Yema Filipino Recipe!!!

Yema Filipino Recipe!!!

Yema is a very gooey and soft custard candy that was created by Filipino’s during the time of Spanish colonization. It comes from the word yolk in Spanish. Originating from the province of many sweets, Bulacan. It comes in different forms and shapes then covered in sugar. It is usually wrapped in colorful cellophane or skewered in toothpicks.

This chewy treat is served bite-sized and is a finger food. We Filipinos love to eat it after our meals, as a snack or anytime you have a craving for anything sweet. Today I will give you my version of Yema Filipino Recipe! Enjoy!

 

Ingredients:

12 pcs. egg yolks

1/2 cup granulated sugar, for coating

1 can condensed milk-410 ml

1 roll plastic food wrapper

 

Directions:

In a non-stick saucepan, combine the egg yolks and condensed milk then stir continuously over low heat for about 30 minutes or until firm.

Transfer to a plate and let it cool before forming into balls.

Scoop out about 1 tablespoon of the mixture and shape into a small ball until all is in circle shapes.

Place sugar in a bowl and roll the yemas balls to coat them.

Place each candy in the middle of squared plastic food wrapper.

Gather all four corners and twist together to secure then alternatively, place coated balls into an airtight container.

Refrigerate for an hour or so,

Serve,

Share and Enjoy!

Yema Filipino Recipe!!!
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Yema Filipino Recipe!!!
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Ingredients
Servings:
Instructions
  1. In a non-stick saucepan, combine the egg yolks and condensed milk then stir continuously over low heat for about 30 minutes or until firm.
  2. Transfer to a plate and let it cool before forming into balls.
  3. Scoop out about 1 tablespoon of the mixture and shape into a small ball until all is in circle shapes.
  4. Place sugar in a bowl and roll the yemas balls to coat them.
  5. Place each candy in the middle of squared plastic food wrapper.
  6. Gather all four corners and twist together to secure then alternatively, place coated balls into an airtight container.
  7. Refrigerate for an hour or so,
  8. Serve,
  9. Share and Enjoy!
Recipe Notes

Do not over cook your mixture, it will turn into dark color and it would taste bitter.

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Cacio e Pepe Spaghetti Recipe

Cacio e Pepe Spaghetti Recipe

Cacio e Pepe is a pasta dish from Roman cuisine. Cacio e Pepe means (cheese and pepper) in some central Italian dialects. As the name suggests, the ingredients of the dish are so simple. You’ll need only pasta, black pepper and Pecorino Romano cheese.

The feeling when you get home late from work, tired and just very hungry?  You can whip up Cacio e Pepe in less than 30 minutes with simple ingredients you have in the pantry. Just relax, have a glass of wine, and start cooking this simply delicious spaghetti dish.

 

Ingredients:

1 lb. Spaghetti

1 3/4 cup Pecorino Romano cheese, grated

2 tsp. ground black pepper

2 cloves garlic, minced

6 tbsp. olive oil

 

Directions:

Bring a large pot of lightly salted water to a boil.

Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes.

Scoop out some of the cooking water and reserve. Drain spaghetti.

Heat oil over medium heat in a large pan or skillet then sauté garlic and add pepper.

Add the spaghetti and Pecorino Romano cheese.

Ladle in 1/2 cup of reserved cooking water, stir until cheese is melted, about 1-2 minute.

Add more cooking water until sauce coats spaghetti, about 1 minute more.

Serve while its hot,

Share and Enjoy!!!

Cacio e Pepe Spaghetti Recipe
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Cacio e Pepe Spaghetti Recipe
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Ingredients
Servings:
Instructions
  1. Bring a large pot of lightly salted water to a boil.
  2. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes.
  3. Scoop out some of the cooking water and reserve. Drain spaghetti.
  4. Heat oil over medium heat in a large pan or skillet then sauté garlic and add pepper.
  5. Add the spaghetti and Pecorino Romano cheese.
  6. Ladle in 1/2 cup of reserved cooking water, stir until cheese is melted, about 1-2 minute.
  7. Add more cooking water until sauce coats spaghetti, about 1 minute more.
  8. Serve while its hot,
  9. Share and Enjoy!!!
Recipe Notes

For a thicker or thinner sauce, adjust how much pasta water you add. If you add too much water, add some more cheese.

