Beef Stir-fry Filipino-style #PhilippineRestaurantMenu

Beef Stir-fry Filipino-style #PhilippineRestaurantMenu

This is an easy recipe for the busy people who value their time and lifestyle. The beef (use tender cuts, ribs or any beef parts of your choice) can be sliced and marinated ahead of time making the meat even tastier. Eat the dish alone or serve with rice.


Ingredients:


2 (1/2 pound) beef strip steaks, sliced into thin strips
2 tablespoons cornstarch
2 tablespoons soy sauce
1 1/2 teaspoons white sugar
3 tablespoons olive oil
1 sweet onion, chopped
2 cloves garlic, crushed
1 tablespoon oyster sauce
salt and pepper to taste
1 pound snow peas
3/4 cup green peas
1 carrot, sliced
2 stalks celery, sliced
1 red bell pepper, seeded and cut into chunks
1/4 cup oil for deep frying

Procedures:

(1) Place the sliced steak in a large bowl. Sprinkle the cornstarch over the beef slices and mix to coat.

(2) Whisk the soy sauce and sugar together in a small bowl until the sugar dissolves; pour over the beef slices. Mix and marinate in the refrigerator for at least 2 hours or overnight.

(3) Heat 3 tablespoons olive oil in a large skillet over medium heat; cook and stir the onion and garlic in the hot oil until tender, 5 to 7 minutes. Stir the oyster sauce into the onion and garlic; season with salt and pepper. Add the snow peas, green peas, carrot, celery, and red bell pepper; cook and stir until the vegetables are slightly tender, yet still crisp, 7 to 10 minutes. Remove the skillet from the heat.

(4) Heat 2 tablespoons oil in a separate skillet. Remove the beef from the marinade, shaking off any excess moisture; discard the marinade. Fry the beef slices in the hot oil to your desired degree of doneness, 3 to 5 minutes per side for medium. Add the cooked beef to the vegetable mixture and mix well. Serve hot.

Grilled Chicken #PhilippineRestaurantMenu

Grilled Chicken #PhilippineRestaurantMenu


Ingredients:

* salt to taste
* 4 stalks lemongrass, julienned
* 1 roasting chicken, quartered.
* 1 tsp fresh coarse ground black pepper
* chili pepper flakes
* 1 lemon, juice of, extracted
* 1 lime, juice of, extracted
* 1 tsp salt
* 2 tbsp garlic, minced
* 1/4 c annatto seeds, soaked in 1/4 c water
* 1/4 c garlic butter, melted

Procedures:

1). Combine the juices of lemon and lime, divide in 2 equal parts.

2). Marinate chicken overnight in salt, lemon grass, garlic, pepper, half lime and lemon juice mixture.

3). Mix marinade with the water that has been used to soak the annato seeds and margarine.

4). Pour the mixture in a saucepan, bring to a rolling boil for 5 to 10 mins.

5). Adjust seasoning with salt and pepper flakes if desired.

6). Barbecue chicken over hot coals or grill brushing it with the prepared mixture, cook to desired result. Enjoy!

Gourmet Foods Provide Best Feelings At The Table #PhilippineRestaurantMenu

Gourmet Foods Provide Best Feelings At The Table #PhilippineRestaurantMenu

You love eating and this is one of the best feelings of life for sure. Am not talking about the foodies but even if you are quite enthusiastic in experimenting various types of food, then it's quite okay. There are so many types of fast foods available in today's market that it is undeniably hard to resist yourself. To talk about the fast foods, how can we not name the gourmet foods? After all, this is a special treat for sure.

Now we are going to discuss the qualities essential to have in a food or drink to be named as
gourmet:

Generally this expression means that a particular food or even drink is considered above the average ones in quality and the tastes of these foods appeal even to those having the most discerning tastes. Apart from that, some feel these foods need special attention while making and at times costs more, which is very much unlike the regular foods we cook for our everyday eating at home. In fact a certain cultural idea can be associated with this particular genre of food. What are the most common gourmet foods? Carry on reading to find out more on the fine foods and beverages that are often found in the most popular gourmet food category:

Teas & coffees- There are different types of teas found in different parts of the globe. An integral part of our everyday lives, for many, a good day starts with a cup of some great Assam/ Darjeeling tea. It certainly has the quality to be called as the gourmet tea and it can be found in a variety of species; from green to black to the herbal teas. Teas are favored by people belong to all ages. Gourmet coffees usually include a lot of exotic coffee blends from around the globe. Often you'd get a fine mixture of various gourmet coffees, allowing you to sample them before purchasing more of each kind.

