Ingredients
1 lb chicken livers
1 tbsp soy sauce
1/4 c vegetable oil
2 tbsp honey
1 tbsp white wine
1 or 2 cloves minced garlic
InstructionsWash chicken livers and pat dry. Combine other ingredients, adding oil last. Marinate livers in the honey mixture. Bake at 375 degrees for15 to 20 minutes. I usally turn the livers about half way.
Sunday, April 13, 2008
Chicken Corn Soup
3 c chicken broth
1 can creamed corn
1 c chicken; diced, cooked, skinned
1 tbsp cornstarch
2 tbsp cold water
2 egg, seperated
2 tbsp parsley; finely, minced
Combine chicken broth, corn, and chicken pieces in a large saucepan.Bring mixture to a boil over medium heat, stirring occasionally. Blend cornstarch with cold water and add to soup. Continue cooking,uncoverd, for 3 minutes. Beat egg whites untill foamy; stir intosoup. Reduce heat to a simmer and cook until foamy. Ladle soup intoindividual bowls and garish with parsley. Serve hot.
Wonton
Ingredients:
10 chinese mushrooms, small
1/4 lb prawns
7 water chestnuts
1/2 lb ground pork
1 green onion, finely chopped
1 pk wonton skins
1 tsp salt
1/2 tsp sugar
1 tsp thin soy sauce
1 tsp oyster sauce
1 dash of pepper
1 1/4 tbsp cornstarch
1 sm egg
Instructions:
Boil Chinese mushrooms for 10 minutes, rinse, squeeze dry, cut off,and discard stems; then, chop into very small pieces.Shell, devein and wash prawns. Chop into very small piecesPeel and crush water chestnuts with the flat side of the cleaver. Ifyou don't have a cleaver, chop the water chestnuts into very finepieces.Combine mushrooms, prawns, water chestnuts, pork and green onion.Add all other ingredients and mix well. 1 teaspoon of filling isused for each wonton.With one corner of the skin toward you, place 1 teaspoon of fillingabout an inch from the corner.Fold one corner to cover the filling.Told once more...about 3/4 inch.Turn the won ton so that the triangle is toward you. Dampen the leftcorner with a little water.Swing the right corner away from you and place it on top of thedampened left corner. As you make this fold, simultaneously pull thefilling toward you with your middle finger. You should finish with alittle "hat-like" effect.
Buffalo Wings
chicken wings
garlic powder
salt
red pepper
1/4 to 1/2 cup butter, melted
hot pepper sauce, to taste
Wash chicken wings. divide at joints. Place jointed chicken wingson a large cookie sheet sprayed with cooking oil spray. Sprinkle with garlicsalt, salt, and red pepper.
Bake in a 400-degree oven about 1/2-hour or until they start tobrown. Take out and turn all chicken wings over and sprinkle thatside with salt, garlic salt , and red pepper. Bake
Bake in a 400-degree oven about 1/2-hour or until they start tobrown. Take out and turn all chicken wings over and sprinkle thatside with salt, garlic salt , and red pepper. Bake
Flour Tortilla
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 Tablespoon lard or vegetable shortening
1/2 cup warm water
Mix flour, baking powder and salt in a medium bowl. Cut in shortening until it is in pieces the size of small peas. Stir in water and mix well. On a floured surface, knead dough 5 minutes. Divide into 12 round balls. Cover and let rest 30 minutes. Pat dough balls into flat round discs and, on a floured surface, roll each into a very thin 8" circle. Bake tortillas on a hot ungreased griddle or cast iron skillet until brown spots appear, about 1 minute on each side. While cooking, punch down any air bubbles with a well-protected hand. Wrap tortillas in a clean dish towel to keep warm or freeze-wrap in aluminum foil and reheat 15 minutes in 350 degree oven.
Tiramisu
Tiramisu
1 Package of Lady Fingers
1 Package of Lady Fingers
4 egg yolks
½ cup of sugar
1 lb of Marscapone cheese/cream cheese
1 cup of heavy cream
½ cup freshly made espresso coffee
¼ cup cocoa powder
In a large bowl, beat egg yolks with sugar until the mixture is thickened and light lemon color. Mix in the Marscapone cheese/cream cheese until thoroughly mixed. In a medium-size bowl whip the cream until stiff peaks form and fold into the cheese mixture. Dip the lady fingers in espresso and line a 9 by 13 inch pan with them. Pour in half the cheese mixture and smooth. Add another layer of the Lady fingers dipped in espresso. Pour the remaining cheese mixture on top and smooth. Chill for 2 hours and dust with cocoa powder before serving.
Beef And Broccoli With Garlic Sauce
1 pound beef steak
1 tablespoon vegetable oil
1/2 teaspoon salt
1 dash white Pepper
1 1/2 pound broccoli
1 teaspoon cornstarch
1 teaspoon sesame oil
1/4 cup chicken broth
2 tablespoons vegetable oil
1 tablespoon vegetable oil
1 tablespoon finely chopped garlic
1 teaspoon finely chopped ginger root
2 tablespoons brown bean sauce
1 cup sliced canned bamboo shoots
Trim fat from beef steak; cut beef lengthwise into 2 inch strips. Cut strips crosswise into 1/8 inch slices. Toss beef, 1 tablespoon vegetable oil, the salt and white pepper in a glass or plastic bowl. Cover and refrigerate 30 minutes. Pare outer layer from broccoli stems. Cut broccoli lengthwise into 1 inch stems; remove flowerets. Cut stems into 1 inch pieces. Place broccoli in boiling water; heat to boiling. Cover and cook 2 minutes; drain. Immediately rinse in cold water; drain. Mix cornstarch, sesame oil and broth. Heat 12 inch skillet or wok until very hot. Add 2 tablespoons vegetable oil; rotate skillet to coat bottom. Add beef; stir fry 2 minutes or until beef is brown. Remove beef from skillet. Heat skillet until very hot. Add 1 tablespoon vegetable oil; rotate skillet to coat bottom. Add garlic, ginger root and bean sauce; stir fry 30 seconds. Add bamboo shoots; stir fry 1 minute. Stir in beef and broccoli. Stir in cornstarch mixture; cook and stir 15 seconds or until thickened.
