Wednesday, December 9, 2009
* 8 eggs, separated to whites and yolks
* 190 g sugar
* 95 g flour
* 55 g corn starch
* 45 g butter, melted
* 1 tsp vanilla extract
* 1 mixer with whisk attachment
* 1 rubber spatula
* 1 spring-formed pan, 26cm diameter, lined with parchment
* 1 bowl
* 1 sieve
* 1 wooden skewer
* 6 to 8
* Preparation Time:
* 10 minutes
* Cooking Time:
* 1 hour 40 minutes
* Oven Temperature:
* 180° c - 360° f
Step 2: Preheat the oven
The first thing that you need to do in preparing your sponge cake is to set your oven to 180°C, 350°F or gas mark 4.
Step 3: Mix the egg yolks
Place the egg yolks into the mixer and mix them on a high speed until creamy. After a minute, add about 2 tbsp of sugar. Continue to mix for a few minutes more until the mixture becomes thicker.
You can now add the vanilla extract. Keep mixing until the mixture becomes double that of its original volume. Now turn off the machine and transfer the egg yolks to a separate bowl.
Wash your mixing bowl and the attachment well in preparation for whipping the egg whites.
Make sure that the mixer attachment and bowl are washed extremely clean at this point. If not, any fat that remains on these utensils will affect the whipping of the egg whites. Make sure your things are spotless!
Step 4: Whip the egg whites
Place whites into the clean mixer bowl. Beat them on high and let them whip until they become white and frothy. Now slowly add the sugar a bit at a time. The whipped egg whites mixture is ready when it clings to the beater attachment but does not drip. Once the mixture is nice and stiff, turn off the mixer.
Step 5: Combine yolks and whites
Now you can introduce the egg yolks to the egg whites mixture. Add the whipped egg yolks into the egg whites and fold them in with the rubber spatula. Make sure not to over-mix.
Step 6: Complete the batter
Next, we need to introduce the flour and corn starch to the eggs. Start by combining the flour and the corn starch in the sieve and using your hands, slowly sift it into the mixture. Sifting the flour will increase the amount of air in the cake, helping to make it even lighter.
Fold it all together remembering again not to over-mix and then add the melted butter to the batter, combining it in briefly.
Step 7: Bake
Using your rubber spatula, you can now transfer the batter into the lined spring-form pan. Spread the batter evenly with the rubber spatula and give the pan a few good shakes to remove any air pockets that might remain.
Now put the cake into the oven and allow it to bake.
Step 8: Remove the cake
After around 30 minutes, test the cake to see it is ready. Insert a wooden skewer into the centre of the cake. The cake is ready when the skewer comes out free of batter. Now set it aside to cool before removing it from the pan.
Once the cake is totally cooled, take a sharp knife and run it around the outside of the cake. Now remove the spring-form pan and there you have it, your sponge cake.
Step 9: Serving Suggestions
Although sponge cake can be eaten as it is, it can be used as the base for many different layered cakes. We hope you enjoy your sponge cake ^0^
Thursday, September 10, 2009
Philippine Ilocano dish.
Grill all the pork.
Mix everything in a bowl.
Wednesday, August 26, 2009
* 4 cups water
* 2 cups quick-cooking oats
* 2 medium bananas - sliced into thin coins
* 1/2 cup non-fat sweetened condensed milk
* 1/2 teaspoon cinnamon
In a large sauce pan, bring the water to a boil.
Add the oats. Immediately reduce heat to medium. Cook for one minute - stirring often. Remove from heat.
Add the banana slices and condensed milk to the oats and stir to mix. Cover the pan and let it set for 2 or 3 minutes, or until desired thickness is reached.
Serve warm, sprinkled with cinnamon. Top with chopped walnuts or pecans and a splash of cold milk for a nice final touch.
My kids love this. They ask for it just as much as they do store-bought cereals. I hope you like it too.
Thursday, August 13, 2009
* 1 1/2 tablespoons butter shortening, melted
* 3 tablespoons of original breading flour
* 2 tablespoons all-purpose flour
* 1 (10 3/4 ounce) can campbell condensed chicken stock
* 1 (10 3/4 ounce) can water (use chicken stock can)
First we are going to make a roux with the melted shortening (butter) and 1 1/2 tablespoon of *breading flour.
Cook this over low heat for 10 to 15 minutes or until the roux browns in color to resemble a nice milk chocolate color.
Once the mixture turns brown remove it from the heat and add the remaining flour stirring to make a paste. Slowly add the liquid (s) whisking together the paste and liquid.
