Wednesday, 30 September 2015

Vietnamese Inspired Chicken and Glass Noodle Soup



Noodle soup has been one of those go to meals I whip whenever my stomach is in chaos and also whenever the Husband is suffering from tonsilitis.  That's why we always have different kinds of noodles in the house, from dried egg noodles,  rice noodles that comes in different sizes, glass noodles that also comes in different size, and different pasta noodles.

Glass noodles or cellophane noodles are the best for noodle soup when you're dealing with an upset stomach as they are easier to digest.  Well, I concluded that based on my experience. I often cook it the Filipino way adding some patola (luffa squash) for the additional fiber I needed.  But I usually get tired of eating the same kind of dishes every now and then.  So I searched the world wide web for some help and recipes.



There are a lot of Asian noodle soup recipes you can find in the internet I find it even difficult to choose.  I would love to try everything.  Anyway, without much ado, here is my Vietnamese Inspired Chicken and Glass Noodle Soup which I adopted from the recipe of the ravenous couple's  Miến Gà Vietnamese Chicken Glass noodle soup.  I just added a few ingredients and tweak a few things to suit my liking.  We love it so much specially the Husband that I already cooked this twice :-) And, oh, I promised a good friend of mine that I'd be cooking one for her but wasn't able to fulfill that.  I will make it up to her next time, promise (right hand on top of my chest).

VIETNAMESE INSPIRED CHICKEN & GLASS NOODLE SOUP
( http://www.myfresha-licious.com/)

Ingredients:
Glass Noodles - 100 grams
Chicken breast, skin removed, cut into small portions - 200 to 300 grams
Chicken Gizzard - a handful
Chicken Heart - a handful
Chicken bouillon - 1 cube
Garlic, crushed and coarsely chopped - 8 cloves
Onion, quartered - 1 large
Ginger, quartered - 1 thumb size
Onion powder - 1/2 tsp
Ginger powder - 1/2 tsp
Shitake Mushroom - a handful
Black pepper, cracked
Patis (fish sauce) - 6 tbsp or to taste
Salt to taste
Water- 1 1/2 L or more
Green onion leaves for garnishing 

Cooking Procedure:
1. Roast the ginger and the onions until charred.  
2. Dump the chicken breast, gizzard, chicken heart, ginger, onions, garlic, bouillon, black pepper, 1 liter of water, and fish sauce.  Bring the mixture to a boil.  Simmer for at least 30 minutes  over low medium fire .
3. Wash the shitake mushroom and soak in water for at least 30 minutes.
4.  After 25 minutes of simmering the soup, in a separate pot, boil water enough to cover the noodles.  Once boiled, soak the glass noodles in it for about 15 minutes.  Drain and set aside.
5. After 30 minutes of simmering the soup, add 1/2 liter of water then toss in the shitake mushroom, ginger powder and onion powder.  Simmer and adjust taste as needed. Simmer for another 15 minutes. Total time of cooking the noodle soup  is 45 minutes.
6. Assemble the noodle soup in serving bowls by dividing the noodles into portions (serves up to 4).  

Garnish with diced green onion leaves before serving

© myFresha-licious (30September2015)

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Tuesday, 29 September 2015

Chicken, Patola, and Misua Soup


I've been suffering from IBS for several weeks now, that's the reason why I prefer eating soft food and a little chicken or fish meat. Nilaga and other mildly flavored soup dishes had been in my daily menu.  I'm trying to stay away from hot and spicy dishes or else, all hell breaks loose.

When I get tired of the usual Filipino soup dishes which are mostly nilaga (boiled), tinola, sinigang, I cook noodle soups. I search the world wide web, almost daily, for noodle soup recipes that will not further upset my stomach.  So, for the next few days, you will expect us to be posting some of our noodle soup recipes we've been whipping up in our kitchen.

Let me start with this misua soup that most Filipinos are familiar with- chicken, patola, and misua. Any noodle soup with misua is the Husband's favorite, so it is a good thing to start with this. For those who are not familiar with misua noodles, here is a description from wikipedia :  misua is a very thin variety of salted Chinese noodles made from wheat flour. It originated in Fujian, China. 

