tag:blogger.com,1999:blog-93578542024-03-12T18:50:55.086-07:00munchin' in manilagreat eats & treats in Asia's friendliest cityajayhttp://www.blogger.com/profile/02406215588299826888noreply@blogger.comBlogger90125tag:blogger.com,1999:blog-9357854.post-87485600970056161972017-02-14T19:09:00.000-08:002017-02-14T19:09:14.813-08:00Cook the book: Chicken EnchiladasCook the book is my section here which tests printed recipes in real life. I have a lot of cookbooks and magazines because collecting them is my hobby, hehe. Here's a chicken enchiladas recipe which I adapted from the October 2014 issue of Appetite Magazine. Tried recreating this because I love Mexican food, and this turned out to be really delicious.<br />
<br />
You will need:<br />
<br />
cooking oil for frying<br />
4 pcs skinless, boneless chicken breast halves<br />
1 pc onion, sliced<br />
1/2 pint sour cream<br />
1 cup cheddar cheese, grated<br />
1 tbsp parsley<br />
1/2 tsp dried oregano<br />
1/2 tsp ground black pepper<br />
1/2 tsp salt<br />
1 can tomato sauce<br />
1/2 cup water<br />
1/2 tbsp chili powder<br />
1/3 cup chopped green bell pepper<br />
1 clove minced garlic<br />
8 pcs tortilla<br />
1 bottle store bought taco sauce<br />
1 cup cheddar or quick-melt cheese<br />
<br />
Procedure:<br />
<br />
1. Preheat oven to 350F (175C)<br />
<br />
2. Pan fry chicken slices until no longer pink and free of juices.<br />
<br />
3. Add onion, sour cream, cheddar cheese, parsley, oregano, ground black pepper and salt. Heat until cheese melts.<br />
<br />
4. Stir in tomato sauce, water, chili powder, green bell pepper, garlic and simmer for a few minutes. Turn off heat and set aside.<br />
<br />
5. Take a flour tortilla and place about 2 tbsps of filling in the center. Roll into logs. Repeat until filling is used up.<br />
<br />
6. Arrange tortilla logs in a 9 x 13 baking dish. Pour taco sauce over the logs and top with more cheese. Bake uncovered in a preheated oven for 15-20 minutes. Let cool before serving.ajayhttp://www.blogger.com/profile/02406215588299826888noreply@blogger.com3tag:blogger.com,1999:blog-9357854.post-46399276602475968042014-11-01T00:07:00.001-07:002014-11-01T00:07:25.874-07:00Salad of baked apples, cheese & walnuts<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU8jLBo5lwzfPrEoCcIcOIAd8Ri0Gr_nEI5AND6Rt3_TS_sAVUe5V6UTX7hScIRPAN7uTXoICqiqwHyxjf8Bd-mau8EzEpcVBOsaLAcvU-D4lgAtvm-WM30OCjfk0wIKWFxmsN/s1600/Salad+with+baked+apple.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU8jLBo5lwzfPrEoCcIcOIAd8Ri0Gr_nEI5AND6Rt3_TS_sAVUe5V6UTX7hScIRPAN7uTXoICqiqwHyxjf8Bd-mau8EzEpcVBOsaLAcvU-D4lgAtvm-WM30OCjfk0wIKWFxmsN/s1600/Salad+with+baked+apple.jpg" height="180" width="320" /></a></div>
<br />
Salad assembly:<br />
<br />
For this recipe, you need:<br />
<br />
- lettuce or any greens, thoroughly washed and cut into bite-size pieces<br />
<br />
- two pieces of large tomatoes, sliced<br />
<br />
- candied walnuts<br />
<br />
- baked apples<br />
<br />
- blue cheese & cream cheese or any one of these<br />
<br />
- your preferred salad dressing or vinaigrette<br />
<br />
- the original recipe also called dried figs or dates, but like me, you may skip these if you don't have it<br />
<br />
<u>To prepare the baked apples </u>-<br />
<br />
Preheat oven to 350F<br />
<br />
Slice the apples and bring to a boil in a saucepan filled with water and wine (red or white)<br />
<br />
Dry the apples and spread with cheese<br />
<br />
Bake in the oven for 8 or 10 minutes or until cheese is properly set in the apple<br />
<br />
<u>To make candied walnuts </u>-<br />
<br />
Boil 1/3 cup water and add 1/2 cup sugar. Add walnuts once mixture is reduced then strain. Leave walnuts to dry on a tray.<br />
<br />
Final step:<br />
<br />
Arrange your salad greens on a plate. Top with the sliced tomatoes, baked apples with cheese and candied walnuts. Drizzle with your favorite dressing; in my case, it was some Italian label balsamic glaze. Enjoy!<br />
<br />
<br />ajayhttp://www.blogger.com/profile/02406215588299826888noreply@blogger.com0tag:blogger.com,1999:blog-9357854.post-52833374908339469772014-03-03T22:28:00.001-08:002014-03-03T22:29:26.536-08:00Yakisoba & hiyashi chuka <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH2gbrQOh-jY76vo3lla8Ly_eA2wMsBnAwOL_iaBeAwHBG3GkcKrJBBesZ5dp8DimvCXwDCsUelkH2HSaxNbC5XFJcrYXgaxUosQL9v0oY_-IdpPcyqvtZIiUcjCe3YyaeB-7N/s1600/Yakisoba.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH2gbrQOh-jY76vo3lla8Ly_eA2wMsBnAwOL_iaBeAwHBG3GkcKrJBBesZ5dp8DimvCXwDCsUelkH2HSaxNbC5XFJcrYXgaxUosQL9v0oY_-IdpPcyqvtZIiUcjCe3YyaeB-7N/s1600/Yakisoba.jpg" height="213" width="320" /></a></div>
<div class="p1">
<span class="s1"><b><br /></b></span></div>
<div class="p1">
<span class="s1"><b><br /></b></span></div>
<div class="p1">
Thanks to Chef Seiji Kamura and The Maya Kitchen for these recipes of some of our favorite Japanese dishes:</div>
<div class="p1">
<span class="s1"><b><br /></b></span></div>
<div class="p1">
<span class="s1"><b>Yakisoba</b></span></div>
<div class="p2">
<span class="s2"><br /></span></div>
<div class="p2">
<span class="s2">2 tablespoons <span class="Apple-tab-span"> </span>oil</span></div>
<div class="p2">
<span class="s2">80 grams <span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>pork, thinly sliced</span></div>
<div class="p2">
<span class="s2">20 grams <span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>onion sliced </span></div>
<div class="p2">
<span class="s2">30 grams <span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>carrots, strips</span></div>
<div class="p2">
<span class="s2">60 grams <span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>cabbage, sliced into 2”<span class="Apple-tab-span"> </span></span></div>
<div class="p2">
<span class="s2">20 grams<span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>shimeji mushroom <span class="Apple-tab-span"> </span></span></div>
<div class="p2">
<span class="s2">1 piece <span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>dry shitake, pre cooked, slice thinly </span></div>
<div class="p2">
<span class="s2">60 grams <span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>mongo sprout, washed and cleaned</span></div>
<div class="p2">
<span class="s2">3 tablespoons <span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>soy sauce</span></div>
<div class="p2">
<span class="s2"><span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>dash of michi for spice powder<span class="Apple-tab-span"> </span></span></div>
<div class="p2">
<span class="s2">2 tablespoons <span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>salt/pepper to taste<span class="Apple-tab-span"> </span></span></div>
<div class="p2">
<span class="s2">2 tablespoons <span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>sesame oil</span></div>
<div class="p2">
<span class="s2">30 grams <span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>naruto<span class="Apple-tab-span"> </span></span></div>
<div class="p2">
<span class="s2">120 grams <span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>ramen noodles </span></div>
<div class="p3">
<span class="s2"></span><br /></div>
<br />
<div class="p4">
<span class="s2">Heat oil in pan. Add pork, onion, carrots, cabbage, shitake, shimeji, togue, and half cook then put noodle season with sauce, salt and pepper to taste, sesame oil and sake. Half cook then serve. </span></div>
<div class="p4">
<span class="s2"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGLl2Wb57yDb3nuVhwGnuzgcAi_Ov3qvllJ4jKy7VRIc-YU2wdr44cfHuldWnEmDyE2JO85h-YA0qKDigUifgMWu0TU9SZ7pkYG9bkzjQKtxRp-0MA8dFIbjA04YZewaR4OAvz/s1600/Hiyashi+Chuka.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGLl2Wb57yDb3nuVhwGnuzgcAi_Ov3qvllJ4jKy7VRIc-YU2wdr44cfHuldWnEmDyE2JO85h-YA0qKDigUifgMWu0TU9SZ7pkYG9bkzjQKtxRp-0MA8dFIbjA04YZewaR4OAvz/s1600/Hiyashi+Chuka.jpg" height="213" width="320" /></a></div>
<div class="p4">
<span class="s2"><br /></span></div>
<div class="p4">
<span class="s2"><br /></span></div>
<div class="p1">
<span class="s1"><b>Hiyashi Chuka Dressing</b></span></div>
<div class="p2">
<span class="s2">100ml. <span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>soy sauce</span></div>
<div class="p2">
<span class="s2">100ml. <span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>vinegar</span></div>
