Heny Sison's Sans Rival Baking Class

Chef Heny Sison

sans rival lessons: almond sans rival. cashew sans rival. macadamia sans rival. 

pistachio sans rival. toffee sans rival. mocha sans rival.

Heny Sison Culinary School

33 Bonnie Serrano Avenue

Crame, Quezon City, Philippines

www.henysison.com

info@henysison.com

Polvoron Recipe

Yields 100 pieces

INGREDIENTS:

3 cups All-Purpose Flour

3 cups Full Cream Powdered Milk

1 cup Sugar

250 g Salted butter, 
softened at room temperature

Toast the flour in a wok over low heat.

Stir continuously to avoid burning.

Turn off the heat when the flour becomes slightly brown. 

Let cool.

Pour in the softened butter. Mix well.

Add the sugar. Mix thoroughly.

Mould the mixture using the polvoron moulder.

Wrap in square pieces of Japanese paper or cellophane.

For my family, we simply stack 'em up in an airtight container.

Grab the naked polovoron and yum yum. 
Just don't dare to laugh after putting the polvoron in your mouth.

You can add crushed cashew nuts, peanuts, pistachio, toasted pinipig,

some milo or horlicks into the polvoron mixture. 

Almost Naked Prawn Dim Sum Recipe

Serves 6

INGREDIENTS:

Dim Sum Filling:

1/2 kg Prawns, peeled

3 tsp Oyster Sauce

1/2 tsp Sesame Oil

Salt & Pepper

Spring Onion, finely chopped (garnish)

Ginger, julienned, finely sliced (garnish)

Sesame Seeds, toasted (garnish)

Combine oyster sauce, sesame oil, salt & pepper.

Marinate prawns for minimum 2 hours in the refrigerator.

Dim Dum Dough:

1 cup Wheat Flour

2/3 cup Tapioca Flour

1/4 tsp Fine Salt

1 cup Boiling Water

2 tsp Olive Oil

Mix the wheat, tapioca and salt thoroughly.

Add 1/2 cup of boiling water to the flour. Mix with chopsticks. 

Add more boiling water until the dough mixture forms.

Add olive oil and continue mixing.

Knead the dough on an oiled surface.
Use a rolling pin to roll the dough out as thinly as possible.

Cut the dough to fit a prawn for each dim sum.

Put one marinated prawn on the thin dough.

Pinch the dough on edge. Make enough pleats to close the pouch.

Place the dim sum in lightly oiled pan.

Do the same process for the remaining prawns.

Steam for 15 minutes.

Garnish with spring onion, sesame seeds and thinly sliced ginger.

Dim Sum Sauce:

1 glove Garlic

1 Bird's Eye Chilli

Light Soya Sauce

Apple Cider Vinegar

Salt

Pound the garlic and chilli together in a mortar and pestle.

Mix the pounded garlic and chilli with light soya sauce and apple cider vinegar.

Season with salt.

Pisang Goreng Recipe

INGREDIENTS:

1 foot-long Banana

Glutinous Rice Flour

All-Purpose Flour

Fresh Jackfruit

Cinnamon

1 Large Egg

Water

Dash of Salt

Brown Sugar

Canola Oil, for deep-frying

All-Purpose Flour, for dusting sliced banana

Put the jackfruit with a bit of water and cinnamon powder in a blender. 

Puree smoothly.

Mix the jackfruit puree with flour, egg, salt and brown sugar.  
Add water to make it into a pasty batter.

Slice the banana into bite size pieces.

Dust the sliced banana with All-Purpose Flour before dipping into the batter. 
Dip the banana into the batter.

Deep-fry in oil until golden brown.

Use the absorbent napkin to remove excess oil.

Serve warm.

Night's 2nd Birthday @ Urban Pooch

10th December 2006. Our baby boy's 2nd birthday celebration. 

We treated Night to a dog cafe, Urban Pooch. 

It's a cosy restaurant for dogs. 

Don't worry, and you won't get hungry. It serves food for homo sapiens as well. 
Night had fun in the playroom, mingling with his fellow furkids.

Urban Pooch Dog Cafe

530 Balestier Road #01-07

Monville Mansion, Singapore 329857

+65 62525046

www.urbanpooch.com.sg

open daily 11am-10pm