Black Forest Cupcakes
1.5 oz Corn oil
10g Cocoa powder
40g cake flour (preferred) or all-purpose flour
3 Egg yolks
3 Egg whites
30g (1 oz) sugar
1/2 tsp cream of tartar
1 can Cherry Pie Filling
1. Preheat oven to 180C
2. In a small pan, heat up corn oil, remove from heat and add in cocoa powder and chocolate, stir until chocolate melted.
3. Add in water, flour and egg yolks, well mixed and set aside.
4. In a mixing bowl, use electric hand mixer and beat egg whites with cream of tartar and sugar till peak forms, fold the meringue into the egg yolk mixture in 3 batches till fully incorporated.
5. Pour the batter into lined cupcake pans and bake in preheated oven for 25 mins. Remove the cupcakes from oven once it is cooked and cool completely on a wire rack.
6. From the top of the cupcake, make a small hole in the center of each cupcake, and brush the canned cherry syrup in the hole, then stuff a canned cherry inside it.
7. Squeeze whipped cream on top of the cupcake and garnish with fresh cherry and shredded chocolate.
Chicken dynamite Lumpia is a Chicken Lumpia or Chicken Egg Roll version with a piece of long green pepper inside. The shape of the dish resembles dynamite — that is why it was called as such. This Chicken dynamite Lumpia Recipe is easier to prepare as it looks. It also makes a good appetizer.
Chicken Dynamite Lumpia
- 1 lb. ground chicken
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon ground black pepper
- ½ teaspoon salt
- 1 cup bread crumbs
- 10 pieces long green pepper (siling pansigang or finger peppers)
- Lumpia wrappers
- 1 cup Panko bread crumbs
- 2 eggs
- 1 ½ cups cooking oil
- In a bowl, combine the ground chicken, garlic powder, onion powder, 1 piece egg, and bread crumbs, salt and ground black pepper. Mix well. Set aside.
- Arrange the long green pepper in the middle of the lumpia wrapper. Cover the pepper with 1 to 2 tablespoons of the ground chicken mixture. Wrap the pepper and chicken mixture. See this egg roll recipe video for guidance. However, you will only need to cover one side completely; the side with the pepper stem should be open so that part of the pepper will be visible.
- Heat the cooking oil in a frying pan.
- While the oil is being heated, beat an egg in a wide bowl.
- Dip the wrapped lumpia in beaten egg then roll over the Panko bread crumbs. Make sure that the lumpia is fully coated with crumbs.
- Gently place each piece of lumpia on the frying pan. Fry in low to medium heat for 5 to 6 minutes per side or until the color of the outer part turns golden brown. Note: the oil should be hot enough to fry the lumpia, but not too hot to the point of quickly browning the bread crumbs (250F is good enough). Otherwise, there is a possibility that the chicken will be somewhat raw.
- Transfer to a plate line with paper towels. This will absorb the oil.
- Arrange in a serving plate.
Okoy or Ukoy is the Filipino version of shrimp fritters. Small shrimps (usually with head and shell on) are mixed in a batter and fried until crispy. This is can be an appetizer, a main dish, or a mid afternoon snack. Several variations of this dish exists, the most common ingredients that are mixed with shrimps are mung bean sprouts (togue) and julienned squash. There are also other ukoy variations wherein small fishes such as dulong or dilis are used instead of shrimp.
Okoy or Ukoy
I learned to eat Ukoy when I was still a kid. Every afternoon, our trusted vendor peddles this dish along with turon, lumpiang prito, and bananaque. I used to have this for meryenda (mid afternoon snack) and I enjoy having it soaked in spicy vinegar such as sinamak or pinakurat.
The secret to a good Ukoy is its texture. You can put any ingredient that you want as long as it is within the norm but it should come out extra crispy. During my first few tries, I was not satisfied with the texture. Although the taste was extremely superb, the texture is a bit soggy. Instead of giving-up, I did several more experiments and finally got the crispy texture that I wanted. How did I do it? I simply changed the flour and cornstarch ratio by adding more cornstarch and decreasing the amount of flour.
