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

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’•

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: 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˜‹

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

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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

My beefy goodness!

“I miss your tapa!”, my craving hubby said yesterday. So, just like a fairy godwifey,ย I whipped up his favorite breakfast meal..tapsilog! Egg, fried rice and everything nice! A beefy goodness on a plate .๐Ÿ’–

His wish is my command… Tada!!!

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If you’re a tapa fan like us, you might want to try my version. ๐Ÿ‘Œย 

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Elaine’s Beef Tapa

ย You’ll need:

  • thinly sliced sirloin or cut into strips
  • soy sauce
  • freshly ground black pepper
  • lots of minced garlic
  • cooking oil
  • sugar
  • salt

Process:

Marinate beef in soy sauce, pepper and a handful of garlic (one handful for every kilo of meat), reserving some for frying later. Leave for 30 minutes. Add a little water and put on low heat, simmer until tender. Drain and set aside. Heat some oil then saute left over garlic, before it nearly turns to light golden brown, add beef and toss until seared. Sprinkle one big pinch of sugar and another big pinch of salt then toss again. Repeat sprinkling of sugar and salt for 3 times or less depending upon your desired tapa taste. Yum, yum yum!

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Elaine’s note: You can prepare and tenderize beef days ahead as long as you will store it in the fridge in an airtight container together with the broth/brine to keep it tender and juicy. Drain just right before frying them. ๐Ÿ‘ Enjoy!

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