Chicken Liver Adobo with Hard Boiled Egg

Chicken Liver Adobo with Hard Boiled Egg

Ingredients

• 1 pound of chicken liver
• 1 red bell pepper, sliced thinly (optional
• ¹⁄₃ cup of soy sauce
• ³⁄₄ cup of vinegar
• 1-2 cups of water
• 1 teaspoon of garlic, minced
• 1 small onion, sliced
• ¹⁄₂ teaspoon of whole black peppercorns
• 2 pieces of bay leaf
• 1 tablespoon of sugar
• 4-5 tablespoons of cooking oil
• 3-4 eggs, hard boiled with shells removed

Cooking Instructions

1. Rinse the chicken liver with clean water.
2. Heat a frying pan over medium heat then add the cooking oil.
3. Add garlic to pan and fry it until it is slightly browned.
4. Then add the onions and cook until they become translucent.
5. Now add the bell pepper and saute for 5 minutes.
6. Add the soy sauce and simmer for a few minutes.
7. Add the chicken liver and simmer over medium heat until the liquid has reduced.
8. Add the whole peppercorns, bay leaf, sugar and vinegar, but do not stir.
9. Once this starts to boil, stir then add water according to your taste.
10. Continue simmering until the sauce is reduced.
11. Add the hard boiled eggs.
12. Serve hot with steamed rice and enjoy!

 
source : http://www.filipinochow.com

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Delicious Binangol

Delicious Binangol 

Ingredients:

¾ cups of raw taro root (gabi)
1 cup of coconut milk (or milk from 2 medium sized coconuts)
¾ cup of brown sugar
4 medium sized coconut shells (cleaned thoroughly)
1 oz or ½ can of condensed milk (full cream)
4 pieces of egg yolks
Few pieces of wilted banana leaves
String

Cooking Instructions

1.) Get the raw taro root, coconut milk and brown sugar. Mix these ingredients thoroughly. Place a non-stick pan over medium heat, pour the mixture then cook it for about six minutes. Stir constantly.

2.) Reduce the heat of the stove. Continue cooking the mixture for ten minutes more.

3.) After ten minutes have passed, pour in the coconut milk. Cook the mixture over medium heat for 20 minutes more. Again, do not forget to stir the mixture on a regular basis.

4.) Pour the mixture into the coconut shells. Create a space in the center of the mixture then place the egg yolk in it.

5.) With the use of a tuber mixture, cover the top part of the coconut shell. Spread the mixture smoothly. Ensure that the mixture is close to the shell or the brim.

6.) Use two pieces of wilted banana leaves to cover the entire shell. Tie the leaves securely with the use of a string.

7.) Place the shells in a steamer and steam the  mixture for about half an hour.

8.) Serve the coconut shells right away.

Cooking Tips:

1.) If you think that the binangol recipe provided above lacks some punch or flavor, you have the option to add chopped nuts. There are no recommended variants– you can choose whatever you want!

2.) In the event that you find it difficult to look for coconut shells, then there is a much easier alternative– small cereal bowl. This will be a much accessible alternative.

3.) This native delicacy can be taken into a whole new level. Most binangol recipes are now done with layers. A layered binangol or binagol is created with the addition of either a cassava or a purple yam.

Pianono

Pianono

Ingredients:

• 6 eggs separated
• 6 tbsp sugar
• 6 tbsp cake flour, sifted
• 1/3 tsp cream of tartar
• caster or superfine sugar for dusting
• margarine

Cooking Instructions

1. Preheat oven at 375°F.
2. Beat the egg whites with an electric hand mixer.
3. Slowly add the sugar one tbsp at a time beating well after each addition.
4. Beat the egg yolks and add them to the egg whites at a slow speed.
5. Fold in the flour one tablespoon at a time.
6. Pour the mixture gently into the prepared jelly roll pan, lined with wax paper.
7. Bake in the oven for about 15 minutes or until the center of the cake is slightly springy.
8. Remove from oven and let the cake cool.
9. On a work surface sprinkle the wax paper evenly with caster sugar.
10. Turn the pan onto the sugared wax paper, then carefully remove the tin.
11. Remove the wax paper from the cake.
12. Spread the margarine over the cake, sprinkle with sugar over the margarine.
13. With the longest side facing you, roll up the cake away from you.
14. Dust it with sugar and slice crosswise.

