Make Quesadilla at home with this easy to follow recipe | The Kitchen ...

Quick and easy recipe Quesadilla recipe to do for Friday night dinner instead of pizza. I bought ready made flour tortilla and freeze them so they wont go bad for awhile and pull it out when needed, like that, I can focus on the filling and make dinner in a flash. Beef Quesadilla 1 lb ground beef 2 onions or shallots 1 head of garlic 1 bunch cilantro Spanish paprika Cumin Powder Salt & Pepper Flour Tortilla Enjoy cooking!

How to cook milkfish | Daing na Bangus | Quick and Easy Recipe | The Kit...

Daing na bangus is a Filipino dish using the National Fish "Bangus" milkfish. This is a quick and easy to follow recipe. Marinated milkfish is best when the fish is fresh. You might want to go for a boneless bangus or have the fish deboned by the fish vendor. The one near me didnt offer deboning services but you can ask if they do it for a cost. Bangus is notorious with its hundreds of fine bones. Daing na Bangus: 1 milkfish 8 calamanci (key lime) or 1 lemon 6Tablespoons soysauce 4 crushed garlic freshly ground pepper Marinate the fish for 30 minutes, and shallow fry the fish in a preheated pan. Cover to avoid splatters and the fish will cook on its own moisture and marinade. Serve with your favorite salad and rice.

Chicken Halang-halang | Spicy and Creamy Chicken | A Visayan Delicacy | ...

Chicken Halang-halang is a popular dish in the Visayas region of the Philippines. Traditionally made with Manok Bisaya (Native Chicken) cooked in coconut milk and cream. Green papaya is added to tenderize the meat, this also adds a subtle taste to the dish. Halang means spicy in Bisaya, therefore this dish calls for spicy chilis including its leaves, the chili leaves are not spicy but it adds another layer of subtle flavor, texture and color to the dish. Tanlad (Lemon grass) and ginger highlights a background flavor of this special dish. If using a native chicken, it will take a while to tenderize the chicken, therefore cooking it with papaya serves the purpose of cooking the chicken quicker, also do not add water right away to the chicken, just let it simmer on its own meat does the trick of cutting the time of cooking. Chicken Halang-halang Ingredients: 2 lbs. Chicken Lemon gras ginger garlic onion chili leaves Chili 1 whole green papaya Coconut milk Coconut cream Sautee garlic and onions until fragrant, add ginger, chicken, green papaya, lemon grass stalks, and let it juices of the chicken simmer on its own. Add coconut milk, let it simmer until tender, add the lemon grass leaves and let it simmer for few more minutes. Add coconut cream. Lastly add chili leaves. Put off the flame and let the chili leaves cook with the pot covered. Serve with rice or maize.

Tuna Kinilaw (Filipino Ceviche) Authentic Bisaya Recipe without gata | T...

Homemade Mashed Potato | A Classic All Time Favorite Side Dish | The Kit...

This mashed potato recipe is so easy to make at home. Give your own twist by adding your favorite subtle ingredient that goes with the potatoes while steaming. We like the potatoes steamed as it retains most of its flavor compared to boiling, flavors are intact while cooking the potatoes. Garlic will be the background flavor for this as it is steamed and mashed together with the potatoes. Nothing beats a freshly homemade mashed potatoes. Your mashed potato will never be the same again. Give it a notch with this technique. Happy Cooking! Love, The Kitchen Journal ************************************************************************** Thank you for visiting The Kitchen Journal. A Cooking, Baking and Cake Decorating Channel. Enjoy playlist feature in this channel for your viewing pleasure, we have categorized our video library so you can view what you are interested to watch. The Kitchen Journal Baking playlist: All Baking ideas, tips and tutorials https://www.youtube.com/playlist?list... The Kitchen Journal Cooking playlist: All cooking videos https://www.youtube.com/playlist?list... The Kitchen Journal Desserts Playlist: https://www.youtube.com/playlist?list... The Kitchen Journal Seafood playlist : All Seafood related videos are here! https://www.youtube.com/playlist?list... The Kitchen Journal Buttercream Series: Cake Decorating Series using buttercream Icing https://www.youtube.com/playlist?list... The Kitchen Journal Chill and learn playlist: Watch and learn in a relaxing music with cake decorating tutorial videos. Designed to be played on TV https://www.youtube.com/playlist?list... All Videos: Compilation of all uploaded videos https://www.youtube.com/playlist?list... Connect with us: facebook page: https://www.facebook.com/thekitchenjo... #MashedPotatoRecipe #TheKitchenJournal

Chicken Biryani Recipe | step by step video | what makes Biryani special...

Learn how to make this biryani in a step by step video from start to finish. This recipe is a family favorite. We crave for Indian foods from time to time. I like the Hyderabadi style of Biryani, very aromatic, spicy and full of flavors. For this recipe, i have to substitute Ghee with butter as Ghee is not available here. As per the proportion of the spices, please refer to the video. This will vary according to your preference. Chicken Biryani Recipe Ingredients: 1 kg Chicken (Drumstick or Thigh) 500 g. Basmati Rice 1 Stick butter 1/2 kg onions Coriander leaves (optional) For the Marinade: Tumeric Ginger 2 heads Garlic 6-10 Green Cardamom seeds 2 tsp.cumin seeds 1 tsp caraway seeds 1 tsp. coriander seeds 3 tsp. Garam Masala Saffron (infused with 1/3 cup milk) 1 cup Yogurt 2 tsp. paprika 1 tsp.chili powder salt For the Rice: Cinnamon Bark Cardamom seeds peppercorn caraway seeds Coriander seeds Star Anis cumin seeds salt Procedure: Mix the all the marinade ingredients and marinate the chicken for at least 2 hours in the fridge. Overnight marination gives the best result. Prepare the onions: Slice onions thinly and deep fry until crispy. When frying the onions, fry in small batches so that the pan will not be overcrowded. Drain in kitchen towel to get rid of excess oil. Prepare the saffron: Infuse saffron in 1/3 cup milk and set aside. Prepare the Rice: Soak rice in water for 30 minutes. In a pot, bring water to a boil with the spices. Let it simmer to develop the flavor. Add rice and cook just about until the rice is cooked 70 percent. Cook the Chicken: Use a thick and heavy pot that will retain more heat. Heat about 2 Tablespoon oil, (Oil used in frying onions) Sautee garlic and onions, add cumin seeds, coriander seeds, garam masala. Add marinated chicken. Mix and let it simmer for about 2 minutes, this will be the bottom layer. Add rice, (use a slotted spoon to drain the rice) layering it over the chicken. Add crispy garlic, add saffron which was infused in milk. Add another layer of rice, crispy onion and add the remaining saffron mixture. Add coriander leaves and knobs of butter. Cover and put off the flame. Cover and leave it to cook on its own for 30 minutes. The heat of the pan will cook through the meat and rice. #ChickenBiryani #TheKitchenJournal