Merienda

Smoked Salmon Nigiri

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Filipino Style Recipe: Smoked Salmon Nigiri is one of the most common type of sushi. Nigiri is consist of a piece of raw salmon layered on top of a small roll of rice.

Ingredients:
1 smoked salmon fillet, slice into serving pieces
Wasabi (spicy Japanese paste)

Rice:
Sushi Rice
sugar and salt
rice vinegar(optional)

Procedures:
Part 1
1. Cook sushi rice with a little salt added.
2. Dissolve sugar into a rice vinegar.
3. When the rice has cooked, add the dissolved sugar and mix thoroughly. The rice will now become even more sticky and clumpy.
4. Let it cool and set aside.

Part 2
1. Moisten your hands with water, scoop 2 tablespoons of rice then roll and squeeze until it firm shape.
2. Grease one side of fish slice with small amount of wasabi.
3. Place on the rice with wasabi side on the rice.
4. Serve with dipping sauce.

Puto Ube

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Filipino Style Recipe: Puto Ube is another variety of popular Filipino steamed mini rice cake. It is often eaten for breakfast served with hot coffee or sometimes during meryenda (mid-afternoon snack). Some like to eat it with dinuguan “a pork blood stew”.

Ingredients:
340g plain flour
250g white sugar
2 tablespoons baking powder

125ml evaporated milk
250ml water
2 raw eggs
250g butter, softened
1/2 teaspoon ube flavour
1/8 teaspoon violet food powder(optional)
cheddar cheese for toppings, cut into thin slices

Procedures:
Part 1
1. Preheat oven to 190 degrees C.

Part 2
2. In a bowl, mix together dry ingredients then sift.
3. Pour in the water and evaporated milk and stir well. Mix in the eggs, ube flavour, violet food powder and butter. Do not over mix.

Part 3
1. In a steamer, boil water then wrap the over with a towel.
2. Grease mini muffin pans then pour the mixture into molds 3/4 full. Top with cheese.
3. Steam over medium heat for 20 minutes or until a toothpick inserted into the centre of a muffin comes out clean.
4. Let it cool slightly before removing from the muffin pans.

Ginataang Bilo-Bilo

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Filipino Style Recipe: ginataang bilo-bilo or sticky rice balls in sweet coconut milk is another variety of popular Filipino mid-afternoon snack (meryenda) that is usually served in any special occasion. It is consist of sticky rice balls cooked in sweetened coconut milk together with other ingredients.

Ingredients:
Glutinous Rice Balls(bilo-bilo):
1 cup glutinous rice flour(malagkit)
1/2 cup water

3 cans(400 ml) coconut milk
1 can(400 ml) coconut cream
300 grams white sugar
200 grams tapioca pearls(sago)
200 grams sweet potato(camote), peeled and cut into cubed
200 grams taro(gabi), peeled and cut into cubed
6 pieces ripe plantain bananas(saging na saba), peeled and sliced
250 grams ripe jack fruit(langka)

Procedures:
Part 1
1. In a bowl, mix rice flour and water to make a dough-like consistency.
2. Get a small piece and form into small ball about 1/2 inch in diameter.
3. Repeat this step until all the dough are consumed. Set aside

Part 2
1. In a big pot, pour coconut milk and bring to boil.
2. Add tapioca pearls, sweet potatoes and taro. Simmer uncovered until the pearls are cooked.
3. Add banana, jack fruit and rice balls. Simmer until all the rice balls has floated in the surface.
4. Pour coconut milk and sugar to taste.
5. Transfer to serving bowl then serve.

Smores Cookie Cups

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Filipino Style Recipe: Smores Cookie Cups is made of crushed grahams topped with melted marshmallows instead of usual frosting.

Ingredients:
1/2 cup butter, softened
3/4 cup brown sugar,packed
1 egg
2 teaspoon vanilla extract
1 1/2 cup crushed grahams
3/4 cup all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
12 pieces large marshmallows

Procedures:
Part 1
1. In a mixing bowl, cream butter and sugar using an electric mixer until creamy, around 3 minutes.Beat in the egg and vanilla extract until well combined.

