Welcome to Multiple!

Mar. 8, 2007


How about nutritious, nice, affordable and easy recipes of the world?

I have always been a lover of good food and my fascination for

travelling has prompted me to embark in writing this cookery book.

This is to introduce the many simple recipes of the world that will sure

ignite glittering culinary knowledge and increase our cultural

awareness. Cooking will always be a top priority on my list. My taste

for good food started when I was just a little girl coming from a family

of voracious eater and cook. My late Chinese Granddad was an

excellent cook who used to own a restaurant and local shop business in

the suburbs of Manila where I was born. My mother is a very good

cook as well, that she took over running the business from Granddad

during my high school days. Somehow my epicurean lineage has

contributed vast to my interest in food. My tour de force in international

culinary has begun the day I boarded my first trip to Hongkong. Since

then my wanderlust attitude has taken me to the many exciting and

exotic countries of the world famous for their gastronomic reputations.

Each country is unique and bears culinary hallmark recognition for their

repertoire of gourmet contributions. Yes our planet is blessed by

eclectic delectable homely cuisines that is cocooned and nestled in

different countries of the world. However selective your taste maybe, it

denotes only one common denominator. That is love! Food sharing is

associated with love. When you share your food with a visitor then this

is a manifestation of love for human race. To learn the culture of the

world is to be able to cook and savour their local dishes in the most

delightful way. It is an earth shattering cultural integration.

I'm not a fussy eater however whether the dish is of a western origin or

just an ordinary local menu as long as it's focus on healthy eating then

it will always have a place in my gastronomic excellence. How about

trying simple mouth watering meals that can still match your

sophisticated taste?

What could be most invigorating after a long hard day at workday or

at school is to be pampered by your loved ones with their special

culinary treats. Remember your body is the dwelling place of our soul.

A healthy body is a healthy soul free from any worries. Women who are

weight conscious should not be bothered as long as the amount of food

is in proportion to your body need. There is no need starving your self

and later on you regret ending up being anorexic. It is just a matter of

knowing what you eat and the importance of it. To get to know you

introspective wise is to know your food intake. Learn the joy of eating

healthy happy meal. Savour your life with exciting worldwide dishes.

Remember a healthy happy living begins right in the kitchen! The

recipes in this book will provide you a myriad of healthy eating options

at the most affordable cost.

My kitchen is a sanctuary for me. It is a wilderness full of impressive

knick-knacks. This is the place where I experiment and discover the

many wondrous between food and human intricacy. On lazy weekends,

I still spend a lot of time cooking and planning our family menu for the

week. My meal preparation is always on fresh produced veggies, meat,

poultry and fish. We eat a lot of pasta, rice and noodles. Forget about

junk food or ready to eat meals. They are nothing but a bunch of spoiled

kitchen remnants. I always believe that it's just only a matter of

organizing your activity for the whole week in order for you to be able

to prepare a fresh healthy meal away from the influence of ready to eat

food from frozen stuff or canned goods. My week is highlighted by the

diversities of menu I planned each day. Don't get me wrong, it's not a

big deal recipe after all I'm a working mother as well. Time is of the

essence to everyone living in this planet of modern technology, fastpaced

lifestyle, and crazy frogs but again these are no excuses to

indulging in to no frills diet. Within the last century, the world has

given birth to multitude of exciting recipes. A mutiny between the chef

and food manufacturers has arisen in all parts of the globe. There was a

strong condemnation against junk food manufacturers. Indeed a

a crusade for simply healthy eating has had polarized families view on

the likes of McDonalds, chips, burgers and so forth. With the influx of

third world migration to the western countries, it has somewhat

revolutionized the growing image to create a nutritious cosmopolitan

diet A salubrious lifestyle doesn't mean expensive food. Remember,

nothing is impossible; haute cuisine meal right on your kitchen door is

my main purpose of embarking on this recipe book. Everyone wants to

eat healthy and delicious meals that are budget and time affordable.

My crusade to write this book is to raise every families awareness to

healthy eating, cultural enlightenment, racial solidarity and affinity, to

share with you about my passion in cooking and travelling and to

arouse your curiosity to the beauty of home cooking as viewed in

different world perspectives. And most and foremost is to spread love

among your fellowmen. Food is a polyglot in the language of love.

Brace yourself with my definitive collections of labyrinth world recipes

and this could be the turning point of your life.

some of my recipes

August 24, 2007

Posted by Baby Briones

Chicken Pork Adobo (Filipino Classic Braise Meat)

The Philippines being known as the Pearl of the Orient with its intermarriages of culture between its Spanish and Malay lineage has transcended a mirage of exotic blend of culture and tradition that is visibly manifested in our culinary heritage. Today the country�s ideology is a chaotic agglomeration that exercises a proportionate influence in the entire population. The sudden growth of Filipino Diaspora has contributed in the widespread introduction of our cuisines to the world particularly in the western countries.

