Torn Malunggay/Moringa Leaves
Flavored Jelly Powder
Boil the malunggay leaves.
Strain and let cool.
Mix the jelly powder with the malunggay soup.
Pour the malunggay-jelly mixture to rectangular containers.
Once set, use cookie cutters to shape the jelly.
That’s right. You can make chocolate ice cream without using an ice cream maker.It is so easy to make. Ten minutes is all you need. Definitely, making our own ice cream, the excitement of getting to finally taste it and the big smiles after getting everyone’s approval are memories that I want Aki and my future kids to have every summer.
I would like to thank Cook’s Country for the recipe
1 tsp instant coffee
1 tbsp hot water
4 oz chocolate chips (the original recipe calls for bittersweet but I used semi-sweet)
1/2 cup condensed milk
1/2 tsp vanilla extract
Pinch salt (I forgot to add this but the ice cream was still so yummy)
1 1/4 cups cold heavy cream
In a microwaveable bowl, combine coffee and hot water until dissolved.
Add chocolate and condensed milk.
Microwave and stir every 10 seconds until the chocolate is melted. This step took less than a minute
Add vanilla and salt. Set aside
Using an electric mixer on medium speed, whip the cream until soft peaks form, about 2 minutes. Actually, I did see any soft peaks. Maybe my cream was not cold enough.
Mix 1/3 of the whipped cream with the chocolate mixture. Then add the rest of the cream. Mix well.
Transfer the mixture to a container. Put plastic wrap directly on the surface before covering.
Freeze for at least 6 hours. We made ice cream in the afternoon and ate it the morning after.
Gather the family around the dining table, distribute cups, and serve. Close your eyes as you listen and take in all the positive reviews from your loved ones.
For the rest of the day, super proud Aki kept saying, “I made yummy ice keem fohr ebi-wan! Diba? Diba?” (I made yummy ice cream for everyone. Right? Right?!)
P.S. Please share if you have other homemade ice cream recipes.
Last year, one of the highlights of our Easter break was my very first Brazo De Mercedes. My thousands of suitors during my younger years would attest to my love for this cake. I can eat half of roll in sitting. I love the softness of the meringue and the gooey-ness of the filling. This cake is not hard to make but it is a challenge to perfect. My attempt last year resulted into a flat but yummy cake. This year’s cake was not Goldilocks’ store-worthy but taste-wise, and my husband agrees, it was really good!
Because I don’t have a baker’s comb or a proper icing spatula, the meringue was “bumpy”.
I kinda overcooked the meringue which resulted in a crunchy crusty layer. That did not help improve the presentation but the overbaking added an interesting texture to the cake
But hey, don’t judge a cake by its cover. My 2013 brazo cake was a big hit in my anti-sweets family. I thought only Aki, Jyl and I would enjoy this but everyone dug in.
Here is the recipe that I got from my Goldilocks cookbook. Continue reading “My 2013 Brazo De Mercedes”
I can’t remember exactly how many times I tried making beef salpicao in the past. What is for sure is that until recently, all my past attempts were not successful. Thanks to the Yummy magazine back issue that my friend Rachel gave me, I finally made beef salpicao that is as good as the ones served in restaurants.
1/2 kilo beef, cut into bite-size pieces
1/3 cup soy sauce
1 cup water
1 teaspoon sugar
1 tablespoon oil
2 tablespoons butter
6 cloves of garlic, sliced thinly
1 small can of button mushrooms
1 tablespoon Worcestershire sauce Continue reading “Beef Salpicao”
Summer is not complete if I don’t get to sink my teeth into a cold juicy Philippine mango. Now that it is summer, Aki and I eat mangoes every day. To my non-Filipino friends, if you are going to the Philippines, make sure you include “Eat Philippine Mangoes” in your to-do list. I heard other countries sell Manila Mangoes but I don’t know if they are the same as the ones that we have here.
Here is a recipe that I got from a Libre newspaper back in 2009. We have been making tuna rolls in mango cream sauce every summer since we moved in.
