Chef Kiko provides recipes for several Filipino and international dishes including Pork Adobo, Mechado, Pork Steak, Beef with Broccoli, Grilled Beef, Chicken Noodle Casserole, Pesto Chicken Breast, Chicken Nacho Dinner, Kilawin na Isda (Ceviche), Lemon and Pepper Lapu Lapu Fish Fillet, Fish Lumpia, and Fusilli Pasta. The document shares the ingredients and cooking procedures for each recipe.
It's almost that time of the year, and with these recipes, you're food will be the hit at the party! For more grass-fed beef information and recipes, visit: www.eathealthybeef.org.
It's almost that time of the year, and with these recipes, you're food will be the hit at the party! For more grass-fed beef information and recipes, visit: www.eathealthybeef.org.
The technologies and people we are designing experiences for are constantly changing, in most cases they are changing at a rate that is difficult keep up with. When we think about how our teams are structured and the design processes we use in light of this challenge, a new design problem (or problem space) emerges, one that requires us to focus inward. How do we structure our teams and processes to be resilient? What would happen if we looked at our teams and design process as IA’s, Designers, Researchers? What strategies would we put in place to help them be successful? This talk will look at challenges we face leading, supporting, or simply being a part of design teams creating experiences for user groups with changing technological needs.
UX, ethnography and possibilities: for Libraries, Museums and ArchivesNed Potter
These slides are adapted from a talk I gave at the Welsh Government's Marketing Awards for the LAM sector, in 2017.
It offers a primer on UX - User Experience - and how ethnography and design might be used in the library, archive and museum worlds to better understand our users. All good marketing starts with audience insight.
The presentation covers the following:
1) An introduction to UX
2) Ethnography, with definitions and examples of 7 ethnographic techniques
3) User-centred design and Design Thinking
4) Examples of UX-led changes made at institutions in the UK and Scandinavia
5) Next Steps - if you'd like to try out UX at your own organisation
An immersive workshop at General Assembly, SF. I typically teach this workshop at General Assembly, San Francisco. To see a list of my upcoming classes, visit https://generalassemb.ly/instructors/seth-familian/4813
I also teach this workshop as a private lunch-and-learn or half-day immersive session for corporate clients. To learn more about pricing and availability, please contact me at http://familian1.com
3 Things Every Sales Team Needs to Be Thinking About in 2017Drift
Thinking about your sales team's goals for 2017? Drift's VP of Sales shares 3 things you can do to improve conversion rates and drive more revenue.
Read the full story on the Drift blog here: http://blog.drift.com/sales-team-tips
How to Become a Thought Leader in Your NicheLeslie Samuel
Are bloggers thought leaders? Here are some tips on how you can become one. Provide great value, put awesome content out there on a regular basis, and help others.
At Verywell, we believe there is no one-size-fits-all approach to a healthy lifestyle. Successful eating plans need to be individualized and consider the whole person. Before starting a new diet plan, consult with a healthcare provider or a registered dietitian, especially if you have an underlying health condition.
Consuming a healthy, balanced diet is a goal for many people. While this is an excellent goal for health reasons, the terms "healthy" and "balanced" will vary for each individual. A healthy, balanced diet generally means one that is rich in whole grains, fruits, vegetables, lean proteins, and healthy fats.
More Than Gourmet is the world's leading producer of all-natural classic French stocks & sauces, while also a helpful supplier of recipes for all occasions, cooking skills and dietary lifestyles
Enjoy this Cookbook. If you need any of the tools please feel free to check out my website:
www.pamperedchef.biz/sherri or follow me on social https://www.facebook.com/groups/cookingwithsherri
The French Revolution, which began in 1789, was a period of radical social and political upheaval in France. It marked the decline of absolute monarchies, the rise of secular and democratic republics, and the eventual rise of Napoleon Bonaparte. This revolutionary period is crucial in understanding the transition from feudalism to modernity in Europe.
