How to Make Brownies

Brownies

Brownies

Ingredients
  • 1 cup butter, preferably unsalted
  • 2 cups sugar, white
  • 1 tsp. vanilla essence or extract
  • ½ cup cocoa powder
  • 4 whole eggs, beaten
  • 1 ½ cups of flour, all-purpose
  • ½ tsp. baking powder
  • Pinch of salt
Instructions
  1. Soften butter by leaving it at room temperature for 20-30 minutes. Do not melt. Preheat oven to 350 F.
  2. Combine soft butter with sugar and mix well. Add cocoa powder little by little, mixing thoroughly. Add vanilla and eggs.
  3. In a separate bowl, combine flour, baking powder and salt. Sift the flour into the butter-sugar mixture. Combine and transfer the mixture into a baking pan. Bake for 20-30 minutes until a light crust forms at the top of brownies. Brownies are incredibly easy to make. Create more flavors by adding caramel sauce, cream cheese, chocolate chips, nuts and fruit. Watch your portions and enjoy.

Buffalo Chicken Wings Recipe

Buffalo Chicken Wings

Buffalo Chicken Wings

Ingredients

  • 12 pieces chicken wings
  • 1/2 teaspoon chili powder
  • 1/3 cup all purpose flour
  • 1/2 teaspoon paprika
  • 5 tablespoons butter
  • 3 tablespoons hot sauce
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 4 cups cooking oil

Cooking Procedure

  1. Combine flour, chili powder, salt, and paprika in a mixing bowl. Mix well.
  2. Put the chicken in the mixing bowl and coat with the flour mixture.
  3. Heat a cooking pot and pour-in cooking oil.
  4. Deep fry the chicken wings until golden brown. Set aside.
  5. Melt the butter in a sauce pan.
  6. Put-in hot sauce, ground black pepper, and garlic powder. Stir.
  7. Pour-in the butter mixture over the fried chicken wings. Mix to distribute the sauce evenly.
  8. Transfer on a serving plate.

Max’s style Fried Chicken Recipe

Max’s style Fried Chicken

Max’s style Fried Chicken

 

Ingredients

  • 1 whole spring chicken (cornish game hen)
  • 6 pieces dried bay leaves
  • 1/4 cup chopped cilantro or parsley
  • 4 cups water
  • 3 cups cooking oil
  • 2 tsp salt
  • 1 tsp ground black pepper

Cooking Procedure

  1. In a steamer, pour the water and bring to a boil.
  2. Add the dried bay leaves and chopped cilantro in the boiling water
  3. Steam the chicken for 45 minutes
  4. Remove the chicken from the steamer and allow the excess liquid to drip. Let the chicken cool down.
  5. Rub salt and pepper all over the chicken.
  6. In a deep-fryer or tall pot, pour the cooking oil and apply heat.
  7. When the cooking oil is hot enough, deep-fry the chicken for about 12 minutes. (If the chicken is not entirely immersed in oil, flip the chicken to fry the other side for another 12 minutes or until color turns golden brown)
  8. Remove the chicken from the fryer and allow oil to drip.
  9. Serve hot with fried kamote (fried sweet potato). Share and Enjoy!

Pata Tim Recipe

Pata Tim

Pata Tim

Ingredients
  • 4 to 5 lbs. pig’s leg, cleaned
  • 1/2 cup soy sauce
  • 1/2 tablespoon sesame oil
  • 3/4 cup brown sugar
  • 1/2 cup Sherry cooking wine
  • 4 pieces star anise
  • 4 cups water
  • 5 to 8 pieces dry Shitake mushroom, soaked in 1 cup water (for 3 hours)
  • 1 1/2 tablespoons cornstarch diluted in 1/2 cup water
  • 1 1/2 teaspoon whole peppercorn
  • 1/2 beef cube
  • A bunch of bok choy, bottom end chopped
  • 1 tablespoon salt
  • 3 tablespoons cooking oil
Instructions
  1. Preheat oven to 350F.
  2. Place the pig leg in a baking pan. Rub salt and cooking oil all over the pig leg. Let it stay for 10 minutes.
  3. Put the baking pan with the leg inside the oven. Bake for 15 to 20 minutes.
  4. Remove the leg from the oven. Let it cool down.
  5. Place the leg in a pressure cooker. Pour-in 4 cups water and add the whole peppercorn. Cover and pressure cook for 40 to 45 minutes. Note: if you are using a smaller sized leg, you can reduce the time to 35 minutes.
  6. Once the pressure is released, remove the cover. Continue to cook by placing the pressure cooker on a stove top (or turning the mode to manual, in case you are using an electric pressure cooker). Add the brown sugar, soy sauce, Sherry, and sesame oil. Let it boil. Cook for 15 minutes without cover.
  7. Add the beef cube, star anise, and shitake mushrooms. Stir and cook in medium heat for 30 minutes.
  8. Pour-in the cornstarch diluted in water. Stir. Continue to cook until the sauce reaches your preferred thickness.
  9. Add the bok choy. Stir and cook for 5 to 7 minutes. You can add more salt and pepper if you want.
  10. Transfer to a serving plate. Serve.