"Kusina" = Kitchen; "Manang" = older sister

A Filipina's unabashed chronicle of her adaptations in the American kitchen. Includes step-by-step photos on how to make pan de sal, ensaymada, pan de coco, siopao, hopia, pandelimon, pianono, atsara, crema de fruta,etc., and if you are lucky, you will find videos too!

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Baking & Cooking

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Thursday, October 28, 2004

Chicken Fajita

Okay...Ting-aling also had a series of turkey recipes recently. It's now my turn...with chicken...haha!



One thing that was not quite common in the Philippines is dealing with leftovers for days...because it is seldom to have any (what else can you expect in an extended family?), and if there is, it is usually eaten up for merienda.



Another way that I thought of using up the leftover chicken was to make a fajita. Especially good when I have only myself to feed, usually during lunchtime when the kids are at school and hubby is working.



I got a taste of chicken fajita first at a KFC outlet in SM City Annex. It fell short of my expectation. I just considered having it because it looked so much like shawarma (the best one I tasted had roasted tomatoes and sour cream to which I added hot sauce). I did not like the fajita they had at KFC. But now I considered making my own.



I roasted a whole ripe tomato (broil on high) for 5 minutes, then heated the flour tortilla and the meat. I mashed the tomato,



with a big bite!added a slice of white cheese, a tablespoon of tomato salsa (which I canned), a dollop of sour cream, then added shredded veggies (leftover from taco dinner).

Then I rolled it and wrapped in wax paper (for less messy handling)...hmmmm, simple yet filling! And healthy too!



Chicken Quesadilla

I was looking for more ideas to use up leftover chicken (from roasted chicken) since it seems like we will be having this at least every other weekend (that's how much my hubby loves it). Then I came across Ting-aling's post on turkey and shrimp quesadilla, then stumbled upon thess' . So now I got ideas on how to make it. Then considering my husband's favorite order at Friendly's is chicken quesadilla, I asked him what the ingredients he detected in that. Knowing his taste buds, I expected nothing more than a mixture of chicken breast and different cheeses sandwiched between the flour tortilla. So I gathered all the cheeses. I cubed Monterey Jack cheese,



Then I layered mozarella, blended chicken, cheddar and MJ cheeses then another layer of mozarella. I added a dash of paprika, salt and pepper. This one is for my hubby.



The next pair of flour tortilla had added chopped bell peppers and onions. That was for me and my kids.



I then baked at 250 for 10 minutes. My kids loved it. My husband could not finish the whole thing so he brought half of it to work the next day. He used the microwave and heated it up til the cheeses were all bubbly and he said it was delicious! (Ah, so that meant that my conventional oven-prepared quesadilla was not heated enough for him????) Lesson: Next time I do this, I will use the microwave and let the cheeses melt until they bubble. Posted by Hello





Monday, October 25, 2004

Canning PASTA SAUCE

I canned a total of 4 bushels of those big heavy deep-red tomatoes (not counting the smaller tomatoes which are better canned whole or used raw in salsa). Quite expectedly I experimented with different recipes for pasta or spaghetti sauces. After several experimentations, I came to the conclusion that the easiest thing is to make them all into standard tomato sauce, then just add the other ingredients to convert them into pasta sauce according to my taste. You see, this recipe here does not give the taste that I really want, because most of the concern of the developer of these recipes is to come up with a mixture that will ensure the pH that will least encourage the growth of Clostridium botulinum. I mixed together 1 pint of standard tomato sauce with a pint of Italian Seasoned Tomato Sauce and came up with the most delicious yummy pasta sauce I have ever had. The procedure is actually quite standard, with variations only in the style of cooking (stewed tomatoes prepared differently from pasta sauces). So for purposes of demonstration, I am featuring this here. My personal preference at the end of my canning season is just to make standard tomato sauce then add ingredients as I cook the meal. The standard tomato sauce is easier to prepare, requires no other veggies so it maintains its acidity and therefore is not subject to dangers of botulism. For more information on preserving tomatoes, click here.

