This delicious BIBINGKA is my mom's recipe. I usually make this for potluck or any party I'm attending. My family and friends talked about all the time how delicious it is. Thanks to my loving mother by sharing her recipe to me. Believe it or not everytime I called her and asked her how to make this or that (particularly in Filipino kakanin) ? Her answer to me "I thought you're a culinary graduate" Chelle! She definitely has a sense of humor. And I love her to death.
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When it comes to making food you can always count me in. This Fettuccine with Clam Sauce that I made is astonishing. You can't go wrong with the taste. Only in my kitchen and of course with the touch of RR. The sauce made of; clam juice, clams meat, fresh lemon juice, lemon zest, shallots, white wine, unsalted butter, olive oil, pepper flakes, salt and black pepper to taste.
Easy fixed dinner " Seafoods Pasta with White wine fresh tomatoe and capers sauce. Made of frozen mixed seafood (which you can buy it in any grocery store), capers, cherry tomatoes, fresh garlic (diced), fresh lemon juice, white wine, salt & black ground pepper to taste and served over spaghetti noodles.
Empada is derived from Spanish word meaning to wrap and coat in bread. This EMPANADA is the most popular Street fare food or merienda in Ilocos Region. I still remember while growing up I always look forward to our BARANGGAY FIESTA (CITY FARE) because that's the only time I can eat EMPANADA. Filled with langgonisa, egg, grated papaya & mung beans and the dough is made of rice flour, oil, water and anatto powder. Deep fry to cook to give the crispiness of the dough and the eggyolk is perfectly cook. You need to have patience and delicate hand to make this. I love making this with my friends gives us the time to bonding and catching up to one another. The best places to try the Ilocos empanada are in Laoag City, San Nicolas, Batac & Vigan.
Loco Moco is most local /HAWAIIAN comfort food made with steam white rice and a burger smothered with brown gravy and topped with over easy eggs. You may add spam and that's what you called LOCO MOCO DELUXE. This meal is perfect for breakfast, lunch and dinner.
I used Angus burger and I made a homemade gravy. So ONO definitely BROKE THE MOUTH y'all. This dish is a popular from Northern Luzon especially in Ilocos Region. PINAPAITAN is consist of beef or goat innards and it meats. Flavored with ginger, shallots, garlic, bile, vinegar, salt, ground black pepper and chilies. This exotic soup really brings back my childhood memories while growing up in the Philippines. And of course credit to my loving mother for teaching me how to make this delicious soup.
What really make me this Stuffed Teriyaki Cheeseburger is when one of my friend came and visit and brought me a roasted chile and at the same time she told me to make something out of it. I love challenge and when my creativity kick in. And this is why I came out with this burger.
For the burger I use Angus Ground Beef for my patty. Here is the ingredients for the Stuffed Teriyaki Cheeseburger. Ingredients: 4 - 5 lbs Angus Ground Beef 2 Tbsp. Powder Onion 2 Tbsp. Garlic Salt 1 Tsp. Ground Black Pepper 1 Can (567g) Pineapple Tidbits ( Drained and squeezed the excess juice) 1 Can (567g) Pineapple Slices (Drained) 1/2 Cup Roated Chile (chopped) 2 Roasted Red Bell Peppers (cut in ring) you can use the you bought from store to save you extra time. But depend on you. 2 Tomato (sliced) 1 head of lettuce 1 Red Onion (Cut in ring) 1/4 Cup Teriyaki Sauce 1 Bag (8 oz) Grated Sharp Cheddar Cheese 7 Slices Smoked Gouda Cheese 7 Brioche Buns For the mayo: 1 Cup Mayonnaise 1 Tsp. Sriracha (or more depend how hot you want) 1 Tbsp. Teriyaki Sauce 1. In a bowl put the ground beef, powder onion, garlic salt, black pepper, pineapple tidbits, teriyaki sauce, roasted chile and grated cheddar cheese and mix all the ingredients together. You can form the burger about 6 oz per patties. 2. Grilled the Pineapple slice, Red bell pepper and onion, set aside. 3. Cook the hamburger 2 minutes each side, topped with smoked Gouda cheese. Grilled the buns and assemble your burger. I always think about food. I'm the person who loves to create gourmet food straight out of my kitchen, be creative, and impress my family. This Pan Fried Pork chop is easy to make.
For the Pork I dredged it in AP (All Purpose Flour) with seasoning ( Garlic salt, Ground black pepper, powder onion and paprika make sure to divide in two because you're going to use the other half for the sweet onion). Pan fry for about 3 minutes each side make sure to check the meat with thermometer. Pork should be 145 degrees when fully cook. For the deep fried sweet onion I just dredge it in the seasoning flour and deep fry till light brown. For the Asparagus I season with olive oil, salt and ground black pepper and broil it for 3 - 5 minutes. For the gravy prep your roux by melted butter then add flour and cook till lightly brown then slowly pour the beef stock (while pouring the stock you need to whisk it at the same time to avoid lumpy gravy). Season with powder onion, powder garlic, cream, salt and pepper to taste. Gravy is done once you coat the back of the spoon (nappe) and swiped your index finger and see the line is clean that means is to serve. You can't resist this yummy CHOCOFLAN taste so delicious a 2 in 1 dessert that made of leche flan and chocolate cake. This one is so irresistible to eat. Yummy yummy in my tummy.
This dessert or merienda are so simple to make and cook. In a bowl put the sweet rice glutinous flour add water ( the texture should like dough not sticky or wet) add fresh grated coconut or sweeten shredded coconut from store. Form the dough like gold ball size deep fried till light golden brown and drizzled with caramel sauce. Masarap ikape sa umaga. My mom and my late grandmother used brown sugar & water to make a caramel sauce (so simple) for mine I give it a little twist.
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