Ginataang Santol with Sardines

Be skeptical, but learn to listen. ~Miguel Angel Ruiz

If you think this dish is weird, better try it first. If you're like me who's so in love with coco cream, give it a try! For those who do not know, santol is a tropical fruit which has a bitter-tangy flesh and has sweet-slightly-sour seeds when ripe. Filipinos want their santol to be dipped in salt, we usually split the fruit in half and suck the seeds to get the sweet pulp and juice of the fruit.

My late bro-in-law used to make santol juice everytime the fruit was in season. At first, I found it strange because the flesh of santol was overly sour and making it as a juice was weird. But when I tasted it, that's all I wanted to drink. The feeling then is the same with this dish, at first I thought it's no-good. Since my mother insisted to make one, I cooked it though I'm a bit skeptical. And I'm glad that I listened to my mom. She's right, this is SO fab good! 

Would you believe that the cost of this dish is less 50 Php? And it can serve up to 4 person! No joke! That's why I'm so hooked on it. The secret ingredient here is the sardines. It just so happened that I forgot to buy the "tinapa" flakes so my mom told me to use sardines instead. Oh my, I just can't believe with the result, it's so delicious. Slightly sour and sweet, thick, creamy, simply yummy!

INGREDIENTS:
9 pcs santol, peeled and flesh chopped
1 cup coconut cream / gata (first extraction)
1 large red or white onion, sliced
3 cloves garlic, minced
1/4 to 1/2 tsp sugar *optional
1 small can sardines (with chili)
1-2 bird's eye chili (siling labuyo)
1 green chili (siling panigang)
1 Tbsp patis or fish sauce
canola oil or any vegetable oil
salt and pepper

PROCEDURE:
1. Sprinkle 1-2 tablespoon(s) of salt on santol. Mix it generously and squeeze out the liquid.

2. Heat a little oil in a pan. Saute the onion and garlic.

3. Add in the chopped santol. Put the water. Let it boil until the water completely evaporates.

4. Add in the sardines, chilies, patis, and sugar (optional).

5. Add in the coconut cream. Season with pepper. Add salt if needed. Cook uncovered for 5 to 8mins.

6. Serve with rice. Share and enjoy!

QUICK NOTES:
1. If you don't like sardines, you may use other meat like pork or ground pork, seafoods like prawns, crabs, or smoked fish (tinapa). Experiment and explore, this dish is very versatile. You may also use spanish sardines.
2. Omit the chilies if you don't want spicy. 
3. If you're wondering why I put sugar, this is to balance the sourness of the santol, but you may also omit it. Taste it first, if you find the dish too sour, you may add sugar.
4. If you want the sauce to be dry and slightly oily (oil from the coconut), cook it for a longer period of time, about 10-12 mins. 


Print this recipe!
INGREDIENTS:
9 pcs santol, peeled and flesh chopped
1 cup coconut cream / gata (first extraction)
1 large red onion, sliced
3 cloves garlic, minced
1/4 tsp sugar *optional
1 small can sardines (with chili)
1-2 bird's eye chili (labuyo)
1 green chili (panigang)
1 Tbsp patis or fish sauce
canola oil or any vegetable oil
salt and pepper

PROCEDURE:
1. Sprinkle 1 tablespoon of salt on santol. Mix it generously and squeeze out the liquid.
2. Heat a little oil in a pan. Saute the onion and garlic.
3. Add in the chopped santol. Put the water. Let it boil until the water completely evaporates.
4. Add in the sardines, chilies, patis, and sugar (optional).
5. Add in the coconut cream. Season with pepper. Add salt if needed. Cook uncovered for 5 to 8mins, stirring occasionally.
6. Serve with rice. Share and enjoy!

Yield: 2 to 4 person


Happy day always,

Rhea

Ube Halaya or Halayang Ube

"Art enables us to find ourselves and lose ourselves at the same time." ~Thomas Merton

Isn't it crazy how we push ourselves to make food looks so darn good? Even I take 100 shots to finally say that "it's a good pic, I can use it on my blog". Heck! But why are some people just "naturally" good at things? It's like they don't exert effort but they do great. They pick up the skill as soon as they started trying. Hmmm, well, my hubby and his brothers are like that, they're so good in everything especially when it comes to art. See the pic above? Who would think that a simple ube halaya can be transformed to a minion creature. Wow, I'm amazed!

