How to make: Kwek-Kwek

Kwek-kwek or dragon ball is one of the most popular Filipino street foods. They are bright orange battered and deep-fried hard boiled eggs that are served with a vinegar dipping sauce.


When we crave for some, here’s how we do it at home. ๐Ÿ˜Š


INGREDIENTS:

12 hard boiled chicken eggs or 2 dozens quail eggs

1- 1/2 cups + 1/2 cup all purpose flour

1/2 cup cornstarch

1- 1/3  cups water

Few drops of red and yellow food color

Salt + pepper

Cooking oil for deep frying

PROCEDURE:

1. Boil eggs for 15 minutes. Peel off shell and set aside. 

2. Whisk together 1- 1/2 cups flour, cornstarch, water, food color and salt + pepper to taste. Batter should be smooth and thick. 

3. Dredge the eggs with flour using the remaining 1/2 cup. 

4. Drop eggs to the thick batter and coat them using 2 spoons. 

5. Carefully drop coated eggs one by one into a pre heated pan with cooking oil to deep fry. Do not overcrowd. Make sure there’s room to roll eggs into the oil to maintain it’s form. 

6. Cook until coating is crisp. Let excess oil drip using a colander or paper towel. 

DIP

Combine apple cider vinegar or any vinegar of choice + salt, pepper, sugar & chillies. 

Enjoy! ๐Ÿ˜Š

Ampalaya Mojos ยฎ

My hubby, Jupi, reinvented ampalaya! Instead of the usual sautรฉed ampalaya paired with our fried fish, he made them into crispy chips! Yes, chips! Our kids loved ampalaya even more. ๐Ÿ’š

AMPALAYA MOJOS ยฎ

Core and slice ampalaya thinly. Pat dry using paper towel. Season with salt + pepper and cajun spice. Dip ampalaya slices lightly on scrambled egg, shake to drip off excess egg then dredge into flour + cornstarch mixture. Deep fry until crispy & golden brown. ๐Ÿ’š

Dipping sauce: mayonnaise + catsup + pepper/chili flakes

Enjoy! ๐Ÿ’š

How to cook: Spicy Ginger-Garlic Shrimpsย 

My hubby and I love to cook…and eat!ย Here’s one of his specialties and he’d like to share the recipe with all of you. ๐Ÿ˜Š

Jupi’s Spicy Ginger-Garlic Shrimps

Season 1 lb. (about 1/2 kilo) of shrimps with salt, pepper, chili powder, paprika and ginger juice*. Marinate for 15-20 minutes.*For the ginger juice: grate a palm sized ginger, extract juice and set aside. This step will make the dish more flavorful. Add half of the ginger juice to the shrimp marinade. Toast the ginger pulp until light golden brown then set aside.Finely chop 1 head of garlic then saute in 1/4 c butter and a tablespoon of olive oil. Sprinkle 2 tsps of flour. Whisk until combined. Add a little more salt and chili powder + sugar. Add 2-3 tablespoons of water or clear soda. My hubby put sake for a more distinctly flavored sauce. Add shrimps. Cook until they change in color. Do not overcook. Add remaining ginger juice. Continue cooking until shrimps are fully coated with sauce. Sprinkle toasted ginger pulp on top.ย Happy cooking and eating! ย ๐Ÿ’•

Cheesy Broccoli

Do you find it hard to feed your kids healthy? Do they always say no to greens and beans? Well, my secret ingredient is always cheese. My kids never knew their love for broccoli if not because of this recipe. Now, get ready to say cheeeese!

EASY CHEESY BROCCOLI

A bunch or more of broccoli flowers  (blanched)

1 tetra brick all purpose cream

1 box (200g) cheese (grated)

1/2 stick butter

6 cloves of garlic
  
Blanching is cooking by immersing briefly in boiling water until the color is bright green. To avoid overcooking, stop the cooking process by removing them from the boiling water and by dropping them in a bowl filled with icy water, then drain. Arrange them in a baking dish/pan and set aside. 

