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)

HONEY YOGURT BUNDT CAKE with lemon milk icing

This cake has almost all of my favorite ingredients, honey, yogurt, milk and lemon. I was browsing around my kitchen the other day, looking for some ingredients for a particular cake I wanted to bake,  I didn't want to go to the store to buy some ingredients that were missing, I was feeling too lazy to do that. So necessity being the Mother of all inventions. I came up with a delicious and moist cake just by raiding my fridge and pantry. Bundt cakes are usually made with buttermilk but since I didn't have that, I substituted yogurt. Used honey instead of sugar in the recipe.

Now you might ask, what is a Bundt cake?  It's your usual coffee cake that is baked in a bundt container that looks like ridged ring. It was invented by the Germans, why I don't know, all I know is that whenever I make a cake from this pan it always comes out perfectly baked. I must be because of the hole in the center, where air can circulate all around the cake as it is baking.

Cake recipe 

2c Cake flour (shifted)
4 eggs ( egg whites and yolks separated)
3/4c honey
1/2c butter
3/4c milk (evap, 1% or 2%)
1 100g (small) container of yogurt ( greek or vanilla)
1tbsp. white sugar (for egg whites)
2tsp. baking powder
1/4tsp. salt

Preheat oven to 350degrees. Cream butter, when soft,  add egg yolks, honey, baking powder, salt, milk and yogurt. Mix all ingredients. In a mixer, beat egg whites till frothy white, add 1tbsp. sugar. Egg whites is done when soft peak are formed when you lift mixer handle up. Mix egg whites to batter ( egg yolks, etc.) mixture. Pour into bundt pan. Bake for 35-40minutes.


Icing
Juice of one lemon (strain out the pulps)
2c icing sugar
1/4c milk

Mix everything together, then pour over your cooled Cake.

Best enjoyed with coffee or tea. With good friends and lots of laughter.

MANGO AND SWEET BELL PEPPER SALAD

This recipe was given to me by a good friend, she brought it in our usual pot luck and I loved it  ever since. It has now been a staple in our family gatherings.  Of course along the way, I added my own variation to the original recipe.

The combination of ripe mangoes and sweet bell is very refreshing specially when served chilled on a hot Summer day.

I've  always had a love affair with mangoes. I can eat the unripe ones  with  spicy bagoong (shrimp paste) or even with just plain salt. As for the ripe ones, I have no limit. Only when my stomach has the attack of acidity will I stop eating them.

3 ripe mangoes (julienned)
3 red sweet bell pepper (julienned)
1/2c red onion or two small scallions (julienned)
1/2c dried cranberries
1/2c flake almonds
2 tbsp. parmesan cheese
1/3c italian dressing

In a bowl mix all ingredients. Set aside 1 tbsp. parmesan cheese for garnish. Chilled for at least two hours. Perfect accompaniment to grilled meat or fish.

LEMON INFUSED CHICKEN W/GREEN BEANS

My love affair with chickens began when I was a child vacationing at my Tito Nono's house in Bicol. His place being a farm operating business with lots of animals,  I inadvertently witnessed how they killed chickens by wringing its neck and submerging it in boiling water to loosen up its feathers for easy plucking.

That childhood nightmare should have had  me forsaking it as food,  on the contrary, I feel in love with all kinds of dishes made with chicken. As my Tito Nono said to me a long time ago, " you can never go wrong eating, cooking and serving chicken they are the best protein source all around, plus they are relatively clean, they are not scavengers they eat what you give them."

One of the fastest to cook when doing stir-fry is chicken breast. The recipe below can be made with other vegetables, one  just have to be creative.

1 chicken breast (medium size) cut into bite size strips
2 tbsp. lemon juice
2 tbsp. fish sauce (patis)
3/4c all purpose flour
2tbsp. sweet paprika
1tbsp. black pepper
1tbsp. chili powder (optional)
1/2 k or 1.1lbs. green beans
4 tbsp. olive oil
1c cashew nuts

In a bowl, marinate chicken breast with lemon juice and fish sauce for 20-30mins. Heat frying pan and cook green beans with  2tbsp. olive oil about five minutes, set aside.
Drain the chicken, in a ziplock bag, put flour, paprika and pepper, making sure all ingredients are mixed. Put the chicken in the flour mixture, making sure all chicken bits are coated in flour.
Heat frying pan with 2tbsp. olive oil, fry chicken till golden brown and when prick by a fork there are no blood coming out.
Put green bean beans back into the pan then garnish with cashew nuts.

