My Mom's Fruit Cake

It is a nice gift to our loved ones this Christmas.  We always have Fruit Cake here at home during the Holiday Season.  Try it!



FRUIT CAKE

1 cup butter

1 1/4 cups brown sugar

5 whole eggs

3 tablespoons molasses

1 1/2 cups all-purpose flour

1 1/2 cups cake flour

4 teaspoons baking powder

1 teaspoon vanilla

1 tablespoon orange juice

3 tablespoons brandy

1 cup raisins

1 cup chopped nuts

1 cup glazed fruits

Cream butter and add sugar gradually.  Add eggs one at a time.  Add molasses.  Add flour.  Add the fruits, nuts, raisin mixture previously soaked in brandy and dredge with little flour.  Add vanila extract then pour on mold lined fruit cake pan.  Bake with a pan of water until done.  Brush with brandy over a week.



Beef with Oyster Sauce

It's one of the recipes we tried in our Caregiver class.

Marinate 1/2 kilo sliced beef sirloin in 1 tablespoon baking soda, 1 tablespoon soy sauce, 1 teaspoon sugar, 1 tablespoon water, 1 tablespoon cornstarch and 1 tablespoon oil for 1 hour.  In a pan, heat 1/4 cup oil then saute 6 stalks sliced leeks and 4 slices ginger.  Set aside.  In the same pan, stir-fry the beef until half-done.  Put back the leeks and ginger.  Add in 1/4 cup oyster sauce, 1 tablespoon water, 1/2 tablespoon sugar, 1 teaspoon sesame oil, 1 tablespoon rice wine and 1 tablespoon soy sauce.  Simmer until beef is tender.

Preparation time:  20 minutes
Cooking time:  20-30 minutes
Yield:  4-6 servings

Iceeee Creaaaaammmm!

I tried this recipe long time ago then my mom decided to try it again yesterday.  It's an homemade chocolate ice cream! You can combine it with fruits, flavours and other ingredients if you want to. 

HOMEMADE  CHOCOLATE  ICE  CREAM

1/2 cup Hersheys Cocoa

3/4 cup milk

3 eggyolks, slightly beaten

1 tablespoon vanilla

2 cups heavy cream

1/4 cup sugar

Combine cocoa and 3/4 cup sugar in small sauce pan.  Gradually blend in milk and eggyolks.  Cook, stirring constantly until mixture just approaches boiling.  Do not boil.  Remove from heat.  Stir in vanilla.

Refrigerator method:   Pour into refrigerator tray or 9 inch square pan.  Freeze until mushy for about 1 hour.  Whip cream in large mixer bowl, add 1/4 cup sugar and beat until stiff.  Spoon chocolate mixture into small chilled mixer bowl, beat until smooth.  Fold into whipped cream.  Place bowl in freezer or pour into square pan.  Freeze for several hours until firm.  Stir occasionally during first hour.

Puto Pao

My mom loves to cook.... this is one of her favorite recipes... PUTO PAO!  She made some putos on November 1, 2010 for the All Saint's Day. We went to San Pedro Memorial Park with my other relatives to visit our departed loved ones.

PUTO PAO

4 cups all-purpose flour

4 tablespoons baking powder

2 cups sugar

1/4 teaspoon fine salt

2 cups evaporated milk

2 cups water

Cheese or salted eggs, optional

1.  Sift all dry ingredients together.

2.  Blend milk and water.  Slowly add to dry ingredients.  Blend thoroughly.

3.  Place 3/4 batter in puto molders.  Place molders uncovered and steam for 15 minutes.

Halloween Cupcakes...

1 1/2 cups sugar
3/4 cup butter
2 eggs
1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
2 cups semisweet chocolate chips
Whipped cream frosting


1.  Preheat oven to 375F.  Arrange paper cup liners into two large or 4 small muffin pans.  You should have enough for 24 individual cupcakes.


2.  In a mixing bowl, combine sugar and butter and beat until light and fluffy.  Beat in eggs.


3.  In another bowl, combine flour, cocoa powder, baking soda, and salt.  Add a little of the flour mixture to the sugar and butter mixture.  Mix well.  Pour in little of the milk.  Mix well again.  Continue adding alternately the flour mixture and the milk to the sugar and butter mixture.

