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1. <?xml version='1.0' encoding='UTF-8'?><?xml-stylesheet href="http://www.blogger.com/styles/atom.css" type="text/css"?><feed xmlns='http://www.w3.org/2005/Atom' xmlns:openSearch='http://a9.com/-/spec/opensearchrss/1.0/' xmlns:blogger='http://schemas.google.com/blogger/2008' xmlns:georss='http://www.georss.org/georss' xmlns:gd="http://schemas.google.com/g/2005" xmlns:thr='http://purl.org/syndication/thread/1.0'><id>tag:blogger.com,1999:blog-2021937627404329650</id><updated>2024-11-01T01:50:59.997-07:00</updated><category term="PHILIPPINES"/><category term="VEGETABLES"/><category term="SEAFOOD"/><category term="CHICKEN"/><category term="ARABIC FOOD RECIPES"/><category term="Cakes - Pastries AND Desserts"/><category term="Bahraini Recipes"/><category term="BEEF"/><category term="Deserts"/><category term="PORK"/><category term="SINGAPORE"/><category term="Tips - Supplies and Preparation"/><category term="Easy Moroccan lamb tagine recipe"/><category term="U.S."/><category term="Amazing Ribs"/><category term="Baking Recipes"/><category term="Beef and pear tagine recipe"/><category term="Breakfast"/><category term="Chinese Sizzling Rice Soup Ingredients:"/><category term="DRINKS"/><category term="Kabsa"/><category term="Lamb tagine recipe"/><category term="Loosemeat Sandwiches III"/><category term="Muhammar"/><category term="Noche Buena"/><category term="Olive and Tomato Focaccia"/><category term="Quails with Spicy Red Sauce and Cumin Rice"/><category term="RICE"/><category term="Red Wine Braised Beef and Sunchoke Creamed Spinach"/><category term="Ricipes"/><category term="SOUP"/><category term="Special Tikoy Recipe"/><category term="chinese"/><category term="fish"/><category term="quail"/><title type='text'>FOOD RECIPES</title><subtitle type='html'>A blog for those who think food should be fun... for those who cook it and those who consume it. Tips, recipes, ideas and suggestions, links to the best ideas in food, best places to find food,and a place to find new ways to make memories with food whether you are a novice or an expert.</subtitle><link rel='http://schemas.google.com/g/2005#feed' type='application/atom+xml' href='http://foodsonearth.blogspot.com/feeds/posts/default'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/2021937627404329650/posts/default?redirect=false'/><link rel='alternate' type='text/html' href='http://foodsonearth.blogspot.com/'/><link rel='hub' href='http://pubsubhubbub.appspot.com/'/><link rel='next' type='application/atom+xml' href='http://www.blogger.com/feeds/2021937627404329650/posts/default?start-index=26&amp;max-results=25&amp;redirect=false'/><author><name>JOHN REY</name><uri>http://www.blogger.com/profile/10049420795566025042</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='24' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqzoZ1rSWZeifcDsW5ubsl3MTiUxKsWswkVipU5nRBSbOQABNtFKU-G3xgi1sqcYNPOM0Yb7quOd39FBKCFrOe-Cf07t4fNaZoUOTnb5jSVeJwKZeF0_sDXqq0AR3uOzU/s220/169012_103191559755682_100001945154081_27374_433520_n.jpg'/></author><generator version='7.00' uri='http://www.blogger.com'>Blogger</generator><openSearch:totalResults>48</openSearch:totalResults><openSearch:startIndex>1</openSearch:startIndex><openSearch:itemsPerPage>25</openSearch:itemsPerPage><entry><id>tag:blogger.com,1999:blog-2021937627404329650.post-5452878518781815266</id><published>2011-09-04T19:07:00.000-07:00</published><updated>2011-09-04T19:07:16.253-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="Loosemeat Sandwiches III"/><title type='text'>Loosemeat Sandwiches III</title><content type='html'>&lt;span class=&quot;fullpost&quot;&gt;  &lt;/span&gt;&lt;br /&gt;
2. <a href="http://images.media-allrecipes.com/site/allrecipes/area/community/userphoto/small/549834.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Loosemeat Sandwiches III Recipe" border="0" height="200" src="http://images.media-allrecipes.com/site/allrecipes/area/community/userphoto/small/549834.jpg" width="200" /></a>Ingredients<br />
3. <br />
4. 2 pounds lean ground beef<br />
5. 1 teaspoon salt<br />
6. 1/2 teaspoon ground black pepper<br />
7. 1 1/2 cups water<br />
8. 1 onion, chopped<br />
9. 24 slices dill pickle slices<br />
10. 4 ounces prepared mustard<br />
11. 8 hamburger buns<br />
12. Directions<br />
13. <br />
14. In a large skillet over medium heat, cook the ground beef until brown. Drain. Return to pan with salt, pepper, and water to cover. Reduce heat to low and simmer, uncovered, until water is gone, 15 to 30 minutes.<br />
15. Serve meat on buns topped with chopped onion, dill pickle slices and mustard.</content><link rel='replies' type='application/atom+xml' href='http://foodsonearth.blogspot.com/feeds/5452878518781815266/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://foodsonearth.blogspot.com/2011/09/loosemeat-sandwiches-iii.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/2021937627404329650/posts/default/5452878518781815266'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/2021937627404329650/posts/default/5452878518781815266'/><link rel='alternate' type='text/html' href='http://foodsonearth.blogspot.com/2011/09/loosemeat-sandwiches-iii.html' title='Loosemeat Sandwiches III'/><author><name>JOHN REY</name><uri>http://www.blogger.com/profile/10049420795566025042</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='24' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqzoZ1rSWZeifcDsW5ubsl3MTiUxKsWswkVipU5nRBSbOQABNtFKU-G3xgi1sqcYNPOM0Yb7quOd39FBKCFrOe-Cf07t4fNaZoUOTnb5jSVeJwKZeF0_sDXqq0AR3uOzU/s220/169012_103191559755682_100001945154081_27374_433520_n.jpg'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-2021937627404329650.post-2223833767924272971</id><published>2011-08-30T03:51:00.000-07:00</published><updated>2011-08-30T03:51:35.674-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="Amazing Ribs"/><category scheme="http://www.blogger.com/atom/ns#" term="CHICKEN"/><title type='text'>Amazing Ribs</title><content type='html'>&lt;div class=&quot;ingredients&quot; style=&quot;border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;&quot;&gt;&lt;a href=&quot;http://images.media-allrecipes.com/site/allrecipes/area/community/userphoto/small/20662.jpg&quot; imageanchor=&quot;1&quot; style=&quot;clear: left; float: left; margin-bottom: 1em; margin-right: 1em;&quot;&gt;&lt;img alt=&quot;Amazing Ribs Recipe&quot; border=&quot;0&quot; height=&quot;200&quot; src=&quot;http://images.media-allrecipes.com/site/allrecipes/area/community/userphoto/small/20662.jpg&quot; width=&quot;200&quot; /&gt;&lt;/a&gt;Ingredients&lt;br /&gt;
16. 6 pounds pork baby back ribs<br />
17. 1 pinch black pepper<br />
18. 1 pinch salt<br />
19. 1 pinch crushed red pepper<br />
20. 4 cups barbecue sauce<br />
21. 2 (12 ounce) bottles porter beer, room temperature<br />
22. <br />
23. <b>Directions</b><br />
24. Cut ribs into small portions of 2 or 3 bones each. Bring a large pot of water to a boil. Season water a pinch each of salt, black pepper, and crushed red pepper to the water. Boil ribs in seasoned water for 20 minutes. Drain, and let the ribs sit for about a half an hour.<br />
25. Meanwhile, preheat an outdoor grill for high heat.<br />
26. Lightly coat the ribs with barbecue sauce. Cook the ribs over high heat for a 5 to 10 minutes on each side to get a nice grilled look to them.<br />
27. Place grilled ribs in a slow cooker. Pour remaining barbecue sauce and one bottle of beer over the ribs; this should cover at least half of the ribs. Cover, and cook on High for 3 hours. Check ribs every hour or so, and add more beer if needed to dilute sauce. Stir to get the ribs on top into the sauce. The ribs are done when the meat is falling off the bone. The ribs were cooked completely in the first process, the rest is about flavor and texture.<br />
28. <br />
29. <b>Footnotes</b><br />
30. <br />
31. If you add too much beer, the sauce will get very thin. It is best to drink most of the second bottle of beer.&lt;/div&gt;&lt;span class=&quot;fullpost&quot;&gt;  &lt;/span&gt;</content><link rel='replies' type='application/atom+xml' href='http://foodsonearth.blogspot.com/feeds/2223833767924272971/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://foodsonearth.blogspot.com/2011/08/amazing-ribs.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/2021937627404329650/posts/default/2223833767924272971'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/2021937627404329650/posts/default/2223833767924272971'/><link rel='alternate' type='text/html' href='http://foodsonearth.blogspot.com/2011/08/amazing-ribs.html' title='Amazing Ribs'/><author><name>JOHN REY</name><uri>http://www.blogger.com/profile/10049420795566025042</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='24' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqzoZ1rSWZeifcDsW5ubsl3MTiUxKsWswkVipU5nRBSbOQABNtFKU-G3xgi1sqcYNPOM0Yb7quOd39FBKCFrOe-Cf07t4fNaZoUOTnb5jSVeJwKZeF0_sDXqq0AR3uOzU/s220/169012_103191559755682_100001945154081_27374_433520_n.jpg'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-2021937627404329650.post-6324171222752758008</id><published>2011-08-27T03:38:00.000-07:00</published><updated>2011-08-27T03:38:07.685-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="Olive and Tomato Focaccia"/><category scheme="http://www.blogger.com/atom/ns#" term="VEGETABLES"/><title type='text'>Olive and Tomato Focaccia</title><content type='html'>&lt;span class=&quot;Apple-style-span&quot; style=&quot;background-color: white;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv6b2tuijNUjxHGA0HOTgCjEts4pywVm64o5SnUlajFDLYRR4MRb9PD2e9D5C61IS9Ds_wCImc6fUAe51VfmyWgpP_pJpEvm0VVK_sff3g3_30DHXFWuLrRj_Y2DL2CeDphcrHTVPF9u4/s1600/DSC_8278.JPG&quot;&gt;&lt;/a&gt;&lt;/span&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv6b2tuijNUjxHGA0HOTgCjEts4pywVm64o5SnUlajFDLYRR4MRb9PD2e9D5C61IS9Ds_wCImc6fUAe51VfmyWgpP_pJpEvm0VVK_sff3g3_30DHXFWuLrRj_Y2DL2CeDphcrHTVPF9u4/s1600/DSC_8278.JPG&quot;&gt;&lt;img border=&quot;0&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv6b2tuijNUjxHGA0HOTgCjEts4pywVm64o5SnUlajFDLYRR4MRb9PD2e9D5C61IS9Ds_wCImc6fUAe51VfmyWgpP_pJpEvm0VVK_sff3g3_30DHXFWuLrRj_Y2DL2CeDphcrHTVPF9u4/s400/DSC_8278.JPG&quot; /&gt;&lt;/a&gt;&lt;div&gt;I was recently sent a great little cookbook called The I love Trader Joe&#39;s College Cookbook. You don&#39;t have to be in college to enjoy this cookbook because it&#39;s filled with quick, easy, and inexpensive recipes using Trader Joe&#39;s products. If you read my blog you know I LOVE Trader Joe&#39;s and I use many of their products on a daily basis. I found this recipe while perusing the cookbook and couldn&#39;t wait to make it. This recipe is simple, quick, and it uses very few ingredients. I adapted it by using homemade Three Olive Tapenade instead buying some (it&#39;s so easy to make and I had all the ingredients on hand). This will be on our table many times in the future because we all loved it.&lt;br /&gt;
32. <br />
33. <br />
34. Olive and Tomato Focaccia:<br />
35. Adapted recipe by For the Love of Cooking.net<br />
36. Original recipe by The I love Trader Joe's College Cookbook by Andrea Lynn<br />
37. <br />
38. Pizza dough, at room temperature<br />
39. 1 tbsp olive oil (more if needed)<br />
40. 3-4 tbsp Three Olive Tapenade (or store bought)<br />
41. Roma tomato, sliced thinly<br />
42. Sea salt and freshly cracked pepper, to taste<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinyJYopdu308VGZDPWPCYzotn8Z88WfoRRjkz9ip5to1UiqfUG6r4__wPhyVrYtAQoXFhwQJrKX4S6FENLanfT_Tq27kKOLKXVGL3yHKzAGsLY84-JyL8gO5rl1p2kCIHw9cqrBiv8qjY/s1600/DSC_8247.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinyJYopdu308VGZDPWPCYzotn8Z88WfoRRjkz9ip5to1UiqfUG6r4__wPhyVrYtAQoXFhwQJrKX4S6FENLanfT_Tq27kKOLKXVGL3yHKzAGsLY84-JyL8gO5rl1p2kCIHw9cqrBiv8qjY/s400/DSC_8247.JPG" /></a><br />
43. Open the pizza dough and place it on a floured surface for 20 minutes. Make thetapenade unless you are using store bought.<br />
44. <br />
45. <br />
46. Preheat the oven to 400 degrees. Coat a 8x12 glass baking dish with a bit of olive oil and spread around the dish. Season the dish with sea salt and freshly cracked pepper, to taste.<br />
47. <br />
48. <br />
49. Gently need the dough a few times then stretch the dough out with your fingers and place it into the baking dish, pressing the dough down into the bottom of the dish. Use your fingers to punch tiny indentations into the top of the dough. Drizzle more olive oil on top of the dough then spread the tapenade evenly over the top, next layer tomato slices Season with sea salt and freshly cracked pepper, to taste.<br />
50. <br />
51. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLGzoJw52crA_SRIqT952bToPIuvAXMjJeKdTQWjDlzlbQvNYZLgw73-VRb-GcymfhowN3_lGPM6XdaEwMJM41yggxlPupVM4DVt5rbGovypGsQyblAiETWGxvJ7ge7jyz-bs1w2eVHJ8/s1600/DSC_8260.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLGzoJw52crA_SRIqT952bToPIuvAXMjJeKdTQWjDlzlbQvNYZLgw73-VRb-GcymfhowN3_lGPM6XdaEwMJM41yggxlPupVM4DVt5rbGovypGsQyblAiETWGxvJ7ge7jyz-bs1w2eVHJ8/s400/DSC_8260.JPG" /></a><br />
52. Bake until the focaccia is puffy and golden, 25-30 minutes. Cut into pieces and serve. Enjoy.<br />
53. <br />
54. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0wMfB5BVaHuXBRxeH2FtC94gltecccTFZs5SLYnVudUwi3P8JRuNi6gOXaDOoc021byTs3RLWX1PgOv714-VDckkYWIvzaQV8yDaKObKshS-Mn1k-leh5EIwO6-vj1wXm4RTHThISyvI/s1600/DSC_8263.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0wMfB5BVaHuXBRxeH2FtC94gltecccTFZs5SLYnVudUwi3P8JRuNi6gOXaDOoc021byTs3RLWX1PgOv714-VDckkYWIvzaQV8yDaKObKshS-Mn1k-leh5EIwO6-vj1wXm4RTHThISyvI/s400/DSC_8263.JPG" /></a><br />
55. <br />
56. <br />
57. &lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://foodsonearth.blogspot.com/feeds/6324171222752758008/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://foodsonearth.blogspot.com/2011/08/olive-and-tomato-focaccia.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/2021937627404329650/posts/default/6324171222752758008'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/2021937627404329650/posts/default/6324171222752758008'/><link rel='alternate' type='text/html' href='http://foodsonearth.blogspot.com/2011/08/olive-and-tomato-focaccia.html' title='Olive and Tomato Focaccia'/><author><name>JOHN REY</name><uri>http://www.blogger.com/profile/10049420795566025042</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='24' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqzoZ1rSWZeifcDsW5ubsl3MTiUxKsWswkVipU5nRBSbOQABNtFKU-G3xgi1sqcYNPOM0Yb7quOd39FBKCFrOe-Cf07t4fNaZoUOTnb5jSVeJwKZeF0_sDXqq0AR3uOzU/s220/169012_103191559755682_100001945154081_27374_433520_n.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv6b2tuijNUjxHGA0HOTgCjEts4pywVm64o5SnUlajFDLYRR4MRb9PD2e9D5C61IS9Ds_wCImc6fUAe51VfmyWgpP_pJpEvm0VVK_sff3g3_30DHXFWuLrRj_Y2DL2CeDphcrHTVPF9u4/s72-c/DSC_8278.JPG" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-2021937627404329650.post-6958273517484759775</id><published>2011-08-27T03:36:00.000-07:00</published><updated>2011-08-27T03:36:07.785-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="BEEF"/><category scheme="http://www.blogger.com/atom/ns#" term="Red Wine Braised Beef and Sunchoke Creamed Spinach"/><title type='text'>Red Wine Braised Beef and Sunchoke Creamed Spinach</title><content type='html'>&lt;span class=&quot;fullpost&quot;&gt;&lt;/span&gt;&lt;img alt=&quot;Red Wine Braised Beef &amp;amp; Sunchoke Creamed Spinach&quot; src=&quot;http://farm4.static.flickr.com/3408/3503147551_f913a4dcb4.jpg&quot; /&gt;When Steven and I went to the local outlet mall, I never expected to come home with a 13 pound addition to the kitchen. I didn’t even want to go inside the Le Creuset store because it’s just filled with gorgeous things I can&#39;t afford. *siiigh* Why bother? But Steven convinced me to take a peek and I’m sure glad he did because there happened to be a sale, a damn good one! The 5 1/2 quart Dutch oven was on sale for $150! Holy crap, what a freakin&#39; steal! You bet I&#39;m gonna get one. There was some inner turmoil about whether to get the original Flame or the sexy Cherry Red. It couldn&#39;t have been more perfect timing because the enamel on my Chefmate Dutch oven started chipping off. $40 for a pot that only lasted me 2 years or $150 for a lifetime warranty?&lt;br /&gt;
