November 23rd, 2010 — chicken
Tinolang Manok Ingredients:
- 1 kilo whole chicken, cut into pieces.
- 1 small young papaya or sayote, cut into small pieces.
- 2 tablespoons ginger, crushed and slliced into strips
- 1/2 cup dahon ng sili (chili leaves) or mallunggay leaves
- 1 liter of water
- 5 garlic cloves, minced
- 1 red onion, diced
- 4 tablespoons oil
- 2 tablespoons patis (fish sauce)
Tinolang Manok Cooking Instructions:
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- In a stock pot, heat oil and sauté garlic, onion and ginger.
- Add water and the chicken.
- Bring to a boil and simmer for about 20 minutes or until chicken is almost done.
- Season with patis
- Add papaya and continue to simmer for an additional 5 minutes or until papaya softens but not overcooked.
- Add sili leaves then turn off the heat.
- Serve steaming hot on a bowl with plain rice on the side.
October 15th, 2010 — desserts, merienda
Ingredients
- 1/2 cup butter
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 3 tablespoons butter, softened
- 3 tablespoons unsweetened cocoa powder
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 1 cup confectioners’ sugar
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
- In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
- Bake in preheated oven for 25 to 30 minutes. Do not overcook.
- To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners’ sugar. Frost brownies while they are still warm.