Sunday, 31 March 2013

Slow Cooked Chicken & Bottle Gourd Soup





Today is Easter Sunday :-) It is the day when Christ has risen from the dead.  BUT why call it easter Sunday and celebrate it using painted eggs and bunnies

I have a trivia about the celebration of Easter Sundays and where those eggs and bunnies came from.  Do you know that Easter Sunday may (or may not) originatedr from the Babylonian celebration offered to the Goddess  Ishtar.  Ishtar was known as the goddess of love, war, and sexuality.  And that bunnies and eggs are actually symbols of sexuality and sensuality (No wonder playboy magazine uses bunny as its symbol, if you get my drift... smirk)

I have to digress from the eggs and bunnies and Ishtar and proceed to my recipe.  What we are about to post another slow-cooked chicken soup dish that is almost similar to tinola (see our tinola recipe posted earlier - Slow-cooked Chicken Tinola) but since I am unsure as to the use of the word tinola, I named it as is.  In Singapore, we often use kampong chicken for this recipe and other soup based dishes.  Kampong Chicken according to the merchandisers in the Supermarkets in Singapore are those "running-wild or wild-running" chicken.  I think they are referring to native chickens that are left out to roam around their yards freely.  The price is more than twice as much as the regular chicken being sold in supermarkets.  Philippine native chickens are also priced as high as this kampong chicken.  Maybe because this native chickens are tastier as compared to the regular chicken.

Here's a simple slow-cooked chicken soup recipe.  And like any slow-cooked meat soup dishes, it offers not only a fall-off-the-bone-tender chicken meat but also a delicious and very flavorful soup.  You can use any breed of chicken available in your area. 

Oh, by the way, compare this recipe to the chicken tinola recipe we have posted earlier (see  Slow-cooked Chicken Tinola ). Have you noticed the change in the nutritional values?  The addition of fish sauce almost doubled the sodium content of this recipe.  Not to mention that using different parts of a chicken will either give you a lower or higher calorie dish.

CHICKEN & BOTTLE GOURD SOUP
(www.myfresha-licious.com)

Ingredients:

Chicken, cut into serving pieces – 1/2 of a whole
Bottle gourd, peeled and sliced into cubes (1”x1”)
Red Onion, diced – 1 large
Garlic, crushed – 5 cloves
Ginger, crushed and sliced – 1.5”
Fish Sauce – 1 tbsp
Water - at least a centimeter higher than the level of the meat
Low Sodium Salt - 1/2 tsp
Ground pepper to taste
Sunflower or canola oil (or any vegetable oil) - 2 tsp


Cooking Procedure:

  1. Put the oil and the garlic in a soup pot and sauté garlic in it in medium fire.  Add the ginger and the onion and stir until aromatic.
  2. Add in the chicken cuts and pan sear the meat until the chicken’s own oil comes out.
  3. Pour water as many as you want.  Bring the chicken to a boil and slow cook the chicken for at least 2 hours under low fire.  Do check the water level every 20 to 30 minutes.  Add more water as needed.
  4. Add the bottle gourd and cook it until it’s soft.

Serve it with steamed wholegrain red rice.

Makes 3 to 4 servings. Here’s the estimated Nutritional values per per serving based on the ingredients used. Please note that most of the sodium content will be in the broth.

Calories :  335.33 kcal
Total Fat:   23.24 g.
Cholesterol :  106 mg.
Saturated fat :  5.93 g.
Protein :  28.2 g
Trans fat  :  0 g.
Sodium : 730.67 mg.
Dietary fiber :  1.2 g.
Carbohydrate : 2.67 g.
Sugar  : 0 g.


© myFresha-licious (31March2013)


Slow-cooked Tinolang Manok (Chicken Ginger Soup)





I only realized yesterday, that it was Black Saturday and that this week is the Holy week for the Christian World yet we've been posting meat dish recipes.  It was so insensible of us.  We apologize to those who felt offended by our actions.

During Holy Week, the Christians all over the world commemorates the suffering of Jesus Christ when He died in the cross to save the Christians from their sins. And as a symbol of respect,  religious pious will abstain from various worldly pleasure like eating meat, AND other stuff you know.  Some observe fasting as their way of penitence, and others go to the extreme to show their devotion and faith to Christ.


