Coconut Rice Pudding with Caramelised Sweet Potato

A challenge has been set. " #TaytoRiCo. Thinking outside the box."  What is that, you ask?  @Jmfield, @TangledNoodle and @Dailyspud have created a challenge to come up with a dish that includes potato (Tayto), rice (Ri) and coconut (Co).  

The dish can come in any form and whatever derivative of the 3 main ingredients.  I had so many ideas and didn't know what to make.  I became inspired by the Autumn weather we are now having. Something warm and comforting.  Unfortunately, the day I decided to make this, the day was sunny and warm.  Oh well, it was delicious to eat, nonetheless.

I decided to make a rice pudding and give it a Asian/Filipino twist.  I had joked around with my twitter friends that it's not so much of  an "out of the box" idea but more of "sitting on the edge" of it.  

I substituted some of the milk with coconut milk and served with a caramelised sweet potato.  I've seen similar rice puddings but have never made it myself before.  The idea of the sweet potato came to me when my mum made kamote cue.  This is a popular Filipino snack where sweet potato is deep fried then caramelised with brown sugar.  I did a healthier version where I simmered in water then caramelised it.  It didn't come out crunchy and crispy like the original version but I wanted to get a softer texture to go with the rice pudding.

Rice Pudding recipe
1 cup pudding rice (or aborio rice)
2 cups coconut milk
2 cups full fat milk
1 tsp vanilla paste
5 tbs of caster sugar

Caramelised Sweet Potato
1 medium sweet potato, halved then thinly sliced
1 large knob of butter
3 tbs brown sugar


1.  Preheat oven to 170degC (150degC fanforced)
2.  In a 1.5liter capacity oven dish, place all the ingredients for the rice pudding.
3.  Cover dish with foil and bake for 1 hour and 15 minutes.  Remove the foil and bake for a further 35-40 minutes
4.  To make the caramelised sweet potato, pour water into a large frying pan, about 3-5 cm deep.
5.  Simmer the sweet potato until all water has evaporated or until the potato is tender.  If not yet tender, add more water
6.  Add the butter and brown sugar to the potato.
7.  Cook until the sugar has melted and has covered the potato all over.

To serve, place the rice pudding in serving bowls and top with the sweet potato.  Drizzle some of the caramel over the rice.  The rice pudding can be eaten hot or cold.   Hubby suggested cold rice pudding can be eaten with a dollop of your favourite jam.

Bon Appetite,
Cherrie

Kulinarya Cooking Club March 2011 : Pinakbet

Kulinarya was started by a group of Filipino foodies living in Sydney, who are passionate about the Filipino culture and it's colourful cuisine.  Each month we will showcase a new dish along with their family recipes.  By sharing these recipes we hope you find the same passion and love for Filipino food as we do.

This month's theme is Vegetables.

Filipinos are known for their fatty and fried foods.  But there's more to Filipino cuisine to just lechon and chicharon.  We love to eat vegetables. We also love seafood since the Philippines is made up of more than seven thousand islands, we are surrounded by ocean.

I chose to make Pinakbet.  This dish is a popular vegetable dish and is usually made up of bitter melon, okra, eggplant and fermented fish sauce.  I rarely have this but when I do, I love all the different vegetables that go in this dish. The bitter melon and okra (lady fingers) are vegetables I rarely eat unless it's in this dish.  This is my mum's recipe and she makes it all the time.  Needless to say, whenever I crave this, I just go over to her place to enjoy.

1/4 pumpkin (500g) cubed

1 bunch snake beans cut into 5cm batons

5 lady fingers, topped and tailed

1 bitter melon, halved then sliced into 3-4cm thickness.  Soak in salted water for 10-15mins

1 onion, chopped

4-5 small eggplants, cut into quarter's lengthwise

1 tomato, large dice

1 knob of ginger, julienned

1/4 cup anchovy sauce (bagoong balayan)

100g pork, diced (optional)

100g raw prawns (optional)

