Thursday, July 21, 2011

Heny Sison Free Recipe

Strawberry Shortcake


  • Cake:
1 ½ cups cake flour, sifted
¾ teaspoon salt
¾ cup sugar
¼ cup cold water
1 tablespoon honey
8 eggyolks
1 cup eggwhites
¼ cup sugar
1 teaspoon cream of tartar
  • Filling & Frosting
2 ½ cups whipping cream
¾ cup confectioners’ sugar
2 cups frozen or fresh strawberries, chopped

  1. Preheat oven to 325 ° F.
  2. Line 2 – 9 inch round pans with greased proof paper. Set aside.
  3. Sift cake flour, ¾ cup sugar and salt 3x. Transfer them in a bowl of the mixer then make a well in the center. Add water, eggyolks and honey. Stir until smooth. Set aside.
  4. In a separate bowl, beat eggwhites, ¼ cup sugar and cream of tartar until stiff but not dry.
  5. Pour the eggyolk mixture gently over the eggwhites. Fold the mixture just until blended and no white streaks remain. Do not over mix. Gently pour the batter into the prepared pans. Spread carefully using a small offset spatula to smoothen the top.
  6. Bake 50-55 minutes or until the top springs back when lightly touched with a finger in the center of the cake.
  7. To make the filling & frosting: Whip the cream in a chilled bowl until soft peak stage. Add the powdered sugar and continue whipping until double in volume. Fold in the chopped strawberries. Put one layer of the cake on a serving platter and spread some of the whipped cream mixture. Top with the second cake. Spread the remaining whipped cream mixture on the top & sides of the cake. If desired, garnish top with fresh strawberries. Cover and refrigerate for up to 2 hours before serving.

Pistachio Sansrival


  • Meringue:
7 Eggwhites
¾ t. Cream of Tartar
1 C. Sugar
1 C. Coarsely chopped pistachio
  • Buttercream:
¾ C. Sugar
½ C. Water
9 Egg Yolks
¾ C. Unsalted Butter
¾ C. Dari Crème
½ t. Vanilla extract
1 ¼ C. Chopped Pistachios


  1. To make the meringue, preheat the oven to 275˚F. Beat together eggwhites, cream of tartar, and sugar until stiff but not dry.
  2. Fold in the chopped pistachios.
  3. Divide mixture.
  4. Bake for 1 hour or until golden.
  5. Transfer to wire racks. Cool for 5 minutes.
  6. To make the buttercream, boil together the sugar and water till threadlike stage at 220˚
  7. When the temp reaches 220˚F, beat egg yolks at speed 6 till thick and fluffy. Continue cooking the syrup until 240˚F. Pour hot syrup in a stream into the beating eggyoks. Beat until cold.
  8. In another bowl, beat the butter and the margarine together till light. Add the eggyolk mixture then the vanilla. Beat till creamy. Use this to fill the meringue layers. Decorate top and sides with more buttercream. Cover with the pistachios. Freeze.
Chocolate Chip Cookies

4 cups bread flour, sifted
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup butter, unsalted, melted
¾ cup granulated sugar
1 cup packed brown sugar
1 ½ teaspoon vanilla
2 whole eggs
1 tablespoon molasses
1 ½ tablespoon glucose
1 bag bittersweet chocolate chips (340 g)

1.Preheat oven to 350 degrees F.
2.In a bowl, combine dry ingredients (flour, baking soda, baking powder, salt).
3.In a mixer, attach paddle and mix two sugars together. When combined, add melted butter and cream for 5 minutes. Add eggs one at a time beating well after each addition and cleaning the bowl with a rubber spatula as you go along. Add vanilla, molasses and glucose.
4.Remove from mixer and hand fold dry ingredients followed by chocolate chips.
5.Scoop onto prepared cookie pans at least one inch apart and bake for 7-10 minutes.

Chocochip Cookies
  1. Preheat oven to 350 degress Farenheit.
  2. Combine the dry ingredients first: 4 cups sifted all purpose flour + 1 tsp baking soda + 1 tsp baking powder + 1 tsp salt. I combine my dry ingredients in a Manila paper because, in Heny Sison, dry ingredients are always mixed in craft paper. It makes it easier to combine it with the wet ingredients.
  3. Prepare wet ingredients: Mix 3/4 cup white sugar + 1 cup brown sugar + 1 cup melted butter. Use an electric mixer to cream until sugar is well incorporated. A friend of mine just asked me about the mixer I am using. I'm just using the cheapest Imarflex electric mixer I found in Abenson, haha! It came with a stainless steel bowl and the standard prongs. I don't have a budget yet for the pricey KitchenAid. ;-p The mixture should resemble a beige-like color by the time you're done with it.
  4. Reduce mixer speed and add 2 whole eggs one at a time. Add 1 1/2 tsp vanilla and 1 1/2 tsp glucose. When you use eggs, make sure that you crack it one at a time. Put the egg in a small bowl first and inspect it first. The, put in the mixer if it's not spoiled. Wet the measuring spoon with water first before scooping out glucose. Then, with wet fingers, push the glucose out of the spoon and into the mixture.
  5. Remove from mixer, add the dry ingredients, and hand fold the ingredients. The cookie dough should be a little tough by this time. Add 340 grams of chocolate chips or mini kisses. But as I told you earlier, I equally divided the cookie dough in half, used 120 grams of chopped Goya chocolate for the chocochip cookies and 120 grams of instant oatmeal to make the oatmeal cookies. :)
  6. Scoop into prepared cookie sheets and bake for 7-10 minutes or until the cookies are ready. I used an ice cream scooper to make the sizes uniform and I placed a Glad baking sheet so I didn't have to brush shortening on my cookie trays anymore. By the way, do not overbake if you want your cookies chewy. You can also flatten the cookies while they are still warm and soft. My boy likes his scone-like so I didn't bother flattening them anymore.

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Gyudon, my version

Here’s how to make gyudon or beef on rice:

1. Slice 500 grams of onions thinly.
2. In a medium-size saucepan, mix 1 cup Japanese cooking sake and 1/2 cup water. Bring to a boil. Add the beef slices and simmer for a few minutes. Add 3/4 cup soy sauce, 3/4 cup mirin and 4 tbsps. sugar. Simmer for 3 minutes.
3. Add onions and again simmer until onions are transparent and soft.
4. Prepare hot cooked rice in bowls and add gyudon with the sauce on top. garnish with sweet vinegared ginger.

For your big bowl of beef gyudon, you'll need:

500 grams white onions
1 cup white wine, or sake
1/2 cup water
500 grams thinly-sliced beef
3/4 cup soy sauce
3/4 cup mirin
4 tbsps. sugar
600 grams cooked rice
pickled ginger or beni shoga, to taste

1. Slice the onions thinly.
2. In a medium-size saucepan, mix sake and water. Bring to a boil. Add the beef slices and simmer for a few minutes. Add 3/4 cup soy sauce, 3/4 cup mirin and 4 tbsps. sugar. Simmer for 3 minutes.
3. Add onions and again simmer until onions are transparent and soft.
4. Prepare hot cooked rice in bowls and add gyudon with the sauce on top. garnish with sweet vinegared ginger.

Fried Crispy Pork Spareribs in Spicy Sauce

Fried Crispy Pork Spareribs in Spicy Sauce

Instead of the usual flour-egg-breadcrumbs coating, this recipe uses a Chinese-style breading technique. Try it tonight!

Serves 5 Total Cooking Time 40 minutes

350 grams pork spareribs, chopped into bite-size pieces
3 cups cooking oil, for deep-frying
1 egg, beaten
1 cup cornstarch

1 teaspoon adobo spice powder
1 teaspoon five-spice powder
1 teaspoon chili powder
2 tablespoons garlic paste
1 tablespoon gin
sugar, salt, and white pepper to taste

3 tablespoons cooking oil
4 tablespoons chopped garlic
1 tablespoon long chili, chopped
1 hot chili pepper (siling labuyo)
1/2 cup tomato ketchup
2 tablespoons banana ketchup
1 tablespoon Worcestershire sauce
2 teaspoons cane vinegar
2 tablespoons water
2 tablespoons sugar
2 tablespoons gin
salt and pepper to taste
1 tablespoon sesame oil
2 tablespoons sesame seeds, toasted
1 stalk leeks, shredded for garnish

1 Make the marinade by mixing adobo spice powder, five-spice powder, chili powder, garlic paste, gin, sugar, salt, and white pepper. Marinate the spareribs in the refrigerator for at least 1 hour or overnight.

2 Heat oil in a wok for deep-frying. In a bowl, mix the marinated pork with egg and cornstarch until a thick paste-like coating is achieved. Fry the pork in hot oil and drain on paper towels.

3 In another saucepot, prepare the sauce. Heat 1 tablespoon oil then sauté half of the garlic and chilies until toasted. Add the tomato ketchup, banana ketchup, Worcestershire sauce, cane vinegar, water, sugar, gin, salt, and pepper. Simmer until thick. Set aside.

4 In another wok, heat remaining 2 tablespoons oil and fry remaining 2 tablespoons chopped garlic. Add thickened sauce and boil. Add the fried pork and toss gently until each piece is well coated with the sauce. Drizzle sesame oil then transfer to a serving platter. Sprinkle sesame seeds and top with shredded leeks before serving.

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