Showing posts with label food. Show all posts
Showing posts with label food. Show all posts
Birthday Misua and Taiwanese-style Clams Recipe
Pheng
Recording the recipe I cooked yesterday... Luckily got it right else bf will be disappointed... :)
 
Birthday Misua

 

Ingredients:

1/4 garlic
1/2 onion
50g dried mushroom, washed and soaked in water then sliced
500g chicken cut to pieces
120g misua noodles (Chinese somen noodles)
6 cups water
2 chicken cube (you may use chicken powder as substitute)
hard boiled eggs (number of eggs depend on the number of people in household)

Procedure:
1. In a cooking pot, saute garlic and onion. When onion turns transparent, throw in the sliced mushrooms. Stir for a minute. Keep the water where the mushrooms were soaked.
2. Add the chicken. Stir for one minute.
3. Pour in the water from the mushroom, chicken stock and water. Throw in the chicken and cubes. Leave to boil.
4. When soup starts boiling, season with salt and pepper. Wash misua then carefully put it in the soup. Stir to separate the noodles. Allow to boil until noodles become almost transparent.
5. Put in the boiled eggs. Turn off the heat.
6. You may garnish with spring onion. Serve.


Taiwanese-style Clams



Ingredients:

 500g clams
 2 cloves garlic (finely chopped)
 1 inch ginger (peeled and cut into thin strips)
 1 1/2 fresh red chilies (seeded and sliced into pieces)
 2 stalks scallion (cut into 2-inch lengths)
 1 tablepoon soy sauce
 1 teaspoon sugar
 1 tablepoon rice wine
 3 tablespoons water

Procedure:

Clean and scrub the shell of the clams thoroughly. Rinse with cold water and drain.

1. Heat up a wok and add the cooking oil.
2. When the cooking oil is very hot, add garlic and ginger and stir-fry until aromatic, and then follow by the red chilies and do a few quick stirs.
3. Add the clams into the wok and stir a few times and cover with the wok’s lid.
4. When the clams start to open up, add all the seasonings into the wok. Cover the lid again until most clams are open.
5. Add the chopped scallions into the wok, do a few quick stirs, dish out and serve immediately.

 
Labels: 0 comments | edit post
Crema de Fruta
little girl

Here's another one of my favorite Filipino desserts. It's called Crema de Fruta (which translates to "fruit cream")

Crema de Fruta


INGREDIENTS: 

CRUST: 
8pcs            M.Y. San Grahanms Honey
                   *dipped in fruit cocktail juice

FILLING: 
2 1/2 tbsps   sugar
5 tbsps         cornstarch
1 1/4 cups    condensed milk
1 1/4 cups    water
2 pcs.           egg yolks (beaten slightly)
1 can            fruit cocktail, drained
                    * reserve some juice

GULAMAN: 
1/2 bar          clear gulaman
1/2 tbsp         sugar
1/4 cup          water (cold)
1/4 cup          water (for boiling)

PROCEDURE:

1. DO FILLING. Mix sugar and cornstarch in a saucepan. In a bowl, combine condensed milk and water.
    Gradually add milk mixture to the cornstarch mixture. Cook on low heat until thickened. turn off heat.
2. ADD. egg yolks to the thickened cornstarch-sugar mixture, beating vigorously to avoid cooking the eggs.
    Return pan to low heat and cook for 2 minutes more. Cool.
3. ASSEMBLE. Arrange 4 M.Y. San Grahams (dipped in fruit cocktail syrup) on the bottom of a pan.
    Spread half of the filling evenly on top of the crackers. Top with some fruit cocktail. Repeat Procedure.
4. BREAK gulaman bar in half and soak it in cold water to soften. Boil water, add the softened gulaman  
    mixture and the sugar. Boil until gulaman is completely dissolved. Pour gulaman on top of fruit cocktail.
    Chill and serve.


