Tuesday, October 28, 2008
3rd and 4th
I had tried putting some pics here with the recipe I posted last time but it didn't work. Might as well do that somewhere else like the 3rd house. That is more pix friendly. This one would be for thoughts really.
Hoteok
Here is another what-went-wrong cooking story.
Last week, my husband had this idea that he can make this simple street food. Or so he thought. ;) Where did he go wrong? Since I'm in no position to be sure, here is my guess. First, he got the amount of sugar for the dough mixed up and ended up with a very sweet dough. Then he just went on to pour all the liquid (yeast mixture) to the flour. It made the dough quite soggy or sticky. To make it worse, we ran out of flour and it never occured to him that the dough might still need some more flour. When the dough looks ready, off to the frying pan. Now here's the last straw, since the dough was a bit sticky, it was hard to put in the filling inside and fry it flattened. We ended up not putting any filling in most of the hoteok. Well, we were able to eat all of it but it would have been better if there has been some filling.
Now, I am still open to trying to make it myself, if only I can find the right ratio for the yeast, flour, water and sugar. Oops! I forgot to mention that we almost fought because of the measurements. The recipe that he got used grams and I had such a hard time consolidating that to teaspoons and cups that I usually use. Talk about heading for disaster in the kitchen.
Last week, my husband had this idea that he can make this simple street food. Or so he thought. ;) Where did he go wrong? Since I'm in no position to be sure, here is my guess. First, he got the amount of sugar for the dough mixed up and ended up with a very sweet dough. Then he just went on to pour all the liquid (yeast mixture) to the flour. It made the dough quite soggy or sticky. To make it worse, we ran out of flour and it never occured to him that the dough might still need some more flour. When the dough looks ready, off to the frying pan. Now here's the last straw, since the dough was a bit sticky, it was hard to put in the filling inside and fry it flattened. We ended up not putting any filling in most of the hoteok. Well, we were able to eat all of it but it would have been better if there has been some filling.
Now, I am still open to trying to make it myself, if only I can find the right ratio for the yeast, flour, water and sugar. Oops! I forgot to mention that we almost fought because of the measurements. The recipe that he got used grams and I had such a hard time consolidating that to teaspoons and cups that I usually use. Talk about heading for disaster in the kitchen.
Friday, October 24, 2008
Ima's Vegetable Bar
It's actually Ima's Gulayan Bar. Gulay is vegetable in Tagalog.
It's a fave vegetarian resto in Puerto Princesa City. Small but intimate setting which offers vegetarian dishes that will surely make you feel less guilty about how much you're eating. Why? Because, it's not like fastfood. You won't worry much about getting those extra pounds and fats even if you order all the stuff in their menu which includes rice dishes, pasta, pizza, quesadillas,sandwiches etc. --all meatless.
They have different fried rice kind with very interesting vegetables and spices. This is a new twist on "typical fried rice" which usually use a lot of meat and ginisa mix. And there's also the rice dishes mixed with tofu and other vegies like fajitas, vege tempura, among others.
If you're not a rice person, you can always have a sandwich which uses bread that is made from their own oven. I've only tasted the spicy bean burger and it didn't fail me. Who say's you can't have bread all the time? ;)
And if pizza is your thing, a 10-inch pizza might just be for you. From the P85 simple one to P150++ of total vegetarian mix will satisfy you tummy.
Aren't you getting hungry yet? Better check this place out if you're in town. You might just change your mind about non-tasting vegetarian food.
Happy eating without the guilt!
It's a fave vegetarian resto in Puerto Princesa City. Small but intimate setting which offers vegetarian dishes that will surely make you feel less guilty about how much you're eating. Why? Because, it's not like fastfood. You won't worry much about getting those extra pounds and fats even if you order all the stuff in their menu which includes rice dishes, pasta, pizza, quesadillas,sandwiches etc. --all meatless.
They have different fried rice kind with very interesting vegetables and spices. This is a new twist on "typical fried rice" which usually use a lot of meat and ginisa mix. And there's also the rice dishes mixed with tofu and other vegies like fajitas, vege tempura, among others.
