CRISPY ADOBO FLAKES

INGREDIENTS:

1/2 Kilo Pork Meat (without Fat)

6 cloves of Garlic (minced)

1/2 cup Soy Sauce

1 cup Cane Vinegar

1 Tablespoon Ground Black Pepper

3 tablespoon Vegetable Oil

Green Chili Peppers (optional)

PROCEDURE:

1. Boil water. Put the Pork meat. Cook it for 30 minutes to 1 hours or until the meat is cook. Strain the meat. Set aside until cool. 

2. When cool, shred the meat into pieces as thin as possible. Put in a large bowl. 

3. In the same bowl, add the soy sauce, vinegar, garlic, and pepper. Marinate it for 1 hour. Set Aside.

4. After marinating the meat, strain it. Wring the meat as dry as possible. Do not throw the liquid. 

5. In a cooking pan, pour the oil. Fry the strained meat. Do not forget to keep stirring to avoid burnt meat. While stirring, put at least 2 to 3 tablespoon of the marinated liquid to add more flavor to the dish. Fry until dark brown. If you want it spicy, you can add any chili pepper you want. 

6. Best serve with Rice. Good for 3 to 4 person. 

               A smart tip for this dish, if you have leftover food made of pork meat (i.e. Lechon, Liempo, Pork Adobo etc.), you can recycle the meat by using it as substitute ingredient  to make this dish. Instead of reheating leftover food the next day, why not do this instead? Enjoy! 

Lots of Love,

JUSTINE

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CARAMELED-MANGO CREME DECADENCE

Oh desserts! Humans ultimate indulgence. Eating one seems to release endorphins that gives us happiness and contentment. It erases and makes us forget our bad days, break-ups and bad meals. It allows us to enjoy this pure sense of joy that stick a smile on our faces. Here is a very simple no-bake yet decadent dessert that will surely make you forget your name.

INGREDIENTS:
2 cups All-Purpose Cream
1 cup Condensed Milk
1 cup Crushed Graham crackers (or any biscuits)
1 large-size Mango, Mashed
1 teaspoon Vanilla Extract
2 tablespoon Sugar

PROCEDURE:
1. In a mixing bowl, combine the cream and vanilla. Whip it until it is soft and fluffy. Chill and seat aside. After an hour in the refrigerator, add the condensed milk and mix well. Set aside.
2. In a sauce pan, mix the mango and sugar. Add at most 2 tablespoon of water to dissolve the sugar. Cook it for 2 to 3 minutes in low heat or until caramelized. Chill and set aside.
3. Get two (2) medium-size square container. In the first container, Put the grahams and spread evenly. Make sure the grahams are tightly compressed as it will serve as your dessert's crust (first layer).
4. In the same container, add 2/3 of the cream mixture on top of the grahams, representing the desserts' second layer. Spread evenly. On its third layer, add the caramelized mango. Distribute evenly. Chill in the refrigerator for 3 hours.
5. On the other hand, get the second container. Put the 1/3 remaining cream mixture. Spread evenly. Chill for 3 hours also.
6. Suggestion: serve it like the picture with crushed grahams on top. Good for 4 persons.

I hope you'll enjoy making and eating it as much as i did. Thank you guys.

Lots of Love,

JUSTINE

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CHICKEN MISUA NOODLE SOUP with SPONGE GOURD

It's rainy season again and what is the best way to do these gloomy days than to stay home and eat or drink something hot or warm to ease the coldness of the weather. Well, coffee might be on top of your lists when it comes to must-haves during this season but will it hurt you to try something new? A Soup, perhaps?  A noodle soup! Try my recipe of Chicken Misua Noodle soup with sponge gourd. It is a very simple recipe and very easy to prepare as well. I hope you enjoy. Don't forget to share it with your love ones.

