Sans Rival Recipe

pistachio sans rival

By: Heny Sison

MERINGUE

7 large Egg Whites

3/4 tsp Cream of Tartar

1 c Sugar

1 c Pistachio, coarsely chopped

Preheat oven to 275 degrees F.

Beat together egg whites, cream of tartar and sugar 
until stiff but not dry.

Fold in nuts.

Divide mixture on 4-9" x 1/2" round pans lined with parchment paper.

Bake in the preheated oven for 1 hour or until golden.

Transfer to wire racks.

Cool in the pans for 5 minutes.

Invert then carefully remove the parchment paper.

Completely let cool on wire rack.

BUTTERCREAM

3/4 c Sugar

1/2 c Water

9 Egg Yolks

3/4 c Butter

3/4 c Margarine

1/2 tsp Vanilla Extract

1 1/4 c Pistachio for decoration

Boil together sugar and water until 220 degrees F.

Beat egg yolks at speed 6 until thick and fluffy.

Continue cooking the syrup until 240 degrees F.

Pour hot syrup in a stream.

Beat until cold.

In another bowl, beat the butter and margarine compound until light.

Add egg yolk mixture then the vanilla.

Beat until creamy.

Use this to fill the meringue layers.

Decorate top and sides with more buttercream.

Sprinkle with pistachio nuts all over.

Freeze.

You can use other nuts for the variety... cashew, macadamia, almond.

Sinantulang Talong Recipe

Good for 2

1 whole eggplant

SINANTULAN:

1 tsp Olive Oil

3 Garlic, grated

2 Bird's Eye Chilli, chopped

3 cups riped Santol flesh, finely minced

3 tbsp Vinegar

1 1/2 cups Cream Cream

Salt & Pepper, to taste

A dash of Sugar

Heat a pan and splash a round of olive oil.

Brown the garlic. Throw in the chilli.

Add the finely minced santol flesh.

Drizzle vinegar and cook for 5 minutes.

Pour the coconut cream

Simmer until the coconut cream is fully absorbed.
Season with a dash of sugar, salt & pepper.

Grill the eggplant.

Let it cool. Remove the skin.

Flatten the eggplant using a fork.

Spread sinantulan over the eggplant.

Serve warm with steamed sweet potato leaves and rice.

Laksa Fried Rice Recipe

A different kind of fried rice, cooked with laksa paste. 

Add zest with the sliced pickled green chillies.

Serves 5

INGREDIENTS:

3 tbsp Olive Oil

5 cups day-old Rice

5 cloves Garlic, pressed

3 Shallots, finely sliced

1 Chicken Thigh, cut into small chunks

1 cup Vegetable Fish Cake, cut into small chunks

1 cup Bean Sprouts

1/2 cup Spring Onion, finely chopped

1/2 cup Laksa Leaves, finely chopped

1/4 cup Carrot, cut into cubes

1/4 cup Green Peas

1/4 cup Corn Kernels

2 to 3 tbsp laksa paste

2 large Eggs, slightly beaten

Salt & Pepper

GARNISHING:

1/4 cup Pickled Green Chillies, thinly sliced

Cilantro 

Heat wok on high heat.

Splash olive oil in the wok.

Brown the garlic.

Caramelise the shallots.

Saute the chicken and vegetable fish cake chunks for 7 minutes.

Add the carrot, green peas, corn, bean sprouts. 
Cook for another 3 minutes.

Add the laksa paste and mix well.

Throw in the rice. Mix thoroughly. Cook for 5 minutes.

Toss in the spring onion and laksa leaves.

Season with salt and pepper.

Slowly pour the slightly beaten egg a little at a time. Stir well.

Cook for another 3 minutes.

Transfer fried rice in a platter.

Garnish with pickled green chillies and cilantro.

Serve immediately.

Homemade Pickled Jalapeno Recipe

Hot Stuff!

