pute_marinade

Thai Pork Satay (with Satay Sauce)

• 35 mins
• Prep: 25 mins,
• Cook: 10 mins
• Yield: 2-4 servings

This Thai pork satay recipe is easy to make and the satay can either be oven-broiled or grilled on your barbecue. Pork satay is a popular street food in Thailand, where it is eaten as both a snack as well as a main course dish. Serve with my easy real peanut satay sauce which can be whipped up in just minutes. A great party dish, this satay recipe is simple to put together, and leftovers can be reheated or frozen for your next satay craving.

Pute marinade

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Stubb prided himself on making the best barbecue around, and he knew that the only way to do that was to use nothing but quality ingredients. That’s why Stubb’s line of sauces, marinades and rubs are made right with quality, gluten free ingredients, and contain no high fructose corn syrup.

Stubb’s legendary marinades are specially blended with unique herbs and spices to help enhance the flavor of any cut of meat. These marinades are the best way to add a little Love & Happiness to your cooking.

Stubb’s spice rubs are the first step to great barbecue. Become a pitmaster in your own right by always starting with a good rub.

Stubb was proud to put his heart and soul into every recipe and it was this passion that inspired Stubb’s Cookin’ Sauce. Crafted with quality, gluten-free ingredients, Stubb’s Cookin’ Sauce makes dinner tasty and simple by bringing the legendary flavors of Stubb’s into your home.

Stubb’s Legendary Texas Flavor goes beyond sauces, marinades and rubs. We’ve also got Wing Sauce, to kick up the spice in your game-day favorite. Moppin’ Sauce and Liquid Smokes both add smoky, warm flavors that’ll make you a pitmaster in your own right.

Diese super einfache Marinade peppt Putenbrust richtig auf

Haben wir noch Peps da?

Marinierte Putenbrust auf Salat

½ Handvoll Petersilie, gehackt

½ Handvoll Basilikum, gehackt

1 TL Paprikapulver

1 TL Chilliflocken

500g Putenbrust, in mundgerechte Stücke geschnitten

2 Knoblauchzehen, fein gehackt

Salat nach Wahl

ZUBEREITUNG

1. Die kleingehackte Petersilie und das Basilikum in einen Mörser oder eine Keramikschüssel geben und mit Hilfe eines Stößels zerquetschen bis der Saft austritt.

2. Olivenöl, Salz, Pfeffer, Paprikapulver und Chilliflocken hinzugeben und alles gut verrühren.

3. Die in mundgerechte Stücke geschnittene Putenbrust in einer großen Schüssel mit der Marinade vermischen.

4. Daraufhin die marinierte Putenbrust in eine verschließbare Dose legen und die fein gehackten Knoblauchzehen darüber streuen.

5. Die verschlossene Dose nun für 24 Stunden oder über Nacht in den Kühlschrank legen.

6. Um die Putenbrust am nächsten Tag anzubraten, zunächst eine antihaft-beschichtete Pfanne auf mittlerer Hitze warm werden lassen.

7. Die marinierte Putenbrust hineingeben und, unter gelegentlichem Rühren, für ca. 10 Minuten anbraten, bis sie eine gold-braune Farbe angenommen hat und durchgegart wurde.

8. In deinen Lieblingssalat geben - wir haben Blattsalate Mais und Tomaten genommen, aber nimm, was immer dir am besten schmeckt! Das ganze funktioniert natürlich auch mit Hühnchen!

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Pute marinade

1 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 cup peanut or vegetable oil

1 cup warm water

1/2 teaspoon annato seed (optional for color)

1/2 medium onion, diced

2 tablespoons olive oil

1/2 green bell pepper, diced

3 garlic cloves, crushed

1/8 c. chopped fresh cilantro

1/8 c. sliced green olives

salt and pepper, to taste

1/4-1/2 jalapeno, minced (optional)

1 tbsp. tomato paste

1 pkg. Goya Sazon with annato

Remove dough and knead for about 3 minutes, let sit wrapped in plastic-wrap for another 15 minutes.

