Minatamis na Kamote

Minatamis na Kamote

• 4 pcs. medium size kamote (sweet potato)
• 1 cup brown sugar
• 2 cups water
• 1 teaspoon vanilla extract
• 1 pinch of salt

Cooking Instructions:

1. Boil a pot/ pan of water (large enough)
2. Add brown sugar and stir until diluted.
3. Add salt and vanilla extract and mix. Simmer until the mixtures becomes thick.
4. While boiling the syrup, peel and cut “kamote” into cubes about 1″x  1″ size.
5. Add “kamote” and lower to a medium heat. Cover and simmer for 8 to 12 minutes or until “kamote” is cooked.
6. Turn-off heat and allow the mixture to cool.

Optional: Add crushed ice and evaporated milk if you wish  Saging con Hielo on a summer time.

Pandesal

Pandesal

19 ounces (4 cups) unbleached bread flour, plus extra as needed
1 1/2 teaspoons instant yeast
2 teaspoons salt
1 to 2 tablespoons sugar, depending on sweetness level desired
1 egg, lightly beaten
1 tablespoon vegetable oil
1 1/3 cups cold water, about 40º F (see note 1 below)
1/4 cup bread crumbs (approximately)

Cooking Instructions: 

1.  In the bowl of a stand mixer, whisk together the flour, yeast, salt, and sugar.  Add the egg, oil, and water.  Using the dough hook, mix on low speed until all the flour is moistened, about 1 minute.  Increase the speed to medium-low, and knead for 5 to 6 minutes.  The dough should clear the sides of the bowl, and should be smooth and just a little sticky to the touch.  Add a little extra flour or water during the kneading process, if necessary to achieve the proper consistency.
2.  Transfer the dough into a lightly oiled bowl.  Cover tightly with plastic wrap, and refrigerate immediately.  Chill the dough overnight (or up to 3 days), checking periodically and pressing it down if it starts to rise.  Two to three hours before shaping, take the bowl out of the refrigerator, and let come to room temperature before proceeding.  If the dough starts to rise more than double its original size, press it down to deflate, and proceed with the recipe.
3.  Turn the dough out onto a lightly floured surface.  Gently press the dough into a flat oval.  Starting with one long side, roll up into a long cylinder, pressing to seal the dough as you roll.  Rolling underneath your palms, and pulling gently as needed, lengthen the cylinder into a long, thin rope, 1 to 2 inches in diameter, depending on the size of rolls desired.
4.  Scatter the bread crumbs across the work surface.  Gently roll the dough in the bread crumbs until completely coated.

If the crumbs do not stick, spray the dough with a little water, then coat again.

Cover loosely, and let rest for 5 to 10 minutes.  Lightly grease a large baking sheet, or line with parchment paper.
5.  Using a wooden bench scraper (not metal), or the dull back side of a knife, cut the rope of dough into 1 inch pieces.

Transfer each piece to the prepared baking sheet, cut side up.
Leave around 1 inch of space between each piece.  Cover loosely with lightly oiled plastic wrap, and let sit at room temperature until doubled in size, about 1 hour.  The rolls should touch each other as they rise.  Thirty minutes before baking, preheat the oven to 425º F.
6.  When fully risen, bake the rolls at 425º F for 10 minutes, then rotate the pan 180º.  Continue baking for an additional 5 to 10 minutes, or until well browned.  Transfer to a rack to cool thoroughly.

Notes:
1.  If you prefer to have your pan de sal the same day you make the dough, use room temperature water, and do not refrigerate the kneaded dough.  Simply let it sit, covered, at room temperature until doubled in size, about 1 hour.  Proceed with the recipe.
2.  In step 5, you can use whatever device you prefer to cut the individual rolls.  The only caveat is to choose something extremely dull, as even a metal bench scraper will make too clean a cut.  The goal is to pinch the dough a bit as you cut it, making it stick a little and not open too much as it rises.  Wood is ideal, but whatever you have around will surely do the trick.  The back of a knife worked well for me, but please be extremely careful when handling a knife thusly – it’s easy to slip!

Nutella Turon

Nutella Turon

• 1 spring roll wrapper
• 1/4 of a banana — slice it as if you were making a plus-sign (+) out of the banana. So slice it in half vertically, then again horizontally
• sprinkle of cinnamon
• dollop of Nutella

Cooking Instructions:

Place 1/4 of a banana on top of a spring roll wrapper. Then sprinkle a little cinnamon on the banana slice. 