In a separate pan, melt the butter over low heat. Then, saute finely chopped garlic until light golden brown. Do not burn them. Set aside.

For the cheese sauce: Combine the cream and grated cheese in a sauce pan. Use a wire whisk to continuously stir until smooth and creamy. Season with salt and pepper. Pour the cheese sauce onto the pan of broccoli and put it in your oven, setting the broiler at high heat. Broil until cheese is bubbly and golden. Drizzle garlic buter on top and broil for another 3-5 minutes. Serve while hot. Enjoy! ๐Ÿ˜˜

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If you enjoy this recipe and this test kitchen, please be sure to share your good news with us and others. I welcome your comments, as well as your own recipes and kitchen tips. As our test kitchen grows and reaches a lot of households, I hope to provide an even stronger community of support, reflection, and shared blessings. Greetings of peace and love to you all.๐Ÿ’‹๐Ÿ’ž

How to make: Buffalo Wings

Buffalo Wings! One of our family’s favorites! Crispy breaded chicken wings, coated with spicy- tangy- finger-licking red sauce! Yum! 

So, we made a homemade version and we have been making them ever since! 

This is how we do it:

Fried Chicken– Wash and split chicken wings. Season and marinate in patis or salt + pepper according to taste. Sprinkle with flour, enough to cover the chicken, making a batter coating. Then dredge back in flour. Shake off excess flour before deep frying until golden brown. Set aside. 

Sauce– In a sauce pan over medium high heat, melt butter. Add tomato catsup, hot sauce, sugar, pepper and a drizzle of worcestershire sauce. 

Toss chicken into sauce. ๐Ÿ˜Š

Dip– Grate 4 cloves of garlic then add mayo, milk to make the mayo thinner, then salt + pepper to taste. 

Enjoy! ๐Ÿ˜Š

If you enjoy this recipe and this test kitchen, please be sure to share your good news with us and others. I welcome your comments, as well as your own recipes and kitchen tips. As our test kitchen grows and reaches a lot of households, I hope to provide an even stronger community of support, reflection, and shared blessings. Greetings of peace and love to you all.๐Ÿ’‹๐Ÿ’ž

How to cook: Kiam Pung- A Chinese style Paella

Pork asado

  • Porkloin
  • Star anise
  • Soy sauce
  • Pepper
  • Sugar

Slice meat in strips and marinate in soy sauce, pepper, anise and sugar. Simmer until meat is tender and sauce is thick. Remove anise. Set aside.

Stir fried mongo sprouts (togue)

  • 1/2 kilo togue
  • Garlic
  • Onion
  • Salt+pepper to taste

Saute garlic and onion. Add togue and toss until half cooked. Set aside.

Sticky soy rice

  • Cooked rice
  • Oyster sauce
  • Soy sauce

Add oyster sauce and soy sauce to fried rice. Mix until combined.To assemble: Scoop rice in a bowl, then top with togue, asado, adobo peanuts and spring onions.

Lai cha o! ๐Ÿ˜‹

If you enjoy this recipe and this test kitchen, please be sure to share your good news with us and others. I welcome your comments, as well as your own recipes and kitchen tips. As our test kitchen grows and reaches a lot of households, I hope to provide an even stronger community of support, reflection, and shared blessings. Greetings of peace and love to you all.๐Ÿ’‹๐Ÿ’ž

Pan-seared Salmon Bellies


Method: Wash and remove scales of salmon bellies. Season with salt + pepper and drizzle with lemon juice. Heat the extra virgin olive oil in a grill pan until it is beginning to smoke, then put the salmon bellies, skin side down. Sear for 2 minutes each side. Do not overcook. 

Best enjoyed with buttered veggies with quail eggs and cream, called Veggie Pastel.

