"Kusina" = Kitchen; "Manang" = older sister

A Filipina's unabashed chronicle of her adaptations in the American kitchen. Includes step-by-step photos on how to make pan de sal, ensaymada, pan de coco, siopao, hopia, pandelimon, pianono, atsara, crema de fruta,etc., and if you are lucky, you will find videos too!

My Blogs


Baking & Cooking

Please use this search engine or the labels at the lower left side to look for a recipe. Thanks!

Saturday, March 31, 2012

Reader's Photo Gallery #22

I love getting emails from (or being tagged on fb by) people/blog readers who have tried and loved recipes that I feature here. Thanks for sharing your photos and experiences!
Marlene tagged me on fb for these photos below, for which she said,
Manang, the wait was really worth it!! My friends came over and they all loved it! Thanks so much!!!
Choco Flan Cake

Sunday, March 25, 2012

Ziggy's Mango Mousse Cake

Mango Mousse Cake
An fb friend, Ella, recently sent me a box of ripe mangoes, and I went crazy looking for dessert recipes using mangoes. First thing that came to mind was mango mousse cake because, when I made mini-brazo de mercedes with mango mousse sauce, my in-laws and another American guest were raving about the mango mousse. I ended up sending some home with them.

Friday, March 16, 2012

Manang's Lechon Manok (Rotisserie Cornish Hens)

Cornish Hens to make Lechon Manok
Syempre hindi kumpleto ang Pinoy food cravings ko kung walang lechon manok. ["Of course, my Filipino cravings would not be satisfied without rotisserie chicken.] That is the main reason why I got myself a rotisserie. Actually, my friend Ana has it, and cooked lechon manok in it using cornish hens. That's what gave me the idea of getting myself this rotisserie.

Tuesday, March 13, 2012

Puto Mold Giveaway

Too many for my own use
This contest has concluded by the end of 3/20/2012 midnight EST. And the winner is:  Samantha Tioseco. Congratulations!
In the past years due to online friendship with another blogger as well as due to my sister Cris, I have accumulated too many puto molds now than what I need (as you know, we can only load the bamboo steamer a few at a time, at most two layers at one time). I have found myself not really using some of them even during the time I prepare puto. So I thought I'd give away some of them, especially the mini ones, through a contest. (And that is fine by them.)

Here's how the contest will go:

Thursday, March 08, 2012

BananaApple Muffins (Banana Muffins with Banana-Apple Jam Filling)

Pin It

BananApple-Filled Banana Muffins 
I have been baking banana muffins a lot but never made a post about it, mainly because such recipes abound on the net, that an additional one from me that I based on simplyrecipes will just add to the net clutter. However, after I made BananApple Jam, I thought I'd marry the two just for fun. So I baked this just before I left for work today.

Monday, March 05, 2012

Canning: Banana-Apple Jam

Pin It

BananApple Jam
After I made apple-maple jam which I found so good to make "papak," I thought of using that to top a banana that was not quite sweet. And as I was eating the combination, the thought of making banana-apple jam crossed my mind. I saw a recipe on food.com but saw some comments that it was too sweet. So I compared that recipe versus the recipe that I used for apple-maple jam, and guessed that 7 to 8 cups of sugar would suffice. I started with 7 cups and tasted as the jam was cooking, and I was satisfied with its sweetness. So here is my recipe.

Reader's Photo Gallery #21

From Eva S.S.
Manang, I tried you rice puto recipe. My family loved it and my grandson was excited about the different colors. Attached is the picture. Thanks for the recipe. I added pandan and mocha flavors.

Another from Marygold C.:

Saturday, March 03, 2012

Hibachi-Inspired Beef Sirloin Teriyaki

Pin It

Beef Sirloin Teriyaki
I was again faced with the dilemma of "what's for dinner" decision-making. I was thinking of using up some of out steaks and took out a pack of NY sirloin from the freezer to thaw. I looked in the fridge and saw the different Asian sauces/marinades I had there, and chose to use the teriyaki. I decided to cook them not quite Hibachi-style but with all the flavors that we loved when we visited the highly entertaining chefs of a Hibachi restaurant in NH.

Hubby's comment: "This dinner is excellent!"

Friday, March 02, 2012

Ube-Pandan Whoopie Pies

Ube Pandan Whoopie Pies
At first I thought my Ube-Pandan Whoopie Pie was going to be purple because, as you can see below, the dough was purple. But it turned out as having a greenish tinge when baked. Does it remind you of ube cake when you bake it without purple coloring, that it turns greenish???  I even used the clear pandan flavor (McCormick). Good thing is, it was good! My sons and I love it. This is an addition to my fusion recipes- East meets West kind of dessert.

Related Posts

LinkWithin Related Stories Widget for Blogs