1.  In a large pot, saute the onion, garlic and ginger until transparent.  

2.  Add the tomato and cook for another 2-3 minutes.

3.  If adding pork, add and simmer until cooked a little

4.  Add the snake beans.  Stir.

5.  Add the anchovy sauce that has been mixed with 1/4 cup of water

6.  Add the rest of the vegetables

7.  Add enough water just to cover (about 1 cup)

8.  Add the prawns

9.  Simmer until vegetables are cooked through.

10.  Serve with steamed rice and a piece of fried fish.

You can check out what the other members of the Kulinarya Cooking Club cooked up for this month's theme here 

Bon Appetite,

Cherrie

Cookbook Challenge : Rosemary and Garlic Focaccia

Theme 4: Outdoors

Cookbook : The big book of bread

Recipe : Rosemary and Garlic Focaccia

I'm a little behind in the posting of my cookbook challenges.  However late, I am still excited and feel inspired to keep going.

For this fortnight's outdoors theme, I chose bread.  Bread is so versatile.  It can filled with delicious meats and salads or can be left plain.  It is portable and can be taken anywhere.

This recipe was made in a bread machine but I'll also give the manual method.  Baking bread in Melbourne can be hit and miss because of the unpredictable weather, so it's handy having a bread machine.  Having said that though, it is also thoroughly satisfying kneading the dough by hand and giving it all the attention it needs. 

I topped my focaccia with garlic and rosemary but any combination can be used.

400g strong bread flour

1 tsp salt

2 tsp dried yeast

3 tbs olive oil, plus extra for drizzling

200ml of tepid water

2 stalks of rosemary, leaves taken off the stem

4 garlic cloves, thinly sliced

1.  For machine bread: place all the ingredients into the baking bucket according to manual instructions.  (note:  The order of adding ingredients is important because it keeps the yeast away from the liquid ingredients until it's time to knead them together).  Then set the machine to the dough setting.  (mine takes about 1 1/2 hours)

To make manually:  Sift the flour and salt into a large bowl, then stir in the yeast.  Make a well in the center, then add 3 tablespoons of olive oil and water, mixing to form a soft dough. (don't add all the water at once, add 3/4 of it then add more if needed).  Turn the dough onto a lightly floured surface and knead until smooth and elastic (about 10-15 minutes).   Shape the dough into a ball, then place in a lightly oiled bowl, cover and leave to rise in a warm place until doubled in size.

2.  Once the dough has risen either from the machine or manually, knock back the dough on a lightly floured surface and roll out into a rough rectangle about 2-3 cm thick.  Transfer the dough onto a greased baking tray.  Using your finger tips, make little dents into the dough.  Leave to rise again for 30 to 45 minutes till it slightly rises.

3.  Preheat oven to 200degC (180degC fan-forced).  Drizzle olive oil over the dough and sprinkle with the rosemary and garlic, spreading it out evenly.

Bake for 20 to 25 minutes or until the focaccia has risen and turned golden brown.

Please check out my previous posts on this year's Cook Book Challenge

Bon Appetite,

Cherrie

Mamon (Filipino Sponge Cakes) for Harmony Day

Harmony Day celebrates multiculturalism in Australia.  It is celebrated on March 21st every year. The message for Harmony Day 2011 is "Everybody belongs".  You can find out more about Harmony Day here.

Deanna's Kindergarten celebrated the cultural diversity at it's school by asking the students to bring in a national dish and to wear their national costume.  This introduces the children to each other's different backgrounds and learn how to appreciate and respect them.

Deanna in her English Soccer strip holding a Filipino Mamon

I made Mamon for Deanna to take into Kindergarten.  I love Mamon but I haven't had it in years and I've never made it before.  My parents brought these tins back from the Philippines for me so I was able to make them in these.

Mamon is popular in the Philippines and are sold in bakeries all over the country. It's a light and fluffy sponge cake and it doesn't need any filling or frosting.  It is always baked in individual portions and not as big cakes.

I found this recipe on the internet.  It seems like it's the most popular one.  I'm not sure who originally posted it as it's been replicated on many sites.  So, to who's recipe this is, I thank you.

This recipe filled 8 brioche tins or one 12 hole muffin tin.

