Wednesday, September 21, 2011

Easy Chocolate Cupcake



Ingredients
• 2 cups all purpose flour
• 2 cups sugar
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 3/4 cup butter
• 3/4 cup water
• 2 large eggs
• 3/4 cup milk
• 1 teaspoon vanilla
• 12 TBSP cocoa powder
 

Chocolate Cupcake Recipe Directions


Preheat oven to 350 degrees.  Line cupcake pans with paper liners.
Combine all ingredients into large mixing bowl.  Mix at low speed for 30 seconds, and scrape bowl.  Mix at high speed for 3 minutes.
Fill liners 1/2 to 2/3 full of batter.  Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.


Tuesday, August 23, 2011

Tortiglioni alla Puttanesca Ai "Dilis"

This is a pasta recipe I've been longing to do since time immemorial.  I am however compelled so, because of the one ingredient I'm not sure how to handle and don't know where I can buy one that's good - it is anchovy.
And if ever you are wondering what Tortiglioni is, it's only a variety of pasta, classified under tubes.  I, however used the bigger sized rigatoni, just make sure that is well-cooked, al dente typed rigatoni is not really that likable to munch on, so timing and patience are essential in dealing with this kind of pasta.
I've dealt with different types of pasta from the smallest (minestre) to the largest (tubi or lasagna).  And believe me there is a whole new world to discover in the pasta genre.  
Going back to the anchovy thingy, I found an alternative, and it is our humble Philippine dilis.  Rich in protien than a glass of milk has , is often bought only as a last resort by families who cannot afford the more popular and expensive protein sources: dairy products, meat and classy fish varieties.
In this recipe I used the dried ones, and those that are smaller in sizes and lighter in color.  So why dilis?
Weeks ago we were invited for lunch at Hyphy's at Robinson's Galleria.   It was at the Veranda alongside many other restos.   It was owned and operated by Chef Bruce Lim.   He was there that time and he offered us their best-seller, Calamansi Tuyo Spaghetti.    With that dish is a well-loved story by chef.   And let me tell you, how I was swept off by that pasta.   The salty blend of tuyo and the sourness of the calamansi juice complemented each other.   Needless did I know that it would work well as an accompaniment to spaghetti.   Do read my blog about his Hyphy's and Chef's Table restaurant at GastronomyByJoy.com.
I'm not sure if you do know what Puttanesca means.  It came from the Italian word "puttana" means whore and this is the pasta dish she would use to seduce her clients.   While I can not guarantee its success as an aphrodisiac, I can at least say that your partner will enjoy this, because mine did and so did my kids.
Here are what you need:
 For 500 g pasta.
100 ml, extra virgin olive oil
1 cup dilis
1 tsp finely chopped garlic
1 1/2 cups tinned tomatoes, coarsely chopped w/ their juice
1/2 cup sliced black olives
1/4 cup capers, or 3 TBSP
salt and pepper
To do it:
1.  Cook pasta according to package direction.  Set aside, first.
2.  Heat olive oil in the pan, and saute garlic, then the dilis.
3.  Once dilis is cooked and tender but not head falling off, add the tomatoes and put stove in medium fire.  Let it simmer.
4.   Put the olives and capers.  Let it stand on heat for 5 more minutes, slowly mixing, then season with salt and pepper.
5.   If you are using a big saute or fry pan, that's good, so you can toss you pasta here.  Or you may want to transfer to a bigger pan to accomodate half a kilo of cooked pasta.
Option: You may put parmesan cheese, but in my case I didn't cause he dilis is salty already.   Also, be careful putting salt, taste the sauce first before seasoning it.  But you will find this to be a little tangy with the capers in it and very savoury.




