2 large egg whites
1/3 c sugar
2 c sifted cake flour
3/4 c granulated sugar
1/4 c vanilla infused sugar
2 tsp baking powder
1/2 tsp salt
1 tbsp orange liqueur
1 c half-and-half
1/2 c canola oil
2 large egg yolks
2 tsp finely grated orange zest
Meringue Buttercream:
1/4 c water
1 c granulated sugar
1/4 c vanilla infused sugar
1/2 c egg whites (about 6 large egg whites) at rm temp
1 1/2 c unsalted butter, cut into 1/2 inch pieces, at rm temp
1 c confectioners' sugar
2 tbsp orange liqueur
2 tsp finely grated orange zest
Preheat oven to 350F.
In a medium grease free bowl, beat egg whites to soft peaks with an electric mixer. Slowly add 1/3 cup of sugar and beat to stiff peaks. Set aside.
In a large bowl, sift together the cake flour, sugars, baking powder and salt. Add remaining ingredients and beat with same mixer (no need to wash beaters) until combined (about 1 minute). Fold egg whites into the batter being careful not to deflate the egg whites. Spoon mixture, a little over half full, into each cupcake cup liner. Bake for approximately 18 minutes or until skewer inserted comes out clean. Let cupcakes cool in pan for about 5 minutes then remove to a wire rack to cool completely.
Make Buttercream:
Place water and sugars in a small saucepan. Stir to combine. Bring to a boil over medium heat and continue to cook for approximately 5 minutes. Sugar will be dissolved. Whip egg whites in a stand mixer (make sure bowl is grease free) to stiff peaks. Slowly add hot sugar syrup to egg whites and continue beating on high speed until bowl is cool to the touch about 10 to 15 minutes. Add butter a piece at a time and mix completely before adding the next piece of butter. Repeat until all butter has been used. Add confectioners' sugar. Mix to combine. Add orange liqueur and 2 teaspoons of zest. Mix to combine. Frosting will be smooth and creamy.
Generously frost cupcakes with a piping bag or spatula and top with coarsely grated orange zest.
Thursday, March 20, 2008
Vanilla Cupcake with Dulce De Leche Buttercream
1/4 c shortening
1/2 c unsalted butter, softened
1 c sugar
3 eggs, separated
1/2 tsp vanilla extract
1 c all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 c buttermilk
1/2 c evaporated milk
1/2 c condensed milk
1/2 c coconut milk
1 c dessicated coconut
Dulce de Leche Buttercream:
1can condensed milk
2 egg yolks
3/4 c sugar
3 tbsp cornstarch
1/4 tsp salt
1/4 c water
1 tsp vanilla extract
14 tablespoons unsalted butter, softened
1 c powdered sugar
Preheat oven to 350F.
In a large mixing bowl, cream the shortening, butter, and sugar until light and fluffy on medium speed; add egg yolks 1 at a time, beating until all the yellow disappears. Add the vanilla. Sift together the flour, baking soda and salt. Add alternately with the buttermilk to the creamed mixture beginning and ending with the flour.
In a small bowl, beat the egg whites on high speed until stiff peaks form. Fold into cake batter. Fill standard paper-lined muffin cups 3/4 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Let cool in pan for 10 minutes.
Transfer cupcakes to wire rack that has been placed over a baking sheet to cool. While cupcakes are still warm, stir together the evaporated milk, sweetened condensed milk, and the coconut milk. Using a meat injector needle, inject each cupcake in several different spots with about 1/2 to 3/4-ounce of the mixture. Or, poke several holes in the top of each of the cupcakes with a 1/4-inch wooden skewer. Pour the milk mixture over each cupcake while they are still warm, filling each hole. Refrigerate for 2 hours or overnight before icing.
For the Buttercream:
Preheat oven to 425F. To make the dulce de leche, pour the sweetened condensed milk into a glass pie plate and cover with foil. Place in a larger roasting pan where pie plate can sit flat. Pour hot water into the roasting pan to a depth of about halfway up the pie plate. Place in oven and bake for 1 hour 15 minutes. Remove from oven and let cool. Stir until smooth. Place egg yolks in a medium mixing bowl. Stir the sugar, cornstarch, and salt together in a small, heavy saucepan. Whisk in the water first, then the dulce de leche and bring to a boil over medium heat. Boil for 1 minute, whisking constantly. Remove from heat. Gradually whisk the dulce de leche mixture into the 2 egg yolks. Stir in the vanilla. Strain through a wire mesh strainer into a small bowl and set aside to cool completely. Beat the butter on high speed in a large mixing bowl until light and fluffy. Beat in the cooled dulce de leche mixture. Beat in the 1 cup powdered sugar until smooth and spreadable.
Frost each cupcake with a generous amount of dulce de leche buttercream. Refrigerate any remaining buttercream for another use. Sprinkle each cupcake with toasted coconut.
