Discover the world of Filipino Chef RV Manabat with his collection of recipes! Be a kitchen hero with the RecipeShare app!

Chef RV


<YouTube url="https://www.youtube.com/watch?v=x5A1_mQaPjA&t=1s&pp=ygUZY2hlZiBydiBmb29kIGZvciB0aGUgZ29kcw%3D%3D" />

## A Taste of the Divine: What is 'Food for the Gods'?

'Food for the Gods' is a traditional Filipino dessert that packs a flavor punch with its combination of walnuts and either prunes or dates. Each bite offers a heavenly balance between sweet, salty, and nutty profiles, truly deserving of its divine name. So, let's roll up our sleeves and get to the nuts and bolts of crafting this delicacy!

## Heavenly Ingredients

To recreate this celestial delight at home, you'll need the following:

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Note: If unsalted butter is your only option, don't fret. Just add 1/4 teaspoon of salt into the flour.

## The Path to Gastronomic Bliss

1. Begin by preheating your oven to 350 F (170C). Grease and line two pieces 8X8 square pans, creating a non-stick surface that will make your life easier when the baking is done.
2. In a large mixing bowl, cream together the butter and brown sugar until it resembles a smooth, caramel-like mixture.
3. Crack in the eggs, one at a time, incorporating them thoroughly into your butter and sugar base.
4. Stir in the liquid glucose, which will give our dessert its unique, glossy appeal.
5. In a separate bowl, combine the flour, baking powder, and baking soda (and the extra salt, if you're using unsalted butter). Gradually add this dry mixture to your wet ingredients, creating a thick, sumptuous batter.
6. The final step before baking involves folding in the walnuts and your choice of prunes or dates. This not only infuses the batter with their delightful flavors but also gives the finished product a satisfying crunch.
7. Transfer the batter into your prepared pans, spreading it evenly for consistent baking.
8. Bake for 25 minutes, or until the top exterior is almost firm. Your kitchen will be filled with a sweet, toasty aroma that will have you checking the timer every few minutes!

## Nutritional Breakdown

Each serving of 'Food for the Gods' (approximately 100 grams) contains the following:

- Calories: 330
- Carbohydrates: 46 grams
- Fat: 15 grams
- Sodium: 300 mg
- Cholesterol: 50 mg

Note: Nutritional values may vary based on specific brands of ingredients used.

## Cooking Tips & Tricks

- Ensure not to overmix the batter to prevent your bar from getting hard.
- If you're not a fan of prunes or dates, dried figs or apricots can work as a delicious substitute!
- For an extra layer of flavor, consider toasting your walnuts before adding them to the batter.
- While it's tempting to slice into your fresh-out-of-the-oven dessert, let it cool for a bit. This allows the flavors to meld and the texture to set, enhancing your culinary experience.
- Use a plastic scraper instead of metal to avoid scratching your pan.
- After baking, you can flatten the bars so it would have a consistent height.
- The shelf life of "Food for the Gods" is up to 2 weeks outside if properly packed and up to a month or even two months inside the fridge.
- The liquid glucose is crucial in this recipe as it makes the bars chewy. There's no exact substitute for liquid glucose, so try to source it.

## What to Serve with 'Food for the Gods'

This rich, sweet dessert pairs perfectly with a cup of strong, black coffee or a glass of milk. It can also be served alongside a light, citrusy salad to balance its decadence.

## Frequently Asked Questions

### Can 'Food for the Gods' be made vegan?

Yes, there are several substitutes available for eggs, butter, and liquid glucose to make this recipe vegan-friendly.

### How can I store leftovers?

This dessert keeps well in an airtight container at room temperature for up to a week, or in the fridge for up to two weeks.

### Can I freeze 'Food for the Gods'?

Yes, it freezes well. Just be sure to wrap it tightly to prevent freezer burn and thaw it thoroughly before serving.

### What other nuts can I use?

While walnuts are traditional, pecans, hazelnuts, or almonds could also work beautifully in this recipe.

### Can I use honey instead of liquid glucose?

Yes, honey or corn syrup can be used as a substitute, though it might slightly alter the flavor and texture.

## Last Bite

In the realm of desserts, 'Food for the Gods' truly earns its divine status. The mingling of flavors and textures create a gastronomic experience that's out of this world. So, why not roll up your sleeves and treat yourself to a heavenly slice today?

You can watch Chef RV's YouTube clip [here](https://www.youtube.com/watch?v=x5A1_mQaPjA).


