tag:blogger.com,1999:blog-99163942024-02-21T01:32:52.080+08:00It's all about foodExperiencing life, one bite at a time.JEPhttp://www.blogger.com/profile/04802037284675931001noreply@blogger.comBlogger127125tag:blogger.com,1999:blog-9916394.post-54981075895291807582023-11-14T22:33:00.002+08:002023-11-14T22:34:11.966+08:00[Review] Zark's Burgers - Iloilo City<p> </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaVgKeHweGGuwEyfqW8s4gZ4iOYw-CUOVGDYrqlB7PP70RZ5aZZND-Dn7121s3CSa1C1vmATnpCYaL2qw3N8WjqP7fWUhXXQ6vDlHdgZaazW2amSKJJ8DEIp0Aggj4NGZYsAmsrfTpwh8cplBEc4lLlE6KW3piGXwDhG-jnzk6HpR_lN0T8jqM/s3024/20231113_135548.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaVgKeHweGGuwEyfqW8s4gZ4iOYw-CUOVGDYrqlB7PP70RZ5aZZND-Dn7121s3CSa1C1vmATnpCYaL2qw3N8WjqP7fWUhXXQ6vDlHdgZaazW2amSKJJ8DEIp0Aggj4NGZYsAmsrfTpwh8cplBEc4lLlE6KW3piGXwDhG-jnzk6HpR_lN0T8jqM/w640-h640/20231113_135548.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">The Zark's Stunner Burger - double cheeseburger, double bacon strips, sauteed mushrooms, and caramelized onions.</span></td></tr></tbody></table><br /><p></p><div><div>I know that you can tell based on the previous entry that I have been on a burger binge recently and when I was writing about JD Burger Project, I couldn't help but compare it to one of my favorite local burger chains: Zark's Burgers. Both are more or less on the same level of quality and price point with the biggest difference being that Zark's is already an established chain with a lot of locations nationwide. There's even one just a few hundred meters from my apartment in Quezon City (mostly catering for delivery services since it is just a small kiosk with no dine-in area) and it's also one of my go-to places whenever I'm craving a good burger when I'm in my hometown in Iloilo City. </div><div><br /></div><div>Since these blog entries/reviews are meant to be a holistic look at a particular food establishment and include location and ambiance, this article specifically refers to Zark's Burger at SM City Iloilo. </div><div><br /></div><div>This particular branch that I will be talking about is located in SM City Iloilo, which is starting to become a major foodie place what with the opening of several restaurants recently like the new Summer House branch, a new Bread Basket location, and Theo's Restaurant Bakery, just to name a few, and a lot of soon-to-open food establishments that I am eagerly awaiting for, such as a branch of Tong Yang and a new branch of the Japanese restaurant Botejyu. SM City Iloilo is definitely making a comeback as the new foodie center in the city after the devastating effect of the pandemic on some of the food establishments here, some of which have never recovered. </div><div><br /></div><div>This Zark's location is actually relatively new in SM City Iloilo having transferred from its previous corner location near one of the entrances. The old location used to be more spacious but it was not located in a high foot traffic area so this new place in the middle of the basement of the new wing can be considered as an upgrade. However, what they have gained in foot traffic came at a cost of limited dining floor area. The dining area feels a little bit cramped but that may also be attributed to the layout of the tables and chairs. </div><div><br /></div><div>They have burgers highlighted front and center in their menu and they stick to their core competency of making delicious burgers. There are still some other menu items and sides but those are obviously not given that much emphasis. </div><div><br /></div><div>Their staff are very attentive and are there beside you eager to assist when you call for them but they are not overly solicitous (which is great in my opinion). They provide disposable gloves if you want to pick up your burger and chomp away but they also provide a knife and fork. I personally have an unusual way of eating large burgers (like I would eat club sandwiches - I deconstruct them when eating sometimes eating one layer at a time, I know it is weird). </div><div><br /></div><div>One of the things I have come to love with Zark's is their generous portions. Only getting the burger and drink leaves me very satisfied already and I usually don't order the combo meals with the nachos or fries since that would be too much carbs for me. I like that they provide mayo, ketchup, and yellow mustard in squeeze bottles and not those small packets that you need to keep badgering the staff to give you more. The mustard and the ketchup are at the table from the start but I think they do not have enough mayonnaise bottles so you do have to ask for it when you order. Some limited customization can be done but it is only in the form of additional beef patty, additional bacon, and up-sizing the sides and drinks for the combo meal. It is also worth highlighting the quality of their buns. It is soft, airy, and chewy just the way I like it and it has been toasted slightly presumably in a flat griddle so that the bread doesn't come off as soggy. The beef patties are really good tasting too. They are satisfyingly juicy and greasy but in a good way - if that makes sense - I do not know how else to describe it. </div><div><br /></div><div><br /></div><div>_______</div><div><br /></div><div>Food: 7/10</div><div>Location: 8/10</div><div>Ambiance: 7/10</div><div>Value for money: 7/10</div><div>Service: 8/10</div><div><b>Overall: 7.4/10</b></div></div><div>_______</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheKuuLW0jAbiDEb1cZpS7GE_JQHAz-o_2-XvIgnp6fb9AqfIgecgcFK8nK8diZV1QDe_7c5ucluGtwpETOGR0pxs0msbbhU22MNXtdzChSlRrdw0Bztv-WiuF1yXZWdwvL-9APHMkpCWAbt5WDtxgYvHcIT22MkzIkdfHjc4u1CH_2MyEvgz66/s3024/20231111_110539.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheKuuLW0jAbiDEb1cZpS7GE_JQHAz-o_2-XvIgnp6fb9AqfIgecgcFK8nK8diZV1QDe_7c5ucluGtwpETOGR0pxs0msbbhU22MNXtdzChSlRrdw0Bztv-WiuF1yXZWdwvL-9APHMkpCWAbt5WDtxgYvHcIT22MkzIkdfHjc4u1CH_2MyEvgz66/w640-h640/20231111_110539.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">The interior is a bit cramped</span></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbxmVm97W04PHo5rU8t8nDI3kr5w6mvyUGEnQsAOzKF6GVJ66TiqnHJB6yZVMHecED1cHXzd-8qHNJaChqBDQVy4wwfb04xYqEipRoczVhNqQqu6cSrMDkU0UUl_uT-VUvOgqr7RFkDn_xTnWdm55zbXgzEkcB87qZ38r6UDRwaaNS4A5jrUfE/s3024/20231111_111243.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbxmVm97W04PHo5rU8t8nDI3kr5w6mvyUGEnQsAOzKF6GVJ66TiqnHJB6yZVMHecED1cHXzd-8qHNJaChqBDQVy4wwfb04xYqEipRoczVhNqQqu6cSrMDkU0UUl_uT-VUvOgqr7RFkDn_xTnWdm55zbXgzEkcB87qZ38r6UDRwaaNS4A5jrUfE/w640-h640/20231111_111243.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">The Zark's Ultimate Burger - quarter pounder with caramelized onions, sauteed mushrooms, cheese sauce, and bacon.</span></td></tr></tbody></table><br /><div><br /></div>JEPhttp://www.blogger.com/profile/04802037284675931001noreply@blogger.com0tag:blogger.com,1999:blog-9916394.post-72584355132902168932023-11-11T01:23:00.002+08:002023-11-14T22:33:28.351+08:00[Review] JD Burger Project - Iloilo City<p> </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC6KTaJJoVG8fXkNQXWPkv0D8bSdOn6o5ML4MAsJhF_M9nZzbyvX7DMfQ41BhhLCwHHQ94uiu7fOBArk7XFFEvVVXyJ9L2by_fVcpHkGfr_QTeuYpF-IOL9lx0Hwjonr1s_3hW0plRd87k9UP6J7kgmvxHTwwhArNJ3FronBRs4Qt7PISD5rp6/s4032/20230610_175212.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC6KTaJJoVG8fXkNQXWPkv0D8bSdOn6o5ML4MAsJhF_M9nZzbyvX7DMfQ41BhhLCwHHQ94uiu7fOBArk7XFFEvVVXyJ9L2by_fVcpHkGfr_QTeuYpF-IOL9lx0Hwjonr1s_3hW0plRd87k9UP6J7kgmvxHTwwhArNJ3FronBRs4Qt7PISD5rp6/w640-h480/20230610_175212.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">JD Burger Project. Flickr/Jepf</td></tr></tbody></table><br /><p></p><p>If ever you are in Iloilo City and are suddenly craving a good burger, then you should give JD Burger Project a try. </p><p>I think JD Bakeshop has as long as I have been on this earth (go look it up and you will have a rough idea how old I am) and has established itself as one of the go-to places when you want to buy <i>pasalubong</i> from Iloilo City. I would characterize it as a middle-of-the-pack kind of establishment when it comes to baked goods. They do offer a nice dining experience with decent menu options on their restaurant but again it's nothing to write home about. So when I heard from a friend about the existence of the burger-themed spin-off, my curiosity was piqued but since you wouldn't necessarily associate JD Bakeshop with specialty burgers I was understandably skeptical. The restaurant is located along General Luna Street in Iloilo City right alongside a JD Bakeshop branch.</p><p>The first thought that struck me when we first visited the place was "Thank goodness this place has a spacious parking area!" There are slots along the main road in front of the JD Bakery restaurant and there is an additional parking area just beside where the JD Burger Project restaurant is located (they are separate places each with their own entrances). The adjacent parking area has direct access to the JD Burger Project restaurant through a back door. </p><p>JD Burger Project offers a diverse menu that caters to different tastes and preferences. From classic cheeseburgers to gourmet creations (it goes on without saying that the items on the menu range from the budget-friendly to the more pricey offerings), there is something for everyone. They offer a lot of sides and they even have rice meals. So how was the food you ask? Well, I cannot evaluate the entire menu of course and any observation that I can say is just based on a very limited sample size (with not much check on consistency). OK, here it goes:</p><p>- The burgers are decently sized and they were all delicious.</p><p>- The onion rings were really good!</p><p>- The burger steak was just OK and I liked the gravy.</p><p>- The quality of the burger buns is top-notch. I am a firm believer that the bread can make or break a burger.</p><p>- We liked the extensive menu options and the fact that customization of orders is allowed to a certain extent (we just added more patties - we were that hungry).</p><p>- One comment my friend made that I remember is that he thought that the burgers we tried so far were on the sweeter side. I didn't really notice it that much and I think it was just the caramelized onions which I don't mind at all. </p><p>The ambiance is cozy with subdued lighting and soft sofas available on certain tables. The sound system is also not overly loud so you can have a proper conversation with your friends while chilling. The temperature inside is just right although we have visited the place at night so I do not know how it is during the hottest part of the day. The seating capacity is a bit limited but we didn't notice any customers that struggled to find a place to sit. OK, having said that, I would like to point out that this restaurant does not have its own toilets BUT you should not count that against them since you can always go to the JD Bakeshop restaurant next door.</p><p>Our orders arrived in a reasonable amount of time and condiments and complimentary chilled water bottles can be requested from the counter (as an aside note, Iloilo City has a local ordinance requiring food establishments to provide free potable water upon request). The service crew is a small team and it has this self-service vibe to the place when you need water refills, more napkins, etc.</p><p>I quite enjoyed the dining experience and have since returned to the restaurant several times. I would definitely recommend this place to people who are visiting Iloilo City and want something uniquely local when craving burgers. I'd say they are roughly the same level as Zark's Burger (which I also really like). </p><p>Food: 7/10</p><p>Location: 7/10</p><p>Ambiance: 8/10</p><p>Value for money: 7/10</p><p>Service: 8/10</p><p><b>Overall: 7.4/10</b></p><p><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPcWEjYixdtaHQy27Lg7RuS2JTsSQgbn_ycpy0UL7D4ZB-qsvJ9KdCE0lk5O__f-xzx0-W8r7L5pYU_UH0Q-W88MWT0M-N2vf8WFhZbfDL8dIRJEWFPKPJ0l1xsSYropl6wWm48opNlgPilpwlVN08OFe2u0hJrIfIO6CbJt71hhvgBZs-znUf/s3024/20230531_201405.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPcWEjYixdtaHQy27Lg7RuS2JTsSQgbn_ycpy0UL7D4ZB-qsvJ9KdCE0lk5O__f-xzx0-W8r7L5pYU_UH0Q-W88MWT0M-N2vf8WFhZbfDL8dIRJEWFPKPJ0l1xsSYropl6wWm48opNlgPilpwlVN08OFe2u0hJrIfIO6CbJt71hhvgBZs-znUf/w640-h640/20230531_201405.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">JD Burger Project - Burgers. Flickr/Jepf</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOxiaXtuA3lZtYra53jSiWojffIvW2Y5OiRyWY2NLuqFwfWxA99Pw1gaOYMhUx1Pmumxzvxi82h0AYl2ilmFErZw_7ZvyIQgTg9qLmFpgw01nNOvKLXAhALf4VLmXmuiHcIcfV39W83f02l4MN0mnRaW846MAOfqrxXKWP2HVGvn3xoAPeohGa/s3024/20230531_201523.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOxiaXtuA3lZtYra53jSiWojffIvW2Y5OiRyWY2NLuqFwfWxA99Pw1gaOYMhUx1Pmumxzvxi82h0AYl2ilmFErZw_7ZvyIQgTg9qLmFpgw01nNOvKLXAhALf4VLmXmuiHcIcfV39W83f02l4MN0mnRaW846MAOfqrxXKWP2HVGvn3xoAPeohGa/w640-h640/20230531_201523.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">JD Burger Project - Cheesy Fries. Flickr/Jepf</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHbjV8x632ZksJf_GB7oA5T1pmjOVoodm-42pyjoCn3RQfRQ-hG7O0nEhWwyhC_wjRsRQsYgf_pCD2LNS1yaKFnC-NF5wn7LzggtWaH0IE7Al2VEcBqG3hRd9bL_EGYzQ2bsdTQvJw9w1uy78eUHrkEQgGCA_HgjNmohAAGzF1Wi7Phm1VCouN/s4032/20230610_181249.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHbjV8x632ZksJf_GB7oA5T1pmjOVoodm-42pyjoCn3RQfRQ-hG7O0nEhWwyhC_wjRsRQsYgf_pCD2LNS1yaKFnC-NF5wn7LzggtWaH0IE7Al2VEcBqG3hRd9bL_EGYzQ2bsdTQvJw9w1uy78eUHrkEQgGCA_HgjNmohAAGzF1Wi7Phm1VCouN/w480-h640/20230610_181249.jpg" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">JD Burger Project - Salisbury Steak. Flickr/Jepf</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFElT7i6CXJRrTf9tB8kP3dm-ir7bQq3N5H2y7mlQlGfx9oXkWfW2bEysV7WNZ-prLw0nQiK3miiOVefVr6DsOoduwTPmafoXkujW2y5GtlL6k1eRsh2D8qzU4ZQQW5Hp4A64d-bfWR9YP0K_nDIPtkNEfi7Bb6bJtHVpBGD-H3Rrei2k11Ytf/s4032/20230610_181300.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFElT7i6CXJRrTf9tB8kP3dm-ir7bQq3N5H2y7mlQlGfx9oXkWfW2bEysV7WNZ-prLw0nQiK3miiOVefVr6DsOoduwTPmafoXkujW2y5GtlL6k1eRsh2D8qzU4ZQQW5Hp4A64d-bfWR9YP0K_nDIPtkNEfi7Bb6bJtHVpBGD-H3Rrei2k11Ytf/w480-h640/20230610_181300.jpg" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">JD Burger Project - Onion Rings. Flickr/Jepf</td></tr></tbody></table><br /><p><br /></p>JEPhttp://www.blogger.com/profile/04802037284675931001noreply@blogger.com0Iloilo City, Iloilo, Philippines10.7201501 122.5621063-17.590083736178848 87.4058563 39.030383936178843 157.71835629999998tag:blogger.com,1999:blog-9916394.post-67325238919021788732023-11-10T22:38:00.001+08:002023-11-10T22:41:23.910+08:00[Recipe] Revisiting the Sinardinas na Bangus Recipe (Sardines-style Milkfish)From time to time I like to revisit some of my already-written recipes in this blog to see what updates and tweaks I have done through the years. Sometimes it's just a matter of discovering better ingredients or sometimes I would experiment with a different cooking technique and adopt it because it makes the whole preparation easier or it makes the final dish better in some way. <div><br /></div><div>I have implemented several key changes in this version of the recipe. One is adding the initial step of brining the fish first to make the flesh firmer to help with the final texture of the dish given the long pressure cooking time. The other is incorporating an unusual ingredient: the Korean fermented soybean paste <i>Doenjang</i> (which might be a controversial move to some given its robust flavors). There is also the addition of t<i>ausi</i> - the Filipino fermented and salted black soybeans (can you see a pattern here?). Adding additional <i>umami</i> elements to this dish on top of the tomato sauce and the soy sauce is the main point of this revision. <div><span style="color: #663333; font-weight: bold;"><br /></span></div><span style="color: #663333; font-weight: bold;"><div><span style="color: #663333; font-weight: bold;"><br /></span></div>Ingredients:</span> </div><div><br /></div><div><span style="color: #663333;">- 3 big bangus or milkfish - cut into slabs (I just tell the person at the fish section of the grocery to clean, descale, and cut for Sinigang cooking typically 5 cuts per fish)</span></div><div><span style="color: #663333;">- 2 medium onions</span></div><div><span style="color: #663333;">- 4 ripe tomatoes</span></div><div><span style="color: #663333;">- 1/2 cup soy sauce </span></div><div><span style="color: #663333;">- 1/2 cup coconut vinegar</span></div><div><span style="color: #663333;">- 1/2 cup sunflower oil (or soybean oil or corn oil)</span></div><div><span style="color: #663333;">- 1/4 cup Knorr liquid seasoning </span></div><div><span style="color: #663333;">- 1 pack sweet pickle relish 250 grams</span></div><div><span style="color: #663333;">- 1 small can *[[tausi]]* (fermented black soybeans) 180 grams</span></div><div><span style="color: #663333;">- 1 tablespoon whole peppercorns </span></div><div><span style="color: #663333;">- 2 tablespoons pickled jalapeños (plus 2 tbs of the pickling liquid) or you can substitute with banana chili peppers</span></div><div><span style="color: #663333;">- Half cup sea salt (for brining this will be rinsed don't worry about the seemingly large amount)</span></div><div><span style="color: #663333;">- 1 pack magic sarap seasoning 8 grams</span></div><div><span style="color: #663333;">- 2 large carrots, cut into cubes</span></div><div><span style="color: #663333;">- 2 pcs dried bay leaves</span></div><div><span style="color: #663333;">- 2 tbs Doenjang (Korean fermented soybean paste)</span></div><div><span style="color: #663333;">- muscovado sugar to taste</span></div><div><span style="color: #663333;">- Enough water to fill to the maximum level of pressure cooker</span></div><div><span style="color: #003300; font-weight: bold;"><br /></span></div><div><span style="color: #003300; font-weight: bold;">Directions:</span> </div><div><span style="color: #003300;"><br /></span></div><div><span style="color: #003300;">Mix sea salt and just enough water to submerge the bangus pieces in a bowl. Leave for about 2 hours refrigerated. </span></div><div><span style="color: #003300;"><br /></span></div><div><span style="color: #003300;">In a pressure cooker pot, add the perforated tray at the bottom that comes with the cooker (if your cooker doesn't come with this then it is advisable to purchase one that fits just right at the bottom of the cooker) so that the fish won't come in direct contact with the bottom while cooking. Rinse the bangus and arrange the cut-up pieces preferably with the tail piece at the bottom (this piece contains the most fishbone) and the delicate head, should you wish to include it, at the upper part (as mentioned in the previous recipe, I would sometimes use the heads for sinigang na bangus). </span></div><div><span style="color: #003300;"><br /></span></div><div><span style="color: #003300;">Add the diced carrots, tomatoes, and onions, the tausi (just dump the entire packet including the liquid), the jalapeños (including some of the pickling liquid), the pickle relish (again you should just dump everything including the pickling liquid), the whole peppercorns, and a few bay leaves on top. Top off with a packet of magic sarap seasoning granules and the scoops of *Doenjang*. </span></div><div><span style="color: #003300;"><br /></span></div><div><span style="color: #003300;">Add the liquid ingredients next. Add the soy sauce, Knorr liquid seasoning, coconut vinegar (you can substitute this with any other kind of vinegar but I like coconut vinegar best for this), the sunflower oil. Then add enough water to fill the pressure cooker up to the maximum liquid level according to the manufacturer's manual (the cooking time for this is 2 hours and we do not want all the liquid to evaporate before then). </span></div><div><span style="color: #003300;"><br /></span></div><div><span style="color: #003300;">Start with high heat with the lid off until the liquid begins to simmer. Lower to medium heat and put on the lid of the pressure cooker with the weight. Wait until the weight of the cooker starts swaying and making that distinctive rhythmic sound (indicating that the desired pressure has been reached) set a timer for 2 hours and lower the burner as much as you can with the steam still making the weight of the cooker swing back and forth. </span></div><div><span style="color: #003300;"><br /></span></div><div><span style="color: #003300;">At the end of the 2 hours remove from heat and let it depressurize by slowly venting off steam. </span></div><div><span style="color: #003300;"><br /></span></div><div><span style="color: #003300;">Open the lid when it is safe to do so and add the guisado tomato sauce (we didn't add this earlier since it has a tendency to settle and stick to the bottom and burn). Optionally, you can adjust the taste of the sauce by adding [[muscovado]] sugar to taste (the sugar can balance the sourness from the tomato sauce if desired). </span></div><div><span style="color: #003300;"><br /></span></div><div><span style="color: #003300;">Let it cool and store it in food-safe and freezer-safe containers. This dish freezes well and can be reheated on the stove-top or in the microwave.