CHIBOG CHICKA LAKWACHA ATBP
I love to eat that is why I created this blog.
Saturday, November 06, 2010
Cheesy Pasta con San Marino Corned Tuna
Friday, November 05, 2010
My mom-in-law's Pochero
Tuesday, October 19, 2010
I am BACK
Sunday, May 06, 2007
Lasang Pinoy 17: Egg Roll
I remember when I was a child; my grandmother had a concoction made from egg and sarsaparilla. She always prepared it for me because according to her this will strengthen my body resistance. She chose native chicken eggs because it’s more nutritious than the regular white chicken eggs. I love recipes with eggs, even if it’s quail eggs, chicken eggs, and even duck eggs.
My entry for this month’s LP event is a recipe with no name (lol). I will just name this as “egg roll.” I tasted this recipe way back 1995 from my friend’s wedding reception; her aunt cooked this recipe. I called up my friend to ask her if she knows the ingredients and the preparation of this recipe. But she informed me that she doesn’t know and the only thing that she remembered was that her aunt uses mince meat to cover the egg. So I experimented on this recipe according to my taste.
6 hard boiled eggs
½ kilo ground pork
½ cup carrots, diced
1/3 cup Chinese celery or kinchay, chopped
1 egg, beaten
Salt and pepper
1 egg, beaten
- Mix ground pork, carrots, kinchay, and 1 beaten egg, season with salt and pepper.
- Wrap the hard boiled egg with the meat mixture and form like a ball.
- Dip egg covered with meat mixture in flour, then dip in beaten egg and roll in breadcrumbs.
- Deep-fry until cooked through and drain in paper towels.
Sunday, April 22, 2007
This recipe is one of my Aunt Thelma’s favourites. I always find it in her menu every time we have family gatherings. She taught me the procedure to cook chicken roll. I learned that some called this recipe Cordon Bleu.
½ kilo chicken breast fillets
1 egg beaten
Salt and pepper
4 slices sweet ham
4 slices cheddar cheese
Pound chicken breast fillets in between sheets of cling wrap until they flatten to 1/2-inch-thick. Season it with salt and pepper. Place a slice of sweet ham on one end of each breast. Top with cheese and then roll. Season breadcrumbs with pepper. Dip filled chicken breasts in flour, then egg and roll in breadcrumbs. Deep-fry until cooked through and drain in paper towels.
Wednesday, April 04, 2007
After a long absence because of some computer problems, here I am again posting this embutido picture. I got the recipe from Iska and tita C. Thank you for sharing this delicious recipe. You will notice that it's not a round embutido but a square one, I used a loaf fan because I ran out of supply of aluminum foil (lol).
Monday, January 29, 2007
Chopsuey and Banana Choco Chips Cupcake
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.