Master the Art of Filipino Cooking.....what was I thinking???
Everyone has their own perfect recipe for all the numerous regional delicacies. The goal of this culinary journey is not to make the "perfect" recipes but to experience the process of recreating & reconnecting to my Pangasinan & Ilokano roots. Some of the regional delicacies are infused with so much salt, sugar & fats so eating in moderation is the key.
Being dubbed by my Dad as the "experimental" cook in the family, I will "experiment" with other healthy alternatives/ingredients while keeping the familiar flavors of the dish. It is my hope that you will "experiment" along with me. I need all the FEEDback (pun intended) I can get.
Everyone has their own perfect recipe for all the numerous regional delicacies. The goal of this culinary journey is not to make the "perfect" recipes but to experience the process of recreating & reconnecting to my Pangasinan & Ilokano roots. Some of the regional delicacies are infused with so much salt, sugar & fats so eating in moderation is the key.
Being dubbed by my Dad as the "experimental" cook in the family, I will "experiment" with other healthy alternatives/ingredients while keeping the familiar flavors of the dish. It is my hope that you will "experiment" along with me. I need all the FEEDback (pun intended) I can get.
Got so excited about my journey, I checked out whatever I had available in the pantry and then....
FLASH BACK > High School, Baguio (70s). I was a home economics flunky.
Mom was physically ill during my teen years and Dad was busy with college (utilizing his VA educational entitlement) as well as caring for Mom. Food was always prepared for us so my hands-on cooking experience was very limited. We left the Philippines in 1973 six months after President Marcos declared martial law.
I managed to embrace this passion for cooking & baking in my 20's. It was fun because I had friends & colleagues that enjoyed and/or were willing to sample my creations. Good, bad, or indifferent, it was free.
Here goes....my recreation of Dad's puto recipe with what I had in the pantry:
2c buttermilk pancake mix
4T Splenda brown sugar blend
1T baking powder
pinch of vanilla & salt
1can coconut milk (13.5 fl oz)
~ Mix all dry ingredients first then add the coconut milk.
~ Scoop 2T mixture into the custard cups
~ batch of three > steam 10 -15mins (use the toothpick check)
(12 servings)
***First attempt (middle photo)
~ first batch of three > > > FAIL - got soggy
~ brown color > FAIL
~ remaining 9 were fairly decent (middle photo) & OK according to my taste buds
***Second attempt (right photo)
~ changed to cane sugar instead of the Splenda brown sugar blend
(the color should be white)
~ lined the streamer trays with banana leaves (from Mom's garden) so that the water does not boil over into the custard cups
~ made sure that the water is boiling before putting the cups onto the streamer trays
~ the result was better than the 1st attempt but the texture & taste not quite like Dad's recipe.
So what's missing? The search is on......
Steamed Bisquick Puto
Very nice, love seeing I am not the only one that has the odd recipe that doesn't turn out.
ReplyDelete@Medifast Coupons ~ being dubbed by my Dad as the "experimental" cook in the family, I learn to accept my cooking mishap as one step closer to an edible food creation. Stay tuned for more laughs & fun as my journey continues to experience my culture & food.
ReplyDelete@Camelia ~ thank you for the invite & kind words. I will look at your site. Since Petitchef is a french based cooking portal, I don't know if my recipes on Filipino dishes fit in.
ReplyDeleteMy tita loves making this esp pairing it with dinuguan.I saw your blog from the foodie blog roll and I like what you have here.if you won't mind I'd love to guide Foodista readers to this post.Just add the foodista widget at the end of this post and it's all set, Thanks!
ReplyDeleteI am amazed that you have the time to experiment. My Broccoli & Cheese soup in my Vita Mix was a flop. Taste bitter and the kids are complaining that the house stinks. ROFL Oh well...we'll try another soup again. In the meantime, I'll just stick to the smoothies.
ReplyDelete@Alisa thanks for your invite and kind words. I have just joined Foodista and added the widget at the end of the post. Hope you will join me in my culinary journey to experience my culture & food. MANGAN TAYON (Let's Eat)
ReplyDelete@Mimi, yay ~ we are both "experimental" cooks. Finding the time is easy, we have to eat something anyways..LOL
ReplyDeleteHere one of my Dad's cooking tip for slightly burned (not crisp) & bitter taste, squirt fresh lemon juice. Lemon juice has saved some of my food creations. Doesn't hurt to try. I love broccoli & cheese but I cook it the old fashion way > on the stove top. (^-^)