Monday, January 29, 2007

Chopsuey and Banana Choco Chips Cupcake

Baguio vegetables (as I fondly called it) like carrots, cauliflowers, snow peas, cabbage, and others are a lot cheaper now than last December. Chopsuey is one of my son’s favourite dishes so I make it a point to cook this every other week.

This is my version of Chopsuey.



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.





9 comments:

JoLoGs QuEeN said...

wow chicken liver peborit ko un at saka ung young corn hmmmm nakakagutom naman dito (^_^)

JMom said...

oh yumm! I love veggies and chicken liver. Perfect combination! Now why didn't I think of this before? ;-) salamat ulit. Print out ko din ito.

ces said...

chicken balls, is that like fish balls? sounds good!

mae said...

Hi Lani, you're back! Yey! Missed you loads. You're giving us such a treat on your return. 2 recipes for one!

Love. Love. Love. Chopsuey! I love how the vegetables look so fresh and still crunchy. Yum.

joey said...

Love banana bread! With chocolate chips pa...mmmmm! :)

watson said...

I really appreciate Baguio vegetables. Mas sweet and crunchy sya. I'm quite lucky in that way because I travel to Baguio regularly.

eden said...

paborito ko rin yan sis! yummmmmy :)

Ellen said...

Hi lani!

I love anything that has banana in it! yumm!! i have to try this recipe sometime =) my appetite has perked up so much lately, i'm getting worried about gaining more weight..pero masarap kumain e =( oh well..diet na lang ulit bago makauwi sa pilipinas..hehe

s.j.simon said...

lol. did you know that chocolate was banned in switzerland for many years. read this