Skinless Longganisa Recipe

 

Ingredients:

• 1 kg ground pork
• 1/2 cup brown sugar
• 4 tablespoons soy sauce
• 4teaspoons fine salt
• 1 tablespoon hot sauce
• 2 tsp black pepper
• 1 tablespoon garlic, minced
• 2 eggs, beaten

Cooking Instructions:

1. Mix everything by hand in a large bowl.
2. Form into thin logs of 50 grams each and wrap with plastic wrap.
3. Refrigerate.

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Lengua Estofado Recipe

 

Ingredients:

• 1.5 kg beef tongue

*Marinade

• 1 tsp peppercorns
• 1 bay leaf
• 3 Tbsp cider vinegar or white cooking wine
• 3 Tbsp soy sauce
• 3 Tbsp sugar
• 2 tsp sea salt
• 1 cup water
• 3 Tbsp oil
• 1/4 cup minced garlic
• 1/2 cup minced onions
• 1/2 cup finely chopped tomatoes
• 350 g potatoes – peeled, quartered and sliced
• 1 big carrot – peeled and sliced
• salt and freshly milled black pepper
• 1/3 cup pimiento-stuffed olives
• 1 cup button mushrooms – halved or sliced

Procedure:

1. Boil the tongue in a large pot of water for 20 minutes. (You may cut the tongue in half if it cannot fit). Drain from water and leave until cool enough to handle.
2. Peel off the (usually white) outer skin. You may have to use a very sharp carving knife for this. Trim ends and wash.
3. Combine all marinade ingredients and marinate the tongue for 1 hour or overnight.
4. In a large pot heat the oil and brown the tongue on all sides. Remove and set aside.
5. If the residue in the pot is not burned, use it with the same oil, if it is then clean the pot and heat it up again with about 2 Tbsp oil.
6. Saute garlic for about 2 minutes in gentle heat – *do not* burn it.
7. Turn up the heat and add in the onion, cook for about 4-5 minutes or until translucent.
8. Add in the tomatoes and cook until soft.
9. Put the tongue back in the pot together with the marinade.
10. Add about 1/2 cup water. Bring back to boil and then simmer for 2.5 hours or until tender. Prick the tongue to let the liquid penetrate. You may add more boiling water a little at a time if it is drying out too much.
11. Tip in the potatoes and carrots – cook for about 5 minutes.
12. Add in the mushrooms and cook for another 5 minutes.
13. Just before serving, remove tongue from sauce and slice crosswise. Arrange in aplatter and ladle sauce and vegetables on top. Serve hot.

Source: Enlish Patis

Image:  http://recetas.paraguay.com/

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Popeye’s Chicken Recipe

 

INGREDIENTS:

• 3 pounds chicken, cut up into pieces

For the Brine:

• 2 cups buttermilk
• 1 teaspoon red hot sauce, optional
• 1 teaspoon salt
• 1/4 teaspoon black pepper

For Breading:

• 2 cups flour
• 1 teaspoon salt
• 1/4 teaspoon white pepper
• 1/2-1 teaspoon smoked paprika
• 1 teaspoon sugar
• 1 1/2 teaspoons brown sugar
• canola or vegetable oil, for frying

INSTRUCTIONS:

1. Place chicken pieces in a large casserole pan. Mix buttermilk and red hot sauce, if using, with salt and pepper in a large measuring cup, and then pour buttermilkmixture over top of the chicken. Cover and refrigerate for at least 4 hours, preferably overnight for about 8 hours.
2. Remove from refrigerator about 20 to 30 minutes before frying.
3. Mix the flour, salt, white pepper, smoked paprika, sugar, and brown sugar in a large bowl. Set aside.
4. Preheat oil for frying. You can use a deep fryer, or a large deep pan filled halfway up with oil. You can use 2 large, deep frying pans for one batch so it all finishes at the same time and to avoid over-crowding. Bring the oil to a bubble over medium heat.
5. Start taking the pieces of chicken out of the buttermilk and then dunk each one in the flour mixture, making sure to coat on each side. Place each piece carefully in the pan of oil. Repeat until all the chicken is in your pans. You can then discard any remaining buttermilk and flour mixture.
6. Cook the chicken for about 8 to 10 minutes, flipping with long tongs to ensure all sides are cooked evenly. Now reduce heat to low, cover the pans and allow chicken to simmer for about 25 to 30 minutes, making sure to flip at least 2 to 3 times during the process. Uncover the pans and allow to cook for about 5 more minutes to really crisp the chicken up.
7. Remove pieces carefully with tongs and place on paper towel lined plates. You can dab off excess grease if you like.
8. Serve.