Ingredients

3/4 cup chopped onion
3/4 cup chopped celery
4 cloves garlic, minced
2 tablespoons olive oil
20 pounds tomatoes
3 bay leaves
2 tablespoons brown sugar
2 tablespoons oregano
2 tablespoons parsley
1/4 teaspoon crushed red pepper (I lessened the original amount asked for, for my children's sake)1/2 teaspoon black pepper
Bottled lemon juice

Instructions

Prepare Ball® or Kerr®jars and closures according to instructions found in Canning Basics. Since this is a combination of tomatoes plus other vegetables, it is considered low-acid food, and therefore, caution against development of botulism is warranted.

Core and quarter tomatoes.



Cook onion, celery and garlic in olive oil, in a large saucepot, until transparent.

Add some of the tomatoes, then transfer this



and the remaining ingredients to saucepot.

Simmer mixture about 2 hours, stirring occasionally.


Remove bay leaves. Put tomato mixture through a food mill or sieve to remove seeds and peel.

Return puree to saucepot and cook, uncovered, over medium-high heat until sauce thickens (usually down to half of the original volume of pureed mixture). Stir frequently to prevent sticking.



Add 1 tablespoon bottled lemon juice to each pint jar. Carefully ladle hot sauce into hot jars, leaving 1/4-inch headspace.

Wipe jar rim clean with a damp paper towel or cloth to ensure smooth sealing.


Place lid on jar with sealing compound next to glass.

Screw band down evenly and firmly just until a point of resistance is met-fingertip tight.



Place in the canning rack and lower into the boiling water. Add more water as needed, making sure that water level is about 2 inches above the lids.

Process at least 40 minutes in a boiling-water canner. Make sure that the water is boiling fully and refrain from opening the canner while processing.



Making sure that there is no draft inside the house, remove the jars one by one from the canner and place on a towel on the countertop, with at least 1 inch space between each jar. Cover with another towel and leave alone for at least 12 hours.

Check for failure to indent, a sign of non-sealing. This photo is a combination of canned pasta sauce and spaghetti sauce that I made. Notice the jars that are less than the required volume, and the jar with a different cover. I don't bother processing that jar with half the content. I use it up right away. A batch of tomatoes that I process that results only in 1 or 2 quart jars I also do not process anymore. Instead, I place it inside the fridge and consume within 2 weeks. Or I may transfer to a freezer bag and use within 1 year.

Here's how I stack them in the freezer. When I transfer into freezer bags, I squeeze out as much air as I can to create vacuum and lessen the chances of freezer burn. Then, once frozen, I lay them flat on a baking sheet for organized stacking. By then I can stand them upright like books or just pile them up higher.

I confronted my hubby about whether the quality of the pasta and tomato sauces rivaled those in the grocery store, because if not, I would rather not spend this much time processing these tomatoes. It can be quite tiring and power-consuming. I wanted to see if it was worth the effort. I might be biased, but I love my home-made sauces. Hubby said they were yummy indeed, but if I tire so much canning them, it might still be more cost-effective to buy from the store. (Quite hard to assess whether it was bola or truth. It might be that he did not want to hurt my feelings.) Then recently we watched on History Channel a documentary on how tomatoes are harvested and processed immediately. Oh well...most of my canning this year was out of curiosity on how it was done, on what would be the result (I have no doubt that home-made jams and jellies are better than store-bought, but I doubt that canning veggies are worth the trouble), and having the produce on hand from my garden. I might plan my garden otherwise next year, probably less tomatoes, more berries, same cucumbers, etc. I will probably plant several other veggies good enough for freezer storage for the whole year.Posted by Hello

Wednesday, October 20, 2004

What's in the Meat You Eat?

I saw an ad in Time Magazine about the Union of Concerned Scientists that is why I visited the place. They have several sections of interest, but I focused on the food for interesting reads which I can post here.
One of the articles focused on the use of antibiotics on livestock and poultry that may contribute to development of antibiotic-resistance among patients/people.
Did you know that approximately 70 percent of all antibiotics and related drugs

produced in the United States are given to livestock and poultry? These

drugs

are used for nontherapeutic purposes such as accelerating growth and

preventing

the diseases caused by overcrowded and unsanitary conditions on

"factory farms."

Unfortunately, this practice results in

antibiotic-resistant bacteria that can

cause difficult-to-treat diseases in

humans.


Read the whole article by clicking on the title.



The food section also features a Gallery of Foodborne-Illnesses.



There is also a discussion that addresses the risks of genetically engineered foods.



