Roll Cake

Sponge:
3 egg (separate)
sugar 75g
flour 60g
cocoa 10g
vanilla essence
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.


Cream
cream 200ml
sugar 40g
vanilla essence

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.

July 2, 2009

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!!!

paksiw na talbos ng kamote

talbos ng kamote
fish
ginger
tomato
onion
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!

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

PINOY MAMI NOODLES

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

and

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.