Source: Food Fanatic

Iamge: http://www.seriouseats.com/

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Yema Balls

Ingredients

  1 can sweetened condensed milk
  4 egg yolks
  1 tablespoon of butter
  ½ cup of nuts - pistachios or roasted peanuts work best (optional)
  ¾ cup of white sugar
  Paper pattie pans - See more at: http://www.kusinamaster.ph/2015/04/yema-balls.html#sthash.3vl8DH7r.dpuf

 

INGREDIENTS:

 

• 1 can sweetened condensed milk
• 4 egg yolks
• 1 tablespoon of butter
• ½ cup of nuts - pistachios or roasted peanuts work best (optional)
• ¾ cup of white sugar
• Paper pattie pans

Method

1. In a saucepan on medium heat, melt butter. Add condensed milk and stir for a 1 minute.
2. Add egg yolks and stir. Make sure that you keep an eye on this, otherwise it will burn.
3. Once the egg yolk is incorporated add the nuts.
4. Keep stirring until the yema is thick. Almost like a paste.
5. Take this off the heat and let this cool. Once this is cooled shape into balls and roll in sugar.
6. Serve the yema balls in paper pattie pans.

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Sylvanas Recipe

INGREDIENTS:

• 6 egg large whites
• 1 tsp cream of tartar
• 1 cup salted butter
• 1 cup sifted confectioner’s sugar
• 3/4 cup granulated sugar
• 1/2 cup milk
• 1 3/4 cup cashew nuts
• 1 cup cake crumbs

INSTRUCTIONS:

Meringue

1. Finely ground cashew nuts in the food processor and set aside.
2. Beat egg whites and cream of tartar in the mixer.
3. Gradually add the granulated sugar, and beat till it forms a stiff peak.
4. Fold in the ground cashews.
5. Transfer the meringue in a piping bag.
6. Pipe the mixture into oval in cookie sheets lined with parchment paper.
7. Bake at 300 degrees Fahrenheit for 25 to 30 minutes until golden brown.
8. Once out in the oven, let it cool completely and remove gently from the parchment paper. Set aside.

Buttercream

1. Beat the softened butter until creamy.
2. Add the confectioner’s sugar gradually.
3. Then gradually add the milk.

Assembly

1. Spread the buttercream on 2 meringue wafers making sure the flat sides are facing outside.
2. Cover all sides with buttercream.
3. Roll the wafers in cake crumbs.
4. Refrigerate before serving.

Source : My Style Recipe -
Image: http://www.mystylerecipe.net/

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Cheese Sticks Recipe

*note: picture looks like breaded cheese sticks while recipe suggests use of lumpia wrapper

Ever tried running out of bread, but still having lots of cheese? That’s an opportunity right there! Make cheese sticks with the rest of the cheese waiting to be used up. These good-looking and tasty treats can be served as an appetizer or snack when family or friends come over.

Did you know that the first known cheese sticks were made in Paris with Muenster cheese, then Mozarella cheese? It was found in some French cookbook in the 12th century. They were served with soup, or consumed with sauce or jam. But the rest is history. In the Philippines, we can make use of cheddar cheese that is readily accessible from the supermarkets. The sauce used varies according to consumers’ or cooks’ preferences. But some of the commonly used sauces are: mayonnaise, mayonnaise mixed with ketchup, and sweet-and-sour sauce. The recipe below uses cheddarcheese as the main cheese ingredient, and you can modify the kind of cheese to incorporate in the future.

In your next family holiday, don’t forget to bring dozens of cheese sticks for you and thegroup to enjoy. Or you could cook up a special sauce to be served with your very owncheese sticks for that special someone and make it a date to remember with a touch of ‘cheezy-ness’.

Ingredients:

• 10-15 lumpia wrappers
• 100 grams (3.5 oz.) cheddar cheese
• oil for deep frying
• water for sealing lumpia wrappers

Cooking Instructions:

1. Steam the lumpia wrappers for about 2 minutes. Set aside.
2. Slice the cheese into 10-15 sticks, each about 3 inches long and 1/2 inch wide. Put each stick in a lumpia wrapper. Seal each.

Source Image: http://food.mthai.com/

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