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Ube cake is a traditional Filipino chiffon cake or sponge cake made with ube halaya (mashed purple yam). It is distinctively vividly purple in color, like most dishes made with ube in the Philippines. [1] [2] [3]
A Goldilocks Bakeshop branch (2009) On May 15, 1966, Chinese Filipino sisters, Milagros Leelin Yee and Clarita Leelin Go, and their sister-in-law Doris Wilson Leelin, opened the first Goldilocks store on a 70-square-meter (750 sq ft) space on the ground floor of a three-story building along Pasong Tamo Street in Makati and started with only 10 employees.
Unlike other types of Filipino pianonos which are made with rolled chiffon or sponge cakes, brazo de Mercedes is made from meringue and thus does not use flour. The meringue is made from egg whites, cream of tartar, and granulated sugar. The filling is traditionally custard made from egg yolks, sugar, and milk cooked in low heat in a double boiler.
The ensaïmada is a pastry product from Mallorca, Balearic Islands, Spain, commonly found in southwestern Europe, Latin America and the Philippines. The ensaïmada de Mallorca is made with strong flour, water, sugar, eggs, mother dough and a kind of reduced pork lard (called saïm in Catalan) which gives the pastry its name. The handmade ...
Sans rival is a Filipino dessert cake made of layers of buttercream, meringue and chopped cashews. Its name means "unrivaled" in French. Its name means "unrivaled" in French. The cake may be decorated, left plain or garnished with pistachios .
Filipino cookies 'n cream–flavored polvorón from Goldilocks Bakeshop. The Filipino version of polvorón (sometimes spelled "polboron" or "pulburon") is made from toasted flour, sugar, powdered milk, and butter or margarine instead of lard. In contrast to other polvorón, it is not baked and has a very fine powder-like and dry consistency.
Simply Recipes. Eugene Levy's easy trick for better egg salad. Food. Southern Living. This 2-ingredient dinner is my go-to when I don't feel like cooking. News. News. CNN.
Lillian Borromeo (née Lising; born 23 September 1940), commonly referred to as Atching Lillian (lit. ' Elder Sister Lillian '), is a Filipino food historian and chef, best known for her dedication to preserving Filipino heirloom recipes and old methods of food preparation, especially those belonging to Kapampangan cuisine.