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!

By: Gini

Gini — Wed, 17 Jun 2009 00:48:56 +0000

thanks Diday. I totally agree…the humor is lost in translation but at least when I went back to reread your comment, I understood and appreciated the joke :)

By: ykmd

ykmd — Tue, 16 Jun 2009 20:50:47 +0000

Siakoy! Yummmm….
I miss masi too! Can you do a post on that MM?

By: Maria Clara

Maria Clara — Tue, 16 Jun 2009 20:19:42 +0000

BettyQ: thanks again. I do have a food processor and will try the food processor approach. I do not have the grater attachment for my mixer but if the food processor works then I will not get the attachment. Too many unused kitchen equipments sitting in my cupboard and do not want to add another pile in it.

By: betty q.

betty q. — Tue, 16 Jun 2009 19:57:44 +0000

MC: I am assumng you have a Kitchenaid with all the baking that you do! You have the grater attachment? Here is an No sweat way of making kudkod your coconut. Pass it through the grater attachment but don’t push it too hard so you will have finely grated coconut. Doing it in the food processor will work as well. The only laborious thing is cracking the cocnut open and taking the meat out.

By: Maria Clara

Maria Clara — Tue, 16 Jun 2009 17:42:33 +0000

BettyQ: Thanks much for your input. Dessicated coconut is this the dried one they have at the grocery chain or the one they sell at the health food that looks like a snow flakes? On the other hand, if one is using the canned coconut milk it will be a problem as it contains a minute amount of preservatives. Yes, it is a miniscule amount but the yeast will not tolerate it. So there will be a problem posed here if using canned coco milk. I tried it in bibingka my yeast grew as soon as I added the coco milk my batter went flat as a concrete. No sign of life at all – not even sign they are in life support. Perhaps a fresh coco milk is in order but I will not do the fresh pressing of coco milk not in this life where I am at this moment. I am glad you agree with me coco milk give the ensaimada another layer of flavor.

At the Thai market they sell coconut cakes which is really good. I goggled the recipe and sounds very doable. Try goggling it and let me know your feedback. Thanks again MM and BettyQ.