A friend has asked me for the recipe of MAJA BLANCA.
MAJA BLANCA is a classic Filipino dessert but it can also be served as a merienda (snacks).
Instead of just sharing the recipe exclusively to my friend, I thought of sharing the recipe to all of you who might be interested. Afterall, Maja Blanca is very easy to prepare.
Try it!
MAJA BLANCA
Ingredients:
1 c. cornstarch
2 c. pure coconut milk, divided
1/4 c. sugar
1 can 418 g (1 1/2 cups+2 tbsp+ 2 1/2 tsp. cream style sweet corn
1 can 300 ml condensed milk
1 can 370 ml evaporated milk
Procedure:
1 Dissolve cornstarch in 1 cup coconut milk.
2 Grease an 8-inch pan. Set aside.
3 In a casserole, combine dissolved cornstarch, sugar, corn,
remaining coconut milk, condensed and evaporated milks.
Mix until sugar is completely dissolved.
4 Cook mixture over medium low heat about 30 minutes, stirring
frequently to avoid scorching at the bottom of the pan.
5 When mixture starts to thicken, cook 5 minutes ore.
6 Pour into prepared pan. Cool and chill well before serving.
Sunday, March 21, 2010
Wednesday, March 10, 2010
Easy Pasta Recipe: Pasta with Hungarian Sausage & Bell Peppers
My children love Italian Food so much especially pasta. At least once every week they expect me to serve them pasta.
I like pasta dishes, too. It is a one-dish meal and very easy to prepare.
My children are not the typical Filipino kids who love to eat the pasta/ spaghetti with the sweet meat-hotdog tomato sauce. No, that's not the kind of pasta they like. They are actually more into the authentic Italian flavors.
I remember one time when most of my kids where still in grade school and I brought Pasta with Pesto Sauce in school for their lunch. I noticed how amazed some of the other kids (and parents, too) were as they look at the green colored spaghetti we were eating!
My kids love pasta and everything Italian, and so do I.
Once in awhile I experiment with anything and everything I have in my kitchen. I actually love creating dishes out of anything. It's a bonus when my family delights in my creation.
Sometimes when I like a certain dish I have tried in a restaurant, I try to recreate it at home in my own kitchen. I just love it when I am able to do something from anything!
However, it becomes a "problem" sometimes when I don't take notes of what I have done. The moment the kids ask for a repeat of the dish, I am at a lost. I am unable to repeat the taste of what I have done previously. But luckily these days, I have learned to take down notes. I am now able to pass on to others, especially to my two older kids my very own recipes.
I find Italian pasta very easy to prepare. Here's one recipe that I want to share with you.
PASTA WITH HUNGARIAN SAUSAGE, BASIL & BELL PEPPERS
Ingredients:
400 g. spaghetti, cooked as directed
1/4 cup olive oil
hungarian sausage, sliced
1/2 head chopped garlic
2 pcs. sliced red onions
3 pcs. bell pepper strips
5 pcs. tomatoes, seeded and cubed
1 tbsp. chopped fresh basil leaves
1 tsp. fine salt
Procedure:
1. Cook pasta as directed.
2. Saute hungarian sausage until cooked using 1 tbsp olive oil. Darin from oil. Set aside
3. Pour remaining oilive oil with the oil used for the sausage. Cook garlic until light brown in the same oil used for sausage.
4. Add onion. Cook until opaque.
5. Add about a tsp of fine salt.
6. Add sausage, bell peppers. Cook until bell pepper has softened a bit.
7. Add tomatoes and basil. Mix.
8. When ready to serve. Mix cooked pasta with the sauce.
9. Serve with parmesan cheese.
Cooking Tips:
For best taste, do not substitute the olive oil with an ordinary cooking oil. Get the best brand that you can afford.
As much as possible use fresh basil. (I love basil and the flavor and smell it gives!)
I like pasta dishes, too. It is a one-dish meal and very easy to prepare.
