This is a memorable recipe that my sister, Lorna picked up at one of these local TV cooking shows. I tried it out and I love its simplicity. I think this dish may even be called “Chop Suey”. Of course, I have now eliminated the monosodium glutamate (MSG) or ajinomoto.
Remember, it’s the sesame oil that gives this dish a piquant flavor. Let’s make sure our children eat their veggies!
Posted: September 30th, 2008 under Recipes, Vegetables.
Comments: 1
My breakfast fare always includes the sinagag. The more toasted garlic, the better the sinangag will taste. There are a hundred variations for cooking garlic fried rice. Of course, the main ingredient is always garlic and rice. Below is a recipe that my sister uses in the states.
Posted: September 26th, 2008 under Recipes, Rice.
Comments: none
It’s impossible for you to have never heard of Delifrance, and if you’re one of the few who have never even set foot in that place, let me tell you why you should! Delifrance is perhaps the only French-style cafe in the country that offers not just coffee; they carry a wide array of Western and continental delights, from spiked coffee to gourmet pasta. If you’re not in the mood for an entire meal, Delifrance also offers a whole range of French breads, European pastries, and large clubhouse sandwiches.
Just recently, Delifrance added a new item to their menu – a dish that takes off after the French food samplers that are all the range in Europe now. French gourmet samplers are basically appetizer sets featuring small portions of all sorts of food. Lately, people have been getting French gourmet samplers instead of full main-course meals. Delifrance brought the French gourmet sampler to the Philippines and completely reimagined it through the new Delifrance Tray Couture.
Continue reading…. Delifrance Tray Couture Contest
Posted: September 12th, 2008 under Site News.
Comments: none
8 or 9-Inch Double Crust
1 level cup all-purpose flour
1/2 teaspoon salt
1/3 cup shortening (half butter/half margarine)
1 to 4 tablespoons ice water
Procedure for the Crust
1. Combine flour, salt in bowl. Create well.
2. In the well, add margarine and butter.
Posted: September 8th, 2008 under Baking Recipes, Baking Tips.
Comments: none
The Real Carbonara Spaghetti is not really creamy. The noodles are coated in eggs and cheese. There is another way to cook Spaghetti Carbonara using processed foods at the grocery. This is really handy when you suddenly have guests that arrive. The canned goods comprise of canned mushroom soup, cream, ham, bacon and fetuccine noodles. You are also assured that the taste will come out a best seller. Try this next time when you have surprise guests. Here is the creamy carbonara recipe:
Ingredients
2 cans Creamed of Mushroom Soup (preferably Campbell)
250 ml All Purpose Cream (Nestle)
200 grams sweet ham, in small squares
200 grams bacon, shredded
Spinach Fettucine (400 grams noodles are green and I like the contrast of the white creamy carbonara sauce against the green noodles)
1 head garlic
a dash of nutmeg
a dash of pepper
Olive Oil
1/2 cup parmesan cheese for topping
Posted: September 7th, 2008 under Pasta, Recipes.
Comments: 25
I grew up smelling the sweet aroma of freshly baked cakes and bread as early as 9 years old. I practically grew up baking. My mom started a bakeshop when I was around 8 years old. She named it Sally’s Home Bake Shop after her nickname.
Her inspiration came after watching a movie. She noticed that a lot of moviegoers bought “kutsinta” or “puto”. She started with two product lines only. Then one day as a nine year old girl, I find myself being asked to help around the bakeshop.
I will share a few of her baking recipes. Take note that some of these recipes are quite old-fashioned,dating back to the early sixties. Who knows you might want to try out a few?
Here is a recipe for Sylvannas for the experienced baker. This is not the short-cut method of making sylvannas that one sees online. The recipe is made up of 2 parts: the Cookie and the butter-cream icing.
The Cookie Ingredients
2 cups eggwhites
2 teaspoons cream of tartar
2 cups granulated sugar
1 cup cashew nuts or walnuts
1 cup cake flour
1 Tablespoon Vanilla
Grease Cookie sheet and sprinkle with flour.
Posted: September 5th, 2008 under Baking Recipes, Bread & Bakeries, Sally's Home Bake Shop Recipes.
Comments: 3
There is nothing like freshly baked puto right out of your steamer I always thought puto has to be made always with rice flour. The best texture and taste is using rice flour but I am sure some of my readers overseas appreciate a puto recipe without using rice flour but instead just the plain all-purpose flour. However, you can use rice flour if you can grind some. 
Posted: September 1st, 2008 under Recipes, kakanin.
Comments: 11