First-time Perfect French Macaron

Finally, I could say that I made perfect macarons. The perfect texture, taste and my long awaited lovely feet. I don’t actually remember how many times I’ve tried baking macarons since I had a guts of doing it. Although, I only posted three experiences here in my blog. Thus, I’ve learned many tips from different blogs and experiences as well.

For this specific macaron recipe, I also made use of my last recipe posted only that I’ve used a very nice baking parchment. Yes, a very good baking parchment is one of the vital things you should consider in baking macaron. Macarons from my recent recipes had a wonderful texture and flavour already but it only lacks the feet that should have distinguished it to be perfect.

Now, to brag about my perfect version of macarons (so far), below are some photos you can indulge with… =D

Perfect feet....  Lovely!

See these perfect macarons.... Yes, product of hard-work indeed... =D

Gift-pack of macarons for a friend! Thanks to Giver's Log Blog for the labels =D

Read More »

Chocolate Marble Cheesecake

It has been a while since the last time I baked. Well, aside from French Macarons though... Lately, my mood for baking is fairly at its peak. So, in preparation for our Eid holidays here in UAE, I made sure to have sufficient stock of my baking ingredients. I have also been busy watching baking videos and reading some tips in making a simple cake into something more enticing. One of the best helpful hint I’ve learned and already applied is combining the magic of the classic chocolate cake and my personal favourite cheesecake. Yes, 2-in-1 treat!

I know that this tip might not be new to some good bakers’, however, I guess posting this would also be a great help for others who love experimenting their baking skills.

Ingredients:

• 1/4 cup + 3 tablespoon of butter
• 1 cup of crushed Chocolate Graham crackers
• 1/2 cup of unsweetened chocolate chips
• 300 grams of cream cheese
• 3/4 cup + 4 tablespoon of sugar
• 2 eggs
• 1/2 cup of whipped cream
• 1/4 cup flour

Procedure:

1. Preheat the oven at 175^oC.
2. Melt 1/4 cup of butter and mix with the crushed graham crackers.
3. Press onto the bottom and sides of the baking pan.
4. Freeze the crust for at least 30 minutes. Set aside.
5. Place the chocolate chips, 3 tablespoon butter and 4 tablespoon sugar in a heatproof bowl and place the bowl over a pan of barely simmering water.
6. When the chocolate softens a bit, stir a little to help it melt a bit faster. Set aside.
7. Place the cream cheese in a large mixing bowl and beat using a mixer until fluffy.
8. Add the 3/4 cup sugar and flour to the cream cheese and beat until the mixture is smooth.
9. Add the eggs, one at a time while beating after each addition.
10. Pour the whipped cream and mix.
11. Divide the cream cheese batter into two portions by pouring half into a another mixing bowl.
12. Add the melted chocolate to one portion and fold until well incorporated.
13. Pour the white and dark batters alternately onto the frozen crust.
14. Using a thin rubber spatula swirl the batter to create the marbled effect.
15. Bake in a 175^oC oven for an hour or until the cheesecake is cooked. (The cheesecake is done when the edges are firm but the center is still a bit jiggly.)
16. Best serve after refrigerated for at least an hour. Enjoy! =D

Read More »

Sautéed White Squash (Ginisang Upo)

Vegies on Thursday night? To prepare our stomach for food-full weekend, our tonight's dish is just right to make us indulge more to our weekend food fest. It is common for us Pinoys here in UAE to prepare sumptuous meals every Friday (Weekend in Middle East). I guess it has been part of Filipino tradition to have something exceptional on our table not just during special occasions but also on weekends.

However my today's post won't be about our weekend dish just yet. I chose to cook a lighter recipe so we won't be feeling bloated on Friday's meal. I prepared an easy, nutritious and affordable meal.

Ingredients:

• 2 1/2 cups Upo (white squash) - sliced
• 1/4 kg ground beef (left-over from my shanghai that is why there were bits of carrots =D)
• 2 tablespoon garlic - minced
• 2 tablespoon onion - chopped
• salt
• pepper

Procedure:

1. Heat the pan with oil.
2. Sauté the garlic and onions.
3. Put-in the ground beef and simmer for 10 minutes or until the beef is cooked.
4. Add the Upo (White Squash), cover the pan, and simmer for another 7-10 minutes
5. Season with salt and pepper to taste
6. Enjoy!

Read More »

Crispy Breaded Fried Chicken

I have been cooking breaded chicken for so many times but only now I made it the way I've always wanted it to be. Jollibee-like indeed! He he he... So I guess you know exactly how it turned-out. Juicy, crispy and perfectly coated chicken cuts.

Actually, I did it the same way as I usually do it. Only that I was not so excited to put the chicken in the pan with oil. I've waited for quite sometime for the oil to be totally heat-up in a low fire. I have it deep-fried to achieve an even color and well-done cooking.

