Showing posts with label Filipino Style. Show all posts
Showing posts with label Filipino Style. Show all posts

Wednesday, August 28, 2013

No-Bake Cheesecake Pinoy Style

Christmas is here again!

 And now I will start my countdown stress free Christmas cooking list with a budget.

 First in list.  NO-BAKE CHEESECAKE FILIPINO STYLE.
photo credit: Magalie L'Abbé via photopin cc


INGREDIENTS

Crust
  1. 1 1/2 cups crushed graham crackers
  2. 1 tbsp refined sugar
  3. 1/2 cup melted butter
  4. 1/2 tsp cinnamon powder (optional)
  5. 1/2 tsp lemon juice (optional)

Cheesecake Filling
  1. 1 cup creme cheese
  2. 1 cup all purpose creme
  3. 1/2 cup refined sugar
  4. 1 tsp vanilla extract

Toppings
  1. 1 can Blueberry pie filling(optional)


PROCEDURES 

Crust
  1. Combine all ingredients for the crust, the crushed graham, cinnamon powder, lemon juice, sugar, and butter in a mixing bowl. Mix until well combined.
  2. Mixture should be moist,if its dry add more butter and mix well.
  3. Put the mixture in a 9-inch pan,spread and press down the crust up to 1 inch depth bottom thick and 2 inch up the side.
  4. Refrigerate about 10-15 minutes.
Cheesecake Filling
  1. In a bowl, mix the creme cheese, sugar and vanilla.  Mix until smooth and well blended.
  2. In a separate bowl, combine the all purpose creme and sugar.Mix until well blended.
  3. Mix the two mixture together (1) and (2).
Toppings
  1. Pour and spread the filling evenly into the crust.  Using a rubber spatula, smooth the top and tap the pan to release some air bubbles.
  2. Cover and refrigerate for at least 3-4 hours or until firm.
  3. Top with blueberry pie filling or serve it just plain.
  4. Served chilled


*Estimated Preparation Time: 15-25 minutes(plus chilling time)





photo credit: Magalie L'Abbé via photopin cc

Monday, May 20, 2013

Fish Fillet ala Bicol Express

I know this is not a new recipe for you because you've heard about FISH BICOL EXPRESS.  But I'm sure that this recipe is very different to what you usually think.

 FISH FILLET ala BICOL EXPRESS is a different recipe from the one you've encounter with other Bicol Express Filipino recipes.

INGREDIENTS:

 1/4 Meat Bariles, slice slant about vertically

 1 cup flour

 1/2 cup cassava flour

 2 tbsp cornstarch

 4 cloves of garlic,chopped

 1/2 tbsp ginger

 black pepper

 3 green siling haba(finger Chili's)

 onion

 sea salt

 2 tbsp oil

 1 cup of water

 Magic Sarap(optional)

 1 egg(batter)

 PREPARATION:

  1. Marinate the fish with salt and pepper for 20 minutes.
  2. After 20 minutes, get a bowl and mix the marinated fish together with the flour, cassava flour and cornstarch.

PROCEDURE:

  1. In a large skillet heat oil over medium heat.
  2. Saute the garlic, ginger and onions and add the mixtures(Prep.2). 
  3. You can sprinkle Magic Sarap for more appetizing taste.
  4. When fish is half-cooked, add the batter egg.
  5. Simmer till cooked.  And mix siling haba.


This is good for 1 serving only.
Eat it.  I can't even pronounced it!  BURP!

    

Friday, July 27, 2012

Sea Food Kare-Kare


Ingredients
  1. Cream Dory
  2. Mussels
  3. Clam
  4. Prawns
  5. Squid 
  6. Labanos
  7. Pechay
  8. Talong
  9. Sitaw

Ingredients for Kare-Kare Sauce
  1. Ground peanuts
  2. Flour
  3. Butter
  4. Atsuete
  5. Oil
  6. Garlic
  7. Onions
  8. Water
  9. Sidings
  10. Shrimp paste
Procedure
  • Step 1: Chop the onions and garlic. Set aside.
  • Step 2: Prepare the vegetables. Slice the eggplant . Cut the string beans into two one-fourths. Slice off the bottom end of the pechay. Skin the labanos, and slice thinly. Set the vegetables aside.
  • Step 3: Prepare the atsuete oil. Saute the atsuete in oil and strain it.
  • Step 4: Saute the garlic and onion in the atsuete oil. Add butter. Add a little flour. Add the ground peanuts. Add water and simmer. Season with salt and set aside.
  • Step 5: Blanch the vegetables separately, one by one. Blanch first the eggplant. Add salt. Set aside the blanched vegetables.
  • Step 6: Put the seafoods in the Kare-Kare sauce and let them simmer. Add the cream dory last.
  • Step 7: Plate it. Put the fish first, then the rest of the seafoods and top it with the vegetables.

