From my Haumea's Kitchen and others

Sunday, December 4, 2016



Granola my way 

I like a good Granola.  I love Bungalow Munch. 

This is my rendition of it. Simple 



Dinuguan with a crunch 

There's a recipe on line I believe BiteSized. 
I was reading how tasty the Crispy Diniguan was.  So I had to try it. 

I have posted "Dinuguan" before so I made my traditional method and 
added chopped up chicharron to serve. 

Quite yummy. 



Dessert Lumpia 

We spent the Thanksgiving Holiday at my sister in law's house 
on the Monterety Penninsula. 

We made the gravy and brined the turkey, we had fresh crab, green beans, potatoes. 
We made these dessert lumpia to try. 

So my daughter and I tackled Black Forest Lumpia and S'mores. 

I think we preferred the S'mores but I liked them both. Next time definitely more graham crackers.





Hong Kong Style Egg Waffles

Hello, I know it's been a long while since I last came through to update anything on the blog. 
Been extremely busy with work and not fully staffed at the  Credit Union. 

Our most recent snack liking has been the Hong Kong Style Egg Waffles. One of the Snowflake places started making them and the Taiwan Style Rolled Ice Cream at the end of summer. 

I do like them plain and found the Cafe one to go was $5.00.  I had seen that Waffler and wasn't 
quite sure what to do with it.  So I found it on line on sale for $30.00 and glad I got it. 

After reviewing on the different types of batter I got the results I wanted. 
Here's my recipe that i've adapted and less sugar.  There were many with 1 cup of sugar.  Why 
so much sugar. 

Haumea's Egg Batter for Bubble Waffle

Ingredients:
2 eggs room temp
2 oz carnation evaporated milk
1 tablespoon vanilla or flavor of choice
2 Tablespoon melted  butter
1/4 cup sugar (i'm using Zing for Banking)
1/2 cup plus cake flour
1/2 cup AP flour
1.5  teaspoon baking powder
2 teaspoon custard powder (Bird brand)
2 teaspoon tapioca starch
pinch salt
1/3 cup water
Vegetable oil for cooking use a pasty or silicone brush
Directions:

While prepping the batter, heat the Nordic Egg Waffle pan on low heat for 4-5 minutes on each side.

In large bullet cup, blend 2 eggs until fluffy 30 seconds then add the sugar and blend for 30 more seconds, add the all the dry ingredients and remaining wet and blend
well about 30-40 seconds.

Let the batter rest briefly.

Brush a little oil on both side of heated pan.

Pour the batter unto the pan starting in the middle outwards, press the pan and immediately flip the pan over.  Cook 2-3 minutes then turn over and cook the other side 2-3 minutes.

Cool on rack if using for ice cream form the waffle and place in a cup to cool.

Other variations, add dessicated coconut, add other extracts, I like the sparking wine extract as well.  Loran Oils has wonderful flavored extracts.  You can add chocolate chip, white chocolate chips. We've made Red Velvet and Matcha Green Tea ones as well.
Recipe makes 3 waffles

They do soften up best part the next day you can put in the toaster and they crisp right up.



Sunday, June 26, 2016

Pancetta and Sausage Breakfast Muffins 

After 3 months of extremely long hours at the office, this was the first weekend 
I stayed at home and left once for the market. 
It's been niele HOT weatherwise as well.  Our new husky also got fixed 
so I needed to keep an eye on her. 

I cooked a Korean Tri-tip earlier for lunch and for dinner 
I fixed Bean Cake with Pork in Black Bean Sauce and my Deep Fried Shrimp Balls. 
No photo of these as I have made them and posted before. 

So I came across this recipe and altered it and made a half batch. 
These have Pancetta, Sausage, Scallion, Garlic, Basil Tomato Provolone and Stella Provolone. 
I won't have time in the morning to bake before heading to work so I'll just heat while the 
coffee is brewing. 

Not sure when I'll be updating again........

Saturday, June 25, 2016

To catch up here are some dishes I have made recently


Salmon Baked in Phyllo dough and herbs


Ahi Tuna Poke my way with wonton strips and masago


Roasted Chicken Thighs with truffle butter, sage, rosemary and thyme with a homemade cremini porcini sauce


Lilikoi Haupia with dried shredded coconut and macnuts



Guava Coconut Bars My Way 

Aloha......I know it has been moons since I have posted to my blog. 

I'm just too  BUSY at the office I have no time to do so.  I cook but half the time and have forgotten 
to take the photo. 

So down time today while at home and it's 102degrees outside. 

Today I made made Guava Coconut Bars a small batch in a small 8 x 9 pan. 

