Posted by denthorq on February 24, 2009, at 11:22 pm
Ingredients:
* 2 cups milk
* 3/4 cup white sugar
* 1/2 cup butter
* 1 (.25 ounce) package active dry yeast
* 1 1/2 teaspoons salt
* 1/2 teaspoon baking soda
* 1/2 teaspoon baking powder
* 6 cups all-purpose flour
* 2 tablespoons dry bread crumbs for topping
How to cook:
1. Heat the milk in a small saucepan until it bubbles; remove from heat. Add the butter and sugar; stir until melted. Let cool until lukewarm.
2. Pour the cooled milk mixture into a large mixing bowl. Add the yeast and stir to dissolve. Add the salt, baking soda, baking powder and 4 cups of the flour; stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
3. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
4. Preheat oven to 375 degrees F (190 degrees C).
5. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into 12 equal pieces and form into rounds. Place the rolls on 2 lightly greased baking sheets. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
6. Sprinkle with bread crumbs and bake at 375 degrees F (190 degrees C) for about 15 to 20 minutes or until the tops are golden brown.
Posted by denthorq on February 24, 2009, at 11:19 pm
Ingredients:
* 2 cups warm water (110 degrees F/45 degrees C)
* 2 teaspoons active dry yeast
* 1/3 cup white sugar
* 1/4 cup vegetable oil
* 1 1/2 teaspoons salt
* 6 cups all-purpose flour
How to cook:
1. Put the warm water in a small mixing bowl and add the yeast and 1 teaspoon of the sugar; stir to dissolve. Let stand until creamy, about 10 minutes.
2. In a large mixing bowl, combine the remaining 15 teaspoons of sugar and the oil and mix until smooth. Add the salt, 1 cup of flour and the yeast mixture; stir well. Add the remaining 5 cups flour, 1/2 cup at a time, until the dough pulls away from the sides of the bowl.
3. Turn the dough onto a lightly floured surface and knead until smooth, supple and elastic; about 10 minutes. Lightly oil a large mixing bowl, place the dough in it and turn to coat the dough with oil. Cover with a damp towel or plastic wrap and let sit in a warm place until the dough has doubled in volume; about 1 hour.
4. Turn the dough onto a lightly floured surface and divide into 4 equal pieces. Form each piece into a cylinder and roll out until the ‘log’ is 1/2 inch in diameter. Using a sharp knife, cut each ‘log’ into 1/2 inch pieces. Place the pieces, flat side down, onto two lightly greased baking sheets. Gently press each roll down to flatten.
5. Preheat oven to 375 degrees F (190 degrees C).
6. Cover the rolls with a damp cloth and let rise until doubled in volume, about 30 minutes.
7. Bake at 375 degrees F (190 degrees C) until golden brown, about 20 minutes.
Source: http://allrecipes.com
Wikipedia:
Pandesal (Spanish: pan de sal, literally “salt bread”) is a rounded bread usually eaten by Filipinos during breakfast.[1]. It is a bread made of flour, eggs, lard, yeast, sugar, and salt. It has a soft, powdery texture and is eaten in a number of ways combined with numerous sandwich spreads. It is also used for dipping into tsokolate (chocolate), a chocolate drink very much like hot chocolate but with pure cocoa as its main ingredient. Despite the literal meaning of its name, the taste of pandesal varies from bland to slightly sweet. It usually costs one Peso (about 4 cents U.S.), with larger varieties costing 2 Pesos.
1. Soak the mushrooms in warm water for about 20 minutes, then squeeze dry and remove the hard stalks. Slice the mushrooms into halves. Keep the soaking water.
2. Slice the pork thinly. In a large bowl, mix all together the soy sauce, corn flour and pork. Cut the bamboo shoots into thin slices as the pieces of pork.
3. In a frying pan, heat half of the oil and stir-fry the pork until lightly colored. Remove the pork with a perforated spoon and set aside.
4. Heat the remaining oil and fry the mushrooms and bamboo shoots, then add the salt, pork and sherry, and then stirring well. Cook for further minutes and stirring constantly until it done, if necessary, add a little bit of the soaking water. Serve hot and with rice.
Wikipedia:
Bamboo shoots are the edible shoots (new bamboo culms that come out of the ground) of bamboo species Bambusa vulgaris and Phyllostachys edulis. They are used in numerous Asian dishes and broths, and are available in supermarkets in various sliced forms, both fresh and canned versions.
