Friday, 30 December 2011

Pork Sisig for Noche Buena

This is the 5th pork sisig recipe we posted in our blog.  This is by far the most delicious of all 5 pork sisig recipes we have and I don’t need to add mayonnaise anymore :-) also, it is not greasy as some of our pork sisig and most of the pork sisig around. It is also meaty because of the pork tongue we added (It was Frederick’s idea)

We served this during the Noche Buena.  Try it for your Medya  Noche

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Pig face – 1 whole (ears, snout, cheeks, etc)
Pig ears – 2 pcs
Pig Tongue – 1 pc
Pig’s brain – 100 grams
Chicken Liver – 250 grams
Garlic, crushed and coarsely chopped  - 15 large cloves
Red Onions, chopped = 2 large
Fried Shallots – ½ cup
Salt – ½ tsp
Red hot Chili, chopped – 3 pcs
Magi Savor liquid seasoning – to taste
Sesame Oil – 1 tsp
Vegetable Oil – 1 tbsp

Silver Swan Soy Sauce
Freshly squeezed calamansi Juice – 10 pcs
Garlic, crushed and minced – 5 cloves
Ground Black pepper – ¼ tsp
Magic Sarap

Cooking Procedure:

1.  Clean and cut pig face into smaller parts then boil them including the tongue, and ears for 5 minutes in the pressure cooker (start timing it from the moment the cooker whistles).  Drain and pat dry.
2.  Combine all the ingredients for the marinade and marinate the boiled pork in it overnight
3.  Drain pork and reserve the marinade.  Roast pork until it turned brown and crispy. Chopped into small pieces (¼  x ¼ inches).
4.  Put the brain in a plastic bag and seal it.  Place it in a boiling water and boil it for a few minutes until the brain is no longer bloody red.  Set aside.
5.  Simmer at least 1 cup of the pork marinade.  Adjust the taste with salt and/or calamansi juice if needed. 
6.   Add the chicken liver and let it simmer for 2 minutes.  Transfer it to a blender.  Add the pig’s brain and puree it until you get a smooth consistency.
7.  Heat the oil on a grilling pan then sauté the garlic in it until the garlic turned brown.  Add the chili, salt, and half of the onion.
8.  Add the chopped pork and fry for 5 minutes under medium fire.  Add the shallots and continue to stir.
9.  Reduce fire and mix in the pureed liver-brain mixture to the pork.  Stir.  Add the maggi savor liquid seasoning.  Adjust the taste if needed.
10.  Remove from fire and top with the rest of the chopped onions.

No need to add mayonnaise :-) 

 © Fresha-licious (29December 2011)

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You can also try our other pork sisig recipes:

You can also try our other sisig recipes :

1. Pork Sisig for noche buena 
2. Pork Sisig III
3. Pork Sisig II: Frederick's Version
4. Pork Sisig

Thursday, 29 December 2011

Baking Ingredients: Water & Other Liquids

WATER & OTHER LIQUIDS  are the second largest ingredient in bread process and are an indispensable component in baking.  Hydration of flour and other ingredients is the start of the baking process.  This activates the chemical process among ingredients to produce the key elements to baking a good bread, biscuit, cakes, etc.   During hydration, the water is absorbed by the flour thereby setting off the development of the needed gluten network and promotes the gelatinization of the starch which results in the basic structure  as well as texture of the baked goods (bread, biscuit, cakes, and others) as well as stability, and extensibility of the dough in bread making.  In bread making for example, the glutenin and gliadin absorb the water or any liquid used during the hydration process which will later on leads to the development of the gluten network responsible for trapping gas making the dough to rise thereby giving the bread its volume.  Some of the liquids also combines with the starch in the flour in a process called gelatinization, this wetted or gelatinized starch attached itself to the gluten network during the mixing process resulting to a uniform, pliable, plastic like substance called the dough, which when heated up forms the crumbs of the bread.

