tag:blogger.com,1999:blog-33054310069957396352024-02-19T00:53:40.146-08:00Jane's KitchenJanehttp://www.blogger.com/profile/14850567760101850219noreply@blogger.comBlogger39125tag:blogger.com,1999:blog-3305431006995739635.post-44559550197478173342016-01-06T01:23:00.000-08:002017-06-24T03:57:58.295-07:00Suman sa Lihiya<div class="separator" style="clear: both; text-align: center;">
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<b>Suman sa Lihiya </b>or we can call it Sweet Steamed Rice Cake is a very Pinoy <i>merienda. </i>It brought childhood nostalgia to guests when we served it during our YearEnder party for 2015 at home.<br />
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It looks difficult to do but was actually simple once you got the secret ingredient at hand which is the <i>lihiya </i>or Lye Water. Here in Singapore, we were able to purchase it from Sheng Siong Supermarket.<br />
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Here's the recipe divided into three parts. The <i>Suman</i> (rice cake), The Sweet Sauce and the<i> Latik</i>.<br />
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<b>Ingredients for the <i>Latik</i>:</b><br />
1 cup Coconut Milk (first pressing)<br />
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<b>Procedure for the </b><b><i>Latik</i></b><b>:</b><br />
In a skillet on medium heat, bring the coconut milk a boil and until all the liquid has evaporated. When it is starting to solidify and brown, stir for it to cook evenly. The <i>latik </i>should be golden brown or darker before draining all the coconut oil. This will make it crispy which is a good texture in contrast with the sweet sauce and the chewy rice cake.<br />
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<b>Ingredients for the Suman:</b><br />
2 1/2 cups glutinous rice<br />
2 teaspoons Lye Water<br />
3 cups Water<br />
Pinch of Salt<br />
Banana Leaf (for wrapping)<br />
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<b>Procedure for the Suman:</b><br />
1. Soak the glutinous rice in water for 1 hour. Rinse thoroughly and drain well.<br />
2. Add the lye water and a pinch of salt.<br />
3. In a saucepan, bring three cups of water to a boil, then add the glutinous rice mixture. Mix continually until the rice mixture is thick and chewy and the mixture is sticking to the pan.<br />
4. Spoon about 2 tbsp of rice mixture onto a banana leaf. Wrap and secure with a string. You may use the coconut oil from the <i>latik</i> to prevent the <i>suman</i> from sticking to the leaf. I will add flavor too.<br />
5. Steam for an hour.<br />
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<b>Ingredients for the Sweet Sauce:</b><br />
1 cup Brown Sugar<br />
1/2 cup Muscovado Sugar<br />
1 cup Coconut Cream<br />
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<b>Procedure for the </b><b>Sweet Sauce</b><b>:</b><br />
In a saucepan on medium heat, mix all the ingredients. Bring to a boil until sauce is thick, creamy and all are incorporated evenly and without lumps.<br />
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Served unwrapped, drizzled with sweet sauce and smothered with <i>latik</i>. Makes 6-10 servings depending on the size of the suman.<br />
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Enjoy!<br />
<span style="color: magenta; font-family: "georgia" , "times new roman" , serif;"><i>Jane</i></span><br />
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<br />Janehttp://www.blogger.com/profile/14850567760101850219noreply@blogger.com0tag:blogger.com,1999:blog-3305431006995739635.post-87858734759656126052015-08-28T00:33:00.001-07:002015-08-28T00:33:28.942-07:00Homemade Avocado Ice Cream<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIWe_E4cdX8ofTO5A1x5MpGhcmSh1HZ_Yy4WjPO3mDSCQQ8YkvBmDGddHP1KbH6LOZ6OM433ARVGxJa7RY6iSfg6pgfFDj0VFFmdxfkrW9AgLWlu6IABKaDuzejXKz1KcBmcd2GKdFJWM/s1600/IMG_20150827_210021.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIWe_E4cdX8ofTO5A1x5MpGhcmSh1HZ_Yy4WjPO3mDSCQQ8YkvBmDGddHP1KbH6LOZ6OM433ARVGxJa7RY6iSfg6pgfFDj0VFFmdxfkrW9AgLWlu6IABKaDuzejXKz1KcBmcd2GKdFJWM/s400/IMG_20150827_210021.jpg" width="400" /></a></div>
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Now this is one of the easiest, simplest ice cream recipe you can follow. It only has only three basic ingredients but it's really creamy and delicious. And above all, it's homemade and healthy! You gotta try this!</div>
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<b>Ingredients:</b></div>
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6 ripe avocados</div>
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1 small can <span style="background-color: white; line-height: 18.2000007629395px;">Nestlé</span> Cream or any all-purpose cream</div>
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1 can Sweetened Condensed Milk</div>
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1 can Evaporated Milk (optional) </div>
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<b>Procedure:</b></div>
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1. In a mixing bowl, cut the avocados in half, remove the seeds and spoon out the meat.</div>
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2. Pour out the all-purpose cream and the condensed milk.</div>
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3. Mix them all together using an electric hand mixer until your preferred consistency (because some like it chunky).</div>
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4. Add evaporated milk (or water) if the mixture is too thick.</div>
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5. Transfer the mixture in a plastic container with lid and put in the fridge until frozen.</div>
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After a few hours, you can now enjoy your yummy dessert!</div>
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<i><span style="color: magenta; font-family: Georgia, Times New Roman, serif;">Jane</span></i></div>
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Janehttp://www.blogger.com/profile/14850567760101850219noreply@blogger.com0tag:blogger.com,1999:blog-3305431006995739635.post-33115834810647328212014-04-28T22:24:00.001-07:002014-04-28T22:31:44.047-07:00Buffet Spread for My Daughter's 5th Birthday<div class="separator" style="clear: both; text-align: center;">
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Ashrie celebrated her 5th Birthday yesterday and we hosted a simple dinner for close friends over the weekend. Along with her DIY birthday cake and cupcakes (both from The Icing Room), we served Mashed Potatoes, Pavlova, Baked Honey-Glazed Chicken wrapped in bacon, Seafood Salad Wrap, Roast Beef, and Roast Broccoli and Mushroom with Pine Nuts. All very simple and easy-to-make recipes.<br />
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So to my sweetie, Happy Birthday Ashrie! Daddy and I loves you very much!<br />
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Cheers!<br />
<span style="color: magenta; font-family: Georgia, Times New Roman, serif;"><i>Jane</i></span><br />
<br />Janehttp://www.blogger.com/profile/14850567760101850219noreply@blogger.com1tag:blogger.com,1999:blog-3305431006995739635.post-50959210820789761322014-04-15T20:20:00.002-07:002014-04-16T01:18:18.953-07:00Ube Halaya <b>Ube halaya</b> (or <i>haleya</i>, or <i>heleya)</i> is definitely one versatile Pinoy sweet classic. You can use it as a main ingredient for ice cream and for baking that flavorful cake or bread, or make it as a topping for a refreshing <i>halo-halo. </i>You can even eat it with vanilla ice cream or use it as a jam for your favorite plain bread. And of course, eat it as it is as a dessert. The options are endless!<br />
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It's an easy recipe and a good exercise to build arm muscles because stirring the liquid mixture to become jam-like is indeed challenging. But looking at the bright side, you will be rewarded with yummy and colorful dessert (with no artificial coloring whatsoever). Here's the recipe:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHxAzxyASS2piwFb5-74qYrzZ5823tVtLf_orr0kqSJTUERLeo6In7T3drTTm6PFMHfW95W4_9vorvky0E-ScGlOlXRzB985QRaEmKTf7bkAZ_YuffGqgJxkleSsliDUgUdyXmHEiSdDg/s1600/Halayang+Ube.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHxAzxyASS2piwFb5-74qYrzZ5823tVtLf_orr0kqSJTUERLeo6In7T3drTTm6PFMHfW95W4_9vorvky0E-ScGlOlXRzB985QRaEmKTf7bkAZ_YuffGqgJxkleSsliDUgUdyXmHEiSdDg/s1600/Halayang+Ube.JPG" height="320" width="320" /></a></div>
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<b>Ingredients:</b><br />
2kg purple sweet potato (8 cups when grated)<br />
4 packs (800ml) coconut milk<br />
2 cans condensed milk<br />
1 cup sugar<br />
1 cup cheese (grated)<br />
1/2 teaspoon vanilla extract<br />
1 cup butter<br />
1 tbsp margarine (for topping)<br />
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<b>Procedure:</b><br />
1. In a saucepan, boil the purple sweet potatoes until tender. (You can check if its cooked when you can easily stuck a fork in it.)<br />
2. Grate the sweet potatoes.<br />
3. In a wok over medium heat, combine coconut milk, condensed milk, butter and sugar. Bring to a boil, stirring occasionally. When the sugar is melted, stir in the grated sweet potatoes and the vanilla extract. When it thickens, add the grated cheese. Continue stirring the mixture over low heat until it thickens like a jam.<br />
