Mag Food Trip Tayo!

Banana Walnut Cupcakes

2010-05-03T22:48:00.005+08:00

1/2 c butter
1 1/2 c sugar
2 eggs
1 t vanilla
1 c ripe bananas, mashed
2 c all purpose flour
1/2 t salt
1 t baking powder
1/2 t baking soda
1/3 c skimmed milk
1/2 c walnuts, chopped

Procedure:
1) Preheat oven to 350F (175C). Line two 12-hole muffin pan with baking cups.
2) In a small bowl, combine flour, salt and baking powder. Sift and set aside.
3) In a mixing bowl, cream the butter and sugar until slightly fluffy and light yellow in color.
4) Add the eggs one at a time, beating well after each addition.
5) Add in the vanilla and mashed bananas. Mix well.
6) Partition the flour mixture into four parts, and add alternately with the milk (the last addition should be the fourth part of the flour mixture).
7) Fold in the walnuts.
8) Pour into the prepared muffin pans, filling around 3/4 of each baking cup.
9) Bake for around 20 minutes, or until a toothpick inserted into the center comes out clean.

Note: This mixture can also be cooked in two medium sized (buttered and floured) loaf pans for around 30-45 minutes.

Double Chocolate Macadamia Fudge Brownies

2010-05-03T22:05:00.005+08:00

200 g baking chocolate
150 g butter
2 T strong instant coffee
1/2 c raw sugar, mixed with
1/4 c caster sugar
2 eggs
1 t vanilla
3/4 c all purpose flour
1/2 t salt
1/2 t baking powder
1/3 c mini marshmallows
1/3 c toasted macadamia nuts, cut in half
1/3 c white chocolate chips

Procedure:
1) Preheat oven to 350F (175C). Line an 8x8 square pan with baking paper.
2) In a small saucepan over low heat, melt the chocolate and butter. Turn off the heat and add in the coffee and three-fourths of the sugar mixture. Let the mixture cool to room temperature.
3) In a small bowl, combine the flour, salt and baking powder. Sift together and set aside.
4) In a large mixing bowl, combine the eggs, vanilla and remaining sugar mixture. Beat together until slightly frothy.
5) Add in the cooled chocolate mixture and beat until blended.
6) Fold in the flour mixture and mix just until incorporated.
7) Add in the marshmallows, nuts and chocolate chips.
8) Pour into prepared pan and bake for 35 minutes.
9) Cool completely before cutting into squares.

Italian Sausage Linguine

2009-12-13T12:21:00.003+08:00

1 T olive oil
1 t butter substitute
1/2 t red pepper flakes
6 cloves garlic, minced
400 g italian sausage, cut into 1/2 inch thick half-rounds
1 t dried basil leaves
1 t dried oregano leaves
8 large ripe tomatoes, blanched, peeled, seeded and cut into chunks
200 g tomato sauce
300 g linguine, cooked according to package directions
grated parmesan cheese

Procedure:
1. In a skillet over medium fire, heat olive oil and butter substitute.
2. Sprinkle red pepper flakes and heat for around a minute.
3. Saute minced garlic until the aroma is released. Do not brown the garlic.
4. Add in the italian sausage and saute until both sides have browned slightly.
5. Add in the dried basil and oregano leaves, rubbing them within your palms to release the flavor of the herbs.
6. Add in the prepared tomatoes and saute for around five minutes.
7. Add in the tomato sauce and saute for around five minutes more. Adjust the seasoning.
8. Turn off the heat and add in the cooked linguine. Toss the pasta into the sauce.
9. Sprinkle with grated parmesan cheese on top. Serves 4.

Apple Walnut Cake

2009-11-27T21:30:00.003+08:00

My first post in almost a year (or at least, since the pregnancy). Finally, I have a good convection oven again :)

This cake is very moist and flavorful -- amazing what fresh apple chunks and cinnamon can bring. Next time, I'll probably use a little less sugar, and try out a cream cheese frosting as well.

Ingredients

2 c all purpose flour
1 T ground cinnamon
2 t baking powder
1/2 t baking soda
1 t salt

3 eggs
3/4 c white sugar
1 c raw sugar
3/4 c canola oil
1 t vanilla

4 c diced red apples (cored but not peeled)
1 c chopped walnuts

Glaze (optional)
1/2 t vanilla
1 c confectioner's sugar
2 T evaporated milk

Procedure:
1. Preheat oven to 325F / 165C. Line, grease and flour a 9-in round cake pan (I used a springform pan, with 3-in sides).
2. In a bowl, blend together all the dry ingredients (flour, cinnamon, salt, baking powder, baking soda). Set aside.
3. Beat the eggs at medium speed until slightly frothy.
4. Add in the sugar while continuing to mix at low speed.
5. Add in the vanilla and canola oil gradually.
6. When blended, add in the dry ingredients (half at a time, blending well after each addition).
7. Fold in the apple and walnuts.
8. Pour into the prepared pan, making sure to leave enough room for the cake to rise (fill to around 3/4 full only).
9. Bake for around 1hr 15 mins to 1hr 25mins, or until a stick inserted into the center comes out clean.
10. Cool for around 15 mins before removing the sides of the pan.
11. Pour the glaze on top of the cake.
12. Cool cake thoroughly before slicing. The cake tastes better the next day, when the flavors have melded together. A mug of hot tea will be perfect with this cake :)

not a recipe post

2009-09-15T14:27:00.003+08:00

It's been a long time since my last post -- been busy with pregnancy, and now, motherhood.

Anyway, I'm in the market for a new oven. The apartment we're renting now doesn't have one installed, and I figure if we go home we could bring it with us to furnish the condo. It's just a) I don't really have the money to spend on a non-necessity right now, and b) I don't really know which one to buy.

Here's what's important to me:
1) price
- Ideally, only S$200. But after some net-shopping, that seems impossible. So now I'm raising my budget to S$500, on the condition that I save up with my own money (read: not from the joint account) before I buy it.
2) size
- Must be a lot bigger that the last oven I used. So I'm guessing, at least 33L. Better if I can find one that fits two cookie trays.
3) durability
- Hopefully not made in China, although I'm sure that will be hard to find these days.
4) temperature
- Maximum of 240C or so is fine. Fan-assisted is preferred.
5) heating elements
- Top and bottom heating elements are a must.
6) maintenance
- Should be easy to clean. Preferably black.

