Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts

Friday, February 10, 2012

ChocolateLove: Choco Mango Cups

For the hundreds and thousands recipes there are using chocolate, I cannot begin to think of what to do.  So when I learned that this month's bloghop is all about chocolate, I know I wouldn't have a hard time making one.  But the again, if you have been following and reading this humble blog of mine, you would know that I always want to challenge myself (if I can help it).  So while I am contemplating of what to do and while making one of our daily meals, I came across a recipe.  Guess the back of an all purpose cream box!

After reading it (which I don't usually do) I have decided with all my heart that it will the one I will make for this month's #chocolatelove bloghop.

The recipe calls for, of course, chocolate and my favorite fruit - ripe mango!  Manila, or should I say Philippines, is blessed to have the best tasting mangoes there is in the entire universe! I have read articles and heard people say that the best mango there is can be found in the Philippines or grown in the Philippines, so I guess, it's not just me, eh? *wink*Vanjo Merano of Panlasang Pinoy also believes so when he wrote about The Truth About Philippine Mango.

photo from Mahal Kita, Piipinas
I can survive eating this fruit the whole day or for the whole week or for a month or F-O-R-E-V-E-R! You know what I feel when I'm eating this scrumptious fruit?  Especially the very good ones? Heaven!  I feel that the world stops spinning and all there is, is me and my mango.  Seriously.

So, for those of you who loves mango, just like me and chocolate for that matter, this recipe is for you.  Imagine this - ripe mangoes cupped in a bittersweet chocolate...simply yummy!  Prepare yourself to be swoon over, this is very delicious.  

Okay, back to earth.  I would say that this was not easy for me to do.   Making chocolate cups entails focus and patience.  They are delicate and melts quickly. Yeah, I know I am living in a tropical country I am not complaining *wink*

I did not change much from the original recipe except to alter the proportion of the water and gelatin (first attempt) which actually resulted to a watery and non-settling filling, but was still delicious.  You may adjust your gelatin and water proportion (my second attempt) depending on how firm or soft you want the filling to be.  Just do remember that you have the pureed mango and cream to consider as well.  Should you wish to make your Choco Mango Cups a bit sweeter, you may add 2 to 3 tbsps white sugar.

Now, let's get to work, shall we?

Adapted recipe from Nestle
(Print this Recipe)

8 oz bittersweet chocolate, melted
300mL pureed ripe mangoes (about 2 medium-sized mangoes)
1 tbsp calamansi juice or lime juice
1 250ml all purpose cream
2 tbsp unflavored gelatin
¼ cup hot water

1.   Line macaroon tins with paper cups.  Spoon  1 tbsp. melted chocolate around base and sides of paper cups. Set aside to set in the refrigerator

chocolate cups

NOTE: make sure that your chocolate cups are done before preparing the mango filling.

2.   Add calamansi/lime juice and cream to the mango puree.  Mix well.

3.   Completely dissolve gelatin powder in hot water.

4.   Whisk prepared gelatin into the mango mixture.

5.   Spoon into set chocolate cups.  Chill for at least 2 hours or until firm.

6.   Top with shaved or grated chocolate if you wish.

This month's #chocolatelove is being co-hosted by these talented and passionate foodies:

ASTIG Vegan ~ Richgail ~  @astigvegan
Bon a croquer ~ Valerie ~ @Valouth
Easily Good Eats ~ Three Cookies
Oh Cake ~ Jessica ~ @jesshose

Check out what the others have made.  Have a napkin or hanky, you might drool...LOL! 

Oh, by the way, if you have a chocolate recipe you want to share, do link it up here.  You have the whole of February to make one. *wink*

Sharing this delectable dessert with the foodies from Food Friday, Tastetastic Thursday and Food Trip Friday.  I missed you guys!

Tuesday, February 7, 2012

Start With...Roasted Chicken with Lemongrass

Roasted chicken, here in Manila and neighboring provinces, are everywhere! I kid you not, it's literally everywhere.  Every busy corner (even not so busy) has a stall or series of them which sells whole roasted chickens.  Just in my small neighborhood, we have two vendors of this.  In the local dialect, we call this 'lechon manok'.  It always comes to the rescue during emergencies like surprise visitors or I-need-to-bring-a-potluck-meal dilemmas.  It is readily available, it fills the tummy and it's cheap - PHP145.00 or USD3.00 for one a whole chicken!

