it has been more than a year that this subject noodle making has appeared and more than 41 years in business of noodle making and cooking, serving noodles to customers.
the subject [SOME THINGS YOU DON'T JUST CHANGE]
in terms of noodle making and cooking, changes had happen maybe with out noticing. the quality of flour as ingredients use principaly has pass so many changes, the water use , the salt, the secret ingredient that makes the noodle chewy. the ingredients use will influence the quality and taste. the availability of ingredients use in cooking also had pass so many changes that again affect the taste of the broth and therfore also the noodles being serve.
the manner the noodle is being process may still be manual but I believe that minor changes has also been done to adjust to present condition when the noodle is being process.
its impossible not to make changes. adjustment on recipes are changes done thou it might be minor. but in the long run the noodles 40 years ago and the noodles being made now has a big difference.
for how long will they stay in business, that's
determine by what adjustment needs to be done. you dont just change the recipe and the procedure BUT change you must if you want to stay in food service business.
Do they still process 200 kilos?
Who among you knows how to make noodles and cook it?
Saturday, November 27, 2010
Friday, August 27, 2010
steamer para sa puto
ha ha ha ha talaga rin naman akoy tuwang tuwa dito sa ginagawa kong rice putong puti. pinag iisip ako ng husto dahil hindi ko makuha ang gusto kong pagkaluto ng putong puti. baka ang problema ay sa ginagamit kong steamer na binili ko lang sa supermarket sa downtown. mukhang hindi nito kayang maabot ang tamang init na kailangan sa pagluluto ng rice putong puti. so ano ang dapat kong gawin hahahaha aahhhhhh gagawa ako ng steamer, sarili kong design na siya kong gagamitin sa pagluluto. kailangan yong matibay at mas mura kumpara sa binili ko sa super market.
Tuesday, July 20, 2010
onward to my puto
binabab na bigas, levadura, kanin tira pa kagabi ay aking pinagsama sama upang gilingin...... at matapos kung gilingin ay isinama ko ang iba pang sangkap upang ito ay sumarap. binayaan kong makapahinga ang masa ng 2 oras bago ilagay sa molde. bawat molde ay isa isang nilagyan hanggang maubos ang masa. ang mga molde ay nakalagay na sa steamer at handa na itong isalang sa pasingawan lutuan sa tagal na 10 minuto. medyo hindi na ako gaanong kinakabahan dahil tiwala na akong ito ay magiging tagumpay...............................................ha ha ha ha ayan tapos na ang 10 minuto bubuksan ko na ang lutuan-----------tararara rara====wow ang ganda ng pagkaluto malapit na malapit na ha ha ha ha ...matikman nga ...ooohhhhh sarrrrrrap. pero kailangan pa ng another batch for further improvement. kailangan ko ang puto na perfect para sa dinuguan at pancit na hahanap hanapin mo...
Monday, July 19, 2010
levadura sa puto
It will not take too long and I will be able to formulate the right concotion for my recipe of PUTO. The procedure is also very important in the making of puto. I must design the best procedure to obtain the type of puto I want.
Analysing the defferent result on the puto am developing, I decide to go back on the use of levadura setting aside momentarily the use of instant yeast as leavening. I therefor prepare and culture my levadura once again as I have use in my previous formulation. It's really a challenge on my part making my own type of rice puto. I am using the old technology in combination with the new technology. The old technique is to capture the aroma and flavor of a puto suitable and the best for dinuguan and pancit and the new techno is to be able to make it the same everyday in the easiest way possible.
Having all the ingredients I need I proceed to grind the rice that has been previously soak in water. Coming to think of the soaking, what will happen kaya kung sa warm water ko e-soak ang bigas. I'll try this aproach next time. The one kilo of rice takes me only 5 minutes to grind. I am using the peanut grinding machine. The machine can grind faster and so easy to clean. Obtaining the rice dough or galapong I proceed to mix the levadura on the galapong to blend then I pour all the remaining ingredient and beat it thoroughly. I let the batter to rest for 2 hours and proceed filling the puto molds one by one. It's now time to steam cook the puto. Here I am again excited and feelling the suspence on what will be the result. Wait......wait......ha ha ha ha 10 minutes is a long wait. It's already 10 minutes.......dyarannnn dyadyarannnnn ha ha ha ha ha ha.
Ten minutes waiting to know the result is a time of excitement and suspence waiting for the outcome whether it is successful or not. taradying taradying ha ha, wow it's really the power of levadura that will make my puto better. I see that the puto I like will not take too long and I'll be able to perfect my puto. Onward to the next batch..........la la lalala lala...ha ha ha ha
Analysing the defferent result on the puto am developing, I decide to go back on the use of levadura setting aside momentarily the use of instant yeast as leavening. I therefor prepare and culture my levadura once again as I have use in my previous formulation. It's really a challenge on my part making my own type of rice puto. I am using the old technology in combination with the new technology. The old technique is to capture the aroma and flavor of a puto suitable and the best for dinuguan and pancit and the new techno is to be able to make it the same everyday in the easiest way possible.
Having all the ingredients I need I proceed to grind the rice that has been previously soak in water. Coming to think of the soaking, what will happen kaya kung sa warm water ko e-soak ang bigas. I'll try this aproach next time. The one kilo of rice takes me only 5 minutes to grind. I am using the peanut grinding machine. The machine can grind faster and so easy to clean. Obtaining the rice dough or galapong I proceed to mix the levadura on the galapong to blend then I pour all the remaining ingredient and beat it thoroughly. I let the batter to rest for 2 hours and proceed filling the puto molds one by one. It's now time to steam cook the puto. Here I am again excited and feelling the suspence on what will be the result. Wait......wait......ha ha ha ha 10 minutes is a long wait. It's already 10 minutes.......dyarannnn dyadyarannnnn ha ha ha ha ha ha.
