Friday, 28 October 2016

Catch the Limited Edition Petron’s Key to Lamborghini Promo

Get your Petron’s Key to Lamborghini Limited Edition Collectibles starting November 1. Let your Lambo go with Petron’s Key to Lamborghini Promo. Collect 6 Lamborghini Toy Cars for only P250 each with every P500 fuel or engine oil purchase at participating Petron Stations from Nov. 1-30, 2016. Each toy car comes with a keychain!

For full mechanics: http://www.petron.com/web/site/campaigns
For list of participating stations: http://www.petron.com/

Thursday, 27 October 2016

HOW TO MAKE PAD THAI

PAD THAI INGREDIENTS AND PROCEDURES.


Ingredients:

500 Grams Rice Noodles (Soaked in hot water)
3 Pcs Leeks (Sliced)
2 Pcs Thai Green Chillies
2 Pcs Thai Red Chillies 
4 Tbsp Lime Juice
2 Tbsp Fish Sauce
3 Tbsp Brown Sugar
2 Tbsp Canola Oil
200 Grams Chicken Thigh Fillet
500 Grams Prawns
1 Cup Bean Sprouts
2 Pcs Eggs
¼ cup Roasted Peanuts
1 Bunch Cilantro
Lime

Procedure:

1. Heat oil then sauté leeks, and chillies until fragrant then add in chicken. Cook until done then add in prawns then cook until it changes color.
2. Combine lime juice, fish sauce and brown sugar. Pour this into pan. Add in beaten eggs then mix well.
3. Toss in noodles then add cilantro and peanuts. Top with lime and cilantro while serving.

Wednesday, 26 October 2016

HOW TO MAKE THAI ICED COFFEE WITH COCONUT MILK AND BLACK JELLY

THAI ICED COFFEE WITH COCONUT MILK AND BLACK JELLY INGREDIENTS AND PROCEDURES.


Ingredients:
50 Grams Ground Barako Coffee
500 ml Boiling Water
Sugar (To Taste)
8 Tbsp Condensed Milk
½ Cup Coconut Milk
4 pcs Cardamom Pods/Ground Gardamom


Black Jelly

Procedure:

1. On a pot, combine coffee, sugar and cardamom in a pot then add in boiling water. Let this steep for 10 minutes, then strain.
2. Pour condensed milk on serving lass then fill with ice. Pour coffee on glass then top with black jelly and coconut milk.

How to Make Best Tuna

SUNSHINE DIZON’S Mommys best tuna Ingredients and Procedures.


Ingredients:

  • Oil
  • Unsalted Butter
  • 1 sliced whole White Onion
  • 1 Can Sliced button mushrooms 
  • 1 small can Chopped Pimento
  • 1 can Corn Kernels drained
  • 1 small pack Frozen Peas and Carrots
  • 2 big cans Tuna Light in Oil drained
  • 1 can Mushroom Soup
  • 1 small can Cooking Cream 
  • Salt and Pepper to taste
  • Add a little hot water to adjust consistency

You can use it for rice topping or pasta sauce.

Procedure:
1. In a pan, melt butter and sauté onions and button mushrooms
2. Add chopped pimiento, peas and carrots. Sauté until vegetables are cooked. 
3. Add tuna and mushroom soup. Simmer. 
4. Add the cooking cream adjusting the fire in low then season with salt and pepper.
5. If it’s too thick, add hot water.
6. Serve on top of pasta or rice.

HOW TO MAKE SHRIMP CAKES WITH TAMARIND SAUCE

SHRIMP CAKES WITH TAMARIND SAUCE INGREDIENTS AND PROCEDURES.


Ingredients:
1kg Shrimps (Peeled and de veined)
4 cloves Garlic
1 Bunch Cilantro
1 Tsp baking Powder
2 Pc Lime
Fish Sauce (To Taste)
Japanese Bread Crumbs
Salt
Pepper
Oil for frying
Tamarind Sauce
1 Tbsp Tamarind Paste
½ tsp. Fish Sauce
1 Pcs Thai Red Chilli
1/8 Cup Water
1 Tbsp Cornstarch
Bunch Cilantro Leaves

Procedure:

1. On a food processor combine all ingredients except for bread crumbs of shrimp cake. Pulse until smooth then roll into desired shape. Dredge in bread crumbs. Deep fry until golden brown.
2. To make tamarind sauce, combine all ingredients then heat to thicken. Serve with shrimp cakes.

