Nenz Recipes

8/8/2019 Nenz Recipes

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Moms Leche FlanBy Yummy reader Pauline Prudencio-Ignacio

This readers version of a classic dessert is not too soft, too eggy, or too sweet.

Try it!

Yield 4 flans using medium-sized oval mold or 20 to 25 servings using smallround molds Prep Time 30 to 45 minutes Cooking Time 45 minutes

12 egg yolks, placed in a big bowl2 300-ml cans sweetened condensed filled milk1 370-ml can evaporated filled milk1 teaspoon vanillasugar

1 To the bowl of yolks, add the condensed milk, evaporated milk, and vanilla,

in that order. Pour in each ingredient slowly and mix gently until the mixture issmooth. Stick to one stroke as you mix and do it slowly, to avoid creatingbubbles. Bubbles will make the surface of the flan uneven. Set aside. Preparethe sugar syrup or arnibal. (See below)2 Pour the egg mixture in the mold with arnibal. Cover each mold withaluminum foil. Cook in the steamer for 45 minutes. To know if the flan iscooked, dip a toothpick into it. If no flan particles stick to the toothpick, itscooked and ready.3 When cooked, refrigerate the flan. Its best served cold.

To make the sugar syrupMelt sugar in the molds over low fire. Using tongs, move the molds in a

clockwise motion to avoid burning the sugar. Dont wait for the crystals toturn brown, just let it melt. Then pour the egg mixture in to cook the flan. Howmuch sugar? For each typical medium-sized oval mold, use 1/2 tablespoonsugar to make the syrup. For a small round mold, use 1 teaspoon sugar. Likeit sweeter? Just add more sugar.

Tip: If youre using a conventional steamer? Make sure that heat is on boilingpoint before you set the flans. Keep them on boiling point for 30 minutes then
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Cathedral WindowsBy Pixie Sevilla-Santos

A tart treat for not so sweet, please dessert enthusiasts. This is a completely different gelatinensemble from the commercial ones. One taste and youll know its definitely homemade.

Yield 4 to 5 gelatin desserts Prep Time Day One 1 hour (gelatin); Day Two: 1 1/2 hours(assembly) Chilling Time Overnight

5 different flavored powder gelatin (preferably different colors)4 egg yolks

1 cup sugar2 envelopes or 3 tablespoons unflavored gelatin1/2 cup water1/4 cup calamansi juice2 cups whipping cream

Day OneMake the flavored powder gelatins by following packet directions. When ready, pour eachcolor/flavor into its own square container and refrigerate overnight.

Day Two1 When the gelatin has set, cut each color/flavor into cubes 1-inch by 1-inch. In a big bowl,toss together all the cubes. Refrigerate.2 In a bowl, whisk together egg yolks and sugar until they appear lemon yellow in color.3 In another bowl, dissolve the unflavored gelatin in water. Add this into the egg yolk mixturewhile continuously beating with the whisk. When well blended, pour into a heavy pot and cookover low flame until it thickens and coats the spoon. Set aside.4 Beat the whipped cream. Pour the heated gelatin-egg mixture (while still hot) into the whippingcream and continue beating. Once blended, fold this into the chilled gelatin squares. Pour intodesired containers. Keep in the refrigerator until set.

Tip: Plastic containers specifically made to hold gelatin are now available in department stores, ifyou are not used to using silicone molds yet. Another alternative: Springform pans used to bake


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cheesecakedo line the sides with ladyfingers before pouring in the gelatin mixture for a moresophisticated look

Stir-fried Beef in Garlic Oyster SauceBy Chiqui Lloren

A quick and filling dish you can easily make.

Serves 2 Prep Time 15 minutes Cooking Time 5 minutes

2 tablespoons oil250 grams sirloin, thinly slicedhalf a head of garlic, chopped1 small onion

1 small red bell pepper1 small green bell pepper3 tablespoons oyster sauce4 tablespoons chicken stock1 teaspoon brown sugarsalt and pepper1 teaspoon sesame oilspring onionsesame seeds

1 Heat oil in high heat and stir-fry beef, garlic, onion, and peppers for 2 minutes.2 Add oyster sauce, chicken stock, and brown sugar, and stir-fry for another 2minutes.

