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Monday, December 10, 2012


9:23:00 AM 17 Comments
Kare-kare is one of mom's specialties. It is a Filipino stew  mostly commonly served on birthdays and other special occasions. Hubby says, it sounds like adapted from Indian dish Curry. Hmm, maybe but the sauce of kare-kare is made from peanut and not coconut milk. For me, this is an expensive dish. But I don't care, once every 2 or 3 months, won't hurt the pocket. 

You can use oxtail, beef, pork or tripe for this recipe. Though oxtail and beef are a lot tastier than other  meat. This recipe is a mixture of oxtail and tripe.


1 piece Oxtail -cut into 2 inches thick
1/2 kg Tripe -sliced on your desired size
1 liter of water
3 cloves Garlic - minced
1 medium size Onion - chopped
1 big size Aubergine (3- 4 Eggplants) -sliced
400 grams Green Beans  (Sitaw) -cut into about 2 inches long
2-3 Pak Choi (Pechay) - stems separated
1 banana bud or blossom (puso ng saging) Sometimes due to unavailability, I do not put this.
1 tbsp Annatto Powder ( atsuete) -dissolved in warm water
1 jar of Peanut Butter (preferably smooth)
3 tbps toasted ground rice 
Salt and pepper to taste 
2 tbsp Cooking Oil (Vegetable/Sunflower)
Shrimp Paste (Dip)

Method of cooking:

  1. In a large pot, boil the water and add the oxtail. Put some salt. Cook the meat until tender (approximately 2 -3 hours). Half way through the cooking add the tripe. You may need to add more water as it evaporates in the process.
  2. Stir-in the peanut butter and the dissolved annatto powder. Set the heat on medium and simmer again for another 5-10 minutes. 
  3. Add the toasted ground rice and simmer again for 5 minutes more. 
  4. In a large pan/wok, saute garlic, onion and green beans for 3 minutes. Add the aubergine and cook for another 5 minutes. Finally, add the pak choi and toss for 2 minutes. 
  5. Transfer the sauteed vegetables in the large pot where you boiled the oxtail. Simmer for 3 minutes. 
  6. Finally, add some salt and pepper to taste.
  7. Serve hot with boiled rice and shrimp paste. 

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Wednesday, December 5, 2012

Banana Fritters

2:33:00 AM 9 Comments
I've been into many Chinese and Thai restaurants, they all have Banana Fritters on their dessert menu. I've been dying to know the recipe for this. I needed a perfect batter to give justice to simple treat. Finally, I  found a reliable one or if you happen to know one, please share it with me. 

I'll head over to local Asian store tomorrow and buy what I needed for this simple yet delicious dessert. For now, let's all drool while looking at the following photos of banana fritters. 

Banana Fritter from my favorite Chinese restaurant

Banana Fritter from my favorite Thai restaurant
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Friday, November 30, 2012

Prawn Festival at Howth

5:13:00 AM 18 Comments

Howth is one of the best tourist destinations in Dublin. It is surrounded with seafood restaurants that you really don't want to miss. Every year, they are organizing a Dublin Bay Prawn Festival. 

There are plenty of food stalls and fun activities. But before you get the chance to buy something to eat you need to exchange your euros to a money voucher. It is called Prawn Punts which is equivalent to 5 euros.  A food of your choice is 5 Prawn Punts per order.

Prawn curry, calamari and seafood pastry were very good. There were long ques on food stalls but that never stopped us to want those foods. 

Prawn Curry

Calamari Containers
Seafood Pastry
After filling up our tummies with delicious food, we watched the cookery demonstration of Chef Hazel of The Kitchen in the Castle Cookery School. She taught her audiences how to properly devein a prawn. Tricky but I got it. She said the technique is necessary to bring out the real taste of prawn and bitter after taste will be avoided. 

