INGREDIENTS
Serves: 8
Banana Bread
4 ripe bananas
200 grams (1 cup) sugar
2 eggs
115 grams (½ cup) butter, softened
1 teaspoon vanilla extract
200 grams (1 ½ cups) flour
1 teaspoon baking soda
½ teaspoon salt
100 grams (1 cup) crushed walnuts
Tiramisu Filling
700 milliliters (3 cups) heavy whipping cream
150 grams (¾ cup) sugar
2 fresh bananas, sliced
2 teaspoons (or 1 stick) instant espresso granulate
1 teaspoon Amaretto (optional, if no children are around)
4 tablespoons water
Decoration
30 grams (¼ cup) cocoa powder
PREPARATION
1. Preheat oven to 350˚F/180˚C.
2. Crush 4 ripe bananas.
3. Mix butter, sugar, eggs, crushed bananas, and vanilla extract until combined well.
4. Sift flour, baking soda, and salt through a sieve and blend well into the mixture. Then add walnuts and stir carefully with a spatula.
5. Pour batter into a loaf pan lined with parchment paper.
6. Bake for 60 minutes until the top is golden brown and firm. Let cool.
7. Add sugar to whipping cream and beat to stiff peaks.
8. Slice the banana bread into even ½-inch slices and line a baking pan with half of the slices.
9. Dissolve instant espresso in cold water, add amaretto if desired, then apply half of it on the bread slices with a brush.
10. Using a third of the sweet whipped cream, cover the banana bread with a thin layer of cream until the bread is completely covered.
11. Add a layer of banana slices covering the whole baking pan and top it off with another third of the cream.
12. Top with the rest of the banana bread slices, coffee mixture, and sweetened whipped cream.
13. Dust cocoa powder on top with a small sieve until it is completely covered.
14. Enjoy!
INGREDIENTS
Serves 4–5
5 potatoes, peeled
2 teaspoons salt
1 teaspoon pepper
8–10 slices ham
7–8 slices mozzarella cheese
5 slices bacon, cooked and crumbled
¼ cup parsley, chopped
2 cups shredded mozzarella cheese
1 cup heavy cream
2 eggs
PREPARATION
1. Preheat oven to 350°F/180°C.
2. Slice the peeled potatoes into ½-centimeter slices.
3. Season the potatoes with salt and pepper, tossing them to make sure they’re coated evenly.
4. Press a layer of potatoes evenly into the bottom of a greased, square baking pan.
5. Place half of the ham slices evenly on top of the potatoes, followed by half of the sliced cheese.
6. Follow with another layer of potatoes, then the remaining ham and sliced cheese.
7. Sprinkle the bacon and parsley evenly on top of the sliced cheese, and place one final layer of potatoes on top.
8. Sprinkle the shredded cheese on top of the potatoes, then press it into an even layer.
9. In a small bowl, mix the heavy cream and eggs. Pour on top of the shredded cheese.
10. Bake for about 40 minutes, until the cheese is a deep golden brown.
11. Cool slightly, slice, then serve!
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Flavours of Iloilo
Page Liked · October 12 ·
CRISPY PATA RECIPE
Ingredients
1 large Pata (pork hock or knuckle)
1 large onion
5 cloves of garlic
1 stalk of lemon grass, tied
3 tablespoon salt
2 tablespoon crushed peppercorn
Water
*** Pata Rub
2 Tbsp patis (fish sauce)
Ground pepper
Sawsawan
6 Tbsp. Soy Sauce
5 pieces Calamansi
2 Tbsp Vinegar
Sugar
1 medium Onion, chopped
3 pieces Chili, chopped
How to cook Crispy Pata
Wash and clean the pata thoroughly. Make deep incisions on the side of the pata to make it absorb more flavour.
In a deep casserole, place water and pata. Make sure the water covers the pata.
Add lemon grass, garlic, onion, salt and pepper.
Boil and simmer for around 1 and 1/2 hours or until the pata become tender.
Remove from heat and let it cool.
Rub the pata with fish sauce and ground pepper.
Wrap in foil or cling wrap. Freeze it overnight for a good crisp.
Thaw the pata before cooking.
