How to cook Chicharong Bulaklak

Chicharong bulaklak is made from a part of pork's intestine that looked like a flower that's why it is called bulaklak a Filipino term for flower. It's just a small portion of the intestines that is why chicharong bulaklak is  valued high at the market. This dish goes well to dip in vinegar with lots of garlic and hot chili.

Ingredients:
1/2 kilo pork's chitterlings or intestines (bitukang bulaklak)
2 cups water
1 cup oil
1/4 teaspoon ground pepper
1/2 teaspoon salt

Procedure:
1. In a pot put all the ingredients except the oil and allow to boil until the water evaporates.
2. Pour in the oil and fry the intestines until golden brown.
3. Slice and serve with your favorite dipping sauce.

How to Make Cheesy Ensaimada

Delicious cheesy ensaimada for the whole family.

Ingredients:
3 cups bread flour
2 teaspoons yeast
3/4 cup sugar
2 eggs
2 tablespoons butter or margarine
1/4 teaspoon salt
200 ml of warm milk
1 cup grated cheese

Procedure:
1. Dissolve the yeast in the warm milk for 10 minutes or until bubbly.
2. Mix all the dry ingredients, make a well in the middle, then crack the eggs and beat it there.Pour in the butter and milk with yeast, mix well and fold the mixture, then knead  until you form a dough. Roll it nicely into a ball. Be sure to knead it very well.

3. Let it rise for 2 hours by covering it with a damp cloth.After 2 hours knead the dough for a while then slice it, make sure each slice should be around 80 grams to make one serving of bread.

after letting it rise, the size doubled

4. Knead each portion and roll it into a long dough o that we can make  knot easily.

5. Twist it and form it into ensaimada bun, and let it rise for 45 minutes.

the bun after 45 minutes of rising

 8. After 45 minutes ( it should be double in size too, if not doubled or at least almost doubled let it rise more) bake it in a preheated oven for 15-20 minutes at 180C.

9. When it is done brush it with butter or margarine then sprinkle with a little sugar, and top with grated cheese. Delicious cheesy ensaimada.

How to Make a Perfect Caramel for Leche Flan

This is the Mely's kitchen way of making a perfect caramel for leche flan, I always do like this and the result is always perfect!

Either you are using the oval leche flan molder or this one with a hole in the middle, do the same procedure.

1.Put the sugar in the molder.

2. Melt over medium heat. Sometimes the other side of the burner is too hot making that side of the sugar melt quickly while the other side is still not melted, if this happen, you can change the position of the molder, to melt the sugar evenly.

3. When it is melted, it is up to you if you want it light colored remove from the heat, or if you want darker caramel, let it continue to melt until the desired color of the caramel is reached. Let cool.

light colored

dark colored

The results:

Light caramel

Dark Caramel

Note: If you will caramelized with water, just put the water and sugar together then do the same procedure.

How To make Salted Eggs

Salted eggs are very easy to make, but you need to be patient for the best result, keeping the eggs longer in a brine solution gives that perfect texture and taste of the salted eggs. I used chicken eggs for this because there is no available duck eggs in my place, still the duck eggs are the best for this.

Ingredients:
6 chicken eggs
3 cups water
1 cup salt

Procedure:
1. Put the salt and water in a pot then bring to a boil, let boil until the salt is fully dissolved, turn off the heat and allow the brine to cool.
2. When the brine is already cool, transfer it in a container where you are going to keep the eggs for the process. Make sure the eggs will not float by putting a heavy object on top of it then cover.

3. Keep it in a dark  place for 30 days. After 30 days remove from the brine then cook it until it is hard boiled ( around 10 minutes). Refrigerate and use it anytime you want it.

Note: You can add food color if you want to make some for sale.

How to Make Banana Ice Cream

You will be surprised with this dessert, very simple to make and bingo! It tastes like soft ice cream, believe it or not this is really fantastic and the ingredient is only BANANA, yes! BANANA alone is what we need for this dessert. Try it.

Ingredients for 4 servings:
5 ripe bananas

Procedure:
1. Peel the banana and slice into small pieces and freeze until harden or frozen.

2. Divide into 2 and blend each batch until so smooth.

3. Put in a serving dish and serve or you can use some sprinkles and chocolate syrup, etc, for more fun with the kids. Enjoy.

How To Simply Preserve Strawberries

One of the fruits that can be easily rotten are strawberries, so if you have leftover strawberries preserve it before it ends up in the bin. Here is how to preserve it in a very simple way.

For 1/4 kilo we need 2 tablespoons of sugar.

In a pot put the sugar and when it starts to melt add the strawberries then stir over medium heat.

Let simmer ,  stirring constantly, you will notice that it will become syrupy, increase the heat to high and stir until it thickens, then turn off the heat.