</span></div><div><br /></div><div><div><span style="color: #003300; font-weight: bold;"><br /></span></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtbVssajTQ3oOnTysd4vl4nSQWouIwYfRW4fP4oa84o57yo9zKZKyDHWofWgxQmW0IBQ-Wuu4wnTUFSxh-yjUZiY7Bbjc89lzdf88LtBsv6OwelgXyszd9NUrvZujD2Y3YwD_QeLkEAkJDHH_TfStL3JtmSGVi9gfYo8BVnBm3eU3SgBbSSBz0/s3024/20231107_174058.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtbVssajTQ3oOnTysd4vl4nSQWouIwYfRW4fP4oa84o57yo9zKZKyDHWofWgxQmW0IBQ-Wuu4wnTUFSxh-yjUZiY7Bbjc89lzdf88LtBsv6OwelgXyszd9NUrvZujD2Y3YwD_QeLkEAkJDHH_TfStL3JtmSGVi9gfYo8BVnBm3eU3SgBbSSBz0/w640-h640/20231107_174058.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Sinardinas na bangus straight after pressure cooking. </td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPVdrQ9z2CnP-7RnbtJ_O7fYKNsFQkfSTmtp4Za6kLJI0KPF3v71vJ56-0PnqaMNK08n1A5-m-Gt9C2DWm-Vz97X5oVtquThxjN_EYQJSF1mj2DZiWiCr9zps28RmD2iLjOqVtGK6nYyCFz2aukroYY0_zRZtIDUWgEW1nVNFLQet4p41-Xez7/s3024/20231107_174400.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPVdrQ9z2CnP-7RnbtJ_O7fYKNsFQkfSTmtp4Za6kLJI0KPF3v71vJ56-0PnqaMNK08n1A5-m-Gt9C2DWm-Vz97X5oVtquThxjN_EYQJSF1mj2DZiWiCr9zps28RmD2iLjOqVtGK6nYyCFz2aukroYY0_zRZtIDUWgEW1nVNFLQet4p41-Xez7/w640-h640/20231107_174400.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Sinardinas na bangus/ sardines-style milkfish.</td></tr></tbody></table><br /><span style="color: #003300; font-weight: bold;"><br /></span></div><div><span style="color: #003300; font-weight: bold;"><br /></span></div><div><span style="color: #003300; font-weight: bold;"><br /></span></div><div><span style="color: #003300;"><b>Related Links: </b></span><span style="color: #003300;"><b><a href="https://allaboutfood.occasionalramblings.org/2018/03/recipe-sardinas-na-bangus-sardines.html">https://allaboutfood.occasionalramblings.org/2018/03/recipe-sardinas-na-bangus-sardines.html</a></b></span></div></div>JEPhttp://www.blogger.com/profile/04802037284675931001noreply@blogger.com0tag:blogger.com,1999:blog-9916394.post-34601549117202985362022-09-12T14:50:00.001+08:002022-09-12T14:50:56.274+08:00[Review] DoVa Brunch Cafe - Megaworld Business Park, Manduriao Iloilo City (first impressions)<p>I was in the vicinity of Megaworld Business Park in Manduriao, Iloilo City with a friend and we were looking for a place to have lunch. Across Festive Mall are several restaurants and we agreed to check them out. We weren't up for a heavy buffet meal in Farm to Table so we decided to try out the restaurant next door named Dova Brunch Cafe.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-L3dxqMdC6xF4fxKEymfk5n20UEVB5HLAUK9VnzKo4bCT4VWh6ryPXaqAiGXw8P1l_SLggnCS6keMQTqG7zRA0-I9yIYqryqA6ZachBxltpMFK6ydc_W4wrTKdiOggMcD6P5WWTre_X4CpReycRovPqLz7JQIsYntQl1_-1VuiQjwvGloDw/s3024/20220909_132200.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-L3dxqMdC6xF4fxKEymfk5n20UEVB5HLAUK9VnzKo4bCT4VWh6ryPXaqAiGXw8P1l_SLggnCS6keMQTqG7zRA0-I9yIYqryqA6ZachBxltpMFK6ydc_W4wrTKdiOggMcD6P5WWTre_X4CpReycRovPqLz7JQIsYntQl1_-1VuiQjwvGloDw/w640-h640/20220909_132200.jpg" width="640" /></a></div><br /><p>Conveniently located just across from the Festive Walk Mall, and beside the Megaworld transportation hub, the restaurant is very accessible if you are looking for alternative options for lunch and dinner beside the restaurants located in the mall. Looking at the menu (it's available online at their Facebook page linked at the end of this article), the options are quite extensive and the prices tend to be in the mid to high range.</p><p>We have decided to go with the rosemary lamb chops and ox tongue in creamy mushroom sauce for sharing. The ox tongue tasted very good and was very tender while the lamb chops were overdone (I admit that we did not tell the waiter how we wanted it cooked and they have not asked also). Aside from the lamb being on the tough side, everything tasted good including the side dishes. I'd also recommend the green goddess juice. I'll definitely come again to sample other items on their menu.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh55p1_GGudLo0ReZQI2y7N7r0N6wgtXK7cEcJp6kuB6CDQxEckE1pIgu0RwIPUrVPb-CNxiOiv1THtm8LYSPi0K8Z4sCH5lBcmTvRCrGydC-4ucWPlIr3ndGl6MFRm3GUInqI2HHtGGiatlga4fCQnrHt2tbouwXpieSZpCO1t4H5NgzhWg/s3024/20220909_123136.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh55p1_GGudLo0ReZQI2y7N7r0N6wgtXK7cEcJp6kuB6CDQxEckE1pIgu0RwIPUrVPb-CNxiOiv1THtm8LYSPi0K8Z4sCH5lBcmTvRCrGydC-4ucWPlIr3ndGl6MFRm3GUInqI2HHtGGiatlga4fCQnrHt2tbouwXpieSZpCO1t4H5NgzhWg/w640-h640/20220909_123136.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Rosemary Lamb Chops</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg-HgLagQfIm6yOmsDYsVkThn-TUa55tpW9rX_vR1FG95x38-blKqfd1l6vbd4M_B-J3_YkYBYSZGITG3J9CmfZEtpOxZKDotDygjvC9yZaMRiyYqh7fet8f4oJdzonq5fOtojU3WF0Mcy3uWFZ2WltZPjSIiHn2c8lblqThKgm6BXlL0m-Q/s3024/20220909_122217.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg-HgLagQfIm6yOmsDYsVkThn-TUa55tpW9rX_vR1FG95x38-blKqfd1l6vbd4M_B-J3_YkYBYSZGITG3J9CmfZEtpOxZKDotDygjvC9yZaMRiyYqh7fet8f4oJdzonq5fOtojU3WF0Mcy3uWFZ2WltZPjSIiHn2c8lblqThKgm6BXlL0m-Q/w640-h640/20220909_122217.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Ox Tongue in Creamy Mushroom Sauce</td></tr></tbody></table><br /><p>The interior of the restaurant was cozy with a casual dining vibe. It was also very quiet so it is an ideal place to catch up with friends over brunch (it also probably helped that we were the only group dining at the time). The waiters were attentive and courteous.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCK7sDLGDim2lTsC-_c6oyurD5B7uRRD7kujbesykjBo9uqTIemNAodenIGGlZVPyEzsO6gJ0Pvam93GVxKSpAaOyYckn1mpTQiN3JVjaOW4-k4_a_quDACsk6rw8EIB8ymxMYciHh9cVDbXZ4Cvb934Zv3hXnmDN1tkhFLRsDFqAP9CJvlw/s3024/20220909_130547.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCK7sDLGDim2lTsC-_c6oyurD5B7uRRD7kujbesykjBo9uqTIemNAodenIGGlZVPyEzsO6gJ0Pvam93GVxKSpAaOyYckn1mpTQiN3JVjaOW4-k4_a_quDACsk6rw8EIB8ymxMYciHh9cVDbXZ4Cvb934Zv3hXnmDN1tkhFLRsDFqAP9CJvlw/w640-h640/20220909_130547.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Interior of Dova Brunch Cafe</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv-oc-l895_gxr1-UGFOrsV_7S2HdC05mdTLrUxpDY6a20smhnmavfoKBdPBt81jmsVWOuAD-kLuSgF0lLSAH53BCOwvEmeQG8bgwdjb-wBHkYMCl_WzpcDyvGwLTe3kc9HEENtDuJn0Agz8LiPAgtj405PoXs5hf6UGMH9egmMqVVilpRrg/s3024/20220909_130600.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv-oc-l895_gxr1-UGFOrsV_7S2HdC05mdTLrUxpDY6a20smhnmavfoKBdPBt81jmsVWOuAD-kLuSgF0lLSAH53BCOwvEmeQG8bgwdjb-wBHkYMCl_WzpcDyvGwLTe3kc9HEENtDuJn0Agz8LiPAgtj405PoXs5hf6UGMH9egmMqVVilpRrg/w640-h640/20220909_130600.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Interior of Dova Brunch Cafe</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTfwXGoOAvJFkltsnBEYXeyoe_m6JpAhYXbnffdSWqJRMM3gz0RNWeVJ41U1to0Sd3vyd8RDyUZ-BH3KG_VlqMdQWx0jTC0c0lT2WWh0ViGPOy0N42ZkvNGtwafVq8w1ss9h9yqsDzu0uwgXFsNGgYTdQkmM3skp9fBSUDAIyKaRMyzyFtpQ/s3024/20220909_130614.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTfwXGoOAvJFkltsnBEYXeyoe_m6JpAhYXbnffdSWqJRMM3gz0RNWeVJ41U1to0Sd3vyd8RDyUZ-BH3KG_VlqMdQWx0jTC0c0lT2WWh0ViGPOy0N42ZkvNGtwafVq8w1ss9h9yqsDzu0uwgXFsNGgYTdQkmM3skp9fBSUDAIyKaRMyzyFtpQ/w640-h640/20220909_130614.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Interior of Dova Brunch Cafe</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFVdPhYDyxVYu4mtUC1vLxJueHRqDNRM5b2WWFVnzAXje-GWmW2lmppG5NXaB4hYDH898Tdo2J1W_7zNCV5j0Ze4W_pr9FwZbYNnP9nSXjh9ranA1n94VErEJea_vUALFBicQWOdmNcR1Ndup-TPPFGSryQ0D_QWFh7tVfgpJDY8s1DJATtg/s3024/20220909_132215.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFVdPhYDyxVYu4mtUC1vLxJueHRqDNRM5b2WWFVnzAXje-GWmW2lmppG5NXaB4hYDH898Tdo2J1W_7zNCV5j0Ze4W_pr9FwZbYNnP9nSXjh9ranA1n94VErEJea_vUALFBicQWOdmNcR1Ndup-TPPFGSryQ0D_QWFh7tVfgpJDY8s1DJATtg/w640-h640/20220909_132215.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Exterior of Dova Brunch Cafe</td></tr></tbody></table><p>Overall it was a pleasant dining experience and I am glad that we decided to try it out. Next time I order steak, I'd be sure to mention how I wanted it cooked.</p><p>Check out their menu, prices, and how to get there on their Facebook page here <a href="https://web.facebook.com/Dova-Brunch-Cafe-288157274723171/" target="_blank">https://web.facebook.com/Dova-Brunch-Cafe-288157274723171/</a></p><p>______________________</p><p>Food - 7/10</p><p>Service - 9/10</p><p>Ambiance - 9/10</p><p>Location - 9/10</p><p><b>Overall - 8.5/10</b></p>JEPhttp://www.blogger.com/profile/04802037284675931001noreply@blogger.com0Megaworld Blvd, Mandurriao, Iloilo City, Iloilo, Philippines10.7151767 122.5458439-21.962394523960491 87.3895939 43.392747923960492 157.7020939tag:blogger.com,1999:blog-9916394.post-53365276517277648772021-08-08T13:16:00.002+08:002021-08-08T14:11:41.202+08:00[Recipe] My take on the classic Mapo TofuOk, let's get something out of the way first. This recipe is by no means authentic and it is also not something that is traditionally prepared in our household. There's just a lot of ingredients not available to me at this time and we make do with whatever is available. The substitutions made this recipe into something like a take on mapo tofu with a Filipino/Korean/Japanese twist. Well, that's mostly due to the fact that the closest place I can look for substitutes is a Japanese/Korean grocery store near our place. I'm also not that big on overly spicy food so I used the "<i>siling haba</i>" or the banana chili instead of the usual "<i>siling labuyo</i>" or even the Thai bird's eye chili for the main spice. I just compensated with the inclusion of some chili-garlic paste and the addition of the Japanese 7 spice (<span style="color: #003300;">Shichi-mi tōgarashi) since one of the components there is either </span>sanshō or Szechuan peppercorns which is said to be one of the key ingredients in a mapo tofu. I hope you like this recipe as much as I had fun cooking it.<div><br /></div><div>The resulting dish is just moderate in terms of spice level but believe me when I say that it caused a lot of sweat, tears, and the occasional runny nose for me thanks to <a href="https://allaboutfood.occasionalramblings.org/2019/03/my-strange-lovehate-relationship-with.html" target="_blank">my particular predicament</a>. I think it turned out great nevertheless.<br /><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-qMaaowZWCec/YQ9ftJIIPcI/AAAAAAAB4po/17J43DXbXqcea01JkRPGJGy_IpxqFY4bQCPcBGAsYHg/s3024/20210807_211214.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-qMaaowZWCec/YQ9ftJIIPcI/AAAAAAAB4po/17J43DXbXqcea01JkRPGJGy_IpxqFY4bQCPcBGAsYHg/w640-h640/20210807_211214.jpg" width="640" /></a></div><br /><div><br /><div><span style="color: #663333; font-weight: bold;"><br /></span></div><div><span style="color: #663333; font-weight: bold;">Ingredients:</span> <div><span style="color: #663333;">400 grams ground pork</span></div><div><span style="color: #663333;">2 packet firm tofu (500 grams per packet), diced</span></div><div><span style="color: #663333;">1/2 cup vegetable oil </span></div><div><span style="color: #663333;">8 pcs. banana chilies (<i>siling haba</i>), sliced</span></div><div><span style="color: #663333;">1 Tablespoon peppercorn, dry pan-roasted until fragrant then crush in a mortar and pestle</span></div><div><span style="color: #663333;">1 matchbox-sized ginger, grated</span></div><div><span style="color: #663333;">1 whole bulb of garlic, minced</span></div><div><span style="color: #663333;">2 Tablespoons fermented bean paste (Doenjang)</span></div><div><span style="color: #663333;">1 Tablespoon chili-garlic paste (alternatively you can use Gochujang if you have it)</span></div><div><span style="color: #663333;">2 knorr chicken bouillon cube </span></div><div><span style="color: #663333;">2 teaspoons cornstarch</span></div><div><span style="color: #663333;">1 Tablespoon muscovado sugar</span></div><div><span style="color: #663333;">1 stalk leeks (finely sliced)</span></div><div><span style="color: #663333;">1 teaspoon paprika</span></div><div><span style="color: #663333;">soy sauce to taste</span></div><div><span style="color: #663333;">Shichi-mi tōgarashi (or substitute with dry chili flakes) for sprinkling on the dish</span></div><div><span style="color: #663333;">roasted sesame oil (for drizzling)</span></div><div> </div><div><span style="color: #003300; font-weight: bold;">Directions:</span> </div><div><span style="color: #003300;">In a medium-sized pot or wok, over medium heat, </span><span style="color: #003300;">sauté the sliced banana chilies using the vegetable oil, add the minced garlic, grated ginger, and crushed roasted peppercorns. Cook until fragrant with constant stirring. Add the minced pork and continue cooking until the meat is browned. Add the chili-garlic paste, the fermented bean paste, and the paprika powder.</span></div><div><span style="color: #003300;"><br /></span></div><div><span style="color: #003300;">Dissolve the cornstarch in a cup of water. Pour the mixture into the pot, and add the pork bouillon cube and muscovado sugar. Stir and make sure that the pork cube dissolves in the liquid completely. After a while, the sauce will gradually thicken. Add the tofu, gently mixing the tofu with the rest of the ingredients. Lower the heat and let it simmer stirring occasionally for about 5 to 8 minutes. Adjust the saltiness with soy sauce (I used around 3 Tablespoons).</span></div><div><span style="color: #003300;"><br /></span></div><div><span style="color: #003300;">Add the sliced leeks and cook until the leeks are just slightly wilted. Serve hot and garnish with </span><span style="color: #003300;">shichi-mi tōgarashi</span><span style="color: #003300;"> and drizzle roasted sesame oil.</span></div><div><span style="color: #003300;"><br /></span></div><div><span style="color: #003300;"><div style="color: black;"><span style="color: #003300;">Number of serving: 10</span></div><div style="color: black;"><span style="color: #003300;">Nutritional information per serving (approximated):</span></div><div style="color: black;"><ul><li><span style="color: #003300;">Calories 470</span></li><li>Carbs 13.8 g </li><li>Fat 38.4 g</li><ul><li>Saturated 15.5 g</li><li>Polyunsaturated 3.3 g</li><li>Monounsaturated 13 g</li><li>Trans 0 g</li></ul><li>Cholesterol 37.5 mg</li><li>Sodium 990 mg</li><li>Potassium 111 mg</li><li>Sugars 4.1 g</li><li>Protein 20.6 g</li></ul></div></span></div><div><br /></div></div></div>
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<div id="amzn-assoc-ad-a32a75c1-01ec-402f-9236-ff1daf005078"></div><script async="" src="//z-na.amazon-adsystem.com/widgets/onejs?MarketPlace=US&adInstanceId=a32a75c1-01ec-402f-9236-ff1daf005078"></script></div>JEPhttp://www.blogger.com/profile/04802037284675931001noreply@blogger.com2Philippines12.879721 121.774017-40.1274916611941 51.461517 65.8869336611941 -167.91348299999999tag:blogger.com,1999:blog-9916394.post-31635821812720889522020-10-12T22:04:00.002+08:002021-07-28T06:39:21.586+08:00[Recipe] Reduced-Sugar Banana Loaf with Tablea-Chocnut-Coffee Swirls<script type="text/javascript">(function(d, t, e, m){
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<div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-KR4LnsXy3a8/X4MyA0aZPXI/AAAAAAABwGw/HwEYg30DL8kZhDdB1uzQrk1vE5vVmaMyACNcBGAsYHQ/s2048/20201011_203701.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="2048" height="640" src="https://1.bp.blogspot.com/-KR4LnsXy3a8/X4MyA0aZPXI/AAAAAAABwGw/HwEYg30DL8kZhDdB1uzQrk1vE5vVmaMyACNcBGAsYHQ/w640-h640/20201011_203701.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Banana Bread Loaf with Tablea-Chocnut-Coffee swirls<br /></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div>These days, I always have a bunch of bananas on the table since I use it quite regularly for my overnight rolled oats breakfast on most mornings. The variety I always have on hand do ripen very easily so I stash these overripe bananas in the freezer for the time that I am in the mood for making a batch of banana cake.</div><div><br /></div><div>I have decided to make a marbled cake with the dark portions additionally flavored with <i>tablea</i> (a fat disk of molded ground fermented roasted cacao beans primarily used to make a local hot chocolate drink called <i>tsokolate</i> or <i>sikwate</i>), chocnut (a popular crumbly peanut and chocolate candy), and instant coffee (which I heard enhances the flavor of chocolate in a recipe). </div><div><br /></div><div>The recipe is not entirely sugar-free. I have decided to leave 1/4 cup of sugar in the recipe and only converting the rest of the 1/2 cup with pure stevia. Using pure stevia in a recipe is a little bit tricky since it is very sweet and you could easily put in too much. The pure stevia container comes with a very small measuring spoon (one scoop of this is equal to 1 doonk or 1/32 teaspoon, 1 doonk of pure stevia is roughly equivalent to 1 Tablespoon white sugar). Since regular sugar has browning and bulking properties, and has the ability to retain moisture in the finished baking product, don't expect the same consistency if you make substitutions with sugar substitutes. </div><div><br /></div><span style="color: #663333; font-weight: bold;">Ingredients:</span> <div><span style="color: #663333;">250 grams ripe bananas (left in the freezer overnight then mash well)</span><div><span style="color: #663333;">240 grams all-purpose flour</span></div><div><span style="color: #663333;">4 pcs unsweetened <i>tablea</i> (approximately 10 grams per piece)</span></div><div><span style="color: #663333;">4 pcs Chocnut (peanut-chocolate bars)</span></div><div><span style="color: #663333;">1/4 cup white sugar</span></div><div><span style="color: #663333;">1/4 tsp pure <i>stevia</i> powder (or additional 1/2 cup white sugar if you not going for a reduced sugar recipe)</span></div><div><span style="color: #663333;">1/4 cup buttermilk (or I used a substitution of 1 tsp <i>calamansi</i> juice to 1/4 cup full cream milk)</span></div><div><span style="color: #663333;">2 large eggs (lightly beaten)</span></div><div><span style="color: #663333;">85 grams of softened unsalted butter</span></div><div><span style="color: #663333;">3/4 tsp baking soda</span></div><div><span style="color: #663333;">1/2 tsp fine salt</span></div><div><span style="color: #663333;">1/4 tsp vanilla extract</span></div><div><span style="color: #663333;">1/4 tsp banana flavoring (optional)</span></div><div><span style="color: #663333;">1 single-serve sachet of instant black coffee (I used a 2 grams packet of Nescafe black)</span></div><div> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-1FvuPwcdvLk/X4MyUUnVQtI/AAAAAAABwHI/207D0mKghKUP88Y7F4S_CuPk6_Jioq8JgCPcBGAYYCw/s2048/20201011_204822.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="2048" height="640" src="https://1.bp.blogspot.com/-1FvuPwcdvLk/X4MyUUnVQtI/AAAAAAABwHI/207D0mKghKUP88Y7F4S_CuPk6_Jioq8JgCPcBGAYYCw/w640-h640/20201011_204822.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Not quite the swirl patterns I was aiming for but it will do.<br /></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-SWZjjs7pVM4/X4MyTwSgD7I/AAAAAAABwHM/8g8J4rT52uEiIUaWC5vnAo919TtQRaI9wCPcBGAYYCw/s2048/20201011_203352.