funny side up

Leche Flan Google tells me that in other regions/countries this is otherwise known as "creme caramel" or "caramel custard". In the Philippines, this is beloved Leche Flan.  Served warm, it pairs nicely with old rice (for real), or sliced ripe mango. Served cold, its very nice with warm coffee. To each family and home there may be different combos.   But I got to say,  in whatever temperature and whatever pairing, it's really good. So this one is for my books -- for my kids, as they have also acquired the sweet tooth for this yummy dessert. Also, with leche flan, I always end up with a good amount of egg whites. So, we make puto (rice cake)! Each time, the day after a leche flan feast in our home, there will always be puto up for grabs :). L eche flan 10 Egg yolks 1 can Condensed milk 1 cup Fresh/evap milk**      **Dissolve 6 tsp coffee granules for a coffee flavored flan. 2 tsp Vanilla a squeeze of Lemon/lime juice (optional) Filter mixture using strainer

APPLE FRITTERS 🍏🍎 What rhymes with fritters?  Jitters,  nippers, litters? 😁 Inspired by my Ate J#2 who made a batch recently and made me and my sissies drool via Zoom  over her creation.   ♬🎜 Do you know the way to San Jose? Let's go there for some freshly-made-apple-fritter! ♬🎜  I do wish our huge family just live next door to each other.  So one fine weekend, with a couple apples left in our basket, we tried it too. The kitchen smelled most promisingly heavenly while these were fryin!  Recipe for ~16 fritters:  fruit 3 large apples 1 lemon dry ingredients 1.5 cup flour 3 tbsp   sugar 2.5 tsp  baking powder 1 tsp     salt 1/2 tsp  cinnamon 1 pinch  nutmeg wet ingredients 3 tbsp lemon juice (~from half of a lemon) oil for frying 2/3 cup  milk 2 eggs 2 tsp vanilla 2 tbsp melted butter, room temperature Steps: Peel, core, and slice the apples to about 1/2" thick.  Save the peelings for a very near-future salad topping. 1st bowl, combine the lemon juice and apple. 2nd bowl

🍋 Lemon Pasta Limone 🍝 Our family is still running a lemon streak. 😋 L emon invaded our pasta ensemble last week. plus, i learned that "limone" is lemon in Italian.  Interesting trivia for our Z who loves all lemony things and whose 2nd name rhymes with limone. No wonder she loves limone! i, too, am very fond of sour, especially vinegar sour; my hubby is not though. (my beloved sinigang, adobo, pinoy ensalada dishes are thus relegated to r.a.r.e. appearances on our table). BUT, he's ok with lemon. This is a compromise i am happy with. Lemon Pasta - ingredients zest from 1 whole lemon juice from 1 lemon 1 can of cream grated cheese 1.5 cup pasta water - to desired consistency pinch of salt (if you have not put enough salt while cooking the pasta or if you used unsalted butter) 500g pasta 6 tbsp butter ground black pepper, to taste Steps: 1. peel a long strip of lemon zest (with peeler), julienne and set aside for garnish. 2. zest the whole lemon, set aside. 3. squeeze

🍋  No bakey-bakey Lemon Tart  🍋 Our Z loves the  tangy zesty lemon.  Lemon juice,  lemon cakes, lemon-pepper chicken wings, lemon Himalayas candies... what else is there? If there's a lemon donut, wow, i'm pretty sure it'll be a great combo for her!  Come to think of it, she enjoys "Lemony Snicket's Series of Unfortunate Events" too..  is it because its lemony? So for my Z who loves lemons, from a tentative idea, i finally decided to at least try making a lemon tart in our lifetime. And if all goes well, we can add it to the annals of our family history LOL. (I say this because I have lots of misadventures in the kitchen. It takes a leap of faith to try out some new dish, really.)  The magic of technology, right up there in my Youtube search hits was  missevabakes lemon tart  video, golden cheerful yellow, no-bake, her recipe beckoned me. Yep, yep! We whispered a prayer, rolled our sleeves, and marched to the kitchen! And here's our first version: looks

Adobo Sauce 🍶 1 whole head garlic - crushed 1 tbsp peppercorn 2 whole bay leaves 1/2 cup natural vinegar (not distilled - e.g. balasmic, apple vinegar, cane, etc.) 1 cup soy sauce Use as marinade  [(for 1 hour at least, of meat) before pan-frying then simmering for another ~1hour].

 🟠 🐔   Orange Chicken Sauce  🍶 1 cup orange juice (from ~2 large oranges) 1/2 cup water 1 tbsp vinegar 2 tbsp soy sauce 1 tbsp orange zest (from 2 oranges) 1/4 cup brown sugar 1/2 tsp garlic minced 1/4 tsp red pepper flakes - optional 2 tbsp chopped onion 3 tbsp water + 3 tbsp cornstarch -> slurry 1 tsp sesame oil

Shogayaki Sauce 🍶 For 500 grams meat ratio: 1 stub ginger grated's juice (squeeze out juice) 1/2 onion grated 1 tbsp soy sauce 1 tbsp sugar 1 tbsp oil 1 tbsp mirin - optional 1 tbsp sake - optional Mix all ingredients. Generally use as marinade for shogayaki pork dish.

Okonomiyaki Sauce 🍶 1 tbsp white sugar 3 1/2 tbsp worcestershire sauce 2 tbsp oyster sauce 4 tsp ketchup Whisk together and pour into squeeze bottle / dip bowl.

 Katsudon Sauce 🍶 6 tbsp (Daiso) noodle sauce / mirin 3 tbsp soy sauce 2 tbsp brown sugar 2 cups water

  Japanese Mayonnaise alternative 🍶 1 tbsp white sugar 1 cup plain mayonnaise 1 tbsp rice wine vinegar / white vinegar Whisk all ingredients together. The consistency should be little more runny than the regular mayo. Pour into squeeze bottle / dip bowl.

  Teriyaki Sauce 🍶 Version3: (Aug3-2023) Aromatics- 1 garlic minced 1/4 onion minced 1 tsp oil 1 cups soy sauce 1 cups mirin 1/2 cup sugar 3/4 cup water with 3 tsp cornstarch Simmer until a bit reduced. Inspired by- Aaron & Claire Teriyaki Chicken version 2:  2 tbsp soy sauce 2 tbsp honey 2 tbsp sugar 2 tbsp water 1 tsp vinegar 1 garlic crushed 1 small ginger thinly sliced optional - 1 tsp chili flakes optional - 1 tsp sesame oil version 1: 1 cup soy sauce 1/2 cup honey 1 tbsp garlic minced 1 tbsp ginger minced 1 tbsp sesame oil

Sweet and Sour Sauce  🍶 1/2 to 1 tbsp vinegar 2 1/2 tbsp white sugar 4 tbsp brown sugar 1 tbsp ketchup 1/4 tsp salt drop of sesame oil 8 tbsp water 2 tbsp cold water + 1/2 tbsp cornstarch / corn flour