Monday, August 1, 2011

Chicken in Tamarind Soup or "Sinampalukang Manok"

 
   I've been kind of debating with my self whether I'd post this or not, this might explain why this post is late.    When I first read about the announcement for July's Kulinarya theme, I got excited.   Sinigang has always been a comfort food in our dining table.   My kids would hurry coming home, knowing that we will have Sinigang for lunch or dinner.   Okay I'll be honest, I don't cook Sinigang at home, we'll I had though for quite a number of times, but it is my husband who does my kids favorite Sinigang.   Pork Sinigang or Sinigang sa Miso, would definitely not be missed in our weekly menu.   According to my husband,  he got inspired when he saw my father cooked the dish about 15 years ago or so, even when he had tried it.   He never cooked then, and when I let him into our family's secret, we thought himself how to do his own thing in the kitchen.   The "secret," it was my Papa who cooked for us, from breakfast, lunch to dinner, even our packed lunch for school.   He would be the one to prepare the dishes that goes into to our stomach.   Even though we'd have help in the house, he still was the manager in the kitchen, and that is also the reason, why me and my husband cooks for our own children ourselves.
My kids grew up eating their Dad's Sinigang, and they know if it would be prepared by others, including me.   So this is quite a challenge for me.   So I thought of  something that is easy to do, a bit different form the ordinary and something I could share with friends who loves to fuss cooking like me.   My choice, "Sinampalukang Manok,"   The original recipe asks for tamarind leaves, but hard as may seem to find in Manila, I'm sure it would be more a hassle to other Kulinarya friends abroad.  May be harder to pronounce but way easier to prepare.

Ingredients:
1/2 K Chicken in serving pieces
1 TBSP vegetable oil, just for sauteing
2 thumb-size ginger, sliced thinly
2 cloves garlic, minced
medium shallot, minced or quartered
1 sachet of Knorr Sinigang sa Sampalok
a cup of sliced sitaw
a cup of Kangkong leaves
salt and pepper

Here is how to cook Sinampalukang Manok:
1.   Saute, ginger.   Once it darkens in color, and smelling the ginger, put the garlic, then the onions.
2    Once the onions are a bit transparent, without having the garlic and ginger being burned, put in the chicken and cook a bit.   Season with salt or patis (fish sauce).
3.   Put 3 cups of water and allow to simmer.    Put in the sinigang flavoring and pepper.
4.   Once the meat is cooked, put in the sitaw and cover in low fire.
5.  If the sitaw are cooked but still a bit hard, put the kangkong leaves and turn off the fire, and the cover put back on.
6.   Serve once the leaves are cooked, without having the veggies softened.

So is that easy or what?

Happy Kulinarya Cooking!

Saturday, July 23, 2011

Zesty Vanilla Cupcakes

Last Saturday I was supposed to attend a coffee workshop at Little Baguio, San Juan,  but I woke up late, and that would not make me in time for the workshop.   I have planned that after the workshop I will then go straight to our church center to have lunch with fellow housewives and also welcome our doctors/missionary from Vietnam.
So I decided why not prepare a nice dessert for the pot bless lunch.
My chocolate cupcakes have always been a hit where ever  I take them, but i thought of something else, something different.
I have a vanilla cupcake recipe which I got from The Joy of Baking website, never have I baked vanilla cakes before from scratch, my kids love baking with Pillsbury's Yellow cake mix, that's what I have been using if we want something that is not chocolate.
It always proved to be a very reliable dessert and snack for the whole family.
This is a very versatile dessert, you may opt to doing just a vanilla, by omitting the orange and lemon extract.   You can also infuse the batter with green tea and herbs for a more adventurous cake, i'll be doing that sometime.
So here is it, this is again rather easy.


Zesty Vanilla Cupcakes:
1/2 cup (113 grams) unsalted butter, room temperature
2/3 cup (130 grams) granulated white sugar
3 large eggs
1 teaspoon pure vanilla extract
Zest of 1 large lemon (outer yellow skin) , optional
1 1/2 cups (195 grams) all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup (60 ml) milk
1 teaspoon each of orange and lemon pure extracts

Buttercream Frosting:

2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted

1/2 cup (113 grams) unsalted butter, room temperature
1 teaspoon pure vanilla extract, lemon extract and orange extract
2 Tablespoon of milk 
1 tint of orange food color

 To do it!


