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Meringue with Mango

msbaker Leave a Comment

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.

Baked Bacon Oysters

vangiz Leave a Comment

Filipino Style Recipe: Baked Bacon Oysters is another easy and simple dish made of fresh oysters, steamed until the shells open then baked together with bacon and cheese.

Ingredients:
24 fresh oysters
8 bacon strips
1 tablespoons chopped parsley
100 grams cheddar or mozzarella cheese

Procedures:
Part 1
1. In a pan, cook bacon over medium heat until shrunk but not crisp. Drain on paper towel.
2. Chop bacon into pieces and tidbits. Set aside.

Part 2
1. Rinse and brush oysters to remove dirt.
2. Steam oysters for 3-5 minutes or until shells open.
3. Remove top shells using a knife.

Part 3
1. Arrange oysters in a baking pan, add bacon tidbits then cover each oyster with cheese.
2. Bake in a preheated oven over 300 degrees Fahrenheit for 20-30 minutes or until cheese is melted.
3. Transfer to serving plate, top with bacon pieces then sprinkle with parsley.
4. Serve immediately.

Honey Pepper Beef

vangiz Leave a Comment

Filipino Style Recipe: Honey Pepper Beef is a simple yet mouth-watering beef dish consisting of thinly sliced beef stir fried until tender and light brown. Serve with honey sauce and corn kernels then sprinkle with freshly crushed black pepper.

Ingredients:
400 grams beef sirloin/tenderloin, thinly sliced
1/4 cup corn kernels
1/2 teaspoon freshly crushed/ground black pepper
1 tablespoon cooking oil
1/4 cup butter/margarine
2 tablespoons spring onions

Marinade:
2 tablespoons soy sauce
1 tablespoons oyster sauce
1/2 teaspoon freshly crushed/ground black pepper
1 teaspoon sesame oil

Honey Sauce:
1/4 cup honey
1/4 cup water
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon olive oil
2 tablespoons finely chopped white onion
1 teaspoon minced garlic
1 teaspoon cornstarch
a dash of salt

Procedures:
Part 1
1. Pat dry beef then marinate for at least 15 minutes. Set aside.

Part 2
1. In a sauce pan, combine honey sauce mixture then simmer for 3 minutes(keep stirring) or until thicken. Keep warm and Set aside.

Part 3.
1. In a pan, melt butter then stir cook corn kernels for 3-5 minutes. Remove and set aside.
2. In a same pan, stir fry marinated beef over medium heat until dry and light brown. Add remaining butter then turn off heat.

Part 4
1. Transfer stir fried beef into serving plate then top with corn kernels.
2. Sprinkle with black pepper then drizzle with honey sauce.
3. Garnish with spring onions. Serve hot immediately.

Beef Moussaka

vangiz Leave a Comment

Ingredients:
3 pieces eggplant,peeled and cut lengthwise 1/4 inch thick
Oil for frying
2 tablespoon butter
1 head onion, minced
4 cloves garlic, minced
1/2 kilo ground beef
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon fine herbs (i used fried oregano and basil)
1/4 cup tomato sauce
1 egg yolk, beaten (optional)
1 egg white, beaten until stiff(optional)
2 tablespoon Parmesan cheese

For the White Sauce:
2 cups evaporated milk
1/4 cup butter
4 tablespoon all purpose flour
salt and pepper to taste
1 cup grated cheddar cheese

Procedures:
1. Heat oil in a pan and fry the eggplants until slightly browned.Remove eggplant from the pan and set aside on top of paper towel to remove excess oil.
2. In a large pan, melt butter. Saute garlic and onion until translucent. Add the beef and cook until light brown. Add the spices and herbs ; salt, pepper, cinnamon, nutmeg, dried basil, and dried oregano. Pour the tomato sauce and simmer for 15-20 minutes. Remove from heat.
3. To make the Bechamel sauce(white sauce), in a pan over medium heat, melt butter. Add the flour and whisk continuously until smooth and thick. Lower the heat and gradually add the milk while continuously stirring. Whisk until the sauce thickens. Season with salt and pepper.
(Optional: When the sauce is slightly cooled, add beaten egg yolk and whisk until well mixed. Fold in beaten egg whites until fully incorporated.)
4. In a 9×3 baking pan, arrange the fried eggplants in one layer. Top with the cooked beef then sprinkle with half of the cheddar cheese. Put another layer of the remaining eggplant over the cheese. Pour the Bechamel sauce on top then sprinkle with the remaining cheese. Sprinkle with Parmesan cheese.
5. Put in the oven and bake for 30-40 minutes at 350 degrees F.

