Southern Filipino Foods ( Jolo, Sulu ) shared by : Nhing JYusop

Afritada

PIYANGGANG MANOK NATIVE TAUSOG

Shrimp with
Onion-Garlic Butter.

Fried Shrimp

Ginataang native chicken Tausog favorite recipe burned coconut & dulaw (turmeric)

Sinigang na Hipon with cabbage

Shrimps with mix Broccoli, Carrots. 

TIYULA ITOM BEEF (beef black soup)

Crab Curry Recipe Spicy with Sprite

Crab

Shrimps Adobo with Oyster sauce.

Mixed Veggies

sinigang na hipon

Pusit (squid) with ketchup

PIYALAM ISTAH TULAY

Chopsuey

SAYUL NANGKAH W/D TAHAY KUMAY..(Young Jackfruit with turmeric and fried fish)

 

Squid (Pusit)

PIALAM ISTAH BUONG W/ TURMERIC

Choc-cherry mud cake

Ingredients

Melted butter, to grease
250g butter, chopped

200g dark cooking chocolate, coarsely chopped
530g (2 1/2 cups) caster sugar
185ml (3/4 cup) water
300g (2 cups) plain flour
2 tbs self-raising flour
30g (1/4 cup) cocoa powder
125ml (1/2 cup) buttermilk
3 eggs, lightly whisked
120g (1/2 cup) pitted morello cherries, drained
420g dark choc melts
300ml pouring cream
60g dry-roasted hazelnuts, chopped
375g pkt dark choc melts, melted, extra
Cherries, to decorate


Method

Step 1

Preheat oven to 160°C. Brush two 15cm (base measurement) square cake pans with melted butter. Line the bases and sides with non-stick baking paper.
Step 2

Combine the butter, chocolate, sugar and water in a heatproof bowl over a saucepan of simmering water. Stir until the mixture is smooth. Whisk in combined flour and cocoa powder. Stir in buttermilk and egg.
Step 3

Pour into pans and bake for 2 hours or until a skewer inserted into the centres comes out clean. Set aside for 10 minutes to cool slightly then invert onto a wire rack to cool completely.
Step 4

Place the choc melts in a heatproof bowl. Bring the cream just to the boil in a small saucepan over medium heat. Pour the cream over the chocolate. Set aside for 30 seconds or until the chocolate is soft. Stir until combined. Place one-third of the ganache in a bowl. Stir in the cherries and hazelnut. Set aside for 2 hours or until the mixture thickens. Reserve the remaining ganache.
Step 5

Use a large serrated knife to trim tops of cakes. Place 1 cake, cut-side down, on a wire rack over a baking tray. Brush with reserved cherry . Spread with cherry mixture. Top with remaining cake, cut-side down.
Step 6

Place the reserved chocolate ganache in a microwave-safe jug. Heat on High/800watts/100% for 30 seconds or until the chocolate is runny. Set aside for 5 minutes to cool slightly. Pour over the cake to coat completely. Set aside for 1 hour to set slightly. Transfer to a serving plate.
Step 7

Line 2 baking trays with baking paper. Cut four 10 x 15cm rectangles from acetate. Use a cotton ball to clean the acetate. Place on a sheet of baking paper. Use a palette knife to spread acetate with some extra choc melts to about 3mm thick. Remove excess chocolate. Transfer to lined trays. Place in the fridge for 10-15 minutes or until set and chilled slightly.
Step 8

Carefully peel off the acetate from 1 chocolate panel. Gently press, shiny-side up, onto one side of the cake. Repeat with the remaining chocolate panels.
Step 9

To make the bows, cut ten 2 x 18cm strips of acetate. Use a cotton ball to clean the acetate. Place on a sheet of baking paper. Spread the acetate strips evenly with the remaining extra choc melts to about 3mm thick. Fold to make a loop and join the ends together. Use a peg to secure. Remove any excess chocolate. Transfer to a lined tray and place in the fridge for 5-10 minutes or until set and chilled slightly. Remove the pegs and acetate. Arrange the bows on top of the cake and decorate with cherries.

 This delicious recipe was reblogged from :
http://www.taste.com.au/recipes/28379/choc+cherry+mud+cake

Chocolate Mayonnaise Cake

2 ¼ cups all purpose flour
1 cup unsweetened cocoa powder
2 ¼ tsp baking soda
1 ¼ tsp baking powder

1 tsp salt
½ tsp ground cinnamon
2 ½ ounces unsweetened chocolate, chopped
1 cup milk
1 ¼ cups hot, strongly brewed coffee
2 eggs
1 cup mayonnaise (not low fat or fat free)
1 ½ tsp vanilla extract
2 ¼ cups sugar

Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 9 inch round cake pans. Line the base of each pan with parchment.

