Trying out my new bread/cake mold

Trying out my newly acquired silicon mold, so using the whey liquid remains when I made cheese, I made bread.

It's nice... It didn't change shape unlike my rectangle silicon mold.

And finally, my bread..

Looks good, doesn't it? 

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What you can make with 2 Liters Organic Cow's Milk

Two litters of pure Cow's milk can give you more than what you can imagine. 

With this I have made butter, buttermilk, cheese and the remaining whey, I used in baking 4 loaves of bread. Isn't it amazing? Nothing gone to waste. 

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Valenciana Ilonggo

Valenciana has always been part of our Noche Buena feast back home. This year, because I am away from my family, I decided to prepare it as part of our Christmas Day lunch with some Myanmar  co-teachers. It is one way of introducing Philippine cuisine to them, aside from what we have ordered from SweetD's Mandalay. 

This time, it's Valenciana Ilonggo that I have prepared. No need to use Tomato Sauce and Tomato paste because the recipe only calls for Coconut Milk. This recipe is more tasking than the one I am used to. To prepare, we need to separately prepare the toppings, the sticky rice and some of the ingredients needs to be fried beforehand.

To start, cook Sticky Rice in a pot. You will need to wash thoroughly 1 kg white Sticky rice, add 1 big can coconut milk and 3 cups chicken stock, salt and turmeric powder. Cook similar to cooking rice.

Prepare the toppings:

1. Boil 10 eggs and shell them, slice in half.

2. Slice Green and Red Capsicum in long strips

3. Fry the different parts of chicken that was marinated overnight in fish sauce, pepper and lemon juice.

These will be arranged nicely on top of the mixture.

For the mix, sauté onions, garlic, leeks in butter. Add pork strips, half cooked pork and chicken liver strips, diagonally sliced Chinese sausages, Tiger prawns without the head, diced Crab sticks, Green Peas, diced Carrots, Raisins and shredded Chicken from the chicken stock. Add salt and pepper to taste. Cover until cooked.

When cooked, mix with cooked sticky rice. 

Use two wooden spoon to mix properly.

Then arrange nicely in serving dish. Place the toppings to make the Valenciana look more festive and vibrant.

There you have it, Valenciana Ilonggo. Iloilo's take on Paella with Western Visayas twist.

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Grilled then Baked Duck for Christmas

While my family back home enjoyed a huge Lechon from Uncle Bador, I opted to celebrate with Grilled Duck. 

It was perhaps the easiest and the less tasking food I prepared. Simply seasoned with salt and pepper, marinated for a few hours before being grilled in slow heat. 

Because we had so much food during our Noche Buena, it was not served anymore, so I baked it to make the skin crispy again before serving during our Christmas Day lunch.

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Special Christmas Macaroni

This is the Christmas Macaroni we served during our Christmas get-together with our respective home room teachers. I made this yesterday for the Noche Buena feast. 

To make this is very easy. All you need for basic ingredients are:

1 kg pasta (Elbow Macaroni preferred)

1000 ml Kewpie Mayo

1 can condensed milk

1 tablespoon mustard

Salt and pepper to taste

For other ingredients, I used the following, but you can actually put what you want to add:

2 medium carrots diced

3 Korean Pears diced

2 large Ambrosia Apples diced

2 Granny Smith Apples diced

2 large white Onions diced

2 large yellow Capsicum diced

1 cup diced dried plums

200 grams Macadamia Nuts

250 grams Peanuts

1 cup Walnuts

500 grams cracked Cashew Nuts

35 grams salted Almonds

2 cups diced Cheddar Cheese

1 cup Raisins

1 cup dried Cranberries

My mixing bowl is small for everything so I did two batches until everything is mixed and some placed in smaller containers ready for giveaway.

If you have received 1 from me, it means you are special and I am grateful for your kindness.

Merry Christmas everyone. Hope you have a safe and peaceful celebration.

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Don't forget to drink your milk

We all may be in holiday mood, but we must not forget our health. 

Please don't forget to drink your milk. That's mine. It's Soy Milk in a wine glass. ha! Fancy.. hehehe

Happy Monday everyone. enjoying my school break with Netflix: Voice 2, and a glass of milk.. 

Let's drink to happy and safe holidays :-)

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Crispy Pork (Lechon Kawali)

We have been craving for Crispy Pork, that was why we had Lechon Belly previously. Unfortunately, there was no crispy skin because the delivery gave me a wrong order, but was very late for me to return. So Tr. Gil made those for our meal today. 

