Banana Nut Muffin

Banana Nut Muffins

Banana Nut Muffins

 

Ingredients

  • 3 pieces medium ripe bananas, mashed
  • 1 cup walnuts, chopped
  • 1/4 teaspoon baking soda
  • 3/4 cup granulated white sugar
  • 1 1/2 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 2 pieces eggs (whites only)
  • 1/2 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • a pinch of salt

Cooking Procedure

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Combine all-purpose flour, baking soda, salt, and baking powder. Mix well. Set aside.
  3. Beat-in egg whites in a separate bowl. Gradually add the bananas, vegetable oil, sugar, lemon zest, and vanilla extract. Continue beating until all the ingredients are well distributed.
  4. Gradually fold-in the flour mixture, and then the walnuts. Mix well.
  5. Arrange muffin cups on a muffin tray. Scoop the mixture and arrange in each muffin cup. Make sure that you only fill about less than 3/4 of the cup’s volume.
  6. Place in the oven and bake for 23 to 27 minutes, or until it passes the toothpick test.
  7. Remove from the oven and let cool by placing on a wire rack.
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Avocado Smoothie

Avocado Smoothie

Avocado Smoothie

INGREDIENTS
  • 4 avocados
  • 1 (14 ounces) evaporated milk
  • ½ cup sugar
  • 1 teaspoon lemon juice
  • 3 cups ice cubes
INSTRUCTIONS
  1. With a knife, halve avocados and remove pit. Using a spoon, scoop flesh and cut into cubes.
  2. In a blender, combine avocados, milk, sugar, lemon juice and ice. Process until smooth and blended.

Shrimp and Pork Siomai Recipe

Shrimp and Pork Siomai Recipe

Shrimp and Pork Siomai Recipe

Shrimp and Pork Siomai Ingredients:

  • 1 teaspoon salt1 kg Lean ground Pork  or 1 kg Prawn (shrimp) peeled
  • 1/3 cup chopped water chestnuts or turnips (singkamas)
  • 1/3 cup chopped carrots
  • 2 medium or 1 large minced onion(s)
  • bunch of spring onions or leeks
  • 1 egg
  • 5 tablespoons sesame oil
  • 1 teaspoon freshly ground pepper
  • 50 pcs. large or 100 pcs. small wanton or siomai wrapper
  • soy sauce, calamansi (lemon or kumquats), sesame oil and chilli paste (for the sauce)

Wrapper:

  • 1/4 cup water
  • 1 egg
  • 1 tablespoon vegetable or corn oil
  • 1/4 teaspoon salt
  • 1 1/2 cups all-purpose flour

Chilli Paste:

  • 1/8 kilo Chillies (Siling Labuyo)
  • 3 tablespoons cooking oil
  • 2 cloves garlic, peeled and minced

Instructions:

  • Mix all the ingredients for the filling in a bowl.
  • Spoon 1 tablespoon of mixture into each wrapper. Fold and seal.
  • Meanwhile, boil water and brush steamer with oil.
  • When the water gets to a rolling boil, arrange the siomai in the steamer and let stand for 15-20 minutes, longer for larger pieces.
  • Serve with soy sauce, calamansi and sesame oil. Chilli paste is optional.

Wrapper:

  • Beat egg and mix with flour till free of lumps.
  • Bring water, cooking oil and salt to a boil, then pour in flour.
  • Remove from heat and beat until mixture forms a ball.
  • Divide the dough into 1 1/4 -inch balls.
  • Roll each ball on a floured board until paper thin. Set aside.
  • Simplest version of chilli sauce would be to chop chillies well and fry them in oil, sesame or vegetable oil, never olive oil if you want it to have a Filipino taste.

Chilli Paste:

  • Combine chopped chillies and minced garlic then simmer for around 20 minutes or till most of the water has evaporated. Add oil, simmer and stir well.