Recipes to Share: Double Sausage Spaghetti

Here's a new recipe for Pasta Lovers. But be warned! This is full of meat =]

Ingredients:

1.5 kg Spaghetti noodles, cooked until al dente and strained

1.5 kg pre made cheesey spaghetti sauce

150g bacon strips, sliced into small squares

500g ground pork

500g German franks, sliced

1 can 450g sliced mushroom, water drained

1 kg Hungarian sausage, sliced

1 small box 250g cheddar cheese, grated

1 cup water

5 cloves garlic, chopped

1 medium red onion, chopped

basil

rosemary

salt

pepper

Procedure:

1. In a non-stick pan (no need to add oil since the bacon's natural fat will become the oil) sauté bacon squares until it is slightly brown. Add in sliced German franks and Hungarian sausages. Continue sautéing until brown. Set aside.

2. In a wok, sauté garlic and onion then add in ground pork. Add salt and pepper while continue mixing until the meat turns white. Add sliced mushroom then mix again.

3. Add spaghetti sauce, water, basil and rosemary. Continue mixing until well incorporated. You can add additional salt and pepper to taste and you can even add a tablespoon sugar if you want a hint of sweetness. Add in bacon and sausages then let it simmer for 5 - 10 minutes.

4. Add grated cheese before turning off the fire then mix.

Recipes to Share: Fried Cottage Fries

     Cottage Fries "The Forgotten Fries" - also known as Mojo Potatoes in a popular pizza parlor, is a delicious treat for potato-lovers like me. It's so easy to make and you only need a few basic ingredients to make this awesome snack.

Ingredients:

2 kg potatoes, peeled and sliced into about 3cm thick

1 kg ready-mixed breading

5 pcs medium sized eggs, beaten

additional flour

salt

ground pepper

cooking oil

Procedure:

1. Combine ready-mix breading with flour, salt and ground pepper. Divide the breading-flour mix into two portions. I prefer to make separate batches of the breading-flour mix because as you go along the way, it starts to stick on your hands more since you coat the potato slices with a second layer of breading which came from the beaten egg mixture.

2. Heat cooking oil on a wok or a wide frying pan over medium heat.

3. Coat potato slices with breading-flour mix, remove excess coating.

4. Dip the coated potato slices into the bowl of beaten eggs. Use a fork to flip the potatoes to coat them evenly, remove excess egg drippings.

5. Coat another layer of breading-flour mix using the second portion of breading-flour mix.

6. Deep fry until golden brown. Best served with spiced mayo-ketchup dip =]

Recipes to Share: Crustless Meat Pie

     I always love pies! There's this "thing" in these pies that I always find it fascinating ever since I was a child. Pies are either made with crusts or without, and what I'm about to share here is a crustless pie that was cooked in a pan over low heat. Just to let you know, you need a non-stick pan or those teflon pans for this pie so that when you turn the pie upside down, it will not stick on the bottom part of the pan, causing everything to crumble and ruin its form.

Ingredients:

1/2 kg ground meat

1/4 kg cake flour

2 tbsp corn starch

3 pcs large potatoes, peeled and diced

1 pc small carrot, peeled and chopped finely

1 pc medium sized bell pepper, deseeded and chopped

1 pc small onion, peeled and chopped

3 pcs medium sized eggs, whisked

5 cloves of garlic, chopped

1 tsp dried basil

cooking oil

salt and pepper to taste

water

Procedure:

1. In a small frying pan, add a tablespoon of cooking oil and sauté garlic and onion. Set aside.

2. In a bowl, mix ground meat, potatoes, carrots, bell pepper and the sautéd garlic-onion mix. Mix until everything is combined and even, then add salt, pepper and dried basil.

3. Add in flour, cornstarch and some water  until it becomes a semi-sticky mixture, not too sticky and not too watery. Just add the water slowly at first and adjust.

4. Before completely mixing the pie mixture, heat non-stick pan over low heat and add a little amount of cooking oil. When the pan is already heated, add the pie mixture in. Cover the pan with a lid and I suggest that the lid should be one of those made from glass so you can see if the pie is good for turning over. Some non-stick pans come with the lid. Cook for about 10 minutes.

