Spinach Lasagna Recipe | The Kitchen Journal

Make Quesadilla at home with this easy to follow recipe | The Kitchen ...

Quick and easy recipe Quesadilla recipe to do for Friday night dinner instead of pizza. I bought ready made flour tortilla and freeze them so they wont go bad for awhile and pull it out when needed, like that, I can focus on the filling and make dinner in a flash. Beef Quesadilla 1 lb ground beef 2 onions or shallots 1 head of garlic 1 bunch cilantro Spanish paprika Cumin Powder Salt & Pepper Flour Tortilla Enjoy cooking!

How to cook milkfish | Daing na Bangus | Quick and Easy Recipe | The Kit...

Daing na bangus is a Filipino dish using the National Fish "Bangus" milkfish. This is a quick and easy to follow recipe. Marinated milkfish is best when the fish is fresh. You might want to go for a boneless bangus or have the fish deboned by the fish vendor. The one near me didnt offer deboning services but you can ask if they do it for a cost. Bangus is notorious with its hundreds of fine bones. Daing na Bangus: 1 milkfish 8 calamanci (key lime) or 1 lemon 6Tablespoons soysauce 4 crushed garlic freshly ground pepper Marinate the fish for 30 minutes, and shallow fry the fish in a preheated pan. Cover to avoid splatters and the fish will cook on its own moisture and marinade. Serve with your favorite salad and rice.

Chicken Halang-halang | Spicy and Creamy Chicken | A Visayan Delicacy | ...

Chicken Halang-halang is a popular dish in the Visayas region of the Philippines. Traditionally made with Manok Bisaya (Native Chicken) cooked in coconut milk and cream. Green papaya is added to tenderize the meat, this also adds a subtle taste to the dish. Halang means spicy in Bisaya, therefore this dish calls for spicy chilis including its leaves, the chili leaves are not spicy but it adds another layer of subtle flavor, texture and color to the dish. Tanlad (Lemon grass) and ginger highlights a background flavor of this special dish. If using a native chicken, it will take a while to tenderize the chicken, therefore cooking it with papaya serves the purpose of cooking the chicken quicker, also do not add water right away to the chicken, just let it simmer on its own meat does the trick of cutting the time of cooking. Chicken Halang-halang Ingredients: 2 lbs. Chicken Lemon gras ginger garlic onion chili leaves Chili 1 whole green papaya Coconut milk Coconut cream Sautee garlic and onions until fragrant, add ginger, chicken, green papaya, lemon grass stalks, and let it juices of the chicken simmer on its own. Add coconut milk, let it simmer until tender, add the lemon grass leaves and let it simmer for few more minutes. Add coconut cream. Lastly add chili leaves. Put off the flame and let the chili leaves cook with the pot covered. Serve with rice or maize.

Tuna Kinilaw (Filipino Ceviche) Authentic Bisaya Recipe without gata | T...

Homemade Mashed Potato | A Classic All Time Favorite Side Dish | The Kit...

This mashed potato recipe is so easy to make at home. Give your own twist by adding your favorite subtle ingredient that goes with the potatoes while steaming. We like the potatoes steamed as it retains most of its flavor compared to boiling, flavors are intact while cooking the potatoes. Garlic will be the background flavor for this as it is steamed and mashed together with the potatoes. Nothing beats a freshly homemade mashed potatoes. Your mashed potato will never be the same again. Give it a notch with this technique. Happy Cooking! Love, The Kitchen Journal ************************************************************************** Thank you for visiting The Kitchen Journal. A Cooking, Baking and Cake Decorating Channel. Enjoy playlist feature in this channel for your viewing pleasure, we have categorized our video library so you can view what you are interested to watch. The Kitchen Journal Baking playlist: All Baking ideas, tips and tutorials https://www.youtube.com/playlist?list... The Kitchen Journal Cooking playlist: All cooking videos https://www.youtube.com/playlist?list... The Kitchen Journal Desserts Playlist: https://www.youtube.com/playlist?list... The Kitchen Journal Seafood playlist : All Seafood related videos are here! https://www.youtube.com/playlist?list... The Kitchen Journal Buttercream Series: Cake Decorating Series using buttercream Icing https://www.youtube.com/playlist?list... The Kitchen Journal Chill and learn playlist: Watch and learn in a relaxing music with cake decorating tutorial videos. Designed to be played on TV https://www.youtube.com/playlist?list... All Videos: Compilation of all uploaded videos https://www.youtube.com/playlist?list... Connect with us: facebook page: https://www.facebook.com/thekitchenjo... #MashedPotatoRecipe #TheKitchenJournal

Chicken Biryani Recipe | step by step video | what makes Biryani special...

