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akiranaomi › New article
7 years ago

I enjoy eating banana bread. I like it moist and chilled. If you are into it too, then you might be interested to know what happens when our good old banana bread recipe gets married to dark chocolate. The answer is simply Dark Chocolate Banana Bread. It has a moist texture with the sweet and delicious taste of banana bread and the nice bitter flavor of dark chocolate. It is one perfect bitter sweet combination, as far as I am concerned.
The process in making Dark Chocolate Banana Bread is easy. All you need to do is mash a couple or more of large ripe bananas, combine it with the rest of the ingredients provided in the recipe below, and then bake it until completely done. You can enjoy this while it is still hot from the oven, but I personally prefer it chilled. I find cold and moist chocolate banana bread perfect with a cup of coffee. I can have it for breakfast or as an afternoon snack.

Banana breads can be stored for a week as long as it is properly handled. Make sure to cover it completely and place it inside a refrigerator. You can eat it anytime you like. I usually bring a couple of slices with me to my workplace. Each piece is securely sealed in individual resealable bags.
This idea just struck me while typing – won’t it be a good idea to add some strawberries to this Dark Chocolate Banana Bread? Well, since banana and strawberries make a good combination and dark chocolate with strawberries go in perfect harmony, then chances are that having a few pieces of mashed strawberries might work. This is an exciting experiment that I cannot wait to try. I will update you soon.

Dark Chocolate Banana Bread

Recipe type: Bread
Prep time:  10 mins Cook time:  50 mins Total time:  1 hour
Serves: 4
 
This is a recipe for dark chocolate banana bread.
Ingredients
2 to 3 pieces large ripe banana
1 ½ cups all-purpose flour
1 cup granulated white sugar
¾ teaspoon salt
1 teaspoon baking soda
4 tablespoons dark chocolate powder
2 eggs
8 tablespoons cooking oil
Instructions
Preheat oven to 350F.
Mash the bananas using a fork. Set aside.
Combine flour, sugar, salt, baking soda, and dark chocolate powder in a bowl. Mix well using a wire whisk.
Crack the eggs in and then pour the cooking oil. Also add the mashed banana. Fold the mixture until well blended.
Grease a loaf pan and pour the banana bread mixture into it.
Bake for 50 to 55 minutes.
Remove from the oven and let the dark chocolate banana bread cool down. Slice and serve.
Share and enjoy!

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I enjoy eating banana bread. I like it moist and chilled. If you are into it too, then you might be interested to know what happens when our good old banana bread recipe gets married to dark chocolate. The answer is simply Dark Chocolate Banana Bread. It has a moist texture with the sweet and delici... Read more

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7 years

Violeta › Great article dear i like it

7 years

akiranaomi › @Violeta try it :)

7 years

Lorso › Good one

7 years

soncee › Beautiful artikle

7 years

Jeff2030 › Good one

7 years

fabio26 › never eaten, it must be good, thanks for the article I'll try to do it :)

7 years

averygirl72 › Great recipe. I love dark chocolates and banana bread

7 years

akiranaomi › New article
7 years ago

Sinantolan or ginataang santol is a Filipino dish wherein minced cotton fruit (also known as santol) is cooked in coconut cream. Meat such as ground pork or minced pork can also be added. This dish is perfect when prepared spicy. This is the reason why I used both siling pansigang and Thai chili. It is best eaten with warm rice.
Before we start to cook , make sure that the santol is properly prepared. The skin should be peeled-off and the seeds should be removed. We will need to mince the santol too. This means that it should be cut into very small pieces. A food processor is a very handy tool for this job.

Note that the juice from the minced santol need to be extracted. I do this by placing the santol in a cheesecloth and I manually wring the cloth until all the liquid are taken out. This process takes out most of the sour flavor of the santol. It also enables the minced fruit to absorb more coconut cream later on, while cooking.
I usually use ground pork when cooking sinantolan. However, do not limit yourself on this ingredient. You can use chopped or minced pork too. I like it better if the slices of pork contains fat. For this reason,  I recommend the use of either pork shoulder or pork belly.

The next thing to keep in mind is the overall taste of the dish. The shrimp paste (bagoong alamang) is responsible for it. Start by using 2 tablespoons of shrimp paste and gradually add more if needed. You can also add more chili than what is suggested in the recipe. I like it when my sinantolan is extra spicy.

