"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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Sunday, October 29, 2006

Pandelimon de Patatas

This month, the LP 15 is entitled "Recycled, Reloaded." Very appropriate for the culture who "waste not, want not." Visions of my recycled foods come into mind, both for re-cooking and for other valuable uses to lessen my contribution to the waste dump. How do I recycle foods? Let me count my ways.

First off, if I can freeze them, I do them in servings of one for quick lunch fix at times I am alone (or for my son who craves for heavy merienda). If I have leftover Korean beef and mashed potatoes or rice, or kare-kare with rice, or adobo with rice, I place them in a foil-lined small loaf pan and wrap, then freeze without the pan. I reheat these in oven toaster for 30 minutes at 350 deg prior to eating.

Second, I "remodel" some grilled or slow cooked meaty dishes to come up with new ones. Pancit, chicken empanada, chicken-veggie egg drop soup, chicken sopas and chicken mami noodles come to mind when I have leftover roasted chicken; special fried rice and ham-veggie omellet when I have leftover veggies and ham; beef siopao and asado roll when I have leftover beef pares; and fish lumpia, escabeche, sarsiado, or dinengdeng when I have leftover grilled/fried fish.

Third, I turn my old bread slices into bread pudding, french toast, biscocho or bread crumbs.

Fourth, I may not re-cook them. All biodegradable scraps (veggie peelings, seeds, or bones) and leftover I produce from my kitchen either go to chicken food bucket (goes to my MIL) or to my compost bucket (goes under the garden dirt). I do not consider them "waste" at all.

That said, I have tons of recipes in mind for this round of LP hosted by Lafang. But I do not have the luxury of time to post the recipes, or I might have posted about them in past entries, and I do not want to be redundant. Hence, I have decided to post two of them: Pandelimon de Patatas is my first entry. The next post will be Fish Lumpia.

I do not claim originality for this recipe. It so happened that in my wish to make use of leftover boiled potatoes, I looked for recipes for rolls/breads making use of them, as usual, from my fave bread machine recipe source, breadworld.com. I found Potato Dinner Rolls. After it was baked, it reminded me so much of pandelimon; hence , the name I gave it. I just omitted the egg glaze. I can't give you the link to the bread machine recipe because they seem to have deleted that and replaced with the conventional method (that is the link I used). Here is the bread machine version, edited by yours truly. The first time I made it, the dough was too sticky to form into balls. So on my second time (I baked again per husband's and son's request), I added more flour while the BM was kneading, and it solved my problem).


INGREDIENTS:

1 / 2 cup milk
1 / 4 cup potato water
1 / 2 cup boiled and mashed potato
1 / 4 cup butter or margarine
1 large egg
1-1/2 teaspoons salt
3 cups bread flour + 2-3 tbsp while kneading
1/4 cup sugar
2 tsp Fleischmann's bread machine yeast

DIRECTIONS:

Mix the milk, potato water and mashed potatoes and heat in the microwave for 30 seconds or so. Add the butter and egg, beat to mix then check temperature. It should be between 70-80 deg F (room temp). Pour into the bread machine pan. Add the dry ingredients. Set at dough cycle. after about 10 minutes, start adding flour gradually so that the dough is not too sticky (try to poke from time to time with fingers). It should appear relatively smooth and moist, not wet and flaky. The kneading ends on the 30th minute, then it rises for 1 hr.

Transfer the dough on a lightly floured surface (it will shrink). Divide dough into 15 equal portions (around 2 ounces if you are using a scale); form into smooth balls (sprinkle with some flour again as you get a new ball. Shaping this takes practice. The surface should not be too floury or you won't shape effectively, but must not have too little flour so that it becomes sticky and the surface of ball appears very rough). Arrange balls in parchment paper-lined baking pan as shown in the slide. Cover with damp flour sack in a draft-free place until doubled in size, about 1 hour.

Bake at 375oF for 15-20 minutes or until done. Remove from pan and serve hot; cool on wire rack completely then place in ziploc those you will not consume right away. Very good as chicken sandwich or toasted with cheese on top.

Announcement: Breadworld has a bread brigade movement. If you are in the US or Canada and a baking-with-yeast enthusiast like me, join for free recipes and coupons.

LP 15 entry

Tuesday, October 17, 2006

Fresh Lumpia (Lumpiang Sariwa)

Serve lumpiang sariwa with paalat sauce on the side

Thanks to thess for the recipe.
Since my success in making choco crepes (though no success in egg roll wrapper yet), I have been looking for the opportunity to try making fresh lumpia, which means, a time for another Filipino-get-together. Our supposed lunch meeting the previous week was postponed. I actually was no longer in a mood to bring anything (and I told the hostess Fe about that, and she did not mind). But when I still had cabbage from Vengie and some more carrots from my garden (getting quite wrinkly already), plus a scan of my freezer and pantry revealed that I still had that pack of frozen ubod and a small can of water chestnut, I immediately went online to print out that recipe that I saw a long time ago.
garlicky paalat sauce
The best compliment I received was that it was very much like what they ordered in a restaurant that costed $27 each!(Did I hear it right??? Maybe it was in pesos at a PI resto. ) That's expensive! I am now thinking of making and selling this and maybe siopao to Filipinos as a sideline when I start working as a nurse in a nearby hospital that has 5 Filipino doctors, 1 PT, and 1 CNA (who have their own families, of course). I wonder how much I can reasonably price these two Pinoy goodies? Hhmmmm....Any ideas?

Since thess's recipe did not have any amount for the ingredients for the filling, I approximated (read: I did not measure, either) the proportions, and that is what I will post here. Also, I did not have the time to go to the grocery store to buy tofu and roasted peanuts, but I did have 1 small can of water chestnut (my first time to use it) and several pounds of uncooked pecan nuts, which I toasted at 200 deg F for 10 minutes then cooled before I chopped (in the chopper).

INGREDIENTS and PROCEDURE:
For the wrapper (crepes) --
2 cups flour
4 beaten eggs
4 cups water
dash of salt
2-3 tbsp melted butter
(I omitted the oil since I will be brushing the crepe maker with butter for every crepe)
Coffee filters - to place in between crepes


Mix everything well and let stand in room temperature for at least 30 minutes.
Plug the crepe maker and brush with melted butter. Place the batter on the plastic pan that went with the crepe maker and stir well, then dip the crepe maker for 2-3 seconds, lift up and swirl while still upside down. Let stand upright to cook for 1-2 minutes (you will notice if the sides are beginning to get drier and start to separate from the pan; this takes practice! I wasted the first 1/4 of the batter to finally find this right technique!). Positioning the pan upside down above the coffee filter, use a silicone spatula or a wooden stirrer to start separating the edge. The crepe will smoothly fall right away. Repeat the process and place coffee filters between each crepe. (I had a layer of parchment paper at the bottom, placed on top of a wire rack to cool the crepes as I add to the stack.) You can then place this stack in a ziplock bag, squeeze out excess air, and refrigerate for up to one week.)


For the filling --

1-2 tbsp oil
1 clove garlic, minced
1/4 pound pork, sliced into bits
1/4 cup shrimp, sliced into bits
1/4 cup pre-boiled chicken meat, sliced into bits
1/2 head of cabbage, sliced thinly
1 carrot, sliced thinly
1 small can water chestnut, sliced thinly
frozen ubod, thawed (I have had it in my freezer for months now, so I did not have to resort to bamboo shoots. I actually have not seen any bamboo shoots here.)

