Monday, September 19, 2011


Biltong is South African dried meat. Many different types of meat used in the production, ranging from beef through game ostrich fillets on commercial farms.

Biltong is usually made from either beef or game. Game biltong is made of various bucks, such as impala, kudu and wildebeest. Ostrich biltong is also great. Game biltong generally less fatty beef, so if you're watching your character will know where to go.

Ideally, the meat is marinated in vinegar (cider vinegar is a traditional, but the balsamic vinegar also works very well) a couple of hours, and finally paid before the taste of meat.

Mix spices traditionally composed of a lot: salt, whole coriander, black pepper and sugar cane. This mixture is then ground roughly together, sprinkled with a lot of meat on the follow-up treatment saltpetre is voluntary and you can also add additional preservatives (necessary for biltong wet should not be frozen).

The meat should be left for a few hours (or refrigerate overnight), and the excess liquid is poured off before the meat is hung to the desiccator.

It is usually dried in cold air (rural), cardboard or wooden boxes (city) and temperature-controlled drying room (commercial). According to the spices, a variety of variants being produced. Biltong can also be done in cold climates, using a torch to dry the meat, but care must be taken to ventilate because mold can start to form on the meat.

A traditional dry slowly deliver a media diet for about 4 days.

Apparatus for convection oven 40-70 ° C (100-160 ° F), breaking the door open to let out the moist air can dry the meat for about 4 hours. Despite the slow-dried beef is considered by some a better tasting, oven-dried ready to eat after a day or two to prepare.

Friday, September 16, 2011

White Chocolate

White chocolate is not chocolate as usual. White chocolate contains cocoa butter, a cocoa bean product is also used to produce chocolate. Cocoa butter, which has a slight taste of chocolate combined with milk ingredients, sugar and flavorings such as vanilla often to create the creamy confection known as white chocolate.

White chocolate is ivory-colored (white chocolate made with vegetable fat is white) and is rich and creamy. Its subtle flavor complements other soft ingredients in the kitchen.

During the manufacturing process, is the substance in the dark cocoa beans separated from its fat content (such as milk, semisweet and dark chocolate), but unlike traditional cocoa to chocolate, by recombinant . As a result, white chocolate contains antioxidant properties that characterize or more ingredients in chocolate.

When chocolate liquor is pressed, the fat removed. The cocoa butter fat-calling, and is the main ingredient in white chocolate.

In dark chocolate, cocoa butter is reblended with the procedures for separating solids of cocoa in order to dark chocolate. It can also be sweetened and mixed with other ingredients such as milk carton, so that the chocolate we eat normally.

However, white chocolate with cocoa butter does not meet with cocoa powder. In contrast, sugar and milk are added to create the final treatment. Because the caffeine in chocolate is cocoa, not the cocoa butter, white chocolate contains no caffeine.

Monday, September 12, 2011

Dimsum, Chinese Culinary

Dim sum is unique culinary art (Cantonese) or Dian Xin (Mandarin) means "little heart" and originated in China hundreds of years ago. It is said to have begun along the Silk Road, where farmers, workers and travelers often stopped at the side of the road for tea tea in the afternoon, recycle nutrients and relax, one day old version of the bar area. restaurants.

Dim sum is a Cantonese term for snacking. However, the dim sum is usually referred to a style of Chinese cuisine prepared as individual portions or small bites of food traditionally served in small steamer baskets or on small plates.

What types of food served at a typical dim sum lunch? Many dishes are steamed or fried. Among the former, is everything from pork ribs steamed char siu bao and - steamed buns with roast pork - in Har Gao, wonderful shrimp dumplings with translucent skin.

Think of dim sum buffet on wheels, but more refined with a larger selection of delicious food. Dim Sum is composed of many small dishes that could be considered as an appetizer, but when consumed in quantity, can have a good meal but not too filling.

They are kept warm in a portable gas burners built-in roll, fried in a little 'hot, while you wait, or served at room temperature.