1/2 c unsalted butter, softened
1 c sugar
3 eggs, separated
1/2 tsp vanilla extract
1 c all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 c buttermilk
1/2 c evaporated milk
1/2 c condensed milk
1/2 c coconut milk
1 c dessicated coconut
Dulce de Leche Buttercream:
1can condensed milk
2 egg yolks
3/4 c sugar
3 tbsp cornstarch
1/4 tsp salt
1/4 c water
1 tsp vanilla extract
14 tablespoons unsalted butter, softened
1 c powdered sugar
Preheat oven to 350F.
In a large mixing bowl, cream the shortening, butter, and sugar until light and fluffy on medium speed; add egg yolks 1 at a time, beating until all the yellow disappears. Add the vanilla. Sift together the flour, baking soda and salt. Add alternately with the buttermilk to the creamed mixture beginning and ending with the flour.
In a small bowl, beat the egg whites on high speed until stiff peaks form. Fold into cake batter. Fill standard paper-lined muffin cups 3/4 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Let cool in pan for 10 minutes.
Transfer cupcakes to wire rack that has been placed over a baking sheet to cool. While cupcakes are still warm, stir together the evaporated milk, sweetened condensed milk, and the coconut milk. Using a meat injector needle, inject each cupcake in several different spots with about 1/2 to 3/4-ounce of the mixture. Or, poke several holes in the top of each of the cupcakes with a 1/4-inch wooden skewer. Pour the milk mixture over each cupcake while they are still warm, filling each hole. Refrigerate for 2 hours or overnight before icing.
For the Buttercream:
Preheat oven to 425F. To make the dulce de leche, pour the sweetened condensed milk into a glass pie plate and cover with foil. Place in a larger roasting pan where pie plate can sit flat. Pour hot water into the roasting pan to a depth of about halfway up the pie plate. Place in oven and bake for 1 hour 15 minutes. Remove from oven and let cool. Stir until smooth. Place egg yolks in a medium mixing bowl. Stir the sugar, cornstarch, and salt together in a small, heavy saucepan. Whisk in the water first, then the dulce de leche and bring to a boil over medium heat. Boil for 1 minute, whisking constantly. Remove from heat. Gradually whisk the dulce de leche mixture into the 2 egg yolks. Stir in the vanilla. Strain through a wire mesh strainer into a small bowl and set aside to cool completely. Beat the butter on high speed in a large mixing bowl until light and fluffy. Beat in the cooled dulce de leche mixture. Beat in the 1 cup powdered sugar until smooth and spreadable.
Frost each cupcake with a generous amount of dulce de leche buttercream. Refrigerate any remaining buttercream for another use. Sprinkle each cupcake with toasted coconut.
Old-Fashioned Chocolate Cupcakes
375 degree oven
1/2 c (1 stick) butter, room temp
1-1/4 c sugar
2 large eggs, room temp
3/4 c flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 c sweetened cocoa powder
1/2 c milk
1 tsp vanilla
Preheat oven to 375 degrees.
Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until well combined.
Measure the flour, baking powder, baking soda, salt, and cocoa powder into a small sized bowl and whisk to combine. Measure out the milk and vanilla and stir to combine. Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
Scoop batter into cupcake cups about 2/3’s full. Turn oven down to 350 degrees and bake cupcakes for about 22-25 minutes or until a cake tester comes out clean.
1/2 c (1 stick) butter, room temp
1-1/4 c sugar
2 large eggs, room temp
3/4 c flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 c sweetened cocoa powder
1/2 c milk
1 tsp vanilla
Preheat oven to 375 degrees.
Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until well combined.
Measure the flour, baking powder, baking soda, salt, and cocoa powder into a small sized bowl and whisk to combine. Measure out the milk and vanilla and stir to combine. Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
Scoop batter into cupcake cups about 2/3’s full. Turn oven down to 350 degrees and bake cupcakes for about 22-25 minutes or until a cake tester comes out clean.
Tips: cheesecake
Cheesecake Tips and Techniques
Texture
Cheesecake's distinct texture relies on cheese blended with eggs and sugar, but it's the kind of cheese that informs the character of the cake.
Dense New York-style is made with cream cheese; lighter Italian with ricotta. (These distinctions are full of ironies: New York-style relies heavily on Philadelphia cream cheese, and what we think of as Italian is actually more Little Italy than Verona.)
Other cheeses can be used, such as Neufchatel (a form of cream cheese); cottage cheese; or fresh cheeses like fromage blanc, mascarpone and even tangy goat.
Texture varies from one step away from eating straight cheese to light and ethereal.
Mixing
Cheesecakes, unlike other cakes where beating air into the batter is key, suffer if over-mixed. For best results, have all the ingredients (cheese, eggs, liquids and flavorings) at room temperature before blending.
Cracking
The big bugaboo with cheesecake is cracking. Cheesecakes, like custards, rely heavily on eggs to set, which means they must cook gently and slowly. Otherwise the eggs puff, overcook and get grainy, then constrict when cooled, resulting in an undesirable split in your smooth cake.
