in love with the foods

MELT-IN-THE-MOUTH CHOCOLATE CUPCAKES

I had read so much about these that I absolutely HAD to make them, I have such a passion for chocolate that one look and I am hooked!, I absolutely crave chocolate at times....well most of the times!.This cake is the stuff chocoholic dreams are made up of, its deep, dense, dark and absolutely fudgy "intense chocolate"is the word.I love it! It fulfills your worst chocolate craving and is very easy to make too.The recipe is from the famous Chocolate and Zucchini and can be found here.It is almost flourless and it was my first experience of baking such a cake, as Clotilde says-this cake is best baked a day before I totally agree, it actually was best the next day.

I simply put the lovely dark and delicious batter into cupcake pans and baked Cupcakes out of it, here's the recipe-

• Butter-200gms


• Dark chocolate-200gms


• Sugar-1 cup (200gms)


• Eggs-4


• Flour-1 rounded tablespoon

METHOD-Preheat oven to 180C and line a 8 inch cake pan/line muffin tray.Melt butter and sugar together and add in the sugar, let cool a little, then add the eggs one by one beating well, lastly add the flour.Mix well and pour into pan/muffin tray, bake.Here I must say the batter rises well and then collapses a bit, but don't be disappointed it will still taste wonderful..After baking for 30 minutes, switch off oven and leave the cake in for another 10 minutes.

As you can see the ingredients that go into this melty-gooey cake are on the heavier side and since it is so hot here, I served these spread with extra chocolate frosting (oh my gosh, will I never stop!) and some cool vanilla icecream to balance off the heaviness, it was delicious...ummmm

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July 2, 2009

HEALTHY WHOLEWHEAT SWEET BREAD

Baking with yeast is very satisfying and therapeutic.Nowadays I find myself making buns, rolls and breads all the time and I just love it.I was never satisfied with store-brought wholewheat bread and always used to think -is it REALLY Wholewheat? or simply regular flour and caramel colour, well now I bake it for my morning breakfast myself and enjoy it fresh with butter, jam and coffee.

• INGREDIENTS-


• Wholewheat Flour-3 cups


• Egg-1


• Salt-1 tsp


• Butter-1/4 cup


• Sugar-1/2 cup


• Milk-1/2 cup


• Water-1/2 cup


• Sugar-1 tsp extra


• Active dryYeast-2 tsp

METHOD-Warm up the water, add the 1 tsp.sugar, dissolve then sprinkle yeast, leave for a while till it turns into a foam.Now warm the milk slightly add sugar, salt, butter, stir till sugar is dissolved.In a large bowl combine the milk mixture with yeast mixture, add flour and the egg and knead well, transfer to a well oiled bowl, let rise well for an hour.Punch down and shape into loaves, leave to rise again for 1/2 an hour and bake after brushing tops with little milk at 200C. I baked two rounds like in the picture below,making a cross on the top with a sharp knife, the rounds sliced well and were delicious.

Pininyahang Manok (Pineapple Chicken) Recipe

This is another one of my favorite filipino recipes. The sweet pineapple flavor along with coconut milk has a very splendid taste. This recipe is mostly cooked in times of feasts or celebrations. Here is a recipe that I have prepared for all you who want to know how to cook Pininyahang manok (pineapple chicken).

Cooking Information:

• Estimated Time: 1 hour

Ingredients:

• 1 whole chicken, cut into serving pieces
• 2 white onions, sliced thinly
• 4 tomatoes, chopped
• 3 cups of fresh pineapple, chopped
• patis (fish sauce)
• 1 cup of coconut milk
• 4 tablespoons of vegetable cooking oil

Procedure:

• Place vegetable oil in casserole. While the heat is up, put the chicken one by one and cook for a few minutes until brown.
• Add onions and tomatoes until they soften.
• Add fish sauce and simmer for 40 minutes or wait until the sauce is thick and creamy, then turn up the heat and pour the coconut milk. Simmer for a few more minutes then serve.

Enjoy this recipe and please comment for any more suggestions

pig blood stew

This dish is so named bacause the sauce is made with the blood of a freshly-slaughtered pig. Traditionally cooked using a mixture of pork belly meat and pork entrails, my version should make the not-too-adventurous less squeamish. This is a very delicious dish, really. I can only ask that for those reading about dinuguan for the first time, try it first before passing judgment.

