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.

keto and low carb

90 Second Microwave Keto Bread

This 90 Second Microwave Keto Bread recipe is my go-to Keto bread recipe. It’s easy, fast and filling, and it only takes 90 seconds to make obviously, as the title said. Eat and enjoy it with your favorite Keto spread. This Keto bread is perfect for breakfast when you are in a hurry and in need of a slice of bread that is low in carbs but great for egg and bacon.

Making Keto bread in the microwave is so quick and easy, and it only includes 5 ingredients; almond flour or coconut flour, baking powder, salt, egg and olive oil. That’s all you need, apart from a mug or a ramekin, a microwave and a fork. I personally use, a square sandwich lunch box to make 90 Seconds Microwave Keto Bread instead of a mug, and I like mixing all the ingredients with chopsticks instead of a fork. That’s only my personal preference, you can always use what you already have or what you prefer.

How to Make 90 Second Microwave Keto Bread?

Use a microwave-safe mug, ramekin or sandwich lunch box for this recipe. Add all the ingredients; almond flour, baking powder, salt, egg and oil or melted butter. Mix them all together. Tap on a counter a few times to release air bubbles. Microwave for 90 seconds and voila!!! You have Keto bread that is easy, quick and low in carbs.

You may also like my other Keto recipes:

1 Keto Pepperoni Pizza

2 Keto Pancakes

3 Keto Brazo de Mercedes

4 Keto Chocolate Cake

5 Homemade Keto Condensed Milk


90 Second Microwave Keto Bread Recipe

INGREDIENTS:

3 tablespoons almond flour

1/2 teaspoon baking powder

pinch of salt (skip if butter is salted)

1 large egg, beaten

1 tablespoon of oil or melted butter

INSTRUCTIONS:

  1. Add all the ingredients to a 4×4 microwave safe sandwich lunch box or a large ramekin or round mug.
  2. Mix all the ingredients together and tap on the counter a few times to remove air bubbles.
  3. Microwave for 90 seconds.

Serve and enjoy this 90 Second Microwave Keto Bread with family and friends!

NOTES:

  • You can also bake in an oven-safe container for 10 minutes at 375 degrees F (190 degrees C).
  • To make this less eggy tasting, you can omit the egg yolks because that’s where the egg taste comes from. Use only egg white.
  • To remove any air bubbles before you cook it by tapping it a few times on a counter.
  • You can substitute almond or coconut flour to any nut flour. Some people are allergic to some nuts. Alternative flours like pecan flour is good too, use 3 tablespoons. If opted to use coconut flour, just add 1 1/2 tablespoon as coconut flour is very absorbent.
  • For this recipe, you could use any containers that are microwavable; 4 inches in diameter ramekin or mug or 4×4 sandwich lunch box.

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 90 Second Microwave Keto Bread recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.
cookies and biscuits

NY Levaine Double Chocolate Cookies

NY Levaine Chocolate Chip Cookies are the bomb, but did you know there’s better than that? NY Levaine Double Chocolate Cookies, that’s what! Today, I just wanted to make giant cookies that resemble that. It is very different from my other cookie recipes, but that’s exactly what we want. So let’s get started!

To be honest, I don’t know what NY Levaine Double Chocolate Cookies taste like. I haven’t gone to the US, and that is sad because this Levaine Bakery is so popular in making big gooey cookies that everybody has been crazy about, and I can’t have them because I’m far away and pandemic and all. So I searched for recipes online and tried Cupcake Jemma‘s take on it. I couldn’t say if it is close to what the real Levaine cookies are, but I trust Jemma and this is close to what I can do for now. I’ll update you when I go to New York in the future and try these cookies for myself.

NY Levaine Double Chocolate Cookies are popular cookies that are big, crunchy in the outside and soft and gooey in the inside. When I heard about it, I know I have to try it (or make it at home). I know you want to try it too and that is why you are here.

