Sunday, May 4, 2014


1 kg ground pork (suggested proportion of fat to lean meat is 1:3) 
1/3 cup chopped water chestnuts or turnips (singkamas)
3/4 cup chopped carrots
2 tbsp or 4 cloves minced garlic
2 medium or 1 large minced onion(s)
bunch of spring onions or leeks
1 egg
5 tablespoons sesame oil
1 teaspoon freshly ground pepper
1 teaspoon salt
5 g seasonings
50 pcs. large or 100 pcs. small wanton or siomai wrapper
Soy sauce, calamansi (lemon or kumquats), sesame oil and chilli paste (for the sauce)


- Mix all the ingredients for the filling in a bowl.
- Arrange 10 wrappers in a tray, and weigh 100 g of siomai mixture. Place 2 tsp of meat in each wrapper until nothing is left unfilled. Each wrapper will have 10 grams of siomai.
- To enclose, gather up the edges of the wrapper and gently fold it so that it forms a basket shape, with the top of the filling exposed. Press lightly as you pleat each side. Or, if you don’t want to expose the filling, use a bigger wrapper. Do the same to the remaining meat mixture.
- Meanwhile, boil water and brush steamer with oil.
- When the water gets to a rolling boil, arrange the siomai in the steamer and let stand for 15-20 minutes, longer for larger pieces.
- Serve with soy sauce, calamansi and sesame oil. Chilli paste is optional.

Chili Sauce for Siomai

* 1/8 kilo Chillies (Siling Labuyo)
* 3 tablespoons cooking oil
* 2 cloves garlic, peeled and minced
* dried shrimp or meat finely chopped or grind (Adds more flavor but optional)

Siomai Chilli Sauce Directions

- Combine chopped chillies, dried shrimp or meat and minced garlic then simmer for around 20 minutes or till most of the water has evaporated. Add oil, simmer and stir well.

Put your cooked Siomai in a nice packaging when planning to sell it. Siomai can be marketed in schools, offices, or to your neighbors.

Thursday, April 10, 2014

Fried Chicken ala Jollibee

Fried Chicken ala Jollibee


  • 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.


  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



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


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


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

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

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.

Monday, March 10, 2014

Chiffon Custard Cake

Preheat oven for 325 °F

Caramel (sugar)

1 cup sugar
2 tblp water

Ilagay sa pirex glass ang sangkap at painitin ng mga 5 minute sa microwave (bantayang mabuti baka umapaw ito sa pinaglagyan nyo) then  ilagay agad sa  lyanera set aside.

Leche Flan

4 egg
1 can condense milk
1 can evaporate milk or fresh milk
1 tsp vanilla extract 

Paghaluin ang mga sangkap dahan dahan ang pag halo iwasan na bumula ito then set a side. Kapag nagawa nyo na ang ibang mga sangkap ( merengue at pound cake ) saka nyo ilagay sa ibabaw ng caramel ( sugar ) ang leche flan.


5 white egg
1/4 tsp cream of tartar
1/2 cup sugar

Beat 5 white egg with cream of tartar ilagay ang asukal ng dalawang beses batihin mabuti kapag ang lalagyan ay tinaob nyo at di nadulas or bumabagsak ang merengue ibig sabihin ay tama ang pagkakagawa nito. ( use electric mixer para mas mabilis at maganda ang pagkakagawa )

Pound Cake

5 egg yolk
2/3 cup Cake Flour
1 tsp baking powder
1/4 tsp salt 
4 tblp oil
6 tblp milk
1 tsp ( pure ) lemon or vanilla extract

Paghaluin mga sangkap cake flour, baking powder, salt ( salain ang mga sangkap na ito ) then ihalo mga natitirang sangkap pwede nyo itong gamitan ng electric mixer.

1) lagyan ng merengue sa lyanera
2 ilagay ang leche flan sa lyanera
3 paghaluin ang merengue at pound cake dahan dahan ang pag mix sa dalawang ito. Saka isunod sa ibabaw ng leche flan.
4 lagyan ng tubig na mainit ang pagpapatungan nyo ng lyanera. Bago ipasok sa over.
Bake these at 325 °F for 20 to 25 minutes

Pag meron po kayong tanong pls email me at

Happy baking!!!

Friday, January 10, 2014

Curry Chicken

  • 3 tablespoons olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 3 tablespoons curry powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • 1 bay leaf
  • 1/2 teaspoon grated fresh ginger root
  • 1/2 teaspoon white sugar
  • salt to taste
  • 2 skinless, boneless chicken breast halves – cut into bite-size pieces
  • 1 tablespoon tomato paste
  • 1 cup plain yogurt
  • 3/4 cup coconut milk
  • 1/2 lemon, juiced
  • 1/2 teaspoon cayenne pepper

  1. Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
  2. Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.

Chicken Curry Satay

  • 2 pounds boneless skinless chicken
  • 1 tablespoon curry
  • 2 cloves crushed garlic
  • 2 tablespoons vegetable oil
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 2 stalks lemon grass


  1. Trim any fat from the chicken & slice into 1 inch strips. Set aside.
  2. In a large bowl, add the curry, garlic, vegetable oil, soy sauce, fish sauce, and lemon grass.
  3. Place the chicken in the mixture and marinate for at least 2 hours, overnight is best.
  4. Preheat grill to medium & thread chicken onto skewers.
  5. Place on grill, away from direct flame to prevent marinade from burning.
  6. Cook for about 4 minutes on each side, until cooked through.
  7. Serve with your favorite sauce.