Since today is Easter Sunday, well, it won't hurt if we post 2 recipes of fowl dishes (chicken again), will it?  It is, nonetheless, the day when Christians celebrate for Christ have risen once more.  

Anyways (sic), we have also decided that from this day on, we will cut down on our sodium and fat intake for health reasons.  I have already avoided using too much oil in our dishes for the same reason.  But of course, cutting down in the use of salt and other condiments in our cooking will leave us with bland and tasteless dish that's why we have scoured some supermarkets here in Qatar for low-sodium salt and low-sodium soy sauce.  We were able to find a low-sodium salt but for the soy sauce, there was none.  When we were in Singapore, we've been using low-sodium Kikkoman soy sauce, I was hoping that I can find the same here since Qatar is selling the same brand.  I'm crossing my finger we will find one soon.

In cooking a healthier dish, it doesn't necessarily mean making it tasteless.  That is the reason why I opted to slow-cook the chicken in order to get the full flavor of the meat.  The result is a fall-off-the-bone-tender chicken meat with a broth  that is a lot thicker as compared to the regularly cooked tinola and a lot tastier.

The taste of this dish is so satisfying and relaxing.  This would be great not only for those on special diet but also for those with tummy problem or for those recuperating.

     SLOW-COOKED TINOLANG MANOK 
          (CHICKEN GINGER SOUP)

Ingredients :

Chicken, thigh part - 6 to 8 pcs
Onions, diced - 1 medium
Ginger, crushed and diced - 1 1/2 thumb size
Garlic, crushed - 5 cloves
Low Sodium Salt (70% less) - 1 1/2 tsp or to taste

Black peppercorns
Black pepper powder
Green Papaya,
Water enough to cook the chicken for 2 hours

Cooking Procedure :

1.  Place all the ingredients in a pot, except for the green papaya.
2.  Bring to a boil under low fire. Let the chicken cook under low fire for at least 2 hours.  Check the water level at every 30 minutes.  Add water as needed.
3.  After 2 hours, add the green papaya and continue to simmer until the papaya becomes soft.

Makes 3 to 4 servings. Here’s the estimated Nutritional values per per serving based on the ingredients used.

Calories :  340 kcal
Total Fat:   20.09 g.
Cholesterol :  114 mg.
Saturated fat :  5.63 g.
Protein :  31.93 g
Trans fat  :  0 g.
Sodium : 410.67 mg.
Dietary fiber :  1.13 g.
Carbohydrate : 6.04 g.
Sugar  : 3.63 g.
© myFresha-licious (31March2013)

Saturday, 30 March 2013

10 Recipes for the Lenten Season


It's Black Saturday and I realized that just now.  It is the day when Jesus Christ died in the cross.  During Lenten season, my sisters and I will go back to our hometown and spend the holy week there with our parents.  It is one of those restful weeks away from the fast and busy life in Metro Manila.


We usually observe silence and shunning away from meat during Holy Fridays and Black Saturdays.  For some, this non-meat eating way of life even for just 2 days may be tough specially if you have no idea as to what to serve to your family during meal times, specially when you have visitors coming over.

Here are some of our non-meat recipes you may want to cook during this Holy Week :


1. Bangus Sisig - Try a delicious sisig recipe using fish instead of meat. Click the link for the recipe Bangus Sisig.

 


2. Taro Leaves and Crabs in Coconut Milk - adding crabs to your traditional laing will make a festive dish.  You just have to watch your cholesterol as crabs are known to be high with cholesterol.  Click link for the recipe Taro Leaves and Crabs in Coconut Milk.


3. Seafood Curry Noodles - Try something foreign.  If you love curry in your chicken dishes, you might as well love curry with your shrimp, squids, and clams, and yes have it with noodles.Click link for the recipe Seafood Curry Noodles .



4. Korean Spicy Squid - this Korean dish will give you a satisfying spicy hot savory squid dish. Click link for the recipe Korean Spicy Squid (Ojinguh Bokkeum)




5 Fish Afritada - who says you can't cook afritada during lenten season?  You can!  Click link for the recipe Fish Afritada .





