Siacoy

This is one of my favorite childhood snacks. My mother was an expert maker of Siacoy but since I was only 5 years old that time I was not interested to know what she was doing, all I wanted to do was to eat and play. To this day I regretted for not getting the recipe from her. I was away and spent two decades abroad and I never bothered asking other favorite recipes from her.. I searched some recipes from the internet because this recipe is not available in local baking books. The recipes are not the same but nevertheless it was succesful

This was an experimental recipe, I was not satisfied with the taste(my Mom's siacoy was much better than mine) but I was glad because the dough have risen perfectly and the siacoy was soft.

SIACOY

Ingredients:
2 cups all purpose flour (1/2 cup flour extra or more for dusting).
1.2 tsp salt
1 tbsp activey dry yeast
1/2 cup warm water
1/2 cup white sugar
1 tbsp. oil
1 1/2 cup cooking oil (for deep frying)

Procedure:

Mix flour, salt and sugar in a bowl.
Dissolve yeast in warm water and set aside for 5-10 minutes until frothy. Stir and add to the flour mixture.Add oil. Mix and knead until smooth and elastic. Form into a ball and placed in a deep bowl covered. Let rise until double in size for about 1 hour. Punch down dough, knead on a floured surface and form into a log. Cut into pieces, Roll each piece to a long stick and twist. Place on on a baking sheet covered and let rise for another hour.
Heat oil in a frying pan, Drop each piece about 2 pcs at a time'don't overcrowd, Cook each side until light brown. Drain and sprinkle with sugar.

Dough after kneading

double in size after an hour

                                                                Punching the dough

                                                              Shaped to a log

                                                                  cut into pieces

Twisted

                                                           Sprinkled with white sugar

                                                                  Finished product

Chicken Inasal (Chicken Barbecue)

 Chicken Inasal

 Lemon Grass

 Achuete Oil

Annato Seeds

This is my first blog post since July 9 due to virus problems in my computer. I missed blogging and also missed posting the different dishes that I cooked for over three months.

This time my recipe is called Chicken Inasal (grilled roasted in charcoal)  I marinated four pieces chicken breasts with wings attached overnight. Marinade consisted of 2 cups of sprite or 7-up, 1/2 cup white vinegar, 2 tbsp. brown sugar, some minced garlic, 2 tbsp. soy sauce, dash of pepper, 1 tbsp. rock salt and 1 small bunch of lemon grass (white portion only). Marinade chicken at room temperature for an hour then keep it refrigerated overnight. The next day, grill on charcoal. Rub with achuete oil.while grilling.

To prepare annato oil: In a small pan heat about 3 tbsp. oil and 3 tbsp achuete seeds. Simmer in medium fire for about 5 minutes. Turn off heat and leave for sometime and stir until the oil turns red in color, let cool and discard marinade.

Note: Lemongrass is optional, if its not available, you can use a thumb-size ginger instead.

Tortang Talong (Eggplant Omellete)

 the broiled eggplant(black color) the peeled eggplant(middle) and the flattened one

Tortang Talong (Eggplant Omellete)

Eggplant is one of my favorite veggies. This recipe is quite easy. The messy part is when you grill and peel the skin off the eggplant. This recipe is a popular Philippine dish. 

Recipe:
3 eggplants (long variety)
1 large egg, beaten
dash of salt & pepper
1/2 cup oil for frying

Procedure

Pierce the eggplant with a fork (3 on each sides). Cook the eggplants in many ways, you can broil it on a grill or open flame or by boiling until eggplant is soft. Turn eggplants on every side to char the skin until wilted. Cool the eggplants before you peel off the skin, retain the stem for easy handling during frying.

Flatten the eggplant by fork, set aside. Beat egg and season with salt & pepper. Heat oil in a medium pan. Dip each flattened eggplant one at a time in the egg mixture and slowly slide it into the pan. Fry until golden brown on both sides.