Filipino Food Store » eggs

Pork Embutido

Hilda — Tue, 08 Jul 2008 12:43:12 +0000

Ingredients:

1 kilo of ground pork

5 pieces of pork sausages chopped

2 pieces of carrots chopped

2 pieces of onion chopped

3 tablespoons of raisins chopped

1 teasepoon of pickles chopped

4 hard boiled eggs

salt, pepper

3 eggs

3 tablespoons of flour

3 tablespoons of milk

Procedure:

If you have an electric blender it will help you facilitate the task of mincing finely your ingredients. With the help of your blender mince one by one all the ingredients. In a large bowl put your ground pork, then add all the minced ingredients: sausages, carrots, onions, raisins and pickles. Mix them well. Put the three eggs, the flour and the milk and incorporate all the ingredients together. Salt and pepper to taste. Ready your alluminumfoil. Divide the embutido mixture into four. Put the mixture on the edge of your alluminum foil, line on the top your quarted hard boiled egg then roll it. Roll them gently and seal the edges. You will have four big rolls of embutido. Ready your steamer and steam your embutido over medium fire for an hour. Cool them and keep them refrigerated. Slice them gently the next day and serve with spicy catsup.

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.

Tortang Talong

Hilda — Thu, 12 Jun 2008 14:18:51 +0000

With lots of catsup, this is the best!

Ingredients:

5 big eggplants (you need to count 1 eggplant per person)

*when choosing eggplants choose the one with smooth and bright skin, take note that sometimes there are traces of worm holes on the surface

half a kilo of ground pork

4 cloves of garlic crushed

1 onion minced

1 tomato chopped

6 to 7 eggs depending on the size

cooking oil

salt & pepper

Procedure:

Start by grilling your eggplant. You can grill it over charcoal or your oven. Try to cook the eggplant about fifteen minutes each side if you are grilling them and about thirty to forty minutes if you will grill them in the oven. Once the skin of eggplant has turned into carbonized black and the eggplant odor comes out its ready. Put them in a basin with cold water to facilitate your task of taking of their skin. If they are well cook, taking off their skin is easy. Pat off dry with paper towel each eggplant to be sure they are dry. With the help of a fork flatten each eggplant to allow you to put your stuffing inside. This is also the time to verify if your eggplant is free from any worms. In a separate bowl mix the rest of ingredients: ground pork, garlic, onion and tomato. This will be your stuffing. Beat the eggs as you would beat eggs in making omellette and let it stand ready. In a plate put your flattened eggplant, put on the top your meat stuffing, put salt and pepper and pour over some beaten egg. Heat a pan and put your cooking oil. Slide down the prepared eggplant on the frying pan and fry each side. They are cook one they turn golden brown on each side, about five to ten minutes. You can reheat some left over cooked eggplant omellette, just be sure they are properly kept. You can keep them for maximum of two days.

Ampalaya con Carne

Hilda — Wed, 11 Jun 2008 13:59:16 +0000

Who said that bitter can’t be good. Try this delicious and healty vegetable dish, very Filipino.

Ingredients:

1/4 kilo of beef sliced thinly

2 to 3 big Ampalaya

3 big eggs

3 cloves of garlic crushed

1 onion sliced

2 tomatoes cut in cube

some cooking oil

half a cup of beef broth (beef bouillon dissolve in half a cup of hot water)

salt & pepper

Procedure:

The most important part of cookign this dish is taking off the bitterness of the ampalaya. Start by cutting it into two and taking off the seeds with the help of a spoon. Slice them thinly diagonally. Boil some water and pour this over the sliced ampalaya. Add one big spoonful of rock salt. Let it stand for few minutes until the water has cooled down and you can handle with your hand the ampalaya. Squeeze off all the water from the ampalaya with your hands. Heat off the pan with cooking oil then add up the garlic, onion and tomatoes. Stir them well add the beef as if you are stir-frying all the ingredients. Put the ampalaya , add the water and cover. Do not stir it for the first five minutes. Add the eggs beaten like an omellette. The turn off the fire. The eggs will be cooked by the heat of the vegetable. Add salt and pepper to taste. Saying has it that stirring the ampalaya during the cooking process (once they are added) makes this dish even more bitter. Its up to you whether you will stir it or not. My advise, do not stir it, for this strategy always work for me.