Pandan Sponge Cake

Pandan Sponge Cake 

Ingredients:

• 4 eggs 

• 90g caster sugar 

• a pinch of salt

• 100g plain flour, sifted

• 75g melted butter 

• 25g homemade pandan extract*

• 1/2 tsp pandan flavor (mix together).

Method:

1. Mix the first 3 ingredients and whisk  at high speed till 

    stiff (the eggs would be tripled in volume).  

2. Fold in plain flour in 3 additions consecutively and 

    follow with the melted butter while mixing.   

3. Fold the batter well and pour into a greased and lined 8" 

    round pan.   

4. Bake in preheated oven of 160C for about 40-45 

    minutes.  

5. Cool the cake and slice into 3 layers. Set aside.

For the Kaya filling:

• 250g pandan water*** 

• 250g water 

• 50g butter  

• 150g caster sugar

            ********

• 250g coconut milk  

• 150g water 

• 80g hoen kwe flour** 

• 2 tsp instant jelly, optional (if you want the filling to set quickly, boil it at step 1) 

• 1/2 tsp pandan extract 

• 2 to 3 drops of green and yellow food colouring, optional

*** To make the pandan water : After washing the pandan leaves (used 10+ leaves), Cut into small pieces and blend the leaves. and squeeze out the juice and discard the leaves.  Leave the pandan juice in the fridge for a few days, use the concentrate pandan juice extract at the bottom for making cakes, the top pandan water use for the filling.

** This flour is made from mung beans (kacang hijau) and is used in most of Malaysian's cuisine such as Kuih Seri Muka and Pandan Layered Cake. It is sold in 85g packets and can be found in various colour such as green, red, white and yellow.

How To Prepared The Kaya Filling Mixture:

1. Combine 250g of pandan water, 250g water, butter, 

      sugar in a pot and bring to boil. 

2. Mix coconut milk, 150g water, hoen kwe flour, pandan 

     extract and the food colouring together.  

3. Pour this mixture to no.1 procedure, stir and cook till 

     mixture is thicken. 

4. Remove from heat and let the mixture cool slightly 

     before pouring onto sponge cake.

How To Assemble The Cake:

1. Place the first slice of cake into a cake ring or cake pan 

    with removable base and pour 1/3 of the kaya filling 

    onto the cake. Repeat layering of cake and kaya filling, 

    finish with pouring the filling. 

2. Cool the cake first before placing in the fridge to set. 

3. Remove cake from cake ring or cake pan and coat the 

    sides with desiccated coconut. 

4. Service the cake when is chilled.

Recipe adopted from Pandan Sponge Cake 

Banana Sponge Cake

Banana Sponge Cake

The cake is soft and spongy, much lighter than butter cake. If you are looking for a lighter and healthier version of banana cake, this is the recipe for you. 

I like this recipe because this is light, soft and nice. 

 Ingredients:

• 3 eggs (medium) 

• 130g sugar 

• 200g banana (ripe & cut into small pcs) 

• 150g cake flour 

• 1/2 tsp baking powder 

• 1/4 tsp baking soda 

• 100g vegetable oil  

• 1/8 tsp vanilla extract

Method :

1. Preheat oven to 160 degree C.  

2. Grease and line a 8" round tin with paper.

3. Sieve flour, baking powder and soda together. 

4. Sieve twice and set aside. 

5. Whisk eggs, sugar and banana at maximun speed     till stiff/ribbon stage.

6. Fold in flour and mix well. 

7. Add in oil and mix well till batter is shiny and                flowing

8. Bake for 40 - 45mins

Found this recipe under bakericious blog.

              http://bakericious.blogspot.hk/2012/11/banana-sponge-cake.html

BEEF STIR FRY

 INGREDIENTS:

• 8 ounces flank steak, sliced against the grain into 1/4-inch thick slices
• 1 teaspoon oil
• 1 teaspoon soy sauce
• 1 tablespoon cornstarch, plus 1/4 cup
• 1/3 cup vegetable oil, for frying the beef
• 1/2 teaspoon minced ginger
• 5 dried red chili peppers (optional)
• 2 cloves garlic, chopped
• 1/4 cup low sodium soy sauce
• 1/4 cup water or low sodium chicken stock
• 2 tablespoons brown sugar
• 1 tablespoon cornstarch, mixed with 1 tablespoon water
• 2 scallions, cut into 1-inch long slices on the diagonal

 METHODS OF COOKING:

• Marinate the beef for 1 hour in 1 teaspoon oil, 1 teaspoon soy sauce, and 1 tablespoon cornstarch. Dredge the meat in the remaining 1/4 cup of cornstarch until lightly coated.