Sift together the flour, cocoa powder, baking soda, baking powder, cinnamon and salt. Set aside.

Put the chocolate in a large heatproof bowl. Bring the milk to a simmer. Pour the hot coffee and milk over the chocolate. Let stand for a minute, then whisk until smooth. Let the mocha liquid cool slightly.

In a mixer bowl, beat together the eggs, mayonnaise and vanilla until well blended. Gradually beat in the sugar. Add the dry ingredients and mocha liquid alternately in 2 or 3 additions, beating until smooth and well blended. Divide the batter among the 3 prepared pans.

Bake for 25 to 28 minutes, or until a cake tester inserted in the centre comes out almost clean. Let the cakes cool in their pans for 10-15 minutes before un-molding onto a wire rack and carefully peeling off the paper. Leave to cool completely.

NOTE: Do not use salad dressing, Miracle Whip or Lite Mayo. I used Hellman's or Best Foods Real Mayonnaise.

Sour Cream Chocolate Icing

12 ounces bittersweet or semi sweet chocolate, chopped
1 stick (4 ounces) unsalted butter
2 tbsp light corn syrup
¼ cup half-and-half at room temperature
½ cup sour cream, at room temperature

Melt the chocolate with the butter and corn syrup in a double boiler over barely simmering water. Remove from the heat and whisk until smooth.

Whisk in the half-and-half and sour cream. Use while still soft.

NOTE: This was too soft for me so I added about a cup of sifted powdered sugar, a 1/2 tsp. of vanilla and whisked it together. It was a little thick so I added milk to thin.

Assembly: Place one layer, flat side up, on a cake stand or serving plate. Cover the top evenly with half the white chocolate mousse, leaving a ¼ inch margin around the edge. Repeat with the second layer and the remaining mousse. Set the third layer on top and pour half the sour cream chocolate icing over the filled cake. Spread all over the sides and top. Don’t worry if some of the cake shows through. This first frosting is to seal in the crumbs, and is known as a crumb coat. Refrigerate the cake for 30 minutes.

After this time cover the cake with the rest of the icing, smoothing it down the sides. It should be the consistency of mayonnaise. Use a palette knife or the back of a spoon to swirl the frosting around the cake.
  This delicious recipe was reblogged from :
http://lickthebowlgood.blogspot.com/2009/09/triple-chocolate-cake-and-winner.html

Pommes Rissolees (French Browned Potatoes)

Pommes rissolées are a French classic. They are crisp, cube-shaped, pan-fried potatoes flavored with herbs.

Ingredients

Yields: 8 servings
16 Yukon potatoes
1/2 cup duck fat, as needed
6 cloves garlic, halved, lengthwise
2 sprigs French tarragon, finely chopped
2 tablespoons garlic chives, finely snipped
2 tablespoons flat-leaf parsley leaves, finely chopped
1 teaspoon saffron (optional), finely ground using a mortar and pestle
1 teaspoon cayenne pepper (optional), as needed
1 teaspoon white pepper (or black pepper), freshly ground
3 teaspoons salt

Directions

Parboiling the potatoes (see tips): Wash the potatoes and place them whole in a large pot (no need to peel them). Fill it with cold water until the potatoes are barely covered. It's important to start with cold water so the potatoes cook evenly. Bring to a boil, add 1 teaspoon of salt and reduce the heat to medium-high (if you cook the potatoes at a roaring boil, they might fall apart). As soon as the water reaches a boil, cook for about 10-12 minutes. Test, using a fork; the potatoes should be slightly tender but still firm. Remove from the pot. Drain the potatoes thoroughly and let them cool a little (do not rinse and let the liquid evaporate). Once the potatoes are cool enough to handle and have dried (with no excess water), remove the skin. Dice them into 1/4-inch cubes.

