Spicy Shrimp Chao Fan RecipeIngredients

cooked rice (not newly cooked) minced garlic

minced shrimp

minced carrots

minced cabbage

cooked scrambled eggs

sweet chili sauce

hot sauce

salt to taste

margarine or butter with a little drizzle of oil for cooking

I didn't put any specific amount of measurement on this recipe. Well aside from I don't really measure when I cook (except for baking), I would leave it up to you the proportion of the ingredients. I prefer this dish spicy and kinda sweet. I think the sauce compliments the shrimp flavor itself. You can add whatever veggies you like or omit the ones you don't. I chose the cabbage rather than frozen green peas as the peas kinda add more water to the dish making it a bit soggy. The cabbage also provides some texture with a little bit of crunch as you eat. I minced the shrimp than leaving it whole as I find that spreads more flavor to the rice. Aside from the fact that my brother can't pick em all out.

1. Saute the garlic in some margarine.2. Add in the carrots and shrimp. Season with a bit of salt and cook until shrimp turns pink.

3. Add in the sweet chili sauce and hot sauce. Let simmer a bit.

4. Dump in your rice and make sure to mix so the sauce is distributed evenly throughout.

5. Adjust seasoning if needed. Sprinkle in the cabbage and mix.

6. Lastly add in the cooked scrambled eggs and mix mix mix! Then enjoy your spicy shrimp chao fan (fried rice).

Rice Soup with Prawns (Shrimp) (Kao Tom) Recipe

Ingredients :

2 tbsp vegetable oil2 stalks celery, sliced4 cups water125g cooked rice2 tbsp fish sauce1 tbsp ground white pepper6 cloves garlic, peeled and sliced375g small prawns (shrimp), peeled and deveined8 thin slices fresh ginger2 spring onions (scallions), green part only, chopped a few coriander (cilantro) sprigs, to garnish

Method :

Heat 1 tablespoon of the oil in a medium pan. Add the celery and saut� for 3-5 minutes.

Add the water and bring to a fast boil. Reduce the heat and simmer for 1 minute before

adding the rice, fish sauce and white pepper. Continue to simmer gently. Meanwhile, heat

the remaining oil in a medium pan. Add the garlic and cook over a medium heat until golden

brown. Add the prawns and stir fry for 3-5 minutes. Add to the soup and simmer for 1-2

minutes. Ladle the soup into serving bowls. Add two slices of ginger to each serving and

garnish with the spring onion and coriander sprigs. Serve immediately.

A simple yet very refreshing soup. Unlike in Western cooking, most of the soups found

throughout Southeast Asia are cooked with water instead of stock. As a result, they are very

light and always take on the flavor of the added herbs. The addition of coriander or ginger

just before serving gives this soup one of the many beautiful aromas associated with

Southeast Asian cuisine.

Serves 4 - 6

Thai Fried Rice RecipeIngredients :

2 tbsp4400g244 tbsp4 tbsp375g

8 cups2oilcloves garlic, choppedlean pork, choppedred capsicum, choppedspring onions, choppedtomato sauce

fish saucecooked school shrimp, shelled

cooked long grain riceeggs, lightly beaten

Method :

Heat oil in a large frying pan. Add garlic and pork and fry until pork is golden brown. Add

capsicum, spring onions, fish sauce, tomato sauce, prawns and rice, cook over a moderate

heat for 3 minutes. Stir in beaten eggs and mix through. Cover with a lid and cook for 2-3

minutes, stirring once or twice.

Serves 8

Classical Chinese Fried Rice - Yang Zhou Chao Fan

Ingredients:

Servings:

4

1 lb rice, cold, cooked, preferably from yesterdays leftover. Cold rice is not so sticky

2 eggs

2 ounces cantonese roast pork (cha xiu)

2 ounces shrimp, shelled and deveined, cooked

1 teaspoon fresh coriander leaves, chopped

7 -8 drops dark soy sauce

1/2 teaspoon light soy sauce

1/4 teaspoon salt

3 tablespoons oil

4 ounces chicken broth

Change Measurements: US | Metric

Directions:

Prep Time: 10 mins

Total Time: 20 mins

1. 1 Break up the lumps in the cooked rice (the goal is to try to separate cooked rice into individual grains).

