Wonton Wrapper

When my mom makes siomai, we usually use the store-bought wrappers. My dad always complains that there was a certain taste in the store-bought wrappers he didn’t like. Because of this, we decided to try making the wrappers from scratch. It actually wasn’t that difficult especially if you have a pasta maker. You also only need a few ingredients. Needless to say, my dad was quite satisfied with the outcome of our endeavour.

Yield: When we used the pasta maker, we were able to make around 60 round wrappers that were around 2 ½ inches in diameter.

Ingredients:

2 cups flour

1 egg

¼ – 1/2 cup hot water

¾ teaspoon salt

Procedure:

In a bowl, sift the flour.

wonton wrapper1

 

 

 

 

 

 

 

 

 

 

In a separate bowl, mix the egg and salt.

wonton wrapper3

Make a well in the bowl with the flour.

wonton wrapper11

Pour the egg in the well.

wonton wrapper12

Cover it with the flour and mix a little bit.

wonton wrapper13

Add the hot water little by little and mix at each time. Be careful when you pour the water. If it has too much water it will be too sticky.

Knead until the dough becomes smooth; around 5-6 minutes.

Cover the dough with cling wrap and let it rest for 30 minutes.

wonton wrapper4

From this point on, there are two ways of creating the wrapper.

Manually:

Form the dough into a cylindrical shape.

wonton wrapper15

Divide it equally into around 12 equal parts.

I divided it into too many parts.

I divided it into too many parts.

Using a rolling pin, flatten one portion of the dough until it becomes very thin.

wonton wrapper17

Using a round cookie cutter or a metal bowl with sharp edges (in this case, I used the lid of a metal container used as a lunch box), press into the dough.

wonton wrapper18

Remove the circle shapes. Collect the dough scraps, knead and continue cutting the round shapes. Repeat until you don’t have any dough left.

wonton wrapper19wonton wrapper20

 
While you are working on one portion of the dough, remember to cover the dough so it will not dry out. Likewise, cover the round wrappers that you have already created.

wonton wrapper21

Pasta maker:

Form the dough into a cylindrical shape.

wonton wrapper15

Divide it equally into around 12 equal parts.

Using a rolling pin, flatten one portion of the dough slightly.

wonton wrapper17

Pass it through the pasta maker at around level 3 thickness before progressing gradually to the thinnest level.

wonton wrapper6

 

 

wonton wrapper7

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

When the dough is as thin as it can be, lay it on the table and cut a round shape with a cookie cutter or a metal bowl with sharp edges.

wonton wrapper9

Make it very thin.

 

wonton wrapper10

Collect the scraps and treat it as another portion of the dough (pass through the pasta maker and cut with the cutter).

While you are working on one portion of the dough, remember to cover the dough so it will not dry out. Likewise, cover the round wrappers that you have already created.

wonton wrapper40

When storing, sprinkle the wrappers with cornstarch so they will not stick to each other.

In summary:

Ingredients:

2 cups flour

1 egg

¼ – 1/2 cup hot water

¾ teaspoon salt

Procedure:

  1. In a bowl, sift the flour.
  2. In a separate bowl, mix the egg and salt
  3. Make a well in the bowl with the flour.
  4. Pour the egg in the well. Cover it with the flour and mix a little bit.
  5. Add the hot water little by little and mix at each time. Be careful when you pour the water. If it has too much water it will be too sticky.
  6. Knead until the dough becomes smooth; around 5-6 minutes.
  7. Cover the dough with cling wrap and let it rest for 30 minutes.

Manually:

  1. Form the dough into a cylindrical shape.
  2. Divide it equally into around 12 equal parts.
  3. Using a rolling pin, flatten one portion of the dough until it becomes very thin.
  4. Using a round cookie cutter or a metal bowl with sharp edges (in this case, I used the lid of a metal container used as a lunch box), press into the dough.
  5. Remove the circle shapes. Collect the dough scraps, knead and continue cutting the round shapes. Repeat until you don’t have any dough left.

*While you are working on one portion of the dough, remember to cover the dough so it will not dry out. Likewise, cover the round wrappers that you have already created.