5. When you see the top layer of the pie is turning golden brown and when you see the edges are also getting darker, you can flip the pie at this rate. We do not want the bottom to burn, do we? hehehe

6. You need two non-stick turners to flip the pie and let it cook for another 10 minutes.

7. When you're done, use a large dinner plate to cover the pan and flip the pie over. Make sure you are using oven mittens while doing this. It is hot!~

Recipes to Share: Rolled Breads

     Christmas Dinner is all about catching up with happenings, gift giving and of course - food! Main Entrés are the highlights of this special event but hors d'oeuvres are a must since they are so easy to eat and carry around especially when you need to move one table to the other, talking to family members and guests =]

Ingredients:

2 loaves of bread, sliced or pre-sliced

25 pcs cocktail sausages, sliced in half

ham, sliced into sticks

5 pcs eggs, beaten

300 g all purpose flour

800 g bread crumbs

salt

pepper

toothpicks

cooking oil

Procedure:

1. Using a rolling pin, flatten each slice of bread. Slice each flattened slice in half, thus will produce 50 pieces in total.

2. On each flattened piece, place one halved sausage and ham stick. Roll tightly and fastened with a toothpick. Repeat procedure until finished. Set aside.

3. Prepare flour and breadcrumbs on separate plates.

4. Roll each bread on the flour, dip into the beaten eggs (drip off excess) then roll on the bread crumbs.

5. Deep fry each batch of rolled bread on medium heat until golden brown.

Recipes to Share: Spicy Fried Pork Strips

     Yes I love fried pork strips! They are so easy to prepare and you can decide if you want to add some sauce to it or just plainly fried it and serve it with rice :)

Ingredients:

1 kg pork, washed with clean water and cut into strips

1 pcs medium sized egg

1 cup all purpose flour

1/4 cup corn starch

3 tbsp chili sauce

1 pc red chili, minced

salt

pepper

Procedure:

1. In a clean bowl add pork strips and season them with salt and pepper. Make sure to season the pork evenly. You don't want some pork strips to be tasteless or too salty.

2. Add flour, cornstarch and egg then start kneading slowly. Mixing the flour, cornstarch and egg well will produce a thick batter-like consistency which is good because this will become the crusty-crispy part of the pork strips when fried.

3. Add chili sauce and minced red chili. By this point, use a spoon to mix along with the meat so that your hands will not get burned.

4. When it's mixed evenly, heat cooking oil over medium fire. If the oil is hot enough for frying, fry a batch of pork strips until golden brown.

Any dip is good with it. I tried the simple mayo-ketchup dip and it's great! :)

Enjoy~

Recipes to Share: Bicol Express - A Diffferent Twist

     And so, I'm back for another simple yet yummy recipe that you can make without consuming too much of your time :) I posted two different types of Bicol Express before and now I have another one ( I just love Bicol Express so much that I try and experiment different styles on how to cook them)

Ingredients:

3 cloves of garlic, peeled and chopped

1 medium sized white onion, peeled and sliced

1 kg pork, sliced into strips

2 pcs green bell peppers, deseeded and sliced into strips

1 pc red chili, minced

1 cup milk

1 cup water

500 ml thick coconut milk

2 tbsp sugar

salt

pepper

Procedure:

1. In a wok, sauté garlic and onion over medium heat with some cooking oil.

2. When the garlic starts to turn slightly brown add the pork strips and continue sautéing until the meat turns white. Add the bell peppers and red chili.

3. Add water and milk, mix until combined then let it simmer for about two minutes before adding the coconut milk. By this time, add sugar, salt and pepper based on your liking. You may also add some spices if you like. Personally since I love basil and I always add basil in almost every dish that I make, so I added some here!

4. Gradually mix until the white sauce starts to thicken. Simmer for about 10 minutes and you're done :)

Now that's easy!~

Cook.Love.Eat

Recipes to Share: Tuna Three Cheese Pasta

     I always want to experiment with cooking. It's fun and you get to think~ Not only that, you get to create recipes of your own that you can share! : ) Here's something I did last week - Tuna Three Cheese Pasta

Ingredients:

500 g Fusilli pasta, cooked until al dente and strained

2 cans processed tuna in vegetable oil

1 kg ready made Three Cheese tomato sauce (mozzarella, Parmesan & cheddar)

1 small box, 250g cheddar cheese, grated

2 pcs bell peppers, sliced into strips

4 pcs tomatoes, seeded and sliced into cubes

1 pc small onion, sliced

6 cloves garlic, minced

1 can 125g evaporated milk

3 tbsp olive oil

salt

ground pepper

sugar

Procedure:

1. In a wok, heat olive oil and sauté garlic, onions, bell peppers and tomatoes until slightly cooked. Add ground pepper.