Chef Hazel
Chef Hazel in action

Tuesday, November 27, 2012

Measure Equivalents

7:02:00 AM 0 Comments

In cooking, measurement is one vital information a person should not neglect. I found the following table very useful in converting one units to another. I had this printed and post it on my fridge door. Though I'm familiar with all these, still I want to make sure that I'm converting accurately because I really don't want to mess up with my cooking. Perfectionist? Not really. I just hate adding too much or too little of something. 

Wednesday, November 21, 2012

Yaki Soba and Schichimi Squid at Wagamama

8:50:00 AM 17 Comments
Yaki Soba
Yaki Soba is one of my favorite noodle dishes at Wagamama. It is a tepan-fried soba noodles with chicken, shrimps, egg, beansprouts, peppers, white and spring onions. It is garnished with fried shallots, pickled ginger and mixed sesame seeds. 

Monday, November 19, 2012

Cooking Tips for Great Pasta

7:51:00 AM 0 Comments
I love to cook but I haven’t got the right timing in cooking pasta the first time. Though it always turned out great, still I don’t get it in one click. Sometimes following the package instruction will not save the day. It says 8 minutes, but still it feels and tastes uncooked. If you let it boil for few more minutes, then the pasta will be overcooked. As years go by and hundred times of cooking pasta, I finally got the technique. 

Here’s a video of the quick pasta cooking demonstration of Jamie Oliver.

  1. Boil water in a large kettle or pot (kaldero).
  2. Add salt in boiling water. Adding oil is optional.
  3. Hold the pasta in one hand, twist it and drop in a kettle.
  4. Mix and cook according to package instruction.
  5. Set aside a cup of the starchy water. 

Tuesday, November 13, 2012

Mr. Crabby

9:50:00 AM 0 Comments
I bought crabs at town. Three pieces of those for 5 euros. They were still alive when I bought so I needed my husband to clean them for me.

After cleaning, they were put in a large pot with cover. I poured 1 litre of water and 1 litre of Sprite. Covered the pot and cooked them in medium heat for 30 to 40 minutes.

For dipping sauce, vinegar and crushed garlic will be just fine. Of course do not forget your boiled rice.

Happy eating with your hands.

Friday, November 9, 2012

Buffalo Wings

7:53:00 AM 2 Comments

Preparation Time 15 minutes
Marinate 30 minutes
Grill in oven for 30 to 45 minutes
Serve 3-4 persons

1 kg chicken wings
3 tbsp butter
2 tbsp of hot sauce (I prefer Tabasco pepper sauce)
1 tbsp paprika
½ tsp salt
½ tsp cayenne pepper
¼ tsp black pepper

Cooking Procedure:

  1. Cut the wings at the joint and remove discard tip part.
  2. Mix all the ingredients in a large bowl. 
  3. Marinate the chicken wings for 30 minutes. 
  4. Pre-heat the oven for 10 minutes at 200° C. 
  5. Lay down chicken wings in baking tray. Grill the chicken wings in oven for 30 to 45 minutes.  
  6. Turn them half way of the cooking time. 
  7. Serve hot with garlic sauce or blue cheese sauce.

Saturday, October 20, 2012

Coco Turkey

8:45:00 AM 1 Comments
Preparation: 5 minutes
Cooking Time: 30-40 minutes

This dish is pretty easy to prepare and cook. You do not need bunch of ingredients to make it delicious.

Here are the ingredients:

2 tablespoons of sunflower cooking oil
3 cloves of garlic (crushed)
1 medium size onion (sliced)
500 grams of turkey breast (diced)
2 tablespoons if shrimp paste (bagoong alamang)
6 pieces of thai chili (siling berde) (sliced)
400 ml of coconut milk

Let's start by heating the wok/pan with cooking oil. Sauté The garlic and onion.

Add the diced turkey breast and cook it until brown and tender.

Afterwards, stir in the shrimp paste and chili.

After a minute of stirring, pour in the coconut milk. Let it boil without the lid until the liquid is reduced to desired amount (reduction method). This process will intensify the taste of the coconut mik as it blends with the natural juice of the turkey breast.

