PAN DE COCO

This is my April Bread Challenge. I have always wanted to learn how to bake one of my favorite Filipino bread Pan de Coco. I was planning on using the dough for my walnut rolls but i figured i should go authentic, i know that sour cream is definitely not one of the ingredients in making pan de coco.

I also thought of making my pan de sal dough but then that'll defeat my bread challenge ( to make different kinds of yeast based bread at least once a month). I finally found this rolls recipe from Red Star Original, BROWN AND SERVE PAN ROLLS with some tweakings.

These rolls turned out good but not exactly the kind of dough i remembered used for the Pan de Coco. So..i'm still on a quest to find that perfect dough, soft, pillowy pan de coco dough but this recipe would suffice for now.

Y: 24 rolls

FILLING:

2 C brown sugar
2 C sweetened coconut flakes

Mix both ingredients and set aside.

BREAD DOUGH:

1 1/3  C  Water
1/4  C  Oil
5 C  Bread Flour
1 t Salt
2 T  Sugar
4 1/2  t Active dry yeast ( 2 packs of 1/4 oz active dry yeast)

NOTE: MILK MAY BE USED IN LIEU OF WATER FOR A SOFTER CRUMB AND CRUST ROLLS.

MIXER METHOD

In a large mixing bowl, combine 2 + 1/2 C flour, yeast, sugar, and salt; mix well.

Combine water and oil; heat to 120 degrees F.

Add to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed.

By hand, gradually stir in enough remaining flour to make a soft dough.

Knead on floured surface until smooth and elastic, 5 to 8 minutes.

RISING, SHAPING AND BAKING

Place in greased bowl, turning to grease top.  Cover; let rise until dough tests rise

Punch down dough and knead on a floured board for 5 minutes.

Divide dough and roll each half into a 12×2 inch log.

Cut each into 12 pieces to yield 24 rolls.

Roll each piece into a ball using your hands then rolling it flat into a 3 inch diameter circle.

Place a little of soften butter and a heaping tablespoon of the coconut sugar filling.

Gather sides of round, pinch together and twist.

Place pinched side down on parchment paper, repeat until done.

Cover; let rise in warm place for an hour or until indentation remains after touching.

Bake rolls in a 350 degrees F oven for 25 minutes or until brown.

Let set 30 minutes in pans.  Turn out of pans; cool on a wire rack to room temperature.

CHEESE PIMIENTO FILIPINO STYLE

Ingredients:

2 C Queso de bola or Cheddar Cheese- grated
1 C Mayonnaise***
½ C Pimiento (chopped finely if you don’t want to use a food processor)
¼ C Condensed Milk

THE MEASUREMENTS FOR THE INGREDIENTS ARE ROUGH ESTIMATES.

*** Start with 1 C of mayo, add more if you think the mayonnaise is not enough.

This is one of my “no recipe” recipe. You will have to taste and be the judge on how salty, sweet and creamy you want your cheese pimiento. Put them all in the food processor, pulse until they are all incorporated.

CHICKEN LETTUCE WRAP A LA P.F. CHANGS (MY VERSION)

This dish is one of my all time favorite. My potluck dish. I love the amalgamation of the flavors, texture the minute you bite into the cool crisp crunchy lettuce. Yum..., oh so refreshing.

I have tried this with pork, turkey and chicken, they were all delicious, i love them all.

I know some will find this recipe overwhelming because of the ingredients, but really, chances are they are in your pantry and refrigerator.

Ingredients:


1/4 cup minced black fungus (available at Oriental stores) or use other mushrooms
1 teaspoon cornstarch
2 teaspoon dry sherry
2 teaspoon water
salt and pepper to taste
1 pound boneles skinless turkey or chicken and pork minced*
5 tablespoon oil
1 teaspoon fresh minced ginger
2 cloves garlic, minced
2 stalks green onions, minced
1 teaspoon dried chili flakes (optional)
1/4 cup bamboo shoots, minced
1/2 package of Chinese rice noodles

COOKING SAUCE:

1 tablespoon hoisin sauce
1 tablespoon soy sauce
1 tablespoon dry sherry
2 tablespoons oyster sauce
2 tablespoon water
1 teaspoon sesame oil
1 teaspoon sugar
2 teaspoon cornstarch
Lettuce of your choice to make lettuce cups (i used iceberg lettuce/lettuce head)

PROCEDURE:

Soak dried black fungus/mushroom with warm water for 30 minutes or until tender then drain and mince.

