No-bake Sans Rival Cupcakes

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One of the most delicious desserts is San rival but be careful of the calories you will get from a slice of it.

Who cares! Do not deprive your self from eating such mouthwatering desserts.

You can burn the calories in just 30 minutes of dancing or walking though.

As chemist, I love doing experiments. I am glad to share my latest experiment in my favorite laboratory - the kitchen.

I made sans rival with a twist. I made it into a cup cake. And to add more twist, I made it a no-bake version. How?

Ingredients

I used Lemon Square Inipit.

Sans Rival Cupcakes

I toast for about a minute or two, pressed and cut it using cookie cutter.

Prepare the butter-cream boiled icing.

Buttercream Icing

Made an alternate layer of meringue, filling and chopped nuts until the cup is filled then topped with chopped nuts.

As a rule of thumb, never work in the laboratory alone. therefore, I let Matthew to help me in doing this "experiment".

Chemist Dad and his assistant

Doing such activities brings me back to my childhood.

Lemon Square Inipit Sans Rival Cupcakes

Here is my easy recipe of No-Bake Sans Rival Cupcakes using Lemon Square Inipit.

NO-BAKE SAN RIVAL CUPCAKES

Ingredients:

1 pack Lemon Square Inipit

¼ cup powdered sugar

¼ cup water

4 egg yolks

½ cup butter

1 tsp vanilla

Peanuts chopped or cashew nuts (optional)

Instructions:

1. Cut Lemon Square Inipit horizontally.

2. Toast for about 1-2 minutes. Cool.

3. Cut into circles using cookie cutter.

4. Set aside.

Prepare the icing:

1. In a sauce pan, mix powdered sugar and water.

2. Bring to boil and simmer for about 4 minutes.

3. Beat egg yolk and vanilla in high speed.

4. Pour sugar mixture with a slow stream in egg yolk while beating continuously.

5. Continue beating until cooled.

6. Add small portion of butter at a time and continue beating.

7. Repeat until all butter was added.

8. Continue beating until icing becomes smooth, creamy and fluffy.

Arrange the cup cake:

1. In a cupcake mold, place toasted Lemon Square Inipit.

2. Add a layer of icing.

3. Top with nuts.

4. Repeat until cup is filled.

5. Decorate the cupcakes the way you want.

“Sarap maging kid with Inipit!”

 #NoLimitWithInipit

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Kitchen Adventure: Ice Shaver

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In one of my posts on Family Day Sundays, I mentioned that I already purchased an ice shaver. When I speak of ice shaver, it was the manual type and not the electrical or automatic ones. If you are not familiar with it, here's how it looks like:

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One Week Fast Food Inspired Meals: Wrapsabado

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Goldilocks Fresh Lumpia

versus

Lumpiang Sariwa (Togue version)

Recipe? Check this Lumpiang Sariwa Togue Version Recipe.

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Kitchen Adventures: Bibingkang Kanin

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I taught this one my father. However, he doesn’t teach me how to do it but I just observed him how to cook this one. I am on my elementary days that time when we cooked this one for New Year’s Eve and now I am the one who does for New Year’s Eve.

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Kitchen Adventures: Saucy Crab

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Saucy Crab

Sounds “sosyal” and difficult to prepare, right? Try to find out.

I am got this recipe in one of cooking segments in TV. Good timing because I just bought some alimasag few hours earlier. However, the recipe featured fried alimango. Why not try with steamed alimasag?

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Kitchen Adventures: Rellenong Bangus (Stuffed Milkfish)

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Thinking of what to cook and prepare for the New Year? Try this one – Rellenong Bangus.

You will need:

1 medium-sized bangus (milk fish), deboned, meat removed and set aside

1 medium-sized carrots cut into tiny cubes

1 can green peas, drained

2 medium-sized potato, cut into tiny cubes

1 pack raisins

1 medium-sized onion, chopped

4 cloves garlic, chopped

Oyster sauce

Cooking oil

Salt and pepper to taste

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Kitchen Adventures: Sinigang na Hipon sa Sampaloc

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I am back with my kitchen adventures. Now I would like to share one of the easiest meal we can have especially for those who are always on the go – Sinigang na Hipon sa Sampaloc. 

