Christmas Recipe: Filipino Puto Bumbong
Puto bumbong is the most sought after delicacies at Christmas time. During the simbang gabi or the Christmas Eve mass, people would line up to their favorite stalls outside the church just to have a taste of this favorite Pinoy delicacies.
This recipe is good for 6-8 pieces of puto bumbong.
Puto Bumbong Ingredients:
* 1 cup glutinous rice
* 2 tsp purple food color (ube)
* 2 cups water
* panutsa (sugar cane sweet) or mascuvado (raw sugar)
Puto Bumbong Utensils:
* knife
* muslin cloth
* sifter or strainer
* 2 pcs bamboo tube (bumbong)
* steamer for making puto
Puto Bumbong Cooking Instructions:
* Soak glutinous rice in water overnight.
* Grind the soaked rice.
* Mix food color while the glutinous rice is being ground.
* Wrap the ground glutinous rice on a piece of muslin cloth and place it in a strainer to drain excess liquid. Another technique in draining excess liquid is by pressing a heavy object that has been placed over the muslin cloth.
* Once the ground rice has slightly dried, rub it against the screen of a strainer to produce coarse grained rice flour.
* The rice flour for making puto bumbong is now ready to cook. Fill each bamboo tube (bumbong) with just enough glutinous rice and put them into the steamer. See to it that the steamer contains boiling water.
* Steam rice flour in the bamboo tubes for 10 minutes.
* Once cooked, shake out the contents of each bamboo tube or remove the cooked glutinous rice from the bumbong with the help of a knife.
* Spread butter on the puto bumbong and place a small piece of panutsa (sugar cane sweets) or 1 tbsp. of mascuvado (raw sugar).
* Add a small amount of grated coconut before serving.
Christmas Recipe: Ube Biko
Preparation Time: 00:20
Cooking Time: 00:45
Servings: 8-10
Ube Biko Ingredients:
* 1 1/2 cups ube, boiled & mashed
* 3/4 cup condensed milk
* 1/2 cup Nestle Fresh Milk
* 1/4 k malagkit rice, cooked
* crushed panutsa and grated cheese for topping
Ube Biko Cooking Instructions:
* Combine ube, condensada, and Nestle Fresh Milk in a thick saucepan.
* Cook stirring constantly until slightly thick.
* Add in malagkit and cook until thick.
* Spread onto an 8″ banana leaf-lined bilao.
* Top with crushed panutsa and grated cheddar cheese for topping, if desired.
* Slice and serve with hot tea, coffee, or chocolate.
NUTRITIONAL CONTENT:
Calories:305
Carbohydrates (g):64.3
Protein (g):6.3
Fats (g):2.5
Christmas Recipe: Blueberry Cheesecake
The word cheesecake is also used to describe the creamy, cheesy flavour of the dessert. There are also savoury cheesecakes, often flavoured with blue cheese and served as hors d’oeuvres or with accompanying salads.
Estimated cooking time: 1 hour and 30 minutes + 4 hours chilling
Blueberry Cheesecake Ingredients:
* 1 1/2 cups graham cracker crumbs
* 3 tablespoons granulated sugar
* 1/3 cup butter, melted
* 3 (8-ounce) packages cream cheese, softened
* 1 cup granulated sugar
* 3 large eggs
* 1 teaspoon vanilla extract
* 1 (21-ounce) can blueberry pie filling
Blueberry Cheesecake Cooking Instructions:
* In a medium bowl blend together graham cracker crumbs, 3 tablespoons sugar, and melted butter; mix well. Press onto the bottom and up the sides of a 9-inch springform pan; set aside.
* Using an electric mixer softened cream cheese until light and fluffy. Gradually add 1 cup sugar; mixing well. Add in eggs, one at a time, beating well after each addition. Add in vanilla and beat well. Pour half of the batter into the prepared pan. Spoon blueberry pie filling on top of the batter in a ring pattern about halfway from the edge of the cake. Pour the remaining batter on top.
* Bake in a 375°F(190°C) oven for 35 to 40 minutes. Cool to room temperature on a wire rack. Loosen the crust from sides of pan and cool 30 minutes more. Remove the sides of the pan; cool cheescake completely.
* Cover and chill at least 4 hours before serving.
