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'd ALROBs

mtdb — Tue, 29 Jan 2008 15:53:02 CST

'wats cookin?'

Don (Japanese) n' J.P

how's me pose?

hmmm...

grrr...

"LECHE FLAN"

1 can evaporated milk
1 can condesed milk
7 egg yolks
sugar (for caramel) - it depends on how sweet and thick your carmel would be.

*separate egg yolks from eggwhites. In a bowl pour all ingredients, evaporated
milk, condensed milk and egg yolks and mix well. In the leche flan pan, pour the
sugar to caramelize in just a low low heat (to avoid burning the carmelized
sugar...) After when the sugar is already caramelized pour in the mixed
ingredients and steam for about 30 min - 45 min. (you can check it if it's well
done...just get a thoothpick and when nothing sticks, its done. :)

fOOdz by eMpTy DB

mtdb — Tue, 29 Jan 2008 15:47:25 CST

wat's cookin'?

hmmm...yummy!!!

POLVORON

1 1/2 c. all-purpose flour
3/4 c. sugar
1 c. powdered milk
1 tsp. lemon extract
1/2 lb. butter, melted
Toast flour in frying pan until light brown, stirring constantly over moderate fire. Remove from heat and cool. Then add sugar, powdered milk, lemon extract and melted butter. Mix well and mold, using polvoron mold. Wrap in wax paper and serve.

SIOPAO

1 pkg. active dry yeast or 1 cake fresh
1 tbsp. sugar
1/4 c. lukewarm water
1 c. lukewarm water
4 c. sifted all-purpose flour
2 dozen 2 inch sq. pieces waxed paper
1. Sprinkle yeast and sugar into 1/4 cup lukewarm water. Let stand 3 minutes, then stir to dissolve them completely. Let stand 5 minutes.
2. Sift flour in large bowl. Slowly pour in yeast mixture and lukewarm milk, stirring with a wooden spoon, then with the hands until mixture is thoroughly combined.
3. Knead the dough on a lightly floured surface for about 5 minutes. Place the dough in a large bowl, cover with a damp towel and let rise in a warm draft-free place for 1 1/2 to 2 hours or until the dough doubles in volume.
4. Punch the dough down with fist. Cover and let rise for another 30 minutes or until it has doubled in volume again. Meanwhile, prepare filling, see recipe below.
5. Turn the dough on a slightly floured board again and knead until smooth and satiny in texture (about 5 minute). Roll dough to form a long cylinder about 2 inches in diameter. Slice into 1 inch rounds. Flatten each to a 4 to 5 inch diameter round.
6. Place 1 heaping tablespoon of filling and cubes of salted egg in center. Gather edges of dough to form a pouch. Press edges together and give it a twist to seal in filling. Place each bun of 2 inch square of waxed paper sealed edges down. Cover with a dry kitchen towel and let rise in a warm place for 30 minutes.
7. Put enough boiling water in lower part of steamer to come to within an inch of steamer rack. Arrange buns 1 inch apart on rack or use steamer substitute. Cover steamer, bring water to a rolling boil and steam for 10 minutes. Serve hot with soy sauce or oyster sauce.
FILLING:
1 lb. lean pork, diced
2 tbsp. soy sauce
1/2 tsp. salt
2 tsp. sugar
2 tbsp. cornstarch
3 tbsp. cooking oil
1 c. broth
1 tsp. sesame oil (optional)
2 shelled salted eggs, cut into big cubes (optional)
1. Combine pork, cornstarch, soy sauce, salt and sugar.
2. Saute pork in hot oil until light brown. Add sesame oil and broth. Simmer for 15 minutes or until pork is tender and sauce thickened. Set aside until dough is ready to be filled.
Preparation time: 1 hour plus rising time.
Cooking time: 1 hour.
Makes 2 dozen buns.

Pastillas de Leche Recipe Milk Candy

Ingredients
* 1 1/2 cups fresh milk
* 3 Tbsps. sugar
* 1 tsp. butter
* 5 Tbsps. full-cream powdered milk
* 1/2 cup sugar for rolling pastillas
METHOD
1. Boil milk and sugar into a paste.

2. Add butter and powdered milk. Mix thoroughly. Let the paste rest until firm enough to handle. Divide into 20 pieces and roll into small cylinders. Roll in sugar. Wrap in colorful papel de japon (Japanese paper).
VARIATIONS

Pastillas de Nangka:
Add to basic recipe ½ cup fresh, finely chopped nangka.
Mocca Pastillas:
Dissolve 1 tbsp. Instant coffee and 2 tbsp. Unsweetened cocoa, in ¼ cup boiling water. To the basic recipe, increase powdered milk by ¼ cup.
Pinipig Pastillas:
Using the basic recipe, roll the pastilles balls on toasted pinipig (coat well), pressing a little to the ball. Then, roll on sugar.