Cheese Cupcake with Chocolate Cream Cheese Frosting

vangiz Leave a Comment

Ingredients:
1 1/2 cup all purpose flour
2 teaspoon baking powder
1 teaspoon baking soda
1/3 cup butter, softened
3/4 cup sugar
2 large eggs
1/3 cup sour cream
4 tablespoon milk
2 teaspoon vanilla extract
1 cup grated cheddar cheese

For the Frosting:
1 cup semi sweet chocolate chips
1 (8 ounce) cream cheese, chilled
1/4 cup confectioner’s sugar

Procedures.
1. In a bowl, sift together the flour, baking powder, baking soda.
2. In a mixing bowl, beat together the sugar and butter until creamy. Add the eggs one at a time, beating lightly after each addition. Add the sour cream,milk, and vanilla extract and beat until combined.
3. Gradually add the flour mixture and mix using spatula until no dry lumps remain. Fold in the grated cheese. Do not over mix.
4. Put cupcake cups into muffin pan and pour batter into each cup until almost full, around 3/4 of the cup.
5. Bake in preheated oven at 350 degrees Fahrenheit for 15-20 minutes.Remove from oven and let it cool slightly before frosting.

To prepare the frosting:
1. In a bowl on top of a pan with boiling water, melt the chocolate chips.Let it cool.
2. In a mixing bowl, beat together the cream cheese and sugar until smooth. Slowly add the melted chocolate and beat again until well combined.
3. Frost the cupcake.

Adobong Sitaw at Tofu

vangiz Leave a Comment

Filipino Style Recipe: Adobong sitaw at tofu is another variant of Filipino adobo. It consist of string beans and tofu braised in soy sauce, vinegar and spices.

Ingredients:
250 grams firm tofu, cut into serving pieces
1 bunch string beans(sitaw), cut into 2-inch lengths and ends discarded
1 head garlic, minced
1 medium onion, sliced
4 tablespoons soy sauce
3 tablespoons of vinegar
1/4 cup water
2 bay leaves
10 whole black pepper
1 tablespoon butter
sugar and salt to taste

Procedures:
Part 1
1. In a pan, melt butter then fry tofu until light brown. Remove from the pan and set aside.

Part 2
1. In a same pan, add garlic and onion then saute until translucent.
2. Put back fried tofu then pour water, soy sauce, vinegar, bay leaf and pepper then simmer for 3 minutes.
3. Add string beans, stir and simmer for another 8-10 minutes or until string beans in tender.
4. Season with sugar and salt according to taste.
5. Transfer to serving bowl. Serve hot and enjoy!

Silvanas

vangiz Leave a Comment

Filipino Style Recipe: Silvanas is a popular Filipino dessert made from a layer of buttercream sandwiched between meringue sheets then coated with ground biscuits.

Ingredients:
Meringue:
3/4 cup cashew nuts, grind until finely ground
6 egg large whites
1 tsp cream of tartar
3/4 cup granulated sugar

Buttercream:
1 cup salted butter, softened
1 cup confectioner’s sugar, sifted
1/2 cup milk

Coating:
ground biscuit or crumbs

Procedures:
Part 1(Meringue)
1. In an electric mixer, beat egg whites and cream of tartar.
2. Add granulated sugar gradually then beat until it forms a stiff peak.
3. Add ground cashew nuts then fold.

