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

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.
cookies

Chewy Choco Butternut Crinkles

If you love Choco Butternut Doughnuts, you’ll surely love this recipe. We’ve added the most loved choco butternut coating to your usual Chocolate Crinkles for an awesome twist. Are you ready to get shook?

Who doesn’t like Dunkin’ Donut’s Choco Butternut Doughnuts? It’s one of my favorite doughnut flavors, and I’m pretty sure it is yours too. So why not, revamp the usual chocolate crinkles to choco butternut crinkles, and make it chewy. Are you ready to get shooked?

How to Make Chewy Choco Butternut Crinkles?

To make the chocolate cookie mixture, add all the dry ingredients in a large bowl and the wet ingredients in a separate bowl. Combine the wet ingredients to the dry and mix well using a wooden spatula. Cover with glad wrap and let chill in the fridge for 1 to 2 hours. To make the coating, add flour and melted butter together, then add the remaining ingredients, mix until well combined. Add orange food coloring until you are happy with the color. Once the chocolate cookie mixture is chilled, start preheating the oven to 380 degrees F (180 degrees C) while rolling the mixture into balls. Roll the chocolate balls into the coating mixture. Repeat the step until all the mixture is finished. Bake them for 10 to 12 minutes. I prefer to bake them for 10 minutes only for a chewy texture.

You may also like my other Crinkle recipes:

Chocolate Crinkles

Ube Crinkles

Cheese Crinkles


Chewy Choco Butternut Crinkle Recipe

INGREDIENTS:

2 cups all-purpose flour

3 teaspoons baking powder

1/2 teaspoon salt

1 cup unsweetened dutch-processed cocoa powder

1 cup white sugar

1/3 cup brown sugar

4 large eggs

1/2 cup vegetable oil

1 teaspoon vanilla extract

150 grams semi-sweet chocolate, melted

COATING:

1/2 cup + 2 tablespoons all-purpose flour

1 tablespoon salted butter, melted

1/2 cup icing sugar

1 teaspoon ground cinnamon

1/4 teaspoon nutmeg

2 tablespoons white sugar

orange food coloring, as desired

INSTRUCTIONS:

  1. MAKE COOKIES: In a large bowl, mix flour, baking powder, and salt. Add cocoa powder. Mix well and set aside.
  2. In a separate bowl, mix white and brown sugar. Add eggs, one at a time and mix well. Add vanilla extract and vegetable oil. Mix until incorporated.
  3. Mix in semi-sweet chocolate until combined.
  4. Combine the wet ingredients to the dry ingredients. Mix thoroughly. Use a wooden spatula if the batter gets hard. Once done, cover with glad wrap and let it chill in the fridge for 1 to 2 hours.
  5. MAKE COATING: In a bowl, mix flour and melted butter. Add icing sugar, cinnamon powder, and nutmeg. Add white sugar and mix well. Add orange food coloring as desired. Mix well.
  6. At this point, preheat oven to 350 degrees F (180 degrees C).
  7. ASSEMBLE CRINKLES: Take the chocolate cookie dough out of the fridge. Get 1 tablespoon of the chocolate dough and roll into a ball. Coat the chocolate cookie ball with the butternut coating. Repeat the same step to the remaining mixture until finished.
  8. Bake for 10-12 minutes in the preheated oven. Let it cool.

Serve and enjoy this Chewy Choco Butternut Crinkle with family and friends!

NOTES:

  • Make sure to use room temperature eggs. Add eggs into the bowl one at a time.
  • Use wooden spoon to mix the chocolate crinkle mixture, as it will get harden as you combine the dry and wet ingredients together.
  • It is recommended to chill the mixture into the fridge for 1 to 2 hours so that the crinkles for a rounded top finish. Otherwise, crinkles will be flat when baked.
  • Know your oven. Personally, I like baking my crinkles up to 10 minutes only to retain it’s fudgy and chewy texture.
  • These chewy choco butternut crinkles can be stored for up to 1 week when refrigerated.

Made this? Tag me on Facebook @asliceofkatenph 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 Chewy Choco Butternut Crinkle 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

Maja Mais (Coconut Pudding with Corn)

Maja Mais (Coconut Pudding with Corn) is a Filipino dessert that is a mix of coconut milk, sugar and cornstarch with cream style corn. It is an easy recipe with very common ingredients and served mostly during Christmas. Originally, it is made without the corn and it is called Maja Blanca.

Maja Mais is a creamy and light coconut pudding that is a very popular dessert in the Philippines. Based on its name, this dessert is probably originated in Spain and Filipinos adopted it when we were still under the control of the Spanish Colonial Government.

How to Make Maja Mais (Coconut Pudding with Corn)?

This recipe is pretty easy to make. It is basically a mixture of coconut milk, sugar and cornstarch with corn. In a pot, boil the coconut milk, then add sugar, condensed milk and cream style corn. Mix really well and let it simmer for about 8 minutes. In a bowl, mix fresh milk and cornstarch to make a slurry. Now add the slurry to the coconut mixture. This will thicken it up. Use a wooden spoon to mix it. Cook for another 2-3 minutes or until the mixture is thick.

You may also like my other kakanin recipes: Sapin Sapin, Bibingkang Malagkit and Cassava Cake.


Maja Mais (Coconut Pudding with Corn ) Recipe

INGREDIENTS:

4 cups coconut milk

3/4 cups sugar

1 can (395 grams) condensed milk

1 can (410 grams) cream style corn

3/4 cup evaporated milk or fresh milk

3/4 cup cornstarch

1 cup toasted grated coconut

INSTRUCTIONS:

  1. Boil coconut milk in a pot. Add sugar, condensed milk and cream style corn, simmer for 8 minutes or until it bubbles.
  2. MAKE A SLURRY: In a small bowl, combine milk and cornstarch together. Mix well.
  3. Add the slurry to the coconut milk mixture. Using a wooden spoon, mix until it thickens.
  4. Pour the coconut pudding in a greased dish. Flatten the top.
  5. TOAST GRATED COCONUT: In a medium pan, toast 1 cup of grated coconut until light brown. Set aside. When it has cooled down, sprinkle it on top of the coconut pudding.

Serve and enjoy this Maja Mais (Coconut Pudding with Corn) with family and friends!

NOTES:

  • Use good quality coconut milk and cream-style corn. These will give a good finish.
  • This recipe is not too sweet but if you still feel like this is sweet for you, you can always reduce the sugar or the condensed milk.
  • Don’t put too much cornstarch. I think 3/4 is enough for this recipe. I’ve tried putting 1 cup of cornstarch in 1 cup of milk and it turns out a bit hard and it tastes starchy.
  • Expect a taste of sweet coconut and corn. It should not taste like starch.
  • Cool and refrigerate. It will make the pudding set and slicing will be easier.

WATCH HOW TO MAKE MAJA MAIS (COCONUT PUDDING WITH CORN):

Did you make this Maja Mais (Coconut Pudding with Corn)? Please leave us a comment below.


recipes

Sushi Bake

Sushi Bake is basically a deconstructed sushi roll baked like a casserole. It is easy to make and a perfect potluck dish to share with family and friends.

It is technically deconstructed sushi baked in a pan like a casserole. Sushi bake is the best food to bring to parties, family gatherings and events. It is very easy and simple to make and it takes a little time to prepare. This Japanese dish is amazingly packed with the yummy goodness of sushi rice, imitation crab, mayo, cream cheese and furikake. Wrapping a spoonful of it in a store-bought seaweed is just gorgeous. You can think simple with the ingredients or go crazy and wild. I guess you can mix anything with it provided that they blend nicely together.

How to Make Sushi Bake?

