Merienda

Cashew Polvoron

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Filipino Style Recipe: Cashew Polvoron is another variety of polvoron made up of toasted flour, powdered milk, sugar, butter and ground cashew. This is a simple sweet delicacy and easy to prepared.

Estimated time of preparation: 20-25 minutes(plus wrapping time)
Estimated time of cooking: 15 minutes
Good for 30-35 pieces

Ingredients:
4 cups all purpose flour
2 cups powdered full cream milk
1 1/2 cup white sugar
1 1/8 cup butter, melted
1 cup ground cashew

japanese paper or or cellophane
polvoron moulder

Procedures:
Part 1
1. In a pan over medium heat, toast flour for about 15 minutes or until color turns to light brown. Stir constantly.
2. Transfer to a bowl and let it cool. Set aside.

Part 2
1. Add powdered milk and sugar then mix until well combined.
2. Sift then pour melted butter. Mix well until smooth.
3. Add ground cashew then stir well.

Part 3
1. In a polvoron mold, scoop and press the mixture until compact.
2. Wrap the molded polvoron with cellophane wrapper then secure by twisting both ends.
3. Repeat until all the mixture are consumed. Done!

Seafood Pansit Bihon Guisado

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Filipino Style Recipe: Seafood pansit bihon guisado is another variety of popular Filipino dish consists of cornstarch noodles(bihon). The bihon is usually soak and cook together with squid, shrimp, mussels and vegetables in broth and soy sauce. This is commonly serve in any occasions or in mid-afternoon snacks.

I highly recommend HOBE Special Bihon, it is made from the finest-milled cornstarch yet maintaining the taste and quality of the bihon. The firmness and smoothness of bihon make it ideal for this recipe. HOBE Special Bihon is available in leading supermarkets and grocery stores.

Estimated time of preparation and cooking: 40-60 minutes
Good for 8-10 persons

Ingredients:
500 grams cornstarch noodles(bihon), I used HOBE Special Bihon
12-15 pieces shrimp, peeled and deveined
12 pieces squid, cleaned and cut into rings
12-15 pieces mussels, boiled and removed from shells
100 grams fish balls, quartered(optional)
1/4 kilo snow peas(sitsaro)
2 cups cabbage, sliced into strips
1 carrot, julienned
1 red bell pepper, sliced into strips
6 cloves garlic, minced
1 onion, chopped
4 cups shrimp broth(shrimp heads mashed then boiled in water with salt)
4 tablespoons soy sauce
fish sauce, salt and pepper to taste
200 grams calamansi

Procedures:
Part 1
1. In a big bowl with water, soak noodles for 10 minutes or until soft. Drain and set aside.

Part 2
1. In a large wok, heat oil then stir fry fish balls until color turns to light brown. Remove and set aside.
2. In a same wok, saute garlic and onions then add shrimp, mussels and squid. Saute until shrimp color turns to pink. Remove and set aside.
3. In a same work, pour broth, soy sauce, salt and pepper then simmer for 3 minutes.
4. Add vegetables then simmer for 5 minutes or until half cooked. Remove and set aside except for the liquid.
5. Add soaked noodles then toss until the liquid absorb.(Make sure the liquid is enough for the noodles to cook and absorb).
6. Put back all the ingredients then cooked 2 minutes. Mix well.
7. Adjust seasoning according to taste then remove from heat. Serve hot with calamansi.

Yema Cake

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Filipino Style Recipe: Yema cake is a creamy and delicious custard cake originate in southern part of Luzon. This dessert is made from 2 layer chiffon cake coated with yema frosting. The custard is almost similar to brazo de mercedez and dulce de leche that consists of egg yolks, condensed milk, evaporated milk and vanilla extract.

