Chris Yokoyama 2024
KUSINA
September - October 2024
Hello again mga kababayan, Kumusta po?
As the summer heat lingers into September, there's nothing more satisfying than indulging in
a cool, refreshing treat. But what if I told you that you could whip up your favorite ice creams
and sherbets at home, without the need for an ice cream maker? All you need is a simple
hand mixer or whisk, a few basic ingredients, and a touch of creativity.
In this issue, I'll guide you through the art of making low-calorie, customizable frozen desserts
that are as delicious as they are easy to prepare. By following my basic recipe, you'll be able
to explore and experiment with a variety of flavors, turning your kitchen into an ice cream
parlor of possibilities.
This time, I've crafted three delightful flavors for you to try: a creamy Coconut Ice Cream, a
tropical Mango Ice Cream, and a refreshing Nashi (Pear) Sherbet. Each recipe is designed to
be simple, healthy, and bursting with flavor, making it perfect for those who want to enjoy a
guilt-free treat.
So grab your whisk, and let's dive into the world of homemade frozen delights!
➀Coconut Ice Cream
Ingredients:
400 ml whole cream
50 ml coconut juice（optional, can replace fruit tidbits of your choice）
200 ml coconut milk
1 can (380g) condensed milk
1/2 tsp salt
Instructions:
Prepare the Mixture:
Make sure that all the ingredients were pre-chilled so that it will be easier to stiff
In a large mixing bowl, pour in the whole cream, coconut juice, coconut milk, condensed milk,
and salt.
Whisk （hand mixer）the ingredients together until well combined. Make sure the mixture is
smooth and the condensed milk is fully incorporated and stiff.
Freeze:
Transfer the mixtures into a lidded container or individual cups.
Cover and freeze for at least 4 hours or until the ice cream is firm.
Serve:
Scoop the coconut ice cream into bowls or cones and enjoy!
This Coconut Ice Cream is rich, creamy, and has a delicious tropical flavor. Perfect for a
refreshing treat!
②Mango Ice Cream Recipe
Ingredients:
250ml mango puree
200ml whole cream
50g plain yoghurt
30g sugar
Instructions:
Prepare the Mixture:
In a mixing bowl, combine the mango puree and sugar. Stir until the sugar is completely
dissolved.
Add the plain yoghurt to the mango mixture and mix well.
Whip the Cream:
In a separate bowl, whip the whole cream until soft peaks form. This can be done with a hand
mixer （much easier）or a whisk.
Combine:
Gently fold the whipped cream into the mango-yoghurt mixture. Be careful not to deflate the
cream too much; use a spatula and fold in a circular motion.
Freeze:
Pour the mixture into an airtight container or individual cups. Cover and freeze for at least 4-
6 hours or until the ice cream is firm.
Serve:
Once fully frozen, scoop the mango ice cream into bowls or cones and enjoy!
This recipe should yield a creamy and refreshing mango ice cream.
③Japanese Pear Sherbet
Ingredients:
3 large Japanese pears (Nashi pears)
1/2 tsp salt (for soaking)
Instructions:
Prepare the Pears:
Peel the Japanese pears and cut them into small pieces.
Dissolve the salt in a bowl of cold water.
Soak the pear pieces in the salted water for 5 minutes to prevent discoloration.
Drain the pears and pat them dry with a paper towel.
Freeze the Pears:
Place the pear pieces on a ziplock ensuring they are not touching each other.
Freeze the pear pieces for at least 4 hours or until they are completely frozen.
Blend into Sherbet:
Once the pears are frozen, place them in a food processor or blender.
Blend until smooth and creamy. If needed, you can add a bit of water to help it blend, but this
is optional.
Transfer the mixtures into a lidded container or individual cups.
Serve:
Scoop the sherbet into bowls and serve immediately.
If you prefer a firmer texture, you can place the blended sherbet back into the freezer for 30
minutes before serving.
Enjoy your refreshing Japanese Pear Sherbet!
Discover the Joy of Easy, No-Churn Ice Cream and Sherbet Making
Happy cooking!
KUSINA
July - August 2024
Hello again mga kababayan, Kumusta po?
As we explore the culinary treasures of Japan, one dish that stands out for its simplicity and flavor is Ika Ninjin, a beloved specialty from Fukushima Prefecture. This delightful dish combines the tender texture of squid with the crisp freshness of jullienned carrots, all enveloped in a tangy and slightly sweet dressing.
Ika Ninjin is not just a treat for the taste buds but also a reflection of the region's rich fishing heritage and its commitment to fresh, high-quality ingredients. Traditionally served as a side dish or an appetizer, this salad showcases the harmonious blend of flavors that Japanese cuisine is known for.
