Friday, 18 December 2015

Bihon Guisado

Some weeks back, while minding our own businesses, me reading and the husband is busy in front of his laptop, we had an instantaneous cravings for pancit.  I wanted Bihon Guisado the way my Mama cooks it and the same taste as how our neighbor cooks it.  The husband on the other hand wanted her Mom's pancit bihon.  Now that is something challenging and daunting (...thinking...)  

Good thing we always have bihon and sotanghon in stock. I let him choose which noodle he prefers and he chose bihon. So bihon guisado it is. Bihon guisado is one of those dishes that are always present as part of a Pinoy's handa (party menu) It is always present in most occasions. And since  Christmas is fast approaching you can add this in your menu for noche buena or may be for that get-together you've been planning with your friends or families.

With my bihon guisado, I made use of left-over lechong kawali and lechong manok.  If you don't have these, you can use pork and/or chicken as you wish. As you can see,  the cabbage I used is the purple kind.  Well, you can use any kind of cabbage whichever is available. The green ones are cheaper of course so go for that.  You can also make use of the pechay Baguio or wombok as we call it in our household.


Ingredients :

Bihon noodles - 200g
Lechong Kawali, sliced into small bites
Lechong Manok, shredded - 1 cup or whatever you got
Cabbage, julienned 
Carrots, julienned 
Bell pepper, julienned 
Black pepper powder - 1 tsp or as desired
Onion, diced - 1 medium
Garlic, chopped - 6 cloves
Green Onion leaves (white and green part)  - 3 stems
Soy Sauce - 3 tbsp
Patis (Fish sauce) - 3 tbsp or to taste
Brown Sugar - 1 tsp
Water - 2 1/2 to 3 cups
Vegetable Oil - 3 tbsp

Cooking Procedure :

1. Read instruction of the bihon noodles you will be using and follow the cooking directions.  For the brand  I used, the instruction said to rinse  the noodles in water and so I did.  I rinse it in water after I finished preparing half of the ingredients.
2. Heat oil in a pan and pan fry the lechong kawali until crispy.Remove the lechong kawali from the pan and set aside
3. Saute the garlic until aromatic, then add the onion and half of the green onions. Stir fry until it becomes almost translucent.
4. Throw in the chicken, bell pepper, carrots, and cabbage. Sprinkle the black pepper powder on the veggies and chicken.  Stir-fry for about a minute
5. Pour the water on the veggies along with the soy sauce, fish sauce, and sugar.  Let it simmer until the vegetables soften.  Remove the vegetables and chicken from the pan and set aside.
6.  Add in the bihon noodles stirring continuously to loosen the noodles. Add more water as needed. Adjust taste by adding fish sauce as needed.
7. Once the noodles are cooked through, turn of the fire and stir in the cooked veggies and chicken.

When serving, arrange the noodles on a serving dish then top it with the fried lechong kawali.  Serve with lime and  and chopped green onion leaves on the sides.  

© myFresha-licious (18December2015)


Wednesday, 16 December 2015

Orange Sotanghon Guisado

There's is this Filipino restaurant located near Hammad Hospital called Little Manila.  Friends of ours have been recommending them to us many times already.  We actually just shrugging off the idea of eating there for several reasons:  1.We can cook Filipino dishes.  Well, not all of course but... go to number 2 reason.  2.Filipino food here in Qatar is too expensive as compared to internationally known restaurants like Applebees, Nandos, etc.  Spending Q45 (more than P500 / $15) per dish without rice and drinks is outrageous.  It's not like they are importing the main ingredients (chicken, beef, fish, etc) from the Philippines, right? And it's not like the ambiance of the Filipino restaurants are comparable to Nandos and the like. Not even close.  Some looks like plain Carinderias 3. Most of the time the taste is disappointing. Not that I am bragging, but we can cook Filipino dishes better than those found in some Filipino restaurants.  Now if you cannot understand our reasons, go back to the reasons number 1, 2, then 3.  

