ginger bread

Ingredients
1-1/2 cups  all-purpose flour 3/4 teaspoon  ground cinnamon 3/4 teaspoon  ground ginger 1/2 teaspoon  baking powder 1/2 teaspoon  baking soda 1/2 cup  shortening 1/4 cup  packed brown sugar 1   egg 1/2 cup  mild-flavored molasses 1/2 cup  water   Lemon Sauce   Thin lemon peel strips (optional)

Directions

1 Preheat oven to 350F. Grease a 9x1-1/2-inch round cake pan; set aside. In a medium bowl, combine flour, cinnamon, ginger, baking powder, and baking soda; set aside.

2 In a large bowl, beat shortening with an electric mixer on medium speed for 30 seconds. Add brown sugar; beat until fluffy. Add egg and molasses; beat for 1 minute. Alternately add the flour mixture and the water to beaten mixture, beating on low speed after each addition until combined. Pour batter into prepared pan.

3 Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 30 minutes. Serve warm. Spoon Lemon Sauce over individual servings. If desired, garnish with lemon peel strips. Makes 9 servings.

4 Lemon Sauce: In a small saucepan, stir together 2/3 cup sugar and 4 teaspoons cornstarch. Stir in 1/4 cup water, 2 teaspoons finely shredded lemon peel, and 1/4 cup lemon juice. Cook and stir over medium heat until mixture is slighty thickened and bubbly. Cook and stir for 1 minute more. Gradually stir hot mixture into 2 beaten egg yolks. Return egg yolk mixture to saucepan. Cook and stir for 2 minutes more. Gradully stir in 6 tablespoons butter, cut up, stirring until melted. Stir in 1/4 cup half-and-half, light cream, or milk. Serve warm.

5 To Bake Ahead: Prepare and bake gingerbread as directed. Completely cool in pan on rack. Cover and store at room temperature for up to 3 days. For longer storage, place gingerbread in an airtight container; cover. Freeze for up to 3 months. Prepare the Lemon Sauce as directed. Cool for 15 minutes. Spoon into an airtight container; cover. Store in the refrigerator for up to 3 days. In a small saucepan, heat and stir over low heat just until warm.

Preparation Time: 20 mins
Total Time: 1 hr 25 mins
Servings: Makes 9 servings.

onion leaves recipe... pinoy edition.

this is the simple recipe that i discovered on my own...
i dont know if same to others...

it started when.. i have nothing left vegetables on the fridge

to cook... just only onion leaves and chili.....


heres my own recipe.. instructions:


* chop the onion leaves into small pieces...

*chop also the chili into small pieces...

*put  an oil into frying pan... just a small amount
  that fits the onion leaves and chili..

*after the oil is heated put the nion leaves and chili into it..

then mix it until the onion leaves and chilli is cook...

put some salt on it according to your taste..

serve it with rice....

enjoy.....!!!!

))* caution... when you put the onion leaves and chili.. dont
look at it coz it may irrate your eyes..

lechon kawali

How to make Lechon Kawali


Lechon Kawali derived its name from pork belly that’s deep-fried in a wok or kawali. It is usually part of ordinary day’s menu or sometimes served on special occasions.


Ingredients:

1 kilo or 2.2 lbs pork belly (liempo) with skin on, cut into 1-1/2 inch thick slices
water enough to cover meat
1 piece bay leaf (laurel)
1 tablespoon salt
cooking oil for deep-frying, preferably olive oil


Cooking directions:

In a pot, combine pork slices, water, salt, and bay leaf. Boil over medium heat until almost all the water has evaporated. Remove the pork then drain it with strainer or paper towel, and cool.

Preheat wok with oil. Deep-fry the pork slices over medium heat until golden brown. Drain and cool.

Chop the pork into 1-inch slices. Serve warm with sauce like catsup (or ketchup), garlic-vinegar dip, soy sauce and vinegar, or soy sauce with lemon, lime, or calamansi.

adobo

 Adobo is the most popular Filipino dish enjoyed by all classes. Adobo is typically served with steamed white rice.
adobo is one of the most easy to cook and easy to serve by most of the of the filipino people...

Estimated cooking time: 50 minutes.

Adobo Ingredients:
1/2 kilo pork cut in cubes + 1/2 kilo chicken, cut into pieces or
choice of either 1 kilo of pork or 1 kilo of chicken
1 head garlic, minced
1/2 yellow onion, diced
1/2 cup soy sauce
1 cup vinegar
2 cups of water
1 teaspoon paprika
5 laurel leaves (bay leaves)
4 tablespoons of cooking oil or olive oil
2 tablespoons cornstarch
Salt and pepper to taste
3 tablespoons water


Adobo Cooking Instructions:

In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions.
Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.
Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.
Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken.
Add salt and/or pepper if desired
Bring to a boil then simmer for an additional 5 minutes.
Serve hot with the adobo gravy and rice.

Adobo Cooking Tips:
You have the option to add crushed ginger to the onions and garlic when sautéing. Ginger adds a unique flavor to your pork/chicken adobo.