Pinoy Food | Free Filipino Food Recipes » Celebrations

Ginataan

noemi — Wed, 18 Aug 2010 10:53:36 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week.
I never knew how to make ginataan until I became a mother. I recall eating ginataan as a child but never took the time to cook it as I was growing up. Even when I took up Principles in Food Preparation in UP Diliman under the late Matilde P. Guzman and learned the technique of Extracting Coconut Cream and Coconut Milk, I still didn’t take time to cook a batch of this yummy filipino merienda fare. Anyway, by the time I became a mother, I decided to cook it for my kids. Here is my recipe.

Ingredients

1 coconut, grated
1/4 kilo ube or gabi, diced ( I don’t really like a lot of tubers in my ginataan so I just add a little of each)
1/4 kilo kamote, diced
5 saba bananas, sliced crosswise
8 sections of nangka or jackfruit in strip
3 tablespoons sago (kids love more sago in their ginataan)
1 cup sugar or add more depending your sweet tooth

Optional ingredients include tapioca balls which I didn’t add because of my preference to saba, langka, sago and kamote in my ginataan.

Directions

1. Prepare the coconut coconut cream and milk following instructions from Extracting Coconut Cream and Coconut Milk. (For those overseas, you can buy a can of coconut milk and coconut cream at your local grocery similar to the photo below)

Set aside 1 cup of thick coconut milk (first press) and 2 cups of coconut milk.

2. Boil coconut milk. Add sago, gabi or ube.

3. Cook until half-done.

4. Add the bananas, camote and nangka.

5. Blend in sugar.

6. Pour thick coconut cream (first press) before removing.

7. Cook until done.

I like my ginataan to have thick yet runny consistency.——————

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Noche Buena Dish: Majestic Chinese Ham

noemi — Thu, 24 Dec 2009 23:46:57 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week.
Noche Buena is never complete without the traditional chinese Ham. I always choose Majestic Ham because it isn’t too salty for me. The secret to their moist, mouthwatering ham products is in their curing process. Their hams are cured in oak barrels, aged for full flavor, and seasoned with select spices before being cooked to perfection. It’s my preference, of course especially since they are so established with 70 years of curing and cooking ham to perfection under their belt.

The common glaze used is pineapple but this time, I used Apple-cinnamon glaze.

Here’s the recipe for Chinese Ham with Apple Cinnamon Glaze:

Ingredients
1 2 to 3 kilos Chinese Cooked Ham
2 cups Apple Juice
1/4 cup cherry brandy
1 1/2 cups brown sugar
1 medium apple , chopped
2 pieces bay leaf
1 tsp cinnamon powder
slices of green and red cherries
toasted cashew nuts
celery leaves

Procedure

1. Preheat oven to 375 F
2. Place chinese ham in oven proof dish. Set aside
3. Combine apple juice, chopped apple, brown sugar, brandy, cinnamon powder and bay leaf.
4. Stir until brown sugar dissolves.
5. Pour on ham and bake for 20 minutes basting with marinade once in a while.
6. Arrange baked Chinese Ham in a serving platter.
7. Boil Extra sauce until thick.
8. Pour apple glaze on top.
9. Garnish with slices of apples, celery leaves, cashew nuts and red cherries——————

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Beer Sauce for Noche Buena Fiesta Ham

lauren — Wed, 23 Dec 2009 10:51:17 +0000

Dear readers,

I created a video greeting for all of you and to share our Christmas through the years in three different homes, starting in Pasig, then Makati then back to Pasig. Lauren was 12 while Marielle was 11 years old with another girl and 2 boys from the Manila Children Choir. The choir conductor chose only 5 children for this recording but with recent technology, it sounds like they are a big group of kids.

The card template is a bit off-tangent with the music but it’s cute. Pasko na Sinta ko is actually a love song but the melody is very poignant.

Merry Christmas and Happy Holidays from the kitchen of the Dado family to your kitchen.

My daughter hosted the Man Blog Christmas party at our house last year and she decided to prepare fiesta ham so it would really feel like a Christmas dinner. She didn’t want to use the pre-packaged sauce that came with the ham so she looked around the Internet for a simple ham sauce recipe she can make on my own. Eventually, she came across a recipe for a beer sauce that she modified a little bit. The beer sauce turned out to be a huge hit among her friends. By the time the party was wrapping up, the ham was completely gone – pineapple garnish, sauce and all!

