Chef Boy Logro version of Pata Tim

As I mentioned before Chef Boy  Logro is a well- known chef in my country Philippines. I admire him not just because he is a very good cook but because of his humble beginnings before becoming the popular chef not just in Philippines but also in some countries. Anyway, he has this cooking show that I love to watch. He is very entertaining and the show is very helpful  especially to those people who doesn’t know how to cook a dish and he will teach you to recreate the usual dish  that we used to cook.  I already shared Pata Tim  recipe before but the verdict is I love Chef Boy version

Ingredients:

• 1.2-1.5 kilo pork legs (pata front)
• 1 tbsp. sesame oil
• 2 pcs. star anise
• ½ cup soy sauce
• 2 tbsp. hoisin sauce
• 2 tbsp. oyster sauce
• 6 cups water
• 1 cup brown sugar
• ½ cup rice wine
• 1 tsp. black peppercorn
• 1 tsp. sesame oil
• ¼ cup slurry
• 5 pcs. baby bokchoy, blanched
• 10 shiitake mushrooms

Procedure:

• 1. Place the pata in a casserole with 6 cups of water, soy sauce, hoisin sauce, brown sugar, pepper corns and bring to a boil.
• 2. Add the star anise and sesame oil, simmer for an hour, or until pork is tender.
• 3. Remove the pork and set aside, then add slurry to the pot. Let it simmer until sauce is glossy and thickened.
• 4. Blanch the bokchoy and shitake mushroom in boiling water seasoned with salt.
• 5. To serve, place the pork in the middle of a serving dish then serve with blanched bokchoy,shitake mushrooms and lastly pour the sauce over the pork and vegetables.
• 6. Garnish with spring onions and serve with rice.

Recipe from - Idol Sa Kusina 

Rice cake muffins (PUTO) with cheese and salted egg

My husband has craved for this particular rice cake from our hometown in Philippines but I haven’t found the recipe . I tried different recipes but still it is not the one he was looking for  until I tried this recipe and he said he loves it, it’s “delicious” and it is quiet close to the puto he’s been craving for a while now.  So I’m happy to share the recipe and hope you can try it for yourself:)

Ingredients :

1  cup rice flour
1/2  cup cake flour
2 1/4  teaspoons double acting baking powder
1/2 cup sugar
1/4 teaspoon salt
1/2 cup coconut milk
1/2 cup + 2T evaporated milk
2 tablespoons melted unsalted butter
Pinch of food coloring, if desired
Small chunks of or finely grated cheddar cheese

Procedure :

In a medium bowl, sift dry ingredients together.  Add in the wet ingredients and mix just until combined. Do not over mix.

Heat water in bottom pan of steamer until water boils rapidly. Wrap steamer cover with a towel.

Grease puto molds or mini muffin pans then scoop puto batter into molds,  3/4 full.Top with grated cheese and salted egg. Decrease heat to medium then steam puto for 20 minutes. Let cool slightly before removing from the molds.

The recipe is from my favorite blogger  Heart of Mary.

“white delicacy”

Maja blanca  is of Spanish origin which means “white delicacy” adapted from the dessert manjar blanco.  Some call it coconut pudding. Maja blanca  is a Filipino dessert made primarily from coconut milk,  it is usually served during fiestas and during the holidays, especially Christmas. I remember my  aunt making this top with crushed peanuts. I had tried this before but I was not successful :(. But now I am so happy as I did it right , perfectly! In fact my friend from Thailand loves it :)and of course the Filipino crowd who miss and love Filipino Delicacies.

maja blanca

INGREDIENTS:

• 1/2 cup water
• 1/2 cup cornstarch
• 1 cup coconut milk
• 3/4 cup water
• 1/2 cup white sugar
• 1/4 cup fresh sweet corn kernels
• 1/4 cup sweetened flaked cococnut

PROCEDURE:

1. Butter a baking dish or pie pan, and set aside. Mix 1/2 cup of water with the cornstarchin a bowl, and stir until smooth.