The main trick with cheesecake is gentle, coaxing heat. Just as you want them to cook slowly, you also want them to cool gradually. Quick changes of temperature upset the structure of the cake, causing cracks. For a moister, creamier cake, turn off the heat when the center's still loose and let cool in the oven.
Many cheesecakes, like our classic one, are baked in a water bath (a pan of water) to moderate the temperature. Since water remains at a constant temperature, the cake sets slowly, resulting in a super-creamy cheesecake.
With richly flavored cheesecakes, like our peanut butter or chocolate ones, the same result can be achieved by baking slowly at low temperatures.
To prevent the cheesecake from cracking as it cools, run a thin knife around the edge of the cake as soon as it comes out of the oven. After chilling, remove the springform ring (but not the metal base).
A crack in your cheesecake is not the end of the world. Simply use it as a starting point when cutting your first slice.
Cutting Cheesecake
Dip a knife in warm water and wipe dry before slicing each piece.
Freezing
Because of the high fat content, most cheesecakes freeze well for up to two weeks if wrapped tightly in both film and foil. But cheesecakes with a high water content, such as our Fresh Cream Cheesecake or Passion Fruit Cheesecake, will become icy, so freezing is not advised.
Draining Fresh Cheesecake
Line a medium (about 8 inches wide) sieve, fine strainer or colander with a double layer of damp cheesecloth and set over a bowl. Cover and refrigerate.
Texture
Cheesecake's distinct texture relies on cheese blended with eggs and sugar, but it's the kind of cheese that informs the character of the cake.
Dense New York-style is made with cream cheese; lighter Italian with ricotta. (These distinctions are full of ironies: New York-style relies heavily on Philadelphia cream cheese, and what we think of as Italian is actually more Little Italy than Verona.)
Other cheeses can be used, such as Neufchatel (a form of cream cheese); cottage cheese; or fresh cheeses like fromage blanc, mascarpone and even tangy goat.
Texture varies from one step away from eating straight cheese to light and ethereal.
Mixing
Cheesecakes, unlike other cakes where beating air into the batter is key, suffer if over-mixed. For best results, have all the ingredients (cheese, eggs, liquids and flavorings) at room temperature before blending.
Cracking
The big bugaboo with cheesecake is cracking. Cheesecakes, like custards, rely heavily on eggs to set, which means they must cook gently and slowly. Otherwise the eggs puff, overcook and get grainy, then constrict when cooled, resulting in an undesirable split in your smooth cake.
The main trick with cheesecake is gentle, coaxing heat. Just as you want them to cook slowly, you also want them to cool gradually. Quick changes of temperature upset the structure of the cake, causing cracks. For a moister, creamier cake, turn off the heat when the center's still loose and let cool in the oven.
Many cheesecakes, like our classic one, are baked in a water bath (a pan of water) to moderate the temperature. Since water remains at a constant temperature, the cake sets slowly, resulting in a super-creamy cheesecake.
With richly flavored cheesecakes, like our peanut butter or chocolate ones, the same result can be achieved by baking slowly at low temperatures.
To prevent the cheesecake from cracking as it cools, run a thin knife around the edge of the cake as soon as it comes out of the oven. After chilling, remove the springform ring (but not the metal base).
A crack in your cheesecake is not the end of the world. Simply use it as a starting point when cutting your first slice.
Cutting Cheesecake
Dip a knife in warm water and wipe dry before slicing each piece.
Freezing
Because of the high fat content, most cheesecakes freeze well for up to two weeks if wrapped tightly in both film and foil. But cheesecakes with a high water content, such as our Fresh Cream Cheesecake or Passion Fruit Cheesecake, will become icy, so freezing is not advised.
Draining Fresh Cheesecake
Line a medium (about 8 inches wide) sieve, fine strainer or colander with a double layer of damp cheesecloth and set over a bowl. Cover and refrigerate.
Chocolate Eclair
Pastry:
1 c water
1 stick margarine or butter
1 c sifted all-purpose flour
4 eggs
Filling:
3 c milk
3/4 c sugar
1/2 tsp salt
6 tbsp all-purpose flour
3 eggs
2 tsp vanilla
Icing:
2 (1-ounce) squares chocolate
2 c sugar
1 c whipping cream
Preheat the oven to 400F. Heat water and margarine or butter to boiling point. Add flour and stir constantly until mixture is smooth and forms a ball when tested in cold water. Remove from heat and let cool.
Beat in 4 eggs, one at a time. Drop dough from teaspoon to form small eclairs onto greased cookie sheet. Bake for approximately 30 minutes or until light brown. Set aside to cool.
Prepare filling by combining milk, sugar, salt and flour; cook slowly until thickens. Add 3 beaten eggs and continue to cook until mixture is even thicker. Remove from heat, cool and add vanilla.
With a serrated knife, slice pastry puffs lengthwise, but not all the way through. Pipe custard mixture into the center. Melt chocolate for icing, add sugar and cream. Cook over medium heat until soft ball stage. Let cool and beat until smooth. Ice tops of the eclairs.
