The Designers Chic

August 30, 2007

PAN DE SAL(Salt Bread)

1 lb plain flour
1 sachet yeast
2 oz butter
2 tbsp sugar
1 1/2 tsp salt
7 fl oz lukewarm water
Preheat oven to gas mark 6. Put all of the dry ingredients in the food processor. Mix in medium speed for to minutes. Mix water gradually. Pulse for further 2 minutes. Transfer mixture to a bowl and leave to rise and doubled in size (approx. 2 hours). Knead. Divide the dough to make 15-20 pieces or divide according to desired size. Roll the dough on the breadcrumbs. Place in a baking tray and leave to rise again for about 30 minutes. Place in the middle shelf of the oven and cook until brown.

August 27, 2007

PANDESAL (Philippine Crusty Roll)

1 1/2 tbsp active dry yeast
3/4 c lukewarm water
2 tsp Sugar Dissolve sugar in water, then sprinkle yeast. Set aside for 5 minutes or until bubbly. 3 c unsifted all purpose flour
1/4 c sugar
1 1/4 tsp salt Combine and sift together.
1/3 c butter
4 eggyolks
1/2 c milk
Cream butter, then add yolks, milk, yeast mixture. Then add this mixture to the dry ingredients. Mix very well and knead for 20 minutes or until smooth and elastic. Set aside to rise until double in bulk. Roll dough diagonally and set aside to rise again in a board dusted with breadcrumbs. Cut into 1-1/2 inch width. Place cut side up in a cookie sheet dusted with breadcrumbs. Let rise for another 30 minutes to 1 hour. Bake at 300F for 15 minutes or until golden brown.

August 24, 2007

Filipino Avocado Milkshake

Stupendous, rich, creamy and refreshing is what a traditional Filipino avocado milkshake is all about.

1 avocado - peeled, pitted, and cubed
5 cubes ice
3 tablespoons white sugar
1 1/3 cups milk
1 teaspoon fresh lemon or lime juice
1 scoop vanilla ice cream

Place avocado, ice, sugar, milk, lemon juice, and ice cream into a blender. Puree until smooth.

August 14, 2007

Beef swiss steak with egg noodles

This is my own recipe, i mean when hubby and I went to Mississippi for my fingerprint interview. We decided to have lunch at the closer restaurant to the US immigration while waiting for our schedule. When i tasted this dish, i remember the swiss steak that I used to prepare for our dinner. but the difference is this one have an egg noodles. So when we get home i told hubby im going to try to fix with this one , and i was lucky because i have all the ingredients that i need. It is so simply and quick to prepare all you have to do is boild the beef first to make it tender then you add 1 can of tomato diced , tomato souce, black pepper, salts, little bit of chilli powder to spiced it up. then wait to let the meat tender and the souce will be thicker.
Hmmm if you guys want to know about this recipe just give me a buzz ok? Soory I can't post the recipe for this one yet because I am in a hurry, hubby has been bugging me to use the pc.

August 12, 2007

Temperature Control Is Important In Food Storage

Controlling the temperature of food is one of the most important aspects of cooking. Bacteria and other microorganisms can grow inside of your food, causing illness and other disease. Not only is it important to cook your food to the proper temperature, but it is also important that your food is stored at correct temperatures. For example, pathogenic microorganisms grow very slowly when the temperature is below 40 degrees Fahrenheit, multiply and grow rapidly between 40 and 140 degrees Fahrenheit and are destroyed at temperatures higher than 140 degrees Fahrenheit. This highlights the significance of appliances with thermometers that give accurate temperature readings. For the most proper readings, appliance thermometers should be liquid-filled or bimetallic-coil. Liquid-filled are the oldest type of appliance thermometer. As the temperature increases, the colored liquid inside rises to the temperature on the scale. Bimetallic-coil thermometers are made of two different kinds of metals. Each has a different rate of expansion. The bimetal portion coils with a pointer stem at the other end. When there is an increase in temperature, the pointer rotates by the coiled element to indicate the temperature. Each of these gauges is effective in measuring the temperature in your appliances.

August 10, 2007

Roasted chicken

Guys if your craving for letchon manok then why dont you try this one its really yummy, i tried this once too and it really taste good. I just copied this recipe from some else blog.

1 chicken (1 1/2 kilo)
1/2 cup soy sauce
1 1/2 tbsp. calamansi juice
1 tsp vetsin
butter or margarine

clean whole chikcken, marinate in combined soy sauce, calamansi juice, and vetsin. set aside for 1 hour. pack in bread stuffing and sew opening. brush with butter. wrap in aluminum foil with tied at the side and the neck pushed inside the shoulder. bake for 1 hour or more (until done) at 325 F. unrwap and continue baking until golden brown.brush occasionally with butter .serve with gravy made from drippings.

