MOST DELICIOUS DRINKS IN THE WHOLE WORLD III

 Read the first part MOST DELICIOUS DRINKS
and second part  MOST DELICIOUS DRINKS II. 

Pinna colada or Piña colada (Puerto Rico)

This sweet rumbased cocktail is made of pineapple juice, rum and cream of coconut and is served either shaken with ice or blended. The drink can be garnished with maraschino cherry or pineapple wedges. Since 1978, it was Puerto Rico’s official beverage. The name has a literal meaning of “strained pine cones”

                 

Yerba Mate (South America)

The caffeine rich mate or yerba mate is an infused drink which originated in South America mainly in southern states of Brazil, Argentina, Paraguay, Uruguay, and to a lesser degree in Lebanon, the Bolivian Chaco, Syria and south of Chile. It is made by steeping in hot water the dried leaves of the tree yerba mate. Mate is prepared using a hollow calabash gourd with a metal straw called bombilla.

Carrot juice (Global)

This is a healthy drink best to include in diet plans and adequately sweet to be liked by kids. Carrot juice is rich in β-carotene and B complex vitamins including folate and lots of minerals like iron, copper, phosphorus magnesium, potassium and calcium. Carrot juice is opaque unlike many other juices. Carrots were used for making juices and soups for hundreds of years.

Despite its many benefits too much consumption of carrots can result to temporary carotenoderma which is a benign condition wherein the skin turns to orange.  

Champagne (France)

The sparkling wine Champagne is created using grapes from the Champagne region of France by adhering to rules that need secondary fermentation   of the wine within the bottle which results to carbonation. Specifically, the grapes used in creating Champagne are Pinot Meunier, Pinot noir and Chardonnay. Other sparkling wines from other regions in the world are produced from other grape varieties.

Caipirinha (Brazil)

This national cocktail of Brazil is made from lime, sugar and cachaça(sugar cane hard liquor). Cachaça is the most known distilled alcoholic beverage in Brazil. Cachaça like rum is created from sugarcane derived products. The alcohol of cachaça is a result of sugarcane juice fermentation that is subsequently distilled.

 Baileys Original Irish Cream (Ireland)

Baileys Irish Cream is a cream based liquer and Irish whiskey created by Gilbeys of Ireland, International Distillers & Vintners’s division as it was searching for something to introduce for the international market. Recently, Diageo owns its trademark.In 1974, it was introduced in the market to be the first Irish ice cream

Chocolate milkshake (United States)

This artery clogging drink from the fast food world serves as a sweet ending to family meals. It may not be fattening as anyone thinks since the energy consumed to slurp up this thick sludge can reduce some of the body’s calories. 

Tequila(Mexico)

This distilled beverage is created from blue agave plant commonly those found in the city of Tequila. The traditional way on drinking Tequila in Mexico is neat without salt and lime. In some regions, Tequila is taken in with a side of sangrita which is a sweet, spicy, sour drink made typically with hot chillies, orange juice and grenadine or tomato juice.

Sparkling water (Global)

Sparkling water is also known as fizzy water, soda water, club soda, carbonated water or seltzer water. It is water wherein carbon dioxide under pressure is dissolved. The process referred to as carbonation makes the water effervescent. Sparkling water is the defining ingredients contained in carbonated softdrinks. 

MOST DELICIOUS DRINKS IN THE WHOLE WORLD II

Read PART I MOST DELICIOUS DRINKS.

Sujeonggwa (Korea)

The traditional Korean fruit punch Sujeonggwa has dark reddish brown color and created from ginger, cinnamon, persimmons and sometimes garnished with pine nuts. First the ginger and cinnamon are brewed in slow boil then solids are removed and the liquid that remains is again boiled after adding brown sugar or honey. The dried persimmons are sliced into parts and are added to the completely cooled brew. Sujeonggwa is also sold in canned form.

Shikuwasa juice (Japan)

The Okinawa native Citrus depressa, also called thin-skinned flat lemon, Taiwan tangerine, flat lemon or hirami lemon, is a tiny green citrus fruit which is rich in flavonoids. This extremely sour fruit has similar characteristics with lemon and is frequently used for garnishing dishes. It is also used in making jam. Citrus depressa produces a sharp Shikuwasa juice that’s is preferably diluted or mixed to a cocktail.

