tag:blogger.com,1999:blog-59475822346498432892024-03-05T10:56:43.354-08:00My Little ChefGigihttp://www.blogger.com/profile/06525322265185894564noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-5947582234649843289.post-23056837837312021672013-02-13T01:37:00.000-08:002013-02-13T01:58:26.001-08:00Brazo de Mercedes<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana,sans-serif;"><b>Brazo de Mercedes</b> is a meringue roll with yellow custard filling and very popular Filipino dessert. It is very easy to make and ingredients can easily be found at any grocery stores. It took us about a total of 35 minutes to make (and bake) from start to finish. Last time I had this was probably a decade ago and I remember Goldilocks makes the best Brazo de Mercedes, hands down! ... Here's our attempt to make a homemade custard meringue roll... </span><br />
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<span style="font-family: Verdana,sans-serif;">Ingredients (Meringue)</span></h4>
<span style="font-family: Verdana,sans-serif;">10 egg whites</span><br />
<span style="font-family: Verdana,sans-serif;">1 tsp cream of tartar</span><br />
<span style="font-family: Verdana,sans-serif;">3/4 cups granulated sugar</span><br />
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<i> </i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG9gtv9c-VXqw5gzI7iXqgEndC0P_Ro3BQ8vJg49Tx8FAf3JWFKm34L2Or9bi-_c0c6oaVjqcdefeSFFAj6f9i5wp2eccpqKSnV0SSM9kWtsSIHO9d1oyoSdtdM-NPXy5qw7v1y8osgo4/s1600/DSCN7565.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG9gtv9c-VXqw5gzI7iXqgEndC0P_Ro3BQ8vJg49Tx8FAf3JWFKm34L2Or9bi-_c0c6oaVjqcdefeSFFAj6f9i5wp2eccpqKSnV0SSM9kWtsSIHO9d1oyoSdtdM-NPXy5qw7v1y8osgo4/s400/DSCN7565.JPG" width="300" /></a></div>
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<i>Preheat oven</i> to <i>350</i>°<i>F </i></div>
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<i>In a big bowl, beat egg whites and cream of tartar using an electric hand mixer</i></div>
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<i>Gradually add sugar, continue mixing until it reaches it's thick and stiff stage</i></div>
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<i>Spread the mixture on a greased wax paper on top of a baking pan or cookie sheet</i></div>
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<i>Bake for 22 minutes or until golden light brown</i></div>
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<span style="font-family: Verdana,sans-serif;">Ingredients (Custard filling) </span></h4>
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<span style="font-family: Verdana,sans-serif;">10 egg yolks</span></div>
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<span style="font-family: Verdana,sans-serif;">1 can condensed milk</span></div>
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<span style="font-family: Verdana,sans-serif;">1 tsp Vanilla extract</span></div>
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<i>In a saucepan, mix egg yolks, vanilla extract and condensed milk until thoroughly combined and keep stirring over a medium heat until mixture thickens. Set aside and let it cool.</i></div>
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<table 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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrW3ewlEp2Z6IbdTn-31QZfWCUEm5b_7vUHzCsReqYmXHUzqV8qLUmPUQFUNlAWUmrnraUmSikKAVt6uiSeGWhdkKMzL92QU4FB7zjevKU9Lzg30sEO7qUaqyKwjMrcyfpnKLoaoA8pGk/s1600/DSCN7567.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrW3ewlEp2Z6IbdTn-31QZfWCUEm5b_7vUHzCsReqYmXHUzqV8qLUmPUQFUNlAWUmrnraUmSikKAVt6uiSeGWhdkKMzL92QU4FB7zjevKU9Lzg30sEO7qUaqyKwjMrcyfpnKLoaoA8pGk/s320/DSCN7567.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Once meringue is done, let it cool for few minutes and sprinkle powdered sugar on top</i></td></tr>