Mapo Tofu
8 Cubes medium hard Tofu 2" x 2"
1 1/2 k Ground pork
1 tsp Chopped garlic
1 tbsp Chopped green onion
1 tbsp ground red pepper paste
1 tsp Brown peppercorn powder
2 tbsp Soy sauce
1 tsp Salt
2 tsp Cornstarch
2 tsp Water
1 c Soup stock
1 tsp Sesame oil
3 c Oil
Cut the tofu in 1/2 inch cubes and deep fry in hot oil for 30 sec. Remove Tofu and drain off all but 3 tablespoons oil. Reheat and fry the pork well, add Garlic, hot bean paste, soy sauce, salt, soup stock, and tofu. Boil 3 minutes. Mix cornstarch and water to make a paste, then add to mixture to thicken. Toss in chopped green onion and sesame oil. Put on a plate and sprinkle with brown peppercorn and serve with rice.
1 1/2 k Ground pork
1 tsp Chopped garlic
1 tbsp Chopped green onion
1 tbsp ground red pepper paste
1 tsp Brown peppercorn powder
2 tbsp Soy sauce
1 tsp Salt
2 tsp Cornstarch
2 tsp Water
1 c Soup stock
1 tsp Sesame oil
3 c Oil
Cut the tofu in 1/2 inch cubes and deep fry in hot oil for 30 sec. Remove Tofu and drain off all but 3 tablespoons oil. Reheat and fry the pork well, add Garlic, hot bean paste, soy sauce, salt, soup stock, and tofu. Boil 3 minutes. Mix cornstarch and water to make a paste, then add to mixture to thicken. Toss in chopped green onion and sesame oil. Put on a plate and sprinkle with brown peppercorn and serve with rice.
Pork With Red Bean Paste
Ingredients:
Pork loin
3 Tbsp of red bean paste
1 ½ Tbs of soy sauce
1 Tbsp of ground red pepper
2 Tbsp of sugar
2 Tbsp of rice wine
1 tsp of ginger juice
1 ½ Tbsp of chopped garlic
2 Tbsp of chopped green onion
sesame seed oil
2 Tbsp of milk
ground black pepper
Directions:
(1) Cut pork meat into thin slabs (you can ask market people to do this.)
(2) Put all the ingredients into a large bowl, and mix with pork.
(3) Marinate meat for 30 minutes to an hour.
(4) Cook the meat in an oven or over a grill on aluminum foil (recommended).
Pork loin
3 Tbsp of red bean paste
1 ½ Tbs of soy sauce
1 Tbsp of ground red pepper
2 Tbsp of sugar
2 Tbsp of rice wine
1 tsp of ginger juice
1 ½ Tbsp of chopped garlic
2 Tbsp of chopped green onion
sesame seed oil
2 Tbsp of milk
ground black pepper
Directions:
(1) Cut pork meat into thin slabs (you can ask market people to do this.)
(2) Put all the ingredients into a large bowl, and mix with pork.
(3) Marinate meat for 30 minutes to an hour.
(4) Cook the meat in an oven or over a grill on aluminum foil (recommended).
Korean Chicken Soup
Ingredients
1 tablespoon toasted sesame seeds
1 tablespoon toasted sesame seeds
8 cups chicken broth (preferably homemade)
2 tablespoons finely chopped garlic
2 tablespoons finely grated fresh ginger
1/2 cup uncooked white rice
1 tablespoon reduced sodium soy sauce
1 teaspoon toasted sesame oil
1 teaspoon chili paste
1 cup shredded cooked chicken
2 scallion, finely chopped
2 tablespoons finely chopped garlic
2 tablespoons finely grated fresh ginger
1/2 cup uncooked white rice
1 tablespoon reduced sodium soy sauce
1 teaspoon toasted sesame oil
1 teaspoon chili paste
1 cup shredded cooked chicken
2 scallion, finely chopped
Directions
1.In a large pot, combine chicken broth, garlic and ginger; bring to a boil over high heat.
2.Add rice and reduce the heat to med-low; simmer until the rice is tender, 12 to 15 minutes.
3.Stir in soy sauce and sesame oil. Add chile paste to taste.
4.Add chicken and heat until warmed through.
5.Ladle the soup into bowls and garnish with scallions and sesame seeds.
1.In a large pot, combine chicken broth, garlic and ginger; bring to a boil over high heat.
2.Add rice and reduce the heat to med-low; simmer until the rice is tender, 12 to 15 minutes.
3.Stir in soy sauce and sesame oil. Add chile paste to taste.
4.Add chicken and heat until warmed through.
5.Ladle the soup into bowls and garnish with scallions and sesame seeds.
Korean Chestnut Rice
Ingredients:
2 c Rice
6 Chestnuts
3 1/2 c Water
Salt To taste
Instructions:
1.Wash the rice in cold water, drain and keep aside.
2.Peel the chestnuts and cut them into halves.
3.Boil the rice, chestnuts, salt and water in a vessel over a low heat for about 15 mins.
4.Keep stirring at regular intervals to keep the rice from sticking at the base.
5.Once the rice and chestnuts become soft remove and serve hot.
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450 grams of white rice
50 grams of "KuroMai"
200 grams of peeled chestnuts
600mls of japanese stock
3 spare teaspoons of salt
Wash the rice and let it stand for an hour. Put all ingredients into your rice cooker, press the button and viola! If you dont have a rice cooker, put all the ingredients into a lidded non stick saucepan, bring to the boil on a high flame, reduce the flame to very low for twenty minutes, then let it stand for five minutes before stirring gently so as not to mash the chestnuts.
