Recipes from different sources

7/25/2019 Recipes from different sources

1/26

PANDESAL

This recipe is submitted by Nino Almendraof iCookonboard.

Prep. time:5 minutesKneading time:10-12 minutes {I always use electric dough mixer onboard.Proofing time:1-2 hours 1st dough raise! 1 hour more to raise the formed

"andesal doughBaking time:10 minutes {or a little more until golden brownOven Temp.: 200#$Diffi!lt": %asy but need some practice&'a(es) *+ pieces,ood for 2* crew

#o! $ill need%

1 (g. all purpose flourbread flour2 Tbsp. instant yeast12 Tbsp. 1.5 tsp./ fine salt* cup sugar white granulated12 cup unsalted butter! softened {(ept at room temperature for an hour or softened inside the

microwae for few seconds. pcs. med. sie 30grmseach/ fresh eggs1.5 cup water! room temperature{a little more or less

4or coating! enough bread crumbs to coer each "andesal dough.

Diretion%

"lace flour! yeast! salt and sugar in the dough mixer! run on slow speed for a minute to blend

ingredients.

6dd the softened butter! eggs and water. Increase speed to medium-high and (nead the mixture

for 10-12 minutes or until smooth and elastic. 6 good mixture will hae blisters on the dough surface.

%ither brush the bowl or rub the dough surface with egetable oil and place it bac( into the

bowl! coer with plastic film wrap or a damp cloth and let it rise for 1-2 hours or until double in

bul(. "unch down dough and diide into two.

78ere9s how I do it:4;weet n a greased wor(ing table! roll out or flatten the dough about 12 inches wide. rom one end! roll up

the dough to ma(e a 12 inches log bast?n/. @eep aside your 1st dough log and let it rest while you

handle the other.


2/26

- ;ee more atE httpEwww.yummy.com.ph201*03pandesal-by-nino-almendra.htmlF

utmGcontentHbuffer0b+5JutmGmediumHsocialJutmGsourceHfaceboo(.comJutmGcampaignHbufferK

sthash.mg6eLMN.dpuf

COCON&T '(LK) 'ELON *(T+ SA,O

N,-ED(ENTS:

1 small honeydew melon roc(melon

1 cup sago tapioca pearls/

O cup sugar

O cup water

1 cup canned coconut mil( with O tsp salt

(NST-&CT(ONS:

1. Coil sugar and water in a pot until the sugar is completely dissoled and becomes syrupy. ;etaside to cool.

2. In a separate pot! boil at least cups of water. Phen the water is boiling! add sago and coo(on medium-high heat until mostly translucent sago will dissole and becomes gooey whenoercoo(ed Q hence the isible white dots/. 6lso! (eep stirring to aoid the sago from stic(ingto the pot.Phen the sago is coo(ed! drain it oer a siee and rinse it under cold running water.

;et aside.

. Lse a melon baler! scoop the flesh out. 6lternatiely! you can dice the melon instead.

*. @eep half the melon portion for later for sering/ and blend the remaining portion using afood processor.

5. 'ix the syrup! sago! melon and coconut mil( in a large sering bowl. $hill before sering noteQ as the mixture chills! the consistency will thic(en a little/.

- ;ee more atE httpEwww.yummy.com.ph20150coconut-mil(-melon-with-sago-

dessert.htmlKsthash.ggn31C


3/26

* teaspoons ;alt* cup ;oftened Cutter1 1 cup ;ugar pieces %ggs1 12 teaspoons Nanilla %xtract5 teaspoons BiRuid ood $oloring1 Tablespoon Phite Ninegar

1* teaspoon Ca(ing ;oda1 cup $hocolate $hips1 cup Icing ;ugar

D(-ECT(ONS

1. "reheat oen to 1S0 degrees $elsius.

2. $ombine flour! cocoa powder! ba(ing powder and salt. 'ix using a wire whis( until eerythingis incorporated. ;et aside.

. In a separate bowl! beat the butter using an electric mixer for minutes. ,radually add thesugar and beat until you hae a pale yellow mixture. 6dd egg one at a time beating minutesupon each addition. 6dd anilla extract and food color and beat for another minutes.

*. 'ix in the flour mixture a half cup at a time. Ce sure that the flour mixture is wellincorporated into the batter.

5. $ombine inegar and ba(ing soda and add to the batter. 'ix for another 2 minutes.

