I bake this bibingka out of the blue… I was just doing my daily routine that day and then suddenly I have this urge to bake something . So I prepared all the ingredients and whisk everything,bake and voilà .. ☺♥☺
2 cups rice flour
1/2 cup glutinous rice flour
1 tablespoon baking powder
1 teaspoon salt
3/4 cup sugar, more for sprinkling on top of the cakes
1-1/2 cup coconut milk
1/3 cup butter, melted, and more for brushing cakes
pieces banana leaves
salted egg, sliced
grated coconut (optional)
grated Edam or cheddar cheese (optional)
Preheat oven to 350 degrees F.
Line pans or ramekins with banana leaves or wax paper .
Whisk together rice flour, glutinous rice flour, baking powder, and salt in a bowl.
Beat eggs in a bowl. Add sugar and beat well. Add butter. Alternate adding flour and coconut milk. Beat until just blended. Do not over beat the batter.
Divide the batter equally into the pans. Lay slices of salted egg on top and set the cakes on the top rack of the oven. Bake until the cake is cooked through, 20 to 25 minutes. Turn the broiler to low and broil the cakes to brown the top for about a few minutes. Watch cakes carefully to keep them from burning.
Brush the cakes with butter and sprinkle with sugar, grated coconut, and grated cheese. Serve warm.
Note: I want my cheese melted so I put mine 3 minutes before I take out my bibingka from the oven. My husband loves it very much that he told me to sell it to our Filipino friends ☺ I’m a happy baker♥♥♥
This recipe is an all time favourite of my son. He really loves my home-made burger patties . I added vegetables in the recipe so it is more healthy and nutritional.
- In a bowl, combine all ingredients and mix well.
- Form into small patties.
- Heat a large non-stick skillet over medium heat, add oil to pan . Fry burger patties and cook to desired doneness.
- Sandwich between burger buns and serve with cheese and choice of condiments. Enjoy! 🙂
I still have plenty of shrimp left in my fridge and I was thinking to try a new recipe , so I browse the internet and I stumbled on this firecracker shrimps images. I was so excited to try it because honestly I never knew about firecracker shrimps and haven’t tasted one before. I tell you these fried shrimps are seductress to the taste buds and make everyone wanting more after first bite, aka love at first bite ;D
25 large tail-on shrimp, deveined and nicked (see above)
15 eggroll/springroll wrappers, cut in half diagonally (2 triangles)
oil for frying
1 tsp minced garlic
1/2 tsp grated ginger
1/2 tsp sesame oil
1 tsp soy sauce
1 tsp sweet chili sauce
1 tsp cornstarch
Cornstarch “paste” (mix well to form paste)
1 Tb cornstarch
1/4 cup water
1. Combine marinade ingredients in bowl, marinate shrimp for 20 minutes.
2. Pat the shrimp dry with a paper towel. Wrap each shrimp in a eggroll/springroll wrapper half. Seal with cornstarch paste.
3. Fry in hot oil (375) for 3 minutes, until golden brown and shrimp is cooked through. Serve with sweet chili sauce for dipping.
Got the recipe fromSteamy Kitchen
When cooking a meal for my family I really want the best for them and have something new to offer, but sometimes I got too lazy to browse for new recipes that’s why I ended up cooking the recipes I used to cook and one of our favourite viands too. We love anything with coconut milk. And what I like with cooking is that you can easily whip up anything from a set of ingredients to make simple meals just what I did. 🙂
string beans&squash in coconut milk
- kalabasa (squash), pared, seeded and cut into 2-inch chunks
- sitaw (long beans), ends trimmed and cut into 3-inch lengths
- cubed pork
- garlic, peeled and minced
- onion, peeled and thinly sliced
- coconut milk
- fish sauce
- vegetable oil
- MAGGI Magic sarap or salt&pepper
1. In a saucepan, heat cooking oil sauté garlic, onions,ginger and add pork meat until colour turns to light brown.
2. Add the peeled and cubed kalabasa and simmer for 5 minutes. Stir in shrimp and sitaw, then continue cooking for another 3 minutes adding fish sauce, and maggi magic sarap or salt&pepper.
3.Pour in the coconut milk into the skillet, bring it to a boil . Cover the skillet and continue simmering until vegetables are cooked and coconut milk becomes a little thick.
