recipes

Oven Roasted Lechon Belly Roll

This Oven Roasted Lechon Belly Roll recipe will make any celebrations more festive and I am pretty sure you will be proud of yourself after achieving the crispiness you are looking for in a Lechon Liempo. I actually was so happy when I made this during Christmas 2020. That year was tough, but having this on our table makes me realize that anything is possible if you put your mind into it. This is one of my biggest achievements in the kitchen for 2020. It can be lame for others, but for me it is huge.

This Lechon Liempo is cooked in the oven as opposed to the traditional way of preparing it. Traditionally, Lechon is cooked by rotating it over a bed of hot charcoal until the skin is brown and crispy. Oven technique is so much easier, resulting to closer to the traditional way.

How to Make Oven Roasted Lechon Belly Roll?

Start by laying the pork belly on a flat surface. Make sure that it is free from ribs (no bones, just the meat). You can ask the butcher to remove it for you or you can slice it out yourself. Rub salt and pepper all over the meat (not the skin) and let it stand for 15 minutes. Next, arrange the ingredients you need for the inside of the belly such as the lemongrass, scallions, and onion slices. Roll the pork belly same as where the lemongrass lies (just like you do in sushi). Making sure the ends of the lemongrass is out on both sides. Using a kitchen twine, tie the rolled pork belly around. Secure it tight so that the meat holds its shape and the insides won’t come out. Rub oil all over the skin. In a preheated oven, roast the pork belly for 2 hours. Take the pork belly out of the oven and brush the skin with milk. Put it back in the oven and continue roasting for 30 minutes or until the skin is brown and crispy. Remove from the oven and let it cool down for 15 minutes before slicing. Serve with Homemade Lechon Sauce.

You may also like my other Pork Belly Recipes:

Lechon sa Oven (Roasted Pork)

MindFood: Sticky Pork Belly with Steamed Coconut Buns

Braised Five-Spice Pork Belly

Binagoongan Baboy

Bicol Express

Adobong Bicol

Oven Roasted Lechon Belly Roll Recipe

INGREDIENTS:

1 slab pork belly (ribs removed)

salt and pepper

3 stalks lemongrass

3 pieces scallions

1 medium red onion, sliced

1 tablespoon oil (canola or vegetable)

2 tablespoons fresh milk

INSTRUCTIONS:

  1. Lay the pork belly on a flat surface, skin facing down. Rub the salt and pepper all over the meat (not the skin). Let it stand for 15 minutes.
  2. Arrange the lemongrass, scallions, and onion slices on meat part of the belly. Roll the belly same as where the lemongrass lies (like you do in a sushi). Making sure the ends of the lemongrass is out on both sides. Using a kitchen twine, tie the rolled pork belly around. Secure it tight so that the meat holds its shape and the insides won’t come out. Rub oil all over the skin.
  3. Preheat oven to 350 degrees F or 175 degrees C. Arrange the pork belly roll in a roasting pan and roast it for 2 hours.
  4. Remove the pork belly from the oven and brush with fresh milk. Put it back into the oven and continue roasting for 30 minutes or until the skin is brown and crispy.
  5. Remove the pork belly roll from the oven and let it cool down for 15 minutes before slicing. Serve with Homemade Lechon Sauce.

Serve and enjoy this Oven Roasted Lechon Belly Roll with family and friends!

NOTES:

  • The slab of pork belly should be 1.5 inches thick and bones removed. Ask the butcher to remove it for you or you can do it yourself at home.
  • Rub salt and pepper only into the meat, not on the skin. We don’t want the skin to crack like what we do in Oven Baked Lechon Kawali.
  • Lemongrass, scallions and onion slices are the vital part of this recipe. These ingredients give the aroma and the taste we look for in a traditional lechon.
  • Using a kitchen twine, tie the rolled pork belly around. Secure it tight so that the meat holds its shape and the insides won’t come out. To be honest, I thought I tightened it up enough, but once it cooks the pork gets smaller which will result it to loosen up. Good thing it held its shape but it’s not as round as log as I would like to be. Don’t make the same mistake I did. Tie that pork belly very tightly.
  • Always check the pork belly from the window of the oven. Do not open the oven to ensure even cooking. Not all ovens are the same, so always check.
  • Fresh milk makes the skin crispier, so after 2 hours of roasting, remove the pork belly from the oven and brush milk on the skin. Continue roasting it for additional 30 minutes or until the skin is brown and crispy.

Made this? Tag me on Facebook @asliceofkateph and Instagram @asliceofkateph and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.

