General Food Topics Articles
Mommies are always busy preparing baon or pack meals of their kids for school. Always waking up early to prepare and do it really fast. Here are some baon ideas for mommies.
First of all, Finger foods that is easy to eat for recess or even lunch of our kids such as fish sticks (that is somehow will taste like chicken) with ingredients like salt and pepper to taste, dip in beaten eggs, flour and bread crumbs that is fried. Not just fish; it can also be chicken or tempura that has a high chance of no leftovers.
Since fast foods are going with the kids’ appetite, we can prepare homemade version of fast foods such as chicken nuggets and potato made fries as well as hamburgers, ham and cheese rolls and sliders. To further enhance the appearance of sandwiches, we can cut them into different sizes and shapes (stars, circles, triangles and rectangle) using cookie cutters.
For children who are pasta lovers, we should prepare spaghetti using easy to cook/prepare sauces and experiment with carbonara or pesto. Pizza is also an option for mommies to prepare, but instead of pizza dough that takes a lot of time to prepare, why not use pandesal or wheat breads (leftovers) as crust and add veggies and spaghetti sauce. Spaghetti and pizza really goes side by side, while carbonara can be prepared with mac and cheese since both use béchamel white sauce.
While for mommies who are really into cooking, quesadillas and tacos can be an alternative baon pack for their youngsters. Experiment more while using wraps and rolls (four tortillas is an option). With these, they could make smallest cut of veggies so children will be able to eat it with ease.
Lastly, we can create effective lunch baon so they can be very much energized like rice molds, bite meats in a stick, along with hotdogs and mallows in a kebab style to make it colorful and fun to eat.
Though the summer is almost done, we could still feel the heat it brought for the months of April and May so I think it is still not too late to prepare ice cream desserts recipes for the kids and the family. These are some Ice cream recipes to make eating more fun and enjoyable for the kids and even adults.
First is cookies and cream style ice cream where you need is Oreo cookies (crushed), melted butter, vanilla ice cream, hot fudge (or melted chocolate bars/chips) and whipped cream. The preparation is so easy that you only need to combine the crushed cookies and butter in a bowl; press it in a rectangular pan then spread the vanilla ice cream based on the desire amount and chilled until it freezes. Then put the hot fudge on top and put some crushed cookies and put it back into the freezer. Serve it after dinner (meal).
Second is coffee frost recipe where we only need hot fudge, chocolate crumbs, coffee flavored ice cream, brewed coffee, milk, whipped cream, marshmallow cream, chocolate chips and candy sprinkles. You need to spread the ice cream on the chocolate crumbs (along pudding if desired). Mix the brewed coffee and milk until it is spoon and set as crust. Prepare another bowl to mix the whipped cream along with the marshmallow cream and spread it on the crust. Sprinkle all the candies prefer and freeze.
Third is sundae ice cream where you need chocolate chips, evaporated milk, wafers (chocolate, vanilla or strawberry), and melted butter, vanilla ice cream and a pinch of salt. In a medium heat, melt the chocolate chips along with milk as well as the salt, mix until thick then set aside. Then mix the crumbs with the butter and press it in a pan and chill. Put the chocolate mix on the crumbs and freeze it again. Pour the chocolate and ice cream on top. Sprinkle with candies or chocolate.
So instead of just sitting around and feeling the hotness of summer, why not chill with different ice cream recipes that would eventually enjoyable to you.
When people say they want DIET or reduce the amount of food being consumed to maintain ideal body weight and mass index, then they could immediately seek the root crops which are considered as tribal food diet that is usually found in the backyard or even in the old market. These root crops examples are kamote, banana (saging) and corn (mais) that are mostly organic which means it is very healthy and rich in nutrients that is cooked through boiling only so it will not be mixed with unhealthy components like oil or preservatives.
So to make a distinction among the different tribal dishes available and how it represents the history among Filipino people, here are some information about them. Initially, we will start with the province of our dear president which is Davao. L’lulot dishes that are found in Davao Oriental are technically local cuisines among tribe of Mandaya. These are usually composed of meat (pork, chicken or shrimp) that is cooked in a bamboo along with coconut milk with a mix of ginger, onions and garlic (can add lemon grass or salay that is common ingredients). Mudfish (locally known as hito) can also be an option in preparing L’lulot.
Mandaya delicacy such as Yombol’l that is very delicious with rice being wrapped in banana leaves that is somewhat similar to suman among Luzon people. Also, Amik can do the trick to lessen the satiated feeling since it is made up of powdered rice and coconut milk, sugar (glucose) which is poured in coconut shell to make a holes and mold them when fried.
While Lyurot is found among local tribe of Mansake in Campostella Valley that is cooked also in bamboo chambers with coconut milk and a lot of chilies (green and red) and egg plant. Since it is very spicy, it was also called as Mansake or Mansaka warrior’s food. Brave people will enjoy the taste, the spiciness and umami taste it brings. Addition to this, Panyalam is a local delicacy they are very proud of. It is made up of sugar, crushed or powdered rice and coconut mill that is cooked deep fry.
These are only of a few tribal dishes which is very delicious and could be recommended for different native cuisine restaurant or exotic food in the country.
Many people love to drink their coffee especially in the morning where they find it most appealing. But less awareness from coffee lovers that it can be included in Caterer’s food recipes. Including the coffee bean in the food will make it more different and can be considered as exotic food already. The bitter taste of coffee ground or bean and its acidity is the best taste that complements those sweet, nutty and bold ingredients of common food or desserts of typical Filipino dishes.
Here we will enumerate some food that could be dashed with coffee taste and flavorings to make our eating more exciting and delicious. The most common recipe to be considered is cakes and desserts such as banana flavored baked cakes and bread because the sweetness of banana will complement with the bittersweet taste of coffee espresso or even brewed coffee. Addition this, main course is also an option such as steak, grilled and barbecue recipes. You just need to add a sprinkle of ground coffee or combine it with honey and sugar (glucose) to be rubbed on the meat and that will make the trick.
Rice can also be an option in food recipe and just by frying the rice and include brewed coffee then its rice flavored rice that is good for the health. We can now even try the soup recipe by using toasted bread that can be break into pieces (bite sized) and mixed with coffee with half-half sugar. Sprinkle with cinnamon, powdered sugar and other chocolate bits.
A main course I already tried is to make a “morcon de kape Batangas” where we included in the sauce of the dish a brewed coffee and used it in plating the food. The sauce makes a combination of bitter smell that makes it more appealing. It was combined with coke to deal with the bitter taste that the brewed coffee produces. Addition to this, instead of chorizo, we used longanisa since it has sweet taste along with pickles, eggs and cheese. It really is tasty and very appealing especially to those who never tasted the dish.
Coffee is really good in pairing with different food, but its more delicious if it is really included in the recipe of the cuisines.
Chili has been part of the culture and food diet among Filipinos nowadays. Everyone would always find a way to include chili in any recipe they make including the local cuisines as well as delicacies. Yes you hear it right, even delicacies that is supposed to be literally sweet is combined with spicy flavor to make a new trend of the supposed-sweet products. Street foods, appetizers and ‘pulutan’ (food that goes along with beer or alcoholic beverages) will never taste good unless there is spicy taste in it.
Crispy Sisig is the most famous cuisine that has chili in it to make it so hot and spicy when consumed. This food served in sizzling platter tend to be mouth watering and can be still enhanced through toppings such as egg and green veggies or corn. Of course, Chili con carne will always be all time favorite which was inherited from Spanish ancestors is a beef stew that is topped with veggies such as tomatoes and beans which has exact spicy taste from the chilies or chili powder and is good main course during meal.
Spicy fried rice is also common as breakfast meal that is so easy and very simple rice dish. Different regions has its own recipes of spicy recipes such as pinangat, laing, bicol express and kinunot from Bicol, kinilaw na tuna from General Santos City, spicy dinuguan from Cebu, insarabasab from Ilocos, and spicy sisig from Pampanga. These are the pride of Filipinos, but aside from cravings, chili is a very good source of Vitamin A and can be very helpful among women who are near in giving birth.
Even street foods are becoming dependent to chili to make it more tasty and appealing to the consumers. Spicy chicken feet (also known as adidas), quail eggs (kwek-kwek), pork barbeque, fish balls and sometime even banana cue tend to have spicy flavor now. The new trend in street food is the chili itself where it is commonly known as dynamite lumpia where the chili is the main ingredients and stuffed with pork, or chicken (any meat) along with cheese wrapped in a lumpia wrapper and fried.
So now that chili has been part of most recipes in the market, maybe it is time to place chili plant in the garden.
We usually heard the word ‘comfort food” which is sometimes associated among people who are stressed with their work and every day activities. These foods are those making people nostalgic and sentimental that makes them relax and as means of their security. So now that the summer is at its end, and the rainy season is coming Filipino people are turning to their comfort food. Rain and cold atmosphere tend to bring sentimental effects to people associated with sadness, being alone or being emotional. So as means of their coping, food can sometimes help them overcome the feeling.
Rainy season tend to make people sleep and eat, and foods that is appealing right now are those craves for hot and filling food that makes people comfortable of the gloomy weather.
As culture depicts, Filipinos love “champorado´ due to its sweetness and saucy with rice porridge and chocolate as main ingredients of the dish along with cocoa powder or native tablea (cocoa blocks) which is so popular during breakfast or even merienda.
Second is the Spanish influenced food named arroz caldo that has the meaning of rice broth that makes the stomach wardm. Since it is very filing and has enough broth, those who are not feeling well can easily digest the food. It use chicken as its meat or sometime boiled egg are also included. While Goto is anoher rice broth were instead of using chicken and egg, the soup uses beef, trife and the internal organs as its meat.
Third comfort food among Filipinos is bulalo which is made up of beef shanks and marrow found inside its bone. It is very flavorful food and too tasty that people get to enjoy its umami taste and rich dish. But people must be careful of consuming it because of high cholesterol content.
The creamy soup which is most favorite of kids is sopas which is usually used as typical food during sickness. It is made of elbow macaroni which is brought to boiled, along with vegetables, milk, chicken broth, and hotdog and chicken bits.
And lastly, being known for the sour taste (coming from tamarind) it has along with the saltiness and saline flavor which makes people love the exact combination of these tastes is what famously known as sinigang. It can be prepared based on different belief and culture of each region in the Philippines it can be cooked using chicken, pork, fish or shrimp, along with some leafy vegetables to add to its very delicious taste
Food is very sensitive and hard to maintain due to the extent of its exposure to bacteria and heat that could affect its acidity and safety to consume. So for the last hundreds of years, many navigators and travelers tend to find herbs and spices to be used to prolong the lifespan and maintain the freshness of food and they started to call it preservatives.
Preservatives are those materials which can be used to prolong its freshness and lessen the risk of early deterioration or being rotten, maintain the natural taste and good presentation of the food. However, there are artificial substance used as preservatives which is synthetic and used for foods that is processed and packaged found in markets and grocery stores. But most of the times, it had health effect that could harm us if we consumed too much of it.
Now we would like to inform the readers of good source for natural preservatives for food that is harmless and may even contribute to good nutrients found in your food you planned to preserve.
The first and usually used preservative is of course – SALT – which was used since the beginning of time when people learn to eat cooked foods. This is usually used for meat and fishes to make the microbes or bacteria be dehydrated (osmosis) and reduce the emergence of other bacteria which makes the food became fresh for longer period of time.
Second is LEMON juice which has rich source of Vitamins C (or sometimes referred to as ascorbic acid) which provide antioxidant the reduce the risk for spoilage of food. Lemon juice is good in pH balance to avoid acidity and too much alkaline to be produced in the food.
Third is VINEGAR which came from water and sugar after being fermented and produces sour taste which is caused by acetic acid. The acetic acid is responsible for killing the bacteria found at the surface of the food and make it fresher for longer time.
Fourth in the line is the ROSEMARY Extract from the leaves which is very helpful in producing antioxidant (carnosic and rosmaranic acid or the 24 antioxidant component) that shields the food from decaying.
Lastly, the most popular natural preservatives is – SUGAR– which draw out water from the food to reduce the risk of forming bacteria and it also has the ability of killing other microorganism.
