Vietnamese spring roll

I saw my aunt make this, and craved for it for days. This is my version, it’s simple and healthy!

You will need:
about 1 cup of cooked shrimp (deveined)
4 rice paper
1 cup cooked rice vermicelli
1 1/2 cup bean sprouts(cleaned, blanch if you like, I just cleaned mine)
1/2 cup fresh basil
1/4 cup fresh mint
spring onions

for peanut sauce:
3 tbsp. hoisin sauce
2 tbsp. water
1 1/2 tbsp. crushed peanuts

1. soak rice paper in water,but not too long!
2. line cooked shrimp
3. top shrimp with rice vermicelli
4. spoon about 1 tbsp. bean sprout
5. finally put mint, basil and spring onion
6. roll it and slice into 3 or 2
7. serve with peanut sauce

Bon Appetit!!

Whole wheat Pancakes

Hi everyone, I haven’t had the chance to post for quite awhile, been busy with so many things. Anyway I had a very light lunch and was sooo hungry (beyond words). Being on weight watchers really is quite challenging at times like these! I had to think of making something quick, healthy and filling! I had whole wheat flour, low fat milk—and i thought why not have a pancake! I quickly made some, topped it with some frozen strawberries I got from the Whitespace bazaar last Sunday, some light ready whip and sugar free syrup. I paired it with some diet hot chocolate(zerooooo) and now I’am super full!

You will need:
1 1/4 cup whole wheat flour
2 teaspoons baking powder
a pinch of salt
1 1/4 low fat milk
1 heaping tbsp. of granulated splenda
1 egg

1. Beat egg, splenda and milk together
2. add in dry ingredients
3. preheat a skillet (medium heat)and spray with cooking spray
4. pour about 1/3 of the mixture per pancake into the pan
5. cook until you see bubbles, then flip!
6. top with fresh fruit, syrup

Bon Appetit!!!!!!

Nigella Lawson’s Curry in a hurry

I have been wanting to cook this recipe for awhile but I haven’t had the time to do it. As expected, it was delicious! It’s creamy and spicy. I added some yogurt to the recipe(low fat) for a richer taste. I also used thighs, not thigh fillets since my family will be eating it over rice anyways, and there’s no fun in eating chicken without the bones right???LOL

You will need:

2 tablespoons vegetable oil
3 tablespoons spring onions, finely chopped
3–4 tablespoons green Thai curry paste
1kg chicken thigh fillets, cut into strips/thighs
1 400ml can coconut milk
1/2 cup natural flavor yogurt
250ml boiling water
enough chicken stock concentrate or cube for 500ml water
1 tablespoon fish sauce
2/3 cup frozen peas
1 cup frozen soya beans/thin green beans(I used string beans for lack of choice!)
3 tablespoons fresh coriander, chopped(optional)
Serves 6

1.Heat the oil in a large saucepan that owns a lid, drop in the spring onions and cook, stirring for a minute or two, then add the curry paste.
2.Add the chicken pieces and keep turning over heat for 2 minutes, before adding the coconut milk, stock (i.e. the water plus stock concentrate or cube) and fish sauce, then the frozen peas and soya beans.
3.Simmer for 10 minutes, then add the beans to the mix and cook for another 3–5 minutes.
4.Serve with rice or noodles, sprinkling the coriander over as you do so.

Nigella’s tip:Put out a plate of lime wedges for people to squeeze over as they eat.

The curry simmering

Sweet pork belly

This recipe has been with my family for years. It’s tender and sweet, each bite just melts in your mouth! It’s an easy recipe, a beginner who cooks it will seem like an expert!

You will need:
1 1/4 kilo Pork belly(sliced into 2-3 inch pieces)
1/2 cup brown sugar
1/4 cup soy sauce
Juice of 3 kalamansi or juice of 1 lemon
1 1/2 cup water
1/2 teaspoon ground pepper

1. Clean pork belly,in a large pot put in all ingredients and mix it.
2. Cook over a medium fire for 30-40 minutes, mixing from time to time.
3. You know it’s cooked when the meat is tender and the sauce is dark brown.

Bon Appetit!!!

Blueberry Bran Muffins

I know it’s not as appetizing as it sounds but, for something low fat and sugar free this is a really good recipe. My inspiration: Tim Horton’s Blueberry Bran muffin. Last week my Lola and I went to the mall and had merienda(snack) at Tim Horton’s. We originally ordered a blueberry muffin, but they ran out of it and was still baking a new batch. The lady behind the counter suggested that we try the Blueberry bran, she heated it up and gave us some butter on the side. We just loved it! It was moist and it had that nutty texture that we both liked so much.