HOW TO MAKE CHICKEN AND PAPAYA CURRY

CHICKEN AND PAPAYA CURRY INGREDIENTS AND PROCEDURES.


Ingredients:
1 Whole chicken (chopped into 12 pcs)
1 Pc Papaya
4 pcs Shallots (Sliced)
2 Stalks Lemongrass
4 Tbsp Red Thai Curry Paste
2 Tbsp Brown Sugar
Fish Sauce (to taste)
4 pcs Kaffir Lime Leaves
1 Pc Lime
500 Ml Coconut Milk
1 Bunch Cilantro
Salt
Pepper

Procedure:

1. Season chicken with salt and pepper then brown. Set aside.
2. On the same pan sauté shallots and lemongrass until fragrant then add in chicken. 
3. Continue to cook for 5 minutes then add in red curry paste and cook for a minute.
4. Add coconut milk and kaffir leaves. Simmer until chicken is almost cooked then add in papaya.
5. Add in Sugar, lime and cilantro.
6. Season with fish sauce, salt and pepper.

Tuesday, 25 October 2016

McDo McShare Box- Get it Now

Satisfy everyone’s chicken craving! Grab a piece from the new McShare Box. Choose between 6-pc or 8-pc of our best-tasting Chicken McDo.


McDo Stripe Run 2016- how to Register

How to join McDo Stripe Run 2016?

This is how we've shown our stripes the past 3 years. Which one is your favorite? Register at http://mcdostripesrun.com.ph .


REGISTER


Register yourself and your family for the McDonald’s Stripes Run at these participating McDonald’s branches in Metro Manila or Cebu.
REGISTRATION PERIOD

October 1 - November 24, 2016

REGISTRATION CENTERS

Makati

McDonald's Greenbelt
McDonald's Makati Ave.
McDonald's People Support
McDonald's Valero


Taguig

McDonald's 32nd St.
McDonald's Bench Tower
McDonald's BGC Forum
McDonald's Forbes Town
McDonald's Kidzania
McDonald's UPTown Mall


Muntinlupa

McDonald's Alabang
McDonald's Pontevia


Manila

McDonald's Jose Abad


Mandaluyong

McDonald's Pioneer Reliance


Marikina

McDonald's Marcos Highway


Pasig

McDonald's Shell Emerald
McDonald's Strata 100
McDonald's Tycoon Center


Quezon City

McDonald's Eastwood
McDonald's Eton Centris
McDonald's Katipunan
McDonald's Quezon Ave
McDonald's UP Town Center


San Juan

McDonald's Greenhills


Pasay

McDonald's Blue Bay

Alagang Magaling and Excellence RockDove Free Seminar in Western Visayas

Catch Alagang Magaling and Excellence RockDove Free Seminar in Western Visayas.


Mga kalapatids namin sa Western Visayas may maagang papasko ang Alagang Magaling at Excellence Rockdove sa inyo. May FREE SEMINAR po kami sa mga sumusunod na lugar kasama ang Pambansang Doktor ng mga Hayop Doc AJ Ferre.

Bacolod City - October 25, 2016
Ilo-ilo City - October 26, 2016
San Jose, Antique - October 27, 2016
Roxas City - October 28, 2016
Kalibo, Aklan - October 29, 2016


Magkita kita tayo mga Kalapatids!

HOW TO MAKE UBE MACAPUNO TURN-OVER WITH VANILLA ICE CREAM

Perfect for merienda: UBE MACAPUNO TURN-OVER WITH VANILLA ICE CREAM.


Ingredients:

1 Cup Ube
½ Cup Macapuno
Puff Pastry
Egg
Powdered Sugar
Vanilla Ice Cream
Oil for frying.

Procedure:

1. On a mixing bowl combine ube and macapuno then spoon on puff pastry
2. Brush sides of the puff pastry with egg wash then fold into triangles. Crimp the sides with fork.
3. Deep fry until golden brown.
4. Dust with powdered sugar then serve with ice cream.

Monday, 24 October 2016

HOW TO MAKE BEER BATTER DORY IN GARLIC AIOLI SAUCE

BEER BATTER DORY IN GARLIC AIOLI SAUCE INGREDIENTS AND PROCEDURES.


