Korean Cabbage

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Ingredients

  • Cabbage, cut in fine strips 1 no.
  • Green onions, chopped 6 nos.
  • Garlic, minced 3 cloves
  • Hot dried red chile, crushed ½ tsp.
  • Ginger root, chopped ½ tsp. Salt 3 tbsps

Instructions

  1. Make a salt water mixture, soak the cabbage in it and then drain it.
  2. Mix the cabbage with salt, green onions, garlic, chili and ginger root.
  3. Mix this mixture well, cover and refrigerate for 1-2 days.
  4. Put this salad in a jar as it can remain for several days.

 

Filipino Frosty Orange Juice

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Ingredients:

  • 2 cups orange juice
  • 3 tablespoons powdered milk
  • 1 tablespoon corn syrup
  • 1 tablespoon sugar
  • 1/2 teaspoon vanilla
  • 3/4 cup crushed ice
Instructions:
  1. Put all the ingredients in a blender and process until smooth. Serve
    at once.

 

How to Cook Mango Chutney in 5 Min

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How to Cook Mango Chutney in 5 Min - Free videos are just a click away

 

English Muffins

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Ingridients

  • 1 cup whole milk
  • 2 Tbsps granulated sugar
  • 1 (.25 ounce) package active dry yeast
  • 1 cup warm water (110 degrees F/45 degrees C)
  • 1/4 cup melted vegetable shortening
  • 6 cups all purpose flour
  • 1 tsp salt

Preparation

  1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy and bubbly, about 10 minutes.
  2. In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and remaining flour, or enough to make a soft dough. Knead dough on a lightly floured board until smooth and elastic, about 8 minutes.Form dough into a smooth ball. Place in greased bowl, cover, and let rise until double in bulk.
  3. Punch dough down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter. A tuna can with both ends cut out works well if you don't have a biscuit cutter thats large enough. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.
  4. Heat greased griddle or heavy bottomed skillet, such as cast iron. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast.

Source : http://www.yummyfood.net