1.   Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners.

2.  In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest, and the two pure extracts.
3.  In a separate bowl whisk together the flour, baking powder, and salt.

4.  With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.
5.  Evenly fill the muffin cups with the batter and bake for about 17 -20 minutesor just until set and a toothpick inserted into a cupcake comes out clean. 
(Do not over bake or the cupcakes will be dry.)
6.  Remove from oven and place on a wire rack to cool. 
7.  Once the cupcakes have completely cooled, frost with icing. 


Here is how  I make my frosting...

1.  In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended.

2.   Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. 
3.  Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed. 
4.  Tint the frosting with desired food color (I use the gel food coloring that is available at cake decorating stores and party stores, however I purchased mine at Gourdo's ).


Makes about 20 cupcakes.



Sugar Cookies: Danielle's First Trial

As promised to my fellow "Food-trippers,"   I will be posting easy to do baking recipes so we can all practice our baking prowess...
Here is one that my kids love doing, however, this would involve rolling a cold hard though.   One good exercise for our mommy and kiddie muscles.
Sugar Cookies Ingredients:
3 cups (390 grams) all purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 cup (227 grams) unsalted butter, room temperature
1 cup (200 grams) granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract
Here is how to do it:
1. Prepare two large bowls.  In one bowl whisk together the flour, salt, and baking soda. 
2.  In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 3 to 4 minutes). 
3.  Add the eggs and vanilla extract and beat until combined. Add the flour mixture and beat until you have a smooth dough.
4.  Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll.
5.  Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper. 
6.  Remove one half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch (1 cm). (Keep turning the dough as you roll, making sure the dough does not stick to the counter.)  
7.  Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to the prepared baking sheet. 8.  Place the baking sheets with the unbaked cookies in the refrigerator for 10 to 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking.
Note: If you are not going to frost the baked cookies, you may want to sprinkle the unbaked cookies with crystal or sparkling sugar. 
9.  Bake cookies for about 8 -10 minutes(depending on size) or until the edges are just starting to brown. 
10.  Remove from oven and let cookies cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling.

You can frost with royal icing, if desired. Be sure to let the royal icing dry completely before storing. (This may take several hours.)
Frosted cookies will keep several days in an airtight container. Store between layers of parchment paper or wax paper.

Sunday, May 29, 2011

May Kulinarya Theme: Flores De Mayo

   And so this is my post!...
   I got all caught up with so many activities last April, and I was so sorry I was not able to post something for the Decadence Theme.   So when I received the email concerning the new theme which was for May I got so excited.  Our family was not really drawn to fiestas and celebrating patrons and the likes, but we do celebrate God's goodness and wonders through His creations, mostly on those that are edible, hehehe.  One of the beauties that most cooks wonder if they could use it in the kitchen are the flowers.  There were a lot of  flowers who can be eaten.   I've tried decorating a simple chocolate cake with sugar-coated rose petals from my garden.   I've eaten Nama Bars topped with dried Lavander flowers.   Blossoms of katuray, squash and malunggay have been used in dishes in our province in Bohol.  They are just to name a few.
To be honest I had so many things in mind to start off my May theme.   I asked hubby if we could visit Sonya's Garden in Tagaytay from some inspiration, cause I've heard they have something on their menu which has fresh flowers in it but we were not able to.   Tried to look for recipes in the net, didn't had the luck.
Then I went to the market and saw these lovelies.
These are blossoms of male winter squash locally known  here in Manila as kalabasa.  These are typically used for veggie dishes such as Dining-ding and Pinakbet.   And I have never tried cooking with it.   It was not hard for me to think of a dish.  I'm used to experimenting in the kitchen and what the heck.
How can anyone go wrong with fried and crunched male winter squash flowers (bulaklak ng kalabasa).
My kids love anything fried.  To make the dish inviting I added shrimps to fill the center.
Here are the ingredients:
20 pcs large kalabasa blossoms or more (remove the stem)
1/2 K of shrimps, cooked and diced
2 eggs, 1 for the filling and one for the coating
1 med. onion, chopped
dried banana blossoms,chopped
flour
salt, pepper and paprika
Here is how to do it:
For the filling, mix in a bowl the shrimps, onions, banana blossoms, egg, flour, and the seasonings.
Once mixed properly, fill each flower with a tablespoon of the mixture.  You don't have to close the top, as long as the mix is sticky enough and not runny.
Dip the flowers in beaten egg and dredge with flour and salt or with chicken coating mixture.
Deep fry each flower in canola or corn oil.
I know, it is that easy!
The glorious frittata!
   The experiment should I say was a success. My kids are always asking me when I will cook these again.   Even my eldest son who is a picky eater and don't like veggies, loved it.   He never have guessed it was a flower.   So I hope I contributed something to Kulinarya and may everyone have more fun in the kitchen as I've always been!

