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11.06.2013

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Gumagawa rin ba kayo ng SANTOL JUICE? Very refresh

Gumagawa rin ba kayo ng SANTOL JUICE? Very refreshing at masarap to! Perfect drink sa lunch or merienda. At higit sa lahat marami ring health benefits ang pagkain ng santol.

Marami ng #Santol sa palengke, makapag- #Sinantol naman sa susunod.

#ThePeachKitchen #OnTheBlog #LoveLocal

Crispy Pata Sunday! Pahinga muna sa pagluluto para

Crispy Pata Sunday! Pahinga muna sa pagluluto para naman maka-recharge ngayong linggo at makapaghanda sa susunod.
💕💕💕💕
Sana'y nakapagpahinga rin kayo at nakapag-muni-muni ng kaunti.

#ThePeachKitchen

It's Munggo Friday, friends! Back to regular progr

It's Munggo Friday, friends! Back to regular programming ang ulam namin ngayon. #Monggo Guisado with lots of #Ampalaya leaves at #Chicharon!
🌿🌿🌿🌿
Kayo? Anong ulam nyo dyan ngayon? Kahit ano pa yan, basta sama-sama ang pamilya, masarap kumain diba? ❤️
Happy Weekend!
#ThePeachKitchen

Snacking on these #healthy pie from @pieexpressph!

Snacking on these #healthy pie from @pieexpressph! Crispy pie, oven-reheated kaya hindi oily... Filling is tofu and green onions - - #plantbased, guilt-free, at masarap!
🌿🌿🌿
It costs P100 for a pack of 3 and comes with a special dipping sauce & chili garlic oil.

#ThePeachKitchen

Mainit na sabaw sa mainit na pananghalian! Hello,

Mainit na sabaw sa mainit na pananghalian! Hello, BEEF POCHERO! Syempre may EGGPLANT SAUCE on the side para kumpleto.
😋😋😋😋😋
Jusme, alam nyo ba na pinag-awayan pa namin ni @daddydoodle.doo ang Chorizo De Bilbao at Chinese Sausage kanina? To kasing tindera sa palengke, di alam ang tinda nya, chorizo ang tawag sa chinese sausage. Eh ang bumibili, di rin alam ang binibili. Paktay na!
😋😋😋😋😋
Buti na lang, all's well that ends well...
Kain na lang tayo. Happy lunching, mga mars!

#ThePeachKitchen

TUNA STEAK ala Pobre, CHINESE SAUSAGE FRIED RICE,

TUNA STEAK ala Pobre, CHINESE SAUSAGE FRIED RICE, & BUTTERED VEGGIES! Kainan na!
⛈️⛈️⛈️⛈️⛈️
Bakit kaya ang sarap kumain pag umuulan, no?

#ThePeachKitchen

ORANGE CHICKEN para sa makulimlim na pananghalian.

ORANGE CHICKEN para sa makulimlim na pananghalian. 🍊🍊🍊🍊🍊🍊🍊
Kamusta naman sa inyong mga lugar mga inay? Maaraw? Makulimlim? Umaambon na?

#ThePeachKitchen

Summer feels! As much as possible, ayaw natin magl

Summer feels! As much as possible, ayaw natin magluto kasi ang init sa kusina. Pero syempre, dapat may dessert pa rin. So I made a super easy CREAMY YEMA CAKE for the family.

May daya ito ng kaunti kasi bumili lang ako ng chiffon loaf para ang lulutuin ko na lang ay yung Yema Frosting. I saved work, time, effort at iwas init. Winner sa kids ang lasa ng cake dahil mas pina-creamy ang frosting! Tuwang-tuwa pa sila 'cause sila ang naglagay ng Yema Frosting sa "cake"
..
.. Share ko sa inyo ang recipe ha.. I got this from https://www.createwithcream.ph/.
May recipe din for Vanilla Sponge Cake pero kung gusto nyong mas madali, just use store-bought mamon or loaf.

YEMA CAKE
INGREDIENTS:
Vanilla Sponge Cake
3 pcs eggs, separated
1/3 cup sugar
3 tbsp fresh milk
1 tsp vanilla extract
1/2 cup all purpose flour
3/4 tsp baking powder
2 tbsp sugar
1 tsp butter
Yema Frosting
1 pack 125ml Nestle All Purpose Cream
2 pcs egg yolks
1/2 tbsp cornstarch
1/4 cup evaporated milk
1/2 cup condensed milk
1/2 tsp vanilla extract
2 tbsp butter
3 tbsp grated cheese

PROCEDURE
Whip egg yolk and 1/3 cup sugar until light. Gradually add fresh milk and vanilla extract. Sift flour with baking powder. Mix in the egg yolk mixture. Separately whip egg whites with 2 tbsp of sugar until soft peaks. Fold in the egg yolk mixture. (20mins)

Pour into a 2 pcs of lyanera lined with buttered parchment paper. Bake in a preheated 320°F oven for 15 – 20 minutes or until a toothpick comes out clean when inserted in the cake. Set aside to cool completely. Remove cake from the pan and discard parchment paper.

For the yema frosting, combine Nestle All Purpose Cream, egg yolks, cornstarch, evaporated milk, condensed milk and vanilla extract. Mix well and bring to a gentle simmer.

Turn off heat and stir in butter. Pour on top of cakes and spread evenly. Refrigerate for 4 hours or overnight. Top with grated cheese

#ThePeachKitchen

Grocery day today! 7am kami umalis ng bahay at nak

Grocery day today! 7am kami umalis ng bahay at nakabalik ng 10am. Kailangan ng madaliang "#healthy" ulam. So, nagluto ako ng FISH CURRY. (Espada fish)

Nakatulog ako after lunch at nagising sa balitang "Modified" ECQ na daw tayo sa next half of the month.

Kamusta naman ang tunog nun sa inyo mga Mars?
#ThePeachKitchen

Today's budget-friendly ulam: TOFU STEAK ~ crispy

Today's budget-friendly ulam: TOFU STEAK ~ crispy fried tofu with flavorful shiitake mushroom and meat sauce!

Tofu naman para healthy after ng Mother's Day celebration feast kahapon 😊😊 Here's the #recipe... Hope you like it.
#Tofu Steak Ingredients:

1 block of firm tofu(tokwa) sliced
150g ground beef
6 pcs dried shiitake mushrooms, rehydrated and sliced
3 cups water
½ cup soysauce
3 tbsp brown sugar
2 tbsp mirin (optional,but would really add to this dish's flavor )
3 slices of ginger
2 tbsp cornstarch dissolved in 2 tbsp water
3-5 tbsp cornstarch with a pinch of salt and pepper for dredging
3 cloves garlic, minced
canola oil for frying

PROCEDURE:
In a sauce pan, heat 1 tbsp canola oil and sauté garlic and ginger until the garlic is brown on the edges.
Add ground beef and cook until brown
Pour in water, soy sauce and sliced shiitake mushroms. Stir.
Add brown sugar. Stir. Add mirin, ig using and simmer for 5 minutes.
Pour in the cornstarch-water mixture to thicken the sauce.
Let it simmer for around 20 seconds, turn off heat and set aside. Your "Steak Sauce" is now done.
Dredge your sliced tofu with cornstarch and fry until brown.
Set it on a plate and put around 3 tablespoon of your "steak sauce" on top. Serve while hot.
#ThePeachKitchen #OnTheBlog