Food Selection

TLE10-FOOD I

Food Selection, Preparation and Cooking



Food
is any substance or material eaten to provide nutritional support for the body or for pleasure. It usually consists of plant or animal origin, that contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals, and is ingested and assimilated by an organism to produce energy, stimulate growth, and maintain life.



Here are the products that we prepare in Food-I
A. Bam-i
B. Hot cake
C. Maja blanca
D Spaghetti
E. Palitao
F. Four season


Bam-i



Bam-i is a stir-fry of two noodles, a specialty of the Visayan island of Cebu in the Philippines. My vacation there when I was a teenager made me fall in love with their beautiful beaches and this delicious noodle recipe.

Ingredients:
half a kilo of vermicelli noodles
half a kilo of thick noodle (canton or udon type)
3 cloves of garlic
a quarter of kilo of shrimps, shelled and deveined
1 cooked chicken breast chopped
1 onion sliced
1 chinese sausage sliced
2 carrots cut in julienne strips
one cup of shreaded cabbage
some patis
1 chicken cube dissolved 1 liter of water

Procedure:
Start by frying your shrimps on a heated pan with oil.  Add your garlic, onion and chinese sausage and sauté them.  Add the carrots, chicken  and your chopped cabbage.  Pour your chicken broth and let it simmer.  As it boils add your noodles and cover it.  Once the noodles have wilted start mixing them.  You can add more water if its necessary.  Put some salt and pepper to taste.




Hot Cake





Mga sangkap:
1 kahon ng hotcake mix
2 itlog
mantikilya
1 kutsarang baking powder
mantika
1/2 tasang tubig
Paraan:
Paghaluin ang hotcake mix at baking powder. Ilagay ang mantikilya at ilagay ang itlog. Haluing mabuti. Isunod ang tubig. Makpainit ng kawali sa mahinang apoy. Pahiran ng kaunting mantika ang kawali. Sa gitna ng kawali, dahan dahang ibuhos ang hinalong sangkap. Mas mainam kung sa nonstick pan magluto ng hotcake. Kapag bumubula na sa kulo ang hotcake mix, maingat na baliktarin ang hotcake. Kapag mamula mula na ang hotcake, hanguin. Lagyan ng 1/8 kutsaritang mantikilya ang ibabaw ng hotcake habang mainit.



Maja Blanca



Ingredients:
4 cups thin coconut milk
2 cups buko juice
1 cup powdered milk
1/2 cup water
1-1/4 cups sugar
1/2 teaspoon salt
1 cup cornstarch
1 cup water
1 can cream style corn
shredded buko meat from 2 coconuts
1 cup thick coconut milk ( for latik )
 
How to cook maja:
In a large casserole put all Maja Blanca ingredients. Simmer over low fire for about 15 minutes. Pour into serving dishes and cool.
Heat the thick coconut milk over medium heat. When it starts to boil lower the heat and cook for about 25 minutes stirring constantly. Strain excess oil. Sprinkle over cooled Maja Blanca. Makes 12 portions


Spaghetti


Spaghetti Ingredients:
1 kg. spaghetti noodles
1/2 kg. ground beef
1/2 kg. ground pork
1/4 kg. hotdogs, diagonally sliced
1 kg. tomato sauce
3 pieces laurel leaves (bay leaves)
1/4 cup brown or white sugar
2 green bell peppers, diced
2 onions, chopped
1 head garlic, minced
3 tablespoons of cooking oil
1 cup of water
Salt and pepper to taste
1/2 cup grated cheese
Spaghetti Cooking Instructions:
Cook spaghetti noodles according to package instructions.
In a sauce pan or wok, sauté garlic and onions in cooking oil.
Add ground beef, ground pork, laurel leaves, bell pepper and a cup of water. Bring to a boil and let simmer for 10 minutes.
Add tomato sauce, salt and pepper to taste then let simmer for another 10 minutes
Add brown sugar and hotdogs. Continue to simmer for an additional 5 minutes.
Serve with the cooked spaghetti noodles and grated cheese on top.

Palitaw



Ingredients:

2    cups ground malagkit(glutinous rice) -grind 3 times
1/4  cup toasted linga(sesame seeds)
1     cup water
1     cup sugar
1     cup grated coconut
 
How to make palitaw
Soak malagkit flour with water for at least 1 hour.
Form into small balls and flatten with fingers to form tongues.
Drop in boiling water. When they float, skim and drop in cold water.
Drain and roll in mixed coconut, sugar and linga mixture.
Serve cold.



Four Season



Ingredients
200 ml olive oil
220g onions, chopped
300g capsicum, sliced
Ground black pepper
4 garlic cloves, finely chopped
6 fresh basil leaves, chopped
2 x 400ml cans peeled tomatoes, chopped
300 g pitted olives
300 g sliced champignons (button mushrooms)
Salt to taste


Preparation
In a five litre saucepan, heat the oil and add the onion and capsicum. Fry until soft. Add the black pepper, followed by the garlic, basil and tomatoes. Add the olives and mushrooms and salt to taste.

Simmer on a low heat for about 20 minutes.