Here is the procedure:

First, the pork was salted and boiled, cooled, then deep-fried.

They were allowed to rest so the oils will drip. Very simple steps, right? No frills, really.

When they were cool enough, they were sliced to bite-sized pieces.

Then served with Many Toma's Lechon Sauce (the last packet from the Philippines), Ketchup and Vinegar with lots of Garlic. Our choice of dips..

The crunchy skin is to die for...

But dying is not in my plans when I eat, so I had mine with Quinoa mixed with French Beans and Bean Sprouts.

Soo good..

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Wellness Market Loot

It had been so long since I ordered again from Wellness Market. It's an online shop where I buy healthy food.

This order includes to kinds of Quinoa, and a liter of Coconut cooking oil. A bit pricey, but I am seriously in weight trouble again, so it's okay.

And because Christmas is just around the corner, I got this lovely juice cup inside my box too. 

Than you Wellness Market. 

In the next posts, I shall be posting food with Quinoa and other healthy options for better living. Gotta lose the pounds accumulated during lockdown.. 

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Wholewheat Bread and Garlic Confit

After 45 minutes in the oven, here is my whole wheat bread.

Using a brush, I applied Garlic infused olive oil all around the bread.

Then placed it back to the oven for another 10 minutes.

After 10 minutes, I took it out to cool a little bit.

Then served it with Garlic Confit to spread..

I swear, it's so good. Healthy, delicious, just right for merienda.. Glad my housemates liked it.

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First try Wholemeal Wheat Bread

As I am writing this now, my bread is baking in the oven. Here is how it looked before I left it there.

I have tried making a healthy version so I can endulge in bread craving without guilt. Once this is baked, I am sure it will go well with the Garlic Confit I made at midnight. 

It was quite challenging kneading this as the texture is different from the bread dough I've done before. 

Also, I have added powdered Broccoli in the mix. I am curious how it will affect the taste. Well, we'll see later.

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Making Garlic Confit at Midnight

I have seen a lot of posts about how we can keep ourselves healthy and still eat good food.  Here's one idea that the French can be applauded for, among other delicious treats in the French cuisine. 

Garlic Confit, the most versatile condiment, spread, ingredient, however you want to refer to it, depending on its use, is my most exciting kitchen adventure today. I made this at 12:01 midnight, with howling dogs in the background, whilst cool winter breeze sends shiver to my body that does not want to sleep. Ha!

Why sleep when the aroma from the kitchen also fills my room that's just adjacent to where I am at.. I ended up making whole-wheat bread, instead.

Thirty minutes after and my Garlic Confit is ready, still sleep eludes me. My whole-wheat bread is on first proofing now. I will leave it overnight.

Tomorrow, after it's baked, I can imagine spreading my Garlic Confit on a slice of warm, freshly baked whole-wheat bread.. Hmmm.. Maybe I will also make Focaccia for my housemates.. We'll see.. 

Anyway, to make Garlic Confit is easy. You just need a small cooking vessel just like the one I used, 3 heads of Garlic and some extra virgin olive oil. Cook it slow for 30 minutes, or until it will get a golden brown color. Let cool, and store in a glass jar. 

You will have 2 things to enjoy here. One, the Garlic Confit, which you can use as bread spread, or smother it unto roasted chicken, roasted beef or pork, or any meat of your choice. You can put it on top your Focaccia dough before baking, or... Hmm the possibilities are endless. You just have to explore and enjoy Garlic.. And two, the Garlic infused Olive oil that you can use for your salads, pasta or wherever you want to use it on. 

With this in mind, I think this is a healthy choice compared to jam, jelly or butter on toast. Won't you agree?

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Fluffy Whole wheat bread recipe|Brown Bread Recipe|Wholemeal bread recip...

Putting this here as I am going to recreate this bread in the next post. I just saw this on You Tube and I feel this is a good recipe to follow. 

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Chicken Laman-loob Sisig

Been craving for Sisig and this what I came up with. Just finished cooking, no plating yet.

For this, I used the last pouch Mama Sita's Sisig mix from the Philippines.

I used Chicken gizzards and intestines for this recipe. We could have made Isaw with them, but the cravings gave in. 

I cubed them and sautéed with finely chopped Ginger, Garlic and Onions.

But before cooking, I had to clean the dressed Chicken we bought from an online seller.

Imagine all parts intact. Ha!

After cleaning with salt, I boiled the parts plus additionally gizzards bought in a shallow pan with vinegar, onions, garlic, ginger, bay leaf and lemon grass. When done, I sliced them in cubes, ready for cooking.. 

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