Tamales is one of the popular dishes in Pampanga, it's my first time to taste this when I visited my Kapampangan friend, this recipe is from her but she do not want me to put her picture as a contributor, anyway this is really yummy. Try it. Ingredients: 3 cups rice 5 cups coconut milk (thin & thick together) 1 tablespoon atchuete powder 3/4 cup white sugar 3 teaspoons powdered pepper 4 tablespoons peanut butter salt to taste Toppings: 1 cup flaked chicken meat (cooked) 2 hard boiled eggs (sliced) 1 cup cooked strips of pork Procedure: 1. Toast rice until brown. Grind finely. Add salt and pepper. Set aside. 2. Add atsuete powder to coconut milk. Boil in medium heat stirring constantly. Add powdered rice and sugar, stir until well blended and thick, then separate 1/4 of the cooked mixture then mix in the peanut butter for the toppings. 3. Put 3 tablespoons of cooked mixture on two pieces of wilted banana leaves; top with 1 tablespoon peanut-butter mixture, 2 slices of hard-boiled egg, flaked chicken meat and strips of pork. Wrap to form a square and tie with a string. In a deep pan, put water enough to cover tamales. When water boils, put in tamales. Cover and cook for an hour. 4. Serve and enjoy.
Fresh from the fish pond that's why it tastes so good! "Mudfish is common in freshwater plains, where it migrates from rivers and lakes into flooded fields, returning to the permanent water bodies in the dry season, where it survives by burrowing in the mud". Source: http://en.wikipedia.org/wiki/Channa_striata Ingredients: 2 mudfish (dalag) cleaned 2 calamansi salt and pepper to taste
Procedure: 1. Sprinkle the mudfish with calamansi, salt and pepper then deep fry until golden brown. 2. Serve it hot.
Truly yummy but eat in moderation :) Ingredients for 4 servings: 4 serving slices of pork chop ground pepper according to your taste 2 tablespoons calamansi Juice salt to taste Procedure: 1. Sprinkle the pork chop with calamansi juice then put pepper and salt according to your taste.
2. Fry until cooked.
3. Serve it with rice and do not forget to smile :-).
Nilaga is a simple way of cooking meat with water and spices added with some veggies. Simple yet delicious. Ingredients: 1 kilo pork ribs 1/2 kilo pechay 8 cups water 1/4 cup fish sauce (patis) 3 big potatoes onion thumb size ginger salt and pepper to taste Procedure: 1. In a big pot put the onion, ginger, pork ribs, pepper and patis and cook over medium heat until the meat juices comes out the simmer until the pinkish color is gone. 2. Add the water and bring to a boil, continue to boil the meat until tender then add the potato and simmer until half cooked, then add the pechay and salt if needed then simmer for a minute and turn off the heat. 3. Serve it hot.
It's been a long time that I want a recipe of this cake and I am lucky that my Austrian friend (Gabriel) baked this and shared to us the recipe.
Ingredients: CHERRIES 24 ounce (700 ml) jar Cherries in syrup 1/4 cup (50 grams) granulated white sugar Chocolate Cake/Genoise: 3 tablespoons (42 grams) hot melted unsalted butter 1/2 cup (60 grams) cake flour 1/4 teaspoon salt 1/3 cup (30 grams) unsweetened cocoa powder 4 large eggs 2/3 cup (135 grams) granulated white sugar 1 teaspoon pure vanilla extract Whipped Cream Frosting 2 1/2 cups (600 ml) heavy whipping cream (double cream) 1 teaspoon pure vanilla extract 3 tablespoons (35 grams) granulated white sugar Procedure: Cherries: Drain the cherries, reserving the liquid. Place the cherries in a bowl. Cover the bowl with plastic wrap and set aside. Place 1 cup (240 ml) of the reserved cherry syrup in a small saucepan, along with the sugar, and heat until sugar has dissolved. Remove from heat and let cool. Chocolate Cake/Genoise: Preheat oven to 350 degrees F (180 degrees C). Butter, or spray with a non stick spray, a 9 inch (23 cm) round cake pan and line the bottom of pan with parchment or wax paper. In a bowl, sift the flour, salt and cocoa powder. In a heatproof bowl whisk the eggs with the sugar. Place over a saucepan of simmering water, and whisking constantly, heat until lukewarm (about 5 minutes). Remove from heat and transfer to the bowl of your electric mixer. Beat on high speed until the mixture is thick (about 5 minutes) (the batter will fall back into the bowl in a ribbon-like pattern). Beat in the vanilla extract. Then sift about one-third of the flour mixture over the egg mixture and gently fold in using a rubber spatula or whisk. Sift and fold in another third, and then fold in the rest. Take 1 cup of the batter and fold it into the melted butter (to lighten it). Then gently fold it into the egg batter. Pour into your pan, smoothing the top. Bake for about 20 - 25 minutes or until a toothpick inserted into the center comes out clean . Cool on a wire rack before removing from pan. The cake can be stored for two days or frozen for a month. Whipped Cream Frosting: In your mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes, then beat the mixture just until stiff peaks form. Assemble Cake: Using a sharp knife, cut the genoise, horizontally, into two layers. Turn over the top layer of the cake (top of cake becomes bottom) and place on your serving plate. Brush the cake layer with 1/4 cup (60 ml) cherry syrup. Take 1 cup of whipped cream and spread on the moistened genoise. Place the cherries evenly over the cream. Brush the cut-side of second genoise layer with 1/4 cup (60 ml) syrup. Place cut-side down on top of the cherries, gently pressing to compact. Reserve one cup (240 ml) of whipped cream and spread the remaining cream over top and sides of cake. Place reserved cream in a pastry bag fitted with a large star tip and pipe rosettes on top of cake( Optional- you can decorate any how you want}. Cover and refrigerate the cake for several hours (or overnight) before serving. Decorate with fresh cherries and shaved chocolate.
