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How to cook Sotanghon Guisado| Pancit Sotanghon Guisado
 
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Sotanghon Guisado|Pancit Sotanghon Guisado 1/2 kilo sotanghon(cellophane noodles) 1/2 kilo chicken legs 1/2 kilo med sized shrimp, washed and cleaned 1 large carrot, peeled and julienned 1 cup snow peas, ends trimmed 1/4 cabbage, cleaned and sliced 1 med sized onion, sliced 130 ml oyster sauce 1/2 cup soy sauce salt and pepper to taste 3 tbsp cooking oil 5-6 cups water to boil the chicken and extra water to soak the noodles How to cook chicken sotanghon: 1) In a bowl soak noodles for 30 minutes 2) Boil the chicken and cook for 30 minutes. 3) When the chicken is cook, shred the chicken meat and set aside. Set aside the chicken broth too. 4) Cut the noodles (optional) 5) Saute onions; saute shrimp 6) When the shrimp turns orange add the shredded chicken and stir. 7) Season with salt and add the soy sauce and stir it. 8) Add the chicken broth and bring to boil; cook for 2-3 minutes. 9) Season with pepper. Add the carrot; cook for 2-3 minutes. 10)Add the snow peas, cabbage and noodles. 11)toss until well distribute then add oyster sauce. 12)Toss and cook for another 2-3 minutes and you're done! Sotanghon is always present in birthdays or parties. The noodles that is used for the dish is the cellophane noodles and it is also known as Chinese vermicelli, glass noodles or crystal noodles. These are made from starch. They are sold in dried form so before cooking it it has to be soaked to restore. You can use these noodles in cooking soup, stir fry and noodle salad. Keywords: Sotanghon Guisado Pancit Sotanghon Guisado Sotanghod Chicken Sotanghon Like us on facebook https://www.facebook.com/kusinachef2 Subcribe on our youtube channel https://www.youtube.com/kusinachef Follow us on twitter https://instagram.com/kusinachef/ Follow us on instagram https://twitter.com/kusinachef1
Views: 484115 Kusina chef
Chicken Sprite
 
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Chicken Sprite Ingredients: 1 whole chicken 500ml-700ml Sprite 5 med sized onions, sliced 1 stalk lemongrass 1 calamansi or 1 tbsp lemon 4 tbsp oystersauce 1 tbsp soy sauce salt and pepper to taste hot sauce (optional) Procedure: 1) insert the lemon grass into the cavity of the chicken and rub the chicken with salt and calamansi 2) place the chicken in the deep pot and add the remaining ingredients. 3) cover and cook for 1 hour over medium fire. 4) after 30 minutes of cooking turn the chicken upside down so the color would be even. 5) serve with the sauce of the chicken. Note: you can substitute 7-Up Keywords: Chicken Sprite recipe How to cook Chicken Sprite Chicken 7-Up Chicken recipe Pinaupong manok dinner recipe lunch recipe Like us on facebook https://www.facebook.com/kusinachef2 Subcribe on our youtube channel https://www.youtube.com/kusinachef Follow us on twitter https://instagram.com/kusinachef/ Follow us on instagram https://twitter.com/kusinachef1
Views: 920171 Kusina chef
No Oven Egg Pie | How to bake Egg Pie without oven | Egg Pie recipe | improvised Oven
 
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No Oven Egg Pie Pie Crust Ingredients: 2-3 tbsp sugar 2 tbsp cold milk 1/2 cup cold butter, cubed 1/8 tsp salt(optional) 1 1/2 cup all purpose flour Custard Filling ingredients: 2 cups evaporated milk 3/4 cup condensed milk 3 large eggs 1 egg white 1 tsp vanilla extract Procedure: A.Pie Crust 1) Mix flour, sugar and salt 2) Add cold butter 3) Using a fork cut butter into the flour mixture until it looks like small beads 4) Gradually add cold milk and mix well. (you will know if your dough is perfect when it sticks together in clumps) 5) empty your bowl right on the countertop and gather to form a ball 6) slightly flatten the dough 7) wrap dough in clingwrap and refrigerate for 1 hour 8) place dough inside a plastic bag and palce dough in the middle 9) roll out the dough using a rolling pin 10)for the pie plate you can use aluminum tray. Size: 9 inhces round 11)use the pie plate to measure the size of the crust. It must have 3 inches allowance fom the edge 12)place the pie plate inside the plastic bag. 13)Assist the other side with your right hand and flip it over 14)gently peel off the plastic 15)take the pastry out from the plastic bag 16)gently press the dough onto the bottom and sides 17)trim the excess dough 18)design edges using the fork and prick the bottom 19)optional: egg wash to have a golden pie crust B. Custard Filling: 1)Combine eggs, evaporated milk, condensed milk and vanilla extract 2)mix well 3)strain custard mixture twice 4)whip egg white until soft peaks 5)add whipped egg white to the custard mixture 6)fold in whipped egg white into the custard mixture and set aside C. Assemble and cook 1)turn down the heat of the stove 2)place a cake pan inside or a tray 3)palce the pastry over the cake pan 4)Pour the custard filling(this will prevent the custard from spillage) 5)spread the whipped egg white evenly 6)cover and cook for 45 min. over low heat Note:Toothpick check after 45 min. and if it is not yet cook adjust the heat to medium low and check every 5 min. 7)when the toothpick comes out clean the egg pie is cook 8)Take the egg pie out and let it cool completely before cutting Visit our website http://kusinachef.blogspot.com/ Like our FB page https://www.facebook.com/kusinachef2 Subcribe on our youtube channel https://www.youtube.com/kusinachef Follow us on instagram https://instagram.com/kusinachef/ Follow us on twitter https://twitter.com/kusinachef1 Carefree Melody by Twin Musicom is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/) Source: http://www.twinmusicom.org/song/302/carefree-melody Artist: http://www.twinmusicom.org
Views: 545978 Kusina chef
Mango Graham Ice Cream
 
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Homemade Mango Graham Ice Cream ingredients: 1 1/2 cup grahams 1 large sweet mango, diced 2 all purpose cream or 500 ml of whipping cream 1 big can evaporated milk (filled milk) 1 big can condensed milk (mango) ice Procedure: 1) place the beaters inside the freezer 2) crack grahams (do not crush) 3) place all purpose cream inside the freezer for 2 hours or overnight inside the chiller and place the milk inside the freezer for 1 hour or overnight inside the chiller 4) combine the evap and condensed milk; mix well 5) set up: get a big basin add ice and place your big mixing bowl or caserole over the ice and surround the side with ice too 6) beat all purpose cream in high speed for 8-10 minutes 7) add milk mixture gradually and beat for another 5 minutes in high speed 8) Fold in grahams and do not forget to save some for garnish 9) Fold in mangoes and do not forget to save some for garnish 10)for business: use salad cups for home consumption: use the old ice cream container 11)Place it inside the freezer overnight related video: Mango float https://www.youtube.com/watch?v=9THUZ0WcG3I Oreo ice cream https://www.youtube.com/watch?v=HArzS0ak-yw Rocky Road Ice cream https://www.youtube.com/watch?v=ak7oeb_lovg Mango Tapioca https://www.youtube.com/watch?v=unkO0eIpzN4&t=15s Summer is here! If you have nothing to do let's beat the heat with homemade ice cream! Make it and sell it to your neighborhood. Keywords: homemade ice cream ice cream no ice cream machine summer business Like us on facebook https://www.facebook.com/kusinachef2 Subcribe on our youtube channel https://www.youtube.com/kusinachef
Views: 591086 Kusina chef
Leche Flan with Ube Halaya | How to cook Leche Flan with Ube Halaya | Dessert Recipe
 
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Leche Flan with Ube Halaya Ube Halaya ingredients: 1kl Purple Yam(ube) 410ml Evaporated filled milk 300ml condensed milk 1/2 cup sugar 1/2 cup butter or margarine 1 tbsp vanilla extract Leche Flan ingredients: 8 egg yolks 410ml evaporated milk 300ml condensed milk 1 cup white sugar(more if needed) 1 tbsp vanilla extract A.Leche Flan procedure: 1) Melt 1-2 tbsp of sugar in each llanera. Set aside 2) In a bowl combine egg yolks, evaporated milk, condensed milk, and vanilla extract 3) Mix well 4) Strain the mixture twice and set aside B.Ube Halaya procedure: 1) Bring water to a boil and cook ube until soft and tender 2) Let it cool. Peel and slice into chunks or grate it 3) *Optional: grate ube using a blender. Add evaporated milk 4) Blend until smooth 5) In a pan melt butter 6) Add condensed milk and sugar 7) Mix until just combined 8) Add mashed ube 9) Mix and cook over low heat for 30 min. or until it's a bit dry but still moist 10)Stir constantly 11)*optional: Add violet food color and mix well 12)Add vanilla extract and mix well 13)Turn the heat off and cool completely C.To cook the leche flan: 1) Bring 1 liter of water to a boil 2) Add 1 cup ube halaya and spread evenly 3) Add 1 cup of leche flan mixture 4) Cover with foil 5) Place the steam bowl over and cook over low heat for 45 min. to 1 hour or do the toothpick check 6) When it's cook cool completely before unmolding 7) Best served cold Visit our website http://kusinachef.blogspot.com/ Like our FB page https://www.facebook.com/kusinachef2 Subcribe on our youtube channel https://www.youtube.com/kusinachef Follow us on instagram https://instagram.com/kusinachef/ Follow us on twitter https://twitter.com/kusinachef1
Views: 76158 Kusina chef
How to make a Perfect Banana Cue
 
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How to make a Perfect Banana Cue Banana Cue Ingredients: 6 pieces Saba banana (plantain) 2 cups brown sugar 1 liter cooking oil bamboo skewers 1) preheat oil; deep fry bananas in med-low heat 2) When the bananas turn light brown add the sugar and stir it constantly until the sugar melts. 3) be sure to coat the bananas with the melted sugar 4) Turn the heat off and thread the bananas onto skewers Banana Cue is one of the famous snack or street food in the Philippines. It is a caramilized deep fried bananas. The ingredients are Saba banana or the plantain, sugar and cooking oil for deep frying. When it's cook it is skwered onto a bamboo stick. You can see this sold along the streets and near the schools. Keywords: How to make Banana Cue How to make Banana Q Banana Q Banana Cue Bananacue deep fried bananas Street foods Like us on facebook https://www.facebook.com/kusinachef2 Subcribe on our youtube channel https://www.youtube.com/kusinachef Follow us on twitter https://instagram.com/kusinachef/ Follow us on instagram https://twitter.com/kusinachef1
Views: 68177 Kusina chef
How to make No bake Chocolate Mousse Cake | Eggless Chocolate Mousse | Fudgee Barr Cake
 