For more information, visit-www.vavaclasses.com
The Roman Empire A Historical Colossus.pdfkaushalkr1407
The Roman Empire, a vast and enduring power, stands as one of history's most remarkable civilizations, leaving an indelible imprint on the world. It emerged from the Roman Republic, transitioning into an imperial powerhouse under the leadership of Augustus Caesar in 27 BCE. This transformation marked the beginning of an era defined by unprecedented territorial expansion, architectural marvels, and profound cultural influence.
The empire's roots lie in the city of Rome, founded, according to legend, by Romulus in 753 BCE. Over centuries, Rome evolved from a small settlement to a formidable republic, characterized by a complex political system with elected officials and checks on power. However, internal strife, class conflicts, and military ambitions paved the way for the end of the Republic. Julius Caesar’s dictatorship and subsequent assassination in 44 BCE created a power vacuum, leading to a civil war. Octavian, later Augustus, emerged victorious, heralding the Roman Empire’s birth.
Under Augustus, the empire experienced the Pax Romana, a 200-year period of relative peace and stability. Augustus reformed the military, established efficient administrative systems, and initiated grand construction projects. The empire's borders expanded, encompassing territories from Britain to Egypt and from Spain to the Euphrates. Roman legions, renowned for their discipline and engineering prowess, secured and maintained these vast territories, building roads, fortifications, and cities that facilitated control and integration.
The Roman Empire’s society was hierarchical, with a rigid class system. At the top were the patricians, wealthy elites who held significant political power. Below them were the plebeians, free citizens with limited political influence, and the vast numbers of slaves who formed the backbone of the economy. The family unit was central, governed by the paterfamilias, the male head who held absolute authority.
Culturally, the Romans were eclectic, absorbing and adapting elements from the civilizations they encountered, particularly the Greeks. Roman art, literature, and philosophy reflected this synthesis, creating a rich cultural tapestry. Latin, the Roman language, became the lingua franca of the Western world, influencing numerous modern languages.
Roman architecture and engineering achievements were monumental. They perfected the arch, vault, and dome, constructing enduring structures like the Colosseum, Pantheon, and aqueducts. These engineering marvels not only showcased Roman ingenuity but also served practical purposes, from public entertainment to water supply.
Model Attribute Check Company Auto PropertyCeline George
In Odoo, the multi-company feature allows you to manage multiple companies within a single Odoo database instance. Each company can have its own configurations while still sharing common resources such as products, customers, and suppliers.
The Indian economy is classified into different sectors to simplify the analysis and understanding of economic activities. For Class 10, it's essential to grasp the sectors of the Indian economy, understand their characteristics, and recognize their importance. This guide will provide detailed notes on the Sectors of the Indian Economy Class 10, using specific long-tail keywords to enhance comprehension.
For more information, visit-www.vavaclasses.com
The Art Pastor's Guide to Sabbath | Steve ThomasonSteve Thomason
What is the purpose of the Sabbath Law in the Torah. It is interesting to compare how the context of the law shifts from Exodus to Deuteronomy. Who gets to rest, and why?
Unit 8 - Information and Communication Technology (Paper I).pdfThiyagu K
This slides describes the basic concepts of ICT, basics of Email, Emerging Technology and Digital Initiatives in Education. This presentations aligns with the UGC Paper I syllabus.
How to Make a Field invisible in Odoo 17Celine George
It is possible to hide or invisible some fields in odoo. Commonly using “invisible” attribute in the field definition to invisible the fields. This slide will show how to make a field invisible in odoo 17.
Operation “Blue Star” is the only event in the history of Independent India where the state went into war with its own people. Even after about 40 years it is not clear if it was culmination of states anger over people of the region, a political game of power or start of dictatorial chapter in the democratic setup.
The people of Punjab felt alienated from main stream due to denial of their just demands during a long democratic struggle since independence. As it happen all over the word, it led to militant struggle with great loss of lives of military, police and civilian personnel. Killing of Indira Gandhi and massacre of innocent Sikhs in Delhi and other India cities was also associated with this movement.
Instructions for Submissions thorugh G- Classroom.pptxJheel Barad
This presentation provides a briefing on how to upload submissions and documents in Google Classroom. It was prepared as part of an orientation for new Sainik School in-service teacher trainees. As a training officer, my goal is to ensure that you are comfortable and proficient with this essential tool for managing assignments and fostering student engagement.
