Hello everyone!☺ It’s been a month now that you haven’t heard from me,did you miss me? Well, something very bad happened to me but slowly I am healing emotionally and I know eventually I can surpass this trials God gave me. I know God has better plans for me and surely He had good reasons why this is happening to me , unfortunately I just had two miscarriages this year 😦 first was last January and then just last week of July . They’re both 6 weeks and never had the chance to see them in an ultrasound but as what I’ve known and believe life begins at conception so in my heart they are my little angels now. We love you both and you will always be in our hearts.
I know roasting chicken seems daunting but I want my roasted chicken to be tasty not just the skin but as well as the meat itself. Honestly, I can always buy cooked chicken in supermarkets any time at affordable price but it’s just that their chicken taste bland for me. I miss the Filipino style roasted chicken a.k.a Lechon manok ,a rotisserie chicken cooked in an outdoor pit. It is very well seasoned and tasty. There are loads of recipe for roasted chicken that I can hardly pick one which is best. So I decided to make a little experiment. The outcome didn’t fail me, the chicken turned out great and tasty (:. Recipe is inspired by two videos that I’ve found in Youtube.
1 whole chicken
1/2 tsp dried thymes
1/2 tsp dried rosemary
1/2 tsp sage
1 tsp ground pepper
1/4 cup soy sauce
4 stalks of lemon grass
1 stalk of lemon grass minced
1 stalk leeks, chopped
6 cloves garlic
MAGGI MAGIC SARAP (optional)
Mix the herbs and rub all over the chicken, including the cavity. Pour in the soy sauce, lemon juice and the pepper. Put the minced lemon grass under the chicken skin. Stuff the cavity with the garlic, lemongrass and leeks and 1 tsp of MAGGI Magic sarap granules. Leave to marinade for atleast 1 hour or overnight (I marinated my chicken overnight).
Preheat the oven to 400° F / 200° C. Place the chicken in a roasting pan covered with foil.
Bake for 30 minutes. Lower the oven temperature to 350° F/ 180° C.
Open the chicken parcel. Cook for a further 50-60 minutes, turning at half time to brown the other side of the chicken. Basting it occasionally.
Use a meat thermometer to check the doneness of the chicken (at least 180ºF) or pierce with the fork and see if the juices run clear.
Let chicken rest for 10 minutes before slicing.Enjoy c”,)
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
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.
Hello everyone! First of all I would like to say thank you to all my followers. I hope you will try some of the recipes here 🙂
Anyway, the recipe that I will share to you now is another Filipino favourite. This is usually served on breakfast together with fried egg & fried rice. Tocino is a sweet cured pork. I got the recipe from Youtube and I love it. My husband loves it too so I hope you could try this sometime. You could watch it here YouTube
For the syrup
1/2 cup white sugar
1/2 cup pineapple juice
. Mix the two ingredients in a pot and boil. Set aside and let it cool down.
1 kilo pork,cut thinly ( you can use chicken too )
1/4 cup white sugar
2 Tablespoon rice wine/mirin
1 Tablespoon of fine salt
2 teaspoon ground pepper
.Put all the ingredients in a bowl together with the syrup. Mix it until fully incorporated. Put in the refrigerator and cure for two days.
After the second day, the cured pork can be either pan-fried or grilled. When pan-frying, heat the oil in a large pan over medium-to-high heat. Pan-fry the pork slices for two to three minutes on each side, until cooked through and browned. Transfer to a plate and continue frying the remaining pork slices. When grilling, grill the pork slices for two to three minutes on each side, until nicely charred.