Archive | June 2012

Leche Flan (Caramel Custard)

Wanna indulge and enjoy myself into something sweet today…leche flan may not be the healthiest dessert but if you’re also looking for something creamy and luxurious, this is perfect the dessert for you! Eating sweets once in a long while won’t do any harm as long it’s moderated so why deprive yourself? I can share you my recipe if you want to…

In the Philippines, leche flan or caramel custard, is a popular dessert served during celebrations or special occasions. The custard is primarily made of eggs and milk, then topped with a golden liquid caramel. There are many different flan recipes out there and many Filipinos use evaporated and condensed milk, but you can use regular whole milk as well. Some people add in egg whites, which make the mixture lighter, but I uses only egg yolks for a creamy, dense and rich texture.

Leche Flan

Leche Flan

Ingredients

  • 1 cup white sugar
  • 10-12 egg yolks
  • 1 tablespoon vanilla extract or vanilla powder
  • 1 can condensed milk
  • 1 can evaporated milk (or use regular milk)

Cooking Instructions

  1. Place sugar in a small pot and turn heat to medium while stirring constantly until the sugar dissolves and  turns into a liquid caramel.
  2. Turn off heat then spread the liquid caramel evenly on the bottom of your flan mold. Let cool and set aside.
  3. Place the egg yolks, condensed milk, evaporated milk and vanilla in a large bowl then mix well using a hand blender.
  4. Through a fine sieve or strainer, pour the egg yolk and milk mixture on top of the caramel in the mold.
  5. Cover the top of the mold using aluminum foil.
  6. Steam the mold for 40 t0 60 minutes or until a knife or clean toothpick  inserted near the center comes out clean.
  7. When done let it cool and refrigerate. Serve for dessert. Share and Enjoy!

Total Time: 60 minutes
Yield: 6-8 servings

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This entry was posted on June 27, 2012. 4 Comments

Pinoy Style Chicken Curry

Last night, I was thinking  again of what to cook for the next day and I remember a good friend of mine sent me a bottle of curry powder from Manila as requested.  With chicken curry on my mind, I visited some sites for the recipe and at least I found one of which I can consider giving a try as it seemed truly  delectable and the best thing is  all ingredients are available in my kitchen cupboard.  This was my first time to cook the dish that I did  follow what is in the recipe.

Going through the recipe,  indeed  Pinoy Style Chicken Curry is a variation of the “Ginataang Manok” (chicken cooked in coconut milk). Only additional vegetables were added and the taste was spiced-up to increase flavor.  And now that I’ve tried the dish by myself   I must say that the recipe is truly a wonderful dish that is worth trying. Thanks to the one who had shared his recipe, I’ll not be making any adjustment on it as for me it’s perfectly alright.

IMG_6564

Chicken Curry

Ingredients

  • 2 lbs chicken, cut into serving pieces
  • 1 big potato, chopped
  • 1 tbsp garlic, minced
  • 3 stalks of  celery, chopped
  • 1 medium onion, chopped
  • 1 small red bell pepper, cut into cubes
  • 2 tbsp fish sauce
  • 1 cup coconut milk
  • 2 tbsp curry powder
  • 1 thumb ginger, cut into strips
  • 1 cup water
  • a pinch of msg.& maggi magic sarap

Cooking Procedure

  1. Pan-fry the potato and set aside
  2. Pan-fry the chicken and set aside
  3. In the pan where the chicken was pan-fried, sauté the garlic, onion and ginger
  4. Add the pan-fried chicken, fish sauce, and curry powder
  5. Add water and simmer until the chicken is tender
  6. Put-in the red bell pepper, celery and pan fried-potato then simmer for 5 minutes
  7. Add the coconut milk and mix well, season with msg. & maggi magic sarap if desired. Simmer for 5 minutes.
  8. Serve with hot steamed rice. Share & Enjoy.

Number of servings (yield): 6

Footnote: Recipe excerpted from panlasangpinoy.com

This entry was posted on June 26, 2012. 1 Comment

Paksiw na Sapsap (Butterfish Stewed in Vinegar)

Days ago, I was craving for Paksiw na Sapsap (now i know the English name, it’s Butterfish) and today I cooked it.