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Chocolate Mousse Cake using Fudgee Barr Chocolate Mousse cake Ingredients: 7-10 pcs. Chocolate Fudgee Barr(chocolate cake bar) or baked chocolate cake, brownies or grahams 740 ml all purpose cream (chilled) 1 big can condensed milk 1/2 cup cocoa powder pinch of salt 20g gelatine clear and unflavored hot water : 1/4 cup for cocoa powder 1/8 cup for gelatine 2 tbsp white sugar(optional) chocolate chips for toppings(optional) Whipped Cream Ingredients: 370 ml all purpose cream (chilled) 1/4 or 1/2 cup powdered sugar 2 tsp or 1 tbsp gelatine clear and unflavored 1/8 cup hot water Procedure: 1) Crumble the cake bars into fine crumbs 2) transfer crumbs into the springform pan or any cake pans 3) distribute the crumbs evenly and pack it firmly.Set aside 4) mix cocoa powder and 1/4 cup hot water until it makes thick paste 5) in a pan combine condensed milk, chocolate paste and sugar 6) cook over low heat and stir constantly until smooth and combined 7) Set aside amd let it cool. It gets thicker when it's cooled 8) beat all purpose cream until soft peaks form 9) Dissolve gelatine in 1/8 cup of hot water then set aside 10)add the chocolate mixture and dissolved gelatine into the whipped cream. (you can also fold it) 11)beat on low speed until well blended 12)pour the mousse mixture on top of the cake 13)chill for 20 min. or until the top part is firm before adding the whipped cream 14)Refrigerate for 4-5 hrs or overnight to make the Whipped cream: 1) combine gelatine and hot water. Mix until the gelatine dissolves then set aside 2) combine all purpose cream and powdered sugar 3) whip on medium speed until soft peaks form 4) add dissolved gelatine and continue mixing 5) chill for 20 min. or until slightly firm 6) decorate the chocolate mousse using the whipped Like us on facebook for more videos tutorial https://www.facebook.com/kusinachef2 Subcribe on our youtube channel https://www.youtube.com/kusinachef Follow us on instagram https://instagram.com/kusinachef/ Follow us on twitter https://twitter.com/kusinachef1 Carefree Melody by Twin Musicom is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/) Source: http://www.twinmusicom.org/song/302/carefree-melody Artist: http://www.twinmusicom.org
Views: 232369 Kusina chef
Carbonara
 
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Carbonara: 250ml all purpose cream 410 ml evaporated milk 1 cup mushrooms, pieces and stems 500 grams Penne Pasta half bar butter 1 cup bacon, diced 1/2 cup white onions, diced salt and white pepper to taste How to cook Carbonara: 1)cook the pasta; set aside 2)melt the butter 3)saute the onions and then the bacons 4)add milk and the add all purpose cream; mix 5)add the mushrooms 6)then season it with salt and pepper 7)simmer for 1-2 minutes 8)add the Penne pasta and make sure to coat the pasta evenly and your done! Carbonara is a dish from Rome. It is an Italian pasta. The dish is created in the middle of 20th century. There many theories about the origin of the name. The name is derived for the word carbonaro which means charcoal burner. They say it is made for the Italian charcoal workers. In some parts of United States they call it coal miner's spaghetti. It was suggested to that it is made for a tribute to the Carbonari or the charcoal men. It is an urban dish from Rome but it is noting to do with the Roman restaurant. The usual pasta they used is the spaghetti but you can use linguine, rigatoni, fettuccine, penne or bucatini. The classic Carbonara consist of raw eggs, cheese and fat. The eggs make the sauce creamy. The most commonly used is Guanciale in Italy but they also use pancetta or bacon. Today many are using cream instead of raw eggs. keywords: carbonara how to make carbonara carbonara recipe pasta recipe white sauce Italian pasta recipe recipe cook Like us on facebook https://www.facebook.com/kusinachef2 Subcribe on our youtube channel https://www.youtube.com/kusinachef Follow us on twitter https://instagram.com/kusinachef/ Follow us on instagram https://twitter.com/kusinachef1
Views: 21502 Kusina chef
Oreo Cookies and Cream Ice Box cake | Oreo Cookies and Cream float | No Bake Cookies and Cream
 
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Oreo Cookies and Cream Ice Box cake | Oreo Cookies and Cream float | No Bake Cookies and Cream Cream and graham base ingredients: 740ml All purpose cream(chilled overnight) 300ml condensed milk (chilled overnight) 20 grahams chocolate single pack 10g gelatine clear and unflavored 1/8 cup hot water Toppings and fillings: 1 cup Oreo cookies and cream(add more if needed) 1 cup chocolate syrup(add more if needed)optional 1 cup mini Oreo original(add more if needed) Procedure: A. Cream and graham 1) Crush oreo and set aside 2) Whip all purpose cream for 5 min. on high speed 3) dissolve gelatine. * do not mix hot gelatine into the cream 4) gradually add the condensed milk and add the dissolve gelatine 5) Fold crushed oreo into the cream B. Assemble 1) Arrange grahams into the container 2) spread cream mixture evenly 3) Optional: add second layer of grahams 4) spread another layer of cream mixture 5) Add toppings. *note: chill float before adding the toppings 6) Chill for 4-6 hour or Overnight 7) Best served Cold Visit our website http://kusinachef.blogspot.com/ Like our FB page https://www.facebook.com/kusinachef2 Subcribe on our youtube channel https://www.youtube.com/kusinachef Follow us on instagram https://instagram.com/kusinachef/ Follow us on twitter https://twitter.com/kusinachef1
Views: 248130 Kusina chef
Perfect Mango Float | Mango Refrigerator cake | Icebox cake | No melt Mango Float
 
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Perfect Mango Float Ingredients: 1 1/3 cup crushed grahams (for the crust) and extra for the layers (about 2 1/2 cups) 1-2 pieces sweet mangoes 500 ml all purpose cream (chilled overnight) 1 big can condensed milk (chilled overnight) 5-6 tbsp melted butter 10 grams gelatine procedure: 1) In a bowl combine 1 1/3 cup crushed grahams and melted butter 2) Mix with spatula until just combined and with clean hand mix the crumbs until well combined. 3) transfer the crumbs into the pan 4) Arrange and distribute the crumbs evenly 5) use the bottom of the glass to pack it firmly 6) Chill for 30 minutes 7) beat all purpose cream on highspeed for 5-8 minutes until the cream is doubled 8) Gradually add the condensed milk and beat for another 3-5 minutes 9) mix gelatine and 1/8 cup of hot water until it dissolves 10)Pour the gelatine into the cream mixture 11)mix well but do not overmix 12)assemble cream and grahams 13)spread the cream evenly 14)arrange the sliced mangoes on top of the cream 15)cover the first layer with crushed grahams 16)distribute grahams evenly 17)add cream for the second layer and spread the cream evenly 18)cover the last layer of cream with crushed grahams and add the sliced mangoes on top 19)Chill for 12 hours or overnight 20)Gently remove the wall belt 21)Best served Chilled Like us on facebook for more videos tutorial https://www.facebook.com/kusinachef2 Subcribe on our youtube channel https://www.youtube.com/kusinachef Carefree Melody by Twin Musicom is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/) Source: http://www.twinmusicom.org/song/302/carefree-melody Artist: http://www.twinmusicom.org
Views: 428262 Kusina chef
Chicken Sprite drumstick
 
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Chicken Sprite drumstick 9-10 pieces, drumstick(assorted cut) 5 med sized onions, sliced 4 pieces garlic, crushed (optional) 1 stalk lemongrass 2 pieces calamansi(1 tbsp lemon juice) 500 ml Sprite or 7-Up salt and pepper to taste 4 tbsp oyster sauce 1 tbsp soy sauce 1) marinate chicken with salt, pepper and calamansi juice for 5 minutes 2) in a deep pot combine all the ingredients 3) cook for 45 mins. to 1 hour in low fire. optional: you can reduce the liquid 4) add red bell pepper (optional) and simmer for another 1 minute. 5) serve with rice
Views: 50407 Kusina chef
Mocha Graham Float | Graham Float | Easy dessert recipe| no bake dessert
 
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Mocha Graham Float Ingredients: 740ml all purpose cream(chilled overnight) 300ml condensed milk(chilled overnight) 225g grahams chocolate(more if needed) 3 tsp instant coffee(more if needed) 10g gelatine clear and unflavored(optional) 1/8 cup hot water for gelatine toppings (optional): Chocolate chips Chocolate syrup Procedure: 1) In a bowl combine condensed milk and coffee. Mix until well blended. Place it inside the chiller 2) Whip for 5 minutes on high speed 3) Combine gelatine and hot water. Mix until gelatine dissolves 4) Gradually add the coffee-milk mixture 5) Whip for another 3-5 minutes on high speed 6) Add dissolved gelatine and whip for 10-15 seconds 7) Optional: Fold chocolate syrup into the cream mixture 8) Assemble: arrange grahams in a deep container 9) Add mocha cream on top 10)Spread mocha cream evenly 11)Optional:add chocolate syrup 12)Add the seconds layer of grahams 13)Add second layer of cream 14)Add toppings 15)Chill for 4 hours or overnight Visit our website http://kusinachef.blogspot.com/ Like our FB page https://www.facebook.com/kusinachef2 Subcribe on our youtube channel https://www.youtube.com/kusinachef Follow us on instagram https://instagram.com/kusinachef/ Follow us on twitter https://twitter.com/kusinachef1
Views: 308606 Kusina chef
No Bake Brownies | Fudgy Brownies | Eggless brownies| No Bake Fudgy Brownies|No bake Brownies recipe
 
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No bake Brownies Ingredients: 2 cups all purpose flour(sifted) 1 cup unsweetened cocoa powder 1 cup sugar 2 1/4 cups evaporated milk 1/2 cup butter/margarine(softened) 1/4 tsp instant coffee pinch of salt 1 tsp vanilla extract 1/4 cup roasted peanuts, crushed(optional) Procudure: 1) In a saucepan combine 1 cup evaporated milk, sugar and butter 2) Cook over med-low heat. Stir until sugar and butter melts 3) Add flour and continue mixing. Cook for 2-3 minutes over low heat 4) Add cocoa powder, remaining evaporated milk, instant coffee, salt and vanilla extract 5) Mix constantly until thick enough to hold shape 6) Turn the heat off and mix in peanuts 7) Transfer into a container with parchment paper 8) Use a spatula to spread it evenly 9) Add peanuts for toppings and chill overnight Optional Steps: *add ganache Ganache ingredients: 1 cup bitter sweet chocolate, chopped 1/4 cup all purpose cream addtional toppings: roasted peanuts(crushed) chocolate chips Procedure: 1) In a pan heat all purpose cream over med-low heat 2) Add chopped chocolates. Stir constantly until chocolate melts over low heat 3) Set aside and let it cool 4) Pour ganache and spread it evenly 5) Top with peanuts and chocolate chips 6) Cover and chill overnight 7) Slice brownies into squares/bars Tips: *for firmer brownies freeze for 10-15 minutes *add more sugar if needed *for less fudgy brownies reduce evaporated milk Visit our website http://kusinachef.blogspot.com/ Like our FB page https://www.facebook.com/kusinachef2 Subcribe on our youtube channel https://www.youtube.com/kusinachef Follow us on instagram https://instagram.com/kusinachef/ Follow us on twitter https://twitter.com/kusinachef1
Views: 704253 Kusina chef
Graham balls | Munchkins | How to make Graham balls
 
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Graham balls ingredients: 3 cups grahams, crushed 1 cup Kremdensada for coating and filling: Sprinkles Peanuts desiccated coconut chocolate cocoa powder chocolate chips marshmallows powdered sugar Packaging: small cupcake liners clear pack spaghetti clear pack cupcake Procedure: A.Without filling 1)Combine crushed grahams and Kredensada. Mix until well blended. *texture should not be too dry and not too wet 2)Optional: lightly grease your hands to prevent mixture from sticking onto your hands 3)Use 1 tbsp+1/2 tbsp to scoop the mixture 4)Roll it between your palms to make a small ball 5)Coat with sprinkles B.with filling 1)use 1 tbsp + 1 tsp to scoop the mixture 2)fill it with marshmallow and close it 3)Roll it between your palms to make a small ball 4)Coat with sprinkles 5)Repeat steps for the remaining mixture C.For Chocolate Coating: 2 cups Dark sweet chocolates, chopped 2-3 tbsp shortening, optional 1) Bring water to a simmer. *not boiling 2) place the heatproof bowl over. *bowl and ladle should be dry 3) Stir continuously until chocolate is completely melted 4) Add 2 tbsp of shortening to make the chocolate smooth. *do not add butter or water 5) Freeze Graham balls for 10 min. before coating it with melted chocolate 6) Dip Graham Balls into the melted chocolate 7) Top with sprinkles/Desiccated coconut Visit our website http://kusinachef.blogspot.com/ Like our FB page https://www.facebook.com/kusinachef2 Subcribe on our youtube channel https://www.youtube.com/kusinachef Follow us on instagram https://instagram.com/kusinachef/ Follow us on twitter https://twitter.com/kusinachef1
Views: 694781 Kusina chef
Mango Graham Ice cream Roll and Oreo Ice cream roll (Summer Idea)
 