58. <br />
59. The original plan was to get some lamb shanks or beef short ribs (inspired by Jen’s beautiful recipe) to christen the shiny new pot but neither of them were on sale. Instead, I got a chuck 7 bone roast, which is still pretty tasty. Our last CSA box had a bunch of good stuff, asparagus, sunchokes, and spinach. I roasted the asparagus in the toaster oven and made sunchoke creamed spinach after being inspired by Harold Dieterele’s recipe on Top Chef.<br />
60. <br />
61. I'll have to try this recipe again with the lamb shanks like I originally planned.<br />
62. <br />
63. Red Wine Braised Beef<br />
64. <br />
65. 1 oz. dried porcinis<br />
66. 4 large sprigs of parsley including stems<br />
67. 2 - 3 large thyme sprigs<br />
68. 2 bay leaves<br />
69. 2 pounds chuck roast or short ribs<br />
70. 1 Tbsp olive oil<br />
71. 1 large onion, chopped<br />
72. 1 medium carrot, diced<br />
73. 1 rib celery, diced<br />
74. 2 cloves garlic, minced<br />
75. 2 Tbsp tomato paste<br />
76. 1 1/2 C dry red wine<br />
77. Salt<br />
78. Freshly ground black pepper<br />
79. Water as needed<br />
80. <br />
81. Pour a cup of hot water over the dried porcinis to rehydrate them. When they are soft, use a fork to fish them out of the liquid, saving the liquid, wash them to get rid of excess dirt and grit, and mince. Wet a coffee filter or paper towel and line a fine mesh sieve. Strain the porcini water to get rid of excess dirt. The wet filter will prevent it from absorbing the flavorful porcini liquid.<br />
82. <br />
83. Tie the herbs in a bundle with some twine so they’re easy to pick out later.<br />
84. <br />
85. Season the beef with salt and freshly ground black pepper on all sides. In a Dutch oven or large pot, heat a tablespoon of olive oil over medium high heat. Brown the chuck roast (or short ribs, or shanks) until it is browned on all sides. Remove from pan and set aside.<br />
86. <br />
87. Lower the heat to medium and add the vegetables, some salt, and freshly ground black pepper. Cook until the vegetables are softened and translucent and scrape up any browned bits on the bottom of the pan. Add the porcinis, garlic, and tomato paste and cook until the tomato paste has started to caramelize slightly. Add the porcini water, red wine, and return the beef and any accumulated juices back into the pot. Lower the heat to a bare simmer, cover and let it braise for 2 – 3 hours or until the meat is fall off the bone tender. Add some water if there's not enough liquid in the pot.<br />
88. <br />
89. When the beef is done braising, remove from the pan and turn the heat up to medium and reduce the sauce by half.<br />
90. <br />
91. Sunchoke Creamed Spinach<br />
92. 8 oz. sunchokes, washed and peeled, and cut into ½ inch chunks<br />
93. 1 Tbsp butter<br />
94. 1/2 C heavy cream + 1/2 C water<br />
95. 1/2 tsp lemon zest<br />
96. 2 tsp lemon juice<br />
97. 2 large bunches of spinach, rinsed of all grit and dirt<br />
98. Salt<br />
99. Freshly ground black pepper<br />
100. <br />
101. Melt 1 tablespoon of butter in a saucepan over medium heat. Saute the sunchokes until they are light brown on the edges. Add half cup of heavy cream and half cup of water and simmer on very low heat until the sunchokes are tender, about 15 – 20 minutes. Puree the sunchokes in a blender or food processor, add some of the cream they were cooked in to thin the mixture.<br />
102. <br />
103. In skillet heat 2 tsp of olive oil in a skillet over medium heat and sauté the spinach until it is wilted. Pour out until accumulated juices in the pan and use a spatula and press out as much liquid from the spinach as you can. Fold in the sunchoke puree, lemon zest, juice and season with salt and pepper.</content><link rel='replies' type='application/atom+xml' href='http://foodsonearth.blogspot.com/feeds/6958273517484759775/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://foodsonearth.blogspot.com/2011/08/red-wine-braised-beef-and-sunchoke.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/2021937627404329650/posts/default/6958273517484759775'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/2021937627404329650/posts/default/6958273517484759775'/><link rel='alternate' type='text/html' href='http://foodsonearth.blogspot.com/2011/08/red-wine-braised-beef-and-sunchoke.html' title='Red Wine Braised Beef and Sunchoke Creamed Spinach'/><author><name>JOHN REY</name><uri>http://www.blogger.com/profile/10049420795566025042</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='24' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqzoZ1rSWZeifcDsW5ubsl3MTiUxKsWswkVipU5nRBSbOQABNtFKU-G3xgi1sqcYNPOM0Yb7quOd39FBKCFrOe-Cf07t4fNaZoUOTnb5jSVeJwKZeF0_sDXqq0AR3uOzU/s220/169012_103191559755682_100001945154081_27374_433520_n.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://farm4.static.flickr.com/3408/3503147551_f913a4dcb4_t.jpg" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-2021937627404329650.post-8041348497258798238</id><published>2011-04-14T01:06:00.002-07:00</published><updated>2011-04-14T01:07:48.046-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="chinese"/><category scheme="http://www.blogger.com/atom/ns#" term="Chinese Sizzling Rice Soup Ingredients:"/><title type='text'>Chinese Sizzling Rice Soup Ingredients:</title><content type='html'>&lt;table bgcolor=&quot;#efefef&quot; border=&quot;0&quot; style=&quot;color: #40454b; font-family: Verdana; font-size: 12px; line-height: 16px;&quot;&gt;&lt;tbody&gt;
104. <tr><td><h3 style="font-family: Arial;"><a href="http://foodsonearth.blogspot.com/">Chinese Sizzling Rice Soup Ingredients:</a></h3></td></tr>
105. </tbody></table><br />
106. <ul style="color: #40454b; font-family: Verdana; font-size: 11px; line-height: 16px; padding-left: 12px;"><li><a class="thickbox" href="http://www.pinoyrecipe.net/wp-content/gallery/pinoy-favorite-foods/chinese-sizzling-rice-soup.jpg" rel="singlepic345" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #3366cc; text-decoration: none;" title=""><img alt="chinese-sizzling-rice-soup" class="ngg-singlepic ngg-right" height="309" src="http://www.pinoyrecipe.net/index.php?callback=image&pid=345&width=240&height=180&mode=" style="background-color: white; border-bottom-color: rgb(240, 240, 240); border-bottom-style: solid; border-bottom-width: 1px; border-color: initial; border-left-color: rgb(240, 240, 240); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(240, 240, 240); border-right-style: solid; border-right-width: 1px; border-top-color: rgb(240, 240, 240); border-top-style: solid; border-top-width: 1px; border-width: initial; display: block; float: right; margin-bottom: 15px; margin-left: 0px; margin-right: 15px; margin-top: 0px; padding-bottom: 1px; padding-left: 1px; padding-right: 1px; padding-top: 1px;" title="chinese-sizzling-rice-soup" width="400" /></a>3 ounces baby shrimp</li>
107. <li>3 ounces skinless, boneless chicken pieces cut into chunks</li>
108. <li>1 egg</li>
109. <li>4 tablespoons cornstarch</li>
110. <li>4 cups vegetable oil for frying</li>
111. <li>3 cups chicken broth</li>
112. <li>1 ounce mushrooms, chopped</li>
113. <li>2 tablespoons chopped water chestnuts</li>
114. <li>1/8 cup diced bamboo shoots</li>
115. <li>1/3 cup fresh green beans, cut into 1 inch pieces</li>
116. <li>1/2 teaspoon salt</li>
117. <li>1 tablespoon sherry</li>
118. <li>2/3 cup uncooked white rice</li>
119. </ul><div style="color: #40454b; font-family: Verdana; font-size: 12px; line-height: 16px;"><span id="more-822"></span></div><table bgcolor="#efefef" border="0" style="color: #40454b; font-family: Verdana; font-size: 12px; line-height: 16px;"><tbody>
120. <tr><td><h3 style="font-family: Arial;"><a href="http://foodsonearth.blogspot.com/">Chinese Sizzling Rice Soup Cooking Instructions:</a></h3></td></tr>
121. </tbody></table><ul style="color: #40454b; font-family: Verdana; font-size: 11px; line-height: 16px; padding-left: 12px;"><li>Mix together the shrimp, chicken, egg, and cornstarch.</li>
122. <li>Heat 3 cups of the oil in wok. When it is hot, add shrimp and chicken mixture. Cook for 1/2 minute and drain.</li>
123. <li>Place above mixture in pot with the broth, mushroom, water chestnuts, bamboo shoots, and green beans. Bring to a boil. Add salt and sherry. Return to a boil. Reduce heat and allow to simmer.</li>
124. <li>Meanwhile, heat the remaining 1 cup of oil until it is hot. Add rice and brown quickly.</li>
125. <li>Drain and add to soup. Serve and enjoy!</li>
126. &lt;/ul&gt;</content><link rel='replies' type='application/atom+xml' href='http://foodsonearth.blogspot.com/feeds/8041348497258798238/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://foodsonearth.blogspot.com/2011/04/chinese-sizzling-rice-soup-ingredients.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/2021937627404329650/posts/default/8041348497258798238'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/2021937627404329650/posts/default/8041348497258798238'/><link rel='alternate' type='text/html' href='http://foodsonearth.blogspot.com/2011/04/chinese-sizzling-rice-soup-ingredients.html' title='Chinese Sizzling Rice Soup Ingredients:'/><author><name>JOHN REY</name><uri>http://www.blogger.com/profile/10049420795566025042</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='24' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqzoZ1rSWZeifcDsW5ubsl3MTiUxKsWswkVipU5nRBSbOQABNtFKU-G3xgi1sqcYNPOM0Yb7quOd39FBKCFrOe-Cf07t4fNaZoUOTnb5jSVeJwKZeF0_sDXqq0AR3uOzU/s220/169012_103191559755682_100001945154081_27374_433520_n.jpg'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-2021937627404329650.post-1960330235948718655</id><published>2011-04-14T01:06:00.000-07:00</published><updated>2011-04-14T01:06:01.987-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="PHILIPPINES"/><category scheme="http://www.blogger.com/atom/ns#" term="Special Tikoy Recipe"/><title type='text'>Special Tikoy Recipe</title><content type='html'>&lt;div&gt;&lt;span class=&quot;Apple-style-span&quot; style=&quot;color: #3366cc; font-family: Verdana;&quot;&gt;&lt;span class=&quot;Apple-style-span&quot; style=&quot;font-size: 12px; line-height: 16px;&quot;&gt;&lt;b&gt;&lt;br /&gt;
127. </b></span></span><a href="http://foodsonearth.blogspot.com/">Special Tikoy Recipe</a>, Tikoy or Nián gāo is a Chinese rice cake made from glutinous rice flour and considered as a centerpiece during Chinese New Year in the Philippines.<br />
128. <br />
129. Special Tikoy Ingredients:</div><ul style="padding-left: 12px;"><li>1 tbsp white sesame seeds<br />
130. <a class="thickbox" href="http://www.pinoyrecipe.net/wp-content/gallery/pinoy-favorite-foods/special-tikoy-recipe.jpg" rel="singlepic369" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #3366cc; font-family: Verdana; font-size: 11px; line-height: 16px; text-decoration: none;" title=""><img alt="special-tikoy-recipe" class="ngg-singlepic ngg-right" height="300" src="http://www.pinoyrecipe.net/index.php?callback=image&pid=369&width=240&height=180&mode=" style="background-color: white; border-bottom-color: rgb(240, 240, 240); border-bottom-style: solid; border-bottom-width: 1px; border-color: initial; border-left-color: rgb(240, 240, 240); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(240, 240, 240); border-right-style: solid; border-right-width: 1px; border-top-color: rgb(240, 240, 240); border-top-style: solid; border-top-width: 1px; border-width: initial; display: block; float: right; margin-bottom: 15px; margin-left: 0px; margin-right: 15px; margin-top: 0px; padding-bottom: 1px; padding-left: 1px; padding-right: 1px; padding-top: 1px;" title="special-tikoy-recipe" width="400" /></a></li>
131. <li>1 tbsp. milk<br />
132. 3 ¼ cups or 400 grams glutinous rice flour<br />
133. 2/3 cup brown sugar<br />
134. 7 oz boiling water<br />
135. ½ cup Chinese dates, softened in water, cut in half, pits removed, or ½ cup other dried fruit or ¼ dates and ¼ cup nuts<br />
136. Water, as needed<br />
137. 1 tbsp vegetable oil or nonstick cooking spray<br />
138. </li>
139. </ul><table bgcolor="#efefef" border="0" style="border-collapse: collapse; color: #40454b; font-family: Verdana; font-size: 12px; line-height: 16px;"><tbody>
140. <tr><td><br />
141. <b>Special Tikoy Cooking Instructions</b>:<br />
142. <br />
143. 1. Prepare the wok for steaming.<br />
144. 2. In a bowl, mix the boiling water and the sugar. Stir constantly to dissolve. (If using peen tong, break the candy into several pieces, so that it will dissolve more easily in the boiling water.) Cool.<br />
145. 3. Soak the Chinese dates in hot water for at least 30 minutes to soften. Another way is to place them in a bowl with water and microwave on high heat for 30 seconds. Cut the dates in half and remove the pits.<br />
146. 4. Place the glutinous rice flour in a large bowl. Make a hole in the middle and add in the sugar and water mixture. Add the milk and begin shaping the dough. Add 1 tablespoon of water to the dough at a time, until you have a smooth dough with a satiny texture. Mix ½-¾ of the Chinese dates, nuts or other dried fruit as you are adding water and working with the dough.<br />
147. 5. Grease a 7 inch square cake pan with vegetable oil or non-stick cooking spray. Place the dough in the cake pan and spread it out to the edges. Decorate with the remaining dates, lightly pushing them into the dough. Sprinkle the sesame seeds on top.<br />
148. 6. Steam the cake over medium-high to high heat for 45 minutes or until the edges of the cake pull away from the pan. Remove the cake from the heat and cool.<br />
149. 7. Use a knife to loosen the edges, then remove the cake. Wrap in wax paper and refrigerate overnight.<br />
150. <br />
151. To serve :<br />
152. Cut the cake into quarters and then into thin slices 2-3 inches long and ¼ inch wide.<br />
153. <br />
154. There are Two ways to serve Tikoy…<br />
155. 1. You can serve the cake as is or reheat it in the microwave (the amount of time will depend on the size and power of your microwave-start with 10 seconds and then microwave an extra 5 seconds if needed) or re-steam it for 4-5 minutes.<br />