With a serrated knife, slice pastry puffs lengthwise, but not all the way through. Pipe custard mixture into the center. Melt chocolate for icing, add sugar and cream. Cook over medium heat until soft ball stage. Let cool and beat until smooth. Ice tops of the eclairs.
Monday, March 17, 2008
Arroz ala Cubana
(Serves 6)
1/2 k Ground Pork
1/2 k Ground Beef
2 large potatoes, cut into very small cubes
2 large carrots, cut into very small cubes
3-5 tbsp. olive oil
3 tbsp. finely chopped garlic
1 large onion, chopped finely
1 tsp rosemary
1 tsp thyme
3/4 tsp pepper
3 pcs laurel leaves
1 tsp salt
3/4 cup raisins
6 eggs
3 bananas (Saba), cut thin lengthwise
6 cups rice
In a big pan, fry banana fritters using olive oil until golden brown. Set aside.
Using the same pan, sautee garlic and onion. Add potatoesm carrots. Sautee until potatoes, carrots are half cooked. Add meat, rosemary, thyme, laurel leaf, seasoning, salt and pepper. When meat and potatoes, carrots are almost cooked, pour in the raisins and cook for another 5 minutes.
Assemble by putting a cup full of rice at the center of the plate. Top rice with approximately 3/4 cup of meat. Fry 6 eggs (sunny-side up) and individually put it on top of rice and meat. Arrange 4 to 6 pcs. of fried banana fritters on the side or on top before serving.
1/2 k Ground Pork
1/2 k Ground Beef
2 large potatoes, cut into very small cubes
2 large carrots, cut into very small cubes
3-5 tbsp. olive oil
3 tbsp. finely chopped garlic
1 large onion, chopped finely
1 tsp rosemary
1 tsp thyme
3/4 tsp pepper
3 pcs laurel leaves
1 tsp salt
3/4 cup raisins
6 eggs
3 bananas (Saba), cut thin lengthwise
6 cups rice
In a big pan, fry banana fritters using olive oil until golden brown. Set aside.
Using the same pan, sautee garlic and onion. Add potatoesm carrots. Sautee until potatoes, carrots are half cooked. Add meat, rosemary, thyme, laurel leaf, seasoning, salt and pepper. When meat and potatoes, carrots are almost cooked, pour in the raisins and cook for another 5 minutes.
Assemble by putting a cup full of rice at the center of the plate. Top rice with approximately 3/4 cup of meat. Fry 6 eggs (sunny-side up) and individually put it on top of rice and meat. Arrange 4 to 6 pcs. of fried banana fritters on the side or on top before serving.
Buttered Shrimps
Ingredients:
1 k large shrimps
1/2 c butter
1 head garlic, chopped
1/4 c sugar
salt and pepper to taste
Procedure:
Melt the butter in a saucepan. Saute the garlic in the butter. Make sure not to burn the garlic.
Set aside half of the garlic for garnishing.
Add the sugar and cook for 2 minutes. Add the shrimp and cook until done. Season with salt and pepper. Sprinkle with the remaining garlic. Serve hot with garlic rice.
1 k large shrimps
1/2 c butter
1 head garlic, chopped
1/4 c sugar
salt and pepper to taste
Procedure:
Melt the butter in a saucepan. Saute the garlic in the butter. Make sure not to burn the garlic.
Set aside half of the garlic for garnishing.
Add the sugar and cook for 2 minutes. Add the shrimp and cook until done. Season with salt and pepper. Sprinkle with the remaining garlic. Serve hot with garlic rice.
Chicken Satay with Peanut Sauce
Ingredients:
4 chicken legs and thighs or 4 chicken breasts (deboned)
Marinade:
1 tsp of coriander seeds
2 stalks lemon grass
6 shallots (peeled)
2 cloves garlic (peeled)
4 tbsp of cooking oil
1 tsp of chili powder
2 tsp of turmeric powder
4 Tbsp Soysauce
1 Tbsp Oyster Sauce
Need:
Bamboo skewers, soaked in water
Cut the chicken meat into small cubes. Grind the Spices for marinade in mortal and pestle. Add in a little water if needed. Marinate the chicken pieces with the spice paste for 10-12 hours or overnight. Thread the meat on to bamboo skewers and grill for 2-3 minutes each side. Serve hot with Peanut Sauce.
Peanut Sauce:
1 1/2 c dry roasted peanuts (unsalted)
1 c water
1 tbsp soy sauce
1 1/2 tbsp sugar
1/8 tsp salt
1/4 cup oil
1 heaped tamarind pulp
(soaked in 1/4 cup water for 15 minutes, squeeze the tamarind pulp for juice and discard the pulp)
Spice Paste:
6-8 dried red chilies, seeded and soaked in warm water
3 cloves garlic
3 shallots
2 lemon grass (white parts only)
1 inch ginger
1 tbsp coriander powder
Procedure:
Crush the peanuts coursely with mortar and pestle and set aside. Chop the spice paste ingredients and blend until fine.