My children are not the typical Filipino kids who love to eat the pasta/ spaghetti with the sweet meat-hotdog tomato sauce. No, that's not the kind of pasta they like. They are actually more into the authentic Italian flavors.
I remember one time when most of my kids where still in grade school and I brought Pasta with Pesto Sauce in school for their lunch. I noticed how amazed some of the other kids (and parents, too) were as they look at the green colored spaghetti we were eating!
My kids love pasta and everything Italian, and so do I.
Once in awhile I experiment with anything and everything I have in my kitchen. I actually love creating dishes out of anything. It's a bonus when my family delights in my creation.
Sometimes when I like a certain dish I have tried in a restaurant, I try to recreate it at home in my own kitchen. I just love it when I am able to do something from anything!
However, it becomes a "problem" sometimes when I don't take notes of what I have done. The moment the kids ask for a repeat of the dish, I am at a lost. I am unable to repeat the taste of what I have done previously. But luckily these days, I have learned to take down notes. I am now able to pass on to others, especially to my two older kids my very own recipes.
I find Italian pasta very easy to prepare. Here's one recipe that I want to share with you.
PASTA WITH HUNGARIAN SAUSAGE, BASIL & BELL PEPPERS
Ingredients:
400 g. spaghetti, cooked as directed
1/4 cup olive oil
hungarian sausage, sliced
1/2 head chopped garlic
2 pcs. sliced red onions
3 pcs. bell pepper strips
5 pcs. tomatoes, seeded and cubed
1 tbsp. chopped fresh basil leaves
1 tsp. fine salt
Procedure:
1. Cook pasta as directed.
2. Saute hungarian sausage until cooked using 1 tbsp olive oil. Darin from oil. Set aside
3. Pour remaining oilive oil with the oil used for the sausage. Cook garlic until light brown in the same oil used for sausage.
4. Add onion. Cook until opaque.
5. Add about a tsp of fine salt.
6. Add sausage, bell peppers. Cook until bell pepper has softened a bit.
7. Add tomatoes and basil. Mix.
8. When ready to serve. Mix cooked pasta with the sauce.
9. Serve with parmesan cheese.
Cooking Tips:
For best taste, do not substitute the olive oil with an ordinary cooking oil. Get the best brand that you can afford.
As much as possible use fresh basil. (I love basil and the flavor and smell it gives!)
Wednesday, March 3, 2010
Pata Tim
Pata Tim! It's one of those oriental dishes that makes me salivate.Hmmmm...
Long before I stumbled on the perfect Pata Tim recipe I'm about to share with you today (thanks to FOOD magazine!), I thought, whenever I eat this dish in restaurants, that it is probably difficult to prepare. But lo and behold! When I tried preparing this recipe, I found out, it's not difficult at all!
I'll tell you my little cooking secret.
Pata Tim is actually prepared in 4 stages. But I discovered based on my own experience that I can do it one stage at a time according to my convenient schedule.
So, let me give you the recipe and I'll insert my own cooking tips as I go along with the cooking procedure.
PATA TIM
Ingredients:
1 front pata, about 1 kilo
1 tbsp. soy sauce
1 tbsp. ginger extract
2 stems spring onions, chopped
oil for cooking
2 cups water
1 beef broth cube
1 tbsp. rice wine
1 tbsp cornstarch
1/2 cup water
1/3 cup sugar
2 tbsp. sesame oil
For the veggies-
1/2 cup butter
chinese pechay, sliced
carrot, cut into your desired design
red bell pepper, sliced
spring onions, sliced
Procedure:
1. Combine soy sauce, ginger extract and spring onions. Rub them on to the pata. Let stand at least for 1 hour.
Cooking Tip: You can do this the night before you plan to cook the Pata Tim.
2. In a wok, fry the pata in hot cooking oil until brown. When done, remove pata from wok and transfer it to a pressure cooker.
Beware: Do not overcook the pata to the point that the meat is already falling off from the bone. Keep it intact yet tender!
