*Wendy Gaynor’s ‘Perfect’ Chocolate Chunk Cookies

8 ounces (2 sticks) unsalted butter, at room temperature
1 cup packed dark brown sugar
1/2 cup granulated sugar
2 large eggs
2 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 teaspoon pure vanilla extract
4 cups semisweet chunks (preferably imported).

1. Place the butter in a large bowl and cream at high speed until fluffy. Add the sugars and beat until light and fluffy, about 4
minutes, scraping down sides of bowl occasionally. Beat in eggs, one at a time, until completely mixed.

2. In a separate bowl, mix flour, salt and baking soda. Add to the butter mixture at low speed until just combined and add vanilla extract. Beat on medium speed, scraping bowl down, until blended. Do not overmix.

3. Add chocolate chunks and mix till thoroughly combined. Refrigerate batter until cold, preferably overnight.

Continue Reading…

This is the buko pandan that I ate at my cousin’s birthday party. The taste of Buko pandan dessert never fails to tempt me. The green and white colors lures you to take a bite. Here is a buko pandan recipe . If you want a sugar free buko pandan recipe, try ,Gene Gonzales recipe

Continue Reading…

Technorati Tags: Buko pandan

I’m always on the lookout for yummy kakanin that the stall owner actually owns. In most kakanin stands in the malls or the supermarkets, the supply of kakanin is actually bought wholesale. Over at the Shopwise supermarket along the E. Rodriguez (C-5) avenue, I found the “Only N D Phils” kakanin stall by the basement. Just looking at the display gave me an idea that this particular kakanin stall made their own kakanin

First of all, the bilao is not large. Secondly. the top filling is thicker and not dry. I asked the owner if she made the kakanin herself. Yes, her production center is located in Bulacan. I wanted to taste a piece and decided on the Cassava cake.
Continue Reading…

Sinigang is a Filipino soup dish with a tamarind base which is well known for its sour taste and the variety of ingredients that you can put in it. The dish often incorporates fish (bangus), pork, shrimp, or beef, along with vegetables like string beans, kangkong, okra, pepper, radish, and kamatis (tomato). Sinigang has always been a childhood favorite and is still one of those dishes that can make my mouth water upon merely hearing its name. For some reason, I can’t stand the taste of shrimp sinigang or sinigang na bangus; my favorite kind is beef sinigang though pork sinigang is good too.

The best kind of sinigang is one that’s mouth-curdling sour but with the right amount of salt and spiciness. I attempted to make beef sinigang a couple of months ago and I’ve yet to achieve the precise flavor I love in my sinigang. But here’s the recipe I used if you’d like to give cooking sinigang a shot:

INGREDIENTS

2 cloves crushed garlic
1 onion
6 medium-sized tomatoes
1 tbps patis
1 kilo beef, cut in serving pieces
6 cups water
3 cups kangkong leaves
2 pieces long sili
1 1/2 tsps salt
3 cups crushed tamarind
1 pc tamarind broth cube (optional)

Saute the garlic in cooking oil until golden brown. Add onions and cook until they become transparent. Toss in the tomatoes and the tamarind, then add the patis. Put in the beef and cook covered for five minutes. Pour in the rice water and cover tightly. Let boil. As soon as it boils, reduce the heat and simmer until beef becomes tender. Put in the kangkong and sili then season with salt.

One of the best tasting kare-kare in town can be eaten at Serye aside from Barrio Fiesta. Right after visiting my son’s grave at Loyola Memorial (in Paranaque), we went to visit Serye located just nearby. I was just expecting to take a snack but my daughter wanted kare-kare.

Continue Reading…