Hearts of Palm (I found this brand Melissa's available in the grocery store's produce section)
salad greens (these are not cooked with the rest of the ingredients, but placed at the bottom before putting the cooked filling; I typically use lettuce leaves)

Heat the oil. Cook the pork. Remove from pan and set aside. Sautee garlic, add chicken and shrimp and cook for 3 minutes, stirring constantly. Add the ubod and water chestnut, cook for a minute, then add carrots and cabbage, 1/2-3/4 cup chicken broth and let simmer for 1 minute.

UPDATE 7-25-09:
One of my readers, Toto, offered the following piece of information for those who do not have access to ubod/hearts of palm:


A little info about substitutes. I live in Norway and they don't sell Ubod here. I'm using Yellow Turnip instead. It's almost the same taste. I don't know though if you can find it outside Scandinavia but it's very common here.

Here's how it looks like:
http://en.wikipedia.org/wiki/Rutabaga
Thanks, Toto!

For the sauce --

I had to research online for a good sauce because I had a hard time trying to imagine the proportion of the ingredients as described by thess, since she did not have amounts stated, and found one by a Filipino, which I tweaked to achieve what I imagined should be. However, as of this posting, I realized too late that there were other fresh lumpia posted a long time ago in other foodblogs: stel's and ting-aling's, which had the recipe for paalat. This is the final recipe that I like using, which I am making final for ease of prep.

INGREDIENTS:
10 cloves garlic, roasted for 5 minutes in oven toaster then peeled and mashed
 1 tbsp peanut oil
1 clove garlic, crushed

1/2 cup brown sugar (maybe white would be better) + 1 tbsp white sugar
1/2 cup soy sauce (maybe light would be better)
1-1/2 cups water
salt, if needed
4 tbsp cornstarch dissolved in 1/3 cup cold water

1 clove garlic, minced (to be added after cooking the sauce)
1 cup chopped roasted pecan nuts for topping

PROCEDURE:
Mix the sugar, soy sauce, and water, and boil. Sautee the garlic in peanut oil until golden brown then add the chopped nuts and stir to cook for about 30 seconds. Pour the mixture and stir,  Add 1 tbsp white sugar, and salt as necessary. Thicken by pouring the cornstarch-water mixture in a slow stream while stirring, stopping when the desired consistency is achieved.  Mix in the chopped garlic just a few minutes before serving (they tend to turn green if left for a long time). Pour on lumpia and top with chopped peanuts (if you have fried garlic flakes, you can add those too).

To serve:
The fillings will, of course, occupy the middle part of the crepe/lumpia wrapper. Place a layer of fresh greens at the bottom (lettuce is most preferable), then the filling. You may want to add some sauce here before you fold the sides over the filling. Spoon the sauce over the lumpia, then top with chopped nuts and enjoy!

Friday, October 13, 2006

Parmesan Crusted Chicken

I got the recipe from the label of Helmann's Mayonnaise. But since this is baked and I wanted to bake everything that I will serve with it (to save on electricity and my own energy), I baked it on top of prepared poultry stuffing, and I also baked/steamed brocolli spears placed in oven-proof bowl with some water partially pre-cooked in microwave then covered.

Another husband-approved/"Can I have some for my dinner tomorrow?" dish. (He refers to his take-out lunch as dinner.) It turns out still very good even if reheated in the microwave.

INGREDIENTS:
For the chicken parmesan --
1/2 cup Hellmann's ® or Best Foods ® Real Mayonnaise
1/4 cup grated Parmesan cheese
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
4 tsp. Italian seasoned dry bread crumbs



INSTRUCTIONS:

1. Preheat oven to 425°.
2. Prepare the stuffing according to package direction and let stand.
3. In medium bowl, combine Hellmann's ® or Best Foods ® Real Mayonnaise and cheese. Brush chicken pieces with the mixture then coat with breadcrumbs.
4. Place chicken breasts on top of the prepared stuffing.
3. Bake 20 minutes or until chicken is thoroughly cooked. (I usually bake such chicken breast cuts for at least 40 minutes to be sure they are throughly cooked. Hubby even says that the drier, the better, but I do not like my chicken dry.)