I am reminded of a British cookbook author who, during an extensive trip to Japan, became so enamoured of Japanese cuisine (yes, raw fish and raw fish eggs mostly) that he ended up devoting an entire section in his book about Japanese food and encouraging his fellow Britons to try it first before deciding that it was no good.

I should be saying the same about dinuguan.

The blood of freshly-slaughtered pig is available in local wet markets. In Antipolo where we live, the butcher gives it for free with the purchase of meat.

masarap kumain

Sinigang na Sugpo Serves: 8
Ingredients:	10 cups water 2 pieces onion quartered 4 pieces tomatoes, seeded and quartered 2 pieces daikon (peeled and sliced diagonally into discs) 12 pieces long beans (sitaw), cut into 2-inch lengths 4 pieces green chili peppers (sili) 35 ounces prawns or shrimps, trimmed 14 ounces spinach or Asian watercress (kangkong) 1 pouch (1.76 ounces) Mama Sita's Sinigang (Tamarid Seasoning) Mix
Cooking Method:	Bring water to a boil. Add onions and tomatoes. Simmer for 5 minutes. Add daikon, long beans, chili pepper, fish sauce, and Mama Sita's Sinigang mix. Continue to simmer for three minutes, uncovered. Add the shrimps and simmer for another 3 minutes. Turn off the heat and add the spinach or kangkong. Cover to steam-cook the vegetables. Serve with fish sauce.
Kinilaw Kinilaw is a method of cooking nearly anything that is alive and fresh not with fire but with vinegar. Crustaceans may be used, or mollusks, vegetables, fruits, flowers, insects, and even meat. The abundance of food available, the ecology of each region and the understanding and appreciation of readily available materials make eating kinilaw a widely exhilarating experience. Its raw ingredients may range from the commonplace (mackerel, grouper, sailfish, red snapper fillets or venison) to the exotic (spider conch, sea cucumber, the larvae of the coconut beetle or sea anemone).
Ingredients:	1 piece ox-tongue, thoroughly cleaned and sliced Lea and Perrins sauce salt and pepper 10 pieces calamansi 3 cloves garlic, crushed 2 medium onion, sliced 1 can (12 ounces) Cream of Mushroom soup button mushrooms button olives 4 tablespoons butter 1/4 cup grated cheese
Cooking Method:	Marinade ox-tongue in Lea and Perrins sauce, calamansi, salt and pepper for an hour. Fry tongue and when browned, braise for 30 minutes. Saute garlic and onions in butter. Add soup. Garnish with mushrooms, olives and grated cheese.
Igado
Ingredients:	1/4 pound each pork tenderloin, liver, heart and kidney 2 tablespoons green peas salt to taste 1/2 cup iloco vinegar 1/2 cup soy sauce 1/4 cup bell pepper 1 tablespoon garlic
Cooking Method:	Soak pork liver in vinegar. Saute garlic and pork tenderloin in cooking oil until golden brown. Add pork heart, pork kidney and soaked pork liver. Add soy sauce. Simmer until all meats are tender and sauce is thick enough. Add green peas and bell pepper.

Homemade Longganisa Lucban

Longganisa lucban is a garlicky slightly sour sausage that is quite similar to chorizo de bilbao, the famous garlic sausage from Spain.

This is a fresh homemade version that doesn’t involve any curing so it must be frozen within 3 days of making.

2 lbs pork belly or medium ground pork
1 tbsp + 1/2 tsp rock salt
2 tbsp + 1 tsp paprika
1 tbsp + 1 tsp garlic powder
1 tsp dried oregano
2 tsp sugar
1/2 c Filipino vinegar
Pork back fat
Sausage casings

If using pork belly, grind in a meat grinder or chop with a cleaver(s). Do not grind it too finely. Add rock salt. Roast the paprika, garlic powder, and oregano in a hot pan until smoky. Add to the mixture together with the sugar and vinegar. Mix to combine. Cut small cubes of the pork back fat, about 3 to 4 tbsps, then add to the mixture and mix thoroughly. Let the mixture sit for about 30 minutes. Soften the sausage casings in warm water then pour vinegar through them. Stuff the casings with the meat mixture and form into links. Place in refrigerator and let sit covered for at least 8 hours. To cook, shallow fry in hot oil.