How do you eat this kind of Filipino soup dish?  My husband and I would add rice to it (evil grin while nodding)

CHICKEN, PATOLA, & MISUA SOUP
( http://www.myfresha-licious.com )

Ingredients :
Chicken thighs, skin removed - 5 to 6 pcs
Patola (luffa squash), peeled and diced - 2pcs (1.5ft long)
Misua Noodles - 120g
Chicken bouillon - 1 cube
Garlic, crushed and coarsely chopped - 3 cloves
Onion, diced - 1 medium
Ginger, diced - 1/2 thumb size
Green onion leaves and stems , diced - as desired
Patis (fish sauce) - 4 tbsp or to taste
Black pepper, cracked
Water - 1 1/2 liter

Cooking Procedure:
1. Pare the green skin off the patola, exposing the white flesh. Cut crosswise at a half inches thick.
2. Dump all the ingredients in a pot except for the misua and the patola.  Bring to a boil and slow cook for at least 50 minutes. Check the water level every 20 minutes and add water as needed to maintain the same level of liquid.
3. Throw in the patola and continue to simmer for another 10 minutes.
4. Throw in the misua noodles and continue to simmer for another 10 minutes or until the noodles are cooked.  Adjust taste by adding salt as needed.

Serve with chopped green onion leaves and lime.  

© myFresha-licious (22September2015)

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Monday, 28 September 2015

Milk & Cheese Cupcake




I was toying on the idea of naming this Filipino cheese cupcake because I made this recipe with the cheese cupcake of lemon square in mind and the dark brown sweet cupcake with a toasted cheese on top that we used to buy from a local bakeshop in our town. But using cheese cupcake as a title would bring to mind a chiffon base cupcake covered with buttercream and dredged with grated yellow cheese (I am planning to do that soon) So I decided to name it as milk and cheese cupcake because it is what it is.

Why milk and cheese cupcake? Because it is similar to my condensed milk cupcake recipe, I just mixed and topped it with grated cheddar cheese.  

Exactly a week ago, I posted my own recipe of condensed milk cupcake, which I formulated based on the pound cake recipe.  The recipe was my base for my milk and cheese cupcake.  I just added grated cheese and reduced the salt content.  Check the recipe of the Condensed Milk Cupcake.   My condensed milk cupcake has been in the top most viewed post in our blog since I published.  You might want to try it too then this (smiling with a halo on top of my head)

The truth is, I baked this a day after I made my condensed milk cupcake since the Husband was requesting for another batch of it.  So instead of granting his wish, I proceeded to baking a my milk and cheese cupcake (evil grin).


taken on the following day, they still look  moist :-)


I assure you, these sweeties offer a wonderful marriage of milky sweet  and mild tangy and salty flavors.  One added bonus is that my recipe produced a very moist cupcake that becomes even moister the following day. The husband who is not fond of sweet cakes or anything sweet at that, love both my condensed milk cupcakes and my milk and cheese cupcakes.  BECAUSE, it is not too cloying sweet.  Try it :-)

MILK & CHEESE CUPCAKE
( http://www.myfresha-licious.com/ )

Yield: 13-15 pcs
Size : 2 oz
Baking Temp : 180 degrees Celsius
Baking Time- 15 to 18 minutes

Ingredients :
Cake Flour - 2 cups
White Sugar -  2/3 cup
Baking Powder - 2 tsp (depending on the brand you are using)
Salt - a pinch
Corn Oil - 3/4 cup
Vanilla essence - 1 tsp
Eggs - 2 eggs
Condensed Milk - 200 grams (sorry I failed to measure using cups)
Cheddar Cheese, shredded - 1 cup (or more as desired)
Cheddar Cheese, shredded - 1/4 cup  for toppings

Cooking Procedure :
1. Mix the dry ingredients together except for the sugar and set aside 
2. Whisk the sugar and egg until fluffy then add the vanilla essence and condensed milk. Beat using a wire whisk.
3. Gradually add in half of the dry mixture,mix until just incorporated.
4. Pour in the vegetable oil, mix until just incorporated.
5. Add the remaining dry ingredients and 1 cup of the grated cheddar cheese and mix until fully incorporated.
6. Set aside for at least 20 minutes.  Pre-heat oven to 180degrees Celsius.
7.  Scoop the batter into a greased or lined cup cake molder top it with the remaining grated cheddar cheese.
8. Bake for 15 minutes or until the top part of the cupcakes turned light brown or until a toothpick inserted in the middle comes out clean.