Ingredients
Cookie crust:
½ cup McCann's Oatmeal processed to flour
1/2 cup all purpose flour
4 Tates or any White Chocolate Macadamia Cookies
  (I put the oatmeal and cookies and process to a flour)
½ cup confectioners’ sugar (plus extra for sprinkling)
¼ teaspoon salt
1stick good butter, melted and cooled

Guava Coconut filling:
4 large eggs (We're lucky we have our hens for eggs)
½ cup Guava Puree
¼ cups granulated sugar ( I actually use C and H stevia light for baking that I process with dried lemon verbena)
¼ cup all purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 teaspoon of Guava extract
1/2 teaspoon Mango extract
1/8 cup of dried coconut

Instructions
1. Preheat oven to 350 degrees and Line 8x8 inch pan with baking parchment.
For the Cookie crust:
2. In a large bowl, whisk together flour, confectioners’ sugar, and salt. Stir while streaming in melted butter stir until just combined. Spread shortbread dough evenly into bottom of pan and bake at 350 degrees  for about 20-25 minutes, until slightly golden brown
.
For Guava Coconut  Filling:
3. While crust is baking, in a mixing bowl use an electric mixer to beat eggs on high until frothy, lighter in color and slightly thickened. Lower speed to medium and beat in guava puree and sugar. Sprinkle in flour, baking powder and salt; mix well.
4. Pour mixture over shortbread crust. Bake at 325degrees  until set 20-25 minutes.
Remove from oven and allow to cool completely.

When ready to serve, sprinkle with confectioners’ sugar before cutting. Makes about 16.

Sunday, January 24, 2016


Malted Mango Butter Mochi Waffles 

Yup, you said it, I made my first ones a bit back, but never got around to posting them on 
the blog. 
So here you have it.  Sometimes you just don't want the whole pan of Butter Mochi. 
This is another way to carry the snack to work if it makes it and tastes like 
edges all over. 

Haumea's Mochi Waffles


·                                 ⅔ Mochiko Cup Flour
·                                 1/4 cup a/p flour
·                                 2 Tablespoons White sugar I used 1 Tablespoon C and H Stevia light for baking
·                                 1 heaping Teaspoon of Brown Sugar
·                                 2/3 Teaspoon Baking powder
·                                 ¼ Teaspoon Salt
·                                 1 Egg
·                                 1/2 cup milk  or coconut milk
·                                 3 Tablespoons Butter, melted
·                                 1 Tablespoon Malt Powder
·                                 14 cup of white chocolat chips


Heat waffle iron, mix ingredients add white chocolate chips, or fresh fruit

Cook 6 minutes




I'm bored this Sunday, so I looked through several Almond Tea Cake Recipes, 
I am not too fond of they one with Almond Paste.  But I used my almond flour instead and 
whipped this up, Champagne Almond Tea Cak 


Matcha Green Tea  Biscotti

Also made these today too, nice little batch to exactly 12 Biscotti

Sunday, January 17, 2016

Just hanging around the house today.
It's been a while since I have been able to post anything.
Hau'oli Makahiki Hou 2016
Ever since I got promoted to Lending Manager at my work
it's been some long hours.
But I am home today and made these.



These are Ranger Cookies without the raisins.  Did a little spin and instead of using
whole oats, I processed  2/3rd cup rolled oats and 1/4 coconut four, added
1/2 cake flour and 1/2 cup a/p flour.  Fried up some good bacon, added some
Dang Coconut and dusted with Rice Krispy and Bacon dust with a little Fleur De Sel.



After a long days work last week, my sister in law was inn.
Had just enough energy to whip up Egg Foo Yung my way.

Sunday, March 8, 2015

Finally updating......

 
Gruyere Pancetta Chive Breakfast Muffins
I haven't been able to get to the blog here in a while.  Been busy at work
and working on several different things at the same time.
So I'm updating a mass at the same time here.
 
I have been wanting to make these too and finally got around to them.
The came out lovely breakfast.  Next time, a little more pancetta and gruyere.




 
Match Green Tea Milk Jam
Here's another one of those, I want to make this too kinda thing.
I didn't want to spend $11.00 plus shipping for a small jar of Milk Jam from SFO. So
I reviewed several Confiture de Lait recipe and incorporated my own flavors. Basically it's Dulce de Leche.  Just need a little time and patience.   One with Matcha Green Tea and made another with Passion Fruit.  Do you remember the robo stir do-hickey as seen on TV?  Well instead of laboring over the stove, that my was sous chef for this project.
 
