Thursday, June 25, 2009

ginataang mais (coconut corn)

coconut-free ginataang mais
it's confirmed. my girls will be spending a week in LA over the summer without me :( they'll be safe and sound at my dad's house, but i still can't help but to worry about what they'll be eating. as of today, my goal is to get as many recipes posted before they leave. i'll send them off safely along with the link to this blog as an instructional feeding guide.

starting with another favorite filipino dish, ginataang mais. it's originally made with coconut milk. my girls can't eat coconut, must be part of the nut family so i've substituted with soy milk. technically i don't think we can still call it ginata, meaning cooked in coconut milk. until i think of a new name, we're keeping it ginataang mais.

fyi, i got all experimenty one day and tried it with peaches. it did NOT work. the soy milk got all curdly and gross. stick with the corn.

ingredients:
• 10 cup water
• 1 cup small tapioca
• 1 can corn (no salt added)
• 1 can langka (jackfruit) sliced with juice
• 4 1/2 cup soy milk (silk or kirkland brand work best)
• 3/4 cup sugar

directions:
bring to boil 10 cups water. add tapioca. when the tapioca is almost cooked, add corn, langka, sugar and soy milk. bring to boil and stir often to avoid the tapioca from sticking to the bottom. cook for about 5 minutes and turn off heat. it will thicken as it cools.

malaya loves it.

Monday, June 1, 2009

hello kitty cupcakes

super proud of myself for this one. i made these for malaya's 6th birthday party. chocolate and vanilla cupcakes with hello kitty ring favors on top. even made the icing from scratch.

chocolate chip cookies

my babies ate chocolate chip cookies for the very first time this weekend! this recipe made a ton of cookie dough. i made little cookie dough balls, placed them in a ziplock and freezed them for next time. forgot to take pics... will add later.

Ingredients:
2 cups unbleached flour
2 tsps baking powder
1/2 tsp.salt
cinnamon to taste
semi-sweet chocolate chips (no milk)
1 cup raw sugar
1/2 cup canola oil
1 teaspoon vanilla
1/4 cup water

Directions:

Preheat oven to 350.

Make sure all ingredients are at room temperature. In a large bowl mix flour, baking powder, salt, cinnamon (if you choose). Add chips. Make a well in the center and set aside.

In a medium size bowl mix vegan sugar and oil. Mix it well. Add the vanilla and then add the water. Mix it well. Add the wet to the well in the dry. Mix it well but be careful not to overwork it. Add more chips if you need to. Spoon onto ungreased cookie sheets. Put them in the oven. Bake for 5 minutes and then flip and rotate the sheets (top to bottom,and 180 degree rotation). Bake another 4 minutes and check them. The cookies are done when they seem a little bit softer then you want them to be. They will harden as they cool.

--UPDATE-- 12/29/09
so i made these in June right? and had some stored in the freezer. i defrosted them, then smashed them flat with a fork before baking. if you don't it'll cook as a ball. i know, 6 months old. but not gross. the kids devoured them. time to make a new batch.