<div class="p2">
<span class="s2">35g <span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>sugar<span class="Apple-tab-span"> </span></span></div>
<div class="p2">
<span class="s2">50ml. <span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>sesame oil</span></div>
<div class="p3">
<span class="s2">4 pieces <span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>garlic heads, pressed</span></div>
<div class="p4">
<span class="s2"></span><br /></div>
<div class="p5">
<span class="s2">Press garlic and add all the ingredients and marinate for 1 hour. Strain and use as dressing. Serve with Hiyashi Ramen Noodle</span></div>
<div class="p6">
<span class="s2"><b></b></span><br /></div>
<div class="p7">
<span class="s2"><b>Hiyashi Ramen Noodles</b></span></div>
<div class="p8">
<span class="s2"><b></b></span><br /></div>
<div class="p2">
<span class="s2">140g <span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>noodle </span></div>
<div class="p2">
<span class="s2">1 piece <span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>Japanese cucumber, sliced into strips</span></div>
<div class="p2">
<span class="s2">60 grams <span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>chashu (braised pork belly) </span></div>
<div class="p2">
<span class="s2">1 piece <span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>crab stick <span class="Apple-tab-span"> </span></span></div>
<div class="p9">
<span class="s2">egg (crepe egg)</span></div>
<div class="p3">
<span class="s2">10 grams <span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>wakame (sea vegetable)</span></div>
<div class="p10">
<span class="s2"><br /></span></div>
<div class="p10">
<span class="s2">Boil noodles for 3 minutes. Transfer to ice-cold water then drain. Plate noodle, garnish with cucumber, egg, chashu, crab stick and wakame. Just before serving, drizzle hiyashi chuka dressing. </span></div>
<div class="p4">
<span class="s2">
</span></div>
<div class="p8">
<span class="s1"><b></b></span><br /></div>
ajayhttp://www.blogger.com/profile/02406215588299826888noreply@blogger.com3tag:blogger.com,1999:blog-9357854.post-1874225081800622992013-11-01T22:02:00.001-07:002013-11-01T22:26:06.538-07:00Stewed native fruits<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifspJ0VYaVAmAd-9EQXw1Zd_Lc2-C8OVxudAPkoOCdofzkKzCnXkiY7hDqoBweSiS6_CKi3-rWYLpY0mo6NYANMS5B-sE7nOgVZwWPraq0pyW-67sDq0Kn3JOdifKQfkaONM_k/s1600/Boneless+Lechon+with+Grilled+Liver+and+Red+Wine+Sauce+and+Stewed+Native+Fruits+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifspJ0VYaVAmAd-9EQXw1Zd_Lc2-C8OVxudAPkoOCdofzkKzCnXkiY7hDqoBweSiS6_CKi3-rWYLpY0mo6NYANMS5B-sE7nOgVZwWPraq0pyW-67sDq0Kn3JOdifKQfkaONM_k/s320/Boneless+Lechon+with+Grilled+Liver+and+Red+Wine+Sauce+and+Stewed+Native+Fruits+1.jpg" width="320" /></a></div>
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<br />
Wow your guests with this perfect accompaniment for lechon. Recipe by Chef Myrna Segismundo of Restaurant 9501 in Quezon City and courtesy of The Maya Kitchen:<br />
<br />
<div class="p1">
<span class="s1"><b>STEWED NATIVE FRUITS</b></span></div>
<div class="p1">
<span class="s1"><b><br /></b></span></div>
<div class="p1">
<span class="s1"><b>Ingredients:</b></span></div>
<div class="p2">
<span class="s1"><b></b></span><br /></div>
<div class="p1">
<span class="s1">¾ cup<span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>White sugar</span></div>
<div class="p1">
<span class="s1">¼ cup<span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>Pickled santol, coarsely chopped</span></div>
<div class="p1">
<span class="s1">¼ cup<span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>Dried kamias, coarsely chopped</span></div>
<div class="p1">
<span class="s1">¼ cup<span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>Dried pineapple</span></div>
<div class="p1">
<span class="s1">¼ cup<span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>Dried mango</span></div>
<div class="p1">
<span class="s1">¼ cup<span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>Ripe green mango</span></div>
<div class="p1">
<span class="s1"><span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>Juice of one lime or lemon</span></div>
<div class="p1">
<span class="s1">2 tbsp<span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>Brandy</span></div>
<div class="p1">
<span class="s1">½ cup<span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>Water</span></div>
<div class="p2">
<span class="s1"></span><br /></div>
<div class="p2">
<span class="s1"></span>Procedure:</div>
<div class="p2">
<br /></div>
<div class="p2">
In a heated sauté pan, add sugar to caramelize. Then add butter.</div>
<div class="p2">
<br /></div>
<div class="p2">
Add fruits, juice and brandy</div>
<div class="p2">
<br /></div>
<div class="p2">
Simmer for 2 minutes.</div>
<div class="p2">
<br /></div>
<div class="p2">
Add water and allow to simmer for another 10 minutes or until fruits are soft and mushy.</div>
ajayhttp://www.blogger.com/profile/02406215588299826888noreply@blogger.com0tag:blogger.com,1999:blog-9357854.post-7234795812137034652013-11-01T21:58:00.002-07:002013-11-01T22:02:55.813-07:00Grilled Liver & Red Wine Sauce for Lechon½ kl<span class="Apple-tab-span" style="white-space: pre;"> </span>Pork liver<br />
2 tbsp.<span class="Apple-tab-span" style="white-space: pre;"> </span>Unsalted butter<br />
1 tsp<span class="Apple-tab-span" style="white-space: pre;"> </span>Garlic, minced<br />
2 tbsp.<span class="Apple-tab-span" style="white-space: pre;"> </span>Onion, minced<br />
1 ½ c.<span class="Apple-tab-span" style="white-space: pre;"> </span>Red wine<br />
½ cup<span class="Apple-tab-span" style="white-space: pre;"> </span>White vinegar<br />
½ cup Water<br />
½ cup<span class="Apple-tab-span" style="white-space: pre;"> </span>White sugar<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>Salt and pepper, to taste<br />
<br />
<br />
<br />
PROCEDURE:<br />
<br />
Grill the pork liver until medium doneness. Coarsely chop liver and saute in butter, garlic and onion.<br />
<br />
Add the red wine and simmer for 3 minutes<br />
<br />
Add vinegar, water and sugar and continue simmering another minute. Season with salt and pepper.<br />
<br />
Pour into blender and process until smooth. Strain. Keep warm.<br />
<br />
Serve this sauce with Lechon<br />
<br />
To prepare:<br />
<br />
Slice the lechon into 1 inch slices with a serrated bread knife and allot about 2 – 3 slices of lechon per person.<br />
<br />
Place in the center of a plate and drizzle the liver sauce around it.<br />
<br />ajayhttp://www.blogger.com/profile/02406215588299826888noreply@blogger.com0tag:blogger.com,1999:blog-9357854.post-88258210120814840392013-03-28T06:49:00.002-07:002013-03-28T06:51:48.448-07:00Pinoy Ratatoy - a truly vegetarian dish<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWEIDCqI3UJ8NzPRtvyelZmiEFDbSiIOVqPC1hdzanVEJtevuue9vZrYCWQOMtm-9M4ZiCADvzG-jd17MuybztNZDkYvi6UGkr-TbZP-rTzCmM9CNsoh5Ab7gn6nSFvRI_pSnc/s1600/Pinoy+Ratatoy.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWEIDCqI3UJ8NzPRtvyelZmiEFDbSiIOVqPC1hdzanVEJtevuue9vZrYCWQOMtm-9M4ZiCADvzG-jd17MuybztNZDkYvi6UGkr-TbZP-rTzCmM9CNsoh5Ab7gn6nSFvRI_pSnc/s320/Pinoy+Ratatoy.jpg" /></a><br />
<br />
<br />
If you've been to Cafe Juanita, then am sure you've seen <b>Pinoy Ratatoy</b> on the menu. It's this popular restaurant's take on the French dish ratatouille which is made with tomatoes, zucchini, aubergine or eggplant and other vegetables. Cafe Juanita's creation is more or less adapted from the original French recipe, we just noticed the addition of tuyo flakes. This can be a great vegetable side dish or the entree in itself. If you're going on a diet, try munching on this and think of nothing else .... it will fill you up in no time ;) Thanks to The Maya Kitchen for the photo & Cafe Juanita for the recipe.<br />
<br />
Ingredients:<br />
<br />
1 tbsp olive oil<br />
10 g. chopped garlic<br />
5 g. chopped onion<br />
30 g. “tuyo” flakes<br />
1 tbsp. zucchini<br />
10 g. gggplant, chopped<br />
5 pcs. fresh tomatoes, chopped<br />
3 tbsp. wansoy, chopped<br />
¼ tsp Tabasco<br />
<br />
Procedure:<br />
<br />
Saute garlic, onion and the tuyo flakes in olive oil. Add the zucchini, tomatoes and wansoy. Season with Tabasco. Fry sliced eggplant and mix with the cooked ratatoy.
