Sunday, March 22, 2009

Special Pandesal

my finish product.

1/2 kilo all purpose flour

6 tbsp sugar

1/2 tsp salt

3 tbsp melted butter or oil

1/4 cup milk

1/2 tbsp dry yeast

1/2 cup warm water

1 L egg

bake for 150c to 15-18 minutes

Tuesday, March 10, 2009


Mami-Style Miki:
2 small chicken breasts
2 litres chicken
vegetable stock
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

  • calamansi slices

  • ground black pepper

  • fish sauce

Mami Cooking Instructions:

Cooking will be a bit faster if you have chicken or vegetable stock but it is not necessary. Even it is available, the chicken breasts would still have to be parboiled and if it is not, then the water used to boil the chicken can be used as stock.

  • 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

    Instant Yeast vs. Dry Yeast

    Instant yeast, which is also known as rapid rise yeast or bread machine yeast, has become the type of yeast I always use. Why? It makes bread baking easier and the results are just as good as with active dry yeast.
    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

    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

    HOW TO:

    1.add condensed milk, evaporated milk, sugar and 1/2 ltr. fresh milk then put in together in sause pan don't boil used medium heat. 1/2 ltr fresh milk unto separated bowl then mix the 110g corstarch mix well

    3. add num 2 and num 1 stirwell and add remaning ingredients until steaky

    4. place it into a mold.

    Chicken Macaroni Salad

    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.

    Macaroni Salad

    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.

    Miracle Whip ™
    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

    1. mix dry ingredients together

    2. beat eggs, milk and vanilla

    3. add the dry ingredients gradually until it become amooth

    4. pour into small non stick muffin tins about 3/4 full

    5. steam for 10 mnts until the toothpick inserted comes clear

    6. add some grated cheese on top

    7. cover it again for about 1 mnts until the cheese become melted serve it while its hot.

    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

    igisa ang bawang, sibuyas,luya

    isunod ang carrots at potato then add 2 cup of water

    pagmalapit ng maluto ang unang sangakap, ilagay na ang mga natitirang sangkap then takipan ang kawali hanggang sa maluto :)

    serve for 6 person


    1/4 kilo coconut (250g)

    1 bar melted butter

    4 egg yolk

    4 egg white

    1/4 flour

    1 can condensed milk

    1/4 cup sugar

    1). i mixer ang egg white

    2).paghaluin ang mga sangkap egg yolk, sugar, condesed milk

    3). then saka po ilagay ang num 2 n' 1 sa flour

    4). last i add ang coconut haluing mabuti

    i bake lang po sa moderate oven