This is my version of Chopsuey.
2 tablespoons cooking oil
1 medium onion, sliced
1 tablespoon crushed garlic
¼ kilo chicken liver
½ cups chicken balls
1 medium carrot, sliced diagonally 1-inch thick
1 small head cauliflower, cut into florets
1 ½ cups trimmed snow peas
1 small head cabbage, cubed
1 cup young corn
1 red bell pepper, strips
½ cup kinchay
1 pouch Mushroom soup mix dissolved in 1 cup water
3 tablespoons soy sauce
½ teaspoon pepper
In a wok, heat cooking oil and sauté onions until transparent. Add garlic and sauté until light brown. Add chicken liver and chicken balls and sauté until cook and brown.
Stir in carrots. Cook, stirring occasionally, for about one minute. Add cauliflower, snow peas, young corn, bell pepper, kinchay and cabbage. Simmer for 2 minutes. Stir in dissolved mushroom soup mix, soy sauce and pepper. Cook until sauce thickens slightly and vegetables are tender crisp.
I love the taste of banana in cakes and pastries. So I was so happy when I saw this recipe from www.mygreatfood.com which is a San Miguel Foods Corporation website.
Banana Choco Chips Cupcake
2 2/3 cups all purpose flour
2 tsp. baking soda
¼ tsp. salt
1 cup Magnolia Gold Butter
1 1/3 cups sugar
3 pieces eggs
1 cup full cream milk
1 tsp. calamansi juice
1 tsp. vanilla
1 cup mashed ripe bananas
1 cup chocolate chips
1. Preheat oven to 350°F. Line muffin pans with paper cups. Set aside.
2. Sift together flour, baking soda and salt. Set aside.
3. Combine milk, calamansi and vanilla.
4. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs one at a time beating well after each addition. Add alternately the dry ingredients and milk mixture until smooth. Add bananas and chocolate chips and blend well.
5. Pour into muffin pans and bake for 30 minutes.