Chocolate Crinkles

It's one of my favorites cookies... it is soft, fudge like chocolate cookies coated in confectioner's sugar. Absolutely sweet and delicious! :)

3/4 butter or margarine
1 cup sugar
1 cup packed brown sugar
3 eggs
1 teaspoon vanilla
1 1/2 cups flour
1 cup cocoa
1/4 cup milk with 1 teaspoon calamansi juice (to make into sour milk)
1 tablespoon baking powder
1 teaspoon baking soda
powdered sugar to sprinkle on top of crinkles

Preheat oven at 350F.

Cream butter with the sugar. Beat in eggs, vanilla and sour milk. Sift together the dry ingredients except the powdered sugar and blend in the creamed mixture. Drop by rounded teaspoonfuls onto a greased baking sheet and bake until done (about 13 to 15 minutes). Allow to cool in the sheets and remove when they are firm. Using a strainer, sprinkle top of crinkles with powdered sugar.

Pichi Pichi

Pichi Pichi is another traditional Filipino delicacy made from grated cassava and sugar. It is a gelatinous dessert and can also be eaten as a heavy mid-afternoon snack. The concoction is placed in a mold and steamed until a sticky- gelatinous texture is formed. After steaming, this is coated with grated coconut for additional flavor.

2 cups grated cassava
2 cups white sugar
2 cups water
1 teaspoon lihia

Mix all ingredients and steam for 45-50 minutes. Slice or spoon and roll in grated coconut.

Chocolate Butter Cupcake

This is just a simple recipe that we can serve on special occasions or even just for snacks. We made it on October 31, 2011 for All Saint's Day and brought it in the cemetery to celebrate it with my other relatives. You can use any chocolate frosting that you like to make it more chocolicious! :)


3 cups flour
3/4 cup shortening
1 1/8 cups cocoa
1 1/2 teaspoon baking powder
3/4 teaspoon baking soda
3 cups sugar
3 eggs, whole
1 1/8 cups boiling water
1 1/2 teaspoon vanilla
1 1/8 cups buttermilk ( milk + 1 tbsp. vinegar )

Sift dry ingredients together. Cream the shortening, adding the sugar gradually until light and fluffy. Add eggs one at a time, beating well after each addition. Add melted chocolate. Add flour alternately with buttermilk and water. Add vanilla. Pour into prepared pan. Bake at 350F for 40 - 50 minutes.

Blueberry Muffins

My sister sent this Blueberry Muffins Mix from Australia and we decided to make muffins for our snack! I love it because it's not that sweet! Yummy....

Bread Talk

I bought these breads when I went to "Bread Talk" at Abreeza Mall. Their breads are really look yummy and found it so interesting that's why I decided to buy few of them.

"Chic Curry Bun"


"Get Cheesy"

"Rise and Shine"

"Std Sausage"

Beef Caldereta

Caldereta is another Filipino dish with Spanish influence. It is a hearty meat dish using goat meat, beef or pork combined with carrots, potatoes, olives, tomato sauce and liver spread. This is a popular dish served during special occasions.

2 lbs beef, cubed
3 garlic cloves, crushed and chopped
1 onion, finely chopped
4 cups water
1 cup red bell pepper, cut into strips
1 cup tomato sauce
1/2 cup liver spread or liver paste (processed using blender)
1 tsp. crushed chili
3 large bay leaves
2 cups potatoes, sliced
2 cups carrots, sliced
1 cup cooking oil
2/3 cup green olives
salt and pepper
8-10 pieces hotdog or sausages (optional)

1. Heat the cooking oil in the pan and fry carrots and potatoes until color turns light brown.

2. Remove the fried carrots and potatoes from the pan and set aside.

3. In the same pan where the vegetables were fried, saute the onions and garlic.

4. Add the beef and simmer for 5 minutes.

5. Add water and let the beef boil until tender (about 30 minutes if using pressure cooker or 1 to 2 hours if using an ordinary pot).

6. Add the tomato sauce and liver spread and simmer for 10 minutes.

7. Add the green olives, carrots, bay leaves, bell pepper, crushed chili , potatoes and sausages and simmer for 5 to 8 minutes.

8. Add salt and pepper to taste.

9. Serve hot and enjoy!

Courtesy of Panlasang Pinoy

Fried Pork Chop

Fried Pork Chop is another very popular dish among Filipinos. There are different ways to prepare it from simple salt seasoned and crispy fried ; or marinate it for at least 30 minutes and fry it.