ajayhttp://www.blogger.com/profile/02406215588299826888noreply@blogger.com1tag:blogger.com,1999:blog-9357854.post-31215450413318772052012-12-25T06:30:00.001-08:002012-12-25T06:36:33.660-08:00Appetizer: crispy chicken croquettes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiInksc7l-4WZxQR94zq6DuKTktOCwXZMUYY6wCv8HrP1a9tpf6qkQn3HnuQXTnthcLh2W0-KOCWrO-VW9qauy4o6p6KstCIFta62tfrP8lZN35yixgUsuGuKXiODRtG_oldEu8/s1600/Crispy+Chicken+Croquettes+with+Garlic+Aioli.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiInksc7l-4WZxQR94zq6DuKTktOCwXZMUYY6wCv8HrP1a9tpf6qkQn3HnuQXTnthcLh2W0-KOCWrO-VW9qauy4o6p6KstCIFta62tfrP8lZN35yixgUsuGuKXiODRtG_oldEu8/s320/Crispy+Chicken+Croquettes+with+Garlic+Aioli.jpg" width="320" /></a></div>
<br />
<br />
<br />
<br />
I learned to love croquettes from eating them in restaurants and parties. I still have to make them at home. The crab croquettes in Italianni's is really tasty. Here's another croquette dish I sampled from the cooking class of Mandarin Oriental Executive Chef Rene Ottlik at The Maya Kitchen. He demonstrated a number of tapas dishes and this was one of them. Looks easy to make too!<br />
<br />
Ingredients:<br />
<br />
400 grams chicken, boiled and finely shredded<br />
200 ml olive oil<br />
100 grams MAYA All-Purpose Flour<br />
300 ml milk<br />
30 grams garlic roasted<br />
30 grams shallots roasted<br />
salt, pepper, nutmeg<br />
50 grams parsley, finely chopped<br />
additional MAYA All-Purpose Flour<br />
1 egg, beaten<br />
400 grams bread crumbs<br />
oil for deep frying <br />
<br />
Procedure:<br />
<br />
Boil the chicken well in advance and keep the cooking liquid.
Heat up in a pot the olive oil and stir in the flour, sauté for a while.
Add slowly the milk and keep whisking until mixture is thick.
Keep simmering for 20-30 minutes while continuously stirring.
Add the shredded chicken, roasted garlic, roasted shallots and season with salt, pepper and nutmeg.
Simmer for 10 minutes and add the parsley.
Pour on a tray and place into fridge for several hours or overnight.
Cut rectangular and roll to cylindrical shape.
Roll in flour, egg and bread crumbs.
Chill for an hour and deep fry golden crispy and serve on the side with garlic alioli dip.
To make garlic alioli: Combine chicken stock, garlic, lemon juice and olive oil.ajayhttp://www.blogger.com/profile/02406215588299826888noreply@blogger.com0tag:blogger.com,1999:blog-9357854.post-90603175596687477342012-01-13T18:41:00.000-08:002012-01-13T18:42:14.110-08:00Moist chocolate cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWXSG45zMofRUNtkXc3dc6vtL2Y2Hvqm7Oi6QOdebIZG-FZkKRhdVlTv3DlwJOuXuNhLFcbOqiN0c8CVm3igOLs3NfhZcaYJ5SSZ_Q5Kdv9suImsqzgmYPIUSJE_f1eHe1vqdd/s1600/moist+chocolate+cake+%25281%2529.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="266" width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWXSG45zMofRUNtkXc3dc6vtL2Y2Hvqm7Oi6QOdebIZG-FZkKRhdVlTv3DlwJOuXuNhLFcbOqiN0c8CVm3igOLs3NfhZcaYJ5SSZ_Q5Kdv9suImsqzgmYPIUSJE_f1eHe1vqdd/s400/moist+chocolate+cake+%25281%2529.jpg" /></a></div><br />
I call this THE moist chocolate cake. And nothing else in life brings joy. A taste of chocolate-y goodness is enough to give you a high for the day. Most of the time, I am thinking "I should diet!" but this is definitely one of those things you can't resist.... simply because! :)<br />
<br />
Recipe from Chef Kittin Z:<br />
<br />
Ingredients -<br />
<br />
1 cup unsweetened cocoa<br />
2 cups boiling water<br />
2 ¾ cups MAYA All Purpose Flour<br />
2 teaspoons baking soda<br />
½ teaspoon baking powder<br />
½ teaspoon salt<br />
1 cup butter<br />
2 ½ cups sugar<br />
4 eggs<br />
1 teaspoon vanilla<br />
<br />
Chocolate Icing:<br />
½ cup cocoa<br />
¾ cup sugar<br />
2 tablespoons MAYA All Purpose Flour<br />
2 ½ cups milk<br />
<br />
<br />
Procedure:<br />
1. In a bowl, mix unsweeted cocoa with boiling water; mix with wire whisk until smooth. Set aside and cool completely.<br />
2. Sift all dry ingredients together, except the sugar.<br />
3. In a large bowl of mixer, using paddle attachment, beat butter, sugar, eggs, & vanilla until light and fluffy.<br />
4. At a low speed, beat in flour mixture and liquid cocoa mixture alternately, ending with flour mixture.<br />
5. Pour equally into three 9-inch round pans.<br />
6. Bake in 350°F / 177°C oven for 25-30 minutes.<br />
7. Mix all choco icing ingredients in a saucepan and bring to a boil. Pour hot icing immediately to cover cake.ajayhttp://www.blogger.com/profile/02406215588299826888noreply@blogger.com2tag:blogger.com,1999:blog-9357854.post-48633077026791276972011-12-31T19:45:00.000-08:002011-12-31T19:45:46.765-08:00Lemon pie.... simply luscious!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNsgTdQ6rBoya4Mg9JR0j4ufpSII31XVVIsGyseM-CLXni941ivjh_y08MhSMXGlj9E9ViOyFvSiop3Darzg2fOyajEPHUt3XQdGDAYx4yctTYUJhzsDcG5zE5cTWXVBAtDKn2/s1600/Lemon+Pie.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="268" width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNsgTdQ6rBoya4Mg9JR0j4ufpSII31XVVIsGyseM-CLXni941ivjh_y08MhSMXGlj9E9ViOyFvSiop3Darzg2fOyajEPHUt3XQdGDAYx4yctTYUJhzsDcG5zE5cTWXVBAtDKn2/s400/Lemon+Pie.jpg" /></a></div><br />
Being able to attend cooking & baking classes at The Maya Kitchen..... for free!.... was one of the highlights of my 2011. Thanks to kind souls like Ms. Rory Subida and their tireless publicist Tess. I always make it a point to sit in the sessions once am invited because I love being busy in the kitchen (when the mood suits me!) and of course it provides fodder for this blog. Here's one recipe for lemon pie to try as demonstrated by Chef Kittin Zenarosa, the pastry lady behind The Cookbook Kitchen in Eastwood City.<br />
<br />
Ingredients:<br />
<br />
Graham Pie Crust: (Do ahead )<br />
6 tablespoons salted butter<br />
1 ½ cups Graham Cracker Crumbs<br />
¼ cup sugar<br />
<br />
Lemon curd:<br />
3 lemons (finely grated rind & lemon juice)<br />
4 eggs <br />
1 cup caster sugar <br />
1/2 butter, chopped<br />
<br />
Procedure:<br />
1. Make Pie Crust: Mix all ingredients together and press firmly with hand or spoon onto an 8 or 9-inch round pie pan. Refrigerate for at least 1 hour. <br />
