Ube Loaf

 

I do not know how to introduce bread other than it is fluffy and super delicious.

If there is a test about describing the taste of the food more passionately, I’d definitely not pass it. I couldn’t do that to save my life.

If you have eaten a bread, which I am sure you do (silly me) you know how it tastes like. This Ube Loaf is like the Ube Ensaymada I made, but in a different form and also like the Monggo Braided Bread, but with a different filling.

This loaf is filled with ube jam (or ube halaya) and I used homemade. It is a jam made with purple yam, condensed milk, evaporated milk, coconut milk, butter, sugar and ube extract – it is sweet and creamy. I love this bread more when topped with margarine and sugar, but since margarine is not so good to the health, you can use butter. You can even eat the bread without the topping or eat with more ube jam.

This recipe makes one 9×5 loaf. I wanted to try if my stand mixer can handle a small amount of dough/mixture and it did. You can double the recipe, of course.

I am taking this with me at Fiesta Friday # 212. Our co-hosts are Diann and Antonia. Thanks, ladies and Angie!😘

Ube Loaf

  • Difficulty: intermediate
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Ingredients:

  • 225 g flour
  • 1 tsp instant yeast
  • 40 g white sugar
  • 1/2 tsp salt
  • 155 ml milk, warm
  • 60 ml melted butter (you need more for brushing the top of the dough)
  • 1/4 to 1/2 cup ube jam (you can use store-bought)
  • Margarine/butter and sugar for topping

Instructions:

  1. In a bowl, add flour, sugar and instant yeast. Mix until combined. Add salt and mix again.
  2. Add egg, melted butter and warm milk. Mix using a wooden spoon or your clean hands. (You can also do this in your stand mixer.)
  3. Sprinkle little flour to your work surface and knead the dough until smooth and elastic. (My technique is to hold the dough like a ball and stretch (like you’re pulling them apart). Do that until the dough is not sticking to your hands and when it’s smooth.) You can do this in a stand mixer with dough hook attachment and knead until smooth and elastic. Time will vary.
  4. Transfer to a greased bowl and keep in a warm place for one hour or until doubled in size.

When the dough is ready,

  1. Prepare a loaf pan greased with melted butter. Set aside.
  2. Punch down the dough to remove the air.
  3. Flatten the dough and form a  rectangle into 1/4 thickness (about 10 inches long & 8 inches wide – doesn’t have to be exact).
  4. Spread the ube jam over the flattened dough leaving 1/2 inch on each side. From the long side, roll the dough tightly but carefully.
  5. Cut the dough lengthwise and flip the dough making the part with filling facing up. Bring one dough over the other to make a large X. Now, twist twist twist over each other again until you reach both ends. Place the twisted dough in the prepared loaf pan. Cover loosely with kitchen towel and let rise until doubled in size again (around 45 minutes).
  6. Meanwhile, preheat your oven to 350 F.
  7. When ready, carefully brush the top with melted butter.
  8. Bake for 25-35 minutes or until top is golden brown. (Time will vary, depending on your oven.)
  9. Let the bread rest for about 15-30 minutes before adding margarine/butter and sugar on top and cutting. You can also serve this with additional ube jam instead of the margarine/butter-sugar topping.

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Coffee Oat Smoothie

A perfect coffee drink if you’d want it on the healthier side. 

I got used to not consuming a lot of coffee since I started with green tea. And then I omitted coffee or anything caffeine from my system for three months (??) due to the thought that anything I consume with caffeine might affect the effectiveness of the medicines I am taking. That’s according to Dr. Google, by the way.

When I started seeing a new doctor, he told me that it is fine. I wanted to smile from ear to ear and do a happy dance. I started my relationship with coffee again… slowly – trying my best to consume only during weekends, when café-ing out (new word??) with friends (doesn’t happen often), and when having a very bad headache (black sugar-free coffee is so good with my headaches) which happens weekly. Well, the taking of coffee during headaches – I try to resist coz imagine this >>> Jhuls in a hospital bed with coffee as my dextrose!<<< I still would want to control my consumption of coffee – Dr. Google would want me to.

