Pinoy Recipes | Free Filipino Food Recipes

The Healing diet for Diabetes, Heart Disease, Hypertension, Cancer, Stroke and Arthritis

noemi — Mon, 30 Jan 2012 13:45:27 +0000

Dear readers,

Maya Kitchen recently organized a highly informative lecture and demonstration of the mother-and-son tandem of Blecenda Miranda Varona, DRPH, MPH, RND and Mark Miranda Varona, RND. The topic “Prevention and Control of Diabetes, Heart Disease, Hypertension, Cancer, Stroke and Arthritis through Dietary Modifications.” may prove to be interesting to health-conscious netizens. Don’t wait for disease to strike you.

Blecenda Varona , a Nutrition and Lifestyle consultant is also the author and co-writer of “Healing Wonders of Diet, Smart Cooking, Vegetarian Cooking Laboratory Manual” and “Succulent Vegetarian Workbook”. She is often sought for lecturs and as resource speaker as well as a researcher in her field. Her son Mark now works as a nutrition consultant in the family’s own NeedHealth Nutrition and Lifestyle Consultancy.

The class focused on the wise choice of food and its right preparation can bring anyone optimum health. Who says healthy food tastes bland?

Here are five ways to prepare for “The Healing Diet”: the Fruit Blend Detox, Malunggay Pancake, Basic Tofu Quiche, Eggplant Szechuan Style and Soyannaise.

TOFU QUICHE
Ingredients (use vegan versions)

½ kilo tofu, mashed
½ cup broccoli, chopped
1 big onion, chopped
3 tablespoons coconut oil
1/ 4 tablespoon turmeric
½ tablespoon mustard
3 tablespoons lemon or calamansi extract
2 tablespoon soy sauce
1 9-inch raw pie shell, unbaked
Mushroom powder to taste
Salt to taste

Directions

1. Saute onion in coconut oil.
2. Mix in tofu, turmeric, mustard, calamansi extact, and soy sauce then season with salt and mushroom powder.
3. Put broccoli of pie shell and pour in mixture.
4. Bake at 200 degree C for 12 to 15 minutes.

PAKO SALAD WITH SOYANNAISE

2 small bundle pako, washed, removed from hard stalks
3 pieces sliced tomatoes
1 small onion, sliced
3 pieces calamansi extract
3-4 tablespoons brown sugar

· Mix calamansi extract and brown sugar well. Slowly toss all ingredients. Serve immediately.

Soyannaise:
1 small block tofu
2 segments garlic
¼ cup corn oil
1/8 cup lemon or calamansi extract
1 small onion
dash of salt

Blend all ingredients together until smooth and creamy. On a platter, arrange vegetables

EGGPLANT SZECHUAN STYLE
(Good for 6 persons)

¾ kilo eggplant
4 long green onions
2 teaspoon hot bean sauce or chilli sauce
1 tablespoon soy sauce
1 tablespoon calamansi extract
1 tablespoon water
1 clove garlic, finely chopped
2 teaspoon fresh ginger, minced
5 tablespoon coconut oil
½ cup water
1 teaspoon oriental sesame oil
1 ½ teaspoon sugar
4 tablespoon sesame seed, roasted- golden brown

1. Cut eggplant into 2X1/2 inches.

2. Separate 1 green onion and cut into thin slices. Reserve for garnish

3. Cut remaining onion into thin slices and combine with garlic, ginger and hot bean sauce in bowl. Set aside

4. Combine ½ cup water, soy sauce, calamansi extract, and sugar in another bowl. Set aside.

5. Heat 2 tablespoons vegetable oil in a skillet over medium-high heat.

6. Add half of the eggplants and cook for 5 minutes. Stir until soft and moist. Drain in colander.

7. Repeat the two immediate procedures above for the remaining eggplants.

8. Heat the remaining 1 tablespoon coconut oil in skillet.

9. Add the onion-garlic mixture and stir for 30 seconds.

10. Add the soy sauce-sugar mixture.

11. Bring to a boil stirring occasionally until liquid has almost evaporated.

12. Add diluted cornstarch. Stir until sauce boils and thickens slightly.

13. Stir in sesame oil and add sesame seeds.

14. Garnish with reserved onion slices.

MALUNGGAY PANCAKE

1 pack of maya pancake
1 cup fresh malunggay leaves, chopped
Follow instruction in the packaging.

