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.

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.

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.

PUCHIFLAN (Puto-Kuchinta-Leche Flan)

PUCHIFLAN (Puto-Kuchinta-Leche Flan)

FLAN

4 egg yolks
1can condensed milk
1/4 teaspoon lemon juice or essence(optional)

Cooking Instructions
1.mix together the milk,lemon juice and egg yolk stir slowly to avoid bubbles.
2. Strain using a cheese cloth for a smooth texture.
3. Put 1 tablespoon of the flan batter in each plastic mold, make sure that the molds are greased with BUTTER lightly only don't over greased..(over greasing will cook the flan and it will taste like egg)
4. Steam for 5 minutes or until the batter is hard and not watery.

KUTSINTA

1 cup rice flour
3/4 c all purpose flour
1 c sugar
1/2 tsp lye water
1 tsp corn flour
1 tsp annato powder
2 1/2 c water

Cooking Instructions

1. Mix all dry ingredient , flour, rice flour, sugar, corn flour
2. Dissolve annato powder in the water
3.Gradually add water and continue mixing until free of lumps. Add lye water mix until well combined.
4 Pour mixture into slightly greased molds. Arrange in steamer. Put a cloth under the steamer cover to prevent water from dripping to the kutsinta. Steam for 45 minutes

PUTO

2 cups all purpose flour

1 and 1/2 table spoon of baking powder

1 cup white sugar

1/2 tsp salt

2 eggs

1/4 cup melted butter

1 3/4 cup water

Cooking Instructions

1. Mix all the dry ingredients flour, baking powder, sugar, salt. Make sure that it is incorporated. (Thoroughly mix ) 2. Add the wet ingredients water, butter & egg. 3. Stir slowly until lump free. 4. For soft texture strain with a cheese cloth.

PUCHIFLAN

1. Steam 1 tbsp of flan mixture for 7 mins, let it cool. 
2.Top with 1 tbsp of kutsinta mixture steam for 10 mins. Let it cool again. 
3.Pour 2 tbsp of puto mixture and steam for another 10 mins. Let it cool again before un molding

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.

Tokneneng and Kwek Kwek

Tokneneng and Kwek Kwek

• 12 to 18 pieces boiled quail eggs
• 1 cup flour
• 3 tbsp cornstarch
• 1/2 cup water
• 1 tbsp anatto powder (pinulbos na atsuete)
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 2 cups cooking oil

Cooking Instructions:

1. Place the cornstarch in a container and dredge the boiled quail eggs. Set aside.
2. In a mixing bowl, combine flour, salt, and pepper then mix thoroughly.
3. Dilute the anatto powder in hot water then pour-in the mixing bowl with the other ingredients. Mix well.
4. Place every the quail eggs in the mixing bowl and jacket with the batter.
5. Heat the pan and pour the cooking oil.
6. When the oil is hot enough, deep-fry the quail eggs by scooping them from the mixing bowl using a spoon. Make positive that each is coated with batter.

7. After a few minutes, remove the fried quail eggs from the pan and place in a serving plate.
8. Serve with vinegar or fish ball sauce while yet crispy. Share and Enjoy!
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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.

Tortang Talong

Tortang Talong

• 3 eggplants
• 2 eggs
• salt and pepper to taste.
• Oil for frying

Cooking Instructions:

1. With a knife or fork, prick eggplant. Lay eggplant directly on gas stove top over high flame and roast, rotating occasionally with tongs, until slightly softened and skin is evenly charred. 
2. Allow to cool to touch and peel skin. Gently rinse under cold, running water to rid of stray skin. With the back of a fork, flatten the eggplants but leaving the stems intact.
3. In a wide pan over medium heat, heat oil. In a shallow bowl, combine eggs and salt and pepper to taste. Beat until foamy. 
4. Holding by the stem, dip eggplant into the eggs and quickly slide into pan. Cook for about 2 to 3 minutes on each side or until golden. Repeat with remaining eggplants.
5.  

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.