Ten minutes waiting to know the result is a time of excitement and suspence waiting for the outcome whether it is successful or not. taradying taradying ha ha, wow it's really the power of levadura that will make my puto better. I see that the puto I like will not take too long and I'll be able to perfect my puto. Onward to the next batch..........la la lalala lala...ha ha ha ha
Sunday, July 18, 2010
puto
Ha ha ha ha padyaran dyaran pa ako palpak naman ang resulta dahil mabigat at ang iba ay hilaw. Bakit nahilaw kahit dinagdagan ko ang time ng pagluluto. Ano kaya ang dahilan samantalang ang ibang kasama ay maganda ang pagkaluto. Dismayado ako talaga, aaahhhh pasasaan ba ang tungo at malalaman ko din ang tama at magandang sistema ng paggawa ng putong puti. Dapat balikan ko ang sistema ng lebadura. Palagay ko lebadura ang talagang kailangan at hindi yeast. Gawa uli ako ng lebadura para siyang gamitin ko sa paggawa ko ng puto bukas. Hay ganyan talaga kung gusto mong matuto tiyaga lang. Ha ha ha ha sana bukas gumanda uli ang aking puto iyong pasado sa klase ng puto na gusto kong ihain sa hapag kainan.
Saturday, July 17, 2010
ANG PUTO
I continue my search for making my ideal puto. Every time I make puto I always use one kilo of rice as basis for the quantity of puto am going to make. My goal is to make 100 pieces of puto for the size I prefer to serve on a plate. Now as I said before, am going to use yeast instead of my cultured levadura. Ano kaya ang maging resulta.
I wash the rice as previosly soaked in water for three times then I grind the rice into a puree adding water as is needed to reach the consistency I desired. Setting aside the rice I prefer the yeast to be use as leavening, pouring the yeast into a bowl with warm water. Having prepared all the ingredients that am going to use and waiting for the yeast to rise, I mix all the ingredients for my puto and watching as the dough reach a consistency I think is suitable for my puto. Measuring the puto into the mould one by one and putting it into the steamer. All things done I wait for the result nervously. As to what will be the result keeps me excited. Oh the suspense of waiting. Sana maging maganda ang resulta. Ha ha ha ha malapit na.........ayan bubuksan ko na ang steamer. Dyaran dyaran dyaran ito na ang puto...............
I wash the rice as previosly soaked in water for three times then I grind the rice into a puree adding water as is needed to reach the consistency I desired. Setting aside the rice I prefer the yeast to be use as leavening, pouring the yeast into a bowl with warm water. Having prepared all the ingredients that am going to use and waiting for the yeast to rise, I mix all the ingredients for my puto and watching as the dough reach a consistency I think is suitable for my puto. Measuring the puto into the mould one by one and putting it into the steamer. All things done I wait for the result nervously. As to what will be the result keeps me excited. Oh the suspense of waiting. Sana maging maganda ang resulta. Ha ha ha ha malapit na.........ayan bubuksan ko na ang steamer. Dyaran dyaran dyaran ito na ang puto...............
Friday, July 16, 2010
ang puto
Nakatikim ka na ba ng puto? Masarap ang puto na gawa sa bigas, subalit ang puto ay may kanya kanyang katangian depende sa gumagawa. Matagal ko ng nais gumawa ng puto at ang gusto kong puto ay iyong malambot at hindi madikit sa daliri. Iyong putong puti na hindi ginagamitan ng artificial sweetener, ang artificial sweetener ay may side effect daw na puwedeng hindi ka magkaanak. Nako naman , tapos ang iyong lahi. Ang gusto kong puto ay iyong puto na parang bulak sa hipo o salat. Uhmmmmm ang lambot kaysarap isama sa dinuguan. Iyan ang puto na gawa sa bigas. Ang puto na harina ng trigo ang gamit sa paggawa ay hindi ko gusto para sa dinuguan.
Sa kagustohan kong makagawa ng sariling puto, ako ay nagsaliksik. I start my research and experimentation. I ask for information and whatever information I can obtain I try to analyse it before taking the information as part of my experimentation. You may say that making puto is very simple and easy but if you don't know how and don't understand how it is done then I find it not really easy as I am told. I have to do it myself, a hands on, so I can have the feel or hang of making my puto. I found the endeavor very exciting and satisfying when the end result shows improvement. Using the old system of levadura is now over. The next step will be the use of yeast as flavor moderator for the rice I use. Ano kaya ang mangyari, am in a suspence on what will be the result. Ha ha ha ha ha its realy exciting.
Sa kagustohan kong makagawa ng sariling puto, ako ay nagsaliksik. I start my research and experimentation. I ask for information and whatever information I can obtain I try to analyse it before taking the information as part of my experimentation. You may say that making puto is very simple and easy but if you don't know how and don't understand how it is done then I find it not really easy as I am told. I have to do it myself, a hands on, so I can have the feel or hang of making my puto. I found the endeavor very exciting and satisfying when the end result shows improvement. Using the old system of levadura is now over. The next step will be the use of yeast as flavor moderator for the rice I use. Ano kaya ang mangyari, am in a suspence on what will be the result. Ha ha ha ha ha its realy exciting.
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