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Kitchen Adventure: Dinegdeng with a Twist

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I mentioned dinegdeng in my previous post as pasrt of my Long Weekend. Some bloggers asked me to share the recipe. It was really simple but I made a twist on the said dish. There are other methods of cooking this dish as well as veggies that can be included. In my version, I used: 

Okra, eggplant (round variety) - fried and set aside

Kamote taps

Katuray flowers

Patis

Onion and garlic

Just saute garlic, onion and stir-fry kamote taps and katuray flower, add patis (you may use fish bagoong) and a cup of water, the fried veggies and simmer for about a minute and serve with steamed or fried rice.

You can add other veggies like patola, upo, squash flower, etc. It will be more delicious if you will add either fried or grilled fish.

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Kitchen Adventure: Tokwa Sisig

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Tokwa Sisig
(Sorry for the quality of picture)

Thinking of what to do with tokwa aside from turning it into adobo or just frying and dipping it with soy sauce and vinegar. This is also good for vegetarians that wants to eat sisig.

You simply prepare the following:

6 pcs tokwa fried and chopped into small bits

1 piece medium-sized onion, finely chopped

1 piece medium-sized chili, finely chopped

salt and pepper to taste

1/4 cup calamansi juice

1/2 cup mayonaise

Mix all the ingredients thoroughly and serve. You can add calamansi juice depending on your preference. You may also make this in a sizzling varation.

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Kitchen Adventure: Choco Pancake

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Choco Pancake

Searching the kitchen for possible snack, I resulted to make pancake with a "twist". Here's what I did:

Mix 1 cup of flour, ½ cup of sugar, ½ cup Bear Brand Choco, 1 medium-sized egg, ½ teaspoon baking powder, ½ cup water and 1 tbsp of metled butter or cooking oil. Mix continously until no more flour lumps.

Pour about 1/4 cup of the batter in a preheated pan and cook for about two minutes each side. Serve with a hot or cold drink of your choice.

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Kitchen Adventures: Fish Balls in Sweet and Sour Sauce

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It seems I got more of entries for my kitchen adventures this week. Here's another one.

Fish balls in Sweet and Sour Sauce

Can you believe that this dish, which is good for 5-6 persons, costs only less than 100 pesos? I'll include the price to prove it.

You will need:

Fish balls:

1/2 kilo Maya-maya fish - 20 pesos

1 ginger crushed - 2 pesos

1 piece medium-size carrots - 5 pesos

2 small kamote, boiled and mashed - 5 pesos

Green onions, chopped - 2 pesos

1 piece medium size egg - 5 pesos

1 cup flour - 5 pesos

Salt and pepper to taste - 1 peso

1 tbsp malunggay leaves (optional, free of charge)

Cooking oil for frying - 10 pesos

Sauce:

2 tbsp catsup - 2 pesos

2 tbsp cornstarch dissolved in 1/2 cup water - 1 peso

2 tbsp white sugar - 2 pesos

Total price: 60 pesos

Drop the fish in 2 cups of boiling water with ginger. Remove the fish when it already changes its color (from pinkish to white). Flake the meat and discard the bones. Add the remaining ingredients mix until thoroughly. Get about a tablespoon of the mixture and form into balls. Fry until golden brown. Place in paper towel to drain off excess oil.

For the sauce: In a saucepan, mix the catsup, sugar and corn-starch water mixture until the sugar is completely dissolved. Put in low fire and stir continuously until the mixture becomes translucent.

Drop in the cooked fish balls and stir until it completely coated with sauce and simmer for another minute. Add julienned bell pepper, if deesired.

Notes:

Actually the one in the picture is just half of the total numbers of fish balls made.

You can replace the boiled camote with a cup of flour.

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Kitchen Adventures: Homemade Pork Longganisa

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Homemade Skinless Longganisa (fresh from the freezer)

Thinking on what to be on our weekly menu, I like to include longganisa (Filipino chorizo or sausage). Instead of buying the ready-made in the market, mommy searched for the recipe while I was the one who made it. Here's my own version of skin-less longganisa:

You will need:

1/4 kilo lean ground pork

2-3 tbsp tomato sauce

1 tbsp vinegar

1 head garlic, minced or crushed

1/8 cup white sugar

1 tsp black pepper

1 tsp salt

1 tsp soy sauce

Mix all the ingredients thoroughly. With the use of funnel, fill an ice-candy plastic (or make a roll wrapped with wax paper). Be sure to remove air spaces in the plastic. Cure for 2-3 days in a freezer or chiller. Fry in hot oil and serve with steaming rice or sinangag. Yum. Yum. Yum

