Another classic dessert.  They say that if you want to learn how to bake, brownies is the first one that you have to try.  It is also quick to make but a bit tiring for your arms as you continue to whisk and fold ingredients. There are a lot of optional ingredients that you can add to the basic brownie recipe to make different variants: Chocolate Chips, Roasted Nuts, Peanut Butter, Cookie Butter etc.  This recipe uses Chocolate chips.

Note: I got most of my ingredients from Chocolate Lovers.  Especially for the chocolates, the measurement might not be correct if you use a different kind.

Fudge Brownies

Fudge Brownies

 

Ingredients:

1 cup of chocolate buttons

1 stick of unsalted butter

1/4 cup of cocoa powder

1 cup of sugar

1 tsp vanilla

3 eggs

1 cup all-purpose flour

1/4 tsp salt

1/2 cup chocolate chips

 

Directions:

Preheat oven to 350 degrees and place the rack in the center of the oven. Butter (or spray with a nonstick cooking spray) a 9 inch square pan, and line the bottom of the pan with parchment or wax paper.

Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the cocoa powder and sugar . Next, whisk in the vanilla extract and eggs, one at a time, beating well after each addition. Finally, stir in the flour, salt and chocolate chips (if using).

Pour into the prepared pan and bake for about 25 minutes, or until a toothpick inserted in the center comes out with a little batter and a few moist clumps clinging to it. Do not over bake. Remove from oven and let it cool.

Cut into squares and serve at room temperature or chilled.

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I have been looking for a beef dish to try and I thought of just doing a stir-fry in oyster sauce.  I added potatoes & carrots in my recipe but you can also add other vegetables like broccoli, mushrooms or bell peppers.  The only hard part in this recipe is to make sure that the beef is cooked perfectly and is not “bubblegum-like”.

 

Stir-Fry Beef in Oyster Sauce

Stir-Fry Beef in Oyster Sauce

Ingredients:

1/2 kg of beef, sliced thinly and into strips

2 tbsp oyster sauce

1 tbsp soy sauce

3 cloves of garlic, minced

1 tbsp of ginger, minced

1 medium potato, sliced into strips

1 medium carrot, sliced into strips

a dash of cayenne pepper

a dash of salt & pepper to taste

3 tbsp oil

10 pcs of hard boiled quail eggs (optional)

 

Directions:

Combine beef, soy sauce, oyster sauce, salt & pepper.  Mix and marinate in the fridge for at least 30 mins.  Heat oil in a pan and saute ginger and garlic.  Add potatoes & carrots and cook until tender.  Set aside.  In the same pan,  saute marinated beef until the color turns brown, about 5 mins.  Add the cooked  vegetables and continue to stir-fry for about 3 mins. Add a dash of cayenne pepper for a little spice.  If it dries up or you want a little more sauce, mix 1 tbsp of soy sauce, 1 tbsp of oyster sauce & 1 tsp of sugar in a bowl and pour in the pan.  Let it simmer for about 2 mins or until you have just the right amount of sauce.

Add quail eggs before serving.


Picadillo

19Jan15

This is the second version of the ground pork dish that my mom makes.  I already posted the Menudillo recipe that I created but this is an easier one.  There’s no tomato sauce added and it is mostly soy sauce-based.  You can adjust the sweetness according to your preference.

 

Picadillo with Vienna Sausage

Picadillo with Vienna Sausage

Ingredients:

1/2 kg of ground pork

1 medium carrot, diced

1  medium potato, diced

1 small onion, minced

3 cloves of garlic, minced

4 cups of water

3 tbsp soy sauce

1 tbsp brown sugar

salt & pepper to taste

2 tbsp oil

1 can of Libby’s sausage (optional)

 

Directions:

Cook ground pork in 2 cups of water until it turns into a light brown color. Set aside. Heat oil in a pan then saute garlic and onion. Add cooked ground pork, stir for about 5 mins.  Add potatoes, carrots, soy sauce, brown sugar and 2 cups of water and let it boil for about 10 mins. Add salt & pepper and adjust sweetness if desired.  Add sliced sausages.  Let it simmer until liquid is reduced to half and the potatoes and carrots are cooked.

Serve with rice.


