Rellenong Bangus ( Stuffed Milk Fish) Recipe

Ingredients:

1 Big Fresh Bangus ( milkfish)
3 cloves garlic
1 medium onions chopped
1 small carrot chopped
1 cup cooked green peas
1/8 cup raisins
1 pc. egg ( beaten)
1/4 cup lemon juice
1/2 tbsp. soy sauce
1/4 cup flour
salt and pepper to taste.

Procedure:

1. Scale and remove the intestines of the bangus from the head.
2. With a very sharp knife, slowly remove the meat of the fish from the skin through the opening cavity below the head. Remove the spine by snapping off the bone at the base of the tail and head. Use a long spoon to scrape all the meat from the skin.
3. Marinate the head and skin in lemon juice, soy sauce and pepper.
4. Boil in 1/2 cup of water the bangus meat with some salt for 5 minutes.Drain, remove bones from the flakes of the meat. Set Aside.
5. Sauté the garlic and onions until slightly brown then add carrots until tender.
6. Add the cooked peas, raisins and the bangus meat to the mixture. Cook for an additional 5 minutes. Salt and pepper to taste.
7. Add a beaten egg to the sauté and mix well.
8. Stuff the mixture inside the bangus skin and head. Sew the cavity if needed. Sprinkle or roll with flour.
9. Fry in oil until golden brown.
10. slice slightly diagonal (1 1/2 inch thick) and serve with del monte ketchup.

Stuffed Shrimps

Ingredients:

12 pcs. or 1 kilo Big shrimps
12 tbsp. ground pork
1 tbsp. chopped green onion
1/2 tbsp. garlic
12 pcs. bacon (or more) or lumpia wrapper (alternative)
salt and pepper to taste

Procedure:

1. Remove the shells of the shrimps. Leaving the tails intack.
2. Mix ground pork, green onion, garlic, salt and pepper.
3. Open the back of each and fill opening with finely chop pork. (procedure no. 2)
4. Wrap in bacon and fry.

Brownies

1 bar butter or 1/2 cup margarine
2 cups white sugar
2 1/2 cups All purpose flour
3/4 cup cocoa benz dorp ( any brand you desired)
1 tbsp. vanilla
1/8 iodized salt
1/2 cup chopped nuts
5 pcs. eggs
4 tbsp. powdered milk
1/2 tsp. baking powder


Procedure:

1. Cream butter or margarine and sugar together. Then add eggs and vanilla, mix.
2. Sift together dry ingredients ( All purpose flour, milk, cocoa, salt and baking powder) then mix.. Add to procedure no. 1.
3. Stir with chopped nuts and baked in greased square pan.
4. Cool then cut in square size.
5. Wrap with paper glaze or glacin paper.

Nuttty fruity Cookies

3 cup flour
1 tsp. baking soda
1/2 tsp. iodized salt
3/4 cup butter, slightly softened
1 1/2 cup brown sugar
1 tsp. vanilla
1 pc. egg
1 can fruit cocktail ( small)
1/4 cup roasted cashew nuts coarsely chopped

Procedure:

1. Preheat oven 350^oF. Sift flour and baking soda then mix. Set Aside.
2. Cream together butter and brown sugar. After creaming add fruit cocktail and vanilla.
3. Beat egg then add to dry ingredients ( flour and baking soda). Mix in fruit cocktail , butter , brown sugar, iodized salt and cashew nuts.
4. Put a tablespoon of butter on greased cookie sheet. Two inch apart when putting ingredients on a sheet. Bake in 20 minutes. For crispier cookie, bake the other side.

Chocolate Cake

2 1/2 Sugar
pinch salt
2 cup Shortening (Lard) or butter
1/2 cup Milk Powder ( non-fat)
1 cup Cocoa Powder
1 tbsp. Baking Soda
8 pcs. Eggs

1 1/2 Water
1 tbsp. Vanilla
5 cups Cake Flour
1 1/2 Baking Powder
1/4 Ovalet ( Optional)

Procedure:

1. Cream together in a mixing bowl the sugar, salt, shortening and milk powder.
2. Add ovalet to the creaming method.
2. After creaming, add cocoa powder and baking soda. Continue creaming.
3. Followed by 8 eggs, mixed again.
4. Sift the cake flour and baking soda. Then add to the creaming ingredient by stage.
5. Add vanilla and water by stage to the creaming ingredients.
6.Deposit into the loaf pan or muffin pan with paper line greased with oil. Bake until done.

Baking Failure and Causes

Sticking to pan
- Insufficient greasing of pan.
- Underbaking.
- Poor Volume
- Wrong baking temperature.
- Not enough leavening agents.
- Too much liquid or fat.
- Wrong pan size
- Undermixing

For Sponge and Chiffon Cakes
- Overfolding
- Insufficient baking of eggs
- Underbaking

Cracked or peaked Top
- Oven too hot.
- Too much flour

Coarse, dry crumb
– Too much leavening agent.
– Too much flour
– Too little liquid or sugar
– Overbaking

Tough Texture
- Overmixing
- Too little Fat or sugar.
- Overbaking.

Crumbly Cake
– Too much fat or sugar.
– Undermixing

Large holes / tunnels
- Overbeating
- Too much leavening agents.

Oven Do's and Don'ts when Baking

Do preheat the oven 10 minutes before baking.
Do put the oven rack at the center of the oven for proper heat distribution .
Don’t let the pans touch the sides of the oven or touch each other .
Don’t put the pans one on top of the other when baking with two racks . Stagger them so heat will circulate.
Don’t open the oven door until at least half of the baking time has passed.