Mango Cream Cheesecake Recipe

Ingredients:

1 (250-gram) otap pack

4 tablespoons melted butter

1 (227-gram) softened cream cheese

1/4 cup condensed milk

1 teaspoon vanilla extract

1 cup all-purpose cream

2 tablespoons unflavored gelatin

1/4 cup hot water

1/4 cup fresh mangoes, chopped

Preparation Instructions:

Pulse 1 (250-gram) otap pack in a food processor (or crush manually) to make crumbs, around 2 cups.

Mix with 4 tablespoons melted butter and press into the bottom of an 8×8-inch pan. Chill until ready to use.

Using a hand mixer, beat together 1 (227-gram) softened cream cheese, 1/4 cup condensed milk, 1 teaspoon vanilla extract, and 1 cup all-purpose cream.

Dilute 2 tablespoons unflavored gelatin in 1/4 cup hot water. Add to cream cheese mixture and beat until well combined.

Mix in 1/4 cup chopped fresh mangoes. Pour over prepared crust and chill for at least 3 hours or overnight. To serve, slice into squares and top with mango jam.

Source: kusinamasterrecipes

Easy Tom Yum Soup Recipe

Ingredients:

800 ml. chicken broth

3 stalks fresh lemongrass, sliced in 2-inch pieces

4 kaffir lime leaves

1 thumb sized ginger galangal or ginger, sliced

3 tomatoes, wedges

2 tbsp. tamarind paste

2 red chilis, sliced

2 tbsp. fish sauce

1 ½ tsp. sugar

1 can straw mushrooms, rinsed and halved

500g large shrimp, peeled with tails on

2 limes, juiced

1 stalk spring onions, sliced

1 handful fresh cilantro

Cooking Instructions:

Bring the stock to a boil over medium heat in a saucepan. Add the lemongrass, kaffir lime leaves, galangal, tomatoes, tamarind paste and chilis. Lower the heat to medium-low, cover, and simmer for 15 minutes.

 Then add the fish sauce, sugar, and mushrooms. Simmer for 5 minutes. Toss in the shrimp and cook until they turn pink. Remove from the heat and add the lime juice, spring onions, and cilantro.

 Adjust seasoning with salt and pepper. Serve hot.

Source: kusinamasterrecipes

Homemade Ham Recipe

Ingredients:

3 kilos (pigue or hita) pig’s leg without the bones; select one with the skin and fat intact

9 tbsps. sugar

8 tbsps. salt

1-1/2 tsps msg or vetsin

2 tsps. prague powder (instead of saltpeter or salitre)

Cooking Instructions:

Mix all dry ingredients in a bowl.

Rub these seasonings well into the meat. Set aside the seasoned meat in a glass bowl. Cover and refrigerate for one day.

Tie the ham tightly into a ball with string (I use cotton crochet string). Remove/Drain the meat juices that were left in the glass bowl and set aside for injecting.

Using a huge syringe (you can buy the largest syringe at Mercury drugstore for less than 20 pesos), inject the flavored meat juice all around the ham in small doses.

Set the ham aside in the glass bowl (covered) inside the refrigerator. Repeat the injecting process every day until no juices remain.

Keep the ham inside a plastic bag in the freezer for a month or more.

To cook the ham

Add enough pineapple juice to cover the ham at about 3/4’s level (not quite to the top of the ham).

Add the following: brown sugar (just enough to sweeten the pineapple juice mixture), bay leaves, and crushed garlic.

Cook the mixture in a heavy, teflon-type pot over a low fire until the meat becomes tender. Watch out that the meat doesn’t get burned. You can prevent over-browning by turning the meat from time to time.

Cool the meat and slice into pieces.

Source: kusinamasterrecipes

Stir-Fried Chicken and Okra Recipe

Ingredients:

½ pound boneless chicken, cut into cubes

½ red bell pepper, cut into cubes

½ green bell pepper, cut into cubes

1 pound fresh okra pods

Curry powder, to taste

For the marinade:

Soy sauce, as needed

Minced ginger, as needed

Splash of balsamic vinegar

Cooking Instructions:

Marinated the chicken and peppers in the soy sauce, minced ginger, and balsamic vinegar.

Cut the heads and tails off the okra and cut into ¼ inch rounds. Dump them in a bowl and don’t season them.

Stir – fry the chicken until about 2/3 done, pull and save. Add oil, then the okra.

Throw in the chicken, stir. Add the peppers.

Toss in about a tsp of curry powder. Serve over rice or with mashed potatoes.

Source: Kusinamasterrecpies

Homemade Burger Steak Recipe

Ingredients:

For the Burger Patty:

1 lb ground beef

3 tbsp soy sauce

4 tbsp chopped onion

1/2 tsp pepper

For the Mushroom Gravy:

2 tbsp oil (use the left over oil from fried patties.

2 1/2 tbsp. all-purpose flour

2 cups water.

1 beef cube

1 tbsp chopped onion

1/2 cup mushroom buttons, sliced

a dash of ground pepper

Cooking Instructions:

For the Burger Patty:

Combine ingredients in a bowl.

Get at least 1/4 cup of the mixture, roll into a ball then flatten using your palm.

Pan fry the shaped mixture (do not overcook) and drain on paper towel to remove excess oil.

For the Mushroom Gravy:

Heat cooking oil.

Saute onion and mushroom.

Add flour, whisk using a wire whisk until no more lumps.

Add beef bouillon (or beef cubes) and ground pepper.

Simmer until mixture thickens.