Ingredients:
500 grams Cream dory
1 can Malt beer
1 ½ cup Flour
1 Egg
Salt
Pepper
1 tsp. Paprika
Cooking oil for deep frying


Garlic aioli sauce
1 ½ cup Mayo
2 tbsp Olive oil
4 cloves Garlic finely chopped
1 Lemon, juiced

Criss cross cut fries (store bought)

Procedure:
1. Season fish with salt and pepper
2. In a bowl, mix flour and slowly until it looks like a pancake batter. Season with salt and pepper.
3. Dip fish on the prepared butter and fry until golden brown.
4. To make the sauce, in a bowl add mayo, garlic, olive oil and lemon juice. Mix well.
5. Serve the fish with the fries.

HOW TO MAKE SEAFOOD BINALOT WITH OIL BASED PASTA

SEAFOOD BINALOT WITH OIL BASED PASTA INGREDIENTS AND PROCEDURES.


Ingredients:
200g Mussels
200g Clams
300g Mahi-Mahi Fillet
300g Shrimp
2 Pcs Lemon
1 head Garlic (Minched)
1 Pc White Onion (Sliced)
1 Bunch Basil
6 pcs Tomatoes (Quartered)
Olive oil
Salt
Pepper
Large Banana Leaves
800g Spaghetti
4 cloves garlic (Minced)
1 pc Onion (Chopped)
1 Bunch Basil
2 tbsp Capers
2 Tbsp Olives
¼ Cup White Wine
4 Tbsp Olive Oil

Procedure:

1. Lay banana leaves on a table then top seafood, onion, garlic, tomatoes then drizzle olive oil season with salt and pepper. Fold and seal with bamboo skewers. Over or pan grill for 20-30 minutes. Serve with pasta.
2. To make pasta, heat olive oil on pan then sweat onions until caramelized then add in garlic. Deglaze with white wine then simmer until reduced. Add in basil, capers, olives then toss in spaghetti. Serve with seafood.

Saturday, 22 October 2016

Alden and Maine Wedding Cake and Menu

Watch-out for AlDub Wedding Cake and Wedding Reception Menu as we posted it here! Thie one on the photo is not their wedding cake yet as it was a gift given by AlDub Nation.


Monday, 17 October 2016

HOW TO MAKE BEEF TENDERLOIN WITH COFFEE AND SPICE RUB

BEEF TENDERLOIN WITH COFFEE AND SPICE RUB INGREDIENTS AND PROCEDURES.



Ingredients:
600 grams Beef Tenderloin
½ Tbsp Kapeng Baraco (Finely ground)
1 Tsp Cayenne Pepper
1 Tsp Paprika
½ Tsp Cinnamon Powder
1 Tsp Garlic Powder
1 Tsp Onion Powder
Salt
Pepper

Sauce
¼ Cup Balsamic Reduction
1 Cup Beef Stock
1 Tbsp Flour
1 Tbsp Butter
Salt 
Pepper

Buttered Vegetables (Onion, Garlic, Carrots, Corn, French beans)

Procedure:
1. On a bowl combine coffee, cayenne pepper, paprika, cinnamon, garlic powder and onion powder.
2. Season beef with salt and pepper then rub coffee mixture then let it marinade for at least 20 minutes.
3. Preheat pan or griller then smear meat for 3 minutes on each side. Then lower heat then cook for another 2 minutes on each side. Let it rest before serving.
4. Prepare sauce by cooking flour and butter then pour in beef stock. Let this simmer until it thickens. Add in the balsamic reduction.
5. Season with salt and lots of pepper.
6. Serve with buttered vegetables.

HOW TO MAKE POACHED HERBED MAYA-MAYA

POACHED HERBED MAYA-MAYA INGREDIENTS AND PROCEDURES.

Ingredients:
1 Pcs Large Maya-Maya
1 pc Lemon
1 pc Onion
3 cloves Garlic
Salt
Pepper

Herb mixture
2 Cup Japanese Bread Crumbs
1 Bunch Basil
1 Bunch Parsley
1 Bunch Spring Onion
1 Pc Lemon (Juice and Zest)
2 Tbsp Olive Oil
Salt
Pepper

Parsley
Lemon

Procedure:

1. Prepare poaching liquid by simmering water, lemon, onion, garlic, salt and pepper. Add maya-maya and simmer for 15 minutes. Remove from poaching liquid and transfer into serving dish.
2. To make herb mixture combine all ingredients then top this on poached maya maya. Broil maya-maya until herb mixture starts to crisp.

