Klutzy Kitine

Charlie Chan Chicken Pasta

2008-05-12T02:15:00.000-07:00

1 bottle java sauce (I prefer Aristocrat's)
Lots of garlic, minced
4-5 pcs. Red pepper (the small hot ones)
Butter
3-4 pcs. Shiitake mushroom (soak in water for 20 mins, de-stem, and cut into thin strips)
2-3 pcs. Chicken strips (breast or thigh)
Oyster sauce
Salt
1/2 cup roasted nuts
1 pack spaghetti noodles

Directions
Cut the chicken breast or thigh into strips, and marinate in oyster sauce for 10-15 minutes.
Over low heat, in a non-stick pan, melt butter.
add the minced garlic until it turns brown (still over low heat so as not to burn them)
Add the chicken strips and mushroom strips.
Add the roasted nuts.
Pour 1 bottle java sauce.
Taste the sauce, if it already tastes good for you, then add in the noodles. If not,
Add little amount of oyster sauce and salt.
Serve hot.
Note: Add little amount of oil while boiling your spaghetti noodles. So the dish will not be dry.

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Ingredrients:
500 g Spaghetti
2 pcs Chicken fillet, sliced into strips
(I prefer using thigh fillet but breast is also good.)
1 1/2 Tbsp Cornstarch
3 Tbsp Oil
1 Tbsp Soy Sauce
3 cloves Garlic, minced
1/4 tsp Chili flakes
1 Tbsp Chili sauce
14 oz Java sauce
1 Tbsp Oyster sauce
1 cup Shitake mushrooms, sliced
1 cup Peanuts, unsalted
1 stalk Green onion, chopped (as garnish)
Salt and pepper to taste

Procedure:
1. In a bowl, mix together chicken, soy sauce, cornstarch, and pepper. Marinate the chicken for at least an hour.
2. Boil water in a pot. Add a pinch of salt and a dash of oil. Cook the spaghetti for 8 to 10 minutes or until al dente. Drain and rinse.
I actually like rinsing my pasta to stop the cooking process and get rid of excess starch, that way, it won’t get soggy.
3. In a pan, heat oil. Add garlic and saute until light brown. Put the marinated chicken strips and stir fry. Add the Shitake mushrooms and chili flakes. Cook until everything is tender. Set aside.
4. In the same pan, mix the java sauce, oyster sauce, and chili sauce. Simmer until it thickens.
I want to cook the sauce separately since I don’t want the chicken to absorb all the brown color from the sauce. This is also the best time to adjust according to your taste because it is practically how the whole dish will taste like. If you want it really spicy, then add more chili sauce.
5. To combine them all, add the pasta and the chicken fillet mix into the pan and toss.
6. Finally, add the peanuts and cook for another minute or two. Add salt and pepper if desired. Garnish with green onions.

Moist Carrot Cake

2008-04-29T05:49:00.000-07:00

2 cups all-purpose flour
1 1/4 cup of brown sugar
1 1/2 tsp ground cinnamon
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 eggs
1 1/2 canola oil
2 cups finely grated carrot
1 cup well-drained crushed pineapple
1 cup flaked dessicated coconut
1/2 cup chopped walnuts
1 cup raisin

Cheese Cream Frosting:
125gm cream cheese - softened, at least take it out from the fridge 30 minutes before working on it
3 tbsp sugar
3 tbsp unsalted butter - softened
3 tbsp orange juice
1 tbsp fresh milk

Method:
1. Beat sugar and eggs until the sugar dissolved. Pour in veggie oil and mix well.
2. Sift together cinnamon powder, all-purpose flour, baking soda and baking powder. Add into the wet ingredient above and mix well.
3. Add in carrots, pineapple, dessicated coconut, raisins and walnuts. Mix well.
4. Pour into a greased baking dish;
5. Bake in a preheated oven at 170 degree C for 50-60 minutes.
6. For Cream Cheese Frosting, cream sugar and butter - add in cream cheese until smooth. Add in orange juice and milk. Spread over the top of cooled carrot cake

Pork Kadios

2008-04-19T05:55:00.000-07:00

1 pig’s leg. (hind part)
3 cups kadios, the partly green and violet ones
4 pcs average batuan fruits
jackfruit, 2×4x8 inches, sliced
garlic, onions, tomatoes, salt.
2 1/2 liters of water

grill the pork leg in very hot coals. the goal is to make some parts of the pork singe to black to coax out the aroma of the burnt pig skin

cut the pork legs into desired size. i usually cut it 2 inches crosswise. sautee with the three amigos: garlic, unions and tomatoes

boil [is that the right term? first time writing a recipe :-) i just usually tell people how to cook things.] til it’s almost melt-in-your mouth soft. throw in the batuan

add the kadios. wait til it becomes soft. add salt to taste

add the jackfruit. let it boil for a minute. serve

White Chocolate Cookies

2008-04-19T04:43:00.000-07:00

2 1/4 cups all-purpose flour

2/3 cup cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt

1 bar butter or margarine, softened

3/4 cup granulated sugar

2/3 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups white chocolate morsels

Combine flour, cocoa, baking soda and salt in small bowl.Beat butter, granulated sugar, brown sugar and vanilla extract inlarge mixer bowl until creamy. Beat in eggs. Gradually beat in flourmixture. Stir in morsels.
Drop by well-rounded teaspoon onto ungreased baking sheets.
Bake in preheated 350° F. oven for 9 to 11 minutes or until centersare set. Cool on baking sheets

Pork Pata and Peanut Stew

2008-04-18T09:24:00.000-07:00

QUESTION: Does my mom put onion and garlic here??? not quite sure can't ask my mom war kami now eh...

Anyways can't find a picture in the web. So, if my mom cook this recipe i'll took some to show you.

1k pork pata, cut into portion size
30 g Fresh peanuts, shelled
Slices peeled ginger, 1 cm thick
Spring onions
2.8 liters Water
1/4 tsp. Salt

Method :

Put the pork pata, peanuts, ginger and spring onions into a large, heavy pot together with the water and bring to the boil over a high heat.
Turn down the heat to a simmer and skim off any scum. Cover and simmer for 2 1/2 hours, stirring once in a while.
Skim off scum and season with salt to taste.
The meat may be served in chunks or cut into small pieces.

**I don't eat pork skin BUT I love peanuts. *-*

Sa Yang Choi (Beef and Watercress Stew)

2008-04-18T08:47:00.000-07:00

I was trying to figure out how to cook "sa yang choi" a beef and watercress stew that my mom cooks... I don't know where she learned it but its one of our favorite.

I came across with this recipe in the web. I was googling watercress and try to get some image of it when I saw this one. Actually, I wasn't expecting that i would find one... i just alter it a bit to show how my mom cooks it (originally, this stew comes with red dates and pork is used instead of beef) I just omitted it!

I really don't know the name of this food but everytime we ask our mom whats for lunch she'll say sa yang choi so I'm gonna call it that way na lang.

Beef
Watercrest
Salt to taste

Wash and separate the watercrest’s sprouts and stems and put them in a different bowl.
Boil water in a stockpot and add in pork ribs once it’s boiling. Then throw in the watercrest stems then boil for 1.5 hours.
Remove the stems from the stockpot and put in the watercrest sprouts and let it boil for another 1/2 hours.
Add salt before serving.

** My mom would normally brown the meat first before stewing. Then, she would add water and put some cloves of garlic.... and knorr beef cubes (her typical flavoring)

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Watercress = Sa Yang Choi (that's how we call it)

I remember... before during our kitchen lab. our professor won't believe me that we have watercress here in the philippines. She keeps insisting that we don't have one... and points out that maybe its a water spinach and not watercress. well, she is wrong this one really looks like our "sa yang choi" a watercress... what do you think? for me it is!

Adobong Kangkong

2008-04-18T08:31:00.001-07:00

2 bundles kangkong
2 tbsp. cooking oil
4 cloves garlic, minced
1 piece Maggi Pork Broth Cube
3 tbsp. vinegar
1 tbsp. soy sauce

Cut leaves off stem and slice tender stems to 2 inch lengths. Discard tougher ones.
Heat oil and saute garlic until brown.
Stir in Maggi Pork Broth Cube and stems of kangkong.
Add vinegar, soy sauce and 1/4 cup water. Simmer until almost done before adding the leaves. Continue cooking for 1 more minute.

Adobong Sitaw

2008-04-18T08:24:00.000-07:00

Ingredients

2 tbps. vegetable oil
2-3 cloves mashed garlic
1 sliced onion
1 tsp. bagoong alamang or to taste
1/2 cup cubed pork
1/2 cup peeled and deveined shrimp
1 bundle of sitaw (yard long beans) cut in 3-inch length
1/4 cup water if needed

Saute garlic and onion in hot vegetable oil as usual
Add bagoong and stir
Add the pork and stir until slightly brown
Add the sitaw and keep stirring until coated with oil
Add the shrimps (if overcooked, shrimps tend to be tough)
Cover pot so let cook for a couple of minutes
Check if gets too dry and keep stirring
Add 1/4 cup water if it dries up to prevent burning
Cook until veges are tender but still crisp
Serve with hot steamed Jasmine rice.

Sopas

2008-04-18T08:13:00.000-07:00

Chicken (preferably breast and neck)

Onions, diced

Garlic, crushed

2 c of elbow macaroni

Carrots, diced

Potatoes, diced

Spring onions

Cabbage, shredded

Hard-boiled eggs

1 cup of evaporated milk

Salt and pepper

Patis (fish sauce)

Add chicken in a pot of boiling water. Bring to boil. Add salt and pepper and simmer until cooked. Remove chicken, de-bone and set aside. Return the bones to the pot. Add onions, potatoes and a tablespoon of diced carrots, and continue simmering for flavorful chicken broth.
Meanwhile, heat oil in a large saucepan. Throw in garlic and sauté until golden brown. Scoop out 2 or more tablespoons of fried garlic and set aside. Add shredded chicken into the saucepan, sprinkle with patis and stir-fry until slightly browned. Transfer more than half of the cooked shredded chicken in a bowl and set aside.

Throw in onions into the saucepan and continue cooking for about 2 minutes. Discarding the chicken bones, pour in the chicken broth from the other pot. Add more water if necessary to have enough liquid for soup as well as to cook pasta. Add elbow pasta when the soup boils and simmer until al dente. Throw in the rest of the diced carrots and shredded cabbage and cook for another 3 minutes. Slowly add milk while stirring to avoid curdling. Adjust the taste with patis or salt. Cook for another minute then serve hot topped with shredded chicken, fried garlic, ringlets of spring onion and sliced hard-boiled eggs. Mix the yolk with your portion of soup.