Raksi(Nepal)

Raksi, a distilled alcoholic drink, is commonly made at home. This is created from kodo millet or rice and varied grains yields different flavors. Raksi can also be created from mulberries. This strong drink has clear consistency like gin or vodka and the flavour is similar to Japanese sake.

Raksi is has strong odour and creates a burning sensation directly down to the throat that finally resolves itself into a velvety, smooth sensation.  Nepalese serve this homebrew during festivals.

Coconut water (Global)

This clear liquid from young coconuts has been a famous drink in the tropics particularly Africa, Pacific Islands, Brazilian Coast, India, the Caribbean and Southeast Asia, where it is found canned, fresh or bottled.  They are sold frequently in the streets where vendors cut them open in front of customers.

Recently, coconut water is marketed being a natural sports or energy drink since it is rich in mineral and potassium.  Marketers promoted this refreshing drink because it has low calories, carbohydrates and fat levels.  This belongs to the freshest fruit juices to take in on the beach. Its flesh can be eaten flaked or raw and cook with its oil.

Scotch whisky (Scotland)

Scotch whisky is also called grain whisky or malt whisky. Scotch whisky is created in a method specified by law. All of the Scotch whisky have been initially created using malt barley. However, commercial distilleries started introduction of whisky made from rye and wheat in 18^th century. Scotch whisky has five varied categories namely blended Scotch whisky, blended malt Scotch whisky, single grain Scotch whisky, single malt Scotch whisky and blended grain Scotch whisky. Every Scotch whisky should be aged in oak barrels for a minimum of three years.

Martini (United States)

Martini is a cocktail created from vermouth and gin and garnished with lemon twist or olive. Martini has been a recognized mixed alcoholic beverage. H. L. Mencken referred to martini as "the only American invention as perfect as the sonnet" while E. B. White refer to it as "the elixir of quietude".

Mojito (Cuba)

Mojito is a traditional highball in Cuba. Traditionally, a mojito contains five ingredients including mint, lime juice, sugar, white rum and sparkling water.

The first Cuban recipe makes use of yerba buena or spearmint. The combination of mint flavors, sweetness and refreshing fruits is intended to balance the rum's potent kick and made the highball a well-known summer drink. In the preparation of mojito, lime juice is combined with mint leaves and lime juice. Then, the mixture is mashed gently with a muddler. The mint leaves must not be shredded but bruised to be able to release the essential oils. The rum is then added and the mixture gets stirred for a while o that the sugar is dissolved and the mint leaves will be lifted up.

Continued to PART III:MOST DELICIOUS DRINKS III.

MOST DELICIOUS DRINKS IN THE WHOLE WORLD

Here we go with the zippers!!!!!  For a moment, let’s us wait for the main course as we discuss the most delicious drinks in the whole world.

Yakult( Japan)

This probiotic dairy product is created by fermentation of a skimmed milk mixture with a strain of the Lactobacillus casei Shirota bacterium. The name comes from “jahurto” which is an Esperanto word meaning “yogurt.” Drinking this bottle of bacteria makes you wish that every serving should have been greater than just 100 millliters.

Cendol(Indonesia)

It is believed that the name came from the word “jendol,” which in Indonesian, Sudanese and Javanese means “bulge or “bump” relating to the sensation of taking in the green worm jelly included in the drink.  

In Vietnam it is referred to as fall cake or "bánh lọt.”  In Thailand it is named lot chong meaning "gone through a hole.”The main ingredients of this dessert are palm sugar, shaved ice, coconut milk and jelly noodles created from rice flour having green color(from pandan leaf). Some ingredients include creamed corn, red beans, grass Jelly, glutinous rice and red beans.

Commonly, it is served in a bowl so that you can take bigger gulps.

Red Bull (Austria)

A popular energy drink, Red bull was created by the Austrian Dietrich Mateschitz being inspired by a drink from Thailand called Krating Daeng .In Thailand, ”daeng” connotes red while “krating” refers to a reddish-brown bovine reffered to as  a "gaur" which is an animal somewhat huge than a bison.

No other drinks or beverage in history has made deadlines greatly hittable than this energy drink.  

