Saturday, November 18, 2017

Puto Pao Recipe



The puto batter  can make 15 puto. and you gonna have more left over on the filling
feel free to double the batter recipe if you want. 


For the filling
1 lb Pork meat  cut into strips
1 Medium size onion chopped
2 Cloves garlic minced
1/2 Cup soy sauce
2 Tbsp hoisin sauce
1/4 Cup sugar
1 Cup water (if  not using pressure cooker)
2 tbsp of cornstarch diluted in water about 3 tbsp water
2 Tbsp cooking oil
Procedure:

1) In a pot over medium high heat add in 2 tbsp of cooking oil once the oil gets hot add in the garlic until slightly golden brown then follow the onion saute until onion gets softened. Combine the meat, soy sauce and the sugar. Then add it to the garlic and onion mixture. Add the water and cooked it until meat is softened. Stirring occasionally (for my filling I used my Insta pot so I didn't add the water and cook it for 15 minutes).

2) Once the meat is cooked add in the hoisin sauce and the cornstarch. Make sure your stirring while adding the cornstarch and water mixture. Turn the heat off and let it cool down.

For the Puto

1 Cup cake flour
3/4 Cup rice flour
1/2 Cup granulated sugar
1/2 Tsp salt
2 Tsp Baking powder
1 Egg
3 Tbsp melted
1 Cup  Fresh Milk
Slice salted eggs for the toppings ( I use hard boil because I don't have salted egg at the moment)

Procedure:

1) Fill up 3/4 full of the steamer and bring it to a boil over medium high heat.

2) Combine all dry ingredients. Both flour, baking powder, sugar, salt.

3) To the dry ingredients add in the milk, egg, and melted butter. Using a wire whisk whisk until its just combine.

4) Brush the puto molds with melted butter and fill in a tbsp of a mixture then add in a tbsp of the meat mixture and then cover it with another tbsp of the puto batter then top it with slice salted eggs

5) Steam it for 15-18 minutes.

enjoy..

Sunday, November 5, 2017

Buko Pandan Salad


Ingredients:

1-12 oz Jar coconut jelly/nata de coco
1-12 oz Jar sugar palm/kaong
1-14 oz condensed milk
1/2 Cup Heavy whipping cream ( whip into stiff peaks stage)
1-16 oz Frozen shredded young coconut/buko thawed
1/2 cup uncooked tapioca pearl( I used 1 cup but I think it was to much of sago)
1-  Package of 25g Mr. gulaman(you can use green alsa gulaman)


Procedure:

1) Cook the gulaman according to the package instructions and let it cool down completely to firm up.(the only thing I didn't add is the sugar).

2) Cook the sago/tapioca pearl according to the package as well mine only takes 15 minutes to boil.

3) Once the gulaman is firm up cut it into cube shape.

4) In a strainer drain the kaong, nata de coco and the buko(only if you using frozen buko)

5) In a large bowl combine all the ingredients together. cooked sago, nata,kaong,the cut gulaman then add in the condensed milk and the whip heavy cream. using a spatula carefully stir it and chill it in the fridge for 2 hr before serving.

enjoy..