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HOW TO MAKE CRISPY PRAWN NOODLE SALAD

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CRISPY PRAWN NOODLE SALAD INGREDIENTS AND PROCEDURES. INGREDIENTS: 100 g Rice Noodles 100 g Chitsaro 1 pcs Carrots (Grated) 50 g Baby Spinach 100 g Prawns (Peeled and de-vained) 1 Pc Sili Labuyo ¼ cup Rice Vinegar 3 Tsp Brown Sugar 2 Tbsp Fish Sauce 1 Small Bunch (Mint) Procedure: 1. To make vinaigrette combine, sili labuyo, vinegar, brown sugar, fish sauce and mint then set aside. 2. Fry rice noodles then toss chitsaro, carrots, baby spinach and prawns. 3. Pour vinaigrette then garnish with mint.
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HOW TO MAKE ORANGE AND LEMON MARMALADE HOT TEA

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ORANGE AND LEMON MARMALADE HOT TEA INGREDIENTS AND PROCEDURES. Ingredients: 3 Tbsp Orange Marmalade 1 ½ Tbsp Lemon Juice 4 Strips Rind of Orange 2 Strips Rind of Lemon 1 Tbsp Sugar 1 ¼ Liter Boiling Water 4 Pcs Tea Bags 2 Pcs Cinnamon Sticks Honey to taste Procedure: 1. Steep teabags with orange maramalade, lemon juice, orange and lemon rind and cinnamon sticks. Let this steep for at least 3 minutes. 2. Add Honey To taste.
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HOW TO MAKE VIETNAMESE BANH MI SANDWICH

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VIETNAMESE BANH MI SANDWICH INGREDIENTS AND PROCEDURES. Ingredients: Baguette 500 g Chicken Breast Fillet 2 Tsp 5 Spice Powder 1 Pc Lime Salt Pepper Jalapeno (Sliced) Cilantro Leaves Pickled Cucumber (Sliced) Pickled Carrots (Julienne) Pickled Raddish (Julienne) Country Paté. Mayonnaise Sriracha Procedure: 1. Marinade chicken breast fillet with 5 spice powder, lime, salt and pepper then pan sear. 2. Slice baguette in half then spread mayonnaise on the bottom half of the baguette then top pate, seared chicken, pickled radish, pickled carrot, pickled cucumber, cilantro leaves, jalapeno and then top with the other half of the baguette. Serve.
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HOW TO MAKE FISH STEAK WITH TAMARIND BUTTER

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FISH STEAK WITH TAMARIND BUTTER INGREDIENTS AND PROCEDURES. Ingredients: Butter 500 g Tanigue Fillet Salt Pepper Lemon ½ Cup Butter 2 Tbsp Tamarind Paste 1 Tbsp Kecap Manis 1 Pc Lime Sweet Potato (Grated) Procedure: 1. Season tanigue fillet with salt, pepper and lemon then grill for 5 minutes on each side. 2. Melt Butter then add in tamarind paste, kecap manis. Then Squeeze in lime. 3. Deep fry sweet potato then serve with fish steak.
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HOW TO MAKE DELICIOUS GINATAANG TINOLANG MANOK

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GINATAANG TINOLANG MANOKINGREDIENTS AND PROCEDURES. Ingredients: 500 g Chicken (Sliced into Serving Pieces) 1 L Chicken Stock 1 Pc White Onion (Sliced) 1 Large Thumb Ginger (Sliced) 1 Pc Papaya (Seeded & Sliced) 1 Bunch Sili Leaves 3 Cloves Garlic (Crushed) 1 Cup Gata Toasted Coconut Procedure: 1. Sauté onion, ginger and garlic until fragrant then add in chicken. Brown chicken then add in chicken stock. Bring to a simmer 2. Pour in gata then simmer. Add papaya then simmer until soften. 3. Add Sili Leaves 4. Season with patis then top toasted coconut.
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HOW TO MAKE SAGO'T GULAMAN MACAPUNO PARFAIT