4. Remove from fire and transfer it to individually-greased containers.<br />
5. You can cover the containers once it cools and you can store it in the refrigerator.
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It is best matched with <i>macapuno </i>or even<i> kaong. </i>And best served when it's cold!<br />
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Cheers!<br />
<i><span style="color: magenta; font-family: Georgia, Times New Roman, serif;">Jane</span></i><br />
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<br />Janehttp://www.blogger.com/profile/14850567760101850219noreply@blogger.com0tag:blogger.com,1999:blog-3305431006995739635.post-66035008241574786482013-06-10T23:42:00.003-07:002013-06-10T23:42:57.379-07:00Mason Jar Salad<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: inherit;">Hi JK friends!<o:p></o:p></span></div>
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<span style="font-family: inherit;">I’ve been making fresh salads in the past and I constantly have the problem of throwing leftover vegetables especially leafy greens. It’s always not good to serve it the next day because it doesn’t retain its freshness even you store it in the fridge. Just imagine the time it took from the farms to the grocery to my kitchen. Good thing I’ve discovered doing <strong>Mason Jar Salads</strong>. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuiY1d0l3kAS6Rppe_YlDBXtirHjKu97xjTL1ivXykOBv917Z0Z4lcTgmJ_S8nBAqggmGLBySrcn5ha5CjdB1XkGccpHmSGfQC7mh8pwb_rmES7ikKrznp-5uG8bMedBaPElq5dwjmVGk/s1600/Mason+Jar+Salad.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" cya="true" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuiY1d0l3kAS6Rppe_YlDBXtirHjKu97xjTL1ivXykOBv917Z0Z4lcTgmJ_S8nBAqggmGLBySrcn5ha5CjdB1XkGccpHmSGfQC7mh8pwb_rmES7ikKrznp-5uG8bMedBaPElq5dwjmVGk/s400/Mason+Jar+Salad.JPG" width="282" /></a></div>
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<o:p> </o:p><span style="font-family: inherit;">Placing the salad in mason jars will keep vegetables fresh and can save you time and money. It is also the best way to store other food items because it is endlessly reusable, easy to clean, and of course, BPA-free. When the lid is airtight, the salad can last even up to four days! There are just some easy guidelines that we need to remember and I would gladly share them with you.<o:p></o:p></span></div>
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<span style="font-family: inherit;">1. In a clean and dry mason jar, place the salad dressing first followed by the heaviest veggies such as carrots, beans, etc.<o:p></o:p></span></div>
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<span style="font-family: inherit;">2. Continue to add the remaining vegetables. The lightest should be on the top. Make sure the lettuce does not touch the dressing so that it will not be mushy. <o:p></o:p></span></div>
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<span style="font-family: inherit;">3. Fill the jar with the salad until top, the less air pocket the better.<o:p></o:p></span></div>
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<span style="font-family: inherit;">4. Close the lid tightly and place in the fridge.<o:p></o:p></span></div>
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<span style="font-family: inherit;">There you have it! You can grab one salad jar anytime, bring it as a packed lunch or a healthy picnic treat.<o:p></o:p></span></div>
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<span style="font-family: inherit;">Happy healthy eating!<o:p></o:p></span></div>
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<em><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: magenta;">Jane<o:p></o:p></span></span></em></div>
Janehttp://www.blogger.com/profile/14850567760101850219noreply@blogger.com0tag:blogger.com,1999:blog-3305431006995739635.post-45564768203669809782013-05-27T01:06:00.000-07:002013-05-27T01:06:03.105-07:00Chocolate-Banana Pudding<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;">Two of my daughter’s <strong>Jane’s Kitchen</strong> favorites are Brownies and Banana Cake. On the day we made this pudding, we neither had enough ripe bananas for a banana cake nor enough baking chocolate for Brownies. So we decided to make this <strong>Chocolate-Banana Pudding</strong>. It requires less of both ingredients but will definitely satisfy your cravings for both. It’s like hitting two birds with one stone! One tip, do not over-process the almonds so that there would still be something crunchy to the bite. It adds just the right amount of textural variety while eating the pudding.<o:p></o:p></span></div>
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<span style="font-family: inherit;">Here’s the recipe.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiub_Y4nvxDr-ikYG2zTp-mSrITxoippvWBvhdIchi93u5MV7v2Y6YBFFxnonWfop8yT-CIuOt5vN5bHTacI2laOc2VmpHyKQ_jVQqqrOQNJt44gG2VsTwXLIhdJ7-U3oEpGiLiSIuirXg/s1600/Chocolate-Banana+Pudding.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiub_Y4nvxDr-ikYG2zTp-mSrITxoippvWBvhdIchi93u5MV7v2Y6YBFFxnonWfop8yT-CIuOt5vN5bHTacI2laOc2VmpHyKQ_jVQqqrOQNJt44gG2VsTwXLIhdJ7-U3oEpGiLiSIuirXg/s320/Chocolate-Banana+Pudding.JPG" width="320" yya="true" /></a></div>
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<span style="font-family: inherit;"><strong>Ingredients:<o:p></o:p></strong></span></div>
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<span style="font-family: inherit;">1/2 cup butter, softened<o:p></o:p></span></div>
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<span style="font-family: inherit;">1/2 cup brown sugar, packed firmly<o:p></o:p></span></div>
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<span style="font-family: inherit;">2 large eggs<o:p></o:p></span></div>
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<span style="font-family: inherit;">3/4 <span style="mso-spacerun: yes;"> </span>cup all-purpose flour<o:p></o:p></span></div>
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<span style="font-family: inherit;">1/4 <span style="mso-spacerun: yes;"> </span>cup unsweetened cocoa powder<o:p></o:p></span></div>
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<span style="font-family: inherit;">1 1/2 tsp baking powder<o:p></o:p></span></div>
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<span style="font-family: inherit;">1/4 cup evaporated milk<o:p></o:p></span></div>
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<span style="font-family: inherit;">2/3 cup ground almonds<o:p></o:p></span></div>
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<span style="font-family: inherit;">2 large ripe bananas, mashed<o:p></o:p></span></div>
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<span style="font-family: inherit;">4 ounces dark chocolate, coarsely chopped<o:p></o:p></span></div>
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<span style="font-family: inherit;"><strong>Procedure:<o:p></o:p></strong></span></div>
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<span style="font-family: inherit;">1. Preheat the oven at 175 degrees Celsius.<o:p></o:p></span></div>
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<span style="font-family: inherit;">2. In your electric mixer, beat butter and sugar together until creamy.<o:p></o:p></span></div>
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<span style="font-family: inherit;">3. Add the eggs, one at a time, beating after each addition.<o:p></o:p></span></div>
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<span style="font-family: inherit;">4. In a mixing bowl, mix flour, cocoa and baking powder. Sift this dry ingredient mixture onto the butter mixture, add milk and beat until just combined.<o:p></o:p></span></div>
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<span style="font-family: inherit;">5. Fold in the mashed bananas, chocolate and almonds.<o:p></o:p></span></div>
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<span style="font-family: inherit;">6. Transfer the mixture to a greased baking pan and place it in a water bath. (Fill up the baking tray with hot water.) Cover the top of the baking pan with foil.<o:p></o:p></span></div>
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<span style="font-family: inherit;">7. Baked in the oven for about 45 minutes or until a toothpick inserted in the middle of the pudding comes out clean.<o:p></o:p></span></div>
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<span style="font-family: inherit;">8. Remove from oven and let it cool a bit for about 10 minutes.<o:p></o:p></span></div>
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<span style="font-family: inherit;">Serve with a scoop of vanilla ice cream or whipped cream. Enjoy!<o:p></o:p></span></div>
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<span style="font-family: inherit;">Cheers!<o:p></o:p></span></div>
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<em><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: magenta;">Jane<o:p></o:p></span></span></em></div>
Janehttp://www.blogger.com/profile/14850567760101850219noreply@blogger.com0tag:blogger.com,1999:blog-3305431006995739635.post-34029654335730508672013-05-13T03:41:00.003-07:002013-05-13T03:46:14.549-07:00Pininyahang Manok<div class="MsoNormal" style="margin: 0in 0in 0pt;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZzJ2QjQhqS47Iv3w5aVUNH_a9qdzV9rx-7Y0nV4L9bloesO8JWnQbKyJK_4KEbnJ06iSxrLtj9xvmTf4a7zyEW5OErX7EHSx2VFVaVAlMTDpUwZkIUKFDXyRcdcr173nOEYzRzP1W4-g/s1600/Pininyahang+Manok.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" closure_uid_942576660="38" height="320" pua="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZzJ2QjQhqS47Iv3w5aVUNH_a9qdzV9rx-7Y0nV4L9bloesO8JWnQbKyJK_4KEbnJ06iSxrLtj9xvmTf4a7zyEW5OErX7EHSx2VFVaVAlMTDpUwZkIUKFDXyRcdcr173nOEYzRzP1W4-g/s320/Pininyahang+Manok.JPG" width="318" /></a><span style="font-family: inherit;">If you are craving for something savory, creamy and sweet, well this dish might be the one for you. <strong>Pineappled Chicken</strong> is an easy-to-do and definitely a yummy all-time favorite among Pinoys. You can either use evaporated milk, cooking cream or even coconut milk for the sauce. And add as much chilli as you want for that extra spice. Here’s the recipe.</span></div>
