MPALAYA CON CARNE

where beef or pork strips are stir-fried and sauteed until cooked, spiced with oyster sauce and added with ampalaya slices to complete its distinct taste - a little sweet and caramelized dahil sa oyster sauce na nanuot sa karne at ampalaya.. By the way, wag masyado lutuin ang ampalaya, its best when half cooked, tipong crunchy..

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steamed MANGO & CHEESE MUFFIN

1 1/2 cup cake flour/apf

3/4 cup wash sugar

1/4 cup evap

1 tsp baking powder

1/4 tsp iodized salt

4 pisngi ng mangga (durugin)

1 egg

1/3 cup unsalted butter (melted)

1/4 cup grated cheese

Procedure:

Salain lahat ng dry ing.haluin.ilagay na ang lahat ng wet ing.haluin hanggang wala ng buo buo.ilagay ang cheese.haluin ulit hanggang sumama na ang cheese.steam ng 20mins o hanggang maluto.med low fire..enjoy!!

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MOIST CHOCO CAKE

2 cups cake flour

1 1/2 cup sugar

1 cup cocoa powder

2 tsp baking powder

1 tsp baking soda

1 tsp salt

1 cup evaporated milk

2 tsp coffee ( dessolve in 1/2 cup warm water )

3 large eggs

1 cup vegetable oil

1/2 tsp vanilla

Procedure;

1. Pre heat steamer line greased baking pans and set aside.

2. Sift dry ingredients.

3. In another bowl mix wet ingredients pour into the dry ingredients and mix well.

4. Grease pan and pour batter.

5. Steam for 30 to 40 mins.

For choco fudge toppings;

1 Condenced milk

1/2 cup cocoa powder

1/2 tsp vanilla

3 tsp butter

In a pan mix together except buttet put in low heat and stir continously until thick put butter and spread into cake..

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Recipe of Tita Myr's Home made Specialties Leche flans..

2 big cans evaporated milk(Alaska)

1 big can condensed milk (Alaska)

8 pcs. eggs(5 yolks/3 whole eggs)

250 gms refined sugar

For the syrup:

For every 250gms brown sugar..add 1 cup water,lemon zest and a pinch of salt.

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MOCHA VANILLA CHIFFON CUP CAKE

2 1/2 cups of sifted cake flour

1 cup white sugar

2 tbsp baking powder

1/2 tsp salt

3 tbsp coffee ( dessolve in 3/4 cup

warm water )

5 eggs ( room temperature)

1/2 cup vegetable oil

1 tbsp vanilla extract

Baking Procedure;

1. Shift all dry ingredients ( flour, sugar, baking powder, salt) set aside.

2. Combine all wet ingredients( oil, egg yolk, vanilla, coffee dissolve in 3/4 cup warm water) mix well set aside.

3. Combine dry and wet ingredients using cut and fold method.

4. For merengue;

1/2 powdered sugar

5 egg whites

1/4 tsp cream of tartar

5. Using electric mixer beat egg whites, cream of tartar and gradually add powder sugar beat until stiff peaks form.

6. Mix egg yolk mixture and merengue using cut and fold method.

7. Pre heat oven to 170° F

8. Grease the baking pan with oil or butter.

9. Put slowly the batter to the pan.

10. Bake for 30 mins. Or until cook.

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pancit palabok

....

mga sangkap

1/2 kl pork minced

3 gloves garlic

1 onion

atsuete

11/2 tbsp fish sauce

salt n pepper to taste

0live oil

... paraan get one kAwAli then put olive oil tapos ilagay na yung garlic n onion

then after po yung atsuete tapos meat at all ingrdts n cook low heat for 45 mins..

For Sauce

2 cups pork stock or water

1/4 cup afp . arina

atsuete

3 fresh eggs

gata ( optional po)

1 tinapa boneless at tadtarin pino

1 tbs fish sauce

salt n pepper to taste

..... paraan mix all ingrdt then mix fir 3 mins po,,

after ilagay na sa low heat n

cook na po always mix siya

kapag malapot na ang sauce ok na..

