Foodtrip Online Recipes

Singaporean Steamed Chicken

2014-10-02T03:48:00.003-07:00

Image by tripadvisor

This recipe is probably one of the best ways to prepare chicken. The tasty rice dish that accompanies it and the sweet perky sauce makes the dish specially appealing. One never tires of the light, flavorful chicken that results from steaming it not with water but with chicken broth.

Ingredients

For the chicken:

1 whole chicken
Salt and pepper
1 tablespoon sesame oil
3 cups chicken broth
Cucumber, for garnish
Tomatoes, for garnish

For the chicken rice:

Oil for sauteing
1 large onion, chopped
1 1/2 cups uncooked washed rice
3 cups chicken broth
Salt and pepper to taste

For the chicken sauce:

Oil for sauteing
1/4 cup chopped onion
1/4 cup minced celery stalk
2 tablespoons minced spring onion
1/2 cup broth
1/2 cup soy sauce
3 teaspoons cornstarch
3 tablespoons sugar
Sesame oil

Cook the Chicken:

Rinse chicken well inside and out then pat dry with paper towels. Rub the skin and the inside cavities with salt, pepper and sesame oil.
Place chicken on a steamer and steam for about one hour, using chicken broth as the steaming liquid (not water).
When chicken is cooked and tender, remove from steamer and let cool. Reserve the broth. Slice the chicken into serving pieces and arrange on a platter. Garnish with cucumber and tomatoes. Serve with steamed chicken rice, chicken sauce and soup.

Cook the chicken rice:

In a large pot or rice cooker, heat oil and saute onion.
Add rice and toss till slightly brown and all grains are coated with the oil.
Pour in chicken broth. Season with salt and pepper to taste. Cover pot and simmer until rice is cooked.

Cook the chicken sauce:

In a saucepan heat oil and saute onion, celery and spring onion for about 1 minute.
In a bowl, combine broth, soy sauce, cornstarch, sugar and a dash of sesame oil. Add to saucepan and stir continuously, simmering until thick. Serve as sauce for the steamed chicken.

Roast Turkey with Oyster Stuffing Chefs Recipe

2014-09-28T02:39:00.000-07:00

Image by flickr

This is a very delicious recipe that you have to try in your home. This is easy to cook and to prepare. All you have to do is follow the procedure carefully.

Ingredients:

1 5-kilo turkey (about 10 lbs)
Salt and pepper
1/4 cup butter for brushing

For the stuffing:

1 large onion, chopped
4 cups chopped celery stalks
350 grams cubed fresh oysters
2 1/2 teaspoons dried sage
1 1/2 teaspoons poultry seasoning
3/4 loaf white bread, cubed
Salt and pepper to taste

For the rub mixture:

4 tablespoons oil
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried sage
Ground pepper

Procedure:

Preheat oven to 350 degrees Fahrenheit. Rinse turkey well inside and out with running water.
Pat the inside and outside of turkey with paper towels to dry. Season the cavity of the turkey with salt and pepper (no need to season the outside because the rub mixture will do the seasoning).
Combine all ingredients for the stuffing. Spoon 3/4 of the stuffing into cavity of the turkey and the remaining into the neck and outer breast portion.
With needle and thread sew the cavity of the turkey until well closed.
In a bowl, combine ingredients for rub mixture and tub evenly on skin of turkey.
Arrange turkey on a rack in a roasting pan. Insert meat thermometer into thickest part of turkey.
Roast turkey until thermometer registers 180 degrees Fahrenheit, basting every 30 minutes with its pan juices. Allow 30 to 40 minutes cooking time for every kilo of turkey.
When cooked, transfer turkey to platter and brush butter over the turkey to give it a shiny appearance.
Reserve turkey drippings for gravy. Let cooked turkey rest 30 minutes before carving. Serve with giblet gravy and cranberry sauce.

Let's make the Perfect Giblet Gravy:

Ingredients:

1 turkey neck
1 turkey gizzard
1 turkey liver
8 cups water
1 onion, sliced
3 sprigs parsley
2 bay leaves
1 teaspoon dried thyme
8 whole black peppercorns
Drippings from the pan used to bake the turkey
1/2 cup butter
1/2 cup flour
1 teaspoon tomato paste
Salt and pepper to taste
Giblet crumbs

Procedure:

Place first nine ingredients in a stockpot and simmer for 45 minutes. Set aside.
Remove liver from the pot and reserve for future use. Remove the gizzard from the pot and chop finely. Remove the meat from the turkey neck and chop finely. Reserve the liquid stock.
Combine the chopped gizzard and turkey meat.
Transfer to a food processor and process until smooth. Add a little liquid stock (from the simmered liquid) if necessary.
Pour processed mixture back to the liquid stock. Let boil then simmer continuously until mixture is reduced to about one fourth. Strain stock but reserve any remaining giblet crumbs.
When turkey is cooked, transfer all drippings from the roast turkey to a small bowl. Set aside.
In a large saucepan, melt butter. Add flour and whisk continuously until it turns brown. Pour in the stock gradually by ladles.
Let boil then simmer until thick.
Add tomato paste and season with salt and pepper.
Stir in reserved giblet crumbs and drippings and simmer until mixture is smooth and of desired consistency.
Pour into a sauce-boat and reserve with the turkey.

Make some Fruitcake Easily

2014-09-27T21:39:00.000-07:00

Image by specialfoodrecipe

It will feel like Christmas any day of the year when you bake this festive fruitcake and smell its wonderful aroma.

Fruitcakes keep for several months, even years, when properly wrapped and stored in the refrigerator or freezer. To keep them moist, brush with brandy once in a while (cherry brandy works particularly well).

Ingredients for two 8" x 3 1/2" x 3" loaf pans:

1 cup butter, softened
1 1/4 cups sugar
2 whole eggs
5 egg yolks
3 tablespoons molasses
3 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon each dry nutmeg, cinnamon, mace, allspice
1 teaspoon vanilla
1/3 cup rum
1/3 cup brandy
1 1/4 cups raisins
1 1/4 cups glazed fruits
1 1/4 cups assorted nuts (walnuts, cashews, and almonds), halved
Candied cherries, red and green
Whole walnuts, almonds, hazelnuts, cashews

Procedure:

Preheat oven to 275 degrees Fahrenheit. In a large mixing bowl, cream butter at medium speed.
Gradually add sugar while continuing to cream until light and fluffy.
Add whole eggs and yolks one at a time, beating well after each addition.
Pour in molasses.
In a separate container, combine the dry ingredients (flour, baking powder, nutmeg, cinnamon, mace and allspice). Alternately add flour mixture and the vanilla, rum, and brandy into the creamed butter.
Add raisins, glazed fruits, and assorted nuts.
Mix on low speed until all ingredients are combined, around 3 minutes.

Dredge these first in a little flour to keep them from sinking in the batter during baking.

