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Date Posted: 20:42:31 03/31/19 Sun
Author: Carlo G. Soldevilla
Subject: My Cooking Notes—The Filipino Style by Carlo G. Soldevilla

My Cooking Notes—The Filipino Style
By Carlo G. Soldevilla
Written on February 8, 2017


Several years ago, in my TESDA classes about baking, I was ‘fond’ of having lates and absences so these were just the things which I learned and the notes which I had taken or written regarding recipe or food preparation. Other menus were gotten from interviews. {Note: Some notes are written in Taglish (Tagalog-English).} . Thank you.


-0-

Philippines

In the Philippines, we are fond of eating "ice cream on wheels" I for one love it so much in my childhood years until this time --that I find it more tastier than branded ice cream. In my interview with a man vending "ice cream on wheels" just a couple of minutes ago, I asked him of his formula how to make ice cream. He was generous enough in sharing to me the trade secret by mentioning these ingredients: 1 kilo sugar 1 kilo "milkboy" skim milk (in our nursing studies, skim milk -powdered form comes from cow's milk) 1 coconut 1/2 kilo corn starch 3 tabu of water (1 tabu to mix with corn starch, 1 tabu coconut milk, 1 tabu (coconut milk if lacking) ===== Just for clarity in measurements, 1 tabu is equal to 5 cups of water. It's the tabu we use in taking a bath (other than shower)smiles. ==== This is the process he shared with me: 0. Boil 1 tabu of water 1. Mix corn starch with 1 tabu of unboiled or natural water until solution looks homogeneous..or is mixed properly. 2. Mix 0 and 1 until it becomes sticky (in the stove). 3. Mix 1 tabu coconut milk (extracted from coconut by handpressing) with sugar 4. Remove 2 from the stove and place in container 5. Mix 3 and 4 in same container. 6. If still sticky, add another tabu of coconut milk 7. Place your desired flavor (vanilla or grated cheese). =========== The container is usually a long stainless tube with a diameter of 9 inches and length of 2 feet. ======== How to make a freezer? If you live in farms and don't have freezer but only a refrigerator , do these: 1. Find a styro box that can accommodate your container. 2. Buy one kilo salt. 3. Buy 10 ice packs (real ice, ice talaga..not iced tubig or ice water) from your neighbor (if you have no refrigerator at home. 4. Break the ice and mix 2 and 3 and put them around/outside the container that is within the styro box. 5. Use long spoon to stir until ice cream solidifies or is formed. ====== you may also put durian flavor.


pandesal recipe: flour 5 cups plus 1 cup,yeast 11/2 teaspoon, oil 1/2 cup,milk 3/4 cup, salt 1/2 tsp,h20 1 cup,eggs 2 pcs,sugar 1/4 cup


icecream: milk 10 kgs,custard powder 1/2 kg, cream 1 kg,sugar 2.5 kg, vanilla 1 bottle or flavorings USE `1 KG SALT AND 10 PCS ICE- MIX TO FREEZE ICE CREAM ON CONTAINER.

menu for losing 10 pounds or 5 kgs. in one week 4 medium size tomatoes, 3 med size onions, 1 bighead of cabbage, 1/4 kg. celery, 1/2 kg. chicken bones/ribs wrapped in cloth. Boil thoroughly until cooked.


In baking cake, always mix together separately EBS (EGG, BUTTER, AND SUGAR) . They must be mixed first before mixing with flour


BANANA CAKE: 2 cups flour,2 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1/2 teaspoon cinnamon, 1/3 cup nuts (chopped), 1 cup banana (.durugin mo...banana) 1 teaspoon vinegar, 1/2 cup butter, 1 cup sugar, 2 eggs, and 1/4 teaspoon vanilla.