One tip that I want to say is to use bigger size chocolate chips for this recipe. I used a smaller size and that didn’t really ooze in the inside of the chocolate. It looked like there were no chocolate chips in it, and if you see the photo you’d think that it is dry. That was kind of disappointing so don’t do the same mistake I did. Use bigger chocolate chips, that’s the trick!

How to Make NY Levaine Double Chocolate Cookies?

Beat the cold butter into a stand mixer for 1 minute, just to break the butter a little bit. Now, pour both caster and soft light brown sugar in the bowl. Mix it for 30 seconds just to combine. Don’t worry that it is not creamed – the consistency should be like nuggets of butter. Pour the dark chocolate chips and mix for 30 seconds to combine. Add in the dry ingredients; self-raising flour, plain flour, cocoa powder, baking powder, baking soda and salt. Mix to combine until it reaches breadcrumbs consistency. In a medium bowl, beat the eggs lightly before adding to the mixture. Bind it all together, about a minute or 2. Don’t overbeat. Measure out 125 grams of cookie balls each. Gently squish them together into balls but not rolling them. Lay them out on a tray and wrap with cling wrap. Freeze the cookie balls for 90 minutes or chill overnight. Preheat the oven at 350 degrees F (180 degrees C) with the baking tray inside (see notes). Space the cookies out on the hot baking tray and bake for 18 minutes. Cool the cookies completely (leave them on the tray), about 10 minutes before serving.

You may also like my other cookie recipes:

1 Chocolate Chip Cookies

2 ANZAC Cookies

3 Rose Butter Cookies

4 Coffee Cake Cookies

5 The Best Chocolate Chip Cookie Recipe Ever


NY Levaine Double Chocolate Chip Cookies Recipe

INGREDIENTS:

230 grams butter, cold and cubes

160 grams caster sugar

160 grams soft light brown sugar

450 grams dark chocolate chips

230 grams self-raising flour

200 grams plain flour

70 grams cocoa powder

1 teaspoon salt

1/4 teaspoon baking soda

3 teaspoons baking powder

2 large eggs

1 egg yolk

INSTRUCTIONS:

  1. Beat the cold butter into a stand mixer for 1 minute, just to break the butter a little bit.
  2. Now, pour both caster and soft light brown sugar in the bowl. Mix it for 30 seconds just to combine. Don’t worry that it is not creamed – the consistency should be like nuggets of butter.
  3. Pour the dark chocolate chips and mix for 30 seconds to combine.
  4. Add in the dry ingredients; self-raising flour, plain flour, cocoa powder, baking powder, baking soda and salt. Mix to combine until it reaches breadcrumbs consistency.
  5. In a medium bowl, beat the eggs lightly before adding to the mixture. Bind it all together, about a minute or 2. Don’t overbeat.
  6. Measure out 125 grams of cookie balls each. Gently squish them together into balls but not rolling them.
  7. Lay them out on a tray and wrap with cling wrap. Freeze the cookie balls for 90 minutes or chill overnight.
  8. Preheat the oven at 350 degrees F (180 degrees C) with the baking tray inside (see notes).
  9. Space the cookies out on the hot baking tray and bake for 18 minutes.
  10. Cool the cookies completely (leave them on the tray), about 10 minutes before serving.

Serve and enjoy these NY Levaine Double Chocolate Chip Cookies with family and friends!

NOTES:

  • It is important that the butter is cold – straight to the fridge before beating it.
  • I used 70% chocolate, but if it is too intense for you, you can use whatever chocolate you like. 50% is good.
  • Salt is important because it pulls out flavor and it enhances everything.
  • Beat the eggs in a separate bowl before adding to the mixture. We don’t want to overbeat the batter.
  • Freeze the cookies balls for at least 90 minutes to create a gooey texture inside the cookies, and stop them from spreading while baking.
  • Preheat the oven with the baking tray inside – to make the bottom of the cookies nice 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 NY Levaine Double Chocolate Chip Cookies recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.

cookies and biscuits

Cheese Crinkles

I guess you have tried the Classic Chocolate Crinkles, but have you tried Cheese Crinkles? These are crinkles made with cheese. Yes, you heard that right. Cheese in crinkles? That sounds insane, but it is actually good! If you like sweet and salty bursting in your mouth, this is the recipe for you. I hope you could try it.