Saturday, 15 October 2016

HOW TO MAKE AMPALAYA CON CARNE ON TINAPA FRIEND RICE

AMPALAYA CON CARNE ON TINAPA FRIEND RICE INGREDIENTS AND PROCEDURES.



Ingredients:
2 Pcs Ampalaya
200 Grams Beef Sirloin (Sliced into strips)
3 Cloves Garlic (Chopped)
1 Pc Red Onion (Large Diced)
1 ½ Cup Beef Stock
2 Tbsp Soy Sauce
½ Tbsp Liquid Seasoning
Slurry
2 Tbsp Canola Oil

Tinapa Fried Rice
4 Cups Cooked Rice
1 Cup Tinapa (Shredded)
4 Cloves Garlic (Minced)
1 Pc Red Onion (Chopped)
1 Tbsp Soy Sauce
1 Pc Egg (Beatten)

Procedure:

1. Season beef with salt and pepper.
2. Heat pan and oil then brown beef then set aside.
3. Saute onion and garlic until fragrant then add in ampalaya. Cook until al dente. Add in beef, stock, soy sauce, liquid seasoning then simmer for 3 minutes.
4. Add slurry to thicken sauce
5. To make tinapa fried rice, sauté onion and garlic until fragrant then add in tinapa then lightly toast. Toss in cooked rice then cook for 5 minutes.
6. Pour soy sauce then scramble egg on the middle then toss to cook.

Friday, 14 October 2016

HOW TO MAKE CRISPY SALMON BELLY WITH PAN ROASTED VEGETABLES

CRISPY SALMON BELLY WITH PAN ROASTED VEGETABLES INGREDIENTS AND PROCEDURES.

Crispy Salmon Belly
500g whole Salmon Belly (slice into strips)
1 Pc Lemon
Salt
Pepper
Tapioca flour
Oil for frying


Procedure:
1. Marinade salmon in lemon juice, salt and pepper.
2. Dredge marinated salmon belly to the tapioca flour
3. Fry until golden brown.
4. Roast vegetables on a pan until it caramelize.

Pan Roasted vegetables
200g Baby Tomato
100g French Beans
100g Baby Corn
2 cloves garlic (chopped)
1 small red onion (chopped)
Fresh Basil Leaves
Salt
Pepper
Olive oil

Procedure:
1. Roast vegetables on a pan until it caramelise. Serve with the crispy salmon belly.

Sauce
2 tbsp. vinegar
1 pc dayap juice
2 cloves garlic
1 pc. Red onion
6 tbsp. butter

Procedure:

1. On a pot, combine vinegar, dayap juice, garlic, onion. Simmer until reduced by half.
2. Turn fire off then add butter while whisking. Top over crispy salmon belly.

HOW TO MAKE GINATAANG KUHOL

GINATAANG KUHOL INGREDIENTS AND PROCEDURES.

Ingredients:
1 kilo kuhol, soaked in water for an hour and tail ends removed
2 cups, coconut milk
4 cloves garlic, pounded
3 thumb-sized ginger, crushed
3 pcs labuyo, chopped
3 pcs kalamansi
1 stalk lemongrass, pounded
fish sauce, to taste
ground pepper, to taste
1 cup kangkong
1 tbsp brown sugar
spring onions for garnish


Procedure:
1. In a pan, sauté ginger, onions and garlic and chilies until fragrant then add lemon grass . 
2. Add the kuhol and season with fish sauce, sugar then add coconut milk. Then add kangkong. Cover and simmer for about 15 minutes. 
3. Drizzle with kalamansi butter onto snails and garnish with chopped spring onions.

Thursday, 13 October 2016

HOW TO MAKE AVOCADO AND CHOCOLATE TRIFLE

AVOCADO AND CHOCOLATE TRIFLE INGREDIENTS AND PROCEDURES.



Ingredients:

4 Pcs Avocado

1 Cup Cream

1 ½ Cup Semi Sweet Chocolate (Chopped)

2 Cups Cream

3 Tbsp Powdered Sugar

Slivered Almonds

Procedure:

1. On a food process and add cream and avocado then puree until smooth. Set aside.

2. On a double boiler add chocolate then melt. Set aside to cool

3. Whip cream and sugar until stiff then fold in chocolate.

4. To assemble spoon avocado mixture on a serving bowl then sprinkle almonds then top with chocolate cream.

5. Make 2-3 layers ending with avocado mixture and then top with slivered almonds.

HOW TO MAKE ADOBONG PULA

ADOBONG PULA INGREDIENTS AND PROCEDURES.


