Ginataang Sitaw with Pork (String Beans Cooked in Coconut Milk)

What else can't be cooked with coconut milk? Majority of the vegetables in the Philippines can be used as an ingredient to a sumptuous meal with a coconut milk. You can also cook Pork, Chicken and seafood’s. This time, let me show you how to cook Ginataang Sitaw. If you search online, there are lots of English translations of "Sitaw", some calls it Green Beans, Long Green Beans, Long Beans, etc...

Ingredients:

- 1/4 Kilo of Sitaw (cut at least 2 inches in length)

- 1/2 Kilo of Pork Belly or Liempo (cut into cubes)

- 1/4 Kilo of Shrimps (Shelled)

- Onions

- Garlic

- Green Chili (Chopped)

- Cooking Oil

- Ginger

- Fish Sauce, Salt and Pepper

- Shrimp Paste

- Coconut Milk (Powdered or Canned)

- 1 cup of water

Cooking Procedure:

- In a pan, pour the cooking oil, sauté' garlic and onions.

- Add the ginger. After few minutes of sautéing, pour fish sauce. There's no exact measurement of the fish sauce or salt and pepper, it depends on how you like the taste.

- After pouring the fish sauce, add shrimp paste until it's cooked, unless the shrimp paste was already cooked or sautéed'.

- Now you can add the pork and cook it until its tender.

- When pork is tender enough, add shrimps and the chopped green chili’s.

- Sauté it for a minute and pour the mixture of one cup of water and the powdered coconut milk or in can.

- Once it boiled, pour the long beans or sitaw and cook it until it's half cooked. Or you can cook it very well.



Remember, this recipe is just a guideline to cook but the outcome of your cooking will always be your decision.



Do not be scared of experimenting different ingredients.



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Cookie Diet Elaborated

In the process of dieting, we limit ourselves to the intake of only those food nutrients which are beneficial to us. In the case of professionals like sportsperson and actors, they are compelled to take up a strict diet regimes. Cookie diet is one such kind of a diet with the help of which we acquire the desired nutrient.cookie diet is a diet plan in which you have to eat cookies in appropriate quantities and at fixed times to obtain the nutrients. Meals are replaced with cookies. These cookies which are taken in place of meals help us to control our hunger. There are many cookie diets in the market today like Smart for life cookie diet, Dr. Siegal's Cookie Diet, Hollywood Cookie Diet and R&D Diet Cookie.
Dr.Siegal's Cookie Diet was produced by Dr. Siegal who is a renowned weight lose expert, physician and author. He conducted vast research on the subject of dieting and food before bringing this diet plan in market in the year 1975. His experience with his patients also contributed to his knowledge and vigilance with which he produced his own diet plan called Dr.Siegal's cookie diet. Since the time it has come in the market, it has had many buyers who have been invariably benefited by it. It has been 35 years now and ever since it has proved effective on people. This diet plan has been advantageous to 500,000 dieters around the globe. It has also had hundreds of doctors as its users . There have also been instances of these doctors recommending this cookie diet to their patients. It has turned out to be beneficial to an immense number of people worldwide. The book "Is your thyroid making you fat " which has elaborated the impact of thyroid on the body was written by Dr.Siegal. It was read by thousands of readers specially health enthusiasts and provided them with vital information. This plan. These cookies are eaten as a replacement for meals and they provide the body with vital nutrients and energy. People following this diet plan need to take only dinner. With this they have to take sufficient amount of liquids. Although it is a very low calorie diet, it is not short of any nutrient. An approximate calorie count of this diet is 800 calorie per day. Along with this, the carbohydrates intake is near about 70 grams per day. All these vital information takes us to the conclusion that this diet plan is very low in calorie and carbohydrates. These reason further ads to its relevance and popularity in the market and among people.

How to Make Great British Chicken Soup

this recipe...

