Most parrots will take to a pellet mix readily, but some are fussier than others. It is a matter of presenting the food, and watching to see how your pet reacts to it. Manufacturers can’t sell directly to parrots, so they’re selling to you
HOW TO MAKE TAKOYAKI l OCTOPUS BALLS RECIPE l PATOK NA NEGOSYO EP #03 l TAKOYAKI RECIPE EP #01
Ingredients :
2 ½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
¼ teaspoon ground pepper
2 ½ cups cold water
2 ½ teaspoon dashi powder
1-2 pcs eggs
2 teaspoons Japanese soy sauce (Kikoman or regular soy sauce if not available)
green onions chopped
cooked octopus, cut into small bite-sized pieces
pickled red ginger ( beni shoga)
shredded cabbage
oil for the Takoyaki plate
Toppings:
seaweed strips
mayonnaise
takoyaki Sauce
dried Bonito ( katsuobushi)
rice crisp (optional) or tempura seraps
Utensils/ Equipment:
Takoyaki Plate or maker
Takoyaki pick or chopstick
Oil brush
Instructions :
Dashi Mixture : Dissolve dashi powder in 2 ½ cups cold water.
(1) Cooking the squid: Add the squid in the boiling water. Cook for 2 minutes. Drain the squid. Slice into small bite sized pieces.
(Squid should be cooked either very briefly or for a long time - anything in between the squid will become rubbery and chewy)
(2) In a bowl. combine flour, baking powder, ground black pepper and salt.
(3) Add egg (lightly beaten), soy sauce and dashi mixture. Mix everything altogether.
(4) Heat the Takoyaki pan over a medium high heat.
(5) Brush oil in the entire surface of the Takoyaki plate.
(6) Pour the batter into all the wells until it covers the entire plate.
(7) Place one piece of octopus into each well.
(8) Scatter green onions, pickled ginger and cabbage in each well.
(9) When the bottom of the batter starts turning light brown, use a chopstick or Takoyaki pick to cut out a square shape around each Takoyaki well.
(10) Move your chopsticks or pick around each well, then pushing on one side down to flip over the batter.
(11) Continue flipping each ball occasionally until it becomes golden brown.
(12) Best serve when hot. Serve with toppings: mayonnaise, takoyaki sauce, dried bonito and seaweed strips.
(13) Enjoy!
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Ingredients:
6 cups grated green papaya
2 medium sized carrots (In your preferred cuts- strips or other designed shapes)
3 pcs baby cucumber, thinly sliced
½ cup raisins
2 medium sized red onions, sliced
golf ball sized ginger, cut into strips
1 head of garlic, thinly sliced
1 red bell pepper, cut into strips
1 tablespoon peppercorns
4 cups vinegar
¼ cup salt
1 ½ cups granulated sugar
**we use coco vinegar in this video
Instructions:
1. Sterilized the airtight jars or your tight-fitting lid containers.
2. Wash papaya. Peel. Grate.
3. In a bowl, combine grated papaya and salt. Mix well.
4. Let it stay overnight or least six hours to dehydrate the papaya.
5. After dehydrating the papaya….
6. Ready your other ingredients. Slice carrots, onions, bell peppers, baby cucumber and ginger
7. Squeeze papaya to remove excess liquid. Then set aside the papaya.
8. Add in a bowl with the papaya:
• carrots
• onions
• bell pepper
• ginger
• baby cucumber
• raisins
9. Pickling mixture: In a saucepan boil vinegar over a medium heat for 2-3 minutes.
10. Add sugar. Mix until well blended.
11. Add garlic.
12. Add peppercorns
13. Simmer for another 2 minutes.
14. Turn off the heat.
15. Cool the pickling solution for at least an hour.
16. Prepare the sterilized air tight jars.
17. Fill with the papaya-vegetable mix.
18. Pour the pickling solution in each bottle/jar just enough to cover the papaya-vegetable mix ingredients.
19. Cover and Refrigerate.
20. Best served after 1-2 days to allow flavors to develop.
21. Side-dish Atsara/Atchara can last up to 6-8 months when carefully and properly prepared.
Remember :
• Always adjust seasoning to suit your taste.
• Cooking is an art. Express yourselves through it. Create your own craft. No rules. No boundaries. Just do it!
Please email us for business @ famousfilipinofood@gmail.com
Thank you very much for watching. Have fun cooking !
Please leave a comment below if you have some specialty dish you want us to try on.
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Marc1 Fake Musician Marc Lowe remixed
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