PINOY DELICACIES

2012 FOOD FESTIVAL IN THE PHILIPPINES

2011-09-25T06:02:00.000-07:00

The WOFEX( World Food Expo) have announced their upcoming and much awaited 2012 Food Festivals, Exhibits, Trade Shows and Expo which will be held on August 1 - 4, 2012 as they celebrate their 12th International Expo on Worldwide Food and Beverages. Audience and participants may continuously expect WOFEX in organizing events to jointly bring together different groups of the Food and Beverage Industry.

LIEZEL`S TOCINO SPECIAL

2011-09-24T21:12:00.000-07:00

Liezel`s Tocino Special

ingredients:

2 lbs. of pork/pork chops or red loin with fat, sliced into 1/4 inch thick

3 cloves garlic, crushed

a pinch of powdered pepper

3 tablespoons soy sauce

3 tablespoons vinegar

2 tablespoon sugar

4 tablespoons sweet blend catsup

3 tablespoons cooking oil

seasoning to taste

Procedure:

Marinate pork into soy sauce, vinegar, garlic and pepper for 30 minutes.
Put the marinate in a casserole and boil until the sauce comes in consistency.Set aside.
Put oil in a frying pan and place on a stove.
Fry the pork until half brown and add the catsup and sugar.
Add the seasoning to taste.
Put the finished product on a plate and serve..

SWEET N SOUR FISH (TILAPIA)

2011-09-24T20:33:00.000-07:00

sweet n sour fish

ingredients :

1 kilo tilapia

about 50 gms ginger, finely cut into small strips

3 cloves garlic, chopped

1 onion, finely chopped

50 grams carrots, chopped into strips and diagonally

2 tablespoon soy sauce

2 tablespoon vinegar

200 grams pack tomato sauce

1/2 cup water

1 tablespoon sugar

pepper and seasoning to taste

Procedure :

Fry fish on a frying pan and set aside.
Saute ginger, garlic and onion until slightly brown
Add soy sauce aand vinegar and simmer until it boils
Add the tomato sauce and water.Cook until sauce reaches its consistency.
Add carrots.Let it cook.
Add sugar, pepper and seasoning to taste.
Add the fried fish.
Serve hot.

PININYAHANG MANOK

2011-09-18T22:03:00.000-07:00

ingredients :

1 kilo chicken, chopped

3 cloves garlic, minced

1 head onion, chopped thinly into smaller pieces

2 tablespoon soy sauce

1 can ( 250 ml ) pineapple juice

carrots, chopped into small pieces

250 grams pineapple chunks, drained and reserve syrup

1 tablespoon sugar

1/2 cup water

seasoning to taste

Procedure :

Saute garlic and onions until it turns into golden brown
Add the chicken, soy sauce and pineapple chunk syrup
Let simmer until slightly dry and oil comes out. This procedure helps to remove the unpleasant smell of the chicken and helps the food to taste even better.
Put half a cup of water. Simmer until sauce becomes thicker
Add the pineapple juice and carrots. Let simmer for another 2 to 3 minutes or until sauce becomes thicker.
Add the sugar and the seasoning to taste.

MAJA MAIS

2011-09-18T18:12:00.000-07:00

ingredients :

1 can (470 gms.) whole kernel corn

3 cups pure coconut milk

1 can (470 ml.) evaporated milk

1 can (470 ml) condensed milk

300 gms cornstarch

butter

grated cheese

1 cup water

sugar

Procedure:

Mix the pure coconut milk, evaporated milk, condensed milk and kernel corn in a pan. Cook and stir occassionally under very low heat.
· Put the cornstarch and water together in a bowl and mix until the cornstarch is completely dissolved in water
· Put the dissolved cornstarch slowly onto the mixture and stir continuously until free of lumps.
· cook until it became thick and creamy

· top with grated cheese

BEANS GUISADO WITH SOTANGHON

2011-09-05T08:42:00.000-07:00

Ingredients :

3 cloves garlic, minced

1 medium sized onion, chopped into small pieces

250 grams ground pork

3 tablespoons soy sauce

Ground pepper

1 tablespoon cooking oil

2 glasses of water

200 grams sotanghon (Chinese long rice stick)

500 grams beans, sliced thinly and diagonally

Salt and seasoning to taste

Procedure:

