Posts Tagged Karla

Nilupak na Kamoteng Kahoy

Here’s What You Need: 

2 cups mashed cassava, firmly packed (kamoteng kahoy)
1/4 cup sugar
2 tablespoons evaporated milk
1/4 cup grated coconut, well drained
1/4 teaspoon salt
purple food color (optional)
margarine
Banana leaves, wilted

Here’s How: 

Remove cassava skins and cut into 2-3″ thick. Wash the cassava and  boil for 30 minutes or until cassava becomes soft but not mushy. Drain completely. Using a fork, mash the cassava and add the sugar, evaporated milk, grated coconut and salt. Mix it until everything are completely blended.

In a separate, bowl scoop 1/3 of the cassava mixture  and tint it with purple food coloring. Let it rest for at least 15 minutes, giving time for the food color to settle.

To arrange the nilupak, using a large ice cream scoop, scoop the white cassava mixture and put in the wilted banana leaves. Top with a tablespoon of the purple cassava. Serve with margarine on top.

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Kilawing Tanigue (Spicy Kingfish Ceviche)

Here’s What You Need: 

2 lbs. kingfish, skin removed, cut into 1/2 inch pieces and completely deboned
3 tablespoons calamansi or lime juice
2 tablespoons ginger, finely chopped
1/2 of medium size onion, sliced
2/3 cup white vinegar
1 teaspoon black pepper
2 teaspoon salt
1/2 teaspoon sugar
1 large garlic clove, finely chopped
1/4 cup red bell pepper, sliced
1/4 cup green bell pepper, sliced
1 long green chili pepper
2-3 red chili peppers (labuyo)
1/2 cup coconut milk  (optional)

Here’s How: 

In a non-reactive casserole dish, combine all the ingredients except the fish. Season with more salt if it is too sour to your taste.  Add the fish cubes and carefully mix it until everything is completely blended. Cover with plastic wrap and let it sit in the refrigerator for at least 2 hours, giving time for the flavors to blend.  During the marinating process the fish will change from pinkish grey to opaque.

Transfer in a serving bowl and garnish with sliced red and green peppers. Serve cool.

Variations: Use only the freshest fish you can find. Sea bass, tuna, red snapper fillet are also great alternative with kingfish.

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JELL-O Egg Jigglers

Here’s What You Need: 

Jell-O Egg Jigglers Egg Mold  OR  Jell-O Beans Mold
1-1/2 cups  boiling water (Do not add cold water.)
1 pkg. (6 oz.) JELL-O Gelatin, any flavor

Here’s How: 

SPRAY insides of both sides of egg mold and along rims with cooking spray. Close mold, matching up rims of egg halves. Snap each of the 6 individual egg halves together until each egg is firmly sealed. Inspect each egg to make sure it is closed and sealed. Place mold, fill-side up, on tray.

ADD boiling water to gelatin mix in large bowl; stir 3 min. until completely dissolved. Pour into measuring cup with pour spout. Immediately pour into mold through fill-holes until each egg is filled just to top of egg shape. (Any remaining gelatin mixture can be poured into custard cup.)

REFRIGERATE 3 hours or until firm. Open mold using a dull flat knife to gently pry between the halves of each egg. (Do not pull on the handle.) Turn mold over and shake gently to unmold eggs. Keep refrigerated.

Recipe adapted from Kraft Foods

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Chicken Sopas (Chicken Macaroni Soup)

Here’s What You Need: 

3 tablespoons extra virgin olive oil
2 cloves garlic, minced
1 small white onion, peeled and chopped
2 tablespoons fish sauce (patis)
1 chicken breast
5 cups chicken broth
1 chicken bouillon
1 carrot, peeled and chopped
1 stalk celery, chopped
1 small can vienna sausage
2 hard boiled eggs, sliced
1 small can vienna sausage
1 cup uncooked macaroni, bowtie or shell pasta
1/3-1/2 cup evaporated milk
Salt and pepper to taste

Here’s How: 

In a large sauce pan boil chicken with 5 cups of water and a tablespoon of salt  for 20 minutes. Take out the chicken and let it cool. Reserve chicken broth for later use. Shred chicken into small pieces. Set aside.