Pork Kikiam
Ingredients:
1/2 k. of ground lean pork
1 large onion, finely chopped
1 tbsp. of finely chopped garlic
1 medium-sized carrot, finely chopped
3 tbsps. of soy paste
1 tbsp. of brown sugar
1 tsp. of salt
1/2 tsp. of ground black pepper
1 egg, beaten
4 pcs. of tawpe (bean curd sheets)
1 tsp. of cornstarch cooked in 1/4 c. of water to form a paste
1-1/2 c. of cooking oil
Instructions:
Soak the tawpe in cold water for five minutes to soften. Drain and carefully dry with paper towels.Mix together the pork, garlic, onion, carrot, soy paste, salt, pepper, sugar and beaten egg. Divide into four portions.Lay a piece of tawpe and place 1 portion of the meat mixture at the center. Shape the meat mixture into a log. Brush all the sides of the tawpe with the cornstarch paste. Roll tightly, folding the sides inward as you roll. Repeat for the rest of the meat mixture and tawpe.Heat the cooking oil in a large skillet or wok until it starts to smoke. Carefully lower the tawpe-covered meat into the hot oil. Allow an interval of 60 seconds before adding the next, and so on. Fry over high heat until golden, about 8-10 minutes, letting the kikiam roll in the hot oil for even cooking and color. Drain on paper towels and allow to cool for 10 minutes before slicing. Serve with sweet-and-sour sauce.
For the sweet-sour sauce:
3 tbsp. of vinegar (you may need more if using mild-strength vinegar)
6 tbsp. of sugar
1 tsp. of salt
1/2 tsp. of chili sauce (Tabasco is ok)
1 tbsp. of tomato paste
1 tbsp. of cornstarch
1 c. of water
sesame seed
oil
In a small saucepan, mix together all ingredients for the sweet-sour sauce. Set over medium-high heat until thick and the cloudiness has disappeared. In another saucepan, heat 1 tsp. of oil. Add carrots. Stir for a minute. Add bell pepper, onion, tomato, ginger and garlic. Stir for 15 seconds. Pour in the sweet-sour and bring to a boil. Remove from heat. Add a few drops of sesame seed oil. Pour over fried fish. Serve at once.
1/2 k. of ground lean pork
1 large onion, finely chopped
1 tbsp. of finely chopped garlic
1 medium-sized carrot, finely chopped
3 tbsps. of soy paste
1 tbsp. of brown sugar
1 tsp. of salt
1/2 tsp. of ground black pepper
1 egg, beaten
4 pcs. of tawpe (bean curd sheets)
1 tsp. of cornstarch cooked in 1/4 c. of water to form a paste
1-1/2 c. of cooking oil
Instructions:
Soak the tawpe in cold water for five minutes to soften. Drain and carefully dry with paper towels.Mix together the pork, garlic, onion, carrot, soy paste, salt, pepper, sugar and beaten egg. Divide into four portions.Lay a piece of tawpe and place 1 portion of the meat mixture at the center. Shape the meat mixture into a log. Brush all the sides of the tawpe with the cornstarch paste. Roll tightly, folding the sides inward as you roll. Repeat for the rest of the meat mixture and tawpe.Heat the cooking oil in a large skillet or wok until it starts to smoke. Carefully lower the tawpe-covered meat into the hot oil. Allow an interval of 60 seconds before adding the next, and so on. Fry over high heat until golden, about 8-10 minutes, letting the kikiam roll in the hot oil for even cooking and color. Drain on paper towels and allow to cool for 10 minutes before slicing. Serve with sweet-and-sour sauce.
For the sweet-sour sauce:
3 tbsp. of vinegar (you may need more if using mild-strength vinegar)
6 tbsp. of sugar
1 tsp. of salt
1/2 tsp. of chili sauce (Tabasco is ok)
1 tbsp. of tomato paste
1 tbsp. of cornstarch
1 c. of water
sesame seed
oil
In a small saucepan, mix together all ingredients for the sweet-sour sauce. Set over medium-high heat until thick and the cloudiness has disappeared. In another saucepan, heat 1 tsp. of oil. Add carrots. Stir for a minute. Add bell pepper, onion, tomato, ginger and garlic. Stir for 15 seconds. Pour in the sweet-sour and bring to a boil. Remove from heat. Add a few drops of sesame seed oil. Pour over fried fish. Serve at once.
Kikiam
Meat materials:
1000 g - Pork (700g lean, 300g back fat), ground finely
100 g - Shrimp meat, cooked and chopped finely (or 10 g shrimp powder)
2. Curing mix:
1 T - Salt, refined
1 t - Phosphate
1/4 cup - Chilled water
3. Extender:
1/4 cup - TVP
1/2 t - Carageenan
1 T - Isolate
1/2 cup - Chilled water
4. Seasonings:
6 T - Sugar, refined
2 T - Garlic, chopped finely
1/2 cup - Singkamas, shredded and pressed
1/2 cup - Onion, chopped
1 t - Ground black pepper
1 t - Goyong powder
1 pc Egg, medium size
1/2 t - MSG
5. Sauce: ( this mixture is being cooked)
1 cup - Water
6 T - Brown sugar
2 T - Modified starch (dissolve in 2 T water)
1/2 t - MSG
1/2 t - Siling labuyo
1 small pc laurel leaf
1/2 t - Ground black pepper
6. Procedure:
Chill meat. Grind meat and chopped shelled shrimps meat.
Combine all ingredients well and mix into meat and shrimp until well blended.
Pack in taupee wrapper (3 T per roll).
Fry in hot cooking oil (deep fat fry).
Serve with prepared sauce.