Learn how to make a traditional Filipino dessert, 'Food for the Gods,' in your own kitchen with this detailed, step-by-step guide!

Chef RV Food for the Gods


<YouTube url="https://www.youtube.com/watch?v=eLNyVVAOFME&t=188s&pp=ygUYY2hlZiBydiBlYXN5IGJhbmFuYSBjYWtl" />

## Embracing the Banana: A Tropical Delight in Cake Form

Banana cakes are a staple in many homes, but not all banana cakes are created equal. Enter Chef RV's Easy Banana Cake, an exceptional dessert that not only embodies the comforting familiarity of homemade cakes but also bears the mark of culinary craftsmanship. Let's unravel the magic of this recipe.

## Ingredients That Make a Difference

Every great dish begins with top-notch ingredients. Here's what you'll need:

- 165 grams of corn or canola oil
- 165 grams of dark brown sugar
- 2 whole eggs
- Approximately 500 grams of peeled overripe bananas
- 250 grams of all-purpose flour
- 2 teaspoons of baking powder
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
- 118 grams of heavy cream
- 2 teaspoons of white vinegar
- 125 grams of walnuts, coarsely chopped (optional)
- Butter or vegetable oil shortening for greasing
- Heatproof parchment paper

Don't worry if you don't have all of these at hand; there's always room for substitutes. We'll discuss this later.

## Unlocking the Aroma: Preparation and Cooking

For this cake, you'll need to preheat your oven to 400F (204C), then reduce to 350F (177C) halfway. Here's how it's done:

Sure, here's a summary of the steps from the video transcript to make an Easy Banana Cake:

1. Weigh 500g of peeled overripe bananas and place them in a mixer.
2. Add 3/4 cup of brown sugar, two eggs, and 3/4 cup of canola or corn oil into the mixer. Mix until bananas are mashed and mixture is smooth.
3. Sift together 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and a half teaspoon of salt.
4. Add chopped walnuts into the sifted dry ingredients to prevent them from sinking to the bottom of the cake.
5. Mix half a cup of heavy cream with 2 teaspoons of vinegar to create sour cream.
6. Add the sour cream and the dry ingredients to the banana mixture in the mixer. Mix on a low speed until flour is incorporated.
7. Grease three 7x3 inches loaf pans with shortening and line them with parchment paper. Afterward, grease the paper with shortening as well.
8. Divide the batter evenly among the pans.
9. To create a crack in the middle of the cake, dip a flat scraper or spatula in oil and gently press down in the middle of each loaf of batter.
10. Preheat the oven to 400° Fahrenheit (204° Celsius).
11. Place the loaf pans onto a sheet pan and bake in the preheated oven for 15 minutes.
12. Lower the oven temperature to 350° Fahrenheit (177° Celsius) and bake for 20-30 more minutes, or until the top of the cake is firm to touch.
13. After baking, remove cakes from the oven and place them on a cooling rack. Allow them to cool until they are easy to handle.
14. Once cool, remove the cakes from the pans.

Remember that exact baking times may vary depending on the oven, so it's a good idea to check the cake's doneness towards the end of the suggested baking time.

## What's in Every Slice: Nutrition Information

Each cake should yield about 10 servings, each weighing approximately 100 grams. Each serving contains about 340 calories, composed of 19 grams of fat, 41 grams of carbohydrates, 4 grams of protein, and 245 milligrams of sodium. Note that these values can vary depending on the exact ingredients used.

## Perfect Companions: What to Serve with Banana Cake

Banana cake is a versatile dessert that pairs beautifully with a wide array of beverages and sides. Serve it alongside a warm cup of coffee for a cozy afternoon treat, or pair it with a cold glass of milk for a comforting midnight snack. A dollop of vanilla ice cream can also elevate your banana cake experience to another level.

## Enhance Your Baking Game: Tips and Tricks

To make your banana cake even more delectable, try the following:

- Use ripe bananas for the best flavor as the natural sugars would have developed more in these.
- Use an oil that doesn't solidify when cooled like canola, corn or sunflower oil.
- Add 2 teaspoons of vinegar to heavy cream to mimic sour cream.
- Sift your dry ingredients to avoid lumps and to bring more air to your batter.
- Experiment with add-ins like chocolate chips or cranberries or even adding 1 tablespoon of instant coffee poweder for a mocha taste.
- Let the cake cool on a wire rack. This allows air to circulate around the cake and cool it evenly.