©myFresha-licious (28September2015)
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Sunday, 27 September 2015

Chicken Siopao Asado





Filipinos and some Chinese (those who speak Hokkien) call these Siopao. Baozi is the general term by some Chinese.They are also called Sa la pao by the Thai restaurant here in Doha, Qatar that we frequent.  Bao, pao, pow, however they are called in the Asian and Oriental cuisines, they refer to steamed buns that are filled with meat and/or veggies.

Siopao is a famous grab-and-go meal in the Philippines. I used to buy from chowking, hen lin, and from 7-11 joints back in the Philippines.  I also love the siopao from our local restaurant in Tabuk called  Kitchenette (I think the name is Emilia's Kitchenette right now).  Well, those were the days when I can still eat red meat.  Philippine Siopaos  are usually filled with bola-bola or asado that are made of pork, some though fill them with tuna.  I never find any chicken siopao asado being sold in the Philippines and for somebody who cannot process red meat it is a sad thing.  

Living in a foreign country where pork is not openly sold in supermarkets nor restaurants, I am lucky to enjoy chicken siopao asado.  Yes, some restaurants like chowking, Thai, Chinese, and other Asian restos and a few home-based sellers sell chicken siopao asado.  Don't get me wrong, we can still buy pork here in Doha, my husband and I always buy pork,  but there's only one store that sells pork and liquor and only people with license can buy pork and liquor.


siopao being proofed

Anyway, since I cannot eat pork and there are times that we are not satisfied with what we buy, knowing how to make chicken siopao asado is the best way to go.  So last year, I made it a point to make my own chicken siopao asado recipe, you can check out my version here.  

What I am sharing right now is the chicken siopao asado recipe that was shared to us by Ate Rachelle Orozco Rosario's cousin Kuya Jong (Joemar Navarro) when he taught us how to cook a scone and siopao last September 11, 2015, a few days before Ate Rachelle and her family left for the Philippines.  I already posted the recipe for the scone last week, you can check it here.  Though the buns have cracks, they were soft even after 2 days without re-heating it.  The cracks may have something to do with the kneading process as the dough was just hand-kneaded, but I am not sure about the reason entirely.  However, the recipe for the buns are worth keeping and worth trying.  And the chicken asado filling, it is delicious, I tell you.

Kuya Jong, little Patrick, and ATe Rachelle


SIOPAO: CHICKEN ASADO
( http://www.myfresha-licious.com/ )

Yield : 26 pieces
Siopao Bun Scale: 80 grams

Ingredients :

Chicken Asado Filling:
Chicken breast, cut into small cubes - 900 g
Garlic, minced - 15 cloves
Onion, chopped - 1 medium
Soy Sauce - 3 tbsp
Oyster Sauce - 3 tbsp
White sugar - 1 tbsp
Vegetable Oil
Salt to taste
Black Pepper Powder - 1 tsp

Siopao Buns:
All Purpose Flour - 1000 g.
Sugar - 300 g.
Salt - 10 g.
Instant Yeast - 10 grams
Baking Powder - 10 grams
Shortening - 200 g.
Water - 400 g (+/-)

Cooking Procedure:

Chicken Asado Filling :
1. Place oil, garlic, and onions in a pan and saute it under low fire until aromatic.
2. Stir in the chicken.  Stir fry for about 5 minutes.
3.  Add the rest of the ingredients and simmer until the chicken is cooked through, about 30 minutes.
4.  Remove chicken from fire and let it cool down.  We refrigerated it for a few minutes to firm it up


Siopao Buns:
1. Mix all the ingredients for the siopao bun to make a dough.  You can use a dough-mixer or you can Knead it with your hands until the dough is smooth.
2.  Cover with a plastic and leave for at least 30 minutes to ferment or until the dough doubles in size.
3.  Cut and  scale dough, 80-85 grams per piece.  Roll them out to form a small ball. Leave to rest for about 10 minutes.



Assembling and Cooking  the Siopao
1.  Flatten and roll out  one dough using a rolling pin or your palm to form a flat circle.  
2.  Scoop a spoonful of the chicken asado filling and place in the center of the dough.  If you plan to add egg, then place a slice or two of the hard-boiled egg on top of the chicken asado filling.


3.  Wrap the filling by tugging the edges of the dough toward the center.  Pinch the edges together then seal them on top.  



