May 22 - A Birthday Cake for Harry

It is always a delight to bake a birthday cake. My husband always gets one for his birthday. He loves cakes especially one with a thick, white sugar frosting.

But this year, I became more adventurous and baked a strawberry gelatin cake with custard filling.

Strawberry Gelatin Cake with Custard

Ingredients

For the cake:

Duncan French vanilla cake mix

eggs

vegetable oil

For the custard filling:

3/4 cup brown sugar

4 tbsp flour

2 cups milk

5 egg yolks

For the Strawberry gelatin:

2 envelopes Strawberry Jello

2 cups boiling water

1/2 cup brown sugar

1 cup cold water

20 fresh strawberries, thinly sliced

Cooking Time

Bake the cake as directed using a 10" spring form round cake pan.

In a small pot, mix all the ingredients for the custard filling.

Bring it gently to a boil.

Stir constantly until it thickens.

Remove from the heat and let it cool.

In another small pot, boil 2 cups of water.

Pour the Jello and stir until it has completely dissolved.

Remove from heat and stir in 1/2 cup of sugar and 1 cup of cold water.

Chill the gelatin in the refrigerator.

Spread the custard filling evenly on top of the white cake.

Arrange the fresh strawberries in a single layer on top of the custard filling.

Once the gelatin is cold enough, pour it gently on top of the fresh strawberries.

Chill the cake in the refrigerator until the gelatin is firm.

May 1 - Muffins for Breakfast

This is the first breakfast that I have dared to serve muffins. I shy away from baking cupcakes and cakes.

This muffin recipe though (except the brown sugar), looks healthy enough, so I gave it a try.

The kids loved it. They want to have muffins for breakfast again!


Strawberry Banana Nut Muffin


Ingredients
1 cup strawberries, chopped
1 cup brown sugar
2 tbsp brown sugar
1 ripe banana, sliced
2 large eggs
8 tbsp olive oil
2 tbsp lemon juice
2 cups flour
1 tsp salt
1 tsp baking soda
1 tsp ground nutmeg
1 tsp ground cinnamon
1 cup chopped walnuts



Preparation and Cooking Time (45 minutes)
Mix together 1 cup of brown sugar and 1 cup strawberries in a large bowl.
Add the banana, lemon juice, eggs and olive oil.
Using a handheld blender, puree the fruit mixture.
Add the flour, cinnamon, baking soda, nutmeg, salt and mix together.
Fold in the chopped walnuts and 2 tbsp brown sugar.
Pour the mixture equally in a muffin/cupcake tin lined with muffin liners.
Baked for 30 minutes at 350 degrees Fahrenheit.

May 1 - Chicken Pineapple Fried Rice

Chicken Pineapple Fried Rice (Nasi Nenas) is my family's favorite rice dish whenever we eat at a Malaysian restaurant, together with Beef Satay.

An easier way to prepare it is to use cooked (Basmati or Jasmine) rice.

Cook the chicken with the salt, pepper and curry seasoning. This gives it more flavor and zest before mixing it with the rice.


Nasi Nenas
Ingredients
4 tbsp olive oil
3 cloves garlic, minced
1 onion, thinly sliced
1.5 lbs boneless, sinless chicken thighs, sliced into strips
3 tbsp salt
dash of freshly ground pepper
2 tbsp West Indian curry seasoning
1 large tomato, sliced
1 lb shrimp, peeled and deveined
1 fresh pineapple, cut into chunks
1 bunch scallion, chopped
9 cups (Basmati or Jasmine) cooked rice





Cooking Time (30 minutes)
Heat the olive oil in a wok.
Saute the garlic, onions and chicken.
Add the salt, pepper and curry seasoning.
Cook for about 20 minutes.
Add the shrimps and cook for 5 minutes.
Mix in the tomato, scallion, pineapple and rice.

April 26 - Red Kidney Bean Stew

Except for the canned baked beans, I do not normally serve beans or legumes at home. But lately, since we are trying to eat healthier, I have been serving more dark green vegetables and legumes.

This red kidney bean stew dish is simple and the taste is not exotic. Use fresh tomatoes and peppers to give this dish some zap.


Red Kidney Bean Stew

Ingredients
1 package (12 oz) dried red kidney beans (soaked in water for at least 5 hours, then drained)
10 cups water
3 tbsp salt
1 tsp freshly ground pepper
1 lb pork loin cubes
4 large tomatoes, peeled and chopped
1 red pepper, minced
2 cloves garlic, minced
1 large onion, minced





Cooking Time (2 hours)
In a large pot, cook the beans with 10 cups of water.
Let it simmer for an hour.
Add the garlic, onion, pepper, tomatoes and pork cubes.
Add the salt and pepper.
Let it cook for another hour until much of the liquid is gone.
Serve warm with white rice.