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Chicken Pastel  Filipino Recipe!!!

Chicken Pastel Filipino Recipe!!!

Chicken Pastel is a creamy and tasty Filipino dish and is serve during special occasions like birthday parties and fiestas. The dish usually consists of diced chicken meat, mushrooms, peas, sausages and carrots in a rich, creamy sauce.

As influenced by Spain’s pastel de pollo, the chicken filling is encased in a flaky pie crust and baked until golden. It’s common practice by Filipinos to serve this pot pie sans the crust but paired with rice instead. Either way, it’s a satisfying meal and mouth-watering dish.

This is my version of Filipino Style Chicken Pastel Recipe! Enjoy!

 

Ingredients:

1 whole medium size chicken, cut into serving pieces

½ cup potatoes, cubed

1 cup vienna sausage, sliced

1 pc. chorizo de bilbao, sliced

2 pcs. hard-boiled eggs, sliced

4 cups red pepper, cut into strips

1 tsp. soy sauce

½ cup green piece

1 tbsp. calamansi juice

3 tbsp. cooking oil

1 tbsp. garlic, minced

2 tbsp. onion, chops

1 pc. bay leaf

4 cups water chestnuts

1 cup water

1-1/2 tsp. salt

4 tsp. pepper

 

Directions:

In a big bowl, marinate chicken in soy sauce, calamansi juice, salt and pepper.

In a pan over medium heat, heat oil then sauté the garlic and onions.

Add the chicken and cook until slightly brown.

Add the chorizo de bilbao, bay leaf and the marinade. Stir occasionally.

Add water, potatoes and carrots then simmer until chicken is tender.

Add water chestnut, vienna sausage, mushroom, green piece and red pepper.

Cook until vegetables are tender.

For the White Sauce:

Make white sauce with 2 tbsp butter into pyrex dish.

Final Steps:

Place sliced eggs attractively on top of meat mixture.

Cover with crust and brush top with beaten egg yolk.

Make slits on top to let out steam.

Bake in preheated oven at 350 °F for 30 minutes or until crust is golden brown.

Serve while it’s hot.

Share and Enjoy!!!

Chicken Pastel Filipino Recipe!!!
Print Recipe
Servings Prep Time
4-6 people 15 minutes
Cook Time Passive Time
50 minutes 65 minutes
Servings Prep Time
4-6 people 15 minutes
Cook Time Passive Time
50 minutes 65 minutes
Chicken Pastel Filipino Recipe!!!
Print Recipe
Servings Prep Time
4-6 people 15 minutes
Cook Time Passive Time
50 minutes 65 minutes
Servings Prep Time
4-6 people 15 minutes
Cook Time Passive Time
50 minutes 65 minutes
Ingredients
Servings: people
Instructions
  1. In a big bowl, marinate chicken in soy sauce, calamansi juice, salt and pepper.
  2. In a pan over medium heat, heat oil then sauté the garlic and onions.
  3. Add the chicken and cook until slightly brown.
  4. Add the chorizo de bilbao, bay leaf and the marinade. Stir occasionally.
  5. Add water, potatoes and carrots then simmer until chicken is tender.
  6. Add water chestnut, vienna sausage, mushroom, green piece and red pepper.
  7. Cook until vegetables are tender.
For the White Sauce:
  1. Make white sauce with 2 tbsp butter into pyrex dish.
Final Steps:
  1. Place sliced eggs attractively on top of meat mixture.
  2. Cover with crust and brush top with beaten egg yolk.
  3. Make slits on top to let out steam.
  4. Bake in preheated oven at 350 °F for 30 minutes or until crust is golden brown.
  5. Serve while it’s hot.
  6. Share and Enjoy!!!
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Homemade Hopia Mongo Filling Recipe!!!

Homemade Hopia Mongo Filling Recipe!!!

Hopia is one of the popular pastries in Philippines. Hopia isn’t a native delicacy  because this was introduced to us Filipinos, by the Chinese. This pastry has two famous variations; the hopia mongo and the hopia baboy. We classify them through the filling. If the filling is made out of mung bean paste, then it is Hopia Mongo and if it is made out of pork fat, candied winter melon, green onions, it is called Hopia Baboy.