 
Labels: 0 comments | edit post
PORK SIOMAI
little girl


Ingredients:

1 kg ground pork
3/4 cup carrots (chopped)
4 cloves garlic (minced)
1 large onion (minced)
1 bunch of spring onions
1/3 cup singkamas or turnips (chopped)
5 tbsp sesame oil
1 egg
1 tsp ground pepper
1 tsp salt
5 g seasonings
1 pack siomai wrapper or wanton wrapper
Chili paste, calamansi, soy sauce (for the sauce)


Cooking Procedure

1. Combine all the ingredients except for the water and wanton wrapper and mix thoroughly.
2. Wrap the mixed ingredients using the wanton / siomai wrapper.
3. Using a steamer, steam the wrapped siomai for 15 to 25 minutes. The time depends on the size of each individual piece (larger size means more time steaming).
4. Serve hot with soy sauce and calamansi or chili paste.
Labels: , 0 comments | edit post
Polvoron
Pheng




Polvoron is a semi-sweet concoction made of toasted flour, powdered milk, sugar, and butter. This is considered as a dessert or snack in the Philippines wherein roasted rice puffs referred to locally as “pinipig” is added. Here is my recipe for classic polvoron.






Ingredients:

4 cups all purpose flour
2 cups powdered milk
3/4 cup pinipig, crushed
1 1/8 cup butter, softened
1 1/2 cup granulated sugar

Procedure:
1. Heat a frying pan or a wok then put-in the flour. Toast the flour until you smell the aroma and the color turns light brown. Make sure to stir while toasting to prevent the flour from being burnt.
2. Once the flour is toasted, let it cool down for about 20 minutes then transfer to a mixing bowl.
3. Add the powdered milk then stir using a balloon whisk.
4. Put-in the granulated sugar then stir again.
5. Add-in the crushed pinipig then stir until very ingredient is well distributed.
6. Pour-in the softened butter and mix well. You may use your clean hands in doing the procedure. After mixing, let it stand for at least 10 minutes to allow the butter to cool. This will make the mixture more intact.
7. Using a polvoron molder, scoop the mixture and put it on top of a pre-cut Japanese paper or cellophane then wrap.
8. Serve. Share and enjoy!



Labels: , , , , 1 comments | edit post
Mango float
Pheng
Mango float is the kid's favorite desert in tropical areas where mangoes are everywhere. It is easy to make and you can make one in a budget. Ingredients are not expensive. Try this recipe this holiday season or in whatever gatherings you have with your family and friends.




Ingredients:
1 rectangular pan
2 packs Graham Crackers
1 kilo Ripe Mangoes
2 boxes All-Purpose Cream (250 ml)
1 can Condensed Milk


Procedure:
1. Mix the all-purpose cream with the condensed milk
2. Slice the mangoes into small thin slices
3.Put a layer of graham crackers in your rectangular pan , then pour in just the right amount of your creamy mixture, then top it off with sliced mangoes. Do this repetitively until it’s filled to the brim.
4. Sprinkle the last layer with crushed grahams
5. Put it in refrigerator and let it chill
6. Make sure it is cold when served /
Labels: , , , 1 comments | edit post
Custard Candy "Yema"
Pheng

Yema is a type of custard candy made from egg yolks and condensed milk. This is a common Filipino dessert and is easy to make. It is usually cooked over non-stick pan over medium-fire. But I used my rice cooker instead.
There are several ways to present this dessert -- the most common is the use of colored cellophane. The mixture is scooped and placed inside individually cut cellophane then manually molded until the shape becomes pyramid-like. Others roll the mixture until the shape becomes spherical and place them in a small paper cup or use some frill picks to go with it. Majority just eat it as it cools

Ingredients:


1 can (400g)  condensed milk
3 egg yolks
3 tbsp butter
Sugar


Procedure:


1. Melt butter in a heated non-stick pan
2. Stir-in the condensed milk and egg yolks mixture
3. Continue stirring until texture is thick (may take 20 minutes)
4. Allow the mixture to cool down
5. Scoop a spoonful of the mixture, then roll it with sugar to form a sphere (ball shape), 
6. Transfer in serving plate. Or wrap each of them with colorful plastics.
Labels: , , 1 comments | edit post
Chicken Sopas
Pheng
Sopas is a Spanish/Portuguese word for soup. It is a filipino dish found in most kitchen homes during afternoons, especially on rainy days.

The difference of Chicken Sopas from other traditional chicken soups is the use of milk. Fresh or even evaporated milk is added to the soup along with the chicken and different vegetables for a richer flavor. The addition of other meats such as diced hotdogs, ham, bacon, or chicken liver and gizzard in some recipes can also be considered as one of the factors that make this soup dish different from the traditional ones. 