6 Binongor -  Have you heard of the Kalingas of the North?  Well, they are beautiful natives from Kalinga Province (where I came from) and they have wonderful dishes to offer like this hot & spicy snail and vegetable dish.  Click link for the recipe Binongor.

 


7 Ginataang Langka at Hipon - try this savory dish made of young jackfruit and shrimp simmered in the goodness of coconut milk.   Click link for the recipe Ginataang Langka at Hipon.





8. Binagoongang Tuna - You heard it right.  It is not Binagoongang Baboy but it is equally delicious but a lot healthier.  Click link for the recipe Binagoongang tuna.



9. Salmon-Crabstick FutomakiTired of sushi take-outs?  Satisfy your cravings of sushis with your own home-made futomaki. Click link for the recipe Salmon-Crabstick Futomaki
.


10. Dinengdeng:  Singkamas, Saluyot, at Labong - ever wondered how Ilocano dinengdeng tastes like?  Try this recipe for a change.  Adding Fried fish enhances the flavor of this dish.  Click link for the recipe Dinengdeng:  Singkamas, Saluyot ken Rabong.  For more dinengeng recipes check our Dinengdeng Recipe Collection  





© myFresha-licious (30March2013)

Friday, 29 March 2013

Chicken Lumpiang Shanghai (Chicken Spring Roll)



My husband had been  insinuating for a long time that I cook lumpia (spring roll) that every time we see a minced chicken at the frozen section of any supermarket, he will mumble "katnu-ak ngata makaraman ti lumpia (when can I taste lumpia again?)" with matching pleading eyes.   Some times I will put lumpia in my "to-cook" list for the week but I will change my mind and cook something else.  I think I was just not interested cooking one until a few days ago
.  Though we have a stock of minced chicken and beef in the freezer for quite a while and a pack of springroll wrappers, I didn't find the interest to cook lumpia since it is a fried dish and  I've been trying to avoid fried dishes as much as  possible as it upsets my stomach.  Not to mention that I am not quite sure how a chicken lumpia will taste like.


Lumpia / or Spring roll is a fried dish influenced by the Chinese. It's a great appetizer / pick-up food and an entree as well.  Kids will definitely love lumpia specially when they are crunchy.  My nephews and niece loves almost all kinds of lumpia not only because of the taste but because it is crunchy.  They like the crackling sound of the lumpia when they bite on it.  I've experimented on different kinds of lumpia, from those that contains pork, beef, to clams, and for those who cannot eat red meat like I do or for those living in the Middle East who cannot buy pork, we have some vegetable lumpia also.  For more lumpia recipes, click the link for our Lumpia Recipe Collection

My husband loved my chicken lumpia that he asked me to cook this more often.  In fact, he requested that I cook lumpiang togeSo I guess I could say expect me to be posting more lumpia recipes in the future as Frederick requested for more lumpia to come.  That is, if I don't change my mind.

      CHICKEN LUMPIANG SHANGHAI

Ingredients :

Chicken, minced - 250 g
Onion, minced - 1 medium
Garlic, minced - 8 cloves
Bell Pepper, minced - 1 small
Carrots, minced- 1 small

Iodized Salt - 1 tsp or to taste
Black Pepper Powder 
Magi Magic Sarap - 
Egg, beaten - 1
Oil for frying
Lumpia / Spring Roll Wrapper

Cooking Procedure :

1. Mix all the ingredients well in a bowl, except for the lumpia wrapper
2.  Using a spoon, place a spoonful of the chicken mixture on the lumpia wrapper.  Wrap then roll.  Repeat until all the chicken mixture had been wrapped and rolled.
3.  Heat oil in a frying pan (the level of oil should be able to submerge at least half of the height of the lumpia.  The oil should also not be smoking hot.4.  Fry the lumpia, flipping it from one side to another, until the wrapper turned brown and crunchy.  
5. Place the fried lumpia on a strainer or on top of napkins to drain the excess oils in it.