2. Make lemon curd: Finely grate rind of 1 lemon. Juice all lemons. Whisk eggs and sugar together in a heatproof bowl until well combined. Add lemon rind and 2/3 cup lemon juice, whisking constantly until well combined. Place bowl over a saucepan of simmering water (do not allow base to touch water). Cook, stirring with a wooden spoon, for 30 to 35 minutes or until thick and custard-like. Do not allow to boil. Remove from heat and whisk in butter. <br />
3. Pour lemon curd into chilled pie crust. Cover with plastic wrap and refrigerate overnight. Dust with icing sugar and serve.<br />
<br />
Up ahead: her recipe for moist chocolate cake. Yum!:)ajayhttp://www.blogger.com/profile/02406215588299826888noreply@blogger.com2tag:blogger.com,1999:blog-9357854.post-62194539450107171942011-11-19T23:40:00.000-08:002011-11-19T23:40:21.343-08:00Food for the gods recipeFood for the gods! It's one of those treats we can bake this Christmas for giving to our family and friends. I am sure this will leave them impressed, but it's actually as easy as making those sinful fudge brownies. Recipe courtesy of The Maya Kitchen.<br />
<br />
<br />
Ingredients:<br />
<br />
200 grams pitted dates<br />
200 grams walnuts<br />
1-1/4 cups butter, softened to room temperature<br />
5 cups lightly (not loosely) packed dark brown sugar<br />
3-3/4 cups + 1 tablespoon MAYA All-Purpose Flour<br />
5 teaspoons baking powder<br />
2-1/2 teaspoons salt<br />
5 eggs<br />
2-1/2 teaspoons vanilla essence<br />
<br />
<br />
Procedure:<br />
<br />
Preheat the oven to 350°F/ 177°C. Place the pitted dates on a chopping board and sprinkle with one tablespoonful of flour.3 Chop coarsely. Transfer the chopped dates to a bowl and set aside.<br />
Chop the walnuts to roughly the same size as the chopped sultanas. Add to the dates in the bowl. In a mixing bowl, stir together the flour, baking powder and salt.<br />
In a large mixing bowl, beat the butter and sugar until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla essence. Add the flour in batches, mixing with a wooden spoon. The batter will be very heavy. Finally, stir in the dates and walnuts. Cover the bottom and sides of a 12-1/2 x 17-1/2 x 1 jelly roll pan with non-stick baking paper. Allowing overhangs on the long sides is useful so that you slide off the baked food for the gods on a cooling rack in one piece.<br />
Pour the batter into the pan scraping the sides and bottom of the mixing bowl to make sure you get all of the batter into the pan. Level off with a spatula. Bake in a preheated 350oF oven for 30 to 35 minutes or until a toothpick inserted at the center comes out clean. DO NOT OVERBAKE. Watch the last few minutes closely so that just as soon as it’s sufficiently baked, you can turn off the oven at once and take out the pan.<br />
Then, cool in the pan for 10 minutes to firm it up a bit. Holding one end of the baking paper overhang with one hand and holding the pan at a 45o angle with the other, pull out the baked food for the gods and slide onto a cooling rack. Cool for another 15 minutes or so. While still a bit warm, cut into 1-1/2 or 2-inch squares. Cool completely. Place on festive colored paper cups or wrap in colored Japanese paper.ajayhttp://www.blogger.com/profile/02406215588299826888noreply@blogger.com0tag:blogger.com,1999:blog-9357854.post-26142360636548933862011-11-19T23:36:00.000-08:002011-11-19T23:36:46.468-08:00Sylvannas recipeIt's not everyday that I get to find a good recipe for sylvannas, those heavenly sweet treats made of cream and delicate meringue. Thanks to a baking class I attended at The Maya Kitchen, am sharing here how to make sylvannas as taught by Ines Javellana of The Vargas Kitchen.<br />
<br />
<br />
Meringue: 1 cup egg whites<br />
1 cup sugar<br />
1 cup chopped cashew nuts<br />
½ teaspoon vanilla<br />
<br />
Cream Mousseline: 1 ½ cup sugar<br />
½ cup water<br />
9 egg yolks<br />
1 ½cups butter<br />
1 cup chopped cashew nuts<br />
MAYA All Purpose Flour / Crushed wafer (for dredging)<br />
<br />
Preheat oven to 325°F / 163°C. Generously grease and flour the backs of 6 (9-inch) square pans. Beat egg whites until frothy. Add sugar gradually; continue beating until stiff. Fold in chopped nuts and vanilla. Divide the mixture equally into the greased and floured surfaces of the 6 pans. Spread meringue thinly. Bake for 20 to 30 minutes or until light brown. When meringue are done and while still warm immediately cut out wafers into oval or round shaped. Cool on wire rack. Prepare Filling.<br />
<br />
How to make Cream Mousseline: Boil sugar and water until thread-like in consistency. Beat egg yolks until lemon-colored. Add syrup; continue beating until smooth. Set Aside. Cream the butter until fluffy. Add in egg yolk mixture. Beat 1 minute longer until creamy. Refrigerate until ready to use. <br />
<br />
To assemble: Place one meringue wafer onto serving platter. Spread with some cream mousseline. Sprinkle with nuts. Top with another wafer. Repeat procedure for the remaining <br />
wafers and mousseline. Frost all over with cream mousseline and top with more chopped nuts. Freeze until ready to serve.ajayhttp://www.blogger.com/profile/02406215588299826888noreply@blogger.com0tag:blogger.com,1999:blog-9357854.post-978977801913514872011-11-19T23:30:00.000-08:002011-11-19T23:30:09.029-08:00Red velvet cake .... so colorful and so good!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhbAwV1mFMvszye0ha4nL5aR6cF7PolRGudD2ovurpExqRNx1x0Wbk8TPkMOALwK1qA0syi1OVJx8vorKKRUZg0y6mFVmWUM9-CsQfmqU6E0yjpjnuHB93Hx7J6cxsm9mt20Mi/s1600/redvelvetcake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhbAwV1mFMvszye0ha4nL5aR6cF7PolRGudD2ovurpExqRNx1x0Wbk8TPkMOALwK1qA0syi1OVJx8vorKKRUZg0y6mFVmWUM9-CsQfmqU6E0yjpjnuHB93Hx7J6cxsm9mt20Mi/s320/redvelvetcake.jpg" width="320" /></a></div><br />
Here's a red velvet cake recipe shared by Ines Javellana of The Vargas Kitchen. Special thanks to The Maya Kitchen for letting me attend this desserts class:)<br />
<br />
Ingredients:<br />
<br />
3/4 cup unsalted butter, room temperature, plus more for pans<br />
2 1/2 cups MAYA Cake Flour (not self-rising), sifted, plus more for pans<br />
3 tablespoons unsweetened cocoa powder<br />
1 1/2 teaspoons baking powder<br />
2 cups sugar<br />
3 large eggs<br />
1 teaspoon pure vanilla extract<br />
1/4 teaspoon salt<br />