## Frequently Asked Questions

### Can I Use a Different Pan Size?

Absolutely! Feel free to use any pan size or shape, just ensure that you fill it only 3/4 of the way and bake until the cake is almost firm to the touch.

### How Ripe Should My Bananas Be?

The riper, the better. Overripe bananas lend more flavor and moisture to the cake.

### Can I Replace Walnuts With Other Nuts?

Of course! Pecans, almonds, or even macadamia nuts can provide a delightful crunch.

### What if I Don't Have Heavy Cream?

You can substitute it with milk, but the result may be less rich. The key is to experiment and find what works best for you.

## Final Scoop: Making Memories with Chef RV's Easy Banana Cake

Whether you're a baking enthusiast or just starting your culinary journey, Chef RV's Easy Banana Cake is an excellent recipe to explore. It's more than just a dessert—it's a bundle of joy packed in each flavorful bite. So, roll up your sleeves, let's get baking!

You can watch Chef RV's Easy Banana Cake Recipe YouTube video [here](https://www.youtube.com/watch?v=eLNyVVAOFME).


Discover the unique ingredients and simple baking steps that make this banana cake a favorite.

Chef RV Easy Banana Cake


<YouTube url="https://www.youtube.com/watch?v=JnUtoJ7YVng&t=41s&pp=ygURY2hlZiBydiByZXZlbCBiYXI%3D" />

## A Mouth-Watering Tale of Chocolate and Oatmeal

Ever had those moments when you're caught between a hankering for something sweet and a yearning for something a bit more substantial? The perfect solution to this perplexing dilemma is none other than the Chocolate Revel Bar. This delectable treat is a layer of rich, velvety chocolate sandwiched between two layers of chewy oatmeal cookie goodness. A fascinating creation, these bars are as much a feast for the eyes as they are for the taste buds.

But why are these treats called 'Revel Bars', you ask? Well, the origin of their name remains a mystery. But one bite into this mouth-watering creation will make you agree that it's a name worth remembering.

## Chef RV's Magical Recipe

Drawing on the expertise of Chef RV, we have a recipe that turns ordinary ingredients into something extraordinary. This is not just another chocolate bar; it's a masterpiece, an ode to the culinary arts.

## Ingredients

First, let's gather our ingredients. Here's what you'll need:

- Salted butter: 113 grams (1/2 cup)
- Brown sugar: 200 grams (1 cup)
- 1 egg
- All-purpose flour: 157 grams (1 1/4 cup)
- Baking soda: 1/2 teaspoon
- Rolled oatmeal: 135 grams (1 1/2 cups)
- Dark chocolate chips: 175 grams (1 cup)
- Condensed milk: 150 grams (approximately half of a 300 ml can)
- Salted butter: 57 grams (1/4 cup)

Please note that all measurements are approximate, but getting close should yield a delectable batch of Revel Bars.

## The Art of Assembling

The beauty of these bars lies in their layered structure. Starting with a delectable oatmeal cookie base, the bar takes a delightfully unexpected turn with a rich, creamy chocolate layer. The finishing touch is dollops of oatmeal cookie mixture, creating a visually striking, scramble-like pattern.

1. Preheat your oven to 350°F (175°C) and prepare an 8x8 inch square pan, lining it with non-stick baking paper and a spray of non-stick baking spray.
2. Melt 113 grams of butter, add the brown sugar, mix well. Next, introduce the egg and baking soda to this mixture.
3. Gradually incorporate the all-purpose flour and rolled oatmeal, mixing until you achieve a sticky dough-like consistency.
4. Using the same pan, melt together 57 grams of butter, the condensed milk, and the dark chocolate chips. Stir until smooth.
5. Layer about two-thirds of the oatmeal mixture in the pan, followed by the melted chocolate mixture.
6. Top with dollops of the remaining oatmeal mixture.
7. Bake for approximately 45 minutes.

## A Look at the Nutritional Breakdown

With each serving (approx. 50 grams), you'll get:

Each serving of Chef RV's Chocolate Revel Bars packs a punch in terms of nutrition. For a serving size of 50 grams (total servings per recipe: 16), you're looking at roughly 214 calories, 10 grams of fat, 29 grams of carbs, and 3 grams of protein.

## Best Enjoyed With...

While these bars are perfect on their own, you can take things up a notch by serving them with a side of fresh berries or a scoop of your favorite ice cream.

