How To Bake Black Forest Cake

I have learned to bake black forest when dad bought an oven! Here’s how:

Ingredients:
225 gms Maida (all-purpose flour)
400 gms Sweetened Condensed Milk
2-3 tbsp Cocoa Powder
1 tsp Baking Powder
1 tsp Cooking Soda
125 gms Butter
200 ml Aerated Cola Drink
A pinch of Salt
125gms Dairy Milk Chocolate
250 gms Fresh Whipped Cream
10 Cherries

How to make Black Forest Cake:
1. Place a thick bottomed pan on very low flame and melt butter in it.
2. Remove from the flame and let the butter cool.
3. Add condensed milk and mix well.
4. Sift maida, cocoa powder, baking powder, cooking soda and salt together. Make sure there are no lumps in the mixture.
5. Grease a baking tray with little butter.
6. Dust it with maida and keep it aside.
7. Take a pan with little butter and put the maida mixture with the condensed milk-butter mixture.
8. Now add aerated cola and mix it well.
9. Pour the batter into the greased baking tray and bake for 30 to 40 minutes at 175 degrees C (350 degree f.)
10. When it is done, let it cool and then slit it horizontally into two.
11. Whip the cream till light and fluffy.
12. Sandwich the two layers of cake with whipped cream and cherries.
13. Top with whipped cream and cherries.
14. Grate dairy milk chocolate bar and sprinkle over the cake.
15. Serve it chilled.

Choco Mousse

My daughter, Kairi, always love to order choco mousse when we go to Jollibee Luisita, Tarlac. Well that the reason why I must learn how to bake one.
Here’s how:

Ingredients:

200 g of Dark chocolate
3 large eggs separated white from yolk
10 g of unsalted butter
1 cup cold heavy cream
2 tbps of sugar

Whip the cream then put in the fridge. Melt the chocolate with the butter in bain marie, stirring constantly until it smoothen. Cut the fire, beat the egg whites then add the sugar and continue beating until they are foamy gently until its foamy. Add sugar and continue beating. Add the yolks in the chocolate mixture. Fold in the whipped cream in the chocolate-yolk mixture. Gently incorporate the beaten egg whites. Put in the fridge for a minimum of 3 hours.

Chicken Barbeque Experience at Mang Inasal

Mang Inasal, which is an Ilonggo word for Mr. Barbecue, is a common fast food chain in the Philippines. Many times we dine in here and I can say that their barbeque is delicious. Indeed, Mang Inasal was instantly successful that it spread throughout most of the Visayas, to Mindanao and then Metro Manila to the rest of the country.

Swimming Experience in Coconut Grill

After my son’s christening and having lunch at Pabilyon Coconut Grill, we have time to relax at BaleTamu, which is a 2-storey house near the swimming pool. Bale Tamu is an air-conditioned venue perfect for relaxing stressful bodies. We also have time to relax at the swimming pool where my daughter Kairi loved to stay. After an hour swimming, we have an enjoyable dinner waiting us. The place has complete amenities such as refrigerators, TV, air-conditioners, and the like.

Fishing at Coconut Grill

It is also nice to experience fishing at Coconut Grill. It is actually my first time to feel the thrill of catching fishes. I really have discovered the fisherman in me. Coconut Grill is known to be surrounded by ponds and lagoons, which is abundant with tilapia, catfish, and mudfish. All you have to do is to hook your bait first and then start fishing immediately.

Coconut Grill Experience

Coconut Grill is located in Tarlac, about 20 minutes away from Tarlac City proper. Coconut grill offers glorious sunsets, a warm smile, a leisurely walk, relaxing environment, and amazing experience.

Indeed, it is where we celebrated my son’s christening last December 2009. And we were glad that we consider the place Pabilyon, which is the largest enclosed air-conditioned venue perfect for weddings, baptism, kiddie parties, conferences, workshops and other gatherings for 100 to 150 persons. Its glass walls give a view of the nice gardens.

Tofu Recipes

Prep Time: 30 minutes
Cook Time: 30 minutes

Ingredients:

2 blocks cotton tofu
1 cup dashi soup stock
1 Tbsp soysauce
1 Tbsp mirin
1 Tbsp potato starch/corn starch and 1Tbsp water, mixed
1 Tbsp grated fresh ginger
*potato starch/corn starch for dusting tofu
*vegetable oil for frying.

