These are recipes by Miriam Jimenez aka "Chef Paesana" of Kusina Paesana de Bohol. She will be sharing recipes of mostly Filipino & Mediterranean Foods as she grew-up in her parents restaurant in Bohol, Philippines. She studied her Culinary in Canada, garnered the Highest Honor & Bilbao Spain after being a banker of more than 15 years & prior to that was a Computer Engineer where she owned a Computer Sales, Services & training. She also undergone her Culinary apprenticeship in Bilbao, Spain. Tried some quick tutorial in Italy. Traveled around Europe, Asia, North America & Africa and famliarized each country mostly used spices.
Goes without saying that my childhood was pre-computer games — or would it be better said as ‘computer free.’ In retrospect, if I had to do it all over again I will never ever trade those long-ago weekend afternoons picking guavas with friends, climbing up these tall, airy proud trees that poked up all over our village. Always abundant the whole year thru there were even good pickings on fruits that dropped to the ground: some we’d eat and some we’d collect, bring home to be made into preserves. Saved maybe for a rainy day — or not — guava jelly was always perfect served with freshly-baked bread or with plantain or sweet potato. They were just as good with ube and other roots crops which usually served as our basic snacks or merienda.
That young age we already started our hand at cooking so our current generation are really missing lots. But it’s never too late so do enjoy this video and have a taste of my summerlife. And don’t forget to have fun !
COMPLETE RECIPE:
What You Need:
1 kilo riped guavas
1 cup sugar
1 tablespoon calamansi or lemon juice
cheese cloth
How To Prepare:
Remove the ends of the guavas & cut each into cubes.
In a medium heat, place the guava pieces into a pot.
Add a liter of water or enough to cover the guavas.
Cover & bring to boil. Then simmer for about 10 minutes.
Remove the cover then stir. Mash slightly with a ladle or something similar .
Allow the guava mash to cool for a few minutes.
In a big bowl, position the cheese cloth.
Pour over the guava mixture.
Bring over each corner of the cheese cloth towards the center.
And start squeezing to strain out the juices.
Continue until the juice have filtered out.
In medium heat, pour the juice into the pan.
Then, add a cup of sugar then a tablespoon of calamansi or lemonjuice. In this video, I 'm using a previously-frozen pack of calamansi (juice) .
Bring to boil and stir once in a while.
Then simmer until the consistency becomes thick and the liquid reduced to at least half.
Tur
Calamansi, or Citrofortunella microcarpa ,is a type of citrus that is native to the Philippines. It is a hybrid between a member of the genus citrus and the kumquat,
hence, the reference to Fortunella. With its sweetly lemon-tangerine taste, it has long been a favorite by all walks of life in the islands, made either into a juice drink, as a salad dressing or simply sprinkled into any dish to enhance the taste.
But what many may not know is that the petite lemon can be the basis for a very delicious dessert. So, mga Kababayan , (my countrymen), mga paesanos and
peasanas from Bohol, try this and add to your list of menus for any party or fiesta celebration. Let me know when you do make one and post on Yhamie's Kitchen FB.
page.
Complete recipe here:
INGREDIENTS:
PASTRY
2 1/4 cup flour
1 tbsp sugar
1 egg
100g butter in room temperature
1 tsp calamansi juice
FILLING
1 1/2 cups Sugar
3 egg yolks
2 eggs
3/4 cup butter
3/4 cup kalamsi juice
PREPARATION:
The procedure of making the crust shown in this video
below using the aboved ingredients.
CRUST
1. Take out the dough from the fridge, remove the wrap and place on your working surface.
2. With front-to-back and side-to-side roll movements, flatten out the dough enough to cover the tart pan.
3. Prepare the tart pan by applying butter throughout the interior surfaces including its inner sides. Then sprinkle flour all over the base making sure it sticks to the base and sides as this is to prevent the crust from sticking to the pan.
4. Place the rolling pin vertically on top of the dough and gently fold to the rolling pin. Then position the rolled dough over the top of the pan, roll out to cover the pan and allow to settle. Press around the sides and fix if needed.
5. With a fork, prick thru to the pan base to help it cook through in the oven. Then place in the oven and cook
for 15 minutes at 350 degrees Fahrenheit. Remove from the oven and let it cool for about 10 minutes.
Turn off heat.
FILLING:
1. In a sauce pan, combine the egg yolks, eggs, lemon and sugar. Whisk until smooth.
2. Add the butter, lemon juice and sugar and whisk briskly to incorporate all the ingredients.
3. Then cook the mixture at low heat for about 3 minutes or until the cream thickens. Afterwards, pour the mixture over the tart crust and spread evenly around the base using a spatula.
4. Bring the tart pan now back to the still warm oven without turning it back on as you will just use the residual heat to further cook the mixture. Remove
from the stove and allow to cool down.
5. Then chill in the fridge for about 4 hours or until the cream solidifies somewhat. Finish the tart with a light dusting of confectioners sugar. Serve topped with whipping cream or ice-cream.
The quicker & easier way of making POLVORON - - the Spanish style. There are of course many varieties but the one in this video is at its most basic. Go ahead and try. Enjoy!!! :)
POLVORON FULL RECIPE
Ingredientes:
500 grams flour
250 grams powdered milk
250 grams sugar
300 grams butter
1 teaspoon vanilla
1 egg
PREPARATION:
In a big mixing bowl, mix together the flour, sugar, milk, butter, vanilla & egg.
Mix until all ingredients are very well incorporated.
Then scoop out the mixture unto a working surface and start to knead. (If you want, you can also use an electric mixer. )
Keep kneading until you can form a log. If porions keep breaking off then the dough is too dry; sprinkle a little bit of water (1/2 tsp at a time) and continue kneading.
For the size, there is nothing specific. You can form your log to lengths and dimensions according to your preferences.
Wrap with seran plastic or something similar and let it rest in the fridge for 30 minutes.
And continue forming more logs until all the mixture are used up.
After 30 minutes, remove log from the fridge and position on a cutting board. Start slicing into cross-sections with thicknesses about half an inch each.
You can then manually further shape each into whatever final form you like - round or oval are just a few examples.
Arrange on a cookie sheet covered with parchment paper.
Bake in an oven preheated to 375 deg F for 15 minutes.