Day 19- Kutsinta

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TODAY'S RECIPE: Kutsinta
Blog Commentary: I've wanted to make this for the past week but had NO idea what the heck lye water was or if it was even available here so I just kept pushing it off until I FINALLY found some lye water at our local Asian supermarket. Also, the other thing that was stopping me was getting a steamer. Last time I cooked a recipe (puto) that needed a steamer, I used an alternative and cooked it in the oven. The result wasn't too bad, but it wasn't exactly what I was looking for. So I found a wooden steamer that was able to hold some aluminum muffin molds (which I had to cut so it could fit). The result was pretty good. I didn't use food coloring cause I didn't think it was necessary. I kinda regretted it because it ended up turning rather brown and sewer-water-color. O wells, lesson learned. For those of you who don't know what kutsinta is, it's basically a hard jello-like version of a muffin/rice cake. It's a very light dessert. Well at least it tastes like it.
Reference: http://www.pinoyrecipe.net/cuchinta-or-kutsinta-recipe/
ORIGINAL RECIPE:	JO'S RECIPE:
Ingredients	Ingredients
1 cup all-purpose or rice flour cup brown sugar cups water teaspoon lihia (lye) few drops of yellow food color grated coconut	1 cup all-purpose or rice flour 1 cup brown sugar 1 1/2 cups of water teaspoon lihia (lye) water few drops of yellow food color (recommended) grated coconut
Procedures:	Procedures:
1. Boil water for the steamer. 2. In a bowl, blend all the ingredients except grated coconut. 3. Mix until smooth and free from lumps. Strain. 4. Half-fill small muffin pans. Steam for 10-20 minutes. 5. Cool for 5 minutes then remove from the pans. 6. Serve with grated coconut.	1. Boil water for the steamer. 2. In a bowl, blend all the ingredients except grated coconut. 3. Mix until smooth and free from lumps. Strain. 4. Half-fill small muffin pans. Steam for 10-20 minutes. 5. Cool for 5 minutes then remove from the pans. 6. Serve with grated coconut.
Next: Baked Tahong (Mussels) w/ grilled eggplant and salsa

Day 18- Beef Asado

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TODAY'S RECIPE: Beef Asado
Blog Commentary: The hubby and I decided to take a break from all the filipino food as we were both gaining weight and were wasting some leftover ingredients. Not sure what was causing the weight gain; the garlic or the onions? haha. I mean we were exercising every day. If you're following along with some of these recipes, just try to not eat everything you make (unless you're feeding your family). So I'm picking up my blog with the beef asado. It's a fairly simple recipe. I think this is going to be the last of my beef recipes for a while. I'm gonna try to do desserts and seafood next week.
Reference: http://www.allfavoriterecipe.com/RecipeDetailBeefAsadoII.aspx
ORIGINAL RECIPE:	JO'S RECIPE:
Ingredients	Ingredients
1/2 lb. beef, cut into thinly strips 2 tbsp. butter 3 cloves garlic, minced 1 onion, finely chopped 2 tbsp. soy sauce 2 tbsp. Worcestershire sauce 1/2 tsp. salt spring onions, cut into 2 inch long – for garnishing	1/2 lb. beef, cut into thinly strips 2 tbsp. butter 3 cloves garlic, minced 1 onion, finely chopped 2 tbsp. soy sauce 2 tbsp. Worcestershire sauce 1/2 tsp. salt spring onions, cut into 2 inch long – for garnishing
Procedures:	Procedures:
1. In a skillet over medium heat, melt butter. Add beef strips and stir-fry for 3 to 5 minutes or until lightly brown. 2. Add garlic and stir until fragrant. Add chopped onions and sauté for 3 minutes and then pour in soy sauce, Worcestershire sauce, and salt. Let it simmer over medium-low heat. 3. If sauce is about to dry up and meat is still tough, just add 1/2 cup of water. Continue cooking until meat is tender. 4. Remove from heat. Arrange on a serving plate and sprinkle with spring onions on top. Serve with patis (fish sauce) and calamansi juice as sauce.	1. In a skillet over medium heat, melt butter. Add beef strips and stir-fry for 3 to 5 minutes or until lightly brown. 2. Add garlic and stir until fragrant. Add chopped onions and sauté for 3 minutes and then pour in soy sauce, Worcestershire sauce, and salt. Let it simmer over medium-low heat. 3. If sauce is about to dry up and meat is still tough, just add 1/2 cup of water. Continue cooking until meat is tender. 4. Remove from heat. Arrange on a serving plate and sprinkle with spring onions on top. Serve with patis (fish sauce) and calamansi juice as sauce.
VIDEO:
Video Commentary: This came out pretty well. Thanks to the source above. ! Next: kutchinta

Break

Hello! It's been a while since my last blog. I had to finish up a website so I've been slacking a little. Don't worry, I'll be back soon. If you have any suggestions as for my next recipe, feel free to comment. Otherwise, I'm making carne asada tomorrow!

pastry cream

makes rice sticky? I wish I saw this Top Chef episode before I made my sticky rice...

