1. Cut the Maling in sticks
2. Dredge in flour
3. Dip in beaten egg
4. Lay the strips in the bread crumbs, turn it over and press it into the breading to evenly coat.
5. Dip in egg again
6. Lay the strips in the bread crumbs, turn it over and press it into the breading to evenly coat again.
7. Fry in hot oil.
8. Serve with a mixture of ketchup and mayo
9. Enjoy!
2 Packets of Pancit Canton ( original/sweet and spicy)
1 tbsp. oil
1/2 medium sized onion sliced
1/2 medium sized carrot julienned
1/8 medium sized cabbage julienned
1 tbsp. oyster sauce
1 cup water
PREPARATION
1. Preheat a large pan
2. Add oil
3. Sautee onion. carrots
4. Add water
5. Add Ramen noodles
6. Simmer until there is no water
7. Add flavorings and oyster sauce
8. Add cabbage
9. Serve while hot. enjoy
Riceype is composed of IC as the Director/Producer, Liezer as the Camera Operator/Head Chef and Kio as the Camera Operator/Photographer. They are siblings who likes to bond through cooking. they were recently invited in Umagang Kay Ganda to make one of their original recipe the no-bake fudge cake. take a look at the behind-the-scene.
Since the Kraft Company put it in a box in 1937 every American kid grew up with macaroni and cheese. There can be no doubt that its ultimate origins are Italian, as one finds macaroni and cheese recipes from the late thirteenth century in southern Italy. The anonymous Liber de coquina, written in Latin by someone familiar with the Neapolitan court then under the sphere of Charles II of Anjou (1248-1309) has a recipe called de lasanis which we can call the first “macaroni and cheese” recipe. It was a macaroni, in this case, lasagne sheets made from fermented dough and cut into two-inch squares that were cooked in water and tossed with grated cheese, probably Parmesan. The author suggests using powdered spices and layering the sheets of lasagne, just like today, with the cheese if desired.
But the American macaroni and cheese has two main lines of ancestry claimed. In the first, it is thought that macaroni and cheese was a casserole that had its beginnings at a New England church supper. In southeastern Connecticut it was known long ago as macaroni pudding. In the second, and more famous story, and more than likely the original story, it is said that the classic American macaroni and cheese returned with Thomas Jefferson to Virginia after his sojourn in Italy. Jefferson had brought back a pasta machine from Italy. His daughter Mary Randolph became the hostess of his house after Jefferson’s wife died and she is credited with inventing the dish using macaroni and Parmesan cheese. Later, the Parmesan was replaced with cheddar cheese. Anyway, that's one story. It is more likely that Jefferson encountered the dish in Italy and brought back the recipe.
In many circles, processed foods have come to seem bad, even immoral. What fascinates me, though, is how food engineers look at food. What problems are they trying to solve? What tools do they have at their disposal? What are their points-of-proof and methods? Food engineers don't think about food the way the rest of us do. For them, it's a material like steel or drywall or duct tape. They are concerned with building something and it just so happens that we eat this end result. This isn't the moralizing story that you've heard so many times; this is just how gravy mixes developed, their chemistry and technological history.
Our story begins back in the 19th century. Philip Thorne filed a patent in 1882 for a floury product that could be mixed with water to create an instant dough. "The object of my invention is to manufacture a new and improved prepared flour, which needs only be mixed with water to form a dough for a biscuit; and the invention consists in thoroughly incorporating butter deprived of its water with flour and baking-powder."
But the instant biscuit dough wasn't an instant success. Dry mixes -- just add water! -- didn't really catch on for decades. It wasn't until 1931 that Bisquick came onto the market, and not until the 1950s that the baking aid really took off. Cake mixes like Betty Crocker's followed shortly thereafter and exploded in popularity, becoming what the author of Paradox of Plenty, Harvey Levenstein, called "one of the great marketing success stories of all time." One key trick was that the original mixes just required water, leaving housewives feeling a little left out of the cake making process. So, General Mills switched up the recipe to require cracking a single egg into the mix, then adding water. And in that way, cakes got made. "By 1950, one theme had come to dominate all else: convenience," Levenstein notes.
As in baking, so it went with gravies, too. All kinds of gravy mixes came onto the market, proclaiming their greatness. But gravies were actually a more difficult mix to create. Just like homecooks might like to have gravy without having to actually cook meat, the food processing industry needed to eliminate the actual beef or chicken.