Ginataang Santol (Sinantolan) Recipe

Recipe type: Ginataan Cuisine: Filipino
Prep time:  12 mins Cook time:  35 mins Total time:  47 mins
Serves: 4
 
This is a recipe for sinantolan or ginataang santol.
Ingredients
4 pieces santol, peeled and seeds removed
¼ lb. ground pork
3 cups coconut cream
2 pieces long green pepper (siling pansigang) sliced crosswise
5 pieces Thai chili or siling labuyo
3 tablespoons shrimp paste
1 medium red onion, minced
3 cloves garlic, crushed
3 tablespoons cooking oil
Instructions
Mince (cut into very small pieces) the santol using a food processor. Note: you can also do it manually, if preferred.
Place the minced santol in the middle of a cheese cloth. Secure the santol inside the cloth and then wring until all the liquid comes out. Set aside.
Heat oil in a pan. Saute garlic and onion.
Once the onion starts to get translucent, add the ground pork. Continue to cook until the pork turns light brown.
Add the minced santol. Cook for 3 to 5 minutes.
Pour coconut milk into the pan. Let boil. Stir and cover the pan. Continue to cook in medium heat until the liquid reduces to half.
Add shrimp paste, siling pansigang, ang Thai chili. Stir. Continue to cook until the liquid completely evaporates.
Transfer to a serving plate. Serve.
Share and enjoy!

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Sinantolan or ginataang santol is a Filipino dish wherein minced cotton fruit (also known as santol) is cooked in coconut cream. Meat such as ground pork or minced pork can also be added. This dish is perfect when prepared spicy. This is the reason why I used both siling pansigang and Thai chili. It... Read more

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7 years

Violeta › Great article

7 years

akiranaomi › @Violeta thank u

7 years

Lorso › Yummy

7 years

soncee › Yummy

7 years

megjobs › What's santol in English? This looks like a very tasty dish.

7 years

fabio26 ›
also this never heard, thanks :)

7 years

averygirl72 › First time to know a santol fruit can be cook with coconut milk

7 years

akiranaomi › @megjobs santol or cotton fruit :)

7 years

viktorija64 › Great article!!!

7 years

akiranaomi › New article
7 years ago

BACKGROUND
The highest peak in crater rim of Mt. Mariveles, and thus, its summit, is Pantingan Peak, consequently the highest point in the province of Bataan, and one of the prominent peaks of Central Luzon. Mt. Mariveles is more known for Tarak Ridge, with its scenic, windy rockscape, overlooking Manila Bay and South China Sea. Whereas Tarak is an outward-looking viewpoint, Pantingan is more introspective, in the sense that it offers a wide-angled view of the caldera of Mariveles (yes, it is, or was a volcano) as well as the peaks that surround it.
It was in the early 1990s when AMCI, led by Sky Biscocho, pioneered the exploration of the Mariveles Range. Tarak Ridge, a product of this initiative, became a popular hiking destination. The other peaks, however, did not receive as much attention, and until now, they remain in a relatively pristine state. Pantingan Peak, considering, its proximity to Manila, can make for a very nice and challenging dayhike or a still-challenging two-day climb.
The climber will first pass through a forest; then grassy slopes will lead him to the base of Pantingan Peak. The trail gets steeper, yet the climbing is pleasant because of the forest cover. From Subuangan Campsite, a small campsite less than an hour from the summit, it is a continuous ascent, and the final part is quite steep, and the trails are overgrown. After this final challenge, though, there is the reward of reaching the summit, and seeing the breathtaking views of the Mariveles range.
 
SPECIAL CONCERNS
Guides and permits No advance permit is required to climb Pantingan Peak, but considering that there are only very few guies who know the trail, prior arrangements with Mr. Rey Jimenez (guide) is recommended. He may be reached at 0928.260.96.45.
Getting there. Take the Bataan Transit (in Five Star Terminal, Cubao), Genesis, or any other bus that heads to Balanga and get off at the terminal, from which you can either take a jeep to Bagac Market, or make direct arrangements for a jeepney to the jumpoff. For the dayhike, renting a van or taking a vehicle from Manila is the most expedient option.
 
Trail notes. The last part of the trail, leading to the summit, is quite overgrown and thorny; noxious plants abound. Exercise the necessary precautions. On the other hand, the first part of the trail is supposed to have a lot of beehives and even a slight provocation can cause some trouble, as has happened in the past, according to the guides. Follow his advice on how to proceed.

TRIVIA
According to Sky Biscocho, Pantingan was first climbed in 1996.

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BACKGROUND The highest peak in crater rim of Mt. Mariveles, and thus, its summit, is Pantingan Peak, consequently the highest point in the province of Bataan, and one of the prominent peaks of Central Luzon. Mt. Mariveles is more known for Tarak Ridge, with its scenic, windy rockscape, overlooking ... Read more

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7 years

Violeta › Great article

7 years

soncee › Beautiful artikle

7 years

Smokey2017 › Grt article

7 years

Nido › Wow

7 years

kavinitu › Nice Article

7 years

akiranaomi

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