Day 17- Buko salad

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TODAY'S RECIPE: Buko salad
Blog Commentary: This salad is a very very sweet (surprise!) potato-like salad. I took out the condensed milk because my hubby doesn't really like sweet things. The sweetness comes from the Nestle cream already so I thought we'd be good, but if I wasn't serving this to my hubby, I would have included the the condensed milk. This is a very quick and easy dessert (except for the wait of freezing it).
Reference: http://www.recipezaar.com/Buko-Salad-Filipino-Young-Coconut-Fruit-Salad-306016
ORIGINAL RECIPE:	JO'S RECIPE:
Ingredients	Ingredients
3 cups coconut meat, grated (or you can buy it canned) 1 (15 1/2 ounce) can fruit cocktail, drained (don't use the juice from the can) 1 (10 1/2 ounce) can Nestle cream 1 (10 ounce) can sweetened condensed milk 1 cup whole kernel corn (optional) 1/2 cup cheddar cheese, grated (optional)	2 cups macapuno strings (canned) 1 cup of coconut gel (canned) 1 (15 1/2 ounce) can fruit cocktail, drained (don't use the juice from the can) 1 (10 1/2 ounce) can Nestle cream 1 cup of sweet sugar palm fruit (canned) 1/2 cup cheddar cheese, grated 1 (10 ounce) can sweetened condensed milk (optional)
Procedures:	Procedures:
1. Combine and toss together all ingredients. 2. Freeze in the freezer. 3. Take it out and enjoy the cold desert.	1. Combine and toss together all ingredients. 2. Freeze in the freezer for at least 30 mins- 3 hrs. 3. Take it out and enjoy the cold desert.
VIDEO:
Video Commentary: Hey! I got footage now! Will post when I can! Next: Polvoron

Day 16- Beef caldereta

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TODAY'S RECIPE: Caldereta
Blog Commentary: Another beef course. This one resembles Picadillo, especially the sauce. The main difference is the meat used. You can use different types of meat with this. As the recipe on the site says, goat meat or chicken can be use (instead of beef). If you're "beef"ed out, try using chicken. I've never tried goat with calderetta.
Reference: http://www.whats4eats.com/soups/caldereta-recipe
ORIGINAL RECIPE:	JO'S RECIPE:
Ingredients	Ingredients
Beef round or chuck, cubed -- 2 pounds White vinegar -- 1/4 cup Soy sauce -- 1/4 cup Oil -- 2-3 tablespoons Onion, chopped -- 1 Bell pepper, chopped -- 1 Garlic, minced -- 1/4 cup Tomato sauce -- 2 cups Stock or water -- 2 cups Potatoes, peeled and cubed -- 2 cups Peas -- 1 cup Salt and pepper -- to taste Liver pâté (optional) -- 1/4 cup	Beef round or chuck, cubed -- 2 pounds White vinegar -- 1/4 cup Soy sauce -- 1/4 cup Oil -- 2-3 tablespoons Onion, chopped -- 1 Bell pepper, chopped -- 1 Garlic, minced -- 1/4 cup Tomato sauce -- 2 cups Stock or water -- 2 cups Potatoes, peeled and cubed -- 2 cups Peas -- 1 cup Salt and pepper -- to taste
Procedures:	Procedures:
1. Mix the beef, vinegar, soy sauce and garlic together in a large bowl. Marinate, refrigerated, for anywhere from 1-8 hours. Remove the meat from the marinade and pat dry, reserving the marinade. 2. Heat the oil over medium-high flame in a large pot. Brown the beef in batches, removing it to a plate or bowl. 3. When the beef is all browned, add more oil to the pot if needed and sauté the onions, peppers and garlic over medium flame until the onions are translucent. Add the tomato sauce and simmer for 3-5 minutes to cook down somewhat. 4. Return the beef to the pot, along with the reserved marinade and the stock or water. Bring to a boil, then reduce heat to medium-low and simmer, covered, for about 30-40 minutes. 5. Sir in the potatoes, peas, salt and pepper and simmer for another 20-30 minutes, or until the beef is tender and the potatoes are cooked through. Add a little more water if necessary. 6. Remove the pot from the heat and stir in the liver pâté if using. Adjust seasonings to taste and serve hot over rice.	1. Mix the beef, vinegar, soy sauce and garlic together in a large bowl. Marinate, refrigerated, for anywhere from 1-8 hours. Remove the meat from the marinade and pat dry, reserving the marinade. 2. Heat the oil over medium-high flame in a large pot. Brown the beef in batches, removing it to a plate or bowl. 3. When the beef is all browned, add more oil to the pot if needed and sauté the onions, peppers and garlic over medium flame until the onions are translucent. Add the tomato sauce and simmer for 3-5 minutes to cook down somewhat. 4. Return the beef to the pot, along with the reserved marinade and the stock or water. Bring to a boil, then reduce heat to medium-low and simmer, covered, for about 30-40 minutes. 5. Stir in the potatoes, peas, salt and pepper and simmer for another 20-30 minutes, or until the beef is tender and the potatoes are cooked through. Add a little more water if necessary. 6. Remove the pot from the heat and stir in the liver pâté if using. Adjust seasonings to taste and serve hot over rice.
VIDEO:
Video Commentary: Hey! I got footage now! Will post when I can! Next: Buko salad