puto pandan: 2 CUPS FLOUR APF 3 TBSP BAKING 3/4 TSP SALT 3/4 CUPS SUGAR 3/4 CUPS MILK EVAP OR POWDER MILK 3/4 CUP PANDAN H20 (1:1) 1 EGG WHOLE -SLIGHTLY BEATEN PINCH OF GREEN FOOD COLOR FOR TOPPING: RED EGG OR CHEESE OR ASADO PORK 25-30 MINUTES STEAMING


rice puto: 1 KG RICE SUGAR - 3/4 KILO 1/ 2 CAN CALUMET PANDAN


praline: 1/2 CUP SUGAR 1/4 CUP H20...CARAMELIZE 1 TSP BUTTER 1/2 CUP CHOPPED PEANUT OR CASHEW NUT


burong kanin: COOKED rice salt uncooked fish gurami STORE IN ONE WEEK


kutsinta: 1/2 k rice 3/4 k malagkit i k brown sugar lihiya liquid - 7 kutsarita food color (the healthy one) COOK IN 5 HOURS


buro bawang: peeled bawang vinegar (you may add pepper) STORE IN ONE WEEK


buro camias: green camias salt water STORE IN ONE WEEK


buro mangga: green mango salt water STORE IN ONE WEEK


pichi: 3 cups grated cassava, 2 cups water, 2 cups sugar, 1 tsp lihiya with pandan


leche flan: 1 alpine big, 1 condensed, 10 egg yellow, 1 tsp vanilla. ... 1/2 cup sugar white caramel at 1/4 cup water


;pata tim: 1 pata whole, 1/2 cup brown sugar, dash of pepper, salt & vetsin, 1/4 cup rice wine, carrot, pechay, baguio beans, green peas,,,,,, marinate 2 hours without ref or 6 hours sa ref..dry mushroom- marinate in hot water for 1 hour.......... prito hanggang brown, ilipat sa pressure cooker, 1 pc. star arise, 1/4 cup toyo, 1/4 brown sugar, 4 cups water, 1 tsp. sesame oil
choco icing: 1/2 cup cocoa 1 tablespoon all purposed flour 1 cup sugar 1/4 butter 1/4 cup water 1 can milk


choco cake: 2 3/4 sugar 2 blocks butter 3/4 cocoa 1 1/2 hot water 3 3/4 flours, 2 1/4 tsp soda - sifted 3/4 evap, 3/4 water -combined in one bowl 1 HOURS 20 MINS. BAKING, 20-25 MINUTES PRE HEAT OVEN


iced tea: calamansi concentrate: 1 ounce, liped iced tea 15 bags, grenadine, 2 ounces, sun quick orange 4 ounces, brown sugar, 1/2 cup


french fries: Pre-heat oil in pan and place the frozen kamote & potato banana breaded with flour in the pan


buns: 2 tbsp yeast, 3/4 cup sugar, 1/2 cup lard, 1 tsp vanilla, 1 tsp salt, 4 1/2 cup bread flour plus 1 1/2 cup (for sprinkle) bread flour, 1/2 milk evap


ensaymada, spanish bread or cinnamon: 1 tbsp yeast, 1/2 cup warm water, 1 tsp sugar (DISSOLVE, LET RISE FOR 15 MINUTES). ======= Diluted milk - 1/4 cup, hot water 1/4 cup, sugar 1/2 cup, salt 1/2 tsp ========== 3 egg yolks , 3/4 cup butter COMBINE ========== 4 cups breadflour, 1/2 or 1 cup to sprinkle, 1 tsp bread improver/KNEAD AND LET RISE UNTIL DOUBLE IN BULK. punch down, plater with rolling pin, divide dough. ========== for cinnamon roll, 1 tsp cinnamon, 1 cup brown sugar, roll to sprinkle ==== for ensaymada, with butter to ‘paint’ or spread on the bread.

hotcake: 2 cups all-purpose flour & 1 tablespoon baking powder, SIFTED 1/4 teaspoon salt (fine) & 1/4 cup suger , SIFTED 1 egg well beaten 1/4 cup milk 1 cup water 1/4 cup oil after combining all ingredients, have 1/4 cup measurement for cooking (in a hot pan wiped with oil)


