Pan de Panda

Dimsum Stir Crazy

2011-07-08T02:22:00.000+08:00

One of my crazy theories is that when you have Chinese blood, no matter how insignificantly small it may be, can give you unusually strong craving for noodles, and in my case, dimsum too. My grandparents, as far as I know were not Cantonese, so my dimsum craving has a deeper connotation I suppose.

Because I have given up eating pork it has been doubly hard for me. I am also avoiding shrimp so dimsum really should be dead to me but there are evenings when I just dream of succulent hakaw and well-made siew mai. I will not even venture to start on paos. All my experimentation in making a vegetarian siew mai has reached a dead end. A chicken substitute for the pork is not very satisfying so I have given up for now.

Going through my Mom's Dimsum recipes is like dangling a cigarette in front of someone trying to quit, but I am imagining the taste. It's enough for now.

Hurray For Green Lantern!

2011-07-05T08:26:00.015+08:00

No doubt Marvel fans will want to tear me apart for saying this, but as a kid I always thought that Green Lantern was the coolest of super heroes. Maybe it's my predilection for green men and aliens but there was something about him that always gave me a thrill. During the dark ages of pre-computers and portable media players a comic book was enough to fuel young imaginations that took one to places that existed only in the mind of the author and now in yours. Cool.

I don't care and I will not read any review concerning the new Green Lantern movie. I saw it, I loved it and it is still playing in my mind. It was enough to bring back all my childhood fascination and I can't wait for the second installment. I'm so glad that they chose Ryan Reynolds to play Hal Jordan. His quirkiness and not-taking himself too seriously, in my opinion, gave the movie just the right amount of fun and light-heartedness (and a sense of wonderment) that is missing from most of the celluloid super heroes today. With the departure of Tobey Maguire from Spiderman it's good that I have something to look forward to again.

Image taken from Green Lantern Wikipedia

New Acquisitions: Hotel Bemelmans, Star Trek Vulcan's Forge and Akitas: A Complete Pet Owner's Manual

2011-07-04T23:10:00.001+08:00

Alright, I did try my best to limit my book buying to about 1 a week, but I swear, The book just literally screamed at me to buy it. It's Vulcan's Forge, for goodness sake! It's Leonard Nemoy on the cover folks and it's hard-bound to boot (not to mention it only set me back US1.50) so I just had to have it. Sarek was unspeakably good so I can't wait to get started on this one. It might have to wait though because D recently gave me Keith Richard's Autobiography and I don't want to hurt his feelings by telling him that I would rather learn about Spock's past than to read about Keith's drug taking.

Hotel Bemelmans I had to buy because I've always wanted a copy and I never managed to score one until now. Besides, this particular edition has an added intro by Anthony Bourdain, so it is extra delicious because of that. The Akita book I have no excuse. That face just turns me to mush every time I see it, whether in print or in the flesh. If we lived in an ideal world, with plenty of space, and I had the time and energy I would get one in a heart-beat. For now I will content myself with a book.

Just A Girl After All

2011-07-04T22:36:00.001+08:00

I have no excuse... I guess I am just a girl after all. After hewing and hawing and putting it off I decided to renew my domain name another year with google. I was all set to just junk the whole thing but I just couldn't stand the thought of all my hard work just disappearing into the web abyss.

Inspired anew by reading Anthony Bourdain and Peter Mayle I just had this urge to continue doing what I enjoyed doing in the first place. In fact I've forgotten all the petty reasons why I stopped writing in the first place. Censorship be damned, embarassing relatives aside, it's fun to write....

About Caramel Bars and Native Filipino Snacks

2011-03-26T10:56:00.000+08:00

Thanks to everyone who wrote to me and for that comment about "Native Filipino Snacks". Obviously I haven't written in Pan de Panda in a while (and I haven't been checking the comments), I apologize for the delay in responding. I am still compiling and testing recipes for Native Filipino Snacks so it is pretty much still in the back burner. Regarding the Caramel Bars, I did finish it and the end result was pretty good but still too expensive to be commercial. The ingredients and proportions are the same, I just tried a different method until I was satisfied with the result. It's a little time consuming but if you like fudgy and soft caramel bars then this is for you.

Here's the recipe:

Caramel Bars

1 1/2 cups butter
3/4 teaspoon salt
700 grams brown sugar
1 large eggs
350 grams all purpose flour
3/4 tsp baking powder
100 grams roughly chopped walnuts

1. Melt together the butter and salt over low heat. Add the brown sugar, cook and stir until the sugar looks almost like molasses. Be careful not to burn it. I burned it once and I actually liked it but not everyone did.

2. Remove the sugar mixture to cool a little, While still warm add the egg and beat like crazy until the mixture is light and fluffly.

3. Carefully fold in the sifted dry ingredients (flour and baking powder). Lastly add the nuts.

4. Scrape into three UNGREASED 9" square baking pans and bake in a preheated 325*F oven for 30 to 35 minutes. For even more fudgier bars use two pans but it may or may not spill over so use your discretion on this. Bake for about 10 to 15 minutes longer but cover after 35 minutes to prevent the top from becoming too dark. Do not overbake.

