• 1 cup rice, uncooked
• ½ cup margarine
• 2 medium onions, sliced
• 1 tsp. cumin seeds
• 1 cinnamon stick
• 4 cardamom pods, bruised
• 3 cloves garlic, chopped
• 1 tsp. turmeric
• 11/2 cups coconut cream
• ½ cup water
• ½ cup pistachios, toasted. Chopped coarsely
• ¼ cup raisins

Cooking Instructions:

1.  Melt  margarine in large frying pan. Add onion.
2. Stir  over medium heat for about 4 minutes or until onion is solt.
3.  Add cumin seeds, cinnamon. Cardamom, cloves, and turmeric. Stir over medium heat for 2 minutes.
4. Add rice. Stir over medium heat for another minute.
5. Add coconut cream and water, then bring to boil.
6.  Cover and simmer over low heat until all liquid is absorbed and rice is cooked.
7.  Remove and discard cinnamon stick.
8.  Add nuts and raisins, Stir pilaf with fork before serving.

Image: cookedbyanangel.wordpress.com

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• 3 Lemons
• 60 g sugar
• 1 liter Sparkling/ Soda water

Preparation Instructions:

1. Slice all the Lemons in half then extract the juice into a jug using a juicer. If you don’t have one, you can just squeeze if by hand but make sure to sift the seeds.
2. Then add the sparking/soda water. Don’t fill it fully as we will need to add sugar later on.
3. Slowly add the sugar and stir until it dissolves.
4. Serve over Ice with a wedge of Lemon.

Image: nourishedkitchen.com

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Ingredients:

• 2.5 tablespoons butter
• 2 tablespoons all purpose flour
• 2 cups milk
• 1 teaspoon salt
• dash of nutmeg

Cooking Instructions:

1. In a medium saucepan, heat the butter over medium low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.2.
2. Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuosly until very smooth. Bring to boil.
3. Cook 10minutes, stirring constantly, then remove from heat.
4. Season with salt and nutmeg and set aside until ready to use.

Image: southernfood.about.com

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Soup Stock:

• 2 liters water
• ½ chicken, cleaned
• Bone of 1 ham
• Onion, bay leaf, celery, and whole peppercorn
• 3 chicken gizzards
• 4 cups water

Achuete Water:

• 1 tsp achuete
• ½ cup water

Soup:

• 1 garlic, minced
• 2 medium-size onions, chopped
• 1 6-inch Chorizo Bilbao, sliced diagonally with 1/8-inch thickness
• 1 carrot,
• ¼-inch cubed
• 1 potato, ¼-inch cubed
• ½ cup garbanzos (from the can), skins removed
• patis (fish sauce), to taste
• 1 cup cabbage, shredded
• 1 250-gram pack sotanghon

Cooking Instructions:

Soup Stock:

1. Place the chicken, ham bone, and the rest of the ingredients in a stock pot with cold water.
2. Bring to a boil, lower the heat, and continue to simmer for one hour while skimming off any residue. Remove the chicken and allow it to cool. Shred the meat and some skin and set aside.
3. Wash the chicken gizzards thoroughly and boil until tender. Cut into ¼-inch strips. Set aside.

Achuete Water:

1. Soak for five minutes in warm water, strain in a clean bowl, and discard the seeds.

Soup:

1. In a saucepan, sauté the onion and garlic, taking care not to burn the garlic. Once the onion turns translucent, add the gizzard, chorizo, and shredded chicken.
2. Mix in the carrot, potato, and garbanzos. Stir for five minutes. Add the achuete water and season with patis and pepper.
3. Add the broth slowly, one cup at a time. Once the soup starts to boil, lower the heat and add the cabbage and sotanghon. Simmer for 15 minutes and serve in small soup bowls.