If you tried and loved this Oven Roasted Lechon Belly Roll recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.

recipes

Buffalo Wings

Who doesn’t love Buffalo Wings? My husband and I are in love with this dish. Golden and crispy chicken wings with buffalo sauce… Oh, a perfect match! In case you don’t know, buffalo sauce is simply a mixture of melted butter and hot sauce. In this recipe, I use sriracha, but of course, you can use any brand you prefer. Add more hot sauce if you are more on that very hot and spicy type.

Lately, I barely fry chicken. I prefer baking them because it is less messy, easier, and it is not time-consuming. All you need to do is just bake, set the time and leave. Unlike when frying, you have to watch the chicken constantly or they will end up burned. We definitely don’t like that. You would think that it would end up soggy, but it is actually not. The key to perfect crispiness is putting the chicken wings on a wire rack on top of a baking sheet. This ensures that the skin is crispy and resembles fried chicken. There’s a scientific explanation about it. The wire rack on top of the baking sheet allows air to circulate underneath the chicken wings. Thus, the chicken wings will cook evenly.

How to Make Buffalo Wings?

Preheat oven to 400 degrees F (200 degrees C) and place a wire rack over a baking sheet. Toss chicken wings with oil and season with garlic powder, salt and pepper into a large bowl. Let it stand for about 10-15 minutes. Transfer to prepared baking sheet with a wire rack. Bake the chicken until golden and crispy, about 50-60 minutes. Flip the wings halfway through. Whisk together hot sauce and honey in a small saucepan over low-medium heat. Bring to simmer then stir in butter. Cook the sauce until butter is melted and the sauce is slightly reduced about 2-3 minutes. Heat broiler on low. Transfer baked wings to a bowl and toss with buffalo sauce until the chicken are fully coated. Return chicken wings to the baking sheet and broil. Watch it carefully. Cook until the sauce caramelizes, about 3 minutes. Best serve with vegetable sticks and ranch dressing.

You may also like my other chicken recipes:

1 Keto Buffalo Chicken Wings

2 Crispy Fried Chicken

3 Korean Coconut Fried Chicken

4 Buter Chicken

5 Chicken Mami (Filipino Chicken Noodle Soup)


Buffalo Wings Recipe

INGREDIENTS:

1 kilogram (2 pounds) chicken wings

2 tablespoons vegetable oil

1 teaspoon garlic powder

kosher salt

ground black pepper

1/4 cup hot sauce (sriracha)

2 tablespoons honey

4 tablespoons butter

FOR SERVING:

ranch dressing

carrot sticks

celery sticks

INSTRUCTIONS:

  1. Preheat oven to 400 degrees F (200 degrees C) and place a wire rack over a baking sheet.
  2. Toss chicken wings with oil and season with garlic powder, salt and pepper into a large bowl. Let it stand for about 10-15 minutes. Transfer to prepared baking sheet with a wire rack.
  3. Bake the chicken until golden and crispy, about 50-60 minutes. Flip the wings halfway through.
  4. Whisk together hot sauce and honey in a small saucepan over low-medium heat. Bring to simmer then stir in butter. Cook the sauce until butter is melted and the sauce is slightly reduced about 2-3 minutes.
  5. Heat broiler on low. Transfer baked wings to a bowl and toss with buffalo sauce until the chicken are fully coated.
  6. Return chicken wings to the baking sheet and broil. Watch it carefully. Cook until the sauce caramelizes, about 3 minutes.
  7. Best serve with vegetable sticks and ranch dressing.

Serve and enjoy these Buffalo Wings with family and friends!

NOTES:

  • Marinade the chicken for at least 10 minutes before putting it in the oven.
  • Place a wire rack on a baking sheet for a crispy result.
  • Make sure to cook the chicken until golden brown and the skin is crispy.
  • Slightly reduce the sauce before pouring it to the chicken.
  • Toss the chicken until fully coated with sauce. This ensures goodness in each bite.

Made this? Tag me on Facebook @asliceofkateph and Instagram @asliceofkateph and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.

If you tried and loved this Buffalo Wings recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.
recipes

No Meat Chop Suey (Filipino-style Stir Fry Vegetables)

Typically, Filipino Chop Suey is composed of meat and vegetables, but today I’m cooking No Meat Chop Suey that includes only vegetables and no meat, obviously. This recipe is good for vegetarians and vegans, or for those people who sometimes get sick of eating meat (just like me in some days).

What is Stir Fry? It is basically a mixture of colorful vegetables cooked in a sweet and savory thick sauce. It is very easy to make, requires simple ingredients and less than 30 minutes to cook.

It is either you have a busy day and have no energy to make fancy dinner or you only have a few ingredients left in your fridge, and that is why you are here. To be honest, I made this recipe because those are the only ingredients that were left in the fridge. No meat. And so I said, why not make stir fry? That’s the easiest dinner I can make with just a few ingredients. So let’s begin.