Pinakbet

2008-04-18T07:21:00.000-07:00

1/3 kg. yellow squash, sliced into cubes

1 long bitter gourd.

a bunch of string beans

8-10 pcs. okra

4 eggplant

1 ½ cups diced tomatoes

3 long green chillies

2-3 tbsp garlic, finely crushed

2 medium onions, finely sliced

a knob of ginger, roughly crushed

1 cup fresh shrimp extract

½ cup bagoong alamang (shrimp paste)

¼ kg. pork

2 tbsp lard or cooking oil

water

In a deep pan, heat the oil and fry the garlic till golden brown then add the onions till transparent. Add the ginger and then the tomatoes. Simmer till it is a pasty consistency then stir in the shrimps then the bagoong and let dry to ‘toast’ the mixture.

Stir the pan to keep the mixture from burning then pour in the shrimp extract. Again, let it ‘toast’ and pour in a tablespoon or two of water if it gets too dry then add the pork. When the pork has become tender, put in the squash and the chillies. You can add the chillies later if you don’t like the pinakbet spicy or even omit completely.

After around five minutes, add the bitter gourd, let it sweat till half-cooked then add the beans. At this point, the small slices of squash have become very tender and tend to thicken the sauce.

When the bitter gourd and the beans are around 3 minutes from being done, put in the okra. Stir gently, then sweat for a minute then add the aubergine. Pour in a small amount of water if it becomes too dry. Simmer gently then test all the vegetables for doneness. Turn off the heat and cover the pan for a few minutes before serving.

Cheese Bread

2008-04-18T04:42:00.000-07:00

2 cups flour
4 tsp. baking powder
1 1/2 teaspoons salt
1 1/2 cups shredded Cheddar cheese
1/4 grated Parmesan cheese
2 eggs, beaten
1/4 cup butter, melted
1 cup milk
2 tablespoons grated Parmesan cheese

Preheat oven to 350F degrees.
Combine flour, baking powder, and salt. Stir in Cheddar cheese and 1/4 cup Parmesan. Mix together eggs, butter and milk. Add to the dry ingredients. Stir only until moistened. Batter will be somewhat lumpy. Do not over mix.
Pour into a greased 9x5" loaf pan. Smooth down the center with a wet spatula to flatten top. Sprinkle evenly with 2 tablespoons Parmesan cheese.
Bake about 45 minutes.
Serve warm, or sprinkled with cheese and toasted the next day.

Chicken Mango Roll

2008-04-17T08:25:00.001-07:00

Chicken Roll - Like the one I use to eat way back in highschool - one of my favorite snacks - I usually match it with soya milk. *-* really yummy n tofiluk hihihi

Chicken breast, cooked and cubed/shredded
ripe mango
mayonnaise
breadcrumbs
salt and pepper
oil for frying

"still don't know the exact measurements 'cause i'm still trying to figure out how to make it."

"since mango is in-season now... i think have to buy chicken breast to try cooking this one."

Radish Cake

2008-04-17T08:14:00.000-07:00

Ingredients:

1 radish, grated (squeeze out excess juice)

2 cups of rice flour

3 cups water

1 tsp pepper

2 tsp salt

Optional ingredients: (you can use either one or you can use all of the following)

chinese mushroom, cut into strips

lean meat, cut into strips

chinese sausage, sliced

dried shrimps, soaked in water to soften

Garnish:

shallots spring

onions

chilli

Procedure:

1. Fry shallots till golden and remove. Next, fry chinese sausage and remove. Fry the dried shrimps (which have been removed from water and pat dry). Set all these ingredients aside.

2. Fry radish, add salt and pepper, then add flour. Add the above ingredients together and fry till well mixed.

3. Pour out into a round cake tin and steam for 1/2 an hr.

4. Remove from steamer and garnish.

Pork Floss

2008-04-17T07:31:00.000-07:00

3 lbs pork shoulder
1.5 cups water
1.5 tablespoons dark soy sauce
6 tablespoons light soy sauce
2 teaspoons white pepper powder
1.5 teaspoons salt
250g sugar

Slice the meat into medium thickness. Simmer the meat water until the pork is soft. This takes about one hour.

Stir in the seasoning and cook again over medium heat until the stock is almost dry.

Remove the meat and cut the meat into fairly big pieces.

Shred the meat into fine shreds with a fork.

Put the shredded meat in a wok together with the remaining stock and fry till almost dry.

Lower the heat and add sugar while the meat is still moist.

Keep on frying until the meat floss is dry and crispy.The whole process of frying takes at least one hour or more. It takes some time but it is worth the effort.You’ll appreciate the store bought pork floss more after you’ve gone through the tedius process of making it.

Pork Floss Buns

2008-04-17T07:14:00.000-07:00

Ingredients:

Filling:

50-80g Pork Floss (or Chicken or any other meat floss you choose)

Dough:

285g Bread Flour,

35g Sugar

1/2 tsp Salt

6g instant dry yeast

30g egg (small sized)

85mL warm milk

84g water

22g butter

Garnish:

2 eggs, beaten

Sesame seeds (to your liking)

Method:

1. Add the A and B dough ingredients into a mixing bowl, and mix with a dough hook slowly for 1 minute. Then change to the medium speed, and continue to mix for 3 minutes until a dough is formed.
2. Add the butter gradually and mix for 5 minutes on medium until it is fully developed. It should be elastic, smooth, not sticky and slightly not touch the sides of the mixing bowl.
3. Put a cloth over the mixing bowl with the dough in and leave it under the sun (or a warm place) for about an hour until the dough has doubled in volume. If you live in an area with a cold climate, I suggest warming up your oven as a substitute for the sun’s warmth.
4. Punch and knead the dough. Divide into portions about 60g. Let the portions rest for 15 minutes at room temperature.
5. Flatten the bread into a round shape and place about a tablespoon of pork floss in the middle of the dough. Seal the edges of the round dough to make a shape of a bun.
6. Either grease a tray or line it with baking/parchment/greaseproof paper and put the buns here. Put a cloth over the tray and buns and leave the dough for 45 minutes.
7. Brush the beaten egg over each bread so it turns a light golden brown, and sprinkle sesame seeds on top of the buns.
8. Bake in an oven that has been preheated at 170C for about 15-18 minutes until it has turned golden.
9. Place the buns on a wire rack and let the buns cool.

***

Recipe 2:

3 cups bread flour

1.5 cups all purpose flour

1 pack rapid rise yeast

8 tablespoons granulated sugar

4 tablespoons dry milk powder

300ml warm water (about 105F)

1 egg

1 tablespoon salt

5 tablespoons of unsalted butter, at room temperature

480g bread flour

120g all purpose flour

1 pack rapid rise yeast

110g caster sugar

20g dry milk powder

300ml warm water (about 105F)

1 egg

1 tablespoon salt

60g unsalted butter, at room temperature

pork floss

mayonaise

Add yeast to warm water in a medium bowl, and set aside for 10 minutes. Next, add the bread flour, all purpose flour, granulated sugar and dry milk powder into a large mixing bowl. Slowly mix in the water + yeast mixture with the help of a scraper. Add in egg and softened butter. Mix well and knead to form a smooth and elastic dough.

After kneading, leave the dough to prove for 1 hour, or till it doubles in size.Try pressing a finger into the dough, it should leave a clear mark when it's ready. The dough is now ready to be shaped.For pork floss bun,Divide the dough into 60g portion, shape into balls and leave them to rest for 10 minutes.Shape the dough into oblong shape and put them on a baking sheet lined with parchment paper. Or you can grease the baking sheet without using parchment. Leave the dough to prove for 45 minutes-1 hour.

Brush with egg wash and bake on the middle of the oven at 375F for 12-15 minutes.When the buns are cooled, spread a thin layer of mayonaise on top of the buns and coat generously with pork floss.

*Need to find an egg cream filling for this one*

***

Could it be this?!?

1/3 cup sugar

1/4 cup cornstarch

2 egg yolks

1 cup milk

1 tablespoon butter

1 teaspoon vanilla extract

Preparation:

Combine sugar, cornstarch, egg yolks, and milk in top of a double boiler; stir well with a whisk. Cook over simmering water 8 to 10 minutes or until thickened, whisking constantly. Remove from heat; whisk in butter and vanilla. Pour custard into a bowl; place plastic wrap directly on top of custard to prevent a skin from forming. Chill at least 2 hours.

My Lola's Papaitan (Bitter-bitteran) or (Innards Stew)

2008-04-17T03:33:00.000-07:00

My Lola's papaitan is the only papaitan I would ever eat. WHY? aside from the fact that I'm sure of how safe it is to eat (regarding HACCP) for me and my kapatids... my lola cooks the best "papaitan".

My lola is an ilocana. I'm not quite sure if papaitan (based on its name) should taste bitter. So, I try to google it and majority of it says that papaitan is bitter and main ingredients are pork, beef, goat? WHAT!? GOAT! (I never eat goats meat =( ).

But, my lola's papaitan is different... she uses pork/beef and taste a little salty and "maasim". really tasty. I really love her papaitan one of my favorite food. and I miss my Lola Taba's papaitan.

Sad to say we won't be able to taste it again or even ask for that recipe... But if my memory serves me right heres some of the ingredients:

pork/beef (not quite sure what part)
pork/beef intestine
pork/beef tripe
pork/beef liver
pork/ beef bile
ginger
garlic
salt and pepper

I don't know how it is done so I can't post it...

Maybe if I was able to get her recipe... I'll be rich by now hihihi tsk* tsk* tsk* sayang...

I have to make it on my own na lng.

Anyways, my lola's papaitan look more like this without the sili.

I'm so missing it! Grrrrrrrrrrrrrr.............

Beef with Potatoes

2008-04-17T02:58:00.000-07:00

This dish is more like a picadillo without the tomatoes, atsuete etc. etc.

In short, a simpified version of cooking picadillo.

I don't have the exact measurement for this one. just trust your tastebuds!

Ingredients:
Ground Beef
potato, cut like french fries but a little smaller 1 - 1.5 inch length
garlic
oyster sauce
soysauce
rosemary and thyme
salt and pepper
water
cornstarch disolve in water

Saute garlic in oil add a pinch of salt (it's one of my habit - adding salt while sauteeing garlic. 'cause I've read it helps release more its taste). add beef cook till brown season with oyster sauce, salt and pepper ( if you have rosemary and thyme: you may also add it!). add potato and water (water should cover the beef and the potato). simmer for 15 minutes. add soy sauce. and thicken the sauce by adding cornstarch mixture.

