No Bake Fruity Cheesecake

INGREDIENTS:

Crust:
1½ cups graham cracker crumbs
⅓ cup melted butter/margarine
1 tbsp brown sugar
½ tsp ground cinnamon

Topping:
2 tbsp sugar
1 tbsp cornstarch, dissolved in 1/4 cup fruit cocktail syrup
1 can Fruit Cocktail, well drained (reserve syrup)

Filling:
1½ tbsp unflavored gelatin
⅓ cup fruit cocktail syrup
¼ cup sugar
1 tsp vanilla extract
1 pack (225 g) cream cheese, softened
½ cup all-purpose cream, chilled

PROCEDURE:

1. Crust: Combine ingredients for the crust. Mix well. Press into 9” pie plate (or removable bottom pan). Cover and freeze for 30 minutes.
2. Topping: Heat cornstarch mixture with constant stirring until it becomes thick. Add sugar and Fruit Cocktail. Remove from flame and set aside.
3. Filling: Combine gelatin and fruit cocktail syrup. Stir. Heat over low flame until it dissolves. Add sugar and vanilla then set aside. Beat cream cheese until smooth and set this aside. Beat all-purpose cream until it becomes very fluffy (soft peak) then add this to the cream cheese. Mix until well blended.
4. Slowly pour gelatin mixture into the cream mixture. Mix well. Fold in ¾ of Fruit Cocktail mixture. Pour over prepared crust. Cover and chill until set. Top with remaining Fruit Cocktail.

Makes 12-14 servings

Chocolate Truffles

Saucy Fried Crabs

INGREDIENTS:

600 g (3 pc) medium crabs
2 tbsp cornstarch
8 cloves garlic, crushed
2 tbsp ginger strips
2 tbsp salted black beans (tausi), mashed in 2 tbsp water
200 g tomato aauce

PROCEDURE:

1. Season crabs with ¼ tsp iodized fine salt (or ¾ tsp iodized rock salt) and ¼ tsp pepper. Dredge in cornstarch. Deep-fry in ½ cup oil until cooked. Cut crabs and set aside.
2. In another pan, sauté garlic and ginger using 2 tbsp of used oil. Add tausi, tomato sauce and ¾-1 cup water. Simmer covered for 5 minutes over low heat.
3. Add crabs and simmer once.

Makes 6 servings

Pineapple Beef Casserole

INGREDIENTS:

1.2 kg whole beef round
2 tbsp minced garlic
1 medium onion minced
1 pouch (70 g) Tomato Paste
1/2 cup diced pimiento
2 tbsp pickle relish
1 can (85 g) liver spread
1 can (210 g) chorizo de bilbao sliced
1 can(227 g) pineapple chunks
1 pc each medium green and red bell peppers diced
1 tbsp cornstarch dissolved in 1 tbsp water

Marinade:
1/3 cup soy sauce
2 pcs laurel crushed

PROCEDURE:

1. Marinate beef for 20 minutes in the refrigerator .
2. Saute garlic and onion in 2 tbsp oil . Add Tomato Paste and stir for 1 minute. Add pimiento and marinated beef including marinade.Cook for 3 minutes.
3. Add 5 cups water. Cover and simmer for 1-1/2 hours or until meat is tender (or pressure cook for 20 minutes ).
4. Add pickles, liver spread and chorizo. Cook for another 20 minutes(ordinary cooking). Add Pineapple Chunks with syrup, bell peppers and cornstarch. Simmer until thick. Add salt and pepper to taste. Slice meat .
5. If desired, continue to simmer sauce uncovered until desired consistency. Pour over meat. Serve.