Saute garlic and onions until slightly brown
Add the ground pork and season with soysauce. Let simmer until it comes dry and oil from the pork fats comes out. Let the ground pork cook for a minute on its own oil.
Add ground pepper
Add ½ glass water and let it cook until sauce becomes slightly dry
Add the beans and simmer until it becomes half cooked
Pour 1 and ½ glass of water and boil for a minute. Check the taste if its good enough or you need to add a little more seasoning to make it taste better.
Add the sotanghon (Chinese long rice stick)

LECHON KAWALI

2011-09-05T07:37:00.000-07:00

ingredients :

1 1/2 lbs pork liempo (pork belly)

3 garlic cloves, crushed

2 laurel leaves (bay leaves)

1 teaspoon peppercorns or 1/2 teaspoon black pepper

salt

water, for boiling

oil (for frying)

Sauce:

3 tablespoons soy sauce

5 tablespoons vinegar

1 shallot, minced or 1 small onion, minced

1 garlic clove, minced

chili peppers (optional)

Procedure :

Cut the pork belly into serving pieces then combine with the garlic, peppercorn,laurel leaves, salt and water in a pan.
Bring to a boil and simmer for 35-45 minutes or until skin is tender.
Drain, cool and air dry.
Deep-fry liempo pieces in batches until golden brown and blisters appear on skin.
Mix all the sauce ingredients and serve lechon kawali while it’s hot

PASTILLAS DE MANI

2011-09-05T06:12:00.000-07:00

ingredients:

1 can condensed milk

1 cup ground nuts

1 tbsp corn syrup

1 tsp flavoring

Procedure :

Combine all ingredients and cook until paste-like in consistency.
Transfer into buttered board and roll out 1/2 inch thick.
Cut into pieces and roll in wax paper.
Wrap in wax paper.

POLVORON

2011-09-05T06:08:00.000-07:00

ingredients:

1 cup toasted flour

1 cup powdered milk

3/4 c sugar

1/2 lb. butter, melted

1 tsp lemon extract

1/3 cup chopped cashews (optional)

Procedure:

toast the flour until color turned light brown
mix all the ingredients together with the flour
put into molder and wrap in a japanese paper (cut into small squares)

WHITE CHOCOLATE RING WITH CREAMY FROSTING

2011-09-05T06:05:00.000-07:00

ingredients :

1 cup ( 250 ml ) milk

2 1/4 cups ( 450 g) sugar

5 oz. ( 150 g) white chocolate, chopped

1 cup ( 250 g ) butter

2 cups ( 300 g ) all purpose ( plain ) flour

2 teasepoons baking powder

1 teasepoon extract (essence)

2 large eggs, lightly beaten

Candied orange to garnish

FROSTING:

1/2 cup ( 25 ml ) heavy ( double ) cream

12 oz. ( 350 g ) white chocolate, chopped

Procedure :

Preheat the oven to 320 °F( 175 °C/gas 3)
Oil a 9 inch ( 23 cm.) ring pan.
Place the milk, sugar, chocolate, and butter in a saucepan over low heat.
Stir constantly until mixture is smooth and creamy. Do not let it boil. Remove from heat. Let cool.
Beat the flour, baking powder, vanilla and eggs until smooth. Spoon the batter into the prepared pan.
Bake until a toothpick inserted into the center comes out clean, about 1 hour Let cool in the pan for 15 minutes. Turn out onto the rack and let cool completely.

FROSTING Procedure :

Bring the cream to a boil in a saucepan over low heat. Remove from the heat and add the chocolate. Stir until the chocolate has melted.
Chill in the refrigerator for 30 minutes.
Place the cake on serving dish.
Drizzle with the frosting
Garnish with pieces of candied orange
Chill until ready to serve.

Makes 8 - 10 servings

Preparation: 20 minutes + 1 hour to cool

CHOCOLATE CARAMEL FUDGE

2011-09-05T06:00:00.000-07:00

INGREDIENTS:

1 1/2 cups (300 g) sugar

1/2 cup (100 g) firmly packed brown sugar

3 oz (90 g) bittersweet (dark) chocolate, chopped

2 tablespoons corn (golden) syrup

1/2 cup (125 ml), heavy (double) cream

1/4 cup (60 ml) milk

1/4 cup (60 g) butter

PROCEDURE :

butter an 8-inch (20 cm) square baking pan.
Place the sugar, brown sugar, chocolate, corn syrup, cream, and milk in a large, heavy-based saucepan over low heat.
Stir until the sugar has melted. taking care not to let the mixture boil.
When the sugar has completely melted, bring to a boil and simmer under low heat for 10 minutes.
Remove from the heat and add the butter
Do not stir the mixture at this stage.
Let cool for 20 minutes.
Pour into the prepared pan. Cover with the piece of baking parchment and let cool until set, about 3 hours.

Turn out onto a cutting board. Cut into small squares.

Makes about 40 pieces

Preparation 20 minutes + 3 hours 20 min to cool

Cooking 20 min

Mini Chocolate Cupcakes With Cream and Fruit

2011-09-05T05:55:00.000-07:00

Ingredients :

5 oz (150 g) semisweet (dark) chocolate, broken into pieces

2/3 cup (150 g) mascarpone cheese

1 tablespoon orange liqueur

16 fresh raspberries

16 fresh blueberries

Procedures :

Set out 16 miniature paper cupcake cases.
Melt the chocolate in a double boiler over barely simmering water.
Use a pastry brush to paint the paper cases with a thick layer of chocolate.
Chill in the refrigerator until the chocolate has set, about 15 minutes.
Carefully peel the paper cases away from the chocolate and discard then.
Place the chocolate cases on a serving dish.
Beat the mascarpone and liqueur in a bowl.
Use a teaspoon to fill the chocolate cases with the cream.
Decorate each one with a raspberry and a blueberry.
Chill until ready to serve.

Makes 16 miniature cupcakes.

Preparation 20 minutes + 15 min to chill

cooking 10 min.

The JUNIOR MASTER CHEF PINOY EDITION HAD JUST BEGAN

2011-09-03T10:42:00.000-07:00

The Junior Master Chef- Pinoy edition had just began airing last August 27, 2010 Saturday via the ABS-CBN network. Hosting the show was our very own soap opera queen, Mrs. Judy Ann Santos- Agoncillo and the others are the three of the most world-renowned Filipino chefs Fernando “Ferns” Aracama, Rolando “Lau” Laudico, and JP “Jayps” Anglo in the newest reality franchise from the group that brought you phenomenal hits Pinoy Big Brother, Pinoy Dream Academy, and The Biggest Loser Pinoy Edition.

It was so inspiring that kids at their early age began spending their time in developing their skills and passion for cooking.

Let me just share you a clip from what happened on the first two episodes...here it goes....

The Junior Master Chef Pinoy Edition-The appetizer

PORK MENUDO

2011-09-03T09:56:00.000-07:00

ingredients:

1 kilo pork

3 cloves garlic, crushed

1 medium onion, minced

3 tablespoon soy sauce

1 tablespoon cooking oil

2 medium sized tomatoes, chopped into small pieces

1 piece red or green bellpepper, chopped into small square pieces

200 grams potatoes, diced

11/2 glasses of water

1 piece small sized carrots, diced

3 to 4 pieces regular sized hotdogs, sliced thinly and diagonally

a pinch of powdered black pepper

50 grams raisins, a pinch of sugar and salt to taste (optional)

PROCEDURE::

Fry potatoes on a pan and set aside when cooked
Fry hotdogs and set aside also..
Saute garlic, onions, and tomatoes.
Add the pork and season with soy sauce.Let it simmer until sauce becomes dry and oil comes up.
Season with powdered black pepper.
Put 1/2 glass of water , add the tomato sauce and let simmer until sauce becomes thick. or just about to dry but not too much.
Put another half a glass of water and let it simmer for another minute.
Add the hotdogs and cook for another minute.
Add the carrots and potatoes then let it simmer until carrots are half cooked
Add the bell pepper and raisins.
Pour another 1/2 glass water and simmer until sauce becomes thick.
Put sugar just to taste a bit sweet and salt to taste. (optional/depends on your taste)

JUNIOR MASTER CHEF PINOY EDITION

2011-08-06T11:22:00.000-07:00

The JUNIOR MASTER CHEF Pinoy editon will soon be aired over ABS-CBN which will be hosted by non other than the most popular and remarkable best actress in the showbiz industry, the ultimate superstar, and one of the credibly great product endorsers in the Philippines, Mrs Judy Ann Santos-Agoncillo.

Junior master Chef Pinoy edition

The remarkable success of the Master Chef- Australian edition had made its great impact on the interest of the Filipino audience which ended up as a result to an adaptation of the said British show, featuring the contestants whose age ranges from 8 to 13. Kids at their very young age would learn how to cook food very well and advance their skills to the next level.It was so very adorable because not all the kids has their great skills and passion for cooking. Most of the kids would rather spent their time playing and stralling around the mall if they were not in school.Such inspiring goals that captures the heart of the young ones and help them acquire more knowledge and enhanced their skills in cooking, making them a more responsible being at their early years resulted to a much awaited upcoming of JUNIOR MASTER CHEF Pinoy edition which will be aired soon here in the Philippines. So if anyone would like to have a peep of the previously held Master Chef Australian episodes, you can watch on it in Star World during Sundays from 7:00 to 9:00 pm.

QUALIFICATIONS ON THE JUNIOR MASTER CHEF ARE THE FOLLOWING:

possesses great passion for cooking
can cook food for the judges
open to acquire new skills and knowledge on cooking
has a lot of knowledge in cooking different recipies.
can cook by themselves alone or simply has the ability to cook with parent`s supervision

open for all criticisms from the judge and willing to take it constructively.

For more informations on how and when to join the junior master chef pinoy edition, please try to visit ABS-CBN news.com

2011 PHILIPPINE FOOD EVENTS

2011-03-27T13:26:00.000-07:00

DATE : March 31 - April 2, 2011 - by Philippine International Food and Beverage Expo (PIFBEX)
VENUE: World Trade Center, Metro Manila
OBJECTIVES : To envision the best of International Food and Beverage in the ever changing demand of the industry and meeting new needs in the global market by offering innovative business opportunity to reach potential customers in the latest machinery, equipment and technology related to food processing, handling and packaging.

DATE : May 12 - 14, 2011 - by 8th International Food Exhibition (IFEX)
VENUE : Halls 1-4 SMX Convention Center, Pasay City, Metro Manila, Philippines
SHOW HOURS : 10 AM. to 7PM, thursday to saturday
FAIR ADMISSION : Exporters & Mindanao Halls : 1st & 2nd Day – Trade visitors only
3rd Day – Open to the Public
International Hall : 1st to 3rd Day - Open to Trade Visitors and Public
Retailers Hall : 1st to 3rd Day - Open to Trade Visitors and Public
OBJECTIVES : To provide gainful business opportunities for importers, exporters, retailers, wholesalers and manufacturers eyeing both the local and international markets
FEATURE : It will feature shows within a show that highlight fresh ideas, valuable industry information, and exciting competitions and activities.

Pakbet (tagalog)

2011-03-24T08:27:00.000-07:00

ingredients:

250 grams pork, chopped into thin cubes

3 cloves garlic, crushed

1 medium onion, diced

2 medium tomatoes, diced

1/2 tablespoon shrimp paste

2 tablespoon patis (the transparent brown fish sauce) or ( use 1 tablespoon salt if there`s no patis or no fish sauce available)

2 curve slices of squash, cut into cubes

1 tablespoon corn oil

2 cups water

1/2 teaspoon sugar

150 to 200 grams hyacinth beans

3 medium size eggplant, cut into halves and lengthwise

5 pcs. lady fingers, chopped into halves

1 bundle ( about 10 strings ) string beans, chopped about 2 inches long.

a pinch of ajinomoto seasoning to taste

a pinch of powdered ground pepper

malunggay leaves (moringa)

Procedure:

Saute garlic and onions in corn oil until light brown
Add the tomatoes and let half cooked
Add the pork and season with patis or transparent brown fish sauce and shrimp paste and let it cooked until it dries and comes out.( this process is done to prevent /remove the unpleasant smell of pork and also let the aromatic smell comes up)
Season with powdered pepper
Add half a cup of water and simmer for 1 minute
Add the squash and let simmer until the sauce comes in consistency
Pour another 1/2 cup water and simmer for 1 minute
Add the lady fingers and hyacinth beans and leave unti half cooked
Add the eggplants and cook for another minute
When the sauce will soon dry up, pour in another 1/2 cup water and simmer for 1 minute
Add the string beans and cook for 1 minute
then add sugar and malunggay leaves(moringa leaves)
Season with ajinomoto or any seasoning to taste.
Serve hot

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Blogger Buzz: Show off your Followers

2011-03-23T15:21:00.000-07:00

Blogger Buzz: Show off your Followers

Spaghetti with beef, mushoom sauce and bits

2011-03-18T11:30:00.000-07:00

My mom taught me how to prepare this dish because many people really admire her unique ability to cook and experiment foods as her own recipe. This was the dish that a lot of our neighbors and friend keep on asking us to prepare most of the time because of it`s delicious taste and creamy experience with mushrooms and beef that had sinked in to give the pasta its unforgettable saucy and delightful taste with the people.

ingredients :

1 kilo pasta spaghetti

4 cloves garlic, minced

2 heads onion, diced

250 grams hotdogs, sliced thinly and into halves

1 tablespoon margarine or butter

1 tablespoon oil

1/2 kilo ground beef

2 tablespoons soy sauce

1pinch black pepper, powdered

150 gms tomato paste ( about 2pcs.)

1 kilo tomato sauce

1 ( 200 grm pack) cream of mushroom sauce

1 can mushroom buttons, thinly sliced into halves

3 tbsp. sugar or dependingon desired sweetness

1 pinch seasoning to taste

200 gms. grated cheese

1 cup water

Procedure:

Saute garlic and onion in oil until slightly brown.
Add in the hotdogs and butter and let it cook in medium heat for a minute
Add in the ground beef and soy sauce and let simmer and cook in a low fire until meat is tender and oil from the beef comes out.
Add the mushroom buttons and season with pepper.
Add water and tomato paste. Simmer for another minute.
Add the tomato sauce and let cooked for 2 minutes.
Mix the powdered cream of mushroom soup into 1 cup water. Dissolve smoothly and pour.
Put the sugar and added seasoning to taste.
Put a desired serving on a plate and top with grated cheese.

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Pocherong Manok ( Chicken Pochero)

2011-02-27T09:58:00.000-08:00

pocherong manok

ingredients:

1 kilo chicken ( mixed parts),chopped

250 gms baguio beans, sliced diagonally into equal parts

1/2 part medium sized cabbage, quartered

2 stalks celery, chopped

2 piece medium sized eggplant, cut legthwise into halves.

1/2 part pechay baguio, quartered

5 pieces saging na saba, cut diagonally into two

2 medium sized kamote ( sweet potato), quartered

2 medium sized potatoes, quartered

salt to taste

sugar to taste a bit sweet

a pinch of ground pepper

2 cloves garlic, crushed

1 tablespoon vegetable oil

1 medium onion, chopped

100 gms tomato sauce

1/2 cup water

seasoning to taste

Procedure :

fry bananas, kamote and potatoes until slightly brown. Put in a bowl individually and set aside.
Saute garlic and onions until it turns slightly brown.
Add chicken and season with salt. Simmer until oil from the chicken comes out ( this process is done to remove the unpleasant taste and smell of the chicken).
Add ground pepper.
Add the water and tomato sauce and simmer until sauce becomes thick in consistency.
Add the fried bananas, kamotes and potatoes.Simmer for a few minutes.
Put the baguio beans and eggplant and let it half cooked.
Add the remaining ingredients and simmer until the vegetables are halfly cooked.
season with ajinomoto or vetsin to taste
Serve hot.

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I LOVE BREADTALK!

2011-02-15T11:44:00.000-08:00

My love for breadtalk started when my brother gave me one of his favorite pasalubong which he bought from the Breadtalk store outlet. I started to have a bit with one of its product which has a sweet, delicious and spicy taste. Its a bread with sweet and spicy cornedbeef filling. I am not a bread lover before but when I started to taste some of the Breadtalk products, I began to like breads specially those you can only buy from the Breadtalk store.

BREADTALK GLOBAL BRANDS

BreadTalk, a Singaporean lifestyle brand that has gained international appeal, is widely credited for taking the bread and bakery industry to new heights. Its introduction of the Flosss® bun propelled the brand into consumers' minds and since opening in 2000, BreadTalk has continued to churn out exciting products and offer a unique shopping experience for its customers.

Emphasizing its boutique bakery concept, each BreadTalk store is literally a bread shopping haven where each product tells a story. Be it a chef's or baker's own inspiration, the workings of politics or society's trends, BreadTalk's

THE BREADTALK ORIGINALS
FLOSSS®

FLOSSS®

I'm a soft, light bread subtly flavored with a special cream and generously covered with pork flosss… a perfect bite!