Here are my options:
1) Morries, Cornell or any other *cheap* oven
- Sure, the last oven I used (in the previous apartment) was also a cheap-o, and it turned out fine for cookies and baked pasta. But it was too small to bake a cake in (top got burnt when it rose). So I figure, if I'm buying one for myself, I would go with a bigger one and something that would cook evenly.

2) Second-hand Rowenta, Baby Belling or Delonghi

3) Rowenta OR-9040
Price: U.P. S$529 at Harvey Norman. S$441 until 27 September, add S$1 for 3-yr extended warranty
Size: 38L, 2kW
Durability: Made in France. But word on the street is that it's now made in China.
Temperature:
Heating elements: top and bottom

4) Delonghi AOV-842
Price: U.P.S$699 at Courts. S$599 until
Size: 42L,
Durability: unknown
Temperature:
Heating elements:

Now I wonder how long it will take me to set aside S$500 :)

Edit: I am now the proud owner of a Rowenta Gourmet OR-9080 convection oven. Bought it for around 569 at Courts. We almost got the Delonghi AOV-842 because it's bigger and has a stainless steel body. But it was out-of-stock at the store AND has more heating coils at the top than it has at the bottom, which could make for less even heating. I'm quite happy with our choice :)

As for the mixer, I've settled for a cheap $35 Cornell stand mixer. It's quite good for the price, but I'll still save up for a KitchenAid or at least a Kenwood :)

Three-Cheese Spinach Pasta

2009-05-01T19:21:00.002+08:00

200 g penne pasta, cooked according to package directions (reserve 1/2 c of the water)
1 T butter or butter substitute
1 T flour
1/2 c evaporated milk
pinch of ground nutmeg
freshly ground black pepper for seasoning
1/2 c button mushrooms, sliced
1 c spinach leaves
1/2 c shredded mozzarella cheese
1/2 c grated parmesan cheese
1/4 c low-fat cottage cheese
extra parmesan and mozzarella cheese for topping (optional)

1. In a pan over low heat, mix together butter and flour. Cook until slightly bubbly and light yellow in color.
2. Add in the mushrooms, black pepper, milk, nutmeg, and spinach. Cook for around 2-3 minutes or until the spinach is cooked halfway.
3. Take the spinach out of the pan and set aside.
4. Add in the mozzarella and parmesan cheese. Allow the cheese to melt into the mixture, stirring occasionally.
5. Add in the cooked penne pasta and the reserved water. Cook for around 3 minutes or until the mixture thickens again. Stir occasionally.
6. Add in the cottage cheese and spinach and mix just until incorporated.
7. Top with extra parmesan and mozzarella cheese if desired.
8. Cool for around 5 minutes (or until the cheese topping melts) and serve.

Maja Blanca 2

2009-05-01T17:05:00.004+08:00

(cornstarch version)

600 gm coconut milk (around 3 cups)
1/2 can tall evaporated milk
1 1/2 c sugar
1 1/3 c cornstarch
1 can fresh corn kernels (can increase to 2 cans if desired)

1. In a pot, mix together the coconut milk and evaporated milk.
2. In a separate bowl, mix together the sugar and cornstarch. Add 1-2 cups of the milk mixture to dissolve the dry ingredients completely.
3. Strain the sugar/cornstarch mixture back into the pot.
4. Heat the mixture (low to medium heat) until it thickens.
5. Add in the fresh corn kernels and mix.
6. Pour the mixture into an oiled pan (mixture should fit into a 9x9x2 inch square pan).
7. Let cool before serving.

Pork Humba

2009-03-18T20:30:00.003+08:00

Ingredients:

250 g pork belly, cut into serving pieces
4 cloves garlic, crushed and peeled
1/4 c light soy sauce
1/3 c packed brown sugar
1/3 c vinegar
1/4 t salt
1/4 t black peppercorns
1 bay leaf, cut in half
1 T oil
1 c water
2 potatoes, peeled and cut into serving pieces
1/3 c salted black beans, rinsed and drained
1/3 c dried banana blossoms (optional)
1/4 c roasted peanuts (optional)
2 hard boiled eggs (optional)

Procedure:
1. In a pot, put together all ingredients except for potatoes, black beans, peanuts, banana blossoms and eggs.
2. Bring to a boil, and lower the heat. Simmer until the pork is around halfway done.
3. Add in the potatoes. Simmer until the meat and potatoes are tender.
4. Add in the black beans and banana blossoms, if using. Simmer for around 5 minutes more.
5. Add in the peanuts and eggs. Simmer for around 2 minutes, or until the sauce has reduced and thickened slightly.
6. Remove the bay leaf before serving.
7. Serve warm with rice.

Ox Tail Kare-Kare

2009-03-01T14:01:00.002+08:00

Ingredients:
1/2 k ox tail, cut into serving pieces
6 c boiling water with
1 t salt

6 cloves garlic, minced
1 t atsuete powder, dissolved in
2 T oil

1 1/2 T toasted glutinous rice flour, dissolved in
1/2 c water
1/4 c creamy peanut butter (plain)
1 T cooked shrimp paste (bagoong alamang)

1 large eggplant, sliced diagonally into 1-inch strips
1 large head of pechay or endives, with bottom discarded
1 c long bean (sitaw), cut into 1 1/2-inch strips

Procedure:
1. In a medium casserole with water and salt, boil the ox tail for 30 minutes or until slightly tender.
2. In a separate pan, heat the atsuete oil and saute the garlic for around 5 minutes. Do not burn the garlic.
3. Add in the ox tail pieces and fry on all sides until lightly browned. Add in around 1-2 cups of boiling water from the casserole.
4. Put the ox tail pieces back into the casserole. Strain the remaining liquid from the pan and add into the casserole.
5. Leave the ox tail pieces to boil until they are completely tender. The meat should break away slightly from the bone when pierced with a fork or knife. Add in several cups of water as needed.
6. Once the meat is tender, add in the dissolved toasted rice flour, peanut butter, and cooked shrimp paste. Simmer for around 7 minutes. The sauce should be thick but not clumpy. Add water if needed.
7. Add in the eggplant and continue to simmer for around 3 minutes.
8. Add in the long bean. Simmer for 2 minutes more.
9. Add in the pechay or endives, and simmer for a minute or so.
10. Serve warm with additional cooked shrimp paste on the side.

