Recipe of the Day

[Galadriel]

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thanks jack ...now the problem is, where to get nigari?

[annais]

my momma's balbacua

Ingredients:
2 pcs tiil sa baka
1 kilo laman ng baka
3 tb. spoons ng lamas (cooked)
3 tb. spoons ng aswetes seeds
1 cup (bugas) rice ng giniling
10 pcs siling labuyo (more if you want it really hot)
salt and pepper to taste
MSG (ajinomoto) - optional
salt and pepper to taste

Procedure:

A) HOw to cook lamas!
1 kilo sibuyas dahon ung white part lang ang gamitin. dukdukon unya prituhon sa
small amount of oil sige ukayon para dili masunog slow fire lang until golden
brown 1/2 kilo garlic balatan and then dukdukon pud. prituhon gihapon sa small
amount of oil slow fire.. cook separately from sibuyas... until golden brown in a separate clean frying apn place about 3/4 cup of vinegar.. (apo vinegar if
possible but any cane vinegar will do) then place pritong sibuyas dahon and garlic and mix well. after yun lang ang lamas na gamitin wala ng iba pa. ang sobra ilagay sa jar sa ref... viable for six months ang lamas...

B) How to get the red color sloution of aswetes...
ang seeds ibabad sa tubig tapos i-squeez daw.. sabaw lang ang gamitin.

C) how to use bigas...
ang 1 cup ginaling na bugas i melt sa tubig.. make sure walang lumps.. pampalapot yan...

d) how to cook Balbacua..
Pakuluan ang tiil then itapon ang tubig... Add clean water ule then pakuluan
add all teh ingredients then pressure cook for 45 inutes then add the laman and
iluto until tender na ang meat.

[Jack]

@Mama Galadriel: Nigari daw is Magnesium Chloride. Check this link: http://www.soymilkmaker.com/coagulant.html

@Annais : I have printed and filed your Balbacua recipe. Tnx.

[Jack]

how about my Quesong Puti! Can anybody give or post here a recipe? Tnx.

Oi! Hapit ko kalimot...

Can anybody give me or post here a recipe of Quesong Puti?

My wife loves this very much. I used to buy this at Dana Public Market katong na-assign pa ko sa Carmen. Pero naa naman ko nag-work sa Consolacion ron, layo na kaayo ang Danao.

Kita man god mi sa Channel 13's "A Taste of Life". Ang part na nakit-an namo is padulong na human og buhat sa kesong puti. I hope naay iStoryan nga nakakita atong episode for the other Sunday aron ma-post diri.

With this posting, im hoping that i could make myself my own Homemade Quesong Puti.

Thanks in advance.

May'n'tag naay maka-post oi!

[Galadriel]

Kesong Puti

Origin: Laguna



Kesong puti is made from the freshest carabao milk. A coagulating agent, either vinegar or rennet (part of the cow's stomach), is added to the milk to harden it. A small amount of salt is added to the mixture to give taste.

This cheese is not pasteurized, meaning it's not cooked. Cheese tastes a lot better if done that way. The trick is to sift the mixture in cheesecloth for about six times.

The cheese is then molded to medium-sized cubes, wrapped in banana leaves and stored in the freezer. Kesong puti has a shelf life of one week. It actually tastes like cream cheese with a tinge of saltiness.

[Galadriel]

NAME: KESONG PUTI (White cheese)

Country: PHILIPPINES

AREA OF ORIGIN: Sta Cruz, Laguna, San Miguel, Bulacan, Cebu and Samar Provinces

AREA OF PRODUCTION: Laguna, Bulacan Cebu and Samar provinces

ORIGIN AND HISTORY: This cheese originated from the Carabao milk production area.

Manufacturing methods spread from Sta Cruz, Laguna, San Miguel and Bulacan to the Cebu and Samar provinces, where Carabao milk is also produced.

DESCRIPTION AND CHARACTERISTICS:

Raw material: Swamp buffalo (Carabao) and cow milk

Type: KESONG PUTI is a soft fresh cheese.

It has a rectangular or circular s-Tape and its weight is 50 to 100 g. Its body is white and has a slightly sour and salty taste. It has a close texture.

Consistency: Soft

Composition: unknown.

TECHNOLOGY: Two different technologies exist depending whether heat is applied or not and also. on the type of coagulation which is used.

1) No heat treatment is applied

If milk is not subjected to any heat treatment, a piece of abomasum and some whey from previous batches are added to it. In this case, coagulation takes 2 to 2.5 hours at room temperature. After coagulation, coagulum is removed from the vat to a container, it is salted, stirred and put into moulds. Moulds are usually made from bamboo or tinned can lined with banana leaves. When this technology is used, cheese weight is 100-120 g.

2) Milk is subjected to heat treatment

milk is heated to 70-95°C for 10-12 minutes. No starter is used. One litre of vinegar for 10 litres of heated milk is added as coagulant. Coagulation takes 30-40 minutes at 70-90°C. Subsequently, coagulum is moulded and cheese is salted in brine once the curd is firm enough to be taken out of the mould. The weight of each piece of cheese is 25-30 g each and it is wrapped in banana leaves.

REMARKS: The shelf life of this cheese is 4-5 days at room temperature and up to 2 weeks in refrigerator. KESONG PUTI is usually consumed in sandwich or instead of meat for breakfast. Its manufacture is not subjected to any general regulation. KESONG PUTI is also called QUESIYO in Visayas Provinces.