3. 6dd in the chocolate chips and mix using a wooden spoon or a spatula.

. =efrigerate for at least four hours or oernight. This is an important step. Bi(e breads! wewant our batter to rest. $old batter is also easy to wor( with compared to room temperaturestic(y batter. ;o be patient.

+. ;ift icing sugar in a bowl. ;coop the red elet crin(le batter batter using a 1 ounce ice creamscooper. =oll it on the icing sugar and place on a ba(ing pan lined with ba(ing paper. ;lightlypress the batter and ba(e for 12 minutes. =emoe the batch form the oen and let it cool onthe pan for another 5 minutes before transferring onto a wire rac(.

- ;ee more atE httpEwww.yummy.com.ph201501red-elet-crin(les.htmlKsthash.P1s2.dpuf

BANANA N&TELLA L&'P(A

(N,-ED(ENTS

Bumpia wrappers 12 sheets/! refrigerated and separated. large ripe bananas! peeled and Ruartered1 cup nutella spread12 cup cold water! for sealing>il for frying

D(-ECT(ONS


4/26

1. If lumpia wrappers were froen! thaw them oernight in the fridge or on the (itchen counter.

2. $arefully separate each lumpia sheet apart. Uou will only need 12 sheets. ;tac( them coered

with damp paper towels to (eep them from drying out.

. "lace lumpia wrapper diagonally towards you. ;pread about a teaspoon of Autella at lower onethird area about inches long/! then place a banana on top. ;pread another teaspoon ofAutella on top of the banana.

*. "lace the lower corner oer the filling! tuc(ing it under the banana then roll once.

5. old both side edges oer the center to resemble an enelope/ then continue to roll until youhae about two inches left.

3. ;eal that last edge with drops of water! the continue to roll until fully sealed.

. To fry the egg rolls

+. 8eat oil in a pan 5 degrees / oer medium heat.

S. Por(ing in batches! place -* rolls in the pan! fry for about 2- minutes on both sides! or untilrolls are crisp and golden.

10. Transfer to a plate lined with paper towels.

11. =epeat frying process with the rest of the rolls! adding more oil to the pan if necessary.

12. ;ere while still warm.

- ;ee more atE httpEwww.yummy.com.ph201501nutella-banana-

lumpia.htmlKsthash.BcNLiVy8.dpuf

B(KO

(N,-ED(ENTS

c ;weet rice stic(y rice or malag(it/ c water1 can 1.5 o/ coconut mil( >= coconut mil( from 1 medium sied coconut

1.5 c brown sugar

D(-ECT(ONS

1. In a rice coo(er! mix sweet rice and water. ;team coo(. ;et aside


5/26

2. In a big wo(! mix coconut mil( and sugar. Cring to boil on medium high heat. ;tircontinuously.

. =educe heat to medium once it starts to boil.

*. Coil for 15 minutes or until the amount is reduced by half and the consistency is thic( or

creamy.

5. 6dd boiled rice slowly. 'ix thoroughly.

3. =educe heat to medium low.

. $ontinue stirring . The secret of Ci(o is in the constant stirring.


6/26

tablespoon anilla extract

2 to tablespoons boiling water

Custard Filling:

In a heay saucepan! place the butter! eaporated mil(! egg yol(s! sugar and flour.

;tir to combine! then coo( the mixture on a low fire stirring constantly to preent scorching.

Phen the mixture has thic(ened! remoe from the heat.

Sugar Glaze:

In a medium mixing bowl! put in the confectioners sugar and anilla.

;tir in enough boiling water to ma(e a glae of spreading consistently.

Puff Pastry:

Cut around 40 grams of butter, melt the butter then chill the remaining.

Make a well in the middle of the flour mixture and add vinegar or lime juice,

melted butter then pour in the water. Mix well, knead the dough a little bit.

With a rolling pin, flatten dough into a rectangular shape.

lace the chilled butter in the middle and fold the corners, right over left, making

sure to seal the edges.

!o not handle the dough with "our whole hands, onl" with the finger tips, this

wa" "ou are transferring little heat onto the dough. #oll and $atten the dough into a

rectangle, we suggest that "ou roll it on top of a large tra", this will keep the dough

cold to avoid the butter from melting inside.

ut the large tra" with the dough on top to chill butter inside the dough. %he

reason the dough is being chilled is to make sure the butter is not absorb b" the

dough, b" the time "ou &nish this process "our dough will have a thin sheet of

butter on each la"er.

