Cheese Muffins

Cheese Muffins

Yield: 12

Ingredients:
2 cups all-purpose flour
1/2 cup sugar
1 Tbsp. baking powder
1 tsp. salt
1/2 tsp baking soda
1 1/2 cups grated cheese
1 cup buttermilk
2 eggs, beaten
1/4 cup vegetable oil

Procedure:
1. Pre-heat oven to 200-220°C
2. Whisk dry, whisk wet
3. Mix half of the cheese to the flour mixture. Make a well and add the wet ingredients.
4. Mix just until combined. Do not over mix.
5. Grease muffin tray including tops of the brim. Pour batter into muffin tins up to the brim.
6. Top batter with the remaining grated cheese. Bake immediately.
7. Bake @200-220°C for 15-20 minutes or until toothpick inserted in muffin comes out clean.

Note: Lower temperature to 180°C after 5-10 minutes of baking.

Oven-Baked Pork Ribs

Oven-Baked Pork Ribs

Ingredients:

800- 1 kg pork ribs (1 slab of spareribs)
1 cup brown sugar
1 1/2 tsp Paprika powder
2 tsp salt
1 tsp ground black pepper
aluminum foil

Direction:

1. Pre-heat oven to 135-150°C
2. Mix all dry ingredients together
3. Spread the mix evenly on both side of the ribs
4. Wrap ribs with aluminum foil. Important: Fold ends & sides tightly of the aluminum foil so that the steam will not escape.
5. Bake @135-150°C for 2 1/2 to 3 hours. After that you "may" rest the ribs for 1 hour without opening the pouch.  There is no hurry at this point.  When ready to serve open the foil & baste the ribs with its own liquid.  Set the oven to 280°C and bake it uncovered for 5-10 minutes til it gets slightly charred. Serve & enjoy!

Pancit Canton

Pancit Canton

(serves 4)

Ingredients:

cooking oil  

3 segments garlic, minced

1 medium size onion, chopped

1/8 kg pork meat, sliced

2 tbsp soy sauce

2 tbsp oyster sauce

1/2 tsp ground black pepper

3 cups water

1/4 kg pancit canton noodles

1 small pc carrot, julienned or thinly slice

4 leaves of Chinese Pechay or Cabbage, slice

1/2 of sayote, thinly slice

2 small pc of bell pepper (red & green), chopped

3 pcs Kentucky beans or 8-10 pcs snow peas (sitsaro)

10 pcs. fish balls, halved & fried

spring onions, chopped

calamansi fruit or lemon wedges

Direction:

1.  Heat 2 tbsp cooking oil in a pan. Fry in high heat all vegetables with constant stirring.  Leaves first.  Careful not to over cook to retain crisp.  It only takes less than 30 seconds to fry. Scoop the vegetables & set aside. Fry also the fish balls.

2.  In the same pan, saute the garlic & onion in 2 tbsp cooking oil. Next, add the meat and cook until slightly brown. Coat the meat with 2 tbsp soy sauce and cook further til almost all of its liquid is absorbed.  Add 3 cups of water, ground pepper, fish balls and 2 tbsp oyster sauce. Simmer for about 5-8 minutes. 

3.  Add the canton noodles then cover the pan with occasional mixing in medium heat.  Cook until the noodles is tender and the liquid is almost gone but not dry about 5 minutes.  Just before the noodles is cooked, add the fried vegetables and cook for 1-2 minutes more.  Put in a serving plate & garnish with chopped spring onions and calamansi fruit on its sides. Serve hot & enjoy!

Chocolate Muffins (with Streusel Topping)

Easy Awesome Oven-Baked Pork Ribs

Easy Awesome Oven-Baked Pork Ribs


Ingredients:

800- 1 kg pork ribs (1 slab of spareribs)
1 cup brown sugar
1 1/2 tsp Paprika powder
2 tsp salt
1 tsp ground black pepper
aluminum foil

Direction:

1. Pre-heat oven to 150°C
2. Mix all dry ingredients together
3. Spread the mix evenly on top of the ribs
4. Secure meat with aluminum foil. Seal ends & sides tightly.
5. Bake @150°C for 2 1/2 hours. After that you "may" rest the ribs for 1 hour without opening the pouch.  There is no hurry at this point.  When ready to serve open the foil & baste the ribs with its own liquid.  Set the oven to 280°C and bake it uncovered for 5-10 minutes til it gets slightly charred. Serve & enjoy!

How to make Pandesal (Filipino Bread Rolls)

Pandesal Recipe
Yield: 24-32 rolls


Ingredients:

4 cups all-purpose flour (plus more for dusting)
1/4 teaspoon salt
1/2 cup vegetable oil
1/2 cup sugar (less 1 tsp for the yeast)
2 tsp. yeast
275 ml. lukewarm water (or 1 cup plus 35 ml)
1/2 cup bread crumbs

Procedure:

1. Dissolve 1 tsp sugar to 275 ml lukewarm water. Add yeast. Set aside until foamy (about 10 minutes)
2. In a large mixing bowl, mix together oil, salt and sugar followed by 2 cups of flour and then the yeast mixture. Add the remaining flour 1/2 cup at a time and mix until the dough pulls away from the sides of the bowl. If there is a remaining flour use it for dusting later.
3. On a lightly floured surface knead the dough until smooth, supple and elastic (dusting more flour if necessary); about 10 minutes.
4. Transfer the dough into a greased bowl and turn to coat the dough with oil. Cover with a plastic wrap and let it sit in a "warm" place until the dough has doubled in volume; about 1 hour.
5. Punch down to release air. Form the dough into a log, cut it into desired sizes, coat with bread crumbs and place onto a lightly greased baking sheet.
6. Cover the rolls with plastic wrap and let it stand again in a warm place for 40-60 minutes.
7. Preheat oven to 190 degrees celsius for 10 minutes. Bake for 15-20 minutes or until golden brown.

Note: For a sweeter dough add 2 Tbsp sugar.
Storage: Keep in airtight containers/bags. Buns will last 3-5 days at room temperature.

Ensaladang Talong at Pipino

Ensaladang Talong at Pipino
This salad is a great appetizer or side dish to any broiled and fried dishes.  The cucumber can stand alone without the eggplant and so with the eggplant.  In English term this is called Sweet & Sour Cucumber Salad. The secret in making this vegetable salad is in the combination of ginger, onions & the sweet vinegar dressing.

Ingredients:

2 pcs. broiled eggplant (talong)
half green mango
half cucumber (pipino)
1 medium red onion
1 thumb size ginger
3 pcs. white chillies (siling pang sigang) - optional

Dressing:

1/4 cup white vinegar
2 Tbsp. white sugar
1/2 tsp. salt
1/8 tsp ground black pepper

Instructions:

1. Broil the eggplants (you may char grill or do stove top grilling using a griddle, or simply boil it). Peel off the skin if the skin is so charred.
2. Slice the broiled eggplant, mango, cucumber, onion, ginger & chillies to your desired thickness & or shape in bite-sized pieces.  Transfer to a serving dish.
3. Combine all the dressing ingredients together (vinegar, sugar, salt & pepper). Adjust the taste according to your preference. When about to be served,  pour the dressing over the vegetables. Enjoy.