Christmas Recipe: Buko Pandan Salad
Buko Pandan Salad Ingredients:
* 8 leaves of Pandan – (must be cleaned well)
* 5 Buko (Coconut)not too hard, not too soft- Grated to strips
* Water approx. 10 cups
* 3 small cans of Nestle Cream
* 1 medium can of Condensed Milk
* 2 bars of Green Gulaman
* 1 3/4 Cups Sugar (more if you want it sweeter)
* 1 cup Kaong (optional)
Buko Pandan Salad Preparation Instructions:
* Boil water together with 8 pandan leaves that are individually twisted to break the fibers and expose the juice. Simmer for 20 minutes.
* Before adding 2 bars of gulaman, make sure you remove the pandan leaves and check if the remaining water is equal to 8 cups – 1 bar of gulaman is good for 4 cups of liquid. If it is not 8 cups, less will mean hard gulaman and more than 8 cups will result in mushy soft gulaman.
* Ensuring gulaman is well-dissolved stir well.
* Add sugar while mixing. Do this for 5 minutes.
* Pour through a strainer into cooling trays. Wait till it cools and hardens, then put in fridge.
* Meanwhile, mix the grated buko with the 3 cans of cream and 1 can of condensed milk.
* Add kaong if you prefer.
* Get gulaman from ref and cut into 1 cm cubes.
* Mix with buko mixture.
Christmas Recipe: Crema de Fruta
* 1 Sponge cake
* 1 canned fruit cocktail or peaches, pineapples, and other fruits ( well drained )
Custard Filling
* 3/4 cup sugar
* 4 Tbsp flour
* 2 3/4 cup single cream (evaporated milk or half double cream half milk)
* 5 egg yolks
* 3/4 cups water
Gelatin
* 1 1/2 cups pineapple juice
* 2 envelopes unflavoured gelatin
* 1 cup water
* 6 Tbsp sugar
* 2 Tbsp lemon juice
Crema de Fruta Cooking Instructions:
Custard Filling
* Combine all ingredients in a heavy based saucepan.
* Stir constantly while bringing it gently to boil until it thickens.
* Remove from heat and cool.
Gelatin
* Blend all ingredients in a saucepan and cook for about 15 minutes or until the gelatin is well dissolved.
* Remove from heat and cool.
To assemble
* Cut the sponge cake to fit the serving pan.
* Put in the sponge cake as the first layer.
* Spread the custard filling on top of the sponge cake, making sure to level and even it out all over the pan.
* Arrange the canned fruits on the custard.
* Pour in the gelatin on top; if possible, completely submerging the fruits.
* Chill in the fridge until the gelatin is set.
Christmas Recipe: Brownies
Preparation Time: 25 minutes
Cooking Time: 45 minutes
Servings: 16 brownie squares
Brownies Ingredients:
* 1/2 cup (1 stick) butter or margarine, melted
* 1 cup sugar
* 1 teaspoon vanilla extract
* 2 eggs
* 1/2 cup all-purpose flour
* 1/3 cup Hershey's Cocoa
* 1/4 teaspoon baking powder
* 1/4 teaspoon salt
* 1/2 cup chopped peanuts(optional)
Creamy Brownie Frosting:
* 3 tablespoons butter or margarine, softened
* 3 tablespoons Hershey's Cocoa
* 1 tablespoon light corn syrup or honey
* 1/2 teaspoon vanilla extract
* 1 cup powdered sugar
* 1 to 2 tablespoons milk
Brownies Cooking Instructions:
* Heat oven to 350°F. Grease 9-inch square baking pan.
* Stir together butter, sugar and vanilla in bowl.
* Add eggs; beat well with spoon.
* Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended.
* Stir in nuts, if desired. Spread batter evenly into prepared pan.
* Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan.
* Cool completely in pan on wire rack.
* Prepare Creamy Brownie Frosting; spread over brownies.
* Cut into squares. About 16 brownies.
Creamy Brownie Frosting:
* Beat butter, cocoa, corn syrup and vanilla in small bowl until blended.
* Add powdered sugar and milk; beat to spreading consistency.
* About 1 cup frosting.
Christmas Recipe: Cassava Cake
Cassava Cake is a classic Filipino dessert enjoyed all year round.