Allow to cool before putting in a jar, refrigerate and you can use this anytime as a bread spread, dessert or top on ice cream, etc.

as ice cream sauce

How to Make Homemade Skinless Longganisa

A simple way of making skinless longganisa, healthier than the one that we can buy from the market that is fully loaded with chemicals. Make it at the comfort of your home, happy cooking,

Ingredients for 2-3 servings:
1/4 kilo ground pork
8 cloves garlic ( minced)
1 tablespoon all purpose flour
1 1/2  tablespoons sugar
2 teaspoons vinegar
1 tablespoon soy sauce
1/2 teaspoon ground pepper
1/4 teaspoon salt

Procedure:
1.Combine  all the ingredients, mix well until fully blended, then divide into 8 portions, roll with your palms and form into longganisa shape.

2. Refrigerate or fry  right after making it, then serve it hot with fried egg and fried rice.

Note: Put a little sugar when you fry it, to give a caramelized texture.

How To Make Ice Candy For Sale Version

An ice candy recipe designed to those who are planning to make ice candy that is for sale. This formula will make your customers come back for me, because this is really delicious and the ice is soft and smooth because of the cornstarch. Affordable and simple ingredients yet delicious. Will you start selling ice candy this summer? Who knows  where this small business could bring you? :-).

Ingredients for more than 200 pieces Ice candy using 1 1/4 X 10 Ice Candy Wrapper
7 litres water 
1 cup powdered milk ( any brand)
2 cups corn starch or cassava starch dissolved in 1.5 litres water
1 3/4  kilos sugar ( you may reduce the sugar according to your taste)
1/2 tsp salt
Add your desired flavor ( buko, mango, chocolate, pineapple, etc)

300 pieces ice candy wrapper

Procedure:
1. Put the 7 litres water in a big pot then bring to a boil, add the sugar and salt, then mix well until it is fully dissolved.
2. Add the dissolved corn starch and powdered milk into the boiling water, stir very well to avoid the lump formation, boil for 8 minutes, then turn off the heat, allow to cool for few hours then add your desired flavor.
3. Pack in the ice candy wrapper and freeze until frozen.

Note: If using fresh fruits at least 1 cup (minced or chopped)
if using a concentrated or powdered flavoring at least 1/2 cup or according to your taste.


( I revised the recipe on August 25, 2014 from 4 litres I tried 7 litres and it's better.)

How to Save Your Leftover Pancit

Sometimes leftover pancit is a lot to be eaten again for the next meal and sometimes your loved ones are not excited anymore to eat the leftover pancit, so to save it from going to the bin, make it into another special dish, something crispy by wrapping it into spring roll wrapper ( lumpiang pancit). It is yummy and your loved ones will definitely love it.

Leftover pancit

It is very simple to do it, in a lumpia wrapper put some pancit then wrapped  and sealed the wrapper with a water or beaten egg.
Deep fry until golden brown and serve it hot with your favorite dipping sauce. Enjoy.

You have now a delicious new dish that's good for a meal or a snack.



Don't waste food!! It's a part of God's blessings. Learn to recycle the leftover.

How to Cook Tapioca in 10 Minutes

I've already shown how to cook tapioca perfectly , but due to lots of questions I received about cooking tapioca, I tried some experiment on how to cook it in a shorter period of time to avoid consuming too much gas or electricity I was amazed by the result that it worked this way.

Ingredients:
1/2 kilo tapioca
 5 litres water

Procedure:
1. Put the water in a big pot then bring to a boil, when it is boiling increase to heat to high then drop the tapioca while stirring the water to avoid it from sticking to each other. Let simmer for 10 minutes while stirring occasionally.
2. After  10 minutes turn off the heat, and just leave it covered for 2 hours, without opening it so that the heat will continue cooking the tapioca.
3 After 2 hours and it's already transparent, drain it and wash with water and use your hand to separate the lumps. Drain and this is now ready to be used for different recipes.


You can use this method in cooking small sago.

How to Make Pizza Crust

Do you love making pizza? Make your own pizza crust and enjoy a delicious crunchy crust pizza that better than bought ones. Here is a simple way to make a pizza crust.

Ingredients
1/2 kilo all purpose flour
5 grams instant dry yeast
2 cups lukewarm water ( add if needed) only lukewarm not HOT because it will kill the yeast
2 tablespoon olive oil or any cooking oil
1 teaspoon salt
extra flour for dusting

Procedure:
1. Combine the yeast, salt, oil and flour then mix well, add the water gradually until you form a dough, knead until it is smooth and elastic. Then put in a bowl and cover, let rest in a room temperature for an hour or until doubled in size.

2. In your working place, dust it with flour to prevent the dough from sticking. Cut into 4 parts ( or 3 parts if you want bigger pizza crust) then knead and form into a ball and let it rise for 30 minutes. After 30 minutes use a rolling pin and flatten the dough.

3. This is now ready to be used for pizza. You can use it right away or bake for 6 minutes at 180C then wrap in a plastic wrapper and refrigerate for future use.

Here are some Pizza recipes that you can try.

Hawaiian Delight Pizza
http://melyskitchen.blogspot.com.br/2011/09/hawaiian-delight-pizza.html

Ham and Cheese Pizza
http://melyskitchen.blogspot.com.br/2011/09/hawaiian-delight-pizza_23.html

Pepperoni Pizza with Cashew Nuts
http://melyskitchen.blogspot.com.br/2012/06/pepperoni-pizza-with-cashew-nuts.html