Friday, June 29, 2012

Homemade Empanada from Cathy

It is my pleasure to post one of my friends' recipe-Homemade empanada! Looks pa lang yummy na. Catherine Silva-Parayno is my schoolmate in Colegio de Sta. Isabel.Spending more than 10 years in that school made us (classmates and batchmates) just like sisters.Thank you cathy for sharing your recipe, i hope it is okey with you (haven't asked her permission yet, hehe) if I share it on my food blog. 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 Crust: 3 cups flour 4 tbsp sugar 6 tbsp water, cold 1 piece raw egg 1 cup butter, cold 1/2 tsp baking powder 1/2 tsp salt Cooking Procedure To cook the Filing 1 In a heated pan, pour the cooking oil and allow to heat-up 2 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. To make the dough: 1 In a mixing bowl, combine the dry ingredients starting from the flour, sugar, baking powder, and salt then mix well. 2 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) 3 Add water gradually and mix all the ingredients thoroughly until a dough is formed. You may use a pastry blender to make the dough. 4 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 5 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. To make the empanadas: 1. Place some filling 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) 2. 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. 3. Put a wax paper on top of a baking tray or grease the baking tray then arranged the sealed doughs. 4. Pre-heat oven at 400 degrees Fahrenheit for 10 minutes. Bake the sealed doughs for 25 minutes at the same temperature. 5. Remove from the oven.

Sunday, April 22, 2012

Ginataang Langka with Daing na Tabangongo

Prepare half kilo of sliced langka, 3 cups of coco milk and a cup of 'kakang gata'. Saute garlic, onions and ginger. Add diced pork (liempo)and knorr pork cube. Simmer for 5 minutes. Add 3 cups of coco milk. Let it boil. Add the langka, daing and 3 long sili. Let it simmer until the 'langka' softens. Add a little sugar and vetsin. Then add the kakang gata. Season with salt (be moderate with this because the daing is already salty)

Thursday, April 19, 2012


The recipe is from the site: Our former Dean in Aquinas Graduate School Dr. Pedro Bernaldez shared his talent in cooking and this is the outcome of his SAMGYETANG:

Small chicken (Cornish hen), 1/4 cup of sweet rice, a dozen cloves of garlic, green onions, a few jujubes, and 1 or 2 small ginseng roots.

Wash and rinse your chicken in cold running water.
Soak 1/4 cup of sweet rice for 1 hour.
Stuff the chicken with the sweet rice, a ginseng root, a few jujubes, and 3-4 cloves of garlic. Place it in a pot.
Pour water into the pot and boil it over high heat for 20 minutes. When it starts boiling, skim off any foam and fat that rises to the surface Then pour in more water and boil it over medium heat for 40 minutes.
When it cooks properly, the chicken will be easily pulled apart by chopsticks.
Serve it with salt and pepper and kimchi or kaktugi.

Tuesday, March 27, 2012

Moroccan Meatballs

this recipe is from JENNY BEAN (Jenny Michelle Tuason Bulaong), looks good, im sure it tastes even better!

Ground beef into balls add salt an pepper to taste. Sautée garlic onion and capsicum add the meatballs. Add coco cream and curry powder paste. Simmer for 25mins until meat is cooked. Add black sesame seed, a bit of lemon and salt and pepper to taste.

Pahabol: You can use sour cream sauce as an alternative if you're not fond of coconut cream/milk. But use water first until meat is cooked and add the sour cream later. Make sure don't over cook the cream as it will taste a bit bitter.

Monday, March 26, 2012

Ginataang TKO na may Hipon

TKO stands for Talong, Kalabasa and Okra! this is for people who loves food with 'gata'(coconut milk).Set aside 2 cups of kakang gata. Saute onions, garlic and lotsa ginger. Add shrimps. Season with pepper and salt. Then add the kalabasa, pour a cup of kakang gata. Let it boil. Then add the talong, okra and siling mahaba. Also pour the remaining coconut milk. Let it boil. Season it with fish sauce and vetsin.