Summer introduces people to go outside and be with the environment. So if we want to go to park and have a picnic or dinner, we have no problem and the preparation was easy. However, if we choose to go on a picnic and date in a beach then that is a new preparation. Factors are needed to be identified before we tend to prepare our food in a picnic basket.
First factor is the sand where we need many precautions and must plan ahead before we prepare our food. But even though we make many planning strategies, the sand will always ruin our preparations. The presence of sand can cause for a lot of food waste when we accidentally dropped our food or kicked the sand inside the picnic basket. Addition to this is the wind because the beach tends to be always breezy and humid. This means that the air and the salty sand will mixed and swirl around us and our food especially when the prepared food are oily or greasy.
Here is the list of possible food and things that could be brought in a beach picnic area.
- Fried foods such as chicken, lumpiang shanghai, pork meat, French fries, hash brown and lechon kawali
- Merienda food such as popcorn, butong pakwan (watermelon seed), and buto ng kalabasa (roasted squash seed)
- Sandwiches like hamburger, ham and cheese sandwich and hotdog sandwich
- Wraps such as lettuce wrap, cheese and salami or tacos
- Whole fruits and tropical fruit
- Pasta salads and pizzas
- For those who would like to go for rice then it is most advisable to eat fried rice or java rice because it stays longer even it is too hot in beaches.
- Cookies, chips, crackers and nuts
- All of these gets along with fruit juices (carbonated drinks is not advisable especially for kids)
So these suggestions are the inspiring food that could be brought and prepared for our summer beach activities. We must enjoy the ambiance of beaches as well as the food to have an awesome summer vacation this year. Enjoy!
Whenever we ate in a dining restaurant or attend events which is serviced by catering services, we often see additional food beside the cuisine that somewhat add to the appearance of the food. Our senses are trying to evaluate the food’s quality through appearance, smell, taste and texture.
But what got our attention is the presentation of food which is usually accompanied by delicious and nutritious garnishes. The garnishes are additional food being designed and cut based on the artistic presentation of a cuisine done by restaurant staff or catering service crews.
There are several types of garnishes that could make the presentation of dishes superb. Twists or twisting is applicable to citrus fruits such as lemon or orange (available in the Philippines) or sometimes cucumber. It is accompaniment of fish platters, fish and drinks. This is prepared through slicing the fruit so thinly and cut from the center until the end of the fruit while twisting the half going to the right and the other half to the left.
Another way of garnishing is the curls that is done with celery and onions (spring onions or shallots) that is combined with salads, platters and sandwiches. The garnished are cut lengthwise and placed in iced water to curl the tip of the celery or spring onions. Wedge is applicable to lemons and tomatoes that is used for fish and salads. the preparation of wedges is to cut the food into quarters and cut under the skin and fold it to make butterfly shapes.
Fans are common with avocadoes, strawberries and radishes in salads, desserts, and meat and cheese platters. It is presented in a series of lengthwise cuts into three quarters and spread it from left to right.
Roses is for radishes or tomatoes that is combined with platters, salad and sandwiches which is done through cutting of base and four cuts at the bottom; continuing the cutting up to the top with rows of overlapping cuts until you make a rose-like garnish.
While turning garnishes is done with mushrooms that are usually combined with salads and soups. This is to make a design for the ingredients. You must trim the strip off level with cap then carve a curve starting at the center and cut the flesh away; doing it several times in circle.
The scoring is done for cucumbers that are combined with salad or sandwiches; it is through running of channel knife along the length of the cucumber and slicing it thinly that will make a patterned edge.
Lastly are the crouton that is basically done with bread that is common for soup and salads. The bread is cut in cube-like parts and fried until golden brown. These garnishes will surely help us to make the platter or dishes look presentable and enhance the fondness of the clients and guests while eating.
The most labored work for cooking is the preparation and cutting procedures for vegetables and fruits. It must compliment the kind of cuisine, the cut of main ingredients and the extent of cooking process. But before we begin to identify the different techniques, we should make sure that the knife we are about to use will be sharp enough to cut the food.
Using a cutting board is more effective and clean, thus, we could use a damp cloth under the board to reduce the risk for slipping. Hold the knife tightly and comfortably to make sure that you will be able to cut the food depending on the needed cutting shape and size.
There are two categories for cutting method these are the precision cutting and the rough cutting. Both methods can affect the appeal of the food, the taste and the presentation when it is serve to the guests.
The precision method of cutting is a uniform way of slicing the ingredients such as julienne, brunoise, paysanne, macedoine and jardinière. Julienne is the famous way of slicing since it is very easy and simple. All you need to do is cut the ingredients into long and thin sticks that could look like a match.
While jardinière has the same process of julienne but shorter and thinner. Both are usual done to vegetables and used for garnishing with more or less 3 mm in thickness.
Brunoise and paysanne method starts with julienne style of slicing and place several cut vegetables and cut diagonally to make cube shaped ingredients. However, paysanne can make different shapes like square, round, triangle and cube, also used for vergetables.
Lastly, macedoine is used for fruits such as apple where you will wash, peel and core it and cut into 8 mm slices three times until you reached the desired cube-like shaped and used for fruit salads. Dicing is simplest technique (e.g. brunoise or macedoine) for cube shaped cutting of ingredients.
The rough cutting method includes the different coarse cutting of food used for the flavoring of food and not for service. Mirepoix is where you need to include equal number of ingredients such as carrots, celery and onions that is used for stocks and sauces or as bed for roasting meat. So that’s it, these are appealing way to cut the food for flavoring or for plate garnishing.
Menu planning and proposing foods for customers who would want you to cater a large quantity of guests and clients is hard especially when you want it to be healthy and have cuisines will less allergic causing ingredients. So this will tackles some allergic causing ingredients and food that we must avoid to use or propose to our guest clients to maintain the quality of products and services provided by catering business.
Hundreds of ingredients were identified to be the cause of allergy reaction to people such as cereal and grains which is common among toddlers and children due to the gluten hypersensitivity. Furthermore, milk can also harm them since it is common to them and there is lot of symptoms will be seen when a child’s body react to the allergens. So if ever you are to cater a children’s party, then avoid cuisines with these kinds of ingredients.
Next is the legumes (including peanuts) such as peas and beans which could cause a fatal reaction to a person. It has multiple allergens that even consuming small quantity such as left over in utensils and crockeries will lead to severe reactions, so good sanitation must be observed. Nuts and seeds which also affect the body’s reaction such as hazelnuts that is not a common ingredient in Filipino cuisines is avoided.
Most common allergy causing food are the seafood specifically shellfish which is known as crustaceans. These also include shrimp and lobsters, while mollusk is oysters and snails. Fish is also a delicate food to offer and like the crustaceans and mollusk, the allergen pathogens are usually found in their protein flesh.
Doneness of these foods cannot affect or the heat will not eliminate all pathogens that have reaction to people. So histamines must be prepared prior to the event to be medically ready for allergic reactions to the guests.
The mildest allergen reaction case is relative to fruits and vegetables due to the sugar content of these ingredients. Though, they still have allergic pathogens, the sugars became natural anti-histamine component and lessen the risk for the consumers to have an allergic reaction.
Furthermore, the process of cooking also kills the pollen allergens so it becomes safe for eating. Minimal reaction claims to be itchiness of the mouth or hand, swelling of skin, redness and reaction inside the mouth. So all we have to do is to avoid large content of these ingredients to our cuisine, or we could make alterations with the ingredients, and still prepare a first aid kit and medicines for emergency purposes.
Filipinos are also known for their being good in cooking, especially the frying procedure where we use excess fats of pork or oil in cooking. Even when we like to cooked vegetables and saucy foods, we apply the shallow frying or ginisa. This procedure of frying is basically cooking food and initial ingredients using small amount of oil or fats such as garlic, onion, ginger, chilies and bell peppers.
It is sometimes called sautéing, stir fry or pan frying and we must use even cut foods to maintain even cooking on all parts. Though pan fried foods often leave sediments in the pan, it can be taken out using stock, water or any liquid (wine/rum) and produced flavored sauce as accompaniment of the main dish.
The most uniformed food for frying should be tender which is minced or chopped finely that can be formed like patties. Fruits and vegetables can also be shallow fried as well as egg-based ingredients food like omelet, pasta (precooked), pancakes and fried rice. We need oil as coat of the food to prevent burning and distribute the heat evenly.
This is a conduction method were the heat is transferred from its source, going through the pan, and to the food through the oil and fats (even the excess fats of food is produced and used during cooking). Due to that, it develop far-reaching taste since it came from the natural salt of the food.
However, the shallow frying must observed the golden brown color of the food as sign of being done but with a minimum or medium heat. The brown color occurs when there is too much heat and the sugar content of the food turn its color but instill the tenderness and moisture in the inside while make it appealing due to the golden color and crispiness on the outside. Crispiness is caused by drying of the heat of the outside layer of the food.
There are equipment that is designed for low to medium and even high temperature frying such as pan with low-heavy base and high sides. Frying pan is the basic but there are still specialized pan such as crepe and omelet pans which can also be used. Wok is also available when you need to toss the food during cooking. We prefer to use wooden spoon, tongs, palette knives and egg lifters to turn the food.
Most kids love to eat baked products such as cakes, cookies, brownies, ensaymadas, pandesal and other breads. They also prefer to eat lasagna and bake mac and often requested baked mussels, homemade pizzas and chicken al king baked with mozzarella cheese. The food industry is innovating as well as the children’s taste for food.
So what and how is the proper way to bake? Technically it is done using dry heat and the most important equipment here is the oven. During the drying process, the water or liquid found in the ingredients will be converted by the dry heat into steam that bakes the food. All kinds of food can be baked depending on the recipe and the suitable for the concept of baking such as chicken, fish, bread, fruits and vegetable.
All we need is the baking trays where the food should be placed, since these trays are tolerable of the dry heat produced by the oven. There are different classification of oven depending on its price and needs. For pizza, the most suitable is the brick oven, while for much lower priced oven, we could still use the conventional gas oven.
For exact temperature oven, we could use electric oven and the microwavable oven. When we use the oven in baking, the pre heat the oven to a certain degree to make sure it is ready for cooking and the food is well placed to have an equal heat for all part of the food. Doneness must be ensured before we remove the food and handle it with care to secure ourselves from the heat which can burn our skin.
Baking is not only for pastries, it is also used for main dishes and the nutrients from these are slightly loss but remains in the liquids it produce so most cooks used these as sauce or gravy in the plate presentation. Suitable food for this procedure can include baked stuffed eggplants, apples, rice custard and other seafoods.
Pasta and noodles can also be baked along with cheese and other dairy products. While for pastries and cakes, additional chocolates, strawberries and vanillas along with powdered sugar were added to maintain its nutritional values. However, their waste is minimal and it is eaten as a whole. The most seen characteristics of baked food include the retaining of moisture or sauce for meat and vegetable products and large quantity is used.
The ancient way of cooking is through roasting, but recently, people engaged in culinary and cooking were able to found out that there is a certain and specific way of doing it to make the food more delicious. The modern way of roasting now is through the usage of oven with more or less 3000C. It automatically rotates so that all part of meat will be equally cooked and the meat will produce its natural oil, lard and extra fats and dropped at the bottom.
Basting or pouring juices or oil and sometimes melted fat is also done to maintain the moist and making it looks more delicious and appealing. This also allows the meat to have attractive colorings and prevents it from drying. It is very easy to use ladles and spoon or even meat forks when basting and even moving the roast. You will also need a thermometer or temperature gauge to control the heating that the oven will produce. Modern equipment usually has automatic temperature gauge to maintain the cooking of the meat.
So the roasting process needs pans and racks to prevent moisture to reach the bottom of the oven. The racks will elevate the pan and can affect the heat that reached the meat and vegetables. The oven is the most important equipment in this procedure and large sized ovens are appropriate to compliment all sizes of meat. We should consider the perfection of the food, the temperature selection, the safety and the desired doneness of the food.
You could also position the meat based on your preferred doneness, some would want it a little burned, some want it medium cooked and other prefer it juicy. The recipes for roasting also includes roasted leg of lamb, roasted chicken or turkey, roasted liempo, roasted pork belly and even roasted potato salad.
There are also traditional accompaniments for roasting such as gravy, onion sauce, apple sauce, horse radish sauce, bread sauce, cranberry sauce and jelly. There are also good combination of stuff such as thyme – lemon – parsley stuffing, sage and onion stuffing, chestnut with parsley stuffing and Yorkshire pudding.
We should always remember to be cautious of handling the oven and the food, maintain our personal hygiene and good sanitation especially if you are about to cook for a catering or food business. Always wear gloves and clean all the utensils, pan and racks after using.
We usually heard the word ‘braise’ which is included in the name of cuisines such as ‘braised pork’, ‘braised chicken’ or even ‘braised beef’, but what is it all about? What is its difference to other food? This is the second article of basic cookery – the braising method. Compared to stew, braising is also a process of cooking meat using water, liquid or stock. It is also cooked using low to medium heat but firmly lidded or with heatproof vessel to attain the exact flavoring needed. Furthermore, when the liquid is thoroughly flavored, it is also used as the accompanying flavor of the cuisine except for the vegetables because of the strong flavoring produced by them.
The most suitable food for braising is beef, meat, chicken or other feathered game such as duck, guinea fowl or pheasant, and of course the vegetables. Its characteristic when these foods are braised is they retain its colors, softens all part of the ingredients, and larding which improves the moisture and flavor content of meat.
Brassiere is the braising pan (which is acquired from the word braise) which is made of heavy/thick sided pan and tight lid. The thickness of the pan made it hold the heat and create optimum cooking for the food. The process of cooking in braising is very slow to attain the tenderness preferred and make the combination of flavors from the meat to the liquid and liquid to the meat be appealing.
Simple procedure for braising are usually prepared using an oven or on the stove using low heat at first. Vegetables and fruits are “blanched” or “plunged” in boiling water before cooking the braised cuisine. This technically kills the bacteria and stimulates the flavors from them. “Mirepoix” is the basic braising cooking since it will lifts the meat from the base of the pan and add more flavors to the meat since mirepoix is a combination of different vegetables and sometimes fruits that is mixed with meat. And now, the meat is inside a heavy lidded pan to retain it natural oil and to maintain the temperature which is 180-2000C for the meat and 140-1600C for the veggies. The main reason behind the heavy lidded pan is to maintain all different flavorings in the pan and within the sauce.
To test if the food is already cooked, we can used the skewer and pressed it with little resistance and see if the food has its quality taste and color and of course its aroma. Nevertheless, the liquid can be thickened using starch or flour; and can be thinned using additional stock or water. And lastly, we should always consider the safety practices inside the kitchen and in braising food since it composed of high heated materials and metal. Be composed of your physical hygiene to reduce the risk of transportation of bacteria and other foreign organism
This article will have a continued discussion of basic cookery to allow the readers determine which method is the best procedure to be used for different kind of food. At this point, we will discuss the stewing method. Technically, stewing is a process of cooking where a food such as meat/chicken/beef/fish is covered with water from low to medium heat. This is because the process will give enough flavor and a concentrated color for the food and also the sauce.
The suitable foods for stewing are the following: meats such as lamb, pork, chicken and beef; fish such as fresh, shellfish or ocean fish under slow heat; vegetables like garlic, tomatoes, potatoes and onions, and also some fruits including pineapple, peaches and apples.
Casserole and brat pans are the most used equipment in stewing. The choice depends on the kind of food and amount of ingredients to be used. It is appropriate to use wooden spoon to reduce the risk of discoloration of the food. We should always be careful in handling the food and when transporting it because it might burn your skin.
Deglazing can be the main purpose for stewing that is usually used with wine, stock or plain water. The meat prepared is cut into bite-size and done in shallow frying with hot oil to produce sediments and juices to give flavor and unique aroma of the stew. In the end of the process, the ingredients will be in the liquid, under a medium heat and advised that the casserole is covered as they begin the cooking process.
Seasoning is a very important aspect of cooking, especially when stewing due to a lot content of water or liquid. Any seasoning can be added prior to cooking, aside from salt, which is sometimes not used until the end of the cooking because the stewing process will gradually acquire the natural salt and flavoring from the meat. This occurs when the meat breaks down and coverts the collagen to gelatin that allows the other ingredients to combine with the flavoring coming from the meat.
So now that we know the principle of stewing, we should not forget the personal hygiene rules prior to cooking such as cleaning, washing and sanitizing of the equipment, pottery, casserole and pan. The usage of gloves or pot holders especially when transporting the content to another container is also a safety standards in cookery.
Every Christmas season many people are busy preparing different stuff for Christmas. Aside from it, there are a lot of food stalls in the street that offers Philippine desserts. One of the most popular foods during Christmas season is Bibingka, also known as rice cake.
Bibingka is made of galapong (glutinos rice), coconut milk, margarine and sugar. It is usually served in a trimmed banana leaf. The banana leaf gives the Bibingka an aroma that the rice cake absorbs.
Preparing Bibingka is quite too long because it is traditionally cooked in terra cotta (paso in Filipino term) using pre-heated coals. Kapeng Barako is a perfect match for Bibingka. The taste of Bibingka is slightly sweet with a little bit of salt, and its spongy texture is what makes it different from other Philippine delicacies.
There is no certain proof where bibingka came from. But according to some studies the term Bibingka is mostly similar in an Indian desert called “bebinca”. On the other hand the word “bi” in Chinese is a term for rice.
To make bibingka more exciting, different toppings can be added. Most of the time shredded coconut, salted duck eggs and grated cheese are the usual toppings of Bibingka. It is always accompanied by the puto bumbong (another type of kakanin that has a purple color).
Today, there are food stalls in different malls that sell this famous kakanin. Christmas season will never be the same without bibingka. It is already part of Philippine tradition to sell and eat bibingka during Christmas season.
Balut is one of the exotic delicacies of the Philippines and it is also considered as a famous street food. In the Philippines Balut is everywhere. Balut vendors pass every corner of the street to sell Balut.
Balut is an incubated fertilized egg of a duck or chicken. It is boiled when the embryo of the egg reached 16 to 18 days old. Beyond 18 days the chick of the egg will become too large for leisurely consumption.
According to some studies balut is known as an aphrodisiac and hearty snack. Balut is known to be found in Pateros, a small municipality of Metro Manila. Balut making in Pateros is considered as the major tourist attraction in Pateros. Twenty three percent of the whole Pateros is industries are balut makers especially in Barangay Aguho.
The best balut is called as “balut sa puti” as far as I know it has a small chick not like the regular balut. Some people who love to drink beer always choose balut as a pair for it. But for others, eating balut is such a challenge especially for those tourists who came here in the Philippines.
I think for other foreign people eating Balut is such a nightmare, that’s why I admire those foreigners who can afford to eat this food. For me trying different things is exciting and eating exotic food is cool.
Personally, I enjoyed eating balut especially if there is a vinegar and salt. To those who still don’t know the taste of balut, I encourage you to try it. Remember, there is no harm on trying
One of the most famous food desserts in Catering Services today is Banana Split. Manypeople craving for this food even in a cold weather. The person who created the banana split is the 23-year-old druggist apprentice David Strickler. It was believed that he split the banana from stem to stern, he laid it on a dish and he put three scoops of ice cream, and it happens during the summer season of 1904. Until now there is no proper way of serving a banana split.
The traditional banana split is composed of single banana that was cut lengthwise and was placed on opposing sides of the plate. The three scoops of ice cream (it can be a chocolate, strawberry or vanilla flavor) were place between the banana slices.
There is another version of banana split, and it was called as “Boston Banana Split”. Instead of three scoops of ice cream the Boston banana split has only two scoops of vanilla ice cream. Cherries were placed on top and crushed wall nuts were also spread on the top of ice cream. Years passed, other learned to put chocolate syrup or strawberry syrup on the top of vanilla ice cream.
Since June 1997, people in states celebrate the Banana Split festival, and last 2004 they celebrated the Banana Split Bash and the celebration was held in a park. Like other food, the history of Banana Split is confusing.But The Soda Fountain Magazine wrote an article declaring that the banana split was first made in the ice cream convention in Boston.
Banana Split is a perfect dessert to prepare for Catering Services. It is one of the perfect choices for desserts in every occasion.
Some food historians considered Adobo as a National Dish of the Philippines. Adobo is a marinated and stewed cut of meat. It can be pork, beef, fish or other types of meat. Others prefer to fry the meat to have a crispy one. Usually adobo marinates in soy sauce, vinegar, bay leaves and black pepper to have a flavorful and tender meat. The vinegar and the high salt content of soy sauce give adobo a delicious flavor.
There are various types of Adobo, and one unique type of Adobo is White Adobo (Adobong Puti in Tagalog). White Adobo doesn’t have a soy sauce and this is what makes it unique. The white adobo is marinated only in vinegar and garlic.
Kapampangan (people who live in the province of Pampanga) and other visaya (people who live in Visayas region) usually prefer to have a white adobo than the typical one that has a soy sauce. White Adobo is so simple to cook, after you marinate the meat you just need to place it in a slow simmer to become tender.
I have a nephew that has an allergy in soy sauce and White Adobo gives him a chance to taste our quintessential Philippine dish. Adobo dish is considered as quintessential because it is found in every home in the Philippines. Every region in the Philippines has their own version of Adobo and they have their own style of cooking this dish. But as long as the meat is marinated and stewed it can be called as Adobo.
Most of the foreigners who came here in the Philippines also fall in love with Adobo dish. We are known as a country that serve and cook a delectable Adobo. Today, there are some restaurants that were established because of being fascinated in this dish.
Tomato is known as a vegetable. But in reality tomato belongs to a citrus fruit. French considered tomato as “pommes d’amour” meaning “love apples”. The English word tomato comes from the Spanish word “tomate” that derived from the Aztec language “Nahuati”. Did you know that tomato contains O grams of fat, and it is also a good source of vitamin C. Aside from that, tomatoes can be use in three different ways.
1. Tomato as a raw food. – Tomato is always used in salad and sandwiches. A vegetable salad is not complete without a tomato. In every kind of sandwiches, tomato is used as one of the toppings. It is also a Filipino tradition that tomato is a perfect partner of a salted egg. Most of the time, tomato is also used as a side dish or a part of presentation of a certain dish.
2. Tomato as ingredients. – Because of wonderful sweetness of tomato, it is usually used as part of ingredients in different dishes. Tomato was always sauté with onions and garlic that served as spices. Once tomato is chopped and cooked you cannot almost see it on a dish but the sweet taste of it remains.
3. Tomato as a juice. – People who are health conscious drink tomato juice. The tomato juice helps our body to improve our digestion. The lycopene of tomato help us to prevent cancer. Because tomato is also an antioxidant protection, it helps us to have a better skin and a healthy hair. The tomato juice also helps the body to detoxify to remain in a healthy state.
Tomato is a kind of food that is healthy and useful. Either it is cooked or not, a lot of people eat this vegetable. It is also great for us to drink its juice because it can give us good benefits for our body.
Another most requested dish in Catering Services is kare-kare. Other people believe that this Filipino dish was originated in Pampanga, also known as the Culinary Center of the Philippines. Traditionally, Kare-kare is made up of beef, oxtail, peanut sauce, and vegetables like eggplant, pechay, heart of banana and green beans. The perfect partner of kare-kare is the shrimp paste (also known as bagoong).
Some studies claimed that kare-kare was acquired from the Indian word “curry” and the dish was first introduced by Indians many years ago. There is also another study about where kare-kare came from. The study stated that kare-kare was started since Spanish era and kare-kare is usually served as a special dish for the Moro elite. But there is a contradicting story about that.
In other study they emphasize that Japanese are the one who brought the kare-kare in the Philippines during pre-colonial era. For Americans kare-kare is not a dish because of the oxtail ingredients. Most of the time people don’t like to eat the oxtail because of its unpleasing appearance. But some Filipinos prefer to use oxtail and other unusual part of beef as main ingredients of kare-kare.
The kare-kare dish is also popular menu in a feast, especially if it is served with a delicious shrimp paste. What makes kare-kare a unique dish is the idea that the soup of it is made of peanut.
Sometimes, the food that we didn’t expect to become popular is the one that will eventually become famous and most requested. Other foreign people might not be good in eating kare-kare because of its other ingredients and appearance, but whatever it is kare-kare is for Filipinos, no matter where it came from.
