Pionono (Caramel Cake Roll)

Pionono

Pionono reminds me of my childhood. I remember my mother would always have pasalubong for us everytime she comes home from palengke. It would be yema, puto, pansit luglog or pionono.

Pionono has many versions. The Philippine version of pionono is made up of a layer of pastry that consists of eggs, sugar, and sifted flour. It is sponge cake,filled with caramel filling, and then rolled.

Ingredients

For the cake

4 eggs, yolks separated from whites
3/4 cup sugar
3/4 cup all purpose flour
1 teaspoon cornstarch
3/4 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar or lemon juice
powdered sugar

For the filling

1 can condensed milk
half can evaporated milk
butter or margarine


Preparation

To make the filling, combine the condensed milk and evaporated milk in a pot. Bring to boil, stirring constantly until mixture is thick. Remove from heat and set aside.

For the cake, preheat the oven to 375°F.

Line the pan with a sheet of parchment paper coated with cooking spray and set aside.
Sift the flour into a bowl, mix with the baking powder, corn starch and salt.

In a separate bowl, combine the 4 egg yolks and vanilla extract. Beat at high speed for 1 minute. Then, gradually add 1/2 cup sugar and continue to beat at medium speed until the mixture is thick and pale yellow in color. Gradually add the flour mixture to the egg yolks, and continue to beat at slow speed until the batter is thick and smooth.

In another bowl, combine the 4 egg whites and the cream of tartar (or lemon juice). Beat  at medium to high speed while gradually adding 1/4 cup sugar until soft peaks form.

Fold the egg whites into the batter using a spatula, pour the mixture into the prepared pan, and spread evenly.

Bake for 10-12 minutes or until the top is golden brown.

Sprinkle the top of the cake with about 1 tablespoon of powdered sugar and cover the cake with another piece of parchment paper.

Carefully flip the cake, the surface with powdered sugar is now at the bottom. Carefully remove the parchment paper.

Spread the top with margarine or butter first, then  spread caramel filling.

Roll the cake and refrigerate for at least two hours before serving.

Leche Flan (Creme Caramel)

Leche Flan

Ingredients:

10 egg yolks
1 can condensed milk
3/4 cup milk
1/3 cup nestle all purpose cream
1 cup brown sugar
3/4 cup water


Preheat oven to 375F.

To make the syrup, mix water with sugar and bring to boil. Simmer for 1-2 minutes, stirring constantly. Pour in the leche flan mold and set aside.

Beat the egg yolks together with the rest of the ingredients.

Pour the mixture in the mold.

Cover the mold with aluminum foil and put it on top of an aluminum pan with hot water. The water level should reach at least 1/3 of the height of the leche flan mold.

Bake for 40-45 minutes. Insert a clean and dry toothpick at the center of the mold covered with aluminum foil, if the toothpick comes out clean, it means the leche flan is cooked. Turn off the oven and leave the leche flan inside the oven for 5 minutes.

Cool and refrigerate before serving.


***What to do with the left over egg whites? Slice some mushrooms and green pepper. Saute in a pan together with the egg whites. Add pepper and salt. Continue stirring until the egg whites are cooked. Serve hot with bread or rice.

Creamy Garlic Penne Pasta

Creamy Garlic Penne Pasta

1 pack penne pasta (16 oz)

1 cup chopped tomatoes

5 cloves garlic, chopped

1 onion, chopped

1 can meat sauce or spaghetti sauce
1/3 cup cream cheese
1 tbsp sugar
sliced sausage
2 tbsp grated parmesan cheese
black pepper



Cook the penne pasta in one gallon of boiling water as directed in the package. Add one teaspoon salt if desired. Drain and set aside.

Heat the pan, add the chopped garlic and onion. Add chopped tomatoes and sausage then  sauté for 2 minutes. Add the meat sauce and bring to boil. Add the cream cheese, grated parmesan, sugar and pepper and cooked for another 3 minutes.

Pour on top of penne pasta and serve immediately.

Orange Chicken

Orange Chicken

Sweet, tangy and crispy -- that's how my six year-old son describes my orange chicken recipe. It's actually one of his favorite dishes. And I must admit, it took me a while to perfect this recipe. I remember the first time I tried to cook orange chicken, it was too sweet. The second time, it was fine. But I knew I can make it taste better, I knew something's missing. So when I tried to cook it for the third time, I made the sauce first. I didn't stop experimenting with the sauce until I achieved that sweet, tangy and spicy taste.

Ingredients:

2 lbs boneless, skinless chicken breast, cut into small pieces
1 egg, beaten
3/4 cup corn starch plus 1 tbsp corn starch
1/4 cup flour
1 tbsp ginger, minced
1 tsp garlic, minced
1 tsp crushed red chili pepper
1 tbsp rice wine
1/4 cup water
1 1/2 tsp salt
pepper
oil for deep frying

For the sauce:
2 tbsp soy sauce
2 tbsp water
5 tbsp brown sugar
zest of 1 orange
zest of one lemon
4 tbsp white vinegar
juice of 1 lemon


Mix beaten egg, salt and pepper in a bowl. In a separate bowl, mix 3/4 cup corn starch and flour, stir in water. Then add the flour mixture to the egg mixture. Add the chicken and stir to coat.

Heat oil in a pan for deep frying. Add chicken, fry in small batches at a time. Do not overcook the chicken, just fry it 3-4 minutes or until golden brown.

You can make the sauce while frying the chicken. Place all the ingredients in a bowl and mixed well.

Drain chicken on paper towels and set aside. Clean the pan. Add 1 tablespoon  oil.

When the pan is hot enough, add the minced ginger and garlic. Stir fry for about 10 seconds then add the crushed red chilli pepper. Stir for 5 seconds then add the rice wine.

Add the sauce and bring to boil. Add the cooked chicken, stir and mix well.

Dissolve 1 tablespoon corn starch in in water. Add to chicken. Heat until sauce is thickened.

Transfer in a plate, serve and enjoy!

Orange Chicken

[My Version of ] Chicken Cordon Bleu

People think baking is hard to do and that it needs a lot of practice to perfect a recipe. But you know, I consider baking as the easiest and fastest way to prepare a dish. So for today, let me share a simple chicken cordon bleu recipe.

This is my own version of cordon bleu. A popular cordon bleu recipe requires ham slices and Swiss cheese. Since I ran out of ham, I used turkey bacon instead.

Ingredients:

1.5 lbs boneless chicken breast, halves
1 egg beatenhalf cup bread crumbs
turkey bacon
Swiss cheese slices (or mozarella)
salt and pepper
1 tbsp parmesan cheese (optional)


for the sauce:

2 cups water
1 chicken cube
1 tsp corn starch
1 tsp lemon juice
1 can all purpose cream (or 2 tbsp sour cream plus half cup evaporated milk)


Preheat oven to 350F. Grease baking dish with cooking spray.

Mix breadcrumbs and parmesan cheese, season with pepper and set aside.

Pound the chicken breast into 1/4 thickness. Season with salt and pepper. Place 1 turkey bacon slice and 1 Swiss cheese slice on top of the chicken breast. Roll up the chicken breast, carefully dip the roll in egg wash and secure with toothpick. Sprinkle rolled chicken with seasoned bread crumbs. Bake in the oven at 350F for 35-40 minutes.

To make the sauce:

Mix all the ingredients. Bring to boil, stirring constantly.

Remove the toothpick from the chicken. Pour sauce over chicken, serve and enjoy!

Chicken Cordon Bleu