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Thursday, June 25, 2020

Salmon French Eggs







What you need:

1 tbsp. ghee (clarified butter) or unsalted kerrygold butter
3 large eggs
1 tsp patis  (or 1/2 tsp salt)
2 ounces smoked salmon (chop it into small pieces)
1 tbsp. mascaporne cheese (room temperature)



The How:
1. Melt the butter in a small sauce pan over medium-low heat.

2. Whisk the eggs in a large bowl with your patis or salt.

3. Pour the eggs into the saucean and cook, whisking constantly until the eggs are soft scrambled.

4. Remove from heat.

5. Add the smoked salmon and mascaporne and stir to combine eggs.

6. Best serve immediately

Saturday, May 16, 2020

Dalgona Challenge




Took me several tries, but finally found the secret - good whisking tool.

So here you go, Dalgona "Quarantine Coffee" (i fondly call this the inverted cappuccino)


What you need:
I was told it's 2-2-2. 2 tbsp of instant coffee, sugar, boiling water. However, 2 tbsp is too strong for me. So mine is 1-2-2.

1 tbsp instant coffee (instant, not 3-in-1, not roast..my first mistake was I used 3-in-1... instant decaf also works)
2 tbsp sugar (i use sugar substitute because i'm doing low-carb..... i recommend Lakanto's Monkfruit Classic  sugar substitue...it's 1:1 substitute ratio)
2 tbsp boiling water
milk (how much is up to you...if you want it strong just use 1 cup, otherwise use 8oz)




How to do it:
1. Place all ingredients in a beaker or a bowl (or wherever that wont break while you're whisking)
2. I mix the ingredients a little bit so they are almost dissolved in the water.
3. I use a metal beaker and I like tilting it in an angle. The deeper the "pool" the better/easier it whisks.
4. Take out your dependable whisk (I use a froth maker), and whisk for 3 minutes.
5. During the early stage of whipping DO NOT whisk above the liquid, because it will create big bubbles. Stay below the liquid. This is the reason you want to tilt the beaker.
6. Your whisk stays in 1 place 90% of the time. I only move it around to move the ingredients to the pool.
7. If you have a good whisk, you'll see it froth by the 2-minute mark, otherwise you might need to whisk for a total of 5 minutes (or more).
8. You know it's done when you lift the whisk and the froth doesn't drip down. OR if you put the beaker upside down the coffee froth does not fall down (like the Dairy Queen's Blizzard). See my video below to see what I mean.
9. As a side note, it doesn't have to be that stiff (see #8). Personally, I prefer it pour-able, so I don't have to spoon it into my milk and it's easier to mix into the milk.





Here's a video :



Link: https://www.youtube.com/watch?v=D58FWta32gg

Thursday, May 14, 2020

Bacon Cheeseburger Casserole with Broccoli





Ingredients


1 pound ground beef
1/2 sweet onion
1 clove garlic - minced
8 tablespoons cream cheese
2 tablespoons reduced sugar ketchup
1 tablespoon worcestershire sauce
1 teaspoon seasoned salt
broccoli (as much as you want or atleast 1 medium sized stem, as seen below)
google pic


For toppings:
1/2 pound bacon
4 large eggs
1/4 cup heavy cream
1 teaspoon ground pepper
1 teaspoon hot sauce
8 ounces grated cheddar

Optional: dill



Instructions:

Step 0: Preheat oven to 350F
Step 1: Grease an 8x8 cooking dish (I just put butter on mine), set aside.
Step 2: Cut the bacon into small pieces and fry until crisp.
Step 3: Add the ground beef to cook until browned, crumbling as it cooks.
Step 4: Add the onion and garlic cook until translucent..
Step 5: Add the cream cheese, ketchup, worcestershire sauce, and seasoned salt to the skillet and cook over low heat, stirring constantly, until combined.
Step 6: Transfer your meat mixture into your greased 8x8 baking dish and spread evenly.
Step 7: Top with the cooked bacon.
Step 8 : Set aside


the more bacon, the better!


Toppings:

Step 9: Crack 4 eggs into a bowl and whisk it with the heavy cream until combined.
Step 10: Add the pepper and hot sauce.
Step 11: Pour the egg mixture over your meat mixture.
Step 12: Top with the cheddar cheese.
Step 13: Bake at 350 degrees for 30 minutes or until set and golden on top.





Optional:
Sprinkle with dill before serving.



Background story:
I have been wanting to try this recipe since forever! Well, last year.
Very good dish if you're looking for a low carb option.
This is my 1st casserole dish, although I'm not sure if my baked mac is considered as casserole too.
Anyway, I don't want to be bothered with semantics, I hope you'll like this as much as we did.

Enjoy!