Recipe :
1 cup self raising flour
1 cup caster sugar
1 tsp baking powder
1 tsp vanilla extract.
6 eggs, separated
1/2 cup vegetable oil
1 tsp cream of tartar

1.  Preheat oven to 160degC(fanforced).  If using brioche tins, brush with butter, making sure to cover the whole tin. If using muffin tins, line with paper cups
2.  In a bowl, beat the egg whites and cream of tartar till soft peaks.  Gradually add the sugar while beating.  Add the vanilla and vegetable oil.
3.  Sift the self raising flour and baking powder twice.  Sift once more into the egg whites. Keep beating on low.
4.  Add the egg yolks one at a time, beating in between each addition until just combined.
5.  Pour into prepared tins about 2/3 the way up
6.  Bake for about 20-25 minutes until golden brown and cooked through.
7.  Let cool completely in the tin before turning out of the tins.

Bon Appetite,
Cherrie

Homemade Cornick. An International Incident Party.

Another month, another International Incident Party hosted by Penny.  No matter how busy I am, I always look forward to this time of month when I challenge myself with whatever theme has come our way.  This month's theme is Nostalgia.  

Food always conjures memories of people and places.  I grew up in a typical Filipino family home in Melbourne so every meal almost involved rice.  Occasionally, we would have a roast on a Sunday and we would call it "Australian" food.  Back then, as a child, I didn't appreciate how my parents tried to keep us in touch with our heritage through food.  As an adult, I crave these dishes and snacks and every bite brings back memories.

Growing up, even though my mum and dad would cook up delicious Filipino dishes for our daily meals, it was hard to get our hands on snacks and Filipino delicacies.  There were no Filipino grocery stores like there is today. (even though only a handful).  We would wait for one for our friends to holiday back to the Philippines and bring back lots of goodies.  Nowadays, Australian customs are strict and bringing delicious goodies back in is very hard.

One snack that I would love to receive was cornick.  Cornick (also known as corn nut) is a popular corn snack and can be made with adobo, chilli or garlic flavour. You can get commercial ones but the best ones are home made and sold in local stores or on the side of the street.  

I wanted to make this but this was definitely a challenge as I had no idea on how to do so.  And to be honest, it wasn't a complete success but it wasn't a complete failure also.   The process seemed easy but I wasn't sure if it will work.  Some of the corn kernels popped but the texture was still fine. The successful kernels that didn't pop tasted and felt like the real deal. I made garlic salt to serve with it.

As this involves hot oil and deep frying, please be careful.  If you have an outside kitchen, it's probably best to make this outside.  The kernels can also be roasted.  Maybe I'll try that next time.

Method:

Take corn kernels, (I used popping corn) and soak in water for 3 days.  Change water and rinse out the kernels every day.  On the third day, dry the kernels.  Make sure you dry them well because everyone knows, water and hot oil do not mix.

In a large pot with a lid, add vegetable oil, about 2-3cm deep.  On a low medium heat, oil temperature about 120-130degC, throw in a handful of the kernels and let it fry.  Place the lid on top just in case the kernels pop.  The aim is to try to fy the kernels without popping.  If the oil is too hot, they will pop, so please keep an eye on the temperature.  

Only do a handful at a time with the lid on.  If they do pop, which mine did, wait till the popping stops before removing the lid.  If you find that they are popping straight away when you put them in the oil, turn the heat down or turn off straight away.  Fry the kernels for about 3-5 minutes and drain on paper towels.  Serve with garlic salt.

For the garlic salt, I simply gently fried whole cloves in the oil until golden.  I added it to the salt and smashed it with a fork and mixed to combine.

If you would like to join us for our next party, check out our forum.

Check out what other party goers made for the party.

Kalamansi Meringue Pie

I am lucky to have a kalamansi (or Calamansi or kumquat) tree.  It's hard to find kalamansi in stores. It's also rare to find in Asian groceries.  I've had the tree for about 10 years.  I guess I decided to get one because my parents have a few and my brother has one too.  It has always been a belief that having a round fruit tree in your front garden gives your household good luck.  It doesn't hurt to give it a try, doesn't it?