Browning the potatoes: Preheat the oven to 200°F. Divide the diced potatoes into 4 batches. In a large non-stick pan, melt 2 tablespoons of duck fat. Add half a clove of garlic and the first batch of potatoes. Reduce the heat to medium-high. Slightly cover the pan with a sheet of aluminum foil. Cook for about 3-4 minutes. Toss frequently, as soon as one side of the diced potatoes is browned. Gently lift the potatoes using a silicone spatula without applying any pressure so they don't get smashed and remain crispy. Sprinkle the crisp potatoes with a little of the herbs, 1/4 teaspoon of ground saffron, 1/4 of teaspoon of cayenne pepper (if used) and 1/4 teaspoon of pepper. Add more duck fat if needed. Cook for another 3-4 minutes. Toss well until the herbs are stuck to the potatoes. Check for doneness of the potatoes. They should be crispy on the outside and soft on the inside. Transfer them onto a greased baking pan. Immediately season with 1/2 teaspoon of salt while the potatoes are still glistening. Place the pommes rissolées in the oven while the rest of the batches of potatoes are being browned. Clean the pan with a paper towel. Add more duck fat, flavor the fat with half a clove of garlic and brown the rest of the potatoes until all the ingredients are used. Just before you're ready to serve, sauté the pommes rissolées one more time in the pan.

Transfer to a nice serving platter. Serve hot.

I served them with duck breast, a salad on the side and a garlic chive-flavored goat cheese dip.

Serve immediately.

Bon appétit!

Tips

Yukon potatoes are perfect for this dish. The flesh is bright yellow. I added a combination of cayenne pepper abd saffron for a richer color and flavor but you can enhance the color with more paprika if you don't like a spicy kick from the cayenne pepper.

Parboiling means briefly boiling the potatoes. Think "par-tial" boiling = parboiling.

To ensure the crispiness of the potatoes, I cooked them in 4 batches.

While waiting for the potatoes to brown, I usually cover the pan with a sheet of aluminum foil. This step isn't essential but it helps cook the potatoes fast. When the potatoes are browned on one side. Remove the aluminum foil and toss well.

You can cube the potatoes a bit larger, maybe 1/2-inch dice. It might take a little longer for the potatoes to brown and to be fully cooked in the inside.

I remember that you can buy duck fat in France, I'm not quite sure but I would assume that it's available in specialy shops. You can also find duck fat online.

Remove the tarragon leaves from the stems. Hold the top of the stem with one hand and slide the other hand along the stem, pulling the leaves off. Slightly bruise the leaves in a mortar and pestle to release the flavor and make the dish more potent. Finely chop the herbs. Set aside.

You don't have to use these herbs; lemon thyme or marjoram would work great as well.

For the vegetarian version, start browning the potatoes with oil and finish the dish with butter (or vegetable margarine for a vegan version) for a nutty flavor.

While browning the potatoes, check how golden the clove of garlic is and remove it as soon as it's nicely browned to ensure it doesn't burn.
  This delicious recipe was reblogged from :
http://www.phamfatale.com/id_880/title_Pommes-Rissolees-French-Browned-Potatoes/

Gratin Dauphinois (Scalloped Potatoes)

Some of the tastiest things in life are made of few simple ingredients. Gratin dauphinois is one of those dishes. It consists of just potatoes, cream, cheese and butter, with a little salt and fresh c

ut herbs as garnish. Ok, it's not the healthiest meal in the world but that's why they invented treadmills.

Ingredients

Yields: 4 servings
4 tablespoons butter, or less
2 to 3 whole Yukon potatoes, depending on size
3/4 cup heavy cream
1/4 cup whole milk
2 cloves garlic, finely minced
1/2 teaspoon fleur de sel (or regular salt), freshly ground
1/4 teaspoon white peppercorns, freshly ground
1/8 teaspoon nutmeg, freshly grated
2 ounces gruyère, shredded
1 tablespoon curly parsley, finely chopped

Directions

Preheat oven at 375°F.

I used 4 mini oval eared dishes.

Grease the dishes with butter, then rub garlic on the bottom and inner sides of each dish. Pour a little bit of cream at the bottom of each dish.

Peel and cut the potatoes into 1/16-inch thick slices with a mandoline. Make a first thin packed layer of potatoes.

In a bowl, mix the cream, nutmeg, salt and pepper.

In a small pan, melt 2 tablespoons of butter and saute the remaining garlic until light golden. Sprinkle over the first layer of potatoes. Sprinkle a thin layer of gruyère. Coat the layered potatoes with the cream mixture using a tablespoon. Layer the rest of the sliced potatoes, make sure it's tightly and evenly packed. Pour the rest of the cream on each dish. Finish with the rest of the gruyère. Top with bits of butter.

Place 4 dishes on a baking sheet. Bake for about 50 minutes. Check for tenderness of the potatoes with a knife.

Serve immediately. Don't forget to sprinkle the parlsey on top.

C'est délicieux!
Tips

I love Yukon potatoes for this dish. This variety is very common in France. I love them because they have buttery flavor. Yukons are great for mashed potatoes as well. Pick smooth skin potatoes. Discard any green discolored ones, they might be poisonous and can have a bitter taste.