'fter (0 minutes, remove dough from free)er, fold again right over left and roll

and $atten again with a rolling pin to form another rectangular shaped dough.

#epeat this process 4 times. Cut into rectangle shape.

reheat oven to 4*0 degrees. +ake the dough for about (0 to (* minutes or until

crust is golden. Cool completel".


7/26

Cut puff pastr" in half to insert custard filling.

Pour glaze over the top.

DEEP /-(ED '&S+-OO'S

(N,-ED(ENTS:

+ Q 10 200 grams/ button mushrooms

12 cup of water

12 cup of all purpose flour

12 tsp of garlic powder

12 tsp of salt

12 tsp of pepper

1 egg

(NST-&CT(ONS:

1. Pipe the mushroom clean with a paper towel. er medium heat! bring the oil to50W. In batches of 3 to +! place the mushrooms in.


8/26

Napoleones Recipe

CUSTARD

1/2 cup butter

2 cups evaporated milk

5 egg yolks

3/ cup sugar

1/3 cup !lour

1" #$ a %eavy saucepa$& place t%e butter& evaporated milk& egg yolks& sugar a$d !lour" Stir to combi$e"

2" 'ver lo( !ire& cook t%e mi)ture stirri$g co$sta$tly to preve$t scorc%i$g" *%e$ t%e mi)ture %as t%icke$ed&

remove !rom t%e %eat"

+,A-.

2 cups si!ted co$!ectio$ers sugar

tablespoo$ va$illa e)tract

2 to 3 tablespoo$s boili$g (ater

1" #$ a medium mi)i$g bo(l& put i$ t%e co$!ectio$ers sugar a$d va$illa" Stir i$ e$oug% boili$g (ater to make a

gla0e o! spreadi$g co$siste$tly"

U ASTR

2 1/2 cups all4purpose !lour


9/26

1/2 cup cold (ater

1 cup butter& c%illed

1" ake a (ell i$ t%e middle o! t%e !lour mi)ture a$d pour i$ t%e (ater" i) (ell"

2" *it% a rolli$g pi$& !latte$ doug% i$to a recta$gular s%ape" lace c%illed butter i$ t%e middle a$d !old t%e

cor$ers& rig%t over le!t& maki$g sure to seal t%e edges" ou$d doug% a$d !latte$ i$to a recta$gle" ut i$ !ree0er

to c%ill butter i$side t%e doug%"

3" A!ter 36 mi$utes& remove doug% !rom !ree0er& !old agai$ rig%t over le!t a$d pou$d (it% a rolli$g pi$ to !orm

a$ot%er recta$gular s%aped doug%" Repeat t%is process times" Cut i$to desired s%ape"

" re%eat ove$ to 3566" 7ake !or about 26 mi$utes or u$til crust is golde$" Cool completely"

5" Cut pu!! pastry i$ %al! to i$sert custard !illi$g"

8" our gla0e over t%e top"

Filipino version of hotcake is kind of thin and has yellow color because yellow food color is added. Then margarine isspread on top of it and sprinkled with sugar. It's rare to see vendors selling this Hotcake nowadays. So i decided to

make my own recipe of this Filipino version of hotcake. I hope it came close to the taste of the one i use to buy when I

was just a little kid.

Filipino Hotcake Recipe

Ingredients:

1 cup flour

6 tbsp sugar

1 tsp baking powder

235 ml milk

1 egg


10/26

1 tbsp cooking oil

pinch of salt

dash of yellow food color

margarine

sugar

Procedure:

1. In a bowl mix together beaten egg and milk. Then add flour, sugar, baking powder, salt and stir. Add cooking oil and

a dash of yellow food color and stir until the batter is smooth.

2. In low fire, heat cooking oil in a pan.

3. Pour in 1 laddle of batter into the pan. Flip when the surface starts to bubbles.

4. Cook for another 1 to 2 minutes.

5. Repeat doing this until you finish all the batter.

6. While the hotcake still hot, spread margarine on top and sprinkle with sugar. Happy Eating!

VIGAN LONGGANISAIngredients:

1 kilo ground pork pigue or ham

1/4 cup garlic, crushed

1 Tbsp. onions, chopped

2& 1/2 tsp. salt

1 tsp. black pepper, ground

1/3 cup soy sauce

2&1/4 Tbsp. vinegar

2 yds sausage casing

1/2 cup water

2 Tbsp. cooking oil

How to cook vigan longanisa:

n a bowl, mix thoroughl" the &rst seven ingredients until well blended.

