Here is my Paella, Filipino Style recipe. Lauren assisted me with the cooking.

Ingredients
1/2 cup Olive Oil
1 cup malagkit (glutinous) rice
1 cup ordinary rice
2 minced onions
1/2 k chicken , cut in serving pieces
4 chorizo Filipino, sliced 1/2 inch thick diagonally
1/2 kilo big shrimps
3 alimasag
1/4 kilo squid, sliced into rings
1 cup clams
1/2 cup tahong
1 hard boiled egg, sliced

Sauce
Prepare sauce before cooking procedure

1 can tomato paste
1 small can tomato juice
4 tablespoon sugar
1 tablesoon fine salt
1 tsp pepper
2 big red bell pepper , sliced 1/4 strips

Procedure

1. Cook 1 cup rice and 1 cup malagkit rice. Set aside.
2. Saute garlic in oil . Add 2 minced onions and cook until very soft.
3. Add chicken, chorizon Filipino and cook until brown.
4. Add shrimps (unpeeled), 3 small alimasag (whole); squid, halaan or tahong.
5. Continue stirring 5 minutes
6. Add prepared sauce and simmer for a while.
7. Carefully remove chicken, etcetera fro sauce (Use Slotted spoon) and transfer to a platter. You can leave a few seafoods with the sauce.
8. To the sauce, add the rice. Mix well.
If too wet, cook over low fire a few minutes more.
9. Top with chicken , shrimps, etc that you set aside in step 7.
10. Decorate with hard-boiled eggs, green peas just before serving (after baking it)
11. Bake at 350 F for 30 minutes.

I remember the first time I baked this Paella. It was during the baptism of my daughter, Lauren. I wanted a simple celebration with home-cooked meals. I prepared the paella a day before the baptism celebration then placed the dish in the freezer. The next day, I baked it. Look at Lauren and I now, twenty years later still cooking the same paella dish.

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Have you visited my personal blog, Touched by an Angel and my other blogs like Shopping Finds, Pinoy Food Photo Blog and Techie Gadgets? Thanks for visiting….Noemi Lardizabal-Dado

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 throughly together.

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?——————

Have you visited my personal blog, Touched by an Angel and my other blogs like Shopping Finds, Pinoy Food Photo Blog and Techie Gadgets? Thanks for visiting….Noemi Lardizabal-Dado

Chicken Relleno or Stuffed Chicken. Relleno comes from the Spanish word “Rellenar” which means “to stuff. The chicken is stuffed with ground pork, ham, vegetables, hard boiled egg, etc. and then baked. Here is a favorite dish which I want to share with you. The hard part is in the deboning but once you’ve mastered it, stuffing the chicken shouldn’t be too hard.

Ingredients

1 large chicken (about 1 1/2 kilos)
2 Tablespoons soy sauce
1 1/2 Lemon juice of calamansi Juice

(Mix all together)
1/4 kilo cooked sweet ham, chopped finely
1/2 kilo ground lean pork
5 pieces Vienna sausage, Chopped finely
2 small pieces chorizo bilbao, chopped finely
3 eggs
1/2 cup sweet pickles
3 eggs
1/2 cup grated cheese
10 pieces green olives, pitted and chopped
1/2 cup raisins
2 Tablespoons Tomato Catsup
Salt and Pepper to taste

2 Hard cooked eggs, quartered
1/4 cup butter

Procedure

1. Debone Chicken for stuffing leaving wing and drumstick bones intact.
(How to Debone Chicken)
You can also request your favorite supermarket to debone the chicken for you. At the Metro East (Robinson) supermarket, they can debone the chicken for you.

2. Marinate chicken in soy sauce and calamansi juice. Set aside.

3. Mixture of the next 12 ingredients should be mixed thoroughly.

4. Fry a small mixture and correct seasonings.

5. Stuff chicken, arrange quartered eggs in the center.

6. Sew up opening and wrap in Aluminum foil.

7. Bake in moderate oven (350 F) for 1 1/2 hour.

8. When almost done, unwrap and continue baking until brown.

9. Baste with butter every now and then.

10. Arrange chicken in a platter.
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Have you visited my personal blog, Touched by an Angel and my other blogs like Shopping Finds, Pinoy Food Photo Blog and Techie Gadgets? Thanks for visiting….Noemi Lardizabal-Dado

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 sigar 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.

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 ——————

Have you visited my personal blog, Touched by an Angel and my other blogs like Shopping Finds, Pinoy Food Photo Blog and Techie Gadgets? Thanks for visiting….Noemi Lardizabal-Dado

Ingredients

2 cups all-purpose flour (or better yet rice flour)
4 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
2 cups thick coconut cream (the first press. See How to Extract Coconut Cream or you can use coconut powder and follow instructions to make thick cream)
1 teaspoon aniseed

Directions

1. Mix all the dry ingredients in a mixing bowl.

2. Add coconut cream to the dry ingredients. Mix until smooth.

3. Add Aniseed

4. Pour into banana-lined muffin tins.

5. Steam for 15 to 20 minutes.
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Have you visited my personal blog, Touched by an Angel and my other blogs like Shopping Finds, Pinoy Food Photo Blog and Techie Gadgets? Thanks for visiting….Noemi Lardizabal-Dado

5 cups Coconut Cream (How to Extract Coconut Cream) From 2 Coconuts
2 cups rice flour
2 cups white sugar
1/4 teaspoon powdered aniseed
1/2 kilo ube
Red Food Color
latik (How to Prepare Latik)

Bamboo steamer
Big Pan or steamer

Directions

1. Prepare the Coconut Cream first and latik. Then prepare the ube which should be pared, boiled, mashed and strained

2. Let’s start with the top layer. Mix 1 1/2 cups coconut cream, 1/2 cup rice flour and 2/3 cups white sugar. Set aside

3. For the rest of the 1 1/2 cups flour, Add the remaining 3 1/2 cups coconut cream and 1/3 cup white sugar and aniseed. Blend this very well. Divide into two equal parts.