When I started baking, this is one of the recipes that I enjoy doing. It’s quick and easy to make with just the right sweetness for a dessert. I have also given a batch of these as Christmas Giveaways to my family and friends.

Coconut Macaroons

Coconut Macaroons

 

Ingredients:

1 pack of Desiccated Coconut

1 stick of salted butter

1/2 cup of brown sugar

2 eggs

1 can of condensed milk (380g)

 

Directions:

Pre-heat oven at 370 degrees Fahrenheit.

Place the butter in a big bowl and cream using a fork or a hand mixer. Add-in the brown sugar and mix well. Add the eggs and condensed milk then stir/beat until all ingredients are blended. Add the Desiccated Coconut and distribute evenly with the other ingredient in the mixture.

In a mold with paper cups, place 1 tablespoon of the mixture on each of the cups.

Bake the Coconut Macaroon mixture for 20 to 25 minutes or until color turns golden brown.


Ginisang Sayote

10Aug14

People who know me well can attest that I don’t really eat vegetables. There’s just about 15 that I do eat and sayote and carrots are among those that I love. Here’s one recipe that I learned from my mom and I tweaked it for my own sake (removing the tomatoes, because I don’t eat it) and to make it easier.

 

Ginisang Sayote & Carrots

Ginisang Sayote & Carrots

Ingredients:

1/4 kilo of ground pork
1 sayote, cut into big strips
1 carrot, cut into big strips
3 cloves of garlic, minced
1 medium onion, minced
1 tsp of NamNam with Tomato
2 tbsp Kikkoman soy sauce
1 tbsp sugar
Salt & pepper to taste
3 tbsp oil
3 cups of water
10pcs of hard boiled quail eggs (optional)

 

Directions:

Cook ground pork in 2 cups of water until it turns into a light brown color. Set aside. Heat oil in a pan then saute garlic and onion. Add cooked ground pork, stir for about 5 mins. Add sayote, carrots and 1 cup of water and let it boil for about 10mins. Season with Namnam, salt, pepper & sugar. Let it simmer until the liquid reduces to half. Add quail eggs.

Serve while hot.


Squash has always been my favorite vegetable.  Well, technically it’s a fruit but since it’s been used in cooking, most people consider it as a vegetable. I went to this restaurant a couple of years back and we ordered a Summer Squash & Goat Cheese soup and I have never forgotten about it ever since because it was so delicious.  And so, here I am trying out my own version.  I don’t have a goat cheese though, but the soup is pretty okay.

Creamy Squash Soup

 

Ingredients:

1/2 kilo of squash, peeled and cubed

1 onion, chopped

4 cups of water

1 chicken broth cube

1 pack all-purpose cream

1 teaspoon salt

1/2 teaspoon white pepper

1 teaspoon sugar

2 tbsp oil

croutons (optional)

 

Directions:

In a pot, saute onions in oil until translucent.  Add water and chicken broth cube and stir until the cube is dissolved.  Add the squash and cover the pot.  Cook for 20 minutes.  Using a blender, pour in the mixture and process it into a puree.  Return to pot then add cream, salt, pepper & sugar.  Stir until it slightly thickens.  Pour into bowls and top with croutons.


Shrimp paste or “bagoong” is commonly used as a condiment or “sawsawan” for some dishes or appetizers. It can either be sweet or spicy.  Here’s one dish where shrimp paste is used as an ingredient and can be found in most Filipino restaurants or homes.  I used the bottled one from Barrio Fiesta because it has a nice taste.

Pork Binagoongan

 

Ingredients:

1/2 kg of pork liempo or belly, cut into cubes

4 cloves of garlic, minced

1 onion, chopped

1/4 cup bagoong alamang

2 tbsp vinegar

1/2 cup water

1 tbsp sugar

a dash of ground black pepper

3 tbsp oil

 

Directions:

Pour about 3 cups of water in a pot, put in 3 whole cloves of garlic and the pork.  Boil for about 1 hour then set aside.  Heat oil in a pan, then saute garlic & onions.  Add pork and saute for about 5mins or until light brown in color.  Add bagoong and water and slightly stir.  Add vinegar (do not stir) and let it simmer for about 10mins.  After 10mins, add in sugar and pepper and stir.  Let it simmer again for about 5mins or until the liquid is reduced and caramelizes.