Ingredients:

• 1 Kg Chicken cuts
• salt
• finely ground pepper
• flour
• oil (just enough to deep fry your chicken)

Procedure:

1. Rub the chicken cuts with salt and pepper.
2. Drench in flour. Set aside.
3. Heat oil in casserole with low fire.
4. When the oil is hot enough. Deep fry the chicken cuts for about 7-10 minutes or until the chicken is golden brown.
5. Serve with ketchup or sweet chili sauce.
6. Enjoy! =D

Read More »

Beef Siomai

Siomai are Chinese dumplings that are loved by us, Pinoys. Variety of main ingredients can be used for siomai. Pork, shrimp, chicken, beef or combination of either of these will greatly give a tasty outcome for this recipe. I personally love pork siomai from Philippines but since pork is not always present in our fridge I became used to have beef for siomai. Below is my simple recipe of siomai. Enjoy!

Ingredients:

• 1/2 Kg ground beef
• 1/2 tbsp ground black pepper
• 1/2 cup onion, minced
• 1/2 cup carrots, minced
• 1/2 cup mushroom, minced
• 1 pack won ton wrapper
• 1 tablespoon oyster sauce
• 1/2 tsp salt
• 1 piece raw egg
• water for steaming

Procedure:

1. Combine all the ingredients except for the water and wanton wrapper and mix throughly.
2. Wrap the mixed ingredients using the won ton wrapper.
3. Steam the wrapped siomai for 15 to 25 minutes. The time depends on the size of each individual piece.
4. Serve hot with soy sauce and calamansi/lemon dip.
5. Share and enjoy!

Read More »

French Macaron Challenge - - - Part III

To brag about my new and much better looks of French Macarons, here's another version of my recipe. A vanilla flavoured almond meringue and choco-coffee filling. Much better? Yes, better taste and better feature of macarons.... The best part is, my macarons has feet already! So excited to show you guys! =D

Well, I know that I have to improve more but at least I have seen better result this time. I am still noting observations that I think will help in my next macaron project. I can say that I can almost make my macaron perfect only that I should really learn the trick using convection oven. In this particular recipe, I did a little trick in playing the oven temperature between 130-160°C. But most of the time in 140°C. Since the heat is not properly distributed, I guess this technique helped in my macaron improvement. I guess....

Just tonight, we passed-by Forrey & Galland and Ladurée in Dubai Mall. Their macarons are so tempting... But I manage to resist the temptations because I want to excite myself for my next macaron challenge. I hope the next one will be more of improvement than another failed macarons.... Anyhow, here's my better version of macarons.

See those baby feet? =D

Meringue Ingredients:

• 1 cup confectioners’ sugar
• 1 cup superfine almond flour
• 2 large egg whites, room temperature
• 4 tablespoon caster sugar
• 1 teaspoon vanilla
• 1/2 teaspoon cream of tartar

 

 

For filling:

• 1/2 cup butter
• 3/4 cup confectioners’ sugar
• 1/4 cup full-cream
• 3 tablespoon dark chocolate chips
• 2 teaspoon finely ground coffee
• 2 egg yolks

Making the filling:

1. Heat pan in a low fire.
2. Melt the butter.
3. Add the chocolate chips and coffee.
4. Mix the sugar and cream.
5. Whisk the egg yolks.
6. Let it simmer for 3 minutes or until everything is well blended.
7. Strain it to remove any solids in the filling. Let it cool in the fridge.

Making the Meringue:

1. Sift confectioners’ sugar and almond flour together. Set aside.
2. Whisk egg whites and cream of tartar using a mixer on medium speed until foamy.
3. Reduce speed to low, then add superfine sugar and vanilla liquid.
4. Increase speed to high and whisk until stiff peaks form.
5. Add almond flour mixture over whites, and fold until mixture is smooth and shiny
6. Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip.
7. Pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets.
8. Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 30 minutes or until a thin film-like forms on the rounds surface.
9. Preheat oven to 150°C.
10. Bake the macaroons for 15-20 minutes in 140°C.
11. Remove from oven and let macaroons cool on sheets for 2 to 3 minutes, then transfer to a wire rack. If macaroons stick, spray water underneath parchment on hot sheet. The steam will help release macaroons.
12. Sandwich 2 same-size macarons with 1 teaspoon of the choco-coffee filling.

"Macaron and Macaroons are both spelled correct. French spelled it as Macaron - with single 'o' while English spelled it with double 'o'... Sometimes Macaroons was also referred as to the one with coconut (which is popular in the Philippines). Macarons are more related to as the meringue based one which is popular in France. So, in either way you spelled it, it will be considered correct."

Read More »

Ox Tripe Kare-kare

Another request from my husband last night was ox-tripe Kare-kare. This peanuty sauce dish is almost always present in Philippine restaurants' favorite menu. It is best serve with sauteed fish paste and steamed white rice.

Ox tripe is a bit too difficult to achieve a tender texture. I have to boil it for almost couple of hours in slow cooker. However if you are using pressure cooker, 30-40 minutes will be enough. I put at least 2 tablespoon of vinegar and crush ginger while boiling it to remove the unpleaseant smell of the tripe.

There also different vegetables that could be present in Kare-kare. Since I have limited stock of vegies, I only made used of petchay, sitaw and eggplant to this particular recipe.   