Remember that the breast of the chicken has lesser fat content than the other parts. It is healthier to cook, but woe to me, I still love chicken  thighs and wings. Happy eating everyone.

COCONUT BUTTER CAKE

For Father's day, I made a cake that contains fresh buco (coconut) juice and desiccated (dry)coconut meat on top. The icing was butter with condensed milk.

This Cake is a tribute to my heritage (Filipino) and also a nice treat for the Dads, on their special day.

The trick to making the cake is to find fresh buco or coconut juice. In the Philippines this is not a problem, us living abroad, unless there's an Asian store selling the fresh coconut, the next best thing is the coconut juice found in cans.

I was lucky enough to find fresh buco in our local Asian store. Opening the husk and getting the coconut water and flesh (hardly any in the one I bought) was challenging. But, I had my heart set on fresh buco juice, I just pounded away till I had the pesky hole in that darn coconut.

Recipe:

2 1/2 c Cake flour (sifted)
1 1/2 c coconut juice (fresh or in can)
1/2 c minced meat of coconut (optional if you are using juice in can)  
5 eggs ( separate whites and yolks)
2 tsp. BP
1/4 tsp. salt
1/3c oil
1 c white sugar

Icing:
1 bar salted butter
1 can condensed milk
1/4c coconut juice

Topping:

1 1/2c desiccated coconut


Pre-heat oven to 350 degrees. Beat egg whites, slowly drip 1/2c sugar. Beat till soft peaks form, then set aside. In a separate bowl, put shifted flour, salt, remaining sugar, BP, coconut meat (optional) mix all together. Incorporate fluids - coconut juice, egg yolks and oil. Mix all ingredients.  Pour batter into egg whites. Bake for 40 minutes or till toothpick inserted in the center of the cake comes out clean. Cool cake.

I usually, make my cakes day ahead and then freeze them. On the day of your party, take out your cake ( important to take out your cake from its baking pan before putting in the fridge) and butter for icing.

For Icing: Cut butter in small pieces, in a mixer beat butter small portions at a time, alternately pour condensed milk and coconut juice slowly. Taking time to make sure that all three ingredients are mixed thoroughly.  Then proceed to ice you cake.

For toppings: Heat oven to 400degrees. Put desiccated coconut in a pan and brown them for ten minutes. Once cooled, put browned desiccated coconut on top of cake.

The taste of this cake will surely bring you back to our beloved Island. Enjoy!

STIR FRY SHRIMPS WITH BROCCOLI LEAVES

Stir fry  (ginisa) vegetables together with meat or seafoods are fast, easy and economical  to cook in any day of the week. You spend more in prepping your veggies than actually cooking. My daughter loves these kind of dishes as she likes foods prepared in a simple way. She always tells me " four ingredients lang Ma!"  If I cook too elaborate, she always chides me, so to please her, I usually just keep our daily meal uncomplicated but still flavorful.

To keep our daily supply of veggies fresh, I usually just buy enough to last three days then go shopping again for more leafy vegetables in the end of the week.

When doing stir fry it is best to use a non-stick pan. It lessens the amount of oil you put on your food and at times, you actually don't need to put any oil at all. This is specially true  when frying meats as they have their own fats, which dissolves when you brown them.

1/2 kg. shrimps (shelled and deveined)

1 bunch (tali)  broccoli leaves (chopped, stalks and leaves separated)

1tbsp. chopped ginger

1tbsp. chopped garlic

1tbsp. olive oil or vegetable oil

1/4c water 

salt to taste

fresh pepper to taste

Shell the shrimps. Place the shells of the shrimps in 1/4c water, mashed with spoon and reserve liquid. In non-stick pan, heat oil, saute' garlic and ginger. Add shrimps and stalks of broccoli leaves, cook for about two minutes or till shrimps turns opaque. Add water and broccoli leaves. Season to taste. It is done when the leaves is wilted but still green.

The finished product.  When you want to make a meal that is both delicious and healthy, any stir fry dish is the way to go. Happy eating!

 

RED VELVET CAKE

Ever since I saw a Red Velvet cupcake in a bakery here in Vancouver, I've been dying to try my hand to bake my own version.  So last Mother's Day, I decided to make my very first red velvet Cake. I felt that celebrating a wonderful day to honor us, Mothers was the perfect venue to highlight a delicate looking Cake.

( finished product together with the other desserts)

On the onset,  I was quite hesitant to  make the cake because it calls for 2-4 tbsp. red food coloring. I wasn't keen on putting too much artificial additives in any Cakes that I make. Instead of butter for the Cake, I used vegetable oil. Since the icing calls for butter and cream cheese, making the batter with butter I felt was way too much fat.

Anyways, barring caution, I decided to go ahead and make the Cake. I'm glad I did. It turned out to be moist and delectable,  my family  kept going back to the dessert corner for more.

CAKE

2 1/2 c cake flour (shifted)

1/4 c cocoa powder

1/3 c vegetable oil

1 1/4 c white sugar

6 eggs (separate yolks and whites)

1c + 1 tbsp. buttermilk

1 tsp. vanilla

2-4 tbsp. red food coloring

2 tsp. vinegar

2 tsp. baking powder

1/4tsp. salt

ICING

1 bar Cream cheese
1 bar Butter (salted)
1 tsp. vanilla
1 1/2 c icing sugar
1/2c buttermilk

Whip egg whites till soft peaks form, set aside. Mix cake flour, salt, baking powder and cocoa powder.  Make a well in the center of the dry ingredients then pour oil, egg yolks, vinegar, food coloring and buttermilk. Mix everything together. Pour egg whites to batter mixture and mix. In a rectangle pan, bake in 350degrees oven for 30- 45minutes. It is done when a toothpick pricked in the middle of the cake comes out clean.

For the icing, makes sure that the cream cheese and butter are at room temperature. With  a mixer, beat cream cheese, butter and vanilla. Alternately, pour icing sugar and buttermilk, slowly. Ice your cake, if the icing runs, put your Cake in the freezer for about an hour to harden.

( close up photo of the Cake, which was eaten by the Dessert Monsters right away)

PORK MECHADO/PORK RIBS IN TOMATO STEW

Mechado  is a stew served as a viand in the Philippines. Traditionally, it is cooked with beef briskets, potatoes, pimiento (red bell peppers), and tomatoes. It is similar to a beef stew, with elements of Filipino ingredients such as patis.

This is my version of  Mechado that I call  "the open cans for harried housewives" tomato stew.  When your in a hurry and want something fast to serve your hungry family,  cans of pasta sauce, mushrooms and olives (a must in my pantry) is the way to go. 

In my family, the usual norm is cooking stews during the week days as it is easier to just simmer something away as you go about your other housechores. You can load a laundry, vacuum your floor, etc. etc. Plus the left over stew can be reheated and eaten at a later day in the week.

11/2kilo or 3.3lbs. Pork ribs
1 medium can pasta sauce ( Italian style)
1/4 c water
1 can black olives sliced
1 can mushrooms sliced (button mushrooms)
6cloves garlic
1 small onions
2 bay leaves
juice of half a lemon
salt or patis (fish sauce) to taste
crushed black pepper to taste
1-2 tbsp. olive oil or vegetable oil

Heat oil in stew pan, saute garlic then onions till garlic is slightly brown and onions translucent. Brown pork ribs on both sides. Pour pasta sauce, water and bay leaves, cover and simmer in low heat for about an hour (you can also use, pressure cooker to halve your cooking time). Once pork is tender add mushrooms, olives and juice of half a lemon. Season to taste with pepper, salt or patis.

Just a small tip to make your life easier, when shopping for your groceries, do practice the buying two things at the same time rule. This  holds true for canned goods (specially the ones that your family consumed a lot of)  toiletries, kitchen, bath and laundry soaps, etc., etc. It used to drive my husband crazy when I buy two of each, but now he is so used to my routine, he is confident that whenever we run out of something, he can always find another one in my various hiding closets.

STRAWBERRY CAKE WITH BUTTER ICING

One of the first Cake recipe that I learned from my Mom. The icing is her secret recipe, when I was growing up guests who flocked our home usually goes straight to the dessert counter so they can have a slice right away. It is a bestseller in any party she hosted.