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Mango Graham Ice cream Roll and Oreo Ice cream roll Mango Graham Ice cream Roll ingredients: 740ml all purpose cream (chilled overnight) 410ml evaporated milk (chilled overnight) 585g condensed milk (chilled overnight) 1 1/4 cup sweet mangoes, diced (more if needed) 1 1/2 cup graham crackers, semi crushed 3 cups crushed grahams (more if needed) Oreo Ice cream roll ingredients: 740ml all purpose cream (chilled overnight) 410ml evaporated milk (chilled overnight) 585g condensed milk (chilled overnight) 1 cup Oreo Vanilla Cream, semi crushed 3 cups crushed Oreo vanilla cream 2 tbsp Vanilla extract(optional) We need: ice ice bag/ice wrapper: 4"x 12"(size) Aluminum foil Clear pack loaf small(optional) Mango Graham Ice cream Roll procedure: 1) In bowl combine evaporated milk and condensed milk. Mix well. *chill milk mixture while whipping the cream 2) Set up: get a big basin. Add ice and place mixing bowl or big stainless pot over the ice 3) Surround the mixing bowl with ice 4) Whip all purpose cream for 10 minutes on high speed 5) Gradually add milk mixture and whip for another 5 minutes 6) Fold in mangoes and semi crushed grahams 7) Fill ice bag with ice cream mixture. *fill the bag about 240g of ice cream mixture 8) Tie the ice bag to lock it 9) Repeat steps for the remaining mixture 10)Freeze overnight 11)Coat: Combine crushed grahams and melted butter 12)Unwrap ice cream roll 13)Coat ice cream roll with crushed grahams evenly.*Repeat steps for the remaining mixture 14)wrap in foil 15)Freeze for 1-2 hours or until it sets Oreo Ice cream roll procedure: 1) In a bowl combine evaporated milk and condensed milk. Mix well. *chill milk mixture while whipping the cream 2) Set up: get a big basin. Add ice and place mixing bowl or big stainless pot over the ice 3) Whip all purpose cream for 10 minutes on high speed 4) Gradually add milk mixture and whip for another 5 minutes 5) Mix in Vanilla extract 6) Fold in semi crushed oreo 7) Fill ice bag with ice cream mixture. *fill the bag about 240g of ice cream mixture 8) Tie the ice bag to lock it 9) Repeat steps for the remaining mixture 10)Freeze overnight 11)Unwrap ice cream roll 12)Coat with crushed oreos 13)Wrap in foil 14)Freeze for 1-2 hours or until it sets Visit our website http://kusinachef.blogspot.com/ Like our FB page https://www.facebook.com/kusinachef2 Subcribe on our youtube channel https://www.youtube.com/kusinachef Follow us on instagram https://instagram.com/kusinachef/ Follow us on twitter https://twitter.com/kusinachef1
Views: 975016 Kusina chef
No Bake Egg Pie
 
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No Bake Egg Pie Pie Crust ingredients: 1 cup graham, crushed 1/4 cup melted butter 1/4 cup brown sugar Custard Filling ingredients: 1 1/2 cup evaporated milk 1/2 cup condensed milk 3 large eggs 1 tsp vanilla extract 1 egg yolk(optional) Procedure: A. Crust 1) In a bowl combine grahams, melted butter and brown sugar 2) Mix well 3) Transfer crumbs into an aluminum tray or cake pan. pan size: 9" round 4) Spread it out evenly. press down firmly onto the bottom and sides 5) Place the crust inside the freezer for 10-15 minutes B. Custard Filling 1) In a bowl combine eggs, evaporated milk, condensed milk and vanilla extract 2) mix well 3) Strain custard mixture twice C. Assemble and cook 1) Place the crust inside the steam bowl 2) Gently pour the custard filling 3) turn the heat down before placing the steam bowl over 4) cover and *remember to wrap the lid with clean cloth to prevent water from dripping into the custard. or you can use foil to cover the egg pie 5) Steam for 45min. to 1hr. over low heat or do the toothpick check 6) when the toothpick comes out clean the egg pie is cook 7) take the egg pie out and cool completely before cutting 8) Optional: decorate the surface of the egg pie 9) Best served cold Visit our website http://kusinachef.blogspot.com/ Like our FB page https://www.facebook.com/kusinachef2 Subcribe on our youtube channel https://www.youtube.com/kusinachef Follow us on instagram https://instagram.com/kusinachef/ Follow us on twitter https://twitter.com/kusinachef1
Views: 130380 Kusina chef
How to make homemade Ice Cream | Rocky Road Ice Cream | No Ice cream machine
 
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How to make home made Ice Cream | Rocky Road Ice Cream | No Ice cream machine Ingredients: 2 packs all purpose cream or 500 ml Whipping cream 1 big can Evaporated Filled milk 1 can Chocolate Condensed Creamer (1 can Condensed milk + 1 cups cocoa powder) 30 grams cocoa powder 1/2-1 cup crushed nuts 1 cup mini marshmallow ice as needed Procedure: 1) Place beaters inside the freezer for 2 hours 2) Place all purpose cream inside the freezer for 2 hours 3) In a bowl combine Evaporated mik, cocoa powder and Condensed creamer. Mix well 4) Place the Milk mixture inside the freezer for 1 hour 5) Set up: In a big plastic basin add ice and place the mixing bowl or a big stainless casserole over the ice. Then surround the sides with ice too. 6) Beat the all purpose cream for 10 min. in high speed 5) add the milk mixture gradually and beat for 5 min. in high speed 6) fold in nuts and marshmallows 5) put the ice cream in salad cups or ice cream tub. Add toppings 7) Freeze overnight! tips: you can add more cocoa powder or food coloring to achieve dark brown color. Make you own ice cream at home. No need to use ice cream maker. This recipe is easy, cheap and you can make money out of it. Make this you summer business, surely many will love this! Related video: Mango Graham Ice Cream https://www.youtube.com/watch?v=gqoaniqoPkg Oreo ice cream https://www.youtube.com/watch?v=HArzS0ak-yw Like us on facebook https://www.facebook.com/kusinachef2 Subcribe on our youtube channel https://www.youtube.com/kusinachef Follow us on instagram https://twitter.com/kusinachef1
Views: 342055 Kusina chef
No Bake Yema Cake | How to make Yema Cake | Eggless cake base | Simple Cake| Easy cake recipe
 
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No Bake Yema Cake Cake ingredients: 2 cups all purpose flour 2 cups sugar 1 cup milk(evap) 1/2 tsp baking powder 1 tsp baking soda 2 tbsp powdered orange juice 1/2 cup cooking oil (vegetable oil, canola oil, or corn oil) or 1/2 cup melted butter 2 cups water 3/4 tbsp vanilla extract Yema Frosting Ingredients: 1 can condensed milk 1 can evaporated milk 4 egg yolks 1 tbsp vanilla extract 1 tbsp cornstarch (optional) grated cheese for toppings Procedure: 1) Fill the steamer with 1 liter of water and let it boil. 2) Dusting: lightly grease with butter or oil the cake pans and dust with flour. Set aside. 3) Mix dry ingredients except powdered orange juice and sugar. Set aside 4) Mix water and powdered juice. Set aside. 5) In a separate bowl combine wet ingredients and sugar. 6) Mix until sugar dissolves. 7) Add half of the dry ingredients and mix on low speed. 8) Add the rest of the dry ingredients and mix well. 9) Pour cake batter into the cake pans. 10)Steam for 25 -30 minutes over low heat. Do not forget to wrap the lid with cotton cloth or cheese cloth to avoid water from dripping into the cake. 11)When the cake is done turn the heat off but do not take the cake out yet. Let it set for 10 minutes inside the steamer with the lid on. In this way the cake will not shink. 12)Cool cake in the pan for 5 minutes. 13)Unmold the cake and cool completely then it is ready for frosting. 14)Frost the cake and top with grated cheese. Yema Frosting Procedure: 1) In a pan just mix all the ingredients. 2) Mix well and cook until it gets thick over a low heat. 3) Stir constantly to avoid lumps. 4) When the mixture is already thick turn the heat off and let it cool. Set aside. If you do not have an oven but you want to make a cake this recipe is for you. This recipe is very easy and very yummy. I love making it for my family. This Yema cake is block buster at home. This is a great idea also for business. The ingredients are easy to find and very affordable. Christmas is fast approaching so add this into your business list. Yema cake is basically Sponge cake and yema frosting. For this recipe I did not use sponge cake based because it's a bit tricky. It requires a particular skill, the folding. I choose not to make it for this video so the viewers that are not expert in baking can do this without hassle and they can also save money because this recipe has no eggs. But next time I will try to make Yema cake with a sponge cake based so you will have options. Keywords: No bake cake cake recipe cake easy cake recipe eggless cake eggless How to make cake how to make yema cake steamed cake yema cake dessert party cake Like us on facebook for more videos tutorial https://www.facebook.com/kusinachef2 Subcribe on our youtube channel https://www.youtube.com/kusinachef
Views: 986008 Kusina chef
How to make Powdered Leche Flan | Leche Flan
 
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Powedered Leche Flan 2 swak pack bear brand milk or 66 grams of powdered milk 2 large eggs lemon rinds or Vanilla extract 1/2 can condensed milk or half cup sugar 1 cup water 1/4 cup sugar for the caramel Procedure: 1) In each llanera add 2 tbsp of sugar. Over a low heat melt the sugar until golden brown. (Do not worry if the caramelized sugar gets hard because it's normal.Set aside 2) Add 5 cups of water in the steamer. Then bring water to boil. 3) In a bowl add the powdered milk, water, condensed milk, eggs and lemon rinds. 4) Mix in a circular motion. Do not beat. 5) Strain mixture 4-6 times. 6) Pour the mixture into the llanera. Cover with foil. 7) When the water boils turn down the heat to low. 8) Cover ans steam for 25 to 30 minutes. 9) After cooking allow the leche flan to cool and refrigerate to set. This recipe is very budget friendly because I used powdered milk and water instead of evaprated milk. You can also substitute the condensed milk with sugar. I love leche flan a very simple dessert but very delicious. You can compare this with Egg Custard. You can steam this or bake it in the oven. This is best served cold. Keywords: Leche flan custard egg custard poweder milk egg recipe Like us on facebook https://www.facebook.com/kusinachef2 Subcribe on our youtube channel https://www.youtube.com/kusinachef Follow us on instagram https://instagram.com/kusinachef/
Views: 51768 Kusina chef
Black Forest Float | Black Forest Ice box cake | No bake Black Forest cake
 
