Thursday, August 23, 2012

Sugar, Sugary Cookies


Pots and Pans
Thursday, May 31, 2012
CHILDREN love it. Adults like it. Everyone adores it.
Cookies, of course! Whether small or large, thick and chunky or thin and crunchy, fruity, chocolaty or nutty, chilled or freshly baked, it all boils down to that delicious sweet treat for everyone.
It’s an all day (and night) treat after all! Taken with a glass of milk, soda, juice or plain water, it can be satisfying to the taste buds!
I bet everyone has his or her own favorites, be it the imported ones or the locally produced and manufactured cookies made of our very own nature grown ingredients.
It really isn’t hard for anybody to choose and like their particular cookie, yet depending on the budget, the more expensive ones become a real luxury and indulgence. And I bet we have our own little secret and ways of not sharing it with anyone, right?
Who can forget the most well-known and well-loved chocolate chip cookies? Plain with chocolate chips or with nuts, it is really heavenly. What about anything that is dipped or made with chocolate? And with a cup of milk, we all must be drooling by now!
Locally, I know I grew up really treasuring the rosquillos that used to be sold in cans! Just dipping in plain cold water would already do the trick for me! The “burnt” cookies the better! Remember those little center holes where we insert our little fingers pretending they are “edible” rings?
Far and wide, every place and country have a unique and delicious own version of their cookies. But chances are, basic ingredients would include only flour, sugar, milk, eggs and some flavoring enhancing agents, if not real fruits or fruit juices, nuts, chocolates and seeds.
The basic process might be the same, but the outcome is always different. And the more “exotic” the ingredients, the more expensive it becomes.
So let’s go to the very basic cookie that we have enjoyed one way or the other during our growing up period or even until now. And it is plainly called “sugar cookies,” which is also sometime known as rolled cookies.
With this very versatile recipe, one can come up with many variations and versions depending on one’s creativity and skills.
Aside from cupcakes, the next best thing in a kid’s or adult party would be cookies and depending on the theme, this can be made to fit the occasion. Either thru the use of the designated cookie cutter or decorating/frosting, this sweet treat can become the talk of the party!
And the good thing about this is that it is easy to make, cut, decorate, package and present in almost any festivities, be it birthdays, graduation, baptismal, weddings, fiesta or thanksgiving. Name it and surely the cookie will be present! Plus, this last for an indefinite period of time compared to the other “sweets.” And no mess!
1 ½ cup unsalted butter
2 ¼ cup granulated sugar
2 pcs whole eggs
1 tbsp vanilla
1 tsp lemon or almond flavoring
3 ½ cups flour
1 ½ tsp iodized salt
Beat butter with sugar, add flavorings and egg one at a time. Combine the flour and salt. Add to butter mixture and mix well. Roll the mixture on parchment paper for easy removal if cookie cutter is used. Bake at 350 degrees till light brown, about 10 to 15 minutes depending on the size of cookies made. Cool. Remove from pan. Decorate as desired.
P.S. Nuts and dried fruits can also be added if desired. Half brown sugar and half white sugar can also be substituted. Cake or cookie sprinkles, plain or colored sugar can be added on top of the cookies before baking for a more festive look.
Published in the Sun.Star Cagayan de Oro newspaper on May 31, 2012.

Posted by at No comments:

Dychauco: The best Macaroni Salad I grew up with


Pots and Pans
Wednesday, May 23, 2012
GROWING up and eating, whether in formal gatherings or just at home, this particular dish is so popular that it is almost a sin not to have this grace our dining tables.
And yes, I am referring to the well-loved and well-liked Macaroni Salad.
I would believe that this is one of the easiest and most basic dishes one should know how to prepare before going up to a higher level and being a so-called Chef! Why? Because aside from the ease of preparation, the availability of the ingredients is everywhere! And it is practically effortless!
Having spent most of my exciting childhood in Manila with yearly (sometimes twice) of memorable vacations in Mindanao, I got to see and taste the difference in the preparation of this salad.
Or maybe, I should say, the transformation and evolution of this delectable item. Why item? Mainly, because I remember this as a dish more than a salad. But again, with the addition of fruits, this became a dessert salad.
For pasta, this is the second most prepared, only next to our sweet-style Pinoy Spaghetti. Again, we love anything that is “sweet,” no wonder this became a dessert treat.
Basic ingredients I fondly recall would include cooled elbow macaroni, cooked “al dente,” mayonnaise, shredded or chopped cooked chicken (then this becomes chicken macaroni salad, naturally), cubed luncheon meat (spam, if you like) or Vienna sausage, pickle relish (but not too much that can overpower the delicate taste and texture of the salad), cubed cooked carrots, chopped onions, drained pineapple tidbits, some plump raisins (golden sultanas would be best), some cubed cheddar cheese, a little sugar (more if you like it sweeter), a little salt and a little white pepper.
In a big bowl, mix everything and adjust seasonings to your liking. Chill it well before serving.
Now, that is what I remember. But as time changes, the recipe has also change in some ways. Like instead of sugar, condensed milk is used (that really is sweetening), and instead of just plain pineapple tidbits, drained fruit cocktail is used. Even colored kaong. See? Then this becomes a dessert salad. Also, all-purpose cream is added for creaminess to the mixture.
Now, this is one recipe where one can really play with. Adding more of this and adding more of that. Less of this and less of that. What can I say? It is all up to the one preparing. It can become savory or sweet.
Even a five-year-old child can do this provided all ingredients are ready and within reach. Just make sure, there is adult supervision.
And this would probably an activity your children would enjoy tremendously and who knows? Their entry into this exciting culinary adventure is about to begin.
Most often that really turns me off is the stinginess of mayonnaise. I like my salad to a T! Meaning, the pasta and the rest of the ingredients should be coated well with enough mayonnaise. I have seen this being prepared so many times, and the most common mistake is the lack of mayonnaise.
During the initial mixture, it looks as though there are a lot already, but remember, the pasta tends to absorb the mayonnaise. Did you ever notice your salad after it comes out of the refrigerator to be somewhat dry? That is what I mean.
And a word of caution, this is very perishable. So make extra effort to maintain the cold temperature to avoid spoilage. By the way, this is not a good one to bring to picnic, especially when the weather is warm.
So there, another recipe to prepare and enjoy. Happy eating!

Posted by at No comments:

Mango Mousse magnifique


Pots and Pans
Thursday, May 17, 2012
IT IS mangoes season once again. Although I know we already have mangoes almost all year round, this is the time when we get to enjoy them to the max! Because it is abundant and most of all, really cheap!
This is one fruit we Pinoys are very proud of since I can always say that we are the only country in this whole wide world to produce this exotic, sweet and sought-after fruit, be it tree-ripened or not.
In fact, because of the fragility of this fresh fruit being sent abroad, we were able to dehydrate them and is now known worldwide as “Dried Mangoes.
Aside from its availability, it also is so easy to use if we don’t have the “real” one. This is the next best thing, I assure you!
We even have the dried green mangoes, mango puree, mango juice, mango powder, mango wine and maybe more. And what can we do with fresh or preserved mangoes? Wow! It is endless! Sweet and creamy mango cake, delightful mango roll, crunchy mango sans rival or mango Sylvannas, soft and light mango brazo, crispy mango turonnes, Mango cookies, chewy mango bars, iced cold mango shake or juice, yummy halo-halo with lots of mango tidbits, mango crème pie, mango candies, gelatin mango, mango iced-box cake, mango ice candy, mango ice cream, mango crepes, mango everything!
I wonder if everyone has tried mangoes in their dishes. It is just heavenly! Like stir fried beef or pork or chicken with mangoes, or even in fried rice, possibilities are really endless. All are absolutely great to eat, to drink, to use, to cook and best of all, to enjoy every day!
The best way to benefit the freshness and lusciousness of the fruit is eat it as it is! And that naturally is the best and awesome thing to do! I can imagine myself sitting under the mango tree full of ripe fruits and devouring them from day to day! And tons of pictures being taken at that moment! That would be perfect for our social networking sites!
But chilling them would make a lot of difference! What about green mangoes with sweet and spicy bagoong?
Gosh, I have to stop or else I can’t get to my absolutely delicious Mango Mousse Recipe!
3 cups fresh sweet mangoes, cut up plus
1 cup mangoes, cubed
1/3-1/2 cup sugar
1 tbsp gelatin
½ cup cold water
1 cup whipping cream
1 tsp vanilla extract
more cubed or sliced mangoes, for garnish
Puree the cut up mangoes and set aside. Combine sugar and gelatin in a bowl and let stand for a few minutes. Cook the gelatin mixture over low heat till dissolved. Beat cream until soft peak forms. Fold in the mango puree. Line the cubed mangoes in a pie plate and pour the mixture.
Chill. Top with more mangoes.
P.S. This can also be done in individual serving cups. Topping it with ice cream would make this dessert out of this world!

