Shiumai

1 kg ground pork (suggested proportion of fat to lean meat is 1:3) 

1/3 cup chopped water chestnuts or turnips (singkamas)
3/4 cup chopped carrots
2 tbsp or 4 cloves minced garlic
2 medium or 1 large minced onion(s)
bunch of spring onions or leeks
1 egg
5 tablespoons sesame oil
1 teaspoon freshly ground pepper
1 teaspoon salt
5 g seasonings
50 pcs. large or 100 pcs. small wanton or siomai wrapper
Soy sauce, calamansi (lemon or kumquats), sesame oil and chilli paste (for the sauce)

Directions

- Mix all the ingredients for the filling in a bowl.
- Arrange 10 wrappers in a tray, and weigh 100 g of siomai mixture. Place 2 tsp of meat in each wrapper until nothing is left unfilled. Each wrapper will have 10 grams of siomai.
- To enclose, gather up the edges of the wrapper and gently fold it so that it forms a basket shape, with the top of the filling exposed. Press lightly as you pleat each side. Or, if you don’t want to expose the filling, use a bigger wrapper. Do the same to the remaining meat mixture.
- Meanwhile, boil water and brush steamer with oil.
- When the water gets to a rolling boil, arrange the siomai in the steamer and let stand for 15-20 minutes, longer for larger pieces.
- Serve with soy sauce, calamansi and sesame oil. Chilli paste is optional.

Chili Sauce for Siomai

* 1/8 kilo Chillies (Siling Labuyo)
* 3 tablespoons cooking oil
* 2 cloves garlic, peeled and minced
* dried shrimp or meat finely chopped or grind (Adds more flavor but optional)

Siomai Chilli Sauce Directions

- Combine chopped chillies, dried shrimp or meat and minced garlic then simmer for around 20 minutes or till most of the water has evaporated. Add oil, simmer and stir well.

Put your cooked Siomai in a nice packaging when planning to sell it. Siomai can be marketed in schools, offices, or to your neighbors.

Fried Chicken ala Jollibee

Fried Chicken ala Jollibee

Ingredients

• 8-10 pcs chicken thighs and legs
• lemon
• salt and pepper
• For the breading:
• 1/2 c cornstarch
• 1/2 c flour
• salt &;pepper
• 1 tbsp five spice *five spice is an acquired taste so try putting a minimum of 1tbsp first and add as you please.

Instructions

1. Marinate chicken with lemon and salt and pepper overnight or at least 30 minutes.
2. Fill a large skillet (cast iron is best) about half full with vegetable oil. Heat until VERY hot..
3. Meanwhile, roll the chicken pieces into the breading.
4. Shake off excess flour.
5. Drop 5-6 pieces into the hot oil.
6. Make sure there's enough space to stir the chicken.
7. Deep fry it until golden brown.
8. Drain the fried chicken.
9. It should be crispy goden brown.

Mamon

Ingredients

8 eggs (whites and yolks separated)
1 1/4 cup sugar
1/3 cup water
1 tbsp baking powder
1/2 tsp salt
1 3/4 cups flour, sifted
1/3 cup butter, melted
1/3 tsp orange extract
1/4 tsp lemon extract
1 tsp cream of tartar
grated cheddar cheese

Method

1. Using and mixer beat together egg yolks, 1/2 cup sugar and 1/3 cup water at high speed.
2. Once evenly mixed add baking powder, salt, flour, melted butter, orange extract and lemon extract using low speed.  Set aside.
3. In a separate bowl combine egg whites and cream of tartar then beat at high speed. Gradually add the remaining sugar a spoonful at a time and continue beating until stiff.
4. Fold in the yolk mixture into the egg white mixture.
5. Place in muffin pans lined with muffin cups, pour until 3/4 full.  Then bake on a preheated oven at 180C for 15 minutes.
6. Once cooked generously brush mamon with melted butter on top this makes the top sticky when it sets, then add grated cheese.

