Pan Fried Beef Tenderloin
Ingredients:
2 pcs of 150 grams beef tenderloin
1 tsp corn oil
salt and crush peppercorn
butter to glaze the beef tenderloin
Directions:
1. Season beef tenderloin with crushed peppercorn.
2. Brown beef tenderloin with corn oil.
3. Finish cooking the beef in the oven for 3-5 minutes at 350F. Glaze with butter.
Fried Polenta Patties
1 cup polenta (finely ground cornmeal)
3 cups fresh milk
1/2 cup butter
4 tbsp parmesan cheese
1 1/2 tbsp pommery mustard
salt and pepper
flour (for breading)
corn oil (enough to pan fry the polenta)
Directions:
1. Simmer the milk and butter, add the polenta, stirring gradually until the milk and butter are absorbed.
2. Add the parmesan cheese, salt and pepper and pommery mustard.
3. Shape the polenta patties and roll in flour.
4. Pan fry the polenta until golden brown.
Bechamel Tossed Vegetable
Bechamel Sauce
Ingredients:
2 cups fresh milk
1 tbsp onion, quartered
1/2 clove garlic, minced
cornstarch to thicken
salt and pepper to taste
Directions:
1. Simmer the milk in the saucepan.
2. Add the onion, garlic and bay leaf, and season with salt and pepper, thicken with cornstard.
3. Set aside.
Tossed Vegetable
Ingredients:
6 pieces asparagus
1/2 slice red bell pepper
1/2 slice green bell pepper
1/2 slice yellow bell pepper
2 pieces shiitake mushroom
1 piece leek
6 pieces asparagus, blanched and drained
1/2 sliced carrots, blanched and drained
4 tbsp feta cheese, cubed
5 pieces black olives
Direction:
1. Toss all ingredients and top with bechamel sauce.
Pepper Cream Sauce
Ingredients:
1 1/2 tbsp butter
1/4 tsp garlic, minced
3/4 tsp shallot, minced
4 oz red wine
2 cups brown sauce
1/2 tsp green peppercorn
1/2 cup heavy cream
1 tsp lemon juice
1/2 cup fresh milk
salt and pepper to taste
Directions:
1. Saute the garlic and shallots in butter until translucent. Do not brown.
2. Add the red wine and reduce by 1/2. Stir in brown sauce.
3. Add pepper, simmer and add the cream and fresh milk, lemon juice, salt and pepper. Thicken with cornstarch. Garnish with parmesan flakes.
Optional: Boil all ingredients in 5 minutes.
Brown Sauce
Ingredients:
1 beef cube
2 cups water
2 tbsp tomato paste
1 tsp thyme
1 bay leaf
Suggestions for Presentation on the Plate:
1. Set the beef tenderloin on the polenta patties.
2. Top the beef tenderloin with creamed vegetables, separating the asparagus.
3. Arrange the asparagus. Surround the beef in the shape of a traingle.
4. Spoon the brown sauce around the plate.
5. Garnish with parmesan flakes (optional).
Source: Alaska
Sunday, June 20, 2010
Gamberi N' Poulet - Dish
Chicken Roulade
Ingredients:
200 grams chicken breast fillet
40 grams quickmelt cheese
50 grams ham
200 grams pistacchio, ground
2 tbsp chopped parsley
1 tbsp lemon juice
2 tbsp dry white wine
6 tbsp corn oil
1 egg
salt and pepper to taste
Directions:
1. Season the chicken with lemon, salt, and pepper. Let it stand for 5-10 minutes.
2. Put cheese on chicken, roll and wrap securing with toothpick. Pour white wine on chicken and sprinkle with parsley. Bake for 15-20 minutes at 350F in the oven.
3. Dip chicken in egg and roll over pistachhio nuts.
4. Brown chicken roulade on all sides.
Sauce
Ingredients:
2 tbsp butter
2 tbsp white onion
1/2 cup chicken stock
1/2 cup double cream
3 tbsp fresh milk
3 tbsp sherry wine
1 tbsp prepared mustard
Directions:
1. Melt butter in a saucepan, saute onions and add remaining ingredients. Stir and bring to a boil over medium heat.
2. Reduce heat and simmer, stirring constantly until sauce thickens.
Prawn
Ingredients:
100 grams tiger prawns, approximately 50 grams each
2 tbsp chopped celery
2 tbsp green pepper
2 tbsp mushroom
1 tbsp mustard
3 tbsp cream
4 tbsp fresh milk
1 tsp flour
2 tbsp butter
1 tsp shrimp powder
40 grams cheese (mozarella, quickmelt, cream cheese)
Directions:
1. Shell the prawns, chop the meat and set aside. Save the shells.
2. Saute celery, green pepper, and mushroom on a saucepan with melted butter. Add chopped prawn meat.
3. Add mustard, cream, fresh milk, flour and shrimp powder. Stir constantly and simmer for 3-5 minutes.
4. Stuff the shell (prawn) with the mixture.
5. Add hollandaise sauce, bake until brown. Garnish with strips of red bell pepper and green peas.
Hollandaise sauce
2 egg yolks
50 grams melted butter
1 tbsp lemon juice
drops of hot sauce
salt and pepper to taste
Directions:
Beat egg yolk, pour melted butter and add lemon juice, salt, pepper and hot sauce. Let stand until set.
Source: Alaska
Ingredients:
200 grams chicken breast fillet
40 grams quickmelt cheese
50 grams ham
200 grams pistacchio, ground
2 tbsp chopped parsley
1 tbsp lemon juice
2 tbsp dry white wine
6 tbsp corn oil
1 egg
salt and pepper to taste
Directions:
1. Season the chicken with lemon, salt, and pepper. Let it stand for 5-10 minutes.
2. Put cheese on chicken, roll and wrap securing with toothpick. Pour white wine on chicken and sprinkle with parsley. Bake for 15-20 minutes at 350F in the oven.
