Quick Chicken Pastel

Ingredients:

Quail eggs

Onion

Garlic

chicken filet

Sausage

Mixed vegetables (carrot, corn, green peas)

Evaporated milk

All purpose cream

Chicken buillon

Fish sauce

Mushroom (optional)

How:

Hard boil quail eggs. Peel and set aside

Saute onion, garlic

Add chicken filet

Once browned, add sausage

Add mixed vegetables

Add milk, all purpose cream and chicken buillon

Add quail eggs

Add mushrooms if you have

Add salt, pepper and fish sauce to taste

Hallelujah Waffle Brownies

This is by far the bestest baked-not-baked goodie that we have made. It's a pre-mix, but I never expected it to be this good!!

Here it goes...

Goodbye Maya Pancakes. I found my new pre-mix love.

Goya Brownie Mix Chocolate Supreme (Php 165 only). Just cook it according to package instructions, which means combining 1/2 cup water, 1/3 cup oil and 1 egg, and mixing it with the brownie mix and a gooey chocolate syrup that comes with the mix.

We sprayed oil on our handy Imarflex waffle maker and put in about 1/4 cup mixture per section. Allow to cook for about 3 to 3.5 minutes per batch.

When I took it out of the waffle maker, it seemed too soft and I couldn't get a good solid piece since it keeps crumbling.

My camera phone doesn't do it justice

But, oh my God, when it cools down, you have such a delicious waffle brownie! It was crisp on the outside but moist on the inside. And. Oh. So. Chocolatey!

So surprisingly good that I had to rave about it with expletives.

Next time, we will add nuts and marshmallows. Or maybe even vanilla icecream. It's so good!!!

Ate is the best bowl cleaner ever. :)

Try this mix out and let me know what you think. Or if you happen to find a brownie recipe as good as this, let's try that! :)

You may also want to read about how I make lambing to your dad (no, that post is not for adults only!)

Banana oatmeal cake

Banana is a semi-staple food in our household, especially since Ate loves it so much. So when we started with our baked-not-baked goodies, it was the perfect ingredient to experiment on.

We first made banana bread using a rice cooker. (More on that on another post) This time, we are making it on our turbo broiler. :)

We got this recipe from panlasangpinoy.com. I made notations on the changes that I made.

Ingredients are:

• 1 cup mashed banana -- I used 4 medium sized slightly overripe ones.
• 1 cup sugar
• 2 eggs
• 1/2 cup cooking oil
• 1 tsp salt
• 1 tsp vanilla essence -- I used 1 1/2 tsp
• 1 1/2 cups all purpose flour -- I used 1 cup flour and 1/2 cup of quick cook oatmeal
• 1 tsp baking soda -- I only have baking powder on hand, and I read here that "you will need 2 or 3 times as much baking powder for the same amount of baking soda to get the same amount of leavening power, and you may end up with something that’s a little bitter tasting, depending on the recipe". But, uhmm.. I just used 1 1/2 tsp baking powder this time.

Basically, just mix all the dry ingredients in one bowl, and all the wet ingredients in another. Once done, combine the two mixtures and put in a greased baking pan. You need to grease the pan to make sure the bread doesn't stick to it once done.

Remember we are using a turbo broiler for this recipe. We pre-heat the broiler at 350 deg Fahrenheit for 10 minutes. Then we put in the baking pan and set the broiler for another 50 mins (still at 350 deg F).

See the center part? That was where your dad kept pinching off pieces to taste.

It was a hit! Everybody loved it, especially Miko! :) It was moist and had just the right amount of sweetness. If I were to improve on this recipe, I'd probably add more bananas or maybe add half a cup of sugar (to which I know your dad will contest), or maybe put in some nuts. Your Dad suggests adding frosting. I'll consider doing this when I need to make gifts for friends :)

Let's experiment some more in the kitchen okay? Read about our kitchen adventures here. I love you!

A day of errors - Nov 2, 2014

Have you ever had those days when you are excited to try something but it doesn't work out the way you envisioned it?

Today was one of those. After such a fun-filled and prayer-answered day yesterday (will tell you about it soon), I was looking forward to make puto for snacks before we went to church. I had googled the recipe a few days back and was so excited especially since dad brought back Lola Dely's steamer from Antipolo.

Dad and I talked the recipe over and he was commenting that instead of buying the dry rice flour, we should buy the ready-to-use galapong instead.

