Streetfood Hack: Manong Fish Ball's Famous Sauce

When I was young, I have a very sensitive tummy. As much as I want to eat lots of street food, I was always the type who would be sent to the doctors the next day for eating isaw, fish balls, squid balls, dirty ice cream, barbecue, halo-halo or ice scramble from your nearest carinderia or "tulak-tulak".

Back then, I just wanted to hack their recipe for the sauce or the marinade. For years, I was able to make the barbecue marinade, the "dirty" mami, dinuguan, and all those yummy food that I so wanted to eat, but doesn't have the stomach to endure them. I mean, they're not that bad and all, it's just that I have the most sensitive stomach growing up. Though I'm still not sure if it was really the street dirt that has always got me sick then, or if it's really that sensitive tummy that has always been the culprit.

Years later, my tummy toughened up and there's this missing piece in my collection of street food hacks--manong fish ball's sauce. So much trial and error, but I just seem to get it right. Until now. I stumbled upon a recipe online. I tried it at first but it was not as good as manong's. A couple of tries and some tweaks later, I was finally able to get it right! And now, I am happy to share to you my "lamon triumph". Haha!

So without further ado, here is my food hack of manong fish ball's sauce recipe.

Ingredients:

4 cups water
2 tbsp flour
2 tbsp cornstarch
3/4 cup brown sugar
1/4 tbsp white vinegar
7 tbsp soy sauce
1 tbsp patis
1 medium sized onion, minced
2 cloves of garlic, minced
1 red chili or siling labuyo, finely chopped (you can add more if you want OR skip it, if you have kids who would eat them)
salt, pepper, and chili powder to taste

Procedure:

1. Combine all ingredients, except onion, garlic, chili, salt, pepper and chili powder, in a saucepan. Mix them together until everything is dissolved BEFORE you start cooking it.
2. Once dissolved, place the mixture on medium heat until it boils.
3. Add garlic, onion and chopped red chili and stir the mixture until it thickens.
4. Once you reach the desired consistency of the sauce, add salt, pepper and chili powder to taste. Place heat on low. Bring to a boil.
5. Enjoy with kikiam, fish balls, chicken balls or squid balls.

My daughter has never had street food ever, but she loved it so much, I am cooking this once more this weekend for the whole fam.

I hope you guys enjoy this as much as we did. :)

My Lazy Corn Cupcakes

I have been under the weather lately and has been pretty sluggish in doing stuff at home. Renee asked me if I could make her corn cupcakes.

Since I have been suffering from asthma and super heavy colds since last Monday, I can barely breathe. I had to make a lazy version for the meantime and not something from scratch. That said, I can't believe I'm gonna say this, but thank you, Sharon Cuneta! Haha!

Yes, I made a "lazy cupcakes" using Sharon's cupcake mix, corn kernels and cheese.

Here's how I made them:

Ingredients:

2 x 200g packs of Celebrations by Sharon Party Cupcake Mix
1 x 425g can of Corn Kernels (I used SM Bonus' kernels. I got them free at a yellow tag promo pack at SM. I don't know what to do with them until now. Haha!)
1/3 cup cheese
1 cup milk (instead of water)
4 tbsp butter, melted
2 eggs

1. Drain the can of corn kernels. Set aside.
2. Whisk eggs, cheese and milk until frothy. Add the melted butter and cupcake mix until smooth, without lumps.
3. Fold corn kernels in the mixture.
4. Cook as per package instructions:
 - Preheat oven at 350 F/ 177 C
 - Line cupcake molds with liners.
 - Fill up cupcake tins until 3/4 full.
 - Bake for 15-18 minutes or until done.
 - Once cooked, set aside and cool.

OR if using stove & steamer:
 - Boil water in steamer.
 - Steam for 10 minutes or until done.
 - Once done, set aside and cool.

Makes about 20-24 medium sized cupcakes. Aaaand there you go! Enjoy. :)

Sorry, I'm Not Sorry... Bullying is NEVER Okay.

Earlier today, my family and I went to the mall to have some family time, taking advantage of the holiday (Eid al-Adha). We were also looking for costumes so the kids could have something to wear when they go trick or treating. By the time we were done, my hubby and I thought of grabbing something to eat at McDonalds.

After eating, my four-year-old daughter, Renee, asked us if she could play at the fast food's play area. Since she's already done with her meal, we let her played for a bit so we could rest a bit from taking care of the kids and for her to enjoy McDonald's free play place. We sat near the play area in case of a commotion.

A while later, the kids became sooo rowdy and my kid's reaction was to ask her new-found playmates if they could use their "inside voice" so that the people around them wouldn't be disturbed. One of the kids was not happy about Renee's request. The six-year-old-looking-boy kept on following my kid, shouting at her. My kid kept walking away from him, but he followed her. Renee stopped. The kid suddenly held my kids neck! WHAT THE EFF?!