Chocolates - Whether you are a kid or an old man, whether it's milk or dark- chocolates are loved by all. The collection of various gourmet chocolate comes with rich fruits and nuts with a combination of some delicious creams.

Seafood - There are several types of seafoods, particularly prepared as gourmet foods. It includes smoked herring, shrimp, oysters and lobster rolls or bisques. There are lots more in this type and you do get samplers for taste testing well in advance.

Fishes - Some of the most popular gourmet fish foods favored all over the globe are; salmon, halibut and tuna etc.

Meats - This is undoubtedly the largest gourmet categories and recently it has become very popular simply for the taste reasons. The category includes ribs, steaks, roasts and even some of the dried and cured meats.

Poultry - host of gourmet foods are prepared with chicken, but especially the duck and turkey is top favorites for the special dishes.

Where can you find all these spicy foods? Well, you can mostly find them in your local market and especially big market place. Internet is another great option for you to sit back in your cozy chair and go through all the online websites that sell all these foods. Pick the one from the list and order it now!!



Source: Adam J. Harvey@RussianFoodProducts/GoArticles

Boneless Milkfish Belly With Steak Sauce #PhilippineRestaurantMenu

Ingredients:

1 kilo Boneless Milkfish Belly
1/8 cup cooking oil
5 cloves garlic, peeled and smashed
1 white onion, sliced
1 tomato, sliced

For soy-calamansi mixture:
1/4 cup soy sauce
1 ½ tablespoons calamansi juice

1 cup water
1 teaspoon whole black peppercorns
1 large red onion, sliced into rings

Procedures:

1) Heat oil and sauté garlic until golden brown. Add onion and cook until translucent. Add tomatoes and cook until mushy. Add soy-calamansi mixture. Add milkfish bellies, one at a time. Add water. Boil and cover for 2 minutes. Add pepper. Reduce and simmer until bellies are cooked firm.

2) Top with onion rings. Serve with steaming rice.

3) Serves 4

Effective and Efficient Restaurant Food Storage Guide #PhilippineRestaurantMenu

Effective and Efficient Restaurant Food Storage Guide #PhilippineRestaurantMenu

Standards

1) Foods not in use are covered or protected in storage.
2) Food is stored at least six inches off the floor on proper racks.
3) Foods are properly stored on the line or in the walk-in cooler to prevent cross-contamination.
4) No unapproved product is being stored in the restaurant.

General requirements necessary in all locations

1) All food must be stored at least 6” off of the floor.
2) Storing food on glass racks or milk crates on the floor is not acceptable.
3) All food storage shelves must be clean and in good physical condition.
4) Food must be stored in a manner where it cannot be contaminated by other materials.
5) Chemicals should be stored below and away from food contact surfaces.
6) Personal belongings must be stored away from food and food contact surfaces.
7) Food not in use (walk in) must be covered.
8) Canned products should be stored upside down to prevent lid contamination.




Labeling and Rotation

1) Properly label and rotate for food safety and food quality.

2) Develop a consistent and easy procedure to follow rotation policy using FIFO (first in, first out).

3) Rotate food as it received to the back of older product. Rotate “use first” product from top to bottom and closest to the door.

4) All food must be labeled with the date it was received.

5) If the product was removed from its original package and transferred to a container, follow correct labeling procedure.


Frozen Food Storage Requirements

1) Freezer air temperature must be maintained at 0°F to -10°F.

2) Secondary thermometer must be present.

3) Food must be solidly frozen.

4) Freezers must not be overloaded.

5) Hot or warm products should not be allowed in the freezer.

6) Do not cool hot food in the freezer.

7) Freezer doors must have effective seals and gaskets. Doors shut tightly.


Refrigerated Food Storage Requirements

1) All refrigerated food is stored between 33°F and 41°F.

2) Secondary thermometer must be present.

3) Adequate refrigeration space is required to maintain safe temperatures and operation.

4) Cooler doors must have effective seals and gaskets. Doors must shut tightly.

Hierarchy of Food Potentially hazardous foods (PHF) must be stored in a way to prevent possible cross contamination. Store food depending on its minimum internal cooking temperature requirement. Follow the Hierarchy of Food; starting from top to bottom food must be stored in this order when occupying the same shelving unit.

1) RTE (ready to eat) foods
2) Raw seafood
3) Raw beef, steaks
4) Raw pork
5) Raw ground beef, burgers
6) Raw chicken

Dry Food Storage Requirements

1) Dry storage areas are between 50°F and 70°F.

