Pampabata

Pampabata is a word used to describe a food that is not really good for health, they jokingly tell you " you will be forever young" because you will not grow old if you are always eating pampabata, it means you will die young, but some people can not resist because it is tempting and delicious! This dish is the official "pampabata" recipe from my kitchen. EAT AT YOUR OWN RISK!

Ingredients:
1/4 kilo pork's fat
1 onion ( cut thinly into rings)
1/2 piece bell pepper ( cut into strips)
3 cloves garlic
2 pieces calamansi
1 tablespoon patis or soy sauce
salt and pepper to taste

Procedure:
1.Put the fat in the pan and cook over medium heat, stirring occasionally until the oil comes out, then continue cooking it with its own oil until brownish and crispy, then remove and set aside.
2. In the same pan with the oil from pork's fat, add the garlic and saute until brownish then add the onion and bell pepper, stir until soften.
3. Add the toasted fats, then stir, add the soy sauce or patis, squeeze the calamansi and mix well, add salt and pepper to taste then turn off the heat.
4. Serve and eat in moderation :-).

Condensed Milk Sandwich

Just wanna share my childhood favorite sandwich, have you tried this before? If yes, are you still making this even now? For me yes!, once in a while I craved for this. Try it if you have not eaten this yet. You will surely like this.

All we need are the following:
bread
condensed milk

Slice the bread then spread the condensed milk., then serve.

Take a bite! Yummy!

Macaroons with Cherry

 A delicious macaroons that is made more attractive with cherries, this will be a good attraction at the dessert table if you have parties or special gathering with your loved ones.


Ingredients for 18 -20 pieces macaroons:
100 grams dessicated coconut
1 tablespoon butter or margarine
1 egg beaten
3/4 cup condensed milk
1/2 cup corn syrup
10 pieces preserved cherries ( cut into halves)


20 pieces macaroons paper cups

Procedure:
1. Preheat the oven at 180 degrees C, for 10 minutes.
2. Combine all the milk, coconut, egg and butter then mix well, then spoon a portion into a macaroons paper cup up to 3/4 full.
3. Bake at 180C for 25 minutes or until done.
4. Once done, remove from the oven, top with 1 slice of cherry and top it with corn syrup so that the cherry will stay on top.
5. Serve with a smile :-).

Steak with Onion Peppercorn Sauce

I know my posts have only been about once a week right now. That is because I have been finishing my second book! I have good news! I finished the manuscript! Gourmet Cooking For Two will be coming to stores near you August of 2014. Cedar Fort publishing has picked up my contract and we are all things go! This has been quite the venture. There will be 75% new recipes and 25% of the favorites from this site. Each recipe comes with a romantic tip as well. Thank you guys for all your support!

Because I just finished my book, I thought it was time to review one. I recently had the chance to review "Great Meat".

Some people might be surprised, because I am not a meat lover, but my husband is. I was excited because having a good understanding of how to select, cut, and cook meat makes all of the difference in the final taste of a recipe, and this book gave me a chance to learn much more about meat. This book offers valuable information to meat lovers and serious home cooks who want to learn new and different preparation techniques. Learn how to identify and use different cuts, why and when free-range and grass-fed is better, the basics of home butchery, and much more with this informative book. You can get yours here: Great Meat.

I enjoyed learning about all the different cuts of meat and I really enjoyed going through all of the great recipes in this book. Here is one I adapted from the book. Enjoy! 

Steak with Onion Peppercorn Sauce
adapted from Great Meat

2 8 ounce portions of tri-tip or your favorite steak cut (hangar is recommended in the book but my butcher didn't have any)
1/8 cup grapeseed oil, or any other high heat oil
1/2 onion, peeled and chopped
1 clove garlic, peeled and finely chopped
1 Tbsp pink peppercorns, coarsely cracked
1 Tbsp black peppercorns, coarsely cracked
1/4 cup red wine
1/8 cup heavy whipping cream
1/4 cup chicken stock

Gently tenderize your meat with a meat mallet and set aside. (ignore the 3rd fillet, I had to make 3 so I could get pictures).

Heat half the oil in a pan. Add the onion and garlic, and fry gently until softened. add the pink peppercorns, black pepper, and wine. 

Simmer until most of the liquid has evaporated. Stir in the cream, stock, and salt to taste. Simmer until thickened, stirring occasionally.

Heat a large frying pan over medium heat. Brush the steaks with the remaining oil and season with salt. When the pan is smoking, add the steak and fry for 1 1/2 minutes on each side for medium-rare. Fry the steak in batches if they cover more than half of the pan's surface. Remove the steak and allow to rest, covered, for 3 minutes.

Add the sauce to the meat pan and stir to deglaze the juices. Stir in any juices from the rested steak. Serve the steak with the sauce on top.

Hopiang Baboy

It's been a long time that I am looking forward to post a hopia recipe in my blog, because I have lots of friends who asked me a recipe for this, I do not know how to make it, so I talked to my friend who is an expert in hopia making, he has his own style of making it and it is consisted of 2 types of dough, the first part he called it PABALAT, the second part  he called it PALABO,  and here is his recipe.

