Mini Kitchen by Angie

Bibingkang Bigas Recipe 💖
Delicious😍❤️
Ingredients
4 cups coconut milk
2 1/2 cup rice
1 1/3 cup sugar
2 1/2 tsp instant dry yeast
1/2 tsp Salt

Instruction:
1. Bring to boil the coconut milk for 5 minutes and cool for 10mins.
2. Clean the Rice (2x wash)
3. add the Warm (Cooked) coconut milk and soak for 4 Hours.
4. Grind soaked Rice until smooth (you can use grinder or Blender)
5. Add the Sugar and Yeast, mix well to distribute completely. Cover the the bowl and let the mixture rise for 1 hour.
6. prepare the banana leaves and the bibingka molder.
7. pour the mixture in the molder top with grated coconut.
8. Cook with fire charcoal up and down for 5mins . With Oven ( bake for 25-30mins in 180 Degree Celsius Pre-Heated Oven)
Enjoy🤗

Lemon Yogurt Chiffon
Ingredients :
4 egg yolks
20g sugar
40g vegetable oil
1/4 tsp salt
1 tsp vanilla extract
80g yoghurt
80g cake flour
4 egg whites
50g sugar

Instructions :

Pour egg yolks and sugar in a bowl. Whisk till sugar dissolves.

Add in the rest of the ingredients and stir to combine.

Fold in sifted flour. Mix till smooth.

In another bowl, whisk the egg whites till frothy.

Add sugar gradually and beat until stiff. Fold in 1/3 of the whites into the yolk mixture till well incorporate. Pour in the remaining egg whites and fold gently till well combine.

Pour into 20 cm chiffon mould. Bake at 180 degrees Celcius for 40 to 45 minutes.

Immediately invert it after removal from the oven. Leave to cool. When the cake is cold, remove from the mould.

Maja Blanca Recipe

Ingredients

2 pcs coconut milk
2 cans of evap. milk
1 can of sweet kernel corn
3/4 pack cheese, shredded
1/4 pack cheese, shredded is for toppings
1/2 k of white sugar
400 grams cornstarch diluted in 4 cups water

Instructions

On a deep pan or pot over medium heat, add the coconut milk, fresh milk, and shredded cheese. Stir well.

Add the sweet kernel corn and white sugar. Stir well then bring to a boil. Adjust to low heat when it boils.

Slowly add the diluted cornstarch while stirring continuously.

Stir vigorously until the mixture reaches your desired thickness.

Transfer to a serving container. Flatten the top by wiggling the container and by using a spatula.

Top with grated cheese.

Allow to cool down then chill for at least 1 hour.
Serve and enjoy your maja blanca!

Pork Binagoongan Recipe

Ingredients

1 tablespoon canola oil
2 pounds pork belly,cut into 1-inch cubes
1 onion, peeled and chopped
4 cloves garlic, peeled and minced
2 tablespoons sauteed shrimp paste
2 large tomatoes, chopped
1/4 cup vinegar
1 cup water
2 Thai chili peppers, chopped
1 teaspoon sugar (see recipe notes)
salt and pepper to taste

Instructions

In a wide pan over medium heat, heat 1 tablespoon of oil.

Add pork cubes and cook until they begin to brown and render fat.

Add onions and garlic and cook until softened.

Add shrimp paste and cook, stirring occasionally, for about 1 minute.

Add tomatoes and cook, mashing with the back of the spoon, until softened and release juice.

Add vinegar and simmer, uncovered and without stirring, for about 2 to 4 minutes.

Add water, chili peppers, and sugar, if using. Stir to combine.

Lower heat, cover, and simmer until pork is fork-tender and sauce is reduced.

Season with salt and pepper to taste. Serve hot with fried eggplant and steamed rice.

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Homemade Jollibee Chicken Joy Recipe

Ingredients

2 kilos chicken, your choice cuts
salt and pepper
cooking oil for deep frying

For the breading:

1 cup all-purpose flour
1 cup cornstarch
1 Tbsp. five spice powder or ngohiong powder
1 Tbsp. garlic powder
1 tsp. fine salt, adjust if necessary
eggs is optional
Instructions

Put the chicken pieces in a bowl and season with salt and pepper. Rub and press each chicken with the salt and pepper so all the pieces is evenly coated.

Next, to make the breading, in a mixing bowl, combine flour, cornstarch, five spice powder, garlic powder and salt.

Stir the dry ingredients using a fork until all the ingredients are evenly mixed.

Heat the oil in the deep fryer or deep frying pan for about 175°C.

Coat a piece of chicken with the breading inside and out. Coat underneath the skin as well.

Do it by pressing each chicken with the breading then shake off excess breading and fry it.

Depending on the size of your fryer and the size of your chicken, you can put 4 to 5 pieces per batch.

Just don’t overcrowd the fryer to avoid the fried chicken to become soggy and loose it’s crispiness.