Mix all ingredients for cooking sauce in a bowl, and set aside.

In a medium bowl, combine cornstarch, sherry, water, soy sauce, salt, pepper and turkey.

Stir to coat turkey thoroughly.

Stir in 1 teaspoon oil and let sit 15 minutes to marinate.

Heat a large skillet over medium high heat.

Add 3 tablespoons of oil, then add the turkey and stir fry for about 3-4 munutes or until it changes to white color

Add another 2 tablespoon oil, then add ginger, garlic, chili flakes and onions.

Stir fry about a minute or so.

Add mushrooms, bamboo shoots and stiry fry for another 3 minutes.

Add the mixed cooking sauce to the pan.

Cook until thickened and hot. Transfer into a bowl and set aside.

In the meantime, using a frying pan with hot oil, fry the rice noodles by batch, until they float and turns puffy. Break the cooked rice noodles into small pieces.

Arrange some noodles in a lettuce cup and spoon turkey mixture on top of noodles and roll. Enjoy!!

**I prefer minced over groundmeat for the texture and moisture.

Frying the noodles could be tricky. Cook them too early w/ not so hot oil you'll end up w/ the bottom fried noodles w/c is not edible. Oil should not be very very hot. Prepare your screen strainer to put your cooked noodles to drain right beside your pot.

The noodles on top is the perfect puffed crispy noodles.

CRISPY KANGKONG

This is another dish that i love using KANGKONG . "ANG KANGKONG BOW" Okay, that was funny and corny! Just wanted to do that, brings back childhood memories.

Ingredients:

2 bunches of kangkong leaves, cleaned*
½ c corn starch
1 c tapioca flour – you can use All Purpose flour for substitute
1 c water
pinch of S&P
pinch of paprika
Canola oil for frying

1. Clean kangkong thoroughly.
2. Remove leaves from stem, set aside.
3. Combine cornstarch, tapioca flour, water and the seasonings. Mix until smooth/pancake batter consistency. Taste and adjust, re-season if needed.
4. Heat oil to at least 250 degrees F on medium high.
5. Dip kangkong leaves one at a time in batter and fry until crispy.

BEST SERVED W/ A SPECIAL DIP

½ c Mayonnaise
½ C Banana Ketchup – Use regular ketchup for substitute
1 clove garlic – minced
S&P to taste

Mix all ingredients. Taste and adjust.

* Soak kangkong leaves in a bowl of tap water and 1 T salt for few minutes. This water mixture will extract whatever bugs are in every nooks and crannies.

ADOBONG KANGKONG

" In the Philippines, KANGKONG- Ipomoea aquatica is usually sauteed in cooking oil, onions, garlic, vinegar, and soy sauce. This dish is called "adobong kangkong". It is also a common leaf vegetable in fish and meat stews like sinigang. There is also an appetizer in the Philippines called "crispy kangkong", in which Ipomoea aquatica leaves are coated with batter and fried until crisp and golden brown." http://en.wikipedia.org/wiki/Ipomoea_aquatica

There are 2 types of kangkong. one with longer thinner leaves and the wider with a heartshape leaves which i prefer. But i think there is no distinct flavor/difference between the two variety.


