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Sunday, December 4, 2016

NEW! RECIPE VIDEO -Braised Tofu with Pili Nut and Carrots


Braised Tofu with Pili Nuts and Carrots
Always practice something and master it.  Baking a cake, preparing an omelet
,slicing vegtables a lot more.  Filipinos are greatly influenced with different cultures like western, european and mostly asian traditions.  This week's dish-Braised Tofu with Pili Nuts and Carrots is easy and fun to prepare. Very asian with a twist of sweet, salty and sour taste plus the addition of Pili nuts. The best thing in culinary and baking is that you get to eat while making recipes.
Tofu is made from water-soaked white soy beans ( can be dark soy beans too) and coagulant.There are ramarkable tofu makers in many parts of China, Japan and Philippines.  It has 
quite a number of market forms like soy milk, silk tofu( delicate and creamy-type), I used medium-firm for this recipe, firm variety can hence be used for making tofu-pockets ( with rice inside, fresh seeweeds, soy sauce,salt, sugar and honey-YUM:)  These days people from different parts of the world makes awesome flavored and texture tofu. Yes, believe it or not there are a lot of tofu-fusions, savory and sweet treats. Isn't it exciting discover the many uses and wonders of tofu. I will be featuring more recipes on this, in the meantime you may practice with me. This video has an audio insruction or voice over. Happy Cooking!
You will need:
Large non-stick pan
steamed rice to enjoy with tofu
or a good batch of pre-boiled ramen 
600-800 grams of medium- firm tofu, sliced in rectangles with 1-inch width
1/8 cup cooking oil for pan-frying
For the breading:
2 cups all purpose flour
2 pieces eggs, beaten
salt to taste
white pepper to taste
2 cups breadcrumbs
For the sauce:
reserved oil from tofu pan frying
1/2 teaspoon sesame oil
1 medium white onion, roughly chopped
2 Tablespoons garlic, chopped
3/4 teaspoon carrot strips
1/8 cup light soy sauce
1 Tablespoon Pili Nuts,chopped coarsely
2 Tablespoons sweet and sour chilli paste
1/2 teaspoon white pepper
1/4 teaspoon salt
1/2 teaspoon white sugar ( optional)
1 cup water or chicken or pork broth




Prepare the breading by placing ( F.E.B.) FLour ,eggs, breadflour in separate bowls. Dredge each tofu reactangle in an orderly manner in the "F.E.B." using one hand for the dry and the other with your other hand to avoid each finger from  getting messy. Pan fry breaded tofu in heated vegetable oil until light golden brown. Frying is a skill, it is a challenge to even out the color when using an extra- large non-stick pan  but you'll get to master it. This creates a crusts that blends well with the sauce. Braising is searing your breaded tofu ( can be meat) in fat and cooking it again with sauce. Fry over medium high heat but not too
low to avoid the tofu from sucking up all the fat from frying.  That is why there's such this as frying temperaute which can be technically 350F-375F, using oils that has low smoke point like peanut oil, vegetable oil. Fry each side for 40 seconds turning sides. Set aside
 I had a few pieces of dark fried tofu and some are light golden brown.




To preapare the sauce. Use the same pan with the reserved frying oil, add in sesame oil. Saute onions until it turns translucent. Add in garlice and stir.Do not toast the garlic to avoid bitter taste. The the carrots and cook until just aldente "firm but not soggy". Bringing out the flavor of the vegetables is the most essential step in making any dish. This is the best time to practice your cooking skills:) Then add in the soy sauce, saute in with the vegetables over low heat,add in the chilli paste, sugar,salt and white pepper. Then add in water or broth and simmer until lighly reduced. Spoon over prepare sauce over the fried tofu, and
cook or braise with the tofu. Yummy, serve with steamed rice or pre-cooked ramen.
Let me know about your version of this recipe. Thanks for reading and watching this video:)



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                BRAISED TOFU with PILI NUT AND CARROTS VIDEO HERE                      https://youtu.be/VHsmpJ4wv9I

Thursday, December 1, 2016

OUR NEWSWEEK- Hyperrealism Chef Cake


Photo shooting for a cake request requires artistry, passion and most of all patience. This chef cake is made of vanilla cake, light coffee buttercream and rolled fondant ( see video please).  A hyperrealism creation depicting "A Meticulous Chef". Everything homemade. Christmas is soon coming and this 2 D Cake can be used for making character figures too.:)