Stir the mixture occasionally to avoid sticking at the bottom of the pan.

Served hot with boiled rice.

Tell me what you think of this recipe. Hope you like it.

Friday, October 19, 2012

Baked Salmon

9:31:00 AM 6 Comments
Prep Time: 3 minutes
Baking Time: 20 minutes


2 slices of salmon
Pinch of salt
1/4 of lemon
Olive oil
Fresh parsley (for topping/minced)

Baking procedure:

Pre-heat the oven at 200 degrees Celsius for 5 minutes.

Grab your baking tray and line with cooking foil. Drizzle the tray with olive oil.

Put the salmon on it. Squeeze the lemon on the salmon and season with salt.

Put the tray directly on the middle shelf of the oven and bake for 20 minutes.

While waiting for the salmon to be cooked. Prepare your favourite salad.

Topped your salmon with mayonnaise and fresh parsley.

Wednesday, October 17, 2012

Baked Penne Bolognese

4:11:00 AM 0 Comments
If you are aiming to make a simply pasta dish for the family, this will recipe will be perfect. I love this so much with shredded cheese on top.

Servings:    4-6 
Prep:         15 minutes
Cooking:   20 minutes
Baking:      20-25 minutes


250 g
lean minced beef
450 g
penne pasta
1 pc
onion (chopped)
3 cloves
garlic (finely chopped)
1 cup
1 ½ cup
tomato paste
1 cup
4 tsp
beef stock pot
1 tbsp
dried Italian herb
2 cups
mozzarella cheese (grated)
2 tsp
vegetable oil or olive oil

Cooking instructions:
  1. Cook pasta according to package instructions.
  2. Preheat the oven to 180°C.
  3. For Bolognese sauce, sauté garlic, onion and minced beef in saucepan over medium high heat for 5 to 6 minutes or until beef are tender.  Remove excess liquid.
  4. Add in tomato paste, water, milk, stock pot and Italian herb. Cook for 10-15minutes Stir occasionally.
  5. Make layers of pasta, sauce and cheese in baking dish.
  6. Bake for 20-25 minutes.

Tuesday, October 16, 2012

Beef Pochero

1:12:00 AM 0 Comments
I've seen so many versions of Beef Pochero. Some have tomatoes in it but I decided to make mine without it. Instead, I add cream to enrich the taste of all the vegetables.

You'll be needing the following ingredients:

8 tbsp sunflower oil
3 gloves of garlic
1 medium size onion
600 grams diced beef
1 tsp salt
3 cups water
2 cups cabbage sliced
2 cups fine beans; cut in half (baguio beans as Filipinos call it)
2 plantains sliced (saging na saba)
2 cups sweet potatoes (kamote)
1 small can of Nestle Cream
Pinch of pepper

Cooking procedures.

1. I started by frying the plantain and sweet potatoes in 6 tbps of sunflower oil. Set them aside.

2. In a wok/big sauce pan, pour in remaining oil. Sauté garlic and onion. Then put the diced beef. Stir-fried until brown.

3. Pour in 2 cups of water and sprinkle 1 tsp of salt. Let it simmer until beef is cooked and tender ( about 20 minutes depends on your tenderness you prefer).

Add the cabbage and fine beans with the remaining water. Let it boil until green vegetables are half-cooked.

Put the fried sweet potatoes and plantain and simmer for 3 minutes.

Finally, stir in the cream. Let it simmer again for 3 minutes. Season with pepper.

Best served with boiled rice.

Saturday, October 13, 2012

Sweet and Sour Meatballs

4:57:00 AM 8 Comments
Just finished lunch with hubby. We had this sweet and sour meatballs. I needed to text my dear mother to ask her way of cooking this. I just made a little twist to her recipe. Exact measurement of ingredients are pretty important with this dish. I tell you, you don't want to over season this one. Too much sweet will end up dessert on your plate and too much sour will make hubby mad. Lucky me I got ready made meatballs at local shops so I just cooked the sauce. Oh, by the way, I don't have stock of canned pineapple. I was about to ask husband to run to the shop but when I looked at the fridge, I still have fresh pineapples left (healthier, I guess). Whew!