6. Recipe:
Ingredients
•2 lbs pork belly
•2 tbsp garlic, minced or crushed
•5 pieces dried bay leaves
•4 tbsp vinegar
•1 cup soy sauce
•1 tbsp whole pepper corn
•1 cup water
•salt to taste
Cooking Procedure
•Combine the pork belly, soy sauce, and
garlic then marinade for at least 1 hour
•Heat the pot and put-in the marinated pork
belly then cook for a few minutes
•Add water, whole pepper corn, and dried
bay leaves then bring to a boil. Simmer for
40 minutes to 1 hour
•Put-in the vinegar and simmer for 12 to 15
minutes
•Add salt to taste
•Serve hot. Share and enjoy
8. Recipe:
Ingredients
•3 cloves garlic, crushed
•1 piece large onion, sliced
•2 lbs beef chuck,cubed
•8 ounces tomato sauce
•1 cup water
•3 tbsp cooking oil
•1 slice lemon with rind
•1 piece large potato, cubed
•1/4 cup soy sauce
•1/2 tsp. ground black pepper
•2 pcs. bay leaves (laurel)
Cooking Procedure
•Heat cooking oil in a pan then saute the garlic and onion.
•Put-in the beef and saute for about 3 minutes or until color turns light brown
•Add the tomato sauce and water then simmer until the meat is tender. Add
water as needed
•Add the soy sauce, ground black pepper, lemon rind, laurel leaves, and salt
then simmer until excess liquid evaporates
•Put-in the potatoes and cook until the potatoes are soft (about 15 to 25
minutes)
Place in a serving plate then serve hot with rice. Share and Enjoy.
10. Ingredients:
•3/4 kilo tender pork or beef steaks, sliced
•1 tablespoon kalamansi or lemon juice
•5 Cooking Instructions: soy sauce
Pork
tablespoons
•3 cloves of garlic
•1 small piece ginger, crushed
•1/2 teaspoon ground black pepper
•1/2 cup onions, sliced in rings
•4 tablespoons cooking oil
Procedure
•Marinate the pork or beef steak in kalamansi (lemon) juice, garlic,
ginger, soy sauce and pepper for 30 minutes.
•In a frying, add cooking oil. Add the marinated pork or beef steak
and cook slow until done.
•Increase heat for a minute or two to brown steaks.
•Add the sliced onions and continue to cook for another minute.
•Serve on a platter including the oil and sauce.
•Best served with hot plain rice.
13. Ingredients
12 pc flour tortillas, 6” in diameter
Filling
500 gm MONTEREY GROUND BEEF ¼ cup Dari Crème Classic Margarine
1 cup chopped onions
1 tsp chili powder
1 tsp salt
1 tsp ground black pepper
1 tsp cumin
1 – 200 gm bar grated MAGNOLIA QUICKMELT CHEESE, divided
1 cup sour cream, divided
Sauce
½ cup chopped green bell peppers
2 – 400 mL can chunky tomato sauce
1/2 tsp cumin
½ tsp chili powder
½ tsp ground black pepper
½ tsp salt
1 – 2 tbsp hot sauce
Procedure
Melt margarine in a saucepan. Saute onions and beef. Cook until beef is no longer red.
Add chili powder, salt, pepper and cumin. Continue to cook until beef mixture becomes
very dry. Using a slotted spoon, remove beef from pan and transfer to a bowl. Stir in half
of grated cheese and half of sour cream. Mix well and set aside.
Using the same pan with its oils, saute bell peppers. When softened, add tomato sauce
15. Ingredients
•2 tablespoons chili powder
•2 tablespoons salt
•1 tablespoon garlic powder
•1 tablespoon onion powder
•1 tablespoon ground black pepper
•1 tablespoon sugar
•2 teaspoons dry mustard
•1 bay leaf, crushed
•4 pounds beef brisket, trimmed
•1 1/2 cups beef stock
Directions
Preheat the oven to 350 degrees F.
