"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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Saturday, March 19, 2011

Buttery Holiday Dinner Rolls

Buttery Holiday Dinner Rolls
Another addition to yummy rolls...I adapted this recipe from breadworld, but changed the egg wash to melted butter which is applied right after cutting then after baking. I also served this on a birthday supper (paired with lasagna) and everyone loved these rich rolls. This recipe yields about 15 rolls.

Ingredients:
1/2 cup + 1 tbsp + 1 tsp water (140 ml)
3 eggs
1/4 cup butter
1 tsp salt
3-1/2 cups bread flour
3 tbsp sugar
2 tsp bead machine yeast
1/4 cup melted butter x 2 (one for brushing prior to rising, and another for right after baking)

Instructions:
Add water, 3 eggs, butter to bread machine at room temperature. Add salt, bread flour, 3 tbsp sugar and yeast. Select dough cycle (which takes about 1-1/2 hours).

Melt 1/4 cup butter. Generously grease the muffin pan cups with shortening.

Take out the dough and place onto a greased countertop and shape into a log about 2 inches thick across (to have an idea of this, take a look at my video on how I make my pandesal). Cut every 1/2 inch and place 3 pieces into a muffin cup with cut sides facing each other. Place at the center a smaller piece (half of the usual cut) on top of these three pieces. Brush with melted butter. Repeat until all cups are filled. (This mixture will yield about 12-14 pieces).

Cover with greased cling wrap. Let rise in warm area for about 30 minutes or until almost doubled.X Bake at 375°F for 12-14 minutes or until nicely browned. Take out and immediately tap out of the muffin pans onto a cooling wire rack. Turn them upright. Place on top of another pan and brush some more with melted butter (for garlicky flavor, mix in with garlic salt to taste).














Friday, March 11, 2011

Manang's Oven-Fried Pork Chops

Oven-Fried Pork Chops
Simple and one of our family favorites (because this is one of the rare dishes that even my husband loves)...oven-fried instead of deep-fried -- less grease, less mess. [My husband does not particularly like soy sauce-marinated pork chops...too bad because I love that as well. To him, the flavor is too overpowering and masks the natural goodness of pork flavor.]

Ingredients:
8 pork chops
1 box Oven Fry (You might not be able to use all of two packets)
3 eggs
1/4 to 1/2 cup Dijon Mustard

Knorr Pork Gravy mix prepared according to package directions.

Instructions:
Pretty much self-explanatory in the following video:
Pre-heat oven to 400° F. Coat wire rack with oil.
Wipe each chop with paper towel.
Mix eggs and Dijon Mustard well.
Dip chops in egg-mustard mixture. Shake off excess.
Coat generously each chop with the oven fry coating. Pat to coat well. Shake off excess coating.
Place on wire rack on baking pan.
Bake for 30-45 minutes (depends on thickness of chops).
Serve with pork gravy, rice or mashed potatoes, and salad greens.






Saturday, March 05, 2011

BBB (Boiled, Broiled & Braised) Pork Liempo

Broiled Pork Liempo

Braised Pork Liempo
Actually, this particular Pork Liempo recipe was done in four "B" steps, which I did in a space of time:

1. BOIL - Place the liempo (about 3-5 pounds each cut)  in a pot of water (enough to cover) with 3 bay leaves, 5 cloves of garlic, 1 whole (peeled) onion, some salt to taste (do not overdo, as it is easier to sprinkle more salt when eating), 10 peppercorns, and optional celery.  Boil for about an hour.  Place on a cooling rack  and let drip-dry (or place in fridge overnight).  When I did this step, I boiled 3 such pieces, then after drying, I placed in a vacuum-sealed bag then froze, for future use.  I then used the same broth to par-boil chicken pieces for 20 minutes prior to deep-frying. Reserve the liquid. You can freeze about 3 cups of this liquid for each piece of liempo and place in a plastic cup to freeze, then thaw and use for the next step when you are ready.

2. BAKE - Place the rack in the second lowest level, and pre-heat oven to 350°F. Rub the liempo on all sides with your favorite spices (I like using garlic salt and ground pepper. The garlic salt I used here that shows in the photo also had some parsley flakes). Use 2-3 cups of the boiling liquid placed in a deep pan (I used 9x13 deep pan) to keep meat moist. Place liempo on a roasting rack and sprinkle extra spices on the skin. (Tip: If not sticking, spray some grilling oil on top then sprinkle the spices). Bake on the lower rack for 1-1/2 to 2 hours to further cook and make sure meat is tender. I baked/broiled two pieces of this so that we ate the plain broiled "lechon kawali"-looking liempo dipped in vinegar, then used the other piece for braising the next day.

3. BROIL - Set the oven to Broil on High, and time for about 30 minutes. Keep checking through the glass door if skin starts to bubble up and become crispy. You might have to rotate the meat around if heat is uneven. If skin tends to become crisp on some spots and other spots are not yet crispy, you can turn to Low Broil. Keep that meat in the lower rack, because it can easily burn if placed on higher rack while broiling.

Of course at this point, this looks like the Lechon Kawali, minus a lot of the fat/oil. You can then enjoy this plain dipped in vinegar-salt-pepper-garlic-onion mixture.  My sons and I had this as heavy merienda one afternoon.

4. BRAISE - I used the leftover sauce that I had when I tried hamonado a la ChefBitoy, so that the sauce already had that hamonado flavor before I used it to braise the liempo.

Ingredients:
1.36L pineapple juice
½ cup brandy
1/3 c soy sauce
1 cup brown sugar
1 head of garlic minced
2 med onions, minced
5 cinnamon bark or 1 tsp ground cinnamon
5 pcs star anise
1 tsp all spice powder
1 tsp ground black pepper

(As you will see in the slide show, the photo showing ingredients for hamonado included a ham in the bowl. We had that for supper, then I reserved the sauce for braising this liempo. Matipid talaga ako eh. Haha!). So, I placed the braising liquid in a wok, placed the crispy liempo on top and simmered for 30 minutes, occasionally scooping some liquid to pour on top of the liempo.

Instructions:



What I did not expect was the hubby would actually try and actually LIKED this! He looked at the sliced liempo with the sauce and removed the fat and savored the meat. I told him it was the pork belly that is often used for bacon, which I asked the slaughterers to not turn into bacon, but to just cut in slabs with the skin intanct. I also had one of my American friends taste this and she loved it.  You can serve this either with plain rice or mashed potatoes and steamed broccoli.





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