INGREDIENTS:
2 kg ube or purple yam, peeled, boiled and finely grated
2 3/4 cup coconut cream
2 1/2 cup brown sugar
300 ml + 1/2 cup condensed milk
2-4 Tbsp butter or margarine, room temperature
1/2 cup cheese, grated

PROCEDURE:
1. In a large pan, combine coconut cream and sugar. Cook it over medium-high heat (uncovered), stirring frequently. Once boiling, lower the heat into medium. Let it simmer (uncovered) for another 30-40 minutes, stirring frequently. 

2. Once the size of the bubbles becomes big, add in the grated ube. Mix well.

3. Add in the condensed milk and butter/margarine. 

4. Add in the cheese.

5. Cook and stir it until the mixture becomes thick and sticky (about 30-40 minutes). The mixture won't fall when you lifted the laddle.

6. Put it in a plate and let your creative side do the wonders. Mold it to whatever shape you like.

ube halaya with leche flan

piggy halaya with angry birds stuffed toys

QUICK NOTES:
1. Put the left-over in the refrigerator. It will last up to 5-7 days. 
2. If you don't have coconut cream, you may use evaporated or fresh milk. But the taste will differ.
3. There are varieties of ube which are lighter in shade, you may use violet food coloring to make it darker.



Happy day always,

Rhea

Nilupak

"A recipe has no soul. You, as the cook, must bring soul to the recipe." ~Thomas Keller

It only takes four ingredients to make this wonderful dessert or snack. Nilupak can be made of cassava (kamoteng kahoy) or plantains (saging na saba) or sweet potato (kamote). All of them taste great but our all-time-favorite is cassava. 

Now, I'll be sharing with you my secret for creating the best nilupak using just your hand and fist... Yes, you're very own fist! Must do some punching techniques here. LOL! If you're not comfortable doing this, you may skip this step but make sure that you mix thoroughly the ingredients. But I suggest to try it, the milk from the grated coconut will slowly release once you punch the mixture and it will blend through the ingredients very well, resulting to moister nilupak.

So here it is, my version of cassava nilupak.

INGREDIENTS:
1 1/2 kg fresh cassava, boiled and grated*
2 1/2 cup coconut (niyog na mura), grated
3/4 stick butter or margarine, salted and melted
1 1/2 white sugar

*Use fine cheese grater for the boiled cassava

PROCEDURE:

1. Mix the grated cassava, grated coconut, melted butter and sugar in a large bowl.
2. Using your hand (use disposable gloves), mix thoroughly the ingredients.

3. CAREFULLY punch the mixture. Since I'm not using mortar and pestle, I use the strength of my fist to blend the ingredients very well.
4.Arrange it on a plate or banana leaf.

5. Spread a little butter or margarine on top. Serve. Share and enjoy!

Nilupak in pandan casing

QUICK NOTES:
1. Put condensed milk instead of sugar for creamier texture. Start with 1/2 cup condensed milk, add more to your desired sweetness.
2. Store in the refrigerator. Consume within the day or up to the next day.
3. You can use boiled and mashed saba bananas or kamote to make another version of yummy nilupak.


 Happy day always,

Rhea 

Bibingkang Kamoteng Kahoy (Cassava Bibingka)

I am not a glutton - I am an explorer of food. ~Erma Bombeck

I'm not really sure if cassava cake is the same with cassava bibingka. They look and taste the same but not "exactly" the same. You get me? Sorry, I'm also confused! LOL! I tasted them both but for me, cassava bibingka is lighter than cassava cake... from the texture to the taste. Cassava bibingka is like suman balinghoy (plus coco milk in it) with custard. Cassava cake is like pudding with custard. Hmmm, maybe I should ask my mom tomorrow if they are really the same.

Here is my version of bibingkang kamoteng kahoy. I like it because it is not too sweet. You may add more sugar to bibingka if you prefer sweeter.

For the bibingka:
2 cups cassava, finely grated (fresh or frozen)
1 3/4 cup coconut milk (second extraction)
2 Tbsp salted butter, softened or melted*
2 eggs, lightly beaten
2/3 cup sugar (I used brown sugar)

*If you are using unsalted butter, add 1/2 tsp salt

NOTE: Use 9x9 pan for this recipe. Since I don't have 9x9, I used 9x14 pan instead. The result is thinner bibingka.

