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.

Easy Crab & Pork Siomai Recipe

INGREDIENTS:

• 2 lbs ground pork
• 12 ounces crab meat
• 3 tbsp sesame oil
• 1 large egg
• 1 medium sweet onion, minced
• 1 cup minced carrots
• 1 pack won ton wrapper
• ½ teaspoon ground black pepper
• 2 tsp salt
• Cooking oil spray
• 5 cups water (for steaming)

Cooking Instructions

1. In a large mixing bowl, combine the pork and crab meat. Mix well using a spatula or long wooden spoon.
2. Add the sesame oil, egg, salt, pepper, onions, and carrots. Continue to mix until all the ingredients are properly incorporated. You can even mix using your hand if you feel comfortable doing this.
3. Scoop around 1 to 1½ teaspoon of mixture and place at the middle of a wonton wrapper.
4. Fold the wonton wrapper to cover all the sides. Make sure that you leave the top open. Do this step until you are down with the last shumai. If you need more guidance on this step, this pork siomai recipe cooking video might be helpful.
5. Spray cooking oil on the base of a bamboo or metal steamer to avoid the shumai from sticking. I use Pam cooking oil spray all the time, but feel free to use whatever brand suits you. If you do not have a cooking oil spray around, you can spread about a tablespoon of cooking oil using a paper towel.
6. Arrange the shumai on steamer. Make sure that you leave a little space in between each piece to prevent the shumai from sticking to each other.
7. Pour the water into the steamer and let boil.
8. Steam the crab and pork shumai for 20 to 25 minutes.
9. Remove from the steamer and serve with ponzu or soy sauce and a lemon dip.
10. Share and enjoy!

SOURCE: panlasangpinoy.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.

Chicken Paella

Chicken Paella

Ingredients:

* 1 kilo chicken (cut into small pc)
* 1/4 kilo chicken giblets & liver
* 2 cans tomato sauce
* 2 large onions chopped
* 1/2 head garlic, minced
* 1 pc. bay leaf (laurel)
* 2 bell peppers, red & green (strips)
* 1/2 kilo tahong (cooked in shell)
* 3-4 crabs (cooked, quartered)
* 1 cup sweet green peas
* 2 chorizo de bilbao (sliced diagonally, 1/4′ thick)
* 1 tsp. pimenton powder
* salt to taste
* 1 hard-cooked egg (garnishing)
* 3 cups rice
* 4-5 cups water

Cooking Instructions

1). Saute and brown garlic in oil. Stir in half of chopped onions. When wilted, add chicken. Stir unitl light brown.

2). Pour in tomato sauce. Add bay leaf and salt. Cover. Cook until almost done.

3). Add pimenton, stir to blend well with sauce. Then, add pepper strips, tahong, shrimps, peas, chorizo, and crabs. Boil for 10 minutes. Set aside.

4). In a big wok or KAWALI, saute’ remaining onions until soft. Add 1 can tomato sauce, water, and rice (previously washed). Stir to blend water with tomato sauce. When it boils, cover, lower heat to medium temperature and continue cooking until rice is cooked.

5). When done, toss rice with fork to make it fluffy. Then, add 3/4 part of cooked mixture to rice. Increase heat. Mix to blend the cooked mixture and rice evenly. Cook until dries.

6). Place in a big dish, spread the remaining cooked mixture on top. Garnish with sliced hard-cooked egg and chopped spring onion.

Serve hot and enjoy.

Note: Image may vary with the end result of this recipe.

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.