Cooking Pinoy atbp.

I am blogging about this recipe because my husband loved it. I put a secret ingredient actually 2 of them to make it taste authentic even if I used a regular indoor grill (George Foreman). Here it is: 1 lb chicken boneless thighs Marinate it overnight..: 1 c Yueng Leng lager (beer or you may use Sprite) 1/4 c Teriyaki marinade 1T worcestshire sauce 1t smoke flavoring 1 clove garlic crushed 1/4 brown sugar The next day, just brush the chicken with olive oil and gril each side for 4 minutes each or when done. You can also cut them up in cubes and put in them in soaked bamboo skewers. Great accompanied with pickled papaya and carrots (atchara) and fresh salad.

Just posting pictures of Easter mini cupcakes I made for a dinner party. I used vanilla frosting and vanilla cakes. For icing decorations, I ordered these at Shop Baker's Nook for the butterflies and flowers. For the rest, I just used jellybeans because what is Easter without jellybeans?

I don't have a picture of this yet. I am just posting this recipe for a friend.. :) I got this recipe from my dear Uncle Virgilio who is from Iloilo. Everytime there is a party, there is always suman or biko (Visaya)..but what's more interesting is the way he cooks it..quite different from the traditional, yet tastes quite good. His recipe doesn't have coconut milk, but you can add coconut milk in place of water or do half and half. I think other traditional recipes also call for anise seeds, so you can add a couple for taste to the pot when cooking. Cook 2 & 1/2 c Sweet Rice in a rice cooker (cook as you would regular rice) When it's cooked transfer to large nonstick Pot. Add 1 lb Dark brown sugar and 1 c water. Let boil and add 1 stick butter (1/4 lb). Stir well under low heat (as it will get sticky)...When the liquid has evaporated, transfer to a pyrex dish (you may spray the dish with PAM ). Let cool. Latik -latik is a topping for the biko. Use coconut cream