How to Make No Meat Chop Suey (Filipino-style Stir Fry Vegetables)?

First, let us heat cooking oil in a wok or pan over medium-high heat. Then saute onion. Once the onion is transparent, add the garlic and continue until it is fragrant. Add carrots, cauliflower and broccoli. Stir for 2 minutes. Add cabbage, bell pepper and celery. Toss and stir for 2 minutes. Add soy sauce, oyster sauce and water. Let it boil for 5-7 minutes. Then let us make the slurry. In a small bowl, add 1 tablespoon of cornstarch and dilute in 1/2 cup water. Add the slurry sauce onto the vegetables. Toss, cover and cook for 2-3 minutes. Transfer to a serving plate and serve.

You may also like my other vegetable recipes:

1 Kalabasa, Carrots and Malunggay Ukoy (Okoy)

2 Vegetable Curry

3 Laing (Dried Taro Leaves with Coconut)

4 Avocado Tuna Salad

5 Ginataang Pork with Kalabasa and Green Beans


No Meat Chop Suey (Filipino-style Stir Fry Vegetables) Recipe

INGREDIENTS:

3 tablespoons cooking oil

4-5 cloves garlic, minced

1 large yellow onion, sliced

1 medium carrot, sliced crosswise into thin pieces

1 1/2 cup cauliflower florets

1 1/2 cup broccoli florets

1 1/2 cup cabbage, chopped

12-15 pieces snow peas

1/2 cup red bell pepper, sliced into squares

2 stalks celery, chopped

1/4 teaspoon ground black pepper

2 tablespoons cup soy sauce

1 tablespoon oyster sauce

1/4 – 1/2 cup water

FOR THE SLURRY:

1 tablespoon cornstarch

1/4 cup water

INSTRUCTIONS:

  1. Heat cooking oil in a wok or pan over medium-high heat.
  2. Saute onion. Once the onion is transparent, add the garlic and continue until it is fragrant.
  3. Add carrots, cauliflower and broccoli. Stir for 2 minutes.
  4. Add cabbage, bell pepper and celery. Toss and stir for 2 minutes.
  5. Add soy sauce, oyster sauce and water. Let it boil for 5-7 minutes.
  6. MAKE SLURRY: In a small bowl, add 1 tablespoon of cornstarch and dilute in 1/4 cup water. Add the slurry sauce onto the vegetables. Toss, cover and cook for 2-3 minutes.
  7. Transfer to a serving plate and serve.

Serve and enjoy this No Meat Chop Suey (Filipino-style Stir Fry Vegetables) with family and friends!

NOTES:

  • Use fresh vegetables only. Do not forget to wash the vegetables properly before chopping and cooking.
  • You can add meat to this dish if you like, it is really up to you.
  • You can add more vegetables that you prefer, I suggest baby corn or beans.
  • Do not overcook the vegetables.
  • It is best eaten with steamed white rice, fried noodles or on its own.

Made this? Tag me on Facebook @asliceofkateph and Instagram @asliceofkateph and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.

If you tried and loved this No Meat Chop Suey (Filipino-style Stir Fry Vegetables) recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.
recipes

Butter Chicken

Butter Chicken is simply a mixture of chicken in tomato gravy, rich in butter and cream. It often looks very similar to Tikka Masala. The only difference is the number of spices the Tikka Masala has, the Butter Chicken, on the other hand, is more buttery, creamy and sweet.

Butter Chicken is originated in Delhi, India sometime during the 1950s. It was developed by Moti Mahal by chance, by mixing leftover chicken in tomato gravy rich in butter and cream. Today, there are store-bought Butter Chicken sauces available to anybody who wants a quick and easy dinner. I have to admit, I have been using store-bought Butter Chicken sauces before to make Easy Butter Chicken until I discovered this Butter Chicken Recipe from Scratch.

How to Make Butter Chicken from Scratch?

Combine chicken and all the ingredients for the chicken marinade in a bowl. Marinate for 30 minutes to an hour or even overnight. In a large skillet or pot, cook the chicken pieces over medium-high heat. Cook them in batches to not overcrowd the pan. Fry until browned, about 3 minutes on each side. Once cooked, set aside and keep warm. In the same pan, heat butter. Saute the onions about 6 minutes or until they start to sweat. Scrape up any browned bits stuck on the bottom of the pan. That will add flavor to our Butter Chicken. Saute garlic and ginger for a minute or until fragrant, then add the spices; ground coriander, cumin and garam masala. Cook for about 20 seconds or until fragrant, stirring occasionally. Now add crushed tomatoes, chili powder and salt. Simmer for about 10-15 minutes. Again stir occasionally until sauce thickens and becomes a deep brown-red color. Remove from heat, scoop mixture into a blender and blend until smooth. Add a couple of tablespoons of water if needed to help it blend (you can add up to 1/4 cup). Pour the pureed sauce back into the pan. Stir the cream, sugar and crushed kasoori methi (or fenugreek leaves) together with the sauce. Add the chicken with juices back into the pan and cook for 8-10 minutes more until chicken is cooked through. Make sure that the sauce is thick and bubbling. Garnish with chopped cilantro and serve with hot garlic butter rice and Naan bread.

