How to make a dark chocolate syrup
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Monday, 22 September 08 - 11:29 AM (GMT +08:00) By Ces Catubay in Recipe Delights |
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Here's what we will need:
2 1/2 ounces bittersweet chocolate, chopped into 1/4-inch pieces
6 1/2 tablespoons unsweetened cocoa powder
1/3 cup granulated sugar (use 1-2 tablespoons more for a less-bittersweet sauce)
1/4 teaspoon instant coffee granules
1 cup hot water
1/3 cup dark corn syrup
2 1/2 teaspoons vanilla extract
Now, here's how we should do it:
Combine chocolate, cocoa, sugar and coffee granules in a food processor. Process until finely ground, about 1 minute. Stir together water and corn syrup in a small saucepan; bring just to a boil over medium-high heat. With the food processor running, add the syrup mixture, then vanilla. Continue processing until the sauce is smooth, scraping down the sides as needed. (The sauce will seem thin, but will thicken during cooling.) Transfer to a container and refrigerate until chilled, at least 2 hours. Stir well before serving; if the sauce seems too thick, stir in a little water.
Makes 1 3/4 cups.
Per 2-tablespoon serving: 71 calories; 2 g fat (1 g sat, 0 g mono); 0 mg cholesterol; 15 g carbohydrate; 1 g protein; 1 g fiber; 13 mg sodium.
My cough's is almost on its last days. In few days, I shall bid goodbye to it and say hello again to may favorite ice cream. I'm making sure I'll pour dark chocolate sauce over it. Hmmm, feels like heaven!
Fishballs + Street + Usok = Cholera
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Monday, 03 September 07 - 12:42 PM (GMT +08:00) By Ces Catubay in Recipe Delights |
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FISH BALL
* 2 carrots
* 2 potatoes
* 1 head garlic
* 2 eggs
* 3/4-1 1/4 cups cornstarch
* ginger, pepper, salt,
* 1 kilo fish (lapu-lapu, talakitok, apahap, maya-maya, or carp)
* vetsin and soysauce
Procedure:
1. Boil fish for 3-5 minutes in water with ginger.
2. Strain and put in a container. Remove the heads entrails, skin and bones. Flake the fish.
3. Peel and chop the carrots, onions, garlic and potatoes. Mix and combine with the fish flakes.
4. Grind. Add the eggs, salt, pepper, vetsin and cornstarch.
5. Mash and form into balls.
6. Boil fish stock. Drop fish ball one by one into the boiling fish stock. Drain.
7. Deep fry in hot oil.
8. Store in sterilized bottles, add 2% brine solution (1 tsp. salt for every 4 cups water).
9. Cover and boil for 11/2 hours.
10. Store for 12 days.
What are we missing? Ooops, the sauce!
Red Sweet and Sour Fish Ball Sauce
1/2 Cup Vinegar
1/2 Cup White sugar
1 tablespoon Catsup, to color
1 tablespoon Cornstarch
Preparation
1. Pour Vinegar into pan, dissolve sugar, low-medium heat.
2. Dissolve catsup in 1/4-cup water, then mix with vinegar and sugar in pan. Slowly simmer.
3. Dissolve cornstarch in 1/4-cup water, then add to mixture, stir.
4. Turn to high heat for 10secs or until consistency is just right., add grounded pepper(optional).
Brown Fish Ball Sauce
1. Same procedure just add Sprite or 7 Up to vinegar and sugar mixture (according to taste) some fish ball vendors use Royal or Orange Soda.
2. For the color and consistency, substitute catsup with soy sauce and cornstarch with flour.
3. Note: Corn Starch makes a clear sauce, Flour makes a merky looking sauce, no difference in developing consistency)
Recipe from : EntrePinoys and Bohol.ph
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