Tuesday, November 30, 2010

Double Chocolate Chip Cookies

Double Chocolate Chip Cookies


Ingredients

1 cup and ⅛ of all-purpose flour
½ teaspoon of baking soda
½ teaspoon of salt
½ gram of a 250 block of butter, very soft
½ cup and ⅛ of white sugar
½ cup and ⅛ of firmly packed dark brown sugar
½ teaspoon of vanilla extract
1 large egg
1 cup of Chocolate chips
1 12 oz. pack of chocolate morsels (tempered)

Preparation

Step 1 Preheat the oven to 350F.
Step 2 Turbo broiler - Preheat the turbo broiler to 150C
Step 3 In a bowl, whisk together the flour, baking soda and salt.
Step 4 In a large mixing bowl, beat the very soft butter with the sugars and vanilla extract.
Step 5 Add the egg and beat until smooth.
Step 6 Add the chocolate (tempered)
Step 7 Add the flour mixture and stir until blended.
Step 8 The dough will be soft and sticky. Fold in the chocolate chips.
Step 9 Bake for 10-11 minutes.

Tools

  • beater
  • cookie sheet
  • non-stick pan
  • turbo broiler


Double Chocolate Chip Cookie

Monday, November 29, 2010

Baking in Turbo broiler

Baking Technique

Have you tried baking pastries using a turbo broiler?
Photo from this link

We use the turbo broiler mostly for chicken, liempo and  aahhh crispy pata. ^^ Yummy! ^^ Maybe some use it for baking. However, I don't know how to convert the temperature from a regular oven to a turbo broiler and that's the reason why I don't engage myself into baking. Anyway, I came across this website (Home Cooking Rocks!) while looking for a chocolate lollipop recipe. I saw her recipe "The chocolate chunk cookies" using a turbo broiler. Hmmmmm, that caught my attention. ^^ According to the site:
Re “can i also use a turbo broiler”
Yes.
“what adjustments should be made”
None.
Let's see... ^^
 A non-stick pan

First Attempt: I did not preheat the turbo broiler. Set the temperature to 150 for 10 minutes. And the result is...
 Yaiks, di naluto yung loob. ^^

Second Attempt: I set the temperature to 200 for 10 minutes. And this is the result... Heehee!
Sunog!! heehee!

Third Attempt: Set the turbo broiler for 150 for 10 minutes.
PERFECT!!! ^^  Crunchy outside, chewy inside.

So, I therefore conclude (NAKS!) when baking in a turbo broiler, we need to make some adjustments. Turbo broiler or convection oven circulates heated air using a fan. This not only prevents overheating of food but also helps warm the food faster than the conventional oven. In baking, we need to lower the temperature for even results. ^^

Technique: Preheat the turbo broiler for 150 degrees for 3-5 minutes. For baking cookies, Default setting is 150 degrees for 10 minutes (chewy). If you want it a little crunchier bake it for 11-13 minutes. 

Tuesday, November 23, 2010

Ensaladang Lechon Kawali

Ensaladang Lechon Kawali

Same with my previous entry - Bagnet with Arosep Salad, I just use my regular recipe with a different kind of seaweed.

Ingredients:
Lechon Kawali (Crispy Pan-Fried RoastedPork)

Salad:
seaweed - click the link for photo
Tomato
Egg Plant (fried)

Vinaigrette:
Vinegar
Soy Sauce
Pepper
Cilantro leaves
Aji ginisa mix - click the link for photo



Directions:
Chop the Crispy Pan-Fried Roasted Pork into bite-size chunks.
In a bowl, mix the shallots, tomato,
Vinaigrette, fried eggplant and pepper, then add the crackling and toss lightly.
Transfer to a salad bowl and arrange the seaweed around the sides.


Ensaladang Lechon Kawali

Monday, November 22, 2010

Nasi Goreng

My own version of Nasi Goreng. ^^

Nasi Goreng - click for more info.

Nasi goreng, literally meaning "fried rice" in Indonesian and Malay, can refer simply to fried pre-cooked rice, a meal including fried rice accompanied with other items, or a more complicated fried rice, typically spiced with tamarind and chilli and including other ingredients, particularly egg and prawns. There is also a special nasi goreng which is made with ikan asin (salted dried fish) which is also popular across the country.
Nasi goreng is considered the national dish of Indonesia There are many Indonesian cuisines but few national dishes. Nasi goreng is the best of them. Indonesia's national dish knows no social barriers. It can be enjoyed in its simplest manifestation from a tin plate at a roadside warung, or food stall; eaten on porcelain in fancy restaurants, or constructed at the ubiquitous buffet tables of Jakarta dinner parties.

 Recipe: - shared by my dear friend Reyg Linao. ^^ 


Taran!!! Yummy!
Nasi Goreng Kampung on FoodistaNasi Goreng Kampung

Friday, November 19, 2010

Chocolate Lollipops

Recipe from my friend Bebeth

Ingredients:

- Chocolate (tempered)
- Optional - Nuts, candies, mallows or rice crisp

Equipment: Lollipop or chocolate molder and lollipop sticks

Directions from this link:

If desired, add nuts to any or all of the chocolates. Pour the chocolate into the molds, filling them to the top. Set the sticks in place by inserting them just far enough to be secure within the mold you are using. Set the molds aside to allow the chocolate to set. When set, simply pop out the lollipops.
If you are using molding compound, roll it into a 1/2-inch-thick rectangle on top of a sheet of parchment paper. Using a sharp paring knife, cut out whatever shapes you would like and remove the cutout, leaving the homemade mold. Spray the inside edge of the molding compound with vegetable cooking spray and pour the chocolate into the cut out space. Insert the lollipop sticks and let cool completely before removing the molding compound. When finished, the molding compound can be saved and reused for another day.
How to Temper Chocolate (From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres):
Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper.
One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer.
Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk.
The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess.
A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.