Serve with your own choice of dip.  You can make the following dip for this lumpiaCucumber-Vinegar Dip (click this for the recipe) or try this simple one
 


    Vinegar-Garlic Dip

Sukang Iloko (Ilocano Vinegar) - 1/2 cup  (you can use any cane vinegar or apple cider vinegar
Brown Sugar - 1/2 tsp
a dash of Salt
Garlic, minced - 3 cloves


Combine all the ingredients for the dip.  Serve with the above lumpia or any lumpia at that or any fried food :-)





© myFresha-licious (29March2012)


Thursday, 28 March 2013

Filipino Blood Stew : Duck Meat & Innards (Dinardaraan / Dinuguan)



I have posted the recipe of the lauya nga pato earlier on.  What I am about to post is the blood stew or dinardaraan dish that my brother-in-law Richard cooked.  He used the blood and the innards from the same duck he butchered and cooked for the lauya nga pato.  

There are many ways of cooking dinardaraan and we have posted a few Filipino blood stew recipes in our blog already ( dinardaraan / dinuguan recipes) For this particular dinardaraan the resulting dish offers crunchy meat covered with a salty-sour, a bit sweet , with a tinge of gamey flavor bloody sauce.

If you plan to butcher a chicken or a duck for that special dish, reserve the blood and innards and try this dish :-)



     FILIPINO BLOOD STEW:  DUCK MEAT & INNARDS 
      (DINARDARAAN / DINUGUAN)

Ingredients:

Duck Breast, diced - half of the breast
Duck innards (intestines, gizzard, liver, etc)
Onions, diced - 1 medium
Garlic, coarsely chopped 
Vegetable Oil

Blood Sauce: 

Blood - drained from the duck
Cane vinegar
Magi Magic Sarap
Black Pepper, coarsely ground
Salt to taste


Cooking Procedure:


1. Once the blood was drained from the duck, add cane vinegar and beat them together to avoid coagulation.  Add in the remaining ingredients for the blood sauce and set aside
2. Clean the innards well specially the intestines by removing its contents first, rinse it with water, then rubbing the inner and outer sides with salt, then rinsing them with water again.
3. Heat oil in a pan then fry the innards and the meat until they are crunchy.  Set aside.
4. In the same pan, use small oil to satue the garlic in it then the onions
5.  Gradually pour the blood mixture.  Bring to a boil and stir occasionally. Simmer until the blood curdles and most of the liquids evaporated.
7.  Add in the crunchy meat and simmer for a minute.  Remove from fire and serve

© myFresha-licious (28March2013)

Lauya nga Pato (Boiled Duck Soup)


What I am about to post is a simple yet tasty duck recipe.  I am sure, some or even most of you might find it rustic, or worst, gross, BUT that's the rural way of life in the provinces. Probinsyanos and probinsyanas (that's how Manileno's call people from the provinces) like us Ilocanos, prefer to "kill" fowls for food than to buy the dressed ones.  In this way, we can use every part of the fowl for food.  Nothing will be put to waste except of course for the inedible parts like the feathers and the contents of those intestines :-)

During my stay in Tabuk (that was for more than five months) my brother in-law (Richard) will buy live chickens or ducks and butcher them for our dinner.  For this lauya nga pato for instance, he used  a live duck which he butchered and cooked.  He butchered the duck, collected its blood and it's innards and then set them aside for dinardaraan  or blood stew (recipe to be posted later).  He boiled water, submerge the chicken in boiling water so as to make the feather-plucking and removal of the feet coverings easier.  He removed the feathers by plucking them after which, he exposed the chicken in open flame to get rid of those unplucked small feathers. 

I've been using the word lauya in different dishes.  Lauya actually means boiled in Ilocano.   Lauya is a soup dish where the meat  (from pork to beef to fowls to fishes are used) are boiled for a period of time, at least more than an hour, so as to get the full flavor of the meat used. 

     LAUYA NGA PATO (BOILED DUCK SOUP)

Ingredients:

Duck, cut into serving pieces - 1 whole
Ginger, diced and crushed - 2 "
Garlic, crushed - 5 cloves
Onions, diced - 2 medium
Black Peppercorns
Fish Sauce
Salt to taste
Water

1. In a pot, mix the duck meat, ginger, garlic, onions, and peppercorns and simmer under low fire until the oils and juices from the duck meat comes out.
2.  Add water just enough to cover and slow cook the duck meat.  Stire in the fish sauce and slow cook the meat for ate least 2 hours or until they are fork tender
3.  Adjust taste by adding more salt.

