Cooking with Chryss! Pampanga's Best!

wow well done adamcryss looks very yummy im hoping to make one as well any kind of fruitcocktail will do shame we aint got no delmonte or DOLE BRAND fruitecocktail wahhhhhhhh

You can find del monte fruit cocktail in Tesco sis!

oh i see i must be blind not to find one wahhhh! il get now heheh cnt wait to make some ..i really like your recipe today thank you

oh wow!!!! Chryss... you're a superwoman!!! thanks for sharing!

dont avoid it Kuya make some instead bwahahahah

correct ka dyan sis! lolz!

Millionaires or Caramel Shortbread!

Sweets Lover! This for you

shortbread:
250g plain flour
75g caster sugar
175g butter, softened

For the caramel:
100g butter or margarine
100g light muscavado sugar
397g condensed milk

For the topping:
200g plain or milk chocolate, broken into pieces

1. Pre-heat the oven to 180'C/Gas mark 4. Lightly grease a 13 x 9inch (33x23cm) Swiss roll tin.
2. To make the shortbread, mix the flour and caster sugar in a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Knead the mixture together until it forms a dough, then press into the base of the prepared tin. Prick the shortbread lightly with a fork and bake in the pre-heated oven for about 20 minutes or until firm to the touch and very lightly browned. Cool in the tin.
3. To make the caramel, measure the butter, sugar and condensed milk into a pan and heat gently until the sugar has dissolved. Bring to the boil, stirring all the time, then reduce the heat and simmer very gently, stirring continuously, for about 5 minutes or until the mixture has thickened slightly. Pour over the shortbread and leave to cool.
4. For the topping, melt the chocolate slowly in a bowl over a pan of hot water. Pour over the cold caramel and leave to set. Cut into squares or bars.

This is the ingredients and procedure I used but my base turned out to be bit hard...

Other base suggestion:
Base:

* 200g (7oz) shortbread biscuits, crushed
* 25g (1oz) butter, melted

Mix the crushed biscuits with the melted butter and then lightly press the mixture into the tin to make an even layer. Chill for 20 minutes.

I will try it again using other base suggestion

Adobong Pusit! (Squid)

Ingredients:
2 lbs squid, cleaned and cut into rings (ink separated)
1 piece large onion, diced
2 pieces medium sized tomatoes, diced
1/2 cup soy sauce
1/2 cup vinegar
5 cloves crushed garlic
1 teaspoon sugar
Salt and pepper to taste
2 tbsp cooking oil

Cooking procedure:

1. Heat a wok or cooking pot then pour-in soy sauce, vinegar then bring to a boil.
2. Add the squid and wait for the liquid to re-boil. Simmer for 5 minutes.
3. Turn off the heat then separate the squid from the liquid. Set aside.
4. Pour-in cooking oil on a separate wok or cooking pot then apply heat.
5. When the oil is hot enough, sauté the garlic, onions, and tomatoes.
6. Put-in the squid then cook for a few seconds.
7. Pour-in the soy sauce-vinegar mixture that was used to cook the squid a while back. Bring to a boil and simmer for 3 minutes.
8. Add the ink, salt, ground black pepper, and sugar then stir. Simmer for 3 minutes.

*used very tiny bit of squid ink as I don't like it really black

Banana Cake!

INGREDIENTS:
3 medium ripe bananas
300g self-raising flour
150g butter
150g caster/light brown sugar
2 medium eggs
80g walnuts (optional)
2 tablespoons olive or vegetable oil

Cake Topping:
100g full fat soft cheese
75 butter
200g icing (confectioners) sugar
½ teaspoon vanilla essence

Cooking Procedure:
1. Turn the oven on, setting it to 180°C / 350°F / Gas Mark 4.
2. Grease 2 sandwich tin with margarine or butter.
3. Peel the bananas and mashed them with a fork until they are really mushy. It's easier if the bananas are ripe but not essential. Chopd the walnuts reasonably finely, raisins or sultanas can be used as an alternative if you have a nut allergy.
4. Place the butter and sugar into a mixing bowl and mix it together. Put the bananas and chopped walnuts or sultanas and mix thoroughly. Add one egg and sift in half of the flour. Mix thoroughly. Add the remaining flour and egg. and 2 tbs. olive oil to make the cake moist.
5. Pour the mixture into 2 tins. then place them in the oven and turn the oven to 150C for 30-45minutes.
6. Leave to cool in the tin.

Making the cream cheese frosting:
1. Mixed together the icingsugar, butter, soft cheese and vanilla in a mixing bowl.
2. When the cake is cold. Sandwich the 2 layers together with just a little cream cheese frosting.
3. Then put the rst of the frosting on top, decorate it with some more walnuts.