Paksiw is the process of cooking in vinegar. It is often fish, boiled in water, vinegar, garlic, ginger, salt, and pepper. But my paksiw na sapsap is a bit different from the usual, since I don’t add any water . In a low fire, I allow the fish to seep all the vinegar and when it’s done a small amount of cooking oil is being poured.  Putting  onions and green chili pepper to the recipe will also add good taste and will lessen the “lansa”smell of “sapsap”.

For the list of complete ingredients and step by step cooking instructions please refer to the recipe below:

Paksiw na Sapsap

Paksiw na Sapsap

Ingredients 

  • 3 pcs. butterfish (about half a pound each), cleaned and gills removed
  • 1 knob ginger, sliced and pounded
  • 6 cloves garlic, skin removed
  • 1 pc. medium onion, sliced
  • 1/2 cup vinegar
  • 3 pieces green chili pepper
  • 1 tsp. salt
  • a pinch ground black pepper
  • 1 tsp. cooking oil
  • a pinch of msg.

Cooking Instructions

  • Rub the cleaned fish with salt. Let sit for at least 10 minutes.
  • In a large saucepan, arrange fish and put all the ingredients on top except for the cooking oil.
  • Cover and let it simmer for about fifteen minutes in a low fire or until  the vinegar sauce dries up. Then, pour the cooking oil and continue simmering for a minute. Remove from heat before the fish gets toasted.
  • Serve the dish with hot steamed or garlic rice.

Pinangat na Isda

Cooking pangat na isda is another fish dish that is so simple; so easy to do. Pangat na isda or pinangat na isda is another form of steamed fish recipe. For this dish, we’re cooking pangat na isda in fresh tomatoes. There is no particular fish that should be used for this dish. In fact, I buy a certain kind of medium size sapsap (its Tagalog name, i don’t know the English name), in cooking pangat na isda. It’s texture and size is perfect for my palate and my pot.

Honestly, I’m not fond of pinangat na isda but my husband loves it a lot that I don’t have a choice but include it on the list of my menus.

Here’s the recipe:

Pinangat na Isda

Pinangat na Isda

Ingredients

  • 1/2 kg.Fish (any fish of your choice)
  • 1/2 tsp. Salt
  • 1 pc. Onion, Choped
  • 3 pcs. Fresh red tomatoes, cut into pieces
  • 1 stalk Spring Onion  Leaves, cut into an inch long
  • 1/2 cup Water
  • 2 or 3 pcs. Red Chili
  • a pinch of Msg.
  • 1/2 tsp. cooking oil

Cooking Instructions

  1. Salt or marinate the fish with salt.
  2. Arrange the fish on the pot properly. Avoid the fish to be on top of the other.
  3. Put just enough water on the pot. The water level should only barely cover the fish.
  4. Put the cut tomatoes and chopped onions onto the pot.
  5. Put the pan under low heat.
  6. After 7-10 minutes, taste the soup. The fish should be cooked by now.
  7. Season with more salt and msg., if necessary.
  8. Drop cooking oil and let the dish boil for a few more minutes, then add spring onion leaves and red chili.
  9. Serve with steamed rice.
This entry was posted on June 24, 2012. 3 Comments

Beef Tapa (Cured Beef)

Tapa is dried or cured beef, mutton or venison, although other meat or even fish may be used. Filipinos prepare thin slices of meat and cure it with salt and spices as a method of preserving it. Tapa is best fried or grilled, often served with rice, fried egg and “achara” (pickled papaya strips) or  as  “Tapsilog” without the  “achara”.

For many, nothing beats eating tapa for breakfast with garlic rice and fried egg, it’s a breakfast fit for anyone expecting a busy day. I prefer my beef tapa recipe to be lean and tasty by a mixture of pepper and vinegar without any sweet taste in it. The secret is it should be marinated overnight (two days for better absorption) so that the seasonings seep well into the beef slices.

My version of Beef Tapa is good for home consumption, not only for breakfast but even for lunch or dinner but definitely not for commercial purpose since I didn’t use any preservatives. I cooked it today for lunch with steamed rice, tomato & cucumber as sidings and soy sauce with drops of lemon as dipping sauce.

