food

Compiled Recipe – Honey Glazed Ribs

Honey-Glazed Ribs

Ingredients:
* 2 cups white vinegar
* 6 bay leaves
* ½ tsp ground cinnamon
* ½ cup brown sugar
* ¼ cup salt
* 1 medium red onion, quartered
* 2 kilos pork ribs, cleaned
* 1 cup bourbon whiskey
* ½ cup honey
* ½ cup white vinegar
* ¼ cup Worcestershire sauce
* 1 tbsp dijon mustard
* 1 tsp smoked paprika
* 1 tbsp salt

Preparations:
1) Combine 8 ½ cups water, vinegar, bay leaves, cinnamon, sugar, salt and onions in a large pot. Bring to a boil then add ribs. Reduce heat to medium, cover and simmer until pork is tender, about 50 minutes. Let ribs cool in the pot. Set aside.

2) Make the honey-bourbon glaze: Combine all ingredients in a medium-saucepan. Bring to a boil then lower heat and simmer for 15 to 20 minutes. Set aside.

3) Prepare a charcoal grill over medium high heat.

4) Drain ribs and cut into serving pieces. Brush with glaze and place, meat side down, on the grill. Grill for 2 to 3 minutes, or until slightly charred. Turn ribs over, brush with more glaze and continue grilling until caramelized. Serve hot.

 

food

Compiled Recipe – Pork Dumplings in Garlic-Cilantro Sauce

Pork Dumplings in Garlic-Cilantro Sauce

Ingredients:
* 15 pieces frozen pork dumplings
* 15 pieces frozen pork siomai
* 3 tbsp olive oil
* 4 cloves garlic, finely chopped
* ½ cup cilantro leaves, roughly chopped
* 2 tbsp calamansi juice
* 1 tbsp chicken stock
* 2 tbsp chili garlic sauce

Preparations:
1) Bring steamer to a simmer according to manufacturer’s instructions. Add dimsum. Steam for 10 minutes or until dimsum are cooked through.

2) Heat oil, meanwhile, over low heat in a small saucepan. Add garlic and gently heat until softened. Do not brown. Remove from heat and transfer to a small bowl. Set aside to cool slightly.

3) Stir the softened garlic with the remaining sauce ingredients: cilantro, calamansi juice, stock and chili garlic sauce.

4) Serve dimsum immediately with sauce drizzled over top.

 

food

Compiled Recipe – Chili Garlic Adobo

Chili-Garlic Adobo

Ingredients:
* 2 tbsp canola oil
* 2 cloves garlic, peeled, finely chopped
* 1 kilogram pork pigue, cubed
* ½ cup soy sauce
* ¼ cup vinegar
* 5 cloves garlic, peeled, lightly smashed
* 3 cups chickpea water, or as needed
* 1 ½ tbsp chili-garlic sauce
* black pepper (to taste)

Preparations:
1) In a medium size  pressure cooker over medium heat, heat oil. Add garlic and sauté only until fragrant.

2) Add pork cubes, soy sauce, vinegar, smashed garlic and just enough water to cover. Season with ground black pepper to taste. Bring to a boil. Remove scum that rises to the surface. Cover, then lock lid. Simmer for 20 minutes or until pork is just tender, taking care to release the pressure of pot before opening.

3) Once pork is just tender, add chili-garlic sauce, then bring to a simmer without a lid. Simmer until liquid is reduced into a sauce. Serve with steamed rice and snow peas.

 

food

Compiled Recipe – Shrimp in Lemon Sauce

Shrimp in Lemon Sauce

Ingredients:
* ½ kg shrimp, heads removed, deveined
* 4 tbsp butter
* 2 cloves garlic, peeled, chopped
* ½ cup beer, lager
* 1 medium red onion, peeled, thinly sliced
* ½ lemon, juiced
* salt (to taste)
* ground black pepper (to taste)

Preparations:
1) Bring steamer to a simmer according to the manufacturer’s instructions. Add suahe. Steam for 5 minutes or until shrimps are opaque and bright orange throughout.

2) Melt butter, meanwhile, in a frying pan over medium heat. Add garlic, beer, onion and lemon juice. Bring to a simmer. Season with salt and ground black pepper, to taste. Let reduce until shrimps are done cooking.