Pair these bars with a cup of your favorite coffee or tea for an afternoon snack, or serve them as a dessert with a scoop of vanilla ice cream. The contrast of the warm, melty bar with the cool, smooth ice cream will take your taste buds on a roller coaster ride!

## Chef's Tips and Tricks

- Use Real Utensils for Authenticity: Chef RV emphasizes the importance of using real kitchen utensils. For example, using a real knife when cutting the bars to get a nice, sharp cut.
- Preparation Ahead of Time: The beauty of these bars is that they can last up to a week without refrigeration and up to a month if refrigerated. This means you can prepare them well in advance of a holiday or event, reducing stress and freeing up your kitchen for other tasks.
- Marbling Technique: To achieve the 'scrambled' or 'abstract' effect, do not aim for an even distribution when dropping the oatmeal mixture on top of the chocolate layer. The less uniform, the better.
- Savor the Texture: For a better texture, Chef RV recommends using rolled oatmeal instead of instant oatmeal to avoid sogginess. The rolled oatmeal gives the bars a more enjoyable texture.
- Choice of Sugar: The darker the brown sugar, the more flavor it will impart to the bars. This suggests that the type of brown sugar you use can significantly impact the taste.
- Balance the Sweetness: If you find dark chocolate too bitter, you can use ordinary chocolate. However, Chef RV uses dark chocolate to balance the sweetness of the other ingredients. If you use milk chocolate, your recipe could become too sweet.
- Melt Carefully: When melting chocolate on a stove top, continuous stirring is essential. If not, it will get burnt and affect the texture, giving it a crystal-like form and reducing its smoothness.
- Cooling for Better Slicing: After baking, Chef RV suggests refrigerating the bars overnight before slicing. This ensures a firmer texture and cleaner slices.
- Personalize: You can add nuts such as walnuts or almonds for extra flavor and texture. Personalize your revel bars to your liking; as Chef RV says, "You put what would make yourself happy."

## FAQs

### What are Revel Bars?

Revel Bars are dessert bars with an oatmeal cookie layer on the bottom, a chocolate layer in the middle, and dollops of oatmeal cookie on top, giving them a 'scrambled' or 'abstract' effect.

### Why are they called Revel Bars?

The exact origin of the name is unclear. They're also sometimes referred to as 'Scramble Bars' due to the 'scrambled' look of the oatmeal cookie dollops on top of the chocolate layer.

### What type of oatmeal should I use in Revel Bars?

Rolled oatmeal is recommended for its better texture. Instant oatmeal might make your baked goods soggy.

### Can I use milk chocolate instead of dark chocolate for the chocolate layer?

Yes, you can. However, dark chocolate is preferred to balance the sweetness. Using milk chocolate may make the bars too sweet.

### How long can Revel Bars last?

Revel Bars can last up to a week without refrigeration. If refrigerated, they can last up to a month.

### What should I do if I don't have non-stick baking spray?

If you don't have non-stick baking spray, you can brush your pan with butter or shortening.

### Can I add nuts to the Revel Bars?

Yes, you can add nuts like walnuts or almonds to your Revel Bars for extra flavor and texture.

### Why is the chocolate layer in Revel Bars cooked in a pan?

Melting the chocolate in a pan allows for better control over the texture. Remember to stir continuously to prevent the chocolate from burning.

### What's the benefit of using a real knife when cutting the Revel Bars?

Using a real knife helps achieve a sharp, clean cut, making the bars look more attractive and appetizing.

You can watch Chef RV's YouTube video [here](https://www.youtube.com/watch?v=JnUtoJ7YVng&t=37s).


Learn how to make Revel Bars with this simple recipe. Packed with oatmeal and a decadent layer of chocolate, these bars are perfect for any occasion.

Revel Bars Recipe


<YouTube url="https://www.youtube.com/watch?v=LpdXQf2f41g&pp=ygUUY2hlZiBydiBidXR0ZXJzY290Y2g%3D" />

## Embracing the Sweet Life with Chef RV's Butterscotch Bars

Baking a perfect dessert may sound like a daunting task, especially when it comes to the delicate, tantalizing Butterscotch Bars. But, don't fret! By walking you through Chef RV's tried and tested recipe, we're here to help you bake some delectable gooey goodness.

## Ingredients to Entice Your Sweet Tooth

Before we delve into the baking process, let's gather all the ingredients. Trust me, it's a short list!