Grease two 8" x 3 1/2" x 3" loaf pans. Line bottoms and all sides of loaf pans with waxed paper or brown paper. Grease again and line with another layer of paper.
Spoon mixture into the loaf pans. Decorate top with candied cherries and whole nuts.
Place loaf pans in a bigger pan. Pour water around the loaf pans to make a water bath (bain-marie). Bake in preheated oven for about 1 hour and 30 minutes.

Cool fruitcakes completely in pans. Remove from the pans and peel off waxed paper. Brush fruitcakes with brandy for added moisture and flavor. Wrap each loaf in aluminum foil. Store in refrigerator or freezer until ready to serve or for gift giving.

Almond Jelly Recipe

2014-09-27T21:02:00.000-07:00

Image by tokyo5.files

Almond Jelly is a light, refreshing dessert favorite in Chinese restaurants. It was traditionally made with ground almond powder. This popular version uses sweetened milk and gelatin, with a dash of almond essence. The mango and the lychees add a fresh fruity flavor.

Ingredients:

2 cups milk
1/4 cup sugar
1/4 cup water
3 tablespoons unflavored gelatin
1 teaspoon almond essence
1 fresh mango, cubed
1 cup canned lychees

For Syrup:

1 cup sugar
1 1/2 cups water

Procedure:

In a heavy saucepan combine milk and sugar. Place saucepan over medium heat and bring mixture to a low boil, stirring until sugar has dissolved. Let cool.
In a small saucepan combine water and gelatin. Let mixture stand for 5 minutes until the texture becomes spongy. Place the pan over low heat, shaking it occasionally just until gelatin has melted.
Stir in milk mixture into the gelatin. Add the almonds essence.
Pour the mixture into a rectangular or square cake pan. Allow to cool before refrigerating. The almond jelly will set in 3 to 4 hours.
Slice almond jelly into cubes and place in a bowl. Combine with cubed mangoes and lychees. Pour in syrup before serving. You may use the canned fruit syrup or the prepared syrup. Add crushed ice if desired.

Make the syrup:In a saucepan, mix sugar and water and set over low fire until sugar dissolves. Do not stir to prevent crystallization. Set aside to cool. Chill before adding to the almond jelly mix.

Boneless Bangus or Blue Marlin with Vinegar Sauce

2014-09-24T21:35:00.000-07:00

Image by flickriver

Bangus is better eaten without the pesky bones. Here, technologist Vivian Nebres, Norma Borja and Rosario Ragaza of Bureau of Fisheries and Aquatic Resources (BFAR) share their technique for deboning bangus.

How to debone bangus:

Wash the fish very well. Split the fish starting from the tail to the head by sliding the knife along the backbone.
Position the fish like a butterfly fillet and remove the gills and viscera.
Remove the backbone with the aid of a knife or blade, sliding it along the backbone from head to tail. Wash the fish thoroughly.
Lay the fish flat on a shallow tray and, with the use of small forceps or tweezers, pull out the bones near the stomach.
Make a superficial slit, 1/8 inch deep, along the dent of what looks like the outermost layer of the fish.
Pull out the spines embedded between the slit flesh from the head to the tail, pulling up towards the head.
Remove the spines from what looks like the innermost layer of the fish in the same manner.
Remove the filamentous Y-shaped spines along the layer which is between the outermost and innermost lines of the fish. Wash deboned bangus in clean water. Store in refrigerator until ready to cook (within 1 to 2 days) or freeze immediately.

To cook: Boneless bangus can be made into a variety of dishes. One of the most popular is daing na bangus.

To make daing na bangus, marinade the deboned bangus in a mixture of vinegar, salt, pepper and chopped garlic for a few hours or overnight in the refrigerator. Drain from marinade and cook in hot cooking oil. Serve with rice and achara.

Blue Marlin with Vinegar Sauce

Image by dude4food

This is an easy dish to prepare. The sugar, vinegar and soy sauce mixture adds a piquant flavor and tastes great when spooned into hot white rice.

What to prepare:

1 kilo blue marlin fillets (either ordinary cut or the belly)
1/2 cup sugar
3 tablespoons vinegar
1/4 cup soy sauce
1/2 cup water
2 tablespoons cooking oil
1/2 head garlic, minced
1 tablespoon sliced ginger
2 tablespoons cornstarch
1/4 cup water
2 tablespoons chopped green onions

Let's do the procedure:

Slice blue marlin into cubes.
In a bowl, mix sugar, vinegar, soy sauce and water and let stand for a few minutes
In a wok, heat cooking oil and saute garlic and ginger. Add fish cubes and saute two to three minutes. Spoon off excess oil from pan.
Add sugar-vinegar mixture to the cooking pan and simmer about 1 minute.
In a small bowl, dissolve cornstarch in water and pour into wok. Simmer until sauce is thickened and fish is thoroughly cooked.
Spoon fish cubes and sauce into a serving platter. Sprinkle green onions on top. Serve with hot white rice.

Mango Tart and Tomato Bread Soup for Dessert

2014-09-24T21:25:00.000-07:00

Image by rachelcooksthai

Sweet mango wedges blend with a creamy filling in this delightful chilled dessert.

Let's prepare the ingredients for the cream cheese crust:

1 8-oz bar cream cheese
1 cup butter, preferably cold
2 cups flour plus additional for dusting
1/2 cup flour for kneading
1 egg yolk mixed with 1 tablespoon cold water

Now for the cream filling:

2 cups milk
6 tablespoons flour
1/2 cup sugar
4 eggs, slightly beaten
1/2 teaspoon vanilla

For the topping:

4 ripe mangoes
1/4 cup mango jam

Let's proceed on making the crust:

In an electric mixer, beat cream cheese and butter until slightly softened.
Add the 2 cups flour all at once. Lightly dust a work surface with flour. Turn dough into the work surface and knead slightly. Add more flour of dough is too soft.
Form dough into a ball and chill for about 30 minutes.
Preheat oven to 400 degrees Fahrenheit. Roll out dough to 1/8-inch thickness, large enough to fit in a 9-inch tart pan. Ease dough into tart pan to form the crust.
Prick the crust with a fork, to prevent shrinkage. Brush with the egg yolk and water mixture.
Bake 20 to 25 minutes or until light brown. Let cool.

Now let's make the cream filling:

In a small saucepan heat milk just until small bubbles form around the edges.
In a heatproof bowl, mix flour, sugar and eggs until smooth.
Pour in milk in a thin stream while whisking vigorously.
Pour everything back into the saucepan and cook over low heat slowly until very thick, about 20 minutes. Stir in vanilla.
Pour mixture into cooled crust.

Make the topping:

Peel mangoes and slice the flesh from the seeds in wedges.
If desired brush top with mango jam to form a glaze.
Chill a few hours before serving

Tomato Bread Soup

Image by kahakaikitchen

The extra virgin olive oil gives this dish a rich, robust taste. Serve with warm French bread, this makes an excellent light meal or first course on a cold, rainy day. This recipe was inspired by an episode in Biba's Italian Kitchen, which used to be aired by the Discovery Channel in Manila.