© myFresha-licious (28March2013)


Wednesday, 27 March 2013

Paksiw na Lechong Manok sa Pinya

We went to the newly opened Ikea here in Qatar. As expected, the store offers an enormous array of furnitures for the home.  The area is huge like those found in Singapore.  The experience was interesting as the store offered genius interior designs and concept on how to decorate and even organize parts of the house.  And i like their minimalist designs.  My husband and I need to apply that in our place.

Anyway, yesterday,  we have posted the Cebu lechong manok which I cooked last week (see my recipe here) But since my husband was not into it, we only finished one-half of the roasted chicken.  So what's the best thing you can do with your left-over (my husband calls it TIRA-yaki) lechong manok (roasted chicken)?  Transform it into a delicious lechong paksiw dish.  Our Paksiw na Lechong Manok sa Mang Tomas has been ranking number 1 in our most read posts so I decided to make another lechong paksiw recipe.  It was timely indeed specially that we have half of the cebu lechong manok I have cooked the other day lying inside the refrigerator.

Lechon is the Filipino term for roasted meat dishes and which may refer to pork, chicken, duck, etc. that was cooked in this way (make sense does it?). Paksiw  is a Filipino term used to call stews made of vinegar.  So Paksiw na lechon literally translates to roasted chicken/pork/ or any meat slowly in a mixture of vinegar and spices.  Commonly, paksiw na lechon like our Paksiw na Lechong Manok sa Mang Tomas, requires the addition of sarsa (lechon sauce) or liver sauce or mashed liver.  However, we do not have any of those on hand so I decided to add sweet pineapple syrup and pineapple slices, instead.

     PAKSIW NA LECHONG MANOK sa PINYA

Ingredients :

Lechong Manok, cut into serving portions - at least 1/2 of a whole
Pineapple (canned), diced - 4 to 5 slices
Onions, diced - 1 medium
Onions, sliced into rings - 2 large
Garlic, coarsely chopped - 6 cloves
Bay Leaves - 2 pcs
Black peppercorns
Black Pepper Powder
Brown Sugar - 1 1/2 tbsp
Soy Sauce - 4 tbsp
Vinegar - 4 tbsp
Pineapple syrup - 1/2 c
Salt to taste
Water - 2 c.
Cornstarch - 1 tsp dissolved in 1/4 c of water

Cooking Procedure :

1. Throw in all ingredients in a pot (except for the cornstarch) and cook them until the chicken meat starts to pull apart.
2. Pour the cornstarch mixture.  Stir and simmer until the sauce thickens.

Serve with boiled pechay and steamed rice.


© myFresha-licious (27March2013)

Tuesday, 26 March 2013

Cebu Lechong Manok



Chic-Boy is where I first tasted cebu lechong manok.  Personally I prefer it over the chicken inasal they are offering as it is tastier.  Since then, cebu lechong manok made it to my "to-cook" list.

I had been planning of cooking cebu lechong manok for quite sometime but we often forget to buy tanglad (lemon grass), which is the most important ingredient for this recipe .  But when we had the tanglad,  I got sick and I forgot all about it until last week.

This was my first time to cook cebu lechong manok.  I was so excited that as I marinade the chicken, I can already taste the yumminess in my mouth.  I've been anticipating how my husband will react to it since he hasn't tasted cebu lechong manok.  When dinner time came, I  let Frederick have the first taste of it.  Seeing his not-liking-it face I, I was dismayed. 
My husband said it was ok yet I can see that he wasn't thrilled about it specially that he keeps on complaining about the taste of the lemongrass.  I am not sure if I got the taste right.   My cebu lechong manok has an overwhelming lemon grass flavor, sort of an over-kill as per my husband.  I was truly disappointed.

I am posting this recipe hoping that someone who knows how to cook cebu lechong manok will tell what went awfully wrong with my recipe and have the heart to share  with me a fool-proof recipe for cebu lechong manok . By the way, anybody who knows the recipe for Andoks or Baliwag's lechong manok? Please share it with us.  Thank you in advance



     CEBU LECHONG MANOK

Ingredients:

Chicken - 1 whole (800 g.)

