Chocolate Moist Cupcakes

Chocolate moist cupcakes Ingredients 1 3/4 cup cake flour 3/4 cup Dutch cocoa powder 1 1/2 cup brown sugar 1tsp. Baking soda 1tbsp. Vanilla 1 1/2 tsp. Baking powder 180ml. Evaporated milk 1cup warm water 1/2tsp. Black coffee 1/2 cup Vegetable oil 1/2 tsp. Salt 2pcs. Eggs


Bake in 170'C for 15-18mins . Prepare a muffin tin with cupcake liners.
In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt until there are no visible clumps. (Since cocoa tends to clump up it might help to sift the cocoa first).
Pour 1 & 1/2 teaspoons of coffee granules into the 1 cup of warm water and stir gently. In a separate bowl mix together the coffee/water mixture, vinegar, vanilla extract, and olive oil.
Pour the wet ingredients into the dry ingredients and stir until mixture comes together. Do not over mix (the batter should be thin and slightly lumpy).
Pour the batter evenly into the cupcake liners (about two-thirds of the way full). Place in oven and bake for 18 to 20 minutes, until a toothpick inserted into the center comes out clean.
Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on wire rack.
Decorate with frosting as desired!Make 24pcs. Cupcakes in Size 3oz

LUMPIANG UBOD

LUMPIANG UBOD

For the Lumpia Filling
 1 tablespoon oil
 1 onion, peeled and chopped
2 cloves garlic, peeled and minced
¼ pound pork belly, diced
½ pound shrimp, peeled and coarsely chopped
1 tablespoon fish sauce
½ cup water
4 cups ubod, cut into matchsticks
salt and pepper to taste
green leaf lettuce leaves, ends trimmed and leaves separated

For the Lumpia Sauce
2 ¾ cups water
¼ cup soy sauce
¾ cup brown sugar
½ teaspoon salt
1 cup unsalted peanuts, ground
1 head garlic (about 3 tablespoons), peeled and minced
3 tablespoons corn starch
2 tablespoons peanut butter

For the Lumpia Wrappers
1 cup cornstarch
1-1/2 cups water
3 eggs, beaten
1 teaspoon salt
1 teaspoon sugar
1 teaspoon oil
Oil for the pan


INSTRUCTIONS
1. In a pan over medium heat, heat oil. Add onions and garlic and cook until softened. Add pork and cook until lightly browned. Add shrimp and cook, stirring occasionally, until color changes. Add fish sauce and cook for another 1 to 2 minutes. Add water and continue to cook until pork is tender. Add ubod. Lower heat, cover and cook for about 10 to 15 minutes or until ubod is tender and pork is cooked through. Season with salt and pepper to taste. Remove from pan and drain well.
2. Lay a wrapper on a flat surface and place a lettuce leaf on top. Spoon about ¼ cup filling across the middle of wrapper and fold sides to cover filling.
3. Pour sauce on top of prepared lumpia and garnish with additional minced garlic and ground peanuts, if desired.

For the Lumpia Sauce
1. In a sauce pot over medium heat, combine 2-1/2 cups of the water, soy sauce, brown sugar and salt. Bring to a boil, stirring regularly, until sugar is dissolved. Add garlic and peanuts. Continue to cook for about 2 to 3 minutes.
2. In a bowl, combine corn starch and the remaining ¼ cup water. Stir until mixture is smooth.
Whisking vigorously, add corn starch mixture into soy sauce mixture. Continue to cook, whisking regularly, until thickened. Add peanut butter and stir until dissolved and well combined.

For the Lumpia Wrappers
1. In a large bowl, combine cornstarch and water. Whisk together until smooth. Add eggs and salt. Stir to combine until mixture is the consistency of thin, runny batter.
2. Set a nonstick pan over low heat. Oil the pan. Add ¼ cup batter and gently tilt pan on all sides to cover with batter. Cook for about 30 to 40 seconds.
3. Gently flip to other side using a spatula. Cook for another 10 seconds or until top is firm and dry.
Remove crepe from pan by gently sliding onto plate. Repeat with remaining batter.

Sinigang Recipe

Estimated cooking and preparation time: 1 hour

Pork Sinigang Ingredients:

• 3/4 kilo Pork, cut into chunks
• 3 tomatoes, sliced
• 2 onions, diced
• 5 cloves of garlic, minced
• 100 grams Kangkong (river spinach)
• 100 grams String beans
• 2 pieces horse radishes, sliced
• 3 pieces gabi (taro), pealed
• 2 pieces sili pag sigang (green finger pepper)
• 200 grams sampalok (tamarind)
• 3 tablespoons of patis (fish sauce)
• 1 liter of rice wash or water

Sinigang Cooking Instructions:

• Boil sampalok in water until the shell shows cracks. Let cool then peal off the shells and with a strainer, pour samplalok (including water) into a bowl. Gently massage the sampalok meat off the seeds, strain again.
• In a pot, sauté garlic and onion then add the tomatoes. Let simmer for 5 minutes.
• Add pork and fish sauce then add the rice wash. Bring to a boil then simmer for 15 minutes then add the gabi. Continue to simmer for another 15 minutes or until the pork is tender.
• Add the horse radish and simmer for 10 minutes then add the string beans, kangkong and sili (for spice-optional). Let boil for 2 minutes.
• Serve piping hot.