Ingredients:

1/2 cup olive oil (preferably extra virgin), plus additional for serving
1 large onion, minced
4 large cans (about 16 oz. each) whole plum tomatoes, undrained, cut into large pieces
5 cups chicken broth OR: 2 bouillon chicken cubes dissolved in 5 cups water
10 slices crusty bread, cut into chunks
1 teaspoon salt
2 teaspoons sugar
Pinch Italian seasoning
2 cups fresh basil leaves torn into pieces OR 1 teaspoon dried basil

Procedure:

In a large stockpot, heat olive oil and saute onion.
Add tomatoes and their juices and saute for few seconds, pressing tomatoes with wooden spoon.
Pour in chicken broth and simmer for about 5 minutes.
Stir in bread chunks and blend well with the rest of the mixture. Season with salt, sugar, Italian seasoning and the dried basil if using. Let simmer 10 to 15 minutes.
If using fresh basil leaves, add the leaves at this point. Heat through for about 30 seconds.
Spoon into individual serving bowls. Pour a dollop of extra virgin olive oil into each soup bowl for added flavor. Serve with warm bread such as focaccia or baguette.

Enjoy your day with this very delicious and very easy recipe.

Chicken Galantina

2014-09-24T21:19:00.000-07:00

Image by chatshumblekitchen

The addition of queso de bola and chorizo de Bilbao makes this galantina truly special. Simmering it in broth Adds even more flavor to the dish.

Ingredients:

1 (1 1/2 kilos) whole chicken, deboned, skin and meat intact
2 teaspoons salt, divided
1/2 teaspoon pepper, divided
1/2 kilo ground pork
1/3 cup sweet pickle relish, drained
1 cup grated queso de bola
5 eggs
1 tablespoon sugar
1/4 kilo (250 g) sweet ham, sliced into 1/2-inch squares
1 can (140 g) chorizo de Bilbao, chopped
3 tablespoons chorizo fat, (reserved from the can of chorizo)
1 cup raisins
1 bottle (140 g) green olives, chopped, reserve 12 whole pieces
2 whole eggs, hard-boiled, peeled
1 small carrot, sliced into 1/2-inch strips
12 cups chicken broth

Procedure:

Prepare all the ingredients. Reach inside chicken cavity and scrape out the chicken meat, making sure the skin does not get torn. In a bowl, rub chicken skin with 1 teaspoon of the salt and 1/4 teaspoon of the pepper. Set aside.
Chop the deboned chicken meat. In a large bowl, combine chicken meat, ground pork, pickle relish, and queso de bola. Stir in eggs, sugar, remaining salt and pepper and mix well.
Add ham, chorizo, chorizo fat, raisins and olives, chopped and whole. Mix until well combined. Taste test by frying a small piece of meat mixture. Adjust seasoning, if desired.
Spoon half of the mixture into chicken cavity. Insert hard-boiled eggs and carrot strips into the center. Fill chicken with remaining mixture.
Sew the opening of the chicken securely to seal in the filling. Place chicken on a long piece of aluminum foil, breast side up, tucking under the legs and the skin of the neck and wings to make an oval shape. Wrap chicken tightly in the foil. Repeat with one or two more layers of aluminum foil until the chicken is tightly covered in all places, with no skin showing.
Arrange chicken in a large pot. Pour chicken broth into the pot. Simmer chicken in broth for 1 hour or until completely cooked. Cool completely. Chill in the refrigerator and slice thinly to serve with salad or as cold cuts.

Note: Many market vendors can debone chicken for galantina. Instruct the vendor to debone the chicken through its bottom cavity, instead of through cutting a slit at the back, so you only need to sew the bottom opening after the chicken has been stuffed.

10 Steps to make Tempura

2014-09-24T18:51:00.001-07:00


Image by pattayatoday

While cooking, check the batter regularly to see that the cold temperature and watery consistency are maintained. Recipe tester Victoria Reyes-Ferrer suggests putting the bowl of batter on top of another bowl filled with ice cubes. You can also add a little water, baking powder and cornstarch to the batter if it becomes too thick.

Ingredients:

1 kilo prawns (about 30-32 pieces per kilo)
2-3 cups all-purpose flour
Ice cold water
Pinch of baking powder
1 teaspoon cornstarch
2 cups cooking oil

For Dip:

3/4 cup water
1 beef broth cube
2 tablespoons soy sauce
1 tablespoon sugar
1 teaspoon grated ginger
1 tablespoon grated radish

Procedure:

Clean prawns in water. Remove the heads and shells but leave intact a small part of the shell near the tail. Remove the shell cover of the frontal part of the tails.
Place each prawn on a cutting board and make a shallow cut down the back with a paring knife. Pick out its "vein" (or digestive tract), which resembles a thin black string.
Make diagonal cuts along the inner side of each prawn to stretch it.
Flatten the tail of each prawn on a cutting board and scrape off the dirt on the lower half of the tail with a knife. The dirt will pop out.
Position each prawn flat on the table. Squeeze its sides gently to straighten and lengthen its figure.
Put about 1 cup of the flour in a bowl. Hold each prawn by the tail and roll in a bowl of flour. Set aside.
Prepare the batter: Mix together just enough of the remaining flour with the ice cold water to produce a watery consistency. Add baking powder and cornstarch. (The cold water makes the batter swell and become puffy when it is fried in hot oil). Heat cooking oil in a large wok or deep fryer. Oil must be very hot. To test if the oil is hot enough, put in a small amount of batter on the oil. If the batter floats, then the oil is ready.
Holding it by its tail, dip each floured prawn in the batter.
While still holding each prawn by the tail, position it gently in heated oil. Deep fry until golden yellow and crisp.
Remove prawns from oil and drain on paper towels or wire rack. Serve the prawns with the dip.

If you wish you may use the same procedure for cooking vegetable tempura. Just slice carrots, bell peppers, sweet potatoes and eggplants into serving pieces. Dredge vegetables in flour, dip in batter and deep fry as above.

To prepare Dip: In a small saucepan, heat water. Dissolve beef cube. Add soy sauce, sugar, ginger and radish. Mix well. Serve with tempura.

Crispy Croutons

2014-09-23T06:17:00.000-07:00

Image by dkscooks

Croutons are bread cubes flavored with butter, seasonings and herbs and fried or baked to a crisp, golden brown. They're great on fresh green salads and soups. You can make these croutons ahead and store, in a tightly covered container, up to four days.

Ingredients:

4 slices of 1/2-inch thick bread (white loaf bread, French bread whole wheat, pumpernickel, or any bread of your choice)
1/4 cup butter or margarine
1/8 teaspoon garlic salt or 1/8 teaspoon salt with 1 clove minced fresh garlic
1 teaspoon freshly minced parsley or dried parsley flakes or desired herbs

Procedure:

Preheat oven to 300 degrees Fahrenheit. Remove the crusty edges with a serrated bread knife.
In a small bowl, mix the butter, garlic salt or salt with minced garlic, and parsley. Spread on one/both side/s of the bread, depending on your preference.
Sprinkle with parsley flakes or desired herbs. Slice bread into cubes. Spread the cubes in a single layer on a shallow baking pan. Bake for 10 minutes or until crisp and dry. To test for crispness, take 1 crouton and let cool for a few seconds; take a bite; if it's still chewy, bake for 1 to 2 minutes more. Remove from oven and cool pan on a wire rack.

For Cheese Croutons

Ingredients:

4 slices of 1/2 inch thick bread
1/4 cup butter or margarine
3 tablespoons Parmesan cheese

Procedure:

Preheat oven to 300 degrees Fahrenheit. Remove crusts from bread. Slice bread into fingers or thin strips. In a pan, melt butter or margarine over low heat. Remove from heat. Add the bread fingers to the pan. Toss lightly using two wooden spoons until the bread fingers are evenly coated with the melted butter.
Sprinkle with Parmesan cheese. Toss again to coat the bread evenly.
Spread bread fingers in a single layer on a shallow baking pan. Bake for 10 minutes or until crisp and dry. Remove from oven and cool pan on a wire rack.

Chappati for Dessert

2014-09-23T04:26:00.003-07:00

Chappati is a flat, round bread made of wheat flour and water. Of Indian origin, it is soft and bland, which makes it the perfect accompaniment to the rich flavors of Indian cuisine.

Rosh Butani, an Indian who has lived in the Philippines all her life, advises using your hands, rather than a wooden spoon, when mixing the flour. Just make sure you don't wear any rings or jewelry, she says. Here, she demonstrates the step-by-step procedure for making this famous bread.

Equipment:

Measuring spoons
Measuring cups
Rolling board
Non-stick griddle
Rolling pin
Mixing bowl

Ingredients:

6 heaping tablespoons wheat flour, plus additional to offset excess wetness and for rolling dough
3/4 to 1 cup water
2 tablespoons cooking oil, divided

Procedure:

Put wheat flour in a mixing bowl. One tablespoon makes one chappati.
Make a well at the center of the flour and pour in water, about 3/4 cup initially. Mix the flour and water with your hands.
You need to make the flour and water combine but take care not to put too much water as it will make your dough too sticky. Just add flour to offset excess wetness.
Add about one tablespoon of the oil to the dough. This will make your dough smooth and soft, no longer sticky. Just add a little water if your dough turns out hard. Let the dough rest for 10 minutes.
Take a small amounts of the dough and roll each into balls. (The balls should be the size of a golf ball). Roll each dough ball on a plate of flour.
Put the dough ball on the rolling board, flatten it a bit with your fingers, then roll the rolling pin over it once.
Dip your forefinger into the remaining oil and spread oil on the surface of the flattened dough.
Pinch the central portion of the dough from both sides to form a ribbon.
Fold one portion of the "ribbon" over the other. Heat griddle pan to medium.
Dab the folded dough with flour on both sides.
Place the dough on the rolling board again and roll it with light strokes into a flat circle with a diameter of about five inches.
The rolled dough should not be too thin that it will break when lifted, nor too thick that it will not cook well.
Transfer the rolled dough onto the heated griddle. (The griddle should not be steaming hot though). Let one side heat through for about 15 seconds, then turn over dough.
You will notice the dough puffing out air. (That is a good sign that the chappati is cooking well). Cook each side until yellowish with occasional brownish spots. Lift from griddle and let cool slightly before serving.

Make Some Frittata for Dinner

2014-09-23T01:31:00.000-07:00

Image by forknplate

Frittata, also known as tortilla is ideal to serve at brunch or as a first course for lunch or dinner.

Prepare the equipments:

2 10-inch frying pans or skillet or replace one pan with 10-inch dinner plate

Mixing bowl

Wire whisk or egg beater

Ingredients:

10 eggs

1/4 teaspoon salt

1/8 teaspoon freshly ground pepper

1 tablespoon vegetable oil

1/2 cup diced cooked ham

1/3 cup grated Cheddar cheese

8-10 pieces green or black olives, pitted and sliced

2 small potatoes, peeled and cooked then cubed

Procedure:

Combine eggs, salt and pepper in a bowl. Beat mixture slightly. Heat oil in a 10-inch skillet or frying pan. Pour egg mixture into pan and tilt pan so mixture spreads evenly.
As the egg mixture begins to set, let the uncooked portion flow underneath with the use of a spatula.
Arrange ham, cheese, olives and potatoes on top. Cook until the edges are set but surface is still moist.
Flip egg mixture top side down onto another 10-inch skillet or onto a plate with about the same diameter as the pan. The top should become bottom and the bottom should be on top.
If using a plate, slide the egg mixture back to the pan with the top at the bottom. Place pan over the heat.
Let cook until completely set and no longer runny. Flip frittata back onto a plate so the original top side is up. Or simply slide it onto a plate, leaving the fillings on the bottom side of the frittata.

Note: Alternatively, if you are using an ovenproof pan or skillet, you can put the skillet under the broiler ince the egg is almost set in order to brown the top

Let cook for 4 to 5 minutes until the frittata is set. Remove from broiler and cut into two wedges before serving.

Make Some Cheese Puffs

2014-09-23T01:09:00.000-07:00

Image by simplyrecipes

You can serve these puffs plain or with butter and marmalade. Filled with a sweet custard, whipped cream or ice cream, they make a delightful dessert. Or they can take on the role of appetizers or canapes- with a savory filling such as chicken, tuna, ham or turkey a la king.

Ingredients:

1/4 cup butter (1/2 stick)
3/4 cup water
Pinch of salt
3/4 cup all-purpose flour
3 medium size eggs
3/4 cup grated Cheddar cheese

For egg wash, combine:

2 tablespoons melted butter
1 egg yolk, lightly beaten

Procedure:

In a large saucepan, combine butter, water and salt. Cook over high heat until water comes to a rolling boil. Lower the heat and add flour all at once.
Stir mixture with a wooden spoon until a smooth, thick paste is formed, with no visible lumps.
Remove from heat. Add eggs one at a time, stirring vigorously after each addition. Mix well until dough is no longer slippery.
Stir in cheese, mixing well to evenly distribute it in the dough. Refrigerate for 20 minutes or until dough can hold its shape when scooped. Meanwhile, preheat oven 400 degrees Fahrenheit.
With a small scoop, drop mounds of the dough about 2 inches apart on a buttered baking sheet.
Brush tops with the egg wash. Bake in preheated oven for 30 to 35 minutes or until puffs are golden brown. Remove from oven. Loosen puffs from sheet while still warm. Place on wire rack to cool. Serve warm as is or with desired filling. Makes about 24 small puffs.

Simple Scalloped Potatoes

2014-09-22T23:53:00.000-07:00

Image by thiswomancooks

Dress up your potatoes for festive occasions by baking them with a white sauce and topping them with a mixture of bread crumbs and cheese. This makes a great side dish to roasts and fried chicken.

