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.