156. 2. Another way to serve is to pan-fry the cake, dipping the cake in an egg wash before frying. Use a small amount of oil so that the cake will not taste oily. Heat the oil on medium-high to high heat, then turn the heat down to medium and brown the cake slices briefly on both sides.</td></tr>
157. &lt;/tbody&gt;&lt;/table&gt;</content><link rel='replies' type='application/atom+xml' href='http://foodsonearth.blogspot.com/feeds/1960330235948718655/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://foodsonearth.blogspot.com/2011/04/special-tikoy-recipe.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/2021937627404329650/posts/default/1960330235948718655'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/2021937627404329650/posts/default/1960330235948718655'/><link rel='alternate' type='text/html' href='http://foodsonearth.blogspot.com/2011/04/special-tikoy-recipe.html' title='Special Tikoy Recipe'/><author><name>JOHN REY</name><uri>http://www.blogger.com/profile/10049420795566025042</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='24' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqzoZ1rSWZeifcDsW5ubsl3MTiUxKsWswkVipU5nRBSbOQABNtFKU-G3xgi1sqcYNPOM0Yb7quOd39FBKCFrOe-Cf07t4fNaZoUOTnb5jSVeJwKZeF0_sDXqq0AR3uOzU/s220/169012_103191559755682_100001945154081_27374_433520_n.jpg'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-2021937627404329650.post-7029294761101757113</id><published>2011-04-12T20:53:00.000-07:00</published><updated>2011-04-12T20:56:02.869-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="Bahraini Recipes"/><category scheme="http://www.blogger.com/atom/ns#" term="quail"/><category scheme="http://www.blogger.com/atom/ns#" term="Quails with Spicy Red Sauce and Cumin Rice"/><title type='text'>Quails with Spicy Red Sauce and Cumin Rice</title><content type='html'>&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht__quQYE1eefw3ZoJoBeiB93NaGLSiN38lipSTM_bGEQz_9EQCeDO_6bLLzdP3-Fwy1ke-Tp2xT6G0dtpFDTyCyevXyGEGz5IIeVuEgpBqrAjdgTTXeDcGoFiOFMiO7OHvxbs9LieY-0/s1600/Quails+with+Spicy+Red+Sauce+and+Cumin+Rice.jpg&quot; imageanchor=&quot;1&quot; style=&quot;clear: right; float: right; margin-bottom: 1em; margin-left: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;400&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht__quQYE1eefw3ZoJoBeiB93NaGLSiN38lipSTM_bGEQz_9EQCeDO_6bLLzdP3-Fwy1ke-Tp2xT6G0dtpFDTyCyevXyGEGz5IIeVuEgpBqrAjdgTTXeDcGoFiOFMiO7OHvxbs9LieY-0/s400/Quails+with+Spicy+Red+Sauce+and+Cumin+Rice.jpg&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;Tasty and easy Arabian gulf main dish - Quails with Spicy Red Sauce and Cumin Rice.&lt;br /&gt;
158. <span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><br />
159. </span><b>Ingredients</b><br />
160. <b><br />
161. </b><br />
162. 2 tablespoons vegetable oil<br />
163. 8 quails, washed and cut into halves lengthwise<br />
164. <br />
165. <b>For the rice:</b><br />
166. <br />
167. 2 tablespoons ghee<br />
168. 2 medium onions or 250 g, sliced<br />
169. 1 medium carrot or 150 g, cut into small cubes<br />
170. 2 tablespoons cumin seeds<br />
171. 3 cubes MAGGI® Chicken Bouillon<br />
172. 4½ cups water or 1125 ml<br />
173. 2½ cups basmati rice or 500 g<br />
174. <br />
175. For the spicy red sauce:<br />
176. 2 medium tomatoes or 300 g, peeled and pureed<br />
177. 2 tablespoons tomato paste<br />
178. 2 cloves garlic, crushed<br />
179. 1 teaspoon white vinegar<br />
180. 1 cube MAGGI® Chicken Bouillon<br />
181. ¼ teaspoon chili powder<span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><br />
182. </span><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><br />
183. </span><br />
184. <b>Preparation</b><br />
185. <br />
186. Heat oil in a large pan and fry quail pieces from both sides until they are golden brown in color from outside and cooked from inside (season quail with salt and black pepper before frying). Remove from oil and set aside.<br />
187. <br />
188. Heat ghee in a pot and sauté onion slices until they become tender. Add carrot and cumin seeds and stir for seconds.<br />
189. <br />
190. Add MAGGI® Chicken Bouillon cubes and water. Bring to boil with occasional stirring.<br />
191. <br />
192. Add the rice and stir occasionally to boil again then cover and let it cook on low heat for 15-20 minutes or until rice is cooked.<br />
193. <br />
194. Meanwhile, combine all sauce ingredients in a medium saucepan, stir to boil then simmer over low heat for 3-4 minutes or until sauce is slightly thickens. Add the fried quail to the sauce and simmer for few minutes.<br />
195. <br />
196. Place rice in a serving plate and the quails with the sauce on top.</content><link rel='replies' type='application/atom+xml' href='http://foodsonearth.blogspot.com/feeds/7029294761101757113/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://foodsonearth.blogspot.com/2011/04/quails-with-spicy-red-sauce-and-cumin.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/2021937627404329650/posts/default/7029294761101757113'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/2021937627404329650/posts/default/7029294761101757113'/><link rel='alternate' type='text/html' href='http://foodsonearth.blogspot.com/2011/04/quails-with-spicy-red-sauce-and-cumin.html' title='Quails with Spicy Red Sauce and Cumin Rice'/><author><name>JOHN REY</name><uri>http://www.blogger.com/profile/10049420795566025042</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='24' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqzoZ1rSWZeifcDsW5ubsl3MTiUxKsWswkVipU5nRBSbOQABNtFKU-G3xgi1sqcYNPOM0Yb7quOd39FBKCFrOe-Cf07t4fNaZoUOTnb5jSVeJwKZeF0_sDXqq0AR3uOzU/s220/169012_103191559755682_100001945154081_27374_433520_n.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht__quQYE1eefw3ZoJoBeiB93NaGLSiN38lipSTM_bGEQz_9EQCeDO_6bLLzdP3-Fwy1ke-Tp2xT6G0dtpFDTyCyevXyGEGz5IIeVuEgpBqrAjdgTTXeDcGoFiOFMiO7OHvxbs9LieY-0/s72-c/Quails+with+Spicy+Red+Sauce+and+Cumin+Rice.jpg" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-2021937627404329650.post-7917095158346280834</id><published>2011-04-12T20:49:00.000-07:00</published><updated>2011-04-12T20:49:56.493-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="Bahraini Recipes"/><category scheme="http://www.blogger.com/atom/ns#" term="Easy Moroccan lamb tagine recipe"/><category scheme="http://www.blogger.com/atom/ns#" term="Kabsa"/><title type='text'>Kabsa</title><content type='html'>&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinVxoxwcgvC9O5hlYvMC8MjCj8wZMxI5PJEo9nLQzybQBwrZCbq1i7ObH9UDwyfMbEiUC0uykCMXJJcW7uudyMBj41cCVwBQyDq2ST1pdrMsO0Ri7WEBAhlpKR1LvnZOt7Ov9igG307oI/s1600/kabsa.jpg&quot; imageanchor=&quot;1&quot; style=&quot;clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: right;&quot;&gt;&lt;b&gt;&lt;img border=&quot;0&quot; height=&quot;400&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinVxoxwcgvC9O5hlYvMC8MjCj8wZMxI5PJEo9nLQzybQBwrZCbq1i7ObH9UDwyfMbEiUC0uykCMXJJcW7uudyMBj41cCVwBQyDq2ST1pdrMsO0Ri7WEBAhlpKR1LvnZOt7Ov9igG307oI/s400/kabsa.jpg&quot; width=&quot;400&quot; /&gt;&lt;/b&gt;&lt;/a&gt;&lt;b&gt;Kabsa&lt;/b&gt; is an Arabic favorite rice dish popular in many Gulf countries such as Kuwait, Saudi Arabia, Bahrain, Qatar, and United Arab Emirates. Because Kabsa is really delicious, it became famous dish in Jordan, Lebanon, Syria and Egypt. This is a meat (lamb) version of the Kabsa recipe.&lt;br /&gt;
197. <br />
198. <br />
199. <b> Ingredients:</b><br />
200. <br />
201. 2 1/2 kg lamb, large cubes <br />
202. 4 cups basmati rice <br />
203. 1/2 kg carrot, peeled and finely diced <br />
204. 1 green pepper, seeded and finely diced <br />
205. 1 kg tomato, peeled and diced <br />
206. 1 kg finely chopped onion <br />
207. 6-8 garlic cloves, minced <br />
208. 1 pinch ground cumin <br />
209. 1 pinch ground coriander <br />
210. salt and black pepper <br />
211. butter or olive oil (for frying) <br />
212. 1/4 cup toasted pine nuts <br />
213. <br />
214. <b>Kabsa Spice Mix</b><br />
215. <br />
216. 1/2 teaspoon saffron <br />
217. 1/4 teaspoon ground green cardamoms <br />
218. 1/2 teaspoon ground cinnamon <br />
219. 1/2 teaspoon ground allspice <br />
220. 1/4 teaspoon white pepper <br />
221. 1/2 teaspoon ground dried limes <br />
222. <br />
223. <b>Sauce</b><br />
224. <br />
225. 2 cups water <br />
226. 1 beef stock cube (Maggi) <br />
227. 1 large onion, finely chopped <br />
228. 14 ounces chopped tomatoes <br />
229. 3 garlic cloves, minced <br />
230. 1 tablespoon tomato paste <br />
231. 1/4 cup diced celery <br />
232. salt and black pepper <br />
233. 2 tablespoons butter <br />
234. <br />
235. <b>Preparation:</b><br />
236. <br />
237. Fry meat until browned on all sides. Add enough water to the pot so that it covers the meat by 1.5"-2", bring to a boil then cook gently over medium heat for 1 1/2 - 2 hours or until tender. Reserve stock & set meat aside. <br />
238. Soak rice for 15 minutes. Drain, rise under running water then drain well. <br />
239. Add butter to a large stock pot or casserole, fry the onion, pepper, carrot & spices. Cook on low heat for about 10 minutes, or until tender. <br />
240. Add rice to vegetables in the pot, cook for 5 minutes on medium heat. Add meat stock until stock covers rice (approx 1.5" above rice). Cover pot. Cook on low heat for 30 minutes or until tender - add a little more stock or water if rice seems to become dry. <br />
241. <br />
242. <b>Sauce:</b><br />
243. <br />
244. Fry onion, garlic and tomato in the butter. Add tomato paste, celery, salt, cinnamon, water & stock cube. Cook on medium heat until slightly thickened and celery is tender. <br />
245. Serve in a large dish or on a platter. Place the rice first, top with meat & garnish with pine nuts. Serve the sauce in a jug with a spoon. Saudies enjoy kabsa with a hot sauce called "shattah".<br />
246. &lt;ul style=&quot;color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 1.4; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.5em; padding-bottom: 0px; padding-left: 2.5em; padding-right: 2.5em; padding-top: 0px;&quot;&gt;&lt;/ul&gt;&lt;div style=&quot;text-align: center;&quot;&gt;&lt;iframe allowfullscreen=&quot;&quot; frameborder=&quot;0&quot; height=&quot;349&quot; src=&quot;http://www.youtube.com/embed/CBs62-jN8hc&quot; title=&quot;YouTube video player&quot; width=&quot;425&quot;&gt;&lt;/iframe&gt;&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://foodsonearth.blogspot.com/feeds/7917095158346280834/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://foodsonearth.blogspot.com/2011/04/kabsa.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/2021937627404329650/posts/default/7917095158346280834'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/2021937627404329650/posts/default/7917095158346280834'/><link rel='alternate' type='text/html' href='http://foodsonearth.blogspot.com/2011/04/kabsa.html' title='Kabsa'/><author><name>JOHN REY</name><uri>http://www.blogger.com/profile/10049420795566025042</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='24' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqzoZ1rSWZeifcDsW5ubsl3MTiUxKsWswkVipU5nRBSbOQABNtFKU-G3xgi1sqcYNPOM0Yb7quOd39FBKCFrOe-Cf07t4fNaZoUOTnb5jSVeJwKZeF0_sDXqq0AR3uOzU/s220/169012_103191559755682_100001945154081_27374_433520_n.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinVxoxwcgvC9O5hlYvMC8MjCj8wZMxI5PJEo9nLQzybQBwrZCbq1i7ObH9UDwyfMbEiUC0uykCMXJJcW7uudyMBj41cCVwBQyDq2ST1pdrMsO0Ri7WEBAhlpKR1LvnZOt7Ov9igG307oI/s72-c/kabsa.jpg" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-2021937627404329650.post-1757504530517950215</id><published>2011-04-12T20:40:00.000-07:00</published><updated>2011-04-12T20:40:10.033-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="Bahraini Recipes"/><category scheme="http://www.blogger.com/atom/ns#" term="fish"/><category scheme="http://www.blogger.com/atom/ns#" term="Muhammar"/><category scheme="http://www.blogger.com/atom/ns#" term="SEAFOOD"/><title type='text'></title><content type='html'>&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy6QEpgo98eDrrCXYp-_fENb-jcz42wXRYcTSSILvzgE2RjY2WVq0_x54iibUDtK72is7QbzQbudJgcchK5UboMP8bl2ScbqjWi_M5GQ0YOfMQvBqb02lfnU4FYHjBg-ZNCxPsc6O00YQ/s1600/muhammar.jpg&quot; imageanchor=&quot;1&quot; style=&quot;clear: left; float: left; margin-bottom: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;400&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy6QEpgo98eDrrCXYp-_fENb-jcz42wXRYcTSSILvzgE2RjY2WVq0_x54iibUDtK72is7QbzQbudJgcchK5UboMP8bl2ScbqjWi_M5GQ0YOfMQvBqb02lfnU4FYHjBg-ZNCxPsc6O00YQ/s400/muhammar.jpg&quot; width=&quot;296&quot; /&gt;&lt;/a&gt;&lt;br /&gt;
247. <br />
248. Muhammar is a sweet rice and it's one of the most famous Bahraini dishes. Muhammar is a must in the bahraini cuisine as a accompaniment to fish and only Fish. Let's try together this delicious Muhammar recipe.<br />
249. <br />
250. <b>Ingredients:</b><br />
251. <br />
252. 2 cups basmati rice, washed<br />
253. 1/4 tsp saffron<br />
254. 2 table spoons rose water<br />
255. 3 cardamom pods, cracked<br />
256. 6 cloves<br />
257. 1 cinnamon stick<br />
258. 1/4 cup ghee or butter<br />
259. 1/2 cup sugar<br />
260. <br />
261. <b>Preparation:</b><br />
262. <br />
263. Soak together saffron, cardamom, cloves, and rosewater; leave aside to steep.<br />
264. Add rice to 6 cups of boiling water: boil to half cooked about 8 minutes; drain.<br />
265. Stir sugar through the hot rice<br />
266. Heat the ghee or butter in the same pan the rice was boiled and add the sweetened rice. Sprinkle the rose water mix on top<br />
267. Cover the rim of pan with a cloth or paper towels and place lid on tightly<br />
268. Cook over very low heat about 20-25 minutes. Transfer to serving platter.<br />
269. Top with melted butter.<br />
270. Best eaten with fried king fish or rabbit fish (safee)</content><link rel='replies' type='application/atom+xml' href='http://foodsonearth.blogspot.com/feeds/1757504530517950215/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://foodsonearth.blogspot.com/2011/04/muhammar-is-sweet-rice-and-its-one-of.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/2021937627404329650/posts/default/1757504530517950215'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/2021937627404329650/posts/default/1757504530517950215'/><link rel='alternate' type='text/html' href='http://foodsonearth.blogspot.com/2011/04/muhammar-is-sweet-rice-and-its-one-of.html' title=''/><author><name>JOHN REY</name><uri>http://www.blogger.com/profile/10049420795566025042</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='24' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqzoZ1rSWZeifcDsW5ubsl3MTiUxKsWswkVipU5nRBSbOQABNtFKU-G3xgi1sqcYNPOM0Yb7quOd39FBKCFrOe-Cf07t4fNaZoUOTnb5jSVeJwKZeF0_sDXqq0AR3uOzU/s220/169012_103191559755682_100001945154081_27374_433520_n.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy6QEpgo98eDrrCXYp-_fENb-jcz42wXRYcTSSILvzgE2RjY2WVq0_x54iibUDtK72is7QbzQbudJgcchK5UboMP8bl2ScbqjWi_M5GQ0YOfMQvBqb02lfnU4FYHjBg-ZNCxPsc6O00YQ/s72-c/muhammar.jpg" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-2021937627404329650.post-7551973787028184324</id><published>2011-04-12T20:34:00.000-07:00</published><updated>2011-04-12T20:36:30.364-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="Bahraini Recipes"/><category scheme="http://www.blogger.com/atom/ns#" term="CHICKEN"/><title type='text'>Machboos</title><content type='html'>&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSL-SEJiRbbFpTnlvSh7KfpB5z67mIqI1KQ8yZkedfC3rkXc9rDbueYZxdZm8dIcbZGIHN98woQh4y69uPcboorm4j_nLootQWLHnukcOZBQ553y88PT9_mBgmxQoAIDyTl7XKjd6EKI0/s1600/machboos.JPG&quot; imageanchor=&quot;1&quot; style=&quot;clear: left; float: left; margin-bottom: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;300&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSL-SEJiRbbFpTnlvSh7KfpB5z67mIqI1KQ8yZkedfC3rkXc9rDbueYZxdZm8dIcbZGIHN98woQh4y69uPcboorm4j_nLootQWLHnukcOZBQ553y88PT9_mBgmxQoAIDyTl7XKjd6EKI0/s400/machboos.JPG&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;b&gt;Machboos&lt;/b&gt; is a dish of rice &amp;amp; meat, popular in many Gulf countries such as Kuwait, Saudi Arabia, Bahrain, Qatar, and United Arab Emirates. Here is a version of Machboos recipe.&lt;br /&gt;
