Recipe of the Day

[dorfman]

Oppppsssss...i guess you know the language coz you responded..Anyway, we are here to help each other..exchange ideas..@Jack, I`ll try to ask my sis to look for my recipe book in CebuÂ* so I can post the recipe of meatroll...@kalinaw, like I said, ang nagdala ug bida anang meatroll is imong fillings or unsay sulod sa imong meatroll. Humba ra gyud ang secret niana..

Believe it or not dmantilla, I don't.

[dmantilla]

Okies!!! no probs..If you have some questions regarding cebu recipe just post it here so someone can help you..

[dorfman]

Thanks dmantilla! I apreciate it.

[Jack]

Sorry about that Jack. I really don't understand the language.
I'm going to sit in the corner and keep quiet.

oopppsss! Sorry for that. I thought you're a Cebuano.

Anyway,... the ones in brown colored text are the Cebuano/Visayan Recipes already posted in this thread. I had just enumerated SOME of them. You might also want to go over the previous pages to see these recipes.

If you are looking for any other recipes, be it authentic cebuano recipe or not, just post your inquiry here.
Like what Dmantilla has mention, there are lots of people here to help you...

I hope you would also post some of your recipes here.

[Jack]

Now for the recipe that im gonna post for this day....

Naka-post na ba ta og recipe sa Hopia? Â* ...hhhmmmm....

Hopia

Filling:
1 8-ounce package dried yellow mung beans
1/2 cup sugar, more or less, to taste

First dough:
1 cup Gold Medal all-purpose flour
1/3 cup vegetable oil

Second dough:
2 cups Gold Medal all-purpose flour
3 tablespoons sugar
1/2 cup vegetable oil
1/2 cup water

Glaze:
1 egg, beaten

To make filling:
Soak beans in water overnight. The next day, drain water, cover beans with fresh water and bring to a boil. When beans start to soften, reduce heat and scoop out most of the water above the beans with a spoon. Add sugar. (To keep filling from being too sweet, add a portion of the sugar, then remove a spoonful of beans, cool and taste. Add more sugar if necessary). Continue cooking beans over low heat, stirring often to prevent burning, until beans soften and form a paste. Remove from heat; cool.

To make first dough:
Mix flour and oil together. Set aside.

To make second dough:
Combine flour and sugar. In a measuring cup, combine oil and water; pour into dry ingredients. Mix with a fork, then knead well, until dough is smooth and changes from white to ivory in color. Divide dough in half. Roll out one portion into a square, about 12 inches. Do not flour your work surface; the oil in the dough will keep it from sticking. Dough should be very thin, less than 1/8 inch, and very even. This thinness is more important that the exact shape or size of the rolled-out dough.

Crumble half of the first dough, spreading it evenly over the rolled out second dough. Roll up tightly, like a jellyroll, into a cylinder. Roll cylinder back and forth under your palms, stretching it to 16-inch in length, about 1 inch in diameter. Cut in half; wrap in clean towel and chill in refrigerator about 10 minutes, to absorb excess oil (do not refrigerate overnight; dough will harden). Repeat process with the remaining halves of the two doughs.

Preheat oven to 375 degrees.

Remove one chilled cylinder of dough from refrigerator. Roll back and forth under your palms, stretching cylinder to 12-inch length, about 3/4 inches in diameter. Cut in half. Cut each half into 6 pieces (or 8 for smaller pastries).

Roll each piece into a rectangle. Dough should be very thin (may use a plastic tumbler instead of a rolling pin). Place a heaping tablespoon of filling in center. Gather edges of dough over filling and pinch together in the center. Place pinched side down; pat into a circle and flatten slightly.

Repeat this procedure for all the dough in the refrigerator. Place hopia on an ungreased cookie sheet or on a sheet of foil. Bake 15 to 20 minutes, until bottoms are brown (tops of hopia will still be pale). Remove from oven; brush each hopia with beaten egg. Set oven to broil; return hopia to oven until nicely brown, about 2 minutes. Watch carefully to prevent burning. Makes about 32 hopia.