She still needs to make a couple of adjustments to the recipe; I think it needs more sugar and more beer. But this is the beer sauce recipeshe used for the Christmas party.

Beer Sauce for Fiesta Ham

1/4 cup firmly-packed brown sugar
1 1/2 Tablespoons cornstarch
1/8 teaspoon salt
1 cup beer
1/4 cup raisins, cut in halves
1/2 teaspoon cloves (reduce if you don’t want it too spicy)
1/4 teaspoon cinnamon
1 Tablespoon butter

Melt the cornstarch in water. Combine brown sugar, cornstarch, and salt in a saucepan. Stir in beer and raisins. Slowly mix in cloves and cinnamon to taste. Cook for ten minutes, then stir in butter. Serve the sauce very hot!

——————

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Christmas Sugar Cookies

noemi — Thu, 10 Dec 2009 00:04:16 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week. Baking sugar cookies are not my cup of tea. It’s labor intensive. I’d rather bake bar cookies because they are so much easier. You dump all the dry, wet, mix and voila, one gets a yummy cookie. Not with sugar cookies. Whenever I bake sugar cookies, my kids know it’s a labor of love. It’s the love that makes me continue on with this tradition even if they are now adult children. Let me share with you the Christmas Sugar cookies that have been a continuing Christmas tradition for the past twenty years in my family. You can even prepare sugar cookies weeks ahead before you give them to your friends and relatives. Just store them in a cool, dry container.

If you are located in Manila, Philippines, you don’t have to go far to Divisoria to buy your ingredients. You can purchase at Chocolate Lover.

NOTE: The Christmas Sugar Cookie recipe can be used only for your personal use and cannot be posted in your website, blog or any other site, form or means without my WRITTEN permission

Ingredients for Cookie dough

4 cups sifted all purpose flour
2 tsp. baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup soft butter
2 cup sugar
2 eggs
1/4 cup milk
1 tsp vanilla
1/2 tsp lemon extract
1/4 teaspoon nutmeg

Procedure

1. Sift together flour, baking powder, soda, nutmeg, and salt.
2. In a large bowl combine butter, sugar, eggs and flavoring.

3. Cream on Speed no. 7 for 2 minutes.

4. Turn to speed no. 3.
5. Add milk and flour mixture gradually beating until blended (3 minutes)
6. Refrigerate dough until easy to handle
7. Set oven to 375 F to preheat
8. Grease Cookie Sheets
9. Roll dough on lightly floured board (Tip: in this case, I rolled straight onto the cookie sheet)

10. For crisp cookies roll to 1/8 inch thick
For soft cookies, roll to 1/4 inch thick

(Note: I prefer crisp cookies because I can hang them on garlands)

12. Cut with floured cookie cutter

13. Place on prepared cookie sheets, brush with milk (optional)

(note- since I rolled it on the cookie sheet, it makes dough handling easier)

14. Bake at 375 F for 10-12 minutes until edges become light brown

15. Remove from cookie sheet and cool on brown paper or paper towelling

YIELD: 10 dozen 1/8 inch thick cookies

Icing for decoration

3 Egg Whites (1/3 cup)
3 to 4 cups Confectioners Sugar
(this yields around 4 cups of icing which you can use for Christmas cookie decorating)

Procedure

1. Beat egg whites until stiff.

2. add 1/4 tsp cream of tartar

3. Add confectioner sugar until well blended

To decorate
You will need sprinkles, icing and imagination. I assume you know how to use an icing tip. If not, then I will have to teach it in another entry.

Prepare sprinkles. I buy my sprinkles from “Chocolate Lovers”

Just outline the shapes, or ice and add sprinkles

After the icing has set, I wrap the cookies individually and hang them on the Christmas garlands

View Photos of Christmas Angel Cookies

Contact address of Chocolate Lover- to buy baked ingredients

45 P. Tuazon Blvd. corner
C. Beniztez St. Cubao
Quezon, 1109 Philippines

(632) 411-7474
(632) 724-5752
(632) 724-4964

info@echocolatelover.com
——————

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The Gingerbread Man Cookies

noemi — Wed, 09 Dec 2009 02:08:43 +0000

Dear readers,

This recipe is modified for a tropical climate. The original recipe requires immediate rolling after the dough has been made but our tropical heat just makes it gooey to handle.