Bring the mixture to a boil and boil for 2 minutes reduce the heat and allow the mixture to thicken which should take about 3 to 5 minutes. Stirring constantly. Mixture will burn if left unattended.
*That is just the flour that you use to bread the chicken with.
Saturday, August 8, 2009
* 2 lb ube (purple yam) (you can also buy powdered ube from Asian stores)
* 250 g sugar
* 1 cup sugar (or as desired)
* 1 can condensed milk
* 2 cups coconut milk
Boil yam until tender and cut into cubes, then grind in a food processor with sugar and coconut milk (if you have the powdered variety, mix ingredients). Transfer to a sauce pan, add the condensed milk (if starting from fresh) and cook over a low fire, stirring continuously. Continue stirring until the mixture turns into a thick paste and separates from the pan. Transfer to a shallow platter or pan and allow to cool. Serve.
* 2 cup all purpose flour
* 1 teaspoon salt
* 1/2 cup corn oil
* 1 tablespoon water
* 3 1 /3 cup buko, young coconut
* 1/2 cup white sugar
* 1/2 cup evaporated milk
* 1/4 cup cornstarch
* 1/4 cup cheese, grated
To prepare the crust, combine flour and salt. Blend in oil thoroughly using a fork. Sprinkle with water. Continue "cutting" with a fork until flour mixture forms tiny lumps. Form flour mixture into a ball. Divide dough into 2 equal portions. Roll out to make 2 crusts. Cover bottom of pie pan with one crust. Cut excess. Prick pastry all over with fork. Bake in preheated oven at 450°F for 12-15 minutes or until golden brown
Combine all ingredients except cheese and cook over low heat. Continue stirring until thick. Pour mixture into pastry-lined pie pan. Top filling with the second crust. Seal ends all around with a fork. Bake at 400 °F until crust turns golden brown. Sprinkle grated cheese on top. Bake for additional 5 minutes. Serves 8
* 4 eggs, well beaten
* 2 cups coconut milk
* 1 cup sugar
* 1/4 cup melted margarine
* 2 cups rice flour
* 2 tablespoons baking powder
* 1/2 teaspoon salt
* 1/4 cup coco cream, 1/4 cup sugar for topping
Add sugar to beaten eggs.
Combine salt and flour; add to egg mixture.
Add melted margarine, coconut milk, and baking powder.
Pour into banana leaf-lined mold.
Bake in 375 degrees Fahrenheit oven.
When half-done, take it out from the oven and brush top with coconut cream and sugar and bake until golden crust is formed.
Yield: 3 large bibingkas.
* 1 cup flour
* 1 cup brown sugar
* 2 cups water
* 1 tsp lihiya (lye)
* yellow food color or atsuete
* grated niyog (coconut meat)
Kutsinta Cooking Materials:
* muffin pan
Kutsinta Cooking Instructions:
* Half-fill the steamer with water and boil.
* In a bowl, mix all ingredients except for the grated niyog. Stir well and pass the mixture through a strainer.
* Pour the mixture into each of the mold in the muffin pan. Place muffin pan in the steamer and steam for 10 to 20 minutes.
* Cool before transferring to a tray. Serve with grated niyog on top
* Do not put grated niyog on top of kutsinta if you will not consume them immediately. This is to avoid them from easily spoiling.
Tuesday, July 14, 2009
3 egg (separate)
soft butter 20g
ihanda ang: mold tray with cooking paper on top.
How to: mix the egg hanggang sa mag foam sya, add sugar 2~3 times wag itigil ang pag mix, ilagay ang 1 yellow egg, patakan ng vanilla essence, then saka ilagay ang flour at i add ang butter. ilagay na sa mold na pinatungan ng cooking paper.
Bake for 35 mints, 160c
note: wag ka haluin kasi baka mag melt sya. kailangan malapad ang mold tray para after mabake ng sponge cake ay madali nyo syang mai roll.
How to: batihing mabuti ang cream at ilagay ang sugar ng 2~3 times saka patakan ng vanilla. set aside.
kapag na bake na po ang sponge cake hiwain sya ng pahaba mga 5 to six slice.then saka nyo po pahiran sa ibabaw ng cream na ginawa nyo.
at kuhain ang isang pice na hiniwa at saka i roll, pag dugtungin nyo lang po ang mga na slice nyong cake para mag porm sya ng big roll size.
depende po kung anong gusto nyong style ng cake.pwede rin pong ganito.
kayo na po ang bahala kung ano ang gusto nyong ilagay sa loob ng roll cake, pwede pong maglagay kayo ng sarisaring fruits or chocolate cream, ect. ito pong b-day cake ni hubby ang anak ko pong 3 years old at 13 years old ang gumawa pinag tulungan po nilang dalawang magkapatid...bale nasa tabi lang nila ako para ituro kung ano-ano ang kanilang gagawin.