Ingredients:
Chiffon Cake:
Flour Mixture:
1 1/4 cups cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup white sugar

Egg Yolks Mixture:
4 egg yolks from large-sized eggs
1/3 cup whole milk
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
1/4 cup vegetable oil

Egg White Mixture:
4 egg whites
1/4 cup white sugar
1/4 teaspoon cream of tartar

Yema Frosting:
6 egg yolks
1 can condensed milk
1 big can evaporated milk
1 teaspoon vanilla extract

Procedures:
Part 1
1. Preheat oven to 350 degrees Fahrenheit.
2. In a mixing bowl, mix flour mixture until well blended then sift.
3. In a separate bowl, combine egg yolks mixture then whisk slowly until smooth.
4. Combine flour and egg yolks mixture while continue mixing until smooth and well blended.

Part 2
1. In another bowl, beat egg whites and cream of tartar until frothy.
2. Gradually add white sugar while continue mixing until stiff peaks are formed.
3. Gently add egg white mixture into flour and egg yolks mixture then whisk until well blended.
4. Add vegetable oil then fold.

Part 3
1. In a cake pan lined bottom with parchment paper then pour batter mixture then bake for 40-45 minutes.
2. Remove from the oven then let it cool. Remove cake from the pan then refrigerate before frosting.

Part 4
1. In a sauce pan, combine yema frosting mixture then cook while continuously stirring over low heat until becomes thick.

Part 5
1. Slice chiffon cake horizontally into two equal parts.
2. In a cake board, place the top slice upside down then spread a thin layer of yema frosting at the top.
3. Place the other slice on top, bottom side up then spread and cover the whole cake with yema frosting.
4. Sprinkle with grated cheese on top then refrigerate before serving.

Fish Fingers

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Filipino Style Recipe: Fish fingers is another popular finger food or snack that consists of fish fillets coated into flour, egg and breadcrumbs then deep fry until golden brown. This is usually serve together with dipping sauce and beer.

Estimated time of preparation: 10 minutes
Estimated time of cooking: 10 minutes
Good for 2-3 persons

Ingredients:
750 grams fish fillets(I used cream dory), cut into serving pieces
1/2 cup flour
2 raw eggs, beaten
1 cup breadcrumbs(optional)
salt and pepper to taste
cooking oil for frying

Procedures:
Part 1
1. In a bowl, combine flour, salt and pepper then mix well. Set aside.
2. Prepare beaten eggs into a separate bowls.
3. Dredge fish fillet into flour mixture then shake off to remove excess flour.
4. Dip in beaten eggs and dredge into flour mixture or breadcrumbs to coat all sides.
5. Repeat the steps for remaining fish fillets. Set aside.

Part 2
1. In a pan, heat enough oil then deep fry each fish fillets for 3-5 minutes or until golden brown.
Drain on paper towel and set aside.
2. Transfer fish fillets into serving plate then serve with garlic-mayo dip.

Fish n Chips

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Filipino Style Recipe: Fish n Chips is a popular finger food or snack that consists of fried fish fillets and chips/fries. The fish fillet coated with batter, deep fry until golden brown. This is commonly serve as finger food together with dipping sauce and beer.

Estimated time of preparation: 15 minutes
Estimated time of cooking: 10 minutes
Good for 2-3 persons

Ingredients:
750 grams fish fillets(I used cream dory), cut into serving pieces
2 pieces potatoes, cleaned and sliced
1/2 cup flour
2 raw eggs, beaten
salt and pepper to taste
cooking oil for frying

Procedures:
Part 1
1. In a bowl, combine flour, salt and pepper then mix well. Set aside.
2. Prepare beaten eggs into a separate bowls.
3. Dredge fish fillet into flour mixture then shake off to remove excess flour.
4. Dip in beaten eggs and dredge again into flour mixture to coat all sides.
5. Repeat the steps for remaining fish fillets. Set aside.

Part 2
1. In a pan, heat enough oil then deep fry each fish fillets for 3-5 minutes or until golden brown. Drain on paper towel and set aside.
2. In a same frying pan, deep fry potatoes for 3 minutes then drain on paper towel and set aside.
3. Transfer fish fillets and fries into serving plate then serve with garlic-mayo dip.

