Lemon Cake

Cake
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter , at room temperature
  • 3 cups sugar
  • 6 large eggs , at room temperature*
  • 1 teaspoon vanilla
  • Grated zest of 2 lemons
  • 1 cup sour cream , at room temperature
Lemon Syrup
  • 1 cup fresh lemon juice
  • 2/3 cup sugar
  • 1/4 cup water
  • Zest of 1 lemon
Directions
Position a rack in the center of the oven and preheat to 325°F. Butter and flour a 10-inch fluted tube (Bundt) pan, and tap out the excess flour.

Sift the flour, baking powder, baking soda and salt together; set aside. Beat the butter and sugar in a large bowl with a hand-held electric mixer on high speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then the vanilla and zest. On low speed, add the flour in 3 additions, alternating with 2 additions of the sour cream, beginning and ending with the flour. Beat until smooth, scraping down the sides of the bowl often with a rubber spatula. Spread evenly in the pan.

Bake until a wooden skewer inserted in the center of the cake comes out clean, about 1 1/4 hours.

Bring the lemon juice, zest, water and sugar to a boil over high heat and cook until it is reduced to 1/2 cup, about 15 minutes. Allow syrup to cool before drizzling onto the cake.

Transfer the cake to a wire rack and cool for 10 minutes. Drizzle half the syrup over the cake. Invert onto the rack and brush with the remaining syrup. Cool completely.

GLAZE:
2 cups confectioner’s sugar
4 tablespoon lemon juice.
Combine the 2 ingredients and more lemon juice if you like it a bit runny.

Munggo Soup

 

2 gatang or 1 and 1/2 cups Mung Beans

6 cups of water or more

Boil Mung beans in water until cooked.

4 cloves Garlic

1 small sliced onion

1 medium tomatoes

1 cup of diced pork

Ampalaya Leaves or Spinach

Sliced Ampalaya, optional

Salt and Pepper to taste.

Boil pork in small amount of water with salt, until it dries out and starts to oil. Set aside.

Saute garlic and onions until onions are translucent.

Add tomatoes, saute until cooked.

Add boiled mung beans with water.

Season with salt and pepper.

Add chicken powder or bouillon.

Add half of the pork. Boil until slightly thick.

Add your ampalaya leaves or spinach.

Serve hot and top with the other half of fried pork.

Top with chicharon if desired.

 

 

ARROZ CALDO

1 whole chicken, cut up into pieces, marinated in fish sauce

2 gatang rice or 1 1/2 cups

6 cups chicken broth

1 head garlic chopped

1 medium onion, sliced

2 to 3 tbsp or more julienne fresh ginger

salt

pepper

Atsuete Powder/ Annatto Powder, optional

Chopped green onion

3 Boiled Eggsdsc_0700

 

Saute garlic until golden brown, set aside.

Saute ginger, then add onions until transluscent.

Add chicken.

Once chicken is thoroughly cooked, add rice.

Sprinkle atsuete/annatto (optional) to desired color.

Add Chicken broth or water with chicken powder broth.

Salt and pepper to taste.

Serve with chopped green onions.

Add boiled eggs if desired.

 

 

Chicken Masala

DSC_0756

2 lbs chicken thighs

1 Package Masala Mix

3 Medium sliced onions

2 TBSP  or more chopped ginger

1 1/2 cups plain yogurt

1 chopped chili (optional)

Mix 1/2 cup water to Masala mix. Add ginger. Marinade chicken for at least 1 hour.

Fry sliced onions until golden brown, set aside. Save some of the oil.

Barbeque the chicken. Save the marinade.

Heat the oil from the fried onion. Add the marinade. Simmer, then add the chicken.

Simmer until the sauce is slightly thick.

Serve withe fried onions and sprinkle with cilantro.

Waffles

DSC_0716
2 eggs
2 cups all-purpose or whole wheat flour
1 tablespoon brown sugar
4 teaspoons baking powder
1/4 teaspoon saltBetty Cr
1 3/4 cups milk
1/2 cup  melted butter
Fresh berries, if desired
  • Heat waffle iron. (Waffle irons without a nonstick coating may need to be brushed with vegetable oil or sprayed with cooking spray before batter for each waffle is added.)
  • In large bowl, beat eggs with wire whisk until fluffy. Beat in remaining ingredients except berries just until smooth.
  • Pour slightly less than 3/4 cup batter onto center of hot waffle iron. (Check manufacturer’s directions for recommended amount of batter.) Close lid of waffle iron.
  • Bake about 5 minutes or until steaming stops. Carefully remove waffle. Serve immediately. Top with fresh berries. Repeat with remaining batter.
  • Adapted from : http://www.bettycrocker.com/recipes/waffles/f4760054-72a9-4316-9377-f636dd58bc8e

Congee Arroz Caldo

 

DSC_07163/4 cup or 1 gatang rice

6 to 8 cups Chicken Broth

4 Tablespoon finely chopped ginger or more

Salt & Pepper to taste

Chopped green onions.

Hard boiled eggs.

1 cup or more Shredded or chopped roasted chicken breast

Boil rice and water. Add 2 Tbsp ginger.

Add salt and pepper to taste.

Add chicken.

Boil until rice is cooked.

Then add the rest of the ginger while it simmers.

Serve with sliced hard boiled eggs and chopped green onions.

Season with fish sauce if desired.

Add golden brown garlic if desired.

 

 

 

BAREFOOT CONTESSA’S OVEN FRIED CHICKEN

Oven Fried Chicken
Ingredients

2 chickens (3 pounds each), cut in 8 serving pieces
1 quart buttermilk
2 cups all-purpose flour
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
Vegetable oil or vegetable shortening

Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.

Preheat the oven to 350 degrees F.

Combine the flour, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 1-inch and heat to 360 degrees F on a thermometer.

Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don’t crowd the pieces. Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees F before frying the next batch. When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside. Serve hot.

Adapted frpm: http://www.foodnetwork.com/recipes/ina-garten/oven-fried-chicken-recipe.print.html?oc=linkback