You can buy all the ingredients above at:
Ultima Entrepinoy Forum CenterNutrition Foundation of the Philippines Bldg.#107 E. Rodriguez Sr. Ave., Quezon City
1000 g - Pork (700g lean, 300g back fat), ground finely
100 g - Shrimp meat, cooked and chopped finely (or 10 g shrimp powder)
2. Curing mix:
1 T - Salt, refined
1 t - Phosphate
1/4 cup - Chilled water
3. Extender:
1/4 cup - TVP
1/2 t - Carageenan
1 T - Isolate
1/2 cup - Chilled water
4. Seasonings:
6 T - Sugar, refined
2 T - Garlic, chopped finely
1/2 cup - Singkamas, shredded and pressed
1/2 cup - Onion, chopped
1 t - Ground black pepper
1 t - Goyong powder
1 pc Egg, medium size
1/2 t - MSG
5. Sauce: ( this mixture is being cooked)
1 cup - Water
6 T - Brown sugar
2 T - Modified starch (dissolve in 2 T water)
1/2 t - MSG
1/2 t - Siling labuyo
1 small pc laurel leaf
1/2 t - Ground black pepper
6. Procedure:
Chill meat. Grind meat and chopped shelled shrimps meat.
Combine all ingredients well and mix into meat and shrimp until well blended.
Pack in taupee wrapper (3 T per roll).
Fry in hot cooking oil (deep fat fry).
Serve with prepared sauce.
You can buy all the ingredients above at:
Ultima Entrepinoy Forum CenterNutrition Foundation of the Philippines Bldg.#107 E. Rodriguez Sr. Ave., Quezon City
Burger Patties
1. Meat materials:
700 g - Beef or pork lean, ground finely
300 g - Pork back fat, ground finely
2. Curing mix:
1 1/4 T - Salt, refined
1 t - Phosphate
1/4 cup - Chilled water*
* To dissolve in 3 ingredients
3. Extender:
1/4 cup - TVP
1/4 cup - Qualicel
1/4 cup - Versagel
1 1/2 cup - Water (if meat is pure beef) or (1 1/4 cup of water for pork or chicken)
4. Seasonings:
1 1/2 T - Sugar, refined
1 T - Black pepper, ground
2 T - Garlic, chopped (or 2 t garlic powder)
1/2 t - MSG (optional)
1/2 t - Meat enhancer
3/4 cup - Onion, chopped finely
1/2 t - Celery powder
2 t - Hamburger seasoning
3 T - Milk or whey powder
1 pc Egg medium size
1/2 cup - Bread crumbs (or 4 T potato starch)
1/2 t - Beef aroma
1/2 t - Meaty ginisa
1 t - BF blend (added in the last mixing)
5. Procedure:
Select good quality raw materials. Grind meat and fat finely.
Add salt and phosphate (dissolve in 1/4 cup chilled water). Mix until tacky.
Add extenders: TVP, versagel and qualicel. Mix again until homogenous mixture is attained.
Add seasonings and remix.
To attain firm patties, chill mixture for 1-2 hours in the refrigerator.
Form into the patties with the use of hamburger molder (50 g per patty), 1 kg should contain 20 pcs. For 30 g patty - 1 kg should contain 33 pcs.
Freeze patties before packing. Store in freezer. Cook with little amount of fat.
Yield: 1 kg = 1.5 to 1.8 kg
You can buy all the ingredients above at:
Ultima Entrepinoy Forum CenterNutrition Foundation of the Philippines Bldg.#107 E. Rodriguez Sr. Ave., Quezon City
700 g - Beef or pork lean, ground finely
300 g - Pork back fat, ground finely
2. Curing mix:
1 1/4 T - Salt, refined
1 t - Phosphate
1/4 cup - Chilled water*
* To dissolve in 3 ingredients
3. Extender:
1/4 cup - TVP
1/4 cup - Qualicel
1/4 cup - Versagel
1 1/2 cup - Water (if meat is pure beef) or (1 1/4 cup of water for pork or chicken)
4. Seasonings:
1 1/2 T - Sugar, refined
1 T - Black pepper, ground
2 T - Garlic, chopped (or 2 t garlic powder)
1/2 t - MSG (optional)
1/2 t - Meat enhancer
3/4 cup - Onion, chopped finely
1/2 t - Celery powder
2 t - Hamburger seasoning
3 T - Milk or whey powder
1 pc Egg medium size
1/2 cup - Bread crumbs (or 4 T potato starch)
1/2 t - Beef aroma
1/2 t - Meaty ginisa
1 t - BF blend (added in the last mixing)
5. Procedure:
Select good quality raw materials. Grind meat and fat finely.
Add salt and phosphate (dissolve in 1/4 cup chilled water). Mix until tacky.
Add extenders: TVP, versagel and qualicel. Mix again until homogenous mixture is attained.
Add seasonings and remix.
To attain firm patties, chill mixture for 1-2 hours in the refrigerator.
Form into the patties with the use of hamburger molder (50 g per patty), 1 kg should contain 20 pcs. For 30 g patty - 1 kg should contain 33 pcs.
Freeze patties before packing. Store in freezer. Cook with little amount of fat.
