Buko Pandan Cheesecake

Buko Pandan Cheesecake


INGREDIENTS FOR  CRUST:
1 cup Graham Crackers (crushed)
1/3 T butter melted
INGREDIENTS FOR CREAM CHEESE FILLING:
2 T butter
2 T honey
2 T buko liquid (to be used with gelatine)
2 T pandan extract**
2 t gelatine dissolved in 2 T buko liquid
1 can condensed milk
2 block of 8 oz. Cream Cheese, softened
**add a little of green food coloring if you want a darker shade of green.
 
 
Combine graham crackers and butter. Press into a base of a 20cm spring form pan. Chill.

Heat condensed milk, honey and butter in a saucepan until combined. Boil for 10 minutes stirring continuously.
Beat cream cheese until soft, stir in gelatine mixture and condensed milk mixture. Pour into prepared crumb base. Chill for 2-3 hours.
 
 
INGREDIENTS FOR THE BUKO:
 
1 can of buko (young coconut) Sliced thinly
1 T corn syrup
1/4 C buko liquid
1/4 C sugar
 
Bring all the ingredients to a boil until syrup consistency.
Garnish on top of the chilled cream cheese. 

source : bisayajudkaayo

Maja Blanca

• 4 cups coconut milk
• 3/4 cup cornstarch
• 14 ounces condensed milk
• 3/4 cup fresh milk
• 3/4 cup granulated sugar
• 15 ounces whole sweet kernel corn
• 5 tbsp toasted grated coconut

Cooking Instructions:

1. Pour the coconut milk in a cooking pot and bring to a boil.
2. Add the sugar, condensed milk, and whole sweet kernel corn then stir until all the ingredients are evenly distributed.
3. Simmer for 8 minutes
4. Combine the fresh milk and cornstarch then whisk until the cornstarch is diluted
5. Pour the fresh milk and cornstarch mixture in the cooking pot and stir thoroughly.
6. Allow to cook while stirring until the mixture reaches your desired thickness
7. Pour the mixture in a serving tray then arrange and flatten the top using a flat tool such as a wooden spatula
8. Allow to cool down then refrigerate for at least 1 hour
9. Garnish with toasted grated coconut (or latik if available)
10. Serve cold.

Chop Suey

Chop Suey

5 pieces legs, cut legs in half
1/2 medium onion, chopped
3 cloves garlic, minced
1 big carrot, sliced diagonal
1 celery, sliced
1/2 red pepper, cut lengthwise
1/2 green pepper, cut lengthwise
1 cauliflower
1/2 small cabbage
napa cabbage
snowpeas
2 tbsp soy sauce
2 tbsp flour
4 cups water
cooking oil
knorr chicken cube
salt
pepper

Cooking Instructions:

1. In a casserole, saute onion and garlic in oil.
2. Add the chicken. Cook until the chicken is not pinkish in color.
3. Add soy sauce, then the water and the chicken cube.
4. Simmer until chicken is cooked through. Remove scums.
5. Then add the carrots, cauliflower, celery and snowpeas. Mix well.
6. Combine flour with a little bit of water until smooth. Add to the casserole.
6. Add the remaining ingredients.
7. Cover for 2-3 minutes. Do not overcook the vegetables.
8. Season with salt and pepper according to taste.
9. Serve hot with steamed rice.

How to Make Pork Binagoongan (Deep Fried Pork Belly in Bagoong)

1-1/2 lb pork belly, cut lengthwise into 2-inch thick slabs
6 cloves garlic, crushed
1 tablespoon salt
vegetable oil for deep frying and sauteeing
1 small onion, chopped
1 tomato, chopped
1/2 cup bagoong alamang (salted, fermented shrimp paste)
a few Thai chilies (optional)

Cooking Instructions:
 

1. Place pork belly, 2 cloves of garlic, and salt in a pot and add water, enough to just cover the pork. Bring to a boil and reduce to simmer. Continue to cook until the pork is fork-tender, about an hour.
2. Drain the pork. Measure 1/2 cup of pork stock and reserve the rest for future use. Pat the pork dry with paper towels and cut into 2-inch pieces.
3. Fill a wok or a pot with at least 2 inches deep of oil and heat the oil. Deep fry pork in small batches until brown. Fish out with a strainer and place on a platter lined with paper towels.
4. Heat oil in a pan over medium high heat. Saute onions until fragrant and softened, about 5 minutes.
5.  Add the rest of the garlic and saute until lightly browned, about 2 minutes. Add tomatoes and saute until softened, about 5 minutes. 
6. Add bagoong alamang, 1/2 cup pork stock, and chilies. 
7. Bring to a boil and simmer for 5 minutes. Add pork belly and combine well. 
8. Serve warm with steamed rice.

