Saturday, July 11, 2009

Italian-Style Pizza

For the dough:

4 cups all-purpose flour
pinch of salt
1 tsp active dry yeast (or instant yeast)
1 tsp sugar
1 1/2 cups warm water
2 tbsp olive oil

For the sauce:

1 tbsp olive oil
3 cloves garlic, crushed
750 grams (3 cups) tomato sauce
salt and pepper
1 tsp dried oregano
1 tbsp honey vinegar

For the toppings:

1 jumbo hotodg, sliced diagonally
2 pieces cooked ham, sliced into squares
2 pieces salami, sliced into bite-sized pieces or use pepperoni
1 small green pepper, cut into circles
6 mushrooms, each cut into 4 (or 6 if mushrooms are large)
1 small onions, cut into half moons
50 green olives, each cut into 3's

Make the dough:

1. Sift the flour with salt and set aside. In a bowl, add yeast and sugar to the water.
2. Let stand for about 10 minutes or until the mixture becomes frothy.
3. When mixture is ready, make a hole in the flour. Gradually add the yeast, sugar, water mixture and olive oil.
4. Mix well with your hands until dough is smooth and stringy. Roll the dough into a ball.
5. Sprinkle the dough with additional flour. Place in a bowl and cover with plastic wrap. Let it stand for about 1 1/2 hours or until the dough doubles in size.
6. Divide each dough into six equal pieces. With a rolling pin, roll out each piece into a round, saucer-sized crust.

Make the sauce:

1. In a large skillet, heat oil and saute' garlic.
2. Add tomato sauce and remaining ingredients. Let simmer until slightly thick. Remove from heat and set aside.

Assemble and put the toppings:

1. Pre heat oven to 220'C (425'F). Knead the prepared dough to the desired thickness. Shape into six pizza crusts the size of a small plate.
2. Divide the sauce and the toppings among the crusts and bake for about 10 minutes.

Makes 6 servings

Chicken Liver Pate

Ingredients:

2 kilos chicken liver
1 370 gram can evaporated milk
500 grams (2 cups) butter
8 tsp oil
1 medium onion, chopped
1 1/2 tbsp garlic, crushed
1 medium size apple, chopped
2 tsp dried thyme, plus additional for garnish
1/3 cup brandy
4 tsp white wine or apple juice
8 eggs
salt and pepper
melted butter for covering finish product
4 bay leaves, each cut into 2

Procedure:

1. Trim the liver, removing its remaining hearts and the thread-like white covering. Soak livers in milk overnight.
2. Remove livers from refrigerator. Drain and allow to reach room temperature.
3. In a skillet, heat butter and oil. Saute' onions, garlic, apple, and thyme without allowing mixture to color.
4. Pour in brandy and flambe' by carefully touching a lighted match or candle to the sauteed mixture. (before flambeing, be sure to keep face and hands far from the pan to avoid getting burned from the flame.) Pour in the white wine or apple juice to douse the flame.
5. Simmer for a few seconds to remove excess liquid, but do not allow mixture to go dry. Remove from heat and let cool.
6. In a blender, process liver with the eggs and butter miixture. Season with salt and pepper. Note: when adding the butter mixture, skim from the top. Do not add the liquid at the bottom. Strain through a strainer if necessary.
7. Spoon into ceramic containers or heatproof plastic tubs. Bake at 100-120'C in water bath, 25-30 minutes for small containers, 40-50 minutes for big containers. (Better slow and longer, than too fast.)
8. Remove from oven and allow to cool. Cover with extra melted butter.
9. Garnish each container with a sprinkle of thyme and a piece of bay leaf. Refrigerate when cooled.

Makes 8 containers

Monday, July 6, 2009

Achara

Ingredients:

2 large green papayas, shredded into thin flat pieces
coarse salt
3/4 cup vinegar
3/4 cup brown sugar
dash of ground black pepper
6 native onions, chopped
1 knob ginger, diced small and thinly
1 red bell pepper, sliced into half-inch silvers
dash of salt

Procedure:

1. Mash the papaya in salt. Rinse under running water and squeeze liquid off. Mix papaya with remaining ingredients and allow to ferment in a large bowl.
2. Keep at room temperature (outside the refrigerator) for at least four days. Spoon into clean bottles. You can pretty-up the bottle with colored paper and/or ribbons.

Look for unbranded bottles (about 150 ml capacity) to use for packaging.
Makes 5 bottles.