Please check  Baking Ingredients: Flour  and  BREAD BAKING: Understanding the Main Ingredients and Their Functions in Bread Baking   for a more detailed explanation on this topic.

Liquids also dissolve the sugar and salt thereby contributing to the moisture of the baked goods.  It also activates  the leavening ingredients (baking powder, baking soda, and yeast) to react to form carbon dioxides which will later on be trapped within the gluten network of the dough or batter making up the volume of the baked breads. For further explanation on this process, please refer to Baking Ingredients: Yeast   and Baking Ingredients : Baking Powder and Baking Soda     

In cakes, liquid creates steam when the cake is heated making it rise and reach its full volume.  It also promotes coloring, add flavor and richness.  Liquids required in every cake, bread, or pastry formula may come in the form of water, liquid milk, juices, eggs or any ingredients that contain water.

Too Much or Not Enough Liquid

Liquids also contributes moistness to the texture as well as to the mouth feel of the baked goods.   The right amount of water  or liquids should be added to the bread or cake formula.  In Bread baking, too much liquid results in a denser, stickier, flatter loaf with less regular holes in it. not enough liquid  on the other hand restricts the expansion of the dough and results in a tight, dry, hard loaf. 

In cake baking, not enough liquid will render the cake tough, dry, and crumbly.  Too much liquid on the other hand will result in soggy crust, shrinkage or caving in (on either sides or top of the cakes)  It also affects the stability of the oil-in-liquid emulsion of the batter (mixing of all the ingredients of the cake including the liquids and oil forms a cake batter which is the result of an oil-in-liquid emulsion in which all of the ingredients are evenly dispersed).  In certain instances, such as addition of too much liquid or adding it too rapidly, a loss of the oil-in-water emulsion can occur. This, then, produces a “curdled” batter”, in which lumps of fat become separated from the aqueous portion. Because the batter is no longer uniformly mixed, the quality of the finished cake is adversely affected. Characteristics observed in a cake produced from curdled batter include low volume, coarse crumb, sugary top crust, and tender structure. (source: Cake Flour – Bakery Science ( )


I. MILK / DAIRY is usually more preferred as the main liquid ingredients in cake baking.  It has the same major function as water.  It’s major advantage over plain water aside from adding flavor to the cake and promoting browning, is that milk contains proteins (caseins) that set or coagulate from the heat of the oven and which form the structure of the cake, as do flour and eggs. 
Milk provides moisture and as a low cost ingredient can influence the cost of the batter, according to its ratio in the total liquids.  Milk can be increased at the expense of egg and this produces a lower batter cost.  However, unlike egg, milk is a non-aerating ingredient and has the effect of closing the crumb.
The combination of water and milk powder  can also be used. However the substitution of an equal weight of water for milk often results in sad streaks at the base of the cake.  This is because water has a higher moistening property as compared to milk.  If water is used to replace milk, then the quantity should be reduced by 10%
When making yeast dough, milk should be scalded and cooled before adding to other ingredients. This is done to improve the quality of the dough and the volume of the bread.

Here are the Main Functions of Milk in  Baking
1. Increasing crust color : The combination of proteins and lactose, a fast-browning sugar, in dairy products provides the right mix for Maillard browning (see meaning under cooking term M) When baked goods are prepared with milk instead of water, baking times and temperatures may need to be lowered to reduce excessive browning (source: How Baking Works:  Exploring the Fundamentals of Baking Science by Paula Figoni)

2. Delay Staling :   Several components in dairy products, including proteins, lactose, and milk fat, delay staling caused by starch retrogradation in the crumb of baked goods.  This is particularly noticeable in lean yeast breads, which are typically low in stale-retarding ingredients like sugar and fat.  By preventing staling, dairy products extend the shelf life in baked goods  (source: How Baking Works:  Exploring the Fundamentals of Baking Science by Paula Figoni)