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<i>Flip it over on a cookie sheet with wax paper and spread the mixture evenly. Roll it carefully from one (longer) side to the other and transfer on a larger plate or cake box. Slice, serve, share and enjoy! ;) </i></div>
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<br />Gigihttp://www.blogger.com/profile/06525322265185894564noreply@blogger.com0tag:blogger.com,1999:blog-5947582234649843289.post-26501850527111269492013-02-09T02:14:00.001-08:002013-02-09T02:16:06.330-08:00Coconut Macaroons<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiYfQyIQJqZLENiSplqdcOp3qBxBx49Aj1LaI8_0PptyLiDwrdgK9r8o2yshUI445Xo-oqchO-rY6uifjbP8WuTViWYXUgQoDzR0a3dITALudugHxC4NTnSxnMTBCdbX0m0xgAI0ka4zU/s1600/DSCN7496E.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiYfQyIQJqZLENiSplqdcOp3qBxBx49Aj1LaI8_0PptyLiDwrdgK9r8o2yshUI445Xo-oqchO-rY6uifjbP8WuTViWYXUgQoDzR0a3dITALudugHxC4NTnSxnMTBCdbX0m0xgAI0ka4zU/s320/DSCN7496E.jpg" width="320" /></a></span></span></div>
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Coconut
Macaroons (Filipino Style) is a dessert that is simply made from sweet
shredded coconut, condensed milk, eggs, butter, vanilla extra<span style="font-size: small;">ct</span>
and sugar. They are baked using a mini-muffin pan with mini paper
liners. It is very popular in the Philippines as well as in the States.
You can easily find these ingredients at any local grocery stores. It is
easy, delicious and definitely a treat for sweet tooth. G<span style="font-size: small;">rowing up</span>,
we always have this as an appetizer or dessert only on special
occasions. My Mom makes it and it is by far one of my favorites. A<span style="font-size: small;">s we were</span>
making it, I remember how excited I was whenever my Mom cook or bake.
She would let me measure and mix the ingredients. Today, seeing my son
enjoying it just as much is very heartwarming. </span></span><br />
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<i><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">INGREDIENTS</span></span></i></h4>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">14 oz. of shredded coconut</span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">14 oz. can condensed milk</span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">½ tsp vanilla extract</span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">½ cup butter</span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">½ cup light brown sugar</span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">3 eggs</span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span style="font-style: italic;"><span style="font-weight: bold;">DIRECTION</span></span></span></span></h4>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Preheat oven to 350 degrees F. In a <span style="font-size: small;">big bowl, <span style="font-size: small;">cream butter and sugar<span style="font-size: small;">. Add <span style="font-size: small;">condensed milk, vanilla extract and eggs<span style="font-size: small;">. U</span>sing an electric mixer, m<span style="font-size: small;">ix f<span style="font-size: small;">or 30 seconds in lo<span style="font-size: small;">west setting. <span style="font-size: small;">Finally, add the sh<span style="font-size: small;">redded <span style="font-size: small;">or de<span style="font-size: small;">sica<span style="font-size: small;">ted coconut and <span style="font-size: small;">blend using a spatula. <span style="font-size: small;">I <span style="font-size: small;">highly suggest using a mini muffin pan <span style="font-size: small;">with liners and fill <span style="font-size: small;">it with the mixture. Bake for 15-20 minutes until golden brown<span style="font-size: small;">.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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Gigihttp://www.blogger.com/profile/06525322265185894564noreply@blogger.com1tag:blogger.com,1999:blog-5947582234649843289.post-40223040425359671272013-01-28T16:40:00.001-08:002015-08-31T17:28:14.271-07:00Puto Molds: Plastic Steaming Cup Moulds <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Trebuchet MS; font-size: x-large; font-weight: bold; text-decoration: underline;">Puto Molds / Kutchinta or Rice Cake Molds </span></div>