Tortang Talong (Eggplant and Meatloaf Omelette)

2008-04-17T02:24:00.000-07:00

A non-traditional way of cooking our tortang talong (eggplant omelette). Cause traditionally, tortang talong (eggplant omelette) should look like this right?

Mine's, look more like this! minus the 'tangkay' with a twist

I got so tired of seeing my mom cooking our tortang talong one-by-one. it's so time consuming. so, I suggested her this kind of method. A much easier way of cooking and less expensive too. hihihi *-*

4 Eggplant, grilled and skinned
1 can Meatloaf, cut into cubes
4-5 eggs, whisked
8 cloves garlic
1 onione (white or red)
2 tbsp oyster sauce
a dash of salt and pepper
nutmeg
oil for frying

Saute garlic and onion in a pan. then add meatloaf. cook till slightly brown.
Mash eggplant using a fork.
Mix eggplant with meatloaf and whisked egg in a mixing bowl.
then add oyster sauce and season it with nutmeg, salt and pepper.
heat pan, then fry.

NOTE: you may use ground beef or pork in replace of meatloaf whichever you like....
although if you use beef or pork. you'll have to cook it much longer.

Pork Floss Pancakes

2008-04-16T22:49:00.000-07:00

1/2 cup all-purpose flour
2 eggs
finely chopped green onions
salt and pepper to taste
Pork Floss

Combine all the ingredients in a mixing bowl and add enough water to form a smooth and slurry batter.
Place a ladle of the batter into an oiled frying pan on medium low heat and swirl to coat the whole pan.
When the batter has set, flip the pancake to cook on the other side.
Place some pork floss on one end of the pancake.
Roll the pancake up into a roll. All this is done while the pancake is still warm on the pan. Ming who helped Julie to make this must have a pair of steel hand as she was able to handle the hot pancake with her bare hand.
For me, I will make the pancake first and remove it from the pan before I add the pork floss and do the rolling.

Coleslaw

2008-04-16T22:19:00.000-07:00

1 1/3 cups mayonnaise

3 tablespoons white vinegar

2 tablespoons plus 2 teaspoons granulated sugar

2 tablespoons milkdash salt

8 cups chopped cabbage (1 head)

1/2 cup shredded carrot

1.Combine all ingredients except the cabbage and carrots in a large bowl and blend until smoothwith an electric mixer.

2.Add cabbage and carrots and toss well.

3.Cover and chill overnight in the refrigerator. The flavors fully de velop after 24 to 48 hours.

Crispy Hash Brown

2008-04-16T22:14:00.001-07:00

3 Tbsp olive oil
1 lb Russet baking potatoes, peeled and grated
Salt and pepper

1. Heat 3 Tbsp of olive oil in a large frying pan on medium high heat.

2 While the pan is heating, squeeze out as much moisture as you can from the grated potatoes. It's easiest to do this with a potato ricer, using it much like you would a garlic press, except you don't force the potatoes through the ricer. You just press out the moisture. If you don't have a ricer, use paper towels to squeeze out as much moisture as you can from the grated potatoes.

3 When the oil in the pan heats up to the point of shimmering, but not smoking, add the grated potatoes, spreading them out along the bottom of the pan. The potatoes should not be too thick in any one place, no more than a half inch thick. Sprinkle some salt and pepper on the potatoes. After a few minutes, lift up one edge of the potatoes and see how done they are. If they have fried to a golden brown they are ready to flip. Use a large spatula to flip the potatoes over all at once, or divide the large potato cake into halves or quarters and flip. Continue to cook until they are golden brown on the bottom.
Serves 4.

Spicy Chicken Fillet Sandwich

2008-04-16T21:43:00.000-07:00

Ingredients:
7 cups vegetable oil
1/3 cup Red Hot Pepper Sauce
2/3 cup water
1 cup all-purpose flour
2 1/2 teaspoons salt
4 teaspoons cayenne pepper
1 teaspoon coarse ground black pepper
1 teaspoon onion powder
1/2 teaspoon paprika
1/8 teaspoon garlic powder
4 chicken breast fillets
4 plain hamburger buns
8 teaspoons mayonnaise
4 lettuce leaves4 tomato slices

1. Preheat 7 cups of oil in a deep fryer to 350 degrees. You could also use aheavy skillet and fry in small batches. For a healthier version, broil thechicken in the oven.
2. Mix the pepper sauce and water in a bowl.
3. Combine the flour, salt, cayenne pepper, black pepper, onion powder, paprikaand garlic powder in a different bowl.
4. Pound each of the chicken pieces until about 3/8-inch thick. Trim if necessaryto help it fit on the bun. For easy cleanup, place the chicken in a zipbag before pounding.
5. Coat each piece with the flour, then roll it in the watered down peppersauce. Coat the chicken again in the flour mixture and set it aside. Repeatfor other fillets.
6. Fry the chicken for 10 minutes or until they are brown and crispy. Removethe chicken to paper towels to drain.
7. Prepare each sandwich by grilling the face of the hamburger buns on a hotfry pan. Spread 2 teaspoons of mayonnaise on each bun.
8. Place a tomato slice on the mayonnaise, then stack lettuce on top of thetomato.
9. On the bottom bun, place one piece of chicken.10.Assemble and serve warm.

Aussie Fries

2008-04-16T21:36:00.000-07:00

1 pound bag of frozen french fries

1 cup shredded colby jack cheese

6 strips of bacon, cooked

Oil for frying

Heat oil to 350 degrees in a large heavy skillet.
Fry the potatoes in small batches, until golden brown.
Drain the fries on paper towels. Keep them warm in a 250 degree F oven until all the fries are done.
Place the cooked fries onto a plate. Salt the fries to taste, and sprinkle on cheese and cooked bacon.
Place back into a warm oven until the cheese begins to melt.

Serve with dipping sauce:

1/2 cups sour cream

1 Tbsp horseradish

dash cayenne pepper

dash salt

dash black pepper

Combine all ingredients and mix well.

Black And White Cookies

2008-04-16T21:32:00.000-07:00

2 1/4 cup all purpose flour
1/2 cup Unsweetened cocoa powder
1/2 teaspoon Baking soda
1/4 teaspoon Salt
1 cup Dark brown sugar; packed
3/4 cup White sugar
1 cup Salted butter; soft
3 large Eggs
2 teaspoon Pure vanilla extract
5 1/4 oz Semisweet chocolate bar - chopped coarsely
5 1/4 oz White chocolate bar - chopped coarsely

Preheat oven to 300 degrees.In a medium bowl combine flour, cocoa, baking soda and salt.Mix well with a wire whisk. Set aside.Blend sugars in a large bowl using an electric mixer at medium speed.Add butter and mix, scraping down the sides of the bowl. Add eggs and vanilla, and beat at medium speed until smooth.Add the flour mixture and chocolates, and mix at low speed until just combined. Do not overmix.Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart.Bake about 25 minutes.Transfer cookies immediately to a cooling rack.
Yield: 3 dozen cookies.

Barbecue Sauce

2008-04-16T21:29:00.000-07:00

1 cup applesauce
1/2 cup Heinz ketchup
1 1/4 cups light brown sugar, packed
6 Tbsp lemon juice
salt and pepper
1/2 tsp paprika
1/2 tsp garlic salt
1/2 tsp cinnamon

In heavy saucepan bring mixture to boil. Stir constantly about 4 to 5 minutes. Turn heat to low and continue to stir (about 5 minutes) making sure sugar is completely dissolved.
Allow to cook without stirring for 15 minutes on lowest possible heat, uncovered. Transfer to top of double boiler over simmering water if to be used as a basting sauce for ribs or chicken during baking; or cool sauce and refrigerate covered to use within 30 days.

Buffalo Shrimps

2008-04-16T21:25:00.000-07:00

Ingredients:

Buffalo Sauce:

1/4 cup hot sauce

1/4 cup butter

1/8 teaspoon paprika

1 dash black pepper

1 dash garlic powder

Shrimp:

12 uncooked large shrimp, peeled and deveined

1 egg, beaten

1/2 cup milk

1 cup all-purpose flour

Directions:

Buffalo Sauce:

Combine ingredients in a small saucepan over medium heat until butter is mixed through.Cover, and keep warm over low heat.
Shrimp:Combine egg and milk in a small bowl.Place flour in a large zip-type bag.Coat six of the shrimp with egg mixture, then toss them in the bag of flour and shake well to coat.Leave these shrimp in the bag, and repeat the process with the remaining shrimp. Make sure they are all well coated with flour.Refrigerate about 5 minutes while the deep fryer heats up to 375 F.Deep fry for 8 to 10 minutes, until shrimp tails are dark brown.Remove, drain, and toss gently with Buffalo Sauce.

Fried Chicken

2008-04-16T21:18:00.000-07:00

1 Tbs sugar

1 1/2 cups self-rising flour

1/2 cup cornstarch

3 tsp seasoned salt

2 tsp paprika

1/2 tsp baking soda

1/2 cup biscuit mix

1 envelope Italian dressing mix

1 envelope onion soup mix

1 Chicken (Cut into Pieces)

2 eggs, mix with 1/4 cup cold water

1 cup corn oil (for frying)

Combine first set of ingredients in a 4-cup bowl. Mix to blend the ingredients thoroughly.
Dip the chicken pieces in egg mixture and then into dry coating mix and repeat so each piece is double coated.
Pre-heat the oil in a heavy skillet. Brown pieces skin-side down for 4 to 6 minutes. Use medium high heat.
Turn and brown underside of pieces a few minutes. Transfer to an oiled or Pam-sprayed pan. Cover with foil, sealing it on only 3 sides of pan.
Bake at 350F for about 45 to 50 minutes. Remove foil, then Bake another 5 minutes until the coating is crisp.