Sinigang Cooking Tip:

• Instead of sampalok fruit (tamarind), you can substitute it with any commercial souring seasoning like Knorr sampalok seasoning or tamarind bouillon cubes for this pork sinigang recipe.

Pork / Chicken Adobo Recipe

Estimated cooking time: 50 minutes.

Adobo Ingredients:

• 1/2 kilo pork cut in cubes + 1/2 kilo chicken, cut into pieces or
• choice of either 1 kilo of pork or 1 kilo of chicken
• 1 head garlic, minced
• 1/2 yellow onion, diced
• 1/2 cup soy sauce
• 1 cup vinegar
• 2 cups of water
• 1 teaspoon paprika
• 5 laurel leaves (bay leaves)
• 4 tablespoons of cooking oil or olive oil
• 2 tablespoons cornstarch
• Salt and pepper to taste
• 3 tablespoons water

Adobo Cooking Instructions:

• In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions.
• Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.
• Remove the pork and chicken from the sauce panand on another pan, heat cooking oil and brown the pork and chicken for a few minutes.
• Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken.
• Add salt and/or pepper if desired
• Bring to a boil then simmer for an additional 5 minutes.
• Serve hot with the adobo gravy and rice.

Adobo Cooking Tips:

• You have the option to add crushed ginger to the onions and garlic when sautéing. Ginger adds a unique flavor to your pork/chicken adobo.

Deningdeng

Denengdeng (also called Inabraw) is a dish of Ilocano people of the Philippines. Its main ingredients are vegetables. It is easy to make. It is similar to Pinakbet. It is classified as a bagoong soup based dish. Unlike pinakbet, denengdeng contains fewer vegetables and contains more bagoong base.


You will need the following:

•  1 piece fried or inihaw na tilapia
• 4 cups water
• 1 tablespoon fish bagoong, malabnaw
• 1 piece pork broth cube (or msg and salt to taste or other seasonings)
• 1 cup sitaw, cut into 3-inch lengths
• 2 pieces small eggplants1 cup bulaklak ng kalabasa or squash blossoms)
• 1-2 bundles saluyot (green leaves 2 cups)

Cooking Directions:
      Add fish to boiling water. Simmer for 5 minutes. Stir in fish bagoong and pork broth cube
(or other flavorings/ seasonings). Simmer for 5 more minutes. Remove fish and set aside. Add veggies (sitaw and talong).Cook until tender. Add bulaklak ng kalabasa and saluyot. Cook for 
another 2 minutes. Add the fish and remove the saucepan from heat. Serve.

Another  version in Taglish  with tips of recipe:
 Yes, so easy to cook dinengdeng puro gulay lang kasi. Magpakulo ka lang ng konting tubig, about 1 cup of water, tapos lagyan ng 4-5 tablespoons bagoong. Dapat mas maalat ng konti to enhance the taste of the veggies. Let it boil, saka ilagay ang sitaw, okra, kalabasa, young leaves of sitaw, kamatis and sibuyas. Para tayong kumakanta ng bahay kubo, di ba? Tapos lahukan ng hipon o inihaw na bangus. Walang vetsin, pero pwede lagyan ng half teaspoon brown to enhance taste. Tandaan saglit lang lulutin ito. Mas masarap kung bagong luto. Don’t cover, ihain agad.
 

Other tips:

1. May timing ang mga veggies. usually, isang kulo lang para sa mga dahon-dahon; pinakamatagal lutuin ang seeds o ung may seeds like talong, sunod ang sitaw, okra; tapos kalabasa, patola at sa huli mga dahon-dahon

Maraming combination, pero iwasan magsama ang ampalaya at patola sa isang pagluluto.

2. Konting sabaw lang, di masarap ung tipong nasa swimming pool at lumalangoy ang mga gulay. hehehe

3. Ito ang pinakatatandaan na tips (secret ko ito) : hwag dadamihan ang lulutuin, kailangan medyo bitin para sa susunod.. lagi nilang pananabikan ang iyong dinengdeng. hehehe

Chicken Pochero

 

• What You'll Need:
  • 1/2 kilo beef ribs
  • 1 piece onion, sliced medium size
  • 6 cups water
  • 1 head small repolyo
  • 1/8 kilo Baguio beans
  • 2 pieces kamote or potatoes 
  • 2 pieces banana (cardava0 or saging saba sliced into chunks
  • 2 cloves garlic, minced
  • 2 pieces beef broth cubes or seasonings or flavorings
  •  salt and msg to taste

  • 1/2 cup tomato sauce
  Now Let's Cook:
         Boil beef and onion  in water until tender. Remove beef from broth. In the same broth,

  cook veggies, potato or kamote and saba, then remove from broth. Saute' garlic and onion in another pot. Add the beef, broth cubes or other flavorings or seasonings( if there are no broth cubes)and tomato sauce Simmer. Pour 3 cups of broth. Then add potatoes, saba and veggies.

  Serve hot.