2. 2 Dice roast pork.

3. 3 Beat eggs.

4. 4 Heat iron wok till smoking hot.

5. 5 Swirl a ladle of cold oil in the wok to coat the inside evenly.

6. 6 Pour off the oil

7. 7 Add 2 Tbsp oil to wok.

8. 8 Pour the beaten egg into the hot wok.

9. 9 Before the eggs are completely set, put in the rice, then the roast pork and the fresh coriander.

10. 10 Toss and turn the rice very quickly for about ten seconds with spatula.

11. 11 Add the salt, light and dark soy sauce.

12. 12 Toss and turn the rice very quickly for about another ten seconds.

13. 13 When you see some the rice grains jumping up and down in the work (meaning the rice is really hot), add half the broth.

14. 14 Toss quickly for another ten seconds, and add the other half of the broth.

15. 15 Add another Tbsp oil and toss for a further 3 seconds.

Read more: http://chinese.food.com/recipe/classical-chinese-fried-rice-yang-zhou-chao-fan-2990#ixzz1LXIEjfXA

More recipe…..http://www.overseaspinoycooking.net/2008_04_01_archive.htmlnice one

Pineapple Fried Rice

Pineapple Fried Rice is a popular stir fried rice that uses pineapple as the main topping, usually fresh chunks of pineapple is used. However canned pineapples are preferred for the reasons that fresh pineapple are most of the times excessively sour. Pineapple fried rice is one of Asian’s favorite meal in one dish that usually offered in Chinese and Thai restaurants. I have included this fried rice dish on this year’s Celebration’s Recipe for variety if you want to try it on your coming Noche Buena and Buena Noche Celebrations. The dish is very appealing as it uses a lot of colourful ingredients adding to the dish Fiesta presentation. Again if you find that the fresh pineapple you have purchase is overly sourly don’t use it, used canned pineapple instead. Here is the recipe of my version of Pineapple Fried Rice.

Ingredients:

3 to 4 cups cooked rice1 cup pineapple chunks, fresh or canned1 cup diced chicken1/2 cup diced ham1/2 Chinese sausage, chopped1/2 cup shelled small shrimps1/2 cup mixed vegetables1/2 small size red bell pepper, diced1/2 small size green bell pepper, diced1 small stalk celery, diced1/2 medium size onion, chopped2-4 clove garlic, chopped1/2-3/4 tsp. turmeric powder2 scrambled eggs3-4 stalks spring onion, choppedsalt to tastecooking oil

Cooking ingredients:

In a large wok saute garlic and onion, add in the Chinese sausage and stir cook for about 2 to 3 minutes. Stir in the chicken and stir cook for 5 to 8 minutes. Add in the ham, mixed vegetables and pineapple, stir cook for 3 to 5 minutes add in the. Now add in the rice and turmeric powder, continue to cook for 3 to 5 minutes. Add in the bell pepper and celery and stir cook for another 2 to 3 minutes, season with salt to taste. When done garnish with scrambled eggs and spring onions before serving.

Tosilog

Tosilog. The popular Filipino fast food breakfast sinagag with fried egg and with either of the following; tapa for tapsilog, tocino for tosilog, longanisa for longsilog, fried daing na bangus for bangsilog and the list will go on…

Tapsilog perhaps is the most popular at restaurant but at home I would say it is tocilog this is probably that kids today prepare a sweet dish. Who would not know Pampanga’s favorite tocino.

Praparing tocino is easy if you want your food with out the unhealthy preservative and curing chemicals on commercial tocino.