My little tree is probably about 5 feet tall but it fruits aplenty. I hope this translate to a lot of good luck for me.  I have juiced the fruit that I harvested and froze it for future use.  I am sure I will conjure up different ways on what to do with all that fruit.

With my first batch that I harvested, I decided to make a kalamansi curd.  But what to do with the curd?  Obviously, kalamansi meringue pie!  A Filipino twist to a classic English dessert.  Definitely a winner in my household.

Crust:

2 1/4 cups plain flour

1/2 tsp salt

1/4 tsp baking powder

220g chilled unsalted butter, cubed

4-6 tbs ice water

Curd Filling:

1/2 cup kalamansi juice

100g butter

1/2 cup caster sugar

3 egg yolks plus 1 egg

Meringue:

2 egg whites

100g caster sugar

1. Make the crust.  Sift the flour, salt and baking powder into the food processor bowl.  Add the butter and pulse till it resembles bread crumbs.  Drizzle 4 tablespoons of the ice water and keep pulsing until the dough forms a ball.  You may need to add a little more water but do it only half a tablespoon at a time. Roll out and transfer to a tart tin with a removable bottom and trim the edges.  Cover with cling wrap and refrigerate for 1 hour.  After resting,  prick the bottom of the pastry with a fork and cover with a baking paper with weights.  Place in a preheated oven 170degC for 15 minutes.  Remove the baking paper and weights and cook for a further 8-10 minutes until golden brown.  Remove and let cool on a rack.

2.  Make the filling.  In a saucepan, over medium-low heat, place the kalamansi juice and the butter.  Stir until the butter is melted.  Add the sugar and egg and egg yolks.  Whisk continuously until the mixture thickens slightly (about 5-7minutes).  Leave to cool completely before using.

3.  Make the meringue.  In a bowl of an electric mixer, beat the egg whites until foamy. Gradually add the sugar a spoonful at a time until stiff and glossy.

4.  To assemble.  Pour the kalamansi curd into the pastry making sure it's spread evenly then cover with the meringue.  Bake in a hot oven (200degC) for 7-10 minutes until the meringue has browned a little.  Refrigerate for half a hour before serving.

Bon Appetite,
Cherrie

SBS Food Journey Festival 2011

With the picturesque Royal exhibition building in the background and delicious aromas wafting through the late summer air, you wouldn't want to be anywhere else.

I was at the SBS Food Journey Festival.  It was the first year this event was held for the Melbourne Food and Wine Festival.  The interesting thing about this festival was that half of the stalls were outside.  Usually these type of food festivals, the stalls are all indoors.  The stalls indoors were producers of all sorts like Ganache, Movepick and Toscana to name a few.  The outdoors stalls were the food stalls where all kind of cooking was being done.  We managed to buy a few different foods to try but it was just too many to chose from. 

There were numerous stages dotted around the garden where  performances or demonstrations were being held.  The main stage was the Feasting Stage where Maeve O'Meara hosted a variety of presenters that have been featured on Food Safari.  There were also other popular chefs that were scheduled over the 3 days of the festival.  Adriano Zumbo, Tetsuya and Gabriel Gate to name a few.

Maeve O'Meara hosting a cooking demonstration

A few food bloggers were invited by @SBS_Food to come along to the event.  I was lucky to be one of them.  Adrian, Shellie, Thanh, Penny and I met up at the Alfresco Dinning Area to have a few bites to eat before heading off to each of our assignments for the day.

I had a while before my scheduled task so, along with Hubby, Mother-in-law, Deanna and Thomas we wandered around to take in the sight and smells of the festival.

Soo Twisted Potatoes Stix.  A snack that has recently found it's way to peoples  heart and stomach 

The Senor BBQ stall grilling up a storm

The Senor BBQ boys

The Senor BBQ chorizo sandwich

Mobile Wood Fired Ovens were cooking pizzas

A load of bull pizza from Mobile Wood Fired Ovens

Paellas being cooked

Inside the Royal Exhibition Building

Movenpick Ice Creams

Ganache Chocolates

Toscana oils and balsamic Vinegar

Tasmanian Gourmet Sauce Company

SBS stand where Costa Georgiadis was signing books

Thanks to @SBS_Food, I was a guest and was able to attend this first ever event and even got to review the internationally renowned chef, Gabriel Gate's cooking demonstration.  You can read it on the SBS Food Website

It was a great day of eating, sampling, watching and meeting chefs and producers.