You may also like my other chicken recipes:

Crispy Fried Chicken

Filipino Skinless Chicken Longganisa (Sausage)

Korean Coconut Fried Chicken

Buttermilk Tempura Crispy Chicken


Butter Chicken Recipe

INGREDIENTS:

FOR THE CHICKEN MARINADE:

28 oz (800g) boneless and skinless chicken thighs or breasts cut into bite-sized pieces

1/2 cup plain yogurt

1 1/2 tablespoons minced garlic

1 tablespoon minced ginger (or finely grated)

2 teaspoons garam masala

1 teaspoon turmeric

1 teaspoon ground cumin

1 teaspoon red chili powder

1 teaspoon of salt

FOR THE SAUCE:

2 tablespoons olive oil

2 tablespoons butter (or 1 tablespoon butter + 1 tablespoon oil)

1 large onion, sliced or chopped

1 1/2 tablespoons garlic, minced

1 tablespoon ginger, minced or finely grated

1 1/2 teaspoons ground cumin

1 1/2 teaspoons garam masala

1 teaspoon ground coriander

14 oz (400 g) crushed tomatoes

1 teaspoon red chili powder (adjust to your taste preference)

1 1/4 teaspoons salt (or to taste)

1 cup of heavy or thickened cream (or evaporated milk to save calories)

1 tablespoon sugar

1/2 teaspoon kasoori methi (or dried fenugreek leaves)

INSTRUCTIONS:

1. TO MARINATE: In a bowl, combine chicken with all of the ingredients for the chicken marinade. Marinate for 30 minutes to an hour (or overnight if time permits).

2. TO COOK: In a large skillet or pot, cook the chicken pieces over medium-high heat. Cook it in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Once cooked, set aside and keep warm.

3. Heat butter in the same pan. Saute the onions for about 6 minutes or until they sweat. Scrape up any browned bits stuck on the bottom of the pan (this adds flavor to the dish). 

4. Saute garlic and ginger for 1 minute or until fragrant, then add other spices; ground coriander, cumin and garam masala. Cook for about 20 seconds or until fragrant, while stirring occasionally.

5. Add crushed tomatoes, chili powder and salt. Simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown-red colour.

6. Remove from heat, scoop mixture into a blender and blend until smooth. Add a couple tablespoons of water to help it blend (you can add up to 1/4 cup). Work in batches depending on the size of your blender.

7. Pour the puréed sauce back into the pan. Stir the cream, sugar and crushed kasoori methi (or fenugreek leaves) together with the sauce. Add the chicken with juices back into the pan and cook for 8-10 minutes until chicken is cooked through. Make sure that the sauce is thick and bubbling.

8. Garnish with chopped cilantro and serve with steamed garlic rice and Naan bread.

Serve and enjoy this Butter Chicken with family and friends!

NOTES:

  • To thin out the sauce, add a tablespoon or two of butter or ghee at the end of cooking, and gently simmer it through. You may also add a small amount of water instead of butter.
  • Let the tomatoes cook for at least 10-15 minutes until they are almost dry on your pan. That’s the trick to making a great Butter Chicken sauce.
  • Alternatively, you can use evaporated milk instead of heavy whipping cream.
  • You can prepare the sauce ahead of time. Allow it to cool completely and store it well. Refrigerate for up to 2 days.
  • This is perfect served with garlic rice and Naan bread.

Made this? Tag me on Facebook @asliceofkateph and Instagram @asliceofkateph and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.

If you tried and loved this Butter Chicken recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.

recipes

Korean Army Stew – Budae Jjigae (부대찌개)

Do you want to learn how to make a popular Korean hot pot dish called Budae Jjigae (Army stew or Army base stew)? This Korean Army Stew is an American infused stew loaded with spam, sausages, cheese, ramen noodles, kimchi, and much, much more!

Did you know that Budae means military base in Korean, but Budae Jjigae is translated into “Army Stew” or “Army Base Stew”? It is also called spicy sausage stew, made with ham, sausage, spam, baked beans, kimchi, and gochujang and more ingredients can be added like fish cakes, tofu, rice cakes, noodles, and cheese.

How to Make Korean Army Stew – Budae Jjigae (부대찌개)?

