Halo-Halo Recipe

    HALO-HALO RECIPE

    (famous Filipino Dessert.)

Ingredients:

• 1 ripe large banana
• 2 ripe mangoes or 1 cup canned ripe mango
• 1 cup firm gelatin set into gel and cut into 1/2-inch cubes
• 1 cup canned ripe jackfruit
• 1/2 cup sweet corn or chick peas (garbanzos)
• 1 cup young shredded coconut, fresh or canned
• 1 cup cooked sweet yams or (ube halaya) glutinous purple yam,  cut into 1-inch cubes
• 2 cup shaved ice

• 2 cup milk
• 4 scoops of favorite ice cream
• 1/2 cup chopped peanuts or rice krispies

 Preparation: 

• Peel mangoes and slice the meat into 1/2-inch cubes. Discard the seeds.
• Prepare 4 tall glasses. Divide each ingredient into 4 equal parts.
• In each glass place 1/4 of each ingredient, adding layer by layer starting with corn or chick peas, cooked sweet yams, jackfruit, bananas, coconut, and gelatin.
  
• Top with 1/2 cup shaved ice.
• Pour 1/4 cup milk over shaved ice and top with a scoop of ice cream.
• Sprinkle nuts or rice krispies over it.

 

Egg Tart Recipe

 Egg Tart Recipe

Ingredients for Crust:

• 340g Top Flour
• 230g Butter
• 70g Caster Sugar
• 1/2 Beaten Egg

Ingredients for Egg Custard filling:

• 3 Eggs
• 80g Caster Sugar
•  70ml Milk (I use Fresh Milk)
• 230ml Water

Cooking Directions:

1. Beat butter and sugar until creamy.
2. Add egg into mixture and mix until combined.
3. Add flour and mix into a dough.
4. Cover dough with cling wrap and keep in the fridge for 30 minutes.
5. Weight dough into 20g each (depending on size of mould) and press into egg tart moulds.
6. Set aside.
7. Whisk eggs and sugar until think and creamy.
8. Add milk to mixture and continue to whisk until combined.
9. Add water gradually and continue to whisk together.
10. Pour into mould tart dough.
11. Preheat oven at 180C and bake for 25 minutes of till the crust is slightly brown and egg custard is set.
12. Remove from mould by turning the mould upside down.

Bruschetta Recipe

 Bruschetta Recipe

Ingredients:

• 6 or 7 ripe plum tomatoes (about 1 1/2 lbs)
• 2 cloves garlic, minced
• 1 Tbsp extra virgin olive oil
• 1 teaspoon balsamic vinegar
• 6-8 fresh basil leaves, chopped.
• Salt and freshly ground black pepper to taste

• 1 baguette French bread or similar Italian bread
• 1/4 cup olive oil

Cooking Directions:

1. Prepare the tomatoes first. Parboil the tomatoes for one minute in boiling water that has just been removed from the burner. Drain. Using a sharp small knife, remove the skins of the tomatoes. Once the tomatoes are peeled, cut them in halves or quarters and remove the seeds and juice from their centers. Also cut out and discard the stem area. Why use plum tomatoes instead of regular tomatoes? The skins are much thicker and there are fewer seeds and less juice.
2. Make sure there is a top rack in place in your oven. Turn on the oven to 450°F to preheat.While the oven is heating, chop up the tomatoes finely. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.
3.  Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. You will want to toast them in the top rack in your oven, so you may need to do these in batches depending on the size of your oven. Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown. 
4. Alternatively, you can toast the bread without coating it in olive oil first. Toast on a griddle for 1 minute on each side. Take a sharp knife and score each slice 3 times. Rub some garlic in the slices and drizzle half a teaspoon of olive oil on each slice. This is the more traditional method of making bruschetta. 
5. Align the bread on a serving platter, olive oil side up. Either place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve. If you top each slice with the tomatoes, do it right before serving or the bread may get soggy.