2. Combine the coconut milk, 3/4 cup of water and sugar in a saucepan over low heat, and stir until the sugar is dissolved. Bring the mixture to a boil, add the corn kernels, and then stir in the cornstarch mixture, stirring quickly to avoid lumps as it becomes very thick. Bring the mixture back to a boil, and simmer until fully thickened and smooth, stirring constantly, about 2 minutes.

3. Pour the maja blanca into the prepared dish, and set aside to cool until firm., about 2 hours.

4. Place the coconut flakes in a dry skillet over medium heat and stir to toast. Watch them carefully so they don’t burn.

5. Remove the toasted coconut flakes to a bowl, let cool, and sprinkle over the pudding before serving.

Recipe:Idol sa Kusina

Let’s get the ball rolling for 2014!

First of all I wanna greet all of you a HAPPY HAPPY NEW  YEAR!!!! May 2014 be  a year of health and happiness,a year of  wealth and wisdom, a year of peace and prosperity, a year of glee  and glow, and of course a year of LOVE & Laughter for all of us!!:)

I miss the blogging world but the last few months of last year was just too busy for me.  There are lots of parties and gathering and so my kitchen is also busy from cooking to baking:)Anyway, the first   recipe that  I  would be posting for 2014 is the one that I have baked for a the celebration of 10 years of Filipino-Irish Community here in Ireland. Eating these cupcakes gives us a nostalgic feeling, could bring back wonderful  memories of childhood. Cheese  cupcakes  has  always  been  a part of my student  years and even when I started working this has still been my favorite cupcake.

pinoy cheese cupcake

Cheese Cupcakes

Prep Time: 15 minutes

Cook Time: 25 minutes

Yield: 18 Servings

Ingredients

• 1-3/4 cups flour, sifted
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup butter
• 1/2 cup sugar
• 2 eggs
• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup quick-melt cheese, shredded
• 1/2 cup cheddar cheese, shredded

Note: I used my favorite  Hochland  Gouda cheese in this recipe. It’s very creamy  and yummy just like Eden Cheese of Philippines:)

Instructions

1. In a large bowl, combine flour, baking powder and salt.
2. In a medium bowl, beat butter, sugar and eggs.
3. Beginning and ending with flour mixture, add flour mixture in thirds and 1/2 of sweetened condensed milk in between. Beat at low speed with every addition.
4. Add quick-melt cheese and stir to combine.
5. Using a scoop or spoon, fill paper-lined muffin cups to 3/4 full. Top with cheddar cheese and bake in a 350 F oven for about 20-25 minutes or until toothpick inserted comes out clean and top is golden. Allow to cool.

Thank  you  Kawaling Pinoy for sharing the  recipe

Bulgogi Omurice (korean&Japanese)

Omurice is another contemporary Japanese cuisine consisting with omelette and fried rice while Bulgogi is a Korean dish that usually consists of grilled marinated beef.  So I incorporated the two dishes in one to come up with this bulgogi omurice ♥. Happy eating ☺

Beef Bulgogi

INGREDIENTS:

Marinade: 1/2 cup light soy sauce

3 tablespoons sugar

2 tablespoons sesame oil

1 1/2 tablespoon Mirin

1 pc. Onion (medium, finely minced)

3 cloves Garlic, minced

1 teaspoon Ginger, grated

salt and pepper to taste

¼ cup Pear, grated (optional)

1 kg. Sirloin, sukiyaki cut

2 tablespoons Sesame seeds,toasted (optional)

PROCEDURE: 1) Mix all the marinade ingredients in a bowl.

2) Marinade the beef for 30 minutes to  1 hour.

3) Fry, in high heat and take out as soon as there are no pink parts on the meat.

4) Garnish with toasted sesame seeds.

Egg Omelette

6 eggs, beaten
1/4 cup chopped parsley
salt and pepper, to taste

Procedure :

1  In a frying pan over high heat, sauté onions in a little oil until fragrant add in bulgogi , rice and mix thoroughly. Set aside and keep warm.

2. In a bowl, beat together eggs and parsley. Season with salt and pepper.

3. In a large nonstick pan, make one omelet by pouring half of the beaten egg mixture and cooking over low to medium heat until eggs are three-fourths cooked, about 5 minutes. Once almost solid, place beef and rice mixture on half of the omelet. Fold the empty half  over the rice. Repeat with the rest of the ingredients to make the second omelet.

Recipe is inspired by  Yummy.ph

beef bulgogi from  Bulgogi - Facebook

 

beef pares

I didn’t know why it’s called beef pares until I searched for this recipe. Pares literally means “pair” in English. As this dish is best eaten  with a pair of garlic fried rice  and beef soup. Another sure hit to my taste  buds and to my family too.

Ingredients:

For beef stew:

• 2 lbs. beef brisket, uncut
• ½ cup soy sauce
• ½ cup brown sugar
• 3 pcs. star anise
• 1 tsp ginger, minced
• 1 bay leaf
• ½ tsp black pepper
• 1 stalk green onion,  chopped (for garnishing)
• Salt to taste

For the soup:

• 3 stalks green onions, cut into 2-inch length
• 1 medium size onion, quartered
• ½ head garlic, chopped
• 1 pc beef cube
• 1 tsp peppercorns
• 1 stalk green onions, finely chopped (for garnishing)

Procedure:
1. Place the beef in a big sauce pan. Add enough water to cover the meat (about 2L) and bring to a boil over medium low heat until scum appears on the surface. Clear the scum off the broth.
2. Add all the soup ingredients except the green onions for garnishing. Add salt to taste. Cover the saucepan. Adjust heat to low and simmer for 1 to 2 hours or until the beef is tender.
3. When the meat is tender, remove from the sauce pan and allow to cool down.
4. Meanwhile, transfer the broth to another sauce pan, leaving about 2 cups of it in the original sauce pan. The broth in the new sauce pan will be the soup. Simmer over low heat until ready to serve.
5. Slice the beef in cubes and return to original sauce pan.
6. Add the soy sauce, sugar, bay leaf, star anise, ginger, and black pepper. Season with salt to suit your taste.
7. Bring to a boil and simmer over low heat until the sauce thickens that is about 15-20 minutes.
8. Serve with garlic fried rice and the reserved beef soup. Garnish beef stew and soup with chopped green onions.

Recipe from  Pinay In Texas Cooking Corner ☺

 

 

crunchy tonkatsu

I still have panko breadcrumbs leftover so I decided to try this Japanese food Tonkatsu.  It is crunchy, on the outside and tender on the inside. My husband and  son LOVEs it! Best serve with Tonkatsu sauce or Barbecue sauce. Enjoy:)

Ingredients:

10 pcs PORK LOIN STEAK or PORK CUTLETS, boneless
salt & pepper to taste
1 and 1/2 cup all purpose flour
2 beaten egg
1 1/2 cup Japanese bread crumbs
cabbage, shredded thinly
cooking oil for deep-frying
commercially available Tonkatsu or Barbecue sauce

lemon wedges for garnishing

Procedure:

Score the fat of the pork chops to prevent from curling. Lightly salt and pepper the chops on both sides, then dredge in flour. Shake off any excess flour, dip in beaten egg. Next press the chops firmly into the breadcrumbs making sure that all surfaces are well coated. Place them on a sheet pan covered with parchment paper and refrigerate for an hour before using.

Deep-fry the porkchop in oil, turning once or twice until cooked through and golden brown, approximately 4-5 minutes. The coating should be quite crisp. Drain the excess oil in paper towel.

Serve Tonkatsu or barbecue sauce with fried pork cutlet.

Serving Suggestion:Place shredded cabbage over half of a warm serving plate. Place the porkchop on top of the cabbage toward the center of the plate. Serve the sauce in a separate small dish for dipping. Garnish with lemon wedges.

recipe from  Recipe TV