Ingredients
8 leaves of Pandan – cleaned well
5 Buko (Coconut)not too hard, not too soft- Grated to strips
Water from 5 Buko (approx. 10 cups)
3 small cans of Nestle Cream
1 medium can of Condensed Milk
2 bars of Green Gulaman
1 3/4 Cups Sugar (more if you want it sweeter)
1 cup Kaong (optional)
Preparation
1. Boil buko water from 5 coconuts together with 8 pandan leaves that are individually twisted to break the fibers and expose the juice. Simmer for 20 minutes.
2. Before adding 2 bars of gulaman, make sure you remove the pandan leaves and check if the remaining coconut water is equal to 8 cups – 1 bar of gulaman is good for 4 cups of liquid. If it is not 8 cups, less will mean hard gulaman and more than 8 cups will result in mushy soft gulaman. Ensuring gulaman is well-dissolved stir well. Add sugar while mixing. Do this for 5 minutes.
3. Pour through a strainer into cooling trays. Wait till it cools and hardens, then put in fridge.
4. Meanwhile, mix the grated buko with the 3 cans of cream and 1 can of condensed milk.
5. Add kaong if you prefer.
6. Get gulaman from ref and cut into 1 cm cubes. Mix with buko mixture.
Tuesday, December 8, 2009
NO CHILL SIMPLE PUFF PASTRY FROM
1 stick butter
1 c. water
dash of salt
1 c. flour
2 eggs
Bring butter, water and salt to a rolling boil. In a separate bowl, mix in 1 cup flour very well (by hand).
Break in 1 egg at a time and beat well with wooden spoon. Beat until eggs disappear. Remember to add one egg at a time and beat until smooth after each addition.
Drop by spoonfuls, however large you'd like them. Pipe through a pastry bag onto cookie sheets, making sure they won't touch while baking or else they might cook togeather.
Bake at 400-425 degrees until puffed and golden and they look dry, though the center will still be soft.
You may have to adjust heat if they brown too quickly, being very careful while opening oven door if you don't have an oven light.
Good for all things that you normally use puff pastry for, from puddings, to eclairs, to about anything else you need a good
1 c. water
dash of salt
1 c. flour
2 eggs
Bring butter, water and salt to a rolling boil. In a separate bowl, mix in 1 cup flour very well (by hand).
Break in 1 egg at a time and beat well with wooden spoon. Beat until eggs disappear. Remember to add one egg at a time and beat until smooth after each addition.
Drop by spoonfuls, however large you'd like them. Pipe through a pastry bag onto cookie sheets, making sure they won't touch while baking or else they might cook togeather.
Bake at 400-425 degrees until puffed and golden and they look dry, though the center will still be soft.
You may have to adjust heat if they brown too quickly, being very careful while opening oven door if you don't have an oven light.
Good for all things that you normally use puff pastry for, from puddings, to eclairs, to about anything else you need a good
CITRUS RESTAURANT'S CREME BRULEE
10 eggs, separated
3/4 c. milk
1 tbsp. vanilla
3/4 c. sugar
2 1/4 c. whipping cream
1/4 c. brown sugar, packed
Mix egg yolks and 1/2 cup sugar until well combined and sugar has dissolved. Add milk, whipping cream and vanilla and mix well.
Place 1 (9x13) glass baking dish or 6 (5 inch) fluted glass flan dishes in baking pan. Pour mixture into baking dish or fill flan dishes 3/4 full with creme brulee mixture. Place in oven and fill baking sheet 3/4 full with hot water. Bake at 350 degrees 30 to 40 minutes or until knife inserted near center comes out clean. Remove dishes from hot water bath and set aside to cool.
Combine remaining 1/4 cup sugar and brown sugar. Sprinkle top of each serving evenly with combined sugars. Caramelize with torch. If torch is not available, place creme brulee in refrigerator until chilled. When ready to serve, place sugar-coated creme in preheated broiler 5 minutes to brown, being careful not to scorch. 6 servings.
3/4 c. milk
1 tbsp. vanilla
3/4 c. sugar
2 1/4 c. whipping cream
1/4 c. brown sugar, packed
Mix egg yolks and 1/2 cup sugar until well combined and sugar has dissolved. Add milk, whipping cream and vanilla and mix well.
Place 1 (9x13) glass baking dish or 6 (5 inch) fluted glass flan dishes in baking pan. Pour mixture into baking dish or fill flan dishes 3/4 full with creme brulee mixture. Place in oven and fill baking sheet 3/4 full with hot water. Bake at 350 degrees 30 to 40 minutes or until knife inserted near center comes out clean. Remove dishes from hot water bath and set aside to cool.