Learn how to make this biryani in a step by step video from start to finish. This recipe is a family favorite. We crave for Indian foods from time to time. I like the Hyderabadi style of Biryani, very aromatic, spicy and full of flavors. For this recipe, i have to substitute Ghee with butter as Ghee is not available here. As per the proportion of the spices, please refer to the video. This will vary according to your preference. Chicken Biryani Recipe Ingredients: 1 kg Chicken (Drumstick or Thigh) 500 g. Basmati Rice 1 Stick butter 1/2 kg onions Coriander leaves (optional) For the Marinade: Tumeric Ginger 2 heads Garlic 6-10 Green Cardamom seeds 2 tsp.cumin seeds 1 tsp caraway seeds 1 tsp. coriander seeds 3 tsp. Garam Masala Saffron (infused with 1/3 cup milk) 1 cup Yogurt 2 tsp. paprika 1 tsp.chili powder salt For the Rice: Cinnamon Bark Cardamom seeds peppercorn caraway seeds Coriander seeds Star Anis cumin seeds salt Procedure: Mix the all the marinade ingredients and marinate the chicken for at least 2 hours in the fridge. Overnight marination gives the best result. Prepare the onions: Slice onions thinly and deep fry until crispy. When frying the onions, fry in small batches so that the pan will not be overcrowded. Drain in kitchen towel to get rid of excess oil. Prepare the saffron: Infuse saffron in 1/3 cup milk and set aside. Prepare the Rice: Soak rice in water for 30 minutes. In a pot, bring water to a boil with the spices. Let it simmer to develop the flavor. Add rice and cook just about until the rice is cooked 70 percent. Cook the Chicken: Use a thick and heavy pot that will retain more heat. Heat about 2 Tablespoon oil, (Oil used in frying onions) Sautee garlic and onions, add cumin seeds, coriander seeds, garam masala. Add marinated chicken. Mix and let it simmer for about 2 minutes, this will be the bottom layer. Add rice, (use a slotted spoon to drain the rice) layering it over the chicken. Add crispy garlic, add saffron which was infused in milk. Add another layer of rice, crispy onion and add the remaining saffron mixture. Add coriander leaves and knobs of butter. Cover and put off the flame. Cover and leave it to cook on its own for 30 minutes. The heat of the pan will cook through the meat and rice. #ChickenBiryani #TheKitchenJournal

How to make Red Marshmallow fondant at home

Black Sambo Recipe | Classic Filipino Dessert made of layers of chocolat...

A classic Filipino dessert, Black Sambo is a two-layered gelatin-based dessert made of chocolate and creamy milk jelly pudding. An easy to prepare dessert that you can make ahead of time for any occasion.  You may set them into desired containers of your choice like gelatin molds, rectangular glass container, mini cups, mini wine glass or basically just any container. A perfect dessert for chocolate and gelatin lovers. Black Sambo Ingredients Choco Layer: * 1 can evaporated milk big * 1 cup white sugar * 2 packs of Knox unflavored Gelatin let it bloom in 1/2 cup cold water * 1/2 cup Pure Dutch Cocoa or Hersheys unsweetened powder dissolved in 1/3 cup hot water Cream Layer: * 1 cup water * 2 packs of Knox unflavored Gelatin * 1 can of condensed milk big * 1 can of Nestle Cream big Instructions Chocolate Layer: * In a bowl melt 2 packs of Knox in 1/2 cup cold water. * In a separate bowl dilute cocoa powder in 1/3 cup hot water and stir. * In a saucepan heat evaporated milk, on a low fire and add white sugar and stir until sugar dissolves. * Add the melted cocoa and continue to stir until well blended, and lastly add in the knox mixture and stir continuously until dissolves and fire off. * Let it cool by stirring patiently before placing in the container. * Freeze for 20 minutes and refrigerate for 2 hours. Cream Layer: * In a saucepan heat a cup of water over a low fire and pour 1 pack of knox at a time and stir vigorously to dissolve the gelatin completely. * Add 1 can of condensed milk and stir until well blended. * And lastly pour in a can of nestle cream and keep stirring to dilute the cream, fire off. #BlackSamboRecipe #TheKitchenJournal

Best Fresh Fruit Tart recipe | Make this classic fruit tart at home with...

Make this at home with your favorite fruits, I'm using fresh strawberries, blue berries, black berries and raspberries. This is a decadent dessert that you can make at home, following the same technique, you can substitute the berries with your favorite fruit. These mixed berries do well together, the tartness of each berry is balanced with homemade pastry cream and pastry shell. Don't be intimidated by the process, once you made it once, it will be easier the next time.

Related videos:
How to make pastry shell :
https://youtu.be/gNTWBxZlzTY

How to make pastry cream (creme patissiere)
https://youtu.be/0vRcgOL_kp0

Pastry Shell Recipe
Ingredients
1/2 cup butter (softened)
1/2 cup icing sugar
1 egg
2 cups all purpose flour
1/4 teaspoon baking powder
1 teaspoon vanilla extract

Procedure:
Using a stand mixer:
Beat softened butter until light and fluffy, add eggs, add sugar lastly add flour. when the mixture comes together, replace the hook with a dough hook, continue mixing for a minute, it should be crumbly. Press it onto a tart pan and blind bake for 10 minutes at 280 F.