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3 pounds chicken
1 quart buttermilk
1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
1/2 cup butter
16 ounces vegetable shortening

Chicken Gravy:
4 tablespoons pan fat and bits
3 tablespoons flour
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon cayenne

Directions

Preheat oven to 350°

1. Place the chicken parts in a medium-sized bowl and add enough buttermilk to submerge the chicken. Cover with plastic wrap and place in the refrigerator for 8–12 hours or overnight.
2. Remove the chicken from the refrigerator. Remove the chicken from the buttermilk and shake off the excess, and bring to room temperature. Discard the buttermilk.
3. Combine the flour, cornstarch, salt, cayenne pepper and freshly ground black pepper in a plastic bag. Add the chicken and shake to coat. Remove the chicken pieces from the bag, shaking off any extra coating.
4. Melt the butter and vegetable shortening in a large frying pan over medium-high heat.
5. Bring the temperature of the fat to 355º Fahrenheit. Brown the chicken in batches, cooking three or four pieces at a time until golden (three to four minutes). Make sure to bring the fat temperature back up to 355º before you begin browning each batch.
6. Remove the browned chicken from the fat (reserve fat for gravy), pat off excess grease with paper towels, and set the chicken on a cake rack placed over a cookie sheet.
7. Bake the chicken on the rack for 35–45 minutes or until fully cooked. Serve hot or cold.
Chicken Gravy
1. Carefully pour off most of the chicken’s cooking fat, leaving only four tablespoons in the pot. Turn the heat to medium-high and whisk in the flour, forming a roux. Whisk vigorously to scrape up all of the flavorful bits from the bottom of the pan.
2. Lower the heat if needed and cook for several minutes, stirring often, until the nutty flour scent is gone and the mixture begins to turn golden brown.
3. Add the chicken stock to the roux in a thin, steady stream, whisking constantly to prevent lumps.
4. Bring the gravy to simmer and cook, stirring occasionally, until it is reduced in volume by about half.
5. Add the salt, pepper, and cayenne pepper. Mix well.
6 Taste the gravy and adjust the seasoning if needed.
NOTE: Don’t panic if your gravy lumps up a bit. Just whirl it in the blender or run it trough a strainer—Perfection!

Chicken Burger

2008-04-16T21:14:00.000-07:00

Makes 4 sandwiches.

2 whole chicken breasts, boned and halved
1 cup teriyaki marinade
4 whole-wheat hamburger buns
8 slices bacon
1/4 cup mayonnaise
3/4 cup alfalfa sprouts
4 lettuce leaves
4 large tomato slices
4 slices Swiss cheese
Salt & Pepper, to taste

1. Marinate the chicken for at least 30 minutes in the teriyaki marinade.
2. Preheat your grill to medium heat.
3. Brown one side of each bun on the grill.
4. Cook the bacon in a pan until crunchy, then set aside.
5. Grill the chicken breasts about 5 minutes on each side, until cooked through.
6.Apply about 1/2 tablespoon of mayonnaise on the bun.
7. Divide the sprouts into 4 portions and place on each bottom bun.
8.Then, put a lettuce leaf, and a slice of tomato on top.
9. Put one chicken breast on top of the tomato.
10.Add a slice of Swiss cheese on the chicken, and 2 pieces of bacon.
11.Top with the other side of the bun.
12. Microwave for roughly 10 seconds to warm.

Avocado Egg Roll

2008-04-16T21:08:00.000-07:00

2-4 servings

30 mins prep time

Egg Rolls:
1 large avocado, peeled, pitted, & diced
2 tablespoons sun-dried tomatoes, chopped
1 tablespoon finely chopped red onions
1/2 teaspoon fresh cilantro, chopped
1 dash salt
4 egg roll wraps (can also use wonton wraps)
1 egg, beaten
Oil for deep-frying

Dipping Sauce:
1/4 cup olive oil
4 teaspoons white vinegar
1 teaspoon balsamic vinegar
1/2 teaspoon tamarind pulp
1/2 cup honey (I use slightly less)
1 pinch turmeric
1/2 cup chopped cashews
2/3 cup fresh cilantro
2 garlic cloves
2 green onions
1 tablespoon sugar
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin

Dipping Sauce:
1. Combine vinegars, honey, tamarind, and saffron in a microwave safe bowl. Stir until tamarind is dissolved completely.
2. Microwave for 1 minute.
3. Using a blender, Puree tamarind mixture, cashews, cilantro, garlic, onions, sugar, pepper, and cumin.
4. Pour mixture into a bowl and stir in oil.
5. Cover and refrigerate until ready to use.

Egg Rolls:
1. Stir together avocado, tomatoes, onion, cilantro, and salt.
2. Distribute filling evenly on the center of each egg roll wrapper.
3. Fold one corner up, 1/4 of the way over the filling.
4. Brush the remaining corners and edges with beaten egg, roll up the left and right side, then fold top corner over all and press to seal.
5. Repeat with the remaining wrappers.
6. Deep-fry the egg rolls in 375 degree oil for 3-4 minutes, or until browned.
7. Drain on paper towels.
8. Slice egg rolls diagonally in half and serve with the prepared dipping sauce.

Spanish Bread (Pinoy version)

2008-04-14T08:52:00.000-07:00

dough:

1 to 1 1/2 packets of yeast
1/4 c warm water
1/2 c milk
1/2 c melted butter
1/3 c sugar
4 egg yolks
1 tsp salt
3-3 1/2 c all purpose flour

filling:
3/4 c breadcrumbs
1/2 c brown sugar
1 tbsp all-purpose flour
1/2 tsp baking powder
1 tsp vanilla extract
extra breadcrumbs

dissolve yeast in warm water. in a bowl, combine milk, butter, sugar, egg yolks and salt. blend well then add the yeast mixture and enough flour to make a moderately stiff dough. transfer dough to a floured surface and knead until smooth and elastic. place dough in a greased bowl, cover and let rise until double in bulk.punch down dough then divide into equal pieces. combine all the ingredients for the filling. roll out each dough into a small rectangle. brush with butter then spread with some of the filling (or you can just sprinkle a little sugar on the butter or omit this step). roll up, then cover in breadcrumbs. place seam side down on greased baking sheets. let rise until doubled in bulk again then bake in a preheated 325˚F oven for 20 minutes or until lightly brown.

Ensaymada

2008-04-14T08:40:00.000-07:00

3 1/2 to 4 teaspoonfuls of yeast

1/3 cup of lukewarm water

1 1/2 teaspoonfuls of white sugar

1/2 cup diluted evaporated milk or undiluted whole milk

1/2 cup white sugar

1/4 cup melted butter

3 egg yolks

2 1/2 to 3 cups unsifted all-purpose flour (after measuring sift flour)

grated mild white or yellow cheese

white sugar, softened butter for top or filling

dissolve the yeast in the lukewarm water and 1 1/2 teaspoonful of white sugar. mix, then set aside until bubbly. mix everything together until well incorporated and smooth. transfer dough into a greased bowl, let rise for one hour, then form into a log, flatten out and fill with cheese and butter (optional), or just coil into a snail shape in a greased pan. if you are making individual cakes, divide the dough in equal pieces, roll into logs and coil or knot and place in greased muffin tins. let rise for another hour, then brush with butter and bake in a preheated 300˚F oven for 25 minutes or until lightly brown. cool completely, slather with butter, dust with sugar and top with grated cheese, if desired.

Pan De Sal

2008-04-14T08:32:00.000-07:00

Ingredients:

1/2 cup water
1/4 cup evaporated milk
1/2 cup milk
1 egg
1/2 cup sugar
3/4 teaspoon salt
5 tablespoons softened butter
1 to 2 tablespoon oil
4 cups flour
3 teaspoons dry yeast
breadcrumbs

Direction:

Combine water, evaporated milk and milk and heat in the microwave for 35 seconds. Take note: *The liquid mixture must be lukewarm only and not hot. Besides, you also have to use dry yeast and not the fresh one or else your Pandesal will get that sour smell.*

Run tap water over the egg for 30 seconds to warm it. In a bowl, pour lukewarm liquid mixture and add all ingredients (except the bread crumbs) according to list order as suggested by the manufacturer. Mix well with a dough mixer. If you don’t have one…you may use a heavy wooden mixing spoon (Holzlöffel). Mixing the dough manually is quiet a hard task, but never mind, this is a good exercise for your bicepts. Mix around 15 to 20 minute.
Knead the dough!

After you have thoroughly mixed the ingredients, you’re ready for some real fun. Now, sprinkle a little flour on your clean kitchen counter or table. Keep a little extra flour on the side to use as you work the dough. Turn the dough out onto the table. Knead the dough with your hands by folding it then pushing it with the base of your palm. Knead for 10 to 15 minutes or until the dough is elastic and just a bit sticky. Dust with more flour as you knead if necessary. The dough is supposed to be somewhat sticky. So be careful not to add to much flour.
Give it a rest…

Put dough back into the mixing bowl. Cover the top loosely with a damp, clean cloth or plastic wrap sprayed with nonstick cooking spray. Set the dough in a warm, draft-free place. Or in a 50°C (122°F) pre-heated oven. Keep dough covered until it doubles in size.

When the dough is ready, scoop out a small amount (about the size of an ice-cream scoop).

Spray two baking sheets with non-stick cooking spray; preheat oven to 190°C or 375°F.
Roll in bread crumbs in an oval shape; place on baking sheet.Cover and leave to rise in a warm place until doubled.Bake for 10 to 15 minutes, or until golden brown.

Bitter Melon Omelette

2008-04-14T06:04:00.000-07:00

1-1/2 cups ampalaya, sliced thin crosswise
1 teaspoon garlic, minced
1/2 cup tomatoes, sliced
2 eggs, slightly beaten
2 tablespoons oil
1/4 cup onion, minced
1/4 cup water
Salt to taste

Sauté garlic and onion in 2 tablespoons of shortening or oil. Add tomatoes and water, cover and cook for 2 minutes. Add sliced ampalaya, cover and cook for 3 more minutes. Season with salt.
Add the beaten eggs spreading all over the vegetables. Cook over slow heat until the eggs are slightly firm. Add an extra 2 tablespoons of oil if necessary to keep the eggs from sticking.
Avoid stirring the vegetables as it squeezes more of the bitter flavor of the vegetables and makes the dish unpalatable. Yield: 4 servings.

** to remove bittery taste of the ampalaya rub ampalaya with salt and let stand for a minute or two and squeeze-out the juices after.

Pork Leg Vermicelli

2008-04-14T05:45:00.000-07:00

300-400g dried rice vermicelli or green bean thread

8-10 dried Chinese mushrooms

1 1/2 cups shredded carrot1

1/2 cabbage

2 cans 14 oz stewed pork chops or pork leg

1 tbsp fish sauce or soy sauce

Soak the vermicelli or bean thread in water until soft then drain. Soak the mushrooms in about 1 cup of water for a couple of hours until soft then remove the stalks and slice up. Save the mushroom liquid for the noodles if it gets too dried out when frying. After opening the cans of stewed pork, spoon out the fat for frying, pour out the rest onto a shallow bowl. Remove the bones and mash up the the meat so that there are no big chunks.In a wok or large frying pan, saute the vegetables in a bit of vegetable oil or the fat from the stewed pork. When half-cooked, add in the stewed pork and turn down the heat while mixing the ingredients together. Toss in the noodles and turn up the heat, pushing it into the sauce at the bottom of the pan to soak up the flavour as it cooks. Continue stir frying until the noodles are cooked and all the ingredients are well combined. Add in fish sauce or soy sauce to taste.Serve with cut red chilli or pickled green chilli and dig in!