4.  Fold in chocolate chips.  Pour into prepared muffin cups, about 3/4 full. Bake in preheated oven to 20 to 25 minutes.  Let cool completely then frost with the frosting.


For the frosting:

2 cups well chilled- all purpose cream
1 cup powdered sugar
3-4 drops orange food color (optional)
chocolate chips


1.  In large bowl of electric mixer, beat all-purpose cream at medium speed until fluffy.  Gradually add sugar.

2.  If desired, add 3 to 4 drops orange food color.  Continue beating until sugar is incorporated into the cream and cream is stiff enough to spread.  Do not overbeat or the cream will liquefy.

3.  Use to frost cupcakes.  Decorate cupcakes with more chocolate chips if desired.

Champorado........ Chocolicious :)

Champorado or Tsamporado is a sweet chocolate rice porridge.  It is usually made by boiling sticky rice with cocoa powder, giving it distinctly brown color and usually with milk and sugar to make it taste sweeter .  You can use evaporated milk or powdered milk.... but I prefer powdered milk for myself.  It can be served hot or cold and it is mostly eaten during breakfast... but it can also be served during mid-afternoon snacks ( merienda ).  It is one of the favorite dish here in the Philippines. 

Ingredients:
8 tbsp cocoa powder (or about 4 pieces tableya)
1 cup glutinous rice (malagkit)  or you can use plain rice
1/2 cup sugar
3  1/2 cups water
evaporated milk or powdered milk
condensed milk (optional )

Cooking procedure:
1. Pour 2 1/2 cups of water in a pot and bring to a boil
2. Put-in the glutinous rice and allow water to re-boil for a few minutes
3. Dilute the cocoa powder in 1 cup warm water then pour-in the pot. Stir continuously
4. Once the glutinous rice is cooked (about 12 to 18 minutes of cooking with constant stirring), add the sugar and cook for another 5 minutes or until the texture becomes thick.
5. Remove from the pot and place in a serving bowl.
6. Serve hot with a swirl of condensed milk, evaporated milk or powdered milk on top.

Homemade French Fries... try it! :)

HOMEMADE  FRENCH  FRIES

Peel and cut 6 large potatoes in slices 1/2" thick.  Then cut lengthwise as broad as they are thick.  Let stand 5 minutes in ice cold water.  Drain on absorbent paper towels.  Pat dry.  Place a layer in a frying basket; fry for 10 minutes in deep fat at 375F or hot enough to brown a 1/4" cube or bread in 1 1/2 minutes.  Drain on crumbled paper towel.  Dust with salt and serve at once.

Ginanggang . . . . Grilled Banana

Ginanggang is a grilled banana (saba or cardava) on a skewer brushed with margarine and rolled in sugar.  It is way better than maruya or fried saba and it is costs for only 5 pesos.  I always buy 2 sticks of ginanggang for my snack.... : ) 

photo by pinaylighterside

Pancit Bijon Guisado

One of my favorite dish!

PANCIT BIJON GUISADO 

1/4 cup cooking oil

2 cloves garlic, minced

1 onion, minced

1 cup  boiled pork, sliced

1 small cabbage, shredded

1 large carrot, strips

2 tablespoons soy sauce

1 12 cup broth

1 bunch kinchay or Chinese leeks

1 bundle 1st class Bijon China (rice sticks)

1 teaspoon salt

1 teaspoon Aji-no-moto

2 pieces Chorizo canton (Chinese sausage), fried and sliced

Spring onion, chopped 

Saute garlic in cooking oil, add onions, pork, carrot and cabbage.  Season with soy sauce and fry for 2 minutes.  Add broth and simmer, add kinchay.  When vegetables are cooked, mix in soaked and drained bijon and season with salt and Aji-no-moto.  Garnish with chorizo canton and spring onions.  Serve with calamansi. 

White Mamon :)

It is one of my favorite snack when I was still in elementary  and I still love it until now.  I bought it yesterday at Manong's Bakery and it's only 3 pesos per piece.  Try it! :)