Ingredients for Pabalat:
2 ¾ cups Bread flour
1/3 cup white sugar
1/3 cup oil
1/2 cup water
3/4 cup butter

Procedure for pabalat: Combine all the ingredients and knead until a good dough is formed. Set aside

Ingredients for Palabo:
1/2 cup shortening
1/4 cup corn starch
1/3 cup 3rd class flour

Procedure for Palabo: Combine all the ingredients and mix well. Set aside.

Ingredients for the Filling:

1 big onion
1 1/2 cups sugar
1/2 tsp vinegar
2 cups pork fat diced
2 cups kundol (cut into small dice)
1/2 cup vegetable oil
1 cup third class flour

Procedure:
1.Marinate pork fat in sugar. Heat the vegetable oil then saute the onion then add the marinated fat, vinegar and kundol then simmer over slow fire until thick.Add flour when the filling is almost cooked. Mix well until fully combined and dry. Let cool.

To make Hopia
1. Flatten the PABALAT and put PALABO at the center. Roll and form into a ball.
2. Form the dough into cylindrical shape. Cut into 10-g portions.
3. Flatten each cut and place the prepared filling at the center then form into a ball. Press to flatten the dough.
4. Place the prepared hopia on a greased cookie sheet and brush with egg yolk.
5. Bake at 200C for at least 20-25 minutes or until golden brown.

Contributed by: Mr. Alex Adora

Fusilli with Tomato Sauce

If you love spaghetti with tomato sauce, you will definitely love this corkscrew shaped pasta, don't worry it is smooth to chew :-).

Ingredients for 6 servings
1/2 kilo fusilli ( cooked according to its packaging procedure)
 1/4 kilo ground beef
3 cloves garlic
1 onion
1/2 cup sliced sweet ham
3 cups tomato sauce
1 1/2 tablespoons sugar
salt and pepper to taste
1/2 cup Nestle Cream or all purpose cream
1/2 cup grated cheese


Procedure:
1. Saute the garlic and onion then add the ground beef and simmer for 5 minutes over medium heat.
2. Add the tomato sauce, sugar, salt and pepper then simmer for 3 minutes,  add the cheese and ham then simmer for 2  minutes.
3. Add the Nestle cream and simmer for a minute then add the fusilli and mix well.
4. Put in a serving plate and top with grated cheese before serving.

Sisig na Puso ng Saging

I already have various recipes of sisig and I want to add this banana blossom sisig ( sisig n apuso ng saging). It tastes like meat, so I hope you will try this and see it for yourself.

Ingredients for 4 servings:
1 medium size banana blossom (puso ng saging)-cleaned and remove the hard outer part
1 onion
4 cloves garlic
3 tablespoons calamansi or lemon juice
1/4 cup soy sauce
1 egg
salt and pepper to taste
1 tablespoon mayonaise ( optional)

Cleaned banana blossom

Procedure:
1. Slice the banana blossom then boil it until tender. Drain and allow to cool, then slice into bits and squeeze out the water.

2. Saute the garlic and onion then add the banana blossom and stir well.
3. Add the soy sauce and lemon juice then let simmer for 7 minutes over medium heat stirring every now and then.

4. Add salt and pepper then give it a good stir, make a well in the middle then crack the egg and turn off the heat after few seconds, allow to set then serve.

Paciencia Cookies

I love this cookies, crunchy and tastes like eggnog , yummy. Very easy to make.

Ingredients:
1/2 cup all purpose flour
1/2 teaspoon baking powder
2 egg whites
1/2 cup sugar
1 tablespoon vanilla flavor (optional)

Procedure:
1. In a mixer, beat egg whites, then add the sugar little by little when they start to foam, continue to beat until meringue is glossy with stiff peaks.
2.Combine the flour and baking powder then fold into meringue, mix well.
3. Put the meringue batter into a plastic bag or piping bag, then pipe into round mounds on a greased pan. Make sure there is an inch space between the cookies.

4. Pre-heat the oven then bake for 10 minutes or until done at 200C. Happy baking.

Pork Belly Delight

Nice and yummy, but only once in a while :-) but really delightful.

Ingredients for 4 servings:
1/4 kilo pork belly (slice to your desired thickness)
2 tablespoons calamansi or lemon juice
1 teaspoon sugar ( or according to your taste)
1/2 cup soy suace
3 cloves garlic
salt and pepper to taste

Procedure:
1. Combine all the ingredients and mix well then marinate for an hour or overnight.
2. Cooked with the marinade over low heat and just allow to simmer until almost dry, then put a little oil and continue to cook until brownish or you attain your desired doneness and texture.
3. Serve with rice.

Note: If the meat is tough you can add a little water and let it simmer until tender, then just follow the same cooking instruction in the procedure.

Ginataang Sitaw, Kalabasa at Ampalaya

Masarap at masustansya at lalong pinasarap pa ng lasa ng gata. Niluto ko ito dahil may tira-tirang buto ng lechong manok, sayang naman kung hindi mapapakinabangan.