I made some variations to her original recipe, I lessened the butter and sugar so that it will not be too sweet. The end result is still the same like how my Mom used to make it. ( just a little bit in line with our health conscious time) I made the cake with fresh strawberries, there is nothing like using fresh ingredients, the taste of your cake will be tastier, all natural, no store bought, please.

Cake

3cups cake flour
1 1/2 c milk ( 1% or 2%)
5 eggs (large)
2tsp. BP (baking powder)
1/4 tsp. salt
3/4c butter (room temperature)
1 1/4c  white sugar
1- 2tsp. pure vanilla

Separate eggs. Beat eggs whites till soft peaks incorporate 1 c sugar little at a time.

In a separate bowl,  beat butter till soft, mix egg yolks and 1/4c sugar, flour, vanilla, BP, salt and milk. Fold eggwhite mixture to batter. Bake in a rectangle pan or pyrex dish at 350degrees oven 35-45mins or till prick clear by a fork in the middle of cake.

Strawberry topping

1 1/2 c fresh strawberries, cut into small pieces
1/2c white sugar
1 tbsp. water
Cook till soft on low heat, about ten minutes, do not burn.

Butter icing

1 bar butter (use the salted butter variety)
1 condensed milk

Make sure that butter is in room temperature, beat butter incorporate milk slowly. When in soft but not runny consistency proceed to ice the cake. If it becomes too runny, put icing in fridge for ten minutes then proceed to ice.

I like to make my cake a day ahead. Then put the icing the day of your party, freeze it for at least two hours so that the butter icing is set and will not run. You don't want an icing that melts in the heat of the day.

KINILAW NA SALMON (MARINATED SALMON IN VINEGAR)

There is nothing like eating fresh Salmon, it has this smooth melt in the mouth taste that uniquely its own. I like Salmon better than tuna, it is perfect for all kinds of dishes, one can  imagine.

This recipe was concocted by a Sister Mason, we got to taste it three Summers ago and the inclusion of the coconut milk made this Kinilaw so tasty, you will want to get your second, third servings. It is that delicious. It has now become a staple in our family gathering. We included veggies in our version as our family has this thing about incorporating roughage in every dish.

One whole Sockeye Salmon cut into cube ( you can use any other varieties of Salmon)
2 1/2 cups white Vinegar
1 can Coconut milk
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 whole ginger, grated(medium size)
3 whole lemon
1 Daikon (labanos) cut into bite size pieces
1/2 bunch of Cilantro, chopped
1-2 tsp. freshly crushed black pepper
6 cloves of garlic pressed and cut into tiny pieces
Half of a  medium Red onion, chopped
4 leaves of green onions, chopped
2-3 siling labuyo (fresh chilies) optional,  cut into tiny pieces
salt to taste
sugar to taste

In a bowl, mix salmon, one cup vinegar and juice of one lemon . Let stand for one hour in the fridge. Drain vinegar and lemon mixture. In the marinated Salmon pour the one cup of vinegar with juice of one lemon and 1tbsp. salt. Let stand for two hours in the fridge. Drain vinegar mixture. Heat coconut milk till boiling, let it cool. In a bowl combine marinated salmon, garlic, ginger, red onion,  peppers (red and yellow), daikon, 1/2 cup vinegar, juice of one lemon, siling labuyo, salt, pepper, sugar. Mix together. Add the cooled coconut milk, green onion and chopped cilantro. Serve chilled.  

IGADO OR PORK RAGOUT

Igado is an Ilocano dish, that I learned from a dear friend, way back when I was still  in the Philippines. It is often associated with Menudo sans tomato sauce. I made some variations from the original recipe to make it a little bit modern and  appeal to the youngsters  as well.

1k pork cut into cubes
1k chicken cut into cubes
1/2k pork liver
1large onion chopped
1 whole crushed garlic
1 whole can chickpeas
1 whole can quail eggs
1/2 c soy sauce
4tbsp. vinegar (cider or sugar cane vinegar)
1tbsp. fish sauce (patis) or more to taste
4 pcs. bay leaves
2tbsp. vegetable oil
1tbsp. brown sugar
1/2c water
2tsp. crush black pepper or more to taste

Marinate pork, chicken and liver with soy sauce, vinegar, half of the crushed garlic and brown sugar, mix together,  leave overnight in the fridge.