3. Increase Crust Softness:  Baked products like bread and cream puffs that are made with milk instead of water have softer crusts than those made with.  Softening likely occurs because milk proteins and sugar bond to water, delaying its evaporation from the crusts  (source: How Baking Works:  Exploring the Fundamentals of Baking Science by Paula Figoni)

4. Blending Flavors and Providing Richness in Flavor:  Milk modifies the flavor of baked goods.  In cakes and breads, for example, milk blends flavors and reduces saltiness.  In baked custards, vanilla custard sauces, and pastry cream, milk products are essential in providing rich, full flavor, specially when they are high in milk fat.    (source: How Baking Works:  Exploring the Fundamentals of Baking Science by Paula Figoni)

5. Providing a Fine, Even Crumbs to Baked Goods : Some baked goods – yeast breads in particular- have a finer, more even crumb when prepared with milk or dry milk solids.  It is likely a combination of milk proteins, emulsifiers, and calcium salts in milk that helps stabilize small air bubbles.  The smaller the air bubbles, the finer the crumbs.   (source: How Baking Works:  Exploring the Fundamentals of Baking Science by Paula Figoni)

6. absorbing Moisture : Protein in milk act as driers, absorbing moisture and increasing the water absorption rate of yeast doughs.  The amount of extra water needed in yeast doughs is ounce for ounce about the same amount of DMS added.  This means yeast doughs made with milk require more liquid than doughs made with water.  This ability to absorb water contributes to the ability of milk proteins to delay bread staling   (source: How Baking Works:  Exploring the Fundamentals of Baking Science by Paula Figoni)

7.  Aiding in the coagulation of Egg Protein : Custards made with water instead of milk do not firm up properly, because milk aids egg coagulation.  Milk also has been shown to firm up crumbs in cakes, making them spongier and more resilient.  It appears that both milk proteins and the calcium salts in milk strengthens egg structure, much as the calcium salts in hard water strengthen gluten structure  (source: How Baking Works:  Exploring the Fundamentals of Baking Science by Paula Figoni)

8.  Provide Moisture:  Because fluid milk is about 88% water, anytime it is used in baked goods, it contributes moisture for dissolving sugar and salts, for developing gluten, and for gelatinizing starch granules   (source: How Baking Works:  Exploring the Fundamentals of Baking Science by Paula Figoni)

9.  Adding Nutritional Value : Milk contains high quality protein, vitamins (riboflavin, vitamin A, and vitamin D) and minerals, specially calcium.  (source: How Baking Works:  Exploring the Fundamentals of Baking Science by Paula Figoni)

Here are some of the Milk  / Dairies used in baking specially in baking cakes and cookies:
1.Milk generally when called for in a recipe refer to cow’s milk and is available in many forms like whole milk, low-fat milk, and skim (fat-free), powdered, and condensed milk
- Whole Milk Whole milk is milk from which almost no fat has been removed.
- Low Fat Milk milk with most of the fat removed in which case only 1-2% milk fat is left.  It can be used to substitute whole milk or fat-free milk.
- Fat-Free Milk Fat–free milk is also called skim milk or nonfat milk. This is milk with most or all of its fat content removed.
- Skim Milk is a fat-free variety of milk that contains no more than 0.5% of milkfat.  It can be used to replace whole milk, low-fat milk, or fat-free milk without any noticeable effect on the baked products. However, it gives less flavor and richness as compared to using whole milk
- Powdered Milk Powdered milk is milk that has had all moisture removed, producing a powder. When reconstituted with water, it can be used in place of regular milk.
- Sweetened Condensed Milk Sweetened condensed milk is whole milk that has been thickened by removing some of the water by evaporation, then sugar is added producing a thick, sweet product.  It is very sweet and sticky, and adds richness to the food.  It is usually used to make candy bars, pies, puddings, fudgy cakes. Do not use sweetened condensed milk as a substitution for evaporated milk or any other milk products.