Makes 10-12 servings

Paella

Ingredients: 

1/2 kg large tahong
1/2 kg (3 pc) large crab (alimasag)
350 grams chicken breast cut up then seasoned with 1/2 tsp iodized salt (or 1/2 tbsp rock salt)
1/4 cup olive oil
8 cloves garlic crushed
1 large onion sliced
100 grams sweet ham cut into 1-1/2” squares
2 pc (100g) chorizo de bilbao sliced
2 cups Raw rice washed once, drained
1/4 kg (8 pc) shrimps
1 pouch (250g)  tomato sauce
1 tsp paprika (optional)
1 tbsp kasubha
1 pc laurel
1/4 cup pitted green olives each cut into 2
1/2 cup frozen green peas
1 pc large red bell pepper cut into strips
1 pc egg hard boiled and sliced

PROCEDURE:

1. Boil 3 cups water with 1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt). Add tahong and crab. Cover and simmer until cooked. Drain. Reserve 3-1/2 cups broth. Remove half shell of tahong. Cut crab into 2. Set aside.
2. Using non-stick pan, fry chicken in olive oil until cooked. Set aside.
3. In the same oil, sauté garlic, onion, ham, chorizo and rice. Cook for 3 minutes. Add tomato Sauce, reserved broth, paprika, kasubha, laurel, olives, salt and pepper to taste. Cover and simmer over low heat until rice is almost cooked.
4. Add shrimps, peas, bell pepper and chicken. Stir. Cover and cook for another 10 minutes or until shrimps are cooked. Add tahong and crabs. Cover and cook for another 2 minutes. Top with eggs.

NUMBER OF SERVINGS: Makes 10 servings

Beef Stew

INGREDIENTS:

½ kg Beef flank (kamto), cut into chunks
150 g Marble potatoes Each piece cut into chunks with peel then fried
2 tbsp soy sauce
2 tbsp Red wine
4 cloves garlic, crushed
1 large onion, sliced
1 stalk celery, sliced
1 pouch (200 g) tomato sauce
100 grams carrot, sliced
1/3 cup whole kernel corn (canned)
½ Cup button mushrooms (canned)
¼ cup frozen peas

PROCEDURE:

1. Season beef with 3/4 tsp fine salt, 1/8 tsp pepper, soy sauce and red wine. Drain, reserve any marinade. Brown meat pieces in oil. Set aside.
2. Using the same oil, sauté garlic, onion and celery. Add beef, 1-1/2 cups water, reserved marinade and tomato sauce. Cover and simmer over low heat for 1 hour or until beef is tender (add more water if needed).
3. Add carrot, peas, corn and mushrooms. Cover and simmer for 10 minutes. Stir in potatoes.

Makes 5 SERVINGS

Pork Tomato Sinigang

Classic Pork Sinigang made more tastier, thicker and richer by adding tomato sauce. Try this new and exciting dish on your family date nights

INGREDIENTS

1/2 kg pork liempo, cut into chunks
1 pc (30 g ) small onion, sliced
1/2 tbsp patis
200 g tomato sauce
2-1/4 cups water
3 pc okra, each piece cut into two
1-2 pc siling haba
100 g radish, sliced
1 bunch kangkong, leaves and tender stalks only
1 tbsp sinigang mix powder


PROCEDURES

Combine water, onion, pork, patis and DEL MONTE Original Style Tomato Sauce. Allow to boil, cover and simmer for 30 minutes or until pork is tender.

Add radish and sili. Simmer until radish is almost cooked. Add okra and allow to simmer until okra is almost tender.

Add kangkong and sinigang mix powder. Bring to a boil and allow to simmer for 5 minutes or until kangkong is wilted.

Makes 5 servings.

Classic Morcon

Here's a step by step guide to cooking the classic dish of Morcon! Siguradong matutuwa ang buong family sa recipe na ito! :)

INGREDIENTS:

600 grams Beef Round (sliced tapa style into 2 pieces )
¾ tbsp All-Purpose Flour
1 pc (hard boiled) Egg (shelled and each sliced into 6 wedges, for stuffing)
1 pc Hotdog (cut into 4 strips, for stuffing)
30 grams Bacon (for stuffing)
1 pc (medium) Carrot (cut into 4 strips, for stuffing)
2 pcs (whole) Pickles (cut into 4 strips, for stuffing)
30 grams Cheddar Cheese (cut into 4 strips, for stuffing)
1 pc (medium) Red Bell Pepper (cut into 5 strips, for stuffing)
4 cloves Garlic (crushed, for sauce)
1 pc (medium) Onion (sliced, for sauce)
½ pc Laurel (for sauce)
½ tbsp Calamansi Juice (for marinade)
2 tbsp Soy Sauce (for marinade)
200 grams Tomato Sauce (for sauce)

PROCEDURE:
Pound beef to flatten. Marinate for 30 minutes. Drain but reserve marinade.