NOTE: The Gingerbread Man Cookie recipe can be used only for your personal use and cannot be posted in your website, blog or any other site, form (magazine, newspapers etc) or means.

Ingredients

5 cups sifted all purpose flour
2 tsp. Baking Soda
1/2 tsp. ground ginger
1 tsp Cinnamon
1/4 tsp. Cloves
1/4 tsp. salt
1 cup margarine (butter compound)
1 cup sugar
1 cup dark molasses (use our locally made molasses)
1 Tablespoon vinegar
1 egg

Materials Needed to decorate Gingerbread Man
Cherries for the lips
Raisins for the eyes
Chocolate candies (M & M’s)
Gingerbread Man shaped Cookie Cutter

Procedure

1. Place margarine and sugar in large bowl.
2. In saucepan, heat molasses to boiling. Pour over margarine and sugar, add vinegar.
3. Stir on speed number 2 until well blended.
4. Set aside to cool.

5. Sift dry ingredients together.
6. Add egg to molasses mixture and beat on speed no. 4 to blend.
7. Add dry ingredients and stir into molasses mixture on speed no. 4 until well blended- about one and half minutes.
8. Refrigerate overnight or freeze for an hour.

9. Get a small portion of the chilled dough and roll on well floured board to 1/4 inch thickness. ( Tip:I roll directly on the cookie sheet for easy handling of cut dough)

10. Cut with floured Gingerbread man shaped cookie cutter about one inch apart.

11. To decorate the Gingerbread man before baking

- Cut the cherries to make lips
- Cut the raisins in half for the eyes.

12. Place cherries for lips and raisins for the eyes.

(Tip: you can also put a hole on the head of the Gingerbread Man cookie if you want to hang it on your christmas tree. But with a dusty climate and possibility of cockroaches, I just wrap the cookie in plastic.)

13. Bake at 350 F for 8 to 10 minutes.

14. Cool on brown paper for towelling.

Yield : 4 dozen to 4 1/2 dozens for a 4 inches (height) Gingebreadman

Decorating the Gingerbread Man

Icing for the buttons

3 Egg Whites (1/3 cup)
3 to 4 cups Confectioners Sugar
(this yields around 4 cups of icing which you can use for Christmas cookie decorating)

Procedure

1. Beat egg whites until stiff.

2. add 1/4 tsp cream of tartar

3. Add confectioner sugar until well blended

For decorating tips:

1. Stick chocolate candies with the icing to form buttons
2. Ice the head for hat
3. Ice the feet for shoes.

After all the Gingerbread Men Cookies have been iced, I wrap them individually in ice-bag plastic and string them to our Christmas garlands that adorn our rooms in the house.

or place it in a bowl for the kids to grab some whenever they are hungry

View photo gallery of Gingerbread Man Cookies ——————

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Sweet Ham Recipe for Noche Buena

noemi — Sun, 29 Nov 2009 08:58:11 +0000

Dear readers,

Ingredients

3 kilos (pigue or hita) pig’s leg without the bones; select one with the skin and fat intact
9 Tbsps sugar
8 tbsps salt
1-1/2 tsps msg or vetsin
2 tsps prague powder (instead of saltpeter or salitre) – In Manila, you can probably buy salitre at Chocolate Lover, a supplier of baking and cooking supplies

Procedure:

1. Mix all dry ingredients in a bowl.

2. Rub these seasonings well into the meat. Set aside the seasoned meat in a glass bowl. Cover and refrigerate for one day.

3. Tie the ham tightly into a ball with string (I use cotton crochet string). Remove/Drain the meat juices that were left in the glass bowl and set aside for injecting.

4. Using a huge syringe (you can buy the largest syringe at Mercury drugstore for less than 20 pesos), inject the flavored meat juice all around the ham in small doses.

5. Set the ham aside in the glass bowl (covered) inside the refrigerator. Repeat the injecting process every day until no juices remain.

6. Keep the ham inside a plastic bag in the freezer for a month or more.

To cook the ham:

1. Add enough pineapple juice to cover the ham at about 3/4’s level (not quite to the top of the ham).

2. Add the following:

Brown sugar, just enough to sweeten the pineapple juice mixture
Bay leaves
Crushed garlic

3. Cook the mixture in a heavy, teflon-type pot over a low fire until the meat becomes tender. Watch out that the meat doesn’t get burned. You can prevent over-browning by turning the meat from time to time.

