True Confections: pinoy food

Showing posts with label pinoy food. Show all posts

Wednesday, February 11, 2009

LUMPIANG SARIWA

Ingredients:

Filling:
¼ cup cooking oil
¾ cup sweet potato, diced ( ½ x ½ inch)
1 tbsp garlic, crushed
½ pc onion, sliced
¼ tsp Annatto Powder
1 cup green beans, blanched and diced
2 ½ cups bean sprouts, rinsed
1 tbsp Oyster Sauce
A dash of white pepper
Salt to taste

Wrapper:
1 cup all-purpose flour
½ cup cornstarch
2 pcs eggs
1 ½ cup water
3 tbsps cooking oil

Sauce:
½ cup sugar
6 tbsps cornstarch
2 cups water
5 tbsps soy sauce
12 pcs lettuce leaves
1 tbsp garlic, crushed
2 tbsps toasted peanuts, chopped

Directions:

1. In a pan, fry sweet potatoes until tender. Set aside.

2. In the same pan, sauté garlic and onion until onion starts to wilt. Add the Annatto Powder and stir-fry.

3. Add the green beans, sweet potato, bean sprouts and Mama Sita’s Oyster Sauce. Stir-fry until cooked. Set aside.

4. WRAPPER: In a bowl, combine all dry ingredients and make a well in the center, gradually mix in egg, water and oil.

5. Stir until it forms a smooth batter. Pour onto a heated 6-inch Teflon pan, approximately ¼ cup at a time.

6. SAUCE: In a small pan, combine sugar, cornstarch, water and soy sauce, stir over medium heat until thick.

7. Line the wrapper with a curly lettuce leaf and place 2 – 3 tbsps of filling on it. Roll and seal. Serve with brown sauce, chopped garlic and toasted peanuts.

PINSEC FRITO (Crispy Wontons)

Ingredients:
1 ½ cups ground pork
2 ½ tbsps dahon ng sibuyas (spring onions), chopped finely
1 pc egg, beaten
3 tbsps all-purpose flour
1 tbsp cornstarch
2 tsps Adobo (Savory Sauce) Mix
1 tbsp Oyster Sauce
50 pcs wonton wrapper
2 cups cooking oil for deep frying
1 pouch Sweet and Sour Sauce Mix dissolved in:
¾ cup water

Directions:

1. Combine the ingredients for the filling and mix thoroughly.

2. Scoop one teaspoon of the mixture onto each wonton wrapper. Moisten edges. Seal together by pressing any two opposite corners to make a triangle. Join the moistened edges of the two corners at the base of the triangle to the third corner.

3. Deep fry over low flame until light brown. Place on a paper towel or strainer to drain excess oil. Set aside.

4. Dissolve Sweet and Sour Sauce Mix in water. Boil and simmer, stirring constantly for 2 minutes.

Serve pinsec frito with Sweet and Sour Sauce.

Thursday, February 5, 2009

SPECIAL PANCIT PALABOK RECIPE

Ingredients:
3 tbsps cooking oil
1 head garlic, crushed
½ cup deboned tinapa (smoked fish) flakes
1 pouch Palabok (Shrimp Gravy) Mix
3 cups stock or water
16 cups water
2 tbsps cooking oil
1 pack bihon
2 pcs hard-boiled eggs, sliced
2 tbsps garlic, fried until golden in color
½ cup shrimps, boiled, shelled, deveined and halved
3 tbsps dahon ng sibuyas (spring onions) chopped
½ cup chicharon, crushed
4 pcs calamansi, sliced crosswise
patis or fish sauce to taste

Directions:
1. In a wok or kawali, heat and sauté garlic, ¼ cup of the tinapa flakes and stir in Palabok (Shrimp Gravy) Mix dissolved in 3 cups stock or water. Bring to a boil while stirring occasionally.

2. Lower the heat and simmer until sauce is thick. Remove from heat and set aside.

3. Cook the bihon: Bring 4 liters of water and 2 tbsps cooking oil to a rolling boil and drop the noodles. Leave for 1 minute or until noodles are cooked. Drain and wash with cold water.

4. Arrange the noodles on a bilao (bamboo tray) or any round platter lined with banana leaves (optional). Pour the sauce over and garnish with boiled egg, toasted garlic, boiled shrimp, chopped spring onions, crushed chicharon, remaining tinapa flakes and calamansi halves.

