Wednesday, September 24, 2008

Halayang Ube (Purple Yam Jam)

Ingredients:
  • 1 kilo ube yam root
  • 1 can (14 ounces) evaporated milk
  • 2 cans (12 ounces) condensed milk
  • 1/2 cup butter or margarine
  • 1/2 teaspoon of vanilla (optional)
Procedures:
  • On a pot, boil the unpeeled ube yam in water and simmer for 30 minutes. Drain and let cool.
  • Peel and finely grate the ube yam.
  • Heat a big wok in medium heat.
  • Melt butter or margarine, add the condensed milk and vanilla flavoring. Mix well.
  • Add the 1 kilo grated ube yam,
  • Adjust the heat to low
  • Keep on mixing the ingredients for about 30 minutes or until sticky and a bit dry (but still moist).
  • Add the evaporated milk and continue to mix for another 15 minutes.
  • Let cool and place on a large platter.
  • Refrigerate before serving the halayang ube.
Cooking Tips:
  • You may spread additional butter or margarine on top of the jam before serving.
  • For the sweet toothed, sprinkle a little sugar on top of the jam after placing on the large platter.
  • Instead of manually grating the ube, you may cut it in cubes and use a blender to powderize the ube.
Via: filipinofoodrecipes dot net

Bibingka Cassava

Ingredients:
  • 3 eggs
  • 2 cups sugar
  • 1 cup evaporated milk (fresh milk can be substituted)
  • 7 cups raw cassava, grated (or frozen) - cassava are now available in most groceries in cities with a large Latin American or Asian population.
  • 1/4 cup butter, melted
  • banana leaves (available frozen in Philippine stores; or use cookie sheet or something)
For the topping
  • 1 cup thick coconut milk (available in Asian stores)
  • 2 tablespoon flour
  • 1 can condensed milk
  • 2 egg yolks
  • 2 tablespoons grated cheddar cheese
Procedures:
  • Beat eggs and sugar till lemon colored. Add the rest of the ingredients.
  • Pour into a greased 9x9 in pan lined with banana leaves (or cookie sheet).
  • Mix coconut milk with the flour. Add condensed milk and cook over medium heat till thick.
  • Add eggyolks and mix well. Return to heat and cook 5 minutes more.
  • Pour over baked bibingka.
  • Sprinkle with the grated cheese and broil till golden brown.
Via: ex-designz dot net

Biko/Malagkit (Rice Cake with Caramel Toppings)

Ingredients:
  • 2 cups malagkit (sticky rice)
  • 3/4 c. sugar
  • 3 1/2 c. diluted coconut milk
  • 1/8 lb. butter
  • 1 egg, beaten
Topping:
  • 1 can (15 oz.) condensed milk
  • 3/4 cups rich coconut milk
  • 2 to 3 tbsp. flour for quick thickening
  • Procedures:
  • Grate and squeeze out milk from 2 coconuts. Save 3/4 cup of the first milk squeezed out (rich milk) for topping. Dilute the rest of the coconut milk to make 3 1/2 cups. Or use 1 can (12 ounces) frozen coconut milk, saving 3/4 cup of the thick milk for topping and diluting the rest to make 3 1/2 cups.
  • Boil rice and coconut milk in a heavy pot stirring constantly to keep from burning (about 15 to 20 minutes). When the rice is done and almost dry, lower the heat and add the sugar and butter. Mix well and set aside. When cool, add the egg.
  • Spread the rice mixture in a well buttered Pyrex dish (11 3/4 x 7 1/2 x 1 3/4 inch) and bake in a preheated 300 degree oven for 20 minutes.
To make a Latik or Topping:
  • Combine all topping ingredients in a heavy saucepan and cook over low heat stirring constantly until thick (about 15 minutes).
  • Pour topping over rice mixture in dish. Increase oven heat to 350 degrees. Bake until top is brown (about 15 minutes).
Via: pinoyrecipe dot net

Fish with Ginger and Black Pepper

Ingredients:
  • 2 Whole firm white fish such as snapper, cleaned and scaled
  • 4 cm Fresh ginger, sliced
  • 3 tablespoons Cooking oil
  • 4 tablespoons Finely chopped fresh ginger, extra
  • 1 teaspoon Freshly ground black pepper
  • 1/2 teaspoon Salt
  • 1 cup Water
  • 1/2 Red onion, finely sliced
  • 1 tablespoon Fresh coriander leaves
  • 1 tablespoon Finely sliced spring onion
Procedures:
  • Preheat the oven to moderate 180oC.
  • Wash the fish inside and out and pat dry.
  • Divide the ginger slices into 2 portions and place them inside the fish.
  • Heat the oil in a wok. Add the chopped ginger and cook over low heat for 1 or 2 minutes, or until soft and fragrant.
  • Stir in the black pepper.
  • Place the fish in a baking dish, scatter over the salt and pour in the water.
  • Place the onion slices over the fish, cover the pan and bake for approximately 30 minutes or until the fish is cooked.
  • The fish is fully cooked when the flesh flakes apart easily.
  • Carefully lift the fish out and place it on a serving platter.
  • Scatter over the coriander and spring onion.
  • Pour some of the cooking liquid around the fish and serve with steamed rice.
Via: asianonlinerecipes dot com