<div style="font-family: Georgia,"Times New Roman",serif; text-align: center;">
<span style="font-size: large;"><br /></span>
<br />
<ul>
</ul>
<span style="font-family: Trebuchet MS; font-size: large;">Please remember, this lot comes in <span style="color: #68006b; font-weight: bold; text-decoration: underline;">different colors</span> <span style="color: #fb0034; font-weight: bold;">OR</span> <span style="color: #00256e; font-style: italic; font-weight: bold; text-decoration: underline;">y</span><span style="color: #00256e; font-weight: bold; text-decoration: underline;">ou may receive all 10 molds in one color</span>. </span><br />
<br />
<br />
<ul>
<li><span style="font-family: Trebuchet MS; font-size: large;">Made of Plastic</span></li>
<li><span style="font-family: Trebuchet MS; font-size: large;">Best for Steaming only</span></li>
<li><span style="font-family: Trebuchet MS; font-size: large;">Small size cup measures approx. 1.25"</span></li>
<li><span style="font-family: Trebuchet MS; font-size: large;">Medium Size measures approx. 2.25" </span></li>
<li><span style="font-family: Trebuchet MS; font-size: large;">Large Size measures approx. 3" </span></li>
<li><span style="font-family: Trebuchet MS; font-size: large;">Brand new cups</span></li>
<li><span style="font-family: Trebuchet MS; font-size: large;">Imported from Philippines</span></li>
</ul>
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<ul>
</ul>
<h4 style="color: blue;">
<span style="font-family: Trebuchet MS; font-size: large;">This Mold is Best use for Filipino Desserts: </span></h4>
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<h4>
<span style="font-size: small;">
</span><span style="font-family: Trebuchet MS; font-size: small;"> </span><span style="font-family: Trebuchet MS; font-size: small;">What is Kutchinta? </span><span style="font-size: small;"><span class="st"><i>Kutchinta</i> are small jello-like rice cakes that are sweet. They are best served with with dried grated coconut meat on top</span></span></h4>
<h3>
<span style="font-size: small;"><span class="st"> </span></span></h3>
<h3>
<span style="font-size: small;"><span class="st"> </span></span></h3>
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<h3>
<span style="font-size: small;"><span class="st"></span></span></h3>
<h4>
<span style="font-size: small;"><span class="st">
What is Puto Cheese? </span><span class="st">Puto is the generic name
for a rice cake made from galapong (rice flour), slightly sweetened and
steamed. It is a very popular snack in Philippines</span></span></h4>
<h3>
<span style="font-size: small;"><span class="st"> </span></span></h3>
<h3>
<span style="font-size: small;"><span class="st">
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<h4>
<span style="font-size: small;">What is Pichi-pichi? <span class="st"><span class="f"> </span><i>Pichi Pichi</i> is a dessert made out of grated cassava and sugar coated with grated coconut</span></span></h4>
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Gigihttp://www.blogger.com/profile/06525322265185894564noreply@blogger.com13tag:blogger.com,1999:blog-5947582234649843289.post-36227862713372615512013-01-11T01:16:00.000-08:002013-01-28T16:54:14.467-08:00Siopao Asado<div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;">
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<div style="font-family: Georgia,"Times New Roman",serif;">
Siopao Asado is a filipino version of Chinese steamed dumplings with a sweet pork filling. <i>Siopao</i> is a Hokkien term for <i>bāozi</i> which means steamed buns. In Thailand it is called Salapao and in Philippines it's called <i>Siopao</i>.
It is definitely one of my favorite snacks when I was in the
Philippines. Coming home from work late afternoon, I remember my Dad
would bring home some siopao for snack and this will fill us up until
dinner time. The recipe I found online didn't include hard boiled eggs
but I remember vaguely that that's my favorite "bonus" filling in my
snack, so I made sure to add it in our home-made Siopao.</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br />
My little chef is too eager to start with the dough and I kept
telling him that the filling has to come first. But before we start, I
explained to him our kitchen safety rules and most importantly, our
work area & counter must be thoroughly cleaned and our hands as
well.</div>
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<div style="font-family: Georgia,"Times New Roman",serif;">
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<div style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: 14pt;">Sweet Pork Filling Ingredients</span></div>
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<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<span style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">2 lbs pork, cut into small pieces</span></span><span style="font-size: small;"><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;"> 1 tsp vegetable oil</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;"> 2 tbsp garlic, minced</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;"> 1 large red onion, minced</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;"> 1 tsp cornstarch, diluted in 1/4 cup water</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;"> 4 tbsp soy sauce</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;"> 1 tbsp sugar</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;"> 2 tsp oyster sauce</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;"> 1 tbsp hoisin sauce </span></span><br />
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<span style="font-size: 14pt;"><br /></span></div>
<div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">
<span style="font-size: 14pt;">Dough Ingredients</span></div>
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<h3>
<span style="font-family: Georgia,"Times New Roman",serif;">Yeast-sugar-water mixture</span></h3>
<div style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">2 cups warm water</span><br />
<span style="font-size: small;">1 pouch dry yeast<br />2 ½ tbsp sugar </span><br />
<h3>
<span style="font-size: small;">Flour Mixture</span></h3>
<span style="font-size: small;">½ cup sugar <br />5</span><span style="font-size: small;">½</span><span style="font-size: small;"> cups all purpose flour<br />1 ¼ tbsp baking powder<br />6 tbsp shortening
</span></div>
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<h4 style="font-family: Georgia,"Times New Roman",serif; text-align: center;">
<span style="font-size: 24pt;">Let's cook the filling shall we?...</span></h4>
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<div style="font-family: Georgia,"Times New Roman",serif; text-align: center;">
<ul>
<li>Heat cooking oil in pan.</li>
<li> Saute the garlic and onions.</li>
<li> Add pork and cook until the color of the outer part turns light brown.</li>
<li> Add the soy sauce, oyster sauce, Hoisin sauce, and sugar then mix well.</li>
<li>Simmer for 40 minutes or until meat is tender.</li>
<li> Add Diluted cornstarch in water and mix until sauce becomes thick</li>
<li>Turn off heat, Set aside.</li>
</ul>
</div>
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<span style="font-size: x-large;">Now, it's time to make the dough...</span></h4>
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<div style="font-family: Georgia,"Times New Roman",serif; text-align: center;">
<ul>
<li>To make the dough, first prepare the 2 cups of warm water in a bowl then add the yeast and sugar and mix well.</li>
</ul>
</div>
<div style="font-family: Georgia,"Times New Roman",serif; text-align: center;">
<ul>
<li>Leave the mixture for 10 to 15 minutes</li>
