No Bake Pops
Ingredients
3 cups Store-bought Moist Chocolate Cake (crumbled)
3 cups Butter Cake (crumbled)
500 g White Chocolate (chopped)
500 g Dark Chocolate (chopped)
Marshmallow (or nuts, optional for dipping)
1 can (432 grams) Fruit Cocktail (drained)
In two separate bowls, crumble the cakes until it resembles coarse crumbs.
To each bowl, add half of the Fruit Cocktail and mix well.
Form every 1 tablespoon of the mixture into balls. If the mixture is dry, add 1 tablespoon of reserved syrup until the mixture can be formed. Chill.
Melt the white and dark chocolate seperately over a double boiler or in bowls placed on top of a pot of simmering water.
Dip 1 inch of the popsicle stick or lollipop stick into the chocolate mixture then insert into the cake pops.
Dip the cake pops in the chocolate and let it cool until the chocolate hardens.
Chef's Tip: Make your cake pops colorful and interesting by dipping them in candy sprinkles, marshmallow and nuts after dipping them in melted chocolate.
Makes 24 servings.
Creamy Chicken Parmigiana
350 g Chicken Breast Fillet
1/8 tsp Black Pepper
1/8 tsp Salt
1 tbsp Garlic (minced)
2 Tbsps Milk
1/4 cup breadcrumbs
1 Tbsp butter or margarine
2 tbsp cooking oil
2 sprigs Parsley
1 pouch (200 grams) Del Monte Carbonara Sauce (chopped)
Cooking Procedure:
- Sprinkle chicken with fine salt and pepper. Rub the garlic. Soak in milk and 2 Tbsps of DEL MONTE Carbonara Sauce for 5 minutes.
- Drain chicken, reserve milk mixture. Roll chicken pieces in bread crumbs.
- Heat butter in pan with oil. Brown chicken slices on both sides until cooked. Set aside.
- In the same pan, pour remaining DEL MONTE Carbonara Sauce and reserved milk mixture. Cover and simmer for 3 minutes.
- Arrange chicken slices on top of sauce just before serving. Sprinkle with parsley. Serve with rice or pasta.
Makes 5 servings.
Pine-Chicken Burgers with Ketchup Sauce
650 grams Ground Chicken Meat
1/2 cup Breadcrumbs
2 tsps Salt
3/4 tsp Black Pepper
1/2 cup Onion (chopped)
3 stalks Green Onions (chopped)
2/3 cup Carrot (grated)
For the sauce
2 Tbsps Mayonnaise
2 reserved pineapple syrup
Salt (to taste)
2 cans (227 grams each) Del Monte Crushed Pineapple (drained(reserve syrup), for burger)
1/4 cup Del Monte Original Blend Ketchup
Cooking Procedure:
For the Burger: Combine all ingredients. Mix well and form into patties at 1/4 cup each. Pan-grill or pan-fry in oil until cooked. Serve with sauce.
For the Ketchup-Mayo Sauce: Mix all ingredients. Season with salt to taste.
Makes 8 servings.
Chicken Carrot Spaghetti
Adding chicken meat and grated carrots gives this simple spaghetti dish added texture.
1 tbsp Garlic (minced)
3 tbsp Onion (chopped)
90 grams Chicken Meat (diced)
1 1/2 cups Carrot (coarsely grated)
2 1/2 tbsps Water
to taste Salt
1/4 cup Cheese (optional)
175 grams Del Monte Spaghetti (cooked)
1 pouch (250 grams) Del Monte Filipino Style Spaghetti Sauce
Cooking Procedure:
Saute garlic, onion, chicken and carrots. Add DEL MONTE Spaghetti Sauce, water and salt to taste. Simmer fo 5 minutes.
Pour sauce and mix with DEL MONTE Spaghetti. Top with grated cheese, if desired.
Makes 5 servings
Chicken Inasal
This popular Ilonggo dish is loved all over the nation. Dip in a mix of soy sauce, vinegar and calamansi.
1 kg (whole) Chicken Meat (cut into serving pieces)
1 tbsp Garlic (minced)
1 tsp Ginger (minced)
2 stalks Lemon Grass/Tanglad (pounded)
½ tsp Black Pepper
1 tbsp Sinigang Mix Powder
3 tbsp Atsuete Seeds (soaked in 3 tbsp hot water and strained)
2 pouches (115 grams each) Del Monte Pineapple Tidbits
Cooking Procedure:
- Mix all ingredients in a bowl and let stand for at least 4 hours in refigerator.
- Grill or pan-grill until chicken is cooked.
