COOKING TIP NO. 8 – SUBSTITUTING INGREDIENTS

* If you’re cooking lumpia, you can substitute garbanzos with patani seeds. * Cubed potatoes can be substituted by white kamote or sweet potatoes. * For sinigang dish, sampaloc (tamarind) fruits can be replaced by green mangoes, calamansi juice or kamias fruit. * Instead of using commercial lumpia or wonton wrapper, you can use home-made [...]

COOKING TIP NO. 7 – PROPER CHICKEN STORAGE

Fresh, raw chicken can be stored in its original wrap for up to two days in the coldest part of the refrigerator. However, freeze chicken immediately if you do not plant to use it within two days after purchasing. You can freeze most chicken in its original packaging safely for up to two months; if [...]

COOKING TIP NO. 6 – INSPECTING CHICKEN

Physically inspect the chicken before purchasing. Its skin should be creamy white to deep yellow; meat should never look gray or pasty. Odors could signal spoilage. If you notice a strong, unpleasant odor after opening a package of chicken, leave it open on the counter for a few minutes. Sometimes oxidation takes place inside the [...]

COOKING TIP NO. 5 – HANDLING CHICKEN

When handling raw chicken, you must keep everything that comes in contact with it clean. Raw chicken must be rinsed and patted dry with paper towels before cooking; cutting boards and knives must be washed in hot sudsy water after using and hands must be scrubbed thoroughly before and after handling. Why? Raw chicken can [...]

COOKING TIP NO. 4 – EXTRACTING COCONUT

* Have the coconuts grated. Squeeze until the meat is well extracted. * Strain the pulp out of the milk and set aside. This is called the “kakang gata” or first extraction. * Add another cup of water in the pulp (depending on how many cups the recipe requires), and repeat the process. This is [...]

COOKING TIP NO. 3 – BOILING, SIMMERING, STEAMING

* Steam potatoes whenever possible to conserve nutrients. If you have to boil them, add 1 teaspoon vinegar or lemon juice to the water to make potatoes snowy white. Add a little milk in which cauliflower is cooked to retain whiteness. * Add a grated quarter of small onion and a dash of sugar to [...]

COOKING TIP NO. 2 – DEEP FRYING

* Use a deep heavy saucepan (3 to 5 quarts) if an electric fryer is not available. * Oil should be enough to cover the food to be fried and allow it to move freely in the pan but should never exceed half the depth of the pan. This is to prevent spilling over of [...]

COOKING TIP NO.1 – FRYING, SAUTEING, BROWNING

* In pan frying and sauteing, always get your pan hot first before adding the oil or butter so food will not stick to the pan. * When sauteing with garlic, always brown them in oil after salt has been added but before any other ingredients. This will bring out the full flavor of ingredients. [...]

Make Your Own Healthy Sandwich Tips

Have your own field day in the kitchen with this guide to preparing healthy sandwiches: 1. Choose the right bread. The bread of your sandwich may be more beneficial to your body than white polished rice, which is basically filled with empty carbohydrates. You can use a crusty baguette, whole wheat and whole grain bread, [...]