Ham and Cheese Empanada

Make the dough using:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/3 cup white sugar
• 1 egg yolk

• 1/2 cup water
• 
  
• 2 tablespoons all-purpose flour for dusting
• 2 tablespoons melted butter for brushing

              

The Filling...  Ham

Cheese

Fill the formed dough about a tablespoon each of ham and
cheese.

Lock the edges

Deep fry in oil.. or bake until cooked.

Serve.... Happy eating!!!

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Mushroom Soup Pasta

1 can campbell's golden mushroom soup

1 medium onion chopped

2 cloves garlic

5 pcs square ham or any meat of choice chopped

1/2 cup cheese grated

1/2 cup water 

Salt and ground pepper to taste 

1. Saute garlic and onion... add in the chopped meat and brown a little.

2. Add soup, water and season with pepper and salt.

3. Simmer and add cheese leave portion for garnishing... 

4. Mix in cooked cooked pasta... and serve 

Enjoy!!

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Chewy Nuts

Here's my own version of chewy nuts
I used:

2 packs of 150g mallows
1/2 cup butter
1/2 cup nut of choice

Melt mallows and butter in a double boiler

See them melting beautifully.

Add the nuts after mallows melted.

Place in molder and let cool then refrigerate for ease of slicing.

Enjoy!!

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Facebook Cheesecake

Facebook Cheesecake

 Mixture

2 3/4 teaspoons gelatin allow to bloom then split into two bowls

1 kg (2.2 pounds) cream cheese

1  1/3 cups sugar

250ml juice from tinned fruit (I used a mixture of pineapple/mango/passionfruit) if you prefer you can use milk instead

200g (7.05 ounces) white chocolate

1/4 teaspoon blue gel colouring

For first half of the mixture

150ml cream

half of the bloomed gelatin

For second other half of the mixture

150ml cream

other half of the bloomed gelatin

Line a tissue box or container 11cm (4.33 inches) square at the end and 21cm (8.27 inches) long.  If using a tissue box add support to it using extra boxes.

Print the FaceBook logo 11cm (4.33 inches) 

Sprinkle the gelatin over cold water, stir it in and then set it aside.

Place your cream cheese into the bowl of a mixer and then mix it on high speed for a few minutes until it is soft and smooth.

Beat in the sugar, scraping down the sides of the bowl a few times as you go.  Add the colouring of your choice

Melt the white chocolate and in the microwave or over a double boiler.   Allow it to cool slightly if using the double boiler and then pour it into your cream cheese mixture and whip thoroughly.

Add the juice and mix that in until it looks glossy and smooth.

Split the mixture in half by measuring out 750ml or 3 cups of mixture into a seperate bowl.  Cover one half with plastic wrap and leave it at room temperature.

Take your first 150ml of cream, I am using cream that is 35% fat and whip it until you get nice soft peaks.

Split your gelatin in two halves and heat the one half in the microwave until it is liquid, keep an eye on it so it doesn’t bubble over.

Pour this gelatin over the cream cheese mixture and quickly mix it through.  Then fold in your whipped cream.

Pour some of this into the tissue box up to the correct level, see the video for a demonstration

Line a second container the same length as the tissue box and at least 7cm (2.76 inches) wide with foil.   Pour some cheesecake mixture to the required height   Place both of those in the fridge for at least 3 hours.

You will have a small amount of cheesecake mixture left, cover the bowl with plastic wrap and leave at room temperature.

Facebook  f coconut gel recipe

400ml coconut cream

225ml cream

2 1/2 tablespoons gelatin

1/2 cup or 125ml water

4 tablespoons or 67g (2.36 ounces) sugar

Sprinkle gelatin over cold water and set it aside.

In a saucepan heat your cream, coconut milk and sugar.  Continue to stir until it is hot and then remove from the heat and add in the gelatin, this will melt into the mixture as you stir it.

Take a brownie tin 17.5cm (6.89 inches) x 27cm (10.63 inches), line it with foil and pour in the coconut gel mixture.  If you allow the foil to overlap the edges it will make it easier when it comes to getting it out.  Place in the fridge until set.

Glaze for Facebook Cake

150ml tinned juices

300g (10.58 ounces) sugar

150g (5.29 ounces) glucose syrup or light corn syrup

350g (12.35 ounces) sweetend condensed milk

20g (0.71 ounces) or 2 tablespoons gelatin

120g (4.23 ounces) water

300g (10.58 ounces) white chocolate

1/4 tsp white colour

1/4 teaspoon blue gel colour (optional)

Sprinkle the gelatin over the water and set aside

Put your sugar, sweetened condensed milk juices and glucose syrup into a pan and heat until just before boiling.

Break your chocolate into pieces and add in your gelatin and chocolate and stir until they are melted, add coloring of choice I used 1/4 teaspoon of white and 1/4 teaspoon of blue.

Allow glaze to cool to 32C (89.6 degrees Fahrenheit) or until it no longer feels warm.

