Spicy Thai shrimp soup

Ingredients:
Servings: 2-4
1/3 lb shrimp (shelled, with tail)
8 fresh mushrooms, cut in half
12 canned straw mushrooms
2 cups stock (fish or chicken stock)
1/2 stalk fresh lemongrass, cut in 1-inch long pieces
4 fresh lime leaves (kaffir lime leaves- or can use pesticide-free lime leaves from your garden,
washed)
1 inch fresh galangal, sliced thinly (Thai ginger root)
4 -6 fresh chili peppers (I use ONE fresh serrano chile-optional, see note)
2 tablespoons premium fish sauce
2 tablespoons fresh lime juice
1/2 teaspoon sugar
1/2 teaspoon chili paste, with soya oil (optional)
fresh snipped cilantro, as desired

Directions:

1. Devein shrimp; rinse and drain.
2. Bring stock to a boil, and add remaining ingredients; cook until shrimp changes color.
3. Remove chunks of lemon grass and whole chiles. Sprinkle with fresh cilantro; serve.







Spaghetti with Teriyaki Meatballs

Meatballs (about 6 per person; use your own judgment)
1 (20 oz.) can chunk pineapple, liquid (juice or syrup) drained and reserved
1/4 cup soy sauce
2 Tablespoons brown sugar, packed
1 Tablespoon corn starch
1 teaspoon garlic powder
1 teaspoon dry mustard powder
1 teaspoon ground ginger, either powdered or fresh ground
1/4 teaspoon black pepper
1 carrot, either shredded or thinly sliced with a vegetable peeler
1/2 cup green onions, sliced
1 pound spaghetti, cooked per package directions
Directions:
1. Cook meatballs from scratch or heat precooked meatballs per package directions.

2. Add enough water to reserved juice from pineapple to make one cup. Combine pineapple juice,
soy sauce, brown sugar, cornstarch, garlic powder, ground ginger and black pepper in blender.
Blend for 1 minute.

3. Pour mixture into small saucepan. Bring to boil over medium heat, stirring constantly. Boil for
one minute or until thickened. Stir in shredded carrot, pineapple chunks and cooked meatballs.
Keep warm. (Note that in my pic, the sauce wasn't thick at all. This is because I forgot to take the
photo the night we ate this and ended up taking a picture of the leftovers; by then, the sauce
had "broken". It still tasted good.)






Teriyaki meat balls
Ingredients
2 cans (8 ounces each) pineapple chunks
1 medium onion, finely chopped
1/4 cup finely chopped sweet yellow pepper
1/4 cup finely chopped sweet red pepper
1/2 cup dry bread crumbs
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 pound ground beef

SAUCE:
1/4 cup vegetable oil
1/4 cup soy sauce
3 tablespoons honey
2 tablespoons vinegar
3/4 teaspoon garlic powder
1/2 teaspoon ground ginger

Directions
1. Drain pineapple, reserving 1/4 cup juice; set pineapple aside. In a bowl, combine the onion,
peppers, bread crumbs, ginger, salt and reserved pineapple juice. Crumble beef over mixture
and mix well. Shape into 1-in. balls.
2. Place the sauce ingredients in a blender; cover and process for 1 minute. Place 2 tablespoons of
sauce in a greased 13-in. x 9-in. baking dish. Add meatballs. Pour remaining sauce over
meatballs. Bake, uncovered, at 400 for 20 minutes or until meat is no longer pink. Place one
pineapple chunk on each meatball; secure with a toothpick. Yield: 42 meatballs.
3. Save the juice from canned pineapple by pouring into ice cube trays and freezing. When solid,
transfer the cubes to a freezer bag. When a recipe calls for 1 to 2 tablespoons of pineapple juice,
thaw 1-2 cubes and use as directed.





Steamed Lemon Broccoli Recipe
4 servings
Ingredients
1 large bunch broccoli, cut into spears
1 medium onion, halved and thinly sliced
1 cup thinly sliced celery
3 garlic cloves, minced
3 tablespoons butter
2 teaspoons grated lemon peel
1-1/2 teaspoons lemon juice
1/2 teaspoon salt, optional
1/4 teaspoon pepper

Directions
1. In a saucepan, bring 1 in. water to a boil; place broccoli in a steamer basket over the water.
Cover; steam for 5-6 minutes or until crisp-tender. Rinse in cold water; drain and set aside.
2. In a skillet, saute the onion, celery and garlic in butter until vegetables are tender, about 5
minutes. Add the lemon peel and juice, salt if desired, pepper and broccoli; heat through.
3. Yield: 4
Steamed Broccoli with Olive Oil, Garlic, and Lemon
2 servings
ingredients
1 small bunch broccoli (about 3/4 pound)
1 garlic clove
1 1/2 tablespoons olive oil
1 1/2 teaspoons fresh lemon juice
directions:
1. Discard tough lower third of broccoli stem. Peel remaining stem and cut crosswise into 1/2-inch-
thick slices. Cut broccoli into 2-inch florets. In a steamer set over boiling water steam broccoli,
covered, until crisp-tender, 4 to 5 minutes.
2. While broccoli is steaming, finely chop garlic and in a small skillet combine with oil, lemon juice,
and salt and pepper to taste. Heat garlic mixture over moderate heat until garlic is fragrant. In a
bowl toss broccoli with garlic mixture.