Incorporating Ika Ninjin into your June menu offers a refreshing and light option, perfect for the warmer days. Its vibrant colors and zesty taste make it an appealing addition to any meal, providing a taste of Fukushima's culinary artistry right at your table. Whether you're a seasoned chef or a home cook looking to expand your repertoire, this dish is both easy to prepare and sure to impress.
Here's an easy recipe for you:
Ika Ninjin (Squid and Carrot Salad)
Ingredients:
1 medium-sized squid（50grams）cleaned and sliced into thin rings
2 medium carrots, julienned
100 ml. water
200 ml. low sodium soy sauce
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon sesame seeds (for garnish)
A pinch of red chili flakes (optional, for some heat)
Instructions:
Prepare the Squid:
Clean the squid and slice it into thin rings. If you have squid tentacles, you can include those as well.
Bring a pot of water to a boil. Blanch the squid rings in boiling water for about 30 seconds to 1 minute until they turn opaque and are just cooked. Be careful not to overcook them. Drain and set aside.
Prepare the Vegetables:
Julienne the carrots put some salt rub and squeeze, then boil briefly.
Make the Dressing:
In a pan bring to boil 100 ml. water then combine the sugar, mirin and mix well until the sugar is dissolved.
Assemble the Salad:
In a plastic bag, combine the blanched squid and julienned carrots.
Pour the dressing over the mixture and toss everything together until well coated.
chill the salad in the refrigerator over night before serving.
Garnish and Serve:
Transfer the salad to a serving plate.
Sprinkle with sesame seeds and a pinch of red chili flakes if you like some extra heat, or you could arranged it adding jullienned cucumber.
Enjoy your homemade Ika Ninjin! This salad is light, flavorful, and perfect as a side dish or a refreshing main course.Thanks for taking the time to read my article and I hope you have a fantastic month of July.
KUSINA
May - June 2024
Greetings, my dear kababayan readers! As we welcome the enchanting season of spring, embrace the renewal and blooming beauty that surrounds us. Happy Spring!
This month, we're diving into the vibrant flavors of Asian cuisine with a tantalizing dish: Ebi Chili.
Picture succulent prawns bathed in a fiery chili sauce. Each bite bursting with a harmonious blend of sweet, savory, and spicy notes. This Ebi Chili recipe promises to elevate your taste buds to new heights, delivering a symphony of flavors that will leave you craving for more. So, roll up your sleeves, gather your ingredients, and let's embark on a journey to create a masterpiece that will impress even the most discerning of palates.
Let the cooking commence!
Shrimp Brine Solution: Water and 2 Tbsp. salt
Shrimp Marinade Ingredients:
1/4 tsp. salt
2 dashes white pepper
2 Tbsp. sake
2 Tbsp. potato starch
Chili Sauce:
2 Tbsp. minced ginger
2 Tbsp. minced garlic
1 cup minced leeks
2 tsp. fermented bean sauce
6 Tbsp. ketchup
Chicken stock/water cup (100ml)
2 Tbsp. sake
2 tsp. sugar
2 Tbsp. sesame oil
Shrimp Brine Solution:
* Combine water and 2 Tbsp. of salt in a bowl.
* Stir until the salt is fully dissolved.
* Submerge the shrimp in the brine solution for about 15 minutes.
* After 15 minutes, remove the shrimp from the brine solution and pat them dry with paper towels.
Shrimp Marinate:
* In a bowl, combine the shrimp with 1/4 tsp. of salt, 2 dashes of white pepper, 2 Tbsp. of sake, and 2 Tbsp. of potato starch.
* Mix well until the shrimp are evenly coated with the marinade.
* Set aside for about 10-15 minutes to allow the flavors to penetrate the shrimp.
Chili Sauce:
* Heat 2 Tbsp. of sesame oil in a pan over medium heat.
* Lightly pan-fry the shrimps and set aside.
* Add 2 Tbsp. of minced ginger and 2 Tbsp. of minced garlic to the pan.
* Stir-fry for about 1-2 minutes until fragrant.
* Add 1 cup of minced leeks to the pan and continue to stir-fry for another 2 minutes.
* Stir in 2 tsp. of fermented bean sauce and cook for another minute.
* Add 6 Tbsp. of ketchup to the pan and stir well to combine.
* Pour in 1 cup (100ml) of chicken stock or water and bring the mixture to a simmer.
* Add 2 Tbsp. of sake and 2 tsp. of sugar to the sauce, stirring until the sugar is dissolved.
* Let the sauce simmer for about 5 minutes, allowing it to thicken slightly.
* Taste the sauce and adjust the seasoning if necessary.
* Finally, add the pan-fried shrimp to the pan, toss and cook until they are cooked through and coated with the chili sauce, about 3-4 minutes.
* Serve the Ebi Chili Sauce hot, garnished with sliced green leek onions if desired.
Enjoy your homemade Ebi Chili Sauce!
