Comments on: Buko pandan http://pinoycook.net/buko-pandan/ Simple recipes for delicious family meals Sun, 08 Nov 2009 04:58:59 +0800 http://wordpress.org/?v=2.8.5 hourly 1 By: mj http://pinoycook.net/buko-pandan/comment-page-1/#comment-59359 mj Fri, 15 May 2009 08:06:11 +0000 http://www.pinoycook.net/pinoycook/index.php/recipes/recipe/buko-pandan/#comment-59359 nathaniel's buco pandan is available at cor timog ave beside bpi bank near quezon ave. nathaniel’s buco pandan is available at cor timog ave beside bpi bank near quezon ave.

]]> By: baby http://pinoycook.net/buko-pandan/comment-page-1/#comment-59286 baby Tue, 12 May 2009 07:48:21 +0000 http://www.pinoycook.net/pinoycook/index.php/recipes/recipe/buko-pandan/#comment-59286 papaano magluto ng gelatin bar at sago papaano magluto ng gelatin bar at sago

]]> By: mel http://pinoycook.net/buko-pandan/comment-page-1/#comment-58281 mel Sat, 04 Apr 2009 16:40:02 +0000 http://www.pinoycook.net/pinoycook/index.php/recipes/recipe/buko-pandan/#comment-58281 i've also been on the hunt for lye water (aka alkaline water aka kan sui)... if you live in the US and can't find it in your local asian store, you can buy it on amazon (http://www.amazon.com/Tropics-Lye-Water-9-oz/dp/B00013WX7E). lye has long been used in cooking, from noodles to kutsinta to bagels and pretzels. (read this bloggers opinions about lye http://www.thefreshloaf.com/node/10877/lye-bagels). from what i've seen online, milk's pH doesn't cut it. baking soda, although not quite the same, can come close. i haven't seen any recipe though that gives a good substitution ratio for lye water, so i guess experimentation is the key. it's really a personal choice which one to use. i’ve also been on the hunt for lye water (aka alkaline water aka kan sui)… if you live in the US and can’t find it in your local asian store, you can buy it on amazon (http://www.amazon.com/Tropics-Lye-Water-9-oz/dp/B00013WX7E).

lye has long been used in cooking, from noodles to kutsinta to bagels and pretzels. (read this bloggers opinions about lye http://www.thefreshloaf.com/node/10877/lye-bagels). from what i’ve seen online, milk’s pH doesn’t cut it. baking soda, although not quite the same, can come close. i haven’t seen any recipe though that gives a good substitution ratio for lye water, so i guess experimentation is the key. it’s really a personal choice which one to use.

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