Time is my enemy., can't blog more often because of my new teaching job.. Adviser of Grade IV students is really a time consuming and tasking work that you could imagine... And just recently a friend of mine ask me to cater her luau birthday party. Here's picture : spaghetti , hawaiian kabob, and roast chicken...
Last March 10, we celebrate my son Jarell 6th birthday. Its simple but fun "salo-salo"
I bought a petit Choco Strawberries Cake. My sister cooked the Maja Blanca. So creamy and yummy pilipino dessert.
This famous Maja Blanca Recipe is made from coconut milk and corn starch. PinoyRecipe.net provides you this Maja Blanca recipe for you to enjoy this native delicacy.
Estimated cooking time: 1 hour and 20 minutes
Maja Blanca Ingredients:
1/2 c. thick coconut milk
1 c. rice flour
1 c. sugar
1/2 c. cornstarch
3 tbsp sweet corn kernel
4 c. fresh coconut milk or water
1/2 c. grated frozen buko (optional)
Maja Blanca Cooking Instructions:
Boil thick coconut milk in a saucepan until the oil is extracted and the precipitate forms into a dark brown color. This is called latik. Drain the latik from the oil and set aside.
Grease a 13-inch rectangular dish with coconut oil. Set aside. In a medium saucepan, blend rice flour, sugar,sweet corn kernels, cornstarch, and fresh coconut milk. Stir in grated buko (if used). Boil over slow heat, stirring constantly to prevent lumps, until mixture is clear for about 3-5 minutes.
Pour hot mixture into prepared dish and allow to set. Sprinkle latik on top. Cool before slicing.
When rice flour is not available, soak 2 cups rice in 2 cups water overnight. Put through blender and process until smooth.
But, still have Pansit Ala Pobre to combined with our Maja Blanca.
Estimated cooking & preparation time: 45 minutes
Pancit Bihon Ingredients:
1 8 oz. pack pancit bihon noodles
1 cooked chicken breast, shredded
2 cups of chicken broth or 2 chicken bouillon cubes dissolved in 2 cups of water
1 onion, pealed and sliced
3 cloves of garlic, crushed and minced
1/3 cup scallions, cut into pieces
1 carrot, sliced into strips
2 tablespoons of cooking oil
3/4 cup diced celery
3 tablespoons soy sauce
Salt and pepper to taste
5 pieces of calamansi or 1 lemon, sliced
Pancit Bihon Cooking Instructions:
Soak the pancit bihon noodles to soften for 10 minutes
Grease a large pan or wok with oil. Sauté garlic and onions.
Add the chicken broth, the shredded chicken breast and all the vegetables until cooked.
Mix in the pancit bihon noodles and add the soy sauce, cook for about 5 minutes or until the noodles are soft.
Salt and pepper to taste.
Serve hot with sliced calamansi on the side.
Calamansi or lemon is to be squeezed into the pancit bihon before eating.
5. Grated coconut (white, without the brown woody parts of shell or niyog*)
You will need:
1. Cassava grater
2. Blender Steamer
3. Coconut grater
1. Peel cassava and grate finely with a metal grater oyer a large bowl.
2. Add water and sugar to cassava. Mix well.
3. Process cassava mixture in a blender or food processor to get a smooth texture. Add drops of food color if desired.
4. Pour mixture into small tin cups. Arrange tin cups in a steamer filled one-third with water. Over medium heat, steam, covered, until cassava mixture becomes transparent, about 15 minutes.
5. Remove pichi pichi from tin cups. Coat with freshly grated coconut before serving.
Originally this is a chicken recipe were trying to perfect/practice. Our aim is to use my herb/spice in the garden (tarragon, rosemary, thyme,dill and etc..). Later we try it on a Pork Loin.. Then, were confuse which one taste better..
Tarragon Pork Roast
2 kilo pork roast
1/4 cup honey
2 tablespoons Dijon mustard
black pepper to taste
5-10 tarragon leaves
1/2 teaspoon salt
Preheat oven to 300 degrees F (150 degrees C). Score 1/2 inch slits in your roast and place in baking dish.
Combine honey, mustard, pepper, tarragon, and salt in small bowl; mix until well blended. Brush mixture over roast, working well into slits.
Bake roast in preheated oven for one hour. Remove roast from oven and flip in pan. Brush remaining honey sauce over roast. Return to oven and continue baking for 45 minutes to an hour or until internal temperature reaches 170 degrees F (75 degrees C). let stand for 15 minutes before slicing.
3 tablespoons cornstarch
gripping sauce from the roast pork loin
Toast cornstarch, then dissolve it in a small amount of water, set aside.
Deglazed pan to a make a sauce from the roast pork.
Combine the cornstarch mixture and deglazed sauce in a saucepan with low heat. Then season to taste and cook until thickened.
I made this singapore chili crab about 5 months ago and we miss it. I'm trying to cook this but can't find a big and perfect crab for this yummy... delicious... meal.
Mise en place
2 Fresh whole crabs
1/2 Cup Flour
1/4 Cup Peanut oil
1 md Onion, finely chopped
5 Tbs Ginger, grated
4 Cloves, grated
5 Red chilies, finely chopped
2 Cups Ketchup
1 Cup Water
2 Tbs Soy sauce
2 Tbs Sweet chili sauce
1 Tbs Rice wine vinegar
2 Tbs Softened brown sugar
Wash the crabs well and scrub the shell. Using a large cleaver, cut the crabs in half and rinse well under cold water, carefully removing the yellow gills or spongy parts. With the flat side of the cleaver, crack the legs and larger front claws. (This is to makes eating crab easier.) Lightly and carefully coat the shells with a little flour.
1. Heat about 2 tablespoons peanut oil in a large wok and cook two crab halves at a time. Using a metal utensil, carefully turn and hold the crab in the hot oil until the shell just turns red. Repeat with the remaining crab halves.
2. Add the remaining oil to the wok and cook the onion, ginger, garlic and chili for 5 minutes over medium heat and stirring regularly.
Add the ketchup, water, soy sauce, chili sauce, vinegar and sugar. Bring to boil and cook for 15 minutes.
3. Return the crab to the wok and simmer, turning carefully in the sauce for 10 minutes or until the crab meat turns white. Do not overcook.
Serve with steamed rice.