Place 2 egg yolks, l teaspoon smooth mustard, salt and ground black pepper in a small bowl. Using electric beaters or a balloon whisk, beat until thick.
Slowly add 1 tablespoon white wine vinegar or lemon juice, beat until combined well. Add 11/4 cups good quality oil, drop by drop, to egg mixture, whisking or beating constantly.
After about half the oil has been used, add the remainder in a thin stream, whisking or beating constantly.
When mixture is thick and creamy, add an extra tablespoon of vinegar or lemon juice. Taste for seasonings; adjust with lemon, vinegar, salt, pepper or mustard. To make in a food processor.
Place yolks and vinegar in food processor. With motor running, add oil slowly in a thin stream. Process until thick and creamy.
Add seasonings to taste.
Vary the flavour with different oils (good quality): try light olive oil, or peanut, sunflower or safflower oil. Store mayonnaise in airtight container in refrigerator for up to 2 weeks.
Makes 1 1/2 cups.
Tuesday, October 4, 2011
Puto Recipes
SPECIAL PUTONG PUTI
2 cups cake flour
1 cup white sugar
3 tsp. baking powder
3/4 cup water
Combine 1st mixture. Set aside.
2 egg whites
1/4 cup white sugar 1 salted egg
Beat eggwhites until stiff. Gradually add sugar while beating
continuously. Then, add to 1st mjxture, mix and blend well.
Line muffin pan with wax paper and pour prepared mixture.
Top with slices of salted egg. Cover steamer with cheese cloth.
Steam for 25-30 minutes.
Regular Putong Puti
4 cups all-purpose flour
3 eggs
21/2 cups white sugar 31/2 cups water
3 tbsp. baking powder
Mix together flour, baking powder, and sugar.
Beat eggs in bowl, add water. Then, add flour mixture.
Strain for fine texture. Pour into puto molds (full). If you will
use a baking pan, grease pan with butter or line with foil or
banana leaves.
Steam for 15-20 minutes.
For special puto, top with sliced white cheese or salted eggs
before steaming.
Soak rice for 6 hours and grind with cooked rice. Let stand overnight. Add 1/4 cup water (add more water if galapongjis too thick). Add all ingredients and blend well until smooth.
Pour on muffin pan lined with wax paper. Steam for 25 minutes.
2 cups cake flour
1 cup white sugar
3 tsp. baking powder
3/4 cup water
Combine 1st mixture. Set aside.
2 egg whites
1/4 cup white sugar 1 salted egg
Beat eggwhites until stiff. Gradually add sugar while beating
continuously. Then, add to 1st mjxture, mix and blend well.
Line muffin pan with wax paper and pour prepared mixture.
Top with slices of salted egg. Cover steamer with cheese cloth.
Steam for 25-30 minutes.
Regular Putong Puti
4 cups all-purpose flour
3 eggs
21/2 cups white sugar 31/2 cups water
3 tbsp. baking powder
Mix together flour, baking powder, and sugar.
Beat eggs in bowl, add water. Then, add flour mixture.
Strain for fine texture. Pour into puto molds (full). If you will
use a baking pan, grease pan with butter or line with foil or
banana leaves.
Steam for 15-20 minutes.
For special puto, top with sliced white cheese or salted eggs
before steaming.
Soak rice for 6 hours and grind with cooked rice. Let stand overnight. Add 1/4 cup water (add more water if galapongjis too thick). Add all ingredients and blend well until smooth.
Pour on muffin pan lined with wax paper. Steam for 25 minutes.
How to make puto cuchinta
1 cup all-purpose flour
2 cups water 1 tsp lija
1 cup brown sugar (packed)
Red rood coloring
Add water to flour gradually while beating. Then mix in the remaining ingredients, plus a dash of red food coloring. Continue beating until well blended.
Pour on ungreased molders (3/4 full). Cover with cheese cloth and steam for 30 minutes or until done. Serve with fresh grated coconut.
Note: Boil water in steamer before placing molds.
2 cups water 1 tsp lija
1 cup brown sugar (packed)
Red rood coloring
Add water to flour gradually while beating. Then mix in the remaining ingredients, plus a dash of red food coloring. Continue beating until well blended.
Pour on ungreased molders (3/4 full). Cover with cheese cloth and steam for 30 minutes or until done. Serve with fresh grated coconut.
Note: Boil water in steamer before placing molds.
ARROZ ALA FILIPINIANA
2 cups rice, cooked
2 cups malagkit, cooked
1/2 cup chicken meat, cooked & flaked
100 grams pork, cooked, sliced into thin strips
100 grams shrimps, shelled, cooked 1 large onion, chopped finely
l/2 tsp paprika 1 tbsp. vetsin 1 tbsp. patis
4-5 cloves garlic, crushed 1 tsp. salt
1/2 tsp. ground pepper
1 pc. bell pepper, red, sliced into strips 1 small can sweet peas 1 hard-boiled egg
Flake rice and malagkit with fork while still hot. Set aside.
Saute garlic until brown. Add onion. Add chicken, pork and shrimps. Stir and add patis. Cook for 5 minutes. Season with salt, vetsin, pepper, and paprika.
Add sauteed mixture to cooked rice and malagkit. Mix until mixture is evenly distributed into rice and malagkit.
Line bottom of deep baking pan (preferably bread pan) with wax paper.-Grease wax paper with cooking oil or margarine and arrange on top sliced hard-boiled egg, strips of red pepper, then pack in the cooked mixture with rice. Cover with foil or cheese cloth.
Bake in oven with 300°F heat. Or steam-bake. Cook for 20 minutes.
Cool before transferring to a serving dish. To transfer, place dish face down on pan and invert pan. Garnish with sweet peas, . placed around the molded mixture.
2 cups malagkit, cooked
1/2 cup chicken meat, cooked & flaked
100 grams pork, cooked, sliced into thin strips
100 grams shrimps, shelled, cooked 1 large onion, chopped finely
l/2 tsp paprika 1 tbsp. vetsin 1 tbsp. patis
4-5 cloves garlic, crushed 1 tsp. salt
1/2 tsp. ground pepper
1 pc. bell pepper, red, sliced into strips 1 small can sweet peas 1 hard-boiled egg
Flake rice and malagkit with fork while still hot. Set aside.
Saute garlic until brown. Add onion. Add chicken, pork and shrimps. Stir and add patis. Cook for 5 minutes. Season with salt, vetsin, pepper, and paprika.
Add sauteed mixture to cooked rice and malagkit. Mix until mixture is evenly distributed into rice and malagkit.
Line bottom of deep baking pan (preferably bread pan) with wax paper.-Grease wax paper with cooking oil or margarine and arrange on top sliced hard-boiled egg, strips of red pepper, then pack in the cooked mixture with rice. Cover with foil or cheese cloth.
Bake in oven with 300°F heat. Or steam-bake. Cook for 20 minutes.
Cool before transferring to a serving dish. To transfer, place dish face down on pan and invert pan. Garnish with sweet peas, . placed around the molded mixture.
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