SWEET CORN MOUSSE PIE

SWEET CORN (Frozen) MOUSSE PIE

As promised. If there are typo errors, I'm sorry, super in a hurry!

For the Crust:
250 grams – arrowroot cookies, osterized ( I used this because it was around, but I think any type of neutral cookie/crackers like graham crumbs/crackers can be used)
2 T melted butter

Method:
1. Preheat your oven to 350deg F.
2. Mix crumbs and melted butter together. You can add more butter, but the less crunchy your crust may be.
3. I used 2 pie pans. 6 inch and a 8 inch pie plate/pan. Press your crumb mixture at the sides of the pie plates. After making sure that your sides are all finished, then do the bottom. You can use your hands or the bottom of a glass to make sure that everything is level.
4. Put the pie crusts in the oven and bake until golden (since my cookie crumbs were white) or for graham cookies (until the crust looks set) approximately 5-10 minutes. Set aside to cool.

For the Filling:
1 can creamed corn (it was what I had lying around the house. If you have sweet corn or even regular corn available to you, use that! But then you have to cook it first, for regular corn, add sugar to your boiling liquid. Cut your kernels from the cooked cob)
½-1 cup sugar
¼ cup butter, unsalted
2 C All Purpose Cream
1 C All Purpose Cream (for decoration)
Boiled corn kernels (for decoration-optional)

Method:

1. I start by placing all my cream in the freezer/refrigerator.They have to cool enough to form stiff peaks later.
2. In a saucepan, melt your butter. Add your cooked/canned corn. Saute in the butter for a 1-2 minutes. (If you are using canned corn or freshly boiled corn, add about ½ cup more of All Purpose Cream to this recipe and add it to your sautéed corn)
3. Add your sugar starting from ½ cup (or even less), depending on your taste preference. (I put about ¾ cup in my creamed corn). Stir until the sugar has melted. It should be thick but not overly so.
4. Osterize/Puree your corn mixture. Strain mixture, and set aside to cool.
5. When the corn mixture has cooled, place all your 2C of your cream in a bowl and start whipping til you reach medium-stiff peaks.
6. Fold in your corn mixture in about 2-3 batches. Be careful not to knock all the air out of your whipped mixture.
7. At this point, your crust is cooled as well, so you put your cream corn mixture into the pie crusts and refrigerate.
8. When the mixture has set, in about 5 hours unless you do the chef’s tip below. Layer on your last bit of cream and decorate the top. Add your boiled corn kernels as decoration.
9. The end product will taste like corn ice cream popsicles with a crunchy crust.

Chef’s notes:
• I was thinking to do this with gelatin for the frozen mousse pie to set earlier: add 1 T of gelatin that has been dissolved in ¼ cup hot water to your corn mixture before folding into whipped cream mixture. Make sure that the corn mixture and the gelatin are almost the same temperature, so there are no lumps of gelatin in your pie. But this is just in my head and I haven’t tested the gelatin part ok?
• You can also use this recipe as a frozen mousse dessert and not as a pie, you can scoop the mixture out. It will give you an almost ice cream like texture without churning.
• Some people didn’t wait for the mousse to set and just waited for it to semi-set, so the pie turned into something like a cream pie. So all good as well.
• This is a basic recipe. I’m sure you can do lots of stuff more with it. You can even substitute corn and just put bananas or strawberries. And you can eye the ingredients (cream, sugar, etc) since the baking part is just the crust.

OPEN FACED PEANUT BUTTER BANANA SANDWICH

OPEN FACED PEANUT BUTTER BANANA SANDWICH

Nothing new. Just decided to make some of these. Like pizzas? ei?

Ingredients

2 pcs whole wheat bread
1 banana, cavendish (I believe, cut into slices crosswise)
3 tbsps peanut butter (Ok, i used more, which was bad.bad.bad.)
2 tbsps toasted pecans or chocolate chips!!( yummy!)

Method:
1. I use an oven toaster, so for my oven toaster it said 2 minutes for toast. So I did toast it for 2 minutes or until I see a crust forming on my bread. This crusting is important since you don't want your sandwich to be soggy. yay? yay!
2. Spread a thin (don't be like me--matakaw..(translation:glutton) I added way not a thin ) layer of the peanut butter. Add half of your pecans/chocolate chips to this layer.
3. Add your bananas in another layer.
4. With the remaining peanut butter, I did a criss cross pattern. If you're feeling ansty, you can also do a criss cross pattern on top with either JAM (strawberry or mango??) or CHOCOLATE or even CARAMEL. Top with more chocolate chips.
5. I put them back into the oven til the peanut butter crusted a little? Or until my chocolate chips melted. hehe.