I know by now you have tried Chocolate Crinkles, Ube Crinkles and Red Velvet Crinkles. I recommend you try them. They are sweet and delicious. There are so many flavors to enjoy. Some make their crinkles with cream cheese filling. But how about Cheese Crinkles? Does this sound good to you? Yes, that chewy, salty and sweet in one cookie is really amazing. It bursts in your mouth like heaven. Did I need to say more?

How to Make Cheese Crinkles?

Cream butter and sugar in a large bowl, about 2 minutes. Add eggs and continue mixing until the batter turns light and fluffy. Put the cheese and vanilla extract in the batter and mix well. Sift all-purpose flour and baking powder and add to the batter. Using a wooden spoon, mix it until well combined. Cover the bowl with a cling wrap and chill it in the fridge for at least 2 hours. Once chilled, use an ice cream scoop to get the exact amount of batter each time. Mold it into a ball with the palm of your hand. Preheat the oven to 350 degrees F (180 degrees C). Coat each dough ball in icing sugar. Lay the dough balls onto a baking sheet, making sure they are spaces in between them. Bake the balls in a preheated oven for 10 minutes. Let it cool before serving.

You may also like my other crinkle recipes:

1 Chocolate Crinkle

2 Ube Crinkle

3 Chewy Choco Butternut Crinkles


Cheese Crinkles Recipe

INGREDIENTS:

1/2 cup (113 grams) unsalted butter, softened

1 cup sugar

2 large eggs

2 cups cheddar cheese, grated

2 teaspoons vanilla extract

2 cups all-purpose flour

1 1/2 teaspoon baking powder

FOR COATING:

1 cup icing sugar

INSTRUCTIONS:

  1. Cream butter and sugar in a large bowl, about 2 minutes.
  2. Add eggs and continue mixing until the batter turns light and fluffy.
  3. Put the cheese and vanilla extract in the batter and mix well.
  4. Sift all-purpose flour and baking powder and add to the batter. Using a wooden spoon, mix it until well combined.
  5. Cover the bowl with a cling wrap and chill it in the fridge for at least 2 hours.
  6. Once chilled, use an ice cream scoop to get the exact amount of batter each time. Mold it into a ball.
  7. Preheat the oven to 350 degrees F (180 degrees C).
  8. Coat each dough ball in icing sugar.
  9. Bake the balls in a preheated oven for 10 minutes.

Serve and enjoy these Cheese Crinkles with family and friends!

NOTES:

  • Use unsalted butter in this recipe, as the cheese is salty itself.
  • I suggest you use good quality cheese, for this one I use cheddar.
  • For even cookie result, use ice cream scoop to get the dough. Roll each dough in the palm of your hands until they are nice and round.
  • My other tip is to put the dough balls back in the fridge and chill for 10 minutes (while the oven is preheating) before baking them.
  • Make sure that the oven temperature is correct. Check the cookie after 10 minutes. Sometimes the key to a beautiful crack Cheese Crinkles is the temperature of the oven, how chilled the dough is and the time of baking.

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 Cheese Crinkles recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.
bread

Homemade Pita Chips

Did you know making your own pita chips is so easy? It tastes amazing and your kids will surely love it. It is so easy to customize as well. Just add any herbs and flavoring that you like and voila, you have made your own snack.

Don’t laugh when I say the first time I have tried pita chips is when my daughter asked to buy one from Pita Pit last year (2019). It is good and all, but I reckon, it was pricey for a few chips in a bag. She so love it and always begs for one. It is hard to say no sometimes, then until one day I decided to make my own. My first try was a success and I never turned back. I make it at home once a week, and my daughter is happy. End of story, but of course I want to share it with you. That is why I am here, writing down the ingredients you need and the instructions for you to follow. Believe me, it is so simple, quick and very easy.