Add malunggay right before cooking.

HERE is the secret to have a palatable pancake; no taste of malunggay and no smell of leaves:

2. Mix your old pancake recipe in a separate container. You can have any kind of the usual pancake mixture. Have your own way.

3. Chop fresh malunggay leaves, then set aside on a separate container.
DO NOT MIX IMMEDIATELY MALUNGGAY AND PANCAKE MIXTURE.

4. Prepare for cooking. You can only mix the pancake mixture and malunggay leaves when you are about to cook. This will prevent the pancake from the unpleasant smell of the leaves. What I mean, do not soak malunggay leaves to pancake mixture for more than 30 minutes to preserve the vanilla flavor of your pancake.

VEGETABLE / FRUIT BLEND DETOX

GREEN JUICE
2-3 pieces cucumber (around 6 inches long)
1 cup pineapple slice, chunks
6 pieces talbos ng kamote
1 sachet of stevia

INSTRUCTION:

Use a JUICER. Juice cucumber, pineapple and kamote tops. Stevia can be added.
Drink within 5 minutes.
Good for one person.

FRUIT BLEND DETOX

2 cups watermelon with seeds and inner skin (yellowgreen skin)
1 cup papaya (with seeds-optional)
1 cup banana, sliced (for kids)
(ice chips and banana for kids)

INSTRUCTION:

Use a BLENDER. Blend the watermelon first with seeds and inner skin until it becomes liquid. Then add papaya and banana. For kids to enjoy, ice chips can be added.

Drink within 5 minutes.
This fruit blend contains no sugar and water.

NOTE: You can have a wide variety of combinations. Simply mix sour fruits to sour and sweet fruits to sweet.
Good for one person.

For more information, log on to www.themayakitchen.com or e-mail contactus@themayakitchen.com or visit The Maya Kitchen Culinary Center every Tuesday to Saturday at 8F Liberty Building, 835 A. Arnaiz Avenue (Pasay Road), Makati City or call 8921185 / 892-5011 local 108.——————

Here are great deals of 50%-90% savings on the best things to enjoy, see, eat, and buy in Manila.Here is how to join.

Have you visited my personal blog, Filipina Mom Blogger,
Shopping Finds for Bargain Finds & Events
Pinoy Food Photo Blog for Restaurants & Food Events
Your Pinoy Real Estate Broker for Real Estate Needs
Techie Gadgets for Cellphones, Laptops & Gadgets.

Follow me in twitter @momblogger.

Thanks for visiting….Noemi Lardizabal-Dado

Add me in Facebook Fan Page as Momblogger.

Be a Facebook Fan of Pinoy Food Blog recipes

Get my other news in twitter @momblogger.

Siomai or Steamed Dumplings

noemi — Thu, 19 Jan 2012 05:30:32 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. I am also requesting a huge favor. If you think I should win as “The One” in Globe’s Tatt Awards, then please vote online for me and consider Blog Watch (as The Advocate)…via this link http://tattoo.globe.com.ph/tattawards/vote.I find it expensive to buy siomai. Don’t you? So why not make your very own siomai and freeze it? The price of Siomai alone forced me to concot my very own Siomai recipe taken from various sources. My kids love to dip their dumplings in soy sauce and calamansi mixed with chili garlic sauce. If you are a pesco-vegetarian like me, just replace the pork with chicken meat or crab meat. I usually cook it separately because the rest of the family love their siomai to contain pork. I will add the photos soon but in the meantime, enjoy cooking.

Wonton Wrapper (You can make your own wrapper or just buy them at the grocery)
1 cup all-purpose flour
1 egg white
4 tablespoon lard
3 tablespoons water

1. Place flour in a bowl. Make a well in the center.

2. Add the egg white, lard and water in the center. Mix the ingredients in the center thoroughly and quickly work in the flour. Knead well.