</ul>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5RRR9JjJlHgouI027wyQk682R1IqWjWM7xZvs3zzBTTsSCKqv898uBJV0aN4Gb2wUMACHp9uJegAZEyMRMgvgtQxAXlPZC3qQIOwZYekRIjvFRtviF_RZ-kTKAwQ45BlxdXQ-xO3GhzU/s1600/collage2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="131" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5RRR9JjJlHgouI027wyQk682R1IqWjWM7xZvs3zzBTTsSCKqv898uBJV0aN4Gb2wUMACHp9uJegAZEyMRMgvgtQxAXlPZC3qQIOwZYekRIjvFRtviF_RZ-kTKAwQ45BlxdXQ-xO3GhzU/s400/collage2.jpg" width="400" /></a></div>
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<div style="font-family: Georgia,"Times New Roman",serif; text-align: center;">
<ul>
<li>In a mixing bowl, add the flour, baking powder, shortening and the yeast mixture and mix thoroughly</li>
</ul>
</div>
</div>
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<ul style="font-family: Georgia,"Times New Roman",serif; text-align: center;">
<li><span style="font-size: small;">Knead the dough until it becomes fine.</span></li>
<li><span style="font-size: small;">Set aside for an hour in the mixing bowl and cover. </span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaoDHbgxhdVDQO2-27dJOY_55jXepZoxdxELkmW3wJJwgnReoh4LRHrV9mxxUSvsDZSblY2fjvXLcrMj0lSEt5xwAC7zaWnC5jw04n7Go7Fj6DiJJ7vkjPJkcUueIlXN-UrlKyOeHz36k/s1600/DSCN7191.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaoDHbgxhdVDQO2-27dJOY_55jXepZoxdxELkmW3wJJwgnReoh4LRHrV9mxxUSvsDZSblY2fjvXLcrMj0lSEt5xwAC7zaWnC5jw04n7Go7Fj6DiJJ7vkjPJkcUueIlXN-UrlKyOeHz36k/s320/DSCN7191.JPG" width="320" /></a></div>
<div style="font-family: Georgia,"Times New Roman",serif; text-align: center;">
<ul>
<li>Knead the dough again and make form a tire shape then cut into individual slices</li>
<li> Form the cut dough into a ball and flatten using the rolling pin.</li>
<li> Put a spoonful of the Asado filling in the middle of the flattened dough and pinch the edges until sealed on top.</li>
</ul>
</div>
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<ul style="font-family: Georgia,"Times New Roman",serif; text-align: center;">
<li><span style="font-size: small;">Put a wax paper underneath and place it in the steamer.</span></li>
</ul>
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<ul style="font-family: Georgia,"Times New Roman",serif;">
<li><span style="font-size: small;">Steam for 15 minutes. Do not crowd the Siopao. They will rise and become bigger after steaming.</span></li>
</ul>
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By the way, this is not my recipe. I made few tweaks to the original recipe I got from Panlasang Pinoy website to make it work for me. I reduce the sugar and oyster sauce and added more flour since it was too soft and sticky. You can definitely
adjust size and change meat-filling as well. Freeze left-overs. So whenever you crave for it, just pop one in the microwave! :)ENJOY! </div>
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Gigihttp://www.blogger.com/profile/06525322265185894564noreply@blogger.com0tag:blogger.com,1999:blog-5947582234649843289.post-2405800079774903972013-01-09T01:27:00.000-08:002013-01-11T16:35:38.411-08:00Suman sa lihiya<div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOKc7HmrljrdI-Z564ckDl6_qqCbjPCXTkNxF3_mN4QKucAD0nq-SFvUpCeqgIG6ZgzdU0b_uj4s4J0Avu2QN8aFhzIgeGV0veHZ-3h_oguKKvikfaF6KnvLSY4s7aVP2MO6DDyAxOc9s/s1600/DSCN7068A.jpg" style="margin-left: 1em; margin-right: 1em;"><img height="217" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOKc7HmrljrdI-Z564ckDl6_qqCbjPCXTkNxF3_mN4QKucAD0nq-SFvUpCeqgIG6ZgzdU0b_uj4s4J0Avu2QN8aFhzIgeGV0veHZ-3h_oguKKvikfaF6KnvLSY4s7aVP2MO6DDyAxOc9s/s320/DSCN7068A.jpg" style="float: left;" width="320" /></a></div>
<div style="font-family: "Trebuchet MS",sans-serif;">
To start this year easy and simple, we decided to make Suman. There
are many variations of Suman but this particular one we chose is the
simplest of them all. Suman sa lihiya is a Filipino delicacy made of
glutinous rice or sticky rice with lye water and wrapped snugly in a
banana leaf. When I was little, every day during holy week my Grandma takes
me to a local Market and she'll buy a lot of Suman, sweet ripe yellow
mangoes and Sikwate (Hot cocoa). Suman is best eaten with latik (a