Sauce Vinegar – 2 tbsp, sesame oil – 1 tbsp, salt –1 tsp,oyster sauce 1 tbsp, corn starch – optional, water – 2 cups, sugar –1/2 cup Sio mai Ground pork ½ kg, chopped shrimp 50 grams, chopped mushroom (optional), chopped garlic – 1 ½ tsp, ground pepper ½ tsp, sesame oil- 2 tsp, oyster sauce (optional for 1 tsp), carrot – 1 big, soy sauce 1 tbsp, salt – 1 ½ tsp, corn startch – ½ cup Wrap with pansit molo wrapper Steam for 30 minutes Special pandesal 2 T or tbsp yeast 1 cups warm water dissolve yeast in water. Let rise for 5-10 minutes. Add 1/3 cup sugar & 2 tbsp more. Add the ff. to the mixture to make a soft dough 2 1/3 tsp salt (fine), 2 eggs beaten, ½ cup cooking oil, 1 cup flour all-purpose (unsifted) add 1 cup scalded milk 1/2 cup water & ½ cup milk plus 1 cup warm water 6 cups flour (all-purpose , unsifted) Procedure: Knead and let rise for 1 hour. Dissolve in 4 parts. Form into pandesal roll in bread crumbs. Let rise in 10-15 minutes. Bake at 400 degree Fahrenheit for 10 minutes. Anise white bread Bake at 350 degree Fahrenheit for 30 minutes 2 cups warm water, 1 ½ tbsp dry yeast, 2/3 cup sugar, 1 ½ tsp salt, ¼ cup oil, 6 cups All-Purpose flour, 1 tsp bread improver


Praline: ½ cup sugar ¼ cup water caramelized1 tbsp butter ½ cup chopped peanuts or cashew nuts asado pork ½ kilo ground meat or chopped ¼ cup soy sauce 1 leaf star anise 1 tbsp sesame oil ¼ cup sugar ¼ tsp ground pepper 2 cups water 2 tsp corn starch

pineapple/buko/apple/mango PIE 1 SMALL pineapple, ¾ cup sugar, ¾ cup all-purpose flour,1 cup water,1/4 cup butter, 1 tsp salt crust 2 ¾ cup flour, 2 tbsp sugar, ¾ cup butter, 1 tsp salt (fine), 7 tbsp cold water • you can either bake or deep fry (but add a little flour to crust if you choose to fry).


Polvoron 4 cups toasted flour 2 cups powdered milk 2 cups sugar ½ cup melted butter (golden compound) 5 pcs japan paper (for wrapping) tocino for 1 kilo 12 tbsp sugar or 1 ¼ cups 3 tbsp rock salt 1/8 tsp curing salt 2 tbsp arisado wine pinch of food coloring (red) or 1 tbsp pineapple juice tapa beef or pork ½ kilo beef slice 3 tbsp sugar 1 tsp rock salt seasoning (a little of) to taste MIX ALL. Fridge overnite. Imbotido 1 kilo pork 2 pcs carrots (grated) ½ bell pepper prunes (pasas) 5 tbsp pickles 1 big onion 1 cup all purpose flour 2 tsp salt cheese grated (depends on you how much) 3 tbsp soy sauce 1 tbsp sugar 1 egg lumpia carrots 2 pcs corn 1 can mushroom 3 pcs pork 1/8 kilo corn starch – dissolve in ½ water cup garlic (a little of) yam bean (singkamas..a little of) oil 2 tbsp salt 2 tsp paminta (a little of) brownies 350 degrees Fahrenheit for 25 minutes ½ cup butter, ¾ cup choco powder, 1 cup sugar, 1 tsp vanilla, 1/3 cup all-purpose flour, 2 pcs. Eggs


siopao: let rise 15 minutes, steam for 20-25 minutes commercial dough yeast 3 Tbsp, sugar 1 tbsp, ward water 1 cup or 1 cups for yeast to dissolve. add remaining water to oil mixture. corn starch 1 cups, baking powder 2 tbsp, all purpose flour 6 cups, sugar 1 cup, oil 1/2 cup, salt 1 tsp, water (warm) 1 1/2 cups bread improver 2 tsp (optional)

FILLINGS breast chicken - chopped or pork (chopped) , sesame oil, dash of seasoning, sugar 3 tbsp, salt 1 tsp, corn starch 1/3 cups, knorr chicken cube, celery - chopped, pepper dash, salted egg SAUCE soy sauce, sesame oil, corn starch, sugar, seasoning, salt


Praline : ½ cup sugar ¼ cup water caramelized1 tbsp butter ½ cup chopped peanuts or cashew nuts asado pork ½ kilo ground meat or chopped ¼ cup soy sauce 1 leaf star anise 1 tbsp sesame oil ¼ cup sugar ¼ tsp ground pepper 2 cups water 2 tsp corn starch pineapple/buko/apple/mango PIE 1 SMALL pineapple, ¾ cup sugar, ¾ cup all-purpose flour,1 cup water,1/4 cup butter, 1 tsp salt crust 2 ¾ cup flour, 2 tbsp sugar, ¾ cup butter, 1 tsp salt (fine), 7 tbsp cold water • you can either bake or deep fry (but add a little flour to crust if you choose to fry).