Fry pork on both sides till brown, put aside. Fry the remaining garlic and onions till it gets translucent. Mix in chicken, the marinade sauce, bay leaves and the cooked pork. Bring to a boil, once it boils, leave it on medium heat for twenty minutes, stirring occasionally.

Add the liver and fish sauce. Cook for five minutes over medium heat, then low heat for ten minutes.

Add the chickpeas, crushed pepper and quail eggs, cook for ten more minutes on medium.

Igado sounds daunting to make, but it is actually easy,  as long as you follow the instructions of slow cooking and taste test your food along the way.

Remember that in cooking, you have to project a little of yourself into it. So cook with love. Passion comes from within and your cooking will reflect how you feel.

PUTO (Steamed bun w/Cheddar cheese) and LECHE FLAN ( Egg Custard)

A filipino party will not be complete without these two desserts. A staple of many  gatherings, the Puto and Leche Flan are always a big hit. Here's my recipe that I must confessed has undergone lots of variations through the years.

It has now revolved into  lesser calories dense desserts without sacrificing its taste and richness. I've lessen the sugar content on both recipes and the Puto is like a Sponge Cake made out of egg whites sans the yolks.  The recipes call for these two to be together as you will be saving the egg whites for the Puto. You make not one but two desserts for the cost of one. Economical and less stressful as you now came up with another dessert to serve in your party.



Leche Flan

1 doz eggs ( you will need ten yolks and 2 whole eggs) set aside the egg whites for the puto
1 can carnation milk (evap)
1 can carnation milk condensed
3/4c white sugar

For the syrup or caramel that you place underneath your flan,  you either use brown syrup or use  Maple or hotcake syrup (I usually use this when I am pressed for time). If making your own syrup : 1 cup brown sugar plus 1/4c water. Mix together, then cook in medium heat,  bring to a boil.  You'll know the syrup is cooked once you do the spoon test, if the syrup adheres to the spoon then it is done. Spoon syrup in your prepared flan pan.

In a bowl mix your milk (evap and condensed), sugar and eggs ( I like to use the strainer to ensure that the mixure has no lumps before putting the flan in the pan). Boil water in the steamer  once it is boiling put flan mixture boil 30-50mins. Halfway to cooking process, lower flame to medium to avoid bubbles in your flan.

If you don't have a steamer you can bake it in the oven. You will need to put hot water in a separate pan, put it in the lowest part of the oven, the flan goes to the higher part of the oven. Bake for 40mins at 350degrees. Halfway to baking lower your oven to 275degrees. To test if your flan is done, insert a knife if it comes out clean your leche flan is ready. I usually cook my leche flan day before an event so that you can leave it overnight and it will be easier to take out from the pan and will be nicely cold.




PUTO


The eggwhites of your leche flan (usually 1 1/2 cups)
2 c flour (cake or pastry flour)
3/4 white sugar
3tsp. baking powder
1/4 tsp. salt
1/2 c oil
1/2 c water

Cheddar cheese for garnish. I like to use the aged cheddar cheese as they have more taste.

In a mixer, beat your eggwhites till foamy, then add sugar slowly, little at a time. The eggwhites is done once soft peaks forms, In a separate bowl, mix flour, baking powder, salt, oil and water. Mix eggwhites and batter (flour, etc.) together. Decorate your Puto w/ cheddar cheese slices. Put in a prepared pan that you have rubbed w/ little oil on all sides (the insides of the pan only).

You can either use a steamer or bake it in the oven. If using a steamer, steam for 30mins, half-way through the cooking process, lower flame half-way.  If using the Oven, read instructions above as it is the same as the leche flan. The only difference is that you don't need to lower the temperature of  your oven, make your baking consistent at 350degrees. Your puto is done when you insert a fork in the center and it comes out clean.

ALMOND POUND CAKE

One of my favorite Cake to bake is Pound Cake. Originally created using a pound of butter, flour, eggs and sugar. The ratio in the olden days was 1:1:1:1.

 In my recipe I lessened the amount of butter and sugar, I find that  cakes that are too sweet are unappetizing. Putting icing in your cake already up the ante in sweetness.