I was doing very well at avoiding coffee, but the craving started. And that’s bad! I wanted coffee so bad, but I don’t want that black sugar-free coffee – I wanted SOMETHING coffee. Uhm, maybe a coffee milkshake from a coffee shop? How about a mocha cake? Both are not good choices if I also want that SOMETHING coffee on the healthier side. My brain doesn’t work properly when it comes to thinking about healthier choices so I asked Pinterest’s help. I got so many choices and they were all looking so good. I’ve looked into some ideas and I settled down to making a coffee smoothie with oats since I have all the ingredients. I’ve read that when adding oats to smoothies, rolled oats are better. I used the quick-cooking one coz that’s what I had.

I added about 1/3 cup of oats at first, but I found the smoothie thin so I added more to make the oats ½ cup in total. Of course, you can adjust the ingredients of your smoothie however you like it. I love mine like this and I love this smoothie – I can taste the coffee and bananas at the same time. I like the taste of coffee to be strong so I didn’t add any sweetener.

Coffee Oat Smoothie

Ingredients:

  • 1 large banana, cold or frozen
  • 125 ml strong coffee, cold*
  • 125 ml milk (I used whole milk), cold
  • ½ cup oats (I used quick-cooking)*

Instructions:

  1. Place everything in a blender and blend until smooth. Enjoy immediately.

Notes:

  1. This recipe makes one serving. Feel free to double or triple the recipe.
  2. I dissolved 1 heaping tbsp ground coffee bean in 125 ml warm water & chilled in the fridge. It is up to you how strong you want your smoothie to be. You can also add sweetness to your smoothies like honey or maple syrup.
  3. You can start with ¼   cup oats and see if the consistency is enough for you. I used ½ cup coz I liked my smoothie thicker.

 

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{Whole30} Swoodles with Cashew Sauce

Spiralized sweet potatoes, spinach, sweet onions, mushroom and bellpepper served with creamy cashew sauce. The cashew sauce goes very well with the tender-crisp sweet potato noodles.This is a good thing to enjoy if you want a light, but filling and satisfying meal. Our vegan friends would enjoy this, too. 😉 

I have a habit of procrastinating.

I have a habit of reading comments or emails and doing this ‘mental reply’, thinking later on that I have replied. I find out later on (days, weeks and even months) that I haven’t and reacting ‘Huh?  I replied to this one!’ I am like that 99% of the time.

There are so many things I want to delay (except eating, of course) without any valid reason. Do I need one?

But it is not nice (to the tummy) to delay trying out recipes. I know you also have a long list of recipes to try, but would you delay something like this??

Probably not.

I found a name (from the internet, of course) ‘swoodles’, and I loved it. Well, it is a shortcut for sweet potato noodles (in case you are not aware) and I am taking the name as well coz I am sharing a dish with sweet potato noodles.

I finally have my own spiralizer (Yay!) and making swoodles is a must! The swoodles is served with a very creamy and super delicious cashew sauce. Also, the dish is with spinach, onions, bellpepper and mushrooms. What a filling and yummy meal! The dish is also very easy to prepare – blend the soaked cashews along with some water, garlic and salt; cook the veggies for a few minutes and they are ready to be combined. I used a high-speed blender in making the cashew sauce and the sauce came out really creamy. The source recipe found the sauce to be more than enough for the swoodles. I always overdo the sauce, so the sauce is just enough for the swoodles I made.

I am taking this healthy and yummy dish at Fiesta Friday #211. Our co-hosts this week are Lily @ Little Sweet Baker and Alisa @ Livin Well. Thanks, ladies, and thanks to Angie as well. Happy Fiesta Friday!

Whole30 Swoodles with Cashew Sauce

Ingredients:

  • 130 g cashews
  • 180 ml water + you need more for soaking
  • 1/2 tsp salt
  • 1 fat clove garlic
  • 1 tbsp olive oil
  • 1 medium onion, sliced
  • 1/4 cup red bellpepper, chopped*
  • 1/2 cup white mushrooms, sliced*
  • 400 g sweet potatoes, peeled & spiralized*
  • Handful of baby spinach
  • Fresh parsley, roughly chopped (for garnish)
  • Salt & pepper, to taste

Instructions:

  1. In a bowl, add cashews and cover with water. Make sure the water is 2 inches above the cashews coz they will puff a bit. Soak for 2 hours or more. (I soaked mine for 3 hours.)
  2. When cashews are ready, remove the soaking water and rinse very well. Place the rinsed cashews in a blender (I used a high-speed blender) along with 180 ml (3/4 cup) water, garlic and salt. Turn on the blender and puree until very smooth. Set aside.
  3. In a large skillet over high heat, add onions and cook until little caramelized, but make sure not to burn them (about 5-7 minutes). Add bellpepper and mushrooms and cook until soft.
  4. Add spiralized sweet potatoes and cook until tender.
  5. Turn off the heat and add spinach and mix until spinach is wilted.
  6. Place on a plate and add sauce. Garnish with parsley and season with more salt and pepper if desired.

