COCONUT, KIWI AND BANANA MUFFINS

Through the years of experimenting with bake goodies, I have tried to make them not only delicious but nutritious as well. The experiments at times have not been successful but I have persevered to tweak the recipes  to come up with notables for my family secret vault ala "pagkain Amador- Bartolome".

This muffin recipe is a keeper, I used soya milk which is a good source of plant protein, lowers cholesterol, lactose free and does not cause insulin dependent diabetes. It also contains kiwi (vitamin C), banana (potassium) and coconut (adds fibre and a good source of natural energy). It also contains whole wheat flour and oats great source of soluble fibre, protein and good carbs.


2 cups whole wheat flour
1 cups oats ( I prefer to use Quaker oats)
3 eggs
3/4c vegetable oil
1 1/4c soya milk
1 cup dessicated coconut (unsweetened)
3 pcs. kiwi fruit, chopped
3 pcs. banana, chopped
3/4c brown sugar
1tbsp. baking powder
1/4 tsp. salt




Pre-heat oven to 350 degrees. Line your muffin pans with paper cups.

In a bowl, beat eggs. Add brown sugar, oil and salt,  baking powder. Alternate mixing flour with oats and soya milk. Incorporate coconut, kiwi and banana pieces. Pour into prepared muffin pan. Bake for 30-40 minutes or till toothpick inserted in middle of a muffin comes out clean. Yield 2 dozen muffins.

TUNA BURGER WITH BLUE CHEESE SAUCE

As I was doing my grocery shopping yesterday,  I come across a great sale on Filipino own Century tuna. At .99cents, I just had to buy tons of them. This recipe has been develop by my love for tuna, which I can eat 24/7.

Tuna in cans  are a staple in every pinoy's table especially when your in a tight budget. It is usually serve straight from the can with a  steaming bowl of rice, bagoong (shrimp paste) and dahong kamote ( boiled yam leaves).

Feel free to  experiment with your burger filling, I usually use anything that comes in handy from my fridge. The taste, I guarantee will always comes out tasty.

3cans of regular Tuna (in water or oil)
1 can spicy tuna
2 pcs. of white bread crumbled (day old bread is okay or you can use breadcrumbs)
2 eggs
2 tbsp. flour
1 stalk celery minced
1 medium tomato (seeded and minced)
1 medium onion minced
2 cloves of garlic minced
1-2 tsp. saracha or chili sauce (optional)
2tbsp. catsup
salt and pepper to taste

Blue cheese sauce

2 tbsp. blue cheese crumbled
1/2 c. Mayonnaise (light)
2tsp. dill
salt, white sugar to taste

Mix together all ingredients. Form into patties. Fry for five minutes each side or till oil comes out from the burger when prick. Yields 10-12 burgers.

In a separate bowl, combine blue cheese, mayonnaise, dill, salt, sugar. Can be done in advance (day or one week before. Great for grilled pork and beef as well.)

Arrange burgers in a platter with the sauce and lemon  slices for garnish.

BUKJANG KOREAN RESTAURANT

It is always nice to have a Mother and daughter outing. Having a grown up child means you can talk to each other like friends and its always a plus factor if she happens to be of the same gender as you. Since both  can while away the hours simply by talking about, well, what we Women always talks about, Men, shopping, make-up and more shopping.

We tried out a Korean Restaurant in Guildford, Surrey (152nd and 101Avenue) named Bukjang Korean Restaurant.  My daughter who looks like a Korean exchange student has these penchant for all things korean. I swear she can speak like a native (she's a product of Mysoju craze).

The entrance of  Bukjang didn't wow me. Upon entering,  it was airy, spacious and obviously new, the plastic for the seats where still visible. Being early lunch time, it was not yet full.  Which was a plus factor for us, so we can choose the nicest spot and just look around.

For the side dishes,  they served them is small bowls:  kimchi, steamed soya sprouts, pickled cucumber, pickled potatoes, soup with green onions and soya sprouts and fermented soybeans. We were getting full just eating them, they were very well spiced.

For an appetizer we ordered the Seafood pancake,  when it came it was so huge, they provided scissors to cut it. It was full of fish bits, mussels, squids and shimps with green onions. It came with a dipping sauce made of soy with fresh onions. It was refreshingly light and delicious.

I ordered Bibimbap, a Rice delicacy with veggies (carrots, zucchini, sprouts, mushrooms, spinach, onions) beef and fresh egg on top.  It came in a hot stone bowl that zinged the rice and made it crunchy (tutong). My daughter insisted I put lots of chili sauce on it, I poured just a little and it came out spicy. I enjoyed the dish very much. I might even recreate my own version of Bibimbap in the future.