source :  http://blog.junbelen.comjunbelen

Leche Flan

 

Leche Flan

• 10 pieces raw eggs
• 1 small can condensed milk
• 1 cup fresh milk (or evaporated milk)
• 1 cup granulated sugar
• 1 tsp vanilla extract

Cooking Instructions:

1. Separate the yolk from the egg white (only egg yolks will be used).
2. Place the egg yolks in a big bowl then beat them using a fork or an egg beater
3. Add the condensed milk and mix thoroughly
4. Pour-in the fresh milk and mix well
5. Put the mold (llanera) on top of the stove and heat using low fire
6. Put-in the granulated sugar on the mold and mix thoroughly until the solid sugar turns into liquid (caramel) having a light brown color
7. Spread the caramel (liquid sugar) evenly on the flat side of the mold
8. Wait for 5 minutes then pour the egg yolk and milk mixture on the mold
9. Cover the top of the mold using an Aluminum foil
10. Steam the mold with egg and milk mixture for 30 to 35 minutes.
11. After steaming, let the temperature cool down then refrigerate
12. Serve as dessert.

Sinigang na Hipon

Sinigang na Hipon

• 3/4 kg shrimp (with head)
• 1 bunch water spinach (kangkong), cut in 3 inch length
• 1 cup string beans (sitaw), cut in 2 inch length
• 2 pieces medium-sized tomatoes, quartered
• 1 large white onion, quartered
• 8 cups water
• 1 pack sinigang mix (tamarind soup base mix), about 1.4 ounce
• 2 pieces banana pepper (or long green pepper)
• 3 tbsp fish sauce (patis)

Cooking Instructions:

1. Pour the water in a large cooking pot and bring to a boil
2. Add onions and tomatoes and cook until texture becomes soft
3. Put-in the sinigang mix and simmer for 2 minutes
4. Add the banana pepper and string beans and simmer for 3 minutes
5. Add the shrimps and fish sauce then simmer for 5 minutes
6. Add the water spinach, turn the heat off, and cover the pot. Let stand for 5 minutes.
7. Serve hot. Share and Enjoy!

Pork Afritada With Pineapple

Pork Afritada With Pineapple

1 kilo pork, cubed
3 tbsp. cooking oil
4 cloves garlic, peeled and crushed
2 medium onions, peeled and sliced
1 1/2 cup tomato sauce
1 cup pineapple chunks
1 cup pineapple juice
5 medium potatoes, peeled and quartered
1 medium red bell pepper, seeds removed and sliced
1 medium green bell pepper, seeds removed and sliced
1 medium carrots, peeled and sliced
4-6 laurel leaves
1/2 cup water
2 tbsp. patis
salt
ground pepper

Cooking Instructions:

1. Wash pork cubes with running water and drain. Place in a bowl. Add half cup of pineapple juice. Marinade for about 20-30 minutes. Then, drain.
2. Heat oil in a pan overmedium heat. Saute garlic, about a minute. Then add the sliced onions. Saute, until soft and transluscent.
3. Add pork cubes, saute until light brown, about 5-6 minutes. Then add patis, allowing the meat absorb the patis. Add laurel leaves and ground pepper.
4. Now add one cup tomato sauce and half cup of water. Add Bring to a simmer. Lower the heat and let it simmer for 20-30 minutes or until pork is tender. Make sure to stir once in a while so as not to prevent the bottom from burning.
5. Then, add potatoes, carrots, red and green bell pepper. Add the remaining tomato juice and pineapple juice. Cook until potatoes and carrots are tender, about 5 minutes.
6. Season with salt. You may adjust flavor by adding few tablespoons of water. Bring to boil until sauce thickens.
7. A minute before removing from heat, add the pineapple chunks.
8. Serve your PORK AFRITADA WITH PINEAPPLES while hot with steaming white rice!

Lechong Kawali

Lechong Kawali

• 3/4 kg. Pork liempo (pork belly)
• 3 garlic cloves, crushed
• 2 laurel leaves (bay leaves)
• 1 teaspoon peppercorns or 1/2 teaspoon black pepper
• salt
• water, for boiling
• oil (for frying)

Sauce:

• 3 tablespoons soy sauce
• 5 tablespoons vinegar
• 1 shallot, minced or 1 small onion, minced
• 1 garlic clove, minced
• chili peppers (optional)

Cooking Instructions:

1. Cut the pork belly into serving pieces then combine with the garlic, peppercorn,laurel leaves, salt and water in a pan.
2. Bring to a boil and simmer for 35-45 minutes or until skin is tender.
3. Drain, cool and air dry.
4. Deep-fry liempo pieces in batches until golden brown and blisters appear on skin.
5. Mix all the sauce ingredients and serve lechon kawali while it’s hot.

