What to do with leftover adobo???
“The world is indeed full of peril and in it there are many dark places. But still there is much that is fair. And though in all lands, love is now mingled with grief, it still grows, perhaps, the greater.” -J.R.R. Tolkien
I have to admit, my husband is a definite fan of Lord of the Rings. I, on the other hand, shamelessly fell asleep in the noisy war scene of the 2nd movie! (See, I don’t even know the title! Hahaha!)
After much research and some bits of what I remember, I was happy to make theme cupcakes again when a friend approached me.
Oh how I’ve missed you and how I’ve missed sharing recipes, but I’m back!!!
Click on the photo above for the Rainbow Banh Mi recipe!
Thanks to Mikka Wee and Mylene Chung of Pepper.ph for trusting me to come up with recipes on their awesome blog!
Photo and styling credit: Mylene Chung of Pepper.ph
When you talk about fritters, first thing that pops into your head is usually a deep-fried large clump of dough. I saw on TV this deliciously unique corn fritter, it was mostly corn and little dough. It was Asian-inspired, crrruuuunchy and golden brown! You HAVE to understand why I went for it!
Looks like corn chowder….but it’s not!
Let it fry, let it fry!
Each bite of this was a burst of juicy corn and the gingery taste of the dipping sauce made it even better. So yum!
Asian Corn Fritters
2 heaping cups of fresh corn kernels (taken out of 4 ears of corn)
1 garlic clove, crushed
1/4 cup Celery, finelydiced
1/4 cup Green Onions, diced
3/4 cup All Purpose Flour
Salt and Pepper, to taste
Heat oil in a wok over medium-high heat. Mix all ingredients together and season with salt and pepper.
Spoon mixture closely over the hot oil. Fry until golden brown.
Serve immediately with the Soy-Ginger dipping sauce (recipe below)!
Soy-Ginger dipping sauce: Grate a half-inch medallion of ginger, 1/2 cup light soy sauce, 1/4 cup mirin, 2 Tbsp. sugar, 1 Tbsp. Oyster Sauce, 1 tsp. Sesame Oil and 2 Tbsp. Water. Combine all ingredients in a small saucepan and heat until sugar has dissolved. Adding chili powder or red pepper flakes is highly recommended!
I realize that this is a very morbid comeback. It’s been around 6 months since my last post and this is what I decide to come back with. Hehehe! It might be a withdrawal from Halloween or I took inspiration from my favorite series of the moment, “American Horror Story”. Nonetheless, belated Happy Halloween!!!
Vanilla cupcake with White Chocolate Buttercream, a Bing Cherry surprise inside and a Bing Cherry Reduction on top for the Blooooood.
This post is loooong overdue. I organized a dinner party back in January for a good friend who came all the way from New Zealand. It was his first visit back to the Philippines ever since he migrated. I decided to serve him and our other friends something meaty since they would mostly be guys. Also, my husband has been begging me to make a pot of this lava-like stew.
What I made:
A CHILI CON CARNE buffet!!!
The buffet for the chili consisted of cheddar cheese, salsa, sour cream, plain rice (no Filipino feast goes without rice), hotdog buns, sausages, and cheddar-jalapeno biscuits (recipe below).
Grillin’ the sausages!
Chili Con Carne
2 large Onions, diced
3 cloves of Garlic, minced
2 Carrots, diced
2 sticks Celery, diced
1 tsp ground Cumin
2 Jalapenos, seeds removed and diced
2 pieces Dried Ancho Chiles, chopped
1 (400g can) Red Kidney Bean, rinsed
2 (400g can) Whole Peeled Tomatoes
2 cups Beef Stock
1 Kg Ground Beef
1 small bunch of fresh cilantro, chiffonade
18g Dark Chocolate, chopped or broken into pieces
Salt and Pepper, to taste
Sour Cream, to serve
Salsa, to serve
Lime, to serve
Saute the onions and garlic in a deep dutch oven (or any deep, heavy bottomed sauce pan) over medium heat until the onions are translucent. Add the carrots, celery, jalapenos, ancho chiles and cumin in the pan and saute for 3-5 minutes or until fragrant.
Add the ground beef and cook through. Pour the whole peeled tomatoes, beef stock and add the red kidney beans. Try to mash the whole tomatoes while stirring. Let simmer over low heat for 45 minutes to an hour.
Add the dark chocolate pieces, season with salt and pepper. Simmer for another 10 minutes.
When cooked through, sprinkle over half of the cilantro and leave some for serving.