My husband and I were shocked, and our reaction was to get his attention. We both shouted at him,"HEY!", so he would leave our daughter alone. I called out my kid and in the process, I was also lecturing the little boy. I said, "Sasakalin mo anak ko?! San mo natutunan yan?! (You're going to choke my daughter? Where did you learn that?!)"

My reaction to the situation caught another father's attention. He called one of the play area kids (his daughter, I assume), and told her that they'll be leaving. I noticed that earlier, he also made another girl (about his age) cry. What is wrong with you, kid?

Look, kid, I'm sorry if something mean happened to you when you were younger, that has caused you to be all aggro towards other people. But pick on somebody your own size! You're lucky that the Aryanne you encountered there was not the old version. If that were the old me, I would have dragged you to where the hell your parents were seated and I would lecture you about aggression and picking on smaller children. How dare you, you little prick?!

To his parents, WHERE THE HELL WERE YOU? I called on your son and told him off with a loud voice, so I could also get your attention. You weren't there. I was hoping for a parental showdown of some sort with you people earlier. No one came. No parents, no guardian, not even a yaya (nanny)!

I may have embarrassed him by telling him off in public, knowing that he's not my kid, but I am not sorry that I protected my four-year-old daughter from your six-year-old (seven-ish) son, who was about to choke her.

Sorry, I am not sorry.

A Little Piece of Sunshine: Lemon Cupcakes with Lemon Curd Filling and Butter Cream Frosting

It has been a bit gloomy on this side of the world for a few weeks now. Though I love the gloomy weather, there are times when I would long for the sunshine. As do my four-year-old daughter, who wishes for a sunny weather.

I can't just magically pull out the sun out of its hiding so I thought I'd make something as yellow and refreshing as the sunlight for my lovely daughters... Lemon cupcakes with lemon curd filling and buttercream frosting based on Martha Stewart's recipe... though I tweaked it a bit. :)

If you may have noticed on my previous posts, I just looooove baking for my little ones. And now, I am sharing with you my bit of sunshine!

I started with the lemon curd. This way, the curd filling will cool off as I make my cupcakes as well as my frosting.

You'll need:

2 medium-sized lemons, juiced and grated for zest (make sure you avoid the white pith)
1 cup caster sugar (or you can also use confectioner's sugar, though caster is finer)
1/2 tsp vanilla
2 eggs, 2 yolks
pinch of salt
1/3 cup butter, unsalted

Procedure:

1. In a saucepan, whisk (or in my case, I used a fork!) sugar with the eggs. Cook under low heat.
2. Gradually combine the butter, zest, vanilla, butter and salt, while continually whisking until it thickens.
3. Strain through a sieve into a bowl.
4. Let it sit. Once cooled under room temperature, chill in freezer for a few minutes for easy piping.

Clockwise from top: lemon cupcake mix, buttercream frosting,
and lemon curd.

Now on to the cupcakes. For these, you will need the following:

1 1/2 cup flour
1/2 tbsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 eggs
zest of 1 1/2 lemons
1 tbsp lemon juice
1/2 tsp vanilla
1/2 cup buttermilk (or 1/2 tbsp vinegar mixed with fresh milk to fill 1/2 cup)

Procedure:

1. Preheat oven to 325F. Line tins with cupcake liners.
2. Sift together flour, baking powder and salt.
3. In a separate bowl, cream together the butter and sugar until fluffy. Add the eggs, one at a time so it would incorporate evenly.
4. Add in zest and vanilla.
5. Finally, add the flour, half by half, alternating with milk and lemon juice, until everything is mixed.
6. Fill each cupcake mold up to 3/4. Bake for about 20-25 minutes, or until golden brown.
7. Once cooked, let them cool.
8. Scoop each cupcake in the middle, using a spoon (as seen in the photo) for the filling.

Aaaaand finally, while I wait for the cupcakes to cool, we'll make the buttercream frosting!

For a basic buttercream frosting, you would need:

1 cup caster or confectioners sugar
1/3 cup unsalted butter, softened (not melted)
1/4 tsp vanilla
2-4 tsp milk

Procedure:

1. Mix sugar, butter and vanilla.
2. Gradually add milk. 2 teaspoons first, then add a teaspoon at a time, until you reach frosting consistency.
3. Mix until there are no more lumps.

Assembling the cupcakes

1. Once the cupcakes are cooled, create a small crater inside each of them. Use a small spoon to scoop them. Make sure it won't reach the bottom of the cupcakes or the curd will flow out.
2. Pipe lemon curd filling on to each cupcake until it reaches the surface.
3. Pipe buttercream frosting on top of the cupcake. I made mine as such in the photo, surrounding the lemon curd filling. Make sure your cupcake is entirely cool and your lemon curd chilled, or your buttercream frosting would melt. You may also top them with lemon zest, if you wish.

And there you go! A little piece of sunshine, thanks to this zesty, lemony treat.

Enjoy! :)