Yield: 1 kg = 1.5 to 1.8 kg
You can buy all the ingredients above at:
Ultima Entrepinoy Forum CenterNutrition Foundation of the Philippines Bldg.#107 E. Rodriguez Sr. Ave., Quezon City
Squid Ball
1. Meat materials:
150 g - Minced squid meat
350 g - Ground fish meat
350 g - Ground fish meat
2. Mix 1:
1 1/2 T - Salt, refined
1/2 t - Phosphate
1/4 cup - Chilled water
1/2 t - Phosphate
1/4 cup - Chilled water
3. Mix 2:
1/4 cup - TVP powder
1/2 t - Carageenan
1 T - Isolate
1/2 cup - Chilled water
1/2 t - Carageenan
1 T - Isolate
1/2 cup - Chilled water
4. Mix 3:
1/4 cup - Sugar, refined
1/2 cup - Onion, chopped finely
2 T - Garlic, chopped finely
1/2 t - MSG
1/4 t - Baking soda
1 1/2 cup - Corn starch
1/4 cup - Iced water
1 t - BF blend
1/2 t - Meaty ginisa
1/2 cup - Onion, chopped finely
2 T - Garlic, chopped finely
1/2 t - MSG
1/4 t - Baking soda
1 1/2 cup - Corn starch
1/4 cup - Iced water
1 t - BF blend
1/2 t - Meaty ginisa
Green
5. Procedure:
Wash fish thoroughly. Fillet fish, wash and scrape meat.
Wash fish meat, squeeze and chop or grind in food processor.
Wash squid. Remove head and skin.
Wash and chop squid meat until fine.
Add salt to washed, minced fish and squid meat. Mix until a sticky mixture is obtained.
Add sugar and other ingredients. Add cornstarch alternately with iced water.
Add squid, mix.
Form into balls and soak in cold water for 20 minutes.
Cook squid balls in simmering water for 30 minutes. Drain.
Store in freezer until ready for use.
Wash fish meat, squeeze and chop or grind in food processor.
Wash squid. Remove head and skin.
Wash and chop squid meat until fine.
Add salt to washed, minced fish and squid meat. Mix until a sticky mixture is obtained.
Add sugar and other ingredients. Add cornstarch alternately with iced water.
Add squid, mix.
Form into balls and soak in cold water for 20 minutes.
Cook squid balls in simmering water for 30 minutes. Drain.
Store in freezer until ready for use.
6. Sweet & Sour Sauce, Mix:
1/2 cup - water
1/4 cup - sugar
2 T - vinegar
1 T - cornstarch
1/2 t - salt
1 T - oil
3 T - catsup
1 pc - siling labuyo, chopped
1/4 cup - sugar
2 T - vinegar
1 T - cornstarch
1/2 t - salt
1 T - oil
3 T - catsup
1 pc - siling labuyo, chopped
Cook until translucent texture is obtained.
You can buy all the ingredients above at:
Ultima Entrepinoy Forum CenterNutrition Foundation of the Philippines Bldg.#107 E. Rodriguez Sr. Ave., Quezon City
Ultima Entrepinoy Forum CenterNutrition Foundation of the Philippines Bldg.#107 E. Rodriguez Sr. Ave., Quezon City
Fish Ball
Meat materials:
500 g Ground fish meat
2. Mix 1:
1 1/2 T - Salt, refined
1 t - Phosphate
1/4 cup - Chilled water
3. Mix 2:
1/4 cup - TVP powder
1/2 t - Carageenan
1 T - Isolate
1/4 cup - Qualicel
3/4 cup - Chilled water
4. Mix 3:
3 T - Sugar, refined
1/4 t - MSG
1/4 t - Baking soda
2 t - White pepper
2 t - Garlic powder
1 1/2 cup - Corn starch
1/4 cup - Iced water
1 t - BF blend
1/2 t - Meaty ginisa
5. Procedure:
Add mix 1 to the ground fish meat. Mix until translucent appearance is attained.
Add mix 2. Continue mixing for 5 minutes to obtain a homogenized mixture.
Add mix 3, alternately with iced water.
Form into balls and soak in cold water for 20 minutes.
Put in simmering water.
When balls float, continue cooking for 20 minutes.
Drain and let cool before packing. Store in freezer.
Deep fat fry for 2-3 minutes.
Serve with sweet and sour sauce.
6. Sweet & Sour Sauce, Mix:
1/2 cup - water
1/4 cup - sugar
3 T - vinegar
1 T - cornstarch
1/2 t - salt
2 T - oil
3 T - catsup
1 pc - siling labuyo, chopped
Cook until translucent texture is obtained.
7. Sweet Sauce, Mix:
1/2 cup - water
1 T - soy sauce
1 T - brown sugar
1/2 t - MSG
2 t - garlic powder
Cook until translucent texture is obtained.
You can buy all the ingredients above at:
Ultima Entrepinoy Forum CenterNutrition Foundation of the Philippines
Bldg.#107 E. Rodriguez Sr. Ave., Quezon City
500 g Ground fish meat
2. Mix 1:
1 1/2 T - Salt, refined
1 t - Phosphate
1/4 cup - Chilled water
3. Mix 2:
1/4 cup - TVP powder
1/2 t - Carageenan
1 T - Isolate
1/4 cup - Qualicel
3/4 cup - Chilled water
4. Mix 3:
3 T - Sugar, refined
1/4 t - MSG
1/4 t - Baking soda
2 t - White pepper
2 t - Garlic powder
1 1/2 cup - Corn starch
1/4 cup - Iced water
1 t - BF blend
1/2 t - Meaty ginisa
5. Procedure:
Add mix 1 to the ground fish meat. Mix until translucent appearance is attained.
Add mix 2. Continue mixing for 5 minutes to obtain a homogenized mixture.
Add mix 3, alternately with iced water.
Form into balls and soak in cold water for 20 minutes.
Put in simmering water.
When balls float, continue cooking for 20 minutes.
Drain and let cool before packing. Store in freezer.
Deep fat fry for 2-3 minutes.
Serve with sweet and sour sauce.
6. Sweet & Sour Sauce, Mix:
1/2 cup - water
1/4 cup - sugar
3 T - vinegar
1 T - cornstarch
1/2 t - salt
2 T - oil
3 T - catsup
1 pc - siling labuyo, chopped
Cook until translucent texture is obtained.
7. Sweet Sauce, Mix:
1/2 cup - water
1 T - soy sauce
1 T - brown sugar
1/2 t - MSG
2 t - garlic powder
Cook until translucent texture is obtained.
