Mango season in Hawaii is from May to July. When we’re lucky we get a bumper crop of mangoes. During the summers when mangoes are abundant we eat mangoes every which way we can think of, those we can’t eat fresh we freeze and turn into different mango desserts, our favorite is mango bread.
Here is my favorite recipe for mango bread. I’ve been baking them for over 20 years! Bake some for the family and bake extra for friends. They make great gifts!
You can make this bread ahead of time and freeze. Wrap each loaf in foil and place in freezer safe ziplock bags. They will keep in the freezer for 6 months. Just remove from freezer and thaw out before serving.
By the way “Ono” means tastes good in Hawaii!
Ingredients:
2 cups flour
1 tsp. cinnamon
2 tsp. baking soda
1 ½ cups sugar
½ tsp. salt
¾ cup oil
3 eggs, slightly beaten
2 cups diced ripe mango
Directions:
Pre-heat oven to 350 degrees
Sift dry ingredients together, making sure baking soda is distributed evenly, no clumping.
Add remaining ingredients, stir well. Batter will be thick.
Lightly oil 5 – 2 ½ “ x 5” loaf pans OR 2 large ones.
Pour batter into pans til 2/3 full.
Bake for 55-65 mins or until tester comes out clean.
To freeze wrap each loaf in foil, then place in freezer zip lock bags.
I don’t recommend doubling the recipe, the batter gets too difficult to mix. When I’ve doubled the recipe somehow the the baking soda doesn’t get distributed well and some parts of the loaves will be bitter.
The Best Mango Bread Ever
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This is a tried and true recipe for mango bread. I've been baking it for friends and family for over 20 years.
Sift dry ingredients together, making sure baking soda is distributed evenly, no clumping.
Add remaining ingredients, stir well. Batter will be thick.
Lightly oil 5 – 2 ½ “ x 5” loaf pans OR 2 large ones.
Pour batter into pans til 2/3 full.
Bake for 55-65 mins or until tester comes out clean.
Recipe Notes
To freeze wrap each loaf in foil, then place in freezer zip lock bags.
I don't recommend doubling the recipe, the batter gets too difficult to mix. When I've doubled the recipe somehow the the baking soda doesn't get distributed well and some parts of the loaves will be bitter.
Ukoy or Shrimp Fritters is a popular Filipino street food. There are different types of fillers for this deep fried fritter but the common ingredient is shrimp; unless you want to make it vegan and just have veggies.
Ukoy can be made using grated squash, sweet potatoes, yucca, green papaya, carrots or just bean sprouts, my personal favorite.
Ukoy as I mentioned is a popular street food which can be eaten on the run, but it can be served as a side dish or as I do the main course with rice and a vinegar dipping sauce.
I’ve been trying to make Ukoy the way my Lola, grandma, used to make. Hers always had the perfect texture and the right crunch. She made it with fresh tofu, bean sprouts, and medium sized shrimp. Talk about yummy!
After many fails, I mean trials, I finally figured out where I’ve been going wrong. It was my batter! For reasons I can’t explain I’ve been using egg in my batter, possibly because egg is something that I put in all my batters. But that batter is always thicker and heavier. And the end result was more like a fluffy pancake, not crunchy at all.
Well the simplest solution was no egg batter! Don’t know why I didn’t think of this sooner! Once I omitted the egg my Ukoy turned out perfect. Literally just like Lola’s Ukoy was!
In a large mixing bowl whisk together flour, cornstarch, baking powder, garlic powder, salt, and water. Mix until well blended and all powders have dissolved.
Add shrimp, bean sprouts, tofu, green onions, and garlic to the batter. Coat well.
Heat about 1 1/2” of oil in frying pan.
Drop 2 tbs of batter mixture into hot oil. Flatten with back of spoon to form patties.
Fry about 4-5 minutes then flip to fry other side.
Fry another 4-5 minutes or until both sides are golden brown and crisp.
Drain on paper towels.
Mix dipping sauce to taste.
Serve hot with white rice and dipping sauce. Or serve as a snack.
Thanksgiving is right around the corner. At my house this means baking, lots of baking. I have to make the family’s favorite pies like sweet potato, pecan, and of course pumpkin. But in a family that has a child who’s allergic to eggs, nuts, and dairy none of these pies will do. So for my grandson Jett we make a special Vegan Pumpkin Pie. He loves it!