To make this popular potluck dish, you need to cook sushi rice (Jasmine rice is a good substitute) as per instructions in the package. Make sure that you rinse the rice until the water is clear. Add sesame oil, rice wine vinegar, salt and sugar. I like to add salt and sugar to my sushi rice. If you don’t like it salty and sweet, you can always omit them. Mix them all up. Place the rice in a baking dish and flatten it. Sprinkle furikake on top. In a large bowl, mix imitation crab, mayo, cream cheese until well-combined. Add the mixture on top of sushi rice and flatten it. Now, it is time to squiggle sriracha and kewpie on top. Add in green onions and furikake, yes, more furikake. Furikake gives the rice a nice tasty flavour, so more of it means tastier dish.

You may also like my other Japanese recipes: Pork Tonkatsu and Takoyaki Octopus Balls


Sushi Bake Recipe

INGREDIENTS:

FOR SUSHI RICE:

3 cups sushi rice (or Jasmine rice)

3 tablespoons sesame oil

3 tablespoons rice wine vinegar

1 teaspoon salt

2 tablespoons sugar

FOR FILLING:

500 grams imitation crab

1 cup mayo

125 grams cream cheese

FOR TOPPING:

furikake

sriracha

kewpie

green onions, 2 stalks

more furikake

INSTRUCTIONS:

  1. Preheat the oven to 450 degrees F or 230 degrees C.
  2. MAKE SUSHI RICE: Cook sushi rice as per package instructions. Make sure to rinse the rice well until the water is clear. Cook in a rice cooker. Add sesame oil, rice wine vinegar, salt and sugar. Place in a baking dish. Flatten the rice and sprinkle with furikake.
  3. MAKE FILLING: In a large bowl, mix imitation crab, mayo and cream cheese. Place on top of the rice. Make sure to flatten it and make it even.
  4. Squiggle sriracha and kewpie. Sprinkle with green onions and furikake.
  5. BAKE: Bake sushi in a preheated oven for 5 – 10 minutes.

Serve and enjoy this Sushi Bake with family and friends!

NOTES:

  • No worries if you don’t have sushi rice at home, Jasmine rice works well too.
  • Remember to wash sushi rice until the water is clear.
  • You can mix anything you want in a sushi. This is just an idea, but of course you use salmon, tuna, chicken, and more. The idea is endless.
  • Add furikake in your sushi bake. Seriously, add more furikake. It gives the rice such a tasty flavour and you’re going to thank me later. Furikake comes in different flavours. I used rice seasoning powder (Unagi Furikake).
  • To bake or not to bake the sushi bake? It is really up to you.

WATCH SUSHI BAKE VIDEO:

Did you make this Sushi Bake? Please leave a comment below.


cookies

The Best Chocolate Chip Cookie Recipe Ever

Really, this is The Best Chocolate Chip Cookie Recipe ever in my opinion. This recipe has no funny, unnecessary ingredients. Pretty simple and straightforward, amazingly sweet cookies that everyone will enjoy. This is doughy yet completely cooked through, and it turns out perfectly each time.

This is everything you expect from a Chocolate Chip Cookie. Crispy in the outside, chewy in the inside. It’s a little bit doughy but it is fully baked through. It is amazingly buttery and perfectly sweet. Yup, this is definitely The Best Chocolate Chip Cookie Recipe ever! I’ve been making these for years and my kids are in love. They enjoyed dipping it in milk. Yum!

How to Make The Best Chocolate Chip Cookie Ever?

In a large bowl, cream the sugars with softened butter, and add one egg at a time, then the vanilla extract. Beat until creamy and wet (but not runny). In a separate bowl, add all the dry ingredients; flour, baking powder, baking soda and salt. Fold the dry ingredients to the creamed butter until well-combined. At this stage, add the chocolate chips and fold. Roll the dough into balls, whatever size you prefer. In this recipe, I measured my dough balls to 1 tablespoon each. Arrange the dough balls on the baking sheet with spaces in between to prevent the cookies from sticking to each other when it spreads. In your preheated oven at 375 degrees F (190 degrees C), bake the cookies for 8-12 minutes. In my case, my cookies were ready in 10-12 minutes. It really depends on the size of the dough balls and your oven, so make sure to watch your cookies while it bakes. Take them out of the oven just before the edges turn brown. It will feel soft when it’s out of the oven but it will get harden when it cools down.

