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Saturday Lunch

Our family loves to eat. Well, I think it is in the nature of the Filipinos or is it just us?! celebrating each day with food. This recipe was actually planned since we were craving for it for so long Mang Inasal chicken even before the quarantine started, since the store was always packed. So yesterday morning I asked my father to buy us a whole chicken, I marinated it immediately and had it for today. My brothers grilled it for us and I baked some vegetables for the side. This recipe can be made in a day by marinating the chicken for an hour but I strongly suggest to marinate it for more than an hour to allow the marinade to penetrate the meat and make it juicier once cooked. You might want to try it some time since we still have several days for home cooking. Note: use toyo with sili and calamansi for sawsawan *chef’s kiss*

Inasal Chicken

Ingredients:

1.5kg Chicken parts (I suggest thighs and wings ;) )

Marinade:

1.5 cups of Calamansi/Dalandan soda

1/2 cup Apple Cider Vinegar

1/4 cup Soy sauce

1/4 cup Brown Sugar

1/2 cup of minced ginger and garlic

Salt and Pepper

Brushing Oil:

1/2 cup Olive oil

1/4 cup melted butter

4 cloves garlic, minced

Procedure:

Mix all marinade ingredients well. Put slits onto chicken before marinating, this is to ensure the penetration of the marinade and for easier cooking.

Preheat your grill.

Grill the chicken 5 minutes on each side while brushing with the brushing oil until the inside is cooked very well. 

Rest and cool it for a few minutes before serving. Serve with rice (of course) or soup, or side vegetables.

Note:

Baked vegetables: small cuts of assorted vegetables tossed in olive oil and pepper, baked for 20 minutes at 200 C.

You may use substitutions for apple cider vinegar and lemon as long as it is an acid, This tenderizes the meat so it is a MUST.

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Chocolate Chip Banana Bundt Cake

Hi, I’m back on Tumblr. Not even sure if this will last after the quarantine period, All I know is I’m doing this to entertain myself under the current situation. So let’s move to the main content of this blog post. Banana cakes will always have a special place in my heart, I love and adore every step of its’ process, especially when you open the oven door right after baking and its’ scent goes all around the kitchen.

One more thing I love about it is the access to its’ ingredients, everything’s in the pantry minus the overly ripe banana. I like it when it’s going black already and mushy, makes the process easier since the banana is extremely soft at this state and reached its’ optimum flavor. This can last for a week at room temperature (If you guys aren’t going to eat it…) and longer if it is stored in the fridge. This recipe is sourced from another blog (https://happyhooligans.ca), One bowl Banana Bundt Cake, Yes, ONE BOWL. Been following this recipe for a very long time now, very easy and proven quality and taste. This recipe makes one bundt pan or 2 8x3 loaf pan, which I used when I was selling them last holiday season. You may tweak the recipe like I did. Well, ALL RECIPE can actually be tweaked, on my book, I guess.

In this tweaked recipe by mine, I steeped one black tea teabag onto small amount of water and mix into the batter. This helped to deepen the flavor of the banana just like how instant coffee to chocolate cakes. It adds depth of flavor as well, I like it since I’m a tea person too. The ganache and topping is actually optional since I was just extra bored, but the cake is flavorful as it is.

Are you ready to have it now?! Then wear your aprons and prepare your ingredients, because we’ll be cooking in a few. Hope you guys enjoy making this as much as how I enjoyed it. Until next time, people.

Chocolate Chip Banana Bundt Cake

Ingredients:

2 1/4 cups All Purpose Flour (or Cake Flour or mixed)

3 tsp. Baking powder

1 tsp. Baking Soda

1 cup brown sugar

1/2 cup melted butter or margarine

2 Eggs

1 tbsp. Vanilla extract

3 large overripe Bananas

1 cup unsweetened chocolate chips

1 teabag of Black Tea steeped onto 1/4 cup hot water

Procedure:

Preheat oven to 200 C, Grease bundt pan and dust with flour, pat or brush the bundt pan to remove excess flour.

Steep the black tea onto the hot water, let sit for a few minutes until the flavor is extracted very well. Mash the bananas until liquid form, continue mixing while adding sugar, melted butter, eggs, vanilla extract, and black tea extract.

Sift the rest of the ingredients onto it and mix thoroughly. Fold in the chocolate chips. Do not over mix.

Transfer batter onto the prepared pan and bake on Bain Marie for 50-70 minutes or until toothpick comes out clean from the cake.

Remove from the oven and cool for 20-30 minutes to stiffen the cake. Serve.

Notes:

You may serve it just like how I did, with a ganache and caramelized plantain or just the cake topped with whipped cream or vanilla ice cream.

You may adjust the sugar but you might see a changes in texture.

Some people substituted the sugar with muscovado sugar and worked well.

Well as I said, you may tweak the recipe. Enjoy x