3) Transfer shrimps to the pan with the lemon sauce. Baste. Serve immediately.

 

food

Compiled Recipe – Kimchi and Spam Fried Rice

Kimchi and Spam Fried Rice

Ingredients:
* 2 tbsp canola oil
* 1 medium red onion, peeled and sliced
* 1 (400 gram) can button mushrooms, sliced and drained
* ½ cup kimchi, roughly chopped
* 2 tbsp kimchi, liquid only
* 1 ½ tbsp gochujang
* ¼ cube chicken bouillon
* ½ cup water
* 3 cups brown rice, and red rice, day-old
* 1 cup frozen green peas, thawed
* 1 cup nori, sliced into strips
* salt (to taste)
* ground black pepper (to taste)

Preparations:
1) In a large wok over medium heat, heat oil. Add onion and cook until translucent. Add mushrooms, then Spam , cooking until each is heated through.

2) Add kimchi, kimchi liquid, gochujang, bouillon cube and water. Stir to mix and dissolve bouillon cube into the mixture. Add rice and toss to coat.

3) Add green peas and toss to mix. Once peas are heated through, stir in nori then season with salt and pepper, to taste, and serve immediately.

 

food

Compiled Recipe – Crispy Pata with Sauce

Crispy Pata With Sauce

Ingredients:
* 1 ½ kilo pork pata, whole
* 1 tsp black peppercorns
* 2 tbsp salt
* 1 medium red onion, peeled, quartered
* water, as needed
* 1 ½ L oil, for deep frying, or as needed
* ¼ cup soy sauce
* ¼ cup vinegar
* 1 tbsp sugar

Preparations:
1) Place pata in a large pressure cooker. Cover with enough water to cover about an inch over meat. Add peppercorns, salt and onion. Place over medium heat and bring to a boil. Cover, then lock lid. Lower to a simmer. Pressure-cook for about 40 minutes. Release pressure before opening lid. Test for tenderness.

2) Remove pata from the liquid. Discard liquid, or reserve for another use. Wrap pata in foil, then freeze overnight.

3) When ready to cook, remove pata from the freezer. Remove foil. Heat oil in a deep pot over medium heat. Using large tongs, lower pata slowly in the hot oil. Let fry until browned and crispy. Flip and cook until both sides are equally browned and crispy. Drain on paper towels. Serve with dips.

4) Make the classic dipping sauce: Mix soy sauce, vinegar and sugar in a bowl until dissolved. Stir in 1 small onion, peeled, chopped.

 

product review

Product Review: Flawless Skin White Therapy Cream

Flawless Skin White Therapy Cream (Php 340)
Flawless Skin White Therapy Cream (Php 340)

Hi there, Bellas! So, I’m writing a review on another product that I bought from Flawless which is the Skin White Therapy Cream. This product is more suitable or recommended for evening use and for those who have skin concerns like acne and hyper-pigmentation and it helps exfoliate your dead skin cells.

As a Bella whose skin concern is acne, I decided to purchase another product for them that’s suitable for my skin problems which is this product, aside from the SAS Soap, Tea Tree Soap, Skin Protect Gel and other Flawless products I’ve previously purchased.

Using my Flawless Pink Peso Voucher, I was able to get a discounted price of Php 100 so I paid Php 530 instead of its regular price.

So, I’ll be writing first about the product description, ingredients, direction for use , some precautions before using this product and so on.

Product Description: Skin White Therapy Cream is a lightening moisturizer which targets pigmentations from acnes and other skin blemishes. This product helps exfoliate skin which results to a brighter and more even skin tone.

IMG_9580.JPG

Ingredients: Water, Hydroxethyl Acrylate, Sodium Acryloydmethyl Taurate Copolymer & Squalene & Polysorbate 60 Psidium Guajava Extract , Propylene Glycol , Emulsifying Wax , Cethyl Alcohol, etc.

Directions For Use: Apply this product evenly over the entire face. This product is recommended for evening use.

Pre-cautions: Use sun-block cream/gel before the sun exposure. This product is not recommended for pregnant and lactating women.

Storage: Store this product at room temperatures not exceeding 25◦C.