Pour over the sauce over the fried patties.

Serve with mashed potato and/or white steamed rice.

Source: Kusinamasterrecipes

Easy Pastillas Recipe

Ingredients:

2 cups powdered milk (Anchor or Nido)

1 can, 14 oz. condensed milk

Sugar for coating

Note: Add 1/2 – 1 cup powdered milk if needed.

Preparation Instructions:

Combine powdered milk and condensed milk. Mix and blend evenly using a spoon.

Set aside for few 10-15 minutes before shaping.

Shape into balls or mini logs.

Wrap the pastillas in a cellophane or food paper.  If you don’t like wrapping, shape into balls and insert a toothpick at the center.

Enjoy your yummy dessert!

Source: kusinamasterrecipes.com

Max’s-Style Sizzling Tofu Recipe

Ingredients:

500-grams Chinese Tofu

3 cloves garlic, minced

1 white onion, chopped

1 bell pepper, finely chopped

1/2 cup mayonnaise

2 tbsp water

3 tbsp oyster sauce

1 tsp sugar

1/2 tsp dried parsley flakes

1/2 tsp ground black pepper

2 finger chilies, sliced

Cooking Instructions:

Heat oil in a deep pan.

Cut up the Chinese tofu into cubes and fry in hot oil until golden brown. Drain in paper towels.

In a bowl, combine mayonnaise, oyster sauce, sugar, parsley, and pepper. Mix well, and add water until desired thickness is achieved. Adjust taste accordingly.

Heat the mayo mixture in low heat while stirring for two minutes, then add the bell pepper and continue stirring for one more minute.

Take your heated sizzling plate and add a small amount of vegetable oil.

Saute garlic and onions until cooked, add in the tofu and mayo dressing and mix well.

Sprinkle with sliced finger chili and more onions.

Source: kusinamasterrecipes.com

Sinuglaw (Sinugba and Kinilaw) Recipe

Ingredients:

1/2 kilo grilled pork belly (Inihaw na Liempo), chopped

1/2 kilo fresh Tuna meat, cut into cubes

2 cups cucumber, seeded and thinly sliced

1 1/4 cup Cane Vinegar or Coconut vinegar

1 medium sized red onion, diced

2 tablespoons ginger, julienned

4 pieces finger chilies, sliced

3 pcs Calamansi or 1 pc lemon

4 to 6 pieces Siling Haba (Bird’s eye chili), chopped

Salt to taste

Cooking Instructions:

In large bowl place the Tuna meat and add 1/2 cup of vinegar then marinate for 10 minutes.

Drain the vinegar then add cucumber, onion, ginger, finger chili, Bird’s eye chili, and salt. Mix thoroughly.

Squeeze the calamansi or lemon until all the juices are extracted then add the remaining 3/4 cup vinegar. Mix well and soak for another 10 minutes.

Now add the chopped Grilled pork belly and mix well.

Place the mixture inside the refrigerator for one hour.

To serve, check the seasoning and add more salt if necessary then transfer to a serving plate then serve.

Source: kusinamasterrecipes.com

Ingredients:

1 rack pork (or beef) spare ribs, about 3 pounds

1 teaspoon salt

1/2 teaspoon pepper

2 tablespoons oil

2 cloves garlic

1 tablespoon instant dashi (or chicken boullion)

3 tablespoons brown sugar

2 tablespoons soy sauce

1 tablespoon mirin

1 tablespoon sake

1 tablespoon vinegar

Green onion, for garnish

Cooking Instructions:

Using a sharp knife, separate each rib for easier cooking.

Bring a large pot of water to a boil. Add the ribs and cook briefly for 3 to 4 minutes to help remove excess fat and blood from the meat.

Drain the ribs in the sink.

In a wide skillet, heat 2 tablespoons of oil over medium high heat. Once hot, add the ribs and garlic and cook for a few minutes on either side until nicely browned.

While the ribs are browning, prepare the sauce. Mix the salt, pepper, dashi, brown sugar, soy sauce, mirin, sake, and vinegar with a few cups of water, enough to cover the ribs. The water will cook down, so it doesn’t have to be exact!

Once the ribs have browned, add them to the water. Cover and let simmer for 1 to 2 hours until the liquid has been reduced.

Once the water gets low you need to watch it carefully, it can burn!

Source: kusinamasterrecipes.com

Pork and Chicken Pochero Recipe

Ingredients:

500 grams chicken (serving slice)

400 grams pork (serving slice)

1 medium size onion (chopped)

6 cloves garlic (minced)

220 grams chick peas (garbanzos) – For dried chick peas, soak it overnight; For canned chick peas, just drain the water.

400 grams saba or cardaba banana (sliced)

300 grams potatoes

2 tomatoes (sliced)

220 grams tomato puree or sauce.

200 grams pechay or bok choy

1 tablespoon whole kernel peppercorn

1 tablespoon salt (OR according to your taste preference)

2 tablespoon cooking oil

1.8 liters of water

Cooking Instructions:

Heat the oil in a cooking pan. Sauté garlic and onion until light brown. Sauté the pork for 3 minutes. Add the chicken and tomatoes then sauté for 5 minutes. Set aside.

Add the casserole with water. Add the Sautéed meat and salt. Let it boil. Simmer for 20 minutes until meat soften.

Add the potatoes, banana, chick peas, tomato puree and whole kernel peppercorn. Cook for 8 minutes. You can add extra salt or ground pepper as needed.

Add the pechay and simmer for 30 seconds.

Source: kusinamasterrecipes.com