TED'S PANCIT CANTON WATCH THE VIDEO

TED'S PANCIT CANTON

INGREDIENTS:

150gms. porkmeat, cut into thin slice
100gms. pork liver, cut into thin slice
250gms canton noodle
3tbsp. cooking oil
2tbsp. sesame oil
1-1/2tbsp. patis or fish sauce
1pc. chicken cube
1pc. vetsin
2tbsp. cornstarch mix in a little water
2pcs. carrots, sliced
1pc. sayote, sliced
1pc. cabbage medium, sliced
1-1/2glass broth from boiled meat

PROCEDURE:

Boiled meat in 2-1/2 glass of water till tender and set aside. Saute onion and liver in hot oil. After a few minutes of sauteeing remove liver to avoid getting hard and set aside. Add the boiled meat with the broth, chicken cube and carrots, when carrots gets almost tender add sayote. After sayote add the cabbage and canton noodle and add the vetsin and patis. Cover for a few minutes and when it's cooked serve hot with calamansi.
FINISHED PRODUCT
BOILED MEAT
SLICED MEAT

SLICED PORK LIVER

PANCIT CANTON
SLICED CABBAGE

SLICED SAYOTE

SLICED CARROTS

SLICED ONION
ONION
SESAME OIL
COOKING OIL

PATIS OR FISH SAUCE

VETSIN AND CHICKEN CUBES
CORNSTARCH

The 10 Most Common Grilling Mistakes

You may see yourself as a benevolent ruler of the grilling world, feeding hungry masses with delicious ease. Or, maybe you're a BBQ wallflower, forever intimidated by the fiery thing. Either way, there is always room for improvement.

1. Disorganization Unlike most cooking, grilling is done outdoors, away from your kitchen. Have everything you need at grillside -- seasonings, condiments, equipment, etc. -- before you start grilling. That means your grillside beverage, too.

2. Premature Ignition Don't light your grill too early. A chimney starter takes about 20 minutes. (When it's ready, the coals will glow orange with a faint covering of ash.) It takes about 15 minutes to preheat a gas grill. Start earlier than that and you'll waste fuel and energy. Make sure you start with at least a half a tank of propane. I recommend keeping an extra full tank on hand just in case.

3. Poor Grill Hygiene Some grillers -- usually the same ones that hate clean-up -- believe accumulated gunk on the grill grate will somehow enhance the flavor at your next grill session. It won't. Instead, follow the grill master's mantra: "Keep it hot. Keep it clean. Keep it lubricated."

Start with a screaming hot grill. Brush it clean with a stiff wire brush. Then oil it with a tightly folded paper towel dipped in oil and drawn across the bars of the grate at the end of tongs. This prevents sticking and gives you killer grill marks. And while we're on the subject, don't forget to clean out your drip pans (gas grillers) and ash catchers (charcoal grillers) after you're done grilling.

4. Overcrowding Loading every square inch of the grill grate with food is a recipe for disaster. You need room to maneuver in the event of flare-ups or hot spots on the grill. Follow the 30 percent rule: make roughly 30 percent of the grill grate a food-free "safety zone." Move the food here if you get a flare-up.

5. Crimes Against Meat, Part 1: Stabbing Instead of Turning The proper way to turn steaks and chops on the grill is with tongs or a spatula. Step away from that barbecue fork -- heck, I don't even own one -- unless you enjoy watching all those flavor-rich juices leak out onto the fire.

6. Crimes Against Meat, Part 2: The Wrong Way to Check for Doneness Never cut into a piece of meat to determine its doneness -- a method that is unreliable, and also drains the tasty juices onto the fire. Instead check doneness by poking the meat with your finger (soft = rare; firm = medium; hard = well done). Better yet, use an instant-read meat thermometer, inserted into the thickest part of the meat, usually through the side. Here are the temperatures you need to know:
125 degrees = rare
145 degrees = medium-rare
160 degrees = medium (the safe temperature for poultry and burgers)
195 degrees = well done (the ideal temperature for brisket and pork shoulder)

7. Crimes Against Meat, Part 3: Serving Hot Off the Grill Beef, steak, chicken -- almost anything meat you grill -- will be juicier if you let it rest on a platter or cutting board for a few minutes before serving. Natural juices migrate to the center of the meat when exposed to high heat; resting allows the juices to redistribute themselves. A minute or two for thin cuts is enough, while a whole turkey or beef clod will benefit from a 15 to 20 minute rest.

8. Don't Be Slap Happy Pressing burgers with a spatula while grilling guarantees they'll be dry and tasteless on the bun. (You'll squeeze the juices out of the meat onto the fire.) Treat burgers gently and use the spatula to turn them, not abuse them.

9: Ignoring Proper Food Safety Procedures Some people say you should let steaks or chops warm to room temperature before grilling. Those people have never been in the kitchen of a properly run steak house. Keep all meats and seafood refrigerated or on ice until the moment you plan to grill them. Ditto for perishable condiments, like mayonnaise. Never put cooked meat on a platter that has held raw meats, and never use the same cutting board for raw and cooked meats.

10: Going AWOL Grilling, especially direct grilling, demands constant attention. Once you've fired up the grill, never leave it. Also, keep animals and small children away from the fire, and NEVER light a grill indoors or in a garage or carport.

