This is home-made! I just made it this morning right after the girls left for school. I’m sure they will be delighted to have these for snacks when they get home. This two tone gulaman is very easy to make. I recycled the jelly ace cups I bought yesterday, the kids didn’t like it because it tastes like soap… so I threw it away and used its cups for something more fun and delicious. You can do that too!!! Scroll down to see the recipe.
My husband and I have become a ramen fan for a bit long now. We loved it so much we almost tried every ramen house we found in the mall. We loved it so much we dare to try to make some at home.
So good news I have something to share again to everyone. I think you can make one bowl for less than $2. I bought everything from a Japanese store, there’s one in West Avenue and tons in Cubao and Carriedo. See below for the recipe.
1-1 1/2 cup of water
1 Chukamen noodles
1 Shoyu sauce
slices of naruto
strips of nori
Bring the water to a boil. Add Chukamen noodles in the boiling water and cook for a few minutes, or follow package directions. Add the shoyu sauce. Place toppings, such as chopped negi, egg and nori seaweed. Sprinkle some pepper if you would like.
*Makes 2 servings
I had a very specific person in mind when I decided to make my own cinnamon rolls. I usually see her Facebook status with all beautiful photos of cinnamon rolls and how much she loved it. I thought I make one to cheer her up.
1/2 cup (113 grams) unsalted butter, cold (cut into pieces)
1/2 cup (120 ml) raisins or currants (optional)
Half-and-half (or light cream)
1/2 cup (58 grams) powdered (confectioners or icing) sugar
1 – 2 tablespoons half-and-half (light cream)
Cinnamon Rolls: In the bowl of your electric mixer, fitted with the paddle attachment (can use an electric hand mixer), combine 2 1/4 cups (295 grams) flour and the yeast.
In a small saucepan, stirring constantly, heat the milk, butter, sugar, and salt just till warm (about 120 degrees F) (50 degrees C) and the butter is almost melted. Gradually pour the milk mixture into the flour mixture, with the mixer on low speed. Add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Then beat this mixture on high speed for 3 minutes. Replace the paddle attachment with the dough hook (or knead by hand), and knead in as much of the remaining 2 1/4 to 2 3/4 cups (295 – 365 grams) flour until you have a soft dough that is smooth and elastic (3 to 5 minutes), but not sticky. Shape the dough into a ball and place in a greased bowl, turning once. Cover with plastic wrap and let rise in a warm place until almost doubled (approximately 1 1/2 – 2 hours). Then gently punch the dough to release the air and let rest for 10 minutes.
Meanwhile, make the filling. In a bowl stir together the brown sugar, flour, and cinnamon. Cut in the cold butter with a pastry blender, or two knives, until the mixture is crumbly.
Roll the dough into a 12 inch (30 cm) square. Sprinkle the filling evenly over the rolled out dough and top with raisins (if desired). Lightly brush one end of the dough with a little half-and-half or light cream (to seal the edges of the rolls). Roll the dough to form a log, starting at the end opposite the edge you brushed with cream. (Do not roll the dough too tightly or the centers of the rolls will pop up during baking.) Slice the log into eight equal-sized pieces. Arrange rolls in a greased 13 x 9 x 2 inch (33 x 23 x 5 cm) glass baking pan. Cover rolls loosely with lightly greased plastic wrap, leaving room for rolls to rise, at room temperature, until almost doubled (about one hour). (At this point you can refrigerate the Cinnamon Rolls overnight (up to 24 hours). Next morning, remove the rolls from the refrigerator, take off the plastic wrap, and let stand at room temperature for about 30 minutes.) Break any surface bubbles with a toothpick. Lightly brush rolls with half-and-half or light cream. Bake in a 375 degrees F (190 degrees C) oven for 25 to 30 minutes or till light brown, and a toothpick inserted into one of the buns, comes out clean. Also, if you lightly tap on the top of the buns they should sound hollow. If necessary, to prevent over-browning, cover rolls loosely with foil the last 5 to 10 minutes of baking. Remove rolls from oven. Brush again with half-and-half or light cream. Cool 5 minutes and then invert onto a baking rack and re-invert onto a serving plate or platter. Can drizzle with the Powdered Sugar Glaze.