Coconut Pudding with Sweet Corn (Maja Blanca)

One of my favorite Filipino "kakanin" or dessert made from coconut milk, which i think was introduced to us during the Spanish era. This delicacy is usually served during fiestas and during Christmas season. Hope you'll like it.




Ingredients:



4 cup fresh coconut milk

1 cup rice flour

1 cup sugar

2 tablespoonful of sweet corn kernel

1/2 cup cornstarch

1/2 cup of evaporated milk

vanilla or langka (jack fruit) extract



For the latik:


1/2 to 1 cup thick coconut milk (first extract)

Boil thick coconut milk in a saucepan until the oil is extracted. It will slowly turns into a dark brown color. Be careful not to overcooked it. This is called Latik.

** Save a little coconut oil to be use for your containers.







Procedure:




Grease all your "llaneras" or any desired containers with the coconut oil. Set aside.


In a saucepan or "kawali" mix all the above ingredients. Mix it well until everything's blended well with the coconut milk.

Now, Boil it over in low heat. Stir constantly to prevent lumps until it slowly turns into a thick paste. Be careful not to overcook it. This will take for about 3 to 5 minutes of boiling and stirring.

Pour hot mixture into the prepared containers and allow to set.

Sprinkle the Latik on top. Best served chilled. Bon Appetit!





**Optional

--You can toast your rice flour for at least 1 to 2 minutes before mixing it with the other ingredients.

--You can use grated cheese instead of latik.

Beef with Bitter Gourd and Shitake Mushroom (Ampalaya Con Carne)

Here is another delightful recipe. I'm not sure where this dish original came, all i know is that this dish is the most popular and the "El Presidente" of all Amplaya (Bitter Gourd)recipes. This is my version of Ampalaya Con Carne. Hope you'll like it. Ingredients: 1/2 lb beef sirloin, sliced into thin strips 1 large bitter gourd (ampalaya) cleaned and sliced into squares 1/2 cup soy sauce 1 tablespoon Brandy 1 medium-sized onion, thinly sliced lengthwise 1 small thumb ginger, julienned 6 cloves garlic, minced a cup of Shitake mushrooms, (if you buy the dried Shitake soaked it for at leas an hour before cooking) (i recommend the canned Shitake mushrooms if you are in a hurry) 1 stalk of leeks, slice into small parts 1 tablespoon cornstarch 1/4 teaspoon salt 1/2 teaspoon ground black pepper 1 cup water (add more if you like more sauce) 4 tablespoons cooking oil Procedure: 1. Combine beef, soy sauce, salt, ground black pepper, cornstarch, and brandy. Mix all the ingredients evenly and marinade for at least 30 mins or 1 hour. 2. Heat a frying pan and pour-in 3 cooking oil. 3. When the oil is hot enough, pan fry the marinated beef in medium heat until the outer part turns medium to dark brown (about 3 to 4 minutes per side). Do not over fry it! 4. Add water and simmer until the beef is tender. 5. On a separate pan, heat it then pour in another small amounts of cooking oil. 6. When the oil is hot, sauté the garlic, onion, and ginger. 7. Add the sliced bitter gourd and stir fry for 5 minutes. 8. Add the beef and mushrooms and simmer for another 5 minutes. You can add a little water if you like. Add leeks. Season more a little of salt and pepper according to taste. 9. Serve hot! Actually, i don't measure my ingredients and i seldom taste it while cooking... If it smells good then it is done! ^_^

Steamed Fish Alahoy!

This is my own version of Steamed Dory. Try it!