Deep-fry in high (to medium) heat. Set heat to low when the oil bubbles lessen. Wait until the pata turns golden brown.
OR you can use a turbo broiler, around 300-350 degrees F for 30-45 minutes or until you get the crisp and color you want.
For the dip, just mix soy sauce, sugar, calamansi, onions, chili, vinegar, mix according to your taste.
Chop to serving pieces and serve with the sawsawan. — with Lovely Hon, Inigo Soliveres Arcilla, Karl Ganzo and 42 others.
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Comments
Nestor Capacio
Nestor Capacio dati gusto ko yan...matakaw ako niyan ..gada uwi ko..galing Saudi..yan agad serve s akin ni mamang ..at 3 beer..pampagana bago matulog..alam na kasunod...kainan uli..hahahahaha..pero ngaun...vege n ako..pero tumitikim ako..konti lng...
See Translation
Like · Reply · 3 · October 13 at 8:52pm
3 Replies
Konrado Kumagun
Konrado Kumagun Sarap nyan,buti dito kami sa paanan ng bundok nakatira kundi baka magdemand si dayunyor na ipagluto ko siya.No puede senyor,baka atakihin ka kasalanan ko pa.Tingnan mo na lang
See Translation
Like · Reply · 2 · October 17 at 12:41pm
Patrocinia Ynigo
Patrocinia Ynigo Good to eat this yummy crispy pata with lime juice, soy sauce and chopped spring onion ang chopped chilli. Wonderful my day to have this again. Forget the highblood or cholesterol just give me eat but not much.
Like · Reply · December 2 at 9:30pm
Leda Estoque
Leda Estoque Gsto mgluto ntong crispy pata noon kso dko alam ang mga ingredients, so ngaun pwd na dhl nkta k sa fb k. Thnx sa ngpost nd share. Leda Espia Estoque
See Translation
Like · Reply · November 30 at 10:40pm
Nene Joy
Nene Joy Sa diin Ni na restaurant sa Iloilo? Any one can tell me? Daw namit gidna guru.haa.... 👍 ❤
See Translation
Like · Reply · December 1 at 11:18am
Antonio Pineda
Antonio Pineda Nakaluto na din ako nyan kaya lang malaking kaldero tapos ang mantika kalahati sa kaldero para malutong wiwisikan ng tubig
See Translation
Like · Reply · December 27 at 10:47pm
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Oscar del Rosario
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BiteSized
Page Liked · December 21 ·
Rootbeer Patatim
Patatim now, diet later.
Rootbeer Patatim | See full recipe in the comments.BiteSized RECIPE:
INGREDIENTS
- 1 pork leg / pata
- 1/2 cup soy sauce
- 1/2 cup oyster sauce
- 1/2 cup brown sugar
- 1 whole garlic, chopped
- 6 cups pork broth
- 2 tbsps. Cornstarch (dissolved in 1/2 cup water)
- 1/2 small cabbage, quartered
- Salt to taste
- 2 bay leaves
- 2 pcs. star anise
- 2 cups rootbeer
- 1 bundle bokchoy
- Shiitake mushrooms
PROCEDURE
- In a pressure cooker, place pata then pour enough water to cover the meat. Bring to boil for 30 minutes or until tender. Drain and reserve broth.
- In a pan, heat oil then fry pork pata until golden brown. Drain on paper towel.
- In a pot, heat oil and saute garlic then add fried pata, broth, soda, soy sauce, oyster sauce, bay leaves, star anise, brown sugar and cornstarch slurry.
- Simmer until the sauce thickens. In the last 5 mins of cooking, add the bokchoy.
Bite away! :)
Like · Reply · 13 · December 21 at 4:18pm
6 Replies · 7 hrs
Kristoffer Alcoriza Rañola
Kristoffer Alcoriza Rañola High blood dahil sa pata then rayuma dahil sa cashew nuts. Ang sarap talaga ng bawal! Thanks, Bite Sized!
See Translation
Like · Reply · 5 · December 22 at 8:38pm
1 Reply
Ruel Gaila
Ruel Gaila Ate isay Nerissa Biare sarap nyan pang noche buena...