3. Dip chicken in egg and roll over pistachhio nuts.
4. Brown chicken roulade on all sides.
Sauce
Ingredients:
2 tbsp butter
2 tbsp white onion
1/2 cup chicken stock
1/2 cup double cream
3 tbsp fresh milk
3 tbsp sherry wine
1 tbsp prepared mustard
Directions:
1. Melt butter in a saucepan, saute onions and add remaining ingredients. Stir and bring to a boil over medium heat.
2. Reduce heat and simmer, stirring constantly until sauce thickens.
Prawn
Ingredients:
100 grams tiger prawns, approximately 50 grams each
2 tbsp chopped celery
2 tbsp green pepper
2 tbsp mushroom
1 tbsp mustard
3 tbsp cream
4 tbsp fresh milk
1 tsp flour
2 tbsp butter
1 tsp shrimp powder
40 grams cheese (mozarella, quickmelt, cream cheese)
Directions:
1. Shell the prawns, chop the meat and set aside. Save the shells.
2. Saute celery, green pepper, and mushroom on a saucepan with melted butter. Add chopped prawn meat.
3. Add mustard, cream, fresh milk, flour and shrimp powder. Stir constantly and simmer for 3-5 minutes.
4. Stuff the shell (prawn) with the mixture.
5. Add hollandaise sauce, bake until brown. Garnish with strips of red bell pepper and green peas.
Hollandaise sauce
2 egg yolks
50 grams melted butter
1 tbsp lemon juice
drops of hot sauce
salt and pepper to taste
Directions:
Beat egg yolk, pour melted butter and add lemon juice, salt, pepper and hot sauce. Let stand until set.
Source: Alaska
Atlantic Adventure - Dish
Fish
Ingredients:
400 grams fish fillet
4 pieces calamansi (philippine lemon)
salt and pper
8 bacon slices
1 tbsp parsley or basil, chopped
Directions:
1. Marinate the fish with calamansi, parsley, salt and pepper.
2. Wrap the fish with bacon.
3. Pan fry fish and finish cooking in the oven for 5 minutes.
Sauce for Fish - Cream Sauce
Ingredients:
1 cup milk
1 tbsp butter
1 piece onion
1 piece bay leaf
1 cube chicken bouillon
1 tsp flour
2 tbsp cream
100 grams peas, blanched; basil or parsley - substitute for peas
parmesan cheese (optional)
salt and pepper
Directions:
1. Saute onion in butter and add bayleaf
2. Add chicken bouillon, milk and flour, stirring until well blended.
3. Add cream to thicken the sauce.
4. Season with salt and pepper.
5. Add the peas and puree.
6. Sprinkle with parmesan cheese.
Vegetable Dish: Ratatouille
Ingredients:
2 small eggplants, diced and sliced
1 each red and green bell pepper
1 medium onion
1 tbsp garlic, chopped
salt and pepper
1 tbsp oil or butter
1 tbsp tomato paste
Directions:
1. Saute the garlic and onion.
2. Add the bell pepper and eggplants.
3. Add the tomato paste.
4. Cook in medium heat or until the vegetables are cooked.
Starch: Pan Fry Potato
Ingredients:
2 small potatoes, sliced and blanched
2 tbsp butter
Directions:
1. Pan fry the potatoes in butter. Add salt and pepper.
Mango Sauce
Ingredients:
2 tbsp mango, finely chopped
1 tbsp red bell pepper, finely chopped
1 tbsp green bell pepper, finely chopped
Directions:
1. Mix thoroughly.
Makes 2 servings.
Suggestions for Plate Presentation:
1. Arrange the cooked potatoes ont he plate.
2. Put the ratatouille on the potatoes.
3. Put the fish on the vegetables.
4. Top the fish with the creamed sauce and the mango mixture.
Source: Alaska
Ingredients:
400 grams fish fillet
4 pieces calamansi (philippine lemon)
salt and pper
8 bacon slices
1 tbsp parsley or basil, chopped
Directions:
1. Marinate the fish with calamansi, parsley, salt and pepper.
2. Wrap the fish with bacon.
3. Pan fry fish and finish cooking in the oven for 5 minutes.
Sauce for Fish - Cream Sauce
Ingredients:
1 cup milk
1 tbsp butter
1 piece onion
1 piece bay leaf
1 cube chicken bouillon
1 tsp flour
2 tbsp cream
100 grams peas, blanched; basil or parsley - substitute for peas
parmesan cheese (optional)
salt and pepper
Directions:
1. Saute onion in butter and add bayleaf
2. Add chicken bouillon, milk and flour, stirring until well blended.
3. Add cream to thicken the sauce.
4. Season with salt and pepper.
5. Add the peas and puree.
6. Sprinkle with parmesan cheese.
Vegetable Dish: Ratatouille
Ingredients:
2 small eggplants, diced and sliced
1 each red and green bell pepper
1 medium onion
1 tbsp garlic, chopped
salt and pepper
1 tbsp oil or butter
1 tbsp tomato paste
Directions:
1. Saute the garlic and onion.
2. Add the bell pepper and eggplants.
3. Add the tomato paste.
4. Cook in medium heat or until the vegetables are cooked.
Starch: Pan Fry Potato
Ingredients:
2 small potatoes, sliced and blanched
2 tbsp butter
Directions:
1. Pan fry the potatoes in butter. Add salt and pepper.
Mango Sauce
Ingredients:
2 tbsp mango, finely chopped
1 tbsp red bell pepper, finely chopped
1 tbsp green bell pepper, finely chopped
Directions:
1. Mix thoroughly.
Makes 2 servings.
Suggestions for Plate Presentation:
1. Arrange the cooked potatoes ont he plate.
2. Put the ratatouille on the potatoes.
3. Put the fish on the vegetables.
4. Top the fish with the creamed sauce and the mango mixture.
Source: Alaska
Fascinating Orientalia
Ingredients:
Soup base
1 cube chicken bouillon (dissolve in 1 1/4 cups water)
3 stalks green onion
1 tsp sugar
1/2 tsp sesame oil
1/4 tsp peppercorn (freshly ground)
5 grams ginger, sliced
1 bunch lemongrass
2 tbsp sesame oil
2 cloves garlic, chopped
1/2 small onion, thinly sliced
1 small red bell pepper , cut into strips
1 tbsp celery, chopped
100 grams chicken fillet, cubed
1 tsp Japanese soy sauce
2 tbsp grated carrots
1/8 tofu, cubed
2 tbsp green onion, chopped diagonally
1/4 tsp hot sauce
1/4 cup evaporated milk
5 tsp cornstarch dissolved in 3 tbsp water
1 tsp sesame seeds per serving
Directions:
Soup base:
