TAPAS

My daughter gave me a Tapas Cookbook last May and went on a mission to try all the recipes from this book. To date i'm not even halfway, but will eventually finish and test the recipes. So far, there is only one Tapas recipe that i like the least.

All the recipes serves 8

CHICKEN IN LEMON AND GARLIC

4 Large skinless, boneless chicken breasts
5 T Spanish olive oil
1 onion, finely chopped
6 garlic cloves, finely chopped
Zest of 1 lemon, finely pared rind of
1 lemon and juice of both lemons
4 T chopped fresh flatleaf parsley, plus extra to garnish
salt and pepper
lemon wedges and crusty bread, to serve.

Slice chicken into think strips.
Heat olive in a skillet, then add the onion and cook for 5 minutes, or until translucent.
Add the garlic and cook for an additional 30 seconds.
Add the sliced chicken to the skillet and cook for 5 more minutes, stirring from time to time, until all the ingredients are lightly browned and the chicken is tender.
Add grated lemon zest and lemon juice and bring to a boil.
At the same time, deglaze the skillet by scraping and stirring all the bits on the bottom of the skillet.
Remove the from the heat, then stir in the parsley and season to taste with salt and pepper.
Serve hot and garnish w/ the lemon zest, lemon slices and some parsley.
Crusty bread for mopping up the juices.

TORTILLA ESPANOLA
(FRITATA)

Y: 8 slices

1 Lb waxy potatoes ( i used yukon gold potatoes)
generous 1 3/4 cups olive oil
2 onions, chopped
2 large eggs
salt and pepper
sprigs of fresh flatleaf parsley, to garnish

Slice potatoes like chips/scalloped, dry slices very well.
Heat olive oil in a large, non-stick skillet.
Add potato slices and onions, then reduce the heat and cook the potatoes until tender.
Meanwhile, beat the eggs lightly, season well w/ salt and pepper.
Pour in the egg mixture, making sure the potatoes are equally distributed through out the skillet.
Add oil if necessary. Use a spatula to keep loosening the tortilla from the bottom of the skillet to avoid it from sticking.
To cook the other side of the tortilla, cover it w/ a plate and hold the plate in place with the other hand.
Quickly turn the skillet upside down so that the tortilla falls onto the plate.
Return the skillet to the heat and add a little more of the oil if necessary.
Slide the tortilla, cooked side up, back into the pan and cook for additional 3-5 minutes or until the bottom side is cooked.

FRIED POTATOES WITH PIQUANT PAPRIKA
WHEN SERVED WITH THE FIERY TOMATO SALSA, THIS DISH IS THEN KNOWN AS PATATAS BRAVAS.

3 t paprika

1 t ground cumin

1/4-1/2 t cayenne pepper

1/2 t salt

1 lb small old potatoes, peeled (I used yukon gold potatoes but Idaho would be great too)

oil, for shallow frying

Combine paprika, cumin, cayenne pepper and salt in a small bowl and mix well. Set aside.

Cut potatoes into wedges. Coat potato wedges w/ the spice mixture.

Heat oil in a nonstick skillet, then add the potato wedges, preferably in single layer to achieve a crispy fried potatoes. Over crowding the skillet with potatoes will make it mushy.

Serve the Fiery Tomato Salsa

Salsa recipe:
2 T olive oil

1 small onion, finely chopped

1 garlic clove, crushed

splash of dry white wine

14 oz canned chopped tomatoes

1 T tomato paste

1/4-1/2 t red chili pepper flakes

dash of Tabasco sauce

pinch of sugar

salt and pepper

Heat the olive oil in a pan, then add the onion and cook for 5 min. or until softened but not browned.
Add the garlic and cook for an additional 30 sec.
Add the wine and let bubble, then add all the remaining ingredients, simmer, incovered, for 10-15 min, or until a thick sauce is formed.

SAUTEED GARLIC MUSHROOMS

1 lb white mushrooms
5 T olive oil
2 garlic cloves, finely chopped
squeeze of lemon juice
salt and pepper
4 T chopped fresh flatleaf parsley

Wipe or brush clean the mushrooms, then trim off the stems close to the caps.
Cut the large mushrooms in half or into fourths if necesssary.
Heat olive oil in a nonstick skillet, then add garlic and cook for 30 seconds- 1 min. or until lightly browned.
Add the mushrooms and saute over high heat. stirring most of the time, until they have absorbed all of the oil in the skillet stirring from time to time, until the juices have almost evaporated.
Add a squeeze of lemon juice and season to taste with salt and pepper.
Stir in the parsley.
Serve hot.