-tu the mixture into casing and tie ever" / inches long with a string.

ang under direct sunlight for about 4 hours to allow fat and li1uid to drip and

dr".


11/26

eat a caraja" and pour (2/ cup water and (3/ tablespoons cooking oil.

ut in the longanisa. Cover and cook over low heat until all of the water

evaporates. rick each with a fork.

When all li1uid has evaporated, pan fr" until brown.

-erve hot with fried rice, tomatoes and sliced salted eggs. -erves

D(NAKDAKAN

INGREDIENTS:

For Grill and boil:

1/2 lb ork ear

2lb ork belly

1/2 lb ork $ape

1/2 lb ork to$gue

1/2 lb ork liver

1/2 lb ork i$testi$e 9optio$al grilled or boiled:

For the seasoning:

pcs kalama$si 9Use ,emo$ or ,ime to substitute:

1/ cup Coco$ut ;i$egar

2 C%opped o$io$s

C%opped c%ili

Stalks C%opped gree$ o$io$

1 tsp Salt

1 tsp 7lack epper

1/< lb orks brai$ 9boiled:

3 spoo$ ayo$aise 9optio$al:

INSTRUCTIONS:

1" +rill all t%e pork i$gredie$ts u$til golde$ bro($ a$d simmer t%e pork brai$ !or 16 mi$s

2" Slice t%e grilled pork i$to bite si0e


12/26

3" #$ a bo(l& mi) t%e sliced grilled pork (it% t%e boiled pork brai$ a$d t%e rest o! t%e seaso$i$g

" Add salt a$d pepper to taste

5" Add mayo$$aise to make it t%ick& t%is is optio$al"

C+(CKEN S(S(,

(N,-ED(ENTS:

1 lb. ground chic(en

1- 1 12 cups white inegar

12 soy sauce

5 tbsp. lemon Duice

1 large or 2 medium red onions! chopped

$hili

;J" to taste

coo(ing oil

(NST-&CT(ONS:

1. In a s(illet oer medium heat! pour some oil and allow to warm up. "lace ground chic(en and allow tocoo(. nce chic(en is coo(ed all the way through! add inegar! soy sauce and lemon Duice in increments untilyou reach desired flaor.

. Throw in chopped onions and chili. $oo( until the onions are Dust about translucent.

*. ;ere with piping hot steamed white rice or ice cold beer.

0OLL(BEE SPA,+ETT(

(N,-ED(ENTS:

6 pac(age of spaghetti

hot italian sausages


13/26

1 cup of tomato sauce

1 can of chic(en broth

1 can of tomato paste

1 cup of banana sauce

1 lb of ground por(

1 onion! diced

cloes of garlic

1 cup of cheese

(NST-&CT(ONS:

1. Ta(e the sausages and ba(e for 20 minutes at 25. 4Uou donXt hae to do it this way. Uou can slice thesausage raw and add into the pan later4

2. 8eat up about 1 tbs of olie oil in a large pan. >nce the oil is heated! add the onions and garlic. ;tir fryuntil translucent.

. 6dd the ground por( once the onions are translucent. $ontinue to stir fry until por( has browned

*. >nce the por( has browned! add the cup of tomato paste or pasta sauce as I used/ and the can ofchic(en broth. Cring to a boil and reduce to a simmer. ;immer for 0 minutes

5. Phile that is simmering away! coo( the pasta according to pac(age.


14/26

1 can of tomato paste

1 cup of banana sauce

1 lb of ground por(

1 onion! diced

cloes of garlic

1 cup of cheese

(NST-&CT(ONS:

1. Ta(e the sausages and ba(e for 20 minutes at 25. 4Uou donXt hae to do it this way. Uou can slice thesausage raw and add into the pan later4

2. 8eat up about 1 tbs of olie oil in a large pan. >nce the oil is heated! add the onions and garlic. ;tir fryuntil translucent.

. 6dd the ground por( once the onions are translucent. $ontinue to stir fry until por( has browned

*. >nce the por( has browned! add the cup of tomato paste or pasta sauce as I used/ and the can ofchic(en broth. Cring to a boil and reduce to a simmer. ;immer for 0 minutes

5. Phile that is simmering away! coo( the pasta according to pac(age.


15/26

INSTRUCTIONS:

1. In a saucepan, disperse the gelatin in coconut milk and water. Let stand a few minutes to allow the gelatin to bloom.

Add sugar. Cook over low heat until gelatin dissolves completely. You do not have to wait for it t boil.