Chicken Zucchini Egg Drop Soup

I still had several chicken backs to make into chicken broth/stock and shredded chicken. Then my MIL gave me 12 zucchini on the day that we expected to have our first real frost (I gave 4 to my friend Ana and 4 to Vengie). This soup is another (healthy) way to make use of all these ingredients that I had, especially with the weather becoming quite chilly. All kids love this, including my fussy stepd, who first liked the crab soup that I previously served, and now looks at all such egg-drop-py soups as one and the same, so she and my boys always gobble it up.

Do not be overwhelmed by the amount of zucchini here. Shredded zucchini blends well with the soup that you (or the kids) will hardly notice its presence.

INGREDIENTS:
2 quarts chicken stock/broth (see how I make this here)
2 cups shredded zucchini
1 cup shredded chicken meat
salt and pepper to taste
1 tbsp cornstarch dissolved in 1/4 cup cold water
1 egg, lightly beaten

PROCEDURE: (Easy!)
Boil broth/stock with the chicken meat. Add shredded zucchini and wait for the soup to come to boil again. Stir in cornstarch-water gradually until desired consistency, then add the beaten egg in a slow stream while stirring. Serve hot!

Chocolate Crepes

This recipe was from the recipe book "Chocolate: Cooking with the world's best ingredient" by McFadden and France. The original recipe was for crepes, souffle and pineapple syrup, but since I only wanted to re-serve the leftover chocolate pudding as previously posted, I made only the crepes and used the pudding as filling. I made use of apple jam (given by a friend) instead of the pineapple syrup as topping.

I first coveted making crepes when I saw thess's posts on crepe and fresh lumpia. I knew then that I had to have one. So I ordered one from Villaware sometime in May.

Hubby liked it so much that he had three ("Thanks for introducing me to something new. I have heard of crepes before but just had them today for the first time.") Sweet ba? Me kwento behind that over-expression of appreciation but I am not sure if I should post about it...

INGREDIENTS:
3/4 cup all-purpose flour
1 tbsp cocoa powder
1 tsp sugar
pinch of salt
1 tsp ground cinnamon
2 eggs
3/4 cup milk
1 tsp vanilla extract
1/4 cup unsalted butter, melted

PROCEDURE:
Sift the flour, cocoa, sugar, salt and cinnamon into a bowl. Stir, then make a well in the center. In a bowl, beat the eggs, milk and vanilla. Gradually add to the well in the flour mixture, whisking in flour from the side of the bowl to form a smooth batter. Stir in half the melted butter and pour into a pitcher. Let stand for one hour.

Heat a the crepe pan. Of course, I used my VillaWare crepe maker which I recently bought. (I have not had luck with trying to make egg roll wrapper with it, though. I need to find the right batter recipe that will work with it.) Using this, I just had to dip the gadget into the batter that I placed on the plastic pan that came with it for 2-3 seconds then let stand and cook for about 1-2 minutes. Peeling it off was so easy.

While I cooked the crepes I asked my older son to spread the chocolate pudding on half of each crepe then fold twice to make triangular crepes. The apple jam topping was optional, as is the jam flavor (you may use pineapple, strawberry, blueberry, etc.).

Monday, October 09, 2006

MS's Chocolate Pudding

This recipe was emailed to me by my hubby's favorite aunt. She said being the chocoholic that he was, my hubby would surely love this.

and she was right...I made enough to fill about 8 ramekins, and hubby finished his. So did my older son. My younger son and I finished only half of what was in our cups. I liked it, but not too crazy about it. But what's important is that all of us ate (unlike when I do prepare some Filipino desserts, almost always, hubby would not even try...). I had leftover which could fill about 4 more ramekins, but I served it sandwiched in chocolate crepes...(next post).

