Comments on: Putong Ube a la Marketman

By: Abet Banados

Abet Banados — Sun, 26 Jul 2009 11:47:23 +0000

Hey guys I am new to ube making and I find all your comments very interesting and helpful. It takes off a lot of guesswork. MM congrats for a simple recipe which I am going to try for sure. After all that’s why I happened to land on this site to search for a simple puto ube recipe. If anyone would be kind enough to post a simple cassave ube recipe bless you.

Thanks everyone

By: chris

chris — Wed, 28 Jan 2009 15:14:12 +0000

rod of binan: i’ve just read your puto-post, rod. am very thankful for the inputs you shared. maybe we can have a demo-cooking? i live nearby and hope we can make the native puto the olden way… how can i contact you, sir? my email add is cal_child_inc@yahoo.com. god bless!

By: Rizza Fajardo

Rizza Fajardo — Thu, 08 Jan 2009 13:07:32 +0000

Dear MM,

I have just discovered your website and so far I have been very satisfied with your kitchen tested recipes, with special mention on Putong Ube, Maja Blanca.

Please do me one big favor – Please ask ms. Betty Q. to post her recipe of Cuchinta (I prefer the rice powder recipe to flour). I have been craving for a good cuchinta here in Dubai, but could not find one that tastes like that from home.

Pleeaase…

By: rod

rod — Sun, 16 Nov 2008 14:17:51 +0000

Liz, you can harvest yeast just by letting your diluted “galapong” or flour and cover it with muslin cloth or “katsa” stand in the kitchen counter and monitor it daily by checking for bubbles.Bubbling means yeasts are present since air (bubbles) is a product of fermentation. Feeding it with more starch or sugar daily would make the yeasts grow and multiply until you see further or more distinct bubbling which is a sign that your sourdough/levadura is alive and healthy.Aside from the bubbles, you can also monitor the smell, the smell has to be sour and tangy. soon as you notice no sign of bubbling specially during the first few days and the rotten smell which shouldnt be then discard the mixture and create a new one. ratio of flour or galapong should and water is 1:1. For sourdough recipes and preparation, you can search online and use a method whichever suits you. Even sourdough (starter mixture)making is a trial and error process. Patience is the key to doing this. Its all worth the effort once you have created one and you get to cook a great tasting and smelling puto..

By: liz

liz — Sun, 16 Nov 2008 13:29:28 +0000

Thanks Rod. I can imagine how finicky these yeasts are as I’ve worked with them in school but I haven’t tried this harvesting wild yeasts from the air thing. So I just let galapong sit outside for a week to get some wild yeasts? If it’s too much trouble, I think I’ll start first with using some baking powder or cultured yeasts afterwhich I can graduate to this wild yeast thing :)