3) in a same kAwAli put a olive oil n stir fry po ang prawns para sa topping

green onion

diba easy nQuick recipe

enjoy lang ka K@P

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CHINESE SOY CHICKEN

INGREDIENTS: (this is my simplified version, turo po ng aking Mommy Meding San Juan, dati ko landlady.. Maaring iba po sa alam or ginagawa nyo, or nakikita sa internet)..

1 whole chicken, whole or cut in halves diagonally

1/2 cup soy sauce (use low sodium if you like)

1/2 cup water

3 tablespoons brown sugar

3 tablespoon oyster sauce

1/4 cup lemon juice or soda

1 tablespoon fresh ginger, crushed and juiced

1/2 teaspoon cinammon powder

3 pcs. star anise

3 cloves garlic

chopped birds eye chilli or sileng labuyo (optional)

COOKING PROCEDURE:

Mix all ingredients except chicken and marinade the chicken in the mixture for at least 2 hours.. Boil slowly in a large pot over medium heat.

After the soft boil:

Add chicken, then let simmer 30-40 minutes, turning chicken occasionally.

Remove chicken from sauce and set aside in a serving platter.

Skim fat from the sauce, thicken it with cornstarch mixture (1 tsp cornstarch dissolved in 1 TB water) and pour the sauce over chicken.

Garnish, and serve with hot, steamed rice..

PALABOK

Bihon(babad sa tubig at pkuluan sglit)Tinapa flakesChicharon durogBawang ginisa my onti mntikaDahon cbuyasItlogKalamnsiSauce:Chicken/pork stockAtsueteConstarchChicken/pork cubesSaltCbuyas

Gisa cbyas lgyan chicken/pork stock lgyn atsuete at tmplahan ayon sa pnlasa nyo..last ung constarch n tinunaw sa onti tubig...

PALABOK

1 pack (1 lb) rice noodles (bihon) >>Sauce ingredients 2 tbsp cooking oil ½ lb ground pork 1 tbsp anatto powder 3 cups pork broth 1 piece shrimp cube 6 tablespoons all-purpose flour 2 tbsp fish sauce ½ tsp ground black pepper >>Topping ingredients: 1 cup boiled pork, thinly sliced and cut into small pieces 2 pieces fried firm tofu (tokwa), cubed ½ cup tinapa flakes (smoked fish) ½ cup chicharon (pounded) 2 hard boiled eggs,sliced ½ cup cooked shrimps (boiled or steamed) ¼ cup green onion or scallions, finely chopped 3 tbsp fried garlic 2 pieces lemon, sliced (or 6 to 8 pieces calamansi)

Instructions

1. Soak the rice noodles in water for about 15 minutes. Drain and set aside.2. Cook the sauce by heating a saucepan. Pour-in the cooking oil.3. When the oil is hot enough, put-in the ground pork and cook for about 5 to 7 minutes4. Dilute the annato powder in pork broth then pour the mixture in the saucepan. Bring to a boil (If you

are using anatto seeds, soak them first in 3 tbsp water to bring-out the color)5. Add the shrimp cube and stir and simmer for 3 minutes6. Add the flour gradually while stirring.7. Add the fish sauce and ground black pepper then simmer until sauce becomes thick. Set aside.8. Meanwhile, boil enough water in a pot.9. Place the soaked noodles in a strainer (use metal or bamboo strainer) then submerge the strainer in

the boiling water for about a minute or until the noodles are cooked. (make sure that the noodles are still firm)

10. Remove the strainer from the pot and drain the liquid from the noodles.11. Place the noodles in the serving plate.12. Pour the sauce on top of the noodles then arrange the toppings over the sauce.13. Serve with a slice of lemon or calamansi. Share and enjoy!