Ingredients:

for steamed fish:

3 to 4 dory fillets, sliced into 2
a dash of salt and pepper for rubbing the fish
1 tablespoon of sliced ginger, (you can also use ginger powder but do not sprinkle too much)


Rub fillets with salt and pepper. Put water in you steamer then place the fish on your steamer rack. Place the ginger on top and on the sides of the fish and steam for at least 10 to 15 minutes. Set aside.



for the sauce:

1/4 cup of light soy sauce
2 1/2 cups of water (if you find it too salty add more water)
1 tsp. grated ginger
4 tsps of brown sugar (add more if you want it to be sweeter)
1 tsp. oyster sauce
1/2 tsp of sesame oil


In a saucepan put all ingredients together and mix it well. Simmer to a boil.




for garnishing:

1 whole garlic or at least 10 cloves of garlic, chopped finely
1/2 cup of spring onions, chopped


Fry garlic in cooking oil until golden brown, be careful do not burn the garlic. Set aside.



for platting:

Put steamed fillets in a serving platter, pour the sauce and topped it with toasted garlic and chopped spring onions. Serve hot. Bon Appetit! c",)



note: If you want the sauce to be thicker add 1 tsp of cornstarch diluted in a half cup of water and add it to the sauce. Let it boil for at least 2 minutes.

Yummy Chicken Soup

Here's a delicious soup for the rainy days. Enjoy!





Ingredients:

1/2 kilo of chicken breast, chopped
5 cloves of garlic, crashed
1 white onion, quartered
1 can of Del Monte whole corn kernel
4 cups of chicken stock or 1 cube of Knorr chicken
2 cups of *malunggay leaves, washed
1 cup of tofu, cubed and fried
onion leaves
salt and pepper to taste


Procedure:

Fry the tofu until light brown. Set aside. Saute garlic and onion. Add the chicken breasts and corn. Stir a little. Add the chicken stock and bring to a boil. Add the malunggay leaves. Boil for another 1 minute. Add a pinch of salt and ground pepper. Remove from heat. Place it an a large soup bowl and topped it with the fried tofu. Sprinkle it with onion leaves. Serve hot. Bon Appetit! c",)

*Malunggay leaves in english is Moringa.

No Bake Peach Mango Cheese Cake

Ingredients:

1 pack Grahams Chocolate crackers
1 cup butter or 2 sticks of butter, melted
1 can Del Monte peaches, sliced
3 mangoes, sliced
1 Philadelphia cream cheese or Magnolia Cream cheese
1/2 cup white sugar
1 all purpose cream
1 small pack of clear unflavored gelatin, dilute in 1/2 cup water



Prodecure:

Using your 8 x 12 tray or any serving dish, line your graham crackers. Grind the remaining crackers and mix it with butter. After mixing, place it on top of the crackers on your tray and cover all the spaces. Set aside or place it inside your fridge for at least 30 minutes.
Using your blender or mixer, add peaches, mangoes, cream cheese, sugar, all purpose cream and gelatin. Mix it together. Place the mixture on top of the crackers and spread it evenly. Add some slice peaches and mangoes on top. Chilled.
Bon Appetit! c",)

Tapa Alahoy!

Ingredients:

For Tapa:

1/2 kilo of beef sirloin, cut into small pieces
half a teaspoon of soy sauce (just to add a little color)
1 teaspoon of salt
a dash of pepper

For Toppings:

1/2 kilo of bean sprouts
4 cloves of garlic, crushed
1 small onion, sliced
1/4 cup of small dried shrimps
salt and pepper to taste


Procedure:

For Tapa:

Mix all the ingredients well. Set aside or place it inside the fridge for at least 1 hour. After an hour, boil the beef. Cook it for at least 10 - 15 minutes or until beef is tender. Drain.
In a pan heat oil and fry the drained beef. Stir well. Add a little soy sauce. Fry it for at least 5 - 10 minutes. Remove from heat and place the beef in a dish. Set Aside.

For Toppings:

Saute garlic, onion and dried shrimps. Add the bean sprouts. Stir a little. Then seasoned it with a little bit of salt (because the dried shrimp is already salty) and pepper. Stir some more for 2 minutes. Serve Hot. Bon Appetit! ^__^

Shrimp with Oyster Sauce (Dampa style)

Ingredients:

1/2 kilo of Sugpo, (king prawns)
1 stick of butter
8 cloves of garlic, chopped
1 white onion, quartered
1 small ginger, sliced
1 stalk of leek, chopped
2 tablespoons of oyster sauce
250 ml of 7-up
a pinch of sugar or(about half a teaspoon)
salt and pepper to taste


Procedure:

Wash the prawns, set aside. Heat pan add a little cooking oil (about half a teaspoon) then melt the butter. Saute the garlic, onions and ginger. Add the prawns stir until it turns pink. Add the 7-up and oyster sauce. Bring to a boil for about 3 to 5 minutes. Then add the sugar and leeks. Stir a little then seasoned it with salt and pepper. Serve hot. Enjoy! Bon Appetit! ^_^

Kamote Cue (Sweet Potato)

Ingredients:

3 - 4 pieces of big sweet potato, skin peeled and slice about 5 or 6 cm
1/4 kilo muscovado
2 cups of cooking oil

Procedure:

Wash sweet potato. Peel off the skin and remove the dark spots if there's any. Slice it about 5 or 6 centimeters.
Heat pan. Add the oil. Make sure that oil is hot so that the sweet potatoes won't stick to the pan. Fry the sweet potatoes until light brown in color. Add the muscovado. Stir in continuously until all the sugar melts and sticks to the sweet potatoes. Remove from pan and drain the excess oil. Serve hot. Bon Appetit! ^__^



** Muscovado is a type of unrefined brown sugar with a strong molasses flavor. Muscovado or sometimes called "moist sugar" is very dark brown and slightly coarser, more nutritious and stickier than most brown sugars.

Beef Broccoli

Actually, i don't measure my ingredients and i seldom taste it while cooking. If it smells good then it is done. ^__^






Ingredients:

1/2 kilo beef tenderloin, cut into bite sizes
1 big head of broccoli, cut
20 pieces sitsaro (pea) remove the string on both sides
6 cloves of garlic, chopped
1 onion, chopped
1 small ginger, sliced or 1/2 tsp. of ginger powder
1 tbps. of rice wine, (optional)
1 tbps. oyster sauce
1 cup of 7-up, (soda)
sugar
sesame oil
1 tsp of cornstarch diluted in 1/2 cup water, (thickener)
salt and pepper, according to your taste

** you can add more veggies if you like... like carrots, string beans and bean sprouts.




Procedure:

Heat pan and add a little oil. Fry beef until brown. Set Aside.
Saute garlic until light brown then add the onions. Add beef, pepper, ginger and 7-up. Bring to a boil, reduce the liquid for about 20 minutes just be careful not to let it dry. If your beef is not yet tender add a little water. Then add the oyster sauce, rice wine, a few drops of sesame oil and sprinkle it with at least 1/2 tsp of sugar (not too much because of the 7-up.) Stir a little. Then add the broccoli and sitsaro. Reduce heat and add the cornstarch. Stir for about less than a minute. Don't over cook your veggies. Serve hot. Bon Appetit! ^__^


**I do not preboil my broccoli because it will loose it's nutrients and taste.

Chicken Broccoli

**





Actually, i don't measure my ingredients and i seldom taste it while cooking. If it smells good then it is done. ^__^







Ingredients:

1/2 kilo deboned chicken breasts, sliced
6 cloves garlic, chopped
1 white onion, sliced
1 small can whole mushrooms (champignons)
20 pcs sitsaro (pea)
1 stem of broccoli, cut
2 tbsp. oyster sauce
salt and pepper to taste
1 tsp. cornstarch diluted into 1/2 cup of water







Procedure:

Heat pan in low heat. Saute garlic and onions add chicken and oyster sauce. Add a little water and bring to a boil for about 5 mins. Add mushrooms, vegetables and season it with salt and pepper. Add cornstarch and stir for another 2 minutes. Serve hot. Bon Appetit! c",)



** Brown rice is best for diabetics.

Pork Sinigang with Mustard leaves

Ingredients:

1 kilo pork liempo, chopped
3 medium tomatoes, quartered
1 big onion, quartered
10 leaves of mustasa (mustard greens)
1 big labanos, sliced (radish)
1 small pack Knorr Instant Sinigang Mix
4 pcs of sili pangsigang (finger chili)
water, just enough to cover the pork
salt to taste






Procedure:

Place pork in a medium size pot. Add water just enough to cover it. * When it starts to boil remove from heat and drain. Wash the pork a little bit and then add clean water again just enough to cover it. Bring to a boil for 30 minutes or until pork is tender.
Now add the tomatoes, onions and sinigang mix. Boil for another 2 minutes. Then add the labanos, mustasa and sili. Salt to taste. Boil for another 30 seconds. Serve hot. Bon Appetit!


