Simplest Banana Pancake

Today, I feel a bit lousy. Although It is Friday, but seems  my body is not resting well for the whole night. Past 2 nights in a row was quite a hard nights for me to sleep really tightly. I do not know why. Probably of overthinking. 

This would be my last weekend to rest and Monday I am going back to work. So, I made a morning routine with my children while they are still on winter vacation to make them good breakfast. 

Well, this works well for all of us for they are more excited to wake up and look forward to what I should serve them for breakfast. 

I love making breakfast and brunch especially on weekends.

Yesterday I made them a smile toast bread with prosciutto on top and sunny side up eggs. They love it! I posted a photo on my Instagram. 

For today, I made the simplest banana pancake. 

This is adapted from the blog of What Should I Eat for Breakfast. 

- 2 ripe bananas
- 2 eggs
- 2 tbsps. of flour ( optional)
- any toppings you have in hand.


* Mashed two ripe bananas, add an egg or two. Add in 2 tablespoons of flour (*optional). Mix them all together.
Heat the pan with butter. Once butter is melted, add a scoop of your pancake batter. Flip it over slowly as this is such a delicate portioning. Once side is a bit brownish flip it and serve.
I sprinkled dark chocolates and powdered sugar on it and topped with fresh banana or any fresh fruits that you have.

Serve with a smile. Enjoy over your coffee, hot chocolates or your favourite tea.

I swear, I feel a lot better after eating this.


Happy Friday!


SMACZNEGO! (polish word which means 'enjoy your meal or bon appetite)

xo,
Ai

Puto Flan recipe

We made Puto Flan yesterday with my kids.

Puto flan is combining two of my favourite Filipino desserts, the leche flan ( that calls for another recipe to be shared here) and the puto into one delightful desserts. 

Sounds appetizing, isn't it? 

If you can see from the ingredients, the puto is only consist of the egg whites while the flan is with the yolks. You may beat the egg whites until into soft peaks before combining the rest of its ingredients or just simply add the egg whites. 

It was delish that we ate it all in one go. Oppps!

Alrighty, how to make this....well, read on.

For the flan ( yellow portion) we need:

- 5 egg yolks

- 3/4 cup (190g) condensed milk

* combine egg yolk and condensed milk. Mix them all together until incorporated. Sieve it then put into your puto moulders. About 1/4 portion of your moulder.

For the Puto:

- 1 cup all purpose flour

- 1/2 tablespoon + 1 tsp. of baking powder

- 1/4 tsp. of salt  or pinch of salt

- 1/2 cup white sugar

- 1/2 cup evaporated milk ( you can add more up to 1/4 cup of your batter is too dry or too thick)

- 1 large egg white

- 2 tbsp. melted butter

* combine flour, baking power and salt in a sifter. Add sugar and mix. Slowly add the evaporated milk, melted butter and large egg whites. Or you may also beat the egg whites until foamy or reach it stiff peak. Combine into your flour mixture slowly until well mixed. Set aside.

To Steam:

Heat your steamer to medium-low heat. Then put the flan in your moulder. steam flan for 5 mins in medium-low heat. Pour batter and steam again fro another 10-12 minutes. Let them cool completely before removing from the moulder for the flan to set. 

Serve and enjoy over warm tea or coffee. 

Tips:
This is good homemade gifts to friends and special someone. 
Good desserts after a heavy meal.
Good small business if you are stay-at-home mum.
A good bonding activity with your children right at the comfort of your home.


As always,

SMACZNEGO! (polish word which means 'enjoy your meal or bon appetite)

xo
Ai

Puto Cheese

Hello there! I hope you are still there.

It's been awhile I know that I am not posting anything here.
Where I have been and what happened? Well, life happens! 

So you know.... tsk tsk tsk!

Let's get into the business anyways.

This week I have been into steaming and baking Filipino delicacies. I have this cravings and getting it anywhere, anytime you want here in Poland is impossible. The best solution is to make it yourself.

