Tuesday, December 17, 2013
Homemade Longganisa
Friday, November 22, 2013
Chiffon Cake
My Caldereta
Sunday, September 15, 2013
Tapioca Dessert
Tapioca Pearls:
2 Tbs of Tapioca Pearl
2 Cups of Water
Glutinous Rice Balls:
1/3 Cup of Glutinous Rice Flour
2 Tbs of Cold Water
1/2 Cup of Shredded Jack Fruit (May use Banana or Taro as well)
1/3 Cup of Coconut Milk
3/4 Cup of Milk
1/4 Cup of Asian Brown Sugar
Halo-halo Ginataan
Thursday, August 8, 2013
Baked Macaroni and Cheese
Tuesday, August 6, 2013
Or maybe I need to start a Big Wish jar.
I’ve wanted to have one forever, but alas can’t afford one. So I mix and knead most of my breads, cake etc. by hand. It is just the meringues I find impossible to do that way. Oh well, I will keep on dreaming… maybe one day Santa will bring me a cream one, or a lime or … A.... Stand Mixer?! Lol! Or maybe I need to start a Big Wish jar.
Vietnamese Pho
ingredients:
2 onions, halved
4" nub of ginger, halved lengthwise
5-6 lbs of good beef bones, preferably leg and knuckle
1 lb of beef meat - chuck, brisket, rump, cut into large slices [optional]
6 quarts of water
1 package of Pho Spices [1 cinnamon stick, 1 tbl coriander seeds, 1 tbl fennel seeds, 5 whole star anise, 1 cardamom pod, 6 whole cloves - in mesh bag]
1 1/2 tablespoons kosher salt (halve if using regular table salt)
1/4 cup fish sauce
1 inch chunk of yellow rock sugar (about 1 oz) - or 1oz of regular sugarTHE BOWLS
2 lbs rice noodles (dried or fresh)
cooked beef from the broth
1/2 lb flank, london broil, sirloin or eye of round, sliced as thin as possible.
big handful of each: mint, cilantro, basil
2 limes, cut into wedges
2-3 chili peppers, sliced
2 big handfuls of bean sprouts
Hoisin sauce
Sriracha hot sauce
directions:
Char: Turn your broiler on high and move rack to the highest spot. Place ginger and onions on baking sheet. Brush just a bit of cooking oil on the cut side of each. Broil on high until ginger and onions begin to char. Turn over and continue to char. This should take a total of 10-15 minutes.
Parboil the bones: Fill large pot (12-qt capacity) with cool water. Boil water, and then add the bones, keeping the heat on high. Boil vigorously for 10 minutes. Drain, rinse the bones and rinse out the pot. Refill pot with bones and 6 qts of cool water. Bring to boil over high heat and lower to simmer. Using a ladle or a fine mesh strainer, remove any scum that rises to the top.
Boil broth: Add ginger, onion, spice packet, beef, sugar, fish sauce, salt and simmer uncovered for 1 1/2 hours. Remove the beef meat and set aside (you'll be eating this meat later in the bowls) Continue simmering for another 1 1/2 hours. Strain broth and return the broth to the pot. Taste broth and adjust seasoning - this is a crucial step. If the broth's flavor doesn't quite shine yet, add 2 teaspoons more of fish sauce, large pinch of salt and a small nugget of rock sugar (or 1 teaspoon of regular sugar). Keep doing this until the broth tastes perfect.
Prepare noodles & meat: Slice your flank/london broil/sirloin as thin as possible - try freezing for 15 minutes prior to slicing to make it easier. Remember the cooked beef meat that was part of your broth? Cut or shred the meat and set aside. Arrange all other ingredients on a platter for the table. Your guests will "assemble" their own bowls. Follow the directions on your package of noodles - there are many different sizes and widths of rice noodles, so make sure you read the directions. For some fresh rice noodles, just a quick 5 second blanch in hot water is all that's needed. The package that I purchased (above) - needed about 45 seconds in boiling water.
Ladling: Bring your broth back to a boil. Line up your soup bowls next to the stove. Fill each bowl with rice noodles, shredded cooked beef and raw meat slices. As soon as the broth comes back to a boil, ladle into each bowl. the hot broth will cook your raw beef slices. Serve immediately. Guests can garnish their own bowls as they wish.
Bibingkang Malagkit ( Philippines Rice Cake)
Monday, July 22, 2013
Equivalent Measurement
Cooking Equivalent Measurements - teaspoons - tablespoons - cups - ounces - pints - pounds - metric | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
The charts below use standard U.S. measures following U.S. Government guideline. The charts offer equivalents for United States, metric, and Imperial (U.K.) measures. All conversions are approximate and most have been rounded up or down to the nearest whole number. Examples below:
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Oven Temperatures | |||
Fahrenheit | Celsius | Gas Mark (Imperial) | Description |
225 degrees F. | 105 degrees C. | 1/3 | very cool |
250 degrees F. | 120 degrees C. | 1/2 |
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275 degrees F. | 130 degrees C. | 1 | cool |
300 degrees F. | 150 degrees C. | 2 |
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325 degrees F. | 165 degrees C | 3 | very moderate |
350 degrees F. | 180 degrees C. | 4 | moderate |
375 degrees F. | 190 degrees C. | 5 |
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400 degrees F. | 200 degrees C. | 6 | moderately hot |
425 degrees F. | 220 degrees C. | 7 | hot |
450 degrees F. | 230 degrees C. | 8 |
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475 degrees F. | 245 degrees C. | 9 | very hot |
Thursday, July 11, 2013
Atsara Asparagus
Inihaw na Sibuyas Relish (pinaitimang sibuyas)
- Build a campfire or prepare a charcoal grill and allow the fire to burn until it has accumulated a bed of coals.
- Nestle onions into the hot goals and pile coals up on the sides and on top. Roast until blackened and tender, about 15 minutes. Turn onions, rebury them, and cook until the onions begin to leak juice, another 10 to 15 minutes. A bamboo skewer inserted into the center should easily slide in. Place onions in a bowl, cover and allow to cool.
- Place red pepper on the coals; cook, turning often, until charred, about 10 minutes.
- Peel the blackened skin off the onions and scrape the charred black bits off the red pepper. Finely chop onions and red pepper. Combine in a bowl with parsley, and season with salt, black pepper, and cayenne pepper to taste.
- Toss sherry vinegar and olive oil in with relish, cover and refrigerate for 1 hour.