Preparation Time: 20 minutes
Cooking Time: 90 minutes
Servings: 24 squares
Cassava Cake Ingredients:
Cake
* 2 Lbs Grated Cassava
* 1 14 oz. Can Sweetened Condensed Milk (Reserve 1/3 cup for Topping)
* 1 12 oz. Can Evaporated Milk
* 1 14 oz. Can Coconut Milk (Reserve 1/3 cup for Topping)
* 1 13 oz. Can Coconut Cream (Reserve 1/3 cup for Topping)
* 2/3 Cup Sugar
* 3 Eggs plus 3 Egg Whites
* 1 Cup Grated Coconut
Topping
* 3 Egg Yokes
* 1/3 Cup Reserved Sweetened Condensed Milk
* 1/3 Cup Reserved Coconut Milk
* 1/3 Cup Reserved Coconut Cream
Cassava Cake Cooking Instructions:
* Preheat oven to 325° f.
* In large mixing bowl combine cake ingredients.
* Mix well. Pour equally into two large greased rectangular pans.
* Bake until top is no longer liquid (approximately 30 minutes).
* Mix topping ingredients well and spread evenly on the two cakes.
* Bake an additional 20 to 30 minutes. Cool cakes completely.
* Slice each cake into 24 equal squares.
Christmas Recipe: Christmas Cupcakes
Estimated Prep Time: 20 min
Cooking Time: 24 min
Christmas Cupcakes Ingredients:
* 2 cups sugar
* 1-3/4 cups all-purpose flour
* 3/4 cup Hershey's Cocoa or Hershey's Special Dark Cocoa
* 1-1/2 teaspoons baking powder
* 1-1/2 teaspoons baking soda
* 1 teaspoon salt
* 2 eggs
* 1 cup milk
* 1/2 cup vegetable oil
* 2 teaspoons vanilla extract
* 1 cup boiling water
* 1 can (16 oz.) creamy vanilla ready-to-spread frosting
* Mounds Sweetened Coconut Flakes
* Assorted candies such as candy canes, spearmint leaves and Twizzlers Strawberry Twists
Christmas Cupcakes Cooking Instructions:
* Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper or foil bake cups.
* Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Fill muffin cups 2/3 full with batter.
* Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool completely.
* Frost each cupcake with vanilla frosting. Decorate with coconut and candies in various Christmas themes. (Ex. Slice spearmint leaves and place on cupcake surface along with slices of strawberry twists to resemble holly leaves and berries.) About 33 cupcakes.
Christmas Recipe: Chocolate Cherry Fudge
Chocolate Cherry Fudge Recipe from Hershey’s. Makes About 4 dozen pieces.
Estimated cooking time: 40 minutes
Chocolate Cherry Fudge Ingredients:
* 1/3 cup finely chopped maraschino cherries, well drained
* 1/2 cup (1 stick) butter
* 3-2/3 cups powdered sugar
* 1/2 cup HERSHEY’S Cocoa or HERSHEY’S SPECIAL DARK Cocoa
* 1/4 cup evaporated milk
* 1/3 cup pecan pieces
* 1 teaspoon almond extract
* Maraschino cherry halves, well drained (optional)
* Slivered almonds(optional)
Chocolate Cherry Fudge Cooking Instructions:
* Line 8-inch square pan with foil.
* Lightly press chopped cherries between layers of paper towels to remove excess moisture.
* Place butter in medium microwave-safe bowl.
* Microwave at High (100%) 1 minute or until melted; stir in powdered sugar, cocoa and evaporated milk until well blended.
* Microwave at High 1-1/2 minutes; stir vigorously.
* Microwave at High an additional 30 seconds at a time, until mixture is hot, slightly thickened and smooth when stirred.
* Do not boil. Stir in chopped cherries, pecans and almond extract.
* Spread mixture into prepared pan. Cover; refrigerate until firm.
* Remove foil; cut into squares.
* Garnish with cherry halves and slivered almonds pressed lightly onto fudge, if desired.
* Serve cold; refrigerate leftover fudge.
NOTE: For best results, do not double this recipe.
Christmas Recipe: Golden Fruitcake
Estimated cooking time: 65 minutes
Yields: 1 Bundt cake or 2 loaf cakes
Golden Fruitcake Ingredients:
* 1 package (1 pound 2.25 ounces) yellow cake mix
* 1 container (8 ounces) sour cream
* 3 eggs
* 2-1/2 cups California raisins
* 1 jar (10 ounces) red maraschino cherries, drained
* 1 jar (6 ounces) green maraschino cherries, drained
* 1 cup chopped dried apricots
* 1 cup broken walnuts
Golden Fruitcake Cooking Instructions:
* Heat oven to 350°F.
