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Recipes
Lechon Paksiw (kusina master)
By vlacer
Heat a cooking pot and pour-in the beef stock
- 4 lbs leftover Lechon or Lechon kawali
- 3 cups Lechon sauc
- 2 cups beef stock
- 6 cloves garlic, crushed
- 2 large onions, chopped
- 1 teaspoon whole peppercorn
- 8 pieces dried bay leaves
- 1/2 cup soy sauce
- 3/4 cups vinegar
- 3/4 cups sugar
- salt to taste
Ensaymada (Brioche with Cheese)
By vlacer
Combine all the dry ingredients in the mixer bowl (flour,sugar,salt,yeast,powdered milk) \Make a well in the center...
- Topping:
- 4 cups of flour (2 cups all purpose/ 2 cups bread flour) plus extra for dusting
- 1/2 cup of sugar
- 2 tsp salt
- 2 tsp rapid rise yeast
- 2 tbsp powdered milk
- 3/4 cup + 1 tablespoon fresh milk
- 3 eggs
- 6 tbsp melted unsalted butter
- 1/4 cup melted butter for brushing
- bread crumbs for dusting
- 1 stick butter (creamed)
- sugar to sprinkle
- shredded cheddar chees
Crack sticks
By vlacer
Flatten bread with a rolling-pin
- 1 loaf (16 ounces) thinly sliced white bread, crusts removed
- 1 package (8 ounces) cream cheese, softened
- 3/4 cup confectioners sugar
- 1 cup sugar
- 1-1/2 teaspoon ground cinnamon
- 3/4 cup butter, melted
Tuna Casserole (Saladmaster way)
By vlacer
In 12 inch oil core. Cover bottom with Alfredo sauce about 1
4.3/5
(6 Votes)
Maja de Ube
By vlacer
Serves 8 Prep Time10 min Cook Time30 min
- #2 Ingredients:
- 1/2 Cup corn starch
- 1 Pack 115 grams purple yam powder
- 1 Can 370 ml evaporated milk
- 1 Can 400 ml thin coconut milk
- 1/2 Cup cream style corn
- 1 Cup sugar
- Coconut Flakes
- 3 cups Coconut Milk
- 1 cup mashed fresh ube/purple yam
- 1 cup Cornstarch o yung gawgaw
- 1 cup ng condensed milk/adjust according to your taste
- 1 tbsp. unflavored gelatin
- Desicated coconut/roasted
- latik (optional)
Dinuguan
By vlacer
Directions: 1. Cover pork with water and simmer for 30 minutes
- 1 pound of pork meat, diced
- 1 teaspoon salt
- 2 tablesppon oil
- 1/4 teaspoon MSG or monosodium glutamate (optional)
- 2 Cloves of garlic, minced
- 1 1/2 cup Broth
- 1 Onion diced
- 1 cup frozen pig’s blood
- 1/4 pound pork liver diced
- 2 teaspoons sugar
- 1/2 cup vinegar
- 3 chili peppers
- 2 tablespoons patis (fish sauce)
- 1/4 teaspoon Oregano (optional)
Guinataang Bilo-Bilo
By vlacer
Prepare Bilo-bilo (Rice Balls): Combine rice flour with 4 tbsp
- 1 cup glutinous rice flour
- 1/2 cup dried tapioca pearls
- 2-1/2 cups coconut milk
- 10 cups water
- 2-1/2 cups sweet potato, peeled and cubed
- 1 cup sugar
- 3 ripe saba (plantain) bananas, sliced into rounds
- 5 fresh or canned jackfruit, cut into strips
Pad Thai chicken
By vlacer
Bring a large pot of pot to a boil and remove from heat
- PAD THAI SAUCE:
- linguini-width, available at Asian/Chinese stores
- 1 to 1 1/2 cups raw chicken breast or thigh meat, sliced
- Marinade for Chicken: 1 tsp. cornstarch dissolved in 3 Tbsp. soy sauce
- 4 cloves garlic, minced
- optional: 1-2 fresh red chilies, minced
- 3 cups fresh bean sprouts
- 3 spring (green) onions, sliced
- 1/2 cup fresh coriander/cilantro
- 1/3 cup crushed or roughly chopped peanuts (or other nuts, such as cashews)
- 1/4 cup chicken stock
- 1/8 tsp. ground white pepper
- vegetable oil for stir-frying, and wedges of lime
- 3/4 Tbsp. tamarind paste dissolved in 1/4 cup warm water (look for tamarind at Asian/Chinese or Indian food stores)
- 2 Tbsp. fish sauce, + more to taste
- 1-3 tsp. chili sauce, or substitute 1/2 tsp. or more dried crushed chili or cayenne, to taste
- 3 Tbsp. brown sugar
Espasol
By vlacer
In a cooking pot, pour-in the coconut milk and bring to a boil
- 3 cups glutinous rice flour, toasted
- 1/2 cup sweet rice flour, toasted
- 2 cups sugar
- 3 cups coconut milk
- 1 1/2 cups grated coconut, toasted
- 1 tsp vanilla essence
Cheese cupcakes
By vlacer
In a large bowl, combine flour, baking powder and salt
- 1-3/4 cups flour, sifted
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup butter
- 1/2 cup sugar
- 2 eggs
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup quick-melt cheese, shredded
- 1/2 cup cheddar cheese, shredded