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.