Pepperoni Pizza Rolls Recipe

Pepperoni Pizza Rolls Recipe

Ingredients:


Dough 

1. 1 1/2 cups warm water
2. 5 teaspoons rapid-rise yeast
3. 1/3 cup olive oil
4. 2 tablespoons sugar
5. 2 1/2 teaspoons salt
6. 4 to 5 cups bread flour 

Filling 

1. 2 cups spaghetti sauce
2. 2 cloves garlic, finely minced
3. 3 tablespoons olive oil
4. Salt and pepper, for dusting
5. 1 teaspoon dried Italian seasoning
6. 1 1/2 pounds shredded mozzarella cheese
7. 8 to 12 ounces pepperoni, sliced   

Cooking procedure

1. Line a large baking sheet with parchment paper.
2. Hand whisk water and yeast together in the mixer bowl and let stand 2 to 3 minutes until the yeast dissolves.
3. Briskly whisk in the oil, sugar, salt, and most of the flour.
4. Mix until combined, then knead with the dough hook on lowest speed 8 to 10 minutes, adding more flour as necessary to make a soft, bouncy dough
5. Remove the dough hook and spray the dough with spray oil.
6. Cover the bowl with plastic wrap & let the dough rise for about  45 minutes.
7. Place the dough on a lightly floured work surface and gently deflate.
8. Let the dough rest another 20 minutes
9. Roll or press dough out
10. Spoon on spaghetti sauce, garlic, and olive oil; dust with salt, pepper, and Italian seasoning sauce.
11. Sprinkle on the cheese and scatter the pepperoni
12. Roll the dough jellyroll-style and place it on the baking sheet.  Refrigerate or freeze for 20 minutes.  Chilling the dough makes it easier to cut the slices without squishing the dough
13. Remove the dough from the refrigerator or freezer (I used the freezer) and cut it into 1 1/2 inch slices
14. Place the slices on prepared baking sheet.  Leave some space between the slices so the rolls have room to rise.
15. Preheat the oven to 375 degrees F.  Bake until cheese is melted and bubbly and the buns are golden, about 20 to 25 minutes.

Makes 12- 18 pcs.

Seafood Lasagna

Seafood Lasagna Recipe

ingredients;

1. 1 litre/1 pint 15fl oz milk
2. 2 bay leaves
3. 1 garlic clove
4. 40g/1½oz unsalted butter, plus extra for greasing
5. 50g/2oz plain flour
6. 1 tsp English mustard
7. salt and freshly ground black pepper
8. 400g/14oz no-cook lasagne sheets
9. 2 tbsp chopped fresh tarragon
10. 400g/14oz assorted fish and seafood of your choice (salmon, cod, prawns, mussels, etc.)
11. large handful baby spinach
12. 150g/5oz cheddar, grated
13. 75g/2 ½oz parmesan, grated

Cooking directions;

Preheat the oven to 180C/365F/Gas 4.
Place the milk, bay leaves and garlic into a pan over a medium heat and bring to scalding point (just before boiling point), then remove from heat.
Melt the butter in a separate pan over a low heat, then stir in the flour and cook 2-3 minutes, stirring constantly (don't let it turn brown).
Remove the bay leaves and garlic from the milk, then add a little of the milk to the flour and butter mixture. Stir to make a paste and cook out for 1-2 minutes, stirring constantly.

Watch technique1:57 mins

Gradually add splashes of milk, stirring constantly, until a thick, smooth sauce has formed.
Gradually add the rest of the milk, adding a little at a time and bringing to the boil before adding more milk. Repeat until all the milk has been added. Take off the heat, add the mustard and season well with salt and freshly ground black pepper.
Place a spoonful or two of the sauce into a greased ovenproof dish to just cover the bottom. Cover with a couple of lasagne sheets.


Stir the tarragon, fish, seafood and spinach to the remaining sauce and stir until well combined.


Spoon some of the fish sauce mixture onto the llasagne sheets and top with another layer of lasagne sheets. Repeat this layering of fish sauce mixture and lasagne until all of the sauce and pasta have been used up. The final layer should be lasagne sheets.

Sprinkle the top with the cheddar cheese and parmesan, then transfer to the oven to bake for 40 minutes, or until the fish is cooked and the topping is golden-brown. thn serve.

Chicken Piccata

                Chicken Piccata Recipe

Ingredients;

2 Boneless chicken breasts sliced in half
2 TBS Butter
1 TBS Olive OIl
1/4 cup flour
3/4 tsp paprika
3/4 - 1 cup dry white wine
3 TBS lemon juice
Salt ,pepper (white or black) to taste
1 TBS Butter (for sauce at finish)
3 TBS capers

Cooking Directions;

Put chicken breasts between 2 sheets of waxed paper or plastic wrap; pound to flatten to about 1/4-inch. In a shallow bowl, combine flour, salt, pepper and paprika; dredge chicken breasts to coat well.

