Comments on: “Pinisi” a la Art

By: Louelljoy

Louelljoy — Thu, 03 Mar 2011 01:17:05 +0000

Hello, would you happen to have a nice recipe for doughnuts? the ones that stays soft even for 24hrs like that of dunkins? because most recipes I tried available in the net turns tough and chewy after just 2hrs expose to room temp. Please help, thanks. Please email me at Louelljoy@yahoo.com

By: Louelljoy

Louelljoy — Thu, 03 Mar 2011 01:16:43 +0000

By: Cecilia

Cecilia — Thu, 18 Jun 2009 06:35:33 +0000

Betty q, I’m just referring to MM’s pinisi … Thanks for your instructions. Maybe you should have your own blog as well. I’m already addicted to MM’s and 80Breakfasts, I could go for another one. Will be trying your siomai recipe and something else that I can’t remember right now, sometime soon! Betty q, you’re pretty cute! … Now where did that come from? Well, it sounds cute, so I’ll leave it at that.

By: betty q.

betty q. — Wed, 17 Jun 2009 18:20:23 +0000

Cecilia; could you be referring to Apicio’s beaver tails or elephant ears? Yup, it is really good! Using MM’s dough, to make elephant ears, get a small piece of dough and roll it thinly into an oval about 3 by 5 inches pulling it gently making sure the edges are somehow a little thicker than the center. Using fingertips, I make hole impressions on the dough before frying so there will be bumps! Then dust with cinnamon sugar while it is still hot.

By: Cecilia

Cecilia — Wed, 17 Jun 2009 02:07:01 +0000

I just finished making this mostly according to instructions and suggestions from the comments. I guess beignet it is not, but then nobody ever told me it is. He, he. But it turned out reeeally good. I halved all the ingredients, but I still made alot! I added a dash of vanilla, grated some nutmeg and cinnamon … It does taste quite familiar. I’m not sure from where, but maybe I have had siakoi growing-up. Thank you, MM, for a comforting post!