Recipes today will be different. I attended an event organized by Argentina Corned Beef, the “Canned Cuisine Chef’s Series” which aims to inspire kitchen creativity by bringing culinary experts and have them share their own corned beef recipe creations to consumers. Like most of you, I only prepare corned beef as “ginisang corned beef” or with diced potatoes. I don’t normally offer canned goods to my family as daily fare but I do indulge every now and then. Just remember that high salt diet is not good for the kidneys and to always drink lots of water. I will share 6 recipes especially to my readers who choose to eat canned corned beef as a viand.

With a little kitchen savvy and a taste for reinvention, anyone can come up with unique corned beef dishes or meals that the whole family will find healthy and deliciously enjoyable. Showcasing the versatility of corned beef were Chef Eugene Raymundo of Five Cows Ice Cream Bar and Restaurant, Chef Sam de Leoz Jr. of the UST-Institute of Tourism and Hospitality Management and Chef Mia Carla Yan of the Heny Sison Culinary School and Magsaysay Institute of Hospitality and Culinary Arts. Each chef presented their own recipes of an everyday meal and a “Weekend Couture Cuisine” dish with corned beef as the main ingredient.

Chef Mia presented her Argentina Corned Beef Frittata and tummy-filling Easy Argentina Shepherd’s Pie/ Cottage Pie.

Easy Argentina Shepherd’s Pie/ Cottage Pie

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Posted: July 15th, 2009 under Beef, Press Release, Recipes with 2,791 views.
Comments: 1

Preparing Bico has got to be the simplest among the Kakanin varieties. There are just a few ingredients. If you prefer to use fresh coconut milk, refer to my tips on Extracting Coco Cream, Coco Milk and Making Latik which you will need for Bico Preparation

Ingredients
2 1/2 cups malagkit Bigas (Glutinous rice)
1 cup sugar
1 teaspoon salt
2 pieces coconut magulang- 2-3 cups coconut milk ( see Extracting Coco Cream, Coco Milk and Making Latik )
1 teaspoon vanilla (optional)

Topping is Latik ( see Extracting Coco Cream, Coco Milk and Making Latik )

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Posted: July 12th, 2009 under kakanin, suman, native rice cakes with 2,569 views.
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Any batchoy lover knows it is a noodle soup that originated in the district of La Paz, Iloilo City in the Philippines. Ingredients include various pork organs (liver, spleen, kidneys and heart) crushed pork cracklings, vegetables, shrimp, chicken breast or beef loin, shrimp broth, chicken stock and round noodles or miki. The noodles are similar to spaghetti, but are generally a bit finer. Here is a recipe that is innovated a bit for those who want to select the pork organs.

Ingredients

3/4 kilo batchoy (if you are living in the Philippines, you can buy this from a market vendor. The mix is composed of spleen or lapay, kidney or bato. liver or atay, pig’s heart and pork tenderloin)

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If you are not living in the Philippines or want to remove some organs in the packaged batchoy meat, here are the meat parts that I use

300 grams pork kidney
1/4 kilo pork Lapay (spleen)
1/4 kilo pork tenderloin
200 grams pork liver
1 tablespoon ginger, cut into fine strips
1 head garlic, minced
1 medium onion, minced
5 cups water (or chicken broth if you use chicken meat)
salt and pepper to taste
3 tablespoons patis
200 g. fresh miki, washed

for toppings:
spring onions, chopped
toasted garlic (fried separately)
1/2 cup pork cracklings or chicharon, pounded to your preference
whole raw egg for each bowl serving

(Note: you can remove some organs and replace it with shrimp, chicken breast or beef loin)

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Posted: July 11th, 2009 under Pork, Recipes with 956 views.
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I had the original Filipino recipe for Cassava Cake but my overseas readers often want the equivalent measurements to use in America. Here is Cassava Cake with Egg Topping recipe often called Bibingkang Kamoteng Kahoy originally from Filipino Guardian’s Gourmet’s Kitchen cloumn which my sister and I innovated a bit.

Ingredients

2 packs frozen grated cassava ( you can get this at local Filipino stores) or 1 cup grated cassava
2 cans coconut milk (or frozen pack coconut milk)
2 1/2 cans condensed milk
2 eggs (beaten)
1/4 cup macapuno or sweetened coconut strings
1 teaspoon vanilla extract

Topping
2 egg yolks, whipped
1/2 condensed milk
Mix and blend the egg yolks and condensed milk

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Posted: July 10th, 2009 under Baking Recipes, Bibingka with 20,217 views.
Comments: 2

I love Coleslaw with pineapple in it. This is one of the first salads I made as a teenager. Here’s to more of our childhood (teenage) memories.