Adobong Baboy sa Asin

Adobong Baboy sa Asin

1/2 kilo pork belly, pork rasher, cut into serving pieces
1/2 cup white vinegar
1 head garlic, crushed
1 tsp. pepper corns
3-5 pieces bay leaf
3/4 tsp salt

Cooking Instructions:

1. In a sauce pan place pork, pour 2 cups of water. 

2. Add in vinegar, garlic, peppercorns and bay leaf and salt bring to a boil and simmer at medium to low heat for 20 to 30 minutes add more water if required. 

3. Correct saltiness according to taste, When the pork are tender continue to simmer until all the liquid has evaporated and pork start to render fat. 

4. Now cook the pork on its own fat until brown on low heat turning occasionally to avoid burning the bottom. 

5. Best serve a day after with a lot of rice.

source : overseas Pinoy cooking

Sinigang na Bangus sa Bayabas

Sinigang na Bangus sa Bayabas

• 1/2 kilo, Bangus belly, cut into serving pieces
• 1/4 kilo, ripe guava, mashed
• 3 pcs. green finger chili pepper (siling haba)
• 1 bunch, yardlong beans (sitaw), cut into 2"
• 1 bunch, sweet potato leaves (talbos ng kamote), leaves only
• 1/4 cup, salt
• 1 pc. onion, quartered
• 2 tbsp. sugar (optional)
• 1.5 liter, water

Cooking Instructions:

1. Clean and wash bangus belly thoroughly drain
2. In enough container, put the fish and add the salt in all equal parts, then cover, refrigerate  it  for 2 hours to overnight.
3. In a large pot with high heat, add water, guava and onion, bring to boil, and simmer for about 5  minutes in a medium heat.
4. Add the yardlong beans and bring to boil. add the bangus belly, bring to boil again and simmer 2-3 minutes.
5. Add sugar and salt to taste 
6. Add sweet potato leaves, simmer in a minute, then turn off the heat.
7. Serve while  hot with steam rice.
8. Chow and enjoy!

• 1/2 kilo, Bangus belly, cut into serving pieces
• 1/4 kilo, ripe guava, mashed
• 3 pcs. green finger chili pepper (siling haba)
• 1 bunch, yardlong beans (sitaw), cut into 2"
• 1 bunch, sweet potato leaves (talbos ng kamote), leaves only
• 1/4 cup, salt
• 1 pc. onion, quartered
• 2 tbsp. sugar (optional)
• 1.5 liter, water

Cooking Procedure:

1. Clean and wash bangus belly thoroughly drain
2. In enough container, put the fish and add the salt in all equal parts, then cover, refrigerate  it  for 2 hours to overnight.
3. In a large pot with high heat, add water, guava and onion, bring to boil, and simmer for about 5  minutes in a medium heat.
4. Add the yardlong beans and bring to boil. add the bangus belly, bring to boil again and simmer 2-3 minutes.
5. Add sugar and salt to taste 
6. Add sweet potato leaves, simmer in a minute, then turn off the heat.
7. Serve while  hot with steam rice.
8. Chow and enjoy!

- See more at: http://lasangrecipes.blogspot.qa/2013/01/bangus-belly-in-sinigang-sa-bayabas-stewed-milkfish-guava.html#sthash.RrBwUEBX.dpuf

source : lasang recipes

Rellenong Pusit

Rellenong Pusit

• 2 large squids, cleaned and gutted
• 1/4 kg ground pork
• 1 medium carrot, diced or minced
• 2 stalks celery, chopped
• 1 medium onion, minced
• 4 cloves garlic, minced
• 1 medium tomato, diced
• 1 piece lemon
• 1/2 cup soy sauce
• Salt and pepper to taste
• 1 piece egg, beaten
• 1/2 cup all-purpose flour
• 10 tablespoons cooking oil

Cooking Instructions:

1. Combine squid, soy sauce, and juice from 1 piece lemon and marinade for 30 minutes.
2. Heat a pan and pour-in 3 tablespoons cooking oil.
3. Sauté garlic, onion, celery, and tomato.
4. Add the ground pork and cook until the color turns light brown (about 5 minutes).
5. Add carrots, salt and ground black pepper then stir. Cook for 10 to 15 minutes. Turn-off heat and let cool.
6. Stuff the marinated squid with the cooked ground pork. Insert toothpicks at the opening of the squid to secure the filling.
7. Dip the stuffed squid in beaten egg then dredge in flour. Set aside.
8. Heat another pan and pour-in 7 tablespoons of cooking oil.
9. Pan-fry the squid. Cook each side for 3 to 5 minutes. Do not overcook the squid so that it will remain tender.
10. Transfer the cooked squid in a serving plate and serve.
11. Share and enjoy!