 

Mango lassi (India)

Lassi is a traditional and well-known yogurt-based drink. It is a mixture of spices, water,yogurt and sometimes fruit. The type called Mango lassi is becoming popular worldwide. It is created from a mixture of water, yogurt and mango pulp. It can be made with or without sugar. This drinks serves like an internal sunscreen making the sweltering afternoons almost something to be anticipated.

Guinness(Ireland)

This famous dry stout from St. James Dublin in the Arthur Guinness’ brewery is one of the mostly bought beers worldwide. It is brewed in approximately 30 countries and is sold in over 100. One of the features of this beer is the burnt flavour which came from roasted unmalted barley.A part of this aged brew was mixed with freshly brewed beer for a sharp lactic taste. In 1997, the brewery merged with with Grand Metropolitan plc and recently it is a part of the British conglomerate Diageo.

Fanta (Germany)

The global brand Fanta is a fruity-flavored carbonated soft drink by The Coca-Cola Company. More than a hundred flavors are available. The drink was created in Germany in 1941. In UK, Fanta is a rival to the British company Britvic’s Tango.

Fanta was started because of the adversities of import in Coca-Cola Syrup to Nazi Germany in World War II because of the trade embargo. To be able to resolve this, Coca Cola Deutschland’s head Max Keith decided creating a product for the German market which used only readily available ingredients in Germany. The name was concluded from the brainstorming session when Keith pushed his group to “use their imagination” (refered to German word“Fantasie”) thus one of the salesmen Joe Knipp retorted “Fanta!”

CONTINUED TO PART II MOST DELICIOUS DRINKS II.
PART III MOST DELICIOUS DRINKS III.

BEST KOREAN FOODS II

Japchae( Stir Fried Noodles)

Japchae belongs to the well-known dishes within and outside Korea. Tasting it will prove it. Japchae is originally done without noodles; it has been created for a King by one of his chefs. The King fell in love with the dish that it became prominent in the whole Korea. Recently noodles became part of the dish and they have been important elements of it. The type of noodles used are made of sweet potato starch thus japchae has a unique chewy texture. The vegetables are cooked lightly to retain the flavors. This is a typical substitute to the common stir fry prepared at home whenever we want “Chinese”.

 Yangnyeom Tongdak (Seasoned Fried Chicken)

You must try this Korean fried chicken believe. Once you take a bite of a piece of this chicken you can taste the sweet, sticky, spicy red sauce. Your teeth will grind through a crunchy triple cooked batter which then leads to the extremely flavorsome and moist chicken within. This really belongs to the greatly enjoyable Korean foods. Several Korean shops sell their own variety of yangnyeom tongdak which they deliver ’til late at night. The homemade version of the dish is still better. Because of the use of ketchup, the recipe shows Koreans’ will to reinvent foreign flavors.

Bibimbap ( Mixed Rice)

“Bibim” denotes “mixed” and “bap” implies “rice”. All the ingredients but the meat are cooked ahead and are placed on the steamed rice while they are at room temperature. The meat is then quickly fried and a sunny-side up egg is placed at the top. Usually, bibimbap is prepared by adding gochujang or Korean hot pepper paste). You use the spoon to mix everything altogether.

Bulgogi (Marinated Beef BBQ)

Bulgogi is an incredibly versatile way of creating a beef dish. This is tried by a lot of westerners eating in Korean restaurants.  In the west, people commonly enjoy bulgogi on Korean barbecue, while in Korea this just belongs to the several ways on eating it. It can be prepared as a basis for a different dish or into stew.  Being a versatile marinated meat, it can probably be used as a substitute to pulled pork for a western style sandwich. Bulgogi is an extremely thin beef slices marinated in a mixture of soy sauce, garlic, pear juice etc. It has many uses and recipes. The product is a savory, sweet and soft meat slice. Th good thing about it is that it is remarkably healthy and low in fat.

Kimchi (Fermented Cabbage)

Kimchi is referred to as Korea’s national dish. In Kimchi, the cabbage has been coated leaf by leaf in a savory spicy mixture of pear juice, chives, onion, garlic, pepper flakes and more. It can be eaten at once (fresh and not fermenteds). If not it may be left out of the refrigerator. As the fermentation goes, it acquires a sour and rich taste. It lasts for several months and it is used as base for some other dishes like kimchi stew and also as filling for Korean sushi or kimbap. Being an essential dish in Korea, it is served for breakfast, midday meal and dinner. Premade kimchi are sold at local Korean groceries.

