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

 

img_2672

 

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˜‹

How to cook: White Pasta- Creamy Tuna and Mushroom Pasta

 

1 kilo spaghetti, cook according to package instructions

2 (250ml) All purpose cream 

1 can evaporated milk

2 small or 1 big tuna in can

1 big can button mushrooms, sliced

Salt + black pepper + cayenne pepper to taste

Fresh basil leaves

Italian oregano

Garlic

Onion

Olive oil

PROCEDURE:

Saute garlic and onion in olive oil. Add tuna in can and mushrooms, set aside brine. Season with salt and pepper. Add cream, milk and mushroom brine. Stir and simmer until bubbly. Sprinkle some cayenne pepper if you want it spicy or use spicy tuna. Serve seperately or toss in spaghetti noodles. Top with parmesan cheese and fresh herbs. Serve with garlic bread.  ๐Ÿ˜

Yum!!! 

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 : Hummus

Hummus is a creamy dip from the Middle East and is considered as a clean, healthy food. The main ingredient, chickpeas, member of the legume family, give you protein, good-for-you carbs, and fiber.

Homemade is always better than any store bought food. To make hummus, you’ll need:

1 can chickpeas
1/4 cup Tahini (ground sesame seed paste)*
2-3 cloves garlic
3 Tablepoons or more olive oil
Salt and pepper to taste
2 tsp or juice of half lemon
Cayenne pepper (optional)

Procedure:
Combine all ingredients except olive oil in a food processor or a blender. You can adjust the quantity of the ingredients to taste depending on how strong you want the flavor to be. Pulse to low speed while slowly pouring olive oil. You can always add more as you blend it, but if you add too much, you’ve got a sauce, not a dip. It really depends on how thick you like your hummus. Continue mixing until creamy.

Transfer into a bowl or dipping cup. Drizzle a little bit of olive oil and a dash of cayenne pepper if you like it spicy.

IMG_7513.PNG

I tried it with a slice of toasted whole wheat bread and fell in love with it. You can also use it as spread or dip for veggie sticks, crackers or pita bread.

IMG_7512-0.PNG

*To make Tahini, I used a coffee grinder to puree seseame seeds and olive oil. Pulse until it forms into a paste.

REMINDER: Too much of everything is bad, so portion control is the key. A cup of hummus has 408 calories according to nutritionists.

How to cook: Kare-Kare (Beef Stew with Peanut Sauce)

Is Kare-Kare your favorite but seems so complicated to cook? Sometimes experimenting in the kitchen can be a little scary. Okay, maybe a lot scary. Well, we canโ€™t all live on Nilaga and Adobo forever, but thankfully, all it takes to homecook one of our favorite Filipino dishes is a helping hand. Thank you for trusting me to help you. ๐Ÿ˜Š

IMG_5703.JPG

Ingredients:

Beef chunks
Bok Choy Tagalog (pechay)
String beans (sitaw)
Eggplant (talong)
Creamy peanut butter
Atsuete seeds with lye water or lihiya* + water for orange color
Garlic
Onion
Fish sauce (patis)
Soy sauce (toyo)
Black pepper

Procedure:

In a stock pot, boil together beef chunks (I used Kalitiran), water enough to cover the meat, one onion cut into half, season with patis and pepper. Simmer until tender. Reserve broth. You may add ox tripe (twalya), boil them separately with water, vinegar, salt and pepper until tender. Discard broth of tripe.

Steam pechay and sitaw separately. I use a shallow non stick pan with water just on its floor, add salt, then put veggies. Cook until green color becomes vibrant. Do not overcook. Set aside. Fry sliced eggplants in a small amount of olive oil to bring out it’s natural taste. Set aside. You may add banana flower/ blossom (puso ng saging), steam them separately as well.

Saute garlic and onion. Add atsuete water, fish sauce, pepper and reserved beef broth. Add peanut butter, stir well because sauce will become thick. Adjust taste according to your preference. You may add sugar if you used unsweetened peanut butter. Toss in beef. Add veggies just before serving to maintain color and texture.