If you're not a rice person, you can always have a sandwich which uses bread that is made from their own oven. I've only tasted the spicy bean burger and it didn't fail me. Who say's you can't have bread all the time? ;)
And if pizza is your thing, a 10-inch pizza might just be for you. From the P85 simple one to P150++ of total vegetarian mix will satisfy you tummy.
Aren't you getting hungry yet? Better check this place out if you're in town. You might just change your mind about non-tasting vegetarian food.
Happy eating without the guilt!
Saturday, October 18, 2008
Basic Mix and Drop Muffin
Mix and Drop Muffin
(Prep time: at least 30 mins., baking time: 180 C, 15-20 mins.)
I'm not an expert but this made me confident enough to put here. I've tried a couple of muffins before which turned not consistently good. Meaning, sometimes great, sometimes just barely "eatable." This one, has a bit more good "turn out" than the others. Doesn't use a lot of egg, not very sweet, no kneading, friendly for a newbie like me. It's pretty versatile, you can add a lot of different stuff depending on your mood or what the pantry has to offer. Got the recipe from a book in the library.
You will need:
1 package of yeast, active or dry yeast (about 2 1/4 t)
1 C warm water (lukewarm for compressed yeast)
4 T (1/4 C) sugar
1 t salt
1 egg, beaten
3 C regular all-purpose flour
4 T (1/4 C) salad oil
Make the mix.
1. Dissolve the yeast in the water, then add sugar, salt, and egg. Mix.
2. Set aside while sifting the flour.
3. Gradually add the flour and oil to the yeast mixture; beat until very smooth.
4. Set the dough to rise in a warm place, doubling in bulk, for about 30 minutes.
5. Divide the dough into 4 equal parts.
6. At this part, you can opt to mix in any flavor that you want. Choose any from the list below.
The ratio would be 1/4 part of the dough to any of these.
(You can actually have 4 different kinds in one baking.I usually use choco and cinnamon as they are in my cupboard most of the time.)
1 T cocoa powder + 1 T sugar
2 t cinnamon
1/4 C shredded Cheddar cheese
4 T finely chopped nuts
4 T chopped raisins
1/4 C drained crushed pineapple
After mixing in the flavor, drop it using a spoon in a greased muffin pan. If generously heaped on each cup, you'd probably have at least a dozen of 2-in.-thick muffins.
Good for breakfast with some coffee or cocoa drink.
(Prep time: at least 30 mins., baking time: 180 C, 15-20 mins.)
I'm not an expert but this made me confident enough to put here. I've tried a couple of muffins before which turned not consistently good. Meaning, sometimes great, sometimes just barely "eatable." This one, has a bit more good "turn out" than the others. Doesn't use a lot of egg, not very sweet, no kneading, friendly for a newbie like me. It's pretty versatile, you can add a lot of different stuff depending on your mood or what the pantry has to offer. Got the recipe from a book in the library.
You will need:
1 package of yeast, active or dry yeast (about 2 1/4 t)
1 C warm water (lukewarm for compressed yeast)
4 T (1/4 C) sugar
1 t salt
1 egg, beaten
3 C regular all-purpose flour
4 T (1/4 C) salad oil
Make the mix.
1. Dissolve the yeast in the water, then add sugar, salt, and egg. Mix.
2. Set aside while sifting the flour.
3. Gradually add the flour and oil to the yeast mixture; beat until very smooth.
4. Set the dough to rise in a warm place, doubling in bulk, for about 30 minutes.
5. Divide the dough into 4 equal parts.
6. At this part, you can opt to mix in any flavor that you want. Choose any from the list below.
The ratio would be 1/4 part of the dough to any of these.
(You can actually have 4 different kinds in one baking.I usually use choco and cinnamon as they are in my cupboard most of the time.)
1 T cocoa powder + 1 T sugar
2 t cinnamon
1/4 C shredded Cheddar cheese
4 T finely chopped nuts
4 T chopped raisins
1/4 C drained crushed pineapple
After mixing in the flavor, drop it using a spoon in a greased muffin pan. If generously heaped on each cup, you'd probably have at least a dozen of 2-in.-thick muffins.
Good for breakfast with some coffee or cocoa drink.
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