2 c cake flour
1 c milk
3/4 c butter
3/4c white sugar
2 tsp. baking powder
2 tsp. almond extract
dash of salt
5 eggs ( separate egg whites and yolks)

Icing: 1 1/2 c powdered sugar
1 c butter
1/2c cream cheese
1/4c buttermilk
2 tsp. almond extract
slivered almonds for garnish

Cream butter with egg yolks and 1/2 cup sugar. Alternate milk and flour w/ salt and baking powder in batter little amount at a time. In mixer beat egg whites, when soft peaks form put 1/4c sugar drizzle slowly. Transfer beaten egg whites to cake batter. Fold in rectangle pan.   Bake in 350degrees oven for 30-40mins or prick toothpick at center of cake and it comes out clean.

For Icing - beat softened butter and cream cheese in mixer slowly drizzle milk with  almond extract alternate with powdered sugar till soft consistency is reached. Ice cake and garnish with slivered almonds.

The wow factor of this Cake is unbeatable.

PORK CHOPS WITH DAIKON AND TOMATOES

When I got home this afternoon, I realized that I didn't thaw anything for dinner. Luckily,   I had some frozen pork chops  in the fridge, that I microwaved for five minutes so it  will soften enough to cook.

We working Moms,  should learn to improvise when it comes to putting food in front of our family. We cannot rely on recipe books all the time, we also need to experiment in the kitchen. So from the chiller, I found  some left-over daikon and cherry tomatoes and in the pantry I found a can of tomato sauce, putting them all together, I came up with a fast (less than 40mins.) and so delicious meal perfect for dinner.

4 pieces pork chops (fat trimmed)
1 large Daikon (labanos) (cut in bite size pieces)
1/2c tomato sauce
10 pieces of ripe cherry tomatoes (leave whole)
One medium size onion
4 cloves of garlic
1tsp. italian seasoning
2 pieces of laurel leaves
2 tbsp. vegetable oil
salt and pepper to taste

In a large wok or pan (enough to cook pork chops and veggies) heat the vegetable oil then brown pork chops three minutes on each sides. Set aside pork chops, lessen oil to 1tbsp. Saute garlic then onions until it turns translucent. Add pork chops, daikon and laurel leaves. Simmer for ten minutes in low heat. Add tomato sauce, italian seasoning  and cherry tomatoes let simmer for twenty minutes (should be in low heat). Season with salt and pepper. You can tell that the pork chops is cook when you prick it with a fork clear fluid comes out.

Serve with rice or bread and  green salad.

When cooking pork or beef, it is better to simmer them in low heat. Let them boil in high then transfer setting to low. The taste will be balanced and that melt in the mouth feeling is priceless.

CRAB SALAD

A fast and easy way to feed your family is with salads. I usually make one at the start of the week, put it in an airtight container and my two darlings just eats them when they get home. Of course it usually don't last till the end of the week, but you get my drift. As working Moms, we want to feed our brood but we don't really have the time to do intricate cooking as we would normally do during the week-end or in our days off, so for those days when you are too tired, make a salad.

500 gm (1/2kilo) Elbow Macaroni  (any brand will do, I like to cook mine al dente)
500gm cooked crab flakes
1/2c mayonnaise ( add more depending on your taste and preference)
1 whole can pineapple tidbits (drained)
one of each - small sweet yellow and orange bell pepper ( red or green will also do, the point here is to have color in your salad)
3 stalks of green onions
1/2 bunch of cilantro or  fresh parsley
4 pieces dill pickles
salt, pepper and sugar to taste (ratio here is 2:1:1/2)

Put  elbow macaroni in boiling water ( drizzle  water with a little bit of salt and oil) cook for about 9 mins. or depending on the package instructions till al dente (half-way cooked). Prepare other ingredients. Drain pineapple, cut and julienned bell peppers, chop green onions, cilantro and dill pickles. Place pineapple, bell peppers, green onions, cilantro and pickles in a bowl together with the crab meat. In a small bowl mix mayonnaise,salt and pepper then incorporate into your salad. I like to add just a little sugar to my mayo mixture to get that sweet and sour taste. Chill for about an hour, serve with french bread, cheese and whatever fruits you have at home.

I like to sneak in lots of veggies in my salad. It not only provides the nutrients we all need,  it also give the crunchiness and that  pop of color that makes any dish appetizing.

BROWNIES WITH ALMONDS

One of the first baked product I learned to make was brownies. As a self-confessed chocoholic, I love all things made from chocolates. Just a small bite of this yummy goodness can make you swoon. It is easy to bake and always illicit a second round at the dessert  table at any party.