Andok's, Baliwag, Mang Bok's, Sr. San Pedro and now Chook's To Go are some of the most popular stores which made a name in the world of roasted chicken here in the Philippines.  Each store has more or less 100 branches each! Now do you have a picture of how many they are here?  This count does not include the small players, which again, I will reiterate are everywhere!

So, where am I going to with this?  All I wanted to say is, roasted chicken is easy to do and is very versatile.  Apart from eating it as it is, a lot of several dishes can be made using roasted chicken as an ingredient - salad, sandwich, tacos, quesadillas, and even broth! This versatility is the main reason why roasted chicken was my next choice to feature in our "Start With..." series.

I have here a simple recipe of roasted chicken.  Then again, you can be creative and substitute ingredients to your liking to create that salty, sweet and savory chicken!


1 whole spring chicken, about 1.2kl
1/2 Tbsp rock salt
1 Tbsp dark soy sauce
1 Tbsp honey
1 stalk lemongrass
1 lemon wedge

Marinate chicken with salt, soy sauce and honey.  Rub chicken including insides and set aside inside refrigerator overnight.
NOTE: Best to store marinating chicken in a freezer bag for equal distribution of marinade.

When ready to roast, remove chicken from the marinade.  Fold whole lemongrass stalk to fit the inside of the chicken.  Place lemon wedge inside the chicken as well.

Roast for 1 hour in a 150C oven or rotisserie.

NOTE: Better if you can collect drippings of chicken while roasting.  You can use to braise chicken just before serving to achieve that shine and mouthwatering effect not to mention additional flavor.

roasted chicken thigh part - my favorite!

Friday, November 18, 2011

CALLOS - Ox Tripe Stew

According to Mr. Google, Callos is a Spanish inspired Filipino dish.  For me, it is similar to alot of tomato-based stews but the difference in the taste comes from the ox tripe itself.  The first time I ate this was as a child and at that time, I was not a fan, until I got older.  Preferences really change when people age, huh?

My grandfather used to cook this and when asked by me (and my cousins) he just says it's 'pork and beans'  then we will look for the 'pork' and my granddad will say, "I changed it to ox tripe!".  I guess this is one of his ways to make us eat whatever is on the table. *wink*

Well, whatever his intention was, we learned to condition our tongues to try dishes which we are not very familiar about, and maybe, this was also the reason why we or I often search and look for something new to eat and to experiment.  And this dish is a product of that 'experiment.'

The only thing I know with callos is the oxtripe and the memory of how it tastes like.  With a little help from B, I created my version of this dish without the chorizo de bilbao and chick peas which accroding to a lot of recipes (in the internet) are essential ingredients of callos.  Okay, I only come to know about this 'fact' was after I have cooked the dish.  It may have tasted better if I added some but I believe (with the confirmation from B) my version is good enough for you to request extra cup of rice *wink*


200 gms ox tripe, sliced into strips
1 glove garlic, crushed
1 medium onion, chopped
1 medium green bell pepper, cut into cubes
1/2 cup tomato sauce
1 cup baked beans or 1 can pork and beans
1/4 cup frozen green peas
1 cup cubed carrots
1 cup cubed potatoes
1 tbsp soy sauce
salt and pepper
oil for sauteing

Simmer ox tripe with 2 liters water until very tender (This may take a few hours) Add more water if necessary. Set aside including broth.

Heat oil in a thick bottom casserole and saute garlic until brown and add onions. Fry until transparent.

Add bell pepper and fry for 2 minutes.

Add tomato sauce and baked beans.  Simmer for 3 minutes.

Add green peas and simmer for 2 minutes.

Add ox tripe and 1 cup of its reserved broth.

Add soy sauce, salt and pepper.

Simmer for 10 minutes.

Add carrots and potatoes and simmer for another 15 minutes or until vegetables are tender but not soggy.

Best served with steamed rice.

Sharing this recipe with the foodies from: Foodie Friday, Food Trip Friday and Food Friday

Friday, November 11, 2011

Cassava Cake : Baking in Two Places

This dish, if you may allow me, is another family tradition.  My aunt (we call her Tita Bam) used to make this cake during fiestas or family gatherings and in one of those times, I remember her telling me that she will never, ever going to make cassava cake ever again.  You know why? Back in the days, you have to do everything on your own.  From peeling the cassava to manually grating the root crop, and it's kinda hard.  I can imagine how difficult that was for her, most especially if the only thing I can do (then) was hand over ingredients and gadgets to her.  Nowadays, you can ask the market vendor to peel and grate it for you plus the fact you can use food processor (if you want to do it your own) to grind the cassava.  

