Sunday, June 9, 2013

Easy Beef Stroganoff


250g beef tenderloin cut into strips
200g button mushroom cut in half
1 small onion chopped
1/4 cup soy sauce
3 tbsp butter
2 tbsp flour or cornstarch
3/4 cup sour cream
salt and pepper


1. Marinate the beef in soy sauce for at least 10 minutes
2. Melt the butter in a sauce pan.
3. Add onions and saute until translucent.
4. Add marinated beef and simmer for 8-10 minutes.
5. Stir in the sour cream and season with salt and pepper to taste and continue to cook for 2- 3 minutes
6. Thicken the sauce with cornstarch diluted to 1/4 cup of water and cook for another minute.
7. Serve over rice or pasta.

Wednesday, November 12, 2008

Famous Tuna Carbonara


4 cloves garlic, minced
1 medium onion, minced
1 stalk celery, minced
1 thumb size ginger, minced or extract
1 tbsp butter
1 can evaporated milk
1 can all purpose cream
1 can tuna flakes , drained
1 pack cream of mushroom diluted in 1 cup water
1 can button mushroom, sliced
3/4 kg bamboo macaroni pasta
1/4 bar cheese, grated
salt to taste
pepper to taste

Cook pasta according to package direction.
Saute garlic, onion, ginger in butter
add tuna
add celery
add button mushroom
add milk
add cream of mushroom
add cheese
add all purpose cream
When sauce is already thick, add salt and pepper to taste

Thursday, April 24, 2008

Cooking Terms (F)

Flake Breaking food into small pieces, most often with a fork. This technique is used to break apart delicate foods such as fish or crab meat for salads. Flaking is used to test fish for doneness.

Flute/Fluting Pressing or crimping an attractive edge into the edges of a piecrust before baking, using a fork or fingers. The fluted edge should be pressed under the rim of the pan in several places to prevent shrinkage. When a top crust is used, the top and bottom crusts are pressed together to seal in the filling.

Fold Combining 1 ingredient, usually a light or delicate ingredient, with another heavier ingredient by gently turning the mixture with a spoon or spatula to minimize loss of air. Two motions are used: cutting vertically through the mixture and sliding it across the bottom of the bowl and up the other side. Typically used to mix fruit into a batter such as muffin or pancake batter.

Fry Cooking food in hot fat over moderate to high heat. Pan-frying (frying) and sautéing are similar, although sautéing is generally considered to be quicker and uses less fat. Deep-frying requires that the food be submerged in the hot fat.