Sponge Cake

I love this sponge cake recipe. It is made with eggs, sugar and flour. No leavening needed, the eggs are whipped to create the foam so the cake would rise naturally. The flour has to be sifted two to three times so no lumps would be present and it will be easier to be dissolved and will blend well into the egg mixture. I actually powderize the sugar to make sure it will melt properly and easily. I find this to be easier than the chiffon cake. Sometimes the meringue flops and the cake doesn't rise. This sponge cake is definitely a no fail cake. Easy to follow instructions using the exact measurement to make it a success. Some sponge cake recipes require no butter, I just added the butter because it will taste better. It is completely up to you, if you're not a fan of butter then just omit it from the recipe. Your sponge cake will still be beautiful and will rise as it should. This cake is similar to pound cake and chiffon cake, the process of making them makes it different from each other. For the chiffon the eggs are separated and the whites are beaten to make the meringue, for the pound cake you beat the batter altogether and the cake becomes tight and heavy. I'm comfortable with this recipe, for sure I will always use this often than the chiffon.

The egg white is responsible for making baked goods rise. They act as leavening agent when whipped as they trap and hold air. The proteins in egg white help the rising process of a cake such as a chiffon, angel cake and sponge cake. The albumin creates small bubbles when whipped and the increase in volume thus holds water as well. The ovalbumin helps to curdle during baking helps the cake take shape as the water evaporates.

Ingredients:

6 eggs 

1 1/2 cups flour

1 cup white granulated sugar

1/4 cup butter

2 tablespoons milk

1/4 teaspoon salt

Method:

• Preheat oven to 300 degrees at least for 15 minutes before placing cake. Line 8 inches cake pan.
• Sift flour twice then set aside, melt the butter and add milk.
• Place your eggs and sugar in the bowl of the stand mixer then whisk and melt sugar over a pot of simmering water on low heat until egg mixture becomes lukewarm.
• Whip the eggs until thick and fluffy. Fold the flour in 3 parts then add the butter and milk fold once again until all is incorporated.
• Place batter into prepared cake pan and bake for 25 to 30 minutes until toothpick is dry when inserted. Enjoy this beautiful and easy step by step recipe.

Vegetable Atchara

Vegetable Atchara is one of the dishes my mom used to make for the family. It is a healthy appetizer especially if you have dried or fried fish for the main dish. The common atchara in the Philippines is made from grated raw papaya. I wanted to make it as well here in Jeddah, the problem is I cannot find a papaya in the supermarket. I wanted to mix the grated papaya with these vegetables but ended up with only vegetables and no papaya. I'm happy though with the outcome because I don't have to bring atchara from our home in the Philippines. Stress free while I could enjoy this freshly made atchara here in Jeddah. Next time I find good raw papaya, I promised myself to make it happen.

To avoid the strong effect of acid in the vinegar when eating is to boil the vinegar properly before adding the spices and the vegetables. It is important to add brown sugar to it to balance the acidity of the vinegar. Allow the atchara to sit in the refrigerator at least for one day and in between uses. Papaya atchara is a little bit complicated to prepare because the papaya has to be finely grated, sprinkle salt then massaging it, let sit for at least one hour before squeezing out the juice with a cheese cloth. So, I chose to make this vegetable papaya since the vegetables are available all year round. This is another home sweet home recipe and it's worth a try.

Ingredients:

2 bulbs of garlic

1 big onion 

100 gms. ginger

1/4 kg. carrots 

1/4  kg. ampalaya

1/4 kg. radish

1 piece bell pepper

10 tablespoons brown sugar

1 tablespoon salt

900 ml apple cider vinegar
1 cup water
1/2 cup raisins (optional)

Method:

• Cut up the spices like garlic, onion and ginger into thin slices.
• Wash and cut up all the vegetables.
• Boil the vinegar then add the sugar and salt to dissolve.
• Add the sliced up vegetables then bring to boil 3 to 5 minutes.
• Mix all the vegetables then turn off heat. Do not overmix and do not overcook the vegetables.
• Cool the atsara before transferring to a container. Glass container is best to use, refrigerate and enjoy with your fried food as an appetizer.

Relyenong Bangus

Who doesn't love Relyenong Bangus?

It's a special dish that does not often served on the table on a regular basis because it is tedious and complicated to prepare. The meat of the fish has to be removed and deboned without tearing the skin. Some people cut the fish at the back to remove the big bone and scrape out the meat then sewing the skin back after stuffing in the cooked meat. My way is to pound the meat of the fish to loosen it up then cut the big bone from the opening in the neck and breaking the connecting bone from the tail, this way I can remove the main bone then scraping the meat out without jeopardizing the skin. 

