Responsive Ad Slot

Latest

Sponsored

Features

Buhay Pinay

People

Sports

Business Ideas for OFWs

Join us at Facebook!

Showing posts with label Food Trip. Show all posts
Showing posts with label Food Trip. Show all posts

Her rice-cooker cake goes viral

Posted on 07 January 2020 No comments

One of the joys of joining a cooking group on Facebook is seeing members getting all excited about dishes they cooked - or those shared by others, and then trying their best to replicate them.

For Filipino migrant workers in Hong Kong, no other cooking group could possibly be as fun and as educational than the Facebook page, ‘Domestic Workers’ Corner It’s All About Food’.
This group started by Rodelia P. Villar just two years ago was meant to make it easier for newly arrived Filipino domestic worker to cope with the cooking requirements of their employers, especially if they’re Chinese and prefer to eat their own food at home.

DWC’s food page became such a big hit that in no time, Villar and her fellow administrators had to open two other accounts to serve the other needs of their growing number of members.
But it is the Food page that remains as the happy place for members – where they get quick help from others when faced with the dilemma of what to cook for the day, how to cook a strange ingredient that their employer just handed them, or even just to gripe on how hard it is to cook several dishes on a tight budget.

CALL NOW!

Many members also use the page to poke fun at themselves whenever their cooking turns into a disaster, or share a dish that only a fellow Pinoy would love.

To the latter belongs Madel Reyes, a bubbly 31-year-old single mother of a 12-year-old girl who avidly loves to cook, and does not think twice about sharing not just her recipes, but also dishes that she whips up furtively because her Chinese employers are not inclined to eat them.

“Hilig ko po talaga magluto. Nanonood lang ako ng video sa YouTube then ginagaya ko. Patago lang ang pagluluto ko kapag wala ang amo ko, then binibigay ko sa mga kapitbahay kong maid din dito,” Madel says.

CALL OUR HOTLINE!

One dish she gladly shared with her Pinay neighbors and the recipe, with her fellow DWC members, is her no-bake glutinous rice cake. The cake which she cooked in a rice cooker and was made from just six easy-to-get ingredients, became such a hit with her fellow Pinays that her post immediately garnered 1,300 likes within their secret group.

In no time, several members began doing their own versions of Madel’s sweet glutinous rice cake. Some who didn’t want it too sweet substituted coconut milk for the condensed milk, others said they used the entire eggs and not just the yolk.

Others decided to take the challenge farther by adding ube flavor, carrots, nuts and other ingredients they fancied. Many were happy with how their cake ended up, while others reported disastrous results, but happily posted their creations anyway.

Call us!

Madel was so amused by the interest generated by her easy-to-do cake that she offered to give a reward to those who could give a new twist to her recipe, and gets to show proof that their employer liked the result.

So far, there has been no taker, most likely because the helpers who made their own cake preferred to keep it for themselves.

Madel herself says she does not eat many of the dishes she cooks for herself in her free time.
“Most of the time hindi ko kinakain ang niluluto ko kasi ayaw kong tumaba pero happy ako kapag ang luto ko na pinapakain ko sa iba ay pinupuri nila,” she says.

That includes the praise and comments that have come her way since she posted her highly popular and much-copied glutinous rice cake recipe.

Here’s Madel’s recipe:


Rice-cooker cake 

Ingredients:
1 can evaporated milk
1 can condensed milk
3 tablespoon melted butter
1/2 cup of sugar (optional)
4 egg yolks
1 cup glutinous rice

Procedure:
1. Mix everything together, then strain.
2. Pour ingredients into a rice cooker.
3. Cook for about 35 minutes or more, depending on your cooker.
4. Put grated cheese on top for a yummier taste.

(Note: No need to add water as that will make your cake too soft)


Royal Bibingka 

(Ube-flavored spin-off)
By Daneth Obbania Casibang

Daneth said she decided to cook her version of the viral cake as she was feeling stressed and wanted to do something to take her mind off her problems. She thanked the one “who shared this recipe,” then added, “Hindi mo alam kung paano mo ako napasaya ngayon.”

Ingredients: 
2 cups glutinous rice flour
2 eggs
½ cup coconut milk or gata
½ can evaporated milk
½ can condensed milk
2 tbsp melted butter
4 tsp sugar
grated cheese
ube flavor (optional)

Procedure
as given by Madel


Carrot rice-cooker cake

By Jenny Vieve

Ingredients: 
1 pcs medium sized carrot
2 cups flour
1 tbsp baking powder
2 tbsps sugar (add more if you want it sweeter)
2 tbsp cooking oil (naubusan lola mo ng butter)
2 eggs
Milk (tantiya lang or according to taste)

Procedure:
1. Mix all ingredients together (make sure the batter is not watery)
2. Cook in the rice cooker for at least an hour

And.... Why not try?

Not all succeeded in replicating Madel Reyes’s rice cooker cake, but it was all a good baking lesson learned

Some of those whose efforts were worth mentioning are lined up on the right.

Among the not-so-successful, the one below still had something positive to say about the result of her effort: “... pero masarap din.”

At least, she was not disappointed enough to not try again.



---
I-try mo ito, Kabayan: Kung interesado kang ma-contact ang mga advertiser namin dito, pindutin lang ang kanilang ad, at lalabas ang auto-dialer. Pindutin ulit upang tumawag. Hindi na kailangang pindutin ang mga numero.


Positive vibes

Posted on 16 December 2019 No comments
Jocelyn Barite (center) with her employers.


Rare are the times when someone who gets featured in our pages comes back with an enthusiastic “thank you” and reports on how the unexpected publicity has made a positive impact on her work.

With many people resorting to social media nowadays for their daily dose of attention, a feedback like this immediately draws a picture of someone who maintains a positive attitude and rarely lets the blues get her down.

And that, indeed, is Jocelyn Barite, whose Korean Beef Stew recipe we featured in September as one of three examples of how meat is made tender while cooking.

Call us!

Jocelyn was obviously happy because not only was her recipe published in The SUN, her male employer, according to her, also proudly showed off the article to his parents in New York.

What’s more, she said has just received a raise, and it is not hard to see why. In the recipes she shares below, Jocelyn shows how she makes her own sauce and improvise on the procedure so she gets to come up with dishes – or sauces – all her own.

Her joy in her work she attributes partly to her very supportive employers with whom she has been working for the past five years, and partly to the family she left behind.

Call us now!

Joyce, who is 43 and hails from Zamboanga del Norte, is married and has three children who make her proud. The eldest has already graduated from University of the Philippines in the Visayas , the second is about to graduate from a civil engineering course, while the youngest is just 11 and still in grade school.

She has worked in Hong Kong for 13 years, with the first 8 spent with a British and Chinese couple with two children. Joyce gives them a lot of credit for developing in her the love of cooking.

“Sir is a pilot kaya kung ano ang mga food na maganda sa ibang bansa (na napupuntahan niya) pinapa try niya sa akin (lutuin) pag uwi niya,” says Joyce.

CALL OUR HOTLINE!

In the last two years of working with them she says she was enrolled in a Japanese cooking class. “Doon nadagdagan ang idea ko sa pagluluto,” she says.

Unfortunately, their relationship did not have a happy ending. With barely two months before their last contract was to end, her male employer came home with a striped bag and told Joyce to pack in two hours so he could drive her out.

The reason? The employers said they saw one of her poems which told them they couldn’t trust her anymore.

Until now, Joyce still feels the pain of having been driven out unceremoniously from the home of a family she had cared so much for.

“Simula nang time na umalis ako until now masakit pa rin sa akin. Napapaluha pa rin ako at na mi miss ko ang dalawa kong alaga na ako ang nagpalaki.”

But true to her nature, Joyce still finds something good in what had happened. She says the couple gave her a good release letter, so she ended up with the caring family she now works with.

Even better, the love of cooking her former employers instilled in her continues to serve as a reminder of the good times they had, once upon a time. - DCLM


Eggplant parmesan 

Ingredients:
2 pcs medium eggplant
tomato sauce
2 eggs
bread crumbs
oil for frying
parmesan cheese

Procedure:
1. Peel eggplant then slice into lengthwise in medium thickness
2. Beat eggs and dip the eggplant slices. Roll in bread crumbs.
3. Fry the eggplant slices individually until they’re brown on each side. Set aside.
4. Pour enough tomato sauce to cover the base of a baking dish, then arrange the fried eggplants on top.
5. Pour more tomato sauce over the eggplants, then sprinkle with parmesan cheese.
6. Bake in oven at 150 degrees celsius for 20 minutes or until the cheese has melted.

For the dipping sauce, I use my own concoction.

Ingredients: 
2 cans Del Monte diced tomato, blended
8 cloves garlic, minced
1 tbs basil
1 tbs parsley
200ml vodka
olive oil

Procedure: 
1. Heat olive oil, then fry garlic until they’re light brown in color (do not burn)
2. Add blended tomato, basil, parsley, salt and pepper
3. Turn fire to low and simmer for another 15 minutes. Your sauce is ready.
(You can make more than you need, but make sure you put the remainder in a Ziploc bag which you should keep in the freezer until you’re ready to use it)


Chicken Kiev 

(My Style)
Ingredients:
2 pcs chicken breasts
2 eggs for dipping
butter
cheese
parsley
garlic
lemon juice
bread crumbs (with cheese, optional)

Procedure:
1. Mix together butter, parsley, garlic and lemon juice.
2. Make a hole in the middle of the chicken breast (like a pocket), then pour in the mixed ingredients, as well as cheese.
3. Close the hole and wrap with cling wrap. Put in the refrigerator to chill. (Best to keep the chicken in the fridge for at least an hour or overnight to soak in the flavor).
4. Beat the egg and dip each chicken breast before rolling in bread crumbs.
5. Fry in low fire until brown.
6. Put on a baking dish and bake at 150 degrees centigrade for about 20 minutes or until the inside part is totally cooked
7. Serve with steamed vegetable and mashed potatoes.
---
I-try mo ito, Kabayan: Kung interesado kang ma-contact ang mga advertiser namin dito, pindutin lang ang kanilang ad, at lalabas ang auto-dialer. Pindutin ulit upang tumawag. Hindi na kailangang pindutin ang mga numero.

CALL US NOW!
Call now!
Call us!

Call us now!
Call us!
CALL US NOW!
Call us!
CALL US NOW!
Call now!

JUST DESSERTS

Posted on 09 August 2019 No comments

We go sweet in this issue. More specifically, Pinoy sweet, as we collect recipes for traditional desserts in the Philippines which are,  however, often served as merienda (afternoon or tea-time) snack because they are laden with flour or glutinous rice, and are therefore, too heavy for rounding up a meal.

However, some restaurants or hotels have found that serving them bite-size, or alongside traditional desserts such as ice cream, make them look just the right thing to serve after a meal.
But for many Filipinos who were raised partaking these heavenly treats in their original size and form, plus mode of cooking, no fusion or twist could ever be as sweet.

However, recent innovations have made cooking these desserts a lot of easier.

BOOK NOW!

For instance, instead of going through the tedious process of soaking sticky rice, then grinding it to form the dough necessary to cook carioca and palitaw, you can just use glutinous rice flour which you can find in most grocery stores. Just add water and - voila! You have your dough.
For maruya, there are many recipes available online, each prescribing a different consistency for the flour and the ingredients you mix it with. But there is one key ingredient one must not dispense with, or substitute with something else, and that is our native saba banana.
But as with all recipes, one needs to find one that works best, or to keep improvising until the end-product looks as yummy as the one seen in the pictures or videos, or as unforgettable as the one your mother or grandma served to you as a kid.

Take your sweet time re-discovering these favorite Filipino treats!


Maruya (Banana Fritters )

Ingredients
6 pcs ripe saba bananas, mashed
1 cup all- purpose flour
1 tsp baking powder
1 egg, beaten
1 cup fresh milk
1 & ½ tsp vanilla extract
¾ cup granulated white sugar
½ tsp salt
¾ cups cooking oil

Call us!

Procedure:
1. Combine flour, baking powder, salt, and ½ cup sugar in a large bowl and mix well.
2. Gradually add the mashed bananas while mixing.
3. Add the egg, vanilla extract, and milk. Mix well to incorporate all the ingredients.
4. In a pan, heat half of the oil. When the oil becomes hot, scoop about ½ cup of the mixture and fry in the pan (add the remaining oil in the next batches).Fry both sides until the color turns golden brown.
5. Sprinkle the remaining sugar on both sides.
Serve and enjoy!


Carioca (Sweet Rice Balls)

From Panlasang Pinoy

Ingredients:
1 cup sweet rice flour (glutinous rice flour can be used as a substitute)
1 cup sweetened shredded coconut
3/4 cup coconut milk
2 cups cooking oil
Coating:
1/4 cup brown sugar
1/2 cup coconut milk

Call us now!