A standardized recipe refers to a particular standard-of-use of certain metrics in cooking - Standard
sizes, time, temperature, amount, etc. Abiding by this rule creates uniformity in kitchen produce,
whether or not it is tangible or intangible.
Step 1
Write down your recipe, including all the ingredients and their quantities, as well as the average
yield. It helps to convert the quantity to measurable equivalents.



Step 2
Determine the price of each ingredient and calculate the cost per recipe. Simply divide the
ingredient price by the total volume and multiply it by the equivalent measure in your recipe.

Example:
375 ml of cooking oil costs P20. So P20 divided by 375 ml multiplied by 30 ml (from recipe)
equals P1.60





Step 3
Add up the total cost of the ingredients per recipe to determine the total recipe cost.

In our example, the total food recipe cost would be P17.86

Step 4
Divide the total recipe cost by the total yield to get the cost per serving.

Since our recipe example will yield 4 servings, then our cost per serving will be P17.86 divided by
4 which is equal to P4.47

Step 5
Now add your mark-up to the cost per serving. If well follow the simple pricing strategy I wrote
before, then this would be considered as a make-and-sell item that requires 130% profit margin.

So from our costing template example, one order of scrambled eggs in my food business would
cost P10.27 (or I can round it up to P10.50 icon razz Product Pricing Strategy And Costing
Template For Food Recipes ).




Volume Conversions: Normally used for liquids only
Customary quantity Metric equivalent
1 teaspoon 5 mL
1 tablespoon or 1/2 fluid ounce 15 mL
1 fluid ounce or 1/8 cup 30 mL
1/4 cup or 2 fluid ounces 60 mL
1/3 cup 80 mL
1/2 cup or 4 fluid ounces 120 mL
2/3 cup 160 mL
3/4 cup or 6 fluid ounces 180 mL
1 cup or 8 fluid ounces or half a pint 240 mL
1 1/2 cups or 12 fluid ounces 350 mL
2 cups or 1 pint or 16 fluid ounces 475 mL
3 cups or 1 1/2 pints 700 mL
4 cups or 2 pints or 1 quart 950 mL
4 quarts or 1 gallon 3.8 L
Note: In cases where higher precision is not justified, it
may be convenient to round these conversions off as follows:
1 cup = 250 mL
1 pint = 500 mL
1 quart = 1 L
1 gallon = 4 L
Weight
Weights can be converted with the following table. Note that the ounces
referred to in this table are not the same as fluid ounces.
Weight Conversions
Customary quantity Metric equivalent
1 ounce 28 g
4 ounces or 1/4 pound 113 g
1/3 pound 150 g
8 ounces or 1/2 pound 230 g
2/3 pound 300 g
12 ounces or 3/4 pound 340 g
1 pound or 16 ounces 450 g
2 pounds 900 g


Other non-liquid ingredients
Weights of common ingredients in grams
Ingredient
1
cup
3/4
cup
2/3
cup
1/2
cup
1/3
cup
1/4
cup
2
Tbsp
Flour, all purpose (wheat) 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Flour, well sifted all purpose
(wheat)
110 g 80 g 70 g 55 g 35 g 27 g 13 g
Sugar, granulated cane 200 g 150 g 130 g 100 g 65 g 50 g 25 g
Confectioner's sugar (cane) 100 g 75 g 70 g 50 g 35 g 25 g 13 g
Brown sugar, packed firmly (but
not too firmly)
180 g 135 g 120 g 90 g 60 g 45 g 23 g
Corn meal 160 g 120 g 100 g 80 g 50 g 40 g 20 g
Corn starch 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Rice, uncooked 190 g 140 g 125 g 95 g 65 g 48 g 24 g
Macaroni, uncooked 140 g 100 g 90 g 70 g 45 g 35 g 17 g
Couscous, uncooked 180 g 135 g 120 g 90 g 60 g 45 g 22 g
Oats, uncooked quick 90 g 65 g 60 g 45 g 30 g 22 g 11 g
Table salt 300 g 230 g 200 g 150 g 100 g 75 g 40 g
Butter 240 g 180 g 160 g 120 g 80 g 60 g 30 g
Vegetable shortening 190 g 140 g 125 g 95 g 65 g 48 g 24 g
Chopped fruits and vegetables 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Nuts, chopped 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Nuts, ground 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Bread crumbs, fresh, loosely
packed
60 g 45 g 40 g 30 g 20 g 15 g 8 g
Bread crumbs, dry 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Parmesan cheese, grated 90 g 65 g 60 g 45 g 30 g 22 g 11 g
Lengths may be converted with the following table. Keep in mind that
1 cm = 10 mm.
Length Conversions
Customary quantity Metric equivalent
1/8 inch 3 mm
1/4 inch 6 mm
1/2 inch 13 mm
3/4 inch 19 mm
1 inch 2.5 cm
2 inches 5 cm
3 inches 7.6 cm
4 inches 10 cm
5 inches 13 cm
6 inches 15 cm
7 inches 18 cm
8 inches 20 cm
9 inches 23 cm
10 inches 25 cm
11 inches 28 cm
12 inches or 1 foot 30 cm