Heat oil and fry the spice paste until aromatic and smell spicy. Add the peanuts, tamarind juice, water, sugar, soy sauce and stir thoroughly. Simmer in low heat while continue stirring for about 3 minutes until the peanut sauce turns smooth. Serve at room temperature with the satay.
4 chicken legs and thighs or 4 chicken breasts (deboned)
Marinade:
1 tsp of coriander seeds
2 stalks lemon grass
6 shallots (peeled)
2 cloves garlic (peeled)
4 tbsp of cooking oil
1 tsp of chili powder
2 tsp of turmeric powder
4 Tbsp Soysauce
1 Tbsp Oyster Sauce
Need:
Bamboo skewers, soaked in water
Cut the chicken meat into small cubes. Grind the Spices for marinade in mortal and pestle. Add in a little water if needed. Marinate the chicken pieces with the spice paste for 10-12 hours or overnight. Thread the meat on to bamboo skewers and grill for 2-3 minutes each side. Serve hot with Peanut Sauce.
Peanut Sauce:
1 1/2 c dry roasted peanuts (unsalted)
1 c water
1 tbsp soy sauce
1 1/2 tbsp sugar
1/8 tsp salt
1/4 cup oil
1 heaped tamarind pulp
(soaked in 1/4 cup water for 15 minutes, squeeze the tamarind pulp for juice and discard the pulp)
Spice Paste:
6-8 dried red chilies, seeded and soaked in warm water
3 cloves garlic
3 shallots
2 lemon grass (white parts only)
1 inch ginger
1 tbsp coriander powder
Procedure:
Crush the peanuts coursely with mortar and pestle and set aside. Chop the spice paste ingredients and blend until fine.
Heat oil and fry the spice paste until aromatic and smell spicy. Add the peanuts, tamarind juice, water, sugar, soy sauce and stir thoroughly. Simmer in low heat while continue stirring for about 3 minutes until the peanut sauce turns smooth. Serve at room temperature with the satay.
Turmeric and Honey Wings
Ingredients:
1 lb chicken wings (middle section)
1 tbsp honey
1 tbsp soy sauce
1/8 tsp salt
1/8 tsp turmeric powder
1/8 tsp chili powder
2 inches ginger, peeled
Prepare the ginger by pounding with a mortar and pestle or grinding with small food processor. Extract the juice by squeezing with your hand and discard the ginger. Marinate the chicken wings with the ginger juice and all the seasonings above for 1-2hours. Grill or bake them in oven (at 375 F) for 20-25 minutes until cooked or golden brown. Serve hot.
**You can pan-fry it first and then grill them over the stove top flame to get that perfectly charred surface. or bake it for 20 minutes in the oven then held the wing with a tong, and grill them over gas stove top (set to medium heat).
Chicken Pandan
INGREDIENTS:
12 pcs chicken wings/drumstick
pandan leaves
oil for deep-frying OR you can barbeque the chicken
oil for deep-frying OR you can barbeque the chicken
PANDAN MARINADE/SAUCE:
1/2 c coconut milk
2 ts. ground coriander seeds
2 tsp dark soy sauce
2 Tbsp fish sauce (patis)
2 Tbsp. oyster sauce
2-3 cloves garlic
1 thumb-size piece ginger, peeled and sliced
juice from half a lime
1/2 tsp. pandan paste
Optional: 1 green or red chili, minced
Optional: 1 green or red chili, minced
PREPARATION:
Place all marinade/sauce ingredients in a food processor, OR simply mince and stir everything together by hand. Note that you should be left with a sauce that is quite green in color.
Taste-test the sauce for salt and spice.
Taste-test the sauce for salt and spice.
**If not salty enough, add a little more fish sauce. If too salty, add a little more lime juice. If too spicy, add more coconut milk. And if it's not spicy enough, add more chili.
Pour 1/3 of the sauce over chicken and mix to combine. Allow to marinate in the refrigerator for at least an hour before cooking, or preferably overnight. Note that the longer the chicken marinates, the more "green" it will appear. This is a good sign, as it means the chicken has been infused with the flavor and color of the pandan.
Pour the rest of the sauce into a bowl or container. This will be used later as a dip (if you plan to let the chicken marinate overnight, cover sauce and store in the refrigerator).
After the chicken is done marinating, take a long pandan leaf in your hand and use it to "wrap" the drumstick or chicken piece. Start wrapping several inches down the leaf to allow enough extra for tying ends together when you're done. The leaf needn't cover the chicken completely. Start and end the wrapping at the end of the drumstick (on the bone).
**If frying the chicken, discard any remaining marinade. If grilling, save the marinade to baste the chicken.
**If Frying the Chicken: Pour 1 cup or more canola oil into a small to medium-size frying pan over medium-high heat (oil should be at least 1 inch deep).
