SEATTLE —
Pandan Waffles
Ingredients:
Waffles:
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 3/4 cups coconut milk (or regular milk)
- 1/2 cup melted butter
- 1 teaspoon vanilla extract
- 2 tablespoons pandan powder
Equipment:
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Waffle iron
- Cooking spray or brush
- Spatula or tongs
- Wire rack
Instructions:
1. Preheat your waffle iron according to the manufacturer's instructions.
2. Mix Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, salt, and pandan powder until well combined.
3. Mix Wet Ingredients:
In another bowl, beat the eggs and then add the coconut milk (or regular milk), vegetable oil (or melted butter), vanilla extract, and pandan extract if using. Mix well.
4. Combine:
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; it's okay if there are a few lumps.
5. Cook Waffles:
Lightly grease the waffle iron with cooking spray or a little oil. Pour the batter into the preheated waffle iron, using enough to cover the waffle grid without overflowing. Close the lid and cook according to your waffle iron’s instructions, usually about 4-5 minutes, until the waffles are golden brown and crisp.
6. Serve:
Remove the waffles and keep them warm in a preheated oven (around 200°F or 95°C) if making multiple batches. Serve with your favorite toppings like fresh fruits, whipped cream or coconut cream, maple syrup, condensed milk, shredded coconut, or toasted sesame seeds.
Tips:
- For extra fluffy waffles, separate the egg yolks and whites. Beat the egg whites until stiff peaks form and fold them into the batter as the last step before cooking.
- Adjust the amount of pandan powder and extract to taste, depending on how strong you want the pandan flavor and color to be.
Pistachio Butter with White Chocolate
Ingredients:
- 2 cups shelled unsalted pistachios
- 1/2 cup white chocolate chips or chopped white chocolate
- 2 tablespoons unsalted butter
- 1/4 teaspoon salt (optional, to taste)
Equipment:
- Food processor
- Measuring cups and spoons
- Microwave-safe bowl or double boiler
- Spatula
- Airtight container
Instructions:
1. Prepare the Pistachios:
- If the pistachios are not already roasted, preheat your oven to 350°F (175°C).
- Spread the pistachios on a baking sheet in a single layer.
- Roast them in the oven for about 10-15 minutes, stirring occasionally, until they are fragrant and lightly browned. Let them cool.
2. Melt the White Chocolate:
- In a microwave-safe bowl, melt the white chocolate chips or chopped white chocolate. Heat in 30-second intervals, stirring in between, until completely melted and smooth. Alternatively, you can melt the white chocolate using a double boiler.
3. Process the Pistachios:
- Place the roasted pistachios in a food processor.
- Process the pistachios until they turn into a fine powder. This may take a few minutes. Stop and scrape down the sides of the bowl as needed.
4. Add the Butter and Melted Chocolate:
- Add the unsalted butter to the food processor with the pistachios. Process until the mixture starts to come together.
- Slowly add the melted white chocolate while continuing to process the mixture. Blend until smooth and creamy. This may take a few minutes.
5. Adjust Consistency and Seasoning:
- If the pistachio butter is too thick, you can add a little more melted butter or a neutral oil (like vegetable or canola oil) to reach your desired consistency.
- Add salt to taste, if desired, and blend again to incorporate.
6. Store the Pistachio Butter:
- Transfer the pistachio butter to an airtight container.
- Store in the refrigerator for up to 2 weeks. Allow it to come to room temperature before using for easier spreading.
Tips:
- If you prefer a sweeter pistachio butter, you can add a tablespoon or two of honey or maple syrup.
- For a smoother texture, process the mixture longer. For a chunkier texture, pulse the food processor to leave small pieces of pistachios.
Filipino Tocino Bacon
Ingredients:
- 1/2 pound bacon strips
- 1/4 cup brown sugar
- 1/2 tablespoon rice vinegar or white vinegar
- 3/4 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon smoked paprika (optional, for color and flavor)
Equipment:
- Knife
- Cutting Board
- Measuring cups and spoons
- Mixing bowl
- Resealable plastic bags or airtight containers
- Skillet or frying pan
- Tongs or spatula
- Stove
- Serving plates
Instructions:
1. Prepare the Marinade:
- In a small bowl, combine the brown sugar, vinegar, garlic powder, ground black pepper, smoked paprika, and red food coloring (if using). Mix well until the sugar is fully dissolved.
2. Marinate the Bacon: - Add the bacon strips to the marinade, making sure each piece is well-coated.
- Transfer the marinated bacon and the marinade into a resealable plastic bag or airtight container.
- Refrigerate and let it marinate for at least 24 hours, preferably 2-3 days for better flavor absorption.
3. Cook the Tocino Bacon:
- When ready to cook, heat a skillet over medium heat.
- Place the marinated bacon strips, along with some of the marinade, in the skillet.
- Add about 1/8 cup (2 tablespoons) of water to the skillet to prevent burning and to help cook the bacon thoroughly.
- Cover and simmer until the bacon is tender and the liquid has evaporated, about 10-15 minutes.
- Once the liquid has evaporated, cook the bacon until it caramelizes and turns a deep, rich color, about 5-10 minutes. You can add a little oil if needed to help with caramelization.
4. Serve:
- Serve the tocino bacon hot with steamed rice and a side of fried eggs for a traditional Filipino breakfast known as "Tosilog" (tocino, sinangag or garlic fried rice, and itlog or egg).
Tips:
- Adjust the amount of sugar to suit your taste preference for sweetness.
- Tocino bacon can be stored in the refrigerator for up to a week or frozen for longer storage.
Segment Producer Suzie Wiley. Watch New Day Northwest at 11 a.m. weekdays on KING 5 and streaming live on KING5.com. Contact New Day.