Cooking Thread :: Recipes Added here

To make tortilla you can grind your own masa here. You can buy as fine a corn meal as you can here in the market...the wet market downtown not in Robinsons. The finest..aka smallest size you can buy there is 16 is 40 to 50 peso a kilo..Yes you can get much cheaper.. downwards to 28 but its full of buk buk *read weevils* and ok for chicken feed..extra protein in that actually..lol. You could try to use that as it it but its a bit too grandular to use at 100 percent in my regard. Maybe a 50 50 mix with wheat flour

Ive seen the hand use flour mills on the shelf here. sorry I dont know what they cost. I have one that I use to bust up malt (barley) in my beer making process.

 

Great i will check it out. I have noticed that the paprika that is being sold in most markets is not true paprika. It is a mix of different pepers and is not close to the real stuff. Mccormick is the only real one.

Dave

 

Actually, the masa used for corn tortillas, masa harina, the corn is soaked in lime water. Just plain cornmeal will not yield truly authentic corn tortillas...although, you sometimes use what you can get. My niece says they have the masa harina in Cebu. I have 2 bags in my freezer from the states.

 

My take on that lime thing..well *purist* might make that arguement.. But rather quickly explaining it and very over simplified that treatment came from Ancient Mayans and Aztecs using lime and ashes to soak whole corn in it. They most likely stumbled across the fact that it stopped a fungus growing on it so prolonged they corn storage so continued to do it. A by product of that was it also broke down some of the corn skin and the then redried corn ground up earlier.. Generations of mexican peoples followed what great-grandma did and so the liming continued til today.

Myself I find me to be a bit on the lazy side..*BUT*>> If you were so inclined to do a long involved process for a taint of lime then by all means use the link I will provide below to find out how to go thru the liming process at home. I dont think I want to start with whole corn ..soaking..redrying then hand grinding through multi levels to get my corn for tortilla.. I will make do with almost ground fine and either add wheat flour or grind it a bit more fine..dunno maybe a blender will work?? .or do both maybe and be happy with my result. Of course the given is to buy it..but that is why we grow stuff and make stuff..because we cant buy it.. di ba? Given that we are talking taco..with spicy ingredients and quanities of beer to wash them down. I doubt even Anthony Bourdain can tell limed or unlimed corn flour..lol

how to lime corn at home click here ::: Homemade Corn Tortillas - Part One: How to Soak Corn for Masa - CHEESESLAVE

 

How to make ricotta cheese, makes about 500grm.

Ingredients

2 liters of fresh milk
1/2 to 1 tbs. Salt
white vinegar up to 3 tbs.
Strainer
2 sq. Ft piece of gauze/cheese cloth, here they call it gauze



heat two liters of fresh milk on low heat (and stir as you heat to prevent burning) in a pot to 165 to 185 f. Or when you see small bubbles starting to form.

Remove from heat, slowly still milk as you add in white vinegar, a table spoon at a time usually takes 3 tbs, when you see curds start to form and liquid is clear not milky stop adding vinegar.

Add salt 1/2 to 1 tbs and stir to dissolve salt

let sit in pot for two hours to cool.

Put strainer over a pot and line strainer with cheese cloth and pour in liquid and curds, let drain until the way stops draining and is just a slow drip. At that point gather up the ends of the cheese cloth and make a little sack tye it just above the ball of cheese an you can ether gently squeeze out some of the remaining way or hang it over a bowl and let it drain until you get the firmness you want.


Don't through the way away there are a lot of uses for it.

Hope this helps. It is really simple, trust me.

Dave

 

grits and masa

hey baltoed, thanks for starting this thread...
you wrote:
> My niece says they have the masa harina in Cebu. I have 2 bags in my freezer from the states.

please ask your niece where she saw masa harina in cebu, maybe they have corn grits for making polenta, i find the corn in the market here blah tasting, like it's not a whole grain product and i haven't had good luck grinding it myself.

and masa...
as far as taste; we make masa by soaking the corn in slaked lime, which we imported, and in mho, it's delicious and there's no comparison to unlimed corn for flavor (beer or no beer ; ) we use it to make tortillas and corn soups.

we usually process a kilo of whole corn to masa at a time and only boil for an hour, soak overnite and have it ground at a place in the market area. then i weigh it out in 100g packages and freeze it for future use. 100g makes eight yummy 10 inch tortillas.

if your lucky, lee plaza/hypermart has pinto beans at times.

i'd like to find a hand crank grinder like this one if anyone sees one in town. < http://tinyurl.com/nxcfq3r > . i've seen meat grinder but no grain mills.

norm : ))~

 

She said Metro Grocery Store at Ayala Mall. (Don't shoot the messenger, haven't seen it with my own eyes).

 

oppsss....
100g of masa and... 100g of whole wheat makes about eight 10 inch tortillas.

 

We used to buy it there, but haven't seen any there for a year or more now. Would like to find some as we're out now.

Larry

 

oh man.
Recipes.


French Toast Casserole

5 C bread cubes (good for leftover, going stale breads)
4 Egg
1 1/2 C milk
1/4 C sugar
1/4 tbsp sel
1 tsp vanilla extract
1 tbsp butter
1tsp cinnamon

How To: -Preheat oven to 350 deg
-Butter pan
-line pan with bread cubes
- beat together milk, egg, sel, vanilla & 2 tbsp sugar
- pour over bread, dot with the butter
- sombine sugar and cinnamon and sprinkle over top
-bake till crispy
- eat the whole pan in one go

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Mung Bean Fritters

2 C mung beans
1/2 C rice
2 tsp sel
green onion, diced
1/2 red pepper, diced

How To:
-Soak beans & rice overnight
-Drain, save bean water
-Blender > Beans, rice, sel & 1 to 1 1/2 C of the water
-When almost smooth, add batter to hot oil and fry till crisp.

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No Bake Banana Balls

1C oats
1 banana
1/2C grated coconut
3tbsp sugar syrup
2tbsp Coconut Oil
1tsp Vanilla Extract
1/2C chocolate chips

How To:
-Food Processor > Everything but the chocochips
-Stir in the chocochips
-Refrigerate to harden the mixture for ten minutes
-roll into balls
-store, fridge em, and/or pig out

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Mango Gazpacho

2C diced mango
2C OJ
1 diced Cucumber
1 diced red bell pepper
1/2 diced red onion
1/2 chopped garlic clove
3tbsp calamansi juice
2 tbsp olive oil
2tbsp basil

How To:
-process Mango, OJ & oil till smooth
-Add everything else and pulse, keep it chunky!
-Fridge and serve

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Avocado Cream Sauce

1C greek yogurt
1tbsp calamansi juice
1 avocado

How To:
-Food Process everything.
-Drizzle on stuff.

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Monte Cristo Sandwich (UNGH)

2 Eggs
4 slices of thick bread
2tbsp unprocessed deli mustard
2tbsp mayo
1/2lb baked/smoked ham
1/2 oz cheese of choice (or more...I prefer lots of cheesy goodness)
2tbsp butter

How To:
-Beat eggs, add sel&pepper
-create sandwich, with ham, mustard, mayo, cheese
-squish down
-coat both sides in egg & fry in buttered skillet
-drool and consume
-Repeat.

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Squash Fries

Squash
sel&pepper

How To:
-Cut squash into fries
-Season and bake till crunchy

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So now that I'm drooling.........lol