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="2048" height="640" src="https://1.bp.blogspot.com/-SWZjjs7pVM4/X4MyTwSgD7I/AAAAAAABwHM/8g8J4rT52uEiIUaWC5vnAo919TtQRaI9wCPcBGAYYCw/w640-h640/20201011_203352.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Thankfully the 2 types of batter distributed more or less evenly in the loaf.<br /></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-DjCfI47j9QI/X4MyUmNbqfI/AAAAAAABwHM/X0bRpq1yw0wQAmLlRlM5rOIMXnO2jBzAACPcBGAYYCw/s2048/20201011_182939.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="2048" height="640" src="https://1.bp.blogspot.com/-DjCfI47j9QI/X4MyUmNbqfI/AAAAAAABwHM/X0bRpq1yw0wQAmLlRlM5rOIMXnO2jBzAACPcBGAYYCw/w640-h640/20201011_182939.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Banana loaf fresh from the oven.</td></tr></tbody></table><div><span style="color: #003300; font-weight: bold;"><br />Directions:</span> </div><div><span style="color: #003300;">Preheat the oven to 350 DegF (177 DegC).</span></div><div><span style="color: #003300;">Sift the flour together with the baking soda.</span></div><div><span style="color: #003300;">Whisk the sugar and salt into the sifted flour and baking soda mixture. Set aside.</span></div><div><span style="color: #003300;">In a separate mixing bowl, mix together the well-mashed bananas, lightly beaten eggs, buttermilk, softened butter, and the vanilla and banana extracts.</span></div><div><span style="color: #003300;">Combine well these wet and dry mixtures into a thick and lumpy batter. Be careful not to over mix.</span></div><div><span style="color: #003300;">Set aside 1 cup of the resulting batter. </span></div><div><span style="color: #003300;">Grate the <i>tablea</i> into the small portion of the batter and also add in crumbled <i>Chocnut</i> and the instant coffee. Mix well.</span></div><div><span style="color: #003300;">Alternately place scoopfuls of the different colored batter into a parchment paper-lined loaf pan. Using a spatula or a knife, carefully make swirling patterns into the batter in the pan. Do not overdo this as we still want to have distinct flavors when we slice into the cake when done.</span></div><div><span style="color: #003300;">Baking time varies greatly depending on the properties of your oven and the characteristics and dimensions of the loaf pan used. Test doneness by inserting a toothpick into the center of the cake and it should come out clean.</span></div><div><span style="color: #003300;">Let the pan cool for a few minutes before transferring the cake into a cooling rack. Let it cool before slicing (or let it chill in the refrigerator before serving). Great with your afternoon coffee or have it for <i>merienda</i>. </span></div><div><span style="color: #003300;"> </span></div></div></div><div><span style="color: #003300;">Number of serving: 16</span></div><div><span style="color: #003300;">Nutritional information per serving (approximated):</span></div><div style="text-align: left;"><ul style="text-align: left;"><li><span style="color: #003300;">Calories 150</span></li><li>Carbs 20.2 g </li><li>Fat 6.5 g</li><ul><li>Saturated 1.8 g</li><li>Polyunsaturated 0.6 g</li><li>Monounsaturated 1.5 g</li><li>Trans 0 g</li></ul><li>Cholesterol 23.1 mg</li><li>Sodium 130 mg</li><li>Potassium 64.8 mg</li><li>Sugars 7 g</li><li>Protein 3.5 g</li></ul></div>
JEPhttp://www.blogger.com/profile/04802037284675931001noreply@blogger.com2tag:blogger.com,1999:blog-9916394.post-10409943583699329802020-08-23T19:07:00.001+08:002021-07-29T23:59:20.854+08:00[Recipe] Airfryer Turon (Saba Banana wrapped in crispy lumpia wrapper) <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-859J_YtQzs0/XuiFoNPF2DI/AAAAAAABsZ4/zcJJOH1EyYkDCOhz4V9SRO92gdM4g061gCK4BGAsYHg/s3024/20200603_152133.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-859J_YtQzs0/XuiFoNPF2DI/AAAAAAABsZ4/zcJJOH1EyYkDCOhz4V9SRO92gdM4g061gCK4BGAsYHg/w640-h640/20200603_152133.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Air-fried Turon (banana wrapped in crispy pastry)<br /></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-TJpHb6IJcmA/XuiFolD-mpI/AAAAAAABsZ8/0JF3LvE_uv0aBmAhLuyh_ED7ky3hU490ACK4BGAsYHg/s3024/20200603_160731.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-TJpHb6IJcmA/XuiFolD-mpI/AAAAAAABsZ8/0JF3LvE_uv0aBmAhLuyh_ED7ky3hU490ACK4BGAsYHg/w640-h640/20200603_160731.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Turon before cooking in an AirFryer<br /></td></tr></tbody></table><div><br /></div>Yes. You can cook Turon in an Airfryer. This is a healthier way of cooking since it absorbs significantly less oil.<div><br /></div><div>Turon is a popular Filipino dessert. It is typically made from the "<i>saba</i>" variety of banana which is a little bit starchier than normal table bananas especially if it is not yet fully ripe (closer to plantains when not yet fully ripe — interestingly, <a href="https://en.wikipedia.org/wiki/Cooking_banana" target="_blank">Wikipedia</a> states that there isn't really a botanical distinction between table bananas and plantains except that the latter is used to describe bananas that are cooked first before eaten. So I guess that makes the <i>saba</i> variety a type of plantain). You could still eat it as it is when fully ripe but it is the type usually used in cooking and is even used in brothy Filipino dishes such as <i>pochero</i> and <i>nilagang baka</i>. <div><br /></div><div>The special version will include <i>langka</i> (jackfruit) inside as an extra treat and sometimes sesame seeds on the surface.<br /><div><br /></div><div>Traditionally this dessert is fried in oil but for this recipe, we will be making it a little bit healthier by using an air fryer and just spritz a little bit of oil on the surface to get a golden color and for the crispy texture of the outermost pastry wrap. </div><div><br /></div><div>Serve right out of the AirFryer and is perfect for an afternoon snack.</div><div><br /><div><span style="color: #663333; font-weight: bold;">Ingredients:</span> </div><span style="color: #663333;"><div>Saba bananas</div><div>Coconut sap sugar (or alternately Muscovado sugar)</div><div>Vegetable oil in a bottle sprayer</div><div>Candied <i>langka </i>(Jackfruit)</div><div><i>Lumpia </i>wrappers</div><div><br /></div><div></span>
<span style="color: #003300; font-weight: bold;">Directions:</span>
<span style="color: #003300;"></span></div></div></div><div><span style="color: #003300;">Peel and cut the saba banana lengthwise into 2. Roll each piece in coconut sap sugar until fully coated.</span></div><div><span style="color: #003300;">Place a piece of candied <i>langka</i> in between the 2 halves. </span></div><div><span style="color: #003300;">Wrap the sugar encrusted bananas in <i>lumpia </i>wrapper (one to two layers).</span></div><div><span style="color: #003300;">After making several of these, place on a rack and lightly spray with vegetable oil.</span></div><div><span style="color: #003300;">Arrange the pieces inside the AirFryer basket making sure that you leave some space in between for proper air circulation.</span></div><div><span style="color: #003300;">Cook at 180 DegC until crispy and golden brown.</span></div></div>
<div id="amzn-assoc-ad-ada587c9-5510-4cc6-b5f2-81fc350efc80"></div><script async src="//z-na.amazon-adsystem.com/widgets/onejs?MarketPlace=US&adInstanceId=ada587c9-5510-4cc6-b5f2-81fc350efc80"></script>JEPhttp://www.blogger.com/profile/04802037284675931001noreply@blogger.com5tag:blogger.com,1999:blog-9916394.post-12140722349452976132020-07-14T03:30:00.001+08:002020-07-14T03:30:15.017+08:00[Video] How to make Paksiw na Pata<div style="text-align: center;"><iframe allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/kNnQCLx2g54" width="560"></iframe></div><div style="text-align: center;"><br /></div><div style="text-align: left;">Check out this newly uploaded video on how to make Paksiw na Pata. You can also check out a previous recipe I posted for the same dish way back in 2017. </div><div style="text-align: left;"><a href="https://allaboutfood.occasionalramblings.org/2017/11/recipe-paksiw-na-pata.html">https://allaboutfood.occasionalramblings.org/2017/11/recipe-paksiw-na-pata.html</a></div>JEPhttp://www.blogger.com/profile/04802037284675931001noreply@blogger.com0tag:blogger.com,1999:blog-9916394.post-36423442056323161222020-06-25T15:27:00.000+08:002020-06-25T15:27:27.983+08:00[Recipe] Soy Air-Fryer Chicken with Brown Gravy<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-QZmz0EaEt7A/XvQuNNKoDmI/AAAAAAABstM/Q_tQOSratKYsTXtGWksQkUtwd7qLQrRZQCK4BGAsYHg/s3024/20200605_191959.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Soy Air-Fryer Chicken" border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-QZmz0EaEt7A/XvQuNNKoDmI/AAAAAAABstM/Q_tQOSratKYsTXtGWksQkUtwd7qLQrRZQCK4BGAsYHg/w640-h640/20200605_191959.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Soy Air-Fryer ChickenAdd caption<br /></td></tr></tbody></table><div><br /></div>I have been mostly staying at home the past few weeks due to the community quarantine here and I have been watching a lot of "cook your version of <i>insert-your-favorite-fastfood-item-here</i>" on YouTube and I was intrigued by a video on home-made Max's Fried chicken (not intrigued exactly with the recipe but with the idea of brining then poaching chicken before frying). I have also been looking for inspiration on how to maximize the use of my air-fryer, so this seems like a good idea to try out but without the deep frying part. <div><br /></div><div>This is my take on deep-fried soy whole chicken without actually using a lot of oil (using an air-fryer). It's also my first time to make a proper chicken gravy from the poaching liquid, roast drippings, and a roux. </div><div><br /></div><div>Do take note that I am writing this recipe as I have done it that one time but looking back I will want to make a few changes here and there. For example, I would choose to caramelize the onions first before using it on the poaching liquid and use a much smaller "spring chicken" or even just a leg and thigh quarter part next time. </div><div><br /></div><div>Adjust the salt content of the brine to your liking. I used plain sea salt with mine and I prefer my fried/roasted chicken aggressively seasoned with salt as I often pair it with plain steamed rice.<br /><div><br /></div><div><span style="color: #663333; font-weight: bold;">Ingredients:</span> <div><span style="color: #663333;">1 whole chicken (around 1 Kg)</span></div><div><span style="color: #663333;">1 bunch of spring onions</span></div><div><span style="color: #663333;">1 bunch of lemongrass (with the fleshy portion near the root smashed)</span></div><div><span style="color: #663333;">1 Medium onion (roughly chopped)</span></div><div><span style="color: #663333;">4 Tablespoons sea salt</span></div><div><span style="color: #663333;">5 Tablespoons Knorr liquid seasoning</span></div><div><span style="color: #663333;">5 Tablespoon Soy Sauce</span></div><div><span style="color: #663333;">2 Tablespoon brown sugar</span></div><div><span style="color: #663333;">2 teaspoons paprika </span></div><div><span style="color: #663333;">Freshly ground Black Pepper</span></div><div><span style="color: #663333;">1 bay leaf</span></div><div><span style="color: #663333;">Chicken broth cube</span></div><div><font color="#663333">Juice of 3 pcs of Calamansi (or lime if you don't have Calamansi)</font></div><div><span style="color: #663333;">150 grams unsalted butter</span></div><div><span style="color: #663333;">150 grams all-purpose flour</span></div><div><br /></div><div><span style="color: #003300; font-weight: bold;">Directions:</span> </div><div><span style="color: #003300;"><br /></span></div><div><span style="color: #003300;">Combine salt, pepper, soy sauce, bay leaf, broth cube, paprika, sugar, and diced onions in a stockpot. Add about a cup of water into the pot and mix the resulting mixture to dissolve the salt and sugar.</span></div><div><span style="color: #003300;"><br /></span></div><div><span style="color: #003300;">Prepare the chicken by stuffing the spring onion and lemongrass inside the cavity.</span></div><div><span style="color: #003300;"><br /></span></div><div><span style="color: #003300;">Place the chicken inside the stockpot and add just enough water to fully immerse the chicken. Let this chill inside the refrigerator for about 4 to 6 hours to brine the chicken.</span></div><div><span style="color: #003300;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-sf1YwoHY3WE/XtyNQLFwTWI/AAAAAAABsQU/p2EW5BFT1ZUxHiu4uVHPaK39fOgShRPRQCK4BGAsYHg/s3024/20200605_175226.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-sf1YwoHY3WE/XtyNQLFwTWI/AAAAAAABsQU/p2EW5BFT1ZUxHiu4uVHPaK39fOgShRPRQCK4BGAsYHg/w640-h640/20200605_175226.jpg" width="640" /></a></div><span style="color: #003300;"><br /></span></div><div><span style="color: #003300;">Take out the pot from the refrigerator and gently poach the chicken in the brining liquid (heat until simmering then maintain a gentle simmer until the chicken thighs are cooked through using a meat thermometer 165 DegF/74 DegC).</span></div><div><span style="color: #003300;"><br /></span></div><div><span style="color: #003300;">Remove the chicken from the pot, remove the stuffed spring onion/l</span><span style="color: #003300;">emongrass from the cavity (place it back into the pot of poaching liquid), then place it on a drying rack and pat dry with a kitchen towel. Place a wide plate beneath the wire rack and brush the chicken with Knorr liquid seasoning inside and out and continue to let it air dry on the wire rack. Add the excess seasoning that dripped on the plate into the rest of the poaching liquid. </span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-BBddGthwy0M/XtyNQSjqzeI/AAAAAAABsQU/ZM-yYEO3f5UWpjyZAm81V8FLCg7BKZuiwCK4BGAsYHg/s3024/20200605_180104.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-BBddGthwy0M/XtyNQSjqzeI/AAAAAAABsQU/ZM-yYEO3f5UWpjyZAm81V8FLCg7BKZuiwCK4BGAsYHg/w640-h640/20200605_180104.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-6L0nZ1Wbg5w/XtyNQi4Y38I/AAAAAAABsQU/TgwyxTwlpakUqrK9JfnN9nLGIAW_-Kr-wCK4BGAsYHg/s3024/20200605_180308.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-6L0nZ1Wbg5w/XtyNQi4Y38I/AAAAAAABsQU/TgwyxTwlpakUqrK9JfnN9nLGIAW_-Kr-wCK4BGAsYHg/w640-h640/20200605_180308.jpg" width="640" /></a></div><span style="color: #003300;"><br /></span></div><div><span style="color: #003300;">Reduce the poaching liquid by bringing it to a rolling boil uncovered for 45 minutes. Strain the liquid and keep about 2 cups for the gravy.</span></div><div><span style="color: #003300;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-DPG16vDSfZM/XtyNRbFqTWI/AAAAAAABsQU/dMK_-grwNl0YnC-TwF2AAdKuH1b5gYF9wCK4BGAsYHg/s3024/20200605_181125.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-DPG16vDSfZM/XtyNRbFqTWI/AAAAAAABsQU/dMK_-grwNl0YnC-TwF2AAdKuH1b5gYF9wCK4BGAsYHg/w640-h640/20200605_181125.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-H9ctA0Zyi-U/XtyNRmkUOeI/AAAAAAABsQU/nOturF9HkbovEvo-dCyAHrqo1JNJ_tD4gCK4BGAsYHg/s3024/20200605_181309.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-H9ctA0Zyi-U/XtyNRmkUOeI/AAAAAAABsQU/nOturF9HkbovEvo-dCyAHrqo1JNJ_tD4gCK4BGAsYHg/w640-h640/20200605_181309.jpg" width="640" /></a></div><span style="color: #003300;"><br /></span></div><div><span style="color: #003300;">Brown the chicken in an air fryer on the highest setting for 45 minutes (note that mine only reaches up to 200 DegC max) or until golden brown. Turn the chicken over midway of browning if desired (I like to let one side of the skin crisp up so I do not turn the chicken personally).</span></div><div><span style="color: #003300;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-aIbgGaeE9cU/XtyNS8MidHI/AAAAAAABsQU/0PD55lXmE1c6DaTJHY2Jgi_uGmMuVKH5wCK4BGAsYHg/s3024/20200605_191959.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-aIbgGaeE9cU/XtyNS8MidHI/AAAAAAABsQU/0PD55lXmE1c6DaTJHY2Jgi_uGmMuVKH5wCK4BGAsYHg/w640-h640/20200605_191959.jpg" width="640" /></a></div><span style="color: #003300;"><br /></span></div><div><span style="color: #003300;">On a saucepan, prepare a roux by heating up the butter and then whisking in the flour until light brown. Gently pour in the reduced poaching you have set aside whisking continuously so that you form a smooth gravy. You can also add the roasting drippings to the gravy.</span></div><div><span style="color: #003300;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-dOcaFGLv0h8/XtyNR9D_y9I/AAAAAAABsQU/U9cu4ZQVUqcseZQNd917N2Ex-3cK9MU7gCK4BGAsYHg/s3024/20200605_181922.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-dOcaFGLv0h8/XtyNR9D_y9I/AAAAAAABsQU/U9cu4ZQVUqcseZQNd917N2Ex-3cK9MU7gCK4BGAsYHg/w640-h640/20200605_181922.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-xu6mB7FPfO0/XtyNSBJDiFI/AAAAAAABsQU/_zqD9McYtjYsiQ5bVKwDbjPa79iWCLyEgCK4BGAsYHg/s3024/20200605_182117.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-xu6mB7FPfO0/XtyNSBJDiFI/AAAAAAABsQU/_zqD9McYtjYsiQ5bVKwDbjPa79iWCLyEgCK4BGAsYHg/w640-h640/20200605_182117.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-QV7hNuYO5SU/XtyNSRREBmI/AAAAAAABsQU/A-DEjLXfb-sC2xpzt-UXB5daPg-5DOYGgCK4BGAsYHg/s3024/20200605_182326.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-QV7hNuYO5SU/XtyNSRREBmI/AAAAAAABsQU/A-DEjLXfb-sC2xpzt-UXB5daPg-5DOYGgCK4BGAsYHg/w640-h640/20200605_182326.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-lLWeXIEptsQ/XtyNSicI8PI/AAAAAAABsQU/Zi6ebdpiXNkWYXztQwC-XZ6Vtfm5JtGUwCK4BGAsYHg/s3024/20200605_182936.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-lLWeXIEptsQ/XtyNSicI8PI/AAAAAAABsQU/Zi6ebdpiXNkWYXztQwC-XZ6Vtfm5JtGUwCK4BGAsYHg/w640-h640/20200605_182936.jpg" width="640" /></a></div><span style="color: #003300;"><br /></span></div><div><font color="#003300">Test the chicken for doneness by poking a knife on the thigh and see if the juices run out clear. Serve with the gravy and enjoy!</font></div><div><span style="color: #003300;"><br /></span></div><div><span style="color: #003300;"> </span></div><div><span style="color: #003300;"><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></span></div></div></div>JEPhttp://www.blogger.com/profile/04802037284675931001noreply@blogger.com2tag:blogger.com,1999:blog-9916394.post-60793273069447847482020-04-16T04:18:00.005+08:002020-04-16T04:18:41.550+08:00[Recipe] Sourdough Pancakes<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">Sourdough pancakes</td></tr>
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If you are like me and you find yourself dabbling with sourdough bread making at this time of staying at home, then you know that maintaining your starter can be quite a chore sometimes. And what do you do with all of that excess starter? This is just one of the many things that you can do with excess sourdough starter. This is the first time I have made this and the slightly sour taste of the pancakes improves the taste and certainly cuts the sweetness of the batter and the syrup. It worked for my starter, but bear in mind that not all starters are the same and you might want to adjust the amount of starter and the sugar content of this recipe. You can adjust the consistency of the batter by adjusting the milk and the flour content until you get that typical pancake batter spread during cooking.<br />
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<tr><td class="tr-caption" style="text-align: center;">Sourdough pancakes</td></tr>
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<span style="color: rgb(102 , 51 , 51); font-weight: bold;">Ingredients:</span><br />
<span style="color: rgb(102 , 51 , 51);">3/4 Cups sourdough starter</span><br />
<span style="color: rgb(102 , 51 , 51);">1 Cup all-purpose flour</span><br />
<span style="color: rgb(102 , 51 , 51);">200 ml of milk</span><br />
<span style="color: rgb(102 , 51 , 51);">1 medium-sized egg (room temperature)</span><br />
<span style="color: rgb(102 , 51 , 51);">2 and 1/2 Tablespoons coconut sap sugar (packed)</span><br />
<span style="color: rgb(102 , 51 , 51);">40 grams of softened unsalted butter</span><br />