 

• Heat 1/3 cup oil in the wok over high heat. Just before the oil starts to smoke, spread the flank steak pieces evenly in the wok, and let sear for 1 minute (depending upon the heat of your wok). Turn over and let the other side sear for another 30 seconds.

 

• Remove to a sheet pan; tilt it slightly to let the oil drain to one side (lean it on a cookbook or cutting board). The beef should be seared with a crusty coating.

 

• Drain the oil from the wok, leaving 1 tablespoon behind, and turn the heat to medium-high. Add the ginger and dried chili peppers, if using.

 

• After about 15 seconds, add the garlic. Stir for another 10 seconds and add the soy sauce and chicken stock (or water). Bring the sauce to a simmer, add the brown sugar, and stir until dissolved.

• Let the sauce simmer for about 2 minutes and slowly stir in the cornstarch slurry mixture--until the sauce coats the back of a spoon.

 

• Add the beef and scallions and toss everything for another 30 seconds. There should be almost no liquid as the sauce should be clinging to the beef. If you still have sauce, increase the heat slightly and stir until thickened.

 

• Plate and serve with hot steamed rice!

 

Bikong Leyte Recipe (Sinukmani)

Sinukmani Kakanin

Ingredients:

• 1 cup black rice
• 1 1/2 cup glutinous rice
• 1 pc Pandan
• 1 thumb sized ginger, sliced
• ½ cup water
• 2cups coconut milk
• 1 cup panutsa
• ½ cup latik

Cooking Instructions:

1. Combine the glutinous rice, black rice, water, panutsa, pandan, ginger, coconut milk and salt in a large non-stick pot.
2. Turn on medium heat and stir the mixture continually until the liquid is absorbed and the rice is soft and fully cooked. Remove pandan and ginger.
3. Transfer the rice mixture to a flat rectangular baking dish. Flatten and smooth the top.
4. Let cool until the rice mixture firms up. Top with latik.

 Adopted from Sinukmani

Easy Vigan Empanada Recipe

 Image: www.pepper.ph

Ingredients:

Casing:

1 1/2 cup Mochiko Rice Flour

Orange food coloring (optional)

1 tbsp. Oil 

1/2 cup Water

---

Filling:

1 Green (Unripe) Papaya, grated

4 pcs. Longganisa Sausage Chopped (remove from its casing)

1/2 Chopped Onion

1 Garlic Clove Finely Chopped

6 Eggs

Salt

Pepper

Cooking Oil for deep frying

• ---

Cooking Instructions:

For Casing:

1. Mix ingredients in a bowl and knead dough lightly.
2. Take about a 2-3 tablespoons of dough and flatten with rolling pin.
3. Set aside while you make your filling. Before you make your filling preheat your deep fryer by adding the cooking oil and set aside.

For Filling:

1. In another skillet pan saute garlic and onions in oil. Add Longganisa Sausage and season with salt and pepper to desired. When sausage is cooked put in a bowl and mix it a little to cool it down. Wait 2-3 minutes and mix in grated papaya.
2. Spoon out 2-3 tablespoons of filling to flattened dough and crack a piece of fresh egg. Seal the sides and deep fry in the preheated deep fryer.
3. Place Empanadas in a plate topped with plenty of paper towels to blot oil. Serve in another clean platter and with sweet chili dip or garlic vinegar on the side.

Pichi-Pichi Recipe

Pichi-Pichi Recipe

 

Ingredients:

• 1 – 1/2 cups grated cassava

• food coloring (optional)
• 1 cup sugar
• 1canned pandan concentrate,

> 0r 1 bundle of pandan leaves,boiled in 2 cups water until reduced to one cup, and cooled, 

 > or a few drops of pandan essence in a cup of warm water.