**If Frying the Chicken: Pour 1 cup or more canola oil into a small to medium-size frying pan over medium-high heat (oil should be at least 1 inch deep).
**When oil starts to "snake" across the bottom of the pan, try dipping a corner of one of the wings into the pan. If the oil starts to sizzle, it is hot enough. If nothing happens, the oil needs more time to heat up.
Once oil is hot enough, reduce heat to medium. Use tongs to place the chicken in the oil. If the oil splatters or "pops", try reducing the heat or adding a little sea salt to the oil. Turn the chicken pieces after 5 minutes to cook the other side. Chicken will take between 10 and 18 minutes to cook, depending on the size of the pieces and the heat of your oil. Chicken is done when it turns golden brown and pandan leaves have turned brown and crispy-looking.
If Grilling on the Barbecue: Place chicken pieces over a hot grill and cook until the juices run clear and pandan leaves have turned brown and crispy-looking. Serve chicken together with the pandan sauce you made earlier. This sauce can be served at room temperature or gently heated up (1 minute over medium heat).
Tip: don't overheat or boil the sauce, as you will lose most of the flavor and nutrients .
Cucumber Kani Salad
Ingredients:
crab sticks
alfalfa sprouts or snowpea sprouts
cucumber, julienne
rice wine vinegar
sugar
sesame oil
japanese mayo
fish roe
Directions:
Shred the crab sticks into strips. Mix cucumber, crabsticks, sprouts in a bowl. mix in with a little amount of rice wine vinegar, sesame oil and a pinch of sugaer. then add enough japanese mayo. add the fish roe last. mix it up and serve.
crab sticks
alfalfa sprouts or snowpea sprouts
cucumber, julienne
rice wine vinegar
sugar
sesame oil
japanese mayo
fish roe
Directions:
Shred the crab sticks into strips. Mix cucumber, crabsticks, sprouts in a bowl. mix in with a little amount of rice wine vinegar, sesame oil and a pinch of sugaer. then add enough japanese mayo. add the fish roe last. mix it up and serve.
Creme Brulee
It's like our version of leche flan but with its name it made it more classier. and I think this one is much easier to make compared to our own leche flan. I wonder how it taste like. better try one soon.
Ingredients:
4 eggs
vanilla
sugar
heavy cream
salt.
items you'll need:
A whisk, a small bowl, and a medium mixing bowl that's microwave safe. You'll also need a roasting pan, an oven, and a microwave. Preheat the oven to 350 F.
Separate the 4 eggs. Put the yolks into the small bowl. Set aside for a minute. Next, put 4 tablespoons of sugar into the mixing bowl. Add 1 pint of heavy cream. Stir gently with a whisk. You're not whipping this, just stirring. Next, put it into the microwave for 2 minutes to dissolve the sugar. While sugar is in the microwave, whisk yolks a bit. Just enough to break the yolks up and smooth it out. When your sugar-cream mix is done in the microwave, stir it a bit to make sure the sugar dissolves. Stir in the eggs and whisk it well. Add a dash of salt and a teaspoon of vanilla. After it's well whisked, pour it into ramekins. Put the ramekins into a roasting pan.
Put the roasting pan with ramekins into the oven. Pour in enough hot water to come up halfway on the ramekins. It doesn't have to be boiling, just hot. I normally do it straight out of the faucet.
Bake at 350F for 40 minutes. They should still be jiggly when you pull them out. Don't worry about it. It will set up in the fridge, just like a cheesecake.Let them cool a bit and then pop them into the fridge. It's best to chill them overnight. Before serving, sprinkle some brown sugar on top of the creme brulee and burn it with a torch. If you don't have a torch, you can melt the sugar under the broiler. Let the creme brulee cool for just a minute, and enjoy!
Separate the 4 eggs. Put the yolks into the small bowl. Set aside for a minute. Next, put 4 tablespoons of sugar into the mixing bowl. Add 1 pint of heavy cream. Stir gently with a whisk. You're not whipping this, just stirring. Next, put it into the microwave for 2 minutes to dissolve the sugar. While sugar is in the microwave, whisk yolks a bit. Just enough to break the yolks up and smooth it out. When your sugar-cream mix is done in the microwave, stir it a bit to make sure the sugar dissolves. Stir in the eggs and whisk it well. Add a dash of salt and a teaspoon of vanilla. After it's well whisked, pour it into ramekins. Put the ramekins into a roasting pan.
Put the roasting pan with ramekins into the oven. Pour in enough hot water to come up halfway on the ramekins. It doesn't have to be boiling, just hot. I normally do it straight out of the faucet.
Bake at 350F for 40 minutes. They should still be jiggly when you pull them out. Don't worry about it. It will set up in the fridge, just like a cheesecake.Let them cool a bit and then pop them into the fridge. It's best to chill them overnight. Before serving, sprinkle some brown sugar on top of the creme brulee and burn it with a torch. If you don't have a torch, you can melt the sugar under the broiler. Let the creme brulee cool for just a minute, and enjoy!