Divide into 12 pieces, then roll into 4 inch circles.

FILLING: Brown ground beef (drain excess grease), or sautй shredded chicken in 2 tablespoons of olive oil. Add all the ingredients and cook for an additional 10 minutes stirring occasionally. Let cool.

COOKING: Preheat the vegetable oil in a frying pan at about a medium temperature. Place about 2 tablespoons of the filling in the dough and seal the edges with a fork.

Deep fry for about 5 minutes on each side, then place on dish lined with paper-towels. Press another layer of paper towels over the top.

Serve. Makes 12 Empanadas.

I want to thank you for sharing this recipe with us. I have been hunting down a recipe for "pastelillos" that would taste authentic. I've seen other versions but once I read yours I knew this was the one I had to try. I live in Dallas, and it's almost impossible to find the ready made discs so your recipe was close to a miracle.

I tried it out, and tweaked it from the get go. I had some annatto (achiote) oil left over from the pasteles I made the previous day and I used 1/4 cup of that colored oil and the result was perfection. For the filling I used some of the left-over meat from the pasteles and my kids loved them. I will be making this recipe over and over and over again. Thanks for sharing! :)

The only suggestion I would make, is that my Puerto Rican mother-in-law taught me to add potatoes to the recipe and I also made a batch with shrimp, just like on the island.

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Tempeh Bacon Recipe. Vegan 'Facon' for All.

Warm up a skillet and whip some up today.

(Updated Content) Over the past eight years since I first posted this recipe, it has absolutely been one of my most referenced and shared. I love adding a form of tempeh bacon to all sorts of recipes. It adds a big vegan protein punch to salads, sandwiches or just as a side. Sometimes I add more maple syrup, for a sweeter flavor. Or more olive oil for a richer, pan-fried, crispy texture.

Easy Vegan Tempeh Bacon

By Kathy Patalsky

This smoky-sweet tempeh bacon is packed with protein and tastes delicious. Perfect in sandwiches, on salads or as a side dish.

Ingredients

• 8oz tempeh, thinly sliced
• 1-2 Tbsp maple syrup - adjust to taste
• 1/4 tsp liquid smoke (optional)**
• 1-2 tsp tamari (or sub with sea salt) - adjust to taste
• black pepper to taste
• 1 Tbsp extra virgin olive oil for the pan
• optional: 2-4 Tbsp water if you like your tempeh soft rather than crispy
• optional: pinch of cayenne for heat
• **If you do not have liquid smoke you can add a smoky flavor using smoked paprika or chipotle powder - a pinch should do it

Instructions

1. Warm a skillet over high heat. Add extra virgin olive oil.
2. When oil is hot, add the tempeh. Cook 2-4 minutes, enough time to lightly brown on both sides, flipping a few times throughout.
3. Add the liquid smoke. Add the maple syrup. Jiggle the pan and toss tempeh a bit to evenly distribute the liquids. Turn heat to low. Continue cooking for another minute or two, just until the tempeh edges are caramelized, darker brown.
4. Turn off heat when tempeh looks donw. Add salt and pepper to taste and toss the tempeh well in the pan to evenly distribute and lightly toast the black pepper. Serve warm!
5. Water: If you want a moister tempeh, add the water in before you add the maple and liquid smoke. After adding it to the pan, cover the pan with a lid. This will allow the tempeh to soften and steam a bit. This should only take a minute or two. Uncover lid, and proceed with step three, above.

Yield: 2 servings

Prep Time: 00 hrs. 03 mins.

Cook time: 00 hrs. 07 mins.

Total time: 10 mins.

Tags: tempeh , tempeh bacon , vegan , side , protein , soy , easy , recipe , delicious

Once you master this recipe, marvel in your vegan culinary mastery. Then move onto vegan bacon cupcakes perhaps.

Warm up a skillet and whip some up today.

(Updated Content) Over the past eight years since I first posted this recipe, it has absolutely been one of my most referenced and shared. I love adding a form of tempeh bacon to all sorts of recipes. It adds a big vegan protein punch to salads, sandwiches or just as a side. Sometimes I add more maple syrup, for a sweeter flavor. Or more olive oil for a richer, pan-fried, crispy texture.

