Archive for Recipes

Easy and Quick Chicken Adobo


A must try recipe for a Multi-tasker mom. Super easy and very delicious! Picky eater like my children loved the sweet and salty sauce of the adobo.


1 kilo chicken

1/3 cup white vinegar

2 Tbsp soy sauce

2 Tbsp white sugar

1 tsp garlic powder

1/4 tsp ground pepper

1 tsp salt


1. Combine all ingredients, except the chicken. Make sure all dry ingredients are completely dissolved

2. Marinate the Chicken for 15 minutes

3. Transfer to a pot. Bring to a boil then lower the heat and simmer for 15 minutes.

4. Uncover, continue to simmer for 5 minutes until sauce is reduced and thickened.

**On a tight schedule, procedure #2 can be ommited

Happy Cooking!!


Food for the Gods Recipe

Its BER month again and I can feel the Holiday Peak Season for Kalea’s Confections. I would like to share the recipe of my bestseller product two years ago.

1 1/2 Cups All purpose flour
1 1/2 tsp Baking powder
3/4 Cup Butter, melted
3 Whole Eggs
1 1/2 Cups Brown Sugar
1 1/2 Cups Dates
1 1/2 Cups Walnuts
3 Tbsp Brandy
1 1/2 Tbsp Honey
1 1/2 Tbsp Molasses

1. Preheat oven to 350F, grease and lined bottom of an 9x13x2 pan.
2. In a bowl, sift together flour and baking powder, set aside
3. In a mixer bowl (using whisk attachment), combine melted butter,brown sugar, brandy, honey and molasses
4. Add egg one at a time, beating well after each addition
5. Add dry ingredients to the batter.
6. Dust dates and walnuts with 1 Tbsp flour, add to the mixture
7. Spread mixture on the prepared pan and bake for 15 minutes then decrease the temp to 300F for 30 mins
8. Cool on a wire rack before slicing.

Happy Baking!

Cream Puff Recipe

Cream Puff
Choux Pastry:
113 grams butter
240 ml water
114 grams all purpose flour
1/2 tsp salt
4 whole eggs

Cream filling:
240 ml evaporated milk
78 grams granulated sugar
17 grams flour
1 Tbsp Butter
1 tsp liquid vanilla
3 egg yolks, slightly beaten

Caramelized Sugar:
78 grams granulated sugar
1/2 cup water

Procedure: Choux Pastry
1. Preheat oven to 400F
2. Mix together salt and flour, set aside
3. Bring water and butter to a boil in saucepan. Melt the butter thoroughly before adding the dry ingredients
4. Stir in dry ingredients over low heat until mixture forms into ball
5. Remove from heat then transfer to the mixer
6. Beat eggs one at a time, low speed. Make sure the eggs are well beaten before adding another. Continue beating until smooth.
7. Put dough in a pastry bag, pipe out in the greased mini muffin pan, about 3/4 full.
8. Bake for 40-45 mins
9. Cool thoroughly before adding the cream filling
10. Cut off top and fill with cream filling. Top with caramelized sugar or melted chocolate and almond slices.

Procedure: Cream Filling
1. Mix flour, sugar and butter in saucepan
2. Add half of the milk to dissolve the mixture. Stir constantly, when fully dissolved, add the remaining milk
3. Cook over medium heat until it thickens
4. Add 3 slightly beaten egg yolks, stir well.
4. Remove from flame. Cool
5. Put filling in the pastry bag to fill the puff

Procedure: Caramelized sugar
1. Caramelized sugar over low fire, add water. Stir until smooth and thick.