Spread Nutella on the banana slice, and begin rolling the turon. 

Add oil in a small pan and put over heat. When hot, fry the turon until browned on both sides. 

Serve with your choice of dessert—we used a dulce de leche ice cream with a Nutella drizzle.

For the Nutella drizzle

Add 2 tablespoons of Nutella and 2 tablespoons of whipping cream in a small, microwave-safe bowl. Microwave for 30 seconds, then mix well. Lightly drizzle over the turon (and possibly other desserts!) for maximum deliciousness.

Chicken Inasal

Chicken Inasal

• 1 kg chicken cut into serving pieces
• Large Ziploc bag
• Barbecue sticks

Marinade:

• 2 tablespoons of minced garlic
• 2 tablespoons of minced ginger
• 3/4 cup of chopped lemongrass
• 1 cup of coconut vinegar
• 1/2 cup of calamansi juice
• 1 tablespoon salt
• 3 tablespoons of brown sugar
• 1 teaspoon of baking soda
• 1/2 tablespoon of ground black pepper

Basting sauce:

• 3 tablespoons of atsuete oil (annatto oil)
• 1/2 cup of margarine
• 1/4 teaspoon of salt
• 1 teaspoon of calamansi juice

Direction: 

Mix all the ingredients for the marinade in a bowl. If you have a food processor you can also use it for better result. Once you’re done, set the marinade aside.
- See more at: http://ffemagazine.com/chicken-inasal/#sthash.QdftHqpq.dpuf

• 1 kg chicken cut into serving pieces
• Large Ziploc bag
• Barbecue sticks

Marinade:

• 2 tablespoons of minced garlic
• 2 tablespoons of minced ginger
• 3/4 cup of chopped lemongrass
• 1 cup of coconut vinegar
• 1/2 cup of calamansi juice
• 1 tablespoon salt
• 3 tablespoons of brown sugar
• 1 teaspoon of baking soda
• 1/2 tablespoon of ground black pepper

Basting sauce:

• 3 tablespoons of atsuete oil (annatto oil)
• 1/2 cup of margarine
• 1/4 teaspoon of salt
• 1 teaspoon of calamansi juice

Cooking Instructions:

Mix all the ingredients for the marinade in a bowl. If you have a food processor you can also use it for better result. Once you’re done, set the marinade aside.

Pierce the chicken cuts with a fork to help the marinade seep into the meat better. Or try slicing the meat open with a knife instead. After that, take the Ziploc bag and put the marinade and chicken together. Massage the chicken with the marinade for a few minutes before placing it in the refrigerator.  Let itstay in the fridge for at least six hours to ensure that it will absorb all the flavors of the marinade.

For the basting sauce, just combine all the ingredients in a saucepan and simmer it on low heat for two minutes before setting it aside.

When you’re ready to start cooking, take your chicken cuts out ofthe fridge and skewer them with barbecue sticks, then it’s ready for the grill!
- See more at: http://ffemagazine.com/chicken-inasal/#sthash.QdftHqpq.dpuf

Pierce the chicken cuts with a fork to help the marinade seep into the meat better. Or try slicing the meat open with a knife instead. After that, take the Ziploc bag and put the marinade and chicken together. Massage the chicken with the marinade for a few minutes before placing it in the refrigerator.  Let itstay in the fridge for at least six hours to ensure that it will absorb all the flavors of the marinade.

For the basting sauce, just combine all the ingredients in a saucepan and simmer it on low heat for two minutes before setting it aside.

When you’re ready to start cooking, take your chicken cuts out ofthe fridge and skewer them with barbecue sticks, then it’s ready for the grill!

Take your basting sauce and apply agenerous amount on your chicken while it cooks over hot coals.

Once the chicken is cooked on both sides, you now have your very own chicken inasal!

tip: 

You can always substitute calamansi juice with lemon juice to have that tangy taste in your dish.

