Show me the sandwich!

What are some easy-to-prepare sandwich recipes? – Hyacinth_19

Here are some one-minute ’wiches. (Toast your bread slices lightly to bring out the nutrients!):

Tuna straight from the can and a cheese patty melt; ham slices and egg salad (chopped hard-boiled egg with some mayo and relish); turkey slices and mustard; crispy bacon strips, lettuce, and tomato slices (your typical BLT!); grilled four cheeses (a slice of cheddar, parmesan sprinkle, mozzarella strips, and Monterey jack cheese) and tomato.

The last sandwich can be prepared, browned in a non stick grill pan. If using an ordinary frying pan, flatten the ’wich out by pressing down on it with a turner. Good luck!

* * * In Search Of Real Puto

I would like a recipe of puto that uses rice flour. If you have one, is it possible to e-mail it to me? – Nene Cruz, aol.com

The original putong puti is made from rice flour (which seems to be sweeter and more dense when cooked), but these days even wheat flour and cake flour can be used as substitutes for preparing this muffin-like bread.

First, make sure you’ve prepared a steamer that can contain as many muffin pans as you want to use. Dissolve four teaspoons of yeast in a cup of water and add two cups of rice flour, a cup of sugar and a tablespoon of baking powder. Set this mixture aside while you beat three egg whites until soft peaks form. Gradually add 1/3 cup of sugar and continue beating the egg whites until their peaks become stiff. Fold in the yeast mixture that you set aside and pour into the muffin pans. Cover with a sheet of cheesecloth and allow the yeast to ferment for 15 minutes. Drop some cheese shavings or salted egg slivers over the top and steam for another 15 minutes. Before serving, brush the top of each puto with some melted butter. Puto goes well as a delicious side to great Pinoy dishes like dinuguan, pancit palabok or bachoy!

* * * Missed The Salad Dressing!

I missed your salad dressing recipe. Can you please e-mail it to me? – Patricia Santos, Tri Mig

Sorry, we can’t e-mail individual recipes, but here’s a simple one that we featured in our column a few months ago:

Mix together two tablespoons each of olive oil and red wine vinegar. Add a teaspoon of sugar, 1/2 teaspoon of salt and 1/8 teaspoon of pepper. Drizzle a bit of lime juice and, voila!

* * * Wines, Liqueurs and Sparkling Bubbly

I just want to know where I can buy the following in Metro Manila: Chardonnay, Burgundy, Chambord, Triple Sec, Madori/Midori, Jaegermeister, Frangelico, Amaretto, Creme de Banane and Grenadine. What can I use as a substitute for them? What is tonic water? I really, really need your help because I want to learn how to mix some drinks. – Jette

All those wines and liqueurs can be found in any large liquor store. Tonic water is simply effervescent, carbonated water, otherwise known as sparkling water. Happy mixing!

* * * Finger-Lickin’ Good Chicken Fingers

In your column in the Philippine Star, you had a reader who shared her recipe for chicken fingers. I was wondering if you could provide me with that recipe since our helper misplaced the newspaper. – Ana Euco

Our reader’s version of chicken fingers is made with a mixture of a packet of powdered, ranch dressing mixed with a cup of mayonnaise. Dredge the finger-sized cuts of boneless, skinless chicken breast in the mixture and then coat them with a layer of grated Parmesan cheese. Lay the chicken fingers on a well-oiled, shallow roasting pan and bake for 15 minutes. Good luck!

* * * Where"s Your Famous Brownie Recipe?

How do I get a copy of your famous brownie recipe? Do you have a recipe for making phyllo dough and pita bread? – Anna Katrina B. Del Rosario

That famous fudgy-chewy-crunchy brownie recipe has been viewed and followed by thousands of our dear readers and can be found on our website at www.whollymollytips.com by clicking on our "Library" of "Recipes"!

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Visit our website at http://www.whollymollytips.com. Click on "Library" for easy recipes and cool products. Click on "Ask Molly" for all queries.