 Belly good!!! ๐Ÿ˜Š

If you enjoy this recipe and this test kitchen, please be sure to share your good news with us and others. I welcome your comments, as well as your own recipes and kitchen tips. As our test kitchen grows and reaches a lot of households, I hope to provide an even stronger community of support, reflection, and shared blessings. Greetings of peace and love to you all.๐Ÿ’‹๐Ÿ’ž

How to make: Churros

INGREDIENTS

1 cup water

1/2 cup unsalted butter

2 tablespoons sugar

1/4 teaspoon salt

1 cup all-purpose flour

3 large eggs

Vegetable oil, for deep frying

Confectioners’ sugar or granulated sugar + cinnamon powder, for dusting

Dipping  sauce, optional

DIRECTIONS
In a medium pan, combine water, butter, sugar, and salt; bring to a boil over medium-high heat. Reduce heat to low, and sift in flour, stirring until flour comes together, leaving the sides of the pan.

Transfer flour mixture to bowl of an electric mixer fitted with a paddle attachment. On low speed, add eggs, 1 at a time, beating until incorporated after each addition; spoon mixture into a pastry bag fitted with a large open-star tip.

Heat 4 to 5 inches oil in a large frying pan. Holding pastry bag a few inches above the oil, squeeze out batter, cut off 4-inch lengths with kitchen shears. Fry until golden brown all over, about 4 minutes. Transfer churros to a paper towel-lined plate to drain.

Dust churros with confectioners’ sugar or roll in cinnamon sugar.  Serve immediately with chocolate, peanut butter or caramel dipping sauce.

These personalized churros made my hubby smile! ๐Ÿ˜Š

How to make: Homemade Fruity Ice Cream

My children and I love ice cream! I bet you love it too! Here’s a fool proof, do-it-yourself ice cream recipe that will make you do all flavors using your favorite fruits in season! Yummy and healthier than any store-bought ones. โค๏ธ
Here’s how:

1. Chill 2 tetra packs of all purpose cream overnight or until set. Do not freeze. 

2. Chill fruits.

3. Using your blender, purรฉe fruits, add chilled cream and pulse until double in volume. A stand or hand mixer will make the output better but a blender will do if mixer is not available. 

4. Add condensed milk as sweetener– amount depends on how sweet you want your ice cream to be. I use only 3/4 of a 390 grams can. Blend until well incorporated.

5. Pour in a tub, freeze and enjoy!!!
Here are some flavors we’ve tried and loved:

  
Avocado ๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹
   
Mmmmmmango!

  
And strawberry!! โค๏ธ๐Ÿ“โค๏ธ

Try it soon and let me know how you loved it. ๐Ÿ˜Š

Sweet summer cheers!!! 

Love,

Elaine 

How to make: Fluffy Pancakes

Me and my family love pancakes. We enjoy them with butter, slowly melting on top, drizzled with honey or caramel and dusted with cinnamon, best paired with bacon, sausages and hot chocolate! ๐Ÿ˜‹

There are many choices of premixes in the grocery but I assure you, after trying this recipe, you will never pass that aisle ever again. Here’s how I whip our all-time favorite Sunday breakfast. ๐Ÿ™‚ Good morning, pancakes! ๐ŸŒฅโ›…๏ธ๐ŸŒค

 

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Ingredients:

1-1/2 cups all-purpose flour

3 tbsp granulated sugar

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1-3/4 cups buttermilk*

1 egg

2 tbsp butter, melted

2 tsp vanilla

1 tbsp canola oil

Preparation:

In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. In another bowl, whisk together buttermilk, egg, butter and vanilla. Pour over dry ingredients and whisk until combined but still slightly lumpy.

Lightly brush large nonstick skillet or griddle with some of the canola oil. Heat over medium-high heat. Scoop batter onto pan. Spread slightly using the back of your ladle to form pancakes. Cook until bubbles appear on top, about 2 minutes. Flip and cook until bottom is golden brown, about 1 minute.

Elaine’s tips: *For buttermilk substitution, use 1-3/4 cups of fresh milk + 1- 3/4 tablespoons of white vinegar. Stir and let sit for 5 minutes. This will make your pancakes light, fluffy and yummy! ๐Ÿ˜‹