HOT CHIC®

HOT CHIC®

Chef Itaru was having a well deserved holiday on a Sunny Greek Island. The blue sky and the lapping waves all had a hypnotic effect on him. He feell into a peaceful slumber on his sun-chair. When he awoke, his cheeks were burning from the sun! Going about with this new glow, Grecian women flocked to his exotic 'toasted' charm! To celebrate his stroke of 'cheeky' luck, he created the Hot Chic. So, the moral of the story? Leave your sunblock at home at your next holiday.

FIRE FLOSSS®

FIRE FLOSSS®

KONICHIKUWA

KONICHIKUWA

"Konichikuwa" is the first Japanese wordI learnt during my travel. Nothing brings a smile faster to other than a simple greeting with a touch of sincerity. Just like this crowd pleaser I created, its flavourful toppings of Japanese fishcakes with cheese will have you smiling.

MY BREADTALK FAVORITES:

APPLE GALAXY

CHICKEN GARLIC SAUSAGE PIZZA

FRENCH RAISIN

HAWAIIAN PIZZA

SPRING IN THE CITY

RAISIN ALMOND SCONE

SWEET POTATO

WALNUT RAISIN BUTTER CAKE

An Pan Cream Cheese

A Pot Of Potatoes

Cures of the Golden Flower

Cranberry Cream Cheeze Mini Toast

Cream Cheese Pound Cake

THE BREADTALK STORE

Distinctive, stylish and so delicious, every one of their baked creations has garnered a loyal following, turning BreadTalk into an award-winning boutique with over 1000 different breads, buns and cakes created, each endowed with its own unique name, personality and flavour. The brand turned eight in 2008 and to celebrate our milestone, we unveiled our new bakery boutique concept at Singapore's City Link Mall.

LOCATIONS:

GLORIETTA 4

ROCKWELL

SM MEGAMALL

ALABANG TOWN CENTER

GATEWAY

ROBINSON`S PLACE MANILA

SM MALL OF ASIA

SM CITY NORTH EDSA

TRINOMA

LANDMARK TRINOMA

SM CITY CEBU

SM CITY MARIKINA

LANDMARK MAKATI

AYALA CENTER CEBU

MARQUEE MALL PAMPANGA

ICE CREAM RECIPIES

2011-01-20T09:37:00.000-08:00

CHOCOLATE ICE CREAM WITH MILK CHOCOLATE

ingredients :

5 egg yolks,

1 pint (500ml) milk,

1/2 pint (250ml) double/heavy cream,

2 oz (50g) sugar,

150g (6 oz) milk chocolate cut into small squares

Procedure :

Create a custard base and at the point where you remove the saucepan from the heat, carefully drop in the squares of real chocolate.
Stir to allow to melt and then leave the custard to cool.
Then chill the custard until it's really cold.
Once chilled, mix until slushy.
Add the cream (whipped) and make sure it mixes in well.
Transfer the mixture in an ice cream maker and freeze according to the manufacturer's instructions.

Homemade Ice Cream Strawberry Ice Cream Recipe

ingredients :

3 egg yolks (beaten)

1/2 pint (250ml) milk

1/2 pint (250ml) double/heavy cream

4 oz (100g) sugar

2 cups of strawberries

1 teaspoon of vanilla essence

Procedure :

Take the strawberries and mash them in with half the sugar (ie. 2oz or 50g) in a bowl.
Place in the refrigerator whilst making the rest of the recipe.
In a separate saucepan, mix the egg yolks with the milk, salt and the remaining sugar.
Place over a medium heat just to boiling point (stirring all the time). DO NOT LET IT BOIL.
Transfer the mixture into a chilled bowl to cool.
When cool place in the refrigerator for up to 3 hours, remembering to stir the mixture from time to time.
When cool, stir into the mixture the cream and vanilla essence and then blend in the strawberry/sugar mixture.
Transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.

Vanilla Ice Cream

ingredients :

4 egg yolks

1/2 pint (250ml) milk

1/2 pint (250ml) double/heavy cream
4 oz (100g) sugar or caster sugar

1 vanilla pod (scored down the middle)


Procedure :
Pour the milk into a saucepan and bring slowly up to boiling point but DO NOT LET IT BOIL. Place the vanilla pod into it and leave to infuse for about 20 minutes. In a bowl, beat and mix together the egg yolks and sugar until thick. Carefully remove the vanilla pod from the pan of milk and scrape out the seeds into the milk. Pour the milk into the mixture of egg yolks and sugar whilst stirring. Pour the mixture back into the pan and heat gently, stirring until the custard thickens - DO NOT BRING TO THE BOIL OR IT WILL PROBABLY CURDLE. When you can see a film form over the back of your spoon it's time to remove the saucepan from the heat. Leave to cool.

PORK SISIG

2011-01-20T08:35:00.000-08:00

Ingredients:

1-1/2 lbs pork cheeks (or 2 lbs deboned pork hocks)

1/2 lb beef or pork tongue

1/2 lb beef or pork heart

1/2 lb liver (pork, beef or chicken)

2 cups water (for boiling)

1 cup pineapple juice (for boiling)

1 tsp whole black peppers (for boiling)

Marinade seasonings:

1 cup chopped onions

3-4 finger hot peppers (siling labuyo) (seeded and chopped)

1/4 cup vinegar

1/4 cup calamansi juice (lemon juice)

1/4 cup pineapple juice

1 tbsp minced fresh ginger

1 clove garlic, minced

1 tsp whole black pepper (crushed)

1 pc bay leaf (crushed)

Salt to taste

Procedure :

Combine pork cheeks (or deboned pork hocks), heart, and tongue in pineapple juice, salt, water and crushed whole black pepper and bring to a boil; simmer for about 1 hour or until tender.
Drain and cool to room temperature.
Slice pork cheeks/hocks, liver, heart and tongue, into 2″X3″ X 1/4″ thick pieces.
Place in bamboo skewers and grill over charcoal briquettes until pork rind is crisp and browned.
Chop the grilled pork cheeks/hocks, liver, heart, and tongue into 1/4 inch sized cubes;
Mix the chopped meat with the marinade seasoning mix of garlic, ginger, onions, vinegar, calamansi juice, hot peppers (siling labuyo), bay leaf, salt and pepper;
Keep the marinated mixture in the refrigerator for 2-3 hours before serving.

ICE CRAZE RECIPIES

2011-01-19T12:57:00.000-08:00

HOW TO MAKE AN ICE SCRAMBLE OF YOUR OWN?

Ingredients for syrup:

sugar

evaporated milk

banana flavor

pink coloring

Procedure:

Mix syrup with crushed ice.
Top with powdered milk (optional)

CHOCO ICE SCRAMBLE

Ingredients:

1 cup Alaska Evaporada

1/2 cup instant chocolate powder

3 tablespoons sugar

1 cup water

1 pc banana, chopped (optional)

3 cups crushed ice

Procedure:

Place all ingredients in a blender and process until smooth.
Place in serving glasses and top with a swirl of Alaska Condensada if desired.

For finer ice:

Mix syrup and evaporated milk with the right amount of water and freeze in a rigid container. Once this freezes, the resulting frozen block is easier to shave (you can even use a spoon). If you want it slushy you can just partially freeze it. Feel free to adjust the ingredients to suit your taste.

Pochero (Beef Shanks with Vegetables)

2011-01-19T11:29:00.000-08:00

ingredients :

1 kg (2 lb) boneless beef shanks

3-4 saba bananas (plantains)

2 tablespoons oil

2 pieces chorizo sliced into 1-cm (½-in) pieces

2 liters (8 cups) beef stock

2 medium potatoes, peeled and quartered

100g (¾ cup) chickpeas

1 cabbage, quartered

2 tablespoons patis (fish sauce)

Procedure :

Peel and slice the saba bananas then cut diagonally into pieces and set aside.
In a frying pan, heat oil. Fry the chorizo for 2 minutes on each side or until firm. Set aside.
In a stockpot, bring the beef shanks and beef stock to the boil, place in a lower heat and simmer for about 1½ hours or until beef is almost tender.
Add water if necessary to make sure it does not dry out.
Add the potatoes and bananas. Simmer for about 15 minutes more. Add the chickpeas and chorizo then continue simmering for another 5 minutes.
Add the cabbage and season with patis. Simmer for 2 to 3 minutes or until the cabbage is tender crisp.
To make the Dip, blend ingredients then divide into individual portions. Serve Pochero with rice and Dip.

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