It is simple as ABC, all you need to do is to cut all the meats and vegetables you need for this recipe. Place onions in the bottom of the pot and arrange all the meats (spam, and sausage) tofu and rice cakes (tteokbokki) around the pot, making a space in the middle. Place the kimchi, spring onions and gochujang in the middle. If you want to add baked beans and marinated minced beef, you can do so. Now, pour the beef broth in the pot and mix it up a little by scooping the soup and pouring it into the middle of the pot to distribute the gochujang. Add the ramen noodle and sliced cheese on top. Serve on a table and boil over low heat using a portable gas stove.

You may also like my other stew recipes:

Coconut Beef Stew

Braised Beef Stew

Kare-Kare (Beef or Pork Stew with Peanut Butter Sauce)


Korean Army Stew – Budae Jjigae (부대찌개) Recipe

INGREDIENTS:

1 white onion

1 can of Spam

4 sausages

1/2 extra firm tofu

1/2 cup rice cake (tteokbokki)

1 stalk spring onion

1 cup of Kimchi

2 tablespoons gochujhang

4 cups of beef bone broth

1 instant Ramen noodle

1 sliced cheddar cheese

OPTIONAL:

3 tablespoons baked beans

60 grams (1/2 cup) minced beef, marinated (see marinade sauce ingredients)

BEEF MARINADE SAUCE:

1/2 tablespoon soy sauce

1 tablespoon cooking wine

1 teaspooon minced garlic

pepper

INSTRUCTIONS:

  1. Cut tofu and kimchi. Slice onion and spring onion. Set aside.
  2. Cut ham and sausage. (Optional: Boil to remove oil).
  3. If you’re using marinated minced beef: Marinate it with 1/2 tablespoons soy sauce, 1 tablespoon cooking wine, 1 teaspoon minced garlic and pepper for 10 minutes.
  4. Place ham and sausage, tofu and rice cakes (tteokbokki) around the pot. Making space in the middle.
  5. In the middle of the pot, put spring onions, kimchi and gochujhang. Add baked beans and marinated minced beef, if desired.
  6. Mix the sauce ingredients, pour beef bone broth and boil for 5 minutes.
  7. Put ramen and sliced cheddar cheese in, and continue boiling until it’s cooked.

Serve and enjoy this Korean Army Stew – Budae Jjigae (부대찌개) with family and friends!

NOTES:

  • If you want to make your own gochujang sauce, in a small bowl, simply mix 1 tablespoon red pepper powder, 1 tablespoon red pepper paste, 1 tablespoon soy sauce, 1 tablespoon minced garlic, salt, and pepper.
  • Arrange meats, vegetables and rice cakes nicely around the pot. Make sure to leave space in the middle of the pot for sauces and other ingredients.
  • Use a quality beef bone broth for a rich, nice flavor. You can make your own broth or buy from a store.
  • Use portable gas stove, place in the middle of the table. Once everything is arranged in the pot, start boiling it in low heat. Make sure to at least give the meat and rice cakes some time to cook before adding the ramen noodles and sliced cheese.
  • Budae Jjigae or Korean Army Stew is best served with Banchan or side dishes. We had egg omelet, marinated spinach, and Korean Stir Fry Fish Cakes (Odeng / Eomuk Bokkeum) 오뎅볶음

Made this? Tag me on Facebook @asliceofkateph and Instagram @asliceofkateph and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.

If you tried and loved this Korean Army Stew – Budae Jjigae (부대찌개) recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.
recipes

Keto Chocolate Cake

This Keto Chocolate Cake is too good to be true. It is an exceptionally delicious cake without any flour or coconut flour. Do I need to say more? There’s no oil in this recipe and the best of all, it is sugar-free because I’m using Natvia Sweetener that was gifted to me by Natvia Living. Thank you so much!

You should really try this Keto Chocolate Cake recipe, either you’re on a Keto diet or not. It is really worth a try. It is quite simple to make and can definitely go against any cake mix you can buy in stores. It is dense and fudgy and can be served in a get-together, parties, and special occasions. If you want a double layer, just double the recipe. Also, for this recipe, I used my Keto Buttercream Frosting Recipe.

How to Make Keto Chocolate Cake?

Basically, mix all together in a large bowl. Add the dry ingredients first then the wet ones. Mix them very well. Pour the batter into prepared baking pans (lined with parchment paper). Spread the batter to smoothen the top. If it is challenging, you can use another parchment paper to smoothen the top. Bake in the preheated oven for 14 minutes or until it firms up. Let it cool completely before frosting.