MUSSELS WITH HERB AND GARLIC BUTTER

1 lb fresh mussels, in their shells
splashof dry white wine
1 bay leaf
3/4 stick butter
generous 1/2 cup fresh bread crumbs
4 T chopped fresh flatleaf parsley, plus extra to garnish
2 T snipped fresh chives
2 garlic cloves, finely chopped
salt and pepper
lemon wedges, to serve

Clean mussels, pulling out any beards.
Discard any with broken shells and shells that are closed even when tapped.
Put mussels in a large pan and add a splash of wine and bay leaf.
Cook, covered, over high heat for 5 min. shaking the pan occasionally, or until shells are opened.
Drain mussels and discard any that remain closed.
Shell the mussels, reserving one half of each shell.
Arrange, in a large, shallow, ovenproof serving dish.
Melt butter and pour into the bread crumbs, parsley, chives, garlic and S&P to taste and mix well.
Fill each mussel shell w/ the breadcrumb mixture.
Bake the mussels for at least 10 minutes or until hot.
Serve hot with lemon wedges.

ROASTED ASPARAGUS WITH MOUNTAIN HAM

2 T olive oil
6 slices serrano ham
12 asparagus spears
pepper
Aioli

Preheat oven to 400 F.
Drizzle roasting pan w/ olive oil.
Trim ends of the asparagus spears, then wrap a slice of ham around the stem end of each spear.
Place the wrapped spears in the roasting pan and lightly brush the ham and asparagus with the remaining olive oil.
Season spears with pepper.
Roast for about 10 min. or until tender but still firm
Serve the roasted asparagus hot with aioli for dipping.

Aioli (my version)
Mayonnaise
2 cloves garlic, minced
S&P
Lemon juice or white wine vinegar.

Mix all ingredients and serve.

Rolled Prosciutto and Sole (Rotolini di sogliola prosciutto e alloro

Got the inspiration from my flickr contact saledolce. Saledolce originally posted the recipe in Italian and asked a great favor to translate the recipe into English so i can make it. I did a little tweaking to the recipe, I added some lemon juice, used shallots. This was a hit in my family. We all liked this dish and will definitely make it again.

Thanks again, Saledolce.

Lay some prosciutto slices on a flat board then lay strips of sole on each prosciutto, season with S&P and add 2 to 3 cubes of butter then roll.

Insert little sprigs of fresh rosemary.

Serve warm with the white sauce.

This is the wine i used for the sauce and ofcourse served this chilled w/ the rolled sole and prosciutto.

Ingredients:

4 sole fillets (each fillets sliced into 3 strips)

12 prosciutto slices (I used thin slices of prosciutto de Parma)

small sprigs of rosemary for each rolled prosciutto



Sauce Ingredients:

1 laurel leaves

1 medium shallots

1 clove garlic minced

4 sprigs of parley chopped and some for garnish

1/2 cup white wine

1/2 Tablespoon flour

2 Tablespoon butter

olive oil

salt and pepper



Place a strip of sole on a slice of prosciutto, season with a pinch S&P and butter then roll.
Continue the same process until all the sole are wrapped and rolled w/ prosciutto. Insert small sprigs of rosemary into each rolls. Place the rolled sole on a baking dish and bake at 350 degrees F for 15 minutes or until the sole turns white.

While the rolls are baking, prepare the sauce. Make a roux. In a pan, melt the butter, olive oil, over very low heat. Add the shallots, garlic, laurel leaves and chopped parsley, season with salt and pepper. Gradually sprinkle the hot melted butter and oil with flour and immediately begin stirring. Stir the mixture constantly until it reaches the desired color, for this dish a blonde roux (white roux). Add the wine and juice of a half small lemon, keep stirring until the wine and juice are incorporated into the roux. Taste and adjust the seasoning at this point.



Serve the rolled sole warm with the sauce.

TILAPIA WITH PUTTANESCA RELISH

This is my version of Emeril Lagase's Swordfish Puttanesca Relish. I was surfing for some new recipes using tomatoes. Summer is almost over and i still have lots of tomatoes from the garden. I substituted swordfish with tilapia fillets since i have them in the freezer. I actually have all the ingredients in the pantry and ref.

We like the dish, it was definitely something new to us. This was not like the pasta puttanesca that i usually make. This will be a keeper, i will probably try another kind of fish or maybe try this with chicken or pork.