A Dim Sum is commonly regarded as dumplings steamed, but includes more than pellets. Chinese Dim Sum may include a variety of foods such as steamed buns stuffed with meat and vegetables, assorted rolls, spring rolls, chicken feet, sticky rice and Shui Mai

Shui Mai is a dumpling filled with pork and steamed shrimp. Containing one Shui Mai 58 calories, 3.8 g total fat, 1 g saturated fat, 160 mg sodium, 3 g carbohydrate, 4 grams of protein. A dumpling steamed shrimp, called Ha Gao, contains 44 calories, 1 g total fat, 1 g saturated fat, 120 mg sodium, 5 g carbohydrate, 3 grams of protein.

Sunday, September 11, 2011

Ramen Japanese dish of noodle

Ramen is a Japanese dish of noodle. Ramen noodle dishes are very popular in Japan, and boil the noodles are in principle available to the broth flavored with various toppings many. Chukamen noodles, which are usually made from wheat flour and Kansu (alkaline solution) is used ramen dishes.

Ramen soup stock is usually made with chicken or pork, combined with a variety of ingredients such as kombu (seaweed), katsuobushi (skipjack tuna flakes), niboshi (dried baby sardines), beef bones , shiitake mushrooms and onion and season with salt, miso or soy sauce. Other styles that have emerged in particular after the curry ramen and other flavors.

Classified by the flavors of the soup, there are four main types of ramen: shio ramen (salt flavored soup), shoyu ramen (soy sauce flavored), tonkotsu ramen (pork bone soup based cream), miso ramen (fragrant miso soup). Negi ramen ingredients are common, shinachiku (experienced bamboo shoots), nori (dried seaweed), boiled eggs, narutomaki, and more.

Ramen Recipes   

Salmon Ramen with Fresh Vegetables by Shirley Smith Ingredients    

2 Ramen bricks
1 Tbsp. butter
1 onion, finely chopped
1-1/2 cups milk
4 oz. cream cheese, cubed
1 cup carrots, julienned
1 cup zucchini, julienned
2 cans (6.5 oz each) salmon, drained and broken into chunks


Heat the butter in a saucepan and add the chopped onion.
Saute the onion for 2 minutes.
Add milk, cream cheese and 1 flavor packet.
Cook and stir until mixture is smooth. Do not boil.
Add carrots, zucchini and salmon and simmer for 5 minutes.
Meanwhile, cook the pasta with the flavor seasoning packet lasts for 3 minutes.
Drain the liquid.
Add ramen noodles to the salmon mixture and vegetables. Mix gently and serve immediately.

Tom Yam The Top Thai Culinary

Tom Yam
Tom Yam is the name of a typical spicy broth in Laos and Thailand. Tom yum is widely served in neighboring countries like Malaysia, Singapore and Indonesia, and became popular in the world.

Tom Yam is the top Thai Culinary loved by foreigners, according to a recent study. And it is one of the favorite dishes for Thais as well.

Most of the recipes for tom yam to demand that you follow the instructions for specific amounts of ingredients with added flavoring. In fact, Thai Tom Yam will feel far away, adding ingredients and taste constantly, until you reach the taste you want. You may never see a scoop of Thai cuisine, but you'll see a lot of tablespoons of broth flavored.

Tom Yam Kung Recipe (Hot and Sour Shrimp Soup) :

Ingredients :

8 oz (250 g) shrimp/prawns, shelled and deveined
5 green Thai chili peppers (prik khee noo), optional
1/4 cup (2 fl oz/60 ml) lime juice
1 teaspoon black chili paste (nam prik pow)
2 garlic cloves (kratiem), minced
5 kaffir lime leaves (bai ma-good)
3 cups (24 fl oz/750 ml) water
2 stalks lemon grass/citronella (ta-krai), lower 1/3 portiononly, cut into 1-in (2.5-cm) lengths
2 shallots, sliced
3 thin slices fresh or dried galangal (kha)
1/4 cup (2 fl oz/60 ml) fish sauce (nam pla)
1/2 cup sliced straw mushrooms
1 tablespoon chopped cilantro/coriander leaves (bai pak chee)

How to cook:

Rinse shrimp shells and place in a large saucepan with water. Bring to a boil, strain the broth and discard the shells.
Add the garlic, lime leaves, galangal, fish sauce, lemongrass and shallots in stock, then the mushrooms and pepper, if using. Cook gently for 2 minutes.
Add shrimp soup, and bring to a boil. When the shrimp is cooked, place lime juice and black chili paste serving bowl. Pour the soup into a bowl, stir, garnish with coriander leaves and serve.

