Category Archives: homemade

Deviled Chicken Drumsticks

Homemade Pandesal

I grew up having free access to this delightful bread roll as it was made and available fresh from the oven twice daily from any corner bakery. The smell of freshly baked bread always enticed me, so I decided to replicate the aroma by making these prized rolls myself.

The recipe below is one modified from that I found at http://allrecipes.com/Recipe/Pan-De-Sal-I/Detail.aspx but after a first attempt resulting in decent rolls but not exactly pandesal (more like monay putok, if anyone knows what I’m referring to), I realized that I did not take into account the different climate the recipe was probably from. The yeast packet said that bread will rise at a room temperature of 80 degrees F – a lot warmer than the current fall temperature of my kitchen. So after some taste and environmental factors, here is the lovely pandesal recipe that made us all happy today.

PANDESAL (Filipino bread rolls)
2 cups warm water (110 degrees F/45 degrees C)
1 packet or 2.5 teaspoons (Fleishmann’s or other) active dry yeast
2/3 cup white sugar
1/4 cup vegetable oil
2 teaspoons salt
6 cups all-purpose flour
1/2 cup breadcrumbs

Put the warm water in a small mixing bowl and add the yeast and 1 teaspoon of the sugar; stir to dissolve. Let stand until creamy, about 10 minutes. To keep warm in cooler climates, place bowl on top of pot (or grill on top of pot) of hot water, but not submerged.
In a large mixing bowl, combine the remaining 15 teaspoons of sugar and the oil and mix until smooth. Add the salt, 1 cup of flour and the yeast mixture; stir well. Add the remaining 5 cups flour, 1/2 cup at a time, until the dough pulls away from the sides of the bowl.
Turn the dough onto a lightly floured surface and knead until smooth, supple and elastic; about 10 minutes. Lightly oil a large mixing bowl, place the dough in it and turn to coat the dough with oil. Cover with a damp towel or plastic wrap and let sit in a warm place until the dough has doubled in volume; about 1 hour. Keep bowl on top of pot with hot water for optimum rising.
Turn the dough onto a lightly floured surface and divide into 4 equal pieces. Form each piece into a cylinder bout 1.5 to 2 inches thick. Using a sharp knife, cut each ‘log’ into 1.5 inch pieces. Place the pieces, flat side down, onto two lightly greased baking sheets.
Preheat oven to 375 degrees F (190 degrees C).
Cover the rolls with a damp cloth and let rise until doubled in volume, about 30 minutes. In cooler temparatures, keep sheets warm by putting on top of pot with hot water.
Top rolls with breadcrumbs before baking.
Bake at 375 degrees F (190 degrees C) until golden brown, about 20 minutes.

Best served with whipped cream that you make at home when you Buy cream chargers cheaply in Melbourne butter and/or cheese.

Mangia!

Crockpot Osso Bucco

1 Reply

6-8 beef back ribs

3 tbsp tomato paste

1 onion, quartered

2 tomatoes

1 tbsp dried basil

1 beef bouillon

3 cups dry red wine, reduced by simmering in a pot to 1-1/2 cups

Combine above ingredients in a 4 quart crockpot, simmer on low for 4 hours. Remove fatty/oily liquid from pot and add wine, rearranging meat pieces as needed. Serve with baked potatoes and cauliflower, and bread for dipping. Mangia!

Summer BBQ Recipes

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Sofrito Rice

4-5 cups cooked rice, preferably cooked the night before

1 bottle Goya sofrito sauce (ethnic section of the grocery)

1 3-pack of Goya chorizos (or other brand), cut into small pieces

1 cup frozen green peas

In a large deep pan, wok or paellera, sautee chorizo pieces in 1-2 tbsp oil until golden and oil becomes red. Add sofrito sauce and simmer for 10-15 minutes. Add rice and mix well with the sauce until rice becomes completely red with no more white areas, adding water if necessary. Allow to cook for 10-15 minutes, mixing occasionally to prevent bottom from burning, until the consistency of fried rice. Season with salt and pepper and add peas at the end. Serves 6-8

Sweet and Sticky Barbecued Chicken

20 chicken wings (or other chicken pieces)
1 bottle dry red wine
2 cups packed dark brown sugar
2 cup soy sauce
4 tablespoons finely grated fresh ginger
1/2 head garlic, minced
Juice of 1 lemon
Salt and pepper

Marinate wings in lemon juice, salt and pepper for at least 2 hours.

Bring wine, sugar, soy sauce, ginger and garlic to a boil in a saucepan. Reduce heat and simmer until mixture has thickened to the consistency of honey, about 1 hour. Preheat grill. Place wings on grill and brush with sauce. Cook, flip and brush with sauce every 4-5 minutes until cooked.

Cucumbers in Vinegar

3-4 cucumbers, peeled and sliced into 1/3 inch thick rounds

1 cup white vinegar

½ cup apple cider vinegar

½ cup fish sauce

½ cup sugar

1 tbsp sesame oil

Salt and pepper to taste

Mix all ingredients except for cucumbers and add sugar/fish sauce or salt as needed. Pour over cucumbers and chill in refrigerator before serving.

Grilled Liempo (Pork Belly)

2-3 lbs pork belly, cut into ½ inch thick strips

Marinade:

2 cups white vinegar

1 cups soy sauce

1 head garlic

2 tbsp whole peppercorns

Salt to taste

Combine marinade ingredients and mix well. Add salt to taste. Marinate pork belly strips at least overnight (two days is best). Grill on high heat until cooked and golden brown and crispy. Serve with spicy vinegar.

Grilled/Baked Eggplant

Grill eggplants or wrap in foil and bake at 350 C for 40 minutes. Unwrap and open up eggplants and spoon sauce over eggplant meat before serving.

Sauce: vinegar, chopped onions, chopped garlic, soy sauce or shrimp paste.

(all photos by Kanako Shimura)

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Category Archives: homemade

Deviled Chicken Drumsticks

Homemade Pandesal

Crockpot Osso Bucco

Summer BBQ Recipes

Beef & Beer Stew