2 one-ounce bottles liquid red food coloring<br />
3 tablespoons lukewarm water<br />
1 cup buttermilk<br />
1 teaspoon baking soda<br />
1 tablespoon white vinegar<br />
Cream Cheese Frosting for Red Velvet Cake<br />
<br />
Procedure:<br />
<br />
Preheat oven to 350 degrees. Butter two 8-by-2-inch round cake pans. Line with parchment paper, and butter again. Dust with flour, and tap out the excess; set aside. In a medium bowl, sift together cake flour, cocoa, and baking powder; set aside.<br />
<br />
In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar, and beat on medium speed until light and fluffy, about 15 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla, salt, food coloring, and water; beat, scraping down the sides of the bowl, until well combined. Add reserved dry ingredients in additions, alternating with the buttermilk; beat on low speed until well combined.<br />
<br />
In a small bowl, stir together baking soda and vinegar; add to batter. Beat on medium speed for 10 seconds. Be sure not to overbeat. Divide batter between prepared pans, and bake until a cake tester inserted into the center comes out clean, 25 to 30 minutes. Remove pans from oven, and transfer to a wire rack to cool, about 15 minutes. Turn cakes out onto rack; let stand until completely cool.<br />
<br />
Using a serrated knife, trim tops of cakes so surfaces are level. Place a layer on a cake stand or cardboard round, and spread about 1/3 of the frosting over top. Place the second layer on top, and spread with the remaining frosting over the tops and sides of assembled cake. Transfer to refrigerator, and chill until ready to serve.ajayhttp://www.blogger.com/profile/02406215588299826888noreply@blogger.com0tag:blogger.com,1999:blog-9357854.post-6006478328517713232011-11-19T23:22:00.000-08:002011-11-19T23:22:23.068-08:00Chorizo & kesong puti omelette<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyp3Etthn5dBMOC8Lnsl0NcQCDksU5rIJxxyU3FxDAxeOmNCsmbqiKVNmn9xIpDvUJljNN_AGDKsFU8LCegHuDBmt79ZBB2thbpVbHdZNvsBVcbPdaANxqpPw45lv8hFmRYDdH/s1600/19th+Tee+Omelette+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyp3Etthn5dBMOC8Lnsl0NcQCDksU5rIJxxyU3FxDAxeOmNCsmbqiKVNmn9xIpDvUJljNN_AGDKsFU8LCegHuDBmt79ZBB2thbpVbHdZNvsBVcbPdaANxqpPw45lv8hFmRYDdH/s400/19th+Tee+Omelette+%25281%2529.jpg" width="315" /></a></div><br />
<br />
Preparation time: 5 minutes; Cooking time: 3-5 minutes; Serves: 1-2<br />
<br />
Ingredients<br />
3 whole fresh eggs, large size<br />
1 pc whole chorizo, sliced diagonally<br />
1⁄2 Tbsp corn oil<br />
1⁄2 cake quesong puti, sliced in thin flat sheets<br />
3 - 4 pcs basil leaves, torn or cut into chiffonade<br />
pinch coarse salt<br />
pinch freshly ground pepper<br />
1 Tbsp softened butter<br />
1 Tbsp Lea & Perrins Worcestershire Sauce<br />
<br />
Procedure<br />
1. Heat corn oil in hot pan. Pan-fry the chorizo slices.<br />
<br />
2. The pimenton oils from the chorizo will blend with the corn oil and turn it into a rich <br />
orange color.<br />
<br />
3. Remove from heat and separate chorizo slices.<br />
<br />
4. Reserve the oil.<br />
<br />
5. In a glass bowl, slightly beat the eggs with a wire whisk. Season with salt, pepper and Lea & Perrins Worcestershire Sauce.<br />
<br />
6. Pour the "chorizo oils" and stir gently until blended.<br />
<br />
7. The stirred eggs might cook a bit if the oil is still hot.<br />
<br />
8. In a hot teflon pan or skillet, melt the butter and heat until bubbly.<br />
<br />
9. Pour the egg mixture evenly and let stand for 1 minute, then lower heat gradually to prevent the omelette from burning at the bottom.<br />
<br />
10. Lay out the chorizo slices, quesong puti slices and basil leaves on the omelette like you would do on a bibingka.<br />
<br />
11. Fold the omelette.<br />
<br />
Serve right away with Heinz Tomato Ketchup.ajayhttp://www.blogger.com/profile/02406215588299826888noreply@blogger.com0tag:blogger.com,1999:blog-9357854.post-48603260455834878412011-11-19T23:14:00.000-08:002011-11-19T23:14:44.604-08:00Smoked bangus lumpia<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsEuUEFGwdaYNok9H7GS54qAjct3EkInyJXAtDlgj775Do4K3KAUI2cNxF8d8wzJqvhjBa4ZHNzVkEqYHezRF3EkUoWyYiryZX-wViNHFAcMfPtKAExN5xyt8Z-fJnRE_UxmUY/s1600/Smoked+Lumpiang+Shanghai.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsEuUEFGwdaYNok9H7GS54qAjct3EkInyJXAtDlgj775Do4K3KAUI2cNxF8d8wzJqvhjBa4ZHNzVkEqYHezRF3EkUoWyYiryZX-wViNHFAcMfPtKAExN5xyt8Z-fJnRE_UxmUY/s400/Smoked+Lumpiang+Shanghai.jpg" /></a></div><br />
Preparation time: 30 minutes; Cooking time: 30 minutes; Serves: 4-6<br />
<br />
Ingredients<br />
2 pcs boneless tinapang bangus, finely shredded<br />
2 medium-sized onions chopped finely<br />
2 Tbsp Lea & Perrins Worcestershire Sauce<br />
1 small bar quick melt cheese, cut into small cubes<br />
1 bunch wansoy, finely chopped<br />
1 pc mango, half-ripe, finely diced<br />
salt and freshly ground black pepper to taste<br />
lumpia wrappers<br />
1 egg white<br />
<br />
Procedure<br />
1. Mix first six ingredients in a bowl.<br />
2. Place a few tablespoons of mixture into lumpia wrappers and roll.<br />
3. Use egg white as glue for wrapper ends when rolling.<br />
4. Deep fry till golden brown.<br />
<br />
Best eaten with Heinz Tomato Ketchup.ajayhttp://www.blogger.com/profile/02406215588299826888noreply@blogger.com0tag:blogger.com,1999:blog-9357854.post-87094417230697628712011-11-19T23:08:00.000-08:002011-11-19T23:08:11.033-08:00Pork chop inihaw recipe<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpXFszlpAlw7H3ocEatd6VDSKRSyhtz11_q3ODxEZCN69yt9xShghVVhnEYffT6Tq_1Cxo5Nhd-64C5UBOnbqlDcZJgAo5lHaowixTotR6qzHvUErXrS4Ok8UtuRpS3HGOHeMf/s1600/Juicy+Pork+Chop+Inihaw+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpXFszlpAlw7H3ocEatd6VDSKRSyhtz11_q3ODxEZCN69yt9xShghVVhnEYffT6Tq_1Cxo5Nhd-64C5UBOnbqlDcZJgAo5lHaowixTotR6qzHvUErXrS4Ok8UtuRpS3HGOHeMf/s400/Juicy+Pork+Chop+Inihaw+1.jpg" width="400" /></a></div><br />
I love pork chop and here's a nice recipe provided by the world-famous Heinz Ketchup:<br />
<br />
Preparation time: 1 hour; Cooking time:15 minutes; Serves: 5<br />
<br />
Ingredients<br />
5 pcs pork chop<br />
1 Tbsp garlic, crushed<br />
1⁄2 tsp whole black peppercorn, crushed<br />
1 Tbsp brown sugar<br />
5 Tbsp Lea & Perrins Worcestershire Sauce<br />
10 Tbsp Heinz tomato ketchup<br />
10 Tbsp pineapple juice<br />
1⁄2 tsp salt<br />
<br />
Procedure<br />
1. Marinate pork chops in garlic, crushed black pepper corn, brown sugar, Lea & Perrins Worcestershire Sauce, Heinz Tomato Ketchup, pineapple juice and salt for an hour in the refrigerator.<br />
2. Charbroil till done. Serve with freshly cooked garlic rice and Heinz Tomato Ketchup.ajayhttp://www.blogger.com/profile/02406215588299826888noreply@blogger.com0tag:blogger.com,1999:blog-9357854.post-54073651161404192742011-11-12T05:39:00.000-08:002011-11-12T05:39:33.878-08:00Carrot bars in time for Christmas<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidFj2XRMcgXl2iae57NpAqr9wfwCNrw81H-P7CMldAL_Dgz7lPhngiXgObAka8gtuJl2BpHZXRcRmQrAdo19pM6KbArEMrKr1RvZlMwxP6C18TOlPKZoyqtR0_fn4bfvT1bm1J/s1600/carrotbar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidFj2XRMcgXl2iae57NpAqr9wfwCNrw81H-P7CMldAL_Dgz7lPhngiXgObAka8gtuJl2BpHZXRcRmQrAdo19pM6KbArEMrKr1RvZlMwxP6C18TOlPKZoyqtR0_fn4bfvT1bm1J/s400/carrotbar.jpg" width="400" /></a></div><br />
The Maya Kitchen gives baking enthusiasts the best ideas for baking and selling this Christmas. Here's a carrot bar recipe that I learned from a class today that was taught by Ines Vargas-Javellana, granddaughter of the lady behind Vargas Kitchen which has made a name for its divine butter cakes. These yummy carrot bars are perfect for gift-giving or impressing members of your family. They're a nice variation to the usual carrot cakes and cupcakes.<br />
<br />
Here's The Vargas Kitchen Recipe:<br />
<br />
Preheat oven to 350F/177C. Line two baking sheets with parchment paper. Make filling using the following ingredients: two bars cream cheese, softened at room temperature; two ounces unsalted butter; 1/4 cup confectioners' sugar and one tsp. fresh lemon juice. With an electric mixer, beat cream cheese and butter until smooth. Add sugar and lemon juice, beat until combined. Cover and chill for at least 30 minutes.<br />
<br />
For the bars itself, you need: 1/2 cup (1 stick) melted unsalted butter, 1/2 cup packed light brown sugar, 1/4 cup granulated sugar, one large egg yolk, 3/4 cup Maya all-purpose flour, 1/2 tsp. salt, 1 cup rolled oats and 3/4 cup packed finely grated carrots. In a large bowl, whisk together butter, sugars and egg yolk. In a medium bowl, sift flour and salt. Add flour mixture to butter mixture; stir until combined. Mix in oats and carrots.<br />
<br />
Pour batter into prepared baking sheets. Bake until edges are crisp, rotating baking sheets halfway through, 15 to 18 minutes. Transfer mixture to a wire rack to cool.<br />
<br />
Turn the baking pan over, bottom side up. Frost bars with 1 tsp. each chilled cream cheese filling and serve.ajayhttp://www.blogger.com/profile/02406215588299826888noreply@blogger.com0tag:blogger.com,1999:blog-9357854.post-53949434512850401622011-10-10T06:35:00.000-07:002011-10-10T06:35:57.116-07:00Adobo pasta recipe from The Cookbook Kitchen<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjijlIxlflf_pCDZ1ZQBI29bDUkzK9yjGkJIe6mnJcFX4G9KQ3Xp70p-ks9-1fZHgDW4fQFxFICqnHY4aXpRqRjzkJpTo3uJKIrqkgTyIC9TSh655VmkBQC71aw2OiiCyFt5ny5/s1600/2011-10-08+12.21.32.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjijlIxlflf_pCDZ1ZQBI29bDUkzK9yjGkJIe6mnJcFX4G9KQ3Xp70p-ks9-1fZHgDW4fQFxFICqnHY4aXpRqRjzkJpTo3uJKIrqkgTyIC9TSh655VmkBQC71aw2OiiCyFt5ny5/s400/2011-10-08+12.21.32.jpg" width="400" /></a></div><br />
Here's a delicious pasta al adobo recipe shared by Chef Gen Capati in a class at The Maya Kitchen. Chef owns The Cookbook Kitchen in Eastwood, Pampanga & Mandaluyong. This pasta dish is one of the bestsellers in their menu. I like this pasta and it only shows the versatility of our national dish, adobo. Do this when you're tired of pairing your adobo with rice or would simply like to impress your guests.<br />
<br />
Ingredients:<br />
<br />
2 tbsp. olive oil<br />
<br />
1 1/2 cups tomatoes, chopped<br />
<br />
4 tbsp. soy sauce<br />
<br />
4 tbsp. water<br />
<br />
200 grams cooked pork adobo, shredded<br />
<br />
400 grams spaghetti, cooked al dente<br />
<br />
2 tbsp. crunchy garlic<br />
<br />
1 tsp. fresh parsley, coarsely chopped<br />
<br />
Procedure:<br />
<br />
Saute tomato, crunchy garlic and shredded adobo in olive oil.<br />
<br />
Add water and soy sauce. Simmer to reduce the sauce.<br />
<br />
Add spaghetti & toss.<br />
<br />
Serve in a bowl, garnish with more garlic crunch and parsleyajayhttp://www.blogger.com/profile/02406215588299826888noreply@blogger.com0tag:blogger.com,1999:blog-9357854.post-89359167158305928882011-08-28T04:49:00.000-07:002011-08-28T04:49:29.863-07:00Laing lumpia, anyone?<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIsAygvwz6WekpW9Dv9H2Xus_Obcu_Ao03E9k-ksugaX7enSV5SpkauCOSKo8jEnaPddSelVq6rNiVJvk83k7O9A-j_cwgNKcXnrDUHu0TeyrEW4dXFQC1tXChyphenhyphenNfkKUG4tLYn/s1600/Crispy+Laing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIsAygvwz6WekpW9Dv9H2Xus_Obcu_Ao03E9k-ksugaX7enSV5SpkauCOSKo8jEnaPddSelVq6rNiVJvk83k7O9A-j_cwgNKcXnrDUHu0TeyrEW4dXFQC1tXChyphenhyphenNfkKUG4tLYn/s400/Crispy+Laing.jpg" width="400" /></a></div><br />
The original recipe called this crispy laing pockets, but I'd rather call this laing lumpia. A great new way to cook our favorite laing and lumpia. This actually reminds me of the spanakopita (Greek spinach pie) that I also learned how to make recently.<br />
<br />
Photo and recipe courtesy of Knorr, via the YUMMY cooking demo.<br />
<br />
Ingredients:<br />
<br />
3 pieces green peppers, sliced<br />
50 grams dried taro leaves<br />
1 pack Knorr Ginataang Gulay Langka and Laing Complete Recipe Mix<br />
1 cup water for boiling gabi leaves<br />
2 cups water for dissolving Knorr Ginataang Gulay Complete Recipe Mix<br />
23 pieces lumpia wrapper<br />
cooking oil, for deep frying<br />
<br />
Procedure:<br />
<br />
Boil dried gabi leaves in two cups water until it dries up.<br />
<br />
Dissolve Knorr Complete Recipe Mix in 2 cups water.<br />
<br />
Pour dissolved gata mix into the gabi leaves and add the green peppers. Boil until the mixture thickens.<br />
<br />
Let laing cool. Set aside.<br />
<br />
Cut lumpia wrapper into three or four strips. Place a spoonful of laing on one strip and carefully fold and wrap into a triangle shape.<br />