Friday, September 9, 2011

Dates, Fruit of the middle east

Dates (Kurma)
Dates, is one of the oldest fruit trees in the  world and is mentioned in the Qur'an and Bible. Number of date palms is about 100 million worldwide, of which 62 million palms can be found in the Arab world. Place of origin palm, the date is uncertain. Some argue that the first date palm tree home in Babel, Iraq, while others believe that its origin or Dareen Hofuf, Saudi Arabia or Harqan, the Persian Gulf island of Bahrain.

Dates Tree

Dates is a "drupe" in which an outer fleshy (exocarp and mesocarp) surrounding the shell (the pit or stone) of hardened endocarp with a seed inside. Each fruit is oval-shaped and cylindrical, 3-7 cm long and 2-3 cm in diameter, and when unripe, range from bright red to bright yellow in color, depending on the variety. The flavor is sweet, like a mix of sugar syrup and honey. They contain a single, brown, semi-hard about 2-2,5 cm long and 6-8 mm thick.

Dates are one of the most popular fruit with an impressive list of important nutrients, vitamins and minerals necessary for normal growth, development and well-being.

The fruit is rich in dietary fiber, which prevents absorption of LDL cholesterol foods in the intestine. The fiber helps protect the mucous membrane of the colon, reducing the exposure time and as binding to cancer-causing chemicals in the colon.

Dates Cake
The dates have been traditionally used to treat different ailments of the Islamic world. Date of treating respiratory diseases, and to stimulate the heart rate. The date can also make an ointment for the treatment of local irritation and sores. The dates are expected to strengthen the muscles of the uterus during the last trimester of pregnancy. This is believed to help the expansion of the uterus during birth. Dates are also recommended for use during breast-feeding additional power to add to your diet.

Palm fruit date can also be used for cooking. They can be cut and used in a variety of sweets like cakes and other dessert dishes and other savory dishes.


A cappuccino is a coffee drink topped with micro-foam milk. Cappuccino began in Italy where it is still a post morning fun. IThe Italians can tell a tourist from a native though because only a tourist will order a cappuccino after noon. It is considered a breakfast drink in Italy, but in other parts of the world is served all day.

Cappuccino is espresso machine produces steam. Espresso coffee is poured into the bottom third of a cup, and the same amount of warm milk. Upper third of the drink consists of milk foam. Shaved chocolate, raw sugar, cinnamon or other spices are often sprinkled on top of the drink over. Cappuccino is served in a spoon and then consumed.

How To Make Cappuccino

Espresso Machine
You need :
  • Ground Chocolate
  • Ground Coffees
  • 3 oz. cold milk
  • Cinnamon
  • Nutmeg
  • 5-oz. Or Larger Cups
  • Espresso Machines

  1. The difference between Cappucino Latte. In fact, cappuccino and lattes are made with espresso and milk. The difference is that in the cappuccino, the milk is "froth" (using the steam wand as part of an espresso machine) in a "microfoam" which is about twice the volume of dairy origin. Latte milk is "steam" (heated, with the result of the hot milk with a small head of foam), using the same steam pipe, but a different technique.
  2. Make a 1 1/2 oz. espresso, leaving enough water in the espresso machine to steam some milk.
  3. Place in a 5-ounce espresso or larger cup so you have room for milk.
  4. Set the espresso machine to steam.
  5. Fill the jug in stainless steel with 3 oz. cold milk and place the steam wand.
  6. Place half of the nozzle in the milk and milk left in the 45 to 60 seconds, or until the milk is hot and not enough foam for your preference.
  7. Add 1 1 / 2 oz hot milk to the espresso.
  8. Spoon some foamed milk onto the top
  9. If desired, sprinkle with cinnamon, ground chocolate  or nutmeg.