Cool completely before attempting to cut.

Food Network Best of the Best

2010-08-27T09:48:00.002+08:00

I've had this book, Food Network Best of the Best written by Jill Cordes and Marc Silverstein for a while but it's been buried under a more stimulating reading list that I forgot all about it. Jill Cordes and Marc Silverstein used to host the popular Food Network show Best of. My cookbooks badly needed sorting and labeling and that was when I unearthed my copy. It is one my cookbook reads for the month of August.

The book is well written and full of interesting tidbits about the restaurants and personalities that they encountered on the road. I liked their systematic presentation of their best picks. They began with New England, featuring all the best restaurants (from fine-dining to dives) based on their standards and some that their viewers got to vote on and the book ended with the Pacific. It's peppered with short commentaries and blooper mentions that would have probably funnier if you had actually seen them on tv. But I found the short explanations and sometimes history lessons behind the recipes and names of recipes are excellent ways to refresh and add to one's arsenal of food facts. For example, from the piece for O & H Danish Bakery in Wisconsin; "Originally, the Kringle was in the shape of a pretzel, or a sailor's knot, which in Denmark is a symbol for a bakery (they put a crown on top of it)." And it is always useful to know that the oldest continuously running restaurant in America is located in New England, so is the oldest candy company. The book is filled with many interesting and sometimes quaint recipes from selected restaurants that they have adapted and tested in their test kitchen. There was one recipe included in the book as is, the Conch Flyer Conch Chowder recipe from the Conch Flyer Restaurant and Lounge in Florida. Some of the recipes that I took note of (to include in my own "to-do" list) are: Osso Buco alla Gino adapted from Gino restaurant in New York; Brie Stuffed French Toast adapted from the Valley Green Inn in Pennsylvania; Sarah's Secret Flat Chocolate Torte adapted from Cakelove in Washington, DC; Hot Brown Frittata adapted from Lynn's Paradise Café in Kentucky; Eggs a la Creme adapted from Lafitte's Landing in Louisiana; Mississippi Catfish and Hushpuppies adapted from Taylor Grocery in Mississippi.

Some of the most memorable portions of the book was the section on the South. The description of these places (and the food) is delicious that it makes you want to just hop on a plane (or salivate over the book). Because my copy was published in October of 2004, hurricane Katrina had not occurred yet so it was doubly fascinating to note that they have preserved these New Orleans restaurants between the pages of this book, a New Orleans that (might probably) will never be seen again.

Keep the Peace, Be of Good Courage

2010-08-26T09:50:00.001+08:00

My Father and I were horrified as we watched, simultaneously with thousands of Filipinos the awful last few hours that ended in tragedy for some of the hostages from Hong Kong and the Hostage taker.

Filipinos have a very special affinity for Hong Kong, for most of us it's a favorite place to unwind, eat good food and shop. For me, it remains my most favorite place to just walk, walk and forget the daily grind. It is inevitable that because of the craziness of what happened that our relationship will be strained, that is only understandable and although it wasn't the whole Filipino race per se who was responsible for the bruhaha one can't help but feel the burden of trying to rectify the wrong done.

Right now since it is not in my power to make the investigation move forward in a way that will satisfy or at least answer most of the questions burning in everyone's mind and heart; I can only pray for the family of the victims that they may attain peace, be stronger in faith inspite of the heartbreaking, senseless situation they are in and though it sounds impossible now, that they will have forgiveness for the people directly responsible.

To all our brothers and sisters in Hong Kong, please keep the faith and know that God is with you and He is close to the broken-hearted and will turn everything around to what is good and perfect.

Hope in Jehovah; be of good courage, and He shall make your heart strong; yea, hope in Jehovah. Psalm 27:14

Thou wilt keep him in perfect peace, whose mind is stayed on thee: because he trusteth in thee. Trust ye in the LORD for ever: for in the LORD JEHOVAH is everlasting strength: Isaiah 26:3-4

The LORD is my light and my salvation; whom shall I fear? the LORD is the strength of my life; of whom shall I be afraid? Psalm 27:1

Do not be anxious about anything, but in everything by prayer and supplication, with thanksgiving, let your requests be made known to God. And the peace of God which passes all understanding shall keep your hearts and minds through Christ Jesus. Phil 4:6-7

NYPD and Pinoy Don at The Podium

2010-08-22T23:35:00.053+08:00

A gal's still got to eat. So despite the chaotic house and infrequent scribblings forks and camera were seldom idle.

NYPD at The Podium. We just couldn't resist asking if they had slices of pizza and as luck would have it, they did! so before catching the first showing of Angelina Jolie's Salt we sat down in one of their cozy old-fashioned booths and munched on 16" slices of pizza. Mine was the pepperoni and mushroom and D had the black olives with lots of garlic and hold the cheese please.