2. Transfer to a container and chill until firm. Cut into half-inch cubes. Transfer to a large bowl. Pour in the corn.

3. Pour cream and condensed milk over the corn and gelatin mixture. Toss gently. Chill well before serving.

C+(CKEN E'PANADA

INGREDIENTS:Filling

1 1/2 lb boneless chicken breast, cut into cubes

1 piece medium-sized onion, minced

1 tbsp garlic, minced

1 cup potato, diced

1 cup carrot, diced

1 cup green peas

1/4 cup raisins

1/2 tsp salt

1/2 tsp ground black pepper

1 tsp sugar

1/2 piece chicken cube

2 tbsp cooking oil

Dough

3 cups flour

4 tbsp sugar

6 tbsp water, cold

1 piece raw egg

1 cup butter, cold


16/26

1/2 tsp baking powder

1/2 tsp salt

DIRECTIONS:

1. Make the Filing by pouring the cooking oil in a pan and then allow it to heat-up

2. Once the oil is hot, saute the garlic and onions

3. Add the chicken breast then cook until color turns light brown (about 5 minutes)

4. Add water and chicken cube then simmer for 10 minutes

5. Put-in carrots and potatoes and simmer for 5 minutes

6. Add the green peas, raisins, and sugar then simmer for another 5 minutes

7. Sprinkle salt and pepper. Turn off the heat, drain the excess liquid, and set aside.

8. Make the dough by combining the dry ingredients in a mixing bowl starting with the flour, sugar, baking powder, and

salt. Mix well using a wire whisk.

9. Cut the butter into small thin pieces place in the mixing bowl with the dry ingredients.(the butter should be cold and

solid before doing this)

10.Add water gradually and mix all the ingredients thoroughly until a dough is formed. You may use a pastry blender to

easen the process.

11.Divide the dough into individual pieces by grabbing a piece from the whole mixture and rolling it in your hand until a

spherical shape is formed. Do this until all the dough is consumed. Set aside in a cool place for at least 20 minutes

12.Flatten the spherical dough py pressing it with your palm against a flat surface. Use a rolling pin to flatten it fully while

creating a round shape.

13.Arrange about a quarter to half a cup of filling (the chicken that you cooked in the first few steps) at the middle of the

flattened dough. Fold the dough so that opposite ends meet (you should have formed a half moon shaped dough)then

press the edges and seal. (refer to the video for the technique)

14.After all the fillings are consumed, crack the egg and separate the white from the yolk. Beat the egg white lightly and

mix a little water.Glaze the crust by brushing the egg wash.

15.Put a wax paper on top of a baking tray or grease the baking tray then arranged the sealed doughs.

16.Pre-heat oven at 400 degrees Fahrenheit for 10 minutes. Bake the sealed doughs for 25 minutes at the same

temperature.

17.Remove from the oven.

18.Serve hot. Share and Enjoy!


17/26

- See more at: http://www.kusinamaster.ph/2014/09/chicken-empanada1.html?

utm_content=buffer24d37&utm_medium=social&utm_source=facebook.com&utm_campaign=buffer#sthash.knRQVDhZ.dpuf

B&TTE-ED /-(ED C+(CKEN

INGREDIENTS:

1 kilo ag$olia C%icke$ Cut4ups& assorted parts

1 tbsp Calama$si

1 tbsp +arlic& c%opped

2 tsp +i$ger& c%opped

= tsp Salt

= tsp epper

ag$olia >utri4oil !or deep4!ryi$g

2 pc .gg& slig%tly beate$

= cup Cor$starc%

= cup ag$olia 7utter4licious?& melted

INSTRUCTIONS:

1" ari$ate t%e C%icke$ Ups i$ calama$si& garlic& gi$ger& salt a$d pepper !or at least 36 mi$utes"

2" Dip c%icke$ i$ beate$ eggs a$d roll i$ cor$starc%"

3" Deep !ry c%icke$ u$til golde$ a$d cooked t%roug% t%e$ drai$ i$ paper to(els"

" Toss !ried c%icke$ i$ melted butter" Serve %ot"