• 1/2 tsp lye water ( lihiya) 

• grated coconut for topping

Cooking Instructions:

1.  Mix the sugar and the pandan flavored water and mix until sugar is dissolved. mix in the cassava and then add the lye water drop by drop mixing well as you do so.
2. Pour into a mold or bowl that fits your bamboo steamer. steam until the mixture becomes translucent.
3. While still hot scoop out the cooked mixture (use ice cream scoop or a tablespoon the same size as the scoop) and roll into grated coconut.

Recipe adopted from Chef

GINATAAN DESSERT

Ginataan

Ginataan is a sweet, mixture of fruits and root crops. This is healthy sweet are one of the dessert or snack specialty of northern Philippines,cook in a coconut cream or milk. Try It!

Ingredients :

* 6 saba bananas
* 4 yellow kamote (sweet potatoes)
* 5-6 gabi (taro)
* 1 c. of small dried sago (tapioca balls)
* 4 c. of coconut milk
* 3/4 to 1 c. of white sugar
* 1/2 tsp. of salt
* a pinch of anise seeds (optional)

Procedure:

1). Peel the bananas, kamote and gabi. Cut into chunks (11/2” to 2″ chunks would be ideal).

2). Boil about 3 cups of water in a saucepan. Add the gabi.

3). Cover and simmer for 10 minutes, stirring occasionally.

4). Add the kamote and sago. Simmer for another five minutes before adding the saba bananas and the bilo-bilo.

5). Cover and simmer for 10 minutes, stirring every few minutes.

6). Add the sugar and salt. Stir well to dissolve the sugar. Stir in the sugar and anise seeds, if using.

7). Pour in the coconut milk and cook over low heat, uncovered, for another five minutes or until everything is tender but not mushy, stirring often to avoid sticking.

8). Cool for a few minutes before serving.

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Ginataang Bilo-Bilo

INGREDIENTS:

• 4 plantain banana, peeled and cut into small pieces
• 300 g sweet potato, peeled and cut into small pieces
• 300 g ube (purple yam), peeled and cut into small pieces
• 100 gm fresh jack fruit, sliced into thick pieces
• 4 cups coconut milk
• 2 cups coconut cream
• 1 3/4 cups light brown sugar
• 1/4 cup cooked tiny sago (tapioca pearls)
• 2 pandan leaves
• 1 cup glutinous rice flour
• 1/2 cup water

INSTRUCTIONS:

1. For “bilo-bilo” mix the glutinous rice flour and water in a mixing bowl. mix well until you reach a dough-like consistency.
2. With your hands, shape the mixture into small balls. Repeat until you have used up all of the dough. Set aside.
3. In a big pot, bring coconut milk and pandan leaves to boil.
4. Add in the sugar and stir to dissolve.
5. Add the purple yam, and sweet potato and simmer for 3 minutes.
6. Add banana, jack fruit cooked sago, “bilo-bilo” and coconut cream. Simmer for another 4 minutes or until the purple yam and sweet potato are almost cooked and bilo-bilo float.
7. Serve hot.

Blueberries and Cream Cookies 

 Well, Here's another recipe for great cookies not only for kids but for cookie lover adults.

Have you ever tried using blueberries in cookies in place of chocolate chips? 

They make a fantastic summer dessert! Blueberries become very soft and juicy 

when baked into cookies And... the recipe is so easy to prepare.

Blueberries and Cream Cookies

• Yields: 30 to 40 cookies

Ingredients:

• 3 cups (15 ounces) all-purpose flour
• 1 teaspoon lemon zest
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1½ sticks (6 ounces) unsalted butter, room temperature
• 1½ cups granulated sugar
• 2 eggs
• 1 teaspoon pure vanilla extract
• ⅔ cup heavy cream
• 2 cups blueberries, frozen

Directions:

1. Preheat the oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper.
2. In a medium size bowl, whisk together the flour, zest, baking soda and salt. In a liquid measuring cup, combine the heavy cream and vanilla.
3. In a stand mixer with the paddle attachment, cream the butter and sugar together until light and fluffy. Add the eggs one at a time and then scrape down the sides of the bowl.
4. Add the flour mixture and heavy cream, alternating, until all of the ingredients are incorporated. Stir in the blueberries with a spatula.
5. Use a 2-tablespoon scoop to measure out the cookie dough onto the parchment. Allow to chill for 10 to 15 minutes in the refrigerator.
6. Bake the cookies for 15 to 17 minutes, or until the edges are just starting to brown.