How to Make Homemade Pita Chips?

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Brush the parchment paper with oil. Set aside. Cut the pitas into 8 wedges using a kitchen knife or pizza cutter. Put the pitas in a large bowl. Drizzle with olive oil. Add salt and thyme. Toss the pitas until they are fully coated with oil. Lay them flat on the baking sheet, making sure that they are not on top of each other for even cooking. Bake for 4-5 minutes, depending on how thick the pitas. Take the baking sheet out and flip the chips over carefully, then return to the oven to bake for another 4-5 minutes, or until edges turn brown. Remove from the oven and leave it to cool completely. Serve with your favorite dips or eat as is.

You may also like my other snack recipes:

1 Homemade Graham Crackers

2 Chocolate Butternut ala Dunkin’ Donuts

3 Chewy Choco Butternut Crinkles

4 Colorful Mini Puto

5 Brazo de Mercedes Cups


Homemade Pita Chips Recipe

INGREDIENTS:

4 medium pitas, cut into triangles

2-3 tablespoons olive oil

3/4 teaspoon kosher salt or sea salt

1 teaspoon thyme (optional)

INSTRUCTIONS:

  1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Brush the parchment paper with oil. Set aside.
  2. Cut the pitas into 8 wedges using a kitchen knife or pizza cutter.
  3. Put the pitas in a large bowl. Drizzle with olive oil. Add salt and thyme. Toss the pitas until they are fully coated with oil.
  4. Lay them flat on the baking sheet, making sure that they are not on top of each other for even cooking. Bake for 4-5 minutes, depending on how thick the pitas. Take the baking sheet out and flip the chips over carefully, then return to the oven to bake for another 4-5 minutes, or until edges turn brown.
  5. Remove from the oven and leave it to cool completely.
  6. Serve with your favorite dips or eat as is.

Serve and enjoy these Homemade Pita Chips with family and friends!

NOTES:

  • For this recipe, you can a thicker pita but make sure to adjust the temperature of the oven and the baking time. For thick pitas, your oven should be 425 degrees F (225 degrees C) and bake for 5-8 minutes on each side, or until the edges turn brown.
  • You can customize your chips by adding other herbs, pastes and flavoring. I like mine with thyme or Italian herbs. Cheese powder, BBQ or garlic would be good to try to.
  • Serve homemade pita chips with your favorite dips, sour and chive, garlic and onion, guacamole, or hummus.
  • The key to crispy pita chips is a hot oven with the right temperature and enough fat. Make sure to coat those pita wedges with olive oil.
  • Transfer cooled pita chips to an airtight container and store for 1 to 2 days.

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 Homemade Pita Chips 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.
bread

Spanish Bread

Spanish Bread is in every bakery in the Philippines. Perfect to eat at any time of the day. They are soft bread rolls that are filled with sweet goodness. The filling is composed of butter and sugar and all that sweet stuff. They are drenched in bread crumbs for the finished texture.

It is ironic that it is called Spanish Bread, yet it is very common and popular in the Philippines. Should it be called Filipino Bread instead? Why is it called Spanish Bread in the first place? There is a reason behind this. Back in the old days, Spaniards have introduced this type of bread to Filipinos. From then on, we adopted this bread and love it as our own. They are basically fat rolls of bread dusted with breadcrumbs all over. The texture of the breadcrumbs give it a good, tiny crunchy texture and makes them a delight to bite. The sweet filling is a very good contrast to the soft bread around it. Spanish Bread is usually eaten any time of the day and most enjoyed with a cup of coffee, soft drinks or sago’t gulaman.

How to Make Spanish Bread?

