Delicious Danger

Not all good were good all the time. This were samples of  recipes that for me can harm you if not moderately consumed.

















Ginisang Togue 

Ingredients

• 1 pack Mung Bean Sprout (approximately ½ lb)
• ½ lb Tofu
• 1 big carrot, cut into strips
• 1 medium-sized onion, cubed
• 1 big tomato, cubed
• 6 to 8 pieces shrimp (head and scales removed)
• 1 tbsp oyster sauce
• 1 tsp garlic
• 1 red bell pepper, cut into strips
• 1 green bell pepper, cut into strips
• 2 tbsp soy sauce
• 1 pc chicken cube
• 1 cup water
• Salt and pepper to taste

Instructions

1. Fry the tofu until color turns golden brown then set aside. (slice the tofu into small squares)
2. Sauté the garlic, onion, and tomato
3. Put-in the shrimp, oyster sauce, soy sauce, and chicken cube. Simmer for 1 minute
4. Add the carrots and water then bring to a boil. Simmer for 2 minutes
5. Add the green and red bell pepper and Mung Bean Sprout
6. Put a dash of ground black pepper
7. Put-in the tofu and simmer for 3 minutes
8. Serve hot. Share and enjoy!

Mushed Potato 

Ingredients

    1 1/2 lbs (680 g) Yukon Gold potatoes, peeled and cut lengthwise into quarters
    1/2 teaspoon salt
    4 Tbsp (60 ml) heavy cream
    2 Tbsp (30 g) butter
    1 Tbsp milk (or more)
    Salt and Pepper


Instructions
1 Place the peeled and cut potatoes into a medium saucepan. Add cold water to the pan until the potatoes are covered by at least an inch. Add a half teaspoon of salt to the water. Turn the heat on to high, and bring the water to a boil. Reduce the heat to low to maintain a simmer, and cover. Cook for 15 to 20 minutes, or until you can easily poke through them with a fork.

2 While the potatoes are cooking, melt the butter and warm the cream. You can heat them together in a pan on the stove or in the microwave.

3 When the potatoes are done, drain the water and place the steaming hot potatoes into a large bowl. Pour the heated cream and melted butter over the potatoes. Mash the potatoes with a potato masher. Then use a strong wooden spoon (a metal spoon might bend) to beat further. Add milk and beat until the mashed potatoes are smooth. Don't over-beat the potatoes or the mashed potatoes will end up gluey.

Add salt and pepper to taste.






















Coconut Cream Angel

Ingredients

• 1/2 cup sugar 
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 2 cups whole milk
• 3 egg yolks, lightly beaten
• 1/2 cup flaked coconut
• 1 tablespoon butter
• 1-1/2 teaspoons vanilla extract
• 1 pastry shell (9 inches), baked
• 
  
• MERINGUE:
• 3 egg whites
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon vanilla extract
• 6 tablespoons sugar
• 1/4 cup flaked coconut 

Instructions

1. In a small heavy saucepan, combine the sugar, cornstarch and salt. Add milk; stir until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer.
2. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in the coconut, butter and vanilla. Pour into prepared shell.
3. In a small bowl, beat the egg whites, cream of tartar and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread meringue over hot filling, sealing edges to crust. Sprinkle with coconut.
4. Bake at 350° for 17-20 minutes or until golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator. Yield: 8 servings.