Gyudon (Beef Bowl)

2008-12-13T14:51:00.003+08:00

Here's a quick and easy version of the popular Japanese standard fare. It's what we prepare when we have a craving for Yoshinoya, but don't really want to go out.

Gyudon

Marinade:
1/3 c teriyaki sauce
1/2 t sesame oil

300 g beef sukiyaki

1 T oil
1 large onion, cut into chunks
2 T teriyaki sauce
3-4 dashes of sesame oil
freshly ground black pepper

2 bowls of freshly cooked rice

Accompaniment:
red pepper flakes
pickled red ginger
soy sauce
egg

Procedure:
1. Marinate beef sukiyaki in the teriyaki sauce and sesame oil mixture for at least 10 minutes.
2. Heat the oil in a skillet. Fry the onions until translucent.
3. Add in the marinated beef (throw away the marinade). Fry over high heat until the meat is cooked.
4. Add in the teriyaki sauce and sesame oil towards the end of cooking. Season with freshly ground black pepper.
5. Serve immediately, on top of freshly cooked rice. Garnish with red pepper flakes, and a piece of fresh egg if desired. Note: If serving with fresh egg, make sure that the rice is steaming, and serve immediately so that the whole dish can be mixed in the bowl. The heat should be enough to cook the egg. Alternatively, you may add the eggs into the pan (making sure that the heat is very low) before you serve the beef on top of rice bowls.
6. This dish is best eaten immediately, and served with extra red pepper flakes, pickled red ginger, and Japanese soy sauce.

Fish Bistek

2008-12-13T14:40:00.003+08:00

I know, I know. It shouldn't really be called "bistek" because it's not beefsteak :) But it just wouldn't sound right if I put "fish steak" on the title, because it connotes western cooking, which this dish definitely is not. At any rate, here's the fish bistek... or, more accurately, fish steak or maybe fishtek ;-)

Fish Steak
1/3 c soy sauce
juice of 3 calamansi
1/4 t sugar
1 T vinegar
1 T oil
3-4 pcs (about 500 g) fish, cut into 1-inch thick crosswise slices (a good example would be tangigue)
1 large onion, cut into rings
2 medium potatoes, sliced thinly

Procedure:
1. In a small bowl, mix soy sauce, calamansi juice, sugar and vinegar. Adjust according to taste and set aside.
2. Rinse the fish and pat dry.
3. In a skillet, heat the oil. Once the pan is hot, drop in the fish and sear both sides. This should take around 5-7 minutes on each side.
4. Add in the onion rings and potatoes, browning the potatoes and caramelizing the onions. This takes around 5 minutes more.
5. Add in the broth. Bring to a quick boil. Simmer for around 5 minutes, covered, until the sauce has thickened and reduced slightly.

Adobong Tuyo

2008-12-13T14:15:00.003+08:00

Of all the versions of adobo that I've tasted and cooked, this is the version that I like best. Not too much liquid that it looks like a broth; but not too dry so I can still pour some of the sauce on top of my rice :) Best eaten with non-freshly cooked rice (a.k.a. kaning lamig). Even better when the leftover adobo is reheated the next day.

Adobong Tuyo

1/2 c white vinegar
1/2 c soy sauce (if outside the country, try to cook with light soy sauce instead of dark)
1/4 t black peppercorns
1 dried bay leaf
4 pcs chicken thighs, skin on
6-8 cloves of garlic, peeled
1 T oil
3 pcs medium potatoes, quartered

Procedure:
1. Mix together the vinegar, soy sauce, bay leaf and peppercorns. Adjust the ratio of vinegar and soy sauce according to taste, remembering that once the sauce thickens it will taste a lot saltier.
2. In a small saucepan, combine the chicken thighs, garlic, and the mixture above. Boil, covered, for around 20 minutes. Drain and reserve the liquid.
3. Heat the oil in a separate frying pan. Brown all sides of the potatoes in this pan.
4. Fry the chicken parts, along with the garlic, peppercorns and bayleaf that we boiled in the saucepan. Mince the garlic to release its aroma, and make sure to brown both sides of the chicken.
5. Add in the reserved liquid and simmer uncovered over low heat for around 15-20 minutes, or until the sauce is thickened and reduced to around four tablespoonfuls only. At this point, the chicken skin should have released some of its natural oil.
6. Serve with rice, accompanied with tomatoes and red egg if desired.

Teriyaki Salmon Parcels with Steamed Asparagus

2008-12-08T13:36:00.002+08:00

As you may have noticed, one of our favorite things to stock in the ref is fresh salmon and asparagus, especially recently when I discovered that the nearby supermarket sells fresh salmon belly tidbits on the cheap :)

Here's another one of our quick and easy favorites. Perfect when you get home really tired and just want something to stuff in the oven and forget about. Plus, it's healthy too!

Teriyaki Salmon Parcels with Steamed Asparagus

400 g salmon belly fillet
salt and freshly ground pepper
1 T olive oil
1/3 c teriyaki sauce
1/3 c honey
200 g fresh asparagus

Procedure:
1. Line the oven pan with aluminum foil for easy cleanup. Also, prepare two portions of aluminum foil, one that is wide enough to completely encase the fish, and the other wide enough to encase the asparagus.
2. Preheat the oven to its highest temperature (grill setting).
3. For the asparagus, just wrap them in aluminum foil (making sure it is sealed so it doesn't dry up while cooking), and dump into the oven pan.
4. Put the salmon belly fillet inside the other aluminum foil, creating somewhat a box with the foil so that we can dump our marinade into it.
5. Season the salmon fillet with salt and pepper.
6. Dump the olive oil, teriyaki sauce, and honey into the salmon fillet. Mix for around five minutes. Seal the salmon fillet inside its aluminum foil parcel.
7. Grill the parcels in the oven for around 30 minutes.
8. Serve with rice, or a salad.