See Translation
Like · Reply · 2 · December 21 at 10:36pm
Ivy Durias
Ivy Durias Yermolei Calisang-Ferrer less the rootbeer and cashew nuts! 😋😋
Like · Reply · 2 · December 21 at 10:03pm
Pring Pyang Rho Xian
Pring Pyang Rho Xian Haha di ngyd ko katilawg pork ani ya kng xa akong pilion 😂 Hubard Horton
See Translation
Like · Reply · 1 · December 26 at 9:27pm
4 Replies
Christopher Brian Alvarez Mateo
Christopher Brian Alvarez Mateo Jenilyn Ramos
Mama Mia! Swak para ha amon ni imo papsy pades beer 😜
See Translation
Like · Reply · December 21 at 9:09pm
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Oscar del Rosario
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Sriracha sauce
From Wikipedia, the free encyclopedia
"Sriracha" redirects here. For other uses, see Sriracha (disambiguation).
Sriracha
Horseshoe Crab in Si Racha.jpg
Horseshoe crab served with sriracha sauce in the town of Si Racha
Heat Medium
Scoville scale 1,000–2,500[1] SHU
Sriracha (Thai: ศรีราชา, Thai pronunciation: [sǐː rāː.t͡ɕʰāː]; English /sᵻˈrɑːtʃə/) is a type of hot sauce or chili sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt.[2] It is named after the coastal city of Si Racha, in Chonburi Province of eastern Thailand, where it may have been first produced for dishes served at local seafood restaurants.[3]
Contents [hide]
1 Use
2 Origin
3 Thailand
4 United States
5 In Media
6 See also
7 References
8 External links
Use[edit]
Sriraja Paniche
Sriracha "Rooster Sauce"
Sriraja Panich chili sauce by Thai Theparos Food Products (left) and Tương Ớt Sriracha ("Rooster Sauce") by Huy Fong Foods (right).
In Thailand, sriracha is frequently used as a dipping sauce, particularly for seafood. In Vietnamese cuisine, sriracha appears as a condiment for phở, fried noodles, a topping for spring rolls (chả giò), and in sauces.[4]
Sriracha is also eaten in soup, on eggs and burgers. Jams, lollipops, and cocktails have all been made using the sauce,[5] and sriracha-flavored potato chips have been marketed.[6]
Origin[edit]
The origin and history of sriracha is debated. One report has it that the sauce was first produced by a Thai woman named Thanom Chakkapak in the town of Si Racha (or Sri Racha).[7]
According to the Thai "Chomrom Rak Si Racha" (The Si Racha Lovers' Association) the sauce was first made in Sriracha by Burmese sawmill workers. The association interviewed 88 year-old Thawat Wiphisamakun, known locally as Ah Pae. Ah Pae's maternal grandmother had a small shop in Sriracha. The Burmese came to the shop to buy chillies, salt, vinegar, and sugar to pound in a mortar to make their sauce. Eventually she started making the sauce herself, both for family use and for sale to customers. Soon, another customer, Kimsua Thimkrachang, began to buy large quantities of chillies, salt, vinegar, and sugar. He was making the chilli sauce for sale, using the brand name, "Sauce Si Racha Traa Phukhao Thong" (Golden Mountain Brand Si Racha Sauce) with a picture of the Golden Mountain Temple on the label. Its name was "Si Racha Phanich".[8]
Thailand[edit]
In Thailand the sauce is most often called sot Siracha (Thai: ซอสศรีราชา) and only sometimes nam phrik Siracha (Thai: น้ำพริกศรีราชา). Traditional Thai sriracha sauce tends to be tangier in taste, and runnier in texture than non-Thai versions.[9]
In a Bon Appétit magazine interview, US Asian-foods distributor Eastland Food Corporation asserted that the Thai brand of hot sauce Sriraja Panich, which Eastland distributes, is the original "sriracha sauce" and was created in Si Racha, Thailand, in the 1930s from the recipe of a housewife named Thanom Chakkapak.[9]
United States[edit]
Within the United States, sriracha is associated with a sauce produced by Huy Fong Foods[3] and is sometimes referred to as "rooster sauce" or "cock sauce"[10] due to the image of a rooster on the bottle.[11] Other variations of sriracha have appeared in the US market, including a sriracha that is aged in whiskey barrels.[12][13]
Various restaurants in the US, including Wendy's,[14] Applebee's, P.F. Chang's, Pizza Hut, Jack in the Box, McDonald's, Subway, Taco Bell, White Castle, Gordon Biersch, Chick-fil-a, and Burger King have incorporated sriracha into their dishes, sometimes mixing it with mayonnaise or into dipping sauces.[3][15][16][17][18][19] Blue Diamond, a leading producer of almond products, markets a sriracha-flavor alongside their other flavors.[20] The name "sriracha" is considered to be a generic term, since the creator of the Huy Fong Foods sauce, David Tran, did not trademark it.[21]
In Media[edit]
In 2013, American filmmaker Griffin Hammond released a documentary about the origin and production of sriracha.[22]
Japanology Plus - Katsuobushi [1080p HD]
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Published on Nov 30, 2016
In 2013, Japanese food, washoku, was added to UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity, a move that put this already highly regarded cuisine still more firmly in the global spotlight.