Approximate nutritional analysis, per hopia (based on 1/2 cup sugar in filling): 130 calories, 6 g total fat, 0.5 g saturated fat, 10 mg cholesterol, 5 mg sodium, 16 g carbohydrate, 3 g protein.*

Just got this via from Honolullo Star-Bulletin at http://starbulletin.com/2001/08/29/f...s/request.html

Here are some pictures:
[img width=336 height=157]http://starbulletin.com/2001/08/29/features/request.jpg[/img]
Hopia is made with two doughs, the first sprinkled atop the other, for flakiness. The two doughs are rolled up, elly-roll fashion, and the roll is chilled.

[img width=321 height=162]http://starbulletin.com/2001/08/29/features/requestb.jpg[/img]
The chilled roll is cut into individual portions and
rolled out into thin rectangles. A scoop of yellowmung bean filling goes in the center, and the sides are gathered up.

[img width=288 height=432]http://starbulletin.com/2001/08/29/features/requestc.jpg[/img]
After 15 to 20 minutes of baking, Conchita Alaya brushes the hopia with a beaten egg, then runs them under the broiler to brown and set the glaze.

[pandisal]

How to make pandesal:




RECIPE

1 tablespoon shortening
1 tablespoon salt
1 tablespoon sugar
1 cup boiling water
1 cup warm water
2 ½ teaspoons dry yeast
5 cups sifted flour

Â* Â* Â* Â* Â* Â* Combine shortening, salt, sugar and boiling water in large mixing bowl. Cool to lukewarm. Add warm water. Sprinkle in dry yeast. Stir until dissolved. Let stand for 5 minutes. Add flour gradually. Turn out on lightly floured board. Knead until smooth and elastic. Place in a greased bowl; brush with shortening. Cover and let rise in warm place until double in bulk – about 1-1½ hours. Punch down and turn out on lightly floured board. Divide dough into 24 equal parts and shape into ovals. Roll lightly in cracker crumbs. Place on greased cookies sheets (spread them apart on the sheet). Cover, let rise in warm place, free from draft, until light – about 1 hour. Bake in hot oven at 42F, for 15-20 minutes or until golden brown.

From
http://dipologcity.com/dipologcookinginsert5.htm


[img width=600 height=400]http://dipologcity.com/120304DplgPandesalAnimeD.gif[/img]

[kalinaw]

oiiiiiiiiiiiiiiii ang recipe sa meat roll eh post na intawon. Malo-oi intawon mo sa taong nag tulo na gyud ang laway (mura airbo)

bitaw gi mingaw na gyud ko ug meat roll last nakung kaon ani mura man ug niadtong koleg dude paku sa CIT.

[dorfman]

Thanks for understanding guys. Here's a recipe I got living in Tx.

Fajitas

Recipe by Y.O. Ranch

1 skirt steak
1 can of beer
1 bottle italian dressing
2 tablespoons veg. oil

2 tablespoons veg. oil
1 large size onion, julienned
1 large green bell pepper
Dash of salt
Dash of pepper

Flour tortillas, heated

1 recipe Pico de Gallo (sorry, chef did not share this part of the recipe )

Combine and marinate the steak, beer and Italian dressing overnight. Remove meat from marinade. Heat oil in skillet and sear meat to get a medium rare interior. Slice against the grain. Set aside.

Heat the other 2 tablespoons of oil and saute onion and bell pepper until wilted. Season with salt and pepper.

To serve, take tortillas and spread veggies in the middle, then add the steak. Top it off with the salsa.

[Galadriel]

An Easy Sylvanna Recipe

[Jack]

Here is an Ampao Recipe. I believe this recipe is not the one famously made from Carcar.
But, im gonna post it anyway.

AMPAO
6 cups rice krispies cereal
3 tbsps. butter or margarine
10 ounces marshmallows or 1 small package of miniatures

Directions;
1. melt margarine or butter in a large saucepan on low heat
2. add marshmallows , mix until everything is melted , remove from heat
3. add the rice krispies and mix .
4. using a buttered spatula, press the mixture into a 13x9x2 inch pan. Cut into 2 inch squares or any size desired when it cools. Best when served on the same day.