Niluto kong handa para sa b-day ni mr. very simple lang... kasi kami kamilang naman sa bahay ang kakain.next day ng b-day ni hubby nag celebrate ulit kami with his mother naman kumain kami sa BRONCO BILLY western restaurant, favorite place to eat ni hubby, dyan! kapag kami pumasok wala akong naririnig na negative comments from him,...kasi masyadong urusai (maingay)sa panglasa ang hubby ko.... Kapag ang mga bata at ako ang me b-day si mr ko ang nagluluto halos lahat ng putahe, pero kapag sya ang me b-day ako ang nagluluto para sa kanya! mas hilig kasi ni hubby ang magluto, ako di masyado moody ang pagluluto ko. nyehehe! SILIP nalang kayo! kaun tayo!!!
talbos ng kamote
salt n` dash of pepper
one small cup of water
pagkaing pinoy uhmm...yummy! miss na namin ang mga pagkain pinoy, kaya pag nakakakuha kami ng mga gulay na madalang lang makain dito sa japan nagluluto agad kami ng lutong pinoy. sa ganon hindi mo na gaanong ma mimiss ng husto ang pagkaing pinoy. KAIN PO TAYO!
Sunday, March 22, 2009
Tuesday, March 10, 2009
2 small chicken breasts
2 litres chicken
1 small cabbage
3 medium carrots
1 large stalk celery
1 large onion
250 g Miki noodles
3 pcs. cloves
2 laurel leaves (bay leaf)
1 tbsp. oregano
salt to taste
Toppings and condiments:
3 hard-boiled eggs, sliced into 6 sections each
3 heads crushed fried garlic (approx)
2 stalks spring onion, thinly sliced or chopped
ground black pepper
Mami Cooking Instructions:
Chop one carrot and a quarter of the cabbage.
Julienne the rest of the carrots and thinly slice the cabbage.
In a pot, cover chicken in stock or plain water.
Season with half a teaspoon of salt, whole peppercorns, 3 cloves, laurel and oregano.
Add chopped carrots and cabbage. Let it boil till chicken is tender.
Take out chicken so as not to overcook.
Debone and return bones to the stock.
Keep it on a low simmer till serving time.
In a separate pot, boil around a litre of water.
Drop the fresh noodles and let it come to a rolling boil.
Take out the noodles as soon as tender but still with some resistance or al dente.
Wash the noodles in cold or tap water. Drain.
In the same pot used to cook the noodles, pour in one or two servings worth of the chicken and vegetable broth, half a cup of the julienned carrots and thinly sliced cabbage.
Boil for 2-3 minutes then add the noodles and pieces of chicken. Pour into bowls as soon as it boils.
Garnish with the toppings and season with the condiments as desired.
Monday, March 9, 2009
With instant yeast, you skip the step of dissolving the yeast in warm water. It is more finely ground than active dry yeast and therefore absorbs moisture much faster. As the name implies, instant yeast also works more quickly than its counterpart.
Another difference is that when using instant yeast with gluten bread, only one rise time is needed and the dough is not punched down. That’s not significant to us gluten-free bread bakers because our dough only requires one rise time anyway.
If you are following a recipe that calls for active dry yeast, use about 25% less of instant yeast. Mix the yeast in with the dry ingredients and combine the wet and dry ingredients according to the instructions.
Bread machine yeast is easily found at grocery stores. I buy vacuum packed instant yeast from BJ’s wholesale club. SAF Instant Yeast is one brand I have used. Once I open the pack, I put some into a small container I keep in the refrigerator and the rest of the package I close, put it in a zip lock bag, and store it in the freezer.
You’ll notice that my recipes use instant yeast. If you don’t have instant, you will have to dissolve the yeast in the warm liquid. You may also want to increase the amount of yeast a little. If you haven’t given instant yeast a try yet, I hope you will soon. I think it will quickly become your preferred type of yeast.
this information i copy from http://www.glutenfreehomemaker.com/
Sunday, March 8, 2009
- 1 can evaporated milk
- 1 ltr fresh milk
- 1 can condensed milk
- 1 cup apricot
- 2 cups of fruits cocktail
- 110g cornstarch
- 120g sugar
1/5 kilo macaroni noodles
2 to 3 pieces, medium sized carrots
1 big chicken breast
500 ml of mayonnaise
1 can (836 g) pineapple chunks or tidbits
1 big white onion, finely chopped
1/2 cup sweet pickle relish
3 hardboiled eggs, diced
1 cup diced cheddar cheese
1/2 cup raisins
salt and pepper to taste
Macaroni Salad Cooking Instructions:
1.Cook macaroni noodles according to package cooking instructions.