Ingredients
For potatoes:

1 kilo potatoes, peeled and sliced 1/4-inch thick
1 teaspoon chopped garlic
1 teaspoon salt
1/2 teaspoon ground pepper
2 cups fresh milk

For the white sauce:

2 tablespoons butter
2 tablespoons flour
Milk (from boiled potatoes)
Chicken stock or water

For the topping:

1 cup bread crumbs
1 cup grated Parmesan cheese
Paprika
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper

Procedure
Let's prepare the potatoes:

Boil potatoes with garlic, salt, pepper and milk.
Stir occasionally to prevent potatoes from sticking to the bottom of the pan. Cook until potatoes are tender but still firm.
Drain potatoes, reserving the milk. Set aside.

Now let's make the white sauce:

In a small pan, over low heat, melt butter. Blend in flour and add the reserved milk and equal measurement of chicken stock or water.
Bring to a boil, lower heat and simmer until sauce is creamy and thick (not syrupy).
Preheat oven to 350 degrees Fahrenheit. Arrange the cooked potatoes in a baking dish. Pour white sauce over potatoes.

Make the topping:

Combine bread crumbs and Parmesan cheese and sprinkle over the potatoes.
Top with paprika and diced red and green bell peppers. Bake until top is brown. Serve warm.

No-Flour Chocolate Cake or Crispy Chicharon for Dessert

2014-09-22T23:20:00.000-07:00

Image by chocolateandcarrots

Although it seems strange, it is possible to bake a chocolate cake without using flour. However, this cake does not rise so don't be surprised if it appears low. Those people who have tried it say they love the rich, creamy texture.

Ingredients:

8 squares (8 ounces) semi sweet chocolate, chopped

1 cup white sugar

2 cups chopped almonds

6 eggs, separated

1/2 teaspoon vanilla extract

1/8 teaspoon cream of tartar

To decorate:

Powdered sugar

Whipped cream

Chocolate curls

Procedure:

Grease a 9-inch diameter springform pan. Set aside. Preheat oven to 350 degrees Fahrenheit.
In a food processor or blender, combine chocolate, sugar and almonds. Process or run through blender until ingredients are finely chopped and texture appears grainy.
In the large bowl of an electric mixer, beat egg yolks and vanilla until thick. Fold in chocolate mixture and blend well. Set aside.
In another large bowl, beat egg whites and cream of tartar at high speed of electric mixer until stiff peaks form (peaks should hold up when beater is lifted from the bowl). Do not overbeat. Gradually fold egg whites into chocolate mixture, making sure to blend well.
Pour into springform pan and bake in preheated oven for 35 to 40 minutes or until top feels firm when pressed lightly. Let cool on cake rack.
When cool, run knife around sides of pan to loosen cake. Release pan sides and transfer cake to serving platter.
Decorate with sifted powdered sugar, whipped cream and chocolate curls.

Crispy Chicharon

Image by ztopics

Make sure to have a vinegar dip ready when you serve this crackling snack. Ice cold soda or beer is the perfect drink to go with chicharon. This is also great while you are watching movies in your home.

Ingredients:

1 kilo pork skin with 1/2 inch thick fat
2 tablespoons salt
3 cups water
2 cups lard or cooking oil
Tap water for sprinkling

Procedure:

Season both sides of the pork with salt.
In a kettle, heat water and allow to boil. Lower heat and add pork. Let water simmer until pork becomes tender, about 1 hour. Remove pork from water and drain. Discard water. Preheat oven to 250 degrees Fahrenheit. Cut the pork skin into uniform rectangular pieces, 1" by 4". Arrange the pieces on a baking tray.
Bake the pork skin in preheated oven for four hours. Remove tray from oven. Strain the collected oil and set aside. Repeat baking and straining of oil for another day or two until pork skin is very dry. (In the summer, dry the pork directly under the sun for several days until pork is very dry.)
Dried pork skin will be reduced in size and will curl.
Submerge the pork in collected oil for two days.
In a frying pan heat lard or oil and deep-fry the pork skin over medium heat. Sprinkle tap water on the pork pieces as these are frying to make them form blisters and become crisp. Remember that some of the oil will splatter so protect yourself by half-covering the pan while you sprinkle the water.
Fry until the pork pieces curl and become light brown. Remove from pan and drain. Serve with a dip of vinegar, garlic and chili.

Healthy Food Crispy Tofu

2014-09-22T20:35:00.000-07:00

Image by vegandad

Firm, silken tofu is available in Japanese groceries or in big supermarkets. Made with soya beans by coagulating boiled soya milk, tofu contains isoflavones and calcium which are good for the health.

Ingredients:

2 blocks tofu
2 egg whites
1 cup Japanese bread
Crumbs such as panko
Cooking oil

Procedure:

Pat tofu dry with paper towels. Slice tofu into squares. Dip in egg whites.
Coat with bread crumbs, taking care to cover surface completely.
In a wok, heat cooking oil. Fry tofu, a few pieces at a time, until coating becomes crisp.
Drain on paper towels. Serve with any of the two sauces below.

How to make Teriyaki Sauce

Ingredients:

1/3 cup soy sauce
1/4 cup white sugar
1 tablespoon dark brown sugar
1 tablespoon ginger juice or 1/2 teaspoon ground ginger
1 clove garlic, chopped
1/2 cup water, divided
1 tablespoon cornstarch

Procedure:

In a small saucepan, combine soy sauce, white sugar, brown sugar, ginger juice or ground ginger, garlic and 1/4 cup water.
Simmer three to four minutes.
In a bowl, blend cornstarch and remaining 1/4 cup water until smooth. Pour into saucepan and simmer until sauce thickens. Strain and serve as sauce for crispy tofu.

Ginger juice may be made by pounding fresh ginger slices then pouring water over it. Strain the water scraping the ginger on the strainer to obtain the essence of ginger. The resulting liquid gives a mild gingery flavor.

How to make Vinegared Sauce

Ingredients:

1/2 cup sugar
1/8 cup mirin
3 tablespoons vinegar
1/4 cup soy sauce
1/2 cup water
1 small bunch green onions, chopped

Procedure:

In a saucepan, combine sugar, mirin, vinegar, soy sauce and water. Simmer gently just until flavors meld.
Pour over crispy tofu. Sprinkle green onions on top just before serving.

Delicious Sotanghon Guisado

2014-09-21T03:17:00.000-07:00

Image by masarapdin

A Filipino feast does not seem complete without an offering of this mungbean noodle dish. A sprinkling of golden garlic is a necessary touch. This recipe comes from Ances and Techie Unson, the mother-daughter team behind Albergus Restaurant.

Ingredients:

1/2 kilo sotanghon (vermicelli)
1/4 cup wood ears, soaked in water
1/3 cup cooking oil
1 tablespoon minced garlic
1/4 cup chopped onion
1/4 kilo ham, sliced into thin 2-inch strips
1/4 kilo cooked chicken, deboned and flaked
1/2 cup soy sauce
1 teaspoon pepper
2 teaspoons vetsin (optional)
2-3 cups chicken stock or broth
1/2 kilo cabbage, sliced into thin strips
1/4 kilo carrots, sliced into thin strips
1/4 kilo celery, sliced thin diagonally
1/4 kilo turnips, sliced into strips

For Garnish:

2 tablespoons fried garlic

Procedure:

Wash sotanghon and wood ears separately. Soak in separate bowls with enough water to cover for about 30 minutes.
When soaked sotanghon is slightly softened, cut into 6 to 8 inch lengths with sharp kitchen scissors. Put back in water and continue soaking to prevent sotanghon from drying.
Drain sotanghon. Squeeze water out of wood ears then slice thinly. Set aside.
In a skillet heat oil and saute minced garlic and onion. Add ham, flaked chicken and wood ears. Season with soy sauce, pepper and vetsin (if using). Stir thoroughly.
Set aside some of the sauteed mixture for topping.
In same pan, add soaked sotanghon and 2 cups of the chicken broth. Let boil and simmer until sotanghon is tender-cooked. If noodles are still too tough and dry, add more broth to cook noodles thoroughly, until soft and translucent. (The amount of broth you need will vary, depending on the brand of sotanghon you use. Imported sotanghon needs more liquid to soften during cooking).
When noodles are almost cooked, add cabbage, carrots, celery and turnips. Stir thoroughly to prevent noodles from sticking to the pan, until vegetables are tender crisp. Set aside some of the vegetables for topping. Correct seasoning if necessary.
Arrange on a platter and toss with reserved meat and vegetables. Garnish with fried garlic.

How to Cook Tropical Spareribs

2014-09-21T02:46:00.002-07:00

Image by mrfood

This is a great dish for busy working women as some of the procedures can be done ahead. The spareribs can be tenderized a day or two before and kept in the refrigerator. The pineapple-sugar mixture, too, can be mixed early and stored. All that's left to do on the day that the dish is to be served is to combine the ribs and the sauce and bake in the oven for about 30 minutes. Dinner will be ready in no time.

Ingredients:

1 1/2 kilos pork spareribs
1 large onion, sliced
10-12 cups water for boiling
3/4 cup brown sugar
1 1/2 cups crushed pineapple, undrained
1/2 bottle chili sauce
1/4 cup broth (obtained from water used to boil spareribs)

Procedure:

Put spareribs and onion slices in a stockpot and add enough water to cover.
Bring to a boil then lower heat to simmer. Simmer until ribs are tender, about 1 hour.
In a bowl, combine brown sugar, crushed pineapple and chili sauce (you may do this early in the day or the night before). Set aside. When ribs are tender, drain ribs, reserve broth.
Preheat oven to 350 degrees Fahrenheit. Add 1/4 cup of the reserved broth to the crushed pineapple mixture.
Arrange ribs in a large baking dish (you may need to use two baking dishes if ribs don't fit). Pour pineapple sauce over ribs. Cover dish and bake in preheated oven for 30 minutes.

Learn how to make Taco Salad

2014-09-09T17:43:00.004-07:00

Image by dairygoodness

Teenagers will love eating tacos this way - it is less messy and they can help themselves to as much (as little) of each ingredients as they want. Since the beans take long to cook, prepare them early in the day or the day before.

Prepare the Ingredients:

2 cups red beans
Water for boiling
1/4 cup olive oil
1 kilo ground beef
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 kilo tomatoes, peeled, seeded and chopped
2 cups shredded cheese
1 green or red bell pepper, diced
1 head of lettuce or cabbage, shredded
1/2 cup sliced black olives
1 large package torlilla chips
Salsa (use bottled salsa or see how to make green-chili salsa)

Procedure:

Boil red beans in enough water to cover for about 15 minutes.
Leave beans in water for one hour or until the beans plump up. Drain beans and wash under running water.
Pour fresh water on beans and bring to a boil then lower heat to simmer. Let simmer about 1 to 2 hours or until beans are tend. Drain beans.
In a skillet, heat olive oil. Saute ground beef in oil and season with Worcestershire sauce and salt. Continue sauteing until beef losses its pink color and is thoroughly cooked. Remove beef from heat.
Arrange beans, beef, tomatoes, cheese, bell pepper, lettuce or cabbage and olives on a serving platter.
Serve with torilla chips and salsa.

Beef Tacos with Green-chili Salsa

Image by seriouseats

Baking enhances the flavor of this rich taco dish. Be sure to serve with a lot of paper napkins because although very delicious, this dish is rather messy to eat.

What to prepare:

2 tablespoons cooking oil
1/2 kilo ground beef chuck
1/2 cup or 1 medium onion, chopped
1 clove garlic, crushed
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
2 cups tomato sauce
12 taco shells
1 cup coarsely chopped tomatoes
1 cup shredded lettuce
1 cup grated Monterey Jack or sharp Cheddar cheese

Procedure:

In a large skillet, heat cooking oil. Saute beef with onion until meat loses its red color.
Add garlic, soy sauce, Worcestershire sauce and tomato sauce. Simmer for about 20 minutes to reduce the sauce. Keep warm.
Preheat oven to 400 degrees Fahrenheit. In each taco shell, arrange in order: a layer of ground beef, about a tablespoon or two chopped tomatoes, a small mound of shredded lettuce, and some grated cheese.
Arrange tacos in a shallow baking dish. Bake, uncovered, for 10 minutes or just until cheese melts. Serve with green-chili salsa.

Make the Green-chili salsa

Ingredients:

1 1/2 cup tomatoes, blanched, peeled, and chopped
1 cup chopped onions
1/4 cup chopped canned Jalapeno peppers or canned green chilies
2 cloves garlic, crushed
1/2 teaspoon salt

Procedure:

In a medium bowl, combine all ingredients. Mix well.
Let stand for about 15 minutes to blend flavor before serving. Makes 2 1/2 cups.

A Very Delicious Meatball Stew with Savory Sauce

2014-09-09T01:22:00.000-07:00

Image by recipes.answer

This recipe was inspired by a dish once demonstrated by Italian chef Biba Cagiano on the Discovery Channel. The original recipe called pancetta, Italian bacon that's cured in salt and spices but not smoked. Since this is not readily available in Manila, they did away with it and found that the recipe works as well. The two teaspoons sugar (our tradition) take the edge out of the tomatoes acidity.

Ingredients for the meatballs:

2 slices white bread
1/2 cup evaporated or fresh milk
1 kilo ground beef
2 tablespoons chopped garlic
1 teaspoon Italian seasoning
1/4 cup chopped parsley
2 eggs
1 cup bread crumbs
1/2 cup olive oil

Ingredients for the savory sauce:

1/4 cup extra virgin olive oil
1 medium onion, diced
2 small carrots, diced
1 cup water or chicken broth can (16 oz) crushed tomatoes
1 can (16 oz) plum tomatoes, peeled and diced
2 teaspoons white sugar
1 tablespoon garlic salt
1 cup frozen green peas, thawed

For garnish:

Fresh basil leaves

Let's Prepare and cook the meatballs:

In a shallow pan soak bread slices in milk 5 to 10 minutes or until bread is soft pliable. Tear the bread into small pieces.
In a large bowl, combine the ground beef, the bread pieces, chopped garlic, Italian seasoning, parsley and eggs. Mix well. Shape into balls.
Spread bread crumbs on waxed paper. Roll each meatball in bread crumbs.
In a large frying pan, heat olive oil. Fry meatballs in olive oil. Fry meatballs in olive oil, turning occasionally until cooked. Transfer cooked meatballs to a clean dish. Set aside.