And I am more intent to learn more about Sustainable Agriculture. I may just continue my gardening in the future years, and I may try to learn how to raise my own pig/chickens/beef. I am glad I have something to start with - a family that grew up farming.



Other non-food related topics can be found on the said website - vehicles, environment, energy and security. I signed the Consumer Pledge to Reduce Antibiotic Use. I hope you will too.

Tuesday, October 19, 2004

Making Pie Crust - My first attempt

Last year I wanted to try making an apple pie. But I did not know how to make the crust. I searched the website which I trusted to give the best tips on how to make one: King Arthur Flour. And I found their Favorite Pie Crust Recipe, which explained their method first before they gave their ingredients list. At first I found it too complex. So, I shook off my dream to bake a pie that year and tried another apple recipe, which I liked but my hubby found so-so (anything new to him is not that welcome. I was surprised he liked my adobo, kaldereta, and chicken curry at all!).

Now, with the recent trial in making empanada which met success at least with the group we had during a friend's birthday celebration, I gathered enough courage to give the recipe a second look and to finally try. The empanada pie crust was very similar anyway. But the method given by KAF resulted to a more pliable, yet tender and flaky crust that my hubby dubbed as "perfect" and "better than store-bought" ("Don't show that to Mom. She'd have a fit!" What a compliment.) My apple pie tasted good to my husband, but not to me nor to my kids, as we are not that used to super-tart/sweet combination in pies. So, in this post, I would share only my pie crust making, as I am still in search of pie filling recipes that will reach a compromise between my taste and my husband's (the kids like it sweeter, just as I do). Maybe the long-time Pinay expats can give me some.

Why do I want to make my own pie crust when we can buy it from the store? One thing is that I believe that making from scratch is more economical, given that I have plenty of time to experiment. Second, I like the challenge. Third, if I can come up with something better than store-bought (like my whoopie pie), then why not? Fourth, it might be a source of additional occasional income in the future if I find a market for my goods. (A note to drstel: My friend who celebrated her birthday was asking for a session in empanada, because her co-worker's family had been bugging her to teach them the recipe!) And fifth, if I can teach my kids the how-to's of such favorites, then it will be a tradition to be passed on (a good way to share quality time with the family).

Okay on to Pie Crust Making:

(I compared recipes of two-crusted pies with that of KAF, and I chose one that used both vegetable shortening and butter (like in KAF), but I replaced the shortening to leaf lard which I myself rendered, and incorporated 1 tbsp vinegar (as in KAF, but not in the recipe I used) and eliminated KAF's use of their special flour (I used regular all-purpose flour, which I had in my pantry) as well as the buttermilk powder (I did not have it; it was optional anyway.) I got the recipe from All-Recipe's website. It also had sugar (not in KAF, but I liked it so after having tried the empanada crust of drstel). Then I added a touch of eggwash (1 egg slightly beaten + 1 tbsp sugar + (optional) 1 tbsp cream or milk) like I did with the empanada.

Ingredients:

2 1/2 cups white flour
2 tbsp sugar
1/4 tsp salt
1/2 cup cold butter
5 tbsp cold leaf lard (you can use vegetable shortening if you prefer)
1 tbsp cold cider vinegar
7 tbsp (or so) ice water

Instructions:

Whisk together all of the dry ingredients, reserving a few tablespoons of the flour. Cut in the vegetable shortening, working the mixture until it’s mealy and crumbly. (I did not include photos here of the initial steps. That would be redundant. Just look at the chicken empanada recipe.)

Place the reserved flour on your work surface, and coat the butter with the flour. Use a rolling pin or the heel of your hand to flatten the butter till it’s about 1/2-inch thick. Break this flour-coated butter into 1-inch pieces, and mix it into the dough, just till it’s evenly distributed; some of the pieces of flour-coated butter should break into smaller pieces.

Sprinkle the vinegar first then the ice water (may use more than 7 tbsp) over the dough while tossing with a fork. Just as soon as the dough becomes cohesive (i.e., you can squeeze it into a ball easily), stop mixing; there should still be visible pieces of fat in the dough. Make two balls and flatten the dough balls into disks and wrap them in plastic wrap or waxed paper.



Refrigerate for 30 minutes or longer; this resting period allows the flour to absorb the water, making the dough easier to roll out.