Homemade Skinless Longganisa

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Kitchen Adventures: Tuna-Oatmeal Balls

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Tuna-Oatmeal Balls

One time, I am going to cook Sweet and Sour Tuna Balls. On my preparation, I was surprised that I was run-out of flour. I immediately look for possible alternative and I resulted to oatmeal. This will be another kitchen adventure since this is the first time I will use oatmeal in making balls. Furthermore, this makes the meal healthier oatmeal is rich in fiber.

Ingredients:

½ cup Oatmeal

1 can Tuna (Flakes in Oil), drained and mashed

¼ cup spring onions

1 piece medium egg

Salt, pepper and seasoning for taste

Oil for frying

Procedure:

Mix all ingredients well except for oil. Get about tablespoon of the mixture and form them into balls. Depp-fry in hot cooking oil until golden brown (use low heat only). Place in paper towel to drain excess oil. Serve with sweet-chili sauce or make sweet and sour dish.

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Kitchen Adventures: Confused - Gising-gising or Bicol Express

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With the cold weather, it is nice to have spicy and hot foods to keep the heat up. Here's a suggestion. I really don't know the name of this dish since mommy saw this at the net as "Gising-gising" while carinderia near our office referred to this as "Bicol Express". What ever you call this one, it is good for this kind of weather. I cooked this last saturday night.

Ingredients:

1/4 kilo Bagiuo beans, sliced to about 2cm thick

1/4 kilo pork, sliced into bite-size

10 pcs. Siling pangsigang, sliced like the beans

1 1/2 cup coconut milk

1 pc onion, chopped

1 tbsp. garlic, minced

2 tbsp. shrimp paste (bagoong alamang)

How to cook:

Saute garlic, onion. Add pork and continue sauteing until the pork turn golden brown. Add shrimp paste until it was already cooked. Add the beans and sili. When the veggies are about half-cooked, add coconut milk and simmer for about 5 minutes.

Is that easy?

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Kitchen Adventures: Homemade Chicken Tocino

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Homemade Chicken Tocino

I really love tocino. The sweet and tender meat with caramelized sugar on it was really a mouth-watering meal. As much as I want to buy tocino regularly I am afraid that those sold in the market was full of artificial preservatives which really worries me because our son, Matt will be eating it too. Mommy searched the web on how to make our own tocino. (Yes, mommy was the one who researched for the recipes; I was the one who make it. Hehehe).    

Here’s how to do it with some variation from the original recipe:

Ingredients:

½ kilo chicken breast fillet

1 tbsp. rock salt

1 tbsp. ground pepper

½ cup brown sugar

½ cup pineapple juice

1-2 tbsp. sweet paprika, for coloring

Procedure:

Rub the chicken with salt, pepper, brown sugar and paprika (you may opt for spiced paprika if you want a little bit spicy tocino). Add pineapple juice. Cure the chicken for at least 2 days. Fry in oil and serve with rice.

Next time, I’ll try pork meat too.

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Kitchen Adventures: Lumpia Triangles

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Lumpia triangles

Here is another way to enjoy canned sardines. Turn them to lumpia (spring rolls) but this time I made it in a triangular shape lumpia.

You will need:

1 can Sardines in tomato sauce, drained and mashed

½ cup flour

1 medium sized carrot, coarsely grated

1 medium size onion, finely chopped

1 piece egg

Salt, pepper and seasoning to taste

Lumpia wrapper cut in rectangular shape

Secret ingredient: 1 tablespoon finely ground dried malunggay leaves

Just mix all the ingredients in a bowl except the last two. Wrap about teaspoon in lumpia wrapper in triangular shape (See the picture below on how to make it triangular shape). Seal the edges with a corn starch-water mixture. Fry until golden brown. Serve with sweet-chili sauce. You can have ready-made or prepare your own. I did my own sweet-chili sauce.

Enjoy!

How to wrap and make triangular-shaped lumpia

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Kitchen Adventures: Squash Pancake

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Checking the ref yesterday for possible dish to cook, I saw the squash that has been there for almost two weeks. It was intended for okoy last Tuesday but I did not have too much time to prepare and some of the ingredients are not available that time.

