HOME

http://www.LivingInthePhilippines.com is the ORIGINAL, first Philippines Expat site on the Net, since 1989. This is not one of many knock-offs, copycats, imitations. Some have permutations of the names,misspellings and "in" and "the" or "ing." left off to deceive you. This is the original, by: Don A. Herrington

 

Philippine Recipe

 

Who Else Wants to Escape to a Tropical Paradise?

Who Else Wants to Escape to a Tropical Paradise?
with Free 7 Day eCourse Filipina Familiarity 101


ISLANDROSE
Get roses for your Filipina click here


Chris Beach
Beach Properties for Sale!
For more info visit:

www.samarislands.com

"Something new from UN Village, N. Samar, pristine Philippines!" 
 
TWO DAYS FREE RESORT ACCOMMODATION INCLUDING BOAT TRIPS TO OUR PEARL FARM, FOR BUYERS
 
Members of LinP3 can mail Chris at
chris@samarislands.com for more informatio
n.

-GENERAL INFORMATION-

Live like a King in the Philippines
Cost of Living
Real Estate/Rentals (Apartments, Houses, Condo, Hotels and
Places To Live
Love and Romance Filipino Style
Health in the Philippines
Medical, Dental and Cosmetic Surgery
Maids: Cheap and Priceless
Climate and Attire
Getting Around
How safe is living here for Expats
Shopping Filipino Style
Accommodations
Philippine Culture
Filipino Education
Filipino Painting
Politics and Economy
Home: Staying In Touch
Getting Money from Home
Other Things To Do
Living and Retiring
Visas
Herbal Medicine
Golf in the Philippines
Death and Dying in the Philippines
Business, Job, Investing and Banking
Wedding in the Philippines
Philippine Recipe
Philippine Embassies and Consulates
Frauds Cases in the Philippines
American Citizen Services
Philippine Zip Code
Philippine Telephone Code
Philippine Call Centers
Philippine Corporation Code
Estafa and the Bouncing Checks
Philippine Securities Regulation Code
Philippine Family Code
Anti-Money Laundering
Philippines Citizenship
Philippines Highlights
History of Philippines Architecture
Philippines Wild Life
 

-REFERENCES-

-MAILING LISTS-

-GUESTBOOK-

OTHER INTERESTING ARTICLES


 


 


 

 
Want Bigger or Smaller Text?

 

FROSTINGS, ICINGS, FILLINGS

SEVEN-MINUTE ICING

2 egg whites
⅛ teaspoon salt
12 oz. sugar
¼ pint cold water
1 tablespoon golden syrup
1½ teaspoons vanilla essence

Put egg whites, salt, sugar and water on top of double boiler and add syrup. Have water in lower pan just below boiling Beat with an electric or rotary beater for 7 minutes, or un icing thickens and holds its shape when dropped from the beats Turn into a bowl, add vanilla and continue beating until till enough to spread. Cool icing for a few minutes before using so that It does not sink into cake.

Variations

FLUFFY LEMON ICING: Omit syrup and substitute 2 tablespoons lemon juice for 2 tablespoons water. Add a little grated lemon rind.

SEA FOAM ICING: substitute 12 oz. brown sugar for white sugar and omit syrup.

CHOCOLATE ICING: Melt 3 oz. plain chocolate and stir into Icing just before spreading on cake.

BUTTERSCOTCH FUDGE ICING

12 oz. light brown sugar ¼ pint milk
4 oz. butter 4-5 tablespoons water
10 oz. castor sugar 3 oz. chopped walnuts

Put brown sugar and butter into a saucepan and stir over low heat for about 5 minutes, or until mixture darkens slightly Remove from heat. Add white sugar, milk and water. Then return to heat and boil without stirring until the syrup reach 235°F or until a little syrup forms a soft ball when dropped into cold water. Remove from heat, cool until lukewarm, and heat until mixture is a spreading consistency. Add nuts to half the mixture leaving some for decorating and use as a filling. Spread remainder on top of the cake and decorate with walnuts, II the icing hardens while spreading, stir it over hot water.

CREAMY CHOCOLATE ICING

2 oz. plain chocolate
1/4 pint milk
12 oz. castor sugar
2 egg yolks
1 tablespoon butter
1 teaspoon vanilla essence

Put chocolate and milk into a pan and stir over low beat until chocolate has melted. Mix sugar with beaten egg yolks, add to the chocolate milk mixture and cook gently for 10 minutes, stirring frequently. Add butter and vanilla, and leave until lukewarm. Then beat until thick enough to spread.

QUICK CHOCOLATE ICING

2 oz. plain chocolate
I can condensed milk
1 tablespoon water
flavoring as desired

Put chocolate and condensed milk on top of double boiler, and heat until mixture thickens and chocolate has melted. Add water and leave to cool. Add extra flavouring as required.

FUDGE FROSTING

2 oz. plain chocolate
¼ pint milk
1 lb. castor sugar
¼ teaspoon salt
1 tablespoon golden syrup
1 tablespoon butter
½ teaspoon vanilla essence

Put chocolate and milk into a pan and stir over low heat until melted. Add sugar, salt and syrup, stir until sugar has melted; then bring to boil. Cover, and boil for 3 minutes. Then uncover and .cook until a little will form a soft ball when dropped Into cold water (about 235°F). Remove from heat, add butter and vanilla and let cool. When lukewarm (110°) beat until mixture is creamy and thick enough to spread.

