filipino style

Chocolate Chip and Mango Muffin

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The most common recipes I encounter for muffins calls for blueberries. However, blueberries can be pretty expensive since they are not usually grown locally. This muffin is using ripe mangoes which are commonly available in the market all year round. The mango gives this muffin a summery tropical feel that you got to try.

Ingredients:
For the muffin:
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1/2 teaspoon salt
2 eggs
1 3/4 cup all purpose flour
2 teaspoons baking powder
1 tablespoon buttermilk powder dissolved in 1/2 cup milk (or water)
1 cup mango, seeded and diced
1/2 cup chocolate chips

For the coconut streusel:
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
1 tablespoon white sugar
3 tablespoons desiccated coconut
1 pinch salt

Procedures:
1. In a bowl, beat the butter, sugar, and salt until smooth. Add one egg and beat until completely blended. Add the second egg and beat again.
2. In a separate bowl, combine the flour and baking powder. Stir into the butter mixture alternately with the buttermilk in 3 parts. Toss the chocolate chips in flour (to avoid sinking at the bottom of muffin) then fold into the batter together with the mango.Fill the prepared muffin cups.
3. To prepare the coconut streusel, combine flour, the cinnamon, sugar, the coconut, and 1 pinch of salt in a small bowl. Mix in butter until completely incorporated into the flour. Sprinkle on top of the filled muffin cups.
4. Bake in preheated oven at 350F for 25 minutes or until toothpick inserted at the middle comes our clean.

Coconut Crusted Chicken

vangiz Leave a Comment

This recipe is a twist on the usual breaded chicken. Using desiccated coconut as crust gives the necessary crunch to this chicken recipe and a nice aroma.Dip with your favorite sauce such as sweet chili sauce or garlic mayo.

Ingredients:
1/2 kilo chicken breast fillet, halved or chicken tenders
1/4 cup cornstarch
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper, finely ground
2 egg whites
1 cup desiccated coconut
vegetable oil for deep frying

Procedures:
1. In a bowl, combine the cornstarch, salt, cayenne, and black pepper,
2. In a separate bowl, beat egg whites until frothy.
3. In another bowl, put the desiccated coconut.
4. Pound chicken fillet to tenderize. For each piece of chicken, dredge in cornstarch mixture, shake off excess. Next, dip into the egg white. Then, press each side into the coconut to coat.
5. Heat oil (deep enough to cover the chicken fillet) into a frying pan over medium heat. Fry the chicken until cooked, around 5 minutes on each side. Remove the chicken and drain excess oil. Serve with sweet chili sauce.

Red Velvet Cupcake

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The all time favorite red velvet cupcake is very simple to do. On this recipe, I used buttermilk powder instead of my usual sour cream. The output is still the same soft and velvety cupcake. The perfect frosting for red velvet which is cream cheese frosting is also included in the recipe.

Cupcake Ingredients:
1 tablespoon buttermilk powder
1/2 cup water
1 cup all purpose flour
2 tablespoon unsweetened cocoa powder
1/2 teaspoon salt
1/4 cup butter
3/4 cup sugar
1 egg
1 tablespoon red food coloring
1 teaspoon vanilla extract
1 1/2 teaspoon white vinegar
1 teaspoon baking soda

Cream Cheese Frosting:
1 (8 ounce) package cream cheese
1/2 cup butter
3 cuos sifted confectioner’s sugar
1 teaspoon vanilla extract

Heart Shaped Sprinkles (optional)

Procedures:
For the cupcake:
1. Preheat oven at 350 degrees F. Dissolve buttermilk powder in water and set aside.
2. In a bowl, sift together the flour, cocoa powder, and salt.In another bowl, beat the sugar and butter until light and fluffy. Mix in the egg, buttermilk, red food coloring and vanilla.
3. Add the dry ingredients and stir into the batter until just blended. In a small bowl, combine the vinegar and baking soda. Stir and pour into the batter and fold.
4. Spoon batter into prepared cupcake cups.Bake in preheated oven for 20-25 minutes or until toothpick inserted in the middle comes out clean. Remove from the oven and let it cool before frosting.

For the Cream Cheese Frosting
1. In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Frost cooled cupcakes and add spinkles.