2. Add the processed tuna and continue to sauté until the tuna meats starts to turn brown.

3. Add the tomato sauce and start mixing slowly. Add grated cheddar cheese and let it simmer.

4. Lastly, add milk and continue to mix until well incorporated. Adjust salt and sugar if desired. Let it simmer again for five minutes before adding it on the cooked pasta.

~Enjoy!

Live.Love.Eat

Recipes to Share: Cheese Sticks

     This season is all about gatherings. Catching up with the whole family and friends; exchanging gifts; and lot of bonding and fun! But what's a gathering without food? That would be too boring won't it? So here's a simple recipe of a snack everyone loves : )

Ingredients:

medium sized spring roll sheets

1 pc small block of cheese, sliced into sticks

Procedure:

1. On a plate, place the spring roll sheet and place two sticks of cheese above at the bottom part of the sheet. Align the cheese and fold the bottom part, covering the cheese.

2. Fold both sides, like how the sides of a letter envelope looks like.

3. From the bottom where the cheese is placed, roll upwards until you reach the top. Seal it with water or you can use a flour mixture that I use for the roll to be secured.

**Flour paste - on a small bowl add two teaspoons of flour and 6 tablespoons of water. Mix until it has a consistency of a glue (not too sticky and not too watery). A good flour paste is needed when you make spring rolls. Not properly securing the rolls will cause it to open while frying and that could be very messy.

Recipes to Share: Canton Stir-fried Noodles

Hello guys!~ Merry Christmas! :)

     Christmas Eve is such a busy day for everyone, especially for cooks like me! There are lots to prepare and there are lots of things to check before I start cooking. Christmas Eve is also an important day for me because not only it's the day before our Christ's birthday, but also it's my partner's birthday. Since I miss my family, I decided to make one of our house specialties - Canton Stir-fried Noodles.

Ingredients:

1 kg Canton noodles

1/2 kg chicken meat, filleted and sliced into strips

5 pcs medium carrots, peeled and julienned

1 pc medium cabbage, chiffonade

assortment of squid balls, orlian and prawn balls; sliced into desired sizes

4 tbsp oyster sauce

6 cloves garlic, chopped

1 pc medium sized onion, sliced thinly

6 cups water (at this point what I refer to "cup" is a small bowl and not the measuring cup that measures about 250ml)

sugar

salt

pepper

Procedure:

1. Marinate chicken strips with your desired spices. What I did was use salt, pepper and Calamondin juice. I prefer marinating meat overnight so that the flavors will stick into the meat well.

2. In a wok, deep fry squid balls, orlian and prawn balls. Do not overcook these because they easily get too hard. Set aside.

3. Deep fry chicken strips until golden brown. Use paper towel to wipe away extra oil.

4. On a bigger wok, saute garlic and onion until slightly brown. Add water (just enough for the noodles to simmer and cook with. We must make sure that the result for the noodles are not hard and not soggy either)

5. Add oyster sauce, salt and pepper. Let it simmer then add the noodles. Slowly turn noodles until it's fully soaked. If you need to add water, you may do so and just adjust the flavor to your liking.

6. Add chicken, squid balls, orlian and prawn balls. Mix well. Then lastly add the carrots and cabbage. Mix until all the ingredients are mixed together.

Recipes to Share: Spiced Cheesy Pork (Nacho Dip)

     Happy Halloween!~ School is out, employees are on vacation and it's a perfect day for horror movies marathon : ) Just think, a windy-gloomy weather, a fresh set of pajamas, your very own checklist of horror movies to watch for the whole day and your all time favorite snack to complete the day. I love nachos! They are fun to eat and even they are considered junk food, still it can be healthy once in a while because they are made up of corn meal. Nacho chips can be partnered with any type of dip you have in mind, so here is one to add in your list of dips for Nachos.

Ingredients:

2 tbsp corn oil

500g ground pork, thawed and drained

250g cheese spread

4 pcs garlic cloves

1 pcs small onion

2 pcs red and green bell peppers, seeds removed; minced

1 tsp sugar

salt

pepper

Procedure:

1. Heat corn oil in a wok and start sauteing garlic and onion.

2. Add bell peppers and continue sauteing; then add ground pork, sugar, salt and pepper. Mix until well incorporated and saute until the ground pork starts to turn brown.