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

PORK SIOMAI

PORK SIOMAI


 
Ingredients:
 
1/2 kilo ground pork
3/4 cup onion, minced
2 tbsp garlic, minched
3/4 cup carrots, minced (i mix carrots and parsnip)
1 egg
1/2 tsp salt
1/2 tsp pepper
2-3 green onions, chopped
1 stalk celery, chopped
1 tsp sesame oil
wonton or siomai wrapper 

Cooking Instructions

Combine all the ingredients together except the wrapper.

Wrap the meat in wanton wrapper by placing about 1 tbsp of meat in the center.

Place all the wrapped meat in the steamer.

Steam for 20-25 minutes or deep fry.

DIPPING SAUCE:
2 tbsp soy sauce
1 tbsp lemon or calamansi

 

Spicy Chicken Adobo in Annatto

Spicy Chicken Adobo in Annatto

Ingredients:

• 2 lbs. chicken, cut into serving pieces
• 1 cup white vinegar
• 1/4 cup  soy sauce
• 1/2 cup atsuete or annatto water (mix 1/2 tbsp. annatto powder in 1/2 cup water with 1 tsp. cooking oil)
• 5 cloves garlic, crushed and sliced for marinating
• 3 cloves garlic, minced for sautéing
• 1 medium onion, chopped
• 1 tbsp. ginger, minced
• 4 pcs bay leaves
• salt and pepper to taste
• 1 tbsp. brown sugar
• 2 tbsps. cooking oil
• chili flakes to taste

Cooking Instructions:

1. In a large container, combine chicken, vinegar, soy sauce, atsuete water, garlic, bay leaves, salt, pepper, chili flakes, and sugar for at least 1 hour.
2. In a pan. sauté garlic, onion and ginger for 1-2 minutes.
3. Add the marinated chicken (without the marinade; save and set it aside) and stir-fry until light brown.
4. Pour marinade and simmer in low fire, stirring occasionally until sauce is thickened.
5. Serve hot with rice.

Kalamay-Hati or Calamay Hati

Kalamay-Hati or Calamay Hati 

Ingredients 

(Good for 4-6 servings):

* 2 cups glutinous rice flour

* 2 cups dark brown sugar (it can be adjusted based on your preference)

* 4 cups coconut milk (combination of two cans of coconut milk and 1 cup of water)

Kalamay-Hati or Calamay Hati Cooking Instruction:

1). In a large wok, combine coconut milk and rice flour. Stir it well until there’s a lumping in the mixture.

2). Cook in medium heat. You have to stir it continuously while cooking to prevent sticking at the bottom of the wok. Stir it in one direction only for 30 minutes.

3). Add dark brown sugar and keep on stirring until mixture thickens to desired consistency.

4). If you want your kalamay to be very thick and sticky, cook it in low heat when it is already thick enough or if you feel like that it’s getting heavy for you to stir it. Keep on stirring to avoid burnt mixture and sticking at the bottom of the wok.

5). Take off from heat and cool.

Kalamay-Hati or Calamay Hati can be serve and eaten at its plain state. You can add some toppings into it like sesame seeds or even latik to taste. It can be also eaten as a palaman for any type of bread but preferably for hot pandesal.

Silvanas

Silvanas

Meringue Wafer:

• 1/2 cup egg whites
• 1 tsp. cream of tartar
• 3/4 cup caster sugar
• 1/4 tsp. almond extract
• 1/4 cup all purpose flour , sifted
• 1/2 cup cashew nuts, finely ground and sifted

Icing:

• 1/2 cup butter, softened at room temp.
• 1/2 cup powdered sugar
• 1/8 cup milk

Coating:

• 1 3/4 cups cashew nuts, finely ground + 1/4 cup bread crumbs  or
• 1 3/4 cups cake crumbs + 1/4 cup cashew nuts, finely ground