There are those Filipino food we usually buy of course like jollibee foods (the chicken joy here are bigger compared to those found in the Philippines and are sold at almost the same price), kakanin from Filipino home-sellers and Filipino restaurants (Kakanin is something I need to learn how to cook), dinuguan and papaitan, because there are just some ingredients that are not readily available to homecooks like me (though we have blood pudding the Husband bought from QDC but we haven't tried it yet)

Little Manila, what can we say, the ambiance is similar to Filipino carinderias. And YES, the food is delicious, referring to the bulalo and sotanghon guisado that we ordered so far, except for the ube ensaymada that the husband forced me to buy (my ensaymadas are way better)  I love their sotanghon guisado so much that I wanted to "copy" it.  Little Manila's sotanghon guisado is not the usual sotanghon guisado that my husband and I are used too. The color is orange.  So, as we are eating the sotanghon guisado, we are also trying to "decipher" the ingredients. There's the noodles that is called cellophane noodles, sotanghon in Filipino, there's shredded chicken that may be left over adobo or fried chicken, sliced fried squid balls are present which is a usual ingredients in Filipino pansit to give the illusion of "maraming sahog" or having a lot of toppings, then the usual veggies (snowpeas, carrots, cabbage, but wait they added celeries!) I usually don't put that in my noodles but that's one ingredients that made their sotanghon guisado taste good.  And of course there are those hidden ingredients that are not seen by the naked eye and only a discerning palate can makit it out.  We tasted patis (fish sauce) as the condiment used and of course MSG (sad).  The orange color, either they made use of atsuete oil or an orange food color (evil grin).  There's one negative comment from the husband though, the sotanghon guisado came in short of his favorite black pepper (to the Husband:  dduuhhh, not everyone wants the taste of too much black pepper on their dish and I am one of them! evil grin)

Without further blahs, I made my version of the orange sotanghon guisado. And here it is. This picture did not give justice to the color of the sotanghon.  Promise, it was orange when I took this photo.


Ingredients :

Sothanghon (cellophane / starch noodles) - 250g
Left over roasted pork, sliced into small bites
Left over roasted chicken, shredded - 1 cup or whatever you got
Squid, boiled, drained, and sliced - 100 grams
Snow Peas, julienned  - 100 grams
Carrots, julienned - 100 grams
Bell pepper, julienned - 1 large
Shitake mushroom, dehydrated - 2 handfuls
Black pepper powder - 1 tsp or as desired
Onion, diced - 1 large
Garlic, chopped - 6 cloves
Green Onion leaves (white and green part)  - 3 stems
Patis (Fish sauce) - 6 tbsp 
Low Sodium Salt- to taste
Knorr Chicken Bouillon - 2 cubes
Water - 2 1/2 to 3 cups - depending on the noodles you are using
Vegetable oil - 1 tbsp

Atsuete Oil:
Vegetable Oil - 6 tbsp
Atsuete seeds - 2 tbsp

Cooking Procedure :

1. Read instruction of the sotanghon you will be using and follow the cooking directions. Since the brand I used has an undecipherable instructions, I just rinsed then soaked the noodles in water for 30 minutes.  Drain the noodles and set aside
2. Make the atsuete oil.  Place the oil and the atsuete seeds in a small pan and heat it, stir until the oil simmers and its color turns to orange. Remove from heat and set aside.
3. In a separate frying pan, heat 1 tbsp of vegetable oil in a pan and pan fry the lechong kawali until crispy.Remove the lechong kawali from the pan and set aside.
4. Pour the atuete oil in a wok then saute the garlic, onions, white part of the green onion leaves, and celery in it until aromatic.
5. Throw in the shitake mushroom and stir fry for about 3 minutes then add in the chicken, bell pepper, carrots, and snow peas. Sprinkle the black pepper powder on the veggies and chicken.  Stir-fry for about a minute
6. Pour the water on the veggies along with the fish sauce and Knorr Chicken Bouillon.  Let it simmer until the vegetables soften.  Remove the vegetables and chicken from the pan and set aside.
7.  Add in the sotanghon noodles stirring continuously to loosen the noodles. Add more water as needed. Adjust taste by adding low sodium salt as needed.
8. Once the noodles are cooked through, turn of the fire and stir in the cooked veggies, squids, and chicken.

When serving, arrange the noodles on a serving dish then top it with the roasted pork and chopped green onion leaves.  Serve with lime on the sides.  

© myFresha-licious (16December2015)


Tuesday, 15 December 2015

Pinoy Style Sweet Spaghetti

It's been a while since my last post I know.  There were lots of things I need to deal with that's why the blog was put on silent mode (evil grin). I'm not feeling quite myself yet but it's only 10 days more to go and it will be Christmas time and I owe you people some recipes you can add to your menu for noche buena.

This week, we will be featuring Filipino and other Asian pasta and noodles dishes.  Not the soupy ones though, so stay tuned people...

