Wednesday, August 26, 2009

Banana Cream Oatmeal

* 4 cups water
* 2 cups quick-cooking oats
* 2 medium bananas - sliced into thin coins
* 1/2 cup non-fat sweetened condensed milk
* 1/2 teaspoon cinnamon

In a large sauce pan, bring the water to a boil.

Add the oats. Immediately reduce heat to medium. Cook for one minute - stirring often. Remove from heat.

Add the banana slices and condensed milk to the oats and stir to mix. Cover the pan and let it set for 2 or 3 minutes, or until desired thickness is reached.

Serve warm, sprinkled with cinnamon. Top with chopped walnuts or pecans and a splash of cold milk for a nice final touch.

My kids love this. They ask for it just as much as they do store-bought cereals. I hope you like it too.

Thursday, August 13, 2009

Kfc Gravy


* 1 1/2 tablespoons butter shortening, melted
* 3 tablespoons of original breading flour
* 2 tablespoons all-purpose flour

* 1 (10 3/4 ounce) can campbell condensed chicken stock

* 1 (10 3/4 ounce) can water (use chicken stock can)



First we are going to make a roux with the melted shortening (butter) and 1 1/2 tablespoon of *breading flour.

Cook this over low heat for 10 to 15 minutes or until the roux browns in color to resemble a nice milk chocolate color.

Once the mixture turns brown remove it from the heat and add the remaining flour stirring to make a paste. Slowly add the liquid (s) whisking together the paste and liquid.

Bring the mixture to a boil and boil for 2 minutes reduce the heat and allow the mixture to thicken which should take about 3 to 5 minutes. Stirring constantly. Mixture will burn if left unattended.

*That is just the flour that you use to bread the chicken with.

Saturday, August 8, 2009

Ube Halaya


* 2 lb ube (purple yam) (you can also buy powdered ube from Asian stores)
* 250 g sugar
* 1 cup sugar (or as desired)
* 1 can condensed milk
* 2 cups coconut milk
* butter

Boil yam until tender and cut into cubes, then grind in a food processor with sugar and coconut milk (if you have the powdered variety, mix ingredients). Transfer to a sauce pan, add the condensed milk (if starting from fresh) and cook over a low fire, stirring continuously. Continue stirring until the mixture turns into a thick paste and separates from the pan. Transfer to a shallow platter or pan and allow to cool. Serve.

Buko Pie


* 2 cup all purpose flour
* 1 teaspoon salt
* 1/2 cup corn oil
* 1 tablespoon water
* 3 1 /3 cup buko, young coconut
* 1/2 cup white sugar
* 1/2 cup evaporated milk
* 1/4 cup cornstarch
* 1/4 cup cheese, grated

To prepare the crust, combine flour and salt. Blend in oil thoroughly using a fork. Sprinkle with water. Continue "cutting" with a fork until flour mixture forms tiny lumps. Form flour mixture into a ball. Divide dough into 2 equal portions. Roll out to make 2 crusts. Cover bottom of pie pan with one crust. Cut excess. Prick pastry all over with fork. Bake in preheated oven at 450°F for 12-15 minutes or until golden brown
Combine all ingredients except cheese and cook over low heat. Continue stirring until thick. Pour mixture into pastry-lined pie pan. Top filling with the second crust. Seal ends all around with a fork. Bake at 400 °F until crust turns golden brown. Sprinkle grated cheese on top. Bake for additional 5 minutes. Serves 8

Bibingkang Galapong

* 4 eggs, well beaten
* 2 cups coconut milk
* 1 cup sugar
* 1/4 cup melted margarine
* 2 cups rice flour
* 2 tablespoons baking powder
* 1/2 teaspoon salt
* 1/4 cup coco cream, 1/4 cup sugar for topping

Add sugar to beaten eggs.
Combine salt and flour; add to egg mixture.
Add melted margarine, coconut milk, and baking powder.
Pour into banana leaf-lined mold.
Bake in 375 degrees Fahrenheit oven.
When half-done, take it out from the oven and brush top with coconut cream and sugar and bake until golden crust is formed.
Yield: 3 large bibingkas.



* 1 cup flour
* 1 cup brown sugar
* 2 cups water
* 1 tsp lihiya (lye)
* yellow food color or atsuete
* grated niyog (coconut meat)

Kutsinta Cooking Materials:
* steamer
* muffin pan
* strainer

Kutsinta Cooking Instructions:
* Half-fill the steamer with water and boil.
* In a bowl, mix all ingredients except for the grated niyog. Stir well and pass the mixture through a strainer.
* Pour the mixture into each of the mold in the muffin pan. Place muffin pan in the steamer and steam for 10 to 20 minutes.
* Cool before transferring to a tray. Serve with grated niyog on top

Kutsinta Tip:
* Do not put grated niyog on top of kutsinta if you will not consume them immediately. This is to avoid them from easily spoiling.