TIPS: if you cut your banana very thinly, you can do this open faced. But I cut mine thicker, hence, I toasted another slice of wheat bread, put a thin layer of peanut butter on one side (or jam?? if you want) and put in on top. haha, it too banana-ish for me. haha.

yay!
- tsep joko

JOKO's CHORIZO PINEAPPLE FRIED RICE

JOKO's CHORIZO PINEAPPLE FRIED RICE

Ok, i made this late at night. Instant MARKET BASKET- hello!? then i realized, I didn't have salt.
good luck. haha

Ok, i didn't measure for this one, sorry--I had to improvise, because when i realized that the salt was missing, the rice was already in the pot. Don't ask me what I did, all i know is that it tasted ok to me. The next day, the whole pot was gone. Bam! my family ate it. hwek hwek hwek.



INGREDIENTS (approximation ok?)

2 pcs chorizo bilbao (the type you buy in the grocery), cut in a slant? (what the f*ck?)
2 cups of rice
1 tbsp hoisin sauce
1 tsp sweet chilli garlic sauce
2 tsps oyster sauce
1 tsp soysauce
2 tsps honey
1/4 cup pineapples, diced, drained
onions
garlic
1 tbsp oil
2 tbps water
salt + pepper

OPTION: oregano

METHOD

1. Heat oil in pan, using medium heat.
2. Add your onions. Wait a few minutes. Then add your garlic.
3. Add your sliced chorizo immediately. Cook til chorizo is done, approximately by that time your garlic has cooked and has not turned dark and burnt. (yay!)
4. Add your pineapples. Saute for a while.
5. Add your hoisin, honey chilli garlic sauce, soysauce and oyster sauce. Add water enough to bind the stuff together to make a sauce - season with SALT AND PEPPER.
6. AT this point, you can either make this into a topping of some sorts or you can be like me, and toss your rice in, and season some more, add more hoisin/honey/oyster sauce or whatever it is that you need.

OPTION: I also added dried oregano at the end. It tasted more refreshing. Just a little, about 1/4 of a tsp.

TIP: when i realized that i didn't have salt, i added soysauce and hoisin sauce. Too much hoisin. So being that I love hoisin, but not enough that I completely couldn't taste the pineapple anymore, I added 2 more cups of rice. The rice looked very wild rice-y (meaning it had dark and white rice in it) but it tasted more balanced.

The photo was taken before I added the additional white rice. And sorry, crappy photo again.

JOKO's SWEET SAUSAGE FRIED RICE

JOKO'S SWEET SAUSAGE FRIED RICE

Yep, sweet sausage. Inspired from an episode of Guiada's for one of her salads, and just because I like sweet onions. Hwek hwek hwek. And I apologize for the pic, still my crappy treo 650 phone camera. I had to use natural light, and i just blurred it all out, because naman I was taking pictures at the back of our house. yay? yay!

SO here's the recipe, and to turn a new leaf : I DID MEASUREMENTS!!! haha.

2 cups cooked white rice (better if they're a day old)
1 cup sweet sausage (translated to Filipino jargon : hamonado that you take out of the casing)
3 large cloves garlic , minced
1 whole medium sized onion, medium diced
1/2 cup water
2 tbsps canola oil
2 tbps butter
1 tbsp worchestershire sauce
1 tsp soy sauce
2 tsps paprika bilbao (don't use the mc-cormick, although I have a feeling, if you use that it's going to taste sweeter, so you just gotta adjust, methinks..but as much as possible, don't use that Spanish Paprika okies?)
2 eggs (dahil matakaw ako) but I guess one would do. hehehe

optional : 1 tbsp calamansi juice
salt + pepper

Method:
1. In a bowl, beat eggs. Season with salt and pepper. In 8 inch-pan (nonstick if you have it, if not ADD 1 tbsp of oil into your pan--swirl, medium/low heat), add your beaten eggs, swirl until you get the whole bottom of the pan coated. Flip the omellete (to cook all sides.) You must get a flat omellete. Set aside. When cooled, cut into strips. Set aside half of the egg strips for garnish.

2. In the same pan, i add the remaining oil, and add my onions. I usually do this on low heat, because I want my onions to cook slowly and not burn. When the onions are aromatic, and are a little bit translucent, I add my garlic.

3. After about a minute, I add my paprika, then my sweet sausage. I saute for a while to get the paprika going. Then I add my water. Then, I put it on high, and wait til the water evaporates. At this time, I taste the liquid and I add some salt and pepper.

4. When the water has evaporated. I saute it for bit more, making sure that all my sweet sausage are cooked. I usually re-season again, or add more paprika, if I need more.