Ingredients:

250 grams , macaroni
1/4 kg chicken breast, shredded
1/4 kg cabbage, sliced
1 medium carrot, sliced
1 stalk celery (optional)
1 medium onion, chopped (preferably red onion)
4 cloves garlic, minced
2 liters water (1/4 for boiling chicken)
3 chicken cubes
1 small can of evaporated milk (200 ml)
salt and pepper to taste


Procedure:

1. Boil the chicken in water (1 cup).
2. Once the chicken is cooked, take it out of the water to shred. Save the water as stock for later. Set aside the shredded chicken.
3. Blanch macaroni until ‘al dente’ (not quite cooked, but already softened). This may take around 10 mins.
4. In a large saucepan, heat the oil. Add the garlic and saute until slightly brown, then add the onions.
5. Add the shredded chicken.
6. When the chicken is slightly brown, add the water (chicken stock). Add the chicken stock cube, if preferred.
7. When the water boils, add the macaroni. Make sure that there is enough water left for the pasta to cook. Just keep adding 1/2 cup of plain water (preferably hot), if/when needed. Make sure that you have enough liquid for a soup.
8. Add the carrots and celery. Stir. After 1-2 minutes, add the shredded cabbage. Keep stirring.
9. Add evaporated milk. Check if you need to add salt and/or pepper. Some people also opt to use fish sauce.
10. Turn off fire, the warm liquid will continue cooking the rest of the ingredients


Preparation time: 1.5 hrs.
Cooking time: less than 30 mins.
Labels: , 0 comments | edit post
Laing
Pheng


Laing is one of Bicol’s trademark delicacy aside from the well-known Bicol Express. It’s main ingredient is dried taro leaves or what we call “dahon ng gabi” mixed with coconut milk plus some spices that made it truly from the heart of the Bicol region. Though this dish may not be for the vegetarian, still it is one health conscious food people can eat. It is easy to prepare and very practical. 

Ingredients:

- 50 g dried gabi leaves
- 1 cup of coconut cream (kakang gata) 
- 2 cups of coconut milk (gata) 
- 1 medium-sized red onion, chopped (approx 50g)
- 6 cloves garlic, minced (approx 20g)
- thumb-sized crushed ginger (20g)
- 1 cup shredded cooked fish
- chili (siling labuyo) , depends on individual's tolerance
- shrimp paste (alamang) or salt to taste


Procedure:

The secret of this dish is in the coconut milk and coconut milk extracted from grated meat from mature coconut. If you don't have coconut, you may replaced them with ready-made packs available at groceries.

- Boil coconut milk, onions, garlic, ginger, fish, chili over medium-heat fire while stirring constantly. Add each ingredients gradually in the order mentioned earlier.
- Add the dried gabi leaves and allow it to soak up the coconut milk.
- Simmer over low-heat fire until dry. Stir.
- Add coconut milk and allow it to simmer until oil comes out.
Labels: , , 0 comments | edit post
No Bake Cheesecake
little girl




Cheesecake is a dessert consisting of a topping made of soft, fresh cheese on a base made from biscuit, pastry or sponge. The topping is frequently sweetened with sugar and flavored or topped with fruits, nuts, fruit flavored drizzle or chocolate.


Ingredients

Crust:


1 1/4 cups graham crackers crumbs
1 tsp cinnamon (optional)
1/3 cup melted margarine
1 tsp lemon rind
2 tbsps sugar

Filling:

1 pack (225g) cream cheesecake, softened
1/4 cup sugar
1 tbsp unflavored gelatin dissolved in
3 tbsps fresh milk
1 cup all purpose cream, chilled
1 cup blueberries in syrup

Directions


- In a small bowl, stir together the graham cracker crumbs, sugar and cinnamon. Add margarine and lemon rind and mix well.
- Press into the bottom of a 9-inch pie plate.
- Chill until firm.
- In a medium bowl, beat together the cream cheese and sugar until light and well blended. Meanwhile, dissolved unflavored gelatin in milk over low heat and add cream cheese while still hot. Continue beating to blend well.
- In a separate bowl, whip cream until stiff and fold into cream cheese mixture. Pour into chilled crust, and top with blueberries in syrup. Chill it for 4-6 hours.