NEWSWEEK DECEMBER 2, 2016:LEARN ABOUT OUR BLOG
WHERE IS BAKING AND PASTRY ARTS ACADEMY
 
Hi! I’m  KC! Welcome to my blogsite! Thank you for taking time to read our posts:):)
I was born and raised in the Philippines and have been interested in cooking and  baking food since I was a 12 years old. I live in Manila, and love to learn about food from other cultures, too.  In year 2002, I started teaching cooking and baking in our Garage, I offered lessons to kids that time. Surprisingly after I pursued a career in 
Baking And Pastry Arts at The Culinary Institute of America and in different local schools,
and gained experience abroad, it is a Dream for us(family) to open a baking school that teaches short courses to all enthusiasts, career changers, homemakers, professionals.,overseas Filipino Workers. Many thanks to a my cousin Ces A. for teaching me how to blog. Blogging made me feel warm and happy when I was homesick in New York. It was all for fun at first and I am blessed to have opened along with my sister and family Baking and Pastry Arts Academy .  We opened our headquarters in Commonwealth, then in Mother Ignacia.  The school is being relocated this last quarter of 2016. We are glad to share to you our recipe archives and please comment for recipe requests since your special to us. Maraming salamat to all those people behind the success of Baking and Pastry Arts Academy. Co-chefs (If names are not mentioned for their current employments) who shared their talents since it opened to this day.  Beloved students who continually enroll , keep it up and always practice.
Young and old, its never too late nor early to start  a career!Thank you for your patronage!   
Chef Kc  www.bpaacademy.blogspot.com  Mobile: 09175086891   
Contact Number: 546-3088Email: bakingacademy_kc@yahoo.com
Facebook: @bpaacademy  “Baking and Pastry Arts Academy”
Media ARCHIVE:  WATCH US HERE 
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  Address:  Metro Manila, Philippines - soon to be posted!

Continuation of Chef Cake
 Always remember to prepare each cake component days in advance.  Novelty two-dimensional fondant cakes are tediously planned ahead of time.  So when you have an event or cake order, excitingly research everything from the cake base, filling, frosting, flavor profile, casting and finish, packaging, details event like date and time of celebration,  weather forecast for you to know if fondant cake is appropriate for a swimming event?, like so, favorites of the celebrant.  More to remember but most of all as the artist, enjoy creating it.
This cake is easy to make. Shortening is used tradionally for rolled sugar clay or fondant however if you only have butter flavored shortening on hand, aren’t you curious how it will come out.  The video demonstrates the butter-flavored shortening. Photos uses vegetable white shortening. The choice is yours.  Several photos we have kept for this project.  Imagine the time you exert for a cake even more with  tiered  or layered cakes, a real labor of love.  Happy baking.
You will need:
 
Vanilla Cake
1 cup unsalted butter, room temperature, can be for greasing too
1 1/2 cups all-purpose flour, use also to flour the pans
1 1/2 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 3/4 cups sugar
4 large eggs
2 teaspoons pure vanilla extract
1 1/4 cups milk
Yello food color (as needed and optional)

Note: Used double quantity for this recipe.

Preheat oven to 350 degrees. Butter two 9-by-13-inch rectangular and 7- inch round cake pans; line the bottoms with parchment paper. Butter parchment, and dust with flour, tapping out excess; set aside. Into a medium bowl, sift together flours, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, scraping sides and bottom of  bowl as needed. Add in eggs gradually then beat in vanilla. With the mixer on low speed, add in flour mixture in batches, alternating with the milk and beginning and ending with the flour; beat slowly just until no trace of flour.
Divide batter between the prepared pans, even out with an offset spatula. Bake, rotating the pans halfway through, until cakes are golden brown and a cake tester inserted into the center comes out clean, 30 to 35 minutes. Cool complete. Depan cakes onto the rack; peel off the parchment. Prepare templates for this cake. See photos please.
 
Light Coffee Buttercream
1 1/3 cups sugar
7 large egg whites
Pinch of salt
1 1/4 pounds (5 sticks) unsalted butter, cut into tablespoon-size pieces, softened
2 teaspoons pure vanilla extract
2 t coffee extract

Combine sugar, egg whites, and salt in the heatproof bowl of an electric mixer. Set over a pan of simmering water. Whisk constantly until sugar has dissolved ,about 160 F or soft ball stage. ( Test a teaspoon of the cooked syrup and immediately pour onto a bowl of chilled water or ice water, should resemble to a melted candle when pick-up with your finger)NOTE: PLEASE DO NOT TOUCH HOT SYRUP!:)
Return bowl to mixer; fit mixer with whisk attachment. Beat on medium-high speed until stiff, glossy is cool.Change to paddle attachment. With mixer on medium speed, add butter, 1 or 2 tablespoons at a time, mixing well after each addition. Mix, scraping down sides of bowl until smooth. Mix in vanilla extract and coffee extract. Use preferably room temperature and not melting. This frosting can be kept in the refrigerator covered with plastic in an airtight container. Thaw out and rewhip and proceed. This is to cast cooled chef cake will act as an adhesive for rolled sugar clay to cling to the cake.You  may also use this buttercream for your pancakes and waffles.