You could have gravy without all the trouble of making the meat that would generate the drippings. In a curiously parallel movement, the food processing industry also wanted to eliminate actually cooking meat to generate that meaty gravy flavor. In fact, industry actually needed to. It would be far too expensive to cook a bunch of meat, keep the drippings, and throw away the rest.
"The gravy mixes are a little more sophisticated because the flavor from a gravy mix may be a beef gravy, but it's never been near a cow," said Gary A. Reineccius, a food scientist at the University of Minnesota. "To me, some of the real innovations that have occurred in gravy have been in the flavoring systems."
Initially, a big chunk of that flavoring came from a wonderful chemical initially developed in Japan called monosodium glutamate, or as you probably know it, MSG. For pennies on the dollar, MSG could approximate the taste of meat. Throw some spices in and you could create something that the American consumer would buy. Food Technology magazine reported in 2008 that 40 percent of American households used some sauce or gravy mix. It doesn't hurt that these gravy mixes are almost preposterously cheap.
Cost was the whole impetus behind making a gravy mix in the first place. Relative to canned gravy, the dehydrated nature of the mix means that it's lighter and therefore cheaper to ship and package.
Once the technology to dry and grind vast slurries of gravy was available and decent flavorings had been created, competition moved to other areas. The great American innovation machine went to work on a problem that had plagued mankind for centuries: lumpy gravy. You see, the problem with all gravies is that when you add starch to a watery, fatty admixture, the starch has a tendency to clump together. The flour inside the lumps becomes isolated from the mixture. Because the water can't reach it, it never dissolves. Home cooks can prevent this by simply stirring the mixture, but that required "considerable skill," as General Mills' Harold Keller put it in a 1958 patent application.
Keller's solution to the lump problem was to include a leavening agent that helped break up the clumps as they were forming.
It has now been discovered that it is possible to prepare a dry mix composition which may be used for the preparation of gravies and sauces without the disadvantages attendant the prior art methods. The composition of the present invention may be added even to boiling water without the formation of lumps, even with only a minor amount of stirring.
But it turned out that Keller did not have the final word. Lumps still formed, particularly when the mixes were added to boiling water. The best way to keep them from forming, as Kari Bos of Carnation describes in a 1982 patent, was to slowly heat up the mixes. Making lumpless gravy was still a two-step process.
So, Bos suggested adding maltodextrin to the gravy mix. The long chain of glucose molecules was able to reduce the number of lumps substantially if mixed with starch in precisely the right ratio, as he demonstrated in his patent's key chart. Around a maltodextrin to starch ratio of 1:1, the lumps disappear.
But in the 1980s, the patent trail for gravy mixes goes cold. Flavor scientists, we're sure, have continued to improve. Low-fat and low-carbohydrate versionshave been created. But by and large, the gravy mix form has stabilized. The ingredients haven't changed much, except some brands like McCormick's no longer use MSG.
Now, the food trends are running against the gravy mix. The magic of a powder that sprouts into something like a food has about the same appeal as a packet of sea monkeys these days.
Paella is one of the most popular and famous of global dishes, to define exactly what paella contains is almost impossible. There are as many variations of paella as there are cooks, with many claiming that their recipe is the best tasting or most authentic. The origins of the dish, however, are quite humble. Understanding a little of its history will help explain why so many varieties exist.
Valencia in Eastern Spain is the undisputed home of paella. It is one of the largest natural ports in the Mediterranean and has been one of the most important rice-producing areas in Spain since rice was introduced by the Moors over 1200 years ago. In fact, the Spanish word for rice is ‘arroz’, which is derived from Arabic, not Latin like most of Castilian Spanish.
Humble Beginnings
Paella was originally farmers' and farm labourers' food, cooked by the workers over a wood fire for the lunchtime meal. It was made with rice, plus whatever was to hand around the rice fields and countryside: tomatoes, onions and snails, with a few beans added for flavour and texture. Rabbit or duck might also have been added, and for special occasions, chicken plus a touch of saffron for an extra special colour and flavour. Paella was also traditionally eaten straight from the pan in which it was cooked with each person using his own wooden spoon.
