Saturday, 12 April 2014

Suman Maruecos

Made from glutinous rice and rice flour, cooked in coconut milk and brown sugar.
Filled with coconut curd and wrapped in banana leaves.
  • 2 Cups glutinous rice flour
  • 1 Cup rice flour
  • 1 Can coconut milk
  • 1 Cup sugar
  • Banana leaves
Coconut Curd
  • Pour coconut milk in a deep pan, bring to a boil and simmer over low heat.
  • When curds starts to form, scrape sides and bottom of the pan, to prevent from burning.
  • Cook and stir until curds turn golden brown.
  • Drain curds from the oil and set aside.
Flour Mixture
  • Pour coconut milk and sugar in a deep pan, stir until sugar are completely dissolved.
  • Add the glutinous and rice flour. stirring constantly until completely dissolve.
  • Cook over medium fire, keep stirring until it thickens and smooth.
  • Turn the heat off and set aside to cool.
  • Brush banana leaves with coconut oil.
  • Scoop 2 spoonful of mixture and lay it flat on the center of the leaves.
  • Top with coconut curd, fold the cooked flour mixture to hide the fillings.
  • Roll the banana leaf to wrap the mixture, and fold both ends to seal.
  • Arrange the wrapped suman on the steamer, cover and steam for 30 minutes.
Watch Video :

Friday, 4 April 2014

Bingkang Bisaya

A simple rice cakes  made with rice flour, sugar and coconut milk, and bake in a metal mould line with banana leaves.

  • 3 Cups rice flour
  • 11/2 Tablespoon baking powder
  • 1 Cup brown sugar
  • 3 Eggs
  • 3 Cups coconut milk 
  • 1 1/2 Teaspoon vanilla extract
  • 1 Teaspoon salt

  • In a large mixing bowl combine flour, baking powder, salt and brown sugar. Whisk together and set aside.
  • Put eggs in a separate bowl, add vanilla extract and coconut milk, beat with a whisk.
  • Pour the flour mixture over the coconut milk mixture. Fold with a whisk until smooth and free of lumps.
  • Pour batter into the banana leaf lined baking mould or  pan.
  • Bake  in a pre-heated oven at 400°F for 30 minutes.
Cooking Tips:
  1. Insert toothpick in the center and make sure it comes out dry.
  2. For better result, try using fresh coconut milk instead of the canned coconut milk.
  3. For a light crusty top,  Turn on the broiler during the last few minutes of baking.
  4. Do not overbeat the batter.
Watch cooking video:

Friday, 28 March 2014


Sweet steamed buns, made with an all purpose flour dough and stuffed with savory shredded pork asado  filling. 

  • 2 1/2 Cups all purpose flour
  • 1 Cup warm water
  • 2 Teaspoon yeast
  • 1/4 Cup + 2 tsp sugar
  • 1/2 Teaspoon baking powder
  • 1 /2 Teaspoon salt

Asado Fillings
  • 1/2 Pound  pork loin
  • 2 Gloves garlic
  • 1 Tablespoons brown sugar
  • 1 Tablespoons soy sauce
  • 1 Tablespoons oyster sauce
  • 2 Tablespoons hoisin sauce
  • 2 Tablespoons brown sugar
  • 1 Tablespoons cornstarch
  • 1/4 Cup water
  • 1 Tablespoons vegetable oil

  • 1 Tablespoon vinegar
  • Water

  • In a mixing bowl put yeast and 2 tsp sugar in (40° C ) warm water, stir to dissolve the yeast. Set aside for 20 minutes.
  • In a separate bowl, Whisk all purpose flour, baking powder, salt and 1/4 cup sugar together.
  • Pour the flour mixture into the yeast water, add the oil and mix until well blended.
  • Knead the combined mixture until smooth, cover and set aside for 20 minutes or until the dough doubles in size.
  • After the dough has risen, knead it again for 1 minute to remove any air. Set it aside in warm place with cover for 30 minutes.
  • Cut the dough into 8 equal sized piece and form each piece into a ball.
  • Put dough balls on a floured cutting board and flatten using rolling pin or your palm.
  • Place 1 tablespoon of the asado fillings in the middle and top with sliced of boiled egg.
  • Lift the edges of the disk up around the filling, then press the edges together to seal and place in  wax paper.
  • Place each bun on the steamer rack and cover, wait for another 20 more minutes to let the dough rise even more.
  • In a frying pan with hot oil, sauté garlic well then add the pork , cook until light brown.
  • Add soya sauce, oyster sauce, brown sugar and water. 
  • Leave it under slow fire. Wait till the meat is tender.
  • Dissolved corn starch, hoisin sauce and water.
  • Slowly pour it into the meat and stir thoroughly till the sauce thickens. Once cooked, set aside.
  • Put water and vinegar in the bottom of a large steamer.
  • Bring to a boil over medium high heat, and steam for 20 minutes.
Cooking Tips:
  1. You may use chicken as a substitute for pork.
  2. To make sauce for siopao, combine all asado filling ingredient except pork, garlic and oil, boil to 1 cup of water to desired thickness.
Watch  cooking video:

Sunday, 16 March 2014


Crunchy sugar-glazed bread twists, made from all purpose flour sugar and egg, Deep fried and glazed with sugar white syrup.