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Black Forest Float | Black Forest Ice box cake | No bake Black Forest cake Cream and Graham base ingredients: 740 ml all purpose cream (chilled overnight) 300 ml condensed milk (chilled overnight) 20 grahams Chocolate single packs 10g gelatine clear and unflavored 1/8 cup hot water Toppings and Fillings: 1-2 cups cherries 2 cups chocolate syrup 2-3 cups chocolate shavings Procedure: 1) Whip all purpose cream for 5 min. on high speed 2) dissolve gelatibe in hot water. Note: do not mix hot gelatine into the cream 3) gradually add condensed milk into the cream 4) add dissolved gelatine 5) mix for another 3 min. on high speed 6) assemble: arrange grahams in a deep dish or container. 7) spread 1 cup cream mixture evenly on top 8) add 2 tbsp chopped cherries 9) drizzle chococlate syrup 10)repeat steps for the second layer. Note: refrigerate for 1 hour before adding the topping. 11)after 1 hour you can now add the toppings. Drizzle with chocolate syrup and cherry syrup, top with chocolate shavings and cherries. 12)Chill for 4 hours or overnight For business you can use plastic containers for the packaging. And it's up to you if you will make 1 layer or 2 layers. And you can add this to your dessert bar by using a shot glass for a nice presentation. Visit our website http://kusinachef.blogspot.com/ Like our FB page https://www.facebook.com/kusinachef2 Subcribe on our youtube channel https://www.youtube.com/kusinachef Follow us on instagram https://instagram.com/kusinachef/ Follow us on twitter https://twitter.com/kusinachef1 Carefree Melody by Twin Musicom is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/) Source: http://www.twinmusicom.org/song/302/carefree-melody Artist: http://www.twinmusicom.org
Views: 215188 Kusina chef
No BAKE Birthday cake with No melt Chocolate Frosting | How to make Birthday Cake |
 
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No BAKE Birthday cake Chocolate cake Ingredients: 4 cups all purpose flour 4 cups white sugar 1 tsp baking powder 2 tsp baking soda 4 large eggs 2 cups cocoa powder 2 tsp salt 1 tbsp instant coffee 2 cups hot water 2 tbsp vanilla extract 2 cups buttermilk(2 tbsp vinegar + milk to complete 2 cups) 1 cup cooking oil (vegetable oil, canola oil, corn oil) Chocolate Buttercream Frosting ingredients: 1/2 cup to 1 cup cocoa powder 2 cups white sugar 9 tbsp all purpose flour 2 cups evaporated milk(filled milk) 2 cups unsalted butter or margarine (softened at room temperature) 1/4 tsp instant coffee(optional) pinch of salt For decorations: wafer sticks pretzels choclates nips malt crunch sprinkles mini marshmallows 2 meters ribbon Procedure: 1) Bring 1 liter of water to a boil 2) combine the vinegar and milk. Mix and let it stand for 5 minutes 3) In a bowl mix flour, cocoa powder, baking soda, baking powder and salt. *except sugar and coffee 4) Mix until well combined 5) In a separate bowl combine cooking oil, buttermilk, eggs and sugar. *except hot water 6) Mix the hot water and instant coffee then set aside 7) Beat wet ingredients until well combined 8) Add vanilla extract 9) Add half of the dry ingredients and beat until just combined 10)Add the rest of the dry ingredients and hot coffee and mix until well combined 11)pour the cake batter into a lightly greased pan dust with cocoa powder(you can use parchment paper) 12)tap few times to release air bubbles 13)Steam for 45 min. to 1 hr. over low heat. Note: do not forget to wrap the lid with cotton cloth to prevent water from dripping into the cake. 14)After 30 min. do the toothpick check to see if the cake is done. If the stick comes out with the cake batter attached to it put the lid back on and cook for another 10-15 min. and if after 45 min. the cake is still not done turn the heat to medium low and check every 5 min. until the stick comes out with few moist crumbs 15)When the cake is done turn the heat off but do not take the cake out yet. Let it set for 5-10 min. inside the steamer with the lid on. In this way the cake will not shrink. 16)cool cake in a pan for 5 minutes 17)unmold the cake and cool completely and it is ready for frosting But if you decide to frost your cake the nxt day you can simply wrap your cake with cling wrap and place it inside the freezer. It will trap the moisture inside. Chocolate Buttercream frosting: 1) In a pan combine flour, cocoa powder, salt, sugar, evaporated milk and instant coffee 2) Mix until well blended 3) Cook over low heat and bring to a boil. Whisk continuously until the texture is thick 4) When the mixture is thick and smooth turn the heat off 5) Transfer the chocolate paste into a container with cover and refrigerate until very cold 6) When the cold chocolate paste is ready it's time to beat the the butter 7) Beat butter until light in color and fluffy 8) Add the cold chocolate paste 1 tbsp at a time and mix well after each addition 9) After mixing set the chocolate buttercream frosting aside and prepare the cake Assemble the cake: 1) Cut the cake dome 2) Transfer cake into the cake board 3) Assemble the cake: Evenly spread 1 cup of Chocolate Buttercream frosting on top of the first layer 4) Place the second layer of the cake on top 5) Add a generous amount of Chocolate buttercream Frosting and coat the whole cake 6) Decorate the cake Like our page for more videos tutorial https://www.facebook.com/kusinachef2 Subcribe on our youtube channel https://www.youtube.com/kusinachef Follow us on instagram https://instagram.com/kusinachef/ Follow us on twitter https://twitter.com/kusinachef1 Carefree Melody by Twin Musicom is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/) Source: http://www.twinmusicom.org/song/302/carefree-melody Artist: http://www.twinmusicom.org
Views: 873678 Kusina chef
Mango Graham Jelly | Jelly Dessert recipe | Gulaman dessert
 
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Mango Graham Jelly ingredients: white layer 25g gulaman white and unflavored 370ml all purpose cream 300 ml condensed milk 4 cups water sugar(if needed) 1 tsp vanilla extract mango layer 25g Mango Gulaman 370ml all purpose cream 300ml condensed milk 4 cup water sugar(if needed) 1 cups diced sweet mangoes lemon yellow food color(optional) Graham Crust 2 cups grahams, crushed 8-10 tbsp melted butter/margarine Procedure: A. Crust 1) Combine grahams and butter 2) Mix well 3) Transfer grahams into a deep container 4) Spread it evenly. Lightly press the mixture 5) Chill for 1 hour B. Mango Layer 1) Combine water and mango gulaman 2) Mix until gulaman dissolves 3) Turn the heat on and bring gulaman to a boil. Stir constantly 4) Add all purpose cream and condensed milk. Continue stirring 5) Taste and add sugar. Mix well 6) Add lemon yellow food color. Mix well and turn the heat off 7) Gently pour the mango layer over the crust 8) Add diced mangoes 9) Set aside and let it firm C. White layer 1) Combine water and white gulaman. Mix until gulaman dissolves 2) Turn the heat on and bring to a boil. Stir constantly 3) Add all purpose cream and condensed milk 4) Add sugar if needed 5) Add vanilla extract and add food color. Mix well 6) Turn the heat off 7) Gently pour the white gulaman on top of the mango layer 8) Let it cool. Cover and chill until cold(overnight)
Views: 201140 Kusina chef
How to make Coffee Jelly | Layered Jelly
 
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Coffee Jelly 2tbsp instant coffee 25g black jelly powder unflavored 1/2 cup sugar 3 cups water Milk Jelly Ingredients: 1 cup evaporated milk 25g white jelly powder, unflavored 1/2 cup sugar 2 cups water Coffee Milk Mixture Ingredients: 410 or 560ml evaporated milk (or all purpose cream) 216g or 390g condensed milk 1 tsp instant coffee Procedure: 1.In a deep pot combine water, sugar, instant coffee and black jelly powder. Stir until completely dissolved 2.Then turn on the gas stove. Keep stirring and wait until it boils. 3.When the mixture boils turn the heat off 4.Transfer the mixture into a baking dish or a hollow tray . You can make your layer thin or thick. Let it set 5.In a deep pot combine water, white jelly powder evaporated milk and sugar. Stir until completely dissolved 6.turn on the gas stove. Keep stirring and wait until it boils 7.turn off the heat when it boils 8.Slowly pour the mixture into the first layer of Jelly. The size or amount of the jelly should be equal 9.Let it set 10.Slice into cubes 11.In a pitcher or bowl combine evep milk,condensed milk and coffee 12.Mix to incorporate the three ingredients 13.Add the diced Jelly. Mix and chill before serving You can make more by making the layers thinner. And you can cut the Jelly smaller. You can make plenty of jelly from 2 packets of Gulaman so you can add more evaporated milk and condensed milk. Like us on facebook https://www.facebook.com/kusinachef2 Subcribe on our youtube channel https://www.youtube.com/kusinachef Carefree Melody by Twin Musicom is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/) Source: http://www.twinmusicom.org/song/302/carefree-melody Artist: http://www.twinmusicom.org
Views: 194821 Kusina chef
Dream Cake | No bake chocolate cake (steamed cake)
 
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Dream Cake | No bake chocolate cake ingredients: (Chocolate cake)1st layer 1 cup all purpose flour 1 cup white sugar 1/2 cup unsweetened cocoa powder 1/2 tsp baking soda 1/2 tsp salt 1/4 tsp baking powder 1/2 tsp instant coffee powder 1 whole egg 1/4 cup vegetable oil 1/2 cup hot water 1/2 tbsp vanilla extract 1/2 cup buttermilk(1/2 tbsp white vinegar + evaporated milk to complete 1/2 cup) Chocolate frosting(2nd layer): 1/8 cup unsweetened cocoa powder 1/4 cup white sugar 1 tbsp cornstarch 1/8 tsp instant coffee powder pinch of salt 1/2 cup evaporated milk 1/2 tbsp butter(margarine) 1 tsp vanilla extract Chocolate pudding(3rd layer): 410ml evaporated milk 1/4 cup unsweetened cocoa powder 1/2 cup white sugar 100g milk chocolate 1/8 tsp instant coffee powder pinch of salt 3 tbsp cornstarch Shard(melted chocolate)4th layer: 150g milk chocolate 150g white chocolate 5th layer: 1/4 cup unsweetened cocoa powder Chocolate cake Procedure: 1) Buttermilk: Combine white vinegar and evaporated milk in a 1/2 cup measuring cup. Set aside 2) Combine all purpose flour, cocoa powder, sugar, baking soda, baking powder, salt and coffee. Mix well 3) Add egg, buttermilk and vegetable oil. Mix well 4) Add vanilla extract and hot water. Mix well 5) pour cake batter onto a cake pan or tin can. Pan size: 9"x2" 6) Steam for 15 min. over medium low heat. *don't forget to wrap the lid with clean cloth to prevent water from dripping into the cake 7) After 15 minutes do the toothpick check and if it comes out clean or with few moist crumbs the cake is cook. * but if it will come out with cake batter extend cooking time and check every 5 minutes. 8) Cool cake completely Chocolate frosting: 1) Combine evaporated milk and cornstarch. Mix well 2) Add sugar, cocoa powder, salt and coffee 3) Turn the heat on. Cook over low heat and continue stirring until thick 4) Turn the heat off. 5) Add butter and vanilla extract 6) Mix until well blended and let it cool 7) Frost the cake Chocolate Pudding: 1) Combine evaporated milk and cornstarch. Mix well 2) Add sugar, cocoa powder, salt and coffee. Mix well 3) Turn the heat on. Cook over medium low heat and continue stirring until thick 4) Add milk chocolate and stir until it melts 5) Turn the heat off 6) Pour chocolate pudding on top of the cake(pudding must be warm not hot) 7) Cover cake with cling wrap 8) Chill for 4-5 hours Shard: 1) Melt the milk chocolates and white chocolates 2) Gently peel off the cling wrap 3) Spread the melted chocolate on top 4) Chill until chocolate sets Last Step: Dust with cocoa powder Visit our website http://kusinachef.blogspot.com/ Like our FB page https://www.facebook.com/kusinachef2 Subcribe on our youtube channel https://www.youtube.com/kusinachef Follow us on instagram https://instagram.com/kusinachef/ Follow us on twitter https://twitter.com/kusinachef1
Views: 336205 Kusina chef
Black Sambo recipe | Layered jelly recipe
 