<br />
Seal wrap with a mixture of flour and water.<br />
<br />
Deep fry laing pockets until golden brown.<br />
<br />
Place in a paper towel to remove excess oil. Serve while hot and crispy.<br />
<br />
ajayhttp://www.blogger.com/profile/02406215588299826888noreply@blogger.com0tag:blogger.com,1999:blog-9357854.post-63722552237697335862011-08-27T03:25:00.000-07:002011-08-27T03:25:20.338-07:00Meatloaf mushroom melt<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ6zv59G20KDq4JHWFdu6gNJIvBZLKmB6asLL_PV0JPArEnINg2J6igVdM2WGW8ZNEWXq4StpRd3nvDmUuF8JtNVVVd6N6pEZuRTu6ejwSRQHufwPBPd1bO3zWJV0CjfFyumYs/s1600/shroommelt.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="300" width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ6zv59G20KDq4JHWFdu6gNJIvBZLKmB6asLL_PV0JPArEnINg2J6igVdM2WGW8ZNEWXq4StpRd3nvDmUuF8JtNVVVd6N6pEZuRTu6ejwSRQHufwPBPd1bO3zWJV0CjfFyumYs/s400/shroommelt.jpg" /></a></div><br />
This is a great snack for the kids! The original recipe called for bacon, but since I didn't have it in the pantry, I used meatloaf instead ( Spam, Maling or derivative). The original recipe was by Chef Sunshine Pengson and appeared in a food magazine.<br />
<br />
Ingredients:<br />
<br />
1/2 cup Magnolia gold butter<br />
2 tbsp. garlic, minced<br />
1 1/2 cup mushrooms, sliced<br />
8 strips bacon, cooked<br />
185 g. Magnolia Quickmelt Cheese, sliced<br />
4 pcs. burger buns<br />
<br />
Procedure:<br />
<br />
Melt butter in a saute pan. Saute garlic and mushrooms. Set aside, Place mushrooms on split side of the bun. Top with sliced Magnolia Quickmelt Cheese and cooked bacon. Place in the oven toaster and cook for three minutes or until cheese melts.Top with the other half of the bun and serve. Serves 4.<br />
ajayhttp://www.blogger.com/profile/02406215588299826888noreply@blogger.com0tag:blogger.com,1999:blog-9357854.post-69048849783315644882011-08-14T05:05:00.000-07:002011-08-14T05:05:59.135-07:00No-bake cheesecake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj99BkSZN8lo695GjIRoSySfX6znXGO8PSZUAu7oHCzMOj69PRJ0fMdzlS4DAzD5VmRyIO2SnH-CZlTNdT_-Gmnat2nb92f0A8ipnCsloCiTZWw4dPJLFPG1nYX1Fno4GT4Y5E_/s1600/nobake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj99BkSZN8lo695GjIRoSySfX6znXGO8PSZUAu7oHCzMOj69PRJ0fMdzlS4DAzD5VmRyIO2SnH-CZlTNdT_-Gmnat2nb92f0A8ipnCsloCiTZWw4dPJLFPG1nYX1Fno4GT4Y5E_/s320/nobake.jpg" width="320" /></a></div><br />
<br />
If you love cheesecake but is intimidated at the thought of using an oven, here's a no-bake cheesecake recipe that I learned from a class at The Maya Kitchen:<br />
<br />
1. Prepare crumb crust. Combine 1 cup crushed graham crackers, 1 cup finely chopped cashew nuts, 1 tbsp. sugar and 1/3 cup melted butter.<br />
<br />
2. Press evenly over the base of a 9-inch aluminum pan or a 9-inch springform pan lined with aluminum foil<br />
<br />
3. Refrigerate for 30 minutes<br />
<br />
4. Prepare cream cheese filling. Process one 225-gram pack cream cheese and 1/2 cup sugar in a blender. Add 1 1/4 cups thick cream and mix until smooth. Add cooled gelatin mixture. (One tbsp. unflavored gelatin dissolved in 1/4 cup water). Stir in chopped mangoes.<br />
<br />
5. Pour cream cheese filling in chilled crust.<br />
<br />
6. Refrigerate cheesecake for several hours until set.<br />
<br />
ajayhttp://www.blogger.com/profile/02406215588299826888noreply@blogger.com0tag:blogger.com,1999:blog-9357854.post-59183743854422123652011-08-11T20:05:00.000-07:002011-08-11T22:31:58.661-07:00Garides saganaki pasta<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAs_esng2sEyBgu1EaXQX97Ts98_heAq3z6W1hFZsvwSSPuO_37iTEjuG58kMOZKGgABomxozhrmD2rzq9MGtZtBrV1AcgLm9GRbAujIgQuP8BtZ2NYHzrBspGjCmp96C1i1lg/s1600/garides.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAs_esng2sEyBgu1EaXQX97Ts98_heAq3z6W1hFZsvwSSPuO_37iTEjuG58kMOZKGgABomxozhrmD2rzq9MGtZtBrV1AcgLm9GRbAujIgQuP8BtZ2NYHzrBspGjCmp96C1i1lg/s320/garides.jpg" width="320" /></a></div><br />
<br />
In the Greek vocabulary, garides means shrimp and saganaki means cheese. Combine the two to make this flavorful pasta! Here's how to make this dish as taught by the owner of Cyma Greek Restaurant in Manila, chef Robby Goco.<br />
<br />
Ingredients:<br />
<br />
8 pieces whole shrimps<br />
salt & pepper to taste<br />
50 ml. canola oil<br />
1 piece red onion<br />
3 cloves garlic<br />
2 pieces local tomato, chopped<br />
1/4 tsp. chili flakes<br />
30 ml. white or red wine<br />
300 ml. pomodoro sauce<br />
500 g. spaghetti<br />
100 g. feta cheese<br />
5 g. Italian flat leaf parsley<br />
2 pcs. lemon<br />
30 ml. extra virgin olive oil (optional)<br />
<br />
How to cook:<br />
<br />
Season shrimps with salt and pepper, with shell still on. In a saute pan, sear shrimps in hot oil until it changes its color and set aside.<br />
<br />
Saute onion and garlic until aroma is released. Season with salt.<br />
<br />
Add tomatoes, chili flakes and deglaze with wine.<br />
<br />
Add pomodoro sauce, then mix in pasta.<br />
<br />
Place on a plate, put shrimp on top, top with feta cheese and chopped parsley.<br />
<br />
Serve with a lemon wedge and garnish with more parsley, if desired.<br />
<br />
Bon appetit! :Dajayhttp://www.blogger.com/profile/02406215588299826888noreply@blogger.com0tag:blogger.com,1999:blog-9357854.post-67159780567872100642011-08-08T04:36:00.000-07:002011-08-08T04:36:32.283-07:00Great food ideas from Purefoods Premium Franks and Cold Cuts<b>Spicy Ham Wraps in Tamarind Vinaigrette Dressing</b><br />
<b><br />
</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5YU1hhUZ0MO3eITEjZqeKOqWYtKX1gZLAC0vm8GXCzsNrj65RLlzjfkFe_F200DTRKv8_AlksI7qYFXFQ8VA0vc2MF0mlv7Pe7gVb8izf30pbbU27YKLCcHF_LyJZC8TfpAh0/s1600/pitawraps.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5YU1hhUZ0MO3eITEjZqeKOqWYtKX1gZLAC0vm8GXCzsNrj65RLlzjfkFe_F200DTRKv8_AlksI7qYFXFQ8VA0vc2MF0mlv7Pe7gVb8izf30pbbU27YKLCcHF_LyJZC8TfpAh0/s320/pitawraps.jpg" width="320" /></a></div><b><br />
</b><br />
<br />
1. Get a slice of spicy ham and use it to wrap a bunch of choice greens (romaine, arugula, red cabbage, etc)<br />
2. Tie leafy package with blanched chives<br />
3. Arrange on a plate like a fan<br />
4. Sprinkle top with small cuts of fruits, like melon or mango<br />