2. In another bowl, combine the crushed grahams, flour, baking soda and salt. Gradually add the dry mixture into the butter mixture and mix using spatula until just combined.

3. Scoop 1 tablespoon batter into each non stick muffin pan and mold into the sides and bottom of the pan. Note that the batter will expand when baked so do not make it too thick.

4.Bake into preheated oven at 350 degrees Fahrenheit for 10 minutes. Remove from oven and let it cool before transferring to wire rack to cool completely.

Mushroom and Tomato Pasta

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Filipino Style Recipe: Mushroom and Tomato Pasta is an easy and simple pasta dish consist of linguine pasta and a creamy white sauce with mushrooms, tomatoes and cheese.

Ingredients:
250 grams linguine
2 tablespoon butter
5 cloves garlic, miced
5 pieces tomatoes, chopped
1 cups oyster mushroom, torn into 2-3 pieces
1 pack (250 ml) all purpose cream
1 piece chicken bullion dissolved in 1/2 cup water
1/4 cup Parmesan or Cheddar cheese
1 tablespoon oil
salt and pepper to taste
1 teaspoon dried basil flakes (optional)

Procedures:
Part 1
1. Cook pasta according to package instruction. Drain.
2. Sprinkle with oil to avoid from sticking and set aside.

Part 2
1. In a pan over medium heat, saute garlic in butter until translucent.
2. Add tomatoes and cook for 5 minutes or until the tomatoes are soft and the juices comes out.
3. Add the mushrooms and cook for about 3 minutes.
4. Add the all purpose cream and chicken broth, reduce heat and let it simmer uncovered until liquid is reduced and the sauce is a bit thickened.
5. Add the cheese and season with salt and pepper.
6. Scoop the sauce over pasta, top with cheese and basil.

Graham Chocolate Chip Cookies

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Filipino Style Recipe: Graham Chocolate Chip Cookies is another variety of cookies that can be served together with milk.

Ingredients:
1/2 cup butter, softened
3/4 cup brown sugar,packed
1 egg
2 teaspoon vanilla extract
1 1/2 cup crushed grahams
3/4 cup all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup mini chocolate chips

Procedures:
Part 1
1. In a mixing bowl, cream butter and sugar using an electric mixer until creamy, around 3 minutes.Beat in the egg and vanilla extract until well combined.
2. In another bowl, combine the crushed grahams, flour, baking soda and salt. Gradually add the dry mixture into the butter mixture and mix using spatula until just combined.
3. Stir in half of the chocolate chips.
4. Scoop batter using a medium cookie scoop and drop into baking sheet lined with parchment paper. Top cookies with remaining chocolate chips.
5.Bake into pre heated oven at 350 degrees Fahrenheit for 10 minutes. Remove from oven and let it cool before transferring to wire rack to cool completely.

Puto Leche

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Filipino Style Recipe: A Philippine favorite meryenda (mid-afternoon snack) made of puto bread with leche flan.

Ingredients:
2 cups cake flour or all purpose flour
1 cup white sugar
2 tablespoons baking powder
1/4 teaspoon salt
4 egg whites
1/4 cup evaporated milk
1 1/2 cup water
1/2 teaspoon yellow food color

Leche Flan:
4 egg yolks
1 big can (300 grams) condensed milk
2 teaspoon lemon juice

Procedures:
Part 1 (Leche Flan)
1. In a bowl, combine mixture then whisk until well blended.
2. Grease moulds then pour leche flan mixture 1/2 inch full.
3. Place into steamer then cover with cheesecloth, steam over low heat for 10 minutes.
4. Remove from steamer and let it cool.

Part 2 (Puto)
1. In a separate bowl, combine wet mixture until blended
2. In another bowl, combine wet mixture until blended
3. Combine both mixture then add food color. Mix until no lumps and smooth.
4. Strain mixture using clean cheesecloth then pour over leche flan until almost full.
5. Place into steamer then cover with cheesecloth, steam over low heat for another 10 minutes.
6. Top each puto with leche flan then steam for another 5 minutes or until a toothpick inserted into the centre of a puto comes out clean.
7. Remove from steamer and let it cool.