Chicken In Mushroom Sauce

2008-04-14T05:22:00.000-07:00

1 5-pound roasting chicken, cut into serving pieces

Flour

salt and pepper

1 cup oil / canola oil

Butter

1/4 cup rich chicken broth

1 small onion, chopped

1/2 pound fresh mushrooms, sliced

1 clove of garlic, crushed

1/2 cup sour cream

1/2 cup heavy cream

Salt and pepper

Put a cup of flour, a teaspoon of salt and half a teaspoon of pepper in a brown paper bag. Piece by piece, put a piece of chicken in the bag and shake to coat the chicken with flour mixture.

Preheat the oven to 350°F. On the stovetop, in a large frying pan, heat oil to medium high heat. Place the chicken pieces in the pan. Watch the oil carefully, you don't want the oil to be so hot as to burn the chicken, you just want to lightly brown it. Brown the chicken pieces on all sides, turning when necessary.

Butter a roasting pan generously. Arrange the chicken pieces in it, pour broth over it, and bake at 350°F until the chicken is tender and cooked, about 40-50 minutes for pieces from a 5-pound chicken. You know that the chicken is done by poking a thigh with a meat fork (the thigh meat is dark meat and takes longer to cook than white breast meat). If pink or red juice runs out of the hole made by the fork, the chicken is not done. If only clear juice runs out, the chicken is done.

Mushroom Cheeseburger

2008-04-14T05:07:00.000-07:00

Ingredients:

Burger Patty:

500g mince meat

1/2 onion chopped finely

1/4 c chopped parsley

3 tablespoons of a bbq sauce

1 crushed garlic clove

2-3 tablespoons of breadcrumbs

1 egg

salt and pepper

blue cheese or cheddar cheese

Burger Buns

1/2 c mushrooms, chopped

onion, sliced into rings

lettuce, chopped

tomato, sliced into rings

French Fries

Simply combine all the ingredients together for your burger patty and fry for about 10-15 minutes on each side, depending on how well cooked you like your burger. Place the cheese about 5 minutes prior to turning off heat.On the side, cook the onions first for about 5 minutes and then add your musrooms for a few more minutes.Grill your Burger Buns 5 minutes prior to burgers being ready.Serve with French fries or Salad.Undo the top button of your jeans and Enjoy!

Blue Cheese Burger

2008-04-14T04:54:00.000-07:00

1 pound ground beef (16-20%)
1 Tbsp Dijon mustard
2 cloves minced garlic
2 green onions, chopped
1/2 cup (about 2 ounces) crumbled blue cheese

1 egg
Salt and freshly ground black pepper

Put ground beef, mustard, garlic, onions, blue cheese, and egg into a large bowl. Use your hands to gently mix the ingredients together until just incorporated. Do not over-mix. Shape into patties, about 1/2 inch thick and larger than your bun. Chill until you are ready to cook.

Prepare charcoal or gas grill for cooking over high direct heat. Using tongs and a folded up paper towel dipped in vegetable oil, oil the grill grates. Make sure grill is hot and well oiled before laying down the patties. Season patties with salt and pepper. Place the patties on the clean, well-oiled grill grate. Grill the burgers for about 5 minutes per side. Do not press down on the burgers while cooking.
If you don't have a grill, you can use a grill pan or a cast iron frying pan for the burgers.
Serve on hamburger buns with lettuce and mayonnaise.
Makes 4 burgers.

Chinese Chicken Livers

2008-04-13T23:26:00.000-07:00

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.

Chicken Corn Soup

2008-04-13T23:19:00.000-07:00

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

2008-04-13T20:52:00.000-07:00

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

2008-04-13T20:20:00.000-07:00

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

Flour Tortilla

2008-04-13T20:14:00.000-07:00

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

2008-04-13T20:09:00.000-07:00

Tiramisu
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

2008-04-13T20:04:00.000-07:00

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

2008-04-13T20:00:00.000-07:00

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.

Pork With Red Bean Paste

2008-04-13T19:36:00.000-07:00

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).

Korean Chicken Soup

2008-04-13T08:39:00.000-07:00

Ingredients
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

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.

Korean Chestnut Rice

2008-04-13T08:23:00.000-07:00

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

2008-04-13T08:14:00.001-07:00

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.

Kikiam

2008-04-13T08:11:00.000-07:00

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

Burger Patties

2008-04-13T08:09:00.000-07:00

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

Squid Ball

2008-04-13T08:04:00.000-07:00

1. Meat materials:

150 g - Minced squid meat
350 g - Ground fish meat

2. Mix 1:

1 1/2 T - Salt, refined
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

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

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.

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

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

Fish Ball

2008-04-13T08:00:00.000-07:00

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

Siomai

2008-04-13T07:54:00.000-07:00

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*

* To dissolve in 3 ingredients

3. Extender:

1/4 cup - TVP
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

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)

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.

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

Puto Pao

2008-04-13T07:43:00.000-07:00

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

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.

Brazo de Mercedes

2008-04-13T07:16:00.001-07:00

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.

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

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.

Shrimp Ukoy

2008-04-13T07:12:00.000-07:00

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

2008-04-13T07:09:00.000-07:00

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

2008-04-13T06:59:00.001-07:00

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

Buko Pie

2008-04-13T06:49:00.000-07:00

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

Buko Pandan

2008-04-13T06:21:00.000-07:00

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)

Chestnut Cheesecake

2008-04-13T05:52:00.000-07:00

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.

Ultimate Bacon Cheeseburger

2008-04-12T20:41:00.000-07:00

Ingredients
2 lbs ground beef
3/4 cup barbecue sauce, divided
8 slices bacon, cut up
4 slices cheese
4 hamburger buns
lettuce

Directions
Mix meat and 1/2 cup of the barbecue sauce.
Shape into 8 think patties.
Top 4 of the patties each with 2 bacon slices, 1 tablespoons barbecue sauce and 1 cheese singles.
Top each with second patty. Press edges of patties together; seal with fork.
Grill patties over medium coals 7 to 9 minutes on each side or until cooked through.
Fill rolls with patties and lettuce.

Palitaw

2008-04-11T10:14:00.000-07:00

1 cup sweet rice flour
3/4 cup water
coconut flakes
toasted linga (sesame seeds)
white sugar

1. Combine sweet rice flour and water then mix thoroughly to make dough.
2. Form into small balls and flatten.
3. Place flattened dough into boiling water.
4. When dough floats, palitaw is cooked.
5. Drain and let cool.
6. Roll in coconut flakes then sprinkle with toasted linga and sugar.

Pichi Pichi

2008-04-11T10:11:00.000-07:00

2 cups cassava (finely grated )
2 cups white sugar
2 cups pandan water
1 head grated coconut

1. In a bowl, mix cassava, sugar and pandan water.
2. Pour into individual cup moulds of your choice.
3. Steam for 45 minutes.
4. Let cool.
5. Sprinkle with grated coconut.

Sansrival

2008-04-11T09:52:00.001-07:00

Ingredients

8 egg whites

1 cup sugar

1-1/2 cups cashew nuts, finely chopped

filling:

8 egg yolks

1 cup sugar

1/2 cup water

1 teaspoon corn syrup

1/3 pound fresh butter

1/2 cup chopped cashew nuts

Beat egg whites until stiff and foamy. Gradually add 1 cup sugar, beating constinously, until soft peaks are formed. Add finely choppwd cashew nuts. Grease four 9″ x 14″ cookie sheets and dustlightly with flour. Pour mixture into four sheets and spread thin. Bake in preheated oven(300 degrees F.) until golden brown (about 30 minutes). Remove from cookie sheets. Set aside to cool. Put 1 cup sugar, 1/2 cup water and 1 teaspoon corn syrup in saucepan and set to boil without stirring. When thick enough to form a soft ball when dropped in a saucer of water, remove from heat and cool. Beat egg yolks until lemon-colored. Add syrup little by little, beaten well. Cream butter and when syrup mixture is ufficiently cool, add little by little while continuing to cream. Spread layer with butter mixture and put together, one on top of the other, sandwich fashion. Spread top layer and sides with more butter mixture and sprinkle with chopped cashew nuts. Wrap in wax paper and chill before serving.

Carrot Walnut Cake

2008-04-11T09:47:00.000-07:00

Ingredients
3 c. flour, sifted

2 c. sugar

2 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt

2 tsp. cinnamon

4 eggs

1 c. oil

2 lg. grated carrots

1/2 c. black walnuts, chopped

1/2 tsp. vanilla

In large bowl, mix the first six ingredients. Fold and stir thoroughly by hand. In smaller bowl, combine the other ingredients. Stir until thoroughly mixed. Make a well in dry ingredients and combine the contents of the two bowls. Beat by hand until smooth. Pour into two (9 x 1 1/2 inch) round pans. Bake in preheated 350 degree oven for 35 minutes. ICING: Optional; but cream cheese icing is delicious.

Glaze:

1. mix 1/2 pack of Cream Cheese, 1cup powdered sugar or more or less than you like,1 tsp Vanilla essence,drop or two Orange food color,and add enough milk to make it thin enough to pour to coat the cake.

2. Heat this for 40 secs in the microwave,not more than that.Whisk and pour on the cake with a plate underneath the cooling rack to catch the extra glaze.

3. Let the get firm on the cake and replace the plate with another and pour the glaze again on the cake until evenly coated.Garnish with baby carrots and walnuts.

4. Cover and chill the cake if you like or keep it in the cake dish covered.Tastes great the next day with all the goodness of Carrots and Walnuts!