Cook it for about 15 to 20 minutes in medium fire.
Put the chicken in a paper towel or a rack to drain the excess oil.

Serve with your favorite gravy. Enjoy!

Good morning

This Leche Flan!Melts in your mouth!

10Egg Yolks
1Can Condensed Milk
1Can Evaporated Milk
1Tsp.Vanilla Extract
1Cup White Sugar for caramel

Mix condensed milk,evaporated milk and egg yolks slowly to avoid bubbling..
Strain.. 2,3,4,5times or
kung san kayo masaya!😁
Steam for 1hour or until skewer comes out clean..
Tips:Low heat.😊

SLOPPY JOE

Ingredients

1 pound ground beef

1 small onion, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

1 clove garlic, chopped

1 (14.5 ounce) can petite diced tomatoes

1 cup ketchup

1 tablespoon brown sugar

1 teaspoon yellow mustard

salt and ground black pepper to taste

2 cups frozen whole-kernel corn

1 (16 ounce) package penne pasta

1 ½ cups shredded Colby-Jack cheese

Directions

Preheat oven to 350 degrees F (175 degrees C).

Heat a large skillet over medium-high heat. Cook and stir beef, onion, green bell pepper, red bell pepper, and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.

Stir tomatoes, ketchup, brown sugar, mustard, salt, and pepper into ground beef mixture; reduce heat and simmer until heated through, about 10 minutes.

Bring a large pot of lightly salted water to a boil. Cook corn in the boiling water until cooked through, about 5 minutes; drain.

Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.

Mix corn, pasta, and Colby-Jack cheese into ground beef mixture; pour into a 9x13-inch baking dish.

Bake in the preheated oven until heated through and cheese is melted, about 20 minutes.

Nutrition Facts (per serving)

513 Calories
19g Fat
64g Carbs
25g Protein

What do you think of this recipe? Share your experience to help others.

Southwest chicken and rice. All items from local food pantry. Just toss it all together

1 can diced tomatoes (do not drain)
1 can black beans (drained)
1 can corn (drained)
1 small can green chilies (drained)
1 cup rice
2 cans chicken
Add half cup water
1 pack taco seasoning
Dash black pepper, salt, onion powder, chili powder

Top with shredded cheese, sour cream, taco sauce, whatever your heart desires. ❤️ 😋

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50 min
Prep Time
15 min
Cook Time
35 min
Ingredients
for 6 servings

1 tablespoon olive oil
3 chicken breasts, cubed
salt, to taste
pepper, to taste
4 cloves garlic, minced
2 ½ cups chicken broth (600 mL)
2 ½ cups heavy cream (600 mL)
½ lb penne pasta (200 g), uncooked
2 cups parmesan cheese (220 g)
2 cups mozzarella cheese (200 g)
1 handful fresh parsley, chopped

Preparation
In a pot, heat oil and add chicken.
Season chicken with salt and pepper.
Add garlic, then brown the chicken.
Add broth, heavy cream, and pasta, and bring to a boil.
Cover and reduce the heat to a simmer for 15-20 min.
Turn off heat and stir in 1 ½ cups (165 grams) of parmesan cheese.
Pour half of the pasta into a greased 11×7 inch or 9×13 inch (28x18 cm or 33x23 cm) baking dish.
Sprinkle evenly with 1 cup (115 grams) of mozzarella cheese.
Layer the remaining half of the pasta evenly on top. Sprinkle evenly with 1 cup of mozzarella (115 grams) and ½ cup (55 grams) of parmesan.
Broil 10 - 15 minutes, or until the cheese is golden brown. Remove and sprinkle with fresh parsley.
Enjoy!

50 min
Prep Time
15 min
Cook Time
35 min
Ingredients
for 6 servings

1 tablespoon olive oil
3 chicken breasts, cubed
salt, to taste
pepper, to taste
4 cloves garlic, minced
2 ½ cups chicken broth (600 mL)
2 ½ cups heavy cream (600 mL)
½ lb penne pasta (200 g), uncooked
2 cups parmesan cheese (220 g)
2 cups mozzarella cheese (200 g)
1 handful fresh parsley, chopped

Preparation
In a pot, heat oil and add chicken.
Season chicken with salt and pepper.
Add garlic, then brown the chicken.
Add broth, heavy cream, and pasta, and bring to a boil.
Cover and reduce the heat to a simmer for 15-20 min.
Turn off heat and stir in 1 ½ cups (165 grams) of parmesan cheese.
Pour half of the pasta into a greased 11×7 inch or 9×13 inch (28x18 cm or 33x23 cm) baking dish.
Sprinkle evenly with 1 cup (115 grams) of mozzarella cheese.
Layer the remaining half of the pasta evenly on top. Sprinkle evenly with 1 cup of mozzarella (115 grams) and ½ cup (55 grams) of parmesan.
Broil 10 - 15 minutes, or until the cheese is golden brown. Remove and sprinkle with fresh parsley.
Enjoy!