You can use a small piece of wax paper or cupcake liner to cover the pinched edges so that it won't open.
4. Place the buns on a steamer plate and allow to proof for 1 hour.
5. Pour water in a pot or the bottom part of a steamer and bring to a boil.  Place the steamer plate with the buns on top of the steamer and steam the buns for 10-15 minutes.


Remove from fire and serve
© myFresha-licious (27September2015)

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Friday, 25 September 2015

Sinigang na Baboy



I seldom cook pork because... One, I don't eat pork as my digestive system cannot process red meat.  Two, the husband is trying to avoid eating red meat as he has become more health conscious.  

Many years back when my favorite food was everything pork, fatty and oily pork, not the meaty ones, but those with large fat slabs, I would always cook pork adobo, pork nilaga, and pork sinigang.   I loved pork sinigang that has a sour and thick broth so adding gabi (taro) roots and using knorr sinigang sa gabi has always been my preference.  I can have them with or without veggies.  Our Papi loved pork sinigang the same way that I and my siblings do that when he cooked one, he always used pork with large fat slabs and cook them until the pork is melt-in-your-mouth tender. I find that mouth watering back then.  Right now, the thought of eating just a nib of pork makes me think of how my gut makes me suffer, not just for days but for weeks. Though Mami usually denies liking fatty pork, she usually enjoys eating two slices or more specially when the pork is cooked as sinigang

Sinigang is a sour soup dish that is native to the Philippines.  It is a common dish among Filipinos living in the Philippines and abroad.  The main ingredients usually varies depending on individual preference:  pork, beef, chicken, or fish.  For sinigang na baboy my family prefer to use the pork belly and the pork trotters ( I told you we like it fatty),  some would prefer the meaty parts however, and the rib parts.  The souring agents use for sinigang ranges from the use of tamarind, kamias (tree sorrel), guavas, santol, tomatoes, vinegar, and of course sinigang mixes which are the most convenient way to go in this modern times.  Sinigang mixes are already found in all supermarkets, groceries, and even small sari-sari store nationwide and are also most often times available in Filipino or Asian stores in other countries.

Kangkong (water spinach), okra (lady finger), labanos (radish), and sitaw (long beans) are vegetables that are commonly added.  Whenever we had pork sinigang for dinner, Papi never failed to have his dipping sauce made of  patis (fish sauce) or salt with crushed sili (red chilies) where he dipped the meat, I mean, the pork fat.  My parents, my siblings, and I always enjoyed having sinigang na baboy.

For whatever way you want to cook this sinigang na baboy and however you want to have it,  be assured that it is a delectable dish you can enjoy alone or with your love ones. 


SINIGANG NA BABOY
(http://www.myfresha-licious.com/)

Ingredients:
Pork- 1kg

Knorr Sinigang sa gabi mix - 2 tbsp or to taste
Ripe Tomatoes, diced - 1 medium
Onions, diced - 1 medium
Garlic, crushed - 5 cloves
Water Spinach (kangkong) - 1 bundle

Lady Finger (Okra) - 10pcs or as desired

Salt - to taste
Black pepper
Water - to fill 1 inch above the fish 
Vegetable oil - 2 tsp 


Cooking Procedure:

1.  Dump all the ingredients except for the kangkong and okra. Bring to a boil and simmer for at least an hour or until the meat are tender to your liking.  Add more water as needed.
2.  Throw in the okra and continue to simmer for a minute, throw in the kangkong and continue to simmer until the kangkong softens.




© myFresha-licious (25September2015)

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Wednesday, 23 September 2015

ChickenTinola with Sayote and Malunggay leaves





Chicken tinola sayote and malunggay leaves or chicken ginger soup with chayote and moringga leaves. That's the recipe i'm posting for today.  And I've been cooking chicken tinola for at least twice a week for the past few weeks because I need soupy dishes and I am just running out of ideas. 

When you have a gut problem, in my case an annoying IBS, soupy dishes are usually your tummy's best friend. The hot soup provides a tummy relief.  There are even times that I mix the tinola soup, rice, a bit of chicken, and a bit of its veggies in a blender and make a puree out of it.  That's what I usually eat.  My tummy can digest the pureed food more easily rather than just relying on my teeth to grind my food (evil grin)  Hey, you can do this for your babies' food in case they can already have solid food.