Easy Vegan Tempeh Bacon

By Kathy Patalsky

This smoky-sweet tempeh bacon is packed with protein and tastes delicious. Perfect in sandwiches, on salads or as a side dish.

Ingredients

• 8oz tempeh, thinly sliced
• 1-2 Tbsp maple syrup - adjust to taste
• 1/4 tsp liquid smoke (optional)**
• 1-2 tsp tamari (or sub with sea salt) - adjust to taste
• black pepper to taste
• 1 Tbsp extra virgin olive oil for the pan
• optional: 2-4 Tbsp water if you like your tempeh soft rather than crispy
• optional: pinch of cayenne for heat
• **If you do not have liquid smoke you can add a smoky flavor using smoked paprika or chipotle powder - a pinch should do it

Instructions

1. Warm a skillet over high heat. Add extra virgin olive oil.
2. When oil is hot, add the tempeh. Cook 2-4 minutes, enough time to lightly brown on both sides, flipping a few times throughout.
3. Add the liquid smoke. Add the maple syrup. Jiggle the pan and toss tempeh a bit to evenly distribute the liquids. Turn heat to low. Continue cooking for another minute or two, just until the tempeh edges are caramelized, darker brown.
4. Turn off heat when tempeh looks donw. Add salt and pepper to taste and toss the tempeh well in the pan to evenly distribute and lightly toast the black pepper. Serve warm!
5. Water: If you want a moister tempeh, add the water in before you add the maple and liquid smoke. After adding it to the pan, cover the pan with a lid. This will allow the tempeh to soften and steam a bit. This should only take a minute or two. Uncover lid, and proceed with step three, above.

Yield: 2 servings

Prep Time: 00 hrs. 03 mins.

Cook time: 00 hrs. 07 mins.

Total time: 10 mins.

Tags: tempeh , tempeh bacon , vegan , side , protein , soy , easy , recipe , delicious

Once you master this recipe, marvel in your vegan culinary mastery. Then move onto vegan bacon cupcakes perhaps.

Copyright 2007-2016. All Rights Reserved.

All images, recipes, and content is Copyright 2007-2016, unless otherwise noted. Do not reproduce any image, recipe, or content without written permission.

Orientalische Marinade

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Chicken Piccata

Chicken Piccata (04:43)

Ingredients

• 2 skinless and boneless chicken breasts, butterflied and then cut in half
• Sea salt and freshly ground black pepper
• All-purpose flour, for dredging
• 6 tablespoons unsalted butter
• 5 tablespoons extra-virgin olive oil
• 1/3 cup fresh lemon juice
• 1/2 cup chicken stock
• 1/4 cup brined capers, rinsed
• 1/3 cup fresh parsley, chopped

Directions

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

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Buttered Puto Recipe

Buttered Puto is a variation of the famous steamed rice cake, Puto. This steamed mini cakes are usually eaten as dessert but most prefer to have them during breakfast (with hot coffee or chocolate) or mid-afternoon snack (usually eaten with dinuguan or blood stew). If you are looking for an easy puto recipe that you can follow, this is the one for you.

This Puto recipeВ uses ordinary flour, instead of rice flour or ground rice. This makes this recipe easier to prepare. In addition, the other ingredients used in this recipe are so common that you could find them in any grocery store.

You will notice that I was using colorful plastic molds in the video. I got them from the PhilippinesВ — in theВ flea market. These molds are hard to find outside of the Philippines, but I tried to experiment on similar products and the best that I found online were the Silicone Mini Pinch Bowls. Actually, these are even better because these are made of silicon which means that it can withstand high amount of heat.

Try this delicious Buttered Puto Recipe.

