BAKING AND DESSERT

TAPIOCA PEARL in COCONUT MILK or “GINATAANG SAGO”

👩‍🍳Here I cooked tapioca pearl in coconut milk with corn kernels, small potatoes, banana and added sugar and purple yam extract to have a purple colour as a sweet tooth for today. It’s been a while seen I prepared this sweetened tapioca pearl. Tapioca or tapioca starch is an almost tasteless starch that is made from the processed and dried cassava root. … Tapioca can be used as an ingredient in cooking, similar to potato or corn starch or sago. As we all know, Tapioca pearls are made from the starch of manioc, the roots of a shrub that was originally native to South or Central America. The raw pearls must be cooked before consumption. In about 30 minutes, they will take on a clear, jelly-like consistency. Tapioca pearls are made from the starch of manioc, the roots of a shrub that was originally native to South or Central America. The raw pearls must be cooked before consumption. In about 30 minutes, they will take on a clear, jelly-like consistency.

Tapioca Pearl in coconut milk or Ginataang sago

YOU NEED…….

200g Tapioca Pearl

3pieces Banana 🍌

1glass of Nata de Coco

1can of Corn 🌽 Kernels

Some Sugar

8pieces of small Potatoes 🥔

400ml Coconut 🥥 Milk

Few drops of Purple Yam Extract

HOW TO…….

BAKING AND DESSERT

NO-BAKE CHEESECAKE with INCABERRIES TOPPING

You can also conjure up a super delicious cheesecake without an oven I‘ll show you how easy it is. Cake without baking, in my opinion, they are not so good for baking because they are very badly damaged in the oven due to high water content. Never mind what are the so-called „no bake“ cakes for! No-bake cakes, as the English name suggests are not baked. They usually have a rather thin base and refreshing cream spread over it, which then sets by cooling it in refrigerator. Often, the no-bake cakes can be prepared really quickly and personally, I particularly like the fact that you save yourself baking and looking back in the oven. Today I conjured up a no-bake cheesecake with very fresh Incaberries topping. The biscuit base is wonderfully crispy, without sugar added in it.

My no-bake cheesecake with incaberries topping

YOU NEED…….

150g grated Biscuits

60g melted Butter

150g Incaberries

2tbsps Lemon 🍋 juice

2 cups of Whipped cream

2 cups of Mascarpone

150g Sugar

HOW TO…….

BAKING AND DESSERT

🇵🇭UBE PALITAW with PURPLE YAM POWDER

#snackprepforfamily #lockdownday24 # covid19

During Lent season in the Philippines specially in the provinces, the so called „KAKANIN“ is very famous and usual seen by Filipino parties and celebrations. This serves not only as dessert but also for snacks or merienda. This is our snack, added purple yam powder and Ube flavor for a change and you know what, it turned out sooo… SUPER!

👩‍🍳FOR MORE SNACK RECIPES:⬇️ https://crazyhomecooking.wordpress.com/2012/01/17/merienda-kakanin-panghimagas-at-iba-pa/

Ube Palitaw

YOU NEED…….

Glutinous rice flour

Some water

Grated Coconut 🥥

White Sugar

Toasted Sesame Seeds , toasted without oil

HOW TO…….

FOOD

🌎🌍🌏NO FLOUR BANANA 🍌 PANCAKE 🥞 with CINNAMON

#snackfor2 #lockdownday18 #covid19

Banana pancakes are easy, yummy and quick to prepare. Taste wonderfully juicy too. The best thing is that you can use overripe, brown bananas 🍌 for this pancakes 🥞 that most people don’t want to eat anymore. 🤪 I got this small bananas the other day from Lidl Supermarket seems nobody cares or want to eat it. These was the rest from my daughter’s smoothie which I also made for her.

No flour banana 🍌 pancake with cinnamon

YOU NEED…….

5 small Bananas or 2 big ones

some Butter

1tsp Baking powder

1tsp Cinnamon powder

3pcs small Eggs or 2 big ones

HOW TO…….