Here's my sauce recipe:
2 tbsp of olive oil or sunflower oil
3 cloves of garlic
1 medium sized onion (cut in 4 parts)
1 medium carrot sliced
1 bell pepper (I used yellow one)
1 cup pineapple chunks
7 tbsp brown sugar
3/4 cup water
5 tbsp vinegar
4 tbsp banana ketchup
1 tbsp of cornstarch dissolve in 2 tbsp of water.

Cooking method:
1. Fry the meatballs and set it aside when done.
2. In a thick bottom sauce pan, saute garlic, onion, carrots, bell pepper and pinepples.
3. Dissolve sugar in water and pour it into your sauteed ingredients. Simmer for 5 minutes.
4. Put the banana ketchup and vinegar. Let it boil. (about 5 minutes again)
5. Finally, add the cornstarch solution and simmer the sauce gently until it thickened.
6. Pour over your cooked meatballs.
7. Served hot with rice.

Hope you like.

Tuesday, October 9, 2012


9:47:00 AM 12 Comments

This dish doesn't fail me. Every time I cook this, I will certainly get a sweet kiss from my husband. My mother thought me this recipe as usual. I'm a bit hesitant to try this for two reasons: first of all, prawns are expensive (hehehe). Imagine, 10 euros for a kilo (600 Php). Second of all, I am so lazy peeling the prawns. My mother always do the peeling for me (Oh I miss that!) Good thing my husband is very kind to do that for me. 

Prep Time 10 minutes
Cooking Time 15 to 20 minutes
Serve 3 persons

½ kg King Prawn
1 medium size onion (sliced)
3 gloves garlic (minced)
2 green peppers (sliced)
4 tbsp soy sauce
1 tsp sugar
1 tsp ground pepper
2 tbsp cooking oil

Cooking instructions:
  1. Clean the prawn, leave the shells. Make sure that prawns are completely defrosted before cooking.
  2. Heat the oil in the pan/wok. Sauté garlic, onion and prawn.  Cook for 5 to 10 minutes on high heat or until prawns are cooked.
  3. Add soy sauce and simmer for 3 minutes.
  4. Add the green peppers, sugar and ground pepper. Simmer again for another 3 minutes.
  5. Serve hot with boiled rice.

Sunday, September 30, 2012

Butter Cookies

2:20:00 AM 0 Comments

I often go to a particular shop which sells a very delicious butter cookies. And this day, I thought of making my version. I'm glad it turned out nice. Just need to practice more to achieve the texture I'm looking for. 

Makes: 30 pieces (depends on what shape)
Prep:    15 minutes + cooling
Baking: 15 minutes


175 g
140 g
caster sugar
280 g
self-raising flour
1 pc
raw egg
5 drops
vanilla essence
20 g
flaked almonds (optional)

Cooking Instructions:

  1. Preheat the oven to 180°C.
  2. Whisk butter and sugar in a bowl until light and fluffy.
  3. Whisk in the egg then fold in the self-raising flour and vanilla essence.
  4. Put the dough onto a lightly floured surface and knead gently until smooth.
  5. Flatten the dough to a thickness of a finger and cut it depending on shapes you want.
  6. Place the shaped dough on baking trays, allowing room for spreading. If liked, stud with flaked almonds.
  7. Bake the cookies in the preheated oven for about 15 minutes, until light browned.
  8.  Remove from oven and cool on a wire rack.
  9. Store the cookies in an airtight container.