How about this classic treat from my own motherland? This indigenous cuisine is dating back from the Spanish colonization era. Within the last decades, Philippines have been inundated by the diversities of this local dish. Each region in the country has its own version to compete with its multitude taste. It is eminently suitable for all occasions. I certainly take pride in introducing my own local cuisine to the world of gastronomic excellence. Regarded as haute cuisine by not only among the Filipinos but Worldwide as well. It is quintessential food to the Filipino�s way of life. Whether you are on a shoestring budget or sky is the limit, this dish is simply oozing with charisma. It does manifest our lineage as a Filipino with up beat taste. Why don�t you give it a try and see what I mean? This will give you an insight to the Filipinos past, present and future. An iconic dish!


1 kilo chicken pieces (skin on)

1 kilo pork cubes

soy sauce 1 cup

vinegar 1 cup

bay leaves

3 garlic gloves chopped

2 onions chopped



orange juice 1 cup


salt and pepper

1 tablespoon sugar

Preparation and Cooking Time Required: 40 to 50 min

Nutritional Value: Protein

Exact Measurement and Time: According to your own taste and number of people.

Country: Philippines

Marinate the meat in soy sauce, vinegar, lemon, bay leaves, garlic, peppercorn and salt. Let it stand for 15 minutes. (You can do an overnight marinating to give an excellent flavour to the meat and ready to cook the next day. This is an easy- going dish; you can also use one kind of meat, if you don't feel like combining them) Place the meat in a stewing pot and braise on its own marinade for 30 minutes depending on the size of the combined meat. The meat will gradually absorb the juice and starts to sizzle. Let it drain through once the meat is soft. Toast with butter, onion and drizzle of oil. Giving it a brownish appearance. Add salt, pepper and sugar. For the finishing touch, add soy sauce, orange juice to make gravy. Thicken the gravy sauce by using cornstarch. Some Filipinos prefer to cook potatoes together with the meat at the same time, which is absolutely fantastic. Eat with boiled rice and salad. Whatever combination you opt for, this is simply fabulous cuisine reflecting our very ownFilipino spirit!


Singapore Noodles

Called, as the Lion City, Singapore is a cultural potpourri of South East Asia. Its Culinary world prominence has given the country a high rank of pulsating taste of Asian delights. There�s no place like Singapore for the demanding gourmet like myself. The city is a thriving food galore 24 hours on the dot. This is where galaxies of food on earth have gathered to entertain even the most intricate taste. The country is blessed with a profusion of natural beauties combined along with exotic cultures and traditions.

Having been to Singapore once, has given me an insight to the most sophisticated dazzling arrays of Asian-Oriental culinary. The intermarriage of the Chinese and Malay culture in the 19th century has developed the indigenous cuisine called Nonya.

This is a city for the binge eaters like myself. The vibrant pavements in Orchard Street have all the colourful displays of Asian Oriental delights, from the street food down to the most elegant restaurant. This dish is one of my heavenly favourites. Lightness, varieties and subtlety are the hallmarks of Singapore noodles. It is a dish that carries the emblem of the country. One of the best ways to eat Singapore noodles in Singapore is in the open ubiquitous street food stalls.


250 g of rice vermicelli

� slice of tofu cut into small strips

� cup of shredded chicken meat or pork meat (used in stock)

� cup of shrimps

� shredded green cabbage

1 carrots cut into small strips

1cup mange tout

coriander herbs chopped (garnishing)

spring onion chopped (garnishing)

celery chopped

1 cooking onion chopped

2 cloves garlic chopped



soy sauce (1 cup)

fish sauce 1 teaspoon

black pepper 1 teaspoon

dash of curry powder 1 teaspoon

chilli powder 1 teaspoon

turmeric 1 teaspoon

corn oil or sunflower

lemon squeezed

chicken stock

Preparation and Cooking Time Required: 30 to 40 min

Nutritional Value: Excellent source from Carbohydrates, Protein, Calcium,

Vitamins and Fibres

Exact Measurement and Time: According to your own taste and number of people.

Country: Singapore

First make a stock by boiling the chicken meat or pork. Boil for 10 minutes with salt and black pepper. Set aside and drain the meat. Put the stock in a separate bowl. Shred the meat. Cut the rest of the ingredients accordingly. Heat oil in wok pan. Add the onions, garlic and give them a good saut� for 1 min. Add the meat, tofu and prawns.

Season them with chilli powder, turmeric, and curry powder. Continue to stir, until meat is brownish. Add all the chopped vegetables except the spring onions and coriander herbs. Add salt, fish sauce, soy sauce and a bit of sugar. Keep on stirring for another 5 minutes. Ensure that the wok is hot enough to give you an excellent stir- fry result. Meanwhile blanch the noodles in hot water for 3 minutes and drain so as not to make it too soggy. Add the stock in the wok and let it simmer through. Finally add the noodles in the wok and give them a good toss. To conclude this divine recipe, add a magic touch of garnished spring onions, coriander and lemon squeezed. Wow!  This is simply gorgeous.





everlasting love

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