Ampalaya Con Carne

Many of us don't like eating AMPALAYA (Bitter Melon) because of its taste, but if you try this recipe you can enjoy eating it.

You'll Need:

4 cloves garlic, crushed
1 medium (50 g) onion, sliced
200 g pork, cut into strips or ground ( you can also use beef)
3/4 cup water
1-1/2 Tbsp tausi (salted black beans)
1 Tbsp oyster sauce
1/4 tsp pepper
1 large (300 g) ampalaya (bitter melon), seeded and thinly sliced

Procedures:
1. Saute garlic, onion and pork.
2. Add water and tausi.
3. Simmer for 20 minutes.
4. ADD oyster sauce and pepper.
5. Simmer for 7 minutes.
6. Add ampalaya.
7. Cook for another 3 minutes. Serve while hot.

--CookingSisters--

Cooking Terms of the Week (E-F)

Egg wash
A mixture of beaten eggs (yolks, whites, or whole eggs) with either milk or water. Used to coat cookies and other baked goods to give them a shine when baked.

Fillet
To remove the bones from meat or fish for cooking.

Filter
To remove lumps, excess liquid, or impurities by passing through paper or cheesecloth.

Flan
An open pie filled with sweet or savory ingredients; also, a Spanish dessert of baked custard covered with caramel.

Fold
To cut and mix lightly with a spoon to keep as much air in the mixture as possible.

Fry
To cook food in hot cooking oil, usually until a crisp brown crust forms.

Honey And Herb Grilled Fish

I'm just curious of what the beer can do to my grilled fish. That's why I added beer to my marinade and it turned out good.

300 g Tanigue ( you can also use any meat that you want)
1/2 c. honey
1/4 c. vegetable oil
1 1/2 tsp. rosemary leaves, crushed
1/4 tsp. black pepper
1 c. beer or ginger ale
1/2 c. dijon mustard
2 tbsp. onion powder
1 tsp. salt
1 tsp. garlic powder

Procedure:

1. Combine all of the ingredients
2. Marinate in refrigerator 1 hour.
3. Remove fish from marinade.
4. Grill it until done.

--CookingSisters--

Cooking Terms of the Week (D)

Dash
A measure approximately equal to 1/16 teaspoon.

Deep-fry
To completely submerge the food in hot oil.

Dice
To cut into cubes.

Direct heat
A cooking method that allows heat to meet food directly, such as grilling, broiling, or toasting

Dredge
To sprinkle lightly and evenly with sugar or flour. A dredger has holes pierced on the lid to sprinkle evenly.

Drizzle
To pour a liquid such as a sweet glaze or melted butter in a slow, light trickle over food.

Drippings
Used for gravies and sauces, drippings are the liquids left in the bottom of a roasting or frying pan after meat is cooked.

Dust
To sprinkle food lightly with spices, sugar, or flour for a light coating.

Uses of Tarragon

Last week, my sister and I saw herbs on pots for sale at the grocery store. They have basil, rosemary and tarragon.

We already tried basil and rosemary in our dishes that's why we chose tarragon this time.

Here are some information about tarragon

Tarragon has an Anise-like flavor that is suited to vinegars and fish, but it also has many other uses in the kitchen. It has limited medicinal uses, but does have the peculiar property of causing slight numbness of the mouth when the leaves are chewed. It is an aromatic perennial that is native to Siberia and the Caspian sea area. It enhances the flavors of many foods, but can become overpowering if excessively used. It enhances fish, pork, beef, poultry, game, potatoes, tomatoes, carrots, and most mainstream vegetables. It also goes well with lemons and oranges. It can be used in cream sauces, herbed butters and vinegars, soups, sour creams, and yogurt.

Tarragon is not a beautiful plant specimen, but it is still a viable herb to grow in the home garden. It has a rampant root system, and should be divided every 2-3 years to keep it flavorful and vigorous. It should be started as seedlings, cuttings, or divisions. The French Tarragon is much more flavorful for kitchen use than the Russian Tarragon, so be careful when buying seed. Sprigs can be used anytime, but the main cuttings should be at 6-8 weeks after setting out and before a killing frost. Tarragon should be mulched for the winter in the colder climates. It prefers sandy, well-drained loamy soil and will do well in full sun or partial shade. It can be divided and potted for the winter, but may resist transplanting. Be aware also that if you do get over this obstacle, as an indoor plant it does require a good bit of light.

Tarragon makes a good companion plant for other herbs and vegetables

Tarragon is also effective for eliminating intestinal worms in children. Follow the directions for herbal teas and give 2 cups per day. Teas can also be used for menstrual cramps, stomach cramps, digestive problems, fatigue, nerves, and to promote the appetite. Alternatively, capsules can be made using dried, powdered leaves for situations where making teas is not convenient.

For toothaches, try chewing on a couple of Tarragon leaves for relief. Tarragon can also be used in place of salt for people on salt-restricted diets.

--CookingSisters--

Cooking Terms of the Week (C)

Caramelization

Browning sugar over a flame, with or without the addition of some water to aid the process. The temperature range in which sugar caramelizes is approximately 320º F to 360º F (160º C to 182º C).

Chop

To cut into irregular pieces.

Coat

To evenly cover food with flour, crumbs, or a batter.

Combine

To blend two or more ingredients into a single mixture.

Cream

To beat vegetable shortening, butter, or margarine, with or without sugar, until light and fluffy. This process traps in air bubbles, later used to create height in cookies and cakes.

Crisp

To restore the crunch to foods; vegetables such as celery and carrots can be crisped with an ice water bath, and foods such as stale crackers can be heated in a medium oven.

Crush

To condense a food to its smallest particles, usually using a mortar and pestle or a rolling pin.

Crystallize

To form sugar- or honey-based syrups into crystals. The term also describes the coating.

--CookingSisters--