Notes:

  • My 1/2 cup is = 125ml and 1/4 cup is = 60ml. You can omit these veggies (bellpeppers and mushrooms) and use whatever you fancy.
  • I used about two medium-sized sweet potatoes. I used  OXO Good Grips 3 Blade Hand-Held Spiralizer (the green blade for spaghetti). And no, this is not sponsored. I got the spiralizer as a gift. 🙂
  • If you find the cashew sauce more than enough for the swoodles, why don’t you try it with Sweet Potato Fritters or Harissa Sweet Potato Fries? Plus, you can find so many recipes to try it with.

Source recipe: Creamy Spinach Sweet Potato Noodles with Cashew Sauce by Pinch of Yum

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Cheese Streusel Bread

Soft delicious buns coated with sweet cheese streusel

This type of bread reminds me of my college days and even after I graduated.

There was a certain bakeshop that I always get pieces of Cheese Streusel bread from. I wished that my allowance could buy their whole stock for the day. I couldn’t resist buying whenever I pass by the bakeshop. Well, you know how freshly baked bread smells – heaven!

Fate separated the bakeshop from me, but I am glad that I could handle the yeast beast now and got the chance to make my favorite bread.

Cheese Streusel bread is in bun form with streusel coating. Coating the bread might be tricky as the coating might not stick well. I’ve read reviews from people who have tried making this type of bread – some worked, but some got a problem with the coating not sticking to the bun. I got the same problem at the beginning, but I added more flour to the streusel coating whenever I feel that the coating ‘moistens’.

I am so pleased with the results. The bread is soft, cheesy and sweet – every bite took me back to the time I was a student passing by the bakeshop and enjoying my favorite bread. Now that I could make my own, I would never run out of this bread again. 😀

Please join Laurena and I while we help Angie in hosting duties. Do link up your posts at Fiesta Friday #210. Promise, it will be fun! 😀 I hope you’d enjoy these delicious buns. Happy Fiesta Friday!

Cheese Streusel Bread

  • Difficulty: intermediate
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For the dough:

Ingredients:

  • 1 ¾ cup + 2 tbsp bread flour (you may need more)
  • 1 ¼ tsp instant yeast
  • ¼ cup sugar
  • ½ tsp salt
  • 30 g melted butter
  • 80 ml warm milk
  • 80 ml warm water

You need more flour for your work surface.

Instructions:

  1. In the bowl of your stand mixer, add bread flour, sugar and salt. Mix.
  2. Add yeast and mix again.
  3. Create a well in the center and add warm melted butter, milk & water. Using a wooden spoon, mix until combined.
  4. Attached the bowl to your stand mixer and using a dough hook, let the mixer knead for 7-10 minutes, depending on the speed of your mixer. You may add more flour 1 tbsp at a time if the dough is sticky, but do not add too much or your bread will be dense. Knead until smooth and elastic. (If kneading by hands, this may take a little longer.)
  5. Place in a greased bowl and cover with cling wrap. Keep in a warm place for one hour or until doubled in size.
  6. Place the dough on a floured surface and press down to release the air.
  7. Divide dough measuring 50-52 g each dough.
  8. Brush each dough with melted butter and coat with streusel topping. When you feel that the streusel topping is not completely sticking to the dough, add more all-purpose flour little by little to the streusel topping, mix and then proceed with the coating.
  9. Place on a parchment-lined baking sheet and loosely cover with kitchen towel. Let rise again for 45 minutes or until doubled in size. Meanwhile, preheat the oven to 350 F.
  10. When the buns are ready, bake for about 15-20 minutes or until the bottom of the bread turns brown.
  11. Let the buns stay on the pan for 5 minutes before moving to a cooling rack. Let them rest for 15 minutes before eating.  (see note below)

For the cheese Streusel

Ingredients:

  • ¼ cup plain flour cup plain flour
  • ½ cup powdered sugar
  • 1 cup grated cheddar cheese
  • 20 g melted butter

Instructions:

  1. Mix all ingredients until ready to use.

Source recipe: Cheese Streusel Bread by Sweet Ambitions

Notes:

  • The author of the source recipe suggests that these are best eaten the next day. However, I enjoyed mine the same day I baked them. I have tried keeping some for the next day, but I still prefer the ones I baked on the same day. 
  • This recipe makes 8-10 buns. 