Heat butter and olive oil in a large skillet. Sauté chicken breasts in batches, about 3 minutes on each side.

Drain off all but 2 tablespoons of fat. Stir in chicken broth, scraping to loosen browned bits. Add lemon juice and heat through. Return chicken to the skillet with the lemon slices; heat until sauce thickens. Add capers, if using. Serve with your favorite pasta and a green vegetable.

Lasagna Bolognese Recipe

Lasagna Bolognese Recipe

ingredients;

Lasagna Noodles;

1. 1 pound fresh lasagna noodles
2. 3 Tablespoons olive oil
3. 1/2 cup fresh grated parmesan cheese

Bolognese Souce

1. 2 Tablespoons vegetable oil
2. 2 Tablespoons butter
3. 3/4 cup chopped onion
4. 1 cup chopped celery
5. 1 cup chopped carrot
6. 1/2 pound pancetta, diced
7. 1 1/4 pound ground beef chuck
8. salt
9. pepper
10. 1 1/2 cups dry white wine
11. 2 1/2 canned imported Italian Plum Tomatoes, cut
12. 1/2 with the juices.  

Bechamel Souce

1. 3 cups milk
2. 6 Tablespoon flour
3. 1/2 Teaspoon salt
4. pinch of nutmeg, ground

Cooking Directions;

BECHAMEL SAUCE

1. Melt the butter in a pan over medium heat. Whisk in flour. Cook for 2 minutes, whisking constantly to avoid burning the flour.
2. Pour in the milk, continue to whisk constantly until it begins to boil.
3. Season with salt and pepper and a pinch of nutmeg. Lower the heat, cover and simmer gently for 20 minutes.
4. Remove the pan from heat. Taste and adjust seasoning if necessary.

LASAGNE BOLOGNESE

1. Put the oil, butter, and chopped onion in a pot, and turn the heat on to medium.
2. And the pancetta and onion. Cook and stir until the pancetta has rendered and the onion has become translucent, then add the chopped celery and carrot. Cook for about two minutes, stirring the vegetables to coat them.
3. Add the ground beef, a large pinch of salt, and a few grindings of pepper. Crumble the meat with a fork, stir well, and cook until the beef has lost it’s raw, red color.
4. Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all the ingredients well.
5. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface. Cook, uncovered, for 3 hours or more, stirring from time to time.
6. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat.
7. To keep it from sticking, continue the cooking and adding a 1/2 cup of water when necessary. At the end, however, no water at all must be left and the fat must separate 

LASAGNA NOODLES & LAYERING

1. Cook the fresh lasagna noodles in boiling salted water for 3 minutes and strain.
   if you’re using dried lasagna noodles then make sure the cook for 11 minutes in salted boiling water before using and then proceed in the same fashion as stated above.
2. Toss the noodles with olive oil and begin layering a small casserole dish by placing on the bottom of the dish one noodle, then evenly spread a layer of the bolegnese sauce and over that spread a layer of béchamel sauce, then another layer of pasta and repeat this procedure until you’ve used all of the pasta and both sauces, creating a layered effect of both the pasta and the sauces. Once the top layer of béchamel sauce is spread over the top, spring over it a fine layer of grated fresh parmesan cheese.
3. Bake for 40-50 minutes at 400 degrees or until the top layer of cheese is golden brown.

Peanut Butter Chocolate Cupcake Recipe

Peanut Butter Chocolate Cupcake Recipe

Ingredients;

1. 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2. 2/3 cup granulated sugar
3. 2/3 cup light brown sugar, packed
4. 2 extra-large eggs, at room temperature
5. 2 teaspoons pure vanilla extract
6. 1 cup buttermilk, shaken, at room temperature
7. 1/2 cup sour cream, at room temperature
8. 2 tablespoons brewed coffee
9. 1 3/4 cups all-purpose flour
10. 1 cup good cocoa powder
11. 1 1/2 teaspoons baking soda
12. 1/2 teaspoon kosher salt
13. Peanut Butter Icing
14. Chopped salted peanuts, to decorate, optional

Cooking Directions;

Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.

Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.

Peanut Butter Icing:

• 1 cup confectioners' sugar
• 1 cup creamy peanut butter
• 5 tablespoons unsalted butter, at room temperature
• 3/4 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt
• 1/3 cup heavy cream

Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

Red Velvet Cupcake

Red Velvet  Cupcake Recipe

Ingredients;

2 1/2  cups all purpose flour

2 cups sugar
1/2 cup baking cocoa (powdered)
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon baking soda
2 sticks butter at room temperature
5 large eggs
1 cup buttermilk (see note at bottom)
1 teaspoon vanilla

1 teaspoon red food coloring

Cooking Directions;

Combine flour, cocoa, baking powder, baking soda and salt in a mixing bowl.  Sift dry ingredients three times. 

Cream together butter and sugar until light and fluffy.  Add eggs one at a time, making sure to beat well after each egg. 

Add 1/4 of dry ingredients to creamed mixture then approximately 1/4 of buttermilk alternating until mixed well.  Mix in vanilla and food coloring.

Fill lined cupcake pans 1/2 full of red velvet batter.  Bake in a preheated 350 degree oven for approximately 20 minutes or until a toothpick inserted in the center comes out clean.

Cool cupcakes in pans for 5 to 10 minutes then remove from pans.  Cool completely on wire racks before frosting.

Pork Siomai Recipe (steamed pork dumplings)

 Pork Siomai Filipino St;ye Recipe

Ingridients;

1 kg ground pork (suggested proportion of fat to lean meat is 1:3)

1/3 cup chopped water chestnuts or turnips (singkamas)

1/3 cup chopped carrots

2 medium or 1 large minced onion(s)

bunch of spring onions or leeks

1 egg

5 tablespoons sesame oil

1 teaspoon freshly ground pepper

1 teaspoon salt

50 pcs. large or 100 pcs. small wanton or siomai wrapper

soy sauce, calamansi (lemon or kumquats), sesame oil and chilli paste (for the sauce) 

Wrapper:
1/4 cup water
1 egg
1 tablespoon vegetable or corn oil
1/4 teaspoon salt
1 1/2 cups all-purpose flour

Cooking Directioons;

1. Combine all the ingredients except for the water and wanton wrapper and mix throughly.
2.  Wrap the mixed ingredients using the won ton wrapper. (watch the video for easy procedure)
3.  Using a steamer, steam the wrapped siomai (shaomai) for 15 to 25 minutes. The time depends on the size of each individual piece (larger size means more time steaming).
4. Serve hot with kikkoman soy sauce and calamansi or lemon dip.

Crispy Onion Rings

Crispy Onion Rings Recipes

Ingridients;   

2 large (about 800g) onions

• plain flour
• 2 eggs, lightly beaten
• 1 cup (80g) grated parmesan cheese
• 2 cups (140g) stale breadcrumbsshopping list
• 2 teaspoons seasoned pepper
• Oil for deep-frying

Cooking Directions;

Sift together the flour and cornstarch. Add the instant mashed potatoes, cayenne and club soda. Whisk to combine. Let sit in the fridge for 10 minutes. Meanwhile, heat vegetable oil to 350 degrees F. Pour the breadcrumbs into a shallow dish.

Remove batter from the fridge and check for consistency. The mixture should resemble a slightly thick pancake batter. More club soda can be added to adjust. Working in batches, use a fork to coat the onion rings in the batter, let the excess drip off, and then toss in the panko to coat on both sides.

Fry for about 2-3 minutes, turning over in the oil halfway through, until crispy and golden brown. Drain on a rack, and serve warm, sprinkled with salt.

Cheesy Potato Chip Gratin - Macaroni & Cheese Toppin Recipe

   Cheesy Potato Chip Gratin- Macaroni & Cheese Toppin Recipe

Ingidients :

1. 2 table spoon butter.
2. 1 bag white cheddar kettle-style potato chips, crushed into medium crums.
3. 1/3 cup grated parmiganio-Regganio (parmesan cheese)
4. 2 table spoon

Cooking Directions: 

Melt the butter in a large non stick skillet over medium heat. Add the chips and  breadcrumbs. Cook stirring and toss for 3 minutes. Add the cheese and cool stirring and tossing continually. Continue until the mixture begins to turn into golden brown. Turn off heat and reserve.