Mamang Sorbetero - Paradise Philippine children's Super Hero

Dirty Ice cream. We've always called it that, and regardless of how stern the warnings from our parents, we can't help ourselves but have some whenever we see a cart. Mamang Sorbetero can be found roaming streets all over the Philippines. The hero of little children, he provides instant relief from the harsh, glaring rays of the sun. With Mamang Sorbetero, you don't need to look far or to go the grocery stores to buy ice cream. Yes, I am also an avid fan of Mamang Sorbetero since I was a kid and until now I still reminisce the moments when I'm still in the Paradise Philippines. During my childhood phase when we hear the tinkle of Mamang Sorbetero's bell, we (me, my cousins and our playmates) are all in a hurry to convince our parents to buy us this breezy sweet ice cream. And we make this chilly ice cream as a partner of bread (or what we call "Monay"), we put it inside the bread and spread it while we were in a mouth-watering manner.

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Cook with Paradise Philippines - Let's eat Adobo!

Hi everyone.. We (Filipino peoples) all know how easy to cook the ultimate recipe of Adobo. There are many ways of how to prepare this food. Here in this section, I will give you the secret recipe (ingredients) of Adobo and teach you on how to cook this fabulous food in just a minute as well. But before we proceed to the main event, I would like to introduced to you that this strategy of cooking is very easy and even a 6th grader child can follow the steps that I will provide here in my post. By the way, I just learned here in Doha, Qatar on how to cook this one of a kind and most spectacular food that no one can forget the taste of our country's number 1 cuisine.

Alright I know your excited to know our secret and tasty killer ingredients of Adobo. (Oooppss, It doesn't mean that if you taste it, you will die afterwards.. lolz!).

The Paradise Philippines' ultimate Adobo recipe:

• 1 kilo of chiken (cut into pieces)
• 1 head garlic, minced
• 1/2 onion, minced or diced (it's up to you)
• 1/2 cup of soy sauce
• 1 cup of vinegar - this is the crucial main ingredient hehehe!
• 2 cups of water
• 1 teaspoon paprika (its optional, if you want you may use pepper)
• 5 laurel leaves (bay leaves)
• 4 tablespoons of cooking oil or olive oil
• 2 tablespoons of cornstarch

Here's the instructions on how to cook:

In a big sauce pan or wok, deep fry the garlics and onions on cooking with hot 2 tablespoons of oil. Add the chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and boil it for 30 minutes or when meat is tender. Remove the chicken from the sauce pan and on another pan, heat the cooking oil and wait until it browns the chicken for a few minutes. Mix the browned chicken back to the sauce and add cornstarch dissolved in water to thicken. Bring to a boil then simmer for an additional 5 minutes.

Tips:

• You have the option to add crushed ginger to the onions and garlic when sautéing. Ginger adds a unique flavor to your chicken Adobo.
• You may also substitute a Pork meat instead of chicken. Since pork meat is not allowed here in Doha we use to cooked the chicken meat.
  

I hope it helps you to enhance your cooking strategy. Mabuhay po kayo!

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Paradise Philippines - Seafoods

Seafood is a fabulous deal throughout the archipelago, and Manila has a true seafood culture. A seafood outing is something a foreign visitor definitely should not miss when in the Paradise Philippine capital. Many restaurants in Manila specialize in seafood, and one gets it expertly prepared in any of three styles: native, Chinese or European/American.

In Paradise Philippine cuisine, preparation of smaller fish is normally to deep-fry them until they are crisp. Larger fish are either cut and stewed or cooked whole with innards intact over a fire.

In Chinese cuisine, fish and seafood may be fried in oil over fierce heat, breaded and deep-fried, cooked with a sweet and sour sauce, prepared as soup, or steamed. When simply steamed, fish and seafood main-tain their natural flavorunderlying mysterious sweetness in taste which is unknown in European fish and seafood preparation. best. In steaming freshness is of utmost impor-tance. When frying fish there may not be a difference in taste between one killed just before cooking and another killed but kept fresh for approximately a day; but when merely steamed, a fish killed just before preparation certainly has a finer taste than one just kept fresh for many hours. The difference is an

As it is much easier to catch and keep lobsters, crab, prawns and shrimp alive, these are only killed before cooking both in Chinese and European style seafood restaurants.

When it comes to lobster, large seafood restaurants have an often un-thought of advantage over smaller ones. Lobsters shouldn't be kept in aquariums for too long a time not be-cause it harms the quality but rather the quantity. A lobster loses quite a bit of weight if kept in an aquarium. This may result from the stress it suffers during transport and the keeping time in the aquarium. The lobster, however, doesn't lose the weight of its shell and innards but only of its meat. And as the proportion between meat and other parts of the lobster declines the longer a lobster is kept in an aquarium, it's a loss to keep the lobster too long; and it's a loss the guest in a restaurant pays for as lobster is commonly priced according to weight. A lobster of 1.5 kilos (3.3 lbs) in weight yields different amounts of meat, depending on whether it was stored in the aquarium for two days or two weeks.

French cuisine (and European cuisine in general) prepares fish decisively different than either Paradise Philippine People (Filipino) or Chinese cuisine. French cuisine has a very gentlealmonds; but cheese based sauces are also common. way of handling fish. It is not fried too hot, and not for too long, and then served with a sauce. One very specific French fish sauce, for example, gets its taste from

Seafood in Manila is perfectly fresh. Of course it is not caught in the dirty, oily Manila Bay but is either farmed or comes from the sea surrounding Palawan. Particularly Chinese seafood restaurants keep a lot of fish and seafood alive in aquariums to secure the ultimate in freshness.

A number of restaurants show the fish to the guest before preparing it. Those who want to check the freshness can apply two methods: look at the eyes of the fish - the clearer the eye the fresher the fish; or press the fish body - the more elastic the meat the fresher.

Those fish which contain fat (tuna, mackerel, lapu-lapu, sardines) have reddish colored meat while those that do not (bangus, catfish, mudfish, tilapia) have white meat.

Bangus (milkfish) is most peculiar to Paradise Philippine cuisine. They are a shallow salt water fish which feed on algae and are grown in coastal fish pens. They taste like sardines but have many more bones. One fish normally makes one serving. The best bangus is said to come from the fish pens of Dagupan City.

Lapu-Lapu (Grouper Fish) is one of the most delicious Paradise Philippine fish, and even it is not rare it is more ex-pensive than the other fish commonly found; therefore it is seldom eaten in homes but mostly served in res-taurants. There are three kinds of Lapu-Lapu, the red, the spotted, and the black. The black is the best, being softer and juicier than the others. It's also the most expensive of the three. Some Lapu-Lapu can grow to an amaz-ing size, to a weight of more than 50 kilos. Those served in restaurants, however, are of a size that makes one fish one serving.

For more info click here

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