Sunday, March 16, 2008
Chicken Feet
I hate chicken feet BEFORE but when I tried my auntie's version of it. can't resist trying it out. this one is really yummy! You will learn to love it!
Ingredients:
1 k Chicken feet, chop off nails. Blanch in hot water for 10 minutes. Cool, then remove scales.
1/3 c Cooking Oil
1 Head Garlic, pounded
1 tbsp Ginger, minced
1/2 c Leeks, chopped
2 Tbsp tause (salted beand), washed
2 Tbsp Chili Bean Sauce
2 Tbsp Soy sauce
2 Tbsp Sugar
1/2 tsp iodized salt
3/4 c water
1/3 c Cooking Oil
1 Head Garlic, pounded
1 tbsp Ginger, minced
1/2 c Leeks, chopped
2 Tbsp tause (salted beand), washed
2 Tbsp Chili Bean Sauce
2 Tbsp Soy sauce
2 Tbsp Sugar
1/2 tsp iodized salt
3/4 c water
1 1/2 Tbsp Cornstarch, dissolved in water
1 tsp Sesame Oil
Procedure:
In a pressure cooker, heat oil. Saute garlic, ginger, leeks. Then add tausi, chili bean sauce. Then add chicken feet. Stir awhile. Add soysauce, sugar, iodized salt and water. Cover pressure cooker before opening. Then thicken sauce with dissolved cornstarch. Add 1 tsp of sesame oil/chili oil.
** If using chicken wings, fry the chicken wings first before preccure-cooking. Use 3/4 c of thick coconut milk instead of water.
** If pressure cooker is not available, use 1 1/2 c of water (coconut milk) and simmer over low fire for 30 minutes or until tender.
Pork with Coffee Peanut Sauce
Ingredients:
1/2 lb of pork, thinly sliced into strips (these are rib chops, but you can use any leaner cut)
2 Tbsp dark soy sauce
4 Tbsp peanut butter
1 1/2 Tbsp brown sugar
3-4 Tbsp strong brewed coffee
bamboo skewers, soaked in water
In a small bowl, mix 1 tbsp. soy sauce, and 1 tbsp peanut butter. Rub into pork and marinate for 1 hour in the fridge.
Thread the pork on skewers. Broil on the highest and closest setting about 2-3 minutes per side, until lightly browned and cooked all the way through.
To make a dipping sauce:
In a small saucepan over low heat, combine the remaining soy sauce, peanut butter, brown sugar, and enough coffee to thin the sauce. Serve with the Pork
Pork Katsudon
Katsudon is more like a complete dish. Why? Because it has everything, including meat, egg, vegetables and rice, all in one bowl.
Katsu means pork cutlet in Japanese. Don is a short form for Donburi. Donburi is a bowl which is bigger than a rice bowl. Usually, a Donburi bowl for rice has a lid to keep its contents warm. The size is similar to a noodle bowl, but a noodle bowl does not have a lid. (Noodles should be very hot, with steam coming out from the bowl as it whets the appetite.)
During our Food and Beverage laboratory, my friends and I wanted to try something different to offer to our fellow schoolmates. So, we tried this... the pork is very tasty. the funny thing is... at first, we thought that the sauce we make is a failure but as I read this. I found out that we did the right thing. Which makes me glad... *-* The bad news is we weren't able to sell it as much because they(our market) didn't know we were offering something inside the coffeeshop because the door is closed. although we did post a menu of the foods we are offering. But, then we tried to re-sell the chops the following day and we sold it all out! You see, even if one has something good to offer... we still have to consider the location and let the market know that we are selling something. cause some are too hungry to READ boards!!!
Ingredients:
Pork Chop (used 3 chops for this recipe)
1/2 c flour
3/4 c (panko) breadcrumbs
1 medium sized egg, beaten
salt and pepper to taste
oil for frying
Season the meat on both sides with salt and pepper and dredge into flour. Dip in egg. Dredge in panko breading. Chill for 30 minutes. Pan fry till golden brown. Set aside.
For the sauce:
1 medium white onion, sliced
1 stalk onion leek, sliced thinly
1 tsp brown sugar
1/4 c soy sauce
1/2 c mirin
Egg (If you have left over egg from the breading... you may also use it)
Simmer in low heat the mirin, soy sauce, onions, leeks and brown sugar. When it starts to boil add in d egg. Swirl the pan a bit to cook the egg without breaking it. In a bowl, put some steaming rice, slice the porkchops and top over it. Lastly pour over the sauce and serve.
