Brioche, (Sweet Dough)

1¼ hours 45 min prep

3 loaves

THE SPONGE
1/3 cup warm whole milk (110 degrees F)
2 1/4 teaspoons active dry yeast (Saf Instant)
1 large Egg
2 cups All Purpose Flour

THE DOUGH
1/3 cup refined sugar
1 teaspoon rock salt
4 large eggs, lightly beaten, room temp
1 1/2 cups All Purpose Flour (approx)
3/4 cup unsalted butter, room temp

NOTE: Omit rock salt if using salted butter

1.Combine milk, yeast, egg and 1 cup of the flour in the bowl of a heavy duty mixer.
2.Mix the ingredients together with a rubber spatula, mixing until everything is blended well.
3.Sprinkle over the remaining cup of flour to cover the sponge.
4.Set the sponge aside to rest uncovered for 30-40 minutes.
5.After resting time, the flour coating will crack, indicating that the sponge  is moving along properly.
6.Add the sugar, salt, eggs, and 1 cup of the flour to the mixture.
7.Set in the mixer, using the dough hook, and mix on low speed for a minute or two, just until the ingredients look as if they are about to come together.
8.Then while still mixing, sprinkle in 1/2 cup more flour.
9.When the flour is incorporated, increase the mixer speed to medium and beat for about 15 minutes, stopping to scrape down the hook and bowl as needed.
10.During this mixing period, the dough should come together, wrap itself around the hook and slap the sides of the bowl.
11.In order to incorporate the butter into the dough, you must work the butter until it is the same consistency as the dough.
12.You can bash the butter into submission with a rolling pin or give it kinder and gentler handling by using a dough scraper to smear it bit by bit across a smooth work surface.
13.When it is ready, the butter will be smooth, soft, and still cool- not warm, oily or greasy.
14.With the mixer on medium-low speed, add the butter a few tablespoons at a time.
15.This is the point at which you'll think you've made a huge mistake, because the dough that you worked so hard to make smooth will fall apart- don't worry, don't panic- carry on.
16.When all of the butter has been added, raise the mixer speed to medium-high for a minute, then reduce the speed to medium and beat the dough for about 5 minutes, or until you once again hear the dough slapping against the sides of the bowl.
17.Clean the sides of the bowl frequently as you work; if it looks as though the dough is not coming together after 2-3 minutes, add up to 1 tablespoon more flour.
18.When you're finished, the dough should feel somewhat cool.
19.It will be soft and sill sticky and may cling slightly to the sides and bottom of the bowl.
20.FIRST RISE: Transfer the dough to a very large buttered bowl, cover tightly with plastic wrap, and let it rise at room temperature until doubled in bulk, 2- 2 1/2 hours.
21.SECOND RISE AND CHILL: Deflate the dough by placing your fingers under it, lifting a section of dough, and then letting it fall back into the bowl.
22.Work your way around the circumference of the dough, lifting and releasing.
23.Cover the bowl tightly with plastic wrap and refrigerate the dough overnight, or for at least 4-6 hours, during which time it will continue to rise and may double in size again.
24.AFTER THIS LONG CHILL, THE DOUGH IS READY TO USE IN ANY BRIOCHE RECIPE.
25.STORING: If you are not going to use or bake the dough after it's second rise, deflate it, wrap it airtight, and store it in the freezer.
26.The dough can remain frozen for up to a month.
27.Thaw the dough, still wrapped, in the refrigerator overnight and use it directly from the refrigerator.
28.TO BAKE IN LOAVES: Divide the dough into thirds.
29.Divide each section into 6 equal pieces, and shape each piece into a ball on a lightly floured work-surface.
30.Place the balls side-by-side in a greased loaf pan so that you have 3 short rows, each with two balls of dough.
31.Do the same with the other two pieces of brioche dough.
32.Cover the pans with plastic and allow the dough to rise at room temperature for 2 hours, or until doubled in size.
33.Preheat the oven to 375°F.
34.Lightly brush each loaf with egg wash, taking care not to let the glaze dribble into the pan (it will impair the dough's rise in the oven).
35.Use the ends of a pair of very sharp scissors to snip a cross in each ball of dough.
36.Bake the loaves for about 30 minutes, or until an instant read thermometer reads 200°F.
37.Cool to room temperature on a rack.

NOTE:
Use this dough to make sticky-buns / dinner rolls
or make it as crust for pizza 

Back again....

