TRAVEL LUZON: A TASTY TRIP
Sunday, April 9, 2017
Extra Income
came across this website and it seems legit.. want to give it a try? here is the link http://payinnight.com/?ref=46287
Saturday, March 12, 2011
Laguna's Best Cake: Mer-Nel's Cake House
It all started one Valentine's day in 1980 when a group of people ordered heart-shaped chocolate cakes... and the rest as they say is history. Through their heart-shaped cakes, it became their trademark. They named their business Mer-Nel's Cake House, which was coined after Merle and his husband's first name. Today, their heart-shaped cakes are their bestsellers accounting for 80% of their sales.
Their cakes are famous for the right combination of sweet and chocolate that makes it a perfect moist cake, you won't get tired of every bite. Whatever shape it is, it's delicious! It truly is a must for every occasion!
You can visit them at Lopez Ave. Batong Malake, Los Banos Laguna, Philippines, or call (049)536-1145. Happy eating!
Labels:
Bake,
Chocolate Cake,
Mer-Nel's,
Moist Cake,
sweets
Tuesday, March 8, 2011
Los Baños: Buko Pie
Buko Pie is one of the products you must try when traveling south. It’s the specialty of the Laguna Province, specifically Los Baños. It is a traditional Filipino pastry style, young-coconut-filled pie. It’s just like a coconut cream pie; the only difference is it’s made with young coconuts (buko in Filipino) and has no cream.
Estimated cooking time is 1 hour and 30 minutes.
INGREDIENTS
Crust:
· 2 cups all-purpose flour
· 2/3 cup shortening
· 1 piece eggyolk
· 1 tsp. vinegar
· 1/4 cup ice water
Filling:
· 4 cups coconut meat
· 1 cup coconut water
· 1 300 ml. can Sweetened Condensed Milk
· 2/3 cup cornstarch
COOKING INSTRUCTIONS
· 4 cups coconut meat
· 1 cup coconut water
· 1 300 ml. can Sweetened Condensed Milk
· 2/3 cup cornstarch
· Blend flour and salt in a bowl. Cut in shortening using two knives or a pastry cutter.
· Combine yolk, vinegar and water; slowly add the liquid to the flour mixing until dough can be handled.
· Divide dough into 2 parts with one part slightly bigger than the other. Roll bigger dough to about 2 inches larger than a 16-inch pie plate.
· Fit dough into a pie plate, letting sides hang.
· Roll out remaining dough for the crust.
· Set aside.
· Combine filling ingredients in a thick saucepan.
· Cook stirring constantly until thickened. Cool then pour into prepared crust.
· Cover with top crust; flute or crimp edges together to seal.
· Bake for 1 hr. at 425 degrees F.
Happy eating!
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