INGREDIENTS:
1 1/2 pounds cherry and yellow tomatoes, halves or diced (about 2 1/2 cups) any tomatoes will do
1 1/2 tablespoons extra-virgin olive oil
2 tablespoon red wine vinegar
1 teaspoon minced garlic
1 1/2 teaspoons anchovy paste (2 chopped fillets)
1/2 cup pitted and halved kalamata olives
1/2 cup pitted and halved green olives
2 tablespoons drained capers and 1 tablespoon caper juice
1/2 teaspoon crushed red pepper
1 teaspoon salt
2 teaspoons chopped fresh basil leaves plus 4 sprigs, for garnish
1 teaspoon chopped fresh parsley leaves
1/2 teaspoon chopped fresh oregano leaves
4 (6 to 7-ounce) tilapia fillets , about 11/2 inches thick
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons olive oil


Combine tomatoes, extra-virgin olive oil, vinegar, garlic, anchovy paste, olives, capers, caper juice, crushed red pepper, basil, parsley, oregano and 1/2 teaspoon of the salt in a large, non-reactive bowl. Stir well to combine. Allow the mixture to sit at room temperature for 30 minutes to 1 hour, to allow the flavors to blend. Season fish fillets with black pepper, and remaining 1/2 teaspoon of salt. Heat the olive oil in a large saute pan over medium-high heat. Add the fish and cook 2 minutes on each side for medium-rare to medium. Transfer the fish to 4 large plates. Add the tomato mixture to the hot pan and cook until just heated through, about 1 minute.

FISH ESCABECHE (FILIPINO SWEET AND SOUR FISH)

Ingredients:
1 medium size fish (Filipinos almost always use Lapu-lapu/Grouper) but you can use any kind. I like sea bass or tilapia for this.
Salt and pepper
Oil for deep frying

Sweet and Sour Sauce:
1 cup water
½ cup vinegar
½ cup sugar
3 tablespoons tomato ketchup
1/2 T salt
4 cloves garlic, minced
2 medium-sized onions, cut into 8 pieces
1/2 cup pineapple tidbits (optional)
1 inch of ginger, julienne
1 large carrot, julienne
1 red pepper, julienne
4 green onions, sliced on a bias (leave some for garnishing)
2 tomatoes, cut in wedges
2 tablespoons cornstarch, diluted with 2-3 tablespoons water (slurry)

1. Clean the fish and slice diagonally along the fish, then rub salt and pepper on it and inside the fish cavity

2. Deep fry until fish is cooked or turns golden brown and crispy. Drain and Set aside

3. Prepare the sweet and sour sauce. Mix together water, vinegar, sugar, ketchup and salt. Set aside.

4. Sauté garlic, ginger and onions together. Stir until onions turns translucent.

5. Add the remaining vegetables stir for 10 minutes or until vegetables are cooked.

6.  Pour the water and vinegar mixture. Stir and let simmer for 15 minutes.

7. At this point taste and adjust.

8. Lastly add the cornstarch slurry stir until sauce is thickened.

9. Pour the sauce to the fried fish and serve immediately.

10. Garnish w/ green onions.

11. Serve w/ steamed white rice.

Roasted Bone Marrow

Adapted from Fergus Henderson (http://en.wikipedia.org/wiki/Fergus_Henderson)

Fergus Henderson, of St. John Restaurant in London is known for cooking exotic cuts and parts of meats. An average eater may not know who he is but he is "adored" by the chefs.

If you've seen No Reservations New York Edition, Anthony Bourdain at one point mentioned that Henderson's Bone Marrow with Parsley Salad will be his Death Row meal..so intriguing!!!

My family is no stranger to beef bone marrows. This was and is one of my sis and bros favorite especially during rainy seasons. In the Philippines bone marrows are always available in the market. My Mom cooks them w/ her beef stew (Nilat-ang Baka/Bulalo) oh...we would fight over the last bone marrow.

I have only used bone marrow like my Mom, so i was excited and curious as to why the chefs in NY loves this dish. Lucky for me Meijer had bone marrows in their "not normal" cuts of meat. Bought 2 packs and since my family esp. my daughter is not really a fan of parsley, i made a substitute and used spinach instead.

It was good as i've expected, it spread like butter. I believe it would have tasted even better if i made the parsley salad, but the spinach wasn't bad at all. I'm definitely making this again! Another good way to cook marrows aside from my Moms beef stew.

