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Food lovers in DH

"The best way to a Man's heart is through his stomach."
Let's learn the Science of food preparation, in addition to Nutrition and Dietetics  issues. I know everyone are food lovers. Let's share  different country cookery too.

Members: 85
Latest Activity: Jan 1

Discussion Forum

Plan for What to Do With Your Holiday Food Leftovers!

Leftovers are great, especially…Continue

Tags: foods, Left-over, Feasts, Holidays

Started by Dahl Domingo Jan 1.


If eating bugs makes your skin…Continue

Tags: Health, Food, Diet, Protein, Nutrition

Started by Dahl Domingo Nov 25, 2017.

Picky Eaters : Beware

The Avon Longitudinal Study…Continue

Tags: Health, Nutrients, Diet, Nutrition, Food

Started by Dahl Domingo Aug 5, 2017.

No Bake Mango Cheesecake


Started by Dahl Domingo May 12, 2017.

Comment Wall


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Comment by Dahl Domingo on August 23, 2017 at 2:24am

It goes well with "On the Rocks" !!
Indulge with Delis..

Comment by Dahl Domingo on August 23, 2017 at 2:24am


Comment by Dahl Domingo on July 16, 2017 at 7:39pm

Simple recipes on the Table 

Comment by Dahl Domingo on February 5, 2017 at 9:54am

Sooo Cute!! 

Comment by Dahl Domingo on January 19, 2017 at 4:09pm

Veggies with quail eggs.

Image may contain: food

Comment by Dahl Domingo on September 25, 2016 at 6:06pm

What happens to Brown bananas?

Comment by Dahl Domingo on September 25, 2016 at 6:06pm

We call this BOODLE FIGHT..

Comment by Dahl Domingo on August 27, 2016 at 8:12pm

Creamy Coconut Cracked Corn with Spicy Shrimp

1 cup chenchén (cracked corn)
3 cups of water + 4 tablespoons of water, divided
4 tablespoons of coconut oil, divided
3 tablespoons of bija (annatto) seeds
2 cups coconut milk
2 teaspoons of salt (or more, to taste), divided
4 cloves of garlic, crushed
1 cubanela pepper, minced finely (I used a red one)
1 habanero pepper, minced finely (see notes)
2 doz uncooked peeled jumbo shrimp
2 tablespoons of chopped parsley
4 lime wedges (optional)

Rehydrate the corn: Mix corn and 3 cups of water and let it rest overnight in the fridge.
Coloring the oil: In a skillet, heat half the oil over very low heat. Stir in the annatto. Cook for 4 minutes, stirring every 30 seconds. Remove the annatto seeds from the skillet and discard.
Cook the corn: Add corn (and the water it soaked in) to the oil. Add in coconut milk and half the salt. Increase heat to low and cook stirring until it breaks the boil. Simmer covered, and stir often to prevent it from sticking to the skillet. Once it's thick and cooked-through (about 10-15 minutes), taste and season with more salt to taste if needed, remove from the stove.
Sautée shrimps: Heat the remaining oil in a pan over very low heat. Add garlic, cubanela and habanero to the oil, cook stirring occasionally until the pepper is cooked through, taking care that it does not burn. Stir in the shrimp, parsley and remaining water, and cook until the shrimp has turned pink.
Serve: Serve the corn in individual bowls, serve the shrimp on the corn, and accompany with slices of chilled avocado and garnish with lime wedges.
Habaneros are fairly spicy, so how spicy you want this dish will depend entirely on you. I can tolerate very spicy food, so I may use a whole one, you should start with a quarter, and add more until you find your comfort level. Discard the seeds if you want it even less spicy.

Comment by Dahl Domingo on July 31, 2016 at 11:57am

They say it...Seems Delicious!!

Comment by Dahl Domingo on July 31, 2016 at 11:56am

Fresh  juice intake advise...


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