271. <b><div><b><br />
272. </b></div>Ingredients:</b><ul style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 1.4; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.5em; padding-bottom: 0px; padding-left: 2.5em; padding-right: 2.5em; padding-top: 0px;"><li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">4 1/2 cups water</li>
273. <li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">650 g basmati rice</li>
274. <li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">3 tomatoes, quartered</li>
275. <li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">1-1 1/2 kg chicken</li>
276. <li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">3 onions, finely chopped</li>
277. <li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">1/4 cup coriander leaves, chopped</li>
278. <li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">1 green hot pepper, as desired</li>
279. <li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">2 black dried limes</li>
280. <li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">2 teaspoons buharat spice mix</li>
281. <li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">1 1/2 teaspoons turmeric powder</li>
282. <li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">1 teaspoon cumin powder</li>
283. <li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">2 teaspoons cinnamon</li>
284. <li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">1 teaspoon cardamom powder</li>
285. <li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">2 garlic cloves</li>
286. <li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">1 slice ginger root, cut into small pieces</li>
287. <li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">3 tablespoons butter</li>
288. <li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">1/4 cup lemon juice</li>
289. <li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">3 tablespoons rose water</li>
290. <li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">3 tablespoons oil</li>
291. <li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">3 teaspoons salt</li>
292. </ul><br />
293. <br />
294. <b>Preparation:</b><br />
295. <br />
296. Cut the chicken in half. Heat the water and leave aside. In a small bowl, mix the spices (garam masala, turmeric, cumin, and cardamom) together and add to the mixture one teaspoon of salt. Sprinkle half of the spice mixture on the chicken halves. <br />
297. Heat oil in a large cooking pan, fry the onions until golden brown, then add to the pepper and the black limes - you MUST make a hole in each limes. <br />
298. Add the chicken to the onion mixture and turn it over a few times in the pan. Sprinkle on the chicken a teaspoon of cinnamon and the rest of the mixed spices. Turn the contents all together so the chicken is coated with the spices, cover the pan and let it cook on medium heat for 3 minutes. <br />
299. Add the garlic, chopped ginger, and tomato cubes to the pan and turn the ingredients in the pan a few times. Cover again for 3 minutes on medium heat. Sprinkle with the rest of the salt and pour on it water while its still hot.Cover the pan and let it cook for about 1 hour, or until the chicken is cooked. Add the copped coriander 5 minutes before you remove the chicken from the stock in the pan. While the chicken is cooking, wash the rice well and soak for 10 minutes in cold water, then drain.Remove the chicken from the pan and put on an oven tray, brush with some oil and sprinkle with the rest of the cinnamon powder and grill in the oven until the chicken is golden brown.Add the rice to the chicken stock, stir, then let it cook on low heat until the rice absorbs the stock and is almost done.Sprinkle rose water and lemon juice over the rice and place the butter pieces on the top. Cover the pan and cook on low heat for 30 minutes. <br />
300. Serve the rice on a large serving plate and place the grilled chicken halves on the top.<br />
301. &lt;ol style=&quot;color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;&quot;&gt;&lt;/ol&gt;</content><link rel='replies' type='application/atom+xml' href='http://foodsonearth.blogspot.com/feeds/7551973787028184324/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://foodsonearth.blogspot.com/2011/04/machboos.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/2021937627404329650/posts/default/7551973787028184324'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/2021937627404329650/posts/default/7551973787028184324'/><link rel='alternate' type='text/html' href='http://foodsonearth.blogspot.com/2011/04/machboos.html' title='Machboos'/><author><name>JOHN REY</name><uri>http://www.blogger.com/profile/10049420795566025042</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='24' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqzoZ1rSWZeifcDsW5ubsl3MTiUxKsWswkVipU5nRBSbOQABNtFKU-G3xgi1sqcYNPOM0Yb7quOd39FBKCFrOe-Cf07t4fNaZoUOTnb5jSVeJwKZeF0_sDXqq0AR3uOzU/s220/169012_103191559755682_100001945154081_27374_433520_n.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSL-SEJiRbbFpTnlvSh7KfpB5z67mIqI1KQ8yZkedfC3rkXc9rDbueYZxdZm8dIcbZGIHN98woQh4y69uPcboorm4j_nLootQWLHnukcOZBQ553y88PT9_mBgmxQoAIDyTl7XKjd6EKI0/s72-c/machboos.JPG" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-2021937627404329650.post-6888831670382756233</id><published>2011-04-11T18:02:00.000-07:00</published><updated>2011-04-11T18:02:48.172-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="ARABIC FOOD RECIPES"/><title type='text'>Sumac kebabs on couscous tabouli recipe</title><content type='html'>&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDGmCyDKNvzB1-3UTv2uclPKwlsqTSbNrVj3rGmPBCJymHH0VW-cnY_xDSmT3TigR0-3lq2fhMx8shDoSyTBYENKjFbYm_U4KqcN0T4zcyYrwom7GwgW2mivzmpFvtq4W245bKf3-4QYs/s1600/Sumac-kebabs-on-couscous-tabouli-recipe.jpg&quot; imageanchor=&quot;1&quot; style=&quot;clear: right; float: right; margin-bottom: 1em; margin-left: 1em;&quot;&gt;&lt;img border=&quot;0&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDGmCyDKNvzB1-3UTv2uclPKwlsqTSbNrVj3rGmPBCJymHH0VW-cnY_xDSmT3TigR0-3lq2fhMx8shDoSyTBYENKjFbYm_U4KqcN0T4zcyYrwom7GwgW2mivzmpFvtq4W245bKf3-4QYs/s1600/Sumac-kebabs-on-couscous-tabouli-recipe.jpg&quot; /&gt;&lt;/a&gt;&lt;/div&gt;The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Sumac kebabs on couscous tabouli  Recipe.  Enjoy the taste of Lebanese food and learn how to make quick and easy Sumac kebabs on couscous tabouli.&lt;br /&gt;
302. <br />
303. <b>Preparation Time 15 minutes<br />
304. Cooking Time 10 minutes</b><br />
305. <br />
306. Equipment<br />
307. You will need to soak 12 bamboo skewers in water for 15 minutes for this recipe.<br />
308. <br />
309. Ingredients (serves 4)<br />
310. <br />
311. 6 chicken thigh fillets, cut into 3cm pieces<br />
312. 2 garlic cloves, crushed<br />
313. 1 tbs sumac<br />
314. 1 tsp ground coriander<br />
315. 2 tbs extra virgin olive oil<br />
316. 1 cup (250ml) chicken stock<br />
317. 1 cup (190g) couscous<br />
318. 1 cup coarsely chopped flat-leaf parsley<br />
319. 1/2 cup coarsely chopped mint<br />
320. 2 green onions, trimmed, thinly sliced<br />
321. 250g cherry tomatoes, halved<br />
322. 1/4 cup (60ml) lemon juice<br />
323. Greek yoghurt, to serve<br />
324. Pita bread, to serve<br />
325. <br />
326. Method<br />
327. <br />
328. 1. Combine the chicken, garlic, sumac, coriander and half the oil in a medium bowl. Season with salt and pepper. Thread the chicken onto bamboo skewers.<br />
329. <br />
330. 2. Heat a char-grill pan or large frying pan over high heat. Add chicken skewers and cook, turning occasionally, for 5-7 minutes or until golden and cooked through. Remove from heat. Set aside to rest.<br />
331. <br />
332. 3. Meanwhile, bring the chicken stock to the boil in a medium saucepan over high heat. Remove from heat, add the couscous and stir to combine. Cover and set aside for 5 minutes. Use a fork to fluff grains to separate. Transfer to a bowl. Add the parsley, mint, onion, tomatoes, lemon juice and remaining oil and toss to combine. Season with salt and pepper.<br />
333. <br />
334. 4. Spoon the couscous among serving plates. Top with kebabs. Serve immediately with Greek yoghurt and pita bread, if desired.<br />
335. <br />
336. Notes<br />
337. Try substituting couscous with burghul (cracked wheat). It takes a little longer to cook, but is traditionally used to make tabouli.</content><link rel='replies' type='application/atom+xml' href='http://foodsonearth.blogspot.com/feeds/6888831670382756233/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://foodsonearth.blogspot.com/2011/04/sumac-kebabs-on-couscous-tabouli-recipe.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/2021937627404329650/posts/default/6888831670382756233'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/2021937627404329650/posts/default/6888831670382756233'/><link rel='alternate' type='text/html' href='http://foodsonearth.blogspot.com/2011/04/sumac-kebabs-on-couscous-tabouli-recipe.html' title='Sumac kebabs on couscous tabouli recipe'/><author><name>JOHN REY</name><uri>http://www.blogger.com/profile/10049420795566025042</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='24' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqzoZ1rSWZeifcDsW5ubsl3MTiUxKsWswkVipU5nRBSbOQABNtFKU-G3xgi1sqcYNPOM0Yb7quOd39FBKCFrOe-Cf07t4fNaZoUOTnb5jSVeJwKZeF0_sDXqq0AR3uOzU/s220/169012_103191559755682_100001945154081_27374_433520_n.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDGmCyDKNvzB1-3UTv2uclPKwlsqTSbNrVj3rGmPBCJymHH0VW-cnY_xDSmT3TigR0-3lq2fhMx8shDoSyTBYENKjFbYm_U4KqcN0T4zcyYrwom7GwgW2mivzmpFvtq4W245bKf3-4QYs/s72-c/Sumac-kebabs-on-couscous-tabouli-recipe.jpg" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-2021937627404329650.post-6799300855621761145</id><published>2011-04-11T18:01:00.000-07:00</published><updated>2011-04-11T18:01:00.005-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="ARABIC FOOD RECIPES"/><title type='text'>Moroccan-style lamb with pistachio couscous recipe</title><content type='html'>&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc4jpN2P7d_MGzKaL2CvADQbI93zD9Ot0DVDh0z5MJc1dyH78pwNnj14RZDaBRk1HUX_h5YxxboRKe9sEuxHn_ZmmomLPfENxPJKx7Aavax1oooEjrtoMn0rYY4U0JMPgNrQEHoeN9SuU/s1600/Moroccan-style+lamb+with+pistachio+couscous+recipe.jpg&quot; imageanchor=&quot;1&quot; style=&quot;clear: right; float: right; margin-bottom: 1em; margin-left: 1em;&quot;&gt;&lt;img border=&quot;0&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc4jpN2P7d_MGzKaL2CvADQbI93zD9Ot0DVDh0z5MJc1dyH78pwNnj14RZDaBRk1HUX_h5YxxboRKe9sEuxHn_ZmmomLPfENxPJKx7Aavax1oooEjrtoMn0rYY4U0JMPgNrQEHoeN9SuU/s1600/Moroccan-style+lamb+with+pistachio+couscous+recipe.jpg&quot; /&gt;&lt;/a&gt;The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan-style lamb with pistachio couscous Recipe.  Enjoy Moroccan Food and learn how to make quick and easy Moroccan-style lamb with pistachio couscous. &lt;br /&gt;
338. <br />
339. <b>Cooking Time 25 minutes<br />
340. <br />
341. Ingredients (serves 4)</b><br />
342. <br />
343. 2 (about 500g) lamb eye of loin (backstrap)<br />
344. Large pinch of ground cinnamon<br />
345. Salt & freshly ground black pepper<br />
346. 1 tbs olive oil<br />
347. 250ml (1 cup) water<br />
348. 125ml (1/2 cup) fresh orange juice<br />
349. 20g butter<br />
350. 290g (1 1/2 cups) couscous<br />
351. 150g fresh dates, halved, stones removed, thinly sliced lengthways<br />
352. 150g dried Turkish apricots, halved<br />
353. 75g (1/2 cup) salted pistachio kernels, coarsely chopped<br />
354. 1 bunch fresh coriander, washed, dried, leaves picked<br />
355. 1 tbs finely grated orange rind<br />
356. Thick natural yoghurt, to serve<br />
357. <br />
358. Method<br />
359. <br />
360. 1. Sprinkle both sides of the lamb with cinnamon and season with salt and pepper. Heat the oil in a non-stick frying pan over medium-high heat. Add the lamb and cook for 4-5 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.<br />
361. <br />
362. 2. Meanwhile, combine the water, orange juice and butter in a medium saucepan and bring to the boil over high heat. Remove from heat. Add the couscous while stirring with a fork. Cover with a lid and set aside for 5 minutes or until all the liquid is absorbed. Use a fork to separate the grains.<br />
363. <br />
364. 3. Slice the lamb across the grain. Add the dates, apricot, pistachios, coriander and orange rind to the couscous and stir to combine. Divide among serving bowls. Top with lamb and serve with yoghurt, if desired.</content><link rel='replies' type='application/atom+xml' href='http://foodsonearth.blogspot.com/feeds/6799300855621761145/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://foodsonearth.blogspot.com/2011/04/moroccan-style-lamb-with-pistachio.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/2021937627404329650/posts/default/6799300855621761145'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/2021937627404329650/posts/default/6799300855621761145'/><link rel='alternate' type='text/html' href='http://foodsonearth.blogspot.com/2011/04/moroccan-style-lamb-with-pistachio.html' title='Moroccan-style lamb with pistachio couscous recipe'/><author><name>JOHN REY</name><uri>http://www.blogger.com/profile/10049420795566025042</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='24' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqzoZ1rSWZeifcDsW5ubsl3MTiUxKsWswkVipU5nRBSbOQABNtFKU-G3xgi1sqcYNPOM0Yb7quOd39FBKCFrOe-Cf07t4fNaZoUOTnb5jSVeJwKZeF0_sDXqq0AR3uOzU/s220/169012_103191559755682_100001945154081_27374_433520_n.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc4jpN2P7d_MGzKaL2CvADQbI93zD9Ot0DVDh0z5MJc1dyH78pwNnj14RZDaBRk1HUX_h5YxxboRKe9sEuxHn_ZmmomLPfENxPJKx7Aavax1oooEjrtoMn0rYY4U0JMPgNrQEHoeN9SuU/s72-c/Moroccan-style+lamb+with+pistachio+couscous+recipe.jpg" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-2021937627404329650.post-1650120030729166801</id><published>2011-04-10T18:21:00.000-07:00</published><updated>2011-04-10T18:21:10.300-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="VEGETABLES"/><title type='text'>Stuffed Zucchinis with Cheese and Italian Sausage</title><content type='html'>&lt;div style=&quot;text-align: center;&quot;&gt;&lt;img alt=&quot;Stuffed Zucchini with Italian Sausage and Cheese&quot; src=&quot;http://farm2.static.flickr.com/1223/1441238006_5c4684eb33.jpg&quot; /&gt;&lt;/div&gt;&lt;div style=&quot;text-align: center;&quot;&gt;Steven is not the biggest fan of zucchinis but once they&#39;re stuffed with cheese and Italian sausage, even he can&#39;t resist them. I&#39;ve converted him to a zucchini lover, albeit a meat-and-cheese stuffed zucchini lover. I&#39;ve heard of stuffing bell peppers but stuffing zucchinis was a novel idea for me, one which I first saw on Elise&#39;s Simply Recipes. One of the great things about reading food blogs is seeing all the creative and delicious ideas bloggers come up with; it becomes addicting!&lt;/div&gt;&lt;div style=&quot;text-align: center;&quot;&gt;&lt;br /&gt;