coconut milk residue), brown sugar, white sugar, fruit jams or nutella!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8BkxNoDhNSiKJtS_bFH3AFxY1b20_c5uq8Wcu5WrwhHctJ-cm1WF6xVAnWph3FbwTIzdlwhOJiMNOIyFnN9ByNLIzpB4rix4-MPUyS5fh30yGKCYggKseYAr4v7g_EhUsFHPaP0Me54Q/s1600/collageE.jpg" style="margin-left: 1em; margin-right: 1em;"><img height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8BkxNoDhNSiKJtS_bFH3AFxY1b20_c5uq8Wcu5WrwhHctJ-cm1WF6xVAnWph3FbwTIzdlwhOJiMNOIyFnN9ByNLIzpB4rix4-MPUyS5fh30yGKCYggKseYAr4v7g_EhUsFHPaP0Me54Q/s320/collageE.jpg" style="float: left;" width="320" /></a></div>
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Here are the ingredients:</div>
<div style="font-family: "Trebuchet MS",sans-serif;">
<br /></div>
<div style="font-family: "Trebuchet MS",sans-serif;">
2-1/4 cups glutinous rice</div>
<div style="font-family: "Trebuchet MS",sans-serif;">
1 teaspoon lye water</div>
<div style="font-family: "Trebuchet MS",sans-serif;">
2 cups water</div>
<div style="font-family: "Trebuchet MS",sans-serif;">
1 package banana leaf, cut and size 8x10</div>
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<span style="font-size: x-large;"><span style="margin-left: 1em; margin-right: 1em;"><br /></span></span></div>
<h4 style="text-align: center;">
<span style="font-size: x-large;"><span style="margin-left: 1em; margin-right: 1em;"> </span>Cooking Procedure</span></h4>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghVTlWITyzUPAlqCjC6iN852lmROX9M_nD2K0dZddZEeLjK2HTosexfsnzCoZ61yBEzi3bGjCThZgBwYZ4A7DIEz9ccH4RSvwyrOi9MvhUqJM1Pa8MgQYSWuldIU46FTdR28EuD3o3kiE/s1600/collageA.jpg" style="margin-left: 1em; margin-right: 1em;"><img height="130" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghVTlWITyzUPAlqCjC6iN852lmROX9M_nD2K0dZddZEeLjK2HTosexfsnzCoZ61yBEzi3bGjCThZgBwYZ4A7DIEz9ccH4RSvwyrOi9MvhUqJM1Pa8MgQYSWuldIU46FTdR28EuD3o3kiE/s400/collageA.jpg" style="vertical-align: middle;" width="400" /></a></div>
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<ul style="font-family: "Trebuchet MS",sans-serif;">
<li>Place the glutinous rice in a large mixing bowl then pour 2 cups of water and let it soak for 3 hours.</li>
<li>Drain excess water. Add the teaspoon of lye water and mix thoroughly. </li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPnPLScylnTuk2b_HJOkff27bsyV4Neh45JCky_Km7L-s3BgEqwN0e7x-toRnSSxf7fvRXJhlkPJKamK0aW6ydJKwVli9gMvIo2iUWV4lFRDpaqTQ6flRd05jksBPYhbh2WkrhYwXfvWE/s1600/collageB.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="130" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPnPLScylnTuk2b_HJOkff27bsyV4Neh45JCky_Km7L-s3BgEqwN0e7x-toRnSSxf7fvRXJhlkPJKamK0aW6ydJKwVli9gMvIo2iUWV4lFRDpaqTQ6flRd05jksBPYhbh2WkrhYwXfvWE/s400/collageB.jpg" width="400" /></a></div>
<ul style="font-family: "Trebuchet MS",sans-serif;">
<li>Prepare banana leaf. The bigger leaf should measure about 8x10 while the smaller is 3x5.</li>
<li>Arrange the banana leaves by placing the larger leaf first in a
flat surface then put the smaller leaf in the center, diagonally.</li>
<li>Add a spoonful of the rice mixture and place it in the middle.</li>
</ul>
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<ul style="font-family: "Trebuchet MS",sans-serif;">
<li>Fold the leaf in half twice and close each side by folding toward the center about two inches.</li>
<li>Set aside with the flap down and continue to make another wrap.<br />
</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7U_z6sB5ajLbksFVTQ_du6893NuMX8j6VArAUI-tVi4s7gdCZouqatinUTVIkuZG_rCvqO7qU7SRsjNFUHmmhnvgMXvp64hyarGyARBX5kEb8a1YcHvkGBN8sG-Konk_k3ma_UPWs_r0/s1600/collageC.jpg" style="margin-left: 1em; margin-right: 1em;"><br /> </a></div>
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<li>Put together both of the folded banana leaf, flap facing each other and secure it with a kitchen twine on each side. </li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEeP76k46q4nvdSjpBXyiRd8JMwOjrrBa693A3vJy9mznLfGR9hM1joYpVbPnYoKSAqJh-pATtE_XNwru8Vl34sn3GslFHHudLmRc5wNBzDtWm9XRDYAL5-1VRbHGFJTeTDwviSvwHxy0/s1600/DSCN7124A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEeP76k46q4nvdSjpBXyiRd8JMwOjrrBa693A3vJy9mznLfGR9hM1joYpVbPnYoKSAqJh-pATtE_XNwru8Vl34sn3GslFHHudLmRc5wNBzDtWm9XRDYAL5-1VRbHGFJTeTDwviSvwHxy0/s320/DSCN7124A.jpg" width="320" /></a></div>
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<ul style="font-family: "Trebuchet MS",sans-serif;">
<li>Once done wrapping all the rice mixture in the banana leaf, arrange them in a cooking pot and fill in water.</li>
<li>Turn on to medium high heat and boil for 1 hour and 20 minutes.</li>
<li>Turn off and drain water.</li>
<li>Carefully open and transfer to serving dish. Enjoy! :)<br />
</li>
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Gigihttp://www.blogger.com/profile/06525322265185894564noreply@blogger.com2tag:blogger.com,1999:blog-5947582234649843289.post-59767100810690641902013-01-07T04:09:00.000-08:002013-01-11T16:36:36.811-08:00Get Your Kids Cooking<div class="module lens_intro " style="font-family: "Trebuchet MS",sans-serif; margin-left: 1em; margin-right: 1em; text-align: center;">
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<hgroup class="module_header"> </hgroup> <img class="pull-left" height="176" src="http://i2.squidoocdn.com/resize/squidoo_images/-1/lens17634432_1297647872029_5.jpg" style="float: left;" title="Get your kids cooking" width="200" /></div>
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My fondest memories as a kid were in my Mom's Kitchen. I'm always
amazed by her cooking skills. She's very creative and can cook many
dishes without following any recipes. She just knows what to do. Now
that I am a Mother, I want to share those skills I learned with my son.
Luckily, kids are enthusiastic about cooking as early as 4! My little
guy always calls it "Our cooking show"... Why Cooking? It is perfect
for Children. It offers them the opportunity to learn a valuable skill
and, of course, it is a form of bonding time between Parents and their
kids and that's priceless.</div>
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<span style="font-size: x-large;">Caution: Children at work!</span></h4>
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Safety tips for your little helper</h3>
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</hgroup> Children love to play and help in the kitchen. Teaching your
child to cook can be a terrific memory for both of you, as well as a
valuable learning experience for him or her. But cooking can also be
very hazardous. Kids need to know the rules right away. Here are some
guidelines to help you keep your budding chef safe and healthy in the
kitchen. Even the smallest helpers, aged 2 to 3, can learn safety rules
if they are simple and repeated patiently as often as necessary.</div>
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<li>Make sure long hair is tied back out of the way and sleeves are rolled up.</li>
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<li>Children of any age can be taught to wash hands with warm water and
soap before and after handling food. Teach them to avoid sneezing or
coughing in the direction of the food.</li>
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<li>Be clear about when it is okay to lick fingers and when it is not.</li>
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<li>For younger children, let them know that stoves and ovens are
absolutely OFF-LIMITS, as well as sharp objects such as knives, graters
and <nobr>food processors</nobr>.</li>
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<li>Have a step-stool in the kitchen for your child to stand on to reach
counter height. Even very young children can wash fruits and
vegetables, add ingredients to the bowl (that you have measured out for
them), and stir.</li>
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<li>Utensils should be large enough for a child to grip easily with their whole hand, but small enough for them to maneuver.</li>
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<li>Do not let small kids help you cook anything on the stove or help while you use the mixer.</li>
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<li>Teach kids to clean up messes and spills promptly when they cook.
Spills on the floor become hazards for slipping. Counter messes are not
only unattractive; they can make your work surface and utensils
slippery, and they are a breeding ground for unwelcome bacteria. On the
other hand, realize that cooking with kids is naturally a messy
business. Keep your sense of humor.</li>
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<li>As kids get older, they can take on more responsibility and can
learn new skills in the kitchen. With these skills come new rules.</li>
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<li>Do not ever stick anything in the bowl while the mixer is running, especially your fingers.</li>
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<li>Once they are using the stove and oven, remind them to always use an oven mitt, and that microwaved containers may be quite hot.</li>
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<li>When chopping, keep fingers of your holding hand tucked in to avoid the blade.</li>
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<li>Always turn pot handles away from yourself on the stove.</li>
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<li>Never plug in or use appliances with wet hands.</li>
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<li>Cooking with kids should be fun. Use these safety guidelines to keep your little chefs safe.</li>
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<span style="font-size: x-large;">No Bake Cheesecake!</span></h4>
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It's easy and yummy to the tummy!</h3>
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</h3>
</hgroup> <img class="write_image" height="200" id="moduleImage148204904" src="http://i3.squidoocdn.com/resize/squidoo_images/250/draft_lens17634432module148204904photo_1297584487100_3944a_picnik.jpg" style="float: left;" width="152" /></div>
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"Cheesecake
Factory Open for Business": As what he calls it. He never seizes to
amaze me with his imaginative mind, working as we make our favorite
desert. Cheesecake! This is nothing fancy, I buy the JELLO: NO BAKE
CHEESECAKE with Strawberry toppings. The crust is a little hard for him
so I try to do it while my little guy works his magic with the electric
mixer and spread them evenly over the crust then we place it in the
refrigerator 2 hours. After which, he then adds the ready strawberry
toppings. he is a natural! ...</div>
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<h4 class="module_title">
<span style="font-size: x-large;">Cupcakes!</span></h4>
<h3 class="module_subtitle">
Nothing is sweeter than a cupcake</h3>
<h3 class="module_subtitle">
</h3>
</hgroup> <img class="write_image" height="200" id="moduleImage148204905" src="http://i3.squidoocdn.com/resize/squidoo_images/250/draft_lens17634432module148204905photo_1297651923048_5.jpg" style="float: left;" title="<div> <p><img src="whatever" style=" width="142" />Some days, my son just lies around, plays games on my iPhone, or watches TV; and still sighs and says <i>"I'm Bored, Mom!"</i>
So it's always good to have a cake mix. It comes handy in times like
these. Baking with your kids is a fun-filled activity and very easy to
do. While the oven is preheating, we're on to the next task: gather the
ingredients and baking utensils and place them on the work counter. I
always assign him to mix the ingredients using an electric mixer. Safety
is important. It always helps to keep reminding your little ones to
stay away from the oven. As he lines up the paper liner in the cupcake
pan, I make sure the batter is thoroughly mixed. Then together we spoon
the batter and fill the cupcake paper liners 3/4 full. Once finished, I
then place them in the oven and he sets the timer. When the cupcakes
are done, we let it cool down prior to putting frosting on it. We
usually buy the ready made frosting and then top it off with colorful
sprinkles.</div>
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<span style="font-size: x-large;"><b>Wrapping Things Up!</b></span></h4>
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Kitchen is now close...</h3>
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Kids nowadays spend so much time in front of television and playing
video games at the expense of playing sports or spending time with
family or friends. Among many others, cooking is one of the best
activities you can share with your kids. It is a beautiful experience
that will be remembered and savored long after the goodies are gone.<br />
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Like my Mama always says, "Kitchen is the heart of the house". She
always makes it fun so cooking doesn't seem much of a chore. Cooking
comes with a lot of benefits, for both parents and kids. Kids learn
valuable skills: the most obvious is they will actually learn how to
cook! And that's a gift that keeps on giving. They will learn Math,
Science, improve their motor skills, and time management. It also
encourages their creativity to be developed. Cooking gives the Child a
sense of accomplishment and pride and helps them build self esteem.<br />
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Well, for parents, this is our chance to help our little ones learn
these basic skills; to become a better person in the future. With time
spent together, it encourages communication and creates beautiful
memories...</div>
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Gigihttp://www.blogger.com/profile/06525322265185894564noreply@blogger.com0