Read Part 1 BEST FOODS IN KOREA.

BEST KOREAN FOODS

You have to try Korean food if you aim for a varied taste experience. The Korean culture poses an extraordinary method in preparing foods. For them food pervades each of life’s aspects. While watching Korean drama you may have noticed some scenes with certain persons eating. Some dramas or films are based entirely on Korean cuisine. On Koreans’ perspective, food means greater than just something to indulge; it provides medicine taste and a linking to the country.

Hoeddeok (Sweet Syrupy Pancakes)

If you are craving for sweets, you will be surely satisfied with these pancakes vended on the streets.  It is more complex compared to a western style pancake since it is created with yeast dough however the effort is much worth it. The dough, which is comparable to western bread dough, contains a combination of chopped walnuts, cinnamon, and brown sugar and fried in a pan with just a little oil until the mixture becomes syrup.  This seems to be the queen of pancakes and is liked by children. If you don’t like the filling, you can substitute it with mozzarella cheese.  

 Dakjuk (Chicken Porridge)

This dish is done by boiling a chicken using large amount of water having a lot of garlic and some onions. Consequently, sushi rice is added then the chicken is cooked well. The rice which is broken down produces a rich stew (which Koreans call porridge).  This meal is super easy to do however you should be careful on preparing the garlic oil since it may result to third degree burns.

Soondubu Jiggae (Soft Tofu Stew)

This Korean stew (jiggae) is thinner compared to porridge however it is thicker than a soup. This starts with some beef and fish stock then ended with eggs, shot pepper flakes, silken tofu and fresh shell fish. You can minimize the quantity pepper flakes; you can make it very mild or blisteringly hot. The use of meat in small amounts is distinctive in Korean cuisine showing how healthy it is. The meat is only used for flavour not for filling the stomach. The tofu in this dish picks up the flavours of the stew while giving a comforting texture.  

Ddukbokkie (Rice Cake Street Food)

Ddukbokkie fills the streets of huge Korean cities during night. Ddukbokkie (pronounced like “dok-bok-ee”) is popular and has several styles. The sauce tastes spicy but sweet and full of flavours. The spiciness gets cut by lengthy cylindrical rice cakes which become soft and chewy as soon as it is cooked. The rice cakes are considered unusual parts of the dish by westerners however when they try it they learn to love it.

Seolleongtang (Ox Bone Soup)

Seolleongtang is a soup which is greatly popular in Korea. Some restaurants even specialize in cooking just it.  Preparing this dish requires a lot of time since you should boil the leg bones (commonly ox leg bones but ox tail also is good) for long hours in order to release the calcium which results to a typical white look. This is a soup with a strong beefy taste. Radish and a large piece of beef are also added to the soup. In Korea this may not only be eaten for dinner but also for breakfast, since Koreans serve side dishes, rice and soup for breakfast. 

Continued in this post BEST KOREAN FOODS II.

TYPES OF CHOCOLATE

As it is commonly known, chocolate is a result of a long refining process that starts with beans from the fruits of the tree Theobroma cacao. The beans get fermented, dried, then roasted and ground. The end products consist of cocoa butter (a solid smooth fat employed in cosmetics and food), and chocolate liquor. The chocolate type is determined by different amounts of chocolate liquor and cocoa butter the chocolate has the amount of sugar and some other contents combined with the mixture.

Below are the most known chocolate varieties.

"Candy coating" chocolate

This chocolate variety is also called "compound coating," "confectionery coating,” or “summer coating." These involve flavoured candy products including milk, white or dark chocolate where palm or vegetable oils are used as substitutes for cocoa butter. These are cheaper than a lot of chocolates and do not contain much of chocolate liquor. They have exceptional moulding and melting properties, thus they are frequently employed for enrobing and dipping in candy making given that they can bear high ambient temperatures and do not need tempering.

Cocoa powder

This unsweetened pulverized powder is partially defatted chocolate liquor. Cocoa powder offers great chocolate taste and has natural or Dutch-processed varieties. Natural cocoa powder has strong chocolate flavour and is light brown in colour. It is preferable to be used in recipes which need baking soda since it is somewhat acidic. On the other hand alkalized cocoa powder is less acidic, has milder chocolate taste and has darker color. It is nice to be employed on recipes that call for baking powder.