In a large pot, heat oil and saute the garlic until golden, add  onions and season with fish sauce. Add the shredded chicken and stir-fry for 2 minutes. Add the reserved chicken broth and let it boil. Add the macaroni and let it simmer for 10 minutes. Add the carrots, celery, vienna sausage, and stir in the evaporated milk. Cover and  let it simmer for another 5 minutes. Season with salt and pepper to taste or add more water if necessary. Turn off heat and let it rest for 5 minutes before serving.  Transfer in soup bowls and garnish with hard boiled egg. Serve with warm bread.

Variations: Leftover roasted turkey or roasted chicken can be use on this recipe. Use 2 cans (14 oz. each) of low sodium chicken broth plus 1-1/2 cups of water and follow the directions above.

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Bulalo (Beef Shank Soup)

Here’s What You Need: 

4 quarts (1 gallon) water
2 lbs. beef shank and shin bones
1 large onion, quartered
2 tablespoons black peppercorns
2 beef bouillon cubes
3-4 bunches bok choy (pechay)
1 lb. cabbage, quartered
1 large potato, cut into 8 pcs.
2 corn on the cob, cut into 2-3 inches long
1 bunch scallion
Salt  to taste

Here’s How: 

Wash the beef shanks and bones. Put in a big pot with 4 quarts of water. Slowly bring to a boil, reduce the heat and simmer for  1-1/2 hours, skimming off foam that floats on top of the broth when it starts to boil. Skim off foam several times before adding more ingredients.

When the meat is tender after 1-1/2 hours, add the onions, peppercorns, bouillon cubes, potatoes and corn. Continue to simmer for another 20-30 minutes. Add the remaining vegetables to the simmering stock and cook uncovered for another 10 minutes. Correct the seasoning with more salt or add more hot water if too salty for your taste. Remove from heat.

Place the bulalo (shank soup) in a deep serving platter and arrange the vegetables around them. Serve with patismansi on the side (1 tablespoon fish sauce and 1 tablespoon fresh lemon juice).

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Maja Blanca (Coconut-Corn Pudding)

Here’s What You Need: 

1 can (14 oz.) coconut milk
3/4 cup water
3/4 cup cornstarch
3/4 cup sugar
1 can (14-3/4 oz) cream style corn
1 tablespoon butter
1 cup grated coconut  OR desiccated coconut

Here’s How: 

Boil coconut milk in a saucepan. In a bowl combine water, sugar, and cornstarch and stir. When the coconut milk start to simmer, using a wire whisk slowly stir in cornstarch mixture followed by the corn, stirring constantly to prevent lumps. Cook until mixture starts to boil again. Continue stirring for 3-5 minutes or until it becomes thick. Turn off the heat and add the butter, continue stirring until butter is completely melted.

Pour mixture into greased casserole. Let it cool and allow to set . Slice into square or diamond shapes.

Toast grated coconut or desiccated coconut in a skillet  until golden brown. Sprinkle coconut on top of the pudding and serve. Set extra toasted coconut on the side.

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Picadillo Soup

Here’s What You Need: 

3 tablespoons extra virgin olive oil
2 cloves garlic, minced
1 small white onion, chopped
1 medium tomato, chopped
2 tablespoons fish sauce (patis)
1 cup ground pork
1 cup ground beef
1/2  teaspoon black pepper
1 bay leaf
4 cups water
2 tablespoons oyster sauce
1 large potatoes, peeled and diced
5 bunches bokchoy (pechay) rinsed and roughly chopped

Here’s How: 

In a medium size pot, heat oil and saute garlic until lightly golden brown. Add the onions until it becomes transparent and followed by the tomatoes. Season with fish sauce. Add the ground beef and ground pork. Make sure to break any lumps so the meat will be cooked evenly.

Stir in the oyster sauce the bay leaf and season with black pepper. Cover and simmer for 10 minutes or until meat is cooked through. Add water and let it simmer for 10 minutes.

Add the potatoes season with salt if necessary and let it boil for 5 minutes then drop the bokchoy  and cover. Turn off the heat and let it rest for 5 minutes before serving.

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