Mga sangkap
 manok para pangsahog ( pwedeng fresh or leftover from lechon)
1/2 kilo kalabasa
2 tali sitaw
3 cups gata ng niyog
2 piraso ampalaya
1 kutsarang hiniwa na luya
1 sibuyas
asin

Paraan ng pagluluto:
1.Ilagay sa caldero ang 2 cups ng ngata, luya, sibuyas, manok at pakuluin, kapag kumulo na ay ilagay ang kalabasa at sitaw, pakuluan hanggang maging half cooked.
2. Ilagay ang ampalaya at pakuluan hanggang maging half cooked, ilagay ang natitirang gata, saka timplahan, pakuluin ng isang beses saka patayin ang apoy.
3. Ihain habang mainit pa na may kasamang kanin.

Paalala: Siguraduhing malakas ang apoy habang niluluto ang mga gulay para manatiling matingkad ang kulay.

Mely's Kitchen Pork Adobo

A saucy adobo that goes well with all types of rice, just a little of it, is flavorful enough for a plate of rice, so make sure rice is enough for everyone.

Ingredients for 8 servings:
1 kilo pork ( any part of your choice)
3/4 cup soy sauce
1/4 cup calamansi or lemon juice
3/4 cup vinegar
1/4 teaspoon crushed black pepper
4 cloves garlic
1/2 cup water


Procedure:
1. Slice the pork to your desired size, then marinate it with 1/4 cup soy sauce, lemon juice and black pepper.
2. Fry the pork until brownish then set aside.
3. Saute the garlic then add the fried pork, vinegar and the rest of the soy sauce, then simmer until the fried pork absorbed the flavors and color.
4. Add the water and allow to simmer until water evaporates, making the adobo almost dry but still saucy.
5. Serve it hot with rice.

Eggless Chocolate Cupcake

 Simple  and economical to prepare for a big family, great tasting too. Baked by Miss Arianne for all of us.

Ingredients:
2 cups all purpose flour
1 1/2 cups sugar
1 cup unsweetened cocoa powder
3/4 cup vegetable oil
1/2 teaspoon salt
2 cups water
1 1/2 tablespoons baking powder
pinch of salt

Procedure:
1.Preheat the oven at 180C.
2. In a blender put the cocoa powder, flour,sugar, baking powder and salt then blend well until fully mixed.
3. Add the water and vegetable oil then blend well until smooth.

4. Pour in a cupcake cups until 3/4 full.
5. Bake for 20 minutes or until done. Let cool before serving. Enjoy baking :-).

Contributed By: Miss Arianne Maravilla

Miss Arianne

Pan De Leche

A soft and sweet bun that goes well with any sandwich spread  and any drinks that you want to pair it with. Aside from Pan De sal, this is also my favorite bread.
Thanks to my friend who shared this for my blog.

Ingredients:
6 cups all-purpose flour
1 sachet of dry yeast or 3 teaspoons
1 cup sugar
1 egg
3 tablespoons margarine
1/2 teaspoon salt
 400 ml of warm fresh milk

Procedure:
1. Divide the flour then set aside the other 3 cups.
2. Combine all the ingredients, then mix very well, after mixing everything knead the mixture, get the 3 cups flour that we reserved, then add gradually to the mixture, knead until the texture of the dough is firmer and dryer but still soft  and won't stick on the hand. Knead very well. Cover with cloth and allow to raise for 60 minutes or until double in size.

3. After procedure #2  knead for few minutes then get a portion and form into balls and arrange in a greased baking pan, then let rise until double in size. ( a good dough rise in 45 minutes)

 4.  Bake  for 20 minutes or until done in a pre-heated oven at 180C.
5. Allow to cool then serve.
    

Contributed by: S.M.

 S.M is a bakery owner and he don't want me to reveal his identity, so I am not allowed to post his picture.

Exotic Porridge

It's my friend who requested this recipe, but I made this not only for my friend but also for all the followers of my blog who would love to try this exotic porridge. If you have a glutinous rice, it is better to use it.

Ingredients for 3 servings:
1/2 cup rice
1/2 cup ginger strips
3 cloves garlic
1/2 piece onion
3 pieces chicken liver
3 pieces chicken feet
3 pieces chicken gizzard
5 cups water ( add if necessary)
salt and pepper to taste

Procedure:
1. Saute the ginger, garlic and onion until brownish then add the gizzard, feet and liver, then simmer for few minutes, then add the rice, salt and pepper then simmer for a minute.

2. Add the water nad bring to a boil, once boiling, lower the heat and simmer stirring constantly until done.
3. Serve with hard boiled egg, spring onion and toasted garlic.

How To Make a Garlic Cream

A tangy tasted cream/sauce that goes well with meat, bread, and fries, it's very easy to make so I hope that you will try this.

ingredients
2 cloves garlic
1/2 cup milk
 Pinch of salt
 1/2 cup oil

Procedure:
1.Put the milk, salt and garlic in a blender, then blend until garlic is pureed.

 2. Turn on the blender and slowly add the the oil, then continue to blend until the texture is creamy like a yoghurt . ( If it is not forming into a cream add more oil until you attain that texture.
3. Keep in a jar and refrigerate, you can use this as a condiment for your meats, pasta, breads, etc.