Killing time before the 2:30pm worship at CCF in St Francis Square found us at the 5th floor of The Podium once again, this time reading eagerly through the menu of Pinoy Don. I think, though I am not a 100% sure, they just might be the only remaining original restaurant in that row. It's been years and I was happy to note that although they have trimmed their menu considerably the items they retained are still the good ones plus they have added several goodies that are, in my opinion, pretty imaginative.

NYPD
5th floor of The Podium

16" Slice all flavors (includes one topping, and the cheese) P85
P20 extra for every topping added
The 12% VAT is included in the price and no service charge. Nice.

Pinoy Don
5th floor of The Podium

Bangus Belly Katsu (panko encrusted and deep fried bangus cutlets served with pinoy katsu sauce) P140
Osaka Maki (kani tempura, mango, lettuce, nori, tempura flakes and Japanese chili powder) P125
Kang Kong (all the frills asked to be removed and asked for extra garlic) P120
Green Tea Pandan (yummy) P75
Plus 5% service charge; VAT included in price.

Delayed Again

2010-08-13T22:52:00.000+08:00

Don't you just hate it when all your best laid plans are blown to bits due to circumstances that are beyond your control? I do, but sometimes these interruptions can also be a blessing. Although my blogging and life has been unceremoniously disrupted it was for a pleasant reason. After 40-odd years or so our house is finally being renovated. I'm excited because we are getting a new oven and can hardly wait to start baking in the house again. Since I am, so to speak, "on duty" almost everyday and with the house in shambles it's difficult to concentrate on blogging but I've been writing in the evenings, so one of these days I will sit down and organize myself like I used to. In the meantime I want to wait for the dust to settle before I get started again because I no longer want to write anything mediocre.

Mom's Easy Peach and Fruit Cocktail Refrigerator Cake

2010-07-29T12:29:00.000+08:00

My mom retired from baking at the same time that I seriously got into it. Lately I guess the baking bug has bit her again because despite the fact that she can't operate my large oven without me, she managed to bake using an ancient extra large oven toaster. Last week it was a pineapple upside down cake using a Maya Cake Mix as the base, it was delicious, my Dad liked it a lot. This week it's an even easier Peach and Fruit Cocktail Refrigerator Cake using store-bought mamon as the base.

I am ashamed to admit that I am a bit of a snob when it comes to baking and I hate, hate using mixes and pre-packaged bakery bought goods as the base of anything but my mom's creation was not bad. It was on the sweet side (because of the mamon) but if you can find a really excellent store-bought mamon, then if will make a world of difference. Or better yet, why not bake your own. The fruit need not be tinned peaches and fruit cocktail, I think mandarin oranges would make a fantastic and colorful alternative to the peaches. My mom placed the fruit cocktail in the middle (as a filling). Instead of fruit cocktail sliced pears would be nice paired with with mandarin oranges. Although not in season, fresh mangoes are another delicious alternative, for the top and as a filling. This is extra easy because my mom did not glaze the peaches with gelatin or any syrup so there is no melting and no brushing, minimal waiting time.

Mom's Easy Peach and Fruit Cocktail Refrigerator Cake
to make one 13x9x4” cake pan

8 pieces plain mamon
400 ml cream, chilled
1 can condensed milk
1 can fruit cocktail, drained
1 can cling peaches, drained and sliced

1. Slice 6 pieces of mamon crosswise to make 12 pieces. Slice the two remaining mamon crosswise and then cut into 8 slices like a cake, making 16 pieces, Set aside.
2. In a chilled bowl combine cream and condensed milk. Whip or beat with a wire whisk or mixer. Place in refrigerator.
3. Arrange 6 pieces of mamon (the top brownish part down) on the bottom of a 13x9x4”pan. Cover any exposed parts with half of the cut-up mamon (cut into smaller pieces if necessary). Make sure the brownish parts are placed down.
4. Divide the cream roughly into 3 parts. Slather 1/3rd of the chilled cream mixture over the mamon, making sure that all the surface is covered. Arrange the drained fruit cocktail over the cream. Top with another third of the cream mixture, mix evenly.
5. Arranged remaining 6 slices (sliced side down) over the cream, stuffing any exposed parts with the remaining small pieces of mamon. Press lightly down the mamon lightly but firmly. Smooth the remaining cream mixture over the mamon.
6. Arrange the sliced peaches decoratively over the cream. Keep in the refrigerator covered lightly with wax paper until ready to serve.

Recipes from the Baul: Auntie Corazon’s Blitz Torte

2010-07-29T04:09:00.004+08:00

This used to be a popular recipe from the 60’s. It was passed on to my mom from my Auntie Corazon from Cavite City. The name has an obvious connection to the war, but I never heard of this cake going that far back. I do know for sure though that it's delicious and a recipe that is treasured by the family.

Blitz Torte

Mix thoroughly:
½ cup soft shortening
¾ cup sifted confectioner’s sugar

Beat in:
4 egg yolks, well beaten

Sift together and stir in:
1 cup sifted flour
1 teaspoon baking powder
¼ teaspoon salt

Stir in:
3 tablespoons milk

Spread batter in 2 greased and floured round 8” layer pans.

