Hamburger (Jollibee-style)

Yap! Filipino style hamburger. This western food has invaded the Filipino palate. It is unstoppable. It is irresistible. But.... of course, we give this western food a twist to fit our taste buds. That is why Jollibee is all over the world. Wherever there are Filipinos, Jollibee is there.

I got this Jollibee--style hamburger recipe from a friend who happened to work once in Jollibee that I want to share with you. You may prepare a lot of patties in your freezer for future use. You no longer have to go out for a hamburger or buy ulamburger for your kids' baon to school and your baon to work.

Hamburger (Juicy and Jollibee style)

Ingredients:

1 -Pound ground angus beef
10 -Small hamburger buns

10 -teaspoons chopped onion

5 tsp chopped garlic (optional)

Hamburger Seasoning

Irresistible

The Hamburger Seasoning:
1 Tablespoons salt
1 Tablespoons Accent (msg)
1 teaspoon ground black pepper
1/4 teaspoon onion powder

Add on: Mustard, Ketchup, cheese, sliced tomatoes, sliced onions, lettuce ....and ..... sheets of waxed paper

First, mix all seasonings well and add to your ground beef. Add chopped onions. Mix well.

Divide 1 lb of beef into 10 equal sized balls. Form a patty about 4 inches in diameter and1/4 inch thick. You may press the beef balls between 2 sheets of waxed paper to form the patty. Now freeze the patties for at least an hour.  Freezing keeps them from falling apart when you cook them (grilled or fried).

Toast your burger buns lightly before serving. Of course you may add  onion rings, tomatoes (sliced thinly crosswise), lettuce, mustard, ketchup, cheese, hot sauce… just do it. Then pair your burger with a big glass of icy pineapple juice.

You may add some grated carrots, sayote or any favorite vegies (like chopped malonggay leaves) for added value. I sometimes add some ground pork (30% proportion) to make the burger patties juicier.

Batchoy

Batchoy – ah! An all-time favorite Ilonggo “pamahaw”. So mouth-watering! Almost all restos and eateries in Iloilo and Negros serve batchoy. Almost all of them claim to serve the original Lapaz batchoy. Anyone who comes to Iloilo cannot leave without savoring Ted’s Original Lapaz batchoy or Deco’s Original Lapaz batchoy. I have my own recipe for batchoy. Original or not, my family just love my version of batchoy – they crave for it.

To Boboy P., my husband's long-time-no-see friend who lost himself in the wilderness of Mindanao but later found himself with a pot of golden fruits in Davao, here’s how I cook batchoy….

You will need:

½ kilo pork (with some bones)

¼ kilo pork/beef liver

some quail’s eggs

1 head garlic (minced)

spring onions (minced)

cooking oil

2 pork cubes (I prefer knorr)

some fresh eggs (for special batchoy. But this is optional)

2 kilos fresh noodles (available in public markets. You may use miswa or sothanghon)

cooked ginamos (shrimp paste, this is optional if you have allergy),

salt

ground black pepper.

ground pork chicharon

 Fry garlic in little oil under low fire until brown. Be sure to turn the garlic continuously to avoid scorching. Set aside.

In a big “caldero”, boil pork and liver for about 15 minutes. Remove from fire and separate the pork and liver, Cut pork and liver into thin strips. While doing this, boil again the pork stock with the bones. You may add more water. Season with pork cubes, salt, cooked shrimp paste and pepper.

In a bowl, put some fresh noodles. On it, place some strips of pork, liver and some quail’s eggs. Pour some boiling hot pork stock. Top with lots of fried garlic, spring onion and chicharon. You may add fresh egg (minus its shell, of course) to give the soup that creamy look and taste.

Serve with puto sg Manapla or pan de leche.

Happy eating!..:)

photo from pinoyrecipe.com

Ampaw or ampao (Puffed Rice)

With the price of flour and bread going up and away, we still have alternatives to fill that hungry stomach between meals. Rice is one answer.

Ampaw or ampao is a favorite Cebuano snack. That crunchy, sticky and deliciously sweet Ampao with peanuts made in Liloan, Cebu is so popular that it is even available in various Filipino stores in US, Hongkong and Singapore.

Ampaw or ampao is made from dried cooked rice, usually left-over rice. It is known as rice crispies to others.

The cooked rice grains are sun-dried and fried in hot oil to make them puffy and crunchy. This is a fun snack and can be made for small business venture. This is also a yummy dessert. Here's the recipe:

2 cups cooked rice, dried under the sun for about 4 hours
2-3 cups cooking oil
1 cup granulated sugar
1/4 tsp salt
1 cup corn syrup (preferably dark brown)
1 tsp vinegar
1 tsp vanilla extract
1/4 cup butter

Heat cooking oil in a deep frying pan or wok. Carefully drop the sun-dried rice and cook until they are puffy. Drain on absorbent paper or paper towels. Set aside.