Flour your work surface and roll the dough into a 12 x 9-inch (approximately) rectangle. If it isn’t holding together well, sprinkle it lightly with a couple of teaspoons of water. (I intermittently sprinkled lightly with flour while rolling, so it will spread out easier despite the clinginess to the plastic.)



Fold the dough into thirds (like a letter),

then fold it into thirds the opposite way, to form a rough square.



Do the same with the other disk.

Wrap them well and refrigerate again.



When you’re "ready to roll," remove the dough from the fridge. Dough made with a combination of butter and shortening should rest for about 5 minutes at room temperature before rolling.

Roll the dough between sheets of plastic wrap or waxed paper to the size needed (about 13 inches for a 9-inch pie). Chill in its plastic wrap or waxed paper until ready to fill.



Pre-heat the oven to 425 deg F. Prepare your filling. (I chose not to post the apple pie recipe that I tried here since I did not like it. It was too sour for me, but my hubby liked the tartness that was in contrast to the sweetness of the sugar, though he admitted it was a bit too sour, and suggested that it was probably the McIntosh variety that made it so, then added that probably next time I should use the Cortland variety or use more sugar. I intend to do both next time.)

Place one dough onto the pie plate; peel off the plastic wrap (or wax paper).



Cut the edge with a knife or the handle of a spoon.

Pour the filling into the middle; shake to distribute around.



Cover with the other disk; peel off the plastic (See how easy it is to maneuver with plastic?)

Decorate the edges by pressing with fork (or use your thumb; whatever suits you). Pressing also seals the two disk doughs together. Trim away the excess dough.



Brush the top with eggwash (I make mine the same way I do with my empanada: 1 egg slightly beaten with 1 tbsp sugar; may add a tbsp of milk or cream).

Cut several slits (you may want to decoratively slit, as in orient the slits as to create an asterisk effect. Don't copy what I did here). These will be vents for steam to escape through.



Bake in the middle shelf of the oven as instructed in the recipe you are following (mine said 40-50 minutes or until crust is brown and juice begins to bubble through slits in crust).

This is how it appears after baking. Bulge in the middle will disappear upon cooling down. Set on the cooling wire rack for several minutes until comfortably warm to eat.



I am not saying this is the perfect way to do it. I just followed the instructions by the authority in baking at King Arthur's website and it turned out "perfect" for my hubby, and I was satisfied with it so I am sharing this here. If you have better ways, maybe you can share yours, too.

The cut pie reminded me of longed-for BUKO (coconut) PIE. Now I wanted to ask my fellow pinay expats if there's any chance I can make coconut pie a la Laguna style even if I am here, probably with the use of dried coconut meat (if there's any) or fresh buko (where can I find one?) and if you have a recipe to share (because I really don't know how to make buko pie)? Also if you have tried and tested recipes for fillings which uses other fruits, can you share or provide links to them? I would appreciate it if I would be spared the trouble of trying, like I did with this one. Posted by Hello

UPDATE as of January 15, 2005.

This update is a result of correspondence with isabelo.

What I do now with my pie crust recipe is I use pork lard (I have a post on that, too) while I have it, in place of the vegetable shortening. Malapit na maubos ngayon, haha!

Then while you are rolling, once in a while you peel off the plastic and sprinkle some more flour on top of the dough, then place the plastic and roll again. This way, while you flatten the bits of butter/shortening/lard, you also have a thin layer of flour above them, so that when you finally bake them, they are formed as flaky sheets. I realized that this pie crust recipe can also be used for empanadas. So when I make a pie and have extra crust that I cut off from the overhang, I form it into balls for empanada making. I place in airtight bag until I am ready to make the empanadas, either making another batch of pie crust recipe, or using leftover doughs from making pies. Don't let them openly exposed in the fridge or they will dry up and will be brittle -- hard to roll.

When I make empanadas, I have a sheet of baking pan inside the fridge, ready to receive the empanadas as I make them, this way the butter does not melt, so that when I am ready to bake them and brush the eggwash on top, it will be "dry" (the butter won't get incorporated/dissolved in the eggwash).

I have also been freezing some of the extra empanadas, kept airtight in ziploc bags. When I want to bake only 3-4 pcs (one for me and my boys for merienda purposes), I use the oven toaster (I asked that from hubby last Christmas; I saw one big enough for just $12 at Sear's), set at 400 deg F for 15 minutes or until I see the crust's butter bubbling and crust gets golden brown. Then I lower the heat to 325 and bake to further heat the innermost filling for about 5 minutes more. Instant and saves energy!

