Panetone bread pudding with banana & cream cheese

Panetone bread pudding baked with rum, added apple sauce, riped banana, and bits of cream cheese instead of using cream as pudding liquid.

Well, I had Panetone bread I baked long ago, and it got completely dry!

You know, the one left in ref forgotten.

Cut them in small cubes, spread them on oven-safe tray.

Those bananas are also from freezer. 

I wouldn't have added bananas if there was none.

Normally we have some bananas get rotten fast, so I keep them in freezer.

This is my favorite butter now.

It was selling discounted when I went to grocery in Rustanse, Katipunan.

I forgot the price, but it was less than 115 pesos, I think.

I almost wanted to add whip cream in pudding liquid,

because it will taste better with cream & milk than milk alone.

But it's additional calories,

you know the calory of cream is almost same as oil.

So instead, I used bits of cream cheese

(around 1/4 of cream cheese box)

and spreaded around on top.

For the pudding liquid, 

I used 2 eggs

200ml fresh milk

1 tea spoon organic vanilla extract

1 tea spoon organic orange extract

1-2 table spoon Rum

1 table spoon melted butter

113g apple sauce

1-2 table spoon wash sugar

Pour the pudding liquid over, and wait until it goes inside the bread.

I added some pecan nuts and walnuts on top of it.

Organic cinnamon powder.

I tried other brand cinnamon powder, but organic cinnamon powder tasted and smelled better.

Bake it in oven 350 - 375℉

until firm

(may be around 20 to 30 min)

We ate it with vanilla ice cream.

yum yum

Sukiyaki recipe

This is how my mom cooks Suiyaki :))

It is cooked on the dining table when everyone is ready. Prepare a large pan but not so deep.

It is better if you can get beef that is soft. I bought it in Japanese grocery called Hacchin in Makati. But I see some thin cut beef in Korean grocery, too.

Normally Japanese use lard or beef fat as oil to stir-fry the beef. But I use olive oil cause it's healthier.

So just olive oil and beef first. Just 1 or 2 Tbsp of oil is enough.

Don't move it around so much. Just wait until the color of beef turned to change to brownish.

The reason why you can't move around so much is, so that the thin beef will not be torn.

It's almost done.

Now, add sake the rice wine. 

Any Japanese rice wine can do, but I bought this rice wine without additional alcohol.

Just look at the ingredients of rice wine, so you can see if the maker is adding additional alcohol in it.

The fragrance of the rice wine gives the flavor to Sukiyaki.

Then add soy sauce. I used organic soy sauce.

I have no picture but either you add Mirin the sweet rice wine, or add sugar. If sugar, I use Moscovado sugar.

Normally we don't add water at all.

For noodle, Japanese use Shiraatki.

This noodle is made by Konnyaku. Konnyaku is a root-crop but it has zero calorie and has a lot of fiber in it. It doesn't absorb water, so it is convenient for Sukiyaki.

But in case you want to use Sotanhon or green bean noodles, make sure you pre-cook it,  so that it won't absorb the soup from Sukiyaki. 

Then add other ingredients like Shiitake mushroom, Enoki mushroom, spring onion or leak, tofu, Chinese petchay, Chrysanthemum leaves (Shungiku).

Once the vegetables are cooked, it is ready to eat.

We get each one a raw egg in a small bowl, and dip the Sukiyaki in it, and eat it hot.It is recommended that each one has chopsticks to get own Sukiyaki ingredients from the pan while it is being cooked in the middle of dining table.

And if you eat it that way, put the ingredients little by little as you eat, so to avoid over cooked.

Next day, if there is some remaining Sukiyaki, you can add water to make Sukiyaki soup. I used dried siitake mushroom and its water to hydrate the mushroom to additional water.

This is the Sukiyaki soup I made the next day with boiled eggs. 

Hope you enjoy eating!