Taste Buds Unlimited by Beth Celis

TOKWA, PORK STIR-FRY

 

 

 

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TOKWA, PORK STIR-FRY

½ kg pork liempo, cubed
1 tsp salt
1 tsp pepper
1 tbsp chopped garlic
1 small onion, sliced
4 pieces tokwa, fried and cubed
¼ -½ cup chopped kinchay …
2 pieces red bell pepper, sliced
1 cup pork stock
½ cup Oyster Sauce

Put liempo on a non stick pan. Season with salt and pepper. Cook pork until fat has been extracted and pork is golden brown in color.
Remove excess oil from the pan, leaving only around 2 tbsp.
Push fried pork to 1 side of the pan and sauté garlic and onion until translucent.
Add ¼ – ½ cup of kinchay depending on your taste preference. Stir in prepared tokwa and sliced bell pepper. Cook while stirring for another 2 minutes.
Pour in water and bring to a boil. Season with Oyster Sauce to taste.

adapted from: http://ww1.nestle.com.ph/recipe/recipes/recipedetails.asp?ID=1796See more

JELLY ROLL (British Swiss Roll) RECIPE

JELLY ROLL (British Swiss Roll) RECIPE

Jelly roll or Swiss roll as it is known in the UK is a firm favourite in our household.  My Peter is particularly partial to a bit of Swiss roll with a big mug of hot steaming tea, of course. 🙂  This is his favourite tea-time treat.

 

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JELLY ROLL RECIPE

Ingredients:

6 eggs, separated
1/4 cup water
1-1/2 cups sugar, divided
1 teaspoon vanilla extract
1 teaspoon lemon extract
1-1/4 cups cake flour
1/2 teaspoon baking powder…
1/2 teaspoon salt
1 teaspoon cream of tartar
Confectioners’ sugar
1 jar (12 ounces) strawberry, raspberry or currant jelly (or any jelly preferred)

Place egg whites in large bowl; let stand at room temperature for 30 minutes.

Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside.

Preheat oven to 350°.

In a large bowl, beat egg yolks and water on high speed 5 minutes or until thick and lemon-colored.

Gradually beat in 1 cup sugar. Stir in extracts.

Sift flour, baking powder and salt together twice; gradually add to yolk mixture and mix well (batter will be very thick).

Add cream of tartar to egg whites; with clean beaters, beat on medium until soft peaks form.

Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved.

Continue beating until soft glossy peaks form.

Fold a fourth of the egg whites into batter, then fold in remaining whites.

Spread evenly into prepared pan.

Bake 15-18 minutes or until cake springs back when lightly touched. Cool for 5 minutes.

Invert onto a kitchen towel dusted with confectioners’ sugar.

Gently peel off waxed paper.

Roll up cake in the towel jelly-roll style, starting with a short side.

Cool completely on a wire rack.

Unroll cake; spread evenly with jelly.

Roll up; dust with confectioners’ sugar.

Yield: 8-10 servings.

http://www.tasteofhome.com/recipes/prize-winning-jelly-rollSee more

MASHED POTATOES

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MASHED POTATOES

1/2 kg potatoes, cut into 2 in cubes
1 teaspoon Sea Salt
1/4 teaspoon onion powder
2 Tbsp melted butter
1/4 cup milk
1/4 all purpose cream
Salt & Pepper to taste…

Peel potatoes, dice into 2 inch chunks. Bring to boil in saucepan, with enough water to just cover the potatoes. Add sea salt. Potatoes are fully cooked when stabbed through with a fork. Drain, leaving a small amount of water in bottom of pan. Put potatoes back on burner. Add butter and stir, enough to completely coat all potato chunks. Keep potatoes moving so they do not burn. Stir in onion powder. Remove from stove. With either a potato masher or electric beaters, begin to mash/whip potatoes, adding evaporated milk slowly then add all purpose cream and stir until proper consistency is achieved. If using an old-fashioned masher, be sure that all chunks are broken up, and then finish with a whisk. Add additional butter if desired and salt & pepper to taste.

The onion powder is purely optional, garlic powder may also be used.

Adapted from: http://www.copykat.com/2009/05/19/old-fashioned-mashed-potatoes/See more

HOTOTAY SOUP

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HOTOTAY SOUP

1/4 kg pork, sliced thinly
1/4 boiled chicken breast, shredded
100 grams pig liver, sliced thinly
4 to 6 cups chicken stock or chicken broth
2 cups Napa cabbage, chopped
1 1/2 cups fresh Shitake mushrooms, chopped
1 cup carrots, sliced…
1/2 cup tenga ng daga (black fungus)
1/2 cup baby corn, halved
1 cup green onion,chopped finely
1 medium onion, chopped
2 teaspoons minced garlic
3 pieces raw eggs
2 teaspoons salt
1 teasoon ground black pepper
2 tablespoons cooking oil

Heat oil in a cooking pot.
Saute garlic and onion.
When the onion becomes soft, add the pork and cook until the color turns light brown.
Put-in the chicken and liver, and cook for 3 to 5 minutes.
Pour-in the chicken stock or chicken broth. Let boil and simmer for 7 to 10 minutes.
Add carrots, mushroom and black fungus. Stir and cook for 3 minutes.
Put-in the rest of the vegetables, salt and ground black pepper. Stir and cook for 2 minutes.
Turn off heat, and then transfer to individual serving bowls.
Crack and place one egg per bowl.
Serve hot.Share and enjoy!
Number of servings (yield): 3

Adapted from: http://panlasangpinoy.com/2011/08/29/hototay-soup/
Photo Credit: http://www.pinoyexchange.com/forums/showthread.php?t=532698&page=18See more

FRUIT SALAD with Buco

This is the queen of fruit salads. It has bright, shiny colours, it has texture, it is healthyish (lol) and super delicious too. Fit to serve to anyone with discerning palate.

This fruit salad won’t let you down.

Go on try it, give someone a treat!
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FRUIT SALAD with buco

1 pack all purpose cream
1 cup condensed milk (or 1 can if you want it sweeter)
1 can fruit cocktail, drained
3 cups shredded young coconut(buko)
1 bottle nata de coco (optional)

Combine all ingredients until well blended, chill overnight. Serve. You can also garnish with grated cheese if you want.

Adapted from: http://lutongcavite.blogspot.com/2012/10/fruit-salad.html

SWEET BREAD PUDDING RECIPE

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SWEET BREAD PUDDING RECIPE
10-12 cups stale bread, brioche, or sweet rolls, torn into bite-sized pieces
5 cups whole milk (or a blend of milk and cream, if you’re feeling extra decadent)
6 eggs
1 cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon cinnamon
1/8 teaspoon salt…Optional Bread Pudding Ingredients: 1/2 cup raisins or other dried fruit, 1/2 cup toasted nuts, 1 chopped apple or other fresh fruit
Optional Flavoring Ingredients: zest of one lemon, zest of one orange, 1/4 cup rum or grand marnier
Optional Toppings: 1/4 cup granulated sugar, 1/3 cup brown sugar, streusel topping

Equipment
9×13 (or other 3-quart) baking dish

1. Butter the inside of your baking dish and arrange the bread pieces inside. If you’re using raisins, nuts, fruit, or any other pudding ingredients, sprinkle them over the bread so they are evenly distributed.

2. Whisk together the milk, eggs, sugar, vanilla, cinnamon, salt, and any extra flavoring ingredients you’re using.

3. Slowly pour the milk mixture over the pudding, making sure it gets into all the nooks and crannies. Cover the casserole and refrigerate for at least one hour or overnight to fully absorb the custard.

4. Pre-heat the oven to 325° with a rack in the middle of the oven. Set the pudding on the counter while the oven is pre-heating to take some of the chill off.