Saturday, September 29, 2012

Chicken with Garlic and Lemon

6:57:00 AM 0 Comments

Serves 4 - 6 Persons

500 g skinless chicken breast (sliced)
4 tbsp olive oil
1 medium size onion (chopped)
5 garlic gloves (chopped finely)
1 lemon (rind grated)
1 lemon (pared rind)
Juice of the 2 lemons
3 tbsp of fresh parsley (chopped, set aside few leaves for garnish)
salt and pepper

Cooking Instructions:
  1. Heat a pan and pour in the olive oil. Add the onion  until transparent. Then add the garlic and sauté for 30 seconds. 
  2. Add the chicken breast and cook for 5 to 10 minutes or until the chicken is tender. 
  3. Stir in the grated lemon rind and the lemon juice. Let it simmer for 1 to 2 minutes
  4. Remove from heat and add the parsley. Finally add salt and pepper depends on your taste.
  5. Transfer into a serving dish and garnish with the pared lemon rind and parsley.
  6. Served with crusty garlic bread.
Bon Appetit!!!

Friday, September 28, 2012

Beef Steak (Filipino Style)

8:35:00 AM 2 Comments

This beef steak is different from what you can order at TGIF. But they are both delicious. Occasionally (my birthday, his birthday or we just feel it), we go to TGIF and fill our tummies with big servings of steak. I like mine well done and my husband like the medium rare. But it is so overwhelming that it took me hours to recover from being jam-packed.  It’s pretty hard to digest without “Gaviscon”.  And that makes Filipino steak different. Filipino version of beef steak is sliced thinner. I also use tenderizer to loosen the fibers of the meat making it easier to cook, to chew and to digest. 

Preparation time: 30-45 minutes (includes marinating)
Cooking time: 20 minutes

½ kg beef (sliced)
1 tbsp calamansi or lemon juice
3 gloves of garlic
3 tbsp soy sauce
½ tsp ground black pepper
2 medium size onions (sliced in rings)
3 tbsp cooking oil

Cooking instruction:
  1. Marinate the sliced beef in calamansi or lemon juice, garlic, soy sauce, and pepper for 30 minutes.
  2. After the first procedure, heat the frying pan and add the cooking oil.
  3. Fry the marinated beef in slow heat for 10 to 15 minutes or until meat is tender.
  4. Increase the heat for two minutes to brown the steaks.
  5. Add in the sliced onions and the sauce.
  6. Continue to cook for two minutes.
  7. Serve with plain rice.
Tip: Use a tenderizer after slicing beef.

Friday, September 21, 2012

Chicken Teriyaki

2:07:00 PM 3 Comments

Chicken Teriyaki

This is my favorite way of cooking chicken teriyaki. I love it served with boiled rice. I believe proper timing is essential in attaining the cool taste of this recipe. You can try this, it's pretty easy.

½ kilo chicken (cut into sizes you prefer)
3 tbsp soy sauce
2 tbsp vinegar
1/2 tbsp ground pepper
1 tbsp salt
1 tbsp sugar
3 tbsp teriyaki sauce
1 tbsp Sesame seeds
1 tbsp cooking oil

Cooking Instruction:
1.       Marinate chicken into a mixture of soy sauce, vinegar, pepper, salt and sugar for 30 minutes.
2.       Simmer the chicken 15-20 minutes or until chicken is tender.
3.       Heat a pan and put oil.
4.       Quick fry the chicken in high heat.
5.       Then put the teriyaki sauce. Cook for 5 minutes.
6.       Finally add the sesame seeds. Simmer for another minute.
7.       Serve hot with boiled rice.

Tuesday, September 18, 2012

Chicken Chop Seuy

7:47:00 AM 0 Comments
chicken chop seuy by lencilicious
chicken chop seuy, a photo by lencilicious on Flickr.

400 g Chicken Breast Fillet (chopped)
100 g Young Corn (Chopped)
100 g Green Peas (cut into half) 
100 g Carrots (chopped)
1 medium size Onion (Sliced)
2 cloves Garlic (crushed)
4 Tbsp Oyster Sauce
1 Tbsp Fish Sauce
400 ml water
2 tbsp Corn flour (dissolved in 50 ml of water)
1 tbsp Olive Oil

Cooking Procedure:
  1. Heat the pan and pour in the olive oil.
  2. Sauté garlic and onion for 2 mins.
  3. Add the chicken fillet and cook until meat is tender.
  4. Add the fish sauce and stir for 30 secs.
  5. Add all the vegetables and water. Cook for 10 - 15 mins or until vegetables are cooked in your desired crispness. 
  6. Finally, pour in the cornflour solution and give a final stir.
  7. Remove from heat and serve with rice or egg noodles. 

