No Bake Brownies

 

INGREDIENTS

For the Brownies

¾ cup cocoa powder

1 ½ cup all purpose flour

2 cups evaporated milk

1/3 cup butter

½ cup sugar

¼ tsp instant coffee

1 tsp vanilla

 

For the Frosting

¼ cup evaporated milk

1 cup dark chocolate

 

For the Toppings

¼ cup chopped peanuts

 

PROCEDURE

  1. Sift flour and cocoa powder. Mix and set aside.
  2. Cook over low heat: evaporated milk, sugar, butter, vanilla and instant coffee. Mix until dissolved.
  3. Add the combined flour and cocoa powder. Mix.
  4. Add the remaining evaporated milk.
  5. Cook for 10 minutes or until it can already hold a shape.
  6. Transfer it in square or rectangular container lined with parchment paper (or aluminum foil). Spread it evenly and flatten using a spatula.
  7. Using an improvised double boiler, melt the chocolate with evaporated milk over low heat.
  8. Pour the frosting on top of the brownies and sprinkle chopped peanuts.
  9. Cover and chill overnight.
  10. Cut the brownies into bite size pieces.

 

 

#RECIPE of the Day: PORK MECHADO

Isa sa mga classic na ulam ng Pinoy, ang  PORK MECHADO. Pwedeng-pwede pang-tanghalian man o hapunan. Pwede rin naman isama sa handaan. 🙂

 

 

♥ Ingredients ♥

 

1 and 1/2 pork shoulder, cubes

1 large potato, cubed

1 red bell pepper, sliced

1 green bell pepper, sliced

1 cup green peas

1 pork bouillon cube

1 calamansi

3 tbsp soy sauce

1 can (6oz) tomato sauce

1 and 1/2 cups water

5 cloves garlic, chopped

1 onion, diced

Salt and Pepper to taste

3 tbsp cooking oil

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#RECIPE of the Day: Baked Shrimp with Coconut

This seafood recipe can be an appetizer or viand. You can serve this with your favorite dipping like tartar sauce.

 

 

Ingredients

  • 1 lb shrimp, peeled and deveined
  • 2 cups sweetened coconut flakes
  • 1/3 cup cornstarch
  • 1 tsp salt
  • 3/4 tsp cayenne pepper
  • 3 egg whites, beaten until foamy

 

Procedure

  1. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
  2. Mix cornstarch, salt and cayenne pepper in a bowl.
  3. Dredge the shrimp in cornstarch mixture then dip in the egg white.
  4. Roll it in the coconut. Coat the shrimp well.
  5. Place each shrimp on the baking tray with baking sheet or cooking spray.
  6. Bake until the shrimps turn bright orange/pink and the coconut is browned (around 15 minutes).

 

#RECIPE of the Day: Misua Soup

 

recipe

⊗ Ingredients:

½ kilo ground pork

1 egg

1 onion, chopped

salt

pepper

all purpose flour, for binding

cooking oil

6 cloves garlic, chopped

5 cups water

1 patola, sliced by 2 inches

fish sauce

250 g misua (rice noodles)

 

⊗ Instructions:

  1. Combine ground pork, egg, onion, salt, pepper and all-purpose flour.
  2. Form them into small balls. Set aside.
  3. Heat cooking oil. Saute garlic.
  4. Fry the meat balls until golden brown.
  5. Pour water and add the patola slices.
  6. Add fish sauce to taste.
  7. Drop in the fine rice noodles or misua.
  8. Simmer for 3 minutes or until cooked.

 

#RECIPE of the Day: Simple, Crispy Fried Chicken

 

CRISPY FRIED CHICKEN

 

Ingredients:

  • 2 eggs
  • 2 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp ground black pepper
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • cooking oil
  • 4 pcs chicken, quarter size

 

Instructions:

  1. Beat eggs in a small bowl.
  2. Sift together the all-purpose flour, salt, black pepper, onion and garlic powder in another bowl.
  3. Heat cooking oil in a deep skillet or deep fryer. Medium heat.
  4. Dip chicken in the beaten egg.
  5. Then, dredge in the seasoned flour. Coat evenly.
  6. Fry one side about 10 minutes or until golden brown.
  7. Follow the same for the other side.
  8. The trick is to flip it once only.

 

Enjoy your crispy-licious fried chicken!

 

 

#Recipe of the Day: Boeuf Bourguignon

 

Last Saturday, I had the privilege to watch (LIVE!) the cooking demo of Chef Xavier Btesh, at the Maya Kitchen Culinary Arts Center in Makati.

 

Chef Xavier was born and raised in Paris and spent the earlier part of his career training under renowned chefs before he went on to become a consultant chef for various businesses and eventually published his own cookbook Les Petits Diners de Xavier which sold more than 40,000 copies across Europe.

 

When you’re a French chef, people come to you and they tell you about 3-star, 4-star Michelin chefs, truffles, and foie gras. But I keep telling people, this is not the food we eat daily,” he says. “I know that Filipinos love their family-style and we’re the same in France, we have family-style as well. I want to show the way we eat at home.”

 

Now, I’m sharing with you one of the recipes he taught us during the cooking demo. It’s called:

 

Boeuf Bourguignon

 

According to Chef Xavier, this is similar to our “adobo” but a French version. Just switch the vinegar with wine and there you’ll have a French stew.

 

What you’ll need:

2 mugs beef chunks

1 pc onion

1 pc garlic clove, peeled

1 tsp tomato paste

4 pcs button mushrooms or 2 pcs Portobello mushrooms

2 pcs carrots, peeled and sliced

1 espresso cup bacon chunks

1 ½ mugs beef broth

2 tsps white flour

1 tsp dried/fresh thyme

1 pinch clove powder

2 mugs GOOD red wine

salt and pepper to taste

½ espresso cup butter, melted

 

Instructions:

 

Set a frying pan on med-high heat. Place in half your butter, and saute your onions and bacon. When onions turn translucent, transfer onion and bacon to a cast iron pan on high heat along with the rest of the butter. Add the chunks of the meat and toss well. Sprinkle flour, and stir, making sure to scrape the bottom of the pan with a wooden spoon. Add the beef broth, wine, and all the other ingredients except the mushrooms. Mix well. Reduce to a very low heat and cook for 3 hours, stirring every once in a while so that your ingredients won’t stick to the bottom of the pan. After 2 ½ hours, add your mushrooms. If the sauce reduces too much, add a bit of wine or broth. After 3 hours, your iconic French stew will be ready!

 

 

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