Starting at one end of meat, arrange in alternate rows the stuffing until all are used up. Roll and tie with string (crocheting thread). Sprinkle with flour then brown all sides in oil. Set aside.

Sauté garlic and onion. Add beef, tomato sauce, 1 cup water and laurel leaf, and soy sauce. Simmer for 45 minutes or until tender.

Remove string from morcon. Slice and arrange on a platter. Pour sauce on top.

Makes 15 servings

Chocolate Cake

Fettuccine with Shrimps and Fresh Basil

(Makes 4-6 servings)

16 c water
1 tbsp salt
1 500-g pack fettuccine noodles
½ c olive oil, divided
2 whole heads garlic, chopped
1 k medium-size shrimps, peeled and veins removed
Salt and pepper
½ c strips of basil leaves
2 tbsp red pepper flakes or chili flakes

To serve:
¼ c chopped parsley leaves
2 tbsp crushed garlic
½ c olive oil

In a large stockpot, bring water to a boil. Add salt and fettuccine noodles and return to a boil, stirring often. Cook for 6 to 8 minutes or until noodles are al dente (check package directions for suggested cooking time). Drain noodles and return to the pot. Cover the pot to keep warm.

In a large sauté pan or skillet, heat ¼ cup of the olive oil and sauté garlic about one minute over medium-low heat. Be sure not to burn the garlic. Add the shrimps and season with salt and pepper. Stir in the remaining ¼ cup olive oil, the basil leaves and the chili flakes, if using. Remove from heat.

Add the cooked fettuccine noodles. If desired, season with additional salt and pepper. Toss the noodles with the shrimps, seasonings and basil leaves. In a bowl, stir together the chopped parsley, crushed garlic and olive oil and pour over the noodles. Toss to blend and serve immediately.

http://lifestyle.inquirer.net/72980/fettuccine-with-shrimps-and-fresh-basil

Bagoong Fried Rice

Ingredients:
1 pc medium egg, Cooked into omelette then cut into strips
1 head garlic, crushed
1pc medium onion,sliced
1 tbsp ginger, minced
2 pcs siling haba, seeds removed and sliced
2/3 cup ground pork
¼ cup raw bagoong alamang
200 gms Tomato Sauce
7 cups cooked rice
1 pc large green mango, cut into strips, reserve some for toppings
1 stalk green onion, chopped
¼ cup oil
1 tbsp hoisin sauce (optional)

Procedure:

1. Sauté garlic, onion, ginger, siling haba, ground pork, and bagoong alamang in ¼ cup oil for 5 minutes.
2. Add hoisin sauce and DEL MONTE Tomato sauce. Cover and cook for 5 minutes stirring occasionally. Add cooked rice and mango. Cook while stirring for 2 minutes. 3. Top with green onions, mango, egg strips.

Makes 8 servings.

Melon and Buko-Pandan Yema Balls

Ingredients :


1-1/2 c. of sweetened condensed milk

2 c. of powdered full cream milk

1 50-g. pack of coconut cream powder

1 egg yolk

1 tbsp. of butter, softened

a cup of white sugar

pandan flavoring

melon flavoring
green food coloring


Pour the condensed milk into a small saucepan. Set the stove to medium and heat gently. Do not boil.


Beat the egg yolk in a bowl. Pour in the half of the heated condensed milk into the bowl and stir to blend in the egg yolk. Add the coconut cream and stir until smooth. Pour the egg-milk-coconut cream mixture into the saucepan and continue cooking. Stir, scraping the sides and bottom of the pan to prevent scorching. When the mixture thickens a bit, turn off the heat and cool for about 5 minutes.


Place the powdered milk in a large mixing bowl. Pour in the egg-milk-coconut cream mixture. Add the softened butter. Stir until smooth. Cover the bowl with cling wrap and chill for about 45 minutes. After chilling, mixture will thicken and shaping will be easier.


Place the white sugar in a wide shallow bowl.


Using two teaspoons, form the yema mixture into balls. They won’t look like perfect balls at this point. You will shape them later with your hands. Drop each ball onto the white sugar. Using you hands, roll it gently on the sugar then shape them into balls.


