Crema de Fruta Recipe

Crema De Fruta

Crema De Fruta

Ingredients
  • 1 1/2 cup flour
  • 1 teaspoon baking powder
  • 8 pieces egg yolks
  • 1 3/4 cups sugar
  • 1 big can fruit cocktail (about 30 ++ ounces)
  • 2 tablespoons unflavored gelatin
  • 4 cups milk
  • 1/3 cup butter
  • 1 1/2 tsp vanilla extract
  • 2 1/4 cups water
Instructions
  1. Make the Sponge Cake by sifting the baking powder and 1 cup flour using a flour sifter. Set aside
  2. Put 4 egg yolks in a mixing bowl and then beat until texture becomes thick.
  3. Add-in 1/2 cup sugar gradually while beating the egg
  4. Slowly add the sifted flour and baking powder mixture. Mix the ingredients thoroughly.
  5. Combine 1 cup milk, butter, and vanilla extract in a sauce pan then cook until butter melts
  6. Pour the cooked mixture (milk, butter, vanilla extract) into the mixing bowl and mix with the existing concoction until evenly distributed
  7. Preheat the oven at 350 degrees Fahrenheit
  8. Pour the combined mixtures in a baking pan then bake for 23 minutes or until sponge cake is ready. Set aside.
  9. Make the simple syrup by heating a saucepan and placing 1/4 cup sugar.
  10. Add 1/4 cup of water immediately and cook until the sugar completely dissolves then let cool for a few minutes
  11. Pour the simple syrup on top of the sponge cake and thens spread. (I spread the syrup using a brush)
  12. Make the custard by combining 1/2 cup flour, 1 cup sugar, and 3 cups milk in a saucepan then cook while stirring until the mixture thickens
  13. Put half of the cooked mixture on the bowl where the 4 egg yolks are placed and then mix well
  14. Put everything back in the saucepan with the rest of the ingredients. Mix until texture is thick enough (this is now the custard)
  15. Apply the layer of custard evenly on top of the Sponge cake
  16. Drain the liquid concentrate from the fruit cocktail and set aside.
  17. Arrange all the fruits on top of the custard layer. Make sure to place them evenly
  18. Dilute the gelatin in 2 cups of water
  19. Heat the saucepan then pour the diluted gelatin and fruit cocktail concentrate and bring to a boil
  20. Immediately after boiling, turn off the heat and let cool down until temperature is a little above normal room temperature
  21. Pour the gelatin mixture on top of the fruit cocktail layer
  22. Refrigerate (preferably overnight)
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Sapin-Sapin Recipe

Sapin-Sapin

Sapin-Sapin

Ingredients

  • 2 cups glutinous rice flour
  • 4 cups coconut milk
  • 1 cup granulated white sugar
  • 7 oz. (1/2 can) condensed milk
  • 1/2 cup ripe jackfruit
  • 3/4 cup mashed purple yam
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ube extract
  • 1 tablespoon cooking oil (or coconut oil)
  • Violet food coloring
  • Yellow food coloring
  • 1/4 cup latik

Cooking Procedure

  1. In a large mixing bowl, combine glutinous rice flour and sugar. Mix well.
  2. Pour-in the condensed milk, coconut milk, and vanilla extract. Mix until the texture becomes smooth.
  3. Divide the mixture into 3 parts.
  4. Add the mashed purple yam and ube extract on the first part along with the violet food coloring. Stir thoroughly and then set aside.
  5. Shred the jackfruit (without the seed) in a food processor. Add the processed jackfruit on the second part along with the yellow coloring and then mix well. Set aside. Note: leave the 3rd part as it is.
  6. Arrange the steamer on your stovetop and pour-in about 1 quart of water. Turn on the heat and let the water boil.
  7. Grease a round baking pan by brushing cooking oil or coconut oil.
  8. Pour-in the first part (colored violet) on the greased baking pan. Make sure that the mixture settles. Cover the baking pan with a cheesecloth and then steam for 12 to 16 minutes.
  9. Remove the baking pan and then pour-in the white mixture. Use a spatula to spread it on top of the violet mixture. Remove excess water from the cheesecloth by squeezing it. Put it back on the baking pan. Steam for another 12 to 16 minutes.
  10. Remove the baking pan from the steamer and then pour-in the yellow mixture. Spread the mixture over the succeeding one using a spatula. Try to remove the excess water again from the cloth and then put it back on the baking pan. Steam for 15 to 20 minutes. Note: If you think that the mixture is still a bit runny, try to steam for 5 minutes more.
  11. Arrange a clean banana leaf over a wide serving plate. Brush coconut or cooking oil on the leaf. Use a spatula (brushed with oil) and gently run on the side of the baking pan to prevent the mixture from sticking. Turn the baking pan over the banana leaf and let the cooked sapin-sapin fall.
  12. Brush oil on top of the sapin-sapin (the violet part should be on top). Sprinkle with latik.

Nilupak Recipe

Nilupak

Nilupak

Ingredients

  • 1 lb. grated cassava
  • 1 cup shredded coconut
  • 1 can (14 oz.) condensed milk
  • 3 tablespoons salted butter, softened
  • 1/4 teaspoon salt

Cooking Procedure

  1. Combine the grated cassava, shredded coconut, condensed milk, salt, and butter. Mix well.
  2. Place the mixture in a pan. Start to heat the pan and cook the mixture in low to medium heat for 20 to 25 minutes. Gradually stir the mixture while cooking.
  3. Scoop part of a mixture and place it in a mold such as a ramekin or small bowl. Drop the molded mixture in a serving plate lined with cut banana leaves and shredded coconut.
  4. Top with butter. Serve. Share and enjoy!

