Publisher's Note

Publisher’s Note
by CK May is the month of flowers not just in the Philippines but also here in Calgary. A lot of my neighbors have done their spring cleaning and unfortunately I cannot cope up with them. I remember that during this time of the year my husband, Hank gets busier day by day. He takes care [...]
Read full post »

Visitors to Pinoytimes

Start of StatCounter Code

End of StatCounter Code

Page added on December 17, 2009

Email This Post Printable version

Print This Post

Kusina Ni Jenny

Morcon is a Filipino meat roll stuffed with sausage or hotdogs, carrots, pickles, cheese, and egg. This is considered as a holiday dish and is usually served during Christmas (Noche Buena) and New Year’s eve (Media Noche).

I hope that this recipe can be of help in your holiday menu planning. Stay Healthy everyone and keep on cooking!!!

Try this Morcon Recipe

Ingredients:

2 lbs beef eye of round or flank steak, 3/4 inch thick in one piece

2 pieces beef cubes dissolved in 3 cups boiling water (beef sotck/broth)

1/4 tsp salt

1 piece lemon

1/2 cup soy sauce

1 piece medium sized carrot, cut into long strips

1/2 cup flour

1/2 cup cooking oil

4 pieces hotdogs, cut in half lengthwise

2 pieces pickled dill or sweet pickled cucumber, cut lengthwise divided into 4 equal pieces

3 pieces hard boiled eggs, sliced
3 ounces cheddar cheese, cut in strips (about 1/2 inch thick)

Cooking procedure:

1. Marinate the beef in soy sauce and lemon juice for at least 1 hour

2. Place the beef in a flat surface and arrange the hotdogs, pickle, carrot, cheese, and egg on one side

3. Roll the beef enclosing the fillings and tye with a cooking string to ensure that the meat will not open-up

4. Place cooking oil in a pan and apply heat

5. Dredge the rolled beef in flour and fry until the color of the outer part turns medium brown

6. Transfer the fried rolled beef in a casserole and pour-in the beef broth then bring to a boil

7. Pour-in half of the soy sauce-lemon juice marinade,salt and simmer until the beef is tender (about 2 hours using ordinary casserole or 30 minutes if a pressure cooker is used)

8. Optional: Fry the simmered meat for at least 2 minutes

9. Remove the strings and slice into serving pieces

10. Place in a serving dish and add the sauce.

11.Serve hot. Share and enjoy!

Crema de Fruta is a Filipino dessert elaborately made-up of sponge cake, topped in succeeding layers of sweet syrup, custard, candied fruit (fruit cocktail), and gelatine. A mainstay during Noche Buena and the holidays, this dessert has always been a Filipino Favorite since time immemorial.

Try this Filipino Dessert: Crema de Fruta.

Ingredients:

1½ cup flour

1 tsp baking powder

8 pieces egg yolks

2½ cups sugar

1 big can fruit cocktail (about 30 ++ ounces)

2 tbsp unflavored gelatin

4 cups milk

1/3 cup butter

1 ½ tsp vanilla extract

2¼ cups water

Procedures:

1. Bake the Sponge Cake

1.1. Sift (salain) the baking powder and 1 cup flour using a flour sifter then set aside

1.2. Put the 4 egg yolks in a mixing bowl and beat until texture becomes thick.

1.3. Add-in ½ cup of sugar slowly while beating the egg

1.4. Slowly add the sifted flour and baking powder mixture and mix the ingredients thoroughly

1.5. Combine 1 cup milk, 2 tbsp butter, and ½ tsp vanilla extract in a sauce pan then cook until butter melts

1.6. Pour the cooked mixture (milk, butter, vanilla extract) into the mixing bowl and mix with the existing concoction until evenly distributed

1.7. Preheat the oven at 350 degrees Fahrenheit

1.8. Pour the combined mixtures in a baking pan then bake for 23 minutes or until sponge cake is ready

1.9. Set the Sponge Cake aside

2. Distribute the Sweet Syrup on top of the Sponge Cake

2.1. Heat the saucepan and place ¼ cup of sugar

2.2. Add ¼ cup of water immediately and cook until the sugar completely dissolves then let cool for a few minutes

2.3. Distribute the sweet syrup on top of the sponge cake (I apply the syrup using a brush)

3. Put a layer of Custard on top of the Sponge Cake

3.1. Combine the ½ cup flour, 1 cup sugar, and 3 cups milk in a saucepan then cook while stirring until the mixture thickens

3.2. Put some of the cooked mixture on the bowl where the 4 egg yolks are placed and mix well

3.3. Pour-in the “egg yolk — cooked mixture combination” back in the saucepan (with the rest of the ingredients) then mix until texture is thick enough (this is now the custard)

3.4. Apply the layer of custard evenly on top of the Sponge cake

4. Drain the liquid concentrate from the fruit cocktail and set aside.

5. Put all the fruit cocktails on top of the custard layer. Make sure to place them evenly

6. Dilute the gelatin in 2 cups of water

7. Heat the saucepan then pour the diluted gelatin and fruit cocktail concentrate and bring to a boil

8. Immediately after boiling, turn off the heat and let cool down until temperature is a little above normal room temperature

9. Pour the gelatin mixture on top of the fruit cocktail layer

10. Refrigerate (preferably overnight)

11. Serve chilled for dessert. Share and Enjoy!

Pork Hamonado is simply pork sweetened in pineapple sauce. You can typically find sweetness in some Filipino dishes and this is just one of them. This dish is usually served during the Christmas season along with other sumptuous dishes that I plan to feature soon. Some of you might be thinking if sugar can really go well with meat (just like with this recipe); I invite you to try and see for yourself. Please be the judge and let me know what you think.

Halina’t pagsaluhan natin itong lutuin na angkop sa ating Panlasang Pinoy.

Ingredients:

2 lbs pork butt or loin (about 1 kilo)
2 cups pineapple juice

2 cups pineapple chunks
3 tbsp soy sauce
5 tbsp brown sugar
3 tbsp. cooking oil

Directions:

Step 1: Mix the pineapple juice, sugar, and soy sauce in a large bowl

Step 2: Marinate pork with the pineapple juice, sugar, and soy sauce mixture for about 1 to 3 hours

Step 3: Remove the pork from the marinade and set the remaining mixture aside

Step 4: Heat the oil in a pan and fry the marinated pork until the meat turns light brown (approximately 3 to 5 minutes)

Step 5: Pour in the remaining marinade mixture together with the pineapple chunks and simmer for 10 to 15 minutes

Step 6: Add salt and pepper to taste

Step 7: Serve Hot. Enjoy!

SOURCE: www.panlasangpinoy.com

Kusina Ni Jenny

pinoytimes.ca © 2009