* Generously grease and flour 12-cup Bundt pan or 2 (8 x 4-inch) loaf pans.
* Combine cake mix, sour cream and eggs in large bowl. Mix at low speed until well combined.
* Beat at medium speed 2 minutes. Stir in remaining ingredients.
* Spoon into greased and floured pan.
* Bake at 350°F for 55 to 60 minutes for Bundt cake or for 50 to 55 minutes for loaf cakes, or until top is deep golden brown.
* Do not underbake.
* Cool slightly in pan. Remove from pan onto cooling rack.
* Cool completely. Brush top of cake with light corn syrup, if desired.
* Wrap tightly in foil. Store in refrigerator.
Christmas Recipe: Brownie Petit Fours
Estimated cooking time: 55 minutes
Brownie Petit Fours Ingredients:
* 1/2 cup (1 stick) butter or margarine, melted
* 1 cup sugar
* 1 teaspoon vanilla extract
* 2 eggs
* 1/2 cup all-purpose flour
* 1/3 cup HERSHEY’S Cocoa
* 1/4 teaspoon baking powder
* 1/4 teaspoon salt
* 1/2 cup chopped walnuts(optional)
* 2 cups (12-oz. pkg.) Hershey's Mini Chips Semi-Sweet Chocolate
* 3 tablespoons shortening(do not use butter, margarine, spread or oil)
* Sprinkles or decorator’s icing(optional)
Brownie Petit Fours Cooking Instructions:
* Heat oven to 350°F. Line 9-inch square baking pan with foil; grease foil.
* Stir together butter, sugar and vanilla in bowl.
* Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in walnuts, if desired.
* Spread batter evenly in prepared pan.
* Bake 20 to 25 minutes or until brownie begins to pull away from sides of pan.
* Cool completely in pan on wire rack; refrigerate about 2 hours.
* Using edges of foil, lift brownie out of pan.
* Peel off foil; cut into 1-1/4 inch squares and allow to warm up to room temperature.
* Line tray with wax paper. Melt small chocolate chips and shortening in small heavy saucepan over very low heat.
* Dip each brownie square into melted chocolate, covering completely. (Return to heat if chocolate cools and is hard to coat.)
* Gently tap on side of pan to allow extra chocolate to drip off. Place on prepared tray.
* Allow chocolate to set at room temperature or refrigerate until set (about 30 minutes); decorate as desired. (Sprinkles should be added just before chocolate sets.)
* About 3 dozen petit fours.
Christmas Recipe: Humba
Preparation Time: 15 minutes plus 15 minutes to marinate pork
Cooking Time: 1 hour
Servings: 6 – 8
Humba Ingredients:
* 1 kg. liempo, cut into serving pieces, skin on humba-recipe
* ¾ cup vinegar
* ¼ cup Maggi Savor, Classic
* 3 cups water
* 1 tbsp. salted black beans
* ½ cup raw skinless peanuts
* 1 tbsp. minced garlic
* 2 bay leaves
* 1 tbsp. tajure
* 1 tsp. black pepper
* 2 tbsp. brown sugar
* 1 8g. pack Maggi Magic Sarap
Humba Cooking Instructions:
* 1. Marinate liempo in vinegar and MAGGI Savor, Classic for at least 15 minutes.
* 2. In a pan, put together marinated pork, water, black beans, peanuts and garlic. Bring to a boil then add bay leaves, tajure, black pepper, sugar and MAGGI MAGIC SARAP.
* 3. Cook covered for at least 45 minutes or until meat is tender. Serve hot with steamed rice.Nutritional Content:Calories: 571
Carbohydrates (g): 8
Protein (g): 29
Fats (g): 47
Pinoy Recipe: ADOBO
[Adobo is considered the national dish of the Philippines. This dish consists of chunks of chicken or pork or both cooked in soy sauce, vinegar, bay leaf, lots of garlic and whole peppercorns. The stew is allowed to cook until the meats are tender and the remaining sauce slightly thickened. Some people prefer their adobos dry which may entail frying them afterwards, while others prefer them moist served in their original sauce. As a style of cooking, it can be applied to fowl, fish, shellfish and vegetables.]
