"The duty of a good Cuisinier is to transmit to the next generation everything he has learned and experienced."~Fernand Point

"A cookbook must have recipes, but it shouldn't be a blueprint. It should be more inspirational; it should be a guide." ~Thomas Keller

Friday, August 21, 2015



2 eggs
1/2 cup sugar
1 (.25 oz) pkg. active/dry yeast
1/4 cup warm water
1/2 cup butter or margarine, melted
1 teaspoon salt
1 cup warm milk
4 cups all-purpose flour


Dissolve yeast in the 1/4 cup warm water and set aside. Beat eggs and sugar together with a whisk, add melted butter. (I just melt in the microwave for about 30 seconds). Add salt and warm milk to egg mixture, then add yeast and flour and mix well with spoon. Do not have your melted butter or warm milk hot. It will kill the yeast. Once all ingredients are combined, cover with a dish towel and let rise in warm place for at least six hours or overnight. Two hours before cooking, punch down dough, spray muffin pans, pinch off three pieces of dough for each muffin cup about the size of a walnut. Dip each piece in melted butter. Let rolls rise for about another hour in muffin pans. Cook in preheated 400 degree oven for approximately 15 to 20 minutes or until golden brown. Makes about 18 large rolls. Enjoy!

Source: Country Kitchen, FB



200g cornstarch
1 can (250g) Condensed Milk or
¾ cup Fresh Milk
¾ cup Sugar
1 Tbsp. Vanilla Extract
450g Corn kernel or cream corn
4 cups Coconut Milk
5 Tbsp. grated Coconut, latik or cheese for Topping


1. Pour the coconut milk in a cooking pot and bring to a boil.
2. Add the sugar, condensed milk, and whole sweet kernel corn then stir until all the ingredients are evenly distributed.
3. Simmer for 8 minutes.
4. Combine the fresh milk and cornstarch then whisk until the cornstarch is diluted.
5. Pour the fresh milk, vanilla and cornstarch mixture in the cooking pot and stir thoroughly.
6. Allow to cook while stirring until the mixture reaches your desired thickness.
7. Pour the mixture in a serving tray then arrange and flatten the top using a flat tool such as a wooden spatula.
8. Allow to cool down then refrigerate for at least 1 hour.
9. Garnish with toasted grated coconut, cheese or Latik if available.

Serve cold!



2 cups ordinary rice
1 & 1/2 cups water
3 teaspoons baking powder
1 1/2 cup coconut milk
1/2 teaspoon salt
1 cup sugar (white, refined)
Banana leaves (optional)

1. Soak rice in water overnight.
2. Grind it to form a thick galapong batter. (You can grind rice using a blender)
3. Mix-in sifted baking powder, salt and sugar.
4. Add the coconut milk. Mix very well until the batter is smooth.
(If you will be using banana leaves, heat it first to wilt it and place in the molder.)
5. Pour in the batter to almost 3/4 full of the mold.
6 Steam for 30 minutes or until cooked. Insert a toothpick at the center, if it comes out clean, the puto is ready.

Source: Iloilo Food Trip Blog, FB