2 c sifted all purpose flour
3/4c butter
1 whole bar unsweetened baking chocolate ( I like to use Hershey's )
2 tbsp. cocoa powder
5 whole eggs
1 1/4 cups granulated white sugar
2 tbsp. light corn syrup
1 tsp. vanilla
1 tsp. baking powder
1/4 tsp. salt
1/2 c almonds( you can add more if you like)

In a microwave, melt butter and chocolate together, about 2-3 minutes (check and mix  every 1 minute). Transfer to a mixing bowl, cool about 5minutes (important for the choco and butter to be at room temperature so not to cook the eggs when added). With the use of a mixer,  add sugar, salt, corn syrup and vanilla extract. Then add the eggs one at a time. Add flour, baking powder, cocoa powder and salt to the mixture. Beat for about two minutes.

In a rectangular pyrex pan or a regular pan will do, transfer brownie batter. Sprinkle almonds on top ( I like my brownies covered in almonds). Bake in a pre-heated 350 degrees oven at 30-35 minutes or until a toothpick inserted in the middle comes out clean. Once cooled lightly brush 1tbsp. corn syrup on top to make brownie glisten (this is totally optional).

Through the years, I have made some variations on the original recipe that I found in an old recipe book that my Mom used to  keep, I think it was a circa 1940s. Which unfortunately, got lost or was swept away by the floods that usually ravaged Mandaluyong when I was growing up. I've lessen the amount of butter, sugar and added the corn syrup to make the brownies fit the calorie concious present time.

POTATO SALAD

In my family,  a party will not be complete if there's no salads. Two kinds of salad should always be prepared aside from the main dishes made out of fish, other seafoods,  meat (beef and pork) and chicken.

This potato salad recipe is very easy to do and the color combination makes the dish attractive and appealing.

6 strips of Bacon (fried and cut into tiny pieces)
2 kilos (4.4lbs) yukon gold or red potatoes (boiled and cut into bite size pieces)
1 dozen boiled eggs
1 bunch of green onions cut into tiny pieces (reserve 1/3 for garnish)
1 cup mayonnaise
1/4c mustard
1/4c dill pickles
2 tsp. salt (more depending on your taste)
1 tsp. pepper (you can add more per your taste)
1tsp. sugar ( add more per your taste)
dash of sweet paprika for garnish

In a bowl, combine potatoes, green onions and eight boiled eggs (cut into bite size pieces). In a small bowl mix mayonnaise, pickles, mustard, salt, pepper and sugar. Incorporate mayonnaise mixture to your potatoes mixture. Taste if the mayonnaise mixture is to your liking (should be a little salty and a little sweet) if not add salt, pepper and sugar till you get the right combination that you want.

Cut the remaining eggs (four eggs) into four pieces each. Garnish top of your potato salad with the pieces of bacon, eggs, green onions and paprika.

Then  sit back, enjoy your wine, good company and wait for the compliments the guests will surely  say about your potato salad.

BAKED SALMON

If you want to wow your guest in any party make sure to serve Baked Salmon. It is very easy to cook and one of those food that just have that impressive reputation. When in season, usually Summer time,  we buy lots of Salmon and freeze it. We then  can enjoy salmon the whole year round.

Ingredients

1 whole Sockeye Salmon or any other kinds of Salmon (about 2 1/2kilos)
1/2 cup Rancher's dressing
1 whole lemon
1/4c mustard
1/4c parsley flakes
1/2tbsp. salt

Prepare your Salmon ( clean and cut head off, you can either leave it whole or fillet it, pat dry). Spread salt all over fish. In a small bowl, mix rancher's dressing, mustard and lemon juice. Spread mixture over Salmon. Drizzle parsley flakes on top of fish. Bake in 350degrees oven for 40-45mins. The fish is done when you prick it with a fork and no blood comes out or when the fish turns pink.  

BANANA APRICOT MUFFINS

I love to bake early in the morning. The smell of muffins baking just perfumes my whole kitchen that seems to last the whole day.

Muffins are a staple in our family. I usually bake some on my days off and freeze them, and just pop them in the microwave for a quick breakfast or snack.

When my daughter was a child she loves cupcakes and muffins because she can just eat them using her hand.