Source: gmanetwork.com

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• 1/2 cup cooking oil
• 1 tbsp kasubha turmeric, as needed
• 5 heads garlic, crushed and minced
• 3 large onions, peeled and finelly chopped
• 1 tbsp ginger, crushed and julienned
• 1 piece medium-size onion, chopped
• 1/2 chicken, any part, cut into serving pieces
• 1/2 kilo beef tripe / goto, boiled
• 150 grams shiitake mushroom, boiled and sliced
• 3-5 eggs, boiled, peeled and sliced
• 6 cups water
• 2 tbsp fish sauce (patis)
• 1 piece chicken bouillon cube
• salt and pepper, to taste
• 1 cup malagkit or glutinous rice
• 5 stalks spring onion, minced (for garnishing)
• 2 stalks leeks, sliced vertically the white part
• 4 cloves garlic, minced and toasted (for garnishing)

Cooking Instructions:

1. Wash the malagkit or glutinous rice with running water and drain. Set aside. Heat a large heavy pot/pan. Swirl in cooking oil, kasubha and turmeric,  then saute the ginger, garlic, and onion.
2. Cook until aromatic. Add the sliced beef tripe or goto, chicken, shiitake mushroom. Cook for about 3 minutes. Add the malagkit or the glutinous rice. Stirring constantly.
3. Then add about 1 liter of beef tripe broth. Put in chicken bouillon cube.
4. Bring to boil until malagkit is cooked, stirring frequently, and scraping the ingredients at the bottom of the pan.
5. Taste and season with fish sauce, ground pepper, and salt.
6. Garnish with eggs, spring onion, leeks, toasted garlic.

Image: pepper.ph

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Ingredients:

• 500 ml water
• 155 grams sugar
• 500 gram can lychee, drained
• Almond flavoring

The post Almond Lychee Granita Recipe appeared first on Kusina Master Recipes.

Ingredients:

• 3/4 medium-sized pumpkin, skin and seeds removed then chopped
• 2 medium potatoes, chopped
• 1 pc onion, chopped
• 1 ½ tsp curry powder
• 2 1/2 cups vegetable stock
• 1 cup full cream
• 2 rolls baguette, sliced
• ½ cup raisins
• Salt and cracked black pepper
• Chili powder to taste

1. Place pumpkin, potatoes, onion, curry powder and stock in a large slow cooker.
2. Season with salt and pepper.
3. Cook until vegetables are tender.
4. Turn off the heat and allow to cool.
5. Using a food processor process until smooth.
6. Place soup in the bowl.

Image: taste.com.au

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Ingredients:

• 3 stalks lemongrass, white part only
• 1 thumb-sized ginger, sliced
• 6 cups water
• 1/3 cup palm sugar
• 1/3 cup milk (optional)
• 4 teabags
• Crushed ice

The post Tanglad Iced Tea Recipe appeared first on Kusina Master Recipes.

• 2 Parts Red Wine
• 1 Part Soda (7-Up or Sprite)
• 3 tbsp Powdered (Icing) Sugar
• 3 tbsp Powdered Orange (Or Lemon) Slices

Preparation Instructions:

1. Mix large parts of powdered sugar with red wine in a punch bowl, and stir well.
2. Add the soda, plenty of ice, and drop in a few orange (or lemon) slices.
3. Serve immediately.

Image: www.greatpartyrecipes.com

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We’re sure you all miss it, so here’s a recipe for Nacho Cheese that’ll let your reminisce to the love that it gave you. Don’t get all scared if you see the amount of hot sauce and cayenne pepper, because we tell you, it’s just the perfect amount of spice. Check out the recipe now!

Ingredients:

• 2 cups whole milk
• 1/4 cup (60g) butter, unsalted
• 1/4 cup all-purpose/plain flour
• 2 cups sharp-flavored Cheddar cheese, grated/shredded
• 2 tablespoons hot sauce
• 1 teaspoon cayenne pepper
• Salt and pepper to taste

Cooking Instructions:

1. Pour the milk into the saucepan. Heat over medium heat. When bubbles begin to form, remove from the heat.
2. Add the butter to the another saucepan. Melt over medium-low heat.
3. Sprinkle flour into the melted butter. Stir to form a thickened paste.
4. Pour the warm milk into the flour paste. Pour in gradually, whisking in the milk as you tip it. The sauce will thicken over 5 minutes, as you continue to stir.
5. Add the cheese to the thickened mixture. Whisk through to help it melt in.
6. Tip in the hot sauce and cayenne pepper. Stir through. Then season with salt and pepper to taste. Do a taste test; add more of any of these seasonings if needed.
7. Serve. Pour the sauce over the pre-arranged nachos.

Source: wikihow.com
Image: http://prettyyummyfoods.com/

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