Leche Flan Recipe

Leche Flan Recipe

Ingredients:

1. 12 egg yolks
2. 2 cans condensed milk (14 oz.)
3. 5 cans small evaporated milk
4. 2 cups fine white sugar
5. 2 tablespoon vanilla or
6. ¼ teaspoon grated dayap rind (optional)

You also need the following:

1. Llanera

2. Steamer

3. Strainer

Caramelized Syrup :

1. In a stainless steel pan, dissolve 3/4 cups of sugar, add 1/4 cup water over medium heat, do not stir, just swirl the pan gently, caramelize in low heat if you don't want it burnt. Pale brown means sweeter and too dark means bitter. When you have achieved the desired color, pour the syrup in the llanera and make sure to coat all the parts of the pan.

Custard:

1. In a mixing bowl, combine all the egg yolk, condensed milk, evaporated milk, sugar and vanilla. Use a whisk to mix thoroughly but gently to prevent bubbles from forming. Remove any solids by using a strainer.
2. Pour the mixture in the llanera and cover it with an aluminum foil, so that the moisture from the steam won't come in the pan as it will become watery.
3. Steam Cook for 40-45 minutes, or until knife inserted in the center comes out clean.
4. Remove the llanera and let it cool at room temperature. Then refrigerate for several hours before serving.
5. To unmold the leche flan- run a sharp knife around the edge and carefully invert it unto a platter or serving dish, let the caramelized sugar flow over the leche flan.

Creamy Tomato Tuna Pasta Recipe

 Creamy Tomato Tuna Pasta 

Ingredients:

350g fettuccine or penne 2 tbs olive oil 1/2 onion, chopped 2 garlic cloves, crushed 1 cup (250ml) thin cream 2 tbs sundried tomato paste 425g can tuna in oil, drained 1 cup (150g) frozen peas 1 tbs chopped flat-leaf parsley 100g semi-dried tomatoes 2 tsp capers, rinsed, drained

Cooking Directions;

TOMATO SAUCE

This makes approximately 3 cups. I make it ahead and freeze it in 1 cup quantities perfect for this recipe.

Heat olive oil over medium heat. Add onion garlic and chiles and saute gently until onion is soft. Add tomatoes and simmer on low for about 10 minutes. Add salt and basil leaves and stir to combine.

PASTA

Cook penne according to package instructions for Al Dente.  Heat oil over medium heat and add garlic, sun-dried tomatoes and olives. Cook until garlic is golden. Add tomato sauce, mix to blend well and heat through. Break tuna into chunks and add to sauce. Cook for about one minute more. Keep sauce warm.  When penne is just about done, add cream to sauce and stir until it is well absorbed. Don't allow the sauce to boil at this point. Drain penne and add to sauce mixing well. 

Potato Pancake Recipe

   Potato Pancake Recipe

Ingredients:

1. 1 large, baking potatoes, like russets, about (8 ounces)
2. 1/2medium onion, (about 4 ounces)
3. 1 egg
4. 1 tablespoon chopped parsley
5. 1 tablespoon flour
6. 1 tablespoon dry bread crumbs
7. 1/4 teaspoon dry thyme
8. Juice of 1 lemon
9. Salt and pepper
10.  Oil for pan frying
11. 1/3 cup applesauce, for garnish

Cooking Directions :

1. Finely grate potatoes with onion into a large bowl. Drain off any excess liquid.
2. Mix in egg, salt, and black pepper. Add enough flour to make mixture thick, about 2 to 4 tablespoons all together.
3. Turn oven to low, about 200 degrees F (95 degrees C).
4. Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat. Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes. Fry, turning once, until golden brown. Transfer to paper towel lined plates to drain, and keep warm in low oven until serving time. Repeat until all potato mixture is used.

Buchi de Leche or Jin Deui Recipe

Buchi de Leche or Jin Deui Recipe

A  fried Chinese pastry made from glutinous rice flour and commonly found in the Far East. The rice dough of the pastry is coated with sesame on the outside and is crisp and quite chewy. Inside of the pastry is a large hollow, caused by the expansion of the dough，which is partially filled with a filling usually consisting of lotus paste . Alternatively black bean paste, called dousha may be used, and less commonly red bean paste.

Buchi de Leche/ Jin Deui  Ingredients:

Filling :

1. 1/3 cup cornstarch
2. 1 tbsp. all-purpose flour
3. pinch salt
4. 100 g. langka(fresh or preserved), cut into cubes
5. 1 cup Evaporated Milk3
6.  pieces eggyolks,
7.  slightly beaten
8. 1/4 cup butter
9. 1/2 tsp. vanilla

Dough :

1. 1/2 k. galapong / glutinous rice flour
2. 1/2 cup sesame seeds
3. cooking oil

Cooking Instructions :

1. Combine first six ingredients in a heavy saucepan. Cook stirring continuously over low fire. When thick, remove from fire and stir in eggyolks, butter and vanilla. Cook for about 2 min. more. Cool then set aside in a chiller.
2. Knead galapong/ glutinous rice forming a cylinder and cut into 20 equal portions.
3. Flatten into patties and put about 1 tbsp. of chilled filling in the center.
4. Gather edges to the center, sealing well.
5. Roll in sesame seeds and deep-fry in hot oil. Drain in paper towels and serve right away.
   