Preparation:

To drain tofu, wrap tofu with paper towels and place it on a cutting board. Put another cutting board or a plate on top the tofu and let sit for about 15 minutes. Meanwhile, put kombu dashi, soy sauce, and mirin in a sauce pan and bring to a boil. Add starch mixture in the sauce and stir quickly. Stop the heat. Dry tofu with paper towels and cut each tofu in half. Dust tofu with potato starch. Heat oil in 350 degrees F in a deep pot. Deep-fry tofu until they turn lightly brown. Place each fried tofu in a small dish and pour the sauce over it. Garnish with grated ginger.

*Makes 4 servings

DEVIN'S BABY BACK RIBS

baby back ribs (full rack) 2-4
1/2 cup brown sugar
1 tablespoon kosher salt
1 tablespoon pepper
1 teaspoon sweet paprika
1 teaspoon spice supreme
1 tablespoon cumin
seasoning salt (to flavor)
Any other spices you may like to add to this, go ahead.

Combine all the spices together. Then rub over ribs generously until all ribs are covered. Cut up one lemon into slices and place slices on top of each rib. Put ribs into a zip lock bag one on top of each other, and let sit in refrigerator overnight 24 hrs.

When ready, take ribs out of bag. Remove lemon slices and place ribs in shallow pan. (Do not pile ribs on top of each other.)

Fill pan up with pineapple juice so ribs are just covered. Cover pan with tin foil and bake in oven at 350 degrees F. for 1 1/2-2 hrs. When ribs are ready, let cool down for 1/2 hour or more. Then place ribs on grill at Medium heat for 10 min per side, basting them with a mix of maple barbecue sauce and hickory barbecue sauce.

Enjoy!!

MESQUITE SMOKED BABY BACK RIBS OVER BEER

3 slabs baby back ribs
rib rub (your preference)
6 or 12 pack beer
mesquite chips
2 cloves garlic, minced
4 tablespoons olive oil
1 cup onion, chopped
1 1/3 cups cider vinegar
1/2 cup brown sugar
2 cans (about 16 oz) tomato sauce
hot sauce
salt
fresh pepper
1 tbsp Worcestershire sauce
yellow mustard
dash cayenne pepper
2 sweet onions
2 green peppers

Note: Good smoked ribs require tender loving care, and while not overly difficult, are time consuming.

The Sauce:

Heat olive oil in a medium sauce pan on medium heat, then sauté onion and garlic 2-3 minutes. Add the vinegar and cook for 3 minutes. Add remaining ingredients, per your taste and bring to a low boil; then reduce to a simmer for one hour.

Cool; then serve or refrigerate, as this may be made a few days ahead to allow you to relax while the ribs cook.

Depending on the amount of "bite" you like, adjust the amount of salt (approximately 2 teaspoons) hot sauce (approximately 3 teaspoons) and mustard (3 or 4 good squirts) and cayenne (a few dashes)

Now for the ribs:

1 Day ahead - liberally rub the ribs with your favorite rub (store bought or homemade). Wrap each piece tightly in plastic wrap, and then in aluminum foil. Refrigerate for one day.

Soak chips in water for about 30 minutes, then dry. Heat one side of the grill, (I use a gas grill) and add the chips. When they start smoking, add the ribs, cut in half slabs, to the opposite side of the grill, preferably on a top rack. You may stack them if needed.

Pour one can beer into a disposable aluminum pan, and place over the heat at the back of the grill (this will create some moisture inside to self-baste ribs).

Cook on a low heat. Use a gas grill thermometer to ensure a temperature of 200-225°F degrees. Close the lid to allow the ribs to soak the smoke flavor up, but monitor the temperature, and add chips as needed to keep the smoke billowing.

Every 15 minutes or so baste the ribs - I boil a mix of cider vinegar, lemon juice, hot sauce, pepper, Worcestershire and a little mustard for this.

When the ribs are close to being done, but not quite, I pull them. Rib cook times vary - at this temperature about 3-4 hours would be a good time to check.

When the meat has cooked down from the bone, and the ribs sag on the ends when picked up in the middle by tongs, remove them from the grill.

Preheat the oven to 200°F.

Cut into slices sweet onion and green pepper Place these into the bottom of a baking pan. Cover with beer and water. Slather the ribs with BBQ sauce - then place into the pan Seal tight with aluminum foil and bake for 1-1 1/2 hours.

Remove - Open - Serve!! Remaining beers may be consumed anytime at chef's discretion!