[Galadriel]

mao ra intawn ni nigawas sa akong recipe search...not much help though

[Jack]

Tnx Mama Galadriel. :o I was just actually looking for the ratio of Milk to Vinegar and Salt; and a few basic procedures.

...And you just posted everything i need to know.

NAME: KESONG PUTI (White cheese)

2) Milk is subjected to heat treatment

milk is heated to 70-95°C for 10-12 minutes. No starter is used. One litre of vinegar for 10 litres of heated milk is added as coagulant. Coagulation takes 30-40 minutes at 70-90°C. Subsequently, coagulum is moulded and cheese is salted in brine once the curd is firm enough to be taken out of the mould. The weight of each piece of cheese is 25-30 g each and it is wrapped in banana leaves.

Salamat kaayo.

[Jack]

Here is a recipe i found at Ferna website (http://www.ferna.com.ph/recipes/index.htm)

FERNA MOCHA TIRAMISU

CAKE
Ingredients
Vegetable oil------2/3 cup
Egg yolks------8 pieces
Water------1 cup
FERNA PRIMERA MOCHA FLAVOCOL------1 tbsp.
Cake flour------14 ounces
Granulated sugar------14 ounces
FERNA BAKING POWDER------4 tsps.
FERNA Iodized Salt------½ tsp
FERNA IODIZED SALT------1 tsp.
Egg whites------1 cup

PROCEDURE
1. Preheat oven to 3500F.
2. Line 2 cake pans, 10 inches in diameter with parchment or greaseproof paper. Set aside.
3. Sift cake flour, one-third of the sugar, FERNA BAKING POWDER and FERNA IODIZED SALT three times. Set aside.
4. Whip egg yolks and vegetable oil together just until combined. Stir in water and FERNA PRIMERA MOCHA FLAVOCOL.
5. Add the sifted dry ingredients into the egg yolk mixture then whip on high speed for 1 minute. Set aside.
6. In a separate bowl, whip egg whites and the remaining sugar until stiff but not dry.
7. Carefully fold in the meringue into the egg yolk mixture. Divide the batter into the prepared pans.
8. Bake for 30 to 45 minutes or until cakes spring back when lightly pressed in the center.
9. Invert the pans on a rack and allow the cake to cool in the pans before unmolding.

FILLING

Ingredients---Quantity
FERNA CLEAR & UNFLAVORED GELATINE------1 tsp.
Sweet marsala------3/4 cup
Egg yolks------3 pieces
Sugar------3 ounces (85g)
Heavy cream------1 cup
Mascarpone or cream cheese at room temperature------8 oz. (225g)

PROCEDURE
1. Sprinkle FERNA CLEAR & UNFLAVORED GELATINE on top of 1/4 cup Marsala. Set aside.
2. Combine egg yolks, sugar and the remaining wine in the bowl of the mixer. Set over a bain-marie and whisk constantly by hand until it has thickened to a consistency of a sabayon. Remove from heat and place on the mixer with the whip attachment. Whip the egg mixture at medium speed until it cool to touch. Chill.
3. Whip the heavy cream to stiff peaks. Set aside. Gradually stir in the egg mixture into the soft Mascarpone cheese, followed by the whipped cream. Heat the gelatine mixture to dissolve. Quickly stir the gelatine to a small portion of the cream mixture to temper it. Still working rapidly, add this to remaining mixture.

For brushing the cake: 3 cups strong coffee
For topping: whipped cream, unsweetened cocoa powder and chocolate
Curls

TO ASSEMBLY
1. Slice the cake in half.
2. Cut 10 inches diameter cake board and wrap with aluminum foil.
3. Insert the wrapped cake board in a 10 inches cake ring or a spring form pan.
4. Put one layer of cake on top of the cake board. Brush the cake generously with coffee.
5. Top with 1/2 of the filling of the Mascarpone filling. Sift cocoa powder over the filling.
6. Generously brush the second layer of cake with coffee and place the coffee side down on the cocoa powder and brush coffee on the other side. Place the remaining filling on top. Top with whip cream then dust top with cocoa powder.
Garnish with chocolate curls and whipped cream.

Enjoy!

[Jack]

And another one from Ferna again....
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FERNA PINEAPPLE BARS

CRUST

Ingredients
All purpose flour------1 3/4 cups
Brown sugar, packed------1 cup
FERNA BAKING SODA------1/2 tsp.
Quick cooking oats------1 1/2 cups
Butter------3/4 cup
FERNA VANILLA POWDER------Pinch

FILLING

Ingredients
Crushed pineapple------2 1/2 cups
Sugar------1 cup
Cornstarch------2 tbsps.
Quick cooking oats------1 1/2 cups
Butter------3/4 cup
FERNA VANILLA POWDER------Pinch

To make the filling, place all the ingredients in a saucepan, stir over medium fire until consistency of pineapple jam, set aside.

To make crust topping:
1. Preheat oven to 3500F.
2. Sift flour and FERNA BAKING SODA three times, set aside.
3. Cream butter and sugar for 10 minutes at speed of 4.
4. Stir in dry ingredients at low speed.
5. Fold oats manually, mix until crumbly.
6. Firmly pat half of the mixture into greased 10 x 15 x 1-inch baking pan.
7. Spread the filling over the base. Sprinkle with remaining crumb mixture.
Bake for 25 minutes. Cool and cut into bars.
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Invite me nalang kung makaluto mo ani ha! Aron makatilaw sad ko. He-he-he!