Pasta maker:

  1. Form the dough into a cylindrical shape.
  2. Divide it equally into around 12 equal parts.
  3. Using a rolling pin, flatten one portion of the dough slightly.
  4. Pass it through the pasta maker at around level 3 thickness before progressing gradually to the thinnest level.
  5. When the dough is as thin as it can be, lay it on the table and cut a round shape with a cookie cutter or a metal bowl with sharp edges.
  6. Collect the scraps and treat it as another portion of the dough (pass through the pasta maker and cut with the cutter).
  • While you are working on one portion of the dough, remember to cover the dough so it will not dry out. Likewise, cover the round wrappers that you have already created.

When storing, sprinkle the wrappers with cornstarch so they will not stick to each other.

 

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Easy Tom Yum Soup (using Tom Yum paste)

Here in the Philippines, it’s a bit difficult to find the ingredients for authentic tom yum soup. Good thing tom yum paste is easy to find in supermarkets. The taste when you use tom yum paste is almost the same as the authentic one. It’s super easy to use too.

Ingredients:

1 pack tom yum paste

2 – 4 cups water (depends on how spicy you want it to be)

200 g chicken breast, cut into cubes

5 – 8 pieces shrimp

1 can straw mushroom, drain and cut into halves

1 small onion, cubed

2 – 3 tomatoes, quartered

Cilantro/wansoy

Fish sauce (season to taste)

Kalamansi (season to taste)

Chicken bones (optional)

Lemongrass (optional)

Cilantro root (optional)

Kaffir lime leaf (optional)

Procedure:

This is the tom yum paste I used.

lobo-tom-yum-paste-30g

 

 

 

 

 

 

 

 

 

 

 

 

 

The packet suggests 2 cups water for one packet of tom yum paste but I find it too spicy for my liking that’s why I added 2 more cups of water. You can also just use ½ of the paste instead.

ingredients

 

 

 

 

 

 

 

 

 

 

Boil 2 – 4 cups water with the chicken bones (if you don’t have chicken bones, that’s fine) with the cilantro root, lemongrass and lime leaf.

tom yum 1

When it boils, add the tom yum paste and chicken.

tom yum 3

Simmer then add the onions and mushrooms.

tom yum 4

Simmer again before adding the shrimp and tomatoes.

tom yum 6

 

 

 

 

 

tom yum 7Once the shrimp is cooked, turn off the heat and add the cilantro. If you used 4 cups of water, it might be a little bland. Add fish sauce and kalamansi if needed.

tom yum 8

Done!

tom yum soup

 

 

 

 

 

 

 

 

 

 

In summary:

Ingredients:

1 pack tom yum paste

2 – 4 cups water (depends on how spicy you want it to be)

200 g chicken breast, cut into cubes

5 – 8 pieces shrimp

1 can straw mushroom, drain and cut into halves

1 small onion, sliced

2 – 3 tomatoes, quartered

Cilantro/wansoy

Fish sauce (season to taste)

Kalamansi (season to taste)

Chicken bones (optional)

Lemongrass (optional)

Cilantro root (optional)

Kaffir lime leaf (optional)

Procedure:

  1. Boil 2 – 4 cups water with the chicken bones (if you don’t have chicken bones, that’s fine) with the cilantro root, lemongrass and lime leaf.
  2. When it boils, add the tom yum paste and chicken.
  3. Simmer then add the onions and mushrooms.
  4. Simmer again before adding the shrimp and tomatoes.
  5. Once the shrimp is cooked, turn off the heat and add the cilantro. If you used 4 cups of water, it might be a little bland. Add fish sauce and kalamansi if needed.

 

 

 

Posted in Poultry Recipe | Tagged , , | Leave a comment

Myulchi Bokkeum (Stir-Fried Anchovies with Sesame Seeds)

Myulchi Bokkeum is a Korean side-dish usually served in Korean restaurants. It’s a sweet appetizer with a hint of spiciness that effectively to stimulates the appetite.

Ingredients:

1 cup dried anchovies

1 tablespoon sesame oil or vegetable oil

3 cloves garlic, minced

2 teaspoons honey

2 teaspoons sugar (I used brown sugar)

3 tablespoons water

2 tablespoons rice wine/mirin

1 teaspoon soy sauce

2 teaspoons gochujang (red chilli paste)

2 teaspoons toasted sesame seeds (toasted in an oven toaster)

spring onion for garnish, chopped (optional)

Procedure:

This is the gochujang I used.

anchovies3

 

 

Heat sesame oil or vegetable oil in a pan.

Add the dried anchovies and stir fry.

anchovies5

 

 

 

 

 

 

 

 

 

 

It is done once the anchovies change to a reddish color. This will take around 2 to 3 minutes. Don’t overcook, the anchovies will become too tough.

Remove from the pan.

Anchovies

Anchovies

In the same pan, mix garlic, honey, sugar, water, rice wine, soy sauce and gochujang.

anchovies7

Boil then simmer until the gochujang dissolves and the sauce thickens (around 3 minutes)

Turn off the heat and add the cooked anchovies.

anchovies8

Mix then top with the toasted sesame seeds.

anchovies9

 

 

 

 

 

 

 

 

 

Done!

anchovies13

 

 

 

 

 

 

 

 

 

In summary:

Ingredients:

1 cup dried anchovies

1 tablespoon sesame oil or vegetable oil

3 cloves garlic, minced

2 teaspoons honey

2 teaspoons sugar (I used brown sugar)

3 tablespoons water

2 tablespoons rice wine/mirin

1 teaspoon soy sauce

2 teaspoons gochujang (red chilli paste)

2 teaspoons toasted sesame seeds (toasted in an oven toaster)

Procedure:

  1. Heat sesame oil or vegetable oil in a pan.
  2. Add the dried anchovies and stir fry. It is done once the anchovies change to a reddish color. This will take around 2 to 3 minutes.
  3. Remove from the pan.
  4. In the same pan, mix garlic, honey, sugar, water, rice wine, soy sauce and gochujang.
  5. Boil then simmer until the gochujang dissolves and the sauce thickens (around 3 minutes)
  6. Turn off the heat and add the cooked anchovies.
  7. Mix then top with the toasted sesame seeds

 

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Lumpiang Tikoy (Fried Tikoy Rolls)

Happy lunar new year! If you live in the Philippines and are from a Chinese-Filipino family or have Chinese friends, then you probably received tikoy or nian gao for the new year. So what can you make with the tikoy? The traditional and usual way of cooking the tikoy is by dipping the sliced tikoy in egg and frying it. But if you’re getting tired of the fried tikoy, here is another way of cooking it:

Ingredients:

Tikoy (nian gao), sliced
cheese, sliced into long rectangular shapes (I used pasteurized cheese product)
lumpia wrapper / popiah wrapper / spring roll wrapper
water in a small bowl

the wrapper

the wrapper

the cheese

the cheese

tikoy (nian gao)

tikoy (nian gao)

 

 

 

 

 

 

 

 

 

 

 

Procedure:

Place one piece of the wrapper on a plate.

Slightly below the middle of the wrapper, place a slice of tikoy and 2 rectangular slices of cheese above the tikoy.

assembly1

Fold the bottom part of the wrapper over the tikoy and cheese.

assembly2

Fold the left and right sides of the wrapper over the previously folded bottom part.

assembly3

Roll upward until you are about one inch from the very top of the wrapper.

Dip your finger in a bowl of water and wet the topmost part of the wrapper so that the wrapper will be sealed close.

assembly4

Roll all the way through.

assembly5

Note: when you roll, don’t make it too tight, there is a tendency for the cheese or tikoy to expand when frying and it might burst through the wrapper.

Fry the rolls.

frying

Place the rolls on a strainer to drain the oil and serve.

lumpiang tikoy

 

 

 

 

 

 

 

 

 

 

In summary:

Ingredients:

Tikoy (nian gao), sliced
cheese, sliced into long rectangular shapes (I used pasteurized cheese product)
lumpia wrapper / popiah wrapper / spring roll wrapper
water in a small bowl

Procedure:

  1. Place one piece of the wrapper on a plate.
  2. Slightly below the middle of the wrapper, place a slice of tikoy and 2 rectangular slices of cheese above the tikoy.
  3. Fold the bottom part of the wrapper over the tikoy and cheese.
  4. Fold the left and right sides of the wrapper over the previously folded bottom part.
  5. Roll upward until you are about one inch from the very top of the wrapper.
  6. Dip your finger in a bowl of water and wet the topmost part of the wrapper so that the wrapper will be sealed close.
  7. Roll all the way through.
  8. Fry the rolls.
  9. Place the rolls on a strainer to drain the oil and serve.
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Kai Loog Keuy (Son-In-Law Eggs)

Whenever I visit Bangkok, I always look for Kai Loog Keuy (son-in-law eggs). It’s very popular in Thailand and you can even buy this in street food stalls. These are fried eggs in tamarind sauce. Of course, if you buy this in Thailand, it’s usually very spicy but I opt to make it less spicy at home. Some recipes say that the eggs should be hard-boiled but I think it tastes much better when it’s soft-boiled.