Bittersweet chocolate

According to FDA, this chocolate has no less than 35% cocoa solids. A number of bittersweet chocolate bars have 50 % chocolate liquor at the least amount and some bars contain 70 to 80% chocolate liquor. These types of chocolate taste bitterer than semi-sweet or sweet dark chocolate. Sugar amounts of the bittersweet chocolate are not regulated thus they vary in sweetness depending on the manufacturers.

 

Unsweetened chocolate

This is also called “baking” or “bitter” chocolate. This variety is pure chocolate liquor, which merely contains ground cocoa beans.  It smells like chocolate but it tastes bitter and cannot be consumed on its own. It is combined with sugar to be used in cooking.  Unsweetened chocolate gives luscious chocolate taste to baked goodies.

Dark chocolate

This chocolate consists of lecithin (emulsifier), cocoa butter, vanilla, sugar and chocolate liquor. Dark chocolate does not contain any milk solids. Commercial dark chocolates contains cocoa in 30% ( for sweet dark) to 70-80% (super dark bars). Semi-seet and dark chocolate belongs to the "dark chocolate” category.

Semi-sweet chocolate

This American term is made popular by Nestle Toll House semi-sweet chocolate chips. Semi-sweet chocolate has cocoa solids of at least 35%, and is sweeter than bittersweet chocolate but darker than the sweet dark chocolate. Nevertheless, lack of regulations related to sugar content implies that these classifications are relative and is not constant across brands.

Sweet dark chocolate

Sweet dark chocolate is a dark chocolate which does not contain milk solids, however it has high sugar levels and is sweeter than other dark chocolate varieties. Several brands of this type contain merely 20 to 40% of cocoa solids.

Couverture chocolate

Couverture chocolate is commonly used by professional confectioners or bakers, this chocolate has high levels of chocolate liquor and high percentage (at least 30%) of cocoa butter. This high ratio makes the chocolate so pricey but the product is smooth and melts evenly and quickly. Couverture chocolate is commonly used for enrobing and tempering candies. It has milk, white and dark varieties and can be bought at well-stocked cake decorating shops and online.

Gianduja chocolate

Gianduja refers to European style of chocolate created from nut paste and chocolate. Commonly, hazel nut paste is used but almond paste can also be employed in making gianduja. It comes in dark or milk chocolate varieties. Gianduja chocolate can be substituted for dark or milk chocolate or used as a flavouring. At room temperature, it is adequately soft to be cut or rolled however it is so much soft to be used for molding chocolates.

Milk chocolate

Milk chocolate contains chocolate liquor and cocoa butter. Moreover it has either dry milk solids or condensed milk (commonly European varieties). Milk chocolate must consist of 12% milk solids, 3.39 % butterfat, and 10% chocolate liquor. Milk chocolate is usually much sweeter than dark chocolate, and lighter and color and less evident chocolate flavor. Milk chocolate is more susceptible to overheating and is much difficult to be properly tempered.

White chocolate

The name "white chocolate" is derived from the cocoa butter contents, but this variety doesn't have chocolate liquor or some other cocoa products. Subsequently it has great chocolate taste, though its flavor is usually similar to vanilla or any additional flavorings. White chocolate has a at most 55% of sugar, 14% milk solids and at least 20% of cocoa butter.

CHRISTMAS JELL-O OR CATHEDRAL WINDOWS RECIPE

Adapted from Smartparentingdotcom forum

Christmas is near and Cathedral Windows Jelly is here!!!! The name clearly implies the appearance of the dish which is similar to stained glass cathedral windows. Brightly colored gelatin cubes are embedded in a white creamy mold. The sweet treat is colorful and yummy so kids may love it as well. It commonly consists of red and green jelly for the colors of Christmas. The recipe can  be called Cathedral Windows, Christmas Jell-o, Cathedral Broken Windows or Broken Glass Jell-o.Any deep bowl or molds can be used .

Note: you can use any colors and flavors of gelatin, tangy or fruity flavored one works best.Same colored fruits can be used.