Choco Mousse (5 mixtures) First mixture 5 egg yolks –beat in few minutes ¼ cup water-hot 3 tbsp unflavored gelatin (dissolve in hot water) Set Aside Second mixture (mousse) Melt together ½ cup choco powder, ¼ cup butter, 1 tsp coffee, ½ cup water Cook in low fire Set aside Third Mixture (Froth) 5 egg whites, ½ cup sugar Beat until stiff or frothy Fold in egg yolk mixture Fourth Mixture (Toppings) All-purpose cream (1 box- refrigerated for one hour), 3 tbsp sugar Beat until fluffy Fifth Mixture (Crust) ¾ cup graham crumbs, 1/3 cup butter, 1 tbsp sugar

sushi rice ingredients: 2 cups california rice,3/4 cup water, 3 tablespoon vinegar rice, 1/2 teaspoon fine salt, 2 tablespoon granuled sugar (AFTER RICE IS FRESHLY COOKED, MIX ALL INGREDIENTS.). ========== slice thin lengthwise other ingredients: cucumber (pipino) mango (mangga) crab sticks (sticks flavored with crabs) USE SEAWEED WRAPPER and mold rice with above "other ingredients" using a "curtain-sticks" (small ones) molder. THEN ROLL....and cut with a knife to your desired size.


Rice cake or puto: Ingredients: 2 cups all-purpose flour, 3 tbsp baking powder, 3/4 tsp salt, 3/4 cup sugar, 3/4 cup evaporated milk or milk powder, 3/4 cup pandan water, 1 egg whole (slightly beaten) you may put atop the rice cake slice of red egg or cheese or asado pork Steam itt for 20 to 30 minutes
choco chiffon cake: ingredients: 2 1/4 cup cake flour, 1 1/2 tsp baking soda, 1 cup sugar (ALL THESE sifted) ========= 1/3 cup cocoa 1/2 cup oil 3/4 cup water 7 egg yolk COMBINE ALTOGETHER. THEN BEAT UNTIL SMOOTH. ============ MERINGUE 7 egg white 1/2 cup sugar 1/4 tsp cream of tartar -Beat until frothy but dry ====== THEN MIX MERINGUE WITH THE INGREDIENTS. by mixing, DON'T USE ELECTRIC BEATER. JUST A SPATULA. AND RIGHT SOON, PLACE IN THE ALUMINUM TIN AND PUT IN OVEN. PLEASE DON'T DELAY. BE SURE WITHIN 7 MINUTES TIME AFTER MIXING, YOU IMMEDIATELY PLACE your choco chiffon IN OVEN. ===== NOW WHEN YOUR CAKE IS BAKED, PREPARE THIS ROYAL ICING ingredients 2 cups confectionery (powder sugar - a special kind of sugar for icing purposes) 1/2 tsp cream of tartar 1 egg white 3 drops vanilla USE ELECTRIC BEATER IN MAKING YOUR ICING.


Empanada : 2 cups flour, ½ cup margarine or oil, 1 half tsp salt, 1 ½ tablespoon sugar, 1 teaspoon baking powder, ½ cup iced water (FIRST SEPARATELY MIX SOLIDS FROM LIQUIDS. THEN MIX THEM ALTOGETHER. Design the mixed material like the pearly shell or make a “bread wrapper” out of it, and insert fillings inside before frying - deep fry . Fillings: inside the bread, make these preparations: 1 cup prunes (pasas), 1 kilo pork or chicken, 1 kilo potatoes.