Combine remaining 1/4 cup sugar and brown sugar. Sprinkle top of each serving evenly with combined sugars. Caramelize with torch. If torch is not available, place creme brulee in refrigerator until chilled. When ready to serve, place sugar-coated creme in preheated broiler 5 minutes to brown, being careful not to scorch. 6 servings.
BASIL AND GARLIC MINESTRONE
3 ounces pancetta, finely chopped
3 cloves garlic, minced
1 scant cup olive oil
pinch of oregano
1/2 cup whole peeled Italian tomatoes, drained
1 tsp chicken bouillon (or soup base)
1 1/2 tablespoons salt
pinch of pepper
pinch or red pepper flakes
10 ounces spaghetti or linquine, broken
3 tablespoons fresh basil, coarsely chopped
1 cup freshly grated Parmesan cheese
In a large skillet, saute chopped pancetta in olive oil, when browned, stir in tomatoes and simmer, stirring occasionally.
Add 6 cups cold water (1 1/2 quarts). Add salt. Bring to a boil, then drop in broken pasta. Cook pasta until al dente (literally, "to the tooth", which means that the pasta should not be mushy, and should have a little "bite").
When pasta is cooked, remove from the heat. Add basil, and some of the grated cheese. Sprinkle to taste with sea salt or kosher salt, and freshly grated black pepper. Add a light dusting of hot red pepper flakes (optional), as you like it.
Serve hot, with extra Parmesan cheese at the table, for sprinkling. At my table, we never grate the cheese in advance, but the block of cheese is placed at the table with a grater, for extra helpings.
This dish is as versatile as pasta itself and can be varied as desired; a few suggestions are included below.
Substitutions and variations: Use pork soup base instead of chicken bouillon. Bacon, ham or salt pork may be used instead of pancetta. Diced fresh or canned tomatoes can be substituted for whole peeled. Fresh pasta noodles can be used in place of dry pasta.
3 cloves garlic, minced
1 scant cup olive oil
pinch of oregano
1/2 cup whole peeled Italian tomatoes, drained
1 tsp chicken bouillon (or soup base)
1 1/2 tablespoons salt
pinch of pepper
pinch or red pepper flakes
10 ounces spaghetti or linquine, broken
3 tablespoons fresh basil, coarsely chopped
1 cup freshly grated Parmesan cheese
In a large skillet, saute chopped pancetta in olive oil, when browned, stir in tomatoes and simmer, stirring occasionally.
Add 6 cups cold water (1 1/2 quarts). Add salt. Bring to a boil, then drop in broken pasta. Cook pasta until al dente (literally, "to the tooth", which means that the pasta should not be mushy, and should have a little "bite").
When pasta is cooked, remove from the heat. Add basil, and some of the grated cheese. Sprinkle to taste with sea salt or kosher salt, and freshly grated black pepper. Add a light dusting of hot red pepper flakes (optional), as you like it.
Serve hot, with extra Parmesan cheese at the table, for sprinkling. At my table, we never grate the cheese in advance, but the block of cheese is placed at the table with a grater, for extra helpings.
This dish is as versatile as pasta itself and can be varied as desired; a few suggestions are included below.
Substitutions and variations: Use pork soup base instead of chicken bouillon. Bacon, ham or salt pork may be used instead of pancetta. Diced fresh or canned tomatoes can be substituted for whole peeled. Fresh pasta noodles can be used in place of dry pasta.
MY LASAGNE!
A VERY SPECIAL LASAGNE
1/2 lb. lasagne noodles
1 lb. ground beef
1/2 c. chopped onion
3 cloves garlic, minced
1 tbsp. olive oil
3 lbs. tomatoes (6-7 lg.), peeled, seeded, chopped (or canned tomatoes, drained)
1 1/2 tsp. seasoned salt
2 tbsp. chopped parsley (or 1 tsp. dried)
1 tsp. basil
1/2 tsp. oregano
1/4 tsp. freshly ground pepper
Cook lasagne noodles in boiling, salted water until "al dente", still firm to the bite. Drain and keep them in cold water until ready to use.
Saute ground beef, onion and garlic in olive oil until meat is no longer pink. Add remaining ingredients and cook at a fast simmer until sauce is quite thick (about 30 to 40 minutes). Skim fat. Preheat oven to 400 degrees.
BECHAMEL:
1/2 c. butter
4 tbsp. flour
1 c. milk
1 c. chicken broth
1 chicken bouillon cube (opt.)
1/8 tsp. salt
Melt butter; add flour and cook, stirring with a whisk for 1 minute. Slowly add milk and chicken broth and bring to a boil, still using whisk. Taste and add chicken bouillon cube, if needed. Add salt.