 Cooking Instructions

• Preheat oven to 300F. Grease and flour cookie sheet or use a good quality wax paper.
• Grind cashew nuts finely in a food processor with all-purpose flour. But if you don’t have you can do it manually with mortar and pestle as what I did. Sieve crushed cashew nuts and set aside. Sift all-purpose flour in a separate bowl and set aside as well.
• Combine egg whites and cream of tartar in a mixing bowl with wire whip attachment. Mix at medium speed for 1 minute while gradually adding the caster sugar. Switch the speed and add the almond extract, continue beating the egg whites until stiff peaks are formed and glossy.
• Fold in flour and cashew nuts together over a sieve and gradually cut and fold until well blended. Put mixture into piping bag and snip the end with a scissor.
• Pipe meringue onto the prepared cookie sheet lined with wax paper. To yield the same size of meringue wafer make a circle pattern using any size of round shape you got and trace it on the wax paper for an even outline. In this procedure I used a 2 inch cookie cutter, the size is just perfect for me.
• Pipe meringue evenly onto the sheet, this recipe makes 24 wafers; yields a dozen of decadent sylvana. Bake the meringue in the center of the oven for 25 minutes or until lightly brown.
• Let it cool completely before transferring to a wire rack to prevent the wafers from cracking. Meringue wafers are fragile when it’s hot and very easy to peel off when it’s completely cooled.
• Prepare icing while waiting for the meringue wafer to cool down. Dissolve sugar in milk, then cream butter until pale in color. Add sugar-milk solution slowly while beating continuously until smooth.
• Chill the butter mixture while preparing for the coating mixture. In a bowl crumble leftover slice of sponge cake, mamon or any plain yellow cake.  In this recipe I’m using one of my Torta Cake Cebuano that I made earlier. Crumble the cake finely and add the finely ground cashew nuts and mix well, then set aside.
• To prepare the other coating mixture mix finely ground cashew nuts and add the bread crumbs in a separate bowl and mix well, then set aside. If you don’t have bread crumbs that would be fine ‘coz it’s just an extender (cashews are expensive why not add a cheaper extender, that doesn’t compromise the taste anyway).

To assemble the Sylvanas : Stir chilled butter lightly to soften and using a brush, brush icing on a meringue wafer and sandwich with another meringue wafer. Hence, that most of  Sylvanas recipe procedures I’ve seen are sandwiched in reverse “flat-side-out”. I don’t really know why it has to be done like that but I guess to have a crunchy Sylvanas exterior and a soft and gooey interior. But I find it too buttery ‘coz I have to fill the center with lots of butter to make a flat and even sides.

source:  pinoyrecipe.net

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Adobong Pork Isaw

Adobong Pork Isaw

Ingredients:

• 300g pork intestines
• 1/2 liter water
• 1 cup soy sauce
• 1 cup vinegar
• 2 pcs laurel
• 2 tbsp sugar
• 1 tbsp black peppercorns
• 1/2 head garlic
• spring onion for garnish

For Basting:

• 1/3 cup adobo broth
• 1 tbsp butter

Cooking Instructions:

1. In a pot, place pork intestines, water, soy, vinegar, laurel, sugar, peppercorn and garlic and boil. Cook until pork is done.
2. Melt butter in a small pan and add a little adobo broth for basting.
3. Skewer the intestines and grill while basting the pork until charred.
4. Garnish with spring onions and serve with vinegar and garlic.

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Baked Bibingka

Baked Bibingka

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

Cooking Instructions:

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 NESTLE Fresh Milk into the egg. Beat to blend thoroughly.
5). Pour mixture in lined pans.
6). Bake for 10 minutes, then remove from the oven.
7). Spread butter on top then sprinkle with sugar and grated cheese.
8). Decorate with salted egg slices and bake for 10 to 15 minutes more.