Mango Cream Sauce
1/4 cup butter, melted
1/4 cup onion
1 pack All-purpose cream
1 tbsp sugar
1/4 cup cheese
1 pc mango, diced
– Saute onions in melted butter until translucent
– Add cream, sugar and cheese. Simmer then remove from heat
– Gently fold in diced mangoes
Continue reading “Tuna Rolls in Mango Cream Sauce”
I got this recipe from my sister-in-law Mae. She comes from a family of great cooks so when I need a tried and tested recipe, I always go to her.
1/2 kilo pork
1/4 head of a garlic, crushed
1/4 cup soy sauce
1/2 cup brown sugar
1/8 cup ketchup
2 tablespoons oil
salt and pepper to taste
Continue reading “Easy Peasy Pork Barbeque”
One of my favorite memories growing up is making polvoron and yema with my sister. Aaah, the smell of burnt of flour…
I thought of making polvoron because I want to increase Aki’s milk intake. According to our favorite pedia in the whole wide world, Dra. Vienne Saulog, one of the possible causes is that he is drinking less milk now. Since our last check up, Ate Dorina and I have been more proactive in offering fresh milk in between and during meals.
1 2/3 cup All-purpose flour
2/3 cup Full Cream Milk. I think I used a mix of Bear Brand and Lactum 3+
1/2 Cup Refined Sugar
1/2 cup Salted Butter
3/4 cup Margarine
Continue reading “Classic Polvoron”
Hello! I am sorry that this blog has been boring lately. I have a lot of picture and text heavy drafts that I don’t have time for right now. Aki has been sick since Monday. I think he got too excited and too tired from the playdate that we had with my mommy blogger friends and their kids last Sunday.
I am sorry too for the delay in approving comments. The last comment that I think I approved was for my New Year’s Day post. Thank you for your patience and for still reading this online diary.
Anyhoo, here is a super quick glaze recipe that I got from my mom who got it from my dad’s mom, Mama Ogie.
Continue reading “My Grandma’s 5 Minute Ham Glaze”
I did it. I did it. I finally did it! I made chicken and pork nuggets that are tender and moist in the inside but really crunchy on the outside. My boys love them. I am so happy! When Aki started liking grocery-bought chicken nuggets, I vowed to myself that I need to learn how to make them at home. And I did! I followed the Cook’s Country recipe to the letter.
Here are the ingredients
1/2 Kilo Chicken and Pork. Because I don’t eat chicken, the pork was cut thinner and longer so I can differentiate
2 Tablespoons Worshorshor Sauce. I will never learn how to spell and pronounce that.
1 Tablespoon and 1 Teaspoon Salt
2 Cups Water
1 Cup Flour
1 Cup Japanese Breadcrumbs, lightly crushed
1 Teaspoon Baking Soda
2 Egg Whites
Continue reading “My Best Ever Homemade Nuggets”
Last last weekend, I unearthed a pack of flat rice noodles from the depths of my kitchen cabinet. I remember buying this unplanned when we were in SM last year. I was itching to cook something Vietnamese for weeks but could not find such noodles. When the craving subsided, I found the pack in one of the aisles of SM Hypermarket. Knowing it is a hard to find item, at least in our go-to grocery store, I grabbed a pack with a promise I will cook it soon. Of course that did not happen. The same was the story for the unopened bottle of mustard, can of cream corn and Ghirardelli chocolate chips in the pantry.
Feeling inspired, I whipped up this Thai sweet-salty-sour dish. This is a variation of a recipe from my Yummy Weekend Cooking Cookbook
4 small red onions, halved
1/4 kilo ground pork
1/3 cup brown sugar
1/4 cup calamansi (Philippine lemon) juice
1/4 cup fish sauce. The original recipe calls for Thai fish sauce. Actually, after I learned that our local patis has too much sodium, I stopped buying it. For this recipe, I had to borrow from a neighbor. Oh, the perks of living near relatives. Thanks, Mae!
1 cup basil leaves
half of a pack of flat rice noodles, soaked in hot water for 10 minutes
a handful of sitsaro or snow pea Continue reading “Stir-Fried Thai Pork Noodles”