3 Season with salt and pepper. Add sesame oil before removing from heat. Top withspring onions and sesame seeds.


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Chicken Cordon Bleu

Add some crushed pineapple inside the roll for a Hawaiian-inspired filling!

sliced sweet hamsliced quick-melt cheese

1 Place a slice of sweet ham on one end of each breast. Top with cheese. Roll. See StuffedChicken Breast recipe for breading and frying procedure

Breaded Chicken with Lemon GlazeBy Angelo Comsti
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3 chicken breasts, deboned and cut into stripssalt and pepper to taste1/2 cup flour

1 large egg, beaten1/2 cup Japanese breadcrumbs

For the lemon glaze1 tablespoon cornstarch1/2 cup water3 tablespoons lemon juice3 tablespoons honeyparsley for garnish

1 Season chicken with salt and pepper. Coat with flour, followed by beaten egg, then withbreadcrumbs. Fry chicken in oil until golden.Set aside.2 Make the glaze: Dissolve cornstarch in water then throw this mixture in, along with allthe other ingredients, in a saucepan. Cook and stir over medium heat, until it boils and

becomes slightly thick. Drizzle glaze on chicken or serve on the side. Garnish withparsley.

Yummy tip: Prefer a stronger tangy flavor? Add 2 tablespoons lemon juice and 1tablespoon honey to the recipe.

Ancho Chili Drumettes with LimeCream


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By USDA/FAS Manila

You can substitute ancho chilies with the more locally available siling labuyo. Turn this dish into awrap-to-go by using chicken breast fillets and slicing them into strips after roasting. Place in the

middle of a flour tortilla with lettuce and tomatoes, drizzle lime chili cream on top, wrap and run!Serves 6 Prep Time 5 minutes (plus overnight marinating) Cook Time 15 minutes2 ancho chilies, seeds discarded1/8 cup apple cider vinegar2 limes, juiced1 tablespoon ground cumin2 garlic cloves, crushedsalt and pepper30 small chicken drumsticks or the bottom half of the wing

1 Blend the chilies with the cider vinegar and lime juice to form a thick paste. Mix in groundcumin, garlic cloves and salt and pepper then toss in chicken drumsticks until well combined.Marinate for 1 hour or overnight.2 Roast in a 400F-oven for 15 minutes, until golden and cooked. Serve with the lime chili cream.

For the Lime Chili Cream1 cup sour cream1 lime, zested and juiced4 sprigs of cilantro, chopped1 jalapeo, seeds removed and minced finelysalt and freshly ground pepper to taste

Combine all the ingredients and allow to rest in the refrigerator for 1 to 2 hours before serving toincorporate flavors.

Boneless Crispy Pata
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By Finio Restaurant

Something to prepare during a special occasion. The crispy skin and soft meat will makeeveryone get more than a second serving. (Finio Restaurant is located at 220 Tomas Morato

Ave., Quezon City; tel. no: 415-1278)

Serves 4 Prep Time 5 minutes Cooking Time 35 minutes, plus 90 minutes boiling time

1 kilogram pork leg2 tablespoons whole black peppercorns2 tablespoons rock salt3 pieces laurel leaves4 cups vegetable oil for deep-frying

1 Debone and cook the pork leg or pata in boiling water with salt and whole black peppercorn for1 1/2 hours. Cool.2 Place pata in a deep pan filled with cooking oil; simmer for 20 minutes on very low heat.3 Set aside to cool.4 Place again in cooking oil and simmer for another 10 minutes on very low heat. Then deep-fryfor 5 minutes on high heat, or until golden brown and crispy.5 Slice into thin rounds and serve with soy vinaigrette (see next page) on the side.

Tip: This frying techniquesimmer-cool-simmer and deep-fryis the secret to achieving that extracrispy skin.

