Special Tikoy Recipe | How to Cook Healty Tikoy Kung Hei Fat Choi

Ingredients (Tikoy)
4 packed cups glutinous rice
1 1/4 cup sugar
1 cup water + extra for soaking

Procedures:
1. In a bowl add rice and enough water to cover the rice. Soak for 24 hours.
2. Drain the rice, leave in a colander for a few minutes.
3. Place rice and sugar in a sturdy blender or food processor and then mix. Add 1 cup water gradually and process until mixture resembles a pancake.
4. Place in a bowl lined coat Gay poured over the batter and steam for 1 hour.
5. Remove from steamer and then let it cool, once cooled refrigerate overnight.
6. Remove from the pan and cook over the decision.

Ingredients (Fried Tikoy)
1/2 cake tikoy / nian gao, sliced in 1 cm thick cuts
3 eggs, beaten
oil

Procedures:
1. Place a pan over low heat half then add a small amount of oil for frying pan
2. Dip a piece of Tikoy in the beaten egg mixture and then each piece pan once browned on one side flip, when cooked remove from the pan and throw it in a paper towel lined plate.
3. Do the same with the rest of the slices then serve

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Cassava Cake Recipe | Quick Healthy Cassava Recipe

Cassava Cake Recipe

Ingredients 
1kg grated cassava
1 1/2 large can coconut milk
1 large can evaporated milk
1/2 can condensed milk
2 eggs, beaten
1/2 cup butter, melted
1/2 cup grated cheddar cheese
1 cup brown sugar
1 bottle macapuno (Coconut Sport)

Ingredients (Topping)
1/2 large can coconut milk
1/2 can condensed milk
2 tbsp flour
2 tbsp sugar
2 egg yolks, beaten

Procedures:

• In a large bowl, combine all cake ingredients and mix well yuca until even in consistency.
• Pour cassava a greased cookie sheet, spread on top and bake macapuno in a preheated oven at 180 º C for 45 minutes.
• While cooking in a pot mix topping ingredients, mix well until even consistency. Simmer until the sauce thickens.
• Remove cake from oven and pour cassava sauce on top, distributing evenly and place back in the oven and bake at 220 ° C for 15 minutes or until top becomes golden.

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Pansit Malabon Recipe | Quick Healthy Pancit Palabok Recipe

Pansit Malabon

Ingredients (Palabok Noodles)
500g thick rice noodles
Water

Ingredients (Palabok Sauce)
150g crab meat
150g crab fat
1/2 cup Smoked fish, flaked
3 tbsp annatto powder
fish sauce
3 tbsp cornstarch
2-3 cups of water
4 cloves garlic, minced
1 red onion, minced
oil

Ingredients (Palabok Toppings)
adjust amount to your hears desire
Shrimps, with skin on
Squid, sliced into rings
Mussels, with shell on

Pork crackling (chicharon), crushed
Spring onions, chopped
Hard boiled eggs, sliced
Fried garlic
Lemon, sliced

Procedures:

• 1. In a pot, boil water and cook rice noodles and place according to package directions.
• 2. Once pasta is cooked, drain and then set aside.
• 3. Boil shrimp, mussels and calamari in 2 cups of water to the sauce. Once cooked keep fluid drainage, place the fish aside.
• 4. Shell the shrimp and reserve. Crush with a mortar shells to extract the juice, place beaten shells and their liquid in a muslin cloth or fine sieve over a bowl. Run water used to boil the crushed shells and empty it into a container. Set aside the liquid.
• 5. Shell the mussels and set aside.
• 6. In a blender mix crab meat, crab fat, used to boil water, annatto powder and fish sauce, mixing at low speed for one minute. Remove from blender and then put aside. 7. In a saucepan, add the oil and saute the garlic and onion.
• 8. Add the crab meat mixture and shredded mixed smoked fish.
• 9. In a separate bowl mix the cornstarch with a little water, dilute until free of lumps and then add to the pan.
• 10. Bring the sauce to a boil and simmer until sauce thickens, add water if the sauce becomes too thick. Turn off heat.
• 11. Place noodles in a large bowl pour sauce over and toss to evenly distribute the sauce to the noodles.
• 12. Put the noodles in a large bowl then top with cooked seafood, pork cracklings, spring onions, eggs and fried garlic.
• 13. Squeeze the lemon up.