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<span style="font-family: inherit;"><strong>Ingredients:</strong></span></div>
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<span style="font-family: inherit;">1 whole chicken (chopped into serving parts)</span></div>
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<span style="font-family: inherit;">1 can evaporated milk</span></div>
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<span style="font-family: inherit;">1 small ginger, sliced</span></div>
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<span style="font-family: inherit;">1 onion, chopped</span></div>
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<span style="font-family: inherit;">4 cloves garlic, chopped</span></div>
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<span style="font-family: inherit;">1 red bell pepper, sliced</span></div>
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<span style="font-family: inherit;">1 can pineapple chunks (reserved the syrup)</span></div>
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<span style="font-family: inherit;">Fish sauce to taste</span></div>
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<span style="font-family: inherit;">Black pepper to taste</span></div>
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<span style="font-family: inherit;">Cooking oil for sautéing</span><br />
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<span style="font-family: inherit;"><strong>Procedure:</strong></span></div>
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<span style="font-family: inherit;">1. In a skillet of hot cooking oil, sauté the ginger, garlic and onions. Add the fish sauce.</span></div>
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<span style="font-family: inherit;">2. Add in the chicken and stir fry for about five minutes.</span></div>
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<span style="font-family: inherit;">3.<span style="mso-spacerun: yes;"> </span>Pour the pineapple syrup and let it simmer for about fifteen minutes or until chicken is tender. Add the pepper.</span></div>
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<span style="font-family: inherit;">4. Pour in the evaporated milk and the red bell peppers and bring to a quick boil.</span></div>
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<span style="font-family: inherit;">Transfer to a serving dish and enjoy with hot steamed white rice.</span></div>
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<span style="font-family: inherit;">Cheers!</span></div>
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<span style="background-color: white; color: magenta; font-family: inherit;"><em>Jane</em></span></div>
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Janehttp://www.blogger.com/profile/14850567760101850219noreply@blogger.com0tag:blogger.com,1999:blog-3305431006995739635.post-68636777162678773752013-04-09T08:19:00.001-07:002013-04-09T19:45:48.082-07:00Chicken and Pork Vermicelli<strong>Chicken and Pork Vermicelli</strong> is a healthy and hearty dish which is rich in nutrients and history. It originated from China and is adapted to suit the Filipino palate. It is believed to bring long life (noodles are not cut prior to cooking) and is served at birthdays and special occasions. Though not necessarily a believer of that, we love this dish very much.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvcf415EXPnogznlA2vrkvTeiv3tnq_amCF5PdYZh5aWwMV-6n-JXZRqU3UeYXDH5XWCWLJZEc1LFUeLJODNnmJzto2UKPBYbTJRgjcxYROIQW95Ia3bVtfg0_IvUYzMbpLXpFqPuovmc/s1600/Vermicelli.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvcf415EXPnogznlA2vrkvTeiv3tnq_amCF5PdYZh5aWwMV-6n-JXZRqU3UeYXDH5XWCWLJZEc1LFUeLJODNnmJzto2UKPBYbTJRgjcxYROIQW95Ia3bVtfg0_IvUYzMbpLXpFqPuovmc/s400/Vermicelli.jpg" width="400" /></a></div>
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<strong>Ingredients:</strong><br />
1/4 kg s<em>otanghon </em>(glass noodles)<br />
1 onion, chopped<br />
3-4 garlic cloves, crushed and finely chopped<br />
1/4 kg lean pork, diced<br />
1/4 kg chicken breast, sliced<br />
1 carrot, sliced thinly<br />
100 g string beans, sliced diagonally<br />
6 pcs s<em>hiitake</em> mushroom, sliced<br />
3 cups water<br />
2 chicken stock cubes<br />
2 tbsp soy sauce to taste<br />
spring onions for garnish<br />
fried shallots for garnish<br />
vegetable oil for <span style="font-family: inherit;">sautéing</span><br />
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<strong>Procedure:</strong><br />
1. In a bowl of hot water, soak the vermicelli for about 15 minutes. Set aside.<br />
2. In a wok, <span style="font-family: inherit;">sauté </span>the onions and garlic in oil. Add the pork and chicken and cook until tender.<br />
3. Add in the vegetables and stir-fry until half-cooked.<br />
4. Pour water and drop in the stock cubes. Let it simmer. Drain the vegetables and meat from the soup mixture and set aside.<br />
5. While the soup is simmering, drain the vermicelli from the water and transfer it onto the simmering mixture. Season with soy sauce.<br />
6. Stir continuously over low heat until the liquid is almost absorbed by the noodles or until cooked. A<span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);">dd half of the drained vegetables and meat and mix well.</span><br />
7. Serve in a platter, top with the remaining half of the vegetable-meat mix and garnish as desired.<br />
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Cheers,<br />
<span style="color: magenta; font-family: Georgia, "Times New Roman", serif;"><em>Jane</em></span>Janehttp://www.blogger.com/profile/14850567760101850219noreply@blogger.com0tag:blogger.com,1999:blog-3305431006995739635.post-47471000573303405952013-04-06T08:42:00.004-07:002013-04-06T08:45:17.145-07:00Banana Rolls<div class="separator" style="clear: both; text-align: left;">
Here's a sweet offering, an all-time favorite Pinoy snack or <em>merienda</em> which can be bought almost anywhere in the Philippines. It is best consumed right after it is fried to enjoy the wrapper's crispiness and while the filling is still warm. It is commonly known as "<em>turon</em>" and sometimes filled with sweetened green or red bean, or a thin slice of fresh jackfruit.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVDLWm0yG62cy755z7rk0M4ME1WryHOyE3pQe4e2n7s9HShJiGNKYl0U4_Y_fUwndmgdH9s3wb1tpP8_qridTfLaH_d23jjERNHyxLev5ShGp9O4ff6tR4xmAie6LxWycRFu-2XorwbY4/s1600/Banana+Rolls.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVDLWm0yG62cy755z7rk0M4ME1WryHOyE3pQe4e2n7s9HShJiGNKYl0U4_Y_fUwndmgdH9s3wb1tpP8_qridTfLaH_d23jjERNHyxLev5ShGp9O4ff6tR4xmAie6LxWycRFu-2XorwbY4/s400/Banana+Rolls.jpg" width="400" /></a></div>
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<strong>Ingredients:</strong></div>
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Banana <em>(saging na saba)</em> cut into two, lengthwise</div>
Light brown sugar<br />
Spring roll wrappers<br />
Cooking oil for frying<br />
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<strong>Procedure:</strong><br />
1. Roll the sliced bananas in sugar and wrapped the two halves in spring roll wrapper. Do this until you have wrapped all the bananas.<br />
2. Roll the prepared rolls in sugar just before frying.<br />
3. Fry the rolls until golden brown and drain the excess oil.<br />
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At this point, the banana rolls can be eaten as it is or can be served with a drizzle of chocolate syrup and topped with almond slices. Serve immediately.<br />
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Share the sweetness!<br />
<em><span style="color: magenta; font-family: Georgia, "Times New Roman", serif;">Jane</span></em>Janehttp://www.blogger.com/profile/14850567760101850219noreply@blogger.com0tag:blogger.com,1999:blog-3305431006995739635.post-87624631128577421992013-01-25T17:48:00.000-08:002013-01-25T17:48:58.733-08:00White Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj111w3Gd5wKVaL4XoNtr9XacCaKwFtF_ao8BQUDifdOdrkoe5U0-6W_flhTWpJNR-ajc-d_FwvuFg4xkry29zfN7f3wGU02x8fDCoSs_hwuHDadkFzssQ3CUV4SiHNrbMvUyujz7OF0hk/s1600/White+Bread.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" oea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj111w3Gd5wKVaL4XoNtr9XacCaKwFtF_ao8BQUDifdOdrkoe5U0-6W_flhTWpJNR-ajc-d_FwvuFg4xkry29zfN7f3wGU02x8fDCoSs_hwuHDadkFzssQ3CUV4SiHNrbMvUyujz7OF0hk/s320/White+Bread.JPG" width="320" /></a></div>
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<span style="font-family: inherit;">I have always wanted to try baking white bread but only got the chance to try it last night, probably after watching <b style="mso-bidi-font-weight: normal;">Food Factory</b> the other day. We tested <b style="mso-bidi-font-weight: normal;">Grandma VanDoren’s White Bread Recipe </b>from </span><a href="http://www.allrecipes.com/"><span style="font-family: inherit;">www.allrecipes.com</span></a><span style="font-family: inherit;">. It has hundreds of good reviews so it is worth a try. Very few of the comments suggested using lesser sugar and yeast but I followed the recipe as is.<o:p></o:p></span></div>
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<span style="font-family: inherit;">The wet and dry proportions were just perfect to make a nice dough. The rising times are also faster than what I have on my previous bakes. It is cooked in 35 minutes and the top is still light brown. It also slides smoothly out of the baking pan. The bread was crisp outside but very soft and fluffy inside. The scent of the yeast is “overpowering” for me so I will have to reduce it next time. I only baked one loaf and placed the two other unbaked loaves in the freezer. These need to be thawed at room temperature and let the dough rise before baking in the oven. I also managed to make small Nutella and Peanut Butter Buns and they taste great as well!<o:p></o:p></span></div>
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<span style="font-family: inherit;">Here’s the recipe that I will follow next time.<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit;">Ingredients:<o:p></o:p></span></b></div>
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<span style="font-family: inherit;">3 cups warm water<o:p></o:p></span></div>