You can buy all the ingredients above at:
Ultima Entrepinoy Forum CenterNutrition Foundation of the Philippines
Bldg.#107 E. Rodriguez Sr. Ave., Quezon City
Siomai
1. Meat materials:
1000 g - Pork (700g lean, 300g back fat), ground finely
100 g - Shrimp meat, cooked and chopped finely (or 2 tsp shrimp powder)
2. Curing mix:
1 T - Salt, refined
1/2 t - Curing salt
1 t - Phosphate
1/4 cup - Chilled water*
1/2 t - Curing salt
1 t - Phosphate
1/4 cup - Chilled water*
* To dissolve in 3 ingredients
3. Extender:
1/4 cup - TVP
1/2 t - Carageenan
1/2 t - Carageenan
In 1/2 cup water, add 1/4 cup textured vegetable protein (TVP). Hydrate fr 3 minutes. Add 1/2 tsp. carageenan.
4. Seasonings:
1/2 T - Black pepper, ground
2 T - Garlic, chopped finely
3/4 cup - Carrots, shredded and pressed
1/4 cup - Young green onion, chopped finely
1 pc Egg, medium size
1/2 cup - Cheese, grated
1/2 t - MSG
2 T - Sesame oil
2 T - Garlic, chopped finely
3/4 cup - Carrots, shredded and pressed
1/4 cup - Young green onion, chopped finely
1 pc Egg, medium size
1/2 cup - Cheese, grated
1/2 t - MSG
2 T - Sesame oil
5. Packaging material:
Molo wrapper (1 1/2″ x 1 1/2″) 2 packs
6. Sauce:
1 cup - Soy sauce
12 pcs Calamansi
1 T - Sugar
1 t - Ground black pepper
1/4 t - MSG
2 T - Garlic, fried
2 T - Sesame oil
2 T - Sesame seeds (fried)
12 pcs Calamansi
1 T - Sugar
1 t - Ground black pepper
1/4 t - MSG
2 T - Garlic, fried
2 T - Sesame oil
2 T - Sesame seeds (fried)
6. Procedure:
Mix meat with first three ingredients: salt, curing salt and phosphate in chilled water.
Mix continuously until tacky.
The, combine all ingredients thoroughly and wrap into molo wrapper.
Steam for 30-35 minutes at simmering temperature.
Serve with prepared sauce.
Mix meat with first three ingredients: salt, curing salt and phosphate in chilled water.
Mix continuously until tacky.
The, combine all ingredients thoroughly and wrap into molo wrapper.
Steam for 30-35 minutes at simmering temperature.
Serve with prepared sauce.
Yield: 100-200 pcs/kg 1 pc = 2 tsp meat mixture per kg.
You can buy all the ingredients above at:
Ultima Entrepinoy Forum CenterNutrition Foundation of the Philippines Bldg.#107 E. Rodriguez Sr. Ave., Quezon City
Ultima Entrepinoy Forum CenterNutrition Foundation of the Philippines Bldg.#107 E. Rodriguez Sr. Ave., Quezon City
Puto Pao
Ingredients:
Batter:
3 cups all-purpose flour
1 cup cake flour
1 cup powdered milk
4 tablespoons baking powder
2 1/2 cups water
3 pieces whole eggs
Filling:
2 tablespoons cooking oil
1/4 kilo ground pork or beef
2 tablespoons minced celery (optional)
1 tablespoon soy sauce
1 tablespoon seasoning
pinch of salt
pinch of sugar
pinch of pepper
Topping:
Sliced salted red eggs
Sliced salted red eggs
Procedure:
In a bowl, combine all-purpose flour, cake flour, milk, baking powder, water and eggs. Mix until well-blended. Set aside for one hour.
Prepare the filling: In a skillet, heat oil and cook ground meat until brown. Add the celery, soy sauce, seasoning, salt, sugar, pepper and MSG. Stir mixture occasionally until ground meat is cooked.
Pour batter in small greased muffin cups, about a quarter full. Add a tablespoon of filling in each cup. Cover the filling with another layer of batter until muffin cup is half full. Top with sliced salted red eggs and steam for 10 to 15 minutes.
In a bowl, combine all-purpose flour, cake flour, milk, baking powder, water and eggs. Mix until well-blended. Set aside for one hour.
Prepare the filling: In a skillet, heat oil and cook ground meat until brown. Add the celery, soy sauce, seasoning, salt, sugar, pepper and MSG. Stir mixture occasionally until ground meat is cooked.
Pour batter in small greased muffin cups, about a quarter full. Add a tablespoon of filling in each cup. Cover the filling with another layer of batter until muffin cup is half full. Top with sliced salted red eggs and steam for 10 to 15 minutes.
Brazo de Mercedes
5 cups milk
1 cup sugar
2 tablespoons unsalted butter
1 tablespoon vanilla extract
8 egg yolks
1/4 cup toasted and finely ground cashew nuts
In a saucepan, simmer milk over low heat until reduced to 2 cups. Add suger, butter and vanilla extract, stirring all the while. Remove from heat. Beat egg yolks in mixing bowl. To egg yolks, gradually add milk mixture by spoonfuls, beating all the while. Stir well to avoid curdling. Add cashew nuts and continue cooking entire mixture over low heat, stirring constantly, until mixture has consistency of a paste. Set aside.
Meringue
10 egg whites
1 cup sugar
1 teaspoon vanilla extract
Preheat oven to 400 F. Beat egg whites until stiff. Gradually add 1 cup sugar, beating continuously. Stir in vanilla. Line large cookie sheet with parchment paper greased with butter and spread meringue on top. Bake until brown. Spread filling evenly on top of meringue and roll into a log. Brush with butter and brown again in oven.
