Meatballs Adobo recipe
(please watch the video below for cooking procedure)
Ingredients::
500 grams ground pork
1 cup finely minced onion
1 tbsp minced garlic
2 - 3 tbsp vinegar
3 tbsp soy sauce
1/2 cup bread crumbs
hard boiled quail eggs
1/2 tsp ground black pepper
1/2 tsp salt
1 cube soup stock
2 - 3 pieces bay leaves
1/2 cup water
1 tbsp cooking oil
In a large bowl seasoned the ground pork
with salt and ground black pepper, mix well.
Add minced onions, bread crumbs and raw eggs
mix all the ingredients until well blended
form a ball
Heat oil in a cooking pan, saute garlic
Add ground black pepper, then fry meat balls
together with garlic and ground black pepper
fry meatballs until golden brown
Add vinegar, soy sauce, water, sugar,
bay leaves and soup stock, cover and
and cook for 30 to 35 minutes
Taste and add seasoning if necessary
Add hard boiled quail eggs
Cover again and simmer for 2 minutes
Turn off the heat and let stand for
2 to 3 minutes before serve
Kalamay is a Filipino delicacy made of glutinous rice (malagkit na bigas)for traditional kalamay making using galapong,(ground glutinous rice).There are different versions making kalamay using glutinous rice flour for convenience, I've learned this simple and easy way of making kalamay from my mother, just steamed the kalamay dough, cut into desired shape then soak kalamay in sweet syrup flavored with pandan and langka. Give a try and ENJOY!
Kalamay sa latik w/ syrup
(please watch the video below for procedure)
Ingredidients:
For latik:
2 cans thick coconut milk
For Kalamay dough:
3 cups glutinous rice flour
2 tbsp white sugar
1/2 coconut milk or water
For Sweet syrup:
1 1/2 cups water
2 cups white sugar
1/2 cup langka (jack fruit cut in strips)
1 tsp vanilla extract
2 pieces pandan leaves
in deep woke or cooking pot
pour in 2 cans coconut milk
to make latik first
combine flour and sugar in a large bowl
gradually add coconut milk or water
mix well until well blended
prepare the steamer, line with cooking paper
rub with oil from cooked latik ,(coconut curd)
arrange and flatten the dough evenly
steam for about 30 minutes
remove the kalamay from the steamer
and transfer it to a large tray or plate
let it cool down for about 2 hrs.
make sweet syrup:
in sauce pan, combine water and sugar
and pandan bring to a boil for 15 minutes
(lower the heat) add langka and cook for
another 10 minutes
wait until syrup completely cool down
Star cutting Kalamay as desire shape and size
soak in sweet syrup every pieces of kalamay
transfer kalamay into serving plate
sprinkle with latik in top
now it's done and ready to serve
This is my own version of making baked blueberry cheesecake using blueberry compote or blueberry puree,this creamy and delicious blueberry cheesecake mixture layered it over the buttery graham crackers crust as it base,
Blueberry Cheesecake recipe
Ingredients:
Crust:
1 1/2 cups graham crackers crumbs
1 tbsp granulated sugar
5 tbsp melted butter
Filling:
450 grams cream cheese
1 cup granulated sugar
3 tbsp blueberry puree
2 large eggs
1/4 tsp salt
1 tsp pure vanilla extract
lemon zest (from 1 lemon)
1 cup sweetened bluberries
Gelatin Topping:
6 grams powdered gelatin
5 tbsp boiling water
2 tbsp sugar
2/3 cup blueberry juice
(juice / syrup from sweetened blueberries)