Labels: 2 comments | edit post
Make your own KIMCHI!!!
Pheng
Kimchi is a traditional fermented Korean dish, made of vegetables with varied seasonings. Kimchi is the most common side dish in Korean cuisine. Kimchi is also a main ingredient for many popular Korean dishes

Kimchi is made of various vegetables and contains a high concentration of dietary fiber, while being low in calories. One serving also provides up to 80% of the daily recommended amount of vitamin C and carotene. Most types of kimchi contain onions, garlic, and peppers. The vegetables being made into kimchi also contribute to the overall nutritional value. Kimchi is rich in vitamin A, thiamine (B1), riboflavin (B2), calcium, and iron, and contains a number of lactic acid bacteria, among those the typical species Lactobacillus kimchii. The magazine Health named kimchi in its list of top five "World's Healthiest Foods" for being rich in vitamins, aiding digestion, and even possibly reducing cancer growth.

This recipe was taught to me by my Korean friend 2 yrs ago... Although not the authentic procedure but is made easier for cooking at home. Better jot it down before I forget...


Ingredients:

1 kg Chinese Pechay
1 Carrot
1 Red Onion
rock salt
1/2 stick Spring Onion
Ginger
1 garlic clove
1 Beef Cube
1 cup Chili Powder
1/2 cup All-Purpose Flour
3 tbsp Sugar
3 tbsp Fish Sauce


Procedure:

1. Layer chopped Pechay with salt and set them aside.

Sauce:

1. Chop carrot into thin vertical slices.
2. Chop spring onion
3. Blend onions, garlic clove, ginger
4. Heat All-Purpose flour until sticky
5. Mix Chili Powder with flour, beef cube, fish sauce, sugar and blended spices
6. Mix the sauce with chopped carrots and spring onions sticklets

- When Pechay seems watery, rinse them with water to get rid of the salt
- massage them with kimchi sauce. Put KIMCHI in jars and store in refrigerator.


** You can experiment with other vegetables also (e.g. cucumber, radish, etc)
Labels: , 6 comments | edit post
Home Made Cacao Chocolate
Nomad
Cacao has been found to be higher in antioxidant flavanols than either red wine or green tea and most antioxidant fruits and berries.

Antioxidants are phenolic substances in our food which have a protective effect on our bodies. They protect out DNA by scavenging the free radicals that cause damage. Free radicals are the by-products of oxygen use by our cells. Antioxidants remove the free radicals and prevent and repair the damage done by them

The protective effects of antioxidants encompass:
  • heart disease
  • mascular degeneration (leading cause of vision loss in older adults)
  • diabetes
  • cancer
  • aging

Ever wonder how to make chocolate out of cacao? It's really simple! Here's how.

Ingredients:

1/2 Kilo dried cacao beans
1/4 Kilo sugar
1/2 teaspoon vanilla (optional)

Procedure:


1. Roasting
Roast the beans. You may do this using a pan or better (and faster) if you can use an oven.The roasting process should be stopped when the beans are "cracking", but before they start to burn.









2. Winnowing
Remove the husk from the roasted beans. Using your hands, crack the cacao bean and then get rid of the husk.









3. Grinding
Grind the winnowed beans along with the sugar. A refiner is recommended but if it is not available, a meat or coffee grinder will do. If you don't have these machines you may go to a local market to do the grinding for you. This will produce a semi-liquid form of the chocolate. Mix the vanilla to the chocolate, if you decide to use any flavoring.










4. Molding
Now it's time to mold the chocolate. Pour the chocolate into molds or in a large rectangular container where you can later cut the chocolate into bars.







There you have it!

If you find this article please post a comment. Thanks!




Labels: 6 comments | edit post
Simplified Chicken Adobo
Pheng

Ingredients:

1 kg Chicken (chopped into pieces)
4 cloves garlic (minced)
1 medium onion (chopped)
pepper and bay leaf
1/4 cup water
1/2 vinegar
1/4 soy sauce
1/4 cup sugar
3 potatoes (diced)

Procedure:
1. Marinate chicken with other ingredients except sugar and potatoes
2. Bring them to boil
3. Add sugar and potatoes then simmer until potatoes are cooked


Labels: , , 0 comments | edit post
Fish in Tausi Sauce
Pheng


Ingredients:

1 Lapu-lapu (or any other fish)
1 cup of water
1/2 can Tausi beans, drained
1 small red onion
4 cloves garlic

Procedure:
1. Fry fish until lightly brown, separate in one plate
2. Stir fry chopped onion, minced garlic and tausi beans
3. Pour water until sauce starts boiling
4. Add the fried fish (maybe whole or sliced)
5. Simmer for a few minutes




Labels: , 2 comments | edit post