Panna cotta by Ernest Santiago Reynoso Prepare 6-1/2 capacity ramekins or custard cups. You may also use 12 demitasse cups (tiny coffee cups ). If using custard cups, grease bottom and sides with softened butter. 1 vanilla bean, cut lengthwise and split into two, scrape off the seeds or use 2 tsps. vanilla extract 2Continue reading “Panna cotta”
Category Archives: Ernest Reynoso Gala
LUMPIA/PINSEC FRITO
LUMPIA/PINSEC FRITO FILLING by Ernest Reynoso Gala Serves 10 1/4 cup ground pork 1/4 cup violet onions 1/4 cup carrots, chopped 1/4 cup spring onions, chopped 1/4 cup sweet ham 2 tbsps. soaked, drained, then chopped Chinese mushrooms 1/4 cup peeled and coarsely chopped shrimps 1 egg 1 tbsp. sesame oil 1 tbsp. rock saltContinue reading “LUMPIA/PINSEC FRITO”
CHILI SHRIMPS
CHILI SHRIMPS by Ernest Reynoso Gala 1) Prepare: 1/2 kilo shrimp or prawns with head and shell intact 1/4 cup oil 1/4 cup onion 1 stalk lemongrass (white portion finely chopped) 1 tbsp. chili powder 1 tsp. salt 1 tbsp. sugar 1/4 cup lime juice (dayap) 1 cup tomato sauce 2) Heat oil in aContinue reading “CHILI SHRIMPS”
PASTILLAS DE LECHE CHEESECAKE BARS
Pastillas de leche cheesecake bars by Ernest Reynoso Gala/chef Raymundo Ingredients: Crust: 3 cup pascencia cookies, crushed 1/2 cup Magnolia Gold Butter, melted and cooled 1 cup store bought pastillas de leche, cut into small chunks Filling: 2-225g bar Magnolia Cream cheese 1/2 cup sugar 1/2 cup store bought pastilles de leche, mashed 2 tspContinue reading “PASTILLAS DE LECHE CHEESECAKE BARS”
PISTACHIO CAKE WITH BUTTERCREAM FROSTING
Pistachio cake with buttercream frosting by Ernest Reynoso Gala/chef Raymundo Ingredients: 5 piece eggs 6 tbsp sugar 1 tsp vanilla 1/2 cup Purefoods Baron all purpose flour 1/2 cup pistachio, ground Frosting: 4 piece egg whites 1/2 tsp cream of tartar 1/2 cup sugar 1 cup Magnolia Gold Butter Unsalted, softened 1/2 cup pistachio, choppedContinue reading “PISTACHIO CAKE WITH BUTTERCREAM FROSTING”
ORANGE PANNA COTTA
Orange Panna Cotta by Ernest Reynoso Gala/chef Raymundo Ingredients: 2 cups milk 1/4 oz. unflavored gelatin (1 envelope) 1/4 cup granulated sugar 1 tsp. vanilla extract 1 tsp. orange extract 1 tsp. grated orange zest pinch of salt 1/2 cup frozen light whipped topping ground cinnamon Procedure: In a medium non-stick saucepan, combine the milkContinue reading “ORANGE PANNA COTTA”
STRAWBERRY SHORT CHEESECAKE
Strawberry Short Cheesecake by Ernest Reynoso Gala/chef Raymundo 1 cup cake flour 1/4 tsp. salt 1/2 cup sugar 12 pcs. egg whites 3/4 cup powdered sugar 2 tbsps. lemon juice/vinegar 2 cups light cream cheese, softened 1/3 cup sugar 1 cup chopped fresh strawberries (or 1/2 cup canned strawberry pie filling) 1 tbsp. gelatin, dissolvedContinue reading “STRAWBERRY SHORT CHEESECAKE”
SULTANA BARS
Sultana Bars by Ernest Reynoso Gala/chef Raymundo 3/4 cup + 2 tbsps. melted butter 2 eggs, beaten 1 cup all-purpose flour 1 1/4 cups brown sugar 1 tsp. baking soda 2/3 cup chopped walnuts 1 cup chopped sultanas/raisins Procedure: Pre-heat oven to 325F. Line a 7”x 13” pan with Glad Cook ‘N’ Bake and setContinue reading “SULTANA BARS”
STEAK ALA POBRE
Steak A La Pobre (Garlic Steak) by Ernest Reynoso Gala 1 kilo beef tenderloin, partially frozen, sliced into six to eight pieces, For the seasoning: 1 teaspoon rock salt 1 teaspoon black pepper, coarsely ground 1 teaspoon calamansi or lemon juice 1 teaspoon liquid seasoning For the sauce: 1 cup oil 1/4 cup crushed garlicContinue reading “STEAK ALA POBRE”
SEAFOOD LASAGNA
Seafood lasagna by Ernest REynoso Gala 9 precooked lasagna sheets (steamed), 3 inches wide x 6 inches long 1/2 cup butter 1 cup white onion, chopped 1 cup small fresh shrimps, peeled 1 cup canned tuna chunks, drained 1 cup sliced fresh or canned button mushrooms 1 cup cooked cauliflower or broccoli flowerets 1/2 teaspoonContinue reading “SEAFOOD LASAGNA”
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