Filipino Food Store » sugar

Ice Candy

Hilda — Mon, 15 Jun 2009 12:17:00 +0000

When summer comes I remember those childhood days I collect coins from my parents to buy my favorite Ice-candy. What ever the flavor is it gives me a refreshing means to beat the heat. Making this is fun and easy. You can make your kids help you in preparing this. You can use your fruit drinks or be creative in using other flavors.

Ingredients:

for simpler flavors you can use any fruit drinks you have available: whether in powder or in concentrate

orange powder drink (prepare as indicated in the label)

strawberry flavor drink (prepare as indicated in the label)

chocolate milk flavor

Chocolate powder mixed with some milk, prepare as indicated in the label

for more creative flavor:

halo-halo flavor

one fourth cup of sago (tapioca)

1 tablespoon of dried raisins

half a cup of shredded coconut meat

1 sweetened banana (saba in preferance)

half a cup of melon strips

half a liter of coconut juice

one fourth cup of evaporated milk

5 tablespoons of sugar

Procedure:

For simple flavors after preparing your juices with the help of a funnel pour them on your ice-candy bags. Fill them half-way and close them by making a knot. Freeze for 24 hours.

For halo-halo flavors, mix everything in a big bowl. Taste the sweetness to determine if you want to add more or less sugar. Pour them with the help of your funnel on your ice-candy bags. Freeze them for at least 24 hours.

Bagoong Guisado

Hilda — Tue, 09 Jun 2009 17:18:36 +0000

Bagoong is an important Filipino delicacy and ingredients to most of its dishes; Be careful of its pungent odor for its actually fermented. Bagoong could be alamang “tiny shrimps” or in fishes. Filipinos love to snack them with green mangoes or just even to top them on newly cooked rice.

Bagoong Guisado

Ingredients:

about half a cup of bagoong (shrimp paste)

1 teaspoon of sugar

2 tablespoons of vinegar

some chilies (labuyo) this is optional if you want spicy

some pork fat

1 red onion chopped

Procedure:

In a pan, put your pork fat add a little bit of water and cover it. Let it boil and let the oil come out from the fat. Fry the fat from its oil, add the garlic then the onion. Add the bagoong and continue frying. Add the sugar and vinegar cook until the vinegar has completely evaporated. If you want a spicy bagoong add the chopped chilies.

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.

Pinoy Donut (Bitso bitso)

Hilda — Sun, 24 May 2009 18:46:59 +0000

This is definitely one of my favorite miryenda perfect with very cold softdrink. Our neighbor makes the best bitso bitso I ever tasted; long before Dunkin donuts and Mister donut mushroomed in Philippines we were already enjoying this delicious Filipino sweet goodies.

Bitso Bitso (Pinoy donut)

150 g of flour
1 tablespoon of orange water
50 g of sugar
2 tablespoons of vegetable oil
1 egg
10 cl of warm milk
1 sachet of dry yeast
a pinch of salt
cooking oil for deep frying
and icing or granulated sugar for coating

Dissolve the dry yeast in warm milk. Separate the egg yolk from the white. In a bowl put the flour, half of the sugar, the salt, the orange water, 2 tablespoons of vegetable oil and the egg yolk. Mix them well. Then add the yeast-milk mixture in the flour. Mix well and let it stand for three hours. Whisk the egg white until it becomes firm, then add the rest of the sugar. Mix them well. Add this mixture on the dough and combine them until it becomes homogenous. Warm your oil in a deep frying pan. Scoop a spoonful of your dough and slide it directly to the warm oil. It should be cook on both sides until its golden brown, about five minutes. After cooking dry them in

Choco Mousse

Hilda — Thu, 14 May 2009 17:28:53 +0000

One of my favorite dessert. So easy to make, all you need is just a good bar of chocolate! Have fun.

Ingredients:

200 g of Dark chocolate

3 large eggs separated white from yolk

10 g of unsalted butter

1 cup cold heavy cream

2 tbps of sugar

Whip the cream then put in the fridge. Melt the chocolate with the butter in bain marie, stirring constantly until it smoothen. Cut the fire, beat the egg whites then add the sugar and continue beating until they are foamy gently until its foamy. Add sugar and continue beating. Add the yolks in the chocolate mixture. Fold in the whipped cream in the chocolate-yolk mixture. Gently incorporate the beaten egg whites. Put in the fridge for a minimum of 3 hours.

Pork Adobo

Hilda — Mon, 28 Jul 2008 10:49:47 +0000

Various ways and styles fofcooking this filipino dish exist. This is but one of them. This is a bit sweet and not a dry version.

Ingredients:

half a kilo of pork (cut in serving portion) liempo or butt part is the best

1 tablespoon of sugar

5 tablespoons of vinegar

5 tablespoons of soy sauce

1 clove of garlic pounded

pepper

some cooking oil

half a glass of water

Procedure:

Prepare the marinating ingredients:sugar, soysauce, vinegar, pepper and lots of pounded garlic. Let the cut pork marinate in this juice for a minimum of two hours. Put everything in a casserole and pour the glass of water. Let this simmer gently. Do not let the sauce dries up, once the juice has reduced into half and the meat are tender you can cut the fire. Remember adobos are always best eaten the next day!

Sarsa ng lechon

Hilda — Wed, 16 Jul 2008 12:16:33 +0000

Ingredients:

half a kilo of chicken liver pounded

one onion sliced

3 cloves of garlic pounded

3 tablespoons of soy sauce

3 tablespoons of sugar

1/4 cup of vinegar

some cooking oil

2 cups of pork broth

3 tablespoons of cornstarch

Procedure:

In a casserole start by warming up the oil. Put the garlic and onion. Sauté them until they become translucide. Add your pounded chicken liver and continue mixing. Put some salt and pepper . Pour your pork broth and let it simmer gently for about thirty minutes. Add the soy sauce and sugar. Continue mixing. Pour the vinegar and taste if it needs more sugar or salt. Then get a laddle of this broth and dissolve the cornstarch before adding it up in your sauce or sarsa. Mix well to avoid having lumpy part. Taste and turn off the fire. It the sauce is too runny add more cornstarch but be sure to dissolve it first on some liquid before adding. The sauce will thicken more if it stays longer on the stove. You can also replace the pork broth with chicken broth; This sauce is an all around sauce you can use for lechon, fried pork or chicken or even fried fishes.

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

Kababayan Recipe

Hilda — Wed, 18 Jun 2008 16:54:25 +0000

This is my own version of Kababayan a filipino style muffins.

Ingredients:

3 eggs

250 g of all flour

200 g of sugar

125 g of butter

one glass of milk

1 teasepoon of vanilla essence

1 tablespoon of baking powder

Procedure:

Put the eggs in a salad bowl and whisk together with sugar. Blend well the until the egg and sugar becomes a little bit whitish. Put the flour and add the melted butter. Pour the milk and blend them together. Put the salt, the baking powder and vanilla essence. Butter your muffin pans and pour your mixture in it. Preheat the oven at 200° celsius and bake for about ten minutes (depend on the side of your muffin mold).

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.