I am very happy because my guests said the food was delicious! I have been cooking since yesterday.
Children's Party Menu
Fried Chicken Lollipop
Purefoods hotdog bites
French Fries (Barbecue, Cheese, Cream and Onions)
Fish balls with sauce (like the one you see in the streets)
Chocolate Fudge Cake
Fresh Mango shake
Gulaman and Sago
First thing I prepared was the callos - food for the grown ups, served with buttered baguette. My helper boiled (used the smokeless charcoal stove I bought at a food expo) the tripe and knee cap for about 10 hours!!!! So imagine how tender it was and not mushy. The meat and ligament from the knee cap was falling off the bones.
1 kilo beef tripe - from Monterey or Garcia's a.k.a. Farm Fresh in SM
1 kilo beef knee cap - bought the kneecap from Rustan's Rockwell
* Boil in water for 10-15 minutes until the foam rises to the top. Discard water and rinse the meat. Boil in water, no salt added, until tender and meat is falling off the bones but not mushy.
Saute until soft:
1 head native garlic
1 cup white onion
1-2 El Rey Chorizo de Bilbao, sliced
Boiled tripe, then knee cap
250 grams Del Monte tomato sauce, original
2 Tablespoon tomato paste
about 2 cups of the broth or more as needed
2-3 Knorr beef cubes.
Simmer(low fire)for about 30-40 minutes until the sauce is slightly thickened.
Add the cubed red pepper, canned garbanzos.
Season with salt, pepper and Lorin's patis.
See how easy it is???? Cooking is really easy as long as you read the recipe beforehand and understand the procedure. Most of the time, if I'm cooking something new or haven't cooked it in a while, I would read the recipe over and over until I don't need to look at the recipe anymore. I visualize what I am going to do so I can prepare the ingredients and necessary equipment/materials.
Days before the party I couldn't decide if I will make honey crunch cake or chiffon with marshmallow frosting. I even did a survey in FB. As I was surfing the web, I came across a very easy fudge cake recipe! Even my niece Gilly who is 10 can bake it. And the chocolate ganache frosting was a walk in the park.
Chocolate Fudge Cake
2 C. flour
2 C. sugar
2 T. cornstarch
3/4 C. dutch processed cocoa (Bensdorp)
2 t. baking powder
2 t. espresso powder or instant coffee
1/2 t. baking soda
1 t. salt
4 large eggs
3/4 C. vegetable oil
2 t. vanilla extract
1 1/4 C. water
- Pre-heat oven to 350F. Lightly grease and line two 8" x 2" round cake pans.
- Whisk together all the dry ingredients.
- Add oil, eggs and vanilla. Beating until smooth.
- Gradually add the water beating until smooth.
- Pour batter into prepared pans.
- Bake for 35 to 38 minutes or until a tooth pick is inserted and it comes out clean.
- Cool cake in pan for 15 minutes, invert over a cooling rack, peel of the paper.
- Frost when cake has cooled, about 1-2 hours. Slice off the risen top of the cake before frosting.
Filling and frosting:
Microwave for about 1 minute 10 oz. bitter sweet chocolate, chopped roughly and 5 oz. all purpose cream. ( Sorry if you don't have a weighing scale. I know 1 oz = 29 grams. I hope that helps.) Stir slowly until the chocolate melts. You can put it back in the microwave for about 30 seconds more if chocolate is still lumpy. Use 1/3 of the ganache as filling and the rest as frosting for the cake. Pour on top, let the ganache slide off to the sides, then "smoothen"(?) with an offset spatula.
Note: It is best if you prepare a day ahead and let it "sit" overnight at room temperature. Do not refrigerate but I suppose left overs, if there are, should not be left at room temperature especially in a climate like ours.
I have a cake thief in residence so I had to tape the cake container or else wriggly will open ( yes, he knows how) the cover.
I don't know why cooking and baking seem so easy for me. My friends and family tell me it is as though I am only playing, do my hocus pocus and !VOILA
My helper, Hermie, who has been with us for about 13 -14 years already cooked the chicken lollipop, under my supervision.
1.5 K. chicken lollipop, bought in SM Makati at the chicken station
Marinate for 30 minutes in:
6 pcs. calamansi
1/2 t. black pepper
1/4 C. Patis
2 eggs, beaten
Put a few pieces of chicken in a bag or plastic container with cover, add MERT'S fried chicken seasoning (you can buy in the wet market - dry goods area or in Metro! Metro! supermarket. Shake! Shake! Shake! Fry in hot oil until crispy. Do NOT overcook or else the chicken will be tough and dry.
There is only 1 kind of Spaghetti that I like. It's the sweet children's kind of spaghetti. Here is my tried and tested recipe.
Children's Spaghetti Sauce
1/2 K. Ground round
white onion, chopped
green pepper, chopped
500 grams Del Monte Tomato Sauce, original
1/2 T. salt
1/2 T. msg (optional, but for me, it's not)
1/2 t. black pepper
1/2 C. white sugar
1/4 C. pickle relish
Saute garlic, onion and green pepper. When soft, add the ground beef, cook until not bloody anymore. Add the rest of the ingredients, simmer for 45 minutes. Stir occasionally. Add boiled noodles, toss and serve with grated magnolia quickmelt cheese.
Note: 1/2 K meat/tomato sauce is good for 1/2 kilo or 500 grams noodles.
I always follow the recipe to the dot. I can't do the "tancha" thing because I may not get the exact taste next time.
Am I tired after all that cooking and party preparation? Honestly, I'm not. I suppose because I love to cook and feed people, especially people I like and love.
I often tell my niece Sophie that the only way I can show her my love is when I cook for her, especially her favorites. I don't know any other way.
Love is food and food is love.
An eventful journey today..... filled with happiness... fun... laughter... yummy food and most especially... good company.