Fish is brain food. Like vegetables it is very nutritious but some people don’t like the idea of eating fish. Most of the time, a meat lover person don’t eat fish. Nutritionists recommend fish as part of a meal at least twice a week. Eating fish is good for someone’s appetite. Below are the three reasons why we need to eat fish.
1. Fish is a good source of omega 3. – Fish is rich in omega 3 that helps our body to prevent heart disease. Salmon, tuna, sardines mackerel and blue fish are some kinds of fish that are all high in omega 3 fatty acids. Some studies showed that people who eat fish has less chance of having heart disease. Fish is also helpful in other health problems such as cancers like colon and skin cancer.
2. Fish can sharpen your mind. – Eating fish helps someone to reduce his age-related decline intelligence at least 10% to 13%. Eating fish makes you feel young because of the ability to think well despite of old age. Scientists believe that those people who do not eat fish at least twice a week have an intelligence decline. If you don’t like the taste of fresh water fish you can try the farmed fish. It also has an omega 3 and low calories and fat.
3. Fish is good to eat. – Aside from the fact that fish is a healthy food, it is also cheaper than other food like meat and seafood. Fish is a perfect partner for vegetable dishes. Today, we need to be very careful of eating food and we have to be balanced in eating different kinds of food. It is not healthy for someone to eat a lot of meat.
Most clients of catering services prefer to have chicken in their menu. One of the famous chicken dishes in catering services is the “buffalo wings”. The buffalo wings are deep fried chicken that are served with a sauce. The usual combination of buffalo wings’ sauce are melted butter, cayenne pepper and hot sauce.
In 1977, the former buffalo mayor Stan Makowski declared July 29 as a National Chicken Wing Day. Until now food historians don’t know where buffalo wings originated. There are a lot of stories which came out about buffalo wings. Some historians stated that buffalo wings started in Buffalo, New York and were first served in Anchor Bar.
The owners of the bar are Teresa and Frank Bellisimo Way back in 1980, Frank told to the New Yorker that buffalo wings were invented accidentally but his son Dominic has a different version of the story. On the other hand, a man named John Young claimed that he is the one who invented buffalo wings. John Young created a spicy sauce and he called it as “mambo sauce”.
These two theories begins in the midst of 1960s. As I research, I found out the difference of the two buffalo wings. The Bellisimo’s buffalo wings are chopped in half while the Young’s buffalo wings are breaded in whole. Like other dishes buffalo wings became popular and some culinarians started to use the sauce of buffalo wings in other food like pizza.
Buffalo wings dish is also cool to prepare in a super bowl event or barbecue outing. The true story behind the buffalo wings is still questionable to everybody. But no matter how questionable it is, buffalo wings have what it takes to make you smile
We can’t deny the fact that kids really love ice cream. Today, the Italian version of ice cream called “gelato” is becoming popular. The gelato has less butterfat and other food critics stated that gelato is flavorful than other ice cream. The gelato and ice cream have the same ingredients like frozen milk and cream. The only difference is that gelato is more dense than the ordinary ice cream. Basically ice cream can be stored until -20°F while gelato is usually stored only at 0° to 10°F.
In Florence, Italy, there are two popular men that are considered as fathers of gelato. Ruggeri is a poultry-seller and a part time chef who joined in a best chef competition that was held by the ruling Medici Family. He prepared a “dolcetto gelato” that made him a winner in the said competition. Like Ruggeri, a man named Bountalenti has also his own story why he became as one of the fathers of gelato. Bountalenti is an architect, sculptor and chemist that was fortunately assigned to arrange a feast for the Spanish guests of the Duke of Tuscany.
He also included gelato in his menu that made the feast successful and Spaniards spread it into different countries of Europe. According to some food historians, the first gelato carts were founded in the street of Ancient Rome where the roads were filled with “thermopholia” which means gelato carts. There is also a belief that Marco Polo is the one who brought the gelato in Italy but like other theories there is no enough evidence to prove it.
When I tried gelato, I proved that this Italian version of ice cream has a lot of milk than cream that’s why it is flavorful. Usually gelato flavors are from fresh fruits, chocolate and cheese. Years passed, gelato turns into different flavors. Some gelato are made in yogurt and gelato also has a nut and coffee flavor. Gelato has a soft texture and it is not easy to melt. I think these are the reasons why some people nowadays prefers gelato than the usual ice cream.
In every catering services event, different kinds of salad are regularly included in the menu. Usually, salads were serves as an appetizer. The Macaroni salad is one of the most popular salad in the Philippines.
Good thing about Macaroni salad is that you can serve it both hot and cold. Aside from that, Macaroni salad is one of the most affordable and easy to prepare because it does not require too much ingredients
Basically, the ingredients of macaroni salad are elbow macaroni pasta, mayonnaise, celery, onion and hard boiled eggs. Others also use shredded chicken or ham as part of the ingredients. Here in our country
Filipinos use pineapple chunks and cheese as additional ingredients of Macaroni salad to become more tasteful. Because Macaroni salad is easy to prepare and not complicated dish it is a common food for picnic and in catering services.
Many people also prefer to have this salad as a snack. In Hawaii they call Macaroni salad as “Mac sal”, Hawaiians prefer to serve this as part of their lunch meals. According to some studies, the Macaroni salad recipe was first published in 1962. In this recipe, the readers were instructed to cook the elbow macaroni pasta like how the traditional potato salad was cooked.
In other version of macaroni salad, they used corned tuna as a main ingredients instead the boiled egg or shredded chicken. Some people are resourceful in making macaroni salad; they used the leftover food that can be possibly used to make one.
In preparing macaroni salad, you can be creative as long as you want. But remember that the most important ingredients for macaroni salad are the elbow macaroni pasta and the mayonnaise. These are the two important ingredients of this salad because without these two, it can’t be called as Macaroni salad.
One kind of food that defines the Philippines is lechon. Lechon is a roasted pig or piglet that is cooked over charcoal or wood. The word “Lechon” is a Spanish term which means a suckling pig that is roasted. Filipinos usually called lechon as “litsong baboy”.
This pork dish has been part of the long Filipino history. You can see lechons in almost every special events. It is very popular in Catering Services. In the province of Balayan Batangas, they celebrate the parade of lechon every 24th of June.
In every feast or special occasion like birthday party, weddings, graduation and Christmas parties, the lechon is the highlight of the event. Traditionally, the lechon was decorated with an apple in its mouth. The pork dish lechon is also popular in other countries such as Spain, Puerto Rico and even in Cuba.
In the Caribbean country like Cuba, the roasted pig or lechon is usually eaten with black beans and rice. The left over lechon can be recycled, it can be cooked into another dish like litsong paksiw or be part of the main ingredients of pansit. Other people of some provinces in the Philippines used to brush lechon with oil while cooking to make the skin crunchy.
They used banana leaves that are tied to a long wooden stick as a brush. Even if lechon is quite costly, many people always prefer to have this in special event. Here in the Philippines, preparing lechon in every special event is already part of our culture and tradition.
But like other food, too much lechon is not good to someone’s health especially for those who have heart ailments. We have to remember that we should be responsible in taking care of ourselves. Food was created for us to enjoy it, but we need to put in our mind that we have to establish self discipline.
Buko pie is a Filipino pastry that is made from a young coconut which is usually served in a corporate cocktail party by Catering Services. Other culinarians define buko pie as a custard dessert that is similar to a coconut cream pie because they have similar taste. The difference between the two is that buko pie has a top crust and the coconut cream pie has a whipped cream on top.
The usual ingredients of buko pie are pie crust, fresh buko slices, sugar, buko juice, coconut milk and cornstarch. These are the important ingredients when you want to make a buko pie. The young coconut gives the buko pie a rich and unique flavor that can everyone really enjoy. Using young coconut makes buko pie closely to a cream pie. In addition, others use condensed milk instead of sugar to give the pie a richer flavor.
Condensed milk is an additional ingredient to make a buko pie sweeter and flavorful. Buko pie is also similar to macapuno pie, because macapuno is commonly used in ice cream and cakes because of its jelly-like texture. Aside from Laguna province you can also buy buko pie in some areas of Batangas and Tagaytay. There are many vendors of buco pie in these three provinces.
We all know that majority of people love to eat sweet food and sometimes, sweet food is our stress reliever. Buco pie is just only one example of our sweet delicacies. Other Filipino sweet delicacies such as espasol, yema, puto, kutsinta, ube halaya and etc. are the reasons why other foreigners keep coming back here in the Philippines.
Bulalo is one of the best Filipino dishes. Bulalo is a Philippine soup dish that is made of leg bones and marrow of beef that are boiled for so many hours. This soup contains a lot of fat and oil of leg bones. Batanguenos called bulalo before as “ulalo” which means “pagkaing pambata” or a kind of food that will make you young.
Bulalo is a kind of food that everyone will surely like but because it is a fatty type of Philippine soup dish, most of the time other people are hesitant to try this food especially those who are health conscious. Doctors don’t allow people who have heart ailment or have a high blood pressure to eat bulalo.
The fat of bulalo is thrice of a fatty burger. Too much bulalo is not good to our health. Because of the fact that it is fatty, this food can trigger a heart attack to someone. You need to be responsible for eating bulalo because if not, it will definitely harm your health. I tried bulalo in different Filipino restaurants and I have proven that Filipinos are really good at cooking it.
If you want to create your own version of bulalo, the best place to buy a leg beef is in Tagaytay because it is cheaper than in other markets plus you can be sure that the meat is still fresh. Bulalo originated from Tagaytay because people who live there always want something hot due to the cold temperature. The last time I went there I noticed that most of the restaurants in Tagaytay offer bulalo.
I am such a fan of all Philippine soup dishes and for me bulalo is one of the best soup that we have. Other people from foreign lands sometimes don’t understand the qualities of our cuisine and I think it makes our cuisine more unique and authentic. Our cuisine is based on the culture that we have that was influenced by many countries.
Most of the time pansit is served iby Catering Services companies on special occasions such as Weddings, Debut and Corporate Evnets. Pansit was introduced by Chinese people until it became part of our culture. Usually pansit is made of vegetables, pork or beef, pansit, shrimp then soy sauce for additional taste. Years passed, different regions in the Philippines had their own version of pansit. One of the most known versions of pansit is pansit habhab. It is a kind of pansit that most Filipinos prefer to eat.
The pansit habhab or pansit lucban is one of the famous versions of pansit that originated in Quezon province. Pancit habhab is a dried flour noodles also known as miki lucban. Pansit lucban has a softer texture and that what makes it different to other pansit. One of the things that make pansit habhab unique is putting a vinegar to the pansit after cooking it.
In Quezon province, pansit habhab is traditionally put in a square banana leaf unlike here in Manila which is put on a plate. I discovered that “habhab” means hungry or someone who eats a lot using his bare hands. Other Filipinos believe that pansit is a food that can prolong one’s life or in tagalog “pampahaba ng buhay” that’s why it has been a tradition to cook pansit especially in birthday parties.
Pansit is a good food to eat and I think it is the reason why many people love this food. It is easy to prepare and aside from that it is part of being a Filipino to eat pansit. Here in our country, pansit is a kind of food that you can find in all Chinese, Filipino and Japanese restaurants and nowadays we can buy pansit even in a small karinderya.
