Cooking Blog

Quick, Cheap, and Easy Food Favourites!
I. LOVE. FOOD. I mean, who doesn’t love food?
It’s just one of the things that makes life better. It has a lot of benefits for us, whether it’ll be for our health or our emotions.
Did your GF/BF break up with you? Eat pizza with friends and vent to them.
Did your GF/BF not break up with you and you just want to spend the night watching movies with them? Get yaself popcorn or snacks and snuggle with them.
​Celebrating Noche Buena? Well then cook some fried chicken or roast yourself a juicy lechon. It just goes on and on! Well, I also like to make my own food, AKA cooking. I like cooking, because it’s basically being a chemist but with food but the thing is... I’m not that good at cooking. Hell, I only know how to fry eggs and that’s it. Nonetheless, I still enjoy it and eating the food I made. AND SOOOO I’ve collected my favourite dishes’ recipes! Most of these are Filipino/Asian dishes, but I’m sure anyone will enjoy it anywhere, anytime.  These recipes are really easy to make and you’ll most likely have the ingredients around your pantry or kitchen. There’ll be no way you’d mess up while cooking these, because it’s not complicated! With that said, let’s have our first recipe!

CHAMPORADO

Every Filipino knows how good champorado is. I used to have champorado everyday as my merienda after school. It’s served hot, and usually topped with evaporated milk and eaten with fried tuyo (dried salted fish). I usually eat it with milk powder on top. These are optional toppings, you can eat it with or without or have your own.
SERVINGS: 4
DURATION: 15-20 min
​INGREDIENTS:
* ½ cup cocoa powder
* 4 cups of water
* 1 glutinous/sticky rice (you can use normal rice too)
* ½ cup sugar (add more if you need to or lessen if you don’t want it sweet. You can also use brown sugar.)
* 1 can of evaporated milk
INSTRUCTIONS:
1. In a pot over high heat, pour 3 cups of water to a boil. Put the rice in and let it cook for 5 minutes, stirring from time to time. Rice tends to stick around the pot, so you have to watch it atleast every 1 minute and stir.
2. Dissolve cocoa powder in 1 cup of warm water. Make sure all lumps are gone. Pour cocoa mixture into the pot of rice and continue cooking until it gets thicker. Turn heat to medium-low. Add the sugar and stir occasionally to prevent rice from sticking at the bottom of the pot. Add more water if it gets too thick and the rice is not yet done. If you want your champorado to be more watery, I suggest adding more water, sugar, and cocoa powder.
3. Remove from heat once the rice is done and the desired consistency is achieved. Note, however, that the rice will continue to expand and absorb the liquid even after cooking.
4. Serve Champorado in a bowl and add some evaporated milk on top for more flavor.
SOURCE: https://www.foxyfolksy.com/champorado/

SINANGAG (fried rice)

Cooking Sinangag is as easy as 1 2 3. It’s quick and it’s delicious, perfect for breakfast.
SERVINGS: 2-4 .
DURATION: 10-15 min
INGREDIENTS:  
* 3 Tbsp vegetable oil
* cloves garlic, minced
* 4 c cooked rice, cooled and dry
* ¼ tsp salt
* Dash fresh ground pepper
* 1 scallion, thinly sliced (for garnish)
* 4 eggs (optional, for serving)
INSTRUCTIONS:
1. Season the rice with salt and pepper and transfer it to a serving dish.
2. Garnish with extra fried garlic and sliced scallions.
3. In a large wok or skillet, heat the oil over medium high heat. Reduce the heat to medium and add the minced garlic. Stir fry the garlic for 2-3 minutes, until it turns a light golden color. Carefully remove the garlic from the pan, leaving the garlic-infused oil behind. Drain the fried garlic on paper towels until cool.
4. Add the cooked rice to the garlic oil in the wok, stirring to coat all the grains with oil. Spread the rice out in the wok, covering as much surface area of the hot pan as possible. Let the rice cook, undisturbed, for 3-5 min. Stir the rice well, then spread it out again and cook, undisturbed for 3-5 min more. Continue this process until the rice is cooked to your liking.
5. Once the rice is golden and starting to get crispy, return the fried garlic to the pan (saving some for garnish, if desired).
6. If desired, serve the rice topped with fried eggs.
SOURCE: https://www.curiouscuisiniere.com/garlic-fried-rice/

BANANA PANCAKES

Banana pancakes are my favourite type of pancakes. I really enjoy cooking pancakes. Measurement tools are not as necessary when cooking it (at least for me), that’s why it’s the best food to cook when I’m hungry but lazy. You can go and get a pancake box to save you the hassle, just add banana slices or mashed bananas into the mix and cook it as usual. This following recipe however is how to make it from scratch.
SERVINGS: 2-4
DURATION: 15-30 minutes
INGREDIENTS:
* 1 1/2 cups flour 
* 1/4 cup sugar
* 2 1/2 tsp baking powder
* 1 tsp salt
* 2 medium ripe bananas 
* 1 cup milk
* 2 eggs
* 1 tsp vanilla
* 1/4 cup oil
INSTRUCTIONS:
1. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
2. In a large bowl, mash the bananas with a fork until only small chunks remain. Add the milk, eggs, vanilla, and oil, and mix until combined.
3. Pour the dry ingredients into the wet ingredients, and mix until just combined (a few small lumps are fine). Let sit for 5 minutes.
4. While the batter is resting, preheat a skillet or griddle over medium heat. Spoon the pancake batter onto the hot griddle by ¼ cup scoops. Cook 3-4 minutes, or until bubbles form over the surface of the pancake, then flip and cook an additional 2-3 minutes.
5. Serve warm with sliced bananas, butter, and syrup.
SOURCE: https://lilluna.com/banana-pancakes/
Well, that’s all the recipes I have for now. I craved a lot while writing this. If i’ll make another one of these recipe blogs, I’d look for more foreign foods. ‘Till next time!