Rendang, World's Most Delicious Food (CNNGo’s Readers), Culinary From Indonesia

Rendang is a dish originating in the Minangkabau ethnic group of Indonesia and is now used throughout the country. One characteristic of Minangkabau food culture is used for ceremonies and special guests. Also popular in Malaysia and Singapore, rendang is traditionally prepared by the Malay community during festive occasions.

Based on the top 10, CNNGo’s Readers List (September 2011)
Sumatra’s rendang as the number one food in the world.

Reader Kamal F Chaniago showed great foresight when he wrote, "Rendang is the best." The clear winner of a loyal following, this dish beef can now legitimately claim "most delicious food in the world".

Beef is slowly cooked in coconut milk and a blend of lemongrass, galangal, garlic, turmeric, ginger and chilli, then left to stew for a few hours to create this dish of tender, tasty beef goodness.

Rendang Recipes

2 lb of bee
20 pieces of shallots
10 pieces of garlic
150 gram red chili pepper
50 gram ginger
10 pieces of clove leaves
60 gr kunyit
300 gr candle nut
5 helai salam
8 cups of thick coconut milk
8 cups of thin coconut milk.


Cut beef into several-bite sized pieces, and boil until half done.
Skin shallots, garlic, and mix with chili.
Brown this spice mix for a few minutes.
Boil beef and this spice mix in the thin coconut milk.
Put in daun.
Boil until dry.
Add thick coconut milk, boil until coconut milk dries while mixing it occassionally.

Thursday, September 8, 2011

Benefits of Soy Bean

Soybean (Glycine max) is native to China and has been cultivated for over 13,000 years. It was first introduced in Japan before becoming popular in other Asian countries. The plant is classified as an oilseed more than one pulse (legume) by the Organization of the United Nations Food and Agriculture Organization (FAO). In Indonesia, soybeans processed into tempe and tahu (tofu), Tempe and tahu is a popular food in Indonesia.

Soya beans contain high amounts of proteins, including all essential amino acids (the only vegetarian source of this type). Soybeans are a rich source of calcium, iron, zinc, phosphorus, magnesium, B vitamins, omega 3 fatty acids and fiber.

Soy milk is able to reduce cholesterol in the body, helping to reduce heart risks. Healthy eating soy is known to curb the bad cholesterol and triglycerides, which are the root causes of heart disease in humans. It also contains soluble fibers which help fight cholesterol metabolism boost.

Soy consumption is thought to be one of the main reasons for the low rate of breast cancer and prostate cancer in Asian countries. Daidzein and genistein isoflavones found in soy and its derivatives has been shown in epidemiological studies to be protective against breast cancer and prostate cancer.

Current studies show that soy can help some women to relieve menopausal symptoms. In fact, soy is better to prevent than to alleviate hot flashes.

Soy is known to contain adequate amounts of calcium necessary for the body to help keep your bones strong. Women especially need this additional intake of calcium by the use of soy to prevent osteoporosis that can occur in the later stages of their lives.

So, when eating soy now, if you want to be healthier

Coleslaw "Cabbage Salad"


Coleslaw comes from the Dutch word, kool; koolsla which means cabbage and lettuce salad. This word entered the English language in New York in the late 1700s. Since that time the word synonymous with coleslaw dishes complement any picnic or barbeque's in America. Foods that are often taken as a picnic is a burger or hotdog.

Coleslaw, sometimes called slaw in some American dialects, is a salad consisting primarily of shredded raw cabbage. It may also include grated carrots and other ingredients such as fruits and vegetables, apples, onions, green onions, peppers and various spices.

This Culinary can be used to make main course salads. Add sauerkraut cooked leftover meat, this salad can be easily converted into a main dish. I salmon leftovers, adding a cup of frozen peas turn a basic party cabbage.

In addition, This salad can also be used in sandwiches and wraps. Add fresh, cold slaw and crisp with a hot grilled sandwich is a good way to extend the meat and add nutrition and flavor. When grilled sandwich, you might want to make sandwiches and toast, and then carefully remove and add the salad and serve chilled. This keeps the temperature and texture of high contrast.

Other variants of cole slaw, cheese, salty, is a popular north-east of England. It contains cheese, onion, lettuce and cream instead of mayonnaise. Another variant, broccoli slaw, cabbage used instead of raw broccoli.