Ingredients:

oil for frying
1 shallot, sliced thinly
4-5 eggs, room temperature
2 tablespoon palm sugar or brown sugar
1 tablespoon tamarind paste
1.5 tablespoon fish sauce
1.5 tablespoon water
2 bird’s eye chilli, sliced
wansoy (cilantro) for garnish

Procedure:

Place the room-temperature eggs in a pot of boiling water.

boil egg

Remove it after 6 minutes to 6 ½ minutes for soft-boiled eggs. Immediately place the eggs in a bowl of cold water with ice.

cool eggs

 

Once it has cooled, peel the eggs carefully.

peeled eggs

I originally started with 5 eggs but one of the egg was rotten. I only noticed when I started peeling the egg.

Fry the shallots in oil.

fried shallots

 

Remove and drain in a plate with a paper towel when done.

fried shallots2

 

 

 

 

 

 

 

Fry the eggs. Turn it over on another side when one side has browned.

fry eggs

Drain the eggs in a strainer.

drain fried eggs

 

 

 

 

 

 

 

 

Cut the eggs in half lengthwise or quarter it. Place it on a plate.

Prepare the sauce. Mix brown sugar, tamarind paste, fish sauce and water in a small saucepan or wok. Add the chillis and simmer.

prepare sauce

When the sauce has thickened, turn off the heat and pour it over the eggs. Top with the fried shallots and wansoy/cilantro for garnish.

son in law's egg

 

 

 

 

 

 

 

 

 

 

In summary:

Ingredients:

oil for frying
1 shallot, sliced thinly
4-5 eggs, room temperature
2 tablespoon palm sugar or brown sugar
1 tablespoon tamarind paste
1.5 tablespoon fish sauce
1.5 tablespoon water
2 bird’s eye chilli, sliced
wansoy (cilantro) for garnish

Procedure:

  1. Place the room-temperature eggs in a pot of boiling water.
  2.  Remove it after 6 minutes to 6 ½ minutes for soft-boiled eggs.
  3.  Immediately place the eggs in a bowl of cold water with ice. Once it has cooled, peel the eggs carefully.
  4. Fry the shallots in oil. Remove and drain in a plate with a paper towel when done.
  5. Fry the eggs. Turn it over on another side when one side has browned.
  6. Drain the eggs in a strainer.
  7. Cut the eggs in half lengthwise or quarter it. Place it on a plate.
  8. Prepare the sauce. Mix brown sugar, tamarind paste, fish sauce and water in a small saucepan or wok. Add the chillis and simmer.
  9. When the sauce has thickened, turn off the heat and pour it over the eggs.
  10. Top with the fried shallots and wansoy/cilantro for garnish.

 

Posted in Poultry Recipe | Tagged , , , | Leave a comment

Fresh Vietnamese Spring Roll

For a refreshing and healthy appetizer, fresh Vietnamese spring roll is a good choice. It’s made of fresh vegetables, shrimp, boiled pork and rice noodles wrapped in rice paper and drizzled with yummy hoisin-peanut sauce! I based this recipe from Helen’s recipe in youtube (link here).

Ingredients:

Rice paper
300 g pork belly
salt
15 shrimps
garlic
rice vermicelli (sotanghon)
1 small cucumber
lettuce
wansoy (cilantro)
mint leaves
spring onion
1 mango (optional)
Warm water

Peanut sauce:
oil
1 tablespoon garlic, minced
5 tablespoon hoisin sauce
5 tablespoon pork broth
2-3 tablespoon peanut butter
½ tablespoon sugar (the peanut butter I used was already sweet; adjust accordingly)
bird’s eye chilli (optional)
ground peanuts (optional)

Procedure:

Prepare the ingredients first: boil then simmer the pork belly with a little salt. Slice the pork belly thinly when it has cooled. Don’t throw the broth away.

sliced pork belly

sliced pork belly

Sauté the shrimp in garlic and a little oil. After it has cooled, remove the skin and head and back butterfly cut the shrimp.

sauteed shrimp

sauteed shrimp with garlic

butterfly cut

Cut the shrimps in half at its back after peeling the skin.