Filling the cake with chocolate chips or marshmallow or nuts is possible.

Rolled Fondant/Sugar Clay

2 pounds confectioner's sugar, sifted
1/4 cup cold water
1 tablespoon unflavored gelatin
1/2 cup glucose (found in cake decorating stores) or white corn syrup
1 1/2 tablespoons glycerine (found in cake decorating stores)
1 teaspoon desired flavoring ( vanilla will give the fondant an off-white color)
2 tablespoons shortening ( used butter flavored shortening on video)
Cornstarch
In a large bowl (do not use metal), sift the sugar and make a well in the center. Prepare a double boiler. In a small stainless bowl, add the water and sprinkle the gelatin on top to soften for about 5 minutes. Begin to heat the gelatin and stir until the gelatin is dissolved and clear over the prepared double boiler pot. Do not boil. Turn off the heat and add the glucose, glycerine, shortening, stirring until well blended. Add the flavoring. Pour into the well of sugar, and mix until all of the sugar is blended. Enjoy  kneading the icing until it becomes stiff and opaque white in color.

Form the mixture into a ball and wrap tightly in plastic wrap. Place in an airtight container. This icing works best if allowed to rest at room temperature for about 2-3 hours before using, particularly if the weather is humid. IN A NUTSHELL: We have tried chilling the  sugar clay and yes you may, simple thaw it out and re-knead or place in a microwave for about 4-5 seconds, re knead again.

Lightly coat fondant clay with cornstarch and roll the fondant with a rolling pin until thin to a 1/4 inch thick. Make sure that the fondant is large enough to fit over the top and sides of the cake. Slide both hands under the fondant and carefully center it on top of a cake that has been freshly iced with buttercream.
                                                                        Happy Baking!


THANKS FOR READING AND WATCHING! WE WANT TO HEAR FROM YOU, YOUR RECIPE REQUESTS, COMMENT BELOW! 

Monday, November 28, 2016

Chocolate Pastillas Kisses

Welcome to  our site! Pastillas are handcrafted milk pastilles made from milk, powdered milk, salt. Adding dried fruits and chocolate shavings made this snack a great hit! Try making this, very simple and delectable:)

Originally posted on December 5, 2014 by Baking and Pastry Arts Academy .

On Youtube this recipe video was watched 1,241 times.

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Christmas is coming soon. Baking and Pastry Arts Academy is going to show you a hearty, homemade, delicious sweet milky confection caled Chocolate Pastillas Kisses ( shaped like Hershey's Chocolate Kisses). You may have made your favorite Filipino Pastillas (originally without chocolate), wrapped theese in crisp japanese paper and gave out us presents for friends and family.

This pastillas recipe just takes about 15-20 minutes to make. Adding chocolate shavings to this recipe really made it different. Add dried fruits is optional for non-chocolate eaters:) It uses blending method and each can be shaped by hand using your gloves.

We used whole powdered milk, sugar was optional since it uses condensed milk, salt to taste and chocolate shavings and dried fruits ( a surprise insde). You may also use chocolate sprinkles if you wish.
You will need:

2-3 cups of powdered milk
1 can of condensed milk
1/2 t salt fine
1/4 cup dried fruits
1/2 cup chocolate shavings

Combine the ingredients all with a spatula. Just until all ingredients becomes a mass of dough. Portion each with a melon baller  less than an ounce of your smallest ice cream scoop. Form into small mountains like Kisses chocolates, dredge into the shavings of chocolate.

Optional with dried fruits. Dredge pastillas balls in your favorite dried fruits.
THANKS FOR READING AND WATCHING :)
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Wednesday, November 23, 2016

Love Your Kitchen:) Teapot Grooming


Cleaning is  part of our daily living.  A challenging but rewarding task one has to accomplish for  a conducive environment.  If you feel like giving it your 100% , then it is contagious and satisfying and yes gratifying.   Ever felt that  and believe in the great saying “ cleanliness is godliness?” It is true! We usually are focused on grooming our kitchen religiously the areas we usually work in dining, sink area, pantry, flooring, cooking, cupboards barely shelves that we may have collections on like these teapots, vases, chinas and more. These are usually neglected but used on special ocassions.
Be it busy or a dreadful and tiring day, warm tea drinks are best taken with  pastry accompaninments or sandwiches. There are varieties that keeps you awake, relaxed, rejuvenated, well  or better for those sick or ill- the medicinal type, mood teas that available in shops.
In a nutsell:
Teaopots are vessels for your favorite tea, coffee, infusions, warm beverage and chocolate drinks.  Countries like England, America, and most of Asia uses teapots.  
Knowing the importance of teapots then inspires us to really love everything in our nook. A place where everyone eats, celebrates and gathers and shares.