Easy Barbecue Chicken Pasta

2008-12-08T13:27:00.003+08:00

Ingredients:

250 g spaghetti, cooked according to package directions

1/4 c red wine marinade
2 T barbecue sauce
2 T tomato ketchup
250 g chicken innerfillet

1/4 c frozen mixed vegetables
1/2 c prepared spaghetti sauce

1 T olive oil

1/4 c grated parmesan cheese

Procedure:
1. Mix together the red wine marinade, barbecue sauce and tomato ketchup. Marinate chicken in this mixture for at least 15 minutes.
2. Meanwhile, in a small saucepan, mix together the frozen mixed vegetables and prepared spaghetti sauce. Simmer for around 15 minutes.
3. In a skillet, heat olive oil and brown both sides of the chicken fillet.
4. Add in the marinade and simmer for around 10 minutes, or until it comes to a soft boil.
5. Add in the spaghetti sauce with mixed vegetables. Simmer for around five minutes more.
6. Serve on top of cooked spaghetti. Sprinkle with grated parmesan cheese.

Lemon Butter Salmon with Asparagus Pasta

2008-12-08T13:14:00.004+08:00

Today is such a lazy day (with non-stop rains, which is just great when the beginning of your week is also a holiday! whopee!), and all we have in the ref is leftover salmon, asparagus, and a piece of lemon. So, what's for lunch? Lemon Butter Salmon with Asparagus Pasta!

Here are the ingredients:

250 g spaghetti, cooked according to package directions
100 g fresh asparagus, steamed and cut into half

1/4 t dried rosemary
400 g salmon fillets, cut into cubes
2 T butter or butter substitute (for this recipe, we used the last of the canola olive oil butter substitute that comes in a tub)
1/4 t red pepper flakes
4 cloves garlic, minced
juice of 1/2 lemon
grated lemon zest
salt and freshly ground pepper to taste

grated parmesan cheese

Procedure:
1. Rinse and dry the salmon fillets. Pat with dried rosemary and allow to rest for around five minutes.
2. In a skillet, melt the butter and add in the red pepper flakes. Add in the garlic and saute until aromatic but not browned.
3. Add in the salmon fillets and brown all sides.
4. Lower the heat, and add the juice of 1/2 lemon. Simmer for around five minutes.
5. Add in the cooked pasta and asparagus.
6. Toss all ingredients in the pan and season with grated lemon zest, salt and freshly ground pepper to taste.
7. Serve hot with grated parmesan cheese.

Double Chocolate Macadamia Cookies

2008-10-12T21:18:00.004+08:00

I got this from my new book, Professional Baking by Wayne Gisslen. I've made only very slight modifications, and the cookie tastes great! Perfect with a nice cup of coffee.

1 1/2 blocks cooking chocolate, chopped (750 g)
1 bar unsalted butter (250 g)
125 g granulated sugar
3 small eggs (150 g)
5 g salt
375 g bread flour
30 g dutch processed cocoa powder
10 g baking powder

250 g white chocolate chips, cold
125 g macadamia nuts, halved

Procedure:
1. In a double boiler, melt together the cooking chocolate and unsalted butter. Stir slowly until well blended, making sure that water doesn't get into the mixture. Set aside until the mixture cools to room temperature.
2. In a bowl, dump the sugar, eggs and salt. Stir with a wooden spoon until the mixture is just well blended.
3. Add the cooled chocolate/butter mixture into the batter. Mix until blended.
4. In a separate bowl, mix together the flour, cocoa powder, and baking powder.
5. Sift 1/3 of the flour mixture into the batter, and mix just until blended. Repeat twice with the remaining flour mixture.
6. Dump the cold white chocolate chips, and macadamia nuts into the batter. Stir with a wooden spoon until the chocolate and nuts are evenly spread into the cookie batter. Be careful not to overmix, as the white chocolate might melt.
7. Allow the mixture to cool slightly, until it hardens enough and is easy to scoop.
8. Preheat oven to 350F (175C).
9. Line the cookie sheets with baking paper.
10. Use an ice cream scoop to partition the dough, and drop them directly onto the lined cookie sheets. Make sure to leave around 2 inches on all sides of each scoop, as the cookie melts (and expands) while baking.
11. Bake for around 15 minutes.
12. Cool completely before storing in airtight containers. This makes around 36 cookies.

Variation:
Double Chocolate Almond Cookies - substitute coarsely grated baking chocolate for the white chocolate chips, and coarsely grated almonds for the macadamia nuts.

Chocolate Cake

2008-09-16T10:37:00.007+08:00

Ingredients:
1 c unsalted butter
250 g baking chocolate
7 egg yolks
1/2 c sugar
1 t vanilla extract

7 egg whites
1/2 c sugar

1 T melted butter, for lining the pan
whipped cream for topping

Procedure:
1. Butter and line a 10-inch springform pan (or 2 9-inch round cake pans). Brush the lining (preferably baking paper) again with melted butter.
2. Melt together unsalted butter and baking chocolate, using a double boiler or a bowl placed on top of a casserole with boiling water. Let cool for around 5 minutes.
3. In a bowl, beat egg yolks and 1/2 c sugar until fluffy and light yellow in color. The eggs should have at least doubled in volume.
4. Mix a small amount of the melted chocolate mixture, so that the eggs get used to the warmer temperature without cooking.
5. Dump in the entire chocolate mixture, along with vanilla extract. Mix until well blended.
6. Set the batter aside.
7. Preheat oven to 175C.
8. In a separate bowl, beat the egg whites and 1 T of the remaining sugar until it becomes foamy.
9. Add in the rest of the sugar and beat just until stiff peaks start to form.
10. Mix a small amount of the beaten egg whites into the batter, until the batter becomes lighter.
11. Fold in the rest of the beaten egg whites, taking care to mix only until the egg whites are incorporated.
12. Pour the batter into the prepared pan. Make sure the batter only fills around 3/4 of the pan height, as it will expand during baking.
13. Bake for around 40-50 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs.
14. Allow the cake to cool. Store in the refrigerator (preferably overnight) before serving. The cake falls back into the center when cooled, resulting in a dense chocolate cake. Serve with whipped cream if desired.

