Author: vangiz

Brownie Chocolate Chip Cheesecake

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This is a twist from the regular Oreo cor Graham crusted cheesecake that we usually have. You may also use the brownie recipe posted here (http://filipinostylerecipe.com/2014/04/chewy-brownies/) if you don’t have a boxed brownie and just cut the recipe ingredients in half.


Ingredients:
1 box (19 oz) brownie mix
4 packs cream cheese, softened
1 cup sour cream
1 cup sugar
4 eggs
2 teaspoon vanila
2 tablespoon flour
1/2 cup mini chocolate chip

Procedures:
1. Grease bottom of 9 inch springform pan. Prepare brownie based on package instruction . Spread evenly on the prepared pan and bake in preheated oven at 350 degrees for 5 minutes less than stated in the package.Remove from oven and let it cool while preparing the cheesecake.

2. In a large mixing bowl, beat the cream cheese and sugar until smooth. Add eggs, sour cream, vanilla and mix until well combined. Add flour and mix until just combined.

3. Cover the chocolate chips with flour to avoid from sinking into the bottom. Fold in the chocolate chips into the cheesecake mixture.

4. Pour the cheesecake mixture over the brownie crust and bake for 45 minutes. Open the oven and let the cheesecake sit for 30 minutes to an hour before removing i. Cool completely before putting in the refrigerator.

Dulce De Leche Cupcakes

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Good for 12 Cupcakes

Ingredients:
Dulce de Leche:
1/2 cup condensed milk
1 cup evaporated milk
1 piece egg yolk
1 tablespoon cornstarch
1/2 teaspoon vanilla
1 tablespoon butter

Cupcake:
1 cup all purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk
1 egg
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/4 cup fresh lemon juice with 1/4 cup water

Procedures:
Prepare the dulce de leche:
1. In a saucepan combine the condensed milk, evaporated milk, egg yolk, and cornstarch. Mix until the egg and cornstarch as well blended.
2. Cook over medium heat while stirring consistently until mixture becomes thick around 20-30 minutes.
3. Remove from heat. Stir in vanilla and butter.
4. Let it cool.

Prepare the cupcake:
1.In a large mixing bowl, sift together flour, sugar, baking powder, baking soda and salt.
2. Add the milk, egg, oil, and vanilla extract. Mix until all ingredients are well blended.
3. Boil the lemon juice in a saucepan, remove from heat and immediately beat into the batter.
4. Fill cupcake liners until 3/4 full. Bake in preheated oven at 350 degrees Fahrenheit for 15-20 minutes.
5. Remove from oven and let it cool.
6. Top with the cooked dulce de leche.
7. You can also drizzle with salted caramel sauce.

Salted Caramel Sauce

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You can use this salted caramel sauce to drizzle on your favorite pastries or even on smoothies, or just eat it on its own as a dessert. You can prepare ahead of time and store in the fridge for future use.

Ingredients:
1/2 cup granulated sugar
2 tablespoon butter, cut into small cubes
2 tablespoon all purpose cream
1/4 teaspoon salt

Procedures:
1. In a pan over medium heat, put the sugar and wait until it starts to melt. Do not stir the unmelted portion as this will cause the sugar to harden. The sugar will turn to thick amber colored liquid. You may now start stirring careful not to burn the sugar.
2. Stir the butter until completely melted.
3. Slowly drizzle the all purpose cream . The mixture will bubble rapidly, continuously stir until the cream is evenly incorporated.The mixture will thicken once cooled.
4. Remove from heat and stir half of the salt. You may add the other half depending on your preference to the saltiness of your salted caramel.

Note: Put in a bottle and cover tightly if not yet to be used. You may store this in the refrigerator for up to two weeks.

Soy Garlic Shrimps

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Ingredients:
500 grams shrimps, head removed
1/4 cup soda
6 cloves garlic, pounded
2 tablespoons soy sauce
2 tablespoons olive oil

Procedures:
1. In a pan, Add shrimps and soda then simmer over low heat until fully absorb.
2. Add oil, soy sauce and garlic then toss until brown.
3. Transfer to serving plate then serve with cold beer.

Chili Crab

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Ingredients:
500 grams mud crabs, rinse
3 tablespoons vegetable oil
5 cloves garlic, chopped
3-4 fresh red chili(labuyo), chopped
1 raw egg, beaten
salt and pepper to taste
1 teaspoon chopped cilantro

Sauce:
1 cup water
4 tablespoon tomato ketchup
2 tablepoons sugar
1/2 teaspoon chili sauce
1 teaspoon cornflour

Procedures:
Part 1
1. In a bowl, combine sauce ingredients then stir until well blended.

Part 2
1. In a wok, heat oil then saute garlic and chili.
2. Add crabs then stir fry until shells color turns to red.
3. Add sauce then toss. Cover and simmer for 3 minutes.
4. Add beaten egg and stir. Squeeze lime juice then add seasoning according to taste. Simmer for another 2 minutes or until almost thickens.
5. Transfer into serving plate then sprinkle with chopped cilantro.