Anyway, tinola refers to the Filipino ginger soup dish.  We have several tinola recipe in the blog and just in case you want to check some of our recipes, here's the link to all our TINOLA recipes.

CHICKEN TINOLA WITH SAYOTE AND MALUNGGAY LEAVES
      (CHICKEN GINGER SOUP W/ CHAYOTE & MORINGGA LEAVES )
( http://www.myfresha-licious.com/ )

Ingredients :

Chicken, cut into serving sizes - 1 kg
Onions, diced - 1 medium
Ginger, crushed and diced - 1 1/2 thumb size
Garlic, crushed - 5 cloves
Fish Sauce - 3 tbsp
Low Sodium Salt -  to taste
Black peppercorns, crashed 
Sayote (chayote), diced - 2 medium
Dahon ng Malunggay  (moringga leaves)
Vegetable oil - 1 tbsp
Water - 1L

Cooking Procedure :

1.  In a pot, heat oil and  sauté garlic, onion and ginger. Stir until aromatic
2. Throw in the chicken and stir-fry until they render their own fat  but do not allow the chicken to turn brown.  
3.  Pour in the water and bring to a boil. Season with patis and black pepper.  Simmer for at least 30 minutes or until chicken is almost done.
4. Add the sayote and continue to simmer until the sayote softens. Adjust taste using salt as needed
5.  Throw in the malunggay leaves and continue to simmer for about a  minute then turn of fire.

Serve with rice and enjoy

© myFresha-licious (23September2015)


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Monday, 21 September 2015

Condensed Milk Cupcake


I had been planning for a long time on baking a Pinoy (Filipino) style cheese cupcake similar to that of lemon square. I saw several posts from food groups I joined and they are all copies of those found in food blogs (please give credit where credit is due and don't own it if the recipe is not yours). I also checked similar recipes in the internet and found many. While checking the ingredients one by one, I noticed that the amount of sugar and condensed milk indicated in the recipes are too high, I deduced, therefore,  that any of the recipes might turn out too sweet to our liking 

I originally planned to just follow one recipe but then again, since it is a butter cake I preferred formulating my own recipe rather than copying one.   I find it easier and better that way, at least I can claim it to be my own recipe.  Besides it is a butter type cake (fat base), just know and understand the basic formula and you can create your own butter cake recipe.





So the best way I could think of is to formulate my own base which is a butter cake with condense milk  before formulating my own cheese cupcake recipe.  When you say butter cakes, pound cakes comes to mind. Using the 1:1:1:1 ratio of the pound cake, with flour, eggs (liquid ingredient), butter (fat ingredient), and sugar as ingredients, and bearing in mind the proper ratio and proportions of the sugar, fats, flour, and liquid, I came up with this recipe of my condensed milk cupcake.  When I did this, I weighed my ingredients of course.  But since I often receive messages requesting that I should convert it to US measurement, then so I did (smile)

My condensed milk cupcake though it may sound too sweet, has a sweetness to it that is just right to our liking and not cloying sweet. The Husband and I do not like too sweet desserts, unless I am eating candies or pure sugar which are expected to be too sweet, It is also moist and becomes even moister the following day.  

PS: this is my own recipe I formulated myself and not a copy of any other person's recipe

CONDENSED MILK CUPCAKE
( http://www.myfresha-licious.com/ )

Yield: 12-14 pcs
Size : 2 oz
Baking Temp : 180 degrees Celsius
Baking Time- 15 to 18 minutes

Ingredients :
Cake Flour - 2 cups
White Sugar -  2/3 cup
Baking Powder - 2 tsp (depending on the brand you are using)
Salt - 1 tsp
Corn Oil - 3/4 cup
Vanilla essence - 1 tsp
Eggs - 2 eggs
Condensed Milk - 200 grams (sorry I failed to measure using cups)

Cooking Procedure :
1. Mix the dry ingredients together except for the sugar and set aside 
2. Whisk the sugar and egg until fluffy then add the vanilla essence and condensed milk. Beat using a wire whisk.
3. Gradually add in half of the dry mixture,mix until just incorporated.
4. Pour in the vegetable oil, mix until just incorporated.