Chocolate Bread Pudding

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Filipino Style Recipe: I just happened to have some leftover chocolate cupcakes from a batch I made. And since it already gotten dry after 2 days in the fridge, I reinvented into a bread pudding.It turned out great, everybody loved it, and no more leftovers!

Ingredients:
2 slices white bread, torn into small pieces
4 slices chocolate flavored bread/cupcakes, torn into small pieces
2 tablespoon butter, melted
1 1/2 cup milk
1/2 cup sugar
3 eggs
2 teaspoon vanilla extract
1/4 cup mini chocolate chips

Procedures:
1. In a loaf pan, arrange the white bread at the bottom of the pan. Put the chocolate bread on top of the the white bread. Drizzle with the butter.
2. In a mixing bowl, combine the milk, sugar and mix. Add the eggs and beat until well combined. Add the vanilla and mix again.
3. Pour the milk mixture evenly on the bread. Press down with fork to soak. Sprinkle chocolate chips on top.
4. Bake in preheated oven at 350 Fahrenheit for 30 minutes or when a toothpick inserted at the middle comes out clean.
5. Remove from the oven. Best served while still warm.

Coffee Cupcakes with Mocha Frosting

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Ingredients:
1 tablespoon buttermilk powder dissolved in 1 cup milk
1/2 cup oil
3 eggs
2 teaspoon vanilla extract
1 tablespoon instant coffee dissolved in 1 cup warm water
1 3/4 cups all purpose flour
2 cups sugar
3/4 cups cocoa powder
2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt

Frosting:
1 cup (1 pack) butter, softened but cold
2 teaspoon vanilla extract
1 cup confectioner’s sugar
1 tablespoon unsweetened cocoa powder
1/2 tablespoon coffee dissolved in 1 tablespoon warm water
2-4 tablespoon milk

Procedures:
1. In a mixing bowl, combine the buttermilk, oil, eggs, and vanilla and mix until well combined.

2. In another bowl, sift together the flour,sugar, cocoa powder, baking soda, baking powder and salt. Slowly add dry ingredients into the wet ingredients and mix on low speed until well combined. Add the coffee and mix again until just combined.

3.Scoop the batter into muffin pan with cupcake liners until around 3/4 full.

4. Bake for 18-20 minutes or until toothpick inserted comes out clean.Remove from oven and let it cool for
5 minutes before completely removing from the pan.

5. To prepare the frosting, in a large mixing bowl, cream butter until fluffy, around 5 minutes. Slowly add in confectioners sugar and cocoa powder while continuously mixing.

6. Add vanilla and coffee and blend on low speed. Gradually add milk until you reach desired consistency. Beat at high speed until frosting is smooth and fluffy.

7. Frost cupcakes then serve. Enjoy.

Caramel French Toast

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Filipino Style Recipe: Caramel French Toast is a popular breakfast meal that consisting of sliced bread soak in eggs-milk mixture then coated with sugar. Toast with butter over a low heat then serve with caramel syrup.

Ingredients:
8 slices bread
2 eggs
1 cup milk
1/2 teaspoon cinnamon powder(optional)
a dash of salt
2/3 cup brown sugar
unsalted butter
powdered or confectioner’s sugar(optional)
caramel syrup

Procedures:
Part 1
1. In a large bowl, combine eggs, milk, cinnamon, salt then mix until well blended
2. Soak the sliced bread for a few seconds into mixture one at a time then gently turn to coat the other side.
3. Coat with brown sugar.
Part 2
1. In a frying pan, melt 1 teaspoon butter over low heat.
2. Toast each bread until bottom turns to golden brown then turn the bread over and do the same way.
3. Repeat the procedures for remaining slices.

Part 3
1. Transfer toasted bread to serving plate, then dust with confectioners’ sugar.
2. Serve immediately with caramel syrup together with hot coffee.