Tocino

Ingredients:

1 k. pork loin or beef loin with fat, sliced into 1/4” thick strips2 tbsp. wine2 tbsp. annatto water2 tbsp. salt4 tbsp. sugar1/8 tsp saltpetre (optional)cooking oil

Curing Procedure:

Combine all the ingredients except the pork. Coat evenly each piece of meat with the mixture. In a container with cover, pile pork pieces one on top of the other. Cover and keep refrigerated for 3 days to cure.

Cooking Procedure:

Put a little water in a wok and add the pork pieces. Simmer until water has evaporated. Slice meat and on same wok stir fry until done.

Kamias Jam, Ginger Lily Jam

Kamias Jam, Ginger Lily Jam. I have an old kamias tree on the back of our house. It’s been giving us constant supply of kamias for our sinigang and pinangat. Most of the time we are not able to consumed its fruits and oftentimes it is left till they are overripe and just dropped to the ground. When I was a kid back in the province my grandmother use to make jams out of overripe kamias we use to roll those overripe kamias in a bamboo bench to squeeze out the sour juice of the fruit. Now just want to share how I turned those ripe kamias into a jam. This is the first time I made jam out of kamias I want it really Pinoy style so I used muscovado sugar instead of the refined sugar you find on jam recipes. I remember my grandmother used some apog or lime to make the squeezed fruit firm so it won’t disintegrate during cooking. Well I have chosen not to use it I wouldn’t know what effects it will give to our body beside I do not know where to source it. I just cooked it with my instincts and the result was not bad at all, it tasted more like a tamarind sweet preserved. Here’s the recipe of my Kamias Jam, Ginger Lily Jam.

Ingredients:

1 big bowl ripe kamias, ginger lily3 cups muscovado sugar

Cooking procedure:

Squeeze out the juices of the kamias by pricking each fruit with fork at several locations. Then gently roll each fruit against a chopping board with your hand until almost all the juices are extracted. When done place the squeezed kamias I a large bowl and fill with water, let stand for 5 to 10 minutes. Now drain and discard the water using a shive, gently press down the kamias agaist the shive to squeeze out remaining liquid. Fill a medium size pot with water halfway, bring to a boil. Add in the squeezed kamias and muscovado sugar. Let boil then simmer at low to moderate heat, stirring occasionally for 30 to 45 minutes or until it turns into a consistency of a jam. Let it cool down before serving.

You might also like:

Pirurutong na Biko with Coco Jam, Suman na Pirurutong

Guinataang Tulingan with Kamias

Guinataang Sugpo at Kamias

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Posted on 4/10/2011 Leave a Comment 0 comments

Labels: Dessert, Jam, Pinoy, Recipe

Baked Leche Flan

Baked Leche Flan, I was reading a lot of baking technique for making a leche flan which is normally cooked by steaming. Most involved complicated use of double baking pan with water barrier between the mould or llaneras. Today I tried to make it easier by simply baking the leche flan straight from the mould. I just baked the leche plan custard in a small cake pan at 300ᵒF to 325ᵒF for about 1 hour and the result was good it is comparable if not better with steam cooked leche flan. I could not compare the result with leche flan baked on a baking pan with water bath heat buffer for the reason that I have not tried such technique.

The recipe of leche plan(See my previous Leche Flan recipe)is standard the only deviation you could do is adjust the sweetness buy adding more milk or using more eggs. Some recipes call for using whole eggs. Flavouring defends on your own selection you can always use flavour essence or just the rind of some citrus fruit. For presentations I topped the leche flan with some

strawberries, cherries and grapes. Here is the recipe of my baked version of Leche Flan.