Makes 6 servings
Chicken Balls in Tomato Sauce
This recipe can be paired with either rice or pasta for a rich and satisfying meal.
For the chicken balls
300 grams Chicken Breast (deboned and meat chopped)
1 square (150 grams) large tokwa (mashed)
1 pc (small) Potato (coarsely grated)
1 pc (medium) Egg
1 pc (medium) Onion (chopped)
For the Sauce
1 pc (medium) sliced onion
1 pc (medium) Carrot
1 pc (150 grams) small sayote, sliced
2 stalks Green Onion, cut into 1” strips
1 pouch (250 grams) tomato Sauce
Cooking Procedure:
Combine ingredients for chicken balls with 1 teaspoon iodized fine salt (or 1 tablespoon iodized rock salt) and 1/3 teaspoon pepper. Mix well. Form every tablespoon of mixture into balls. Fry until golden brown. Set aside.
Sauce: Sauté onion. Add carrot, sayote, ½ teaspoon iodized fine salt (or ½ tablespoon iodized rock salt). Cook for 5 minutes while stirring.
Add DEL MONTE Tomato Sauce and 1 cup water. Simmer for another 10 minutes. Add meatballs. Allow to simmer. Top with green onions.
Makes 6 servings
Roast Chicken Burger
Try this healthier alternative to the usual beef burger. Add pineapple slices for some sweetness.
for burger:
2 cups Roasted Chicken Meat (chopped)
1/4 cup Onion (chopped)
1 tbsp Garlic (minced)
1 tbsp Prepared Yellow Mustard
1/4 cup Celery (chopped)
1/4 cup Green Onion (chopped)
1 pc Egg
1/2 cup All-Purpose Flour
Salt and pepper (to taste)
1/4 cup Breadcrumbs
Cooking Oil (for frying)
8 pcs Hamburger Buns
1 cup Lettuce Leaves
1/4 cup Sour Cream
1/2 cup Tomatoes (sliced thinly into rings)
3/4 cup Cucumber (sliced)
1 can (432 grams) sliced pineapple (drained)
Cooking Procedure:
Combine ingredients for burger except breadcrumbs. Mix well. Portion mixture into 50g (1/4 cup) patties. Roll in breadcrumbs . Put on a tray. Fry until brown on both sides.
Pile each burger bun with a layer of lettuce, sour cream, patty, tomato, cucumber and sliced pineapple. Serve.
Makes 9 servings
Chicken Satay
Try these delicious chicken skewers for a wonderfully sweet and nutty dish.
1 tbsp Cooking Oil
1/2 tbsp Atsuete Seeds
1/2 grams Chicken Breast Fillet (sliced into small pieces)
1/2 tsp Salt
1/4 tsp Black Pepper
1 tbsp Peanut Butter
1/2 tbsp Brown Sugar
3/4 cup Cucumber (cut into cubes)
2 pc Shallots (sliced)
10 pcs Chicken Skewers
For sauce
2 tbsp Evaporated Milk )
2 tsps Water
1 cloves Garlic (minced)
1 tsp Soy Sauce
1/2 tbsp Brown Sugar
1 (pouch 50g) Kare-Kare Mix
Cooking Procedure:
Saute atsuete in oil for 2 minutes. Set aside.
Combine chicken and Kare-Kare Mix, peanut butter, brown sugar, salt ,pepper, and atsuete oil. Marinate at least 3 hours or overnight in the refrigerator.
Toss cucumbers and shallots together.
Thread chicken into skewers. Set aside marinade. Charcoal-grill or pan-grill until cooked on both sides. Serve with sauce and cucumber-onion mixture.
Sauce: Dissolve left over marinade in water. Add remaining ingredients. Simmer until thick.
Makes 10 servings
Chicken Finger Surprise
Amaze your kids when you prepare this flaky and crispy chicken fingers with soft and pillowy marshmallows as their snack.
1 grams Chicken Breast Fillet (cut into strips)
1 pc Egg (beaten)
1 cup Japanese Breadcrumbs (or regular breadcrumbs)
Cooking Oil (for deep frying)
1 pack Marshmallow (cut the same size as the chicken breast)
½ cup Sour Cream
1 pouch (200 grams) Del Monte Cheese Magic Sauce
Cooking Procedure:
Mix chicken, egg and half of DEL MONTE Cheese Magic Sauce. Dredge each piece of chicken in breadcrumbs. Deep-fry until golden brown.
Cut marshmallow the same size as chicken. Place on bowl and serve with remaining cheese sauce and sour cream on the side.
Makes 8 servings
Torrijas - Spanish French Toast
Makes four servings.