   
   
   

Chicken Empanada

Chicken Empanada Recipe

Ingredients;


Filling

1. 1 medium szied cooked chicken (flaked, cut to small pieces)
2. 1 smal can green peas
3. 4 medium sized potatoes, cubed
4. 1 small can mushrooms, sliced
5. 1/3 carrots, cubed
6. 1 can cream of mushrooms or Chicken soup
7. 1 tablespoon sugar
8. salt and pepper to taste
9. 2 large onions thinly sliced and chopped

Dough

1. 10 cups all purpose flour with
2. 2 cups cake flour
3. 2 cups shortening
4. 1/2 cup margarine (or Crisco)
5. 3 cups water (lesser depends on water absorption)
6. 2 tablespoons salt

Cooking Procedure


For the Filling 

1. Saute onions in 4 tablespoons margarine. Remove from pan.
2. Saute potatoes; add peas and mushrooms.
3. Add Chicken meat and cream of chicken or mushroom soup.
4. Simmer to cook and season with salt and pepper to taste.
5. Set aside to cool completely.

For the Shell

1. Sift flours with salt; put in large bowl and cut in shortening.
2. When flour resembles corn meal. add water and mix well with hands.
3. Cover with wet cloth for 20 minutes before using.

Filling the Dough

1. Roll out dough and cut into 4 x 3 steips.
2. Put a spoonful of filling in the center and fold over the 2 edges.
3. Seal the edges by pressing them with a fork.
4. Brush the top with eggyolk and prick with a fork.
5. Bake at 350 F for 30-35 minutes.
6. Serve hot/cold

Sweet Potato Jam Recipe

Sweet Potato Jam Recipe

Ingredients:
1 cup steam sweet potato
1 1/3 cups water
2 1/4 cups + tbsp refined sugar
1/8 tsp food grade fruit citric acid

Cooking Directions:

1. Blend steamed sweet potato with water and fleshy portion of desired
2. Fruit flavor for 5 minutes.
3. Cook the blended ingredients.
4. Add citric acid or calamansi juice.
5. Fill into sterilized jars.

Jamaican Beef Patties Recipe

Jamaican Beef Patties Recipe

Ingredients;

Dough

1. 2 cups Flour 
2. 1/4 teaspoon Salt
3. 1/2 tablespoon curry powder
4. 1/4 cup Solid shortening 
5. 1/4 cup (1/2 stick) margarine
6. 1/3 cup Cold water

Filling

1. 2 tablespoon oil 
2. 1 Small white onion, Finely chopped 
3. 1/4 teaspoon Chopped Scotch Bonnet pepper 
4. 1/2 lb. Lean ground beef 
5. 1/2 teaspoon Salt 
6. 1/2 teaspoon Freshly ground black pepper 
7. 1/2 teaspoon Curry powder 
8. 1/2 teaspoon Dried thyme 
9. 1/4 cup Breadcrumbs 
10. 1/4 cup Beef or chicken stock 
11. 1 Egg, beaten 
12. 1/4 cup Water

Cooking Directions:

For the Dough ;

Sift the flour, curry powder and salt into a large bowl. Cut in the shortening and margarine until crumbly. Add the cold water to make a stiff dough. Lightly flour a wooden cutting board and roll out the dough until about 1/8-inch thick. Cut out 8-inch circles. Cover with wax paper or damp cloth until ready to use. You can place the dough in the refrigerator overnight. If you do refrigerate, remove the dough at least 15 minutes before using.

For the Filling;

In a heavy skillet, melt the margarine and sauté the onion and Scotch Bonnet Pepper until they become limp. Add the ground beef, salt, pepper, curry powder and thyme and mix well. Brown the meat for about 10 minutes, stirring occasionally.

Add the breadcrumbs and stock and combine all the ingredients well. Cover the skillet and simmer for about 10 to 15 minutes, stirring occasionally. When all the liquids have been absorbed, the filling is ready. It should be moist but not watery. Remove the skillet from the stove and preheat oven to 400 degrees f.

Uncover the dough circles and place 2 to 3 tablespoons of filling on half of each. Moisten the edges of the dough with water and fold the dough circle over the meat filling. Pinch the edges closed with a fork. Lightly brush the pastry with a mixture of the egg and water. Bake on a lightly greased baking sheet for 30 to 40 minutes or until the pastry are golden brown.

This recipe can make 10 patties.