BEEF PHO NOODLES

How To Make Quick Beef Pho

 

Serves 4 to 6

What You Need

Ingredients:
For the quick broth:

• 2 large onions
• 4-inch piece fresh ginger
• 2 (3-inch) whole cinnamon sticks
• 2 whole star anise
• 3 whole cloves
• 2 teaspoons whole coriander seeds
• 6 cups low-sodium beef broth
• 1 tablespoon soy sauce (substitute tamari if making gluten-free)
• 1 tablespoon fish sauce
• 3 carrots, peeled and roughly chopped

To serve:

• 1/2 pound sirloin steak, round eye, or London broil
• 8 ounces dried rice noodles (bahn pho, 1/16-, 1/8-, or 1/-4 inch wide)
• 3 scallions
• 1 chili pepper (Thai bird, serrano, or jalapeño)
• 1 to 2 limes
• 1 cup bean sprouts
• 1 cup fresh herbs (cilantro, basil, Thai basil, mint, or a mix)
• Hot sauce, Sriracha, or hoisin sauce, to serve

Equipment

• Tongs
• Baking sheet
• 2-quart (or larger) saucepan
• Measuring cups and spoons
• Chef's knife
• Second saucepan for cooking the noodles

COOKING INSTRUCTIONS:

 

1. Prepare the onions and ginger: Peel the onions and cut them into quarters through the root. Peel the ginger and slice it into quarters down its length.
2. Char the onions and ginger: Using tongs, char the onions and ginger on all sides over high flame on a gas stove, or on a baking sheet placed directly under the broiler (about 5 minutes on each side) — until the onions and ginger pieces show charred spots. Rinse the pieces under cool water to remove any loose, gritty, overly charred bits.
3. Dry-roast the spices: Place the cinnamon, star anise, cloves, and coriander seeds in the bottom of a dry 2-quart saucepan and dry-roast over medium-low heat for 1 to 2 minutes, until toasty and very fragrant. Stir frequently to prevent the spices from scorching.
4. Combine the broth ingredients: To the pan with the spices, add the broth, soy sauce, fish sauce, chopped carrots, and the charred onions and ginger.
5. Cover and simmer the broth: Bring the broth to a boil over medium-high heat, then reduce the heat to medium-low. Cover and continue simmering for 30 minutes to give time for all the spices and aromatics to infuse in the broth.
6. Freeze the beef for 15 minutes: While the broth is simmering, put the beef on a plate, cover with plastic wrap, and freeze for 15 minutes. The edges of the beef should feel firm to the touch, but the beef should not be frozen through. This will make it easier to slice the beef thinly.
7. Slice the beef into thin slices: Remove the beef from the freezer and immediately use your sharpest knife to slice the beef into very thin slices. Slice across the grain, and aim for slices no thicker than 1/4-inch. Once sliced, keep the beef covered and refrigerated until ready to serve.
8. Cook the rice noodles: Bring a second saucepan of water to a boil, drop in the rice noodles and cook according to package instructions (typically 1 minute for very thin noodles and up to 4 minutes for wider noodles). Strain the noodles and run them under cool water to stop cooking. The noodles will start to stick together after cooking, so either divide them immediately between serving bowls or toss them with a little neutral-tasting oil to prevent sticking.
9. Prepare the rest of the pho toppings: Thinly slice the scallions and the chili pepper. Cut the lime into wedges. Place the bean sprouts in a serving dish. Roughly chop the herbs or tear them with your hands. Arrange all the toppings on a serving dish and place it on the table.
10. Strain the broth: When the broth is ready, set a strainer over another bowl or saucepan, and strain the solids from the broth. Discard the solids. Place the broth back over low heat and keep it just below a simmer — you should see a fair amount of steam, but the broth should not be boiling. The broth needs to be quite hot to cook the beef.
11. Prepare the pho bowls: If you haven't already done so, divide the noodles between serving bowls and top with a few slices of raw beef. Arrange the beef in a single layer so that the slices will cook evenly in the broth; slices that are stacked or clumped may not cook all the way through.
12. Ladle the hot broth over top: Ladle the steaming broth into each bowl, pouring it evenly over the beef in order to cook it. The beef should immediately start to turn opaque. Fill each bowl with as much broth as desired.
13. Serve the pho with toppings: Serve the pho at the table and let each person top their bowl as they like.