In a saucepan combine sugar, salt, corn syrup, and vinegar. Boil until it reaches the hard stage, that is about 300 deg F in the candy thermometer. Remove from heat and add butter and vanilla extract. Let the butter melt without stirring.

Pour the syrup over puffed rice. Mix well using a wooden spoon until all puffed rice is well coated with syrup.

Pour puffed rice mixture to a greased pan. Allow to cool slightly enough to allow you to hold it with your bare hands. With greased hands, divide the mixture into desired sizes and shape into balls or bars. Wrap in wax paper. Dry the shaped rice puffs under the sun for 1-3 days.

Happy eating and happy selling!

photo from totallycebu.com

Mango jam

Wash ripe mangoes. Cut and scoop out pulp. To every cup of the pulp, add 1/4 cup sugar. Cook until thick enough to spread. Pack in dry sterile glass jar. Remove air bubbles and half seal container.

Sterilize for 25 minutes in boiling water. Seal completely.

Corn Fritters

Naku, season na naman ng mga mais.  Sugba and tinanok nga mais is found almost everywhere. Why not try this recipe for a change.

1 1/2 cups flour
1 tsp baking powder
1/2 tsp salt
2 eggs
1/2 cup milk (evaporated)
2 cups fresh corn, cooked and scraped off from the cob
Vegetable oil for frying

Sift flour, measure and re-sift with baking powder and salt. Combine beaten eggs and milk. Mix well until smooth. Fold in corm. Drop from a teaspoon into heated oil. Fry until golden brown.

(photo from photo8.com)

Pancake or hotcake

Another recipe from my dear mother's notebook. She used this recipe during those year when ready-to-mix hotcake mix was not available yet in the market. But if you want to try your hand in making real home-made hotcake, here's the recipe for you. It is a lot cheaper if you do this instead of buying the ready-to-mix hotcake.

Ingredients:
1 1/4 cup sifted all purpose flour
3 tsp baking powder
1 tbsp sugar
1 egg
1 cup milk
1/2 tsp salt
2 tbsp cooking oil
1/2 cup mince meat (optional)

Sift together flour, baking powder and salt. combine eggs, milk, oil, sugar. mix well. add to dry ingredients with mince meat. stir just until flour is moistened. bake on hot griddle pan.

If you use a frying pan, allow the pan to heat up over low to medium heat. Then brush some melted butter or cooking oil. Pour in about 1/2 cup of dough. Cover and allow to cook. If the sides are dry, turn the pancake for the other side to cook.

Instead of meat, you may use mashed banana (green variety), or grated carrot, or chopped malonggay leaves for vitamin-rich pancakes. Happy eating!

Oops! The syrup? Wait lang...

Ah. tantsahan lang sa proportion. Just mix some water (about 1/4 cup), add some white and brown sugar, add butter or oil, heat over low heat until thick. Or you may use condensed milk as topping and sprinkle some chocolate milk drink in granualted form (Milo).

Pancit Malabon

PANCIT MALABON INGREDIENTS
1 kilo fresh rice noodles (soaked for 10 minutes in water and drained)
For sauce
6 tbsp atchuete oil
6 cups shrimp juice
2 tbsp garlic, minced
1 cup all-purpose flour
1 cup of water
salt and pepper to taste

For toppings
1 cup kintsay, sliced
1 cup pechay Baguio, sliced
1 cup chicharon, crushed
1 cup smoked tinapa, flaked
1 cup oysters, cooked
1 1/2 cup shrimps, cooked and peeled
1/2 kilo squid, sauteed in oil and garlic
1 cup pork, cooked and cubed
4 hard-boiled eggs, sliced
1/2 cup spring onions, chopped finely
4 tbsp fried garlic
4-6 pcs calamansi, sliced
PANCIT MALABON PROCEDURES
1. Dissolve 1 cup of flour in 1 cup of water. Set aside.
2. To make sauce: Heat atchuete oil in a pan. Sautèe garlic, then add shrimp juice. Allow to boil. Pour in water with dissolved flour. Add salt and pepper to taste. Set aside.
3. Boil water in a wok or large saucepan. Fill a luglugan or bamboo strainer with noodles, pechay Baguio and kintsay.
4. Dip into the boiling water and drain. Put in a large bowl.
5. Add sauce, crushed chicharon, and tinapa flakes. Toss, then transfer to a plate.
6. Top with oysters, shrimps, squid, pork, egg slices, spring onions, and fried garlic. Serve with sliced calamansi.