My Mini Kitchen

Cassava Cake

1kg grated cassava
1 1/2 large can coconut milk
1 large can evaporated milk
1/2 can condensed milk
2 eggs, beaten
1/2 cup butter, melted
1/2 cup grated cheddar cheese
1 cup brown sugar
1 bottle macapuno (Coconut Sport)

Ingredients (Topping)

1/2 large can coconut milk
1/2 can condensed milk
2 tbsp flour
2 tbsp sugar
2 egg yolks, beaten

Method

1. In a large mixing bowl combine all Cassava Cake ingredients; mix thoroughly until even in consistency.
2. Pour cassavba mix in a greased baking tray, spread macapuno on top then bake in a 180C preheated oven for 45 minutes.
3. While baking in a sauce pan mix together topping ingredients, mix thoroughly until even in consistency. Cook in low heat until sauce thickens.
4. Remove cassava cake from oven then pour sauce on top, distribute evenly then place back in the oven and bake at 220C for 15 more minutes or until top turns golden brown.

Cotton Soft Japanese Cheesecake

Ingredients:  140g/5 oz. fine granulated sugar  6 egg whites  6 egg yolks  1/4 tsp. cream of tartar  50g/2 oz. butter  250g/9 oz. cream cheese  100 ml/3 fluid oz. fresh milk  1 tbsp. lemon juice  60g/2 oz. cake flour /superfine flour  20g/1 oz. cornflour (cornstarch)  1/4 tsp. salt

Instructions: 1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, egg yolks, lemon juice and mix well.  2. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.  3. Add the cheese mixture to the egg white mixture and mix well. Pour into a 8-inch round cake pan (Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper).  4. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160 degrees C (325 degrees F).  Makes 1 (8-inch) cheesecake, 12 servings.

Chiffon Custard Cake

Preheat oven for 325 °F

Caramel (sugar)

1 cup sugar

2 tblp water

Ilagay sa pirex glass ang sangkap at painitin ng mga 5 minute sa microwave (bantayang mabuti baka umapaw ito sa pinaglagyan nyo) then  ilagay agad sa  lyanera set aside.

Leche Flan

4 egg

1 can condense milk

1 can evaporate milk or fresh milk

1 tsp vanilla extract 

Paghaluin ang mga sangkap dahan dahan ang pag halo iwasan na bumula ito then set a side. Kapag nagawa nyo na ang ibang mga sangkap ( merengue at pound cake ) saka nyo ilagay sa ibabaw ng caramel ( sugar ) ang leche flan.

Meringue

5 white egg

1/4 tsp cream of tartar

1/2 cup sugar

Beat 5 white egg with cream of tartar ilagay ang asukal ng dalawang beses batihin mabuti kapag ang lalagyan ay tinaob nyo at di nadulas or bumabagsak ang merengue ibig sabihin ay tama ang pagkakagawa nito. ( use electric mixer para mas mabilis at maganda ang pagkakagawa )

Pound Cake

5 egg yolk

2/3 cup Cake Flour

1 tsp baking powder

1/4 tsp salt 

4 tblp oil

6 tblp milk

1 tsp ( pure ) lemon or vanilla extract

Paghaluin mga sangkap cake flour, baking powder, salt ( salain ang mga sangkap na ito ) then ihalo mga natitirang sangkap pwede nyo itong gamitan ng electric mixer.

1) lagyan ng merengue sa lyanera

2 ilagay ang leche flan sa lyanera

3 paghaluin ang merengue at pound cake dahan dahan ang pag mix sa dalawang ito. Saka isunod sa ibabaw ng leche flan.

4 lagyan ng tubig na mainit ang pagpapatungan nyo ng lyanera. Bago ipasok sa over.

5 Bake these at 325 °F for 20 to 25 minutes

Pag meron po kayong tanong pls email me at akbelleza@yahoo.com

Happy baking!!!