For meringue, beat until frothy:
4 egg whites

Beat in gradually:
1 cup sugar (part confectioner’s sugar)

Beat until stiff and glossy.

Spread half of the meringue over batter in each pan.

Sprinkle each with half with:
½ cup chopped cashew
2 tablespoons sugar

Bake until cake tester tests done and meringue is set. Cool. Then remove from pans. Place one layer on serving plate meringue side up. Spread with rich custard filling. Place other layer on top meringue side up. Bake 35 – 40 minutes at 325*F (slow, medium oven).

Rich Custard Filling

Mix in saucepan:
½ cup sugar
½ teaspoon salt
1/3 cup flour

Stir in:
2 cups milk

Cook over medium heat, stirring until it boils. Boil 1 minute, remove from heat and stir a little over half of this mixture into:

4 egg yolks (or 2 eggs) beaten

Blend into hot mixture in saucepan.

Bring just to boiling point. Cool and blend in:

2 teaspoons vanilla or other flavouring

High 5 Diet for Cancer Prevention

2010-07-28T15:42:00.003+08:00

It makes sense to me that if you want to be really healthy the best way would be to follow a diet that is designed to prevent cancer. I got the information that I wanted from the original site of Dr. de Villa, but unfortunately it is no longer available. Luckily I was able to save all the information from a symposium on Health and Beauty at the Bread of Life in Q.C. and from my own consultation with him.

Pertaining to the kind of foods that a cancer patient is recommended to take, Dr. de Villa is promoting a "High 5 Diet" consisting of ORGANIC VEGETABLES; ORGANIC WHOLE GRAIN CEREALS, FISH FROM THE SEA WITH SCALES AND RELATIVELY SMALL; ORGANIC BEANS, NUTS & LEGUMES AND LASTLY FULL CREAM POWDERED MILK FROM GRASS-FED COWS AND SOFT-BOILED NATIVE EGGS.

I know that sticking to an exclusively organic diet is expensive and the products are not always available, but because of the pollutants in the air, ground and improper usage of fertilizers it seems like the most logical choice is to go organic plus it will give you peace of mind and a feeling of general well-being knowing that you are feeding your "cells" and not destroying them.

Eating organic fruits and vegetables and organic whole grain cereals is recommended because they are rich in vitamins, minerals, fiber and phytochemicals. The importance of vitamins and minerals found in fruits and vegetables are well established. Phytochemicals have been found to act as antioxidants and they modulate the immune system. The nutrients present in organic grain cereals are the same type as those found in fruits and vegetables but different, just as each food is rich in a particular nutrient but is less rich in another kind. The key to healthy eating is to really eat a variety of different foods taken from the 5 groups of the High 5 Diet.

Fish, especially those caught from temperate seas are recommended because they are rich in polyunsaturated fatty acid, omega-3 (which balances the omega-6 fatty acids in the body). It is also recommended that the fish be moderate in size and have scales. Organic beans, nuts and legumes contain phytochemical isoflavones that has been shown to reduce the risk of developing breast cancer, however if taken in excess may be detrimental to patients who already have cancer. The full cream milk of cows, water buffalos (carabaos) and goat are all healthy. But the healthy factor is negated when milk is processed by high heat, separated and purified. The milk from grass-fed animals is healthier than cultured animals given dioxane and liquid peroxide containing feeds made from corn meal, soya meal and spent cooking oil. Soft boiled native eggs contain the highest quality protein. The entire egg, including the yolk, is an optimum material source for making healthy cell membranes. Egg yolks contain lecithin and cholesterol. Lecithin is the major component that allows the formation of membranes.

Now that we have the list of things that are safe to eat it would also be beneficial to mention the kinds of food that should be avoided. First would be the highly toxic foods like pork and pork products, shrimps, crabs and shell fish. Toxin-producing food processing like frying and baking starch because chemicals and toxins that cause mutations (this happens during processing food) feed the cancer cells, making them more aggressive and destructive. Second would be to avoid refined foods like white rice, white bread and white sugar. It is recommended to eat fibrous food first during a meal to prevent mood swings. Thirdly, avoid foods with excessive inflammatory omega-6 fatty acids like pork and vegetable cooking oil. Fourth, avoid fried foods especially cooked in unsaturated cooking oil and avoid inhaling the fumes of the heated cooking oil. Fifth is to avoid starchy foods that have been found to contain the toxin, acrylamide.

Ideally, the best way to preserve, maintain and to add to the healthy cells that we already possess is to eat raw, organic foods as much as possible and to take vitamin supplements, but more on that in a future post.

Dr. de Villa developed a "Traffic Light" of foods where the STOP refers to the foods and processing techniques that are laden with man-made chemicals and toxins. The CAUTION refers to foods that contain moderate man-made chemicals and toxins or those that can be avoided by choosing the animals grown and fed organically (thus containing less pollutants and toxins when compared with those grown and fed the conventional way). The GO category refers to food with the least amount of man-made chemicals, toxins and processing. You can download Dr. de Villas traffic light of nutrition from his site.