Martha Stewart's Chocolate Pudding

Sift together the dry ingredients:
12 tablespoons sugar
6 tablespoons cornstarch
3 tablespoons cocoa powder
1/2 teaspoon salt

In saucepan whisk together dry ingredients.

Measure the liquid ingredients:
2 1/2 cups heavy cream
2 1/2 cups milk
2 teaspoons vanilla
12 ounces (2 cups) semi-sweet chocolate (I use chocolate bits)
3 tablespoons unsalted butter

In a bowl combine 2 1/2 cups cream with 2 1/2 cups milk and vanilla. Whisk 1 cup cream mixture into dry ingredients until completely dissolved. Whisk in remaining cream mixture until smooth.

Place sucepan over medium heat. Cook, whisking contantly until mixture comes to a boil and thickens - (8 to 10 minutes)

Add chocolate and cook on low, whisking until chocolate is melted, (about one minute).

Remove from heat and whisk in butter until melted.

Using a ladle, pour pudding into about 10 dessert cups.

Whip one cup of heavy cream and serve with pudding.

Friday, October 06, 2006

Bread Machine

An old Sunbeam BM model (bought 2003)
For stel...

My bread machine was a wedding gift from my MIL. My husband was ecstatic that I got one, and he was so looking forward to homemade yeast breads. I myself was excited, and I asked my hubby to make the first bread as a demonstration of how to use it, which he did. He picked the recipe in the manual for a bread that could be prepared in just about an hour. We delighted in the smell of the yeast as the dough was rising and baking.

Wednesday, October 04, 2006

Chicken Afritada

I have long been eating this dish and it is one of my favorites, but since I came to the US, I have cooked it only once.

Thanks to the different foodblogs in my blogroll, I have gotten some ideas. I also apply to this dish the same thing I do with menudo: marinate the chicken pieces first in soy sauce-lemon. I love the effect.

This is another addition to my collection of the dishes that hubby likes so much (as long as he gets the breast part).

INGREDIENTS:
1 pound chicken stewing cuts, marinated in
1/4 cup soy sauce
juice of 1/2 lemon
1 tbsp olive oil
2 cloves of garlic, minced
1 medium onion, chopped
3-5 medium tomatoes, sliced
2-3 carrots, cut into chunks
4-5 potatoes cut in wedges
1/2 cup green peas
1 handful of red/orange/yellow bell peppers (Tip: When you buy bell peppers in packs of 3s but are not able to use up all at once, you may slice the rest and place on baking pan, freeze for 30 minutes, then transfer to a freezer bag and freeze for several more months.)

PROCEDURE:
Marinate the chicken pieces in soy sauce-lemon juice for at least 30 minutes. Meanwhile, chop/slice all veggies.
On medium heat, sautee garlic then onion, then the tomatoes, followed by the chicken. Increase the heat until juices bubble, then lower to medium low, cover and let simmer for 10 minutes. Uncover, turn heat on medium high and let the juices evaporate, brown the chicken, then add the potatoes, carrots, and bell peppers. Cover, lower heat to medium low and let simmer for 20 minutes or until chicken is done. Add green peas during the last 10 minutes of cooking. From time to time, check to avoid drying and add water in increments of 1/2 cup to the desired consistency of the sauce. Season with salt and pepper. Serve hot with plain rice.

PAHABOL NOTE:
I added hotdogs in the end for the sake of my stepd.

Sunday, October 01, 2006

Pandesal

Pandesal
Homemade Pandesal
This is a re-posting from my old kusina, featuring how to make pan de sal using bread machine/breadmaker for the dough (or use manual method using the same recipe). I have received emails about how their pandesal using this recipe/method has received rave reviews from fellow Pinoys. May I add that I have served this also to Americans and most of them loved this crusty-on -the-outside, soft-on-the-inside buns. There's a slide show of how to shape and cut the dough and then bake them in conventional oven, to make learning easier for those who are going to try this for the first time. Pardon the poem inspired by the smell of the yeast dough as it was rising...

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