Getting the best food for your party is now easier than ever. We offer our delectable house specialties via food order and delivery. You can choose from our array of International, Western. Mediterranean, Spanish and Filipino menus. Check our Menu and Prices below. To order dial 781-72-98
Stuffed Beef Jelly Roll Hawaiian
Roasted Beef with Au Jus
Roasted Beef with Mushroom Sauce
Spicy Beef Casserole
Beef Hot Pot
Beef with Mushroom Pie
Stir Fry Beef Sukiyaki
Pan Seared Beef Tataki
Grilled Sirloin Steak with DianeSauce
Beef Strip with Oyster Sauce and Sesame Seeds
Beef Strips with Chilli Mushroom Oyster Sauce
Roasted beef with Rosemary Sauce
Beef Hungarian Goulash
Sliced Beef with Broccoli
Sliced Thai Beef Chilli
Meat Loaf with Mushroom Sauce
Grilled Hell Fire Beef Chops
Peppered Beef Steak with Nuts
Slice Beef Cantonese
Jungle Beef Stew
Sliced Beef Forester
Grilled Sirloin Steak au Poivre
Pan Seared Pork Cutlets Charcuterie
Grilled Hell Fire Porkloin
Grilled Whiskey Glazed Pork Chop
Pork Ribs with Honey Pineapple Glaze
Pork Back Ribs with Apple Glaze
Pork Ribs with Honey Pineapple Bourbon Glaze
Pork Ribs with Honey Apple Bourbon Glaze
Pan Seared Pork Cutlets Hawaiian
Roasted Pork Cracklings with Onion Marmalade
Pork Jamaican Stew
Korean Pork Barbecue
Grilled Pork Tenderloin with Diane Sauce
Grilled Pork Steak with Diane Sauce
Grilled Pork Teriyaki
Roasted Pork Hamonado
Roasted Chicken with Lemon Grass Sauce
Grilled Korean Chicken
Roasted Chicken with Zingara Sauce
Chicken Saltimboca with Mushroom Sauce
Grilled Chicken Margarita
Grilled Chicken with Mojo Dressings
Asian Grilled Chicken
Spanish Chicken Stew
Grilled Chicken with Mexican Sauce
Chicken Cordon Bleu
Chicken ala EGourmet
Spanish Seafood Stew
Pan Fried Fish Fillet Bonne Femme
Pan Fried Fish Fillet Florentine
Stir Fried Mixed Seafoods
Pan Seared Fish Fillet with Chile Cream Sauce
Fish Fillet Amandine
Fish Fillet Muniere
Shrimp Skewer with Lemon Butter Sauce
Fish Fillet with Mushroom and Asparagus Sauce
Seared Fish Fillet with Mexican Sauce
Fish Fillet ala Milanese
Fish Fillet with Mustards Sauce
Fish Fillet with Taragon Sauce
Pescado en Salsa Verde
Fish Fillet with Mango Salsa
Pescado ala Viscaina
Grilled BLue Marlin with Lemon Butter Sauce
Pan Seared Tuna Belly with Lemon Butter Sauce
Grilled Prawns with Lemon Butter Sauce
Chessy Baked Macaroni
Baked Shell Pasta
Baked Tuna Macaroni
Linguini with Pesto Sauce
Baked Chicken Macaroni
Baked Vegetable Lasagna
Shrimp and Chicken Macaroni
Mixed Seafood Macaroni
Chicken Spring roll
Nachos with Mexican Sauce
Ham and Pineapple
Assorted Cold Cuts
Mussels Au Gratin
Thai Spring roll
Vegetable Spring roll
Shrimp Spring roll
Parmesan Fish Finger with Cocktail Sauce
Beef Sesame with Cocktail Sauce
Gambas con Sambal
Chicken Lollipop (Honey Glazed or Chilli Glazed)
Grilled Hungarian Sausage
Grilled Shrimp with Sambal Salsa
Tossed Salad with Avocado Dip
Garden Fresh Salad
French Onion Soup
French Herbed Soup
Chicken Asparagus Clear Soup
Cream of Mushroom Soup
Chicken Chowder Soup
Seafood and Corn Chowder Soup
Cream of Green Peas Soup
White Beans Soup
Cream of Pumpkin Soup
Cream of Corn Soup
Cream of Mixed Vegetable Soup
Nine out of ten people love to eat chocolate and 75% of it are kids. Many people enjoy eating chocolate and most of the time, this food gives comfort and satisfaction. Others believe that chocolate can remove nervousness and can boost confidence to someone who will eat this. I, myself loves to eat chocolates especially the dark ones at age of twenty two. I am still like a kid who keeps on loving chocolate. Either for a drink or for food, I prefer to choose this exciting food.
Chocolate is made from cacao beans that were fermented and grinded to be a chocolate drink or a chocolate food. According to Sandra Boynton, chocolate can prevent cognitive decline because it is a good source for antioxidant. In addition, based on a scientist of Harvard Medical School, drinking chocolate can make the brain healthy. Chocolates, especially the dark ones can help you have a good heart because it contains high vitamins and minerals. However, despite of good qualities about chocolate, it also have a negative side of it.
Some people can’t help but to eat this food, they can’t control themselves. Too much chocolate can gain too much weight that may lead to obesity. Chocolate contains sugar and saturated fat that can also cause heart diseases. It can also be the reason for tooth decay and diabetes. Chocolate is an antioxidant but at the same time it have a caffeine that makes the heart beat fast.
I remember in Jose Rizal’s novel, “Noli me Tangere” (Touch Me Not). There are two kinds of chocolate that can be served: the first one is “chocolate eh” which means “eh-espreso” or thick chocolate that served for elite people, the second one is “chocolate ah” which means “ah-aguado” or watered chocolate that served for people who belong in low profile society. Ever since chocolate is a popular drink and as time goes by, chocolate was used into different kind of beverages and food.
I have never been to Ilocos but I was able to try one of their delicacies, the Ilocos empanada. The first time I experienced it is in Ortigas. I remember I was walking that time when I saw a small cart with the name “Empanada ng Ilocos”. Out of curiosity I stop there and bought one to taste it. I was surprised when I found out that the empanada I ate has an egg and at the same time I never forget the unique taste of it because of the black vinegar.
Wikipedia states that, the word “empanada” is derived from the Galician, Portuguese and Spanish verb “empanar” which means to wrap or coat in bread. It is a kind of food that is made by folding dough which usually consists of variety of meat. In Brazil, “empanada” is called “pastel”. Here in the Philippines Ilocanos have their own version of empanada.
There are two kinds of Ilocos empanada: the Vigan empanada in Ilocos Sur and Batac or Laog empanada in Ilocos Norte. The ingredients of the two varieties are the same but they have different thickness of crust. The Vigan empanada has thinner crust and most of the time this is what people preferred.
The basic ingredients of Ilocos empanada are rice flour egg, mongo sprout or parboiled mango, green papaya, and it can also have a longanisa. Chayote can be a substitute for green papaya. It is better to make the rice flour for the dough of empanada a day before cooking it and this dough has an atsuete, salt and oil. Black vinegar should be always included as part of the ingredients and it is usually put in empanada after it was cooked.
According to my friends who have been in Vigan, venture in that place will never be complete without trying their prominent empanada. Aside from exploring that place, tourists from different places come over there just to experience their empanada. In Manila, it is rare to find Ilocos empanada. There are only few stalls here unlike in Ilocos, all markets and plazas have stalls of that food. Many people told me that Vigan is really a nice place and it is also my aim to visit that place. I hope you can also taste the unique Ilocos empanada even if you have never been in Vigan.
Many people love seafood – maybe because most of it has an appetizing taste. Aside from that, seafood has also a high level of numerous important nutrients that cannot be found in other food. Seafood is comestible marine fish and shellfish that are good sources of protein, vitamins and minerals. It is also a nutrient-dense food, and others consider it as the best source of fat-soluble vitamins A and D, and omega 3 fatty acids.
Shellfish like lobster, crayfish, shrimps and crabs are more nutritious than fish. Oily fish like sardines and anchovies are more nutritious than other fish but these kinds of fishes are prone to toxicity and have a small sustainability. Recent study has shown that marine omega 3 can help to protect eyesight especially for those who suffer from age related macular degeneration. Epidemiological studies states that eating seafood can lower the frequency of depression because of its nutrients that we get from it. In addition, seafood is also good for pregnant women because it helps in the good fetal development (fetus growth) and neurological development. Nevertheless, crab is good for those who have arthritis because of its high omega 3. If you are a person who undergoes balanced diet, seafood is good food to eat because it contributes to good nutritional status.
However, other people are not allowed to eat seafood because of their allergies and some other illness. After reading some information about seafood, I discovered that it is healthy, but we just have to eat it properly. The main problem of most of us is being abusive. We abuse our health by too much eating. Remember that anything that is too much is bad. We have to put in our mind that food is created for us to enjoy it. We just need to be responsible of dealing with it.
One of the good attributes of the Philippines is being a tropical country. Different people from different lands come here because of its awesome weather. A lot of foreigners love to stay here especially during summer season. Aside from beautiful islands that they can see, they can also discover a lot of an “oh so cool desserts” that are really tempting to taste.
Summer heat provokes people to have a vacation in a relaxing place and it is also the reason why people crave cold desserts. During summer season, there are a lot of stores offering different kinds of cool desserts in different places in the Philippines. In so many years, halo-halo(mix-mix) is considered as our iconic cooler. Halo-halo (mix-mix) is made of sugar, mungo beans, boiled kidney beans, garbanzos, pinipig, gulaman, nata de coco, kaong, macapuno, caramelized plantains, jackfruit and topped with shaved ices with leche flan and ube halaya.
No one really knows who, where, and when our iconic summer cooler halo-halo (mix-mix) started. Historical record showed that it was introduced 100 years ago by the Japanese women called karayukisan-san—a group of prostitutes. While others claimed that it was the Chinese traders who spread it to our country. Halo-halo (mix-mix) is popular all over the world and it has been the favorite of the Filipinos for a long time. Fast food and other restaurants create their unique version of it. They put additional ingredients like wafers, ice cream, grahams and etc. Other neighboring countries such as Thailand, Vietnam and Singapore also have their own version of halo-halo (mix-mix).
For me, it’s not important who, where, and when this cold dessert started. Remember that we had been colonized by different countries for so long. It is not new that most of our tradition and beliefs were influenced by different races. It is proven that we Filipinos love to embrace things that were introduced to us. This is the reason why people from foreign lands considered us very hospitable people.
Not all people like the idea of eating vegetables. Others simply don’t like it, especially kids nowadays. But I must say that vegetables are kind of food that we need to eat. Many studies showed that vegetables are rich in nutrients. Aside from being affordable, it is also a good source of vitamins. According to a dietitian, we must eat leafy vegetables at least 75- 100 grams a day.
As a country that one of the main sources of living is agriculture, it is already a part of our tradition to cook different kinds of vegetable dishes. Many Filipinos love to create their own version of some popular dishes. One of the most Filipino popular vegetable dish is pinakbet also known before as “pinakebbet” which means “shrunk” or “shriveled”.
Pinakbet is an Ilocano dish from the northern region of the Philippines. It is a dish that is a mix of different kinds of vegetables. The usual ingredients of pinakbet are bitter melon, eggplant, tomato, ginger, okra, lima beans, chili peppers, parda, winged beans, squash, pork and bagoong isda or bagoong alamang. Others don’t like the taste of bitter melon, and usually they don’t include it as part of the ingredients. Before, our ancestors cooked pinakbet in earthen pots because they believed that it is the best way to cook it. In order to maintain the good quality of vegetables, it is advisable not to use a ladle to mix them.
As a veggie lover, I always want to eat pinakbet, especially if it is cooked by my mother. The unusual taste of pinakbet is what I really love. Years passed, some people also used it as a flavor in pizza. This popular Ilocano dish had a great influence to Filipinos. Aside from the fact that it is one of our authentic food, this dish represents the quality of being plain of Filipinos.
“An apple a day keeps the doctor away.” This famous saying about apples was known for so long and it comes from an old English adage. Apple is considered as one of healthiest food becauseapples are excellent source of antioxidants that fight against free radicals that damage some substances in the body. Some studies found out that antioxidant of apples might prolong one’s life and this fruit is also fat, sodium, and cholesterol free. According to Encyclopaedia Britannica,the apple is a pome (fleshy) fruit, in which the ripened ovary and surrounding tissue both become fleshy and edible.Apples provide vitamins A and C, which means it’s high in carbohydrates, and have excellent source of dietary fibre.
As I go along reading and researching about an apple fruit, I discovered that this fruit has amusing history. In Genesis, the fruit of knowledge was represented by an apple that Adam and Eve partook.The “apple of my eye” expression is the words used by Jehovah in the Old Testament of the Bible, to describe as thefavoured people. While inAncient Greek and Roman mythology indicate apples as symbols of love and beauty and apples are the favourite fruit of ancient Greeks and Romans.During first century B.C., Romans brought apple in England when they already conquered the said country. In addition,William Tell was renown because of shooting an apple on his son’s head as a command of the invaders in Switzerland. Apple trees were originated between the Caspian and the Black Sea and it took four to five years to produce their first fruit.