2) Areas must be free of excessive moisture and humidity.

3) Do not store dry food next to steamer or dish machine.

4) Dry food should not be exposed to sunlight.

5) Be aware of dry food products that require refrigeration after opening.

6) Open containers must be covered/closed.

7) Canned products cannot be opened and stored in can; must be transferred to another container.


Food Storage Equipment

Food storage equipment must properly operate as designed to maintain foods at required temperatures. Only approved equipment that meets NSF standards is acceptable. Food contact surfaces of equipment must be in good condition and easy to clean.

1) Hot food stored in a hot holding device must be rapidly heated in a steamer, microwave or boiling water to a minimum internal temperature of 165°F for 15 seconds within two hours and then held at 135°F or above for service.

2) Food held hot cannot to be heated in hot holding equipment.

3) Constantly stir hot food to incorporate heat throughout the product.

4) Take temperatures of the food at least every shift or as needed.

5) If water is required in a hot holding unit, check levels often and fill when needed.

6) Keep heat from escaping and replace lids on food not being used.

7) Fill pans no more the 2/3 full.

8) Cold holding equipment on the cook’s line is designed to hold food temperatures at 41°F or below.

9) Food must be chilled or taken from other refrigeration units such as the walk-in prior to being placed on line.

10) Fill pans no more than 2/3rd full.

11) Replace lids on foods that are not in use.

12) Stir food constantly to help maintain temperature.

13) Food temperatures should be taken every two hours.

14) Frozen food stored in freezer units on the line.

15) Keep the freezer door shut at all times.

16) Do not restrict air flow in the freezer by overloading with product.

17) Stock the freezer only with frozen foods.

Cowboy Steak #PhilippineRestaurantMenu

Cowboy Steak #PhilippineRestaurantMenu

This is a wonderful way to add a western flare to a porterhouse steak. With a quick sear on the grill, the chipotle paste is locked in making this dish very flavorful.

Ingredients:

•2 pounds porterhouse steak
•5 cloves garlic, minced
•1 tablespoons chili powder
•3 tablespoons vegetable oil
•2 teaspoons kosher salt
•1/2 teaspoon chipotle chili powder
•1/2 teaspoon black pepper

Procedures:

1. Combine garlic, chili powder, salt, oil and pepper in a small bowl.

2. Mix until it forms a thick paste. Rub paste over the entire surface of the steak. Wrap steak in plastic wrap and refrigerate for several hours.

3. Preheat grill. Grill steak over as high a heat as you can for 2 minutes.

4. Flip and continue grilling for 2 more minutes. Move to a cooler part of the grill or reduce heat to medium.

5. Continue grilling until done. About 4 minutes per side. Serves 2 – 4 persons

Crab in Ginger Sauce #PhilippineRestaurantMenu

Crab with Ginger Sauce #PhilippineRestaurantMenu

Basically you steam the crabs simply and serve it atop this ginger-lemongrass-celery sauce. Make the sauce before you steam the crabs, as this recipe comes together in about 15 minutes tops. It serves 2.

Ingredients:

• 2 pounds king or snow crab legs
• 3 finely chopped shallots
• 3 chopped garlic cloves
• 1 inch worth of finely chopped lemongrass
• 3 T. olive oil
• 1 cup white wine
• 2 inches' worth of grated or finely chopped fresh ginger
• Juice of 1/2 lemon
• Salt
• 2 T. finely chopped celery leaves

Preparation:

1) In a large pan, heat the olive oil over medium-high heat until hot, about 2-3 minutes. Add the shallots and lemongrass and cook for 2 minutes, stirring often. Add the garlic and cook for another minute, stirring well.

2) Arrange the king or snow crab legs in a large pot with a steamer insert set inside. Pour enough water into the pot to come up to the bottom of the steamer, but do not let the crab sit in water. Cover and turn the heat on to medium.

3) Add the wine, the grated ginger and a little salt and turn the heat up to high. Boil off the wine by half, about 5 minutes. Turn off the heat, add the lemon juice, one tablespoon of celery leaves (leaves from the top of a bunch of celery you buy in the store), and taste for salt again -- add some if you need it.

4) If the crabs have not already been steaming, turn the heat on the pot to high and steam the crabs for 5 minutes; remember king and snow crab legs are pre-cooked, so you are just heating them up.

5) Pour the sauce into a food processor and blitz it until it becomes a thick puree; it should look a bit like a light green mayo, as everything will emulsify.