 My daughter ordered the Gamjatang, its a pork neck and potato stew, served with rice on the side. I tasted it and it was too spicy for me. I told my daughter (yes, she can cook!)  that I prepared her version which was tastier.

It was a very hearty meal for a lunchtime date. We were thinking of getting DQ Blizzard, but we were too full.

We will definitely go back and try out some more of their menus. The cost of our lunch was $30.00+ relatively cheap for a  very delicious and filling meal. 

CALLOS

A spanish dish that is a staple in my family "handaan" or gathering is the Callos. It is made out of ox tail, legs and tripe in tomato sauce.

Growing up, I used to remember my Dad going to Divisoria to buy cans of chorizo de bilbao, for the life of me I can't seem to remember the brand, but it used to come in a red can with lard sticking on it.  The smell of the chorizos were so pungent that I used to sneeze whenever he sliced them, but they sure make a whole lot of difference in the taste. My Dad's Callos was the best that I've ever tasted.

1k beef
1k pork
1k pork leg
1k beef tripe
1tbsp. vinegar
1dash of salt
4 cups water

In a pan put all cut ingredients (pork, beef and tripe) with salt, vinegar and water,  boil till tender. Set aside broth, meat and make sure to debone pork leg.

1 whole garlic bulb (minced)
1 medium size onion (minced)
2 medium size tomatoes (cut into bite size pieces
1 can tomato sauce
1 can chick pea
1 can olives
1 can chorizo de bilbao ( cut sausages into bite size pieces)
3 medium size bell pepper (julienned)
3 medium size potatoes ( cut into bite size pieces)
3 bay leaves (laurel)
salt and pepper to taste
2 tbsp. olive oil

Heat olive oil. Cook garlic, onions and tomatoes. Add chorizo de bilbao and bay leaves. Pour tomato sauce and two cup of the meat broth. Simmer. Put potatoes and all the meat. Simmer. Add more meat broth as needed. Pour chick peas and olives. Simmer. After ten minutes add  bell pepper. Season with salt and pepper.

Now the secret to a good Callos is the chorizo de bilbao. Make sure you use the good one don't substitute for a cheaper one, your Callos will not taste authentic.

STRAWBERRY AND BLUEBERRY MUFFINS

I made a promise to the Kitchen Notebook group on Facebook  that I will write the recipe for these particular muffins over the week-end. Unfortunately, the Sun came out in Vancouver which means I had to go and enjoy the rejuvenating rays of the Sun. Give my homage to the Sun God so to speak. Albeit delayed,  here is the recipe for Strawberry and blueberry muffins.

I baked the muffins  for a pregnant friend's birthday,  who I know has a sweet tooth, due to her being double (buntis) I wanted it to be low cal and healthy. I packed the muffins with lots of fresh strawberries and blueberries which are in season now.

This is a one bowl recipe, which means less time cleaning up later. The recipe is super easy to prepare, it is for 2 dozen muffins. You can halve the recipe if you wish or you can  freeze the rest and enjoy it on a later date. The muffins can be stored in the freezer for about a month.

2c whole wheat flour
2c oatmeal
1 1/2c brown sugar
1c milk ( you can substitute 1c brewed coffee)
2/3c canola oil
4tsp. baking powder
1/2tbsp. vanilla
5 eggs (don't separate)
1 1/2c blueberries
1 1/2c strawberries (chopped)

Line your muffin pans with paper cups.
Pre-heat your oven to 350degrees.
Cream your eggs with brown sugar.
Slowly stir in milk (or coffee), vanilla  and canola oil.
Alternate your fluids with the flour, oatmeal and baking powder.
Mix everything together (fluids and flour mixture)
Divide batter into  the lined pans.
Top each muffin  batter with  the strawberries and blueberries.
Bake for 30minutes  or it is done  when a toothpick inserted in the middle of the muffin comes out clean.

BLUEBERRY OATMEAL MUFFINS

Summer is here again. Which means lots of fresh local fruits from Okanagan, Langley  and other nearby farms here in BC. We do have imported fruits from around the World all year round, they are all healthy and so very good for you.

One of my favorite fruit is the blueberry. In season,  they are very sweet and can be use in all types of recipes. I like using them for making muffins, cup cakes, cakes, pies and jams. I usually buy in bulk, then I freeze them.  Blueberries are rich in antioxidants and phytochemicals that reduces inflammation, lowers cholesterol and inhibits the formation of cancer cells in the body.

One thing I noticed about blueberries when you put them on muffins, cupcakes and pies, they taste great, the day after (that is, if there are left overs, in my family that hardly happens). Serve with your favorite ice cream (love them with vanilla ice cream) and you are set to enjoy an awesome dessert on a warm summer day.