You may like my other Keto or Chocolate Cake recipes:

Keto Brazo de Mercedes

Perfect Chocolate Cake

Crazy Chocolate Cake


Keto Chocolate Cake Recipe

INGREDIENTS:

1 1/2 cups fine almond flour

1/3 cup erythritol sugar

1/4 cup cocoa powder

2 1/4 teaspooon baking powder

1/2 teaspoon salt

3 eggs

1/3 cup water or milk of choice

1 1/2 teaspoon vanilla extract

INSTRUCTIONS:

  1. Preheat oven to 350 degrees F (180 degrees C). Grease an 8-inch pan and line it with parchment.
  2. In a large bowl, add all the dry ingredients and mix them together. Now, add the wet ingredients and stir together very well.
  3. Pour the batter into the pan. Use a second sheet of parchment paper to smooth down the top.
  4. Bake in the oven for 14 minutes or until it firms up.
  5. Let it cool completely before frosting the cake.

Serve and enjoy this Keto Chocolate Cake with family and friends!

NOTES:

  • For a double layer cake, just double the recipe and bake into two separate 8-inch pans.
  • Click this for a Keto Frosting Recipe.
  • To smoothen the top of the cake batter, use a parchment paper.
  • Baking time is 14 minutes on a middle rack but all ovens are different, continue baking for a few minutes until the cake is firm.
  • I don’t recommend to substitute almond flour for coconut flour, as coconut flour is so absorbent, it will dry out the cake.

Made this? Tag me on Facebook @asliceofkateph and Instagram @asliceofkateph and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.

If you tried and loved this Keto Chocolate Cake recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.
recipes

Chili Garlic Oil

Chili Garlic Oil is basically a neutral oil such as vegetable oil or olive oil infused with garlic and chili peppers. Sometimes a simple hot sauce or sriracha is quite overwhelming, a bit “focus-on-me” spice, and this is when Chili Garlic Oil becomes handy.

Chili Garlic Oil is a famous Asian condiment that is a combination of oil, garlic and chili peppers. This recipe is incredibly easy to make, I promise you won’t buy a jar commercially anymore. A simple way to enhance the flavors of any dish. You can pour it on noodles, add it to pasta dish, use as a dip for your Artisan bread, pair it with baked potatoes, tomatoes or cucumbers. Add it to your salad, serve it with crudeties and for marinating too.

How to Make Chili Garlic Oil?

Chili Garlic Oil is so easy to make, all you need is 25 minutes of your time and you can get to enjoy it with fish, soup, ramen and other food. Heat the vegetable oil in a deep pan over medium heat for 3 minutes, then turn the heat to medium-low. Cook finely minced garlic onto the oil for 12-15 minutes. Add the fresh red chili and red dried chili. Mix together for 5 minutes. At this point, you can add all the ingredients such as the smoked paprika, white sugar and calamansi juice. Continue cooking for 3-5 minutes. Let it cool then transfer to a glass container.

You may also like my other condiment recipes:

Sweet and Sour Sauce


Chili Garlic Oil Recipe

INGREDIENTS:

1 3/4 cup vegetable oil

1 cup garlic, finely minced

1/2 cup fresh red chili, finely chopped

1/4 cup dried chili, crushed

1 teaspoon smoked paprika

2 tablespoons white sugar

2 tablespoons calamansi juice

1 1/2 tablespoon salt

INSTRUCTIONS:

  1. Heat the vegetable oil in a deep pan over medium heat. After 3 minutes, turn the heat to medium-low.
  2. Add finely minced garlic into the oil. Stir constantly for 12-15 minutes.
  3. Next, add fresh chili pepper and dried red chili pepper, stir together continuously for 5 minutes.
  4. Then add the rest of the ingredients; smoked paprika, white sugar and calamansi juice. Continue cooking for 3-5 minutes.
  5. Let it cool before transferring to a glass container.

Serve and enjoy this Chili Garlic Oil with family and friends!

NOTES:

  • You can substitute vegetable oil to olive oil. Only use neutral oil for this recipe.
  • You can manually chop the fresh chili or use a food processor for convenience.
  • Refrigerating it may cause the Chili Garlic Oil to cloud and solidify, but it’s not going to affect the flavor.
  • If fresh chili isn’t available, you can replace it to dried red chili.
  • If stored in a sterilized glass container, Chili Garlic Oil can last up to 6 months.

Made this? Tag me on Facebook @asliceofkateph and Instagram @asliceofkateph and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.

If you tried and loved this Chili Garlic Oil recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.
recipes

Homemade Salted Caramel Sauce

You only need 4 easy ingredients to make this Homemade Salted Caramel Sauce. It’s perfect for almost anything from cakes, cupcakes, cheesecake, cookies, brownies, apple pie to scones and more!

