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Cooking with Coffee

Updated on May 8, 2011

Black, white, hot, cold, latte, espresso - there are many ways to enjoy coffee. But did you know tha there's more to coffee than just being the beverage of choice of millions?

In the new and exciting coffee-table book kapihan: A Celebration of Coffee in the Philippine, two chefs have come up with a collection of recipes that use coffee as an ingredient.

Kapihan is a much anticipated book that captures the Filipino's unending love affair with coffee. It features essays that detail the history of coffee in the Philippines, the varied activities involved in the making of coffee, the health benefits assosciated with it, and memories and moments wherein coffee played a central part.

Here are some recipes that includes coffee as the ingredient:


For the adobo shreds:

  • 2 tablespoons vegetable oil
  • 500 grams of pork kasim, large cut
  • 6 cloves garlic, crushed
  • 5 tablespoons soy sauce
  • black peppercorns, to taste
  • 1 bay leaf
  • 2 tablespoons vinegar
  • 4 teaspoons cream
  • 2 teaspoons Nescafe Classic

For the coffee cream cheese:

  • 1 pack cream cheese, softened

Prepare one day in advance:

Put oil in pan and lightly brown pork. Add garlic, then saute. Add soy sauce, peppercorn and bay leaf, then bring to a simmer. Add one cup of water and bring to a boil. Bring down to a simmer and leave on heat until meat is almost tender. Once tender, increase heat and add vinegar. Once the sauce thickens, add cream and coffee. Cool mixture and put in the chiller overnight to increase flavor.

The day after:

Separate pork from the sauce and shred the pork. Set aside the sauce. heat oil in a pan and panfry the pork shreds until crispy. In a bowl, mix cream cheese with instant coffee granules.

To assemble the dish:

Brush pork suace in the puff pastry. Fill pastry with cream cheese mixture. Top with adobo pork flakes.

Serves 30 puff pastries.


  • 4 eggs
  • 1/2 cup white sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup ground peanuts
  • 1 tablespoon cake flour

For the coffee butter cream:

  • 1 cup butter, room temperature
  • 1 egg
  • 2 cups grams powdered sugar
  • 3 tablespoons Nescafe Classic
  • 1 teaspoon vanilla extract

For the topping:

  • grated chocolate
  • cocoa powder
  • Nescafe Classic


Separated egg whites from yolks. (Set yolks aside for another dish you may make.) Whip egg whites until foamy. Add 50 grams of sugar and whip stiff peaks. Combine the remaining sugar, flour, and peanuts, then carefully fold this into the whipped egg whites. Spread evenly on a sheet lined with parchment paper. Bake for 30 minutes at 350 degress F.

To prepare the butter cream:

Cream the butter until light in color. Add egg, then gradually add sugar, coffee, and vanilla extract. Mix well and set aside.

To assemble:

Cut the baked pastry into rectagles and sprea the coffee butter cream on top. Top with another layer of baked pastry, then spread again with the coffee butter cream. Top with a sprinkling of coffee granules, cocoa powder or grated chocolate.


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