<span style="color: rgb(102 , 51 , 51);">1 teaspoon baking powder</span><br />
<span style="color: rgb(102 , 51 , 51);">1/2 teaspoon fine salt</span><br />
<span style="color: rgb(102 , 51 , 51);">1/4 teaspoon vanilla extract (optional)</span><br />
<span style="color: rgb(102 , 51 , 51);">1/4 teaspoon banana flavoring (optional)</span><br />
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<span style="color: rgb(0 , 51 , 0); font-weight: bold;">Directions:</span><br />
<span style="color: rgb(0 , 51 , 0);">To enjoy these pancakes for breakfast, you will need to do some pre-work the night before. Combine the sourdough starter, flour, and milk in a bowl big enough to accommodate some increase in the volume of the mixture. Cover with a loose-fitting lid and leave in the refrigerator overnight.</span><br />
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<span style="color: rgb(0 , 51 , 0);">In the morning, measure out the required butter and leave it on the counter until it becomes a spreadable consistency. Take out the mixture from the refrigerator and mix the rest of the ingredients well.</span><br />
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<span style="color: rgb(0 , 51 , 0);">Cook as you would normal pancake using a small ladle to ensure consistent sizes. Serve hot with some butter and syrup of your choice.</span><br />
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JEPhttp://www.blogger.com/profile/04802037284675931001noreply@blogger.com2tag:blogger.com,1999:blog-9916394.post-77884128127267737832020-03-27T17:52:00.000+08:002020-03-27T17:52:07.661+08:00[HowTo] Making sourdough starter from raisin yeast water and baking my first sourdough bread<div dir="ltr" style="text-align: left;" trbidi="on">
I consider baking bread at home as a therapeutic activity more so than other cooking tasks. There is something relaxing about going through the process of methodically kneading the dough by hand, patiently letting the dough proof, forming the desired shapes, and finally baking them. It takes a bit of patience and is definitely not for everybody, especially those that tend to seek instant gratification. I did purchase a bread machine in the past to make things easy and convenient but it just wasn't the same. The lengthy and manual process (interspersed with long periods of relative inactivity) gives me time to be introspective and think about stuff, or sometimes I would like to multitask by listening to a good audiobook (for some reason I cannot listen to audiobooks without doing something else — I get so sleepy for some reason), or an interesting podcast.<br />
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<tr><td class="tr-caption" style="text-align: center;">One of my first attempts in making sourdough bread</td></tr>
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As mentioned in a <a href="https://allaboutfood.occasionalramblings.org/2019/09/howto-making-my-own-yeast-water-culture.html" target="_blank">previous post</a>, I have decided to "level up" my bread making by growing my own yeast culture from raisins. This raisin yeast water can be used to "kick-start" your sourdough starter. Of course, you can accomplish the same feat by just letting a mixture of flour and water be exposed to the naturally occurring yeast in the air but it will take more time (but that is the more traditional route of starting a culture that has the distinct microorganism population of your kitchen). You will need a mature sourdough starter to get that distinct sourdough flavor profile though as I found out that a young starter made from raisin yeast water may have the yeast activity but may lack the sour notes brought by the lactic acid and acetic acid bacteria cultures that may take time to develop.<br />
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<tr><td class="tr-caption" style="text-align: center;">An active sourdough starter</td></tr>
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I wanted to stay clear of the boxy loaf finished product produced by the bread maker (but there's nothing wrong with that) so I have opted for a more rustic way of baking (unfortunately my thermostatic gas oven has long been retired and I'm just using an electric oven toaster/broiler) using either a dutch oven or 2 cast iron skillets (one covering the other during the initial part of the baking to trap the steam generated to stop the outer crust from forming too soon to give the bread more volume).<br />
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I am just mostly making lean bread (composed simply of flour, yeast, and water) that has a nice crunchy crust (something that I have always wanted to do but has never achieved it using a bread machine). The dough is also noticeably more hydrated than what I am used to which makes it more difficult to handle (it tends to be more sticky when kneaded) but results in a wonderful airy crumb which I tend to favor these days. One simple thing that has helped in gluten development and in handling a relatively wet dough is the addition of an "autolyse" step which I have learned from watching all those sourdough videos on YouTube. This is simply a step of resting the flour and water mixture at the start for around 20 to 30 minutes even before adding the levain (a leavening agent which in this case is the sourdough starter) and salt. This simple step allows the fully hydrated flour mixture to develop gluten structures early on so that the dough will be more elastic and easier to handle. I have also learned to adopt longer bulk fermentation times (sometimes necessary for the less active wild yeast in the sourdough starter compared to commercially produced instant/active dry yeasts), which allows for better flavor development (at least 3 hours at room temperature and an additional 12 hours or overnight inside the refrigerator) before the final shaping.<br />
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To make the sourdough starter, you will initially need:<br />
100 grams <a href="https://allaboutfood.occasionalramblings.org/2019/09/howto-making-my-own-yeast-water-culture.html" target="_blank">raisin yeast water</a><br />
100 grams of flour (all-purpose flour will do)<br />
glass jar with lid (big enough to hold about 500 ml of liquid)<br />
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For day 1, thoroughly mix the flour and liquid to fully hydrate the flour. Leave on the counter with the lid loosely tightened (loose enough for any build-up gasses to escape).<br />
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At the same time the following day, add the following to maintain or "feed" the starter (mixing thoroughly):<br />
50 grams flour<br />
50 grams water (preferably purified drinking water - avoid chlorinated water from the tap as the residual chlorine may kill off the microorganisms we would like to culture).<br />
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Do this daily. There will come a time that the jar you are using will become around 75% full. In that case, measure out 100 grams of the yeast starter mixture first before adding the above. That way, you maintain the 75% level of the jar (leaving some space when the mixture expands during peak yeast activity - the mixture will froth due to the creation of CO2 during fermentation).<br />
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After about a week, you will notice some changes in the smell of the starter. There will be definite sour notes in the smell. This is perfectly normal and is probably due to the action of acetobacter naturally found in the air that converts the alcohol byproduct of yeast fermentation into acetic acid (vinegar). Some other bacterial activity will be going on such as lactobacilli creating lactic acid which also contributes to the distinctive flavor of sourdough bread. The exact community of microorganisms will be unique to your environment. The addition of the raisin yeast water at the start ensures that the majority of the yeast is <a href="https://en.wikipedia.org/wiki/Saccharomyces_cerevisiae" target="_blank">Saccharomyces cerevisiae</a> (or baker's yeast) which is very commonly found in the skin of grapes. This species of yeast is known to have desirable properties for wine and bread making since ancient times.<br />
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Note that you will be discarding 100 grams of the starter each day (and consuming 50 grams of AP flour) each and every single day with the above instructions. If you are not a regular home baker, this may seem like a lot of waste. Fortunately, there are things you can do to minimize any wastage. You can place your starter jar in the refrigerator. The yeast activity will drastically slow down in the cold and you can get away with just feeding the starter twice a week, or a day before making bread and leaving the starter jar on the counter to make sure that the yeast is at its maximum active state. You can also make 100 grams worth of sourdough <a href="https://www.allrecipes.com/recipes/345/bread/yeast-bread/flat-bread/" target="_blank">flatbread</a> every morning (opens external website - recipes not mine). :)<br />
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<b>Making the sourdough bread:</b><br />
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First of all, let me introduce you to the concept of <a href="https://www.allrecipes.com/recipes/345/bread/yeast-bread/flat-bread/" target="_blank">baker's percentages</a> which I think is a wonderful idea of describing a recipe that is easy to scale depending on how big a batch you want. You can also straightaway see the recipe's hydration level —which is just a fancy way of describing how much water it has (a higher hydration dough will generally have a more open crumb but may be more difficult to handle).<br />
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The flour will always be at 100 and all the other ingredients will be expressed in terms of the percentage weight relative to the flour (see the Wikipedia link above for the details of the calculation).<br />
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I personally use a baker's percentage of:<br />
100 Flour<br />
75 Water<br />
15 Sourdough starter<br />
2 Salt<br />
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For illustration purposes, suppose you are starting with 300 grams of AP flour, you just multiply the rest of the numbers by 3 to get:<br />
225 grams of water<br />
45 grams Sourdough starter<br />
6 grams of salt<br />
Resulting in a final dough weight of 576 grams, just right for a medium-size bread (and just the right size for my small bread maker machine if I decide to use it for baking).<br />
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<tr><td class="tr-caption" style="text-align: center;">the dough before proofing</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">After bulk fermentation overnight in the refrigerator</td></tr>
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Forming the dough and baking the bread itself is quite straightforward with the key realization on my part is that handling a relatively high hydration dough is not quite the same as kneading pizza dough until it becomes elastic. There are certain techniques you can do to build up the gluten structure and there are a lot of excellent resources you can find online that are actual demonstrations of the technique used so I won't be discussing those here (check out the numerous demonstrations in YouTube, those have been especially helpful for me as a starting sourdough aficionado). I will mention, however, that I do an "<a href="https://www.bakerybits.co.uk/resources/autolyse-what-why-how/" target="_blank">autolyse</a>" step at the start (which is just combining the water and flour and letting it stand for 30 minutes) and I use a stand mixer with a dough hook attachment to incorporate the rest of the ingredients until it forms a shaggy looking wet and sticky dough. I then use a pull and fold technique to build up the gluten structure and do my bulk long fermentation in the refrigerator overnight.<br />
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After the overnight bulk fermentation in the refrigerator, deflate the dough (which should have increased almost double in size — you can leave it out on the counter if you think it needs more time), and shape the dough for the final proofing in a Banetton proofing basket (if you have it, I personally don't and just use a smaller bowl dusted with flour). I do the final shape by continuously tucking the dough to one side with a flexible bowl scraper effectively forming a tight surface on the other side forming a round dough shape. The smooth and tight side is the "top-side" while the area where you tuck the dough is the "bottom-side". Make sure you place the rounded-off dough with the bottom-side up (I'm not sure if I am describing this clearly, the bowl will later be flipped unto parchment paper so the dough will be top-side up again before baking). Cover with a damp towel and let it proof for another hour or two on the counter.<br />
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You can check if the dough has finished final proofing by doing the aptly named "finger poke test". This just means that if you poke the dough, it should not completely spring back and should leave a slight indention on the surface. If the indention remains too deep, then you have probably over-proofed your dough.<br />
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If the dough has passed the test, go ahead and preheat the oven at its highest setting with two cast iron skillets covering each other inside for 30 minutes. Invert the final proofed dough into a square of parchment paper and score the top with 2 slashes using a very sharp knife forming an "X". Carefully get the cast iron skillets from the preheating oven and carefully place the parchment paper with the dough inside the skillet and cover it with the second skillet. Place back inside the oven lowering the temperature to 200 degC. At the 15 minutes mark, remove the upper skillet and continue baking uncovered. You will notice that the bread would have risen significantly along the cuts you have made (this sudden initial rise is called the "oven spring" and the scoring of the surface of the dough will greatly influence the final look and shape of the bread. You can play around with other scoring patterns in future batches if you like.<br />
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Bake until the bread is well browned. A better indication of a properly baked bread (and also good crumb structure) is tapping the bottom of the bread after baking. It should sound hollow. Let the bread cool in a wire rack on the counter and resist the urge to slice it open.<br />
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Here are some of my attempts. I am still trying to improve my technique with the intent of making bread with a more open crumb structure.<br />
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I have recently been baking my bread using an <a href="https://allaboutfood.occasionalramblings.org/2020/02/review-kyowa-7l-air-fryer-kw-3815-first.html" target="_blank">airfryer</a> with promising results. The crust turned out nice and crisp with good color.<br />
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<tr><td class="tr-caption" style="text-align: center;">Airfryer baked sourdough bread. I used a parchment paper lined springform pan hence the shape of the bread.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The crumb isn't as open as I would like it to be but I plan to experiment on varying the final proofing time and using a higher hydration level on the recipe.</td></tr>
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Or I use my breadmaker. This one is an <a href="https://allaboutfood.occasionalramblings.org/2020/02/recipe-milk-and-butter-enriched-bread.html" target="_blank">enriched dough</a> which has milk and butter (as opposed to a "lean" dough which only has flour, starter, water and salt). This results in a softer bread with a finer crumb structure.<br />
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<tr><td class="tr-caption" style="text-align: center;">A variation of the recipe (enriched with milk and butter) using a breadmaker.</td></tr>
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JEPhttp://www.blogger.com/profile/04802037284675931001noreply@blogger.com3tag:blogger.com,1999:blog-9916394.post-19437315157453716622020-03-25T04:14:00.000+08:002020-03-25T04:14:15.090+08:00[HowTo] Making my own Roasted Malt Beer Vinegar (Cerveza Negra vinegar) at home<div dir="ltr" style="text-align: left;" trbidi="on">
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Making vinegar is easy. Arguably too easy in fact, since you do not actually need any special methods or equipment to make vinegar. Some might even say that it is the result of the failure to make alcoholic beverages (of course there's no reason why you should not make home-made vinegar on purpose — they can be a lot better tasting to store-bought ones). Leave a beverage with adequate sugar and naturally occurring yeast in the air will ferment it into alcohol and certain bacteria will, in turn, ferment the alcohol into vinegar after some time has elapsed. Yes, making vinegar is a distinct 2 step process, and while that doesn't mean the two processes cannot occur simultaneously, different conditions will favor one activity over the other. Relying on wild yeast will drastically slow down the process and typically it doesn't produce alcohol as high as when using brewer's yeast (brewer's yeast has a higher alcohol tolerance to keep on converting sugars to alcohol) which in turn will produce a weaker vinegar (in terms of acetic acid content - the chemical conversion is theoretically same part alcohol gets converted to same part acetic acid but will also depend on other factors like evaporation, the strength of the alcohol which may inhibit the acetobacter activity among others).<br />
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On a food safety perspective, generally, the acetic acid content of most commercially bought vinegar is 4% at the minimum (the most common legal minimum for most countries) but can go as high as 7% and should be clearly stated in the label.<br />
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The fermentation of alcohol into vinegar is an aerobic process (it needs the presence of oxygen to progress). So fermentation containers should be properly covered (to prevent insects from going in) but are left to breathe so that the surface of the liquid gets ample supply of oxygen. The best way is to cover the mouth with a fine cheesecloth or some paper towels secured with some rubber bands.<br />
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In this particular example, we are making things simple by starting off with an alcoholic beverage already at the ideal percentage alcohol range for vinegar fermentation 5 to 10% alcohol by volume (or optimally at 7 to 9%). Too low and you risk too slow fermentation times and weak acetic acid concentrations (which is problematic in terms of mold and other harmful bacteria control - as mentioned, a final acetic acid strength of 4% is usually recommended), and too high an alcoholic content will inhibit the activity/presence of the acetobacter which converts the alcohol into acetic acid.<br />
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I used Cervesa Negra, a dark roasted malt beer available here in the Philippines. It has a 5% ABV (alcohol by volume) and has a rich slightly sweet taste (that is the best description I can come up with, apologies as I am not an avid beer drinker). 3 bottles of 330ml plus 1/4 cup of unpasteurized apple cider vinegar with the mother (I used Bragg ACV to inoculate the beer - succeeding batches can use the mother of the previous batch). I just mixed everything into a large wide-mouthed glass container, covered the top in paper towels (folded twice so there are 4 layers) secured with a rubber band, labeled the source material, the date of mixing, and the due date of checking after 4 weeks. I stored it in a dark corner of my cupboard and tried my best to ignore it (sometimes I can't help sneaking a peek to check on the progress and now I understand that waiting for something to happen to a long fermentation project such as this may be painfully frustrating for impatient individuals).<br />
