Seafood Chowder

1 whole onion, diced

2 tbsp flour

1 slab bacon

2 potatoes, cubed

2 cups clam juice

1/2 cup of cream

salt 

pepper

bay leaf

oregano

saute onion until soft, add bacon and cook until brown, 

add flour and stir well scraping the pan for all the good flavorful stuff from the bacon,

add the potatoes

shrimp, crab meat, white fish, 

add clam juice, salt, pepper, bay leaf and oregano

bring to a boil until thick

add the cream

let simmer for a few minutes

season to taste

voila!

Coffee Cocoa rubbed chicken roast with roasted veggies

I had been wanting to sample on coffee rubbed ribs for the longest time. Ever since i became a mom my cravings were less gratified as i would rather stay home with Ysabela and force myself to try to cook that which i am craving rather than spend a ridiculous amount of time stuck in traffic.

I had some of my good friends coming over so i said why not give it a try.

t'was good (at least thats what they said)

this was fairly easy to make  

For the dry rub i mixed 2 tbsp brown sugar, 1 tsp salt, 1 tbsp cocoa powder, 1/2 tsp of cinnamon, 1/2 tsp of cayenne pepper, 1 tsp of Paprika and 1 tbsp espresso powder

1. smile (you can do this)

2. Clean the chicken and rinse with cold water (set aside to dry or dry with a clean towel)

3. rub generously with butter (this will help make the skin crispy)

4. rub with the coffee and cocoa mix

5. refrigerate for atleast an hour

FOR THE VEGETABLES

Slice and/or cut onions, carrots, potatoes into same size pieces

season with salt and pepper

and thyme

(i added 3 cloves of crushed garlic and green beans)

DRIZZLE CHICKEN AND VEGGIES WITH OLIVE OIL

ROAST VEGETABLES AND CHICKEN AT THE SAME TIME around 30-40 minutes in a 350F oven (you can also grill it if you wish)

Baste chicken with its juice every now and then

if the chicken browns easily, cover with foil and continue roasting until cooked

this will prevent the skin from burning.

Seven minute frosting frosted cupcakes

June-July 2012 kitchen adventures

Banana Crunch Muffin

Oven Roasted Garlic Rosemary Chicken with roasted vegetables and homemade gravy

Dalandan Soda Pork Adobo

Veggie Stir fry (top)
Crispy Rosemary Salmon Belly (bottom)

Potato Gnocchi with mushroom in creamy butter parmesan sauce

Chocolate buttercream filled yellow batter cake

my crab omelette

May-June 2012

I know its been more than a month since my last post.

but I have been running out of time lately... 

so i'm sharing pics of some of the goodies i have had the chance to make & enjoy this past month

Banana Muffins

Yellow batter cake layered with black magic chocolate cake and cream cheese filling with nuttela buttercream

carrot crunch muffin

chocolate chip banana crunch muffin

Dynamite Chili

freshly made basil pesto and tuna pasta

chocolate cupcakes

Singaporean Chili Crabs

Red Velvet Cake

Molten Chocolate cake

I miss my sisters (this applies to both my biological sisters and girlfriends)

we used to dine at Cyma and share an order of Skolatina after eating salad, pork chops and gyros, & gossip haha

and because i miss them so, this is for them

ate kay, gelli, diane, tian & worthy

molten chocolate cake

3 eggs

1/2 c sugar

1/2 cup flour

1 stick butter

1 teaspoon vanilla

8 oz semi-sweet chocolate

preheat oven at 400F

in a double broiler melt together butter and chocolate. I used my Bela's steamer as a makeshift double broiler and it worked hehe. set aside

beat eggs, sugar & vanilla

pour onto chocolate mixture and mix until well incorporated

add flour and mix well until batter is smooth, lump free and shiny

grease ramekins and fill with batter

bake for 12-15  minutes

Ginger Soy Marinated Dory wrapped in Pandan Leaves

Lent equals no meat fridays so here's one fish recipe i came up with to satisfy my always hungry tummy on good friday.