Source Link from PINOY HOW TO

Friday, June 29, 2012

ADOBO CREAM PASTA



INGREDIENTS:

  1. 2 tbsp butter
  2. 2 tbsp minced garlic
  3. 1 cup flaked chicken or pork adobo
  4. 1 cup reserved adobo sauce
  5. 1/2 cup sliced button mushrooms
  6. 1 8g sachet MAGGI MAGIC SARAP
  7. 1 250ml NESTLE ALL-PURPOSE CREAM
  8. 250g spaghetti, cooked al dente ( I used twirl pasta here).  Grated cheddar cheese


METHOD:

  1. Melt butter into saucepan.  Saute garlic until brown.  Add left-over adobo flakes and cook until desired crispiness is achieved.  Reserve some adobo flakes for topping.
  2. Add reserved adobo sauce and bring to a boil.  Add mushroom and season with MAGGI MAGIC SARAP.  Pour in NESTLE ALL-PURPOSE CREAM and bring to a simmer.
  3. Toss spaghetti into prepared sauce and combine well.  Top with reserved adobo flakes and cheese before serving.
  4. Here I put some additional garnishing to make it more palatable.


Recipe from nestlecreamsundays 

Tuesday, June 12, 2012

Homemade Fish Balls

Photography by Patrick Martires 


INGREDIENTS:
400 to 500 grams fish fillet (any fish may be used)
1-inch piece ginger, peeled
4 cups diced potatoes
1 cup diced carrots
1 whole garlic, minced
1 egg, beaten
1 1/2 cups cornstarch
1/2 cup cassava flour
salt and pepper to taste
8 cups fish stock
oil for deep-frying
For the sauce
1 cup vinegar
1 cup Sprite or 7-Up
1 cup brown sugar
3 tablespoons soy sauce
2 tablespoons cornstarch dissolved in 3 tablespoons  water
chili flakes or chopped fresh bird’s eye chili (optional)
PROCEDURE:
1.  Poach the fish fillet in salted water with the ginger.
2.  Once cooked, flake the fish to make about 4 cups of flaked fish.
3.  In a separate pot, boil potatoes and carrots until soft.
4.  Place the flaked fish, potatoes, carrots, garlic, and egg in a food processor. Purée until smooth.
5.  Transfer to a bowl and add the cornstarch and flour; mix well. Season with salt and pepper.
6.  Form into 1-inch balls. Simmer in fish stock until opaque. Drain.
7.  To serve, deep-fry in oil until golden brown. (Freeze uncooked balls until ready to cook.)
8.  Make the sauce:   In a pan, mix together vinegar, soda, sugar, and soy sauce. Simmer until sugar is dissolved.   Add the cornstarch mixture (increase the amount for a thicker consistency); boil to remove the starchy taste.   For a spicy sauce, add chili.   Serve with fish balls.

Monday, June 11, 2012

Beef Steak, Philippine-style Recipe


Beef Steak, Philippine-style Recipe

Ingredients:
2 pounds sirloin steak, sliced into 1/4-inch pieces
2 tablespoons lemon juice
3 tablespoons soy sauce
1/2 teaspoon freshly ground pepper
salt to taste
1 cup thinly sliced white onion rings
1/4 cup cooking oil
1/2 cups water

Directions:
1. Marinate the meat with lemon juice, soy sauce, pepper and salt for 3 hours or more.
2. Cook onion rings in oil until the color turns transparent. Transfer to a serving dish, leaving the oil in the skillet.
3. Add the meat to the skillet and cook over high heat, stirring often until tender. Transfer the meat to a serving dish.
4. Add marinade and water to the skillet. Simmer for 10 minutes and pour over the meat and onion rings.


Pal Food Lane

A food recipe blog with simple and tasty recipes for the foodie lovers and aspirant cook like me.