Now cook the savory sauce:

In a deep casserole, heat olive oil. Over medium heat, saute onion and carrots about 1 to 2 minutes.
Pour in water or chicken broth. Add canned crushed tomatoes and plum tomatoes with their juices. Stir to mix.
Season with sugar and garlic salt. Bring to a boil then immediately lower heat to simmer.
Simmer about 10 to 15 minutes. Add cooked meatballs and return to simmer for about 10 to 15 minutes.
Pour in thawed green peas and allow mixture to heat through for about 2 minutes or until peas are tender.
If desired, garnish with fresh basil leaves. Serve with warm rice, Italian bread or baguette.

Delicious Roast Chicken Relleno

2014-09-06T18:18:00.004-07:00

Image by pinoykitchenette

Traditionally served during fiestas and Christmas, this dish uses chicken that has been deboned from the inside out, leaving only the bones of the drumsticks and wings intact. It takes skill and practice to debone chicken this way but in some markets the vendor will do it for you for a small fee.

Now let's prepare the ingredients for the chicken:

3-4 tablespoons soy sauce
1 1/2 tablespoons calamansi juice
1 1/2 kilos chicken, deboned but still whole
Salt and pepper to taste

Ingredients for the stuffing:

1/4 kilo ground pork
1/4 kilo roasted chestnuts, shelled and chopped
1/4 kilo Chinese ham, chopped
1 140-gram can Vienna sausage, chopped
1/2 box pitted prunes, chopped
1/2 cup pickle relish
1/2 cup fruit cocktail, drained
5 eggs
2-3 tablespoons grated
Edam cheese
Salt and pepper to taste
1 tablespoon butter, softened

Let's prepare the chicken:

In a large bowl, combine soy sauce and calamansi juice.
Brush all over the chicken and season with salt and pepper. Matinate at least 30 minutes.

Prepare the stuffing:

Combine all the ingredients for the stuffing and season to taste with salt and pepper.
Preheat oven to 375 degrees Fahrenheit. Spoon mixture into the chicken, being careful not to overstuff the chicken. (cook any extra stuffing separately).
Sew the opening of the chicken until tightly sealed.
Rub the chicken with butter and wrap in aluminum foil.

Now let's cook:

Place chicken in a roasting pan and cook in preheated oven for at least 1 hour.
Uncover the foil and bake 30 minutes more or until skin of chicken is golden brown and chicken and stuffing are thoroughly cooked.
Let cool to room temperature before carving so stuffing does not fall apart. You may also chill cooked chicken briefly in the refrigerator to cool before carving.

Note: If desired, baste the uncovered chicken with pan juices every 15 minutes.

Fried Battered Fish Fillet with Tartar Sauce

2014-09-06T06:22:00.000-07:00

Image by easternfisheries

A well-heated pan and oil that's sufficiently hot is the key to making fish fillet with a good coating of batter. Resist the temptation to keep turning the fillets or the batter will stick to the pan instead of the fish. Just let it cook, following cooking times recommended.

Ingredients:

1 kilo fresh fish, cleaned, deboned and filleted
4-5 calamansi or 2 lemons
3/4-1 cup cooking oil
1 cup all-purpose flour
Salt and pepper to taste
2 egg whites

Procedure:

Slice the fillets into serving pieces. Squeeze calamansi or lemon juice over the fillets and refrigerate until ready to cook.
Heat a large skillet over medium heat 1 to 2 minutes. Pour in cooking oil and increase heat to high.
Spread flour in a shallow dish or waxed paper and season with salt and pepper.
Dip fillets,one at a time in egg whites. Dredge in seasoned flour.
When oil is sufficiently hot (the point where it starts to shimmer), drop fillets, one at a time. Reduce heat to medium. Be sure not to overcrowd the cooking pan. (A medium size skillet, for instance, can hold only three to four fillets at a time).
For thin fillets (about half-inch thick), allow first side to cook for two to three minutes.For medium fillets (about 3/4-inch thick), let first side to cook 3 to 4 minutes. For thick fillets (1-inch thick), let first side to be cook for 4-5 minutes.
With a heatproof spatula turn fillets over. Allow second side to cook 1 more minute for thin fillets, two to three minutes for medium fillets, and three to four minutes for thick fillets, Fillets are thoroughly cooked when flesh no longer looks glassy.
When done remove from heat and drain on paper towels, Serve with lemon wedges, or malt vinegar or tartar sauce.

How to make the Tartar sauce:

Ingredients:

2 tablespoons chopped onions
1/4 cup pickle relish
2 cups mayonnaise
Sugar to taste
Salt and pepper to taste

Procedure:

Combine all ingredients and mix until smooth. Serve with fish fillet.

How to make Chicken in Olive Oil

2014-09-05T23:32:00.005-07:00

The olive oil and garlic combination makes dish richly flavorful and aromatic. When serving, make sure to include the garlic cloves. These can then be crushed into the accompanying bread or rice.

Image by diabetesselfmanagement

Ingredients:

1 whole chicken, sliced into serving pieces
3-4 whole garlic cloves
1/2 cup extra virgin olive oil, divided
1 head garlic, crushed
Salt and pepper to taste
Italian seasoning
2-3 whole bay leaves (optional)
3-4 siling labuyo (optional)
1/2 cup crushed tomatoes (optional)

Procedure:

Preheat oven to 350 degrees Fahrenheit. Rub chicken pieces with whole garlic cloves. Discard the garlic cloves.
In a large skillet, heat half of the olive oil for a few seconds. Brown chicken in olive oil lightly on both sides.
Remove chicken pieces from pan and arrange, skin side down, in a baking dish. Pour the olive oil in the skillet and the remaining olive oil into same baking dish, making sure to coat chicken generously with the oil.
Scatter the crushed garlic cloves all over the chicken. Season chicken with salt and pepper and sprinkle all over with Italian seasoning.
Cook in preheated oven about 25 minutes. Turn chicken pieces over and tuck bay leaves in between the chicken pieces.
Cook for 15 to 20 minutes or until chicken is done and juices run clear when pricked with a fork. Serve chicken with the garlic cloves accompanied by rice or bread.
If desired sprinkle siling labuyo and crushed tomatoes just before serving.

Variation: You may add a little butter in the olive oil. Let butter melt in the pan and mix with the olive oil before browning the chicken. Makes for a richer (but high calorie) dish.

How to Cook Pinoy Pancit Canton

2014-09-05T03:29:00.002-07:00

Image by cathy.snidle

There are many varieties of pancit served in Philippines homes. This pancit dish makes use of noodles that are rather thick. This is a favorite Chinese restaurants as well as in birthday parties, noodles being a symbol of long life.