1. Simmer all ingredients for 5-8 minutes. Strain and set aside.
1. Saute garlic, onion, bell pepper and celery. Add the chicken and cook gently.
2. Add the soup base, carrots and tofu. Simmer for 10 minutes.
3. Season with hot sauce, salt and pepper.
4. Add the milk and the green onions, stir.
5. Add cornstarch mixture to the soup slowly until it gets the right consistency.
6. Serve.
Source: Alaska
Soup base
1 cube chicken bouillon (dissolve in 1 1/4 cups water)
3 stalks green onion
1 tsp sugar
1/2 tsp sesame oil
1/4 tsp peppercorn (freshly ground)
5 grams ginger, sliced
1 bunch lemongrass
2 tbsp sesame oil
2 cloves garlic, chopped
1/2 small onion, thinly sliced
1 small red bell pepper , cut into strips
1 tbsp celery, chopped
100 grams chicken fillet, cubed
1 tsp Japanese soy sauce
2 tbsp grated carrots
1/8 tofu, cubed
2 tbsp green onion, chopped diagonally
1/4 tsp hot sauce
1/4 cup evaporated milk
5 tsp cornstarch dissolved in 3 tbsp water
1 tsp sesame seeds per serving
Directions:
Soup base:
1. Simmer all ingredients for 5-8 minutes. Strain and set aside.
1. Saute garlic, onion, bell pepper and celery. Add the chicken and cook gently.
2. Add the soup base, carrots and tofu. Simmer for 10 minutes.
3. Season with hot sauce, salt and pepper.
4. Add the milk and the green onions, stir.
5. Add cornstarch mixture to the soup slowly until it gets the right consistency.
6. Serve.
Source: Alaska
Bounty from the Deep Blue
Ingredients:
3 slices bacon
1 cooked potato, cubed
1/2 cup onion, chopped
1/2 cup crab meat
1/2 cup shrimps
1 tbsp parsley flakes or fresh chopped parsley
2 tbsp butter
1/4 cup all purpose flour
1/2 cube chicken bouillon
1 cup evaporated milk
1/4 cup cream
salt and pepper to taste
water if needed
Directions:
1. Fry the bacon and the onion. When onion is transparent, stir in crab meat, shrimps and parsley. Set aside.
2. Melt butter, add flour and make a paste.
3. Dissolve chicken bouillon in milk and cream then add to flour mixture.
4. Add the remaining ingredients, stir until creamy, and add water if necessary.
Source: Alaska
3 slices bacon
1 cooked potato, cubed
1/2 cup onion, chopped
1/2 cup crab meat
1/2 cup shrimps
1 tbsp parsley flakes or fresh chopped parsley
2 tbsp butter
1/4 cup all purpose flour
1/2 cube chicken bouillon
1 cup evaporated milk
1/4 cup cream
salt and pepper to taste
water if needed
Directions:
1. Fry the bacon and the onion. When onion is transparent, stir in crab meat, shrimps and parsley. Set aside.
2. Melt butter, add flour and make a paste.
3. Dissolve chicken bouillon in milk and cream then add to flour mixture.
4. Add the remaining ingredients, stir until creamy, and add water if necessary.
Source: Alaska
Drizzling Bisque All'Italiana
Ingredients:
1/2 cup cooked chicken, diced
1/4 cup carrots, diced
1/4 cup celery, chopped
1/4 cup green peas
1 1/4 cup chicken stock
1 onion, diced
1/2 cup butter
1/2 cup flour
1/2 cup double cream
1 cup fresh milk
1 pinch of nutmeg
50 grams fettucine
spring onion, chopped for garnish
salt and white pepper
Directions:
1. In a casserole, cover the chicken with cold water and boil. Save the chicken stock and dice the meat. Set aside.
2. Cook the fettucine noodles in boiling water, drain and wash noodles in cold water. Set aside.
3. Make a roux by melting the 1/2 butter and adding the flour to make a paste. Set aside.
4. Saute the onions in butter until transparent and add all the vegetables.
5. Add the chicken stock, fresh milk, cream and the remaining ingredients. Simmer for 3-5 minutes. Add the nutmeg.
6. When serving, garnish with the chopped spring onion.
Makes 6 servings.
Preparation time: 45 minutes
Source: Alaska
1/2 cup cooked chicken, diced
1/4 cup carrots, diced
1/4 cup celery, chopped
1/4 cup green peas
1 1/4 cup chicken stock
1 onion, diced
1/2 cup butter
1/2 cup flour
1/2 cup double cream
1 cup fresh milk
1 pinch of nutmeg
50 grams fettucine
spring onion, chopped for garnish
salt and white pepper
Directions:
1. In a casserole, cover the chicken with cold water and boil. Save the chicken stock and dice the meat. Set aside.
2. Cook the fettucine noodles in boiling water, drain and wash noodles in cold water. Set aside.
3. Make a roux by melting the 1/2 butter and adding the flour to make a paste. Set aside.
4. Saute the onions in butter until transparent and add all the vegetables.
5. Add the chicken stock, fresh milk, cream and the remaining ingredients. Simmer for 3-5 minutes. Add the nutmeg.
6. When serving, garnish with the chopped spring onion.
Makes 6 servings.
Preparation time: 45 minutes
Source: Alaska
A Dragon's Power
Ingredients:
crushed ice
3 tbsp avocado
2 oz fresh milk
melted chocolate
1 tbsp sugar
wafer stick for garnish
Directions:
1. Put ice in the blender.
2. Blend the milk, avocado and the sugar.
3. Put the melted chocolate in the glass.
4. Pour on the avocado mixture.
5. Build the grenadine syrup allowing to settle at the bottom.
6. Sprinkle powdered chocolate.
7. Garnish.
Source: Alaska
crushed ice
3 tbsp avocado
2 oz fresh milk
melted chocolate
1 tbsp sugar
wafer stick for garnish
Directions:
