Marble Cake

Brownie Cupcakes

This is adopted from http://bakedbree.com/brownie-buttons-week-3-of-12-weeks-of-cookies, the recipe uses 1 stick of butter but I replaced mine with 1/2 cup of canola oil and it works as well.

They call these brownie buttons in the original recipe because they used mini muffin pans . Since I don't have those kinds of muffin pans I just baked mine using the regular muffin pans that is why I named them "Brownie Cupcakes".

Buko Pie

I found this recipe from an old cook book by Nora V. Daza ( Let's Cook with Nora ). This is the first time I made a pie crust from scratch, it uses shortening and butter making it flavorful and flaky.  

I prepared the buko pie filling first so that it will be cool enough when you pour it to the base crust. 

Tortang Ampalaya

Ingredients

2 ampalaya ( Bitter Melon )

2 cups ground pork

1 carrot, diced

1 small onion

3 cloves garlic

1 small red or green bell pepper, diced

3 tbsp tomato sauce

1/4 cup raisins

3 eggs

1 cup flour

cooking oil

salt and pepper 

Lasagna

This Sunday we had lasagna for lunch.  I used Del Monte Spaghetti sauce Italian style for the meat sauce instead of the sweet Filipino style, the addition of celery and bell peppers adds natural sweetness while the bechamel sauce made it so creamy you will be asking for more.  

Pinakbet

Ingredients

1 cup pork pieces

2 cups sitaw (string beans)

2 cups kalabasa ( squash ) cut into cubes 

1 ampalaya ( bitter melon )

4 eggplants

5 pieces okra

1/2 cup sliced tomatoes

1/4 cup slice onions

4 cloves minced garlic

2 tbsp shrimp paste

1 cup water

Hot Dog Wraps

The moment I saw this recipe I bookmarked it right away. The recipe uses a soft bread dough wrap around each hot dog. The egg wash gave the bread a nice golden brown color. It is a different and fun way to serve a plain hot dog, this will surely be a hit to my kids!

Just waiting for the dough to rise then its ready to bake!

Cinnamon Rolls

My kids love cinnamon rolls specially the ones from Cinnabon. Unfortunately, there is no Cinnabon store near our place so I decide to search for a simple recipe and surprise my kids when they get home from
school.
I got the  recipe from http://savorysweetlife.com/2010/11/cinnamon-rolls/ .

Paksiw na Pata

Happy Monday everyone! Its exam week again....pressure...pressure....pressure.... aside from doing the usual chores I also need to tutor the kids for their first quarter exam. I am saving my energy for my tutorial session that is why I prepared a simple dish for lunch. I decided to cooked paksiw na pata. In this recipe,  I added extra ingredient just for a twist of flavor. I used pineapple chunks and its juice for a change.  I run out of banana blossom so i just omitted it. You don't need a lot of preparation for this dish, make sure to simmer the pork well.

You will need:

1 pata pork

water

soy sauce 

vinegar

brown sugar

pineapple chunks

bay leaf

Pork Sinigang

  

Sinigang is a popular Filipino dish characterized by its sour flavor most often associated with tamarind (sampalok). Nowadays, different varieties of tamarind powder are readily available in the market.  I still prefer using fresh tamarind in cooking this dish, it gives the soup a more distinct taste.

You will need:

1 kilo pork

1 medium onion

3 tomatoes, slice

1/4 k fresh tamarind

gabi (taro), cut into cubes

kangkong (swamp cabbage or river spinach)

okra

green finger peppers

Fish Fillet

 Here's a recipe that is very easy to prepare.

Fish Fillet with Tartar Sauce

You will need:                                        

Cream Dory Fillet

Calamansi

Cornstarch

egg

salt

Bread Crumbs

Oil for frying

Buttermilk Substitute

If your recipe calls for buttermilk but you can't find one in your local market, don't worry follow these easy steps: 
  

Ingredients:

·         Milk (just under one cup)

·         1 Tablespoon white vinegar or lemon juice

Preparation:

1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup.

2. Add enough milk to bring the liquid up to the one-cup line.

3. Let stand for five minute. Then, use as much as your recipe calls for.