5.I usually wait til the bottom of the pan is caramelized (but not burnt) and then I add my worchestershire sauce and soysauce. Then I add my rice.

6. I toss the whole bit together until the color is the same. I add my calamansi juice (because for me hamonado has always been accompanied by vinegar or something sour) and I season more with salt and pepper if needed. and add half of the scrambled eggs.

Option: If I had pineapples (cubed/diced), I'd add them to the sausages before I add my water. Cook them with the water. yummy. Or if you want some "texture" I'd add them before I add my worchestershire sauce and soysauce. OH AND DON'T ADD YOUR CALAMANSI IF YOU'RE DOING THIS WITH PINEAPPLES.

7. Plate, top with remaining scrambled eggs.

*of course you can put garlic powder and onion powder in the mix, if you want to.

I decorated mine with scrambled egg strips on top--topped with fried minced garlic. Of course, if I had leeks. I'd add them to this as well for more color. Or spring onions.

But haha, my pantry is rather frugal. haha.

yay? yay!

- tsep joko

GARLIC TARRAGON MACARONI

Very straight forward.
it is garlic, tarragon and macaroni + olive oil and cheddar











GARLIC TARRAGON MACARONI
Ingredients:
- garlic, fresh sliced thinly like chips
- tarragon, dried (if you have fresh--use that!)
- elbow macaroni (didn't have spaghetti. sorry)
- olive oil
- salt + pepper
- cheese (this would have been better with yummy cheese, like parmessan or a yummy gouda, but I just had storebought cheddar, so there. haha)


Cook the macaroni (or any pasta you have), as per instructions. Before Al dente, if you can. :)
In a separate pan, i put my heat on low (as in super low), add enough olive oil, put my garlic, and wait til the oil infuses. I usually wait until the garlic turns brown, then I add the dried tarragon (if ur using fresh (lucky you!) add them last), salt and pepper.
I add my pasta, season again (if I need to), add my cheese.

serve it hot and happy.
if you're feeling antsy, you could even go a step further and make a white sauce, put it on top and gratinate (meaning but it under a broiler or an oven.. wow, masarap yon!

SIZZLING HOTDOG

I love doing this, when I want something either with bread or fried rice or sinangag. I've done this with a few of my friends and the taste always differs depending on whether I want something sweet or salty or sour.

Anyway, the first time i ever ate this was in PELANGI or MACAHORA, inuman places. Cheap, inuman places, of course, I made mine minus the sizzling plate, just because 1)i'm not doing this for inuman, and 2)too much hassle. So here it is, easy inuman pulutan

SIZZLING HOTDOG
-easy as pie

Ingredients:
- hotdogs, sliced diagonally, I like em pre-cooked so I can have a crusting already. Unlike most people, I don't boil my hotdogs.
-tomato sauce
-worchestershire sauce
-calamansi
-garlic, chopped
-onions, sliced
-salt & pepper
- garlic, minced (dried)
- bagoong balayan
- oil
-water
-sugar, a dash

METHOD:
SAUTE EVERYTHING : oil + onions + garlic (wait til it's turning golden) + hotdogs + deglaze pan with Worchestershire + water + tomato sauce + calamansi + bagoong balayan, season with salt, pepper and sugar. Finish with a dash of the minced garlic, plate in a sizzling plate.

A person once told me to put some cayenne pepper in the end for that added wow factor. hehe, siguro masarap yun for pulutan.

here's a picture. Ok, this was taken by my camera phone. Treo 650s don't have happy cameras. Sorry.

Note to self: get a new camera.

NEW START: GREEN MANGO CORNED BEEF

Since, I'm all about new flavors. Here's one thing I decided to try today, and it worked.

NAME: GREEN MANGO CORNED BEEF
Category : RICE TOPPINGS/ulam
difficulty : easy as pie.

Ingredients:
- corned beef (make your own, or buy the canned, I used Purefoods Chunkee for this one)
- garlic, chopped
- onions, cut into rings (lotsa)
- green mangoes, julienned
- salt and pepper
- optional : potatoes, cut into cubes, deep fried

Procedure:

Cook corned beef like regular corned beef. Saute your garlic and onions, i like to saute my onions a little longer (cause I like them sweet), and then add your corned beef (if your're the type that likes soysauce or whatever in your corned beef--go right ahead). Add your green mangoes. Cook until it's cooked. I dunno how to describe it, I dunno, soft but still with texture?

I ate this as an ulam/rice topping today. Forgot to take pictures because i ate it all, and just realized that I didn't take pictures. Will be taking pictures from now on.

Note to self: find your camera/buy your camera.