Cheese Bars

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Hello! What I am sharing you today is a recipe from my aunt Nida. I admit my aunt has a big contribution on my interest for baking that soon became a passion. So I’d like to thank my aunt for sharing this recipe to me. ūüôā . This recipe is loved by my Filipino friends here in Ireland especially cheese lovers (;¬† . ¬†I¬†couldn’t¬†find a single post about cheese bars here in the internet so ¬†I decided to put it in my blog.

cheese bars

cheese bars

INGREDIENTS:

4 cups all purpose flour

1 tsp baking powder

1 can condensed milk

1 egg

2 cups white sugar

1/2 bar grated cheese

1/2 bar grated cheese (for toppings)

1 cup butter at room temperature

PROCEDURE:

1. Preheat oven at 165’C.

2. Sift flour and baking powder. Set aside.

3. Cream butter and sugar until light and fluffy. Add egg, condensed milk & grated cheese.

4.Pour the flour mixture gradually until well blended.

5.Spread the mixture  in  greased baking pan.Put the remaining grated cheese for toppings. Bake at moderate heat until golden brown or done.

Note: I used 10x15x2  non-stick baking sheet and bake it for 25-30 minutes.

Updated 10/12/2016

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Tocino ( bacon in Spanish)

Hello everyone! First of all I would like to say thank you to all my followers. I hope you will try some of the recipes here ūüôā

Anyway, the recipe that I will share to you now is  another Filipino favourite.  This is usually served on breakfast together with fried egg & fried rice. Tocino is a sweet  cured pork.  I got the recipe from Youtube and I love it. My husband loves it too so I hope you could try this sometime. You could watch it here  YouTube

 

pork tocino

pork tocino

Ingredients

For the syrup

1/2 cup white sugar

1/2 cup pineapple juice

. Mix the two ingredients in a pot and boil. Set aside and let it cool down.

1 kilo pork,cut thinly ( you can use chicken too )

1/4 cup white sugar

2 Tablespoon rice wine/mirin

1 Tablespoon of fine salt

2 teaspoon ground pepper

.Put all the ingredients in a bowl  together with the  syrup. Mix it until fully incorporated. Put in the refrigerator and cure for two days.

After the second day, the cured pork can be either pan-fried or grilled. When pan-frying, heat the oil in a large pan over medium-to-high heat. Pan-fry the pork slices for two to three minutes on each side, until cooked through and browned. Transfer to a plate and continue frying the remaining pork slices. When grilling, grill the pork slices for two to three minutes on each side, until nicely charred.

Chocolate Crinkles to get rid of wrinkles!!

Honestly I’m not that interested to ¬†bake crinkles not because I don’t like it but because ¬†I’m not so sure if I have eaten this before and I really don’t have any idea on what it taste like until one day my husband’s niece was asking me to help her bake chocolate crinkles for her bake sale in their school. ¬†So before the day that we will bake ¬†I decided to give it a try ¬†on my own and I’m so happy with the outcome. ¬†I got it perfectly as they are nice,moist & soft. My wee boy was a chocolate lover so right after taking it from the oven he took one just before it cools down completely. And my husband also loves it that he asked me to bake more for our dessert. It was truly a big hit that my husband was very proud to promote it among our Filipino friends and I have baked it 5 times last month. And I’m proud to say that my husband’s niece bake sale for chocolate crinkles was also a success, her classmates and teacher loves it very much!

There are many recipes of chocolate crinkles but most of them uses chocolate chips ¬†or unsweetened chocolate squares that requires to be weigh but I don’t have a weighing scale so I was looking for a recipe that calls for a cocoa and luckily I’ve found one and I must say It was a perfect recipe for me. I got the recipe from¬†Allrecipes.com.

Ingredients

Directions

  1. In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
  2. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners’ sugar before placing onto prepared cookie sheets.
  3. Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Warning:  These chocolate crinkles  are very, very moreish.  Good for potluck  too.

frozen delight to beat the heat of summer (ice candy)

It’s nearly summer here so I decided to try the recipe of an ice candy that I’ve just¬†Google. It says ” Yummylicious” so I got so interested. Luckily ¬†I have ¬†an avocado, strawberry and I have a spare cocoa ¬†powder in my pantry. ¬†While making the ice candy I suddenly recall the memories I had when my mom is still alive. She was an entrepreneur back then and we run a small grocery store in our small village and one of the biggest hit on our store was the¬†colourful¬†ice candy made by my mom and me¬†of course. ¬† Anyway, to tell you honestly the recipe is a sure winner and a must try!. Another recipe that makes my husband and son happy. In fact husband says that he can’t resist my ice candies. They are really yummy and¬†delicious, in short it is really ” yummylicious”. Thanks to¬†Pinay In Texas Cooking Corner¬† for sharing the recipe.