GINGER SOY DORY IN PANDAN LEAVES

1 tbsp oyster sauce
1 tbsp light soy sauce
2 tbsp water
1-2 tbsp sugar
1 tbsp rice wine vinegar
3 cloves minced garlic
2 tsp minced ginger
1 tsp sesame oil

Mix all ingredients and Marinate dory for atleast 30 mins. Set aside the marinade.
Wrap fish in pandan leaves and secure with a toothpick
Shallow fry til fish is cooked through
Garnish with toasted sesame 

bring excess marinade to a simmer, this will be your dipping sauce just in case you still need one. 

Churros with White chocolate coco cream sauce

I haven't been in the kitchen for the longest time

have so little time these days that the short time i have for myself i spend on my daughter.

anyway, just so i can make her snack time fun i decided to make her some churros.

CHURROS

In a small pan warm, 2 inches of oil. set aside while you prepare your batter.

In another pan simmer 1 cup of water, 1/4 cup of butter & 1/4 teaspoon of salt

add 1 cup of All Purpose Flour and stir until the dough pulls from the sides and forms a ball

Remove from heat and add stir in 4 eggs

and 1/2 cup sugar. mix until well incorporated.

Fill the pastry bag with a star tip with the batter

and pipe onto the frying pan with oil.

fry each side for 3 mins or until slightly golden.

drain in paper towels.

voila... churros!

for the dip

i melted white chocolate chips and mixed them in my coconut cream sauce 

(coco cream with sugar and heavy cream)

i made a horse shoe shaped one for my daughter and she loved it

enjoy.

Eggplant maki

A good friend of mine shared her stuffed eggplant recipe on facebook the other day. Boy oh boy did the picture made my stomach grumble... the picture screamed of yummy-ness that I dropped everything i was doing and went straight to the kitchen to cook.

Once in the kitchen i was faced with a predicament, it was an "ARE-YOU-KIDDING-ME? moment... The eggplants in Australia must have been healthier, they were round and plump and easy to slice and stuff, while the eggplants in my kitchen were long and thin with a circumference of a little less than an inch (loser!!!).

So anyway, i didn't let that deter me, i figured i can just slice the eggplants lengthwise and roll them...

all good! 

Ingredients:

Eggplants, sliced thinly lengthwise 

Corn Flour

1-2 egg, beaten

1/4 kg of ground pork

1 onion finely chopped

2-3 cloves garlic minced

1 celery stalk finely chopped

1 carrot grated

1 tbsp chinese five spice powder

1. mix pork, garlic, onion, celery, carrot and five spice powder. (I used my hands, its more fun)

2. to assemble, place 1tsp of the meat mixture on the end of an eggplant slice, role and secure with a toothpick seam side down, dredge with corn flour, dip in egg and then dredge (again) with corn flour.

3. shallow fry on low-medium heat til all sides are browned. you can remove toothpick once the seam side has browned and crisped up...

serve with chinese black vinegar as dipping sauce, or balsamic vinegar

and eat using chopsticks!!! because its more fun...

Enjoy!

Pineapple infused spice rubbed Babyback Ribs with Oriental garlic bbq sauce

Today is probably one of those days where my happiness meter is HIGH.

why? 

well let me count my blessing

1. I woke up because my daughter wanted to snuggle with me. (i am so so so lucky)

this made me so that happy i made her some mini cheese crepe for morning snack (okay 1 for her and 2 for  me)

2. Had mama's pork bbq for lunch

3. was able to exercise and walked about 3km with my daughter this afternoon

4. also I recently joined Human milk 4 human babies and helped a mum and her premie baby by donating BM today.

I was in such a feel good mood that i deserved some babyback ribs.

BABY BACK RIBS

1. pressure cook for 20-25 minutes, 1 slab of babyback ribs with about 2 cans of pineapple juice or until fully covered. 

2. drain (save the liquid)

3. For the spice rub combine 1 tsp each of rosemary, thyme, garlic powder, & paprika and 1/2 tsp each of salt and pepper.