Cleaning teapots
Truly is a right way and a wrong way to clean a teapot and it is important to know which is best. Toxic chemicals are definitely are NO  items to use to clean your teapot. Those chemicals could remain in the pot .Use natural cleaning products to clean your teapot
You may use safe household cleaning products such as vinegar and baking soda. Happy cleaning!

Teapot kinds:Ceramic / Clay / Glass / Enameled- Cast Iron/Copper/Stainless 




This pot  just came from the shelf and really needs heavy cleaning:)




Monday, November 21, 2016

Sinigang Fried Rice

Sinigang is a national Filipino Dish , a sour soup or stew that uses great amount of fruit acid You may use the classic tamarind fruit, yes tomato is a fruit too, others use green mango, watermelon ( not to ripe- yellow variety). Believe it or not you may use any sour fruit or vinegar in this dish. Cooks, chefs, foodies and homemakers have long been playful with this dish but using it  with your super good steamed rice is one great rendition. Using seafood, fish and chicken is great too.Combining carbohydrates with a hearty soup. Watch the video. Simple but fun ,easy and economical to prepare.  Kids may come to like this sour stew tweaked for a new dish. 
Yum! Comment below let us know how your fried rice cooking was! Happy Cooking


You will need:
Sesame oil for sauteeing
100 grams pork belly, cut into chunks
1 medium red onion
1 teaspoon ginger, grated
1 teaspoon salt
1/2 t black pepper ground
8 -10 pieces cherry tomatoes ( you may use any variety)
1 1/2 cups rice
1/2 cup Pork Sinigang (sour soup stew) Broth

How to prepare Pork Sour Soup or Sinigang
2 lbs pork belly ( with bones is better)
1 bunch of kang-kong or Chard
2 pieces medium sized tomato, quartered
1 liter water
4 Tablespoons rock salt1 large onion, sliced
2 pieces taro (gabi), quartered
2 cups tamarind fruit, boiled in 1 liter water ( pre-boil tamarind in water)
In a pot, boil together: water, salt, onion and tomato. Bring mixture to a boil.  Lower the heat, slow boil meat  in broth until for tender covered. Halfway boiling add in taro root vegetable and cook until tender, this also will thicken the soup if you boil it further. The taro is optional if you wish for a thin type of soup. Add in green leafy vegetable.
The fried rice dish feautured above this post uses no TARO:) 
Let's say you prepare this dish and you still have some reserved broth. This soup may be used to make the fried rice. Yum! Comment below let us know how your fried rice cooking was! Happy Cooking
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one-on one fondant tutorial

APRIL SUMMER WORKSHOP 2011

1:00PM - 5:00 PM * Please come earlier than the indicated schedule for early registration. We encourage you to kindly bring your take home box and hair net, however these are also available in the school. Bringing of kids during the sessions ( unless enrolled for BPA KID's Workshops) is strictly not allowed. April 1 Tasty Tarts for Teens P1650 Chef's Full Cooking for kids P1500 April 2 Gingerbread Making for Kids P1650 New World of Empanada P1750 April 5 Spiderweb, Nest, Heart P1650 Cupcakes class for Kids Artisan Breads, Dips & Soups P1750 April 6 Cake Pops for Teens P1650 Ultimate Fudge Cake Workshop P2,500 April 7 Spiderweb, Nest, Heart P1650 Cupcakes class for Kids Galantina,Filled Buns & Smoothies P1950 April 8 Cooking for Teens P1650 Pizza Parlor P1950 April 9 1 DOZEN CUPCAKE P1500 April 12-15 KIDS BAKING BOOTCAMP -get your kids busy and productive this summer, our future chefs and entrepreneurs! 4 days P6900 April 12 Spiderweb, Nest, Heart P1650 Cupcakes class for Kids April 13 Cake Pops for Teens P1650 April 14 Spiderweb, Nest, Heart P1650 Cupcakes class for Kids April 15 Tasty Tarts for Teens P1650 April 22 Cooking for Teens P1650 April 22-23 2 Days Basic Cake Decorating P4500 (Basic Cake and Basic Fondant,Gumpaste Artistry) April 26-29 BAKERY ENTREPRENEURSHIP BATCH 11 ***4 DAY PROGRAM W/ OVER 20PLUS RECIPES MAG-ARAL,MAG NEGOSYO ! P6000 April 27 Cake Pops for Teens P1650 April 28 Easy Entertaining for Kids P1500 April 29 Cooking for Teens P1650 April 30 NEW! 4 Cookies+4 Bars+4Brownies P1500

Pan De Sal & Ensaymada Sept. 2010

Pan De Sal & Ensaymada Sept. 2010