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  1. #1
    zero not o
    Join Date
    Oct 2007
    Location
    /usr/share/lib/

    herbs and spices on filipino dishes

    Hi, sobrang wala po ako alam sa kusina so pagpasensyahan niyo nawa ako...

    I need suggestions on the best way to use some herbs and spices on common, Filipino recipes. Angdami namin nito sa bahay e, sayang. Dont ask bakit yan naipon sa kusina namin samantalang madalang pa sa ulan kami mag-pasta man lang

    Allspice (whole and ground)
    basil
    bay leaves
    chives
    cinnamon (ground)
    italian seasoning
    mustard (ground)
    nutmeg (ground)
    oregano (ground)
    rosemary leaves
    sage (ground)
    tarragon leaves
    thyme (ground)

    Most are McCormick brand.

    Actually magaling magluto mom ko, pero Filipino cuisine lang ang niluluto niya for our family. Pero willing daw siya mag-innovate, basta "tatangkilikin" daw namin hehe...

    Thanks in advance

  2. #2
    dahon ng laurel (bay leaf)- good for mechado, tomato sauce based food, specially adobo.

    rosemary, thyme and (i think it's sage) = italian seasoning. good for poultry and soups at times.

    nutmeg- mix with cream to balance out hot (spicy) foods.

  3. #3
    bagong buhay ka_deniz's Avatar
    Join Date
    Aug 2008
    Location
    sa piling ng mahal
    there is no way to teach you over the thread.

    you really have to experiment on your own and find out what works for you.

    if you are afraid to make mistakes, i'm sorry. mistakes are a part of culinary life. it's either you try or you don't.

  4. #4
    zero not o
    Join Date
    Oct 2007
    Location
    /usr/share/lib/
    ^i need simple suggestions lang po ng mga application na try niyo na...
    gaya ng nashare ni clawed_out.
    thanks!


    I will be experimenting on shrimp with vegetables tonight. I have shrimp (siempre), cauliflower, brocolli, zucchini, carrots, bell pepper, and cabbage. For the sauce i have all-purpose cream, butter, and cream cheese. spices i have no idea what to put aside from garlic powder, salt and pepper. do you think nutmeg or italian seasoning would enhance the flavor?

  5. #5
    ^
    You can try this super helpful recipe finder website

    http://www.supercook.com/

    just enter the ingredients you have and it will search recipes available with those ingredients

  6. #6
    zero not o
    Join Date
    Oct 2007
    Location
    /usr/share/lib/
    ^thanks! im on that site now

  7. #7
    bagong buhay ka_deniz's Avatar
    Join Date
    Aug 2008
    Location
    sa piling ng mahal
    i wasn't being b!tchy in my post. i apologize.

    but my point is, you will learn most from experimentation.

    you have to understad that food is a sensual experience. people tend to forget that. if you are serious in learning to cook, experience it firsthand. make it yourself. taste each herb and imagine how it will taste, feel and smell with other items.

    cooking has to be primal because it is so basic. it's like playing the guitar. you have to pluck the string with your fingers. you will never learn how to play it by reading, you have to play it, experience how it feels in your arms, how the music plays while you are hugging it.

  8. #8
    binabasa ko lang yung label, meron naman doon e.g. good for pasta, tomato sauces, poultry, meats, etc.

  9. #9
    zero not o
    Join Date
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    Location
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    Quote Originally Posted by purpleheadd07 View Post
    binabasa ko lang yung label, meron naman doon e.g. good for pasta, tomato sauces, poultry, meats, etc.
    ahehe meron sa label? ok thanks macheck nga.

    ka_deniz, no problem, i agree kelangan mag-experiment para matuto. So, baka may tips ka jan para sa aking first experiment na "Garlic Vegetable"?

  10. #10
    bagong buhay ka_deniz's Avatar
    Join Date
    Aug 2008
    Location
    sa piling ng mahal
    kung veggies kasi, less is best.

    to fully appreciate the flavor of the veggies tama na yung salt pepper and garlic.

    basta use one aromatics or herb lang. the veggies may not stand up to the flavors of more than one flavoring.

    it goes the same with seafood, very few seafood will stand up to the mix f different flavorings.

  11. #11
    Quote Originally Posted by ka_deniz View Post
    kung veggies kasi, less is best.

    to fully appreciate the flavor of the veggies tama na yung salt pepper and garlic.

    basta use one aromatics or herb lang. the veggies may not stand up to the flavors of more than one flavoring.

    it goes the same with seafood, very few seafood will stand up to the mix f different flavorings.
    Now that would have saved him from costly experimentation.

  12. #12
    as-long-as-i-know-how-to NeoDyn's Avatar
    Join Date
    Apr 2009
    Location
    love-i'll-survive
    Quote Originally Posted by f0rk View Post
    Hi, sobrang wala po ako alam sa kusina so pagpasensyahan niyo nawa ako...

