Pork Adobo ala Ilocano |
He and She say; a couple's blog
Live, laugh and love; it may not always be the case but this is a story of how a couple deals with their journey of life.
Wednesday, November 23, 2011
Ilocano Style Pork Adobo
Hon asked me to bring out some pork meat from the freezer earlier which she said she will be cooking Adobo with once thawed. This gave me an idea to cook an Adobo dish from the usual recipe she cooks.
Friday, November 18, 2011
Sponge Cake with Cream Cheese Filling
Still on the aluminum pan! :) |
It’s
been a long time since I last posted here. This recipe my wife did reminded me of the site (Thanks Hon for the reminder! Haha). She surprised me one time
baking a sponge cake stuffed with cream cheese filling. Honestly I didn’t think
that cream cheese would go so well with sponge cakes (or maybe I haven’t tested
one previously). Well it turned out
pretty good that it only lasted for a couple of days!
Cutting
to the chase, here is the recipe for her Sponge Cake with Cream Cheese filling.
Unfortunately I wasn’t there to take a photo of the cooking steps. Also she
would like to thank joyofbaking.com
for the wonderful sponge cake recipe. Thanks Stephanie!
Sponge Cake:
4 large eggs
1 large (20
grams) egg yolk
1/3 cup (35
grams) sifted cake flour
3
tablespoons (30 grams) cornstarch (corn flour)
1/2 cup (100
grams) plus 1 tablespoon (15 grams) granulated white sugar (divided)
1-teaspoon
pure vanilla extract
1/4-teaspoon
cream of tartar
Cream Cheese Filling:
¾ cup Butter
1 cup Cream
Cheese (she used Philadelphia Cream Cheese)
¾ cup Icing
sugar
1-teaspoon
Vanilla
For
Sponge Cake (Since my wife just followed the recipe from the site, my as well
copy it over. Again thanks to Stephanie for this wonderful recipe!)
Preheat oven
to 450 degrees F (230 degrees C) and place oven rack in the center of the
oven. Butter, or spray with a nonstick vegetable spray, a 17x12 inch
(43x30 cm) baking pan, line it with parchment paper, and then butter and flour
the paper (or spray with a nonstick vegetable/flour spray).
While the
eggs are still cold separate two of the eggs, placing the yolks in one bowl and
the whites in another bowl. To the yolks, add the additional yolk, and the
two remaining eggs. Cover bowls with plastic wrap and allow the eggs to come to
room temperature (about 30 minutes). Meanwhile, in a small bowl whisk the flour
with the cornstarch.
Place the
egg yolks and whole eggs, along with 1/2 cup (100 grams) of the sugar, in your
electric mixer, fitted with the paddle attachment. Beat on high speed for five
minutes, or until thick, pale yellow, and fluffy. (When you slowly raise the
beaters the batter will fall back into the bowl in slow ribbons.) Then
beat in the vanilla extract. Sift half the flour mixture over the beaten egg
mixture and folding gently with a rubber spatula, just until the flour is
incorporated. Sift the remaining flour mixture into the batter and fold
in.
In a clean
bowl, with the whisk attachment beat the egg whites until foamy. Add the cream
of tartar and continue beating until soft peaks form. Sprinkle in the remaining
one tablespoon sugar and beat until stiff peaks form. Gently fold a little of
the whites into the batter to lighten it, and then add the rest of the
whites. Pour the batter into prepared pan, spreading evenly with an offset
spatula or spoon. Bake for about 6-8 minutes or until golden brown and when
lightly pressed, springs back. Immediately upon removing the cake from the oven
sprinkle with confectioners sugar and then invert the cake onto a clean
dishtowel. Remove the parchment paper, sprinkle with confectioner’s sugar, and
roll up the sponge, with the towel. Place on a wire rack to cool.
For Cream Cheese Filling:
Beat together the softened Butter and Cream Cheese until soft peaks are
formed. Slightly add the icing sugar in the mixture until the incorporated. Add
in the vanilla then beat until stiff peaks form.
To Assemble:
Unroll the sponge, spread with the cream
and reroll. Cover and chill in the refrigerator for a few hours. Just
before serving, dust with confectioners sugar.
Enjoy!
Sorry for the not so clear images |
Labels:
Bake,
Cake,
Cream Cheese,
food,
Hon,
Philadelphia Cream Cheese,
recipe,
Spong Cake
Thursday, August 11, 2011
Recipe: Chicken Afritada
My Hon's version of Chicken Afritada |
Since I am working at night again, my wife and I decided to cook chicken afritada. It’s a chicken (sometimes pork) simmered in tomato sauce. This dish is also served with green peas in since we weren’t able to get one, we just decided to do one without it which is still tastes good!
Labels:
afritada,
chiciken afritada,
chicken,
pinoy food,
recipe,
tomato sauce
Siem Reap; Day 1
I have posted a summary before of our trip to Siem Reap last 2nd of August. Like I said, it may have been a short trip but it has been a very unique and breath taking experience hence this covers the places that we went to in Siem Reap.
Sunday, August 7, 2011
Travel: Siem Reap, Cambodia Trip
Last August 2, me and hon went to Siem Reap, Cambodia with our friends. It was hon's third country to enter where second is Singapore and first is of course, Malaysia. Here is a summary of the things about our trip as I will try to come up with more detailed posts soon.
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