Second part of my discussion for this product will be what I like and dislike about this product, as well as my verdict or rating.

What I Like:  It’s whitish texture and the smooth feeling or texture of this cream.

What I Dislike: It’s a bit too pricey for a 15 gram canister of this cream.

Verdict : This Flawless Skin White Therapy Cream may be useful for evening use , only that it’s a bit too pricey. With regards to the possibility of buying this product again depends on whether I have enough budget.

Rating: 3/5

Flawless Skin White Therapy Cream is manufactured by Refinette Cosmetic Industry and exclusively distributed by Forever Flawless Face and Body Center, Inc.

That’s all for my product review on Skin White Therapy Cream, Bellas. Stay tuned for more.

food

Compiled Recipe – Beef Shawarma Rice

Beef Shawarma Rice

Ingredients:
* 1 tsp ground cumin
* ½ tsp ground turmeric
* 1 tsp salt
* ½ tsp ground black pepper
* 1 pack plain yogurt, around 125 grams
* 1 kilo beef, use beef sirloin, sliced thinly
* 2 tbsp vegetable oil
* steamed rice (to serve)
* 1 head lettuce, shredded
* 4 medium tomatoes, sliced and seeded
* 3 medium white onions, sliced

Preparations:
1) Combine cumin, turmeric, salt, pepper and yogurt in a bowl. Add beef and mix. Marinate for 10 to 15 minutes.

2) Heat oil in a pan over medium heat. Sauté beef. Add marinade and simmer for 10 minutes or until sauce is reduced by half.

3) Portion rice among bowls. Top with lettuce, onions and beef.

 

food

Compiled Recipe – Tuna Roll Ups

Tuna Roll Ups

Ingredients:
* 1 cucumber
* 1 (180 gram) can canned tuna chunks in oil, drained
* 2 tbsp pickle relish
* ¼ cup mayonnaise
* 1 tbsp red onion, finely chopped
* ½ tsp mustard
* 3 small 6-inch tortillas
* 6 slices cheese, chilled
* salt (to taste)
* ground black pepper (to taste)

Preparations:
1) Use a vegetable peeler to make about 9 thin cucumber strips. Place on a paper towel to absorb excess moisture. Set aside.

2) Mix tuna, pickle relish, mayonnaise, onion and mustard in a small bowl. Season with salt and pepper to taste and mix again.

3) Lay a tortilla on a chopping board. Remove wrapper and place 2 slices of cheese in the middle of the tortilla. Spread tuna mixture over cheese then top with cucumber slices. Roll tortilla, and using toothpicks or barbecue sticks, secure closed. Slice and serve immediately , or chill before slicing and serving.

 

 

food

Compiled Recipe – Grilled Morcons

Grilled Morcons

Ingredients:
* ½ kilo flank steak
* ¼ cup sun-dried tomatoes, pesto, divided
* ¾ cup pickle relish, drained
* 3 small red bell peppers, steam and seeds removed, finely chopped
* 2 small green bell peppers, steam and seeds removed, finely chopped
* 2 tbsp oil
* 2 cloves garlic, finely chopped
* 1 (400 gram) can tomatoes, diced
* ½ cup water
* 1 tbsp soy sauce
* salt (to taste)
* ground black pepper (to taste)

Preparations:
1) Lay beef flat on a cutting board. Slice beef horizontally to open into a large thin layer of meat. Season both sides with salt and ground black pepper to taste. Reserve 1 tablespoon of pesto, then spread remaining pesto over meat. Spread pickle relish and bell peppers over meat, keeping about an inch on one long side free of the vegetables.

2) Roll meat tightly starting from the border, without any vegetables. Place seam side down. Using butcher’s twine, tie in 2-inch sections along the length of the meat. Once tied, cut between the tied-off sections. Set aside. Start up the grill.

3) Meanwhile, make the sun-dried tomato sauce: In a pot over medium heat, heat oil. Add garlic and cook, until softened. Stir in reserved pesto. Then add diced tomatoes and water. Bring to a boil, then simmer until slightly thickened. Season with soy sauce. Remove from heat. Set aside.

4) Place morcon pieces on the grill. Grill both sides, about 12 minutes, until just cooked through. Remove from the grill and serve with tomato sauce on the side.