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The Corner Stourmet

Jessica Saia creates the finest in bodega-to-table cuisine with the likes of Fritos and SPAM.

If you live in San Francisco, it’s likely your Facebook and Instagram feeds are constantly updating a steady stream of every la-dee-dah meal your friends are about to eat. (Wait, is that why it’s called a "feed”?) Of course you want to join in so no one starts questioning your gastronomical fanciness, but come on, not all of us can afford to try every hot new restaurant in town! And who can remember what random day the farmers’ markets happen? Are those people even farmers? Where are their overalls? And what the hell is a sunchoke? If it involves beach violence, I'm not even interested.

She puts together gourmet meals from convenience stores as you can see below. Hilarious.

Seared Spam with Tostitos queso-dip mashed potatoes and canned green beans. Topped with a Flamin’ Hot Cheetos and Corn Nut salsa verde. via

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Super Bowl XLVII Party Recipes

Some ideas for this year's Super Bowl Party. Whatever the outcome (go Ravens!), it should be a good party.

• Bacon and Cream Cheese Stuffed Mushrooms Recipe
• Cheesy Nacho Dip Recipe
• Baked Spinach with Three Cheeses Recipe
• Buffalo Chicken Wing Recipe
• Crab Dip Recipe
• Hot Pizza Dip Recipe
• Creamy Curry Dip Recipe
• Stuffed Mushrooms Recipe
• Fiery Thai Salsa Recipe
• Hot Crab Spread Recipe
• The Original Buffalo Wings Blue Cheese Recipe
• Crunchy Mini Crab Cakes Recipe
• Neptune Lasagne Recipe
• Pizza Roll Ups Recipe
• Stuffed Jalapeño Recipe
• Buffalo Hot Wings Recipe
• BBQ Poppers Recipe
• Cheese Ball Recipe
• Mushroom Neptune Recipe
• Stuffed Jalapenos Recipe
• Jalapeno Puff Recipe
• Seven Layer Dip Recipe
• Nacho Potato Skins Recipe
• Smoky Cheese Ball Recipe
• Blue Cheese Dressing Recipe
• Joe’s Crab Shack Blue Crab Dip Recipe
• Chi Chi’s Seafood Nachos Recipe
• Blue Cheese Garlic Dip Recipe
• 7 Layer Mexican Dip Recipe
• Cheese Stuffed Mushrooms Recipe
• Seafood Nacho Dip Recipe
• Spicy Potato Skins Recipe
• Blue Cheese Stuffed Mushrooms Recipe

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What can we learn from The Cheesecake Factory?

An amazing long read on how the rest of us can learn from big restaurant chains. Atul Gawande visited the Cheesecake Factory and started to think if what they are doing could be done in other organization.

The company's target last year was at least 97.5-per-cent efficiency: the managers aimed at throwing away no more than 2.5 per cent of the groceries they bought, without running out. This seemed to me an absurd target. Achieving it would require knowing in advance almost exactly how many customers would be coming in and what they were going to want, then insuring that the cooks didn't spill or toss or waste anything. Yet this is precisely what the organization has learned to do. The chain-restaurant industry has produced a field of computer analytics known as "guest forecasting."

"We have forecasting models based on historical data-the trend of the past six weeks and also the trend of the previous year," Gordon told me. "The predictability of the business has become astounding." The company has even learned how to make adjustments for the weather or for scheduled events like playoff games that keep people at home.

A computer program known as Net Chef showed Luz that for this one restaurant food costs accounted for 28.73 per cent of expenses the previous week. It also showed exactly how many chicken breasts were ordered that week ($1,614 worth), the volume sold, the volume on hand, and how much of last week's order had been wasted (three dollars' worth). Chain production requires control, and they'd figured out how to achieve it on a mass scale.

