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Monday 4 October 2021

Describe the primary function of the four types of macromolecules - ppt download

Describe the primary function of the four types of macromolecules - ppt download: MACROmolecules Objective: Compare and contrast the basic molecular structures and primary functions of the four categories of macromolecules Essential Question: How can the four different macromolecules be distinguished or recognized?

Saturday 24 September 2011

"EAT BREAKFAST LIKE A KING, LUNCH LIKE A PRINCE, AND DINNER LIKE A PAUPER."

HELLO EVERYONE!

We are soon to publish MORE special previews of Filipino delicacies and recipes for you to try.

YOU!... yes you can also share some of your ideas, comments and suggestions. ^^,

Ready your taste buds... because everything we post, will SURELYsatisfy your appetite!

We hope you liked our posts, we assure you guys that we will surely post lots of lots of recipes... in time.

HAPPY EATING!

"PAKSIW NA ISDA"

Paksiw na Isda

Paksiw na Isda or Fish Cooked in Vinegar is a quick and easy seafood dish that is said to be one of the common everyday dishes prepared by Filipino families. Since the Philippines is composed of over 7,100 islands, fish is a staple particularly on the coastal areas.

Bangus or Milkfish has been the regular fish variety for this dish (Paksiw na Bangus).In this dish you can use other fish varieties.

If you want the recipe...

Diningding

Diningding- A popular filipino vegetable recipe for common masses which originated from Ilocandia region. This recipe become so popular among us filipino because it was economical, nutritious, delicious and availability of ingredient on local market. Diningding has a big similarity with tagalog pinakbet recipe were the only difference is the kind of bagoong being used and the process of cooking.

If you want the recipe...

Chocken Adobo

Chicken Adobo is a national dish of the Philippines. Adobo is the Spanish word for marinade or sauce and the chicken adobo marinade is a combination of soy sauce, vinegar, bay leaf and crushed garlic and peppercorns.

This simple-to-cook dish is very delicious for the amount of effort required to cook it. For Filipinos just learning the art of cooking, this is usually the first dish that they tackle.

If you want the recipe...

Beef Caldereta

As with most Filipino food, Caldereta originated in Spain. They have the same dish and almost all the ingredients are similar with the exception of Cinnamon stick, which is called for in the Spanish recipe. This dish can be made with beef, goat meat or even chicken. I prefer using beef for Caldereta. Some recipes call for the use of vinegar as a marinade, along with salt, garlic and pepper. This is advisable if you are using a tough part of the beef as vinegar acts as a meat tenderizer.

If you want the recipe...

Rellenong Bangus

Rellenong Bangus, Relyenong Bangus is a special dish because of the amount of work involved in cooking. Cooking process itself involves several processes, preparing the vegetables and fish. Removing the fish meat leaving the fish skin intact, steaming, de-boning, flaking, marinating, stuffing and frying. Filipinos love sea food especially Bangus (milk fish) even though it was a bony fish...

If you want the recipe...

Sapin-Sapin

Sapin-sapin is a layered glutinous rice and coconut dessert in Philippines cuisine. It is made from rice flour, coconut milk, sugar, water, and coloring with coconut flakes sprinkled on top. Sapin-sapin means "layers" and the dessert is recognizable for its layers, each colored separately. It has been referred to as "a blancmange of several colored layers, sweetened and flavored with coconut milk".

If you want the recipe...

Cassava cake

Cassava Cake is a classic Filipino dessert made from grated cassava or manioc, a woody shrub where the starch that is used to make tapioca are derived. Being a popular dessert, different recipe versions are available for Cassava Cake. It is one of my favorite merienda. ^^,

If you want the recipe...

"Biko"

Biko is a Filipino rice cake made from sticky rice (locally known as malagkit), coconut milk, and brown sugar. Like other rice cakes, this is referred to as kakanin (derived from the word “kanin” which means rice) and is often eaten as dessert or meryenda (mid-afternoon snack).Traditionally, this delicious rice cake is placed over banana leaves in a bilao (round woven bamboo tray) and garnished with latik (cooked coconut milk residue) on top. In addition, Biko is served during special occasions such as birthday parties, family reunions, and town fiestas.

If you want the recipe...

Banana Cue

An average Filipino would enjoyed the typical street food in his home country. One of the most popular street foods in the Philippines is the banana cue. It is similar to the barbecue, pork in a stick, but in this case instead of a pork, bananas are put on the sticks. The one thing that I like about this tasty snack is that it is very simple and yet very tasty. It is a symbolism that Filipinos are contented with simple things. The banana cue can be found almost anywhere in the streets of manila. It is a typical merienda for the Filipinos during the afternoon. A banana is covered with sugar and dip in hot oil to caramelized the sugar.

If you want the recipe...

Bibingka Royal

Bibingka is a type of rice cake from the Philippines. It is traditionally eaten during Christmas season. It is made with rice flour and coconut milk or water. Other ingredients can vary greatly, but the most common secondary ingredients are eggs and milk. The traditional preparation is very time-consuming. A specially made Terra cotta container is lined with a single large section of a banana leaf. It is placed over preheated coals and the rice flour and water mixture is poured into it, taking care not to spill it into the container itself. Another piece of banana leaf is added to the top and covered with more preheated coals.