4 pieces pork chop
3/4 cup soy sauce
1 teaspoon ground black pepper
1 teaspoon MSG (optional)
5 cloves of garlic, skinned and smashed
oil for frying

In a bowl, combine pork chops, soy sauce, ground black pepper, MSG and garlic. Mix well, cover, and set in the fridge for at least 30 minutes.

In a frying pan, heat enough oil about 1/4 inch deep and fry the pork chops for 5 minutes on each side. Serve with rice! Enjoy!

Courtesy of Filipino food lovers

Chicken Lollipop

Chicken lollipop is an hors d’œuvre or appetizer dish that is made from the middle and sometimes inner segments of chicken wings. The middle segment has one of the two bones removed, and the flesh on the segments is pushed to one end of the bone. These are then coated in a batter and deep fried. In the Philippines, it is considered as a main dish and is prepared in a simpler manner than the chicken lollipop dishes of India and other countries.

I tried it last night for our dinner and I just used chicken lollipops in a pack so I didn't have to cut and loosened the meat to shape it like a lollipop.

10 pieces chicken wings
1 1/2 cup bread crumbs
2 pieces raw eggs
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon ground black pepper
cooking oil

1. Season the chicken lollipops with salt and pepper and let it stand for at least 15 minutes.

2. Crack the eggs and transfer to a bowl then whisk.

3. Gradually add-in the all-purpose flour while whisking until a batter is formed.

4. Dip the chicken lollipop on the batter then to the bread crumbs.

5. Heat oil in a cooking pot then deep-fry the chicken lollipop under medium heat until the color of the outer part turns medium brown ( about 8 to 10 minutes ).

6. Remove the fried chicken lollipop from the cooking pot and transfer to a dish with paper towel. Let it stand until excess oil is absorbed by the paper towel.

7. Serve with your favorite dip. Share and enjoy!


Recipe: Panglasang Pinoy

Here's how to make chicken wings into chicken lollipops:

Tomato and Cheese Pasta Delight

I just used Macaroni instead of Spaghetti noodles!


6 cloves garlic, crushed
1 piece small onion, minced
100 grams ground beef
1 pouch (250 g.) Del Monte Tomato and Cheese Pasta Sauce
175 grams Del Monte Spaghetti, cooked

Saute garlic, onion and beef in 2 tablespoons oil for 5 minutes. Add Del Monte Tomato and Cheese Pasta Sauce. Simmer over low heat for 5 minutes, stirring occasionally. Pour over cooked Spaghetti or Macaroni. Makes 4 servings.

Macau Fried Rice

I made this Macau Fried Rice this morning for breakfast. It's my first time to prepare this kind of fried rice. It is quick, easy and delicious recipe. I don't have fried rice seasoning so I just used oyster sauce. Try it!

2 tablespoons oil
2 eggs, beaten
2 cloves garlic, chopped
1 piece Chinese chorizo, sliced
1 small pack of frozen mixed vegetables
6 cups cooked rice
1 pack fried rice seasoning

1. Heat the oil, then cook the egg, scrambled. Set aside.

2. In the same pan, add garlic and fried rice seasoning. Add chorizo and vegetables. Simmer for minute.

3. Add the rice and stir-fry until well combined.

4. Before serving, top with chopped scrambled egg.

Courtesy of Good Housekeeping

Mango Float

This is a simple dessert that you can prepare at home or in any special occasions. If you have mangoes, cream, condensed milk and graham crackers.... and you can easily make one. Others use an unflavored gelatin to keep it in shape and easier to slice.

5 pieces big ripe mangoes
2 cans (big) condensed milk
2 packs (big) all-purpose cream
4 envelopes unflavored Knox gelatin
Graham crackers


1. Slice the mangoes into thin and small slices.

2. Mix with condensed milk and all-purpose cream.

3. Pour Knox gelatin dissolved in 1 cup hot water.

4. Put a layer of graham crackers at the bottom of a square glass pan or any container.

5. Put on the crackers a layer of the filling of mangoes, milk and cream.

6. Repeat by putting a layer of graham crackers and the filling until you've used it all.

7. Crush graham crackers and put them on top.

8. Put it in the refrigerator and chill overnight.

9. Make sure it is cold when served.

10. Enjoy!

* You can add the condensed milk according to your preference and taste.

Garlic Bread 2

I tried this garlic bread recipe this morning for my breakfast with my favorite choco drink... Milo :)

4 pieces Hotdog bread or Pullman slices, cut diagonally into 3 to 4 pcs. per bun
1/4 cup butter or margarine
2 tablespoons garlic, minced

Melt butter in a pan. Add garlic. Cooked until slightly brown. Brush each piece of hotdog bread with a garlic mixture. To add color, add chopped spring onion, chopped parsley. or chopped fresh basil leaves.