Using a soup ladle spoon mixture over the cheesecake allowing the excess to drip off.  For a smoother coat place it in the fridge and repeat the glazing a second time.   Refrigerate until the glaze stops dripping then use a hot knife to trim around the base.

Carefully transfer it to your serving platter.

Source:  Facebook Cheesecake

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How to Make Kimchi

Ingredients:

- 2 whole Napa Cabbage
- 1 Cup of Salt
-10 Cups of Water
- 7 Tbsp of Anchovy Sauce or Fish Sauce
- 1 1/4 Cup of Crushed Red Pepper
- 8 Pieces of Green Onion
- 1/2 of a Radish
- 1 Whole Garlic
- 1 Piece of Ginger
- 1/2 of an Onion
- 1/2 of an Apple
- 1/2 of an Apple Pear
- 4 Tbsp of Sugar

- Slice Napa Cabbage into bite size pieces and put into a large bowl.
- Mix water and salt together and pour over cabbage.
- Let the cabbage sit for 2 hours.
- In a blender, combine the garlic, onion, apple, apple pear, and ginger together.

Puree.
- Julienne the Radish and thinly slice the Green Onions.
- After 2 hours rinse the cabbage in cold water about 3 times.
- Combine all the ingredients together in a large bowl. (Rubber gloves recommended)
- Store the kimchi in room temperature over night and then keep in the refrigerator.

Enjoy!

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Kimchi Basic Sauce

 

Basic Sauce

INGREDIENT LIST
1 red bell pepper, rough chop
2 inch strip ginger, sliced
1/2 cup garlic, about 1 bulb
1/2 medium onion, rough chop
1/4 water

1 cup coarse red pepper powder for Kimchi making
3/4 cups fish sauce without MSG
1 tablespoon granulated sugar
1/3 cup water
5 stalks, diced green onions, about 1 cup


Cook’s Note:
Fish sauce can be substituted with salted baby shrimp. If using salted baby shrimp ,

add to the purée ingredients and purée together before adding the rest of the

ingredients.
Fish sauce should be pure anchovy fish sauce. The sodium content should be between

60-65%. Recommended brand: Tips(without MSG).



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Chicken Feet Caldereta

Chicken Feet Caldereta

Eating chicken feet may sound gross to you, but it is a delicacy with the Chinese, Vietnamese, Filipino and the Korean.

Even non-Asians are eating chicken feet. The Jamaican, South African, Trinidadian and South American have their own versions of chicken feet recipes.

Some say the reason that people ate chicken feet was not to waste any edible parts of the chicken. This could be true as most ethnic groups that ate chicken feet were traditionally from the lower income groups.

While other says, chicken feet is good for health.

Research  had shown that chicken feet contained a lot of collagen. This is the ingredient for younger looking skin.

So now you know, eating chicken feet will not only save all the edible parts of the chicken, but will also make you look younger.  

Source: Chicken Feet

We are used to cooking it grilled, or the authentic adobo, we make it spicy or brothy (it gives unique flavor to soup dishes). For a change I requested my sister to cook caldereta using chicken feet let's get down to the recipe...

Ingredients:

1 kilo chicken feet, cleaned and cooked thoroughly
1/4 cup vinegar or pineapple juice
1/4 cup soy sauce
2 cloves garlic, minced
1 onion, chopped
500 grams tomato sauce
1 small can liver spread
2 medium-sized potatoes, cut into cubed
2 pieces red and green bell pepper, cut into cubed
1/2 cup cheddar cheese, grated or cubed
cooking oil
salt and pepper to taste

1 medium-sized carrot, cut into cubed(optional)
2 pieces red chili(siling labuyo), chopped(optional)
2 pieces bay leaf(optional) 

Procedures:

Part 1

1. Clean the chicken feet thoroughly.
2. Cook it in low heat until well done. (We cook it at least 5 hours in low heat) or use a pressure cooker, would only take an hour or less to achieve the right tenderness you want.

Part 2

1. In a pan, heat oil and saute garlic and onions until translucent.
2. Add cooked chicken feet and continue sauteing until light brown.
3. Pour some broth, tomato sauce then simmer for 3 minutes.
4. Add liver spread, potatoes, carrots, chili and bell pepper then cook for 2 minutes.
5. Adjust seasoning according to taste then add grated cheese. Mix until cheese has melted.
6. Remove from heat then serve hot with steamed rice.

Other Chicken Feet Recipes

If you feel the urge to be adventurous, here are links to some chicken feet recipes that you might want to try:

• Chinese Recipe using Chicken Feet: Braised Chicken Feet with Mushrooms & Ginger
• Filipino Recipe using Chicken Feet: Spicy Chicken Feet with Oyster and Soy Sauce
• Korean Recipe using Chicken Feet: Hot Sweet & Spicy Chicken Feet
• Trinidadian Recipe using Chicken Feet: Chicken Foot Souse
• South African Recipe using Chicken Feet Walkie Talkie Recipe
• Jamaican Recipe using Chicken Feet Chick'n 'Foot' Soup

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