My Purple Yam Stint

5 weeks.

That's how long I took off for my recent vacation in the Philippines.  I sit here quietly reminiscing - and the first things that come to mind include two significant cooking gigs during my visit.

First off - my stint as a guest chef at Purple Yam Malate.  And second, my gig Let's Meat Up, an initiative by Meat Livestock Australia wherein I shared my recipes to a group of bloggers and the media.  I'll share more details of the latter gig in a future post.

Now I can hardly sit still.  Thoughts start to flood my mind every time I attempt to write. I have a hangover.  Well, from my vacation rather than from alcohol.  But today I shed off the sluggishness, the headache and the thirst - I say to myself:  HEY GIRL, BACK TO REALITY.. TIME TO WORK!

One of the biggest achievements in my culinary career is to be invited as a guest chef by world-renowned Filipino Food advocate Ms. AMY BESA.  You see in my book, Amy is the hottest name globally in promoting Filipino food.  Together with her husband Romy Dorotan, they brought Filipino food to the mainstream in New York city when they opened the highly acclaimed Cendrillion.  They then moved to Brooklyn to open Purple Yam.

Now for a flashback (insert music and animation here): Last year, I got an invite from Ms. Amy to meet up with her while we were both visiting Manila.  I couldn't believe it! She mentioned to me that she will be opening Purple Yam in her ancestral home in Malate.  "I would love for you to come and cook once we open" she said.  Did she just say I could come cook with her?  Well yes she did.

So let's fast forward to this year.  Days before my trip I couldn't decide whether to go home, but alas a private message from Amy Besa was the voice of reason.  So after a few days, I found myself packing my bags and went for a 5 week vacation.

On the last week of my stay, surreal as it may seem, I was briefing the  Purple Yam team. Imagine my excitement because one, I will be cooking at PURPLE YAM, and second, I will be showcasing the cuisine of  Tuguegarao, my hometown.  Indeed, preparing Ibanag cuisine is very special to me.

To feature Ibanag Cuisine, I named the dining experience Pabirillayan or sharing (the love for Ibanag Cuisine).  The food I shared is close to my heart.  It is the food of my childhood - the food of my soul.

Thank you Amy for giving me this opportunity.  It warms my heart to know that someone who is way up there in the culinary field treats me so special.  Thank you for giving me the confidence to "just do it".

Thank you especially to the Purple Yam team and my brother-in-law for your help with the recipe development and execution... And a special shout out to my new found friend Chef Cocoy Ventura.   Cocoy brought fresh vegetables all the way from Isabela despite the rainy conditions and helped out prepping for the event.  Thank you Mama Isi and Nangnang for procuring the freshest ingredients  that I took with me to Purple Yam.

Lastly, thank you to all my family and friends who attended the special lunch I served last Oct. 18th.  You continuously support me in so many ways.  I could not have done this without you.

I'm so grateful, I'm so happy that I am close to tears.

Here are the photos I'd like to share with all of you... Enjoy!

Briefing the team with what Ibanag Cuisine is all about

I could have not done it without collaborating with these young and very talented PY team.  Also included in the team is my brother in law Oliver, who helped me conceptualize the menu

The Purple Yam team: Chefs Joesph, Patricia and Rap  Also included here is Chef Cocoy Ventura who came all the way from Isabela, and of course Ms. Amy Besa

So grateful to see old friends from childhood and college 

Celebrities in the house!

My daughter Izzy, who was with me throughout my trip home ---thanks Izzy.  And my sister in law Donna and Oliver's family, who unselfishly hosted us during our stay... 

My nephew Enzo with his girlfriend Eenah and my pretty niece Ayi, and again my lovely daughter Izzy

Chef Cocoy enjoying the food.

My brother Paul and wife Sigrid cuing up to get Amy sign her cookbook.

Sinanta: a combination of flat noodles and glass noodles with Cagayan river clams, chicken and shrimp with crustacean broth

Fried Fillet of Catfish with Dinengdeng Puree

Amy's dedication on her book Memories of Philippine Kitchens, which reads: Dearest Malou, As I've said I am a fan.  What a delicious meal you cooked at our home in Nakpil.  You are a goddess of Philippine food and culture.  I'm stoked.  I am truly your biggest fan.

Being on Feast TV | Pan Seared Lamb Chops in Tamarind and Lemongrass Reduction

I  told  you in my last post, how ecstatic I was being featured in three magazines in August right? But September just kicked in and it gets more exciting! You see,  I'm blushing as I write this post.

For the September issue of Feast Magazine  I am featured as one of the five STL bloggers talk about their favorite gadget and share a recipe (of course) on the article Go Gadgets Go,  What's more thrilling is the fact that I am featured twice, as I am also on Feast TV, (launched in April and is  Emmy nominated on its maiden show).

Yes, I. AM. ELATED.

I am sharing with you the video clip here but before we do that, allow me to thank Liz Miller, the managing editor of Feast.  When she initially emailed me regarding the article in June, I was ecstatic. After a series of emails and a meet up, I then got another email from her, saying that I will also be featured on Feast TV too. Whoa. I was floored because I know that it's going to be huge. I also would like to thank the video tandem Hannah Radcliff and Edward Calvey, if you watch the show, you'll be impressed at their work, and I mean REALLY impressed!  Also Kristin Brashares for making me at ease with the camera.  I guess the team's energy infected me with calm-ness and it made the whole experience really FUN! 

A special thanks to my good friend Ralph Cordova, who is a professor (in his normal life he says) but is also the creative force behind Verdura Botanica,  He is the reason why I was oozing with self confidence, as he designed my diva-usque apron! (He designs and makes leather bags, crafts soaps, I tell you he is multi talented and I'm so lucky to have him as a friend-- hihi).

So here's the clip and oh, btw it will also air on KDNL ABC St Louis on Sunday, at 9:30 am.Please click here to watch.

I shared a recipe I developed using my favorite gadget, an immersion blender.  I used two of my favorite ingredients: tamarind and lemongrass.

Pan Seared Lamb Chopsin Tamarind and Lemongrass Vinaigrette Reduction

Missouri Life Magazine Feature | Sesame Beef Sliders

Okay... it's been a month since my last post.  And a few of you have asked me what's up, why the delay in posting my next piece?

It's just that there are too many new developments coming in... some good ones, and some unfortunate ones.  But isn't that what life is about?  The good time mixed in with the bad?  As Ellen Degeneres said: “My point is, life is about balance. The good and the bad. The highs and the lows. The pina and the colada.” LOL! And  I would add the yin and yang - how contrary forces are related and interconnected.

But fine, let's tackle the things that are good - as I am so grateful with all the wonderful opportunities coming my way... Well in the current August issue of  Missouri Life Magazine, I am featured in their Back to School Beef article.  The Missouri Beef Council co-sponsored the article about moms preparing meals for back to school time.

Here an excerpt of what Tina, assistant editor wrote:

When Malou Perez-Nievera's three children would open the front door on weekday afternoons, savory smells would wash over them like an ocean wave.  "Preparing good food is always at the center of a close-knit family, at the dining table where the food is shared and stories are heard" Malou says.  She shares recipes and reflections on her family-centered blog Skip to malou and teaches the Modern Asian Cooking Series in the St. Louis area.

"I would think that in the age of frozen dinners and takeout, it's still important to have some kind of sense of cooking good food--- food that comes from the heart" she says.  Malou's meals are robutst and creative: grilled lemongrass beef, oxtail and tripe stew in peanut sauce, and corned beef sinigang (sour soup). New twists on solid staples spell adventure for her family, and she hopes to ignite that fire in others"

I'd like to thank the staff of Missouri Life Magazine for the write up and for the whole enjoyable experience:  special mention to Tina Casagrand, assistant editor, your article is well written... and Bob Holt for the stunning pictures.  Also Jonas Weir and Danita Allen Wood, the editor in chief and co-owner of the magazine.

Here's the recipe I shared for the back to school issue:

Sesame Beef Sliders

Ingredients:
2 lbs. ground beef
1 tbsp liquid seasoning
3 tbsp soya sauce
2 tbsp brown sugar
1 stalk green onions (chopped)
2 cloves garlic, minced
1/4 tsps sesame seeds
1-2  tsp sesame oil
salt and pepper to taste

In a bowl, put the ground beef.  Season with salt and pepper.   Mix all the remaining ingredients together.   Since this is for back to school fare, some kids don't like garlic or onions, you could use the powder garlic and powder onions instead.  Gently mix the beef together and remember not to over mix the beef.

To make sure that the beef mixture is well seasoned, pan fry a teaspoon full of the beef mixtures and taste.  Adjust the seasonings if needed.

Now we’re ready to form our patties. Grab a chunk (like a the size of a golf ball) of  beef and gently form a patty. This recipe yielded 12 patties.  Pre-heat a cast iron pan on high heat. Add patties and cook it for about 2- 3 minutes per side. Sprinkle some toasted sesame seeds on top. Let it rest.

Grill the buns on the same cast iron pan.  Then play around with your flavors. For the dressing, I mixed mayo with chopped garlic, a little soy sauce and a little sugar.  If Rachel Ray has her EVOO, I have my SO (sesame oil) so go ahead, sprinkle some sesame oil on your mayo mixture.

Let's build your sliders. First, slice the bun in half, grill both sides (facing down)  Spread the mayo on the toasted bun add the grilled burger. Add a tomato slice, cucumber slice and spinach.  and add the top bun. Finish off with a slice of strawberry on top.  The kids will love the heart shaped topped sliders... ENJOY!

Weeknite Cooking | Balsamic Glazed Pork Chops

If pork chops were characters in a play and I am the writer, they will definitely fall into the main character. Where will Kermit be without Miss Piggy?  The pork chop is the star of the play - acting along with the most valuable supporting casts, including veggies shrimps, crabs and steaks. They are always a good fit for a feel good story.  Much like a Julia Roberts-Hugh Grant romantic comedy.  Oh and the Kermit-Miss Piggy relationship is one of the successful long-term Hollywood relationships.

Pork chops always bring smiles to my dinner table.  And there's a delightful feeling of nibbling at the meat on the bones, savoring every flavor it brings... It's one of the characters in my fridge because yep, it's easy to prepare them and it always spells SPECIAL once on the dinner table.

.

And while I was taking pictures, the pork chop evokes sweet memories of Sunday dinners past. I remember when my brothers came home from the seminary and you know it's a special dinner because pork chops are in my Mama's repertoire. Perhaps you would enjoy having it for your weekday dinner - as a pick-me-upper for the Tuesday Blues - just as it did for me and my husband... Enjoy!

Pork Chop in Balsamic Reduction

4 pcs pork chops (bone in)

2 large onions

1 cup baby bellas

2 tbsp cooking oil

2 tbsp unsalted butter

1/3 cup crema di balsamico

2 tbsp steak sauce

salt and pepper

Procedure:

Heat a heavy pan.  Season pork chops with salt and pepper. Make sure to season both sides.  Put oil into the pan.  Add the chops.  Leave it alone for 4 minutes.  The pork should have a nice brown crust. Turn the chops and do the same on the other side. Set aside the chops.

Pour the drippings and leave around a table spoon of oil in to the pan.  Add sliced onions.  Cook until onions are caramelized.  Add mushrooms, give a quick stir.  Add crema di balsamico and steak sauce.  Let it simmer. Put the chops back into the pan.  Let it simmer for about 6-8 minutes or until the chops are cooked.  .... voila... ENJOY! 

Guilty Pleasure | Porchetta ala Malou

Once we hit our 40's, eating healthy should become the norm rather than a fad.  But let's face it, we still enjoy a slice of decadent chocolate cake or a slab of juicy steak when opportunity knocks. We all have our guilty pleasures when it comes to food.  And the holidays seem to make it worse, as the extended family gathers and (maybe for most of us) we put up with each other's company.  But that's what family is all about. 

Last Christmas, I had the chance to share my guilty pleasure with my family.  This is my version of  the iconic Italian dish Porchetta.  It is the savory, fatty, succulent and ever so tempting pork dish that is always a crowd-pleaser.  From your local Italian restaurant to Mario Batali, a Porchetta recipe is easily available.  

For my recipe, I used a rolled pork belly stuffed with lemon-grass, thyme, rosemary, bacon and generously sprinkled with garlic, salt and pepper.  I gently tied the pork "roll" with cooking twine and baked it in a bain-marie for a couple of hours.    

The result is a plate of juicy,well seasoned slice of pork with the crispy skin attached.  I am glad this is only shared at parties or featured to celebrate the holidays, as it may be too much of a good thing if I have this more often.

Porchetta ala Malou

3-4  lbs Pork belly
salt and pepper
5 cloves garlic
6 stalks of lemongrass
1 pack bacon (chopped)
2 tbsp Thyme (fresh, chopped; if using dried, use 1/3 less)
2 tbsp Rosemary

Directions:

Using a mortar and pestle, pound the lemongrass. Make sure to get the juices out. Add the garlic and continue to pound.  Add thyme, rosemary and generous amount of salt and pepper.  Set lemongrass mixture.

Lay the pork belly on a flat surface with skin side up.  Using a meat mallet, pound the skin all over.  This will make the skin crispy.

Flip the belly and rub the lemongrass mixture generously.  Spread a thin layer of the chopped bacon.  Roll the pork and secure with cooking twine.

Now, rub the lemongrass mixture all over the skin.  Refrigerate roast overnight. (If you have the time, 2 nights would be preferred)

Let the pork belly sit at room temperature. Preheat oven to 450 degrees F.

Use a baine marie  and place the pork belly. Cover with foil.  Bake for 20 minutes and reduce temperature to 375 degrees F.  Bake for 1 hour.  Remove cover.  Bake it for another hour or until roast reaches an internal temperature of 145 degrees F.

Set the oven on broil until the skin is crispy and mahogany brown.  This takes a few minutes so better keep an eye on it.  Let it rest for 30 minutes.

Enjoy...

Fall Inspired | Korean Beef Stew

I call them daily miracles; miracles that lift the spirit and fill my head with wonderful thoughts.

Outside my window I hear the leaves rustling  in the crisp morning breeze.  Green leaves slowly turning into soft  amber beneath the clouds that look like giant mounds of marshmallow on a regal blue canvass. 

This morning, while hubs and I walk to the park he tells me what's taking me so long?  Well, I can't help it.  I just need to stop and capture the dramatic scenery the season brings.  They are like post its of love notes that serve as daily reminders that will cheer you on throughout the day.   

And with the changing of the colors and crisp autumn air, there's nothing more satisfying than the smell of your favorite stew permeating from the kitchen. The sound of a simmering pot blend perfectly like a symphony so soothing to the soul.  Now tell me how else can you not FALL in love with autumn?

Now, while I am immersing myself and enjoying God's gift of nature,  I hope you are enjoying the moment too wherever you are.  And if you need a pick upper,  let me share with you a family favorite that will surely lift you up.

Happy Monday!


Korean Beef Stew

Ingredients

1-2 lbs of beef chuck cut into cubes (ribs is also preferred for this dish)

7 tbsps soy sauce
6 tbsp sugar
3 tbsp chinese coooking wine
5 cloves garlic, minced
1 bundle of green oinons chopped
2 tbsp sesame oil
3 thumb size ginger, peeled and pressed
1 serrano pepper
1/2 c beef stock (add more if the beef is not tender)

Procedure

Season the beef with salt and pepper.
Add cooking oil in a heavy pan.
Sear the beef on all sides (a light layer of golden crisp forms around its sides)
In a bowl mix all the ingredients together. (Except serrano pepper) Make sure to dissolve the sugar.
Once the beef is seared, pour over the soy sauce mixture.
Let it boil. Once it's boiling, lower the heat and let  it simmer.
You may need to add water if it's necessary. Cook until completely tender.  Add the serrano pepper and cook for about 3 more minutes.
If you want the sauce to be thicker you may mix conrstarch with a little water and add to thicken the sauce.  But we prefer the sauce as is... so it's all up to you. Sprinkle with toasted sesame seeds...  Enjoy

And oh btw, best served with those crunchy, spicy Kimchi... nom nom nom!

Surprise Me | Curry Dusted Crispy Chicken and Taters

Surprise me!

These are two words that my husband loves to say, when he calls me from work, and I ask him  "What do you want for dinner?"  It's also code for "make me something special" or "I would like to grab some beer and watch the game before dinner." And if you have been married like me for almost 25 years, you know how to read those cryptic messages like clues written in an easy crossword puzzle.

When I hear these words, I dart to my kitchen, and tweak the original plan of what's for dinner.  Just like tonight, I was going to make Chicken Curry, but his statement "surprise me" challenges me to make something "fun".  Something out of the ordinary yet recognizable.

"Hmm  deconstructed chicken curry?"  he infers while nibbling his first bite.

"You recognize the flavors" I triumphantly replied.

And you bet when I saw the tapping of his fingers and nodding of the head... these were clear signals that I succeeded in bringing something new to our dinner table. Enjoy!

Curry Dusted Crispy Chicken and Taters

Ingredients:
6 pcs chicken thigh fillets (you may use chicken breast)

2 medium potatoes, quartered

1 medium carrots, sliced

Salt and pepper to taste

For breading:

1 c flour
salt &pepper
2 tbsp curry powder  (well adjust this according to your preference)
salt and pepper to taste

Season chicken fillets, potatoes and carrots with salt and pepper. Set aside

Fill a large skillet (cast iron is best) about half full with vegetable oil. Heat the oil at 325 degrees F. Meanwhile, roll the chicken pieces into the breading. Shake off excess flour. Drop 5-6 pieces into the hot oil. Make sure there's enough space to stir the chicken. Deep fry it until golden brown. Drain the fried chicken. It should be crispy goden brown.

Repeat the above procedure for the potatoes and carrots.

For the gravy:

1 tbsps. cooking oil
1 cloves of garlic
1 small onions, chopped
1 medium tomatoes, sliced
1/4 c chicken stock
1-2 tbsps curry powder
salt and pepper to taste
1 c coconut milk
1/2 inch ginger/garlic paste


In a pan, saute onions until golden brown.  Add tomatoes  and saute until oil separates. Add ginger-garlic paste and stir.  Spice up using the curry powder; I like to make my curry rich and flavorful so I used around 1 1/2 table spoons.  You may want to add 1 table spoon first and adjust according to your taste. Add coconut milk and let it boil and util ir's reduced. Add coriander leaves. Season with salt. The sauce shoud be thick and creamy.

To add more "fun", I sliced the chicken fillets and skewered them in a bamboo stick.

Pinakbet Experiment: Pinakbet Galette (Vegetable Galette)

I was invited to audit a short pastry class at Kitchen Conservatory a few weeks ago, and since then, I've been wanting to give my pastry making skill a try.  "Cold dough + hot oven = flaky pastry" said Anne, as the chef/owner/instructor's words ran in my head for days.

One of the recipes we made is Caramelized Tomato Tart and the savory tart left an indelible print in my taste buds.  The vinegar in the recipe reminded me of a vegetable stew that is an iconic dish in any Filipino home.  The veggie dish is called pinakbet.

Later that week, a cousin of mine, Erick, shared a pic of Pinakbet Pizza.   And this picture plus the pastry making class gave me an A-HA moment. 

I want to make a Pinakbet Galette, came the idea.  

I played with the flavors of the traditional pinakbet and used it as a filling for a galette.  I selected to make a galette because it's not as intimidating as making a beautiful, but dangerous to make (as in easy to fail), savory pie.  I blame Martha Stewart for making picture perfect pies, now I'm afraid to even try!  But making galettes is fun... as it is more forgiving.  It gives you a free hand on how to form your crust.  

