Skip to main content

the color purple


was lucky to have found purple yams on sale today during a quick grocery run for veggies, and was finally able to try making the trending ube cheese pandesal (purple yam and cheese buns)... was quite happy with the results but my taste tester said it could use a little more sweetness so I am making another batch when we finish this one. 
Baking really does make me happy. The anticipation of waiting for the finished product to come out of the oven builds excitement, sinking your teeth into the finished product brings satisfaction of nailing the recipe and the delights of friends and family over the baked good brings warmth to the heart.
I hope to master and perfect more recipes - maybe one day I will be good enough to make it a business!

Ube Cheese Pandesal

Ingredients:

for dough
- 4 cups all purpose flour
- 1tbsp instant yeast
- 1/4 cup melted butter
- 1 cup of warm fresh milk
- 2 tsp of salt
- 1/2 cup sugar
- 1 tbsp of edible oil
- 3 tbsp ube flavored powder for filling: - ube halaya (home made or store bought) - cheese cubes

how to:
- in a small saucepan warm (do not boil, just bring to lukewarm temp) milk, butter, sugar and oil
- remove from heat add ube flavor powder and mix until dissolved
- sprinkle yeast in and let sit for 5-10 minutes until yeast froths
- in a separate bowl mix flour and salt
- pour in milk mixture, mix until just combined and knead until smooth.
- cover and place in a warm area to rest for about an hour until doubled in size
- punch dough and roll into a log, divide into equal parts and roll into balls (size depending on how big you want your pandesal to be)
- flatten each ball and put a teaspoon or so of ube filling and a cube of cheese
- seal and roll into a ball again and coat with breadcrumbs
- arrange in  baking sheet and cover to rest while preheating oven to 340 degrees
- bake for 20 minutes or until slightly browned on the tops
- serve and enjoy!




Comments

Popular posts from this blog

no fruits

Old fashioned sweet and sour recipes that I know includes pineapple chunks, I have no problem with fruit on main course dishes but my picky brother doesn't like fruits in his so I tweaked this recipe for sweet and sour chicken that I found. No fruits just veggies. Baked Sweet and Sour Chicken ingredients: - 2 to 3 boneless chicken breasts cubed into bite size pieces - salt and pepper to taste - cornstarch - 1 bell pepper julienned - 1 medium white onion julienned - 1 medium carrot julienned for the sauce - 3/4 cup sugar - 4 tbs ketchup - 1/2 cup distilled white vinegar - 1 tbs soy sauce - 1 tsp garlic salt how to: - season the chicken cubes with salt and pepper - dredge in cornstarch - flash fry until golden brown, trasfer to a baking dish - stir fry veggies iuntil crisp tender - whisk all sauce ingredients in a bowl and pour oven chicken - bake in a 325 degree oven for 20-30 minutes or until chicken is cooked through mixing in the veggies halfway...

Thai in a jiffy

Probably the thing I love most about traveling is the culinary adventures - the hunt for that ever famous restaurant and finding out what the fuss is all about or just stumbling upon some hidden gem of a food joint with the tastiest most authentic dishes gives me more thrills than finding a bargain at the malls.  A year ago I am fortunate enough to travel to Bangkok Thailand with my family and boy did we eat! me and my dad were even brave enough to snack on fried crickets! yes crickets! I thought it would be icky but when you get pass the fact that they are once moving bugs you get know that they taste like crispy fried shrimps, kind of sweet and crunchy, it was good enough for me! I was kinda missing Thai food and so stumbling upon an instant Pad Thai pack at the grocers I had a quick idea of making a Thai themed Thursday dinner. I decided on making the Pad Thai and some chicken satay - I had once tried to make the peanut dipping sauce from internet recipes but it w...

getting Stuffed!

I my house no leftovers are never wasted - we dress them up or 'reinvent' them into new dishes for the next meal, such is the case when I made these stuffed bell peppers. I had a couple of cups of  leftover rice in the fridge along with a slice of steak and mixed veggie sidings from the steak dinner we had the previous night. I wanted to make it like a java rice but didn't have the turmeric powder needed to color the rice yellow so I used the curry powder I had instead and liked the mild spicyness flavor it gave the rice. Curry Rice Stuffed Bell Peppers ingredients: - 2 large bell peppers - 2 cups of leftover rice - 1 cup cooked sliced meat of your choice - 1 cup cooked mixed veggies - chopped onion and garlic - 1 tsp or more of curry powder how to: - cut the bell pepper in half to make 'cups'  - if you are using the long big ones or if using the round ones have 4 and just cut the tops off, carefully remove the seeds - blanche the bell peppers i...