Pasta is no longer just an Italian dish.  Every culture worldwide has developed their own adaptation of the Italian pasta dish.  In fact, one of my favorite dish at a Turkey restaurant here in Qatar (Marmara Restaurant) is their Turkish version of spaghetti with tomato sauce.  Actually, I've been trying to search for its recipe for a long time and there's none I can find yet.  

We Filipinos do have our own adaptation of the Italian pasta dish. Some Filipinos, mostly those who grew up in the Philippines, I'm not sure with those who grew up outside of the country, specially the kids love their spaghetti to be sweet with hotdogs in it.  That's the Pinoy style spaghetti, it is sweet, it is red, with lots of hotdogs and cheese in it.

I will be honest with you, Pinoy sweet style spaghetti does not really appeal to me.  I really don't like sweet sauces on my pasta.  My husband on the other hand, loves it A LOT, like my niece and nephews.  He often times request for Pinoy style spaghetti for either snack or dinner so I tend to stock up on a few ready-made Filipino Style Spaghetti Sauce (del monte brand).  I only need to add a few ingredients to suit his liking and mine.

Good thing that we were able to find a good quality and tasty ready-made Filipino style spaghetti sauce, it spared me a few tantrums of cooking from scratch for this sauce. This spaghetti sauce can be used for 500 grams of spaghetti noodles or any pasta at that, but  I usually cook 100 grams which is good for 2 to 3 persons. I just freeze the left-over sauce and then just thaw and heat them when needed.

Try this in your next cooking.  I guarantee that your kids will surely love it.



Spaghetti- 150 g.

Cheddar Cheese, grated - as desired

Filipino Style Spaghetti Sauce - 560 g

Tomato Paste - 1/4 cup Stevia - 1 tsp or to taste 
Low Sodium Salt or regular Salt & black pepper to taste
Ground Chicken - 250 g.
Hotdogs, thinly sliced - 5 medium pcs or as many as you want to add

Cheddar Cheese, grated - 1/4cup
Onions, diced - 1 large
Garlic, crushed and minced - 3 cloves
Vegetable oil

**note :  you can use 
1 tbsp (or to taste) of brown or white sugar instead of stevia

Cooking Procedure:

1.  Cook spaghetti as per package direction
2.  Heat oil in a wok then sauté the garlic and onions until they are aromatic. 
3.  Stir in the ground meat and pan fry it until it almost turns brown. 
4.  Add in the hotdogs and stir for a minute.
5.  Pour in the 
Filipino Style Spaghetti Sauce, tomato paste, sugar, salt, and ground black pepper.  Bring to a simmer.  Continue simmering for about 5 minutes
6.  Add the cheddar cheese and continue to simmer until the cheese melted. 
Adjust taste to your liking. 
7.  Pour the sauce on the spaghetti and mix.  

Serve with grated cheddar cheese on top.  

© myFresha-licious (15December2015)


Monday, 23 November 2015

Chocolate Chip Cookies using Shortening

It is fascinating that just by changing one ingredient in a certain baking recipe, you will get a different outcome.  

Last month I made a soft chocolate chip cookies (see the recipe here )  I used butter and the outcome was nice and soft.  Using the same recipe, I made this chocolate chip cookies but instead of using butter, I used the butter flavored shortening by crisco.  Well I just want to try it.  According to the label on the crisco tub, if using the crisco as a butter substitute, I will use the same amount as the butter then I just have to add 2 tbsp of water.

So the result are  cookies that spread thinner as compared to those I first made using  butter.  In fairness, they were still delicious and the taste also has a hint of butter. I will be using more of this crisco butter flavored shortening in my future cookie experiment.

PS:  I was not compensated by crisco to do this.  It was just a personal experiment to satisfy my curiosity (evil grin) Wait a minute, I just realized that butter is composed of 80% fat and 20% water.  If that is the case, I should have used 160 grams of shortening and added 40grams more of water since I used 200 grams of butter in my first recipe ( feeling confused...)



All-purpose Flour - 300 g.
Baking Soda - 4 g
Salt - 2 g
Butter-flavored Shortening, crisco brand- 200 g
Water - 30 grams
White Sugar- 150 g
Brown Sugar- 100 g
Egg - 1 pc (large)
Vanilla essence - 5g
Chocolate Chips - 150g to 200g

Cooking Procedure:

1.Pre-heat oven to 180 degrees Celsius. 
2. Mix together the all-purpose flour, salt, and baking soda and set aside.
3. Mix the brown sugar and white sugar together
4.  Cream the shortening, milk, and sugar together on low speed until fluffy.  Slowly add the egg and vanilla essence. Cream until the mixture becomes light in color.
5. Add the flour mixture in 2 batches and mix under medium speed until fully incorporated.
6. Throw in chocolate chips and mix at low speed until just incorporated.
7.  Scoop out the cookie dough using an ice creamscooper and lay them on a greased or waxed-paper lined baking tray
8. Bake for 7 minutes at 180 degrees Celsius

© myFresha-licious (23November2015)

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Monday, 16 November 2015

Apple Caramel Streussel Muffin

One of my favorite fruit which I often use in baking is apple. And I often find them great with sugar and cinnamon.  There are a lot of uses for apple in baking and I think I haven't maximize their uses yet. 