Version 2:
1 3/4 c short-grain rice, scrubbed
2 c water
4 pork cutlets (or tenderloin slices), breaded by dipping each in one beaten egg, then fresh bread crumbs–crispy Panko bread crumbs if possible
1 small leek, sliced in 1/2-inch pieces (or 2 green onions sliced into 1-2 inch pieces)
2 c Dashi stock
2/3 c mirin (sweet rice cooking wine)
2/3 c soy sauce
4 eggs
Prepare the rice an hour before the meal. First pour it into a big bowl of water and scrub the grains against each other to remove all starch. Strain the rice, then wash and rinse it well, until the water runs clear. Let drain in the strainer for as much as an hour. Bring the rice and 2 cups of water to a boil, give it a quick stir, then cover, reduce to the lowest possible simmer, and cook for 10-15 minutes. Turn off the heat and let steam for another 15 minutes. Then open the pot, gently fluff the rice with a wooden spoon or paddle, and re-cover the pot, placing a cloth or paper towel between the pot and the lid to prevent condensation into the rice.
Bring the dashi, mirin, and soy sauce to a boil, add the sliced leek, and simmer til soft.
When you are ready to assemble the meal, deep fry the pork cutlets til golden and tender, drain on paper towels.
Half fill four large bowls with the hot rice. Slice each pork cutlet diagonally into 1/2-inch strips, and arrange each intact cutlet on the rice. Whisk the eggs with chopsticks, then pour slowly into one spot over the onion into the dashi. When the egg is nearly set, stir once. Ladle a quarter of the egg mass on top of the first bowl, taking care you can still see the crisp cutlet beneath; then follow with the 2nd, 3rd, and 4th bowls. Distribute any remaining broth evenly among the bowls, but don’t feel compelled to use it all. Serve immediately
Katsu means pork cutlet in Japanese. Don is a short form for Donburi. Donburi is a bowl which is bigger than a rice bowl. Usually, a Donburi bowl for rice has a lid to keep its contents warm. The size is similar to a noodle bowl, but a noodle bowl does not have a lid. (Noodles should be very hot, with steam coming out from the bowl as it whets the appetite.)
During our Food and Beverage laboratory, my friends and I wanted to try something different to offer to our fellow schoolmates. So, we tried this... the pork is very tasty. the funny thing is... at first, we thought that the sauce we make is a failure but as I read this. I found out that we did the right thing. Which makes me glad... *-* The bad news is we weren't able to sell it as much because they(our market) didn't know we were offering something inside the coffeeshop because the door is closed. although we did post a menu of the foods we are offering. But, then we tried to re-sell the chops the following day and we sold it all out! You see, even if one has something good to offer... we still have to consider the location and let the market know that we are selling something. cause some are too hungry to READ boards!!!
Ingredients:
Pork Chop (used 3 chops for this recipe)
1/2 c flour
3/4 c (panko) breadcrumbs
1 medium sized egg, beaten
salt and pepper to taste
oil for frying
Season the meat on both sides with salt and pepper and dredge into flour. Dip in egg. Dredge in panko breading. Chill for 30 minutes. Pan fry till golden brown. Set aside.
For the sauce:
1 medium white onion, sliced
1 stalk onion leek, sliced thinly
1 tsp brown sugar
1/4 c soy sauce
1/2 c mirin
Egg (If you have left over egg from the breading... you may also use it)
Simmer in low heat the mirin, soy sauce, onions, leeks and brown sugar. When it starts to boil add in d egg. Swirl the pan a bit to cook the egg without breaking it. In a bowl, put some steaming rice, slice the porkchops and top over it. Lastly pour over the sauce and serve.
Version 2:
1 3/4 c short-grain rice, scrubbed
2 c water
4 pork cutlets (or tenderloin slices), breaded by dipping each in one beaten egg, then fresh bread crumbs–crispy Panko bread crumbs if possible
1 small leek, sliced in 1/2-inch pieces (or 2 green onions sliced into 1-2 inch pieces)
2 c Dashi stock
2/3 c mirin (sweet rice cooking wine)
2/3 c soy sauce
4 eggs
Prepare the rice an hour before the meal. First pour it into a big bowl of water and scrub the grains against each other to remove all starch. Strain the rice, then wash and rinse it well, until the water runs clear. Let drain in the strainer for as much as an hour. Bring the rice and 2 cups of water to a boil, give it a quick stir, then cover, reduce to the lowest possible simmer, and cook for 10-15 minutes. Turn off the heat and let steam for another 15 minutes. Then open the pot, gently fluff the rice with a wooden spoon or paddle, and re-cover the pot, placing a cloth or paper towel between the pot and the lid to prevent condensation into the rice.
Bring the dashi, mirin, and soy sauce to a boil, add the sliced leek, and simmer til soft.
When you are ready to assemble the meal, deep fry the pork cutlets til golden and tender, drain on paper towels.
Half fill four large bowls with the hot rice. Slice each pork cutlet diagonally into 1/2-inch strips, and arrange each intact cutlet on the rice. Whisk the eggs with chopsticks, then pour slowly into one spot over the onion into the dashi. When the egg is nearly set, stir once. Ladle a quarter of the egg mass on top of the first bowl, taking care you can still see the crisp cutlet beneath; then follow with the 2nd, 3rd, and 4th bowls. Distribute any remaining broth evenly among the bowls, but don’t feel compelled to use it all. Serve immediately
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