To make the long story short -- the lesson learned here is rice flour is different from glutinous rice flour. Duh. Sayang, it was cheesy pa man din.

It was a good batch of kutsinta/tikoy/maja blanca though.

Later that night, I planned to cook food for Miko to eat throughout the next few days. I steamed squash and brocolli and proceeded to make him a vegetable patty. I just mashed the squash and brocolli, then added cheese and a scrambled egg yolk (since most allergens are found on the egg white). Then deep fried dollops of the mixture.

Lesson learned: stop cooking this for Miko. He doesn't like it. Ate and Kuya ate one patty each and refused more.

What are your misadventures in the kitchen? Let me know and let's laugh talk about it okay?




You can read about other kitchen adventures here.

Siopao Sauce recipe (naks!)

We bought a pack of cheap siopao at the supermarket last week. By cheap, I meant that the siopao was more like a mantao - puro tinapay. It's like the bola-bola filling was just 1/8 of the whole thing. Parang binobola ka lang na bola-bola siya. (Achiche! Corny!)

Tha pack of 10 also comes with 2 sachets of siopao sauce. Now for somethng that is more bread than meat, ofcourse you need a lot of sauce diba? So I did a quick google and found a recipe for siopao sauce. The recipe called for onions and garlic and star anise. Being the tamad that I am, I decided to skip those and made my own.

Today's blog is about how it was made. Naks!

What you need:
- pork cubes
- water
- sugar
- soy sauce
- worcestershire sauce
- salt and pepper
- sugar
- cornstarch
- Tito Franco as the taster - o diba, we love him that much! :)

How we did it:
1. Dissolved 1 pork cube in 1 cup water.
2. Added 2 tbsp sugar, 1 tbsp soy sauce, 1 tbsp worcestershire sauce.
3. Added salt and pepper to taste.
4. Tito Franco tasted it and complained that it was too salty.
5. Added 1 tbsp sugar. Still salty? Added 1 more tbsp. Salty pa rin? We added 1 cup water and 1 tbsp sugar. At this point, I dunno how much sugar was added. We just keep adding until I felt it was no longer too salty.
6. Once an agreement was made on the taste, we dissolved 1 tsp cornstarch in water. Add to the mixture and stir until thick.
7. Oops! Didn't thicken enough. Dissolved one more tsp cornstarch in some water.

Taste taste taste! Eventually, you'll get the right mix of salty and sweet, as well as the thickness that you're aiming for.

Dad loved it! Ginawang dip instead of sauce! Hahaha.

Not a very helpful recipe no? Treat me to siopao and I'll show you how to do it. Love you 'nak! :)

The *star* is the siopao, ofcourse, and not my sauce. :)

Quick and Sweet Bread Toast

Here's a quick snack that we love having for merienda --

What you need:

Bread, pan de sal is best

Butter or margarine

Sugar

What to do:

Spread  butter or margarine generously over one side of the bread. Sprinkle sugar on top. Microwave. I like this on low heat to ensure that the sugar is completely melted. If you only have hard, day-old bread, do not worry! Just put in a small container of water inside the microwave with the bread and, when you take it out, the bread will be soft again. 

Hope you like it!

 

 

Chikalang versus Palitaw

Chikalang is a quick-cook, heavy merienda from your lolo teng's hometown (zamboanga).

Add water to glutinous rice and mix until you get a claylike consistency. Form thin, pretzel-like knots, coat with sugar then deep fry. You need to make them thin so the inside will get cooked and soft, while the outside is crisp but not burnt.

Finished product :)

I like this with lots of sugar coating, well you know how much I love sweets. :)

This is like palitaw from the tagalogs, since they both use glutinous rice. The similarities end there. Palitaw is made into round mini-patties. It is cooked in boiling water, and you add the sugar coating (sometimes with desiccated coconut) after removing it from the water. It is soft all the way through. It is called palitaw because when you put the glutinous rice+water mini-patties into the water, it will sink. But as it cooks, it expands and rises to the surface of the water. "Lumilitaw", as the say in tagalog.

Photo courtesy of www.foodpick.me

I prefer chikalang. Which do you prefer? Any variants to these two treats that you can think of? Whip something up for your dad okay?

See you in the kitchen! :)

You can read about other kitchen adventures here.