*draining the water is to remove the dirt from the pork.

Buffalo Wings

If you like spicy foods then this recipe is the best! This is one of my son's favorite food. Better have a handkerchief or tissue on your lap because this recipe is really hot!. Actually, i don't measure my ingredients and i seldom taste it while cooking. If it smells good then it is done. ^__^









Ingredients:

1 cup all-purpose flour
1 tsp. salt
1/2 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. cayenne pepper
1/4 tsp. black pepper
20 chicken wings
1/2 cup butter
1/2 cup hot sauce or
1/2 tsp chili powder



Procedure:


In a bowl, combine flour, salt, paprika, garlic powder, and peppers.

Coat chicken entirely in the flour mixture; refrigerate coated wings for 1 hour; coat chicken again with remaining flour mixture.

Using your saucepan, heat butter and hot sauce just until butter melts; turn heat to low and keep warm on stove top.

Deep-fry chicken, 8 - 10 pieces at a time for 13 minutes, turning once or twice.

Drain chicken on a wire cooling rack for 30 seconds, then immediately toss fried chicken in buffalo sauce mixture.

Repeat with remaining chicken.

Adjusting the spiciness of the sauce: As is, the recipe produces a medium sauce. To change the amount of spiciness, simply adjust the butter-to-hot sauce-ratio:
Mild: Use 3/4 cup butter and 1/4 cup hot sauce.
Hot: Use 1/4 cup butter and 3/4 cup hot sauce.


Blue Cheese Dip

* 3/4 cup mayonnaise
* 1 clove garlic, minced
* 2 tablespoons finely chopped fresh parsley
* 1/2 cup sour cream
* 1 tablespoon fresh lemon juice
* 1 tablespoon white vinegar
* 1/2 cup crumbled blue cheese
* salt and pepper

Heaven's Touch

Here's a simple dessert even a 4 year old can do it. It was my son's idea because at that moment he craved for ice cream and I craved for chocolate bars. He experimented and mixed it all together. We called it HEAVEN'S TOUCH. ^__^


Ingredients:

3 scoops *Selecta Double Dutch Ice cream

1 tsp chopped almonds (optional)

2 bars Chocnut, chopped

1 Quake choco bar (or fudge brownie), chopped

heavy choco syrup (optional)

heavy strawberry syrup or canned/bottled cherries


Procedure:

In a small bowl (mangkok), put 3 scoops of ice cream and Topped it with the rest of the ingredients. Add more choco and strawberry syrup. Add cherries on top. Enjoy!

*Selecta Double Dutch Ice Cream is french vanilla ice cream loaded with cashew, choco chips, marshmallows and choco syrup. :))

Fish Fillet in Sweet and Sour Sauce

Here is another favorite recipe of mine FISH FILLET IN SWEET AND SOUR SAUCE. You can adjust the measurements of the ingredients of this recipe. Actually, i don't measure my ingredients and i seldom taste it while cooking. If it smells good then it is done. ^__^



Ingredients:


* 3 pcs medium size Dory, cut into 2 x 1
(but Lapu-lapu or Labahita are still the best fish for this recipe)
* 1 medium size egg
* pineapple tidbits, drained and set aside the juice
* 1/2 cup carrots julienned
* 1 green bell pepper, chopped
* 1 red bell pepper, chopped
* 4 garlic cloves minced
* 1 onion, quartered
* cornstarch dissolved in water
* 2 tbsp. vinegar
* 4 tbsp. soy sauce
* 6 tbsp. tomato catsup
* 2 tsp. sugar
* salt and pepper


How to make it

* prepare fish fillet, cut it into bite sizes or to 2 x 1

* Beat eggs till foamy and mix it with 2 tbsp of cornstarch, add a dash of pepper. Add the fish and carefully mix it well, coating all the meat of the fish.

* Fry fish till golden brown. Remove and place it on paper towels to remove excess oils. Set aside.

* In a bowl, mix the vinegar, soy sauce, catsup (ketchup), sugar and pineapple juice. Stir it well then set aside.

* in a saucepan, saute garlic and onion.

* add carrots, bell peppers and cook for about 3 minutes.

* put in the pineapple tidbits

* pour in the mixed liquid ingredients, bring to a boil.

* stir constantly until sauce thickens.

* salt and pepper to taste.

* remove from heat then add the fillet on the sauce pan. Stir and then serve.


I hope you'll find my recipes helpful and I'm sure you'll love this dish. Bon Appetit! Douzo meshiagare! :))

Chicken Afritada

This is my version of Chicken Afritada. I use real red tomatoes and no added preservatives and MSG. Actually, i don't measure my ingredients and i seldom taste it while cooking. If it smells good then it is done. ^__^





Ingredients:

1 small whole chicken, cut into small pieces
5 cloves of garlic, chopped
1 onion, chopped
8 medium red tomatoes, sliced thinly
2 medium potatoes, chopped into 4 pcs
1 red bell pepper, chopped
1 green pepper, chopped (optional)
a dash of oregano (optional)
a dash of marjoram (optional)
2 spoonfuls of patis (fish sauce, optional)
a cup of water
salt and pepper to taste
parsley (for garnishing)

Procedure:

Using your medium size pot pan, saute garlic and onions. Then add tomatoes saute it a little longer until the juices comes out. You may add the fish sauce to help the tomatoes extract their juices. Add the chicken and potatoes, mix it well. Cover and set the fire in low heat. In this process, it will produce more sauce so better be careful not too over cook it. Wait for 3 or 5 minutes, when it started to boil, add a little water. Remember to boil the chicken and potatoes first before adding water. If you think that your sauces are enough you may not need to add water anymore.
From here, you may now see that your tomatoes became saucy. Now add your bell peppers, oregano and marjoram. Seasoned it with pepper. You may add some salt but be careful since we have used patis in sauteing our tomatoes. Boil for another 2 minutes Serve hot. This dish serves 4 to 6 people. Bon Appetit! Douzo meshiagare! :))

Top 10 wines for Christmas lunch

The best wines for Christmas lunch as recommended by Decanter.com.

WHITE WINES:

Domaine Pierre Gaillard, Roussanne, Vin de Pays des Comtes Rhodaniens, 2007 France
A well-priced wine from a highly regarded producer. It has a graceful quality: intense, ripe fruit complemented by honey, peach, apricot and blossom. It would be a perfect match with honey-glazed gammon.
£10.70, Berry Bros & Rudd

Errazuriz, Estate Chardonnay, Casablanca Valley, 2008 Chile
Elegant, creamy apple and pineapple fruit, nice weight, firm acidity, good complexity and impressive intensity.
£7.99, Majestic

Olivier Leflaive, les Meix, Puligny-Montrachet, France 2007
Delightfully willowy but intense with layers of aromas. It's creamy and rich while the oak is beautifully integrated, backed by minerality and punchy fruit. The weight indicates real quality as does its perfect balance - very complex.
£28.99, Corney & Barrow

RED WINES:

Lundun, Chusclan Vignerons, Réserve de la Saurine, Vin de Pays du Gard 2007 France
Largely from Grenache but supported by Carignan and Syrah, this is juicy and fresh, with lots of primary currant fruit that has real vibrancy and elegance.
£5.99, Marks & Spencer

Ségla, Margaux, 2004 France
This is the second wine from the Bordeaux Crus Classés Château Rauzan Ségla, and it's perfect for those lacking cellaring patience or the means to buy the grand Vin.
This is showing very well: ripe, currant fruit and elegant structure.
£19.99, Majestic

Domaine Gilles Jourdan, Vieilles Vignes, Bourgogne Rouge 2006 France
Don't be put off by the Bourgogne Rouge classification - this has more to offer than you expect. Pretty and delicate, it's supremely balanced, boasting delightful red cherries, strawberries and a long, elegant finish.
£12.49, Corney & Barrow

GD Vajra, Dolcetto d'Alba, Piedmont 2008 Italy
Perfumed, bewitching, feminine nose of rose petals and violets. The palate is similarly floral, augmented by red cherry and berry fruit, mineral presence and typical Dolcetto tannins that bind it all together.
£14.99, available from Harvey Nichols, Booths Supermarkets, Bennetts Wines