1 cup whole wheat flour
1 cup all purpose flour
1/2c oil
3/4c sugar (white or brown)
3 eggs
1/2 c milk
1/2 c water
1tbsp. cinnamon
1 tsp. allspice
4 bananas ( mashed)
2 ripe apricots
2tsp. Baking powder
1/4tsp. salt


Using  a mixer beat the whole eggs (do not separate egg yolks and whites) about two munutes. In egg mixture mix oil, BP, spices, salt and sugar. Incorporate water w/ milk and flour alternately to the egg mixture. Mix mashed bananas and one apricot (chopped in small pieces) to batter. Garnish w/remaining apricot. Bake in 350degrees oven 30-40minutes.

Perfect for coffee or tea.

THREE KINDS OF COOKIES

From the time I was twelve to the present,  I've been baking desserts.  My love affair with all things made out of flour was sanctioned and blessed by my Mother.

 My Mom a self taught cook and baker has given me the rare gift of creating yummy goodies that my family and friends thoroughly enjoy.

During the holidays, it has been my self-created tradition to give baked munchies to my relatives and friends. Call me old fashioned, for me the best gift you can give a love one is one that you made yourself. 

CRANBERRIES AND RAISINS COOKIES

2 C flour
1/2tsp. cinnamon
1/2tsp. salt
1tsp. allspice
1tsp. pumpkin spice
1tsp.baking powder
1tsp. orange extract
1C cranberries
1C raisins
3/4C brown sugar
1/4C Water
1 egg
3/4butter

Cream butter, add egg and sugar. In a separate bowl mix flour, BP and spices. Add dry ingredients to creamed butter. Add raisins and cranberries. Mix everything together and form into balls. Bake for 15mins at 350degrees.

CHOCOLATE CHIPS COOKIES

1 egg
2C flour
2/3C brown sugar
1C chocochips
1/4C water with 1tsp. coffee liquor or vanilla
1/2tsp. salt
3/4C butter
1/2tsp Baking Powder

Cream butter, add egg and sugar. In a separate bowl mix flour, salt and BP. Add dry ingredients to creamed butter. Add chocolate chips. Mix everything together and form into balls. Bake for 15mins at 350degrees.

BLACK AND WHITE CHOCO COOKIES

2C flour
1 egg
3/4C butter
1/2C chocolate powder (Hershey or any high quality chocolate)
2/3C brown sugar
1/4C water
1/2 tsp. salt
1/2 tsp. baking powder
1/2 C powdered sugar

Cream butter, add egg and sugar. In a separate bowl mix flour, chocolate powder, salt and BP. Add dry ingredients to creamed butter. Mix everything together and form into balls. Put powdered sugar in a saucer and coat the cookie balls. Bake for 15mins at 350degrees

SHRIMPS IN COCONUT MILK

A favorite of my family. There is a saying in my home country (Philippines), add coconut milk to any dish and  your food will come out perfect. Growing up, I still remember my brothers hard at work grating the coconuts to be use for the main course, my Mom would cook for our lunch or dinner. They take turns in the grating horse ( a contraption where one can sit down and a sort of grater is attached into  the head of the stool).  It sounds complicated but it wasn't really. Anyways, it became a family affair where all the kids can take turns grating and having a good laugh along the way.

Fast forward to now, of course I don't need to take the odious chore of grating coconuts. All I need to do is open a can and presto, instant coconut milk for the harried housewife.

1 kilo fresh or frozen and thawed Shrimps ( 2.4lb)   
1 can coconut milk
1 medium onion
4 cloves of garlic- minced
2 bunches of pepper leaves
2 small siling labuyo or green chili pepper
1/4c water
1tbsp. olive oil
2tsp. fish sauce (patis) you can add more per your taste or you can use salt
a dash of sugar

Clean shrimps (do not remove shells), cut off antenna. Separate the heads from 6 shrimps put aside in a bowl (for the rest of the shrimps leave as is). Mashed the shrimp heads in 1/4c water , drain and reserve liquid for cooking, discard shrimp heads.

Saute garlic and onions in olive oil.  When translucent, add shrimps, coconut milk, water and the green chili peppers.  Cover and let simmer for 5mins. (if you don't want it to be too spicy, take out chili peppers after 5 mins.). Add fish sauce to taste and a dash of sugar and the  pepper leaves. Let it simmer (medium to low heat), once the shrimps turns pink, then your dish is done.