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Black Sambo Chocolate layer ingredients: 1 tbsp(10g) white and unflavored Gulaman 370ml all purpose cream 300ml condensed milk 1 cup cocoa powder or 1/2 cup 4 cups water sugar to taste(optional) White layer ingredients: 1 tbsp(10g) white and unflavored Gulaman 370ml all purpose cream 300ml condensed milk 1 tsp vanilla extract 4 cups water sugar to taste(optional) Toppings: chocolate syrup chocolate chips white chocolate bar(for chocolate shavings) chocolate layer Procedure: 1) Combine water and gulaman. Stil until gulaman dissolves 2) Turn the heat on and bring to a boil. Continue stirring 3) Add all purpose cream and condensed milk 4) Add cocoa powder and mix until well blended 5) Add sugar if needed 6) Slowly pour into the deep container. *use heat proof container 7) Let it set White layer procedure: 1) Combine gulaman and water 2) Stir until gulaman dissolves 3) Turn the heat on. Stir constantly and bring to a boil 4) Add all purpose cream and condensed milk. Continue mixing 5) Add vanilla extract and add sugar if needed 6) Slowly pour the white gulaman on top of the chocolate layer 7) Let it set to firm and let it cool 8) Cover and chill for 4 hours or overnight 9) Add toppings Visit our website http://kusinachef.blogspot.com/ Like our FB page https://www.facebook.com/kusinachef2 Subcribe on our youtube channel https://www.youtube.com/kusinachef Follow us on instagram https://instagram.com/kusinachef/ Follow us on twitter https://twitter.com/kusinachef1
Views: 157610 Kusina chef
How to make Pizza Rolls | Pizza for kids | No hassle Pizza
 
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How to make Pizza Rolls | Pizza for kids | No hassle Pizza Ingredients: 8 pieces White bread 4 pieces ham, sliced into 8 strips 4 pieces cheese, cut into 8 strips 115 grams spaghetti sauce or pizza sauce 30 grams Panko Japanese bread crumbs 1 large egg, beaten 16 pieces pineapple tidbits 8 strips of green bell peppers cooking oil for deep frying Procedure: 1) Flan the bread thinly using a rolling pin. Repeat with the remaining white breads. 2)Spread a thin layer of sauce. Spread evenly. 3)Add the ham, cheese, pineapples and green bell pepper. 4) Roll the bread. Repeat with the remaining white breads. 5)Heat cooking. 6) Dip bread rolls in egg and dredge into bread crumbs. 7)Fry until golden brown over low heat. (Note: DO NOT overcrowd the pan) 8)Drain excess oil on paper towels. 9)Best served with hot sauce ot ketchup. My all time favorite snack! Because we always have white breads at home so it is very easy for me to prepare this recipe. The ingredients are easy to find too and you have many options to change the fillings. No rules just have fun while cooking. Surely the kids will love this too with the cheese and ham who will say no to this. This is also best served hot because when you will served this after 1 hour the taste won't not be too good so serve immediately. I made this recipe 2 years ago. This is one of my first recipe videos; I will put the link below but I will tell you ahead that the video in not in high definition. My camera back then is low tech but the instruction is still very clear. Happy cooking! Happy eating! Keywords: How to make Pizza Rolls Pizza for kids No bake Pizza No hassle Pizza fried pizza pizza rolls Related video: Pizza Recipe For Kids https://youtu.be/fl3Z6_sRrvg Like us on facebook https://www.facebook.com/kusinachef2 Subcribe on our youtube channel https://www.youtube.com/kusinachef Follow us on instagram https://www.instagram.com/kusinachef
Views: 79723 Kusina chef
No Bake Yema Sponge Cake | No bake Sponge Cake | Steamed Cake recipe
 
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No Bake Yema Sponge Cake Sponge cake ingredients: 1 cup all purpose flour 1 cup sugar 1/2 tsp baking powder pinch of salt(optional) 6 large eggs, room temperature Yema Frosting ingredients: 300ml condensed milk 370ml evaporated milk 4 egg yolks 1 tbsp vanilla extract 1 tbsp cornstarch 1 tbsp butter unsalted(optional) 1/2 cup grated cheese(for toppings) Procedure: A. How to cook Sponge cake 1) Bring 1 liter of water to a boil 2) Sift flour, baking powder and salt 3) In a separate bowl beat eggs for 1 minute on high speed 4) Gradually add the sugar and continue beating for 8-10 minutes until thick and fluffy 5) Add 1/3 cup of dry ingredients at a time and fold after each addition. Always remember to scrape the bottom *Note: Stop mixing when no smear of flour left. Remember not to overmix 6) Pour cake batter into the cake pan. * be sure to put parchment paper and *do not grease the sides 7) Turn the heat down(low heat) before placing the srema bowl over 8) Cover and steam for 30 minutes. *Note: Do not forget to wrap the lid with cloth to prevent water from dripping into the cake 9) After 30 minutes do the toothpick check(barbecue stick) and if it comes out clean it's cook 10)Remove the cake from the pan by sliding the knife around the edges 11)Transfer the cake into a plate or wire rack 12)Remove parchment paper 13)Cool completely B. How to make Yema Frosting: 1) In a pan combine evaporated milk, condensed milk, egg yolks and vanilla extract. Mix well 2) Add cornstarch and mix well 3) Cook over low heat and continue stirring until the mixture is thick 4) Add the butter and mix well 5) Turn the heat off and let it cool C. Assemble(Frost the cake) 1) Spread yema frosting evenly 2) Add toppings: Grated Cheese 3) Optional: Chill for 20 minutes before adding Yema Buttercream Frosting Yema Buttercream Frosting Ingredients: 125ml evaporated milk 125ml condensed milk 2 eggs yolks 4 1/2 tbsp all purpose flour 1 tsp vanilla extract 1/2 cup butter(softened at room temperature) 1/2 cup shortening Procedure: 1) In a pan combine evaporated milk, condensed milk, egg yolks, vanilla extract and flour 2) Mix until well blended 3) Stir constantly and cook over low heat until the mixture is thick 4) Transfer yema paste into a container with cover and refrigerate for 2 hours 5) In a bowl combine shortening and butter 6) Beat on medium speed until light in color and fluffy 7) Add 1 tbsp of yema paste at a time and mix after each addition 8) You can now pipe your Cake with the Yema Buttercream Frosting Visit our website http://kusinachef.blogspot.com/ Like our FB page https://www.facebook.com/kusinachef2 Subcribe on our youtube channel https://www.youtube.com/kusinachef Follow us on instagram https://instagram.com/kusinachef/ Follow us on twitter https://twitter.com/kusinachef1 Carefree Melody by Twin Musicom is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/) Source: http://www.twinmusicom.org/song/302/carefree-melody Artist: http://www.twinmusicom.org
Views: 195107 Kusina chef
No Bake Banana Cake | Banana Marbled cake | Banana Cake | steamed Cake | Moist Banana Cake recipe
 
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No bake Banana Cake Ingredients: 3 overripe bananas(bungulan) 2 cups all purpose flour 1/2 cup brown sugar 1/2 cup white sugar 1 tsp baking soda 1 tsp baking powder 1/2 cup vegetable oil 1/8 tsp salt 2 large eggs 1/2 tsp vanilla extract 1/2 cup buttermilk(1/2 tbsp white vinegar + evaporated milk to complete 1/2 cup) 1/8 cup cocoa powder(optional) chocolate chips(optional) Procedure: 1) Combine 1/2 tbsp of vinegar and add milk to complete 1/2 cup. Mix and set aside 2) Mash bananas and set aside 3) Bring water(1 liter) to a boil 4) In a bowl combine brown sugar, white sugar, vegetable oil,buttermilk, eggs and vanilla extract 5) MIx until well blended 6) In a separate bowl comebine flour, baking soda, baking powder and salt. Mix until combined 7) Add half of flour mixture and mashed bananas. Mix until just combined 8) Add the rest of the flour mixture. Mix well until no lumps left. *do not overmix 9) Optional: Get 3/4 cup of cake batter *add 1/8 cup cocoa powder into the 3/4 cup cake batter and mix until well blended *fold the chocolate cake batter into the banana cake batter 10)Pour cake batter into the cake pan with parchment paper. *do not forget to lightly grease the sides 11)Tap few times to release air bubbles 12)Optional: top with chocolate chips 13)Steam for 35-40 minutes over low heat. *do not forget to wrap the lid with clean cloth(cotton) to prevent water from dripping into the cake 14)After 35 minutes do the toothpick check(barbecue stick) if it comes out clena the cake is cook *don't take the cake out yet. Let it rest inside the steamer with the lid on for 5 minutes. 15)Cool cake in a pan for 5 minutes. 16)unmold and take the parchment paper off. 17)cool completely Visit our website http://kusinachef.blogspot.com/ Like our FB page https://www.facebook.com/kusinachef2 Subcribe on our youtube channel https://www.youtube.com/kusinachef Follow us on instagram https://instagram.com/kusinachef/ Follow us on twitter https://twitter.com/kusinachef1
Views: 51196 Kusina chef
Binagoongang Baboy
 
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Binagoongang Baboy 1/2 kilo liempo, sliced into bite size 1 cup bagoong(shrimp paste) 1/8 cup vinegar 1 medium sized onion, sliced 3 cloves garlic, crushed 3 tomatoes, sliced 3 pieces chili peppers, sliced 2 tablespoon cooking oil 1 teaspoon sugar(optional) water How to cook Binagoongang Baboy: 1)Bring pork to boil until water reduce; set aside 2)in a separate pan pre-heat oil 3)saute garlic, onions and tomatoes 4)add the bagoong and then add vinegar and add the chili 5)add the pork and mix; make sure to coat the pork evenly 6)add the sugar(optional) 7)simmer for 1-2 minutes and it's done! tip: if you are using raw shrimp paste, vinegar should be 1/2 cup Pork Binagoongan or Binagoongang baboy is cooked in shrimp paste or bagoong. Shrimp paste is made from a fermented ground shrimp and it is very salty. You can used the raw alamang or the bottled shrimp paste. You can find it in your local grocery stores or Asian stores. Cooking Pork Binagoongan is very simple. You will just saute everything and you can adjust the ingredients according to your taste.You just have to achieve the balance flavor of sourness, saltiness and sweetness of the dish. I suggest a little bit of spiciness will make it more better. keywords: binagoong how to make binagoongang baboy binagoong baboy binagoongang baboy recipes recipe cook Like us on facebook https://www.facebook.com/kusinachef2 Subcribe on our youtube channel https://www.youtube.com/kusinachef Follow us on twitter https://instagram.com/kusinachef/ Follow us on instagram https://twitter.com/kusinachef1
Views: 234469 Kusina chef
Leche Flan
 
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Leche Flan is my ultimate favorite dessert! This is a happy food for me. I can't explain the feelings when I eat this.. All I can say is hmmm so yummy! :) warning: DO NOT EAT TOO MUCH! hehehe Like us on facebook https://www.facebook.com/kusinachef2 Subcribe on our youtube channel https://www.youtube.com/kusinachef Follow us on twitter https://instagram.com/kusinachef/ Follow us on instagram https://twitter.com/kusinachef1 Leche Flan Ingredients: 4 whole eggs 1 can condensed milk 1 cup evaporated milk 1/2 cup granulated sugar Procedure: 1) In your baking pan or llanera melt 1 and 1/2 tablespoon of sugar DO NOT BURN the sugar 2) Set aside 3) In a bowl combine eggs, condensed milk, and evaporated milk 4) Beat the mixture lightly until well incorporated 5) Strain mixture twice 6) You can now add 1 cup of the mixture to the baking pan or llanera 7) Cover it with foil 8) Steam it for 45 minutes in low fire 9) After steaming let it cool 10)Best served cold note: you can substitute evaporated milk with water
Views: 39796 Kusina chef
How to make Easy Basic Pancakes
 
