Recipe: Beef Tapa (Pinoy style)

PINOY BEEF TAPA RECIPE


INGREDIENTS:

1 klo beef tenderloin, sliced half inch thcik across grain
1 cup dark soy sauce
1.5 cup cane vinegar
5 cloves garlic, crushed
1 tbsp white sugar
2 tbsp fresh ground black pepper
1 tsp cloves
3 pcs bay leaf
1 small cinammon bark

PROCEDURE:

In a large mixing bowl, combine all ingredients.
Let the beef tenderloin sit in the marinade for about a day and a half.
Remove beef from marinade and arrange on a flat tray and allow to air-dry for half a day.
Fry lightly in vegetable oil.
Boil marinade for about thirty minutes until slightly thick.
Pour over beef tapa, but not to overwhelm the beef.
Serve with fried egg, garlic- fried rice, and pickled papaya.




acknowledgment:  FB page- The Heart of Chel

Recipe: Pasta in Creamy Crab Sauce

Here's another pasta recipe for you pasta lovers out there.  I lifted this from my friends facebook page.  I hope you like it!  I'm sure my son will love this since he is so into pastas with cream sauces....


PASTA IN CREAMY CRAB SAUCE

INGREDIENTS:

1 cup crab meat, cooked
1 clove garlic, finely chopped
1 medium white onion, finely chopped
1/8 tsp ginger powder
1/8 tsp dried sage
1/8 tsp dried basil
1 tsp chopped fresh, flat parsley
250 gms cooked pasta (spaghetti)
2 cups cream
1/4 cup all purpose flour
1/4 cup unsalted butter
splash of dry white wine
olive oil
fresh ground black pepper
rock salt

PROCEDURE:

Make a roux by meting the butter in a pan and add the flour and mix well until flour is smooth and combined well with the butter, forming a roux.
Add the cream and continue to a simmer, but do not allow roux to thicken so much.
In another saute pan, heat olive oil and saute garlic and onions.
Add the roux and the crabmeat, sage, basil, pasta and a splash of white wine.
Continue to cook under medium heat and season with salt and pepper.
Top pasta with chopped parsley before serving.


Acknowledgment:  recipe & photo lifted from FB page, "The Heart of Chel"

Recipe: Nilasing na Hipon (Drunken Shrimps)

Here's a shrimp recipe that is a good viand, pica-pica or a "pulutan" for the beer drinkers out there.

DRUNKEN SHRIMPS


INGREDIENTS:

1/2 klo shrimps, shell in
2 cups beer
1 tbsp white sugar
rock salt
vegetable oil for frying
flour for rolling

PROCEDURE:

In a mixing bowl, combine beer and sugar.
Marinate shrimps in the mixture overnight.
Before frying, drain shrimps of excess liquid and roll in flour.
For deep frying, prepare a wok and heat oil.
Deep fry shrimps to a crisp.
Drain excess oil from shrimps.
Serve on a platter and top with rock salt.
Use garlic-soy vinegar as dipping sauce.




Acknowledgment:  recipe courtesy of The Heart of Chel

recipes: Chicken strips

If you're looking for a simple recipe that your kids will simply love, here's a recipe for chicken strips that I got courtesy of Oprah's website. sorry but i can't get a pic.  just wanted to share it with you.

 

 Servings: Serves 4

Ingredients

Chicken Strips

• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. chili powder (optional)
• 1 cup panko bread crumbs
• 1 lb. boneless, skinless chicken breast tenders
• 2 lightly beaten eggs
• 1/4 cup mustard
• 2 Tbsp. honey

Directions

Preheat the oven to 375°. Combine the salt, pepper and chili powder with the bread crumbs and mix. Dip the chicken in the egg, then in the spiced bread crumbs. Place on a nonstick baking sheet and bake for 12 to 15 minutes, turning once, until the chicken is firm and the bread crumbs are browned. While the chicken cooks, mix together the mustard and honey. Serve the chicken with the honey and mustard sauce.

Lifted from Oprah.com

 

Holiday Recipe: Beef Morcon

Most Filipino homes prepare this for their Christmas feast.  Let me share with you a recipe from my good friend Chelo.