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Ingredients:
1 and 1/4 cups egg whites
1 tsp cream of tartar
3/4 cup sugar
1/4 tsp lemon extract
1. Beat egg whites, cream of tartar in a mixing bowl. Gradually add sugar and lemon extract beating continuously until meringue is stiff.
2.Line with parchment paper a 12x16 baking sheet greased with butter and spread the meringue evenly. Level it with an icing comb and bake for 30 minutes in a 350 F preheated oven.
3. Right away release the brazo from the cookie sheet. Remove the grease paper and spread filling on it. Roll. Refrigerate.
4. To serve, dust with confectioners sugar.
2.Line with parchment paper a 12x16 baking sheet greased with butter and spread the meringue evenly. Level it with an icing comb and bake for 30 minutes in a 350 F preheated oven.
3. Right away release the brazo from the cookie sheet. Remove the grease paper and spread filling on it. Roll. Refrigerate.
4. To serve, dust with confectioners sugar.
Filling:
3/4 can condensed milk
1 cup evaporated milk
2 tbsp unsalted butter
1 tsp vanilla essence
5 egg yolks
1/4 cup toasted and finely ground cashew nuts
3/4 can condensed milk
1 cup evaporated milk
2 tbsp unsalted butter
1 tsp vanilla essence
5 egg yolks
1/4 cup toasted and finely ground cashew nuts
1. In a saucepan, simmer the condensed milk and evap milk over low heat until reduced in volume and slightly thick in consistency. Add butter and vanilla essence stirring all the time. Remove from heat.
2. Beat egg yolks in a mixing bowl. Combine 1/3 of the milk mixture to the egg yolks, mixing well until well combined. Add in the remaining milk mixture and cook in a double boiler beating all the time. Stir well to avoid curdling.
3. Add cashew nuts and continue cooking the entire mixture over low heat, stirring constantly until mixture is thick.
2. Beat egg yolks in a mixing bowl. Combine 1/3 of the milk mixture to the egg yolks, mixing well until well combined. Add in the remaining milk mixture and cook in a double boiler beating all the time. Stir well to avoid curdling.
3. Add cashew nuts and continue cooking the entire mixture over low heat, stirring constantly until mixture is thick.
Shrimp Ukoy
Ingredients
1 cup flour
1 egg
1 clove garlic minced
1 tsp. salt
2 cups mung bean (mungo) sprouts
1 tsp. baking powder
1 2/3 cups shrimp juice (do this by taking the heads out and crushing it in 1 2/3 cups water)
2 green onions
12 shrimp
Directions:
Mix flour, egg, shrimp juice, baking powder, garlic and salt. Blanch the mung bean sprouts and shrimp. Finely cut green onions and mix all ingredients together. Heat oil for frying. When oil is hot enough, take the mixture and fry it in the shape of pancakes. The ukoy will be done when the outside is brown and crispy. Serve with a sauce made with vinegar, salt, pepper and garlic.
Embutido
Ingredients
2 lbs ground pork
2 eggs, lightly beaten
2 hot dogs, chopped
1 onion, chopped
1 red bell pepper, chopped
1/2 cup sweet pickle relish
1/2 cup tomato sauce
1 cup shredded bread
salt
pepper
soy sauce
1 stalk celery, chopped
2 tablespoons powdered milk (optional)
Directions:
1. Combine all ingredients in a bowl.
2. Mix thoroughly.
3. Roll 1 ½ cups of mixture in foil.
4. Steam for 1 hour.
5. Let cool.
6. Chill for 4 hours or overnight.
7. Slice diagonally
Yema
Ingredients
3 egg yolks
180 g condensed milk
120 g mashed potato
1 tablespoon plain flour
1 teaspoon vanilla essence
1 tablespoon butter
1/8 teaspoon salt Sugar Glaze:
100 g sugar
60 ml water
1/8 teaspoon cream of tartar
Directions
Combine all the ingredients and cook in a double boiler, stirring frequently, until the mixture thickens - about 15 minutes. Set aside to cool (may be refrigerated for 30 minutes to 1 hour) and roll into 2.5 cm diameter balls. For the sugar glaze, combine the ingredients in a saucepan and bring to a boil. Cook until syrup is lightly caramelized. Dip the Yema balls into the syrup and set aside to cool before wrapping in colored cellophane paper
3 egg yolks
180 g condensed milk
120 g mashed potato
1 tablespoon plain flour
1 teaspoon vanilla essence
1 tablespoon butter
1/8 teaspoon salt Sugar Glaze:
100 g sugar
60 ml water
1/8 teaspoon cream of tartar
Directions
Combine all the ingredients and cook in a double boiler, stirring frequently, until the mixture thickens - about 15 minutes. Set aside to cool (may be refrigerated for 30 minutes to 1 hour) and roll into 2.5 cm diameter balls. For the sugar glaze, combine the ingredients in a saucepan and bring to a boil. Cook until syrup is lightly caramelized. Dip the Yema balls into the syrup and set aside to cool before wrapping in colored cellophane paper
Buko Pie
Ingredients:
CRUST
2 cup all purpose flour
1 teaspoon salt
1/2 cup corn oil
1 tablespoon water
FILLING
3 1 /3 cup buko, young coconut
1/2 cup white sugar
1/2 cup evaporated milk
1/4 cup cornstarch
1/4 cup cheese, grated
Directions:
To prepare the crust, combine flour and salt. Blend in oil thoroughly using a fork. Sprinkle with water. Continue "cutting" with a fork until flour mixture forms tiny lumps. Form flour mixture into a ball. Divide dough into 2 equal portions. Roll out to make 2 crusts. Cover bottom of pie pan with one crust. Cut excess. Prick pastry all over with fork. Bake in preheated oven at 450°F for 12-15 minutes or until golden brown
