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.

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Ingredients:

  • 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.

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Recipe from  Pinay In Texas Cooking Corner ☺

 

 

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Impossible Flan (Chocoflan)

Chocoflan is a classic Mexican dessert that combines a rich decadent layer of chocolate cake, a creamy layer of flan, and topped with caramel sauce. It is traditionally made in a Bundt pan, but I don’t have one so I decided to use the square pan.  . I just fell in love with this cake when I first tasted it during a party that I attended.

chocoflan

chocoflan

 For the mold:
A little softened butter to grease the pan  and flour to dust it.
1 cup store-bought or homemade cajeta (goat milk caramel)

or  just make your own caramel

1 cup sugar

1/2 cup water

In a heavy bottom sauce pan add the sugar and water and heat on medium heat.  No need to stir, just swirl the pan around a bit while it’s heating up.  Let the syrup come to a boil and this will allow the water to evaporate and syrup to caramelize.  This may take a little time so just hang out in the kitchen and be patient because when the sugar begins to caramelize it does so quickly.

Once the color has turned to a rich golden brown pour the liquid into the bottom of the cake pan and swirl it around until it has coated half way up the sides and bottom of the pan.

Set it aside while you prepare the cake batter.

For the cake:
5 oz. (10 Tbs.) butter, slightly softened
1 c. sugar
1 egg
2 Tbs. espresso powder dissolved in 1 1/2 Tbs. hot water (or 3 Tbs. espresso)
3/4 c. all-purpose flour
1 c. cake flour
3/4 tsp. baking powder
3/4 tsp.baking soda
1/3 cup plus 1 Tbs. cocoa powder
9 oz. buttermilk

For the flan: 
(12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
4 eggs
1 tsp. pure vanilla extract

Prepare the mold: Turn on the oven to 350 degrees and position the rack in the middle. Generously butter the bottom and sides of a 10-inch round cake pan (you need one that’s 3 inches deep), sprinkle with flour, tip the pan, tapping on the side of the counter several times, to evenly distribute the flour over the bottom and sides, then shake out the excess.(Note: If you don’t have the 10-inch round pan you may use square pan,budnt pan or any kind of pan that suits you 🙂

Microwave the cajeta (Cajeta is a goat’s milk caramel ) for 30 seconds to soften it, then pour over the bottom of the pan, tilting the pan to coat the bottom evenly. Set a kettle of water over medium-low heat. Set out a deep pan that’s larger than your cake pan (a roasting pan works well) that can serve as a water bath during baking.

Make the cake: With an electric mixer (use the flat beater, if yours has a choice), beat the butter and sugar at medium-high speed until light in color and texture. Scrape the bowl. Beat in the egg and espresso. Sift together the all-purpose and cake flour, baking powder, baking soda and cocoa. Beat in about 1/2 of the flour mixture, at medium-low speed, followed by 1/2 of the buttermilk. Repeat. Scrape the bowl, then raise the speed to medium-high and beat for 1 minute.

Layer and bake: Scrape the cake batter into the prepared cake pan and spread level.

Make the flan: In a blender, combine the two milks, the eggs and the vanilla. Blend until smooth

Slowly, pour the flan mixture over the cake batter.  Pull out the oven rack, set the cake into the large pan, then set both pans on the rack. Pour hot water around the cake to a depth of 1 inch. Carefully slide the pans into the oven, and bake about 45 to 50 minutes, until the surface of the cake is firm to the touch, except for the very center .Remove from the water bath and cool to room temperature, about 1 hour.

Carefully run a thin-bladed knife around the edge of the cake/flan to free the edges. Invert a rimmed serving platter over the cake pan, grasp the two tightly together, then flip the two over. Gently jiggle the pan back and forth several times to insure that the cake/flan has dropped, then remove the pan.

I  got the recipe fromGirlichef

Chantilly Bars

I  accidentally came across this video on YouTube  making  Chantilly bars.  I really don’t have any idea what it taste like so I search more about this kind of dessert unfortunately there were only few post about it. One blogger  says it is mind blowing dessert and that makes me more interested and eager to try it. The video on YouTube  didn’t give the complete  details on how long   and what temperature of the oven I could bake it so I just followed the procedure here Kookie Cooks!