This Homemade Salted Caramel Sauce is liquid gold as you can use it to almost any desserts you can think of. It is sweet, salty, sticky and butter, and tastes so good on anything you partnered it with. This caramel sauce recipe does not require a candy thermometer. It is important to watch it very carefully so it will not burn. It only takes 10 short minutes to make it, it will thicken as it cools.

How to Make Homemade Salted Caramel Sauce?

In a medium saucepan, heat granulated white sugar over medium heat. In my case, I don’t mix the sugar until it melts into thick brown, amber coloured syrup. Be careful not to burn. At this stage, add the butter. It will rapidly bubble, so watch carefully. Stir the butter about 2 minutes or until is completely melted. Drizzle heavy cream very slowly while stirring. It will rapidly bubble when added. Allow the mixture to boil for 1 minute. It will rise as it boils. Remove from the stove and stir in salt. Allow the syrup to cool down before using it to any desserts. Caramel sauce thickens as it cools.

You may also like my other sauce recipes:

Sweet and Sour Sauce

Homemade Keto Condensed Milk

Fish Balls Sauce


Homemade Salted Caramel Sauce Recipe

INGREDIENTS:

1 cup (200 grams) white granulated sugar

6 Tablespoons (90 grams) salted butter, room temperature (cut up into 6 pieces)

1/2 cup (120 ml) heavy cream

1 teaspoon salt

INSTRUCTIONS:

  1. In a medium saucepan, heat granulated sugar over medium heat. Don’t mix the sugar, just let it melt for a while. Sugar will form clumps but it will eventually melt into thick brown, amber-coloured syrup. At this point, use a high-heat resistant rubber spatula or wooden spoon, stir the sugar constantly. Be careful not to burn it.
  2. Once the sugar has turned into an amber-coloured syrup, immediately add the butter. The caramel will bubble rapidly at this stage, be careful.
  3. Continuously stir until the butter is completely melted, about 2 minutes.
  4. Drizzle in 1/2 cup of heavy cream very slowly while stirring. Again, the mixture will rapidly bubble when the heavy cream is added. Allow it to boil for a minute. It will rise as it boils.
  5. Turn off the heat and remove the saucepan from the stove. Add 1 teaspoon of salt into the sauce. Slightly cool the caramel sauce and allow it to thicken.

Serve and enjoy this Homemade Salted Caramel Sauce with family and friends!

NOTES:

  • Be careful not to burn the sugar. Don’t worry when the sugar forms clumps, it will eventually melt and turn into a thick brown amber-coloured syrup.
  • When you add the butter into the melted sugar, it will bubble rapidly. Same will happen once you add the cold heavy cream.
  • After adding the butter and you noticed that the sugar is clumped up, immediately remove the saucepan from heat and vigorously whisk it until it is combined again. Keep whisking then return to heat when it’s all combined again.
  • You can wear kitchen gloves to avoid splatter.
  • Once the caramel sauce cools, it will thicken. At this stage, you can pour it in a glass jar and cover the lid tightly. Store up for 1 month in the refrigerator. It will solidify in the refrigerator, just reheat it before using again.

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If you tried and loved this recipe, please like and leave a comment below! Thank you!

recipes

Seafood Gumbo

This Seafood Gumbo is really a Winter warmer! This herby condensed soup with seafood like firm white fish and prawns is very hearty and perfect for colder weather.

It is colder in Auckland than in Wellington this year and that is not ordinary. So a perfect food to eat for dinner is something hearty and warm, just like this Seafood Gumbo. It is made with seafood like firm white fish and prawns, spicy chorizo and some herbs.

How to Make Seafood Gumbo?

To make Seafood Gumbo, saute onion, celery and capsicum in a hot oil. When the vegetables are aromatic and the onion is transparent, add the spicy chorizo (you can also use mild chorizo), one bay leaf and dried thyme. Add in the diced tomatoes and condensed tomato soup. Cover and bring it to a boil for about 20 minutes. Then add firm white fish, I used Hoki fish for this recipe, and don’t forget the prawns or shrimps. Simmer it for 7 minutes and it’s done. It’s quite simple and very filling. It will definitely brighten up your gloomy Winter day.

