Coco Macaroons in Choco Dip

It has been a long time not to publish anything, my time at the office has been killing my cooking creativity for some time.

Recently, an officemate has just invited my family for an afternoon break at his new condo ...some sort of "house warming" i call it. I thought of baking a very simple treat, here's a quick easy to cook recipe which i just followed from the package label of Baker's Angel Flake Coconut.


Ingredients:
1 pkg (7oz or 2 +2/3 cups) Baker's Angel Flake Coconut
(alternatively, dessicated coconut from other brands)
1/3 cup white sugar
3 tbsp flour
1/8 tsp salt
1/2 tsp almond extract
2 egg whites
2 0z (4 squares) Semi sweet Baking Chocolate

1. Mix coconut,flour, and salt in large bowl.
2. Beat the egg whites,gradually adding the white sugar until it forms a foamy but firm whisk. Add the almond extract until well blended.
3. Stir in the coconut mixture into the egg white mixture.
4. Form balls (into tablespoonfuls) unto greased and floured cookie sheets.
5. Bake at 3250F for 20 mins or until edges of cookies are slightly brown.
6. Remove from cookie sheets into wire racks. Cool completely.
7. Melt the chocolate (follow package instructions).
8. Dip cookies halfway into chocolate, dripping off the excess.
9. Let stand at room temperature or refrigerate for a few mins until chocolate is firm.

Makes about 18-20 cookies.

Kutsinta (Glutinous Rice Flour Cakes)

Kutsinta is an old favorite in the Philippines along with "Puto" (rice cakes). I have long been ambitioning to make this recipe but could not find any lye water sold here in Singapore (or, i just don't know where to find this ingredient). Luckily, my cousin-in-law went back to Philippines and brought back some lye water and plastic moulds for us to use. And so it goes, this is our first episode of "kutsinta". Enjoy!

This recipe is derived from Reynaldo Alejandro's,book, "Authentic Recipes from the Philippines". I have reduced the original recipe into half, serving about 24 pieces.


Ingredients:

1 cup rice flour
3/4 cup brwon sugar ( or 1 cup if you want it sweeter)
1 1/2 cups water
1 tsp lye water
pinch of red coloring (if desired)

1. Mix rice flour and water. Add sugar and lye water into the flour mixture until well blended. Add a little coloring.
2. Spoon the mixture on small muffin pans or plastic moulds, 3/4 full.
3. Steam for 30 minutes or until a toothpick inserted into the rice cake comes out clean. Add more water if needed until the rice cakes are firm and fully cooked.
4. Remove from the molds. Serve with fresh grated coconut.

Embutido (Stuffed Pork Roll)

It is the holiday season again and the past few days has been tiring for me touring my Mom & my brother in Singapore during the day and preparing meals for the family in between. I was thinking of a recipe that can be prepared once but stored for a couple of meals. I came across this favorite delight, Embutido (stuffed pork roll) from Nora Daza's cookbook and gave it my first attempt. I find this very easy to prepare and practical for busy moms. My first try was not too bad at all, i got a good rating from my carnivore brother!


Ingredients:

1/2 k ground lean pork
1/2 c vienna sausage,diced
1 1/2 tsps salt
1/4 tsp pepper
2 tbsps all purpose flour
1/4 c sweet pickle relish
2 raw eggs,beaten
2 hard cooked eggs
2 pcs chorizo de bilbao (pork sausage),diced
1/4 c raisins
Aluminum wrap


1. Combine ground pork,vienna sausage,pickle relish, season with salt and pepper.
2. Beat 2 eggs and add to the meat mixture,then add flour.
3. Spread meat mixture on an 8"x10" aluminum wrap, with allowance of about 2" on each side.
4. Arrange slices of hard cooked eggs, pork sausage, and raisins on top of the meat mixture.
5. Roll in aluminum foil closing the ends firmly.
6. Bake at 180C for 1 hour and then put aside to cool at room temperature.
7. Chill in the fridge for at least 3 hours.
8. Before serving,remove the aluminum foil and slice. Makes 2 rolls.