Coconut Macaroons

1  pack 200 grams Dessiccated Coconut

1  can condensed milk

1/2  cup butter or margarine

1  cup white sugar

4  eggs

100  pieces small paper baking cups

Beat the eggs  Add all other ingredients into the beaten eggs and mix well.  Drop a spoonful of the mixture into the paper cups and bake for 30 minutes at 300F or until light brown.

Chocolate Polvoron

 

 

 

3/4  cup All-purpose flour

1/4  cup sifted cocoa powder

1/2  cup full cream powdered milk

3/4  cup granulated white sugar

1/2 cup soft butter

 

 

1.  Using a non-stick frying pan, toast the flour over medium heat until light brown  Remove from heat and transfer to a largge mixing bowl  Add the rest of the ingredients and mix well.

 

 

2.  Form into ovals or rounds using the polvoron molder  Refrigerate for half an hour before wrapping.

 

 

 

 

Courtesy of Dorothy's Cooking School Cookbook

Butterscotch Bars

It was a rainy saturday so I decided to make Butterscotch Bars for our snack .... it's a simple recipe but its chewy and yummy! Try it! :)

2 1/4  cups all-purpose flour
2 1/2  teaspoons sifted baking powder
1/2  teaspoon fine salt
3/4  cup butter
1/2  cup granulated white sugar
2  cups dark brown sugar
3  whole eggs
1  teaspoon pure vanilla extract
raisins and nuts (optional)

1.  Preheat the oven to 350 degrees Fahrenheit.  Line an 8 by 12 inches rectangular baking pan, 2 1/2 inches high, with aluminum foil.  Set aside.

2.  In a bowl, combine the flour, the baking powder and the fine salt.  Set aside.

3.  In another bowl, using an electric mixer, cream the butter until light and fluffy.  Add the white and brown sugar and beat until blended.  Add the eggs and the vanilla extract and mix well.

4.  Pour the flour mixture.  At this stage, use a rubber scraper or wooden spoon.  Beat only until combined.

5.  Transfer the cookie batter to the prepared baking pan.  Bake for 45 to 55 minutes or until a toothpick inserted in all four concerns comes out dry.



Courtesy of Dorothy's cooking school cookbook

MUFFINS ..... Anyone?

I made some muffins when my sister and nephew were here for a vacation. They brought different kinds of Muffin Mix so I tried and baked it then! :)

Blueberry Muffin

Cinnamon Crumble Muffin

Triple Chocolate Muffin

 

Tempura

Tempura is a Japanese dish of seafood or vegetables dipped in batter and deep-fried.

My mom made it earlier for our lunch...... I love it! :)



1/2 kilo fresh shrimps

1 cup all purpose flour, sifted

1 cup water

1 egg, slightly beaten

1/4 tsp. salt



Shell shrimps, slit the back and open butterfly fashion. Devein and wash thoroughly. Dry. Set aside in a cool place. In a bowl, prepare the batter by combining water, egg, flour and salt. Stir 5 times. Mixture should be lumpy. Dip shrimps in the batter and deep fat fry. Serve hot with Tempura sauce.

Tempura Sauce

1/2 cup hot water

1 piece bouillon cube

2 tbsps. soy sauce

1 tbsp. sugar

1/2 tsp. vetsin

1 tsp. ginger, grated

2 tbsps. radish, grated



Combine all ingredients together and serve with tempura.

Kare - Kare

Kare-Kare is a Philippine stew. It is made from peanut sauce with a variety of vegetables, stewed oxtail, beef or pork, and occasionally offal or tripe. Meat variants may include goat meat or (rarely) chicken. It is often eaten with bagoong (shrimp paste). Traditionally, any Filipino fiesta (particularly in Pampanga region) is not complete without kare-kare. In some Filipino-American versions of the dish, oxtail is exclusively used as the meat.

It's my mom's specialty! :)

1 oxtail
1 pork pata
6 cups water
salt and peppercorns
1/3 cup oil
1/4 cup atsuete
1/4 cup crushed garlic
2 pieces onion, sliced
1/2 cup bagoong alamang ( shrimp paste )
1 cup ground peanuts
1 cup toasted ground rice
4 pieces eggplant sliced
1 big bundle sitaw, sliced
1 puso ng saging, sliced

Boil oxtail and pata in water with salt and peppercorns until tender. Cut meat in small pieces and reserve the broth. In a saucepan, heat oil then add atsuete. Stir until color is extracted.
Discard the seeds Saute garlic, onions, bagoong, peanuts and rice. Stir in broth. Bring to a boil then lower heat to simmer. Add meats and vegetables. Cook until tender. Serve with bagoong guisado.

Bagoong Guisado:

1/4 cup oil
1 head garlic, minced
1 onion, chopped
1/4 cup boiled pork, diced
1 1/2 cups bagoong alamang
1 teaspoon sugar
1/4 cup white vinegar

Heat oil then saute garlic and onions. Add pork, bagoong and sugar. Add in vinegar and cook until dry.

Courtesy of The Maya Kitchen

Grilled Cheese Sandwich

Here's a simple snack for the whole family!

4 slices square bread

4 tablespoons butter

2 slices precut cheese (should be about the same size as the bread), or enough cheese slices cut to fit the bread

1. With serrated knife, trim crusts from the bread Or if you wish you may leave the crusts on.

2 Spread butter on one side of each of the bread slice. Arrange cheese slices on the unbuttered sides of two bread slices. Top each with another slice of bread, buttered side of the sandwich should be facing outward (sort of like a reverse sandwich).

3. Heat skillet over medium heat for one minute. Put a sandwich on skillet, buttered side down. With a heatproof spatula or pancake turner, press the sandwich down so it flattens a little. This also helps melt the cheese. Let sandwich heat one or 2 minutes or until bottom side becomes a golden yellow.

4. Turn bread over so that the top side becomes the bottom. Heat another one to 2 minutes. Remove from skillet and transfer to a clean plate Slice into two triangles. Repeat with the remaining sandwich.

Chocos and Candies :)

These are few of my favorite chocolates..... and love taking pictures of it! Yummy.......

Chocolate Mud Cake

I baked this cake on June 17, 2012.... it's a cake mix from Australia! :)

Puto Bumbong

Puto Bumbong is a type of Puto or Rice Cake named after the bamboo tube.  It is unusual among puto, being sticky and having a long thin shape and purple color.  Traditionally it is made of glutinous rice, soaked in salted water and dried overnight.  Pour in bamboo tubes or Bumbong and then steamed until done.  It is served with grated coconut, raw sugar and pinipig!

1  cup glutinous rice

2  teaspoons purple food color (ube)

2  cups water

Panutsa ( sugar cane sweet) or Mascuvado (raw sugar)

pinipig

• Soak glutinous rice in water overnight.
• Grind the soaked rice.
• Mix food color while the glutinous rice is being ground.
• Wrap the ground glutinous rice on a piece of muslin cloth and place it in a strainer to drain excess liquid. Another technique in draining excess liquid is by pressing a heavy object that has been placed over the muslin cloth.
• Once the ground rice has slightly dried, rub it against the screen of a strainer to produce coarse grained rice flour.
• The rice flour for making puto bumbong is now ready to cook.
• Fill each bamboo tube (bumbong) with just enough glutinous rice and put them into the steamer. See to it that the steamer contains boiling water.
• Steam rice flour in the bamboo tubes for 10 minutes.
• Once cooked, shake out the contents of each bamboo tube or remove the cooked glutinous rice from the bumbong with the help of a knife.
• Spread butter on the puto bumbong and place a small piece of panutsa (sugar cane sweets) or 1 tbsp. of mascuvado (raw Sugar)
• Add a small amount of grated coconut and pinipig before serving.