Apple is a very significant fruit. It helps us to have a healthy body and strong mind because of the rich nutrients that we get from it. History itself proves that it was created to symbolize so many things to always produce something new in history. Indeed apple fruits are valuable creations of God that we need to give importance.
Spanish cuisine was started way back 5,000 BC. Like Philippines, Spain is also surrounded by water that makes them blessed with different kinds of seafood. One of the most flavourful dishes of Spanish cuisine is “La paella” or“Paella” which is pronounced as “pa-e-ya” with the “e” as in “let”. It is anauthentic cuisine in Spain which is made in an expansive and shallow plate with sloping sides. This Spanish dish is a combination of unusual mixture of saffron-flavoured rice and various meats.It was originated in the region so-called region of Valencia in eastern Spain.
There are three basic varieties of Paella; they are paella valenciana, paella de marisco and paella vegetarian. Paella valenciana is the traditional paella which is a combination of rabbit, chicken and snails, as well as beans and artichokes.The second one is “paella de marisco” also known as “paella mixta”. It is the most popular version of paella because it is a combination of seafood and chicken. And last is “paella vegetarian” which comprises of white beans, artichokes, eggplant and peppers.This kind of paella is appropriate for people who are quite health conscious.Another version of Spanish classic Dish is “paella madrilena”. Like other paellas, it is usually served in other Spanish restaurants and catering services.
In making paella it is important to use the short grain rice becauseit absorbs the flavoursprecisely. Also, the rice should be soft, moist and each grain needs to be detached. The good thing about this Spanish dish is you can use almost anyflavorful ingredients. Thecommon ingredients of this Spanish dish are lobster, mussels, clams, shrimp, sausages, chicken, ham, and pork. Vegetables such as artichoke hearts, potatoes, peas, tomatoes, onion, and garlic are also important ingredients of this Spanish dish. The key to have a successful paella dish is using the ‘paellera’ or paella pan. This kind of pan was really produced in cooking paella.
One of the characteristics of Filipinos is being a food lover. We love to eat that’s why a lot of restaurants have been established here in our country. Filipinos during pre-Hispanic era prepared food by boiling, steaming and roasting.
Our cuisine was developed because of Spanish and American colonization. Also,countries like Arabs, India and China also have a big part of Filipino cuisine. Other foreign people do not like Filipino dishes because of its combination of sweet, sour and salty flavors. Some critics insist that Filipino dishes are greasy and always have unusual ingredients. Others might not find it nice simply because they have their own varieties of food.
Different countries have different culture and for me, food is part of it. Filipino dishes are for Filipinos. It is rich in history and it evolved because of different influences. Most famous Filipino dishes are adobo, lechon, sinigang, nilaga and bicol express. These dishes are usually served for lunch and rice is always part of our menu. It is part of our daily routine to have breakfast before we go in our working place. Famous Filipino breakfast are champorado, sopas, pansit, lugaw and etc.
Desserts like pastillas de leche, leche flan, halayang ube and buko salad are always present in special occasions. Philippines have 7,107 islands and because of it we are blessed to have so many kinds of seafood. As of today, we often see Filipino restaurants in different places. In my personal point of view, in order for Filipino dishes to be recognized globally, we Filipinos need to be proud it. To patronage other cuisine is not wrong but as Filipinos we should love first our own delicacies.
People who are very health conscious would initially think of salad as their everyday menu. Catering Service integrates Salad bar to their menu due to growing demands of vegetable lovers. Since salad has the fundamental ingredient of vegetable and may be served with sauce or any kind of dressing. Some would make a salad with cold vegetable, fruits, seafood or meat, or even pasta. This can also help people who are very weight conscious too because salad is a very light meal.
Vegetable or green leafy salad can be lettuce, spinach, chard or kale and to distract the green color, then some are also adding carrots. These are very much nutritious since it is low in calories and fats but high in fiber, iron and calcium. It is also very high in vitamins such as Vit C, carotenoids, magnesium, folate, lutein and Vit K. But to make it more delicious is through the garnishes, dressing and additional dish to be combined with salad
Another kind is bound salad wherein it is mixed with a very thick dressing such as tuna salad, pasta salad, egg salad, potato salad and chicken salad. Meat, pasta or fish is tossed in a bowl and mixed with dressing such as mayonnaise. You can usually see this in most catering service salad bars
The entrée salad that can be the main course of the menu can be composed by fried or grilled meat (chicken, seafood, or fish). The best and famous kind is the caesar salad, cob salad and chef salad.
The fruit salad is technically combination of fruits that is mixed with creamer and mayonnaise with fruit citrus or extract. This can be also part of the dessert and most people can do this because it is the most easy to prepare. Since fruits is very nutritious and very health, more kids would prefer this than the vegetable salad.
Salads can be prepared for any time of the day and of the meal. It can be an appetizer, side dish, main course, cleansing food and desserts.
When you go to the Philippines, one of the most famous dishes is Adobo which can be done in a variety of ingredient. It could be fish, pork, beef or chicken. Some exotic animals such as frog, “bayawak”, or even snake can be cooked in adobo style.
Since Philippines is made of three large islands named Luzon, Visayas and Mindanao it can be that there will be different culture and way of making adobo recipe. And since each large island is also composed of many small islands which is counted into thousands than it could be the adobo recipe can still be done a thousand different ways.
Basically, adobo is made up of meat (chicken, pork, beef or fish) with spices basically vinegar, soy sauce, pepper, salt and some herbs. Actually adobo is a Spanish terms which means to marinate or to combine the ingredients and left for preservation. The actual historically adobo came from Caribbean and Spain where one of the places which is abundant in herbs and spices.
It is believed that Filipinos learned this recipe from Spaniards since Philippines has been their colony for 400 years. Like other countries and cultures, Filipinos also learned to use methods to preserve food and using acid in vinegar, and salt in soy sauce, makes it more known to many people.
Though it was not named before the Spaniards invaded the country, then they taught local people that this marinated food is called adobo. At the time being, adobo has innovated its way of marinate, cooking and presentation. More ingredients have been added and sweets are sometimes also included in other culture’s way of cooking.
Today, other way of adobo cooking is still invented in the Philippines. And it will not stop because people will be craving for more imaginative way of making adobo style foods. And Filipinos are the only one who made this kind of marinate a very popular way of cooking in the world.
Though Chinese New Year is not really a holiday in the Philippines but Filipinos as descendants of Chinese are willing also to celebrate this event. So now, how will a typical Filipino celebrate the Chinese New Year? As it always has been – Food!! And these food is to honor people, family, friends and significant others. But it’s hard to prepare Chinese food because it’s too many good and delicious foods so to have the prosperity brought by these foods then we should try Chinese combo meals.
First combo meal could be the famous noodle which should be perfected not to be cut to maintain a long life with dumplings, siomai or wanton. You can sprinkle with peanuts to maintain the long prosperity and good luck in life.
Second combo meal could be group of fruits which include the orange, tangerine, and pomelo. For orange is similar to gold, tangerine is similar to luck and pomelo is similar to status of prosperity. All these can make our body full of fibers, vitamin c and enough water to be healthy.
It could also be tray with different pica-pica foods such as peanuts, sweet candies, coconuts and sesame. This portrays that people should stay together, as well as their lucky food charms in a tray.
Fourth combo meal is the vegetable, green leafy, and beans for it is truly purifying and cleansing to eat vegetables to relinquish toxins in the body and leave all the freshness of the life. You can semi-cooked the vegetables or could eat it as it is and it can be garnished with tofu or pork. Semi cooked vegetable will not dissolved all its natural minerals and nutrients.
Lastly is the fish, crabs and other sea food which signify abundance to life, mind and soul. These Chinese New Year combo meals is not expensive, good for the body, mind and spirit and can enhance the aura of a person as we Filipino welcomes the Chinese New Year!!!
When Filipino thinks of American cuisine, one of the dishes that’s top mind is burgers. At one point, the simple hamburger was nothing more than a bun, meat and condiment, but over the time, catering services has taken the simple and made it into a true work of art. And catering service has made a trends around the country is gourmet burgers with great crafts of ingredients. It will never be that old boring burger that has been in the burger industry for centuries.
Burger patties can be pork, chicken or beef and it is the benefit of the whole recipe, the center of hamburger sandwich essence. And sometimes they add spices to intensify the flavor of commercially ground burgers. They sprinkle spice rubs over food and then gently massage in the seasoning to make sure they adhere in the patties. Usually cooks uses pork for it is less expensive than the beef moreover some uses chicken for it is much cheaper than pork and beef. But the true taste of burger that makes people be more indulged with the recipe is the perfect cooking of beef.
It is recommended by most food professionals and catering service that ground beef be cooked to 160 degrees in the center. And many people think that judging doneness by color is a safe cooking practice, but if we use ground beef often enough, you will see that it can be brown without having being cooked. Meat continue to cook even after you take it off the heat, so if you take the meat’s temperature while it’s still on the grill, we can easily overcooked the burger.
Many people ignore this recommendation and prefer their burgers on the medium rare cooking, which leaves the meat’s temperature much lower and, therefore, the meat is much more flavorful and juicier. Lots of restaurant and catering service is producing good taste burgers just to satisfy the preference of people who are into burgers.
Why do people love mushrooms? It is because of its different textures, shapes and sizes and sometimes its combination with different flavors. And as we think of mushroom, Tagaytay is the place where we could get cultured mushroom as main ingredient of recipes for Catering Services. But it is a fact the in the kitchen, there could be variety of mushrooms and all we have to do is to garnish our favorite foods with them.
There are several types of mushrooms that we can define as white, cremini, porcini, Portobello and shiitake. The white kind of mushroom is the most common and lease expensive. It is usually about 3 inches in diameter and great sautéed or in salads. The smaller white kinds of mushrooms are the ones usually called the button mushrooms. The cremini is the robust one, it has an earthy flavor and somewhat looked like white mushrooms, but it is tastier and also called “baby bella.”
The porcini has a meaty texture with nutty woodsy flavor and dried with weight from 1 ounce to 1 pound. Portobello is the large and full bodied with meaty flavor and is advisable to be great in meatless recipes and delicious grilled sandwiches. Lastly, shiitake is the meaty-flavored wild mushroom, sold dried or fresh and usually the most expensive kind of mushroom.
Further, there are different style to garnish the mushroom; the fan style, fluted style and the artistic style. The fan style is to thinly slice a medium-size white mushroom, and fan out the slices and add a sprig of parsley. The fluted style can be presented through slicing off the stem from a mushroom so the cap sits flat. You can use a sharp paring knife to cut out thin wedges at intervals all around the cap. And artistic style is slicing off the stem from a mushroom so the cap also sits flat. Using the tip of a sharp paring knife pointed toward the center of the cap, press in making a tiny triangle impression.
The mushroom must be gentle cleaned with a damp cloth and soaking them in water will only make them mushy. So if you want a fresh mushroom, they must be stored in a single layer covered by a damp cloth in a place where cool air can circulate. Its freshness will stay longer for three days.
Processed Foods are foods that underwent a certain process to be preserved and prolonged its life. These processes includes: freezing, canning, refrigeration, dehydration and aseptic processing. Most of us think that processed foods are bad for one’s health but do we actually realize that processed foods are not actually bad at all.
Foods that use freezing methods for example are not bad. Vegetables and fruits use freezing method to prolong its life. Canned fish and meat are also good processed foods. Oatmeal, milk, breads are also good processed foods. Meats like hotdog, ham, sausage, tocino and longganisa are processed foods that are rich in fats thus bad for our health.
There are many ways to know if the processed food that we are buying in the market is good or bad for our health. Usually processed foods that are rich in fiber, less in sodium and have less number of calories are good processed foods. The checking of nutritional labels of the packaging to know the number of nutrients on each serving can help you determine if the food is good or bad. You can also check the level of saturated fats and trans-fats of the food.
On the other hand, foods that are made of trans-fats and saturated fats are not good for us. Foods that have large amount of sodium and sugar should also be avoided. Rich-calorie foods are also bad for one’s health. Packaged cookies, cereals with high level of sugar, canned meats that are rich of fats and processed meats are among the bad processed foods.
If you cannot avoid eating processed foods that are bad or not so good to health, you can balance it by eating these foods together with a healthier type of food. For example, if you want to eat processed meat like hotdog, make sure to cook it well. On the next day, eat cereals that are 100% whole grains to balance out the hotdog that you ate the other day.