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How to make Easy Basic Pancakes 1 cup all purpose flour 1 cup milk 2 tsp baking power 1 large egg 2 tbsp sugar 2 tbsp butter and extra for the pan 1 tbsp vanilla in a bowl whisk all the ingredients;mix until well incorporated melt 1 tbsp of extra butter pour 1/4 cup of the batter you will know if the other side is cook when the pancake starts to bubble all over the top then flip it carefully. Cook the other side for another 1 minute. Serve with butter and maple syrup! enjoy! A Pancake is a flat cake, thin and round. It contains flour, eggs, milk and butter then it is cooked on a griddle or it can be pan fry with butter or cooking oil. In Britain it is cook without a yeast or leaving agent but in North America they use a rasing agent called a baking powder. It may be serve with maple syrup and butter but you can also serve it with fresh fruits or jams. Others serve it with chocolate chips or sometimes meat. In some countries pancakes are considered as breakfast and some for snacks. In Ancient Greeks pancakes are called tagenias that derived from the word frying pan. Every country thye have different varieties of pancakes with the same basic ingredients but modefied recipes because they added some ingredients according to their taste and what is available in their pantry. Nowadays you can find pancake mixes all over the grocery. It is very easy to prepare you will just add water. This is a very easy recipe for those who are first timers in baking for cooking. You can make this for Mother's day or Father's day. You can also make this anytime you want or surprise your love ones for a breakfast in bed. keywords: how to make easy pancakes easy pancakes pancakes perfect pancakes hotcakes flat cakes Like us on facebook https://www.facebook.com/kusinachef2 Subcribe on our youtube channel https://www.youtube.com/kusinachef Follow us on twitter https://instagram.com/kusinachef/ Follow us on instagram https://twitter.com/kusinachef1
Views: 5303 Kusina chef
No Bake Ube Yema Cake | 2n1 cake | No oven cake | Chiffon cake (Steamed Cake)
 
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No Bake Ube Yema Cake | 2n1 cake | No Oven cake | Chifon cake (Steamed Cake) Ingredients: 1 cup all purpose flour 1/2 cup white sugar 1 tsp baking powder 1/4 tsp salt 2 tbsp powdered milk 1 tsp vanilla extract 4 egg yolks 1/4 cup water 1/4 cup vegetable oil(canola oil) 1 tsp ube flavor 1 tsp violet food color Meringue: 4 egg whites 1 tsp white vinegar 1/2 cup white sugar Yema Frosting: 1 cup evaporated milk 2 egg yolks 150ml condensed milk 1 1/2 tsp cornstarch 1 tsp butter(margarine) 1 tsp vanilla extract Ube-yema frsoting: 1 cup evapoarted milk 2 egg yolks 150ml condensed milk 1 1/2 tsp cornstarch 1 tsp ube flavor 2 tsp violet food color Toppings: 70g grated cheese Procedure: Chiffon cake 1) Bring 1 liter water to a boil 2) Combine all purpose flour, sugar, baking powder, powdered milk and salt. Mix well 3) Combine egg yolks, vegetable oil, water and vanilla extract. Mix until well blended 4) Combine dry and wet ingredients. mix well 5) Meringue: Beat egg whites until foamy 6) Add white vinegar and beat until soft peaks form 7) Gradually add sugar and beat until stiff peaks form 8) Fold meringue into the cake batter 9) Divide cake batter into two equal parts 10)Ube cake: add 1 tsp ube flavor and 1 tsp violet food color. Fold 11)Pour cake batter into the llanera(size:L6 x W4 x H 1 1/2").Pour together about 1/2 cup ube chiffon cake batter and 1/2 cup plain chiffon cake batter 12)Steam 20-25 minutes over medium heat. *don't forget to wrap the lid with clean cloth to prevent water from dripping into the cake 13)Do the toothpick check and if it comes out clean the cake is cook. * but if it's still wet extend cooking time and check every 5 minutes 14)Turn the pan upside down onto the cooling rack and let it cool. 15)Slide knife around the cake 16)Remove pan(llanera) and peel off the parchment paper 17)Cool Completely Frosting: (Yema) 1) Combine evapoarted milk and cornstarch. Mix well 2) Add condensed milk and egg yolks. Mix well 3) Turn the heat on. Cook over low heat and continue stirring until thick 4) Add butter and vanilla extract. Mix well 5) Turn the heat off and let it cool (Ube yema frosting) 1) Combine evapoarted milk and cornstarch. Mix well 2) Add condensed milk and egg yolks. Mix well 3) Turn the heat on. Cook over low heat and continue stirring until thick 4) Add 1 tsp ube flavor and 2 tsp violet food color 5) Add butter and mix well 6) Turn the heat off and let it cool Assemble: 1) Frost the cake 2) top with grated cheese Visit our website http://kusinachef.blogspot.com/ Like our FB page https://www.facebook.com/kusinachef2 Subcribe on our youtube channel https://www.youtube.com/kusinachef Follow us on instagram https://instagram.com/kusinachef/ Follow us on twitter https://twitter.com/kusinachef1
Views: 79051 Kusina chef
Pork Pineapple Giniling
 
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Pork Pineapple Giniling Ingredients: 500 grams ground pork 1 medium sized onions, diced 3 cloves garlic, crushed 1/2 cup diced carrot 1/2 cup diced potato salt and pepper to taste 2-3 tsp soy sauce 1 (200)pouch pineapple tidbits 2 tbsp cooking oil 1/4 cup water How to cook pork Pineapple giniling: 1)Saute onion, garlic and pork for 3 minutes 2)Season with salt and pepper 3)Add soy sauce, water and the diced carrot and potato 4)Cover and simmer for 5 minutes or until vegetables are tender. 5)Add the pineapple tidbits and syrup;and cook for another 2 minutes. Pork giniling or ground pork recipe is basically sauteing the pork with spices and vegetables. Sometimes the original recipe is quite boring so adding a twist like adding pineapple tidbits can make a difference to the dish. It is more delicious and more satisfying. Indeed you can say that the pineapple gives happiness to the dish and to my taste buds. Keywords: how to make pork pineapple giniling how to make pork giniling pork giniling pork pineapple giniling pork ground pork recipes cook Like us on facebook https://www.facebook.com/kusinachef2 Subcribe on our youtube channel https://www.youtube.com/kusinachef Follow us on twitter https://instagram.com/kusinachef/ Follow us on instagram https://twitter.com/kusinachef1
Views: 31499 Kusina chef
Rocky Road Graham Float | Rocky Road Icebox cake | How to make Rocky Road Graham Float
 
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Rocky Road Graham Float ingredients: 740ml all purpose cream(chilled overnight) 300ml condensed milk(chilled overnight) 20 single pack Grahams Chocolate 1-2 cups cocoa powder 1 cup mini marshmallows(more if needed) *extra for toppings 3/4 cup coasted peanuts(more if needed) *extra for toppings 1 tsp vanilla extract(optional) 10g Gelatine clear and unflavored(optional) 1/8 cup hot water Procedure: 1) In a bowl combine condensed milk, cocoa powder and vanilla extract. Mix well 2) Whip all purpose cream for 5 minutes on high speed 3) Gradually add chocolate-milk mixture and whip for another 3-5 min. 4) Combine hot water and gelatine. Mix until gelatine dissolves. *do not add hot gelatine into the cream mixture 5) Add dissolved gelatine and mix for 10-15 seconds 6) Add mini marshmallows and roasted peanuts 7) Fold into the cream mixture 8) Arrange grahams into the container 9) Gently pour the chocolate cream mixture 10)Add toppings and Chill for 4 hours or overnight Related Vidoes: Christmas Graham Float https://youtu.be/IhcRC27raTg Black Forest Float https://youtu.be/UE0EwpMW9aw Perfect Mango Float https://youtu.be/p_D311O9-d4 Fruit Cocktail Graham cake https://youtu.be/r7OhZPWMAlE Double Dutch Graham Float https://youtu.be/94W7131wPSo Mango Float https://youtu.be/9THUZ0WcG3I Easy Quick Dessert https://youtu.be/RZaHtnbm-yg Visit our website http://kusinachef.blogspot.com/ Like our FB page https://www.facebook.com/kusinachef2 Subcribe on our youtube channel https://www.youtube.com/kusinachef Follow us on instagram https://instagram.com/kusinachef/ Follow us on twitter https://twitter.com/kusinachef1
Views: 222733 Kusina chef
How to make Doughnuts | Doughnut recipe | Sugar Doughnut| Simple Doughnut | Easy Doughnut
 
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Simple Doughnut Recipe Ingredients: 2 1/2 cup All purpose flour 1/2 cup milk 1/2 cup sugar 1 egg 2 tsp instant dry yeast 1/2 tsp salt 3 tbsp unsalted butter or shortening 1 tbsp vanilla extract cooking oil or deep frying (canola oil, corn oil or vegetable oil) Procedure: 1) Heat the milk just about luke warm 2) Combine milk and yeast. Mix and let it stand for 5 minutes. 3) Combine flour, sugar, egg, butter, salt and vanilla extract. 4) Using a spatula mix just until combined before using the hand mixer 5) With dough hooks mix for 1 minute at medium speed Note: if you are using hand mixer you may not achieve the smooth texture immediately. 6) Just mix until stiff and then knead it by hand for 5 minutes or until smooth 7) In a floured surface knead your dough until smooth. 8) Add a little flour so it won't stick to your hands and to the work surface. Note: If you're using stand mixer you can just mix it for 5-6 minutes or until smooth. 9) Transfer the dough into a greased bowl/ Cover with clean kitchen towel. 10)Let it rise until the dough is doubled. 30-45 minutes.Place the dough in a warm area. 11)After the dough is doubled lightly flour your work surface and rolling pin. 12)Roll out the dough into 1/2 inch thickness. 13)Cut using a floured cookie cutter. (substitute: drinking glass) 14)Use a bottle cap to cut out the center of the doughnuts. 15)Transfer doughnuts into a floured tray. 16)Cover with kitchen towel and let it rise for another 30-40 minutes. 17)When the doughnuts are doubled heat the oil(370 degrees F) then deep fry the doughnuts until golden brown. Do not overcrowd the pan. 3-4 pieces per batch. 18)When the doughnuts turns brown flip it over so the other side will have the same color too. 19)Drain excess oil and do not forget to fry the doughnut holes. 20)Coat it with sugar while it's hot. Please watch out for my next Doughnut with Glaze recipes. Native Chicken Adobo https://youtu.be/-oJM2EjuS7o Humba Recipe https://youtu.be/fsMXuuXfmy4 Beef Bulalo | Bulalo Batangas https://youtu.be/-LR8te6GVNs Lechon Paksiw https://youtu.be/bf-JsFOp_iw Ginataang Gulay | Vegetables Simmered in Coconut milk https://youtu.be/tgOIxSf55yI Korean bbq https://youtu.be/IKB4KzNzI38 Banana Crepe https://youtu.be/ZdPBHM8Dnow Green Mango salad https://youtu.be/YVpRHePe5KQ
Views: 118066 Kusina chef
Lechon Belly | How to cook Lechon Belly | Porchetta
 