Make a dry rub by combining chili powder, salt, garlic and onion powders, black
pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides
with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.
Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting
pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3
hours, or until fork-tender.
17. Ingredients:
3 tablespoons cornstarch, divided 1/2 cup water, plus
2 tablespoons water,
divided 1/2 teaspoon garlic powder
1 lb boneless round steak or 1 lb charcoal chuck steak, cut into thin 3-inch strips
2 tablespoons vegetable oil, divided 4 cups broccoli florets
1 small onion, cut into wedges
1/3 cup soy sauce
2 tablespoons brown sugar
1 teaspoon ground ginger hot cooked rice
Directions: 1 In a bowl, combine 2 tablespoons cornstarch,
2 tablespoons water and garlic powder until smooth.
2 Add beef and toss.
3 In a large skillet or wok over medium high heat,
stir-fry beef in 1 tablespoon oil until beef reaches desired doneness
remove and keep warm. 4 Stir-fry broccoli and onion in remaining oil for 4-5 minutes
. 5 Return beef to pan.
6 Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until
smooth; add to the pan.
7 Cook and stir for 2 minutes. 8 Serve over rice.
20. Ingredients
•4 skinless, boneless chicken breast halves
•6 ounces egg noodles
•1 (10.75 ounce) can condensed cream of mushroom soup
•1 (10.75 ounce) can condensed cream of chicken soup
•1 cup sour cream
•salt to taste
•ground black pepper to taste
•1 cup crumbled buttery round crackers
•1/2 cup butter
Directions
•Poach chicken in a large pot of simmering water. Cook until no longer pink
in center, about 12 minutes. Remove from pot and set aside. Bring chicken
cooking water to a boil and cook pasta in it. Drain. Cut chicken into small
pieces, and mix with noodles.
•In a separate bowl, mix together mushroom soup, chicken soup, and sour
cream. Season with salt and pepper. Gently stir together cream soup
mixture with the chicken mixture. Place in a 2 quart baking dish.
•Melt butter in a small saucepan, and remove from heat. Stir in crumbled
crackers. Top casserole with the buttery crackers.
•Bake at 350 degrees F (175 degrees C) for about 30 minutes, until
heated through and browned on top.
22. Ingredients:
2/3 cup ricotta cheese
4 Tablespoons chopped fresh parsley
3 Tablespoons prepared pesto (from your grocer)
2 Tablespoons grated Parmesan cheese
6 boneless, skinless chicken breast halves (2 3/4 pounds)
wooden toothpicks
1 egg
3/4 cup Italian seasoned dry breadcrumbs
Directions:
1. Preheat oven to 400 degrees F. Spray jelly roll pan with cooking spray.
2. In bowl, combine ricotta, 3 Tbs. of the parsley, pesto and Parmesan.
3. Transfer mixture to plastic food storage bag, snip a hole in one corner,
set aside.
4. Cut a 2" deep horizontal pocket into each chicken breast.
5. Dividing evenly, pipe ricotta mixture into pockets. Secure with toothpicks.
6. In a shallow bowl, lightly beat egg. Spread breadcrumbs on wax paper.
7. Dip each piece of chicken into the egg, then coat with breadcrumbs.
8. Place on pan, coat chicken with cooking spray.
9. Bake chicken until no longer pink inside, about 20 minutes.
10. Sprinkle remaining parsley evenly over chicken pieces, serve hot.
24. Ingredients:
6 cups baked corn tortilla chips
4 cups shredded or cubed cooked chicken (such as
rotisserie chicken or leftover roasted or grilled chicken)
1 (15 ounce) can black beans, rinsed and drained
1 cup prepared salsa
2 cups shredded Cheddar cheese, mild or sharp
Directions:
1. Preheat oven to 350°F.
2. Arrange the chips in the bottom of a shallow roasting
pan.
3. Top the chips with the chicken, beans, salsa and
cheese.
