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Recipes
Cassava cake
By vlacer
Preheat oven to 325° f. In large mixing bowl combine cake ingredients
- Cake
- 2 Lbs Grated Cassava
- 1 14 oz. Can Sweetened Condensed Milk (Reserve 1/3 cup for Topping)
- 1 12 oz. Can Evaporated Milk
- 1 14 oz. Can Coconut Milk (Reserve 1/3 cup for Topping)
- 1 13 oz. Can Coconut Cream (Reserve 1/3 cup for Topping)
- 2/3 Cup Sugar
- 3 Eggs plus 3 Egg Whites
- 1 Cup Grated Coconut
- Topping
- 3 Egg Yokes
- 1/3 Cup Reserved Sweetened Condensed Milk
- 1/3 Cup Reserved Coconut Milk
- 1/3 Cup Reserved Coconut Cream
Humba
By vlacer
1. In a pot add oil and using medium heat sauté garlic until it becomes golden brown
- 800 g deboned pork hock, cubed (you can use any other pork part, I just like this part for this recipe)
- 6 hard-boiled eggs
- 2 cups water
- 1/3 cup vinegar
- 1/4 cup brown sugar
- 1/3 cup Philippine Soy Sauce or Kikkoman (use of other soy sauce will yield a different taste)
- 3 pcs bay leaf
- freshly ground black pepper
- 6 cloves garlic, minced
Filipino Style Crispy Fried Chicken
By vlacer
Prep time: 5 minutes Inactive time: 8 hours or overnight Cooking time 1 hour
- 6 large thighs
- 1 gallon water
- 1/3 cup salt
- 2 tsp sugar
Beef with Broccoli in Oyster Sauce
By vlacer
Marinate the beef with all the ingredients for the Marinade, about 15 minutes
- 8 oz (250 g) beef tenderloin, flank steak or flap meat, cut into pieces 6 oz (175 g) broccoli florets Water, for boiling 2 1/2 tablespoons oil 2-in (5 cm) ginger, peeled and sliced
- Marinade: 1/2 tablespoon soy sauce 1 teaspoon rice wine or sherry 1/4 teaspoon sesame oil 3 dashes white pepper 1 tablespoon corn starch
- Sauce: 1 tablespoon soy sauce 1 tablespoon oyster sauce 1/4 teaspoon sesame oil 1/2 teaspoon sugar 1 teaspoon corn starch 4 tablespoons water
Creamy Seafood Alfredo
By vlacer
1. Cook pasta according to instructions, drain then toss in the butter
- 250 g Fettuccine
- 200 g shrimp, peeled and deveined
- 200 g fleshy white fish, cubed
- 2 pcs squid tubes, sliced
- 100 ml cream
- 150 ml seafood stock
- 1/3 cup grated parmesan + more for garnishing
- 5 tbsp butter
- 4 cloves garlic, minced
- 1 tbsp chopped parsley
- olive oil
- sea salt
Buko Pandan Salad
By vlacer
Cook small sago as instructed in the package
- 32 oz or 2 packages of frozen shredded coconut
- 1 can (12.8 oz) of table cream
- 1 can (14 oz) condensed milk
- 1 1/2 cups coconut gel (nata de coco)
- 2 cans green gulaman jelly, sliced in cubes (I use ready made gulaman in a can which is way better) or use 1 box green gulaman jelly
- 1 tsp pandan essence
- 1/2 cup small sago (optional)
Rice Cooker Yema Cake
By vlacer
Grease rice cooker with butter before pouring the hot cake mix
- 500 g any brand hotcake mix
- 1 stick butter
- 1 Cheddar or Eden Cheese
- 1 can big condensed milk
Espasol
By vlacer
Toast the glutinous rice flour until light brown in color
- 2 cups glutinous rice flour (toasted)
- 2 cups coconut milk
- 1 1/4 cup sugar
- 1 tsp vanilla essence
- 1 cup sweetened coconut flakes (toasted)
- 1/4 cup sweet rice flour (toasted) for dusting & coating only (Mochiko brand)
- 1/8 cup or 1/4 cup water (if needed)
Mini Chicken Pot Pie
By vlacer
1) Heat oven to 375°F. In medium bowl, combine vegetables, chicken and soup; mix well
- 2 cups frozen mixed vegetables,
- thawed
- 1 cup diced cooked chicken
- 1 can (10 3/4 oz) condensed cream of chicken soup
- 1 can (16.3 oz) Pillsbury Grands! Flaky Layers refrigerated biscuits
Sago Samalamig
By vlacer
1. Cook sago according to packet instructions
- 3 tightly packed cups brown sugar for syrup
- 1 tightly packed cup brown sugar for sago
- 3 cups water
- 3 cups sago
- 2 tbsp vanilla extract
- 1 can grass jelly, cubed (you can find this in Asian Shops)
- crushed ice