Today, I will be sharing a very simple Filipino delicacy named Puto Cheese.

This will be a series of Puto recipes, by the way. So bare with me.
If you ask Uncle Google what is puto, it is a Filipino steamed rice cakes or sometimes made of non rice flour. This recipe of puto cheese is one using only the normal cake or all purpose flour.

Mind you, this is an easy to make snack.


For this recipe we need:

 - 1/2 cup of all-purpose flour
-  1/2 cup cake flour
- 2 tbsp. of baking powder
- 1/2 tsp salt
- 2 egg yolks
- 3/4 cup white sugar, divided
- 1/2 cup water
- 1/2 cup evaporated milk
- 1/2 tsp. vanilla
- 2 egg whites
- 1/2 cup grated or cut cheddar cheese 

How to:

1.  In a mixing bowl, sift flour, baking powder and salt three times. Set aside.

2. In another bowl, beat egg yolks until lemon coloured. Gradually beat in 1/2 cup sugar. Beat in flour mixture alternately with water and milk. Add vanilla and then set aside.

3. Beat egg whites until soft peaks form. Add 1/3 cup white sugar and continue beating until stiff. Fold in egg batter. Blend well and pour mixture in a greased cupcake moulder or silicon moulder.

4. Sprinkle grated or cut cheese on top. Cover with cheese cloth. Steam for 25-30 minutes or until a tester inserted in the center comes out clean.

5. Serve and ready to enjoy!


* In case you don't have cupcake moulders, just use 9-inch cake pan and sprinkle grated cheese on top.

It looks so cheesy, right? ( insert your smile here)


SMACZNEGO! (polish word which means 'enjoy your meal or bon appetite)


Up next.... I will share my puto flan recipe. *wink

as always,
XO
Ai

Tinolang Tahong - Filipino Mussel soup

Hello there!

If you're an island girl this kind of food really comforting to your heart, that even if it cost a lot in this side of the world, then you have to give in to your cravings to just feel the warmth of home. 

This is Tinolang Tahong, baby!

According to Uncle Wike, Tinola in Tagalog or Visayan, or la uya in Ilocano is a soup-based dish served as an appetizer or main entrée in the Philippines. Traditionally, this dish is cooked with chicken, wedges of green papaya, and leaves of the siling labuyo chili pepper in broth flavored with ginger, onions and fish sauce.

So basically, in the Philippines we can tinola almost everything from seafoods to meat seasoned with fresh vegetables and spices. The aroma of the broth gives you a divine kick and comfort in your stomach. I miss home obviously. At this weather in Poland - cold and grey who would not miss the tropics much more its fresh seafoods. While at the grocers store last weekend, I came by this fresh mussels vacuum packed in a kilo. Not minding of the price, grabbed one and excitedly went home to prepare the dish for lunch.

To make this dish, you need:

a kilo of mussels

a tbsp of oil - canola

ginger - thumb size - minced 

M size yellow onion

lemon grass ( in this meal - i run out of lemon grass - optional, but best if using)

6 cups of water 

1 bokchoy (chopped into half) or spinach 

salt and ground pepper

To cook: 

Heat oil, saute onion, add in water, pour in lemon grass, a kilo of mussels. Cover pot. Simmer for 1 mins until mussel shells opened.  Add bokchoy or spinach. Dash salt and pepper to taste. Simmer a bit for 2 mins. Serve warm and enjoy!

Basically, the recipe is so simple. Boil and add in all ingredients. Voila! I wanted to make one like Italian style simmered with white wine, but i needed warmer broth to fill in my hungry soul with a taste like home. 

Oh well, true to its taste. I ate mine with gusto and even looking forward to buy and cook such seafoods from now one. Maybe, Seafood Paella next? hmmm....yum! Now, I'm hungry.

Enjoy and 'till next time.

Smacznego!

xo,

Ai

Banana-yogurt cake

The sky is blue. The birds are chirping. Crisp morning wind and a wonderful sunshine greeted me with all its happy pleasure. I could smell you spring!

I feel rejuvenated, hopeful and inspired to start my day. Prepared myself , took children to school, and drop by the nearest bakeshop to pick up freshly baked bread.

Came home in an empty dining table...and thought of doing some quick baking. Then, I needed to eat something right the first hour of the day. So slowly prepared my breakfast...light but healthy. one that could give me energy to last half of my day. Made my usual sunny side up eggs...soft and runny. A cereal with dried fruits, Polish buttered crescent rolls bought in a nearby bakeshop, and a cup of black tea.  Perfect breakfast for me. That would gave me a kick to do something that would squeezed out the winter to spring blues away from me.  

3 overly riped bananas lying on top of the table needed prior attention, and that motivated me  to bake my all-time favourite banana bread.

There are lots of versions of banana bread circulating around the internet. But this one, I find it easy to prepare and deliver such wonderful texture to my tongue. I adapted this recipe from simplerecipes.com. However, I changed a bit of the ingredients. Instead of putting white sugar, I'm using brown sugar in this recipe. Since, I have an open packed of mąka krupczatka in Polish  coarse- grained flour so added it to give such healthier kick. It's a perfect blend of bitterness and sweetness of the bananas, brown sugar and flour. I'm content and satisfied with the outcome, that my children loves it to bits. They wanted it moreover for breakfast with warm milk and drops of honey or that with vanilla ice cream on top during their afternoon snack. 

Back in my home country - The Philippines, We've got variety of bananas. In all sizes, shapes and colours. And it differs as well as to how you're going to use it...for steamed bananas, we use the different variety and for banana bread we usually use the greeny bananas.  Anyhow, here's the recipe:

Ingredients: 

3 very ripe bananas - mashed
1 cup natural yogurt
1/3 cup melted butter
1 cup brown sugar
1 egg, beaten - room temperature
1 teaspoon vanilla extract
1 teaspoon baking soda
1/4 teaspoon of salt
11/2 cups of coarse-grain flour / all purpose flour
handful of almond nuts, banana chips

How to: 

*Preheat oven for 10 minutes at 175 degrees Celcius and butter loaf pan. I usually use silicon loaf pan, but this time I am using my rectangular moulder for cakes.

You mix mashed banana, yogurt and melted butter.  Stir in the baking soda and salt.. Add in brown sugar, beaten eggs and vanilla extract. Mix in the flour, put almond nuts and banana chips on top. 

Pour in the prepared loaf pan. And, bake for  1 hour or until inserted toothpick tester comes out clean. 

Voila! banana-yogurt cake..

Cool in a wire rack before serving. 

Enjoy it with your family and friends over tea or coffee time. 

side note: You can add almond flour or that oatmeal flour if you are vegan or you want a healthy option than flour, omit the eggs - banana could substitute the egg. 

Don't forget to comment and let me know how it taste.

Smacznego! 

xxxoo,

Ai

Filipino Rice Cake called Bibingka

Bibingka is a traditional rice cake in the Philippines. Usually present in every Filipino family gatherings especially during Christmas dinner.  I'm such a fan of this recipe because of its simplicity. The rice and coconut milk is such a great variety of ingredients that is present in every Filipino cuisine or Filipino snacks.

To make Bibingka, you will need:

• 1 cup rice flour
• 1/8 teaspoon salt
• 2 1/2 teaspoon baking powder
• 3 tablespoons butter
• 1 cup granulated sugar
• 1 1/2 cup coconut milk
• 1/4 cup fresh milk
• 1 piece salted duck egg - sliced (normal boiled egg will do as well)
• 1/2 cup grated cheese
• 3 pieces raw eggs
• Pre-cut banana leaf - if using. In this recipe, obviously not using banana leaf due to not available in our area.

How to:

- Pre- heat oven to 180 degrees Celcius.

- Mix the following : rice flour, baking powder and salt - set aside.

- In the other bowl, cream the butter and sugar until creamy.

- Add in the eggs and whisk it well until incorporated.

- Slowly add in the flour mixture.

- Pour in coconut milk and fresh milk to the batter mixture.

- Put banana leaves around your moulder or baking paper.

- Pour the mixture to the pan.

- Bake for 15 to 20 mins. 

- Remove from the oven and put in sliced salted duck eggs or boiled eggs, grated cheese and put it in the oven for another 15 to 20 mins. Or until toothpick comes out clean when pricked.

- Remove from the oven and brush the top with butter and I like to dust in some white sugar on top for a more taste sweet bibingka.

- Share, serve and enjoy with the one you love.

* it is best serve with hot chocolate or freshly brewed coffee. 

Hope you enjoy this bibingka recipe. 

Don't forget to comment and let me know how it goes to your taste buds.

Smacznego! 

xo,

Ai

Clam stew

There's some kind of virus going around here that makes people get sick easily. I'm not spared. I feel awfully not well the past days. Although,  nothing really, really that bad. I'm just feeling sluggish, unproductive, and with no much appetite at all. I don't know exactly what's going on with me.

Today, I felt like I needed to eat something that comforts me..something that would make me alive and be my active self again. To be honest, recently I miss the comfort of home. The warmth of my mum's cooking..so that's probably one reason why I'm too weak the past days. Depression caught me again. That never ending homesickness or maybe just the transition of the weather. Nonetheless, I am still fine. I always know how to deal with myself, and cooking and baking is one such relief for me.

Every Sunday we always prepare great lunch for the family.  Today, there's that kind of emptiness in my mind....what to cook and to prepare.  There's only few stocks in my pantry mostly calls for Polish cooking. And, I'm sick and tired of eating the same kind. Then I remember I bought a half kilo of clams from a nearby store just in time for their seafood promotion.  It gets me to the mood to cook . In that instance, I knew what I wanted to eat.  I need to cook something from home, for surely it would kick my blues away.  

Clams isn't a hard one to cook with.  Although here, clams or seafoods is such a pain in the ass. Not only  they cost a lot, but it's not that accessible anytime in the market here. They aren't seafood lovers actually. For that half a kilo of clams it cost  me like 6.99 Polish zloty which is more or less a 2 dollars or more. It wasn't that bad price for me, I would say. It varies in the variety though, and the one bought is just from nearby country, Portugal. 

Clam Stew is such a comforting food for me. And, I know there are a lot of ways on how to prepare this. Usualy in Asia we added fish sauce to make such wonderful flavour, and a white radish to give such sweet kick. Cooked mine with no fish sauce and radish for I run out of stocks, instead substitute it with Polish way of seasong soup or foods with Knorr seasonings and the powdered ones with some dried herbs.  

Clam Stew

You need:

3 cups of water

1/2 kilo clam ( put them in the water overnight)

1 clove garlic 

1 thumb ginger

1 medium onion

2 stalks of onion leaves

1 piece green or red chili pepper 

1 tablespoon of seasoning ( I'm using knorr)

1 tsp. of powdered seasoning (winiary brand)

a handful of spinach

salt and pepper to taste

To cook:

Boil 3 cups of water.  Add in onion, ginger and simmer for about 2 mins.  add in clams. Cover and simmer for 5 minutes. When the clam shells opens, add in seasoning. 

While simmering, chop chilis and onion leaves. Wash spinach leaves. 

After 5 minutes the clam shell should now be open.  Before serving, add in chopped onion leaves, chili and spinach. Adjust taste according to your liking.

The onion makes that sweet pungy taste. It balances the sweet kick of the spicy red chili. Perfect combination! Serve it with steamed rice and surely it will take you to the next level of comfort. If you understand what I mean.

That's how easy it is, right? I'm happy as a clam while eating this, seriously. Eventhough, my Polish family didn't like eating seafoods but watching me enjoying my food that makes them happy. *WINK

Enjoy everyone!

As we say it in Polish, SMACZNEGO! (polish word which means 'enjoy your meal or bon appetite)

Welcome to Ai-tə-rɪz!

Photo credits: to my wonderful photographer friend Louella Panahon-Ricardo

My name is Ai. I'm a (trying hard) baker and cook. I'm no professional. I just have that thrill everytime I whip up and stir something in the kitchen. My love affair with food started at a very young age. 

I grew up in a household where food matters most in every meal. need not to be expensive as long as it is heartily made at home. Growing up, my days are spent playing in the kitchen either helping chopping spices and ingredients or that watching my family preparing meal either for the family or for the small eatery business. At an early age, I'm always experimental with my food. I love to mix them and create a wonderful concoction that I thought would taste better, but always end up taste bitter. All the more, I love to play playhouse where I can engage into the idea of cooking and mixing sometihng with everything we can see in the nearby garden with my childhood friends and miniature clay pots as our toys. It is such a wonderful adventure for me because I get to try cooking in such a young age. By then, I'm beginning to be experimental with foods and helping my Aunt part time with her baking business then.

Furthermore, I honed my passion in baking when I worked at a premium bakeshop in my country where I work as a Human Resources Specialist particularly in the field of training and recruitment. So, it is one of my duty to really know how the products are made from scratch, the formulation they put into , and get to try it first and foremost with my hands to get full grasp of the job, so when training employess, It would be easy for me to let them understand how the work goes. It was a very challenging position for I get to see how a cake made from scratch up to the finish product and get to taste it, if it is worth the quality.

 My love affair with cooking and baking furtherly practiced, and makes more sense to me now that I am a mum.  I love to cook for people I love much more a wonderful boding activity for me and my kiddos. It is my way to entertain them. It's not that hard for me to be left at alone at home, for I find refuge and therapy by simply baking and cooking.

To further pursue my love affair with foods, I'd rather write it down here and share to the blogosphere what I cook, bake, how i find its taste and food finds.

It takes me time to think of a better blog name, for I thought of something with great relevance to eating and myself. And so, AI-te-riz was born. Inspired by the word eateries, from the word eatery. To read it with a bit of an accent ,it sounds like the word eateries. It's like my name Ai is added into it. So, why not made it as a blog name.

Without much ado, Welcome to Ai-te-riz! A place where cooking and baking meets its lover.

I hope you will drop by more often as you can and feel free to drop me a note.

Thank you and wish me all the positive vibes.

Let's get into baking and cooking everyone!

xoAi

Szarlotka Cake & mushroom soup on a winter

It's still freakin cold here in Poland. Last night it was -30 really freaking cold for me. I do not know when will we have warm weather again. I think forever be like this. hehehe! I hope not!

There's a lot of things to post here...so many things to post. I tell you this might be a long post. So, If you do not have the mood or patience to read this post better not continue.

Yay!

Somedays ago i tried baking sczarlotka - a Polish apple cake. Since, hubby bought like 3 kgs of apples, and we do not know how to consume all at once since apples easily get ripe . I decided to try baking SZARLOTKA cake. why not! after all there's no harm in trying. Cooking and baking is after all an adventure. Now, let me share with you all my own version. Actually, there is so many ways how to bake apple cake. I tried this two versions to compare what is good and
best. But do you know that Poland is one of the world's producer of apples? Yeah believe me here anywhere u can find apples all over. It's like an ordinary fruits here so expect that they are really cheap here unlike back at home (Philippines) apples are so expensive.

So here goes....

Presenting my Szarlotka - Polish apple cake .




side view
when serve..sorry picture was too pale. it is hard to find good light on a winter.
The recipe: SZARLOTKA - version 1

4 1/2 c sifted flour
3 1/2 tsp. baking powder
8 tbsp. sugar
1/2 tsp salt
3/4 lb. butter
4-5 tbsp sour cream
4 egg yolks, slightly beaten
1 tsp vanilla extract

how to:

for crust - combine flour, baking soda, sugar and salt. cut in the butter. combine sour cream and egg yolks and them to flour mixture. Mix dough and then knead lightly, form into ball and chill. I use my kitchen robot to mix the dough since it's really a hard mixture.

for filling -
3/4 c sugar
4-5 or more apples, peeled
1 tsp.cinnamon or flavor of your choice

*Grate apples and mix the sugar and cinnamon.

The dough is then lightly knead. Next, form the dough into a ball like shape, wrap the dough with aluminum foil and chill in the freezer for 30mins or so.
Once the dough has chilled, lightly greased your cooking dish. Cut slices of the dough and place them around your desired dish. Mine i use my round cake pan. Make sure to work the dough and place them around your desired dish. Make sure too that you work the dough slices together with your finger so there are no cracks. Once this step is complete, place the apple filling in. Finally, the last layer of the szarlotka is covered with a thin grated layer of dough on top and placed into the oven for 375 degrees for 45 mins. or until golden brown. Once the cake has cold you can dust with powdered sugar but that is optional.


That is the first version of the szarlotka cake that i baked. Modesty aside, I find it yummy and the crust is gooey. Best eaten over a coffee or tea time with the family. My husbands verdict...great taste! 5 stars he said. With my in laws, same opinion. Taste great and crust is not dry.

For the second version, I find it more challenging and easy to bake as well. Though wasn't able to take pictures since i get lazy recharging the batteries of both cameras. Blame it on the weather. bleeh!


SZARLOTKA - version 2

ingredients:
6 M apples ( washed, peeled, and chopped)
1/2 cup sugar
3/4 cup raisins
3/4 cup toasted almonds
1 tsp lemon juice

2 eggs
2 tbsps of ground flax seeds
1/2 cup oil
2 cups flour
1/2 cup quick cooking oats
1 tsp baking soda
1 tsp baking powder
1/4 tsp almond extract ( in polish migdałowy)
groun cinnamon (optional)

How to:

placed apples in a large bowl and sprinkle with sugar and lemon juice. Set aside.

Mix flour, oats, baking soda and baking powder in a medium bowl add cinnamon.

In a separate bowl, mix eggs, flax seeds, oil and almond extract. Combine egg and flour mixture and mix well. Fold in the fruit, nuts and raisins. Mix very well. So at this point, I need help of hubby coz it was really hard to mix them all together. The dough was hard with all the fruits and nuts on it. You can add some more if the mixture is extremely wet but it will be wet really wet. Put into a large baking dish and smooth out the top. Bake in preheat oven at 170 degrees celcius for an hour until risen and skewer inserted into the center comes out clean. Take out of the oven and cool in the baking dish. Enjoy!

Verdict : really easy recipe to bake. I find it yummy as well and smells so good with all the mixture of nuts, cinnamon, raisins, apples, oats whew! really makes it more tasty.


For today, I made mushroom soup to fight the cold weather and i have one box of mushroom that needs to be cook within the week or else i have to throw it all out. I love mushrooms and i like to put it in any of my cooking adventure. How about you? if you are a mushroom lover or still trying to like it, then try my mushroom soup.

Still no pictures where taken....blame me and the weather. I get so lazy taking pictures at this time. All i want is to sit under the comfort of a warm blanket and sip hot tea all the time.

Mushroom soup

butter
300 mushrooms - chopped, diced
onions - chopped
garlic, crushed
1/3 cup plain flour
4-5 cups of stock - i use chicken stock
2/3 cup cream for soup
dry parsley
salt and pepper to taste

how to:

melt butter, put onions when translucent, stir in garlic cook till foamy. Put in mushrooms. Cook for about 10 mins or till mushrooms get soft. Add flour and stirring constantly for about 2 minutes. Gradually add stocks and stirring constantly, over high heat. Reduce heat to medium and cook for 10 mins. Remove from heat and process it in a blender or food processor. Put salt and pepper to taste, stil in cream and put it back in the fire but do not boil this time. Before serving stir in parsley. Serve best with toasted bread too.

So that would be for now. I have to hit my blanket again coz i really feel so cold. Damn this cold weather. Please let the weather be warm again...spring spring!

as always...

SMACZNEGO!

First Polish ENSAYMADA

In case you are wondering why Polish Ensaymada when in fact it is an all time Philippine favorite pastry. Well for the reason that I am here in Poland and it is my first attempt to make an ensaymada after many thinking and considerations. So i have the guts to bake for one.

Here is it...join me with the making of my ensaymada.

Me and my daughter Izabela happily baking.

First, gather all the ingredients. Knead for some minutes as in knead. It's a great hand exercise too.

Form like a ball and let it rest for about 2 hours in an oiled bowl.


After two hours. It should rise two times bigger.

as always.....SMACZNEGO! (polish word which means 'enjoy your meal or bon appetite)

CHICKEN & POTATOES IN LEMON-CREAM SAUCE

This is going to be my first cooking entry and as a launching entry as well for this cooking site.

If your a chicken lover, then you will love this recipe. I got this recipe from my favorite pinoy cooking site pinoycook.net. Everytime I crave for Filipino foods or cooking, I usually check on that site and try on those recipes I find interesting & soothing to my families taste.

So well, today's cooking entry is quite interesting and I am trying to cook it for lunch. And it is so timely that my mother-in-law bought a kilo of chicken breast for me to cook for lunch. Then, I decided why not try this recipe today. Although this recipe requires in the ingredient boneless chicken thigh, since I only have chicken breast so I used chicken breast instead. Besides, I prefer chicken breast over other chicken thigh not only because it's my favorite part of chicken but I do think it is the healthiest part of chicken minus the chicken skin. And by the way, you may notice you could not see any green toppings on my picture..which is supposed to be dill on top simply because I don't have available dill herbs in my kitchen today. Its been more than a week now I have not been to the grocery store because of my pregnancy. We decided that at this time it would be hubby who will do most of the grocery shopping & i forgot to put in his shopping list the herb thing. But still the recipe taste so good as expected.

My number one critic of my cooking is my hubby...he simply love my cooking. My number fan when it comes to my cooking. He commented that he want it more spicy..but I told him the taste should be sour creamy. And so I said, next time I will make it a little spicy since he likes a little spicy food. So, it would be a little different recipe...a little diversified from this recipe. I will try to experiment it when I have a chance.

And so without further ado, here's the recipe of chicken & pineapple in lemon-cream sauce I got from pinoycook.net site.

CHICKEN & POTATOES IN LEMON-CREAM SAUCE

Ingredients:
350 g. of boneless chicken thighs (i used boneless chicken breast)
150 g. of potatoes ( i simply peel off 6 not that big potato)
1 large white onions
1/4 cup of butter
1 cup of all purpose cream ( i am using here what we call in polish smientanka-an all purpose cream in polish)juice of 1 lemon
1/2 tsp of grated lemon zest
1 cup of chicken broth
salt
white pepper
dill

How to:

Peel the potatoes first and cut into wedges. Cut each chicken into serving portions. Place in a mixing bowl & season lightly with salt & white pepper. Peel & thinly slice the onion. Pour the all purpose cream into a bowl and pour the lemon juice without stirring ( but sorry in this portion I was able to stir the lemon juice into the cream, still it taste the same).

Melt the butter in a pan. When frothy, add the potato wedges & cook until the edges starts to brown. Add the chicken pieces & cook, stirring for about 2 minutes. Add the sliced onion & stir. Season with salt & pepper. Pour in the chicken broth & bring to a boil. Turn down the heal low, cover & simmer for 20 mins. When the potatoes and chicken are done, pour in the lemon cream mixture & add the lemon zest and fresh dill to the cooking pan. Stir. Add more salt if necessary or according to your taste. Let stand for about 10 minutes before serving to allow the sauce to thickens a bit and the flavors to infuse.