Any questions about any of my recipes, please feel free to post your message at the comment space here and I'll answer you as soon as I can. Happy cooking and enjoy eating! :D Thank you for visiting my site.

Monday, February 28, 2011

Food Trip of the Day: Ginataang Halo Halo & Turon

Oh! I love these two. They are both Filipino food and I can proudly say that they are really delicious! I couldn't find it here in Thailand. So when I went home last January, I bought these yummy goodies :P

Although, I could make some of these, I wanted to enjoy the eating :D (smiley)

Ginataang Halo-halo (Coconut with variety of ingredients like banana, cassava, sweet potato and sticky rice. Halo halo means mixed up in Filipino and ginataang from the word "gata" means coconut milk.



Turon is one of my many favorite snacks in the Philippines. It is made up of the "lumpiya wrapper", the ones we used to make a spring roll. And instead of meat as filling we put banana and a little of langka fruit to make it more delicious and has good smell. It is deep fried and added with brown sugar to make it sweeter.

Chocolate Molding and Choco Mallows

Chocolate Molding is as easy as one, two, three! Just follow the steps below, and you will be able to have a yummy goody chocolate for the family or if you plan to put up a small business.

I bought my ingredients and utensils from Chocolate Lover Store please check the link so you will be able to know on how to get there: http://elektra-journey2haven.blogspot.com/2011/02/chocolate-lover.html



Ingredients:

1/2 kilo of Chocolate Bar (Premium)
1 small cup of Rice Crisp (crushed)
6-10 pcs. of Marshmallows


Materials:

Chocolate molders (shaped of shells or chocolate kisses)
a Teaspoon
Fridge
Knife
Chopping board
Ribbons and Plastic for packaging
Deep pan
Casserole


Procedure:

1. Chopped the 1/2 kilo chocolate bar on a chopping board, make sure they are cut a little so that it is easy to melt.



2. Put a water in a casserole, it should be half filled and let it boil in a high temperature for 10 minutes or so.



3. Then, put the deep pan on top of the casserole. Let the water below boil for 5-10 minutes and as soon as the chocolate melts on the deep pan. The chocolate pieces will melt due to steam process.


4. Mix and when the chocolate melts already, add the rice crisp and mix it well



The rice crisp must turn brown like this.


5. Remove the deep pan on top of the casserole and turn off the fire. Get the molders and put in the chocolate with rice crisp, make sure that the shape of the molders has filled in well carefully. Use a teaspoon.




6. Roll over the marshmallows on the chocolate crisp, do it quickly as the chocolate is still soft. Carefully, arrange them on a plate and keep a distance to prevent them sticking together when they are hard.



7. Then, keep them in the fridge for 8-10 minutes. I sometimes put them in the freezer so it will be easier to become solid.


It is up to you how to package them depending on how much are you going to sell them. In my case, I put 10-12 pieces of tiny chocolates in a plastic and seal it with beautiful ribbons. I sell them about 15.00 each small bag. Or if you wanna make it more cheap. Get a plastic jar and put them there, sell them at 1.50-2.00 pesos each. The chocomallows cost about 2.50-3.00 pesos each. So it is up to you!


Reminders:

1. When you remove the chocolate and mallows in the fridge or freezer, make sure they are hard enough, you can tell by the color of it. Of course, if it looks wet or glossy it means it is still not hard.

2. DO NOT PUT THE CHOCOLATE BAR IN FRIDGE after you bought them from the store because it will not melt easier or not at all when you steam them. Unless, you just want to eat them as it is.

3. Rice crisp is delicious and serve as extenders which means it can help on having many output. I use it to produce more income.

Thursday, February 3, 2011

Tikoy or Chinese New Year's Cake (Nian_gao)

Tikoy is a food prepared from glutinous rice and consumed in Chinese cuisine. It is available in Asian supermarkets and from health food stores. While it can be eaten all year round, traditionally it is most popular during Chinese New Year. It is considered good luck to eat nian gao during this time, because "nian gao" is a homonym for "higher year." The Chinese word 粘 (nián), meaning "sticky", is identical in sound to 年, meaning "year", and the word 糕 (gāo), meaning "cake" is identical in sound to 高, meaning "high". As such, eating nian gao has the symbolism of raising oneself higher in each coming year (年年高升 niánnián gāoshēng).

http://en.wikipedia.org/wiki/Nian_gao

Some people might be thinking on how to eat it. Should it be cooked or just eat the way it is? Are you wondering how to cook "tikoy"? Here's how!

Ingredients:

Part 1

2 white Eggs (scrambled)
Tikoy (chopped into thin bite size)
Cooking oil

Part 2
Tikoy (chopped into thin bite size)
1/2 cup of All Purpose Flour
Cooking Oil

Procedure:

There are two ways on how to cook tikoy: the one with egg or the other one with flour. If you want a little tasty but oily one try the Part 1 ingredients. But, if you want them crunchy and not oily... try the Part 2.

Part 1: Tikoy with scrambled eggs



*In a bowl, beat two eggs.

*Cut the whole tikoy in half. We just need the half of it unless you want more for parties. The half size of a regular tikoy is good for 3-4 persons already. It is a little heavy snack or breakfast.

Tikoy should be cut into small bite size and then put them in the scrambled egg and combine.

*Turn on the stove and fry the tikoy coated with egg in a medium heat using a deep fry pan. Others cook it like a omelet. But, that will be messy. We usually cook it separately. It is tikoy coated with egg and not tikoy omellete.

You will notice that tikoy with eggs absorbs more oil quickly. Try to experiment and compare these two procedures and you will know why.

*When the tikoy is already soft and the egg coating is turned into light brown, it is already cooked, remove from the heat.

*Get a plate and drain the excess oil using the kitchen tissue. CHOW TIME!


Part 2: Tikoy with All Purpose Flour

* It is just the same, the only thing is we used the all purpose flour to coat the tikoy small bite size and not the scrambled eggs.

* Roll over the tikoy slices on the all purpose flour in a plate, make sure it is coated with flour both sides.

* In a deep pan, medium heat, put the slices of tikoy coated with flour and turn them both sides until it is brown but do not burn.

* If it's brown, it is ready to eat! but let it cool down so your tongue won't burn (lmao)

I prefer to cook the part two than the part 1, though. So here below how it looks like :D

Tuesday, February 1, 2011

Food Trip For The Day: Tikoy & Lumpiyang Shanghai


Our neighbor gave us a little snacks for this afternoon. For those who aren't aware, Filipinos eat about three times a day (with rice) and two to three times a day snacks and we are talking about heavy snacks here (laughs). We usually eat breakfast at 6 or 7 am but at 10 am, we have a morning snack and after lunch at 12 noon we have an afternoon snack at 3 or 4pm. Finally, after dinner at 7 or 8pm, we also have a midnight snack just before we go to bed!

But because of severe poverty, not many Filipinos could be able to eat atleast three times a day. That's the ugly truth about that. And for those Filipinos who are figure conscious, they eat three to five times a day, but they only eat light meals.

It was strange though because I've been dealing people from other parts of the world and some of them eat like twice or once a day! I don't know how they could bear NOT TO EAT like people who does three times a day. Anyway, people aren't the same anywhere.

The featured snacks today are tikoy or the Chinese New Year's cake and lumpiyang shanghai or the spring rolls. They are both Chinese-Filipino dish.

Yum, yum, yum! :P
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