3. Roll out thinly and cut into rounds of about 4 inches in diameter.

4. Put filling in each wrapper.

Filling
1/2 kilo Ground Pork with a bit of fat (instead of ground, diced to small pieces or chopped)
1 kilo cooked crab, shelled and chopped (or just substitute with 1 kilo ground pork)
1/4 kilo shrimps
2 tsp. sesame oil
1 tsp. rice wine
3 Tablespoons Chopped spring onions
8 Chinese dried mushrooms (soaked in hot water until softened and chopped)
1 small chopped water chestnuts or Singkamas or 1 small can bamboo shoots, drained and chopped
1 small carrot, grated
3 Tablespoons Cornstarch
2 eggs
2 Tablespoons Soy Sauce
2 teaspoon sugar
dash of black pepper
1 teaspoon 5 spice powder (if You don’t have this, see below on how to prepare the 5 spice powder or buy the McCormick Chinese Five Spice (Ngo Yong) at your favorite grocery store)

5 Spice Powder
Make your own Chinese Five spice powder seasoning mix using either ground or whole spices.

Ingredients for Chinese Five Spice powder

* 1 tsp. ground Szechwan pepper
* 1 tsp. ground star anise
* 1-1/4 tsp. ground fennel seeds
* 1/2 tsp. ground cloves
* 1/2 tsp. ground cinnamon
* 1/2 tsp. salt
* 1/4 tsp. ground white pepper

Preparation of Five Spice Powder:
Combine all ingredients in small airtight container. Store in a cool, dry place.

(Source: busycooks)

Okay now to prepare the filling:

Siomai

1. Combine all the ingredients together.

2. Continue to mix all ingredients inside the bowl for another 4 minutes. Leave overnight in the refrigerator so all flavors seep in all together.

3. The following day, place 1 heaped tablespoon in the center of each wrapper. Press down gently with a back of spoon to make the filling compact without air spaces.

4. Press wrapper up and around all the sides of the siomai leaving the center open.

5. Arrange the filled wrappers on the plate of the steamer which has been greased. Do not crowd the steamer.

6. Steam for 15 minutes on medium heat or 8 minutes if one uses high heat. Be careful not to overcook so siomai does not end up too dry.

7. Garnish the top of the siomai with shredded carrot and cilantro (wansoy).

8. Serve with toyo and calamansi and chili-garlic paste.

Yields around 5 dozen.——————

Here are great deals of 50%-90% savings on the best things to enjoy, see, eat, and buy in Manila.Here is how to join.

Follow me in twitter @momblogger.

Thanks for visiting….Noemi Lardizabal-Dado

Add me in Facebook Fan Page as Momblogger.

Be a Facebook Fan of Pinoy Food Blog recipes

Get my other news in twitter @momblogger.

Herbed Parmesan crackers

noemi — Tue, 10 Jan 2012 16:14:25 +0000

Dear readers,

Here is the recipe:

1 ¾ cups MAYA All-Purpose Flour
½ cup butter
1 cup freshly grated parmesan
¼ cup parsley
1 teaspoon garlic powder
¼ cup all-purpose cream
powdered parmesan (optional)

Directions

1. Preheat oven to 400°F/200°C. Line baking sheet with wax paper or parchment paper and lightly dust with flour. Set aside.

2. In a food processor, combine flour, butter and cheese. Pulse until well blended. Add parsley and garlic powder. Continue mixing and add cream 1 tablespoon at a time until mixture holds together but not sticky.

3. Roll out dough on a floured surface until 1/8 inch thick. Cut into desired shapes using cookie or pizza cutter.

4. Prick shaped dough with fork and place into prepared baking sheets. Bake for 10 minutes or until lightly brown.

5. Cool and dust with powdered parmesan, if desired. Serve right away or store in a tightly sealed container. Best serve as snack or eaten with soup.——————

Here are great deals of 50%-90% savings on the best things to enjoy, see, eat, and buy in Manila.Here is how to join.

Follow me in twitter @momblogger.

Thanks for visiting….Noemi Lardizabal-Dado

Add me in Facebook Fan Page as Momblogger.

Be a Facebook Fan of Pinoy Food Blog recipes

Get my other news in twitter @momblogger.

Moist Chocolate Cake

noemi — Thu, 22 Dec 2011 15:08:27 +0000

Dear readers,

I shared my recipe of The perfect chocolate cake a few years back. Many readers gave so many rave reviews. Why not? it has just the right amount of that chocolate-ness and fudge icing. I often bake this cake during birthday celebrations. Sometimes my relatives order this cake but I avoid baking for profit. I bake out of love.

This time around, let me share another version. Chef Christine ‘Kittin’ Zenarosa from the Cookbook Kitchen gave a truly exceptional baking demonstration at The Maya Kitchen for her Moist Chocolate cake.