1. Put ice in the blender.
2. Blend the milk, avocado and the sugar.
3. Put the melted chocolate in the glass.
4. Pour on the avocado mixture.
5. Build the grenadine syrup allowing to settle at the bottom.
6. Sprinkle powdered chocolate.
7. Garnish.
Source: Alaska
Clouds of Dreams
Ingredients:
8 oz mango juice
3 oz guyabano juice
3 oz orange juice
3 oz cranberry juice
1 drop vanilla
3 oz fresh milk
3 oz syrup
ice cubes
Directions:
1. Pour all ingredients and ice into a cocktail shaker. Shake and pour into an all purpose wine glass.
2. Garnish with a slice of orange and a piece of cherry.
Source: Alaska
8 oz mango juice
3 oz guyabano juice
3 oz orange juice
3 oz cranberry juice
1 drop vanilla
3 oz fresh milk
3 oz syrup
ice cubes
Directions:
1. Pour all ingredients and ice into a cocktail shaker. Shake and pour into an all purpose wine glass.
2. Garnish with a slice of orange and a piece of cherry.
Source: Alaska
Elixir Of Fun
Ingredients:
2 cups fresh milk (chilled)
2 large bananas
6 oz orange juice (chilled)
3 oz honey
almond extract
whipped cream (for topping)
mango syrup (for topping)
Directions:
1. Pour all the ingredients in a blended except whipped cream and mango syrup.
2. Blend for 10-15 seconds. Pour in a fancy glass and top with whipped cream.
3. Drizzle with mango syrup.
Source: Alaska
2 cups fresh milk (chilled)
2 large bananas
6 oz orange juice (chilled)
3 oz honey
almond extract
whipped cream (for topping)
mango syrup (for topping)
Directions:
1. Pour all the ingredients in a blended except whipped cream and mango syrup.
2. Blend for 10-15 seconds. Pour in a fancy glass and top with whipped cream.
3. Drizzle with mango syrup.
Source: Alaska
Biko Pinipig
Ingredients:
250 grams malagkit rice
60 grams fresh pinipig
100 grams sugar
120 grams coconut milk
240 grams evaporated milk
Directions:
1. Mix malagkit with coconut milk and cook for 30 minutes.
2. When rice is done, add the remaining ingredients. Mix thorough until well blended.
3. Pour the mixture into a rectangular pan lined with banana leaves.
4. Spread the mixture evenly with a spatula.
Source: Alaska
250 grams malagkit rice
60 grams fresh pinipig
100 grams sugar
120 grams coconut milk
240 grams evaporated milk
Directions:
1. Mix malagkit with coconut milk and cook for 30 minutes.
2. When rice is done, add the remaining ingredients. Mix thorough until well blended.
3. Pour the mixture into a rectangular pan lined with banana leaves.
4. Spread the mixture evenly with a spatula.
Source: Alaska
Mocha Choco Polvoron
Ingredients:
180 grams powdered milk
100 grams bread flour
1 tbsp butter
1 tbsp instant coffee
150 grams pili nuts
Chocolate Coating:
1/2 cup semi-sweet chocolate
1/2 cup heavy cream
Directions:
1. In a carajay, toast the bread flour, add sugar and the milk powder. Set aside.
2. Melt the butter and add to the bread flour mixture. Mold.
3. Dip into the chocolate coating. Top with pili nuts.
Source: Alaska
180 grams powdered milk
100 grams bread flour
1 tbsp butter
1 tbsp instant coffee
150 grams pili nuts
Chocolate Coating:
1/2 cup semi-sweet chocolate
1/2 cup heavy cream
Directions:
1. In a carajay, toast the bread flour, add sugar and the milk powder. Set aside.
2. Melt the butter and add to the bread flour mixture. Mold.
3. Dip into the chocolate coating. Top with pili nuts.
Source: Alaska
Kalamay Latik with Anise
Ingredients:
520 grams galapong (rice milk)
240 grams coconut milk
250 grams evaporated milk
1/2 tsp anise seed
480 grams sugar
Directions:
1. Mix all the ingredients and strain in cheesecloth.
2. Pour the mixture in a rectangular pan. Steam fro 30-45 minutes.
Source: Alaska
520 grams galapong (rice milk)
240 grams coconut milk
250 grams evaporated milk
1/2 tsp anise seed
480 grams sugar
Directions:
1. Mix all the ingredients and strain in cheesecloth.
2. Pour the mixture in a rectangular pan. Steam fro 30-45 minutes.
Source: Alaska
Maja Terrine
Ingredients:
1/2 cup grated cassava
1 cup condensed milk
1/2 cup grated ube (purple yam)
1/2 cup grated camote (sweet potato), yellow
1/2 cup rice powder, dissolved in
1 cup water
Directions:
1. Mix together all ingredients.
2. Pour into a deeper pan and let it steam for 35-40 minutes.
Source: Alaska
1/2 cup grated cassava
1 cup condensed milk
1/2 cup grated ube (purple yam)
1/2 cup grated camote (sweet potato), yellow
1/2 cup rice powder, dissolved in
1 cup water
Directions:
1. Mix together all ingredients.
2. Pour into a deeper pan and let it steam for 35-40 minutes.
Source: Alaska
Pandan Mousse
Ingredients:
2 pandan leaves
1 240 ml condensed milk
1 egg
1 240 ml whipped cream
3 pcs gelatin sheets (dissolved in 2 tbsp water)
Directions:
1. Boil pandan leaves with milk then add the dissolved gelatin.
2. Add the whipped cream and mix thoroughly. Chill overnight before serving.
Source: Alaska
2 pandan leaves
1 240 ml condensed milk
1 egg
1 240 ml whipped cream
3 pcs gelatin sheets (dissolved in 2 tbsp water)
Directions:
1. Boil pandan leaves with milk then add the dissolved gelatin.
2. Add the whipped cream and mix thoroughly. Chill overnight before serving.
Source: Alaska
Heavenly Chocolate Mousse Pie
Ingredients:
4 squares unsweetened chocolate, melted
1 300 ml condensed milk
1 1/2 tsp vanilla extract
1 cup whipping cream, whipped
1 9-inch chocolate pie crust (ready prepared)
Directions:
