cup all-purpose flour 3/4 cup water 3/4-cup milk dash of salt 4 eggs 2 t butter
Sift flour and salt into a bowl. Add water, a little at a time, whisking constantly. Add eggs, one at a time- keep whisking. Finally, add milk, stirring vigorously until batter is smooth. Melt butter and add to bater. Let batter sit for about 1 hour. Heat a crepe iron or a small frying pan. Immediately tilt pan in all directions so batter covers bottom.
Bake for about 1 minute or until lightly browned on the bottom. Check by lifting the crepe with a spatula. Quickly turn the crepe over and bake on the other side for 15 seconds. Serve immidiately (or prepare with your favorite filling) Serves 4
Tips: Crepes may be frozen. Place in a piece of foil in between them for easier handling when thawing and rehating.
Ingredients 3 eggs 2 cups sugar 1 cup evaporated milk (fresh milk can be substituted) 7 cups raw cassava, grated (or frozen) - cassava are now available in most groceries in cities with a large Latin American or Asian population. 1/4 cup butter, melted banana leaves (available frozen in Philippine stores; or use cookie sheet or something) For the topping 1 cup thick coconut milk (available in Asian stores) 2 tablespoon flour 1 can condensed milk 2 egg yolks 2 tablespoons grated cheddar cheese
Directions 1. Beat eggs and sugar till lemon colored. Add the rest of the ingredients. Pour into a greased 9x9 in pan lined with banana leaves (or cookie sheet). 2. Mix coconut milk with the flour. Add condensed milk and cook over medium heat till thick. Add eggyolks and mix well. Return to heat and cook 5 minutes more. Pour over baked bibingka. Sprinkle with the grated cheese and broil till golden brown.
250 g. ox leg 1/8c. annato seeds 1 lunch pf pechay (bok choy) peanut butter 1/4 c. pf rice flour 1 while garlic minced 2 tlbs. of cooking oil salt to taste
1) Cut ox leg into 3 inch pieces.2) Boil once and discard water. Boil again until tender.3) Saut? garlic and onion in oil.4) Add achuete water, saut?ed garlic and onions to meat and bring to a boil.5) Add vegetables and enough water to make a sauce.6) Add the powdered rice and peanut butter dissolved in 3/4cup water into the meat.7) Season with salt and pepper
beef with little fat 1 onion, chopped 1 clove garlic, crushed 1 red bell peppers cut into cubes 1 cup tomato sauce 1/2 cup tomato paste 1 cube beef broth bay leaf, 2 large pieces 1 German sausage salt, peppercorns Potatoes, green beens and carrots
Boil the beef (until tender) in the beef broth with a dash of salt and about 20 pcs od peppercorns. Saute garlic, when almost brown, add the beef. Add the tomato sauce and tomate paste. Allow to simmer for 10 minites. Add the bay leaf, bellpeppers, carrots, green beans. If the sauce is too thick add water . Simmer until the potatoes and carrots are cooked
Sweet and Sour Sauce makes 1/2 cup Ingredients: 1 stalk lemon grass 2 teaspoon brown sugar 3 tablespoon fish sauce 1/4 cup fresh lime juice
Preparation: 1. Remove tough outer layers and green parts of lemongrass. Mince tender base parts of lemongrass. 2. Combine ingredients in bowl. Cover and chill.
Hot Chili Sauce makes 1/2 cup Ingredients: 1 fresh jalapeno peppers, seeded and minced 3 tablespoon low sodium soy sauce 2 teaspoon brown sugar 1 small onion, minced
Preparation: Combine ingredients in bowl. Cover and chill.
