Mangan Tayon!

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Today we had our first ever cooking class at our new home. It was very fun with the kids and dads and lolas(grandmas) chillin’ in the background.

Maya and I made some Lemon Blueberry Muffins and a meat and cheese platter last night for everyone to snack on while we cooked.

I was a little nervous, we would be able to get everything done, but we did and everything turned out amazing. Good job to the ladies who cooked! Everything tasted really delicious.

We are looking forward to many more cooking classes in the future. If you have any suggestions leave a comment below on what you want to cook or if would like to join, please contact us at am.franada@gmail.com

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Kare Kare

• 2.5 lbs Beef – Chuck Eye Roast or Tri-Tip Roast – Cut into 1″x1″ cubes
• 2 tbs Peanut butter
• 1/4 cup Toasted Rice
• 2 ea Garlic clove – minced
• 1 ea Onion – Small Diced
• 1 tsp Olive to Powder
• 3 Tbs Olive Oil
• 1 tsp Annatto Powder
• 1 Tbs Fish Sauce
• 1 tsp Granulated Sugar

• 2 ea Filipino Egg Plant – sliced and roasted
• 4- 5 Baby Bok Choy – quartered and roasted
• 1 lbs Green Beans – cut to desired size roasted

Cut beef into 1″x1″ pieces. Sprinkle Salt and Pepper over beef. Dredge in cubes of beef in rice flour. Brown meat in pan. Remove meat and set aside. Add 1 tsp annatto powder. Add Onions and garlic. Saute until tender.  Add meat back in pot. Fill with water or stock to top of meat level in pot.  Add Peanut Butter and fish sauce. cover with lid and simmer for about 1-1.5 hours until tender.  While simmering, prepare vegetables.

Stir Kare Kare every 10-15 minutes. After 30 minutes, remove lid to let liquid evaporate. Add more Salt, Pepper, Peanut Butter to taste.

Top with prepared vegetables and crushed peanuts. Eat with rice.

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Chicken Mushroom Asado Siopao

Chicken & Mushroom Filling

• 1 lb – Chicken – Chopped
• 1 oz – Dried Shiitake Mushrooms – chopped (rehydrated in 8 oz of water – Save water)
• 1 ea – Garlic Clove – minced
• 1/2 ea – Onion – small diced
• 1 tbs – Oyster sauce
• 2 tbs – Hoisin sauce
• 1 tsp – Salt
• 1/2 tsp – Black Pepper – ground
• 2 tbs – Cornstarch

In medium size pan on medium heat, brown the ground pork. Add shiitake mushrooms to 8 oz of water to rehydrate. Once rehydrated, squeeze out the excess water and rough chop, then add to chicken that is cooking in the pan. With the remaining water, add cornstarch and set aside. Give the chicken mixture a stir, and add minced garlic, and diced onions. Continue cooking until onion pieces are almost translucent. Then add the oyster sauce, hoisin, salt, and black pepper mixture. After that is added, pour in the cornstarch water. Let it come to a simmer, and the liquid should slowly thicken up into almost a paste.

Take the pan off the heat and transfer pork into a bowl and set it aside to cool.

Steam Bun Dough

• 1/4 cup – Granulated Sugar
• 2 1/4 cups – Water – Warm ~ 100F
• 6 cups – All Purpose Flour
• 1 Tbs – Active Dry Yeast
• 1 Tbs – Baking Powder
• 2 Tbs – Butter – Softened

Place flour and baking powder in bowl of stand mixer.  In another bowl, combine water, sugar, and yeast. Wait until yeast mixture starts to foam, then add to flour mixture.  Mix on medium speed  and add butter.  Mix until ball of dough is formed.  Do not over mix. cover with plastic wrap and let rest on the side until mixture doubles. 

Assembly

Once dough is ready roll out onto clean flat surface.  Using a scale, portion dough pieces into 1.5oz pieces.Roll the 1.5 into a ball and flatten to a disc.  Pinch the edges of the disk to so that the center is thicker and the edges are thinner.

Place 1 oz of filling in the center. Wrap the dough to enclose the filling. Pinch edges to form the bun. Let the buns stand for 10 minutes. Small parchment should be placed under the bun so it does not stick to the steamer.

Prepare the steamer, and place over medium heat. Wait for it to boil, and  place buns in the steamer.  Cook for about 12-15 minutes.  Turn off the heat and leave covered for about 5 minutes. After 5 minutes, remove from steamer and serve.

Makes about 24 pieces.

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Cassava Cake

• 1 pkg 28 oz grated cassava
• 1 can evaporated milk – reserve 8 tbs topping up
• 1 can condensed milk – reserve 6 tbs for topping
• 1/2 cup shredded coconut
• 3 eggs – reserve 1 egg for topping
• 1/4 cup sugar (increase to 1/2 if you like your cassava cake on the sweeter side)

If you want to add custard to top, reserve evaporated milk, condensed milk and eggs and set aside. Combine remaining ingredients in a bowl. Mix well.Pour into graded baking dish.  Bake about 45 min to an hour or until firm like bread pudding. Remove from oven and add topping mixture. Place in oven again and bake 15 more minutes until set.

Remove from oven and cool. Best to serve at room temperature or cold.