 

 

 

 

Ingredients:

• 1/2 k. beef tripe, cut into small rectangles
• 3 medium size eggplant, sliced
• 2 cups sitaw, cut into 2inch long
• 1 bundle pechay
• 1/2 head garlic, chopped
• 2 large size onion, chopped
• 4 tablespoon peanut butter - dilute in 1/4 hot cup water
• 2 cups water
• 2 tablespoon fish sauce (patis)
• cooking oil
• ginisang bagoong (sauteed shrimp paste)
• salt

Procedure:

1. In a casserole put beef tripe, add enough water to cover, bring to a boil. Lower heat and simmer for 1-2 hours or until tender, add more water as necessary.
2. Remove tripes from casserole let cool.
3. In a sauce pan, sauté garlic and onion.
4. Add in tripe and fish sauce, cook for 3-5 minutes.
5. Pour in water and simmer for another 7-10 minutes.
6. Add peanut butter simmer for 3-5 minutes and until sauce thickens.
7. Add sitaw and after 3 minutes add eggplants. Cook for another 3-5 minutes or until vegetable are just cooked.
8. Add salt if necessary.
9. Put petchay 2 minutes before turning-off the fire.
10. Serve hot with ginisang bagoong.
11. Enjoy!

Read More »

Tinolang Manok

I am not sure if Tinolang Manok with atsuete are authentic from Bulacan, from Bustos (our town in Bulacan) or was it just from my Mom in our kitchen. He he he... Wherever it was originated from, what I am really sure is that it is an authentic Filipino dish.

I've seen the other version of Tinola, the one with clear soup... It was almost exactly as what kind of Tinola that I am used to but without the atsuete coloring.

Anyhow, enjoy my version iof tinola...

Ingredients:

• 1 kg chicken, cut into serving portions
• 3 tbsp oil
• 2 tbsp crushed garlic
• 1/2 cup chopped onions
• 2 tbsp ginger strips
• 2 tbsp patis (fish sauce)
• 2 cups green papaya (unripe or slightly ripe), cut in cubes
• 1 tsp atsuete powder - dilute in water (optional)
• 4-5 cups water

Procedure:

1. Sautè garlic, onion and ginger in oil.
2. Add chicken and sautè for a few minutes.
3. Add patis and it let simmer until meat is half-done.
4. Pour water. Bring to boil then cover and let it simmer for another 10 minutes.
5. Add diluted atsuete powder.
6. Put the papaya cubes and continue cooking until meat is well-done and papaya cubes are tender enough.
7. Season to taste.
8. Serve hot with steamed rice. Enjoy!

Read More »

Ginataang Tulingan (Skipjack Tuna Cooked in Coconut Milk)

It took me a lot of courage to cook our tonight's dish. Ginataang tulingan is quite an easy recipe, however upon hearing my mom-in-law's warning that some tulingan (skipjack tuna) has been rumoured to be poisonous or might caused an allergic reaction to skin, I was a bit sceptic if I should cook it or not.

I have already cleaned and marinated it overnight so not to waste my effort and craving for this dish, I still ask one of our flatmates if she had heard anything about how to properly clean this fish. Luckily, she shared some points since she frequently cook tulingan for other recipes. And one of the very basic points she said is that, always buy a fresh fish… He he he of course! She also said that her mom used to suggest to twist-off the tail of tulingan to remove the poisonous part. Some says that cutting-off the tail will remove the poisonous part as well. She also added that she had tried eating it even with the tail but she haven’t had any allergies or has not been poisoned. However, to be on a safe side, I cut-off the tail… =D

I used to eat Ginataang Tulingan, since it was my mom’s regular dish on her menu to sell from our home (lutong bahay). But because I never helped in the kitchen, I never really know how to clean that fish… Honestly, I don’t really know anything in the kitchen except to wash the plates and cook rice when I was in the Philippines…. =D    I love Ginataang Tulingan especially if it has been done as adobo prior making it as ginataan. So expect the same recipe below …. =D

Ingredients:

• 1 piece Tulingan (Skipjack Tuna) - cleaned and cut diagonally
• 2 tbs garlic, minced
• 1 1/2 thumb size ginger, minced
• 1/4 cup soy sauce
• 1 medium size onion (half minced, other half sliced in thin round shape)
• 1 cup coconut milk
• 1 whole green chilli (siling labuyo)
• 4 tbs lemon juice
• salt
• ground black pepper
• oil

Procedure:

1. Remove gills and innards of tulingan. Using scissors cut fins and tail. Wash fish thoroughly drain and slice diagonally.
2. Marinate the fish with lemon juice and soy sauce for at least 30 minutes.
3. In a pot with oil, sautee garlic, onion, ginger and chilli.
4. Put the tulingan with its marinating mixture.
5. Let it simmer in medium-low fire for 10-15 minutes or until the marinating mixture dries-up.
6. Add oil to lightly fry the fish.
7. Pour 1 cup coconut milk.
8. Season with salt and pepper to taste.
9. Cover and simmer in a medium heat for 10 minutes to thicken coconut milk.
10. Garnish with round-sliced onions and cook for another minute.
11. Serve and enjoy.

Read More »