Part 2
1. In a baking pan lined with parchment paper, Pour and level the meringue using a spatula.
2. Bake in a preheat oven over 300 degrees Fahrenheit for 30 minutes or until golden brown. Let it cool then refrigerate until consumed.
3. Then Use round or oval shape cookie cutter to cut into pieces.

Part 3(Buttercream)
1. In a mixing bowl, beat butter until creamy then add confectioner’s sugar gradually.
2. Gradually add milk then beat until well combined.

Part 4(Assembly)
1. Spread buttercream on one meringue sheet.
2. Put another sheet on top.
3. Cover all sides with buttercream.
4. Roll and cover all sides with ground biscuit then take out the excess.
5. Refrigerate before serving.

Baked Cream Dory

vangiz Leave a Comment

Filipino Style Recipe: Baked Cream Dory is a simple yet mouth-watering healthy dish. This recipe consists of cream dory marinated in herbs and lemon juice then baked in butter until tender.

Ingredients:
2 medium slabs creamy dory
3 tablespoons lemon/calamansi juice
1/2 teaspoon dried basil flakes
1/2 teaspoon dried oregano flakes
1/2 teaspoon paprika powder
1/2 teaspoon ginger powder
1/2 teaspoon garlic powder
salt and pepper to taste
1/2 cup unsalted butter
1 tablespoon chopped celery leaves
1 celery stalk, sliced
3-4 pieces tomatoes, halves
2-3 pieces potatoes, quartered

Procedures:
Part 1
1. In a bowl, combine paprika powder, basil, oregano, ginger powder, garlic powder, salt and pepper.

Part 2
1. Grease baking pan with butter then arrange cream dory.
2. Sprinkle fish with powdered mixture then garnish with celery leaves.
3. Pour lemon juice then marinate for 15 minutes.
4. Add tomatoes, potatoes and celery stalks on the side. Add some butter slices in between and on top of the fish.
5. Bake in a preheated oven over 300 degrees Fahrenheit for 20-30 minutes or until tender.
6. Transfer to serving plate then serve immediately with steamed rice.

Wild Mushroom Soup

vangiz Leave a Comment

Filipino Style Recipe: Wild Mushroom Soup is a delicious rich in flavor soup dish made of different types of mushroom cooked in beef broth and flour. This dish is usually serve as starter or during rainy season.

Ingredients:
1 tablespoon butter
2 tablespoons finely chopped onion
1/2 cup thinly sliced button mushrooms
1/2 cup fresh chopped oyster mushrooms
1/2 cup thinly sliced shiitake mushrooms
1/2 teaspoon fresh parsley
2 tablespoons brandy
2 tablespoons all purpose flour
4 cups beef broth

Procedures:
1. In a pan, melt butter then saute onion.
2. Add mushrooms and parsley then saute until brown.
3. Add brandy then simmer for half a minute.
4. Add beef broth and flour then stir slowly until well combined.
5. Simmer for 10 minutes then season with salt and pepper.
6. Transfer to serving plate. Drizzle with milk(optional) then garnish with dried parsley.
7. Serve with bread.

Sinigang na Danggit sa Kamias

vangiz Leave a Comment

Filipino Style Recipe: Sinigang na danggit sa kamias is another simple and easy Filipino dish. The procedure is similar to other sinigang, but we used kamias as alternative to tamarind.

Ingredients:
1/2 kilo rabbitfish(Danggit), cleaned
12 pieces fresn kamias (bilimbi)
4 cups water or rice washing
4 cloves garlic, minced
1 onion, sliced
1 thumb-sized ginger, sliced thinly
2 tomatoes, halves
a bunch mustard greens (optional)
3 tablespoons olive oil
salt or fish sauce to taste
1 teaspoon ground pepper

Procedures:
1. In a pot, heat olive oil and saute garlic, onion, ginger, tomatoes and kamias.
2. Pour water and bring to boil. Add fish then cover and simmer for 10 minutes. Add more water if needed.
3. Season with ground pepper, salt or fish sauce according to taste.
4. Add green chili and mustard greens and simmer for another 3 minutes.
5. Transfer to serving bowl and serve hot.