    I need suggestions on the best way to use some herbs and spices on common, Filipino recipes. Angdami namin nito sa bahay e, sayang. Dont ask bakit yan naipon sa kusina namin samantalang madalang pa sa ulan kami mag-pasta man lang

    Allspice (whole and ground)
    basil
    bay leaves
    chives
    cinnamon (ground)
    italian seasoning
    mustard (ground)
    nutmeg (ground)
    oregano (ground)
    rosemary leaves
    sage (ground)
    tarragon leaves
    thyme (ground)

    Most are McCormick brand.

    Actually magaling magluto mom ko, pero Filipino cuisine lang ang niluluto niya for our family. Pero willing daw siya mag-innovate, basta "tatangkilikin" daw namin hehe...

    Thanks in advance
    Kailangan ko munang itranslate sa German yung ibang herbs mo.Hindi ko na alam ang tawag kasi in English.

    Basil basilikum in german ay pwedeng ihalo sa sawsawang kamatis at sibuyas.

    bayleaves lorbeer blatt sa tomato sauce for spaghetti at gaya nga ng sinabi ni clawed-out,sa mechado masrap yan.

    chives [I]fruhlingszwiebel[/I sa potato salad imbes na sibuyas yan ang gamitin mo.Hiwain mo lang ng pino.

    cinnamonzimt kapag naghotcake ka imbes na syrup gumawa ka ng apple sauce.Mga half kilo ng apple kahit anong color nya.Hiwain mo yun ng cubes(syempre balatan at alisin yung stone) tapos lagyan mo ng asukal na pula,huwag madami basta maalis lang ang asim ng apple tapos lagyan mo ng cinnamon,mga half teaspoon lang tapos iboil mo until soft.Yun ang ilagay mo sa ibabaw ng hotcake or kaya sa crepe.

    Italian seasoning spaghetti o kaya sa inihaw na isdang bangus.

    mustardsenfkorn masarap ito sa meatballs o kaya sa mechado rin.

    nutmeg muskat sa mga nagdadiet,maglaga lang ng gulay gaya ng repolyo,broccoli,petsay pagkalaga lagyan ng konting olive oil o kaya konting butter saka budburan ng nutmeg.

    oregano sa spaghetti o kaya mechado.

    rosemary rosmarin spaghetti o kaya yung asadong atay ng baboy o manok.Inihaw na isda,yan ang ilagay sa may bandang tyan isama na rin yung onion o kaya chives.

    sage salbei kapag ako inuubo yan lang nilalaga ko,parang tea na rin.Masarap ito sa cordon bleu.Pero kung lutong pinoy ay pritong manok.Kapag medyo brown na ang pritong manok saka ilagay ang sage pero konti lang dahil matapang ang lasa nito.

    tarragon leaves estragon sa sopas na manok ito masarap pero konti rin ang lagay.

    thyme thymian ginagawa ko ding tea ito kapag may ubo ako. Masarap din ito sa inihaw na isda.Sa mechado,asadong atay ng baboy o manok.

  13. #13
    I just discovered something fantastic today...I added a sprig of fresh thyme while boiling my caldereta. It was the only herb still alive in my garden after the typhoon and I wanted to remove the "lansa" of the liver spread. Yum! Nawala yung lansa and the tomato-flavor was enhanced a bit!

  14. #14
    when i was in highschool we have cooking and baking we discover n masrap sa red sauce ng pasta pag nilagyan ng konting grounded ng oregano (un nabibili sa wet market n ginagamit sa estofado) small amount *** sarap

  15. #15
    Here to complicate things arbyduh's Avatar
    Join Date
    Dec 2008
    Location
    From Yesterday
    Oregano and basil goes well with tomato sauces.

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  17. #16
    Quote Originally Posted by donjaycee View Post
    when i was in highschool we have cooking and baking we discover n masrap sa red sauce ng pasta pag nilagyan ng konting grounded ng oregano (un nabibili sa wet market n ginagamit sa estofado) small amount *** sarap
    Oregano enhances the flavor of tomato sauce. I always use that whenever I cook tomato-based dishes.

  18. #17
    bay leaves - you could always add it to soups
    cinnamon (ground) - dagdag mo sa kape hehe
    mustard (ground) - try mo irub sa steak before grilling it. add it to simple dressings din =)
    nutmeg (ground) - pang mashed potatoes, white sauce (bechamel)
    rosemary leaves - add to chicken dishes
    sage (ground) - add it to shrimp dishes
    tarragon leaves - pwede sa beef pwede sa chicken

    it's actually better to add spices and herbs to dishes kasi it lessens the need for salt =)

    pag sanay ka na sa lasa nila, pwede ka na mag experiment on your on kung san mo sila idadagdag

  19. #18

  20. #19
    I saw in an episode of Modern Family that adding a pinch of salt to your chocolate drink makes it taste a lot better.

  21. #20
    rosemary is good for pasta sauces

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