5. Serve with patis.

TOCINONG ISDA

Ingredients:
1 pc bangus (milkfish) or trout
1 pouch Tocino (Marinating) Mix
6 tbsps cooking oil

Directions:
1. Slit fish on the backside from head to tail, wash and pat dry.

2. Sprinkle tocino Mix on the fish and rub it evenly over the flesh.

3. Marinate for at least 30 minutes.

4. Pan fry over medium heat.

PAKSIW NA BANGUS

Ingredients:
1 pc whole bangus (milkfish) or banak (mullet), cleaned and sliced diagonally
¼ cup + 1 tsp Vinegar
¾ cup water
¼ cup ginger, pounded and sliced approximately ¾” wide
3 tbsps garlic, crushed
1 tsp peppercorn
2 tsps rock salt

Directions:
1. In a saucepan, combine together all ingredients except bangus. Bring to a boil.

2. Add the fish, lower the heat and simmer until fish is cooked through. Then Serve with rice.

Friday, January 23, 2009

CHICKEN ABODO SA GATA RECIPE

Ingredients:
1/2 k chicken sliced to serving portions
3 cloves garlic, minced
1 small onion, minced
1 pc 11g Chicken Broth Cube
1/2 cup vinegar
2 pcs laurel leaves
2 cups coconut milk
2 cups peeled and sliced green papaya
salt & pepper

Directions:
1. Combine chicken, garlic, onion, broth cube, vinegar, and laurel leaves in a bowl; let stand for 15 min.
2. Transfer mixture into a pan and simmer until almost tender.
3. Pour in coconut milk and sliced papaya.
4. Simmer until papaya is crisp-tender. Adjust seasonings.

MAJA BLANCA RECIPE

Here's my recipe. You can also try uses condensed milk instead of evaporated milk. I like it better too!

Ingredients:1 can coconut cream
1 cup cornstarch
1 can corn kernels
2 cups coconut milk
1 can evaporated milk
1 cup sugar

Directions:
1. Boil thick coconut cream in a saucepan until the oil is extracted and the precipitate forms into a dark brown color. This is called latik or coconut curd. Drain the latik from the oil and set aside.

2. In a medium saucepan, mix coconut milk, evaporated milk, sugar, cornstarch, and corn kernel. Boil over slow heat, stirring constantly to prevent lumps, until mixture is clear for about 3-5 minutes.

3. Pour hot mixture into prepared dish and allow to set. Sprinkle latik on top. Cool before slicing. You may also sprinkle grated cheese and crushed peanuts.

Monday, December 22, 2008

Embutido Recipe

An easy version of the popular local meatloaf usually served during special occasions either cooked as is or stuffed into chicken, pork, or beef.

Preparation Time: 30 minutes
Cooking Time: 1 hour

Ingredients:
1 k ground pork
1 cup chopped carrots
1 cup chopped red bell pepper
½ cup chopped onions
3 pcs chorizo de bilbao, chopped
2 tbsp pickle relish
3 8g ginisa mix or any seasoning mix
1 tsp salt
1 loaf bread soaked in
1 cup Fresh Milk
2 eggs
½ cup sliced cheese
½ cup cubed butter

Directions:
1. Combine pork, carrots, bell pepper, onions, chorizo de bilbao and pickles in a bowl. Mix well.
2. Season with ginisa mix or any seasoning mix and salt. Add soaked bread and eggs. Continue mixing until fully incorporated and mixture can be formed into a log.
3. Cut a square aluminum foil and put 1- 1 ½ cups of prepared mixture into the middle portion of the foil. Insert slices of cheese and butter into the middle of the pork log. Roll foil while securing sides properly.
4. Steam for 45 minutes to 1 hour. Remove from the steamer and let rest for at least 15 minutes before slicing and serving. Freeze leftover embutido and thaw in the microwave for future use.