5. Sprinkle any toppings over the pudding and bake uncovered for 45 – 55 minutes. The pudding is done when a toothpick inserted in the middle comes out clean and the tips are starting to toast.

6. Let stand for at least 10 minutes before serving. Leftovers will keep refrigerated for up to a week.

http://www.thekitchn.com/basic-recipes-how-to-make-swee-137763

Buko Pie

BUKO PIE

2 sheets ready-made flaky pastry
4 young coconuts
3/4 cup white sugar
1/2 cup cornstarch
1/2 cup young coconut water
2/3 cup evaporated milk

Method (Filling)
1. Open coconuts then reserve the liquid, scrape of meat from young coconuts then set aside.
2. In a sauce pan pour milk and sugar, turn heat to low and mix continuously until sugar is dissolved.
3. Add the young coconut meat let it cook for 2 minutes.
4. Dissolve cornstarch in the coconut water then pour into the sauce pan. Cook until sauce thickens then turn heat off.
5. Set it aside and let it cool.

Method (Pie)
1. Lay down one sheet of ready-made flaky pastry in a 9 in pie pan.
2. Place the filling then cover it with the remaining ready-made flaky pastry, seal the ends by pinching them. Using a fork pierce top dough with holes then bake in a 190C or 375F preheated oven for 50 minutes or until top turns light golden brown in colour.
3. Serve while hot.

How to Make Flaky Pastry Pie Crust (Makes a double crust for an 8-9″ pie)

2 cups flour
1 tsp salt
2/3 cup shortening
ice water (somewhere between 4-12 Tablespoons, probably)
Sift the flour and salt together.
Cut in shortening until mixture resembles cornmeal or little balls.
Sprinkle 4 Tablespoons of ice water over surface and mix lightly and quickly with a fork.
If dough doesn’t stick together, add 1-2 more Tablespoons, mix again. Repeat until dough starts to hold together.
Press the dough together. Divide into 2 balls.
Roll each ball until about 3″ larger than pie pan’s diameter.
Cover with a damp cloth while preparing the filling.
Cook according to filling recipe.

http://angsarap.net/2012/07/03/buko-pie/
Photo Credit: http://www.medskul.com/gallery/showphoto.php?photo=4787
http://www.joyfulabode.com/2008/09/15/how-to-make-flaky-pastry-pie-crust-step-by-step-with-photos/

Pork & Chicken Pochero

This is a beautiful and delicious recipe. It is an impressive recipe in a gourmet kind to serve to your guests.

PORK-AND-CHICKEN POCHERO

www.bubblews.com/news/210643-pork-pochero

INGREDIENTS :
1/2 kilo Pork-liempo-belly
1/2 kilo of Chicken
1/2 Head-garlic , chopped
1 medium size Onion , chopped
4 pcs. Plantain-banana (saba) , sliced diagonally
2 small size Potato , quartered
1 small bundle, Green-beans , trimmed
1/2 small Cabbage , quartered
1 bundle Chinese-cabbage , trimmed
1/4 cup of Fish-sauce
1 big can Baked-beans
1/2 cup Tomato-sauce
1 tbsp. Peppercorns
Salt to taste
Cooking oil to saute


PROCEDURE :

1. Cut Pork-belly and Chicken into serving pieces, wash thoroughly.
2. In a sauce pan saute Garlic and Onion then add the Pork and Chicken .
3. Stir cook until color changes.
4. Add Fish-sauce and Tomato-sauce , stir cook for 2-3 minutes.
5. Add 3-4 cups of water and Peppercorns , bring to a boil.
6. Simmer for 20-30 minutes or until +Pork is tender, add more Water as necessary.
7. Add Potato and simmer for another 3-5 minutes or until Potato are tender.
8. Add Plantain-banana and other vegetables.
9. Cook for 3-5 minutes or until Vegetables are cooked.
10. Season with salt to taste if required.
11. Add Baked-beans and cook for another minute.

Once you are done, put it on a clean bowl or plate..

Serve it with rice!