Ingredients:

For the custard:8 egg yolks1 350ml can condensed milk1/2 cup fresh milk1/2 tsp. finely grated lemon rind

For the caramel:3/4 cups white sugar

For fruit toppings:strawberriescherriesred and green grapes

Cooking procedure:

In a small pan heat the sugar at low heat until it start to melt. Now continuously stir the melted sugar until it caramelised, when the color start to change to golden brown remove from heat and pour on to the mould tilting the mould to uniformly cover the bottom. Keep aside to let the caramel solidify. In a big mixing bowl mix and blend all the ingredients, whisk slowly to avoid air bubbles. Pour the leche flan custard into the mould and tightly cover with aluminium foil. Place in an oven pre-heated at 300ᵒF to 325ᵒF. Bake with the same temperature for 45 to 60 minutes. Or when the fork is inserted at the center and comes out clean. When done remove from the oven keep aside to cool down to room temperature. Place in refrigerator to chill before serving. To serve, run the handle of a spoon or fork around the mould sides then unmold by inverting onto a serving platter. Top with the fruit toppings.

See other Celebration's Recipe:2008 Celebration's Recipes2009 Celebration's Recipes2010 Celebration's RecipesYou might also like:

Leche Flan

Baked Tahong, Baked Mussel

Royal Apahap, Steam Fish with Mayonnaise

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Posted on 12/19/2010 Leave a Comment 10 comments

Labels: 2010 Celebration's Recipe, Dessert, Leche Flan, Noche Buena, Pinoy, Recipe

Avocado at Condensada, Avocado with Condensed Milk

Avocado at Condensada, Pinoys enjoy avocado as a dessert, it is simply prepared by mixing avocado cut into cubes with sweet condensed milk. The rich flavour of the avocado meat just perfectly blend with the sweet condensed milk. For my avocado at condesada version I further enhanced the fusion of flavours by adding chocolate and honey. Here is how I made my Avocado at Condensada. Enjoy!

Ingredients:

2 ripe avocado2 tbsp. honey2 tbsp. chocolate cream1/4 cup condensed milk

Method:

Using a knife slice across the avocado until it hits the seed. Twist the halves in opposite directions, discard the seed, Using a knife cut the meat in 1/2” squares up to the skin, then using a spoon scoop out the meat into a bowl. Pour the condensed milk over the avocado and toss until thoroughly coated with the milk. Chill in the refrigerator until ready to serve. To serve place the avocado with condensed milk in a serving saucer, pour over chocolate cream and honey.

See other sweet dessert recipe:Buko Salad Buko Fruit SaladBuko Pandan Salad Fresh Fruit SaladMinatamis na SagingSaba Macapuno Halo Halo

You might also like:

Buko Salad

Buko Fruit Salad

Fresh Fruit Juices

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Posted on 7/04/2010 Leave a Comment 0 comments

Labels: Avocado, Dessert, Fruit, Merienda, Pinoy, Recipe

Puto Special

This Puto post is overdue I should have posted it before my puto pao recipe . But at that time I was trying to post as many celebration recipes as I could and I thought puto pao is one special native food that should be prepared on such special celebration. Of course the ordinary puto is as especial, it is one of the foods that are usually found on the dining table, whenever there is an occasion to celebrate in our household. Today I am posting my puto recipes, special and flavored puto. I love puto especially when they are offered in assorted flavors. Frankly, there is no secret on flavored puto recipe, the most convenient is to use essences, which are also tinted to the color relative to the flavor. Off course if you prefare to extract flavors from natural sources that would require more work and revision of the recipe. But for now we want it simple and convenient after all this is how OPC should be, simple recipes. Please note that the texture of puto defends on how the batter is blended. For coarser texture, the batter should be mix moderately and for finer texture it should be whisk longer. Here are the recipes.

Puto Special

Ingredients: (To make about 25 puto special.)

2 cup all purpose flour1 tbsp. baking powder1/2 cup white sugar1/2 cup margarine1 cup water1/2 cup evaporated milk2 piece egg, beatencheddar cheese, cut into strips for toppingsalted egg, cut into strips for topping

Cooking procedure:

In a big bowl, sift all purpose flour, baking powder and sugar. Slowly whisk and blend in water, milk, egg and margarine until fully blended. Fill the cupcake moulds with batter to nearly full. Top with strips of cheese and/or salted egg. Repeat the process for the rest of the cupcake moulds. Arrange filled moulds in a steamer, place cheesecloth in between each tray to avoid water drips. Put enough water and 1 tbsp of vinegar on the steamer and steam for 20-25 minutes. Remove from tray and mould.