Adobong Kangkong


Y: 4 servings

2 bunches of kangkong

¼ lb of porkbelly, diced

3 cloves garlic, minced

1 small onion chopped

2 roma tomatoes - diced

3 T soy sauce

3 T vinegar- I suggest Datu Puti (Filipino Vinegar)

S&P to taste

Pepper flakes (optional)



1. Wash and clean kangkong.***

2. Separate leaves and cut stems into 1 inch lengths.

3. Render the diced pork belly until brown and crispy.

4. Set the pork and oil aside.

5. Using the same pan or wok with a little of the pork fat, sauté the garlic and onions until they turn translucent.

6. Add the kangkong stems and tomatoes, cook until the thicker stems are tender.

7. Add in the kangkong leaves, vinegar, soy sauce, a pinch of S&P and the crispy porkbelly.

8. Cover and bring to a simmer or until liquid has reduced.

9. Serve with fried fish and steamed rice.



* Soak kangkong in a bowl of tap water and 1 T salt for few minutes. This water mixture will extract whatever bugs are in every nooks and crannies.

 

 Best served w/ fried fish and steamed rice.

BRUNSWICK STEW- APRIL DC CHALLENGE

Once again, i thought i will have to pass this month's challenge. I was just too busy and found a short time frame to go ahead and do the challenge since i had all the ingredients all ready.

This was a photo finish, i literally made this today, revelation day and it was worth it. Thank you, Wolf's Den for this wonderful challenge. 

Pls. check the RECIPE HERE . I did Recipe One- the longer version, but divided the quantity since the original recipe is just too much for us.

I used the combination of ox tail and chicken, the dark meat and the wings to be specific, because i wanted more flavor. I also left the ox tail as is, because i love to gnaw on those little boney "tails". I used all the vegetables required, i even bought some okra, in addition but totally forgot about it! It was already good sans the okra, anyways.  This was really good and will definitely make this again!

 

The obligatory spoon test! I don't know about you guys, but i had to gather the ingredients to the middle so it'll support my spoon=;).

Served the stew with steamed Jasmine rice.

 

CHOCOLATE GOOEY BUTTER COOKIES

I've seen these cookies around the foodblogsphere but didn't bother making them until now. My frined MARINA gave me the recipe. It does look like the crinkled cookies but soft. We liked this, i will add chocolate chips on my next batch.

1 (8-ounce) brick cream cheese, room temperature

1 stick butter, at room temperature

1 egg

1 teaspoon vanilla extract

1 (18-ounce) box moist chocolate cake mix

Confectioners' sugar, for dusting

Directions

Preheat oven to 350 degrees F.

In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and "gooey." Cool completely and sprinkle with more confectioners' sugar, if desired.

HELLO DOLLY BARS

Recipe from Cooking Light- Annual Recipes, 2008. Really, really good, you have to make these to understand what i mean!.
Line your pan with parchment paper, so it will be easy to take them out of the pan and cut into bars.

Y: 24 serving bars

1 1/2 C graham cracker crumbs (about 9 cookie sheets)
2 T butter melted
1 T water
1/3 C semi-sweet chocolate chips
1/3 C butterscotch morsels
2/3 C flake sweetened coconut
1/4 C chopped pecans, toasted - i used almonds
1 (15 oz. ) condensed milk

1. Preheat oven to 350 degrees F.

2. Line bottom and sides of a 9 x 13 baking pan with parchment paper, cut off excess paper around top edge.

3. Place crumbs in a medium bowl. Drizzle with butter and 1 T water, toss with a fork until moist.

4.Gently pat mixture into an even layer in pan (do not press firmly).

5. Sprinkle chips and morsels over crumb mixture.

6. Top evenly with coconut and nuts.

7. Drizzle milk evenly over top.

8. Bake at 350 degrees fro 25 min. or until lightly browned and bubbly around edges.

9. Cool completely on wire rack.

I love the combination of the coconuts, chocolate chips, butterscotch morsels and the nuts.

 

KIMCHI TOFU

This is another kimchi dish that we like. Healthy, easy, simple and really good. First you have to make your kimchi base and the possibilities for more dishes w/ kimchi are endless. Check out my recipe for  KIMCHI  and another kimchi based dish KIMCHI STEW  .

Ingredients:
Kimchi (Store bought or homemade w/c i prefer)
Tofu (Firm- i prefer the Chinese tofu)

1. Bring kimchi to a boil.
2. Pat  dry the tofu cubes then pan fry.
3. Pour the hot kimchi to the tofu.
4. Serve with steamed white rice.