4. Cool the meat and slice into pieces.

If you want a drier ham, put the ham in a glass dish (pyrex) before cooling and slicing. The meat, however, will shrink considerably and will be a little tough (almost like beef jerky consistency).——————

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Noche Buena Dish: Beef Pochero aka Cocido

noemi — Fri, 20 Nov 2009 11:43:25 +0000

Dear readers,

Pochero (Spanish spelling , Puchero) with its bounty of meats, sausages and vegetables is known as the “real national dish of Spain. Brought to the shores through the Spanish conquistadores, it is a favorite dish at Filipino festive occasions. With extra ham from the noche buena, the pochero is one way of recycling left-over meats. This recipe is richly flavored by the ham bones and scrap ham simmered with the beef.

Ingredients

1 kilo cubed beef (with some portions of fat)
1/2 kilo leftover ham bones
1/4 kilo scrap ham
8 to 10 cups water or enough to cover meat
4 medium potatoes, peeled and cut in half
4 Saba bananas, peeled, sliced in half
3 pieces chorizo de bilbao sliced diagonally into 2 inch pieces
1 cup chick peas
1 head of cabbage quartered
1 Baguio pechay leaves separated

Procedure

1. Put beef, ham bones, and scrap ham in large casserole.
2. Pour enough water to cover.
3. Bring to a boil, then simmer until beef is almost tender, about 40 minutes
4. Add potatoes and bananas. Simmer until bananas and potatoes are almost tender, about 20 minutes
5. Stir in chorizo de bilbao and chick peas and continue simmering for another 10 minutes.
6. Add cabbage and pechay and let simmer until vegetables are cooked but still firm——————

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Embutido Recipe (Filipino Style Meatloaf)

noemi — Thu, 05 Nov 2009 01:31:18 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week. Are you planning your noche buena menu this early? Well I usually plan mine as early as November. Every Christmas, I prepare Embutido (otherwise known as Filipino style meatloaf) in large quantities. It’s the perfect Holiday dish to prepare for unexpected guests. One can easily freeze the embutido, slice it , heat it in the oven and serve. The embutido that I know is wrapped in sinsal (an internal pork entrail) which is ideal for steaming. Mom only prepared embutido on Christmas season. There are so many ingredients which need lots of preparation time but like I told you, once prepared, and cooked it’s perfect to store.

Here is my Embutido recipe.

Ingredients

2 pieces red pepper, minced finely
3 kilos ground lean pork
2 pieces carrot, grated finely
1 cup Chorizo de Bilbao, chopped finely (this is the one that gives the flavor)
6 eggs, beaten
200 grams raisins
300 grams pickle relish
3 onions, minced
1 1/2 tablespoon minced garlic
1 1/2 teaspoons ground black pepper
3 1/2 Tablespoons fine salt
7 1/2 Tablespoon sugar
2 1/2 Tablespoon worcestershire saice
3/4 cup cornstarch

Garnishing

3 eggs hardboiled
5 pieces hotdog
4 pieces Vienna sausage

Procedure

1. Combine all the ingredients except the garnishings.

2. Blend thoroughly together. Before rolling , take a small meat portion and fry to make sure the flavors suit your taste.

3. Measure a 1 cup pork mixture. Spread pork mixture into 8″ x 10″ aluminum foil.

4. Make a rectangular well in the center.

4. Arrange slices of hard cooked eggs, Vienna sausage and hotdog. Roll until the ends of the pork mixture covers the eggs and sausages. Continue rolling the pork mixture back and forth until it covers the slices of eggs and sausages in the center.

6. The rolled mixture in the aluminum foil should reach around 1″ to 2″ in diameter.

7. Seal both ends. Repeat with the remaining pork mixture.

8. Steam bake in moderate oven over 350 F for 1 hour or steam for 30 minutes.

Makes 18 rolls

Isn’t this one of the perfect dish for Noche Buena?——————

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Mango Macaroni Salad

noemi — Thu, 15 Oct 2009 10:08:54 +0000

Dear readers,

1 package salad macaroni

1/2 cup celery, diced or sliced

1/4 cup pimientos, chopped

1-1/2 cups hard-cooked eggs, chopped

2 cups ripe mangoes, peeled and diced

1/4 cup pickle relish

3/4 cup mayonnaise (or substitute with salad dressing for a lower-calorie salad)

1/2 tsp salt

1 tsp sugar

2 tsps vinegar (sukang puti)

