Sunday, January 3, 2010

Fantasy Cake

A cake recipe that my grandmother used to make.

1 cup cake flour, shifted
1/2 cup refined sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
4 eggs, separated
1/4 cup oil
1/4 cup pineapple juice
2 tbsp. water
1/2 tsp. vanilla
1/4 tsp. cream of tartar
1/4 cup. sugar

1 cup whipping cream
1/4 cup powdered sugar
3 tbsp. hot water
1 tbsp. unflavored gelatine
2 tbsp. strawberry jelly

preheat oven at 350F.

shift first 4 ingredients together 3 times. set aside

combine egg yolks, oil, pineapple juice, water and vanilla. beat until smooth

put dry mixture in a deep bowl and pour in the liquid ingredients. blend well. set aside

beat eggwhites until foamy. add cream of tartar. beat until you get a smooth peaks.

gradually add sugar while beating continusly. whip until stiff but not dry.

fold the batter in the eggwhites. pour into a greased 9" round pan. bake for 20 mins. cool

Icing: beat cream over some cracked ice until light and fluffy

gradually add powdered sugar while beating.

dissolve gelatine in hot water until clear.

gradually pour into the whipped cream. beat vigoruosly until well blend.

flavor with strawberry jelly.

frost the prepared cake

garnish with pineapple slices and marshmallows, if desired


Saturday, January 2, 2010

Chicken Chow Mein

Chow mein, another Chinese recipe that is commonly found in the Philippines. Sometimes or commonly know as "pancit"

1/2 kg. chicken breast, cut into thin strips
1/4 kg. bijon (South‐East Asian; noodles made from fermented maize kernels and cornflour. <- from
3/4 cup pineapple tibits, well draied (reserve syrup)
1-1/2 cup chicken stock
1 clove garlic, crushed
1 red bell pepper cut into rings
3/4 tbsp. soy sauce
1/4 cup spirng onions, sliced thinly
1 tbspn. corn starch dissolved in pineapple syrup
salt and pepper to season

sprinkle 1-1/2 teaspoons of salt over chicken strips. set aside

fry bijon in 6-8 spearate batches, one at a time until crisp but not brown

saute garlic until golden brown

remove from pan

stir fry bell peppers, set aside

fry chicken strips in same oil till slightly brown. add stock, soy sauce, pepper and garlic. simmer

add pineapple tibits and syrup

simmer for another 2 mins

add bell peppers and spring oninos.

arrange on top of fried bijon.

served immedietly


Friday, January 1, 2010

Twin Seasons

a super refreshing easy recipe

2 cups Pineapple juice
1/2 cup Soursop(Guyabano) puree
1 1/2 cups water
1/2 cup white sugar
8 oz. Sprite

dissolve sugar in 1/2 cup boiling water. cool

combine with pineapple juice, guyabano puree and water

add sprite before serving.

served iced