Cook the rice vermicelli according to package instructions and drain in a colander.

sotanghon

Rice vermicelli

Wash the lettuce, wansoy, spring onion (cut into 2 in – 3 in strips) and mint leaves.

Slice the cucumber and mango.

lettuce

other ingredients

other ingredients

 

 

rice paper

Rice paper

Prepare a basin or pan with warm water. This is where you will dip the rice paper.

Dip the rice paper quickly and evenly in the warm water on both sides.

rice paper water

 

 

 

 

 

 

 

 

 

 

Place the rice paper on a plate (I used plastic at first but I think glass or wood is less sticky and will work better).

first layer

 

 

 

 

 

 

 

 

 

 

 

Place the vegetables, herbs and mango near the middle. Add some rice vermicelli and pork. Place the shrimp with its back side directly on the rice paper above the assembled vegetables and meat.

assembly 2

 

 

 

 

 

 

 

 

 

Fold the bottom of the rice paper over the assembled ingredients first. Fold the left and right sides of the paper over the ingredients afterwards. Continuing rolling. When rolling the spring roll, you have to move fast because the rice paper sticks to the plate.

Prepare the sauce: sauté the garlic.

saute garlic Add the hoisin sauce and 5 tablespoons of the broth where the pork was boiled earlier. Add the peanut butter and sugar.

peanut butter Simmer and mix well until it thickens. Top with sliced bird’s eye chillies and ground peanuts.

Done!

spring roll

In summary:

Ingredients:

Rice paper
300 g pork belly
salt
15 shrimps
garlic
rice vermicelli (sotanghon)
1 small cucumber
lettuce
wansoy (cilantro)
mint leaves
spring onion
1 mango (optional)
Warm water

Peanut sauce:
oil
1 tablespoon garlic, minced
5 tablespoon hoisin sauce
5 tablespoon pork broth
2-3 tablespoon peanut butter
½ tablespoon sugar (the peanut butter I used was already sweet; adjust accordingly)
bird’s eye chilli (optional)
ground peanuts (optional)

Procedure:

  1. Prepare the ingredients first: boil then simmer the pork belly with a little salt. Slice the pork belly thinly when it has cooled. Don’t throw the broth away.
  2. Sauté the shrimp in garlic and a little oil. After it has cooled, remove the skin and head and back butterfly cut the shrimp.
  3. Cook the rice vermicelli according to package instructions and drain in a colander.
  4. Wash the lettuce, wansoy, spring onion (cut into 2 in – 3 in strips) and mint leaves.
  5. Slice the cucumber and mango.
  6. Prepare a basin or pan with warm water.
  7. Dip the rice paper quickly and evenly in the warm water on both sides.
  8. Place the rice paper on a plate.
  9. Place the vegetables, herbs and mango near the middle.
  10. Add some rice vermicelli and pork.
  11. Place the shrimp with its back side directly on the rice paper above the assembled vegetables and meat.
  12. Fold the bottom of the rice paper over the assembled ingredients first.
  13. Fold the left and right sides of the paper over the ingredients afterwards. Continuing rolling.
  14. Prepare the sauce: sauté the garlic.
  15. Add the hoisin sauce and 5 tablespoons of the broth where the pork was boiled earlier.
  16. Add the peanut butter and sugar.
  17. Simmer and mix well until it thickens.
  18. Top with sliced bird’s eye chillies and ground peanuts.
Posted in Vegetable recipes | Tagged , , | Leave a comment

Japanese Beef Curry

Japanese curry is one of the usual dishes found in Japanese restaurants. It is also known as “kari” in Japan. It originated from Indian curry. However, unlike its counterpart, Japanese curry is less spicy and is sweeter. Indian curry also uses more spices like cumin, turmeric, saffron, cardamom, etc.

I was delighted when I found that our local grocery sold boxes of Japanese curry roux. The brand available in landmark, Trinoma is S&B Golden Curry. They sell the Japanese curry roux based on the different levels of spiciness. There are 5 levels of spiciness with 5 being the spiciest. I tried the mildest one. The box contains two separate packs of the curry roux. Each individual pack can also be divided into 4 small squares. There are five of us at home and one square (4 small squares) of the curry roux was enough. There are also instructions at the back of the box on how to prepare the curry. I just added some vegetables during cooking.

golden curry

Japanese curry. At the bottom right corner is the degree of spiciness.