6) Remove the crab meat from the shells with scissors or kitchen shears and set in a bowl.

7) To serve, lay some sauce down on a plate and top with nice leg pieces of the crab. Top with the other tablespoon of celery leaves and serve wither hot or at room temperature. As for a drink, I'd choose either a light lager beer or a slightly sweet white wine like a Riesling.

Honey-Glazed Pork Belly #PhilippineRestaurantMenu

Honey-Glazed Pork Belly #PhilippineRestaurantMenu

Cooking pork the Chinese way and it’s best meal to capture your guest’s tastebud.

Ingredients:

2 tbsp Cooking oil
1 kg Pork belly strips
1 tsp salt
1 tsp sesame oil
1 tsp soy sauce
400 ml water (as needed)
1 tbsp Chinese wine
2 tbsp oyster sauce
2 tbsp sugar
2 tbsp honey
1 tsp white pepper powder

Procedures:

1) Heat the oil in a wok.
2) Add pork and all ingredients into the wok and simmer for 40 minutes or until the pork is tender enough.
3) Remove the most of the sauce.
4) Grill or char the meat in medium-high heat about a minute per side.
5) After it’s done, coat lightly with some honey.

What To Know About Gourmet? #PhilippineRestaurantMenu

What To Know About Gourmet? #PhilippineRestaurantMenu

A person who loves to cook and experiment often spend great amount of money for foods and its ingredients. Well, it’s not really bad as long as you know that the brands of your cooking ingredients are reliable and known for being the trusted company. There are many brands to mention if we are looking for these products, one of them is the gourmet products. This company or idea are known for being the oldest and trusted on selling culinary product. They have many products in the stores that are essential to our house. Like foods, drinks and etc.

The gourmet has many kinds of products which are made by their own people. You choose from their drinks, seasonings, raw foods, meats and chocolates. They are also giving some tips or ideas on how to cook right. They produce some recipes for the mothers or to those who loves to cook. You can see them all on their own magazines and you can get some other ideas about culinary arts. They are not only offering thing that pertains to food but they also cover the whole kitchen items and the stuff that you need to see there, like flat wares and other necessary stuff in cooking. But if you want to taste tem all with out being tired and exposing to the fire, you can go to the nearest gourmet restaurant and try all their delicious menus. This is the best way to satisfy the want and to taste great flavored foods of gourmet for those who are not good in cooking. They have a classy restaurant which is really expensive but worthwhile.

Mostly of the people who are eating or purchasing of their products are those who are rich or wealthy, but it is not a matter because they can offer you a good service. Usually they have the place that is cozy and relaxing. The gourmet restaurants are commonly on the places with a great view and ambiance which is apt to those class people. But to those who really want to experience their foods, you can learn their cooking technique and try it on your own house.



Source: Liza Mackinze. Learn more about Gourmet at BAKERS RACK HOUSE and ARTICLE CITY

Beef Brisket Adobo with Coconut Milk #PhilippineRestaurantMenu

A typical Filipino dish with tangy taste coupled with coconut milk makes this recipe a delicious meal. You can make with your own version, as long as the tanginess still the core element of the taste.

Beef Brisket Adobo with Coconut Milk #PhilippineRestaurantMenu

Ingredients:

Vegetable Oil- 3 tbsps
Onions, chopped- 1 pc (large)
Garlic, minced - 1 tbsp
Beef Cubes- ½ kilo
Vinegar- ¾ cup
Salt- 2 tsps
Pepper - 1 tsp
Water- 1 cup
Coconut milk- 1 cup
Finger pepper- 1 pc
Coconut cream- ¼ cup

Procedures:

1. Heat the oil in a deep pan. Sauté onions and garlic.

2. Add beef cubes and cook until color changes.Add vinegar, salt, pepper and cook over moderate heat until sauce is reduced to its original amount. Do not stir until mixture boils.

3. Add water and cook covered until beef is tender.Add coconut milk and finger pepper and allow to simmer for 10 minutes over low heat.

4. Pour in coconut cream and allow to simmer for another 5 minutes over low heat. Adjust seasoning if necessary.

Pork and Beef Humba #PhilippineRestaurantMenu

Some Filipinos treated this recipe as adobo. The difference is the black beans being added to add flavor. Also, try the combination of pork and beef meats. You can add potatoes, banana (saba), red bell pepper and green onion leaves if you like.



