How to Make Kwek Kwek - Kwek Kwek Recipe

How to Make Kwek Kwek

Ingredients

Makes 4 servings

The Basics

1 dozen quail eggs
1 cup (250 ml) flour
Water, for boiling
Cooking oil, for frying

The Batter

1 cup (250 ml) flour
3/4 cup (185 ml) water
1 Tbsp (15 ml) annatto powder
1/2 tsp (2.5 ml) baking powder

The Dipping Sauce

1/4 cup (60 ml) rice vinegar
1/4 cup (60 ml) brown sugar
1/4 cup (60 ml) ketchup
2 tsp (10 ml) soy sauce
1/2 tsp (2.5 ml) black pepper

How to make it

Part 1 Boil the Eggs

1 Boil the eggs.

 Place the eggs in a medium saucepan. Add water until the surface of the water is 1 inch (2.5 cm) higher than the tops of the eggs. Heat the saucepan over high heat until the water starts to boil. Turn off the heat, cover the pan, and let the eggs cook in the hot water for an additional 5 minutes.

It is generally recommended to bring the water and eggs up to temperature at the same time. If you drop cold eggs into boiling water, you may end up cracking some of the shells.

To make the eggs easier to peel and to prevent the yolks from taking on an unappealing green tint, rinse the eggs in cold water as soon as you remove them from the hot water. This stops the cooking process and creates a barrier of steam between the egg white and the shell, which is why the shell is easier to remove as a result. You can rinse the eggs in cold, running water, or you could dunk them into a bowl of ice water.

2 Cool and peel off the shells. 

Let the eggs sit at room temperature or in cold water until they are cool to the touch. Once they are sufficiently cool, peel off the shells using your fingers. When done, you should be left with a dozen hard-boiled quail eggs.

To peel the shell, tap it on a hard surface, using just enough force to form a crack. Peel the shell off in pieces from this crack.

Note that you can do this step up to two days in advance. If you do not plan on using the boiled quail eggs immediately, you should refrigerate them in a covered container until you are ready. They should not be kept for more than two days, however.

Part 2 Coat and Fry the Eggs

1 Dredge the eggs in flour.

 Sprinkle 1 cup (250 ml) flour into a small dish with shallow sides. Roll the freshly peeled quail eggs in the flour until each one is well-coated all the way around.

Note that you could also use corn flour when dredging the eggs instead of wheat flour. Corn flour has a lower gluten content, but otherwise, it will act the same way as the wheat flour acts and will adhere just as effectively.

2 Mix the annatto powder and warm water. 

Dilute the annatto powder by mixing it into 3/4 cup (185 ml) warm water. Stir with a whisk until dissolved.

Annatto powder is mostly used as a coloring agent, and when combined correctly, it should produce a deep orange color. It does give the batter a hint of flavor, though.

If you do not have annatto powder, you can use orange food color instead. Place a few drops of orange food coloring, or a few drops of red and yellow food colorings, into the warm water and mix until you get a deep orange color. The food coloring will not give the batter the same exact taste as the annatto powder gives it, but the color should be about the same.

3 Combine the batter ingredients.

 Mix another 1 cup (250 ml) flour, baking powder, and diluted annatto together in a large bowl, using a whisk. Combine thoroughly until there are no lumps.

To improve the quality of the batter, set it off to the side for about 30 minutes before coating the eggs. Letting the batter sit allows the flour to become more thoroughly hydrated, creating a thicker, richer batter as a result. The resting time also gives the baking powder more time to activate. Be careful, though, since allowing the batter to rest for more than 30 minutes can cause some of the bubbles produced by the baking powder to escape, creating a denser, less airy batter as a result.

Also note that the baking soda is not an absolutely essential ingredient. Some recipes leave it out completely. You could leave it out, as well, and the result will simply be a slightly denser batter.

4 Coat the eggs with batter.

 Toss the eggs into the batter mixture. Roll them around gently until all sides are covered in batter.

If you do not want to get your fingers sticky, use a metal skewer or a fork to move the eggs around as you coat them. It is crucial that all sides of each egg get coated.