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After 4 weeks have passed, a thin layer of "mother" (a slimy substance made up of cellulose and acetobacter that floats on the surface of the liquid) has formed. The cupboard has the unmistakable smell of vinegar (before it just smelled of beer). It tasted of weak vinegar but has a pleasant beer-like flavor. I have decided that the 4 weeks of fermentation was sufficient so I carefully transferred the vinegar mother to another batch of beer vinegar I was making and transferred the resulting vinegar back to the amber beer bottles (which I have cleaned thoroughly of course) using a funnel. There were no sediments observed so I did not do any filtering of the liquid. I have also decided to do an extra pasteurization step to ensure that the fermentation stops and the shelf life to improve (over fermentation happens when the bacteria further breaks down the vinegar - also overoxidation breaks down the acetic acid so it should also be tightly covered). I did this by immersing the bottles in a constant temperature circulation bath with the temperature set at 68.3 degrees C for 30 minutes. I am not that sure how effective this is considering that the top parts of the bottles are not fully submerged (but that is also the reason why I increased the temperature a bit from the recommended temperature I read somewhere online of 140 degrees F but not to exceed 160 degrees F).<br />
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The final results? The final malt beer vinegar was dark brown in color with a strong acetic acid smell. Taste-wise, the vinegar tasted a bit weak (not unusual considering the low ABV of the alcohol used) with hints of pleasant roast malt beer-like flavor. The second time I made this, I used San Miguel's apple-flavored beer and I can say that the result was even better than the first attempt. I did however increased the ABV from a very low 3% to 7% by using vodka and skipped the pasteurization process (I found out that I can consume about a litter of this specialty fermented vinegar in a surprisingly short time at home).<br />
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I can't wait to try out variations to the starting liquid to be fermented and find out the best results for my taste.<br />
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JEPhttp://www.blogger.com/profile/04802037284675931001noreply@blogger.com2tag:blogger.com,1999:blog-9916394.post-69612275415404348892020-02-26T14:53:00.001+08:002021-07-16T02:25:25.696+08:00[Review] Kyowa 7L Air Fryer (KW-3815) - unboxing, first impressions, and recipe ideas<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">The Kyowa 7L Air Fryer (KW-3815)</td></tr>
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I have been hemming and hawing for the longest time on whether I should buy an air-fryer. Yet another kitchen gadget to clutter up my kitchen and occupy much-needed counter space —considering that I have a known history of using them a few times and then it's back to the box they go and stored somewhere in the closet.<br />
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I am a fan of the convenience of turbo broilers (electric convection ovens that are placed on top of a suitable sized pot) in the past and I understand that although these kitchen gadgets were quite ubiquitous in the Philippines kitchens in the past several decades, they weren't quite as successful in other markets due to safety concerns (I believe due to dangerously exposed hot surfaces that may cause accidental burns). The air fryer in its current form is the logical evolution to the design with a relatively safe exterior and intuitive controls. They do come in varying capacities and designs so they are not all the same.<br />
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I have had my sights on the Philips air-fryer for the longest time but I couldn't justify the high price tag. My brother has one and I have seen him make a lot of things from baked potato to broiled salmon steaks, to grilled pork belly. I have to admit I was experiencing some kitchen gadget envy.<br />
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<tr><td class="tr-caption" style="text-align: center;">Nougat: "Can I have the box please?"</td></tr>
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So when I saw the Chinese New Year deals on Lazada, I bit the bullet and decided to get one. Of course, it won't be just any air-fryer offered on sale. I wanted one that was big enough to roast an entire large chicken! Most of the units I saw were on the 2.5L to 3L size, so I was delighted to see a newly released model from Kyowa that was 7L. It was reasonably priced and I haven't encountered any problems with Kyowa as an affordable brand (granted that I only have one other Kyowa kitchen gadget — my stand mixer).<br />
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Here are some unboxing photos with some assistance from Nougat the cat.<br />
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<tr><td class="tr-caption" style="text-align: center;">What the package looked like when it arrived via courier. </td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-fce0qsAZVpM/XlX-gSEng6I/AAAAAAABkhQ/LjTO-FTh3EcChN1MrHQsbnhEafWSNS96QCKgBGAsYHg/s1600/20200129_202910.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://1.bp.blogspot.com/-fce0qsAZVpM/XlX-gSEng6I/AAAAAAABkhQ/LjTO-FTh3EcChN1MrHQsbnhEafWSNS96QCKgBGAsYHg/s640/20200129_202910.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nougat can't wait to lay claim to the box</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-JO5IvAmtefs/XlX-geFMaSI/AAAAAAABkhQ/prQKWa8lM20D6A4874LG3gd-Y-Iy9RexQCKgBGAsYHg/s1600/20200129_203919.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://1.bp.blogspot.com/-JO5IvAmtefs/XlX-geFMaSI/AAAAAAABkhQ/prQKWa8lM20D6A4874LG3gd-Y-Iy9RexQCKgBGAsYHg/s320/20200129_203919.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Product packaging.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-uBb9iyZqWSI/XlX-gaV_M2I/AAAAAAABkhQ/p0aFQg7uIG0KgI5uPV6K75cfOwam2vWCQCKgBGAsYHg/s1600/20200129_204057.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://1.bp.blogspot.com/-uBb9iyZqWSI/XlX-gaV_M2I/AAAAAAABkhQ/p0aFQg7uIG0KgI5uPV6K75cfOwam2vWCQCKgBGAsYHg/s320/20200129_204057.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The unit was well packaged and protected from rough handling during transport.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-IGWtBi9oc1U/XlX-gb-it5I/AAAAAAABkhQ/n5Tm7ETyoE0QzMrza-0mdIgK5hcDApA3gCKgBGAsYHg/s1600/20200129_204254.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://1.bp.blogspot.com/-IGWtBi9oc1U/XlX-gb-it5I/AAAAAAABkhQ/n5Tm7ETyoE0QzMrza-0mdIgK5hcDApA3gCKgBGAsYHg/s640/20200129_204254.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Right out of the box.</td></tr>
</tbody></table>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-6K6keppFBJg/XlX-gdEvxZI/AAAAAAABkhQ/1zMxlPEH14AejnDllgNrTMQlRNZdaWRWgCKgBGAsYHg/s1600/20200129_204550.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://1.bp.blogspot.com/-6K6keppFBJg/XlX-gdEvxZI/AAAAAAABkhQ/1zMxlPEH14AejnDllgNrTMQlRNZdaWRWgCKgBGAsYHg/s640/20200129_204550.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Maximum power rating, voltage and frequency requirements. </td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-SL4TitMlv70/XlX-gdIs_EI/AAAAAAABkhQ/h1VdAHDlKr4uoC2NKFxXUCKi2eY3pnLYQCKgBGAsYHg/s1600/20200129_204610.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://1.bp.blogspot.com/-SL4TitMlv70/XlX-gdIs_EI/AAAAAAABkhQ/h1VdAHDlKr4uoC2NKFxXUCKi2eY3pnLYQCKgBGAsYHg/s640/20200129_204610.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Back vent</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-nIZ_28wbdp0/XlX-gc6Fl3I/AAAAAAABkhQ/u8YGuRHaxy0yVtoxzKXv14ejlnNUD1m-ACKgBGAsYHg/s1600/20200129_204631.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://1.bp.blogspot.com/-nIZ_28wbdp0/XlX-gc6Fl3I/AAAAAAABkhQ/u8YGuRHaxy0yVtoxzKXv14ejlnNUD1m-ACKgBGAsYHg/s640/20200129_204631.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pot with basket</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-sOEEFfNV1P4/XlX-gUeRijI/AAAAAAABkhQ/govveoA_gsU3AMvqxjf6bgBZuGxcV27-QCKgBGAsYHg/s1600/20200129_204639.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://1.bp.blogspot.com/-sOEEFfNV1P4/XlX-gUeRijI/AAAAAAABkhQ/govveoA_gsU3AMvqxjf6bgBZuGxcV27-QCKgBGAsYHg/s640/20200129_204639.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The bowl and basket assembly slide into the base unit "drawer style".</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-9K5-Ibu2cqo/XlX-gXRipfI/AAAAAAABkhQ/3zEuJM9XABoajv-9w0N2pxCi_SsAVMIGwCKgBGAsYHg/s1600/20200129_204652.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://1.bp.blogspot.com/-9K5-Ibu2cqo/XlX-gXRipfI/AAAAAAABkhQ/3zEuJM9XABoajv-9w0N2pxCi_SsAVMIGwCKgBGAsYHg/s640/20200129_204652.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The basket release mechanism up close (protected by a cover)</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-Ur50z7hu6no/XlX-gQRuh5I/AAAAAAABkhQ/HPCkpudJ8Bope0wcAYfOgPIdFqLwy-U-wCKgBGAsYHg/s1600/20200129_204709.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://1.bp.blogspot.com/-Ur50z7hu6no/XlX-gQRuh5I/AAAAAAABkhQ/HPCkpudJ8Bope0wcAYfOgPIdFqLwy-U-wCKgBGAsYHg/s640/20200129_204709.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Press to release the basket.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-rM3M0w6d1kM/XlX-ga1IzdI/AAAAAAABkhQ/gJpBcjNG05cNBwCcuVbKsMgm3Ea4gC4wwCKgBGAsYHg/s1600/20200129_204726.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://1.bp.blogspot.com/-rM3M0w6d1kM/XlX-ga1IzdI/AAAAAAABkhQ/gJpBcjNG05cNBwCcuVbKsMgm3Ea4gC4wwCKgBGAsYHg/s640/20200129_204726.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Detaching the basket from the pot.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-zb5bQKR2Cks/XlX-gcDSfpI/AAAAAAABkhQ/fAfATQISg3oQ9Z5y424GLConMjw-P7IngCKgBGAsYHg/s1600/20200129_204729.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://1.bp.blogspot.com/-zb5bQKR2Cks/XlX-gcDSfpI/AAAAAAABkhQ/fAfATQISg3oQ9Z5y424GLConMjw-P7IngCKgBGAsYHg/s640/20200129_204729.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The pot has a non-stick coating for easy cleaning.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-tLQ7Cf9iqNI/XlX-gU3ChRI/AAAAAAABkhQ/eap9GcdV50sPnaHfaC5_xy6NKye7SDNpQCKgBGAsYHg/s1600/20200129_205047.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://1.bp.blogspot.com/-tLQ7Cf9iqNI/XlX-gU3ChRI/AAAAAAABkhQ/eap9GcdV50sPnaHfaC5_xy6NKye7SDNpQCKgBGAsYHg/s640/20200129_205047.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Instruction manual</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-cToCRl9VRsM/XlX-gfdsZII/AAAAAAABkhQ/KPpYWPS39bECSx_WrWrz_LXZhMgkgrA9gCKgBGAsYHg/s1600/20200129_205117.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://1.bp.blogspot.com/-cToCRl9VRsM/XlX-gfdsZII/AAAAAAABkhQ/KPpYWPS39bECSx_WrWrz_LXZhMgkgrA9gCKgBGAsYHg/s640/20200129_205117.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Instruction manual</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-b54e2Uyvpoc/XlX-gXX4-nI/AAAAAAABkhQ/8XUJ1Z4g7zgqV-r7E0NxLjdTlLp3Yl0zACKgBGAsYHg/s1600/20200129_205151.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://1.bp.blogspot.com/-b54e2Uyvpoc/XlX-gXX4-nI/AAAAAAABkhQ/8XUJ1Z4g7zgqV-r7E0NxLjdTlLp3Yl0zACKgBGAsYHg/s640/20200129_205151.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Instruction manual</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-17WVHg6gTg8/XlX-gYLhBpI/AAAAAAABkhQ/oQduXNeM1HYEIGI-9UvMDQ90BcVspdNAQCKgBGAsYHg/s1600/20200129_205217.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://1.bp.blogspot.com/-17WVHg6gTg8/XlX-gYLhBpI/AAAAAAABkhQ/oQduXNeM1HYEIGI-9UvMDQ90BcVspdNAQCKgBGAsYHg/s640/20200129_205217.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Instruction manual</td></tr>
</tbody></table>
<b>First impressions: </b><br />
<br />
<ol style="text-align: left;">
<li>The Kyowa 7L Air Fryer worked quite well. The body is clad in heat resistant plastic so there is minimal chance of accidental contact with hot surfaces (unless you are taking things out of the basket). </li>
<li>General build quality is good in my opinion (taking into consideration the price point). </li>
<li>Clean up is not that easy since there will be times that I needed to soak the basket and pot in soapy water to loosen up sticking food particles (maybe I should spritz more vegetable oil on the basket prior to cooking).</li>
<li>Good for minimizing absorbed fat in your diet (if you cook with the air-fryer foodstuff which you would have otherwise deep-fried).</li>
<li>Very versatile! Think beyond low-fat french fries and broiled meats. You can use the air-fryer for baked goodies like dinner rolls and cinnamon rolls, use it as a dehydrator, and pretty much function just like a normal convection oven (with some modification on the cooking method, time, and temperature).</li>
<li>I am not so thrilled that the manual timer only goes to 30 minutes. I do not actually mind that it is a mechanical rotary timer since most of the touch control units out there seem to be disproportionately expensive, but I would probably prefer it to be an hour maximum timer at least.</li>
<li>I was initially concerned with how even the heating will be since I see higher-end models (such as the Philips models) have specially designed curved surfaces on the bottom of the pot to circulate the airflow in a certain way (this particular model just have a flat bottom) but I do not notice any problems with it (just basing on how even it browns). I do make it a habit to flip midway during cooking so maybe it is not much of an issue for me (especially when I attempted baking and the basket was lined with parchment paper).</li>
</ol>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<span id="goog_340161896"></span><span id="goog_340161897"></span>These are just some of the things I have tried cooking on the air-fryer so far. I will make more detailed instructions/recipes for some of these in the future.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-sjG7DhLULOU/XlYSjJ0do0I/AAAAAAABkhg/C3LdsfoWAj8W7O1WyI1myq4hMwnwsEe0ACKgBGAsYHg/s1600/20200221_204950.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://1.bp.blogspot.com/-sjG7DhLULOU/XlYSjJ0do0I/AAAAAAABkhg/C3LdsfoWAj8W7O1WyI1myq4hMwnwsEe0ACKgBGAsYHg/s640/20200221_204950.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crispy spice-encrusted catfish</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-a9ZiNl-UVNM/XlYSjOdUC3I/AAAAAAABkhg/qI1n2w4u1Z01TCRB1fytPsm7WBvMWWh0ACKgBGAsYHg/s1600/20200214_021527.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://1.bp.blogspot.com/-a9ZiNl-UVNM/XlYSjOdUC3I/AAAAAAABkhg/qI1n2w4u1Z01TCRB1fytPsm7WBvMWWh0ACKgBGAsYHg/s640/20200214_021527.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"Fried" saba bananas</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/--XLGj1Ht0u0/XlYSjC_SI5I/AAAAAAABkhg/9S5X4raIPBIgRHq6Yol9JDWV4DU2LSLbwCKgBGAsYHg/s1600/20200212_005653.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://1.bp.blogspot.com/--XLGj1Ht0u0/XlYSjC_SI5I/AAAAAAABkhg/9S5X4raIPBIgRHq6Yol9JDWV4DU2LSLbwCKgBGAsYHg/s640/20200212_005653.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Breaded meatballs</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-d9PnMlgK8uE/XlYSjJifEQI/AAAAAAABkhg/vkN_31ClZeAJY8ysz8iUTjf_2jSkgzNagCKgBGAsYHg/s1600/20200209_002617.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://1.bp.blogspot.com/-d9PnMlgK8uE/XlYSjJifEQI/AAAAAAABkhg/vkN_31ClZeAJY8ysz8iUTjf_2jSkgzNagCKgBGAsYHg/s640/20200209_002617.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sausage buns</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-JizNaPyuPoE/XlYSjC8tX4I/AAAAAAABkhg/FHfSdMEo4z01sOHcWqFwYL0gl-Cacwl7wCKgBGAsYHg/s1600/20200208_020923.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://1.bp.blogspot.com/-JizNaPyuPoE/XlYSjC8tX4I/AAAAAAABkhg/FHfSdMEo4z01sOHcWqFwYL0gl-Cacwl7wCKgBGAsYHg/s640/20200208_020923.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cinnamon-Chocnut rolls</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-8kWXTn4T724/XlYSjIb4WEI/AAAAAAABkhg/pge7tpdMQ-E1qOY0IxN7KTT1RvHd3kOmwCKgBGAsYHg/s1600/20200205_224121.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://1.bp.blogspot.com/-8kWXTn4T724/XlYSjIb4WEI/AAAAAAABkhg/pge7tpdMQ-E1qOY0IxN7KTT1RvHd3kOmwCKgBGAsYHg/s640/20200205_224121.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Whole roasted chicken</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-pa3BEXJY24k/XlYSjLG2EWI/AAAAAAABkhg/r74u24NEaPgIm5fck5nUnbNypIi5aG6egCKgBGAsYHg/s1600/20200131_201220.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://1.bp.blogspot.com/-pa3BEXJY24k/XlYSjLG2EWI/AAAAAAABkhg/r74u24NEaPgIm5fck5nUnbNypIi5aG6egCKgBGAsYHg/s640/20200131_201220.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Salt and pepper crispy chicken wings</td></tr>
</tbody></table>
<br /></div>
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JEPhttp://www.blogger.com/profile/04802037284675931001noreply@blogger.com29tag:blogger.com,1999:blog-9916394.post-38207638529810152242020-02-25T22:42:00.002+08:002021-07-30T00:02:06.121+08:00[Recipe] Cinnamon-Chocnut Bread Rolls<div dir="ltr" style="text-align: left;" trbidi="on">
One of the many bread iterations that you can do based on the <a href="https://allaboutfood.occasionalramblings.org/2020/02/recipe-milk-and-butter-enriched-bread.html" target="_blank">basic milk and butter enriched bread dough recipe</a> is the Chocnut and Cinnamon bread rolls. You may leave the bread dough recipe as it is or cut the amount of sugar in half like what I did since this one is going to be layered with a sweet buttery spread in between. The Chocnut filling goes well with cinnamon and raisins. I did not bother glazing the finished rolls but you can brush with simple syrup midway through baking to have that sticky bun feel.<br />
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<a href="https://1.bp.blogspot.com/-qIQM1Zi2BXE/XlUxfCZLL6I/AAAAAAABkaM/DqlsVykW2ZM-HUxNKT5EpMpf1I-4xyR9gCKgBGAsYHg/s1600/20200208_020923.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://1.bp.blogspot.com/-qIQM1Zi2BXE/XlUxfCZLL6I/AAAAAAABkaM/DqlsVykW2ZM-HUxNKT5EpMpf1I-4xyR9gCKgBGAsYHg/s640/20200208_020923.jpg" width="640" /></a></div>
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<span style="color: rgb(102 , 51 , 51); font-weight: bold;">Ingredients:</span><br />
<span style="color: rgb(102 , 51 , 51); font-weight: bold;"><br /></span>
<span style="color: rgb(102 , 51 , 51);">100 grams unsalted butter </span><br />
<span style="color: rgb(102 , 51 , 51);">2 Tablespoons of coconut sap sugar (or brown sugar) </span><br />
<span style="color: rgb(102 , 51 , 51);">8 pcs of Chocnut (a Filipino chocolate-peanut treat) </span><br />
<span style="color: rgb(102 , 51 , 51);">2 teaspoons ground cinnamon </span><br />
<span style="color: #002000;">1/4 cup chopped roasted peanuts (optional)</span><br />
<span style="color: #002000;">1/4 cup chopped sun-dried raisins (optional)</span><br />
<span style="color: rgb(102 , 51 , 51);"><br /></span>
<span style="color: rgb(0 , 51 , 0); font-weight: bold;">Directions:</span><br />
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<span style="color: rgb(0 , 51 , 0);"><br /></span><span style="color: rgb(0 , 51 , 0);">Do the <a href="https://allaboutfood.occasionalramblings.org/2020/02/recipe-milk-and-butter-enriched-bread.html" target="_blank">basic enriched dough recipe</a> as instructed (or alternately you can use any enriched dough recipe you prefer).</span><br />
<span style="color: rgb(0 , 51 , 0);"><br />Soften the unsalted butter at room temperature. Mix in the cinnamon, coconut sugar, and Chocnut (it crumbles very easily) into the softened butter.
Mix well until the ingredients are sufficiently incorporated. </span><br />
<span style="color: rgb(0 , 51 , 0);"><br /></span><span style="color: rgb(0 , 51 , 0);">Roll the dough into a rectangular shape (about less than a quarter-inch thick). Spread the butter mixture evenly on the dough using an offset spatula (leaving a gap on one side so that you can seal the seam when you roll it). Optionally, sprinkle the dough with the chopped nuts and raisins. </span><br />
<span style="color: rgb(0 , 51 , 0);"><br /></span>
<span style="color: rgb(0 , 51 , 0);">Carefully roll the dough and seal the edge forming a log-shaped rolled dough. Cut the dough log about one-and-a-half-inch length using a string of dental floss (picked up this tip somewhere — it works quite well in ensuring that the rolls aren't squished during the cutting).</span><br />
<span style="color: rgb(0 , 51 , 0);"><br /></span><span style="color: rgb(0 , 51 , 0);">Arrange in a pan lined with parchment paper. Take note that this will still puff up a bit during the final proofing and during the actual baking so you may want to space them a bit loosely on the pan. Cover the pan with cling wrap and let them rise for another 15 minutes. Bake at 150 degrees C until the top is well browned. I have successfully made this using an air fryer (in my case, what worked in terms of temperature and baking times are as follows: 15 minutes at 145 degrees C with the top covered by some parchment paper and 10 minutes at 180 degrees C with the parchment paper taken off).</span><br />
<span style="color: rgb(0 , 51 , 0);"><br /></span><span style="color: rgb(0 , 51 , 0);"> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-vPPalLloGyU/XlUxfN76bAI/AAAAAAABkaM/doDi7lkaj0IIDI-rsgaa3Fg9QDujV6fjQCPcBGAYYCw/s1600/20200208_012025.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://1.bp.blogspot.com/-vPPalLloGyU/XlUxfN76bAI/AAAAAAABkaM/doDi7lkaj0IIDI-rsgaa3Fg9QDujV6fjQCPcBGAYYCw/s640/20200208_012025.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cinnamon-Chocnut rolls: After final proofing and before baking</td></tr>
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JEPhttp://www.blogger.com/profile/04802037284675931001noreply@blogger.com0tag:blogger.com,1999:blog-9916394.post-39856028372049911042020-02-25T15:05:00.000+08:002020-03-27T17:52:45.371+08:00[Recipe] Milk and butter enriched bread dough (basic recipe)<div dir="ltr" style="text-align: left;" trbidi="on">
This recipe is a bit of a hybrid, using both my <a href="https://allaboutfood.occasionalramblings.org/2020/03/howto-making-sourdough-starter-from.html" target="_blank">sourdough starter</a> for better-tasting results but supplemented with instant yeast for a more consistent rise (my starter is acting a bit lazy). This will yield a small loaf but can easily be scaled up for higher yield. I have successfully used this base recipe for my other enriched bread projects (sausage bun, bread rolls, to name a few). One thing to note is that the recipe, as written, seems to be too small for my stand mixer to knead this properly (using the dough hook attachment) so either knead by hand or scale up the recipe. The part where you incorporate the butter will be very messy but it will eventually result in a sticky dough that is easy to work with.<br />
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As mention in the title, this is a basic recipe that can be modified in a number of ways to create different baked goods. This is what I used to make sausage buns, cheese-filled dinner rolls, and even cinnamon rolls (but filled with cinnamon and chocnut mixture). The possibilities are endless.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-mvAfekdyc2E/XlJQ7KJ_5iI/AAAAAAABkHg/fSMq8HeO0Y80ap7bZZT-Ziq8uk1JvO45ACNcBGAsYHQ/s1600/20200124_234524.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://1.bp.blogspot.com/-mvAfekdyc2E/XlJQ7KJ_5iI/AAAAAAABkHg/fSMq8HeO0Y80ap7bZZT-Ziq8uk1JvO45ACNcBGAsYHQ/s640/20200124_234524.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Enriched sourdough baked in a bread-maker</td></tr>
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<span style="color: rgb(102 , 51 , 51); font-weight: bold;">Ingredients:</span><br />
<span style="color: rgb(102 , 51 , 51);">300 grams All-purpose flour </span><br />
<span style="color: rgb(102 , 51 , 51);">50 grams Sourdough starter </span><br />
<span style="color: rgb(102 , 51 , 51);">3 Tablespoons coconut sap sugar (or brown sugar)</span><br />
<span style="color: rgb(102 , 51 , 51);">200 ml fresh milk (you can use evaporated milk for a more prominent milky taste)</span><br />
<span style="color: rgb(102 , 51 , 51);">30 grams unsalted butter (softened at room temperature) </span><br />
<span style="color: rgb(102 , 51 , 51);">1 teaspoon fine salt </span><br />
<span style="color: rgb(102 , 51 , 51);">1 and 1/2 teaspoons instant yeast </span><br />
<span style="color: rgb(0 , 51 , 0); font-weight: bold;"><br /></span>
<span style="color: rgb(0 , 51 , 0); font-weight: bold;">Directions:</span><br />
<span style="color: rgb(0 , 51 , 0);">Warm the milk slightly and add the coconut sap sugar and the instant yeast (making sure that the heat is not too much to kill the yeast). Set this aside until you see some yeast activity (some frothing).</span><br />
<span style="color: rgb(0 , 51 , 0);"><br /></span>
<span style="color: rgb(0 , 51 , 0);">Weigh the required all-purpose flour in a mixing bowl. Add in the sourdough starter and the milk-coconut sugar-yeast mixture. Mix until the flour is completely hydrated by the liquid. Knead the resulting dough for a few minutes (around 10 minutes by hand) on a lightly floured surface (I use a silicone mat for this) until the ingredients are well blended. Shape it into a ball and place it back in the mixing bowl and cover with cling wrap. Let the dough rise in a warm spot until double in size.</span><br />
<span style="color: rgb(0 , 51 , 0);"><br /></span>
<span style="color: rgb(0 , 51 , 0);">Place the dough in the kneading surface (silicone mat or lightly floured surface) and punch the dough to deflate the trapped gasses. Flatten the dough on the surface with your hand (or a rolling pin if you prefer) and smear the softened butter all over the top. Sprinkle the salt on the butter. Fold dough over the butter repeatedly and knead until the butter and salt are completely incorporated (it will take time to do this and it will be messy at first especially if you are doing this by hand). The dough will become easier to work with and won't stick to your hands. Test the dough by stretching a portion with your fingers to see if it stretches thinly before breaking (sometimes called the windowpane test - I think it is better to watch YouTube videos on how to do this properly instead of explaining it here).</span><br />
<span style="color: rgb(0 , 51 , 0);"><br /></span>
<span style="color: rgb(0 , 51 , 0);">Do the final shape (in this case I just form it into a ball and place it inside a loaf pan) and do a final proofing. After the proofing, the dough should spring back slowly when poked, leaving a small indent on the surface. </span><br />
<span style="color: rgb(0 , 51 , 0);"><br /></span>
<span style="color: rgb(0 , 51 , 0);">I used a bread-maker for this recipe but for conventional baking, around 150 degrees C thermostat setting with varying time depending on the final shape (I baked mine for 45 minutes in the bread maker) just need to look out for the desired browning. You can brush the top with melted butter if desired. </span><br />
<span style="color: rgb(0 , 51 , 0);"><br /></span></div>
JEPhttp://www.blogger.com/profile/04802037284675931001noreply@blogger.com0tag:blogger.com,1999:blog-9916394.post-47242719953030811762020-01-23T19:59:00.000+08:002020-01-23T19:59:22.741+08:00[Review] Boy Zugba - SM City Iloilo<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-3yyXSzRlDVo/XimARRuIX7I/AAAAAAABirA/D6dUJdmk7VoSFqqhhLVbSakijYqckdQHQCPcBGAYYCw/s1600/20200103_174838.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://1.bp.blogspot.com/-3yyXSzRlDVo/XimARRuIX7I/AAAAAAABirA/D6dUJdmk7VoSFqqhhLVbSakijYqckdQHQCPcBGAYYCw/s640/20200103_174838.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The front of Boy Zugba restaurant located in SM City Iloilo</td></tr>
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Boy Zugba is a Cebu-based restaurant that has now opened a branch in Iloilo City. They are known for their quirky decor filled with witty and sometimes angsty "<i>hugot</i>" quotes on the restaurant walls and on the staff t-shirts. These are of course in Hiligaynon as one would expect since they have adapted well in markets outside Cebu City. I can only surmise that they specialize in grilled food since I think that their name is a play on the word "<i>sinugba</i>" which is grilled food in Hiligaynon (hey I could be wrong given that the restaurant chain is originally from Cebu).<br />
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-my3xj6jAtrM/XimARTFW7eI/AAAAAAABirA/erbHijwpLgUE1HuCfIEd9yUGyPBNlC-2QCKgBGAsYHg/s1600/20200103_173956.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://1.bp.blogspot.com/-my3xj6jAtrM/XimARTFW7eI/AAAAAAABirA/erbHijwpLgUE1HuCfIEd9yUGyPBNlC-2QCKgBGAsYHg/s640/20200103_173956.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Offering "unlimited rice" is definitely one of the come-ons for this restaurant</td></tr>
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They have an extensive menu with offerings that range from budget meals to sharing platters. The dishes are not quite Visayas region-specific and I would say that it falls in the general Filipino food category with all-time Filipino classics such as <i>crispy pata</i>, Filipino-style BBQ, vegetable <i>kare-kare</i>, <i>sinigang</i>, <i>pansit palabok</i>, and <i>bulalo</i> among other offerings.<br />
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-55wp2Mb_YYY/XimARe3tZWI/AAAAAAABirA/gUUnNVCDbxg6BrwbU8cJNM-6Iw3S6V3xACKgBGAsYHg/s1600/20200103_170459.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://1.bp.blogspot.com/-55wp2Mb_YYY/XimARe3tZWI/AAAAAAABirA/gUUnNVCDbxg6BrwbU8cJNM-6Iw3S6V3xACKgBGAsYHg/s640/20200103_170459.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Inasal na Manok</td></tr>
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I just opted for chicken <i>inasal</i> as my main meal and crispy chicken skin for the appetizer. The chicken was juicy and flavorful, but I was a bit surprised how generous the portion size is for the chicken skin. I think it was meant for sharing.<br />
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-FEjuUuu3e-o/XimARYd55zI/AAAAAAABirA/sUXrJyM4Ecc7HNmaTjesmbE3AaX2og9dQCKgBGAsYHg/s1600/20200103_170355.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://1.bp.blogspot.com/-FEjuUuu3e-o/XimARYd55zI/AAAAAAABirA/sUXrJyM4Ecc7HNmaTjesmbE3AaX2og9dQCKgBGAsYHg/s640/20200103_170355.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A generous serving of crispy breaded chicken skin</td></tr>
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Overall a pleasant dining experience. I would definitely go back and try the rest of their menu. I'd probably invite a few friends so that we could try the sharing items on the menu.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-zVY0P0cBGuw/XimARdyHvTI/AAAAAAABirA/Ub_Nqo5elqUHe5dLsKgrzkmXb2blFwu6gCKgBGAsYHg/s1600/20200103_174827.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://1.bp.blogspot.com/-zVY0P0cBGuw/XimARdyHvTI/AAAAAAABirA/Ub_Nqo5elqUHe5dLsKgrzkmXb2blFwu6gCKgBGAsYHg/s640/20200103_174827.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oh yes, Chubby is indeed the new sexy. :P</td></tr>
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Check out the rest of the items in their menu in the photo below.<br />
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-7P-XUyIOpOo/XimARef2hlI/AAAAAAABirA/AZs_B0uZ-Rg_26hjk2uBJrf_wxUukCtRgCKgBGAsYHg/s1600/20200103_174807.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="778" src="https://1.bp.blogspot.com/-7P-XUyIOpOo/XimARef2hlI/AAAAAAABirA/AZs_B0uZ-Rg_26hjk2uBJrf_wxUukCtRgCKgBGAsYHg/s1600/20200103_174807.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A big menu upfront so that passers-by can browse it</td></tr>
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JEPhttp://www.blogger.com/profile/04802037284675931001noreply@blogger.com0SM City Iloilo, Benigno Aquino Ave, Mandurriao, Iloilo City, Iloilo, Philippines10.7148139 122.55086540000002-14.805541600000002 81.242268900000028 36.235169400000004 163.8594619tag:blogger.com,1999:blog-9916394.post-79419835339858737182019-12-04T17:39:00.004+08:002020-07-09T23:46:01.768+08:00[Recipe] No-bake reduced-sugar Blueberry Cheesecake<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">Reduced sugar blueberry cheesecake</td></tr>
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One of the things that motivate me to cook and bake new recipes is the challenge of doing something out of my comfort zone (and attempt to reduce the sugar content in the desserts I make). I have to admit that it is oftentimes a hit or miss but there are recipes that I revisit. This is one such example. This is loosely based on my previous <a href="https://allaboutfood.occasionalramblings.org/2018/10/recipe-no-bake-calamansi-cheesecake-on.html" target="_blank">calamansi cheesecake recipe</a> but with an easier-to-make graham crust and with toppings straight from the can. With the majority of the elements of this dessert readily bought grocery items, I had limited control in making this low in sugar content. Maybe I can use sugar-free cookies and make my own fruit preserve toppings next time. This is quite easy to make although it does require chilling in the refrigerator overnight to set properly. One thing I did better this time around is to make sure that the heavy cream is whipped to stiff peaks before folding (chilling the heavy cream beforehand really helps). It results in a much lighter cheesecake compared to my first no-bake cheesecake experiment.<br />
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One note about using <a href="https://iherb.co/2RZS6cL7">monkfruit sweetener</a>: I reduced the amount I used in the recipe significantly compared to typical recipes. I personally think that monkfruit as a sweetener has this tendency of becoming sweeter and sweeter as you have it as if it accumulates in your taste buds and intensifying the sweetness the more you eat the cake. If anybody has any experience baking with this sweetener, please leave a comment if that is also your experience.</div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #003300;">Disclaimer: </span><a href="https://allaboutfood.occasionalramblings.org/p/a-note-on-affiliate-marketing.html">A note on Referral Marketing</a><br />
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<span style="color: #663333; font-weight: bold;"><br /></span>
<span style="color: #663333; font-weight: bold;">Ingredients:</span><br />
<span style="color: #663333;">2 packets of Philadelphia Cream cheese </span><br />
<span style="color: #663333;">Sweetener equivalent to 1/3 cups sugar (I used <a href="https://iherb.co/2RZS6cL7">monk fruit sweetener with Erythritol</a>)</span><br />
<span style="color: #663333;">10 grams unflavored gelatin</span><br />
<span style="color: #663333;">1/3 cup unsalted butter (softened at room temperature)</span><br />
<span style="color: #663333;">Canned blueberry topping</span><br />
15 pcs <span style="color: #663333;">Graham Crackers (or more depending on the size of the pan and the thickness of the crust you like)</span><br />
<span style="color: #663333;">1 cup heavy cream (well chilled all-purpose cream will do in a pinch but it may take more time to whip it to proper consistency but it is possible)<br />1 tsp powdered cinnamon </span><br />
<span style="color: #663333;">1 tsp salt
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<span style="color: #663333;"><br /></span>
<span style="color: #003300; font-weight: bold;">Directions:</span><br />
<span style="color: #003300;"><br /></span>
<span style="color: #003300;">Crust: I actually used 5 pcs of chocolate-flavored graham crackers and 10 pcs original flavor in mine. Using a mortar and pestle, pulverize the graham crackers. In a mixing bowl, combine the crushed graham crackers, softened (to room temperature) butter, salt, and cinnamon powder. Mix it well by repeatedly pressing the mixture with a fork until it forms a crumbly mixture but can be packed when pressed. Add some more butter if the mixture is too dry and doesn't clump together when pressed. Line the bottom of a pie pan (in my case I used a 7" springform cake pan) with wax or parchment paper (it is perfectly fine to use wax paper since we won't actually be baking this). Form the crust by pressing the crumbly mixture firmly and evenly across the bottom of the pan. Place the pan with the crust in the refrigerator while you are making the cheesecake mix as instructed below.</span><br />
<span style="color: #003300;"><br /></span>
<span style="color: #b00500;">Cheesecake:</span><br />
<span style="color: #003300;">Dissolve the gelatine in 1/3 cup of cold water and let it stand for about 10 minutes or so to let it bloom. Gradually warm this mixture until all of the gelatine has dissolved. Set aside.</span><br />
<span style="color: #003300;"><br /></span>
<span style="color: #003300;">In a stand mixer, beat the cream cheese and the sweetener with a stand mixer until smooth light and fluffy. Using powdered sweetener/sugar helps with a smooth consistency. I had to beat the mixture some more since the sweetener I used was in granular form but it eventually dissolved into the mixture. Transfer this into a mixing bowl.</span><br />
<span style="color: #003300;"><br /></span>
<span style="color: #b00500;">In the stand mixer using the whisk attachment, whip the heavy cream until you form stiff peaks (chilling the cream beforehand really helps achieve this faster). Be careful not to over whip it though as you will probably end up with homemade churned butter.</span><br />
<span style="color: #b00500;"><br /></span>
<span style="color: #b00500;">Fold in the gelatine and whipped cream into the beaten cream cheese mixture until all the 3 components are properly incorporated.</span><br />
<span style="color: #b00500;"><br /></span>
<span style="color: #b00500;">Carefully place the mixture on top of the chilled crust making sure that no air bubbles are trapped into the mixture. Cover the top of the pan and let it chill in the refrigerator overnight.</span><br />
<span style="color: #b00500;"><br /></span>
<span style="color: #b00500;">On the next day, carefully run a knife around the edges of the pan before releasing the springform pan. Pour the blueberry filling on top letting some of the syrup drip along the edge to create an aesthetically pleasing effect.</span><br />
<span style="color: #b00500;"><br /></span>
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<a href="https://1.bp.blogspot.com/-fGbzBXhTlLs/Xed3zlgGTmI/AAAAAAABh4U/hm0jTXze01M2CfTz4_SPT_gO2Prd3kPiQCPcBGAYYCw/s1600/20191123_224723.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://1.bp.blogspot.com/-fGbzBXhTlLs/Xed3zlgGTmI/AAAAAAABh4U/hm0jTXze01M2CfTz4_SPT_gO2Prd3kPiQCPcBGAYYCw/s640/20191123_224723.jpg" width="640" /></a></div>
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<a href="https://1.bp.blogspot.com/-4JkVRgpvDmc/Xed30Hy-1mI/AAAAAAABh4Y/NV1iGDsk-6knvav0SHkFRkGpBUSYy-sgwCPcBGAYYCw/s1600/20191123_225749.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://1.bp.blogspot.com/-4JkVRgpvDmc/Xed30Hy-1mI/AAAAAAABh4Y/NV1iGDsk-6knvav0SHkFRkGpBUSYy-sgwCPcBGAYYCw/s640/20191123_225749.jpg" width="640" /></a></div>
<span style="color: #003300; font-weight: bold;"><br /></span>
<span style="color: #003300;"><b>Nutritional information (per serving):</b> based on 12 servings per recipe</span><br />
<span style="color: #003300;">(approximated based on the ingredients used at the time I made this and may vary depending on the actual ingredients you use if you make your own version of this dish)</span><br />
<span style="color: #003300;">Calories = 372</span><br />
<span style="color: #003300;">Fat = 25.2 grams</span><br />
<span style="color: #003300;">Cholesterol = 55.6 mg</span><br />
<span style="color: #003300;">Sodium = 597.8 mg</span><br />
<span style="color: #003300;">Potassium = 0.3 mg</span><br />
<span style="color: #003300;">Carbohydrates = 29.5 grams</span><br />
<span style="color: #003300; font-weight: bold;"></span><br />
<span style="color: #003300;">Protein = 6.8 grams</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #003300;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #003300;"><br /></span></div>
JEPhttp://www.blogger.com/profile/04802037284675931001noreply@blogger.com0tag:blogger.com,1999:blog-9916394.post-32397163464836822712019-09-29T19:16:00.000+08:002019-09-30T09:41:04.862+08:00[Recipe] Adobong dilaw na may gata (adobo with turmeric and coconut milk) <div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-iU4YWnWoJuc/XZCOjXkaqII/AAAAAAABgt4/svy6TVFSNh0B-TRZyKCIywoAbbw7sUUJgCNcBGAsYHQ/s1600/20190928_211559.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://1.bp.blogspot.com/-iU4YWnWoJuc/XZCOjXkaqII/AAAAAAABgt4/svy6TVFSNh0B-TRZyKCIywoAbbw7sUUJgCNcBGAsYHQ/s640/20190928_211559.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Adobong dilaw na may gata</td></tr>
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They say that there are as many adobo recipes in the Philippines as there are Filipino households. That might not be an exaggeration. Aside from the subtle changes in the recipe, there are also different distinct types of adobo in each region of the Philippines. This particular recipe is a hybrid of 2 of those adobo varieties. The <i>adobo sa gata</i> and the <i>adobo na dilaw</i>. The former uses coconut milk to make the adobo more creamy and the latter uses turmeric to have that distinct flavor and yellowish color. I have used a whole spring chicken for this recipe (I just asked the butcher to cut it up into smaller pieces) but you can also use pork. It turned out quite tasty in my opinion so I hope you too will enjoy this recipe. Note that this recipe does not use any soy sauce which is normally used in traditional plain adobo since it will make the final dish too dark (the primary ingredient for seasoning is fish sauce with the option to add in more salt).<br />
<span style="color: rgb(102 , 51 , 51); font-weight: bold;"><br /></span>
<span style="color: rgb(102 , 51 , 51); font-weight: bold;">Ingredients:</span><br />
<span style="color: rgb(102 , 51 , 51);">800 grams chicken, cut up into small pieces</span><br />
<span style="color: rgb(102 , 51 , 51);">150 grams <i>luyang dilaw</i> (fresh turmeric), sliced thinly</span><br />
<span style="color: rgb(102 , 51 , 51);">2 medium onions, chopped</span><br />
<span style="color: rgb(102 , 51 , 51);">4 cloves garlic, minced</span><br />
<span style="color: rgb(102 , 51 , 51);">180 ml coconut milk</span><br />
<span style="color: rgb(102 , 51 , 51);">150 ml vinegar</span><br />
<span style="color: rgb(102 , 51 , 51);">3 Tablespoons vegetable oil</span><br />
<span style="color: rgb(102 , 51 , 51);">1 Tablespoon fish sauce</span><br />
<span style="color: rgb(102 , 51 , 51);">1 teaspoon freshly ground black peppercorns</span><br />
<span style="color: rgb(102 , 51 , 51);">1 teaspoon garlic powder</span><br />
<span style="color: rgb(102 , 51 , 51);">2 teaspoons Spanish paprika<br />
2 bay leaves<br />
2 pcs chicken broth cubes<br />
salt to taste</span>
<span style="color: rgb(0 , 51 , 0); font-weight: bold;"><br /></span>
<span style="color: rgb(0 , 51 , 0); font-weight: bold;"><br /></span><br />
<span style="color: rgb(0 , 51 , 0); font-weight: bold;">Directions:</span><br />
<span style="color: rgb(0 , 51 , 0);">Sauté onions and garlic in vegetable oil until caramelized. Mix in the sliced turmeric, Spanish paprika, bay leaves, and ground peppercorns. Add the chicken pieces and let the meat brown, mixing occasionally. The chicken will also take in an orange-yellow hue due to the paprika and turmeric.</span><br />
<span style="color: rgb(0 , 51 , 0);"><br /></span>
<span style="color: rgb(0 , 51 , 0);">Add the vinegar, fish sauce, chicken broth cubes, and enough water to just barely cover the meat. Bring to a boil then lower the temperature and let it simmer until almost all the water-based liquid has evaporated (the meat will start to sizzle again from the oil from earlier including the fat rendered out from the chicken skin). </span><br />
<span style="color: rgb(0 , 51 , 0);"><br /></span>
<span style="color: rgb(0 , 51 , 0);">Pour in the coconut milk and mix thoroughly. Let it simmer for a few minutes, tasting the sauce and adding salt to your preference.</span><br />
<span style="color: rgb(0 , 51 , 0);"><br /></span>
<span style="color: rgb(0 , 51 , 0);">Serve with freshly cooked rice. Enjoy!</span><br />
<span style="color: rgb(0 , 51 , 0);"><br /></span>
<span style="color: rgb(0 , 51 , 0);"><b>Nutritional information (per serving):</b> based on 4 servings per recipe</span><br />
<span style="color: rgb(0 , 51 , 0);">(approximated based on the ingredients used at the time I made this and may vary depending on the actual ingredients you use if you make your own version of this dish)</span><br />
<span style="color: rgb(0 , 51 , 0);">Calories = 414</span><br />
<span style="color: rgb(0 , 51 , 0);">Fat = 18 grams</span><br />
<span style="color: rgb(0 , 51 , 0);">Cholesterol = 114.6 mg</span><br />
<span style="color: rgb(0 , 51 , 0);">Sodium = 2,205.1 mg</span><br />
<span style="color: rgb(0 , 51 , 0);">Potassium = 346.1 mg</span><br />
<span style="color: rgb(0 , 51 , 0);">Carbohydrates = 18.6 grams</span><br />
<span style="color: rgb(0 , 51 , 0);">Protein = 39.3 grams</span></div>
JEPhttp://www.blogger.com/profile/04802037284675931001noreply@blogger.com0tag:blogger.com,1999:blog-9916394.post-9602218813698577692019-09-01T04:29:00.000+08:002019-09-02T03:34:05.053+08:00[HowTo] Making my own yeast water culture from raisins and organic coconut sap sugar <div dir="ltr" style="text-align: left;" trbidi="on">
I have always been an avid home baker. There is something about the whole process of bread making by hand that is strangely therapeutic in my opinion. Maybe it is the fact that it requires a lot of patience or that I am just a sucker for delayed gratification. I have decided to step up my bread making game by attempting to culture my own wild yeast water from raisins and with just a little push from some coconut sap sugar dissolved in the water. Of course, you can make a sourdough starter directly by just mixing flour and water and leaving it exposed to the air at home, but I have decided to go this route. Depending on your specific home conditions, there is a distinct community of yeast and bacteria naturally present in the air but do note that not all yeast and bacteria (mostly lactobacteria) strains produce a tasty sourdough starter. By choosing to make it with raisins, you will (at least that is the underlying premise on going this route) naturally get yeasts that are naturally present in the grapes before drying and which I have heard is mostly the type you want for leavening bread (ok, that's purely speculation on my part so don't quote me on that).<br />
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The process itself is very straightforward. Just add some raisins (preferably organic ones if you can get it) into a container with a tight-fitting lid containing purified drinking water (if your water district chlorinates the tap water, I would suggest boiling the water and letting it cool to lukewarm/room temperature before doing this), add some sugar, and wait for a couple of days while opening the container to let the mixture breath and shaking the container several times per day to prevent the growth of molds. It is that easy! Then you just wait until you see some bubbling in the liquid and most of the raisins float to the surface. When the yeast is properly active in the liquid, the container will let out a very satisfying hiss when you open the lid signifying built-up pressure from the carbon dioxide formation (mostly from the yeast eating up the sugars). The gasses escaping will smell a bit fruity with a slight hint of yeasty smell (or it can also have a boozy smell depending on how long you have been keeping the fermentation process going).<br />
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Stabilize the yeast water by removing about half of the liquid from the container and add a solution of more sugar with a bit of sea salt (non-iodized if you have it) and place it into the refrigerator (the salt will slow down the fermentation - the objective is not to have the fermentation process be completed like in making wine but in keeping a viable batch of yeast available for your needs at any given point in time so slowing the process down by cooling and adding a bit of salt is essential). You can "feed" this by repeating the stabilization step once a week but remembering to shake the container at least once a day and opening the container to let it breathe and relieve excess pressure.<br />
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There is no one way of doing this and if you want to know my particular method, the following are the specific measurements I have chosen:<br />
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Initial setup<br />
600 ml capacity plastic soda bottle (food grade PET)<br />
300 grams of purified drinking water (avoid chlorinated water)<br />
15 grams of raisins (preferably organic ones)<br />
<div style="text-align: left;">
1/4 teaspoon of organic coconut sap sugar (just enough to jumpstart the yeast activity)</div>
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for stabilization/subsequent weekly feeding<br />
150 grams of purified water<br />
1 teaspoon of sea salt<br />
15 grams of organic coconut sap sugar<br />
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Also, check out this video for the step by step instructions:<br />
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JEPhttp://www.blogger.com/profile/04802037284675931001noreply@blogger.com2tag:blogger.com,1999:blog-9916394.post-63108924526441548192019-08-16T05:36:00.002+08:002019-08-16T13:41:58.190+08:00[Video] Santol season is back! Here's a video tutorial on how to make Guinataang Santol (or Sinantolan)<div dir="ltr" style="text-align: left;" trbidi="on">
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<iframe allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/fcw8C0aCKjo" width="560"></iframe>
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Santol season is back! I have revisited my Sinantolan recipe and decided to make a tutorial video. This is my second time making this dish and although this is a much simpler version of the recipe, I will say that the final dish turned out quite good. I have also made this version a lot spicier with a combination of chopped green banana chilies with seeds and all, powdered cayenne pepper, and shichimi togarashi (Japanese 7 spice blend). Not the most local of ingredients but we all have to make do with what we have in the pantry.<br />
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And in case you missed it, this is last year's <a href="https://allaboutfood.occasionalramblings.org/2018/07/recipe-sinantolan.html" target="_blank">Guinataang Santol recipe</a> post for your perusal. <span style="color: rgb(0 , 51 , 0);"></span><br />
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For this simplified recipe, I have used the following ingredients:<br />
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<span style="color: rgb(102 , 51 , 51); font-weight: bold;">Ingredients:</span><br />
<span style="color: rgb(102 , 51 , 51);">1-kilo santol fruit, peeled with seed and pulp removed then finely diced</span><br />
<span style="color: rgb(102 , 51 , 51);">400 ml coconut milk</span><br />
<span style="color: rgb(102 , 51 , 51);">2 cups pork stock (or water with pork bouillon cube)</span><br />
<span style="color: rgb(102 , 51 , 51);">2 medium-sized onions, diced</span><br />
<span style="color: rgb(102 , 51 , 51);">2 bulbs of garlic, minced</span><br />
<span style="color: rgb(102 , 51 , 51);">3 Tablespoons <i>bagoong</i> (fermented shrimp paste)</span><br />
<span style="color: rgb(102 , 51 , 51);">2 Tablespoon Knorr Liquid Seasoning (or you can use soy sauce)</span><br />
<span style="color: rgb(102 , 51 , 51);">3 Tablespoons <i>taba ng talangka</i> (bottled river crab fat)</span><br />
<span style="color: rgb(102 , 51 , 51);">5 pcs siling <i>pansigang na haba</i> (banana chili peppers)</span><br />
<span style="color: rgb(102 , 51 , 51);">2 Tablespoons vegetable oil</span><br />
<span style="color: rgb(102 , 51 , 51);">1/4 cup of sea salt (don't worry this will just be used to draw the moisture out of the santol rind)</span><br />
<span style="color: rgb(102 , 51 , 51);">Salty Soy Sauce, pepper, garlic powder, Japanese 7 spice (shichimi togarashi), and cayenne pepper to taste</span><br />
<span style="color: rgb(102 , 51 , 51);"><br /></span>
<span style="color: rgb(102 , 51 , 51);"><b>Instructions: </b>Just follow the instructions in my <a href="https://allaboutfood.occasionalramblings.org/2018/07/recipe-sinantolan.html" target="_blank">previous recipe</a>.</span><br />
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<span style="color: #002000;"><b>Nutritional information</b> (per serving): based on 10 servings per recipe</span><br />
<span style="color: #002000;">(approximated based on the ingredients used at the time I made this and may vary depending on the actual ingredients you use if you make your own version of this dish)</span><br />
<span style="color: #002000;">Calories = 156</span><br />
<span style="color: #002000;">Fat = 10.6 grams</span><br />
<span style="color: #002000;">Cholesterol = 6.2 mg</span><br />
<span style="color: #002000;">Sodium = 750.1 mg</span><br />
<span style="color: #002000;">Potassium = 110.8 mg</span><br />
<span style="color: #002000;">Carbohydrates = 14.7 grams</span><br />
<span style="color: #002000;"></span><br />
<span style="color: #002000;">Protein = 2 grams</span></div>
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JEPhttp://www.blogger.com/profile/04802037284675931001noreply@blogger.com0tag:blogger.com,1999:blog-9916394.post-34118855377081843002019-08-09T18:01:00.003+08:002019-08-10T18:49:36.183+08:00[Photos] Pancit Molo - An Ilonggo comfort food for rainy weather<div dir="ltr" style="text-align: left;" trbidi="on">
Rainy weather always makes me crave for warm hearty soups and soupy dishes. <a href="https://allaboutfood.occasionalramblings.org/2005/01/pancit-molo.html" target="_blank">Pancit molo</a> is one of those dishes that comes to mind. Growing up in an Ilonggo household, there's invariably a unique family recipe but I can say that this one has evolved from how my brother and mother made it and is one I can say is uniquely I can call my own. For this, I have to admit I am not that good at wrapping the "molo heads" but given how time-consuming the whole process is, I don't actually mind that they are not as properly wrapped compared to some techniques. What usually works for me (mostly from trial and error) is to drop the molo dumplings/wanton into the pot while the broth is on a rolling boil. This might be counter-intuitive as I always thought that simmering it gently lessens the chances of the wrapper coming loose (especially since I do not seal the wrapper with a beaten egg like others do). Having the broth in a rolling boil will ensure good circulation of the broth and the temperature not to drop significantly when you add in other ingredients. I think having it at a high temperature cooks the meat faster and binds the wrapper to the meat.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-SEcw3WQyjro/XU1B7BASsPI/AAAAAAABfb8/eDm6w8N24vweqH_ja6Ld0lgb_MIFTshmACLcBGAs/s1600/20190804_235456.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://1.bp.blogspot.com/-SEcw3WQyjro/XU1B7BASsPI/AAAAAAABfb8/eDm6w8N24vweqH_ja6Ld0lgb_MIFTshmACLcBGAs/s640/20190804_235456.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A bowl of Pancit Molo</td></tr>
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The ratio I use for the meat mix is 1 part ground chicken and 2 parts ground pork. Having too much chicken makes the molo heads too dry since the fat in the ground pork keeps the meat mixture nice and juicy. I also like to incorporate grated carrots in the meat mixture to add a little bit of color. Using spring onion is oftentimes more preferable than leeks for a better tasting broth. Use the finely chopped spring onions both on the meat mixture and the broth (as garnish). I also like to use a little bit of paprika in the meat mixture not so much to impart any overtly distinct flavor to the dumplings but more on it adding a light reddish color to the broth (the color mostly binding to the fat). I got the technique of getting toasted garlic flavor infused into the oil from my brother by frying a few crushed garlic first before making the soup base by boiling the chicken. Top off the dish with the toasted garlic as additional garnish.<br />
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Ran out of wrappers? No problem! Using a spoon, ball out the remaining meat mixture and drop it into the boiling broth. You will just get additional meatballs in your pancit molo aside from the dumplings. You ran out of the meat mixture? Again no problem! Just shred the remaining wrappers into the broth. This will help further thicken the soup (the wrappers doesn't really have a long shelf life once opened). Alternatively, wrap a few sticks of quick melt type of cheese and fry it in oil. Crunchy cheese sticks!<br />
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Check out the recipe <a href="https://allaboutfood.occasionalramblings.org/2005/01/pancit-molo.html" target="_blank">here</a>.<br />
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-jovad9yBQ28/XU1BwbVTAvI/AAAAAAABfcA/A7_yDdgxiIg4K__I7hamt_tBBZftg1bAACPcBGAYYCw/s1600/20190804_234809.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://1.bp.blogspot.com/-jovad9yBQ28/XU1BwbVTAvI/AAAAAAABfcA/A7_yDdgxiIg4K__I7hamt_tBBZftg1bAACPcBGAYYCw/s640/20190804_234809.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pancit Molo - serve piping hot! Perfect on a cold rainy day.</td></tr>
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Bonus: Here's a video tutorial on how to make it.<br />
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JEPhttp://www.blogger.com/profile/04802037284675931001noreply@blogger.com1tag:blogger.com,1999:blog-9916394.post-76599170340752726042019-07-28T18:43:00.003+08:002019-07-28T18:54:57.778+08:00[Recipe] Sinigang na ulo ng bangus sa batuan at kamatis (Milkfish head in batuan and tomatoes sour broth)<div dir="ltr" style="text-align: left;" trbidi="on">
When my siblings and I were growing up, milkfish has a special and almost revered status in our family. My grandmother had fishponds almost exclusively dedicated to milkfish farming. Sometimes, we would go visit the farm during our summer vacation with our cousins and if it coincided with the (partial) harvest of the season (what we call as <i>pabuhang</i>), we would join in the activities. For me personally, what's magical about the experience is at that point when you let out the water from the fish pond and only a small portion of the pond remains deep enough, the milkfish starts jumping out of the water and sometimes if you are lucky you can actually catch one in mid-air! This also happens when brackish water is introduced in the fishpond (this time it is called <i>pasulang</i>) and the milkfish has a natural instinct of swimming against the current and they would crowd to the source of the incoming water in a frenzy. Interestingly this is the technique used when purchasing milkfish fingerlings, you swirl the water and see that the small fishes try to swim against the current. Those that do not exhibit this behavior is most likely juvenile sea bass (or <i>bulgan</i>) masquerading as milkfish and although I love sea bass, they are carnivorous and would gobble up the poor baby milkfish if you let them grow alongside them.<br />
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Almost all of my milkfish recipes are from treasured childhood memories. I remember that my siblings and I would compete with each other to get the best parts (usually the <i>bangus</i> belly and the head part for the eyes and the <i>utok</i>).<br />
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I have mentioned in a previous post that I now regularly make big batches (or as much as my small pressure cooker can handle that is) of sardines-style milkfish for my hassle-free breakfast (I'm just too lazy to cook in the morning). I don't even reheat it separately anymore. I place a couple of pieces over a heap of steaming freshly cooked rice and have a quick but yummy breakfast.<br />
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When cooking the milkfish in this manner, I used to include every part of the fish in the pressure cooker, but lately, I set aside the heads of the milkfish and make either <i>tinolang bangus</i> or <i>sinigang na bangus</i> instead. I really do not make a big distinction between the two dishes since in my mind, <i>tinolang bangus</i> just makes use of tomatoes for a very subtle souring agent (something along the lines of <i>sinigang sa kamatis</i> if you will) as opposed to the aggressively sour tamarind broth base.<br />
