Kitchen Adventure

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What do you think of this
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Ingredients
3 1/2 to 4 teaspoonfuls of yeast
1/3 cup of lukewarm water
1 1/2 teaspoonfuls of white sugar
1/2 cup diluted evaporated milk or undiluted whole milk
1/2 cup white sugar
1/4 melted butter
3 egg yolks
2 1/2 to 3 cups unsifted all-purpose flour (after measuring sift flour) grated mild white or yellow cheese, white sugar, softened butter for top or filling

How To:

Dissolve the yeast in the lukewarm water and 1 1/2 teaspoonful of white sugar. mix, then set aside until bubbly. Mix everything together until well incorporated and smooth. Transfer dough into a greased bowl, let rise for one hour, then form into a log, flatten out and fill with cheese and butter (optional), or just coil into a snail shape in a greased pan. If you are making individual cakes, divide the dough in equal pieces, roll into logs and coil or knot and place in greased muffin tins. let rise for another hour, then brush with butter and bake in a preheated 300°F oven for 25 minutes or until lightly brown. cool completely, slather with butter, dust with sugar and top with grated cheese, if desired.

>Ingredients
3 1/2 to 4 teaspoonfuls of yeast
1/3 cup of lukewarm water
1 1/2 teaspoonfuls of white sugar
1/2 cup diluted evaporated milk or undiluted whole milk
1/2 cup white sugar
1/4 melted butter
3 egg yolks
2 1/2 to 3 cups unsifted all-purpose flour (after measuring sift flour) grated mild white or yellow cheese, white sugar, softened butter for top or filling

How To:

Dissolve the yeast in the lukewarm water and 1 1/2 teaspoonful of white sugar. mix, then set aside until bubbly. Mix everything together until well incorporated and smooth. Transfer dough into a greased bowl, let rise for one hour, then form into a log, flatten out and fill with cheese and butter (optional), or just coil into a snail shape in a greased pan. If you are making individual cakes, divide the dough in equal pieces, roll into logs and coil or knot and place in greased muffin tins. let rise for another hour, then brush with butter and bake in a preheated 300°F oven for 25 minutes or until lightly brown. cool completely, slather with butter, dust with sugar and top with grated cheese, if desired.

Ingredients:

· 1 cup munggo (mung beans)
· 3 cups water
· 1 tbsp. vegetable oil
· 1/2 lb. pork, sliced
· 2 cloves garlic, minced
· 1 onion, chopped
· 2 tomatoes, chopped
· 2 pcs. Chinese sausage, cubed (optional)
· 2 cups water or broth
· 1 tbsp. patis (fish sauce)
· salt to taste
· 1 cup ampalaya leaves or substitute spinach or watercress

How To:

First, boil mungo beans in water until soft and easily mashed. Set aside. In a pan, heat oil. Cook pork until it turns slightly brown. Add garlic, onions and tomatoes. Sauté for a few seconds until tomatoes wilted. Stir in Chinese sausage (if using) and continue cooking for another 1-2 minutes. Pour in water or broth and add boiled mung beans. Season with patis and salt to taste. Bring to boil and let it simmer until thick. Add ampalaya leaves or substitute. Cover and remove from heat. Serve hot.

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Ingredients:

· 1 cup munggo (mung beans)
· 3 cups water
· 1 tbsp. vegetable oil
· 1/2 lb. pork, sliced
· 2 cloves garlic, minced
· 1 onion, chopped
· 2 tomatoes, chopped
· 2 pcs. Chinese sausage, cubed (optional)
· 2 cups water or broth
· 1 tbsp. patis (fish sauce)
· salt to taste
· 1 cup ampalaya leaves or substitute spinach or watercress

How To:

First, boil mungo beans in water until soft and easily mashed. Set aside. In a pan, heat oil. Cook pork until it turns slightly brown. Add garlic, onions and tomatoes. Sauté for a few seconds until tomatoes wilted. Stir in Chinese sausage (if using) and continue cooking for another 1-2 minutes. Pour in water or broth and add boiled mung beans. Season with patis and salt to taste. Bring to boil and let it simmer until thick. Add ampalaya leaves or substitute. Cover and remove from heat. Serve hot.