Super Moist Chocolate Cupcake...

This is a tempting chocolate cupcake recipe that my cousin taught me. She assured me that this is the best chocolate cupcake recipe she ever had. I am so glad she shared this priceless recipe. So I am calling it SUPER MOIST CHOCOLATE CUPCAKE for it really is a chewey, chocolatey, bitter-sweet cupcake that everybody would want more. Cupcakes created several TV shows like the DC Cupcakes and The Cupcake Girls. Cupcakes are on trend this days. There are local shops dedicated in selling cupcakes only. There are hundreds of thousand of blogs featuring cupcakes. There are millions of online selling of cupcakes from a simple plain cupcake to a very exquisitely designed cupcakes. There is no sign of stopping these little cakes fever. You may also try HEAVENLY MUFFINS. SUPER MOIST CHOCOLATE CUPCAKE 3 cups all-purpose flour 2 1/2cup white sugar 1 cup butter or margarine, softened 1 tbsp. baking soda 1 1/3 cups sour cream 4 eggs, at room temperature 2 tsp. vanilla extract 3/4 cup cocoa powder, diluted in 1/4 cup water and 1 tablespoon sugar 1/2 tsp. salt 1 cup boiling water Combine flour, cocoa, baking soda and salt together. Set aside. Cream sugar and butter in a mixing bowl. Add eggs, one at a time, beating well, after each addition. Beat on high speed until light and fluffy. Add in vanilla. Add alternately the sour cream and flour mixture into creamed mixture. Mix on low just until combined. Stir in water until blended. Pour into paper lined cupcake tins. Bake at 350 degrees for 15-20 minutes or until insterted toothpick comes out clean. Cool in pans for about 10 minutes. Transfer to wire racks to completely cool. Serve your SUPER MOIST CHOCOLATE...

Enseladang Mangga

Yipee it is MANGO season once again! Mango is generally sweet when ripe and deliciously sour when unripe. Unripe mangoes are usually pickled, cooked for sour broth, and eaten by itself as an appetizer or side dish with a fish paste (bagoong) or shrimp paste (alamang). Green mangoes can also be eaten with salt, chili or soy sauce, for those who are not used to bagoong and alamang. Mangoes are high in prebiotic fiber, vitamin C and vitamin A. It also has folate, B vitamins and many more. No wonder mangoes are loved so much by everyone. I am so much grateful to be ina tropical land where mangoes are beautifully abundant! My most favorite native green mango side dish recipe is ENSELADANG MANGGA or GREEN MANGO SALAD. It is just a combination of chopped onions, green mango, tomatoes and shrimp paste or alamang. For best ENSELADANG MANGGA, you have to use a shrimp paste or alamang from PANGASINAN, where best alamang is...

Sweet Chicken Adobo with Fried Potatoes Feb07

Sweet Chicken Adobo with Fried Potatoes...

ADOBO is a FILIPINO classic dish. A mastered dish of every moms and a weakness of every dads in Philippine Islands. A truly easy and flexible dish that only requires a perfect combination of salty, sour and sweet taste. A hundred ways to cook ADOBO still to try, but just don’t forget the secret ingredient which is the Bay Leaves or Laurel Leaves. I made a SWEET CHICKEN ADOBO WITH FRIED POTATOES to make it more kid-friendly taste. I separately fried the potatoes to make a change. I ate this dish with the fried potatoes on the side instead of rice. And it was great pair, pouring the sweet Adobo sauce on fried potatoes, YUMMY! You may also try ADOBONG BABOY or ADOBONG PUSIT. SWEET CHICKEN ADOBO with FRIED POTATOES 1 kilo chicken cut-up 1/2 cup light soy sauce 3 tbsp. cooking oil 7 cloves garlic, peeled and crushed 2 medium onions, peeled and quartered 10 black peppercorns 4-5 laurel or bay leaves 1 cup water 1/4 cup vinegar 1/2 cup brown sugar 5 medium potatoes, peeled and sliced into bite-sizes cooking oil Season potatoes with salt. Heat oil in a pan. Fry potatoes until cooked and tender. Drain excess oil and set aside. Combine the first eight ingredients in a covered pot large enough to hold the chicken in one layer. Bring to a boil over high heat. Reduce heat to low. Simmer, covered, about 30-40 minutes, turning once or twice, until chicken is cooked through. Season with vinegar and brown sugar. You can adjust the flavor with adding water, soy sauce, vinegar or sugar. Serve your SWEET CHICKEN ADOBO with fried potatoes on the side or steamed white...

Fried Chicken with Bread Crumbs Feb03

Fried Chicken with Bread Crumbs...

CRISPY FRIED CHICKEN, HOT AND SPICY FRIED CHICKEN and PAN-FRIED CHICKEN are some of the ways to fry chicken cut ups. This time, I am going to share a BREADED FRIED CHICKEN. A very easy and juicy fried chicken that you will surely make again and again. This BREADED FRIED CHICKEN recipe is best if you are planning for a children’s birthday party to be paired with my MEATY SPAGHETTI. You will surely put a smile on your kids face on each bite. FRIED CHICKEN WITH BREAD CRUMBS 1 kilo fresh chicken, cut-up 6 tbsp. kalamansi juice 3 tbsp. salt 2 cups cooking oil 1/4 cup all-purpose flour 2 cups bread crumbs 2 eggs Wash chicken cut-up with running water and drain. In a large bowl, marinate chicken with kalamansi juice and salt for 1 hour. After marinating the chicken, add flour into the chicken cut-ups, coating all chicken cut-up. This is easy when you use your hands in coating the chicken. Put the bread crumbs on a shallow plate. Beat eggs in a separate bowl. Heat oil in a frying pan over medium heat. Dip each chicken cut-up in egg then drop the chicken cut-up into bread crumbs. Make sure to coat chicken cut-up well. Fry the chicken cut-up. Do with the rest of the chicken cut-up. Make sure that chicken should be completely immersed in oil. Do not overcrowd the pan, allowing one inch space between each cut-up. Fry chicken until golden brown and tender, turning the cut-ups, about 6-7 minutes on each side. Use a wire mesh strainer to remove excess oil. Serve with steaming white rice or with a...

Ginisang Kalabasa with Sayote Tops Feb01

Ginisang Kalabasa with Sayote Tops...

Another Pinoy healthy vegetable dish, GINISANG KALABASA WITH SAYOTE TOPS. Kalabasa or Squash is a common vegetable ingredient for Pinakbet. But this time, kalabasa will be the star in our lunch. GINISANG KALABASA with SAYOTE TOPS 1/4 kilo pork, sliced 1/2 kilo squash or kalabasa, peeled, seeded and sliced bunch of sayote leaves cooking oil garlic, peeled and crushed onion, peeled and sliced salt fish sauce or patis Boil sliced pork in 2 cups water, season with salt, covered, about 10 minutes. Separate cooked meat from broth. In a separate pan, heat oil. Saute garlic, about a minute. Then add onions, saute until transluscent, about a minute also. Add boiled meat, saute until they turned light brown. Add sliced squash, stirring occassionaly, about 5 minutes. Then add the remaining pork broth. Season with fish sauce and a little salt. When squash slices are tender, drop sayote leaves. Cook for 2-3 minutes. Serve while hot with steaming white rice. Best with FRIED...

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