Kulinarya Cooking Club April 2011 : Champorado (Filipino Chocolate Rice Pudding)

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 Decadence.

For me, anything other than toast or cereal for breakfast is decadent.  Firstly, I eat breakfast quickly in between getting both children fed and ready for the day. Secondly, if I do eat, it's pretty boring. I eat just enough to get me through to lunchtime.

To have Champorado for breakfast is very decadent for me.  Not only it's because it's more than the usual dull cereal but because it's chocolate.  Chocolate for breakfast, I recommend it. 

Champorado is usually eaten for breakfast in Philippines.  It's usually accompanied by fried tuyo (salted dried fish).  It's stinky but lovely. I opted not to include in my breakfast.  It really does stink out the house when you cook it therefore I am forbidden to cook it indoors.  The only option was to cook it outside but I wasn't brave enough to face the cold.

1/2 cup glutinous rice

5 cups water

5 tbs white sugar

2 tsp cocoa powder

50g dark chocolate, chopped

evaporated milk

1.  In a pot, add the glutinous rice and water.  Boil till the rice is tender and most of the water has been soaked up by the rice.

2.  Combine the sugar ad cocoa powder in a small bowl then add to the rice.  Stir to combine.

3.  Add the dark chocolate.

4.  Stir and leave on gentle bubble till the chocolate has melted and it has thickened.

5.  Serve with a drizzle of evaporated milk on top.

NB:  If you want it sweeter, simply sprinkle more sugar on top

You can check out what the other members of the Kulinarya club made for this month's theme here.

Bon Appetite,

Cherrie

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

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

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

Kulinarya Cooking Club February 2011 : Morcon

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 aphrodisiac foods

When Pia chose this theme, she also gave us links to what foods are aphrodisiac.  I chose to make morcon. A Filipino Stuffed Beef Roll.  I changed the recipe a bit from the traditional one so that there are several ingredients in this dish that has aphrodisiac properties.  My version has 4 of the ingredients listed. I added asparagus to the filling along with the traditional carrot.  In the sauce there is garlic and a little bit of ginger.  I served this on Valentines Day dinner for Hubby, however you don't need an occasion to serve this delicious dish.

500g beef steak, cut and flattened into large sheets (I made 5 sheets)
2 tbs lemon juice
4 tbs soy sauce
Pepper
olive oil
5 cloves of garlic, crushed
1 onion diced
2cm piece of ginger, peeled and grated
1 cup tomato passata
2 bay leaves
3 cups beef stock
3/4 tsp salt
1 tsp pepper
1 tsp sugar
2 tbs lemon juice

Filling
5 canned hot dogs or frankfurters, sliced into strips
1 small carrot
3 asparagus spears, split down the middle
2 hard boiled eggs, quartered
sharp cheddar cheese

1.  Marinate the beef for 20 minutes in the lemon juice, soy sauce and pepper.
2.  Drain the beef and reserve the marinade.  Lay the beef on a flat surface and arrange the filling in rows lengthwise.  Roll the meat and enclose the filling and tie with kitchen string in several places.  Roll the meat in flour and remove excess flour.
3.  Heat the olive oil in a large saucepan and brown the beef on all sides.  Remove and set aside while you make the sauce.
4.  In the same saucepan, add the reserved marinade, garlic, onion, ginger, tomato passata and bay leaves and cook over high heat until the liquid is reduced.  Add the beef stock and bring back to the boil.
5.  Return the meat to the saucepan and slowly simmer for about 1 hour until the meat is tender.  Season with salt, pepper and sugar.
6.  When cooked, transfer the meat to a platter, remove the string and slice crosswise.  Drizzle the sauce over the meat and to freshen it up, squeeze the lemon juice over the dish.

Please go and check out what the other member of the Kulinarya Coking Club has cooked up.

Bon Appetite,

Cherrie

Kulinarya Cooking Club January 2011 : Pandan Chiffon Cake with Macapuno Cream

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 "What Filipino dish (savoury or sweet) would you like to have on your birthday?"

There was no doubt in my mind what I wanted to do for this challenge.  For every birthday, there has to be a birthday cake.  My cake of choice is Pandan Chiffon Cake.  I love all things pandan and so this is my ultimate cake.  I don't like frosting on my pandan cake so just a dollop of macapuno cream goes perfectly to make it that little extra luxurious.

