Recipe of the Day

[Jack]

---

...anybody know the recipe for Cebu Chorizo? ...

Pirmi man ko kita ana sa mercado. Murag ground meat raman na with spices, seasoning og kanang patibuok gani(my mother calls it accord). Ila raman na masahon and then isulod sa hog casings(tinai nga pinauga). Nya tahion dayon, human! Chorizo na!

Anyway, ang akong nakita-an nga actual recipe sa internet is this one:

Spanish Chorizo

8 lbs lean pork, cubed
2 lbs pork fat, cubed
5 tablespoons salt
2 tablespoons fine grind black pepper
3 tablespoons cayenne pepper
1 tablespoon coarsely crushed red pepper flakes
2 tablespoons finely minced garlic
1 teaspoon cumin seeds
1 teaspoon dried oregano
2 tablespoons white sugar
1 teaspoon fennel seeds
1/4 cup red wine vinegar
3/4 cup brandy
1/2 teaspoon ascorbic acid
1 teaspoon saltpeter
6 feet medium hog casings

1. Grind meat and fat separately through the coarse disk and mix together.
2. Place in a LARGE bowl.
3. Sprinkle remaining ingredients on meat mix thoroughly.
4. Cover with plastic wrap and cure in the fridge for 24 hours.
5. Remove from fridge and give meat mixture another good stir.
6. Prepare casings and stuff with meat.
7. Tie off in 4 inch links.
8. Hang to dry for 8 weeks.

...just got this from RecipeZaar.com

[Streetcar]

Hello Jack, salamat for taking the time to post the recipe for Chorizo here pero daghan man kaayo ingredients oi. Kapoyan man ko gabasa anang mga ingredients. Palit na lang kaha ko ug longanisa unya butangan nako ug suka oh di ba aslum-aslum na gamay like chorizo. basin chorizo de bilbao nang imo. i wonder kung puede na? buy hey jack, i will try that recipe sometime thanks a lot for the effort in posting and sharing that here

[d`monyita]

^ maam galadz naka cook naka ani? unsa ka dagko na packages ang spag? heheh 2 ka half kiKG packages or 2 ka 1 kilo pack?

na korek jud si ma'am ana....mga 200g lang yan dear. 

Kinsa naa recipe ug pinaputok na tilapya?

if that is the fried one...then u just have to make slits yata sa flesh and season well then deep fry in very hot oil. (bantay sa talsik ng mantika ha)

and sa mga guru have one more Q.... is wansoy = coriander <-- spell check?? heheh

yes that is the same.&#160; wansoy=coriander=cilantro=humut na food. hehehehehehhe. like that herb a lot.

thnx thnx...

ur welcome


ginutom tuloy ako sige isip ng cilantro sa salsa and then carbonara.....gawas tingali ko palit ug bacon hahayyyyy.


edited part :
waaahhhhh! ang cheese diay....hala later on na lang...maguba ako budget. huhuhu. tulo laway na lang tawn.

[d`monyita]

ug mga 7 leaves&#160; sa unsay ngan ana oi kanang dahun nga brown ba nga isagul sa humba

do u mean dahon ng laurel? dried bay leaves?

^^ ang dahon nga brown imong pasabot...basin dried asuzenas?

kana azucena di ba dried banana blossoms man yan sis gwyn?

[Gwynhuever]

d'monyita - malingaw jud ko mag read sa imong tagbislish (tagalog bisaya english) oi....anyway i do not know for sure but i think you are right! sa amo man gud my mama just call it azucenas.....

[d`monyita]

ang alin gud na TAGBISLISH? kaning like this? hehehehehehe

oops OT.

para di OT....yes...i researched...it is called banana blossoms and another substitute for that is called lily blossoms.

i read in a blog before that humbang pata looks like a hippo....mura bitaw noh?

[purple]

Anybody who could give me recipe for tempura sauce and for squid balls... thanks

[KISKILISKIS]

bro tempura sauce naa ko. ako lang gicombine ang mga sauce sa mga mamaligyaay sa karsada like ka tirso, seamaster, viloria etc.

Ingredients: Tam-is

Corn starch
Knorr cubes (any flavor) kaw bahala
sugar
ginisa mix
water
seasoning.

misx them all lang.. mao nana

[sparks]

thanks to this topic. im starting to learn how to cook already...

[Jack]

For future use, im just gonna post this recipe i got form the National Dairy Authority.


YOUGURT

Preparations for Making Yogurt

Ingredients & Utensils:

Fresh milk
Starter Culture(Streptococcus thermopilus & Lactobacillus bulgaris -1.5%each- or 1 cup plain yogurt.
Sugar (usually added to at 8% but can go lower or higher depending on taste)
Flavors (fresh/preservedfruit or fruit extracts)
Saucepan or casserole
Ladle
Thermometer
Basin with cold water bath
Weighing scale
Stove
Packaging materials

Procedure:
Pasteurize the milk at 90 * C for 10 minutes
Cool the milk immediately to 50* C.
Add the sugar, mix well and leave undisturbed for 30 minutes.
Add the stsrter culture and mix well.
Incubate or bath for 34 hrs.or until clotted; or leave at room temperature overnight.
Refrigerate for a few hours before stirring to prevent wheying off.
Stir the clotted yogurt until homogenous and add the desired flavors.
The yogurt can be eaten immediately or stored in the refrigerator.
The keeping quality of yogurt is 2 weeks.

I just had this cut-n-paste from their website.
Here's a link: http://nda.da.gov.ph/services.htm