This Vegan Pumpkin Pie is super easy to make, it contains no dairy or eggs. We have been making it for Jett every year for Thanksgiving and Christmas, it’s something he totally looks forward too. By the way it’s tasty enough to serve to the whole family so if you don’t want to make 2 types of Pumpkin Pie go ahead and just make this Vegan Pumpkin Pie. If you don’t tell anyone it’s vegan they might not even notice. Yes it’s that good!
1/2 Cup Coconut Sugar (you can use cane sugar if you can’t find coconut sugar)
1/4 Cup Cornstarch
1 Unbaked Pie Shell – homemade or frozen (be sure it’s allergen free)
Directions:
Mix Dry Ingredients except corn starch together and set aside
Mix Pumpkin Puree, coconut milk, and maple syrup together until well blended
Add mixed dry ingredients to the pumpkin mixture and mix very well
Sprinkle cornstarch in 2-3 increments over the pumpkin mixture making sure to stir cornstarch into the mixture very well – you don’t want lumps
Pour pumpkin mixture into unbaked pie shell
Bake in a pre-heated 350° oven for about 1 hour or until tester comes out clean
Do not over bake, once tester comes out clean remove from oven and set on the counter, center may still be soft and wobbly when shake, it will set firm as it cools.
Cover with plastic wrap and refrigerate until ready to serve. I serve it with spray canned coconut whipped cream I buy at Safeway next to the Rediwhip.
1PcUnbakedPie Shellhomemade or frozen - just be sure it's allergen free
Servings:
Instructions
Mix Dry Ingredients except corn starch together and set aside
Mix Pumpkin Puree, coconut milk, and maple syrup together until well blended
Add mixed dry ingredients to the pumpkin mixture and mix very well
Sprinkle cornstarch in 2-3 increments over the pumpkin mixture making sure to stir cornstarch into the mixture very well - you don't want lumps
Pour pumpkin mixture into unbaked pie shell
Bake in a pre-heated 350° oven for about 1 hour or until tester comes out clean
Do not over bake, once tester comes out clean remove from oven and set on the counter, center may still be soft and wobbly when shake, it will set firm as it cools.
Cover with plastic wrap and refrigerate until ready to serve. I serve it with spray canned coconut whipped cream I buy at Safeway next to the Rediwhip.
Pancit Molo is a Filipino soup dish that makes you wonder why it’s called pancit. Pancit refers to noodle dishes, and this dish doesn’t have noodles at all. It uses wonton, soimai or molo wrappers. Not to mention most of the pancit recipes are dry while this pancit molo is a soup.
Pancit Molo is a soup dish composed of a mixture of ground pork wrapped in wonton wrappers, shredded chicken meat, and shrimps. This dish is a well known Filipino dish that resembles the Chinese dish called wanton soup but the finest ingredients and flavor makes this dish stand out.
Today I will give you my version of this dish, I’m sure you will love it.
Soup Ingredients:
30 wontons
1 onion, peeled & sliced thinly
2 cloves garlic, peeled & minced
1 tbsp. cooking oil
10 cups homemade broth
1 tbsp. fish sauce
1 pc. green onions, ends trimmed and chopped
1 cloves fried garlic bits
½ tsp. salt to taste
¼ tsp. pepper to taste
For the Homemade Broth:
3 pounds bone-in chicken parts (wings, thighs)
12-13 cups boiling water
1 onion, peeled & chopped
4 cloves garlic, peeled & minced
1 tsp. pepper corns
1 tbsp. cooking oil
2 pcs. bay leaves
1 tbsp. salt to taste
For the Wontons:
2 pounds ground pork
1 pack (30 pcs.) wonton wrappers
1 small carrot, peeled and shredded
1 tbsp. soy sauce
½ cup green onions, finely chopped
½ cup water chestnuts, finely chopped
3 cloves garlic, peeled and minced
2 tsp. salt to taste
1 tsp. pepper to taste
Directions:
For the Homemade Broth:
Heat oil in a deep pot over medium heat then add onions and garlic and cook until limp and aromatic.
Add chicken and cook, stirring occasionally, for about 4 to 7 minutes or until chicken changes color. Lower heat, cover, and cook for about 17 to 20 minutes or until chicken releases its juices.
Raise heat to high and add boiling water.
Add bay leaves and peppercorns, season with salt.
Lower heat and return to simmer for another 10 to 15 minutes or until chicken is cooked through.
With a slotted spoon, remove chicken pieces from broth.
Allow to cool to touch. Remove meat from bones and shred.
Set aside chicken meat and keep warm. Break bones to expose marrow and return to pot.
Continue to cook at barely a simmer, uncovered, for about 1-1/2 to 2 hours or until liquid is reduced and concentrated. Using a cheesecloth, strain stock to remove bones and aromatics.