Roasted Bone Marrow

Time: 20 minutes

8 to 12 center-cut beef or veal marrow bones, 3 inches long, 3 to 4 pounds total

1 cup roughly chopped fresh parsley ( i made a substitute and used baby spinach)

2 shallots, thinly sliced

2 teaspoons capers

1 1/2 tablespoons extra virgin olive oil

2 teaspoons fresh lemon juice

Coarse sea salt to taste

At least 4 1/2-inch-thick slices of crusty bread, toasted.

1. Preheat oven to 450 degrees. Put bones, cut side up, on foil-lined baking sheet or in ovenproof skillet. Cook until marrow is soft and has begun to separate from the bone, about 15 minutes. (Stop before marrow begins to drizzle out.)

2. Meanwhile, combine parsley, shallots and capers in small bowl. Just before bones are ready, whisk together olive oil and lemon juice and drizzle dressing over parsley mixture until leaves are just coated. Put roasted bones, parsley salad, salt and toast on a large plate. To serve, scoop out marrow, spread on toast, sprinkle with salt and top with parsley salad.

Yield: 4 servings.

Pastilan...lami kaayo...kalimti ang cholesterol usa'=;) (oh yeah!!! this is good! and don't think of cholesterol while eating this=;)

ROASTED HEIRLOOM TOMATOES AND SAUSAGES

I bought a small basket of a variety of heirloom tomatoes at the farmers market. Call it coincidence that afternoon i watched Jamie Oliver whip up a recipe that calls for fresh tomatoes and sausages. He used sweet cherry tomatoes, so i made my version. I used all the heirloom tomatoes and a combination of hot Italian sausages and Polish sausages. This was a very easy recipe...no need to babysit while it's in the oven, ofcourse you'll have to set the timer so you'll not forget.

This recipe is a keeper...the heirloom tomatoes gave an umph if i may say so. These heirloom tomatoes are so sweet, juicy and not acidic compared to regular tomatoes. I left some of the yellow pear tomatoes whole...the juice just bursts in your mouth the moment you bite into these tomatoes. The combination of herbs was just perfect! I prefer the hot Italian sausage compared to the Polish sausage. I served this w/ French bread to mop the sauce/juice. I'm sure using regular tomatoes will be as deliscious as well.

For the original recipe pls check Jamie Olivers Sweet cherry tomato and sausage bake. http://www.jamieoliver.com/recipes/meat/sweet_cherry_tomato_and_sausage_bake

Slices of heirloom tomatoes

Ingredients to make Roasted Heirloom Tomatoes and Sausages:

Bay leaves, Thyme, Tomatoes, garlic, Rosemary (not shown)

Arrange all the ingredients in a casserole dish/tray. Drizzle w/ balsamic vinegar and olive oil. Put in a preheated oven (375 degrees F). Give the sausages and tomatoes a turn after 30 minutes and bake again for another 30 min. or until the sausages are cooked.

This is how the tomatoes and sausages will look like...fresh out of the oven.

Serve w/ a slice of baquette or French bread to mop the sauce. Or as Jamie suggested serve this w/ rice or pasta or mashed potatoes.

Like i said this is a keeper. Lami kaayo, humot pa jud!!!=:)( This is delicious and smells really good too!)

Pork Liempo w/ Pata Tim Sauce

I know, I know....this is unconventional. I was inspired by one of my contact friends in my Flickr Acct. bck2bsc http://flickr.com/photos/23752942@N04/2634574521/ . The recipe here is his recipe w/c was what i used with a little tweaking (substitutes). I wouldn't have thought of using porkbelly inlieu of the pata. Also, i run out of Filipino Soy sauce so i used Kikkoman hence the lighter color of the skin, other than that...it's delicious just as what i expected=:)

I have posted my pata tim recipe here few months ago, pls check it out at my archives Nov. 16, 2007.