5 Heat oil in a deep pan. 

Pour 1 inch (2.5 cm) of vegetable oil into a wide pan with tall sides and a heavy bottom. Heat the oil on high over the stove until it reaches a temperature of 350 degrees Fahrenheit (180 degrees Celsius).

Check the temperature of the oil using an oil or candy thermometer.

If you do not have a thermometer, check the temperature of the oil by dropping a small dollop of batter into it. The batter should immediately begin to sizzle and fry when the oil is ready.

6 Fry the eggs.

 Transfer the coated eggs into the oil, four to six at a time. Cook, stirring gently with a slotted spoon, until the batter turns golden-brown and crisp. This should only take a few minutes.

To avoid getting batter on your fingers, you might want to use a skewer to pierce the coated eggs when transferring them to the hot oil. Use a second skewer or fork to scrape the egg off the skewer and into the hot oil.

Work carefully to avoid splashing hot oil when you drop the eggs in.

Understand that the temperature of the oil will fluctuate once you drop the eggs in and once you remove them. Continue watching your oil thermometer as you fry the eggs. Readjust the heat controls on your stove as necessary to maintain a temperature of about 350 degrees Fahrenheit (180 degrees Celsius).

7 Drain and cool slightly. 

Line a plate with several layers of clean paper towel. Remove the kwek kwek from the hot oil and place the eggs on the paper towels. Let the excess oil soak into the paper towels.

A plate lined with clean paper bags will work instead of the paper towels, if desired.

Alternatively, you could place the fried eggs in a metal strainer and drain the excess oil that way instead of using paper towels.

It is best to enjoy the kwek kwek while it is still somewhat hot. The batter will be crispier when eaten fresh, but it can start to become soggy once it cools.

Kwek kwek does not reheat well since the batter tends to get soggy during the refrigeration and reheating process.

Part 3 Make the Sauce

1 Combine the ingredients in a saucepan.

 In a small saucepan, mix together the rice vinegar, brown sugar, ketchup, soy sauce, and black pepper. Stir until evenly combined.

If you want a spicier sauce, chop up one hot chili and mix it into the other ingredients.If you still prefer a smoother sauce, though, you could accomplish the same level of heat by adding 1 tsp to 1 Tbsp (5 to 15 ml) chili sauce.

Make this sauce as the eggs drain and cool. By the time the sauce is done, enough of the oil should have been drained and the eggs should be cool enough to bite into. You do not want to let the eggs cool down completely, though, since the batter will get soggy once that happens.

Note that you could even make the sauce in advance. Store it in an airtight container and refrigerated it until ready to use. Microwave it for 30 to 60 seconds or heat it gently on the stove to warm it up slightly.

2 Heat through. 

Simmer the mixture at medium heat on the stove until the sugar completely dissolves. Stir frequently as the sauce cooks.

When done, immediately remove the dipping sauce from the heat source. Allow it to cool down until it is cool enough to touch without getting burned.

3 Serve with the eggs.

 Transfer the dipping sauce into a small bowl. Serve it alongside the freshly fried quail eggs, or kwek kwek.

How to Make Strawberry Lemonade - Strawberry Lemonade Recipe

How to Make Strawberry Lemonade

Ingredients

Strawberry lemonade

Makes 4 servings

2 cups water
1 cup lemon juice
1 cup sugar
1 pint (2 cups) strawberries
Ice (optional)
Lemon slices, sliced strawberries, mint, chocolate mint, or other garnish (optional)

Quick strawberry lemonade

3/4 cup of lemon juice (bottled is fine, fresh if preferred)
1/2 cup sugar
1.5 to 2 cups of fresh strawberries
5 cups of water (still or sparkling, as preferred)

Creamy strawberry lemonade

Makes 4 servings

4 lemons and sugar to taste; or lemonade powder (whichever you prefer)
1 pint strawberries
Ice (optional)

How to make it

Method 1 Strawberry Lemonade

1 Make the lemonade.

 Combine the water, sugar, and lemon juice. It may be necessary to bring the water to a boil first, to get all the sugar to dissolve.

2 Remove the stems, hulls, and any bad spots from the strawberries.

 You can use more or fewer strawberries if you wish to.