RICOTTA FILLING:
1 egg
1/2 lb. ricotta cheese
1/4 c. grated Parmesan cheese
1/16 - 1/8 tsp. nutmeg
1/2 tsp. salt
Beat egg in a bowl. Add remaining ingredients and stir well with a fork.
CHEESES:
1 1/2 c. grated Parmesan cheese
8 oz. Mozzarella cheese, sliced
Butter
In the following order, layer in a lightly greased 13"x9" baking dish: a little meat sauce, half of the noodles, half of the remaining meat sauce, 1/2 cup Bechamel, 1/2 cup Parmesan cheese, half of the Mozzarella and Ricotta cheese; the remaining noodles and meat sauce, 1/2 cup Bechamel, 1/2 cup Parmesan, the remaining Mozzarella and ricotta, Bechamel and Parmesan cheeses. Dot with butter. At this point, the dish may be covered and refrigerated.
From room temperature, bake at 400 degrees, uncovered, for 30 minutes or more, until bubbly. This dish freezes very well.
1/2 lb. lasagne noodles
1 lb. ground beef
1/2 c. chopped onion
3 cloves garlic, minced
1 tbsp. olive oil
3 lbs. tomatoes (6-7 lg.), peeled, seeded, chopped (or canned tomatoes, drained)
1 1/2 tsp. seasoned salt
2 tbsp. chopped parsley (or 1 tsp. dried)
1 tsp. basil
1/2 tsp. oregano
1/4 tsp. freshly ground pepper
Cook lasagne noodles in boiling, salted water until "al dente", still firm to the bite. Drain and keep them in cold water until ready to use.
Saute ground beef, onion and garlic in olive oil until meat is no longer pink. Add remaining ingredients and cook at a fast simmer until sauce is quite thick (about 30 to 40 minutes). Skim fat. Preheat oven to 400 degrees.
BECHAMEL:
1/2 c. butter
4 tbsp. flour
1 c. milk
1 c. chicken broth
1 chicken bouillon cube (opt.)
1/8 tsp. salt
Melt butter; add flour and cook, stirring with a whisk for 1 minute. Slowly add milk and chicken broth and bring to a boil, still using whisk. Taste and add chicken bouillon cube, if needed. Add salt.
RICOTTA FILLING:
1 egg
1/2 lb. ricotta cheese
1/4 c. grated Parmesan cheese
1/16 - 1/8 tsp. nutmeg
1/2 tsp. salt
Beat egg in a bowl. Add remaining ingredients and stir well with a fork.
CHEESES:
1 1/2 c. grated Parmesan cheese
8 oz. Mozzarella cheese, sliced
Butter
In the following order, layer in a lightly greased 13"x9" baking dish: a little meat sauce, half of the noodles, half of the remaining meat sauce, 1/2 cup Bechamel, 1/2 cup Parmesan cheese, half of the Mozzarella and Ricotta cheese; the remaining noodles and meat sauce, 1/2 cup Bechamel, 1/2 cup Parmesan, the remaining Mozzarella and ricotta, Bechamel and Parmesan cheeses. Dot with butter. At this point, the dish may be covered and refrigerated.
From room temperature, bake at 400 degrees, uncovered, for 30 minutes or more, until bubbly. This dish freezes very well.
BACON-WRAPPED SCALLOPS WITH LEMON-CHIVE SAUCE
3 doz. fresh sea scallops (about 2 lbs.)
1 lb. sliced bacon
Lemon-Chive Sauce
Cut bacon in half crosswise. Wrap each scallop in a piece of bacon, and secure with a wooden pick. Place scallops on a rack in a broiler pan; brush with lemon-chive sauce. Broil 6 inches from heat 10 to 15 minutes or until scallops are opaque and bacon is done, turning occasionally. Serve immediately.
LEMON-CHIVE SAUCE:
2 tbsp. chopped fresh chives
2 tbsp. fresh lemon juice
1 tbsp. olive oil
1 clove garlic, minced
1/4 tsp. salt
1/8 tsp. freshly ground pepper
Combine all ingredients in a small bowl; stir well with a wire whisk until blended. Yield: 1/4 cup.
1 lb. sliced bacon
Lemon-Chive Sauce
Cut bacon in half crosswise. Wrap each scallop in a piece of bacon, and secure with a wooden pick. Place scallops on a rack in a broiler pan; brush with lemon-chive sauce. Broil 6 inches from heat 10 to 15 minutes or until scallops are opaque and bacon is done, turning occasionally. Serve immediately.
