PORK HUMBA

CREDITS TO: Free Recipes 

INGREDIENTS:

2 pounds pork belly

1 cup Pineapple juice

1 large onion, diced

5 cloves garlic, minced

2 tablespoons salted black beans

2 tablespoons soy sauce

2 tablespoons vinegar

2 1/2 tablespoons brown sugar

1/2 cup dried banana blossoms

2 pieces dried bay leaves

1 teaspoon whole peppercorn

DIRECTIONS:

1. Heat the cooking pot then brown the pork belly.
2. Add the onions and garlic and cook until onions are soft.
3. Put in the soy sauce, peppercorn and bay leaves.
4. Pour in the pineapple juice and let boil.
5. Simmer until the pork is tender (add water as needed).
6. Add the vinegar and wait for the mixture to re-boil. Simmer for 3 minutes.
7. Spoon-in the salted black beans and brown sugar then simmer for 5 minutes.
8. Add the dried banana blossoms and simmer for 5 to 8 minutes.
9. Transfer to as serving plate and serve.

😍 Pork Humba ala Presyosa Ligaya 😍

Enjoy cooking and happy eating.

COCONUT-CURRY MUSSELS

CREDITS TO: Martha Stewart

INGREDIENTS:

1 tablespoon unsalted butter

2 garlic cloves, minced

2 tablespoons minced peeled fresh ginger

1 can (13 1/2 ounces) unsweetened coconut milk

3 tablespoons green or yellow Thai curry paste

3 pounds mussels, rinsed and scrubbed

2 tablespoons fresh lime juice

1/4 cup chopped fresh cilantro

DIRECTIONS:

1. In a large pot with a lid, melt butter over medium-high.
2. Add garlic and ginger and cook until fragrant, 1 minute.
3. Whisk in coconut milk and curry paste and bring to a simmer over high.
4. Add mussels and stir to combine.
5. Cover and reduce heat to medium-high.
6. Cook until mussels open, 5 minutes, stirring once.
7. Remove pot from heat and stir in lime juice and cilantro.
8. Serve hot.

😍 Coconut-Curry Mussels ala Presyosa Ligaya 😍

Enjoy cooking and happy eating.

CHICKEN AFRITADA

CREDITS TO: Mama Sita's

INGREDIENTS:

1.1 lb chicken, cut into serving pieces

2 tablespoon oil

1 pouch Mama Sita's Menudo/Afritada Mix, dissolved in 1 

       cup of water

3 pieces potatoes, cut into 1" cubes & fried

2 pieces bell pepper, red & green, cut into cubes

1/2 cup frozen peas (optional)

DIRECTIONS:

1. Heat the oil and fry chicken until golden brown.
2. Pour the dissolved Mama Sita's Menudo/Afritada mix and cover.
3. Bring to a boil and simmer until the chicken is done, adding water if necessary.
4. Add fried potatoes, bell pepper and green peas.
5. Simmer for 2 minutes.
6. Serve hot.

😍 Chicken Afritada ala Presyosa Ligaya 😍

Enjoy cooking and happy eating.

KITKAT CAKE

CREDITS TO: Gonna Want Seconds

INGREDIENTS:

For The Cake:

• 2 cups all purpose flour
• 2/3 cups granulated sugar
• 2/3 cups dark brown sugar
• 1/2 cup unsweetened cocoa powder
• 1-1/2 cup whole milk
• 3/4 cup or 1-1/2 sticks butter, softened
• 3 large eggs
• 2 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt

For the Frosting:

• 1/2 cup butter, softened
• 2/3 cup cocoa
• 3 cups powdered sugar
• 1/3 cup whole milk
• 1 teaspoon vanilla extract

For the Decoration:

• 15 ounces 10 packs of 4 Kitkat bars
• 1 12 ounce bag M & Ms

DIRECTIONS:

Make cake.

1. Preheat your oven to 350 degrees.
2. Butter two 8-inch cake pans lightly and dusts them with flour tapping out the excess. Set aside.
3. In a large bowl, combine flour, sugar, cocoa, milk, butter, eggs, vanilla, baking powder, baking soda and salt, with a hand-held electric mixer set on lowest speed, until ingredients are moistened. Increase the speed to medium and continue to beat batter until just combined about 3 minutes.
4. Pour batter equally into the two prepared pans, using a small off set spatula to even the batter.
5. Place in preheated oven and bake 35 to 40 minutes or until a toothpick inserted into the centre comes out clean.
6. Set pans on a wire baking rack for 10 minutes.
7. Slip a knife between the pan and the edge of the cake to loosen, and invert cakes onto wire rack and cool completely.

Make frosting.

1. In a medium saucepan, melt the butter.
2. Whisk in cocoa until smooth.
3. Alternately add powdered sugar and milk beating until frosting is a spreading consistency. Thin with a little milk, as needed, if too thick.
4. Stir in vanilla.

Assembly.

1. Set the first layer cake on a platter. Frost the top.
2. Add the second layer of cake and first the top and the sides of both layers.
3. Break the Kitkats into sticks and arrange the sticks along the side of the cake.
4. Wrap a ribbon around the Kitkat edge to secure the Kitkats.
5. Fill the top with M & Ms.
6. Refrigerate the cake for about 4 hours to firm for ease of serving.

I call this my specialty cake even if this has only been my second time to bake it. Baking this cake is like an expert Pastry Chef, LOL.

😍 Kitkat Cake ala Presyosa Ligaya 😍

Happy baking and enjoy eating.

FILIPINO SPANISH OMELETTE

CREDITS TO: sbs.com.au

INGREDIENTS:

1 tablespoon olive oil

1/2 brown onion, sliced

1 tomato, sliced into eighths

2 eggs, lightly beaten

salt and pepper, to season

DIRECTIONS:

1. Heat the olive oil in a frying pan over medium-high heat.
2. Add the onion and saute until soft.
3. Add the tomato and, using the spatula, press down to flatten and release the juices.
4. Continue to saute and stir until the flavours are well combined and the tomatoes are soft.
5. Season the eggs with salt and pepper and pour over the onion mixture.
6. Don't stir for the first 30 seconds; this gives the eggs time to set.
7. Then, gently fold the eggs so the onion mixture is evenly distributed and cook until just set.
8. Serve.

My mom used to cook this meal when I was younger and I am so happy to have cooked this meal as this is one of my favourite breakfast menu.

😍 Filipino Spanish Omelette ala Presyosa Ligaya 😍

Enjoy cooking and happy eating.

GARLIC RICE

CREDITS TO: Lifes Ambrosia

INGREDIENTS:

1 tablespoon butter

1 tablespoon olive oil

4 cloves garlic, sliced

1 cup uncooked rice

2 cups chicken broth

chopped fresh parsley

DIRECTIONS:

1. In a saucepan over medium heat combine butter and olive oil. Once butter has melted add garlic and cook for one minute.
2. Stir in rice, cook until rice becomes slightly translucent. Stirring occasionally to make sure rice doesn't stick to the bottom of the pan. About 4 minutes. Rice may brown slightly.
3. Stir in chicken broth, bring to boil. Reduce heat to medium-low. Cover and let cook 20-25 minutes.
4. Carefully remove lid, fluff rice with a fork and sprinkle with chopped parsley.
5. Serve.

😍 Garlic Rice ala Presyosa Ligaya 😍

Enjoy cooking and happy eating.