Leche Flan

Its the holiday season again, time for bibinka topped with kesong puti and salted eggs and puto bongbong,hot tea and simbang gambi. Puto with lugaw and leche flan yum,yum,yum.Here is my Inang Daling(my grand ma )recipe of leche flan.My Inang always used duck eggs but I  substitute extra large chicken yolk.I added a pinch of lemon extract and fresh dayap(lime)zest and used pancake syrup for the kiping or pure maple syrup.


12 extra large eggyolks
1t.lime zest or lemon zest
1- 14oz condensed milk
1-12oz evaporated milk
1t.lemon extract
1/2c. maple or pancake syrup


1.preheat oven to 350
2.pour the syrup in a baking dish(I used an oblong pryrex)
3.whisk the rest of the ingredients until blended and let the zest soak in the egg mixture for 5-7 minutes
4.strain into the  prepared  baking dish(to remove the zest)
5.bake on a water bath(get a bigger pan,pour hot water and use a folded foil or disposable aluminum pie plate folded and place the custard on top)
6.bake for an hour or until knife inserted in the flan comes out clean.chill and turn it upside down on a nice plate.make sure you run a clean knife around the dish to loosen up the custard.


  tips: you could steam leche flan too and cover  them with foil while steaming.

Sweet Potato Pie (KAMOTE PIE)

This recipe is so simple and so easy. I got the recipe  from All Recipe web sites.A good way to eat your veggies!This is my son  all time  paborito!

1pound sweet potatoes
1/2 c. butter or margarine
1c. white sugar
1/2c. evap. milk or fresh milk
2 eggs
1/2t.cinnamon
1/2t.ground nutmeg
1t.vanilla extract
1T. flour
1(9 inch) unbaked pie crust

1.You can bake or boil the sweet potatoes until tender.wrap in foil before baking and cook for 1 hour at 350
2.Peel and mashed,add butter,sugar and the rest of the ingredients,use a mixer to remove sweet potatoes fibers,beat in medium speed until smooth.
3. Pour into unbaked pie shell bake at 350(175 degrees  C)for 55 to 60 minutes or until knife inserted in the center comes out clean.

Pecan Pie

This recipe is from the back of Karo corn syrup bottle.We used  Karo syrup to top  our pancakes back then  when we  were little.

1c.Karo syrup
3 eggs
1c. white or brown sugar
2T.melted butter
1t.vanilla extract
1 1/2c. pecans
1 unbaked 9-inch deep dish pie crust

1. preheat oven to 350
2.stir the first 5 ingredients throughly. Mix pecans
3.pour into pie crust
4.bake in the center of oven for 60-70 minutes.cool for 2 hours,store pie in refrigerator


tips-  spray measuring cup with oil before measuring the karo syrup for easy clean up.Try different nuts if pecans are unavailable. Very good!

SYLVANNA /SANS RIVAL

12 egg whites room temperature
1t. cream of tartar
1 1/2c. sugar
1t. vanilla extract
3 c. chopped nuts( I used almonds)
plastic piping bag

icing:

1 1/2 c. butter room temperature(I used the unsalted kind)
3/4 c  sugar
2c. chopped nuts


1. Preheat oven to 300, line a cookie sheets with greased  and floured foil
2. Beat eggwhites and cream of tartar,add sugar and vanilla gradually. Beat until stiff but not dry.
3.Add the finely chopped nuts just fold so gently
4.Fill the piping bag with meringue, cut the end with a small hole, you could pipe it in circle or oblong shape .
5.Bake into the center of the oven   for 30-35 or longer the meringue needs to be brown in color and cool on a wire rack.
6. For the icing; beat butter and sugar until light and fluffy
7. Ice the cooled cookies and roll with chopped nuts,place them on top of the cupcake liners, so they wont stick together, store them in the freezer bags until ready to eat. The meringues stays really crisp in the freezer,just thaw out  5-10 minutes on top of the counter before serving. Sylvanna is very rich dessert so a  person could really eat only one.

My kids like them without icing hindi nakakasuya.Good with a cup of hot unsweetened tea. They kept very well in the freezer for months.

Easy Strawberry Jam

This recipe is from Ina Garten book but I tweaked it a lttle with lemon juice and zest. It is better than store bought.Good for toast,biscuit or filling for the jelly roll or holiday gifts.Very easy to make even a 10 year old could do  it with adult supervision.Frozen berries are good substitute .


3 pints fresh strawberry
3c.sugar
2T lemon juice
1/2c.fresh blueberries
1/2 granny smith apple,peeled,cored and diced to small  diced
1 lemon zest

Wash strawberries and drain. Cut  the berries into quarters and leave the small one into whole.Place strawberries in a heavy bottom pot toss them with sugar and lemon juice and lemon zest.
Bring the berry to boil over medium heat stirring often. Add apple and blueberries and continue the mixture to rolling boil.Stirring occasionally.About 20-25 minutes or until candy thermometer reaches 220 degrees. You could test it into a spoon and allow it to cool down if it thickens it is done.Skim foam.Allow to cool and cover it store in the refrigerator . It will keep for 2 weeks.Or process jam in canning jars

Siopao Asado

When I was in highschool at St. Annes Academy  I used to sell these siopao to my teachers and friends and it was a hit. My kids and husband favorite merienda. The recipe makes a lot about 2 dozens depending the size, but  it freezes well. It is a good winter snack or eaten with soup or goto.