Ham and Cheese Pizza Tortilla

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Filipino Style Recipe: Ham and Cheese Pizza Tortilla is inspire to typical pizza made of oven-baked flat, round bread topped with tomato sauce, cheese and toppings.

Estimated time of preparation and cooking: 20 minutes

Good for 4 pizza tortillas

Ingredients:
4 pieces tortilla(8-10 inch diameter)
1 1/2 cup pizza sauce or tomato sauce
150 grams mozzarella cheese or quick melt, grated
100 grams sweet ham, cooked and cut into cubes

Procedures:
Part 1
1. Place tortilla in a flat surface, ladle enough pizza sauce into the center and spread it out in a spiral motion. Leave about 1/2 inch of unsauce tortilla at the edges.
2. Sprinkle shredded cheese on top then add and arrange ham evenly.
3. Spread shredded cheese on top of the toppings. Repeat for remaining pieces.

Party 2
1. Pre-heat oven over 200 degrees Fahrenheit then bake tortillas for 8-10 minutes or until the tortillas are crisp and the cheese is melted.
2. Remove from the oven then transfer to round sheet. Cut into 4-6 serving slices then serve with hot sauce.

Gyoza Dumplings

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Filipino Style Recipe: Gyoza Dumplings is a popular Asian dumplings originated in Japan. This dish is usually made from ground meat, cabbage and other vegetables wrapped in dumpling wrappers. Steamed and cooked for a few minutes then served with dipping sauce. This is commonly served as side dish together with Ramen or any noodle soup.

Estimated time of preparation: 30 minutes
Estimated time of cooking: 10 minutes
Good for 20 dumplings

Ingredients:
4 cups cabbage, chopped into small pieces
250 grams ground pork
2 tablespoons green onions, chopped
1 tablespoon soy sauce
1 teaspoon sesame oil
salt and ground white pepper to taste
ground white pepper

gyoza or dumpling wrappers

Dipping Sauce:
2/3 cup soy sauce
1/4 cup vinegar
1 tablespoon chopped green onions
1/2 teaspoon crushed red chili

Procedures:
Part 1
1. In a large bowl, combine cabbage and 1/2 teaspoon salt then let sit for 10 minutes.
2. Squeeze the cabbage firmly to discard excess water.
3. In a large bowl, combine cabbage, ground pork, green onions, soy sauce, sesame oil, salt and ground white pepper then mix evenly with your hand.

Part 2
1. Scoop a spoonful of mixture then place in the center of wrapper.
2. Moisten the entire edge of wrapper with water then fold in half.
3. Seal and crimp the edges then press against bottom into sheet pan.
4. Repeat the procedures to remaining mixture.

Part 3
1. In a pan, heat 1 teaspoon oil then arrange dumplings in it flat side facing down.
2. Cook the bottom for a few minutes until light browned.
3. Slowly pour hot water until half submerged. Cover and cook until the water has evaporated.
4. Transfer the gyoza into plate then serve with dipping sauce.

Seafood Angel Hair Carbonara

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Filipino Style Recipe: Seafood Angel Hair Carbonara is another creamy and mouth-watering seafood-pasta dish. It is consists of seafood such as squid and clams then cooked together with evaporated milk, all purpose cream and cheese. Tossed together and topped with grated cheese. This can be served in any type of occasion or as mid-afternoon snack.

Estimated time of preparation: 15 minutes
Estimated time of cooking: 20 minutes
Good for 4-6 persons

Ingredients:
500 grams angel hair pasta or any
800 grams clams
400 grams squid, cut into rings
3 tablespoons vegetable oil
1/2 head garlic, peeled and chopped
1 onion, chopped
1/4 cup sliced mushroom
1 big can evaporated milk
2 x 250 ml all purpose cream
1/2 cup Parmesan cheese, grated
salt and pepper to taste
parsley for garnishing(optional)

Procedures:
Part 1
1. In a large pot, prepare pasta based on cooking instructions. Drain and set aside.

