Deep Fried Oreos

Deep Fried Oreos has been one of my favorite desserts. Who wouldn't want oreos and pancakes combined in a dessert? I've searched the internet for the easiest and highly recommended recipe for making deep fried oreos. And I found a recipe from Allrecipes.com (http://m.allrecipes.com/recipe/166081/deep-fried-oreos/)

Since I have the other ingredients at home, I asked my brother to go to the grocery to buy a pancake mix and milk. Here in the Philippines, there are different kinds of pancake mix but I recommend using Maya hotcake mix. Since I was kid, I remember my Mama cooking pancakes using Maya hotcake mix and topping it off with condensed milk. It was the best! 

For the milk, I used Alaska Evaporada (It was the only available) but any milk will do. I read on the reviews that can use water instead of milk and it will still taste the same. Since it was my first time, I used milk just to be sure. Remember that 1 cup is equals to 250cc or ml. I mixed all the ingredients together until no lumps is visible. I pre-heated the oil in low heat just to prevent burning or over cooking the mixture. Make sure to remove the oreos once its golden brown. 

Afterwards, place it in a plate with tissue to help remove the excess oils. 

(Sorry! Just got to taste it! 😅)

Once the excess oils has been removed. Top it of with Powdered sugar or Confectioner's sugar. I recommend adding ice cream of your choice once served to add sweetness. ☺️ 

Cook Oyakodon at home

 
I've been a huge fan of Japanese foods. My favorite Japanese food includes ramen, sushi and oyakudon. The first time I got to eat an Oyakodon was when my mama was admitted in the hospital. My brother introduced me to a Japanese resto, Maguro Sushi Bar and Restaurant. It is located in Matalino St, along East Avenue, Quezon city.

Kuya and I decided to make our very own version of oyakodon. We've searched the internet for the easiest recipe and where you could find the ingredients on your own home. Alas! we found this recipe from Visual Recipe: Oyakodon Recipe by Godsmullet. Here's the step by step and my inputs in  bold italics

INGREDIENTS:

• 2 Chicken Thighs
• 4 to 5 Green Beans (optional)
• 1 small1 small Yellow Onion (sliced into thin strips)
• Ginger to taste (minced)
• Garlic to taste (finely chopped)
• 2 Eggs (beaten)
• 1/2 cup Dashi or Chicken Stock (I used the chicken stock)
• 3 Tbsp Soy Sauce (we used 4 Tbsp)
• 2 Tbsp Mirin (optional)
• 1 Tbsp Sugar (we used 5 Tbsp)
• Green Onion for garnish (optional)

Note:
 In our version of Oyakodon, we didn't put any green beans.  For the chicken stock, we used Knorr chicken cubes and dissolved 1 cube is 3 cups of boiling water. For the Mirin, since its not available. The taste will be just the same with or without it.

STEP 1:


You can pretty much add to it what you please, like mushrooms, snow peas, green beans, etc. I have some green beans that are going to turn in a few days so I'm going to use that in here. Skin and chop the chicken into bite-sized pieces. You should be able to pull the skin off with relative ease, and then cut around the bone.

(as the author wrote, you could put any thing you want, but my brother and I decided to put less to preserve the taste.)

 

 STEP 2:

Saute the onion, garlic, beans, and shallot, and ginger in the dashi for about 5 minutes.

(Instead of dashi, we used chicken stock a.k.a Knorr chicken cubes.)








 STEP 3:


Add the chicken. About mid-way through cooking the chicken mix the Soy Sauce, mirin, and sugar, and slowly add 1/2 of it too the chicken. BTW, if you want a more yellowy-oyakodon, use a light soy sauce instead and water down the stock a tad (otherwise it'd be too salty). I'm using standard dark soy here.

(for the soy sauce, we used the Coconut brand fermented soy sauce)



 STEP 4:



Once the chicken is cooked, check the flavor and add more of the soy sauce mixture if it needs it. If you prefer a more thicker sauce, add about a Tbsp of flour or 1/2 Tbsp of corn starch and let it simmer for 5 minutes while stiring it constantly. Slowly drizzle the beaten eggs on top of the chicken. Let it cook until the eggs start to harden. Flip the Oyakodon onto a bowl of hot rice - follow the recipe for sticky rice on the first page, however, don't cool it off and don't add the vinegar-sugar mixture to it. The heat of the rice should finish cooking the eggs. Garnish and serve.

 If it's too salty, try adding more sugar. It is too sweet, add a little soy sauce. Adjust it on how it will suit your taste. :) Once you've tried it. Make sure to let me kow how it goes and leave a feedback! :D

 Photo and picture credits to: VisualRecipes.com


MAGURO
28 Matalino St., Teacher's Village
Quezon City, Metro Manila, Philippines
Phone Number
(+63 2) 922-0129
Operating Hours
Open from 11:30am to 11pm, Monday to Saturday;Open from 5pm to 11pm, Sunday

5-minute mug cake

Have you ever had a craving for a cake at midnight? But the problem is pastry shops are closed. Well, if you are lucky enough to have these ingredients at home, might as well make a 5-minute mug cake. :)

Here are the ingredients you'll need:

4 tbs flour
2 tbs sugar
2 tbs cocoa
3 tbs milk
3 tbs butter or oil
1 egg
1/4 tsp vanilla
1 tbs choco chips (optional)
1 large mug

1. Add dry ingredients (flour, sugar, cocoa, choco chips) and egg. Mix well.
2. Pour milk and oil. Mix well. Then add vanilla.
3. Place on a microwave (high mode) and set time to 3-5 minutes.