Ingredients
½ cup, achuete oil
500 grams fatty pork belly, sliced 1½ inch wide by 2 inches length 
1 kgfresh chicken (adobo cut), include the heart, liver and gizard
2 heads garlic, lightly pounded, skin on
1cuppatis
3 cups kaong vinegar
2 tablespoonsblack whole peppercorn (lightly pounded)
6 bayleaves
1 tablespoonblack whole peppercorn


Method
In a big container, combine all the ingredients (except bayleaves, 1 of the two garlic heads and the 1 tablespoon black peppercorn) cover and marinade for 3 hours.

Make achuete oil, by heating 1 cup of oil in a pan. Once the oil starts to smoke, lower the flame and place two tablespoons of achuete. In less than a minute, the oil will turn from yellow gold to vermillion. Move the seeds occasionally with a wooden spoon; don’t allow the achuete seeds to burn. The oil will be ready in two minutes. Strain and decant the oil in a non-plastic container and discard the spent seeds.

After 3 hours, separate the pork from the chicken and place it on a clean and keep the remaining marinade aside.

Heat a Dutch oven and plave ¼ cup of achuete oil, sautee the other garlic (lightly pounded, skin on). Once it starts to impart a scent, place the pork belly and pan fry until it turns a little golden brown. Take the porkbelly out, add more achuete oil if necessary and pan fry in the chicken until it turns golden brown. Add the bayleaves and remaining black peppercorn. Return the pork belly and pour in the marinade, add vinegar or patis accordingly, bring to a boil. Once it starts to boil, lower the flame to the cooker’s possible lowest setting. Cover, let it simmer, for 45 mins to 1 hour, or until the liquid is reduced to half.

Serve with steamed white rice and fried sweet potato, fried plantain or saba banana.

HOW TO MAKE DEEP FRIED CHOCOLATE COOKIES

DEEP FRIED CHOCOLATE COOKIES INGREDIENTS AND PROCEDURES.

Ingredients:
1 pack store bought pancake mix
1 cup milk
2 eggs
½ cup melted butter
2 tsp vegetable oil
10 -12 pcs chocolate cookies
Oil for frying


For topping:

Chocolate syrup
Whipped cream

Procedure:

1. In a bowl, mix pancake mix, milk, vegetable oil, melted butter and eggs. Mix thoroughly until it forms like a batter.
2. Dip chocolate cookies to the prepared batter and deep fry. Watching it closely until it turns golden brown.
3. Drain fried cookies on paper towels to drain excess oil.
4. Top with a drizzle of chocolate syrup and whipped cream. Serve.

Wednesday, 12 October 2016

HOW TO MAKE BANANA-LANGKA CREPE

BANANA-LANGKA CREPE INGREDIENTS AND PROCEDURES.

Ingredients:
4 pcs Saba (Hinog)
3 tbsp Sugar
2 tbsp Butter


Crepe Batter:
1 Cup Flour
2 Pcs Eggs
2 Tbsp Butter (Melted)
2 Tbsp Sugar
½ Cup Milk
½ Cup Water
¼ tsp Salt

Butter

1 cup Minatamis na Langka
½ cup Caramel
Whipped Cream

Procedure:

- To make the saba; caramelize saba with sugar and butter. Set aside to cool.
- To make crepe batter, combine all ingredients then strain.
- Brush pan with butter then pour enough batter on a pan to make a thin layer of crepe wrapper. Lightly brown on one side then do the same on the other side.
- Spoon caramelized banana on crepe wrapper then add langka.
- Wrap like turon then drizzle caramel and top whipped cream.

Tuesday, 11 October 2016

HOW TO MAKE HARDINERA

HARDINERA INGREDIENTS AND PROCEDURES.