1cup unsweetened cocoa
2 cups boiling water
2 ¾ cups MAYA All Purpose Flour
2 teaspoons baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup butter
2 ½ cups sugar
4 eggs
1 teaspoon vanilla

Choco Icing:
½ cup cocoa
¾ cup sugar
2 tablespoons MAYA All Purpose Flour
2 ½ cups milk

Procedure:

1. In a bowl, mix unsweetened cocoa with boiling water; mix with wire whisk until smooth. Set aside and cool completely.

2. Sift all dry ingredients together, except the sugar.

3. In a large bowl of mixer, using paddle attachment, beat butter, sugar, eggs, & vanilla until light and fluffy.

4. At a low speed, beat in flour mixture and liquid cocoa mixture alternately, ending with flour mixture.

5. Pour equally into three 9-inch round pans.

6. Bake in 350°F / 177°C oven for 25-30 minutes.

7. Mix all choco icing ingredients in a saucepan and bring to a boil. Pour hot icing immediately to cover cake.——————

Here are great deals of 50%-90% savings on the best things to enjoy, see, eat, and buy in Manila.Here is how to join.

Follow me in twitter @momblogger.

Thanks for visiting….Noemi Lardizabal-Dado

Add me in Facebook Fan Page as Momblogger.

Be a Facebook Fan of Pinoy Food Blog recipes

Get my other news in twitter @momblogger.

Baking for the holidays: Lemon Pie

noemi — Mon, 19 Dec 2011 14:11:51 +0000

Dear readers,

Graham Pie Crust: (Do ahead )

6 tablespoons salted butter
1 ½ cups Graham Cracker Crumbs
¼ cup sugar
Lemon curd:
3 lemons (finely grated rind & lemon juice)
4 eggs
1 cup caster sugar
1/2 butter, chopped

Procedure:

1. Make Pie Crust: Mix all ingredients together and press firmly with hand or spoon onto an 8 or 9-inch round pie pan. Refrigerate for at least 1 hour.

2. Make lemon curd: Finely grate rind of 1 lemon. Juice all lemons. Whisk eggs and sugar together in a heatproof bowl until well combined. Add lemon rind and 2/3 cup lemon juice, whisking constantly until well combined. Place bowl over a saucepan of simmering water (do not allow base to touch water). Cook, stirring with a wooden spoon, for 30 to 35 minutes or until thick and custard-like. Do not allow to boil. Remove from heat and whisk in butter.

3. Pour lemon curd into chilled pie crust. Cover with plastic wrap and refrigerate overnight. Dust with icing sugar and serve.

——————

Here are great deals of 50%-90% savings on the best things to enjoy, see, eat, and buy in Manila.Here is how to join.

Follow me in twitter @momblogger.

Thanks for visiting….Noemi Lardizabal-Dado

Add me in Facebook Fan Page as Momblogger.

Be a Facebook Fan of Pinoy Food Blog recipes

Get my other news in twitter @momblogger.

Paella, Filipino Style

noemi — Mon, 19 Dec 2011 13:25:10 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. I am also requesting a huge favor. If you think I should win as “The One” in Globe’s Tatt Awards, then please vote online for me and consider Blog Watch (as The Advocate)…via this link http://tattoo.globe.com.ph/tattawards/vote. My daughter Lauren was dying to cook paella for our Christmas Eve dinner over 2 years ago. I bought all the ingredients in the morning but I wanted to cook it already while the seafood was still fresh. My recipe for paella is one where I can pre-cook everything and place it on the pyrex dish for baking at a later time. It made sense to prepare it now then bake it just before Christmas dinner. I can’t be hassled with cooking just before the Noche Buena.

Here is my Paella, Filipino Style recipe. Lauren assisted me with the cooking.

