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LIST: New recipes for New Year.

LIST: New recipes for New Year !-- -- ( - December 28, 2018 - 6:59pm MANILA, Philippines The holidays are all about whipping up meals for the whole family, so it is always a challenge to serve something that is special but low-maintenance in terms of cooking and preparation.

When was the last time you prepared food for a small party or someone you really wanted to impress? You thought to yourself "kering-kerina to," only to find yourself four hours later, struggling to come up with anything decent. To help one with kitchen work, milk brand Alaska recently introduced Creacutema-Asada, which aims to blend the creamy goodness of "creacutema" (all-purpose cream) and the distinct sweetness of "condensada" (condensed milk) in one.

The result is a convenient sweet thick creamer that works for all sorts of creamy desserts, but can also help make some savory dishes a bit more interestingthink creamy sweet spaghetti for the kids or creamy chicken afritada or pastel. Here are some recipes to try in time for New Year.

Tofu Sisig

Tofu Sisig (top) and Quezo de Bongga Main300 g tokwa, washed and drained well then cut into cubes1/2 cup Alaska Evaporada150 g ground pork4 cloves garlic, minced3 tbsps diced onions1 1/2 tsps liquid seasoning1 can 85-gram liver spread1 pc green chili (sili pansigang), sliced1 pc laurel leaf1 pc siling labuyo, sliced For topping1/2 cup mahu (pork shreds) or chicharon3 tbsps diced onions1 pc green chili (sili pansigang), sliced For the sauce1/3 cup mayonnaiseReserved evaporated milk1 tbsp condensed milk Procedure ol Marinate tofu in evaporated milk for 30 minutes. Drain, reserve milk.

Deep-fry tofu pieces until brown. Set aside.

Saute garlic, onion and pork in a little vegetable oil until fat comes out. Add liquid seasoning and liver spread and saute for three minutes.

Add in green chili, laurel lead and siling labuyo. Saute for 3 minutes then add back fried tofu.

Toss to blend. Put in a platter.

Top with mahu or chicharon, diced onions and sliced chili. Drizzle with mayo-milk sauce.

To make the sauce: combine mayonnaise, reserved evaporated or condensed milk. Serve with sisig.

Serves fourPreparation time: 40 minutesCost per serving: P22.40Suggested selling price: P50.00Profit: P27.60servingChef's tip: For lower cost, omit the additional toppings and just serve sisig with the sauce. Quezo de Bongga (Stove Top Quezo de Bola Pasta)

The classic Mac n' Cheese made richer and more festive with Quezo de bola.

Ingredients 500 g penne, cooked as per package instructions, drained and set aside2 tbsps vegetable oil4 cloves garlic, chopped1 small onion, chopped2 cups rough-chopped spinach, leaves only1 cup diced yellow bell peppers1/2 tsp sea salt3 tbsps butter2 tbsps flour1 555ml evaporated milk (1.5 large cans)1 1/2 cups chicken broth, using 1 cube bouillon and 1 1/2 cups hot water1/2 tsp pepper, freshly ground1 Tbsp yellow mustard (up to 2 tablespoons, or to taste)15-20 basil leaves, chiffonade2 cups grated Queso de Bola Preparation ol In a large frying pan over medium heat, saute 1 chopped onion until translucent. Increase heat to medium-high and then add 4 cloves of chopped garlic, 2 cups chopped spinach, 1 cup diced yellow peppers and frac12 tsp salt.

Stir constantly and cook for about 6-8 minutes or til vegetables are just tender. Transfer vegetables to a plate and set aside.

In the same pan, over medium heat, melt 3 Tbsp of butter and stir in 2 tbsp of flour and cook the mixture for a minute. Stir in 1 frac12 large cans of Alaska Evaporated Filled milk.

Melt 1 chicken cube in 1 frac12 cups of hot water and stir into the mixture. Bring the mixture to a boil as you stir continuously.

Add 1 tbsp of yellow mustard. Add the 1 frac12 cup of grated Queso de Bola and turn off the heat.

Stir in the cheese until it has melted completely. Stir in the 1/2 tsp of pepper and the cooked vegetables.

Stir in 500g of penne, cooked al dente, and pour into a serving dish. Top pasta with 1/2 cup of grated queso de bola.

Shake Your Bumbong (Puto Bumbong Shake)

Shake Your Bumbong (left) and Yelo Is It Me You're Looking For Turn your leftover kakanin into a thick and yummy holiday milkshake. 4-6 pcs Puto bumbong, chopped into bite size pieces2 cups ice1/2 cup condensed milk - can be adjusted according to desired sweetness1/3 cup evaporated milkThe quantity per ingredient is just a rough estimate.