Monday, January 6, 2014

How to Make Fondant from Marshmallows

16 ounce (450g) bag of mini marshmallows
2 tablespoons (30ml) water
2 pound (900g) bag of powdered sugar
1 teaspoon (5ml) flavoring, such as clear vanilla, peppermint, amaretto, orange essence, a twist of lemon, lavender
Liquid food coloring
Vegetable shortening

Rub shortening on a large cutting board, baking sheet, or whatever work surface you're planning to use when it's time to knead and roll out the fondant dough. This is a messy job, so you'll need a big surface.

Place the marshmallows in a big microwavable bowl. Use the largest one you have that fits in the microwave. Dump all of the marshmallows into the bowl, then pour the 2 tablespoons of water on top.

Microwave the marshmallows in 30-second increments. You want to completely melt the marshmallows, but do it slowly so they won't make a mess. Check the marshmallows every 30 seconds to monitor their state, and remove the bowl from the microwave when they're melted.

Stir in the powdered sugar. Pour half the bag of powdered sugar into the marshmallow mixture, and use the spoon to mix it in. Pour in more powdered sugar and keep stirring. The mixture will become very stiff, and eventually difficult to stir with the spoon. That's when you'll want to stop adding powdered sugar. You may not need the entire bag.

Kneading and Resting the Dough

  1. Stir in the flavoring and food coloring. Now's the time to add the extract and food
    coloring you wish to use. If you don't want the whole batch of fondant to be the same color,
    separate the dough into pieces before adding different food coloring to each.

    Knead the fondant dough. Tip it out onto your work surface. Lather your hands up with plenty of shortening. Start kneading the fondant dough as you would knead bread. Keep kneading until the dough is pliable and has the consistency of real fondant; you should be able to stretch it without it tearing. You'll need to knead for 8 to 10 minutes to achieve this.

    The dough may be very hot at first, so be careful when you first start kneading. Wait a minute or two if necessary so you won't burn yourself.

    Keep the shortening nearby so you can dip your fingers in as you go; you'll need a lot throughout the process.

    If the dough seems very dry, knead in another tablespoon of water to make it more elastic.

    Rest the fondant. Form the fondant into a ball. Coat it with a thin layer of vegetable shortening. Cover it with plastic wrap so it won't dry out. Place it in the refrigerator and let it rest overnight.

    Rolling and Using the Fondant

    Roll the fondant just before you're ready to use it. Unwrap the ball from the plastic wrap and place it on a greased work surface. Use a greased rolling pin to roll it out in to a flat, thin disc that exceeds the size of the cake you want to use it to dress.

    You can use cornstarch instead of shortening on your work surface to make sure the fondant doesn't stick.

    Rolling it to a thickness of 1/16 an inch is a good bet for most cake recipes.

    Lay the fondant over the cake. Lift it using the rolling pin, then carefully transfer it to the cake so that the center of the fondant disc rests in the middle of the cake. Drape the edges of the disc over the sides of the cake. Gently press it around the cake so it stays in place with no bumps or wrinkles.

    Don't stretch the fondant at this stage, or the cake will end up with wrinkles.

    If the fondant rips while it's being transferred, you can smooth it out by gently pressing the ripped edges together.

    Trim the fondant. Use a knife to trim the fondant from around the base of the cake. Lift the trimmings away.


Marshmallow Fondant Recipe

Elizabeth Marek’s Fondant Recipe (LMF Fondant)

2 lbs sifted powdered sugar
1 lb mini marshmallows (hy-top, walmart brand or haribo brand if you can find it. Jet puff, kraft or marshmallow fluff will not work) Make sure you are using the 1lb bag or weighing out a whole pound from two bags. Not all bags are 1 lb.
3 Tablespoons water (use only two if it is very humid in your area)
1/2 cup Shortening (or trex)
1.25 lbs of Wilton fondant or any other brand pre-made fondant (if you buy the 5 lb box, use one half of one of the packages, if you buy the 1.5 lb box, use the whole package)
Extra powdered sugar for kneading

Stand Mixer
Large plastic bowl
Dough hook

Weigh and sift out 2lbs of powdered sugar and set aside. Melt down 1 lb of marshmallow in large plastic bowl. Start with 1 minute, then stir, then heat in 30 second intervals until well melted and puffy. After fully heated, without stirring, pour 3 Tablespoons of water over the marshmallows and use a spatula to release the marshmallow from the bowl, letting the water move under and between the marshmallow and the bowl. The idea is to get the marshmallow unstuck from the bowl and pour it into the mixing bowl, not to stir at this point. Add the shortening into the marshmallow and turn on mixer with dough hook attached. One cup at a time, add in about half the sifted powdered sugar. Let mixture stir until shortening and powdered sugar is fully incorporated and smooth. At this point, heat up the wilton fondant in the microwave for about 40 seconds or until softened. Add a couple more cups of powdered sugar to the mixture until it begins to release from the bowl (using a spatula to guide the mixture away from the bowl helps). Put a little shortening on your hands and pull the mixture off the hook and put the whole lump into the leftover powdered sugar in the bowl. Add the wilton and then knead inside the bowl, turning the mixture over and over itself until combined.

Store in a plastic ziplock bag or use roll out and use right away.

Melting marshmallow 

1min 30sec, 30sec, 30sec

Add 3 tbsp of water 

Add 1/2 cup shortening 

Add powdered sugar 1 cup at a time while mixing 

heat up the wilton fondant in the microwave for about 40 seconds or until softened.