Salmon and Prawn Spaghetti with Philadelphia Cheese

Ingredients:

2tbs. olive/veg. oil.
Half garlic bulb chopped finely
1 medium onion chopped finely
200g philadelphia cheese
200g fresh salmon fillet cut into cubes (you can also use chicken)
200g medium size peeled prawns fresh or cooked
1/2 cup frozen peas
1/2 cup water
salt and pepper to taste
300g Spaghetti noodles

Procedure:
1. Cooked the spaghetti noodles accdg. to the package directions. drain, rinse, set aside.
2. Heat oil over medium-high heat in a sauce pan. Saute' the garlic and onion.
3. Add the salmon and prawns until cook.
4. Add water and the philadelphia cheese, stirring it together till the cheese melts. Then simmer for 5 minutes.
5. Add the frozen peas, salt and pepper. Then simmer for another 10minutes.
6. Put the cooked spaghetti noodles. Stir well to combine everything.
7. Serve it with galic bread

hmmm that really looks yummy sis well done .and i cant wait to try to cook it mylsef thank you for sharing

well done chryss

Awww, that's nice Kuya! I'm bit ashame now as I haven't post new recipes for a long time but got loads line-up, and will start posting them this week, promise

Thank you sis! x

Lolz!!!

Chicken and Prawn Chopsuey with Chicken Liver & Quail Eggs!

Ingredients:

200g chicken cut into cubes or strips or any way you like it
100g chicken liver cut into cubes
200g prawns peeled
1/4 cabbage cut into bite size
1 big carrot cut into biute size
1 red bell pepper cut into bite size
100g chicharo
100g baby corn cut into halves
1tsp. fish sauce
1tbsp. oyster sauce
1 chicken or vegetable broth cube
salt and pepper to taste
1tbsp. cornstarch dissolved into 1/2 cup water.
olive oil
5cloves of garlic sliced
1/2 big onion sliced
1 or 2 dozen boiled and peeled quail eggs

1. saute' garlic and onion into olive oil, when cooked add the liver leave for 15minutes.
2. Then add chicken and prawns leave it for 10 minutes or until all meat are cooked.
3. Add fish sauce and oyster sauce then stir. Add carrots and baby corn leave for 10 minutes.
4. Add broth cubes make sure they dissolve properly then put all the remaining vegetables, leave for another 10minutes.
5. put cornstarch, salt and pepper, quail eggs and leave it for 5-10minutes or depends on how you like ur vegies to be cooked.
6. served it with steamed rice

Malaysian Beef Coconut!

Hubby bought some of this in Tesco and requested me to try it so I did. I just searched online for the recipe, since it was bit complicated as there are loads of spices, I just used the one that I can find in store and also found some alternatives. So I may say this is my own recipe, if you want the original recipe' you can browse online. After cooking it hubby said it taste the same, but I think mine is better, hahaha!

Ingredients:

*300g beef cut into strips or 1" chunks
*3/4 tin thick coconut milk
*1 stalk lemon grass slightly crushed
*zest of 1/2 lemon or lime
*olive oil
*2 tsp. sugar
*salt & pepper
*1 beef broth cube
*1/2 cup frozen peas (optional)
* some green beans (optional)

These need to be blended:
*5 cloves garlic
*3" ginger
*1/2 onion
*1 tomato
*1tsp. chilli powder/chilli paste (you can add more if you want and you can use birds eye chillies)

Procedure:
1. Season beef with salt and pepper marinate for at least 30minutes
2. Blend all the ingredients that needed to be blend, until into a spice paste
3. Heat wok on high with the olive oil in it, stir fry the spice paste bout 2-3minutes, add coconut milk, reduce heat and bring it to gentle boil, stirring it often.
4. Add the beef and simmer for 10 minutes.
5. Add lemongrass stalk, lime/lemon zest, sugar and season with salt and pepper. then add the broth cube.
6. Reduce heat to slow and simmer it for 30-45minutes, keep stiring.
7. After 20 minutes add frozen peas and put the green beas on top or you can just steam this seperately.
8. When the beef is tender, the gravy thickens and oil starts to float, remove from heat and discard the lemon grass.
9. Serve it with steamed rice as usual

***1 cup fresh coconut meat finely grated or unsweetened dissacated coconut. in a dry heat pan, toast this in a low heat, stirring until golden brown. Allow to cool and add it in the procedure #6 (didn't do this as I'm not a fond of grated coconut in my food really.