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<span style="font-family: inherit;">1/2 cup white sugar<o:p></o:p></span></div>
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<span style="font-family: inherit;">2 packets (11g each) active dry yeast<o:p></o:p></span></div>
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<span style="font-family: inherit;">3 teaspoons salt<o:p></o:p></span></div>
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<span style="font-family: inherit;">4 tablespoons vegetable oil<o:p></o:p></span></div>
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<span style="font-family: inherit;">8 cups all-purpose flour<o:p></o:p></span></div>
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<span style="font-family: inherit;">flour for kneading<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit;">Procedure:<o:p></o:p></span></b></div>
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<span style="font-family: inherit;">1. Using your stand mixer, combine warm water, yeast, salt, vegetable oil, white sugar, and 4 cups flour. Mix it well. Set aside until it becomes foamy and doubled its size.<o:p></o:p></span></div>
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<span style="font-family: inherit;">2. Add the remaining 4 cups flour, one cup at a time. Knead on a floured surface for about 5 minutes. Place dough in a greased bowl turning once. Cover with a plastic wrap and let the dough rise until it doubled in size.<o:p></o:p></span></div>
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<span style="font-family: inherit;">3. Punch down the dough and knead it a few times. Divide the dough into 3 or 4 equal parts depending on the size of your bread pan. Shape it into loaves and place it in the prepared baking pans. Cover loosely with plastic wrap until it doubled in size.<o:p></o:p></span></div>
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<span style="font-family: inherit;">4. Butter the top or do an “egg wash” for a crispier or shinier top. It adds flavor too!<o:p></o:p></span></div>
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<span style="font-family: inherit;">5. Bake at 175 degrees C preheated oven for 35 minutes or until a toothpick inserted comes out clean.<o:p></o:p></span></div>
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<span style="font-family: inherit;">Share and Enjoy,<o:p></o:p></span></div>
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<em><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: magenta;">Jane<o:p></o:p></span></span></em></div>
<span style="font-family: inherit;"></span>Janehttp://www.blogger.com/profile/14850567760101850219noreply@blogger.com0tag:blogger.com,1999:blog-3305431006995739635.post-91192943310681457002013-01-21T20:47:00.001-08:002013-01-21T20:47:09.551-08:00Carrot Ribbons and Broccoli<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: inherit;">The year is young and the time is perfect to start making healthy choices. I believe we must be intentional if we really decide to follow a healthier lifestyle, and it all starts with our grocery list. Because the food we buy are the foods that we will prepare, cook and eat. So, we are trying our best to fill our fridge with fresh fruits and green, leafy vegetables, avoid foods that are sweet, salty and oily, and to cut down on our intake of the Asian favorite, rice.</span></div>
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<span style="font-family: inherit;">Today, I will share with you a simple side dish which you can pair with chicken pallard or a grilled fish fillet. Here it goes.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSmQQRn5a2c6m28fe_d7BKDChuTJG3BbkRX6MTqfiecqoqkpyYj3Aew4iJ4H6EMYu-vZGFc6S-ZjZ3Oz93AQHfzySTO8JIG6-932nA1penRLWOBcwEN04mFpl_cOqL5CnI891xDXjAUjg/s1600/Ribbon.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" jea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSmQQRn5a2c6m28fe_d7BKDChuTJG3BbkRX6MTqfiecqoqkpyYj3Aew4iJ4H6EMYu-vZGFc6S-ZjZ3Oz93AQHfzySTO8JIG6-932nA1penRLWOBcwEN04mFpl_cOqL5CnI891xDXjAUjg/s400/Ribbon.JPG" width="400" /></a></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit;">Ingredients:<o:p></o:p></span></b></div>
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<span style="font-family: inherit;">2 carrots (peeled and sliced)</span></div>
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<span style="font-family: inherit;">1 broccoli</span></div>
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<span style="font-family: inherit;">1/2 cup green peas</span></div>
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<span style="font-family: inherit;">Olive oil for frying</span></div>
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<span style="font-family: inherit;">1 tbsp butter (optional)</span></div>
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<span style="font-family: inherit;">Salt and pepper to taste</span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit;">Procedure:<o:p></o:p></span></b></div>
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<span style="font-family: inherit;">1. Slice the carrots using a peeler to create ribbons (as in the photo above). Cut the broccoli into big bite-size pieces.</span></div>
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<span style="font-family: inherit;">2. In a skillet, heat the butter until melted and add the olive oil.</span></div>
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<span style="font-family: inherit;">3. Sauté all the veggies until almost done. Season with salt and pepper.</span></div>
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<span style="font-family: inherit;">4. Remove from heat and serve immediately.</span></div>
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<span style="font-family: inherit;">Happy eating!</span></div>
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<span style="color: magenta; font-family: Georgia, "Times New Roman", serif;"><em>Jane</em></span></div>
<span style="font-family: inherit;"></span>Janehttp://www.blogger.com/profile/14850567760101850219noreply@blogger.com0tag:blogger.com,1999:blog-3305431006995739635.post-86698486009321268802012-12-21T19:18:00.000-08:002012-12-21T19:18:12.033-08:00Cheesy Beef and Mushroom<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: inherit;">Although my daughter Ashrie is not a beef fan, my husband loves beef dishes. Here’s an easy beef and mushroom recipe with a twist. I added cheese for a creamier and tastier dish. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGyyAHLpILL6CdifmzCJQqhBZoIEuy8XXb6cNo2PnIdnB_PiTNAXqnFjinL3mUcNNWkd3AYotOTwsZAPfpf8ckYSRXalsiR24oUejcH241z54Sbb9-qa49Em-zuguVF8Rz_rEGPH018ks/s1600/Beef+and+Mushroom.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" eea="true" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGyyAHLpILL6CdifmzCJQqhBZoIEuy8XXb6cNo2PnIdnB_PiTNAXqnFjinL3mUcNNWkd3AYotOTwsZAPfpf8ckYSRXalsiR24oUejcH241z54Sbb9-qa49Em-zuguVF8Rz_rEGPH018ks/s400/Beef+and+Mushroom.JPG" width="400" /></a></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit;">Ingredients:<o:p></o:p></span></b></div>
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<span style="font-family: inherit;">1/2 kg sliced beef</span></div>
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<span style="font-family: inherit;">1 small pack of snow peas</span></div>
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<span style="font-family: inherit;">1 pack fresh mushroom</span></div>
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<span style="font-family: inherit;">1 small can of all-purpose cream</span></div>
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<span style="font-family: inherit;">4 cloves garlic, minced</span></div>
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<span style="font-family: inherit;">1 small onion, minced</span></div>
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<span style="font-family: inherit;">2 tbsp oyster sauce</span></div>
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<span style="font-family: inherit;">150 g cheese, grated</span></div>
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<span style="font-family: inherit;">salt and pepper to taste</span></div>
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<span style="font-family: inherit;">cooking oil for sautéing</span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit;">Procedure:<o:p></o:p></span></b></div>
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<span style="font-family: inherit;">1. Heat the cooking oil in a skillet and sauté garlic and onion.</span></div>
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<span style="font-family: inherit;">2. Add the sliced beef and fry until golden brown.</span></div>
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<span style="font-family: inherit;">3. Add in the mushrooms. Stir in the oyster sauce.</span></div>
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<span style="font-family: inherit;">4. Pour in the all-purpose cream and let it simmer. </span></div>
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<span style="font-family: inherit;">5. Sprinkle salt and pepper to taste. Top with grated cheese.</span></div>
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<span style="font-family: inherit;">Serve warm with steamed white rice.</span></div>
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<span style="font-family: inherit;">Enjoy!</span></div>
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<em><span style="color: magenta; font-family: Georgia, "Times New Roman", serif;">Jane</span></em></div>
<span style="font-family: inherit;"></span>Janehttp://www.blogger.com/profile/14850567760101850219noreply@blogger.com0tag:blogger.com,1999:blog-3305431006995739635.post-62522928802777876602012-12-16T19:54:00.002-08:002012-12-16T19:54:40.704-08:00Mixed Vegetables in Cream Sauce<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: inherit;">I always have a pack or two of frozen mixed vegetables in the fridge. It’s an easy add-on for several quick dishes and a great side dish for steaks or even fried chicken, hotdogs and sausages. Speaking of sausages, here is a breakfast suggestion using mixed veggies, sausages and egg.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMmulv_EI4VF283a3CcVFC5JCBoLvv5H0SkMQjOp0GyzANV3gk7KNgXgp7gZZUqQEQu9PzsF5-LwRzBJHwNBld_3fa5DVe_1v_7PRnS-XNwk5Z4O2fmJeo3py6Q6MFKmtbKOfYm0ty3Sk/s1600/Mixed+Vegetables+in+Cream+Sauce.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img bea="true" border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMmulv_EI4VF283a3CcVFC5JCBoLvv5H0SkMQjOp0GyzANV3gk7KNgXgp7gZZUqQEQu9PzsF5-LwRzBJHwNBld_3fa5DVe_1v_7PRnS-XNwk5Z4O2fmJeo3py6Q6MFKmtbKOfYm0ty3Sk/s400/Mixed+Vegetables+in+Cream+Sauce.JPG" width="400" /></a></div>