- ;ee more atE httpEwww.(usinamaster.ph201*02buttered-fried-chic(en1.htmlFutmGcontentHbuffer0eebdJutmGmediumHsocialJutmGsourceHfaceboo(.comJutmGcampaignHbufferKsthash.S"+Rft.dpuf

C-(SP# KAN,KON,

Ingredients

4 bunches kangkong leaves, cleaned

3 cups corn starch

5 cups cooking oil

salt and monosodium glutamate ( MSG) to taste (vetsin)

1-1/2 cup water

1 cup flour


18/26

1 pc boiled egg, grated medium

Method

1. Clean kangkong and draw off leaves thoroughly.

2. Remove leaves from stem. Set aside.

3. Combine cornstarch, flour, egg, MSG, salt and water ( batter mixture ) in a clean mixing bowl.Mix until smooth in consistency.

4. Heat oil to 250F and reduce fire to medium. Dip kangkong leaves one by one in batter and deep fry until crispy.

5. Put fried leaves in a plate lined with table tissue to drain oil from kangkong leaves. Serve with sauce on the side.

- See more at: http://www.kusinamaster.ph/2014/02/crispy-kangkong1.html?

utm_content=buffer723e0&utm_medium=social&utm_source=facebook.com&utm_campaign=buffer#sthash.AO5soZzI.dpuf

'ED(TE--ANEAN C+(CKEN *(N,S

YOU'LL NEED...

8 chicken wings

Olive Oil

Balsamic Reduction

Dried oregano

Clove of garlic

Handful finely chopped parsley

1/2 lemon Salt & Pepper

LET'S GET COOKING...

1.Combine oil, balsamic reduction, oregano, garlic and parsley in a bowl and stir.

2.Squeeze lemon, add a sprinkle of salt and pepper and mix.

3.Make slits in each wing with a sharp knife.

4.Add wings to mix and coat them well.

5.Place in a baking tray.

6.Drizzle remaining mix on top.

7.Bake in the oven for 20-25 min on each side at 180C/365 F

K('C+( /-(ED -(CE 1

1 Tbs. canola oil

4 scallions, finely chopped


19/26

1 garlic clove, minced

4 oz. ham, cut into 1/2-inch dice

1 cup kimchi, drained (1Tbs. liquid reserved) and coarsely chopped

1-1/2 Tbs. Asian sesame oil

3 cups cooked white or brown rice, at room temperature

2 tsp. soy sauce

2 large eggs, beaten

Salt and pepper to taste

eat the canola oil in a large skillet or wok over medium heat for 50 seconds.

'dd about three31uarters of the scallions and the garlic6 stir3fr" with a spatula for (0 seconds.

'dd the ham and stir3fr" for ( minute. 'dd the kimchi and continue to stir3fr" for another /

minutes. %ransfer the mixture to a bowl and set aside.

n the same wok or skillet, heat ( %bs. of the sesame oil over medium heat for 50 seconds. 'dd

the rice and stir3fr", tossing the rice until it is completel" coated with the sesame oil. Continue

stir3fr"ing until it begins to get crisp, about / minutes more.

'dd the kimchi mixture and combine thoroughl". !ri))le the kimchi juice and the so" sauce over

the mixture and continue cooking for another minute.

With the spatula, push the fried rice mixture in the front of the skillet to the center, leaving an

empt" space closest to "ou in the skillet. our in the remaining sesame oil and heat for (0

seconds. our the beaten eggs into the oil and let cook for about ( minute until the egg just

begins to set. With the spatula push the egg into the fried rice mixture, little b" little, anddistribute it throughout the rice. -eason to taste with salt and pepper.

ut the rice in a serving bowl and garnish with the remaining chopped scallions.

Serving Suggestions

7ou can serve the 8imchi 9ried #ice on its own or with a rustic #adish -alador Mixed erb

-aladfor a light meal, or alongside8orean3-t"le Marinated -kirt -teakfor a more substantial

meal.

:%:; -C:%%


20/26

ngredients

3 bowls steamedrice(3 cups)

1 cup choppedkimchi

cupkimchijuice

cup water

2-3 tablespoonsgochujang

3 teaspoonssesame oil

1 teaspoon vegetable oil

1 green onion, chopped

1 tablespoonroasted sesame seeds

1 sheet ofkim, roasted and shredded - TOASTED SEAWEED

Directions

1.Heat up a pan. Add the vegetable oil.

2.Add thekimchiand stir fry for 1 minute.