Using the above basic yema recipe, set aside two half-cupfuls of the mixture and added bottled flavorings to them. Add a few drops of melon flavor to one part and pandan flavor to the other. Since the melon flavor was already colored, there was no need to add food coloring. The pandan flavor, however, was transparent so add a few drops of green food coloring.

Talbos ng Sayote Stir-Fry & Choco Scramble

Chicken Rice

Make sure the chicken is newly slaughtered. Frozen chicken is never good for this! Good luck!

1.5 kg fresh chicken (Keep head and feet, without the feathers, of course. This adds to the flavor. Remove innards. From the back side of the chicken, by the cavity, take excess fat off the chicken. Save fat for rice.)

2 tsp salt
Season chicken with salt inside out.

Stock:
1 kg chicken bones
1 pc onion
3 pc leeks
4 slices ginger
10 garlic cloves
Salt
10- 12 c water

Combine ingredients in a huge wok or stock pot. Boil and simmer for 30 minutes. Strain. Bring stock back to a rolling boil, lower heat and put chicken in. Make sure it is totally submerged. Cook for one hour. Now this is vital: Make sure that your heat is at its lowest and that once the chicken is in the stockpot, your stock does not come to a boil anymore. Boiling tends to make the chicken tough which Hainanese isn’t.

After one hour, remove chicken from the pot and submerge into a bowl of iced water for 10 minutes. This stops the chicken from cooking, stops it from falling apart and makes it springy on the outside, yet nice and tender on the inside.

Remove, transfer to a rack and brush with 2 tsp sesame oil. If you want a nicely “tanned” chicken you can combine the sesame oil with and 2 tsp light soy sauce.

Rice:
¼ c chicken fat
6 crushed garlic
6 thin slices ginger
3 c long-grain Thai rice
Salt
4½ c stock, from chicken above
1 pandan leaf, tied
½ c green onions

Cast rice cooker pot, not the whole rice cooker, just the pan over heat. Add chicken fat and sauté until fat has been extracted.

Add garlic, onions and ginger. Cook until fragrant. Add rice, mix well. Add stock and pandan. Transfer to rice cooker and cook. When done, season to taste with salt and mix well. Add green onions.

Soup:

To the remaining stock add 1/3 c of chopped green onions. Season to taste with salt and pepper. Serve with Hainanese chicken. Some people even add shredded cabbage. Do so if you wish.

To serve:
Garnish with sliced cucumbers and tomatoes

Sauce:
3 tbsp oil
1 tbsp sesame oil
2 shallots, sliced
2 garlic cloves
2 tsp grated ginger
½ c light soy sauce
½ c chicken stock, from above
2 tsp sugar

Mix well. Heat oils. Sauté garlic and shallots. Add light soy sauce, chicken stock and sugar. Strain sauce if you wish. Serve with chicken. Another sauce that you may use is Kecap Manis, dark sweet soy sauce (available at Santis).

Serve with chili sauce.

Oven-baked Guinataang Lapu-Lapu

1 whole lapu-lapu, approximately 2 kilos, cleaned and scored

4 tsp lime or kalamansi juice

2 tbsp olive oil


Combine kalamansi juice and vegetable oil. Pour over lapu-lapu. Put fish on baking dish. Cover with foil. Bake in pre-heated 350°F oven for 30-40 minutes.


Sauce: 
¼ c vegetable oil

2 c finely chopped onion

½ c chopped cilantro

2 tsp minced garlic

2 tsp minced ginger

Chili, thai or labuyo, to taste, sliced

1 c chopped fresh tomatoes

1 tsp turmeric

1 c coconut milk, second extraction

1 c coconut milk, first extraction

3 tsp fish sauce

3 tsp sugar


Heat oil and sauté onions until translucent. Add cilantro, garlic, onions, ginger, chilies, fresh tomatoes, turmeric and second extraction of coconut milk.


Simmer for 5 minutes or until tomatoes are soft. Add first extraction of coconut milk. Bring to one boil.


Season to taste with fish sauce and sugar.

Pour over baked fish. Serve.