The best sawsawan or dipping sauce for chicken inasal is soy sauce with calamansi and some chopped chilis, but you can always try making your own sawsawan that better suits your taste.

source :  ffemagazine

Adobong Pato sa Gata

Adobong Pato sa Gata (Duck Adobo w/ Coconut milk)

8 cloves garlic, crushed
8 pieces bayleaf/laurel
1 teaspoon black peppercorn
100 ml Kikoman soy sauce
¼ teaspoon freshly ground black pepper
4 Tablespoons(¼cup) vinegar{6% acidity}
2 Tablespoons lemon/kalamansi juice
400 ml (1can) coconut milk
2 pieces red chilli{optional}
{Optional, if needed!}Season to adjust taste with salt and freshly ground pepper

Cooking Instructions:

1. Place duck on a large pot with garlic, bayleaf & peppercorn. Pour Kikoman soy sauce and add freshly ground black pepper. Cover with lid and place on very high heat. Bring to a boil, lower heat to simmer.
2. While simmering on low heat occationally check, stir and add water if sauce is drying up. Return its cover and continue simmering until duck meat is tender. {About 45minutes, duck meat is already tender.}
3. (Optional) If your duck comes w/ giblets, you can add it now. Stir and cover to cook for 5 minutes. Keep aside duck liver, we’ll add it later on.  Pour in the vinegar, I use redwine vinegar w/ 6% acidity. But you can use any available vinegar in your kithen. Bring heat to medium-high heat, cover with lid crack open for 5 minutes. Avoid stirring while the vinegar is being cook.
4. Pour in lemon/kalamansi juice, stir to blend flavour. Since duck is full of fats, you can tilt the pot and scoop out the excess fat oil. Add the duck liver and pour in the coconut milk.
5. (Optional) add chopped red hot chilli peppers. Hot and spicy foods will open up your appetite and strip to bottom your Duck Adobo in no time.
6. Lastly add some salt and freshly ground pepper to adjust to your desired taste.
7. Garnish with more red hot chilli peppers.

source : I cook on board

Skinless Pork Longganisa

Skinless Pork Longganisa

• 1 kilogram of ground lean pork, 10% fat
• ·         ¼ cup of brown sugar
• ·         1 tablespoon of rock salt
• ·         1 tablespoon of Worcestershire sauce
• ·         3 tablespoons of soy sauce
• ·         1 tablespoon of finely chopped garlic
• ·         ½ teaspoon of ground black pepper
• ·         4 1/2 inches x 3 inches wax paper

Direction:

If you already have all the ingredients, what you need to do first is to combine them all in a big bowl. Make sure everything is thoroughly mixed so the flavor is equally distributed in the meat. To make sure you achieve that, you will have to knead the ingredients with your hands. Don’t forget to wash your hands first before doing so! Or wear cooking gloves before letting your fingers dive into the bowl of the meat mixture.
- See more at: http://ffemagazine.com/skinless-longganisa/#sthash.cGBZGRqo.dpuf

• 1 kilogram of ground lean pork, 10% fat
• ¼ cup of brown sugar
• 1 tablespoon of rock salt
• 1 tablespoon of Worcestershire sauce
• 3 tablespoons of soy sauce
• 1 tablespoon of finely chopped garlic
• ½ teaspoon of ground black pepper
• 4 1/2 inches x 3 inches wax paper

Cooking Instructions: 

If you already have all the ingredients, what you need to do first is to combine them all in a big bowl. Make sure everything is thoroughly mixed so the flavor is equally distributed in the meat. To make sure you achieve that, you will have to knead the ingredients with your hands. Don’t forget to wash your hands first before doing so! Or wear cooking gloves before letting your fingers dive into the bowl of the meat mixture.

In the Philippines, longganisas normally have a hint of reddish color because of the extensive curing it goes through. If you want your skinless longganisa to appear more authentic, you can always add a bit of red food coloring to the pork mixture to have that “cured” look.

As a substitute for the hog casings, you will need kitchen wax paper to form the longganisa’s cylindrical shape. You will have to do this to make sure your longganisa will not crumble or deform once you fry it.  Place two to three tablespoons of the pork mixture on your wax paper, check that no meat is spilling, and roll the paper around. When you’re done, it should look like this:

Once you wrapped all the pork mixture in wax paper, put them in the freezer for at least three hours. However, overnight refrigeration is recommended so the meat will really absorb all the ingredients, making it more delicious.

If you’re ready to cook, unwrap the skinless longganisas from the wax paper and fry them in a pan using a bit of cooking oil.

Once cooked, drain the skinless longganisa in a paper towel to rid off the excess fat and serve them with sunny side up egg and fried rice for your very own longsilog.

source :  ffemagazine