foodo

Biyernes, Setyembre 30, 2011

Sapin-Sapin

Eating kakanin was one of the foods I enjoyed. I think I’ve tasted all kinds of kakanin like bibingka, ibos, puto bungbong, iraid, linanggang etc. except for this one—sapin-sapin.

Sapin-sapin is a colorful kakanin which is made up of malagkit rice. I admit that it is an attractive food that’s why I don’t know why until now I didn’t taste even one. But I’m looking forward to taste it.

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Tips

*Cook every vegetables uncovered. This will help maintain their bright green color.

*Fish is fresh when it has shiny and slippery skin, bright and bulging eyes, and distinct color and markings.

*To eliminate fat spattering and sticking when frying or sauteing, make sure the pan is hot before adding the oil.

*Add cornstarch to marinade to make it stick better.

*Soaking cut fruits like bananas and apples in pineapple juice or syrup prevents browning or discoloration.

*To chop food finely, use the knife like a pivot. Hold the tip down and use a rocking action to chop.

*When shrimps curl into a semi-circle they're done. When they're tightly coiled, they overdone.

*Add two (2) tablespoons of vinegar when boiling eggs to keep them from cracking.