1/2 medium cabbage
1/2 cup mayonnaise (or salad dressing)- I prefer reduced fat mayonnaise
1 cup drained crushed pineapple
1/4 cup cut-up marshmallows (optional)
salt and pepper to taste
raisins (optional)

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Posted: July 9th, 2009 under Recipes, Salad with 2,872 views.
Comments: none

A lot of you have been clamoring for a siopao recipe. It’s been ages since I last cooked siopao. My recipe is based on”Favorite Filipino Recipes” by Pat Dayrit. The recipe is comprised of two parts: the dough and the filling. Let’s start with the dough first

Dough
1 1/2 cups lukewarm water
2 tablespoons sugar
1 teaspoon dry yeast
4 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 cup sugar
3 tablespoons pork lard

Procedure for Dough

1. Place the sugar and yeast into the lukewarm water.

2. Let stand for 10 minutes.

3. Mix flour, baking powder, remaning sugar and lard.

4. Add the mixture of Number 3 to the yeast mixture in number 1.

5. Knead until smooth.

6. Let rise for 2 hours. (Prepare filling while waiting for the dough to rise)

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Posted: July 6th, 2009 under Filipino Food, Recipes with 15,285 views.
Comments: 12

Even if you’re located in the US, you can still make Cassava Cake. Just buy the ingredients at the Filipino Store. This cassava cake recipe is from my sister in San Francisco. It’s been tested and eaten with gusto by her family.

Ingredients:

2 packages grated cassava
1 can coconut milk
1 bottle macapuno strips
2 eggs
2 tsp vanilla
1 can condensed milk

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Posted: July 3rd, 2009 under Filipino Delicacies, Recipes, kakanin, kakanin, suman, native rice cakes with 29,749 views.
Comments: 28

Crispy Dinuguan? I first tasted Crispy Dinuguan in Kanin Club at the Paseo de Santa Rosa, Santa Rosa Laguna. It’s located near our country home, just after the Laguna Technopark, along the Santa Rosa road that leads up to Tagaytay. This is dinuguan with a twist and thought I’d recreate this dish for the family. Crispy Dinuguan tastes like your ordinary dinuguan except that the pork is cooked like the Crispy Lechon Kawali way.

So this entry will be divided into two parts, the preparation of Lechon Kawali and then the Dinuguan.

Please don’t cook this dish frequently. The dish is a sure-fire recipe to clogged arteries.

Let’s start with Lechon Kawali

3/4 kilo pork pork belly (or liempo)
4 garlic cloves, crushed
2 bay leaves
1 teaspoon peppercorns
salt
water, for boiling
oil (for deep fat frying)

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Posted: July 1st, 2009 under Pork, Recipes with 1,801 views.
Comments: 3

I started my herb garden when we moved to our new home. It’s a great feeling to pick freshly homegrown basil and add it to our pasta. This afternoon, I cooked Shrimp and Pasta with Pesto sauce to make up for the Lechon Manok that I was supposed to buy.

Here is the recipe that is even beginners can follow.

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Posted: June 30th, 2009 under Pasta, Recipes, Seafood with 3,481 views.
Comments: 4

I like this tangy sweetish salad. According to Wikipedia, the origins of the Waldorf Salad came from well, Waldorf-Astoria Hotel.

A Waldorf salad consists of julienned apple and celery, chopped walnuts, grapes, and mayonnaise or a mayonnaise-based dressing. The salad was first created around 1893 at the Waldorf Hotel in New York City (the precursor of the Waldorf-Astoria Hotel which opened in 1931)

There is an elegant ring to the salad. Prepare this salad and place over a bed of lettuce.

Here is the recipe:

Ingredients

8 apples, unpeeled (remove cored, chopped into chunks, around 6 cups)
2 tablespoons Kalamansi juice (or lemon juice)
1/4 cup raisins
2 stalks celery, chopped
1/2 cup walnuts (chopped but not too fine)
1/3 cup mayonnaise
1/3 cup yogurt (plain)
2 tablespoons white sugar
lettuce
extra walnuts for toppings
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Posted: June 29th, 2009 under Recipes, Salad with 748 views.
Comments: 1

I am sure all of you enjoy feasting on comfort food. One of my fondest childhood memory is eating Ginataang Mongo. The flavor of toasted mongo and the malagkit is quite distinct. With the rainy season upon us, a hot bowl of ginataang mongo is dish that truly delights my children. Here is my recipe.

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Posted: June 28th, 2009 under Filipino Delicacies, Recipes, Rice with 2,122 views.
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Ube (Purple Yam) Halaya is one of my favorite desserts that I remember with fondness. Mom often prepared Ube Halaya in a pyrex dish. I liked the natural purple color instead of the bright purple color that I often see in commercial ube halaya. The best ube comes from Bohol because of its aromatic fragrance and sweetness. Perhaps, this legend explains the gift granted to the Bohol Ube Kinampay. Kinampay is a kind of ubi, the most expensive kind yet there are many varieties that are named Kinampay. The Bohol Ube Kinampay can be found in Dauis, Panglao, Tagbilaran, Corella and other southwestern towns of Bohol.

Granting you have the Bohol Ube, here is a simple recipe of Ube Halaya prepration. There are many variations that use coconut milk and evaporated milk but I use condensed milk.

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Posted: June 27th, 2009 under Cakes, Pastries & Desserts, Filipino Food, Recipes, desserts with 4,402 views.
Comments: 3