LEMON-CHIVE SAUCE:
2 tbsp. chopped fresh chives
2 tbsp. fresh lemon juice
1 tbsp. olive oil
1 clove garlic, minced
1/4 tsp. salt
1/8 tsp. freshly ground pepper
Combine all ingredients in a small bowl; stir well with a wire whisk until blended. Yield: 1/4 cup.
SCALLOP AND MUSHROOM FRITTATA WITH NEWBURG SAUCE
FRITTATA:
2 tbsp. butter
1 tbsp. olive oil
1 1/2 lb. Cape Cod scallops
1 lg. clove garlic, finely minced
1/4 c. fresh chopped parsley
2 scallions, coarsely chopped
8 med. mushrooms, thinly sliced
6 eggs
1/4 c. whipping cream
1/4 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 c. bread crumbs
NEWBURG SAUCE:
5 tbsp. butter
2 1/2 tbsp. flour
1 c. milk, warmed
1 c. light cream, warmed
2 oz. sherry
1/4 tsp. paprika
1/2 c. chopped scallops (reserved from above)
To make frittatas: In large skillet, heat 1 tablespoon butter and 1 tablespoons olive oil. Wash and drain scallops; pat dry, and saute until lightly browned. Remove from pan and put aside (reserve 1/2 cup for Newburg Sauce).
In same skillet, add remaining tablespoon butter and saute garlic, parsley, scallions, mushrooms until tender. Remove from pan with slotted spoon.
In large bowl, beat eggs, whipping cream, salt and pepper. Generously grease 2-quart casserole dish and sprinkle with bread crumbs. Arrange scallops on bottom and place mushroom mixture on top. Pour egg mixture over top evenly and bake in preheated 350 degree oven until lightly browned and firm, about 35 to 40 minutes.
To make sauce: Melt butter in saucepan and gradually add flour to make a paste. Add warm milk and cream and simmer until thickened. Add sherry, paprika, and reserved chopped scallops and simmer 5 minutes.
Slice frittata in wedges and serve hot with 2 heaping tablespoons of Newburg Sauce on top. Makes 4 to 6 servin
2 tbsp. butter
1 tbsp. olive oil
1 1/2 lb. Cape Cod scallops
1 lg. clove garlic, finely minced
1/4 c. fresh chopped parsley
2 scallions, coarsely chopped
8 med. mushrooms, thinly sliced
6 eggs
1/4 c. whipping cream
1/4 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 c. bread crumbs
NEWBURG SAUCE:
5 tbsp. butter
2 1/2 tbsp. flour
1 c. milk, warmed
1 c. light cream, warmed
2 oz. sherry
1/4 tsp. paprika
1/2 c. chopped scallops (reserved from above)
To make frittatas: In large skillet, heat 1 tablespoon butter and 1 tablespoons olive oil. Wash and drain scallops; pat dry, and saute until lightly browned. Remove from pan and put aside (reserve 1/2 cup for Newburg Sauce).
In same skillet, add remaining tablespoon butter and saute garlic, parsley, scallions, mushrooms until tender. Remove from pan with slotted spoon.
In large bowl, beat eggs, whipping cream, salt and pepper. Generously grease 2-quart casserole dish and sprinkle with bread crumbs. Arrange scallops on bottom and place mushroom mixture on top. Pour egg mixture over top evenly and bake in preheated 350 degree oven until lightly browned and firm, about 35 to 40 minutes.
To make sauce: Melt butter in saucepan and gradually add flour to make a paste. Add warm milk and cream and simmer until thickened. Add sherry, paprika, and reserved chopped scallops and simmer 5 minutes.
Slice frittata in wedges and serve hot with 2 heaping tablespoons of Newburg Sauce on top. Makes 4 to 6 servin
EASY CHICKEN CACCIATORE
4 breasts, split
3 tbsp. olive oil
2 cans (14 1/2 oz. each) Del Monte Italian style stewed tomatoes
1 can (6 oz.) tomato paste
2 c. sliced mushrooms
1 tsp. crushed basil
Salt and pepper
Hot cooked pasta
Remove skin from breasts. Fry until brown - drain. Add tomatoes, tomato paste, mushrooms, basil and salt and pepper to taste. Cover and simmer 30 minutes. Serve over hot pasta. 4-6 servings.
3 tbsp. olive oil
2 cans (14 1/2 oz. each) Del Monte Italian style stewed tomatoes
1 can (6 oz.) tomato paste
2 c. sliced mushrooms
1 tsp. crushed basil
Salt and pepper
Hot cooked pasta
Remove skin from breasts. Fry until brown - drain. Add tomatoes, tomato paste, mushrooms, basil and salt and pepper to taste. Cover and simmer 30 minutes. Serve over hot pasta. 4-6 servings.
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