Packed with protein, vegetables and natural goodness, chicken soup is comforting, nourishing and great for a boost in cold winter months.

ingredients

1-1.5k, small/medium British chicken 
2½ litres water
2 chicken stock cubes (optional) or use extra chicken wings
1 large onion, peeled and quartered
3 carrots, thickly sliced
2 celery stalks with their leaves, cut into large chunks
1 medium leek, trimmed, reserve green part, chop the rest
6 fresh parsley stalks
2 sprigs fresh thyme
2 garlic cloves, chopped (optional)
10 black peppercorns
1 bay leaf
Chopped parsley, to serve

method

rating

• Prepare the chicken: cut into four portions (two breasts and two leg portions), removing any visible fat and cutting off the skin from the neck and the tail openings.  Put all the pieces into a very large pan, along with the carcass (this will add extra flavour), then pour in the water and add a teaspoon of salt.


• Bring to the boil, then immediately turn down the heat to simmer.  Find a large spoon and skim off the scum and fat that rises to the surface. Make sure the water is just letting up small bubbles and keep removing the scum until the soup is clear.  This will take about 5-10 minutes and if you do not look after it at this stage, the soup could taste bitter and look cloudy.


• Now add all the other ingredients, except the green part of the leek, turn up the heat slightly to bring it back to simmer and carry on removing any froth or scum.


• When the soup is clear again, turn the heat down as low as possible, place the green part of the leek on top, and put the lid on the pot. Simmer for 2½ hours, but remove the chicken breast portions after 1 hour (leave in the legs). 


• Lift out all the large solids from the pan, then carefully strain the broth using a large sieve.  Press down all the vegetables to extract as much of their juices as you can, then discard them. There should be approximately two litres of broth.


• If you want to remove the fat floating on the top, take three sheets of kitchen paper and lay them on the surface then remove and throw away. Taste the broth and add more salt and pepper if needed. 


• Shred the breast meat into small strips, add to the broth and re-heat.  Add chopped parsley and serve the soup very hot.

How to Make Cinnamon Chicken with Cous Cous

this recipe...

Add a Moroccan flavour to your dinner with this delicious recipes - which has no added fat!

ingredients

4 British chicken breast fillets, skinless
250g couscous
50g sultanas
Salt and freshly ground black pepper
1 tbsp plain flour
½ tsp ground cinnamon
200ml hot vegetable stock
2 tbsp balsamic vinegar
2 oranges 
150g sugar snap peas
2 tbsp finely chopped flat-leaf parsley

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method

rating

• Pour 400ml boiling water over the couscous. Stir in the sultanas and seasoning to taste, cover and stand for 10 minutes.


• Mix the flour with the cinnamon and dust the chicken breasts with the cinnamon mix and the freshly ground black pepper.


• Heat a large, non-stick frying pan and dry fry the chicken for about 5 - 6 minutes each side, until thoroughly cooked (the juices should run clear and there should be no pink meat.  Transfer to a plate and keep warm.


• Return the pan to the heat, add the stock, vinegar, the juice from 1 orange and 2 tsp finely grated orange zest. Bring to the boil, then simmer gently for 5 - 6 minutes, or until it has reduced by about half.


• Peel the remaining orange and cut into segments.  Boil the sugar snap peas in water for 2 minutes, then drain.


• Add the chicken, sugar snaps and orange segments to the sauce.


• Stir the couscous with a fork and add the parsley. Serve the chicken on a bed of couscous.

How to Make Chicken, Red Wine & Bacon Casserole

this recipe...

Break with tradition with this casserole; by adding red wine to your chicken, you will love the delicious rustic results.

ingredients

4 British chicken drumsticks
4 British chicken wings
4 tbsp olive oil
150g smoked back bacon, diced
2 level tbsp flour
2 cloves garlic, finely diced
½ bottle full bodied red wine
350ml chicken stock
150g button mushrooms
12 small shallots, peeled, or 1 large onion, sliced 
3 sprigs parsley 
Salt and freshly ground black pepper

method

rating

• Preheat the oven to 140°C / 275°F / gas mark 1.