3.Add rice,kimchijuice, water, andgochujang. Stir all the ingredients together for

about 7 minutes with a wooden spoon.

4.Add sesame oil and remove from the heat.

5.Sprinkle with chopped green onion, roasted gim, and sesame seeds. Serve right

away.

K('C+( /-(ED -(CE 3

INGREDIENTS

1 tablespoon vegetable oil, plus more for drizzling on rice

1/2 cup chopped chicken, beef, pork, or Spam

3 cups day-old cooked white short grain rice

3 finely sliced scallions, white ends and green parts separated

1 generous cup roughly chopped kimchi, plus some reserved uice

2 teaspoons sesame oil

1 teaspoon soy sauce

2 eggs

Sesame seeds, for garnish
http://www.maangchi.com/recipe/ricehttp://www.maangchi.com/recipe/easy-kimchihttp://www.maangchi.com/ingredient/hot-pepper-paste-gochujanghttp://www.maangchi.com/ingredient/sesame-oilhttp://www.maangchi.com/ingredient/sesame-seedshttp://www.maangchi.com/ingredient/kimhttp://www.maangchi.com/recipe/ricehttp://www.maangchi.com/recipe/easy-kimchihttp://www.maangchi.com/ingredient/hot-pepper-paste-gochujanghttp://www.maangchi.com/ingredient/sesame-oilhttp://www.maangchi.com/ingredient/sesame-seedshttp://www.maangchi.com/ingredient/kim


21/26

DIRECTIONS

1! "eat oil in a wok or a large skillet over medium-high heat! #dd meat and

cook, stirring occasionally, until cooked through $about 2-3 minutes%!

2! &eanwhile, place rice in a large bowl and drizzle with a little vegetable oil!

'ith your hands, separate rice grains as much as possible without smashing or

breaking them! (se ust enough oil to coat each grain!

3! )o the pan, add the white parts of the scallions and cook ust until fragrant,

about 3* seconds! #dd the kimchi and uice and stir to toss! #dd the rice and

toss to coat, distributing the ingredients evenly! #llow the rice to cook for about

1* minutes, tossing halfway through, or as needed, to keep the bottom of the rice

from burning!

+! rizzle with the sesame oil and soy sauce, and toss to distribute evenly! ook

for another 3-. minutes, tossing as needed to keep the bottom of the rice from

burning! )aste for seasoning, and add a sprinkling more sesame oil and soy

sauce, if desired! eserve a handful of green onions and toss the rest in the pan

with the rice! 0uickly give it a toss to distribute, then divide rice between two

bowls!

.! n a small pan, fry both eggs and use to top the kimchi fried rice! arnish with

reserved green onions and sesame seeds!

P&TO4PAO

INGREDIENTS:For the batter

500 grams all purpose flour

250 grams white sugar

cup baking powder

2 cups water

1 cup powdered milk

3 large eggs


22/26

3 tablespoons butter, melted and cooled

For the filling

2 tablespoons cooking oil

2 cloves garlic, minced

500 grams flaked pork

cup water

cup white sugar

1 teaspoon cornstarch

cup soy sauce

1 piece laurel leaf

1 piece star anise

For the toppings

4 salted eggs, sliced

cheddar cheese, sliced

INSTRUCTIONS:Make the batter

1. In a large bowl, mix together the flour, sugar, and baking powder. Pour in water and powdered milk, then stir well.

2. Add in the eggs and butter then mix until well blended. Set aside.

Make the filling

1. In a pan, heat oil and saute garlic until aromatic.

2. Add flaked pork and cook for 3 minutes, stirring often.

3. Add the rest of the filling ingredients and cook until pork is tender and the sauce has thickened.

4. Once filling is ready, discard anise and laurel. Set aside.

To assemble

1. Prepare steamer, or use a large wok with a plate or a metal rack set atop some water.

2. In muffin cups (lined or greased depending on preference), pour a little amount of batter then add a tablespoon of filling.

Cover the filling with another amount of batter until cup is nearly all the way full. Top with salted egg and cheese.


23/26

3. Steam for 10 to 15 minutes or until done. Puto-pao are done when the tops have domed and are soft and springy to the

touch, and a toothpick inserted in the center comes out clean.