Bake in the oven at 300F or in the oven toaster till golden brown.

* I used dried oregano leaves for additional flavor.

Courtesy of Filipino Kitchen Library

Abitsuelas Guisado

This dish is somehow popular in the Philippines because it is one of the easiest and quickest dish to cook and the ingredients are also simple, easy and cheap to buy which is affordable for all the people who are really in a tight budget.

I prepared this dish last night for our dinner. Try it! :)

2 tablespoons oil
3 cloves garlic, crushed
1/2 cup sliced onions
1/2 cup sliced tomatoes
1/2 cup ground pork
1 carrot, sliced
1/4 kilo abitsuelas or baguio string beans, cut into 1" lengths
1 cup water
pork bouillon
patis or salt and pepper to taste

Heat oil in a skillet. Saute garlic, onions and tomatoes. Add pork and cook until browned. Add the carrots and abitsuelas and the pork bouillon. Add water. Let simmer and cook until abitsuelas and carrots are tender but not overcooked. Season to taste.


* You can add shrimps if you want to.



Courtesy of The Maya Kitchen

Camaron Rebosado

Camaron Rebosado is a deep-fried battered shrimp served with sweet and sour sauce. It is known as Philippine version of Tempura except tempura has a light batter and served with soy sauce.

1/2 kilo large shrimps
1/2 teaspoon salt
1 tablespoon kalamansi or lemon juice


Batter:

1 egg, slightly beaten
1 cup cold water
1 1/2 teaspoons baking powder
1 1/2 cups All-purpose flour
1/4 teaspoon salt
oil for frying


Sweet and Sour Sauce:

1 cup water
1 teaspoon sugar
2 tablespoons catsup
1 1/2 teaspoons hot sauce
1/4 teaspoon salt
1 teaspoon cornstarch dissolved in some water


Peel shrimps but leave the tails intact. Devein and cut halfway through so the shrimps won't curl when they are cooked. Marinate the shrimps in salt and kalamansi or lemon juice. Set aside for a few minutes.

Prepare Batter: Combine egg and cold water. Add the sifted dry ingredients and blend well. Dip the shrimps in the batter. Deep-fry in hot oil. Serve with sweet and sour sauce.

Prepare Sauce: In a small saucepan, combine water, sugar, catsup, hot sauce and salt. Bring to a boil. Thicken with dissolved cornstarch.

Courtesy of Filipino Kitchen Library

Pork Steak

Pork is a variation of Bistek Tagalog. This recipe used pork tenderloin instead of traditional beef for a different eating experience but you can use pork chops or any pork slices for that matter.

500 grams pork tenderloin
10 pieces calamansi
3/4 cup soy sauce
1 tablespoon margarine or butter
2 tablespoons cooking oil
1 tablespoon garlic, minced
2 pieces onions, cut into rings

1. Clean pork tenderloin. Slice into thin fillets. Set aside.

2. Squeeze out calamansi juice over a small strainer taking care not to include calamansi seeds.

3. Combine calamansi juice and soy sauce in a bowl.

4. Combine margarine and cooking oil in the wok.

5. Add garlic and cook until brown. Remove garlic and set aside for toppings.

6. Add onion rings and stir with the pork pieces until onions turn transparent.

7. Add pork marinade. Let boil. Combine sauce well with the pork pieces.

8. Transfer to a serving dish and top with the browned garlic.

Courtesy of Filipino Kitchen Library

Pancit Canton

A noodle dish of Chinese origin that has become very much a part of Filipino cuisine. Pancit Canton may refer to Lo Mein or Chow Mein.

1/4 kilo shrimps
1 chicken breast or 1 medium chicken cut into small pieces
1 head cauliflower, cut into flowerettes
2 cloves garlic
1 medium chopped onion
1/4 cup lean meat (pork), sliced
2 pieces chicken liver, cooked and sliced
salt to taste
2 tablespoon soy sauce
1 1/2 cups chicken broth
1 carrot, cut into strips
1 small cabbage head
100 grams sitsaro
1/3 cup kinchay
2 tablespoons cornstarch dispersed in
1/4 cup water
2 pieces chorizo de bilbao
1 pack pancit canton

Boil pork and chicken.

In a wok or saucepan, heat oil then saute garlic and onions. Add shrimps, chicken and pork, Stir-fry for a few minutes then season to taste. Add the chicken liver. Pour in broth. Bring to a boil then add all the vegetables. Cook until tender but still crisp. Thicken with dispersed cornstarch. Stir in canton noodles and cook until done. Add the chorizo de bilbao. Serve with kalamansi