TRAFFIC LIGHT OF FOODS:

RED (Stop)
PORK, PORK PRODUCTS (HOTDOG, TOCINO, LONGGANISA, HAM, SPAM etc)
CRABS, SHELL FISH AND SHRIMPS

YELLOW (Caution)
BEEF
CHICKEN

GREEN (Go)
FISH (from the sea, relatively small and with scales)
FULL CREAM POWDERED MILK (from New Zealand would be best)
SOFT BOILED NATIVE EGGS
VARIETY OF FRESH RAW FRUITS AND VEGETABLES
VARIETY OF WHOLE GRAIN CEREALS
VARIETY OF BEANS, NUTS AND LEGUMES

TRAFFIC LIGHT OF PROCESSING:

RED (Stop)
FRYING (produces lipid peroxides)
BAKING (produces acrylamides)

YELLOW (Caution)
BROILING
MICROWAVING

GREEN (Go)
STEAMING
BOILING
COOKING IN COCONUT MILK
COOK IN CURRY

I bake for a living and my passion is food so when I try to absorb everything that Dr. de Villa is trying to say it really is difficult for me but at the same time it makes a lot of sense that baking and cooking (especially frying and baking starch) really alters the structure and nature of the food; mostly for the bad. I am not quite ready to wholly embrace the raw, boiled and steamed only process BUT I am slowly trying to follow and change what I realistically can. No wants want to develop cancer and no one wants to kill knowingly harm (even kill) the healthy cells in his/her body. If your business is selling food and baking for other people it makes it even more tough. You become responsible not just for your body but for all the people you've ever fed. Makes me guilty just thinking about it. Next week the explanation for the foods included in the Traffic Lights of food and processing.

Filipino Food Festival NCR: Tinolang Manok

2010-07-27T06:02:00.001+08:00

When I'm in a hurry and I don't know what to cook this is what I usually resort to. It's easy to put together and if you have a vegetable and fruit garden chances are most of the ingredients will be on hand to pluck, clean and cook.

Tinolang Manok

1 kilo young chicken
3” piece ginger, peeled and sliced thinly
5 cloves garlic, crushed and peeled
1 medium red onion, peeled and sliced
Black pepper, freshly ground
Salt
2 tablespoons coconut oil
1 small green papaya (unripe papaya), peeled, seeds removed and sliced
2 pieces sili pang-sigang
2 cups sili leaves (chilli leaves), cleaned and patted dry

Clean chicken and cut into serving-sized pieces, drain well. Sauté ginger, garlic and onion in a pot. Add chicken and sauté until the chicken pieces turns white and juices run out. Add 1 teaspoon of salt and a few grindings of black pepper. Add 1 cup of water and let it come to the boil. Cover tightly and simmer for 10 minutes. Add more water just to cover chicken and let it come to the boil again. Replace the cover and over low heat let the chicken simmer until cooked. Add sliced papaya and sili. Cover and continue cooking until papaya is half-cooked (or as cooked as you prefer). Taste the broth and season with salt as needed. A few minutes before serving add the sili leaves. Serve piping hot.

My Mom’s Adobong Pusit

2010-07-26T04:19:00.003+08:00

I remember the first time I cleaned squid. I just took the plunge and all those hours watching my grandmother and mother clean squid and octopus paid off. The first time was the hardest but after that it was a breeze. If the squid and octopus is extra large the eyes have to be removed. This is the ickiest part for me becaue I know that I would have to take a sharp knife to the the eyes and pop it out. The tactile sensation is really indescribably gross.

My mom's recipe is pretty simple, but some of the most delicious dishes are the simplest ones.

Adobong Pusit

1 kilo squid, preferably 4” (body, not the body AND the tentacles)
½ to ¾ of a head of garlic, crushed and peeled
2-3 tablespoons coconut oil
¼ cup cane vinegar
Black pepper
Salt

Clean the squid: Remove the ink sacs carefully and rinse, place in a small cup. Set aside. Remove the beaks and using your fingers poke the cavity to remove the intestines and the plastic-like spine. Rinse and drain well.

Place the squid in a stainless steel pot and add the crushed garlic with the oil, vinegar and a few grindings of black pepper. Puncture the ink sacs before adding to the squid. Mix well, cover and set aside in a cool place to marinate for 15 minutes.

Bring the squid to the boil still covered. Decrease the heat and simmer until the squid is cooked, time depends on the size of the squid but it will approximately take 10 minutes. Taste the sauce and season with salt (if necessary). Remove the squid and set aside. Cover and continue cooking the squid sauce until reduced and thick, stir frequently. Remove from the heat and replace the squid. Serve hot.

Salt and Pepper Buffet

2010-07-25T16:09:00.001+08:00

Finally, the very interesting mediterranean restaurant Salt and Pepper along EDSA succumbed and is now actively advertising their reasonably priced week-end buffet.

They have only started with this new format for a week now and it's wonderful to see all the people enjoying their food. They truly do make excellent tandoor chicken, so tender and flavorful and their pita is always tender, even when it's no longer warm

Their effervescent manager Angel surprisingly recognized D and we were able to voice our concerns to her about the pasta. It would be better if it was made to order instead of subjecting it to the constant flame of the chaffing dishes. In a week's time they might change their menu, but for now last week's menu is still in effect for this week-end. The price of the buffet is very reasonable so the lack of variety is forgiveable, everything is freshly cooked, even the bread is baked on site, so if you enjoy the usual middle eastern fare you will be in for a treat. Their herb chicken is my favorite.

Back Label Recipes and Super Soft Mamon

2010-07-24T10:52:00.001+08:00

I am a great believer (and collector) of manufacturer recipes. You know what I’m talking about, those recipes printed in the backs of cans and packages of our favorite products. I believe in them, not only because it used to be my job to make just those kinds of recipes but also because I know that most of them (I’m not saying all) are reliable and designed to make life more delicious and easy for the consumer. Of course it goes without saying that the larger and more reputable the manufacturer, the better the recipe. Some companies do not subject their distributed recipes to kitchen testing and just lift them from magazines or copy from another international brand selling the same kind of product. Once in a while though you run across smaller manufacturers co-owned by foreigners that do have a running research and development department whose sole purpose is to come out with recipes utilizing their imported products.

Some of these back label recipes have gone on to become my family's favorites like Hershey's disappearing cake and Philadelphia Cream Cheese Philly Sauce.

I remember when I was just starting out a good friend of mine who is well known in the baking industry (he passed away a few years ago) gave me chocolate and butter samples to try and from that time on I was hooked. If you’re a stay at home mom interested in baking or an enterprising one thinking of starting a home-based bakery business it is worth looking around for trading companies run by enterprising Filipinos. They import products that you can use to help you sell your products at a premium without shelling out so much plus you can get invaluable tips and recipes by attending their free baking seminars. Some would even be willing to let you sample their products, especially if you already have a business that’s up and running.

Here is one very popular recipe from an equally popular trading company. They import excellent butter and chocolate from Belgium. The usual mamon recipe for the bakery is only soft when freshly baked. The texture and taste of this mamon is more reminiscent of a very buttery taisan.

Super Soft Mamon

250 gm cake flour, measured then sifted
150 gm refined white sugar
½ tsp iodized salt

220 gm egg yolks
100 gm hot water
80 gm melted butter

330 gm egg white
200 gm refined white sugar, sift if lumpy
1½ tsp cream of tartar

1. Sift together flour, sugar and salt. Set aside.
2. Beat egg yolks until thick and light-yellow in color. Beat in sifted dry ingredients.
3. Quickly beat in hot water.
4. Fold in melted butter. The mixture should still be thick. Set aside.
5. In a separate clean bowl beat egg whites with cream of tartar and sugar until stiff but not dry.
6. Fold the egg whites into the egg yolks and mix gently.
7. Deposit into greased and floured mamon molds and bake in a 350*F/170*C preheated oven for 20 to 25 minutes. Do not over bake. Cool slightly before removing from molds. Handle gently, the mamon will be fragile while it’s still warm. Dredge tops in sugar and grated cheddar cheese if desired.

I remember when we used to bake these the whole bakery would smell like butter and it would just drive people inside frantically asking what is that heavenly aroma.

Jeffrey Steingarten, Trekkies and Vampire Books

2010-07-24T06:28:00.007+08:00

I am currently reading my raggedy copy of Jeffrey Steingarten's The Man who Ate Everything. This is one of my most favorite books and I never tire of reading and re-reading it. I've even gone to the extent of under-lining and highlighting my favorite parts, something that I would not normally do but I like going back to my favorite parts often.

Although it's not a cookbook I treat it as such because of all the description of all his great eating adventures and all his favorite food that it's almost like one and I treat it like one.

His next book, It Must've been Something I Ate is another masterpiece. I am still looking for both books because my copy is so worn out but it's almost close to impossible to buy one off the shelf here. I'm now sorry that I forgot to look for a copy the last time I visited a Borders Bookstore.

Mr. Steingarten is so effective a writer that he has inspired me to document all my food-related experiences and to not be afraid to try everything at least once. During all my travels I think about him and imagine how he would act to all the meals I am about to try and how he would describe it. He is just such a great food writer. While M.K. Fisher's (another one of my favorite food-writers) style is a bit restrained and elegant Mr. Steingarten to me is more unrestraind and uninhibited. He writes just like he lives, a bit of a hedonist and totally devoted to good food and a man after my own heart.

It's a struggle to find the time to wade through my cookbooks and secular books so I've decided to be more systematic about it. I will try, TRY to at least go through 1 cookbook and 1 secular fiction a month. Let's see how this will pan out. For the month of July I finished a few book that I've had for awhile but was buried beneath all my newer books, Star Trek Constellations and re-read Eclipse and New Moon.