2. Evaporated Milk Evaporated milk is milk that has been thickened by removing some of the water by evaporation. Do not use evaporated milk as a substitution for sweetened condensed milk.  Evaporated milk can be reconstituted by adding water and it can be added to recipes calling for milk.
3. Half and Half Half and half is made with equal parts of cream and whole milk. 
4. Whipping Cream Whipping cream is also called heavy cream. This is a cream with a high fat content, it contains at least 36% of butterfat, that can be whipped to make it thicker.
5. Light Cream a dairy product containing 18 to 30% milkfat, also referred to as table cream.  It is also used in baked goods, but if used in replacement of heavy cream, the texture of the food will not be as creamy.  It curdles easily as compared to heavy cream so when it is needed to be heated, heat it under low heat and heat it slowly.  Do not let it boil.
6. Cultured Dairy Products are fermented by the addition of live bacteria (lactic acid bacteria) Lactic acid bacteria ferment lactose to lactic acid and other flavorful products.  The lactic acid lowers the pH of cultured dairy products and provides a pleasant sour flavor.  Formulas requiring cultured dairy products must also contain baking soda.  When baking soda reacts with the acid from the cultured dairy products it produces carbon dioxide which is the source of leavening for some baked goods such as quick breads, cakes, cookies.  If there is more acid in the dairy product than is needed to react with the baking soda, the excess acid will lower the pH of the mix, tenderizing and whitening the baked products.
- Cultured Buttermilk or Buttermilk - Buttermilk is the sour-tasting liquid that is left over after milk or cream has been churned to make butter. It is also made by adding lactic acid bacteria to fat-free or reduced fat or low fat milk (1% milk fat)  It is thicker than regular milk because of the effect of the acid on the casein protein.  
You can substitute buttermilk with sourmilk. 
- Sourmilk  can be made by adding 15 ml (1 tbsp) of vinegar to 225 grams (8 ounces) of fluid milk.  Sourmilk, however, doesn’t have the thick consistency of cultured buttermilk and it has a sharper sourness, but it does provide the same acidity for tenderizing, whitening, and leavening.  (note:  sourmilk is not the same as soured milk as the latter refer to spoiled milk)
- Kefir cultured milk and acidophilus cultured milk are cultured milk that are similar with buttermilk in terms of functions in baked products.  They are only cultured using different bacteria, giving them distinct flavors.
- Yogurt is a cultured dairy product making use of two differenct bacteris lactobacillus bulgaries and streptococcus thermophilus and addint it to fluid milk.  This gives yogurt a stronger and more acidic flavor and firmer consistency compared to buttermilk.  It can be used as low fat substitute for sour cream.
- Sour creamis a dairy product produced from sweet pasteurized cream. It has a thick consistency and a flavor that is slightly tangy. It is fairly acidic, which activates the leavening action of baking soda.  It adds richness to baked goods, making them moist and almost springy.  It is also  used as a topping and for making dips. It is also used as an ingredient in both sweet and savory dishes. Sour cream is also available in low-fat and nonfat varieties.

= = = = = Baking Ingredients:  Water & Other Liquids - TO BE CONTINUED . . . . . . . . . .

 © Fresha-licious (29December 2011)

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Sources / References :

1. Previous training notes provided by Puratos Philippines( )
2. Water:  A Treatise on Baking -
3. How Baking Works:  Exploring the Fundamentals of Baking Science by Paula Figoni
4. On Baking:  A Textbook of Baking and Pastry Fundamentals by Sarah R. Labensky
5. The Professional Pastry chef :  Fundamentals of Baking and Pastry (4th Ed) by Bo Friberg.
6. The Essential Baker by Carole Bloom
7. My Bread by Jim Lahey
8. by Willie Prejean
12. How baking Works – baking911 -
14.  Real Bread-making –
15. Baking Ingredients and their functions -
16. Water Functions in Baking by Didier Rosada -
17. Baking Ingredient Science By Linda Larsen, Guide ( )
18. Cake Flour – Bakery Science ( )
19. Cake Faults - ( )

Wednesday, 28 December 2011

Grand Marnier Fruit Cake

December is fruit cake month.  That’s the reason why I tried my hands on making one.  When I was still with Puratos, the Demonstrators (that's what they call the company's bakers / pattissiers) will bake fruit cakes using Puratos' tegral muffin mix (I forgot the actual name of the premix).  The fruitcakes are matured for more than a week, in which the cakes are brushed with rum/liqueur daily, before the sales people (me included) distribute it to their clients. 

For the fruitcake I baked, I let it mature for about 2 days only.  My husband Frederick  brushed it  with Grand marnier liqueur every day.

My first Grand Marnier Fruitcake

This is the first time I baked fruitcake from scratch (I used Puratos' muffin premix before).  I made this fruitcake as per my husband’s request.  The taste of the cake alone is good the only downside is that I think we “brushed in” a lot of liqueur making the cake a bit watery that I have to heat it in the oven just to make some of the alcohol evaporate.  Also, since we “brushed in” a lot of grand marnier, those who do not like alcohol cannot eat much of the fruitcake,  because it makes them dizzy :-)

For me, I want a fruitcake that is soaked in lots of alcohol that the flavor is more of the rum, brandy, or any liqueur used rather than a fruity-sweet cake.  But then of course, not all people like it that way.  At least there should be a balance of the alcohol-fruity-sweet taste in the cake.  So next time we will use just a bit of  liqueur, rum or brandy and will not cover the cake for a few hours a day so that some of the alcohol will evaporate.  BUT, but, but... I will still bake a more alcoholic fruitcake just for me and Frederick :-)

By the way, we used Grand Marnier in this recipe because it is Frederick's favorite liqueur.  You can use other liqueurs, rums, brandy, whichever is available.

Here's our recipe :-) for  GRAND MARNIER FRUIT CAKE


Yield : one 9-inch diameter Fruit Cake

Note:   Words / numbers with strikethroughs meant these were the original ingredients / measurements but were already revised.

Baker's Percentage (%)
Weight in Grams (g.)
All Purpose Flour
Baking Soda
Cinnamon Powder
Brown Sugar
Eggs, whole
Unsalted Butter, softened but not melted
Evaporated Milk
Total Batter Weight
Dried Fruit
Walnuts, roasted and coarsely chopped
Total Batter Weight
Grand Marnier (used to soak the dried fruits)
200 g
Grand Marnier 
   (for brushing)
 50 - 150 ml

** dried fruits - a mixture of sultanas, cherries, pineapples, papaya, etc.

Baking Procedure:

1.  Soak the mixed dried fruit in 200 gram of grand marnier and leave it for at least 2 weeks.
2.  Drain the soaked mixed dried fruits and set aside.
3. Mix the dry ingredients together in a bowl except for the sugar.  Sift them and break any lumps.
4.  In the bread machine, press the “dough only” function and cream the butter and sugar until fluffy.  Add the eggs and continue mixing. Add the dry ingredients in 3 batches alternating with the evaporated milk and molasses. Continue to mix.
5.  Stop the mixing with the bread machine.  Using a spatula, mix the fruits and chopped walnuts until they are well incorporated.
6.  Let it stand for at least 30 minutes.
7. Preheat oven to 250 degrees Celsius for at least 10 minutes
8.  Bake brownie at 200 degrees Celsius for 40-45 minutes or until a toothpick inserted in the center of the cake  comes out clean.
9.  Cool for 20 minutes and brush the top of the cake with 1/5 of the 150 ml grand marnier.  Let it cool down but do not remove the cake from the pan.  Cover pan with cling wrap and put it in the fridge until serving time. Brush it daily with 1/5 of the grand marnier until you serve it.

You can lessen the use of grand marnier if you don't like to put too much alcohol in your fruitcake.  You can actually just brush it with grand marnier once or twice with your preferred amount. 

PS: Nutritional Value not available.