Pork Hamonado Roll

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Ingredients
1 kilo pork loin, sliced thinly and long enough to roll
1/4 cup soy sauce
1/4 cup soda (sprite/7-Up)
1/2 cup pineapple juice
1/4 cup brown sugar
4 cloves garlic
1 carrot sliced into strips
sausage or hotdog, can be halved vertically
cheddar cheese, sliced into strips

Procedures
1. In a bowl, prepare the marinade by combining the soy sauce, soda, pineapple juice, brown sugar and garlic. Mix until the sugar is dissolved.
2. In a flat and clean surface, arrange the carrots, hotdog and cheese at one edge of the meat. Roll to form like a log. Secure with string. Do the same for the rest of the ingredients.
3. Put the rolls into a container and pour the soy sauce mixture over it and marinate overnight or for at least 1-2 hours.
4. Once ready to cook, heat pan with oil, put the meat and sear on all sides until light brown. Get 1 cup from the marinade and add to the meat. Simmer for 30 minutes, flipping the meat from time to time, until the sauce is thick and the meat is cooked.You may add sauce if the meat is not yet cooked.
5. Once cooked, remove the meat from pan. Cut the string and slice pork into serving pieces and transfer to serving dish. Pour the remaining sauce over the meat.

Pan-Fried Pork Gyoza

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Ingredients:
gyoza or dumpling wrappers

Filling:
4 cups cabbage, chopped into small pieces
250 grams ground pork
2 tablespoons green onions, chopped
1 tablespoon soy sauce
1 teaspoon sesame oil
salt and ground white pepper to taste
ground white pepper

Dipping Sauce:
2/3 cup soy sauce
1/4 cup vinegar
1 tablespoon chopped green onions
1/2 teaspoon crushed red chili

Procedures:
Part 1
1. In a large bowl, combine cabbage and 1/2 teaspoon salt then let sit for 10 minutes.
2. Squeeze the cabbage firmly to discard excess water.
3. In a large bowl, combine cabbage, ground pork, green onions, soy sauce, sesame oil, salt and ground white pepper then mix evenly with your hand.

Part 2
1. Scoop a spoonful of mixture then place in the center of wrapper.
2. Moisten the entire edge of wrapper with water then fold in half.
3. Seal and crimp the edges then press against bottom into sheet pan.
4. Repeat the procedures to remaining mixture.

Part 3
1. In a pan, heat 1 teaspoon oil then arrange dumplings in it flat side facing down.
2. Cook the bottom for a few minutes until light browned.
3. Slowly pour hot water until half submerged. Cover and cook until the water has evaporated.
4. Transfer the Gyoza into plate then serve with dipping sauce.

Cheesy Dulce de Leche Cake

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The sweetness of the dulce de leche is balanced with the cheese. The cake base is very easy to prepare and came out soft and moist. Perfect with your favorite coffee or tea.

Ingredients:
Cupcake:
1 1/2 cup all purpose flour
1 1/2 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
2 pieces egg
1/2 cup vegetable oil
2 teaspoon vanilla extract
1 lemon juiced and zested with 1/2 cup hot water

Dulce de Leche:
1 cup condensed milk
2 cupa evaporated milk
2 piece egg yolk
2 tablespoon cornstarch
1 teaspoon vanilla extract
2 tablespoon butter
1 cup Cheddar Cheese, grated for topping

Procedures:
1.In a large mixing bowl, sift together flour, sugar, baking powder, baking soda and salt.
2. Add the milk, egg, oil, lemon juice and vanilla extract. Mix until all ingredients are well blended.
3. Pour batter in 8 inch springform pan. Bake in preheated oven at 350 degrees Fahrenheit for 30 minutes.Remove from oven and let it cool.
4. In a saucepan combine the condensed milk, evaporated milk, egg yolk, and cornstarch. Mix until the egg and cornstarch as well blended.
5. Cook over medium heat while stirring consistently until mixture becomes thick around 20-30 minutes.Cake is done when it springs back to the touch
6. Remove from heat. Stir in vanilla and butter.Let it cool before frosting the cake. Top with grated cheese

Crispy Sweet and Sour Meatballs

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Ingredients:
Meatballs:
500 grams ground pork or ground beef
1 tablespoon cornstarch or 1/2 cup bread crumbs
1 raw egg
1/2 small onion, finely chopped
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon soy sauce(optional)
1/2 teaspoon worcestershire sauce(optional)
1 small carrot, finely chopped(optional)
2 tablespoons cilantro, finely chopped(optional)

Crispy Coating:
breadcrumbs
1 raw egg, beaten
1 tablespoon flour
cooking oil for frying

Sweet and Sour Sauce:
1/2 small onion, diced
1 teaspoon garlic, chopped
1/2 cup water
1/2 cup brown sugar
6 tablespoons vinegar
1/4 cup tomato sauce
2 tablespoons vegetable oil
1 tablespoon cornstarch(dissolved in 1 tablespoon water)
1 small carrot, sliced thinly
1 cup green and red bell pepper, sliced 1/4 inch thick
1 cup pineapple chunks, juice drained(optional)

Procedures:
Part 1
1. In a bowl, mix egg and flour until well blended. Set aside.

