- 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
- 1 cup fresh lemon juice
- 2/3 cup sugar
- 1/4 cup water
- Zest of 1 lemon
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.
2 cups confectioner’s sugar
4 tablespoon lemon juice.
Combine the 2 ingredients and more lemon juice if you like it a bit runny.
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.
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
Atsuete Powder/ Annatto Powder, optional
Chopped green onion
3 Boiled Eggs
Saute garlic until golden brown, set aside.
Saute ginger, then add onions until transluscent.
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.
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.
3/4 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.
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.