Coconut Curry Mussels with Noodles

Coconut Curry Mussels with Noodles

Why this recipe works: for this Thai inspired weeknight dinner, we developed a streamlined curry sauce to serve over quick cooking mussels and fresh egg noodles. We use store bought green curry paste as the basis of our broth; It’s quick and convenient way of building complex curry flavor without having to rely on hard – to – find ingredients. We add coconut milk and fish sauce to the broth for the sake of authenticity, and minced jalapeño for a kick of heat. The noodle take very little time to cook, so we don’t start them until the mussels are done. Occasionally, mussels have harmless weedy piece – know as the beard – protruding from between the shells. Remove the beard just before cooking by holding it between your thumb and a butter knife (or the flat side a paring knife) and giving it a quick tug. Discard any mussels that fail to open during cooking.

Coconut Curry Mussels with Noodles

Ingredients: serve 4

1 tablespoon vegetable oil

3 tablespoon green curry paste

2 (13.5 ounce) cans coconut milk

2 teaspoons brown sugar

2 tablespoons fish sauce

3 tablespoons lime juice

1 jalapeño chile, seeded and minced

3 pounds mussels, scrubbed and debearded

1 tablespoon salt

2 (9 ounce) packages fresh Chinese egg noddles

½ cup roughly chopped fresh cilantro

½ cup roughly chopped fresh basil

Procedures:

1. Bring 3 quarts water to boil in large saucepan. Heat oil and curry paste in Dutch oven over medium – high heat until fragrant, about 90 seconds. Stir in coconut milk, sugar, fish sauce, lime juice, and jalapeño. Bring to a simmer until flavors have melded, about 5 minutes. Add mussels, cover, and cook, stirring occasionally, until mussels open, 4 to 8 minutes.
2. Add salt and noodles to boiling water and cook until all dente, about 3 minutes. Drain noodles.
3. Divide noodles among 4 bowls. Using slotted spoon, transfer mussels to bowls with noodles. Add cilantro and basil to broth, then pour broth over mussels and noodles. Serve.

Smart shopping mussels

Virtually all mussels commercially marketed are formed and rope – cultured, which means they are remarkably clean and relatively grit – free. That being said, they should still be scrubbed with a stiff brush prior to cooking. They must also be “de bearded.” That is, the fibrous strands extending from within the shell must be yanked free(this should be done just before cooking). Be wary of gaping mussels, or mussels that won’t close when prompted. If they don’t close tightly, don’t cook them as they may be dead. If you purchase mussels ahead of time and need to store them, keep them in the refrigerator in a colander covered with a damp kitchen towel; if they are sealed in plastic, they will die.

Malaysian Style Chicken Thighs with all recipes

Malaysian Style Chicken Thighs

Why this recipe works: We love the combination of flavor typical of Malaysian cuisine. Lemon grass, chilies, tamarind, and coconut, plus spices like cumin, coriander, and turmeric, combine to create the perfect balance of sweet, spicy, and tangy flavors. Normally Malaysian chicken is made with tamarind paste, but to simplify the intredient list without losing flavor, we substituted lime juice. The lime juice offers the same tangy acidity to this dish that tamarind would, but it’s much more accessible to the home cook. Coconut milk is a key ingredient in many Malaysian – style dished, and this one is no exception. In fact, it’s the only liquid we add to the pot, yet its sweetness doesn’t overwhelm the other ingredients. We cut the meaty base of the lemon grass stalk into chucks so they are easy to remove from the finished dish. To make this dish a meal, we serve it with rice and lime wedges.

Ingredients: 4 serving

2 tablespoons vegetable oil

8 boneless, skinless chicken thighs (about 1½ pounds)

   Salt Pepper

1 onion, chopped

4 fresh green chiles, stems and seeds removed, minced

3 garlic cloves, minced

1 teaspoon turmeric

1 tablespoon ground coriander

2 teaspoons ground cumin

2 stalks lemon grass, cut into 3 inch pieces

2 tablespoons lime juice

½ cup unsweetened shredded coconut, toasted

Procedures:

1. Heat oil in large skillet over medium high heat until just smoking. Pat chicken thighs with paper towels and season with salt and pepper. Cook chicken until well browned on 1 side, about 5 minutes. Transfer to bowl.
2. Add onion and chiles to empty skillet and cook until softened, about 4 minutes. Add garlic, turmeric, coriander, and cumin and cook until fragrant, about 30 seconds. Add coconut milk, scraping up any bits, then add chicken and any accumulated juices and lemon grass. Cook until chicken is tender, about 20 minutes. Remove lemon grass, add lime juice, and season with salt and pepper. Sprinkle with toasted coconut. Serve

Smart Shopping: Lemon Grass

The tender heart of the lemon grass stalk is used to flavor man Asian dishes, broths marinades, and sauces. Citral, the essential oil also found in lemon peel, gives lemon grass a sour lemon flavor and fragrance. When buying lemon grass, look for green stalks, not brown that are firm and fragrant. If the lemon grass is young (which is unusual in American supermarkets), it can be finely minced and eaten. When using older, more woody stalks, it is best to remove them before serving, as one would remove bay leaves. To prepare lemon grass for cooking, first trim the  dry leafy top and tough bottom from the stalk. Next, peel of the out layers and cut the stalk into chunks