365. </div><div style="text-align: center;">Stuffed Zucchinis with Cheese and Italian Sausage </div><div style="text-align: center;">Adapted from Elise's Simply Recipes</div><div style="text-align: center;"><br />
366. </div><div style="text-align: center;">6 zucchinis</div><div style="text-align: center;">4 Italian sausages</div><div style="text-align: center;">1 14 oz. can of diced tomatoes</div><div style="text-align: center;">2 garlic cloves</div><div style="text-align: center;">2 Tbsp white wine</div><div style="text-align: center;">1/4 tsp ground Italian herb</div><div style="text-align: center;">Optional: fresh basil or other herbs</div><div style="text-align: center;">1 egg</div><div style="text-align: center;">1/2 C grated mozzarella</div><div style="text-align: center;">1/4 C grated Parmesan</div><div style="text-align: center;">Vegetable oil</div><div style="text-align: center;">Salt and pepper</div><div style="text-align: center;"><br />
367. </div><div style="text-align: center;">Slice the zucchinis in half lengthwise. Use a spoon and scoop out the insides leaving the zucchinis about 1/4 in thick. Sprinkle the insides of the zucchinis with some salt to draw out excess moisture. Chop the scooped zucchini insides and set aside.</div><div style="text-align: center;"><br />
368. </div><div style="text-align: center;">Heat a tablespoon of oil in a nonstick skillet over medium high heat. Brown the sausage and break it up into small pieces. Remove into a mixing bowl and set aside. Add the chopped zucchinis, drained tomatoes, garlic, white wine, dried Italian herb mix, salt and pepper to taste. Cook until all of the moisture has absorbed. Mix in the browned sausage and wait until the filling has cooled. </div><div style="text-align: center;"><br />
369. &lt;/div&gt;&lt;div style=&quot;text-align: center;&quot;&gt;Preheat the oven to 400 degrees F. Drain any moisture that may have come out of the filling before mixing in the cheese and egg. Also drain any moisture that has been drawn out of the zucchinis. Mix the egg and cheeses into the filling and scoop generously into the zucchinis. Bake for about 20 minutes or until the zucchinis have softened.&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://foodsonearth.blogspot.com/feeds/1650120030729166801/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://foodsonearth.blogspot.com/2011/04/stuffed-zucchinis-with-cheese-and.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/2021937627404329650/posts/default/1650120030729166801'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/2021937627404329650/posts/default/1650120030729166801'/><link rel='alternate' type='text/html' href='http://foodsonearth.blogspot.com/2011/04/stuffed-zucchinis-with-cheese-and.html' title='Stuffed Zucchinis with Cheese and Italian Sausage'/><author><name>JOHN REY</name><uri>http://www.blogger.com/profile/10049420795566025042</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='24' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqzoZ1rSWZeifcDsW5ubsl3MTiUxKsWswkVipU5nRBSbOQABNtFKU-G3xgi1sqcYNPOM0Yb7quOd39FBKCFrOe-Cf07t4fNaZoUOTnb5jSVeJwKZeF0_sDXqq0AR3uOzU/s220/169012_103191559755682_100001945154081_27374_433520_n.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://farm2.static.flickr.com/1223/1441238006_5c4684eb33_t.jpg" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-2021937627404329650.post-2595883507513949895</id><published>2011-04-10T18:19:00.000-07:00</published><updated>2011-04-10T18:19:17.301-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="U.S."/><category scheme="http://www.blogger.com/atom/ns#" term="VEGETABLES"/><title type='text'>Bok Choy</title><content type='html'>&lt;div style=&quot;text-align: center;&quot;&gt;&lt;img src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHbJheRnqUYEJROf49Cek_k8VC9lxOekHNTq7cK26aHbmYPRnf9E6JopHw2mGXxSDjk62lHwnY-SoayhNdwOVAr2bKP6lqwuTTJdWoJjEB5scwMhvTi-g1Qd_lvDP8EUK9D8iIHNsSb3M/s400/bakchoy.JPG&quot; /&gt;&lt;/div&gt;Sometimes when I cook vegetables, I like to keep it simple, just a quick stir fry with a bit of salt. Nothing else, no garlic, ginger, soy sauce, oyster sauce, sesame oil, etc. etc. Just oil and salt. This way it keeps the flavors clean and refreshing. There are so many varieties of bok choy it&#39;s sometimes hard to keep them straight. The kind of bok choy I most often use is baby bok choy, the variety with light green instead of white stalks. When it comes to most Chinese vegetables, bigger isn’t always better, the smaller ones are sweeter and more tender. Even in the same plant, I find that the inner leaves are much sweeter and tastier than the outer ones.&lt;div&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUoeQx-X-qlruy9eWLNZ8QF4wt75Ft1QVE1kwuAQdLKYB3Ui0cjLbp9t56kDrOJo4HiWNiQP-W3uvuTr8x3RC44hXckdD31I93QiMmOzoSdLx_WeqJEOpBK2dc_QtzPEAFfZQYErKt7zo/s1600/cutbakchoy.jpg&quot; imageanchor=&quot;1&quot; style=&quot;clear: right; float: right; margin-bottom: 1em; margin-left: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;320&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUoeQx-X-qlruy9eWLNZ8QF4wt75Ft1QVE1kwuAQdLKYB3Ui0cjLbp9t56kDrOJo4HiWNiQP-W3uvuTr8x3RC44hXckdD31I93QiMmOzoSdLx_WeqJEOpBK2dc_QtzPEAFfZQYErKt7zo/s320/cutbakchoy.jpg&quot; width=&quot;211&quot; /&gt;&lt;/a&gt;&lt;div&gt;&lt;br /&gt;
370. </div><br />
371. There are also many ways to cut bok choy. Some prefer to chop the leaves and separate the greens from the stalks since the leaves cook faster. Others like to cut the entire bok choy in half lengthwise or in quarters and cook it in large segments. What I like to do is take each leaf and slice down lengthwise to get about 1/2 in strips, leaf intact. I think it’s prettier this way and it’s more manageable to eat than a huge quarter segment.</div><div><br />
372. </div>Stir fried Bok Choy<br />
373. Bok choy (1 head per person)<br />
374. Salt<br />
375. 1 tsp vegetable oil per 2 bunches bok choy<br />
376. <br />
377. Wash each leaf to get rid of the dirt, especially in the spoon-like area in the bottom. Slice 2 or 3 times lengthwise down the leaf for strips.<br />
378. <br />
379. Heat oil in a wok or nonstick skillet over medium high heat. Add the bok choy and salt; cook stirring frequently. Cook until all the leaves are wilted then for another 1 minute and serve.</content><link rel='replies' type='application/atom+xml' href='http://foodsonearth.blogspot.com/feeds/2595883507513949895/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://foodsonearth.blogspot.com/2011/04/bok-choy.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/2021937627404329650/posts/default/2595883507513949895'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/2021937627404329650/posts/default/2595883507513949895'/><link rel='alternate' type='text/html' href='http://foodsonearth.blogspot.com/2011/04/bok-choy.html' title='Bok Choy'/><author><name>JOHN REY</name><uri>http://www.blogger.com/profile/10049420795566025042</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='24' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqzoZ1rSWZeifcDsW5ubsl3MTiUxKsWswkVipU5nRBSbOQABNtFKU-G3xgi1sqcYNPOM0Yb7quOd39FBKCFrOe-Cf07t4fNaZoUOTnb5jSVeJwKZeF0_sDXqq0AR3uOzU/s220/169012_103191559755682_100001945154081_27374_433520_n.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHbJheRnqUYEJROf49Cek_k8VC9lxOekHNTq7cK26aHbmYPRnf9E6JopHw2mGXxSDjk62lHwnY-SoayhNdwOVAr2bKP6lqwuTTJdWoJjEB5scwMhvTi-g1Qd_lvDP8EUK9D8iIHNsSb3M/s72-c/bakchoy.JPG" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-2021937627404329650.post-550237215160382570</id><published>2011-04-07T22:03:00.000-07:00</published><updated>2011-04-07T22:03:53.541-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="ARABIC FOOD RECIPES"/><category scheme="http://www.blogger.com/atom/ns#" term="BEEF"/><category scheme="http://www.blogger.com/atom/ns#" term="Beef and pear tagine recipe"/><title type='text'>Beef and pear tagine recipe</title><content type='html'>&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSn84KbHUCGB6XcHMK4epHNOL66NpeiCodO7fsffKLJomTZjDzyPyi1ElEMhw_HVZ4oL-h3UBlFf5w7ptTiRTJiZMmhlzXfIbj-t5K0Hl7K3uhpCdiB2mIYe9Aj6_Z6kQmf_LApA7ij5I/s1600/Beef+and+pear+tagine+recipe.jpg&quot; imageanchor=&quot;1&quot; style=&quot;clear: right; float: right; margin-bottom: 1em; margin-left: 1em;&quot;&gt;&lt;img border=&quot;0&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSn84KbHUCGB6XcHMK4epHNOL66NpeiCodO7fsffKLJomTZjDzyPyi1ElEMhw_HVZ4oL-h3UBlFf5w7ptTiRTJiZMmhlzXfIbj-t5K0Hl7K3uhpCdiB2mIYe9Aj6_Z6kQmf_LApA7ij5I/s400/Beef+and+pear+tagine+recipe.jpg&quot; /&gt;&lt;/a&gt;&lt;/div&gt;The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Beef and pear tagine Recipe.  Enjoy Moroccan Food and learn how to make Beef and pear tagine.  &lt;br /&gt;
380. <br />
381. Invite your family and friends round for a Moroccan feast and serve them this delicious tagine. They're sure to be impressed!<br />
382. <br />
383. <b>Ingredients (serves 6)</b><br />
384. <br />
385. 2/3 cup honey<br />
386. 1 large lemon, juiced<br />
387. 2 firm pears, cores removed, cut into thick wedges<br />
388. 1 teaspoon ground cinnamon<br />
389. 1 teaspoon ground allspice<br />
390. 2 tablespoons olive oil<br />
391. 2kg chuck steak, cut into 3cm cubes<br />
392. 2 brown onions, finely chopped<br />
393. 2 garlic cloves, crushed<br />
394. 3cm piece fresh ginger, peeled, grated<br />
395. 3 to 4 tablespoons Masterfoods Moroccan Spice Blend<br />
396. 20g butter<br />
397. <br />
398. <b>Method</b><br />
399. <br />
400. 1. Place 1 1/2 cups cold water, honey, 1/4 cup lemon juice, pears, cinnamon and allspice in a saucepan over medium-high heat. Bring to the boil. Reduce heat to medium. Simmer, uncovered, for 25 minutes or until pears are tender. Allow to cool. Drain, reserving liquid. Set pears aside.<br />
401. <br />
402. 2. Preheat oven to 180°C. Heat 1 tablespoon oil in a heavy-based saucepan over high heat. Cook steak, in batches, for 3 minutes or until browned, adding more oil as required. Transfer to a large plate.<br />
403. <br />
404. 3. Reduce heat to medium. Add onion to pan. Cook, stirring, for 5 minutes or until soft. Add garlic, ginger and spice blend. Cook, stirring, for 1 minute. Return steak to pan with 1 1/3 cups reserved pear syrup. Bring to the boil. Transfer tagine to an ovenproof casserole dish. Cover with a lid. Place in oven and cook for 1 1/2 hours.<br />
405. <br />
406. 4. Meanwhile, heat butter in a non-stick frying pan over medium-low heat. Add pears. Cook for 2 to 3 minutes each side or until golden. Remove tagine from oven and stir in pears. Return to oven and cook, uncovered, for 25 minutes or until steak is tender. Serve with pumpkin and chickpea salad and Moroccan bread (see related recipes).</content><link rel='replies' type='application/atom+xml' href='http://foodsonearth.blogspot.com/feeds/550237215160382570/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://foodsonearth.blogspot.com/2011/04/beef-and-pear-tagine-recipe.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/2021937627404329650/posts/default/550237215160382570'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/2021937627404329650/posts/default/550237215160382570'/><link rel='alternate' type='text/html' href='http://foodsonearth.blogspot.com/2011/04/beef-and-pear-tagine-recipe.html' title='Beef and pear tagine recipe'/><author><name>JOHN REY</name><uri>http://www.blogger.com/profile/10049420795566025042</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='24' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqzoZ1rSWZeifcDsW5ubsl3MTiUxKsWswkVipU5nRBSbOQABNtFKU-G3xgi1sqcYNPOM0Yb7quOd39FBKCFrOe-Cf07t4fNaZoUOTnb5jSVeJwKZeF0_sDXqq0AR3uOzU/s220/169012_103191559755682_100001945154081_27374_433520_n.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSn84KbHUCGB6XcHMK4epHNOL66NpeiCodO7fsffKLJomTZjDzyPyi1ElEMhw_HVZ4oL-h3UBlFf5w7ptTiRTJiZMmhlzXfIbj-t5K0Hl7K3uhpCdiB2mIYe9Aj6_Z6kQmf_LApA7ij5I/s72-c/Beef+and+pear+tagine+recipe.jpg" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-2021937627404329650.post-5071930901366154762</id><published>2011-04-07T21:56:00.001-07:00</published><updated>2011-04-07T21:58:14.165-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="ARABIC FOOD RECIPES"/><category scheme="http://www.blogger.com/atom/ns#" term="Easy Moroccan lamb tagine recipe"/><title type='text'>Easy Moroccan lamb tagine recipe</title><content type='html'>&lt;div style=&quot;text-align: center;&quot;&gt;&lt;img src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQopDbjUaUyu3jL_p4A2wGAPuUddssgdPSgAw_GCsYrECDMO9GViFIgsCQ_d-XHmQ0QwlT-UwLI4hUJo3-d67ZmoUlhRr65_HhnoMGppWFLBlldOQxqg5F8dAAT2NuhsvbZt8NLxdqHAE/s1600/Easy-Moroccan-lamb-tagine-recipe.jpg&quot; /&gt;&lt;/div&gt;&lt;div style=&quot;text-align: center;&quot;&gt;The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Easy Moroccan lamb tagine Recipe.  Enjoy Moroccan cooking and learn how to make Easy Moroccan lamb tagine.&lt;/div&gt;&lt;div style=&quot;text-align: center;&quot;&gt;&lt;b&gt;&lt;br /&gt;
407. </b></div><div style="text-align: center;"><b>Ingredients (serves 4)</b></div><div style="text-align: center;">2 tablespoons olive oil</div><div style="text-align: center;">1kg lamb leg or lamb rump steak, trimmed, cut into 4cm pieces</div><div style="text-align: center;">1 large brown onion, diced</div><div style="text-align: center;">2 garlic cloves, crushed</div><div style="text-align: center;">2 x 410g cans Ardmona Rich & Thick</div><div style="text-align: center;">Moroccan Style chopped tomatoes with ginger and coriander</div><div style="text-align: center;">600g kent pumpkin, peeled, deseeded, cut into 3cm pieces</div><div style="text-align: center;">400g can chickpeas, drained, rinsed</div><div style="text-align: center;">200g green beans, trimmed, cut into 4cm pieces fresh coriander leaves, to serve</div><div style="text-align: center;"><br />
408. </div><div style="text-align: center;"><b>Method</b></div><div style="text-align: center;">1. Preheat oven to 200°C. Heat 2 teaspoons of oil in a large, heavy-based saucepan or ovenproof casserole dish over medium-high heat. Add one-quarter of the lamb. Cook for 4 to 5 minutes or until browned. Remove to a bowl. Repeat with remaining oil and lamb, adding more oil if necessary.</div><div style="text-align: center;"><br />