As a doctor, I found such control alien-possibly from a hostile planet. We don't have patient forecasting in my office, push-button waste monitoring, or such stringent, hour-by-hour oversight of the work we do, and we don't want to. I asked Luz if he had ever thought about the contrast when he went to see a doctor. We were standing amid the bustle of the kitchen, and the look on his face shifted before he answered.

"I have," he said. His mother was seventy-eight. She had early Alzheimer's disease, and required a caretaker at home. Getting her adequate medical care was, he said, a constant battle.

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Beef Stroganoff Recipes | Healthy Beef Strogan Off Recipe

Beef Stroganoff Recipes

Ingredients: Serving 6-8

1/2 cup minced onion
1 cup sour cream
1 garlic clove, minced
1/4 cup butter
1 lb ground beef
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
canned mushroom stems and pieces, 2-3 cans, drained
1 (10 3/4 ounce) can cream of mushroom soup
1 (12 ounce) bag egg noodles, cooked

Procedures:

• Saute onion and garlic in butter over medium heat.
• Add ground beef and stir chestnut flour, salt, mushrooms and pepper and cook 5 minutes, then add the soup. Cook 10 minutes.
• Stir in sour cream until heated. Serve over noodles.

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Sauteed Mushrooms Recipe | Healthy Mushrooms Recipe

Sauteed Mushrooms Recipe

Ingredients:
3 green onions with tops, chopped
1/4 cup butter or 1/4 cup margarine, melted
1 lb fresh mushrooms, sliced
1/4 cup dry white wine
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon garlic powder
2 teaspoons Worcestershire sauce

Procedures:

• Saute green onions in butter until tender.
• Add remaining ingredients and cook, uncovered, over low heat 30 minutes or until mushrooms are tender.

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Baumkuchen Cake Recipe - The King of Cakes | Quick Healthy Cake Recipe - How to make Baumkuchen Cake

Baumkuchen Cake Recipe - The King of Cakes From Europe

Ingredients:
* 1 cup butter, room temperature
* 3/4 cup sugar
* 8 eggs (separated)
* 2 tablespoons dark rum
* 1 lemon zest
* 1/8 teaspoon salt
* 1/3 cup minced almonds
* 1 cup flour, mixed with
* 2 tablespoons flour, mixed with
* 1 cup cornstarch
* 2 tablespoons cornstarch
* 1/2 cup apricot jam, melted
* Almond paste (optional)
* Powdered sugar (optional)
* Chocolate icing (optional)

Procedures:

• Beat butter and sugar until creamy good. Gradually add the egg yolks and rum zest, salt, almonds, flour and cornstarch mixture to the butter and sugar until it forms light, frothy mass.
• Whisk the egg whites until very stiff and gently fold into the batter.
• Pour about 2 tablespoons of dough (a thin covering) in a 8-1/2 "greased with butter.
• On the top shelf of the oven, or broil in a preheated oven for 2 minutes or until golden. Watch carefully, this browning can take place very quickly.
• Repeat until all the dough is gone - you should have about 14 to 16 layers. When the cake is done, let stand a few minutes before running a sharp knife along the sides of the pan. Remove the cake from pan and glaze with melted apricot jam. Once the jam is set, you can add an additional diluted enamel almond paste or immediately finish the cake with a thin icing made ​​of sugar or chocolate maximum possible quality (use your favorite chocolate).