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Lechon Belly ingredients: 2.8kl Pork belly slab 5 small bundle of lemongrass(20 stalks) 4 large onions, sliced 1 cup garlic, minced 1-2 cups spring onions, sliced 4 tbsp salt and 2 tbsp pepper (more if needed) 2-3 tbsp soy sauce 3-4 tbsp liquid seasoning (optional) 1/3 cup evaporated liquid creamer 2-3 abaca twine Procedure: 1) Pound lemongrass and remove the leaves 2) Pat dry both sides of the pork belly with paper towels 3) Score the pork belly by slicing diagonally, 2 inches apart and be careful not to cut into the skin 4) Slice again(diagonally) in the opposite side 5) Rub salt and pepper into the meat 6) Add liquid seasoning and soy sauce then massage the meat 7) Add garlic and make sure to put some between the slits 8) Add onions and put some between the slits 9) Add spring onions and distribute evenly 10)Add lemongrass and distribute evenly 11)Roll the pork belly slab tightly 12)Tie pork belly with abaca twine *do the butcher's knot. Butcher's knot advantage is once you tie them you can adjust them easy very easily. 13)Once the tie is very tight Lock it. 14)Trim the ends 15)Repeat the steps thrice 16)Rub salt and pepper on the skin and *optional:marinate for 5 hours or overnight or cook immediatetly 17)Brush milk onto the skin(it gives the skin a reddish brown color) 18)Preheat stovetop oven over high heat for 10-15min. 19)cook for 5-6 hours over low heat 20)Rest for 10-15 min. before slicing Visit our website http://kusinachef.blogspot.com/ Like our FB page https://www.facebook.com/kusinachef2 Subcribe on our youtube channel https://www.youtube.com/kusinachef Follow us on instagram https://instagram.com/kusinachef/ Follow us on twitter https://twitter.com/kusinachef1
Views: 165104 Kusina chef
No Bake Macaroni | How to cook No Bake Macaroni
 
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No Bake Macaroni Macaroni and Red sauce ingredients: 400g Elbow Macaroni 500g Sweet Filipino Style Spaghetti sauce 1/2kl ground pork(beef,chicken) 198g mushrooms(pieces and stems) 1-2 tbsp garlic, minced 1 large onion, minced salt and pepper to taste 1 tbsp sugar(more if needed) 1 tbsp basil(optional) more if needed) 1 beef broth cube(optional) water: 1 cup for the ground meat 3/4 cup to simmer the red sauce 2 tbsp cooking oil White sauce(bechamel)ingredients: 410ml Evaporated milk 90g cheese(half bar) 185ml all purpose cream 200ml condensed milk 1/4 cup butter(margarine) salt to taste(optional) 1/2 of beef broth cube(optional) A. Macaroni and Red sauce Procedure: 1) Cook macaroni according to package directions 2) Saute onion and garlic 3) Saute ground meat 4) Season with salt and pepper 5) Add 1 cup water and cook for 5 min. or until water is reduce 6) Add spaghetti sauce 7) Add another 3/4 cup of water and mix well 8) Add mushrooms and basil 9) Add sugar and mix well 10)Add beef broth cube and mix well.*add salt and pepper(if needed) 11)Simmer for 3-5 minutes and turn the heat off 12)Add cooked macaroni and mix well and set aside B.White Sauce procedure: 1) In a pan melt butter 2) Add evaporated milk and grated cheese 3) Cook over low heat and stir constantly until cheese is melted.*You can use Quickmelt 4) Add all purpose cream and mix well 5) Add condensed milk and mix well 6) Add 1/2 of the beef broth cube 7) Season with salt and mix well C. Assemble 1) Spoon pasta mixture into a container and cover with white sauce 2) *Optional Sprinkle with Basil 3) Best served with Garlic bread Macaroni and Cheese link: https://youtu.be/RXMgsvC9crE Visit our website http://kusinachef.blogspot.com/ Like our FB page https://www.facebook.com/kusinachef2 Subcribe on our youtube channel https://www.youtube.com/kusinachef Follow us on instagram https://instagram.com/kusinachef/ Follow us on twitter https://twitter.com/kusinachef1
Views: 272189 Kusina chef
Double Dutch Graham Float | Double dutch float | Ice box cake | Graham Float | No bake dessert
 
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Double Dutch Graham float ingredients: 740ml all purpose cream (chilled overnight) 300ml condensed milk (chilled overnight) 20 single packs grahams Chocolate 1 cup mini marshmallows (more if needed) *extra for toppings 3/4 cup roasted peanuts (more if needed) *extra for toppings 3/4 cup chocolate chips (more if needed) *extra for toppings Chocolate syrup 2 tbsp vanilla extract(optional) 10g gelatine clear and unflavored (optional) 1/8 cup hot water Procedure: 1) Whip all purpose cream for 5 min. on high speed 2) Gradually add condensed milk and whip for another 3-5 min. 3) Combine 1/8 cup hot water and gelatine. Mix until gelatine dissolves. *do not mix hot gelatine into the cream mixture 4) Add vanilla and gelatine and mix for 10-15 seconds 5) Fold chocolate chips, mini marshmallows and roasted peanuts into the cream 6) Swirl the chocolate syrup and mix 3x to create more swirls 7) Arrange the grahams in a container 8) Gently pour the cream mixture 9) Add toppings and chill for 4 hours or overnight Related videos: Perfect Mango Float https://youtu.be/p_D311O9-d4 Oreo Cookies and Cream Ice Box cake https://youtu.be/pghQokTDNMg Christmas Graham Float https://youtu.be/IhcRC27raTg Black Forest Float https://youtu.be/UE0EwpMW9aw Fruit Cocktail Graham cake | Crema de Fruta https://youtu.be/r7OhZPWMAlE Mango Float https://youtu.be/9THUZ0WcG3I Visit our website http://kusinachef.blogspot.com/ Like our FB page https://www.facebook.com/kusinachef2 Subcribe on our youtube channel https://www.youtube.com/kusinachef Follow us on instagram https://instagram.com/kusinachef/ Follow us on twitter https://twitter.com/kusinachef1
Views: 106367 Kusina chef
Mango Float
 
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Mango Float Ingredients: 1 can Condensed milk(300 ml) 2 packs of 250ml all-purpose cream 2 packs of 220 grams Graham Crackers 4 pieces sweet mangoes, sliced 2-3 cups of crushed graham crackers How to make mango float: 1)in a bowl combine cream and condensed milk; mix until well incorporated. 2)cover and place it inside the freezer for 45 minutes to 1 hour. The texture should be thick. 3)in a deep dish or deep container arrange the graham crackers. Spread 1/2 cup cream mixture; arrange the mangoes on the of the cream and repeat the steps for second layer. and cover it with crushed graham crackers. 4)Decorate it, cover with plastic wrapper and chill overnight. related video: Mango Graham Ice Cream https://www.youtube.com/watch?v=gqoaniqoPkg&t=36s keywords: Mango float how to make mango float mango Like us on facebook https://www.facebook.com/kusinachef2 Subcribe on our youtube channel https://www.youtube.com/kusinachef Follow us on twitter https://instagram.com/kusinachef/ Follow us on instagram https://twitter.com/kusinachef1
Views: 151070 Kusina chef
Native Chicken Adobo
 
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Native Chicken Adobo cut 1 whole native chicken 6-10 cloves garlic, crushed 2 med sized onions, sliced 1 cup coconut vinegar or (1/2 cup white vinegar) 1/2 cup soy sauce salt to taste 1 tbsp peppercorn 2 tbsp cooking oil 1)Saute garlic and onions 2)saute chicken until the color turns light brown 3)add vinegar, soy sauce, season with salt, add peppercorn and water. 4)cover and cook for 30-40 minutes in low fire optional: you can reduce the liquid 5)Best serve with rice Adobo is a a staple food in the Philippines. The distinctive taste of this dish is very addictive. The saltiness and sourness of it makes you ask for more. This is every family's favorite. You can find this in the restaurant and or in the local standard fast food too. Keywords: adobo chicken adobo adobo recipe
Views: 15685 Kusina chef
No Oven Egg Tart | Egg Tart recipe
 
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No oven Egg Tart ingredients: Dough: 2 cups all purpose flour 1/2 cup butter 1/2 cup sugar 1 egg 1/8 tsp salt Custard filling: 1/4 cup evaporated milk 3 eggs 1/3 cup sugar 1/2 tsp vanilla 1 cup hot water Procedure: A. Make the Dough 1) Cream butter. Add Sugar and salt and mix for 1 minute 2) Add egg and mix well 3) add flour and mix well. Note: add 1 tbsp of flour if the dough is wet 4) Knead by hand to form a dough. Note: do not over knead 5) wrap dough in clingwrap and refrigerate for 30 minutes B. Make the Custard Filling 1) Dissolve sugar in hot water. Set aside and let it cool 2) In a bowl whisk eggs 3) Add simple syrup, evaporated milk and vanilla extract 4) Mix well 5) Strain custard mixture 6) Refrigerate C. Assemble and cook 1) Lightly grease tart molds 2) get a small portion of dough and press into the mold to cover the bottom and press the sides too. 3) Trim the excess dough. Repeat steps for the remaining dough 4) pour custard mixture into the tart shells 5) turn the heat down and place a tray inside. 6) transfer the tart molds inside the pot. Warning: becareful the pot is HOT! 7) Cover and cook for 20-25 min. Or do the toothpick check. If it comes out clean the egg tarts are cook. 8) Cool completely before unmolding Important: For the improvised Oven: use a Pot and place a stove grate inside or a wire rack Preheat for 15 minutes over high heat Visit our website http://kusinachef.blogspot.com/ Like our FB page https://www.facebook.com/kusinachef2 Subcribe on our youtube channel https://www.youtube.com/kusinachef Follow us on instagram https://instagram.com/kusinachef/ Follow us on twitter https://twitter.com/kusinachef1
Views: 129708 Kusina chef
Mango Tapioca
 
02:06
Mango Tapioca Ingredients: 2-3 cups mango, diced 3/4 cup tapioca, washed 1 can condensed milk 2 pack of 250 ml All purpose cream 1 liter water How to make Mango Tapioca: 1) Bring water to boil; add-in tapioca pearls, cook for 30 minutes (add water if needed). Drain excess water. Set aside. 2) In a bowl combine cream, condensed milk, mango and tapioca. Mix until well incorporated. 3) Cover and chill overnight. Tips: you can buy cooked tapioca pearls. Mango Tapioca is one of my favorite dessert. All I can say is Oh so yummy! Ripe Mango + condensed milk and cream is equal to happiness.The distinctive flavor of the mango and the sweetness of the milk is a perfect combination. A very simple dessert that can give everybody happy thoughts. Related Video: Buko Pandan https://www.youtube.com/watch?v=X016UdhkVnA Mango Graham Ice cream https://www.youtube.com/watch?v=gqoaniqoPkg&t=36s Mango Float https://www.youtube.com/watch?v=9THUZ0WcG3I&t=13s Keywords: Mango tapioca mango tapioca how to make mango tapioca how to make tapioca Like us on facebook https://www.facebook.com/kusinachef2 Subcribe on our youtube channel https://www.youtube.com/kusinachef Follow us on instagram https://instagram.com/kusinachef/
Views: 228673 Kusina chef
Chocolate Crinkles | How to bake Chocolate Crinkles | Crinkles recipe | Chocolate cookies
 
