Thursday, November 29, 2012

Brazo De Mercedes

Filling Ingredients:

5 cups milk 
1 cup sugar 
2 tablespoons unsalted butter 
1 tablespoon vanilla extract 
8 egg yolks 
1/4 cup toasted and finely ground 
cashew nuts


Cooking Procedures:

In a saucepan, simmer milk over low heat until reduced to 2 cups. Add suger, butter and vanilla extract, stirring all the while. Remove from heat. Beat egg yolks in mixing bowl. To egg yolks, gradually add milk mixture by spoonfuls, beating all the while. Stir well to avoid curdling. Add cashew nuts and continue cooking entire mixture over low heat, stirring constantly, until mixture has consistency of a paste. Set aside.

Meringue Ingredients:

10 egg whites 
1 cup sugar 
1 teaspoon vanilla extract


Cooking Procedures:

Preheat oven to 400 F. Beat egg whites until stiff. Gradually add 1 cup sugar, beating continuously. Stir in vanilla. Line large cookie sheet with parchment paper greased with butter and spread meringue on top. Bake until brown. Spreadfilling evenly on top of meringue and roll into a log. Brush with butter and brown again in overn.

Bibingka Cassava Recipe

Bibingka Cassava Ingredients:

3 eggs
2 cups sugar
1 cup evaporated milk (fresh milk can be substituted)
7 cups raw cassava, grated (or frozen) - cassava are now available in most groceries in cities with a large Latin American or Asian population.
1/4 cup butter, melted
banana leaves (available frozen in Philippine stores; or use cookie sheet or something) 

For the topping

1 cup thick coconut milk (available in Asian stores)
2 tablespoon flour
1 can condensed milk
2 egg yolks2 tablespoons grated cheddar cheese

Cooking Procedures:

1. Beat eggs and sugar till lemon colored. Add the rest of the ingredients. Pour into a greased 9x9 in pan lined with banana leaves (or cookie sheet).
2. Mix coconut milk with the flour. Add condensed milk and cook over medium heat till thick. Add eggyolks and mix well. Return to heat and cook 5 minutes more. Pour over baked bibingka. Sprinkle with the grated cheese and broil till golden brown. 

Wednesday, November 28, 2012

Beef Caldereta Recipe

Beef Caldereta Ingredients:

1 1/2 kilo beef, cut in chunks
1 potato; quartered (fry in 3 minutes)
1 carrot; cut in 1 inch chunks (fry in 3 minutes)
4 cloves garlic; pounded
1 onion; chopped
1 can liver spread or ground liver
1 tomato; quartered
1 can tomato sauce
15 green olives (stoned or pitted)
1 tablespoon pickles
2 tablespoons peanut butter
1 grated cheese
1 bell pepper; chopped
1 tablespoon ground black pepper
2 stems kinchay (celery); chopped
1/2 cup soy sauce
Cooking oil (Olive oil preferred if available)
MSG (optional)

Cooking Procedures:

In a bowl, marinate beef in soy sauce and ground black pepper for 1 hour.
In a saucepan, sauté garlic and onion. Add the marinated beef, tomato, and kinchay. Continue sautéing until all liquid has evaporated and meat starts to render fat. Add water enough to cover the beef. Boil until beef becomes tender.
Add tomato sauce and pickles. Simmer for 10 minutes. Add cheese, peanut butter, liver spread, potato, green olives, and carrots. Simmer for 5 minutes. Drop the bell pepper. Simmer for 1 minute before serving. Serve hot!

Pork Afritada Recipe

Pork Afritada Ingredients:

1/2 kilo pork belly (liempo); cut into desired pieces
2 potatoes; quartered
1 carrot; sliced in 1 inch thick
4 cloves garlic; minced
1 bell pepper; sliced
1 onion; chopped
1 can tomato sauce
1 teaspoon of fish sauce (
Salt and pepper
1/2 cup water
1 tablespoon flour
2 bay leaves
Cooking oil

Cooking Procedures:

In a skillet, fry carrot and potatoes in 3 minutes. Set aside.
Sauté garlic and onion in a saucepan. Add pork, spice with salt, and continue sautening until meat renders fat and changes in color. Add carrot, potatoes, bell pepper, and bay leaves. Simmer for 5 minutes. Add fish sauce and tomato sauce. Simmer for 5 minutes. Add water and continue cooking until a saucy consistency is achieved. Add and stir well with flour to thicken the sauce. Season with salt and pepper according to taste. Serve hot!

Tuesday, November 27, 2012

Pork Menudo Recipe

Menudo Ingredients:

1 kilo pork; cut in 1/2-inch chunks
1/4 kilo hotdog; sliced 1/2 inch slices
1/4 kilo liver; sliced in 1/2-inch chunks
1 potato; diced (fry in 3 minutes)
1 carrot; diced (fry in 3 minutes)
2 stems kinchay (celery); chopped
1 onion; minced
4 cloves garlic; minced
1/2 cup soy sauce
1/2 cup raisins
1 can tomato sauce
1 teaspoon ground black pepper
Cooking Oil

Cooking Procedures:

Marinate pork in soy sauce and ground black pepper for 1 hour.

