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Recipe of the Day
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TOPIC: Recipe of the Day

Recipe of the Day 6 years, 7 months ago #1121

Buttered Puto | Panlasang Pinoy

Ingredients:
4 cups flour, sifted
2 cups sugar, sifted
2 1/2 tbsp baking powder
1 cup evaporated milk
2 1/2 cups water
1/2 cup butter, melted
1 piece egg, raw
small slices of cheese
4 cups water (for steaming)


Cooking Procedure:
1. In a mixing bowl, combine the dry ingredients starting from the flour, sugar,and baking powder then mix well.
2. Add the butter, evaporated milk, egg, water and pandan essence (dissolve the pandan essence in water) then mix all the ingredients thoroughly.
3. Pour the mixture in individual molds
4. If you are using non-quickmelt Filipino brand cheese, You may put the cheese on top of the mixture otherwise put the cheese on top after steaming (step 6)
5. Pour the water in the steamer.
6. Arrange the molds in the steamer then steam for about 20 minutes
7. If you are using quickmelt cheese,remove the cover of the steamer and top each puto with quickmelt cheese then continue steaming (with the cover on) for 2 to 5 minutes
8. Remove the puto from the mold and arrange in a serving plate
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Re: Recipe of the Day 6 years, 7 months ago #1122

TUNA Spread

a can of TUNA (pwede kanang in brine... basta TUNA)
1 pouch/can Pineapple Tidbits or Crushed
Sweet Pickles
1 pouch Mayonnaise
*pwede butangan og ONION and garlic (MInced)...
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Last Edit: 6 years, 7 months ago by Process0r637.

Re: Recipe of the Day 6 years, 7 months ago #1123

Dinengdeng ng Ilocano Ingredients:

1 milk fish (bangus); fried or grilled
1 cup string beans; cut into 2" long
6 pieces okra
1 cup squash; cut in cubes
1 big ampalaya; cut in 2” rectangular lengths
1 onion; sliced
2 large tomatoes; sliced
1 cup jute leaves (saluyot)
1 root ginger; crushed
Bagoong isda
3 cups water

Dinengdeng ng Ilocano Cooking Instructions:

In a casserole, bring water to boil. Add onion, ginger, and tomatoes. Let stand for 3 minutes. Season with bagoong and continue boiling for 5 minutes. Remove the scum that rises on top of the liquid and then drop the milkfish. Simmer for 5 minutes, then add vegetables. Cook until vegetables are done. Adjust seasoning according to taste. Serve hot!
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Re: Recipe of the Day 6 years, 7 months ago #1124

Chicken Broccoli Divan

1 pound chopped fresh broccoli
1 1/2 cups cubed, cooked chicken meat
1 (10.75 ounce) can condensed cream of broccoli soup
1/3 cup milk
1/2 cup shredded Cheddar cheese
1 tablespoon butter, melted
2 tablespoons dried bread crumbs
Directions

Preheat oven to 450 degrees F (230 degrees C).
Place the broccoli in a saucepan with enough water to cover. Bring to a boil, and cook 5 minutes, or until tender. Drain.
Place the cooked broccoli in a 9 inch pie plate. Top with the chicken. In a bowl, mix the soup and milk, and pour over the chicken. Sprinkle with Cheddar cheese. Mix the melted butter with the bread crumbs, and sprinkle over the cheese.
Bake in the preheated oven for 15 minutes, or until bubbly and lightly brown.
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Re: Recipe of the Day 6 years, 7 months ago #1125

Green Tea Truffles

Ingredients
6 ounces Valrhona chocolate (56% cacao)
1/3 cup heavy cream (make sure there is no gelatin in the cream!)
3 TBSP of Matcha (Powdered Japanese Green Tea)
Sencha which has been placed in a blender until powdered then sifted as you only want the powder


Procedure:
Start chopping 4 ounces of the chocolate and set aside. Bring heavy cream to a boil. Make sure your cream is heavy, to keep the cream from scorching. Add the Matcha powder and stir until Matcha is dissolved. The resulting cream will be green.

Pour the cream over the chocolate. Smooth out any big chunks.

Stir (don't beat)with a whisk in concentric circles until smooth.

Let the cream stand at room temperature until thick enough to hold a shape. Shape into balls and place onto a parchment lined tray. Put tray into the freezer for 15 minutes until they set hard.

Melt 2 more ounces of the same Valrhona and smear some on a gloved hand. Gently rub each chilled truffle to coat lightly with chocolate.

Sprinkle with the powdered Sencha. Then just try and resist eating them!

Makes about 15 green tea truffles.
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Re: Recipe of the Day 6 years, 7 months ago #1126

TERIYAKI SAUCE

Ingredients:
1/2 c soy sauce
1/2 c brown sugar
1/4 c mirin rice wine
1 dash of fresh grated ginger

Method:

1) Combine soy sauce, brown sugar and mirin rice wine.

2) Bring to a boil and continue cooking until the sugar is completely dissolved.

3) Remove from heat and add grated ginger.
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Re: Recipe of the Day 6 years, 7 months ago #1127

T.G.I Fridays Jack Daniels Grill Glaze
This is great with chicken,salmon or pork


Ingredients:

1 head garlic
1 teaspoon olive oil
2/3 cup water
1 cup pineapple juice
1/4 cup Kikkoman's teriyaki sauce
1 teaspoon soy sauce
1 1/3 cups dark brown sugar
3 teaspoons lemon juice
3 teaspoons minced white onions
1 teaspoon Jack Daniels Whiskey
1 teaspoon crushed pineapple
1/4 teaspoon cayenne pepper

Directions:

To roast the garlic:

1.Cut about 1/2” off the top of the garlic.