Buko Salad Ice Sticks

Ingredients:

1/2 cup condensed milk
1 pack (250ml) Nestle all Purpose Cream Buko Flavor
1 cup fresh buko strips
1/2 cup crushed pineapple
1 cup chopped gulaman (color and flavor or your choice)
1 cup buko juice

Procedure:

1. Combine all ingredients in a bowl.
2. Transfer into small plastic bags or ice candy bags or desired molds. Freeze until set.

Mini Bangus Bathed In Olive Oil

Ingredients:

1 1/2 cups olive oil
1 1/2 cups vegetable oil
1 1/2 tbsp sweet pickle relish
3 gherkins (whole pickles), thinly sliced diagonally
15 green olives, each cut across into 3 (preferably pimiento stuffed)
1 1/2 tbsp soy sauce, or to taste
1/2 cup wine (you can use any left-over wine to cut cost)
pinch of salt
dash of ground pepper and peppercorns
2 bay leaves, each torn into 3 pieces
2 kilos fresh small bangus, cleaned but not scaled nor cut

Procedure:

1. In a pressure cooker, mix all ingredients except the fish.
2. Blend well then arrange the bangus on top, making sure the liquid covers the fish. Otherwise, add part of the liquid from the green olives.
3. Seal cooker and place on high heat. Be sure not to put the safety pressure valve (black cap) yet.
3. When cooker starts to whistle, put the cap and lower the heat. Cook for at least one and half hours.
4. Remove from heat. Bathe the cooker in water or let it cool. This will take time, but never be impatient and open it to prevent hot steam from spewing.
5. When cool, open cooker. Carefully arrange three pieces of the fish into each of seven plastic containers or jars. Spoon enough sauce and remaining ingredients into each container, distributing evenly.

Makes 7 packs

You can combine olive oil with vegetable (or canola or palm) oil without sacrificing flavor. Or you may use pomace olive oil.

Strawberry Cake

Ingredients:

1/4 cup confectioner's sugar
1 pack (250ml) Nestle all Purpose Cream Strawberry Flavor, chilled
1 loaf or round store-bought sponge cake, chiffon cake or mamon
chocolate syrup or spread
crushed honey glazed pili nuts
candy sprinkles to decorate (optional)

Procedure:

1. To make the frosting, combine Nestle all purpose cream strawberry flavor with confectioner's sugar using a mixer. Beat until light and fluffy and almost doubled in volume. Set aside in the refrigerator.
2. Halve the cake horizontally. Spread around 3 tbsp of chocolate syrup or chocolate spread on top of the bottom slice, then top with the other slice.
3. Spread chilled frosting on the top and sides of the prepared cake. Decorate with crushed nuts and candy sprinkles if desired. Chill for at least 30 minutes before slicing and serving.

Saturday, July 4, 2009

Chocolate Ice Box Cake

Ingredients:

2 squares baking chocolate, cut into small pieces
1/2 cup white sugar
1/4 cup fresh milk
1/2 cup butter
1 cup confectioners sugar (powdered sugar)
4 tbsp white sugar
pinch of salt
lady fingers
1 tsp vanilla extract
4 eggs
additional milk

Procedure:

1. Melt chocolate, sugar, and milk in a small stockpot over low fire. Add egg yolks and a pinch of salt. Cook for 1 minute, stirring constantly. Set aside to chill in the refrigerator.
2. In a separate bowl,, cream the butter and confectioners sugar till fluffy. Mix in the cooled chocolate mixture.
3. Beat the egg whites till soft. Add in 4 tbsp sugar and vanilla. Fold in beaten egg whites to the chocolate-butter mixture.
4. Dip lady fingers in a bowl of milk to moisten. Line an 8x8x2 inch glass dish with moistened lady fingers. Top and spread with half the filling. Repeat with another layer. chill for at least 30 minutes. Serve cold.

Clams Pasta (Kris Aquino's favorite dish)

Ingredients:

6 pcs. tomato, fresh and big (remove skin and seeds) and slice in 4 parts
2 kilo halaan
10 pcs. leaves of basil
parmesan cheese
cup olive oil
fresh ground pepper
1 cube of chicken cubes
500 grams of angel hair pasta
cup slice garlic
3 tbsp white onion sliced

Procedure:

Saute' garlic, onion, tomato, ground pepper, halaan, chicken cubes in olive oil. When halaan starts to open, add chopped basil leaves, sprinkle with parmesan cheese. Put in cooked pasta and mix.

Pork Embutido

Ingredients:

1 kilo ground pork
1 pc. chorizo bilbao, chopped
5 tbsp oyster sauce
2 pcs. whole egg
5 tbsp flour
2 pcs. onion finely chopped
5 tbsp pickle relish
1 small can pimiento chopped
5 tsp ground pepper
5 tbsp brown sugar

Procedure:

Mix all ingredients. Mash well and roll into an aluminum foil. Make 4-5 rolls and steam for 40-50 minutes. Keep refrigerated.