 © Fresha-licious (28December 2011)

Todai: The International Seafood Buffet Restaurant

I've been hearing rave remarks from my office mates about the Todai Restaurant at Marinara Bay Sands that's why my husband and I decided to have our Christmas day dinner there.  So we spent our Christmas day splurging in one of Singapore’s high-end buffet restaurants -  Todai in Marina Bay Sands.  Since it’s Christmas, the dinner came with a hefty price of $ 78++ per person.  BUT that includes everything from the appetizer, to the main course, to the desserts, and drinks.  It is cheaper to go there though on a regular days.  Price for weekend dinners are more expensive than on a weekday.  Check their website for more details on their prices and menus as well - .

Todai - I don’t quite know how to pronounce it - is it to + dai as in the word die or to + dai as in the word day.  Anyway, todai is introduced in their website as
 “An upscale “all you care to eat” international seafood and sushi buffet restaurant, TODAI offers an assortment of quality food and services. Todai restaurants are family oriented and offer a wide selection of food to appeal to a range of tasters that are considered Asian Fusion Entrees. In addition to a wide assortment of cold dishes including sushi, Todai also features signature dishes that are served year round, from snow crab legs to green mussels to cocktail shrimps. Hot entrees selections include international dishes that are commonly served in Korea, Japan, China, Singapore and many more. The dessert bar also offers a flavor of international fusion pastries, from Italian tiramisu to Japanese light cheese cake, French crème puffs & Crème brulee and many more.”

Food:  Todai is an international buffet restaurant so they offer a wide spread of dishes from a variety of cuisines that ranges from Chinese to Korean to Japanese to Malaysia to Indian to Singaporean to Western to Italian and other cuisines.  The quality and selection of the buffet is quite impressive and we'd say that the almost $80 per person we spent is worth it. 

Since it was Christmas day, they had lobsters as special dish which was served for each person.  

They also have suckling pig.  What is disappointing with it is that, the management might not have foreseen the number of people eating that day.  Otherwise, they could have serve enough suckling pig for everybody.  I only had one shot of this goodness

This is what's left of the suckling pig, yet there's still a long que

Todai offers a good selection of seafood like snow crab, oysters, crayfish, and fresh fishes cooked in different cuisine types. They have fresh and interesting-looking sushis and sashimis.

My husband enjoying his favorite salmon sashimi and seafood

cray fish

fresh oysters

some kind of seafood salad

There was a pizza corner too where you can see the cook making pizza doughs, preparing the ingredients for the pizza, and actually cooking the pizza in their brick oven type.  This Fungi pizza was my favorite. It was made of black almost paper-thin pizza crust topped with cheeses and mushrooms.

See the food bar?  They offer sea food, fish, chicken, pork, beef, and mutton too. We were overwhelmed with dishes, most we even are not aware of. It's difficult to choose which one to taste first.

Me wondering around. Not sure which one to eat first.

There were steaks too and grilled food for those who do not want to explore other cuisines.


Desserts you ask? They have lots!  From cheesecakes to chocolates to dense cakes and sponge cakes, ice creams, sundaes, and waffles.  They were all lusciously presented. There were fruits too.

 Ambiance .  Todai is located in one of Singapore's high end commercial place so expect nothing less but grand modern and large space with ample sitting areas

Service :  There's one thing we have noticed though, the service is quite slow. The crews should clear the plates more often and not to wait for the plates to pile up before they are taken away.  Also, they should refill the dishes faster and not wait that the serving trays are completely emptied before they bring in new ones. 

Anyways, may be it was a busy day since it was Christmas and the place was packed.  So we'll let that pass. 

Indeed, Todai  offers a value for money buffet so try it :-) just make sure to call them for advance booking specially on weekends.

We'll be back again :-)

Todai Restaurant
Address: #B2-01 The Shoppes @ Marina Bay Sands, 
2 Bayfront Ave Singapore 018972
Phone: +65 6688 7771   Fax: +65 6688 7701 

© Fresha-licious (28December2011)