A reader requested for a polvoron recipe so she could sell it and earn a little money from it. It is so easy to make polvoron. There are many variations on it. Here are a few of my favorite polvoron recipes.

First Recipe

4 cups all-purpose flour
3/4 cup powdered milk
1 1/2 cups refined sugar
1 cup butter

1. Prepare the japanese paper for the polvoron molds.

2. In a large wok, toast the flour with a wooden spoon. You’ll know that it’s done when you smell that distinctive cooked flavor. (The flour is now dextrinized).

3. Cool down the mixture.

4. Add the powdered milk and sugar.

5. Cut in the butter with a pastry blender until it is incorporated smoothly into the flour-milk-sugar mixture.

6. Mold into polvoron.

7. Wrap in japanese paper.

8. Store in a cool, dry place.

Yield: around 80 pieces of the standard mould

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Posted: February 26th, 2009 under Baking Recipes.
Comments: 3

The origin of the “whore Spaghetti” was invented by one particular working girl. Another story is that it was the favorite recipe of the girls themselves. Yet another version of the putanesca recipe is that the name is only descriptive. Whatever the origin, the girls love flavors of Putanesca. I usually cook this pasta dish during birthdays or anniversary celebration. It’s so easy to cook.

8-12 cloves garlic
1 onion, chopped
8 tablespoons olive oil
1/2 cup capers
1/2 cup black olives
2 packs tomato paste (each pack is 150 grams)
1 cup water
6 whole tomatoes, stewed and chopped
Basil and Rosemary to taste

-2 cans anchovies in olive oil (no capers) , served separately – use flaked tuyo as substitute
-Parmesan Cheese to sprinkle
-Pasta noodles ( I used green fettuccini noodles for variety)

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Posted: February 25th, 2009 under Pasta, Recipes.
Comments: 4

Chicken A la King is a great snack item for cocktail parties. I remember mom making it when we had teen parties in the seventies. It’s actually simple to prepare and it will surely be a hit when you have merienda parties. Let me share her recipe:

1/2 cup diced Champignon Mushrooms
1 medium sized onion, chopped
4 Tablespoons butter
1 kilo chicken breast, cooked and diced (keep broth for white sauce)
2 pieces pimiento, diced
1 loaf sandwich bread (around 16 slices)
Butter for spreading
parsley
White sauce (see recipe below)
muffin pans

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Posted: February 22nd, 2009 under Recipes, chicken.
Comments: 2

Pancit Molo is one of the favorite soup of my children. I think it’s the garlicky chicken flavored soup that makes it very enticing for children. The recipe is actually quite simple if you don’t make your own wanton wrapper. You can easily buy wanton wrapper at your favorite supermarket.

Follow this recipe

Filling

25 pieces 3″ x 3″ wanton wrapper
1/4 kilo ground pork (lean)
1/4 cup chicken, cooked and chopped (keep the chicken brot)
1 egg
1/4 teaspoon pepper
1/3 cup water chestnuts or singkamas, chopped finely
3 Tablespoons, spring onions, chopped

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Posted: February 20th, 2009 under Site News.
Comments: none

The all time favorite bar cookies are brownies and not just any brownie recipe. There are three types of brownies which is determined on the baking time.

1. Fudgy Brownies- Bake only until a wooden toothpick inserted about one inch from side of pan comes out with a moist crumb. The center of the brownie will often seem unbaked but it will be firm upon cooling.

2. Extra Fudgy – Cool the brownie for only 15 minutes then cover it with aluminum foil and refrigerate.

3. Chewy brownie- Bake until wooden toothpick inserted in the center comes out clean.

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Posted: February 17th, 2009 under Recipes, desserts.
Comments: 4

I think you will agree with me that our Carabao Mango is one of the tastiest fruits we have. Mangoes happen to be my favorite fruit that I often experiment recipes that contain mangoes. An example of which is the Mango Banana Shortcake.

I first came across this mango pie recipe when my neighbor gave it to me as a gift. The taste is just divine. What makes it even more divine is that my neighbor’s name is Divine. One doesn’t need a mixer for this recipe. A good old food blender will do.

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Posted: February 7th, 2009 under Recipes, desserts.
Comments: 12

Palitaw is one of the kakanin delights that mom used to sell in her Sally’s Bake Shop. Palitaw is a small, flat, sweet rice cake made from malagkit (sticky rice) washed, soaked, and then ground. Scoops of the batter are dropped into boiling water where they float to the surface as flat discs – an indication that they’re done. When served, the flat discs are dipped in grated coconut, and presented with a separate dip made of sugar and toasted sesame seeds. Here is a simple recipe you can make.

Ingredients

2 cups malagkit rice flour
3/4 cup water
1/8 cup malagkit rice flour
6 cups water
2 cups grated coconut
1/4 cup granulated white sugar
2 tablespoons sesame seeds, toasted and slightly pounded

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Posted: February 5th, 2009 under kakanin, suman, native rice cakes.
Comments: 1

Traditonal Pancit canton is a dish that signifies long life, can give you luck and at the same time protect you against coronary heart diseases when sauteed in olive oil. Like I mentioned in the previous Pata Tim recipe, Olive oils contain unsaturated fat that are less oxidized compared to regular cooking oil. Oxidized cholesterol from cooking oil sticks to artery walls and form plaques that often lead to heart attacks and strokes.

Whenever I make Pancit canton, I don ‘t have any standardized measurements. Good thing that I attended a cooking session with Dona Elena and they showed how cooking with olive oil is healthier. Here is the Pancit canton recipe:

Ingredients

4 tablespoons Dona Elena Pure Olive Oil
1 piece red onion, medium, sliced
2 tablespoons minced garlic
100 grams pork liempo, cut into strips
100 grams chicken breast, cut into strips
2 pieces chinese chorizo
100 grams shrimps, peeled and deveined
5 pieces Shiitake mushrooms, sliced
1 piece carrot, sliced
2 cups snow peas (sitsaro)
1 piece cauliflower
2 cups cabbage, sliced
4 tablespoons Good life Oyster Sauce
2 tablespoons Good life Sesame Oil
250 grams Good life Pancit Canton Noodles
to taste salt and pepper

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Posted: February 3rd, 2009 under Noodles, Recipes.
Comments: 2