Posted by denthorq on February 24, 2009, at 4:48 pm
While browsing the web and looking for a banana catsup articles, I found an article from Manila Bulletin about using catsup as one of the ingredients. It’s intertesing so I post it here. Read the article below:
My favorite ingredient: Banana Catsup by Sol Jose Vanzi
Jafran was the very first banana catsup our family patronized. Later, we tried other brands and discovered them to be almost identical in taste and texture. They were all good as sauce or dip for fried fish, broiled pork, omelets, fried eggs, fried rice, lumpiang Shanghai, and lechon kawali.
From sauce to ingredient
One day, my grandma added banana catsup to her escabeche, thus thickening the vinegar-and-sugar sauce while adding a tart, chili flavor. The success of her first experiment with banana catsup encouraged her. Soon, she was stirring banana catsup into menudo, caldereta, and even sarciado.
Convenient, cost-efficient
As grandma’s kitchen disciple, I carried on her tradition of experimentation after I left home and ran my own household. My list of banana catsup recipes grew longer when husband Vic and I inherited five kids from my Japan-based younger brother. They were always hungry, but I was busy working for an American TV network; I had to develop recipes that were quick, inexpensive, nutritious, and pretty to look at.
Compare brands
The amount of catsup I consumed in the kitchen also led me to compare different brands and their prices. Of course, many housewives remain loyal to their brand of choice and claim their children can tell the difference. These days, my choice is the brand Dip which costs less than P60 per gallon. That’s equivalent to the price of two small bottles of other brands of banana catsup.
Recipes:
Pinoy barbeque sauce and marinade
Ingredients
1 kilo chicken, pork, beef, or fish
1 1/2 cups banana catsup
1/2 cup brown sugar or muscovado
1/4 cup vinegar
1/4 cup soy sauce
1/2 cup beer, wine, or any soft drink
1 crushed red chili pepper
1 tbsp salt
How to cook:
• Make the sauce by mixing everything except meat or fish.
• Marinate the meat or fish in half the sauce for an hour or more.
• Broil over high heat. Brush leftover sauce frequently over the pieces as they grill.
Note: The marinade and any sauce left after cooking should be boiled briefly before being served at the table to prevent any contamination. The catsup and brown sugar coat the meat pieces with a sticky covering that encourages slow, even cooking while at the same time providing an appealing burnished crust with several burnt spots.
Posted by denthorq on February 23, 2009, at 11:13 pm
Max's Restaurant Crispy Pata
Ingredients:
1 pork’s front leg (pata)
1 bottle 7 up or sprite (softdrinks)
1 1/2 cups water
1 tbsp. salt
1/2 tsp. baking soda
1 tsp. vetsin
2 tbsp. patis
2 tbsp. flour oil fro frying
How to cook:
Clean pata and slit skin (3-4 slits on both sides) without cutting bone. Place in a deep pan with a tight cover. Add water, 7 Up and salt. Bring to a boil. After 15 minutes, add baking soda. Baking soda will hasten the softening of the pata’s skin. Continue cooking. If water dries up and pata is not yet done, add another cup of water. Meat should not be too tender. Drain when done. Hang for 1 day or place in refrigerator overnight to make skin dry.
Before frying, brush with patis and sprinkle with flour generously. Deep fry until crispy and golden brown.
Put off the heat and pour 1/4 cup water. This will make the skin more crispy.
Note: Serve with this sauce: Vinegar with 2 cloves garlic (crushed), a little salt, pepper and 1 small hot pepper (siling labuyo).
Posted by denthorq on February 23, 2009, at 10:57 pm
I’ll eat this fried tilapia with kamatis and bagoong alamang (shrimp paste) under the mango tree 😉
Ampalaya is also known as Bitter melon.
Wikipedia:
Momordica charantia is a tropical and subtropical vine of the family Cucurbitaceae, widely grown for edible fruit, which is among the most bitter of all vegetables. English names for the plant and its fruit include bitter melon or bitter gourd (translated from Chinese: ??; pinyin: kugua)
The original home of the species is not known, other than that it is a native of the tropics. It is widely grown in South and Southeast Asia, China, Africa, and the Caribbean.
Posted by denthorq on February 23, 2009, at 10:40 pm
Ingredients:
1 big bowl of kangkong (river spinach)
1/4 kilo of pork, cut into small pieces
1/4 cup of vinegar
1/4 cup soy sauce
5 cloves of garlic, minced
1 onion, diced
2 laurel leaves (bay leaves)
1/2 teaspoon of monosodium glutamate (MSG)
1 cup pork stock (broth) or bouillon pork cube dissolved in water
Salt and pepper to taste
Posted by denthorq on February 23, 2009, at 10:10 pm
While browsing YouTube.com, I came accross this cute little girl demonstrating how to cook Kare-Kare. Well, since my previous post is all about ginisang bagoong alamang this is worth posting. Yummy!
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