3. Once cooked, place it in a bowl and let it cool.

4. Add cheese spread and mix until combined. Enjoy and have a Happy Halloween!!! : )

Recipes to Share: Honey-Garlic Cream Dory Fillet

Ingredients:
1 kg Cream Dory, filleted
1/4 c Calamondin juice
2 tbsp ketchup
1 tbsp soy sauce
1/4 tsp dried basil leaves
1 tsp pepper
1/2 tsp salt
1 tsp sugar
2 c flour
1/4 c cornstarch
2 pcs eggs
1 tsp salt
1/4 c rice wine
water

Glaze:
1/4 c honey
2 tbsp chopped garlic, toasted
2 tbsp water
a pinch of salt

Procedure:
1. Usually, Cream Dory comes in a pack where it's already been deboned and filleted. Slice  into bite sized pieces and make sure you completely drain the excess water.

2. In a bowl, add Calamondin juice, ketchup, soy sauce, dried basil leaves, pepper, salt and sugar. Stir well and adjust the taste to your liking. Add the sliced Cream Dory and continue mixing, making sure every slice is covered with the marinade. The fish will taste better if you leave it marinated for a few hours, but if you are in a hurry try using a fork and prick the each piece as you mix. Refrigirate.

3.In a separate bowl, prepare the batter by mixing flour, cornstarch, salt and pepper. Add rice wine and some water and combine well. You have to check the consistency of the batter so that it won't be too thin or too thick. Add eggs and continue mixing until all lumps disappear.

4. Add cooking oil in a wok enough for deep frying and heat under medium. Gather pieces of marinated Cream Dory and strain before dipping it into the batter. Let excess batter drip before frying. Fry until golden brown.

5. In a small bowl add honey, toasted garlic, water and salt. Mix well then drizzle the mixture onto the dish or you can put the fried Cream Dory in a container, add the honey mixture and toss until combined. Enjoy!~ : )

Recipes to Share: Chicken Green Calamondin

   I've been busy this week because I had so many things to do at work and also at home. But as promised, I won't keep you all hanging! :) So here's something healthy for you to try.

Ingredients:

1 kg breast chicken, sliced into cubes

1/8 c Calamondin (Calamnsi) juice

1 pc medium sized carrots, sliced into thin discs

2 pcs medium sized potatoes, peeled and sliced into cubes

6 cloves of garlic, minced

1/4 c water

salt

pepper

Marinade :

1/8 c Calamondin Juice

salt

pepper

Procedure:

1. In a bowl, marinade chicken meat until it turns slightly pale. Make sure you knead thoroughly so that the meat will absorb the mixture. It's a good idea to marinade the chicken one hour before cooking so that the Calamondin juice will stick to the meat.

2. Add a little bit of oil in the wok and sauté garlic over medium heat until it turns brown.

3. Add chicken and continue sautéing until it turns white. Add water and Calamondin juice and continue mixing. Add potatoes, salt and pepper.

4. Adjust the taste to your liking then add the carrots. The reason why we added the carrots at the end because they easily cook and we don't want them to get soggy, don't we? : )

5. Simmer for a few minutes, then serve.

Recipes to Share: Salt n' Pepper Chicken

     Happy Monday! Here's a simple yet tasty way to cook Fried Chicken! We are so used to eating Fried Chicken with breading and savory spices - yes it's very delicious no doubt about it. But sometimes it's also a good idea to go back to the basics like how our mom and dad cook it in a simple, traditional way. So how about we "tone it down" once in a while? : )

Ingredients:

1 kg chicken and drained

1 c all purpose flour

1/4 c cornstarch

2 pcs eggs

1 tsp salt

2 tsp black pepper

bread crumbs

water

Procedure:

1. In a bowl, add flour, cornstarch, salt, and pepper. Add water just enough to create a semi-thick batter. Mix until well incorporated.

2. Add eggs one at a time and continue mixing.

3. In a plate, pour bread crumbs. Heat cooking oil, enough for deep frying, over medium heat.

4. Take each piece of chicken and dip it into the batter, making sure that the chicken is well covered, allow excess batter to drip before placing it on the plate with bread crumbs.