Posted by at No comments:

Mother


Pots and Pans
Friday, May 11, 2012
THE sweetest word one can utter. The best word one can call. The ultimate word one will always remember, throughout our lifetime.
Mom, Mama, Mommy, Mother, Inay, Nanay, Nana, Mader. However, whatever, whenever, wherever, this is the one word we would always use day in and day out, and has always plays a huge part in our expansive vocabulary.
As a baby, we are soothed by her presence, her melodious voice, her motherly scent, her soft touch, her unmistakably unique breath and her rhythmic heart sounds. Being inside her womb for nine months and out into this uncertain world, we feel safe, warm and comforted every time she takes care of us.
We grew up under her watchful eyes. She was always around when we needed her. Every “firsts” in our life, she was always there. Remember the first time we try to walk? And fell? Remember the first time we went to school? And cried? Oh, such memories!
As we grow older, asserting our independence, we still run to her for guidance and advices, right? And even when we get a family of our own, who do we go for counsel? If we ran out of finances, who do we call for help?
Mom! One of the greatest persons here on earth. But do we really celebrate our existence with our mom? Maybe yes, maybe no. Sometimes we take them for granted. What a shame. We are what we are now because of her. And it’s never too late to reconnect and touch their lives starting now. Today.
I am sure everyone would agree with me when I say we grew up spending more time with our mom. But times have been changing because a lot of “working” moms are not around to see their kids grow up. Working hard for the money, for the kid’s future. It is not easy. Ask around. But that’s another thing.
Mom makes the house a home. She takes care of everything. From marketing, to cooking, to laundry, to cleaning, to taking care of the kids. Super mom, I should say. So much things to do and accomplish and yet, we are never thankful enough to say, Thanks Mom for everything!
How often do we say “I Love You, Mom!” “Thank you, Mom for a job well done!” “Thank you, Mom for taking care of me!” “Thank you, Mom for the gift of life!” or “Thank you, Mom for being there when I needed you”?
Not just because it is Mother’s Day this Sunday, but I personally would want to make it known to everyone that we should always be nice and grateful to our Mom everyday despite our problems and everyday stresses. Think of the time when we were unable to function without them. Think of those moments when she was and will always be there for us. Think of those beautiful memories that had been made and continue to be created as days pass. Cherish those moments and relive them with fondness and full of happiness.
Time is one thing that we can’t turn back. When it is gone, it is gone. We grow, we mature and many become mothers themselves. And when the time comes, we will always have that “mother” inside us.
So, make everyday a mother’s day. Treat your Mom well, with love, kindness and patience. Be happy that you have a wonderful mother. Say “Thank you and I Love You” as often as you can. It is never too late. Remember, she is the only one you’ve got!
To my wonderful Mom, to my lovely wife who is a Mom to my kids and to all the beautiful mothers in the world, a very Happy Mother’s Day. You truly deserved to be called the best! We Love You!
PS:
For this special day, why not delight your mom to a very special breakfast in bed? Give her the luxury of just enjoying the day doing nothing. Do the chores. Pamper her. Give her flowers and things that excite and make her happy. Shopping? Treat her to a movie, indulge and spoil her to a luxurious spa or make over.
And why not do that every now and then if possible?