Baked Bibingka Supreme Recipe

Baked moist rice cake with a lovely contrast of flavors and texture from the salty egg and cheese, creamy butter, and crunchy caramelized sugar
Preparation Time: 20 minutes
Cooking Time: 30 minutes

Ingredients:
2 cups all purpose flour
2 tsp baking powder
1 tsp salt
3 eggs
1 cup sugar
1 1/3 cup Fresh Milk
¼ cup butter
¼ cup sugar
½ cup grated cheese
2 pcs salted eggs, sliced

Directions:
1. Preheat oven to 350ºF. Grease and line bottom of 2 8-inch layer baking pan with banana leaves or wax paper. Set aside.
2. Sift flour, baking powder and salt together. Set aside.
3. Beat the eggs until light and creamy. Gradually add sugar, beating well after each addition.
4. Add flour mixture alternately with Fresh Milk into the egg. Beat to blend thoroughly.
5. Pour mixture in lined pans. Bake for 10 minutes, then remove from the oven.
6. Spread butter on top then sprinkle with sugar and grated cheese. Decorate with salted egg slices and bake for 10 to 15 minutes more.

Saturday, December 13, 2008

Paella Recipe

Ingredients:
1/2 lb. salt pork, diced
2 cloves garlic, finely chopped or crushed
1/2 tsp. dried thyme
Salt
1 tbsp. wine vinegar
1/4 c. olive oil
1/2 tsp. ground coriander
1 chicken (2 1/2 lbs.), cut into serving pieces
1 lb. raw med. shrimp, shelled and deveined
1 raw lobster (2 lbs.), cut into serving pieces (may be replaced by extra shrimp)
2 chorizos (Spanish sausages) or hot Italian or Portuguese sausages
3/4 c. chopped onion
1 tsp. whole saffron or 1/4 tsp. powdered saffron
2 tbsp. capers
1/3 c. chopped fresh or canned tomatoes
1/2 c. dry white wine
2 1/2 c. uncooked white rice
3 1/2 c. chicken stock (approximately)
Freshly ground black pepper
20 mussels, well scrubbed
20 sm. clams, well rinsed (may be replaced by mussels)
1 pkg. frozen artichoke hearts, partly thawed (or jar or can of water- packed ones)
1/2 c. freshly cooked or frozen green peas
1 (4 oz.) can pimentos
Lemon wedges

Directions:
1. In a heavy 4 quart ovenproof skillet, casserole, or paella pan, saute pork until brown. Set aside pork and keep fat in skillet.

2. Mix garlic with thyme, 1 teaspoon salt, vinegar, oil, and coriander. Coat chicken pieces with mixture and let stand at least 30 minutes before cooking.

3. In pork fat in skillet, saute shrimp quickly until bright pink; remove and set aside. Do the same with the lobster.

4. Fry the chorizos in the same pan until cooked, about 20 minutes. Slice and reserve.

5. Brown the chicken pieces in the fat remaining in the pan; you may wish to drain off some fat after browning chicken. Sprinkle chicken with onion, saffron, capers, and tomatoes. Add reserved pork pieces (optional), wine, rice, and chicken broth. Season with salt and pepper to taste. Cover and simmer gently about 15 minutes.

6. Steam mussels and clams in 1/4 cup water until they open, about 5 minutes. Discard any that do not open.

7. Preheat oven to 350 degrees. Add the shrimp, lobster, artichoke hearts, and peas to the chicken and rice. Cook, uncovered, 5-10 minutes. If all the liquid has been absorbed, add the liquid from the mussels and clams or more chicken broth. The rice should be moist but there should be no excess liquid.

8. When rice is properly cooked, add the pimentos and reserved chorizos. Garnish with mussels and clams, cover, and reheat in oven if necessary; reduce heat; to 200 degrees if it is to be kept warm for more than 15-20 minutes. Serve with lemon wedges.

Friday, December 12, 2008

Cheese Cake (No Bake) Recipe

Ingredients:
3 egg yolks, beaten
1/4 cup sugar
1/2 teaspoon salt
1 small can crushed pineapple
2 tablespoons lemon juice
1 teaspoon grated lemon rind
1 cup cottage cheese
1 tablespoon unflavored gelatin
3 egg whites
1 1/2 cups graham cracker crust mixture

Directions:
1. Press a graham cracker crust into the bottom of a springform pan, saving some of the mixture to sprinkle on top.

2. In a small bowl or teacup, bloom 1 tablespoon of gelatin in 1/4 cup water; set aside.

3. In a double boiler, combine egg yolks, sugar, salt, pineapple, lemon juice and rind. Remove from heat and add the softened gelatin, stirring until dissolved. Add 1 cup cottage cheese, mashed. Chill until mixture has partially set.

4. In a clean bowl, beat three egg whites, gradually stirring in 1/2 cup white sugar until soft peaks form when the beaters are lifted. Fold the beaten egg whites gently into cheese mixture.