2 tablespoon fish sauce 1 tablespoon rice wine 3 1/2 teaspoons mince fresh ginger 1 tablespoon chopped cilantro leaves 1/2 pound cooked lobster meat, broken into chunks 2 tablespoons canola oil 2 small mangoes, peeled, seeded and diced 12 8-inch dried rice paper wrappers
Preparation: 1. In a medium bowl, combine fish sauce, rice wine, 1 1/2 tsp ginger and cilantro leaves. Add lobster and toss to coat. Marinate in the refrigirator for 30 minutes. 2. Heat oil in a large skillet. Add lobster mixture, stir and toss for a minute. Remove from heat and let cool. Then mix in mango. 3. Fill a medium bowl with warm water. Dip one of the wrappers in the water for 15 seconds or until softened. Transfer to a dry surface carefully. 4. Arrange 2 to 3 tablespoons of the filling in an even horizontal mound just below the center of the wrapper. 5. Roll up the rice paper to form a tight cylinder, folding in the sides about halfway. Do same on the remaining rolls.
Ingredients: 1 tablespoon miso paste 1/2 tablespoon rice wine 1/2 pound asparagus spears, tough end trimmed and cut in half 2 cups fresh shiitake mushroom caps, thinly slice (you could use different mushroom if you cant find shiitake, which are usually find in asian food stores) 1/4 cup wasabi paste 2 tablespoons canola oil 8 8-inch round dried rice paper wrappers
Preparation: 1. In a small bowl, dissolve miso in warm water and mix in rice wine. Set aside. 2. Heat up canola oil in a large skillet over medium heat. Add shiitake mushrooms and saute until softened. (about 1 minute). Add asparagus spears and saute for a minute. Stir in miso mixture. Remove from heat and cool. 3. Fill a medium bowl with warm water. Dip one of the wrappers in the water for 15 seconds or until softened. Transfer to a dry surface carefully. 4. Arrange 2 to 3 tablespoons of the filling in an even horizontal mound just below the center of the wrapper. 5. Roll up the rice paper to form a tight cylinder, folding in the sides about halfway. Do same on the remaining rolls.
Ingredients: 1 small fresh red chili pepper, minced 3 cloves garlic, minced 2 teaspoons minced fresh ginger 1 tablespoon cooking wine 3 tablespoons oragne juice 1 tablespoon low sodium soy sauce 1 tablespoon canola oil 1/2 pound skinless chicken breast, sliced into thin strips 1 1/2 teaspoon sesame oil 2 scallions, cut into thin shivers 12 8 inch round dried rice paper wrappers
Preparation: 1. Combine chili pepper, garlic, ginger, cooking wine, oj and soy sauce in a medium bowl. Add chicken and toss to coat. Set aside for 15 minutes 2. Heat up canola oil in a small skillet. Saute chicken until light brown or cooked. 3. Fill a medium bowl with warm water. Dip one of the wrappers in the water for 15 seconds or until softened. Transfer to a dry surface carefully. 4. Arrange 2 to 3 tablespoons of the filling in an even horizontal mound just below the center of the wrapper. Add 1 to 2 pieces of scallions. 5. Roll up the rice paper to form a tight cylinder, folding in the sides about halfway. Do same on the remaining rolls.
21/2 cup cake flour, sifted 3 tsp. baking powder 1 tsp. iodized salt 1/2 cup sugar 3/4 cup orange juice, pineapple juice or mango juice (whichever u like) 1/2 cup oil (I used canola) 8 egg yolks combine dry ingredients, make a well. then put oil, yolks & orange juice. beat in one direction until smooth. set aside. beat 8 egg whites, gradually adding 1 c. sugar until soft peaks form. don't overbeat . when done, fold in the batter using a rubber scraper. try not to lift the scraper while folding-in the batter to avoid bubbles. bake in pre-heated oven for 40-55 mins at 350 degrees. don't forget to turn it upside-down to cool especially if you'll use the tube pan.
Frosting:
dissolve 1 c. sugar in 1/2 c. evap milk (you may use 1% milk too). you may add mango bits to this (at least 2 face of the mango). gradually add this to 2 sticks (1 cup) of unsalted butter (softened) while beating at low speed. add whipping cream approximately 1/4 c., when milk mixture has been all added up to the butter. please make sure not to over beat the frosting. Immediately do the frosting on your cake and arrange sliced mangoes on top (bahala ka nang mag create nang kung anong design na gusto mo)