For some nutritional facts, mongo or mung bean helps lower blood cholesterol levels, helps prevent breast cancer and also it has low sugar level. So if ever you are on a strict diet, this hopia mongo will surely be a good pick. Today I will give you my recipe version of Homemade Hopia Mongo. Enjoy!

 

Ingredients:

For the dough:

3 1/4 cups white king all purpose flour, sifted

1 cup pork lard

1 1/2 tbsp. corn syrup

1/2 cup water

For the filling:

2 cups mung beans, cooked, mashed & strained

1 cup sugar

 

Directions:

Sift all purpose flour in a large mixing bowl then make a well in the center and add the water, sugar and corn syrup.

Add pork lard and mix with wooden spoon just to incorporate ingredients with the flour. Do not over mix.

Form dough into a ball, cover with cloth and set aside for at least 30 minutes.

Mix together 1 cup all-purpose flour and 1/2 cup pork lard in a bowl, until a homogeneous paste is formed.

On a lightly floured board or surface, roll out dough ball with a rolling pin to form a rectangular 1-inch thick.

Spread the paste evenly with a spatula over the rectangular dough so that the paste covers two thirds of the surface of the rectangular, fold the uncovered portion over the center and fold the remaining 1/3 over the first. Fold to make three layers of the dough with the paste in between each layer.

Roll our folded dough to its original size and repeat folding process without the paste.

Roll out the dough once more and fold for the third time. Allow to rest for at least 5 minutes. Roll out the dough to its original size.

Cut sheet of dough lengthwise into two equal portions. Roll each portion jelly roll fashion and cut into 12 equal pieces. Flatten each piece and roll out with rolling pin to form a circular piece. Put about a tablespoon of the mongo sugar filling at the center and bring up the sides to top center. Seal tightly.

Press top lightly to flatten. Place filled pieces on ungreased baking sheet lined with brown paper. Brush top with egg or milk diluted with a little water. Prick surface with a little tines of fork to let out steam.

Bake in a preheated oven at 400F for 25-30 minutes or until slightly golden brown.

Serve while it’s hot,

Share and Enjoy!!!

Homemade Hopia Mongo Filling Recipe!!!
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Homemade Hopia Mongo Filling Recipe!!!
Print Recipe
Ingredients
For the dough:
For the filling:
Servings:
Instructions
  1. Sift all purpose flour in a large mixing bowl then make a well in the center and add the water, sugar and corn syrup.
  2. Add pork lard and mix with wooden spoon just to incorporate ingredients with the flour. Do not over mix.
  3. Form dough into a ball, cover with cloth and set aside for at least 30 minutes.
  4. Mix together 1 cup all-purpose flour and 1/2 cup pork lard in a bowl, until a homogeneous paste is formed.
  5. On a lightly floured board or surface, roll out dough ball with a rolling pin to form a rectangular 1-inch thick.
  6. Spread the paste evenly with a spatula over the rectangular dough so that the paste covers two thirds of the surface of the rectangular, fold the uncovered portion over the center and fold the remaining 1/3 over the first. Fold to make three layers of the dough with the paste in between each layer.
  7. Roll our folded dough to its original size and repeat folding process without the paste.
  8. Roll out the dough once more and fold for the third time. Allow to rest for at least 5 minutes. Roll out the dough to its original size.
  9. Cut sheet of dough lengthwise into two equal portions. Roll each portion jelly roll fashion and cut into 12 equal pieces. Flatten each piece and roll out with rolling pin to form a circular piece. Put about a tablespoon of the mongo sugar filling at the center and bring up the sides to top center. Seal tightly.
  10. Press top lightly to flatten. Place filled pieces on ungreased baking sheet lined with brown paper. Brush top with egg or milk diluted with a little water. Prick surface with a little tines of fork to let out steam.
  11. Bake in a preheated oven at 400F for 25-30 minutes or until slightly golden brown.
  12. Serve while it’s hot,
  13. Share and Enjoy!!!
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Sans Rival Cake Filipino style Recipe!!!

Sans Rival Cake Filipino style Recipe!!!

Sans Rival is also known as Butter Cashew Layered Meringue Cake. It’s a popular dessert in the Philippines. It’s a Filipino dessert made of sandwiched French Buttercream in multiple layers of meringue infused with chopped cashews. It has a flaky, nutty and buttery goodness and enriched with vanilla extract. A creamy and crunchy mouth-watering goodness in every bite.

you might be wondering why it has a French name? (Sans rival) or without rival in English has its French roots, it was brought over by Filipinos who studied in France during the 1920’s to 1930’s. During those times these Filipinos learned many French cooking techniques which they brought home.

This is my version of Sans Rival Cake Recipe, Enjoy!!!

 

Ingredients:

For the Meringue Wafer:

10 pcs. egg whites

1 c. sugar

1½ cups cashew nuts, finely chopped

1 tsp. cream of tartar

1 tsp. vanilla

For the Butter Cream Filling:

6 pcs. eggs yolks

½ cup cashew nuts, roughly chopped for toppings

1½ tsp. vanilla

1 cup butter

1/4 cup water

1 cup sugar

 

Directions:

Place parchment paper, grease and flour heavily 3 or 5 (8×1 inches) round pans depends on how many layers you want to make then set aside.

Beat egg whites until soft peaks formed.

Add cream of tartar and beat, gradually add the sugar, beating well after each addition.

Continue beating until egg whites are very stiff.

Fold in vanilla extract and cashew nuts.

Divide in 3 or 5 portions and spread in prepared pans.

Bake at 300F for 30 minutes or until golden brown.

Remove from the oven and let it cool just enough to handle.

Immediately loosen the parchment paper while it’s warm in a flat surface because they are hard to loosen as they are crisp when cool.

For the Fillings:

In a bowl beat egg yolks until thick.

In another bowl cream the butter and add the vanilla, then set aside.

Boil sugar and water until it spins a thread.

Place the bowl of an egg mixture over a bowl of cold water.

Pour hot syrup into the egg yolks in thin streams while beating, this method will prevent the egg yolk from curdling.

Whisk vigorously to incorporate and to cool down the egg mixture.

Blend egg mixture into the butter and whisk well.

Add and sieve only fine cashew nuts and reserve the remaining.

Assemble Cake:  

Place meringue on cake board and spread a cashew butter cream on top, sprinkle with reserved nuts and follow the same procedure on the 2nd and last meringue.

Use the remaining cashew butter cream to frost all over the meringue, sprinkle remaining nuts on top and coat all sides evenly.

Refrigerate overnight before serving, to have a firm layered cake and not a crumbled one.

Serve,

Share and Enjoy!!!

Sans Rival Cake Filipino style Recipe!!!
Print Recipe
Sans Rival Cake Filipino style Recipe!!!
Print Recipe
Ingredients
For the Meringue Wafer:
For the Butter Cream Filling:
Servings:
Instructions
  1. Place parchment paper, grease and flour heavily 3 or 5 (8×1 inches) round pans depends on how many layers you want to make then set aside.
  2. Beat egg whites until soft peaks formed.
  3. Add cream of tartar and beat, gradually add the sugar, beating well after each addition.
  4. Continue beating until egg whites are very stiff.
  5. Fold in vanilla extract and cashew nuts.
  6. Divide in 3 or 5 portions and spread in prepared pans.
  7. Bake at 300F for 30 minutes or until golden brown.
  8. Remove from the oven and let it cool just enough to handle.
  9. Immediately loosen the parchment paper while it’s warm in a flat surface because they are hard to loosen as they are crisp when cool.
For the Fillings:
  1. In a bowl beat egg yolks until thick.
  2. In another bowl cream the butter and add the vanilla, then set aside.
  3. Boil sugar and water until it spins a thread.
  4. Place the bowl of an egg mixture over a bowl of cold water.
  5. Pour hot syrup into the egg yolks in thin streams while beating, this method will prevent the egg yolk from curdling.
  6. Whisk vigorously to incorporate and to cool down the egg mixture.
  7. Blend egg mixture into the butter and whisk well.
  8. Add and sieve only fine cashew nuts and reserve the remaining.
Assemble Cake:
  1. Place meringue on cake board and spread a cashew butter cream on top, sprinkle with reserved nuts and follow the same procedure on the 2nd and last meringue.
  2. Use the remaining cashew butter cream to frost all over the meringue, sprinkle remaining nuts on top and coat all sides evenly.
  3. Refrigerate overnight before serving, to have a firm layered cake and not a crumbled one.
  4. Serve,
  5. Share and Enjoy!!!
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