You may like my other seafood recipes: Crispy Fish, Takoyaki Octopus Balls, and Pesto Shrimp Pasta


Seafood Gumbo Recipe

INGREDIENTS:

2 tablespoons oil

1 onion, minced

2 stalks celery, minced

1 capsicum, minced (red or green)

2 spicy or mild chorizo, sliced

1 bay leaf

1 teaspoon dried thyme

400 grams can diced tomatoes, Mexican-style

420 grams can condensed tomato soup

250 grams firm white fish, (hoki, lemonfish)

250 grams prawns or shrimps

1/4 cup parsley, for garnishing

INSTRUCTIONS:

  1. Heat 2 tablespoons of oil in a large saucepan and saute the onion, celery and capsicum. Cook over a medium heat, stirring frequently until the onion is transparent and the vegetables are aromatic, soft but not browned.
  2. Add chorizo, bay leaf and dried thyme. Continue cooking for another 2 minutes.
  3. Add the diced tomatoes and condensed tomato soup. Cover and bring to a boil for about 20 minutes.
  4. Add the prawns and fish and simmer until the seafood is cooked, about 7 minutes in gentle heat.
  5. Transfer into a bowl and garnish with chopped parsley. Serve with crusty bread.

Serve and enjoy this Seafood Gumbo with family and friends!

NOTES:

  • You can use either red or green capsicum for this recipe.
  • In case kids will eat with you, you can substitute spicy chorizo to a mild one.
  • For a healthier version, you can use fresh tomatoes and diced them and puree more tomatoes to substitute the condensed tomato soup. Keep in mind to add more herbs and spices when substituting as the canned tomatoes have flavors in them.
  • Only use firm white fish for this recipe, hoki is good, lemonfish is another one.
  • Serve in bowls and accompany it with crusty bread.

WATCH HOW TO MAKE SEAFOOD GUMBO:

Did you make this recipe yet? Please leave us a comment below.


recipes

Tik Tok One Pan Egg Sandwich

This One Pan Cheesy Egg Toast is one of the most popular videos in Tik Tok. It is a craze at the moment and I want to give it a try. With just simple ingredients and very easy steps, this breakfast will give you a good start of the day.

This Tik Tok One Pan Egg Sandwich is actually a hybrid of sweet and savoury french toast-like sandwich that makes people crazy over the internet. I want to see what this is all about and I am going to give it a go. Basically, all you need are eggs, bread, butter and cheese. Let’s get started.

How to Make Tik Tok One Pan Egg Sandwich?

In a bowl, beat 2 eggs really well. Make sure that the egg whites are completely incorporated with the egg yolks. This will give it a good finish. Don’t forget to add in a pinch of salt. Next, heat up a pan in low-medium heat. Once heated, melt 1 tablespoon butter and swirl it around the pan, making sure that the pan is greased. Pour in the beaten eggs and let it cook for a little bit. While the eggs are cooking, spread the bread with butter, both sides. The eggs don’t have to be completely cooked, just make sure that the texture is ready to be flipped. When you’re happy with it, time to flip. Okay, 1, 2, 3! Now, place the cheese slices on top and sprinkle a little bit of sugar. Tuck in the edges of the eggs to the top of the toast, then time to flip one bread on top of the other. Cut the bread in half or eat it as is.

You may also like my other breakfast recipes: Coconut Bread, Cheese Scones and Banana Oat Bread.


Tik Tok One Pan Egg Sandwich Recipe

INGREDIENTS:

2 eggs

pinch of salt

1 tablespoon butter plus 1 more for spreading

2 thick white bread or brioche

2 cheese slices

1 teaspoon sugar

INSTRUCTIONS:

  1. In a bowl, beat the eggs well. Making sure that the egg whites are completely mixed in with the egg yolks, add a pinch of salt.
  2. In a 10-12 inch pan, melt up some butter in low-medium heat. Swirl the pan so that the pan is completely greased with butter.
  3. Add in the beaten eggs, cook for a few minutes.
  4. While the eggs are cooking, spread some butter on both sides of the bread.
  5. Place both pieces of bread on the eggs. The eggs don’t need to be completely cooked. Just make sure that it is ready to be flipped and won’t break apart.
  6. Once flipped, it is time to put the cheese slices on top of the bread and sprinkle a little bit of sugar to add some sweetness to it.
  7. Tuck in the edges of the eggs on top of the bread.
  8. Flip one bread on top of the other.
  9. Cut the sandwich in half or eat it as is.

Serve and enjoy this Tik Tok One Pan Egg Sandwich with family and friends!

NOTES:

  • Use fresh eggs for this recipe. When beating the eggs, make sure that the egg whites are completely mixed with the egg yolks.
  • Thick white bread or brioche works really well.
  • A choice of cheese could be cheddar, Swiss or Mozarella.
  • If you don’t like it sweet, you can omit the sugar.
  • The texture of the egg should be ready to be turned over otherwise it will break apart. It doesn’t have to be completely cooked.
  • You can add ham, bacon, turkey and chicken to this recipe. Also some vegetables like tomatoes, shredded carrots, and cabbages.

WATCH HOW TO MAKE TIK TOK ONE PAN EGG SANDWICH:

Did you make this Tik Tok One Pan Egg Sandwich? Please leave us a comment below.