Curry Chicken

• 3 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 tablespoons curry powder
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 bay leaf
• 1/2 teaspoon grated fresh ginger root
• 1/2 teaspoon white sugar
• salt to taste
• 2 skinless, boneless chicken breast halves – cut into bite-size pieces
• 1 tablespoon tomato paste
• 1 cup plain yogurt
• 3/4 cup coconut milk
• 1/2 lemon, juiced
• 1/2 teaspoon cayenne pepper

1. Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
2. Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.

Chicken Curry Satay

• 2 pounds boneless skinless chicken
• 1 tablespoon curry
• 2 cloves crushed garlic
• 2 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 2 stalks lemon grass

Instructions

1. Trim any fat from the chicken & slice into 1 inch strips. Set aside.
2. In a large bowl, add the curry, garlic, vegetable oil, soy sauce, fish sauce, and lemon grass.
3. Place the chicken in the mixture and marinate for at least 2 hours, overnight is best.
4. Preheat grill to medium & thread chicken onto skewers.
5. Place on grill, away from direct flame to prevent marinade from burning.
6. Cook for about 4 minutes on each side, until cooked through.
7. Serve with your favorite sauce.

How to Make Fondant from Marshmallows

Recipe

16 ounce (450g) bag of mini marshmallows

2 tablespoons (30ml) water

2 pound (900g) bag of powdered sugar

1 teaspoon (5ml) flavoring, such as clear vanilla, peppermint, amaretto, orange essence, a twist of lemon, lavender

Liquid food coloring

Vegetable shortening

Rub shortening on a large cutting board, baking sheet, or whatever work surface you're planning to use when it's time to knead and roll out the fondant dough. This is a messy job, so you'll need a big surface.

Place the marshmallows in a big microwavable bowl. Use the largest one you have that fits in the microwave. Dump all of the marshmallows into the bowl, then pour the 2 tablespoons of water on top.

Microwave the marshmallows in 30-second increments. You want to completely melt the marshmallows, but do it slowly so they won't make a mess. Check the marshmallows every 30 seconds to monitor their state, and remove the bowl from the microwave when they're melted.

Stir in the powdered sugar. Pour half the bag of powdered sugar into the marshmallow mixture, and use the spoon to mix it in. Pour in more powdered sugar and keep stirring. The mixture will become very stiff, and eventually difficult to stir with the spoon. That's when you'll want to stop adding powdered sugar. You may not need the entire bag.

Kneading and Resting the Dough

1. 
   
   Stir in the flavoring and food coloring. Now's the time to add the extract and food
   coloring you wish to use. If you don't want the whole batch of fondant to be the same color,
   separate the dough into pieces before adding different food coloring to each.
   
   
   Knead the fondant dough. Tip it out onto your work surface. Lather your hands up with plenty of shortening. Start kneading the fondant dough as you would knead bread. Keep kneading until the dough is pliable and has the consistency of real fondant; you should be able to stretch it without it tearing. You'll need to knead for 8 to 10 minutes to achieve this.
   
   
   The dough may be very hot at first, so be careful when you first start kneading. Wait a minute or two if necessary so you won't burn yourself.
   
   
   Keep the shortening nearby so you can dip your fingers in as you go; you'll need a lot throughout the process.
   
   
   If the dough seems very dry, knead in another tablespoon of water to make it more elastic.
   
   
   Rest the fondant. Form the fondant into a ball. Coat it with a thin layer of vegetable shortening. Cover it with plastic wrap so it won't dry out. Place it in the refrigerator and let it rest overnight.

   Rolling and Using the Fondant

   
   
   Roll the fondant just before you're ready to use it. Unwrap the ball from the plastic wrap and place it on a greased work surface. Use a greased rolling pin to roll it out in to a flat, thin disc that exceeds the size of the cake you want to use it to dress.
   
   
   You can use cornstarch instead of shortening on your work surface to make sure the fondant doesn't stick.
   
   
   Rolling it to a thickness of 1/16 an inch is a good bet for most cake recipes.
   
   
   Lay the fondant over the cake. Lift it using the rolling pin, then carefully transfer it to the cake so that the center of the fondant disc rests in the middle of the cake. Drape the edges of the disc over the sides of the cake. Gently press it around the cake so it stays in place with no bumps or wrinkles.
   