• 4 cups flour, sifted
• 2 cups sugar, sifted
• 2½ tbsp baking powder
• 1 cup evaporated milk
• 2½ cups water
• ⅛ teaspoon Pandan essence
• ½ cup butter, melted
• 1 piece egg, raw
• small slices of cheese
• 4 cups water (for steaming)

1. In a mixing bowl, combine the dry ingredients starting from the flour, sugar,and baking powder then mix well.
2. Add the butter, evaporated milk, egg, water and pandan essence (dissolve the pandan essence in water) then mix all the ingredients thoroughly.
3. Pour the mixture in individual molds
4. If you are using non - quick melt Filipino brand cheese, You may put the cheese on top of the mixture otherwise put the cheese on top after steaming (step 6)
5. Pour the water in the steamer.
6. Arrange the molds in the steamer then steam for about 20 minutes
7. If you are using quick melt cheese,remove the cover of the steamer and top each puto with quick melt cheese then continue steaming (with the cover on) for 2 to 5 minutes
8. Remove from the mold and arrange in a serving plate
9. Serve either hot or cold. This goes well with dinuguan рџ˜‰ Share and Enjoy!

Watch the cooking video:

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Meljean Barrion says

This will help me to learn more about our Filipino food.

Thank you and godbless

Thank you for the recipe. Also for those looking for silicone mini pinch bowl I substitute with the small portion cups or medicine portion cups. They become bite size. For the steamer I poke some holes on an aluminum pan, place it on top of a smaller pan that have water and then cover it with aluminum. I am able stack up to three pans and placed holes on em, I just got different size pans. i thought this will help others who is looking for alternative.

Where can i buy the silicone mini pinch bowl?

just wondering if it will work out if I use the plastic mold and put the paper cups over it and pour the mix into it. have you tried it chef ? or any tips on how to not get the puto to stick in the mold ?

I just wondering… Do I need to use the measuring cups o can I use the ordinary cups?

How many days can this recipe last. Do i have to refrigerate the leftover or they can stay at a room temperature for 3 or 4 days.

I followed tour recipe but how come my puto didn’t rise? They were flat and gummy.:(

I had a similar incident before, and it was caused by low quality baking powder. Please makes sure to use high quality baking powder such as Calumet. Using a low quality baking powder won’t give you a good result.

Where did ay buy all these materials ?chocolate crinkle/Brazo de Mercedes ricepe

Danica Villagracia says

I did choose the microwavable type. grease w/ butter to prevent sticking from molds…Hope I helped u

hello everyone! anybody has the idea what specific ingredient in order to preserve puto cheess in a number of days….pls…your idea is highly appreciated….thank you….

add 1/2 teaspoon of potassium sorbate (optional preservative- a mold inhibitor). it is hard to find this nowadays. shelf life of puto w/o preservative is 3-5 days @ room temp. 5-7 days with preservative.

Use sprite softdrink if you need 2 cup of water just use 1cup and 1 cup sprite,your puto will last for a couple of days.

I do want to learn how to make puto from rice. I like the way it’s taste when I was a young, and every morning we ate for breakfast with coconut.

Could anyone show how to make puto from rice, please? I tasted some two weeks ago, and I was asking for the recipe, but she said: NO. Maybe someone out there know how to make a homemade puto from rice. Thanks

Hello sir, would like to know how many serving did you make with this measurements?

And thank you for sharing your masarap na recipe. Ang dami ko ng na try lutuin sa recipe nyo sir. рџ™‚

More power and more recipe to come.

Tried it but it has a starchy taste. How can i get rid of starchy taste?? Hope someone can answer.. tia

Lydia Garcia says

I follow your cooking shows in facebook and you tube. In this recipe it calls for a pandan essence. I can’t find it her where I live. Any suggestions for a substitute. Thanks. I would like to say you are doing a wonderful job. Thumbs up and more power.

Google User says

Hello Sir, Just want to ask the serving of the puto. You said 8 servings, meaning 8 dozens or puto or just 8 pieces only of puto? Thank you.

Serving pertains to the serving size in terms of number of persons.

hi can i substitute regular flour with rice flour?

Kayla, you can in most cases, but not for this recipe.