409. </div><div style="text-align: center;">2. Add onion to pan. Cook, stirring occasionally, for 3 to 4 minutes or until tender. Add garlic and cook for 1 minute. Add tomatoes and pumpkin. Return lamb to pan. Increase heat to high and bring to the boil.</div><div style="text-align: center;"><br />
410. &lt;/div&gt;&lt;div style=&quot;text-align: center;&quot;&gt;3. Remove from heat. Cover and place in oven. Cook for 1 hour or until meat is tender. Add chickpeas and beans. Cook for a further 15 minutes or until beans are tender. Spoon into bowls. Sprinkle with coriander. Serve.&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://foodsonearth.blogspot.com/feeds/5071930901366154762/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://foodsonearth.blogspot.com/2011/04/easy-moroccan-lamb-tagine-recipe.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/2021937627404329650/posts/default/5071930901366154762'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/2021937627404329650/posts/default/5071930901366154762'/><link rel='alternate' type='text/html' href='http://foodsonearth.blogspot.com/2011/04/easy-moroccan-lamb-tagine-recipe.html' title='Easy Moroccan lamb tagine recipe'/><author><name>JOHN REY</name><uri>http://www.blogger.com/profile/10049420795566025042</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='24' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqzoZ1rSWZeifcDsW5ubsl3MTiUxKsWswkVipU5nRBSbOQABNtFKU-G3xgi1sqcYNPOM0Yb7quOd39FBKCFrOe-Cf07t4fNaZoUOTnb5jSVeJwKZeF0_sDXqq0AR3uOzU/s220/169012_103191559755682_100001945154081_27374_433520_n.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQopDbjUaUyu3jL_p4A2wGAPuUddssgdPSgAw_GCsYrECDMO9GViFIgsCQ_d-XHmQ0QwlT-UwLI4hUJo3-d67ZmoUlhRr65_HhnoMGppWFLBlldOQxqg5F8dAAT2NuhsvbZt8NLxdqHAE/s72-c/Easy-Moroccan-lamb-tagine-recipe.jpg" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-2021937627404329650.post-2156704265780202856</id><published>2011-04-07T21:55:00.000-07:00</published><updated>2011-04-07T21:57:47.767-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="ARABIC FOOD RECIPES"/><category scheme="http://www.blogger.com/atom/ns#" term="Lamb tagine recipe"/><title type='text'>Lamb tagine recipe</title><content type='html'>&lt;div style=&quot;text-align: center;&quot;&gt;&lt;img src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFfYrNAdiJy9EI-UN6ordG-K5fj5vJueFsRl0JUB2DbsrjiZrrGtX8eHCMEWe_q1FQVRVEmgC1fhkulN-vwkF6lwjpIiUgYLxzgDTngoGQYdrRAphKDZKDBSfZca9FuqK-aWFPpf_0Fe8/s1600/Lamb+tagine+recipe.jpg&quot; /&gt;&lt;/div&gt;&lt;div style=&quot;text-align: center;&quot;&gt;The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lamb tagine  Recipe.  Enjoy Moroccan Food and learn how to make quick and easy Lamb tagine.&amp;nbsp;&lt;/div&gt;&lt;div style=&quot;text-align: center;&quot;&gt;&lt;br /&gt;
411. </div><div style="text-align: center;"><b>Ingredients (serves 4)</b></div><div style="text-align: center;">2 teaspoons sweet paprika</div><div style="text-align: center;">2 teaspoons ground coriander</div><div style="text-align: center;">2 teaspoons ground cumin</div><div style="text-align: center;">1 1/2 teaspoons ground ginger</div><div style="text-align: center;">1 teaspoon chilli powder</div><div style="text-align: center;">1 teaspoon cinnamon</div><div style="text-align: center;">1 teaspoon white pepper</div><div style="text-align: center;">1/2 teaspoon ground cardamom</div><div style="text-align: center;">1/2 teaspoon allspice</div><div style="text-align: center;">2 teaspoons salt</div><div style="text-align: center;">2 tablespoons olive oil</div><div style="text-align: center;">grated rind and juice of 2 lemons</div><div style="text-align: center;">1.2kg diced lamb</div><div style="text-align: center;">1 cup chicken stock</div><div style="text-align: center;">3/4 cup dried apricots</div><div style="text-align: center;">1/2 cup raisins</div><div style="text-align: center;">1 cup thick, Greek-style yoghurt</div><div style="text-align: center;">1/2 cup pistachio kernels, roughly chopped</div><div style="text-align: center;">couscous, to serve</div><div style="text-align: center;"><br />
412. </div><div style="text-align: center;"><b>Method</b></div><div style="text-align: center;">1. Combine spices and salt in a large bowl. Add oil, rind and half the juice and stir to form a paste. Add lamb and stir until well-coated in paste. Cover and refrigerate for 3 hours if time permits.</div><div style="text-align: center;"><br />
413. </div><div style="text-align: center;">2. Preheat oven to 180°C. Put lamb mixture into a casserole dish with a tight-fitting lid. Add stock and remaining lemon juice. Stir until well-combined.</div><div style="text-align: center;"><br />
414. &lt;/div&gt;&lt;div style=&quot;text-align: center;&quot;&gt;3. Cover and cook for 1 hour. Stir in dried apricot and raisins. Cook, covered for a further 40 minutes or until lamb is tender. Serve immediately with a dollop of yoghurt, sprinkling of pistachio kernels and couscous on the side.&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://foodsonearth.blogspot.com/feeds/2156704265780202856/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://foodsonearth.blogspot.com/2011/04/lamb-tagine-recipe.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/2021937627404329650/posts/default/2156704265780202856'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/2021937627404329650/posts/default/2156704265780202856'/><link rel='alternate' type='text/html' href='http://foodsonearth.blogspot.com/2011/04/lamb-tagine-recipe.html' title='Lamb tagine recipe'/><author><name>JOHN REY</name><uri>http://www.blogger.com/profile/10049420795566025042</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='24' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqzoZ1rSWZeifcDsW5ubsl3MTiUxKsWswkVipU5nRBSbOQABNtFKU-G3xgi1sqcYNPOM0Yb7quOd39FBKCFrOe-Cf07t4fNaZoUOTnb5jSVeJwKZeF0_sDXqq0AR3uOzU/s220/169012_103191559755682_100001945154081_27374_433520_n.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFfYrNAdiJy9EI-UN6ordG-K5fj5vJueFsRl0JUB2DbsrjiZrrGtX8eHCMEWe_q1FQVRVEmgC1fhkulN-vwkF6lwjpIiUgYLxzgDTngoGQYdrRAphKDZKDBSfZca9FuqK-aWFPpf_0Fe8/s72-c/Lamb+tagine+recipe.jpg" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-2021937627404329650.post-5914117497788393379</id><published>2011-04-06T19:24:00.000-07:00</published><updated>2011-04-06T19:24:28.509-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="Noche Buena"/><category scheme="http://www.blogger.com/atom/ns#" term="PHILIPPINES"/><category scheme="http://www.blogger.com/atom/ns#" term="PORK"/><category scheme="http://www.blogger.com/atom/ns#" term="Ricipes"/><title type='text'>EMBUTIDO RECIPE (FILIPINO STYLE MEATLOAF)</title><content type='html'>&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;http://pinoyfoodblog.com/wp-content/uploads/2010/12/embutido.jpg&quot; imageanchor=&quot;1&quot; style=&quot;clear: right; float: right; margin-bottom: 1em; margin-left: 1em;&quot;&gt;&lt;img alt=&quot;embutido&quot; border=&quot;0&quot; src=&quot;http://pinoyfoodblog.com/wp-content/uploads/2010/12/embutido.jpg&quot; /&gt;&lt;/a&gt;&lt;/div&gt;I prepare Embutido (otherwise known as Filipino style meatloaf) in large quantities. It’s the perfect Holiday dish to prepare for unexpected guests. One can easily freeze the embutido, slice it , heat it in the oven and serve. The embutido that I know is wrapped in sinsal (an internal pork entrail) which is ideal for steaming. Mom only prepared embutido on Christmas season. There are so many ingredients which need lots of preparation time but like I told you, once prepared, and cooked it’s perfect to store.&lt;br /&gt;
415. <div><br />
416. </div>Here is my Embutido recipe.<br />
417. <br />
418. <b>Ingredients</b><br />
419. 2 pieces red pepper, minced finely<br />
420. 3 kilos ground lean pork<br />
421. 2 pieces carrot, grated finely<br />
422. 1 cup Chorizo de Bilbao, chopped finely (this is the one that gives the flavor)<br />
423. 6 eggs, beaten<br />
424. 200 grams raisins<br />
425. 300 grams pickle relish<br />
426. 3 onions, minced<br />
427. 1 1/2 tablespoon minced garlic<br />
428. 1 1/2 teaspoons ground black pepper<br />
429. 3 1/2 Tablespoons fine salt<br />
430. 7 1/2 Tablespoon sugar<br />
431. 2 1/2 Tablespoon worcestershire saice<br />
432. 3/4 cup cornstarch<br />
433. <br />
434. <b>Garnishing</b><br />
435. 3 eggs hardboiled<br />
436. 5 pieces hotdog<br />
437. 4 pieces Vienna sausage<br />
438. <br />
439. <b>Procedure</b><br />
440. 1. Combine all the ingredients except the garnishings.<br />
441. <br />
442. 2. Blend thoroughly together. Before rolling , take a small meat portion and fry to make sure the flavors suit your taste.<br />
443. <br />
444. 3. Measure a 1 cup pork mixture. Spread pork mixture into 8″ x 10″ aluminum foil.<br />
445. <br />
446. 4. Make a rectangular well in the center.<br />
447. <br />
448. 4. Arrange slices of hard cooked eggs, Vienna sausage and hotdog. Roll until the ends of the pork mixture covers the eggs and sausages. Continue rolling the pork mixture back and forth until it covers the slices of eggs and sausages in the center.<br />
449. <br />
450. 6. The rolled mixture in the aluminum foil should reach around 1″ to 2″ in diameter.<br />
451. <br />
452. 7. Seal both ends. Repeat with the remaining pork mixture.<br />
453. <br />
454. 8. Steam bake in moderate oven over 350 F for 1 hour or steam for 30 minutes.<br />
455. <br />
456. Makes 18 rolls</content><link rel='replies' type='application/atom+xml' href='http://foodsonearth.blogspot.com/feeds/5914117497788393379/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://foodsonearth.blogspot.com/2011/04/i-prepare-embutido-otherwise-known-as.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/2021937627404329650/posts/default/5914117497788393379'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/2021937627404329650/posts/default/5914117497788393379'/><link rel='alternate' type='text/html' href='http://foodsonearth.blogspot.com/2011/04/i-prepare-embutido-otherwise-known-as.html' title='EMBUTIDO RECIPE (FILIPINO STYLE MEATLOAF)'/><author><name>JOHN REY</name><uri>http://www.blogger.com/profile/10049420795566025042</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='24' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqzoZ1rSWZeifcDsW5ubsl3MTiUxKsWswkVipU5nRBSbOQABNtFKU-G3xgi1sqcYNPOM0Yb7quOd39FBKCFrOe-Cf07t4fNaZoUOTnb5jSVeJwKZeF0_sDXqq0AR3uOzU/s220/169012_103191559755682_100001945154081_27374_433520_n.jpg'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-2021937627404329650.post-9055305496765127428</id><published>2011-04-06T19:21:00.000-07:00</published><updated>2011-04-06T19:21:09.734-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="Breakfast"/><category scheme="http://www.blogger.com/atom/ns#" term="PHILIPPINES"/><title type='text'>FILIPINO BREAKFAST</title><content type='html'>&lt;a href=&quot;http://pinoyfoodblog.com/wp-content/uploads/2009/04/tapa-300x221.jpg&quot; imageanchor=&quot;1&quot; style=&quot;clear: right; float: right; margin-bottom: 1em; margin-left: 1em;&quot;&gt;&lt;img alt=&quot;tapa&quot; border=&quot;0&quot; src=&quot;http://pinoyfoodblog.com/wp-content/uploads/2009/04/tapa-300x221.jpg&quot; /&gt;&lt;/a&gt;&amp;nbsp;Beef tapa for breakfast is my all time favorite Filipino breakfast. Served with garlic rice, eggs and coffee is the ultimate breakfast. I often dip my tapa with vinegar before mixing it with my garlic rice. Through the years, I’ve developed my own recipe because it was getting more and more expensive to buy the pre-mixed tapa.&lt;br /&gt;
457. <br />
458. Here is my recipe which I have featured before but made it even tastier.<br />
459. <br />
460. 1 kilo beef sirloin<br />
461. 1 1/2 Tablespoon + 1/2 teaspoon salt (fine salt)<br />
462. 7 Tablespoon white sugar<br />
463. 2 teaspoons minced garlic<br />
464. 1 tsp. ground black pepper<br />
465. 2 1/2 tablespoon soy sauce<br />
466. 3 1/2 tablespoon vinegar<br />
467. <br />
468. Mix all ingredients.<br />
469. Let stand for a few hours.<br />
470. Store in the refrigerator for 24 hours or longer before storing in the freezer.<br />
471. <br />
472. It’s best to marinate the beef overnight as the flavors seep in more.<br />
473. <br />
474. Divide the 1 kilo marinated beef into separate plastic bags so you can just cook them per batch.<br />
475. <br />
476. Now if you can’t wait to cook beef tapa, just hop along to the nearest Jollibee restaurant, Max Restaurant or any restaurant for that matter. Almost every restaurant serves beef tapa as their Filipino breakfast fare.</content><link rel='replies' type='application/atom+xml' href='http://foodsonearth.blogspot.com/feeds/9055305496765127428/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://foodsonearth.blogspot.com/2011/04/filipino-breakfast.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/2021937627404329650/posts/default/9055305496765127428'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/2021937627404329650/posts/default/9055305496765127428'/><link rel='alternate' type='text/html' href='http://foodsonearth.blogspot.com/2011/04/filipino-breakfast.html' title='FILIPINO BREAKFAST'/><author><name>JOHN REY</name><uri>http://www.blogger.com/profile/10049420795566025042</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='24' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqzoZ1rSWZeifcDsW5ubsl3MTiUxKsWswkVipU5nRBSbOQABNtFKU-G3xgi1sqcYNPOM0Yb7quOd39FBKCFrOe-Cf07t4fNaZoUOTnb5jSVeJwKZeF0_sDXqq0AR3uOzU/s220/169012_103191559755682_100001945154081_27374_433520_n.jpg'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-2021937627404329650.post-8871665218867290226</id><published>2011-04-06T19:18:00.000-07:00</published><updated>2011-04-06T19:18:34.297-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="Cakes - Pastries AND Desserts"/><category scheme="http://www.blogger.com/atom/ns#" term="Deserts"/><category scheme="http://www.blogger.com/atom/ns#" term="PHILIPPINES"/><title type='text'>BUKO PANDAN JELLY</title><content type='html'>&lt;div style=&quot;text-align: center;&quot;&gt;&lt;img alt=&quot;buko-pandan-jelly&quot; src=&quot;http://pinoyfoodblog.com/wp-content/uploads/2010/10/buko-pandan-jelly.jpg&quot; /&gt;&lt;/div&gt;&lt;br /&gt;
477. Buko Pandan is just a favorite dessert in most parties. The fragrant smell of pandan is soothing after a filling meal. Pandanus leaves are often soaked in water and boiled to extract both the green color, a natural food colorant, as well as the aroma which is a bit nutty and reminiscent of freshly-cooked jasmine rice. One can prepare Buko Pandan Jelly with or without pandan leaves. Of course you will need pandan essence that can be bought online (Check here). If there are no pandan leaves or pandan essence available (especially those based outside the Philippines), then one will just have to leave it out and pretend the flavor is there.<br />
478. <br />
479. <b>Ingredients</b><br />
480. 7 Pandan leaves (skip this if you have Pandan flavoring or Pandan essence )<br />