I am currently reading Dead Until Dark again because I wanted to refresh my memory before reading her latest novel, Dead in the Family , the latest in the Sookie Stackhouse series of books. I don't know if I have to go through the whole series of books though... I admit to feeling guilty reading this kind of fiction. It's one thing to be a Trekkie and another to enjoy vampire-themed books when your're a Christian but this is one thing where I am still at odds with myself.

Speaking of Trekkies, I have several Star Trek Books that I want to read but I will probably set aside reading science fiction for awhile.

Lite Chicken Oregano in Cream of Mushroom Sauce

2010-07-23T17:06:00.002+08:00

I think I finally found a way of reducing the fat from my Dad's favorite chicken recipe using Nestle New Cream D'Lite. The advertisements are ridiculous but I tried it and it worked out fine.

Lite Chicken Oregano in Cream of Mushroom Sauce

5 chicken wings, cleaned and wing tips separated
1 large onion, sliced
½ head of garlic, minced
1 large bay leaf
1 300 gm canned mushroom, rough chop
½ teaspoon dried oregano, crumbled
½ can of Campbell’s cream of mushroom soup
½ cup water
250 ml Nestle New Cream D’Lite

In a medium-sized skillet fry chicken pieces in coconut oil. While frying grind some black pepper over the chicken and sprinkle with some salt. Remove the chicken in a separate container and pat dry with paper towels. Remove most of the oil from the skillet and sauté the onion, garlic and bay leaf. Add the mushroom and dried oregano. Mix well and then add the mushroom soup and water. Mix well and let the mixture come to the boil. Mix in the lite cream and heat through but do not let it boil. Taste the sauce and add more salt and pepper to taste. Serve warm.

The sauce tasted sweet and not as flavorful to me and my Dad, but it is lower in calories than using milk and the whole can of mushroom soup. Next time I will try using fresh mushrooms and leave out the cream soup altogether and see if my Dad notices.

Lunch with the Family at Szechuan

2010-07-23T16:23:00.001+08:00

Sunday lunch with the family in my Dad's favorite restaurant. Their fried crab is my mom's favorite. Szechuan is located in the ground floor of Aloha Hotel in the corner of Roxas (Dewey to the oldies) Boulevard and Quirino Avenue, in Manila.

Modern Health and Wellness: Diabetes and Cooking Brown Rice in the Rice Cooker

2010-07-21T15:02:00.001+08:00

People generally do not concern themselves with eating a balanced diet or living moderately until it’s too late. I want to be prepared when (God forbid) my turn comes and I myself will succumb to diabetes. It seems inevitable, given that both my father side and mother side have the dreaded gene. According to an article published in the Lansing State Journal of July 13, 1994, the allele that causes diabetes is a recessive trait so if only one side of the parent carries this gene it isn’t a guarantee that one will develop it later on. But if a person receives two copies of the trait from both parents he (or she) can become susceptible to the disease.
My father has been diagnosed with type-2 diabetes. He would have found out a lot sooner had he been more diligent in getting regular check-ups. I was upset, but I never let him see it. Worried of course and concerned. My father is not a young man and he has developed some very bad eating habits, one of them is regularly snacking on candies and chocolates. Unfortunately he has also grown quite sedentary and it was a sad day when he gave away his golf clubs and stopped jogging. Luckily, my father can be disciplined when the need arises so when the sweets and carbs had to go it wasn’t really a struggle. He confesses to missing his nightly treats but he complies.

It is my challenge now to cook up healthier meals for him, and to start with I have to perfect cooking brown rice in the rice cooker, which is really tricky. Another is convincing my father to eat more chicken and to give up pork all together. Because of everything that I learned from Dr. de Villa and Dr. Navarro I have totally changed the way I think of food, cholesterol and vitamins. I learned the importance of antioxidants and the harmful effects of free radicals on the body and their connection to cancer. It is really an exciting time to become involved in healthier living as more and more things are revealed to laypersons by concerned and Godly Doctors who want alternative answers and have a Biblical approach to today’s health crisis.

Every Wednesday I am planning on posting all the things that I’ve learned and personally experienced with regards to modern health and wellness.

So far I am satisfied with the way I am cooking my brown rice in the rice cooker so I feel safe posting the initial recipe here. It may still change because I have a feeling that once I try another brand or variety of rice the proportions may change, but I am hoping that it won’t be by too much.

Some explanation is in order about the rice that I use. I purchased two kinds of brown rice, one is dark brown mountain rice with quite large grains and the other variety is not so dark and smaller in size but both are organic. I haven’t finished editing the pictures yet, when I do I will post it and you will see what I mean. I mix both of them, roughly with the ratio of 2 to 1 light brown rice to dark brown rice. The result is aesthetically pleasing and when cooked correctly, both varieties have a nice toothsome texture that is almost nutty. Anyway, here’s the initial recipe.