Linguine alle Vongole

2008-09-12T20:35:00.004+08:00

Our version of Sha**y's Seafood Vongole Pasta

Ingredients:
200 g linguine, cooked according to package directions
1 t olive oil
5 cloves garlic, minced
1 medium onion, diced
1/2 c clams (in shells)
1/2 t spaghetti bolognese dried herbs mix (or equal parts dried basil and oregano)
1/4 t salt
1/8 t dried red pepper flakes
1/3 c clear soda or isotonic drink (7-up, sprite, or 100 plus)
1 t butter substitute
1/2 c cherry tomatoes
1/3 c squid rings
1/3 c shrimps, peeled

grated parmesan cheese
freshly ground black pepper
fresh basil leaves, chiffonade

Procedure:
1. In a skillet, saute garlic and onion in olive oil.
2. Add in the clams, herb mix, salt and red pepper flakes.
3. Let stand until the clam shells open (around 5-7 minutes).
4. Add in the soda, butter substitute and cherry tomatoes. Cover the skillet and simmer for around 5 minutes.
5. Break apart the cherry tomatoes using the back of your cooking spoon.
6. Add in the shrimps and cook for around 3 minutes.
7. Add in the squid rings and cook for around 2 minutes. Turn off the heat.
8. Add in the cooked linguine and mix. Adjust the seasoning according to taste.
9. Serve hot with parmesan cheese, freshly ground black pepper and fresh basil leaves if available.

Chicken Adobo sa Gata

2008-09-11T22:43:00.003+08:00

Ingredients:
1/2 t oil
1 medium onion, diced
4 cloves garlic, minced
1 thumb-size fresh ginger, sliced
4 pcs chicken wings (3-joint)
1/4 t salt
1/4 c white vinegar
200 ml coconut cream
4 pcs chili padi (siling labuyo)
1/8 t whole peppercorns
1 bay leaf
1/8 t sugar
1/2 c snowpeas (sitsaro), optional

Procedure:
1. In a skillet over medium heat, saute onions, garlic and ginger.
2. When the onions are translucent, add in the chicken and brown on both sides. Season with salt.
3. Add in the vinegar and coconut cream. Bring the heat down to low and simmer without stirring for around 10 minutes.
4. Add in the whole peppercorns, bay leaf, chili and sugar. Adjust the seasoning according to taste, cutting the chili in half for more heat.
5. Simmer for around 10 minutes more, or until the chicken is cooked and the sauce has thickened slightly.
6. Add in the snowpeas and simmer for 5 minutes.
7. Serve hot.

Poor Man's Seafood Paella

2008-09-07T19:19:00.004+08:00

Ingredients:

Broth
3 1/2 c water
1 chicken broth cube
1 beef broth cube
1 bay leaf
1/8 t dried tarragon leaves (or substitute with thyme leaves)
1/2 t "saffron powder" (a mixture of turmeric and rice)

Meat
1 T olive oil
1/3 c squid rings
1/3 c shrimps
1/2 c clams

Rice
1 t margarine
1/8 t dried chili flakes
6 cloves garlic, minced
1 medium onion, diced
3 pcs chorizo, sliced diagonally (or substitute with italian sausage)
1 small red bell pepper, diced
1 small yellow bell pepper, diced
1/3 c frozen or canned green peas
1 can diced tomatoes, undrained
1 t tomato paste (optional)
1 1/2 c rice

1/2 lemon, cut into wedges

Procedure:
1. In a casserole, mix together the ingredients for the broth and simmer for around 10 minutes. Set aside.
2. Put the olive oil in a large skillet and quickly fry the squid rings for 1-2 minutes. Set aside. Do the same for the shrimps, and finally the clams. Set all the meat toppings aside.
3. In the same pan, add margarine and chili flakes. Saute the onions and garlic until fragrant.
4. Add in the chorizo and brown on both sides.
5. Add in the bell peppers. Saute for around 5 minutes.
6. Add in the green peas.
7. Strain the prepared broth into the skillet.
8. Add in the diced tomatoes, tomato paste (optional) and rice. Mix well.
9. Cook the rice (covered) over low heat for around 20 minutes, stirring from time to time so that it doesn't stick to the bottom of the pan.
10. Decorate the top of the rice with the squid rings, clams, and shrimps. Cook uncovered for 10 minutes more.
11. Garnish with lemon wedges and serve.

Tuna Pesto Spaghetti

2008-09-06T21:35:00.005+08:00

Ingredients:

500 g spaghetti, cooked according to package directions
10 cloves garlic, peeled
1 cup fresh basil leaves
1/4 t salt
1/8 t pepper
1 egg
1/2 c olive oil
200 g pine nuts or walnuts
1/2 c grated parmesan cheese
2 cans tuna in water, drained

Procedure:
1. In a blender, mix together garlic, basil leaves, salt, pepper, egg and olive oil. Continue blending until well mixed.
2. Add in the nuts. Blend for around 3 minutes or just until the nuts are chopped finely.
3. Fold in the grated parmesan cheese. Adjust the seasoning according to taste.
4. Pour the mixture directly on top of the hot spaghetti noodles (their heat should be enough to cook the egg in the mixture). Add in the tuna and blend well.
5. Serve hot with extra parmesan cheese and garlic bread.

Easy No-bake Tiramisu

2008-08-30T23:10:00.005+08:00

Ingredients:

200 grams ladyfingers
500 grams mascarpone cheese
1/2 cup sugar
250 ml whipping cream
1 cup strong black coffee with sugar
1 tablespoon cocoa powder
1/4 cup chocolate shavings (optional)

Procedure:

1. In a bowl, cream together the mascarpone cheese and sugar. Add in the cream and whip together.
2. Prepare the base of the tiramisu by dipping the ladyfingers face down on the coffee mixture, and placing them on the bottom of the pan.
3. Pour half of the cheese and cream mixture over the ladyfingers, flatten using a spatula. Dust with cocoa powder.
4. Place another layer of ladyfingers on top, first dipping them face down on the coffee mixture.
5. Pour in the remaining cheese and cream mixture. Flatten using spatula.
6. Dust the top with cocoa powder, or sprinkle the chocolate shavings on top of the cake.
7. Refrigerate for at least 2 hours before serving.