Number of servings (yield): 4

How to Make Brownies

Brownies

Brownies

Ingredients
  • 1 cup butter, preferably unsalted
  • 2 cups sugar, white
  • 1 tsp. vanilla essence or extract
  • ½ cup cocoa powder
  • 4 whole eggs, beaten
  • 1 ½ cups of flour, all-purpose
  • ½ tsp. baking powder
  • Pinch of salt
Instructions
  1. Soften butter by leaving it at room temperature for 20-30 minutes. Do not melt. Preheat oven to 350 F.
  2. Combine soft butter with sugar and mix well. Add cocoa powder little by little, mixing thoroughly. Add vanilla and eggs.
  3. In a separate bowl, combine flour, baking powder and salt. Sift the flour into the butter-sugar mixture. Combine and transfer the mixture into a baking pan. Bake for 20-30 minutes until a light crust forms at the top of brownies. Brownies are incredibly easy to make. Create more flavors by adding caramel sauce, cream cheese, chocolate chips, nuts and fruit. Watch your portions and enjoy.

Buffalo Chicken Wings Recipe

Buffalo Chicken Wings

Buffalo Chicken Wings

Ingredients

  • 12 pieces chicken wings
  • 1/2 teaspoon chili powder
  • 1/3 cup all purpose flour
  • 1/2 teaspoon paprika
  • 5 tablespoons butter
  • 3 tablespoons hot sauce
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 4 cups cooking oil

Cooking Procedure

  1. Combine flour, chili powder, salt, and paprika in a mixing bowl. Mix well.
  2. Put the chicken in the mixing bowl and coat with the flour mixture.
  3. Heat a cooking pot and pour-in cooking oil.
  4. Deep fry the chicken wings until golden brown. Set aside.
  5. Melt the butter in a sauce pan.
  6. Put-in hot sauce, ground black pepper, and garlic powder. Stir.
  7. Pour-in the butter mixture over the fried chicken wings. Mix to distribute the sauce evenly.
  8. Transfer on a serving plate.

Max’s style Fried Chicken Recipe

Max’s style Fried Chicken

Max’s style Fried Chicken

 

Ingredients

  • 1 whole spring chicken (cornish game hen)
  • 6 pieces dried bay leaves
  • 1/4 cup chopped cilantro or parsley
  • 4 cups water
  • 3 cups cooking oil
  • 2 tsp salt
  • 1 tsp ground black pepper

Cooking Procedure

  1. In a steamer, pour the water and bring to a boil.
  2. Add the dried bay leaves and chopped cilantro in the boiling water
  3. Steam the chicken for 45 minutes
  4. Remove the chicken from the steamer and allow the excess liquid to drip. Let the chicken cool down.
  5. Rub salt and pepper all over the chicken.
  6. In a deep-fryer or tall pot, pour the cooking oil and apply heat.
  7. When the cooking oil is hot enough, deep-fry the chicken for about 12 minutes. (If the chicken is not entirely immersed in oil, flip the chicken to fry the other side for another 12 minutes or until color turns golden brown)
  8. Remove the chicken from the fryer and allow oil to drip.
  9. Serve hot with fried kamote (fried sweet potato). Share and Enjoy!

Pata Tim Recipe

Pata Tim

Pata Tim

Ingredients
  • 4 to 5 lbs. pig’s leg, cleaned
  • 1/2 cup soy sauce
  • 1/2 tablespoon sesame oil
  • 3/4 cup brown sugar
  • 1/2 cup Sherry cooking wine
  • 4 pieces star anise
  • 4 cups water
  • 5 to 8 pieces dry Shitake mushroom, soaked in 1 cup water (for 3 hours)
  • 1 1/2 tablespoons cornstarch diluted in 1/2 cup water
  • 1 1/2 teaspoon whole peppercorn
  • 1/2 beef cube
  • A bunch of bok choy, bottom end chopped
  • 1 tablespoon salt
  • 3 tablespoons cooking oil
Instructions
  1. Preheat oven to 350F.
  2. Place the pig leg in a baking pan. Rub salt and cooking oil all over the pig leg. Let it stay for 10 minutes.
  3. Put the baking pan with the leg inside the oven. Bake for 15 to 20 minutes.
  4. Remove the leg from the oven. Let it cool down.
  5. Place the leg in a pressure cooker. Pour-in 4 cups water and add the whole peppercorn. Cover and pressure cook for 40 to 45 minutes. Note: if you are using a smaller sized leg, you can reduce the time to 35 minutes.
  6. Once the pressure is released, remove the cover. Continue to cook by placing the pressure cooker on a stove top (or turning the mode to manual, in case you are using an electric pressure cooker). Add the brown sugar, soy sauce, Sherry, and sesame oil. Let it boil. Cook for 15 minutes without cover.
  7. Add the beef cube, star anise, and shitake mushrooms. Stir and cook in medium heat for 30 minutes.
  8. Pour-in the cornstarch diluted in water. Stir. Continue to cook until the sauce reaches your preferred thickness.
  9. Add the bok choy. Stir and cook for 5 to 7 minutes. You can add more salt and pepper if you want.
  10. Transfer to a serving plate. Serve.