Submitted by: Mark Taylor

Mixed Seafood with Oyster Sauce Recipe

Estimated cooking time: 30 minutes

Seafood with Oyster Sauce Ingredients:
1 kilo of seafood (any one or a combination of crabs, prawns, squid, clams, mussels and any seafood)
1 large onion, diced
spring onions (cut 1 inch long)
1 thumb sized ginger, sliced into strips
1/2 teaspoon of sugar or monosodium glutamate
1/3 cup of oyster sauce
2 pieces green finger pepper (sili pang sigang) chopped
3 table spoons of cooking oil or olive oil
1/3 cup water
Salt and pepper to taste

Cooking Instructions:

Cut crabs into 2 or 4 if very big
Steam crabs and prawns for 5 minutes
Clean squid and cut into 1 inch long sections
On a big wok, sauté garlic until golden brown, then add ginger and onions, sauté for a minute more
Add water and bring to a boil
Add squid, clams, mussels and other uncooked seafood.
Boil for 5 minutes
Add crabs and shrimp
Add the oyster sauce
Salt and pepper to taste
Sprinkle the sugar or monosodium glutamate (vetsin)
Add the long green chili
Mix well and bring to a boil
Simmer for 3 minutes
Serve hot with steamed riceS

Seafood with Oyster Sauce Cooking Tips:

Add the long green chili earlier if you prefer your mixed seafood with oyster sauce hot.

The above recipe can be used for just one type of seafood like crabs only or a combination of many including fish.

Sweet and Sour Pork

Estimated cooking time: 45 minutes

Sweet & Sour Pork Ingredients:

1/2 kilo pork loin, sliced into pieces
1 small can pineapple chunks
1 large onion, quartered
1 red & 1 green bell peppers, sliced into strips
2 tablespoons of soy sauce
3 tablespoons of peanut oil
4 tablespoons of cornstarch
3 tablespoons of ketchup
1 tablespoon of sugar
1 teaspoon of salt
3 cloves of minced garlic

Sweet and Sour Pork Cooking Instructions:

In a pot, boil pork in 2 cups of water with 1/2 teaspoon of salt until tender, then drain (keep the pork stock for later).
Mix 2 tablespoons of cornstarch and soy sauce then coat the pork with the cornstarch mixture.
Fry the pork in a skillet until golden brown, set aside.
Dissolve the remaining 2 tablespoons of cornstarch on 1/2 cup of pork stock - set aside.
Sauté garlic and onions on oil, then add the bell peppers, pineapple chunks (including the syrup), ketchup, sugar, 1/2 teaspoon salt and the dissolved cornstarch. Stir until sauce thickens.
Pour over fried pork then serve with rice.

Longganisa Recipe | Filipino Sausage

Estimated preparation & cooking time:
1 hour excluding standing and refrigeration time

Longganisa Ingredients:

1 kilo ground pork (include the pork fat)
1 spoon salt
1 spoon brown sugar
1 spoon paprika
1/4 teaspoon saltpeter (salitre)
1/2 teaspoon crushed laurel leaves
1/2 teaspoon ground black pepper
1/2 teaspoon red peppers, minced
4 cloves of garlic, crushed then minced
1/4 cup vinegar
1/8 cup soy sauce
Sausage casings

Longganisa Cooking Instructions:

In a big mixing bowl, combine all ingredients except the sausage casings
Mix well and let stand for an hour
Tie one end of the sausage casing and slowly fill the casing with the ground pork mixture until the end of the casing, then tie the end
Tie the middle of the sausage casing in intervals of about 3 inches.
Keep refrigerated for 2 to 3 days
To cook, boil longganisa in 1/2 cup of water on a pan or wok. Water will soon evaporate then oil will ooze from the longganisa. Fry it on its own oil or add a few tablespoons of cooking oil and continue to cook for 5 to 10 minutes or until the sausage casings turn brownishLongganisa

Serving Tips:

Longganisa is ideally served with steamed rice or Fried Rice

Pork Kilawin Recipe

Estimated cooking time:

Pork Kilawin Ingredients:

1 kilo pork
1/3 cup soy sauce
1/2 cup Vinegar
2 medium onions, chopped
4 cups of water
1 teaspoon salt

Pork Kilawin Cooking Instructions:

In a casserole, put pork in water and some salt.
Bring to a boil and simmer for 20 minutes or until the pork is tender and the skin is soft.
Remove pork from water.
Slice the pork into bite sized pieces while still hot.
Place in a bowl and add vinegar, soy sauce and chopped, uncooked onions.

Serve immediately!