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<span style="font-family: inherit;"><strong>Ingredients:<o:p></o:p></strong></span></div>
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<span style="font-family: inherit;">6 pcs Japanese chicken sausages, sliced diagonally<o:p></o:p></span></div>
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<span style="font-family: inherit;">1 pack of frozen mixed vegetables (carrots, corn, and peas)<o:p></o:p></span></div>
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<span style="font-family: inherit;">1 hardboiled egg (optional)<o:p></o:p></span></div>
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<span style="font-family: inherit;">1 cup all-purpose cream<o:p></o:p></span></div>
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<span style="font-family: inherit;">1 onion, diced<o:p></o:p></span></div>
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<span style="font-family: inherit;">4 cloves garlic, minced<o:p></o:p></span></div>
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<span style="font-family: inherit;">Salt and pepper to taste<o:p></o:p></span></div>
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<span style="font-family: inherit;">Vegetable oil for sautéing<o:p></o:p></span></div>
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<span style="font-family: inherit;"><strong>Procedure:<o:p></o:p></strong></span></div>
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<span style="font-family: inherit;">1. Sauté onions and garlic in a skillet of hot oil. <o:p></o:p></span></div>
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<span style="font-family: inherit;">2. In the same pan, fry the sausages then stir in the mixed vegetables.<o:p></o:p></span></div>
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<span style="font-family: inherit;">3. Add salt and pepper to taste.<o:p></o:p></span></div>
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<span style="font-family: inherit;">4. Add the all-purpose cream. Let it simmer until the veggies are half done.<o:p></o:p></span></div>
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<span style="font-family: inherit;">5. Remove from heat and transfer to a serving bowl. Add the eggs for garnish. <o:p></o:p></span></div>
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<span style="font-family: inherit;">Serve warm with hot steamed rice. Enjoy!</span></div>
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<span style="mso-fareast-font-family: 'Times New Roman'; mso-fareast-theme-font: minor-fareast; mso-no-proof: yes;"><span style="font-family: inherit;">Cheers!<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; mso-fareast-font-family: 'Times New Roman'; mso-fareast-theme-font: minor-fareast; mso-no-proof: yes;"><em><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: magenta;">Jane<o:p></o:p></span></span></em></span></div>
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Janehttp://www.blogger.com/profile/14850567760101850219noreply@blogger.com0tag:blogger.com,1999:blog-3305431006995739635.post-45022818182260527542012-11-21T00:28:00.001-08:002012-11-21T05:53:49.265-08:00Orange Cake<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: inherit;">Here is a quick, easy-to-follow <strong>Orange Cake Recipe</strong>. It is filled with the delicious goodness of the fresh fruit. The orange-butter frosting is optional but will definitely add to the citrusy flavor and sweetness of the cake. The recipe is also great for cupcakes or even for a loaf. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR1vwpxVt3iwf-2cg7W1sTbD4CXa9u4BTZ7z4g74SmP21fFd3jbw4K8ALQN1y_zq7YfoMBtW20ppcec7Pn61kT1XNomU5oH9zYqvqzSeL3Zjwmv-_JP8jjbJS2c87RKItrSIPozJ6H8DE/s1600/Orange+Cake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR1vwpxVt3iwf-2cg7W1sTbD4CXa9u4BTZ7z4g74SmP21fFd3jbw4K8ALQN1y_zq7YfoMBtW20ppcec7Pn61kT1XNomU5oH9zYqvqzSeL3Zjwmv-_JP8jjbJS2c87RKItrSIPozJ6H8DE/s320/Orange+Cake.JPG" width="320" /></a></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit;">Ingredients:<o:p></o:p></span></b></div>
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<span style="font-family: inherit;">2 cups all-purpose flour <o:p></o:p></span></div>
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<span style="font-family: inherit;">1/2 teaspoon salt <o:p></o:p></span></div>
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<span style="font-family: inherit;">3 teaspoons baking powder <o:p></o:p></span></div>
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<span style="font-family: inherit;">1 1/2 cups white sugar <o:p></o:p></span></div>
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<span style="font-family: inherit;">1/2 cup fresh milk<o:p></o:p></span></div>
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<span style="font-family: inherit;">1/2 cup freshly-squeezed orange juice <o:p></o:p></span></div>
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<span style="font-family: inherit;">1/2 cup vegetable oil <o:p></o:p></span></div>
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<span style="font-family: inherit;">2 eggs, beaten<o:p></o:p></span></div>
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<span style="font-family: inherit;">2 teaspoons grated orange zest <o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit;">For the frosting (optional):<o:p></o:p></span></b></div>
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<span style="font-family: inherit;">6 tablespoons butter, softened <o:p></o:p></span></div>
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<span style="font-family: inherit;">2 cups confectioners' sugar<o:p></o:p></span></div>
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<span style="font-family: inherit;">2 tablespoons orange juice <o:p></o:p></span></div>
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<span style="font-family: inherit;">1 teaspoon vanilla extract<o:p></o:p></span></div>
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<span style="font-family: inherit;">1 teaspoon grated orange zest<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit;">Procedure:<o:p></o:p></span></b></div>
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<span style="font-family: inherit;">1. Preheat the oven to 175 degrees C. Grease the baking pan.<o:p></o:p></span></div>
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<span style="font-family: inherit;">2. In a medium-sized mixing bowl, combine milk, orange juice, vegetable oil, beaten eggs and orange zest. Set aside.<o:p></o:p></span></div>
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<span style="font-family: inherit;">3. In a larger mixing bowl, combine flour, salt, baking powder and sugar. Whisk well. To this, add the wet ingredients. Stir until everything is incorporated.<o:p></o:p></span></div>
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<span style="font-family: inherit;">4. Pour the batter into the prepared baking pan. Bake in the oven for about 45 minutes or until a toothpick inserted in the middle of the cake comes out clean.<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit;">For the Orange Butter Frosting:<o:p></o:p></span></b></div>
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<span style="font-family: inherit;">1. Using an electric mixer, cream together the butter and sugar. Add in the orange juice, <span style="mso-spacerun: yes;"> </span>vanilla extract and the orange zest. Beat well until smooth.<o:p></o:p></span></div>
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<span style="font-family: inherit;">Based on a recipe from </span><a href="http://www.allrecipes.com/"><span style="font-family: inherit;">www.allrecipes.com</span></a><span style="font-family: inherit;">.<o:p></o:p></span></div>
<span style="font-family: inherit;"></span><br />Janehttp://www.blogger.com/profile/14850567760101850219noreply@blogger.com0tag:blogger.com,1999:blog-3305431006995739635.post-11210119066037139822012-11-05T06:46:00.001-08:002012-11-05T06:50:37.850-08:00Super-Soft Ensaymada<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw8JVHaBnsQ6kumprCKxBc4HYptnmL6y67Rf0hdt7Bv0D8f82JgpncmWFHUPd98NvH0XN8yF0EU-o3EY_CGBfdtX3WqG25THRx6AqtoFjW0ImNx7nJdCZFUqUcl89gmLrsx_qsJa5Vnn4/s1600/Ensaymada.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw8JVHaBnsQ6kumprCKxBc4HYptnmL6y67Rf0hdt7Bv0D8f82JgpncmWFHUPd98NvH0XN8yF0EU-o3EY_CGBfdtX3WqG25THRx6AqtoFjW0ImNx7nJdCZFUqUcl89gmLrsx_qsJa5Vnn4/s400/Ensaymada.JPG" width="265" /></span></a><span style="font-family: inherit;">I was searching for ways to make a soft bread dough and I came across <a href="http://kusinanimanang.blogspot.com/">Kusina ni Manang</a>’s Soft Ensaymada recipe. On her blog she shared the secrets of a soft dough – the addition of mashed potatoes or sweet potatoes to the recipe to retain the dough’s moisture, no kneading, and the use of shortening instead of butter.
</span><br />
<span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;">So we tried her recipe yesterday and if you are looking for the softest bread, it would really not dissapoint. Taste-wise, you can adjust the amount of butter or margarine that you will spread on the rolls and put as much cheese as you want. The downside however was that the (uncooked) dough was so soft it was difficult to work on. And the time spent just for the dough to rise (excluding all the other preparations) was 4 hours in total! So you must plan your time well if you want to serve this.</span><br />
<span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;">We have yet to try the other half of the dough batch, which we made into our favorite, Cinnamon Rolls. It’s still on the fridge, already rolled and cling-wrapped.