1. Cook salad macaroni as directed. Drain well and chill.
2. Combine celery, pimientos, eggs, mangoes, and pickle relish.
3. In a small bowl, season mayonnaise with salt, sugar, vinegar. Add this to the celery mixture. Gently fold in the cooked, chilled macaroni. Blend thoroughly.
4. Serve on crisp lettuce leaves garnished with sliced, stuffed olives or tomato wedges.——————

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Fruitcakes for the Holidays, A Christmas Recipe

noemi — Wed, 09 Sep 2009 01:48:29 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week. It’s the time of the year when one needs to plan for the holidays. As early as September, I already know what to bake for Christmas. A childhood memory that never fails to remind me of the Christmas season is Fruitcake. I used to bake a lot of fruitcake in the past but the girls never really got around to acquiring a taste for it. They preferred the Gingerbread Man Cookies because of the story behind it after I bake the first batch. That’s my then 16 year old daughter, Lauren when she helped me with my fruitcakes a few years ago. Fruitcake flavor is best when it has been aged for a few months in a cool place (preferably the refrigerator in the Philippines).

For those of you who want to bake Fruitcakes for the Holidays, here is a recipe which I call Golden Fruitcake. I’ve modified this based from my mom’s original fruitcake recipe. My Golden Fruitcake does not have a strong taste of brandy nor is it too sweet. Anyway, there’s a lot of preparation so make sure you run down the list carefully.

Here is my Golden Fruitcake recipe

Ingredients

1 Cup butter (I use Golden Crown)
1 1/1 Cup Brown Sugar
4 large eggs (1 cup) or 5 medium eggs
3 cups all purpose four
1/2 cups flour (to dredge fruits and nuts)
1 tsp Baking Powder
1 teaspon salt
1/2 cup milk
5 Tablespoon prune juice
3 Tablespoons Molasses
1/4 teaspoon baking soda (mix in molasses)
1 teaspoon vanilla
2 teaspoon cinnamom
1 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon cloves
1 1/2 cups nuts (Combination of walnuts, pecan, cashew, pili)
1 1/2 cups dates
1 1/2 cups fruit glaze
1/2 cup cherry brandy

Extra Cherries, fruit glaze,nuts for decorating on top of cake
Cherry brandy to brush top of the cake

Preparation

Fruit Mix

1. Soak fruits in 1/2 cup cherry brandy overnight.
2. Drain the fruits for 1 hour.

Preparing the Baking pan

1. Don’t use waxpaper.
2. Use thick cellphane (1 piece only) and use enough to cover the cake after baking.
3. You can also use aluminum. More messy but more sure.

Batter

1. Heat oven to slow.

2. Cream Shortening and add sugar slowly until fluffy.

3. Beat in egg one at a time, beating after each addition until light.

4. Blend Flour, baking powder, salt, cinnamon, allspice, cloves, nutmeg.

5. Stir in alternately with milk, molasses, juices and vanilla beginning and ending with flour.

6. With 1/2 cup flour. add to fruit mixture.

7. The batter is then mixed to the fruits. Add the nuts on top of the batter.

8. Put batter in cellophane lined or aluminum lined pans (4 pans)

9. Bake for one (1) hour at 300 F. ( But do check the temperature based on the pan you use. Sometimes baking can be as short as 45 minutes to 1 hour at 325 F)

10. At 45 minutes baking time, remove pans from oven and decorate top with cherries, buts and fruits.

11. Cover pan with overlapping aluminum foil to prevent burning.

12. Bake 15 more minutes until done.

After Baking

Keep cellophane or aluminum intact with the cake

After baking and the cake has cooled down, brush the top of the cake with cherry brandy

Wrap the whole cake with the overlapping cellophane or aluminum , then more aluminum foil to cover the whole cake ending with colored cellophane.

Tips

1. It’s important to drain the fruit mix for 1 hour. This is because alcohol destroys the cake batter.
2. Nuts are not placed in the batter; rather it is placed ON TOP of the batter. I still mix in the buts anyway. I use a combination of nuts.
3. Never use peanuts but do use pili, cashew, walnuts, or black walnuts.
4. The batter is mixed to the fruits so that the emulsion in the batter is not destroyed.

I have 5 recipes for fruitcake but based on my past experience, the above recipe gave me the best results.

——————

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Thanks for visiting….Noemi Lardizabal-Dado

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