The verdict, well as it was my first time to taste it honestly I  don’t like it 😦 . I mean maybe because I don’t usually eat oatmeal and I think that would be my normal reaction as the dessert is not familiar with my taste buds too, but  after eating it a few days  I think I have come to like it somehow specially if eaten with hot coffee. My husband likes it too and our family friend had the chance to eat it too and she said it’s yummy. So if you are an oatmeal lover then maybe this dessert is for you 🙂  My husband is allergic to nuts so the other one has no toppings. 🙂

chantilly bars

chantilly bars

Ingredients for the bar:

2 1/2 cup flour

3 cups oatmeal

2 Tbsp baking powder

1 Tbsp baking soda

2 cups brown sugar

1 cup butter (1 bar)

3 pieces eggs

1 Tbsp vanilla

pinch of salt

for the filling

1/4 cup hot water

1 cup cocoa

1 can condensed milk

1/2 cup butter

chopped cashew nuts & peanuts for toppings

  • Preheat the oven to 200 degrees Celsius.
  • Greased the baking pan with butter.
  • In a medium sized bowl, cream  the butter and sugar ,
  • Add the eggs one at a time . Set aside
  • In another bowl mix the flour,baking powder,baking soda, and salt.
  • Gradually add the flour mixture to the butter-sugar-egg mixture until fully incorporated.
  • Lastly, pour the oatmeal into the mixture. Fold in the oatmeal cup by cup as the batter gets thicker and harder.

For the filling:

In a pot mix the cocoa ,water and   condensed milk . Cook in medium heat for about five minutes. Turn off the fire and add the butter.

  • Pour half of the oatmeal batter in the baking pan and flatten it using a spatula.
  • Make sure that the entire bed of the pan is covered with the batter.
  • Pour the filling as the second layer. Set aside about a tablespoon of mixture for decoration.
  • Tilt to each corner for an equal distribution.
  • Here’s the tricky part, putting the remaining oatmeal batter flat on the top layer.
  •  Used the palm of your hands to flatten it.
    • Get a about a tablespoonful of the batter at a time and press it against your palms.
    • You don’t normally get an exact shape and size to cover at least one eighth of the pan.
    • You really need to be patient until you get it all covered up.
    • Sprinkle peanuts on top.
    • Get the remaining cocoa mixture and just drizzle it around the pan.

Inipit(pressed sponge cake)

HAPPY NEW YEAR 2013 to everyone!! 🙂 It’s been a long time I have not post new recipes so here I am in the mood to share the new recipe that I have tried and found yummy. This was my first time to bake “Inipit“. I haven’t heard of this before , am not familiar as well until I stumble on it . I got so curious so I dare to bake it. For those who doesn’t know Inipit originates in Bulacan. Inipit  is basically two slices of sponge cake with custard filling.  I got the recipe from my favorite site/ blogger Pinay In Texas Cooking Corner

 

inipit

inipit

Ingredients:
For sponge cake
For filling
  • 3 egg yolks
  • 1 cup potato, mashed
  • 1 tsp lemon rind
  • ¾ cup sugar
  • ¼ cup condensed milk
  • ½ cup milk
  • ¼ cup butter
Procedure:
1. Preheat oven to 325°F. Grease and line two rectangular pans (I used two 12×9” aluminum pans). Set aside.
2. To make sponge cake:
 2.1 Beat egg yolks until light. Add milk, salt and 1 cup sugar. Continue beating until thick.
 2.2 Sift flour and baking powder. Fold into egg yolk mixture. Set aside.
 2.3 Beat egg whites and cream of tartar in a separate bowl until they form soft peaks. Add in remaining ½ cup sugar. Continue beating until stiff but not dry. Fold in the egg yolk mixture.
 2.4 Pour into the greased pans. Bake for 20-25 minutes or until inserted toothpick comes out clean.
 2.5 Let it cool completely.
3. Make the filling:
 3.1 In a saucepan over medium low heat, mix all the ingredients except the egg yolks. Keep on stirring for 5 minutes
 3.2 Add in the egg yolks and cook for 10 more minutes.
 3.3 Remove from heat and let cool. It will attain that spreadable texture after cooling.
4. Make the inipit:
 4.1 Run a dinner knife around the edge of each cake and turn over onto a sugar dusted wax or parchment paper.
 4.2 Spread the filling evenly on one of the cakes.
4.3 Slowly put the other cake on top of the filling. Gently press the 2 slabs together to form one large sandwich. Peel off the parchment paper. Sprinkle top with sugar.
4.4 Slice into 1″x2″ rectangles, or as desired.
Note: My inipit doesn’t look good because I was very impatient, I did not wait for my filling to cool down that’s why it’s a bit  runny but the taste was delicious.

Mocha cake just like Goldilocks!

Hello everyone! I’ve been very busy this Christmas time and the weather gets colder so I got so lazy to blog. But before year 2011 ends I decided to post one great recipe I have ever made that is  the famous and favorite of all Filipinos,  the undying love for mocha cake especially if made by Goldilocks. There were too many versions of mocha cake on the internet, but this recipe I tried was the one that really captures my heart maybe because based on the feed backs the cake was really delicious and taste likes Goldilocks!  I made this cake twice this year one for our noche buena  and one for  the  Christmas party with the Filipino community . The cake was really a success. I got so many compliments. Thanks to  Gourmeted.com.

mocha cake

INGREDIENTS

For the Cake:

For the Mocha Buttercream

  • 1 cup sugar
  • 4 large egg whites, at room temperature
  • 3 sticks (12 ounces) unsalted butter, soft, at room temperature
  • 1 teaspoon coffee/espresso granules
  • 1 teaspoon cocoa powder
  • 5 teaspoons water
  • 1 teaspoon vanilla extract
  • 5 teaspoons amaretto

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PREPARATION

1.    For the Cake: Preheat oven to 375°F with racks in the upper middle and lower middle positions. Spray two 9”x2” round cake pans with baking spray, and line the bottom and sides with parchment paper.