(it's very yummy...I like dipping it in ketchup, but then again, I dip everything in ketchup, lol)


Thursday, May 7, 2020

ayeen’s porkchop marinade

so i experimented with my porkchop marinade & we love it!

its soysauce, water, kalamansi, ginger ale, garlic, pepper.

sorry no measurement yet...
i used my taste bud for measuring ...

Sunday, May 3, 2020

Nilupak




Ingredients:
  • 2 pounds cassava (aka yuca..you can find this in the produce section or freezer aisle-peeled version), peeled and cut into short lengths
  • 1 tablespoon salt
  • water (enough to submerge the cassava pieces)
  • 1 cup sweetened condensed milk
  • 1/2 cup butter (softened, NOT melted in liquid form, no, no, no!)
  • 1 cup American processed cheese, shredded
  • more butter for serving (i prefer margarine though, it tastes closer to how i'm used to)


Steps:
1. Remove the skin.
Tip: Cut the cassava/yuca in small pieces then let the knife cut through the cassava deep enough that it breaks the first layer. Once you break this layer you can just peel it off like a banana. Well, sort of. The skin is really hard and the smoother that piece is, the easier to peel.

cut through as deep as you can
peeling is easier after that first step


2. Brush sides and bottom of a baking dish with softened butter or margarine and set aside.



3. In a pot over medium heat, combine cassava, salt, and enough water to cover. Bring to a boil and cook, uncovered, for about 15 to 20 minutes or until very tender.



4.  Once it's soft drain the liquid right away. RIGHT AWAY. I made the wrong decision of letting it sit in the liquid for too long that the cassava started absorbing the liquid and my nilupak turned into the texture of a mashed potato. You don't want it to be that soft. You should be able to spread the butter  (or in my case, margarine) on top of it without the brush mixing (fine, "sinking")  into your nilupak.

5. Remove the tough, stringy core and discard.  You might need to do this while you're mashing your cassava pieces too. Remove all hard to mashed parts too.




6. Using your potato masher (you can use your hand mixer too), mash boiled cassava until free of lumps. You might need to use your hands too for hard to mash pieces.


 
don't worry if it's too dry..it should be at this point


7. In a bowl, combine your mashed cassava, condensed milk, and softened butter. Fold until smooth and creamy. If you're not sure how to fold, just gently stir to make sure the butter and condensed milk are equally distributed in your mashed cassava.





8. Transfer mixture into the prepared baking dish. Or if you're feeling up to it, take out your piping bag and pipe your nilupak into your prepared baking dish. That's only for aesthics though. You really don't need to do that. 
Tip: Or you can do what I did, I spread half of my mixture into the pan and piped the the rest.
Tip again: But if you're feeling lazy but still want it to look aesthetically pleasing, run the tines of a fork on the surface to make decorative lines.




9. You're done at this point. To serve cut a piece from your pan, spread butter on top and sprinkle with cheese. Or you, can do this on the whole pan itself, like what I did.



Side Story:
This is one of my favorite snacks back in highschool.
The more margarine the better.
This is one of those street food sold by sidewalk vendors in front of schools or near jeepney stations.
The fancier version would have a layered nilupak with 3 different colors, purple, yellow and cream.
I haven’t had this since after highschool and I just chance upon this while I was at a Filipino store an hour away from me. I got the last container.
I like it so much that a few days after finishing it I was craving for more and like anything else in this blog, I learned to make this out of necessity (yes, that word again,lol... see my “who am i” section if ur curious).

Sunday, April 26, 2020

Chaffles

If you're looking for something different and low carb for breakfast, you might want to try this.
Don't judge the recipe until you tried it :).


this one's for my kids...and they love it!


What you need:
1 cup shredded mozzarella cheese
2 eggs
unmelted butter (enough to cover you waffle maker)
waffle maker
tongs


you can mix it manually hand using a beater or you can use a hand mixer


How to do it:

1. Warm the waffle maker.
2. Meanwhile, mix your cheese and 2 eggs.
3. Grab your butter with your tongs and wipe it all around your waffle maker. Doesn't have to be perfect. Just enough for taste and to make your waffle not stick to your waffle maker too much.
Alternative: find a sprayable version.
3. Pour your waffle mix into your waffle maker.
4. Close lid.
5. How long you need to wait really depends on your waffle maker, but mine is between 2-3 minutes.
6. Get the waffle out.
7. Serve with butter and your choice of syrup. If you're really serious of it being low carb, try choc zero.


Enjoy!

Friday, April 24, 2020

Lemonade

If you like your lemonade tart rather than sweet, then you will like this recipe.



What you'll need:

- 1 & 1/2 cups lemons (for me that’s 6 regular sized lemons + 2 large lemons...using a professional squeezer takes more of the juice out)

- 1 &  3/4 cups sugar

- 8 cups water

 More pictures.




kili-kili powered citrus squeezer :P
this squeezer does a good job, though

see what i mean?