Puto Pandan

Ingredients: (To make about 25 puto pandan.)

4 cup all purpose flour2 tbsp. baking powder2 cup white sugar1 tsp. pandan essence flavor/tint2 1/2 cups water1 cup evaporated milk1 piece egg, beatencheddar cheese, cut into strips for toppingsalted egg, cut into strips for topping

Cooking procedure:

In a big bowl, sift all purpose flour, baking powder and sugar. Slowly whisk and blend in water, milk, egg and pandan essence until fully blended. Fill the cupcake moulds with batter to nearly full. Top with strips of cheese and/or salted egg. Repeat the process for the rest of the cupcake moulds. Arrange filled moulds in a steamer, place cheesecloth in between each tray to avoid water drips. Put enough water and 1 tbsp of vinegar on the steamer and steam for 20-25 minutes. Remove from tray and mould.

Puto Ube

Ingredients: (To make about 25 puto ube.)

4 cup all purpose flour2 tbsp. baking powder2 cup white sugar1 tsp. ube essence flavor/tint2 1/2 cups water1 cup evaporated milk1 piece egg, beatencheddar cheese, cut into strips for toppingsalted egg, cut into strips for topping

Cooking procedure:

In a big bowl, sift all purpose flour, baking powder and sugar. Slowly whisk and blend in water, milk, egg and ube essence until fully blended. Fill the cupcake moulds with batter to nearly full. Top with strips of cheese and/or salted egg. Repeat the process for the rest of the cupcake moulds. Arrange filled moulds in a steamer, place cheesecloth in between each tray to avoid water drips. Put enough water and 1 tbsp of vinegar on the steamer and steam for 20-25 minutes. Remove from tray and mould.

See other puto recipes.Puto Pao

See related rice cake recipe;

Royal Bibingka Vigan Royal Bibingka You might also like:

Puto Pao

Puto Bumbong

Dinuguan, Goldilocks Pinoydeli

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Posted on 2/06/2009 Leave a Comment 68 comments

Labels: Dessert, Kakanin, Merienda, Noche Buena, Pinoy, Puto, Recipe, Steamed

Ham and Bacon Macaroni Salad

Ham and Bacon Macaroni Salad. Macaroni salad is another popular Pinoy celebration dish. It is made of boiled elbow or shell macaroni pasta (But lately a salad macaroni is now available, it is just a modified elbow shaped, shorter macaroni pasta.) and mayonnaise dressing, shredded meat normally pre-boiled chicken and choice of diced crunchy vegetables. For my celebration recipe version of macaroni salad, I am using ham and bacon instead of chicken. I just fried the ham and bacon and cut it into small squares. It can also be fried until crispy should you want more crunchiness to the salad. I did not add any sugar instead, I used the regular sandwich spread. I like it with a lot of onion so I used more. Here is the recipe.

Ingredients:

1/2 kilo salad or elbow macaroni, pre-cooked1 cups mayonnaise1 cup sandwich spread1 cup fried bacon, cut into small square1 cup fried ham, cut into small square1 cup finely diced onion1 small size carrots, diced into small pieces1 cup pineapple chunks, diced into small pieces1/2 cup raisins

Method:

Combine and mix thoroughly all the ingredients in a big bowl. Chill in a refrigerator until ready to serve.

See other holiday season celebration recipe: You might also like:

Chicken Macaroni Salad

Baby Potato Salad

Fresh Fruit Salad

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Posted on 12/30/2008 Leave a Comment 1 comments

Labels: 2008 Celebration's Recipe, Dessert, Noche Buena, Pasta, Pinoy, Recipe, Salad

Minatamis na Saging

Minatamis na Saging is a traditional simple merienda that I have enjoyed during my childhood when hamburgers, spaghetti or fried chicken was for the well off. Saba was always available in our backyard back then in the province. Today once in a while I have been cooking minatamis na saging for the kids. This was cooked when I made a post on Razon’s halo-halo together with my post on leche flan a few days back. The bananas are slowly simmered for about 30 minutes to achieve a rubbery gelatinous texture. It is best serve chilled and sometimes with milk.