Filipinos across continents are true fan of our delicacies, and Elizabeth Quirino (a.k.a. @Mango_Queen), a dear friend of mine (I came to know virtually) and a fellow food blogger,  is no exception.  Even if she is miles away from the Philippines, she still cooks Filipino food including cassava cake or Cassava Bibingka.  This particular entry is actually a twin post.  Tita Betty (as I call her) and I both agreed that Cassava Cake is a perfect way to show the world that Filipino food rocks! We also share the passion of letting the world know that you can cook and prepare Filipino dishes wherever you are in the world without compromising taste.

I’ve always like cassava cake most especially the top portion of it - the crunchy, sweet and salty top coating.  And cake itself is another story, the marriage of grated cassava, coconut milk and sugar is simply heaven.  Cassava cake can be a dessert or a snack and if you feel not eating rice, this Filipino favorite can fill our tummy anytime!


For the Cake
4 cups packed finely grated cassava
2 cups coconut water (or better second squeeze of mature coconut meat)
1 cup white sugar
1/2 cup brown sugar

For the topping
1 cup coconut cream
1/2 cup brown sugar
1 cup grated cheddar or processed cheese

Prepare steamer with enough water.  Bring to boil.  

Prepare topping by mixing all ingredients (except cheese).  Set aside.

Mix 'cake' ingredients and pour in a 9" pan lined with aluminum foil.  You may also use big muffin tray to have smaller cakes.

Steam cassava for 25 minutes.  

Preheat oven to 350C.   Use top grill/heat only if possible.

Remove Cassava Cake from steamer and pour topping mixture.

Bake cassava for 20 minutes or until golden brown.  Remove from oven and sprinkle grated cheese.  Return to oven and bake for another 10 minutes or until cheese has melted and toasted.

Remove from oven and let cool.

So you see, it's easy.  Cooking time may take longer than your usual cake but the process is really simple.  Good things come to those who wait, eh?  The cassava cake you are looking for should be soft with bits of cassava.

Cassava cake is a labor of love, by being so, isn't it great to serve this to your guests during holidays? Or better yet, give this as gifts!

Now I'd like you to meet Tita Betty, my co-baker in this post.  Elizabeth Besa-Quirino a true-blooded Filipino born and raise in Tarlac.  She also lived in Manila before she migrated to New Jersey with her family for more than 20 years now.  She is a freelance writter and the creative director of her two blogs - Asian in America and The Queen's Notebook. 

You want to see how she made her Cassava Bibingka?

Check out her post at Asian in America entitled Cassava Bibingka:  Baking in Two Places and choose what cassava cake you want to prepare.   Remember, you can do this even if you are in places where snow falls or summer is year-round weather *wink*

A sneak peak of her post:

"Cassava Bibingka was  one of the snacks I used to bake  when I lived in the Philippines . That’s why when we moved to the USA I worried about how I could make all the family favorites . I used to wonder how I could buy freshly grated cassava or get hold of a fresh coconut..." {Read more}

Sharing this lovely event with the foodies from : Food Trip Friday, Foodie Friday, Tastetastic Thursday and Food Friday

Friday, October 28, 2011

5-minute Chocolate Nutella Cake

While jumping from work to Facebook to Twitter yesterday, I saw this tweet from Baker Street saying "Chocolate Buttermilk Pound Cake" Immediately, my craving for chocolate cake hit me!

Okay, with the things I am doing, I cannot spend that much time in the kitchen, instead, I searched the internet for those 'mug' cakes.  You see, the internet is my savior in times like this.

There are so many versions out there, so many that I chose those with stories behind them so I would know what they think about it.  After I have chosen one recipe, I hit the kitchen and made myself this chocolate mug cake.  True to the writer's word, I was done in less than 5 minutes.

Looks yummy, right?  Don't be deceived.  this mug cake turned out to be rubbery and hard, more so when it cooled down a bit.  Have you tried reheating a piece of bread in a microwave for too long? That's how it turned out.  Not good. 

I was disappointed of course, but then again, I really want some chocolate cake!