5. Sprinkle tamarind vinaigrette over it.<br />
6. To make tamarind dressing, simply mix 1/4 c. tamarind puree, 1/4 cup vinegar,1/2 cup grape seed oil, salt and pepper to taste<br />
<br />
<b>Cheese Franks Monggo Soup with Malunggay</b><br />
<b><br />
</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL3rVRK0Cavje69fa4dOSb8aQ1qU0bL8P-1eXn1FCiSDre3HuR1sZxOUHm3wARcbL6-EXKaUFDEKow0r4yWPE9CGWLs9w3RwB0yFeQnLVqTB-sWlxBvQjzGnNkwHLxZsL5YH0N/s1600/mongosoup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL3rVRK0Cavje69fa4dOSb8aQ1qU0bL8P-1eXn1FCiSDre3HuR1sZxOUHm3wARcbL6-EXKaUFDEKow0r4yWPE9CGWLs9w3RwB0yFeQnLVqTB-sWlxBvQjzGnNkwHLxZsL5YH0N/s320/mongosoup.jpg" width="320" /></a></div><b><br />
</b><br />
1. Boil 1/2 cup of mongo beans till soft. Mash a little and set aside<br />
2. Saute sliced cheese franks in chopped garlic, onion and tomato<br />
3. Add cooked monggo beans<br />
4. Season to taste<br />
5. Add pork broth and malunggay<br />
<br />
<b>Salami Linguini al Pesto</b><br />
<b><br />
</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg14NvzyN3ZXzuPIGtuGy7m3v-Ifs-t_1Yu69nREiV7xdUx4RyxCxBQQDTC96iQvmkYLZ2u11gnPSIMeGAFW9ccG2iCIhQakItUlSyRKh3NForth4Y4ltQxehYW_gQyw8K5ge2F/s1600/linguini.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg14NvzyN3ZXzuPIGtuGy7m3v-Ifs-t_1Yu69nREiV7xdUx4RyxCxBQQDTC96iQvmkYLZ2u11gnPSIMeGAFW9ccG2iCIhQakItUlSyRKh3NForth4Y4ltQxehYW_gQyw8K5ge2F/s320/linguini.jpg" width="320" /></a></div><b><br />
</b><br />
1. Cut salami into strips. <br />
2. Saute in chopped garlic, onion and pesto<br />
3. Add cooked linguini<br />
4. Toss and season with salt and pepper<br />
5. Sprinkle top with grated parmesan flakes and basil sprigajayhttp://www.blogger.com/profile/02406215588299826888noreply@blogger.com0tag:blogger.com,1999:blog-9357854.post-10861463961297206992011-07-10T20:10:00.000-07:002011-07-10T20:10:30.233-07:00Beef adobo recipeA tasty new way to cook adobo courtesy of Chef John Paul Sia of Unilever Food Solutions, as demonstrated in the SM Master Chefs Cooking Marathon 2011.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgFtt44zuObTzqjeX0rton2umFy8NyGDTkkTLIeAGHgQEvZcSHi4q6yBRxvIm7WPpXZwJoPjNG4iTM8JlGj8M_a8ExfMSYw1xWf-Kp6NO8I9hprU5fUj1WEJpkL7XOLdEfxXUk/s1600/P1080550.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgFtt44zuObTzqjeX0rton2umFy8NyGDTkkTLIeAGHgQEvZcSHi4q6yBRxvIm7WPpXZwJoPjNG4iTM8JlGj8M_a8ExfMSYw1xWf-Kp6NO8I9hprU5fUj1WEJpkL7XOLdEfxXUk/s400/P1080550.JPG" width="400" /></a></div><br />
<br />
Ingredients:<br />
<br />
1 kilo beef sirloin, sukiyaki cut<br />
250 ml. Knorr Liquid Seasoning<br />
60 g. Garlic, chopped <br />
10 g. ground peppercorn<br />
3 pcs. bay leaf<br />
5 g. Knorr tamarind base<br />
200 ml. canola oil<br />
<br />
Procedure:<br />
<br />
In a mixing bowl, marinate the beef in Knorr Liquid Seasoning, tamarind soup base, garlic, peppercorns, bay leaf and canola oil.<br />
<br />
Marinate for 24 hours.<br />
<br />
In a saute pan, saute the beef, approximately three minutes each side.<br />
<br />
Serve hot.ajayhttp://www.blogger.com/profile/02406215588299826888noreply@blogger.com1tag:blogger.com,1999:blog-9357854.post-33733582475501057822011-07-10T19:41:00.000-07:002011-07-10T19:41:16.834-07:00Menudo recipe, tapas-styleThis is a delicious menudo recipe shared by Chef John Paul Sia of Unilever Food Solutions at a cooking demo in SM Hypermarket. This dish is muy sabroso! Notable is the absence of the usual potatoes and carrots. But the chef makes up for it by adding chorizo bilbao. One cooking tip I learned: use tamarind soup base in place of kalamansi or lemon to heighten a meat's flavor.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ2qidcpCkJvExYaigyqEEx6wWtRrzEWiYAXakzI9wGkrm3ddfpH6aAI7ep3xXvvklMGMxE6ueOncdoIKBt8SL03EBHex9y9VlkdwtcoBH5YwDI-SLzBSRKKEAGGI4GSnvTWW-/s1600/P1080549.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ2qidcpCkJvExYaigyqEEx6wWtRrzEWiYAXakzI9wGkrm3ddfpH6aAI7ep3xXvvklMGMxE6ueOncdoIKBt8SL03EBHex9y9VlkdwtcoBH5YwDI-SLzBSRKKEAGGI4GSnvTWW-/s400/P1080549.JPG" width="400" /></a></div><br />
Ingredients:<br />
<br />
1 kilo pork tenderloin<br />
40 g. garlic, chopped<br />
250 ml. Knorr liquid seasoning<br />
8 g. Knorr tamarind soup base<br />
300 g. chorizo bilbao, sliced<br />
150 g. carrots, blanched and diced<br />
150 g. frozen green peas<br />
600 ml. tomato sauce<br />
3 g. kasubha<br />
40 g. liver spread<br />
5 g. Knorr Rostip, to taste<br />
<br />
Procedure:<br />
<br />
In a mixing bowl, marinate the pork in <b>Knorr Liquid Seasoning</b>, garlic and tamarind soup base. Marinate for 24 hours.<br />
<br />
In a saute pan, saute the pork, approximately 3 minutes each side. Add the chorizo bilbao, carrots, green peas, tomato sauce, kasubha, and liver spread.<br />
<br />
Simmer for two minutes.<br />
<br />
Adjust seasoning with<b> Knorr Rostip.</b>ajayhttp://www.blogger.com/profile/02406215588299826888noreply@blogger.com2tag:blogger.com,1999:blog-9357854.post-56331879736576236982011-05-29T01:32:00.000-07:002011-05-29T01:38:20.498-07:00Garlic and cheese chowder recipe<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_IVJZx8fx5z_FRBVNCImnEZqWW1yMon_nyflkbl-fVqDK1OeEDwcmvyf3UtYioWvfECeUV5JFmXX_7rFNrV5bRERq-ffXcRN9w5f6H-PVbfLxaqAM2Dv4gk8vflVIR2SwGoCa/s1600/2262516209_7fa30639d1_o.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_IVJZx8fx5z_FRBVNCImnEZqWW1yMon_nyflkbl-fVqDK1OeEDwcmvyf3UtYioWvfECeUV5JFmXX_7rFNrV5bRERq-ffXcRN9w5f6H-PVbfLxaqAM2Dv4gk8vflVIR2SwGoCa/s400/2262516209_7fa30639d1_o.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5612054374451790562" /></a><br /><br />Nothing is more comforting than a hot bowl of soup on a rainy day. Easy to make too! Thanks to Alaska Milk for the recipe :)<br /><br /><br />Ingredients:<br /><br />2 tbsp. butter<br />2/3 cup sliced garlic<br />1/4 cup flour<br />5 1/2 cups chicken stock<br />1/2 cup grated Quickmelt cheese<br />1 cup evaporated milk<br />2 tsp. chopped parsley<br /><br />-Saute garlic in butter. Add flour and cook for a few seconds. Pour in stock little by little, mixing well to avoid lumps. Bring to a boil and simmer over low heat for three minutes. Blend in cheese, milk and parsley and cook for another minute.<br /><br />Serves 5ajayhttp://www.blogger.com/profile/02406215588299826888noreply@blogger.com1