Ingredients
1/2 cup Olive Oil
1 cup malagkit (glutinous) rice
1 cup ordinary rice
2 minced onions
1/2 k chicken , cut in serving pieces
4 chorizo Filipino, sliced 1/2 inch thick diagonally
1/2 kilo big shrimps
3 alimasag
1/4 kilo squid, sliced into rings
1 cup clams
1/2 cup tahong
1 hard boiled egg, sliced

Sauce
Prepare sauce before cooking procedure

1 can tomato paste
1 small can tomato juice
4 tablespoon sugar
1 tablesoon fine salt
1 tsp pepper
2 big red bell pepper , sliced 1/4 strips

Procedure

1. Cook 1 cup rice and 1 cup malagkit rice. Set aside.
2. Saute garlic in oil . Add 2 minced onions and cook until very soft.
3. Add chicken, chorizon Filipino and cook until brown.
4. Add shrimps (unpeeled), 3 small alimasag (whole); squid, halaan or tahong.
5. Continue stirring 5 minutes
6. Add prepared sauce and simmer for a while.
7. Carefully remove chicken, etcetera fro sauce (Use Slotted spoon) and transfer to a platter. You can leave a few seafoods with the sauce.
8. To the sauce, add the rice. Mix well.
If too wet, cook over low fire a few minutes more.
9. Top with chicken , shrimps, etc that you set aside in step 7.
10. Decorate with hard-boiled eggs, green peas just before serving (after baking it)
11. Bake at 350 F for 30 minutes.

I remember the first time I baked this Paella. It was during the baptism of my daughter, Lauren. I wanted a simple celebration with home-cooked meals. I prepared the paella a day before the baptism celebration then placed the dish in the freezer. The next day, I baked it. Look at Lauren and I now, twenty years later still cooking the same paella dish.

——————

Here are great deals of 50%-90% savings on the best things to enjoy, see, eat, and buy in Manila.Here is how to join.

Follow me in twitter @momblogger.

Thanks for visiting….Noemi Lardizabal-Dado

Add me in Facebook Fan Page as Momblogger.

Be a Facebook Fan of Pinoy Food Blog recipes

Get my other news in twitter @momblogger.

10 ways to prepare @The_Holiday Hams for the Noche Buena

noemi — Wed, 14 Dec 2011 15:42:18 +0000

Dear readers,

To top it all, Chef Rob Pengson 10 ways to prepare Holiday Ham recipes for you to feast using premium cut Ham from CDO.

A sample recipe is the Caramelized Orange Ham with Mustard Sauce. The combination of mustard with orange is just delectable. It isn’t the usual pineapple sauce that is normally prepared at the noche buena table. Most of all the use of premium cut Ham is made from one whole boneless meat from the hind leg which is the best cut of pork for hams. Hind leg ham is tastier and meatier compared to the more common shaped hams. Most of all the premium-cut hams have no extenders. The appearance, taste and texture can speak for itself.

Caramelized Orange Ham with Mustard Sauce

Ingredients for the ham and sauce

For the Ham:
Whole Ham
3 tbsp Cajun seasoning & smoky misquite (or any
like seasoning powders)
1/2 cup orange marmalade
1/2 cup brown sugar
1/3 cup Dijon mustard
ground cloves and allspice for seasoning

For the sauce:
olive oil
chopped shallots
white wine
whole grain mustard
cream
bayleaf, salt and pepper

Procedure:
Preheat oven, pls buy rack and sheet pan small and medium, line bottom with foil.

Check out the rest of the 10 recipes.

You can visit their wesbite, www.holidayham.com.ph, Facebook Page
Twitter: @The_Holiday——————

Here are great deals of 50%-90% savings on the best things to enjoy, see, eat, and buy in Manila.Here is how to join.

Follow me in twitter @momblogger.

Thanks for visiting….Noemi Lardizabal-Dado

Add me in Facebook Fan Page as Momblogger.

Be a Facebook Fan of Pinoy Food Blog recipes

Get my other news in twitter @momblogger.

Easy and smart holiday cooking tips from Samsung digital appliances

noemi — Mon, 12 Dec 2011 05:07:16 +0000

Dear readers,

The Christmas breeze and holiday treats mark the beginning of the Yuletide season. Endless family gatherings enjoyed with bountiful and sumptuous meals are just around the corner. Samsung Digital Appliance shared some holiday cooking tips through Judy Ann and Ryan Agoncillo who are excited these days as they celebrate their second year as a family this Christmas. The two are self-confessed food lovers and so this season won’t be complete without them spending time with their children in the kitchen! Despite their busy schedules, the lovely couple stir love and excitement in the family by cooking for each other and for the kids. Ryan and Judy Ann shares some tips for easy and smart cooking in the kitchen:

1. Pour in the Flavor: Instead of using water for steaming, braising or making soup, consider using stock, broth or wine. For example, use vegetable stock when cooking rice instead of plain water.