Pork and Beef Humba #PhilippineRestaurantMenu

Ingredients:

1/2 kilograms pork belly, cut in cubes
1/2 kilograms beef, cubes
2 tbsp garlic, crushed
2 small onion, chopped
1 cup vinegar
1/2 cup soy sauce
1/2 cup brown sugar
6 bay leaves
2 cup rice water
1/2 tbsp ground black pepper
2 tbsp salted black beans
Cooking oil

Procedures:

1) Marinate pork in soy sauce and pepper for 1 hour or overnight.

2) Saute garlic and onion. Add pork from the marinade and bay leaves. Stir fry for few minutes until pork starts to render its oily fat.

3) Add rice water, then bring to a boil until most of the liquid has evaporated.

4) Add vinegar but do not stir in order not to over sour the flavor. Boil few minutes, then add the brown sugar stirring once in a while.

5) Simmer until a saucy consistency is achieved. Adjust seasoning with soy sauce according to taste.

6) Serve hot.

Beef Tapa with Pineapple Salsa #PhilippineRestaurantMenu

The pineapple salsa on the side brings a refreshing touch to a breakfast classic. You can substitute beef with any meats of your choice. Serves 4.


Beef Tapa with Pineapple Salsa #PhilippineRestaurantMenu

Ingredients:

750 grams beef tapa (bought or make your own)
2 tablespoons cooking oil
3 cloves crushed garlic
5 cups steamed white rice
salt and pepper to taste

For the Pineapple Salsa:

1 cucumber, chopped
4 red tomatoes, chopped
1 white onion, chopped
100 grams coriander, chopped
1/4 cup vinegar
1 tablespoon fish sauce
1 tablespoon sugar
salt and black pepper to taste

Procedures:

1 In a wok, heat cooking oil on medium flame. Fry beef tapa until light golden brown. Remove beef tapa from the pan and set aside.

2 Add crushed garlic and steamed white rice to remaining oil in the wok. Season to taste.

3 Make the Salsa Pineapple Salsa: In a bowl, combine cucumber, tomatoes, onions, and cilantro. Add the remaining ingredients and mix well.

4 To serve, lay beef tapa on top of the pineapple salsa.

Breaded Boneless Pork Chops #PhilippineRestaurantMenu

Boneless pork chops are simmered to perfection with a simple combination of vegetables, a little flour and seasonings, and chicken broth. Serve these tasty pork chops with potatoes or macaroni and cheese for a fabulous everyday family meal. You can add your own ideas on how to cook this dish and side dish too.


Breaded Boneless Pork Chops #PhilippineRestaurantMenu

Ingredients:

• 2 tablespoons olive oil
• 4 pork chops, boneless
• 3 tablespoons flour
• 2 teaspoons Cajun or Creole seasoning
• 2 tablespoon butter or more olive oil
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1 1/2 tablespoons flour
• 2 cups chicken broth
• 2 teaspoons Worcestershire sauce

Procedures:

1) Heat 2 tablespoons of olive oil in a skillet over medium heat.

2) Combine 3 tablespoons of flour and the Cajun seasoning.

3) Coat pork chops thoroughly then brown on both sides in the hot oil.

4) Remove to a plate and add the butter to the skillet. Add onion, green pepper, and celery and cook, stirring, until slightly wilted.

5) Stir in flour until blended. Stir in the chicken broth and Worcestershire sauce. Add the pork chops to the skillet, cover, and reduce heat to low. Simmer for 45 minutes to 1 hour, until pork is tender.

6) Cooking time for 1 hour.

7) Serves 4.

Ensaymada Bread #PhilippineRestaurantMenu

A soft texture bread with creamy taste topped with melted butter, grated cheese and white refined sugar. You can create your own toppings of your choice.


Ensaymada Bread #PhilippineRestaurantMenu

Ingredients:

1-1/2 teaspoons sugar
3/4 cup warm water
4 teaspoons active dry yeast
1 cup all-purpose flour
1 cup butter, softened
3/4 cup sugar
1 tablespoon salt
8 egg yolks
4 cups all-purpose flour
Melted butter for brushing
grated cheese

Procedures:

1) Dissolve the sugar in the warm water. Add the yeast and let stand until softened.

2) Add flour gradually until well blended. Cover bowl with a damp cloth and set aside in warm place for 30 minutes.

3) Meanwhile, cream butter and sugar thoroughly; add salt and egg yolks, beating well after each addition. Add all-purpose flour gradually, blending well. Add this mixture to the sponge yeast. Mix well.

4) Put dough in slightly greased bowl and cover with a damp cloth and let rise in a warm place for 2 hours.