Boil liver for 5 minutes. Drain and set aside.
Sauté garlic and onion. Add marinated pork and kitchay. Continue sauteing until all liquid has evaporated and meat starts to render fat.
Add tomato sauce and simmer for 15 minutes. Add liver, hotdog, potato, raisins, and carrot. Continue cooking in medium fire for 5 minutes or until done.
Season with little sugar (if desired) according to taste. Serve hot!

Pork Sizzling Sisig Recipe


Pork Sisig Ingredients:

1 kilo pork head (face, ear, cheek, tongue)

1/4 cup liver; broiled and cut in cubes
1 tablespoon garlic; minced
1 small onion; chopped
2 bay leaves
1/2 cup vinegar
1 tablespoon red bell pepper; chopped
1/2 teaspoon ground black pepper
1 cup pork or beef stock
2 kalamansi; sliced
siling labuyo; chopped
Salt or fish sauce to taste

Cooking Procedures:

Grill pork’s head to remove any remaining hair. Boil until tender, debone, and then cut in small cubes.
Sauté garlic, onion, red bell pepper. Add liver and pork. Season with salt, vinegar, and pepper. Add stock and bay leaves. Bring to a boil, then simmer until little sauce is left. Adjust seasoning according to taste.

Garnish with kalamansi, and siling labuyo on a sizzling plate. Squeeze the kalamansi and stir the chopped siling labuyo over the plate if desired.

Lumpiang Sariwa Recipe

Lumpiang Sariwa Ingredients:

1/2 cup ground pork
1/4 cup shrimp; chopped
1/4 cup cooked ham, chopped
2 cups carrots; shredded
2 cups cabbage; shredded
2 cups sayote; shredded
1 cup baguio beans; shredded
1 tablespoon onion; minced
4 cloves garlic; minced
1 cup ground peanuts
Lettuce leaves
Lumpia wrapper
Salt to taste

Cooking Procedures:

Sauté garlic, and onion. Add ground pork, ham, and shrimp. Simmer until it changes color. Season with soy sauce and sugar. Add vegetables and continue cooking until it is done. Balance seasoning with salt according to taste. Set aside the mixture. 

Lumpiang Sariwa Sauce Ingredients:

1/2 cup sugar
1 tablespoon cornstarch
1 cup chicken broth
2 tablespoons soy sauce
2 cloves garlic; minced

Sauce Cooking Procedures:

Mix all the sauce ingredients together in a saucepan except the garlic. Boil in a very low fire, stirring occasionally, until the sauce thickens. Add the garlic. Set aside.

Final Lumpiang Sariwa Cooking Procedures:

Place on top of the lumpia wrapper a leaf of lettuce and 3 tablespoons of the mixture. You may roll up folding one end and leaving other open or just roll up and place in the platter. Serve with sauce and minced peanuts.


Monday, November 26, 2012

Chopsuey Recipe


Chopsuey Ingredients:

4 cloves garlic; minced
1 onion; chopped

Chosse four (4) meat ingredients from the list:

  • 1/4 kilo pork; sliced sliced into small pieces (preferred)
  • 1/4 kilo shrimps; shelled (preferred)
  • 1/4 kilo chicken giblets & liver; sliced to small pieces (preferred)
  • 2-3 chicken wings, cut into small pieces
  • 1/4 kilo pork's liver; sliced
  • 1/4 kilo hotdog sausage; sliced
Choose eight (8) vegetable ingredients from the list:
  • 1 piece red bell pepper; sliced (preferred)
  • 1 medium carrot; sliced into thin circles (preferred)
  • 1/4 kilo cabbage; cut into thin ribbon-like shreds (preferred)
  • 2 stalks of leeks; cut into 2-inch portions (preferred)
  • 3 stalks celery; cut into 2-inch portions
  • 1/4 kilo cauliflower; divided into flowerettes
  • 1/4 kilo sayote; peeled and sliced
  • 1/4 kilo snow peas (sitsaro); stringed
  • 1/4 kilo bok choy; cut into 2-inch portions
  • 1/4 kilo mushrooms; cut in 2-inch portions
  • 1/4 kilo young corn about 2-inch long
  • 1/4 kilo baguio beans; stringed
2 cups chicken or pork broth
1 tablespoon cornstarch

Salt to taste

Cooking oil

Cooking Procedures:

Saute garlic and onion, then add the meat ingredients. Cook for 5 minutes. Add broth and salt to taste. Add cornstach to thicken the sauce. Bring to a boil, then add the vegetables. Cook until done.

Cooking Tips:

Add vegetables in the order of their respective tenderness. Add first those that are longer to cook than those easier to get tender.

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