1. With electric mixer, beat chocolate, condensed milk and vanilla until well blended. Chill for 15 minutes.
2. Remove from refrigerator, stir and fold in whipped cream.
3. Pour chocolate mixture into the pie crust and refrigerate.
4. Top with tiny marshmallows when ready to serve.
Source: Alaska
4 squares unsweetened chocolate, melted
1 300 ml condensed milk
1 1/2 tsp vanilla extract
1 cup whipping cream, whipped
1 9-inch chocolate pie crust (ready prepared)
Directions:
1. With electric mixer, beat chocolate, condensed milk and vanilla until well blended. Chill for 15 minutes.
2. Remove from refrigerator, stir and fold in whipped cream.
3. Pour chocolate mixture into the pie crust and refrigerate.
4. Top with tiny marshmallows when ready to serve.
Source: Alaska
Refrigerated Mango Pie
Ingredients:
Pie Crust:
1/2 cup butter, melted
1 1/2 cup graham crackers crumbs
Pie Filling:
1 cup evaporated milk
1 can condensed milk
1/8 tsp salt
1 tbsp unflavored gelatin (yellow)
1 cup cold water
3 egg yolks
3 egg whites
1 tsp vanilla
1 tetra pack all purpose cream
2 cups ripe mango balls- save some for garnish
Directions:
Pie Crust:
1. Mix butter and graham cracker crumbs. Press around sides and bottom of a 9-inch pie plate. Chill.
1. On top of a double boiler, heat the evaporated and condensed milk, add salt and stir in gelatin dissolved in cold water.
2. Beat the egg yolks slightly with 1 tbsp of the milk mixture; stir into the milk mixture until slightly thicken. Chill for a few minutes.
3. Beat the egg whites until light and fluffy. Fold in the vanilla and mangoes.
4. Pour the mixture into the prepared crust. Chill until firm.
5. When serving, top with whipped cream and mango balls for each slice.
Source: Alaska
Pie Crust:
1/2 cup butter, melted
1 1/2 cup graham crackers crumbs
Pie Filling:
1 cup evaporated milk
1 can condensed milk
1/8 tsp salt
1 tbsp unflavored gelatin (yellow)
1 cup cold water
3 egg yolks
3 egg whites
1 tsp vanilla
1 tetra pack all purpose cream
2 cups ripe mango balls- save some for garnish
Directions:
Pie Crust:
1. Mix butter and graham cracker crumbs. Press around sides and bottom of a 9-inch pie plate. Chill.
1. On top of a double boiler, heat the evaporated and condensed milk, add salt and stir in gelatin dissolved in cold water.
2. Beat the egg yolks slightly with 1 tbsp of the milk mixture; stir into the milk mixture until slightly thicken. Chill for a few minutes.
3. Beat the egg whites until light and fluffy. Fold in the vanilla and mangoes.
4. Pour the mixture into the prepared crust. Chill until firm.
5. When serving, top with whipped cream and mango balls for each slice.
Source: Alaska
Friday, June 18, 2010
Graham-Coffee Chiffon Pie
Ingredients:
Pastry
3 cups graham cracker crumbs
1 1/2 cup brown sugar
1 cup melted butter
Filling
2 tsp instant coffee
1/2 cup wter
1 1/2 to 1 3/4 tsp unflavored gelatin
1/4 cup milk
3 egg yolks, beaten
1/2 cup sugar
1 tsp vanilla
1/3 cup evaporated milk
3 egg whites
1/4 tsp salt
2 tsp sugar
Directions:
Pastry:
1. Combine all the ingredients and blend well.
2. Spread and press mixture firmly on a plate.
3. Chill for 20 minutes. Set aside.
1. Dissolve coffee in water.
2. Sprinkle gelatin over the 1/4 cup evaporated milk. Stir to soften.
3. In a double boiler, mix egg yolks, sugar, milk and salt. Cook and stir gently until smooth and thick. Remove from heat.
4. Stir in softened gelatin until thoroughly dissolved. Set aside.
5. Beat egg whites adding sugar gradually until stiff.
6. Fold beaten egg whites into coffee mixture.
7. Pour into prepared shell. Chill until ready for serving. Top with whipped cream.
Source: Alaska
Pastry
3 cups graham cracker crumbs
1 1/2 cup brown sugar
1 cup melted butter
Filling
2 tsp instant coffee
1/2 cup wter
1 1/2 to 1 3/4 tsp unflavored gelatin
1/4 cup milk
3 egg yolks, beaten
1/2 cup sugar
1 tsp vanilla
1/3 cup evaporated milk
3 egg whites
1/4 tsp salt
2 tsp sugar
Directions:
Pastry:
1. Combine all the ingredients and blend well.
2. Spread and press mixture firmly on a plate.
3. Chill for 20 minutes. Set aside.
1. Dissolve coffee in water.
2. Sprinkle gelatin over the 1/4 cup evaporated milk. Stir to soften.
3. In a double boiler, mix egg yolks, sugar, milk and salt. Cook and stir gently until smooth and thick. Remove from heat.
4. Stir in softened gelatin until thoroughly dissolved. Set aside.
5. Beat egg whites adding sugar gradually until stiff.
6. Fold beaten egg whites into coffee mixture.
7. Pour into prepared shell. Chill until ready for serving. Top with whipped cream.
Source: Alaska
Creamy Strawberry Lemon Harvest
Ingredients:
20 pcs lady fingers
2 cups halved strawberries
2 cups melon balls
1/2 can condensed milk, chilled
1/2 can evaporated milk, chilled
1/2 cup heavy cream, chilled
whipping cream
Directions:
1. First layer (bottom), arrange 10 pcs of lady fingers in a deep pie plate.
2. Second layer (middle), mix the remaining ingredients except whipped cream. Spread on top of the lady fingers.
3. Third layer, arrange the other 10 lady fingers on the fruit mixture. Top with whipped cream. Cover and chill for 4 hours.
Source: Alaska
20 pcs lady fingers
2 cups halved strawberries
2 cups melon balls
1/2 can condensed milk, chilled
1/2 can evaporated milk, chilled
1/2 cup heavy cream, chilled
whipping cream
Directions:
1. First layer (bottom), arrange 10 pcs of lady fingers in a deep pie plate.
2. Second layer (middle), mix the remaining ingredients except whipped cream. Spread on top of the lady fingers.
3. Third layer, arrange the other 10 lady fingers on the fruit mixture. Top with whipped cream. Cover and chill for 4 hours.