Off to the kitchen again and tweaked the recipe remembering the times when I bake.  What could have gone wrong with that recipe?  I remember making a one-minute peanut butter cake before so I revisited that post and found my answer!  Baking powder and shorter cooking time.

Here's how I did it in 5 minutes.

Chocolate Nutella Cake

3 Tbps all purpose flour
3 Tbsp brown sugar
1/2 tsp baking powder
1 1/2 Tbsp cocoa powder, unsweetened
1 egg
1 Tbsp nutella
3 Tbsp milk
2 Tbsp vegetable oil
1/2 tsp vanilla essence
1 Tbsp chocolate chip

Instead of mixing everything directly in the mug (which most of the recipes in the internet says), I mixed the ingredients in a separate bowl.  This is not rocket science, just mix everything up until moistened.

Transfer to a mug, in my case, I used a ceramic bowl with flat bottom.

Pop it in the microwave, set to high and cook for 1 minute 30 seconds.

Now this is what I am looking for! Dense, moist and simply delicious.

One big bite for me, please?

This is for quick eats, oven baked is still better but this will do ",) for now...

Sharing this sweet post to the foodies at: Food Friday, Foodie Friday, Foodtrip Friday and Tastetastic Thursday

Tuesday, October 25, 2011

Bacon and Cheese Muffin

I was supposed to join Muffin Monday this week but got swamp with weekend activities that I missed making the Coconut Citrus Muffin which is the featured recipe.  Fortunately, I was able to make some muffins early last week and told myself I'd share them with you for two reasons: 1.  because I might miss Muffin Monday (which I did) and because this turned out soo good!

I browsed some of the muffin recipes we did for Muffin Monday and chose a base recipe for the muffin.  I don't consider myself a 'baker' and I admit I cannot make my own recipe yet specially with the ratio of ingredients so I rely on tested ones *wink*

If you love bacon and if you love cheese (which I both do), this muffin will not let you down.  I could say that this was the first 'experimental' baking I did and I am proud of how it turned out!


1 and 3/4 cups all purpose flour
1/2 cup sugar
1 Tbsp baking powder
1/2 tsp salt
2/3 cups milk, room temperature
1/3 cup butter, melted
2 eggs
4 bacon rashers
1/2 coarsely grated cheddar cheese

1.  Fry or bake bacon until crispy. Let cool and chop into pieces.  You may also use bacon bits if you want to.
2.  Preheat oven to 200C.
3.  In a large bowl, sift flour, salt and baking powder.  Add sugar, bacon bits and cheese.  Mix.
4.  In a separate bowl, combine egg, milk and melted butter.
5.  Pour the wet ingredients to the flour mixture and stir until moistened but do not over mix.
6.  Spoon batter to muffin tins/tray and bake for 20 minutes.
Yield : 12 muffins

Muffins came out of the oven smelling so good that I wasn't able to wait until it cooled down and eat one, no two...okay I confess, three!  I need to stop myself from eating it all so B can have some.

The next day, B had it for breakfast and brought the rest to the office.  She and her officemates had a feast (as she said).

Friday, October 21, 2011

Pork Picadillo with Pineapple

Hey, I'm still here!

This, I guess, has been the longest time I have not posted anything since I started blogging seriously.  What have I been up to?  Well there is a new project (which I'm deeply grateful) and LEAP - Leadership Excellence Achievement Program - to which I am again an active supporter.  I am not complaining, I am happy to be back in the community.  The downside, I missed cooking, baking and of course blogging not to mention sharing ideas with you guys.

Well, I'm back and hopefully I can post at least two stories in a week so you won't forget me...LOL!  The project that me and my friends are working on is getting bigger (as days go by) and I will be busier with LEAP than ever, but I am happy!  Plus the fact that I am working on a coffee table book (I'll tell you more about it soon) and another dream project.  I don't want to work, eh? ahahah!

Last week, in one of those days that I have time to be with my kitchen, I took the opportunity to create this simple dish.  Not so special but definitely yummy and colorful :)

PORK PICADILLO with Pineapples 

2 gloves garlic, crushed
1 medium red onion, chopped
300 gms ground pork
30 gms green bell pepper, cubed
115 gms tomato sauce
100 gms green peas
150 gms cubed carrots
150 gms cubed potatoes
80 gms pineapple tidbits
1 dried bay leaf
1 and 3/4 cups water
1 Tbsp soy sauce
oil for sauteing

Heat oil in a pan and saute garlic until brown then add onion and cook until transparent.