Lava Cake a la Mode

2008-08-24T16:39:00.005+08:00

Ingredients:

1 bar unsalted butter
250 g baking chocolate
4 whole eggs
4 egg yolks
1/2 cup sugar
1/4 cup all purpose flour, sifted
unsalted butter and all purpose flour for the cake tins

1 pint vanilla ice cream

Procedure:
1. In a mixing bowl over boiling water, melt butter and chocolate. Stir until well mixed. Let cool for around 5 minutes.
2. Grease and flour the mini cake tins twice. For this mixture, you will need four 8-oz tins. Set aside.
3. Preheat oven to 230C.
4. Meanwhile, beat together the eggs, egg yolks, and sugar until slightly fluffy and light yellow in color.
5. Once the melted chocolate has cooled a bit, add in the egg mixture and whisk together until incorporated.
6. Sift flour onto the mixing bowl and fold just until it is mixed.
7. Pour the batter into the prepared cake tins.
8. Bake for around 10 minutes, or until the sides pull lightly from the pan and the center is still quite soft.
9. Let the cakes rest for around 10 minutes.
10. Invert the cakes onto a plate, and top with vanilla ice cream. Serve immediately.

Baked Penne with Mushroom Cheese Sauce

2008-08-23T14:41:00.006+08:00

Ingredients:

Pasta
1 t olive oil
3 cloves garlic, minced
1 medium onion, chopped finely
200 g lean ground beef
1/2 can sliced button mushrooms
1/4 t fine salt
1/8 t freshly ground black pepper
1/2 t dried basil leaves
1/4 t dried oregano leaves
1 small bell pepper, diced (optional)
400g pasta sauce
1 t sugar
250g penne pasta, cooked according to package directions

Mushroom Cheese Sauce
1 T butter or margarine
1 T all purpose flour
1/2 can cream of mushroom soup
1/2 can water (use can from mushroom soup)
3 T evaporated full cream milk
200 g low fat cottage cheese
3/4 cup cheddar cheese, grated
1/8 t ground nutmeg

Procedure:
1. In a large skillet over medium heat, saute onions in olive oil. Once the onions are translucent, add in the garlic and continue sauteeing. Do not let the garlic brown.
2. Add in the ground beef and sautee until it browns slightly. Drain excess oil from the pan.
3. Add in the mushrooms, basil, oregano leaves, and bell pepper (if used). Sautee for around 5 minutes. Season with salt and pepper to taste.
4. Stir in the pasta sauce and sugar. Simmer for around 8 minutes.
5. Mix the pasta sauce with prepared penne pasta.
6. Dump the pasta into an 8-inch square pan. Set aside.
7. Preheat the oven to 190C.
8. In a separate casserole, melt butter over low heat until it bubbles slightly.
9. Add in the flour and mix well until the flour is cooked (around 3 minutes).
10. Dump in the remaining ingredients (mushroom soup, water, milk, cheese, nutmeg).
11. Stir over low heat until the mixture thickens. Let cool slightly (around 2 minutes).
12. Pour the cheese sauce on top of the prepared pasta.
13. Bake for around 25 minutes, or until the cheese sauce bubbles on the sides of the pan and the top is lightly browned.
14. Let the pasta cool for around 30 minutes.
15. Serve with garlic bread.

Butter Tarts

2008-08-18T22:36:00.007+08:00

Ingredients:

A. Crust
1 1/4 cup all purpose flour
1/4 cup chilled solid vegetable shortening
1/4 cup chilled unsalted butter
1 T sugar
1/4 t salt
2 T cold water

B. Filling
1/2 cup melted butter
1/2 cup (packed) brown sugar
1/2 can condensed milk
1 egg, lightly beaten
1 t vanilla extract
2 T milk or cream

C. Toppings
200 g slivered almonds or grated peanuts
1/4 cup raisins (optional)

Variation:
chocolate chips

Procedure:
1. In a bowl, mix together all ingredients for the crust except cold water. If a pastry blender is not available, you may use two table knives (do a lateral cutting motion to blend, with the two knife blades moving in opposite directions) or a fork. Mix the dough quickly until the dough resembles pea-sized crumbs. You may have to add more flour.
2. Add the cold water 1/2 tablespoon at a time into the dough mixture and knead slightly until the dough forms into a ball. Adjust water depending on the dough's texture (it should be moist but not sticky).
3. Wrap the dough with plastic wrap, and let it rest in the freezer for around 5 minutes.

4. Divide the dough into 1-inch balls and press into separate tart moulds. Set aside.
5. Preheat the oven to 350F (170C).
6. Melt butter in a pan over low heat. Once melted, add in the rest of the ingredients for the filling (add the egg last). Put back into low heat and stir until the mixture thickens slightly (should be able to coat the back of a spoon).
7. Pour the filling into the prepared tart moulds, filling up to 1/2 of each mould.
8. Top the filling with raisins and nuts.

9. Bake the tarts for around 10 minutes, or until the crust is light brown and the filling has caramelized.
10. Let cool for 5-10 minutes and unmold the tarts.
11. Allow to cool completely before serving.

Maja Blanca

2008-08-17T21:03:00.001+08:00

(gelatin version)

1 can cream style corn
1 can condensed milk
750 ml coconut cream
1/2 cup white sugar
1 1/2 cups water
2 sachets gelatin powder (enough to make 2 liters of gelatin)

Procedure:

1. In a pan, mix corn, condensed milk, coconut cream and white sugar.
2. Bring to a simmer over medium heat, stirring constantly until the mixture thickens (enough to coat the back of a spoon). Set aside.
3. In a separate pan, stir gelatin powder and water. Bring to a boil.
4. Dump the gelatin into the milk mixture and stir. Allow mixture to cool slightly (around 5 minutes).
5. Pour into a mould and cool for around 10 minutes.
6. Refrigerate the maja for at least 2 hours, or until the gelatin has set.