Chicken Thigh Teriyaki

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Ingredients:
500 grams chicken thigh fillet, cut into serving pieces
1 teaspoon sesame seeds, toasted
salt and pepper

Teriyaki Sauce:
4 tablespoons teriyaki sauce
2 tablespoons oyster sauce
1 teaspoon brown sugar
2 tablespoons honey
1/2 teaspoon Spanish paprika
1/2 teaspoon ginger powder
1/2 teaspoon sesame oil

Procedures:
Part 1
1. Rub chicken thigh with salt and pepper. Set aside.
2. In a bowl, combine teriyaki mixture then mix until blended.

Part 2
1. In a baking pan, lined with aluminum foil.
2. Arrange chicken thigh then pour teriyaki sauce on top.
3. Bake in a preheated over 350 degrees Fahrenheit for 20-30 minutes or until cooked and caramelized.
4. Transfer to serving plate then drizzle with teriyaki sauce.
5. Sprinkle with sesame seeds then serve.

Sauteed Shrimps and Tomatoes

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Ingredients:
1/4 kilo shrimps
4 pieces tomatoes, minced
6 pieces string beans, cut into 1/4 inches
1 head medium onion, chopped
3 cloves garlic, minced
1 piece chili, chopped
salt and pepper to taste
vegetable oil for sauteing

Procedures:
1. Clean the shrimp and remove head.
2. In a pan over medium heat, saute onion and garlic in vegetable oil until fragrant. Add tomatoes and water and cook until soft around 5-10 minutes.
3. Add beans and chili and simmer for additional 5 minutes.
4. Once the beans are cooked, season with salt and pepper. Add the the shrimps and cook until color turns to orange.

Pepper Corn and Beef

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Ingredients:
400 grams ground beef, wash and drain
1/2 cup corn kernels
2 tablespoons finely chopped white onion
1 teaspoon minced garlic
1/2 teaspoon freshly crushed/ground black pepper
1 tablespoon cooking oil
1/4 cup butter/margarine
4 tablespoons soy sauce
2 tablespoons oyster sauce
1/4 cup honey
1/4 cup water
a dash of salt
1 teaspoon freshly crushed/ground black pepper (Garnishing)

Procedures:
Part 1
1. In a pot, cook ground beef until almost dry. Add oil then melt butter.
2. Add garlic and onion then stir cook for another 2 minutes.
3. Add corn kernel, soy sauce, oyster sauce, water, honey, salt and ground pepper then cook for another 5-7 minutes.
4. Adjust seasoning according to taste.
5. Transfer into serving plate then sprinkle with black pepper.
6. Garnish with spring onions. Serve hot immediately.

Cream Dory Teriyaki

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Ingredients:
2-3 pieces Cream Dory
3 tablespoons calamansi/lemon juice
salt and pepper to taste
toasted sesame seeds
spring onions

Teriyaki Sauce:
3 tablespoons teriyaki sauce
1 tablespoons oyster sauce
1 teaspoon brown sugar
2 tablespoons honey
1/2 teaspoon Spanish paprika
1/2 teaspoon ginger powder
1/2 teaspoon sesame oil
1/2 teaspoon cinnamon powder

Procedures:
Part 1
1. Marinate cream dory in calamansi juice for 30 minutes. Set aside.
2. In a bowl, combine teriyaki mixture then mix until blended.

Part 2
1. In a baking pan, lined with aluminum foil.
2. Season cream dory with salt and pepper then pour teriyaki sauce on top.
3. Bake in a preheated over 350 degrees Fahrenheit for 20 minutes or until cooked.
4. Transfer to serving plate then drizzle with teriyaki sauce.
5. Sprinkle with sesame seeds and spring onions. Serve.

Pork Red Curry

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Ingredients:
1/2 kilo pork ribs, cut into serving pieces
2 potatoes, quartered
2 carrots, cut into cubes
1 bell pepper, slice into strips
3/4 cup all purpose cream
35 grams red curry powder(dissolved in 1 cup hot water)
1 onion, chopped
3 cloves garlic, minced
1 1/2 cup water
2 tablespoons fish sauce (patis)
4 tablespoons vegetable oil
salt and pepper to taste

Procedures:
Part 1
1. In a pan, fry potatoes and carrots until color turns to light brown. Drain and set aside.

Part 2
1. In the same pan, reduce oil then saute garlic and onion until soft.
2. Add pork then stir cook until color turns to light brown.
3. Add fish sauce, dissolved curry powder and water then simmer for 30 minutes or until meat is tender. Add water if necessary.
4. Add bell pepper, fried potatoes and carrots then simmer for a minute.
5. Add cream, salt and ground pepper then simmer for another 3-5 minutes or until slightly thickens. Keep stirring.
6. Remove from heat and transfer to serving plate. Serve hot with steamed rice.