November 06, 2016 – Sunday

Today, I’ll be blogging about recipes that’s originally from my homeland Philippines and made a tweak to make it more like a fusion…let’s start now

LOCAL RECIPES WITH A TWIST

  • Chicken Stew “Chicken asado Ala Kapampangan style”

Ingredients

  • 2 lbs chicken, cut into serving pieces
  • ¼ cup lemon juice
  • 2 tablespoons soy sauce
  • ¼ cup butter
  • 1½ cup of tomato sauce
  • 1 large onion, diced
  • 2 pieces dried bay leaves
  • 2 large potatoes, quartered
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ¾ cup cooking oil

Instructions

  1. Rub the chicken with salt and pepper and let stand for at least 30 minutes.
  2. Heat a frying pan then pour-in the cooking oil and Pan Fry the chicken. Set aside.
  3. Heat a cooking pot or wok then put-in the butter.
  4. When the butter is hot enough, add the onions and sauté until the texture becomes soft.
  5. Add-in the bay leaves and cook for a minute.
  6. Pour-in the tomato sauce and bring to a boil.
  7. Add the soy sauce and lemon juice then stir to ensure that the mixture is properly distributed and simmer for 5 to 7 minutes.
  8. Add the pan-fried chicken and simmer for 10 minutes.
  9. Place the potatoes in and continue to simmer for 7 to 12 minutes.
  10. Turn off the heat then transfer to a serving plate and serve.
  11. Share and enjoy!
  • Butter cookies “lengua de gato” (Thanks Jun Belen)

Yeilds: 100 cookies | Prep Time: 10 Mins | Bake Time: 15 Mins

Ingredients:

10 oz butter (2 1/2 sticks)
1 tablespoon Pam cooking spray, optional
1 egg yolk
3 oz + 1 tablespoon powdered sugar
1/4 teaspoon salt
11 oz all-purpose flour
4 oz corn starch
2 tablespoons full cream milk/whole milk
1/2 teaspoon vanilla extract

Method:

Cream butter with Pam cooking spray, sugar, egg yolk, salt and vanilla extract until fluffy. Add in milk and mix well.

Fold in multi-purpose flour and corn starch. Mix until dough become soft and not stick on hands.

Preheat oven to 350 degree Fahrenheit. Line two baking sheets with parchment paper. Roll the dough to 1/4 inch thick. Cut into rounds or whatever shapes you wish using cookie cutters. Place the cookies on the prepared baking sheets and place in the refrigerator for about 15 minutes. This will firm up the dough so the cookies will maintain their shape when baked.

Bake for 15 minutes, or until cookies are lightly brown. Cool on rack.

  • Did Cornbread “bibingka” (thanks Carol Ojeda-Kimbrough)

 

          Ingridients:

    • 2 cups rice flour              
    • 2 cups yellow cornmeal flour 
    • Pinch of salt
    • 2 tbsp. baking powder

    • 6 well beaten eggs
    • 1 ½ cups sugar
    • 6 tbsp. unsalted butter, melted
    • 2 cans (400 ml) coconut milk
    • ¼ cup whole milk
    • 1 to 2 cans creamed corn (depending on your taste)

    • banana leaves to line baking sheet/pan
    • 1 tbsp. melted unsalted butter
    • 2 tbsp sugar for topping

    Cooking Procedures :

    1. Preheat oven to 350°F (160°C).  Line a half sheet baking pan with aluminum foil (not necessary, I just do so because I’m lazy and this keeps the pan clean) and then line that with banana leaves (cut according to the size of the pan and pass over a flame to soften the leaves); set aside. The banana leaves give a nice aroma to the bibingka.   Or it you are using the pie tins/pans, line with banana leaves (or spray with Pam if not using banana leaves).  Set aside. (If you don’t have banana leaves, you may use parchment paper, greased with butter or PAM).
    2. In a bowl, place rice flour, cornmeal flour, salt, and baking powder, and stir together until fairly mixed.
    3. In a separate bowl, beat eggs until fluffy, then add sugar and melted butter, continue whisking until foamy. 
    4. Add dry ingredients and coconut milk and whole milk (I use the whole milk to “rinse” the coconut tins so I can get all the coconut milk; mix until all ingredients are thoroughly incorporated.  Add the creamed corn and mix.
    5. Pour batter mixture into prepared pan. Bake for 30 – 40 minutes (half sheet pan) or until browned (a toothpick inserted in the center comes out clean).  The cooking time will be less for the pie pans – maybe 15-20 minutes but do the toothpick test to be sure.
    6. Remove from oven when done, spread/brush melted butter on top and sprinkle with about 1-2 tbsp sugar.  Cut into squares (or wedges) and serve. 

    Please leave us a commentary or suggestions, we love to hear from you

    ====

    Carpe40Diem

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