5) Punch down. Divide dough into desired size of rolls. Roll out thinly.

6) Spread surface with melted butter and sprinkle with grated cheese. Roll as in jelly roll, starting from the lower left hand corner.

7) Place in greased ensaymada molds. Let rise for 2 hours.

8) Bake in preheated oven at 400 degrees F for from 10 to 15 minutes.

9) After taking out from oven, brush with butter and sprinkle with grated cheese and sugar. Yield: 2 dozens.

Spanish Callos #PhilippineRestaurantMenu

Callos had originated from Spain and it is one of the loved dishes in the Philippines, it a slow cooked stew that is made out of beef tripe; cooked with chick peas, tomatoes, paprika and Chorizo. This version uses a mix of tripe, chorizo and pork leg meat.



Spanish Callos #PhilippineRestaurantMenu

Ingredients:

400g Ox Tripe, cleaned and cut into 1.5 x .5 in strips
400g Pork Leg meat, cubed
2 pcs chorizo, sliced
1 whole garlic, minced
1 whole red onion, chopped
1 tsp ground pepper
3 pcs bay leaf
1 1/2 cups chick peas, cooked
2 red capsicums, cubed
1/2 cup Tomato Paste
4 pcs tomatoes, diced
5 cups of beef stock
3 tbsp soy sauce
fish sauce
fried garlic
olive oil

Procedures:

1. In a pot sauté garlic and onions in olive oil, cook until garlic is golden brown.

2. Add tomatoes, tripe and stir fry then add 4 cups of beef stock. Bring to a boil and slowly simmer for 1.5 hrs. add more beef stock if necessary.

3. Add the pork, chorizo, tomato paste, bay leaf, chickpeas, soy sauce and simmer for 45 more minutes.

4. Finally add capsicums and flavour with fish sauce and simmer for 25 minutes.

5. Serve and top with fried garlic.

Chinese Dumplings: Jiaozi #PhilippineRestaurantMenu

Chinese dumplings (Jiaozi) are very popular during the Chinese New Year season. A very flavorful food that goes with a dipping sauce of your choice.



Chinese Dumplings: Jiaozi #PhilippineRestaurantMenu

Ingredients:

Jiaozi dough:

• 3 cups all-purpose flour
• up to 1 1/4 cups cold water
• 1/4 teaspoon salt

Filling:

• 1 cup ground pork or beef
• 1 TB soy sauce
• 1 teaspoon salt
• 1 TB Chinese rice wine or dry sherry
• 1/4 teaspoon freshly ground white pepper, or to taste
• 3 TB sesame oil
• 1/2 green onion, finely minced
• 1 1/2 cups finely shredded Napa cabbage
• 4 tablespoons shredded bamboo shoots
• 2 slices fresh ginger, finely minced
• 1 clove garlic, peeled and finely minced

Procedures:

1) Stir the salt into the flour. Slowly stir in the cold water, adding as much as is necessary to form smooth dough. Don't add more water than is necessary. Knead the dough into a smooth ball. Cover the dough and let it rest for at least 30 minutes.

2) While the dough is resting, prepare the filling ingredients. Add the soy sauce, salt, rice wine and white pepper to the meat, stirring in only one direction. Add the remaining ingredients, stirring in the same direction, and mix well.

3) To make the dumpling dough: knead the dough until it forms a smooth ball. Divide the dough into 60 pieces. Roll each piece out into a circle about 3-inches in diameter.

4) Place a small portion (about 1 level tablespoon) of the filling into the middle of each wrapper. Wet the edges of the dumpling with water. Fold the dough over the filling into a half moon shape and pinch the edges to seal. Continue with the remainder of the dumplings.

5) To cook, bring a large pot of water to a boil. Add half the dumplings, giving them a gentle stir so they don't stick together. Bring the water to a boil, and add 1/2 cup of cold water. Cover and repeat. When the dumplings come to a boil for a third time, they are ready. Drain and remove. If desired, they can be pan-fried at this point.

Which Logo is Tastier? KFC VS. McDonald's #PhilippineRestaurantMenu

Which Logo is Tastier? KFC VS. McDonald's #PhilippineRestaurantMenu


It is not the advertising, but logos that helps mostly to recognize the fast food chains.

Kentucky Fried Chicken was established by Colonel Harland Sanders in 1952. It is him who one can see on the logo already for 50 years. There were five changes of the KFC’s logo during half of the decade. The last logo that was appeared in year 2006 can be voted as the best among previous four.