Rub:

Black Pepper Powder

Marinade:

Lemon Grass, dried - 1/2 c
Garlic, coarsely chopped - 6 cloves
Onions, diced - 2 medium

Salt - 1 tbsp
Black Pepper Powder
Chicken bouillon - 1 pc
Water - 3 c
Freshly Squeezed juice from 2 lime fruit

Stuffing :

Lemon Grass, pounded - 2 stalks
Onion leaves - 4 stalks
Bay Leaves - 2 small pieces
Black peppercorns, crushed coarsely


Cooking Procedure: 

1. Place all the ingredients of the marinade in a pot, except for the lime juice, and bring to a boil for at least 5-10 minutes under low fire.  Remove from fire and cool it.
2.  Once cold, squeeze in the lime juice and mix well.  Inject the chicken with the marinade.  Place chicken in a zip locked plastic bag along with the remaining marinade sauce.  Put it inside the refrigeratore and marinade it overnight or at least 12 hours.
3. At least 1 hour before roasting, remove the chicken from the refrigerator.
4. Preheat oven to 200 degrees Celsius.
5. Remove from the plastic bag and rub chicken with black pepper powder.
6. Place the chicken on a baking rack on top of a baking tray and place it in the oven.

If you have a turbo broiler or a rotisserie, you can use that.

7. Roast in the oven for at least 1 hour and 30 minutes basting the chicken with the remaining marinade sauce every 20 minutes.
8.  The lechon is cooked when the liquid that oozes from the chicken's meaty part runs clear once it is poked and when the skin of the chicken turns brown.


© myFresha-licious (26March2013)

Monday, 25 March 2013

Chicken Pork Adobo with 7UP



This weeks theme is to cook Filipino dishes using chicken and poultry as the main ingredient/s.  If you say Filipino dishes, the first thing that would come to mind is of course adobo. That's why, one of my goal for this year is to come up with different adobo recipes and share it in our blog.  Yes, there are different variations of adobo depending on the cultural background of the person cooking, or the taste preference of the one cooking and the people the cook is feeding, and of course, depending on  the ingredients being used.

Me for instance grew up with our adobo to be dry, fatty, oily, and a bit tangy and sometimes a bit salty, sour, and sweet.   My husband on the other hand, wanted an adobo that is dry but not oily, using leaner meat, and tastes salty-sour and more peppery.

Though the main ingredient to be used for this week's theme is chicken, adding pork isn't really a deviation so I went for it.
And since I don't want to settle for the usual adobo,  I experimented.  For this particular adobo recipe, I added 7UP not only to aid in tenderizing the meats but also to add sweetness and special flavor.  I also slow cooked the meat not only because slow-cooking will bring out the full flavor of the meat but I also want the pork and the chicken to be fork-tender.  I wanted my chicken meat to be falling off the bone.

I put so much effort in this meal, seared, braised, and slow-cooked the meat - and it paid off.  My husband liked it as much as I did.



CHICKEN PORK ADOBO with 7UP
( http://www.myfresha-licious.com/ )

Ingredients :

Chicken thighs - 4 pcs (medium)
Pork Belly, sliced into 1" thick - 200 g.
Garlic, coarsely chopped - 12 cloves
Bay Leaves - 3 pcs
Black Peppercorns
Soy Sauce (I used UFC) - 1/3 c
White Vinegar - 1/3 c
Water - 4 c or just enough to cook the meats
7UP - 1 can (355 ml)
Sunflower oil - 1 tbsp
Sesame oil - 2 tsp


Cooking Procedure:

1. Place 1 tbsp of oil in a pan and pan sear the pork and chicken until all their sides turned brown.
2.  Add the sesame oil and saute the garlic until it is aromatic.  Stir in the black peppercorn and bay leaves.  Stir in the pork and chicken.
3. Pour the soy sauce, vinegar, and 1 c of water and let the meat simmer in it for at least 5 minutes under medium fire.  Cover the pan.

This allows the meat to absorb the flavors from the condiments and spices.

4.Pour the 7UP and 3 c of water and bring to a boil.  Cook Meat for 2 hrs until the meat are fork-tender.  Check every 20 minutes for the water level. Add more water as needed. Always cover the pan.