1 fresh orange
1 fresh lemon
3 c fresh milk
1 cinnamon stick
2 tbsp cinnamon powder, divided
1 ¼ c sugar, divided
3 eggs
8 slices thick white bread
½ c olive oil
Remove the zest from the orange and lemon, using a fine grater or a zester. Pour the milk into a deep saucepan and add the orange and lemon zests, the cinnamon stick, 1 tbsp of the cinnamon powder, and 1 cup of the sugar. Simmer the mixture for about 5 minutes so milk gets infused with the flavor. Turn off the heat and let the mixture cool completely.
Arrange the bread slices in a shallow dish and pour in milk mixture. Let stand until bread softens.
In a separate dish, beat the eggs slightly. Dip both sides of the soaked bread in beaten eggs. Heat olive oil in frying pan and fry the bread until brown on both sides, turning once. (You may have to do this in batches.)
Transfer each fried bread to a clean plate. Mix the remaining ¼ cup sugar and 1 tbsp cinnamon powder and sprinkle over the bread.
Pork Liempo
Few things are more delicious than a ½-inch thick, bone-in, deliciously marinated, char-grilled piece of pork belly.
Inihaw na liempo, aside from adobo, is another way I enjoy pork.
Here are some of my recipes and tips. (All best enjoyed with Lipitor!)
Local liempo/pork is tastier.
I like mine cut ½-inch, skin-on, bone-in.
Pick liempo that is pinkish, with an even layering of fat and meat.
Marinate your pork overnight. If you can’t, try getting a nine-minute marinator (available at Gourdo’s and Home TV Shopping). I use it and it works like a charm, especially when I teach. One cycle is nine minutes, I do a couple of cycles, at least three.
In general, I do not marinate longer than 16 hours. If you’ve marinated the meat and changed your mind about grilling it immediately, take it out of the marinade (if liquid) and freeze the meat. For dry rubs, just transfer meats to the freezer.
Marinate in the refrigerator using large and sturdy freezer bags that can hold all the liquid marinade.
Use light soy sauce, especially when a recipe calls for a lot. There’s no bigger turn-off than a soy sauce-blackened piece of liempo.
Always taste your marinade. If you are not happy with your marinade or rub, you will not be happy with the result. So adjust salt, pepper, sugar, chilies to taste.
To prevent meat from drying out, brush both the meat and the grate with oil before grilling.
Arrange your charcoal—low to high, left to right. Charcoal on the leftmost side should be about five inches from the grill grate; this is where you first lay your liempo. Increase center coal distance to four inches, then by the end of the griller, the distance between coal and grate should be three inches. This is where you grill the meat for the perfect golden color; the meat stays shortest on this setting.
Do not keep turning your pork; grill three to four minutes per side on the leftmost side of grill. The idea is to gently “caramelize” the outer portion before turning. As you cook from left to right, turn your meat more often. Keep a close eye on it.
Half-inch liempo takes 12-15 minutes approximately. Wait patiently for the oil to ooze out. The slow grilling helps make your inihaw soft and succulent.
Grill slowly, especially if there’s a lot of sugar in your marinade or basting sauce; it burns easily.
Soak a couple of charcoal pieces in denatured alcohol or lighter fluid. Use these chips to start your fire.
Coals should have been burning for at least 15-30 minutes (depending on which griller you use) before you start grilling. This works best for me. By then, the heat the coals emit is stable and perfect.
If you have a lot to grill, use coconut briquettes; they burn longer and can be dumped in water when done and reused.
Keep coals burning by adding three to five or seven pieces of coals (depending on the size of coal and your griller) at a time, before the burning coals are extinguished, or it would be a long wait.
Vinegar and Garlic Liempo
Make basting sauce.
When pork is half-cooked, start basting the pork with sauce.
Basting sauce:
To serve, add chopped garlic, onions and chilies to your favorite vinegar
Tamarind Liempo
Marinate. Grill. Serve with pickled vegetables.
Pickled vegetables
Pickling solution:
Add vegetables.
Vegetables:
Liempong Dilaw
Inihaw na liempo, aside from adobo, is another way I enjoy pork.
Here are some of my recipes and tips. (All best enjoyed with Lipitor!)
Local liempo/pork is tastier.
I like mine cut ½-inch, skin-on, bone-in.
Pick liempo that is pinkish, with an even layering of fat and meat.
Marinate your pork overnight. If you can’t, try getting a nine-minute marinator (available at Gourdo’s and Home TV Shopping). I use it and it works like a charm, especially when I teach. One cycle is nine minutes, I do a couple of cycles, at least three.
In general, I do not marinate longer than 16 hours. If you’ve marinated the meat and changed your mind about grilling it immediately, take it out of the marinade (if liquid) and freeze the meat. For dry rubs, just transfer meats to the freezer.
