Search results
Feb 16, 2015 · Instructions. Mix together the sweet and regular rice flours, sugar and coconut milk, strain until flour is dissolved. Divide the mix into 4, about 1 1/4 cup each bowl. Using yellow food color, put about 8-10 drops on one of the bowls, and mix in 1/4 tsp anise seed. Set aside.
Sep 16, 2018 · Pour 2 1/2 cups of water in a pot and bring to a boil. Put-in the glutinous rice and allow water to re-boil for a few minutes. Dilute the cocoa powder in 1 cup warm water then pour-in the pot. Stir continuously. Once the glutinous rice is cooked (about 12 to 18 minutes of cooking with constant stirring), add the sugar and cook for another 5 ...
Sep 2, 2018 · Cook one side for 1 minute. Flip the egg and cook the other side for another minute. Separate the eggs into multiple pieces by letting the tip of the spatula run through in a chopping motion. Add the rice. Cook and continuously toss every minute for 5 minutes. Put-in the green peas. Toss and cook for 3 to 5 minutes.
Sep 2, 2018 · Make sure that the seeds stick on the dough. Heat the pan and pour-in the cooking oil. When the cooking oil is very hot, deep fry the dough until the sesame seed's color turns golden brown (about 2 to 3 minutes) Remove the cooked buchi from the pan and drain excess oil. Serve and Enjoy!
Sep 2, 2018 · Combine vinegar, pepper, salt, garlic, and cayenne pepper powder in a bowl. Stir to mix the ingredients. Set aside. Butterfly the bangus (slice from the top) and the place it inside a large re-sealable plastic bag. Pour the vinegar mixture in the bag and then let all the air out. Seal the bag and refrigerate overnight.
Sep 2, 2018 · Instructions. Combine the oyster sauce, sugar, sesame oil, and water in a bowl. Stir. Set aside. Combine oil and garlic at the same time in a pan. Turn the heat to on. Cook the garlic in medium heat until it starts to turn light brown. Pour the oyster sauce mixture in the pan and sprinkle some ground black pepper.
Sep 27, 2023 · Stir and fold until all ingredients are well blended. Squeeze lemon or calamansi and pour the sauce from the sautéed seafood. Adjust heat to high and continue stir-frying for 1 to 2 minutes. Season with ground black pepper and salt. Arrange the aligue rice on a serving plate. Top with cooked seafood.