Fried Lumpia

2008-04-11T09:41:00.000-07:00

FILLING:
2 tbsp. oil
4 cloves garlic, pounded
1/4 cup onions, sliced
1 cup ground pork
1/2 cup chicken meat, chopped
1/4 cup shrimps, chopped and peeled
2 cups baguio beans, sliced thin
1 cup singkamas, sliced in thin strips
1 cup sayote, sliced in thin strips
2 cups chinese pechay stalks, cut into strips
1/2 cup carrots, cut in to strips
1/4 kilo long mongo bean sprouts
1 pc. tokwa cut into strips
2 cups cabbage leaves, cut into strips
2 cups chinese pechay leaves, cut into strips
2 tbsp. kinchay, chopped
salt and pepper, to taste
White lumpia wrapper

SAUCE:
1/2 cup vinegar
2 tbsp. patis
5 cloves garlic, pounded
dash of pepper

Saute garlic and onions. Add pork, shrimps and chicken. Season to taste. Continue cooking and add rest of ingredients in the same order. Simmer until crisp tender. Adjust seasoning. Drain and let cool. Wrap in white lumpia wrapper. Seal edges with water. Fry in deep hot oil until golden brown and crispy. Drain. Serve with sauce.

Mashed Potatoes

2008-04-11T09:34:00.000-07:00

1/4 kilo potatoes
2 tbsp. butter
1/4 cup evaporated milk
salt and pepper to taste

Boil potatoes until done. Peel and mashed fine. Add butter and milk. Mix very well and season to taste.

Bagoong Fried Rice

2008-04-11T09:30:00.000-07:00

Ingredients:

1 small (175 g) green mango, cut into thin strips
1 medium (50 g) onion, sliced
5 cups cooked rice
1 head garlic, crushed
1 can (140 g) Tomato Sauce
1 pc egg, cooked as omelet then cut into thin strips
1/2 cup ground pork
2 pcs siling haba (cayenne pepper), seeded then sliced
1 stalk green onion, chopped
1 Tbsp ginger strips
1/4 cup oil
3 Tbsp bagoong alamang (shrimp paste)

Saute garlic, onion, ginger, sili, ground pork and alamang in oil. Cook for 5 minutes. Add Tomato Sauce. Cook for another 5 minutes. Add rice and mango. Cook for 2 minutes, stirring continuously. Serve with green onions and egg strips on top.

Pot Roast

2008-04-11T09:14:00.000-07:00

Ingredients:
3 lbs boneless short rib roast
2 cloves garlic, minced
1/4 tsp pepper
1 tbsp salt
1/2 cup flour
1/4 cup oil
1 carrot, coarsely chopped
1 stalk celery, coarsely chopped
1 medium onion
1 small bay leaf
2 cups boiling water or stock

1. Rub meat all over with garlic, salt and pepper; dredge in flour. Brown in oil

2. Pour off all excess fat, add vegetables, bay leaf and two cups boiling water to beef. Cover tightly and bake in a preheated 325 degree F oven for 2-1/2 to 3 hours or until beef is tender. Turn the beef several times during the cooking and add more water or stock if necessary.

3. Taste for seasoning, transfer to a platter. Strain sauce, serve separtely or pour over the meat and serve.Preparation and cooking time: about 3 hoursServes 8-10

Pata Tim

2008-04-11T09:08:00.000-07:00

Ingredients

MARINADE:
1 whole pork leg, front (pata)
3 tbsp. soy sauce
6 cloves garlic, minced
2 stalks green onions, chopped
1/2 cup oil, for frying
1 thin slice ginger

SAUCE:
1/3 cup sugar
1/4 cup vinegar
1/4 cup soy sauce
2 tbsp. rice wine
3 sections star anise
3 cups water

3 tbsp. oil
6 pcs. Chinese pechay leaves, sliced crosswise
3 pcs. dried mushrooms, soaked then sliced
2 tbsp. cornstarch, dissolved in 1/4 cup water

Marinade:
Rub 1 whole pata with 3 tbsp. soy sauce, 6 cloves garlic, 2 stalks chopped green onion. Marinate for 30 minutes. Set aside. Heat oil in pan. Add ginger. Fry pork to brown both sides. Place in pressure cooker with enough water and cook for 15 minutes or until tender.

Sauce:
Caramelize sugar until light brown. Add vinegar 1/4 cup soy sauce, rice wine, sanke, and 3 cups water. Pour mixture to pressure cooker. Pressure cook for 30 minutes or until very tender. If not using pressure cooker, simmer for 1 hour or until very tender. Add some more water if necessary. Transfer pata in a serving plate.

Heat oil in pan. Stir fry sliced pechay, add mushrooms and liquid from pressure cooker. Thicken with cornstarch dissolved in water. Pour on top of Pata.

Espasol

2008-04-11T08:57:00.001-07:00

Method 1

Ingredients:
1 cup sweet rice flour
4 cups rice flour, toasted until golden brown
2 cups sugar
1 cup coconut milk
1 1/2 cups toasted grated coconutsProcedure:

Place sugar and coconut milk in a saucepan and boil until thick.
Add toasted shredded coconut and cook for 3 minutes.
Stir in toasted rice flour well and cook until thick.
Remove from pan and divide into 2 parts.
Roll using the rest of the rice flour for rolling.
Slice into ½ inch thick pieces.

Method 2

Ingredients:
1 cup malagkit (glutinous rice)
4 cups rice flour, toasted until light brown
2 cups sugar
1 cup coconut milk
1-1/2 cups toasted shredded coconut
Anise seeds

Procedure:
Boil the malagkit.
Place sugar, anise seeds and coconut milk in a saucepan; let boil until thick.
Add toasted shredded coconut and cook for 3 minutes.
Add boiled malagkit, stir and cook until thick.
Remove from fire and add 3 cups toasted rice flour.
Mix with a wooden spoon and pass through a cornmeal grinder.
Divide into 2 parts and roll (about 2-1/2-inch in diameter). using the rest of the rice flour for rolling.
Slice into 1/2-inch thick pieces.
Yield: 30 pieces.

Method 3

Ingredients:
4 cups sweet rice flour
1-1/2 cups sugar
2 cans coconut milk
1/2 teaspoon saltProcedure:

Toast the sweet rice flour on a cookie sheet.
Bring sugar, coconut milk and salt to a boil.
Add 3 cups toasted sweet rice flour.
Mix well and cook until thick, stirring constantly.
Remove from heat and transfer to board well sprinkled with some of the reserved sweet rice flour.
With a rolling pin, flatten to about 1/4 inch and cut into diamonds.
Roll in the remaining rice flour.

Method 4

Ingredients
4 cups glutinous rice flour
1 1/2 cups sugar
3 cups coconut milk
1 Tbsp. vanilla extract
1/2 tsp. salt

Instructions
1. In a large skillet, brown the rice flour over medium heat until it is golden brown. Stir occasionally for even color.
2. In a large saucepan, stir together sugar, coconut milk, vanilla and salt and bring to a boil.
3. Add 3 cups of toasted rice flour to the liquid, stir and cook until thickens. Stirring frequently for about 30 to 40 mins.
4. Turn out the dough onto a board or surface that has been dusted well with some of the remaining toasted rice flour.
5. Flatten and cut into desired shape. Roll each with the remaining toasted rice flour.
6. Wrap each in wax paper to keep them from sticking.

Sweet Potato Balls

2008-04-11T08:41:00.000-07:00

Ingredients:

1 lb of sweet potatoes

12 tablespoons of all-purpose flour

3 1/2 tablespoons of sugar

3 tablespoons of sesame seeds

Water

Oil for deep frying

Boil the sweet potatoes for 15 minutes. Peel the skin of the sweet potatoes and discard. Smash the sweet potatoes and combine them with flour, sugar, and just enough water to form a smooth dough that is soft in texture but not sticky.Divide dough into small, equal portions and roll them into balls. Coat the balls with some sesame seeds. Deep fry the sweet potato balls till golden brown. Dish out and drain well before serving.

Cheesy Tuna Potato Balls

2008-04-11T08:25:00.000-07:00

3 medium Potatoes, cooked and mashed
1 small Onion, diced
1 canned Tuna, drained
1 tablespoon Coriander or Spring Onion, chopped finely
1 Egg, beaten
Salt to taste
a dash of Pepper
Cheese of your choice cut into cubes
All purpose flour
1 Egg, beaten
Breadcrumbs
Oil for frying

Instructions:
Put first set of ingredients together in a bowl.Mix till well combined.Take some mixture and flatten in your palm.Put a piece of cheese in the middle.Cover the cheese by working the mixture over it and rolling it in to a ball shape.Dust with flour shaking excess.Dip into egg.Coat with breadcrumbs.Deep fry till golden brown.Drain and serve immediately.

Honey Mint Roast Chicken

2008-04-11T08:16:00.001-07:00

1 whole broiler-fryer chicken
1 tsp. salt
1/2 tsp. paprika
1/4 c. honey
2 tbsp. lemon juice
2 tbsp. melted butter
2 tsp. chopped fresh mint or 1/2 tsp. dried mint
1 tsp. grated lemon peel

In shallow pan, place chicken. Sprinkle cavity and skin with salt and paprika. Roast in 350 degree oven for 60 minutes. In a small bowl, mix together honey, lemon juice, butter, mint and lemon peel. Remove chicken from oven, brush with glaze. Return to oven and roast 25 minutes more or until fork tender.

Honey Roast Chicken

2008-04-11T08:14:00.000-07:00

1 stick butter
1/2 c. white onion, minced
2 cloves fresh garlic, minced
1/4 c. Dijon mustard
1/2 c. mild honey
1 tsp. salt
1 tsp. curry powder
2 tsp. mango chutney
handful raisins

Melt butter in saucepan, saute onions and garlic. Add remaining ingredients (except chicken) and saute.
1/4 lb. chicken and1/2 lb. chicken
Dip in honey mixture and soak. Put on shallow baking pan. Bake at 400 degrees for 1 hour.

Cantonese Roast Honey Chicken

2008-04-11T08:12:00.001-07:00

1 (3 lb.) chicken
1 tbsp. soy sauce
1/2 tsp. salt
1/2 tsp. Chinese five star spice
2 thin slices ginger, crushed
2 cloves garlic, crushed
Cilantro leaves for garnish

GLAZE:
1 1/2 tbsp. soy sauce
1 tbsp. hoisin sauce
2 tsp. honey
1 tsp. sesame oil

Rinse chicken and pat dry. Separate skin and flesh with your fingers. In a small bowl, combine soy sauce, salt, and five star spice. Rub 1/2 of the mixture over the chicken flesh under the skin. Rub the remaining mixture on the outside of the skin. Place the crushed ginger and garlic under the skin of the breast. Cover the chicken and refrigerate for at least 2 hours or overnight. Just before cooking, combine the glaze ingredients in a small bowl. Preheat the oven to 375 degrees. Stand chicken on vertical roaster or on a rack in a foil lined shallow baking dish. Roast 45 minutes. Brush with glaze for another 10 minutes. Cool, chop. Sprinkle with cilantro and serve.