Thinking of what to do with this veggie, I resulted to Squash Pancake. My son loves this one too.

You will need:

1 cup squash, boiled and mashed

1 tbsp. flour

1 tsp. baking powder

1 tsp. cinnamon powder

2 tbsp. sugar

1 egg

Cooking oil for frying

All you need to do is to mix all the ingredients to create batter. Heat pan with few amounts of oil. Put about 2 tablespoons of the batter in the pan and flatten it to about half inch thick. Cook each side for about two to three minutes. Serve it plain or with garlic-mayo dip.

This recipe can be used by moms to trick their kids having hard time to eat veggies.

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Pandesal

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Pandesal (pan de sal in Spanish – means salt bread) has been traditionally known as one of the famous Filipino breakfast.  Best eaten hot, either plain or with filling of your choice (butter, peanut butter or jam, etc. ). Usually it is paired with coffee, but the best thing is dip it in coffee before eating.

Now, there are bakeries selling “nutritious” pandesal. They add malunggay in making the said bread (I haven’t tried it though). Also, there are other means to serve pandesal not just plain bread but with a twist that you will surely love. Last time we had pandesal was about 2 weeks ago. After jogging, we headed to the house in our subdivision that sells pandesal. Instead of having it with butter, we turned it into a pizza. Just spread a pizza sauce mixed with beaten egg on a half slice of pandesal, topped with bell pepper, pineapple, onions and cheese.  Place in an oven toaster or pan grill before serving. In my case, we don’t have oven toaster in our home so I resulted to use our microwave oven. Then serve it while hot. This brings a new twist in having pandesal as our breakfast.

Pizza Pandesal

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Valentine's Day

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Simple menu for our Valentine's Day Dinner

I was not able to post this entry because of being busy and stressed this past weeks...better late than never...

As on my previous entry, we had already dined at one of pizza house as Valentine's family treat . But to celebrate the Valentine's Day, I cooked something to enjoy. I made fried chicken and potatoes, my own version of chao fan (a special fried rice). I also tried one of the recipes I saw in a cooking show, they called it "Sta. Maria Vegetable Salad". This is to honor the town of Sta. Maria, Bulacan where they bought the ingredients in its public market and they held the tapping for that episode as their feature town.

The salad is quite interesting but doing it is as easy as one-two-three! Furthermore, the main ingredients could be found in any public market or supermarket...RADISH (Thinly-sliced, add salt to make it watery and washed afterwards. This is to remove the stingy taste of radish. Toss sliced tomatoes and drizzle with the vinegar-oil-salt-and-pepper mixture as its dressing). Tastes like green mangoes dipped in vinegar. This is what I have for dinner since I am on my weight-loss diet (hehehe).

Unfortunately, our son is sick that time so we have to took a lot of care on him which is a really more important than celebrating any other special days.

  

Fried Potato and Chicken

Chao Fan

"Sta. Maria" Salad

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Kitchen Adventures: Hearty Burger, A Healthy Burger!

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Hearty Burger

I decided to include in the list of our weekly menu the "adobong puso ng saging" (banana bud adobo). But last Friday, to make a more interesting dish out of banana bud, aside from adodo and using it in sinigang and kare-kare, I will turned it into my own version of burger/patty. 

My son loves to eat this healthy burger

You need to prepared the following:

Banana bud - 1 medium sized, chopped/minced

Egg - 1 piece

All purpose flour – 1 cup

Onion – 2 tbsp, minced

Celery – 3 tbsp, minced

Salt – 1 tsp

Pepper – 1 tsp, ground

Oil for frying

Procedure:

Squeeze out the banana bud extract with small amount of salt to remove the bitter taste. Wash thoroughly with water to remove excess salt. Let it drain. Combine the other ingredients and mix thoroughly.

Heat the pan. Add oil. From the banana bud batter into balls and place it in the pan. Press it using spoon to make a burger patties. Cook both sides until golden brown. Serve with garlic-mayo dip (mayonaise added with minced garlic or garlic powder), fresh cucumber and bell pepper.

Tip/s: 

1. If you are not using a non-stick pan, let the pan heat up first before adding oil. This will prevent your burger from being stuck in the pan.

2. There are two types/variety of banana bud. I prefer the light green and long one.

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