Add the ground pork and a pinch of salt.  Fry for 3 minutes or until pork is slightly brown.  Add bell peppers and cook for another 3 minutes.

Add tomato sauce, green peas, soy sauce and bay leaf.  Cook for 2 minutes with constant stirring.

Add water and simmer for 15 minutes.

Bring in potatoes, carrots and pineapples.  Simmer for 15 minutes or until vegetables are tender.  Season with salt and pepper.

Best serve with rice and fried plantain.

Serves 4.

Missed sharing recipes with these foodies last week, now I'm making up with this post!  Visit the site to find more interesting food stories : Food Friday, Food Trip Friday and Foodie Friday

Saturday, October 8, 2011

Steamed Chicken in Banana Leaf

Years ago, maybe 5, I came across this recipe in a local women's magazine lying around a salon while waiting for my turn to sit on those chairs to have my hair cut.  I found it interesting and showed it to B and she told me she liked it and asked me to make them.  Since I do not have a pen and paper in my purse and I definitely cannot tear of the page, I relied on my memory to remember all the ingredients listed. 

My first attempt to make this dish was after a couple of months since I saw it.  Okay, I was not dedicated enough for I did not write it when I get home from the salon.  Fortunately, my memory (I guess) did not fail me and was able to create a light, sweet and savory dish.  It may not be the exact recipe from the magazine but we liked how it turned out.  Since then, I have cooked this dish several times especially when I want to uplift B's energy.  She loves steamed dishes aside from soups, you know *wink*

Steamed Chicken in Banana Leaf

500 gms chicken, cut small portions

1 Tbsp dark soy sauce
1 tsp rock salt
1 tsp sesame oil
1 Tbsp cornstarch
2 Tbsp pineapple juice

banana leaf - enough to cover the bottom and sides of your steamer
50 gms carrot, sliced
1 medium green bell pepper, cut into strips
100 gms pineapple tidbits
3 pieces dried shitake mushroom, soaked and cut into strips
2 stalks leeks, sliced diagonally (set aside a few for garnish)

Marinade the chicken with the marinating mix.  Set aside for 30 minutes or overnight.

Boil about 2 liters of water in your steamer or should at least be 3/4 of the pot.

Line steamer with banana leaf.

Arrange all ingredients on the steamer starting with the marinated chicken, mushroom, carrots, bell peppers, pineapple and leeks. Pour in any remaining marinate. Sprinkle with a little salt.

Once water is boiling, steam chicken for an hour. Do not peak but you can check of you still have enough boiling water.  Add more if necessary, preferably hot water.

After an hour, it will look like this

Serve immediately.

Sharing this dish with the foodies from: Food Friday, Food Trip Friday and Weekday Potluck

Friday, October 7, 2011

Apple Bloghop : Crispy Banapple Rolls

For this month's Love Bloghop, the team has chosen to showcase recipes with apples in the ingredients.  There are tons and thousands of dishes you can make with apples but I want to do something Filipino inspired, hmmm...I slept on it for a couple of weeks until I have decided on what to do - - TURON.

Turon or Banana Lumpia or Banana Rolls is a favorite snack and dessert of Filipinos including me. *wink* I like it with jackfruit and I should say I have perfected my version of this snack.  To put a twist to it, I substituted jackfruit with caramelized apple with cinnamon and wrap them using wanton wrappers.  Why wanton? It's crispier (when fried) and would give a slight difference in taste from the usual egg wrapper.

Here's how I reinvented the well-loved turon and I called it --

Crispy Banapple Rolls

Caramelized Apple
1 big Fuji Apple, sliced into sticks
3 Tbsp butter
2 Tbsp brown sugar
1/4 tsp cinnamon powder

4 pcs plantain bananas, quartered lengthwise
muscovado sugar
24 pcs square wanton wrappers (or more just in case you break some)
oil for frying

This is easy, I promise!

Heat a pan and melt butter.  Add sliced apples and fry until brown but do not overcook.  We still want to have that 'crunch'.

Add cinnamon and sugar. Mix until sugar is melted and apples are coated.

Set aside to cool.

Grab 2 wanton wrappers and attach/stick them to each other using water to form a longer piece of wrapper.