Easy Gyoza (Pan Fried Dumplings)

INGREDIENTS:

• Store-bought gyoza wrapper
• Oil, for pan-frying
• Water, for steaming

For the Filling:

• 8 oz ground pork
• 2 oz cabbage, shredded and cut into small pieces
• 1 thumb-sized ginger, peeled and grated
• 1 clove garlic, peeled and grated
• 1/2 tablespoon cornstarch
• 1 1/2 tablespoons Mizkan (Bonito Flavored) Soup Base or 1 tablespoon soy sauce
• 1/2 tablespoon sake
• 3 dashes white pepper
• 1/2 teaspoon sesame oil
• 1 tablespoon chopped scallion, green part only
• Pinch of salt

For the Ponzu Dipping Sauce (Optional):

• 4 tablespoons Mizkan AJIPON® Ponzu or regular Japanese Ponzu
• 1/2 teaspoon sesame oil

Cooking Instructions

1. In a bowl, combine all the ingredients in the Filling and blend well. The Filling should be sticky and cohesive.
2. In a dipping bowl, combine the Ponzu with the sesame oil. Stir to blend well.
3. To assemble the gyoza, place a piece of the gyoza wrapper on your palm or a flat surface. Spoon about 1 teaspoon of the Filling onto the center of the wrapper. Dip your index finger into some water and moisten the outer edges of the dumpling wrapper. Fold the gyoza over, press and seal the left end. Use your thumb and index finger to make a pleat. Pinch to secure tightly. Repeat the same to make the pleats. (Start with 3-4 pleats if you are a beginner). A nicely wrapped gyoza should have a crescent shape.
4. Heat up the oil in a skillet or stir-fry pan over medium heat. Arrange the gyoza  and cover with the lid. Pan-fry the gyoza until the bottoms turn golden brown and become crispy. Add about 1/4-inch water into the skillet or stir-fry pan and cover the lid immediately. The water should evaporate after a few minutes. Continue to cook the gyoza for a couple of minutes to crisp up the bottoms.
5. Remove the gyoza from the skillet or stir-fry pan and serve immediately with the Ponzu dipping sauce

SOURCE: atbp.ph
IMAGE: manusmenu.com

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

SILVANAS

SILVANAS

Meringue Wafer:

1 cup egg whites

1 tsp. cream of tartar

1 cup sugar

Pinch of salt

½ cup all purpose flour , sifted

1/2 cup cashew nuts, finely ground and toasted

For French Buttercream:

           1/3 cup water

            1 cup sugar

           ¼ tsp. cream of tartar

           6 egg yolks

         1 cup butter

         2 tsps. vanilla

For coating:  1 cup finely chopped and toasted cashews + ½ cup toasted flour   OR

                       Crushed grahams

Cooking Instructions



1.    Combine water, sugar and cream of tartar in a thick saucepan and mix well.  Clip candy thermometer.  Cook over medium high heat until syrup reaches 250 degrees F.
2.    Start beating the egg yolks when temperature of the sugar mixture reached 220 deg.
3.    Beat egg yolks until thick and lemon-colored. 
4.    When syrup temperature reaches 250 degrees, remove from fire and add syrup in thin streams to the egg yolks, while beating at high speed.  Chill.
5.    In another bowl, cream butter until light and fluffy.
6.    Gradually add the chilled egg yolk mixture to the butter while beating at medium speed.  Wait for the butter to absorb the yolk mixture before adding the next spoonful or so.
7.    Add vanilla.  Refrigerate until ready to use.
8.      Pre heat oven to 300 deg F.  Line 2-3 cookie sheets with parchment paper.
9 Trace about 24  2-inch circles on the parchment papers and invert the papers. 

10.  Combine egg whites, sugar, salt, vanilla and cream of tartar in a mixing bowl with wire whip attachment.  Start mixing at medium speed and continue beating until stiff peaks are formed and glossy.
11.Stop mixer and add in flour and cashew nuts and mix on high until well blended. Put mixture into piping bag fitted with a plain ½ inch round tip.
12. Pipe meringue onto the prepared cookie sheets.
14. Bake the meringue in the center of the oven for 25 minutes or until lightly brown.
15. Let it cool completely before transferring to a wire rack to prevent the wafers from cracking. Meringue wafers are fragile when it’s hot and very easy to peel off when it’s completely cooled.





DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.