Cilantro Shrimp

1/3 c olive oil

¼ c butter

¼ c garlic

¼ kg tomatoes, chopped

1 thai chili or labuyo, to taste

¼ c white wine, stock or water

1 kg shrimps, peeled, de-veined, tails left intact

2 c cilantro

1 tbsp honey


Heat oil and butter. Sauté garlic and tomatoes. Cook tomatoes until they are soft. Add chilies and wine and let simmer for three more minutes. Add shrimps. Add rest of the ingredients. Season to taste.

Tocino

Ingredients:
1 kilo lean pork
15 Tbsp refined sugar
2 Tbsp dark soy sauce
1 Tbsp fine salt
1 tsp ground black pepper
1 clove garlic, minced
1 tsp sesame oil, optional.

Directions:
1. Marinade pork in the other ingredients and store in the refrigeratorfor at least 2 days.
2. Fry and serve

Chicken Galantina

http://showbizandstyle.inquirer.net/lifestyle/lifestyle/view/20071219-107843/A-secret-dish-for-the-holidays

Ingredients
1.3 k tough-skinned (culled) chicken or chicken, dressed, deboned except for legs and wings. Avoid puncturing the skin, otherwise sew up any holes before marinating.

Marinade:
2 tbsp calamansi juice
1 tbsp soy sauce

Stuffing:
¼ k ground chicken
330 g ground lean pork
¼ k sweet ham, chopped
½ c sweet pickle relish
1 c grated cheddar cheese
¼ c green peas
½ c white onions, minced
¼ c raisins
1 small can liver spread or potted meat
2 medium-size eggs
1 can chicken Vienna sausage
4 large eggs, hard boiled
1 level tbsp rock salt
1 tsp white pepper

Steaming liquid:
2 pc chicken broth cubes
3 c water

1. MARINATE deboned chicken in calamansi, soy sauce and pepper for an hour. Set aside.

2. IN A BOWL, mix together ground chicken, ground pork and white onions.

3. ADD raisins, sweet ham, cheese and peas. Blend well.

4. ADD pickle relish, liver spread and beaten eggs. Season with salt and pepper to taste. Mix thoroughly and set aside for few minutes.

5. CLOSE neck portion of the chicken with cotton string so the meat filling remains inside. Drain chicken and stuff mixture into the cavity, eliminating air pockets as you move from neck to rear.

6. ALONG with the stuffing, insert four hard-boiled eggs (two under the wings and two near the legs) and four pieces of sausages arranged lengthwise. Make sure not to overstuff chicken as steaming tends to expand stuffing.

7. SEW up the cavity.

8. TIE the chicken legs together with a string.

9. MASSAGE softened unsalted butter onto entire chicken.

10. WRAP the entire chicken in cheesecloth and sew up.

11. PLACE chicken in steamer with water infused with chicken broth. Steam chicken (breast side down) for 45 minutes and the other side for another 15 minutes.

12. COOL chicken at room temperature before removing cheesecloth. Take off the strings. Wrap in sturdy foil and refrigerate (do not freeze) for several hours until chilled through.

13. GENTLY take out legs and wings and arrange nicely on a platter.

14. GALANTINA is best sliced when cold with a very sharp knife. Cut chicken in the center.

15. THEN make smaller slices. Serve on platter garnished with curled spring onions, cucumber slices, bell pepper and lettuce.

No Reservations - Philippines

PART 1



PART 2



PART 3



PART 4



PART 5

Singapore Chili Tahong

This is so easy and inexpensive.

Heat a deep pan with ¼ cup oil until almost smoking. Stir-fry all at once one large sliced onion, one tsp crushed garlic, one tbsp crushed ginger, two sliced hot long chili peppers.

After one minute, add half a bottle of banana catsup and ½ cup beer. When the mixture boils, throw in the cleaned mussels and continue stir-frying until all the shells open.