   
   Don't stretch the fondant at this stage, or the cake will end up with wrinkles.
   
   
   If the fondant rips while it's being transferred, you can smooth it out by gently pressing the ripped edges together.
   
   
   Trim the fondant. Use a knife to trim the fondant from around the base of the cake. Lift the trimmings away.
   
   
   Finished

Marshmallow Fondant Recipe

Elizabeth Marek’s Fondant Recipe (LMF Fondant)

2 lbs sifted powdered sugar
1 lb mini marshmallows (hy-top, walmart brand or haribo brand if you can find it. Jet puff, kraft or marshmallow fluff will not work) Make sure you are using the 1lb bag or weighing out a whole pound from two bags. Not all bags are 1 lb.
3 Tablespoons water (use only two if it is very humid in your area)
1/2 cup Shortening (or trex)
1.25 lbs of Wilton fondant or any other brand pre-made fondant (if you buy the 5 lb box, use one half of one of the packages, if you buy the 1.5 lb box, use the whole package)
Extra powdered sugar for kneading

Tools:
Stand Mixer
Large plastic bowl
Spatula
Dough hook

Weigh and sift out 2lbs of powdered sugar and set aside. Melt down 1 lb of marshmallow in large plastic bowl. Start with 1 minute, then stir, then heat in 30 second intervals until well melted and puffy. After fully heated, without stirring, pour 3 Tablespoons of water over the marshmallows and use a spatula to release the marshmallow from the bowl, letting the water move under and between the marshmallow and the bowl. The idea is to get the marshmallow unstuck from the bowl and pour it into the mixing bowl, not to stir at this point. Add the shortening into the marshmallow and turn on mixer with dough hook attached. One cup at a time, add in about half the sifted powdered sugar. Let mixture stir until shortening and powdered sugar is fully incorporated and smooth. At this point, heat up the wilton fondant in the microwave for about 40 seconds or until softened. Add a couple more cups of powdered sugar to the mixture until it begins to release from the bowl (using a spatula to guide the mixture away from the bowl helps). Put a little shortening on your hands and pull the mixture off the hook and put the whole lump into the leftover powdered sugar in the bowl. Add the wilton and then knead inside the bowl, turning the mixture over and over itself until combined.

Store in a plastic ziplock bag or use roll out and use right away.

Melting marshmallow 

1min 30sec, 30sec, 30sec

Add 3 tbsp of water 

Add 1/2 cup shortening 

Add powdered sugar 1 cup at a time while mixing 

heat up the wilton fondant in the microwave for about 40 seconds or until softened. 

Homemade Longganisa

Longganisa 

1kilo pork, beef or chicken (Kung ano gusto mo karne gamitin) 

1cup organic brown sugar ( more healty) 

2 tbsp cornstarch 

1 tbsp seasoning

2 tbsp sweet chili hot sauce  or just chili hot

1 tablespoon Worcestershire sauce (mas masarap ito gamitin kesa soy souce) 

1 buong garlic chopped 

2 tsp pepper (durugin) 

1 tsp salt

Mix everything and allow to marinate overnight. I really didn’t care for the paprika, and just added enough for flavor, and for color. You can have loose longganisa as is, or stuff it as I did in a casing.  Let it hang around for a couple of hours to “dry” or cure. Supposedly, the garlic acts as a preservative to the mix. Then store in the freezer afterwards. If you don’t, it will stink up the whole fridge.

Chiffon Cake

Ingredients

8 Large eggs

2 cups cake flour

1 tbsp. baking powder

1 tsp. salt

2 cups sugar (1 cup for egg white and 1 cup for egg yolk)

3/4 cup cold water

3/4 cup cooking oil

1 tsp. cream of tartar

2 tsp. vanilla

(Icing)

1 cup powdered milk

1/2 small can condense milk * add a few drops of evap milk if d icing is too dry

1 unsalted butter (soften)

grated cheese (mild cheddar)

Procedure:

Prepare 2 x 9 inch round pan and line with parchment paper. Pre-heat the oven to 175C.