Bangus is the National fish of the Philippines and is also known as Milkfish or Chanos chanos as its scientific name. They are particularly farmed for food consumption in the Philippines. The Philippines are both producer and consumer of Bangus and the best Bangus production and most farmed area is in Pangasinan. The Bangus flourish and grow in brackish water, a mixture of fresh and sea water. The fry or small fish are collected from the shore and sold to fish growers. The fry lingers for two to three weeks ashore then move up to swamp or mangrove area until they become sexually mature and goes back to the sea as their nursery habitat.

The Bangus fish is so good in a lot of dishes. Frying, grilling, soup base are just a few of the dishes most people prepare with Bangus. 

Here's one good recipe for Bangus, the Relyeno.

Ingredients:

1 large Bangus

3 tablespoons oil for sauteing

1 regular size onion,minced

3 cloves garlic, minced

1 regular size potato, cubed

1 regular size carrot, cubed

3 tablespoons soy sauce

1/2 cup green peas

1 small size red bell pepper

1/2 cup raisins

2 tablespoons flour or cornstarch

1 egg

salt and pepper to taste

Method:

• Prepare the fish by removing the scale, gills, gut and intestine out from the opening in the head.
• Pound the fish concentrating on the meat area making sure not to tear the skin. 
• Cut the big bone from the opening, with your hand bend the tail area to break the connecting main bone.
• Once you are sure that the meat are loosened up, pull out the big bone start pushing up the meat towards the opening or scrape it with a long spoon. This is laborious, be ready.
• Refrigerate the empty skin or you may sprinkle salt and pepper to it.
• Cook the meat in a pan with a little water so the tiny bones will be visible and is easy to remove. 
• Once all bones are removed set it aside then prepare other ingredients. 
• Saute the garlic and onion with the 3 tablespoons of oil then add the potatoes until half cooked then add soy sauce.
• Add deboned fish, carrots and all other remaining ingredients.
• Add the flour dilluted in 1/4 cup of water, add salt and pepper, mix then remove from heat once everything are cooked. 
• Add 1 whole egg, give it a stir, make sure the mixture is dry, add additional flour if necessary and cook some more.

• Stuff the cooked mixture back to the empty skin of the fish, make sure all spaces are filled. Deep fry the whole fish cut and serve and enjoy your Relyenong bangus.

Fresh Lomi Noodle

We Filipinos love eating noodles and lomi is one of our favorites. This type of noodle is wider than any other type of noodle and is almost similar to fettuccini pasta. 

On a floured tray

Making it fresh at home is so rewarding as it is always readily available when I need it. I use ordinary all-purpose flour although I've heard that semolina flour is best in making noodle as it does not  have much gluten compared to all purpose flour. I might as well try that soon and see the difference between the two. 

Resting

Anyway as far as I know lomi noodle uses all purpose flour same as other egg noodles like pansit guisado and dried pansit canton. To make this noodle is simply mixing all ingredients then kneading properly to get the right consistency of the dough. The dough must be flattened using the roller pin and folded several times before cutting. It is less work if you have a pasta maker readily available if none you can do it manually also by cutting the flattened dough in layers with a knife. 

Dough is flattened

Pansit guisado and lomi differ in the size of the strands. The lomi is wider than that of the pansit guisado. The texture of the noodle depends on the alkaline solution you put. Lye water or baking soda are used to achieve the texture and chewiness of the noodle. When lye is not available, baking soda can be used by mixing the baking soda in 1/4 or 1/2 cup of water and added to the flour mixture before kneading. 

However when lye water is the option you want to use, you have to add it in the water as you boil your noodle. I always use lye water in making my fresh noodles so I will not have the difficulty in handling the dough because the baking soda makes the dough tougher so handling the dough is a bit tricky.

Passing through a pasta cutter

The ingredients are:
3 cups all-purpose flour
3 whole eggs
1/4 water
1/2 teaspoon salt
6 tablespoons oil, divide in two for boiling water and for the dough mixture
1 teaspoon lye water or (1/2 teaspoon baking soda, optional)

Method: 

• In a bowl, mix all dry ingredients such as flour and salt.
• Add water, oil and beaten eggs. 
• Knead the mixture thoroughly to form a dough.
• Once the dough becomes smooth, cover with a cling film and let rest for 30 minutes to one hour.
• After resting cut the dough into 4 equal parts then pass it through the pasta maker flatten each piece using #1 setting.
• Fold your dough several times sprinkle flour or corn starch every time it gets sticky. Flatten again and again until you get the right consistency. 
• Choose the number setting you want as to the thickness of the noodle you like. I use #3 or #4 setting for the thickness of my dough. 
• Pass the dough through a cutter to your desired setting and arrange them on a floured tray. 
• Boil water in a large pot, be generous otherwise, the water will be sticky and starchy make sure the dough will be submerged properly then add the lye water.
• Boil for just 2 minutes then remove the noodles place them in a colander, rinse the noodles with cold running water then add oil, make sure you coat the noodles with enough oil, you may add more than the recipe suggests to prevent them from sticking together. Your fresh noodle is ready.
• Prepare your lomi noodles or pansit guisado. Yum...Yum... ENJOY...