Ingredients:
Avocado
  • 1 cup avocado (3 ripe avocados)
  • ¬ĺ cup white sugar
  • ¬Ĺ cup all-purpose cream
  • 2 ¬Ĺ cups fresh milk
Chocolate
  • ¬Ĺ cup Hershey‚Äôs Cocoa
  • 1 cup white sugar
  • ¬Ĺ cup all-purpose cream
  • 3 cups fresh milk
  • ¬Ĺ cup condensed milk
Strawberry
  • 10-12 pcs. strawberries
  • ¬ĺ cup white sugar
  • ¬Ĺ cup all-purpose cream
  • 2 ¬Ĺ cups fresh milk
Procedure:
1. For each flavor, place all the ingredients in a blender.
2. Blend the ingredients until smooth.
3. Pour in a large bowl. Prepare the funnel, ice candy plastic bags, and a plate to hold the ice candy.
4. Place the funnel spout inside the opening of the ice candy plastic bag.
5. Stir the mixture before scooping a little more than ¬ľ cup of the mixture. Pour into the funnel. Make sure that you are holding the spout and plastic tightly so that the mixture won‚Äôt spill.
6. Twist the plastic just on top of the filled part then make a tight knot. A little bubble is normal. The ice candy has to be firm but not too tight so the plastic won’t rip.
7. Once you have done all your ice candy, wash them one by one to remove all the sticky spill. I also trim each plastic and just leave about an inch above the knot.
8. Place them in a flat surface in your freezer. You can stack them on top of each other in a maximum of 3 layers but don’t put anything else on top of them. Freeze  overnight or until hard enough. Serve and enjoy!
Note: I used cadbury cocoa:)

Macaroons for Coconut lovers

I’m sharing another recipe from my aunt. The only difference of this recipe from other coconut macaroons recipe is that it uses cake flour.I’ve been searching a recipe like this in the net but I can’t find one. I remember one of my ¬†acquaintances¬†in a birthday party praises my macaroons, she is an Indian that really loves anything that has coconut in it so I was not surprised when she asked my recipe ūüôā

coconut macaroons Filipino style

coconut macaroons

Ingredients:

1/3 cup fresh butter

1/4 cup cake flour

1/4 cup white sugar

3 cups dessicated coconut

4 pcs whole eggs

1 Tbsp lemon extract

raisins for toppings

1 can condensed milk

Directions:

Cream butter and sugar till light and fluffy,set aside. Mix flour, dessicatedcoconut and add to the butter mixture. Mix well. Add eggs one at a time ,the condensed milk and lemon extract. Pour into baking cups and top with raisins. ¬†Bake at 170’C for 20-25 minutes or bake till done.

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. ūüôā

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.

Just the way I like it ” Calamares” & my husband’s request “Squid in Adobo Style”

My husband brought home some fresh squids and told me to cook it all  in adobo style. It was more than a kilo so I decided to cook it in two different recipes one is adobo style and one is calamares, which is also my favorite especially if dipped in Hellmans thousand salad dressing. I used the recipes from http://panlasangpinoy.com/

calamares

calamares

Recipe: Calamares

Ingredients

  • 1/2 lb medium to large sized squid, cleaned and sliced into rings
  • 3/4 cup all-purpose flour
  • 1 piece raw egg, beaten
  • 3/4 cup breadcrumbs
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 cups cooking oil

Cooking Procedure

  1. Combine squid, salt, and ground black pepper then mix well. Let stand for 10 minutes.
  2. Heat a cooking pot the pour-in cooking oil.
  3. Dredge the squid in flour then dip in beaten egg and roll over breadcrumbs.
  4. When the oil is hot enough, deep-fry the squid until the color of the coating turns brown. Note: This should only take about 2 to 3 minutes in medium heat. Do not overcook the squid.
  5. Remove the fried squid from the cooking pot and transfer in a plate lined with paper towels.
  6. Serve with sinamak or Asian dipping sauce.
  7. Share and enjoy!

Squid in  Adobo Style Recipe

Ingredients:

2 lbs medium-sized squid, cleaned and ink separated

1 piece large onion, diced

2 pieces medium sized tomatoes, diced

1/2 cup soy sauce

1/2 cup vinegar

1 cup water

5 cloves crushed garlic

1 teaspoon sugar

Salt and pepper to taste

2 tbsp cooking oil

Cooking procedure:

1. Heat a wok or cooking pot them pour-in soy sauce, vinegar, and water then bring to a boil.

2. Add the squid and wait for the liquid to re-boil. Simmer for 5 minutes.

3. Turn off the heat then separate the squid from the liquid. Set aside.

4. Pour-in cooking oil on a separate wok of cooking pot then apply heat.

5. When the oil is hot enough, sauté the garlic, onions, and tomatoes.

6. Put-in the squid then cook for a few seconds.

7. Pour-in the soy sauce-vinegar-water mixture that was used to cook the squid a while back. Bring to a boil and simmer for 3 minutes.

8. Add the ink, salt, ground black pepper, and sugar then stir. Simmer for 3 minutes.

9. Transfer to a serving bowl then serve.

10. Share and enjoy!