Before serving, sprinkle with sesame oil. Garnish with green onions and/or wansuy.

http://www.mb.com.ph/articles/280721/oktoberfest-special-pulutan-cooked-beer

Maja Blanca

Ingredients:
4 cups coconut milk
3/4 cup cornstarch
14 ounces condensed milk
3/4 cup fresh milk
3/4 cup granulated sugar
15 ounces whole sweet kernel corn
5 tbsp toasted grated coconut

Cooking procedure:
1. Pour the coconut milk in a cooking pot and bring to a boil.
2. Add the sugar, condensed milk, and whole sweet kernel corn then stir until all the ingredients are evenly distributed.
3. Simmer for 8 minutes.
4. Combine the fresh milk and cornstarch then whisk until the cornstarch is diluted.
5. Pour the fresh milk and cornstarch mixture in the cooking pot and stir thoroughly.
6. Allow to cook while stirring until the mixture reaches your desired thickness.
7. Pour the mixture in a serving tray then arrange and flatten the top using a flat tool such as a wooden spatula.
8. Allow to cool down then refrigerate for at least 1 hour.
9. Garnish with toasted grated coconut (or latik if available).
10. Serve cold. Share and enjoy!

PUMPKIN: From Soup to Dessert

KALABASA FRENCH FRIES – Cut the pumpkin, unpeeled, into thick sticks as thin as your little finger. Toss with a little salt, drain on bond paper or paper towels. Deep-fry in batches in very hot vegetable oil until half-done. Cool in a single layer on bond paper. Deep-fry a second time until crisp on the outside and tender on the inside. Serve with a sprinkling of coarse salt, black pepper, and paprika. May be offered with a choice of dips.

CRUNCHY PUMPKIN CHIPS – Slice pumpkin into disks 1/6 inch thick. Shake in a bag of seasoned flour. Get the hot oil ready in a deep fryer. Dip each slice in beaten egg, then dredge with Japanese Panko bread crumbs and slide into the hot oil. Cook until light golden. May be served with a sweetish tempura dip (soy sauce, mirin, water, sugar and grated ginger) or with vinegar, British style. Modern young diners have been known to mound blue cheese dressing on these unique crisps.

FAUX MUNGGO SOUP – For arthritis sufferers who love mung bean soup but are afraid of uric acid. Boil, then mash pumpkin flesh. Saute garlic, onion and tomatoes, add a shrimp boullion cube, four cups water and three cups cooked, mashed pumpkin. Season with salt to taste, or add shrimp bagoong. Shortly before serving, throw in two cups of sliced ampalaya, or ampalaya leaves, or any kind of green leaves. Fantastic sprinkled with bits of fish crackers, chicharon or kropek.

KALABASA BREADS AND MUFFINS – Freshly grated pumpkin is added to any bread or muffin recipe. As a guide, use any recipe for carrot bread and muffins, and substitute an equal amount of pumpkin. This is an inexpensive way to add fibers, beta carotene, and vitamins to your baked goods.

UKOY – Cut the pumpkin into match sticks. For four cups of pumpkin, use ½ cup of flour (or rice flour if you can find it) seasoned with chicken powder, salt, pepper, and one cup small shrimps. Mix lightly until moistened by the shrimp and pumpkin juices. Form into small mounds on a tray, and drop the mounds into hot cooking oil. Do not crowd. Brown both sides. Serve with a tartar sauce or with Filipino style chili vinegar with crushed garlic.

ROYAL FLAN – Cut the tops off small mature pumpkin. Scoop out the seeds and bake until the flesh can be scooped out, leaving the skin intact to form a bowl. Mash or puree the cooked flesh. Make a custard with eggs, milk, vanilla, and pureed pumpkin.

Return to the pumpkin shell, bake and serve. Alternatively, for a less dense dessert, one may just make a normal custard without the pumpkin flesh, and use the pumpkin only as a baking vessel.

HALEYANG KALABASA – Into six cups of mashed cooked pumpkin flesh, add two cups of condensed milk, one cup of pure coconut milk, and a few drops of vanilla. Cook in a wide shallow pan over slow heat, mixing constantly until thickened. Will keep in tightly covered jars in the refrigerator for a couple of days.

KALABASA-QUE – Cut pumpkin into thick, long sticks. Leave out to air or sun for an hour to reduce moisture. Deep fry in vegetable oil, sprinkling brown sugar during the frying process to create a coating of brown caramel over the pumpkin sticks. Cheaper and healthier than Kamote-que.

FAKE POTATO – Use pumpkin for any recipe that calls for potatoes or yams.

http://www.mb.com.ph/articles/281914/pumpkin-from-soup-dessert