481. 5 Buko (young coconut) grated<br />
482. Water from 5 Buko which is about 10 cups<br />
483. 2 bars of Green Gulaman<br />
484. 3 small cans of Nestle Cream<br />
485. 1 medium can of Condensed Milk<br />
486. 1 1/2 Cups Sugar (adjust to taste)<br />
487. <br />
488. <br />
489. Directions<br />
490. <br />
491. 1. Boil buko water with the 7 pandan leaves. Twist each pandan leaf so juice can easily be extracted. Simmer for 20 minutes.<br />
492. <br />
493. 2. When you smell the aromatic pandan , remove from fire. Discard leaves.<br />
494. <br />
495. 3. Check if the remaining coconut water is equal to 8 cups since 1 bar of gulaman is good for 4 cups of liquid.<br />
496. <br />
497. 4. Add gulaman to the remaining coconut water and stir well to dissolve the gulaman. Add sugar while mixing.<br />
498. <br />
499. Continue doing so for at least 5 minutes.<br />
500. <br />
501. 5. Strain the mixture and place in cooling tray so gulaman mixture can cool and harden. When cool, refrigerate.<br />
502. <br />
503. 6. Mix the cream, sugar and condensed milk with the grated buko. Set aside.<br />
504. <br />
505. 7. Get chilled gulaman from the refrigerator nd cut into 1 cm cubes.<br />
506. <br />
507. 8. Mix well with buko mixture. Chill in the refrigerator before serving.</content><link rel='replies' type='application/atom+xml' href='http://foodsonearth.blogspot.com/feeds/8871665218867290226/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://foodsonearth.blogspot.com/2011/04/buko-pandan-jelly.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/2021937627404329650/posts/default/8871665218867290226'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/2021937627404329650/posts/default/8871665218867290226'/><link rel='alternate' type='text/html' href='http://foodsonearth.blogspot.com/2011/04/buko-pandan-jelly.html' title='BUKO PANDAN JELLY'/><author><name>JOHN REY</name><uri>http://www.blogger.com/profile/10049420795566025042</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='24' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqzoZ1rSWZeifcDsW5ubsl3MTiUxKsWswkVipU5nRBSbOQABNtFKU-G3xgi1sqcYNPOM0Yb7quOd39FBKCFrOe-Cf07t4fNaZoUOTnb5jSVeJwKZeF0_sDXqq0AR3uOzU/s220/169012_103191559755682_100001945154081_27374_433520_n.jpg'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-2021937627404329650.post-5599285241214480695</id><published>2011-04-06T19:15:00.000-07:00</published><updated>2011-04-06T19:15:13.433-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="Baking Recipes"/><category scheme="http://www.blogger.com/atom/ns#" term="Cakes - Pastries AND Desserts"/><category scheme="http://www.blogger.com/atom/ns#" term="Deserts"/><category scheme="http://www.blogger.com/atom/ns#" term="PHILIPPINES"/><title type='text'>FOOD FOR THE GODS</title><content type='html'>&lt;a href=&quot;http://pinoyfoodblog.com/wp-content/uploads/2007/12/food_for_the_gods-007.jpg&quot; imageanchor=&quot;1&quot; style=&quot;clear: right; float: right; margin-bottom: 1em; margin-left: 1em;&quot;&gt;&lt;img border=&quot;0&quot; src=&quot;http://pinoyfoodblog.com/wp-content/uploads/2007/12/food_for_the_gods-007.jpg&quot; /&gt;&lt;/a&gt;It’s that time of the year when I plan the baked goodies that I plan to give as gifts to my friends. Food for the Gods is such a delightful recipe to bake during the holidays when one doesn’t have the time to bake Fruit Cake. It entails less preparation and baking time. It’s the perfect dessert to prepare beforehand. Baked with a delightful blend of dates and walnuts, molasses, tinge of brandy and cinnamon, the taste is reminiscent of fruit cake sans the fruit glaze. You should try it. It’s simple to bake. Your kitchen will also emit holiday aroma that gives you more reason to keep baking and baking.&lt;br /&gt;
508. <br />
509. <br />
510. <div style="font-family: Tahoma, Arial, sans-serif; font-size: 12px; margin-bottom: 16px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Here is my recipe to start you off baking a dessert fit even for gods.</div><div style="font-family: Tahoma, Arial, sans-serif; font-size: 12px; margin-bottom: 16px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span id="more-70" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></span></div><div style="font-family: Tahoma, Arial, sans-serif; font-size: 12px; margin-bottom: 16px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><b style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Ingredients</b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://pinoyfoodblog.com/wp-content/uploads/2007/12/food_for_the_gods-001.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="dates and walnuts" border="0" src="http://pinoyfoodblog.com/wp-content/uploads/2007/12/food_for_the_gods-001.jpg" /></a></div><div style="font-family: Tahoma, Arial, sans-serif; font-size: 12px; margin-bottom: 16px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">4 tablespoons Brandy<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1 cup dates, cut in strips<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1 cup walnuts, chopped<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1/3 cup butter<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />2 tablespoons molasses<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1/4 cup brown sugar<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />4 tablespoons Honey<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />2 eggs<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1 cup all-purpose flour<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1/2 teaspoon cinnamon<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1 teaspoon baking powder</div><div style="font-family: Tahoma, Arial, sans-serif; font-size: 12px; margin-bottom: 16px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><b style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Procedure</b></div><div style="font-family: Tahoma, Arial, sans-serif; font-size: 12px; margin-bottom: 16px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1. Preheat oven to 350 F</div><div style="font-family: Tahoma, Arial, sans-serif; font-size: 12px; margin-bottom: 16px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2. Grease square pan</div><div style="font-family: Tahoma, Arial, sans-serif; font-size: 12px; margin-bottom: 16px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">3. Combine dates. nuts, and 2 tablespoons brandy. Set aside.</div><span class="Apple-style-span" style="font-family: Tahoma, Arial, sans-serif; font-size: 12px;"><span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /><div style="margin-bottom: 16px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">(<i style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Dates and walnuts are blended with the 2 Tablespoons of brandy</i>)</div><div style="margin-bottom: 16px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">4. Cream butter until fluffy.</div><div style="margin-bottom: 16px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><a href="http://pinoyfoodblog.com/wp-content/uploads/2007/12/food_for_the_gods-003.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="food for the gods" border="0" src="http://pinoyfoodblog.com/wp-content/uploads/2007/12/food_for_the_gods-003.jpg" /></a>5. Add sugar, molasses, and honey gradually.</div><div style="margin-bottom: 16px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">6. Add eggs one at a time and continue beating.</div><div style="margin-bottom: 16px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">7. Blend in 2 tablespoons brandy. (Lauren wanted to add more brandy but it might make the batter too bitter.)</div><div style="margin-bottom: 16px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">8. Sift together flour, cinnamon and baking powder.</div><div style="margin-bottom: 16px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></div><div style="margin-bottom: 16px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">9 Add to creamed mixture.</div><div style="margin-bottom: 16px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">10. Fold in dates and nuts. Blend well.</div><div style="margin-bottom: 16px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">11. Bake for 20 to 25 minutes. (Bake only until a wooden toothpick inserted about one inch from side of pan comes out with a moist crumb. The center will often see, unbaked but it will be firm upon cooling.)</div><span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div style="margin-bottom: 16px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">(<i style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Freshly baked food for the gods</i>)</div><div style="margin-bottom: 16px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://pinoyfoodblog.com/wp-content/uploads/2007/12/food_for_the_gods-008.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="food for the gods" border="0" src="http://pinoyfoodblog.com/wp-content/uploads/2007/12/food_for_the_gods-008.jpg" /></a></div><a href="http://pinoyfoodblog.com/wp-content/uploads/2007/12/food_for_the_gods-004.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="food for the gods" border="0" src="http://pinoyfoodblog.com/wp-content/uploads/2007/12/food_for_the_gods-004.jpg" /></a>12. When cool, cut into bars<span class="Apple-style-span" style="letter-spacing: 1px; line-height: 21px;"></span><br />
511. <span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="letter-spacing: 1px; line-height: 21px;">13. Wrap in cellophane.</span><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span><br />
512. <div style="margin-bottom: 16px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><br />
513. &lt;/div&gt;&lt;span style=&quot;margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;&quot;&gt;&lt;br style=&quot;margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;&quot; /&gt;&lt;/span&gt;&lt;/span&gt;&lt;/span&gt;</content><link rel='replies' type='application/atom+xml' href='http://foodsonearth.blogspot.com/feeds/5599285241214480695/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://foodsonearth.blogspot.com/2011/04/food-for-gods.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/2021937627404329650/posts/default/5599285241214480695'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/2021937627404329650/posts/default/5599285241214480695'/><link rel='alternate' type='text/html' href='http://foodsonearth.blogspot.com/2011/04/food-for-gods.html' title='FOOD FOR THE GODS'/><author><name>JOHN REY</name><uri>http://www.blogger.com/profile/10049420795566025042</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='24' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqzoZ1rSWZeifcDsW5ubsl3MTiUxKsWswkVipU5nRBSbOQABNtFKU-G3xgi1sqcYNPOM0Yb7quOd39FBKCFrOe-Cf07t4fNaZoUOTnb5jSVeJwKZeF0_sDXqq0AR3uOzU/s220/169012_103191559755682_100001945154081_27374_433520_n.jpg'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-2021937627404329650.post-7477220394618410952</id><published>2011-04-06T19:05:00.000-07:00</published><updated>2011-04-06T19:17:04.679-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="Cakes - Pastries AND Desserts"/><category scheme="http://www.blogger.com/atom/ns#" term="Deserts"/><category scheme="http://www.blogger.com/atom/ns#" term="PHILIPPINES"/><title type='text'>ICE SCRAMBLE</title><content type='html'>&lt;a href=&quot;http://pinoyfoodblog.com/wp-content/uploads/2011/01/pinoy-ice-scramble.JPG&quot; imageanchor=&quot;1&quot; style=&quot;clear: right; float: right; margin-bottom: 1em; margin-left: 1em;&quot;&gt;&lt;img alt=&quot;pinoy-ice-scramble&quot; border=&quot;0&quot; src=&quot;http://pinoyfoodblog.com/wp-content/uploads/2011/01/pinoy-ice-scramble.JPG&quot; /&gt;&lt;/a&gt;Time was it was safe to buy Ice Scramble from vendors. Those were the days when water was much cleaner, without risk of Hepatitis A infection. These days, once can easily buy Ice Scramble at the Philippine malls but for those who reminisce this good ole street food treat, you can prepare one at home. One just needs to know the classic Ice Scramble base, and choose your favorite topping.&lt;br /&gt;
514. <br />
515. <br />
516. <b>Classic Ice Scramble base:</b><br />
517. 1 cup Evaporated milk<br />
518. 1 tablespoon sugar<br />
519. 1/2 teaspoon banana flavoring (adjust to desired taste)<br />
520. few drops of red liquid coloring to get the right shade of pink color<br />
521. <br />
522. 3 cups crushed ice<br />
523. <br />
524. <b>toppings:</b><br />
525. 2 Tablespoons milk powder<br />
526. Chocolate syrup<br />
527. 2 tablespoons rice krispies (optional)<br />
528. <br />
529. Mix the ingredients of the base and add on to crushed ice. The actual proportion of ice to the ice scramble base might vary so adjust as desired. Mix well and keep in an insulated container. Fill a cup with the mixed crushed ice base. Add milk powder and chocolate syrup and top with rice crispies or any desired topping.<br />
530. <br />
531. There you go. Such a refreshing treat during warm weather. I think this is our very own version of the smoothie, our Pinoy Smoothie.<br />
532. <br />
533. I saw another site that has an Ice Scramble recipe but it veers away from the old-school Iskrambol but you might also want to try it out<br />
534. <br />
535. C<b>HOCO ICE SCRAMBLE<br />
536. Ingredients:</b><br />
537. <br />
538. 1 cup Alaska Evaporada<br />
539. 1/2 cup instant chocolate powder<br />
540. 3 tablespoons sugar<br />
541. 1 cup water<br />
542. 1 pc banana, chopped (optional)<br />
543. 3 cups crushed ice<br />
544. <br />
545. <b>Procedure:</b><br />
546. <br />
547. Place all ingredients in a blender and process until smooth.<br />
548. <br />