INGREDIENTS:

15 Fresh, Crunchy Jalapeno

10 Baby Carrots

A handful Cauliflower Florets

6 Quail Eggs

1 tbsp Kosher Salt

1/2 tbsp Sugar

Peppercorns, coarsely ground

1 cup Apple Cider Vinegar or White Vinegar

1 cup Water

Wash the jalapeno chillies well. 

Cut a cross at the tip end of each jalapeno chilli for the liquid to penetrate.

Boil the water and vinegar together in a sauce pan. 

Add the salt, pepper and sugar.

Once the salt and sugar are dissolved, add in the cauliflower florets

and baby carrots. 
Boil for 2 minutes. Then turn off the fire. 

Take out the cauliflower florets and baby carrots from the liquid.

Set aside the vinegar mixture and let it cool at room temperature.

Hard boil the quail eggs and peel off the shells.

Arrange the jalapeno chillies, cauliflower florets, quail eggs and baby carrots in a

clean, dry and sterilised bottle. 

Slowly pour the vinegar mixture into the bottle.

Make sure all the ingredients are well covered by the vinegar mixture.

Cover and seal tightly. 

Give it a 10 minutes hot water bath.

Once opened, the pickles can be kept in the refrigerator for a couple of months. 

TIP: you can add peeled cloves of garlic, fresh sprigs of thyme, marjoram and oregano into the bottle after you have arranged the jalapeno for an added kick.

Black Pepper Crab Recipe

Serves 6

INGREDIENTS:

3 large Live Crabs

A handful Curry Leaves

10 cloves Garlic, peeled

5 Shallots, peeled

3 thumb-sized Young Ginger, peeled

6 stalks Scallions, cut into 1"

3 stalks Lemongrass

2 to 3 tbsp Black Peppercorns, coarsely ground

1 tbsp Oyster Sauce

1 tbsp Miso Paste

1 tsp Chili Paste

2 tsp Sugar

2 tbsp Dark Sweet Soya Sauce

Salt to taste

Coriander leaves to garnish

FOR DEEP FRYING:

280 g Unsalted Butter

1/2 cup Canola Oil

Clean the crabs. Remove the shell. Cut into 4 chunks. Crack the claws. Drain.

Heat half a cup of oil in a wok. Melt 280g butter in oil. Drizzle a dash of salt.

Deep fry the crabs and claws till its shells turn red and the crab meat 

a bit golden brown. Set aside.

Pound the fresh peppercorns using mortar and pestle until coarsely ground.

Set aside.

Put together the garlic, shallots, young ginger, lemongrass, oyster sauce, 

miso paste, chili paste, sugar, dark sweet soya sauce and a quarter cup of 

water in a blender. Puree until smooth. Set aside.

Take about 3 tbsp canola oil and butter used for deep-frying the crabs.

Pour it in a large wok. 

Throw in a handful of curry leaves in the hot oil.

Fry the curry leaves till fragrant.

Pour the puree in the wok.

Stir fry for 3 to 5 minutes.

Add the coarsely ground black pepper.

Stir fry for about 10 seconds.

Add in the deep-fried crabs and scallions.

Mix thoroughly and continue to stir fry for a minute.

Arrange in a large platter. garnish with coriander leaves.

Serve right away.

Fruity Smoothies Recipe

Papski's New Year Countdown 2009 fruit bowl:

two-headed pineapple, guava, makopa (wax apple), 

lemon, orange, nectarine, mango, persimmon, pear, 

gold kiwi, dragonfruit, avocado, cherry apple, 

grapefruit and snakefruit

Serves 5

INGREDIENTS:

1 Orange, peeled 

1 Grapefruit, peeled

1 Pomegranate, scrape all the seeds

3 Nectarine, deseeded

4 Gold kiwi, peeled & chopped

1/2 cup French heavy cream

3 tbsp Honey

Ice Cubes

Set aside a bit of pomegranate seeds to use as garnish.

Put the chopped kiwi, nectarine, pomegranate, grapefruit 

and orange in a blender.

Pour the heavy cream and honey into the fruits.

Throw in some ice cubes.

Blend to make smoothies.

Pour equally in glasses.

Top with pomegranate seeds to garnish.

Serve immediately.