Little by little, as 'Valencian rice' became more widely available, paella recipes were adapted with new variations appearing. With Valencia being on the coast, it is no surprise that various types of seafood crept into the recipes over the generations. Now paella is the generic name of 200 or so distinctive rice dishes or ‘arroces’ from the Valencia region let alone other parts of Spain and the rest of the world. To this day a "true" Paella Valenciana has no seafood but a mixture of Chicken, rabbit and snails with green and white beans.
‘Paella’ – where did the name come from ?
It’s a little confusing but ’paella’ or to be more exact ‘la paella’ is the name for cooking pan itself and not the dish. The word comes from old Valencian (in Valencia they have their own language somewhat similar to Catalan) and probably has its roots in the Latin 'patella' meaning pan.
There are however, some other wonderful (if less likely) theories about the origins of the name. The most romantic of them suggests that the dish was first prepared by a lover for his fiancée and that the word is a corruption of ‘para ella’ (meaning ‘for her’ in Spanish). Like all myths there is a small grain of truth in this and although many women still traditionally do the cooking in Spain, making paella is usually left to the men - very much like BBQ’s in the UK!!!
It has also been suggested that the word ‘paella’, is derived from the Arabic word "Baqiyah", which means ‘leftovers’ - once again emphasizing both the dish's humble and arabic beginnings.
Paella – the most sociable of all culinary occasions
In Spain paella is still unique. Not only do families congregate on mass to eat paella in restaurants, but it is often cooked at weekends at holiday homes in ‘bodegas’ or ‘txokos’ (large dining areas where families gather) or at beach or mountain picnic sites. There are many paella competitions all over Spain and very often a giant paella is the centrepiece for many fiestas.
It’s easy to see why - paella can create a party, a ceremony and a debate (often over the making of the paella itself!!) - making it one of the most sociable and enjoyable of all culinary occasions.
And finally, if you don’t already know – and you want to impress your friends, "paella" is pronounced "pa-e-ya" with the "e" as in "bet".
Knocking back a few pints of beer while chowing down on copious amounts of salty, greasy food is a time-honored tradition all over the world. The Spaniards came up with tapas or pinchos, the Koreans snack on anju, and we Filipinos have pulutan. A popular favorite in our country is sisig, which is comprised of a pig’s face that’s been chopped up and fried to perfection. Crispy, tangy, and meaty, it’s a perfect complement for beer’s natural earthy flavors. While its high fat and sodium content can make you dizzy and bloated, none of that matters once you’re three bottles in to drowning your frustrations with your douche ex in between mouthfuls of sizzling sisig.
Off With Its Head: How Sisig Is Made
The distinct, savory aroma wafting from that sizzling plate of sisigmight make mouths water, but the recipe behind it could turn the stomach of the more squeamish among us. The first step involves taking a pig’s head (a real pig’s, not your ex’s) and boiling it until it’s tender. The hairs are then removed, with the fleshy portions chopped and then grilled or broiled. Finally, the whole lot is seasoned with salt, pepper, vinegar or calamansi juice before being fried with chopped onions, various types of sili, and chicken livers. Traditionally, sisig is topped with a raw egg which is gently cooked by the sizzling plate’s residual heat. Some eateries occasionally add ox brains, crushed pork cracklings, and even mayonnaise for added richness.
Pork may be the default protein of choice for whipping up sisig, but some adventurous cooks have also used exotic meats like ostrich, frog, and python. Vegetarians and pescetarians (along with practicing Catholics during the Lenten season) can also join in on the fun by going for a plate of squid, tuna, or tofu sisig.
Though it might be difficult to believe now, sisig was initially conceived as an austere cure for hangovers and nausea (and the vomiting that accompanied both). The dish’s name comes from “sisigan,” an old Tagalog word which means “to make it sour.” Its existence was first recorded in a Kapampangan dictionary back in 1732 by Diego Bergaño, a Spanish missionary who served as the parish priest for Mexico, Pampanga at the time. The Augustinian friar defined sisig as “a salad including green papaya or green guava eaten with a dressing of salt, pepper, garlic, and vinegar.” The dish’s inherent sourness was thought to suppress the urge to vomit, and was thus frequently administered to those suffering from dizziness (or from a night of overindulgence).