Part 2(Skip this procedure if you are using premade meatballs from the market)
1. In a bowl, combine all the meatballs ingredients and mix thoroughly.
2. Scoop and form the mixture into 1 tablespoons ball shaped.
3. Dip each ball into mixture then roll into breadcrumbs until evenly coated.
4. In a frying pan, heat oil and deep fry until crisp and golden brown. Drain and set aside.

Part 3
1. In a sauce pan, heat vegetable oil over medium heat and saute garlic and onions.
2. Add carrots and bell pepper then stir fry for 2 minutes.
3. Add pineapple chunks and stir fry for 1 minute.
4. Add tomato sauce, vinegar, water, brown sugar and a dash of salt. Mix well and let it boil.
5. Add cornstarch mixture and cook until desired thickness is reached.
6. Add fried meatballs and simmer for 2 minutes.
7. Adjust seasoning according to taste.
8. Serve with steamed rice.

Lemon Meringue Pie

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Making a pie from scratch may sound intimidating. But it you look into the procedure and ingredients, they are very simple. You may prepare the crust ahead of time and refrigerate.

Ingredients:
For the pie crust:
3 cups all purpose flour
1 cup confectioners sugar
1 cup butter, cold and cubed
1 egg, beaten
1 teaspoon vanilla extract

For the Lemon Curd Filling:
1 cup granulated sugar
2 tablespoon all purpose flour
3 tablespoon cornstarch
1 1/2 cup water
1 lemon, juiced and zested
2 tablespoon butter
4 egg yolk

For the meringue:
4 egg whites
6 tablespoon granulated sugar

Procedures:
1. To prepare the crust, in a medium bowl, sift together the flour and confectioner’s sugar. Fold in the butter using a fork until mixture forms small crumbs. Stir in the egg and vanilla extract and mix until it forms a dough. If the mixture feels greasy, add some flour. Roll flat around 1/4 inch thick and to about an inch larger than pie plate. Fold carefully in half, lift to pie plate, and unfold. Press into pan. Trim edge with a small knife and pinch edges to form the desired design.Bake in preheated oven for 10 minutes at 300 Fahrenheit. Remove from oven and set aside.

2. For the lemon curd, in a medium pan, whisk together the sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat while stirring frequently to avoid burning on the bottom, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pie crust.

3. To Make Meringue: In a large mixing bowl, whip egg whites using an electric mixer until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie making sure all edges of the pie is sealed.

4. Bake the pie in preheated oven at 350 Fahrenheit for 10 minutes or until the meringue is golden brown. Remove from oven and let it cool. Once cooled, refrigerate for at least 1 hour before serving. This is important to avoid a runny curd.

Kinamatisang Manok

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Ingredients:
1 kilo chicken, cut into serving pieces
6 cloves garlic, chopped
1 large-sized onion, chopped
6 pieces tomatoes, chopped
1/4 cup fish sauce
1 tablespoons tomato paste
3 pieces laurel leaves
2 cups water
4 tablespoons cooking oil
salt and pepper to taste

Procedures:
1. In a pan, heat oil then saute garlic, onion, and tomatoes until soft.
2. Add chicken then saute for 3 minutes, season with fish sauce then cook until light brown.
3. Add tomato paste and laurel leaves then stir cook for a minute.
4. Add water then simmer for 30 minutes or until the meat is tender and the sauce reduced. Add more water if necessary.
5. Adjust seasoning according to taste. Transfer to serving bowl then serve hot.

Bangus Flakes Omelet

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Ingredients:
4 eggs, beaten
1 whole fried or leftover bangus(milkfish), deboned and shredded into flakes
1 onion, minced
1/2 teaspoon grated ginger
3 tablespoons butter or margarine
2-3 tablespoons soy sauce or liquid seasoning
2 tablespoons oyster sauce
1 tablespoon cooking oil
salt and pepper to taste
2-3 pieces red chili(labuyo), chopped
1 tablespoon chopped spring onions(optional)

Procedures:
Part 1
1. In a separate bowl, beat the eggs and spring onions together until frothy. Set aside.

Part 2
1. In a pan, heat oil then saute ginger and onions until soft.
2. Add bangus flakes and red chili then stir cook for 3 minutes.
3. Add soy sauce, oyster sauce, salt and ground pepper then continue stirring for another 2 minutes.
4. Remove from the pan and set aside.

Part 3
1. In a same pan, melt butter in a low heat then pour egg mixture.
2. Cook until slightly set then top bangus flakes.
3. Continue cooking until bottom is fully set then gently fold omelet over.
4. Drain on paper towel then transfer into serving plate then sprinkle with remaining spring onions. Serve.