What’s On Your Plate?

i like eating empanada, and i remember having an issue regarding this empanada last zoie’s christening rites… hah! let’s not talk about it here…
so, about the empanada… here’s how to make it the filipino way.

Flaky Dough

• 4 cups flour
• 3 egg yolks beaten
• 2 tablespoon sugar
• 1/4 teaspoon salt
• 2/3 cup water

• 1/2 kg ground pork
• 4 potatoes, diced
• 1/2 cup raisins
• 1/4 cup lard
• 1/4 cup sugar
• 1/2 teaspoon msg
• 1 chopped onion
• 2 tablespoons sweet pickle relish
• 1 cup boiled minced garbanzo beans
• 1/2 cup water salt and pepper

• Mix beaten eggs, water, salt and sugar and mix well.
• Add this to the flour and knead well until very smooth.
• Let rest for 10-15 minutes.
• Roll on board slightly dusted with cornstarch until very thin.
• With pork lard brush surface thoroughly.
• Start rolling tightly as jelly roll.
• Cut very fine around 2 mm. Set aside.
• On the same dough, pinch a portion and make as many as the ojadre (the rolled one) put the ojadre on top of the small ones, brush with melted lard, cover with banana leaf as thin as possible to a round form.
• Put 1 tbsp filling in the center, put 1 sliced of hard boiled eggs, form the empanada, as turnover, flute the edges and fry in deep hot fat until golden brown.
• To prepare filling: heat lard, add garlic, onions and ground pork.
• Cook for a while.
• Add diced potatoes and all the ingredients, cook until all ingredients are tender. Season to taste.
• Add 4 tbsp flour, stir very well until all ingredients have blended. Let cook until ready to use.

source: food & cooking in squidoo

ice cream’s the best! especially in summertime, its nice to try making it too!

Ingredients:

• 120g dark chocolate (at least 70% cocoa solids)
• 360ml milk
• 2 eggs, slightly beaten
• 200g sugar
• 240ml cream
• pinch of salt
• 1 tsp vanilla extract
• 120ml milk

Instructions:

Place the chocolate in a bain marie (double boiler) and heat, stirring frequently, until melted. Keeping it on the heat, gradually stir-in the milk, whisking all the while and continue cooking until smooth.

Lightly beat the eggs then beat in the sugar until pale and creamy. Stir the hot chocolate mixture into the eggs, beating constantly then add the cream, salt, vanilla and the additional milk. Set aside to cool then pour the mixture into the bowl of an ice cream machine and churn according to the manufacturer’s instructions.

source: ezine articles

what’s hot and not this august… haha, check it out! join the conversation! happy blogging

steak can be cooked by pork or beef, here’s the recipe in cooking it…

-i’m hungry, just by looking at the pic-

• 3/4 kilo tender pork or beef steaks, sliced

• 1 tablespoon kalamansi or lemon juice

• 5 tablespoons soy sauce

• 3 cloves of garlic

• 1 small piece ginger, crushed

• 1/2 teaspoon ground black pepper

• 1/2 cup onions, sliced in rings

• 4 tablespoons cooking oil

• Marinate the pork or beef steak in kalamansi (lemon) juice, garlic, ginger, soy sauce and pepper for 30 minutes.
• In a frying, add cooking oil. Add the marinated pork or beef steak and cook slow until done.
• Increase heat for a minute or two to brown steaks.
• Add the sliced onions and continue to cook for another minute.
• Serve on a platter including the oil and sauce.
• Best served with hot plain rice.

source: Pinoy Recipe

got this recipe at all favorite recipe. eggplant is one of my favorite veggies besides bitter gourd (ampalaya) they say eggplant doesn’t have nutritional value, well, anyone says otherwise, feel free to comment.
anyway, here’s the recipe:

Ingredients : · 2 to 4 talong (eggplants), average size
· 2 to 3 eggs, beaten
· salt and pepper, to taste
· oil, for frying

**instead of salt as our seasoning (got it from my mom) we replaced it with soy sauce. of course, the color of the omelet would be a little darker than usual.

Cooking Procedures :

1. Broil eggplants until tender (the skins are charred and blister appears).

2. Once cool, peel off the skins of the eggplant and retain the crown and the stem. Gently flatten its meat by using the back of a fork. Set aside.

3. In a bowl, beat the eggs and season with salt and pepper.

4. In a skillet, heat oil over medium heat. Dip each eggplant, one at a time into the egg mixture. Gently bring the bowl near the skillet and tip, lowering the eggplant onto the heated oil.

5. Fry until golden brown on one side, then turn and brown the other. Drain on paper towels. Keep warm and serve.

source: All Favorite Recipe

now, its the chicken’s turn… lols…
its easy as one, two, three… let’s cook!

Preheat oven to 375. Melt margarine on 11x14 baking sheet in oven while preheating. When margarine is melted remove sheet from oven and coat each chicken breast in margarine, then in crushed saltines. Place back on baking sheet and bake for 40 minutes turning halfway through.
This is so easy and tastes just like deep fried.