Cook the meat until it is fork-tender and make sure that most of the liquids have evaporated.  Well, you can retain some for the sauce if you want to :-)

If you are interested in more adobo recipes, check our Adobo recipe collection.

© myFresha-licious (25March2013)

Chewy Dark Chocolaty Brownie


Hi everyone. Happy Monday!.

My husband and I would like to thank you for continuously reading our blog.  Hope you like the recipes we are posting.  Should you have any suggestions or recommendations or questions, please do leave your comments and we will reply as soon as possible.

From this day onward, we will be having a weekly theme.  Expect that the recipes we will be posting will depend on the theme per week.  The theme will be based on the main ingredients, meal type, cooking method, cuisine type, or anything under the sun. Like, say, for this week, for example, what we will be posting are Filipino recipes using chicken and poultries as main ingredients.

And since I also bake once in a while (once or twice a week), we decided to post recipes on Sweets and Dessert including breads every Monday.  AND SO, we are starting with my Chewy Dark Chocolaty Brownie.



You might have notice that I post recipes almost every day without fail for the past weeks.  That's because aside from the reason that I have nothing much to do, cooking has become my hobby and my best way to practice my creativity.  It is very relaxing and gives me that certain adrenaline and excitement specially when my dishes/end results are as I expect them to be.  I think I am becoming an adrenaline-junkie when it comes to cooking.  The best part in cooking is watching your love one/s enjoy your dishes.  I love to watch my husband  relish every morsel of dishes, snacks, and desserts I cook for him and his words of gratitude like "thank you" and "I love you" because of the food I made for him melts my heart. I love to hear appreciation from my nephews and niece specially when they tell me what I serve them is "yummy". You see, satisfying the palate and tummy is indeed in itself a reward but admiration is an added bonus.

Like my chewy dark chocolaty brownie, it was really so heart-warming to see my husband devour slices and slices of my brownies.  If only, I wasn't thinking about his well-being, I would had just let him finish-off the whole pan-full of this delicious, chewy, moist, dark, very chocolaty (not so sweet) yet very high-in-calorie brownies.I guess I just have to experiment on a brownie that is healthier (lesser in calorie but without using sugar substitutes)

My husband's favorite part is topping the brownies with a scoop of my home-made Chocolate Ice Cream which I made without using any ice cream maker. I was thinking of drizzling these yummy dessert with a dark chocolate ganache but wouldn't that be an over-kill? Anyway, Frederick really loved this that he even ate my share.



     CHEWY DARK CHOCOLATY BROWNIE

Ingredients :

All purpose flour - 3/4 c + 2 tbsp
Unsweetened Natural Cocoa Powder - 3/4 c
Salt - 1/4 tsp
Granulated White Sugar - 1 c + 3 tbsp
Vegetable Oil - 12 tbsp
Eggs - 3 mediums size
Vanila Extract - 1 tbsp
Honey - 2 tbsp

It really takes time to convert my recipes into US measurement since I weigh my ingredients up to the last gram.  You see, as I always explain, an extra 5 grams or 10 grams make a huge difference in the outcome of a cake, bread, brownies, cookies, or any bakery and patisserie products.  And it would be much easier (redundancy intended to emphasize) to adjust a recipe if they are in grams (metric measurement).  But since some readers of our earlier posts on cakes and breads, suggested that we provide the ingredients in cups and tablespoons, we have decided to go on with that.  It's not an easy task however.

Baking Procedure :

Baking Temperature : 180OC
Baking Time - 18 to 25 minutes 
Yields:  9"x9"

1. Preheat oven to 180OC

2. Mix all the dry ingredients together and set aside.
3.  Using a spatula, mix the oil, eggs, vanilla extract, and honey with the dry ingredients until the batter is smooth and homogenous (not lumpy)


The resulting batter is almost ganache-like in texture.
 
4. Pour the batter in a greased-and-floured or wax-paper-lined baking pan. 

I recommend that you use a metal baking pan instead of a glass baking dish.
 
5.  Bake  for 18 to 25 minutes at 180OC or until a cake tester or a wooden-tooth inserted in the middle of the brownie comes out clean, without any crumbs attached to it.



© myFresha-licious (25March2013)