For Jelly cubes:

-A-
1 box or pack of  red flavored/unflavored gelatin
1 1/2 cups 7 up or Sprite
1/4 cup sugar

Dissolve gelatin and sugar and sprite in a pan. Boil on medium heat. Mold. Then cut into cubes when cooled.

-B-
1 box or pack green flavored/unflavored gelatin
Pandan leaves
2 cups water for boiling the pandan leaves
and 1 1/2 cup water for molding the gelatin
1/4 cup sugar

Boil the pandan leaves in water until the flavors have set in. Take off the leaves then add the sugar and gelatin. Constantly stir then bring to a boil. Mold then cut into cubes later.

-C-

1 box or pack orange unflavored gelatin (orange)
1 1/2 cups pineapple juice(remove this for flavored gelatin and use Sprite instead)
1/4 cup sugar

Dissolve gelatin and the sugar in pineapple juice. Stir constantly and boil. Mold then cube later.

For the Binder or Creamy gelatin:

4 packets of clear or white Knox unflavored gelatin 25g
1 Can condensed milk( I substituted coconut milk and sugar for this)
2 383-g cans Nestle Cream or 3 250ml Tetra Packs of Nestle Cream
1 tsp vanilla(optional)
1 can Condensed Milk
1 teaspoon vanilla (optional)

-Mix condensed milk with Nestle cream in a bowl. Add in vanilla then stir well. Then set aside.
-Dissolve the gelatin in just enough amount of water. Boil while stirring constantly. Turn of the heat.
- Add the milk mixture. Mix well. Add the cubed gelatins then mix again. Mold then cool.

Please give some suggestions or make some comments.. Please post questions if ever you have one..: :)

FIVE BASIC TYPES OF PASTRY

Creating pastries was originally done by ancient Egyptians. Ancient Rome and Greece’s classical period had pastries made of seeds, flour almonds and honey. Since sugar was used for European cookery, several new pastry recipes in Switzerland, Spain, Italy and France. Marie-Antoine Carême was a great innovator who achieved the perfection of puff pastry and made detailed patisserie designs.

A number of dishes like pies have pastry casing that completely contains or covers a filling of different savory or sweet ingredients. Several pastries are created with the use of shortening, any fat food product which is solid in room temperature. Shortening’s composition lends to the production of shortcrust style crumbly pastry crusts and pastries.

The five fundamental types of pastry are choux pastry, filo pastry, shortcrust pastry, puff pastry and flaky pastry.

Choux Pastry

Choux pastry, also known as pâte à choux, is light dough for creating St. Honoré cake, profiteroles, éclairs, beignets, gougères, croquembouches, Indonesian kue sus and. It consists of flour, eggs, butter and water. Similar to David Eyre's pancake or Like Yorkshire Pudding, choux pastry uses high moisture content as alternative to raising agent to be able to create steam while cooking so the pastry can be puffed. Usually choux pastry is baked but it is fried for beignets. In Latin America and Spain, churos are created from fried choux pastry which is sugared and immersed in chocolate blancmange and served for breakfast. In Austria, it is boiled to create the sweet apricot dumpling Marillenknödel; in this instance, it does not puff but is still relatively dense. Sometimes, they are filled with cream to create éclairs or cream puffs.

Filo pastry

Fil, fillo or phyllo is from a Greek word which means filo leaf. Originated from Greece, filo pastry is a thin pastry used in cheese, vegetable, egg, meat and several sweet dishes.  Creation of this needs enough ingredients, time and proper handling.

The process of stretching raw dough to create paper thin pastry sheets may have came from the kitchens of Topkapi Palace in Turkey. Yufka can be "an early form of filo" because the Turkic dialects dictionary by Mahmud Kashgari called Diwan Lughat al-Turk recorded folded or pleated bread as a meaning for the term yuvgha, which is associated to yufka, which means "thin",  and also the modern Turkish name pertaining to phyllo and a Turkish flat bread also referred to as yufka.

Shortcrust pastry

Shortcrust pastry is the kind of pastry commonly used as a base of pie, quiche or tart. It doesn’t have leavening agent thus it doesn’t puff up while baking. However, a shortcrust pastry can be created using self-raising flour. Shortcrust pastry can be employed when baking savory sweet pies like chicken pie, apple pie, lemon meringue or quiche. A lot of shortcrust pastries are created with the use of vegetable shortening, a name for a fat food product which is solid at room temperature. The composition of vegetable shortening helps to create crumbly pastry.