1 1/2 c whole wheat flour

1c rolled oats

1c brown sugar

1c milk

3/4c butter softened

3 whole eggs

1c blueberries

1tsp. baking powder

1/4tsp. salt 

Pre-heat oven to 350degrees. In a bowl whisk softened butter with eggs and brown sugar. Once mixed, add flour , rolled oats, salt with baking powder alternating with  milk. Add blueberries into batter.  Grease muffin pans with  butter and evenly distribute batter into the pan. Makes a dozen muffins.

SINIGANG NA BASA (BASA FILLET ON TAMARIND STEW)

One dish that my family loves to eat on a weekly basis is the Sinigang (Tamarind stew with either pork, beef, chicken or fish). The more sour the soup base the better. It's the pucker me  come hither look that you want to achieve when you serve this dish, it  says your stew is the genuine article. Maasim (very sour).

When I was in the Philippines, I always makes sure I buy the sampaloc (tamarind) fruit, the almost ripe variety, I then cook it on a separate pan, strain it till I get the juice. Then incorporate it in the soup.

That time consuming practice is of course now a thing of the past (thank heavens!),  one can just buy the Pang-asim mix (tamarind powder)  in any Asian store, then you can have your own filipino style Tamarind stew.

The fish I used in this recipe is the Basa. It's a type of catfish that is native to Vietnam. The taste is akin to bangus (milkfish) sans the tinik (bones). I added a dash of ginger powder so that it has a thai taste to it.

 

1 k Basa fillet  

1 large tomato quartered

1 medium size onion sliced thinly

1/2tsp. ginger powder or 1tbsp. sliced fresh ginger

1 bunch kangkong (Water Spinach) stems and leaves separated

1 large size labanos ( white radish) cut into bite size pieces

3pcs. Gabi (taro root) cut into bite size pieces

fish sauce to taste or salt

1 Knorr Sabaw ng sinigang ( Knorr Tamarind powder)

1 1/2 cup water

In a non-stick pan cook onions with a little vegetable oil till translucent. Add tomato,  taro and labanos. Add water ( you can add more water if you wish).  Simmer on medium heat till tomatoes are pulpy and the taro and labanos are slightly soft when prick with a fork. Add fish and stems of kangkong, ginger and the tamarind powder. Cover and simmer for ten minutes. Add kangkong leaves, cook for five more minutes. Season to taste with fish sauce. Serve with rice and bagoong (shrimp paste)

 

                                    (closer view of the Basa fillet)

Additional info: How to grow Kangkong in your home.

http://youtu.be/8bEoDIm8Nm8

BUTTER CHICKEN ala PINAY

My dearest friend Kulvinder brought me a dish of Butter chicken a few months ago. I swear it was the best Butter Chicken, I've ever tasted ( am writing this in the hopes she reads my blog and take a hint that I am due for more South East Asian cooking, kidding.)

Anyways, before I become too  enamoured with the thoughts of gastronomic delights, let me share with you all,  my version of this famous dish. I made some substitution instead of  heavy cream, I used ordinary milk and yogurt so there will be less fat. I also included vegetables. Being a harried housewife, I succumbed to the temptation of using store bought sauce ( I swear this brand is almost an exact imitation to the real  East Indian spices)

Filipinos always uses vegetables whenever they cook any kinds of  meals, that's just how we are, in fairness we do have lots of fresh of everything in my Country,  the Philippines.

I am no exception, I learned the importance of incorporating  extenders, a must for a large family. I am the sixth  out of  ten children.

Plus the fact  my Mother tends to question any dish if there are no veggies included. She is known to ask " what no gulay (vegetables) on this dish?" Even in big gatherings. Very annoying indeed. So to be on the good side of my Mom,  am a sipsip ( a suck up),  vegetables are included in  almost all my meals.

                                                     ( the ingredients)

1 1/2 kg or 3.5lbs. Chicken legs (can also use chicken breast)
1 bottle of Pataks butter chicken sauce  (or any other brand)
1c milk
100g (small container)  Yogurt
1 can green peas
2 medium size zucchini (cut into bite size pieces)
1 whole medium size onion (chopped)
1/2 bunch green onions (chopped)
2tbsp. olive oil for frying chicken
dash of salt
dash of sugar

Heat your non stick pan. Fry your chicken for four minutes on each side or till a little bit brown. Incorporate onions with the chicken, fry till translucent.  Pour butter chicken sauce, milk and yogurt. Cover and let simmer for ten minutes on medium heat. Put zucchini pieces and peas and let cook for three minutes. Put green onions, let simmer for five more minutes. Season to taste with a little bit of salt and sugar.

(frying the chicken legs)