4. Serve & enjoy!
Another great recipe for those who are fond of eating pork. “Think lechon kawali can’t get any better? Stuff it with a mixture of herbs. Now, that’s a winner!”
liempo de balamban
3 stalks lemongrass, trimmed,
pounded, and chopped roughly
4 cloves garlic, minced
4 basil leaves
2 tablespoons salt
1 teaspoon pepper
1.2 kilos pork belly, divided into 5 slabs
oil for deep-frying
seasoned vinegar and stir-fried kangkong, to serve (optional)
1 Combine lemongrass, garlic, basil, salt, and pepper in a large mortar and pestle; grind to a paste.
2 With a small knife, cut small pockets in pork, between the layers of fat and meat.
3 Stuff the herb mixture into the holes. Tie with kitchen twine.
4 Arrange pork pieces in a pot, skin side up, and cover with enough water. Bring to a simmer and cook for 1 1/2 hours or until tender.
5 Remove pork pieces from pot. Transfer to a rack and let meat dry.
6 Deep-fry pork in preheated oil until golden and crisp. Alternatively, you can roast the pork in a preheated 350°F oven or grill over medium hot coals until golden brown. Serve with seasoned vinegar and stir-fried kangkong, if desired.
Recipe from Yummy.ph
So happy to share with you my latest new found recipe this is really tasty and easy to make. In fact I never had the chance to take good photos of it. The pork was so good. It was all gone before I knew it. ;).
2 cups water
1 cup white vinegar
1 teaspoon ground pepper
1 1/2 tablespoons fine salt
1/2 cup minced garlic
1 kilo (or more) sliced boneless
pork belly, #4 slice
cooking oil for frying
1 In a small bowl, combine water, vinegar, pepper, salt, and garlic. Stir until salt is completely dissolved. Set aside.
2 Arrange pork strips lengthwise in a large plastic storage container and pour the vinegar marinade over it. Leave in the refrigerator for a couple of hours or overnight.
3 When ready to cook, drain marinade and place pork strips in a colander or sieve to let the rest of the marinade drip off. Pat dry with a kitchen towel to remove more excess liquid.
4 Heat oil in a large pan. Fry pork strips until golden brown and crunchy at the edges. Blot the fried pork strips with paper towels to remove excess oil. Serve while hot.
Slicing tip: For a more “curly” bacon look, you may request for a bacon slice instead of the #4 slice. It is thinner and cooks even more quickly to a crisp just like regular bacon!
Recipe from Yummy.ph
I accidentally came across this video on YouTube making Chantilly bars. I really don’t have any idea what it taste like so I search more about this kind of dessert unfortunately there were only few post about it. One blogger says it is mind blowing dessert and that makes me more interested and eager to try it. The video on YouTube didn’t give the complete details on how long and what temperature of the oven I could bake it so I just followed the procedure here Kookie Cooks!
The verdict, well as it was my first time to taste it honestly I don’t like it 😦 . I mean maybe because I don’t usually eat oatmeal and I think that would be my normal reaction as the dessert is not familiar with my taste buds too, but after eating it a few days I think I have come to like it somehow specially if eaten with hot coffee. My husband likes it too and our family friend had the chance to eat it too and she said it’s yummy. So if you are an oatmeal lover then maybe this dessert is for you 🙂 My husband is allergic to nuts so the other one has no toppings. 🙂
Ingredients for the bar:
2 1/2 cup flour
3 cups oatmeal
2 Tbsp baking powder
1 Tbsp baking soda
2 cups brown sugar
1 cup butter (1 bar)
3 pieces eggs
1 Tbsp vanilla
pinch of salt
for the filling
1/4 cup hot water
1 cup cocoa
1 can condensed milk
1/2 cup butter
chopped cashew nuts & peanuts for toppings
- Preheat the oven to 200 degrees Celsius.
- Greased the baking pan with butter.
- In a medium sized bowl, cream the butter and sugar ,
- Add the eggs one at a time . Set aside
- In another bowl mix the flour,baking powder,baking soda, and salt.
- Gradually add the flour mixture to the butter-sugar-egg mixture until fully incorporated.
- Lastly, pour the oatmeal into the mixture. Fold in the oatmeal cup by cup as the batter gets thicker and harder.
For the filling:
In a pot mix the cocoa ,water and condensed milk . Cook in medium heat for about five minutes. Turn off the fire and add the butter.
- Pour half of the oatmeal batter in the baking pan and flatten it using a spatula.
- Make sure that the entire bed of the pan is covered with the batter.
- Pour the filling as the second layer. Set aside about a tablespoon of mixture for decoration.
- Tilt to each corner for an equal distribution.
- Here’s the tricky part, putting the remaining oatmeal batter flat on the top layer.
- Used the palm of your hands to flatten it.
- Get a about a tablespoonful of the batter at a time and press it against your palms.
- You don’t normally get an exact shape and size to cover at least one eighth of the pan.
- You really need to be patient until you get it all covered up.
- Sprinkle peanuts on top.
- Get the remaining cocoa mixture and just drizzle it around the pan.