Filipino Leche Flan Recipe
June 24, 2008
Preparation time: 30 minutesEstimated cooking time: 1 hour
| Leche Flan Ingredients: |
· 1 can (390g) evaporated milk· 1 can (390g) condensed milk· 10 egg yolks· 1 teaspoon of vanilla extract or lemon essenceFor the caramel:· 1 cup sugar· 3/4 cup water
| Leche Flan Cooking Instructions: |
· In a saucepan, mix the sugar & water. Bring to a boil for a few minutes until the sugar caramelize.· Pour the caramelized sugar into aluminum moulds - you can use any shape: oval, round or square. Spread the caramel on the bottom of the moulds.· Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender.· Gently pour the mixture on top of the caramel on the aluminum moulds. Fill the moulds to about 1 to 1 1/4 inch thick.· Cover moulds individually with aluminum foil.· Steam for about 20 minutes OR · Bake for about 45 minutes. Before baking the Leche Flan, place the moulds on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before baking.· Let cool then refrigerate.· To serve: run a thin knife around the edges of the mould to loosen the Leche Flan. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top.
| Cooking Tips: |
· You can tell when the Leche Flan is cooked by inserting a knife -if it comes out clean, it is cooked.
Nutty Glazed Sweet Potatoes
June 22, 2008
Ingredients:
1 cup dark brown sugar, firmly packed
1/2 tsp cinnamon
1/4 cup margarine
1/4 tsp salt
6 large sweet potatoes, cooked and peeled
1/3 cup chopped walnuts
Directions:
Combine sugar, cinnamon, margarine and salt in skillet. Cook and stir over medium heat until bubbly. Add cooked and peeled sweet potatoes and cover skillet. Cook 15 minutes more over low heat. Add chopped walnuts. Uncover and cook 10 minutes more. Baste until potatoes are well-glazed.
Spicy Baked Beans
June 21, 2008
Ingredients:
2 1/2 cups navy or great northern beans
6 cups cold water
1 cup dark brown sugar, firmly packed
1 TBS salt
1/2 tsp dry mustard
1/4 tsp ground cloves
2 TBS minced onion
5 oz fat salt pork, cubed
Directions:
Wash beans and sort. Combine beans and cold water in a sauce pan. Bring to boil and boil for 3 minutes. Remove from heat and let soak for one hour.
Mix brown sugar, salt, dry mustard, cloves and onion together. Then stir into beans. Place salt pork in bean mixture. Place entire mixture in a covered baking dish. Bake in a slow oven on 300 degrees for about 3 hours. If beans dry out, add a little boiling water. Remove cover and allow top of beans to brown.
COCONUT RICE RECIPE
June 19, 2008
Ingredients:
400 grams rice
120 grams coconut
40 ml ghee/ or butter
25 grams broken pieces of nuts
6 dry chillies
6 curry leaves
Coriander leaves (minced)
Salt to taste
How to make coconut rice:
* Boil rice and keep aside.
* Fry coconut evenly to a golden colour on a slow fire.
* Heat 3 spoon of ghee/ butter. Fry the cashew nuts and remove.
* Fry the broken pieces of dry chillies, and curry leaves well.
* Mix rice, coconut, nuts, 1 teaspoon of ghee and salt.
* Serve hot garnished with coriander leaves.
BANANA CHIPS RECIPE
June 19, 2008
Ingredients:
oil for deep frying
1/4 tsp turmeric powder
1/4 tsp chili powder
salt according to taste
5-6 raw bananas
How to make banana chips :
* Take off and put bananas in plenty of salted iced water.
* Slice bananas with a chip slicer into water, mix in in turmeric.
* Keep for 10 minutes, remove out water fully.
* Spread out on a kitchen cloth to take off moisture.
* Heat up oil in a wok till smoky.
* Fry banana slices in one-layer batches for a minute or two or until crisp.
* Lift chips out with slotted spoon and remove on paper towels.
* Sprinkle with salt and chili powder before serving.
Stir-Fried Cauliflower (Asia Style)
June 19, 2008
Ingredients : Makes 3-4
30 ml peanut or sesame oil
2 cloves Garlic, finely chopped
1 -2 Green or red Thai chilies, seeded and finely chopped
500 grams Fresh, cauliflower, cut into bite-size
2 tbps fish sauce
Salt and pepper to taste
Method :
* Heat a wok or large pan and add the oil.
* Stir in the garlic and chilies and cook for 1 minute.
* Add the cauliflower and toss around the pan.
* Once the cauliflower leaves begin to wilt, add the fish sauce.
* Season to taste with salt and pepper.
* Serve hot.