Ingredients:

1 whole pork pata (front) Liempo/Porkbelly for this
1 whole garlic
a thumb-sized piece of ginger
1 whole onion
1 star anise
1 bay leaf
10 peppercorns
a teaspoon of dried oregano (omitted this one)
salt
1/2 c. of soy sauce (used kikkoman)
1/8 c. of honey
sesame seed oil
a bunch of pechay, ends trimmed
Carrots

Procedure:

Wash the pata/porkbelly well.
Make a deep cut on the joint that separates the leg from the feet.
Place in a large cooking pan, add salt and pepper and cover with water.
Bring to a boil, removing scum as it rises.
Pour in the soy sauce and or honey.
Add the garlic, ginger, onion, peppercorns, oregano, bay leaf and star anise.
Lower the heat, cover and simmer for about 2 hours.
Cool the sauce.
When cool, transfer to a plate and continue cooling.
Strain the sauce.
Add more salt if necessary.
Place the pata in an oven proof dish and place in the oven set at maximum heat.
Cook until the rind starts to get puffy.
Remove from the oven and transfer to a clean heat proof bowl.
Pour over the strained sauce.
Steam over simmering water for another 40 to 45 minutes.
During the last 10 minutes of cooking, add the trimmed pechay.
Turn off the heat and drizzle with a teaspoonful of sesame seed oil.

ENJOY!!! LAMI NI KAAYO - ANOTHER FILIPINO DISH THAT IS ALMOST ALWAYS SERVED DURING HOLIDAYS ESP. CHRISTMAS AND NEW YEAR.

LECHON LIEMPO (CRISPY PORKBELLY)

Lechon Liempo is a Filipino dish that's almost always in the menu esp. on special occasions. This is our all time favorite!!! But really this is not for the "faint of heart". I just don't understand why here in the U.S they take out the skin of the pork, they don't know what they are missing=;) Fortunately i have the access to buy "liempo" with skin at the Asian store near our place. For now, i wont be buying for a long time=:) i have a half a year supply of a lot of porkbelly sliced thin like a bacon and cuts for lechon. Thanks to my sis in TN=:).

This recipe is my version of the Andoks Lechon..hhhmmm..really brings back memories. I will try the lechon manok sometime soon.

Bring this slab of meat to a boil with lots of onions and garlic. About a 1/2 tablespoon of salt and peppercorns. Boil until meat turns white or about 30 minutes.

Preheat oven at 375 degrees F. Arrange the boiled meat on a rack on top of a tray for the oil drippings. Put the meat into the oven and at this point i check the meat from time to time. Probably check every 15 minutes until the skin turns golden brown and crispy.

Chop meat to chunks or bite size pieces. There are two different dipping sauce for this lechon liempo. If you come from the Northern part of the Philippines (Luzon) you'll be dipping this w/ "Mang Tomas" lechon sauce w/c is a liver sauce. If you are from the Visayas like me, we prefer dipping this w/ vinegar and soy sauce with minced onions and garlic.

So, are you ready to dig in? HHmmm i love to hear the crunch of the skin on the first bite. Yum!!

NOTE: YOU MUST CLEAN YOUR OVEN ASAP BELIEVE ME, IT'S NOT EASY TO CLEAN IT AFTER A COUPLE OF DAYS=:)

ENJOY!! LAMI KAAYO NI!!!

EMBUTIDO (FILIPINO MEATLOAF)

This dish is one of the staple on every Filipino celebration. I always make extra and save in the freezer for future cooking especially when you don't have enough time to cook. We love this served w/ steamed rice and ketchup on the side.

Embutido (Filipino Meatloaf)

Yields: 8 logs

Ingredients:

1 lb ground pork
2 cloves garlic, minced
1 medium onions, finely chopped
1 red bell pepper, finely diced
1 C raisins
1/2 C carrots finely diced
12 Vienna sausages, chopped
4 slices of white bread (this will act as binder), crusts discarded, then broken into small pieces.
2 eggs, beaten
2 T pickle relish
lots of pepper
3 T soy sauce
1 t salt
2 hardboiled eggs cut in quarter

**** To taste the mixture, fry a little amount to check if flavor needs adjustments.

Procedure:
1. In a bowl, combine all ingredients above except for the hardboiled eggs.

2. Place a mound of the meat mixture on a sheet of greased aluminum foil, position the hardboiled eggs in the middle and form an 8" log, about 2" in diameter.

3. Carefully roll the aluminum foil and seal by folding the edges.

4. Steam for 30 minutes. Let rest at room temperature or in the fridge for at least 30 mins before serving. This sets the embutido and allows the flavors to blend together.

5. This can be fried also right before serving. Best served with steamed rice.

CHICKEN PALLARD WITH LEMON CAPER SAUCE

I am one of those who likes "morhping" a recipe. It not only saves time but saves $ as well. This is also a good idea for leftovers. You will have to think outside the box, be creative on how to morph leftovers so that your family will not even know they had that dish twice.


This recipe is one of my Morphing recipes. They are both delicious, your family or kids will not even know they are one and the same.