Sanders looks even friendlier and younger. His white suit was changed for a red cook’s apron, the colors are bolder and the background is red and matches with Colonel’s rep apron. It is interesting to mention that the logo has its own symbolism. It symbolizes the “home-style culinary heritage” of the brand and remind customers that KFC chicken is prepared by hand, just like Colonel Sanders prepared it 50 years ago. Graham Allan, president of Yum’s international restaurant division, said many people don’t realize that Sanders existed and started the company on his own. Considering the fact that now Sanders is in an apron, Gregg Dedrick, president of KFC’s U.S. division says: “This change gives us a chance not only to make sure we stay relevant but also communicates to customers the realness of Colonel Sanders and the fact that he was a chef.”

As one can see the main color of KFC logo is red – it appears both as on the font of the logo and on the Sanders' apron. It is well known that the red color evokes hunger, that is one of the main reasons why one chooses KFC as the place to satisfy hunger.

As for McDonald’s the interesting fact about their logo is that the first one that appeared on the restaurant established in 1937, in Southern California, didn’t have any connection with well-known arches. It had more likely the idea of KFC’s logo – the chef character named “Speedy” was portrayed on it. And only in the year 1953 the arches were introduced.

Since then not many changes appeared on the McDonald’s logo presenting – two yellow arches with the red font were usual for more than fifty years. In 2007, Tired of being held up as an example of corporate evil and greed, the fast food chain has been striking out at critics with a series of environmental and social initiatives designed to prove that it cares and has decided to change the usual red font for the green one. Many people did not like this change saying that now McDonald's looks better, but still the food is junk. But despite this, after McDonald’s went greener, the sales in Europe and US raised dramatically.

Space doesn’t need fast food, people do.

It can be said that KFC positioned itself as fast-food for everyone, friendly for business people and for the younger generations. In 2006 KFC launched Global ReImage an 87,500 Square-Foot KFC logo in Area 51, in Nevada which can be seen from space.

The question stands, what was the point of this sort of advertising campaign, if usual customers will not ever see it or even know about it. It can be assumed that maybe KFC wanted to have customers among aliens, because it is evident that such campaign will not probably increase the amount of customers among people who don’t fly into space every day.




In contrast to KFC, McDonald’s works hard for the target audience. Over the years, McDonalds added tiny details to the logo to communicate with different social classes and nationalities. The variant of ‘M’ where the edges are sharper focuses on a more solid, business-like and corporate character.

The arches are wider, have the brighter yellow color and the imitation of drawing and express all the elements that contribute to the attempted young-spirited vision. Also, the wider arches used in when advertising McDonald’s on the road as a street/road sign, drivers could see it more easily. Moreover the color also "pays attention" to the audience because this color symbolizes warmth and happiness.

McDonald’s tries to please the eyes of customers from different countries. For example, the ‘M’ has a maple leaf in the middle and the slogan “I’m lovin’ it” and is translated in Canadian French.

In the German variant, the arches are more sharp probably because of Germans’ orientation towards professionalism, stability and perfectionism.

Since its establishment, every restaurant tried to adapt to the particularities and cultural differences across the world and now following the society and market trends the logo got its green font.

“Historic values” can’t be the main values in the market business.

McDonald’s was always working and still works for target audience and market trends. In contrast KFC is more passionate about the history, or to be more precise, the ‘father’ of the chain, so that they show Colonel Sanders even from space, but this strategy will never raise their sales. In-turn, McDonald's is the world's first fast-food and beverage brand in more than 120 countries around the world and more than 30,000 branches worldwide. According to the annual report of the year 2010, the average number of customers served every day McDonald's is 64 million, that's twice the number when compared to KFC. Maybe if KFC begins to think more about their target audience and pays less attention to keeping ‘family values’ it could become as desirable as McDonalds.



Source: Alexandra Muravyeva. http://www.linkedin.com/pub/alexandra-muravyeva/46/549/a99 and Published-Articles.com

Hearty Dinner Braised Lamb Shanks #PhilippineRestaurantMenu

This slow-braised lamb shanks recipe produces incredibly flavorful, succulent, fork-tender meat. Lamb shanks make a great hearty dinner, and reheat beautifully.



