Cream Puff (Profiterole / Chou à la crème )

Cream Puff (Profiterole / Chou à la crème )

A profiterole (French: [pʁɔfitʁɔl]), cream puff (US), or chou à la crème (French: [ʃu a la kʁɛm]) is a filled French choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or ice cream. The puffs may be decorated or left plain or garnished with chocolate sauce, caramel, or a dusting of powdered sugar. Savory profiterole are also made, filled with pureed meats, cheese, and so on. (Wikipedia)

Here’s the recipe:
Cream Puff (Profiterole / Chou à la crème )

Ingredients:

Choux Pastry Mix:

• 1 cup all purpose flour
• 1/2 cup butter
• 1 cup water
• 1/2 tsp salt
• 4 medium eggs

Vanilla Cream Filling:

• 1/2 cup confectioner sugar
• 1/2 cup all purpose flour
• 1/2 tsp salt
• 2 cups milk
• 2 eggs
• 1 tsp vanilla

Topping:

250 g chocolate bar, melted

Instructions:

For Choux

Preheated oven at 350 F

1. In a saucepan, combine water, butter and salt. Heat until butter melts and water boils. Lower the heat.
2. Add flour and stir vigorously until mixture leaves sides of pan. Remove from heat and cool.
3. Beat in eggs one at a time, beating until smooth before adding the next one. Continue beating until very smooth and shiny.
4. Transfer pastry cream in a pastry bag. Drop into greased baking sheets or cookie sheets.
5. Bake at 350 F for 30 minutes until puffed and dry inside.

For Cream Filling:

1. Combine confectioner sugar, all purpose flour, salt and milk in a saucepan. Stir continuously.
2. Add egg and cook over medium heat until thick. Remove from heat then add the vanilla.
3. Transfer vanilla cream filling in a pastry bag.
4. Get one baked shell and inject filling inside.

Toppings:

1. Put chocolate bar in a double boiler, stir continuously until chocolate is melted.
2. Quickly dip each puff shell in the chocolate melted. Set aside and chill.

Steamed Tilapia with Ginger Soy Sauce and Garlic Oyster Sauce

Steamed Tilapia with Ginger Soy Sauce and Garlic Oyster Sauce

Steaming is a method of cooking.

Steaming works by boiling water continuously, causing it to vaporize into steam; the steam then carries heat to the nearby food, thus cooking the food. The food is kept separate from the boiling water but has direct contact with the steam, resulting in a moist texture to the food.

Such cooking is most often done by placing the food into a food steamer, typically a circular container made of metal or wood and bamboo.

In steaming fish they allow stewing in their own juices and retaining all their natural goodness and may preserve healthy omega-3 fatty acids.

My mother taught me how to cook this steamed fish, a Chinese style cooking. I really want to learn to cook some Chinese foods. I love the taste of their foods.

Here’s our version:

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Ingredients:

• 1 kilogram tilapia
• salt and pepper
• ginger, peeled and julienned
• green onions, julienned
• 1 bulb garlic, chopped
• 1/4 cup soy sauce
• 1/4 cup oyster sauce
• 2 tbsp olive oil
• 2 tbsp sesame oil

Instructions:

1. Lightly season both side of fish with salt and pepper.
2. Combine soy sauce, ginger, green onion, and sesame oil.
3. Arrange the fish in a heat proof plate. Then pour the soy sauce mixture on top and inside of the tilapia fish and cover with a foil.
4. Set up the steamer, fill with about an inch of water, cover and bring it to a boil.
5. Carefully place the plate with the fish on the steamer. Steam for around 30 to 35 minutes in medium fire.
6. After a minutes in steam, carefully remove the plate and transfer the fish to a serving plate.
7. Meanwhile, heat a pan and add 2 tbsp olive oil.
8. Add garlic and let it brown lightly. Then add oyster sauce, stir in about a seconds.
9. Off the heat.
10. Pour the garlic oyster sauce mixture over the fish.
11. Serve hot.

Tinolang Manok / Chicken Tinola (Ginger Chicken Soup with Papaya and Moringa)

Tinolang Manok (Ginger Chicken Soup with Green Papaya and Moringa)

Tinola is a Filipino chicken soup usually served as an appetizer or main entrée. Traditionally, this dish is cooked with chicken, wedges of green papaya, and leaves of the siling labuyo or chili pepper in broth flavored with ginger, onions and fish sauce.

Tinolang Manok or Chicken Tinola is a nutritious and delicious food. It is also good for the health. Easy to cook and low cost of ingredients. The vegetable ingredient that I used for our dish Chicken tinola was I just got into our yard.

Usually, some of these ingredients, such as papaya, malunggay leaves or even chili peppers, can be found in our backyard, especially when we have a backyard planting. We can save more on buying vegetables and we eat most are more nutritious, when we have our own yard crops.

