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.

How to make Minatamis na Saging

Minatamis na Saging is a simple Filipino dessert that is easy to prepare.  Whenever I buy a bunch of saba bananas half of it I make it into like this. It is optional  but I like to see tapioca pearls (locally called sago in the Philippines) in my sweetened banana dessert. 

Add caption

Minatamis na Saging

Ingredients:

6-8 pcs. or 1 kg ripe saba banana (plantain)

2 cups water

1 1/2 cups white sugar

1/4 tsp banana flavor

1/2 tsp yellow food coloring

1/2 cup cooked sago (tapioca pearls) - optional

Instructions:

1. Put water, sugar, banana flavor & food coloring in a pot.

2. Let it boil til the sugar is dissolved.

3. Add the sliced bananas.

4. Cover the pot.  Boil then lower flame and cook for 5-8 minutes or until the banana is soft. Some likes it well-cooked but I prefer an appearance that is not too soft. 

5. When it is nearly cooked add the tapioca pearls and continue cooking for 1 minute. Remove from heat. Transfer to a dessert plate and serve.

Homemade Pancake

fluffy & soft pancakes

Homemade Pancake

Ingredients:
(good for 4-6 people)

1 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
2 tbsp. sugar
1/2 tsp. salt
2 eggs
1 to 1 1/2 cups buttermilk or milk
1 tsp. vanilla extract
2 tbsp. vegetable oil

Direction:
1. Combine and mix all the dry ingredients in a mixing bowl.
2. In a separate bowl whisk together the eggs, 2 tbsp oil and vanilla.
3. Add the egg mixture to the dry ingredients. Do not over mix.
4. Pour one cup of the milk slowly to the batter and adding more to reach your desired consistency.
5. Lightly grease the non-stick pan and heat it over medium high heat. Pancake will look just like the above photo if you wipe off the "extra" oil from the pan.
6. Pour the pancake mix about 1/4 cup or more for bigger pancakes
7. Wait until the surface becomes bubbly. Flip the pancake and cook for
another 30­-45 seconds or until browned. Yield: 12-14 mini pancakes

How to make homemade buttermilk?
(Buttermilk will give your pancake a softer texture and more body than using regular milk).

1. Add 1 Tbsp. of white vinegar to an empty cup.
2. Add milk (whole, low fat, or skim) until the amount reaches one cup.
3. Whisk together and let stand for 5-10 minutes until the milk is curdled.

Easy Pancit Palabok Recipe

This rice noodle food is one of my family's favorite. 

Easy Pancit Palabok Recipe

Ingredients:
225-250 grams rice sticks noodles (bihon)
cooking oil
seasonings: salt, pepper, soy sauce & fish sauce

SAUCE:
1 liter water
1 shrimp bouillon cube
1 pork bouillon cube
2 1/2 Tbsp. annatto seeds soak in water for 15 minutes. 
1/2 cup cornstarch dissolve in water

TOPPINGS:
pork cracklings
350 grams ground pork 
8 pcs shrimp, chopped 
6 cloves garlic, minced
4 pcs hard boiled eggs
spring onions, chopped
calamansi or lemon wedges

Direction:
1. Soak bihon noodles in water for 1 hour.
2. In a large wok, fry garlic in oil until brown, set aside
3. Next is fry the shrimps. Season with salt & pepper. Stir & fry for a few minutes. Set aside.
4. On the same wok with the remaining cooking oil place the ground pork. Season with soy sauce, salt & pepper and continue cooking until brown. Transfer to a serving bowl about 3/4 of the ground pork leaving 1/4 portion on the wok then add the 1 liter of water, bouillon cubes and the annatto extract. Let it boil. Skim off the scum/foam. Simmer for 10 minutes. Pour the cornstarch to thicken the sauce. Salt & pepper to taste. Continue to simmer for 10 minutes more.
5. While the sauce is simmering, boil water in a large pot. Drain the soaked bihon and add into boiling water for about 1 minute or til noodles look transparent but not overcook. It won't take long. Drain water immediately and put noodles on a serving bowl.
6. For individual servings, put noodles on plate, ladle enough palabok sauce over noodles, and arrange all the toppings starting with crushed chicharon, followed by ground pork, shrimps, fried garlic and sliced eggs. Garnish with spring onions and serve with calamansi.
Serves 6.

Note: To extract color from annatto seeds soak the seeds for 15 minutes in water. Rub the seeds together until the seeds bleed in bright red orange color. Wear plastic gloves to protect your hands from stain. Strain the seeds. You may add water again to the seeds and repeat.

Photos:

Annatto seeds soaked in water

Palabok Sauce

Crushed Pork Cracklings

Sliced Hard Boiled Eggs (supposed to be)

Fried Garlic

Rice Sticks Noodles

Calamansi (from my backyard :D)

Spring Onion (from my pot :D)

Ground Pork

Pandesal (Filipino Bread Rolls)

Pandesal (Filipino Bread Rolls)

This recipe requires only 2 cups of all-purpose flour. I started from this quantity and I just doubled the recipe the time I perfected it. Happy baking :D


Ingredients:

2 cups all-purpose flour
1/8 teaspoon salt
1/4 cup vegetable oil
1/4 cup sugar (less 1 tsp for the yeast)
1 teaspoon yeast
1/2 cup warm water
1/4 cup bread crumbs

Procedure:

1. Dissolve 1 teaspoon of sugar to 1/2 cup of warm water then add the yeast and mix. Set aside till foamy (about 10 minutes)
2. In a large mixing bowl mix together vegetable oil, salt, and sugar followed by 1 cup of flour and then the yeast mixture. Add the remaining flour about 1/4 cup at a time until the dough pulls away from the sides of the bowl. If there is a remaining flour save it for dusting later.
3. Turn the dough onto a lightly floured surface and knead 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 cling wrap and let sit in a "warm" place until the dough has doubled in volume; about 1 hour.
5. Punch the dough, form it into a log, cut it into desired sizes, coat with bread crumbs and place on a lightly greased baking sheet.
6. Cover the rolls with a cling wrap and let it rise again for another 1 hour.
7. Preheat oven to 190 degrees celsius for 10 minutes.
8. Bake for 15-20 minutes or until golden brown. In some ovens it may reach up to 30-40 minutes. Yield: 9 pandesal


Note : For a sweeter dough, add more sugar (1 tbsp).
Storage: Keep in airtight containers/bags. Buns will last 3-5 days at room temperature.