Bon Appetite,

Cherrie

Quezo Chiffon Mini Cupcakes (Filipino Chiffon Cake with Cheese)

I was flicking through some of my Filipino food magazines that I collected when I went back a few years ago and I saw this.  I've been wanting to make this cake since I first saw it years ago.  Even my friend, Hilda, made an Indonesian version of this cake for me a few times.  So I decided to make it for the Cooking The Books lunch I hosted at my house.  

Now you might think that cheese does not belong on top of a cupcake.  But I have to tell you, this works.  The salty cheese goes really well with the sweetness of the cupcake.  It also gives the cake a different texture. I urge you to try this.  You will be surprised.

cupacakes
1/2 cup plus 2 tbs of self raising flour
1/4 tsp salt
1/4 cup caster sugar
3/4 tsp baking powder
2 egg, separated
1/4 cup water
1/4 tsp vanilla extract
1/8 oil
1/4 tsp cream of tartar
2 tbs sugar

butter icing
1/2 cup unsalted butter
1/2 cup icing sugar

For topping, Edam cheese, grated (or if you have it, quezo de bola)

1.  Preheat the oven to 180degC and line 12 hole mini muffin pan.
2.  Place in a large bowl, flour, salt, sugar and baking powder.  Using a whisk, stir until there are no lumps.  Make a well in the center and add the egg yolks, water, vanilla and oil.  Blend till smooth.
3.  In another bowl, whisk the egg whites and cream of tartar until soft peak form.  Gradually add the 2 tbs of sugar and continue beating till stiff.
4.  Fold a third of the egg whites into the cake mixture then gently fold in the rest.  Do not over mix the batter.
5.  Fill the cupcake cups 3/4 full and bake for 10-12 minutes.  Cool completely on a wire rack.
6.  Make the butter icing but combining the butter and icing sugar in a bowl and mix till light and fluffy
7.  Once the cupcakes are cooled, spread the butter icing on top and sprinkle with the grated cheese.

Bon Appetite,

Cherrie

Cook Book Challenge : Raspberry Delight

Theme 3: Love

Cookbook : Little Kitchen by Sabrina Parrini

Recipe : Raspberry Delight

Love.  This theme can be interpreted in many ways.  The way I interpret this week's theme is Deanna.  Yes, I love her but the reason I chose her for this theme is that she loves to cook and bake.  She recently turned down an invitation to attend a previous blogger lunch, simply because there will be no cooking involved, unlike the last one she attended.  You have seen many posts on her and her kitchen creations and I am certain you will see many more in the future.

Having children in the kitchen can be a bit messy but they always have fun.  So if you don't worry about what needs to be cleaned up afterwards, children can get be quite helpful

Since this recipe came from a children's book, it's very easy and really only requires a few ingredients.

300ml cream
1 tsp vanilla bean paste
2 punnets raspberries (we used frozen mixed berries)
2 tsp caster sugar

1.  Put the cream and vanilla bean paste into the bowl of an electric mixer.  Beat till soft peaks form
2.  Tip half of the berries into a small bowl and mash them with the sugar using a fork until it forms a runny sauce
3.  Arrange a layer of cream in a glass then spoon a layer of the berry sauce then the whole berries.  Repeat till you have about 2-3 layers of each or until you reach the top.

We also add crushed up biscuits (scotch finger) to the top and Hubby and I drizzled some butterscotch sauce on it as well.

Deanna layered her own glass (with a little help from me) and I did the other.  She also made another two smaller ones but they didn't photographed well (read : messy) but all 4 glasses were very delicious no matter what they looked like.

Check out my previous posts on this year's Cook Book Challenge


Bon Appetite,
Cherrie