Friday, July 3, 2009

Empanada

Ingredients:

Crust A
2 cup all purpose flour, sifted
4 tbsp lard
8-10 tbsp water
1 tsp ajinomoto ginisa all purpose seasoning mix

Crust B
1 cup all purpose flour
4 tbsp lard

Filling
1 tbsp oil
1/4 kg ground pork
1 cup potatoes, diced
1/4 cup carrots, diced
1/4 cup raisins
1/4 cup green bell pepper, diced
1 tbsp ajinomoto ginisa all purpose seasoning mix
1 tbsp soy sauce

Procedure:

1. To make crust, mix A together to make a smooth dough. Scale into 25-30 pieces. Mix B together and divide into 25 to 30 pieces.
2. Flatten pieces of dough A. Place a piece of dough B in the center and wrap edges to enclose B. Roll carefully to flatten, around 3 inches in diameter.
3. Put 2 tsp of filling at the center. Flip dough over filling. Press dough edges and flute with fingers.
4. Deep fry in hot oil and drain on paper towels.

Filling
1. Heat oil in a pan. Stir fry ground pork until half done. Add potatoes and carrots.
2. When almost cooked, add in raisins, green bell peppers and soy sauce.
3. Sprinkle with ajinomoto ginisa all purpose seasoning mix.
4. Let cool. Yield: 25 to 30 pieces.

Stuffed Eggplant

Ingredients:

3 pcs. (approx. 1/2 kilo) eggplants, big

Filling:

1/4 kg shrimps, shelled, deveined and chopped
2 tbsp chopped bamboo shoots
2 tbsp chopped singkamas
2 tsp cornstarch
1 tbsp soy sauce
1/2 tsp ajinomoto ginisa all purpose seasoning mix
1 tsp sugar
2 tsp sesame oil

Black Bean Mixture:

1 tsp cooking oil
1 tbsp black beans, rinse and pounded
1 tsp ajinomoto ginisa all purpose seasoning mix
1 tsp sugar
2 tsp grated ginger

Sauce:

3/4 cup stock or water
1 tbsp cornstarch
2 tbsp soy sauce
1 tsp sugar
green onion, chopped for garnishing

Procedure:

1. Cut eggplants into 1 inch diagonal pieces. Cut a slit in the middle in each piece for filling. Set aside.
2. For filling, combine together shrimp, bamboo shoots, singkamas, cornstarch, soy sauce, ajinomoto ginisa all purpose seasoning mix, sugar, sesame oil, and cornstarch. Stuff each piece of eggplant with 1 tsp of filling.
3. Heat 1 tbsp oil in a pan. Slowly pan fry eggplant for 5 minutes on each side. Set aside.
4. Mash together black bean mixture, and fry over medium heat. Add sauce. ingredients and bring to a full boil. Return eggplant to sauce and combine. Garnish with green onion.

Gravy

Ingredients:

1/2 can cream of mushroom soup
2 tbsp cornstarch
1/2 cup water
1/4 tsp ajinomoto umami super seasoning

Procedure:

1. In a pan combine cream of mushroom soup, cornstarch and water.
2. Sprinkle ajinomoto umami super seasoning
3. Bring to a boil and cook stirring until thick.

Christine's Prune Stuffed Pork Loaf

Ingredients:

1/2 kilo ground pork
1/4 kilo sweet ham, chopped
1/2 cup viena sausage, chopped
1/4 cup sweet pickle relish
1/2 cup all purpose flour
4 eggs, beaten
salt and pepper to taste
1/4 tsp ajinomoto umami super seasoning

Stuffing:

1 cup chopped prunes
1/2 cup chopped bacon
1/2 cup cheese, strips

Gravy:

1/2 can cream of mushrooms soup
2 tbsp cornstarch
1/2 cup water
1/4 tsp ajinomoto umami super seasoning

Procedure:

1. In a bowl, mix ground pork, ham, sausage, pickles, all purpose flour and eggs. Season with salt, pepper and ajinomoto umami super seasoning.
2. Mix well until tacky.
3. Line loaf pans with wax paper. Place half of the mixture and fill center with the stuffing.
4. Cover with the remaining meat mixture.
5. Cover pan with a foil and bake at 350'F for 1 hour.
6. Meanwhile, to prepare gravy, in a pan combine cream of mushroom soup, cornstarch and water.
7. Sprinkle ajinomoto umami super seasoning.
8. Bring to boil and cook stirring until thick.
9. Unmold the porkloaf, cool and slice.
10. Serve with gravy.