In contrast to the other national (French, Mexican), and regional (Mediterranean) culinary traditions to receive this accord, washoku is characterized by rather subtle flavors, including a gently salty smokiness with a savory hint of umami that accentuates the natural taste of the central ingredients themselves, from seafood to vegetables.
Alongside soy sauce and miso, one of the primary seasonings is katsuobushi––the secret behind the dashi stock that provides the mouthwatering body of Japanese soups and hotpots, and an ingredient that has few parallels in other cuisines around the world.
So what is katsuobushi, exactly? Many diners from overseas first become aware of the substance when served okonomiyaki savory pancakes or yakisoba fried noodles topped with a handful of paper-thin kezuribushi, ruddy-tinged shavings that seem to writhe and dance in the heat rising from the dish they adorn.
This rather surprising spectacle can lead the uninitiated to surmise that they have been served a still-living organism. Yet if one should happen to notice the chefs preparing this garnish, you will see that the hard, dark substance they are grating, using a plane-like tool with a box attached, actually resembles a piece of wood.
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Oscar del Rosario
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Patricia Treslove
Patricia Treslove1 week ago
Thank you for sharing, I love to see these video's
Reply
9
Google made me do it
Google made me do it23 hours ago
that whacky kid sounds really patronizing
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Chris Brooks
Chris Brooks2 days ago
i watched one of these videos to burn some time and now im watching them all and i dont know why
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4
mediacoregroupph
mediacoregroupph1 day ago
bonito is different from katsubushi?
Published on Dec 8, 2016
Health benefits of squash (chayote, mirliton, gayota). What is chayote squash. Health Benefits Chayote: diabetes, cholesterol, triglycerides, roles in cancer, aging and various disease processeschah-YO-tay, chayotes , mirletons, Sechium edule, Labu siam, Labu jipang, chi-O-tee, Madeira marrow, vegetable pear, mirliton, gayota, huisquil, papa del aire, chocho, christophine, pimpinella, sayote, tayota, tropical American vine, yamlike tuberous root, mirliton squash, chayote squash: diabetes, cholesterol, triglycerides, roles in cancer, aging and various disease processes. Chayote is widely used and Asian countries, he are from the family of cucurbits and resembles the taste of zucchini.
Chayote fruits, leaves and tuberous roots contain complex carbohydrates as dietary fiber and starch, vitamins and minerals.
Category
Education https://www.youtube.com/watch?v=rlio3ijjVy0
One Pot Wonder Tomato Basil Pasta (It’ll Blow You Away)
BY: YURI ELKAIM
One Pot Pasta Ingredients
Imagine an Italian meal full of fresh basil and zesty spices that’s low-carb, gluten-free, vegan, and completely nutritious. And, importantly, it also tastes delicious.
That’s what you’ll get from this one-pot pasta dish, which will help you feel warm and cozy without the guilt of refined flour noodles and saturated-fat-laden cheese.
This healthy eating recipe is one part convenience, one part comfort food, one part healthy, and 100 percent satisfying.
One Pot Pasta Meal That’s Good for Your Gut
If you put a bowl of traditional pasta next to a bowl of zucchini noodles, there’s a big difference in measurable carbs. The pasta will rack up some 100 grams of carbs while the zucchini noodles will total only about 6 grams.