Procedure:
1. In a mixing bowl, combine sweet rice flour, sweetened shredded coconut, and coconut milk. Mix well until a dough is formed.
2. Scoop about a tablespoon and a half of the mixture then form into a ball shaped figure. Set aside.
3. Heat a cooking pot then pour-in cooking oil.
4. Deep fry the mixture that were formed into balls in medium heat for 5 to7 minutes or until the color turns light to medium brown.
5. Turn off heat and remove the balls from the cooking pot. Transfer the balls to a plate lined with paper towel. Set aside.
6. Start making the coating by heating a saucepan and pouring the coconut milk in. Let the coconut milk boil then add the brown sugar and stir continuously until the mixture thickens. Turn off heat.
7. Dip the fried balls into the coating then skewer, if desired.
8. Serve. Share and enjoy!


Palitaw (Pinoy Mochi Cakes)

From Lalaine Manalo, Kawaling Pinoy

Ingredients
1/4 cup sesame seeds
1/2 cup sugar
2 cups glutinous rice flour
1 cup water
1 cup grated mature coconut
water for boiling

Instructions
1) In a pan over medium heat, toast sesame seeds, stirring frequently, for about 30 to 40 seconds or until lightly browned and fragrant. Remove from heat and allow to cool.
2) In a bowl, combine toasted sesame seeds and sugar. Set aside.
3) In a bowl, combine rice flour and water and mix into a soft, pliable dough.
4) Divide the dough into portions and using the palm of hands, shape into balls and then flatten into oval disks about 1/4-inch thick.
5) In a pot over medium heat, bring about 5-inch deep of water into a rolling boil. Individually drop the rice patties into the boiling water, making sure not to overcrowd the pot. Cook for about 2 to 3 minutes or until the patties float to the surface,
6) Using a slotted spoon, remove from the water and drain well. Arrange in a single layer on a parchment-lined platter to keep from sticking together and let cool just enough to touch.
7) While still warm, roll the palitaw on grated coconut to fully coat. Sprinkle with sesame-sugar mixture before serving, or serve on the side.

Tips on how to make the best Palitaw:
1) To get the perfect chewy texture, you need the right ratio of glutinous rice flour and water. Not enough liquid and the cakes will be hard to chew. Too much and the patties will be hard to form.
 2) I find 1 cup of water to 2 cups of flour yields the best texture for my taste. The mixture will look dry at first but keep on mixing with your hands until it gathers into a smooth dough. The consistency you’re looking for is like that of soft, pliable putty.
3) For more uniform size, use a small scoop to portion out the dough and use the palm of your hands to roll each portion into a ball and then flatten into an oval shape about 1/4 thick. If the dough is sticking, wet hands in between shaping.
4) Once the patties rise to the surface, use a slotted spoon to remove them from the water right away to keep from over-cooking. Drain well.
5) Let them cool just enough to touch and begin rolling in grated coconut as they coat better when still warm.
6) Roll the patties immediately in coconut but sprinkle the sugar-sesame mixture when you’re ready to serve as the sugar tends to dissolve over time. Or you can serve it on the side and allow the guests to sweeten the cakes as they like.
 ==
I-try mo ito, Kabayan: Kung interesado kang ma-contact ang mga advertiser namin dito, pindutin lang ang kanilang ad, at lalabas ang auto-dialer. Pindutin ulit upang tumawag. Hindi na kailangang pindutin ang mga numero.

Call us!
Call us!
CALL US!
Call us now!
CALL US!



















CALL US! WE MIGHT BE ABLE TO HELP

Ribs, ribs, ribs

Posted on 17 July 2019 No comments
Everybody seems to have her/his own recipe for cooking ribs- pork or beef, sliced or rack. Most would swear by recipes handed down through generations, or newly found on social media and other food sharing groups. A few would have just a few key ingredients, with the quality of the meat being more important. But whatever the ingredients are, the goal seems universal. The meat from ribs must be so tender they literally fall off the bone.
Below is a selection of recipes culled from different sites, some shared by well-known chefs, others by Filipina members of the Facebook page Domestic Workers Corner, who are all eager to help each other in impressing picky employers. Each one a must-try.


4-ingredient Sticky Ribs 

From Marion’s Kitchen
Ingredients: 
½ cup hoisin sauce
½ cup ketchup
½ cup sriracha chilli sauce (or any spicy sauce you prefer)
1kg  rack of pork spare ribs, cut into individual ribs
sea salt

Call us!

Instructions: 
1. Preheat the oven to 120°C.
2. Combine the hoisin, ketchup and sriracha in a large bowl. Reserve ¼ cup in a separate small bowl.
3. Season pork ribs with salt, then add them to the large bowl and toss until each rib is evenly coated. Transfer to a baking tray lined with foil. Place another sheet of foil on top and seal the bottom and top pieces to form a tight foil ‘bag’. Cook in the preheated oven for 2 hours.
4. Remove the ribs from the oven. Turn the oven up to 200°C.