Ingredients:

1 – 1.2 kilo beef ribs
2 potatoes, cut roughly into 1 inch squares
1 medium carrot, cut roughly into 1 inch squares
1 shallots or 1 small onion, cut roughly
3 cloves garlic, cut roughly
1 pack (not one box) of Japanese curry roux
1 tablespoon butter
3 cups water, beef broth or a mixture of both
3 stalks leeks, optional

Procedure:

First, Place the beef in a pot with just enough water covering it. Add a bit of salt and black pepper to the pot. Boil then simmer until it is tender. This will take around 2 and a half hours. Remove the beef from the pot. Don’t throw the broth away.

beef

the beef

boil beef

 

 

 

 

 

 

 

 

 

 

cooked beef

 

 

 

 

 

 

 

 

Sauté garlic and onion in the butter.

saute garlic onion

 

 

 

 

 

 

 

 

 

 

 

 

 

Add the carrots and potatoes.

Add the leeks after a while.

potatoes and leeks

 

 

 

 

 

 

 

 

 

 

 

Add the water or beef broth.

add broth

 

 

 

 

 

 

 

 

 

 

 

 

Add the curry paste and let it boil.

add curry paste

 

 

 

 

 

 

 

 

 

 

 

 

 

When the potatoes and carrots are soft, add the beef and turn of the heat.

japanese curry

 

 

 

 

 

 

 

 

 

 

japanese curry rice

Note: I actually added some chives in the curry because we had a little bit of chives and we didn’t want to waste it. The taste wasn’t that different since the amount was too small I guess.

In summary:

Ingredients:

1 – 1.2 kilo beef ribs
2 potatoes, cut roughly into 1 inch squares
1 medium carrot, cut roughly into 1 inch squares
1 shallots or 1 small onion, cut roughly
3 cloves garlic, cut roughly
1 pack (not one box) of Japanese curry roux
1 tablespoon butter
3 cups water, beef broth or a mixture of both
3 stalks leeks, optional

Procedure:

  1. Place the beef in a pot with just enough water covering it. Add a bit of salt and black pepper to the pot. Boil then simmer until it is tender. (around 2 ½ hours)
  2. Sauté garlic and onion in the butter.
  3. Add the carrots and potatoes.
  4. Add the leeks after a while.
  5. Add the water or beef broth.
  6. Add the curry paste and let it boil.
  7. When the potatoes and carrots are soft, add the beef and turn of the heat.

 

 

Posted in Beef recipe | Tagged , , | Leave a comment

Tofu Steak with Mushrooms

Tofu steak is a dish usually found in Japanese restaurants in the Philippines. When I was younger, I hated tofu. I thought it was weird and bland. The soft, slightly melt-in-your-mouth texture didn’t do it any favors either. However, this dish changed my negative perception of tofu. I think the sauce did it for me. The tasty sauce was in perfect harmony with the bland tofu. Gradually, I started enjoying eating tofu thanks to this dish.

This recipe was inspired by both the Agedashi Tofu recipe by Cooking with Dog (link here) and the Crunchy Tofu Steak and Mushrooms recipe by Yummy magazine (link here). I combined both recipes and tweaked it a little bit.

Ingredients:

419 grams firm tofu block

Salt

Black pepper

flour

1 small onion, chopped

4 cloves garlic, minced

Around 5 pieces Shiitake mushroom, sliced

Around ¼ cup carrots, julienned

150-200 grams ground pork

2 tablespoons sake or cooking wine

2 tablespoons mirin

2 tablespoons soy sauce

2 tablespoons broth or water

1 tablespoons brown sugar

½ tablespoon cornstarch mixed with water

Chopped spring onions for garnish

Procedure:

Wrap the tofu in a paper towel for 30 minutes. Change the paper towel once it’s soaked through.

tofu in tissue

If the tofu block is too big, cut it in half.

Cut the block of tofu in half vertically before cutting each half into 3 more horizontal pieces. You’ll have a total of 6 pieces.

sliced tofu

 

 

 

 

 

 

 

 

 

 

Wipe the tofu blocks again with a paper towel to remove any excess liquid.

Coat the tofu with all-purpose flour.

Sprinkle black pepper and a bit of salt over the tofu blocks.

season tofu

 

 

 

 

 

 

 

 

 

 

Heat a little oil in a flat Teflon pan.