2. Butter is Better: Salt is most of the time used for adding more flavor to your cooking, but nothing beats the creamy burst of flavor from added butter. Take the low-salt option for those who are health-concscious.

3. Less Water for Microwave Cooking: Microwave oven-cooking evaporates less moisture from food. So, reduce the liquid specified in your recipe by ¼ cup of water from each glass. Thus, if you are supposed to use 4 cups of water, you will need only 3 when using the microwave oven.

4. Under Cover Cooking: Cover your food if the recipe requires it. This traps heat into a pan better, and food will cook faster, enabling you to shut off the stove sooner and save electricity.

5. Cleanliness is a Must: Splatters and spills are a given when using a microwave oven. Always clean your microwave oven inside and out before you pop in a new dish to prevent food from spoilage.

For Judy Ann and Ryan, smart cooking means smart parenting. Like most parents, they only want the best for their kids. With this, they choose the one and only trusted brand in home appliances, Samsung Digital Appliances. When it comes to kitchen matters, Judy Ann and Ryan use a Samsung microwave oven for reheating their favorite meals. Its slim and contemporary design makes it a welcome and aesthetic addition to any kitchen and its Triple Distribution System heats food evenly and thoroughly. This spells delicious meals in minutes.

—End of Press release from Samsung—

I too am a proud owner of Samsung digital appliances like the Samsung refrigerator that survived Ondoy’s flood, and a Samsung microwave oven. I can truly vouch for the trustworthiness of their appliances. Did I mention that I also love their quick services when I needed them to check if my refrigerator was working properly?

Not to mention their other products. Just this week I purchased two new Samsung products: the Samsung Galaxy note and a 1.5 HP Samsung wall mounted airconditioner (inverter).

So yes, with groundbreaking technology, Samsung Digital Appliances serve up high quality design and performance in each product – exactly what every household deserves. ——————

Here are great deals of 50%-90% savings on the best things to enjoy, see, eat, and buy in Manila.Here is how to join.

Follow me in twitter @momblogger.

Thanks for visiting….Noemi Lardizabal-Dado

Add me in Facebook Fan Page as Momblogger.

Be a Facebook Fan of Pinoy Food Blog recipes

Get my other news in twitter @momblogger.

Sweet Ham Recipe for Noche Buena

noemi — Sun, 11 Dec 2011 08:58:11 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. I am also requesting a huge favor. If you think I should win as “The One” in Globe’s Tatt Awards, then please vote online for me and consider Blog Watch (as The Advocate)…via this link http://tattoo.globe.com.ph/tattawards/vote.Processed Ham these days are very expensive but you can surely prepare your very own Sweet Ham for Noche Buena. Here is a Sweet Ham recipe that has been tested many times in our kitchen. Though it is not free of preservatives, it uses very small doses of salitre. It tastes really good with the Pineapple Sauce, recipe is shown below the Sweet Ham preparation.

Ingredients

3 kilos (pigue or hita) pig’s leg without the bones; select one with the skin and fat intact
9 Tbsps sugar
8 tbsps salt
1-1/2 tsps msg or vetsin (optional)
2 tsps prague powder (instead of saltpeter or salitre) – In Manila, you can probably buy salitre at Chocolate Lover, a supplier of baking and cooking supplies

Procedure:

1. Mix all dry ingredients in a bowl.

2. Rub these seasonings well into the meat. Set aside the seasoned meat in a glass bowl. Cover and refrigerate for one day.

3. Tie the ham tightly into a ball with string (I use cotton crochet string). Remove/Drain the meat juices that were left in the glass bowl and set aside for injecting.

4. Using a huge syringe (you can buy the largest syringe at Mercury drugstore for less than 20 pesos), inject the flavored meat juice all around the ham in small doses.

5. Set the ham aside in the glass bowl (covered) inside the refrigerator. Repeat the injecting process every day until no juices remain.

6. Keep the ham inside a plastic bag in the freezer for a month or more.

To cook the ham:

1. Add enough pineapple juice to cover the ham at about 3/4′s level (not quite to the top of the ham).

2. Add the following:

Brown sugar, just enough to sweeten the pineapple juice mixture
Bay leaves
Crushed garlic

3. Cook the mixture in a heavy, teflon-type pot over a low fire until the meat becomes tender. Watch out that the meat doesn’t get burned. You can prevent over-browning by turning the meat from time to time.