CHICKEN PALLARD WITH LEMON CAPER SAUCE

Ingredients:

2 tbsp. butter
4 boneless skinless chicken breast
3 tbsp. chopped parsley, fresh or dried
2 tbsp. lemon juice
2 tbsp. water
2 tbsp. drained capers (I only use 1 tbsp.)
1/2 tsp. pepper
1/2- 1 c. sour cream

Place each chicken breast half between 2 sheets of plastic wrap. With the flat side of a meat mallet or side of a cleaver, working from the outer edges in, gently pound to a thickness of 1/4 inch.

Melt butter in skillet. Add chicken, saute 6-8 minutes until done, turn once. Remove chicken and keep hot.

Stir in lemon, water, parsley, pepper and capers. Deglaze pan. Remove from heat. Add sour cream and stir. Spoon over chicken and serve.

CHICKEN PALLARD WITH ALREDO SAUCE PASTA

I had some chicken pallard leftovers for the next day. I cooked some pasta added a store bought alfredo sauce, julienne some bell peppers and topped it with the chicken pallard. You can also slice the chicken and mix it in to the pasta. It was so delicious....=:)

MOLTEN BUTTERSCOTCH CAKE AND MOLTEN CHOCOLATE CAKE

These are not Filipino desserts but we love them. I have been making molten chocolate cake for quite sometime now. As for the molten butterscotch cake, i got this recipe from Suzanne a myspace friend and became one of our favorite too. These are my go to desserts if i have visitors.

Ingredients:

4 squares semi sweet chocolate
1 stick butter
2 whole large eggs
2 egg yolks
1 cup powedered sugar
1/3 cup flour
6 pieces Oreo cookies
1/2 cup whipped cream topping

Preheat oven to 425 degrees F.
Microwave chocolate and butter in a microwaveable bowl on High 2 min. or until butter is melted.
Stir with wire whisk until chocolate is completely melted and mixture is well blended.
Beat whole eggs, egg yolks, sugar and flour with wire whisk until well blended.
Gradually add to chocolate mixture beating constantly until well blended.
Butter 6 ramekins and dust with cocoa powder. (Flour could be used to dust the ramekins but will leave white spots on the cake, not a nice presentation )
Place 1 cookie on the bottom of each ramekins.
Cover evenly with batter.
Bake 8 minutes or until cakes are firm around edges but still soft in centers.
Let it stand for 1 min.
Carefully loosen the cake by using a small thin knife.
Invert onto a dessert plate and garnish with whipped cream.

MOLTEN BUTTERSCOTCH CAKE

Ingredients:
6 teaspoons of graham cracker crumbs
1 cup butterscotch chips (6 oz)
2/3 cup butter or margarine
3 whole eggs
3 egg yolks
3/4 cup packed brown sugar (i suggest 1/2 cup only)
1/2 cup all purpose flour

Heat oven to 450 degrees F.
Butter the bottoms and sides of 6 ramekins (custard cups).
Sprinkle 1 teaspoon cracker crumbs onto the bottom and around side of each cup.
In a small saucepan, melt butterscotch chips and butter over medium heat, stirring constantly. Remove from heat; cool sligthly, about 5 minutes.
Meanwhile, in a large bowl, beat whole eggs and egg yolks with wire whisk or egg beater until well blended then mix in the flour.
Divide batter evenly among the ramekins/cups.
Place cups on cookie sheet with sides.
Bake 12 to 14 minutes or until sides are set and centers are still soft.
Let stand for 3 minutes.
Run small knife along sides of cakes to loosen.
Invert onto a dessert plate and garnish with whipped cream topping or icecream.

PINTOS ( CEBUANO SWEET TAMALES)

I have made this a couple of times but was never satisfied. I have not made this for years until my daughter reminded me about the sweet tamales i use to make while we were at Mexicantown during the Cinco de Mayo. So, i revisited the recipe did some tweaking and finally i believe i perfected the recipe this time=;)

Ingredients:

3 cups scraped young corn (from fresh young corn on the cob)

1 can condensed milk

2 egg yolks

2 tbsp. melted butter

1/4 cup cornstarch

1/4 cup masa harina (corn meal)***

***you will have to adjust the amount of cornmeal depending on the consistency of the mix.

1. Mix all ingredients. Prepare fresh husk of young corn. Use husk near the cob as it is the best part and easier to handle. If you’re using dried corn husk soak in warm water for few minutes.