my lecheflan

1 can (390g) evaporated milk
1 can (390g) condensed milk
10 egg yolks
1 teaspoon of vanilla extract or lemon essence
For the caramel:
1 cup sugar
3/4 cup water

In a saucepan, mix the sugar & water. Bring to a boil for a few minutes until the sugar caramelize. Pour the caramelized sugar into aluminum moulds - you can use any shape: oval, round or square. Spread the caramel on the bottom of the moulds.Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender. Gently pour the mixture on top of the caramel on the aluminum moulds. Fill the moulds to about 1 to 1 1/4 inch thick. Cover moulds individually with aluminum foil. Steam for about 20 minutes OR Bake for about 45 minutes. Before baking the Leche Flan, place the moulds on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before baking. Let cool then refrigerate.

To serve: run a thin knife around the edges of the mould to loosen the Leche Flan. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top

ginataang manok_chickenstew in coconut milk

Ingredients:

1/2 kilo chicken wings (manok)

1 lata coconut Milk (gata)

Ginger (luya)

2 Cups water (tubig)

1/8 cup Oil (mantika)

2 Potato cut in 4 cubes (patatas)

Peppercorn (Paminta buo)

1 Onion (sibuyas 1/2 kung malaki ang sibuyas)

3 Garlic (3 butil ng bawang)

1 Tbsp chicken powder (1 kutsara chicken powder)

Salt (Asin)

Cooking Instructions:

1. Wash the chicken, then set aside. (Linisin/hugasan ang Manok at ilagay sa isang tabi.)

2. Pour oil in wok or pot then add garlic, onion and ginger until golden brown. (Ibuhos ang mantika sa kawali at ihulog ang bawang, sibuyas at luya. papulahin.)

3. Add the chicken and stir until golder brown. (Isahog ang manok, igisa hanggang maluto ng konti.)

4. Add water, 1/2 can of coconut milk at let it simmer for 20 mins. in medium fire.(Dagdagan ng tubig at kalahating lata ng gata at pakuluin ng 20 minuto).

5. Add the potato and chicken powder and let it simmer again. (Bago maluto ang manok, isahog ang patatas at chicken powder. pakuluin hangang lumambot ang patas at manok.)

6. When the chicken and potato is cooked, pour the remaining 1/2 can of Coconut Milk, simmer for atleast 5 mins. then add salt to taste. (pag luto na, ibuhos ang natirang kalahating lata ng gata at pakuluin ng limang minuto. lagyan ng asin at tikman kung pwede na sa inyonh panlasa.)

5. Serve hot. (Ihain ng mainit.)

sisig....

Ingredients
2 - 1/5 kilos pig's head
1/2 kilo chicken liver
1 cup calamansi juice
1/2 tsp peppera
1 tbsp salt
1 tsp msg
2 large onions, grilled
5 pcs red chili, finely sliced
1/4 tsp margarine


METHOD

1. Slice the pig's head into desired cuts. Grill over live coals until meat is cooked as to desired doneness.
2. Grill chicken liver on top of an aluminum foil placed over live coals.
3. Sliced thinly and set aside.
4. In a bowl, combine grilled meat, chicken liver, salt, msg, chili, pepper, calamansi juice and onions. Mix well using your bare hands. Set aside.
5. Place sizzling plate greased with margarine on a burner with low fire.
6. Add the mixture and cook for 15 seconds, stirring constantly.

bistek!!

Ingredients
1/2 kilo of beef (round, sirloin or tenderloin), sliced 1/4-inch thick
4 tbsp. of kalamansi (native lemon) juice
1/4 c. of dark soy sauce
freshly-ground pepper
1 tsp. of minced garlic
2 large onions, cut into rings
2 tbsp. of cooking oil



METHOD
In a glass mixing bowl, mix kalamansi or lemon juice and soy sauce. Add beef, garlic and ground pepper. Mix well. Let sit in the refrigerator for 30 minutes.

Heat a heavy skillet. Add oil. Lightly fry the onion rings. Remove from skillet and drain on paper towels. Keep warm.