Borscht: vegetable soup from Eastern Europe

Rusian Borscht
Borscht is a beet soup usually made with beef broth and topped with sour cream. For a vegetarian soup, use vegetable broth instead.

Borscht is a vegetable soup from Eastern Europe. This culinary usually made of tomato paste, meat, vegetables, and so on according to individual tastes. The other ingredients are: sugar cream, onion, celery / parsley, leeks, cabbage, kielbasa (Polish sausage), dry rye, butter, salt, lemon juice and vinegar.

The soup came to the existence of the coating in the cellar vegetables consumed in the winter months. Most families had a container, usually a pot or kettle pot, staying out for the storage of these ornaments. Around the spring thaw pot was first settled in the heat and cook the soup in a food well. One of the main vegetables in the diet consumed during the winter months was Slavic beet. Therefore, the recipe has changed in what is traditionally known as a beet soup.

Borscht Recipe

  • 1 pound slice of meaty bone-in beef shank
  • 8 cups beef broth (Use gluten-free broth if you are cooking gluten-free)
  • 4 large beets, peeled, chopped
  • 4 carrots, peeled, chopped
  • 1 large onion, peeled, quartered
  • 1 large russet potato, peeled, cut into 1/2-inch cubes
  • 3/4 cup chopped fresh dill
  • 2 cups thinly sliced cabbage
  • 3 Tbsp red wine vinegar
  • 1 cup sour cream
  • Salt and pepper to taste
cooking process
  1. Take 4 cups of beef broth, sugar cane, beef, onion and boil in large saucepan. Reduce heat, cover and simmer until meat is tender, about 1 hour and 30 minutes.
  2. Transfer meat to work surface, trim the fat, tendons and bones and discard. Chop the meat, cover and refrigerate. Let cool a little broth. Chill in the pot until cold, at least 4 hours and up to 1 day.
  3. Spoon fat from top of the cooled broth and discard. Add remaining 4 cups broth, beets, carrots and potatoes and bring to boil. Reduce heat, cover and simmer until vegetables are tender, about 30 minutes.
  4. Stir cook the meat, cabbage and 1 / 2 cup of dill, until cabbage is tender, about 15 minutes. Season with salt and pepper. Stir in vinegar.
  5. Ladle soup into bowls. Garnish with sour cream and remaining 1 / 4 cup dill.

Wednesday, September 7, 2011

Cucumber benefits


Cucumber is a very edible fruit which comes from the cucumber plant Cucumis sativus, which belongs to the Cucurbitaceae family. It is used for various purposes, as it can be eaten raw or cooked. With so many health benefits, it becomes one of the key elements of diet and nutrition of skin.

Cucumber benefits are amazing, and unlike the bright red tomatoes and bright orange peppers for their bright colors and distinct flavors, vegetables, cucumbers not flaming. They are connected to the store to produce the hallway, and full-bodied taste is not what makes them irresistible to the palate.

It is believed that cucumber helps to reduce swelling around the eyes and large dark circles under the eyes. It is a treatment in the world that is used to its maximum.

Cucumbers are the most wonderful and natural eye pads you can find for yourself. The swelling and tiredness of your eyes that can only come if you do it in a relaxed manner. These natural eye pads do wonders after a long day at work.

If you eat a half cup of sliced, peeled, raw cucumber, you will consume eight calories. Talk about a great diet! Cucumber also acts as a natural diuretic to help promote urinary tract health and helps to dissolve kidney stones. An enzyme in the benefits of cucumber in the body protein degradation, so they are easier to digest, and if your hair is thinner, you will appreciate to know that the natural silicon and sulfur, which is available is the cucumber can help boost your hair growth.



Moussaka is to the Eastern Mediterranean Culinary what lasagna is to Italy: very rich, a special dish that is perfect for a Sunday dinner or a potluck get-togethers. The recipe requires a little 'time to assemble, but good Lasagna, it's worth it.

Moussaka is a stew made from eggplant with layers of spicy meat filling then finish with a creamy white sauce that is cooked to perfection in gold.