Cooking Tip: If you wish to stop here and continue for later, you can do so.
3. Pressure cook your fried pata in 2 cups of water, beef broth cube and rice wine. Cook until the meat is tender. Transfer the pata to a platter and reserve the sauce.
Cooking Tip: In many instances, this is actually the stage where I often "park" my cooking, and wait until we are about to serve the meal before I continue. That way, I always serve my Pata Tim hot, and the vegetables are not overcooked.
4. Dissolve cornstarch in the 1/2 cup water. Add to the reserved sauce of the cooked pata.
5. In a separate pan, combine sugar and sesame oil and heat until sugar is dissolved. Add to the cornstarch mixture. Heat in a saucepan, stirring constantly until smooth and thick.
6. Pour sauce over pata before serving.
7. Cook the vegetables. Stir fry the vegetables over heated butter. Put the carrots first followed by bell pepper, pechay and then the spring onions. Serve as side dish to the Pata Tim.
Cooking Tip: I like serving the vegetables laid underneath the pata and on the sides of the serving plate. Choose a nice serving dish. It would make your Pata Tim look more palatable!
Wheeew! Just sharing this with you makes me crave for Pata Tim!
This recipe yields 6 servings.
Long before I stumbled on the perfect Pata Tim recipe I'm about to share with you today (thanks to FOOD magazine!), I thought, whenever I eat this dish in restaurants, that it is probably difficult to prepare. But lo and behold! When I tried preparing this recipe, I found out, it's not difficult at all!
I'll tell you my little cooking secret.
Pata Tim is actually prepared in 4 stages. But I discovered based on my own experience that I can do it one stage at a time according to my convenient schedule.
So, let me give you the recipe and I'll insert my own cooking tips as I go along with the cooking procedure.
PATA TIM
Ingredients:
1 front pata, about 1 kilo
1 tbsp. soy sauce
1 tbsp. ginger extract
2 stems spring onions, chopped
oil for cooking
2 cups water
1 beef broth cube
1 tbsp. rice wine
1 tbsp cornstarch
1/2 cup water
1/3 cup sugar
2 tbsp. sesame oil
For the veggies-
1/2 cup butter
chinese pechay, sliced
carrot, cut into your desired design
red bell pepper, sliced
spring onions, sliced
Procedure:
1. Combine soy sauce, ginger extract and spring onions. Rub them on to the pata. Let stand at least for 1 hour.
Cooking Tip: You can do this the night before you plan to cook the Pata Tim.
2. In a wok, fry the pata in hot cooking oil until brown. When done, remove pata from wok and transfer it to a pressure cooker.
Beware: Do not overcook the pata to the point that the meat is already falling off from the bone. Keep it intact yet tender!
Cooking Tip: If you wish to stop here and continue for later, you can do so.
3. Pressure cook your fried pata in 2 cups of water, beef broth cube and rice wine. Cook until the meat is tender. Transfer the pata to a platter and reserve the sauce.
Cooking Tip: In many instances, this is actually the stage where I often "park" my cooking, and wait until we are about to serve the meal before I continue. That way, I always serve my Pata Tim hot, and the vegetables are not overcooked.
4. Dissolve cornstarch in the 1/2 cup water. Add to the reserved sauce of the cooked pata.
5. In a separate pan, combine sugar and sesame oil and heat until sugar is dissolved. Add to the cornstarch mixture. Heat in a saucepan, stirring constantly until smooth and thick.
6. Pour sauce over pata before serving.
7. Cook the vegetables. Stir fry the vegetables over heated butter. Put the carrots first followed by bell pepper, pechay and then the spring onions. Serve as side dish to the Pata Tim.
Cooking Tip: I like serving the vegetables laid underneath the pata and on the sides of the serving plate. Choose a nice serving dish. It would make your Pata Tim look more palatable!
Wheeew! Just sharing this with you makes me crave for Pata Tim!
This recipe yields 6 servings.
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