Kinamatisang Tahong


Ingredients:
1 kilo Fresh Mussles (Tahong)
2 tablespoon margarine
1 medium onion, diced,
2 cloves garlic, diced,
3 tomatoes, sliced
Pastis/Fish Sauce to taste
Dash of black pepper

Procedures:
1. In a large pan with water, boil the mussels until the shells open. Remove from heat.
2. Remove the shells and the hairy part of the mussels, then slice each mussel in half.
3. In a saucepan over medium heat, put the margarine until melted. Add the onions and garlic and cook until transluscent. Add the tomatoes and continue cooking until the tomatoes are soft, around 10 minutes.
4. Add the sliced mussels, season with patis and pepper. Remove from heat. Serve with rice and enjoy.

Lemon Meringue Pie

Making a pie from scratch may sound intimidating. But it you look into the procedure and ingredients, they are very simple. You may prepare the crust ahead of time and refrigerate.

Ingredients:
For the pie crust:
3 cups all purpose flour
1 cup confectioners sugar
1 cup butter, cold and cubed
1 egg, beaten
1 teaspoon vanilla extract

For the Lemon Curd Filling:
1 cup granulated sugar
2 tablespoon all purpose flour
3 tablespoon cornstarch
1 1/2 cup water
1 lemon, juiced and zested
2 tablespoon butter
4 egg yolk

For the meringue:
4 egg whites
6 tablespoon granulated sugar

Procedures:
1. To prepare the crust, in a medium bowl, sift together the flour and confectioner’s sugar. Fold in the butter using a fork until mixture forms small crumbs. Stir in the egg and vanilla extract and mix until it forms a dough. If the mixture feels greasy, add some flour. Roll flat around 1/4 inch thick and to about an inch larger than pie plate. Fold carefully in half, lift to pie plate, and unfold. Press into pan. Trim edge with a small knife and pinch edges to form the desired design.Bake in preheated oven for 10 minutes at 300 Fahrenheit. Remove from oven and set aside.

2. For the lemon curd, in a medium pan, whisk together the sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat while stirring frequently to avoid burning on the bottom, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pie crust.

3. To Make Meringue: In a large mixing bowl, whip egg whites using an electric mixer until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie making sure all edges of the pie is sealed.

4. Bake the pie in preheated oven at 350 Fahrenheit for 10 minutes or until the meringue is golden brown. Remove from oven and let it cool. Once cooled, refrigerate for at least 1 hour before serving. This is important to avoid a runny curd.

Baby Back Ribs

We know that baby back ribs could be really expensive in the restaurants. If you have the time, why not make you own? It would cost you less and it is really not hard to do.

Ingredients:
1 slab american ribs
1 cup barbecue sauce
3 bay leaves
salt and pepper to taste

Procedures:
Part 1
1. Remove the membrane from the ribs. To do this, slide a knife under the membrane and over a bone. Lift and loosen the membrane until it tears. Grab the edge of the membrane with a paper towel and pull it off.

Part 2
1. In a pot, put a water enough to cover the ribs. Add the ribs and put salt, pepper, and bay leaves. Boil for 1 hour or until the meat is tender. Remove from the pot.
2. Brush the ribs liberally with barbecue sauce. Tear off aluminum foil enough to enclose the ribs. Wrap the ribs tightly with the aluminum foil and refrigerate for at least 8 hours or overnight.
3. Preheat oven at 300 degrees Fahrenheit then bake ribs with the foil still on for 1 hour.
4. Remove from oven. Brush with remaining barbecue sauce. Serve with mashed potatoes and gravy.

Carrot Cupcake with Cream Cheese Frosting


Ingredients:
For the cupcake:
2 eggs, lightly beaten
1 1/8 cups white sugar
1/3 cup brown sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 cups shredded carrots
1/2 cup crushed pineapple
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon

For the frosting:
1 (8 ounce) package cream cheese, softened
1/4 cup unsalted butter, softened
1 teaspoon vanilla extract
1/2 teaspoon orange extract
1 cup confectioners’ sugar

Procedures:
1. In a mixing bowl, beat together the eggs, white sugar, and brown sugar. Mix in the oil and vanilla. Fold in carrots and pineapple.
2. In a separate bowl, mix the flour, baking soda, salt, and cinnamon. Mix flour mixture into the carrot mixture until evenly moist. Fill the prepared cupcake cups to almost full.
3. Bake in preheated oven at 350 degrees Fahrenheit for 25-30 minutes. Remove from oven and let it cool before frosting.
4. To prepare the frosting,in a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla and orange extract, then gradually stir in the confectioners’ sugar.

Nutella Oatmeal Bars

Filipino Style Recipe: This recipe is a combination of our favorite Nutella and healthy oatmeal. It is very easy to prepare, perfect snack for you and your kids.

Yields: 16 bars

Ingredients:
1 1/2 cup all purpose flour
1 cup original flavor quick cooking oatmeal
1/2 cup brown sugar
1/2 cup granulated sugar
1 teaspoon baking powder
1 cup butter, melted
1 cup Nutella
1 tablespoon confectioner’s sugar

Procedures
1. In a mixing bowl, combine the flour, oatmeal,sugar, and baking powder. Add the butter and mix until well combined.
2. Pour 3/4 of the mixture in an 8×8 baking pan and press down to make a compact base.
3. Pour the Nutella over the mixture and spread all over.
4. Top with the remaining oatmeal mixture.
5. Bake in preheated oven at 350 Farenheit for 20 minutes.
6. Remove from oven and dust with confectioner’s sugar. Cut into bars and serve.