3 Place the strawberries in a blender with lemonade to cover generously. 

Add a bit of ice if you would like more of a smoothie or slushy consistency. You can also freeze the strawberries instead of adding ice.

4 Blend until mixed. 

Once it is mixed, pour it into a pitcher with the remainder of the lemonade, and stir.

Blending in only part of the liquid at first helps to get the strawberries blended more smoothly.

5 Serve the strawberry lemonade.

 Pour into glasses and float sliced or halved strawberries to the top. Garnish the rim of the glass with a slice of fresh lemon, if you like. Serve chilled with pink straws for extra flair.

Method 2 Quick Strawberry Lemonade

1 Wash and hull the strawberries. 

Add them to a blender and blend until smooth. If needed, add some water to help it to blend easily.

Use seedless strawberries if you don't want seeds, or strain the seeds from it.

2 Pour the lemon juice and sugar into the serving jug or pitcher.

 Stir to dissolve the sugar.

3 Pour the blended strawberries into the lemon juice and sugar mixture.

 Stir well to combine.

Method 3 Creamy Strawberry Lemonade

1 Make lemonade. 

You can fresh-squeeze the lemonade from real lemons, or us a packet. The idea is for it to be regular lemonade, so use your favorite way of making lemonade for the base.

2 Wash and slice the strawberries. 

In a different bowl, add the strawberries. With a masher, mash the strawberries until creamy.

3 Blend the strawberries into the lemonade.

 Mix until the composition is smooth and thoroughly blended.

4 Keep in the refrigerator for at least an hour.

5 Serve. 

Once chilled sufficiently, add ice and enjoy.

How to Make Puto (Steamed Rice Cake) - Puto (Steamed Rice Cake) Recipe

How to Make Puto (Steamed Rice Cake)

Ingredients

4 cups rice flour
2 cups sugar
2 1/2 tbsp baking powder
2 cups coconut milk
2 1/2 cups water
1/2 cup melted butter
1 egg
Cheese for topping
Food coloring (optional)
1 tbsp. tapioca (optional)

How to make it

Steps 

1 Sift the dry ingredients together.

 Sifting your rice flour, sugar, and baking powder will help you combine the dry ingredients, get rid of any lumps, and get some air into those ingredients. Just pour them into a bowl through a sifter, scraping a fork along the bottom of the sifter as they fall, allowing them to sift more easily. Mix the ingredients well until they're thoroughly incorporated.

If you don't have rice flour, you can use regular flour instead, though this is considered less traditional than using rice flour.

If you're really serious about making puto, then you can combine the rice flour and water in a bowl, cover it, and let it sit at room temperature overnight. If you want to do this, you should combine about 1 lb (16 oz) of rice flour with 1 1/2 cups of water.

2 Add the butter, coconut milk, egg, and water and mix all the ingredients thoroughly. 

Use a wooden spoon, whisk, or electric mixer to mix the ingredients until they are thoroughly incorporated. If you don't have coconut milk, you can use half as much evaporated milk, or just regular milk, but that won't give the puto the distinct traditional flavor it is known for.

If you'd like the puto to be a bit more gelatinous, you can add 1 tbsp. of tapioca to the entire batch.

Though food coloring isn't necessary, it can make this treat more colorful. Some common colors for puto are lime green, yellow, or purple. If you'd like to create a multitude of colors, you can even divide the batch into four parts, and place 1-2 drops of unique colors in three of them; you can leave the fourth batch without coloring, to create a nice "white" color for contrast.

3 Pour the mixture in molds or small cupcake pans. 

If you're not using cupcake paper, you can grease the molds with butter to prevent the treats from sticking to them. You should fill the mixture to the top or a little bit below the molds. They'll expand as they cook, so you don't want them to leave some room for them to grow. Some would even say to only fill the molds three-quarters of the way.

4 Put cheese on top of the mixture. 

Cut the cheese into little squares about the size of a half-dollar, a little larger than a quarter. If you're using regular cheese, then you should put it on the mold before you start steaming. However, if you're using Quickmelt cheese, then you should put the little squares on at the end of the steaming process, when there are just two minutes left. That's all you'll need to melt the Quickmelt cheese.