Christine's Prawn Cocktail

Ingredients:

1/2 kilo prawns, cooked, peeled and deveined

Dip:

1/2 cup sweet chili sauce
1/2 cup banana catsup
2 tbsp prepared horseradish
1/2 tsp hot sauce
1 1/2 tbsp lemon juice
1 tbsp soy sauce
1/4 tsp ajinomoto umami super seasoning

Procedure:

1. Chill prawns until ready to serve.
2. Combine chili sauce, catsup, horseradish, hot sauce, lemon juice, soy sauce. Season with salt, pepper and ajinomoto umami super seasoning. Mix well.
3. Serve chilled with dip.

Makes 20 appetizers (4-5 pcs./serving)

Thursday, July 2, 2009

Maricel's Christmas Paella

Ingredients:

1 1/2 cups long grain transparent rice
250 grams shrimps
250 grams squid, cleaned
250 grams assorted clams
2 pieces small crabs, cleaned
1 piece chorizo bilbao, sliced
1/2 cup tomatoes, chopped
1/2 cup red and green pepper
2 packs 7 gram ajinomoto ginisa all purpose seasoning mix
1 cup tomato sauce
2 cups seafood stock
1/4 cup corn oil or olive oil
1/4 cup sweet peas
1/2 tsp colorante or orange food color
1 tsp soy sauce

Procedure:

1. Blanch all seafoods in 3 cups water. Set aside stock. Remove other half of clams, divide crabs into 2 or 4.
2. In a paellera or skillet, saute' tomatoes and chorizo de bilbao and rice.
3. Add seafood stock, tomato sauce, and 2 packs ajinomoto ginisa all purpose seasoning mix, colorante and soy sauce. Stir gently with rice to blend. Simmer for a few minutes and remove from heat.
4. Arrange seafoods, red and green pepper on top, then cover with aluminum foil and continue cooking in an oven at 350'F until almost done.
5. Add sweet peas and finish cooking in the oven.
6. Serve hot.

Roast Porkloin

Ingredients:

1 1/2 kg porkloin, boneless and first layer of fat removed
1 tsp paprika
3 tsp ajinomoto ginisa all purpose seasoning mix
1 1/2 tbsp flour, for brown roux
1 1/2 cup water
1/4 cup sugar
1 tbsp butter
2 tbsp vinegar
1/4 cup mango puree
2 tbsp brandy

Garnishing

1 pc mango
1 tsp parsley, chopped

Procedure:

1. Combine paprika and 2 teaspoons of ajinomoto ginisa all purpose seasoning mix, sprinkle then rub it on all side of the porkloin. Put the pork in a roasting pan then roast inside a preheated oven at 400'F for 15 minutes. Reduce the heat to 350'F and continue roasting for 40 minutes or until done.
2. In a pan, melt butter, add flour and continue cooking, stirring constantly to prevent from burning, until light brown. Pour water and stir well with a wire whisk until it is fine and smooth, then add 1 teaspoon ajinomoto ginisa all purpose seasoning mix. Take out of the heat and set aside.
3. In another pan, caramilize sugar, add butter then stir well. Add vinegar, stir then add mango puree, brandy and prepared thicken sauce. Simmer for 5 minutes.
4. Slice the pork then arrange in a platter or plates. Pour sauce on the pork, garnish with mango fan and sprinkle with chopped parsley then serve right away. The rest of the sauce is served on the side.

Chicken Ala King

Ingredients:

3 tbsp butter
1/4 cup button mushrooms, sliced
1/4 cup green bell pepper, diced
1/4 cup red bell pepper, diced
3 tbsp all purpose flour
1 cup chicken stock or water
1/2 cup all purpose cream
1 pack 7 grams ajinomoto ginisa all purpose seasoning mix
2 cups cooked chicken meat, diced
15-20 pcs loaf bread
1 tbsp sherry (optional)

Procedure:

1. In a skillet over medium heat, melt butter. Saute mushrooms, green bell pepper and red bell pepper until tender.
2. Stir in flour until well-blended. Add chicken stock. Stir in all purpose cream, stirring constantly until thickened. Sprinkle ajinomoto ginisa all purpose seasoning mix.
3. Add in chicken meat. Cover and cook for 5 minutes. Add sherry.
4. Spoon tablespoonful of chicken mixture to toast cups.

Toast Cups:

Cut off bread edges. Flattten slightly with rolling pin. Insert into greased muffin pan and bake at 350'F until golden brown.