Two More Cupcakes: Red Velvet and Calamansi Cupcakes :)

Hey guys! Just a heads up, this is not the end of my two-cupcake-flavors-per-batch series ๐Ÿ˜› More cupcake flavors are incoming and I just have to beg you to bear with me.

I’ve never been this HAPPY about my cupcakes before. And recently, I’ve been getting requests to actually open my kitchen to the public and accept cupcake orders (well, cupcakes and roast pork and my whole chicken dishes :P). I am contemplating about that and I’m in the process of testing and developing different cupcake flavors. However, everything at the moment is tentative. This plan may or may not come into fruition soon but I’d just like to let you know that although it’s moving a tad slow, I am actually taking action about JAN’S CUPCAKERY and I’m doing everything I can as my powers allow me to make it all happen.

Okay, back to the cupcakes.

If you backtrack a bit, you’d remember that I made chocolate cupcakes and ube cupcakes a couple of days ago. Recently, I tried a common favorite, Red Velvet, and something Filipino, Calamansi Cupcakes ๐Ÿ™‚ Check ’em out!

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It Takes Two To Make A Thing Go Right: Same Batter, Two Cupcakes ~ Chocolate and Ube

So, I got this recipe for a chiffon cake from my weekend basic cake and cake decoration class and I used that to make cupcakes. I was hoping I could make a real cake today with icing and all the works but my plan didn’t push through. There’s always a next time for that though.

Meantime, I made gorgeous cupcakes today using, as I said, the chiffon cake recipe I recently learned. The cupcakes were moist, soft and really flavorful. I am so excited to try out the other variations and there are tons of them!

So, using the same basic cake batter and egg white mixture, I created two equally delish cupcakes: Chocolate and Ube.

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Steamed Cream Dory with Light Soy Sauce

I bet you figured that I bought quite a lot of frozen cream dory from the supermarket. Well yes, you’re absolutely right! March had been a month of parties (and meat-eating!) for us and it would be great to have fish at least for the first week of April. It’s also the Lenten season so now’s a great time to stock up on fish and seafood ๐Ÿ™‚

So, we had baked Creamy Cream Dory the other night and last night, I made Chinese-style Steamed Cream Dory with Light Soy Sauce. Easy peasy!

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Creamy Cream Dory and Fabulous Awards! *flex*

I got a great surprise yesterday in the comments section of my post Vodka Raspberry and I’m really excited to tell you about it!

Tina, the owner of and blogger behind Pinay in Texas Cooking Corner, gave me not one but EIGHT (!!!) blog awards ๐Ÿ˜€ The very first award I got was the Versatile Blogger Award which was given to me by Simply Maren. That was a long time ago, about July of last year, and the new awards from Tina just came at the right time!

I’m humbled and flattered at the same time that Tina considers me as one of the bloggers worthy of these awards. Then again, I also look up to Tina and her blog and it’s really an honor to be receiving these awards from her ๐Ÿ™‚ Tina is, like me, a Batangueรฑa who loves to cook and blog about it. She’s very much in the zone to help propagate Filipino cuisine into the culinary mainstream and you will find that obvious all throughout her blog. So friends, please give her some love by dropping by her website, Pinay in Texas Cooking Corner. I assure you that you will enjoy every dish she creates ๐Ÿ™‚

Here are the awards I got:

Now, it’s my turn to pass these awards to the bloggers that I look up to. These are my favorite bloggers because I don’t only love their creativity, the dishes they make, but also the stories they share and how they share them ๐Ÿ™‚

Michelle ~ My Life on the B List

Malou ~ Skip to Malou

Liren ~ Kitchen Confidante

Joy ~ Joy’s Misadventures

Dana ~ Dana’s Food for Thought

Gina ~ SPCookieQueen

Magic of Spice ~ The Ardent Epicure

Adora ~ Adora’s Box

Jackie ~ I Am A Feeder

Cherrie Moore ~ Sweet Cherrie Pie

 

~o~

To celebrate these awards at home, I thought of doing a very simple dish for dinner. It’s called Creamy Cream Dory ๐Ÿ™‚

Ingredients:

  • 500 grams cream dory fillets
  • 1/4 cup calamansi (or lemon) juice
  • salt and pepper to taste
  • 1 large egg, beaten
  • 1/3 cup bread crumbs
  • canola oil for frying
  • 1/2 cup light mayonnaise
  • 1/4 cup Thai chili sauce
  • 1 tablespoon ginger
  • 3 tablespoons evaporated milk
  • salt, pepper, and sugar to taste

First step I did was to get the juice out of the calamansi pieces I had and to strain the juice to take out the seeds. It’s easier to juice lemons because they’re bigger. Just to show you what a calamansi is, otherwise known as Philippine lemon, here ya go:

Next, pour the juice on to the fillets then add salt and pepper. Heat up the pan and put some canola oil for frying. Get the fillets one piece at a time, dip them in the beaten egg, then coat with the bread crumbs. Fry until golden brown on each side.

Place the fried cream dory fillets in a baking pan then set aside.

Preheat the oven to 350F.

Meanwhile, mix the mayonnaise, Thai chili sauce, evaporated milk and ginger in a bowl. Add salt, pepper and sugar to taste.

Put the mixture on the fillets then top with bread crumbs. Bake for 15-20minutes.

While baking, you may prepare the side dish you prefer to go along with the fish. As for me, I decided to make mashed potatoes. To add flavor to the potatoes, I used an organic no-salt seasoning.

Plate the cream dory with the side dish, squeeze some calamansi/lemon juice on top, and you’re ready to eat away ๐Ÿ™‚

The fish is crispy and creamy at the same time. Plus, there’s a great blend of flavors: sweet, salty, tangy and spicy. This is an awesome dish that’s very easy to make!

And there you have it, my creamy cream dory recipe ๐Ÿ˜€ Enjoy!

Momofuku-style Compost Cookies

So, I think my hubby’s getting tired of me blabbing about Momofuku endlessly at home… like how I want to pickle all types of fruits and vegetables Momofuku-style, or how I want to make the steamed pork buns again which probably is the most famous dish in Momofuku’s menu, or how I want to make ramen at home following Momofuku’s recipe. I know there’s so much hype aboutย Momofuku but even without that, I’m so inspired by the cookbook itself ๐Ÿ˜€

[btw, I also have this recent fascination with pastry chef Johnny Iuzzini. seriously, is there any hotter chef out there?]

Hubby asked me if there’s anything sweet from Momofuku that I can try at home. I’ve read about the Crack Pie (which I’m dying to try pretty soon!) and Compost Cookies. When I saw the ingredients for the Compost Cookies, I was like “whoa! junk food in my cookie! hell yeah!”

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