SYRUPS FOR WAFFLES AND GIRDLE CAKES

HONEY BUTTER SYRUP

4 oz. butter
5 oz. honey
Cream butter until light and fluffy, then gradually beat honey.

ORANGE SYRUP

1 orange
6 oz. granulated sugar
4½ oz. light brown sugar
½ pint orange juice
1 oz. butter

Wash and dry orange hut do not peel. Cut into thin s1ice cut each slice in quarters and discard the seeds. Put granulated and brown sugar into a pan with orange juice, and stir until boiling. Add pieces of orange and cook over low heat for 10 minutes. Mix in butter and serve warm.

MOCHA SYRUP

3 oz. light brown sugar
3 teaspoons instant coffee
1/4 pint water
1 oz. butter
6 oz. grated chocolate
1 teaspoon vanilla essence

Put sugar, coffee, water and butter into a pan and stir over low heat until mixture boils. Cook for 3 minutes, stirring all the time. Remove from heat, and chocolate and vanilla, and stir until chocolate has melted. Serve warm.

ORANGE MARMALADE SYRUP

6 oz. orange marmalade
¼ pint water
1 oz. butter

Put marmalade and water into a pan, and stir over low heat until mixture is smooth. Stir in butter.

BROWN SUGAR SYRUP

6 oz. dark brown sugar
⅛ teaspoon salt
¼ pint water
2 tablespoons double cream

Put sugar, salt, and water into a pan, and stir over medium heat until mixture boils. Cook for 5 minutes, stirring all the time. Cool a little, stir in cream and serve warm.

Variations

NUT SYRUP: Add 2 oz. chopped nuts.

COCONUT SYRUP: Add 2 oz. desiccated coconut JELLY SYRUP

½ lb. red current jelly
3 tablespoons water
1 ½ oz. butter
Put red current (or other) jelly into a pan with water. Stir over low heat until the jelly has melted. Then stir in butter and serve warm.

ICINGS AND FILLINGS

2 oz. butter
½ lb. Icing sugar
½ egg
pinch of salt
½ teaspoon vanilla essence
1 tablespoon single cream

Cream butter until light and fluffy. Gradually add half the sifted sugar, beating well after each addition. Blend in egg, nut and vanilla. Then add remaining sugar alternately with cream. Beat until smooth after each addition.
Variations -

MOCHA BUTTER CREAM: Add 1 dessertspoon instant coffee with the egg.

CHOCOLATE BUT1tR CREAM: Add 134 oz. melted chocolate with the first addition of sugar and increase the cream to 2 tablespoons.

ORANGE OR LEMON BUTTER CREAM: Substitute 1 table. spoon orange or lemon juice for the cream. Omit vanilla and add 2 teaspoons of finely grated orange or lemon rind.

LEMON ICING

1 tablespoon grated orange rind
1½-2 tablespoons lemon juice
about 54 lb. icing sugar

Mix orange rind with lemon juice. Gradually stir in enough sugar to give a spreading consistency.

Variations

ORANGE ICING: Substitute 2 tablespoons orange juice for lemon juice.

GRAPEFRUIT ICING: Substitute grapefruit juice for lemon juice.

 

 



Click here to read some kinds of spices and their synonyms in Tagalog translations.

Click here to read some foods, fruits and vegetables in Tagalog and Cebuano dialect.





More Pages

Cakes
Lemon Icing Cake
Butter Sponge Cake
Plain Sponge Cake
Cookies, Biscuits, and Breads
Peanut Crips
Butter Fingers
Frostings, Icings, Fillings
Orange Chocolate Icing
Crunchy Cool Slaw
Seeds and Nuts
Crabs with Sili Leaves-37
Adobo Crabs in Coconut Milk-38
Maja Blanca de Maiz-81
Coconut Balls
Party Fare
Chicken with Burgundy Sauce
Chicken Curry King's Tray
Spaghetti with Chicken Curry Sauce
Almejas Con Pasta
Velvet Rot Dogs
The Care of Wine
Macaroni Salad
Chiffonade Dressing
Native Merienda
Pineapple Fritters
Pies, Pastries,Tarts
Lemon-Pineapple Pie
Fish and Sea Foods
Paksiw with Banana Blossoms
Meat and Poultry
Delicious Sauerbraten
Lechon de Leche
Sauteed Calf's Liver
Relish Tray
Beef and Liver Turnovers
Estopada de Pata
Chicken Pimiento
Salad Vegetable
Eggplant Relish-12
The Rich, Hearty Soup
Clam Chowder
Filipino Foods
Filipino Food Cuisine
 

[TOP]  [HOME]  [SITEMAP]  [LINK TO US ]  [TELL A FRIEND]



 

Click to subscribe Living Retiring Traveling and Doing Business In The Philippines

<<< F R E E-
<< Click to subscribe to Living, Retiring, Traveling, Doing Business  and Moving  To The Philippines
FREE INFORMATION FROM EXPATS, FOREIGNERS WHO TALK ABOUT LIVING IN THE PHILIPPINES, RELOCATION HERE AND DOING BUSINESS, TRAVELING OR RETIRING IN THE PHILIPPINES.

 
   Copyright © 2001-2009 livinginthephilippines Inc. All rights reserved
   Design By:
Don Herrington © 2001
   Maintained By: Web Designer's Workshop

   Edited by: