Like 'em full and firm buns…

Gen. Luna pandesal…. ah… I have loved these little bites of nugget heaven since I was young.  A little dab of Queensland butter and I'm in breakfast ecstasy. 

It has remained the same, except for the price.

It's different from the other pandesals I have tasted.  They're small but heavy, somewhat near to an english muffin texture already.  They don't deflate like most pandesals do and not too crusty that it feels like french bread when cool.

I will learn how to do this I'm sure.  I was reading thru the nice book that my loving sister Tintin gave me (Fundamentals of Professional Cooking and Baking by Gonzalez/Sandique) that there are actually different kinds of flour with different protein content for different uses.  Now that is something I'm not too familiar with.  

I confess that baking is my waterloo, as opening a packet of Betty Crocker Easy Bake Blueberry Muffins is not be considered as actual baking.   How about those apple pies I've made in the past? I've made Chocolate Chip Cookies but my 8 year old niece, Lexi, can make that too!

I want to make pandesal.  I want to be able to bake something like that Gen. Luna pandesal.  

I will also need a pugon (stoneware oven).   I'm sure SM Appliance Center don't sell that.

This one is dedicated to you...

Apparently Mommy forgot to instruct to put the R.I.P. phrase.   Well, last time I heard, Dad is busy partying and having fun with Tito Rene Palines, Tito Veo Villasenor, Tito Vic Villasenor and Tito Lito Deveza.

THE BEST!

Party on Dad!  This course is dedicated to you.  

Di ko lang gagayahin ang adobo mo kasi mas masarap ang adobo ko!

Interview with a Chef-ire

Chef Instructor Interviewer: So what do you want to get out from this course?

Migoy Chef-to-be: I want to be number 1 in my class.

So it's now official. I'm starting my course of "Professional Culinary and Pastry Arts Program" at the Center for Asian Culinary Studies.

New year, new leaf...

Now i'm back to Manila, it has been a fast, adventurous and bumpy but exciting ride for the last decade in Singapore.

Lots of events had turned out in the previous year that made me decide to pursue this passion of mine... that is cooking! So I had taken the leap of faith, quit my good paying job and is now enrolled for a one year diploma course for Culinary and Pastry Arts in one the Culinary Arts schools in Manila.

Today I complete all the registration and tuition requirements and classes start on Jan 26 (which is one day before my birthday). Am excited yet a bit hesitant too, most probably it's because I MAY be the oldest student in my class. Hehehehe... Anyway, better late than never!

I will dedicate this year of study to my beloved father, Ramon, who passed away last December 2010. Daddy cooks when required, or by order by Mom!

Love you Dad! Love you Mom. Thanks for giving me this exciting and generous life.

Love you too Beh!