Good day! Can I shredded the cheese and mix it together it in and use the mini plastic cups for macaroons for bit size? How long could I steamed it? Thank you in advance.

Hi Marj, I am not sure if I understand your question quite well. Will you be able to rephrase it?

can i have a recipe for a kilo of flour, i want to perfect this recipe and start of a new business, i already bought steamer, puto cups and tried many times using calumet baking powder but still the outcome didnt rise,

nikki joy cortes says

hi ! i would like to know if how many days it will last long ? thanks ! рџ˜Ђ

sir, as for baking powder, is it 2 1/2 tablespoons or just 2 1/2 teaspoons?

TBSP po is tablespoon.

Ammeline Carlos says

Pwede po ba gamitin ang cupcake pan instead of plastic molder?

catherine resabal says

Can i substitute oil instead for the melted butter kasi wala akong butter now sa house.

You may, but it will lack that yummy buttery taste. I recommend using butter. I think that waiting until you get the ingredient will be better, unless there is a compelling reason that needs you to make puto today.

Hi, Vanjo Merano.

Im a Filipino and have interest in cooking…Finally,for ten months stayed in the United Sates I found a Filipino recipe….craving the food you had posted…I like it! Thank you for sharing your expertise in cooking especially Filipino recipe. God bless you!

Bakit parang pudding ang texture na lumabas? I have followed the exact recipe pero iba ang consistency,.

Can you please tell me what type of baking powder did you use? May parehong issue na na-experience ang iba nating readers at and dahilan ay ang gamit nilang baking powder.

I suggest that you use Calumet, Clabber Girl, Rumford, or other high quality baking powders.

can i use cake flour instead of APF? thanks!

No, it will be fluffier if cake flour is used.

Sinundan ko ang iyong recipe, naging mapait ang lasa masyado yata marami ang 2 1/2 tbsp na baking powder.. Sayang lang ;(

Hi Muriel. I think that something is wrong somewhere. I always use this recipe and made it several times without issues. Can you tell me what brand of baking powder were you using? I have had a few feedback about not getting good results and it all boiled down to the quality of the baking powder used.

Hope to hear from you soon.

Haya aquino says

Can i use bread flour for this?

Haya aquino says

And for the pandan essence is it similar to pandan flavoring or extract? And would it be ok if i dount use the pandan flavoring?

I gave 5 star to this recipe! Dahil dito hindi lang pang okasyon ko nagagawa at madaming nasasarapan sa version ko. Naging negosyo ko din to bilang house wife ang hirap mag isip kung anong pag kaka kitaan. Ang dami ko nang natry ng recipe ng panlasang pinoy pero lahat ay worth it.

Pute marinade

Merrill is a co-founder of Food52.

What's the recipe? For most things, apple juice should be an okay substitute, unless the cider is really the main ingredient (like in a cocktail or something).

It is a dressing for a salad and I am supposed to cook the cider down. I didn't know if apple juice would work the same way

It is for a marinade for ribs.

It is for a marinade for ribs.

Merrill is a co-founder of Food52.

Guessing the cider is a pretty key flavor component of the dressing. You could cook apple juice down, but it won't have quite the same effect -- especially if it's not good-quality apple juice. Do you have a link to the recipe?

If you are concentrating the flavor by cooking it down, I don't think anything will be a good substitute. Sorry.

I think an unsweetened apple juice (unfiltered if you can find it) would work. It's a substitution, so the result won't be exactly what the recipe intends, but it should be fairly similar. I've also (in an emergency) mixed a little applesauce into apple juice to approximate a cider. Again-- definitely not ideal, but in a pinch it may help.

In the U.S., the terms "apple juice" and "apple cider" are synonymous. The FDA defines Apple cider as " juice that is expressed from apples".

I would try unsweetened apple juice with a good shot of Calvados or applejack.

I have a meat recipe for a slow cooker, and it requires 1/4 cup of apple cider. I dont want to pay 15$ for real cider for a measly 1/4 cup. So If I extract the juice directly from the apple from my fruit juicer, could it be a closer substitute for cider in my recipe?