Have you tried it? :)

Mashed Potatoes

Mashed potatoes has always been my comfort food but the only time I got a chance to eat them is whenever I'm eating at KFC. So, just out of the blue I wanted to make my own mashed potatoes. :)

MASHED POTATOES

For the mashed potatoes

• 350 grams potatoes, peeled and diced
• 1/4 cup milk
• 1 tablespoon butter
• salt and pepper to taste

For the gravy

• 2 tablespoon butter
• 2 tablespoon flour
• 2 cups beef or chicken stock, warmed
• salt and pepper

For the mashed potatoes

1. Placed potatoes in medium saucepan and cover with water. Cover the lid and bring to a boil. Reduced to a simmer and cook until tender, about 10 minutes.
2. Combine milk and butter. Heat in the microwave until warmed.
3. Drain potatoes and return to the saucepan. Mash potatoes and the milk mixture. Season with salt and pepper. Let it cool, then refrigerate until ready to use.

For the gravy

1. Melt butter in pan. Add flour; combine. Cook for about 2 minutes.
2. Slowly pour in warm beef or chicken stock. 

 (Note: I used Knorr cubes for the stock. I boiled 6 cups of water for 1 knorr cube. So if you're going to use all the stock, you've got to triple the flour and butter. You can use chicken or beef.)

     3. Season it with salt and pepper to taste. Set aside.

Message me for feedbacks. Thanks. :)

Pulvoron ala Goldilocks

I've been craving for polvoron so I decided to make my own. Here's the recipe..

SPECIAL PULVORON

Ingredients:

4 cups sifted all-purpose flour
2 cups powdered milk
2 cups white sugar
1 cup butter (melted)
1/2 tsp vanilla extract

1. Toast flour in moderate heat for 15 minutes or until light brown, stirring constantly. 
2. Then add powdered milk, toss for another 5 minutes. Then let it cool.
3. Transfer to a mixing bowl. Add sugar, melted butter, and vanilla extract. Mix well.
4.  Pack well in pulvoron molder and wrap in tissue or Japanese paper.

I must say.. They taste like Goldilocks! Message me for feedbacks :)

New Bicho-bicho recipe

Found a new bicho-bicho recipe yesterday. I got it from Masarap na Lutuing Piipino (katutubo at makabago) ni Aling Charing. It is written in 'malamin na tagalog', so I was having trouble understanding it. I noticed that there's no yeast included in this recipe compared to the previous Bicho-bicho recipe that I posted before (we're back on track)



note: I'm too lazy to translate it to english.

BITSU-BITSU

2 cups of flour/arina
3 teaspoon baking powder
2 eggs/itlog
1/4 cup of melted butter/mantikilya
1/3 cup of milk/gatas
6 tablespoon of sugar/asukal
1/2 teaspoon of salt/asin

Ihalo sa arina ang asukal at baking powder. Salain (sift). Isahod sa malaking tasa.
Batihin ang itlog. Ihalo ang gatas at tunaw na mantikilya. Pamuling batihin.

Unti-unting ibuhos sa arina, habang mahinay na hinahalo, ang pinaghalong gatas at itlog. Masahin at ilatag sa malapad na sangkalan o sa mesa na binudburan ng kaunting arina. Pagulungan ng rolling pin o bote na may bilog na katawan, hanggang sa maging 1/2 na pulgada ang kapal ng masa. Hiwa-hiwain nang pahaba (1/2 na pulgada ang lapad at 6 pulgada ang haba). Pagdikitin ang bawa't dalawang putol, at bago ihulog sa kumukulong mantika ay diinan ng makitid ng patpat ang bawat putol na magkadikit.

Kailangan ay maraming mantika ang paglulutuan ng bitsu Hanguin kapag umalsa at naging mamula-mula. Patuluin ang mantika bago paguungin sa asukal.

Will try this out sooonnn :)

Bicho-bicho recipe

At the moment, I'm craving for bicho-bicho.. I've been wanting to eat it since last week when I visited my boyfriend in Bulacan. I've been thinking if I should learn how to make one so I could surprise my boyfriend so I found a recipe here on the Internet:

Bicho-bicho
1. Put in a mixing bowl:

1 C lukewarm water

1 T active dry yeast

1 tsp salt

2 C bread flour

2. Beat thoroughly. Cover and let rise for ½ hour. Add:
¼ C melted butter or grape seed oil
1 C light brown sugar
2 well beaten eggs
1½ C bread flour

3. Beat well. Cover and let rise again until dough is light, about 1 hour. Punch down.

4. Add more flour if dough is too soft to handle. Turn out into a well-floured surface. Divide the dough into 2 parts. Cover each and let rest for 10 minutes.

5. Roll dough to ½-inch thickness and cut into 6 x 1-inch strips. Set on baking sheets, cover and let rise for 1 hour.

6. Fry in hot oil until golden brown, roll in granulated sugar. Enjoy!


Wish me luck. Hope I get it right. :P

EDITED: 11/01/12
 Some portion of this post has been deleted for personal reasons. Thank you. - Gela