INGREDIENTS:

BEEF ROLL
1 klo beef tenderloin, sliced thinly
1 pc of chorizo, sliced lengthwise
2 pcs of hotdogs
1/4 klo finely chopped beef liver
250 gms pork fat
1 large gherkin, sliced lengthwise, divide into 3
3 pcs of hard boiled egg
1/4 cup dark soy sauce
rock salt
fresh ground black pepper
olive oil

SAUCE
5 cloves of garlic, chopped finely
1 large red onion, chopped
5 large red tomatoes, chopped
2 stalks celery, chopped
1 large red bell pepper, chopped
1 large green bell pepper, chopped
1 medium carrot, sliced lengthwise
200 gms fresh basil, chopped
2 bay leaves
1 cup tomato sauce
1/2 cup beef stock
1/2 cup red wine, medium sweet
1 tsp white sugar
rock salt
fresh ground black pepper
olive oil

PROCEDURE:

Flatten the meat using a bottle to pound it.
Season with salt and pepper.
Lay the liver and flatten it.
Put the hotdogs, chorizo, pork fat, gherkin, carrots, and boiled eggs.
Roll the meat, making sure all ingredients are carefully tucked inside.
Secure this using a kitchen string.
Pour in the soy sauce.
In a wide pan, lightly cook rolled beef in olive oil until lightly browned.
Set aside.

On another pan, heat olive oil then saute the garlic, onions, tomatoes until soft.
Pour in the tomato sauce.
Add the celery, bell peppers, basil, bay leaves, and sugar.
Add the beef stock and allow to simmer for about 5 minutes.
Add the rolled beef and adjust heat to low.
Cover pan tightly with an aluminum foil and allow to cook slowly for about 1 hour.
Just gradually add the red wine should liquid be reduced.
Season with salt and pepper.




lifted from:  The Heart of Chel (FB page)

Holiday Recipe: Roast Porkloin

ROAST PORKLOIN WITH APPLE SAUCE

INGREDIENTS:

APPLE SAUCE
3 pcs green apples, sliced in thin wedges
3 tbsp unsalted butter
1/2 cup light syrup or maple syrup
1/2 cup chicken broth
1/4 tsp ginger powder
1/4 tsp cinnamon powder
1/4 tsp nutmeg

PORK
1 kilo pork, top loin
1 small fresh ginger, ground
1 cup olive oil
1/2 tsp rock salt
1/2 tsp fresh ground pepper
1/4 tsp nutmeg
1/4 tsp cinnamon powder
2 bay leaves, torn
2 sprigs of fresh rosemary, remove leaves from stem

PROCEDURE:

PORK
Preheat oven to 450 degrees.
Combine all other pork ingredients and coat pork well.
Keep pork loin shape intact by tying it with a kitchen string.
Place pork on a rack or baking pan and cook for 1 hour and 30 minutes.
Check with kitchen thermometer, temperature must be at around 160 degrees for pork to be well cooked.
Keep the juices from the roast pork for applesauce.

APPLE SAUCE
In a saucepan, heat butter and saute apples until very tender.
Add the ginger, cinnamon, and nutmeg.
Add the chicken broth and the syrup then strain.
Add the juices from the roast pork.
Allow to simmer for five minutes more with constant stirring.

SERVING
Slice roast pork and add the applesauce on top.
You can serve the roast pork with mashed potato or baked potato topped with sour cream and onion chives.

Thanks for this recipe Chelo!

Source:  The Heart of Chel (FB)

Recipe: Choco Marshmallow Fudge Bars

Hope you enjoy this.....

CHOCO MARSHMALLOW FUDGE BARS

INGREDIENTS:

3 cups white sugar
3/4 cup margarine
2/3 cup evaporated milk
1 12 oz. package bittersweet chocolate chips
1 7 oz. jar Marshmallow creme
1 cup chopped walnuts
1 teaspoon vanilla extract

PROCEDURE:

Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan.
bring to full rolling bOil, stirring constantly. 
Continue boiling 5 minutes over medium heat, stirring. 
Remove from heat, stir in chocolate till melted. 
Add marshmallow creme, nuts & vanilla beat till blended. 
Pour into greased 13 x 9-inch baking pan. 
Let cool and cut into 1-inch squares.