As to what kind of apple to use in baking, has an article discussing this topic.  According to eatingwell, mcIntosh are great for pies and sauce.   Granny Smith is also good if you want something sharp and tart in your pies.  Red delicious is not advisable for pie as they lack the tartness a delicious pie needs.  Honeycrisps are better eaten as is as they are sweet but they are also good for baking.

You want my thoughts, I actually do not know.  I use whatever apple is available in our kitchen.  I don't even know nor bother to get the type of apple we buy.  I like to eat Fuji apple and I usually use them in baking too.  Fuji apple is probable one of the apples I know the name of, another is the granny smith which I prefer using it in baking and in my smoothies rather than eating them as is.

Anyway, here is another apple muffin recipe shared to me by my good friend Tin Bernardino.  This is one way of making use of those apples you don't like to eat.

If you need to convert the recipe into cups and tablespoon measurement, check our measurement conversion.



Muffin :

All purpose flour - 250 grams
White Sugar, granulated - 200 grams

Apple, diced - 2 medium apple
Baking Powder - 5 grams
Baking Soda -  7 grams

Nutmeg Powder - 3 grams
Cinnamon Powder - 3 grams
Vegetable oil - 100 grams

Water - 300 grams
Egg, whole - 100 grams
Salt - 3 grams

Streussel Topping:

Sugar, brown - 70 grams
All Purpose Flour - 10 grams
Cinnamon powder - 0.40 grams
Butter, unsalted (room temp) - 15 grams

Filling and Topping
Caramel (store bought)

Baking Procedure:

1. Pre-heat oven to 350 degrees Fahrenheit 
2. Mix together the all purpose flour, baking powder, baking soda, salt, and instant espresso powder.
3.  Combine the whole milk and vinegar, set aside
4.  Cream butter and sugar until fluffy
5.  Gradually and alternately add the egg, dry ingredients, coffee flavor, and the milk.  Mix until well incorporated
6.  Scoop batter to greased / lined cupcake molds
7.  Bake for 20-25 minutes  at 350 degrees Fahrenheit 

Enjoy :-)

© myFresha-licious (09November2015)


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Friday, 13 November 2015

Simple Medium Rare Beef Steak

The Husband loves his steak. When he craves for steak, our go to restaurants are usually Applebees, Friday's, Chili's, and the Amwaj restaurant located at their company's Al Ghazzal Club. He likes his steak moist, succulent, and medium rare of even rare.  Yes, he wants his steak to be "bloody".  When I was still into red meat (you know, pork and beef), I wanted the same too for my steak, succulent and bloody.  I don't like a steak that is cooked through.  

Every time he orders his steak, waiters / waitresses usually are shocked whenever he tells them that we wants his steak cooked medium rare or rare. "Sir, madugo pa po yun (Sir, the steak will still be bloody)", that's what the waiters / waitresses often tell the Husband (as if he isn't aware of the meaning).  He usually just smiles and nod.  We used to explain "the why he ordered a medium rare steak" to the servers but I think the Husband and I grew tired of explaining.  If he is served with a none medium rare/rare steak, we just return it and have them serve him what he wants.  As simple as that, no explanations necessary. 

At least once a week, the husband indulges in his simple steak pleasures. Either we dine out or he cooks his own steak at home. Sometimes I cook his steak, but half way through, he usually takes over (he doesn't trust me with his steak, evil grin) Here is his simple go to recipe for his Beef steak.  The most important technique in cooking beef steak which we learned from watching cooking shows on tv is that to cook the steak frozen. Do not and never thaw your steak. Just take out your steak slab from the freezer, let it sit for a few minutes (not more than 30 minutes) then put it straight on the griller.