2.    Whisk together egg yolks and sugar in a large bowl (or bowl of a stand mixer) over low, then medium speed, until creamy and light yellow in color.

3.    Dissolve espresso or coffee granules and cocoa powder in water and vanilla in a small bowl, getting rid of lumps while stirring. Pour into the egg-sugar mixture, along with canola oil, and beat until well combined.

4.    Remove large bowl from stand mixer (if using one) and sift cake flour and baking powder over it. Stir with a wooden spoon until well blended, scraping the sides of the bowl once.

5.    Whisk egg whites and cream of tartar into stiff peaks in a medium bowl, and fold into the mocha batter, a dollop or two first to liquefy the thick batter, and then in thirds.

6.    Divide the batter between two cake pans and place each pan on a baking sheet. Bake on two racks for 20 to 25 minutes, rotating the pans and exchanging the pans between racks halfway through. The cake is done when the tops become golden brown and the cake tester comes out clean when inserted in the middle.

7.    Cool on a wire rack for 10 minutes, then carefully turn over on the wire rack, right side up. Cool completely before icing.

 

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8.    For the Buttercream: Whisk sugar and egg whites for 3 to 5 minutes in a medium heatproof bowl set over a saucepan of simmering water (water should not touch the bottom of the bowl), until meringue is hot to the touch. The sugar granules will be dissolved and you will be left with a fluffy marshmallow cream-like froth.

9.    Remove bowl from heat and beat for 5 minutes with a hand mixer set to medium speed, or pour into a bowl of a stand mixer with a whisk attachment to mix.

10.  Add half of the butter and beat with a hand mixer (or paddle attachment for stand mixer) until smooth before adding the next half to combine. Scrape the sides of the bowl with a spatula and give it a quick stir. Beat again on medium-high for another 6 to 10 minutes to thicken.

11.  Dissolve cocoa and espresso/coffee granules in water, vanilla extract, and amaretto in a small bowl. Pour into the buttercream and beat for 2 minutes, scraping the sides at least once.

12.  To Assemble the Cake: Dot 3 3”-wide parchment paper strips with buttercream. Use the icing to stick the 3 strips into a triangle on a plate or cake stand. Dot the center bottom of the cake with icing, and place cake on top of the strips. These will keep your plate clean while frosting the cake.

13.  Spoon about ½ cup of frosting on top and spread it evenly with a flat metal spatula. Place the second layer of cake and spread a thin layer of icing over the entire cake and let it stand for 15 minutes. Spread a thicker layer of frosting over the side, working from the bottom up to the top. Frost the top by placing a mound of icing and spreading it to the side. You can decorate the cake with the remaining frosting as you wish.

Note: I did not use amaretto since I can’t find one but the taste is still delicious like Goldilocks!

 

mocha cake

Fish Cooked in Vinegar ( Paksiw na Isda)

I know the dish is really simple to cook , but to be honest I don’t know how to cook it perfectly. This is one of my favorite viands especially if cooked by my mom, my Lola ( grandmother). I just love the perfect combination of  sourness and saltness.  So when my husband bought some fish he told me that it is  perfect for “paksiw” , so I started searching  for a recipe as I am not confident to cook it with just my estimation. I need the right amount/ measurements of all the ingredients to get the right taste. Luckily I got the winner recipe for this, why I said it so? It’s because I have used this recipe for how many times and I always got compliments from my husband who is very particular when it comes to the sourness & saltness of paksiw. 🙂

Recipe from Panlasang Pinoy.

Ingredients:

2 pieces fish (about half a pound each), cleaned and scales removed

1 knob ginger, sliced and pounded

6 cloves garlic, skin removed

1/2 cup vinegar

1 cup water

1 medium onion, sliced

1 small bitter gourd, chopped (optional)

3 pieces finger chili

2 teaspoon salt

1 teaspoon whole peppercorn

Cooking procedure:

1. Heat a pan and cooking pot then pour-in vinegar and water.

2. Add salt and whole peppercorn then stir. Bring to a boil.

3. Arrange the fish in the pan along with the ginger, garlic, onion, bitter gourd, and finger chili. Cover and simmer in low to medium heat for 12 to 15 minutes.

4. Turn off the heat and transfer to a serving plate.

5. Serve hot with steamed rice. Share and enjoy!

Note: You may substitute salt with 3/4 to 1 tablespoon fish sauce. You can also adjust  the amount of salt/fish sauce according to your taste.