Just find a basic biscuit recipe, like from Joy of Baking. I gave my biscuits a bit of oooomph by adding small cubes of cheddar cheese and diced jalapeno, I coated them with a bit of flour and added it to the biscuit dough. You can definitely add whatever your heart desires but I suggest adding some cheese, SO YUM!:)
If you’ve tried any of my recipes, please send me pictures! Nothing excites me more than seeing other people cook with my help.:)
I can unabashedly say that my baking kryptonite is marshmallow frosting. It really intimidates me and I’ve had quite a few failed attempts to produce a fluffy, smooth and glossy cloud of goodness. But after much trials and much errors, I think I’ve nailed it!
Introducing the newest cupcake flavor of Sinfully Sabrina Cupcakery:
Devil’s Food Cupcake with Marshmallow Frosting
I know, it’s usually your “15 minutes of fame” but I can assure you, mine was just for 5 seconds.
Around August last year, I saw a commercial on the Asian Food Channel about a hunt for their “Next Celebrity Chef”. I thought, “That could be me.” No harm in trying, right? So I went ahead and joined the Philippine auditions, made an omelette and POOF! I was on my way to Penang, Malaysia!
I was completely blown away by the fact that out of all the people who auditioned, I was one of the 7 Filipinos riding the plane, flying to Penang.
When we arrived at Penang, It was a roller coaster of emotions. I was scared, intimidated, excited and most of all I started missing Sancho and Sieg. I didn’t know what I had gotten myself into but it was too late to back out now. I just went with the flow.
Most of the time we were either waiting or being filmed. It was weird, I knew I was completely out of my element. I’m a very shy person and I have extreme stage fright. So why am I here? Good question!!! Okay, I’ll simply call it “a moment of insanity.”
Back to the story, we were 35 contestant from all over Asia. We knew they had to cut us down to half. So we smelled the first challenge coming soon. True enough, we were grouped into 3. I was part of the first group, which totally sucked cause the 2 other groups had time to think of what they were going to do. My group, being the first group, had to act on impulse! First challenge: BEEF!
When they unveiled the rest of the ingredients, I zoned in on the zucchini, I don’t know why but I knew I wanted it on my dish. I got a hunk of Beef Tenderloin and got all the other ingredients. We had an hour to ,which really felt like an eternity.
Seared Paprika Beef Tenderloin, Potato and Zucchini Gratin with a hint of Bleu Cheese served with a side of cooked Apple and Fennel Slaw garnished with Fried Spinach Leaves
The verdict: it was good but not exceptional.
That night, it was eliminations. 19 of us went home.
Even though my presence on the show was short-lived, It was still an honor to be part of the top 35 chosen from 5 countries in Asia. I also met a crazy group of people who I can now call my friends. And to top it all off, I got a free trip to Penang, Malaysia. It was really a win, win situation!
Waiting, waiting and more waiting!
I’ve been busy all throughout the holidays baking, cooking and delivering my Christmas goodies hence my lack of posts. But I have you guys to thank for my busy-NESS!!!
Thank you, thank you, THANK you!!!!!!
Fortunately, I was able to collect photos of the things that I cooked for the holidays that I wanted to share with you guys.
For Christmas Eve dinner, my mother-in-law and I wanted to recreate the salad that we absolutely adored from Portillo’s on our trip to Chicago last 2010. Their salad had practically everything but the kitchen sink on it; chicken breast with strawberries, pineapples, blueberries, mandarin oranges, all tossed together with Gorgonzola cheese, and glazed walnuts in our Poppy seed dressing. It was sooooooooo good!!! But super heavy on the calories! Since the poppy seed dressing of Portillo’s was creamy, we decided to make ours a vinaigrette instead so we can distribute the calories accordingly to the other dishes. I know it’s the time to indulge but we had Lechon (Filipino-style Roasted Pig. SO YUM!!! Thanks Lara!) too, I didn’t have plans to go to the hospital on Christmas Eve!
Okay, let’s get to the recipe. Hope you make and enjoy this super easy salad!
Strawberries, washed, hulled and sliced
Shaved Almonds, toasted
Feta Cheese, crumbled
Poppy Seed Vinaigrette:
1 cup olive oil
3/4 cup sugar
1/3 cup white wine vinegar
1/2 small onion, diced finely
1 Tbsp. Mustard
1 1/2 Tbsp. Poppy Seeds
Salt and Pepper, to taste
Combine all vinaigrette ingredients together in a bowl until it comes together and the sugar has dissolved.
Toss all salad ingredients in one big bowl, serve the vinaigrette on the side.