Hearty Dinner Braised Lamb Shanks #PhilippineRestaurantMenu

Makes 6 Braised Lamb Shanks


Ingredients:

• 6 lamb shanks, about 5 1/2 pounds
• 2 tbsp olive oil
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• salt and fresh ground black pepper to taste
• 1 tablespoon butter
• 1 onion, diced
• 1 rib celery, diced
• 1 large carrot, diced
• 1 tablespoon flour
• 4 cloves garlic, minced
• 1/2 cup drinkable red wine
• 1 cup chicken broth
• 1 tablespoon balsamic vinegar
• 1 cup water
• 1/8 teaspoon cinnamon
• 1 teaspoon minced fresh rosemary leaves

Procedures:

1. Preheat oven to 450 degrees F.

2. Place the shanks in a deep, 15 x 10 inch baking dish, or similar sized roasting pan, large enough to fit the shanks in one layer. Rub with the olive oil, dried rosemary and thyme. Season generously with salt and pepper on both sides. Roast for 30 minutes to brown the lamb.

3. While the lamb is browning, place a saucepan on medium-high heat, and add the butter. When the butter foams, add the onion, celery, and carrot. Cook for about 6-7 minutes, or until the vegetables soften and the edges start to brown and caramelize.

4. Stir in the flour and cook for 1 minute. Add the garlic and cook for 1 minute more. Stir in the wine. When the wine comes to a boil, add the chicken broth, balsamic vinegar, water, and cinnamon. Bring back to a boil, turn off and reserve.

5. When the lamb has finished browning, remove, and turn the oven down to 325 degrees F. Pour over the sauce mixture, and distribute evenly. Cover with heavy-duty foil, crimping the edges to form a tight seal. Roast for 1 hour, lift the foil, turn over the shanks, rewrap and cook for 1 more hour, or until fork tender. Remove the lamb shanks to a large bowl and cover with foil to keep warm.

6. Pour the braising liquid into a saucepan and boil on high heat for 10 minutes, or until reduced by half and slight thickened. As the sauce reduces the fat will pool up in the center of the pan and should be skimmed off with a ladle. Add the fresh rosemary, taste and adjust for seasoning. Transfer the lamb shanks to a serving platter, and serve topped with the sauce.

Creamy Macaroni Soup #PhilippineRestaurantMenu

A kind of soup that can satisfy your meals all throughout the day. Must be served hot or cold, if you like.


Creamy Macaroni Soup #PhilippineRestaurantMenu

Ingredients:

• broth (4 cups; broth comes from boiling and cooking shreds of meat or bones)
• cabbage (about ½ cup; shredded)
• carrots (about ½ cup; chopped into tidbits)
• butter or oil (about 2 tablespoons; you may want to make sure that you use only the oils that are good for the heart like olive oil or virgin coconut oil)
• elbow macaroni pasta (1 ½ cup; uncooked)
• fish sauce or patis in Filipino (optional)
• garlic (about 2 cloves)
• milk (1/2 cup; evaporated)
• onion (medium-sized; minced)
• pepper
• salt
• shreds of chicken (about 400 grams; cooked) OR leftover bones of chicken, beef, pork, or turkey (cooked)
• water (4 cups)


Procedures:

1) Heat oil in a pot. Sauté garlic and onions. Add in cooked shredded chicken or leftover bones and cook even more until browned. Flavor the meat with fish sauce, pepper, and salt.

2) Add in carrots and sauté.

3) Pour broth into the sautéed meat and vegetables.

4) Place macaroni and cook for about 10 minutes.

5) Add in cabbage and cook.

6) Add in more broth for a thick soup or water for a thin soup. More salt and pepper can also be sprinkled to make the soup full of flavor.

7) Remove pot from heat.

8) Pour milk into the soup.

Pork Embutido #PhilippineRestaurantMenu

Pork Embutido #PhilippineRestaurantMenu

Ingredients:

1 kilo ground pork
1 carrot; minced
1 can reno liver spread
1/2 cup pickles; minced
1/2 cup raisins
2 beaten eggs
1 tablespoon salt
2 small onions; minced
1/2 cup tomato sauce
1/2 cup grated cheese
1 hotdog; minced
2 broiled eggs; sliced
Kinchay o celery; minced
2 slices bread; minced
1/4 tablespoon ground black pepper
MSG (optional)

Procedures:

1) In a bowl, combine all ingredients (except the hard boiled eggs) and mix well until blended.

2) Place a mound (1 cup per roll) of meat mixture on a sheet of oily greased aluminum foil (place the slices of egg at the center of each mixture) and form an 8" long by 2" diameter roll.

3) Steam for 30-40 minutes. Remove from steamer and let cool.

4) You may either fry or eat it as is.

5) Serve with catsup.