Choosing of food is really important in good food decision making. With the fast pace of people’s lifestyle now, many people opt to choose eating processed foods. This is the reason why we have to check the food that we are eating. Always remember, if we are too busy with work, do not sacrifice your health. Give a minute or two in looking at your food choices. You might be investing on money but dying with your health inside.
Christmas has come to a close, and it’s high time for a reprieve from the heat and welcome the crisp cool and cold days of December. This time it’s packed with a lot of wonderful recipes and ideas, and while it is still November, people must decide what kind of kiddie menus will be available for Christmas season that is convenient to cook, unique taste at affordable prices.
We must also encourage our little ones to be excited about helping in the kitchen. Kids love to get it on the cooking action, and when they do, they are more likely to eat the results. This makes the cooking lively and happy, it could be the bonding moments of family. And since Christmas is also a vacation days for school aged children, it could be the best that they will engaged in cooking food for holidays.
Spaghetti and meatballs are the all time favorite of kids. Rolling meatballs is a perfect task for kids, its fun and the balls don’t have to be shaped precisely. In the process, teach them the importance of washing their hands with soap and water before and after handling the meat.
Addition to this, another family dinner makeover could be simple burger patties or cheeseburger with bacon recipe. The kids could make the patties with adults’ supervision. For this activities can also enhance their reliability, confidence and love for cooking.
As for desserts, we always welcome the idea of ‘tiramisu’ or the famous graham cake. Kids would love to make the cake for its easy way of preparation and doing the layer using the graham crackers. The secret of this recipe is in the filling.
This is true for so many recipes most certainly for this where a filling of rich creamy milk and all purpose cream soaks into the thin layers of graham crackers. This was the dessert of choice in days where people gathered for occasion. Also, because cakes were so expensive, families each prepared a layer of this graham cake with different style and toppings.
Gathering friends and family around the table to indulge in the foods where kids are the main cook will give delight to the spirit of Christmas and eating healthier food.
Appetizers are food or drinks that stimulate our appetite. They are normally served before eating the main dish. Appetizers are meals that are not as big as the main dish but most often as not, Filipinos over-eat appetizers. Some appetizers are being eaten with rice but appetizers are not viand.
Usually, appetizers are served in a restaurant or in a catering service so that the customers/diners will not get bored while waiting for their main dish.
Here are some of the famous appetizers served in catering services.
- Spinach Chips with dip – This is a spinach flavored chips that is served with a dip like mayonnaise-garlic dip or mustard-garlic dip.
- Mushroom melts – This is a mushroom dish melted with cheese.
- Cheese Rolls with dip – This is a cheese cut into strips and was wrapped in a lumpia wrapper. Usually comes with a dip like mayonnaise-ketchup dip or mayonnaise-garlic dip.
- Ham and Cheese Roll – Cheese that was molded into balls then wrapped with a strip of ham and locked with a tooth pick. This is being deep fried.
- Potato Salad – A mixture of mustard, sour cream and mayonnaise mixed into boiled baby potatoes.
- Calamares – Squids that are cut into rings then covered with breadcrumbs then deep fried. Calamares is best eaten with vinegar and chili.
- Ceaser Salad – Lettuce rich salad with mixture of Thousand Island dressing topped with toasted bread in cubes and chopped fried bacon.
- Garlic Bread Stick – Toast garlic bread then cut into strips.
- Chicken Pandan – Deep fried chicken that is wrapped with pandan leaves.
- Baked Tahong – Tahong that is baked with cheese and topped with crunchy garlic, minced.
A Filipino dining table at home also serves the best appetizers in town. Usually, these are the appetizers that are being abused by Filipinos. Too much eating of these appetizers means too much eating of rice and main dish.
- Mango Salad – This appetizer is a green mango cut into cubes that is combined with chopped onions and tomatoes mixed with bagoong alamang.
- Ensaladang Talong – Ensaladang talong is an eggplant that was boiled or grilled served with chopped onions and tomatoes mixed with salt.
- Burong manga – This is composed of sliced green mango fermented with water, salt, sugar, and garlic and siling labuyo. The fermentation can be done half-day but this is best when fermented longer.
- Atcharang Papaya – Atcharang papaya is an appetizer usually being paired with barbeque and other grilled meat. This is fermented with vinegar and sugar.
- Atcharang Pipino – Atcharang pipino on the other hand is a pipino chopped into rings and fermented with vinegar, sugar, garlic and water.
- Atcharang Dahon ng Mustasa – This appetizer is also fermented with vinegar and salt. The dahon ng mustasa should be chopped into small pieces.
- Crispy Kangkong – Crispy kangkong is being deep fried with breadcrumbs coating. This is best served with mayonnaise-garlic dip.
- Tokwa’t Baboy – Tokwa’t baboy is a deep fried appetizer cut into cubes. The tofu along with the tainga ng baboy is mixed with onions. Soy sauce with vinegar and chili is the best partner for this.
- Spicy Dilis – Fried dilis with chili flakes.
- Adobong Talong – Adobong talong is a sliced eggplant cooked by sautéing the eggplant in garlic and onion with soy sauce or oyster sauce and sugar.
Filipinos are food lovers. We really enjoy eating and cooking as well. Appetizers are part of our daily meal. Whether we eat them before eating our main dish or eat them together with the main dish, appetizers are food that can make us crave and eat more.
Pasta is a common snack in the Philippines. It is also a popular choice in Catering Services menu for every event. Pasta is a dish that originated from Italy. Pasta is a type of noodles made of unleavened dough from durum wheat. To form the actual pasta, the durum wheat is being mixed with water or egg depending on your choice. Pasta is a good source of carbohydrates but lighter than eating a cup of rice.
In this article, we will discuss the different types and shapes of pasta commonly found in Catering Service Menus.
Common/traditional kinds of pasta
- Spaghetti – this is the most common and popular kind of pasta in our country. Spaghetti with red meaty sauce is the most favorite type of dish using this pasta. This pasta is about 10-inch long.
- Macaroni – macaroni pasta has two types: (a) elbow macaroni used for soup and baked macaroni and (b) salad macaroni used for macaroni salad. This pasta is a small type of pasta that looks like a C-shape.
- Lasagna– this pasta is a wide and rectangular shape kind of pasta. Lasagna cooked and baked with tomato sauce with ground beef and cheese is one of the most delicious dishes for this pasta.
- Fettuccine – this pasta means little ribbons. Fettuccine can be mistaken to be spaghetti but they differ in width. Fettuccine pasta is a quarter wider than spaghetti. Alfredo or carbonara (a dish with white sauce) is a common dish for this pasta.
Other kinds of pasta
- Ziti – this pasta is tubular in shape and has a smooth surface. This is best cooked with red or white sauce.
- Penne – this tubular type of pasta is almost similar with ziti. The only difference of the two pastas is the slanted edges of penne at both ends.
- Ditalini – this is short pasta that is about half an inch. This pasta is a good replacement with macaroni when making soup or salad.
- Gemelli or twisted pasta – this pasta is twisted in shape and can also be a substitute in making soup. This is also good when top with red sauce and baked.
- Farfalle or bow-tie pasta – this pasta looks like a bow-tie. This is also good with red or white sauce. Mix this pasta with olive or vegetable oil topped with some ground beef is a sure hit dish. This comes with different flavors that come in different colors. Kids will surely love the shape and the color of the dish.
Presented in this article are the different types of pasta that come with different shape. Instead of using the traditional types of pasta that your family had gotten used to, why not try the other type. Like experiment in your sauces, try it with your pasta noodle; same delicious taste but different look and texture.
Christmas is the most anticipated and magical of all celebrations. Hearts filled with contentment. Carols sang with eagerness; busy street lights flickering with merriment; heaps of presents everywhere. This is a season of loving, sharing and giving.
We can start up the holiday with a glass of your favorite spirit paired with sumptuous canapés. The famous pica-pica foods such as scallops, fried shrimp, cheese sticks, french fries, chicken lollipop, chicken pandan and hush brown can be a balancing appetizers.
We should also pay tribute to Filipino cuisine by promoting and serving well-loved meals such as Crispy Pata, Kare-Kare, Binagoongan, Lechon Kawali and Crispy Ribs, Sinigan (pork or fish) and Tinola. A plain, garlic or java rice and mashed potatoes for kids and babies is a combination of main dishes. You could also add home-cooked viands like beef mushroom and chicken cordon bleu.
As for desserts, people would usually enjoy ice cream and cakes, chocolate mousse and coffees with a twist. Kids would love to enjoy different flavors of icecream with sprinkles and adults may like fruits combined with ice cream such as banana split (also with sprinkles).
As with the experience of dining, we should set the right holiday mood with festive centerpiece. Christmas balls that is glittery and pinecones can be used at the dinning area. Make attractive accents and perfect complement of classic dinner wares and linens.
Also, we could update our backyard with interesting pieces that allows us to extend our dining areas at home. There could be garden umbrella with rectangular table set, tableware set and kettle, colorful canister, table napkins and its holders.
But aside from this combinations and bundles, we must always remember that “a family that eats together, will eventually stays together”. The Christmas spirit is about family and food can be a real start to make the union be more intimate and strong. In food industry, we believe that family’s success also lies on great food and ambiance.
The Filipinos love of desserts is created by cultural diversity of each community. Dessert is panghimagas (in Tagalog), saramsam (in Ilocano), palamis (in Pangasinense), and dulse (in HIlingayon). Desserts is consists of baked goods, ice cream, or even party refreshments.
In the Philippines, desserts are already found in the streets such as the famous “dirty ice cream,” halo-halo, mais-con-yelo and even the banana-con-yelo. It also goes with the event such as Christmas occasion desserts puto bungbong and bibingka (found during traditional Christmas midnight masses). The dairy desserts that are prepared like candies: yema, and pastillas and the pasalubong ng bayan which is buko pie (sometimes with different combination of flavors). There is also available sweets such as an all time favorite leche flan, ube (comes from ube yam), gelatin and the newbie which is “lechetin,” a combination of leche flan and gelatin. Another desserts of Filipino people are the palitao, ginataan, turon, and polvoron.
The common denominator with these desserts is its sweetness that comes from sugar. These all natural goodness is delightfully refreshing especially after having a good meal. Aside from sugar there is available evaporated milk and condensed milk which adds to the real taste of each recipe. Coconut is another famous ingredients of desserts, and because it is very abundant in the country, most small scale farmers or agriculturist makes the most of this.
Dessert is a food to ease one’s satiety (suya). It doesn’t have to be nutritionally sound but people cannot live without them. It please the senses in way savories can’t. If no dessert is forthcoming, it feels as though the meal ended abruptly. It is also during dessert that the whole family will be able to talk and make stories of their eventful day. It is also their bonding moment when they are happy with what sweet foods they are eating.
Another good thing about desserts is that they can also be eaten anytime. Most of the time they are served during special occasion or event, but having them on ordinary days is also a reason to celebrate.
Couple will slice the cake. Then they will spoon feed each other with a small amount of cake they had slice. Then people will applause. This is a common scenario during wedding day reception. Wedding cake is essential in one’s wedding day. Choosing the cake does not only talk about the design but most importantly, the kind of cake. Couple can choose from fondant cake and icing cake.
What are the differences between these two cakes? In choosing from these two cakes, you actually have to know your priorities because these two cakes are really different from one another in terms of appearance, costing, taste and function.
Fondant is a sweet icing made of sugar, corn syrup and gelatin. Brides commonly chose to have fondant cakes during their wedding day because of its appearance. Fondants have the ability to be designed in a way that icing can’t. In fondant, you can also avoid bubbles and other design malfunction. Fondants are also smooth and look very professional.
Fondant cakes are also functional than icing because it can be used during indoor and outdoor occasions. They can also be molded in a way that icing can’t.
On the other hand, fondants are pricey than icing cakes. In the Philippines, fondants can cost from Php4000 and up. In terms of taste, the bland and rubbery tastes with waxy texture of fondants are main considerations why brides opt to choose icing cakes than fondants. Some guests if not all even peel off the fondant just to eat the cake alone.
