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

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

Meatballs, who doesn’t love them?

Meatballs are versatile, kid-friendly, affordable and delicious. They were known for appetizers but later on enjoyed as part of the main dishes. My kids love them with rice or with spaghetti in tomato meat sauce.

There are lots of versions all over the world. You may use ground pork, beef, chicken or veal, depends which one you prefer. My recipe uses ground beef sirloin and ground lean pork. I added bread crumbs and egg to the usual recipe. They are more than just binders and fillers, they enhance flavor and tenderness.

The exciting taste and the vibrant colors will perfectly fit your holiday table. 12 festive giant meatballs are ready in 30 minutes or less! Happy cooking! ๐Ÿ˜Š

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Ingredients:

Meatballs:
1/4 kilo ground sirloin

1/4 kilo ground lean pork
salt and ground pepper to taste
4 cloves garlic, grated
1 big onion, grated
1 tsp Worcestershire sauce
1 large egg
1/4 cup bread crumbs
Cooking oil for deep frying

Marinara sauce:
Tomatoes, diced
Italian style tomato sauce
1 handful fresh basil leaves
Sliced onions for toppings
Olive oil for sauteeing

How to:

Combine all ingredients for meatballs. Use a light hand when combining ingredients and forming meatballs for tender, juicy results. Use a medium-sized ice cream scooper to measure. Heat oil for deep frying, drop meatballs carefully. Cook until outside are slightly toasted. Drain on paper towel. Set aside.

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In a frying pan, saute sliced onions in olive oil until caramelized. Set aside.

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Marinara sauce: Saute garlic and diced tomatoes in olive oil. Add tomato sauce, salt and pepper to taste. Simmer until reduced and thickened. Add chopped basil leaves.

Dip and roll meatballs into sauce. Top with caramelized onions and chopped basil leaves. Serve warm or on a sizzling plate. Enjoy! ๐Ÿ’‹

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Elaine’s tips:

1. Grating the garlic and onion instead of chopping, helps it cook through instead of staying crunchy and raw-tasting.
2. Substitute for worcestershire sauce can be a mixture of soy sauce, white vinegar, sugar and hot sauce.
3. Use a small heavy sauce pan in deep frying so you’ll need less oil rather than using a wide-mouthed frying pan.
4. Instead of using a thong when scooping out cooked meatballs from the fryer, use a slotted ladle in order to keep their perfect round shape. Meatballs tend to crumble when hot.

*Special thanks to my daughter Jiann for the snapshots! ๐Ÿ’ž