Source: Alaska
Tuesday, June 15, 2010
Fruity Flans
Ingredients:
Flans:
2 whole eggs
4 egg yolks
1 can condensed milk
1 1/2 can water
1 tsp vanilla extract
6 tbsp sugar
Fruit topping:
1 can sliced peaches
1 tsp cornstarch
1/4 cup whipped cream
Directions:
Flan:
1. Beat whole eggs and yolks in a bowl.
2. Mix condensed milk, water and vanilla extract. Set aside.
3. Caramelize the sugar (melt the sugar in a saucepan and pour immediately into the mold).
4. Pour the milk mixture into the mold.
5. Steam for 30 minutes.
Fruit topping:
1. Drain peaches and save syrup.
2. Blend cornstarch and fruit syrup in a low heat until mixture boils and thickens. Set aside to cool.
3. When serving, top with whipped cream and peaches.
Source: Alaska
Flans:
2 whole eggs
4 egg yolks
1 can condensed milk
1 1/2 can water
1 tsp vanilla extract
6 tbsp sugar
Fruit topping:
1 can sliced peaches
1 tsp cornstarch
1/4 cup whipped cream
Directions:
Flan:
1. Beat whole eggs and yolks in a bowl.
2. Mix condensed milk, water and vanilla extract. Set aside.
3. Caramelize the sugar (melt the sugar in a saucepan and pour immediately into the mold).
4. Pour the milk mixture into the mold.
5. Steam for 30 minutes.
Fruit topping:
1. Drain peaches and save syrup.
2. Blend cornstarch and fruit syrup in a low heat until mixture boils and thickens. Set aside to cool.
3. When serving, top with whipped cream and peaches.
Source: Alaska
White Rainbow jewel Fudge
Ingredients:
3 (6 oz) packs premium white chocolate
1 (14 oz) condensed milk
1 1/2 tsp vanilla extract
1/8 tsp salt
1/2 cup green candied fruits, chopped
1/2 cup red candied fruits, chopped
Directions:
1. Over low heat, melt chocolate with sweetened condensed milk, vanilla and salt. Remove from heat; stir in candied fruits; spread into 9 inch square pan.
2. Chill 2 hours or until firm.
3. Cut into squares. Cover and refrigerate.
Varieties:
1. Rum Raisin White Fudge
Follow White Rainbow Jewel Fudge recipe, add 1 1/2 tsp white vinegar, 1 tsp rum flavoring and 3/4 cup raisins. Omit vanilla extract and candied fruits.
2. Toasted Nutty White Fudge
Omit candied fruits, add 1 cup chopped toasted nuts.
Source: Alaska
3 (6 oz) packs premium white chocolate
1 (14 oz) condensed milk
1 1/2 tsp vanilla extract
1/8 tsp salt
1/2 cup green candied fruits, chopped
1/2 cup red candied fruits, chopped
Directions:
1. Over low heat, melt chocolate with sweetened condensed milk, vanilla and salt. Remove from heat; stir in candied fruits; spread into 9 inch square pan.
2. Chill 2 hours or until firm.
3. Cut into squares. Cover and refrigerate.
Varieties:
1. Rum Raisin White Fudge
Follow White Rainbow Jewel Fudge recipe, add 1 1/2 tsp white vinegar, 1 tsp rum flavoring and 3/4 cup raisins. Omit vanilla extract and candied fruits.
2. Toasted Nutty White Fudge
Omit candied fruits, add 1 cup chopped toasted nuts.
Source: Alaska
Chocolate and Sweetened coffee Dessert
Ingredients:
Coffee Mixture:
2 tbsp instant coffee
1 cup hot water
2 tbsp sugar
1 tbsp creme de cacao (optional)
2/3 cups evaporated milk
1 cup heavy cream
1 pack unflavored gelatin
4 egg yolks, slightly beaten
whipped cream
chocolate shavings
Directions:
1. In a bowl, mix coffee mixture, creme de cacao, evaporated milk and heavy cream.
2. Stir in the egg yolks and gelatin until the mixture thickens. Refrigerate until set.
3. Before serving, top with whipped cream and sprinkle with chocolate shavings.
Source: Alaska
Coffee Mixture:
2 tbsp instant coffee
1 cup hot water
2 tbsp sugar
1 tbsp creme de cacao (optional)
2/3 cups evaporated milk
1 cup heavy cream
1 pack unflavored gelatin
4 egg yolks, slightly beaten
whipped cream
chocolate shavings
Directions:
1. In a bowl, mix coffee mixture, creme de cacao, evaporated milk and heavy cream.
2. Stir in the egg yolks and gelatin until the mixture thickens. Refrigerate until set.
3. Before serving, top with whipped cream and sprinkle with chocolate shavings.
Source: Alaska
Chocolate Snowswirls Fudge
Ingredients:
4 tbsp butter or margarine
3 cups semi-sweet chocolate chips
1 (14 oz) can condensed milk
1 1/2 tbsp vanilla extract
dash of salt
1 cup chopped nuts
2 cups miniature mashmallows
Directions:
1. In a saucepan, melt the chocolate chips.
2. Add condensed milk, 2 tbsp butter, vanilla and salt.
3. Remove from heat; stir int he nuts, spread evenly into 8 or 9 inch square pan.
4. Melt marshmallows with remaining 2 tbsp butter and spread on top of fudge. With table knife or spatula, swirl through top of fudge.
5. Refrigerate for 2 hours until firm. Cut into squares.
Source: Alaska
4 tbsp butter or margarine
3 cups semi-sweet chocolate chips
1 (14 oz) can condensed milk
1 1/2 tbsp vanilla extract
dash of salt
1 cup chopped nuts
2 cups miniature mashmallows
Directions:
1. In a saucepan, melt the chocolate chips.
2. Add condensed milk, 2 tbsp butter, vanilla and salt.
3. Remove from heat; stir int he nuts, spread evenly into 8 or 9 inch square pan.
4. Melt marshmallows with remaining 2 tbsp butter and spread on top of fudge. With table knife or spatula, swirl through top of fudge.
5. Refrigerate for 2 hours until firm. Cut into squares.
Source: Alaska
Gelatin Wonderland
Ingredients:
2 packs orange gelatin
2 packs pineapple gelatin
2 packs lime gelatin
2 packs strawberry gelatin
4 cups hot water
16 tbsp sugar
4 tbsp unflavored gelatin
1 cup hot water
2 cups evaporated milk
1 cup whipped cream
3/4 cup sugar
Directions:
1. In a bowl, dissolve the orange gelatin in 1 cup hot water, add 4 tbsp sugar and allow to set. Repeat the procedure with the other 3 flavors of gelatin.