Nagmula sa wikang Kastila ng Espanya at Mehiko ang salitang adobo na nangangahulugang "inatsara" o "kinilaw"
[Adobo came from a Spanish and Mexican word which means pickled.]
May iba't ibang uri ng adobo ayon sa sahog na ilalagay dito. Maaari itong:
[Adobo recipes:]
CHICKEN - PORK ADOBO
1 cup distilled white vinegar (or cider vinegar)
1 cup water
2 tablespoons peeled and crushed garlic
2 teaspoons salt
2 pieces of bay leaves
half teaspoon freshly ground black pepper
1 pound chicken, cut into serving pieces, Chinese style
2 pounds pork butt, cut into cubes
soy sauce
oil
Add vinegar, water, garlic, salt, bay leaves and pepper into a large casserole. Bring to a boil. Add the meat, cover and bring to a boil. Simmer and cook for about 30 minutes. Sprinkle liberally with soy sauce and cook for an additional 10 minutes. Remove met and reduce sauce. Remove sauce to a bowl. Put oil into the casserole and brown cooked meat. Drain oil from the casserole, and return the reduced sauce back with the meat.
Serve with rice.
ADOBONG ANTIGO
1 kilo (2.2 lbs) chicken or pork, cut in serving pieces
1/4 cup vino blanco or five-year-old rum
4 tsp. soy sauce
5 cloves garlic
2 tsp salt
1 cup vinegar
1 cup buko juice (coconut water)
1 small head garlic, crushed
1. Marinate the meat in the vino blanco or rum, soy sauce, garlic, salt, pepper and vinegar, for at least two hours. Drain.
2. Fry meat till golden, pour off excess oil and add buko juice. Simmer till tender and adobo begins to give off oil. Fry the extra garlic and sprinkle on the adobo before serving. (5 portions)
ADOBONG MODERNO
1 kilo (2.2 lbs.) chicken thighs
1/2 cup native vinegar
2 tbsp soy sauce
1 small head garlic, crushed
1/2 tsp salt
1/2 tsp ground pepper
1/2 cup water
1 eggwhite, beaten
1/2 cup flour
1/2 cup cornstarch
1/2 tsp salt
1/2 tsp ground pepper
1. In a saucepan, combine chicken, vinegar, soy sauce, garlic, salt and pepper. Bring to a boil and simmer. When the mixture dries up,l add water and continue cooking for about 15 mins until chicken is tender.
2. Remove chicken from pan and strain remaining sauce. Set aside.
3. Debone chicken and cut in half. Combine flour, cornstarch, salt and pepper. Dip chicken in eggwhite and dredge in the dry ingredients. Fry in hot oil until golden and crisp.
Adobo Dip
1 cup mayonnaise
1/4 cup adobo sauce
2 tbsp parsley, minced
1 tsp garlic, minced
Combine ingredients and serve with the adobo (5 portions).
EGGPLANT ADOBO
Ingredients
5 cups diced eggplant, cut in 1 1/2-inch cubes
salt to taste
1/4 to 1/2 cup vegetable oil
1/3 cup soy sauce
1/4 cup red wine vinegar
6 cloves garlic, minced
1/2 teaspoon freshly ground black pepper
Spread eggplant on paper toweling and sprinkle with salt. Let drain for 30 minutes. Rinse and pat dry. In a non-stick skillet, fry eggplant in oil until brown and set aside. In a small sacuepan, simmer soy sauce, vinegar, garlic and pepper for 5 minutes. Add eggplant, cover and cook over low heat for 7 minutes, stirring occasionally. Serve hot.
CHICKEN ADOBO IN COCONUT MILK
Ingredients
2 tablespoons garlic, minced
1 onion, chopped
2 tablespoons olive oil
1 whole chicken, cut into 8-10 pieces
3 cups coconut milk, divided
1 teaspoon ground black pepper
1/4 teaspoon salt
1/4 teaspoon fresh ginger, grated
3 tablespoon vinegar
1 small piece chili (optional)
In a soup pot, saute garlic and onion in 2 tablespoons olive oil. Add chicken pieces, 2 cups coconut milk, black pepper, salt, ginger and vinegar. Bring to a boil and simmer uncovered until chicken is very tender, about 1 hour and 10 minutes. Add chili (optional to taste) to make dish hot and spicy. Add remaining coconut milk, stir and simmer 2 to 3 minutes until sauce is thick and oily. Serve hot over rice.