My version of the Milk Tea Jam
 
1 1/4 cups of Organic Heavy Whipping Cream
1 cup of Organic Half and Half
1/4 teaspoon of Baking Soda
1/4 teaspoon of Kosher Salt
1 teaspoon vanilla bean paste
1/2 cup of organic sugar
(other recipes call for 1-2 cups of Caster Sugar which is expensive)
1/4 of C and H Stevia sugar for baking
 
Note on the sugars:  This is a mix a use to keep things a tad more diabetic friendly. I'm no longer
DBII but I try very hard to work with sugars.  So for baking I use mostly the C and H Stevia for baking.  I've been successful at making caramel for my coffee as well.  So here I process both sugar with a little lemon verbena I grow at home and use half of what a recipe calls for.
 
**towards the last 15 minutes add the flavorings
**for the Passion Fruit I used 1 oz of Passion Fruit Pulp
**for the Matcha Green Tea I use 1.5 teaspoon of High Culinary Grade Match Powder I
recommend you mix into a little milk or water and make a paste to make it smoother
as you see I have a few specks in here which I don't mind.
I set my timer for 1:45....
 
Bring all the ingredients just to a boil and reduce the heat, to low simmer, place the roto-stirrer and
I used the number 3 speed.  Manual labor continue to stir to avoid the skin to form.
The milk jam will start to turn color at the 45 minute stage and continue to stir periodically.
At the 1 hour stage is when I put either of the flavorings, then continue to watch the mixture it should
be a smooth caramel satin feel.  You may not need the full 1:45 I made this one in 1:30 as I use my large Calphalon pan.  This Confiture should be grainy it should be smooth.  Place in clean sterilized jars and should keep for 1-2 weeks if it makes it that long.  Perfect on toast.
 


 
 
Gulf Prawns, Scallops with Vegetable Medley
 
It's Lent, so Fridays are Seafood night.  I saw Chef Pahk had a dish he posted and I started to salivate.
Since the market is close to our Branch at work.  I picked up some Gulf Prawns and Scallops.
At Mitsuwa we found some beautiful large Shitake Mushrooms, luckily I had everything else at home and voila!.
 
 
 
 
Artichoke Plants are back and growing at a good pace.
 
 
 
From Kenny's Wood Fire Grill in
Addison Texas Grey Goose on Tap.

 
Kenny's had the largest tastiest Popovers's I've ever had. 
I took my bosses and enjoyed that later in the day.
 

 
Food is serioius in Addison, this is from same place, Kenny's I had the Short Rib open face this was so good. Below well now that's a pepper shaker. 
 

 
This was a Mediterranean Restaurant  called Skewers also very good.
 
 
 
This is not a great photo as it was from my phone but it was from a BBQ place in Addison. The employees there said don't go there but we did as the Yelp numbers were high.  It was really good and under $8. it was so much food and was good BBQ.  I say this because they kept telling us to go to Dickies. My daughter and I ate at Lucille's in Concord the other day and it wasn't all that compared to this I remember the taste and wish I had purchased some BBQ sauce while I was there.

Sunday, January 18, 2015

 
Bacon Wrapped Pork
I like Porchetta but this is as close as I could get to it today.
 
I had 6 thin sliced center cut pork chops and pounded them thin.
I sautéed crimini's, onion, and parsley and let them cool down.
I prepped the chops and pounded thin in between cellophane.
Seasoned the chops and laid applewood bacon
and layered the chops.  Placed the mushroom mixture
and some grated provolone.
Tightly rolled into a loaf and trussed.
 
Roasted in turbo oven just until bacon was done.
Served with fresh mushroom gravy and
garlicky mashed potatoes.  



Saturday, January 17, 2015

 
Baked Spaghetti with Angel Hair
 
Happy New Year 2015. 
I have fallen a little behind on the blog here.  I started with a new company
and just been too tired to keep up, but here we go
Today, was a me kind of day.  Pops is at his music practice, my daughter is
having Lobster with her boyfriend. 
So, I whipped up baked spaghetti for dinner.
 
 

 
Crumb Cake my way
I have posted this before, it's my New York Crumb Cake, just revamped it a little.

 
Tuscan Stew
I fixed this last weekend, I had a half bottle of some decent Cabernet Sauvignon
Had some Five Dot Ranch Stew meat and voila.
 

 
Chocolate Chip Cookies with Fleur de Sel
 
I can't remember where I found this recipe
but how can you resist Chocolate Chip Cookies with Fleur de Sel.
 

Saturday, August 30, 2014



 
 
French Macarons my way
I thought I've give these a whirl today.  These are guava macarons.
I don't normally like these as the are sooooooo sweet. My filling is strawberry guava cream.
I need to perfect these of course.



Lemon Verbena Champagne Loaf
 
I have this recipe for a Lemon Buttermilk Bundt cake.
 
I cut the recipe in half and made it with my C and H Stevia Light for baking
that I process with Lemon Verbena that I grow.
 
I used some Sparkling Wine extract that I buy from Loran Oils and voila.
 