So if you’re limiting your carb (or calorie) intake, zucchini noodles are the sure winner.
One Pot Pasta Recipe
Another reason to steer clear of gluten? It may cause tiny holes in the intestinal wall due to inflammation, allowing allergens and toxins to leak into the bloodstream and affect your overall well-being.
Gluten also exacerbates symptoms in those with irritable bowel syndrome. Even if you’re not plagued by stomach issues, if you swap out regular pasta for zucchini noodles you’ll get an extra serving or two of veggies, and we can all benefit from that.
Zucchini is low in calories, yet it’s packed with vitamins A and C as well as fiber. The fiber is both filling and excellent for digestive health. The vitamin C in the zucchini gives your immune system a boost, and the vitamin A is great for your eyes and skin.
Looking for an alternative to zucchini? Try sweet potatoes in this one pot wonder tomato basil pasta for a fun change of pace.
This recipe calls for using a “spiralizer” to make the noodles. If that’s a new tool for you, there are dozens of spiralizers online, and lots of product reviews, as well, which may help you in selecting the best spiralizer.
But from my experience, a hand-held julienne peeler also works as an effective “zoodle” maker. And you can typically buy them online for less than $10.
Zucchini Pasta with a Julienne Peeler
Want a couple more gluten-free pasta ideas? Try these:
Healthy Portobello Stuffed Spaghetti Squash
Easy No-Bake Lasagna (Vegan)
Nutritional Yeast: Cheesy Without the Cheese
Even if you’re not vegan, you’ll love the nutty, cheesy flavor of nutritional yeast. It’s akin to parmesan cheese, but without the dairy, and with many benefits to your health.
Nutritional yeast, which can generally be found in health food stores, is a deactivated yeast grown on beets and dried, and is not related to the harmful yeasts that can wreak havoc on your body. When possible, choose flakes over granules, since they have a milder flavor and more versatile texture.
Nutritional yeast is rich in vitamin B12, which is critical for production of red blood cells and for producing myelin, the protective insulation surrounding your nerves.
Vitamin B12 is typically found in meat, fish, and dairy products, but vegans can get vitamin B12 from nutritional yeast.
It’s also a complete protein, so you’ll get a boost for your brain, body, and muscles. You’re going to love the umami flavor it gives to this “pasta” meal.
One Pot Wonder Tomato Basil Pasta (It'll Blow You Away)
Yuri Elkaim - Fitness Expert
One Pot Wonder Tomato Basil Pasta
Serves 4
You'll love this Italian meal full of fresh basil and zesty spices that’s low-carb, gluten-free, vegan, and completely nutritious!
Save RecipePRINT
Prep Time15 min Total Time25 min
Ingredients
1/2 cup olive oil
3 cloves garlic
3/4 cup brazil nuts
1/3 cup nutritional yeast
1 tsp sea salt
3/4 tsp Italian seasoning
1/2 tsp red pepper
2 very large zucchini, julienned or spiralized
2-3 cups sliced baby bella mushrooms
1 pound grape tomatoes, halved
1/2 cup chopped fresh basil
fresh cracked pepper
Instructions
In a small food processor or high-speed blender, combine olive oil, garlic, brazil nuts, nutritional yeast, sea salt, Italian seasoning and red pepper. Pulse until the consistency of pesto sauce.
Transfer sauce to a large pot.
Add spiralized zucchini “noodles," mushrooms and tomatoes.
Cook on stovetop over high heat, tossing every 3-5 minutes with tongs, until the noodles begin to wilt and pot starts steaming (about 10-15 minutes of cooking time).
Garnish with fresh basil and fresh-cracked pepper. Enjoy!
By Yuri Elkaim
Delicious, Energy-Filled Gluten-Free Meals
Love recipes like this one pot wonder tomato basil pasta, that make your tastebuds and your tummy happy? Check out my free “All-Day” Energy Diet Community Cookbook. You’ll get 67 delicious, allergen-free meals that take less than 15 minutes to make for FREE by clicking on the banner below.