Chocolate Lollipops

Thursday, November 18, 2010

Korean Food

Korean Food

Bulgogi - Korea's most famous beef dish.

Recipe: - from this link

Ingredients
  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon sesame seeds
  • 1 clove garlic, minced
  • 1 teaspoon white sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 pound beef top sirloin, thinly sliced
  • 1 green onion, chopped
  • 1/2 yellow onion, chopped

Directions

  1. In a large resealable plastic bag, combine soy sauce, sesame oil, sesame seeds, garlic, sugar, salt, black pepper. Place beef and onions in the bag; seal, and shake to coat the vegetables and beef with the sauce. Refrigerate for at least 2 1/2 hours. I prefer to marinate mine overnight.
  2. Preheat an outdoor grill for high heat. Remove meat from marinade, and place on a large sheet of aluminum foil; seal. Discard marinade.
  3. Place on grill, and cook for 15 to 20 minutes, or to desired doneness.
Samgyeopsal - (삼겹살; Korean pronunciation: [samɡjʌp̚sal]) is a popular Korean dish. Commonly served as an evening meal, it consists of thick, fatty slices of pork belly meat (similar to uncured bacon). The meat is not marinated or seasoned, and cooked on a grill at the diners' table. Usually diners grill the meat themselves and eat directly from a grill.

Recipe: from this link and shared by my student Jihyun Choi

4 pounds of fresh pork belly
Green onions
Green chili peppers
Mushrooms
Carrot
Garlic
Lettuce
Hot pepper flakes
Soy sauce
Sugar
Honey
Hot pepper paste
Soybean paste
Sesame seeds and sesame oil

Cooking Method

First, brush your table-top BBQ grill lightly with oil and then bring it up to a high heat, place the pork belly onto the grill and then cook it until it is done.

Once cooked, the pork can be removed, sliced and then instantly served into lettuce wraps alongside the accompaniments. They are best eaten straight away, in one mouthful as is typical of the way the meal is eaten in Korea.

Korean Fried Tofu -
Fried Tofu is a wonderful side dish and quite easy to make. It doesn’t require a lot of ingredients or time, so it’s a perfect dish for a beginner in Korean cooking.

Recipe: from this link

Tofu 1
Chopped Green Onion 1T
Soy Sauce 2T
Chopped Garlic 1t
Sesame Oil 1t
Red Pepper Powder 1t
Sugar 1t 1. Slice tofu 1/2-inch thick.
2. Pan-fry both side of Tofu on medium-high heat until browned.
3. Mix chopped green onion, chopped garlic, sesame oil, red pepper powder, and sugar.
4. Spread the sauce on the fried tofu and saute for 3-4 minutes over low heat.
5. Server as a side dish

맵지 않게 해주세요. (Maepchi ahngae haechusaeyo.) Heehee! I don't eat spicy food! ^^ 
감사합니다. (KAMSAMHANIDA!)^^

Friday, November 12, 2010

Bagnet with Arosep Salad

Bagnet with Arosep Salad

Bagnet - The bagnet (click for more info) from Ilocos Norte is locally known as chicharon or deep-fried pork meat.

Recipe: 
Bagnet OR Lechon Kawali (Crispy Pan-Fried Roasted Pork)

Arosep Salad:
Arosep / Lato (seaweed / Sea grape) - click the link for photo
Tomato
Egg Plant (fried)

Vinaigrette:
Vinegar
Soy Sauce
Pepper
Cilantro leaves
Aji ginisa mix





Bagnet With Arosep Salad on FoodistaBagnet With Arosep Salad

Cooking and Baking

Modern Kitchen Designs - click for more photos
My dream kitchen
Gee, they're all beautiful! hmmm, I'll have one soon. ^^ Anyway, I'm not a fan of food. I'm very picky when it comes to food, I'd prefer eating white meat for chicken, vegetables (just a few like: cabbage, carrots and beans only), fish (kung meron maghihimay then i'll eat), Pork or Beef (basta walang taba ok!) and I don't eat spicy food. Obviously, I am this thin...
naks! yan lang pinaka maganda kong picture! hehehe!
However,  I love Cooking and Baking. I studied baking class for 3 years and I learned how to cook from my mom. She's the best!

Mommy and Calleigh
Wanna see an example of her specialty?

stuffed bell peppers (which I don't eat) ^^
Again, I love cooking and baking, provided I have the time! I have too many critics at the table. ^^ Things that I knew would surprise my  husband when he came home from
work. Sounds very 1950ish, doesn’t it?  But it’s true.  I took great
pleasure in introducing something new and having his face light up with
surprise.  Even more surprising to both of us, was just how good it
tasted.

I am, however, a very visual and tactile cook like you guys are. I
decide that something is done primarily by nose, secondarily by sight,
then by stabbing it a few times with a toothpick or spoon just to make sure it's
done. 

But, I must say though, my true love is in baking…. I guess the reason I prefer baking over cooking is that it is very formulaic, it follows a set pattern and rules and a certain way of
putting it all together. It's consistent and predictable, and I like it that way. I am always dreaming of baking something fun and delicious for my munchkins!!

Please follow this blog because I will be sharing some of our recipes. ^^ Thanks!