- 120g of salted butter
- ¾ cup of brown sugar
- 120g of liquid glucose
- 2 whole eggs
- 2 cups (about 250g) of Bread Flour
- ½ teaspoon of baking powder
- ½ teaspoon of baking soda
- A hearty handful of roasted cashew nuts

That's it! Now, let's get to the fun part - baking.

## Rolling up Your Sleeves for Chef RV's Butterscotch Bars

1. Preheat your oven to 350°F (about 175°C), and prepare two 8 x 8 square pans. Line them with non-stick parchment paper for easy removal of the bars later on.
2. Melt the butter in a casserole over low heat. Add brown sugar to it, aiming for that irresistible molasses content.
3. As the butter and sugar meld together, a heavenly butterscotch aroma will fill your kitchen. When that happens, remove from heat.
4. Stir in the liquid glucose to give your Butterscotch Bars that extra chewiness.
5. In a separate bowl, whisk together the bread flour, baking powder, and baking soda.
6. Incorporate the 2 eggs into the butter-sugar mix. Don't wait for the mixture to cool; life's too short for that!
7. Slowly fold in the flour mix until just combined. Overmixing is a crime in the baking world, so tread carefully.
8. Transfer the dough to your pre-prepared pans, ensuring even distribution.
9. Sprinkle generously with the cashew nuts, pressing them gently into the dough.
10. Bake for 25-28 minutes, until the bars get a golden-brown hue and your house smells like a bakery.
11. And voila! The perfect Butterscotch Bars, crafted with love and simplicity.

## Serving Your Delectable Dessert

The Butterscotch Bars are a versatile dessert that pairs well with a scoop of vanilla ice cream for a richer experience or a hot cup of coffee for an afternoon pick-me-up.

## Nutrition Information

Considering the serving size of about 50g, each serving of this delightful dessert contains approximately 210 calories, 12g of fat, 22g of carbs, and 2g of protein. The cholesterol content stands at around 45mg, while sodium is roughly 130mg per serving.

## Making Chef RV's Butterscotch Bars Your Own

Can't find liquid glucose or roasted cashews? Don't sweat it! You can replace liquid glucose with honey or corn syrup. Meanwhile, any type of nut - walnuts, almonds, or pecans - can substitute the cashews.

## Last Words for the Perfect Butterscotch Bars

Baking is a science, but it's also an art that allows room for creativity

## FAQs

### Can I substitute brown sugar with white sugar?

Yes, you can substitute brown sugar with white sugar. However, keep in mind that brown sugar has a distinct molasses flavor which white sugar doesn't have. So, the taste of your cookies might slightly change.

### Can I use all-purpose flour instead of bread flour?

Yes, you can use all-purpose flour instead of bread flour. However, bread flour has a higher protein content, which can make your cookies chewier.

### What if I don't have liquid glucose?

You can substitute liquid glucose with an equal amount of corn syrup.

### How long can I store these cookies?

These cookies can be stored in an airtight container at room temperature for up to a week.

### Can I freeze the cookie dough for later use?

Yes, you can freeze the cookie dough. Wrap it in plastic wrap and then put it in a ziplock bag. It can be frozen for up to three months.


Embrace the sweet life with Chef RV's Butterscotch Bars. This easy-to-follow recipe brings together the perfect balance of sweet, salty, and nutty flavors.

Chef RV Butterscotch Bars


<YouTube url="https://www.youtube.com/watch?v=KWutcwD9foQ&t=12s&pp=ygUbY2hlZiBydiBiYW5hbmEgY3J1bWJsZSBjYWtl" />

## Unraveling the Charm of Banana Crumble Cake

Banana Crumble Cake, often referred to as the sibling of the classic banana bread, is an enchanting dessert that binds the velvety texture of banana cake with a crusty topping that simply dissolves in your mouth. This tropical symphony of flavors, undoubtedly, pleases your palate in a matter of seconds.