For the Wontons:
In a bowl, combine ground pork, water chestnuts, green onions, soy sauce, carrots, garlic, salt and pepper. Gently stir until well-distributed.
Separate wrappers into individual sheets. Spoon a heaping tablespoonful of meat mixture on middle of wrapper and then gather sides to form a cup around mixture.
For the Final Pancit Molo:
Heat oil in a pot over medium heat.
Then Add onions and garlic and cook until aromatic.
Add broth and bring to a simmer.
Add fish sauce and cook for about 1 to 2 minutes then season with salt and pepper.
Add wontons and cook for about 8 to 10 minutes or until cooked through.
Add chicken and cook for about 2 to 3 minutes or until heated through.
Divide wontons, shredded chicken and broth into serving bowls.
Heat oil in a deep pot over medium heat then add onions and garlic and cook until limp and aromatic.
Add chicken and cook, stirring occasionally, for about 4 to 7 minutes or until chicken changes color. Lower heat, cover, and cook for about 17 to 20 minutes or until chicken releases its juices.
Raise heat to high and add boiling water.
Add bay leaves and peppercorns, season with salt.
Lower heat and return to simmer for another 10 to 15 minutes or until chicken is cooked through.
With a slotted spoon, remove chicken pieces from broth.
Allow to cool to touch. Remove meat from bones and shred.
Set aside chicken meat and keep warm. Break bones to expose marrow and return to pot.
Continue to cook at barely a simmer, uncovered, for about 1-1/2 to 2 hours or until liquid is reduced and concentrated. Using a cheesecloth, strain stock to remove bones and aromatics.
Wonton
In a bowl, combine ground pork, water chestnuts, green onions, soy sauce, carrots, garlic, salt and pepper. Gently stir until well-distributed.
Separate wrappers into individual sheets. Spoon a heaping tablespoonful of meat mixture on middle of wrapper and then gather sides to form a cup around mixture.
Soup
Heat oil in a pot over medium heat.
Then Add onions and garlic and cook until aromatic.
Add broth and bring to a simmer.
Add fish sauce and cook for about 1 to 2 minutes then season with salt and pepper.
Add wontons and cook for about 8 to 10 minutes or until cooked through.
Add chicken and cook for about 2 to 3 minutes or until heated through.
Divide wontons, shredded chicken and broth into serving bowls.
Everyone loves Chocolate Chip Cookies. It’s the world’s most popular cookie! Last week I shared the recipe for The Neiman Marcus Chocolate Chip Cookie. It is one of my favorites! But sometimes I get a craving for more chocolate and that’s when the Triple Chocolate Chip Cookies come in handy. They are simply delicious!
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I’m sure you’ve seen them at Starbuck’s and other retail bakeries. I think there are even some packaged ones by Pepperidge Farms. But nothing comes close to my Triple Chocolate Chip Cookies. They’re definitely chocolaty but the white chocolate morsels I add give it that extra yum! They like crunchy brownies with a kick of delicious white chocolate. They go great with a cold glass of milk!
I use a chocolate cookie dough, milk chocolate chips, and white chocolate chips, that’s why they’re a triple treat! I use the best ingredients I can find to make these cookies, skimping is not an option. I use Guittard Unsweetened Cocoa Powder or Vallrhona Cocoa Powder.
Another tip for making bakery quality cookies is to have the proper tools. In this case to make really good looking (and tasting) cookies you’ll need a measuring cups and spoons, mixing bowls, an electric mixer (a standing mixer is easier but costlier so a hand mixer works too), a 1 Oz. Scoop (they make the cookies all the same size) and a Silicone Baking Mat (or you can use parchment paper, either one works well, but the mat ends up cheaper in the long run and is definitely more eco-friendly). I know it seems frivolous to buy these things specially if you don’t bake often. I remember back in the day when we really didn’t have the extra money to spend on them (they were much more expensive then) I used to make do with whatever I had. But these days with online shops and big box stores baking equipment has become much more affordable!
But you don’t have to rush out and buy mats, scoops, and whatever. Use what you have or borrow from a baking friend or your mom! Just make sure you use the best ingredients that you can find, that’s the most important thing!
To freeze wrap each loaf in foil, then place in freezer zip lock bags.
Pancit Molo is a Filipino soup dish that makes you wonder why it’s called pancit. Pancit refers to noodle dishes, and this dish doesn’t have noodles at all. It uses wonton, soimai or molo wrappers. Not to mention most of the pancit recipes are dry while this pancit molo is a soup.
Everyone loves 