5. Add the remaining dry ingredients and mix until fully incorporated with no lumps visible.
6. Set aside for at least 20 minutes.  Pre-heat oven to 180 degrees Celsius.
7.  Scoop the batter into a greased or lined cup cake molder and bake for 15 minutes or until the top part of the cupcakes turned light brown or until a toothpick inserted in the middle comes out clean.


© myFresha-licious (21September2015)
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Sunday, 20 September 2015

Scone

plain scone

Saying good bye to friends is very difficult and heart-breaking specially when you're close to them.  But, in this world, nothing is permanent, the only permanent thing is change. And the only thing to do in order to survive is adopt to the change.  We'll see them again in some other place, in some other time, in better circumstances.

Last September 11 I went to the flat of ate Rachelle Orozco Rosario for some cooking and baking session. They've already been preparing and packing things as they will soon be leaving Qatar for good. Her cousin Kuya Jong (Joemar Navarro) taught us two recipes:  1.Siopao Chicken asado and 2.Scone.

What is a scone? Scones are considered the easiest English teatime treat. According to wikipedia, a  scone is a single-serving cake or quick bread. They are usually made of wheat, barley or oatmeal, with baking powder as a leavening agent, and are baked on sheet pans. They are often lightly sweetened and are occasionally glazed. The scone is a basic component of the cream tea or Devonshire tea. It differs from a teacake and other sweet buns, which are made with yeast. A scone is in some senses a type of pastry since it is made with essentially the same ingredients as shortcrust, though with different proportions of fat to flour.


If you want to enjoy a sweet treat that is not a cake, if you want a bread but do not have time to wait, scone is the answer to that.  You can have them plain or just add chocolate chips for variety.

chocolate chip scone


Anyway, last September  17, we drove our friends off to the airport.  It has always been difficult for me to see friends leave.  With a heavy heart, I wish you all a wonderful and healthy life.  Thank you for the friendship.  Until we meet again Ate Rach and Roy.  We'll be missing Patrick the most :-)

SCONE
( http://www.myfresha-licious.com/ )

Ingredients :
All Purpose Flour - 1000 grams
White Sugar - 200 grams
Baking Powder - 60 grams
Milk Powder - 120 grams
Salt - 5 grams

Butter, unsalted - 200 grams
Fresh milk - 400 to 450 grams

Egg, beaten - 1 pc for egg wash

Cooking Procedure:

1. Mix all the dry ingredients.

2. Pour in the fresh milk and mix until it forms into a dough.  The dough should not be sticky



3.  Rest the dough for 10 minutes.
4.  On a floured working surface, roll out the dough into a 1/2 inch or 1inch thickness depending on your desired thickness.



5. Using a round cutter, cut dough and place on a greased or parchment paper-lined baking tray.  Brush with egg wash



6. Bake in a pre-heated oven, 180 degrees Celsius, for 10 to 15 minutes or until top turns light brown.
© myFresha-licious (20September2015)

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Saturday, 19 September 2015

Adobong Atay at Balunbalunan ng Manok



You might have noticed that we've been  featuring Filipino recipes using organ meats as the main ingredients for the previous days, mostly were from oxen and cows.  That's because organ meat dishes are our focus this week.  This adobo recipe uses meat organs as main ingredients, and this time from chicken.  

There's not much to say about this dish other than "try it, it is delicious". Like all organ meat, chicken gizzard and liver are considered exotic food for some and is an acquired taste for one to appreciate it.  But, like any other Filipino, I can vouch for the yummy-nes of this dish.

Just a tip: make sure that you wash the gizzard in running water properly, remove anything yellowish that you can find :-)

Here is a list of all  Organ Meat Dishes posted in our blog.  Just in case you're interested.

ADOBONG ATAY at BALUNBALUNAN NG MANOK
( http://www.myfresha-licious.com/ )

Ingredients : 
Chicken Gizzard - 150 g
Chicken Liver - 150 g
Low Sodium Soy Sauce - 4 tbsp + 4 tbsp
Oyster Sauce - 2 tbsp
Cane Vinegar - - 4 tbsp
Garlic, chopped - 7 cloves
Onions, diced - 1 small
Onions, sliced into rings - 1 medium 
Black peppercorn, cracked
Vegetable Oil - 2 tbsp
Water - 2 cups or until the meat are tender 