Ingredients:

12 pcs. ripe banana, saba variety, peeled2 cups brown sugar1/2 tsp. vanilla essence

Cooking procedure:

Arrange peeled banana in a sauce pan. Add sugar and fill with water till it fully covers the bananas. Bring to a boil and simmer for 25-30 minutes or until the bananas are cooked and the syrup is reduced to half. Add vanilla essence during the final 3-5 minutes of cooking. Let cool and chill in the refrigerator before serving.

You might also like:

Nilagang Saging na Saba, Boiled Plantain Bananas

Guinataang Halo-Halo

Leche Flan

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Posted on 10/09/2008 Leave a Comment 8 comments

Labels: Dessert, Merienda, Pinoy, Recipe

Leche Flan

Leche Flan. It was the first time I attempted to make leche flan myself this was done sometime back when I made a post on Razon’s halo-halo few months back. It was not that perfect as it has air pores on most of the custard especially the batch that uses aluminum molds or llanera and the caramel was a bit bitter sweet. Now I adjusted the recipes particularly the procedure to rectify

what’s went wrong. The sweetness and bitterness of the caramel can be determined by its color. Light color means sweeter but less bitter compared to the darker color which is more bittersweet. The absence of air pores on the custard means very rich flavor and porous custard firmer. I myself prefer the later one with some air pores. “Hindi nakakaumay”. There are countless version of this popular Pinoy dessert. It is usually steamed in a bamboo steamer but some version are baked in an oven or even steamed in a pressure cooker. This recipe is self explanatory and I would say it is more instructive compared to most that I have seen. Good luck.

Ingredients:

For the custard

12 medium size eggs3 big cans condensed milk1 big can evaporated milk2 teaspoon of vanilla extract1 teaspoon finely grated dayap or lemon rind (optional)

For the caramel

1 1/2 cups sugar1/2 cup water

Cooking procedure:

In a small saucepan, pour water and place the sugar at the center whirl the pan a few times to distribute the sugar. Bring to a boil over a medium heat without stirring, instead whirl the pan occasionally until all the sugar are melted and is amber-caramel in color. Immediately pour just enough caramelized sugar to evenly coat the bottom of each mould. Let cool and keep aside. Warm in a hot bath of water before opening the milk cans. Using 2 big bowls separate the egg yolks from the whites of each egg, keep aside whites. Gently beat the yolk using a whisk, do not over beat. Now add condensed and evaporated milk slowly while gently stirring with the whisk. Add the vanilla, rind while continuously stirring slowly to avoid creating bubbles. Pour the mixture on the caramel coated moulds. Steam for 20-40 minutes or until no mixture sticks to the tooth pick when pricked at the middle of the flan. Let it cool and chill in the refrigerator before serving. To serve, run a knife around the edges of the mold and invert into a serving plate, let the caramel flow over the leche flan.

You might also like:

Minatamis na Saging

Saba Macapuno Halo Halo

Guinataang Halo-Halo

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Posted on 10/07/2008 Leave a Comment 12 comments

Labels: Dessert, Leche Flan, Noche Buena, Pinoy, Recipe

Buko Salad

Buko Salad. I wanted a pure buko salad with out any sweetened fruit or any other ingredients added, but I was persuaded that buko salads are better if the other usual ingredients are added including the diced buttermilk cheese. I still call this sweet dessert buko salad even though a can of fruit cocktail, kaong, nata de coco and canned sweet corn was added and of course the diced buttermilk cheese. I kept the other ingredients at minimum compared to the usual buko fruit salad. What ever version I love buko and or fruit salads so with most Pinoys.

