Saturday, July 13, 2019

Homemade Brownies

This brownies is a must try. It is rich, chewy and melts in your mouth.

  • 1 cup sugar
  • 1/2 cup Flour
  • 1/3 cup unsweetened  cocoa powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 2 eggs
  • 1/4 cup melted butter
  • 1/4 vegetable oil
  • 1 teaspoon vanilla
  • 1/4 cup chocolate chips
  • peanuts or any nuts (optional)

  1. Sift together the dry ingredients into the bowl.
  2. Mix well with a spatula.
  3. In a bowl, add 2 eggs, 1/4 cup vegetable oil, 1/4 cup melted butter, 1 teaspoon vanilla, and mix well with fork.
  4. Slowly add egg mixture to the dry ingredients.
  5. Stir until combined.
  6. Spread the batter into a greased 9 x 9 baking pan and bake. .
  7. Topped with chocolate chips and your choice of nuts.
  8. Bake in a preheated oven at 350 degrees for 15-20 minutes
  9. Brush with butter while hot for a shiny look. Let cool.

Note: For this recipe I used Hershey's Cocoa (natural unsweetened) powder, and Plymouth pantry chocolate chips. You can use any brand though.

Thursday, May 23, 2019

German Chocolate Brownies

German Chocolate Brownies 

  • 8 oz. semisweet chocolate
  • 10 oz. unsalted butter
  • 3 fl. Oz. vanilla extracts
  • 6 eggs
  • ¼ t. salt
  • 1 lb. sugar
  • 1 oz. cocoa powder
  • 8 oz. pecans chopped

  • 6 oz. unsalted butter
  • 6 oz. shredded coconut
  • 2 t. coconut flavoring
  • 2 t. vanilla extract
  • 10 oz. powdered sugar
  • 12 oz. cream cheese, softened

  1. Melt the chocolate and butter together and set aside. Stir in the vanilla.
  2. Beat the eggs, salt and granulated sugar together in another bowl.
  3. In a large bowl, stir together the cocoa powder, flour and pecans. Add the egg mixture to the flour, then stir in the melted chocolate.
  4. Pour the batter into the greased and floured sheet pan, spreading evenly. (Freeze the batter if desired for 15 minutes to firm before spreading it with the coconut toppings.)
  5. To make the topping, melt the butter in a large saucepan, and then stir in the shredded coconut, coconut flavoring, vanilla and powdered sugar, Cook over low heat until the sugar has dissolved and the mixture is creamy.
  6. Cream the cream cheese in a mixer or food processor. Add the hot butter mixture and blend until no lumps of cheese remain.
  7. Immediately spoon the topping over the unbaked chocolate batter. Spread the topping into a thin layer using an offset spatula.
  8. Bake at 300OF (150OF) until the center has set and the surface is golden brown, approximately 1 hour. Cool, then wrap and chill completely overnight before cutting into 2 inch x 2 inch squares.

Tuesday, May 21, 2019

Pork Sinigang ( Pork Sour Stew)

Sinigang or pork sour soup is one of the most popular dishes in the Philippines. My mom used to cook it with fresh unripe tamarind, boiled in little bit of water and squeeze the pulp then strain to get the sour juice. But nowadays, people make sinigang using powdered sinigang mix, making it easier to prepare. Pork can be substituted with beef, chicken or shrimp. If you are living in another country where Filipino vegetables are not available, any vegetable like carrots, cabbage, spinach, kale or lemon as souring ingredients can be substituted. Sinigang is eaten with boiled white rice and fish sauce with calamansi or lemon juice. One of the secrets of cooking a delicious sour soup is to include the bones. Remember cooking is an art, you can either change the vegetables or tweak it according to your preference. The soup is eaten together with boiled white rice.

  • 2 lbs. pork belly (or bone-in pork chop or pork ribs)
  • 1 bunch kangkong leaves (water spinach)
  • 3 tbsp fish sauce
  • 1 bunch chinese long beans or green beans, cut in 2-inch length
  • 2 pieces medium sized tomato quartered
  • 3 pieces chili (or banana pepper)
  • 2 liters water
  • 1 large onion quartered
  • 2 pieces taro root (gabi), quartered
  • 1 pack sinigang mix
  • salt and pepper to taste
1.     Cut pork into 2 inch pieces and wash.
2.     In a pot combine pork and enough water to cover. Bring to a boil, skimming off scum that accumulates on top.
3.     Once broth clears, add tomatoes, onions, salt, and fish sauce.
4.     Lower heat and simmer for about 1 hour or until meat is tender, add more water to cover the pork.
5.     Once the pork is tender, add half of the sinigang mix and taro, then simmer for 20 minutes or until taro is cooked
6.     Put-in the rest of the vegetables and chili, and simmer until all the vegetables are half cooked.
7.     Add more sinigang mix, salt and pepper according to your taste.
8.     Put-in the water spinach, mix well, turn off the heat, and cover the pot. Let the spinach cook using the remaining heat in the pot.

Wednesday, April 24, 2019

Ruth's Rellenong Mais

Rellenong Mais- A Memory of Childhood Revisited.

"In my Mother’s ripe age of 86, she has started craving for the foods she used to eat when she was young. I wonder if she still remembers this snack sold around merienda time by ladies carrying bilaos with sweet goodies in them. This one is called Dilyeno or Relyenong mais. Does anybody still cook this? I tried to make this snack from the memory tucked away in the back of my tastebuds."

  • 3 fresh corn--scrapped from the cob including the milky part
  • 1 large onion chopped finely
  • 1 cup chopped scallions (onion greens)
  • 1 head garlic minced
  • 1 cup yellow cornmeal
  • 1/2 cup corn starch
  • 1 tbsp patis
  • 2 whole eggs + 2 egg whites
  • 1 table spoon fresh ground black pepper
  • 1 tbsp baking powder
  • 1/2 to 1 cup milk (enough to make a thick batter consistency)
  • salt to taste.
1.   Mix all ingredients together and let rest for 15 minutes.
2.   Fry by spoonful’s in hot skillet( adjust amount to desired size) until golden.
3.   Best eaten with calamansi/ soy sauce/ garlic dipping sauce.

4.   Measurements are based on the amount I cooked tonight. Adjust to your own taste.

Wednesday, December 27, 2017

Merluza en Salsa Verde (Hake in Green Sauce)

Merluza en Salsa Verde (Hake in Green Sauce)

  • 4 Manila clams
  • 1 T. olive oil
  • 1 garlic minced
  • ½ t. all purpose flour
  • 6 oz. Hake, skin on, cut into 2 pieces
  • salt and pepper to taste
  •  ½ T. flat parsley
  • ¾ t. white wine


1. Bring 1 c. water to a boil. Add clams. Remove when open.  Remove from shell. Reserve juice.
2. Season fish with salt and pepper.
3. Heat oil add garlic. Add flour. Add fish, skin side down. Add parsley.
4.Moving pan in circular motion at low fire. Turn over and repeat.
5. Add clams, clam juice and white wine. Continue cooking, do not boil liquid.
6. The natural gelatins of the fish will emulsify with the oil, making a light green sauce.
7. Season to taste. Serve.