Pinaupong Manok

Ingredients :

For the chicken :

1 whole chicken, about 1 kilo
2 whole onions
1 whole garlic
4 pcs 1″ chunks of ginger
5-6 peppercorns
1 bay leaf
2-3 cup of rock salt


For the dunking sauce :

1 tbsp. finely minced ginger
1 tbsp. finely minced garlic
1/2 cup of olive oil
salt to taste

How to cook pinaupong manok :

Peel the onions. Pierce the garlic in several places using a sharp, pointed knife. Rub the cavity of the chicken with rock salt. Stuff the cavity with the onions, garlic, ginger, peppercorns and bay leaf. Rub the skin with rock salt.
Make the bed of rock salt. Pour enough rock salt, about an inch high, into a large, deep stainless steel casserole. Place the chicken on the bed of salt, breast side down, making sure that no part of the chicken touches the metal. Cover the casserole and cook over medium-low heat for 1 hour. If using a pressure-cooker, cook for 20 minutes counting from the time the valve starts to whistle.
Do not uncover during cooking time. Meanwhile, prepare the dunking sauce. Stir the minced garlic and ginger with the olive oil. Season with salt (add more or less depending on your preference).
When cooking time is up, insert a long, large fork into the chicken cavity to lift it without breaking. Transfer to a plate. Take about a tablespoonful of the olive oil from the sauce and brush the chicken all over. Serve hot.

Beef Morcon Recipe

Estimated cooking time: 2 to 3 hours.

Morcon Ingredients:

1 kilo beef, sliced 1/4 inch thick (3 pcs.)
1/4 kilo ground beef liver
200 grams sliced sausages or ham
200 grams pork fat (cut is strips)
3 hard boiled eggs, sliced
100 grams cheddar cheese in strips
100 grams grated cheddar cheese
2 onions, chopped
5 bay leaf (laurel)
1/2 teaspoon of ground black pepper
1/2 cup vinegar
2 teaspoon salt
2 cups of water
2 meters thread or string (for tying)

Beef Morcon Cooking Instructions:

Spread and stretch the sliced beef on your working table.
Arrange the filling on the sliced beef: sausage strips, cheese strips, sliced eggs, pork fat and some ground liver.
Roll the sliced beef with all the filling inside and secure with a thread or string.
Repeat the procedure for the two remaining beef slices.
On a pot, place the beef rolls and put the water, the remaining ground liver, grated cheese, chopped onions, bay leaves, ground black pepper and salt.
Cover the pot and bring to a boil. Simmer for one hour.
Add the vinegar and continue to simmer of another hour or until beef is tender.
Slice the beef morcon, arrange on a platter and top with the sauce/ gravy poured on top.

Cooking Tips:

A spoon or two of flour can be added to water to thicken the sauce.
Instead of boiling in a pot, you can use a pressure cooker for faster cooking.
Optional: Garnish with olives before serving.

Crispy Pata Recipe

Preparation & drying: 4 hours to 1 day
Estimated cooking time: 20 minutes

Crispy Pata Ingredients:

1 Pata (front or hind leg of a pig including the knuckles)
1 bottle of soda (7Up or sprite)
1 tablespoon of salt
2 tablespoons patis (fish sauce)
1/2 tablespoon baking soda
1 tablespoon of monosodium glutamate (MSG)
4 tablespoons of flour
Enough oil for deep frying
Enough water for boiling

Crispy Pata Cooking Instructions:

Clean the pork pata by removing all hairs and by scraping the skin with a knife. Wash thoroughly.
Make four to five inch cuts on the sides of the pata.
On a deep stock pot, place the pata in water with soda and salt. Bring to a boil and simmer for 20 minutes. Then add the baking soda and continue to simmer for another 10 minutes.
Remove the pata from the pot and hang and allow to drip dry for 24 hours. An alternative to this is to thoroughly drain the pork pata and refrigerate for a few hours.
After the above process, rub patis on the pata and sprinkle flour liberally.
In a deep frying pot, heat cooking oil and deep fry the pork pata until golden brown.Crispy Pata Dip Sauce:
Mix 3/4 cup of vinegar, 1/4 cup soy sauce, 2 cloves of crushed garlic, 1 head of diced onion and 1 hot pepper. Salt and pepper to taste.

Beef Mechado Recipe

Estimated cooking time: 1 hour

Mechado Ingredients:

1 kilo of beef cut into chunks
1/8 kilo of pork fat cut into strips
4 onions, peeled and quartered
5 medium potatoes, quartered (optional: fried)
1 medium sized carrot, sliced in 1/2" sections
2 red bell pepper, sliced
2 cups beef stock or 2 bouillon cubes dissolved in water
3 bay leaves (laurel leaves)
1/4 -cup vinegar
2 cups tomato sauce or 1/2 cup tomato paste
1 cup soy sauce
salt & pepper to taste

Mechado Cooking Instructions:

Cut an incision on the beef chunks and insert a pork strip in the middle (mitsa)
In a casserole, combine the beef (with the fat), tomato sauce, soy sauce, bay leaves and beef stock. Bring to a boil and simmer until the beef is almost tender
Add the vinegar and let boil for a minute or two
Add the potatoes, onions, carrot, and bell pepper
Let simmer until potatoes and carrots are cooked - occasionally stir to thicken sauce
Serve hot with white rice

Beef Mechado Cooking Tips:

Pressure cook the beef with the beef stock for faster cooking time.
Fry the potatoes before adding to the casserole.
Add 2 to 3 tablespoons of olive oil and stir when the mechado dish is almost done for added flavor.