4. rub the ribs with the spice rub generously. (show the meat some love and make sure all sides are covered)

5. In a griller on high, grill each side of the ribs until spices form a nice brown crust (or you can do what i did and pan sear all sides of the slab until brown)

6. for the sauce, combine 2-3 cloves chopped garlic, 1 tsp oyster sauce, 1 tbsp hoisin sauce, 2 tbsp catsup, 1 tbsp brown sugar and 1/4 - 1/2 cup of the leftover liquid from the pressure cooker or pineapple. let simmer and reduce for 5 minutes. add salt and pepper to taste. thicken with corn flour and brush or smother on ribs. 

Enjoy.

Colored Milky Pancakes for my Ysabela

I want to make every snack time a fun activity for my daughter Ysabela. 

And at her young age of 1, I often times let her actively help in preparing her snacks. She especially likes mixing batters for cookies and bars. (disclaimer: the clean up parts is the hardest part but you know we'd gladly mop floors just to see our tots happy)

So today, we made colorful mini pancakes. 

BASIC PANCAKE RECIPE

2 eggs
2 tablespoons of sugar

2 cups while milk

1 teaspoon baking soda

1 1/4 teaspoons baking powder

2 cups sifted flour

6 tablespoons butter, melted

In a bowl, sift together all the dry ingredients. (flour, baking soda, baking powder)

add the egg, sugar, milk & butter. Mix well until free of lumps.

Divide into bowls and add desired food coloring. (i used yellow, red, blue and green)

mix well and cook on a preheated non stick pan.

enjoy!

Pandan Chicken

my other saturday stress buster...

3 pcs chicken thigh or breast fillets skin on, (cut into large cubes)

1 tsp oyster sauce

2 tsp soy sauce (i used kikoman light)

1/4 tsp sesame oil

1/4 tsp pepper

1/2 tsp ginger juice (you can squeeze grated ginger for this)

2 tsp brown sugar

1. mix all ingredients together, taste marinade, add more sugar if too salty and marinate chicken for atleast an hour

2. individually wrap chicken in pandal leaves & deep fry until golden brown

3. use excess marinade and let simmer for about a minute, use as dipping sauce

Tres Leches Bundt Cake

I got pressured again today.

I just learned that the Bar Exams for this year has been set for October instead of November which means that i just lost a whole month to review. ;( Me, being the me that I am, instead of acting productively and reading at a faster pace, i ran to the kitchen to bake. 

It was very timely that when i checked my Instagrm, my friend posted a picture of a cake she just made. (Thank you to my friend Pepi for sharing her tres leches recipe)

anyhow here it is:

Tres Leches Cake

recipe adapted from Jaypee Plata

For the cake

only fill the pan three quarters up this is too much hehe

6 eggs, separated

1/4 tsp baking soda

1/4 tsp salt

1 c sugar

1/2 c melted butter

1 c all purpose flour

1. in a mixer with whisk attachment beat egg whites with salt and baking soda until soft peaks.

2. add in the egg yolks and sugar and beat for 30 seconds (resist the urge to over beat)

3. add melted butter (make sure that it has cooled)

4. divide flour and fold it in (by hand) in 3-4 batches

5. bake for 20-30 mins at 350F or until a cake tester comes out clean at the thickest part of the cake

For the Tres Leches 

1/2 c cream

3/4 c evaporated milk

3/4 c condensed milk

To assemble

While still hot poke holes all over the cake (poke as many times as you can)

spoon in tres leches mixture over the cake and allow the cake to absorb it

and then chill for at least an hour before serving (chill it well)

enjoy

Rosemary & Thyme Chicken Fillets on Parsley Cream Pasta with Bacon & Enoke mushroom

I miss my parents sorely whenever they drive back to La Union for the week. Our family bonds over food and I enjoy good food whenever they are around. I actually only cook whenever they aren't here because then i can only imagine good food while I settle with processed and canned goods. Hence this meal.