In a stand mixer bowl, put 2 teaspoons active dry yeast, 1 tablespoon sugar and 1 cup of warm milk. Mix it up a bit and let it bloom for 10 minutes. Add 1 large egg and 1/3 cup melted unsalted butter. Mix it well. Add 3 1/4 cups all-purpose flour, 1 teaspoon salt and 3 tablespoons sugar. Place in a stand mixer using the dough hook. Turn the speed to 1 for 1 minute, then increase it to 2 for 3 minutes. The dough is sticky at this stage, turn off the stand mixer and scrape the sides of the bowl with a rubber spatula. Turn down the dough onto a working surface. Form into a ball and place in a greased large bowl. Cover with cling wrap and let it rise for 1 hour. Then make the filling by mixing all the ingredients in a separate large bowl. Add 1/2 cup softened unsalted butter, 1/2 cup brown sugar and mix. Add 1/3 cup condensed milk and mix well. Add 3/4 cup bread crumbs and 1/4 cup all-purpose flour. Mix until well combined. Then add 1/3 cup all-purpose cream. Punch out the gas in the dough and take it out of the bowl. Divide into 16 pieces. Form each piece into a ball. Flatten with a rolling pin and fill with the prepared filling. Roll and pinch the seams to seal. Tuck the sides in. Roll it again. Dredge into bread crumbs and place into baking sheets. Making sure they are spaced apart. Cover and let it rest for 30 minutes. Bake in a preheated oven of 350 degrees F (180 degrees C) for 18-20 minutes.

You may also like my other bread recipes:

1 Spanish Bread (other recipe)

2 Pan de Coco (Coconut Buns)

3 Bread Pudding

4 Pandesal (Filipino Bread Roll)

5 Pandesal without Bread Maker


Spanish Bread Recipe

INGREDIENTS:

1 tablespoon (10g) sugar

2 teaspoons (6g) active dry yeast

1 cup (200ml) warm milk

1 large egg

1/3 cup (75g) unsalted butter, melted

3 1/4cup (407g) all purpose flour

1 teaspoon (5g) salt

3 tablespoons sugar

FOR FILLING:

1/2 cup (115g) unsalted butter, softened

1/2 cup (100g) brown sugar

1/3 cup condensed milk

3/4 cup (90g) bread crumbs

1/4 cup (33g) all purpose flour

1/3 cup cream (80g) you can use all purpose cream, heavy cream or whipping cream

FOR COATING:

1/2 cup bread crumbs

INSTRUCTIONS:

  1. In a stand mixer bowl, put 2 teaspoons active dry yeast, 1 tablespoon sugar and 1 cup of warm milk. Mix it up a bit and let it bloom for 10 minutes.
  2. Add 1 large egg and 1/3 cup melted unsalted butter. Mix it well.
  3. Add 3 1/4 cups all-purpose flour, 1 teaspoon salt and 3 tablespoons sugar.
  4. Place in a stand mixer using the dough hook. Turn the speed to 1 for 1 minute, then increase it to 2 for 3 minutes. The dough is sticky at this stage, turn off the stand mixer and scrape the sides of the bowl with a rubber spatula.
  5. Turn down the dough onto a working surface. Form into a ball and place in a greased large bowl.
  6. Cover with cling wrap and let it rise for 1 hour.
  7. MAKE FILLING: In a separate large bowl, add 1/2 cup softened unsalted butter, 1/2 cup brown sugar and mix. Add 1/3 cup condensed milk and mix well. Add 3/4 cup bread crumbs and 1/4 cup all-purpose flour. Mix until well combined. Then add 1/3 cup all-purpose cream.
  8. Punch out the gas in the dough and take it out of the bowl. Divide into 16 pieces.
  9. Form each piece into a ball. Flatten with a rolling pin and fill with the prepared filling.
  10. Roll and pinch the seams to seal. Tuck the sides in. Roll it again.
  11. Dredge into bread crumbs and place into baking sheets. Making sure they are spaced apart. Cover and let it rest for 30 minutes.
  12. Bake in a preheated oven of 350 degrees F (180 degrees C) for 18-20 minutes.

Serve and enjoy these Spanish Bread with family and friends!