5 Prepare the steamer. 

Make sure you've put the necessary amount of water in the steamer and have set it to cook. You can line it with cheesecloth to protect the molds and use more cloth to cover it. Or you can just stick to using an ordinary lid to cover the steamer. You can start preparing the steamer as you mix the ingredients together to save time.

6 Put the molds in the steamer and steam for 20 minutes.

 You can start checking up on them after 10 minutes. Once you can put in a toothpick and have it come out clean when you take it out, then the puto is ready. Just remember to leave two minutes for cooking at the end if you're using Quickmelt cheese.

7 Remove the puto from the molds.

 Give them a minute or two to cool down before you do this. When they're ready to handle, arrange them on a serving plate.

8 Serve. 

This treat is best served warm, so you should enjoy it immediately. Puto can be enjoyed on its own at any time of day, but many people love to have it with coffee. You can also enjoy it along with dinugan, pork blood stew, if you like.

How to Make Kimbap (Korean Sushi) - Kimbap (Korean Sushi) Recipe

How to Make Kimbap (Korean Sushi)

Ingredients

Ground meat
Rice
Carrots
Lettuce
Wasabi (optional)
Soy sauce
Seaweed (nori)

How to make it

Steps

1 First put the seaweed on plastic wrap.

2 Then put as much rice on the seaweed as you want.

 3 spoons of rice will do.

3 Put the other ingredients on top of the rice.

4 Roll the seaweed into a roll.

5 Then slice it into edible pieces with the very sharp knife.

6 If it's too bland, dip it in soy sauce.

7 Eat it and enjoy.

How to Make Meat Pies - Meat Pies Recipe

How to Make Meat Pies

Ingredients

Crust

1 1/4 cup all-purpose flour
1/4 tsp. salt
1/3 cup shortening or butter
4 tbsp. cold water

Filling

1 cup chopped potato
1/2 cup chopped onion
3 tbs. margarine or butter
1/3 cup all-purpose flour
1/2 tsp dried thyme or sage, crushed
1 1/4 cup beef broth
1 1/2 cup chopped carrots and peas
2 cups ground beef.

How to make it

Method 1 Making the Dough

1 Make the pie crust.

 Mix flour and salt into a large mixing bowl. Stir 1 1/4 cups flour and 1/4 tsp salt together in a large mixing bowl.

2 Cut the butter or shortening into the flour.

 There are many different methods of cutting the butter into the flour, but all are equally effective with the right amount of elbow grease. Keep the butter at a cool temperature and begin by cutting large chunks. Keep cutting your chunks down until the butter is mixed in thoroughly. Aim to get small and uniform pea-sized chunks.

Use a food processor. The easiest way to cut the butter is to use a food processor, pulsing the flour mixture for a minute or two, until the butter is chopped up to the appropriate size.

Use a pastry cutter for butter or shortening. A pastry cutter is a great way of chopping up the butter in a good uniform mixture, quickly and without much effort. Roll the pastry cutter through the flour mixture, clearing out the butter from behind the tines after you make each pass around the bowl, if necessary. It shouldn't take more than a few minutes.

Use a fork or two knives. If you don't have a pastry cutter or a food processor, don't worry. You can cut up the butter with the flat side of a table fork, or use two knives to slice the butter in opposite directions, or even just use the end of a metal spatula.

Just use your fingers with shortening. Shortening won't be greatly affected by the heat from your hands or from the room temperature, making it easy to crumble using your fingers.

3 Mix cold water into the flour mixture.

 Pouring cold water one tablespoon at a time into your flour will help you integrate the water gently, allowing the dough to form loosely. The mixture should just barely come together and form a loose ball, and shouldn't be damp or wet looking.

Be very gentle. The key to a flaky crust is to make sure you don't overwork the dough. If you overwork the dough, the crust will become tough and difficult to handle.

Your mixture will form soft lumps. These lumps should be moist enough that they will hold together if you gently press them between your fingers.

4 Use your hands to form the dough into a ball. 

Very gently, pull the flour into a ball and then split the ball into two equal portions. The recipe should make two portions, one will be the bottom of your pie, and the other will be the top cover.