If you want the recipe...

Sinigang

Sinigang is a Philippine dish famous for the variety of ingredients. Sinigang often incorporates fish, pork, chicken, shrimp, or beef. This time we’ll use Shrimp for our recipe. Sinigang’s characteristic taste is attributed to the ingredient that gives its sour taste and most commonly use ingredient is Tamarind or Sampalok for its sour taste.

If you want the recipe...

"LUMPIANG SARIWA"

Lumpiang Sariwa

Lumpiang Sariwa or Fresh Spring Roll is a vegetable dish composed of different vegetables with a soft (unfried) wrapper garnished with sweet sauce and crushed peanuts. Some popular variations of this dish are lumpiang ubod (made with heart of palm) and lumpiang hubad (Unwrapped lumpiang sariwa).

If you want this recipe....

Bangus En Tocho

Bangus En Tocho is one of the delicious food of Pinoys. Its main ingredient, the "bangus" olso known as the milkfish, is an important seafood in South east Asia and some Pacific Islands. Because milkfish is notorious for being much bonier than other food fish, deboned milkfish, called "boneless bangus" in the Philippines, has become popular in stores and markets.

If you want the recipe...

"PINAKBET"

Pinakbet or Pakbet

Pinakbet or pakbet is a popular Ilocano dish, from the northern region of the Philippines, although it has become popular throughout the archipelago. The word is the contracted form of the Ilocano word pinakebbet, meaning "shrunk" or "shriveled". The original Ilocano pinakbetuses bagoong("bugguong" in Ilokano), of fermented monamon or other fish, while further south, bagoong alamang is used. The basic vegetables used in this dish include native bitter melon, eggplant, tomato, okra, string beans , chili peppers, parda, winged beans, and others. Root crops and some beans like camote, patani, kadios are also optionally added. The young pod of malunggay is also added. It is usually spiced with ginger, onions, or garlic. A Tagalog version usually includes Calabaza.

If you want the recipe...

Chicken Tinola

Tinola is a ginger and onion based soup with chicken as the usual main ingredient. This is an authentic Filipino main dish and best complimented with green papaya wedges (an alternative is chayote) and chili pepper leaves. As a traditional dish, the chicken is usually cooked in low heat for quite some time to bring out the natural flavor. This dish is best served during cold and rainy weather because of the warming effect of the soup.

If you want the recipe...

Rice Pudding, Mango & Hot Cocoa

Puto, Mangga ug Sikwate is sweet type of Filipino breakfast that is common in Cebu, It is Puto (puto maya in Tagalog) paired with a slice of sweet Cebuano mango and hot chocolate.

Sweet right?

If you want the recipe...

Arroz Caldo with Chicken

Arroz Caldo with chicken is one of the most popular not only for breakfast but also for "miryenda"(afternoon meals) of Pinoys, especially in rainy days. It came from the Spanish words, "Arroz" means rice and "caldo" means hot. It is often served at the street side eateries commonly known as turo-turo restaurants.

If you want the recipe...

Champorado (chocolate rice porridge)

Champorado, one of the most favorite breakfast of the Filipinos especially when rainy days. It is a hot chocolate rice porridge that is made from soft-boiled rice and flavored with Tableas de Cacao which are bitter-sweet chocolate tablets made of freshly roasted chocolate mixed with milk and sugar. It is usually served with side dish of fried "tuyo"(dried fish) (as seen on the picture) or "danggit"(dried fish).

If you want the recipe...

Fried Rice with Fried Fish and Egg

One of the all time favorites of the Filipinos is "Sinagag" (Fried Rice) with "Diang" (Fried Fish) and Fried Egg as their breakfast. Sinangag is typically a leftover rice that was stir-fried with garlic and sometimes with other ingredients like egg, vegetables, and meat. It is always partnered to fried eggs and fish, and almost any dishes (like hot-dogs, Tocino, longanisa, Tuyo, itlog na pula at kamatis, etc). Frying the left over rice ("Sinangag") is a very convenient way to prevent spoilage of the rice.

Cooking "Sinangag " for breakfast is very easy. Just heat the pan, put a little cooking oil, add the ground garlic, add the left over rice, and put some salt and pepper, then stir-fry it.

"PANDESAL AT MAINIT NA KAPE"

Pandesal and Hot Coffee

A perfect combination in the morning,

Pandesal and coffee is the most common favorite "Agahan" (breakfast) of the Filipinos. It can be eaten plain or with "palaman" (Filling/spread), or just dip the bread into the coffee. Pandesal is also partnered not only with coffee but also with hot chocolate or Milk.

It is always available in almost every bakeshops in the Philippines, sometimes some bakeshops sold Pandesal on the road, where the "tindero" (seller) rides a bike with a big box on the back (It is where the pandesal is placed).

If you want the recipe:

LOVE PHILIPPINES, LOVE PINOY FOODS!

Philippines...

Pearl of the Orient...

Is widely known not only for it's beauty and hospitality but also for it's delicious foods!

Many tourist travels to visit the country, to see the tourist spots and destinations, to discover the beauty of it's 7,107 Islands, to feel the warm welcome of the Filipinos and their hospitality, And of course, to taste the richness of the Filipino foods.