## The Wholesome Ensemble of Ingredients

To recreate this masterpiece in your kitchen, gather the following ingredients:

### For the batter:

Bananas, peeled and ripe, 500g
White Sugar, ¼ cup
Brown Sugar, ½ cup
Vegetable Oil, ½ cup
All-Purpose Flour, 2 cups
Baking Soda, 2 tsp
Salt, ½ tsp
For the crumble, get your hands on:

### For the crumble:

Butter, 125g
All-Purpose Flour, 1 ¼ cup
Sugar, 2 tbsp.
Cinnamon Powder, ½ tsp
Cooking Time: A Brief Overview

Preparation Time: 15 minutes
Cooking Time: 45-55 minutes

## Nailing the Banana Crumble Cake: A Comprehensive Guide

1. Start by preheating your oven to 325F and prepping an 8x8 square pan - coat it with butter or line it with parchment paper.
2. In a mixing bowl, toss in the peeled bananas. It's fine if you don't hit the precise weight, there's always room for a little extra!
3. Next, add the white and brown sugar, the baking soda, and the salt. Hook the paddle attachment onto your stand mixer, beat slowly initially, and gradually crank up the speed until the bananas are properly mashed.
4. Now, add the sifted all-purpose flour and oil, continuing to mix until just combined.
5. Time for the crumble! In another bowl, combine the all-purpose flour, cinnamon, sugar, and room-temperature butter. Using your hands, combine the ingredients until they form a crumbly texture.
6. Pour the batter into the prepped pan, spreading it evenly. Cover the batter with the crumble until completely covered and press it lightly to ensure it stays intact.
7. Bake for about 45-55 minutes or until firm to the touch.
8. Allow the cake to cool a bit before loosening the sides and removing it from the pan. Flip it onto a chopping board then invert again using another board.

## On-the-Spot Nutrition Breakdown

Given the ingredients mentioned, here's a detailed breakdown of nutritional information per serving (assuming the cake is cut into 10 equal servings, approximately 150g per serving):

- Calories: 450
- Fat: 18g
- Saturated Fat: 7g
- Sodium: 350mg
- Carbohydrates: 70g
- Fiber: 3g
- Sugar: 30g
- Protein: 5g

Bear in mind that nutritional values may vary slightly based on the exact quantities used.

## Crafting the Perfect Plate

To elevate your dessert experience, pair the Banana Crumble Cake with a cup of your favorite coffee. It complements the cake's rich flavors, balancing the sweetness and adding an edge to your culinary adventure.

## The Holy Grail of Substitutes

In case you're missing some ingredients or want to experiment, here are a few handy substitutions:

- For overripe bananas, you can microwave regular bananas for 30 seconds or leave them in a warm room until they ripen.
- For brown sugar, try using raw or turbinado sugar.
- If you're out of vegetable oil, applesauce or melted coconut oil are good alternatives.
- For all-purpose flour, a blend of whole wheat and white flour can work.
- If you're looking for a less fatty option to butter, margarine is a fair substitute.

## Crumbly Wisdom: Tips and Tricks

To maximize your Banana Crumble Cake experience, remember these useful tips:

- Use overripe bananas for the best flavor, but avoid ones that smell bad.
- For a unique twist, refrigerate the cake overnight and consume the next day - a technique recommended by Chef RV.

## Answering Your Burning Questions

### How can I make my crumble topping crunchier?

Try adding a handful of chopped nuts or oats to the crumble mix. It'll add extra crunch and a hint of earthiness.

### Can I freeze the Banana Crumble Cake?

Absolutely! This cake freezes well. Just make sure to wrap it tightly to prevent freezer burn.

### What can I serve with Banana Crumble Cake besides coffee?

You can serve it with a scoop of vanilla ice cream or a dollop of whipped cream. For a healthier option, a side of fresh fruit salad works wonders.

### Can I use bananas that are not overripe?

While it's possible, overripe bananas will give a sweeter and deeper flavor. If you're in a pinch, the microwave trick can quickly ripen your bananas.

## A Sweet Farewell to Our Banana Crumble Journey

And there we have it! An easy, delectable Banana Crumble Cake recipe that you can master and impress your loved ones with. Remember, baking is an art - feel free to add your unique touch and experiment. Happy baking!

You can watch Chef RV's YouTube clip [here](https://www.youtube.com/watch?v=KWutcwD9foQ).


Learn to bake the delicious Banana Crumble Cake with this easy-to-follow recipe. Made with ripe bananas and a crunchy crumble, this cake is sure to impress.

Chef RV Banana Crumble Cake


<YouTube url="https://www.youtube.com/watch?v=DxeIKvwiWyY&t=282s&pp=ygURY2hlZiBydiBjYWxkZXJldGE%3D" />

## What is Beef Caldereta?

Beef Caldereta is a popular Filipino dish known for its rich, hearty, and flavorful sauce. It is a comforting stew made with tender beef cubes, a tomato-based sauce, and a medley of vegetables, such as potatoes, bell peppers, and sometimes olives or peas. The dish is also characterized by its unique blend of ingredients, including peanut butter or liver spread, which adds depth and complexity to the flavor.