Icing on the contrary is made up of butter, sugar and milk. Icing are more delicious that fondants. The sweet taste of the icing combined with the cake gives cake lovers a good time eating than fondants. Icings are also more affordable than fondants. If you have a small budget for your cake, choose icing cakes.
Icing cakes are more prone to design defects that fondants especially if the chosen design is too complicated. Icing cakes are easier to prepare than fondants. Though, icings can be designed, it is hard to polish it that fondants. In terms of function, icings are not advisable for outdoor events.
Choose what suits you best
In choosing your cake, you have to be very careful and considerate especially if you have a budget to meet. If you want a more professionally looking cake and a more functional cake, you must choose fondant cakes. If you want a more affordable and more delicious cake, choose icing cakes.
The choice among the two types of cakes depends on the type of needs you are into. Like choosing a wedding dress, the bride should choose the perfect cake on her most special day.
In cooking, we usually use vegetable oils which is edible mostly made from peanuts, olives, coconut and safflowers. Oil are extracted from the plants or fruits thought pressing or extracting machine. People are using this mostly to sauté or to fry. But there are varieties of ways to use the oil, specifically olive oil which could be used for salad dressing or marinades.
Olive oil which is naturally found in olives is extracted with the use of pressing machine or cylinder-like extracting machine. The home-made olive oils can be put in an small extracting or pressing cylinder, the extracted oil will need to be washed by water, put into the fridge to be able to separate the oil from the water.
Olive oil imported in the Philippines is marketed as high quality product and sold for premium price. This is because of the locally high cost of producing olives and competition among high price imported olive oil that dominates the low and medium quality oil markets. When we extracted the oil in olives, it becomes one of the healthiest oil to be used since it is rich in monounsaturated fats and antioxidants. Olives have many specifications and good kinds of olives are identified though pleasant flavor and aroma that is matching foods. However, olive oil is usually used for low-point smoke/temperature cooking and there are times that you would not prefer to use olive oil in other mixed of cooking.
People usually use one oil or combining two oils when cooking. Combination of olive oil and vegetable oil (coconut oil) can be used both in high and low smoke point of cooking and temperature with pleasant flavor and aroma..
People are exposed to vices such as smoking and this can affect their whole being. It took several months for them to quit smoking. However, there are foods that can help people to stop smoking and rehabilitate their body from exposure to smoking. So tell us, how do you do it?
Basically, smokers must have the general idea of the effects of smoking towards active smokers and passive smokers. They usually thought they only harm themselves but what they are not conscious of is the effects of their vices towards another. As an effect, then health of everyone is at risk. These are best reasons to stop smoking. If you have the determination and will then all we have to do right now is to rehabilitate the body through foods.
People usually smoke after meals, and to discipline themselves then after every meal they should find other food that may psychologically affect them to quit. First is fruits and vegetables, the more you consumed these foods then it can make them lose interest in smoking for it increases their satiety.
Smokers are confused by their cravings for smoke to their cravings for food. Addition to this, eating fruits, vegetable and even diary products make smoking taste awful so if you are craving for smoke, eat some cheese, milk, chocolate drinks, fruits and vegetable and avoid eating meat and consuming alcohol (because alcohol makes cigarette tastes good).
Omega 3 foods such as fish can help to detoxify the body from the toxins and nicotine brought by the cigarette. It reduces the stiffness and thrombus of arteries and can reduce the acute vascular damage. Furthermore, fish is the great sources of omega-3 fatty acid.
So it was so easy to quit smoking, it just everyone’s responsibilities and obligations to know how and why smoking is the cause of preventable death and should start quitting through eating good and favorable foods. Because no one has the power to one’s self and would only win this fight if they themselves try to start the battle against it.
As people would love go swimming in different beaches in the world, they would also enjoy catching fishes and clams near the shore. They are usually found in rocks and we can make a lot of recipe to eat these iron-rich clams. Philippines offers wide variety of clams around each costs and local residents are good in catching clams and even teach tourists how to catch them.
But then, as we plan to cook for dinner seafood is not considered, kids would love chicken, pork or beef. But during this summer season, since it is appealing to go to different beaches, why not take this opportunity to teach kids to eat seafood. Once we went to a rural place with virgin beach with a lot of rocks with different classification of clams found near the shore.
The kids enjoyed the view of the coast since there are a lot of jelly fishes, colorful fish and even crabs. But they enjoyed the most is catching of clams and later that night it became our dinner. It was delicious and very tasty because of its freshness and cleanliness of the beaches where they lived.
The ingredients we used are the following:
- Ginger, garlic and onion.
- We also used fish sauce, pinch of salt and pepper.
- Add some malungay leaves and bell pepper.
- Red chili and herbs
- Kinchay and spring onion.
- Water and chicken or pork broth.
- Saute onion, garlic and ginger in 2 tablespoon oil.
- Add the kinchay and spring onion
- Add the bell pepper and other vegetables if prefer.
- Add the clams
- Add water, let it boil for 5 minutes
- Add fish sauce and broth
- Then the malungay leaves
- Salt and pepper to taste
- Sprinkle Red chili and herbs
- Let it boil for 2 minutes
- Then serve.
You can still add other vegetables such as squash, kangkong and other green leafy vegetables. Add some pork minced and/or chicken.
Love is many splendid things.
Food is many splendid things.
Love is Food? Food is Love?
Yes. This is true especially for some food. Like all other artists paired with another artist, food actually have their own love teams, famous love team to be precise. These food love teams are popular because of the unique taste that their pairs are giving us. And Filipino food will not be on the bottom of the list!
5 Famous Pinoy Food Love Teams
- Puto and Dinuguan
– This is a famous combination especially during snack time. These two blends well with each other especially when you eat them by dipping the puto into the dinuguan. That’s the best way of eating them.
- Mangga and Bagoong
– No one will argue that this is really one of the most famous food combinations in the country. All ages of life are eating this because the sour and salty taste blends really well especially after eating a heavy meal.
- Tuyo and Champorado
– The combination is famous during rainy season. The sweetness of champorado gives tuyo more flavors. Kids who are not eating tuyo will learn to eat them when you combined it with champorado.
- Sinangag and Itlog (Silog)
– Silog Meals are Filipino’s favorite breakfast meals; combined with different viand like tapa, tocino, longganisa, fried bangus and others. These silog meals will really break your fasting after a long sleep and will prepare you for the long day ahead. But wait, didn’t I mention that silog meals can be eaten even during lunch and dinner?
- Coffee and Bread
– Coffee and bread combination is an all-day meal for Filipinos. You can have them during breakfast and snack time. For people who are dieting, you can eat this during lunch. The best way to eat this: isawsaw ang tinapay sa kapeng mainit!
Filipino food is really amazing. Two different tastes can be combined to create a perfect pair. What is also amazing is the ability of our food to have a combination all time of the day, breakfast, lunch, snack time and even during dinner. “Kung baga, walang pinipiling oras, kaya anong pang hinihintay mo, kain na.”
Food Photography is essential for Catering Services Business and Restaurants. A very captivating photos of Food choices from caterers will attract people’s attention. Saucy, deliciously red, drooling melted cheese, isn’t good to have and put some spaghetti in your mouth? Come, grab one.
More than the familiar taste of a food, we are also encouraged by how we see one food especially when ordering in a restaurant. A menu book is much more encouraging with beautiful photos of food on it.
Like me, when I am not craving for any food but would like to eat something, I will base my order on how deliciously to my eyes are the foods in a particular food chain or restaurant. The more appealing the food to my eyes, the more it look delicious, the more chances I will order that food.
The delicious feeling and encouraging appetite that we have during this time when ordering a food is mainly because of how it is being presented to us, how it looks like in a photo. Food photography, it is.
Food to our eyes
What is Food photography? Food photography, according to Wikipedia.com is a still life way of taking photos that aims to provide attractive and realistic photographs of food for advertisement purposes. These are the people needed in food photography.
- Food Photographer – a photographer who specializes on taking photos of different food. With his skills, he can actually take photos of food to make it realistic to our eyes. A food photographer is also responsible with the over-all look of the food during photo shoot. Being a food photographer needs more creativity because you need to find the most beautiful angle of the food. A food photographer should know how to use different lightning to make the food more attractive and realistic.
- Food Stylist – a food stylist is mainly responsible for setting-up the food to be photo. The use of different material and techniques is his tool in making the food lively and more realistic. He basically responsible for making and arranging the food artistically. A food stylist studies food culinary but differs from a cook or chef because a food stylist needs to make an extra effort to make the food more appealing and palatable in a two-dimensional photo.
Here are some of the famous styling techniques that food stylist used in food photography.
- To make the food look fresh in a photo, a food stylist uses the technique of spraying food with a mixed of water and corn syrup
- On taking a photo for a cereal with milk, the use of heavy white cream instead of the real milk is encouraged to avoid taking a soggy cereal flakes
Food photography is an art that needs more than just photography skills. It needs more creativity for what you are photo shooting is something that is lifeless; thus a food photography should give life to it.
There have been many ice coolers around the world and now that summers have been felt within our skin then it is time to take out the ice crushes from our kitchen cabinet. Ice that may be combined with different all made ingredients with the heavy freshness of fruits we know and love. So just flick of the “on” button of electric ice crusher or just manually crush some ice, add some fruits and sugar plus the milk, the summer heat can be beat without a cost.
HALO HALO is the greatest conqueror for summer’s heat. For it contains colorful ingredient with a splash of evaporated milk and ube or leche flan. Mais Con Yelo is the second best known ice coolers in the Philippines. Cream style corns and kernel corns with sugar and milk and ice is combined to make this very good ice cooler. Addition to this, Saba or simply banana con yelo where banana are boiled with brown sugar then mixed with milk, pearls and shaved ice. Lastly kids would love the colorful combination of scramble Scramble is originally concoction used an egg beater to make this one.
Sago and gulaman is taken as beverage-dessert with a combination of sago, gulaman and sweet syrup from sugar or used in panocha and of course the famous shaved ice. Some make additional ingredients such as pinipig or gata. These are the most favorites in the Philippines but there are other ice coolers from different countries.
For Malaysian culture, the most famous ice coolers is the “Ais Kacang” which is made with generous service of attap cheese (palm seed), red beans, sweet corn, grass jelly topped wit evaporated milk, coconut milk then with rose syrup and sweet syrup (cola). “Falooda” is a dessert beverage popular in India, Iran, Sri Lanka and Bangladesh. It is a mix of rose water syrup, vermicelli, tapioca pearls and milk or water. “Sam bo Luong” is famous in Vietnam, it is made of Chinese pearl barley, dried longan, lotus seeds, seaweeds, red jujubes mixed with sugar and crushed ice.
So summer is beaten not just in the Philippines but also from other countries. Hot weather and ice desserts go grandly together and offering so many choices of recipe so that people can adjust their ice coolers according to their preference and taste.
Obesity has become main problems of people nowadays and it has many causes such as metabolism and extent of physical activities done by people. They are advised to take in minimal daily calorie may turn to fruits, vegetables and whole grains. It was such an importance to maintain diet and continue to live by eating and enjoy the tastes of different foods.
One thing is for sure for obese people, they must monitor their consumption of sugar, carbohydrates and fats. Most of them are working with their doctor, dietician, and undergo weight-loss program which is too much expensive for that matter. Addition to this, trying to lose weight through vain and crash diets carries risks which may develop health problems; vitamin deficiencies and even failure to attain and maintain weight are significantly higher.
So people who are gaining more and more weight are required to take very low calorie diet or could take in liquid diets. But without money or to find cheaper way of dieting is very easy, you must first set up with what food is needed.
Here are the foods that could help people with weight management but without alleviating their budget:
Corn can be very appealing to people, aside that it is not expensive; it is abundant especially here in the Philippines. It has antioxidants which helps body to metabolize more.
Iced Coffee is good for the coming summer, because drinking coffee can help our body in detoxification and can reduce the risk of skin cancer. Drinking it cold will lessen the heightened temperature of the summer and our body,
Watermelon can be good for maintaining hydration and since it is 90% water then you will be able to maintain to take in fewer calories because watermelon is eaten,
Lastly, fiber rich food, foods rich in calcium, and low calorie can help them in maintaining fewer carbohydrates. But improving metabolism also includes the schedule of meals, timing of food consumption without limiting the content of the daily menu also have impact.