Pinakbet Galette may sound novel, or even bizarre to some.  But before you raise those eyebrows, why not give it a try.  Taste it and tell me how you like or dislike it.  We'll have fun... trying something new.. and make our own take on combining an iconic Filipino vegetable dish with some pastry goodness.

Pinakbet Galette

Pinakbet Galette (Vegetable Galette)

Ingredients;

Crust:
1 1/4 cup flour
1 1/2 teaspoon sugar
1/2 teaspoon salt
2 cloves garlic, minced
1 stick butter
1 egg
cold water (pour tbsp of water at a time)

Filling
3 cloves garlic, minced
2 large onions
3 large tomatoes, chopped
2 tbsp olive oil
4 tbsp butter
1/4 c vinegar
1 tbsp sauteed shrimp paste (bagoong alamang)
1/2 lb ground pork

Topping:
1 large eggplant, thinly sliced
3 pcs. okra thinly sliced
1 large tomatoes, thinly sliced
1/4 medium squash, peeled, seeded and thinly sliced
olive oil
salt and pepper

Procedure:
Pre-heat oven for 350 degrees.
Crust:
Mix together the flour, sugar and salt.  Add the butter cubes and mix it together.  Add in the eggs and form a ball.  Pour a little water if the dough is not holding together.  (note: water should be ice cold and pour just a little like a spoonful) Refrigerate for at least 30 minutes.

Filling
In a saute pan, pour olive oil, butter, onions (put them altogether to avoid burning.  The onions and garlic will be cooking while the butter is being melted). Cook for about 5 minutes until the onions become translucent. Add tomatoes.  Cook for about 5 minutes or until the tomatoes become mushy. Add shrimp paste and vinegar.  Add pork and cook for 10 minutes, stirring continuously to avoid burning.  Add olive oil if necessary.  Set aside.

Topping:
Slice all veggies and drizzle olive oil.

Roll out the dough in a slightly flour coated surface.  Form a 12 inch diameter circle. Slowly lift it up and put it on a baking sheet.
Spread half of the filling onto the bottom layer.  Layer it with all the veggies.  Add the remaining filling and layer the remaining veggies. Fold the dough around the filling.  Coat the outer layer with egg wash.  Bake for about 30 minutes or until the dough turns golden brown. Remove from the oven and let it cool.

Video Blog 1 | How to Make Fried Chicken Ala Jollibee

I'm on my way over there with my camera and ready to shoot our first video.

My girlfriend Kelly cheerfully announced.  No. I'm Not Ready, was my immediate retort.  Well girl, just look at it as if you will just be cooking for tonight's dinner.  You could do it.  

You could do it!  Four powerful words that sparked enthusiasm and excitement.  Before I knew it, I was giggling with her, in front of the camera like we were just having fun.  And this my friends is what I would like to present to you... my first collaborative work with Kelly.

Thank you Kelly for the encouragement, the tips, and for shooting this video blog.  And as I mentioned in my May 29 post... Thank you for being a friend. 

Thank you for watching.  Let me know what you think.  xo, Malou P.S. I have shared the recipe of Fried Chicken a la Jollibee in a previous post.  I hope you don't mind if I'll just direct you there to get the whole recipe.  Please click here.

Monay (Filipino Bread Rolls)

I'm in a baking mode... baking breads that is. You see, while two of my kids are still home for their winter break, baking bread in the morning is a sure way of waking them up. And we all know how college kids are with their sleeping schedule, or lack there of. This is a good mom-strategy sans nagging LOL!

You'll love the bread that I'm going to share with you.  It's called monay, another local bakery staple back home. A few posts ago, I shared with you pan de sal. I collected a lot of memories eating pan de sal as I was growing up, but I couldn't immediately identify a monay story because I don't remember eating much of it as a kid. Oh boy, did I miss out...

This monay story began a few days ago during a New Year's eve party at my sister's house in Orlando. My sister and brother-in-law usually host New Year's eve parties, where around fifteen families gather to wait until the clock strikes midnight.

