Thursday, May 8, 2014

Stuff oopsies

I used a classic opsie roll recipe from the internet and add psyllium husk to give it more body and texture

6oz full fat creme cheese
6 eggs
1/2 tsp of cream of tartar
1/4 tsp of salt
2 tsp of ground psyllium husk 
1 tbsp of sweetener of choice

I used my marinated pork as my stuffing, I fried some and then chopped into pieces 
You can also use this for sweet application just add about 2 more tbsp of sweetener

Preheat oven to 300F
Separate the yolks and the whites
Add the cream of tartar to the whites and using electric mixer, beat it till stiff peak
( you have to make sure that the bowl is completely dry and there's no oil or contaminants to the electric mixer for a successful and fluffy egg whites)
After the egg whites, beat the yolk and mix the remaining ingredients
Then fold the yolk mixture to the egg whites, being careful not to tap too much so you won't lessen the airiness of the egg whites
I suggest you use a silicone muffin mold but you can use any muffin tin just line it or grease it really good for easy removal of the finish muffin
Fill halfway then add whatever filling you want ( as I'm typing this I also have some ham and cheese and chocolate and peanut butter in the oven)
Then cover with more mixture 
Baked for 25-28 minutes in the third rack of the oven to prevent from over cooking
I also suggest to put it in a container with cover, after it cool down and eat it the next day, I find that by doing that the texture is so much different

Marinated pork

3 lbs thinly slice pork butt ( I like to slightly freeze my pork first, so it's easy to slice thinly, then let it thaw completely before mixing with the other ingredients)
1/4 cup white vinegar
1/4 cup soy sauce or tamari or liquid aminos
1/4 cup calamansi juice or lemon juice
2 tsp of black ground pepper
2 tsp of garlic powder
1 tsp of salt
2 tsp of onion powder
4 tbsp of tomato paste
1 tbsp of fresh minced garlic
2 tbsp of sweetener of choice ( erythritol, honey, truvia etc..)

In a big container mix all the ingredients together and let it sit overnight in the fridge. 
Then mix it again and portions into zip locks or container 
Tip: for cooking this just thaw it a little, then on a small wok or pan put the marinated pork, add a little water then cover
The water will dry, and the pork will be cook in it's own fats.