TED'S FRIED FISH FILLET IN SWEET & SOUR SAUCE THE MOVIE

TED'S FRIED FISH FILLET IN SWEET AND SOUR SAUCE

INGREDIENTS:

1/3 cup vinegar
1/2 bot. catsup, small
1-1/2 glass water
1/2 brown sugar
1 can pineapple chunk, small
2 pcs. onions, slice into cubes
2 pcs. green peppers, sliced
3 pcs. carrots, sliced with potato slicer
3 pcs. tomatoes, sliced into cubes
1 pc. ginger small, sliced
3 pcs. sili-sigang, sliced
1 pc. beef cubes
1/2 of 1/4 cup cornstarch mix w/ a little water

PROCEDURE:

Boil water with the beef cubes, catsup, vinegar, sugar, and carrots. When the carrots is almost tender add the rest of the ingredients except cornstarch. While boiling, check the taste if it's okey thicken with cornstarch mix in water. Now you can add this on our fried fish fillet and serve hot.
MIXED VEGETABLES

CHOPPED SILI-SIGANG

SLICED GINGER

SLICED TOMATOES

SLICED CARROTS

SLICED GREEN PEPPER

SLICED ONION

PINEAPPLLE CHUNCKS

CATSUP

VINEGAR

BROWN SUGAR

CORNSTARCH TO THICKEN SAUCE
WATER
BEEF CUBE
POTATO SLICER

TED'S FRIED FISH FILLET THE MOVIE

TED'S FRIED FISH FILLET

INGREDIENTS:

1 kilo fish fillet, sliced
2 pcs. egg
100 gms. flour
300 gms. cornstarch
1 tsp. iodized or refined salt
1 tsp. ground pepper
1 pc. vetsin
1 or 1/2 liter cooking oil
deep fryer- for dip frying

PROCEDURE:

Slice fish fillet into half inch strip. Soak in 2 pcs. of eggs. Prepare the breaded mix by mixing the cornstarch, flour, ground pepper, vetsin and refined salt. Put fish fillet with the mix egg on the breaded mix and coated it. And deep fry the fish fillet on the deep fryer. When fried served hot with catsup or other sauce.COATED FISH FILLET

CORNSTARCH AND FLOUR MIXTURE

BEATEN EGGS WITH FISH FILLET

SLICED FISH FILLET

WHOLE FISH FILLET

GROUND PEPPER
VETSIN

REFINED OR IODIZED SALT

CORNSTARCH AND FLOUR
EGGS
COOKING OIL
DEEP FRYER WITH OIL

TED'S LIVCAMSOY - THE MOVIE

TED'S LIVER IN CALAMANSI AND SOY SAUCE

INGREDIENTS:

1/4 kilo pork liver, thin sliced
6 pcs. calamansi
1/2 of 1/4 cup soy sauce
2 pcs. onions, sliced
3 tbsp. cooking oil
1 pc. vetsin

PROCEDURE:

Saute onions in hot oil and add the pork liver and the rest of the ingredients. Cook for 3 minutes to avoid liver from overcook. (note:)Liver getting harder when overcook. Serve hot w/rice.
SLICED PORK LIVER
PORK LIVER
SQUEEZE CALAMANSI JUICE

FRESH CALAMANSI

SOY SAUCE

SLICED ONION

ONIONS

COOKING OIL
VETSIN

TED'S PANCIT BIHON THE MOVIE

TED'S PANCIT BIHON

INGREDIENTS:

1/4 kilo pork liempo
250 gms pancit bihon noodle, soak in water
1/2 of 1/4cup soy sauce
3 tbsp. cooking oil
2 glass of water, to boil the till tender and use the broth
1 pc. chicken cubes
1/2 tsp. ground pepper
1 pc. vetsin
1 medium onion, chopped
2 pcs. carrots, thin sliced
1 pc. sayote, thin sliced
1 medium cabbage, sliced

PROCEDURE:

First boil meat in 2 glass of water till or almost tender. Saute onion in hot oil till golden brown. Add boiled meat with the broth, ground pepper, chicken cubes, soy sauce, and carrots. After a few minutes add the vetsin, sayote, cabbage, and bihon noodle. Cover and cook for 3 minutes and taste the broth if still tasteless add a little soy sauce. Serve hot.
SLICED PORK LIEMPO
PORK LIEMPO
PANCIT BIHON NOODLE

SLICED CABBAGE
CABBAGE
SLICED SAYOTE
SAYOTE
SLICED CARROTS
CARROTS
CHOPPED ONION
ONION
VETSIN, CHICKEN CUBES, AND GROUND PEPPER
WATER
SOY SAUCE
COOKING OIL

TED'S TIDTAD PATA THE MOVIE

TED'S TIDTAD PATA

INGREDIENTS:

1 kilo pork pata or more, chopped
3 cups beef blood, sliced
1 pc. onion medium, chopped
1 whole garlic, chopped
10 pcs. sili-sigang
3 tbsp. cooking oil
1/4 cup vinegar
1 tbsp. rock salt
1-1/2 glass water
1 tsp. ground pepper
2 pcs. vetsin
4 pcs. laurel leaves

PROCEDURE:

Sautee garlic and onion in hot oil until golden brown. Add pork pata and vinegar. Boil for a few minutes and add ground pepper, laurel leaves and water. Cook until pork pata is tender, then add salt and check the taste. Next add the sili-sigang, blood and vetsin. Cook for a few minutes and ready. Serve hot with rice or pandesal.
SLICED PATA
PORK PATA OR FEET
BEEF BLOOD

SILI-SIGANG
ONION AND GARLIC
CHOPPED ONION AND GARLIC

GROUND PEPPER, VETSIN, AND LAUREL
COOKING OIL
VINEGAR

VINEGAR

WATER

ROCK SALT