- For one part, add the ube for the middle layer.

- For the other part (the bottom layer), add a few drops of red food coloring enough to give it a light pink color.

4. Prepare the Steamer. Boil water in the big pan or steamer.

5. Line a 9 inch diameter bamboo steamer with muslin cloth or banana leaves.

6. Place the bamboo steamer on the boiling water. Pour the pink mixture first (the bottom layer). Steam until firm or set.

7. Pour the ube mixture on top of the pink layer. Steam until set.

8. Place the topmost layer as prepared in number 2.

7. When all set, remove the layers from steamer. Cool.

8. Slice into 2-inch wedges and arrange on banana-lined platter.

You can also use variation of colors for the layers. If ube is not around, use yellow food coloring.
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Have you visited my personal blog, Touched by an Angel and my other blogs like Shopping Finds, Pinoy Food Photo Blog and Techie Gadgets? Thanks for visiting….Noemi Lardizabal-Dado

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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Have you visited my personal blog, Touched by an Angel and my other blogs like Shopping Finds, Pinoy Food Photo Blog and Techie Gadgets? Thanks for visiting….Noemi Lardizabal-Dado

Here is my recipe to start you off baking a dessert fit even for gods.

Ingredients

4 tablespoons Brandy
1 cup dates, cut in strips
1 cup walnuts, chopped
1/3 cup butter
2 tablespoons molasses
1/4 cup brown sugar
4 tablespoons Honey
2 eggs
1 cup all-purpose flour
1/2 teaspoon cinnamon
1 teaspoon baking powder

Procedure

1. Preheat oven to 350 F

2. Grease square pan

3. Combine dates. nuts, and 2 tablespoons brandy. Set aside.

(Dates and walnuts are blended with the 2 Tablespoons of brandy)

4. Cream butter until fluffy.

5. Add sugar, molasses, and honey gradually.

6. Add eggs one at a time and continue beating.

7. Blend in 2 tablespoons brandy. (Lauren wanted to add more brandy but it might make the batter too bitter.)

8. Sift together flour, cinnamon and baking powder.

9 Add to creamed mixture.

10. Fold in dates and nuts. Blend well.

11. Bake for 20 to 25 minutes. (Bake only until a wooden toothpick inserted about one inch from side of pan comes out with a moist crumb. The center will often see, unbaked but it will be firm upon cooling.)

(Freshly baked food for the gods)

12. When cool, cut into bars.

13. Wrap in cellophane.

Don’t they look like gold bars?

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Have you visited my personal blog, Touched by an Angel and my other blogs like Shopping Finds, Pinoy Food Photo Blog and Techie Gadgets? Thanks for visiting….Noemi Lardizabal-Dado

Ingredients

1/2 kilo pork (cut into chunk cubes)
6 pieces tokwa or beancurd
2 heads garlic , minced
1/4 teaspoon salt (for pork)
1 cup cane vinegar
1 cup soy sauce
1 teaspoon salt (for sauce)
1 teaspoon brown sugar
3 small onions , diced
2 small pieces chili pepper
Sliced onion rings from 1 onion

Directions

1. Fry the beancurd or tokwa until golden brown and crisp. Remove from pan and pat dry off on a kitchen towel. Cut the fried tokwa into 1/2 inch cubes. Set aside.

2. Boil pork in water with 1/2 tsp salt until tender. Cut the cooked pork into 1/2-inch cubes. Set aside.

3. Mix vinegar, soy sauce, 1 tsp salt, sugar, chili pepper (red sili), black pepper, diced onions and garlic in a bowl.

4. Combine fried tokwa and pork pieces together in a shallow bowl. Pour sauce made in step 3 onto the bowl. Garnish with fresh onion rings.——————

Have you visited my personal blog, Touched by an Angel and my other blogs like Shopping Finds, Pinoy Food Photo Blog and Techie Gadgets? Thanks for visiting….Noemi Lardizabal-Dado

Ingredients

1 1/2 kilos kilo beef (strip of fat inserted) or kabilugan
4 calamansi (Squeeze the juice and set aside)
5 Tablespoons soy sauce
2 tomatoes cubed (optional)
1/4 cup tomato sauce (optional)
1 large onion, sliced
5 cloves garlic, crushed
4 tablespoons sherry
1 1/2 cups water
Salt to taste
1 teaspoon peppercorns
1 small bay leaf
3 tablespoons all purpose flour (toasted)
2 tablespoons butter
2 potatoes, quartered

Olive Oil

Directions

1. Marinate the beef in calamansi juice and soy sauce. Keep overnight with the marinade still intact.

2. The following day, brown the beef in olive oil. Add diced tomatoes until tomatoes are tender.

3. Add bay leaf, onion, garlic, sherry, water, salt, peppercorns. Simmer until tender. (I usually use pressure cooker)

4. Remove the meat from the pan.

5. Slice beef and strain the sauce.

6. Thicken the sauce with tomato sauce, toasted flour and butter.

7. Add back the beef to the sauce and add potatoes.

8. Simmer until tender.

Like I said, you can remove the tomatoes and tomato sauce if you want a non-tomato mechado version. It’s just a personal preference that I add tomatoes.——————

Have you visited my personal blog, Touched by an Angel and my other blogs like Shopping Finds, Pinoy Food Photo Blog and Techie Gadgets? Thanks for visiting….Noemi Lardizabal-Dado