2. Drop a heaping tablespoon of young corn mixture into middle of corn husk. Fold husk lengthwise and tie ends or bring two ends together, tie then push mixture to center.

3. Steam tied husk (pintos) for at least 30 minutes

NILAGANG BAKA/BULALO (BEEF STEW)

Nilagang baka and Bulalo are basically similar, it literally means "to boil". Nilagang baka could be just beef sans the bones or w/ bones while Bulalo calls for beef meat and bones (bone marrows to be specific). This type of dish are called differently depending on what province you come from. The Luzon provinces calls this stew bulalo while other provinces calls it Nilaga.

This dish was always a staple especially during rainy days or when someone is sick. My Mom pairs fried fish or fried dried fish as our side dish for this stew and ofcourse steamed white rice. Now, my family loves this as well sans the fried fish but i make a sauce on the side. It's soy sauce with lemon juice or Maggi seasoning w/c is available at any Asian Market.

Serving Size : 6 Preparation Time: 2 hrs
Amount Measure -- Ingredient
-------- ------------ --------------------------------
4 pounds beef chuck roast -- cut in 2" cubes
2 medium onions -- quartered
1 small cabbage -- cut into wedges or
1 package fresh spinach
1 small acorn squash or butternut squash -- cut in 1inch cubes
1 small chayote -- cut in 1 inch cubes
2 pieces chili pepper -- cleaned
1 medium sweet pepper (any color) -- cut in 1 inch cubes
1 inch ginger -- crushed
1 stalk lemongrass -- cut in 2" pieces
4 pieces whole pepper corns
1 tablespoon salt or more

1. In a large pot place beef, onions, ginger, lemon grass, peppercorns and water enough to cover the meat. Bring to a boil. Skim the scum.

2. Add salt and cover and let it cook for 1 1/2 hours or until beef is very tender. Add water if needed maintaining enough water to cover the meat.

3. At this point check if beef is already tender, adjust the seasonings, and add the squash and chayote. Cover and let cook for another 20 minutes or until squash and chayote are cooked.

4. Add the spinach or cabbage, cover and turn of the heat. Spinach and cabbage will be cooked by the carry over cooking.

5. Serve w/ brown rice and fish sauce condiments.

- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items):699.7 Calories; 47.8g Fat (62.0% calories from fat); 51.1g Protein; 14.8g Carbohydrates; 175mg Cholesterol; 189mg Sodium. Exchanges: 7 Lean Meat; 2 ½ Vegetable; 5 Fat

MANDUNGGADA

Mandunggada (Beef, Tripe and Liver with salted Black Beans)

This is one of Mama D's recipe that i like. Like i mentioned before my Mom doesn't use the measuring gadgets but i have made this several times that i managed to come up w/ the exact measurements.

Y: 12 servings or half tray

1/2 lb honeycomb tripe
1/2 lb tripe
1/2 lb liver (beef)
1/2 lb beef
1 c salted black beans (tausi)
2 medium carrots julienne
2 small chayote or 1 small green papaya julienne
2 bell peppers (red and green) julienne
1 can bamboo shoot julienne
1/2 pkg kamias julienne
1 medium white onion chopped
1 tablespoon ginger minced
2 cloves garlic minced
2 medium tomatoes julienne
1 c vinegar
2 tablespoon paprika
soy sauce or beef bouillion if needed

Bring tripes into a boil until tender.
Slice /julienne meat, liver and tripes. Set aside.
In a pan, saute garlic, ginger and onions until it turns translucent
Add in the beef and stir for few minutes then add in the tripe and liver. Let it simmer for few minutes.
Stir in black beans and pour 1/2 cup vinegar, mix well and let it simmer until meat is tender.
At this point taste and adjust the vinegar, add the remaining 1/2 cup if needed or add soysauce.
Mix in the rest of the vegetables and paprika. Stir and bring to a boil until meat are tender and vegetables are cooked but still firm.
Taste and adjust flavor.
Serve with steamed rice.

FIRECRACKER SHRIMP WITH SWEET CHILI SAUCE

This recipe is so easy, simple and delicious. The recipe is called Firecracker because of how it looks like. This is great as an appetizer for a party. Although we love this as our main course as well.

FIRECRACKER SHRIMP WITH SWEET CHILI SAUCE

25 large tail-on shrimp deveined and nicked on the inner curved part. This is to prevent shrimp to curl when cooked.