Hongkong Style Egg Tarts

Filipino Style Recipe: One of the most popular pastries when you go to Hongkong is their egg tarts. And who would have though that this is very easy to prepare? The tarts were a huge hit when I brought some to my officemates.

Makes 24 tarts

Ingredients:
For the Tart Shell:
3 cups alls purpose flour
1 cup confectioners sugar
1 cup butter, cold
1 egg, beaten
1 teaspoon vanilla extract

For the Filling:
1 1/2 cups water
2/3 cup white sugar
8 eggs, beaten
2 teaspoon vanilla extract
2 teaspoon calamansi juice
1 cup milk

Procedures:
1. In a medium bowl, sift together the flour and confectioner’s sugar. Fold in the butter using a fork until mixture forms small crumbs. Stir in the egg and vanilla extract and mix until it forms a dough. If the mixture feels greasy, add some flour. Scoop around 2 tablespoon on the dough, form into flat ball and press into tart molds so that it covers the bottom and the sides.

2. In a saucepan, combine water and sugar and boil until sugar is dissolved. Remove from heat and let it cool to room temperature. Strain the eggs into the sugar mixture and whisk. Add the milk and vanilla and whisk again.

3. Strain the egg mixture into the prepared tart shells. This will avoid having bubbles on the tart.

4. Bake in preheated oven at 400 degrees Fahrenheit or until the shells are golden brown and the filling is set.

Mango Fool

Ingredients:
1 cup whip cream
1/2 tablespoon vanilla extract
1/4 cup Honey
1 ripe mango, peeled, pitted and diced (chopped some into small pieces)
1 cup crushed graham cookies

Procedures:
Part 1
1. In a mixer, combine cream, vanilla extract and honey then whip until stiff peaks.
2. Add chopped mango and mix until just blended.

Part 2
1. In a serving glass, add a layer of crushed graham then a layer of mango-cream mixture.
2. Add another layer of crushed graham then another layer of mango-cream mixture.
3. Add another layer of crushed graham then top with diced mango.
4. Repeat the procedure for the remaining glasses.
5. Refrigerate for 45 minutes before serving.

Meringue with Mango

Filipino Style Recipe: This crisp and sweet meringue is perfect with the freshness and tangy flavor of the mango. It is a perfect balance of different flavors and textures. This will be surely enjoyed by adults and kids alike.

Ingredients:
4 egg whites from 4 large egg
pinch of salt
1 cup confectioners sugar
1 teaspoon cornstarch
1 teaspoon white vinegar

Topping:
1 piece ripe mango, diced in small chunks

Procedures:
1. Preheat oven at 400 degrees Fahrenheit. Line baking sheets with parchment paper then sprinkle with flour. Set aside.
2.In a bowl of an electric mixer fitter with whisk attachment, beat egg white and salt until still peaks form.Add cornstarch and vinegar and mix until just combine.
3. Scoop around 3 tablespoon of the meringue mixture into the baking sheets and form into small nest. Do the same to make other nests.
4. Place in the oven and lower the temperature to 210 F. Bake for 30 -35 minutes or until the meringue is crisp on the outside.Turn off the oven and open the oven door but leave the meringue to cool inside.
5. Remove from oven. Transfer to wire rack to cool completely. Top only with the mango when ready to consume to keep the crispiness of the meringue.

Strawberry Panna Cotta

Filipino Style Recipe: Strawberry Panna Cotta is another variety of popular panna cotta dessert. My version of strawberry panna cotta is simple yet looks very elegant. This dessert will definitely impress your guests. It is very light and refreshing to the taste buds.

Ingredients:
1 cup crushed grahams
4 tablespoon sugar
2 tablespoon melted butter
1 cup whipped cream
1 pack instant pudding mix, strawberry flavor
250 grams strawberry pie filling

Procedures:
1. In a mixing bowl, combine the crushed grahams sugar and melted butter. Press onto the bottom of the serving glass around 2 tablespoon each.
2. Add the whipped cream on the next layer until half of the glass. You can use a plastic bag and cut on the edge to pipe the cream easily into the glass.
3. Prepare the pudding mix according package instruction. Pour on top of the whipped cream until almots full. Chill until the pudding is set. Top with strawberry pie filling.

Mango Panna Cotta

Filipino Style Recipe: My version of Mango Panna Cotta is very simple to prepare yet looks very elegant. This dessert will definitely impress your guests. It is very light and refreshing to the taste buds. Dont be intimidated by the name and try it! You may replace the whipped cream layer with coconut milk and agar agar.

Ingredients:
1 cup crushed grahams
4 tablespoon sugar
2 tablespoon melted butter
1 cup whipped cream
1 pack instant pudding mix, mago flavor
1 piece ripe mango, cheeks removed and chopped

Procedures:
1. In a mixing bowl, combine the crushed grahams sugar and melted butter. Press onto the bottom of the serving glass around 2 tablespoon each.
2. Add the whipped cream on the next layer until half of the glass. You can use a plastic bag and cut on the edge to pipe the cream easily into the glass.
3. Prepare the pudding mix according package instruction. Pour on top of the whiped cream until almots full. Chill until the pudding is set. Top with the ripe mango.