NOTES:

  • Use melted butter in making the dough, but use softened butter in making the filling.
  • You may use a stand mixer or simply knead the dough with your hands, about 5-10 minutes.
  • The dough is a bit sticky after kneading. It is okay. Just make a big ball and let it rise for an hour in a greased bowl. Don’t forget to cover it.
  • You may use a kitchen scale when dividing the pieces especially if you are going to sell, but if only eaten at home, you can just eye it and make balls in each piece.
  • Flatten the dough in a slightly oval shape, fill it and roll. Don’t forget to pinch the seams and tuck them in.

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 Spanish Bread recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.

keto and low carb

Keto Minced Beef with Beans and Spinach

This Keto Minced Beef with Beans and Spinach recipe resembles sticky Korean Stir Fry, a beautiful balance of sweet, spicy and salty. Whether you are on a Keto diet or not, this is a very tasty dish that you could enjoy with family.

Ground beef is an easy-to-prep component of Mexican or Asian dishes like enchiladas, tacos, menudo, stir fry, and so much more. But the thing that keeps me thinking, is ground beef the same as minced beef. In the Philippines, we call it ground beef but here in New Zealand, it is called minced beef. What is the difference? According to my research, when you say minced beef is 100% pure beef while ground beef is the blended version. Minced beef has no additives unlike ground beef has an “extended product”. Now that I know, I guess I can say that I am pretty lucky I can buy minced beef instead of ground beef. That also explains why ground beef is so much cheaper than the minced. Anyway, let us start cooking this delicious dish that is Keto-friendly and Asian inspired.

How to Make Keto Minced Beef with Beans and Spinach?

In a large non-stick pan or wok over high heat, add sesame oil, garlic, chili and onion. Stir fry for 2-3 minutes or until fragrant. Add the minced beef and stir fry until browned. Pour in the sauce and cook until it has reduced and thickened. Make sure that the minced beef is coated with the thickened sauce. Remove the pan from the heat and mix through the scallions and sesame seeds.

You may also like my other Keto recipes:

1. Keto Pork Chops with Creamy Mushrooms

2. Keto Flying Jacob Casserole

3. Keto Spinach Chicken Casserole with Cream Cheese and Mozzarella

4. Keto Korean Beef

5. Keto Curry Chicken with Coconut and Lemongrass


Keto Minced Beef with Beans and Spinach Recipe

INGREDIENTS:

2 tablespoons sesame oil

2 cloves garlic, minced

1 small onion, thinly sliced

1-2 red chili flakes

500 grams (1 pound) of minced beef

1/2 cup beans, cut in 1/2 inch

1 cup spinach, chopped

1/4 cup scallion, thinly sliced

FOR THE SAUCE:

2 tablespoons sesame oil

1/4 cup tamari sauce

204 tablespoons erythritol

1/4 teaspoon ginger powder

1 teaspoon sesame seeds

INSTRUCTIONS:

  1. MAKE SAUCE: In a small bowl, add all the sauce ingredients; sesame oil, tamari sauce, erythritol, and ginger powder. Whisk it all together and set aside.
  2. STIR FRY: In a large non-stick frying pan or wok over high heat, add the sesame oil, garlic, onion and chili. Stir fry for 2-3 minutes or until fragrant.
  3. Add the minced beef and stir fry until browned, about 10-15 minutes.
  4. Pour over the sauce and cook until it has reduced and thickened, making sure that the minced beef is coated with the thickened sauce.
  5. Remove the pan or wok from the heat and mix through the scallions and sesame seeds.

Serve and enjoy this Keto Minced Beef with Beans and Spinach with family and friends!

NOTES:

  • Adjust the amount of sweetener in this dish if you wish. It really depends on your personal tastes.
  • You can use coconut oil instead of sesame oil if you don’t have one, but I think sesame oil gives a nice kick to the dish.
  • You can use either minced or ground beef.
  • Serve with cauliflower rice.
  • Leftover Keto Minced Beef with Beans and Spinach Stir Fry can be stored in the fridge for up to 3 days, or 3 months if frozen.

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 Minced Beef with Beans and Spinach 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.