Pinoy Homebaker, Amateur and Professional Group

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All filipino homebakers, amateurs and professional... MABUHAY FILIPINO!!!!

Location: Pilipinas at pinoy sa buong mundo
Members: 34
Latest Activity: Jun 22, 2014

Started by chona montalvo. Last reply by chona montalvo Oct 1, 2012. 3 Replies 0 Favorites

hey guys can u give me a recipe for a 14x14x3 inch square pound cake... i need it for my fondant cake... thanksa lot! Continue

Comment by shaira on March 26, 2012 at 11:28am: woooowww! thank you anna! :) when i try to watch it on youtube, they make it look so easy. when i tried it, bokya. haha btw, have you tried airbrushing your cakes?

Comment by OC's Little Kitchen on March 29, 2012 at 2:06am: i want to try airbrushing ... looks hard :)

Comment by Joy Fruelda on April 5, 2012 at 7:28am: Hi Anna and Shaira,

Thanks for the info. I will in May class of wilton school here in dubai and can't wait for it.

Anna- ingredients here are easy to find because some instructor are also teaching at home and selling some baking products. But i think it is much cheaper back home with regards to ingredients..

looking forward to share my master piece soon..

take care ladies!!!

Comment by Armi Santiago on April 6, 2012 at 11:53am: Hi Everybody! Just joined... Thanks for creating this group Ms. Joy =)

Comment by CoLine Diaz Ng Cheng on May 17, 2012 at 2:00pm: New member here ♥

Comment by RUBY JOHNSON on May 18, 2012 at 12:26pm: I know this has nothing to do with baking, but can anyone tell me how to make the crabs with coconut milk. I have a craving for it. LOL. I live in Maryland. Dont speak much tagalog, but can understand a little.

Comment by shaira on May 19, 2012 at 10:13am: Hi Ruby,

Here is a recipe for the crabs with coconut milk..

Crabs in Coconut Milk Ingredients:

2 large alimangos (mud crabs); cut in halves
1 cup coconut milk or coconut cream (or a mixture of both)
1 segment ginger; sliced
4 cloves garlic; crushed
1 cup squash; cut in cubes
1 cube fish/shrimp bouillon (e.g. knorr, calnort, etc.); mashed
fish sauce to taste

pepper to taste

Crabs in Coconut Milk Cooking Instructions:

Steam crabs and squash until half cooked. Set aside.

Sauté garlic and ginger, then add coconut milk, fish builion, and fish sauce to taste. Bring to a boil, stirring ocassionally, until coconut milk becomes thick and oily. Add crabs and squash. Cook until dish is done.

some prefer it with shrimp paste (if you are familiar with it).

if you're into spicy food, 1 or 2 chopped red chillies would make uber awesome :D

Hello to coline, krizzy and armi :)

Comment by shaira on May 19, 2012 at 10:15am: and oh, if you are getting live crabs and you want the crab fat to stay soft, put them in the freezer(alive) before you cook them. for some reason, it makes them "sleep" and when you cook them, the fat doesn't harden or become "stressed", as they say.

Comment by RUBY JOHNSON on May 21, 2012 at 11:00am: Thank you so much for the recipe. I will enjoy it. My sisters are in California, so I just eat the basic Philp. food like pancit, adobo, and sinagong.

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