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An Olive Oil for Every Occassion

When to Use Pure, Light or Extra Virgin Olive Oil in Your Recipes

Olive oil is known for its terrific health benefits, and it just happens to be one of our favorite kitchen ingredients. Found in many varieties with labels such as “extra virgin” or “pure,” olive oil is more than just a dressing, but an ingredient in a myriad of baked and fried dishes. In this article, we help you select the right olive oil for your creation.

How Much Olive Flavor?

When on the hunt for the perfect variety of olive oil, the first thing you need to do is ask yourself how much olive flavor you’re looking for in your recipe. Next, look for an olive oil that will survive (i.e. high-heat frying) and enhance the meal you’re making.

If you answered: TONS OF OLIVE FLAVOR!

Extra Virgin Olive Oil

Extra virgin olive oil provides the richest olive flavor, and the most health benefits, because it is essentially “raw.” The extra virgin variety of oil comes from the first pressing of olives, with no heat or chemicals used to extract the oil. This process, otherwise known as “cold-pressing,” preserves the natural antioxidants and “good” monounsaturated fat that promotes healthy cholesterol levels. Extra virgin olive oil tends to be golden-green with an intense fruitiness and a light, peppery finish that makes it the obvious choice when you want to really experience olive flavor. Extra virgin is the optimal choice for using in dressings and drizzles, where its flavor can be savored in raw form.

• Salads of all kinds can benefit from a good olive oil and a spritz of vinegar.
• Top steamed or roasted vegetables.
• Use for sautéing vegetables or meats.
• Finish roasted or grilled meats with a drizzle.
• Use in Italian breads like pizza crust, focaccia and olive bread.
• Drizzle over fresh vegetables.
• Use for dipping crusty breads along with specialty spices.
• Add a touch of oil atop hot dishes, like soups or pastas, for a silky texture— the heat releases its aroma.

If you answered: A little olive flavor, but don’t knock me out with it!

Pure Olive Oil

Pure olive oil has the same health-promoting monounsaturated fats as extra virgin olive oil, but it doesn’t pack the same antioxidant punch. because it is not cold-pressed (raw). The heat used in the extraction process for pure olive oil disperses the antioxidants. The pure variety does provide a more neutral flavor and lighter golden color than extra virgin, so it’s great for cooking and baking where you want a touch of that olive essence. It’s also great for grilling, frying, roasting and sautéing vegetables and meats.

• Create a salad dressing with fresh herbs and a tangy vinegar.
• Combine with lemon juice and black pepper for a classic marinade.
• Use on roasted or braised meats (and accompanying veggies!)
• The perfect frying companion for breaded meats, vegetable appetizers and more.
• Substitute the mayo in your favorite potato or macaroni salad recipe.

If you answered: No olive flavor, please!

Extra Light Olive Oil

Extra light olive oil is only light in olive flavor, not in calories. All olive oil has the same calorie count, and like pure olive oil, it offers healthy monounsaturated fats. With a neutral flavor, this light oil is perfect for baking sweet and savory goods, where olive flavor might be undesirable. Extra light olive oil also works well for sautéing, grilling and frying. Due to filtering, its high smoke point makes it great for high-heat frying. Consider this your standard pour if you prefer your oil to just quietly do its job.

• Substitute for butter in cakes, cookies, muffins and pancakes.
• Use in breads, focaccias or pizza crust.
• A great supporting role alongside creamy sauces in hot and cold pasta dishes.
• The best olive oil for frying without imparting an olive flavor—breaded meats and vegetables, polenta, appetizers and more.
• Use it to grease grills, griddles or pans where flatbreads will be flipped. (To avoid smoking the oil, grease grills and pans before heating, and don’t overheat.)

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DeLallo Grapeseed Oil 16.9 oz.

DeLallo Pure Olive Oil 16.9 oz.

DeLallo Extra Light Olive Oil 16.9 oz.

DeLallo Extra Virgin Olive Oil 16.9 oz.

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George DeLallo Company: 1 DeLallo Way, Mount Pleasant, PA 15666

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