This acidic green salad eventually found its way to the dining table as an accompaniment to roasted meats, but it wasn’t until the American Occupation that sisig became recognized as an entrée in its own right. Back then, the US Air Force personnel were stationed at the Clark Base in Angeles City, Pampanga, and the commissaries in charge of preparing their food would dump unused pig heads into the garbage. Aghast at the waste of edible parts, nearby local residents offered to purchase the unwanted portions and were allowed to do so cheaply. They boiled the pig heads, sliced off the ears and jowls, and added these to the sour relish, thus making the prototype of the modern sisig.
The credit for the modern sisig that we enjoy today belongs to a little old lady who used to live by the railroad tracks. Lucia Cunanan, or “Aling Lucing” as she preferred to be called, retained the elements of the traditional Kapampangan dish (chopped meat cooked with a souring agent), but kicked things up a notch by grilling the boiled meat, chopping it up, frying it with pig brains and chicken livers, then serving it on a sizzling plate. The sourness from which the dish took its name no longer took center stage. In its place, the crunchiness of the pig ear cartilage with the creaminess of the liver and brains came to define a well-prepared plate of sisig. Aling Lucing’s creation catapulted the humble dish from a regional delicacy to a national sensation.
Aling Lucing’s sisig also revolutionized the Kapampangan dining culture. Kapampangan society used to shun humid, open-air canteens and preferred only fancy, air-conditioned restaurants, but the renown of her sizzling sisig piqued the curiosity of the wealthy. Celebrities, government officials, and heiresses all found themselves risking their lives (and their expensive cars) by trekking to “Crossing,” Aling Lucing’s food stall in the slums by the railroad. Now that customers focused on the food rather than on the ambience, other entrepreneurial cooks with very limited capital started converting garages and backyards into eating areas to showcase their specialty dishes. Popular Kapampangan eateries like Jojo’s and Razon’s were among those that flourished from that trend.
Sadly, Aling Lucing’s story does not have a happy ending. On April 16, 2008, the 80 year-old was found bludgeoned to death in her Angeles City home. The primary suspect was her own husband, then-85 year-old Victor Cunanan, but the investigation was inconclusive and the case remains unresolved to this day.
Sisig in Popular Culture
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While Aling Lucing may be gone, her biggest culinary contribution seems to have taken on a life of its own. Angeles City is now known as the country’s Sisig Capital, a title that was solidified further back in 2003, when the city held its first Sadsaran Qng Angeles (Sisig Festival). The celebration featured a giant sizzling plate on which HRM students cooked up tons of sisig for the thousands of revelers, which included representatives from the Guinness Book of World Records.
Sisig is enjoying significant international acclaim. It’s included in CNNGo’s list of 50 delicious Filipino foods, a sentiment echoed by Anthony Bourdain himself after he sampled the fare at Aling Lucing’s. Tom Parker-Bowles, the food writer for Esquire UK (and the stepson of Prince Charles himself), also raved about sisig in an article he wrote for the said magazine, and even traveled all the way to Angeles City (a mere two days before his famous stepbrother’s wedding!) just to sample an authentic version of this Kapampangan specialty.
Going Places: Sisig in the Age of Globalization
Nowadays, foreigners and Filipinos living abroad no longer have to travel hundreds of miles just to get their sisig fix. Maharlika, a joint that serves modern Filipino cuisine, recently opened in Manhattan, New York. While their specialties include Filipino fusion dishes like the Eggs Imelda (a riff on Eggs Florentine that sets a poached egg on a toasted pan de sal with taro leaves, coconut leaves, and prawns), their sizzling sisig is what draws the diners in. Described as “pig ears, snout, belly, cheek (cooked 3 times – boiled, grilled, sautéed) with onion, garlic, and lemon,” Maharlika’s sisig made waves in the multi-cultural city, even bagging the “Best New Food” award from Time Out New York, a leading food and entertainment guide in the Big Apple.
If hot, heavy sizzling plates aren’t your thing, you can always grab a sisig taco from Señor Sisig, a fusion food truck in San Francisco. The brainchild of two Kapampangan yuppies from Daly City, Señor Sisig combined all the good things about our favorite Filipino happy hour dish with the portability of Mexican taqueria dishes. Founders Evan Kidera and Gil Payumo based their sisig on an old family recipe, but made one key improvement. Instead of using a pig head, they marinate a pork shoulder for over twenty-four hours in a special blend of spices before charbroiling the meat to give it a succulent, juicy flavor. The resulting meat is then used as a filling for tacos, burritos, and nachos. And if you’re not a fan of pork, they also have chicken and tofu alternatives. Whatever your preference, the award-winning food truckis sure to have a sisig variant for you to enjoy.