banana wine (We made this during college years ‘Food & Wine’ contest We got the second place. I . I forgot the recipe so I got this, a ‘cut & paste from the internet) : Things You’ll Need: one kilo of banana peels for each subject,cheesecloth,sugar,amonium sulfate,mother vinegar,and baker's yeast Step 1: VINEGAR: slice a kilo of banana peel, add 4 cups of water, then boil, extract the juice of banana peel. decant and filter through cheese cloth.add 3/4 cup sugar and 1/4 Teaspoon amonium sulfate to supplement nitrogen deficiency of banana peels,cool then add bakers yeast,alow to ferment for 8 days.the alcohol content is 9-10 percent. allow to ferment to 27 days at which period 4-5%acidity,bottle and age. Step 2: WINE: Slice a kilo of peel,add 4cups water then boil. Extract the juice of banana peel.decant and filter through a cheesecloth. add 1cup of sugar.Pasteurize,then add 1/4 teaspoon ammonium sulfate to reinforce nitrogen defeciency.cool then add wine yeast.allow to ferment for 8 days.the alcohol content is 11-12 percent.set aside for a month to age. Step 3: SAUCE:Wash and slice a kilo of banana peels(approx. 5 cups,blanch in boiling water for 10 minutes. add 1 cup of water for every 21/2cups of sliced banana peels. blend or mashed then strain through clean cheesecloth.to kilo of banana peel puree, add 12tbsp. of sugar,9tbsp vinegar,salt as desired and powdered spise to flavor. heat and allow to simmer in acovered saucepan for about 10 minutes.Add spiced vinegar syrup to banana peel puree and further heat in boiler,constantly stirring until cosistently thick.

kutsinta: 1 cup flour - 2 cups water 2 cups flour - 2 tablespoon lihiya 2 cups flour - 1 cup brown sugar 2 cups flours - 4 cups water


-0-
Note: I do not eat pork & oyster (religious & health reasons. I eat kosher) so for my recipe, I use chicken and I do not eat oysters or seafoods having shells. Thank you.

FEB 6, 2019, 8:41 AM
Poem for Boy Logro--- It's Free

It’s Free
by Carlo G. Soldevilla
Written on Feb. 9, 2014

I was buying one cup of rice one *Sunday night. The homily I heard through the church's loud speaker, the priest was speaking clear and bright. He shared about the life of Boy Logro.... The latter's adventure to Manila... At first, dishwasher, then rose to become cook, then cook at a 5-star hotel, and later he needed to have a diploma from Recto. The diploma was his passage to work abroad. During those times, having genuine documents...the agencies were not yet so strict...so to speak, no issue of falsification or 'fraud'. And so someone abroad tasted the cooking of Boy that made him become a cook for the King's royal family. He served there in the kitchen with his cooking skills and mastery. One time, the king went to Baguio. Such was Boy Logro's opportunity. Boy had to fly by helicopter from Manila to Baguio to bring the king's food. That was his itinerary. Boy became light and salt of the earth. He gave flavor. He prayed for each dish that he cooked and served. So when Boy Logro's life prospered, he told his wife to buy a passenger jeepney Because owning one (a jeep) that time was a status symbol for one's family. In Nabunturan, Davao del Norte Boy formed a coop where goods are sold at lowest price, and surprisingly, no 'revolutionary tax' required... Where all kinds of people buy, people all around, the good and the nice. Boy built a church and encouraged each one to help. He reasoned it belongs to everyone so it's good if there's involvement of one's self. So the priest continued with his homily...and I found it funny. My motorbike was stationary and I needed to use its center stand..., and I did not leave the cafeteria area hearing the message so lovely... Here comes the Filipino barber offering his services for free. The first customer was Chinese. After the haircut, he took his money to pay but his payment was refused. "It's free," said the barber. The next day, the Chinese came back, brought fruits to the barber's delight. Fresh fruits, so tasty & appealing to the barber's sight. On the following day, a Japanese customer came. After the haircut, the barber said the same. So the next day, the Japanese came back and brought wine because the barber was kind--the integrity of having a good name. Now, here comes the Filipino customer, same rules applied. After the haircut, he learned it was free. The next day, that Filipino customer came back. He brought with him his ten (10) relatives, falling in line....because it's (the haircut) free. ------- *Actually it -my listening of the homily-just happened tonight (Feb. 9, 2014)

Special recipe shared by my friend, Grace whose a nurse:

FEB 7, 2019, 4:37 PM
Sell it at 300 pesos (gulaman): Best gulaman by grace, RN

Mister gulaman – 1 sachet
Milk – 1 big alpine
1 milkmaid
1 pouch nestle cream
Sugat to taste (white)


Procedure:

Stir cold tap water
6 CUPS OF WATER
4 CUPS OF WATER NA LANG
Until boil , fast set.

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