Rellenong Bangus (Stuffed Milk Fish) Recipe

Estimated cooking time: 1 hour

Rellenong Bangus Ingredients:

1 big bangus (milkfish)
3 cloves of garlic, minced
1 onion chopped
2 tomatoes, diced
1 egg
1/4 cup lemon juice
1 small carrot, finely chopped
1/4 cup soy sauce
4 tablespoons of cooking oil
ham, finely chopped
raisins
cooked peas
salt and pepper to taste

Rellenong Bangus Cooking Instructions:

Scale and remove the intestines of the bangus.
With a very sharp knife, slowly remove the meat of the fish from the skin through the opening cavity below the head. Remove the spine by snapping off the bone at the base of the tail and head. Use a long spoon to scrape all the meat from the skin.
Marinate the head and skin in lemon juice, soy sauce and pepper.
Boil in 1/2 cup of water the bangus meat with some salt for 5 minutes.
Sauté the garlic and onions until slightly brown then add the tomatoes and carrots until tender.
Add the chopped ham, cooked peas, raisins and the bangus meat to the mixture. Cook for an additional 5 minutes. Salt and pepper to taste.
Add a beaten egg to the sauté and mix well.
Stuff the mixture inside the bangus skin and head. Sew the cavity if needed.
Fry in oil until golden brown.
slice slightly diagonal (1 1/2 inch thick) and serve.

Kare Kare Recipe

Estimated cooking time: 2 hours

Kare Kare Ingredients:

1/2 kilo beef (round or sirloin cut) cut into cubes (for a more traditional kare kare, use cleaned beef tripe instead of beef)
1/2 kilo oxtail, cut 2 inch long
3 cups of peanut butter
1/4 cup grounded toasted rice
1/2 cup cooked bagoong alamang (anchovies)
2 pieces onions, diced
2 heads of garlic, minced
4 tablespoons atsuete oil
4 pieces eggplant, sliced 1 inch thick
1 bundle Pechay (Bok choy) cut into 2 pieces
1 bundle of sitaw (string beans) cut to 2" long
1 banana bud, cut similar to eggplant slices, blanch in boiling water
1/2 cup oil
8 cups of water
Salt to taste

Kare Kare Cooking Instructions:

In a stock pot, boil beef and oxtails in water for an hour or until cooked. Strain and keep the stock.
In a big pan or wok, heat oil and atsuete oil.
Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.
Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes - Do not overcook the vegetables.
Serve with bagoong on the side and hot plain rice.

Chicken Pastel Recipe

Estimated cooking time: 1 hour

Chicken Pastel Ingredients:

One 1 1/2 kilo chicken, cut in pieces
One can (14 ounces) Vienna sausage, sliced
3 potatoes, diced
1 carrot, diced
1 cup mushrooms, cut in half
1 green bell pepper, sliced in strips
1/2 cup sweet peas
1 onion, minced
1/4 cup grated cheese
1 cup margarine
2 cups chicken stock (broth)
4 tablespoons soy sauce
1 lemon extract (juice)
1 egg, beaten
Salt and pepper to taste
Pie Crust
2 cups flour
1/2 cup corn oil or vegetable oil
1 teaspoon salt
1/4 cup of water

Chicken Pastel Cooking Instructions:

In a bowl, marinate chicken lemon juice and soy sauce for an hour.
In a skillet, melt margarine and brown chicken, set aside.
Sauté onion, bell pepper an mushrooms then add chicken broth. Simmer for 15 minutes then add potatoes, carrots, sweet peas, sausages and grated cheese. Continue cooking for 10 minutes. Salt to taste.
Transfer to a baking dish.
Pre-heat oven to 450 degrees Fahrenheit.
On a bowl, combine the flour, salt, cold water and oil. Mix into a ball.
On a flat surface, roll flat the pastry and cover the chicken pastel mixture and seal the sides by pressing on the edges. Remove excess pastry.
Punch small holes on the pastry to let out steam during baking then brush with beaten egg.
Bake until golden brown (about 15 minutes)