Moussaka is mainly based on the taste and the taste of eggplant, if the eggplant is cool enough, not worth starting to make moussaka, because it involves a lot of work. People mistakenly assume that dubious aubergines can be disguised with a layer of ground meat sauce and a milk-white, and it was "brilliant" Culinary.

Moussaka is a calorie of food as a cup to prepare the moussaka provides 550 calories. This includes more than 27 percent of the recommended daily intake of 2,000 calories. Eat moussaka is not ideal for dieting because it would take about 57 minutes to burn the calories in a cup of this food.

Minced meat is rich in protein, so a dish moussaka high protein content. Serve this dish provides 25 grams of protein, more than four times the number of eggs. Protein to build and repair body tissues, so it's important to eat protein every day.

A serving of moussaka provides 5 grams of dietary fiber, an essential nutrient for good health. Dietary fiber can help you manage your cholesterol and blood sugar, keep your digestive system healthy and nutritious also promote regular bowel movements and feelings of fullness.


Sachertorte is a chocolate cake. This cake is very popular in the city of Vienna, Austria. Sachertorte is a timeless composition of the most important ingredients and the finest in the kitchen of pastry, with no additives: pure chocolate butter, eggs, sugar, flour and apricot jam. What makes a Sachertorte is the quality of ingredients and how they harmonize perfectly with the other.

The cake consists of two layers of density, chocolate cake not too sweet (traditionally a sponge cake) with a thin layer of apricot jam in the chocolate icing in between and above per night. Traditionally served with unsweetened whipped cream, as most Viennese consider the Sachertorte too "dry" to eat by itself.

You can buy the original Sachertorte in one of four stores or Sacher Confiserie, Vienna, Salzburg, Graz and Innsbruck. Try the unique taste of the original Sachertorte.

Tuesday, September 6, 2011



Gelato is an ancient Italian frozen dessert, a far more recent variant of which is ice cream. As such, gelato is made with some of the same ingredients as most other frozen dairy desserts. Milk, cream, various sugars, flavoring including fruit and nut purees are the main ingredients.

For a product to carry the label of “ice cream” in the US it has to have a minimum 10% fat content. Lower quality ice cream will be around 11 or 12%, while higher quality products will hit 16% and higher.

Gelato is a different thing all together- since the milk-to-cream ratio is much higher, the fat content is significantly lower- anywhere between 3 and 8%. This is particularly important when t comes to taste, as the lower fat content doesn’t saturate your taste buds as much, and the flavors have the chance to emerge stronger.

The difference between the weight of the ingredients and the weight of the final product given a fixed volume, used to measure the amount of air that is trapped in the final product, is about 25%-30% in gelato and usually in excess of 50% in ice cream. The reason of the different air content resides in the churning method and the processing speed.

Ice cream is served frozen, while gelato is not- hence the challenge to lick your way around the cone before it melts. You surely cannot be distracted while enjoying a gelato cone


Bulgogi literally means "fire meat" in Korean, which refers to the cooking technique—over an open flame—rather than the dish's spiciness. The term is also applied to variations such as dak bulgogi (made with chicken) or dwaeji bulgogi (made with pork), although the seasonings are different.

Bulgogi on the other hand is thinly (card stock thin) sliced, against the grain rib-eye steak prepared on a hibachi grill, broiled in the oven, or pan-fried.

Bulgogi can be served as a main dish over a bowl of hot steamy white rice or as a component in other Korean dishes such as japchae, lettuce wraps, banchan (an assortment of Korean side dishes), bibimbap, and kimbap to name a few.

Bulgogi Recipe

  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon sesame seeds
  • 1 clove garlic, minced
  • 1 teaspoon white sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon monosodium glutamate (MSG) (optional)
  • 1 pound beef top sirloin, thinly sliced
  • 1 carrot, julienned
  • 1 green onion, chopped
  • 1/2 yellow onion, chopped

  1. In a large resealable plastic bag, combine soy sauce, sesame oil, sesame seeds, garlic, sugar, salt, black pepper, and MSG. Place beef, carrots, and onions in the bag; seal, and shake to coat the vegetables and beef with the sauce. Refrigerate for at least 2 1/2 hours. I prefer to marinate mine overnight.
  2. Preheat an outdoor grill for high heat. Remove meat and vegetables from marinade, and place on a large sheet of aluminum foil; seal. Discard marinade.
  3. Place on grill, and cook for 15 to 20 minutes, or to desired doneness.