5. Coat bread crumbs evenly then add each one in the wok to cook until golden brown.

6. Once every piece is fried, you can sprinkle black pepper on top just to add that extra peppery flavor. Enjoy! : )

Recipes to Share: Bicol Express

     Bicol Express is one of my favorite dishes because I love the taste of cooked coconut milk. It's very rich and creamy, I just had to post another version of the one I did before :) This is my 100th post by the way, and I hope you will enjoy this as much as I do.

Ingredients:

1 kg pork, sliced

500 ml coconut milk

1/4 c evaporated milk

5 pcs Basque Fryer chilies (green chili), sliced diagonally

6 cloves garlic, chopped

1 pc small red onion, sliced

1 tbsp fish sauce

1 tbsp brown sugar

1 tsp salt

1 tsp pepper

Procedure:

1. In a wok, heat oil over medium heat, enough for sautéing. Add garlic and onion then sauté until slightly brown.

2. Add pork then fish sauce, sauté along with the onion and garlic until meat turns white.

3. Add green chili, continue mixing then add coconut milk.

4.Stir gently then add brown sugar, salt and pepper. You can also add additional spices of your liking if you want.

5. If the coconut milk starts to simmer, add evaporated milk then stir. Let it sit until it simmers again and until sauce is thick.

Recipes to Share: Potato Salad with Lettuce

     There are so many ways to make Potato Salad. This time, I used Lettuce and it was really good! The combination of potato, lettuce, mayo and toasted garlic really gave that delicious meaty taste even there was no meat :)

Ingredients:
1 kg marble potatoes, washed and cleaned
2 medium-sized iceberg lettuce sliced into quarters
450 g mayonnaise
1 tbsp white sugar
1 tsp dry basil leaves
8 cloves of garlic, chopped and toasted until golden brown
a pinch of salt
pepper

Procedure:
1. Boil potatoes with salt until tender but not too soft. Let it cool for a while after boiling.

2. In a bowl, add potatoes and mayonnaise. Mix until all potatoes are well-coated with mayonnaise.

3. Add sugar, salt and pepper to taste.

4. Add basil leaves and toasted garlic then mix well.

5. Lastly, add lettuce and finally mix until all ingredients incorporate. Refrigerate before serving.

Recipes to Share: Meaty Croquettes

Ingredients:
1 kg ground pork
2 cups all purpose flour
3 pcs eggs
5 cloves of garlic, chopped
1 pc medium-sized red onion, minced
salt
pepper
dry basil leaves

Procedure:
1. In a bowl add ground meat and egg. Mix it with a large spoon or you can use your hands, but make sure you wash it first.

2. Gradually add flour as you add garlic and onion. Continue mixing.

3. Add salt, pepper, dry basil leaves and continue mixing. You can add any spice or herb of your choice too. Knead until you get the right consistency and the mixture should be good for shaping it into bite-sized semi-flat ovals croquettes.

4. Heat oil enough for deep frying. Add each croquette and fry until brown. You can use any dip for this :)

Recipes to Share: Fried Oyster Mushrooms

Ingredients:
1/2 kg oyster mushrooms, washed and strained
2 c flour
1/4 cornstarch
1 tsp dry basil leaves
a pinch of baking soda
salt
pepper
cold water

Procedure:

1. To make the batter, add flour, cornstarch, basil leaves, baking soda, salt and pepper. Add water just enough to create a semi-thick batter. Do not add water too much or it will cause the batter to be watery and this will not coat the mushrooms well.

2. As soon as the batter is ready, prepare cooking oil over medium heat enough for deep frying.

3.Dip the mushrooms into the batter and coat evenly. Also allow to drip excess batter before frying it.

4. Deep-fry until golden brown.

Recipes to Share: Sautéd Cabbages and Carrots with Ground Pork

Ingredients:
1 pc. medium-sized cabbage, chiffonade
1 pc, small carrot, peeled and sliced into this halved discs
1/4 kg ground pork
3 cloves of garlic, chopped
1 small red onion, sliced
1 tbsp fish sauce
1 tbsp worcestershire  sauce
salt
pepper

Procedure:

1. Sauté garlic and onion over low heat then add ground pork. Add fish sauce and worcestershire sauce.

2. When you see that the meat is slightly brown, add cabbages and carrots. Continue mixing, but do not mix with too much force so that the vegetables will not break into little pieces. Also take note not to overcook vegetables.