Friday, October 15, 2004

Lemongrass

Remember my Baked/Roasted Chicken recipe? I used lemongrass (tanglad) there.The I thought maybe some readers don't know what it is, so I am posting about it while I am thinking about it, especially that my hubby always buys roaster chicken now (he really loves my baked chicken!)



My friend Ana divided her plant and gave half to me. I place in in a potting plant and nurtured it. Then during winter, Ana and her spouse spent the season in a less colder place, and her indoor plants were taken care of by her sister-in-law, who watered them as needed. However, she forgot to lock the door, which was blown open by the wind, killing all Ana's indoor plants. Good thing that I have propagated mine (so that I have made two pots already). And in several weeks I can further divide the two pots. Now I wonder what I will do with my extra plants? I hope I will meet more Pinays in my area to whom I can give my excess plants/produce. Posted by Hello



So maybe some of you will decide to plant one inside the house, too. It's quite easy to maintain. Just have a handy small bag of Miracle-Gro and water it (with the fertilizer, prepared according to the instruction) weekly or so depending on the dryness of the soil. When handling it, be careful as the blades are quite sharp and can cut your skin easily.



Thursday, October 07, 2004

Chicken Empanada

Last Tuesday I attended a Filipina friend's surprise birthday party. It was planned and hosted by her business partner, Janis, an American. Other visitors included relatives of that American, as well as some common friends of theirs. I thought it would be a good opportunity to bring the empanadas, as at our house, it is quite hard to consume even a dozen when it's only me and my sons who would eat red meat with veggies as fillings for rolls and pies. And since empanada is very Filipino (I presume), this is one good way to introduce these to the non-Filipino guests there. If they would be as fussy as my husband, at least I would have several Filipina friends who would enjoy that rare baked treat.

(With the few Filipinas that I have met, very seldom do they experiment with baking, as working with dough is not a popular thing in Filipino households for the mere fact that only a few can afford a stove with an oven. So that in the Philippines, baking is most often done by bakers using big ovens and handling massive doughs which often requires machines, and they have mastered working with yeast and quick breads and cakes. The busy mother would find it more practical to just buy the perfectly baked goods from a nearby bakery or mall on her way home from the office. That meant less hassles and less expenditure for the mother, more profit for the big bakeshops.)

After the Americans have tried the chicken empanada, they wanted the recipe! I gave them my blog address instead, to make teaching easier. Hence, my haste in posting this one. Then Janis had an idea to push through with her catering business plan, seeing that our combined efforts would be able to feed a group of 20-30 people. She and the other Americans can prepare the American dishes, our Burmese friend can prepare Oriental dishes like Lo Mein and Fried Rice and be the bartender, my friend Ana can prepare the cakes (she has mastered that art!), and I will bake the rolls and pies! We were all quite enthusiastic about it, because it will provide income opportunities for stay-at-home moms like us. Realistically speaking, it was a wishful thinking; we live so far apart that this would be impossible to do.



The original recipe shared to me by drstel used the following as filling:

2 cloves garlic, chopped fine
1 medium o yellow onion, diced
2 1/2 lbs coarsely chopped chicken, preferably dark meat
1/2 cup cream of asparagus soup
2 diced medium potatoes
1 diced carrot

I had to make adjustments to that because I could not just go out to buy the cream of asparagus. The short notice for the party left me with very little time to include that in my list. So I thought, since the leftover meat from roasted chicken already was packed with flavors, it might not hurt to miss on the cream of asparagus, and the gravy made from the pan juices were also yummy enough and would provide a good cohesive force. The result was very good.

Ingredients:

Dough:
2 cups flour
1/2 cup shortening (stel forgot to include that when I copied; I just looked at other recipes)
1/2 cup sugar
1/4 tsp baking powder
1 tsp salt

ice water (enough to make a cohesive ball)

Filling:
I used leftover chicken meat from roasted chicken (or sautee 1/2 lb chicken meat with 2 cloves garlic and 1 onion, diced), plus
2 medium potatoes, diced
1 carrot, diced
pan juices (1 cup) (substitute:broth)
2 tbsp chicken fat plus 2 tbsp flour(In the absence of broth, may use cream of asparagus and don't use fat and flour any more)

Instructions:
I mixed all dry ingredients together. Using a knife and a spoon, I cut the shortening into the flour mixture (by "cutting," flour coats the sides of the pieces of the fat, until the pieces are smaller, all coated by flour). - Update as of 3/12/09: I now just use my hands to do this. I also use my homemade pork lard.