BAKING AND DESSERT

🇹🇭BUA LOI or BUA LOY DESSERT

#dessert #lockdownday10 #covid19

👩‍🍳What is this? Is a Thai dessert, small balls made out of glutinous rice cooked in coconut 🥥 milk with sugar. Others may add purple yam. Here I added purple yam powder, boiled tapioca pearl, and Nata de coco. Happy prepping everyone. This what COVID-19 brought us. At home I’m always trying recipes around the the world not only our very own cuisine.

Bua loi dessert

Maybe you like this too:⬇️

https://crazyhomecooking.wordpress.com/2012/01/17/merienda-kakanin-panghimagas-at-iba-pa/

YOU NEED…….

1 Cup of glutinous rice flour

400ml Coconut 🥥 milk

3tbsps Purple Yam powder

1tsp Salt🧂

1 Cup Sugar or less ( I used Erythritol, sugar alternative)

1 Glass of Nata de Coco

Some Water for pre-cooking rice balls

HOW TO…….

FOOD

🇵🇭DIAN‘s (daughter) SNACK

Turon or Banana Lumpia, as all may know there are different ways, tricks and version of this sweet snack from my country. I for one I did tried and experimented using all variety of bananas that I know. So here‘s another component this time with honey and vanilla flavored using vanilla essence for flavoring.

Dian‘s snack „Turon“

YOU NEED…….

Banana

Vegetable Oil

Honey

Vanilla essence for flavoring

Lumpia wrapper

HOW TO…….

BAKING AND DESSERT

🇵🇭PURPLE YAM and GLUTINOUS RICE CAKE (UBE BIKO)

A traditional sweet usually prepare and eaten during Christmas season particularly in the Philippines. Since I’m in Europe I have to find a way how to cook this with twist according to my family preference. So here is my „Ube Biko“ or Purple Yam and Glutinous Rice Cake topped with „Latik“ or Coconut Caramel and Pistachios with Italian cheese. And because I am diabetic I added Erythritol an organic sweet instead of sugar. Have a try guys, surely you will love this version of mine. Happy prepping and guten Appetit!

My Ube Biko

YOU NEED…….

1liter Coconut Milk

800g Glutinous Rice

10g Pistachios

400ml Coconut Milk for „Latik“ or Coconut Caramel

200g Erythritol

10ml Ube flavor

80g Italian cheese

some Banana leaves

Purple Yam powder

HOW TO…….

SEAFOODS AND VEGETABLES

A TYPICAL MEAL

Today’s lunch I cooked mackerel sinigang with zucchini (Mackerel in sour soup with Courgettes).

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Filipino palate is a bold combination of sour and spicy sweets. I should say it can be said that it is extravagant because the Filipino food is often delivered in a single presentation, the participant is a simultaneous visual feast, aromatic bouquet and a taste appetizer. Dinner and lunch still the main meal. Compared with other countries snacking is normal and it is possible that a person eats five meals a day.
Philippines itself has evolved over the centuries under the influence of different cultures. It was of Chinese, Malay, Spanish and has been influenced to a lesser extent by American and Indian culture which has resulted in a unique multi-cultural blend of ingredients and dishes. The dishes range from a simple meal of fish and rice to rich paellas and cocidos. Some popular dishes include sinigang, lechon, longanisa, tortas, adobo, Kaldereta, kare-kare, pancit, lumpia, and halo-halo which is good and popular during high summer season.

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And for afters we had these fruits avocado, apple and mandarin! 😉
Since I’m diabetic we prefer to have more fruits than sweets or dessert. After all the two kids are got used to it.

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And for my two kids I cooked Spirali Tricolore with Champignon-Mozzarella-Peeled Tomatoes-Basil Leaves (Pasta with Champignon-Mozzarella Sauce). Because they don’t eat much mackerel specially if it is cooked with soup and vegetables. They prefer fried or fried with a little bit of sauce.

YOU NEED…….

