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Food! Yum yum Yum ^_^

Discussion in 'Old Threads' started by bladensoul, Mar 19, 2011.

  1. bladensoul

    bladensoul Expert

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    ahaha well its up to you if u want to translate it hehe
     
  2. bladensoul

    bladensoul Expert

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    w0w I'll add it on again in my list... thanks hehe ^^
     
  3. ellacafe

    ellacafe Proficient

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    Stop it..Just stop it,
    I'm already drooling all over the place,
    my parents gonna drown..

    You gonna be resposible for sinking the Titanic.
    Oh wait that one has already..
    oh nvm..
     
  4. bladensoul

    bladensoul Expert

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    Please post your recipes here and if u have photo and video u can post it here
    I would really appreciate it ^^
     
  5. bladensoul

    bladensoul Expert

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    haha craving for food haha
     
  6. ags127

    ags127 Proficient

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    heres another one recipe that makes me really hungry :p



    [​IMG]


    Kare Kare​

    Estimated cooking time: 2 hours

    Kare Kare Ingredients:

    1 kilo of beef (round or sirloin cut) cut into cubes, beef tripe or oxtail (cut 2 inch long) or a combination of all three (beef, tripe and oxtail)
    3 cups of peanut butter
    1/4 cup grounded toasted rice
    1/2 cup cooked bagoong alamang (anchovies)
    2 pieces onions, diced
    2 heads of garlic, minced
    4 tablespoons atsuete oil
    4 pieces eggplant, sliced 1 inch thick
    1 bundle Pechay (Bok choy) cut into 2 pieces
    1 bundle of sitaw (string beans) cut to 2" long
    1 banana bud, cut similar to eggplant slices, blanch in boiling water
    1/2 cup oil
    8 cups of water
    Salt to taste

    Kare Kare Cooking Instructions:

    In a stock pot, boil beef, tripe and oxtails in water for an hour or until cooked. Strain and keep the stock.
    In a big pan or wok, heat oil and atsuete oil.
    Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.
    Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes - Do not overcook the vegetables.
    Serve with bagoong on the side and hot plain rice.
     
  7. bladensoul

    bladensoul Expert

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    w0w one of my fave! haha nice
     
  8. ghost521

    ghost521 Lucent's name is Jeremy

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    Instant ramen.
    [​IMG]
    Recip...If you can't cook ramen, I give up.
     
  9. ags127

    ags127 Proficient

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    for my dessert,ahahahaha


    [​IMG]


    Boiled Saba (plantain banana)​

    Ingredients:

    12 pcs. saba, plantain banana.

    Cooking procedure:

    Using a knife cut individual bananas out of its stem and trim. Place in a large pot and pour enough water to cover at least 1 inch above the bananas. Bring to a boil and simmer for 15 to 20 minutes. Remove from pot drain and let cool down. Serve warm or cold.
     
  10. Spearhook^_^ldioneil

    Spearhook^_^ldioneil Well-Known Member

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    Hahahaha! well this one is really hard I don't think I can cook this one hahahaha:lol:
     
  11. crimsonfang

    crimsonfang Well-Known Member

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    What the................... The foods here are............... mouth watering!!!!!!!!!!!!!!!!XD i'm hungryQ_Q
     
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  12. bladensoul

    bladensoul Expert

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    haha try to get it from the screen haha
     
  13. bladensoul

    bladensoul Expert

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    hehe Feel free to bump ^_^
     
  14. bladensoul

    bladensoul Expert

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    ROAST BEEF YUM YUM YUM!
    [​IMG]
    1. Start with the roast at room temperature (remove from refrigerator 1 hour before cooking - keep it wrapped). Preheat the oven to 375°F.
    2. With a sharp knife make 8 small incisions around the roast. Place a sliver of garlic into each incision. Take a tablespoon or so of olive oil and spread all around the roast. Sprinkle around the roast with salt and pepper. Place the roast directly on an oven rack, fatty side up, with a drip pan on a rack beneath the roasting rack. This arrangement creates convection in the oven so that you do not need to turn the roast. The roast is placed fat side up so that as the fat melts it will bathe the entire roast in its juices.
    3. Brown the roast at 375°F for half an hour. Lower the heat to 225°F. The roast should take somewhere from 2 to 3 hours additionally to cook. When the roast just starts to drip its juices and it is brown on the outside, check the temperature with a meat thermometer. Pull the roast from the oven when the inside temperature of the roast is 135° to 140°F. Let the roast rest for at least 15 minutes, tented in aluminum foil to keep warm, before carving to serve.
     
  15. bladensoul

    bladensoul Expert

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    try this guys ^_^ haha
     
  16. regiix3

    regiix3 yeah Forum Legend

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    id get my mums secret recipe book out if i could find it >___>;;
    ill post the mango pudding one when i get the chance :3 ~ <3333333333
     
  17. bladensoul

    bladensoul Expert

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    well thanks ^_^
    if u could post it here then I'll try it on my kitchen...
    Hope u find it ^_^
     
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  18. regiix3

    regiix3 yeah Forum Legend

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    idk if its 'secret' or not o.o;;
    cause like, the mango pudding, i doubt anybody other than mum would be able to make it <3
    what was MY recipe againnn ? ... =="
     
  19. bladensoul

    bladensoul Expert

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    haha I'll try ur own recipe if u like? hehe
     
  20. bladensoul

    bladensoul Expert

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    Craving for food *_*
     

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