Reheat oil until smoking. Pan-fry the beef slices in batches, removing them as they brown. When all the beef has been cooked, pour the marinade into the skillet and boil for 1 minute. Arrange beef slices on a plate. Place the onion rings on top. Pour the sauce over the onions and beef. Serve at once.

filipino pochero

Ingredients
1/2 kilo chicken, cut into parts
1/2 kilo pork, cut into cubes
1/2 kilo beef for stewing, cut into chunk cubes
8 cups water
6 minced cloves garlic minced
5 pieces Saba banana
5 pieces boiled potatoes, quartered
5 pieces boiled sweet potatoes, quartered
4 pieces chorizo bilbao
2 tablespoons oil
1 teaspoon salt
1 bundle onion leeks
1 cup chickpeas
1 sliced bundle cabbage
1 Pinch salt & pepper


METHOD

1. You have to BOIL pork, chicken, beef, chorizo in salted water with onion leeks.

2. Lower fire and let SIMMER until all meat is tender.

3. Take out all the meat, set aside, keep stock.

4. In a casserole, SAUTE garlic, onion, then pour in the stock.

5. Bring to a BOIL, add all meat, banana, potatoes, sweet potatoes and chickpeas.

6. SEASON with salt and patis and add in the cabbage.

7. Serve hot.

PORK AND BEEF RECIPE

Fresh beef can differ from bright red to cherry-red depending on the amount of exposure to oxygen. A dark plum-red appearance can be an sign that the meat comes from an older animal. The meat should be firm but not dry and should have a smooth and fine texture. The outer layer of fat should be firm and evenly distributed. An oily appearance can be an indication that the meat comes from an older animal.

The meat of a young animal is grayish pink. Generally, the older the animal the darker the meat. The meat and fat should feel firm to the touch and not leave an impression when pressed with a finger. The fat is mostly white to creamy white. An oily appearance is indicative of an older animal.

kare-kare ni gill

1 buntot ng baka (mga1 o ½ kilo), hiniwa ng tig-3 pulgada
5 kutsaritang mantika
5 ulo ng bawang, pinitpit
1 katamtamang laki ng sibuyas, hiniwa-hiwa
¼ tasang katas ng achuete
1 puso ng saging na saba, hiniwa ng pahaba
2 tali ng sitaw, hiniwa ng tig-2 pulgada
4 katamtamang laki ng talong, hiniwa ng tig-1/2 pulgada
½ tasang bigas, tinusta at dinikdik ng pino
½ tasang peanut butter, asin ,paminta, betsin

Palambutin ang buntot ng baka. Hanguin mula sa tubig at prituhin ng bahagya sa mantika. Igisa ang bawang at sibuyas sa mantika.
Idagdag ang katas ng achuete. Igisa hanggang lumabas ang mantika ng buntot ng baka. Idagdag ang gulay at kaunting tubig upang magkasarsa. Idagdag ang pinulbos na bigas at peanut butter na tinunaw sa 3/4 tasang tubig. Timplahan ng asin,paminta at betsin.ihain ng may kasamang bagoong alamang.

Adobong Manok

½ manok
½ basong suka
½ librang karne
10 butil na bawang
½ kutsarang tinunaw na atswete, at kaunting rekado
1 dahon ng tuyo’t na laurel

Sa isang basong tubig ay lulutuing lahat ang magkakahalong ito at pabayaang mapiga ang tubig sa pagkasigang hanggang walang matira kundi malapot na salsa ng mantika.

intro ko..... :D

Welcome to the Filipino recipes site. Featured on this site are free Filipino recipes that have become all time Philippine favorites. Traditional Filipino food recipes that are simple to cook and always a pleasure to serve and eat...dishes that are always welcome on the dining table. Filipino food consist mostly of vegetables, seafood, dairy, meat and rice. Like Philippine fiestas, Filipino recipes are rich in flavour & color.

Filipino culinary arts is greatly influenced by Chinese, European, American, Arab and Asian cuisines. A fusion of various recipes from earlier traders, Asian immigrants and former colonizers.

Before the Spaniards colonized the Philippines, the country's cuisine consisted of root crops, game, vegetables and seafood. Filipino food recipes then was almost always either boiled, roasted or broiled. Foreign trade brought in all kinds of spices and plants to the Philippines. And like the Filipino today, its cuisine is a gastronomic feast from different countries and cultures - from east to west.