Tinolang Manok or Chicken Tinola

Ingredients:

• 500g chicken
• 1 small green papaya
• malunggay leaves (moringa leaves)
• 1 small onion
• 1 thumb-sized fresh ginger, peeled and julienned
• 2 tbsp fish sauce
• 2 tsp ground black pepper
• 3 tbsp oil
• 3 cups of water
• Salt to taste

Instructions:

1. In a hot pan, saute’ the ginger, and onion, stir until tender and aromatic.
2. Add-in chicken, saute’, stirring occasionally and cover for about 7 minutes.
3. Add green papaya, stir and cover for 5 minutes until the juices come out.
4. Add water, bring to a boil, cover and simmer for about 25 to 30 minutes or until its cook.
5. Season with salt and pepper, and then add the malunggay (moringa) leaves, stir and cover for 2 minutes, then turn the heat off.
6. Serve hot with a plain rice.

https://www.youtube.com/watch?v=T-0gn_IWvO00

Penne Curry Pasta

🌻 Yesterday I was thinking of what a delicious snack, so in our kitchen, I just found penne pasta to cooked a carbonara.

While, I’m cooked the sauce in the pan, I found a curry powder in the pantry. So I told to myself that I would just try to put some curry powder in order to what the taste is. And then I added some chili powder and paprika for a little bit hot…😊 👍

I don’t know, what was going to be the result of its taste, and how is it good for the taste of those who eaten. 😮 😃

Then when I tasted the sauce mixture, wow! It was so good and delicious. 😃 😍 👍

So, then I added the pasta and tossed them to combine until it’s coated with the sauce.

After the pasta was cooked and done. My family ate the pasta at that time. They amazed the taste of the pasta that I cooked for them… 😍 👍 😃 👏 👏

…yeah, it’s so yummy and delicious but it’s a little bit hot… 😅✌👍 😍

At that time, I don’t know how to called it, so I called it a Penne Curry Pasta Ala Yohannah… hahahaha…. ✌ 😃 😅 😅 😅

Here’s my version of Penne Curry Pasta, which you can try it… 👍 😍 😊

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Penne Curry Pasta

Ingredients:

• 500g Penne Pasta
• 1 cup Ground Chicken meat
• 2 tbsp butter
• 1 small white onion, chopped
• 5 cloves garlic, chopped finely
• 1 medium red bell pepper, diced
• 1 tsp Fish sauce
• White Ground pepper
• 2 cups milk
• 1 cup all purpose cream
• 1  cup grated cheese
• ½ tsp paprika
• ½ tsp chili powder
• 1 -2 tsp curry powder
• Salt to taste
•  1 to 2 tsp of sugar
• Parsley

Instructions:

1. Cook penne according to package directions.
2. Drain pasta and put in a bowl to set aside.
3. In a sauce pan, heat the butter.
4. Sauté’ the onion, and garlic, season with salt & pepper until tender.
5. Add-in ground chicken meat season with fish sauce, stir and continue to cook in 2 minutes.
6. Add red bell pepper, chili powder, paprika, and curry powder, stir to blend.
7. Add milk, all purpose cream, and sugar, stir occasionally in a medium heat and bring to a simmer, until the sauce is slightly thickened.
8. Add half of grated cheese and season with salt and pepper to taste. Stir well.
9. Add penne pasta and toss to combine until pasta is coated with sauce and heated through. 
10. To serve, garnish with fresh parsley and additional cheese. Serve hot.

Pies and Pastries

A pie is a baked dish which is usually made of a pastry dough casing that covers or completely contains a filling of various sweet or savoury ingredients.

(images credit to google)

Pastry is a dough of flour, water and shortening (solid fats, including butter) that may be savoury or sweetened. Sweetened pastries are often described as bakers’ confectionery. The word “pastries” suggests many kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. Small tarts and other sweet baked products are called pastries. Common pastry dishes include pies, tarts, quiches and pasties.

(credit to google and Wikipedia)

Buko Pie (Coconut Custard Pie)

Buko Pie (Young Coconut Custard Pie)

Buko pie is a traditional Filipino baked young-coconut (malauhog) custard pie. It is considered a specialty in the city of Los Baños, Laguna located on the island of Luzon. The pie is made with buko meat. There are also variations of the pie, which are similar but use slightly different ingredients, such as macapuno pie, that uses a special type of coconut which differs from ordinary coconut as it is thick and sticky. The pie was originally a delicacy only available in the Philippines.

Pies are traditionally round in shape, baked in pie pans approximately 23 centimeters (cm) in diameter. Some pies are large while most are small.

The Pastry in pie is called the crust which consists mainly of flour, shortening, and water. Sometimes egg, milk, sugar, and liquid other than water is added to provide variation in flavor. Crust should be flaky and tender.