Once the oil is hot, place tofu blocks on the pan. Don’t overcrowd the pan. You can fry in batches.

panfry tofu

Flip to the other side once one side is browned.

golden tofu

When the tofu is cooked, drain then arrange on a plate.

cooked tofu

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Mix mirin, sake, soy sauce and brown sugar in a bowl.

sauce

 

 

 

 

 

 

 

 

 

 

Sauté garlic and onion in a pan.

saute garlic onion

 

 

 

 

 

 

 

 

 

 

Add mushrooms and carrots.

mushroom carrot

 

 

 

 

 

 

 

 

 

Stir fry until tender.

Add the ground pork. Let it cook for a while.

add pork

 

 

 

 

 

 

 

 

 

 

 

Add the soy sauce mixture.

Let it simmer a bit.

add sauce

 

 

 

 

 

 

 

 

 

In a small bowl, mix cornstarch with a little water.

Carefully, add this mixture to the pan. Don’t add all at once. Mix.

If the sauce is thick enough, there is no need to add all of the mixture.

Turn off the heat, pour the mixture over the tofu and top with spring onions.

tofu steak

 

 

 

 

 

 

 

 

 

 

 

 

 

In summary:

Ingredients:

419 grams firm tofu block

Salt

Black pepper

flour

1 small onion, chopped

4 cloves garlic, minced

Around 5 pieces Shiitake mushroom, sliced

Around ¼ cup carrots, julienned

150-200 grams ground pork

3 tablespoons sake or cooking wine

3 tablespoons mirin

2 tablespoons soy sauce

1 ½ tablespoons brown sugar

½ tablespoon cornstarch

Chopped spring onions for garnish

Procedure:

  1. Wrap the tofu in a paper towel for 30 minutes. Change the paper towel once it’s soaked through.
  2. Cut the block of tofu in half vertically before cutting each half into 3 more horizontal pieces.
  3. Wipe the tofu blocks again with a paper towel to remove any excess liquid.
  4. Coat the tofu with all-purpose flour.
  5. Sprinkle black pepper and a bit of salt over the tofu blocks.
  6. Heat a little oil in a flat Teflon pan.
  7. Once the oil is hot, place tofu blocks on the pan. Flip once a side is done.
  8. When the tofu is cooked, drain then arrange on a plate.
  9. Mix mirin, sake, soy sauce and brown sugar in a bowl.
  10. Sauté garlic and onion in a pan.
  11. Add mushrooms and carrots. Stir fry until tender.
  12. Add the ground pork. Let it cook for a while.
  13. Add the soy sauce mixture. Simmer.
  14. In a small bowl, mix cornstarch with a little water. Carefully, add this mixture to the pan. Don’t add all at once. Mix. If the sauce is thick enough, there is no need to add all of the mixture.
  15. Turn off the heat, pour the mixture over the tofu and top with spring onions.

 

 

Posted in Pork recipe, Vegetable recipes | Tagged , , | Leave a comment

Creamy Fruit Salad

In our family’s tradition, we always make fruit salad to enjoy for New Year’s Eve. Fruit salad is a very easy and tasty dessert where you only need to mix the ingredients. Because of this, it is a popular choice for a dessert for parties especially when you’re strapped for time. The basic fruit salad is a combination of cream, condensed milk and a drained can of fruit cocktail. However, throughout the years, there have already been different variations of fruit salads. Sometimes sweet corn kernels are added, cream cheese, coconut, cheese, etc. The recipe below is the one I favour the most.

Ingredients:

500 ml all-purpose cream, chilled

125 ml condensed milk (approximately)

1 big can of fruit cocktail, drained (around 432 grams)

2 apples (cut roughly into irregular shapes) (optional)

Coconut meat from 1 coconut (thin strips) (optional)

50 grams cheese, cubed (I used the Cheezee brand – pasteurized cheese product)

cheese

Cubed cheese

apples

Apples – cut into irregular shapes.

 

fruits

Coconut and drained fruit cocktail

 

 

 

 

 

 

 

 

 

 

 

 

Procedure:

In a bowl, mix chilled all-purpose cream with around 125 ml condensed milk using a wire whisk. You can increase or decrease the amount of condensed milk depending on how sweet you want it to be. Remember the fruits in the fruit cocktail are already sweetened.

cream

stir cream

Add condensed milk

 

 

cream 2

Stir well.

Add all other ingredients.

cream with fruitMix well.

Serve chilled.

fruit salad

Serve chilled.

