Wednesday, May 12, 2010

Black gulaman cooler

Ingredients:
1 can of grass jelly (black)
6 cups of water
4 cups of dark brown sugar
1 teaspoon vanilla extract
750 ml cold water

Directions:
How to make the syrup or arnibal

1. Boil six cups of water in a saucepan.
2. When it comes to boil, add four cups of brown sugar. Stir the mixture continuously until the sugar dissolved.
3. While stirring, simmer until the mixture thickens.

How to make the drink
1. Add about one and a half cup of arnibal into 750ml of cold (in a pitcher). Stir well.
2. Cut grass jelly into small thin cubes and add into the pitcher.
3. Best served cold, without ice.

Servings: 4 to 6 people

Kutsinta

Ingredients

* 1 cup rice flour
* 2 cups brown sugar
* 3 cups water
* 1 teaspoon lye water (potassium carbonate solution sold in Asian food stores)
* Freshly grated coconut

Directions
In a mixing bowl, combine all the ingredients and mix well. Pour into muffin pans, until halfway full. Steam in a large pan with a cover; the water should be 2 inches deep. Cook for 30 minutes or until a toothpick inserted comes out clean. Add more water if needed until cooking is done.

Remove from the muffin pans and serve with freshly grated coconut. Serves 4.

Original Leche Flan Recipe

Ingredients

* Custard: 12 egg yolks
* 1 can condensed milk
* 1 pint Vit D milk
* 1 tablespoon vanilla (lemon essence or peppermit can be substituted)

Directions
Blend all ingredients in a blender. Pour mixture into a loaf tin lined with caramelized sugar (see below). Cover with aluminum foil. Place tin in a larger baking pan half-filled with water. Place pan in pre-heated oven (375 F) and bake flan for about 1 hour or until it is firm.

* Caramel 1 cup sugar
* 1 cup water

Directions
Put sugar and water in a saucepan. Caramelize in high heat. Line loaf tin with caramelized sugar. Be sure to line the sides of the pan.

Cantonese Style Siomai

Ingredients:

2 ½ lbs ground pork

1 cup shrimp, minced

2 cups water chestnuts, minced

5 tbsp sesame oil

1 tbsp ground black pepper

1 cup onion, minced

1 cup carrots, minced

1 ½ cups white mushroom, minced

1 pack won ton wrapper

¼ cup scallions, minced

2 tbsp salt

1 piece raw egg

water for steaming


Cooking procedures:

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. (watch the video for easy procedure)

3. Using a steamer, steam the wrapped siomai (shaomai) for 15 to 25 minutes. The time depends on the size of each individual piece (larger size means more time steaming).

4. Serve hot with kikkoman soy sauce and calamansi or lemon dip. Share and enjoy!

Pinoy Style Siomai

1 kg ground pork (suggested proportion of fat to lean meat is 1:3)
1/3 cup chopped water chestnuts or turnips (singkamas)
1/3 cup chopped carrots
2 medium or 1 large minced onion(s)
bunch of spring onions or leeks
1 egg
5 tablespoons sesame oil
1 teaspoon freshly ground pepper
1 teaspoon salt
50 pcs. large or 100 pcs. small wanton or siomai wrapper
soy sauce, calamansi (lemon or kumquats), sesame oil and chilli paste (for the sauce)

Wrapper:
1/4 cup water
1 egg
1 tablespoon vegetable or corn oil
1/4 teaspoon salt
1 1/2 cups all-purpose flour
Instructions
Mix all the ingredients for the filling in a bowl.
Spoon 1 tablespoon of mixture into each wrapper. Fold and seal.
Meanwhile, boil water and brush steamer with oil.
When the water gets to a rolling boil, arrange the siomai in the steamer and let stand for 15-20 minutes, longer for larger pieces.
Serve with soy sauce, calamansi and sesame oil. Chilli past is optional.
Update: Someone asked me for the recipe of chilli paste and siomai wrapper that’s why I’m reproducing it here.

Wrapper:
Beat egg and mix with flour till free of lumps.
Bring water, cooking oil and salt to a boil, then pour in flour.
Remove from heat and beat until mixture forms a ball.
Divide the dough into 1 1/4 -inch balls.
Roll each ball on a floured board until paper thin. Set aside.
Simplest version of chilli sauce would be to chop chillies well and fry them in oil, sesame or vegetable oil, never olive oil if you want it to have an Asian taste.

The chilli paste found in restaurants is a combination of chillies, garlic and oil. Combine chopped chillies and mashed garlic then simmer for around 20 minutes or till most of the water has evaporated. Add oil, simmer and stir well.
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