Puto

Ingredients:
  • 4 cups all-purpose flour
  • 2 cups white sugar
  • 1 tablespoon baking powder
  • 6 eggs
  • 1 (12 fluid ounce) can evaporated milk
  • 1/2 cup butter
  • 1 1/2 cups water
  • 2 1/4 cups Edam cheese, shredded
Procedures:
  • Grease small cake, puto molds, or ramekins for use in a steamer. Mix the flour, sugar, and baking powder together in a bowl. In a separate, large bowl, scramble the eggs with the evaporated milk and water. Fold the dry mixture into the eggs until evenly blended. Fill the prepared molds 2/3 of the way up with the batter and top with shredded cheese.
  • Fill a wok or a sauce pan that will hold a steamer basket with a few inches of water. Bring the water to a boil over medium-high heat. Place the molds into a steamer basket and place over the boiling water and cover.
  • Steam until a toothpick inserted in the center of one of the putos comes out clean, about 30 minutes. Cool on a wire rack and serve warm or at room temperature.
**Note: If you do not have access to a steamer: Preheat oven to 350 degrees F (175 degrees C) oven. Pour your batter into greased muffin tins and place the tins into a large high sided pan; place onto the rack of the preheated oven. Carefully pour boiling water into the large pan, so that it reaches half way up the sides of the muffin tin. Bake until a toothpick inserted in the center comes out clean, about 35 minutes.

Via: allrecipes dot com

Banana Mango Lumpia

Ingredients:
  • 12 lumpia skins
  • 6 bananas
  • 2-3 mangoes
  • peanut butter
Procedures:
  • Slice banana's in half (lengthwise) and slice mango's into wedges.
  • Spread a line of peanut butter across a lumpia wrapper.
  • Place one of the banana halves on top of the peanut butter and a few mango wedges on top.
  • Roll them up and enjoy!
Via: recipezaar dot com

Chicken Empanaditas

Ingredients:
  • 3 tablespoons chopped onion
  • 3 tablespoons butter
  • 1 3/4 cups shredded, cooked chicken meat
  • 3 tablespoons chicken stock
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon poultry seasoning
  • 1/4 teaspoon ground black pepper
  • 1 (3 ounce) package cream cheese, diced
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1 cup butter, chilled
  • 5 tablespoons cold water
Procedures:
  • In a large skillet saute the onion in the butter until tender. Stir in the chicken, chicken broth, garlic salt, poultry seasoning, pepper and cream cheese. Remove from heat and set aside. (This is very important!)
  • Preheat oven to 375 degrees F (190 degrees C).
  • In a large bowl mix together the flour, salt and paprika; cut in butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms.
  • On a floured surface roll out the pastry to 1/16 inch thick. Cut with a 2 1/2 inch round cookie or biscuit cutter. Reroll scraps and cut more circles until the pastry is used up.
  • Mound a heaping teaspoon of filling on half of each circle. Moisten edges with water and fold pastry over filling to make a half moon shape. Press edges with a fork to seal. Prick tops with a fork for steam vents.
  • Place empanaditas on a baking sheet and bake at 375 degrees F (190 degrees C) for 15 to 20 minutes or until golden brown.
Via: recipephilippines dot com

Thursday, September 4, 2008

Rice Cake (Bibingkang Kanin)

Ingredients:
  • 3 cups coconut milk
  • 2 cups sweet rice
  • 1 teaspoon salt
  • 1 cup brown sugar
  • Butter to grease pan
  • 3/4 cup coconut cream
  • 2 tablespoons anise seeds
Procedures:
  • Heat oven to 350 degrees F.
  • Bring coconut milk to a boil in a saucepan.
  • Add sweet rice and salt.
  • Cook over moderate heat until dry, stirring constantly to keep from burning.
  • When dry, lower heat and add 1/4 cup brown sugar.
  • Grease cake pan with butter and pour in mixture.
  • Top with coconut cream and 3/4 cup brown sugar.
  • Sprinkle with anise seeds.
  • Bake for 20 minutes.
6-8 servings

Via: recipegoldmine dot com

Ukoy (Shrimp Patty)

Ingredients:
Batter
  • 1 cup all-purpose flour
  • 1 cup cornstarch
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/4 cup annatto water
  • 1 1/2 cups shrimp broth
  • 1 egg, well beaten
  • cooking oil
Topping
  • 2 cups bean sprouts
  • 1 cup chopped green onion
  • 2 pieces tofu, cut into strips
  • 1/2 lb small shrimp, cleaned
  • 1 cup papaya
Procedures:
  • Sift the first five batter ingredients together in a bowl.
  • Blend in the annatto water, broth and egg.
  • Beat until smooth.
  • Heat oil in high heat for deep-frying.
  • Set aside.
  • Arrange a bed of bean sprouts and green papaya in a saucer.
  • Top with some green onion, tofu strips and shrimps.
  • Add about 1/3 cup of batter.
  • Slide the mixture carefully into the hot oil.
  • Fry until crisp and brown on both sides.
  • Drain.
  • Serve with a mixture of vinegar and crushed garlic for dipping seasoned with salt and pepper.
Via: asiarecipe dot com