Sisig might not be the most refined (or the healthiest) example of our local cuisine, but there is something uniquely and identifiably Filipino about it. Its origins reflect our heritage and culture, speaking volumes about how we Filipinos excel at taking something that others see as useless or disgusting and elevating it into a culinary phenomenon that is enjoyed and celebrated the world over. The little old lady from the railroad tracks would have been very proud indeed.
We all enjoy a bit of cake during celebratory events like birthdays and weddings or even at home when we feel like a bit of sweet, decadent indulgence but has anyone wondered how this came to be? The history of cake is rich with rituals and symbolisms from different cultures and countries, all coming together to shape the cakes we know today.
Pic from Twice25
According to food historians, the first culture to show evidence of baking skills and interest were the ancient Egyptians. They were probably fed up with game meat and wanted to try something new. However, they were more bread-like and instead of sugar, they were sweetened in honey. The word cake is of viking origin, from the norse word "kaka".
Cakes symbolise the importance of the person you bought it for, since in the old days, ingredients like refined sugar, nuts and dried food were expensive. Although they are not as expensive today, the message still holds through. It is a way to show someone you care.
Cakes are a part of ancient rituals
Cakes have their part to play in ancient beliefs and superstitions, some which still carries on to modern times. In olden times, people used cakes as offerings to their gods and spirits around the world. The Chinese celebrate Harvest Moon festival and have moon cakes to honour their moon goddess. This tradition continues up to today. Russians have sun cakes called blini which are thin pancakes to pay their respect to a deity called Maslenitsa. Ancient Celts rolled cakes down a hill during the Beltane festival held on the first day of spring to imitate solar movement. With such a rich history and connection of humans with cake, it is no wonder that they remain such an important part of our lives.
Although these days we have a variety of shapes from heart-shaped to cartoon characters, animals, castles and even R-rated shapes if you are so inclined, cakes are traditionally round. This symbolises the cyclical nature of life, the sun and the moon, which is probably the reason why we have cakes during important events; highlighting that we are embarking on a new journey in our life-span.
Ancient breads were also round, typically fashioned into round balls and baked in shallow pans. In the 17th century, cake hoops made from metal or wood were increasingly used.
When did cakes become easier to make?
The invention of baking soda and baking powder during the Industrial Revolution increased the popularity of baking cakes due to the ease provided to the masses. Ovens were beginning to have more temperature controlled settings which meant people could leave their cakes to bake without labouring and watching over them constantly. Railroads also made ingredients readily available and cheaper.
Angels Versus Demons
Angel food cake was named as such due to its white colour and light and fluffy exterior. The airy texture came from the use of egg whites and were supposed to represent angels. However, with angels came demons. Devil cakes started becoming popular in the 20th century. They were named so because the chocolate taste was so rich and delicious, they were somehow sinful. To this day, some people still think of chocolate as a little bit sinful due to the effects to their waist line.
So there you have it; a few interesting facts about the cakes we take so much for granted. Like everything else evolving with time, cakes have their moments in history too. Next time you enjoy your cake, think of all the human inventions needed over time, necessary to allow you this little luxury.
Ice cream's origins are known to reach back as far as the second century B.C., although no specific date of origin nor inventor has been undisputably credited with its discovery. We know that Alexander the Great enjoyed snow and ice flavored with honey and nectar. Biblical references also show that King Solomon was fond of iced drinks during harvesting. During the Roman Empire, Nero Claudius Caesar (A.D. 54-86) frequently sent runners into the mountains for snow, which was then flavored with fruits and juices.
Over a thousand years later, Marco Polo returned to Italy from the Far East with a recipe that closely resembled what is now called sherbet. Historians estimate that this recipe evolved into ice cream sometime in the 16th century. England seems to have discovered ice cream at the same time, or perhaps even earlier than the Italians. "Cream Ice," as it was called, appeared regularly at the table of Charles I during the 17th century. France was introduced to similar frozen desserts in 1553 by the Italian Catherine de Medici when she became the wife of Henry II of France. It wasn't until 1660 that ice cream was made available to the general public. The Sicilian Procopio introduced a recipe blending milk, cream, butter and eggs at Café Procope, the first café in Paris.