As the night progressed, the topic of conversation was, of course food, but more specifically the monay. Everyone raved about the monay of Raffy, one of their friends. "Oh you have to try his bread, you'll love it!" the guests would say to me.

During the party, Raffy was busy in the kitchen prepping his monay. He set the dough aside to rise, and timed it so that the rolls were freshly baked right before midnight. The pleasant smell consumed the entire house and excited all the guests. Soon enough, everyone found their way to the kitchen and the monay was devoured within minutes. Not even the Disney fireworks, which were clearly visible from my sister's backyard, distracted people from getting the freshly baked bread. Everyone grabbed the rolls soon as they were pulled out of the oven.

So when we returned home from Orlando, my kids could not wait for me to  make my own version of it.

So this morning I baked a batch... and the smell of the freshly baked bread wafted through my kitchen, found its way into the bedrooms, and my kids were up and around the dining table in no time.

These bread rolls are a must try... they are buttery, tasty and dense. Just like with any bread, it is best to eat the rolls as soon as they get out of the oven.

Monay ala Raffy (Filipino Rolls)

Ingredients:

Dry ingredients:
4 cups all purpose flour
1 1/2 tsp salt
1/2 c powdered milk

Wet Ingredients:
1 1/2 cup warm water
1/2 cup sugar
1 pack of yeast
2 tbsp butter
2 egg yolks

Set the oven at 375 degrees.
Mix all the dry ingredients together.  Set aside.
Meanwhile mix yeast with warm water.  Make sure that your yeast is active, meaning bubbles should be visible.  Add sugar and give it a stir.  On a small bowl, mix the melted butter with the yolks. Now, mix both the yeast mixture and the butter mixture together.

Slowly mix the wet and dry ingredients together until it becomes a dough.  Knead the dough and form a ball  Put the dough in a bowl and cover it with a kitchen cloth. Leave it for 2 hours until the dough doubles its size. (another alternative is put the dough in 180 degrees oven for 30-40 minutes.

When the dough doubles in size, knead it again for about 5 minutes.  Form a log and slice it into your desired size.

Arrange the rolls in lightly oiled pan.  Brush an egg wash on top. (eggwash: egg yolk and a little water) Bake for 20 minutes or until the top turns golden brown.

ENJOY! 

P.S.

Thank you Raffy for sharing your recipe and for making monay during the party.  And thank you Nangnang for assisting me throughout the process.

Ginataang Halo halo

Fresh starts... second chances... clean slates. I love what the New Year represents. 

That was the Facebook status of my friend Agnes that I came across this morning. I thought that this status would be a good way to start my first post of the year. No matter what your personal goals are, no matter how many times you've tried and failed, the New Year allows you another chance to make it right.

The New Year also allows you to look back on the year that has been. Yes, I am truly grateful for what 2011 brought me. With 92 blog posts, I think I have outdone myself more than the previous years of sharing stories and recipes from my kitchen. I look forward to sharing even more this coming year... and hopefully you are still there with me every step of the way. 

As I thought about my first post this year, I thought of giving you the "circular dish" stamp just like in the previous years. Having said that, I would like to share with you guinataang halo halo, a dessert/merienda (snack) simmered in sweet coconut milk.  So let's start off with something sweet and sticky, rich and creamy as we say hello to 2012!  

Happy New Year friends! I hope the New Year gives you more reasons to gather and celebrate around the table... Cheers!

Guinatang Halo-halo

This may be served either warm or cold.  But since it's winter, a warm bowl between your hands will be as soothing as biting into a warm sweet pillowy soft sweet rice dough... enjoy!