Day 15- Halo-halo

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TODAY'S RECIPE: Halo halo
Blog Commentary: Another dessert. Even though we had a recipe dessert yesterday, I was still in a dessert mood as we had thai for dinner. The most important thing about this dessert is getting the right type (as I figured out when making this) of glass because if it's to tall, you can't scoop ALL THE WAY down the glass without soaking your hand, unless you have a long spoon. If the glass is too wide or you use a bowl, everything seems to blob all the together. I would recommend the glass they use in the picture or a brandy glass. Another challenge was probably cutting the jackfruit. You can buy jackfruit in a can but again, the fresher the ingredient, the better. If you don't know how to cut a jackfruit (like me) here's a youtube vid I referenced: http://www.youtube.com/watch?v=FTUhf-CQnbc . Great thing about this dessert is that there's no baking involved. I changed from the coconut to macapuno because I like the taste better and also changed the milk to evaporated/condensed milk. Again, I like the sweets! NOTE: The recipe is for 4 glasses. The procedures is by the glass.
Reference: http://www.pinoyrecipe.net/halo-halo-recipe-a-filipino-dessert/
ORIGINAL RECIPE:	JO'S RECIPE:
Ingredients	Ingredients
1 ripe large banana 2 ripe mangoes or 1 cup canned ripe mango 1 cup firm gelatin set into gel and cut into 1/2-inch cubes 1 cup canned ripe jackfruit 1/2 cup sweet corn or chick peas (garbanzos) 1 cup young shredded coconut, fresh or canned 1 cup cooked sweet yams or (ube halaya) glutinous purple yam, cut into 1-inch cubes 2 cup shaved ice 2 cup milk 4 scoops of favorite ice cream 1/2 cup chopped peanuts or rice krispies	1 ripe large banana 2 ripe mangoes or 1 cup canned ripe mango 1 cup firm gelatin set into gel and cut into 1/2-inch cubes 1 cup canned ripe jackfruit 1/2 cup sweet corn or chick peas (garbanzos) 1 cup young shredded macapuno, fresh or canned 1 cup cooked sweet yams or (ube halaya) glutinous purple yam, cut into 1-inch cubes 2 cup shaved ice 2 cups of evaporated milk 4 scoops of favorite ice cream 1/2 cup chopped peanuts or rice krispies
Procedures:	Procedures:
1. Peel mangoes and slice the meat into 1/2-inch cubes. Discard the seeds. 2. Prepare 4 glasses. Divide each ingredient into 4 equal parts. 3. In each glass place 1/4 of each ingredient, adding layer by layer starting with corn or chick peas, cooked sweet yams, jackfruit, bananas, coconut, and gelatin. 4. Top with 1/2 cup shaved ice. 5. Pour 1/4 cup milk over shaved ice and top with a scoop of ice cream. 6. Sprinkle nuts or rice krispies over it.	1. Peel mangoes and slice the meat into 1/2-inch cubes. Discard the seeds. 2. Prepare 4 glasses. Divide each ingredient into 4 equal parts. 3. In each glass place 1/4 of each ingredient, adding layer by layer starting with corn or chick peas, cooked sweet yams, jackfruit, bananas, coconut, and gelatin. 4. Top with 1/2 cup shaved ice. 5. Pour 1/4 cup milk over shaved ice and top with a scoop of ice cream. 6. Sprinkle nuts or rice krispies over it.
VIDEO: LOST ALL MY FOOTAGE for this week!
Video Commentary: Next: Calderetta