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Refrigerator Chocolate Cake

Hilda — Sat, 06 Jun 2009 16:11:09 +0000

Cooking shows are always a hit for Filipinos. Not only because we love eating and cooking. But also because we love watching television. When GMA 7′s sister company QTV (which means quality TV) launched Katoque a hip cooking show it was a great hit. Here’s one of the dessert recipe featured in that show!

Refrigerator Chocolate Cake by Katoque

Ingredients:
3 cups Oreo cookie crumbs
1 cup melted butter
2 cups heavy cream
½ cup condensed milk
½ cup melted chocolate
1 tbsp coffee dissolved in 1 tbsp hot water
10 pcs whole strawberries
1 pc ripe mango
Confectioners sugar

Directions:
1. mix together Oreo cookie crumbs and butter and press on the bottom and sides of the Tupperware.
2. Whip the heavy cream with condensed milk and melted chocolate.
3. Spread the chocolate cream on the cookie crust and add slices of strawberries and mangoes.
4. Layer again another cookie crust,, then top with chocolate cream and fruits.
5. Chill for 1 hour and dust with confectioner’s sugar when served.

Banana Cake

Hilda — Sat, 21 Jun 2008 07:55:05 +0000

Growing up in Banana Republic, we all have our childhood memories of banana eating. From Banana que to banana con hielo or just simply eating fresh sweet bananas. This is one way to cook your overripe bananas, transform them into a delicious loaf bread cake.

Ingredients:

2 cups of flour
1 pack of baking powder (about 1 tsp)
a pinch of salt
50 g of butter
3 eggs
3/4 cups brown sugar
about 4 large over ripe bananas

Procedure:

In a large bowl, combine flour, baking powder and salt. In another bowl, mix together butter and brown sugar until it becomes creamy. Fold in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture. Put batter into a greased loaf pan. Bake for about an hour at 180°C until a toothpick inserted into center of the loaf comes out clean. Let the bread cool in pan for 10 minutes, then turn out onto a wire rack

Lechon Manok

Hilda — Sun, 15 Jun 2008 18:29:37 +0000

Lechon Manok was one the big hits of the 80′s that stayed longer than his street counterparts , Shawarma. a Lechon Manok popped out like mushrooms in the streets of Manila. Certainly this is one of the best and healthy way of cooking a chicken.

This recipe is something you can do for special occassions. You can cook it outside in a pitsburn or in your oven.

Ingredients:

1 whole dressed chicken

1 teasepoon of iodized salt

1 tablespoon of butter (about 10 to 15 g)

2 tablespoon of soy sauce

1 whole garlic

one bunch of lemon grass (tanglad)

3 bay leaves (laurel leaves)

some pepper

Procedure:

Start by cleaning the chicken. Wash and pat it dry with paper towel. Rub some salt on the surface and on inside cavity of the chicken. Rub the skin with butter, garlic and pepper. Inside the chicken cavity put the bay leaves, lemon grass, half of the garlic and some pepper. Roast for about an hour (depending on the size) at 210° celsius. Serve with spicy vinegar and chopped onions or Sarsa ng lechon.

Sans Rival

Hilda — Fri, 13 Jun 2008 10:42:06 +0000

Without rival!!

Is it French dessert or not? Definitely not. Sans rival may have a french name but this gorgeous layers of meringue is 100% Filipino invention. Whether you agree or you don’t there is one thing that we will all agree at: is that this dessert is 100% delicious!

Ingredients:

3 egg whites
200 g of icing sugar
125 g of almond meal

* You can find them in baking & pattisserie specialty stores. But the cheapest is to buy them at a Chinese grocery in Quiapo supplying all small bakeries and restaurants in Manila.
6 egg yolks
200 g of sugar
1 cup of water
200 g of butter
1 teasespoon of instant coffee
1 tablespoon of water
100 g of almonds chopped (you can replace this with cashew nuts or peanuts) they should be unsalted

Procedure:

Start by preparing the meringue:whisk the egg whites with an electric mixer until they become stiff. Continue beating and add little by little the icing sugar. You will notice that it will become brighter and brilliant. Add delicately the almond meal. Be sure that they are mixed evenly. In a flat baking dish put your parchment paper. Spread over your meringue mixture. Be sure to spread them evenly not too thick not to thin. About 1.5 cm thickness. Bake this in a preheated oven for about ten minutes at 150° celsius. Do this procedure about five times or until your meringue mixture is done. You will have approximately five or six layers of cooked meringué. Do not peel off your meringue right away. Wait that they cooled down before doing. You can eighter spray water on the surface of the baking dish and put back on the top the parchment paper after baking to help in cooling it down.

Preparing the mocca creme: Dissolve the coffee in one tablespoon of water. In a saucepan melt the 200 g of sugar with one cup of water over medium fire. As soon as the mixture thickens and become like a syrup turn off the fire. Be careful you are not making a caramel so be sure that the color of your syrup remains colorless. Cream the egg yolks with the help of an electric beater and pour little by little the sugar syrup. Continue beating then add the butter and the coffee. This will be your mocca creme.

Assembling: Spread over each layer of meringue with the mocca cream and sprinkle over with chopped almonds or any nuts. Put the second layer of meringue on the top and spread the mocca creme. Sprinkle again the top with your nuts. Repeat this procedure until you come up with layers of meringue. Pour over the rest of the creme and try to spread over evenly on all sides. Better to do this in a cold aread for the butter will melt down with high temperature. Try to use a clean and smooth spatula to help you in doing this. Sprinkle evenly on the top and on the sides the rest of the chopped nuts remaining. Refrigerate. Best eaten cold. You can use a hot knife to cut it.