Coffee Jelly

COFFEE JELLY

INGREDIENTS

·         1 cup all purpose cream

·         ½ cup condensed milk

·         1 pack unflavored gelatin

·         ½ cup sugar

·         2 tbsp instant coffee

·         1/3 cup hot water

PROCEDURE

1.       Cook gelatin powder according to package direction.

2.       Gradually springkle one sachet of gelatin powder in water and stir until dissolved.

3.       Heat while stirring constantly.

4.       Add sugar and coffee dissolved in 1/3 cup of hot water.

5.       Keep on stirring until it boils.

6.       Slowly pour mixture into mold and let it cool, set aside,

7.       In a large bowl put the all purpose cream and beat it with a whisk for about 1 to 2 minutes.

8.       Then add condensed milk and continue beating for another minute. Set aside.

9.       When the gelatin set, cut it into cubes and transfer the cubes into a bowl.

10.   Add the cubed gelatin into the cream mixture and fold it gently.

11.   Chill for 2 to 3 hours before serving.

12.   Serve and Enjoy!

Watch video tutorial here:

 

Clam Soup

CLAM SOUP

INGREDIENTS

·         1 kilo clams

·         2 medium size tomatoes, sliced

·         1 medium size onion, quartered

·         1 thumb size ginger

·         1 cup horseradish (malunggay leaves)

·         Fish sauce

·         Ground black pepper

·         2 ½ cups water

PROCEDURE

1.       In a pot put the water, ginger, tomatoes and onion then bring to boil.

2.       Add ground black pepper and fish sauce.

3.       Add the clams, cover the pot and boil for 2 minutes or until the shells opened.

4.       Add the malunggay leaves then simmer for a minute and turn off the heat.

5.       Serve hot. Enjoy!

Watch video tutorial here:

 

Pancit Bihon

PANCIT BIHON

INGREDIENTS

·         500g bihon noodles

·         300g chicken breast

·         250g kikiam, sliced

·         1 medium size carrot, julienned

·         2 stalks celery, sliced

·         ½ cabbage, sliced

·         1 cup green beans, sliced

·         1 medium size red bell pepper, julienned

·         1 medium size onion, minced

·         4 cloves garlic, minced

·         1 pc chicken broth cube

·         1/3 cup soy sauce

·         Ground black pepper

·         Cooking oil

·         2 ½ cup water

PROCEDURE

1.       Boil chicken in a pot with 2 ½ cup of water for 15 minutes.

2.       Take chicken out of the water and let it cool for a while. Set aside the chicken broth.

3.       Cut the chicken into cubes or tear into shreds and set aside.

4.       In a pan add oil and fry the kikiam until golden brown, set aside.

5.       Now using a wok, add oil and saute onion, garlic and carrots for about 4 to 5 minutes.

6.       Add chicken and kikiam, cook until the chicken have slightly browned.

7.       Add bell pepper, celery and green beans then stir fry for about 5 minutes.

8.       Add the chicken broth, chicken cube, soy sauce and ground black pepper then mix.

9.       Add the cabbage and cook for 2 minutes.

10.   Soak noodles in water for a maximum of 10 minutes. (This make it soft and easier to handle when cooking)

11.   Drain the water after soaking.

12.   Add the noodles and mix with the vegetable mixture. (No need to worry about the broth the noodles will absorb it once done)

13.   Serve with calamansi or lemon wedges on the side. Enjoy!

WATCH VIDEO TUTORIAL HERE:

 

Beef Pares

BEEF PARES

INGREDIENTS

• 1/2 kilo beef brisket
• 1 medium size onion, minced
• 3 cloves garlic, minced
• 2 tbsp ginger, minced
• 3 tbsp scallions, chopped
• 4 tbsp cornstarch
• 1/4 cup soy sauce
• 3 pieces star anise
• beef cube
• 3 tbsp sugar
• Salt and pepper to taste

PROCEDURE

1.  In a boiling water add whole peppercorn and 1 tsp of salt.
2. Put-in the beef then boil until the meat is tender.
3. Slice the boiled meat in cubes and set aside. Do not throw away the stock used for boiling
4. Place the oil in a pan then heat-up. Saute the garlic, onion, and ginger.
5. Put-in the sliced meat and saute for about 2 to 3 minutes.
6. Add the soy sauce. Then pour the stock used in boiling the meat, then bring to a boil
7. Put-in the star anise and beef cube and simmer for 10 to 15 minutes.
8. Add salt and ground black pepper according to taste.
9. Dilute the cornstarch in 1/4 cup of water. Then pour mixture in the pot. Cook for about 2 to 3 minutes more or until the sauce has thickened. 
10. Garnish with scallions on top. Serve with Garlic Rice and Enjoy!

Watch video tutorial here: