Sinigang na Bangus sa Bayabas

Sinigang na Bangus sa Bayabas

• 1 medium milkfish (bangus), cleaned and scales removed and sliced into steaks
• 2 cups baby spinach
• 4 to 6 pieces guava (ripe)
• 8 pieces okra
• 1 small onion, wedged
• 2 medium tomato, wedged
• 2 pieces Jalapeno pepper
• 2 tablespoons fish sauce
• 1 teaspoon ground black pepper
• 4 to 5 cups water

Cooking Instructions

1. Pour the water in a cooking pot. Bring to a boil.
2. Put-in the guava, tomato, onion, and whole peppercorn. Let it boil. Continue to boil (covered) for 15 minutes or until the guava and vegetables are soft. You may add more water if needed.
3. Using a fork of potato masher, mash the guava and vegetables inside the cooking pot to extract the flavors. This is an optional step, be extra careful.
4. Pour-in the fish sauce. Stir.
5. Add the milk fish. Cook for 5 to 10 minutes in medium heat.
6. Add the okra and Jalapeno. Continue to cook for 5 minutes.
7. Put-in the spinach. Cover the cooking pot. Turn the heat off. Let the spinach stay in the pot for 5 minutes.
8. Transfer to a serving bowl. Serve.
9. Share and enjoy!

source : panlasang Pinoy

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Puto Pao – Asado Style

Puto Pao – Asado Style

Note: Below recipe can make up to 50 pcs of puto pao.

Ingredients:

For the filling
* 1/2 kilo ground pork
* 25 pcs. boiled quail egg
* 1/2 head garlic, chopped
* 1 cup pineapple juice
* 1/2 cup red wine
* 1 pc. star anise
* 1/2 cup cornstarch
* 1 tbsp. sugar
* cooking oil
* salt

For the batter
* 4 cups all purpose flour
* 4 tbsp. powdered milk
* 4 tbsp. baking powder
* 1 1/2 cups white sugar
* 3 cups water
* 1/4 cup butter

For the toppings
* 1/4 cheddar cheese,
* 2 salted eggs

Puto Pao Cooking Instruction – How To Make Puto Pao:

For the filling:

1). In a sauce pan, place and stir fry garlic until fragrant, add in ground pork and stir cook for 3-5 minutes.

2). Add in red wine and stir cook for another 2-3 minutes.

3). Now add in pineapple juice, sugar, staranise and 1 cup water, bring to a boil and simmer for 10-15 minutes or until the liquid is reduce to half.

4). Add in cornstarch diluted in 1/2 cup of water and boiled egg, stir cook for another 2-3 minutes.

5). Season with salt to taste. Remove from pan and set aside.

For the batter and steaming:

1). In a big bowl, shift all purpose flour, milk powder, baking powder and sugar. Slowly whisk and blend in water. Now whisk in butter until fully blended.

2). Fill 1/4 full the cupcake moulds with batter. Put in the middle of the mould half quail egg and 1 tsp of the filling then fill in more batter to nearly full. Top with strips of cheese and salted egg.

3). Repeat the process for the rest of the cupcake moulds. Arrange filled moulds in a steamer, place cheesecloth in between each tray to avoid water drips. Put enough water and 1 tbsp of vinegar on the steamer and steam for 20-25 minutes.

4). Remove from tray and mould. Served warm.

Steamed millet cakes with chocolate sauce (budbud kabog)

• 500 g (2½ cups) hulled millet (see Note)
• 1.8 L coconut milk
• 330 g (1½ cups) caster sugar
• 6 banana leaves (see Note)

Chocolate sauce

• 100 g dark chocolate (70% cocoa solids), chopped
• 100 ml milk
• 1 tbsp brown sugar
•  

Cooking Instructions:        

1.  Rinse millet in water, then drain. Place coconut milk in a large, deep saucepan and bring to the boil over medium–high heat. Gradually add millet, stirring constantly for 2 minutes or until millet starts to swell in size. Reduce heat to low, cover with a lid and cook, stirring occasionally, for 10 minutes or until liquid has almost been absorbed. Stir in sugar, then cook, covered, for a further 3 minutes or until liquid is absorbed and millet is tender. Remove from heat and cool slightly.
2.  Meanwhile, to prepare the banana leaves, working with one leaf at a time, pass each side over a high flame until starting to wilt, then wipe with paper towel. Remove centre veins from leaves, then cut leaves into 15cm squares. Reserve any leaf scraps and tear into thin strips to use as string to secure parcels.
3. Place heaped tablespoons of the millet mixture along one end of the banana leaf square. Roll over to enclose, then fold in the sides and roll up completely to form a cigar shape. Use a strip of leaf to secure the parcel. Repeat with remaining millet mixture and banana leaf squares to make about 50 parcels.
4. Fill a wok or large saucepan half-full with water, place a bamboo steamer on top and bring to the boil over high heat. Working in batches if necessary, stack budbud kabog in steamer and cook for 70 minutes, topping up with water if necessary, or until millet is very soft. Remove from heat and cool slightly.
5.  Meanwhile, to make chocolate sauce, place chocolate, milk and sugar in a heatproof bowl, and set over a saucepan of gently simmering water, making sure the bowl doesn’t touch the water. Cook for 1 minute or until chocolate starts to melt. Remove bowl from heat and whisk until smooth.
6. Open budbud kabog, drizzle over chocolate sauce and serve warm in banana leaves.

Notes

• Hulled millet is available from greengrocers, select delis and health food shops.

• Banana leaves are available from Asian food shops and select greengrocers.

source : www.sbs.com.au

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Pandesal

Pandesal

Emperor Hard Wheat Flour	100	1000
Water	50	500
Sugar	18	180
Shortening	5	50
Salt	1.5	15
Bake Best Instant Yeast	1	10
Bake Best Bread Improver	0.4	4
Total Dough Wt.		1759
Yield: 87 pcs.		-
Dough Weight: 20 grams/pc.			-

PROCESS: No Time Dough

Cooking Instructions:

• Combine Emperor Hard Wheat Flour, Bake Best Instant Yeast and Bake Best Bread Improver in a mixer.
• Dissolve sugar and salt in water and pour into the flour mixture. Mix for about 2 minutes.
• Add shortening and continue mixing until fully developed.
• Form into a baston then roll in bread crumbs.
• Rest for 45 minutes to 1 hour, then cut into 20-gram pieces or desired weight.
• Proof for 1 hour or until double in size.
• Bake at 180°C until golden brown or until done.

source : san miguel mills

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.