Serve with shrimp paste (bagoong) available in grocery stores or you can make your own too. Wash and drain alamang. Saute garlic and onion in olive oil. Add alamang, season with a few drops of soy sauce, sugar and pepper flakes or sili labuyo, if you want it spicy. Saute until slightly toasted then drizzle with more olive oil.

You can also use the same peanut sauce recipe for other Kare-kare variations: Seafood (clams, squid, mussles, crab, shrimp), Pork leg (pata), Bagnet or Lechon Kawali.

This recipe is just something to help you build up your culinary powers. See, wasnโ€™t that easy?

I hope you and your family will like it. Happy weekend!

๐Ÿ’•
Elaine

Note:
*Asians use lye water in dessert making such as the Filipino rice cake suman sa lihiya. Using it will extract color from atsuete seeds giving a red orange color. It is available in bottles like that of vanilla extracts in supermarkets or local wet markets.

*****

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

BANANA WALNUT CREAM CAKE

Want to make a cake but can’t bake?

If you are too busy or lazy to face your oven but has a sweet-tooth, or need to impress your guests, or simply want to entice and satisfy your loved ones’ cravings for a dessert, then recipe is a must-see, a must-have and a must-try. You don’t need to be an expert to make a delectable creation. ๐Ÿ˜Š

Here’s a go-to, fool-proof, no-bake, homemade cake that you can make. I’m happy to share this with all of you. ๐Ÿ˜˜

Elaine’s Banana Walnut Cream Cake

20140715-141106-51066997.jpg

For this beautiful, reach-for-another-slice dessert, you will just need:

1 (200g) pack graham crackers
2 (250ml) tetra brick all purpose cream
1 (300ml) can condensed milk
8 pieces or more big Lakatan bananas
A handful of walnuts (optional)

You’ll also need:

An electric mixer or a wire whisk and a mixing bowl to whip the cream
Freezer-safe plastic container ( I used a Lock and Lock 9x6x3 container)

How to:

Put all purpose cream in your freezer door compartment for at least 6 hours or chill overnight in the fridge. When your cream is ready, prepare bananas by slicing them in circles and set aside. Pour contents of chilled cream tetra boxes into a bowl and whip them until doubled in volume. If you are using an electric mixer, a good 5 minutes in high speed is perfect. I use my ever reliable Kitchen Aid Artisan stand mixer, I get the perfect results everytime. You may use a wire whisk but you will achieve the desired thickness and fluffiness of the cream after about 15 minutes of manual whipping. Then, add condensed milk and continue whisking until fully incorporated. If cream is still thin, put the bowl in the freezer for 15 minutes and whisk again.

Prepare crust by lining your container with graham crackers. Pour cream mixture until layer is covered. You can do one thick cream layer or multiple layers by alternating graham crackers and cream. The sliced bananas are in the middle after a cream layer, or can be used as toppings. Repeat process until the container has been filled. Cover and freeze for (how long can you wait?) atleast 12 hours or depending on your freezer settings. I usually make this in the evening so my children wouldn’t be tempted to ask for a slice. Cake should be frozen enough to cut through and pull out a slice. Sprinkle with walnuts before serving and enjoy!

20140715-141005-51005009.jpg

Tips: You can use your favorite fresh fruit fillings or toppings like mangoes, peaches, kiwi, strawberries or any fruit in season. The possiblities are endless. You can also control the sweetness by reducing condensed milk into half. Happiness is homemade indeed! ๐Ÿ‘

Thank you for dropping by my test kitchen. Let me know how you had fun making it or how your family and friends loved it. Don’t forget to take some photos and tag me. ๐Ÿ“ท๐Ÿ“ฑ Loving is sharing. ๐Ÿ˜˜

With love, ๐Ÿ’•
Elaine