Caesar salad

1 tablespoon olive oil
3 bacon rashers, rind and excess fat trimmed, coarsely chopped
20g butter
1 garlic clove, crushed
3 slices white crusty bread, crusts removed, cut into 1cm cubes
1 cos lettuce, washed, dried, torn
40g shaved parmesan
Dressing
1 egg
80ml (1/3 cup) extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
2 drained anchovy fillets
Method
1. Step 1
Heat 1 teaspoon of oil in a large non-stick frying pan over medium-high heat. Add the bacon
and cook, stirring, for 2-3 minutes or until golden. Use a slotted spoon to transfer to a plate
lined with paper towel.
2. Step 2
Reduce the heat to medium. Heat the butter and remaining olive oil in the pan. Add the garlic
and bread and cook, stirring occasionally, for 4 minutes or until golden. Transfer to a plate
lined with paper towel.
3. Step 3
To make the dressing, place the egg in a small saucepan of cold water. Bring to the boil over
high heat. Cook for 1 minute. Drain. Cool under cold running water. Crack the egg into a
bowl. Use a teaspoon to scoop any remaining egg from the shell into the bowl. Place the
egg, oil, vinegar, mustard and anchovy fillets in the bowl of a food processor and process
until combined. Season with salt and pepper.
4. Step 4
Combine the bacon, bread mixture, lettuce and parmesan in a large serving bowl. Drizzle
over the dressing to serve.








Banana and Mango Spring Rolls with Coconut-Chocolate Ganache

ingredients
Ganache
1 (14-ounce) can unsweetened coconut milk
1/3 cup palm sugar or 1/3 cup (packed) golden
brown sugar
1 1/2 teaspoons ground ginger
8 ounces semisweet chocolate, chopped
Spring rolls
8 (8-inch) square frozen spring roll pastry
wrappers, thawed
4 small ripe Chinese bananas (dwarf bananas),
peeled, halved lengthwise, or 2 regular bananas,
peeled, halved lengthwise, then halved crosswise
2 Champagne mangoes (small orange kidney-
shaped mangoes) or 1 regular mango, peeled,
pitted, cut lengthwise into 3-inch-long, 1/2-inch-
wide strips
1 egg, beaten to blend
Vegetable oil (preferably grapeseed oil; for frying)
Fresh mint sprigs
Preparation
For ganache:
Combine coconut milk, palm sugar, and ginger in heavy medium saucepan. Bring mixture to simmer over medium heat,
stirring until sugar dissolves. Remove from heat. Add chocolate and whisk until mixture is melted and smooth.
DO AHEAD Ganache can be made 1 day ahead. Cover and refrigerate. Before serving, stir over low heat just
until pourable.
For spring rolls:
Line baking sheet with parchment paper. Place 1 spring roll wrapper on work surface in diamond shape (1 pointed
end toward you and 1 pointed end in opposite direction). Place 1 banana piece across center of wrapper, then 2
mango strips. Fold bottom pointed corner of spring roll wrapper up over fruit, then fold in sides over fruit. Brush
unfolded part of spring roll wrapper with beaten egg. Roll up wrapper, enclosing fruit completely. Place on
prepared baking sheet. Repeat with remaining spring roll wrappers, banana halves, mango strips, and beaten egg.
DO AHEAD Spring rolls can be made 4 hours ahead. Cover with plastic wrap and refrigerate.
Pour enough vegetable oil into heavy deep skillet to reach depth of 1 1/2 inches; heat oil to between 360F and
375F. Working in 2 batches, add spring rolls to hot oil and cook until golden and crisp, turning often, about 3
minutes per batch. Using slotted spoon, transfer spring rolls to paper towels to drain.
Place 1 spring roll on each of 8 plates. Garnish with mint sprigs. Drizzle with coconut-chocolate ganache.