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SAGO'T GULAMAN MACAPUNO PARFAIT INGREDIENTS AND PROCEDURES. Ingredients: 500 ml Coconut Cream, chilled. ¾ Cup Powdered Sugar 2 Cups Sago 2 Cups Gulaman 1 ½ Cup Macapuno ½ Cup Muscovado Sugar Procedure: 1. Chill bowl then add coconut cream and powdered sugar. Whisk until stiff. 2. Line whipped coconut cream on a serving dish then sprinkle muscovado sugar, sago, gulaman and macapuno. Top another layer of whipped coconut cream then sprinkle muscovado sugar then sago, gulaman and macapuno. Repeat again then finish with sago, gulaman and macapuno.
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HOW TO MAKE MALAYSIAN ONDE-ONDE

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MALAYSIAN ONDE-ONDE INGREDIENTS AND PROCEDURES. Ingredients: 250 g Glutinous Rice Flour 200 ml Pandan Juice 150 g Palm Sugar, finely chopped 100 g Grated Coconut Procedure: 1. To make pandan juice, blend pandan 10 -20 leaves with 3 cups of water. Adjust water if necessary. 2. Bring a pot of water to boil. Prepare the dough. 3. In a bowl, combine glutinous rice flour and pandan juice to make a dough. Adding the pandan juice little by little and knead lightly. 4. Form the though into a small ball, flatten it then place palm sugar then roll it to form a ball. 5. Place the prepared balls into the boiling water. Cook it until it floats to the surface of the boiling water. Drain using a slotted spoon or a colander 6. Roll the cooked onde-onde to the grated coconut. Serve. 7. Enjoy!
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Chef Logro's Institute of Culinary Kitchen Services- Enroll Now!

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Wanted to learn the art of culinary from Kusina Master and Idol sa Kusina himself? Enroll then in Chef Logro's Institute of Cuinary Kitchen Services Chef Logro's Institute of Cuinary Kitchen Services President / Executive Chef: Pablo "Boy" Logro # 398 Reuben St. Brgy. Delas Alas GMA, Cavite image:screen captured website: www.cheflogro.com tel#: (046) 890 - 0292 cell#: 0908 - 6711683 Courses Offered: Six (6) months Cuinary Diploma - P58,000.00 Ten (10) days course culinary hands on workshop with Chef Boy Logro - P40,000.00 Also offers bartending / waitering class. *inclusive of 3 mos OJT experiece in Manila Pavilion 2012 SCHEDULES: 6 Months Culinary Arts Agust 21, 2012 (TUESDAY, THURSDAY & SATURDAY) (TUESDAY - 8:00am - 3:00pm) THURS. & SAT. - 8:00am - 12:00nn or 1:00pm - 5:00pm) ORIENTATION OF 6 MONTHS CULIANRY ARTS : JULY 21, 2012 (SATURDAY) 9:00AM For More infor, visit their website!
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Jollibee Fun Catcher for Christmas Gift

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Haven’t found a Christmas gift yet? We’ve got you covered with the new limited edition Jollibee Fun Catcher that both kids and the young-at-heart will enjoy! Get this now for only P425 with any Jollibee Value Meal purchase.
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Tetrasperma Aurea Price Update and Care Tips

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Tetrasperma Aurea was priced at P500,000 during the pandemic. Now you can buy the plant for P8,000 to P10,000. How to take of of the beautiful leaves of Tetrasperma Aurea? Clean leaves lessens the risk of pest infestation & maximizes your plant's ability to photosynthesize. Keep your plants looking shiny and dust free with our 100% Organic Leaf Cleaner. The Shopleaf Mister Bottle has three modes: mist, spray and lock. It features a soft-pull trigger design. HOW TO USE: Shake well before each use Spray directly onto foliage and wipe dry with a cloth Use once every week or every 2 weeks You must Store it in a cool dry place and keep away from direct sunlight. Shelf Life: 18 months You can also use Neem Dust, it is an organic plant supplement and natural product derived from neem kernels. It is popularly used as a natural fertilizer & plant supplement because of its insecticidal properties.  photo credit: RL International Product Highlights: Effective as fertilizer, pesticide
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