Callos

• 3/4 kg ox feet (veal shanks), cleaned
• 1 kg lbs ox tripe, cleaned
• 15 ounces chick peas (garbanzo beans)
• 8 ounces tomato sauce
• 2 pieces chorizo de bilbao, sliced
• 1/4 lb bacon, sliced crosswise in 1 inch length
• 1 large bell pepper, cut into thick strips
• 1 large onions, sliced
• 1/4 cup Extra Virgin Olive Oil
• 1 teaspoon salt
• 1/2 teaspoon Ground black pepper
• 1 medium sized carrot, cubed
• 1 teaspoon whole peppercorn
• 4 cups water

Cooking Instructions:

1. Pour water in a casserole or cooking pot and bring to a boil.
2. Put-in the onion, whole peppercorn, ox feet, and ox tripe. Simmer until the ox feet and tripe are extremely tender.
3. Remove the ox feet and tripe from the cooking pot and let it cool down for a few minutes. Set the stock aside for later use.
4. Cut the ox tripe into bite size pieces and debone the ox feet. Set aside.
5. Heat a large wok or pan then pour-in the olive oil.
6. Add chorizo de bilbao and bacon then cook in medium heat for 5 to 8 minutes.
7. Pour-in the tomato sauce then let boil.
8. Add the tender ox feet and tripe and 2 cups of stock (water used to boil ox feet and ox tripe) then simmer for 10 minutes.
9. Add salt and pepper then put-in the carrots. Simmer for 3 minutes.
10. Put-in the chick peas and bell pepper then simmer for 10 minutes.
11. Serve hot. Share and enjoy!

Caramel Cake with Caramelized Butter Frosting

Caramel Cake with Caramelized Butter Frosting


Caramel Cake


155 g  [scant 2/3 cup] unsalted butter - softened at room temperature
1 1/4 cups granulated sugar
1/2 tsp fine salt
2 eggs - room temperature
1/2 tsp vanilla extract
2 cups plain flour
1/2 tsp baking powder
1 cup milk - room temperature
1/3 cup caramel syrup (recipe below)

1. Preheat oven to 180°C/fan 160°C/350°F/gas mark 4. Grease a deep 9-inch/23cm round cake pan.
2. Sift flour, baking powder, and salt together. Set aside.
3. With an electric mixer, cream or beat the butter and sugar until light and fluffy.
4. Add eggs one at a time making sure to mix well after each addition.
5. Add vanilla extract. Mix well.
6. Using a spatula or wooden spoon, fold one third of the flour mixture into the butter mixture.
7. When incorporated, add half of the milk a little at a time.
8. Add another third of the flour then add half of the milk and finish with the last third of the flour mixture.
9. Pour the batter in the greased cake pan.
10. Bake for about 45 minutes or until a skewer inserted in the middle comes out clean.
11. Cool completely before icing it. Cake will keep for three days at room temperature.

Caramel Syrup

2 cups granulated sugar
1/2 cup water
1 cup water - for stopping caramelization process

1. In a small stainless steel saucepan with tall sides, mix water and sugar. Brush down any stray sugar crystals with wet pastry brush.
2. Bring to boil in high heat. Cook until smoking slightly and the colour becomes dark amber.
3. Very carefully pour in one cup water. Caramel will jump and splutter about. Be careful!
4. Stir over medium heat until it has reduced slightly and feels sticky between two fingers. (Obviously wait for it to cool in a spoon before touching it.)
5. Remove from heat and cool completely. Syrup may be stored in jars.

Caramelized Butter Frosting

3/4 cup unsalted butter - softened
260 g  [2 cups] icing sugar (confectioner's) - sifted
5 Tbsp double cream
2 tsp vanilla extract
1 Tbsp caramel syrup
sea salt to taste

1. Cook butter in a saucepan until brown (about 5 minutes). Strain through a fine mesh sieve and set aside to cool.
2. Beat melted butter in a bowl while adding icing sugar a little at a time.
3. Add double cream and caramel syrup. Add salt to taste.

source : desarapen

Polvoron

Polvoron

• 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

Cooking Instructions:

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!

source :  panlasang Pinoy