Potato Salad

2008-04-11T07:53:00.000-07:00

8 medium potatoes, cooked and diced
1 1/2 cups mayonnaise
2 tablespoons sugar
2 tablespoons cider vinegar
1 tablespoon prepared yellow mustard
1 teaspoon salt
1 teaspoon garlic powder
1/4 teaspoon pepper
1 celery rib,diced
1 cup minced red onions
4 hard-boiled eggs,mashed

Instructions:
Place potatoes in a large bowl.Mix mayo,vinegar,sugar,mustard,salt,garlic powder and pepper in a small bowl.Addthe mayonnaise mixture to the potatoes.Add celery and onions and mix well.Stir in eggs. Chill until flavors mix.

Chicken Yakisoba

2008-04-11T07:49:00.000-07:00

1/2 cup soy sauce
1/2 cup water
1/2 cup granulated sugar
6 tablespoon dark sesame oil
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
6 boneless, skinless chicken breasts, halves
28 oz fresh yakisoba noodles, uncooked
1 large carrot, julienned
1 large white onion, julienned
sesame seed for garnish
1 sliced green onions for garnish

Instructions:
To marinate chicken: in a medium bowl, mix together soy sauce, water, sugar, 2 tablespoons sesame oil, garlic and ginger. Place the chicken in a plastic bag and add 6 tablespoons of the soy sauce mixture; close bag and marinate in the refrigerator for 24 hours. Reserve remaining soy sauce mixture for cooking the noodles.
To cook: Remove the noodles from the packages and gently separate. Reserve seasoning packets for another use or discard.
In a large skillet or wok over high heat, heat 2 tablespoons sesame oil. Add carrot and onion; saute until almost brown. Reduce heat to medium and add noodles. Stir-fry 3 to 4 minutes or until the noodles begin to stick to the pan. Add the reserve soy sauce mixture and stir-fry for 1 to 2 minutes longer.
Meanwhile, drain chicken breasts and discard marinade. In a separate skillet, heat remaining 2 tablespoons of sesame oil. Saute the chicken 3 to 4 minutes per side or until just cooked through. Cut cooked breast into julienne strips.
Divide the noodles evenly among 4 bowls and fan the chicken breast over the top. Garnish with sesame seed and green onions. Serve in large bowls. This recipe makes very generous servings.

Baby Back Ribs

2008-04-11T07:47:00.000-07:00

Ingredients:
4 pounds baby back ribs
1 cup ketchup
1 cup vinegar
1/2 cup dark corn syrup
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon tabasco pepper sauce

Instructions:
Combine all ingredients except ribs and heat over high heat until boiling.
Reduce heat, simmer 30-40 minutes until thick.
Coat 4 pounds of baby back pork ribs, front and back, with BBQ sauce.
Wrap ribs in aluminum foil. Bake at 300 degrees for 2 - 2 1/2 hours.
Remove ribs from foil and smother with more sauce.
Grill on hot barbecue for 2-4 minutes per side.

Skinless Longganisa

2008-04-11T07:46:00.001-07:00

250g of ground pork
3 tbsps of garlic, minced
1 medium-size onion, chopped
3 tbsp of cup vinegar (more vinegar & garlic if you want to really spice it up)
2 tbsp of sugar
2 tbsp of soy sauce
2 tbsp of ketchup
1 tbsp of fine bread crumbs
salt and pepper
1 egg, beaten

Instructions:
Combine all the above ingredients in a bowl. Place about 4-5 tbsp of the mixture on a piece of plastic food wrap depending on how big or thin you want them to be. Roll firmly and tightly. Using a chopstick will help you here. Chill. Heat enough cooking oil and fry your longganisa over medium heat until golden brown.

Chicken Yakitori

2008-04-11T07:43:00.000-07:00

Ingredients:
1/4 cup honey
1/4 cup mirin (a sweetened rice wine)
1/4 cup dark soy sauce
2 lb boneless, skinless chicken breasts
2 bunch scallions, cut into 2-inch lengths

Directions:
1. Combine the honey, mirin, and soy in a small saucepan. Bring to a boil and simmer for 5 minutes. Cool to room temperature. (This sauce may be made 4 to 5 days in advance and refrigerated until needed.)
2.Split the chicken breasts in half down the center. Cut each half into 1-inch wide horizontal strips.
3. Alternately skewer the chicken and scallion pieces. Pour the marinade over all and let sit for 20 to 30 minutes. When ready to server, grill over hot coals 4 inches from the heat source, 3 minutes per side, bast- ing with any extra marinade.

Chicken Ala King

2008-04-11T07:41:00.000-07:00

2 cups chicken meat, cubed
1 cup button mushrooms, quartered
1/4 cup butter
1/4 cup flour
2 cups milk
1 cup chicken broth, plus extra
1/4 cup quickmelt cheese, grated
1/4 cup red and green bellpeppers, seeded, pitted and diced
salt
black pepper, ground
quickmelt cheese, grated(optional)

Instructions:
1. in a hot saucepan, saute chicken meat and mushrooms until chicken in just cooked. transfer to plate and keep warm.
2. in the same pan, melt butter and stir in flour. whish vigorously until no lumps are left and cook for 1 minute.
3. slowly add milk and broth and simmer to thicken.
4. stir in chicken-mushroom mixture, cheese and bellpeppers. cook for 5 minutes. adjust seasoning with salt and pepper. add more chicken broth if too thick.
5. transfer to ovenproof bowl and sprinkle with grated cheese on top. broil until cheese melts and slightly browned, if desired.
Serve hot!

Orange And Lemon Roasted Chicken

2008-04-11T07:37:00.000-07:00

1 whole roasting chicken, neck and giblets discarded
Salt and freshly ground black pepper
1 orange, quartered
1 lemon, quartered
1 head garlic, halved crosswise, plus 3 garlic cloves, chopped
2 (14-ounce) cans reduced-sodium chicken broth
1/4 cup frozen orange juice concentrate, thawed
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 tablespoon chopped fresh oregano leaves

Instructions:
Preheat oven to 400 degrees F.Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon, and garlic halves. Tie the chicken legs together with kitchen string to help hold its shape. Sprinkle the chicken with salt and pepper.
Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan. Roast the chicken for 1 hour, basting occasionally and adding some chicken broth to the pan, if necessary, to prevent the pan drippings from burning. Whisk the orange juice, lemon juice, oil, oregano, and chopped garlic in a medium bowl to blend. Brush some of the juice mixture over the chicken, after it has baked 1 hour. Continue roasting the chicken until an instant-read meat thermometer inserted into the innermost part of the thigh registers 170 degrees F, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer. Transfer the chicken to a platter. Tent with foil while making the sauce (do not clean the pan).
Place the same roasting pan over medium-low heat. Whisk in any remaining broth and simmer until the sauce is reduced to 1 cup, stirring often, about 3 minutes. Strain into a 2-cup glass measuring cup and discard the solids. Spoon the fat from the top of the sauce. Serve the chicken with the pan sauce.

Beer Batter Chicken Strips

2008-04-11T07:35:00.000-07:00

1 large egg
3/4 cup beer
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt ground black pepper
3 chicken breast halves; skinless, boneless
1 1/4 cups vegetable oil

Instructions:
Beat the egg lightly with a whisk. Beat in the beer, then the dry ingredients, whisking until smooth. Cover and let stand for 25 to 30 minutes before using. Cut chicken breasts in half lengthwise. Heat oil in 10-inch skillet over a medium-high heat until oil reaches desired temperature of 360 degrees (or use deep fryer). Using tongs to hold chicken strips, dip in batter; allow excess to drip off. Remove and carefully lower, one by one, into the hot oil. After about 1 minute, turn the strips. Continue to turn the strips occasionally until they are golden, cooking for a total of 4 to 6 minutes. Transfer to to a paper towel lined tray. Pat more towels on top to absorb excess oil. Serve immediately with barbecue sauce or sweet and sour sauce.

Lenguas De Gato

2008-04-11T07:32:00.001-07:00

1/2 cup butter
1/2 cup sugar
2 egg whites
1-1/3 cups all-purpose flour
1/4 tespoon salt
1/2 teaspoon vanilla extract

Instructions:
Preheat oven to 400 F. Cream butter and blend with sugar. Beat the egg whites until foamy. Add egg whites gradually to butter and sugar mixture. Add flour and salt. Add vanilla extract and mix well. Using a cake-decorating tube, form dough into oblong, tonguelike shapes. Drop each piece on a cookie sheet lined with greased parchment paper. Bake for 10 minutes. Remove and let cool.

Kalderetang Baka (Beef Kaldereta)

2008-04-11T07:26:00.000-07:00

Ingredients:

1 kilo beef, cubed

1/2 kilo beef liver, cubed

6 cloves garlic, minced

2 medium onions, diced

6 big tomatoes, quartered

3 big red peppers, diced

3 big green peppers, diced

4 pieces chili pepper, minced

1/2 cup oil

2 tablespoons tomato paste

3/4 cup all purpose cream

3/4 cup grated cheese

pinch of salt & pepper to taste

3 cups beef stock

1 1/2 teaspoon cornstarch in a little water

Instructions:
1.In a casserole, saute garlic, onion, tomatoes and all the pepper.

2.Add in the beef and the liver. Cook for a little while and take out the liver and set aside.

3.Pour in the stock and tomato paste.

4.Bring to a boil and lower the fire and let simmer until beef becomes tender.

5.Season with salt and pepper.

6.Add in diluted cornstarch.

7.Grate liver and add into the mixture.

8.Allow sauce to thicken and add in cream and grated cheese. Serve hot!

Chicken Afritada

2008-04-11T07:22:00.000-07:00

Ingredients:
1 kilo chicken (cut into parts)
½ kilo potatoes (peeled and quartered)
1 small head of garlic (minced)
1 big onion (diced)
1 red bell pepper (quartered)
1 green bell pepper (quartered)
2 cups stock
1 cup tomato sauce
½ cup breadcrumbs
Pinch of salt & pepper
Oil

Instructions:
1. In a casserole, brown chicken on both sides and set aside.
2. Sauté garlic and onion.
3. Pour in the stock and tomato sauce.
4. Bring to a boil and add in the chicken.
5. Allow simmering until chicken is cooked.
6. Add in potatoes and allow cooking.
7. Add in bell pepper and season with salt & pepper.
8. Add in breadcrumbs and thicken sauce.
9. Serve hot.