Friday, August 10, 2012


6:53:00 AM 3 Comments

If you’re looking for delicious kakanin, go to Bulacan. You will never regret heading over there to grab those mouth-watering dainties.  When Nanay came home from market, she always have delicious goodies like  suman, halaya, morwekos, maja blanca, puto, kutsinta, sapin-sapin, cassava, bibingka, and biko among many others.  "Sarap sa almusal pati na sa meryenda.”

Biko is a Filipino recipe made from glutinous rice (Filipino term: malagkit), coconut milk and sugar.  It is best topped with what we called "latik" which can either be solid coconut curds (Northern part of the Philippines) or thick syrup of caramelized coconut milk (Visayan Region). Making latik may vary from one Filipino to another. I'm so glad my Nanay taught me how to make latik.

Prep Time: 5 minutes
Cooking Time: 1 hour
Servings: 10     

Ingredients for Biko:

2 cups Glutinous Rice
4 cups Water
400 mL Coconut Milk
2 cups Brown Sugar

How to cook?

  1. In a casserole with thick base, pour the washed glutinous rice and 4 cups of water. Allow it to boil. Turn down the heat after 15 minutes. Stir every 5 minutes to avoid sticking at the base of the casserole.  Keep cooking until the water is absorbed by the glutinous rice. (In some case, glutinous rice is cooked in a rice cooker to attain evenly cooked rice and transferred in a big casserole with the coconut milk and sugar mixture.)
  2. Dissolve the brown sugar in coconut milk. Then add it to the cooked rice and mix until you achieved the desired thickness.

Traditionally, Biko is flattened evenly on banana leaves brushed with oil from latik. It is then cut into squares and top with latik. 

Related topic:
How to make the topping (latik)?

Wednesday, July 11, 2012

Pasta Farfelle with Pork

7:54:00 AM 5 Comments

It took me 1 hour to prepare and cook this pasta dish. I choose farfelle made from organic wheat for the pasta and a selection of my husband favourite  Italian red wine called Ogio Primitivo. 
Prep Time: 15 minutes
Cooking Time: 45 minutes
Servings: 3

  • 250 grams of pasta farfelle
  • 350 grams lean pork fillet (thinly sliced and pounded)
  • 200 grams of mushrooms (sliced)
  • 3 tablespoons olive oil
  • 2 teaspoons lemon juice
  • pinch of saffron threads
  • 6 tablespoons double cream
  • 10 quail eggs (hard-boiled)
For the sauce, have the following ingredients ready:
  • 200ml red wine
  • 1 tablespoon olive oil
  • 1 small onion (chopped)
  • 1 tablespoon of tomato purée or tomato sauce
  • 1 teaspoon oregano (finely chopped)

Procedure of cooking the sauce:
  1. Using a heavy -based saucepan, heat the oil and sauté  the onion until transparent.
  2. Add your choice of red wine, tomato sauce and oregano.
  3. Cook in low heat to reduce and set aside while you cook the pork.
Procedure in cooking the pork:
  1. Heat the oil in a frying pan and cook the pork for 5 minutes.
  2. Stir in the mushrooms and cook for another 2 minutes.
  3. Pour in the red wine sauce that you set aside.
  4. Cook in low heat for 20 minutes and stir occasionally.
  5. Add the double cream and cook for few minutes.
Procedure in cooking the pasta:
  1. While cooking the pork, boil water with salt in a large heavy-based saucepan.
  2. Put the lemon juice, saffron thread and farfelle pasta. Cook for 11-15 minutes or until tender (do not overcook the pasta so it won't be difficult to digest).
Serve in a warmed plate, top with the pork and sauce and garnish with the boiled quail eggs.