April 6 - Dare to Serve Steamed Fish

For a family (that means my kids and husband) who irk at the sight of fish head, I am bound for some scorn serving a whole striped bass for dinner. I do not expect my kids to voluntarily get a serving of it, but just the same, I cooked it.

Although this is a recipe for steamed fish, I cooked the fish in the oven. If you have a big steamer, then that's a better alternative.

Steamed Fish

Ingredients

1 whole striped bass (about 4 lbs)

1 bunch of scallion

5 cloves garlic, thinly sliced

1 ginger, thinly sliced

1 tbsp salt

1 tsp freshly ground pepper

crushed chili pepper

1/2 cup soy sauce

2 cups water

Cooking Time (45 minutes)

Pat the fish dry.

Sprinkle some salt and pepper on one side.

Place a rack on a large pan.

Add two cups of water on the pan.

Lay the scallions on the rack.

Place the fish, with the salted side at the bottom.

Pour the soy sauce on the fish.

Sprinkle some salt, pepper and crushed chili pepper on the top of the fish.

Lay the garlic and ginger on top of the fish.

Bake the fish for 45 minutes at 375 degrees Fahrenheit.

When serving, carefully place the fish on a large plate.

Place the scallions on the side.

Pour the soy sauce mixture over the fish.

April 2 - Yellow Split Pea with Kale

When my kids ordered Lentil with Chili soup, I realized that it's time to serve lentil dish at home.

I grew up being served with mung bean soup (ginisang munggo) together with grilled chicken and white rice. Mung bean soup is normally prepared with dark green vegetables, like bitter melon leaves (ampalaya) or moringa leaves (malunggay).

The North American version of this dish is the split pea soup. Yellow split pea with kale is thicker than soup, though. Like the Philippine version of mung bean soup, it is best serve on top of white rice.

Yellow Split Pea with Kale

Ingredients

11 oz yellow split peas (soak in 5 cups of water for about 5 hours)

3 cups of chicken stock

5 cloves of garlic, minced

1 large onion, minced

2 large tomatoes, peeled and chopped

3 cups of kale leaves, chopped

optional seasoning:

1 tsp caraway seeds

1 tsp coriander seeds

1.2 tsp mustard seeds

1/2 tsp cumin seeds

Cooking Time (1.5 hours)

In a large pot, cook the yellow split pea together with the 5 cups of water that you used for soaking.

Add the 3 cups of chicken stock and let it boil until the pea is soft and mushy, about 45 minutes.

Add the garlic, onion, tomatoes and kale.

Continue to cook in low heat.

To add more flavor, add the optional seasonings of caraway, coriander, mustard and cumin seeds.

March 30 - Serve it Differently with Roasted Ducks and Pears

Ever since I have prepared the roasted Peking duck (with Mandarin Crepes) at home, I have been more confident in cooking duck dishes for my family.

Instead of cooking the whole duck though, I have been buying the Long Island duck breast since it is easier to prepare and cook.

Roasted duck with pears came out really delicious. The sweetness of pear, the sourness of tomatoes and sherry gave this duck dish a kick.

Roasted Duck with Pears

Ingredients

2 Long Island duck breast (2.5 lbs)

salt

freshly ground pepper

4 Anjou pears, peeled, cored and quartered

5 cloves garlic, minced

1 large onion, minced

4 carrots, chopped

1 tsp fresh thyme

1 tsp fresh parsley

2 large tomatoes, peeled and chopped

2 cups chicken stock

1/2 cup sherry

Cooking time (1.5 hours)

Season the duck breasts with salt and pepper.

Heat the oven to 450 degrees Fahrenheit.

Put a cup of water on a pan and place the duck breasts on a rack, then on the pan.

Roast for an hour or until the duck's skin is golden brown.

Meanwhile, parboil the pears in a small pot with one cup of water.

In a large pot, add the juices from the roasted duck and 2 cups of chicken stock.

Add the garlic, onion, carrots, thyme, parsley, tomatoes and sherry.

Cook for 30 minutes.

Add the juice from the pear.

Slice the duck breast and put on the large pot.

Add the pears, as well, and cook for 5 minutes.

Take the duck slices and pears and arrange in the serving platter.

Add flour and cook for 5 minutes.

Place the mixture in a bowl and puree it.

Pour a spoonful of the sauce on a serving of duck slices and pear.