KUSINA
March - April 2024
Hello mga Kababayan ko! Time flies so fast as we are in April now. As April unfurls its blossoms and the air fills with the promise of spring, there’s no better time to indulge in delightful culinary creations that celebrate the seasons vibrant flavors. In this month's culinary journey, I present a recipe that harmonizes simplicity with sweetness: Easy Milk Fruits Jelly.
This refreshing dessert encapsulates the essence of freshness, combining creamy milk with an array of succulent fruits, culminating in a treat that tantalizes the taste buds and soothes the soul. With its light yet luscious texture and medley of seasonal fruits, this jelly embodies the essence of spring, inviting you to savor each spoonful as you revel in the joys of the season's culinary delights. Join us as we embark on a culinary escapade, embracing the beauty of simplicity and the richness of nature's bounty in every delectable bite of Easy Milk Fruits Jelly.
Ingredients:
•350ml Milk
•150ml Water
•40g Sugar
•40g Condensed milk
•5g powdered agar
•4 medium-sized Strawberries
•1 Kiwi
•1 Mikan orange
•2 slices canned Pineapple
•Total of 350 grams of assorted cut fruits (strawberries, kiwi, mikan oranges, and canned pineapple)＊you can put fruits of your choice!
Instructions:
•Begin by preparing the fruits. Wash all the fruits thoroughly. Peel the kiwi and mikan oranges. Slice the strawberries, kiwi, mikan oranges, and canned pineapple into bite-sized pieces.
•If you are using a round bowl, decorate the bottom with the cut fruits and refrigerate. Combine the rest of the cut fruits in a bowl, making sure the total weight of the fruits is around 350 grams.
•Warm half of the milk.
•In a saucepan, combine the water and powdered agar. Stir the mixture well until the agar and sugar are fully dissolved.
•Place the saucepan over medium heat and bring the mixture to a gentle boil. Add the sugar and condensed milk, stirring continuously to prevent sticking or burning. Add the milk slowly, reduce the heat to low and let it simmer, stirring for 2 minutes.
•Separate a 100ml mixtures for the cooled decorated bowl. Pour the milk mixture over the fruits.
•Remove the saucepan from the heat and add the assorted fruits. Let the mixture cool slightly for a few minutes.
•While the mixture is still warm, pour it slowly into a cooled decorated bowl or jelly mold or individual serving cups.
•Distributing them evenly among the portions.
•Allow the jelly to cool to room temperature, then transfer it to the refrigerator to chill for at least 2-3 hours, or until set.
•Once the jelly is set, carefully remove it from the mold or serve directly from the cups.
•Garnish with additional fruit slices if desired, and serve chilled.
Enjoy your Easy Milk Fruits Jelly as a refreshing and delightful dessert!
I hope you enjoyed reading and will give this recipe a try. Don’t forget to subscribe for more tasty recipes. Until next time! Happy cooking!
KUSINA
January-February 2024
Cheers to all my Kababayan and to a flavorful journey ahead! As we step into 2024, may your kitchen adventures with “KUSINA” be filled with joy, culinary discoveries and delectable moments. Wishing all Jeepney Press readers a year of delightful recipes, shared stories, and a wonderful start to new culinary chapters. Happy New Year!
As we embrace the flavors of the Far East in this Jan-Feb issue, let's embark on a culinary journey to Japan with two delightful and easy-to-prepare tsukemono recipes. Tsukemono, or Japanese pickles, are a cherished tradition that adds a burst of color, texture, and vibrant taste to any meal. In this segment, we will explore the art of preserving with the crisp and refreshing "Hayatouri Asazuke" and the visually stunning "Kohaku Namasu." These simple yet authentic recipes showcase the essence of Japanese cuisine, offering a perfect blend of tanginess, sweetness, and a hint of spice. Elevate your dining experience as we bring the taste of Japan to your Filipino kitchen, blending cultures through the harmonious flavors of these two delectable tsukemono dishes.
Hayatouri Asazuke
Ingredients:
Sayote: 6 pieces
Yuzu peel: 2 pieces
Kelp: 10 cm
Salt: 3 tablespoons
Sugar: 2 tablespoons
Vinegar: 3 tablespoons
Chili pepper: 5 pcs. (optional)
Instructions:
•Peel and slice the sayote into thin, bite-sized pieces.
•Julienne (cut into long, thin strips) the yuzu peel.
•In a large bowl, combine sayote, yuzu peel, and kelp.
•In a separate bowl, mix salt, sugar and vinegar until the sugar and salt dissolve.
•Pour the vinegar mixture over the vegetables and toss well.
•If using chili pepper, finely chop and add it for some spice.
•Cover the bowl and let it marinate in the refrigerator for at least 1-2 hours, allowing the flavors to meld.
•Before serving, remove the kelp and mix the salad once more.
•Serve chilled as a refreshing side dish. Enjoy your Hayatouri Asazuke!