According to Chef RV, this particular Beef Caldereta recipe is what he grew up with and what taught him to be a foodie. He emphasizes the importance of taking time to braise the meat, which allows it to absorb the flavors of the sauce and become fork-tender. By following his family's traditional recipe, you can enjoy a delicious and authentic taste of Filipino cuisine right in your own kitchen.

## Ingredients

- 1 kg Beef cubes
- 1 large onion, finely chopped
- 1 tablespoon minced garlic
- Fish sauce, for seasoning
- 2 red bell peppers (medium size), finely chopped
- 150 g tomato sauce
- 330g beef stock
- 1 1/2 tablespoons soy sauce
- 1/3 teaspoon cracked black pepper
- 80 g peanut butter
- 3 tablespoons evaporated milk
- 1.5 tablespoons tomato paste
- Splash of vinegar
- 3 potatoes, peeled and cut into cubes
- 3 hard boiled eggs, peeled and sliced
- Salt, pepper, sugar to taste

## Instructions

1. Prepare the sofrito
   Heat vegetable oil in a large pot or pressure cooker over medium heat. Sauté onions, garlic, and finely chopped red bell pepper until caramelized. Season with salt.

2. Add the beef
   Add beef cubes to the sofrito and sauté until browned. Season with soy sauce and cracked black pepper.

3. Add the sauce and liquids
   Stir in tomato sauce, beef stock, and, if desired, tomato paste. If using a pressure cooker, cover and cook for 1 hour. For traditional stovetop cooking, cover and simmer for 2-3 hours.

4. Add the remaining ingredients
   Transfer the mixture to a large pan, then add potatoes, evaporated milk, peanut butter, sugar, a splash of soy sauce, and vinegar. Allow the mixture to boil before stirring. Add cubed red bell peppers, garbanzos, and sliced hard-boiled eggs.

5. Simmer and serve
   Simmer the dish for another 10-15 minutes, allowing the flavors to meld together. Serve hot with steamed rice or your favorite side dish.

## Nutrition Information

This recipe serves 6 people, with approximately 350 grams per serving.

Per serving:

- Calories: 620 kcal
- Protein: 45g
- Fat: 35g
- Carbohydrates: 40g
- Fiber: 5g
- Sodium: 1200mg

## Serving Suggestions:

Beef Caldereta is traditionally served with steamed rice, but you can also pair it with crusty bread or a simple green salad for a lighter meal.

## Ingredient Substitutes:

- If beef cubes are unavailable, you can substitute with pork or chicken.
- For a dairy-free version, replace evaporated milk with coconut milk.
- Fresh tomatoes can be used in place of tomato sauce; just add 2 cups of finely chopped tomatoes.

## Tips and Tricks:

- For a thicker sauce, mix peanut butter with some broth before adding it to the dish.
- Add a splash of vinegar to prevent the dish from spoiling and to add a subtle tanginess.

## Frequently Asked Questions

### Can I make Beef Caldereta in advance?

Yes, you can make Beef Caldereta in advance. In fact, the flavors develop and become more robust when the dish is allowed to rest overnight. Just be sure to store it in an airtight container and reheat thoroughly before serving.

### Can I freeze Beef Caldereta?

Beef Caldereta can be frozen for up to 3 months. Allow the dish to cool completely, then transfer it to an airtight container or heavy-duty freezer bags. When you're ready to enjoy it, defrost the dish in the refrigerator overnight and reheat it on the stovetop over low heat until heated through.

### How do I store leftovers?

Store leftover Beef Caldereta in an airtight container in the refrigerator for up to 3-4 days. Make sure to reheat the dish thoroughly before serving.

### Can I use other vegetables in this recipe?

Yes, you can customize the vegetables in Beef Caldereta according to your preference. Some popular options include carrots, green peas, and olives.

### How can I make this dish less spicy?

If you prefer a milder dish, you can reduce the amount of cracked black pepper or eliminate it altogether. Alternatively, you can also add more sugar to balance out the heat.

Now that you have all the information you need, it's time to gather your ingredients and start cooking this delicious Filipino feast. Enjoy!


Discover Chef RV's family traditional version of Beef Caldereta recipe—a rich and hearty Filipino dish perfect for gatherings and special occasions.

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