• Heat 2 tbsp of oil in a heavy-bottomed ovenproof casserole dish, over a medium heat on the hob.  Once hot, add the chicken a few pieces at a time, and fry on all sides until golden brown.  Remove the chicken and set aside in a large dish.


• Add the shallots and bacon to the casserole dish, and cook for 10 minutes.  Once golden and beginning to soften, remove and place in the side dish with the chicken.


• Reduce the temperature to low, add another 1 – 2 tbsp of oil and the flour into the casserole dish, and mix with the juices already in the bottom.  Heat for another couple of minutes, or until it is lightly coloured, then stir in the garlic and the wine, followed by the stock.  Return to the boil and cook briskly until it has thickened slightly.


• Add the mushrooms, chicken, shallots and bacon into the casserole dish.  Bring to a gentle simmer, add the herbs, and season to taste. 


• Once the casserole returns to the boil, cover and place in the oven for 45 minutes, or until the chicken is tender and cooked through.


• Serve with mashed potatoes and green vegetables.

TOP TIP: If you do not have an ovenproof casserole that is suitable for use on the hob, you can use a large frying pan for steps 1 – 5.  The ingredients can then be transferred into an ovenproof casserole dish to finish cooking.

How to Make Paprika tomato chicken

this recipe...

Easy stir fry meal with pasta

ingredients

4 large tomatoes, 50g cream cheese, 20ml balsamic vinegar, 2 tablespoons paprika, black pepper, teaspoon of sugar, chicken breasts, 1 onion, 1 red pepper, brown pasta

method

rating

Put pasta on to boil. Dice 2 of the tomatoes, mix together the balsamic vinegar, cream cheese, sugar, black pepper and paprika. Add the 2 diced tomatoes and mix again. Thinly slice the onion, pepper and remaining 2 tomatoes. In a pan, brown the diced chicken. Add the pepper, onion and tomatoes. Cook until chicken is no longer pink and veg is softened. Add sauce mix that you made earlier. Cook until lightly bubbling. Drain pasta, add sauce and chicken. Serve.

How to Make Maryland Chicken

this recipe...

A quick simple chicken recipe which takes less than 30 minutes. Chicken breasts seasoned in breadcrumbs crunchy yet succulent

ingredients

225g/8oz fresh breadcrumbs,4 Great Britishchicken breasts,salt and freshly ground black pepper,2 free-range eggs, beaten,oil, for frying ,30g/1oz butter

method

rating

1.Preheat the oven to 180C/350F/Gas 4. 2.combine the breadcrumbs with the seasoning.(salt and freshly ground black pepper) 3.Beat the eggs then dip the chicken into the beaten egg, then the breadcrumb mixture, to coat all over. 4.Heat the oil in a frying pan and fry the chicken for about 12 minutes over a medium heat, turning frequently, until crisp and golden-brown. 5. Put a small dot of butter on the chicken breasts, place onto a baking tray and transfer to the oven. Bake for ten minutes, or until the chicken is completely cooked through. Ideal for serving with warm potato salad or with corn bread and pineapple fritters.

How to Make Thai Style Chicken

this recipe...

Why not add a touch of oriental flair to your BBQ with this fragrant Thai style chicken recipe?

ingredients

6 British chicken drumsticks
6 British chicken thighs

Marinade2 stems lemon grass
5 cm piece fresh ginger, peeled and finely grated 
3 garlic cloves, crushed
1 red onion, finely chopped
Zest and juice of 2 lime 
3 tbsp rice vinegar
3 tbsp brown sugar
3 tbsp olive oil

method

rating

• Remove the tough outer skin from the lemon grass and roughly chop. Place the lemon grass, ginger, garlic, onion, lime zest and juice, rice vinegar, sugar and olive oil in a processor and blend until smooth.


• With a sharp pair of kitchen scissors or knife, make a deep cut into the thighs and to the bone on both sides of the drumsticks.


• Place the marinade in a large bowl, add the chicken thighs and drumsticks and mix until coated. Cover and chill for at least 2 hours.


