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After chugging down what seems to be kegs of beer, Uncle Ben once told young Peter what could be one of the most famous lines in comic book history: “With great beer, comes great food.”

I know, I know, this is more of a Gusteau-Remy drunken moment, so before I get into trouble with unauthorized references, I’ll come clean – I just made that up. There was no beer talk between Uncle Ben and Peter… or was there?

Ok, let’s change the topic. Since Oktoberfest is coming pretty soon, everyone will find an excuse (do we need one?) to consume gallons of beer. So what could be more perfect than a recipe that pairs well with ice-cold beer? Actually, anything goes perfectly well with cold beer!!!

While I am the greatest fan of the Filipino style of bbqing AKA pork cutlets skewered on sticks, basted with a ketchupy bbq sauce concoction, anything bbq is really a favorite of mine. So, if you’re not in the mood to fire up your grill, firing up your oven is a good alternative.

Here’s the recipe:

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I was already in my teens when I was first introduced to an Oreo cookie. Yes, I never had that twist ’em, lick em, dunk ’em kind of childhood.

Growing up, my go-to vanilla-filled chocolate biscuits were Hi-Ros and for me, these were the best. But, when I tasted Oreos, it was love at first bite! What made me a convert, was how deep and rich its flavor was compared to Hi-Ros. Since then, Oreo cookies  have always been a constant cookie companion.

Now, you’d ask me, why trouble myself with making a homemade version, when a quick trip to a sari-sari store is easier, and cheaper? Yeah, I’ve thought about that too. Well, the answer is simple. SIMPLE ingredients.

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In this recipe, we’ll use ordinary ingredients like sugar, eggs and cocoa; not those ingredients that you only read in chemistry books and experiments. I mean, what would you rather put into your mixture: white sugar, or fructose and thiamine mononitrate? 

So what are you waiting for? Here’s the recipe.
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Summer is over in the Philippines and the rainy season has begun. While I’m not a fan of raindrops falling on my head, one thing I love about this season is that summer fruits go on sale, and that includes mangoes! Yes, I know that they are available all-year round, but mangoes are sweetest during summer… and Philippine mangoes are THE BEST in the world! So towards the end of the season, they come cheap and sweet. And who doesn’t love cheap and sweet things? 🙂

Growing up, one of the favorite cakes that my grandma bakes was her mango cake. It is a soft, pillowy vanilla sponge cake, filled and frosted with Swiss meringue-mango buttercream. Given my adorationfor her recipe, I took her cake as an inspiration for this cupcake.

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Since sponge cakes and I are not really the best of friends (I don’t know why), I decided to just use my trusted vanilla cupcake and tweak it bit which resulted into a rich and moist buttery vanilla cupcake with mango bits.

For the frosting, since I do not have the luxury of a ‘light’ cake, I opted for whipped cream. This is just my excuse because I have yet to try making SMBC, and I’m scared! Haha. Using whipped cream to frost the cupcakes complemented the already ‘heavy’ cupcakes.

Here’s the recipe:

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Here’s an updated version of my Singapore-style Chili Crabs.

Being a Samareño, I’m proud to say that we have the best crabs in the whole world! 🙂 The crabs from Maqueda Bay are so sweet and juicy. Then we have the Alimango (mud crab) from Calbayog that are so rich in flavor!

Back home, we would cook the crab by just steaming ’em and that’s it… just as simple as that. If there are left overs, we would make crab omelette. Then I discovered crab cakes, which are basically fried patties of crab and potatoes dredged in flour and breadcrumbs. But it was only a few weeks ago that I discovered Singaporean Chili Crabs! A heavenly recipe for crabs! The perfect balance of spicy/sweet combo complements the crab so well.

So after some online searches, a few video demos, I made my list of what my version of Singapore-style Chili Crabs would be. I sort of mixed different recipes, threw in a few of these, removed a few of that, until I came up with what I would think is the ultimate chili crab.

Here’s the recipe:

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Valentine’s day is just around the corner and as much as you try to veer away from romance, you just can’t seem to escape it. It is freaking everywhere!  It’s the season where heart and cupid cut-outs are plastered all over and anything that is red is in.

In the world of cupcakes, there is only one red cupcake that deserves the spotlight on this occasion. The most famous of them all – red velvet cupcakes!

Red velvet cupcakes are vanilla cupcakes with a little hint of cocoa, tinted to a red hue. A lot would be intimidated to make one, but they’re actually easy to  make. This Southern cake has been sending cupcake shops in frenzy but I really do not get the fuss over it. I still prefer chocolate cupcakes, but once in a while, I let my romantic side kick in and would devour a red velvet cupcake or two.

As I’ve mentioned, these cupcakes are not really that difficult to make. What makes them quite the little divas that they are is their moistness. They have this little, sorta infamous reputation of being dry once refrigerated. That was also my problem. WAS.

I’ve tweaked my recipes a lot of times already and I kept having this problem over and over again. I almost gave up, but I didn’t. I finally got my light bulb moment when I took inspiration from my super moist chocolate cupcakes and a recipe from divascancook, the result: my perfect red velvet cupcakes!

Here’s my recipe:

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Who doesn’t love a freshly baked cookie with a glass of ice cold milk? Be honest 😉

When I realized that I had an over abundance of chocolate chips at home, chocolate chips cookies were in order. Since I was in a jovial mood and at the same time craving for something dark and luscious, I decided to give my cookies a double dose of chocolate.

First, the dough was showered with rich and dark cocoa powder, making every bite a treat for chocoholics. Then, as if it wasn’t enough, the batter was loaded with chocolate chips, further enhancing the chocolate experience.

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Just imagine a room being filed with the aroma of freshly baked cookies and with a bit of luxury in every bite, these double chocolate chip cookies are probably one of the best cookies you’ll ever have.

These soft and chewy cookies are so easy to bake! And you know what the best part is? It needs no refrigeration!!! You can bake these cookies straight away!

What are you waiting for? Make one right now!

Now, who says you can’t have your cookies and eat it, too?

Here’s the recipe: (more…)

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This recipe is an update of a previous recipe I posted 3 years ago.

Why fix it when it’s not broken? I often ask myself this question whenever I try to “fix” a time-tested recipe. Then again, it can’t be considered “fixing,” rather, it’s an attempt to improve the recipe.

This recipe for instance

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My Korean Fried Chicken is been one of my famous recipes in this blog, garnering lots of views everyday. Perhaps, it’s the madness that is KFC all over the world that sends thousands of people online to search for a recipe. Although I’m pretty much satisfied with my recipe, I am not too thrilled with its crunch factor. After all, a korean fried chicken is famous for its crunch, among others.

So, when I tried to upgrade my recipe, I thought of ways to fix this ‘broke’ thing. The result, a crunch that is better. A crunch that lasts longer. A crunch like no other.

Hear that crunch? Here’s the recipe:

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