2. Dissolve the unflavored gelatin in 1 cup water. Set aside.
3. In another bowl, pour evaporated milk.
4. Add the whipped cream and the unflavored gelatin mixture.
5. Beat for 2 minutes at medium speed. Set aside.
6. Cut flavored gelatin into diagonal shape. Spread on a pyrex baking dish by alternating the colors to give a mosaic design.
7. Pour in the unflavored gelatin and refrigerate until ready to serve.
Source: Alaska
2 packs orange gelatin
2 packs pineapple gelatin
2 packs lime gelatin
2 packs strawberry gelatin
4 cups hot water
16 tbsp sugar
4 tbsp unflavored gelatin
1 cup hot water
2 cups evaporated milk
1 cup whipped cream
3/4 cup sugar
Directions:
1. In a bowl, dissolve the orange gelatin in 1 cup hot water, add 4 tbsp sugar and allow to set. Repeat the procedure with the other 3 flavors of gelatin.
2. Dissolve the unflavored gelatin in 1 cup water. Set aside.
3. In another bowl, pour evaporated milk.
4. Add the whipped cream and the unflavored gelatin mixture.
5. Beat for 2 minutes at medium speed. Set aside.
6. Cut flavored gelatin into diagonal shape. Spread on a pyrex baking dish by alternating the colors to give a mosaic design.
7. Pour in the unflavored gelatin and refrigerate until ready to serve.
Source: Alaska
Mango Tarts
Ingredients:
Pastry:
2 tbsp sugar
1 1/4 cup all purpose flour, sifted
1/4 tsp salt
1/4 cup margarine
3 tbsp cooking oil
1 egg, beaten
1 1/2 - 2 tbsp iced water
Cream Filling:
1/2 cup sugar
6 tbsp all purpose flour
2 1/2 cup evaporated milk
1/4 cup water
6 egg yolks
1/2 tsp vanilla extract
2 tbsp butter
1 cup heavy cream
3 cups mango, diced
Directions:
1. Sift together sugar, flour and salt in a bowl.
2. Make a well in the center, add margarine, oil and egg, mix until well blended.
3. Add water to moisten mixture.
4. Work mixture with hands until well blended.
5. Divide the pastry dough in six; roll each pastry and fit into tart molds.
6. Prick pastry with fork to prevent bubbles in the crust.
7. Bake the tarts in a pre-heated oven for 12-15 minutes at 400F.
8. Cool and remove the tarts from the mold carefully.
Cream Filling:
1. Combine sugar and flour in a double boiler.
2. Add evaporated milk and water gradually. Cook until thick.
3. Remove from heat. Add egg yolks one at a time while stirring the mixture.
4. Return to heat and continue cooking until desired consistency.
5. Add vanilla and butter. Cover and allow to cool.
6. Beat heavy cream and fold into cooled cream filling.
7. Add diced mango. Pour into baked tart shells. Refrigerate.
Source: Alaska
Pastry:
2 tbsp sugar
1 1/4 cup all purpose flour, sifted
1/4 tsp salt
1/4 cup margarine
3 tbsp cooking oil
1 egg, beaten
1 1/2 - 2 tbsp iced water
Cream Filling:
1/2 cup sugar
6 tbsp all purpose flour
2 1/2 cup evaporated milk
1/4 cup water
6 egg yolks
1/2 tsp vanilla extract
2 tbsp butter
1 cup heavy cream
3 cups mango, diced
Directions:
1. Sift together sugar, flour and salt in a bowl.
2. Make a well in the center, add margarine, oil and egg, mix until well blended.
3. Add water to moisten mixture.
4. Work mixture with hands until well blended.
5. Divide the pastry dough in six; roll each pastry and fit into tart molds.
6. Prick pastry with fork to prevent bubbles in the crust.
7. Bake the tarts in a pre-heated oven for 12-15 minutes at 400F.
8. Cool and remove the tarts from the mold carefully.
Cream Filling:
1. Combine sugar and flour in a double boiler.
2. Add evaporated milk and water gradually. Cook until thick.
3. Remove from heat. Add egg yolks one at a time while stirring the mixture.
4. Return to heat and continue cooking until desired consistency.
5. Add vanilla and butter. Cover and allow to cool.
6. Beat heavy cream and fold into cooled cream filling.
7. Add diced mango. Pour into baked tart shells. Refrigerate.
Source: Alaska
Pancit Palabok
Ingredients:
1/4 kg palabok noodles (rice noodles)
1 pack palabok recipe mix
1/4 cup flaked tinapa (smoked fish)
1/2 cup crushed chicharon (pork rinds)
1 tbsp chopped spring onion
6 pcs cooked shrimps (shelled)
1 tbsp minced garlic, fried
1 pc hard boiled egg, quartered
Directions:
1. Boil palabok noodles in water until just cooked. Drain and arrange on a platter.
2. In a pan, add 2 cups water and completely dissolve palabok recipe mix. Bring to a boil while stirring constantly. Simmer for 2 minutes.
3. Pour palabok sauce over cooked noodles. Garnish with tinapa, chicaron, spring onion, shrimps, minced garlic and hard boiled egg.
Source: Knorr
Kare-Kare
Ingredients:1/2 kg ox tail, beef or pork pata, cut into serving sized
1 pack Kare-Kare mix
1 clove garlic, chopped
1 small onion, sliced
1 cup eggplant, sliced
1 cup long beans (sitaw), cut into 2" length
1 tbsp cooking oil
1 cup pechai
1 cup (about 250 ml) water
Directions:
1. Boil meat in 5 cups water until tender. Drain and set aside.
2. Add eggplant and sitaw in the remaining broth and cook for 2 minutes. Drain and set aside.
3. In a pan, heat oil and saute garlic and onion for 1 minute. Add the pre-cooked meat and saute until slightly brown.
4. Add 1 cup water, then completely dissolve kare-kare recipe mix. Bring to a boil while stirring constantly. Add pechai and pre-cooked vegetables. Simmer over low fire until pechai is cooked. Serve.