Posted by at No comments:

Uniquely upside-down cakes


Pots and Pans
Thursday, May 3, 2012
FOR such a long time, we have been fascinated with cakes that come in different sizes, shapes and presentations. Some with very rich nut, fruit, cream or chocolate fillings. Some that looks entirely different from the usual cakes that we see, bake or buy.
One such delicious and totally different cake is the “upside-down” cakes since most of these doesn’t require frosting unless one decides to “dress” it up a little by frosting the sides or drizzle it with some chocolate or cream on top or on its’ sides.
Who can resist our very own version of Pineapple upside-down cake? With so much pineapples, be fresh or canned, it wouldn’t be surprising to see these edibles come alive once again in the market. Talk about improving and taking it a notch higher!
This would be a very good cake for beginners in the baking industry since one can make use of the regular, airy chiffon as base cake or the rich and creamy butter cakes as we are well-versed of.
This was one of those “basic” cakes one has to master I believe before going to other more complicated and sophisticated cakes. That is, on my own opinion because sometimes one tends to forget the simple and basic cakes before venturing into those more “artsy” and “difficult” cakes.
Aside from being very presentable on its’ own way in a big cake pan, it can also be baked and presented in small individual one serving portions. I have seen commercially prepared pans with indented “pineapple” shape where one just had to fill in the area with the fruit. What else can go wrong?
But of course, don’t limit yourself with pineapples. There are a lot of other exotic, colorful fruits to choose from. Say, mangoes, peaches, blueberries, strawberries, cherries, bananas, coconuts, pear, apricots, citrus fruits like oranges and lemons (if one prefers tartness) and many others.
And that gives a burst of colors and makes the cake more attractive. One can even mix and match the fruits to come up with a really beautiful and one-of-a-design cake that is truly majestic!
But, remember the usual but very popular and in-demand pineapple-cherry tandem? This is what I grew up with and I still can smell the freshness of the newly-baked cake every time my late sister Gloria would do the baking way back then. Memories, that’s what I can recall and I sure do miss those times when all of us would gather around the freshly baked cake. And even before the cake is totally cooled, it’s gone! Talk about “cake” lovers and eaters!
So, how does one come up with the really nice bottom that becomes the top when inverted? Let me share you some tips that really worked for me and hope will also worked miracles for you.
Make use of a nice pan, one you really like of course for that added flair. Be it round, rectangular, square, oblong, or heart-shape. Generously brush the bottom with butter. One can also melt the butter directly into the pan.
Next, sprinkle brown sugar on the butter. I prefer Peotraco’s Honey Browns because it is powdery in structure that melts evenly and gives us that nice color, unless one wants it really dark. Arrange the fruits of your choice “artistically” as possible. Visualize how you want it when it is done before putting in the fruits. Set aside.
Prepare your favorite cake recipe. It can also be those “store-bought” pre-mixes if one is short of time. Just follow the directions. To make sure the “designs” are not altered once the cake batter is poured, it can be spooned slowly into the pan instead.
Bake in a 350 degree oven for 30 to 40 minutes depending on the thickness of the cake. To check for doneness, insert a cake tester or thin barbeque stick in the center of the cake and make sure it comes out clean. But don’t overbake!
So, the next time there is a celebration, why not make use of this instead of the frosted cakes? Let’s get back to basics! And bring out the ohhhs and the ahhhhs once again!

Posted by at No comments:

Palitao Espesyal


Pots and Pans
Thursday, April 26, 2012
MANY of our native “kakanin” uses rice flour which I am sure is also an influence from our friendly neighboring Asian countries. From Thailand to Indonesia to Vietnam to China and several other countries, rice flour or rice (glutinous) is used in preparing several main dishes, side dishes, but more popularly into desserts or kakanin.
Talk about biko, suman, bibingka, sapin-sapin, puto, kutchinta, moche and buche. What do they have in common? The use of rice and/or rice flour!
I have always been fascinated with our native kakanin for a long time. As a child, during my annual summer and Christmas vacations in Cagayan de Oro City and Mambajao, Camiguin, I will always, if time permits, go to the market every morning or bulangan (cockpits) during Sundays in search for my favorite puto, puto-maya, bingka, palitao and many more!
Way back, the prices of puto is like 10 cents, then it went up to 25 cents, 50 cents, 75 cents and higher till it reaches what it is now! Talk about soaring prices! Nevertheless, I continue to enjoy these products. Maybe not as much as I used to because of the high costs, but because it is hard to find the more “sarap” ones, made the old fashion way!
Why was it ever called palitao in the first place? Because as it is being cooked (maybe boiled should be the better term for this), it floats, hence, palitao. Simple, huh?
Before, the malagkit or rice flour has to be soaked overnight and then ground in a stone grinder. But with the advent of sticky rice flour, making palitao becomes so much easier. But if one decides to do it the “old-fashion” way, why not? Make it “authentic” as it can be! But just remember, it might take you several hours to prepare unlike the “new” method.
I love my palitao with lots of toasted sesame seeds and lots of sugar. And of course, with lots of grated coconut, too! What is palitao without coconut anyway?
Here’s an easy recipe for everyone to try. And who knows? This might be your ultimate recipe to start your own little kakanin business!
3 cups sticky rice flour
1 cup water
1/8 tsp salt
10 cups boiling water
2½-3 cups grated coconut
toasted sesame seeds
sugar
Dissolve salt in water and add rice flour. Mix well. Get a portion and form into a ball. Flatten it into an oval shape. Do the same with the rest. In boiling water, drop one by one till it floats. Take out palitao and coat in shredded coconut. Line a plate or container. Top with sesame seeds and sugar.
I like using Peotraco’s Honey Browns (brown sugar) instead of regular sugar because it gives me a better taste. Black sesame seeds would look fantastic and taste great instead of the regular ones. I also like toasted shredded coconut for added flavor.
Published in the Sun.Star Cagayan de Oro newspaper on April 27, 2012.

Posted by at No comments:

Banana blossom in coconut milk


Thursday, April 19, 2012
TALK about bananas and you are sure to elicit a lot of oohs and aahs from everyone.
Aside from being available all the country and is eaten by everyone, rich or poor, banana has gone a long way.
We have so many varieties of banana but basically, it is divided into two groups: the dessert banana and the cooking banana. Both are widely used and eaten. The dessert banana comes in small (about two to three inches to as big as seven to eight inches in length). Cooking bananas are often bigger both in length and circumference.
In the Philippines and some other Asian countries, banana plays a major role in our diets. High in starch, this is also a staple food for most of us. And being resourceful, we tend to use almost all parts of the banana plant.
The leaves are used as lining for a lot of food. It can also be used to give flavor to certain dishes when wrapped in it. It is also used as an “umbrella” during the rainy or hot season. The trunks are used in drying tablea (native chocolate); it is used for arranging flowers and sticking barbeques and the like. It is also used to make banana fabric.
The fruits are, of course, eaten as a dessert or used as part of a dish. And of course, the flowers! We normally used it in salads but most often, it is cooked the ginaataan way.
I started my love affair with this dish only very recently. Maybe in the last 10 years or less. I got to try this in one of my friend’s houses during one dinner activity and as the saying goes, I got hooked. And the rest is history.
But it was not enough, I asked and became more interested in these blossoms. Until I finally went to the market myself and bought these exotic buds. And sure enough, they were also selling the other major ingredient needed for this dish, which is the shredded coconut, ready to be squeezed.
I asked them how it was prepared and since I am sure they wanted to make a sale, they taught me, vaguely. But that was enough because it was easy for me to “experiment” or should I say, concoct this delicious healthy dish from what the ingredients were.
To start, add some salt in the chopped or sliced blossom and squeeze it to remove the bitterness out of it. Then wash the blossoms with flowing water and drain before using it.
By the way, sometimes the blossoms are sold as it is, so the hard covering should be removed first. Sometimes, they are sold, chopped which is better if you are running out of time or just lazy to do a little more.
So, having some chopped garlic and onions, I sauté them in a little hot oil. I added a little ground meat (for more flavor), then comes the sliced sweet bell pepper and tomatoes. A little vinegar and then the banana blossoms. Let it simmer for a while to soften and finally, add the coconut milk. Season with salt and pepper.
I am pretty sure it is my fondness of the coconut milk that makes me love this dish. But, served as a salad, it has its uniqueness, too although, it took me a while to finally crave for this.
I hope this truly Pinoy dish, Ginataang Puso ng Saging would become one of your favorites. Easy to prepare and deliciously healthy. Why not try it….now?

Posted by at No comments:
Subscribe to: Posts (Atom)