William Downie, Pinot Noir, Gipplsand, Victoria, 2008 Australia
Weighty with primary fruit with young, expressive juicy red fruit from top to tail. Immediately rewarding.
£36.95, available from Liberty Wines, The Butlers Wine Cellars

FORTIFIED AND SWEET WINES:

González Byass, Apostoles, 30 year old Palo Cortado, Sherry
From a solera created in 1862, this is a delicious alternative to Madeira for a late-morning aperitif on Christmas day. Tantalising nuttiness, bolstered by dried figs, raisins and nuts on the multi-layers and lengthy palate.
£14.99, Majestic

Château Petit Védrines, Sauternes 2006 France
Château Doisy Védrines's second wine, this is imbued with intense honey-coated peach and apricot fruit, ably supported by a sturdy, fresh structure which allows the complexity to shine on the palate. Great length as well.
£11.99, Sainsbury's

Salmon strips in beer batter

Serves 4-6

500g **celeriac, scrubbed and peeled, in thick wedges
Virgin olive oil
600g skinless salmon fillet
Flour, for dusting
2 tsp mild paprika
125g plain white flour, sifted
1 tsp salt
150ml beer, ale or lager
Lemon or lime (optional)

To make the chips, shred the celeriac using a mandoline. Pre-heat the oven to 180°C, Gas Mark 4. Heat 5cm oil in a heavy-based pan to 190°C (hot enough to brown a cube of stale bread in 20 seconds). If you have a frying basket, set it in place. Cook the shreds in batches for several minutes until golden and crisp. Remove with a draining spoon and keep hot in the oven until all are made. For the salmon, cut into 0.5cm crosswise strips. Dust in a little plain flour. Put the paprika, flour, salt and beer into a medium bowl and whisk hard for about 35 seconds. Using tongs, dip 1 piece of fish at a time into the batter. Lift and let the excess drain off. Lower each strip into the hot oil, cooking 3 at a time for 1 1/2 to 2 minutes or until golden and crisp. Remove with a draining spoon and keep the cooked fish hot on a wire rack on a roasting tin in the oven until all the goujons are cooked. Serve with celeriac chips and a wedge of lemon or lime.

RECIPE CLARE FERGUSON
STYLING KAREN AKHTAR
PHOTOGRAPHS EMMA LEE
FEBRUARY 2009


** celeriac - is also known as celery root, turnip-rooted celery or knob celery.

Parmesan Bread and Butter Pudding

Soufflé-like and baked to a pleasing crust, this dish can be made with any white square-cut bread and relies for its outstanding flavour on superb Parmesan cheese. Ideally, grate your own.

SERVES 6
10 medium-thick slices square white bread (about 450g)
75g soft butter at room temperature
120g Parmesan cheese, finely grated
6 large free-range eggs
300ml double cream
300ml milk
1⁄2 tsp fine sea salt
1⁄2 tsp freshly ground white or black pepper

Spread the bread slices on one side with butter, keeping back a little. Use the rest to grease a 1.25-litre heatproof baking dish, ideally oval or rectangular, and 5cm or 6cm deep. Use half the cheese to make cheese sandwiches, pressing tops on firmly. Slice off and discard the crusts. Quarter the sandwiches diagonally and arrange in the dish, points up. Whisk the eggs, cream, milk, salt, pepper and half of the remaining cheese. Pour 600ml of this liquid slowly over the sandwiches to cover evenly. Pre-heat the oven to 180°C, Gas Mark 4. Leave the sandwiches for 15 minutes to soak, then pour on the remaining savoury custard and sprinkle with the rest of the cheese. Bake towards the top third of the oven for 45 minutes or until the pudding is puffed, deeply browned and smells intensely cheese-scented. Serve hot.