Source: Knorr
Lomi Soup
Ingredients: 3 cloves crushed garlic
1 pc sliced onion
1/4 kg sliced shrimp (boiled)
10 pcs fish balls
4 cups water
2 cubes shrimp broth cubes
1/2 kg lomi noodles
1/4 kg sliced pechai baguio
2 tbsp cornstarch, dissolved in
3 tbsp water
1 pc egg (beaten)
Directions:
1. Saute garlic, onion and shrimp.
2. Add fishballs, water and shrimp broth cubes.
3. Add lomi noodles and pechai.
4. Pour cornstarch mix after noodles are cooked.
5. Add egg before serving.
Makes 5 servings.
Source: Knorr
Sarciadong Isda
Ingredients: 1/4 cup oil
1/2 kg dalagang bukid
1 pc chopped onions
3 pcs sliced tomatoes
2 cups water
2 cubes fish broth cubes
1 tbsp cornstarch, mixed with
1/2 tbsp water
2 pcs chopped hard-boiled eggs
Directions:
1. Pour oil in pan and fry fish.
2. Use same pan to saute onions and tomatoes.
3. Pour water, boil and simmer. Drop fish broth cubes.
4. Sprinkle cornstarch to water.
5. Add fried fish and chopped eggs.
Makes 5 servings.
Source: Knorr
Pochero with Eggplant Sauce
Ingredients: 5 cups water
2 cubes pork broth cubes
1/2 kg pork spareribs
3 pcs chorizo de bilbao
1/2 pc clove garlic
1 pc onion
3 tbsp tomato sauce
3 pcs saba banana
2 pcs potatoes
1 cup garbanzos
1/2 kg cabbage
1/8 kg green beans
Eggplant Sauce
3 pcs eggplant
1 tbsp finely chopped garlic
1/4 cup vinegar
salt
pepper
sugar
Directions:
1. Boil 5 cups of water then add pork broth cubes, pork spareribs, and chorizo de bilbao. Cook until meat is tender.
2. Set aside the broth and remove the pork and chorizo de bilbao.
3. In a sauce pan, heat oil then saute garlic and onion.
4. Add tomato sauce and pour the broth.
5. Bring to a boil. Add the meat, chorizo, saba banana, potatoes and garbanzos.
6. Wait until meat is tender then add the cabbage and green beans. Simmer for a few minutes. Season to taste.
Eggplant sauce:
1. Broil eggplants.
2. When eggplant is cooked, remove the skin and mash. Set aside.
3. Add garlic to the mashed eggplant.
4. Pour vinegar. Add sugar, salt and pepper to taste. Serve with pochero.
Makes 5 servings.
Source: Knorr
Next Door's Fresh Amoy Lumpia
Ingredients:8 pcs fresh lumpia wrapped
peanuts, chopped
1/2 cup shredded lettuce
2 tbsp cooking oil
1/4 cup minced garlic
1/2 cup shredded carrots
1/4 cup shredded bamboo shoots (labong)
1/2 cup shredded turnips (singkamas)
1/2 cup shredded tofu (tokwa)
1 sachet chicken powder (10 g)
1 cup chicken broth
Directions:
1. Layout the fresh lumpia wrappers and spread chopped peanuts and shredded lettuce.
2. Saute garlic in cooking oil, add carrots, bamboo shoots, turnips and tofu.
3. Sprinkle one pack of chicken powder.
4. Add in the chicken broth and braise for 20 minutes.
5. Place sauteed vegetables on top of the lumpia wrapper. Wrap.
Sauces:
1. Sweet lumpia sauce.
Bring to boil
- 1 cup water
- 2 tbsp soy sauce
- 3 tbsp brown sugar
- 1 tbsp corn starch, mixed with
- 1 tbsp water
2. Hot sauce
3. Fresh chopped garlic.
Source: Knorr
Bicol Express
Ingredients: 2 tbsp cooking oil
1/4 tbsp tumeric powder
1/2 kg cooked pork sliced into 1/2" strips
1/2 cup bagoong (fish paste) alamang
2 cups water
2 packs gata mix (coconut milk)
3/4 cup fresh hot green peppers (elongated variety) sliced diagonally
1/2 cup red pepper (elongated variety), sliced diagonally into 1/4" strips (optional)
1/2 tbsp chopped chili or siling labuyo (optional)
Directions:
1. Heat oil.
2. Stir in tumeric powder and sliced cooked pork.
3. Stir continuously for 5 minutes.
4. Add bagoong alamang.
5. Stir until the pork is completely covered by the mixture (for about 10 minutes).
6. Pour in 2 cups of water. Dissolve gata mix in the mixture and add the sliced green peppers. Continue cooking for about 10 minutes.
Makes 4 servings.
Add fresh red pepper and chopped siling labuyo according to spiciness desired.
Source: Knorr
Pancit Molo
Ingredients:
Molo Filling
180 g ground pork
50 g shrimps, shelled, de-veined and chopped
100 g turnips (singkamas), finely chopped
10 g spring onions, sliced
2 pcs mushrooms, soaked in water and chopped
4 tsp soy sauce
1 whole egg
1 tsp sesame oil
pepper
salt
15-20 pcs molo wrapper
Pancit Molo:
1 1/2 tbsp corn oil
2 cubes chicken broth
10 g garlic, chopped
70 g shrimps, shelled, de-veined and chopped
50 g chicken meat, cooked, shredded
25 g ham, cut into strips
5 cups water
15-20 pcs prepared molo
2 tsp fish sauce (patis)
pepper to taste
15 g spring onions, sliced
Directions:
Molo Filling:
1. Combine all the ingredients in a bowl and season to taste.
2. Place a teaspoon of the mixture in the molo wrapper and wrap.
Pancit Molo:
1. Heat oil, add garlic and saute until soft but not brown.
2. Add the shrimps, chicken and ham and saute for 2 minutes.
3. Add the water and chicken broth cubes and bring to a boil.
4. Simmer and add the molos. Continue to simmer gently until the wrappers become translucent and the stuffing is cooked (approximately 10 minutes).
5. Garnish with spring onions, season with pepper and fish sauce. Simmer for another minute.
Add toasted garlic as garnish if desired.
Makes 6 servings.
Source: Knorr
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