If you’ll notice in the video, I used small dried shrimps (the size is bigger than hibi) instead of the fresh small ones. I can’t find the right sized (small variety) fresh or even packaged shrimps in my area. It turned out that the dried shrimps are more flavorful than the fresh shrimps that I usually use.
1 cup small shrimps, cleaned
1 cup cornstarch
1/4 cup flour
1 1/2 cups mung bean sprouts (togue)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 piece raw egg
1/4 teaspoon baking powder
1 1/4 cups water
2 cups cooking oil
- Combine cornstarch, flour, baking powder, egg, water, salt, and ground black pepper then stir until diluted.
- Add the shrimps and mung bean sprouts in the mixture and lightly stir to distribute.
- Heat a frying pan or small cooking pot and pour-in the cooking oil.
- When the oil is hot enough, scoop about 2 to 3 tablespoons of the mixture and quickly (but cautiously) drop it in hot oil.
- Cook each side for 2 to 3 minutes or until the color turns golden brown. Please note that cooking time may vary. Repeat this step until the entire mixture is consumed.
- Remove the deep-fried ukoy from the pan and place in a plate lined with paper towel to absorb the oil.
- Remove the paper towel and serve with sinamak.
- Share and enjoy!
Chicken Macaroni Salad makes a good appetizer and snack. I also love to have this as a main dish (for some reason) especially if I am having stews such as kaldereta or menudo. This dish is typically served during Filipino fiestas and also during family outings and picnic. I remember having this regularly during a quick picnic by the beach and it goes well with Pinoy pork barbecue (skewered pork).
It is easy to make your own Filipino Chicken Macaroni Salad; all you have to do is prepare some of the ingredients beforehand. The elbow macaroni needs to be cooked and drained while the chicken needs to be boiled and shredded. Once the macaroni and chicken are ready, all you have to do is combine all the ingredients and toss. It will also be nice if you serve your Filipino Chicken Macaroni Salad chilled. I do this by mixing all the ingredients in a stainless mixing bowl. I place that same mixing bowl with the Filipino Chicken Macaroni Salad in the fridge. The stainless steel bowl will help the salad get cold faster and this will be beneficial if you are pressed for time.
Aside from macaroni, you can use other types of short cut pasta. Here are some examples: Mostaccioli, Penne, Rigatoni, Cellentani, Rotini, Cavatappi, Fideuà, and Maccheroncelli.
Chicken Macaroni Salad
- 1 lb. elbow macaroni
- 1 lb. chicken
- 3/4 cup light mayonnaise
- 1 (20 oz.) can pineapple tidbits, drained
- 3/4 cup minced carrots
- 3/4 cup raisins
- 1 cup shredded sharp cheddar cheese
- 1/4 teaspoon garlic powder
- 4 cups water
- Salt and pepper to taste
- Bring water to a boil. Once the water starts boiling, add 1 teaspoon salt and then put-in the chicken. Boil the chicken for 25 minutes. Drain the water and let the chicken cool.
- Discard the bone from the meat and then shred the chicken meat using your clean hands. Set aside.
- Cook the elbow macaroni according to package instructions. Drain and then set aside
- In a large mixing bowl, combine the mayonnaise, garlic powder, 3 tablespoons of pineapple juice from the canned tidbits, salt, and ground black pepper. Mix well and then taste. Adjust the taste as necessary.
- Add the shredded chicken, carrots, macaroni, raisins, and pineapple tidbits in the mixing bowl. Toss thoroughly until the ingredients are well distributed.
- Add the cheese. Gently toss.
- Cover the mixing bowl with a cling wrap. Refrigerate for at least 1 hour.
- Transfer to a serving plate.
- Serve. Share and enjoy!