CALABRIAN BEAUTY

No food blog this time, but i assure you that the photos you'll be seeing here are equally wonderful and breathtaking!

My sister is selling their Villa in Calabria, Italy. The Villa is nestled on top of the hills with a spectacular view of the Ionian Sea .

Pls. check VILLA ROSINA and take a tour.  Click on the links to know more about the Villa, the town, beaches, archeological sites and ofcourse FOOD! If interested you can click on rates and services and if you want to ask questions leave a comment on the guestbook.

MOUSSAKA

INGREDIENTS:

• 3 medium Aubergines (eggplants) (I PREFER SICILIAN OR 4-5 ASIAN EGGPLANTS DEPENDING ON THE SIZE.
• 1 teaspoon salt
• ½ cup olive oil

For the Meat Sauce
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 1 pound (500g) ground lamb or beef
• 2 tablespoons dry white wine
• 13 ½ ounce (425g) can tomato puree
• 1 tablespoon finely chopped fresh flat-leaf parsley
• 2 teaspoons finely chopped fresh mint leaves
• ½ teaspoon ground cinnamon
• ½ teaspoon ground white pepper

For the Cheese Sauce
• 3 ounces (90g) butter
• 1/3 cup all-purpose (plain) flour
• 2 cups milk
• 2 eggs, lightly beaten
• 2/3 cup grated Romano cheese

1. Cut unpeeled eggplant into ½ inch (1 cm) slices. Sprinkle both sides with salt; stand in a colander 1 hour. Rinse in cold water, drain well. Squeeze out excess moisture with paper towels.

2. To make Meat Sauce: Heat oil in pan. Add onion and ground meat. Stir over high heat 10 minutes or until well browned and all liquid has evaporated. Add wine, tomato puree, herbs, cinnamon and pepper; bring to boil. Reduce heat, simmer, covered, 20 minutes, stirring occasionally until liquid is reduced.

3. To make Cheese Sauce- (Mornay Sauce): Heat butter in small pan; add flour to make a roux. Stir over low heat for 2 minutes. Add milk gradually to pan, stirring until smooth. Stir over medium heat for 5 minutes or until mixture boils and thickens. Cook for 1 minute; remove pan from heat. Add eggs and cheese, beat until smooth.

4. Preheat oven to moderate (350 degrees F/180 degrees C). Heat oil in heavy-based pan. Cook eggplant a few slices at a time until golden; remove from pan, drain on paper towels. Divide eggplant into three. Arrange one portion over base of shallow ovenproof dish. Spread with half the meat sauce, second layer of eggplant, remaining meat sauce and eggplant. Spread Cheese Sauce over eggplant. Bake 45 minutes or until golden. Leave in dish for 5 minutes before serving.

BANANA NUTS AND CHOCOLATE CHIPS MUFFINS

Ingredients

1 3/4 cups plus two tablespoons all-purpose flour
1/2 teaspoon salt
1/2 tablespoon baking powder
1/2 teaspoon baking soda
2 large eggs
1/4 cup vegetable oil
1/3 brown sugar
1/3 cup granulated sugar
2/3 cup sour cream
2 tablespoons milk
1 cup ripe bananas, mashed (about two smaller bananas)
1 teaspoon vanilla extract
1 cup nuts, finely chopped
1 cup chocolate chips or morsels

Directions

Preheat the oven to 425 degrees.

1. In a medium bowl, mix the flour, salt, baking powder, and baking soda together.

2. In another bowl, mash the bananas. Whisk two large eggs and add those to the bananas. Add the oil, milk, sugars, and sour cream. Blend well. Stir in the nuts and chips.

3. With a spatula, mix the dry ingredients into the liquid mixture. Stir until just combined. Spoon the batter into 12 well-greased muffin tins or muffin liners. Ten muffins will give you large, nicely-domed muffins. Fill any unused muffins cups half full of water.

4. Bake for eight minutes at 425 degrees. Reduce the temperature to 350 degrees and continue baking for another 6 to 10 minutes or stick a toothpick in the muffins and when it comes out clean it is cooked. Let the muffins sit in the tins for a few minutes and then remove them to wire racks to cool.