Sorry for the long absence....will post recipes again from time to time =)

Pandesal

½ cup water

¼ cup evaporated milk

½ cup milk

1 egg

½ cup sugar

¾ tsp salt

5 tbsp softened butter

1 tbsp oil

4 cups bread

3 tsp yeast

breadcrumbs

1 Combine the water, evaporated milk and milk and heat in the microwave for 35 seconds. Add all ingredients (except the bread crumbs) The dough is supposed to be somewhat sticky। Spray two baking sheets with non-stick cooking spray; preheat oven to 375 degrees.
When the dough is ready, scoop out a small amount (about the size of an ice-cream scoop) and roll in bread crumbs in an oval shape; place on baking sheet.
Cover and leave to rise in a warm place until doubled.
Bake for 10 to 15 minutes, until golden brown.

Thai Fried Chicken Wings with Hot-and-Sour Sauce

Makes 4 servings

• 1/2 cup soy sauce
• 1/2 cup fresh lime juice
• 2 tablespoons nam pla (Thai fish sauce)
• 3 cloves garlic, crushed
• 2 fresh red Thai chiles, thinly sliced
• 1 tablespoon sugar
• 2 pounds chicken mini drumsticks from chicken wings or chicken wings, separated at the joint
• 1 ripe mango, cut into 1-inch slices
• 2 teaspoons salt
• Grape seed or corn oil, for frying
• 1/2 cup cornstarch
• 1/2 cup rice flour
• 1/4 cup chopped fresh mint leaves
• Hot-and-Sour सॉस
  

Directions

1. In a medium saucepan, combine soy sauce, lime juice, nam pla, garlic, chiles, and sugar. Bring to a boil over medium heat, stirring occasionally. Let cool completely.
2. Place drumsticks in a shallow baking dish. Pour over soy sauce mixture and toss until chicken is well coated. Cover with plastic wrap and refrigerate at least 1 hour.
3. Meanwhile, in a small bowl, toss mango slices with salt. Let stand 30 minutes.
4. Add enough oil to a deep, heavy-bottomed pot to reach a depth of 3 inches. Heat oil over medium-high heat until it reaches 375 degrees on a deep-fry thermometer. Remove chicken from marinade and pat dry.
5. In a shallow dish, mix together cornstarch and rice flour. Working in batches, dredge chicken in cornstarch mixture and carefully add to hot oil. Cook until crisp, browned, and cooked through, about 10 minutes, adjusting heat as necessary to maintain temperature.
6. Transfer chicken to a paper towel-lined plate to drain. Place hot-and-sour sauce in a large bowl; add chicken and toss to coat. Serve immediately with salted mango and mint leaves.

This delicious recipe is courtesy of Jean-Georges Vongerichten and can be found in his cookbook "Asian Flavors of Jean-Georges।"
लिंक:http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=078324df9eae5110VgnVCM1000003d370a0aRCRD&xsc=eml_tvm_2007_11_12

Pancit Palabok

It is called palabok because the bright orange sauce and toppings make for an attractive garnishing while the term luglug was derived from the sound that the noodles make when the bamboo steamer is dipped in the boiling water.

Ingredients:
½ kilo bihon, soaked in water until softened then drained

Palabok sauce:
¼ cup atsuete seeds in soaked in¼ cup water
2 cups shrimp juice or use shrimp bouillon
6 tablespoons all-purpose flour
½ cup water
patis and pepper

Toppings:
1 cup cooked pork, cut into strips
2 pieces fried tokwa, cubed
½ cup flaked tinapa
½ cup pounded chicharon
2 eggs, hard-boiled then sliced
½ cup boiled and shelled shrimps
½ cup finely chopped spring onions
1 tablespoon fried garlic

Prepare Palabok Sauce:
Strain atsuete then combine atsuete water with shrimp juice in a saucepan. Disperse flour in water then add to the pan. Bring to a boil and cook with constant stirring until thick. Season to taste.Boil water in a pot.

Place noodles in a bamboo strainer or luglugan. Dip in the boiling water and cook until tender but firm. Drain well. Transfer to a platter. Top noodles with sauce. Garnish with pork and tokwa pieces. Sprinkle with tinapa and chicharon, sliced egg, shrimps, spring onions and garlic. Serve with kalamansi.

from filipino heritage site

The Reason of the Season

Holiday Season is fast approaching. Time to bring out the colorful decors and transform our house into that festive mood of christmas. Don't forget Baby Jesus in the manger...the reason why we celebrate this season.

Turon or Banana Fritters

8 lumpia skins
2 large saba bananas, ripe
1/2 cup brown sugar
1 egg, beaten (optional)
jackfruit, slivered (optional)

Peel and cut bananas to fit the wrappers. Use large bananas and cut them lengthwise to make 2 pieces.
Roll banana over brown sugar. If you are using jackfruit or "langka", lay a strip beside the banana before wrapping.
Roll like you would an eggroll. Wet the end flap with a little water or beaten egg to seal.
Deep fry at about 350 degrees until golden brown. It generally takes me 5-7 minutes per batch.

Serve with ice cream or cold drinks.