Ingredients:

6 cups buko meat, scraped into thin strips2 cups fruit cocktail, drained1 cup sweetened kaong, drained1 cup sweetened nata de coco, drained1 cup sweet corn, drained1 cup thick all purpose cream 1 block buttermilk cheese, cubed1 cup condensed milk

Method:

Combine and mix thoroughly all the ingredients in a big bowl. chill in a refrigerator until ready to serve.

You might also like:

Buko Fruit Salad

Buko Pandan Salad

Fresh Fruit Salad

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Posted on 9/09/2008 Leave a Comment 4 comments

Labels: Dessert, Fruit, Fruit Salad, Noche Buena, Pinoy, Recipe

Guinataang Halo-Halo

Guinataang Halo-Halo is a Pinoy traditional dish that is almost forgotten by the younger generation especially in the Metropolis. This is because of the popularity of Western fast foods that have proliferated everywhere. When I was a kid I still remember this native merienda being served at birthday celebrations or any other special occasions in the province. Cooking this guinataang halo-halo at your home is fairly easy. Ingredients are easily available at both supermarkets and wet markets. Here is how o cooked it.

Ingredients :

2 cups fresh langka, jack fruit meat, cut to pieces2 large size kamote, sweet potato, cut into cubes6 saba bananas, cut crosswise into pieces

6 medium size gabi, taro root, cut into cubes250 grams ube, yam, cut into cubes1 1/2 cup sago, tapioca balls, boiled1 bowl bilo-bilo from 2 cups galapong, rice flour balls4 cups thick coconut milk2 cups sugar

Cooking procedure:

In a big sauce pan boil about 4-6 cups of water, add yam and taro root. Simmer for 10-15 minutes, stirring occasionally. Add sweet potato and banana, simmer for another 5-10 minutes. Add in jackfruit and simmer for another 5-10 minutes, stirring occasionally. Now stir in the sugar until is it dissolve. Pour in the coconut milk, add the rice balls and tapioca balls. Cook over low heat, for another 5-10 minutes or until everything is tender but not mushy, stirring occasionally. Serve warm or cold.You might also like:

Saba Macapuno Halo Halo

Guinataang Alimasag

Guinataang Tilapia at Pechay

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Posted on 8/13/2008 Leave a Comment 13 comments

Labels: Dessert, Guinataan, Guinataan Merienda, Merienda, Noche Buena, Pinoy, Recipe

Saba Macapuno Halo Halo

Razon’s Halo Halo has now become a craze. There are several queries for Razon’s halo halo recipe. Their halo halo is simply made up of three ingredients, sweetened banana/saba pieces, some shreded sweetened macapuno and two or three slivers of dayap flavored leche flan. I myself have tried it in some occasions. Sure for those who have been used to eating those generic gel and beans halo halo sold at popular fasfood restaurants, Razon’s halo halo is something new. Some of the best halo halo are those that are made up of homemade native sweets. I grew up in the province where halo halo are made up of homemade native sweets that are cooked by my grandma. Razon’s had capitalize on these using simple native sweets and of course used of new innovation like using syrup and finely shave ice. Their choice of only soft ingredients plus the use of finely shaved ice make this halo halo different from the rest, it is almost like a halo halo shake. The only negative thing is the price, P70.00 for a glass of halo halo with only a few ingredients is a rip off. If you want to enjoy a similar homemade halo halo treat for your family, one two... sawa pa ito, here is my recipe.

Ingredients:

minatamis na saba, sweetened bananas,minatamis na macapuno, sweetened coconut sportdayap flavoured leche flanevaporated milksugar syrup, 1 part sugar and 1 part watericed, finely shaved

Method:

To prepare sugar syrup stir in sugar in a boiling water and remove from heat let cool set aside. Remove hard core/seeds of each sweetened banana and dice into small pieces, keep aside. If using the bottled regular macapuno quickly and coarsely blend in a blender, keep aside. Slice dayap flavoured leche flan into 1” by 2”slivers, keep aside.