Combine all ingredients except cheese and cook over low heat. Continue stirring until thick. Pour mixture into pastry-lined pie pan. Top filling with the second crust. Seal ends all around with a fork. Bake at 400 °F until crust turns golden brown. Sprinkle grated cheese on top. Bake for additional 5 minutes. Serves 8
CRUST
2 cup all purpose flour
1 teaspoon salt
1/2 cup corn oil
1 tablespoon water
FILLING
3 1 /3 cup buko, young coconut
1/2 cup white sugar
1/2 cup evaporated milk
1/4 cup cornstarch
1/4 cup cheese, grated
Directions:
To prepare the crust, combine flour and salt. Blend in oil thoroughly using a fork. Sprinkle with water. Continue "cutting" with a fork until flour mixture forms tiny lumps. Form flour mixture into a ball. Divide dough into 2 equal portions. Roll out to make 2 crusts. Cover bottom of pie pan with one crust. Cut excess. Prick pastry all over with fork. Bake in preheated oven at 450°F for 12-15 minutes or until golden brown
Combine all ingredients except cheese and cook over low heat. Continue stirring until thick. Pour mixture into pastry-lined pie pan. Top filling with the second crust. Seal ends all around with a fork. Bake at 400 °F until crust turns golden brown. Sprinkle grated cheese on top. Bake for additional 5 minutes. Serves 8
Buko Pandan
Ingredients:
2 package unflavored gelatin
3 cups water
1 tbsp. pandan essence
5 drops green food color
1/2 cup sugar
1 bottle of cooked sago (tapioca pearls)
4 cups buko meat, stripped
1/2 tsp. pandan essence
2 small cans Nestle all purpose cream
1 cup Evaporated Milk
1 can condensed milk
Procedure:
Dissolve gelatin and sugar in 2 cups water and bring to boil, add remaining 1 cup water. Turn of heat, stir in 1 tbsp of pandan essence and green food. Transfer to a flat container, preferrably a shallow baking sheet to allow quick setting. Make sure your pan is filled only up to around 1″ deep. Refrigerate and allow to set for 2 hours. When set, run a small knife along the formed gelatin horizontally and vertically creating 1″ dices.
In a large bowl, take cream, milk and condensed milk and 1/2 tsp of pandan essence and whisk all together. Drain liquid and syrup from buko strips and sago then toss all ingredients.
Keep refrigerated until ready to serve.
---Try adding Nata De Coco--- (a cup will do)
2 package unflavored gelatin
3 cups water
1 tbsp. pandan essence
5 drops green food color
1/2 cup sugar
1 bottle of cooked sago (tapioca pearls)
4 cups buko meat, stripped
1/2 tsp. pandan essence
2 small cans Nestle all purpose cream
1 cup Evaporated Milk
1 can condensed milk
Procedure:
Dissolve gelatin and sugar in 2 cups water and bring to boil, add remaining 1 cup water. Turn of heat, stir in 1 tbsp of pandan essence and green food. Transfer to a flat container, preferrably a shallow baking sheet to allow quick setting. Make sure your pan is filled only up to around 1″ deep. Refrigerate and allow to set for 2 hours. When set, run a small knife along the formed gelatin horizontally and vertically creating 1″ dices.
In a large bowl, take cream, milk and condensed milk and 1/2 tsp of pandan essence and whisk all together. Drain liquid and syrup from buko strips and sago then toss all ingredients.
Keep refrigerated until ready to serve.
---Try adding Nata De Coco--- (a cup will do)
Chestnut Cheesecake
CHESTNUT CHEESECAKE
Crust:
2 1/4 C Graham Cracker, crushed
1 1/4 C pecans, finely chopped
1/2 C + 1 Tbsp butter, melted
1 C granulated sugar
Filling:
3 8-oz. pkgs cream cheese
1/2 C sugar
4 eggs
1/3 C heavy cream
1 Tbsp + 1 Tsp vanilla
1 C Chestnut Puree
Combine the Graham cracker crumbs and the chopped pecans in a bowl. Pour in the melted butter and mix. Add the sugar and mix. Divide into 2 parts. Press into the bottoms of two 9" spring form pans.For the filling cream together the cream cheese and sugar. Combine eggs in a bowl and beat until smooth. Add to the cream cheese mixture and mix until well blended. Add the cream, vanilla and puree. Mix well. Pour half the filling into each of the crust-lined pans. Bake at 350 deg F. for 45 minutes. Makes 2 9" cheesecakes.
CHESTNUT PUREE
4.5 oz chestnut flour
1/4 C heavy cream
1 tbsp powdered sugar
1 tsp vanilla
5/8 C water
Combine ingredients in a blender. Blend until perfectly smooth. Use in recipes as directed.
Crust:
2 1/4 C Graham Cracker, crushed
1 1/4 C pecans, finely chopped
1/2 C + 1 Tbsp butter, melted
1 C granulated sugar
Filling:
3 8-oz. pkgs cream cheese
1/2 C sugar
4 eggs
1/3 C heavy cream
1 Tbsp + 1 Tsp vanilla
1 C Chestnut Puree
Combine the Graham cracker crumbs and the chopped pecans in a bowl. Pour in the melted butter and mix. Add the sugar and mix. Divide into 2 parts. Press into the bottoms of two 9" spring form pans.For the filling cream together the cream cheese and sugar. Combine eggs in a bowl and beat until smooth. Add to the cream cheese mixture and mix until well blended. Add the cream, vanilla and puree. Mix well. Pour half the filling into each of the crust-lined pans. Bake at 350 deg F. for 45 minutes. Makes 2 9" cheesecakes.
CHESTNUT PUREE
4.5 oz chestnut flour
1/4 C heavy cream
1 tbsp powdered sugar
1 tsp vanilla
5/8 C water
Combine ingredients in a blender. Blend until perfectly smooth. Use in recipes as directed.
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