Stuffed Chicken Breasts


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By Sharlene Tan

Wow the crowd with three varieties made from one basic recipe

Serves 5 Prep Time 35 minutes Cooking Time 30 minutes

9 chicken breast fillets

Breading MixtureFlavoring the flour and breadcrumbs makes this dish more yummy!

flourgarlic salt2 eggs, beatenbreadcrumbsItalian seasoning

1 Pound chicken breast fillets in between sheets of cling wrap until they flatten to 1/2-inch-thick.2 To make breading: Mix 2 teaspoons of garlic salt for every 1 cup of flour in a shallow dish.Season breadcrumbs with some Italian seasoning in another dish.3 Put desired fillings on one end of the breast then roll tightly toward the other end so that thefilling is completely encased in the chicken. Secure with toothpicks. (See Chicken a laKiev,Chicken Cordon Bleu orChicken with Spinach and Cream Cheese Stuffing for fillingchoices)4 Dip filled chicken breasts in flour, then egg and roll in breadcrumbs.4 Deep-fry until cooked through and drain on paper towels. Serve with herbed rice, mashedpotatoes, or pasta noodles.

Fettuccini with Shrimp and Cream

Sauce
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By Ramon Blanco

Here's a simple pasta dish that will have kids eating one forkful after another.Yield 4 Prep Time 20 minutes Cooking Time 20 minutes

3 tablespoons olive oil3 tablespoons shallots, chopped finely1 1/2 tablespoon garlic, chopped finely1/4 kilo shrimp, peeled and deveined2/3 cup dry white wine1 1/2 cups fish or chicken stock1 cup creamsalt and white pepper to season1/4 kilo pasta (penne, linguine, or spaghetti), cooked according to package directions1/2 cup nuts (peanuts or walnuts), chopped coarsely1/2 cup Parmesan cheese, grated1/4 cup basil, sliced or chopped

1 Heat olive oil in a pan and saut shallots and garlic briefly.2 Add shrimps and saut until cooked. Once cooked, remove shrimps and set aside.3 Add white wine, allow to simmer and reduce until syrupy or until 3/4 of the liquid has been evaporated.4 Add stock and bring to simmer. Lower the heat and add cream while whisking the mixture.5 Season sauce with salt and white pepper.6 Return the shrimps in the sauce.7Mix the cooked pasta in the sauce and serve. Garnish with the chopped nuts, Parmesan cheese andchopped basil.

Siomai


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By Len Santos

Siomai, a dumpling of Chinese origin, is hugely popular among Pinoys. We share another versionthis onesgot oyster sauce to boost flavor!

SiomaiYield about 70 pieces1/3 cup singkamas, minced1/3 cup carrots, minced1 large onion, minceda bunch of spring onions or leeks, chopped1 egg3 tablespoons sesame oil5 tablespoons oyster sauce1 teaspoon freshly ground pepper1 teaspoon salt2 teaspoons sugarsmall wonton or siomai wrappers

For the dipping saucesoy saucecalamansisesame oilchili paste, optional

1 Mix all the ingredients for the filling in a large bowl.2 Spoon 1 tablespoon of mixture into each wrapper. Fold and seal.3 Brush steamer with oil and boil water. When the water gets to a rolling boil, arrange the siomai in thesteamer and steam for 15 to 20 minutes.4 Serve with dipping sauce.

Healthy SwitchFor a healthier siomai, use very lean ground pork and increase the proportion of vegetable. You can also addmushrooms and shrimps. If you do, you may need to add one more egg to help bind the mixture.

Taste testDont forget to check the seasoning by microwaving a spoonful before wrapping with siomai wrapper. Adjustthe salt and pepper, if necessary.

Potato and Ham Soup


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By Elaine P. Lim

Give your no-carb rule a break for this perfect pick-me-up soup.

Makes 4 bowls

1 1/2 tablespoons butter1 chopped onion1 1/2 tablespoons chopped fresh tarragon1 cup chopped potatoes2 cups broth3/4 cup minced hamsalt and pepper, to taste1 cup milk

1 In a pan, melt 1 1/2 tablespoons butter.2 Add 1 chopped onion and 1 1/2 tablespoons chopped fresh tarragon. Cook until onionsare translucent.

3 Add 1 cup chopped potatoes and pour in 2 cups broth; cook until potatoes are verytender. Transfer the mixture to a blender and pure until smooth.4 Return the soup to the pan and add 3/4 cup minced ham. Season with salt and pepperto taste.5 Add 1 cup milk (or more) for a thinner consistency. Keep soup warm over low heat.Garnish with fresh tarragon and serve immediately.

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Nenz Recipes