Just Cook & Bake

09/01/2024

CHOCOLATE MORON recipe

WHITE MIXTURE
1 1/2cup rice flour
1cup glutinous rice flour
3/4 cup white sugar
1cup for second piga ng gata
1 cup kakangggata
A pinch of salt
2tbsp.margarine

Procedure:
Mix all ingredients except margarine,ilalagay Siya pag namunuo na Ang mixture
FOR CHOCOLATE COLOR
1 1/2 cups brown sugar
1cup rice flour
1 cup glutinous rice flour
1/2cup tablia or cocoa powder
1 cup second piga Ng gata
1 cup kakangggata
A pinch of salt
2 tbsp margarine
Peanuts

Procedure: same lang sa white ihalo sa huli Ang peanuts and margarine ,lutuin Hanggang mabuo or makunat in low-medium heat.

Balutin at steam/Laga for 20 minute

31/12/2023

SAPIN- SAPIN

Sapin- sapin Ingredients;
3cups - glutinous flour
1cup - rice flour
1cup - white sugar
4cups - coconut milk
390g - condensed milk
1can (s) - evaporated milk

-pag halu-haluin lahat ng ingredients
-hatiin sa tatlong parti
-lagyan ng food coloring
-mag pakulo ng tubig
-bahiran ng cooking or coconut oil ang molder para hindi dumikit
-1tbsp bawat layer,(medium-size molder)
-steam ng 9 minutes bawat layer

13/10/2023

Ganito lang kadali gumawa ng Masarap at malambot na putong bigas
Ingredients
2cups Rice Flour (Harinang bigas)
1cup sugar
21/2 tbsp baking powder (calumet)
2cups water
1tbsp Vanilla
Pinch salt
1 cup cooked rice (mas maganda na kanin lamig o bahaw malambot po, cocopandan rice yung sakin ☺️)

Steam 12mins Highheat
Enjoy!

15/09/2020

Cassava Cake
Ingredients
Cassava Cake
2 lbs. grated cassava root
1 stick or 1/2 cup Butter, melted
3 Eggs, beaten
1 can Coconut Cream
2 cups Sugar
1/2 cup grated Cheese (optional)
1 can Coconut Milk
1 cup Whole Milk
1 teaspoon Vanilla Extract
1/2 teaspoon Salt

Toppings
1 can Condensed Milk
1/3 cup Coconut Cream
3 Egg yolks
1/2 cup grated Cheese



Cooking Procedure:
1.Prepare a baking pan and grease with butter. Set aside.

2.In a large mixing bowl combine all Cassava Cake ingredients; mix thoroughly until even in consistency.

3.Pour cassava mix in a greased baking tray

4.Bake for 40-45 minutes at 375 degrees F.

5.While baking in a sauce pan combine topping ingredients, mix thoroughly until even in consistency.

6.Cook in low heat until sauce thickens.

7.Remove cassava cake from oven then pour sauce on top, distribute evenly then place back in the oven and bake at 220C for 20 more minutes or until top turns golden brown.

8.Let the Cassava Cake cool down for 30 minutes or longer before slicing and serving.

26/05/2019

GLAZED DONUTS
Serves 5 to 6
Prep Time: 10 minutes
Total Time: 25 minutes

INGREDIENTS
DONUTS
¼ cup unsalted butter, melted
1 cup whole milk, warm
4 tablespoons granulated sugar
1 package (2 ¼ teaspoons) dry active yeast
2 ¾ cups all-­purpose flour, plus more for kneading and rolling
¼ teaspoon kosher salt
½ teaspoon baking powder
Vegetable oil, for frying
GLAZE
¾ cup powdered sugar
3 tablespoons butter, melted
2 tablespoons water
DIRECTIONS
In a small sauce pan, melt butter over medium-­high heat. Whisk in the milk and sugar. Slowly bring to 110 degrees Fahrenheit (43 degrees Celsius), then transfer to the bowl of a stand mixer.
Whisk in the yeast. Cover and let sit for 10 minutes, until the yeast has activated and is foamy.
In a small bowl, sift together the flour, salt and baking powder.
Attach the dough hook to the stand mixer. With the mixer set to medium-­low, add the sifted dry ingredients to the yeast mixture, one heaping spoon at a time, until fully incorporated.
Mix for 10 minutes, until the dough has come together and pulls away from the sides of the bowl. Dough will be tacky.
Remove dough from the mixer to a floured work surface. Dust with flour and knead for five minutes, until it has formed a smooth ball.
Place the dough in a bowl and cover. Let sit in a warm area until doubled.
Once doubled, punch the dough down and place directly on a floured surface. Dust dough with flour and roll out to ½ inch thick.
Using a round cookie cutter or a soup can, cut out small disks, dipping the cutter in flour between each cut. With a small cap, press in the centers of each disk to cut out small holes, dipping the cap in flour between each cut.
Place donuts on a parchment-­lined sheet pan. Brush or spray with them oil. Cover and let rise in a warm area for 20 to 30 minutes, until doubled.
While the dough is rising, make the glaze. Combine the 3 tablespoons of melted butter with the powdered sugar and water. Mix to combine and set aside.
Heat the oil for frying to 350 degrees Fahrenheit (177 degrees Celsius).
Place a donut in the heated oil and fry until the dough is a dark, golden color. Flip and fry the other side. Transfer to a paper-­towel-lined tray.
While still warm, glaze the donuts by placing them in the glaze and spooning it evenly over the entire donut. Remove donut from the glaze and let the excess drip off. Transfer to a rack over a sheet pan and sprinkle with assorted toppings (nuts, sprinkles, dried fruit, etc.) if you like.