( )

Ingredients :

Worcestershire Sauce
Black Pepper
Red Pepper

Cooking Procedure:
1. Wash, drain, and score the beef.
2. Mix the ingredients for the marinade then pour it on the beef. Massage the marinade on the beef.  Place the beef and the marinade in a zip lock and store in the refrigerator for about 2 hours.
3.  After 2 hours, freeze them.  The beef should be frozen for at least 12 hours before cooking.
4.  Remove the beef from the freezer at most 30 minutes before cooking.  Do not thaw.
5.  Pan grill for at most 8-10 minutes on each side.  

Do not allow the steak to be cooked through

© myFresha-licious (13November2015)

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Thursday, 12 November 2015

Spicy Beef & Beans Stew

We sometime include ground beef in our grocery list for one reason - for the Husband's Pinoy style spaghettie. Using ground beef makes the sauce for the Huband's Pinoy style spaghetti a lot tastier.  But then again, like anybody with cravings, the Husband would always have something in mind to eat other than the Pinoy style spaghetti.

Spicy beef and beans stew.  This is one of those beef recipes that I usually whip up when I see minced beef just lying inside the freezer for a long time.  It reminds me of the chili con carne of Wendy's  that I used to eat before when I was still eating red meat.

I used to love this kind of minced beef stew with nachos, doritos, or any tortilla chips.  I also used to add lots of grated cheese or spreadable cheese  like cheez whiz. This with a liter of ice cold coke and a nice tv series to watch like the Big Bang theory or criminal minds would make a rest day great. 

If you are not fond of chips, this spicy beef and beans stew is great as a rice topping too.

( )

Ingredients :
Beef, ground - 500 g
Garbanzos- 1 tall can
Kidney Beans- 1 tall can
Garlic,coarsely chopped- 7 cloves
Onions, coarsely chopped- 1 large
Tomato Paste - 4 tbsp
Cumin Powder - 1/2 tsp or to taste
Parsley, dried and ground
Oregano, dried and ground
Bay Leaves - 2 pcs
Black Pepper Powder
Sweet Red Paprika Powder
Chili Flakes - to taste
Brown Sugar - 2 tsp
Salt to taste
Water - 1 1/2 cup
Vegetable Oil

Cooking Procedure:
1. In a saucepan, heat oil then add the beef. Stir fry until the beef is cooked through and turns brown.  Remove beef from the pan and leave at least 2 tbsp of oil
2. Throw in the chili flakes and garlic then the onion and stir fry for a minute.  
3. Add tomato paste, water, parsley, oregano, bay leaves, black pepper powder, sweet red paprika powder, brown sugar, salt, and cumin powder.  Let it simmer. 
4.  Return the ground meat and simmer for about 20 minutes on low fire. 
5.  Add in the garbanzos and kidney beans and continue to simmer for another 10 minutes or until most of the liquids have evaporated.

© myFresha-licious (12November2015)


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Wednesday, 11 November 2015

Nilagang Baka (Boiled Beef Bone Soup)

Nilagang baka, for the Ilocanos like us we call it inanger, anger, or for other Ilocanos they call it lauya nga Tulang ti Baka which can literally be translated to English as Boiled Beef Bone Soup.  Other Filipinos this soup is called bulalo specially when the beef shank is used

With nilagang baka , the beef including the bones are boiled or stewed for hours, mine was cooked for 4 hours on low fire,  to get that fell-off the bone tenderness of the meat and a soup that is oh-so flavorful.  Vegetables are added for the most need fiber, from potatoes, sweet potatoes, to carrots and leafy greens like pechay and cabbages.

This dish is a comfort food at its best enjoyed specially during rainy seasons.  Serve this to pregnant women for their most needed protein source. 


Ingredients :

Beef Bones with marrows and meat of course - 500 g.
Beef, cubed - 250 g
Garlic - 10 cloves
Onions, diced - 1 large
Black peppercorns, cracked
Carrots, diced - 1 medium

Fish Sauce - 3 tbsp
Salt to taste
Water - 1 inch above the meat and enough to cook the meat for at least 4 hours

Cooking Procedure :

1. Dump all of the ingredients, except for the vegetables, in a pot and bring to a boil at low-medium fire for at least 4 hours.  Add more water as needed.  Adjust taste by adding more salt when necessary.  

Note:  Skim the scums off the stock as you cook.

2. Add the cabbage and carrots and cook for another 10 minutes or until the vegetables are soft.

Serve and enjoy

© myFresha-licious (11November2015)


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Tuesday, 10 November 2015

Hamonadong Baka

Hi there friends hope everyone's well and happy.

Last week, we featured several Filipino vegetable dishes and a week before that we featured some Filipino desserts. If you missed them, try to browse back our website to check on them.  