Puff Pastry

A puff pastry refers to a light, flaky, leavened  pastry consisting of many layers of fat with a solid state at a temperature of  20 °C (68 °F). When raw, puff pastry is a dough covered with solid fat and for many times folded and rolled out (not mashed since the  layering will be destroyed) . Sometimes it is referred to as détrempe or "water dough". The gaps that develops between the layers were formed because the puff pastry rises as the water evaporates as steam while baking. Excessive puffing will be prevented by piercing the dough and the layers will stop from flaking to the edges by crimping along the sides.

Flaky pastry

A flaky pastry is also light and flaky like like puff pastry , but it is unleavened. Large chunks of shortening (about 1-in./2½ cm. across) are combined with the dough whereas in puff pastry, large rectangle of shortening is used. Next, the dough is rolled and folded same with the puff pastry. The lump of shortening makes the rolled dough particles remain separated from each other in order that when the dough is finally baked they turn into flakes. Thus the texture is varied from puff pastry, wherein rectangles of fat and dough are rolled then folded together hence the outcome are uniformed pastry sheets. The flaky pastry is used in making plates, turnovers, sausage rolls and pasties.

FILIPINO DELICACIES

Every country boasts of its very own specialty dishes and delicacies uniquely associated with them. These cannot be disregarded since these have been crucial parts of its recognition. Filipinos will never be left out in terms of these. Let me introduce to you a number of native foods adherent with some places in the Philippines. This is as a guide for those who wish to travel around the country and try its prestigious foods.

In the southeastern part of Luzon, Bicol is famous for its Bicol Express. This is a spicy hot dish mainly containing slices of pork combined with shrimp and made more mouth-watering with chilies, coconut milk, garlic and onion. In addition, Bicol is also popular for natong, also known as pinangat which are fish or pork stewed with taro leaves.

Pancit Malabon is exquisitely found in Malabon city, located on the National Capital Region, Metro Manila. This tasty noodle ("pancit" in Filipino) cuisine is seasoned with crab fat and fish sauce resulting to its yellow-orange color. It is topped with lots of seafoods like oyster and hard boiled eggs.

Another of Luzon's noodle variety is Pancit Habhab or Pancit Miki, a local food of Lucban in the province of Quezon. It is wrapped loosely in banana leaves and eaten unusually without a use of any utensil.

Bulacan, being the home of desserts, is the place of origin of halaya ube, suman, cassava cake, sapin-sapin and kutsinta (a rice cake variety). The sweet and tasty pastillas de leche, made of carabao's (water buffalo) milk, is the pride of San Miguel, Bulacan which is the King of Sweets. Moreover, Bulacan is known for its rinds of pork called chicharon.

You may also want to venture to Western Visayas in Bacolod City, Negros Occidental and try its distinctive chicken inasal. The grilled aromatic chicken dish is made attractively reddish by annatto or achuete seeds.

The Philippine culinary center, Pampanga, is known for longganisa (sweet and spicy Philippine chorizos), tocino (sweet cured pork meat) and kalderetang kambing (goat stew). Kare-kare, a stew mainly made of peanut sauce, vegetables and oxtail, is also a remarkable cuisine of Kapampangans.

Puto is considered the "white gold" of Calasiao town in Pangasinan province. It is a suman or a small rice cake produced from fermented and ground semi-glutinous rice. The delicacy is much appetizing when paired with bagoong, a strong-odored salty paste made by fermenting small shrimps or fish.

From Central Visayas, Cebu is famed for their own style of lechon, having a juicy meat covered with a crispy skin. The recipe is made worth craving for by an exclusive combination of spices. Also famous in Cebu are caramel tarts and dried mangoes.

Butse-Butse is a local food from Region VII in Central Visayas. The dessert is made by mashing sweet potatoes and shaping them into a number of balls. Cassava is stuffed inside the balls making it more appealing to the taste.

Binagol is a dessert from another Central Visayan Province, Leyte. It is prepared by mixing its main ingredient, shredded gabi, with condensed and coconut milk. The mixture is served in coconut shell which is finally wrapped in banana leaves.