Call us now!

5. Transfer the foil bag to a heat-proof surface. Remove the top layer of foil, being careful because the steam inside the bag will be hot. Line the baking tray with another clean piece of foil. Transfer the ribs to the lined baking tray and generously brush each rib with the sauce you reserved earlier. Place the tray back into the preheated oven, uncovered, for 5-10 minutes or until the edges of the ribs are just starting to char.
6. Remove the ribs from the oven and pile onto a serving plate. Serve with plenty of napkins!

Spicy BBQ Beef

From the Asian Food Channel
Ingredients:
1lb sliced beef ribs
½ Asian pear, finely grated
14 garlic cloves, finely chopped
200 ml soy sauce
3 tbsp sesame oil
3 tbsp soft brown sugar.




Procedure:
1. Mix all the ingredients except the beef ribs to make the marinade
2. Marinate ribs and refrigerate for at least 4 hours
3. Grill ribs until charred and cooked. (You may brush the ribs with some of the leftover while grilling)
4. Cut ribs across the bones and serve.


Steamed Pork Ribs with Tausi

From Marie de Guzman Bautista in DWC Its’all about food

Ingredients:
1 lb of pork ribs chopped into 2-inch pieces
Brown sugar
White pepper powder
Cornstarch
Dash of Shaoxing wine (optional)
Light soy sauce
Sesame oil
Tausi or black bean sauce
Minced garlic
Few pieces red chili (optional)
Chopped spring onion

Procedure:
1. Marinate pork ribs with brown sugar, white pepper powder, cornstarch, Shaoxing Wine(optional), light soy sauce, sesame oil, tausi and minced garlic for at least 1 hour to obtain good taste and better result.
2. Transfer to a steaming dish. Add red chili to enhance the flavor (optional).
3. Steam over high heat (obtained by boiling water for 20 mins.) Could also be done while cooking steamed rice.
4. Garnish with chopped spring onions.

(Another DWC member, Prinslyn Rivera Bentillo offered a simpler recipe consisting of dry black beans, garlic, ginger, corn starch, oil, light soy sauce, dark soy sauce, sugar and salt. Just estimate the proportion of all the ingredients, she said. Mix all ingredients then use as marinade for the chopped ribs, then steam).


Pork ribs with taro

From Shiela Omega Fabroa, DWC’s resident chef

Ingredients:
Pork ribs, cut into small square pieces
Dark soy sauce
Sugar
Sesame Oil
Cornstarch
Magic Sarap (optional)
Ginger, sliced
Rice Wine
Taro, chopped

Procedure:
1. Marinate pork ribs in dark soy sauce, sugar, sesame oil, cornstarch and Magic Sarap for at least one hour.
2. Fry ribs with ginger, then add rice wine
3. Add 1 ½ cup hot water until ribs become tender
4. Add chopped taro


Classic Braised Beef Short Ribs

From the Stay At Home Chef
Classic Braised Beef Short Ribs are cooked low and slow until they reach fall-off-the-bone deliciousness. This simple dish is a classic that is full of comfort food flavor.

Ingredients
6 (about 4 pounds) bone-in short ribs
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons extra virgin olive oil
1/2 white onion diced
2 to 3 cloves garlic crushed
1 cup beef broth
2 tablespoons worcestershire sauce
1 sprig fresh rosemary

Procedures
Preheat oven to 350 degrees.
1. Season all sides of the short ribs with salt and pepper.
2. Heat a heavy, oven-safe pot over high heat. Add in olive oil and allow to heat briefly. Sear short ribs in olive oil, about 1 minute per side. Remove from pot and set aside.
3. Add in onion and saute 2 to 3 minutes. Add in garlic and saute 1 minute more.
4. Pour in beef broth and Worcestershire sauce. Bring to a simmer. Add in meat. Place a rosemary sprig on top.
5. Cover and transfer to preheated oven for about 2.5 hours, until meat is tender.
Preparation Time: 10 minutes
Cooking Time: 2 hours, 30 minutes
==
I-try mo ito, Kabayan: Kung interesado kang ma-contact ang mga advertiser namin dito, pindutin lang ang kanilang ad, at lalabas ang auto-dialer. Pindutin ulit upang tumawag. Hindi na kailangang pindutin ang mga numero.


Don't Miss