Place the potato slices one by one. It will cook faster and will have a better presentation.

 This delicious recipe was reblogged from :
http://www.phamfatale.com/id_33/title_Gratin-Dauphinois-Scalloped-Potatoes/

Chocolate Sour Cream Bundt Cake

For the cake:

1 cup cocoa powder, sifted, plus more for dusting pan
7 1/2 oz. semisweet chocolate, finely chopped

1 cup boiling water
2 1/4 cups all-purpose flour
1 1/2 tsp. baking soda
1 1/4 tsp. kosher salt
20 Tbsp. (2 1/2 sticks) unsalted butter
2 1/2 cups firmly packed light brown sugar
5 eggs, lightly beaten
4 tsp. vanilla extract
1 1/2 cups sour cream
1 1/2 cups semisweet chocolate chips

For the ganache:

6 oz. semisweet chocolate, finely chopped
2 Tbsp. unsalted butter
1/2 cup heavy cream

Have all the ingredients at room temperature.

Preheat an oven to 325 degrees F. Grease the Anniversary Bundt Cake Pan and dust with cocoa powder; tap out the excess.

To make the cake, in a bowl, combine the 1 cup cocoa powder and the chocolate. Add the boiling water and whisk until the chocolate melts and the mixture is smooth and blended. Set aside.

Over a sheet of parchment, sift together the flour, baking soda and salt. Set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth and creamy, 30 to 45 seconds. Reduce the speed to low, add the brown sugar and beat until blended. Increase the speed to medium and continue beating until the mixture is light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs a little at a time, beating until incorporated before adding more and stopping the mixer occasionally to scrape down the sides of the bowl. Beat in the vanilla until incorporated, about 1 minute.

Reduce the speed to low and add the flour mixture in three additions, alternating with the sour cream and beginning and ending with the flour, beating just until blended and no lumps of flour remain. Slowly pour in the chocolate-cocoa mixture and beat until no white streaks are visible, stopping the mixer occasionally to scrape down the sides of the bowl. Using a rubber spatula, gently fold in the chocolate chips.

Pour the batter into the prepared pan, spreading the batter so the sides are about 1 inch higher than the center. Bake until a toothpick inserted into the center of the cake comes out with only a few moist crumbs attached to it, 60 to 65 minutes. Transfer the pan to a wire rack and let the cake cool upright in the pan for 15 minutes. Invert the pan onto the rack and lift off the pan. Let the cake cool completely, at least 1 hour.

Return the cooled cake to the pan. Using a serrated knife, gently saw off any excess cake that extends over the edge of the pan. Set the wire rack on a parchment paper lines baking sheet. Invert the pan onto the rack and lift off the pan. (I skipped this step).

Meanwhile make the ganache: In a heatproof bowl, combine the chocolate and butter. In a small saucepan over medium-high heat, bring the cream just to a boil. Immediately pour the cream over the chocolate and butter. Whisk until the melt and the mixture is smooth.

Pour the ganache over the top of the cake, allowing the ganache, to drip down the sides. Let the cake stand until the ganache is set, at least 15 minutes.

Serves 16

 This delicious recipe was reblogged from :
http://lickthebowlgood.blogspot.com/2010/06/real-bundt-and-giveaway.html

Egg Custard Pie Recipe

This egg custard pie recipe is prepared with vanilla and almond flavors combined with eggs and condensed milk. You may also add powdered almonds for getting strong flavor for almonds but in order to dominate the egg

flavor, it is better to use only extract. You may also replace the stuffing with plain egg pudding batter.
Ingredients:

Unbaked 9-inch pie shell
3 eggs
14 oz sweetened condensed milk
1¼ cup hot water
½ tsp vanilla extract
½ tsp almond extract
¼ tsp salt
¼ tsp ground nutmeg

Procedure:

1. Preheat oven to 425 degrees F.
2. At first bake pie shell alone for 8 min.
3. In a mixing bowl beat eggs, and then add rest of the ingredients including sweetened condensed milk, water, almond and vanilla extracts, and salt. Mix well all of the ingredients to make smooth batter.
4. Pour this batter over the baked pie shell make sure that pie shell is cool. Bake it in preheated oven for 10 min then reduce the temperature to 350 degrees F and bake for further 30 min until knife inserted comes out clean.
5. After that take it out from oven and chill for 15-30 min before serving.

 This delicious recipe was reblogged from : http://www.recipedose.com/2011/10/egg-custard-pie-recipe.html