The following were my DIY recipes in the Philippine Daily Inquirer for the past three weeks. They’re all good and doable. Hope you give them a try in your own kitchens.
For November 6:
3/4 cup white sugar
1/3 cup butter
2 tablespoons water
1 ½ cups semisweet chocolate chips, divided
1 teaspoon vanilla extract
¾ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon baking soda
½ cup mini marshmallows
Preheat oven to 325ºF (165ºC). Brush an 8- or 9-inch square baking pan with shortening or spray it with nonstick cooking spray. Set aside.
Combine sugar, butter and water in a small saucepan. Stir constantly and bring to a boil. Remove from heat. Add one cup of the semisweet chocolate chips and the vanilla. Stir until chocolate chips melt and the mixture is well blended. Transfer to the large bowl of an electric mixer. Beat in eggs at medium speed, one at a time, beating well after each addition.
In a small bowl, sift together flour, salt and baking soda. Add to the chocolate mixture, and beat with electric mixer until just combined. Stir in the remaining half cup of chocolate chips and the mini marshmallows.
Pour mixture into the prepared pan. Bake in the preheated oven for about 30 minutes or until a toothpick inserted in center comes out with moist crumbs.
Let cool then cut into squares.
- Be sure chocolate chips are at room temperature before using them (cold chocolate chips will be difficult to melt.)
- If you can’t find mini marshmallows, use the big ones, but cut them into mini sizes.
Recipe on November 13
Mama Sita’s Champorado
1 pack Mama Sita’s Champorado Porridge Kit
6 ½ cup water
Milk, to taste
Sugar, to taste
4 – 5 pieces bottled tuyo or tinapa
Rinse the pack of glutinuous rice contained in the Mama Sita Champorado Porridge Kit. Drain then pour the grains into a medium saucepan. Add the accompanying porridge base that’s inside the kit. Pour in the water. Bring to a boil.
Lower heat to a simmer and let simmer while stirring occasionally for about 20 minutes or until the rice is fully cooked and the mixture thickens slightly. Remove from heat before it becomes very thick—the mixture will continue to thicken off the heat.
If desired, stir in milk and sugar, or pour the champorado into individual bowls and serve with milk and sugar on the side.
Top with sliced tuyo or tinapa or crispy dilis, if desired.
- If you want a thicker champorado, add less water and/or cook the mixture longer.
- For a lighter champorado, use more water.
Recipe on October 30
1 kilo pork shoulder (kasim)
1 – 2 large green bell peppers
1 cup sugar
1 head garlic, crushed
½ cup soy sauce
½ cup banana ketchup
2 tablespoons freshly squeezed calamansi juice
1 cup 7-Up or Sprite
For the dipping sauce:
½ cup reserved marinade
½ cup banana ketchup
1 – 2 pieces siling labuyo, sliced (optional)
Slice the pork into bite-size cubes or into thin strips (or you can have the butcher do this when you buy the pork). Cut the bell peppers into small cubes then set aside.
In a bowl combine sugar, garlic, soy sauce, banana ketchup, calamansi juice and 7-Up or Sprite. Marinate the pork in the mixture for several hours or overnight (keep in refrigerator to prevent spoilage).
Remove the meat from the marinade and pour the marinade into a saucepan. Bring to a boil. Let boil for one to two minutes then remove from the heat. Set aside one-half cup of the boiled marinade to use for the dip.
Use the remaining boiled marinade for brushing on the meat during the last two minutes of grilling.
Thread the meat and the bell peppers into skewers. Heat a griller to medium heat and grill the skewers about six to seven minutes on the first side (depending on the thickness of the pork). Turn the skewers over and grill for another three to four minutes or until meat is fully cooked and peppers are tender. Brush the skewers with the boiled marinade during the last two minutes of cooking.
Meanwhile prepare the dipping sauce. When the barbecued pork and peppers are cooked, brush them with some of the dipping sauce. Serve the remaining dipping sauce on the table.
Prepare the dipping sauce:
Combine the reserved one-half cup boiled marinade with the one-half cup banana ketchup. If desired add the siling labuyo (for a spicier flavor). Blend until smooth.
- If using siling labuyo for the dip, remove the seeds if you want a less spicy flavor.
- Aside from bell pepper, you can also use cherry tomatoes and cocktail size onions.
- If desired serve with achara.