Ice Cream for America
The first official account of ice cream in the New World comes from a letter written in 1744 by a guest of Maryland Governor William Bladen. The first advertisement for ice cream in this country appeared in the New York Gazette on May 12, 1777, when confectioner Philip Lenzi announced that ice cream was available "almost every day." Records kept by a Chatham Street, New York, merchant show that President George Washington spent approximately $200 for ice cream during the summer of 1790. Inventory records of Mount Vernon taken after Washington's death revealed "two pewter ice cream pots." President Thomas Jefferson was said to have a favorite 18-step recipe for an ice cream delicacy that resembled a modern-day Baked Alaska. Check out President Jefferson's vanilla ice cream recipe here. In 1813, Dolley Madison served a magnificent strawberry ice cream creation at President Madison's second inaugural banquet at the White House.
Until 1800, ice cream remained a rare and exotic dessert enjoyed mostly by the elite. Around 1800, insulated ice houses were invented. Manufacturing ice cream soon became an industry in America, pioneered in 1851 by a Baltimore milk dealer named Jacob Fussell. Like other American industries, ice cream production increased because of technological innovations, including steam power, mechanical refrigeration, the homogenizer, electric power and motors, packing machines, and new freezing processes and equipment. In addition, motorized delivery vehicles dramatically changed the industry. Due to ongoing technological advances, today's total frozen dairy annual production in the United States is more than 1.6 billion gallons.
Wide availability of ice cream in the late 19th century led to new creations. In 1874, the American soda fountain shop and the profession of the "soda jerk" emerged with the invention of the ice cream soda. In response to religious criticism for eating "sinfully" rich ice cream sodas on Sundays, ice cream merchants left out the carbonated water and invented the ice cream "Sunday" in the late 1890's. The name was eventually changed to "sundae" to remove any connection with the Sabbath.
Ice cream became an edible morale symbol during World War II. Each branch of the military tried to outdo the others in serving ice cream to its troops. In 1945, the first "floating ice cream parlor" was built for sailors in the western Pacific. When the war ended, and dairy product rationing was lifted, America celebrated its victory with ice cream. Americans consumed over 20 quarts of ice cream per person in 1946.
In the 1940s through the ‘70s, ice cream production was relatively constant in the United States. As more prepackaged ice cream was sold through supermarkets, traditional ice cream parlors and soda fountains started to disappear. Now, specialty ice cream stores and unique restaurants that feature ice cream dishes have surged in popularity. These stores and restaurants are popular with those who remember the ice cream shops and soda fountains of days past, as well as with new generations of ice cream fans.
Spanish Style Sardines is a different variant of cooking sardines where fish is pressure cooked in oil, other methods known is cooking in brine or tomato sauce. This food item is known for its preserved or canned versions which are easily available in supermarkets and even convenience store so it is seldom prepared at home. But for this post we will make our own home made version of the Spanish Style sardines. In fact the title is a bit misleading as sardines is a type of fish and that’s not the fish I will be using for this recipe, but since it is a popular term in Philippines to use sardines as the dish rather than the fish I will be using it otherwise.
When I was a child I remember my mom always cook this dish as it has a longer shelf life and I must say they taste better than tinned counterparts, she always uses the small sized milkfish (bangus) which is not available here in New Zealand, so I will opt in for the larger version we will just slice it up, they are the same fish anyways the only difference is the size. The fish is filled with bones everywhere that’s why I guess it never became popular for use in Western cuisines even it has a really good taste, deboning the fish will be a nightmare as the bones don’t just reside in the central part it is also evenly distributed in the meat, they are also as thin as a hair strand but still tough that it can prick your tongue. That’s why I guess this is the most appropriate cooking method for this fish as when you pressure cook it, the bones will just melt when you start to eat it. So if you want to enjoy the taste of a better sardine, try this at home.
In Malabon, the term "turrón" instead refers to a fried, lumpia-wrapper-enveloped dessert filled with sweet mung bean, while valencia is used for the banana-filled variety.[citation needed]