Monday, August 25, 2014



 
 
 
Chocolate Chip Cookies for 2 my way
 
Haumea's Chocolate Chip Cookies Prep 7 min Total 17 min
Preheat oven to 375 degrees
2 T unsalted butter, softened room temperature 1 T lightly packed dark brown sugar or coconut sugar
1.5 teaspoon c and h stevia light blended with lemon verbena 1 egg, lightly beaten 1/4 tsp vanilla 3 T all-purpose flour
3 T oatmeal blend to flour 1/8 tsp baking soda
1/4 tsp baking powder pinch of  fleur de sel 2 T chocolate chips
2 T Mac Nuts
 
PREHEAT oven to 375F . Place silpat or parchment on baking sheet. In a small bowl, cream butter with brown sugar  and stevia sugar until creamy. Stir in 1.5 tsp lightly beaten egg and vanilla until fully incorporated. Add flour, baking soda , baking powder, and salt and mix until just combined. Mix in chocolate chips.
Using a large cookie scoop, about 2 tbsp apart. Should net 5 large cookies
Bake in center of oven until cookies are golden around the edges, from 8 to 10 min. Remove sheet to a heatproof surface and leave for 2 min. Then remove cookies to a rack to cool completely.
 
 
 
 


Sunday, August 24, 2014

 
 
 
Li Hing Pickled Mango
 
I have been going nuts the past week and wanted my Kaua'i Tutu's pickled mango.
So my daughter and trekked to the market today and low and behold we found to of
most perfect firm green green mango.
 
I made just enough pickling liquid for the above jars.
 
2/3 cup Seasoned Rice Vinegar
1/3 Regular Cider Vinegar
1 Tablespoon Brown Sugar
1 heaping teaspoon of my c and h stevia light blend with lemon verbena
1/4 teaspoon ala'ea Hawaiian salt (the red one)
1 teaspoon shoyu
1/2 cup water
1 teaspoon Li Hing Powder
 
 
Boil the mixture then let cool completely,
Slice the mango up, prep the jars once cooled
then pack and pour then place in fridge.
 
I usually wait 2-3 days but by week end should be ono.
 


Maple Mustard Chicken

 
 
Maple Mustard Chicken
 
It's 8/24/14, I haven't updated my blog here in a bit.  Been busy with several different projects.
I haven't really made anything new lately and tried this out today.
 
1 Package of boneless chicken thighs or 1 package of thin sliced breasts.
1 small sweet onion sliced thin
1/3 cup of dijonnaise
1/2 cup mayonnaise
1 teaspoon crushed garlic
2 sprigs of fresh thyme
1/2 teaspoon herbs de provence
1 small sage leaves (sliced thin)
1 Tablespoons seasoned rice vinegar
White Pepper
Salt and Pepper
1/4 of real maple syrup
1 9x9 pan
fresh parmesan/romano
snipped chives
 
 
Preheat oven or convection 425 degrees
 
I do rinse my chicken and pat dry then season it.
Put a little olive oil on the bottom of pan and lay your chicken
I sprinkle the thinly sliced onion
Mix the dijonnaise, mayonnaise, garlic, thyme, herbs de provence, sage, seasoned rice
vinegar, and maple syrup, mix well.
Pour this all over the chicken
Bake uncovered at 425 for 40-45 minutes
once done sprinkle fresh  parmesan/romana and chive then serve
 
 
 


Sunday, April 27, 2014




Breakfast Frittata
 
Simple Breakfast Frittata with some of our chickateers eggs.
I had left over sautéed veggies from the night before.
I caramelized some mushrooms and voila









CHOUQUETTES
 
I am fascinated with chouquettes.  Of course, it's just a Pate' a choux.
 
I was able to find a recipe to make a small pan worth.
 
You'll need:
 

For 195 g, you will need:

2 ½ tablespoons milk
2 ½ tablespoons water
2 tablespoons butter
1 teaspoon vanilla
¼ cup flour
1 egg
½ teaspoon c and h stevia light
Pearl Sugar or Turbinado Sugar 
1 egg yolk and 1T water for egg wash
 
Preheat oven 400 degrees
 
Heat the milk, water and butter until the butter is melted, add the vanilla, salt and sugar
take off the stove, add the flour and mix until it forms a ball.
Bring it back to the stove and let it dry out a minute, then turn stove off.
Transfer dough to a bowl
I let it cool down a couple minutes
then I add the egg and I use a hand mixer to blend well until the dough is smooth
 
It's then ready, I put in a sandwich bag and pipe unto the silpat/silicone pad.  Brush egg wash on each Chouquette and then sprinkle sugar atop each one.
 
 
Bake at 400 degrees for 10 minutes then reduce to 320-350 and bake for additional
20-25 minutes until golden brown
 
Ready to serve warm