In pie crusts can be achieved to be flaky and tender, by combining the right proportion of flour to shortening and by executing the correct technique in mixing. Mix the ingredients as quickly as possible. For making pie crusts, can be classified into either single or double crust. I used the double crust, one crust lining the pie pan, and the other crust as cover for the pie filling.

Here’s the recipes, which you can try it!..

Buko Pie (Coconut Custard Pie)

Baking Temperature: 300 F Baking Time: 35 – 40 mins

Ingredients:

Pie Crust:

• 2 cups All Purpose Flour
• 1/2 tsp Salt
• 1 tsp Sugar
• 1/2 cup Butter (Lard or shortening), room temperature
• 6 tbsp Cold water

Pie Filling:

• 1/2 cups Sugar
• 1/3 cups Cornstarch
• 1 cup Evaporated Milk
• 1 cup Buko water (Coconut water)
• 1 tsp Vanilla
• 2 cups Shredded Coconut meat

Egg Wash

• 1 small egg
• 1 tbsp water / milk

Instructions:

For Crust Dough:

1. Combine flour, sugar, and salt in a mixing bowl. Add butter.
2. Rub in butter into flour until fat particles are pea-sized.
3. Add water to flour mixture a tablespoon at a time or just until water is absorbed and dough forms a ball. Rest the dough.
4. Divide the dough into two, one for the lower crust and the other for the upper crust. Set aside the dough for the upper crust and work on the lower crust.
5. Spread the lower crust dough on a floured board. Roll it out flat with a rolling pin. Start rolling from the center out, forming a circle. Thickness of crust ranges from 1/2 to 1 cm.
6. Measure and cut the dough by fitting the mouth of the pie pan on the dough. Cut the dough 2 1/2 cm bigger than the pie pan.
7. Roll dough over a rolling pin then unroll it over the pie pan to fit well into the pan. Then cut the dough with scissors following the contour of the pan then set aside.

For the Pie Filling:

1. In a saucepan, mix sugar, cornstarch, evaporated milk, and coconut water (buko water).
2. Cook over low heat stirring constantly until thick.
3. Remove from heat, stir in vanilla essence, stirring until the mixture is smooth.

For assembly and baking:

1. Spoon the filling alternatively shredded coconut meat and thick sauce onto the pie crust.
2. Top with upper crust and roll out as in step 5 of crust dough.
3. Place on top of the filling and press the edges of the top crust and lower crust together to press and fold seal.
4. Decorate as desired.
5. In a small bowl,  whisk together the egg and water. 
6. Brush the top of the pie with egg wash.
7. Bake in preheated oven for 300 F in 35 to 40 minutes until the pie crust is golden browned.
8. Allow to cool before slicing.

Vegetables

(photo credit to google)

Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, leaves, roots, and seeds. The alternate definition of the term vegetable is applied somewhat arbitrarily, often by culinary and cultural tradition. It may exclude foods derived from some plants that are fruits, nuts, and cereal grains, but include fruits from others such as tomatoes and courgettes and seeds such as pulses. (Wikipedia)

(credit to google)

Vegetables can be eaten either raw or cooked and play an important role in human nutrition, being mostly low in fat and carbohydrates, but high in vitamins, minerals and dietary fiber. Many nutritionists encourage people to consume plenty of fruit and vegetables, five or more portions a day often being recommended. (Wikipedia)

Lumpiang Gulay (Vegetable Spring Rolls)

…..which is called also Lumpiang Togue (Mung Bean Sprouts Spring Roll)

Spring rolls originated from China. They were a seasonal food consumed during the spring, and started as a pancake filled with the new season’s spring vegetables, a welcome change from the preserved foods of the long winter months.

In Chinese cuisine, spring rolls are savoury rolls with cabbage and other vegetable fillings inside a thinly wrapped cylindrical pastry. They are usually eaten during the Spring Festival in mainland China, hence the name. Meat varieties, particularly pork, are also popular. Fried spring rolls are generally small and crisp. They can be sweet or savory; the latter are typically prepared with vegetables. They are fully wrapped before being pan-fried or deep-fried. (credit to: Wikipedia)

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These vegetable spring rolls are the perfect snack or appetizer, golden, and crunchy dip in vinegar sauce.