Recipe Hint:  Please check yeast expiration date!
                     Add a teaspoon of vinegar to the water steamer to whiten the dough while steaming.
                     Use a lukewarm water(maligamgam na tubig) to the yeast.
                     Cover the steamer lid with a cheesecloth to avoid soggy siopao.It catches the water
                      condensation.

Mixt. 1

1 1/2 c. lukewarm water
1T. Yeast
2T. sugar
 mix it until frothy.

Mixt. 2

41/2c. APF
2/3c. sugar
3T oil/shortening/lard
1T.baking powder
24 square paper 2x2 or use a coffee filter
Sift all dry ing. and add the frothy yeast mixture
 Knead unti smooth adding more water if needed. Form into a ball and place in a greased bowl cover with damp cloth,place in an OFF oven or a warm place until double  in size.Punch the center to release gas and let it rise again. Roll into a floured surface into a log and cut into 24 pieces. Flatten the dough into round make sure the middle is thicker than the edges. Place 2 T.  of  cooled asado filling  and gather all the edges and seal it by twisting it. Smooth side up , place a square paper at the bottom . Put them in the steamer basket and cover with damp cloth and let it rise for 10 min.
Put a teaspoon of vinegar in the water steamer and steam for 10-15 minutes.Dont forget to place  a cheesecloth on top of the lid to absorb the excess water.Enjoy!!!



Asado Filling:

1 1/2 Lb. of pork loin cut thinly
4T.charsui sauce( I used lee kumkee) or  just mix 4T.brown sugar,2T soy.3T hoisin,1/2t. 5 spice powder and a little pepper if  you cant find the charsui sauce.   Marinate overnight and bake at 350 until tender about 35 minutes,cut into small pieces .

Sauce:
mix the cooked pork with 2T.cornstarch,hoisin,sugar to taste and pepper and some of the sauce from the cooked meat, cook it until thicken    add water if needed. let  it cool . You could add the filling  into fried rice too.   The siopao procedure  is a bit long but it is all worth it!

Texas Chocolate Sheet Cake With Fudge Frosting

I got this recipe from my mother in law  Elna. The cake is simply addictive,so moist and very easy to make.If you don't have buttermilk, just substitute fresh milk 2% or whole milk will work  just fine and add  some lemon juice or vinegar.This recipe is a keeper!

1c.water
1c.butter
1/4c.cocoa powder


2c.APF(all purpose flour)
2c.  sugar
1t.baking soda
2t.cinnamon
2eggs
1/2c.buttermilk

 Preheat oven to 350 adjust rack in the middle oven.
Blend in a saucepan the first  3 ingredients( cocoa powder,butter and water) and heat to boiling, set aside.
Sift all dry ingredients (flour,cinnamon,b.soda,sugar) in a bowl
Mix buttermilk and eggs,beat well
Add the hot cocoa mixture and buttermilk/eggs into the dry ingredients
Bake into a greased pan in the middle of the oven for 20-25 minutes
While its baking,cook the fudge frosting and frost the cake while its warm.

  Fudge Frosting

1/4c.butter
1c.sugar
1/4c.milk
1/2c. choc. pieces or chips
1t.vanilla


Combine sugar,butter,milk bring to rolling boil and remove from heat,add vanilla and chocolate chips and beat it until spreading consistency.Spread on top of a warm cake and let it set before slicing. Enjoy!

Siomai Dimsum

1 Lb. ground meat (I used ground turkey)
3 green onion minced
2 beaten eggs
1 minced carrot
1T. soy sauce
1t. sesame oil
1/2 c. shreded chinese cabbage
1 tsp pepper
wanton wrappers

1. Mix all ingredients and chill for 1 hour
2.Boil water for the steamer
3.Fill the wanton wrappers it could be like a siomai or  closed dimsum  for the drop soup
4.Steam for  30-40 minutes
5.serve with sweet and sour sauce or soy sauce with lemon juice or kalamansi  juice

note:

This  raw dimsum freezes well,just  place a single layer of dimsum in a cookie sheet  and freeze them for an hour then transfer  it to a freezer bags.Boil some broth ,you could add veggies too and some noodles or wanton skin and drop frozen raw dimsum cook for 25-30 minutes.

You could deep fat fry them too like the potstickes and serve with a sweet sour sauce.

Easy No Bake Chocolate Tiramisu

1(8OZ) Mascarpone or cream cheese (softened)
1 1/2c.  cold milk
1 pkg.(3.4 oz) vanilla instant pudding
1 1/2c. heavy whipping cream or cool whipp
36 nilla wafers  or pacencia cookies
1 plain chocolate bar (grated)
1/2 c. strong hot chocolate mix ( I use 2 packages  of instant hot cocoa mix)(cooled)
1/4c. sugar


1. Beat whipping cream w/ 1/4c. of sugar until  stiff(omit this step if using cool whip)
2.Mix the softened cream cheese or mascarpone  to the whipped cream, set aside
3.Add 1 1/2c. cold milk to the instant vanilla puding  mix it until thick
4. Line  a sheet of foil on to the bottom of  a springform pan and lay the cookie on the bottom and sides
5.Pour a little cooled hot cocoa mix or just dip each cookies  and arrange on the pan side and bottom
6.Spread a little vanilla pudding then  the whipped cream cheese mixture sprinkle  chocolate shavings
7.Repeat the procedure with cookies dipped in chocolate mixture and ending with chocolate  shavings
8.Chill for 4 - 6 hours
9.Remove it from the springform pan and serve.
10. You could use a bowl too and just pile the layers and chill if you dont have a springform pan