Sunday, March 27, 2011

Sweet Temptations CupCakes

It was my daughter's 13th birthday and so I gave in to her raving about a sort of "tea/baking party".   We did not plan anything for that day, because we bought her favorite pair of shoes days ago and she had invited a few of her classmates to go to Meidolls Cafe.  But no, I didn't want that day to be wasted.  So I whipped up a plan, headed to the grocery and grabbed quickly the stuff I need for a decent dinner, one that somehow my family would call special.
Also, I need to make some experiments on how we will do my Dana's birthday cupcakes on her party on May.   Good thing Baker's Depot has a branch at Waltermart Pasong Tamo.  So we were able to buy a few items I lack and will be needing for that preparation.



Here is the recipe for the Sweet Temptation Cupcakes

Ingredients:
1 bar butter,softened                       1/2 tsp.  Baking soda
2 cups sugar                                    1/2 tsp iodized salt
1/2 cup whole eggs                          1 cup evap milk
1/4 tsp vanilla                                   1/2 cup light syrup
1 tsp. Baking powder                       3/4 cup cocoa
                                                        2 1/3 cups all purpose flour

Procedure:
Mix cocoa and flour in a bowl, set aside.   Mix and beat all ingredients, adding cocoa-flour mixture last.   Pour on a cupcake lined pan.   Bake for 20-25 mins at 350*F.  Cool before frosting.

The last picture shows my daughter, Danielle (the celebrant) decorating the cupcakes.  One batch or recipe makes 22-25 cupcakes.

Thursday, March 24, 2011

Lentil Soup with Pata

 Kulinarya March Challenge:  Vegetarian Dish


  This is my first entry ever, however I am so happy and humbled!  Everyone here have been so gracious in sharing their specialties.   I got inspired by Cusinera's entry about Mung beans.  I have been avoiding the dish for quite sometime now, my kids don't like the texture ones it's cooked, they only like the liquid part,  only if bacon is sauteed with it.   Me, I love munggo, specially if there's "ampalaya" leaves.   Only if I can be vegetarian, but i can't and i don't plan to, yet.   I cook for my husband, four kids and my employees, so I usually put meat or fish on any vegetable dishes I cook.  Sometimes, even though I cooked for everyone, I would still make a salad just for my self.  
   For days now I've been seeing a pack of  Lentils, which my mother sent for my birthday from Milan. 
Today it was my daughter's birthday.   While planning to cook something for "meryenda" or perhaps dinner I decided to cook this for lunch.  
Supposedly, this entry is an all veggie.   This can be, however, this is how I did this.


Lentil Soup
1/2 Kilo of Pata
250 g Lenticchie (Lentils), pre-soaked in water (1 hour)
1 big sayote, cubed
1 large onion, chopped
2 cloves of garlic, chopped
Boil or pressure cook the Pata or Pork Legs.  Once the meat is soft and cooked, put the garlic and onion.   After 5 minutes put the lentils, without the water.   This will take about 30 minutes to cook.  Try to taste the lentils if they are soft enough outside and a bit hard inside, put the Sayote cubes.  Season to taste.
Sounds easy to make.  But everything including timing has to be considered.
Well guess what my husband liked it and so does my kiddos.