4. Cool the meat and slice into pieces.

If you want a drier ham, put the ham in a glass dish (pyrex) before cooling and slicing. The meat, however, will shrink considerably and will be a little tough (almost like beef jerky consistency).——————

Here are great deals of 50%-90% savings on the best things to enjoy, see, eat, and buy in Manila.Here is how to join.

Follow me in twitter @momblogger.

Thanks for visiting….Noemi Lardizabal-Dado

Add me in Facebook Fan Page as Momblogger.

Be a Facebook Fan of Pinoy Food Blog recipes

Get my other news in twitter @momblogger.

The Gingerbread Man Cookie Recipe

noemi — Fri, 09 Dec 2011 02:08:43 +0000

Dear readers,

Every Christmas season, I bake “Gingerbread Men Cookies” for my children. Even if they are much older now, the memories and the aroma of molasses, cinnamon and other spices give them a warm cozy feeling. It’s one reason that I’ve continued this tradition year after year. I will share this recipe with you if you want to bake it too.

This recipe is modified for a tropical climate. The original recipe requires immediate rolling after the dough has been made but our tropical heat just makes it gooey to handle.

NOTE: The Gingerbread Man Cookie recipe can be used only for your personal use and cannot be posted in your website, blog or any other site, form (magazine, newspapers etc) or means.

Ingredients

5 cups sifted all purpose flour
2 tsp. Baking Soda
1/2 tsp. ground ginger
1 tsp Cinnamon
1/4 tsp. Cloves
1/4 tsp. salt
1 cup margarine (butter compound)
1 cup sugar
1 cup dark molasses (use our locally made molasses)
1 Tablespoon vinegar
1 egg

Materials Needed to decorate Gingerbread Man
Cherries for the lips
Raisins for the eyes
Chocolate candies (M & M’s)
Gingerbread Man shaped Cookie Cutter

Procedure

1. Place margarine and sugar in large bowl.
2. In saucepan, heat molasses to boiling. Pour over margarine and sugar, add vinegar.
3. Stir on speed number 2 until well blended.
4. Set aside to cool.

5. Sift dry ingredients together.
6. Add egg to molasses mixture and beat on speed no. 4 to blend.
7. Add dry ingredients and stir into molasses mixture on speed no. 4 until well blended- about one and half minutes.

8. Refrigerate overnight or freeze for an hour.

9. Get a small portion of the chilled dough and roll on well floured board to 1/4 inch thickness. ( Tip:I roll directly on the cookie sheet for easy handling of cut dough)

10. Cut with floured Gingerbread man shaped cookie cutter about one inch apart.

11. To decorate the Gingerbread man before baking

- Cut the cherries to make lips
- Cut the raisins in half for the eyes.

12. Place cherries for lips and raisins for the eyes.

(Tip: you can also put a hole on the head of the Gingerbread Man cookie if you want to hang it on your christmas tree. But with a dusty climate and possibility of cockroaches, I just wrap the cookie in plastic.)

13. Bake at 350 F for 8 to 10 minutes.

14. Cool on brown paper for towelling.

Yield : 4 dozen to 4 1/2 dozens for a 4 inches (height) Gingebreadman

Decorating the Gingerbread Man

Icing for the buttons

3 Egg Whites (1/3 cup)
3 to 4 cups Confectioners Sugar
(this yields around 4 cups of icing which you can use for Christmas cookie decorating)

Procedure

1. Beat egg whites until stiff.

2. add 1/4 tsp cream of tartar

3. Add confectioner sugar until well blended

For decorating tips:

1. Stick chocolate candies with the icing to form buttons
2. Ice the head for hat
3. Ice the feet for shoes.

After all the Gingerbread Men Cookies have been iced, I wrap them individually in ice-bag plastic and string them to our Christmas garlands that adorn our rooms in the house.

or place it in a bowl for the kids to grab some whenever they are hungry
——————

Here are great deals of 50%-90% savings on the best things to enjoy, see, eat, and buy in Manila.Here is how to join.

Follow me in twitter @momblogger.

Thanks for visiting….Noemi Lardizabal-Dado

Add me in Facebook Fan Page as Momblogger.

Be a Facebook Fan of Pinoy Food Blog recipes

Get my other news in twitter @momblogger.