Archive for Foods & Snacks

Craving for Japanese Curry Rice

I used to watch Japanese Dramas through downloading it and since I’d love to watch them. They’ve always feature this recipe, Curry Rice. It’s one of the popular Japanese dishes in Japan in brown curry style which is for me looks really oishii (delicious).

The brown sauce doesn’t look like an ordinary curry just like here in the Philippines. We have the yellowish sauce using curry powder with coconut milk or evaporated milk.

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Popularity: 2% [?]

I just love Junk Foods!

I posted some photos that I took last time and shared them in my tagalog blog and tumblr blog about the Pringles and Lays (junk food) that I bought in the Supermarket.

Yes, I’m really addicted eating junk foods lately. I just want to try eating salty foods now and lessen eating sweet foods to make it balance. You might think I’m collecting Pringles & Lays container haha xD. But yeah I bought new Pringles & Lays yesterday when we went to SM Megamall.

Popularity: unranked [?]

Different Ways on How To Cook Egg

Here are the different ways on how to cook egg:

HARD/SOFT COOKED EGGS:
- Make sure that eggs are at room temperature before you start to cook theme. Cooking cold eggs will make their shells crack. Cooking cold eggs will make their shells crack.
- Put just enough tap water to cover the egss.
- For soft-cooked eggs, simmer eggs for 5 to 7 minutes; 10 minutes for hard-cooked.
- Do not overcooked eggs in the shell; this produces a green ring around the egg yolk that is not appetizing.

SCRAMBLED EGGS:
- Use 2 to 3 beaten eggs at a time.
- The secret to good, creamy scrambled eggs is cooking it over low fire and patiently stirring it for 5 to 7 minutes until soft or fairly firm and just holding its shape.
- Add about 1/4 cup Evaporated Milk for every 4 eggs to have a creamier, softer scrambled eggs.
- If scrambled eggs are overcooked and stiff, quickly stir in a tablespoon of butter or cream.
- For variety and appeal, sprinkle a tablespoon of your favorite herbs.

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Popularity: 1% [?]

Egg Tips

Eggs (whether the yolk, white or whole) cook very quickly so remember to beat thoroughly, adding a small amount of hot mixture into the beaten egg before pouring it entirely during cooking. This gives a smoother texture and prevents lumps.

• The best way to separate eggs is to do it straight from the refrigerator. Crack the egg gently from the refrigerator. Crack the egg gently but firmly, and with your two thumbs break open, letting some of the white slip over to the bowl. Slide yolk gently from one half-shell to the other, letting the white slip into the bowl.
• Store eggs in a cool place or refrigerator, pointed-egg down.
• Yolks of fresh eggs are round; whites are viscous and clear. As the egg ages, the yolk flattens out and the white becomes watery and cloudy.
• For easier peeling of hard-cooked eggs, wash but do not soak just-cooked eggs in tap water. Drain right away and peel when cool enough to handle.

On my next update, I’ll be posting the different ways on how to cook egg.

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