Ingredients:
3-5 cans of coconut milk (I used a lot of coconut milk to give a thick sweet coconut soup)
2 medium size sweet yam, cubed
2 medium size taro , cubed (you could also use purple yam)
1 cup sweet rice flour (add water to form a dough, then make marble sized balls out of it)
1 cup tapioca pearls (to cook it perfectly)
3 pcs saba (bananas) cubed
1 bottle of sweetened jackfruit, shredded
2 tbsp vanilla
1 cup sugar (adjust sugar according to taste)

Procedure:

Pour  cans of coconut milk (reserve half a can for later) in a stock pot over medium heat. Let it simmer.  Once it simmers, add sweet yam and taro. Cook it for about 10-15 minutes. Then  you may add the round rice flour dough and cook it for another 5 minutes.  Add ttapioca pearls and jackfruit.  Stir the pot until cooked. Pour the remaining coconut milk for a creamy texture. Add sugar according to taste.  I used about 3/4 of a cup but you may add more if you'd prefer a sweeter blend. (optional: add vanilla flavor)

Now you are ready to have a comforting bowl of goodness!

Pan De Sal (Filipino Bun)

I'm glad you enjoyed the first baking lesson I posted, which I also enjoyed learning from my aunt, Nana Ming.  Now if you missed the first lesson I suggest you scroll down to the previous post and check out Nana Ming's Classic Custard Cake.  It is definitely worth checking out.

For our next lesson, Nana Ming shows us how to make pan de sal (Filipino Bun).  Pan de sal is very much a part of a Filipino breakfast meal or merienda (mid-morning or mid-afternoon meal).  You could have it plain, to dip it in your coffee or tsokolate (hot chocolate) or as a sandwich, the sweet roll filled with your favorite sandwich filling. 

I'm sure most Filipinos have their own pan de sal favorite:  Some spicy Spanish sardines on pan de sal during a rainy day maybe?  Or condensed milk (which is finger-licking good) between the pandesal on a lazy Sunday afternoon... oh how about the soft pan de sal with creamy luscious macapuno ice cream, especially good on a hot summer day.

This versatile bun is sold in every corner bakery in the Philippines. The fresh rolls are packaged in a brown bag, and the scent of freshly baked bread that sneaks out from the bag is delightful. What makes our Filipino bun different is the crusty and powdery top, while at the same time having it soft and fluffy on the inside. And when it's warm and freshly baked... ahh it's definitely like a hug from home.

Before I share with you the recipe, let me thank Nana Ming for sharing it and thanks to my cousin Gigi too.  Gigi actually sent me the video taken during the actual lesson, a portion of it I'm sharing below.  Thank you Gigi for painstakingly recording  and sending me the clips part by part.

Nana Ming's Pan De Sal
Let's get ready with our ingredients.  I grouped and labeled the ingredients together to avoid confusion.  But no worries you'll have hot pan de sal in no time.
    For the yeast mixture:
            1 tbsp of dry yeast
            1 1/3 c (316 ml) luke warm water
            1 1/2 tsp (7.5 ml) sugar
   Then for the milk mixture
             2 eggs

      1/2 cup ( 118 ml) warm milk

Flour mixture 

     3 1/2 cups (480 grams) all purpose flour (unsifted)

     1/4 cup (32 grams) sugar

      1/3 (43 grams) cup melted butter

 Additional Flour Mixture

1/4 (32 grams) cup bread flour

 1 tablespoon(10 ml) melted butter

Bread Crumbs

1/4 (32 grams) cup bread crumbs

Mix all the ingredients of the yeast mixture and leave it for 5-8 minutes.

In a bowl, mix the eggs and milk.  Check the yeast mixture, if the yeast mixture has bubbles
then the yeast is active.  If there are no bubbles, repeat procedure number 1.

Add the yeast mixture and the second and third group together.  Mix well.
Gradually add the addition flour mixture to the well kneaded dough.

Cover the bowl and place it inside a pre heated oven 180 deg. for 30 minutes.

Divide the dough into 2 balls.  Roll each piece into a log.

Slice it diagonally into 8-10 slices for each log.  Slice a little dent on top.  Slightly drench it
with bread crumbs. I suggest you watch the video below:

Arrange the bread in a  pan.  

Leave the pan for another 30 minutes inside the warm oven (180 degrees F).

Bake for 12-15 minutes at 350 degrees F.

Re-create the pan de sal moment at home... it will surely define a happy breakfast meal.

For my next post, I will share with you what's on that tiny cup beside the basket of pan de sal... til my next post!