Part 2
1. In a pan, heat oil then saute garlic, onion and mushroom then saute for 2-3 minutes.
2. Add squid and stir cook for a minute. Remove and set aside.
3. In a same pan, add clams then cover and simmer until shells open. Remove and set aside.

Part 3
1. In a same pan, add the evaporated milk and all purpose cream then bring to boil while keep stirring.
2. Add the grated cheese then keep stirring for about 3-5 minutes or until beginning to thicken.
3. Put back the clams then adjust seasoning with salt and pepper. Turn off the heat then add squid.
4. In a serving plate, arrange pasta then add the sauce on top. Sprinkle with grated cheese and garnish with parsley. Serve!

Mini Calamansi Cheesecake

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Filipino Style Recipe: Mini Calamansi Cheesecake is another thick and soft sweetened dessert made of cream cheese, eggs, sour cream, sugar and calamansi for flavoring. This dessert has a hard biscuit crust made from finely crushed cookies or graham crackers and then baked until firm. This can be served as meryenda or mid-afternoon snack.

Estimated time of preparation: 20 minutes
Estimated time of baking: 25 minutes(plus chilling time)
Good for 6 cupcakes

Ingredients:
Crust:
1/3 cup crushed graham crackers
1 tablespoon white sugar
2 tablespoons butter, melted

Filling:
1 pack(8 oz) cream cheese, softened
1/4 cup white sugar
2 1/2 teaspoon calamansi juice
1/4 teaspoon vanilla extract
1 egg

Procedures:
Part 1
1. Grease 6-cup muffin pan and line with muffin cups.
2. For the crust, mix together the crushed grahams, sugar and butter in a bowl until well combined. Scoop a mixture and press into the the bottom of each muffin cup.
3. Bake in preheated oven at 300 degrees Fahrenheit for 5 minutes. Remove from the oven but keep the oven on.

Part 2
1. For the filling, beat together the cream cheese, sugar, calamansi juice, and vanilla until well blended. Do not over beat. Add egg then mix.
2.Pour the filling into the muffin cups. Bake for 25 minutes without opening the oven. Let it cool completely before removing from pan. Refrigerate until ready to serve.

No Bake Egg Pie

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Filipino Style Recipe: No bake egg pie is another delicious pastry similar to Filipino custard pie. This dish has a simple procedure and doesn’t required to use oven. The pie crust was made of crushed graham and butter while the filling was mixed with gelatin to firm. The top layer was made of caramelize sugar then spread evenly to the top of our custard pie.

Estimated time of preparation: 10-15 minutes
Estimated time of cooking: 30-40 minutes

Ingredients:
Crust:
1 pack crushed graham
a block of butter, cut into small pieces

Filling:
1 big can condensed milk
1 cup fresh cream milk or evaporated milk
4 raw eggs, beaten
1 cup cornstarch
1 teaspoon vanilla essence(optional)
1 teaspoon jelly powder

Sugar Glaze:
2 tablespoons brown sugar
1 cup water

Procedures:
Part 1(Crust)
1. In a mixing bowl, combine crushed graham and butter then mix well until moist and clay-like consistency. Add more butter necessary.
2. In a molding plate, spread and press down the crust mixture up to 1/2 inch thick then refrigerate for at least 1 hour.

Part 2(Filling)
1. In a large bowl, combine filling ingredients except gelatin powder then mix until well blended.
2. In a pan, pour filling mixture then add gelatin powder.
3. Simmer in a low heat while keep stirring until becomes really thick.
4. Pour and spread evenly the filling into the crust.

Part 3(Topping)
1. In a pan, dissolved sugar in water then simmer in a low heat until caramelize.
2. Pour and spread evenly the sugar mixture on top of filling. Refrigerate before serving.

Notes:
1. You may also add toppings to our egg pie like crushed graham or crushed Oreo cookies.