5. Spread mixture over the graham cracker crust and sprinkle reserved graham cracker crumbs over top. Chill for at least 4-5 hours.

Tiramisu Recipe

Ingredients:
boiling water
instant coffee
chocolate powder
sugar coated biscuits
mascarpone cheese
condensed milk

Directions:
1. In a medium bowl, combine two packages of mascarpone cheese and 1 can of condensed milk.

2. Add 1/4 cup of boiling water to a small bowl with 1 tablespoon instant coffee. Allow to cool 5 minutes, then dip sugar coated biscuits in the coffee one by one until moistened.

3. Put 1 layer of the biscuits into a larger ovenproof dish, then spread the cream on top, reserving a portion. Make another layer of the coffee biscuits, then spread another layer of cream.

4. Finally, put some chocolate powder in a sieve and sprinkle on top of the dish. Place in refrigerator for 45 minutes, then serve.

Thursday, December 11, 2008

Cold Cheese Cake Recipe

Preparation time: 10 minutes

Ingredients:
2 1/2 cups or 250g biscuits, crumbles
1/2 cup or 100g butter melted
1 cup or 200g cream cheese
1 can 395 g sweetened condensed milk
1 can 170g all purpose cream
1 teaspoon vanilla powder
1 tbsp lemon juice
1 tbsp 10 g gelatin powder dissolved in 1/2 cup or 60 ml hot water

Directions:
1. Combine biscuits and butter, press mixture into a loose cake tin.
2. Place in fridge for 10 minutes.
3. Using food processor, beat cream cheese, condensed milk and all purpose cream, vanilla powder and lemon juice until smooth.
4. Stir the melted gelatin into the cream cheese mixture and spoon over the biscuit then place in fridge for 2-3 hours until completely set.

Tip: Spread some strawberry jam over the cheese cake and serve.

Leche Plan (Pula ng Itlog) Recipe

Mga Kailangan:
10 pula ng itlog ng manok
1 latang (malaki) gatas na ebaporada
1 latang (malaki) gatas na kondensada
1.5 tasang puting asukal
1 kutsarang ginayat na balat ng dayap o kutsaritang vani
Pag gawa ng Arnibal:
1 tasang puti na asukal
1/4 tasang tubig

Pakuluin ang tubig na kasama ang asukal sa isang kaserola at pabayaang kumulo hanggang sa pumula. Huwag haluin, kapag mapula na at malapot ibuhos ng tigkakaunti sa mga liyanerang paglulutuan ng leche plan.

Paraan sa Pag luto:
1. Lusawin ang asukal sa gatas na malabnaw o ebaporada.
2. Ilahok sa pula ng itlog at gatas na kondensada.
3. Huwag babahitin, halo lamang ang gawin.
4. Salain sa supot ng asukal ihalo ang balat ng dayap na ginadgad o vanilla.
5. Isalin sa liyanerang may arnibal, pagkatapos, pasingawan sa lutoan ng puto o malaking kawali o kalderong may kumukulong tubig.

Thursday, December 4, 2008

Beef Puchero Recipe

Ingredients:

For Pochero:

1 Kg whole beef sirloin
6 pcs chorizo de Bilbao
1 pc onion, chopped
3 cloves garlic, chopped
1/2 head cabbage, shredded
5 pcs large potatoes, washed, peeled, boiled and mashed
3 cups beef stock
6 pcs saba bananas
150 grams canned garbanzos
150 grams green beans
3 cups tomato sauce
1 pack 7 grams AJINOMOTO GINISA ALL PURPOSE SEASONING MIX

For smoky eggplant relish:

6 pcs eggplants
2 heads garlic, chopped
2 tbsp vinegar
salt
pepper
mashed potatoes

Directions:
1. Tie beef with a kitchen string and sear on all sides. Set aside.
Sauté onion, garlic and chorizo. Sprinkle AJINOMOTO GINISA ALL PURPOSE SEASONING

2. MIX. Add in beef, stock and tomato sauce. Simmer for about 20 minutes.

3. Add in cabbage, garbanzos, green beans and saba. Continue to simmer for another 10 minutes.

4. Serve with mashed potatoes and smoky eggplant relish.

For smoky eggplant relish:

1. Grill eggplant over flame. Remove skin. Chop.
2. Combine garlic and eggplant. Add in vinegar, salt and pepper.

True Confections

Blog Archive

Web Search