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Chocolate Crinkles ingredients: 1 cup unsweetened cocoa powder 2 cups all purpose flour 2 tsp baking powder 1 cup brown sugar 1 cup white sugar 1 tsp instant coffee 3 large eggs 2 tsp vanilla extract 1/2 cup vegetable oil(canola oil, corn oil) 1/4 tsp salt 1 cup powdered sugar(more if needed) Procedure: 1) In a bowl combine flour, baking powder, salt and mix well 2) In a separate bowl combine sugar, cocoa powder, coffee and vegetable oil and mix well 3) add eggs, 1 at a time and mix well. 5) Add Vanilla extract and flour mixture and mix until well blended. 6) Cover and freeze for 1 hour or until firm. *optional- divide chocolate dough into half 7) Preheat stovetop oven over high heat for 10-15 min. 8) A.First batch: scoop 1 tbsp chocolate dough and roll it into a small ball *Generously coat with powdered sugar and place it onto a tray with baking paper *Bake immediately in med-low heat for 10-12 min. *set aside and cool completely B.Second batch: scoop 1 tbsp chocolate dough and roll it into a small ball *do not coat with powdered sugar yet *place it onto a tray or a plate *freeze for 20-30 min. *after 30 min. generously coat it with powdered sugar and place it onto a tray with baking paper *bake over med-low heat for 10-12 min. *cool completely Visit our website http://kusinachef.blogspot.com/ Like our FB page https://www.facebook.com/kusinachef2 Subcribe on our youtube channel https://www.youtube.com/kusinachef Follow us on instagram https://instagram.com/kusinachef/ Follow us on twitter https://twitter.com/kusinachef1
Views: 39396 Kusina chef
Oreo Graham Balls | Graham balls| Munchkins | negosyo recipe
 
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Oreo graham balls Ingredients: 2 cups grahams Chocolate, crushed 1 cup Oreo, crushed(vanilla flavored cream) 1 cup Kremdensada for the coatings and filling: marshmallows desiccated coconut mini oreo cocoa powder powdered sugar sprinkles peanuts chocolate Procedure: 1) Crush grahams and oreos 2) Combine crushed grahams and Oreos 3) Add Kremdensada and mix until well blended. *mixture should not be too dry and not too wet 4) Optional: lightly grease your hands to prevent the mixture from sticking onto your hands Important: wash your hands or use hand gloves 5) use 1 tbsp + 1 tsp to scoop the mixture 6) press the mixture to flatten and add the filling. Then fold it 7) coat it with cocoa powder or sprinkles 8) Repeat the steps for the remaining mixture *you can also add chocolate filling For the chocolate coating Ingredients: 2 cups Dark sweet chocolates, chopped 2-3 tbsp shortening, optional 1) Bring water to a simmer. *not boiling 2) place the heatproof bowl over. *bowl and ladle should be dry 3) Stir continuously until chocolate is completely melted 4) Add 2 tbsp of shortening to make the chocolate smooth. *do not add butter or water 5) Freeze Graham balls for 10 min. before coating it with melted chocolate 6) Dip Graham Balls into the melted chocolate 7) Top with sprinkles/Desiccated coconut Visit our website http://kusinachef.blogspot.com/ Like our FB page https://www.facebook.com/kusinachef2 Subcribe on our youtube channel https://www.youtube.com/kusinachef Follow us on instagram https://instagram.com/kusinachef/ Follow us on twitter https://twitter.com/kusinachef1
Views: 71184 Kusina chef
Maja Blanca without Gata | No coconut milk Maja Blanca recipe
 
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Maja Blanca without Gata ingredients: 3 cups cornstarch 370ml evaporated milk 250ml all purpose cream 3 cups white sugar 425g whole kernel sweet corn, drain liquid 1/2 cup butter/margarine, softened 1 cup powdered milk bear brand (optional) 9 cups water grated cheese Procedure: 1) Dilute cornstarch with 2 cups of water. Set aside 2) Combine remaining water, whole kernel sweet corn, powdered milk and butter 3) Bring mixture to a boil 4) Add evaporated milk, all purpose cream and sugar 5) Bring mixture to a boil again 6) Turn heat to low. Gradually add the dissolved cornstarch while stirring 7) Top with grated cheese. Cool completely Visit our website http://kusinachef.blogspot.com/ Like our FB page https://www.facebook.com/kusinachef2 Subcribe on our youtube channel https://www.youtube.com/kusinachef Follow us on instagram https://instagram.com/kusinachef/ Follow us on twitter https://twitter.com/kusinachef1
Views: 395846 Kusina chef
Churros with Chocolate dip (fried dessert)
 
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Churros with Chocolate dip ingredients: 1 cup all purpose flour 3 tbsp white sugar 2 large eggs 3 tbsp vegetable oil(butter) 1 cup water 1/2 tsp salt Coatng: 1/4 cup white sugar 1/2 tsp cinnamon powder Chocolate dip ingredients: 1/4 cup cocoa powder 1/2 cup white sugar 1 cup evaporated milk 1/2 tsp vanilla extract 1/2 tbsp instant coffee(optional) 1/4 cup all purpose flour 2 tbsp butter pinch of salt Chocolate dip Procedure: 1) Combine evaporated milk, all purpose flour, cocoa powder, instant coffee powder, salt and white sugar. Mix well 2) Cook over low heat until thick. Continue stirring 3) Turn the heat off. Mix in butter and vanilla extract. Set aside Churros procedure: 1) Combine water, vegetable oil, white sugar and salt 2) Dissolve sugar and let it boil 3) Add all purpose flour and mix until it forms a ball 4) Transfer dough into the bowl 5) Add vanilla extract and mix well 6) Let it cool down before adding the eggs 7) Add eggs. One at a time and mix after each addition 8) Transfer dough into the piping bag with a big open star tip 9) Start piping: line a parchment paper on a tray and squeeze 4 inch strip of dough. Freeze for 15-30 minutes. 10)Fry until golden brown *or Squeeze 4 inch strip of dough into the hot oil 11)Mix white sugar and cinnamon powder. Set aside 12)Heat oil and Fry churros until golden brown 13)Drain excess oil 14)Coat churros with cinnamon sugar 15)Serve warm with chocolate dip Visit our website http://kusinachef.blogspot.com/ Like our FB page https://www.facebook.com/kusinachef2 Subcribe on our youtube channel https://www.youtube.com/kusinachef Follow us on instagram https://instagram.com/kusinachef/ Follow us on twitter https://twitter.com/kusinachef1
Views: 37937 Kusina chef
Puto Bumbong without bamboo steamer | Easy Puto Bumbong | Puto Bungbong (kakainin)
 
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Puto Bumbong ingredients: 1/2 kg glutinous rice flour 1 tbsp violet food color 4 tbsp ube powder(optional) 2 cups water 3 tbsp margarine toppings: 4 cups fresh grated coconut 165g grated cheese 250g condensed milk Procedure: 1) In a bowl combine glutinous rice flour, ube powder and violet food color 2) Gradually add water and mix well with your hand until clay like texture 3) Grate the galapong 4) Prepare a pan wrap with aluminum foil and brush it with margarine or cooking oil 5) Roll 1/4 cup galapong into a cylinder or a log 6) Steam over low heat for 4-5 minutes. *don't forget to wrap the lid with clean cloth to prevent water from dripping into the puto bumbong 7) Brush containers with margarine 8) Place four puto bumbong inside and brush it with margarine 9) Top it with a handful of grated coconut 10)Add condensed milk Visit our website http://kusinachef.blogspot.com/ Like our FB page https://www.facebook.com/kusinachef2 Subcribe on our youtube channel https://www.youtube.com/kusinachef Follow us on instagram https://instagram.com/kusinachef/ Follow us on twitter https://twitter.com/kusinachef1
Views: 68113 Kusina chef
Beef Pochero in Tomato sauce
 
03:19
Beef Pochero in Tomato sauce ingredients: 1 kilo beef ribs cut into serving portions 2 potatoes, quartered 1 large carrot, cut into chunks 3 pieces Saba banana or plantain cut into chunks(choose the sweet ones) 10 pieces baguio beans, cut the ends off 1 med size onions,sliced 250g Tomato sauce salt and pepper to taste water as needed cooking oil how to cook Beef Pochero in tomato sauce: 1)bring beef to boil;season with salt 2)when the meat is cook set aside 3)pre-heat oil and fry potatoes,carrots and bananas.Drain excess oil in paper towel then set aside.(but you can skip this process abd you can pre-boil it and add it later together with the broth) 4)pre-heat oil then saute onions and beef and add the broth and add tomato sauce,fried potatoes,carrots and bananas 5)season with salt and pepper 6)add the baguio beans;simmer for 1 min. and it's done! 7)serve hot with rice Pochero or Puchero is a Filipino stew. The basic ingredients are beef chunks, chorizo, chickpeas, vegetables like bok choy and potatoes and plantain banana. But now the recipe is modified and they add Tomato sauce. So it has this flavor of a bit of sourness from the tomato sauce. This dish is great in rainy season. Keywords: how to make beef pochero beef pochero tomato sauce pochero puchero stew soup broth beef pochero recipes recipes Like us on facebook https://www.facebook.com/kusinachef2 Subcribe on our youtube channel https://www.youtube.com/kusinachef Follow us on twitter https://instagram.com/kusinachef/ Follow us on instagram https://twitter.com/kusinachef1
Views: 43444 Kusina chef
Milo Ice Cream | How to make home made ice cream (no ice cream maker)
 
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Milo Ice Cream | How to make home made ice cream (no ice cream maker) Ingredients: 740ml all purpose cream (chilled overnight) 410ml evaporated milk (chilled overnight) 450ml condensed milk (chilled overnight) 2 cups milo powder (extra for toppings) ice Toppings(optional): sprinkles, chocolate chips, chocolate flakes, chocolate syrup we need: 3oz cups Procedure: 1) Place beaters in the freezer for 1 hour 2) Combine evaporated milk and milo powder. Mix well 3) Add condensed milk and mix well 4) *Chill milk mixture while whipping the cream 5) Set up: get a big basin. Add ice and place mixing bowl or big stainless pot over the ice *surround the sides with ice 6) Whip all purpose cream on high speed for 10 minutes 7) Gradually add milk mixture(evaporated milk, condensed milk and milo powder) 8) Whip for another 5 minutes on high speed 9) For business: use salad cups or ice cream tub 10)Add toppings 11)Freeze overnight Visit our website http://kusinachef.blogspot.com/ Like our FB page https://www.facebook.com/kusinachef2 Subcribe on our youtube channel https://www.youtube.com/kusinachef Follow us on instagram https://instagram.com/kusinachef/ Follow us on twitter https://twitter.com/kusinachef1
Views: 2176845 Kusina chef
Ice Candy | How to make Ice Candy (Summer Recipe)
 
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Ice Candy | How to make Ice Candy (Summer Recipe) Ingredients: 2 cups cornstarch 820ml evaporated milk 390g condensed milk 3 cups sugar 75g mango powdered juice 3Liters water 50g gulaman (unflavored and yellow) 8 cups water(for Gulaman) 100 pcs. ice candy water (size: 1 1/2) we need: 1/3 cup big funnel Ice Candy Procedure: 1) Combine water, sugar and cornstarch 2) Mix until cornstarch dissolves 3) Turn the heat on 4) Continue stirring until thickened 5) Turn the heat off 6) Add evaporated milk, condensed milk and powdered juice. Mix well 7) Add the shredded gulaman 8) Fill ice candy wrappers with the cornstarch mixture Gulaman Procedure: 1) Combine water and powdered gulaman 2) Stir until it dissolves 3) Turn the heat on 4) Continue stirring until it boils 5) Turn the heat off 6) Slowly pour mixture into the mold. let it set 7) Cut into cubes or shred the gulaman. Set aside Visit our website http://kusinachef.blogspot.com/ Like our FB page https://www.facebook.com/kusinachef2 Subcribe on our youtube channel https://www.youtube.com/kusinachef Follow us on instagram https://instagram.com/kusinachef/ Follow us on twitter https://twitter.com/kusinachef1
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