TIP: The burst of heat in the initial high temperature helps dome the muffins.

HUNGARIAN WALNUT ROLLS

This is my simple way of welcoming a new member to our family. I've been cooking Hungarian dishes so my niece will be able to cook these tried and tested dishes and add to her recipe book! I will be blogging some more soon.Welcome to our family Mikey! Take good care of my sweet little niece=;).

Baking is not really my forte' but i've challenged myself to at least bake (a yeast based bread) once a month. This Hungarian Nut Roll is my third. This bread is definitely a keeper, i'm already thinking of different fillings i could use in lieu of the nuts the next time i make this. The dough is so good.

Recipe Adapted from Red Star Original Yeast Recipes

Yields: 2 Rolls

Ingredients:

Milk 1/3 C
Sour Cream 1/2 C
Butter 3 T
Egg yolks 2  room temperature
Egg 1 room temperature
Bread Flour 3 + 1/2 C
Sugar 1/2 C
Salt 1/2 t
Active Dry Yeast 4+1/2 t

Filling:
Milk 2 T
Walnuts, freshly ground 2 C
Sugar 1/4 C
Brown Sugar 1/4 C
Butter, 1/4 C room tempereature

Egg 1

Vanilla 1/2 t

Combine yeast, 1 1/2 c flour, sugar and salt. Heat milk, sour cream  and butter to 120-130 degree F. Add to flour mixture; blend on low speed. Add egg yolks and egg; beat 2 to 3 minutes on medium speed. By hand stir in enough remaining flour to make a soft dough. Knead on lightly floured surface 5 to 7 minutes or until smooth and elastic. Place dough in lightly oiled bowl; turn to grease top. Cover, let rise until dough tests ripe, about 40 minutes.

Prepare Filling
In a medium-sized saucepan, combine milk, wlanuts, sugar and butter.
Cook on medium heat until mixture resembles a paste, stirring constantly.
Remove from heat; cool.
Stir in vanilla.
Fold in beaten eggs.

Shaping, Rising, And Baking
Turn dough on to lightly floured, surface; punch down to remove air bubbles.
Cover; let dough relax for 10 minutes. Divide dough into 2 parts.
On lightly floured surface, roll each half to a 12- x 12-inch square.

Spread half of cooled Filling to within 1 inch of edges. Roll up tightly.

Pinch edges to seal; turn ends under.

Place seam-side down on greased baking sheet.

** Repeat with remaining dough. Prick top of roll every 3 inches with fork to eliminate air bubbles. Cover; let rise in warm place until indentation remains when lightly touched, about 30 minutes. Bake at 350°F for 25 to 30 minutes until browned. Cover lightly with foil to prevent over browning. Brush with melted butter to maintain a soft crust. Breads are very fragile when warm. Using two spatulas carefully lift Walnut Roll from baking sheet onto rack to cool. Sprinkle with powdered sugar when cool; slice to serve. Freezes well.

**Using parchment paper to line baking sheet makes it easier to transfer rolls to cooling rack.

EGG ROAST

This is my version  of Paul VJ's recipe, check  Here for his recipe. This is definitely a keeper since we love eggs and ofcourse Indian foods. Thank you Paul for sharing this recipe.

Ingredients:

1 T coconut oil (I used canola oil)
2-3 red medium onions or white onions (sliced thinly)
2 cloves garlic, minced
2 t vinegar ( I used Datu Puti- sugar cane vinegar)
2 t salt
1 t chili powder
½ t turmeric powder
2 Curry leaves
pinch of sugar
4-6 hard "boiled" eggs - i prefer calling them hard cooked eggs

Heat up the oil

Add the vinegar, curry leaves, minced garlic, salt, chili powder and turmeric to the onions.

Put this mixture in the oil and caramelize the onions.

Add sugar. Taste and adjust the vinegar or the chili powder.

Place peeled hard cooked eggs on top of the caramelized mixture.

Let it cook for few minutes until eggs get the turmeric yellowish color.