Callos

CALLOS

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

Directions:

• 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:

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.

Ingredients:

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
• TOPPINGS/DECORATIONS
• Blocks of callebout chocolate

Directions:

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.

Decoration

• 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:

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:

Brazo de Mercedes

Pinoy roulade made of a meringue sheet with an egg custard fillings, made from egg yolks and condensed milk. The light flavor of the meringue that  melts in my mouth, with the rich and delightful flavor of the custard filling.

Ingredients :

Meringue Sheet

• 10 Egg whites
• 1 Teaspoon cream of tartar
• 1 Cup sugar
• 1 Teaspoon vanilla

Custard Fillings

• 10 egg yolks
• 1 Can sweetened condensed milk
• 1 Teaspoon vanilla

Directions:

Meringue Sheet ;

• Separate egg yolks from white
• Grease the prepared baking pan, line with wax paper on top and grease the surface.
• Put egg whites in a large mixing bowl, beat until frothy.
• Add the cream of tartar, beat at high speed until soft peaks form.
• Add sugar gradually while beating , until the meringue becomes very stiff, add vanilla.
• Spread the meringue evenly, on prepared pan lined with wax paper.
• Using a serrated edge knife, make a wave pattern over the surface.
• Bake the meringue in a preheated oven to 350 °F, for 20 minutes or until turns to medium brown.

Custard Fillings ;

•  Put milk in a heatproof bowl, place over a saucepan of simmering water.
• Add egg yolks and whisk until mixture thickens, add vanilla extract.
•  Turn off the heat and set aside.
• Remove the meringue from the oven,  and cool down for a few minutes.
• Dust with confectioners sugar and place wax paper on the top of the meringue.
• Flip the meringue and remove the baking tray and the wax paper.
• Cut the sides to make nice edges and spread the filling on one sides of the meringue.
• Roll up the meringue sheet away from you and compress to compact the filling.
• And refrigerate before serving

Cooking Tips:

1. Remove the confectioner's sugar or cornstarch by gently brushing it away with a brush.

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Gambas

Sautéed shrimp or prawn in spicy garlic sauce, usually served as a finger foods or side dish in bars and restaurants. The garlic shrimp is usually cooked in Puréed chunk tomato, garlic and chilli, garnished with parsley or cilantro and dried chilli.

Ingredients :

SAUTÉED SHRIMP

• 1 Pound shrimp 
• 4 Chile
• 4 Cloves garlic
• 2 Tablespoons cilantro
• Salt to taste
• 2 Tablespoon vegetable oil
• Dried chilli (optional)

GARLIC SAUCE :

• 2 Cup tomato chunks
• 2 Tablespoons sugar
• 2 Tablespoons vinegar
• 1 Tablespoon tomato paste
• 2 Green chilli
• 2 Tablespoons vegetable oil
• 1 Head garlic 
• Salt to taste

Directions :

Garlic Sauce:

• Pour the canned tomato chunks in a blender and blend to Purée.
• Heat oil in a medium size pot over medium heat .
• Add garlic and chilli, slowly sauté until they start to turn light brown.
• Add the sugar and stir until it melts, then pour vinegar and tomato paste.
• Cook for a few minutes, pour in the tomato Purée.
• Season with salt and simmer for another 2 minutes.
• Remove from heat and set aside.

Sautéed Shrimp:

• Clean,  peel and remove the head of the shrimp, leave the tail.
• In a large skillet heat the oil over medium heat.
• Add the garlic and cook until it begins to fry.
• Add the chilli and cook for 1 minute.
• Turn the heat up to high and add the shrimp.
• When the shrimp starts to change color, strain and add the garlic sauce.
• Add lemon juice and cooked until sauce thicken.
• Place in a serving or sizzling plate, garnish with dried chilli and fresh cilantro.

Cooking Tips :

1. In sautéing the shrimp, remove the seed of the slice chilli for mild spice.
2. Any kind of tomato in can be use for the sauce, mashed in a metal strainer with spoon to Purée.
3. For garnish, fresh cilantro or parsley and dried chilli.

Watch  cooking video :

Pan de Coco

Pinoy variation of a dinner roll with a sweetened grated coconut filling,  served as a dessert or a snack. Dehydrated or fresh grated coconut cooked in sugar caramel is added in a bread as filling.

Ingredients :

• 4 Cups bread flour
• ¾ Cup warm milk
• 2 Tablespoon yeast
• ¼ Cup white sugar
• 4 Eggs
• ½ Tablespoon salt
• ¾ Cup melted butter
• 1 egg beaten with a splash of water (egg wash)

FILLINGS

• 1 Cup brown sugar
• 1 Cup sweetened coconut flakes
• 1 1/2 Tablespoon softened butter
• 1 Teaspoon vanilla

Directions :

• Mix together warm water, yeast, sugar and eggs.
• Mix  flour and salt,  add melted butter.
• Combine egg mixture to the flour mixture, mix well to form a dough.
• Turn dough into a well-floured surface and knead until soft and elastic.
• Place the kneaded dough in a well-oiled bowl.
• Cover with a cloth and allow to rise for 1 hour or until it doubles in size.
• Divide dough into 4 equal pieces, and 3 to 4  roll in each pieces.
• Form dough into a ball, flatten it by hand or rolling pin.
• Place about 1 tablespoon of filling at the center.
• Pinch all the side together and twist to seal the edges.
• Place pinched side down on parchment paper.
• Cover with cloth and let it rise until doubled in size, about 1 hours.
• Bake at 350°F for about 5 minutes, brush the top  with egg wash.
• Bake for another 15 minutes or until top becomes golden brown.

Cooking Tips :

1. If you are kneading by hand, you may have to add a bit more flour as needed so that it doesn’t stick all over the place.
2. Use warm damped cloth or towel in covering the dough.
3. Use all purpose flour as the substitute for bread flour.

Watch cooking video :

Kinilaw na Isda

Kinilaw na Isda

Fresh raw Sea Bass salad, prepared by marinating  the fish in vinegar.  Mixed with lemon juice, coconut cream, bell pepper, onion, hot chilli and seasoned with salt and pepper. The taste of this dish depends of what kind and freshness of the fish. 

Ingredients:

1 Lbs fresh Sea Bass fillet

1  Cup coconut cream

1 Onion

1 Bell Pepper

2 Pieces Jalapeno 

3 tablespoons ginger root

1 Fresh lemon

5 Tablespoon lemon juice

2 cups white vinegar

Salt and pepper

Directions:

• Wash the fresh fish fillets and remove any remaining skin and bones.
• Cut into bite sizes or one inch cubes.
• Place in a  bowl, pour in the vinegar and mix well.
• Marinate fish in vinegar for at least an hour in the refrigerator.
• Squeeze or drain the vinegar from the fish and mix well with lemon juice.
• Add sliced ginger, onion, bell pepper, jalapeno chilli and season with salt and pepper.
• Pour in the coconut cream, mix well and refrigerate for another 20 minutes.

Cooking Tips:

1. This recipe does not require any cooking, the fish must be really fresh.
2. Adding coconut cream or mayonnaise are just an options.

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