Palitaw

2008-08-12T07:37:00.000+08:00

"OFW version" ng palitaw
(i.e., for those who cannot find freshly grated coconut and galapong mixture)
Makes around 8 servings

1 1/2 cups glutinous rice flour
3/4 cup water

1/2 cup dessicated coconut
1/2 cup sugar
1/4 cup toasted sesame seeds

1. Soak the dessicated coconut in water for around 5 minutes. Drain and set aside.
2. Mix the sugar and sesame seeds. Set aside.
3. Prepare a pot of boiling water.
4. Mix glutinous rice flour with water. Adjust water or flour to obtain a soft dough (pliable but not too sticky).
5. Divide dough into 1-inch balls.
6. Roll each ball into an ellipse and make an indentation with your forefinger or thumb. Resulting dough should be an oblong-shaped disk of around 1/4-inch thickness. You might need to put some flour on your hands to prevent the dough from sticking.
7. Reduce boiling water to a simmer before cooking the dough.
8. Drop the prepared dough into the pot (cook only around 3-4 at a time, depending on your pot's size).
9. Skim them once they float to the surface, and drop them into cold water.
10. Once cooled, shake off excess water and dip them into the (reconstituted) dessicated coconut.
11. Top with sugar and sesame seed mixture and serve.

Pasta Primavera

2008-08-11T13:07:00.000+08:00

Serves 3-4
Total prep time: 45 minutes

2 T olive oil
1 t margarine
5 cloves garlic, minced
1 small red onion, chopped
3 pcs italian sausage, sliced diagonally
1/8 t chili flakes
1 small carrot, cut into julienne strips
1 cup broccoli florets
1 small red bell pepper, roasted and sliced into strips
1 small yellow bell pepper, roasted and sliced into strips
200 g bowtie or fusili pasta, prepared according to package directions
salt and pepper to taste
1/4 cup grated parmesan cheese

Procedure:
1. In a large skillet over medium heat, saute garlic and onions in olive oil and margarine.
2. When the onions are translucent, add in the sausage and saute until both sides have browned slightly. Sprinkle with chili flakes.
3. Add in the carrots and broccoli. Saute for 2-3 minutes.
4. Add in the roasted bell peppers and prepared pasta.
5. Season with salt and pepper to taste.
6. Sprinkle with grated parmesan cheese and serve immediately.

Oatmeal Chocolate Chip Cookies

2008-08-10T22:47:00.001+08:00

Oatmeal Chocolate Chip Cookies
375F, 15-20mins
makes around 18 cookies using a standard ice cream scooper

1 1/8c all purpose flour (scant, sifted once with the next 2 ingredients)
1/2t salt
1/2t baking soda

1/2c magnolia gold unsalted butter, softened
1/3c white sugar
1/3c packed brown sugar
1 egg
1/2t mccormick or ferna vanilla

1c semisweet chocolate chips (or chop 3 2/3 bars meiji black chocolate)
1 1/2c australia harvest honey toasted muesli

1. mix together flour, salt, baking soda. sift once and set aside.
2. combine the chocolate chips and honey toasted muesli. mix together to ensure that each cookie has portions of the chips and muesli :) set aside.
3. in a bowl, cream butter and sugar until light and somewhat fluffy (note: unsalted butter must be softened, not melted).
4. blend the egg and vanilla into the creamed mixture.
5. blend in the dry ingredients in #1.
6. mix in the chocolate/muesli mix in #2. you now have your cookie mix ready. this is an easy drop batter, so if you find that the cookie mix is very sticky and melted due to our hot weather, you can stick it in the ref for around 10mins before scooping.
7. using an ice cream scooper (i've found this to be the easiest way), form the cookies and dump them into the cookie sheets with ample room for spreading. i usually use 2 cookie sheets for this mixture, so that each sheet has only 9 cookies (in a 3x3 setup).
8. bake in a preheated oven (375F) for around 15-20 mins. the cookies should be light brown and not yet completely set (otherwise, you're gonna end up with a tough, overcooked cookie).
9. allow to cool for around 5-10mins on the baking sheet before removing. cool completely and store in airtight containers.

Blueberry Cheesecake

2008-08-10T22:27:00.005+08:00

Ingredients:

A. Crust

* 225 grams Marie biscuits, ground
* ½ cup margarine, melted
* ¼ cup sugar

B. Filling

* 1 kg cream cheese (room temperature)
* 1 ½ cups sugar
* 5 egg yolks
* juice of 1 lemon
* grated rind of 1 lemon
* 1 t vanilla extract

* 5 egg whites
* 2 T sugar
* ¼ cup all purpose flour, sifted

C. Topping

* ½ cup blueberry pie filling

Procedure:

1. Preheat oven to 180 C. Line an 8- or 9-inch springform pan with baking paper or aluminum foil.
2. Crust: Mix marie biscuits and sugar in a bowl.
3. Crust: Add margarine and mix until blended.
4. Crust: Line springform pan with the crust mixture. Make sure that the crust mixture is packed at the bottom of the pan.
5. Crust: Bake for 10 minutes and set aside.
6. Filling: Cream the cheese and 1 1/2 c sugar until blended and slightly fluffy.
7. Filling: Add egg yolks one at a time, mixing well after each addition.
8. Filling: Add the lemon juice, vanilla extract and grated rind. Set aside.
9. Filling: Beat egg whites and 2 T sugar until soft peaks form. Fold the egg whites and sifted flour into the cream cheese mixture.
10. Pour the filling into the pan, spreading evenly.
11. Bake for 30 to 40 minutes, or just until the top is set. The center should still wiggle slightly.
12. Allow cake to cool before adding the topping.
13. Chill cake for at least 2 hours before serving.

Pizza

2008-08-10T22:24:00.000+08:00

Pizza!!!
Ingredients

3 pcs pizza bread
5 pcs hotdog, cut diagonally
5 pcs ham, cut into small squares
100gms tomato paste
1 whole medium sized onion, cut into rings
cheddar / mozzarella / parmesan cheese
chili flakes / hot sauce / extra parmesan cheese
mushrooms, sliced

Procedure

1. Put tomato paste on top of pizza bread
2. Add hotdogs, ham, mushroom, onion, cheese (follow this sequence, cheese should be on top)
3. Put pizza on oven (or oven toaster) for 15 minutes at 375 degrees Fahrenheit.