Separate egg yolk and egg white.

Egg yolk:

1. Mix together all dry ingredients flour, baking powder, 1 cup sugar set aside the other 1 cup sugar. Set aside.

2. Combine egg yolks, oil, water and vanilla. Mix well then set aside.

Egg white:

1. Beat egg white till foamy then add cream of tartar and 1 cup of sugar gradually mix well until soft peaks.

2. Fold in egg yolk and egg white mixture mix well but not to over mix it.

3. Transfer baking pan lined with parchment paper and bake it for 30-45 min. or till the test comes out clean.

4. Transfer to wire rack to cool down completely. You can add frosting of your choice.

My Caldereta

1kilo Beef, Chicken or Pork ( bahala po kayo Kung ano gusto nyong karne na gamitin) 

Fish Hotdog ( optional kahit anong hotdog ) 

5pc Potato 

3pc Carrot

1 Onion

Garlic

Salt n' pepper to taste

1 pack String beans

1 pack Raisin

2 Caldereta Mix 

10 tbsp coconut milk

3 cup Water

Cheese  

Igisa ang bawang at sibuyas isunod ang karne (chicken gamit ko) hanggang sa mag brown ng kaunti then ilagay ang Fish Hotdog at lagyan ng 2 cups water with 2 pack Caldereta mix, 10 tbsp coconut milk, raisin, carrot at pakuluin ng 10. Kapag luto na ang carrot sunod na ilagay ang potato, string beans at 1 cup water, salt n' pepper to taste pakuluin ulit ng 10 minutes. Ilagay ang cheese 

Tapioca Dessert

Tapioca Dessert Recipe:

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

Ginataan (pachamba lang po) 

Ingredients

1 cup Mung beans

3 can coconut milk

1 cup sticky rice, washed (malagkit) or oat meal Kung walang malagkit.

1 cup dry corn

1 can jackfruit 

1 cup sugar

1 cup Tapioca

Cooking Procedure

Boil the tapioca.

Heat a pan and put-in the Mung beans.

Toast the Mung beans until brown.

Turn-off heat and let the mung beans cool down.

Crack the toasted mung beans using a mortar and pestle (almires). Set aside.

Heat a cooking pot and pour-in coconut milk. Let boil.

Add the sticky rice,Mung beans and corn then stir. Cook in low heat for 15 to 18 minutes while stirring once in a while, or until the coconut milk is almost absorbed.

Add sugar, tapioca and jankfruit then stir.

Turn off heat and transfer to a serving plate.

Serve! You may serve this either hot or cold. I like having this cold with some extra coconut milk on top.

Baked Macaroni and Cheese

Ingredients:

4 cup uncooked elbow macaroni

2 lb ground beef

1 medium onion, chopped

2 cloves garlic, pressed

3 cup tomato paste

1 cup of white sauce or cream

1/2 cup of evaporated milk or fresh milk

1 can diced tomatoes, undrained

1 can kidney beans, drained and rinsed

1 can chopped green chiles

1 pack baby mushroom 

1 carrot slices 

1 tsp chili powder

2 1/2 tsp salt

1 tsp pepper

2 cup grated mozzarella cheese

2 cup grated Cheddar cheese

Directions:

Preheat oven to 375F/190C.

Cook macaroni according to package directions. Drain.

Meanwhile, in a deep skillet over medium heat, brown the beef with the onion and garlic. Drain off any fat. 

Add the tomato paste, diced tomatoes, kidney beans, chiles, chili powder, salt and pepper. Stir to mix.

Add the drained macaroni. Stir to mix.

Transfer to a baking dish.

Bake for 30 minutes.

Remove from oven. Sprinkle with grated cheese. Return to oven and bake until cheese melts (about 5 minutes).

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

Pho is a famous Vietnamese Noodle dish served with vegetables

ingredients:

THE BROTH
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.