I found a recipe of Deep dark old Bran Muffins on www.allrecipes.com , like all my recipes here on my blog, I modified it, so this recipe is low fat and sugar free. It turned out really good! The recipe originally called for buttermilk and I substituted it with skim milk, it called for raisins I put blueberries instead and it also called for white sugar I substituted it with splenda.

2 1/2 cups wheat bran
1 1/2 cups sifted all-purpose flour
1 teaspoon salt
1 1/2 teaspoons baking soda
2 eggs
1 1/2 cups skim milk
3/4 cup splenda granulated
1/4 cup molasses
2 1/2 tablespoons vegetable shortening, melted
1 cup frozen blueberries

Preheat oven to 350 degrees. Prepare a muffin pan, line with baking cups.

In a bowl, mix bran,flour,salt and baking soda. Set aside.

In a mixing bowl,beat eggs. Add in molasses,melted shortening,splenda,and milk and mix until smooth. Add in Bran mix and blueberries. Make sure there are no lumps. Pour in prepared muffin pan 2/3 full.

Bake for 20 minutes or until toothpick comes out clean.

Bon Appetit!!!!

Weight watcher points:3 points each muffin.

Banoffee Pie

I love love banoffee pie, I first had it when my cousin brought me to a restaurant called Banapple in the Philippines. It’s a bakery cafe, the cakes are supposedly good but the only one that I really liked is the Banoffee Pie. I got this the recipe from BBC but like the other recipes I have on my blog I have altered it a little. I wanted a recipe that will be easy and at the same time delish.

For the pie you will need:

1 1/2 cups of crushed graham crackers
1/3 cup melted unsalted butter
1/2 c chopped pecans

1. melt butter in microwave for about a minute
2. in a bowl mix together graham,pecans and melted butter
3. press on a pie dish, and refrigerate for 30 minutes.

For the toffee and banana mix you will need:

1/2 cup butter
1/4 cup white sugar
1 14 oz condensed milk
3 big bananas, sliced

1. melt butter in a small saucepan
2. add in sugar
3. dissolve sugar, then add condensed milk slowly.
4. bring to a boil, stirring constantly. When it thickens and smells like caramel remove from heat and allow to cool.
5. add in sliced bananas.
6. spread evenly on prepared crust. refrigerate for another 30 minutes.

for the Whipped cream topping you will need:
1 cup cool whip
1 splenda

Beat with splenda, set aside.

cocoa for dusting

Take out banoffee pie and top with whipped cream,refrigerate for another hour.

Dust with cocoa before serving.

Bon Appetit!!! =D

German chocolate cake

My aunt has been craving for a slice of german chocolate cake, I have never baked it but I also like it, since we have almost all the ingredients I decided to do my first attempt to bake one. Turned out really well. It’s spongy and moist at the same time and the pecan coconut frosting is just divine!

I got the recipe from www.allrecipes.com but I realized while I was doing my frosting that we don’t have maybe 3-4 ingredients so I decided to substitute, so I guess it’s okay to say that this is my recipe =D

For the frosting you will need:
12 ounces of skim milk
1 1/2 cups white superfine sugar
3/4 cup butter
4 egg yolks
1 1/2 tsp. vanilla
1 (200g) package flaked coconut(sweetened)
3/4 cup of chopped pecans

You can make the frosting first, so by the time your cake is cooled the frosting will be ready.

1. In a large saucepan, combine milk, vanilla, sugar, egg yolks. cook and stir over medium heat until thick and golden brown.Remove from heat, stir in coconut and pecan. Set aside.

For the cake you will need:
1 cup butter(softened)
1 1/2 cups brown sugar
4 egg yolks
2 cups all purpose flour
1 tsp. baking soda
1/4 tsp. salt
1/2 cup water
4 ounces german chocolate or 1/2 cup semi sweet chocolate chips
1 cup sour cream

1. Preheat oven at 350 F, grease and flour bundt pan
2. Microwave water and chocolate for 1- 2 minutes, stirring in between. Stir it until blended and smooth.
3. In a medium bowl, shift together the flour, salt and baking soda, set aside.
4. In a large bowl, cream butter and sugar. Add egg yolks one at a time.Stir in chocolate and vanilla. Add flour mixture alternately with sour cream. Beat after addition until smooth.
5. Pour into prepared pan.
6. Bake for 30 minutes or until toothpick comes out clean. Cool completely then frost with coconut pecan frosting

Bon Appetit!