Click Here to Get The Free All-Day Energy Diet Community Cookbook
Yuri Elkaim
Yuri Elkaim
Yuri Elkaim is one of the world’s most trusted health and fitness experts. A former pro soccer player turned NYT bestselling author of The All-Day Energy Diet and The All-Day Fat Burning Diet, his clear, science-backed advice has transformed the lives of more than 500,000 men and women and he’s on a mission to help 100 million people by 2040. Read his inspiring story, “From Soccer to Bed to No Hair on My Head” that started it all.
Health > Recipes
Gluten-Free Pumpkin Macademia Nut Pancakes
APRIL 7, 2015 BY GINA STRYKER
Pancakes can be traced back to prehistoric times. In fact, they were one of Otzi the Iceman's last meals. Remember him? His remains were found in 1991 in the Italian Alps and they showed evidence that the last thing he consumed was made of ground einkorn wheat with bits of charcoal, which point to some form of pancake cooked on an open fire. 30,000 year-old grinding tools were analyzed showing traces of ground flour made from cattails and ferns. Researches believe it was mixed with water and cooked on greased stones to create ancient pancakes.
Pancakes can be traced back to prehistoric times. In fact, they were one of Otzi the Iceman's last meals. Remember him?
Now, I'm guessing they taste NOTHING like modern day crêpes or pancakes. In fact, I'd even place a bet that if I recreated Otzi's last meal for my kids, it would be met with "Blech! Cardboard!" For Otzi's part, I imagine his Neolithic taste buds would be singing with all the modern variations of pancakes today.
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There are many ancient traditions from every country that celebrate pancakes, such as Hanukkah, Shrove Tuesday, and Candlemas. My family celebrates pancakes at least four days a week. I think this recipe might convince yours to do the same. It's my husband's absolute favorite.
Gluten-Free Pumpkin Macademia Nut Pancakes
1 cup Pamela's pancake & baking mix (or whatever your favorite gluten-free flour substitute is)
1/2 cup milk
1 cup puréed pumpkin with pie spices
1 egg
2 tablespoons olive oil or melted butter, for a richer taste
1 cup chopped macademia nuts
Makes about eight good-sized pancakes, or 12 dollar-sized. (Of course, for my family I have to triple this recipe.)
Mix all ingredients together in a bowl until smooth. Put a little coconut oil on your griddle (just to add another layer of flavor) and drop your batter on. Then cook, flip, and serve!
Try serving with a dollop of plain yogurt, fresh berries, and maple syrup on top. So darn yummy! (Much tastier than cattails and ferns mixed with water and cooked on a greased rock.)
#breakfast Photographer: Jaden Stryker
GINA STRYKER
Gina D’Orazio Stryker
Founder/Recipe Artist
Gina just loves feeding people. Coming from a long line of Italian chefs, she learned to cook at an early age and always knew that was what she was meant to do. At 17 she said goodbye to her family and her small Idaho home town and headed off for culinary school in Italy.
She spent years honing her skills, using all of life’s opportunities to perfect her particular brand. Early on she created sauces and soups for a small basket business in Los... Read more>>
Flavours of Iloilo added 14 new photos to the album: Bulalo — with Mich StÄrktonand 13 others.
October 21 ·
BULALO RECIPE
Ingredients
2 kilos beef shank with bones
3-4 bundles of pechay (or 1 head cabbage, bok choy)
3 medium size onion, whole and peeled
5 cloves garlic, peeled
4-5 pcs. corn, cut into 4-5 slices each
5 medium size potato, quartered
2 stalks leeks
2 Tbsp Pepper corns
2 Tbsp Salt or Fish sauce (3-4 Tbsp)
Water
How to cook BULALO
In a large pot, place beef shanks, corn, pepper corns, onions and garlic. Pour enough water to cover the meat.
Boil in low fire for 2-3 hours until the meat is tender . Remove impurities that will "rise" during the process. You can also use a pressure cooker; 1 hour would be enough.
When beef is soft and almost falls off the bone, add potatoes and boil for another 10 minutes or until tender.
Add pechay (cabbage or bok choy) and leeks. Cover and cook for 2-3 minutes.
Make final taste adjustments with salt or patis.
Serve with calamansi, sili and fish sauce as dip. "Sarap to the Bones", Bulalo