Ingredients:
3 tbsp oil
4 tbsp butter
1 pc. white onion, chopped
3 cloves garlic, chopped 
1 kilo pork tenderloin, diced into cubes 
1 tsp salt
1 tsp pepper
2 cups chicken broth 
1 cup tomato sauce
1 cup sweet pickles, diced 
1 cup canned spiced ham
¼ cup raisins
1 cup pineapple tidbits, drained
1 pc red bell pepper, diced 
1 small can liver spread 
½ - 1 cup Quezo de bola, grated
1 cup bread crumps
3 pcs eggs
Banana leaves, softened and cut according to the shape of llanera


For Garnish

2-3 pcs hard-boiled eggs, sliced
3-4 pcs pineapple slices 
1 small green bell pepper, cut into fine strips 
1 small red bell pepper, cut into fine strips

Procedure:
• Line the llanera with softened banana leaves. Brush the leaf with butter, set aside. 
• In a sauté pan, heat oil and sauté onions, let it caramelize and add the garlic. 
• Add the pork and sauté until it changes color. Season with salt and pepper. 
• Add tomato sauce, sauté for a 2 minutes then add chicken broth, let it simmer until the pork is tender and the sauce has been reduced.
• Remove from heat and let it cool and drain excess sauce.
• Arrange the slices of hard boiled eggs, pineapple slices, red and green bell pepper strips into the prepared llaneras.
• In a bowl, mix pickles, spiced ham, raisins, pineapples, diced red bell pepper, liver spread, quezo de bola and bread crumbs.
• Add pork mixture, mix all until combined. 
• Beat eggs and pour into the llaneras, dividing equally. 
• Spoon the pork mixture to the llanera, pressing top to smoothen.
• Cover the llanera with foil and steam in a large steamer for about 45 minutes or until firm. Let it cool before unmolding.
• When cooked, unmold the hardinera by running a knife to the sides of the llanera, invert it to a serving plate and remove the banana leaf. Serve.

HOW TO MAKE DULCE PRENDA

DULCE PRENDA INGREDIENTS AND PROCEDURES.

(Hopiang Kapampangan / La Naval Pastry)



Ingredients:

Crust:
2 cups araro (arrowroot) or cornstarch
2 cups all-purpose flour
1 tbsp. baking powder
½ tsp. salt
1 cup sugar plus
2 tbsp sugar
6 pcs. Egg yolks
½ cup Kakang gata (coconut milk)
½ cup margarine
lemon rind

Procedure:
1. In a bowl, mix all dry ingredients except sugar.
2. In another bowl, mix sugar with the remaining ingredients.
3. Using your hands, combine both sets of ingredients and knead
into smooth paste dough.
4. Divide the dough into small balls of approximately 30 pieces and set aside.

Filling:
3 cups boiled grated cundul (winter melon)
6 pcs egg yolks, slightly beaten
2 tbsp. butter
½ cup white sugar
1 cup gatas damulag (carabao’s milk)
1 can condensed milk
dayap rind

Procedure:
1. Mix all ingredients and cook over low fire, stirring frequently to avoid burning (at the bottom).
2. Continue cooking until mixture thickens.

Assembly Procedure:
• Get the small balls of dough and flatten with rolling pin onto a wooden board and line with wax paper.
• Put a tablespoon of the filling and cover top with dough pressed onto a dulce prenda mould.
• Remove excess dough from the sides using a cookie cutter.
• Bake in cookie sheet for 12 minutes at about 325 degrees centigrade or until golden brown.

HOW TO MAKE GRILLED PORK CHOPS WITH DRIED KAMIAS MARINADE

GRILLED PORK CHOPS WITH DRIED KAMIAS MARINADE INGREDIENTS AND PROCEDURES.

Ingredients:
5 pcs Pork Chop 2 Inches Thick
1 cup Dried Kamias
¼ cup Orange Juice
2 tbsp Dijon Mustard
2 tbsp Canola Oil
Salt
Pepper


2 Pcs Sweet Potato
3 tbsp Honey
Salt
Pepper

Procedure:
- Puree dried kamias with orange juice, mustard, oil, salt and pepper.
- Marinade pork chop with dried kamias mixture.
- Grill pork chop for 8 mins on each side over medium heat.
- Fry sweet potato then toss in honey. Season with salt and pepper.

How to Make TOGUE STICKS WITH MISO-SOY VINEGAR DIP

TOGUE STICKS WITH MISO-SOY VINEGAR DIP INGREDIENTS AND PROCEDURES.