4. Bake for 10 minutes until the cheese melts.
27. Ingredients
1/2 kilo tuna or lapu-lapu fillets cut into 1 inch cubes
1/2 cup of coconut cream (check Extract coco milk)
1/2 cup kalamansi juice
1 1/2 cup vinegar
1 onion, sliced
1 onion, diced
4 slices of ginger, sliced
1 head garlic, minced
1 red bell pepper, cut into squares
1 green bell pepper, cut into squares
3 chili peppers, sliced into halves
salt and pepper
Preparation
1. Cut the fillets into 1 inch cubes. Season with salt and pepper.
2. Add the vinegar and chill for a 2 to 4 hours.
3. Drain the fish.
4. Add the onions, garlic, ginger, bell pepper, chili pepper,
onions and calamansi juice. Mix well.
5. Add the coconut cream. Serve cold.
29. Ingredients:
1 kilo of Lapu Lapu fillets
* you can replace lapu lapu with other fish fillet like dory, pampano, talakitok or mahi
mahi
1 cup of all purpose flour
2 tablespoons of cornstarch
zest of 2 lemons
half a teaspoon of salt
1 teaspoon of freshly ground pepper
1 teaspoon of lemon juice
cooking oil for deep frying
some sea salt for decoration and lemon wedges
Procedure:
Wash and dry with paper towel your fish fillet. In a bowl put the lemon zest, lemon
juice, half a teaspoon of
salt and freshly ground pepper; cornstarch and half the flour.
Mix well.
Then toss in the fillets and add the remaining flour and coat well the fish.
Put about 3 to 4 inches of oil on your fryer and fry the fillet until golden brown.
Tips: Shake off excess flour before putting the fillet.
Put them one by one so as not to abruptly shock the temperature of the oil.
Be sure to put them when the oil is really hot. Serve with some fries.
31. Ingredients:
About one cup of flaked cooked fish meat
* you can use any fish like bangus or galunggong . Or any white fish
available in your market . You can use left over cooked fish. With the help
of a fork, flake it and remove all the fish bones. You can also use raw fish,
just ask your fish vendor to cut it in fillet style. At home chop it finely with
a knife or use your food processor.
1 onion chopped
1 carrot chopped
2 tablespoons of chopped pickles
1 tablespoon of flour
5 tablespoons of milk
1 egg yolk
salt, pepper
and lumpia wrappers
Procedure:
Mix all ingredients in a bowl, except the lumpia wrapper. Let them stand
for about fifiteen minutes. Spoon this filling to your lumpia wrapper and
fold them. You can cut them in to three to have smaller lumpia . Fry them
until golden brown and serve with some sweet and sour sauce
34. INGREDIENTS
•1/2 pound of fusilli pasta or elbow macaroni
•1 14 ounce can of good quality whole tomatoes
•2 Tbsp butter
•2 teaspoons sugar (more or less to taste)
•Salt
•Pepper
•Pinch of dried basil or fresh sliced basil (optional)
METHOD
1 Half fill a 4 quart pot with water. Add a tablespoon of salt. Bring
salted water to boil. Add pasta. Cook until al dente, tender but still a
little firm.
2 While the pasta water is heating and the pasta is cooking, prepare
the tomatoes. Shred the canned whole tomatoes with your fingers as
you put them in a small saucepan. Add any tomato juice left in the
can to the pot. Add the butter. Heat to a simmer and stir to melt the
butter. Simmer gently while the pasta is cooking. Stir in sugar, salt,
and pepper to taste. If you have fresh basil, thinly slice a couple
leaves and stir in. If not, if you want you can add a pinch of dried
basil.
3 When the pasta is done, drain it. Stir in the cooked tomatoes and
put in a serving bowl.
Serve immediately.
36. Ingredients Edit and Save
Original recipe makes 12 servingsChange Servings
•1 pound sweet Italian sausage
•3/4 pound lean ground beef
•1/2 cup minced onion
•2 cloves garlic, crushed
•1 (28 ounce) can crushed tomatoes
•2 (6 ounce) cans tomato paste
•2 (6.5 ounce) cans canned tomato sauce
•1/2 cup water
•2 tablespoons white sugar
•1 1/2 teaspoons dried basil leaves
•1/2 teaspoon fennel seeds
•1 teaspoon Italian seasoning
•1 tablespoon salt
•1/4 teaspoon ground black pepper
•4 tablespoons chopped fresh parsley
•12 lasagna noodles
•16 ounces ricotta cheese
•1 egg
•1/2 teaspoon salt
•3/4 pound mozzarella cheese, sliced
•3/4 cup grated Parmesan cheese
Check All Add to Shopping List
Directions
•In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed
tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon
salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
•Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles,
and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
•Preheat oven to 375 degrees F (190 degrees C).