Some use a pastry blender or two knives. Anything you can think of to do the job will be good enough.

Stop when the texture is crumbly and mealy, like cornmeal.



Teaspoon by teaspoon, add ice water (water in a pitcher with lots of ice swimming) while fluffing with a fork. After about 3- 5 teaspoons, check if the dough will form a ball. Add some more if it cannot stay cohesive yet. Use the smallest amount possible. Chill in the fridge.

(Note: This recipe will make about a dozen empanadas. The filling that I made could be used for 2 dozens empanada, but I used a different dough, a roll recipe, for that other dozen, which I prepared the next day. You may want to double this dough recipe or lessen the filling to suit your needs. I don't suggest freezing the excess filling, because frozen cooked potatoes taste awful.)

Remember my baked/roasted chicken? I chopped the leftover red meat, skin, gizzard, and heart, which amounted to about 2 cups packed. Then I got half of the pan juices (the other half I used for gravy to make sandwiches the next day), reheated it, then added cubed (half-inch cubes) of 2 medium potatoes and a carrot to cook until tender.



In a smaller saucepan, I heated 2 tbsp of chicken fat (the fat that formed on top of the pan juices which I transferred to another jar), then blended it with 2 tbsp flour to make a paste. (I got this idea from the Creamed Beans from bingbing, where she used butter and flour then milk and spices to make a creamy base for beans. I thought, when fluid like broth is added, then something like "cream of [broth flavor]" is made, especially upon addition of milk or cream).



I added the chopped meat to the simmering veggies to heat through. I then adjust the taste by adding sugar, salt and pepper as needed. This is one good way to use leftover meat (from roast chicken, ham, roast beef, etc. Chopped raisins may be added, too.)

If you don't have any leftover meat, just sautee chopped 2 cloves of garlic and
1 medium onions, add chicken pieces to brown then simmer for 10 minutes then chop. Put back into the pan and sautee with diced potatoes and carrots and chopped raisins then add the cream of asparagus (or whatever cream you want to use. Asparagus goes very well with chicken.) and simmer for another 10 minutes.

When chicken filling has cooled, you can then start working on the empanada itself. Form a piece of the chilled dough into a ball the size of pingpong. Sandwich this in between sheets of plastic (here I greased the plastic with shortening, but later I found out that sprinkling with flour is better). Maneuvering is made easier by using plastic.



Starting from the middle, work toward the sides on all directions to make a disk about 5-6 inches diameter. UPDATE: 3/12/09 - A more energy- and time-saver method would be to roll out flat a big piece then cut out using a bowl or an empanada dough press.

Peel off the plastic,



place about a tablespoonful of filling on half of the disk,

Fold over the other half of the disk by flipping the plastic and peel it off,



By small sections, fold the lower crust over the top (fluting?). You may press with fork tines to decorate and seal further). UPDATE as of 3/12/09: When using the dough press, if your dough is too floury to seal, brush the edges with eggwash then seal.

Place on greased baking sheet. Cover with the greased/floured plastic until ready to bake. When baking, pre-heat oven to 400 deg F then prepare 1 egg slightly beaten and mixed with 1 tbsp sugar plus some cream (around 1 tsp). Mix together. (or you may use 1 egg plus 1 tbsp water = eggwash. I just used the egg-sugar combination because that was what was called for in a recipe for holiday dinner rolls that I used for my excess filling).



Use this to coat the empanada before baking.

Pierce with a fork to create vents through which stem may escape during baking. (if you use different fillings, you may use the orientation of the fork marks to differentiate - e.g. horizontal for pure breast meat without veggies, vertical for the rest). Without vents, the crust may puff and create dead space inside, creating the impression that the filling was not enough ("Nagtitipid siguro!")