3. Add salt and pepper to taste. You can also add dry herbs to your liking. Remove from heat

Recipes to Share: Cheesy Chicken with Mushroom Sauce

Another version of my favorite Cheesy Chicken with Mushroom Sauce

Ingredients:

1 kg filleted chicken breast, sliced into 2  inches in size

2 packs 250g all purpose cream

1 big can cream of mushroom

1 small can sliced button mushroom, drained

1 small pack cheese, grated

1/2 kg potatoes, peeled and sliced into wedges

6 cloves garlic, peeled and minced

1 small onion, peeled and minced

1 tsp dry basil leaves

water or chicken stock (optional)

salt

pepper

Procedure:

1. In a work, add oil enough for deep frying. Fry potatoes over medium heat until golden brown.

2. In a casserole, sauté minced garlic and onion with oil until light brown. Add sliced mushrooms.

3.Add the filleted chicken and continue sautéing until color of chicken turns to white. You can add a bit of salt and pepper while sautéing.

4.Add water or chicken stock (if you have any) then add the cream of mushroom. Mix until the water and cream of mushroom incorporates. Add all purpose cream and continue mixing.

5. Add basil leaves, then salt and pepper to taste. Let it simmer for 3 minutes before adding the grated cheese.

6. When the potatoes are done, place them on a strainer to remove excess oil. You can also use paper towels for this.

7. Add potatoes in the casserole and mix slowly to prevent the potatoes from breaking.

Enjoy!

Recipes to Share: Chikalang

     If you happen to visit my hometown, Zamboanga City, after lunch you could smell the delicious scent of snacks or merienda, as we call it in our dialect, cooked at nearby stores and houses. These snacks are not the usual grocery-bought goods like biscuits or chips but these are snacks prepared and cooked from home and some people sell these just outside of their houses. Different snacks from glazed bananas (rebusao saging), puto (rice cakes with cheese), cassava balls, cuchinta (cassava cakes) and many more! Zamboangeños call these golosinas, while as a general term in Philippines for snacks or merienda made from natural staples. these are called kakanin. But one of my favorites is the Chikalang. This is a kind of snack that's so easy to make and you get to decide if you want it soft and chewy or semi-hard and crunchy. But be warned! When you are to fry these, make sure you put a cover for your wok because these things burst when heated. You don't want to end up like me, I had burns on my left elbow and left leg and still recovering from it. So don't tell me I did not tell you about this :)

     Here is the recipe and I hope you will enjoy making this!

Ingredients:

500g glutinous rice powder

water

spices of your choice

For the glaze:

2 cups white sugar

1/4 cup water

2 tsp vanilla extract

Procedure:

1. In a mixing bowl, add the glutinous rice powder then add some water. Do not add too much water because it might turn out watery. Take note that glutinous rice powder is not like flour because rice powder tend to be "loose" just like cornstarch and if you add water too much, it won't form into a dough.

2. Knead it until it forms into a soft dough. You could also add some spices if you want while kneading. Personally, I added some ground pepper and some Cinnamon to add that extra flavor.

3.When the dough is ready, get small portions of dough and form it into your desired shapes. The traditional shape for Chikalang is braided-like hotdogs. But in this recipe, as you can see on the picture, I just formed the dough into balls. When frying though, the shapes tend to change because it gets bloated.

4. Make sure you grease your tray for you to put your dough after shaping because you don't want it to stick on the tray when you are ready to cook.

5. Deep-fry the dough over medium heat until light brown. Put a cover on the wok because these dough tends to burst! If you want your Chikalang to be chewy, just until the dough turn slightly brown, you can remove it right away from the wok. But if you want it to be crunchy, fry until golden brown. Pat with kitchen towel to remove excess oil and set aside.

6. On a separate wok, add white sugar, water and vanilla extract. Continuously mixing, turning syrupy over low heat until it simmers. You can check if it is already caramelized by using your ladle and try dripping some of the syrup it on the sink. If it gets hard when you touch, then it is ready.

7. Add the fried dough into the caramelized syrup and continuously mix making sure it completely covers every fried dough. Mix until it forms tiny crystals or granules. Turn of the heat so that it won't burned.

~Enjoy! :)