Rojoy's Kitchen

Recently I am in the mood of cooking and baking. My family loves it because there are more choices they can have In the house.

This recipe "binangkal" my family loves it except for the girls they want this less the sesame seeds. For Roger he said I can make this anytime I want. I did brought this to couple Filipino party I been to; my most of them I guess likes this as well.

Anyway here is the recipe:

Ingredients:

2 1/2 cups all-purpose flour

1/4 teaspoon salt

1/2 teaspoon baking soda

2 teaspoons baking powder

3/4 cup brown sugar

2/3 cup water

2 tablespoons oil

1 teaspoon vanilla flavor


Seasame seeds

Directions

1. Sift flour, salt, baking soda, baking powder.

2. Mix brown sugar, water, oil,  and vanilla flavor. ( or add flour mixture in step 1 all at once to the liquid mixture, not little by little). Mix to blend.

3. With a teaspoon, take a but of batter and drop into a bowl of sesame seeds. Pick seasme-seed covered batter and roll between palms to form a round mixture.

4. Drop into prepared tray. Make sure your deep fat fryer or Kawali is full of hot cooking oil but make sure temperature is moderate.

5. Fry in deep hot fat until brown (slightly dark brown). This is crispy outside and soft inside.

Got this recipe from my coworker.
Made to my family one Friday night. They all loved it. YES another recipe added to my cook it again list and to my recipe book.


3 c. flour
1 c. sugar
1 c. oil
2 tbsp. water
1 egg
1/2 tsp. salt
(No baking powder is correct)

FILLING:

2-3 lb. apples, peeled
1/2 c. sugar
1 tsp. cinnamon
1/4 c. chopped nuts
Put flour in a bowl. Add sugar and salt. Add water, oil and egg; mix with pastry blender until mixture forms crumbs. Cover bottom of a greased 9 x 13 inch pan with 1/2 of the crumb mixture.
Prepare filling by grating the apples on the coarse side of the grater. Mix with sugar, cinnamon and nuts. Spread filling over the crumbs in the pan and then cover with the remaining crumbs. Bake at 350 degrees for 1 hour.

Filling:

1/2 k pork or chicken (cut into small pieces or coarsely ground) 1 c. onion (chopped)
1 clove Garlic (chopped finely)
3 tbsps. soy sauce
3 tbsp. Hoi sin sauce (can be find at Oriental store)
3 tbsp. Sesame oil (or crisco is fine
eggs (cut in slice or cubes)
1 tsp. MSG (if preferred)

Filling Preparation

Procedures

Saute garlic, onion in a sesame oil (or Crisco)
Add pork or chicken
Cook till lightly brown
Add water, soy sauce, hoi sin sauce, sugar, ground pepper, (MSG), and corn starch (or corn flour)
Stir until sauce boils
Reduce heat and simmer uncovered for 2 minutes
Remove pan from heat
Add hard boiled eggs
Let cool for 5 minutes



Ingredients:


Dough:

2 cups warm water
2 ½ tbsp sugar (added to yeast mixture)
1 cup sugar (added to the flour mixture)
2 pouch dry yeast
6 cups all purpose flour
2 tsp tbsp baking powder
6 tbsp shortening or butter



2. Make the dough

2.1 Place warm water in a bowl then add the yeast and sugar and mix well.
Leave the mixture for 10 to 15 minutes
2.2 In a mixing bowl, put-in the flour, baking powder, shortening (or lard), and the yeast-
sugar-water mixture then mix well (bubbles should have formed on top by then).
2.3 Knead the combined mixture until the texture of the dough becomes fine. Let the dough
rise by setting it aside for at least an hour (place in the mixing bowl and cover the top ).
2.4 Knead the dough again then cut into individual slices (this will be the dough per
individual siopao).
3. Flatten the dough until a round shape is formed using a rolling pin.
4. Put the asado filling on the middle of the flattened dough and wrap.
5. Place the siopao in a steamer and steam for 15 minutes.
6. Serve hot. Share and enjoy!

Prep time: 20 min
Total time: 5 hour 5 min
Makes: 36 servings

What You Need
36 OREO Cookies, divided
1/2 cup butter or margarine, divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
I made this everyone love it. It was a hit.

1 cup sugar
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 tsp. vanilla
4 eggs
4 squares BAKER'S Semi-Sweet Chocolate

Make It
Heat oven to 325°F. Line 13x9-inch baking pan with foil, with ends extending over sides. Finely crush 24 cookies. Melt 1/4 cup butter; mix with crumbs. Press onto bottom of prepared pan.
Beat cream cheese and sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating after each just until blended. Chop remaining cookies. Gently stir into batter; pour over crust.
Bake 45 min. or until center is almost set. Cool. Meanwhile, microwave chocolate and remaining butter in microwaveable bowl on HIGH 1 min.; stir until smooth. Cool slightly; spread over top of cheesecake. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.