21/07/2017

HUMBA
Meat
2 lbs Pork belly
Produce
1/2 cup Banana, dried blossoms
2 pieces Bay leaves, dried
2 tbsp Black beans, salted
5 cloves Garlic
1 Onion, large
Condiments
2 tbsp Soy sauce
Baking & Spices
2 1/2 tbsp Brown sugar
1 tsp Peppercorn, whole
Oils & Vinegars
2 tbsp Vinegar
Drinks
1 cup Pineapple juice
Instructions
Heat the cooking pot then brown the pork belly
Add the onions and garlic and cook until the onions are soft
Put-in the soy sauce, peppercorn, bay leaves
Pour-in the pineapple juice and let boil. Simmer until the pork is tender (add water as needed)
Add the vinegar and wait for the mixture to re-boil. Simmer for 3 minutes
Spoon-in the salted black beans and brown sugar then simmer for 5 minutes
Add the dried banana blossoms and simmer for 5 to 8 minutes

21/07/2017

Ingredients:
500 grams pork with fat, cut into chunk
2 cups tomato sauce or 1/2 cup tomato paste
1 onion, chopped
5 cloves garlic
3 bay leaves(laurel)
4 medium potatoes, quartered
1 bell pepper, sliced
2 cups beef stock or beef cubes dissolved in water
1/4 cup soy sauce
1 tablespoon fish sauce
salt and pepper to taste
3 tablespoons vegetable oil

1 carrot, cut into cubes(optional)
1/2 cup green peas(optional)
1/8 cup vinegar(optional)

Procedures:
Part 1
1. In a pan heat oil and fry potatoes and carrots until golden brown.
2. Drain and set aside.

Part 2
1. In a pot, heat oil and saute garlic and onions.
2. Add pork and fish sauce then continue sauteing until color turns to brown.
3. Pour tomato sauce, soy sauce, bay leaves and beef stock then simmer until tender. Add water if necessary.
4. Add vinegar and boil again for 2-3 minutes. Do not stir.
5. Add carrots, potatoes, green peas and bell pepper. Simmer for 3 minutes.
6. Adjust seasoning with salt and pepper according to taste.

08/04/2017

Piaya Ingredients:
2 cups all–purpose flour
10 tbsp oil
½ cup muscovado sugar
4 tbsp water
½ cup sesame seeds

How To Cook Piaya:
In a bowl, combine half of the flour and half of the oil: mix well
Divide into 20 portions and set aside.
Add some water to the muscovado sugar to make it moist. Divide into 20 portions, set aside.
Mix the remaining flour, oil and some water. Knead to a cylinder and divide into 20 portions.
Flatten each portion and top with the flour and oil mixture.
Roll out and stuff with muscovado filling. Close the edges.
Sprinkle with sesame seeds.
Bake in a preheat oven in medium heat or grill until brown on the outside.

27/11/2016

Ingredients:
2 kgs. goat’s tripe, lungs, intestines, & kidney – boiled until slightly tender then sliced into tidbits
10 pcs. siling haba
3 tbsp. patis (fish sauce)
1/4 cup of ilokano venegar
4 pcs. medium sized red onion – finely sliced
6 cloves garlic – crushed and minced
4 fingers of ginger crushed
2-3 tbsp. rock salt
1/4 cup pure papait (bile liquid) or Serpentina Extract
2 liters of water
Instructions:
1) Saute garlic until light brown, followed by the onion and the sliced and boiled goat’s intestines.
2) Add the ginger,venegar, patis and magic sarap and continue sauteing until liquid is reduced or until intestines turn to light brown.
4) Add the boiled goat’s blood, water and salt, let it boil and simmer for 20-30 minutes.
5) Add the papait and siling haba then simmer for 2-5 minutes. Taste it and add salt if necessary.
6) Ready to serve with steamed rice. This is best to eat when it’s hot.

09/11/2016

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27/05/2016

CHICKEN TOCINO

INGREDIENTS:

1/2 kl chicken breast fillet

Marinade:
1/3 cup brown sugar
1/2 cup pineapple juice
2 tbsp banana ketchup
1/2 tsp iodized salt
1/8 tsp pepper

cooking oil for frying

PROCEDURE:
Pound chicken with a meat mallet until flat. Set aside.

Combine marinade. Stir well.

Marinade chicken in mixture.

Cover and refrigerate overnight. Turn at least once.

Pan-fry in cooking oil.

29/04/2016

My Peanut Butter Recipe
2 1⁄2 cups unsalted Roasted Peanuts
4 tablespoons vegetable oil (or canola, sunflower but NO olive oil) or Buttercream
2 tablespoons honey

DIRECTIONS
Put the peanuts in the food processor and grind till they are fine and they start to back down into the bowl.
Add the oil and Honey, process again till very well blended