* 250g Champignon
* 500ml Butter Milk
* 250g Sour Cream
* Some grated Mozzarella Cheese
* 500g Spirale Tricolore (Pasta)
* 3tbsps. Butter
* Salt to taste
* Herbs (Italian Herbs)
* 5pcs. medium-sized peeled Tomatoes
* Some Basil Leaves fresh or dried (I used dried)

HOW TO…….

** Cooked pasta according to package instruction al dente.
** Heat a pan or caserole, melt butter saute tomatoes and champignon. Add herbs, basil leaves, butter milk and sour cream. Cook for about five minutes. Season with salt and pour sauce to pasta topped with mozzarella chesse. Serve while hot. Happy Cooking and Guten Appetit 😉

ABOUT

BIRTHDAY: FOOD SPEND FOR COLLEAGUES

For birthdays, it is common in my company that the birthday child brings a meal plus cake or dessert. As a celebration with colleagues.

SOTANGHON with SHRIMPS

Since they love my Sotanghon with chicken breast and shrimps, I always cook it for them about two and half kilo Sotanghon for fifteen people. Some of them tried to cook it at home I just gave them my personal recipe but everybody saying that it turned out not as good as mine. They would love to have it at work from me. 😉

LUMPIANG SHANGHAI

And not to forget the Lumping Shanghai and sometimes spring rolls. Most of the time they would ask me for spring rolls without ground meat. They also love my version pure vegetables in it. Like cabbage or pechay, carrots, mung bean sprouts (togue), potatoes, green beans and spring onions. I use to bring it alternately for option.

GUGLEHUPF

For cake this time my daughter baked a Guglehupf. It was her recipe for them to try.
We always have fun while eating and everybody are helping for setting the table everytime we have celebretion. Besides of celebration we also have our breakfast together whenever we have duty on Saturdays. Having fun and good time together while having our breakfast.

BAKING AND DESSERT

DIDI’s PANCAKES (my daughter)

This was included in our EASTER MONDAY’s BRUNCH (yesterday). My daughter’s pancakes without sugar, instead salt because of me 😉 as a diabetic I always take an extra care with my sugar.

Didi's PANCAKE with CHOCO SYRUP

My two kids loves to eat it with variety of sauce and syrup like ahorn syrup, maple-flavored pancake syrup, marmalade or jam (usually strawberry flavoured), and chocolate. As you could see picture above!

DIDI's PANCAKES

I l ❤ ve it, without sugar salt instead and too fluffy 🙂
Before I used to eat it with blueberry jam, since I'm a diabetic have to omit.

DIDI in my KITCHEN in ACTION

See how she is l ❤ ves to stand in my kitchen just for her pancakes. In action always wether pancakes, puto or any sweet that she loves to prepare.
This Recipe covers for 6 Persons:

YOU NEED…….

* 120g Flour
* 1/4 Liter Milk
* 1 Egg
* 1 Pinch Salt
* some Vegetable Oil

HOW TO…….

* Combine all ingredients in a bowl with a whisk or blender, blend all together until a smooth, liquid dough is formed.

* Heat a pan put with little oil and add the dough do not give too much dough otherwise the pancake is too thic. If it is slightly brown, flip the pancake.

* While still hot, fill with jam or fruit puree, or possibly your desire syrup, or sauce just like my two kids by this time with chocolate pour over.

In Austria PanCakes are called “PALATSCHINKEN”. Why “PALATSCHINKEN”?
It has been told that the name PALATSCHINKEN or PANCAKE is originally from the Romanian and there was derived from the Latin placenta for cakes and then the Hungarian (Palacsinta) in large parts of Central Europe on borrowed (Austria, Czech Republic, Slovenia, Croatia, etc.). Crepes are thinner and finer than the usual pancakes and eaten both savory and sweet filled in Austria, Hungary and the Balkans. The ranges of plugs (Quark), jam, nuts, coconut, ice cream, chocolate vegetables like spinach to meat (minced meat).