Disclaimer:  Taken from my friend Chelo's The Heart of Chel FB page

Recipe: Chocolate Crinkles

I have been a chocolate crinkles fan for the longest time. Before, it was only me, now that i have a son (who is already 9 yrs. old by the way), the two of us love it.


The Chocolate Crinkles at a local baker near my old university,  "Becky's" and they make, my favorite chocolate crinkles.  Moist, chewy.... to die for! I soooooo love it!  I love their cakes too.
And then there is another local baker at a sidestreet bakery where my mom buys crinkles for my son, they also make it good, a close second to "Becky's", so my kid loves it too.


Today I'll feature a crinkles recipe I found on my friends fb page.  I don't know if it'll equal what my favorite bakers make but for those of you who are looking for a recipe, here's something to get you started.

                                      CHOCOLATE CRINKLES

INGREDIENTS:

3/4 cup all purpose flour, sifted
3/4 cup powdered sugar, sifted
3/4 cup granulated sugar
3/4 cup baking powder, sifted
1/4 cup unsalted butter
1/3 cup unsweetened cocoa
1/3 cup chocolate chips, semi-sweet
1/2 tsp vanilla extract
1/4 tsp salt
1 fresh egg, unrefrigerated

PROCEDURE:

Combine flour, sugar, baking powder, salt in a mixing bowl. 
Stir and mix all ingredients well. 
In a saucepan, melt butter over low heat without burning butter.
Then add cocoa powder gradually as you whisk then add the egg.
Add vanilla extract.
Add the flour mix into cocoa mix and combine well all the ingredients.
Fold in the choco chips into the mixture.
Roll dough and shape into semi-flat cookies.
Roll in powdered sugar.
Oil baking sheets and line with parchment paper.
Arrange crinkles on top of the baking sheets.
Preheat oven to 350 degrees.
Bake for 10 to 15 minutes.
Allow to cool before serving.

Acknowledgment:  Taken from my friend Chelo Galangs' FB page.  Thanks!

Dessert: Peppermint Brownies

Hi! here's a perfect dessert for Christmas!  You can also give them out as gifts to your friends.

CHRISTMAS PEPPERMINT BROWNIES

INGREDIENTS:

For the base:

1 cup all-purpose flour
1/2 cup butter, softened
1/2 teaspoon salt
4 large eggs
1 teaspoon vanilla extract
1 (16-ounce) can chocolate-flavored syrup
1 cup granulated sugar

For the filling:

2 cups confectioners' sugar
1/2 cup butter, softened
1 tablespoon water
1/2 teaspoon mint extract
3 drops green food coloring

For the topping:

1 (10-ounce) package mint chocolate chips
9 tablespoons butter

To make the base:

Pre-heat oven to 350 F. 
Combine the ingredients for the base in a large mixing bowl; beat at medium speed for 3 minutes. 
Pour batter into a greased 13 x 9 x 2-inch baking pan. 
Bake for 30 minutes (top of brownies will still appear wet). 
Cool completely.

To make the filling:

Combine filling ingredients in a medium mixing bowl; beat until creamy. 
Spread over cooled brownies. 
Refrigerate until set.

To make the topping:

Melt chocolate chips and butter over low heat in a small saucepan, then add mint extract. 
Let cool for 30 minutes or until lukewarm, stirring occasionally. 
Spread over filling. 
Chill before cutting. Store in the refrigerator.

Acknowledgment:  Thanks to my friend Chelo for the recipe.

Recipe: Fruit Salad

Recently, my son had a practicum for his class in school.  Their lesson was about cooking.  Grouped into 5's, they were tasked to prepare a dessert.  They chose to make the most simple & basic dessert, "Fruit Salad".


Having experienced working as a kiddie crew at McDonald's, he suggested that they were aprons & hairnets and to use plastic gloves during the preparation.  I knew that they will be graded not only for the taste but also for the preparation & presentation.