CHOCOLATE CAKE WITH CHOCOLATE FROSTING

(N,-ED(ENTS:

C5oolate Cake:

* cup cocoa powder

* cup water

* ounces unsweetened chocolate! chopped or bro(en into 1-inch pieces

2 cups all-purpose unbleached flour

1 12 teaspoons ba(ing soda

1* teaspoon (osher salt

12 tablespoons 1 12 stic(s/ unsalted butter! softened

2 cups granulated sugar

5 large eggs

1 cup whole mil(

C5oolate /ro6ting:

10 ounces bittersweet chocolate! chopped no bigger than 12-inch pieces/

1 cup heay cream

2 cup granulated sugar

12 tablespoons 1 12 stic(s/ unsalted butter! softened and cut into 1-inch pieces

(NST-&CT(ONS:

/or t5e ake:


24/26

1. "reheat the oen to 50W. ,rease the bottoms and sides of the ca(e pans with coo(ing spray or butterand coat eenly with cocoa powder! tapping out the excess.

2. In a small bowl! stir the * cup cocoa powder with the water to ma(e a paste and set aside.

. 'elt the chocolate by putting it in a heat-proof bowl set oer a saucepan of simmering water! ma(ing surethe bowl does not touch the water. Uou can use a double boiler if you hae one./ ;tir and scrape the side

of the bowl occasionally with the rubber spatula until the chocolate is smooth and eenly melted. $ool toroom temperature.

*. >er a bowl or piece of parchment! sift the flour and ba(ing soda together in a sifter or in a fine strainerby gently tapping your hand against the edge. 6dd the salt. ;et aside.

5. Lsing the stand mixer! or a handheld mixer and medium bowl! on medium speed! beat the butter andsugar together until smooth. ;crape down the side of the bowl with the spatula and mix in the eggs! 1 at atime! until combined. >n low speed! add the cocoa paste. 6dd the melted chocolate and mix untilthoroughly combined.

3. >n low speed! add half of the sifted flour! mixing thoroughly! then half the mil(. =epeat with the remainingflour and then the mil(! mixing well.

.


25/26

C5oolate Cake:

O cup 155g/ caramel sauce

O cup plus 2 tbsp 30g/ all purpose flour

@cup *3g/ cocoa powder

2 tsp cinnamon

O tsp ba(ing soda

Y tsp salt

* o bittersweet chocolate! chopped

3 tbsp +5g/ unsalted butter

O cup buttermil(

O cup 105g/ sugar

2 eggs

1 tsp anilla extract

/lan:

2 cans 2+ o or +2+ ml/ sweetened condensed mil(

2O cups whole mil(! room temperature

3 o 10g/ cream cheese! room temperature

3 large eggs! room temperature

* large egg yol(s! room temperature

1 tsp anilla extract

(NST-&CT(ONS:

1. "reheat oen to 50 degrees.

2. ;pray an angel food ca(e pan with coo(ing spray. "our the caramel sauce eenly oer the bottom of thepan.


26/26

. In a medium bowl combine the flour! cocoa! cinnamon! ba(ing soda! salt and mix) set aside. In amicrowae safe bowl and the chocolate and butter and microwae in 0 seconds interals until chocolateis melted and it9s smooth. 'ine too( about 1 minute and 0 seconds. 6dd buttermil(! sugar! eggs andanilla to the melted chocolate and whis( until it9s smooth. "our chocolate mixture to the dry ingredientsand whis( until it well incorporated and smooth. "our the chocolate batter eenly oer the caramel in theangel food ca(e pan.

*. To ma(e the flan simply add all the flan ingredients to a blender and process on low until smooth. Cecareful! there9s a lot of batter here! so you want to ma(e sure you do this on low otherwise it mightexplode all oer. "our the f lan batter oer the chocolate in the pan.

5. "lace the ca(e pan in a large roasting pan and place it in the oen. 6dd enough hot water to the roastingpan to reach halfway up the sides of the pan. $areful so you don9t burn yourself.

3. Ca(e the ca(e for about 1 hour and 0 minutes! mine too( about 1 hour and *0 minutes! or until youinsert a toothpic( in the ca(e and it comes out clean.

. $ool the ca(e completely in the pan and refrigerate it oernight.

+. Aext day! fill the roasting pan with water! or your sin( and place the bottom of the ca(e pan in the waterto warm the caramel and the flan portion of the ca(e. Uou only need to do this for a couple minutes.

S. $arefully turn the ca(e onto a large sering platter or ca(e stand.

AotesE ;tore the ca(e coered with plastic wrap in the fridge.

Documents

Recipes from different sources