Cooking Procedure :
1. Marinade the gizzard and liver with mixed peppers and 4 tbsp of soy sauce.  Drain and discard the marinade
2. Place the oil and the garlic in a frying pan and saute them until aromatic.  Add in the onions and stir.
3. Toss in the gizzard and stir fry for about 5 minutes stirring occasionally
4.  Throw in the rest of the ingredients except for the liver and the cane vinegar.  Sprinkle with additional mixed peppers and bring to a boil.  Simmer for about 30 minutes or until the gizzards are tender.  Add the vinegar and more water as needed. Continue cooking until a small amount of liquid remained.
5.  Add in the liver, stir and continue simmering for at least 5 minutes or until most of the liquids have evaporated
6.  Toss in the onion rings and give a quick stir (do not let it wilt).  Remove from fire.

© myFresha-licious (19September2015)

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Friday, 18 September 2015

Easy Ox Tongue with Mushroom Sauce



For the food adventurer with a daring palate here is another organ meat, particularly a tongue dish that will definitely satisfy your exotic taste buds and fill your grumbling tummy. 

Ox tongue literally refers to the tongue of the ox, and like beef tongue, pig's tongue or that of the goats and sheep,  it is very high in cholesterol and in fat, unhealthy saturated fat to be specific. And like any other organ meat, it is only advisable to enjoy ox tongue occasionally unless you have a death wish of dying of heart attack or clogged arteries.   That is the reason why we've been trying to avoid it, lately.  There are times, however, that my husband and I find it hard to resist buying a pack when we see a beef or ox tongue at the supermarket.  It's like a magnet drawing us toward it for a grab.  No worries though, we make sure that our intake of this organ meat is at most once a month.

By now, you should have noticed that the husband and I love this organ meat.  We like cooked tongue as the tongue part of a four legged mammal is really very tasty.  To prove that, just search tongue in this blog and it will  give you several of our recipes using tongue.  I'll save you the trouble, you can check this link if you are interested in our "tongue"recipes.  Check our recipes involving "organ meats" too.

This dish is very easy to make.  I just boiled the tongue in plain water until it is tender then I serve it with an easy to make mushroom sauce.  I used to make mushroom sauce from scratch.  Like any other sauce, I start with making the roux to thicken the sauce, and all.  But there are times when convenience and ease of cooking comes first specially when there a few more important things to do (evil grin).  So, for the mushroom sauce for this dish, I just made use of one packet of Knorr cream of mushroom mix. Easy-peasy and tasty too.

EASY OX TONGUE WITH MUSHROOM SAUCE
(www.myfresha-licious.com)

Ingredients:

Ox Tongue - 1 

Sauce:

Knorr cream of mushroom mix
Water used to boil the tongue - 2 cups


Button Mushroom, sliced - 1 can
Olive Oil - 2 tsp
Garlic, finely minced - 10-12 large cloves
Red Onion, finely minced - 1 medium

Low Sodium Salt and ground white pepper to taste


Cooking Procedure:

  1. Boil the ox tongue under pressure for 30 minutes until it’s fork tender.  Drain. Do not use the broth.  Peel out the outer layer of the tongue and remove the rough part by scraping it. Slice the tongue thinly.
  2. On a sauce pan, heat oil then saute garlic and onion until aromatic.  Throw in thinly sliced tongues and stir-fry for at least 5 minutes.  Add the mushroom and stir-fry for another 2 minutes. Season with salt and black pepper powder.  Remove from heat and set aside.
  3. In a pot pour water (check directions on the label of cream of mushroom mix) and the cream of mushroom mix. Stir.  Bring to a boil and continue simmering until the sauce thickens.  Remove from heat
  4. Pour on the mushroom and tongue mixture.   
Serve and enjoy :-)

Check some of my Lengua with mushroom Sauce recipes:

1. A Healthier Way of Eating Pig's Tongue In Garlic Mushroom Sauce
2. Lengua (Ox tongue) in Mushroom Sauce
3. Lengua in Mushroom Sauce: Kristine & Aba’s version

© myFresha-licious (18September2015)

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- All photos, texts, and anything published in this site is owned by the Authors of myFresha-licious.com, unless otherwise mentioned. ALL RIGHTS RESERVED.  NO COPYING, NO REPRODUCTION OF ANY KIND IS ALLOWED WITHOUT PRIOR WRITTEN PERMISSION FROM THE AUTHOR/s.