Hot and Sour Shrimp

Ingredients:
  • 1lb large uncooked shrimp, peeled, deveined, tail on
  • 4tbl dry sherry
  • 1tbl grated, peeled fresh ginger
  • 1/2cup chicken stock
  • 2tbl soy sauce or tamari
  • 2tbl ketchup
  • 1tbl cornstarch
  • 3tbl rice vinegar
  • Cayenne pepper, to taste
  • 3tbl vegetable oil
  • 2tbl cashews, chopped
  • 1bn watercress, trimmed
  • 1 red pepper, cut into 1-inch cubes
  • 1 yellow pepper, cut into 1-inch cubes
  • 2clv garlic, minced
  • 8 green onions, cut diagonally into 1-inch long pieces
  • steamed rice, for serving
Procedures:
  • Combine the shrimp, 2 tbsp. of sherry and ginger in a large bowl.
  • Cover and refrigerate for 30 minutes.
  • Mix the remaining 2 tbsp. of sherry, soy sauce, chicken stock, ketchup, cornstarch, rice vinegar and cayenne pepper in a small bowl.
  • Heat 2 tbsp. of vegetable oil in a large saute pan over high heat.
  • Add shrimp and stir fry until they just start to curl.
  • Add the watercress and toss for 1 minute, just to wilt.
  • Transfer shrimp and watercress to the serving plate.
  • In the same saute pan over high heat, add the remaining 1 tbsp. of vegetable oil.
  • Add red and yellow peppers and garlic to pan and stir fry until peppers are just slightly soft, about 1 minute.
  • Stir sherry and vinegar mixture and add to the pan.
  • Cook for 2 minutes or until sauce comes to a boil and sauce is clear and thick, stirring frequently.
  • Stir in green onions.
  • Spoon vegetables and sauce over shrimp and watercress.
  • Sprinkle with cashews.
  • Serve with steamed rice.
Via: fooddownunder dot com

Crab and Corn Soup

Ingredients:
  • 4cup whole fresh, frozen, or canned corn kernels
  • 4cup water or chicken stock
  • 2cup milk
  • 1tbl vegetable oil
  • 2cloves garlic, finely chopped
  • 1/2lb crab meat
  • Salt and freshly ground pepper to taste
Procedures:
  • Chopped parsley or cilantro (coriander) for garnish
  • Puree the corn and water in an electric food processor or blender.
  • Strain through a sieve, pressing to extract as much liquid as possible, and discard the solids remaining in the sieve.
  • Heat the oil in a large pot over moderate heat and saute the garlic until golden brown.
  • Add the corn liquid, milk, and optional crab meat.
  • Bring to a boil over moderate heat, stirring frequently.
  • Season with salt and pepper and serve garnished with chopped parsley or cilantro.
Serves 4 to 6 person.

Via: fooddownunder dot com

Misua Patola Soup

Ingredients:
  • 6 cups chicken stock (or shrimp liquor or fish head broth)
  • 2 packages (rolls) fine misua
  • 1 large sliced patola
  • 1 tablespoon minced garlic
  • 1 minced onion
  • 2 tablespoons cooking oil
  • 3 tablespoon patis
  • pepper to taste
Procedures:
  • Sauté the garlic first and then the onions in hot cooking oil till golden brown.
  • Add the stock, patis, pepper, and vetsin.
  • Cover and boil for 15 minutes. Drop in patola.
  • Cover and cook for 5 minutes. Uncover.
  • Break misua into short lengths and drop into the boiling broth.
  • Cover.
  • Remove from fire immediately.
Via: livinginthephilippines dot com

Quail Eggs in Misua

Ingredients:
  • 12 peeled hard-boiled quail eggs
  • 8 cups chicken stock
  • 2 tablespoons fat or oil
  • 2 tablespoons minced onion
  • 2 bundles flour threads (misua)
  • 2 tablespoons chopped kinchay
  • Patis-pepper-vetsin to taste
Procedures:
  • Brown onions in hot oil in a deep skillet.
  • Add kinchay, patis, pepper and vetsin along with chicken stock.
  • Bring to a boil.
  • Lower heat and simmer about 10 minutes. Drop eggs, vetsin and misua broken in short lengths into the simmering mixture.
  • Stir and cover.
  • Remove from fire at once.

Via: livinginthephilippines dot com

Beef Guisado

Ingredients:
  • 1 kilo beef tenderloin, cut into strips
  • 3 tomatoes, sliced
  • 2 onions, finely chopped
  • 1 clove of minced garlic
  • 1/4 cup soy sauce
  • 4 cups of beef broth or bouillon
  • 1 teaspoon of salt
  • 1/2 teaspoon pepper
  • 4 tablespoons of cooking oil
Procedures:
  • Heat oil in a cooking pan.
  • Sauté the garlic and onions.
  • Add the sliced tomatoes
  • Then add the beef, soy sauce, beef broth, salt and pepper.
  • Bring to a boil then simmer until beef is tender.

Estimated cooking time: 30 minutes

Via: filipinofoodrecipes
 



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