Skip to main content

Malunggay Soup and Oatmeal Bread


Malunngay Powder in the jar tastes less "swampy" than the dried version i brought from Manila.

Oatmeal and Wheat Germ bread, just slightly warmed. My lunch yesterday and i did not feel hungry until 5 pm.


I used 3/4 teaspoon of the Malunggay Powder (standard measuring teaspoon). The jar comes with its own mini teaspoon so use 3 of this.

The soup is a puree of soybeans, celery, carrots and mushroom that i had stashed in the freezer for some 3 weeks now, just reheat it with the Malunggay Powder, add salt and pepper and a small pinch of paprika.


Dried Malunggay my brother made for me to bring to New York, too strong a taste so use gradually and taste every now and then. I am experimenting so i think the jarred version will be more pleasing to those who are first time Malunggay eaters.

Use


Whether you like it or not, it will taste different so learn how to use spices sparingly like i do. I make my own blend of spices from www.spicesage.com, they ship for free when you order at least $35.oo worth of spices and no tax. I never thought spices could taste that good when they are F R E S H. Some of them i will grind fresh like the Caraway, Dill, Coriander, Whole Peppercorns etc., because i don't use them often the way i use fennel, sage, thyme and the others.

The reason why i am hyping about Malunggay is that my mother, who is totally gray haired from nape to forehead is now sporting tufts of black hair growing from the roots. She has been taking Malunggay pills for about a month now, and we just could not believe that she is undergoing some reverse aging of some sort. Her skin is supple at 82, hair thicker and getting darker, i just commented on how smooth her skin was too when i saw her this February, little did i know that she was taking this pills for quite some time now.

So if you are balding maybe you can try this one too.

www.breadmakinglessons.com

*get free Mamon, Mocha Chiffon, Merengue and How to Make Pudding pinoy style upon purchase of the Eboook on breads.

Comments

Popular posts from this blog

3rd Class Flour, What's It All About

For starters i cannot make this Hard Monay if i did not bring any 3rd class flour or soft weak flour to New York. Once i ran out of 3rd class and tried Cake Flour, it turned bad, do not even think of using All Purpose, it will be soft but not chewy as this one made with yes, 3rd class indeed. So third class is hard to find here in the US if you will use that term. You have to say or look for soft wheat flour, that's it, not hard wheat flour, not cake or All purpose but something in between these two. It is easy to find in the Phil., just ask your local bakery suppliers and they know it is Tercera. Tercera is not for bread, bakers use it basically for cookies, cakes and other pastries, but we bakers know how to create bread recipes using part of this flour with the bread flour or hard wheat flour. It makes a softer version of any of your fave breads, with a cheaper price tag. Plus if i own a bakery, i get to use the third class for my cakes and cookies, lowering my food cos

Cutting Pandesal, Baston Style

So how do we really do the Baston style "singkit" cut? First start with a slightly stiff dough, if your dough does not have eggs or eggyolks, a hydration of around 55% is ideal. I have seen bakers use less water, but that will make your Pandesal too dry and dense after 1 day or so so try to keep it slightly on the soft side, but not too sticky. Why? If you use a sticky dough for the Baston style cut, the dough will spread and will have a flat look rather than a rounded shape we are all familiar with. In Tagalog, "lalapad" ang dough so medyo flat ung Pandesal. So after you mix the dough, divide it into 2 to 4 portions if you are mixing  kilogram. Experienced bakers divide their dough into 500 gram portions, i do mine the same way. Flatten the dough, focusing more on the length and not on the height. The height of the dough should be around 2 to 3 inches only. Next, fold the dough while pinching the edges making sure the dough surface

Kape at Pandesal

When someone emailed me about Kape at Pandesal, i suddenly felt home sick. Just these two words. Dipping Pandesal in coffee. Who got this phenomenon or practice started? We all know the colonial Spanish era and Gregorio Zaide mentioned our fondness for idling around in the history books (Juan Tamad and siesta), but for breakfast? Who wants to jump up and down when you wake up? This is the answer. Dunking the warm, crispy Pandesal into hot, steaming coffee. How did this thing start? Who invented it? What made the Pinoys dunk their Pandesal? Maybe the Pandesal in those days are rock hard, or maybe it is one way to sweeten the bread. Baka may alamat dito. Is it because the Pandesal is salty in those days? After all, sal means salt right? The Italians love to dunk their Biscotti in coffee, but the Biscotti deserves it. Seriously, Biscottis if not dunked in coffee can give you a free tooth extraction. But the Pandesal? Okay to some, it cools down the coffee. Don't tell me they