Pork Lechon Sisig Recipe | Healthy Pork Recipes

Pork Lechon Sisig Recipe

Ingredients
1 lb. Lechon (roasted pork), minced

1 large yellow onion
1/2 tablespoon soy sauce
1 teaspoon salt
2 pieces lime or calamansi
4 tablespoons light mayonnaise
1/2 teaspoon ground black pepper
1 teaspoon hot sauce
1 teaspoon margarine

• Procedures:
• Melt margarine in a skillet.
• Put-in onion and cook for 2 minutes or until soft.
• Add the piglet. Revolver.
• Put-in the garlic powder, soy sauce, salt and pepper. Revolver. Cook for 5-6 minutes on high heat.
• Add the mayonnaise. Stir and cook for 3 minutes.
• Transfer to a serving platter. You can squeeze lemon or calamansi and add hot sauce if desired.

Holiday Bread Pudding

Holiday Bread Pudding

Ingredients:
1 cup unsalted butter
1 cup brown sugar
1 tsp of cinnamon
1 cup of raisins
1 cup of dried cranberries
1 cu of glazed fruits
1 pc apple cut into small cubes
1 orange juice and zest
2 tsp brandy
2 tsp dark rum
1 small loaf of bread rich in butter cut into cubes and remove crusts
2 cups whipping cream
2 cups milk
1 tsp vanilla extract
1 cup brown sugar
12 pc egg yolks
1 cup chopped walnuts

Preparations:
Melt the butter in a saucepan then add the sugar and cinnamon. Mix until sugar is melted. then add raisins, dried cranberries, apples, glazed fruits, orange juice, and zest, cook until fruits are tender. Flambe mixture with brandy and rum, then set aside. In a saucepot, mix the cream, milk vanilla, and half of the brown sugar. Bring to a simmer. In a separate bowl, whisk together the egg yolks and the remaining browns sugar. Slowly pour in hot cream and milk mixture. Strain the mixture, before adding in the bread and fruit mixture. add the walnuts. Line a ring mould with foil then lightly butter it before spooning in the mixture. Bake at 300F for 30 to 45 minutes of until center is almost set. allow to cool before unmoulding. served warm  with a scoop of ice cream and caramel souce

Tapioca Pudding w/ Chocolate eh churros

Tapioca Pudding with 
'TSOKOLATE EH' churros 


Taploca Pudding
1 bx Minute Tapioca Pudding(in the red box)
1 Follow instructions in the package
2 spoon into glass cups or bowls
3 garnish with fresh fruit in season

Tsokolate Eh Churros
6 sheets filo pasty
butter
sugar

Ganache Mix
1 Cup cream
1 Cup Belgian Chocolate
1 Boil cream and pour in chopped chocolate
2 cool until firm to pipe or spread
3 lay out filo sheet on a tray
4 brush with melted butter and sprinkle with sugar
5 pipe cold ganache on the bottom of sheet
6 roll up tight like cigar
7 brush with butter and sprinkle with sugar
8 bake in 350F oven untel golden brown(about 10 minutes)

Curried Potato Salad Recipe | Healthy Potato Recipe

Curried Potato Salad Recipe

Ingredients

1 lb. red potatoes
1/2 cup mayonnaise
2 tablespoon sweet pickle relish
3/4 cup chopped celery stalk
1/2 cup sour cream
1 small yellow onion, minced
1 1/2 teaspoon curry powder
1/2 cup roasted almonds
1/4 cup roasted sunflower seeds
6 cups water
Salt and pepper to taste

Procedures:

• Pour water on a cooking pot. Let boil. Add the potatoes and a teaspoon of salt. Boil for 18 to 23 minutes. Remove from the cooking pot, Let cool and then cube. 
• Meanwhile, combine mayonnaise, sour cream, sweet pickle relish, curry powder, salt, and ground black pepper in a mixing bowl. Mix well.
• Add the onion, celery and potatoes. Gently mix until the ingredients are well incorporated.
• Chill in the fridge for 3 hours. Top with almonds and sun flower seeds.

Clothes Stylist

Clothes Stylist

What will I be doing?

            Joining photo shoots to provide the clothes and required looks

What will I need to start?

            An eye for trends and a slew of accessories, designs, colors, and fabrics. You must also have the time: styling jobs are unpredictable and you are on call at any time; if you’re not available on the date and time required, you lose the job.

Who will my costumer be?

            Magazines, advertising agencies, and clients producing advertisements

How much should I charge?

            Professional stylist Cherry Pacheco Uy (www.cherrypachecouy.com) says thte minimum rate per day is P1,500 for editorial work and P5,000 for ads. But charges cost according to the number of looks required

How much will I make?

            From your professional fee, deduct 10% value added tax, transport and other expenses, and what’s left is your income for the day