Monday, March 7, 2011

Drunken Shrimp

video

A Lumpia Like No Other

Smoked Alumahan and Salted-Egg Spring Rolls

YES!   I am so excited sharing this recipe.   I am not only happy my experiment turned out to be a success and my lumpia is delectable, but also my High School friends and I were able to set up a group of food lovers at Facebook.   We named our-selves "Food-Trippers."
So you ask why this lumpia is different.   For one, it is not the typical pork lumpia or lumpiang shanghai.   Let me tell a story first on how I had discovered this.  I was invited to a marketing stint of Alveo.   They have pulled up an event where they had envisioned a community to near perfection, with that they had invited three of the country's celebrated chefs, and with the chefs expertise they created a special menu distinct to the Alveo's products.   To know more about this you may read my other site.   Here is the blog and the link:  Three Different Southern Adventures with ALVEO.
Going back to my lumpia...  Inspired by Chef Florabel Co-Yatco's Smoked Bangus and Salted Egg Spring Rolls, mine was recipe out of what I tasted from that event, since there would be no way I could get grab a copy of Chef Florabel's recipe.

So here are the ingredients:
2 packs (4 pcs. medium-sized) tinapang Alumahan (smoked Alumahan)
3 salted eggs
1 packet of Rebisco Whole wheat crackers
2 cloves of garlic, minced
1 small scallion or red onion, chopped
olive oil
spring onions, about 4 stems, chopped
lumpia wrappers
Procedure:
Just like any other lumpia, you cook the filling and fold it in the wrapper and fry.
Anyway here is my version.
1.   Flake or shred the meat of the smoked fish.   Careful of  any fish bones not to mix with the meat.
2.   Removed the shells of the salted-eggs and chop.
3.   Saute garlic, onion on olive oil, once they are cooked, put the flakes and the spring inions.  Remove from fire after 5 minutes, do not overcook or burn the fish flakes.
4.   On a bowl, mix well chopped salted-eggs, the sauted fish flakes, crumbed Rebisco Whole-wheat crackers, and about 3 tablespoons of olive oil. 
5.   Get a tablespoon of the mixture and wrap it with the lumpia wrapper.
6.   Fry till golden brown.
7.  Serve with Mango Salsa or Cucumber salad or Atchara.
   For this I guess the best Smoked fish to use is the Boneless Smoked Bangus.   It was hard flaking the ones that have lots of fish bones.   I also have done a Shanghai Spring Roll with Flaked Tuna instead of ground pork.   Yen Arceta, a  friend of mine have made a very nice version of Lumpiang shanghai, see it here:
 http://www.facebook.com/home.php#!/photo.php?fbid=130166267055739&set=a.124657287606637.23306.100001870983884&theater
Thanks for posting that picture Yen, I just hope you are  reading this, this really pushed me to blog about this!

Chicken Spaghetti Soup for a Gloomy Tuesday Morn


   Waking up from a nice rest and seeing the clouds gray, made me crave for Sopas.   But my youngest daughter will wake up in about 30 minutes.  I need a really quick dish to cook for her and my husband.    Good thing I have leftovers.    Scouting our fridge, I saw spaghetti noodles,  pieces of uncooked chicken legs, and sprigs of spring onions.

   This is easy!
   Cook the chicken until soft with minced garlic and red onion.  Put the noodles when the chicken pieces are cooked and then the evaporated milk or if you do have fresh milk that would be better.   Cover and simmer for a few minutes then put the chopped spring onion.  Season with salt and pepper.   Serve with grated cheddar cheese on top.

Sunday, March 6, 2011

Spaghetti with Creamy Mushroom and Corned Beef Sauce


So many times we want to eat home-made spaghetti but don't have the complete ingredients to make some.
But what is so nice with this dish is its diversity.   You can never go wrong with the sauce, you can have it tangy (Italian, marinara version), sweet (kiddie or Filipino version) and in this case, creamy.   Why and how is it creamy?   I put cream on the sauce.
Also, everything goes well with any kinds of sauce.   I had tried a lot of experiments concerning this.  I'd also used different types of pasta to only one kind of sauce.
It really is fun dishing out in my kitchen.