I helped out by preparing the ingredients and utensils they will use. We removed them from the cans and placed it in plastic containers.  I chilled all the ingredients the night before, thinking that when they bring it to school, it is best that the ingredients remain cold. Then i gave them instructions on how to prepare the dessert.


We printed out a procedure to be given to the teacher for added presentation.
The rest was upto them.


Luckily, they received the perfect score.


So, i thought of sharing with you the simple recipe which was their winning dessert.  here goes:

FRUIT SALAD


Ingredients:
1 medium can Fruit Cocktail, drained or diced fresh assorted fruits
1 pack Nestle All-purpose Cream chilled
1 small can Condensed Milk
1 Fresh Coconut (Buko) meat, shredded
1 small can Corn Kernels, drained (optional)


Preparation:
1.  In a bowl, combine drained fruit cocktail, fresh coconut meat and corn kernels.
2.  Add the all purpose cream and condensed milk. Pour just enough milk to coat the fruits. Adjust the measurement as you mix it.  (Make sure that the milk is not too runny or your salad will become soggy.)
3.  Mix together. 
4.  Chill and serve.


for better presentation:  Use the shell of the shredded coconut as bowl.

photo lifted from: google images (sorry my son was not able to take pictures of their finished product)

Recipe: Chelo's Bread & Butter Pudding

Here's an easy dessert recipe:

BREAD AND BUTTER PUDDING

 

INGREDIENTS:
1 loaf of white sliced bread, edges trimmed
1 pack unsalted butter, melted at room temperature

3 whole eggs, beaten

1 can evaporated milk                           1 can condensed milk           

1 pack all purpose cream                      2 tbsp orange juice

1/4 cup orange zest                               1 pack dried raisins

cinnamon powder                                  confectioner's sugar

whipped cream (optional)

PROCEDURE:
In a bowl, combine beaten eggs, evap milk, condensed milk,
all purpose cream, and orange juice.
Mix in lemon zest. Add butter and mix well.
On a rectangular baking pan, brush bottom and sides with butter.
Arrange the bread slices side by side, leaving no space in between the slices.
Pour the liquid and make sure all slices have been soaked by the liquid.
Add raisins on top and dash the top with cinnamon powder.
Add another layer and repeat procedure.
Preheat oven at 350 degrees Fahrenheit.
Cover baking pan with aluminum foil.
Place the baking pan with the pudding on top of a baking tray and fill tray with water. Bake for 25 minutes.
To check if pudding is cooked, get a toothpick and stick in the middle of the pudding. If toothpick comes out clean, then pudding is done.
Sprinkle confectioner's sugar on top of the pudding.
Slice pudding and serve with whipped cream.

This is a specialty of my good friend, Chelo Galang, that's why I named it after her.  

You should try and see if you'll like it.

lifted from her Facebook account: The Heart of Chel

Recipe: Carbonara

Here's a Carbonara Recipe that I would like to share with all you pasta lovers out there... 

A carbonara sauce is typically made with bacon, eggs, and cheese. We've added a little half-and-half for a silky texture.

Spaghetti Carbonara

  

Ingredients : Serves 4

·         1 pound spaghetti

·         8 ounces (8 slices) bacon, cut 1 inch thick crosswise

·         Coarse salt and freshly ground pepper

·         3 large eggs

·         3/4 cup grated Parmesan cheese, plus more for serving

·         1/2 cup half-and-half

Directions

1.     Set a large pot of water to boil (for pasta). In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 12 minutes; transfer to a paper-towel-lined plate.

2.     Salt boiling water generously; add pasta and cook until al dente, according to package instructions.

3.     Meanwhile, in a large bowl, whisk together eggs, Parmesan, and half-and-half. Set aside.

4.     Drain pasta, leaving some water clinging to it. Working quickly add hot pasta to egg mixture. Add bacon; season with salt and pepper, and toss all to combine (heat from pasta will cook eggs). Serve immediately, sprinkled with additional Parmesan cheese.

Thanks to my dear friend Chelo for this recipe.

Lifted from: The Heart of Chel