549. Place in serving glasses and top with a swirl of Alaska Condensada if desired</content><link rel='replies' type='application/atom+xml' href='http://foodsonearth.blogspot.com/feeds/7477220394618410952/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://foodsonearth.blogspot.com/2011/04/ice-scramble.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/2021937627404329650/posts/default/7477220394618410952'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/2021937627404329650/posts/default/7477220394618410952'/><link rel='alternate' type='text/html' href='http://foodsonearth.blogspot.com/2011/04/ice-scramble.html' title='ICE SCRAMBLE'/><author><name>JOHN REY</name><uri>http://www.blogger.com/profile/10049420795566025042</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='24' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqzoZ1rSWZeifcDsW5ubsl3MTiUxKsWswkVipU5nRBSbOQABNtFKU-G3xgi1sqcYNPOM0Yb7quOd39FBKCFrOe-Cf07t4fNaZoUOTnb5jSVeJwKZeF0_sDXqq0AR3uOzU/s220/169012_103191559755682_100001945154081_27374_433520_n.jpg'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-2021937627404329650.post-1803792151091617335</id><published>2011-04-05T18:04:00.000-07:00</published><updated>2011-04-05T18:04:28.824-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="PHILIPPINES"/><category scheme="http://www.blogger.com/atom/ns#" term="SEAFOOD"/><title type='text'>RELLENONG BANGUS (STUFFED MILKFISH)P</title><content type='html'>&lt;div style=&quot;text-align: center;&quot;&gt;&lt;img alt=&quot;Rellenong Bangus&quot; height=&quot;345&quot; src=&quot;http://photos.the-protagonist.net/albums/pinoy-food/bangus_relleno.jpg&quot; width=&quot;400&quot; /&gt;&lt;/div&gt;&lt;div style=&quot;text-align: center;&quot;&gt;&lt;span class=&quot;Apple-style-span&quot; style=&quot;font-family: Tahoma, Arial, sans-serif; font-size: 12px;&quot;&gt;&lt;/span&gt;&lt;/div&gt;&lt;div style=&quot;margin-bottom: 16px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;&quot;&gt;Dagupan City once promoted 100 ways to cook Bangus but for me the best Bangus dish is still&amp;nbsp;&lt;i style=&quot;margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;&quot;&gt;Rellenong Bangus&lt;/i&gt;&amp;nbsp;(or&lt;i style=&quot;margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;&quot;&gt;&amp;nbsp;Relyenong Bangus&lt;/i&gt;)&amp;gt; Here’s the recipe I use.&lt;/div&gt;&lt;div style=&quot;margin-bottom: 16px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;&quot;&gt;&lt;span id=&quot;more-118&quot; style=&quot;margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;&quot;&gt;&lt;/span&gt;&lt;/div&gt;&lt;div style=&quot;margin-bottom: 16px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;&quot;&gt;&lt;b style=&quot;margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;&quot;&gt;Ingredients&lt;/b&gt;&lt;/div&gt;&lt;div style=&quot;margin-bottom: 16px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;&quot;&gt;I medium sized Bangus (more or less 800 gramns)&lt;br style=&quot;margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;&quot; /&gt;1 Tablespoon soy sauce&lt;br style=&quot;margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;&quot; /&gt;3 teaspoons Calamansi juice&lt;br style=&quot;margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;&quot; /&gt;1/8 teaspoon Pepper&lt;br style=&quot;margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;&quot; /&gt;Dash of Salt&lt;br style=&quot;margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;&quot; /&gt;1/4 cup water&lt;br style=&quot;margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;&quot; /&gt;2 Tablespoons cooking oil&lt;br style=&quot;margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;&quot; /&gt;2 cloves, crushed gralic&lt;br style=&quot;margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;&quot; /&gt;1 onion, finely chopped&lt;br style=&quot;margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;&quot; /&gt;1/4 cup tomatoes, finely chopped&lt;br style=&quot;margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;&quot; /&gt;1 teaspoon salt&lt;br style=&quot;margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;&quot; /&gt;18 teaspoon pepper&lt;br style=&quot;margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;&quot; /&gt;1 Tablespoon Butter&lt;br style=&quot;margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;&quot; /&gt;1/3 cup chopped raisins&lt;br style=&quot;margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;&quot; /&gt;1/3 cup peas, drained&lt;br style=&quot;margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;&quot; /&gt;1/4 cup carrots, diced finely&lt;br style=&quot;margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;&quot; /&gt;1 eggs, beaten&lt;br style=&quot;margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;&quot; /&gt;1/ cup flour 1/2 cup cooking oil&lt;/div&gt;&lt;div style=&quot;margin-bottom: 16px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;&quot;&gt;&lt;b style=&quot;margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;&quot;&gt;Procedure&lt;/b&gt;&lt;/div&gt;&lt;div style=&quot;margin-bottom: 16px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;&quot;&gt;1. Clean Fish. Pound to soften.&lt;br style=&quot;margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;&quot; /&gt;2. Slit back to open and remove backbone. Scrape meat with a spoon. Keep skin 1 piece.&lt;br style=&quot;margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;&quot; /&gt;3. Soak skin with calamansi juice, soy sauce and pepper. Set aside.&lt;br style=&quot;margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;&quot; /&gt;4. Boil bangus meat with ppinch of salt and 1/4 cup water, into color changes. Set Aside. Drain and remove bones.&lt;br style=&quot;margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;&quot; /&gt;5. Saute garlic, tomatoes and onions in hot oil. Add bangus meat and season. Cook 5 minutes. Remove from fire.&lt;br style=&quot;margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;&quot; /&gt;6. Add in butter, peas, raisins, carrots and eggs. Mix thoroughly/&lt;br style=&quot;margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;&quot; /&gt;7. Stuff bangus skin with the mixture and sew opening.&lt;br style=&quot;margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;&quot; /&gt;8. Dredge in four and fry or bake until brown.&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://foodsonearth.blogspot.com/feeds/1803792151091617335/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://foodsonearth.blogspot.com/2011/04/rellenong-bangus-stuffed-milkfishp.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/2021937627404329650/posts/default/1803792151091617335'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/2021937627404329650/posts/default/1803792151091617335'/><link rel='alternate' type='text/html' href='http://foodsonearth.blogspot.com/2011/04/rellenong-bangus-stuffed-milkfishp.html' title='RELLENONG BANGUS (STUFFED MILKFISH)P'/><author><name>JOHN REY</name><uri>http://www.blogger.com/profile/10049420795566025042</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='24' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqzoZ1rSWZeifcDsW5ubsl3MTiUxKsWswkVipU5nRBSbOQABNtFKU-G3xgi1sqcYNPOM0Yb7quOd39FBKCFrOe-Cf07t4fNaZoUOTnb5jSVeJwKZeF0_sDXqq0AR3uOzU/s220/169012_103191559755682_100001945154081_27374_433520_n.jpg'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-2021937627404329650.post-7583010374563240346</id><published>2011-04-05T17:59:00.000-07:00</published><updated>2011-04-05T17:59:14.228-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="SEAFOOD"/><title type='text'>CRAB OMELET OR TORTANG ALIMASAG</title><content type='html'>&lt;a href=&quot;http://pinoyfoodblog.com/wp-content/uploads/2009/07/crab-omelet.jpg&quot; imageanchor=&quot;1&quot; style=&quot;clear: right; float: right; margin-bottom: 1em; margin-left: 1em;&quot;&gt;&lt;img alt=&quot;crab-omelet&quot; border=&quot;0&quot; src=&quot;http://pinoyfoodblog.com/wp-content/uploads/2009/07/crab-omelet.jpg&quot; /&gt;&lt;/a&gt; Crab Omelet is one my favorite omelet dish. With crab meat available in the groceries, it’s easier to prepare now. My mom used to prepare this by boiling the crabs and flaking the crab meat. The top shell is saved for filling in the crab meat. Anyway, this recipe is just plain crab omelet or tortang alimasag. A very simple dish.&lt;br /&gt;
550. <br />
551. <b>Ingredients</b><br />
552. 1 cup flaked crab meat (you can buy this at the frozen section of the grocery)<br />
553. 1 tablespoon soy sauce<br />
554. 1 tablespoon constarch<br />
555. 1/4 teaspoon ground black pepper<br />
556. 1/2 teaspoon refined salt<br />
557. 2 tablespoons oil<br />
558. 1/4 cup shredded onions<br />
559. 6 cloves garlic, crushed<br />
560. 2 peeled potatoes, finely diced<br />
561. 1/4 cup shredded celery<br />
562. 5 eggs<br />
563. <br />
564. <b>Directions</b><br />
565. 1. Beat eggs slightly and season with salt and pepper.<br />
566. 2. Beat all ingredients together. Set aside.<br />
567. 4. Heat wok then add oil.<br />
568. 5. Fry potatoes and set aside.<br />
569. 6. Saute garlic until brown then add vegetables, then add crab meat, salt, soy sauce, pepper and cornstarch. Set Aside to cool.<br />
570. 8. Heat non-stock frying pan in preparation for the omelet.<br />
571. 9. Pour in beaten eggs and cook. You will know the egg has cooked enough to proceed when the egg whites have actually turned white, the bottom is set and the top is a bit creamy.<br />
572. 10. When the crispy transparent egg edges start to pull away from the pan, this is the time to add the crab mixture.<br />
573. 11. Put your crab mixture in the omelet on one side only, in a half moon shape so it is easy to fold. Leave a little space around the omelet so the crab mixture won’t spill out of the sides.<br />
574. 12. Then fold the omelet in half. Use your spatula to left the omelet gently out of your pan and let it slide to a plate.</content><link rel='replies' type='application/atom+xml' href='http://foodsonearth.blogspot.com/feeds/7583010374563240346/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://foodsonearth.blogspot.com/2011/04/crab-omelet-or-tortang-alimasag.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/2021937627404329650/posts/default/7583010374563240346'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/2021937627404329650/posts/default/7583010374563240346'/><link rel='alternate' type='text/html' href='http://foodsonearth.blogspot.com/2011/04/crab-omelet-or-tortang-alimasag.html' title='CRAB OMELET OR TORTANG ALIMASAG'/><author><name>JOHN REY</name><uri>http://www.blogger.com/profile/10049420795566025042</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='24' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqzoZ1rSWZeifcDsW5ubsl3MTiUxKsWswkVipU5nRBSbOQABNtFKU-G3xgi1sqcYNPOM0Yb7quOd39FBKCFrOe-Cf07t4fNaZoUOTnb5jSVeJwKZeF0_sDXqq0AR3uOzU/s220/169012_103191559755682_100001945154081_27374_433520_n.jpg'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-2021937627404329650.post-1472071335533640910</id><published>2011-04-05T17:55:00.000-07:00</published><updated>2011-04-05T17:55:31.519-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="SEAFOOD"/><title type='text'>BAKED MALIPUTO FISH</title><content type='html'>How many of you have eaten the Maliputo fish? I thought I knew all the fish species in the country since I grew up in Cebu, where most of our dishes were seafood. The other night, my husband brought over Maliputo, since he came from Batangas. His staff gave him one whole fish.&lt;div&gt;&lt;br /&gt;
575. </div><div><a href="http://pinoyfoodblog.com/wp-content/uploads/2010/09/maliputo-yellowfin-jack2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="maliputo-yellowfin-jack2" border="0" src="http://pinoyfoodblog.com/wp-content/uploads/2010/09/maliputo-yellowfin-jack2.jpg" /></a><br />
576. My husband baked the Maliputo without adding salt , pepper , herbs and other spices. He just added chopped onions and tomatoes inside the fish. The taste is divine. It had a slight salty and sweet taste. I asked my husband “are you sure this is a fresh water fish and you didn’t place salt?” My husband said that Maliputo is a fresh water fish found only in Taal Lake.</div><div><br />
577. </div><br />
578. I knew I was missing something. My husband showed me his book, “The Mysteries of Taal” by Thomas Hardgrove written in 1991.<br />
579. <br />
580. In the book , it talks about Lake Taal’s fish including Maliputo.<br />
581. <br />
582. ….include the yellowfin jack, a “freshwater species of mackerel, locally called maliputo. One of maliputo’s scientific name is Carnax Ignobilis.<br />
583. <br />
584. The maliputpo migrate from the lake via the Pansipit Rover to spawn, or lay eggs in the sea, then return to Taal. I have seen Maliputo almost 1 m long at restaurants along the Pansipit River.<br />
585. <br />
586. Gourmets and Manila restaurants pay a high price for the tasty maliputo (US $10.00 per kilogram in early 1989).<br />
587. <br />
588. Pauly does not consider maliputo a mackerel. “True mackerel belong like tina to the Scombridae family, ” he wrote. “They do not occur in fresh or even brackish, water…Maliputo corresponds to a fish of the family Carangidae, i.e. a horse mackerel, (not a a mackerel) , or jack, or cavalla or pampano.<br />
589. <br />
590. The marine biologist thinks the early Spaniards confused carangids such as maliputo with tuna.:<br />
591. <br />
592. So there goes the answer to my question on the salty taste of the Maliputo<br />
593. <br />
594. Maliputo is comparable in taste and texture to other white-fleshed marine fish like lapu-lapu, pompano and maya-maya. This is usually served in high-brow restaurants and hotels steamed-cook and garnished with various herbs and spices. Caught alive, caranx are much sought after by the Japanese and Chinese restaurants here and abroad, making it another export winner for the country.<div><div style="font-family: Tahoma, Arial, sans-serif; font-size: 12px; margin-bottom: 16px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;"><img alt="maliputo-yellowfin-jack1" class="alignnone size-full wp-image-1387" height="375" src="http://pinoyfoodblog.com/wp-content/uploads/2010/09/maliputo-yellowfin-jack1.jpg" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="maliputo-yellowfin-jack1" width="500" /></div>A major scientific breakthrough in aquaculture has been achieved here in the National Fisheries Biological Center (NFBC), a research and extension facility of the Department of Agriculture – Bureau of Fisheries and Aquatic Resources. They were able to develop a method of inducing natural spawning in the matured fish which are very difficult to handle owing to its sensitive nature. The lack of scales in the fish makes it very sensitive to hormonal injection and the slightest removal from the water may also cause sudden death.<br />
595. <br />
596. Perhaps in the near future, we will be able to have plentiful supply of this tasty fish. The price of Maliputo is pegged at 500 pesos a kilo. Such a rare fish to have on our table. Be careful. Some people sell fake maliputo. The Talakitok is similar to the Maliputo except they are caught in marine waters.<br />
597. <span class="Apple-style-span" style="font-family: Tahoma, Arial, sans-serif; font-size: 12px;"><span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><br />
598. &lt;/span&gt;&lt;/span&gt;&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://foodsonearth.blogspot.com/feeds/1472071335533640910/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://foodsonearth.blogspot.com/2011/04/baked-maliputo-fish.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/2021937627404329650/posts/default/1472071335533640910'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/2021937627404329650/posts/default/1472071335533640910'/><link rel='alternate' type='text/html' href='http://foodsonearth.blogspot.com/2011/04/baked-maliputo-fish.html' title='BAKED MALIPUTO FISH'/><author><name>JOHN REY</name><uri>http://www.blogger.com/profile/10049420795566025042</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='24' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqzoZ1rSWZeifcDsW5ubsl3MTiUxKsWswkVipU5nRBSbOQABNtFKU-G3xgi1sqcYNPOM0Yb7quOd39FBKCFrOe-Cf07t4fNaZoUOTnb5jSVeJwKZeF0_sDXqq0AR3uOzU/s220/169012_103191559755682_100001945154081_27374_433520_n.jpg'/></author><thr:total>0</thr:total></entry></feed>

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