• 8 egg whites
• 6 egg yolks
• 1/2 tsp cream of tartar
• 1 cup self raising flour, sieved 3 times
• 3/4 cup sugar
• 1/3 cup vegetable oil
• 1 cup coconut milk
• Pandan extract (green)

1. Beat egg whites with cream of tartar until stiff and then gradually add 1/2 of the sugar.
2. Mix flour, half of the sugar, oil, coconut milk, egg yolks, and a few drops of the Pandan extract.
3. Mix egg whites and flour mixture together.
4. Pour mixture into an angel food tin.
5. Bake in moderate oven (180C/375F) for 35 minutes
6. When cooked, take the pan and turn upside down and leave to cool completely.

 To make the macapuno cream simple add macapuno from a jar to a bowl of whipped cream.

Check out what the other members of the Kulinarya Cooking Club made for this month's theme.

I've also entered this post in Sweets for a Saturday on Sweet as sugar cookies Blog.

What to do with Left Over Lobster? Lobster Torta, of course

What?  Left over lobsters?  That can't be!  Who ever has left over lobsters?  Well, we did, or actually my mum did.  For our media noche (New Year's Eve midnight meal), we feasted on lobster, prawns, barbecued fish and fantastic barbecued ribs.  My mum over did the feast and we ended up with left overs.  We left for home in the new year with full bellies

                                  

I took 2 whole lobsters home and made a fabulous meal with it.  I made Lobster Torta or Fritters.

2 cooked lobsters

2 spring onions, (scallions) chopped

3 cloves garlic, crushed

1 egg, slightly beaten

1/4 cup thickened cream

1/4 cup bread crumbs

1 tsp mustard powder

salt and pepper to taste

Oil for frying

1.  Pick out the lobster meat from the shell.  Set aside

2.  In a frying pay, sautee the spring onions and garlic till transparent.  Cool a little then add to the lobster meat.

3.  Add the egg, cream, mustard powder and bread crumbs and the salt and pepper to taste.

4.  Add more oil to the frying pan.  Place 1 very heaped tablespoon of the lobster mix in the pan and flat to make a pattie.  Cook till golden brown on a medium heat.

This is best serve hot and with a squeeze of lemon or with a tangy homemade thousand island dressing.  

What other dishes can you make with left over Lobsters?

Bon Appetite,

Cherrie

Kulinarya Cooking Club December 2010 : Spanish Bread.

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 Homemade Food Gifts.

When I read that what this month's theme was I was super excited.  The possibilities were endless.  So many choices on what to make.  Because of that, I couldn't make up my mind and I spent weeks trying to decide.  I even consulted with my cooking mentor, my mum.  

In the end, I decided to bake Spanish bread.  

Originally, I wanted to make ensaymada, which is popular during Christmas time in the Philippines but I decided to make a variation of the same dough recipe.  Spanish bread is a also another popular bread in the Philippines.   It is a sweet bread layered with butter and sugar.  I researched the net on why it's called Spanish bread but it seems, no one is certain why.

I searched for a good recipe and I found this one by Kusina ni Manang. I liked this version as it uses a bread machine, which made it a lot easier.  And anything that makes things easier for all the Christmas baking I'm doing, is a winner for me.

Recipe :

2/3 cup warm milk

1/2 cup warm water 

1 egg

2 egg yolks

85grams butter

1 1/2 tsp salt

4 1/2 cup bread flour

1/2 cup sugar

1 1/2 tsp yeast

Filling: 

250gram softened butter

1 cup white sugar

Make the dough in the bread machine according to instructions.  My machine instructions suggest to put the liquid ingredients first then add the dry ones except the yeast.  Make a well in the center of the flour then add the yeast in the middle.  By doing this, the yeast doesn't touch the liquid too early enabling the yeast to work better.

Meanwhile, to make the filling, mix the butter and sugar together until totally incorporated.

Once the dough is ready, divide equally into 24 portions.  Roll out the dough into long ovals.  Spread the butter and sugar mixture evenly over the dough.

To roll the dough, start at one end and roll tightly.  Gently cover it with breadcrumbs and place carefully on a tray, cover and leave to rise for 30minutes.

Place in a preheated oven of 180degC and bake for 15-18 minutes or until golden brown.

These are best eaten warm from the oven.  It can be kept for 3 days in an air tight container and can be reheated up in the oven.

Other members in the Kulinarya Coioking Club is listed here.