Marinate in the refrigerator using large and sturdy freezer bags that can hold all the liquid marinade.
Use light soy sauce, especially when a recipe calls for a lot. There’s no bigger turn-off than a soy sauce-blackened piece of liempo.
Always taste your marinade. If you are not happy with your marinade or rub, you will not be happy with the result. So adjust salt, pepper, sugar, chilies to taste.
To prevent meat from drying out, brush both the meat and the grate with oil before grilling.
Arrange your charcoal—low to high, left to right. Charcoal on the leftmost side should be about five inches from the grill grate; this is where you first lay your liempo. Increase center coal distance to four inches, then by the end of the griller, the distance between coal and grate should be three inches. This is where you grill the meat for the perfect golden color; the meat stays shortest on this setting.
Do not keep turning your pork; grill three to four minutes per side on the leftmost side of grill. The idea is to gently “caramelize” the outer portion before turning. As you cook from left to right, turn your meat more often. Keep a close eye on it.
Half-inch liempo takes 12-15 minutes approximately. Wait patiently for the oil to ooze out. The slow grilling helps make your inihaw soft and succulent.
Grill slowly, especially if there’s a lot of sugar in your marinade or basting sauce; it burns easily.
Soak a couple of charcoal pieces in denatured alcohol or lighter fluid. Use these chips to start your fire.
Coals should have been burning for at least 15-30 minutes (depending on which griller you use) before you start grilling. This works best for me. By then, the heat the coals emit is stable and perfect.
If you have a lot to grill, use coconut briquettes; they burn longer and can be dumped in water when done and reused.
Keep coals burning by adding three to five or seven pieces of coals (depending on the size of coal and your griller) at a time, before the burning coals are extinguished, or it would be a long wait.
Vinegar and Garlic Liempo
- 1 k liempo
- 3 tbsp garlic, pounded
- 1 tbsp each garlic and onion powder
- 3 tbsp vinegar
- 1 tsp oregano
- 1 bay leaf, crumbled
- 2 tbsp soy sauce
- 1 chili, sliced to taste
- ¼ c brown sugar
- 1 tsp freshly cracked pepper
- 1 tbsp oil
Make basting sauce.
When pork is half-cooked, start basting the pork with sauce.
Basting sauce:
- 2 tbsp patis
- 1 tbsp garlic puree
- 2 tbsp suka
- 2 tbsp liquid seasoning
- 1 tbsp water
- 1 tbsp sugar
- 2 tbsp oil
To serve, add chopped garlic, onions and chilies to your favorite vinegar
Tamarind Liempo
- 1 k pork belly
- ¼ c garlic paste
- 1 tbsp tanglad
- 2 tsp ground pepper
- 2 tbsp fish sauce
- 2 tbsp oyster sauce
- 3 tbsp sugar
- Juice of 2 pc calamansi
- 1 tbsp kecap manis (dark sweet soy sauce, available in Unimart or Santis)
- ¼ c Tanduay Rhum
- 2-3 tbsp tamarind water or 2-3 tsp tamarind sinigang powder mix
- 2 tbsp oil
Marinate. Grill. Serve with pickled vegetables.
Pickled vegetables
Pickling solution:
- ½ c water
- ½ c + 2 tbsp white sugar
- 1/3 c white vinegar
- 1½ tsp salt
- 2 green chilies or siling pang-sigang
- 1 red onion, sliced
- 3 thin slices ginger
- 6 garlic cloves, sliced
- 2 tsp peppercorn
Add vegetables.
Vegetables:
- 2 cucumbers, sliced or medium dice
- 1 small radish, thinly sliced
- 1 large white onion, large dice
- ½ carrot, julienne
Liempong Dilaw
- 1 k liempo
- 2 tsp salt
- 3 tsp liquid seasoning
- 2 tsp black pepper
- ½ c pounded garlic
- 2 tbsp lemongrass hearts, pounded
- 3 tbsp vinegar
- 1 tbsp sugar
- 1/3 c Sprite
- 2 tbsp achuete oil
- ½ tsp turmeric powder or 1-inch root (luyang dilaw) fresh, pounded to a paste.
Mix ingredients and marinate liempo. Grill.
When liempo is half cooked, brush with achuete oil.
Serve with vinegar, soy, chilies and calamansi on the side.
Serve with Pickled Vegetables.
When liempo is half cooked, brush with achuete oil.
Serve with vinegar, soy, chilies and calamansi on the side.
Serve with Pickled Vegetables.
Subscribe to:
Posts (Atom)
