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

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

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.