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: 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 : 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.

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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.

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*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.

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

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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!

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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

Roasted Citrus Chicken

Hello everyone! I hope you all had an exciting weekend with your family. ๐Ÿ˜Š

Meal time is family time. We should spend more time with our family in the dining table than spending hours tied to the stove. ๐Ÿ••๐Ÿ•–๐Ÿ•—

To help you with a quick and easy meal, I am suggesting you to try this roasted chicken recipe with bursting flavors of citrus fruits. ๐ŸŠ๐Ÿ‹ So if you have a hectic schedule all week through, this is the recipe you can run to when your tummies are grumbling and you only have a short time to prepare. Huge flavors than can be done in a hurry! ๐Ÿ‘

Roasted Citrus Chicken

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Among all the roasted chicken recipes I’ve tried, this one is my family’s favorite…and the easiest too! I serve this with cabbage slaw, buttered corn kernels or mashed potatoes. ๐Ÿด๐Ÿ‘Œ If you have left over marinate/basting sauce, put over low heat and use as gravy. I hope you’ll like it! ๐Ÿด๐Ÿ˜‹

Thank you for visiting my kitchen. Youโ€™ve read this far โ€“ donโ€™t forget to follow me for more hassle-free recipes and cooking tips. Happy Monday! Happy cooking! ๐Ÿ˜˜๐Ÿ’‹

Update: Add rosemary or thyme for a more flavorful roast! Yum! 

Elaine’s note: Lemons, limes and oranges will stay fresh kept at room temperature, away from exposure to sunlight, for about one week. If you will not be using them within this time period, you can store them in the refrigerator crisper where they will keep for a longer period of time.