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Thursday, April 10, 2014

Fried Chicken ala Jollibee

Fried Chicken ala Jollibee

Ingredients

  • 8-10 pcs chicken thighs and legs
  • lemon
  • salt and pepper
  • For the breading:
  • 1/2 c cornstarch
  • 1/2 c flour
  • salt &;pepper
  • 1 tbsp five spice *five spice is an acquired taste so try putting a minimum of 1tbsp first and add as you please.

Instructions

  1. Marinate chicken with lemon and salt and pepper overnight or at least 30 minutes.
  2. Fill a large skillet (cast iron is best) about half full with vegetable oil. Heat until VERY hot..
  3. Meanwhile, roll the chicken pieces into the breading.
  4. Shake off excess flour.
  5. Drop 5-6 pieces into the hot oil.
  6. Make sure there's enough space to stir the chicken.
  7. Deep fry it until golden brown.
  8. Drain the fried chicken.
  9. It should be crispy goden brown.

Friday, April 4, 2014

Mamon

Ingredients

8 eggs (whites and yolks separated)
1 1/4 cup sugar
1/3 cup water
1 tbsp baking powder
1/2 tsp salt
1 3/4 cups flour, sifted
1/3 cup butter, melted
1/3 tsp orange extract
1/4 tsp lemon extract
1 tsp cream of tartar
grated cheddar cheese

Method

1. Using and mixer beat together egg yolks, 1/2 cup sugar and 1/3 cup water at high speed.
2. Once evenly mixed add baking powder, salt, flour, melted butter, orange extract and lemon extract using low speed.  Set aside.
3. In a separate bowl combine egg whites and cream of tartar then beat at high speed. Gradually add the remaining sugar a spoonful at a time and continue beating until stiff.
4. Fold in the yolk mixture into the egg white mixture.
5. Place in muffin pans lined with muffin cups, pour until 3/4 full.  Then bake on a preheated oven at 180C for 15 minutes.
6. Once cooked generously brush mamon with melted butter on top this makes the top sticky when it sets, then add grated cheese.



Thursday, April 3, 2014

My Mini Kitchen

Saturday, March 29, 2014

Cassava Cake

1kg grated cassava
1 1/2 large can coconut milk
1 large can evaporated milk
1/2 can condensed milk
2 eggs, beaten
1/2 cup butter, melted
1/2 cup grated cheddar cheese
1 cup brown sugar
1 bottle macapuno (Coconut Sport)

Ingredients (Topping)

1/2 large can coconut milk
1/2 can condensed milk
2 tbsp flour
2 tbsp sugar
2 egg yolks, beaten

Method

1. In a large mixing bowl combine all Cassava Cake ingredients; mix thoroughly until even in consistency.
2. Pour cassavba mix in a greased baking tray, spread macapuno on top then bake in a 180C preheated oven for 45 minutes.
3. While baking in a sauce pan mix together topping ingredients, mix thoroughly until even in consistency. Cook in low heat until sauce thickens.
4. Remove cassava cake from oven then pour sauce on top, distribute evenly then place back in the oven and bake at 220C for 15 more minutes or until top turns golden brown.


Cotton Soft Japanese Cheesecake

Ingredients
140g/5 oz. fine granulated sugar 
6 egg whites 
6 egg yolks 
1/4 tsp. cream of tartar 
50g/2 oz. butter 
250g/9 oz. cream cheese 
100 ml/3 fluid oz. fresh milk 
1 tbsp. lemon juice 
60g/2 oz. cake flour /superfine flour 
20g/1 oz. cornflour (cornstarch) 
1/4 tsp. salt

Instructions:
1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, egg yolks, lemon juice and mix well. 

2. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form. 

3. Add the cheese mixture to the egg white mixture and mix well. Pour into a 8-inch round cake pan (Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper). 

4. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160 degrees C (325 degrees F). 

Makes 1 (8-inch) cheesecake, 12 servings.