•To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise
over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1
1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining
mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure
the foil does not touch the cheese.
•Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before
serving.
38. Ingredients
Original recipe makes 8 servingsChange Servings
•1 pound dry fettuccine pasta
•1/4 cup butter
•1/2 cup finely diced onion
•3 cloves garlic, minced
•1 pound fresh sliced mushrooms
•2 teaspoons dried oregano
•2 teaspoons dried basil
•2 teaspoons dried parsley
•6 slices ham, chopped
•1 1/2 cups heavy whipping cream
•1 cup spaghetti sauce
•1 teaspoon crushed red pepper (optional)
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Directions
•Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10
minutes or until al dente; drain.
•In a large saute pan, melt the butter over medium heat. Add the onion and
garlic and cook until softened. Stir in the sliced mushrooms and the oregano,
basil, and parsley. Cook, stirring occasionally, until the liquid from the
mushrooms has evaporated. Add the ham pieces and cook for another 4 to 5
minutes.
•Pour in the heavy cream and bring to a boil. Slowly stir in the spaghetti sauce
and crushed red pepper blending it into the cream. Cook, stirring occasionally,
until the sauce has reduced by a third and is thick.
•Place fettuccini on plates and ladle even portions of sauce over top.
41. Ingredients
For the bibingka
3 eggs
2 cups sugar
1 cup evaporated milk (fresh milk can be substituted)
7 cups raw cassava, grated (or frozen) - cassava are now available in most
groceries in cities with a large Latin American or Asian population.
1/4 cup butter, melted
banana leaves (available frozen in Philippine stores; or use cookie sheet or
something)
For the topping
1 cup thick coconut milk (available in Asian stores)
2 tablespoon flour
1 can condensed milk
2 egg yolks
2 tablespoons grated cheddar cheese
Directions
1.Beat eggs and sugar till lemon colored. Add the rest of the ingredients. Pour into a
greased 9x9 in pan lined with banana leaves (or cookie sheet).
2. Mix coconut milk with the flour. Add condensed milk and cook over medium heat
till thick. Add eggyolks and mix well. Return to heat and cook 5 minutes more. Pour
over baked bibingka. Sprinkle with the grated cheese and broil till golden brown.
43. Ingredients
Custard:
12 egg yolks
1 can condensed milk
1 pint Vit D milk
1 tablespoon vanilla (lemon essence or peppermit can be substituted)
Directions
Blend all ingredients in a blender. Pour mixture into a loaf tin lined with
caramelized sugar (see below). Cover with aluminum foil. Place tin in a
larger baking pan half-filled with water. Place pan in pre-heated oven (375 F)
and bake flan for about 1 hour or until it is firm.
Caramel
1 cup sugar
1 cup water
Directions
Put sugar and water in a saucepan. Caramelize in high heat. Line loaf tin
with caramelized sugar. Be sure to line the sides of the pan.
45. Ingredients:
1 can condensed milk, 1 can evaporated milk, 12 egg yolks, 2
tablespoon vanilla extract, 2 tablespoon white sugar, 9' round
baking pan and a steamer.
Directions:
Place enough water in the steamer and start boiling.
Using a deep bowl mix egg yolks using a beater. Add condensed
milk, evaporated milk and vanilla and blend well and continue
mixing. Set aside.
On a stove top, caramelize sugar in the baking pan for few
minutes in low heat. Remove the pan from heat and turn the pan
around to spread the sugar syrup evenly. Allow the pan to cool.
Once the pan is cool enough, pour the plan mixture in the pan
and start steaming over boiling water for 60 to 80 minutes.
Remove plan and allow it to cool before slicing.