From the monthly archives: January 2005

putong puti

1/1/08 Update!: The new recipe can be found by clicking right HERE.

another guest was asking for the putong puti recipe. i am posting a simple one here as i’m putting it in the cookbook.

The simplest putong puti is made by soaking some rice in water overnight. Grind it with the water in a blender to make a thickish batter, then add a bit of baking powder (about 1/2-2/3 teaspoon for every cup of rice), sugar and optional salt. Pour batter into brioche tins or other mold (spray with cooking spray first) and steam for 15-20 minutes. You can also add an egg (gives more lift, gives color), top it with cheese and/or salted duck egg. there are many more variations which i won’t go into here.

Putong-puti the way it’s made traditionally is a bit tedious to copy in the home. You’d have to soak rice (preferably year-old rice called laon), then divide it into parts. One part is allowed to ferment with sugar for several hours while the rest are allowed to dry. Then everything is combined once again with the rest of the ingredients and allowed to ferment for several more hours, after which it is ready to be steamed into puto. If you are willing to experiment with this recipe, e-mail me at stefoodie[at]gmail[dot]com and we can talk about it. Thanks.

 

Bong, Eric and Jeff – the dream team

 

 

Recipe later.

 

http://www.fornobravo.com/VPN/VPNspec.html

http://www.lacozza.com/asspizza.htm

http://www.theartisan.net/faux_pas_the_seventh.htm

The Artisan also has several articles correcting various faux pas committed in several other publications.

would that a brick oven were possible in my very own backyard….

 

neapolitan pizza

 

Aisa made this fancy dress for her doll.

 

daddy shoveling the driveway

the deck

 

christian is eric and bethany’s son — eric is/was bong’s co-worker

 

our snowy town

 

 

Classic dinner rolls people were talking about on mixer-owners.

http://www.taunton.com/finecooking/pages/c00128_rec01.asp

http://www.taunton.com/finecooking/pages/c00128.asp

Cannot have enough “dinner roll” recipes — my kids love them, besides the traditional Filipino pandesal.

 

At our wedding reception, individual beef wellingtons were served. I’ve never attempted to make them, but seeing this recipe inspires me. Maybe I will, one of these days:

http://www.taunton.com/finecooking/pages/c00196_rec01.asp

 

http://www.thecatholicspirit.com/archives.php?article=3267

 

Give More Credit to Prolific Parents

Washingtonpost.com is annoying. The only way you can read the article linked above without having to register your information at their site is to do a Google search for “social security prolific” and click on *that* link.

Family, Not Wealth, Is Natalists’ Ambition