July 27, 2013

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ENSALADANG AMPALAYA (BITTERMELON SALAD)

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Ingredients:

2 medium sized ampalaya
2 pcs. Medium ripe tomatoes, sliced
1 regular sized onion, sliced
Salt to taste
1 tsp Sugar
¼ cup Cane Vinegar

Procedure:

1. Put water and sprinkle with salt in a crystal/plastic bowl.
2. Wash Ampalaya and remove seeds.
3. Sliced thinly and soak in water with salt.
4. In a bowl, dissolve sugar in cane vinegar.
5. Drain Ampalaya. Sprinkle with salt. Using a wooden or plastic ladle, add in all ingredients and mix well.

July 27, 2013

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PANDESAL

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Ingredients:
Bread flour (50 kg)
Water (27.5 kg)
Refined sugar (9 kg)
Vegetable shortening (2.5 kg)
Salt (0.86 kg)
Instant yeast (0.38 kg)

Procedure:

    1. Preheat oven at 175°C (350°F)
    2. Mix all ingredients.
    3. Knead the dough, place in bowl, cover with damp cheesecloth and leave for two hours.
    4. Punch dough to remove air.
    5. Divide the dough into 16 equal portions (about 550 grams per piece).

    July 27, 2013

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    HOPIANG BABOY

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    Water Dough Crust:
    3 cups all purpose flour
    1/3 cup sugar
    ¼ cup Pork lard, refrigerated
    ½ cup water
    1 tsp food color either red or yellow

    Blend flour and sugar and cut in lard. Add water gradually and the food color. Form into a dough, like ball and refrigerate for one hour.

    July 27, 2013

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    HOPIANG DICE

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    Dough:
    3 cups All Purpose Flour
    1/4 cup White Sugar
    1/2 cup Vegetable Oil
    3/4 cup Water
    1/2 Cup Margarine, non-hydrogenated
    I T Vanilla
    golden yellow food color

    *Combine all ingredients. Knead to form a dough.
    Equally divide the dough into 64 pieces .
    If you prefer, larger dice; just divide the dough into 32 pieces.

    July 27, 2013

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    HOPIANG MUNGGO

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    Filling:
    1 8-ounce package dried yellow mung beans (canned red or black beans can be substituted)
    1/2 cup sugar, more or less, to taste

    First dough:
    1 cup Gold Medal all-purpose flour
    1/3 cup vegetable oil

    Second dough:
    2 cups Gold Medal all-purpose flour
    3 tablespoons sugar
    1/2 cup vegetable oil
    1/2 cup water

    Glaze:
    1 egg, beaten

    July 27, 2013

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    LATIK (FRIED COCONUT CURD)

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    Ingredients:
    4 cups freshly grated coconut
    2 cups of warm water

    Procedures:
    1. In a large mixing bowl, mix the grated coconut with warm water. Extract the coconut juice using a cheesecloth. Repeat 2x.
    2. Bring the coconut mixture to a boil and cook until mixture is dry, about 20-30 minutes.
    3. The water will evaporates and what is left is the coconut oil and coconut milk curd.

    July 27, 2013

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    PUTONG PUTI

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    Putong Puti Ingredients
    2 cups rice, soaked and ground with
    2 1/2 cups water
    1 1/2 cups white sugar
    3 teaspoons baking powder
    1/2 teaspoon salt