So I got a can of corned beef, brazilian type, 250 g of italian style spaghetti sauce, half a cup of sliced button mushroom and leftover cream from my fridge.

Sauted a clove of chopped garlic and a small onion and poured in the corned beef, the mushrooms and the sauce. Once simmered, put the cream , about 1/4 cup and season with salt and pepper.   Serve with any cooked pasta.  Top with Parmesan cheese and chopped fresh basil leaves.

We had this for a late afternoon snack!

Wednesday, March 2, 2011

Fried Milk Fish (Bangus) with Indian-mango Salsa

We were at the Food Expo at World trade Center last Sunday, Feb. 27.   I love going to Expos and trade centers, because you get to discover new products, meet people and find stuffs that you are looking for but are hard to find.  I have the report on the 10th Philippine Food Expo at my other blog site (gastronomybyjoy.com). 
So blessed that we were able to buy foods for my daughter who is Type 1 Diabetic, and so much more at practically everything in factory price.
So when we got home ,I got so inspired to prepare a lot of dishes.  Here are some.

Fried Milk Fish with Indian-mango Salsa

Coating mix for the fish:

Mix 1/4 c flout, salt, pepper, paprika, Majic Sarap seasoning powder, 
chopped fresh basil leaves and a pinch of ground oregano. 

Coat bangus belly and fry on high heat, then reduce to medium heat, Serve once fish is light brown.

Indian-mango Salsa:
Mama Sita's Soy-stir, about 1 Tbsp
Indian mangoes, chopped 
ripe tomatos, chopped
2 leaves of basil, chopped


The finished product.


For Dessert, Chef Tony's Original Caramel and Cinnamon Popcorn

For Snack:
Soyami, Soya Chips with Green Apple Mayo Dip
in Pizza Flavor (red Chips) and White Cheese (White Chips)


Green Apple dip:

1/2 green apple, chopped
1 basil leaf, fresh and chopped
1 tsp olive oil
grated parmesan cheese
2 Tbsp mayonnaise

Just mix everything up!

   The Basil plant, which I had for a along time at our rooftop, died, so I've been dying to go to Gourmet's Tagaytay to buy another one and take care and hopefully cultivate.   But since I am so busy I can't have the pleasure to do so.   Thank God, Gourmet's was one of the participant/retailers who was there.   So I bought one. 
  Also, I got to buy the Bangus belly, the new Mama Sita's Soy-Stir Sauce, Chef Tony's buy-one-take one pack, Soyami Soya Chips .

We didn't only had fun at the expo but we were able to share in the bounty of our country's very own world class products!


Monday, February 28, 2011

Porkchop and Chicken Balls with Mushroom Sauce


Very Easy and Very Yummy!
My budget was limited but I have to feed 4 men plus my husband and kids, so as an extender I used a pack of chicken balls which I bought at our "talipapa."
I have to cook something special to thank my husband for buying me this lovely and huge Cabbage Rose.

To make the PorkChops:
   Marinate porkchop (what I had was only 3/4 K, so I sliced it in half) slices in soy sauce, salt, pepper, calamansi juice from 2 calamansi, chopped garlic.   I let it sit for only 30 mins.  I cooked my Tortellini while I wait for my meat to be fried.
   Slice the chicken balls in half, or not. Fry.  Once it turned a bit golden, drain on paper towel.
   Fry the PorkChops.   Put on serving dish together with the chicken balls.
 
Mushroom Sauce:
  Boil sliced  button mushrooms (about 1/2 cup) in a cup of water.   Once boiled put McCormick Mushroom Gravy Mix slowly sprinkling while mixing till you finish the whole pack.  I made mine less thick so I added 1/8 cup of water and a tsp of soy sauce.

Pour the sauce on top of the fried porkchops and chicken balls.
With these as our main dish for the night I also cooked Bacon Filled Tortellini with Marinara sauce.

And for dessert!  The goodies I took home from our baking demo at San Miguel Purefoods.

Wednesday, February 23, 2011

Home-made Banana Split-Vanilla Ice Cream Edition

Here are some ideas on perking-up vanilla ice creams!


Banana Split V1: Vanilla ice cream at the center of sliced lacatan banana, topped with chocolate bits.

 Banana Split V2:

Vanilla Ice cream scoops in between lacatan banana slices topped w/ Ferrero Rocher , sprnkled with Nesquik powder!









Banana Split Kiddie Version:

My kids fave!
In the middle of lacatan banana slices, put scoops of vanilla ice cream, drizzle with cocoa powder and mini M & Ms.

Uber Yummy!

Banana Heart Fritata


     An Experimental dish.   I first knew it at my daughter's school during their Nutritional month activity.   They made a burger out of banana hearts, however not most of the children liked it.   Maybe it was because of how it was cooked, or the ingredients used.
    However, as an experiment, it turned out to be fantastic.   My kids loved it, without them knowing it was "puso ng saging" (banana heart in Philippine translation), hahaha, tricky mommy am I?...  As a mom, I do want my kids to eat healthy foods and let them be adventurous in their eating habit without resorting to junk foods.
     This goes so well with any adobo variation, veggie salad and other veggie stews or soup.
So without further ado, here is how to make this.

Banana Heart Fritata

2 pcs medium banana hearts
1 onion large, chopped
3 eggs
chicken coating mix
salt, pepper and spanish paprika for seasoning

To do:
   Boil the banana hearts, careful not to over boil, once the outer red skin has turned very light, you can remove it and wipe off excess water.  Chop.  Mix with the other ingredients, onions, chicken coating mix, seasonings and eggs.   Mix well, I use my bare hands to do this, make sure hands are sanitized.
  Heat about 1/8 cup of cooking oil on a frying pan, and fry a spoonful of the mix.
  Works well as an appetizer, and goes well with any other dishes!

Monday, February 21, 2011

Corn and Coconut Granita

   
Simplifying yumminess is what I do best!
I took a champagne  glass, layered with coconut, 
Coconut Granita *, and Corn.
Walaaa!  A dessert! A snack!  A healthy Option!

Granita (in Italian also granita siciliana) is a semi-frozen dessert made from sugar, water and various flavorings. Originally from Sicily, although available all over Italy (but granita in Sicily is somewhat different from the rest of Italy), it is related to sorbet and italian ice. However, in most of Sicily, it has a coarser, more crystalline texture. Food writer Jeffrey Steingarten says that "the desired texture seems to vary from city to city" on the island; on the west coast and in Palermo, it is at its chunkiest, and in the east it is nearly as smooth as sorbet. [1] This is largely the result of different freezing techniques: the smoother types are produced in a gelato machine, while the coarser varieties are frozen with only occasional agitation, then scraped or shaved to produce separated crystals.
( copied from Wikipedia, http://en.wikipedia.org/wiki/Granita)

How to make Coconut Granita:
    In a pitcher, mix coconut juice from 2 coconuts and half cup of condensed milk.   Once mixed pour on a 5" to 7" plastic tray, cover and refrigerate for an hour.  After 1 hour you will notice the top hardens a bit, scrape it off and mix.  Refrigerate for two more hours, scrape again until you achieve a slushy consistency in the ice.  It will be ready to serve by then.