Bake for 20 minutes (or until golden brown; the filling is cooked already anyway), then cool on a wire rack for at least 2 minutes before serving (filling will be piping hot!)
Posted by Hello




UPDATE: 08-09-09
Para kay jayneh na nag-request ng Tagalog translation:
"Sangkap:

Dough:
2 tasang harina
1/2 tasang purico (puting mantekilya; vegetable lard. )
1/2 tasang asukal
1/4 kutsaritang baking powder
1 kutsaritang asin
ice water (tama lang para makabuo ng bola ng dough)

Palaman:
Gumamit ako ng natirang baked chicken na mga 2 tasa ang dami (o kaya ay maggisa 1/2 lb manok sa 2 ipin ng bawang at 1 sibuyas, tinadtad)
2 medium patatas, diced
1 carrot, diced
tinadtad na raisins (1/4 tasa)
pan juices (1 cup; eto yung sabaw sa baked chicken) (pwede gumamit ng chicken broth)
2 kutsarang mantika ng manok galing sa sabaw ng baked chicken or gayatin ang balat ng pino at igisa hanggang magmantika;
2 kutsarang harina
(Kung walang broth, gumamit ng Campbell's cream of asparagus at hwag na gumamit ng taba ng manok na hinaluan ng harina)

Paraan sa paggawa ng dough:
Paghaluin ang harina, asukal, baking powder, asin (eto ang dry ingredients. Gamit ang mga kamay, ihalong maigi ang purico sa dry ingredients. Pag namumuo na ito, unti-unti idagdag ang ice water habang hinahalo ng tinidor. Pag nakapaghalo na ng mga 3-5 kutsaritang ice water, subukan kung makakabuo na ng bola. Dagdagan ng ice water kung hindi pa. Kung nakakabuo na, tama na yung ice water. Balutin ng plastic at ilagay sa refrigerator.

NOTE: Ang recipe ko sa dough ay tama para sa 12 pirasong empanada. Yung recipe ng palaman ay makakagawa ng 24. Pwede mo doblehin yung dough.

Paraan sa paggawa ng palaman:

Pakuluin ang patatas at carrots sa chicken broth hanggang lumambot (wala pang 10 minuto ito; hwag i-overcook dahil pangit naman kagatin pag masyadong malambot at baka madurog lang). Ihalo ang tinadtad na manok hanggang kumulo. Isantabi muna ito.

Sa maliit na saucepan o kaldero, pagmantikain ang balat ng manok (or kunin ang mantika galing sa pinagsabawan ng manok); sa katamtamang init, ihalo ang 2 kutsarang harina at haluin hanggang maging parang paste (roux ang tawag dito). Idagdag ang pinakuluang patatas, carrots, manok at haluing maigi hanggang maging malapot. Ayusin ang lasa sa pagdagdag ng asin, paminta, at asukal. Hayaang lumamig.

(Kung walang tirang manok, maggisa ng 2 ipin ng bawang at 1 medium sibuyas, idagdag ang manok at hayaang mag-brown, takpan at hinaan ang apoy, lutin ng 10 minuto. Tadtarin ang manok, ibalik sa pan at igisa pati ang tinadtad na carrots at patatas. Idagdag ang cream of asparagus o kung anong cream ang gusto mong ihalo, gaya ng cream of chicken. Magdagdag ng konting tubig kung masyadong tuyo ito. Pakuluin ng 10 minuto o hanggang lumambot ang patatas at carrots. Palamigin. )

Pag malamig na ang palaman, ilabas ang dough at i-flat gamit ang rolling pin, umpisahan sa gitna palabas. Mas madali kung merong wax paper or plastic sa ilalim at ibabaw ng dough. Wisikan ng harina kung masyadong madikit.
Gumamit ng bowl o empanada dough press para makahugis ng bilog. Lagyan ng 1 kutsarang palaman sa gitna. Magbati ng isang itlog at ibrush ang itlog sa gilig para magselyo ang dough pagkalagay ng palaman. pwede gamitan ng tinidor para disenyo sa gilid.

Painitin ang oven sa 400 deg F.

Pahiran ng purico ang baking sheet ("plantsa") at ilagay ang mga empanada. Pahiran ng binating itlog (egg wash - pwedeng haluan ng 1 kutsarang gatas at 1 kutsarang asukal) ang ibabaw. Tusuk-tusukin ng tinidor ang ibabaw para sumingaw ang steam at hindi lolobo. I-bake ng 20 minutes o hanggang mag-golden brown ang ibabaw.
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