• BBQ the chicken on a medium heat for about 15-20 minutes turning ever 5 minutes until the chicken is opaque with no trace of pink at the bone.


• 5. Serve the chicken and sprinkle with chopped coriander alongside a sweet chilli sauce dip.

Top tip: When BBQing, always make sure the chicken is cooked thoroughly before eating. To check this, pierce the plumpest part of the flesh and make sure the juices run clear. If not, cook further.

How to Make Perfect roast chicken

this recipe...

A moist, delicious roast for Sundays!

ingredients

A free range, cornfed chicken, a lemon, garlic, fresh basil, butter, black pepper, parma ham.

method

rating

Soften the butter and mix with some chopped basil, a minced garlic clove, the zest of the lemon and some black pepper. Cut the lemon into wedges and stuff the cavity and neck of the bird with the lemon, 4-6 cloves of garlic and a couple of large sprigs of basil. Gently tease the skin away from the flesh of the bird over the breast and push some of the butter mixture under the skin, then rub the rest of the butter over the whole of the chicken. Lay parma ham over the top then roast the chicken, laying a piece of foil loosely over the top after 20 minutes, then removing it for the final 20 minutes. After removing from the oven, replace the foil and tightly cover the roasting tin with a thick, clean teatowel, then allow the chicken to rest for a minimum of 15 minutes before carving.

How to Make Traditional Roast Chicken

this recipe...

For a tasty, authentic roast dinner, this traditional dish is unbeatable. Simple and yet mouth-wateringly delicious, this truly is a meal the whole family can enjoy.

ingredients

1 medium whole British chicken
6 rashers of streaky bacon
salt and pepper
40g butter

For the stuffing 
4 large onions, finely chopped 
10 sage leaves, chopped 
125g breadcrumbs 
1 egg, beaten 
50g butter, softened 
salt and pepper 
bunch of sage, for garnish

method

rating

• Preheat oven to 190°C / 375°F / gas mark 5.


• Melt the butter and add the onions. Gently cook for about 10 minutes until the onions are soft. Allow to cool and add the sage, breadcrumbs and season. Add just enough egg to moisten the mixture and leave until ready to use. Tip: Use a pack of stuffing if time is short.


• Stuff the chicken from the neck end, and pack about two-thirds of the stuffing inside. Close the skin over the stuffing and secure it with a cocktail stick or small skewer.


• Shape the remaining stuffing into balls and place on a baking sheet. Cook in the oven with the chicken for the final 25 minutes.


• Place the chicken in a roasting tin and spread with butter. Season the chicken with the salt and pepper to taste. Arrange the bacon in a criss-cross pattern across the breast. Cover loosely with foil.


• Roast in the centre of oven for 20 minutes per 500g plus 10-20 minutes extra, basting twice during cooking.


• 15 minutes before end of cooking time, remove the foil, remove the bacon, baste and increase the heat to 220ºC / 425°F / gas mark 7, to give the skin that final golden crispiness. When it is cooked, remove it from the oven and cover it with foil. Leave to rest for at least 10 minutes before serving. The juices should run clear when the thigh is pierced. If not, cook further.


• Garnish with a bunch of sage and serve with a selection of roasted vegetables.

How to Make Roast Chicken with Seasoned Tomato

this recipe...

A succulent twist on the traditional Sunday roast that the kids will love – especially if served with tasty potato wedges.

ingredients

1 x 1.6kg / 3½lb British chicken  
50g / 2oz butter
6 tomatoes, skinned and seeded and chopped
2 cloves garlic, chopped
2 bunches oregano, chopped
1 tsp paprika pepper
50g / 2oz butter
2 tbsp oil
4 large potatoes 
Salt and pepper

method

rating

• Preheat the oven to 220°C / 425°F / Gas Mark 7.


• Melt half of the butter in a pan.


• Add half the garlic and tomatoes and cook until most of the moisture disappears.


• Add half the oregano and half the paprika. Stir and continue to cook until the mixture resembles the texture of tomato ketchup. Take off the heat and leave to cool in a bowl.


• Carefully free the skin from the chicken breast using your fingers.


• Mix the cold tomato with the remaining butter and then push this under the skin of the bird to season the breasts. Leave to rest for 1 hour.


• Heat the oil in a roasting tray, place the chicken in on one leg in the tin, and roast for 15 minutes.


• Turn the chicken onto the other leg and after 15 more minutes turn onto its back. Roast for a further 30 minutes or until thoroughly cooked.


• Cut the potatoes into 6 wedges. Add to a large pan of boiling water and cook for 10 minutes. Drain and dry.


• When the chicken is cooked, remove from the pan and place to one side. Add the potatoes and roast for 20 minutes until the potatoes are coloured.


• Remove the potatoes from the pan and season with the remaining garlic, oregano and paprika mixed with some salt (leave off for the children if necessary).


• Carve the chicken and serve with a selection of vegetables.

How to Make Mango Lime & Ginger Roast Chicken

this recipe...

For a dish that’s easy to prepare and just bursting with exotic flavours try this variation on roast chicken.

ingredients

1 medium whole British chicken
5 limes
1 mango, peeled and cut into chunks
5cm fresh ginger, peeled
1 tbsp honey
2 tbsp olive oil
Salt and black pepper
3 lemon grass, halved

method

rating

• Preheat oven to 190°C / 375°F / gas mark 5.


• Place the zest and juice of 1 lime in a processor with the mango, 1 tbsp fresh grated ginger, honey and oil. Process slightly, leaving a few chunks.


• Season the chicken inside and out with salt and pepper, to taste. Pierce 2 limes and place in chicken cavity. Place chicken in roasting tin.


• Halve remaining limes and add to roasting tin with the remaining piece of ginger and the lemon grass.


• Roast for 20 minutes per 500g plus 10-20 minutes extra. After 20 minutes, baste the chicken with pan juices and generously spoon over the mango glaze. Continue to roast, basting and glazing every 15 minutes. Cover with foil if chicken starts to burn. The juices should run clear when the chicken is pierced. If not, cook further.


• Serve the chicken surrounded by the charred lime and lemon grass and ginger with a selection of stir fried vegetables. 

How to Make Lemon Roast Chicken

this recipe...

This tasty, zesty dish combines the great flavour of succulent roast chicken with tangy lemons, and guarantees to have friends and family calling for more.

ingredients

1 x 2.2kg whole British chicken
1 tbsp sea salt
Juice of 1 lemon
6 bay leaves
4 sprigs of thyme
4 lemons, quartered lengthwise, plus 3 lemons halved

method

rating

• Combine salt and lemon juice in bowl. Loosen the skin of the chicken from the flesh and rub the juice under the skin and in the cavity of the chicken.


• Place the chicken in a large dish and cover with cling film. Chill for at least 4 hours, occasionally spooning any juices back over the chicken.


• To make the lemon butter, mix the grated lemons zest, garlic, parsley, shallots and softened butter in a small bowl.


• Preheat oven to 220°C / 425°F / gas mark 7.


• Rinse all the salt off the chicken with cold water and pat dry with a paper towel.


• Rub two-thirds of the lemon butter mixture under the skin; rub the rest on the outside. Stuff the cavity with the bay leaves, thyme and 1 quartered lemon.


• Place chicken in a large roasting pan, breast side up and cook for 40 minutes.


• Remove chicken from the oven and baste well. Halve the remaining lemons and add to the tin, cut side down. Cover the chicken with foil.


• Reduce heat to 190°C / 375°F / gas mark 5 and cook chicken for a further 40 – 50 minutes, basting occasionally, until the skin is crisp and golden. To check that the chicken is cooked, pierce the thigh and the juices should run clear. If not, cook further.


• Serve surrounded by the caramelised lemon halves.

Top Tip: To loosen the skin away from the breast, gently ease your hand or a fork handle under the skin of the chicken and move back and forth. Take care not to tear the skin.