250g chicken breast, sliced (season with salt and pepper) 1 tbsp minced garlic 1/4 cup diced onion 3 cups left over rice 2 eggs, scrambled 2 tbsp soy sauce 2 tbsp oyster sauce 1 tsp sesame oil Black pepper 1/2 cup carrots 1/2 cup green peas Chopped scallions Cooking oil
Ingredients: - 2 cups glutinous rice -2 cups water - 400ml coconut milk -1/4 cup white sugar Toppings: -1 cup brown sugar -400ml coconut milk Instructions: -Rinse the glutinous rice in a water until water runs clear. -In a pot, combine the rinsed rice and water.Bring to a boil over medium heat, then reduce to low, cover and simmer for 15-20 minutes. -In a pan, add coconut milk and sugar. Sti well until the sugar is dissolved and bring to simmer. -Add the sticky rice, gently stir until evently combined -Transfer the sweetened rice mixture into a serving dish. Flatten and smooth the top with a spatula. -In a pan, combined coconut milk and 1 cup brown sugar. -Cook over medium heat, stirring continuously, until the mixture thickens into a syrupy consistency. -Pour the coconut topping evenly over the rice mixture. -Serve warm and enjoy!
Ingredients: - 6 cups of day-old bread, cubed (loaf bread) - 3 large eggs -400ml evaporated milk -1 can condensed milk - 2 tsp vanilla extract - 2 tsp cinnamon powder -1/4 cup melted butter -raisins (optional) Instructions: -Preheat your oven to 350°F (175°C). Grease the baking dish -Slice the bread into cubes. Place the cubed bread in a baking dish. -In a bowl, whisk together the eggs, condensed milk, evaporated milk,vanilla extract. Add the melted butter and cinnamon. Whisking until well combined. - Pour the custard mixture over the bread cubes. Let it sit for about 10 minutes to allow the bread to absorb the custard. -Add raisins on top. - Bake for 45-50 minutes, or until the top is golden brown and the custard is set. -Remove from the oven and let it cool slightly. Serve warm, optionally with a scoop of vanilla ice cream.
Ingredients: - 1 cup glutinous rice (sticky rice) - 1 1/2 cups water - 400ml coconut milk - 1 cup sugar - 1 ripe mango, peeled and sliced Toppings: -Toasted sesame seeds -Toasted coconut chips Directions: -Rinse the glutinous rice under cold water until the water runs clear. -In a medium saucepan, combine the rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes. -While the rice is cooking, in a separate pan, combine the coconut milk and sugar. Add a pandan leaf -Cook over medium heat, stirring frequently, until the sugar is dissolved and the mixture is smooth. -Reserve 1/2 cup of this coconut sauce for later. -Once the rice is done, Pour the coconut sauce over the hot rice, stirring gently to combine. Let it sit for about 10-15 minutes, allowing the rice to absorb the sauce. -Meanwhile, peel and slice the mango. -To serve, place a portion of the sticky rice on a plate. Arrange the mango slices beside the rice. -Drizzle the reserved coconut sauce over the mango and sticky rice. -Sprinkle with toasted sesame seeds and coconut chips. -Serve warm enjoy!
I am an ilonggo, katabing bahay lng namin ang batchoyan. Lumaki ako na agahan, tanghalian at hapunan ay batchoy lagi. Kaya sure ako na walang cabbage😅...atay at dila ng baboy...yes...yan po ang sahog ng original ilonggo batchoy
Ingredients: - 2 ripe mangoes, peeled and diced - 1 cup small tapioca pearls (sago) -1 cup mango puree -1 pck mango jelly or gulaman - 2 all-purpose cream - 380g condensed milk Instructions: -Bring a pot of water to a boil. Add the tapioca pearls and cook for about 20 minutes until they become translucent. -Once cooked, drain and rinse the sago under cold water. Mango Puree: -Blend one of the diced mangoes until smooth. You can add a little water if needed to achieve a smooth consistency. Mango Jelly: -In a pot, add water and dissolve the jelly powder or gulaman. Bring it to boil while stirring constantly. -Once it boils, remove from heat and pour into a square pan and let cool completely. Once ready, cut the gelatin into cubes. Combine Ingredients: -In a large bowl, mix the all-purpose cream, condensed milk and mango puree.Stir well to combine. -Add the sliced mango, mango jelly, and cooked sago. -Refrigerate the mixture for at least an hour to chill. -Serve and Enjoy!
Ingredients: 3 eggs 1 cup sugar 1/2 cup milk 1/4 cup vegetable oil 1 1/4 cup all-purpose flour 3 tbsp matcha powder 1 1/2 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt Frosting: 250g cream cheese 3/4 cup powdered sugar 200ml heavy cream Pan size: 8-inch Instructions: -Preheat oven at 180C. -In a large bowl, whisk egg, sugar, milk and oil until light and fluffy. -Sift flour, matcha powder, baking powder and baking soda together. Whisk until well incorporated. -Pour the mixture in a baking pan with parchment paper. -Bake in a preheated oven at 180C for 50 minutes. -After 50 minutes, remove and let it cool down completely. -Meanwhile, beat the cream cheese and cold heavy cream. Gradually add powdered sugar and continue beating until stiff peak. -Place back the cake into baking pan. -Add the cream cheese mixture on the top of the cake and spread it evenly. Refrigerate at least 1 hour. -Dust with matcha powder and top with fresh strawberries. -Serve and enjoy!
Ingredients: -1/2 cup milk - 1 large egg - 3 tbsp sugar - 2 tsp instant yeast - 2 1/2 cup all-purpose flour - 4 tbsp unsalted butter - Vegetable oil, for frying - 1 cup granulated sugar -2 tbsp cinnamon powder Directions: -In a mixing bowl, combine warm milk, egg, sugar, and instant yeast. -Add the flour, mix on speed 2 to combine. -Add the sofetened butter and continue to mix. -Knead the dough on speed 4 until smooth and soft. Cover with damp cloth and let it rise for 1 hour or until doubles the size. -Transfer the dough on a clean work surface. -Roll the dough into circle and use a doughnut cutter to cut out doughnut shapes. -In a pan heat vegetable oil. Carefully place the doughnuts in the hot oil and fry until golden brown. -Remove the fried doughnuts from the oil and place them on a wire rack. -Dip each cooled doughnut into the cinnamon sugar. -Serve the doughnuts and enjoy them fresh!
Ingredients: -180g cream cheese - 250ml heavy cream - 380g condensed milk - 1/3 cup ube jam - 1 tbsp ube flavoring Almond for topping -In a large mixing bowl, beat the cream cheese until smooth and creamy. -Add the heavy cream and beat until stiff peaks form. -Mix in the ube jam or ube halaya until well combined. -Pour in the condensed milk and mix again. -Lastly, add the ube flavouring and beat until everything is combined. -Pour the mixture into a freezer-safe container and smooth the top. -Cover the container with plastic wrap and freeze for at least 6 hours or until firm.