Without mixer:
Cut butter into small pieces. In a bowl, place four and sugar, add the butter and crumble it with your fingers until it comes together, press it into a tart pan and blind bake for 10 mins at 280 F.
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Creme Patissiere (Pastry Cream) recipe:
3 eggs
1 cup milk
1/2 cup sugar
2 Tablespoons corn starch dissolved in 3 Tablespoons water.
1 vanilla bean or vanilla extract

Heat milk to just about to boil. While heating the milk, beat the eggs and sugar using a whisk. When the milk is just about to boil, slowly pour into the egg and sugar mixture. Continue beating while adding the milk on a steady stream, slowly incorporating the warm milk. Pour the mixture back to the pan and continue cooking on low heat. Add the cornstarch mixture and keep on stirring using a spatula, making sure that nothing sticks to the bottom of the pan. Don't stop stirring until it thickens a little bit. Continue mixing with a whisk and when the mixture comes to a boil, it should be thick enough and smooth, without lumps.

How to make pastry shell l pie crust recipe

Crème Pâtissière (Pastry Cream) Recipe | How to make pastry cream from s...

How to pipe buttercream flowers on cupcakes | Rose| carnation | hydrange...

Halo halo | All time Filipino Dessert

Halo halo literally means mix-mix. When served with halo halo, you have to mix everything so that the there is variety of texture in every bite. It is mixture of variety of fruits served with shaved ice and milk.

The preparation of halo-halo varies in different regions of the country. In northern part of Philippines, they use a lot of beans. In Central Philippines, there are more fruits than beans. Usually fresh fruits, like mango and banana. Also coconut jelly is added to give a different texture in every bite.

Garlic Chilli Sauce | Siomai Sauce | All around Spicy sauce | So easy to...

House Warming Cake Design | The Kitchen Journal | Sweets Gourmet

Made as a replica of the house, served during a house warming party. Definitely a show stopper. Chocolate cake covered in fondant. Details include textured front door, brick walls, fondant flowers, detailed window frame, buttercream grass, textured cobble stone pathway, shingle roof with chimney.

Guacamole Recipe | Easy Homemade Recipe | Meatless Monday idea

Butterfly Pea Flower Tea/Blue Ternate Benefits and side effects.

This is a fun drink to make and share with family and friends. Learn the benefits and side effects of this blue ternate or butterfly pea flower. How to prepare tea, hot or cold.

Calamari (Squid Rings) recipe. Step by step video on how to make homemad...

Learn the trick how to make crispy calamari at home. Full proof homemade recipe. Calamari is squid rings coated with batter and deep fried. The secret is layer each coating with flavor profile to your liking. To make this recipe spicy, add cayenne pepper . This is great seafood appetizer recipe. Ingredients:340 g. Squid rings1/2 Cup Corn Starch1/4 Cup All purpose flour2 Tablespoons paprika1/2 Tablespoon Garlic salt1Tablespoon Garlic powder1Tablespoon ground pepper2 eggs2 cups Panko Bread Crumbsoptional: 1 tsp. Cayenne Pepper if you like it hot and spicyoil for frying

Procedure:Wash squid rings and drain, set asidePrepare 3 bowls:bowl 1 - Egg mixture. Beat eggs, season with salt, pepper and garlic powder. bowl 2 - Flour mixture. Mix flour, paprika, salt, pepper and garlic powder.Bow 3 - Panko Mixture. Mix bread crumbs with garlic powder, salt and pepper

Pat dry the squid rings to remove excess water/moisture, dip into the flour mixture to coat each squid ring, dip into eggs, mix well to coat the squid rings in egg. Do this one by one so that the flour coating absorbs the egg mixture. Lastly coat with bread crumbs mixture. Arrange on a plate. Finish this procedure before starting to fry.

Once all the squid rings are well coated with bread crumbs, deep fry in a preheated oil until golden brown. Remove from oil and place it on a plate lined with paper towel. The paper towel will absorb excess oil from frying and keeps the calamari dry and crisp. If you like hot and spicy, add cayenne pepper squid rings before frying. #CalamariRecipe#TheKitchenJournal#HomemadeCalamari

Salmon Wellington with Spinach and cheese

Salmon Wellington



ingredients:

salmon fillet

puff pastry

spinach

parmesan cheese

Cheddar cheese

garlic

onion

oil to sautee (1 Tablespoon)

salt and pepper



Sautee garlic and onion, add spinach and continue cooking until spinach is almost cooked, add parmesan cheese and cheddar cheese, season with salt and pepper. set aside to cool.



Pull out the puff pastry in the fridge, (pastry must be cold).  On a baking dish, unfold the puff pastry, add salmon in the center of the pastry, season with salt and pepper, add the prepared spinach on top of the salmon and fold half of the pastry and seal, keeping all the air out of the pastry, seal with egg.  Brush all top of the pastry with beaten egg.



In a preheated oven,Bake 450 F for 30 minutes. Switch off the oven and leave it inside to cook through for about 20 minutes.