Arrange a banana and caramelized apple, about 2 slices. Add 1/2 tsp sugar, approx.  We don't want to put so much sugar for the apples are already sweet *wink*

Very gently, roll it and seal the edge, again using water.

NOTE: You can store this in sealed container and freeze for no longer than a week.  Ready to fry whenever you feel like it.

Prepare to fry.  Oil should at least cover half of the roll.  Heat oil and fry rolls in low heat.  We want to cook the bananas without burning the wrapper. This will take about 2 - 3 minutes each side.

Drain using a parchment paper -- they tend to stick to paper towels, you know.

Drizzle with chocolate syrup and serve warm.

It was a delightful snack and a perfect dessert! (I'm actually eating it while doing this post...hahaha)

Apple was a great substitute to the usual jackfruit and wanton wrappers made a big difference from what I thought would be minimal *wink*

Vanilla ice cream can also be added if you want it ala mode *wink*

October is #applelove month!  

Please join in on the #applelove fun by linking up any apple recipe from the month of October 2011.  Don't forget to link back to this post, so that your readers know to come stop by the #applelove event. The twitter hashtag is #applelove :).

Co-Hosted by:
Baker Street 
Bloc de recetas  
Bon a croquer 
Cake Duchess
Elephant Eats 
Hobby And More
Mike's Baking
Parsley, Sage, Desserts and Line Drives 
Queen's Notebook 
Skip to Malou
Teaspoon of Spice 
The Daily Palette 
The Spicy RD 
Vegan Miam 
Versatile Vegetarian Kitchen

Monday, October 3, 2011

Zucchini and Sesame Seed Muffin

"Hmmm..." Zucchini and Sesame Seed muffin, what would it taste like?  I like Zucchini in a dish, but muffin?  I don't know.  When I told B about this week's recipe, she said " Huh?, what would it taste like?"  same as my reaction, huh?

Since it was a savory muffin and not a dessert-like or sweet muffin, I first hesitated if I will do it.  But because I missed last week's Muffin Monday, I can't and don't want to miss this one, plus I like to know how savory and this type of muffins tastes like.

So off to the nearest supermarket for zucchinis.  Boy, it was expensive! More than a hundred pesos for 400gms!  I only noticed when I'm at the counter already paying.  NOTE TO SELF: look at the price before buying.  I'd probably buy it anyway even if it cost that much to be able to make this week's recipe.

I decided to make half batch of this recipe for two reasons: one, I don't know how it tastes like and two, if it will not be as good as I hope they will be, no one will consume them (there are only two of us in the house, you know).

While making the muffins, I noticed that it only requires 1/8 tsp of salt.  Really?  wouldn't it be bland?  For half batch, I still put in the full requirement.  I used yogurt, by the way in replacement of buttermilk and vegetable oil instead of sunflower seed oil.  For the spices, I used Italian seasoning *wink*

Muffins came out looking nice, with the beautiful dome top.  I was delighted for finally, I created a muffin looking this way.

First bite and I thought I was eating a focaccia bread.  It's dense but not dry. And yes as I have predicted, it's quite bland for me.  If only I have put in some more salt, or cheese, or anything salty in it, it could have made a difference.

I'm sure there is some goodness in this type of muffin, I just need to know how to prepare them *wink*

Zucchini and Sesame Seed Muffin  

2 medium zucchini (roughly 300grams)
2 cups all purpose flour
1 tablespoon baking powder
1/8 tsp salt
freshly ground pepper
2 tablespoon sesame seeds (Plus extra for sprinkling on top)
1/2 teaspoon dried mixed herbs
2 large eggs
1 cup buttermilk
6 tablespoons sunflower oil or melted butter

Preheat the oven to 400F / 200C

Grease a 12 cup muffin pan or line it with paper liners

Grate zucchini and squeeze out any excess moisture.

Lightly beat the eggs in another bowl. Beat in the buttermilk and oil.

In a large bowl, sift together flour, baking powder, salt and pepper. Stir in the mixed herbs and half the sesame seeds.

Make a well in the centre and add in the liquid ingredients. Stir gently until just combined.

Spoon the batter into prepared muffin pan and scatter the sesame seeds to top.

Bake for about 20 minutes

Let the muffins cool in the pan and then serve warm. 

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious 
muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

Friday, September 30, 2011

Red Adobo

I have been used to cook the typical pork adobo for quite a while now but last week, I decided to somehow be adventurous and do something different with the adobo.