All we need to do is to thaw it a bit, let it rise for the last time and bake it in the oven for about 20-25 minutes! Yum!</span><br />
<span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;">Who wants to come and visit?</span><br />
<span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;">Cheers,</span><br />
<em><span style="color: magenta; font-family: Georgia, "Times New Roman", serif;">Jane</span></em><br />
<span style="font-family: inherit;"></span><br />Janehttp://www.blogger.com/profile/14850567760101850219noreply@blogger.com2tag:blogger.com,1999:blog-3305431006995739635.post-84449220376307539682012-10-07T00:37:00.002-07:002012-10-07T00:37:48.480-07:00Fish Ball and Prawn MedleyI prepared this for dinner yesterday because Ashrie loves fish balls. Whenever we buy “deep-fried delights” from <i>Old Chang Kee</i>, she would definitely request for fish balls. So, that is my inspiration for this Jane’s Kitchen original. I added prawn and vegetables to make this dish even more flavorful and nutritious! Here is the recipe.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3SZy2A0tuUfBA3HiKaRB0ixJvvtqAby5AefphNjrkslRh86q_N9nHXg48X4Xrw40evl77xxmfJaVCgDAsWd35cMVh1RYBq7p4_P79b3hfg6UJ5fOmcKbO6XqgkY3uzMoo1HS9vX3vXXc/s1600/Fishball+and+Prawn+Medley.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3SZy2A0tuUfBA3HiKaRB0ixJvvtqAby5AefphNjrkslRh86q_N9nHXg48X4Xrw40evl77xxmfJaVCgDAsWd35cMVh1RYBq7p4_P79b3hfg6UJ5fOmcKbO6XqgkY3uzMoo1HS9vX3vXXc/s400/Fishball+and+Prawn+Medley.JPG" width="400" /></a></div>
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<b><span style="font-family: inherit;">Ingredients:</span></b></div>
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<span style="font-family: inherit;">15 pcs fish balls</span></div>
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<span style="font-family: inherit;">12 pieces prawn, deveined; (heads and shells set aside)</span></div>
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<span style="font-family: inherit;">1 1/2 cup frozen mixed vegetables (carrots, peas and corn)</span></div>
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<span style="font-family: inherit;">1 medium-sized onion</span></div>
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<span style="font-family: inherit;">3 cloves garlic</span></div>
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<span style="font-family: inherit;">2 tbsp oyster sauce</span></div>
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<span style="font-family: inherit;">Cooking oil for sautéing</span></div>
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<span style="font-family: inherit;">Salt and pepper to taste</span></div>
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<span style="font-family: inherit;"> </span><br />
<b><span style="font-family: inherit;">Procedure:</span></b></div>
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<span style="font-family: inherit;">1. With a mortar and pestle, pound the prawn heads and shells to extract the juice. Using a strainer, pour the extracted juice into a small bowl and set aside.</span></div>
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<span style="font-family: inherit;">2. In a skillet with hot cooking oil, sauté garlic and onions. In the same pan, fry the fish balls.</span></div>
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<span style="font-family: inherit;">3. Stir in the mixed vegetables. </span></div>
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<span style="font-family: inherit;">4. Add the oyster sauce and the extracted juice from the prawns.</span></div>
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<span style="font-family: inherit;">5. Add the prawns. Simmer for about two minutes and turn off heat.</span></div>
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<span style="font-family: inherit;">6. Serve with steamed white rice.</span></div>
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<span style="font-family: inherit;"> </span></div>
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<span style="font-family: inherit;">Happy cooking,</span></div>
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<span style="color: magenta; font-family: Georgia, "Times New Roman", serif;"><em>Jane</em></span></div>
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Janehttp://www.blogger.com/profile/14850567760101850219noreply@blogger.com0tag:blogger.com,1999:blog-3305431006995739635.post-47931067569761649102012-10-02T21:58:00.001-07:002012-10-02T21:58:32.101-07:00Pork Nilaga<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: inherit;"><em>Nilaga</em> literally translates to “boiled” in Tagalog. It’s a very simple stew of pork, and some vegetables, seasoned with salt and pepper. Nevertheless, it is packed with a savoury soup. To further enhance the flavor of this dish, we usually eat it with a condiment of fish sauce and calamansi. Folks, here is my recipe for a Filipino classic, Pork Nilaga.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjF9pKEcnD1YUjZfy2bOQYd4jachwlPe40mmla_X1CC3UOXkVWa4du_dLn9C-2plBDusUU08Co1ZO3IIxmefTLCV5Ko59tc0LzOepSXifF6uWvdEbLk6rDTpK_mbLF9_fJ52sDRPGNukQ/s1600/Nilaga.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" mea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjF9pKEcnD1YUjZfy2bOQYd4jachwlPe40mmla_X1CC3UOXkVWa4du_dLn9C-2plBDusUU08Co1ZO3IIxmefTLCV5Ko59tc0LzOepSXifF6uWvdEbLk6rDTpK_mbLF9_fJ52sDRPGNukQ/s400/Nilaga.JPG" width="400" /></a></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit;">Ingredients:<o:p></o:p></span></b></div>
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<span style="font-family: inherit;">1 kg pork ribs<o:p></o:p></span></div>
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<span style="font-family: inherit;">1 bunch green beans<o:p></o:p></span></div>
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<span style="font-family: inherit;">2 large sweet potatoes, peeled and cut into large cubes<o:p></o:p></span></div>
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<span style="font-family: inherit;">2 corn, cut in about 2” slices<o:p></o:p></span></div>
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<span style="font-family: inherit;">1/2 cabbage, sliced into three<o:p></o:p></span></div>
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<span style="font-family: inherit;">Whole pepper corns<o:p></o:p></span></div>
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<span style="font-family: inherit;">1 medium onion, sliced thinly<o:p></o:p></span></div>
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<span style="font-family: inherit;">Salt to taste<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit;">Procedure:<o:p></o:p></span></b></div>
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<span style="font-family: inherit;">1. Boil the pork ribs in a saucepan of about five cups of water. Add a pinch of salt, and a few peppercorns, and the sliced onions. Let it simmer until pork is tender.<o:p></o:p></span></div>
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<span style="font-family: inherit;">2. Add the sweet potatoes and corn.<o:p></o:p></span></div>
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<span style="font-family: inherit;">3. Once the first batch of vegetables are cooked, add the green beans and cabbage. Let it simmer a bit and then turn off heat.<o:p></o:p></span></div>
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<span style="font-family: inherit;">Serve hot with white rice.<o:p></o:p></span></div>
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<span style="font-family: inherit;">Cheers,<o:p></o:p></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><em><span style="color: magenta;">Jane<o:p></o:p></span></em></span></div>
<span style="font-family: inherit;"></span>Janehttp://www.blogger.com/profile/14850567760101850219noreply@blogger.com0tag:blogger.com,1999:blog-3305431006995739635.post-49744890502456635932012-09-22T08:04:00.000-07:002012-09-22T08:04:46.897-07:00Lemon Delicious Pudding<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbGLsmrkBhSkVgYpyKGCWtDvn3Q4I90F_FTOYxDrVPGYAJWL4NqEMexsgJA9Oyu6N5XM-79Wzl8nR_Ma43nCKolceFDDdswRz3xVQD-tpTCdbIcozeoHRIOiIqf_jQmrGFq5xUxt-WQ88/s1600/Lemon+Delicious+Pudding.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbGLsmrkBhSkVgYpyKGCWtDvn3Q4I90F_FTOYxDrVPGYAJWL4NqEMexsgJA9Oyu6N5XM-79Wzl8nR_Ma43nCKolceFDDdswRz3xVQD-tpTCdbIcozeoHRIOiIqf_jQmrGFq5xUxt-WQ88/s400/Lemon+Delicious+Pudding.JPG" width="265" /></a></div>
<span style="font-family: inherit;">This is, by far the most delightful lemon dessert that I’ve ever tried. I made it for the first time and it was a smashing success. Not to mention that I wanted to test my newly-bought ramekins, as well.</span><br />
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<span style="font-family: inherit;">Also called <b>Steamed Lemon Pudding</b>, this recipe involves baking the dessert while the ramekins are half-submerged in water. This special procedure lends a puffy, crisp top and soft, saucy under layer. Here’s the recipe.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><b>Ingredients:</b></span><br />
<span style="font-family: inherit;">1/3 cup all-purpose flour</span><br />
<span style="font-family: inherit;">3/4 cup granulated sugar</span><br />
<span style="font-family: inherit;">3 large eggs, separated</span><br />
<span style="font-family: inherit;">2 tablespoons unsalted butter, softened</span><br />
<span style="font-family: inherit;">1 cup fresh milk </span><br />
<span style="font-family: inherit;">6 tablespoons freshly-squeezed lemon juice</span><br />
<span style="font-family: inherit;">1 teaspoon finely grated lemon zest</span><br />
<span style="font-family: inherit;">1/4 teaspoon salt</span><br />
<span style="font-family: inherit;"><b><br /></b></span>
<span style="font-family: inherit;"><b>Procedure:</b></span><br />
<span style="font-family: inherit;">1. Preheat oven to 175 degrees Celsius. Grease six ramekins with butter or shortening. Arrange ramekins in a roasting pan and set aside.</span><br />
<span style="font-family: inherit;">2. In a mixing bowl, whisk together flour and sugar.</span><br />
<span style="font-family: inherit;">3. In another bowl, mix together the wet ingredients, egg yolks and butter. </span><span style="font-family: inherit;">Add in milk, lemon juice, and lemon zest.</span><br />
<span style="font-family: inherit;">4. Pour in the dry ingredients into the bowl of wet ingredients and whisk well until combined.</span><br />
<span style="font-family: inherit;">5. Using an electric mixer, whisk egg whites with salt until stiff peaks form. With a spatula, fold in the egg white mixture into the cake batter.</span><br />
<span style="font-family: inherit;">6. Pour batter into prepared ramekins and add hot water to the roasting pan until the ramekins are dipped halfway its height.</span><br />
<span style="font-family: inherit;">7. Bake in the oven for about 35 minutes until the top is puffy and golden. Remove from oven when done and let the ramekins cool on a wire rack.</span><br />
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<span style="font-family: inherit;">Serve with whipped cream or powdered sugar on top, if desired.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Cheers,</span><br />
<span style="color: magenta; font-family: Georgia, Times New Roman, serif;"><i>Jane</i></span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit; font-size: xx-small;"><i>Based on a recipe from Martha Stewart Food.