Lumpiang Gulay (Vegetable Spring Rolls)

Ingredients:

• 25 pcs Lumpia wrapper
• 1/2 kilogram bean sprouts
• 1 medium carrots, cut in cubes
• 1/4 kilogram green beans
• 1 medium chayote, cut into cubes
• celery
• 4 pcs tofu
• 1 small onion
• 4 cloves garlic, chopped finely
• 1 tbsp fish sauce
• salt and pepper to taste
• 2 cups cooking oil

Instructions:

1. In a deep pan, slightly fry the tofu and cut into cubes then set aside.
2. In a same pan, saute’ onion and garlic, season with fish sauce and pepper.
3. Add all the vegetables and season with salt and pepper.
4. Stir fry until vegetables are half cooked. Then add the tofu, stir and cook in 3 minutes.
5. Turn off heat. Allow to cool down for a while.
6. Get 1 lumpia wrapper and laid on a flat surface.
7. Scoop 2 tablespoon, depending on size of your wrapper, of mixed ingredients and put on the wrapper.
8. Carefully roll wrapper, while securing the mixed ingredients inside, and form a log.
9. Now dip your finger with water and wet the inner end of the wrapper. Carefully press the wrapper end against the log to seal it.
10. In a pan over medium heat, fry the spring rolls in batches until its wrapper color is golden brown.
11. Remove spring rolls from frying pan and drain oil on paper towel.
12. Serve with vinegar dipping sauce.

Chicken String Beans Stir-fry

Chicken String Beans Stir-fry

CHICKEN STRING BEANS STIR-FRY

Ingredients:

• 700g Chicken wings
• 1/2 tsp paprika
• 1/2 tsp chili powder
• 1 tsp ground pepper
• 1 tbsp cornstarch
• salt to taste
• 1 tbsp calamansi or lemon juice
• 1/8 cup soysauce
• cooking oil
• 1 small onion, chopped
• 4 cloves garlic, chopped
• 1 tsp sugar
• 1 pc chili green
• 2 cups string bean
• 1 cup water
• 1 chicken broth cube
• salt & pepper to taste
• sesame seeds (optional)

Instructions:

1. In a bowl, combine the chicken, paprika, chili powder, cornstarch, calamansi or lemon juice and soy sauce, season with salt. Mix everything well.
2. In a pan over medium heat add oil and saute’ the chicken for about 7 to 10 minutes. Stir well. Set Chicken aside.
3. In the same pan, saute’ the onion and garlic for 30 seconds.
4. Add-in chicken and saute’ for 3 minutes. Stir occasionally.
5. Add the marinated sauce, water, chicken broth, sugar and pepper. Stir and cover for about 5 minutes.
6. Add string beans and chili green. Stir and cook for 3 to 5 minutes until the sauce is lightly thicken.
7. Stir and serve immediately. Top with sesame seeds.

Chicken Menudo

Chicken Menudo

In the Philippines, Menudo also known as ginamay (Cebuano), a traditional stew and originally made by pork and sliced liver in tomato sauce with carrots and potatoes with the variations of adding by raisins and hotdogs. Usually the similar dishes of Filipino Menudo are afritada, kaldereta, and hardinera and also from the region of Luzon and Visayas.

It is one of the most common offerings in karinderyas (small eateries that offer budget-friendly meals to local residents) and is also commonly served in potlucks or buffets due to the inexpensive ingredients used in the dish. It is also often prepared communally and eaten at a feast, and parties were held regularly to celebrate births, Christmas, and other occasions. (ref. wikipedia)

From our kitchen, we don’t have meat pork in the fridge, so I’ve used of chicken meat and liver as a replacement of pork in menudo recipe for our luncheon.

It was savory same as the taste of pork menudo. Chicken meat in menudo is better than pork, it is good to our health and its less the fats.

So, try Chicken Menudo!… here’s my version of Chicken Menudo and how i make it.!

Recipe: CHICKEN MENUDO

Chicken Menudo (Filipino Cuisine)

Ingredients:

• 800g Chicken meat sliced in cubed
• 250g Chicken liver
• 1/8 cup soy sauce
• 1 tbsp cornstarch
• 1 tbsp calamansi juice or lemon
• 1 tsp ground black pepper
• 2 tbsp oil
• 4 cloves of garlic, minced
• 1 small onion, chopped
• 1/2 tsp fish sauce
• 3/4 cup tomato sauce
• 2 medium carrots, cut into 1 inch cubes
• 2 medium potatoes, cut into 1 inch cubes
• 100g sausage or hotdogs, sliced into slant
• 1 small can of green peas
• 1 medium red bell pepper
• 1/4 cup raisins
• salt and pepper to taste
• 1/2 tsp of sugar
• 1 cup of water

Instructions:

1. Marinate the chicken and liver in a separated bowl, pour in soy sauce, calamansi juice or lemon, cornstarch and ground pepper. Set aside in 30 minutes.
2. In a hot pan, saute’ the onion, and garlic until softened.
3. Add the marinated chicken, stir and cook for about 10 minutes.
4. Add-in the liver, season with fish sauce and ground pepper. Cook in 5 minutes.
5. Add hotdogs, carrots, potatoes, and green peas, stir and cook for about 4 minutes.
6. Pour in marinated sauce, water, and tomato sauce. Season with salt, pepper, and sugar. Simmer and cook in 5 minutes.
7. Add-in bell pepper, and raisins. Stir to distribute.
8. Cook for another 10 minutes or until cooked through and the sauce is thickened. Serve hot.