I tell you, this is one dish you can never go wrong preparing for there is no universal taste and method of cooking it.  Some like it sweet, some salty, some sour.  Others prefer it with sauce, others none. See my point?  Adobo is a very versatile dish and there are hundreds even thousands versions of it.  You just have to pick your favorite *wink* 

As I was browsing on the hundreds of Adobo recipes in The Adobo Book by Nancy Reyes-Lumen for over 30 minutes looking for a recipe (and still can't decide), I realized one thing - why not I make my own version?  If these people from all walks of life can have their own version, why can't I? And as I have said, you can never go wrong with adobo.  

According to the book, all the regional versions of adobo has all of these ingredients present : garlic, peppercorns, bay leaf and vinegar. So I guess, if you use all of the above mentioned ingredients at the same time, the dish is called Adobo... but don't take my word for it, it's just my analysis *wink*

So here is an addition to the countless recipes of adobo out there.  Hope you try this sometime and let me know what you think, okay?


400 gms pork belly, cut into cubes
3 gloves garlic, crushed
1/4 cup dark soy sauce (I used Kikoman)
1/2 tsp rock salt
1/4 tsp ground black pepper
1 Tbsp brown sugar
1/8 cup red wine vinegar
2 Tbsp annato seeds 
3 Tbsp cooking oil
1 small red onion, chopped
2 cups water
1/4 tsp black peppercorns
2 dried bay leaves

Marinade pork with garlic, soy sauce, salt, ground pepper, sugar and red wine vinegar.  Set aside for at least 30 minutes.

In a sauteing pan, heat 2 Tbsp oil and fry annato seeds over medium heat for about 2 minutes.  Collect oil and set aside.  This will give the adobo its reddish color :')

Remove pork from the marinate.  Transfer remaining marinate in a casserole, add water, bay leaf and peppercorns.  Bring to a simmer.

Using a paper towel, pat dry each pork piece and braise each side on a griller or frying pan.  Once slightly brown, transfer it to the simmering liquid.

In the same pan (where you braised the pork) fry onions until transparent.  Deglaze pan using few tablespoons of the simmering adobo.  Transfer onion (with the liquid) to the rest of the adobo.  Add two tablespoons annato seed oil.

Cover casserole and simmer, not boil, for an hour or until pork is very tender.

Since adobo is tastier after a day it was cooked, keep in a container and eat it the next day or if can't wait, go ahead and dig in!

I'm also sharing this post with the lovely foodies from:  Food Friday, Food Trip Friday, Weekday Potluck and Delish Saturday

Sunday, September 25, 2011

Salted Fish Fried Rice - A Kulinarya Cooking Club Entry

KCC challenge is back with a bang! I am excited because of two reasons - one, this will be my second entry and two, because the September challenge was indeed a challenge!

This month's hosts are Oggi of I Can Do That, Day of Chef By Day, Boyet of Reel and Grill and Ray of Wok with Ray.   These amazing people came up with a real challenge with the theme RED, WHITE, YELLOW and BLUE - the colors of the Philippine flag.  Tracing our Philippine history, two major events are being celebrated within the month of August which is National Heroes Day and Ninoy Aquino's death so goes the patriotic theme for this month.  Cool, huh?

Sounds easy right? But here is the catch, we cannot use artificial food coloring.  Okay, where in the world will I get a blue colored food or ingredient? Plus of course, the dish must be Filipino inspired.  It was stated in the rules though  that we can use one non-food element to represent a color, say a blue plate. But I (initially) don't want to use a blue plate, just pushing myself, you know. Believe it or not, I even had dreams about this challenge.  That is how serious I am about this *wink*

Monday, September 19, 2011

Ube and Macapuno Muffins

If you have read my post on Blueberry and Apricot Tarts, you would know that I once stocked my fridge with jams and even seek the help of fellow foodies on what to do with them.  Since then, I begun to love jams and saw the versatility of these goodies.

This weeks's Muffin Monday is all about jams!  I still do have those fruit jams in my fridge but I thought of putting a Filipino touch to this week's challenge and decided to use purple yam (ube) and macapuno.  What is the English term for macapuno? I really don't know...LOL! Is there? While browsing the web, I  found an entry of Market Manila regarding this coconut variant.  It's a very informative article I recommend you read.

I'm happy that I am living in a tropical country where jams are everywhere - from strawberry, mango, purple yam and even guava!

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