You may also like my other cookie recipes: Chocolate Chip Cookies, ANZAC Cookies and Rose Butter Cookies.


The Best Chocolate Chip Cookie Recipe Ever

INGREDIENTS:

1 cup (227 grams) butter, softened

1 cup white sugar

1 cup brown sugar

2 eggs

2 teaspoons vanilla extract

3 cups of flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

2 cups chocolate chips

INSTRUCTIONS:

  1. Preheat the oven to 375 degrees F (190 degrees C). Line baking sheets with parchment (baking) paper.
  2. In a large bowl, cream the butter and the sugars until combined.
  3. Add the eggs and the vanilla extract. Beat until fluffy.
  4. In a separate bowl, combine all the dry ingredients; flour, baking powder, baking soda and salt.
  5. Fold the dry ingredients into the butter and sugar mixture until combined.
  6. Add the chocolate chips and fold until fully combined.
  7. Roll each dough into balls, about 1-3 tablespoons (depends on whatever size you like), evenly spaced the dough balls into the baking sheet.
  8. Bake the cookies to 8-12 minutes (depending on the size of the cookie dough). Take them out before the edges of the cookies turn brown.
  9. Let them sit on the baking sheet before transferring to a cooling wire rack.

Serve and enjoy The Best Chocolate Chip Cookie ever with your family and friends!

NOTES:

  • Feel free to adjust the measurement of the sugar if you feel like it is too sweet for your liking.
  • Use softened butter and not melted butter. Cream it with the sugars, then add the eggs and vanilla extract until fluffy.
  • Rolling each dough into balls depending on the size that you prefer, I used 1 tablespoon for this recipe. You may try 2 or 3 tablespoons of dough. Take note though that baking time will vary. Small dough balls will bake faster than big cookie dough. Watch your cookies!
  • Alternatively, you can use ice cream scooper (small or big) to make your cookie dough balls.
  • You can always add more chocolate chips. I like to use dark chocolate chips, but you can use milk chocolate chips and white chocolate chips.

WATCH THE BEST CHOCOLATE CHIP COOKIE RECIPE EVER VIDEO:

Did you make The Best Chocolate Chip Cookie Recipe Ever? Please leave us a comment below.


cakes

Soft and Fluffy Puto

This soft and fluffy puto is made from flour and not from fermented rice dough. Traditionally, puto is a steamed rice cake. This is normally eaten during snack. It is best served with butter, salted egg and cheese on top.

I remember during college, I never had a week without spaghetti partnered with puto. I was surprised by how those two complement each other. Whether it is with salted egg, cheese or both, I enjoy puto as a snack or whenever I want. Also, you may want to try my famous recipes of Ube Puto or Colourful Mini Puto.

How do you steam puto?

Boil water in a steamer. Fill 3/4 full of batter onto puto moulds or cupcake moulds and place them in the steamer. Puto should be steamed in batches for 15-20 minutes or until the puto has risen or when a toothpick comes out clean. Transfer the cooked puto to a wire rack to cool or eat it warm if you wish.

If you don’t have steamer, don’t worry. You can opt to steam-bake puto in the oven for 18-20 minutes, or until a toothpick comes out clean when inserted. To steam-bake, pour half an inch of the water into a large roasting or baking tray. Arrange the puto in a single layer on a baking rack and place it over the roasting or baking tray. Cover the puto with aluminum foil to stop steam from escaping.


Soft and Fluffy Puto Recipe

INGREDIENTS:

FOR BATTER:

1 1/2 cup cake flour

1 1/2 teaspoon baking powder

1/2 cup sugar

3/4 cup water

FOR MERINGUE:

4 egg whites

1/4 cup sugar

FOR TOPPINGS:

salted egg

grated cheese

How to Make Soft and Fluffy Puto?