Filipinos have embraced as their own cuisines form other countries like the noodles from the Chinese, rice and meat dishes from the Spaniards, fast-food from the Americans and even spaghetti from the Italians. All these now form part of the Philippine cuisine - with the Filipino touch, of course.

There are however many Filipino recipes from each region of the Philippines. The Filipino's penchant for cooking resulted into a unique Philippine culinary arts. The Ilocanos from the north is known for their Pakbet - a simple but nutritious vegetable dish. While the Bicolanos are famous for their Bicol Express a hot and spicy dish in coconut milk. Overall, nothing beats the fame of the tasty pork and chicken adobo, a dish the Philippines is known for throughout the world.

Experience the tastes and colors of Philippine food. A gastronomic delight that has been savoured through many generations. Enjoy the free Filipino food recipes on this site and happy cooking!

hi guys!!!

uy mg comment kyo s blog ko ha..hehhee

Sa Tsina, tinagurian ang carrot na "maliit na ginseng ", ang pinakamahalagang komposisyon ng carrot ay carotene. Nang pumasok ang carotene sa katawan, nagi itong Vitamin A, hindi puwede mawala ito sa katawan. Nakakabuti ang Vitamin A sa ating atay, mga mata, balat at paglaki ng bones. Maraming plant fibre rin sa carrot, kaya, puwede itong magpabilis ng paggalaw ng bituka para ma-evacuate ang toxin at pigilin ang cancer. Bukod dito, sa carrot, may mga bagay na pagpapababa ng blood sugar at blood pressure. Kaya, ito rin ang mainam na pagkain para sa mga tao with diabetes at elevated blood pressure.

Ngunit, huwag kumain ng too much carrot. Otherwise, magiging dilaw ang inyong balat! Totoo!

Kahit masama ang amoy, ang garlic ay magandang pampalasa at gamot para sa mga Chinese.

Tinatawag ang Tsina na "bansa ng garlic", dahil nagprodyus ng mga 5 milyong toneladang garlic bawat taon. Ang pinakamahalagang komposisyon ng garlic ay Alexin-Allicin. Nababawasan nito ang iba't ibang bacteria at inflammation at pinipigilan ang cancer. Nakakabuti rin ito sa paglinis ng mga basura sa blood vessels para pigilin ang mga sakit sa blood at puso. Bukod dito, pinabibilis ng garlic ang paglaki ng hair at pinipigil ang pagiging matanda ng katawan.

Upang gamitin nang mas mabuti ang garlic, dapat ilagay ang mga slice of garlic sa air nang mga 20 minuto. Isang clove ay sapat na bawat araw.

Ang uri ng pagkain na ating kinakain sa araw-araw ay may malaking nagagawa para sa ating kalusugan. Ito ay nagsisimula mula sa araw na tayo ay ipinanganak hanggang sa ating pagtanda. Ang babaeng bagong panganak ay pinagkalooban ng pamamaraan upang mapakain ang anak ng natural na pagkain- ang gatas ng ina. Kapag umabot na ang sanggol ng anim na buwan, siya ay puwede nang umpisahan sa malalambot na pagkain. Ito ang pinakamahalagang panahon para maumpisahan ang sanggol sa mga mabubuting pagkain. Dapat malaman ng lahat ng magulang na kailangang makakain ang sanggol ng isang uri ng pagkain ng mga labindalawang beses bago nito magustuhan ito.Mahalagang piliin ng magulang ang ipapakain sa sanggol, nguni't ang sanggol ang magdedesisyon kung gaano ang kakainin niya. Ito ay mahalagang panuntunan sa pagpapakain ng sanggol.

Ang ating mga anak ay masasanay kumain ng pagkaing inihahain sa bahay. Kung ang mag-anak ay kumakain ng iba't ibang gulay araw-araw, ganoon din ang mga bata. Kung ang mag-anak ay umiinom lagi ng "soft drink" sa bahay, hindi sila matututong uminom ng sapat na tubig sa araw-araw. Ang "soft drink" ay mayroong dagdag na asukal, asin, at "caffeine" kaya't hindi ito nararapat na maging parte ng pagkain ng mga bata. Dito maaaring magsimula ang mga sakit na sobrang pagtaba, diabetes, mataas na presyon.