RECIPES CLARE FERGUSON
STYLING KAREN AKHTAR
PHOTOGRAPHS PETER CASSIDY
NOVEMBER 2008

Papaya Atchara

INGREDIENTS:
1 cup coarse salt
1 head garlic
20 or more native onions
2 red sweet bell pepper
2 green pepper, sliced
green papaya

PROCEDURE:

Grate green papaya and for every 8 cups of grated papaya, add 1 cup coarse salt. Work with hands and express the juice. Wrap papaya by handfuls in a cheesecloth to express the juice better. Soak in plain vinegar overnight. The next day express most of the vinegar of the papaya. Mix the rest of the ingredients together and pack loosely in clean jars. Make a syrup out of vinegar sugar and salt.

Sour pickle - 1 cup vinegar to 1/2 cup sugar and 1 tsp. salt
Sweet/sour pickle - 1 cup vinegar to 2/3 cup sugar and 1 tsp salt
Sweet pickle - 1 cup vinegar to 3/4 cup sugar and 1 tsp salt

Boil the syrup once or just long enough to melt the sugar and salt. Cool a little and pour into bottles of prepared vegetables. Remove air bubbles. Seal tightly.


*** To make your atchara more appetizing add some pineapples, raisins, carrots and or garlic.

December foods

PUTO PAO


Dimsums are great for snacks, and as a business, they require minimal capital and are easy to make.

Generally, even if you make a high markup for your putopao, you should have a competitive advantage over vendors selling then in the malls. When you sell them to your neighbors, in particular, you can always price them lower because of your much lower distribution and overhead costs.

Start-up capital is 320 for 30 pieces of putopao, and time to finish is 1 hour.

Materials Needed:

* Wooden Ladle or whip
* Spatula
* Measuring spoons and cups
* Kitchen weighing scale
* Serving tray
* Pressure cooker or casserole



* Bowls
* Ladle
* Steamer
* Knives
* Gas stove
* Wok or skillet

You can buy the ingredients at the supermarket or public market; the rest you’ll probably already have in your kitchen. You’ll need around P160.

Ingredients:

Putopao is a bun with asado toppings or fillings. To make it, you’ll need the following ingredients:

* 1/2 kg all-purpose flour (P30/kg)
* 250 g white sugar (P38/kg)
* 1/4 cup baking powder (P8.50/50 g)
* 2-1/2 cup water
* 3 tbsp or 30 g melted butter (P20/bar of 225 g)

For the asado, on the other hand, you’ll need the following ingredients:

* 1/2 kg of ground lean pork (P135/kg)
* 1 piece laurel leaf (P0.50/3 pcs)
* 1 piece star anise (P5/pack)
* 1/2 cup or 112 ml of soy sauce (P5/200 ml pouch)
* 1/2 cup water
* I/2 cup or 125 g of white sugar
* 1 tsp or 2g cornstarch (P10/100g)
* 2 cloves garlic (P5 per 3 bulbs; each bulb has about 10 cloves)

Procedure

1. Start by cooking the asado. While preheating the pan or a skillet over low heat, mince the garlic. Once the pan is hot enough, put all the ingredients together. Mix until the meat is cooked and becomes tender. Discard the star anise and the laurel once the meat gets tender. (The star anise and laurel leaf are only meant to givea savory aroma to your dish.)

2. So the meat won’t become crispy, don’t saute or braise it. Cook it only in water and soy sauce. Let the meat absorb all the liquid until it dries out. After that, turn off the stove and set the cooked meat or asado aside. This asado can fill four sets of your bun recipe. Let it cool and start doing the buns.

3. Get all the dry ingredients and mix them in a bowl. Then add water. Using a wooden ladle or whip, dissolve all the ingredients. Continue mixing them until you achieve a smooth texture. Then add the melted butter (you could also use cooking oil as an alternative). Mix. You’ll know when the mix is ready for steaming when there are no lumps left.

4. Afterwards, get the ounce-size molds. Pour in the mixture until each mold is three fourths full. Put one teaspoon of the asado on top. If you want to make it a filling, then fill the mold a quarter full and put one teaspoon of asado. Then pour in the mixture until it is almost full. Arrange the molds in the steamer, which should contain enough water. Steam for 30 minutes in boiling temperature.

5. Make sure there’s enough water to steam your putopaos. After 30 minutes, take off the putopaos from the molds. Your yield for this set should be 48 pieces.