The word 'Adobo' comes from the Spanish that have a meaning sauce, seasoning or marinade. But in the Philippines, Adobo refers to one of the cooking process. When the Spaniards colonized the Philippines in the 15th century, they found a way to cook a typical Filipino nation, which is boiled with vinegar. This kind of cooking process is referred to as 'Adobo'.

But the food is cooked in its development through a process of 'Adobo' even this is called 'Adobo'. Adobo's famous dish is Adobo is made from chicken and pork. Adobo chicken has a shape like a stew, but it's not sweet, but slightly acidic and aromatic coriander. quite easy to prepare ingredients, including a thin cutlet fried in bread crumbs, garlic, coriander, black pepper, turmeric powder, soy sauce, lime juice, and cornflour.

Here's one example adobo recipe


For 1 kg of meat (approximately):
We will use a spoon to eat
5 de la Vera Paprika
4 Oregano
5 Olive Oil
3 garlic powder (or fresh, 5 cloves garlic, minced or crushed in a mortar)
1 Salt
10 Water

measured according to an estimate, because everybody liked salt more or less, or other materials.


Clean the parts or pieces of meat to marinate. We can soak the ribs in one piece or cut into the meat. In the same container in which we will keep the meat marinade, put all ingredients, then add a little water and stir well.

Moisten all the meat with marinade and leave covered in the refrigerator for 24 hours at least. Ready to be cooked according to what we want, baked or boiled.

Monday, September 5, 2011



The scone is a small British quick bread of Scottish origin. Scones are especially popular in the United Kingdom, the United States, Canada, Australia, New Zealand, and Ireland, but are also eaten in many other countries.

They are usually made of wheat, barley or oatmeal, with baking powder as a leavening agent. The scone is a basic component of the cream tea or Devonshire tea.

Simple Scone Recipes

  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter, frozen
  • 1/2 cup raisins (or dried currants)
  • 1/2 cup sour cream
  • 1 large egg


  1. Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
  2. In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.
  3. In a small bowl, whisk sour cream and egg until smooth.
  4. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
  5. Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

Sushi healthy culinary from japan


Sushi is a Japanese delicacy consisting of cooked vinegared rice (shari) combined with other ingredients (neta). Neta and forms of sushi presentation vary, but the ingredient which all sushi have in common is shari. The most common neta is seafood.

Consists of cold cooked rice dressed with vinegar that is shaped into bite-sized pieces and topped with raw or cooked fish, or formed into a roll with fish, egg, or vegetables and wrapped in seaweed or stuffed in a small tofu pouch.

Their are many common varieties of sushi served in most sushibars and restaurants. While some only serve the typical items, many have their own unique combinations well worth the try.

Types of sushi

  • Chirashizushi, is a bowl of sushi rice topped with a variety of sashimi and garnishes
  • Inarizushi is a pouch of fried tofu filled with usually just sushi rice.
  • Makizushi is a cylindrical piece, formed with the help of a bamboo mat
  • Narezushi s a traditional form of fermented sushi. Skinned and gutted fish are stuffed with salt, placed in a wooden barrel, doused with salt again, then weighed down with a heavy tsukemonoishi (pickling stone)
  • Nigirizushi onsists of an oblong mound of sushi rice that the chef presses into a small rectangular box between the palms of the hands, usually with a bit of wasabi, and a topping (the neta) draped over it.
  • Oshizushi A block-shaped piece formed using a wooden mold

Gin Tonic

Gin Tonic

Classic, simple, lightweight and perfect for a summer afternoon. The best gin and tonic is made ​​with the best gin, especially those with a slight citrus flavor and a great blend of botanical extracts. Tanqueray Rangpur and Bombay Sapphire are two of my favorites and if you like this recipe but do not like gin, you might try the Vodka Tonic.

6 cl gin
15 cl tonic water
lime wedge for garnish


Pour ingredients into a highball glass with ice cubes.
Mix well.