August 8, 2007

Beef Adobo

This is a very easy and quick preperation of beef adobo. Its also tasty. But i have ni pictures to share with you guys, kay naka limtan nako ug take pic before namo gi kaon.

1 k. beef, cut into 2"-cubes
1/2 cup vinegar
1/2 cup soy sauce
1 clove garlic, minced
1/2 tsp. salt
1 tbsp. sugar
1/4 tsp. ground pepper
1 bay leaf
10 peppercorns
1/3 cup cooking oil


Combine all ingredients in a saucepan and let stand for 30 minutes. Simmer and cover tightly for an hour or until meat is tender. Drain and set aside. Heat cooking oil in a skillet and brown meat on all sides. Transfer to a serving dish. Pour off all remaining oil from skillet. Put sauce and cook for a few minutes more. Pour sauce over meat and serve. Garnish with tomatoes and parsley. Serve hot. (Serves 6 persons)

August 5, 2007

Chicken calderita

Do you love calderita guys? Hmmm me too i really lov calderita especially the calderita that my mom used to prepare when there is special occasion, and im craving it so much now since i got here in the US im craving with a lots of food specially the calderita. So today i decided to tried to prepare for a chicken calderita for our supper, gladly my hubby like it so much. will he doesnt complain what food i prepare. he will always tell me that its good.

Ok heres the recipe guys if you like you can copy it. Will i also copy this one.

1 chicken (1 kilo)
1 can liver spread or
1 cup letchon sauce
1 small can tomato sauce
3-4 pcs. sweet whole pickles (sliced slanting by, 1/4' think)
1/4 cup pickle sauce
2 bell pepper (red & green, stripes)
3 onions (quarted)
4 frankfurthers or sausage (sliced skabtingly, 1/4" thick)
1/2 head garlic, minced
1/4 cup vinegar
2 tbsp. slat
1 tsp. ground pepper

clean chicken, cut into small serving pieces, marinate in vinegar, soy sauce, salt, pepper, and garlic. let stand for 1-2 hours. drain until a little bit brown. put back fried chicken into vinegar mixture, add tomato sauce, pickles, pickle liquid, onions. cover, when it starts boiling, lower heat and simmer until chicken is tender. add the rest of the ingredients, thicken sauce with liver spread or prepared lechon sauce. cook another 10 minutes.

if you want a more spicy caldereta, add minced silling labayo and more powdered pepper.

August 2, 2007

Easy Pear Cobbler

An easy pear cobbler recipe with butter and cake-like batter, along with fresh pears.

2 to 2 1/2 cups sliced fresh pears
2 cups sugar, divided
4 ounces butter
3/4 cup flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup milk
1 egg
Mix pears with 1 cup sugar and let stand. Put butter in 2-quart casserole and place in 325° oven until melted. Combine all dry ingredients, including the remaining 1 cup of sugar. Mix well. Whisk together the milk and egg; slowly combine with dry ingredients to make a batter.
Pour over melted butter. Do not stir. Spoon pears over the batter. Do not stir. Bake at 325° for 50 to 60 minutes, or until nicely browned and pears are tender.Serve hot or cold with ice cream or whipped cream.

August 1, 2007

Chinky's Puto Bread

2 3/4 cups cake flour
1 1/4 cups white sugar
2 tablespoons baking powder
1/2 cup evaporated milk
1 cup water
2 eggs
1 cup margarine, softened


Preheat oven to 375 degrees F (190 degrees C).

Mix together the cake flour, sugar and baking powder. Pour in the water and evaporated milk and stir well. Mix in the eggs and butter or margarine.

Pour the mixture into molds or muffin pans. Find a baking pan that your muffin pan will comfortable fit in. Pull the oven rack out a little (perhaps 1/4 out of the oven) and place the baking pan (with the muffin pan inside it) on the rack. VERY CAREFULLY pour about 4 cups of hot tap water into the baking pan which holds the muffin pan. Then VERY SLOWLY AND CAREFULLY slide the rack completely into the oven.

Bake at 375 degrees F (190 degrees C) for about 15 minutes or until a toothpick inserted into the center of a muffin comes out clean. Be VERY CAREFUL not to burn your hands with hot water or steam when you remove the muffins from the oven. Top with grated cheese.