2.In a pot, boil carrots in water for 15 to 20 minutes or until cooked.
3.Drain carrots and let cool. Peal skin then dice.
4.Boil chicken breast in water with salt. Drain chicken breast, then shred in 1 inch lengths
5.Drain pineapple chunks or tidbits.
6.Combine all ingredients while adding salt and pepper, to taste.
7.Refrigerate, then serve.
2 cups macaroni
2 small cucumbers, chopped
2 tomatoes, chopped
1 green bell pepper, chopped
1 onion, chopped
salt to taste
ground black pepper to taste
1 3/4 cups creamy salad dressing, e.g.
1/4 cup milk
1.Cook macaroni pasta in a large pot with boiling salted water until al dente. Rinse with cool water and drain.
2.In a large bowl add the chopped cucumber, tomatoes, green bell pepper, and onion.
3.Blend the milk and creamy salad dressing together in a small bowl until smooth and to your liking of thickness.
4.Add cooled pasta and salad dressing mixture to large bowl of chopped vegetables. Add salt and pepper to taste.
5.Refrigerate until chilled. Serve.
Thursday, March 5, 2009
- 4 1/2 cup flour
- 3 cup milk
- 3 1/2 tbsps baking powder
- 2 1/2 cup sugar
- 3 tsps vanilla
- 4 eggs
- food coloring
Sunday, March 1, 2009
- 2 pitso ng manok (ilaga at himayin)
- 1 can coconut milk
- 5 potatoe
- 2 carrots
- 1 bigkis na string beans
- 1 tsp turmeric powder
- 1 sibuyas
- 1pcs bawang (dinikdik)
- luya (hiwaing pahaba)
- salt pepper to taste
- 2 cups water
Wednesday, February 25, 2009
1)add; yolk,cocoa powder , sugar and milk
Tuesday, February 24, 2009
- 3 eggs
- beans (green peas will do as substitute)
- carrots ( you can decorate it like forming shapes)
- some vegetables will do according to ur taste
- chicken diced or small cut
- 500cc dashi (made from katsuboshi or any will do, you can used also knorr cube)
- kamaboko slice
- shoyu for seasoning
- mushrooms ( u can use shimeji)
Wednesday, February 18, 2009
2 can sardines in tomato sauce (ligo etc)
2-3 cups all purpose flour
pepper to taste
salad oil for frying
Paraan ng pagluluto:
ihiwalay ang sauce sa sardinas (itabi ang sauce) sa sardinas puwedeng buo sya or dudurugin ang sardinas (depende po kung ano gusto nyo), i- mix ang chopped onions, salt and pepper, at all purpose flour and eggs and mix well...
magpainit ng fry pan at ilagay ang salad oil ... iprito ang mix ingredients using tablespoon for scooping (hamburger size)
serve hot; (pwedeng gawing dip ang sauce ng sardine) good for three person
boiled corn kernels that are intentionally overcooked so that they are literally bursting out of their skins (also has the result of puffing up of corn), sugar, grated coconut and evaporated milk. salt to taste.
To make, the vendor starts by taking out a clean plastic cup and scooping out some boiled corn, then he adds a little bit of grated coconut and a touch of sugar, tops the cup up with more corn, sprinkles more sugar on top and adds evaporated milk. If you want to eat it immediately he gives you a spoon and you can munch away.
Binatog actually is one of my favorite food on my childhood days and even now. But lately I notice that it's hard to find a Binatog vendors nowadays
5 pcs BANANA
Bake at 180c for about 35 minute
Tuesday, February 17, 2009
Sunday, February 15, 2009
1. batihin ang itlog ilagay sa bukod na lalagyan
Wednesday, February 11, 2009
mix it all up and marinated the pork overnight. its ready to cook the following day. cheers.
pag samahinlang po lahat ng sangkap. uhhm yummy! meron na po kayong masarap na sawsawan ng pork bbq nyo. lasang pinoy po iyan.
Monday, February 9, 2009
Wednesday, February 4, 2009
2 sm. onions
Mix all Ingredients
1 head lettuce torn into bite pieces
Chill tomatoes and lettuce separately. Fry bacon until crisp. Set aside. Brown bread cubes in bacon fat. Set aside. Just before serving, toss ingredients in dressing, leaving some of bacon, croutons, cheese and tomatoes for garnishing.