Rice Paper Rolls (Goi Cuon)
June 19, 2008
A fresh and tasty Vietnamese appetizers. You can find this dish in every Vietnamese restaurant like spring roll, but it is fresh and no deep fried as spring rolls.
Ingredients: 6 serves
100 grams Rice vermicelli (yields 2 1/4 cups)
200 grams Lean pork
200 grams Large shrimps
1 Cucumber, quartered and thinly sliced
1 Carrot, peeled and grated
2 sprigs Fresh coriander (cilantro) and/or mint , coarsely chopped
6 Large lettuce leaves, steam ends removed and halved
6 Rice paper sheets
Peanut dipping sauce or sweet chili fish sauce.
Method :
1. Cooking:
* Soak the noodles in cold water for 20 minutes.
* Blanch in boiling water, then rinse under cold water.
* Drain well and set aside on a plate.
* Meanwhile, to cook the pork, heat a saucepan of water and bring to boil over medium heat.
* Add the pork and cook for 20 minutes. Remove the pork from the water, and when it is cool enough to handle, slice it into strips 5 x 2 1/2 x 1/3 cm. Set aside on a serving plate.
* Using the same pot of water, and cook the shrimps for 3 minutes or until cooked.
* Remove and cool in iced water, peel and cut in half length ways. Set aside with the pork.
2. Rolling:
* Arrange the cucumber, carrot, fresh coriander and lettuce leaves attractively on a big platter.
* Sprinkle 2 sheets rice paper at a time with water and when each softens and is pliable, place a piece of lettuce on the bottom third of the rice paper. Put 1 piece pork, 1 small clump noodles and pieces of cucumber and carrot on top.
* Fold the bottom portion over the filling, fold in the right and left sides, and roll the wrapper one more time so that it is two-thirds rolled.
* Place 2 halves of shrimp end to end along the top of the roll and place several fresh coriander leaves on top.
* Roll the wrapper tightly until the edges seal shut. Place the finished rolls on a plate and cover with a damp towel to keep them moist until serving time.
* Repeat with the remaining ingredients. Serve with peanut dipping sauce or sweet chili fish sauce.
Cabbage Salad with Shredded Chicken Recipe (Goi Ga)
June 19, 2008
This is a Vietnamese salad. Salads are popular in Vietnam. Simple combinations such as cooked chicken and shredded cabbage are given an exotic touch by the addition of chopped mint and fresh coriander leaves and the inevitable fish sauce (nuoc mam) used as a dressing.
Ingredients : Serves 4
200 grams Chicken breast, cooked and shredded
200 grams Cabbage, finely sliced
1 Carrot, coarsely grated
Mint leaves and coriander , finely chopped
Salad dressing: 5 tbps fish sauce, 2 cloves garlic, 2 chilies, 5 tbps water, 2 tbps sugar
Shrimp crackers, deep fried
Method :
* Combine chicken, cabbage, carrot, coriander and mint leaves in a large mixing bowl.
* Add salad dressing and toss well to combine.
* Arrange salad on a plate and serve with shrimp crackers on top.
Thai Fish Cake
June 19, 2008
Ingredients for Thai fish cakes (for four people):
* 500 grams white fish meat (cod, haddock, hake, etc) , minced or cut into chunks
* 1 egg
* 1/2 cup string beans, sliced fine
* 1 tablespoon of salt
* 3 tablespoon fresh kaffir lime leaves, minced or chopped
* 1 tablespoon of palm sugar
* 1 or 2 chili and curry paste
* 3 cups cooking oil for frying
Cooking Time: 10 minutes.
Method:
1. Cut the fish into small pieces and then grind it up in a food processor, or pound it in a mortar and pestle until it’s a paste.
2. Transfer to a large mixing bowl, and add the rest of the ingredients (except the oil). For a more spicy taste, add a bit more red curry paste.
3. Using your hands, knead the mixture until it’s sticky enough to mould it into a disc about 2 inches wide and ½ inch thick.
4. Heat the oil in a wok or frying pan at a medium or high heat. Add the fish cakes and fry until they are golden brown on both sides.
5. Remove the fish cakes with a slotted spoon and drain them on paper towels.
6. Serve with chilli sauce or fish sauce.
Zucchini Slices
June 18, 2008
Prepare:
Whisk 3 eggs in a bowl and add 1 zucchinni, grated and patted dry with paper towel.
1 small grated carrot and 1/ cup of grated cheese.
Pour into a small tin that has been sprayed with oil.
Cook:
Bake in moderate oven for approximately 10 minutes. When it cooked, remove from tin, allow to cool and cut into 1cm slices.