Bon Appetit!

Sharing with Food Trip Friday.

Tuesday, July 10, 2012

Creamed Mushrooms

8:26:00 AM 10 Comments
July 10, 2012

This is a simple recipe and can be made in 5-10 minutes depending on the size of the mushrooms. The following ingredients are good for 2 servings. 

250 grams button mushrooms (small or medium which ever you prefer)
75 ml double cream
1 small onion (finely chopped)
15 grams of butter
2 teaspoons olive oil
1 small lemon (squeeze the juice)
2 teaspoons fresh parsley (chopped)
salt and pepper ( depends on your taste)
few sprigs of parsley to garnish

Here's how to cook.
  1. Before anything else make sure to sprinkle some lemon juice over the mushrooms and set aside. 
  2. In a frying pan, heat the butter and olive oil. Sauté the onion for 1 minute and add the mushrooms. Stir occasionally so they won't stick on the pan.
  3. Season with salt and pepper depending on your taste. Pour in  the double cream and the rest of the lemon juice. Stir in the chopped parsley.
  4. Cook until hot but do not let it boil. 
  5. Transfer into a bowl and garnish with parsley sprigs
Bon Appetit!

Sharing with Food Trip Friday.

Handy Vinegar

4:12:00 AM 17 Comments
Do you know that vinegar is a popular and handy household cleanser? White distilled vinegar is available in the market in a very affordable price and yet effective in killing bacteria, molds and germs. There are also other types of vinegar like, rice, malt, cider, wine, balsamic vinegar and a lot more. Vinegar can be made from any material having sugar in it including fruits. From this point, we are certain that vinegar is indeed a natural product. This is truly a smart way in cleaning anything. Yes, vinegar is not only for food preparation. Allow me to share with you some of its’ uses and tips. These were drawn from a variety of sources, including my personal suggestions. Take note the vinegar I am refering here is white distilled vinegar.

1. In cleaning counter tops, spray a solution of water and vinegar. Dry the counter tops with towel.

2. In loosening splattered food inside the microwave, mix equal amount of vinegar and water in microwave-safe bowl. Bring it to boil inside the microwave and wipe-clean. Unwanted odors will also disappear.

3. In getting rid of lime deposits in kettle, use ½ cup of white vinegar in water and allow it to stand overnight. Boiling it will me necessary if limes are really stubborn. Let cool and rinse well with tap water.

4. Dirty can opener is not a problem with undiluted vinegar and an old toothbrush. Don’t forget to rinse it.

5. Baked-on food and grease that seems to saturate your stove can be remove by applying a thick paste made from baking soda and vinegar. Let it sit for at least 30 minutes. Wipe it out with sponge dampened with water. Rinse it with vinegar-water solution and buff it with dry paper towel for shiny finish.

6. To clean the grill, spray a solution of equal parts water and vinegar on the cooking surface.

7. We can even deodorize the kitchen drain by pouring white distilled vinegar. Let it sit there for 30 minutes and flush with cold water.

8. Wood cutting boards mostly transmit germs if not clean properly. Use a concentrated white distilled vinegar to disinfect them.

9. A mixture of 1 teaspoon of salt, 1 cup of white distilled vinegar and flour (just enough to make the mixture a paste), will polish tarnished brass, copper and pewter. Let it stand for 10-15 minutes. Afterwards, rinse it with clean warm water.

10. Use a sponge soaked in vinegar in wiping off greases on your exhaust fan grids.

11. A solution of equal amount of olive oil and vinegar is handy in removing marks left on wood furniture.

12. Spraying undiluted white distilled vinegar in toilet bowl can remove stubborn stains and deodorizing it as well.

13. The clogs from the showerhead can be removed by soaking it in pure white distilled vinegar overnight.

14. Soap residue visible on your shower doors can be rubbed down with a sponge soaked in vinegar.

Vinegar sure has many uses. Please feel free your tips in the comments below.