For the marinade

1/4 cup yogurt
1/4 cup olive oil
1 tbsp honey
1 tsp cayenne pepper
3 cloves crushed garlic
juice of half a lemon
1/2 diced shallot

1. mix all ingredients in a bowl and marinade chicken fillets for at least an hour.

2. pan sear the chicken until lightly browned

3. transfer in a pan and then bake in the oven for 20 minutes at 350F.

For the Pasta Sauce

about 1 cup of Parsley

1 cup of cream

salt

pepper

cheese (fontina, gruyere & mozarella)

enoke mushroom

minced garlic

onions

1. saute the bacon in a little oil until crisp. Set Aside.

2. saute onion and garlic for 2 mins

3. add the mushroom and continue to saute for another minute

4. add the cream and cheese and let simmer for 5 minutes

5. toss in pasta and serve hot

Chocolate Cake Truffles

One time big time as they say... I'll be busy over the next few months studying so I spent my leap day (most of it) in the kitchen baking & cooking coz i think I may not have the chance to do so for the longest time.

A friend of mine tagged me in a photo of cake pops in facebook recently and it has haunted me continuously over the past days. I know i wouldn't have peace until i made some but since I was too lazy to get myself some candy melts, my cake pops went from being pops  to chocolate cake truffles

anyway, these truffles are for my friend Diane who just passed the Bar Exams. I am so much proud of her.


For the cake
1 3/4 c all purpose Flour
2 cups granulated sugar
1 cup milk
1/2 cup vegetable oil
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/4 tsp salt
3/4 c cocoa powder
2 eggs
1 c boiling water
1 tsp vanilla

bake in a 350F oven for 15 minutes or until a toothpick comes out clean

for the Frosting
3 cups icing sugar
8oz cream cheese
1/2 c melted semisweet chocolate
1 tsp vanilla

For the chocolate coating

melt 1 cup of semi sweet chocolate on a heat proof pan and mix until glossy

crumble the cooled cake

mix in frosting adding half a cup first and then more until you get the desired consistency

its good when you get a crumby dough like consistency

using the palm of your hands shape them into balls and then freeze for at least an hour
coat with melted chocolate and then freeze

Voila!!!

Rosemary Garlic Soft Knots

I wanted to de-stress myself yesterday so I spent the whole afternoon (literally) in the kitchen.

hours were spent browsing through blog after blog looking for something to keep myself busy with til i finally settled with just two options 1. making Siopao and 2. my twist on Annie's garlic bread knots.

Patience indeed is a virtue and my impatience got the best of me. While going over the recipe for siopao I got lazy and impatient upon reading "let the dough rise and double its size for atleast an hour", i thought what the shiznits no way... i'll knead then wait, prepare the filling, knead again then steam before i can enjoy my food. NO WAY!!! My limit is an hour of waiting... which was what i read in the recipe for the soft knots only to learn later on that after that hour of waiting for the dough to rise, i'd still have to wait some 45 minutes more before i can put them in the oven... too late though as i read that part after i had gone to let the dough rest.

For the dough

3 cups bread flour

1 tbsp sugar

2 tsp. instant yeast

1 1/4 tsp salt

2 tbsp olive oil

1/4 cup milk

1 cup plus 2 tbsp warm water

1. in a mixer with paddle attachment, sift together all dry ingredients

2. create a well in the center and pour the oil, milk and water

3. mix until just well combined and the dough starts to form

4. change mixer attachment to dough hook and knead on low speed until elastic and smooth

about 7-8 minutes

5. transfer to an oiled bowl turning once to coat

6.cover with plastic wrap or towel and let rise or double in size for atleast an 1 hour

7. divide dough into 10 equal parts

8. roll into a log - around half an inch to an inch thick

9. tie into a knot, tuck the lower end up and the upper end down

10. let rest for atleast 45 minutes until puffy

11. glaze and bake at 350F for 15-17 minutes or until lightly browned

For the glaze

3 tbsp butter

3 cloves garlic

1/2 tsp dried rosemary

1/2 tsp italian seasoning 

tie into knots and tuck

do not disturb, let them sleep for 45 minutes under a warm blanket

glaze

Voila