This week, we are featuring a few beef recipes so visit us often to be updated specially that Christmas and New Year holidays are just a few weeks to go.  I'm sure everyone's preparing there menus and grocery list for the upcoming occasions not to mention the reunions and other get-together parties in between.  You can get some ideas as to what to cook here in our blog, that we can assure you.  

So, I'm starting this week's beef recipes with this very flavorful, savory, and sweet beef stew we call hamonadong baka.

When we say hamonado we refer to dishes that are simmered in pineapple juices and cooked with pineapple fruits. This dish is usually served to impress families and friends as it is truly delicious.  What is great about this is that it is so simple and easy to make yet yields a very sumptuous dish that makes every meal special.

Try it and you won't regret it (smiling with a halo on top of my head)


Beef, cut into small cubes - 500 grams
Pineapple chunks - 1 small can
Pineapple syrup from the pineapple chunks
Pineapple Juice - 1 cup
Soy Sauce - 6 tbsp
Brown Sugar - 2 tbsp
Black pepper, cracked 
Garlic, chopped - 5 cloves
Water enough to cook the meat
Vegetable oil

Cooking Procedure:

1. Mix all the ingredients in a bowl except for the beef, pineapple chunks, garlic, and vegetable oil.  Marinade the beef in it for at least 4 hours.
2. Drain and set aside the marinade.
3. Heat the oil in a wok, toss in the garlic then the marinated beef. Stir fry for about 5 minutes.
4.  Pour the marinade and water enough to make the liquid to reach at least an inch above the meat.  Bring to a boil and simmer for about 30 minutes.
5. Toss in the pineapple chunks, add more water (at least a cup or just enough to cook the beef), simmer for another 60 minutes or until the beef are tender or until most of the liquids have evaporated.  Do add more water as needed.

© myFresha-licious (10November2015)


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Monday, 9 November 2015

Corn Muffins Using Whole Corn Kernels

The Husband has been requesting me to make corn muffins.  I was thinking of making corn muffins similar to that of the Philippine Kenny Roger's corn muffins way back 2006.  My friends told me that the current corn muffins at Kenny Roger's do not taste good anymore so I'm basing my taste preference the last time I had corn muffins at Kenny Roger, in 2006.

This corn muffin I made do not taste like that of Kenny Roger's corn muffin nor will I claim it to be a copycat for many obvious reasons. First, I did not use cornmeal which is a basic ingredient of Kenny Roger's corn muffin (sssshhh) Secondly, the texture of my muffin is not gritty because I did not use cornmeal.  Thirdly, you can taste the real corn in it even if  I did not use any corn flavoring. Lastly, the Husband told me my corn muffins tasted better (oh of course he would say that)

I used Heinz sweet corn (canned) for this recipe and had to process them using an immersion blender to make them a bit pureed in order for me to achieve that "corn taste".  I also use an all purpose flour with 12.5% protein content. This is moist and a bit dense but I would love to be denser next time.

Hhhmmm what else?... Oh the...The Husband is requesting that I make this again (nodding while smiling)


Makes: 10 - 12 muffins
Cooking time: 22 - 25 min


All-purpose flour-  1 1/2 cups - 180 g
Bread Flour - 1/4 cup - 30 g
White sugar (granulated) - 1/2 cup - 100 g
Baking Powder - 3 tsps (depending on the brand) - 15g
Salt -1/2 teaspoon - 3 g
Evaporated milk - 1/4 cup - 50 g
Corn oil - 1/2 cup - 100 g
Egg, slightly beaten - 2 medium-size - 100 g
Sweet corn (Whole corn kernels) (do not drain) - 1 can (400 g) (I used Heinz sweet corn)

Baking Procedure:
1. Preheat oven to 180ºC.
2. Mix the flour, baking powder, and salt together in a bowl then set aside.
3. In another bowl, pour the content of the can of sweet corn (include the syrup), add in the milk, and white sugar.  Using an immersion blender, blend them all together until the corn kernels are coarsely chopped.  
4. Add the eggs and vegetable oil to the corn-milk mixture and beat using a wire whisk until incorporated (less than 1 minute)
5. Gradually mix the dry ingredients to the wet ingredients and beat using a wire whisk until well-incorporated.  
6. Pour batter into muffin tins. Top each muffin with a few whole corn kernels
7.  Bake for 22-25 minutes or until a cake tester inserted comes out clean.

Remove from tins and serve warm.

© myFresha-licious (09November2015)


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