Kain Na!

elcome to "Kain Na! This page is all about food, so we're going to have features like

"Recipes of the month", "Cooking Tips", and some "Diet Tips" once in a while to burn off all those calories. :).

I'm open to suggestions, so if you want me to add some other items related to cooking, please let me know. If you're looking for a particular recipe, just send me an email so I can get it for you and I will add it to the next issue.

We also accept contributions from our members, so just send them all to me to be included in our issue.

If you have any questions in cooking or baking, feel free to post them in our Yahoo mail and I'll try to help you.

I hope that you'll enjoy this page and be inspired to try new recipes.
Barb

Terrific Tomatoes: When selecting tomatoes, look for fruits that are heavy for their size, intensely colored for the variety, firm with a slight give. Remember that not all tomatoes are flawless. Heirloom and garden-grown tomatoes might have blemishes, which doesn't necessarily affect quality.

Simmering Sauce: Tomato sauces should be
cooked a short time - about 10 to 15 minutes just until they lose their raw fruit flavor - or for an extended period, an hour or more, for a more mellow sauce.

Ripening Avocados: Avocados do not ripen until they are picked. It is best to buy them two to three days before using and store at room temperature. To speed the ripening process, tuck them into a paper bag with an apple or a banana. The fruits release a natural gas that helps the avocado mature.

SHRIMP AND CORN SOUP

2 tbsp cooking oil
2 cloves garlic, chopped
1 onion, chopped
1 cup fresh shrimps, chopped
4 cups shrimp juice or chicken broth
1 cup young corn
salt and pepper to taste
2 cups young pepper leaves

Saute garlic and onion in oil. Add shrimps and broth. Combine corn and simmer until tender. Season with salt and pepper. Add young pepper leaves and simmer for 3 minutes. Serve hot.

CHICKEN AND PORK ADOBO

1 cup native vinegar
1 head garlic, crushed
1/2 tsp. black pepper
1 Bay leaf (optional)
2 tbsp. salt
1 - 4 tbsp. Soy sauce
1 chicken, cut-up
1/2 kilo pork, cut into bite-sized pieces
1 1/2 - 2 cups water
Cooking oil for frying

     In a saucepan, combine vinegar, garlic, pepper, bay leaf, salt and soy sauce. Put in chicken and pork. Let soak for 20 - 30 minutes.
     Add water and simmer uncovered until tender. Strain sauce. Set aside. Brown garlic, chicken and pork in oil.
     Return everything to saucepan, cover and simmer until sauce thickens.

LECHE FLAN

2 cups Evaporated Milk
8 egg yolks
1 tsp. lemon rind or Vanilla extract
1 cup sugar
1/2 cup caramel syrup *

Heat the milk in a double-boiler for 15 minutes. Beat the egg yolks. Add the sugar, milk and flavoring. Line the mold with caramel syrup. Pour into the mold. Place the mold in a large pan half-filled with water. Steam or bake for about 1 hour or until mixture becomes firm. Cool before removing from the mold.

*Caramel Syrup
1 cup sugar
1/2 cup hot water

Melt sugar in heavy metal container. As soon as sugar is golden brown, add 1/2 cup hot water to dissolve caramelized sugar and form syrup.

RECIPES FROM "LET'S COOK WITH NORA"
BY NORA DAZA

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Delmonte Kitchenomics Midi

Prepared by:
Barbara Buensuceso-Hunt

*DISCLAIMER: Articles that were contributed are from member's own collections which they got from internet, magazines and books, and some articles were written by the members. If you have any questions or comments send it to barkadahangpinay-owner@yahoogroups.com *