 

 

 

 

 

 

 

 

 

 

 

In summary:

Ingredients:

500 ml all-purpose cream, chilled

125 ml condensed milk (approximately)

1 big can of fruit cocktail, drained (around 432 grams)

2 apples (cut roughly into cubes) (optional)

Coconut meat from 1 coconut (thin strips) (optional)

50 grams cheese, cubed (I used the Cheezee brand – pasteurized cheese product)

Procedure:

  1. In a bowl, mix chilled all-purpose cream with around 125 ml condensed milk using a wire whisk.
  2. Add all other ingredients.
  3. Mix well.
  4. Serve chilled.
Posted in Pastries and desserts | Tagged , , | Leave a comment

Chewy Chocolate Crinkles

Chocolate crinkles are popular cookies which can be found in local bakeries in the Philippines. Unfortunately, because local bakeries don’t usually use quality ingredients due to lower prices, they aren’t that good. They are usually on the hard side. Since I was craving for some, I decided to search for a recipe in the internet. I stumbled upon this recipe by Ingrid at allrecipes.com. (Click here for the link.) After making these cookies, I was a bit torn. To be honest, they weren’t really like traditional chocolate crinkles that are soft and a bit cakey in the middle but crunchy on the outside. However, the taste was amazing and I really liked the chewy texture. However, I still decreased the sugar a bit. I would call these as more chewy chocolate cookies than chocolate crinkles. These will yield to about 72 cookies but it also depends on how big you made your cookies.

Ingredients:

1 cup unsweetened cocoa powder

1 ¾ cup white sugar

½ cup vegetable oil

4 eggs, beaten

2 teaspoons vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

Confectioner’s sugar

Procedures:

Mix cocoa powder, sugar and oil in a bowl.

mix cocoa

 

 

 

 

 

 

 

 

 

 

 

 

Add eggs to the mixture followed by the vanilla extract.

add egg to mixture

 

 

 

 

 

 

 

 

 

 

 

In another bowl, mix flour, baking powder and the salt together.

mix dry ingredients

 

 

 

 

 

 

 

 

 

Gradually add it to the chocolate mixture in the other bowl in about three batches. Mix until just blended so that white powder is no longer seen; don’t over mix.

add dry ingredients

 

 

 

 

 

 

 

 

 

 

 

 

 

Cover the dough in the bowl with cling wrap and place in the freezer for 45 minutes to 1 hour.

clingwrap

 

 

 

 

 

 

 

 

 

 

Prepare a plate and scoop some confectioner’s sugar on it (around 3 tablespoons). Spread it on the plate.

Preheat the oven to 350 degrees Fahrenheit (around 177 degrees Celsius) for 15 minutes.

With a spoon, scoop a small portion of the dough onto the plate with the confectioner’s sugar.

confectioner's sugar

 

 

 

 

 

 

 

 

 

 

 

Sprinkle some confectioner’s sugar on top of the dough and ball the dough into your hands. It should be easier at this point since it won’t be as sticky anymore.

Place the balled doughs onto an oven tray.

before baking

Bake for 10-12 minutes depending on the oven.

choco crinkles

Let it cool first before serving.

In summary:

Ingredients:

1 cup unsweetened cocoa powder

1 ¾ cup white sugar

½ cup vegetable oil

4 eggs, beaten

2 teaspoons vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

Confectioner’s sugar

Procedure:

  1. Mix cocoa powder, sugar and oil in a bowl.
  2. Add beaten eggs to the mixture followed by the vanilla extract.
  3. In another bowl, mix flour, baking powder and the salt together.
  4. Gradually add it to the chocolate mixture in the other bowl in about three batches.
  5. Cover the dough in the bowl with cling wrap and place in the freezer for 45 minutes to 1 hour.
  6. Prepare a plate and scoop some confectioner’s sugar on it (around 3 tablespoons). Spread it on the plate.
  7. Preheat the oven to 350 degrees Fahrenheit (around 177 degrees Celsius) for 15 minutes.
  8. With a spoon, scoop a small portion of the dough onto the plate with the confectioner’s sugar.
  9. Sprinkle some confectioner’s sugar on top of the dough and ball the dough into your hands.
  10. Place the balled doughs onto an oven tray.
  11. Bake for 10-12 minutes depending on the oven.
  12. Let it cool first before serving.

 

 

 

Posted in Pastries and desserts, Snacks | Tagged , , | Leave a comment