It's usually a good idea to chill the dough in the refrigerator until you're ready to roll it out and bake with it. If you've already got the oven pre-heated and you're anxious to get started, putting it in the freezer can be a good way to get the temperature down quickly.

If you want to save the dough for a longer period of time, freeze it in a self-sealing freezer bag. When you're ready to use it, let it defrost in the fridge overnight and roll it out normally.

5 Roll the crust. 

On a lightly floured surface, flatten the dough with your hands and roll from the center to the edges with a rolling pin dusted with flour. Aim to form a circle about 12 inches in diameter.

Method 2 Making the Filling

1 Cook your meat.

 In a large skillet over medium heat, add 2 cups ground beef and 1/2 cup chopped onions. Season with thyme, cloves, chopped garlic (if desired) and salt. Cook over medium heat, stirring to crumble the meat and mix in the spices, until the meat is evenly browned.

If you'd like a more flavourful pie, you can also use a dash of cinnamon and nutmeg as seasoning.

2 Discard the grease or fat.

 Once your meat is cooked through, use a wooden spoon or spatula to push your meat to one side of the pan and tilt the pan away, letting the grease pool on the other side. Spoon it grease out, or carefully tilt your pan over a grease safe container to dispose of it. Place your cooled grease into a sealed non-recyclable container and discard it into your regular trash can.

Do not dump grease into the kitchen sink or toilet bowl or even use hot water to wash it down the drain. This allows grease to get into the sewage system or harden in your pipes.

Be careful whenever handling hot grease.

3 Add the vegetables and beef broth.

 Chop 1 potato into small pieces and add it to the skillet with 1 1/4 cup beef broth to start. Pour in 1 1/2 cup carrots and peas. The beef broth will keep your filling moist once the grease has been drained out.

You can peel your potato if desired.

If you want something different, try using a sweet potato instead.

You can also add more or less beef broth as needed, but don't let your filling get too soupy.

4 Thicken your pie filling (optional). 

You may need to thicken your filling if it gets too runny. This can be done in a number of ways. Here are some things to consider:

Mix two tsp. of flour with 1/4 cup cold water or 1 tbsp. cornstarch with 1/4 cup cold water before stirring it into your mixture

Thicken with flour. For each cup of filling, use about 2 tbsp. of flour. Add the flour in increments of 1 tbsp. Add the flour slowly and stir in each addition. This will help prevent lumps from forming in your filling. Cook and stir for 1 additional minute until your sauce is thickened and bubbly.

Thicken with cornstarch. For each cup of sauce, use 1 tbsp. of cornstarch. Add the cornstarch in increments of 1 tbsp. and stir until thickened and bubbly. Add 2 minutes to your cooking time for cornstarch.

Method 3 Making a Whole Meat Pie

1 Preheat the oven to 350 degrees F.

2 Assemble a whole pie. 

Roll your pie crust around the rolling pin. Start from one edge and carefully wrap your crust around the pin. Transfer your crust to your pie dish by carefully unrolling it from your pin and laying it down into the dish.

Avoid stretching the pastry.

3 Trim the crust. 

Trim to about 1/2 inch beyond the edge of the pie plate and fold the extra pastry under to create a thicker crust on the rim.

4 Fill your pie. 

To assemble your pie, slowly pour the filling into the pastry-lined pie dish. Level it off and don't overfill your dish.

5 Cover your pie.

 Roll out an additional circle of dough or pastry and carefully place it over your pie. Pinch the edges of the bottom layer and top layer of dough together and create the knuckle-like pie edge ridges. Trim off any excess using a sharp knife.

6 Make a few slits in the top.

 Use a sharp knife to cut some vents into the top crust to allow the steam to escape when cooking.

Brush the top of your crust with egg or melted butter. This will help keep the crust moist and prevent cracking.

7 Bake your whole pie.

 Place your pie onto an oven rack in the center of your oven and cook for about 45 minutes or until the top of the pie is golden brown.

When your pie comes out of the oven, it will be hot! Make sure to let it cool on the countertop before serving.