To make one regular tall glass of halo halo: Fill in the halo halo ingredients in this order. 4 tbsp of macapuno, 3 tbsp of banana, 2 tbsp of sugar syrup. Add in the finely shaved ice, lightly press in ice to fill in all voids and top with 3 slivers of leche flan, before serving pour in 1/4 cup of evaporated milk.

Cheesy Pinoy Lasagna

Cheesy Pinoy Lasagna. This is my version of a cheesy Pinoy lasagna which is made up a meat sauce similar to the Pinoy spaghetti. The white sauce is made up of generous amount of cheddar cheese that most of us love. The lasagna thickness defends with the dishpan to be used. You may use a couple of smaller dish and adjust accordingly on the amount of layer ingredient. Here is the recipe of my Pinoy version of lasagna.

Ingredients:

1/2 kilo lasagna pasta, cooked as per package instructionsbutter

Meat Sauce:

1 kilo ground lean beef6 to 8 pieces hotdog, finely diced1 large size bell pepper, finely diced1 big can mushroom, finely diced1 stalk celery, finely diced1 small size carrot, finely diced1 medium size onion, finely diced1/2 head garlic, finely chopped4 250g/packet tomato sauce1 tsp. sugarsalt and pepper

White Sauce:1 cup butter1/4 cup flour3 cups evaporated milk3 180g/blocks cheddar cheese, grated

Cheese Topping:1 180g/block cheddar cheese, grated

Cooking Procedure:

To cook the meat sauce, in a big saucepan sauté garlic and onion until fragrant, add in the ground meat and stir cook for 5 to 8 minutes. Add in the tomato sauce and hotdog, continue to stir cook for 3 to 5 minutes. Add all the vegetables and sugar, stir cook for another 6 to 8 minutes. Season with salt and pepper to taste. When done remove from heat and keep aside.

To cook the white sauce, in a medium size sauce pan heat and melt the butter in low to moderate heat. Stir in the cornstarch until fully blended. Stir in the milk and continue to cook stirring occasionally until almost boiling. Now stir in the cheese and cook stirring occasionally until melted and fully blended. When done keep warm, keep aside.

To bake the pasta, coat a rectangular pyrex dish with butter. Arrange the pasta sheets at the bottom. Add in a layer of meat sauce over the pasta sheets. Then pour in a layer of the white sauce. Now arrange the second layer of pasta, meat sauce and white sauce until a total of 4 layers is formed. Top with grated cheddar cheese. Bake at 350°F to 375°F for 30 to 45 minutes until golden brown. Let cool down for about 5 minutes before serving.

You might also like:

Pinoy Spaghetti

Mac Cheese, No Bake Macaroni Cheese

Spaghetti with Clam and Shrimp in White Sauce

Baked Tahong, Baked Mussel

Baked Tahong, Baked Mussel, is a popular party dish. Baked tahong is a classic alternative cooking method for the ever abundant tahong beside the usual tinolang tahong. It is a simple dish except for the fairly troublesome cooking preparation. The tahong also needs to be cooked in an oven which is also a problem to some who may not have one. As an alternative an oven toaster can be used, I have used it my self in several occasions, otherwise just grill the tahong but you would not get the burnt mark on the cheese toppings. Here’s how I baked it.

Ingredients:

1 kilo large tahong, mussels1/2 cup butter1/2 head garlic, finely mincedquickmelt cheese, grated

Cooking procedure:

Wash mussels and place in a container with lid, cover with water and replace lid, let sit for several hours (entire day) to allow the mussels to expel sand and discard sea water, change water frequently and wash and drain. Put the mussels in a large pan, add in 1/2 cup of water, let boil and stirring occasionally until all the mussel shells are open, remove from heat. Separate the mussels from the liquid, discard the liquid and mussels that did not open. Separate and discard the top empty shell, keep aside. In a frying pan melt the butter, add in the garlic and quickly stir cook for a minute, turn off the heat and transfer in a bowl. Line mussels in a shallow baking pan, brush each mussel with butter-garlic mixture and top with grated cheese. Bake for 3-4 minutes at 350 deg.F.

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