    • 2 Cups all purpose flour
    • 1/2 Cup evaporated milk
    • ½ Teaspoon salt
    • 1 Egg
    • Oil for frying
    • 1 Cup confectioners sugar
    • ¼ Cup water
    • Combine flour, salt and egg in a mixing bowl, mix well before adding the milk.
    • Knead and mix until everything blends and smooth.
    • Cover with damp kitchen cloth or plastic wrap and let rest for 15 minutes.
    • Divide the dough into 2 equal portions.
    • Roll the other half into round dough and flatten.
    • Cut the dough into 1/4 inch thin strips wide and 8  inches long pieces.
    • Roll each piece into a pencil-thin rope.
    • Bring the ends together,  twist and  and seal both ends.
    • Lay each twist on a flat surface, cover again and let rest for another 15 minutes.
    Sugar Glazed 
    • Combine sugar and water in a small saucepan.
    • Cook over medium heat, keep stirring until sugar has melted.
    • Let simmer for 2 minutes, remove from heat.
    • Heat the oil in a deep pan and fry the pilipit until golden brown.
    • Drain on colander to remove excess oil  and let cool completely on wire rack.
    • Dip the cooled twists one at a time and let dry on a wire rack completely.
    Cooking Tips:
    1. Use table sugar for confectioners sugar replacement.
    2. Store the glazed twists in a jar for a few days until they become hard and crunchy.
    Watch  cooking  video:

      Monday, 10 March 2014



      This savory stew of ox tripe and shank cooked with chorizo de bilbao in spicy tomato sauce. Color and flavor from the chorizo de Bilbao, makes this recipe a lot different from other tomato-based stews.

      Ingredients :
      • 2 Lbs beef tripe
      • 1 Beff foot
      • 1 Lemon
      • 1 Medium size onion
      • 1 head garlic
      • 2 Birds eye chilli
      • 1 Red bell pepper
      • 1 Green bell pepper
      • 2 Pieces Chorizo de Bilbao
      • 1 Can green Peas
      • 1 Can chick peas
      • 1 Cup black olives 
      • 1 Can tomato paste
      • 1 Cup tomato sauce
      • Cooking oil
      • Salt to taste
      • Wash tripe and  feet thoroughly and put in deep casserole.
      • Add water and squeeze some lemon juice, boil until tender.
      • Repeat the procedures until bad smell of the soup goes away.
      • Heat oil in a frying-pan and Sauté garlic and onion.
      • Add birds eye chilli, stir for a few minutes then add the red and green pepper.
      • Add Spanish sausage and stir fry to infuse the flavor to the vegetables.
      • Add the tender ox feet and tripe and Sauté for a few minutes.
      • Add the stock (used to boil ox feet and tripe) and simmer for 10 minutes
      • Pour in Tomato sauce, season with salt and add the tomato paste.
      • Stir, then add black olives, chick peas, and green peas.
      • Simmer for 5-10 minutes or just enough for the vegetables to heat through
      • Transfer to a platter & garnish with peppers
      Watch cooking video:

      Tuesday, 4 March 2014

      Triple Chocolate Mousse Cake

      Combination of  three  flavorful layered cake dessert,  for a true chocolate lover. Flourless chocolate cake on the bottom,  light dark chocolate mousse in the middle  and  topped with lighter white chocolate mousse.


