FoodHauz

I know there are already ready-mix pancakes available in the supermarket, but, honestly, I don’t heart them as much as what my Sis’ mixture or my friend’s. And here’s a recipe from my chef friend, Stephen that you can try. Hopefully, I can try his specialty one of these days.. Paging: Stephen! Drop by here in Cebu and bring us food! Hehehe.

Pancake Recipe

Ingredients:

200 grams All purpose flour

2 tsps sugar

4 pcs eggs

pinch salt

1/3 cup melted butter (unsalted)

1 ½ cups full cream milk

Procedure:

1. Separate the egg whites from the egg yolks.
2. Mix all dry ingredients in a bowl and sift.
3. Mix all wet ingredients, except for the egg whites, in a separate bowl. Beat until well mixed.
4. Gradually pour wet ingredients into dry ingredients, continuously stirring until a smooth batter is formed. Let rest for 20 minutes.
5. When ready to cook, beat egg whites until foamy. Fold this into batter.
6. Heat frying pan and fry batter until done.

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Yummy picture above is also taken from Stephen’s blog.

Adobo is one of my favorite Filipino dish. And I want to share this recipe I got from Filipino Food Recipes site. And I hope I can cook a very yummy adobo someday.

Estimated cooking time: 50 minutes

 

Adobo Ingredients:

• 1/2 kilo pork, cut in cubes

• 1/2 kilo chicken, cut into pieces

• 1 head garlic, minced

• 1/2 yellow onion, diced

• 1/2 cup soy sauce

• 1 cup vinegar

• 2 cups of water

• 1 teaspoon paprika

• 5 laurel leaves (bay leaves)

• 4 tablespoons of cooking oil or olive oil

• 2 tablespoons cornstarch

• 3 tablespoons water

Adobo Cooking Instructions:

• In a big sauce pan or wok, sauté garlic and onions on cooking hot 2 tablespoons of oil.

• Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.

• Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.

• Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken. Bring to a boil then simmer for an additional 5 minutes.

• Serve hot with the adobo gravy and plain rice.

Adobo Cooking Tips:

• You have the option to add crushed ginger to the onions and garlic when sautéing. Ginger adds a unique flavor to your pork/chicken adobo.

As what I have told you in my previous post, I really love Buko Pandan. Here’s a Buko Pandan recipe courtesy of Bohol.ph that I love to try one day.

Ingredients

8 leaves of Pandan - cleaned well
5 Buko (Coconut)not too hard, not too soft- Grated to strips
Water from 5 Buko (approx. 10 cups)
3 small cans of Nestle Cream
1 medium can of Condensed Milk
2 bars of Green Gulaman
1 3/4 Cups Sugar (more if you want it sweeter)
1 cup Kaong (optional)

Preparation

1. Boil buko water from 5 coconuts together with 8 pandan leaves that are individually twisted to break the fibers and expose the juice. Simmer for 20 minutes.

2. Before adding 2 bars of gulaman, make sure you remove the pandan leaves and check if the remaining coconut water is equal to 8 cups - 1 bar of gulaman is good for 4 cups of liquid. If it is not 8 cups, less will mean hard gulaman and more than 8 cups will result in mushy soft gulaman. Ensuring gulaman is well-dissolved stir well. Add sugar while mixing. Do this for 5 minutes

3. Pour through a strainer into cooling trays. Wait till it cools and hardens, then put in fridge.

4. Meanwhile, mix the grated buko with the 3 cans of cream and 1 can of condensed milk.

5. Add kaong if you prefer.

6. Get gulaman from ref and cut into 1 cm cubes. Mix with buko mixture.

Your buko pandan is now ready!

Dr. Steven A. Schnur’s new book, The Reality Diet, has recipes the entire family will enjoy–including the kids. Packed with yummy desserts (non-sugar), high-energy breakfasts, and easy-to-fix dinners, we know you’ll enjoy them all, including this one for Apple Streusel.

Streusels, along with cobblers and crisps, are American classics. But like most things American, streusel has its roots in another country, in this case Germany—and Streusel is a German word meaning “sprinkling.”

1/4 cup 2:90 granola

1 teaspoon brown sugar

1 teaspoon sugar substitute

1/4 teaspoon ground cinnamon

2 tablespoons light margarine, chilled and cut into pieces

Nonstick cooking spray

1 large unpeeled apple, cored and sliced

One container 2:90 vanilla yogurt with fiber (providing up to 90 calories)

Preheat the oven to 375°F. In a large bowl, mix together the granola, brown sugar, sugar substitute, and cinnamon. Using a pastry cutter or 2 knives, cut the margarine into the granola until the mixture resembles coarse meal.

Spray a small, round (5-inch-diameter) baking dish with nonstick cooking spray. Evenly arrange the apple slices in the prepared baking dish. Sprinkle with the streusel topping and bake for 45 to 60 minutes, or until bubbling. Remove from the oven and place on a wire rack to cool slightly. Serve from the baking dish topped with the yogurt.

Serves 1

CALORIES 360; FIBER 6g; FAT 14g; PROTEIN 9g; CARB 53g; SODIUM 300mg

Want to know more about The Reality Diet?

The reality is that extreme diets that promise instant results just don’t work. For one thing, you lose muscle and water, but little fat, and may seriously jeopardize your health in the process. For another, restricting certain foods and food groups deprives your body of essential nutrients. In the end, the faster the pounds come off, the faster they pile back on.

After seeing many of his patients fail on these kinds of fad diets, and suffer health-threatening side effects, Dr. Steven A. Schnur, founder of the largest cardiology practice in South Florida, developed a new, breakthrough program. The Reality Diet is not low carb, low fat, or high protein. Instead it is rich in a wide variety of foods that are high in one key fat-fighting ingredient—fiber. Not only does fiber stop hunger, it also significantly lowers the risk of heart disease, diabetes, and a host of other illnesses.

Flexible and forgiving, The Reality Diet is for real people living in the real world. With eight weeks of mouthwatering menus, more than 200 quick and easy recipes, tips for eating in restaurants and navigating holidays, as well as an effective exercise program, The Reality Diet is both a comprehensive weight-loss plan and a blueprint for lifelong health.

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Dr. Steven A. Schnur is a board-certified internist and cardiologist who has been in private practice for more than 15 years. He is committed to helping patients achieve lasting weight loss through a high fiber diet