INGREDIENTS:
1 pack Misua Noodles
1/4 kilo Chicken (with bones), cut into small pieces
1 Sponge Gourd (Patola), sliced
1 medium size Onion (chopped)
1 tablespoon vegetable oil
2 cloves of Garlic (chopped)
1 slice of fresh Ginger
2 teaspoon Ground black pepper
2 tablespoon Salt (add to match your taste)
Parsley for garnishing (alternative: spring onion)

PROCEDURE:
1. Boil water in a medium size pan. Put the chicken and ginger and cook it for 15 minutes.  Strain the chicken. Don't throw the chicken broth. Set aside.
2. In a separate pan, put the oil and sautee onion and garlic. Then, Add the chicken and sponge gourd.
3. Put at least 5 cups of broth from the chicken broth earlier. Let it simmer.
4. Add the salt and black pepper.
5. Add the Misua Noodles. Cook it for 3 to 5 minutes.
6. Serve with Chopped parsley. Good for 6 to 5 persons.

Enjoy!

Lots of Love,

JUSTINE

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EASY BREEZY BANANA MUFFINS

Holy Muffins! A pastry heaven that are pleasing to our eyes as well as to our mouths. Who can forget how mouthwatering its semi-moist inside and rich different varieties of flavors, from the freshness of berries to crazier choices of tropical fruits and savory tidbits of bacon and the likes. Its taste manifest itself to you forgetting the existence of its more popular sibling, the cupcakes. Unlike the latter, Muffins are unassuming... It needs no frosting, sprinkles and fillings. It is satisfying in itself and much easier to make too. Here is a simple recipe of banana muffins from my sister-in-law, Elena Reyes Borbe. Enjoy!

INGREDIENTS:  
3 large ripe bananas, mashed thoroughly
1 1/3 cups all-purpose flour, sifted
1 teaspoon baking powder
5 tablespoons melted butter
1 teaspoon baking soda
12 tablespoons granulated white sugar
1 teaspoon vanilla extract
1 egg
1/2 teaspoon salt

PROCEDURE:
1. Preheat the oven to 350 degrees Fahrenheit.
2. In a large bowl, combine flour, baking powder, salt, and baking soda in a bowl. Mix it then set aside.
3. In a separate bowl, combine the mashed bananas, butter, egg, vanilla extract, and granulated white sugar. Mix well.
4. Fold-in the dry ingredient mixture in the large mixing bowl until the texture becomes smooth.
5. Arrange regular sized paper cups in the muffin pan. Scoop the mixture in each paper cup. Do not fill the cup as it will overflow.
6. Bake in the oven for 13 to 16 minutes.
7. Remove from the oven and let cool by placing in a wire rack.
8. Good for 8 persons.

Lots of Love,

Justine

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EGGS BENEDICT

INGREDIENTS:

4 Eggs

8 Pieces of Bacon

2 English Muffins (sliced in half)

Parsley (finely chopped)

Ground Black pepper (optional)

Hollandaise (Blender):

3 Egg Yolks

1 tablespoon Lemon Juice

10 tablespoon Unsalted Butter

1/2 teaspoon salt

Procedure:

1. BACON: In a medium size pan, fry the Bacon until it is brown on both side. Set aside.

2. EGG: In a large saucepan, add water enough to cover 2/3 of the pan. Add a small amount of vinegar. Poach the egg. Set aside. 

3. BREAD: Toast the English muffins for two (2) minutes in the oven.  Set aside.

4. HOLLANDAISE: Melt the butter. Put the egg yolk, the lemon juice and salt in a blender. Blend it for 20 to 30 seconds on medium or medium high speed. Then, put the melted butter and continue to blend. Set aside to a warm place. 

5. HOW TO PREPARE: Put the egg muffins on a plate. Put 4 pieces of bacon on top of each muffin and the poached egg. Then, pour the hollandaise on top of the egg. Sprinkle some pepper and parsley. There you go, your very own Eggs Benedict.

6. Good for 2 persons.

I hope you enjoy my recipe. Don't forget to comment.

Lots of Love,

JUSTINE

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