FAMILY,HEALTH AND HOME: LETS MAKE A DUST PAN OR A GARDEN TOOL

FAMILY,HEALTH AND HOME: LETS MAKE A DUST PAN OR A GARDEN TOOL: A brilliant way to make a plastic dust pan or it could be a garden tool. You dont need to buy it from the store, what you need is an empty...

LI'L KITCHENETTE: CHICKEN/TUNA FILLET AND PORK BELLY COMBINED IN MAN...

LI'L KITCHENETTE: CHICKEN/TUNA FILLET AND PORK BELLY COMBINED IN MAN...: Inventing my menu for the day and I named it "CHICKEN/TUNA FILLET AND PORK BELLY COMBINED in Mango puree and Lemon Zest". I gathered everyt...

CHICKEN/TUNA FILLET AND PORK BELLY COMBINED IN MANGO PUREE AND LEMON ZEST

Inventing my menu for the day and I named it "CHICKEN/TUNA FILLET AND PORK BELLY COMBINED in Mango puree and Lemon Zest". I gathered everything in our freezer  looking for anything to cook for lunch and I only found a sliced of pork belly, 2 (small) slices of Tuna and a Chicken Breast. Surely,  it wouldn't enough for us if I only cook one kind of them. So I  thought of combining chicken, pork including Tuna for Adobo but I was craving for something new  and ended  up to  this recipe (glancing my bottled and still sealed 7 D Mango puree). So this is it!!!!!!

Marinating:

1 chicken breast (thinly sliced top make it 2 slices)

1 Pork belly (cut into halves)

2 slices Tuna (best if on the belly side)

ground pepper

Liquid Seasoning (I used Oyster sauce)

Powdered Seasoning

Salt to taste

Leave for at least 10 to 15 minutes to absorb spices to the meat

In a dish, put a tbsp of Olive/Sesame olive, arrange the marinated meat, pour 1/2 cup of Mango puree and  top with Lemon rind/zest. In baking, try to brush top with its sauce, and when brown try turning the meat to brown the other side. . .  Garnish and serve with tossed green and fruity salad!!!

SORBETES KO (MY SHERBET)

                                                                                              Ingredients

Fruit Puree:

• 2 cups of fruits like frozen mixed berries/strawberries or fresh mango cubes • 1/4 c sugar

The fruits are already sweet by themselves, so it should not need a lot of sugar. Simply combine the fruits and sugar in a small sauce pot and let it simmer over low heat until the sugar dissolves and the fruits begin to cook and break down—about 10 minutes. Let it cool and puree in a blender. This will yield a little over a cup. Set aside.

Custard Base:

• 1 cup fresh or whole milk • 1 can of heavy cream (300 ml or roughly 1 1/3 c per can) • 4 large egg yolks • 1/2 c sugar

 Instructions

1. In a thick bottom sauce pan, combine milk and heavy cream. Place over medium heat and stir every once in a while so a thin film doesn’t form on the top. When bubbles begin to form at the side, turn the heat off and set aside.
2. In a heat-proof glass bowl, whisk the egg yolks until smooth.
3. Cook’s tip       ( Make sure that you have separated the whites from the yolk thoroughly.)
4. Gradually whisk in the sugar until the mixture is thick. Temper the egg yolks by slowly and gradually pouring the milk-cream mixture while whisking briskly. Put the custard mixture back into the sauce pan and continue to cook over low heat. Watch over the mixture and stir frequently until it begins to thicken. You will know that the base is ready when it is thick enough to coat the back of a spoon. Do not overcook as it will result in a curdled mixture. Strain this in a fine strainer to get a smooth texture.
5. Finally, add about 1 cup of the fruit puree and whisk briskly to incorporate air into the mixture. Pour in a freezer-container and as an extra treat sprinkle about another cup of mango or strawberry cubes. Let it freeze at least overnight.
6. Experiment with other flavors like adding 2 c haleyang ube…or 2 c mashed avocado (this can be bland so you can choose to add about ¼ c sugar…
7. Cook’s tip 2: Cover the mixture with a food-grade plastic to prevent frost from developing on top.

CHEESY MANGO CHIFFON CAKE

I used to bake cake especially when there is a family occasion but I let my children choose which cake i would bake and their "Paborito"(favorite) is CHEESY  MANGO CHIFFON CAKE. Here's how it is doin'.

Ingredients :

(A)

2 1/2  cups of all purpose flour

3  tbsp mango essence*optional* 

2 1/2  tsp of baking powder

1  tsp of salt

3/4 cup of white sugar

1/4 bar cheese (grated)

(B)

8 extra-large egg yolks

1  cup Diluted Milk (1/2 c evap milk/1/2 mango puree)

1/2 cup of vegetable oil

(C)

3/4  cup of sugar

8  extra-large egg white

1 tsp of cream of tartar

(D)

1/4 bar cheese (finely grated)

1/4 cup tiny bits of ripe mango

Method:

Pre-heat oven to 325 degree F but my oven is slightly high in temperature so I set at 300 F

1) Sieve all the (A) ingredients in a mixing bowl until well combined.

2) Mix ingredients (B) until well blended and then add in ingredient (A) until smooth.

3) Beat ingredients (C) in mixer on high speed until stiff peak and glossy. It should not fall out when you turn the mixing bowl over. Fold 1/3 of the egg whites into the egg yolks mixture and continue to do so until egg whites is finish. Remember to fold in gently until well mixed.L Lastly fold in the remaining cheese. Do not beat!!

4)Pour batter into a un-greased 10" tube pan, garnish with grated cheese and bits of ripe mango. Bake for 45-50 minutes or used a bamboo skewer to test the cake. Just insert the skewer into the center of the cake and it should comes out clean.

5) Invert cake and let it cool complete in the pan. When is cool, loosen the edge of the pan with knife and remove cake.

6) Cut the cake to 12 pieces or your desire size and serve with tea or coffee.

for topping:(optional)

1 can of all purpose cream (chilled) and powdered sugar blended or beaten with a high speed mixer,  pour on top of the cake and garnish with sliced mango.