2.Cut the roots so that the garlic will sit flat.

3.Remove the papery skin from the garlic, but leave enough so that the cloves stay together.

4.Put garlic in a small casserole dish or baking pan, drizzle with olive oil and cover with a lid or foil.

5.Bake in a preheated 325 degree oven for 1 hour.

6.Remove and let it cool until you can handle it.

For the Glaze:

1.Combine water, pineapple juice, teriyaki sauce, soy sauce and brown sugar in a saucepan over medium high heat.

2.Stir occasionally until mixture boils, then reduce heat to simmer.

3.Add remaining ingredients to pan and stir.

4.Squeeze out 2 t of roasted garlic and whisk to combine with pan mixture.

5.Let simmer for 35-45 minutes or until sauce has reduced by 1/2 and is thick and syrupy.

6.Make sure it doesn’t boil over.

7.To use, grill meat until almost done, then use the glaze otherwise it will
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Re: Recipe of the Day 6 years, 7 months ago #1128

Maki

Yung meat, buy pork kasim. Dice to 3/4" cubes. Roll into “WONDER POWDER” (It's like a cornstarch. You can buy it at Aranque Market or any Chinese deli.) Coat in egg. Deep fry in very hot oil. Strain.

For the soup you will need: soy sauce, egg white, wonder powder, cornstarch, water, salt, msg. Mix 2/3 parts wonder powder to 1/3 part cornstarch in 1 cup cold water. Whisk.

Boil water, then add soy sauce until desired color is achieved. Dump the pork. When maki floats (it's cooked) add the wonderpowder solution to make the soup thick. Dump the egg whites and SLOWLY stir with a fork.

Serve HOT kasi pag malamig na, hindi na thick, hindi na gross, at hindi na masarap.
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Re: Recipe of the Day 6 years, 7 months ago #1129

Adobo rice with adobo flakes toppings
As seen on the pilot episode in Kris TV cooked by Sen. Chiz Escudero


INGREDIENTS:

1/2 kilo ng baboy (pork), adobo cut
2 ulo ng tinadtad na bawang (chopped garlic head)
1/2 cup suka (vinegar)
1/2 cup toyo (soy sauce)
itim na paminta (black peppers)
seasoning na may*sili (chili)
mantika (oil)
dahon ng laurel (laurel leaves)
INSTRUCTIONS:
Lutuin ang karne, palambutin hanggang sa magmantika. (Cook the meat until tender.)
Ihalo ang toyo, suka, black peppers, laurel at bawang. (Mix the soy sauce, vinegar, black peppers and chopped garlic.)
Pagkatapos takpan ng ilang minuto at ihalo ang bigas. (Cover for several minutes and mix uncooked rice.)
Kumuha ng ilang piraso ng karne, tadtarin at himayin. (Set aside several pieces of adobo for the toppings. Chop and shred it.)
Sa isang kalan, igisa sa mantika ang hinimay na karne hanggang sa matusta. (Saute in oil util shredded meat achieves desired crispiness.)
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Re: Recipe of the Day 6 years, 7 months ago #1130

Crispy Shrimp Cakes

Serves : 4-6
Preparation time : 30 minutes
cooking time : 20 minutes

Ingredients
:

500g (1 lb) fresh prawns or shrimp, peeled and deveined
150g (5 oz) ground pork (optional)
1/2 teaspoon salt
1 tablespoon fish sauce
1 tablespoon sugar
1/4 teaspoon ground white pepper
60g (1 cup) breadcrumbs
Oil for deep-frying
2 pieces fresh pineapple, thinly sliced, to garnish (optional)
Chinese plum sauce, to serve (optional)

Sweet Thai Chili Sauce
2 tablespoon water
2 tablespoon fish sauce
100g (1/2 cup) sugar
1/2 cucumber, halved and thinly sliced
1 tablespoon minced garlic
1 teaspoon minced red chili
60ml (1/4 cup) rice vinegar
4 tablespoons chopped roasted unsalted peanuts
1/4 teaspoon salt
Springs of coriander leaves (cilantro), to garnish



Method :

To make the Sweet Thai Chili sauce, bring the water, fish sauce and sugar to a boil in a saucepan over medium heat, and simmer for 2 to 3 minutes, stirring constantly, until the mixture turns into a thin syrup. Remove from the heat and set aside. About 10 minutes before serving, combine all the other ingredients with the syrup and mix well. Transfer to a serving bowl.
Grind the peeled prawns or shrimp to a paste in a food processor. Combine the prawns or shrimp, pork (if using), salt, fish sauce, sugar pepper in a large bowl and mix until well blended.
Wet your hands, spoon 1 tablespoon of the mixture and shape if into a ball, them press if flat to from a round cake. Coat the cake on all sides with the breadcrumbs. Continue until all the mixture is used up.
Heat the oil in a wok or saucepan until hot. Gradually lower the coated cakes into the oil, a few at a time, and deep-fry for about 5 minutes, turning occasionally, until golden brown on all sides. Remove and drain on paper towels.
Line a serving platter with the pineapple slice (if using) and arrange the deep-fried cakes on top. Serve hot with a bowl of Sweet Thai Chili Sauce or Chinese plum sauce (if using) on the side.
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