Archive for September, 2008

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Fruity Doughnut

Tuesday, September 30th, 2008

I always wondered how to make delicious not just plain dougnuts. I like something that’s new and different…I’m glad I got this recipe from Del Monte. Maybe you can try this, too.

Ingredients (Filling)
1 can (439 g) DEL MONTE Fiesta Fruit Cocktail, well drained and coarsely chopped
1 tbsp cornstarch, dissolved in 1 tbsp fruit cocktail syrup
1-1/2 tbsp sugar

Ingredients (Doughnut)
2 cups all-purpose flour
1/2 cup sugar
1/3 cup fresh milk
1 pc egg
1 tbsp butter
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp iodized fine salt
1/4 tsp ground nutmeg
oil
confectioners’ sugar

 Procedure
1. Filling: Combine DEL MONTE Fiesta Fruit Cocktail with cornstarch and sugar. Mix well. Simmer over low heat for 5 minutes or until dry. Cool. Set aside.
2. Mix half of flour with remaining ingredients (except oil and confectioners’ sugar). Beat at low speed until smooth, constantly scraping bowl. Stir in the remaining flour. Don’t rush, chill for 1 hour.
3. On the floured surface roll dough to form a log (adding more flour if needed). Divide into 25 grams dough (approximately 2 1/2 tbsp). Flatten each into 1/8 cm thick. Spread 3/4 tbsp filling on one end. Roll, then brush edges with filling. Gather both ends and press to close. Set aside.
4. Heat oil in 275 degrees F. Deep-fry doughnuts until light brown on one side then turn to brown the other side (for crustier doughnuts, fry to golden brown). Drain on paper towels. Sprinkle with confectioners’ sugar. If desired, drizzle with chocolate syrup.

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Crispy Fish Rolls (Crispy Fish Lumpia)

Monday, September 29th, 2008

If you want to have a healthier version of “lumpia” or spring rolls, use fish instead of meat or chicken.I cooked this recipe one Sunday for lunch, and my eldest who doesn’t really like fish had the serving plate emptied in no time.

Ingredients
3/4 kg dalagang bukid (black tailed caesio), filleted
2 stalks kinchay (chinese celery), chopped
1/2 pc small carrot, chopped
150 g pork fat, chopped
2 squares tokwa (soybean curd), half-fried and chopped
1 pc egg, beaten
1 pc medium onion, chopped
1/4 cup all-purpose flour
1 pouch (115 g) Tomato Sauce
48 pc small round lumpia (spring roll) wrappers

Procedure
1. Scrape flesh of fish with a spoon. Remove bones. Mix with 1 tbsp calamansi juice, 1/2 tsp iodized rock salt and kinchay.
2. Combine with remaining ingredients except lumpia wrapper. Add 2 tbsp soy sauce and 1/4 tsp pepper. Mix thoroughly.
3. Wrap each tablespoon of mixture in lumpia wrapper. Fry until brown. Serve hot with ketchup. Kids like the sweeter ketchup of any brand; but Del Monte is most preferred.

Sprinkle enough patience and love as you wrap the mixture in lumpia wrappers. Serve with a sweet smile, too.

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Homemade Peanut Butter Recipe

Saturday, September 27th, 2008

Kids always want to lick some peanut butter from the spoon. But when you open the peanut butter bottle, you’d see the peanut oil on top; how much calories do you think is in it? Anyway, I’d like peanut butter minus the oil, so I looked for a peanut butter recipe that my children will really like.

Ingredients
1 cup roasted, shelled peanuts
1 1/2 teaspoon butter or margarine
1 tablespoon sugar
a dash of salt (omit if using salted peanuts)

Procedure
For creamy peanut butter: Place ingredients in a blender. With the lid secured, blend until mixture becomes pastelike or spreadable (3 to 4 minutes). If necessary, stop the machine and use a rubber spatula to scrape mixture from the sides of the container back into contact with the blade. Continue blending until desired consistency is reached.

For crunchy peanut butter,stir in 1/4 cup chopped roasted peanuts after the blending is complete.

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Chicken Adobo (Chicken Stew)

Friday, September 26th, 2008

The “adobo” dish comes from the Spanish word for a marinade. Filipinos love to cook up something new from what’s ordinary. The vinegar marinade,especially the native vinegar, makes the dish so tasty and delicious.

Here’s another adobo recipe for you to enjoy:

Ingredients
2 1/2 to 3 pound Chicken, cut into serving pieces
3/4 cup White vinegar
1/4 cup Soy sauce
1/2 Onion, thinly sliced
4-6 cloves Garlic, crushed
1-2 Bay leaf
6-8 Peppercorns
1 teaspoon Salt
1 cup Water
1/4 cup Oil

Procedure
1. For a tasty marinade, add the chicken pieces, vinegar, soy sauce, onion, garlic, bay leaf, peppercorns and salt to a large, non-reactive bowl.Refrigerate for 1-4 hours.
2. Put the chicken and its marinade in a large pot. Add the water and bring to a boil over medium-high heat. Reduce heat to low and simmer for 30-45 minutes, or until the chicken is cooked through and tender. Add water as necessary to keep the chicken from drying out.
3. Remove the chicken from its sauce, reserving the sauce, and pat dry. Heat the oil in a skillet over medium-high flame and sauté the chicken pieces to brown them. Remove from heat and set aside.
4. Bring the sauce to a boil over medium flame and cook until somewhat reduced and thickened.
5. Toss the browned chicken pieces with the reduced sauce and serve with steaming hot rice.

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Chicken Soup

Monday, September 22nd, 2008

Children will always enjoy their meal with any kind of soup. The popular choice for soup is a quick mix of chicken fillet sauted with vegetables. It’s a soup dish your children will enjoy. This is also recommended for diet conscious people.

Ingredients
1 tbsp butter
1 med. onion, chopped
100g chicken breast fillet, cubed
1 cup canned chick peas, skinned
½ cup shitake mushroom
1 stalk celery, chopped
1 ½ cup Nesvita Pro-weight Management dissolved in 1 liter water
2- 11g Maggi Chicken Broth cubes
Salt and pepper to taste
1 medium red bell pepper

Procedure
1. Heat butter, sauté onion. Stir in chicken and cook until chicken is done.
2. Add chick peas. Cook for 2 minutes. Stir in mushroom and celery.
3. Pour in Nesvita and simmer. Season with Maggi Chicken Broth Cube, salt and pepper.
4. Garnish with bell pepper before serving. Serve hot.

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