Procedure ol Chop puto bumbong into 4-6 bite-sized pieces. Set aside in the freezer overnight.

In a blender, add 2 cups ice, frac12 cup of condensed milk, 1/3 cup of evaporated milk. Blend until the ice is crushed to smaller pieces.

Add the frozen puto bumbong into the mixture. Blend the mixture until fully combined.

Yelo Is It Me You're Looking For (Avocado/Mango Ice Cream)

Instant creamy ice cream you can do at home2 cups cubed avocado/mango1 cup Alaska Sweetened Condensed Filled Milk1/2 cup evaporated milk1 all purpose cream, chilled1/4 tsp kosher salt Procedure ol Whip the chilled all purpose cream to stiff peaks and set aside in the refrigerator. Combine cubed mango or avocado, condensed milk, evaporated milk, and salt in a blender.

Blend in medium speed until fully combined. In a large bowl, fold in blended mixture.

Fold in the chilled whipped cream mixture from earlier. Transfer into a freezer-safe container.

Freeze for at least eight hours or up to five days. Creamy Fruity Pudding

Creamy Fruity Pudding.

Alaska/Released Ingredients: 1 Fruit Cake Loaf1 pack Alaska Crema2 pcs Eggs, smallPowdered Sugar for dusting Procedure ol Preheat oven to 320F or 160C. Grease and flour 9 x 13 inch pan, and set aside.

Chop fruit cake into 1 inch cubes and place into prepared pan. In a medium sized bowl, combine crema and eggs.

Beat until well incorporated. Pour crema mixture over fruit cake cubes.

Bake for 30 to 35 minutes. Dust with powdered sugar.

Serve Warm. Al Dente Fettucine with Seared Beef and Sour Cream (left) andChocolate Penne Rigate with Dried Fruits and Walnuts.

Fly Ace Corp./Released Locavore's Executive Chef Mikel Zaguirre and Raintree Group of Restaurants' Corporate Chef Kalel Chan have recipes to share using Dontildea Elena Olive Oil and Al Dente Pasta that aim to keep one's holiday dishes healthy, without sacrificing flavor.

"Filipinos often see olive oil as pang sosyal lang'", Fly AceCorporation's Group Product Manager for Edible Oils Zen Prudentino said. "However, we want to get their trust by showing how dishes they enjoy in restaurants that are prepared by professional chefs can easily be recreated at home.

" Olive oil is one of the healthiest types of oil in the market. It contains good fat and antioxidants.

Serveyour family with pasta dishes from Filipino chefs. These recipes require minimum effort on your part but will surely let your family think you took the time to learn a difficult recipe for them this season.

Al Dente Fettucine with Seared Beef and Sour Cream

Yield: Three to four peopleTime it takes to prepare: 30 minutes Ingredients:3 Tbsp Dontildea Elena Olive Oil150 g Al Dente Fettucine1 tbsp capers2 tbsp red wine200g marinated beef tenderloin, cleaned2 tbsp white onion, finely chopped1 tbsp garlic, peeled and finely chopped2 tbsp worcestershire3 tbsp sour cream Beef Dry Rub1 tsp pimenton, sweet1 tsp cocoa powder, unsweetened1/2 tsp cumin powder1/4 tsp all spice powder1/8 tsp cinnamon powder1/8 cayenne pepper powder Combine all ingredients together and set aside to use for marinating beef tenderloin. Procedure1. Sear beef tenderloin with olive oil until desired doneness is achieved and let the meat rest.

2. In a pot, boil 2L of water and add salt.

Cook fettucine for seven to eight minutes and set aside.3.

Using olive oil from the seared meat, saute the onion and garlic briefly.4.

Add the capers and deglaze with red wine.5.

Add the cooked fettucine and season with worcestershire.6.

Slice the beef tenderloin.7.

Plate the pasta and add the slices of beef tenderloin8. Add the sour cream and serve. Chocolate Penne Rigate with Dried Fruits and Walnuts

Yield: two persons Ingredients:frac12 Cup Al Dente Penne Rigate1 cup Belgian chocolate, melted1 tbsp dried apricot, chopped1 tbsp dried cranberries, chopped1 tbsp walnuts, choppedProcedure: 1.

Cook the Al Dente Penne Rigate. Set aside until cool.

2. Line up the cooked rigate in a foil or mesh then pour in the melted chocolate.

3. Sprinkle the apricot, cranberries, and walnuts. 4.

Let it cool for 30 minutes then ready to serve. Deni Rose M.

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Publication:Philippines Star (Manila, Philippines)
Article Type:Recipe
Geographic Code:1U9AK
Date:Dec 28, 2018
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