Ingredients:

5 cups chicken or beef broth, divided
500 grams dry canton noodles (available in 250 gram sizes)
1/4 cup butter
2 tablespoons corn oil
5 cloves garlic, crushed
2 chicken breasts, cubed
4 pieces Shanghai Chinese sausage (not sweet), sliced diagonally
1 medium carrot, peeled and sliced into rounds
2 chicken livers, sliced
1/2 kilo large shrimp, peeled and deveined
1/2 kilo squid, ink sacs removed and cut int rings
1 cup sliced bok choy
2 tablespoons calamansi juice; plus additional for serving
3 tablespoons hoisin sauce
2 tablespoons cornstarch, dissolved in 1/2 cup water
Patis to taste; plus additional for serving
1 egg white

Procedure:

In a stockpot heat 3 cups of the chicken or beef broth to boiling. Drop canton noodles and allow to boil, making sure that all the noodles are soaked in the broth. Continue to cook until noodles are tender and most of the broth has been absorbed.
Drain the noodles and coat with 1/4 cup butter. Set aside on one or two platters.
In a large wok, heat corn oil to medium heat. Saute crushed garlic until fragrant.
Add chicken and Chinese sausage. Saute until partially cooked, about 5 minutes.
Add carrot rounds and cook until almost tender.
Pour in remaining 2 cups broth. Add chicken liver and shrimp. When shrimp turn almost pink, stir in squid rings and bok choy.
In a small cup, mix calamansi juice, hoisin sauce and dissolved cornstarch. Stir this into mixture in wok until broth has an even consistency. Season with patis to taste.
Stir in the egg white until consistency is even.
Let simmer until sauce thickens.
Remove immediately from heat. Pour over cooked noodles.
Serve with calamansi juice and patis.

Note: Other optional topping ingredients for pancit canton include: boiled quail eggs, mushrooms, cooked chicken gizzard and cilantro leaves.

Make some Beef and Pasta in a Skillet

2014-09-05T02:43:00.000-07:00

Image by dairygoodness

A quick, easy casserole- you simply combine all the ingredients in a skillet and let the stove do the rest of the cooking. It's great for busy weeknight dinners. For a richer taste on more festive occasions , add sour cream.

What to prepare?

Cooking oil
3-4 cloves garlic, diced
1/4 kilo ground beef
1 green pepper, diced
1 800-gram can crushed tomatoes
1 368-gram can tomato sauce
2 teaspoons salt
3 tablespoons sugar
400 grams elbow macaroni
1/4 cup water
1 cup sour cream (optional)

Procedure:

In a large skillet, heat cooking oil. Saute garlic until fragrant then add ground beef, stirring until it loses its raw color.
Stir in green pepper, crushed tomatoes and tomato sauce. Season with salt and sugar. Simmer, stirring occasionally, for about 5 minutes.
Add uncooked elbow macaroni and water. Mix thoroughly with the sauce. Bring to a boil then simmer, covered, until macaroni is cooked, stirring occasionally, about 10 minutes.
If desired, blend in sour cream. Simmer gently; do not let boil. Remove from heat.
Serve warm with toast points or French bread.

Notes: Adding sour cream makes the dish lighter in color but creamier tasting.

How to make Ube-Pandan Layered Cake

2014-09-04T02:54:00.001-07:00

Image by flickr

This cake combines the two much-loved flavors of ube and pandan. It takes practice to perfect the wonderful swirling effects of green and violet, but it is possible to be done.

Now let's try making this cake.

Ingredients for pandan sponge:

1 cup sifted cake flour
1/4 cup plus 1 tablespoon sugar
1 1/4 teaspoons baking powder
1/4 teaspoon salt
3 egg yolks
1/8 teaspoon vanilla
4 drops green food color
1/4 cup plus 1 tablespoon pandan water
3 tablespoons corn oil
1/3 cup egg whites
1/2 teaspoon cream of tartar
1/4 cup plus 1 tablespoon sugar

Ingredients for ube sponge:

3/4 cup sifted cake flour
1/4 cup plus 1 tablespoon sugar
1 1/4 teaspoons baking powder
Pinch salt
3 egg yolks
60 grams (about 1/4 cup) grated fresh ube, or use powdered ube
1/2 teaspoon vanilla
1/8 teaspoon ube food color
3 tablespoons milk
3 tablespoons corn oil
1/3 cup egg whites
1/2 teaspoon cream of tartar
1/4 cup plus 1 tablespoon sugar

For the pandan filling:

2 1/2 tablespoons sugar
1 tablespoon flour
1/4 cup milk
1/4 cup pandan water
1 egg yolk
tablespoon butter

For the ube filling:

1/4 cup plus 2 tablespoons sugar
60 grams (about 1/4 cup) grated ube
1 tablespoon flour
1 tablespoon butter
1 egg yolk
3/4 cup milk

For the frosting:

1 1/2 cups whipping cream
1/4 cup confectioners sugar

Make the pandan sponge:

Grease an 8-inch round cake pan. Line with waxed paper and grease waxed paper. Preheat oven to 350 degrees Fahrenheit.
In a large bowl, sift together flour, the 1/4 cup and 1 tablespoon sugar, baking powder and salt. Set aside.
In a small bowl, blend together egg yolks, vanilla, food color, pandan water and corn oil. Add the flour mixture and mix well. Cover and set aside.
In a separate bowl, beat egg whites with cream of tartar until soft peaks form.
Gradually add remaining sugar and beat until stiff. Fold into egg yolk and flour mixture.
Pour into prepared pan and bake 25 to 30 minutes or until top springs back when pressed. Cool on a wire rack. Slice horizontally into 3 layers.

Make the ube sponge:

Grease an 8-inch round cake pan. Line with waxed paper and grease waxed paper. Preheat oven to 350 degrees Fahrenheit.
In a large bowl, sift together flour, the 1/4 cup and 1 tablespoon sugar, baking powder and salt. Set aside.
In a small bowl, blend together egg yolks, ube, vanilla, food color, milk and corn oil. Add the flour mixture and mix well. Cover and set aside.
In a separate bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add remaining sugar and beat until stiff. Fold into egg yolk mixture.
Pour into prepared pan and bake 25 to 30 minutes or until top springs back when pressed.
Cool on a wire rack. Slice horizontally into 2 layers.

Make the pandan filling:

In a double boiler, combine all ingredients. Cook until thick, stirring occasionally.

Make the ube filling:

In a double boiler, combine all ingredients. Cook until thick, stirring occasionally.

Make frosting:

In a chilled bowl, whip cream and sugar until stiff peaks form.

To assemble:

Set aside some of the ube filling. Alternately arrange the cake sponges into layers, spreading some filling between the layers: ube filling on ube sponge and pandan filling on pandan sponge. Pipe in some whipped cream in between.
Cover the entire cake with the remaining ube filling. Frost with remaining whipped cream. Chill cake before serving.

To make pandan water: Boil 5 cups of water with 5 to 6 pandan leaves. Strain and use the liquid. Discard the leaves.