Brown Rice in a Rice Cooker
For 2 persons

3 cups (the cup that goes with the rice cooker) brown rice combination
4 cups water
1 to 2 Tablespoon extra virgin olive oil

Wash the brown rice twice. Strain well using a fine sieve. Soak the rice in fresh water for 15 minutes. Check the level of the water, measure until the water level reaches the 4-cup mark. Cover tightly and cook as per rice cooker instructions.

When the rice is cooked (this will take more than 40 minutes, be patient) Immediately unplug the rice cooker from the electric socket and remove the inner pot of the rice cooker (where the rice is contained). Without removing the cover, place the inner pot on top of a trivet and set aside for 20 minutes. After 20 minutes drizzle the olive oil over the surface of the rice and with a plastic or wooden rice paddle scrape and turn the rice over carefully to mix in the olive oil. Carefully scrape the bottoms and the sides to remove any rice clinging to it. Cover tightly and set aside until ready to eat. I tried this once using left-over sauce and oil from a chicken adobo dinner instead of olive oil and it was fabulous. I haven’t perfected my loaded brown rice recipe yet but when it’s ready I will post it with pictures.

Tawilis at Mushroom Burger Tagaytay and Manaish Pictures

2010-07-20T11:13:00.000+08:00

Roasted Pumpkin Soup

2010-07-20T10:54:00.000+08:00

I looked for a good pumpkin soup recipe in one of my favorite food-inspiration sites, Epicurious. There were several contenders but in the end I decided to incorporate the ingredients and cooking methods from two recipes, Pumpkin Soup with Cloves and Curried Pumpkin Soup.

I did not use the cream in the recipe and just relied on the inherent creaminess of the roasted pumpkin that I mashed using a stick blender. I balanced the thickness with freshly-made chicken stock and adjusted the spices. I also added some freshly grated nutmeg. To finish, I topped the cooked soup with fresh malunggay leaves to make it even more nutritious, plus it made a nice contrast to the orange soup. The end result was a bit thick, but still very good and spicy.

Azadi Persian Shawarma St. Francis Square

2010-07-18T05:06:00.046+08:00

D discovered this really good, and very generously-sized chicken shawarma in St. Francis Square. The booth, called Azadi Persian Shawarma is strategically located just before the entrance between St. Francis Square and The Podium.

D doesn't like his sandwich with the veggies and I guess to compensate the girls manning the booth double up on the chicken. I feel sorry for the owner. I did notice though that you have to have good timing on your side to catch the girls with a fresh batch of roasting chicken because it can get a little dry, just like that first time I tried it. I guess the problem can be solved by dousing it with a lot of sauce and allowing the girls to include the vegetables but I don't think this is a good idea, health-wise. You don't know how long those vegetables have been standing there uncovered and let's just I have had my share of the nasties because of that innocent looking white sauce.

They have a full service restaurant along Quezon Avenue which we haven't tried yet. Maybe when the middle-eastern food craze dies down a little bit I will start craving for it again, but for now I will wait.

Café Bola Araneta Center

2010-07-17T06:04:00.002+08:00

For some strange reason we always seem to have difficulty deciding where to eat when we go to Gateway in Cubao. When Volare was still around (actually they are still around, they just changed their name) we would automatically head there but ever since we became more diligent in eating correctly and a bit more healthily, an Italian menu has become limiting to us.

Our second choice would invariably be Café Bola. I remember the days when their panini were truly works of art; leaves of fresh basil peeking out from underneath generously fat slices of mozzarella and the very fresh bread! I miss those days. Nowadays people have to settle for smaller sandwiches and thinner mozzarella and sometimes even forego the basil leaves altogether. Anyway, this time I decided to try their sirloin tapa sandwich with a choice of either scrambled or fried egg. I went for the scrambled. It was good, the size was just right for the price and the beef itself (for a tapa) was not overly dry (they did not need to drench it with salad dressing to moisten it) and thank heavens, not salty. I can see myself ordering it again should we venture to Cubao in the next unforseeable future. D had his usual chicken bola sandwich. Juicy and as good as he remembered it. I will have to take his word for it.

Café Bola
Araneta Center, Cubao
Sirloin Tapa Sandwich P140
Chicken Bola Sandwich P160

我所有的中国读者，谢谢您

2010-07-16T20:07:00.000+08:00

首先对不起，如果有这个职位的错误，我使用谷歌翻译。如果我一直在接受中国的意见是真实的话，我很抱歉，我无法发布他们。我的中文不是很好，我不明白他们大部分，我不得不用Google翻译。感谢您对我的博客的兴趣以及我希望我可以表达的方式，我们既可以更好地了解自己。再次感谢和欢呼声。

First of all sorry if there are mistakes in this post, I am using GOOGLE TRANSLATE. If the Chinese comments that I have been receiving are real then I apologize that I could not post all of them. My Chinese is not good and I could not understand most of them, I had to use GOOGLE TRANSLATE. Thank you for your interest in my blog and how I wish that I could express myself in a way that we could both better understand. Thanks again and cheers.