Sweet Apple Omelet
(condensed from Gina DePalma’s Dolce Italiano)
2 medium Golden Delicious, Rome, or Empire apples
3 tbl extra-virgin olive oil
2 tbl granulated sugar
1/4 tsp ground cinnamon
1 tbl grappa*
2 tbl unsalted butter
1 tbl honey
4-5 large eggs
Confectioner’s sugar for dusting


*Note: I didn’t use grappa for two main reasons. The first is that I really don’t like grappa so I don’t have any in the house; the second is that my stomach is just recovering from a nasty virus and I didn’t think I could even handle the smell. If you’d like instructions on how to incorporate the grappa I suppose you’ll just have to buy the book (or keep your fingers crossed that you’ll win a copy–be sure to comment)!
Peel and core apples, cut them into quarters, then into slices. If you’d like to make a pretty flower to garnish like in the picture above, peel the skin with a sharp knife beginning at the top of the apple in one continuous strip, as demonstrated here and then roll it up and set it on the plate. Thanks Meredith!
Heat a large saucepan over medium and add olive oil, followed by apples. Sauté until they just begin to turn soft, translucent, and tender, about 5 minutes. Add sugar and cinnamon, shaking to coat apples. When apples are completely tender, remove from heat and set aside.
In a small saucepan, melt 1 tablespoon of butter over low heat; don’t let it bubble. Add honey and swirl the pan so they combine thoroughly. Remove from heat and set aside. Prepare a serving plate dusted with confectioner’s sugar.
Crack eggs into medium bowl and whisk until combined. In a nonstick 10-inch omelet pan, melt remaining 1 tablespoon of butter over medium heat, swirling it around to coat bottom of pan completely. When butter begins to bubble, add eggs.
Use a fork or spatula to pull any cooked egg toward the center of the pan while tilting so that any uncooked egg moves to the edges. Continue moving eggs around until they are cooked, 2 to 3 minutes.
Very quickly, spoon some of the cooked apples into the center of the omelet in a straight line spanning the diameter of the omelet. Shake pan to loosen the omelet completely, then fold one side of omelet over apples.
Quickly slide the omelet onto the sugar-dusted serving plate, folding it over on top of itself with the edge of the pan or a spatula. Immediately drizzle the warm honey-butter mixture evenly over the surface of the omelet, and dust with confectioner’s sugar (I also sprinkled a little more cinnamon).
Serve immediately, cutting the omelet into 2 large halves or 4 smaller quarters.
I did it in halves, and was plenty full after my half. Yum!

Tuesday, February 15, 2011

Clam Hot To Tai





Ingredients:
1 K clam or Halaan, washed and drained
1/2 can corn kernels
2 packs miswa
sliced leeks
1 onion
minced garlic
minced ginger

How to cook:
1.   Sautee ginger, garlic and onion.   Season with salt, Magic Sarap and pepper.
2.   Put halaan, water until submerged. Cover the pan.
3.   Once halaan slightly opens up, put miswa and corn kernels.
4.   Simmer until halaan opens up fully, put the leeks.  After 2 to 3 mins. Put of fire and serve!

Monday, February 7, 2011

Crusty Parmessan Round Eggplant and Spicy Bunga ng Malungay

Crusty Parmesan Eggplant

Spicy Bunga ng Malungay with Tahong (Mussels)


Round Eggplants also known as aubergines.
You can also use the regular elongated eggplants.

For the Crust or breading mix...

Version 1:   Mixed Bread crumbs and Parmesan Cheese







Version 2:   Garlic Flavored Coating mix.

Dip sliced eggplants in 1 beaten egg.


Then cover with the breading mix, either version.

Then fry on hot oil, medium pan. When brown on both sides, remove from pan and serve.


For the vegetable,  saute garlic to brown, put in shelled tahong, then put in the vegetable, add a few water and flavor with half a  teaspoon of soy sauce.   Season with salt and pepper, then put in the sliced chilly pepper.  Count  10 seconds remove from fire.   Serve.

Orange Pasta Salad


I love preparing easy yet yummy dishes, here is one inspired from the famous Waldorf salad, however instead of apples  I used orange slices.
Prepare slices of oranges, bacon strips and/or ham, cheddar cheese, carrots, celery, and boiled potatoes.   Put them on a bed of cooked pasta.  Top with mayonnaise or prepared thousand island dressing.   Just toss them together and season with salt and pepper.