"LECHE FLAN"

1 can evaporated milk
1 can condesed milk
7 egg yolks
sugar

cakes N cakes

mtdb — Tue, 29 Jan 2008 11:00:28 CST

d'CAKE

How to make Marshmallow Fondant

food carving

mtdb — Tue, 22 Jan 2008 22:39:33 CST

*cucumber with wasabe on top; tomato; carrots and lemon :)

Japanese

mtdb — Tue, 22 Jan 2008 22:34:48 CST

d'ALROB style

'California Maki'

'Tuna Teriyaki'

"TONKATSU" (Breaded Pork)

bread

Anonymous — Mon, 08 Oct 2007 18:38:13 CDT

Breads n Breads

Basic Croissant Recipe

(Yield: 20 servings)
Recipe by: Chef Gale Gand

1 ounce fresh yeast
3-1/2 cups unbleached flour
1/4 cup white or packed brown sugar
2 teaspoons salt
1 cup milk, or more
1 pound unsalted butter
2 tablespoons flour, for dusting
1 egg
1 tablespoon milk

In a mixer with a dough hook, place the yeast, flour, sugar, salt and the milk and mix for 2 minutes until a soft moist dough forms on the hook. If most of the flour isn't moistened with this quantity of milk, add more, a tablespoon at a time until it is moistened and smooth, using up to 4 tablespoons. Turn mixer on high and mix for another 4 minutes until very smooth and elastic.

Turn the dough out of the bowl onto a floured board, cover with a damp tea towel and allow it to rest for 15 minutes to relax the gluten. Remove the towel and, using a French rolling pin, roll the dough into a 10 by 9-inch rectangle 5/8-inch thick. Wrap in plastic then chill for 1 hour and up to overnight.

Ten minutes before the dough is done resting in the refrigerator, prepare the butter. Beat it with your rolling pin on a floured surface to soften it and form a rectangle 6 by 8-1/2 inches. Place it between parchment paper or plastic wrap and set aside.

Remove the dough from the refrigerator and roll it on a floured work surface into a 10 by 15-inch and 1/4-inch thick rectangle. Brush any excess flour off the dough. Place the shorter side of the dough parallel to the front of your body on the work surface. Place the butter in the middle, long-ways. Fold the bottom up over the butter and brush off any excess flour and then fold the top down over the butter to overlap and encase the butter. Press down lightly with the rolling pin to push all the layers together and make sure they have contact.

Continue rolling the laminated (layered) dough to form a new 10 by15-inch rectangle, patching any holes with a dusting of flour where butter may have popped through. Fold into thirds, like a letter, brush off any excess flour and mark it with an indentation made by poking your finger once at the corner of the dough meaning you have completed the first "turn".

Wrap well in plastic and chill 1 hour and up to overnight. Do this again three more times (some people only do 3 turns total, some do 6, some do 3 plus what's called a "wallet" turn for the last one which is a 4 fold turn that's folded into itself like a book jacket) marking it accordingly each time and chilling in between each turn.

After the fourth turn, you can let the dough chill overnight, or, for 1 hour, or, roll it out to a 13 by 24-inch square that is a little less than 1/4-inch thick and cut out your croissants and shape them.

I roll out my dough and cut it with a sharp large knife into 6-inch strips then cut them into triangles, 4 inches wide at the base of the triangle (or for a more curved croissant cut the triangles 6 inches wide). Stretch these triangles again 9 inches long, then place on the work surface and put a piece of scrap dough in the center of the wide end to enclose, which will plump up the center. Roll the triangles up towards you starting at the wide end and place them 2 inches apart on a parchment lined sheet pan with the tip tucked under and the ends slightly curved in to make a crescent shape. You may freeze the croissants at this point, or, in a small bowl, whisk together the egg and milk and brush the croissants with this egg wash.

To proof the croissants, place them in an oven that is warm but not turned on, with a pan of hot water in the bottom to create a moist environment like a proof box. Set aside to proof for 1 1/2 to 2 1/2 hours until puffed up and spongy to the touch. Remove from the oven.

Spritz a preheated 425 degree F oven with water, close the door, and get the croissants. Place the croissants in the oven and spritz again, close the door and turn the oven down to 400 degrees F. After 10 minutes, rotate your pan if they are cooking unevenly and turn the oven down to 375 degrees F. Bake another 5 to 8 minutes until golden brown.