Recipe Notes

• Vegetarian pho: Use vegetable stock or broth and skip the fish sauce. Instead of slices of beef, top the pho with tofu, seitan, mushrooms, bok choy, broccoli, or other vegetables. See here for a full recipe: Vegetarian Pho.
• Make-ahead moments: The broth can be prepared and kept refrigerated for 5 days or frozen for up to 3 months. The beef can be sliced and kept refrigerated for several hours (no longer than 24 hours). The noodles can be prepared, tossed with a bit of neutral-tasting oil, and kept refrigerated for up to a day before serving. The toppings can also be prepped up to a day ahead and kept refrigerated until serving.
• Storing leftovers: Leftover noodles stored in broth will ultimately absorb all the broth and become gummy. If you have leftovers, store the noodles, the broth, the beef, and the toppings in separate containers. Raw slices of beef will keep for a day or two; they can also be quickly cooked in hot broth and then kept refrigerated for up to 5 days. When reheating, assemble the noodles, beef, and broth in a bowl and microwave; top with garnishes before serving.

PEACHY ROSE CHEESE CAKE

Peachy Rose Cheese Cake 

 

Easy and not so much of cooking. =)

You'll need...

For Cheesecake base:


• 200g graham crackers, crumbled into very small pieces

• 65g unsalted butter, melted


For Cheesecake filling:


• 400g cream cheese, room temperature
400ml whipping cream

• 80g sugar

• ¼ cup lemon juice

• ½ tsp vanilla extract

• 5 tbsp peach jam

• 2 tsp powdered gelatin

• 2 ½ tbsp water


For Toppings
:

• 800g can of canned peach halves (you’ll need roughly 5-6 peach halves)

• 1 cup syrup from canned peaches

• 3 tsp powdered gelatin

• ½ cup water

How to do step by step cheesecake:

1. First, make the base of the cheesecake. 
   • Mix together the melted butter and crumbled graham crackers, then press them into the bottom of an 8-inch spring form pan. Then place this in the fridge while you make the filling.

2. To make the filling.
   •  Place the cream cheese in a bowl and with an electric mixer until smooth. Add the sugar and combine. Then add the whipping cream, lemon juice, vanilla extract and peach jam and mix until smooth. Mix together the gelatin and water in a small bowl and microwave for 30 seconds. Add the gelatin to the filling, and mix together with an electric mixer until fully combined.

3. Pour the filling into the cake pan and return to the fridge to chill until set (approx. 3 hours).

4. Make the peach rose: 
   • Thinly slice the peach halves, and arrange on the surface of the cake to make a rose pattern. Start from the outside of the cake and work inwards, slightly overlapping each peach slice to look like petals. 

5. To make the jelly topping. 
   • Pour the peach syrup into a small pot over medium heat. In a small bowl, combine the gelatin and 1/2 cup water, and mix together. Microwave for 30 seconds or until warm. Add to the pot, and mix well. Allow the mixture to cool for about 1-2 minutes, then gently pour the jelly onto the top of the cheesecake.

6. Return the cheesecake to the fridge and chill until the jelly has set (approx 1 ½ hours). Then carefully remove the cake from the spring form pan by running a sharp knife around the edges of the cake, then release the sides of the pan and carefully slide off the cake. This is to ensure that the jelly topping stays intact and doesn’t tear. Enjoy! 
   
   

Recipe Adopted Tastemade.com
Watch it here:
How to make Peach Rose Cheesecake Video