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Calamansi Chicken

Let’s say that this is like a Filipino take on Chinese Orange Chicken. 😉 This dish is tangy/citrusy and sweet. Make sure you have enough rice! 😀

Do you proofread your draft posts before publishing them? I do, but I still discover too many mistakes – both the post itself and the recipe. Well, not all, but 90%. It is too disappointing and embarrassing. Most are typo errors and missed ingredients or instructions.

I’ve gone through all of my posts and checked every detail (phew!) and as far as I know, I have corrected the mistakes I found. I hope I did well – fingers crossed! (You may still find grammar mistakes – too bad!)

Now that I have checked each recipe I have shared (hoping that everything is correct now), it is time to share another recipe.

I am so madly in love with the Chinese orange chicken, so I thought I would also love Lalaine’s calamansi chicken.

And I was not disappointed.

This came more on the tangy side than sweet, but I absolutely loved every bite. You can do a taste test for the calamansi sauce and adjust according to your liking. This is my first time to use egg whites as coating and it was great to try something else. It worked for me so I am keeping the same coating in the below recipe. In case you have your favorite coating or you are doubtful, you are welcome to try something else.

This is so perfect to be paired with white rice. I added peanuts to add some crunch, but that is completely optional.

I am taking this with me at Fiesta Friday #209. Our co-hosts this week are Monika and Laurena. Thanks as well to Angie for keeping this party running.♥️

Calamansi Chicken

Ingredients:

For the chicken:

  • 400g chicken thighs, boneless and skinless (chicken breast can be used, too)
  • 1/4 cup soy sauce
  • 1 tbsp rice vinegar
  • 2 egg whites
  • 1 tbsp cornstarch
  • Cooking oil, for frying the chicken

For the calamansi sauce:

  • 1/3 cup freshly squeezed calamansi juice
  • 1/4 cup soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1/4 cup brown sugar
  • 2 cloves garlic, peeled and finely minced
  • 1 tbsp ginger, peeled and finely grated
  • ½ tsp red chili flakes

Cornstarch slurry:

  • 1 tbsp cornstarch
  • 1/4 cup water

To serve:

  • Cooked white rice
  • Sesame seeds, toasted
  • Spring onions, sliced
  • Peanuts, toasted and chopped (optional)

Instructions:

  1. In a bowl, add chicken pieces, soy sauce and rice vinegar. Mix to coat the chicken. Place in the fridge for 30 minutes.
  2. To prepare the chicken for frying, discard the marinade from the chicken. Mix egg whites and cornstarch in a bowl. Mix until frothy. Add the chicken pieces and mix until chicken pieces are well coated.
  3. In a thick pan over medium-high heat, add in cooking oil. Fry chicken until golden brown in color, about 5 minutes. Make sure not to overcrowd the pan. Remove from the oil and place in a strainer to drain excess oil.
  4. In another pan or skillet over medium heat, combine all ingredients for calamansi sauce. Heat until sugar is dissolved.
  5. In a small bowl, combine water and cornstarch. Add this mixture to the calamansi sauce and cook until desired thickness of the sauce is achieved, keeping in mind that the sauce will thicken more when the dish has cooled down.
  6. Add the cooked chicken to the sauce and mix to coat. Turn off the heat.
  7. Serve with cooked white rice and garnish with spring onions, toasted sesame seeds and toasted peanuts (if using).

Source recipe: Calamansi Chicken by Kawaling Pinoy

Notes:

  • For the coating, you can use your favorite coating if you are doubtful or if you haven’t tried this kind of coating. This worked for me.
  • Please do a taste test and adjust according to your preference. Each and every one of us has different taste buds. You don’t have to exactly follow the recipe – this is just a guide.

Thanks a bunch for spending your precious time!

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Fiesta Friday #210 

Meaty mains + #recipeoftheweek 12 – 18 Feb