Pork Menudo

2008-04-11T07:19:00.000-07:00

1 kg pork tenderloins, cubed
3 medium potatoes, cubed
2 medium carrots, cubed
1/2 cup raisins
1 medium red bell pepper, diced
1 medium green bell pepper, diced
500 ml tomato sauce
100 g liver spread ( or fresh pork liver boiled and mashed )
1 medium onion, chopped
2 garlic cloves, chopped
50 g grated cheese

Marinade:
2 bay leaves
1 cup Sprite or 7Up
4 tablespoons soy sauce
2 tablespoons calamansi juice
ground black pepper

Instructions:
1. Combine all marinade ingredients. Divide the marinade in halves. Save half. Add pork cubes on the other half with the bay leaf and marinate for at least 30 minutes.
2. Remove pork from the marinade, drip dry.
3. Sauté garlic and onion, add pork and the unused half of the marinade and bay leaf, simmer uncovered, reduce the liquid to half.
4. Add fresh pork liver if you prefer the fresh ingredient, cover and cook.
5. Add tomato sauce, liver paste (if this is what you're using), carrots, potatoes and raisins, simmer stirring occasionally.
6. Add peppers and adjust the seasoning.
7. Add the grated cheese, let it melt, stir and distribute evenly. Serve hot.

Pork Mechado

2008-04-11T07:15:00.000-07:00

1 cup cooking oil
1 1/2 kilos pork
1/2 kilo potatoes, quartered
2 large onions, chopped
2 heaping tablespoons garlic, crushed
1 kilo fresh tomatoes, chopped or tomato sauce as alternate
1 bottle of beer
1/2 cup soy sauce
1 large laurel leaf
1 tablespoon Worcestershire sauce
1/4 teaspoon black pepper

Instructions:
1. Pour oil into a heated frying pan. On high heat, brown the meat on all sides to seal the juices in. Fry the potatoes with the meat until brown but not fully cooked. Set aside the meat and potatoes.
2. Into a large casserole, transfer the oil used for frying and sauté the onions and garlic. Add the tomatoes and allow to boil until tomatoes begin to soften. Turn the heat down and cover the casserole. Stew the tomatoes for 15 minutes, mixing occasionally.
3. Add the beer,soy sauce, laurel leaf, Worcestershire sauce and pepper. Drop in the meat and turn the heat to high. When the sauce begins to boil, turn the heat down to low and cover the casserole. Let the meat stew for 1 1/2 to 2 hours or until tender. Drop the potatoes and cook until the potatoes are tender.
4. Cut the meat into medallions and transfer to a platter. Pour the sauce over it and serve with the potatoes on the side. It may also

Beef Morcon

2008-04-11T07:12:00.000-07:00

1 lb. beef round rouladen (about 4 pieces)
1/8 c. soy sauce
1 tbsp. lemon or calamansi juice
1 small onion, chopped
1 garlic clove, chopped
1 small bay leaf
1/2 c. tomato sauce
ground black pepper
1 hard-boiled egg, sliced
1 whole sweet pickle, quartered lengthwise
1 piece chorizo bilbao, cut in 8 lengthwise
1 thin carrot, quartered lengthwise or 8 baby carrots
strips of red pimientos
4 pieces cheddar or queso de bola cheese sticks, about 3 by .5 inches
2 tbsps. butter

Instructions:
Marinate the beef in the next 7 ingredients. Cover and leave overnight in the refrigerator.
Next, lay out the rest of the ingredients on a plate. On a long chopping board, lay out one piece of the beef and add a slice each of the egg, chorizo, cheese, pimiento, pickle, carrot and bacon on one end. Roll tightly and secure with kitchen twine. Repeat.

TIP: Make sure you lay your strips of filling parallel to the grain of the meat.
Heat a wok or stockpot with a bit of olive oil over medium heat. Brown the roulades on all sides. Put in the marinade with the meat. Add a cup of water. Bring this to a boil and allow to simmer for an hour. Check for seasonings.
Remove roulades from the pot and allow to cool. Meantime, strain and reduce the cooking liquids to about half a cup. Add a tablespoon or two of butter and take off the heat.
When your morcon rolls are cool, cut off kicthen twine. Slice thin and arrange on a plate. Serve with the sauce on the side.

Paella

2008-04-11T07:10:00.000-07:00

1 head of garlic (minced)
8 pieces chorizo bilbao (sliced)
10 pieces bacon (sliced)
2 cups long grain rice (soaked)
2 pieces crabs
4 cups stock
½ kilo shrimps
½ cup olive oil
20 pieces clams
1 big onion (minced)
20 pieces mussels
1 cup sweet green peas (cooked)
pinch of saffron
1 cup ham (cubed)
pinch of salt & pepper

Instructions:
In a paellera, saute garlic, onion, bacon, chorizo bilbao and ham in olive oil.
Add in the saffron and stir.
Put in the rice, stir, and slowly add in stock a little at a time keeping the boil at all times.
Add in the sweet green peas.
Season with salt and pepper and do not stir anymore, just make sure rice do dry up.
When rice is almost cooked, add in all the seafood and cover to finish cooking.

Lechon Paksiw

2008-04-11T07:01:00.000-07:00

1 kilo cooked lechon
1 can liver spread
1 cup vinegar
1/2 cup brown sugar, packed
1 tbsp. salt
1 tbsp. peppercorn
4 cloves garlic, crushed
1/2 cup dried oregano
1 cup water

Chop lechon into small serving pieces. Put in pan and add all the ingredients. Boil. Lower heat and simmer until lechon skin becomes very soft and sauce thickens.

Bulalo

2008-04-11T06:55:00.000-07:00

Ingredients:

750 g. of bulalo (bone-in beef shank)
1 whole onion1 whole garlic
1 bay leaf
6-8 peppercorns
salt
2 bunches of pechay (Chinese cabbage)
1/2 head of cabbage
250 g. of potatoes
1 large carrot

Instructions:
Place the beef shanks in a large casserole. Cover with water. Add the whole onion, garlic (pierced in several places with a sharp pointed knife), bay leaf and peppercorns. Season with salt. Set over high heat and bring to a boil, removing scum as it rises. Lower the heat, cover and simmer for two hours or until the beef is fork-tender. Alternatively, pressure-cook for one hour and 30 minutes.Using a slotted spoon, carefully remove the beef shanks and arrange at the center of individual soup bowls. Strain the broth. Reheat to boiling point. Peel the carrot and potatoes and cut into chunks. Core the cabbage and cut in half. Trim the ends of the pechay. Add the carrots to the broth and simmer for 5-7 minutes. Add the potatoes and cabbage leaves and simmer for another 8-10 minutes. Lastly, add the pechay leaves and simmer for another 3 minutes. Scoop the vegetables out and arrange around the bulalo. Pour in hot broth and serve at once.

Bistek Tagalog

2008-04-11T06:50:00.000-07:00

1 kilo beef sirloin (cut into 3 " strips)
2 tablespoons soy sauce
2 tablespoons calamansi juice
1 teaspoon salt
1 teaspoon pepper
cooking oil
1 big white onion (sliced thinly to make rings)

Marinate beef in soy sauce, calamansi, salt & pepper for 30 minutes.

In a pan, heat oil and stir-fry beef until cooked and tender. Set aside.

Saute onion rings in oil.4. Serve beef in a platter topped with onion rings.

Waffle

2008-04-11T06:45:00.000-07:00

4 ounces of all purpose flour

4 ounces of whole-wheat flour

1 tablespoon of sugar

2 teaspoons of baking powder

salt

3 eggs

1 1/2 cup of milk

vegetable oil.

1. Put all the dry ingredients (flour, sugar, baking powder, and salt) into one bowl.

2. Put all the wet ingredients (eggs, milk, and oil) into another bowl and beat, mix, shake, stir until the eggs and milk become one.

3. Pour the mix you've just made into the bowl with dry stuff and mix again, until there are no lumps left.

4. Now put half cup of batter you made in the waffle iron. It would be a good idea to have the waffle iron hot and ready if you are really hungry like us. Or you can wait for it to warm up since the batter can rest for a while anyways and even tastes better if it does (little secrets).

5. There is no number five with this waffle recipe, you are done! We told you it was a simple, quick and hassle free waffle recipe!

Crepe

2008-04-11T06:38:00.000-07:00

INGREDIENTS:
4 eggs
1 cup flour
1/2 cup milk
1/2 cup water
1/2 teaspoon salt
2 tablespoons melted butter

PREPARATION:
Measure all ingredients in to blender jar; blend for 30 seconds. Scrape down sides. Blend for 15 seconds more. Cover and let sit for 1 hour. (This helps the flour absorb more of the liquids.) Regular Crepe Pan Directions:Heat crepe pan. Lightly grease. Measure about 1/4 cup batter into pan. Tilt pan to spread batter. Once crepe has lots of little bubbles, loosen any edges with spatula. Flip crepe over. This side cooks quickly. Slide crepe from pan to plate.

Pancake

2008-04-11T06:36:00.000-07:00

INGREDIENTS
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted

DIRECTIONS
In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Cheesecake Cupcake

2008-04-11T06:05:00.000-07:00

2 (8 oz.) pkg. Philadelphia cream cheese
2 eggs
1 c. sugar
1 tsp. vanilla
1 can fruit pie filling, any flavor

Put vanilla wafers in bottom of paper cupcake filler. Mix cream cheese, eggs, sugar, and vanilla. Beat together. Put cheese mixture on top of wafer, about 1/2 full. Bake at 350 degrees for 15 minutes. Top with pie filling and chill. Makes 20.

1 cup (4 1/2 oz.) graham cracker crumbs

5 tbsp. sweet butter, melted

2 cups ricotta cheese

2 cups cream cheese, softened

2 tsp. vanilla extract

1 1/2 cups confectioners' sugar, sifted

3 eggs

1 1/2 cups fresh blueberries

Preheat the oven to 325'F (160'C). Place 12 paper baking cups in a muffin pan.Put the cracker crumbs into a medium bowl and stir in the butter. Spoon tablespoons of the crumb mixture into the cups, pressing firmly into the bottom. Chill until set.In a large bowl, beat the ricotta until smooth. Add the cream cheese, vanilla, and confectioners' sugar, blending until smooth. Slowly add the eggs, blending well. Spoon the mixture into the cups.Bake for 25 minutes. Remove pan from oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack. Chill until time to serve. Serve topped with blueberries.Store covered for up to 2 days in the refrigerator.