Filipino Carers Kitchen Recipes- Part 2

Filipino Carers Kitchen Recipes- Part 2

Sift flour, salt, baking soda, baking powder. Mix brown sugar, water, oil, butter flavor and vanilla flavor. (or add flour mixture all at once to the liquid mixture, not little by little). Mix to blend. With a teaspoon, take a bit of batter and drop into a bowl of sesame seeds. Pick sesame-seed covered batter and roll between palms to form a round mixture. Drop into prepared tray. Make sure your deep fat fryer or Kawali is full of hot cooking oil but make sure temperature is moderate. Fry in deep fryer. Binangkal is round shaped from dough and covered with sesame seeds and is a popular Cebu delicacy. 4 cups all-purpose flour 1/4 teaspoon salt 1/2 teaspoon baking soda 2 teaspoons baking powder 3/4 cup brown sugar ; 2/3 cup water; 2 tablespoons oil 1 teaspoon vanilla flavor1 teaspoon butter flavor; Sesame seeds; 2/3 cup water 2 tablespoons oil 1 teaspoon vanilla flavor

Filipino Macaroons Sweet Mini-Coconut Muffins made from Dessicated Coconut, Condensed Milk and Cheese The Filipino macaroons is made from dessicated coconut, canned condensed milk and grated cheese. They are baked using a mini-muffin pan lined with small paper cups. Sweet and chewy, these desserts are with a hint of saltiness from the cheese. Topping options range from nuts, raisins, or chopped glazed fruits, or most people enjoy them plain without any topping.

YOUR SHOPPING LIST: Dessicated Coconut Condensed Milk Cheddar Cheese Vanilla Extract Walnut or Cashew nut, Glazed Fruit, Raisins (optional) IN THE PANTRY: Eggs All-purpose Flour Sugar Butter INGREDIENTS 2 cups Dessicated Coconut 1 14 oz can Condensed Milk 1/2 cup Cheddar Cheese, grated 1/2 teaspoon Vanilla Extract 2 Large Eggs 1/2 cup All-purpose Flour 1 cup Sugar 1/3 cup Butter 1 cup of any one of these : Walnut, Cashew Nut, Glazed Fruit, Raisins (optional) PREPARATION TIME : 5 minutes COOKING TIME : 35 minutes Preheat oven 350 F. 1 Cream the butter, and add the sugar. 2 Add the eggs one at a time, beating continously. 3 Blend in the cheese and condensed milk. 4 In a separate bowl, mix together the dessicated coconut and all-purpose flour. Add to the egg/milk mixture. 5 Scoop on paper-lined mini muffin pans, and top with glazed fruits or nuts. 6 Bake for 15 to 20 minutes or until golden brown.

Nan and me prepares Filipino macaroons school holiday well spent

Bibingka- Filipino Pancake The recipe that we have here is an alternative to the traditional. Since most of us do not have clay pots around and it is impossible to find Bibingka ovens we ll be using ordinary cake pans and our kitchen oven instead.. For now, we ll settle for an alternative ingredient that needs no preparation at all rice flour. We will need ordinary rice flour for this recipe, not the glutinous one. This should be available in any Asian or Filipino store in your area.

The traditional way of cooking Bibingka is unique and quite time consuming. The mixture is poured on a clay pot lined with pre-cut banana leaf. A special clay oven known as Bibingka oven is needed to bake this rice cake. The clay pot is placed between the layers of the Bibingka oven and lit charcoals (locally known as uling ) are placed below and above the clay pot to evenly cook the mixture.

Bibingka Ingredients: 1 cup rice flour 1/8 teaspoon salt 2 1/2 teaspoon baking powder 3 tablespoons butter 1 cup granulated sugar 1 cup coconut milk 1/4 cup fresh milk 1 piece salted duck egg, sliced 1/2 cup grated cheese 3 pieces raw eggs Pre-cut banana leaf Procedure: 1. Preheat oven to 375 degrees Fahrenheit. 2. Combine rice flour, baking powder, and salt then mix well. Set aside. 3. Cream butter then gradually put-in sugar while whisking. 4. Add the eggs then whisk until every ingredient is well incorporated. 5. Gradually add the rice flour, salt, and baking powder mixture then continue mixing. 6. Pour-in coconut milk and fresh milk then whisk some more for 1 to 2 minutes. 7. Arrange the pre-cut banana leaf on a cake pan or baking pan. 8. Pour the mixture on the pan. 9. Bake for 15 minutes. 10. Remove from the oven then top with sliced salted egg and grated cheese (do not turn the oven off). 11. Put back in the oven and bake for 15 to 20 minutes or until the color of the top turn medium brown. 12. Remove from the oven and let cool. 13. Brush with butter and sprinkle some sugar on top. You can also top this with grated coconut. 14. Serve. Share and enjoy!

Celebrations at Carers Kitchen

Pampering time for Cooks

Dressups

New friends.

POWERBREAKFAST RECIPES Filipinos start their day with a heavy meal called powerbreakfast. Traditionally, workers wake up early and work all day with breaks during lunch, afternoon siesta with meryenda (snack) and then dinner. Pandesal (Bread) with Filipino Sausage Longganisa (Filipino-Australian version) has been popular with community gatherings, nursing homes and mixed cultural settings. To cook, boil longganisa in 1/2 cup of water on a pan or wok. Water will soon evaporate then oil will ooze from the longganisa. Fry it on its own oil or add a few tablespoons of cooking oil and continue to cook for 5 to 10 minutes or until the sausage casings turn brownish Longganisa Serving Tips: Longganisa is ideally served with steamed rice or Fried Rice topped with sunny sideup fried egg Pandesals are available at local Filipino shops in Dandenong and Springvale stores and they come in packs of 12 or ten. To make the Pandesal sandwich simpley cut the longganisa in half, butter the pandesal and place longganisa. This will make a great breakfast with coffee or to others it is lunch.

Filipino Sausage- Longganisa Estimated preparation & cooking time: 1 hour excluding standing and refrigeration time Longganisa Ingredients: 1 kilo ground pork (include the pork fat) 1 spoon salt 1 spoon brown sugar 1 spoon paprika 1/4 teaspoon saltpeter (salitre) 1/2 teaspoon crushed laurel leaves 1/2 teaspoon ground black pepper 1/2 teaspoon red peppers, minced 4 cloves of garlic, crushed then minced 1/4 cup vinegar 1/8 cup soy sauce Sausage casings Longganisa Cooking Instructions: In a big mixing bowl, combine all ingredients except the sausage casings Mix well and let stand for an hour Tie one end of the sausage casing and slowly fill the casing with the ground pork mixture until the end of the casing, then tie the end Tie the middle of the sausage casing in intervals of about 3 inches. Keep refrigerated for 2 to 3 days To cook, boil longganisa in 1/2 cup of water on a pan or wok. Water will soon evaporate then oil will ooze from the longganisa. Fry it on its own oil or add a few tablespoons of cooking oil and continue to cook for 5 to 10 minutes or until the sausage casings turn brownish Longganisa Serving Tips: Longganisa is ideally served with steamed rice or Fried Rice