</i></span>Janehttp://www.blogger.com/profile/14850567760101850219noreply@blogger.com0tag:blogger.com,1999:blog-3305431006995739635.post-11323540628015610802012-09-10T21:39:00.001-07:002013-01-02T19:48:44.926-08:00Chocolate Fudge Brownies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6DpUmMeWyEiGMMN_OaGiqQxNC_GoOFEE3FTYwbQGvUd15pL5HaDQVjtkQeGdzmE3A5qZOromRyXLe7xjXdi04aBiUsnKb_I8f3f0su_g8BbpeBvjkoTMZF6y09_iAyjgC3ARTLC0J6hY/s1600/Chocolate+Fudge+Brownies.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" hea="true" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6DpUmMeWyEiGMMN_OaGiqQxNC_GoOFEE3FTYwbQGvUd15pL5HaDQVjtkQeGdzmE3A5qZOromRyXLe7xjXdi04aBiUsnKb_I8f3f0su_g8BbpeBvjkoTMZF6y09_iAyjgC3ARTLC0J6hY/s400/Chocolate+Fudge+Brownies.JPG" width="265" /></a></div>
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<span style="mso-fareast-font-family: 'Times New Roman'; mso-fareast-theme-font: minor-fareast; mso-no-proof: yes;"><span style="font-family: inherit;">When I shared some of my dishes in Facebook, I received a request from a friend, she asked for Brownies!</span></span></div>
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<span style="mso-fareast-font-family: 'Times New Roman'; mso-fareast-theme-font: minor-fareast; mso-no-proof: yes;"><span style="font-family: inherit;"><br /></span></span><span style="mso-fareast-font-family: 'Times New Roman'; mso-fareast-theme-font: minor-fareast; mso-no-proof: yes;"><span style="font-family: inherit;">Actually, it is not at all difficult to imagine what your brownies will taste like after baking because all will be dependent on the taste of your main ingredient, chocolate. So it is of utmost importance to buy baking chocolates of premium <span style="font-family: inherit;">quality to achieved</span> that desired brownie taste. Nuts and chocolate chips are also good but optional.<o:p></o:p></span></span></div>
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<span style="mso-fareast-font-family: 'Times New Roman'; mso-fareast-theme-font: minor-fareast; mso-no-proof: yes;"><span style="font-family: inherit;">And lastly, it is beautifully presented in a box because we are officially launching <strong><span style="color: magenta;">Jane’s Kitchen Shop</span></strong>! Now you can order your cakes and breads from us. </span></span><span style="font-family: inherit;">It’s all the home-baked goodness of your favorites. Give it as a special present or share it with the family. You can send me an email for more inquiries.</span></div>
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Janehttp://www.blogger.com/profile/14850567760101850219noreply@blogger.com0tag:blogger.com,1999:blog-3305431006995739635.post-78488891275654427472012-09-10T21:33:00.001-07:002013-01-02T18:05:51.472-08:00Banana Bundt Cake<div class="MsoNormal" style="margin: 0in 0in 0pt;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOc3dYkRph_LxIGtZoBacVURy_4ZT9iSAMSy9w5uXEShI_ibumU6WQkcV_tgqC6iu0Ctu1VcSjoypkHEErW3F50XKUeYEUeZterFV8YSTgBKT_X7tXec_J0S5RJWwCmTZ5z8G7YtA5UQo/s1600/Banana+Bundt+Cake.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" hea="true" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOc3dYkRph_LxIGtZoBacVURy_4ZT9iSAMSy9w5uXEShI_ibumU6WQkcV_tgqC6iu0Ctu1VcSjoypkHEErW3F50XKUeYEUeZterFV8YSTgBKT_X7tXec_J0S5RJWwCmTZ5z8G7YtA5UQo/s400/Banana+Bundt+Cake.JPG" style="cursor: move;" unselectable="on" width="400" /></a><span style="font-family: inherit;">I usually see Philippine bananas here in Singapore groceries. They are really in very good quality, I must say. The problem with imported bananas is that one day they are unripe, the next day they are overripe. So the “best time to eat” time is just a short period of time, usually a day. But thanks to this recipe, now we don’t have to be sorry for overripe bananas. Because that is what this recipe’s main ingredient is. </span></div>
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<img height="63" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOc3dYkRph_LxIGtZoBacVURy_4ZT9iSAMSy9w5uXEShI_ibumU6WQkcV_tgqC6iu0Ctu1VcSjoypkHEErW3F50XKUeYEUeZterFV8YSTgBKT_X7tXec_J0S5RJWwCmTZ5z8G7YtA5UQo/s400/Banana+Bundt+Cake.JPG" style="filter: alpha(opacity=30); left: 114px; mozopacity: 0.3; opacity: 0.3; position: absolute; top: 54px; visibility: hidden;" width="96" />Janehttp://www.blogger.com/profile/14850567760101850219noreply@blogger.com0tag:blogger.com,1999:blog-3305431006995739635.post-70002279847430408292012-09-06T22:03:00.001-07:002012-09-06T22:03:15.560-07:00Ginisang Mais<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: inherit;">Here’s a recipe, actually one of my favorite dishes of all time. It’s healthy, packed with rich flavor, and most of all, delicious! <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJkLazK1gicyM8oW-0up7SXvQuHcZGdQPjS1hVHP5gsTt40XGKB2bPZh3_FPJxlmQKsF99UUWq5XwtSs9_vRq5GJmTorLQ48x5cm4YDNflSvRaoxEAkUlHPtQLlJDRaAfbFMW0jJLN1q8/s1600/Ginisang+Mais.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hea="true" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJkLazK1gicyM8oW-0up7SXvQuHcZGdQPjS1hVHP5gsTt40XGKB2bPZh3_FPJxlmQKsF99UUWq5XwtSs9_vRq5GJmTorLQ48x5cm4YDNflSvRaoxEAkUlHPtQLlJDRaAfbFMW0jJLN1q8/s400/Ginisang+Mais.JPG" width="400" /></a></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit;">Ingredients:<o:p></o:p></span></b></div>
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<span style="font-family: inherit;">4 pcs fresh corn, removed from cob<o:p></o:p></span></div>
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<span style="font-family: inherit;">6 pcs string beans<o:p></o:p></span></div>
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<span style="font-family: inherit;">1 cup pork, sliced into small pieces<o:p></o:p></span></div>
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<span style="font-family: inherit;">1/4 slice medium sized pumpkin, cubed<o:p></o:p></span></div>
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<span style="font-family: inherit;">1 onion, minced<o:p></o:p></span></div>
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<span style="font-family: inherit;">4 cloves garlic, minced<o:p></o:p></span></div>
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<span style="font-family: inherit;">1 tbsp shrimp paste<o:p></o:p></span></div>
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<span style="font-family: inherit;">1 tbsp oyster sauce<o:p></o:p></span></div>
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<span style="font-family: inherit;">salt to taste<o:p></o:p></span></div>
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<span style="font-family: inherit;">cooking oil for sautéing<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit;">Procedure:<o:p></o:p></span></b></div>
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<span style="font-family: inherit;">1. Pour cooking oil in a wok over medium-high heat. Fry the pork until golden brown. Set aside in the wok.<o:p></o:p></span></div>
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<span style="font-family: inherit;">2. Sauté the onions and garlic. Add the shrimp paste.<o:p></o:p></span></div>
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<span style="font-family: inherit;">3. Add the corn. Simmer until corn is almost ready.<o:p></o:p></span></div>
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<span style="font-family: inherit;">4. Add in the pumpkin and string beans. Bring to a boil and reduced heat when the veggies are almost cooked.<o:p></o:p></span></div>
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<span style="font-family: inherit;">5. Season with oyster sauce and salt to taste. <o:p></o:p></span></div>
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<span style="font-family: inherit;">Serve hot with steamed rice.<o:p></o:p></span></div>
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<span style="font-family: inherit;">Cheers,<o:p></o:p></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: magenta;"><em>Jane<o:p></o:p></em></span></span></div>
<span style="font-family: inherit;"></span>Janehttp://www.blogger.com/profile/14850567760101850219noreply@blogger.com0tag:blogger.com,1999:blog-3305431006995739635.post-49874722745297441582012-09-06T03:28:00.000-07:002012-09-06T05:38:55.675-07:00Baked Chicken Adobo<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: inherit;">It was raining heavily the other day that the clothes I have washed needed to be hung inside at the laundry area, (which is adjacent my kitchen) to dry. I have already planned to cook Adobo but I’m afraid doing this would give me an Adobo-scented clothes. The solution, bake the <strong>Chicken Adobo</strong> in the oven instead of cooking it on the stove. The result was excellent! Perfectly tender chicken in a rich soy and vinegar sauce. Try it!</span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit;">Ingredients:<o:p></o:p></span></b></div>
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<span style="font-family: inherit;">1 kilo chicken thighs</span></div>
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<span style="font-family: inherit;">1 onion, diced</span></div>
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<span style="font-family: inherit;">1/2 tsp whole peppercorns</span></div>
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<span style="font-family: inherit;">1/4 cup soy sauce</span></div>
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<span style="font-family: inherit;">1/4 cup vinegar</span><br />
<span style="font-family: inherit;">1/2 cup water</span></div>
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<span style="font-family: inherit;">2 bay leaves </span></div>
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<span style="font-family: inherit;">3 to 4 hardboiled eggs (optional)</span></div>
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<span style="font-family: inherit;">seaweed flakes (optional)</span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit;">Procedure:<o:p></o:p></span></b></div>
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<span style="font-family: inherit;">1. In an oven-safe saucepan, marinate all ingredients except for the eggs and seaweed for at least an hour. </span></div>
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<span style="font-family: inherit;">2. Bake in the oven at 170 degrees Celsius for 1 hour, checking once in a while if the sauce is getting too dry. Add water when necessary.</span></div>
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<span style="font-family: inherit;">3. <span style="mso-ansi-language: EN-US; mso-bidi-font-family: 'Times New Roman'; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">After an hour, remove from oven, drop in the eggs and garnish with seaweed flakes.</span></span><br />
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<span style="font-family: inherit;">Serve with steamed white rice.</span></div>
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<span style="font-family: inherit;">Cheers,</span></div>
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<span style="color: magenta; font-family: Georgia, "Times New Roman", serif;">Jane</span></div>