15 egg roll wrappers cut in half diagonally (2 triangles) or wanton wrappers, oil for frying

Marinade:

1 tsp minced garlic
1/2 c cilantro chopped
1/2 tsp olive or canola oil
1 tsp lime juice

Cornstarch "slurry" (mix well to make paste)

1 Tb cornstarch
1/4 cup water


1. Combine marinade ingredients in bowl, marinate shrimp for 20 minutes.
2. Wrap each shrimp in an egg roll or wanton wrapper. Seal with cornstarch paste.
3. Fry in hot oil (375) for 3 minutes, until golden brown and shrimp is cooked through.

Serve with sweet chili sauce for dipping.

TIP ON HOW TO CHECK IF YOUR OIL IS HOT: DIP A WOODEN SPOON HANDLE INTO THE OIL, BUBBLES WILL FORM AROUND THE HANDLE IF IT'S HOT ENOUGH.

ARROZ ALA CUBANA PIA’S VERSION

Serving Size : 6 Preparation Time :1:00
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground pork
6 tablespoons cooking oil
6 pieces saba or plantain bananas -- cut lengthwise
2 small potatoes -- diced
4 cloves garlic -- minced
1 large red or sweet onion -- chopped
4 pieces tomatoes -- chopped
1/2 cup carrot -- diced
1/2 cup red and green bell peppers -- diced
1/2 teaspoon ground black pepper
1 tablespoon soy sauce
1 cup water
1/4 cup raisins
1 tablespoon cornstarch or tapioca starch
2 tablespoons water
6 large eggs -- sunny side up


In a pan, over medium-high heat, pour 1/3 of oil, fry the bananas until golden brown. Remove from pan. Drain in paper towel.

Using the same pan, put half of the remaining cooking oil. Heat again. Stir-fry the potatoes until sides are lightly brown. Remove from pan. Pour oil and set aside.

On the pan cook ground pork until brown. Drain out excess oil. Add in the garlic, onion. Stir until onion turns translucent. Add tomatoes, carrots and peppers mix and stir until cooked. Add little water if necessary.

Season and taste. Cover. Bring to boil. Then, reduce heat to low. Simmer for 12 minutes.

Add the potatoes, raisins and thickening agent. Mix well. Bring to boil.

Serve with fried bananas, rice and sunny side up egg.


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FISH CALDILLO

This recipe is my eldest brother's favorite, he loves this dish. I remember every time my mom fries some fish she saves a piece or two. Debones them and flakes the meat. This will be for the caldillo the next day.

FISH CALDILLO

Serving Size : 6 Preparation Time :0:20
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 big fleshy fish -- fried, salmon sardines can be a good substitute too
2 tablespoons oil
1 tablespoon garlic -- minced
1 small ginger -- julienned
2 large eggs -- beaten
6 Cups chicken broth or water
1 teaspoon salt
1/4 teaspoon black pepper -- ground
1/2 tablespoon soy sauce

* ADJUST SEASONING TO YOUR TASTE.

1. Saute' the garlic, onion and ginger in hot oil.
2. Add the broth and seasoninings.
3. Bring to a boil add the fish and let simmer. Just before serving, add beaten eggs and stir slightly.
4. Garnish with sliced green onions.
5. Best served for brunch (breakfast/lunch) with fried rice.

ALMONDIGAS (MeatBall Noodle Soup)

This is our favorite comfort food. My Mama always make this for us especially during the rainy season.

Recipe By : MAMA DADING
Serving Size : 10
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup ground beef
1 cup ground pork
3 cloves garlic minced (divide into 2, for meat balls and sauté)
1 medium egg
1 medium onion -- chopped
1 teaspoon salt
4 cups chicken broth or rice water
1/8 teaspoon white pepper
2 teaspoons soy sauce
2 bundles Misua (Extra thin rice noodles) – cut
1 sprig Thai basil (Optional)
1 piece green onions (thinly sliced)
Oil for deep frying
S & P To taste


1. Combine the first 6 ingredients and form into small sized balls.

2. Fry meat balls until brown. Set aside

3. Sauté garlic and onion.

4. Add the broth and bring to a boil.

5. Drop in meat balls slowly and simmer for 10 minutes.

6. Add misua noodles, bring to a boil.

7. Add Thai basil (optional) and season.

8. Should serve hot. Garnish with green onions.

INIT NGA SABAW, LAMI KAAYO LABI TING-ULAN - HOT SOUP IS VERY GOOD ESP. ON RAINY DAYS