Serve with extra parmesan, hot sauce or chili shreds.

Menudo

2008-08-10T22:23:00.000+08:00

Hindi ito yun banda ni Ricky Martin noong 80's. Ito yung isa sa mga paboritong ulam nating mga pinoy.

Sangkap:
1/4 kg baboy, maganda kung parteng tiyan, hiniwa ng 1.5cm cube
1 malaking patatas, hiniwa kasing laki ng baboy
1 medyo malaking carrot. hiniwa kasing laki ng baboy
150ml na tomato sauce
1/4 cup pasas
1/2 sibuyas. tinadtad (kung maliit ang sibuyas. isang sibuyas ang gamitin)
3 cloves ng bawang, tinadtad
3 kutsarang mantika
asin, paminta para pampalasa

Pamamaraan:
1. Kung malambot ang parte ng baboy na gagamitin, laktawan ang parteng ito. Kung matigas ang laman ng baboy, maari itong palambutin muna sa pamamagitan ng pagpapakulo. Mas masarap kung malambot na parte ng baboy ang gamitin. Pakuluan na rin ang patatas at carrots.

2. Igisa sa mantika ang sibuyas at bawang.

3. Ilagay ang baboy.

4. Kung medyo brown na ang baboy, ilagay ang patatas at carrots.

5. Ilagay ang tomato sauce at pasas.

6. Haluan ng paminta at asin.

7. Kung kelangan, lagyan ng tubig (o ng broth ng pinagpakuluan ayon sa #1).

8. Takpan at hayaang kumulo. Pagkumulo hinaan ang apoy at hayaang mag simmer sa loob ng 5 minuto.

Masarap ito kung merong atay ng baboy.

Leche Flan

2008-08-10T22:22:00.000+08:00

Leche...

Leche flan naman hehe. Pagkatapos magpakabusog sa kani, magandang tapusin ito ng isang napakasarap na dessert: leche flan (tarannn!!).

Hehehe. Eto ang ingredients ng leche flan:

Sangkap:
- 12 itlog
- 397ml condensed milk
- 397ml evaporated milk
- 1 calamansi
- 1 tsp vanilla
- 3 kutsarang asukal para sa leche flan
- 3/4 cup asukal para sa arnibal

Gamit:
- wire whisk (egg beater ito pero ayaw pumayag ng isa dito na tawaging ganun)
- dalawang malaking bowl
- strainer
- steamer
- llanera (kung maari hugis puso)
- aluminum foil

Procedure:

1. Basagin ang itlog, ilagay ang 7 yolks (dilaw lang walang puti) ng itlog sa malaking bowl.
2. Ilagay ang 5 whole eggs sa malaking bowl.
3. Ilagay ang evaporated milk at condensed milk.
4. Ilagay ang isang calamansi, wag isama ang mga buto. Kung maari salain.
5. Ilagay ang isang kutsaritang vanilla at tatlong kutsarang asukal.
6. Dahan-dahang haluin para hindi bumula.
7. Gamit ang strainer at isa pang malaking bowl, salain ang mixture ng dahan dahan para mawala ang mga bula at malalaking particles sa mixture.
8. Gawin ng arnibal.
9. Ibuhos ang arnibal sa llanera, palamigin sandali.
10. Ibuhos ng dahan-dahan ang mixture sa llanera.
11. Takpan ng aluminum foil ang llanera.
12. Ihanda ang steamer.
13. Ilagay ang llanera sa steamer, iluto ng 25-30mins.
14. Tingnan ang leche flan kung nag-set na. Kung nagset na, alisin sa steamer ang llanera at hayaang lumamig mag-isa bago ilagay sa ref ang leche flan.

Paghanda ng arnibal:

1. Ilagay ang 3/4 cup asukal sa isang maliit na non-stick na kawali
2. Tunawin ang asukal.
3. Pag tunaw na, ilagay agad sa llanera.

Mas masarap ito kung kakainin kasama ang mga mahal sa buhay.

Kani Maki

2008-08-10T22:20:00.002+08:00

Maiba naman...

Para maiba naman ang topic ng usapan, kwento ko na lang yung niluto (luto???) naming Kani Maki. Kani - talangka, alimango o alimasag hindi ko alam hehe. Basta crab tapos. Mabalik tayo sa usapan, wala kami maisip na kakainin kaya nagluto kami ng Kani Maki. At dahil wala kami sa Japan, eto ang mga improvised ingredients:

Maki:
- 2 cups cooked rice
- 1/6 cup vinegar
- 1 tsp sugar
- pinch salt
- 8 pcs kani (crab sticks)
- 3 pcs roasted nori

Sauce:
- wasabe para sa sawsawan
- light soy sauce para sa sawsawan

Equipment:
- wooden spoon
- sushi rolling mat
- mixing bowl para sa rice

Kung walang japanese rice ok lang. Pwede na kung ano meron. Yun nga lang, durog yun kanin pagkatapos mahalo. Hindi gaya ng japanese rice.

Procedure:

1. Ihalo ang sugar, vinegar at salt sa isang cup.
2. Ilagay ang mixture sa cooked rice, haluing maigi.
3. Kung hindi fresh ang crab sticks, pwede itong i-blanch.
4. Ipatong ang nori sa sushi rolling mat
5. Lagyan ng kanin (mga apat o limang kutsara). Patagin ang kanin sa ibabaw ng nori.
6. Ilagay ang crab sticks (mga dalawa hanggang apat na piraso).
7. Irolyo ang nori na nilagyan ng kanin at kani. (kung papaano, manood kayo sa TV at mahirap explain).
8 Hiwain ang maki ng 1 inch ang kapal. (kung maaari gumamit ng matalas na kutsilyo - kung wala, wag na gumawa ng maki kahit kelan)

Voila! Me maki ka na!

Maari din samahan ng abukado o manggang hinog. Kung naglilihi maari din ang manggang hilaw, samahan lamang ng bagoong. Pero di pa ko nakatikim nito, kaya bahala na kayo.

Masarap na may green tea habang nilalantakan ang maki.