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Banana Chips Recipes | Healthy Banana Chips | How to make Banana Chips

BANANA CHIPS RECIPES

Ingredients
2 lbs raw bananas, peeled
3 to 4 cups cooking oil
1/2 teaspoon turmeric powder (Optional)
2 tablespoons water (Optional)
1 teaspoon salt (Optional)

Simple Syrup
1/2 cup water
1/2 cup white sugar


Procedures: 

• In a bowl, combine 2 tablespoons of water, turmeric powder and salt. Mix well.
• Pour the oil in a wide pot and heat.
• When the oil is hot, cut the bananas using a mandolin slicer and place a lot of bananas into slices in hot oil.
• Fry the plantains until almost crisp. When bananas are almost done, take a spoonful of the mixture of turmeric and gently add the oil. Note: Be careful. This is an optional step. Doing this can add a yellowing banana slices and make it sharper.
• Once the oil stops bubbling, remove bananas and drain excess oil. Set aside.
• Meanwhile, let's make simple syrup. Heat a pan and pour 1/2 cup water and 1/2 cup boiling sugar.Let.
• Gently stir the mixture and turn off the heat. Allow to cool.
• Quickly dip plantain chips in simple syrup. Drain excess liquid after immersion. Once the fluid dries up, banana chips placed in a container, or immediately used.

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Buko Salad Recipe | Quick Healthy Buko Salad Ingredients

Buko Salad Recipe

Ingredients
4 cups young coconut (buko), shredded
6 ounces sugar palm fruit (kaong), drained
12 ounces coconut gel (nata de coco), drained
2 cans (15 ounces each) fruit cocktail, drained
8 ounces pineapple chunks, drained
1 (14 ounce) can sweetened condensed milk
7 ounces table cream


Procedures:

• In a bowl, combine young coconut kaong, coconut cream, pineapple chunks and fruit salad. Stir gently to distribute evenly.
• Add the condensed milk and cream. Mix until all ingredients are well distributed. Refrigerate at least 4 hours or place in the freezer for 1 hour.
• Transfer to a serving bowl.
• Serve as a dessert.

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Chicken Macaroni Salad | Quick Healthy Macaroni Salad Recipe

Chicken Macaroni Salad

Ingredients:
2 c. uncooked elbow macaroni noodles
1 c.- 1.5 c. mayonnaise
1/2 c. diced ham (boiled chicken breasts and/or ham is also commonly used)
1 celery stalk, diced if you want crunch and minced if you don’t
2 tbsps. finely minced red onion
2 hard-boiled eggs, peeled and chopped
1 15 oz. can pineapple tidbits, drained
1/4 c. sweet pickle relish, drained
1/2-3/4 c. diced cheddar cheese (Shredded is fine)

Instructions

• Bring a large pot of lightly salted water to a boil. Add the macaroni and cook until tender, about 8 minutes. Rinse with cold water and drain.
• In a large bowl, combine mayonnaise, vinegar, sugar, mustard, salt and pepper. Add onion, celery, green pepper, carrots, peppers and macaroni. Refrigerate at least 4 hours before serving, but preferably overnight.

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Dirty Rice Recipe

Ingredients

• 3 Cups Chicken Stock
• 1/2 Onion -- sliced
• 1/2 Cup Celery -- chopped
• 1 Clove Garlic -- minced
• 1/2 Pound Chicken Livers
• Giblets Reserved From Roasting Chicken
• 1 Tablespoon Butter
• 1/2 Tablespoon Oil
• 1/2 Onion -- chopped
• 1/2 Large Bell Peppers -- chopped
• 1 Celery Stalk -- chopped
• 1 Cup Long-Grain Brown Rice
• Salt
• Black Pepper
• Cayenne Pepper
• 1/4 Cup Fresh Parsley -- chopped

Directions

1. Bring stock to a boil with onion, celery and garlic. Add giblets and livers, lower heat, and simmer until livers are just done, but still pink inside. Drain, reserving stock. Coarsely chop livers and edible giblets and reserve.
2. Melt butter with oil. Saute onion, celery, and bell pepper for five minutes. Add rice and sauté two minutes more, stirring constantly. Add 2-1/4 cups reserved stock, bring to a boil, cover, lower heat, and simmer until rice is almost done, 30-40 minutes. Season with salt, black pepper, and cayenne to taste. Add reserved livers and giblets andvcontinue cooking until rice is done. Garnish with chopped parsley.

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