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-IRZCtMYzFR0/XT16RlOVONI/AAAAAAABejE/vJqgjBdnVHMzWc6_W_zWahiaO1bf1dnRwCLcBGAs/s1600/20190714_192237.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://1.bp.blogspot.com/-IRZCtMYzFR0/XT16RlOVONI/AAAAAAABejE/vJqgjBdnVHMzWc6_W_zWahiaO1bf1dnRwCLcBGAs/s640/20190714_192237.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sinigang na ulo ng bangus sa batuan at kamatis</td></tr>
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Aside from tomatoes, <i>batuan</i> is another subtle souring agent that I use quite often in <i>tinolang bangus/sinigang</i>. Growing up in an <i>ilonggo</i> family meant that <i>batuan</i> is always the souring agent of choice. It is used extensively in<i> ilonggo</i> cuisine and is used from <i>sinigang</i>, to <i>kansi</i> (the <i>ilonggo</i> version of the <i>bulalo</i>), and even in <i>dinuguan</i>. We actually have a very productive <i>batuan</i> tree in the backyard of our house in Iloilo. Whenever I go back home to Manila and <i>batuan</i> is in season, I would make sure to bring home a big bag of the fruit stuffed in my luggage. It keeps well in the freezer for several months. Some people like to make <i>batuan</i> puree before transporting them, but for me, freezing the fruit does the job nicely.<br />
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-QLPfZhI7PlQ/XT18GFI6oiI/AAAAAAABejY/vxhgwE55YJgwDLOWfd-lF0iXzg_QUcUZACLcBGAs/s1600/20181104_155329.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="778" height="640" src="https://1.bp.blogspot.com/-QLPfZhI7PlQ/XT18GFI6oiI/AAAAAAABejY/vxhgwE55YJgwDLOWfd-lF0iXzg_QUcUZACLcBGAs/s640/20181104_155329.jpg" width="308" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">batuan fruit as a souring agent for <i>sinigang</i></td></tr>
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The following is a simple recipe for <i>sinigang na ulo ng bangus sa batuan at kamatis</i>:<br />
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<span style="color: rgb(102 , 51 , 51); font-weight: bold;">Ingredients:</span><br />
<span style="color: rgb(102 , 51 , 51);">4 or more pieces of <i>bangus</i> (milkfish) head</span><br />
<span style="color: rgb(102 , 51 , 51);">4 to 6 pieces of <i>batuan</i></span><br />
<span style="color: rgb(102 , 51 , 51);">2 pieces of native tomatoes, cut into quarters</span><br />
<span style="color: rgb(102 , 51 , 51);">1 cup of kangkong leaves, washed</span><br />
<span style="color: rgb(102 , 51 , 51);">1 pc of banana chili pepper, whole</span><br />
<span style="color: rgb(102 , 51 , 51);">1 medium-sized onion, roughly chopped</span><br />
<span style="color: rgb(102 , 51 , 51);">1 teaspoon fish sauce (add more to taste if desired)</span><br />
<span style="color: rgb(102 , 51 , 51);">tamarind broth powder - <i>sinigang sa sampalok</i> broth mix (optional - if you want a more intense sour taste in the broth)</span><br />
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<span style="color: rgb(0 , 51 , 0); font-weight: bold;">Directions:</span><br />
<span style="color: rgb(0 , 51 , 0);">In a medium-sized pot, sautee the onions in a little bit of oil until caramelized. Add a cup of water and add in the milkfish heads, tomatoes, and batuan. Add more water to just barely submerge all of the ingredients. Bring to a gentle boil (covered). With a cooking spoon, mash the batuan fruit into the side of the pot to release the pulp and juices into the broth. Add the tamarind broth powder if you desire a more intense sourness and balance it out with the fish sauce. Add the green banana chili pepper and the kangkong leaves. Let it simmer a few minutes more with the lid covered. Serve piping hot with freshly cooked rice.</span></div>
JEPhttp://www.blogger.com/profile/04802037284675931001noreply@blogger.com2tag:blogger.com,1999:blog-9916394.post-11027684115273442922019-07-15T18:14:00.000+08:002019-07-15T18:14:11.697+08:00[Review] Van Gogh is Bipolar Restaurant, Maginhawa Street, Quezon City, Philippines <div dir="ltr" style="text-align: left;" trbidi="on">
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It has been a while since I made one of those restaurant review types of post. I normally don't write reviews of eating places I have gone to unless I have visited 3 or more times and have tried more than a few items on the menu, but I will make an exception to this particular restaurant in Maginhawa Street in Quezon City.<br />
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I received an invitation from some ex-work friends to have lunch at Maginhawa Street (an area that is increasingly being known as a foodie place for some time now) a few months back and they gave me the dubious honor of choosing where to eat (it is a double-edged sword, choose wisely and they will be delighted with your choice but choose a wrong restaurant and you risk getting all the blame). I relented and mentioned casually that I have heard so much about the Van Gogh is Bipolar Restaurant and would like to try it out. They have already tried the restaurant on separate occasions but they agreed with my suggestion.<br />
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This is a restaurant that is not just about the food but is all about the total experience. I don't want to spoil the experience for anyone in case you would like to try it out for yourselves (I know it is quite an odd thing to say for a restaurant review), but suffice it to say that I have never experienced anything quite like it. From the very entrance of the restaurant (I knew I had the correct address but couldn't find where the restaurant is, that is until I asked the security guard stationed in the driveway), to the eclectic look of the various decors inside the interior of the restaurant (the interior is very cozy and has a very limited seating capacity), to the non-emphasis on what food you like to eat and shifting instead to what mood you would like to experience during the meal (I can't even describe anything specific about the food since according to the menu, there are no fixed menu items and everything is "seasonal" and "depending on availability"). You do have some control on what you will eat even if you signed up for any of their "feast" offerings (as far as I know they also offer "ala carte" ordering but we opted for the "experience feast") since you will need to fill up a short survey form in terms of food allergies, level of spiciness, and general preferences (if you are vegetarian or pescetarian for example).<br />
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A host will give an informative briefing at the start of each course. This includes different alcoholic shots interspersed during the meal (it was the first time I had tasted absinthe which was reputedly Vincent Van Gogh's favorite drink) with instructions to toast each and everyone at the table in a different language and to make sure to look each other in the eye each time.<br />
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More than the food, ambiance, and the general dining experience, there is also a certain advocacy element to the whole thing. Dishes are named from famous historical figures and celebrities that have come forward as having bipolar disorder and there are tidbits of information that is either discussed during the pre-course briefing or in the decors of the restaurant about mental health.<br />
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Overall it was an interesting experience and something that I would gladly recommend to others (or bring friends over so that they can experience it themselves). The meal was a bit on the pricey side if you just look at it in terms of the food but it can also be argued that the whole thing was more than just the meals. For me, it was more like a curated experience that makes it worth trying at least once. Would I go there often? Probably not. If I knew somebody who would like to go and experience it for the first time, I would not hesitate to say: "count me in!".<br />
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JEPhttp://www.blogger.com/profile/04802037284675931001noreply@blogger.com3154 Maginhawa, Diliman, Lungsod Quezon, Kalakhang Maynila, Philippines14.6405165 121.06098210000005-15.426285499999999 79.752385600000054 44.7073185 162.36957860000004tag:blogger.com,1999:blog-9916394.post-17818035027492612942019-07-08T19:30:00.001+08:002019-07-08T19:32:48.658+08:00[Recipe] Guinataang Bilo-bilo or guinataang halo-halo (reduced sugar)<div dir="ltr" style="text-align: left;" trbidi="on">
<i><a href="https://allaboutfood.occasionalramblings.org/2012/12/guinataang-bilobilo.html" target="_blank">Guinataang bilo-bilo</a></i> or sometimes called <i>guinataang halo-halo</i> (also <i>binignit</i> in Cebuano) is one of those desserts that conjure memories of cold and rainy days of my childhood. It is an ideal comfort food for those times when you want to just stay at home when there is a typhoon raging outside. I specifically remember helping out by making small balls of glutinous rice flour dough using the palms of my hands and dropping them one by one in the simmering pot of coconut milk-based liquid until the small balls float up to the surface signifying that they are done. There is also this strange belief (I guess you can call it a superstition?) amongst the older folks that there are some people who should not cook this dish since they will end up with a watery porridge. These people should not even touch the ladle used for cooking as the simple act of touching the cooking implements will ruin the dish. For reference, this sweet dessert porridge is typically thick and creamy (if it does become watery, just add in more glutinous rice flour to thicken the consistency).<br />
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<tr><td class="tr-caption" style="text-align: center;">Guinataang bilo-bilo na may minatamis na saba, kamote, at sago</td></tr>
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I also remember we called the dish simply as <i>guinataan</i>. Not that Ilonggos don't often use <i>gata</i> or coconut milk in savory and sweet dishes. I can think of a few notable dishes that uses coconut milk like <i>adobadong alimusan</i> (which is basically saltwater catfish <i>adobo sa gata</i>), <i>guinataan nga bagungon</i> (telescope snail cooked in coconut milk), <i>kasag kag tambo sa gata</i> (blue shelled crabs and bamboo shoots in coconut milk), and a few others. But when I hear my mother say she will be cooking <i>guinataan</i> then it will always refer to <i>guinataang bilo-bilo</i> for me.<br />
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Bilo-bilo is actually the name of the chewy balls made from glutinous rice flour. It might also seem strange that this hot dish is also known as <i>guinataang</i> "<i>halo-halo</i>" since <i>halo-halo</i> is a shaved ice dessert/<i>merienda</i> dish. On closer inspection of the ingredients, they do have some elements in common such as the <a href="https://allaboutfood.occasionalramblings.org/2019/05/recipe-minatamis-na-saba-candied-bananas.html" target="_blank">candied bananas</a>, <a href="https://allaboutfood.occasionalramblings.org/2019/04/recipe-minatamis-na-kamote-candied.html" target="_blank">candied sweet potato</a>, and colorful tapioca sago. So while the <i>halo-halo</i> is a cold treat best served during the hot summer months, <i>guinataang bilo-bilo</i> is the opposite in that it warms you up during those wet or cold months of the year. <i>Halo-halo</i> also just means "to mix" or "a mixture of ingredients" so the name literally translates to "a mixture of ingredients cooked in coconut milk."<br />
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In this particular recipe, I have made use of the <a href="https://allaboutfood.occasionalramblings.org/2019/04/recipe-minatamis-na-kamote-candied.html" target="_blank">candied sweet potato</a> and <a href="https://allaboutfood.occasionalramblings.org/2019/05/recipe-minatamis-na-saba-candied-bananas.html" target="_blank">bananas</a> mentioned in the previously posted recipes.<br />
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<span style="color: rgb(102 , 51 , 51); font-weight: bold;">Ingredients:</span><br />
<span style="color: rgb(102 , 51 , 51);">3 Cups of<i> Gata</i> or Coconut milk/cream</span><br />
2 Cups<i> Malagkit</i> <i>na bigas </i>or Glutinous rice flour<br />
1/2 Cup of <i>Sago</i> or tapioca balls (smaller ones don't need to be cooked separately and can be placed in the recipe as is, bigger ones need to be cooked first)<br />
1 Cup<i> Minatamis na saba</i> or candied saba bananas<br />
1 Cup<i> Minatamis na kamote</i> or candied sweet potato<br />
1/2 Cup <i>Minatamis na langka</i> or candied jackfruit (optional)<br />
Sweetener equivalent to half cup of white sugar (if you prefer to reduce the sugar content of the dessert - I personally used monkfruit sweetener in this recipe).<br />
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<span style="color: rgb(0 , 51 , 0); font-weight: bold;">Directions:</span><br />
<span style="color: rgb(0 , 51 , 0);">If you have prepared all of the ingredients beforehand as I have done, the actual recipe is quite straightforward. The first thing to do is to add enough water to the glutinous rice flour (do this a little at a time) until you form a slightly tacky but manageable dough. Make sure that the rice flour is well mixed (hydrated). Taking about a teaspoonful of dough at a time, roll the dough between your two hands until you form small spheres about half an inch in diameter. It is a good idea to keep the sizes consistent as they should cook about the same time.</span><br />
<span style="color: rgb(0 , 51 , 0);"><br /></span>
<span style="color: rgb(0 , 51 , 0);">In a large pot, cook the tapioca balls in the coconut milk. The tapioca balls are cooked when the entire sphere becomes translucent (or you can taste one and if it is still hard in the middle then it is not yet cooked). Make sure to stir the pot constantly to prevent the tapioca balls from sticking to the bottom of the pan and to each other.</span><br />
<span style="color: rgb(0 , 51 , 0);"><br /></span>
<span style="color: rgb(0 , 51 , 0);">Once the tapioca balls are cooked, drop in the glutinous rice balls one by one. Add water if the glutinous balls and the tapioca balls become a bit crowded in the pot. The glutinous rice balls will rise to the surface. Check for doneness. The balls should be sticky and chewy all the way through. You can control the desired consistency of this dish by either adding water or more glutinous rice flour directly to the pot (a little at a time). </span><br />
<span style="color: rgb(0 , 51 , 0);"><br /></span>
<span style="color: rgb(0 , 51 , 0);">Add in the candied ingredients. Add in the sugar (you can adjust how much depending on the desired sweetness just bear in mind that you should adjust the sweetness only once you have already added the candied ingredients as those are already sweet to begin with).</span><br />
<span style="color: rgb(0 , 51 , 0);"><br /></span>
<span style="color: rgb(0 , 51 , 0);">Serve piping hot and enjoy. </span><br />
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JEPhttp://www.blogger.com/profile/04802037284675931001noreply@blogger.com2tag:blogger.com,1999:blog-9916394.post-20692156859035171662019-07-07T19:37:00.000+08:002019-07-10T11:51:09.603+08:00[Recipe] Sotanghon Guisado (Glass noodles with mixed vegetables and minced pork)<div dir="ltr" style="text-align: left;" trbidi="on">
Sotanghon <i>guisado</i> (<i>sotanghon</i> is a type of noodles that gets transparent when cooked and is also known as glass noodles, bean-thread noodles, or vermicelli, while <i>guisado</i> means to saute) is easy to make but is very flavorful. The trick is to have a good meat stock so that the noodles can absorb all the flavors. This version of the recipe is a quick and easy way of making <i>sotanghon</i> <i>guisado</i> that uses stock cubes, pre-chopped mixed vegetables, and minced meat for a faster cooking time but that's the good thing about this dish, it could be as simple or as complicated as you like it to be.<br />
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Here's an additional tip: add colorful vegetables to enhance the visual appeal of the dish. Try adding different colored capsicums, purple cabbage, and carrots. The vegetables should be cooked just enough to still have some crunch.<br />
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This is the first time that I will be adding approximated nutritional information on my recipe posts. This is based on the actual measurements I have used while preparing for the dish but you can use it as a ballpark figure when you make your own.<br />
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<tr><td class="tr-caption" style="text-align: center;"><i>Sotanghon guisado</i> (glass noodles) with minced pork and various vegetables.</td></tr>
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<span style="color: rgb(102 , 51 , 51); font-weight: bold;"><br /></span>
<span style="color: rgb(102 , 51 , 51); font-weight: bold;">Ingredients:</span><br />
<span style="color: rgb(102 , 51 , 51);">400 grams of assorted vegetables (typically carrots, cabbage, chayote, string beans, celery, parsley, bell pepper, young corn, mushrooms), cut into small pieces so that they will cook about the same time</span><br />
<span style="color: rgb(102 , 51 , 51);">300 grams minced pork</span><br />
<span style="color: rgb(102 , 51 , 51);">100 grams <i>sotanghon</i> (glass noodles), soaked in water</span><br />
<span style="color: rgb(102 , 51 , 51);">1 Tablespoon <i>bagoong alamang</i> (fermented shrimp paste)</span><br />
<span style="color: rgb(102 , 51 , 51);">1 whole bulb garlic, minced</span><br />
<span style="color: rgb(102 , 51 , 51);">1 medium sized onion, roughly chopped</span><br />
<span style="color: rgb(102 , 51 , 51);">2 Tablespoons cooking oil</span><br />
<span style="color: rgb(102 , 51 , 51);">2 pcs pork stock cubes</span><br />
<span style="color: rgb(102 , 51 , 51);"><i>Patis</i> (fish sauce) to taste, optional</span><br />
<span style="color: rgb(0 , 51 , 0); font-weight: bold;"><br /></span>
<span style="color: rgb(0 , 51 , 0); font-weight: bold;">Directions:</span><br />
<span style="color: rgb(0 , 51 , 0);">Saute the onion and garlic in a wok with some vegetable oil (medium heat) until the garlic slightly browns and the onion caramelizes. Stir in the bagoong until it becomes fragrant. </span><br />
<span style="color: rgb(0 , 51 , 0);"><br /></span>
<span style="color: rgb(0 , 51 , 0);">Add the minced pork and continue cooking until the meat has browned. Add in the vegetables, mix well and cover. Cook until the vegetables are cooked (depending on your desired doneness, I like my veggies to still have a bit of crunch). Note that some liquid will form from the vegetables. Add the pork broth cubes and dissolve well.</span><br />
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<span style="color: rgb(0 , 51 , 0);">Add in the soaked glass noodles and stir well. It will absorb most of the liquids. Cook for another 3 to 5 minutes. Serve while still hot and enjoy!</span><br />
<span style="color: rgb(0 , 51 , 0);"><br /></span>
<span style="color: rgb(0 , 51 , 0);">Good for 5 servings.</span><br />
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<a href="https://1.bp.blogspot.com/-29O2u5jZ0q8/XRmsjufM-EI/AAAAAAABd8w/B43Rgd92ZMcvj6sFXwz29yx8tfX0w7dbwCPcBGAYYCw/s1600/20190630_195426.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://1.bp.blogspot.com/-29O2u5jZ0q8/XRmsjufM-EI/AAAAAAABd8w/B43Rgd92ZMcvj6sFXwz29yx8tfX0w7dbwCPcBGAYYCw/s640/20190630_195426.jpg" width="640" /></a></div>
<span style="color: rgb(0 , 51 , 0);"><br /></span>
<span style="color: rgb(0 , 51 , 0);"><b>Nutritional information (per serving):</b> based on 5 servings per recipe</span><br />
<span style="color: rgb(0 , 51 , 0);">(approximated based on the ingredients used at the time I made this and may vary depending on the actual ingredients you use if you make your own version of this dish)</span><br />
<span style="color: rgb(0 , 51 , 0);">Calories = 494</span><br />
<span style="color: rgb(0 , 51 , 0);">Fat = 26.8 grams</span><br />
<span style="color: rgb(0 , 51 , 0);">Cholesterol = 75.8 mg</span><br />
<span style="color: rgb(0 , 51 , 0);">Sodium = 1,122.2 mg</span><br />
<span style="color: rgb(0 , 51 , 0);">Potassium = 321.8 mg</span><br />
<span style="color: rgb(0 , 51 , 0);">Carbohydrates = 36.4 grams</span><br />
<span style="color: rgb(0 , 51 , 0);">Protein = 27.7 grams</span><br />
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JEPhttp://www.blogger.com/profile/04802037284675931001noreply@blogger.com0