<span style="font-family: inherit;"></span>Janehttp://www.blogger.com/profile/14850567760101850219noreply@blogger.com0tag:blogger.com,1999:blog-3305431006995739635.post-76237056508472225762012-08-31T23:57:00.000-07:002012-08-31T23:57:09.571-07:00Lumpiang Sariwa <div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: inherit;"><b style="mso-bidi-font-weight: normal;">Lumpiang Sariwa</b> or Fresh Spring Rolls is a light, healthy, and summery dish that you can prepare. It involves a savoury ensemble of sautéed vegetables in a spring roll wrapper and then smothered with a thick and creamy peanut-based sauce. For pizzaz, some people like it topped with a bit of crushed garlic and vinegar, but we skipped that for this recipe. Hope you will like it.<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit;">Ingredients:<o:p></o:p></span></b></div>
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<span style="font-family: inherit;">1/2 kilo pork, cut into small pieces<o:p></o:p></span></div>
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<span style="font-family: inherit;">1 large turnip, cut into strips<o:p></o:p></span></div>
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<span style="font-family: inherit;">1 large sweet potato, cut into strips<o:p></o:p></span></div>
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<span style="font-family: inherit;">2 pcs medium size carrots, cut into strips<o:p></o:p></span></div>
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<span style="font-family: inherit;">1 bunch green beans, cut into strips<o:p></o:p></span></div>
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<span style="font-family: inherit;">2 pcs tofu, cut into small cubes<o:p></o:p></span></div>
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<span style="font-family: inherit;">1 garlic, minced<o:p></o:p></span></div>
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<span style="font-family: inherit;">1 large onion, minced<o:p></o:p></span></div>
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<span style="font-family: inherit;">2 tbsp oyster sauce<o:p></o:p></span></div>
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<span style="font-family: inherit;">Salt and pepper, to taste<o:p></o:p></span></div>
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<span style="font-family: inherit;">Cooking oil for sautéing<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit;">For the sauce:<o:p></o:p></span></b></div>
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<span style="font-family: inherit;">1/3 cup roasted peanuts, crushed<o:p></o:p></span></div>
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<span style="font-family: inherit;">1 tbsp soy sauce<o:p></o:p></span></div>
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<span style="font-family: inherit;">1/2 cup flour<o:p></o:p></span></div>
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<span style="font-family: inherit;">1/2 cup sugar<o:p></o:p></span></div>
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<span style="font-family: inherit;">3/4 cup water<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit;">Procedure:<o:p></o:p></span></b></div>
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<span style="font-family: inherit;">1. In a wok with about a cup of water, let the pork simmer for a few minutes until it’s tender. Save the broth and set the cooked meat aside.<o:p></o:p></span></div>
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<span style="font-family: inherit;">2. In the same wok, sauté garlic and onions in oil. Add in the tofu, followed by the pork. Pour in the broth. Season with salt and pepper and let it simmer for 2 minutes.<o:p></o:p></span></div>
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<span style="font-family: inherit;">3. Add in the vegetables. Season with oyster sauce. Simmer until vegetables (especially the sweet potatoes) are cooked.<o:p></o:p></span></div>
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<span style="font-family: inherit;">4. Remove from heat and drain the broth.<o:p></o:p></span></div>
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<span style="font-family: inherit;">5. Wrap about 2 to 3 tablespoonfuls in spring roll wrappers.<o:p></o:p></span></div>
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<span style="font-family: inherit;">For the sauce: <span style="mso-spacerun: yes;"> </span>In a small saucepan, simply mixed the water, flour and soy sauce and sugar over medium heat. Add the peanuts and bring to a boil. <o:p></o:p></span></div>
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<span style="font-family: inherit;">Share and enjoy!<o:p></o:p></span></div>
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<span style="font-family: inherit;">Cheers,<o:p></o:p></span></div>
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<em><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: magenta;">Jane<o:p></o:p></span></span></em></div>
<span style="font-family: inherit;"></span>Janehttp://www.blogger.com/profile/14850567760101850219noreply@blogger.com0tag:blogger.com,1999:blog-3305431006995739635.post-46133280974875555182012-08-29T22:13:00.000-07:002012-08-29T22:20:18.938-07:00Baked Leche Flan<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: inherit;"><b style="mso-bidi-font-weight: normal;">Leche Flan</b> <i style="mso-bidi-font-style: normal;">(Spanish)</i> which literally translates to milk pudding is a classic, well-loved dessert from the Philippines. It is usually steamed but this recipe is oven-baked. Still, the result is that soft, creamy, melts-in-your mouth texture. The success lies in the perfect timing of removing it from the oven and allowing the remaining heat to cook the flan. It is the perfect thing to cook after the Pavlova because of the unused egg yolks of the meringue-based dessert.<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit;">Ingredients for the custard:<o:p></o:p></span></b></div>
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<span style="font-family: inherit;">10 egg yolks<o:p></o:p></span></div>
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<span style="font-family: inherit;">1 can condensed milk<o:p></o:p></span></div>
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<span style="font-family: inherit;">1/2 cup fresh milk<o:p></o:p></span></div>
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<span style="font-family: inherit;">1/2 tsp. lemon zest<o:p></o:p></span></div>
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<span style="font-family: inherit;">3/4 cups brown sugar<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit;">For the toppings: (Optional)<o:p></o:p></span></b></div>
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<span style="font-family: inherit;">Kiwi<o:p></o:p></span></div>
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<span style="font-family: inherit;">Cherry<o:p></o:p></span></div>
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<span style="font-family: inherit;">Or any citrus fruit<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit;">Procedure:<o:p></o:p></span></b></div>
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<span style="font-family: inherit;">1. Preheat oven to 150 degrees Celsius.<o:p></o:p></span></div>
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<span style="font-family: inherit;">2. In a small saucepan over low heat, dissolve the sugar until it is caramelized into a golden brown syrup. Carefully transfer into your baking pan covering its entire bottom.<o:p></o:p></span></div>
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<span style="font-family: inherit;">3. In a mixing bowl, cream together the egg yolks and both the condensed and fresh milk. Add the lemon zest.<o:p></o:p></span></div>
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<span style="font-family: inherit;">4. Pour the mixture onto the prepared baking pan with the caramelized sugar and cover tightly with aluminum foil. Bake in the oven for at least 45 minutes.<o:p></o:p></span></div>
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<span style="font-family: inherit;">5. Remove from heat and let it cool. <o:p></o:p></span></div>
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<span style="font-family: inherit;">6. Transfer to a serving platter by flipping the baking pan upside down. Top with you fruit of choice.<o:p></o:p></span></div>
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<span style="mso-bookmark: _MailAutoSig;"><span style="mso-fareast-font-family: 'Times New Roman'; mso-fareast-theme-font: minor-fareast; mso-no-proof: yes;"><span style="font-family: inherit;">Regards,<o:p></o:p></span></span></span></div>
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<em><span style="mso-bookmark: _MailAutoSig;"><span style="color: magenta; font-family: Georgia, "Times New Roman", serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-theme-font: minor-fareast; mso-no-proof: yes;">Jane</span></span><span style="mso-bookmark: _MailAutoSig;"></span><o:p></o:p></em></div>
Janehttp://www.blogger.com/profile/14850567760101850219noreply@blogger.com1tag:blogger.com,1999:blog-3305431006995739635.post-46339735725934881162012-08-29T22:01:00.002-07:002013-02-18T23:11:41.001-08:00Pavlova<div class="MsoNormal" style="margin: 0in 0in 0pt;">
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<span style="color: #333333;"><span style="font-family: inherit;">The first time I made a Pavlova, Eds blogged about it his blog, Me&MyGirls. Below is an excerpt from his </span><a href="http://ed5ther.blogspot.sg/2012/07/pavlova.html"><span style="font-family: inherit;">post</span></a><span style="font-family: inherit;">:<o:p></o:p></span></span></div>
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<i style="mso-bidi-font-style: normal;"><span style="color: #333333;"><span style="font-family: inherit;">Dating back from the 1920's, and named after the great Russian ballerina, Anna Pavlova, this dessert has been loved by millions with its lightness, subtle sweetness, and the simplicity of the recipe. It's a meringue-based dessert with cream and fruit topping. A successful pavlova has a meringue that is crisp on the outside and a soft, chewy, marshmallowy center. Both Australia and New Zealand claim ownership of the first dish creation but latest research shows it might probably be from the latter. But who cares, this dessert, beyond any shadow of a doubt, tastes just as heavenly as it sounds.<br /><br />Many chefs fail in making the meringue beautiful, avoiding cracks. But as this dish has a cream frosting and fruit topping, it hides the flaws while making it look like a cake. So it's okay if the meringue cracks, as long as you make sure it tastes good.<o:p></o:p></span></span></i></div>
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<span style="color: #333333;"><span style="font-family: inherit;">After that, we had many pavlovas on different occasions. And this would probably my fourth. It’s easy-to-do, it’s fruity, and most of all, Ashrie love it when I make pavlova because she can eat the crunchy meringue flakes on top. </span></span><span style="font-family: inherit;"></span></div>
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Janehttp://www.blogger.com/profile/14850567760101850219noreply@blogger.com0