Quick Fix Snack - Part1

BREAD STICK + CHOCOLATE FUDGE


= YUMM-OHhh

Chicken TINOLA

INGREDIENTS

Oil
Chopped Onions (Sibuyas)
Chopped Ginger (Luya)
Chicken (choice cuts)
Sayote / Green Papaya
Chili leaves (Dahon ng Sili)
Fish Sauce (Patis)
Water
Salt and Pepper to taste

PROCEDURE

Heat Oil.

Add Onions

and Garlic Saute until soft.

Add Chicken pieces and stir-fry.

Season with Patis

Simmer for 3mins.

Add Water.

Bring to a boil.

Add Sayote / Green Papaya

and Chili Leaves. Bring to a boil until the chicken and vegetable is tender. Season with salt and pepper to taste.

Serve Hot with Love.

Basic Cooking Terms - Part 3

SAUTE
To fry quickly in small amount of oil with high heat in a skillet.


SEAR
To brown the surface of meat or fish in intense heat. To seal and enhanced the flavor.


STEAM
To cook the food in steam of boiling water in a covered pot or steamer.


STIR-FRY
Chinese way of cooking food in small amount of hot oil.

photo credits: www.inmagine.com

Basic Cooking Terms - Part 2

DEEP FRYING
To fry by immersing in deep pre-heated oil.


BAKE
To cook in the oven by dry and continuous heat.


BLANCH
To plunge food quickly in a boiling water and refreshed it in a cold water to stop the cooking.


PARBOIL
To cook partially in boiling water (half-cooked).


POACH
To cook in submerged barely simmering water.

photo credit: www.inmagine.com

Basic Cooking Terms - Part 1

BOILING
To cook in water or liquid until it reach it's boiling point.


BRAISING
To cook in a small amount of liquid or sauce into simmer.


SIMMER
To cook in liquid just below the boiling point


GRILLING / BROILING
To cook in direct heat and or over a fire fueled by charcoal, gas or wood by using a grill, gridiron or a metal plate to hold the food. Usually done outdoors.


ROASTING
To cook in heated air with the right temperature usually in oven or near hot coals.

photo credit: www.inmagine.com