INSTRUCTIONS:

  1. MAKE BATTER: In a mixing bowl, sift cake flour, baking powder and sugar. Mix to combine.
  2. Gradually add water while stirring until well-combined and liquidy but not watery. Set aside.
  3. MAKE MERINGUE: In another mixing bowl, beat the eggs in medium speed until frothy. Gradually add sugar while beating the mixture. Continue beating until soft peak forms.
  4. Cut and fold the meringue in the batter mixture, a small amount at a time. Be careful not to overmix.
  5. Carefully pour onto puto moulds, just 3/4 full. You could also use silicone cupcake moulds with liners.
  6. Top with salted eggs and/or cheese.
  7. Place them in a steamer. Put on the steamer lid (with cloth around the lid to prevent moisture from dripping).
  8. Steam for 15-20 minutes or until a toothpick comes out clean.

Serve and enjoy this Soft and Fluffy Puto with family and friends!

NOTES:

  • You can steam puto in a steamer or steam-bake them in the oven. Both work great but will be different slightly in texture. Steaming will give you soft and moist puto but the steam-baked ones will be slightly dense.
  • Do a toothpick test to make sure that the puto is cooked through.
  • Puto can be left in the fridge for up to 3 days in an airtight container.
  • For a soft and fluffier puto, use cake flour. If you don’t have cake flour, you can use this recipe as a substitute: 1 cup of flour minus 2 tablespoons, then add 2 tablespoons of cornstarch or corn flour instead.

Did you make this Soft and Fluffy Puto? Please leave us a comment below.


cookies

Rose Butter Cookies

If you don’t have memories of that iconic blue tin of butter cookies during Christmas then you’re missing the best part of your childhood.

I know it is not Christmas yet but I can’t wait until the holidays before making these beautiful babies. These Danish Rose Butter Cookies taste like the ones you sneaked out from your kitchen because your Mom told you to wait until Christmas Eve before you could eat them, yep that one! Hhmmm! The cookies that are crunchy when you bite and melts in your mouth and the salty butter taste explodes just there. You definitely could not settle for just one, you would like to have another one and another.


Rose Butter Cookies Recipe

INGREDIENTS:

1 cup (227 grams) unsalted butter, room temperature

1/2 cup sugar

1/4 teaspoon salt

1 1/2 teaspoon vanilla

1 egg

2 cups flour, all-purpose or plain

sugar, to sprinkle

How to Make Rose Butter Cookies?

INSTRUCTIONS:

  1. Preheat oven to 350 degrees F (180 degrees C). Line 2 baking sheets (parchment paper).
  2. In a mixing bowl, beat butter and sugar together until fluffy, about 1 to 2 minutes on medium speed. Add salt, vanilla and egg beat until just combined. Reduce the speed to low, slowly add flour until well combined. Using a rubber spatula, give it a good last stir to ensure that the flour is totally incorporated.
  3. Transfer the dough into a piping bag with a large star tip. Pipe the dough into 2-inch circles on the baking sheets with spaces in between them. In this case, you could sprinkle them with sugar. I didn’t do it in this recipe.
  4. Bake one baking tray at a time, about 12-17 minutes. It really depends on the oven and the size of the dough circles. I baked mine just around 12 minutes.
  5. Allow to cool completely before serving or storing.

Serve these Rose Butter Cookies with family and friends!

NOTES:

  • Use good quality butter to bring out the best in your cookies. Make sure it is in room temperature before mixing it with sugar.
  • To make a beautiful rose butter cookies, I used Wilton 21 Star Tip, but you can also use Ateco 829 Pastry Tube – Star – Size 9.
  • For this recipe, you can also use a cookie press to make different shapes.
  • Make sure to allow the cookies to completely cool before serving or storing them.
  • Store these rose butter cookies in an air-tight container for 1 week, or frozen up to 3 months.

Did you make these Rose Butter Cookies? Please leave us a comment below.