I’m just glad I can make my own version of tapa this days when I have nothing to think but to prepare varieties of simple daily menus for my family.

Beef Tapa

 

 

 

 

 

 

 

 

Ingredients:

  • 1 lb beef sirloin, very thinly sliced
  • Sea salt or rock salt
  • Freshly cracked ground black pepper
  • 5 cloves crushed garlic (optional)
  • 1/4 cup vinegar of your choice (optional)
  • 2 tbsp. of sesame oil for frying

Preparation:

  1. Clean the beef and dry it with paper towels.
  2. Combine the crushed garlic and vinegar. Set aside.
  3. Rub salt and ground black pepper on each side of the meat.
  4. Pour the vinegar and garlic mixture in a container.
  5. Put the meat together with the vinegar and garlic.
  6. Cure for 2 days inside the refrigerator.
  7. Then fry with sesame oil and serve with fried rice and fried eggs.

Note: Can also be served with “achara” or tomato & cucumber with soy sauce & lemon as dipping sauce.

Homemade Strawberry Jam

I made this jam today with fresh strawberries from the grocery,  must say it smells delicious. Those berries are actually a week old from the fridge and a bit overripe that I decided to make a difference instead of eating it as it is. I’m not that fussed about jams, but this one has changed my opinion of jams, needless to say I shall be making more with varieties of fruits in the very near future, as toast really comes more tasty with jams, my new discovery. You really can’t beat home made jam – its not difficult, a little time consuming but fabulous taste & flavor, nicer than shop bought as you can adjust the recipe according to your whims.

Fresh Strawberries ~ thinly slice

Strawberry Jam – freshly cooked

 

 

 

 

 

 

 

 

Ingredients

  • 1 pound fresh strawberries, sliced thinly for easy crushing
  • 2 cups white sugar
  • 3 tbsp. lemon juice

Cooking Procedure

  1. In a wide bowl, crush strawberries in batches until you have 2 cups of mashed berry.
  2. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice.
  3. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil, stirring often for about 20 minutes or  until the mixture becomes medium thick.
  4. Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal.  If the jam is going to be eaten right away, don’t bother with processing, and just refrigerate.

Note: To test for jelling place a plate in a freezer… after about 10 minutes of boiling place a tsp of the liquid of the jam onto the cold plate. Return to freezer for a minute. Run your finger through the jam on the plate… if it doesn’t try to run back together (if you can make a line through it with your finger) it’s ready to be canned!

Maruya or Banana Fritters

Maruya or Banana Fritters  is one of my favourite merienda when I was in the Philippines. They sometimes place it in a bamboo stick and sometimes they shape it like a hand fans. I miss that moment especially after siesta that when we woke up way back in our childhood days, my tatay cooks us merienda delicacies like this maruya during hot summer day. We have abundance of banana in my grandma’s farm and at times we actually sell raw bananas, banana fritters or banana cue in front of our house. Those were the days…one of my fond memories of our dearest tatay.  Just in time as Father’s day approaches I begin to remember happy moments of my father when he was still with us…missing him so much!

You can try the below recipe:

Maruya or Banana Fritters

 

 

 

 

 

 

 

 

 

Ingredients 

  • 1/2 cup flour
  • 3/4 tsp. baking powder
  • 1/4 tsp. salt
  • 1 egg
  • 1 cup milk
  • 6 to 10 pcs. ripe saba (banana plantain), peeled and sliced into 3 lengthwise
  • 2 cups vegetable oil
  • flour, for dredging
  • sugar

Cooking Procedures 

  1. In a bowl, sift together flour, baking powder and salt. Add milk and egg,beat until smooth.
  2. Heat oil in a frying pan (or a large saucepan) over medium heat.
  3. In batches, roll banana slices in flour and then dip in batter. Fry in hot oil until golden brown.
  4. Drain on paper towels. Roll in sugar. Place in a serving dish and serve.
VARIATIONS:
Maruyang Camote
Use sweet potato slices in place of bananas. About 2 medium sweet potatoes sliced 1/4″ thick.