Ingredients:
250 Grams Togue
1 Pc Carrots (Grated)
1 PC White Onion (Sliced)
3 Cloves Garlic (Minced)
100 Grams Tinapa Galungong
1 Tbsp Cooking Oil
Salt
Pepper


Lumpia Wrapper
Egg Wash

Miso Soy Vinegar Dip:
2 Tbsp Japanese Miso Paste
1 Cup Vinegar
3 Tbsp Soy Sauce
1 Pc Red Onion (Minced)
2 Cloves Garlic (Miced)
1 Tsp Sugar
1 Thumb Garlic (Minced)

Procedure:

- Saute onion and garlic until fragrant.
- Add in carrots and continue to cook for a minute.
- Add togue and tinapa then cook for 3 minutes. Season with salt and pepper.
- Spoon togue mixture on lumpia wrapper then roll into sticks seal with egg wash.
- Fry until golden brown.

To make soy vinegar, combine all ingredients.

ALIGUE GLAZED CRISPY CALAMARES

Ingredients:
300 g Squid (Sliced into rings)
2 Pcs Egg
1 Cup All Purpose Flour
2 Cups Japanese Breadcrumbs
2 Pcs Eggs (Beaten)
2 Tsp Garlic Powder
2 Tsp Onion Powder
Paprika

½ Cup Butter
3 Tbsp Aligue
2 Tbsp Calamansi Juice
Salt
Pepper

Oil for Deep Fry

Procedure:

- On a bowl combine flour, garlic powder, onion powder, paprika.
- Season squid rings with salt and pepper then dredge in flour mixture, egg then evenly coat with Japanese breadcrumbs.
- Deep fry until golden brown.
- To make the aligue glaze, melt butter then add aligue mix until well blended.
- Add calamansi juice then season with salt and pepper.
- Toss calamares on aligue glaze then coat evenly. Serve

Join McDonalds Holloween Treat 2016

Join the Halloween fun! Check out the details for Cebu.

Nothing is too spooky when you are with your family!

McDonald’s wants you to have a lot of fun in celebrating Halloween! Get ready for lots of treats and tricks, bone-chilling prizes and more spooktacular surprises!

Enter the Magical Kingdom Gates, play thrilling games at the Magical Kingdom Grounds and watch the Royal McSpectacle!


WHEN: 
October 29, 2016

WHERE: 
World Trade Center, Manila

BATCHES:
Batch 1 – 8am to 11am
Batch 2 – 12nn to 3pm
Batch 3 – 4pm to 7pm

REGISTRATION FEE:
- Kids – P250 (Inclusive of Happy Meal, 1pc Chicken McDo with rice, Sunkist, Cape, Pumpkin Bag and Hat)
- Companion – P85 (Inclusive of Cheeseburger with bottled Minute Maid)

REGISTRATION PERIOD:
September 1 to October 27, 2016

HOW TO REGISTER:
Purchase your tickets at select McDonald’s stores

To join Batch 1 (8am to 11am), please visit the following stores:
- Airport Road
- Alabang
- Alimall
- Dona Solenad
- Forbes Town Center
- FTI Taguig
- KIA Theater
- Las Pinas
- Moonwalk
- Navotas
- NB 150
- Newport City
- Pedro Gil
- Pontevia
- QA Banaue
- Real
- San Pedro
- SM Bicutan
- SM MOA
- SM Sucat
- Southwoods
- Waltermart Sta. Rosa

To join Batch 2 (12nn to 3pm), please visit the following stores:
- Almanza
- Barangka
- Blue Ridge
- Eastwood City
- Frontera Verde
- Galleria
- Greenhills
- JP Rizal
- Katipunan
- Kingswood
- MCU
- Megamall
- Pateros Bayan
- Pioneer Reliance
- Project 8
- QA Garcia
- Quezon Ave
- Roosevelt
- San Joaquin
- Shell Emerald
- Sta. Ana
- Taft Libertad

To join Batch 3 (4pm to 7pm), please visit the following stores:
- 32nd
- Adriatico
- Bench
- BGC Forum
- Bluebay
- Buendia
- EDSA Rotonda
- Evangelista
- Glorietta
- Greenbelt
- Jose Abad Santos
- KidZania
- Macapagal
- Makati Ave
- Makati Cinema Square
- Paco
- PRC
- Quirino
- Regalado
- Rockwell Makati
- Sunmall
- UN Ave


See More Details here:

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