Procedural

1.     Ube Macapuno Cake

Ingredients:
For the chiffon cake:

{A}
2 1/4 cups cake flour
3 teaspoons baking powder
3/4 cup sugar
1 teaspoon salt

{B}
7 egg yolks (from large eggs)
1/2 cup vegetable/canola oil
1/2 cup milk
1/2 cup (about 100g) grated ube (purple yam)
1 teaspoon ube flavouring
1/2 teaspoon violet food powder or violet gel paste

{C}
7 egg whites
1/2 teaspoon cream of tartar

{D}
3/4 cup sugar

For the frosting:

2 cups whipping or thickened cream
1 250g package of cream cheese
1/2 cup white sugar (edit: added on 21/8)
1 teaspoon vanilla extract
1 12 oz jar of macapuno (preserved coconut sport)

Procedure:
Cake

1. Preheat oven to 170 degrees Celsius. Prepare two 9" round, 2 1/2" high pans by lining bottoms with baking paper. Do not grease.

2. In a large bowl, sift together {A} and combine well. Add in {B}. Beat with electric mixer or by hand just until smooth and well blended.

3. In a separate bowl, beat {C} on high speed until frothy. Gradually add in {D} and beat until stiff peaks are formed. Gradually and gently fold in egg whites into flour mixture until very well combined. Divide batter equally into prepared pans.

4. Bake for about 45 minutes or until a skewer inserted into the center of the cake comes out clean. Invert pans into wire rack immediately and cool completely.

5. Carefully run a thin knife around sides of pans to release cakes. Using a serrated knife, half each cake horizontally. Set aside one of the top halves for use later.

Frosting

Combine the cream cheese, sugar, and vanilla extract in a large mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Continue whipping until the cream can hold a stiff peak.

To assemble:

1. Drain some of the syrup from the macapuno. I do this for fear that the cake will absorb the syrup and get soggy and also to prevent the cake from becoming too sweet.

2. Place one of the cake layers (bottom half of one of the cakes), cut side up on your serving plate or cake board. Spread and level some whipped cream onto the cake layer until it is about 1/4" thick. Scatter half of the macapuno on top of the whipped cream.

3. Place second cake layer, cut side down on top of bottom cake layer. Spread whipped cream and remaining macapuno on top of second layer in the same manner as above.

4. Top the cake with the third layer (cut side down). Spread frosting to cover top and sides of cake. (You don't have to put a lot, just enough for the cake crumbs to stick to it). Remember to leave some frosting for your borders.

5. Crumble the last cake half. (You actually only need to crumble about 3/4 of this cake piece. My suggestion is to leave the quarter for you to snack on!). If you do this with a food processor, you will get very fine crumbs which will look really neat on the cake. You can, however, crumble it by hand. Gently stick the crumbs to the cake top and sides until it is fully covered.

6. Using the remaining frosting, pipe out big rosettes around the cake's top edge.

2.     Easy Chocolate Ice Cream Recipe

Recipe Type    : Ice Cream, Dessert, Chocolate, Cream
Yields              : 1 quart
Prep time         : 15 min

Ingredients:

1 teaspoon instant coffee or espresso powder
1 tablespoon hot water
4 ounces bittersweet chocolate, chopped fine
1/2 cup sweetened condensed milk
1/2 teaspoon pure vanilla extract
Pinch salt
1 1/4 cups cold whipping cream

Preparation:

In a small bowl, combine coffee powder and hot water. Let stand until coffee dissolves, about 5 minutes.

In a bowl, microwave chocolate, sweetened condensed milk, and the coffee mixture, stirring every 10 seconds, until chocolate is melted, approximately 1 minutes. Stir in vanilla extract and salt; let cool.

With an electric mixer on medium-high speed, whip cream to soft peaks, about 2 minutes. Whisk 1/4 of the whipped cream into the cooled chocolate mixture. Fold the remaining whipped cream into the chocolate mixture until incorporated.

Freeze in an airtight container until firm, at least 6 hours or up to 2 weeks.

 

3.     Beef-burger

The materials :
•    2 slices of bread
•     humburger
•    margarine
•    mayonnaise
•    tomato sauce
•    vegetables

What to do (steps) :

1.    First,put the margarine on the pan and heat it.

2.    Second,put 2 slices of bread on the pan and heat it until well done.

3.    Next, to take 2 slices of bread on the pan, add humburger, and spread mayonnaise and tomato sauce.

4.    After that, add vegetables and close with slice of bread.

5.    Finally, serve it and the burger ready to eat

 

4.     Rice friend

Ingredients :

·         350 gr. Long Grain Rice

·         2 Tbs. Vegetable Oil

·         3 Eggs

·         1 Onion

·         2 Green Chillis, Sambal Ulek or Sambal Badjak.

·         1 Garlic Clove

·         1 Leek

·         1 teaspoon Ground Coriander

·         1 teaspoon Ground Cumin

·         250 gr. Chicken meat

·         250 gr. Shelled Prawns

·         3 Tbs. Kecap Manis

Steps :

This dish is best made from cold leftover rice, but you can cook a fresh batch and leave it to cool for at least 4 hours. Beat the eggs and make into a omelette, slice into strips and set aside. Heat the oil in a wok or large frying pan. Add the chopped onion, leek, garlic and chillis. Fry until the onion is soft. Add the Coriander and Cumin. Slice Chicken into strips and add with the prawns to the onion mixture and cook, stirring occasionally until they are well mixed. Add the rice, soya sauce and omelet strips and cook for a further 5 minutes.Decorate with some of the leftover leek and serve hot. Enjoy. 

 5.     CHOCOLATE MILK SHAKE

Material :

3 spoonfuls of sugar
a glass  of milk
1 bar of chocolate

1 sachet of vanilla ice cream ice cubes
Blender
saucepan

      

Steps:                

1.      Boil a bar of chocolate

2.      Put  the chocolate,milk,sugar and vanilla ice cream into the blender.

3.      Blend them

4.      Serve with  an ice cubes