      Bottom Layer
      • 6 Tablespoon unsalted butter
      • 7 Ounces baking chocolate
      • 3/4 Teaspoon powdered coffee
      • 1 1/2 Teaspoon vanilla
      • 4 Large eggs
      • Pinch of salt
      • 1/3 Cup brown sugar
      Middle Layer
      • 2 Teaspoon cocoa powder
      • 1/2 Cup hot water
      • 7 Ounces baking chocolate
      • 1 1/2 Cups heavy cream
      • 1 Tablespoon granulated sugar
      • 1/8 Tablespoon salt
      Top Layer
      • 3/4 Teaspoon powdered gelatin
      • 6 Ounces white chocolate chips
      • 1 1/2 Cups heavy cream
      • Blocks of callebout chocolate
      Bottom Layer
      • Preheat your oven to 325 °F, butter a 9" round springform pan. Set aside.
      • Melt butter and chocolate in medium bowl in microwave.
      • Stir in coffee powder and cool slightly.
      • Separate egg yolks and whites. Set aside.
      • Whisk in vanilla and egg yolks, set aside.
      • Beat egg whites and salt at medium speed until frothy.
      • Add half of brown sugar and beat until combined, about 15 seconds.
      • Add remaining brown sugar and beat at high speed until soft peaks form when whisk is lifted.
      • Using a whisk, fold one-third of beaten egg whites into chocolate mixture to lighten.
      • Using a rubber spatula, fold in remaining egg whites until no white streaks remain.
      • Pour batter into prepared springform pan, and smooth the top with a small offset spatula.
      • Bake for 12 - 20 minutes or until cake has risen, firm around edges and center has just set but is still soft.
      • Transfer cake to wire rack to cool completely, about 1 hour.
      Middle Layer
      • Combine cocoa powder and hot water in small bowl; set aside.
      • Melt chocolate in medium bowl in microwave. stir and cool slightly.
      • Whip cream, granulated sugar, and salt at medium speed until mixture begins to thicken, about 30 seconds.
      • Increase speed to high and whip until soft peaks form when whisk is lifted.
      • Whisk cocoa powder mixture into melted chocolate until smooth.
      • Using whisk, fold one-third of whipped cream into chocolate mixture to lighten.
      • Using a rubber spatula, fold in remaining whipped cream until no white streaks remain.
      • Spoon mousse into springform pan over cooled cake and gently tap pan on counter three times.
      • Refrigerate cake at least 15 minutes while preparing top layer.
      Top Layer
      • In small bowl, sprinkle gelatin over water; let stand at least 5 minutes.
      • Melt white chocolate chips in medium bowl in microwave. stir and cool slightly.
      • Bring ½ cup of heavy cream to simmer in small saucepan over medium-high heat.
      • Remove from heat, add gelatin mixture and stir until fully dissolved.
      • Pour cream mixture over white chocolate and whisk until mixture is smooth.
      • Cool to room temperature, stirring occasionally, 5 to 8 minutes.
      • Whip remaining cup cream at medium speed until it begins to thicken.
      • Increase speed to high and whip until soft peaks form when whisk is lifted.
      • Using a whisk, fold one-third of whipped cream into white chocolate mixture to lighten.
      • Fold remaining whipped cream into white chocolate mixture until no white streaks remain.
      • Spoon white chocolate mousse into pan over middle layer, smooth top with spatula.
      • Return cake to refrigerator and chill until set, at least 2½ hours.
      • Take cake out of fridge 45 minutes before serving.
      • Using the potato peeler, scrape along the edge of a block of chocolate to form chocolate shavings or curls.
      Cooking Tips:
      • Be gentle when folding the whipped cream into chocolate mixtures.
      • It is important to fold in until no streaks remain for the proper setting of the mousse.
      • Watch closely when baking the cake, If the edges are firm and the cake springs back, it's done.
      • For Coffee powder, powdered the regular coffee granules before measuring.
      • If there's no microwave available, melt chocolate, butter and coffee powder in a bowl over casserole with steaming water.
      • When ready to serve, run the knife around the cake in the pan. Remove sides of the springform.
      • For clean cuts, use dental floss or warm but dry knife.
      Watch cooking video:

      Tuesday, 25 February 2014

      Pansit Quadra

      Cavite's meatless noodle dish that is so simple and full of great flavors, with just vegetables and fresh mussles in sweet pineapple sauce.

      Ingredients :
      • 1 Packed (227 g) Canton noodles
      • 2 Lbs fresh mussels
      • 1 Medium size onion
      • 1 Cup orange bell pepper
      • 1 Cup red bell pepper
      • 1 Stalk celery
      • 2 Cups broccoli
      • 1 Teaspoon ginger
      • 2 Cloves garlic
      • 2 Tablespoon black beans
      • 1 Cup unsweetened pineapple juice
      • 3 Tablespoon brown sugar
      • 1 1/2 Tablespoon cornstarch
      • 2 Cups water
      • Salt and pepper
      • Vegetable oil 

      Directions :
      • In a non stick pan or wok, heat oil over medium high heat.
      • Sauté garlic and onion for 3 minutes or until lightly brown.
      • Add the bell peppers, celery and broccoli.
      • Season with salt and pepper, cook for another 3 minutes.
      • Remove vegetables and set aside.
      Noodles Preparations:
      • In a non stick pan or wok, heat oil over medium high heat.
      • Sauté ginger for 3 minutes or until lightly brown.
      • Add black beans, pressing to infused the flavor.
      • Pour the water, oyster sauce and soya sauce, bring to a boil.
      • Add Canton noodles and cook until tender in medium heat.
      • Add the vegetables, sweet pineapple sauce and fresh oyster.
      • Cover and simmer for about 3 minutes, just until mussels open.
      Thickening Sauce:
      • Combine the pineapple juice and brown sugar, stir until sugars dissolve.
      • Add cornstarch and mix until smooth and free from lumps.
      Cooking Tips:
      1. Used honey as the substitute for brown sugar.
      2. Clean and remove the byssal threads of the mussels.
      3. Do not overcooked the mussels.
      4. Garnish with fresh cilantro leaves
      Watch cooking video:

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