Method 4 Making Individual Meat Pies

1 Cut your dough.

 Roll out your dough and cut it into 6 even pieces, about 5 ounces each.Roll the pieces into 6 individual balls

Dust your workstation with flour to prevent dough from sticking.

2 Roll out your dough. 

Roll your pieces into about 8-inch flat circles. If your dough is very warm, it may be difficult to handle, cool it in the refrigerator for about 5-10 minutes if necessary.

3 Fill your individual pies. 

Evenly divide your filling into about 3/4 cup per individual pie and scoop it onto half of each dough circle. Carefully fold the dough over to cover the filling and use your fingers or a fork to press the edges together.

4 Slice slits into the tops of each pocket.

 Use a sharp knife to cut a few slits into the top of your pies. This allows steam to escape when baking and helps to prevent the pie from cracking or bursting in the oven.

Brush the top of your pockets with egg or melted butter to keep the top moist.

5 Bake your pies.

 Bake your pies on a lightly oiled or non-stick baking sheet in the oven for about 45 minutes to 1 hour or until the crust is golden brown and flakey.

Enjoy with a side of ketchup.

Method 5 Trying Creative Variations

1 Try different types of meat. 

Use ground pork, chicken, turkey, or any meat you prefer. You can also mix meats for a more creative pie. Try cooking bacon and mixing it into your ground meat. Buy your favorite Italian sausage and cut it out of the casting to mix into your pie filling. You can try lamb, veal, or even tuna flakes.

Make sure your meat is fully cooked before adding it to your filling.

2 Make mincemeat sweet pie.

 If you are looking for a sweet and savory pie, try adding some additional ingredients to your filling recipe. Add:

8 ounces of raisins.
4 ounces of dried figs (chopped).
2 ounces dried cherries (chopped)
2 apples, peeled, cored, and chopped.
1 lemon zested and juiced.
1 orange zested and juiced.
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground allspice
1/4 teaspoon freshly ground clove
6 ounces dark brown sugar

3 Make a spicy meat pie. 

Bring some heat to your meat pie with the addition of a few ingredients and seasonings. Try mincing 1 jalapeño  chili and 2 garlic cloves for your filling. Add 4 tsp of curry powder, 1/2 tsp turmeric and 1/8 tsp. cayenne pepper. Use these seasonings when cooking your ground beef to create a delicious spicy meat pie.

4 Get creative.

 Use your favorite ingredients and flavors to influence your own version of a meat pie. For a Mexican influenced meat pie, add refried beans and cheddar cheese to your filling. If you are looking for a vegetarian meat pie, substitute 1/2 cup (90 g) brown lentils for ground meat. You can also try adding artichoke hearts. Get as creative as you'd like!

5 Finished.

How to Make Easy Peach Cobbler - Easy Peach Cobbler Recipe

How to Make Easy Peach Cobbler

Ingredients

1 large can of quartered peaches (or 2 small cans)
1 stick of unsalted butter
1 box of white cake mix

How to make it

Steps

1 Preheat oven to 350ºF/175ºC.

2 Spray pan with non-stick spray or smear with oil.

3 Open can(s) of peaches and pour into bottom of pan (juice and all).

 Evenly spread peaches.

4 Pour cake mix on top of peaches.

 Spread evenly and break up big pieces.

5 Cut butter into slices (about 14-16 pieces per stick).

6 Place butter pieces evenly on top of cake mix evenly.

7 Cook for 1 hour until brown.

8 Finished

How to Bake a Blueberry Pie - Bake a Blueberry Pie Recipe

How to Bake a Blueberry Pie

Ingredients

2 pie crusts
4 cups fresh blueberries
¾ cup sugar
¼ cup cornstarch
2 tablespoons fresh lemon juice

How to make it

Steps

1 Preheat oven to 400 °F (204 °C).

2 Prepare favorite double crust pie pastry.

3 Mix blueberries lightly with other ingredients in a mixing bowl.

4 Pour blueberry mixture into prepared pie crust.

5 Top with remaining pie crust.

6 Crimp and seal.

7 Cut slits in top of pie crust.

8 Bake about 50 to 60 minutes or until lightly browned. 

The blueberry pie filling will be bubble through the slits when the pie is done.

9 Finished.