For the custard:
1 1/4 cup coconut cream (first extraction)
2 tablespoon flour
1 1/4 can condensed milk
2 egg yolks, lightly beaten
1/8 cup grated cheese

PROCEDURE:
For the bibingka:
1. Preheat the oven to 175 C or 350 F. Grease your baking pan, or you may also line it with banana leaves if you like. Set aside.
2. Combine all ingredients in a large bowl. Mix well until all ingredients are combined.

3. Pour the batter in a greased pan and bake it for 25-30 minutes. 

While the bibingka is baking, make the topping.

For the custard:
1. Put the coconut cream, flour, condensed milk in a sauce pan. Cook over medium heat, stirring until thick.

2. Lower the heat, then slowly add the egg yolks. Mix well. Lastly add the cheese. Cook for a couple of seconds then turn off the heat.

Assemble:
1. When the bibingka is done, remove it from the oven. Pour the custard on top of the bibingka. Use spatula to spread it evenly.

2. Put it back in the oven and set the oven to broil. Cook  until the custard is slightly brown in color.

3. Let the bibingka cool for a couple of hours before slicing. It is soft and sticky while hot.

4. Serve. Share and enjoy.

QUICK NOTES:
1. Put the bibingka in the refrigerator to make it chewy.
2. I personally like to eat it the next day. It seems all the flavors merry together. Try it!
3. Keep it refrigerated since it contains coconut cream.
4. You may add more cheese for the toppings. 
5. Store up to 3 days (refrigerated).

Happy day always,

Rhea

Pichi Pichi (Steamed Cassava with grated coconut/cheese)

... it was so rich and exotic I was seduced into taking one bite and then another as I tried to chase the flavors back to their source. ~Ruth Reichl

Are you craving for some Filipino comfort food? Why don't you try making pichi pichi (1). You can topped it with grated cheese or roll it over grated coconut. If you want something that is fresh, go with the coconut. But if you want to cut down the sweetness of the pichi pichi, go with cheese. It's your choice, but whatever your choice is... both are amazingly good!  

(1) Pichi pichi is a chewy-gelatinous famous Filipino dessert made of grated fresh cassava (or cassava flour), sugar, and water. It is usually steamed but can also be baked. Traditionally, pandan or screwpine leaves are used to flavor the pichi pichi but you may also try using vanilla if pandan is not available.  

INGREDIENTS:

2 cups grated cassava (finely grate to have smoother texture)

1 1/4 cup white sugar

1 3/4 cups pandan water OR 1 3/4 cups water + 1/2 tsp pandan extract

1 tsp lye water or lihiya

grated coconut (niyog na mura) OR grated cheese

IMPORTANT NOTE: If the grated cassava releases lots of liquid, just remove the liquid OR reduce the amount of water by 1/4 cup.

PROCEDURE:

1. Mix all the ingredients except for the grated coconut and cheese.

2. Pour the mixture into cup moulders or small muffin/cupcake moulder  (I used small puto moulders). Steam for 45 minutes to 1 hour.

4. Let the pichi pichi cool in the molders. Scoop out with a teaspoon and put in a plate or container. Roll each piece over grated coconut or topped it with grated cheese.

QUICK NOTES:

1. If fresh cassava is not available, you may replaced it with cassava flour. The amount of water is the same as the amount of flour.

2. Finely grate the cassava. Remove the rind.

3. If lye water is not available, you may still make pichi pichi but the texture will not be the same. Lye water makes the pichi pichi chewy (makunat).

4. If pandan is not available, use vanilla extract, about 1 tsp to 2 tsp.
5. If you don't have individual muffin moulds, you may also use your regular muffin/cupcake pan/tray. Bake it in baine-marie or hot water bath (175 C).

6. Don't roll the pichi pichi in grated coconut if you'll not yet consume it.
7. Put it inside the refrigerator to make it more chewy. Store it up to 3 days (without coconut).

Happy day always,

Rhea

Ginataang Monggo / Tutong (Sweet Mung Bean Porridge)

What is patriotism but the love of the food one ate as a child. ~Lin Yutang

My all-time-favorite breakfast, merienda, and dessert - Ginataang Monggo! This is how I cooked my "tutong" (as what my nanay called it). I used the regular monggo beans (green ones), toast it until brown but not burnt. Some uses red monggo beans (brown ones) but I personally like the green monggo because you can crack it easily and you'll see if the beans are well toasted. I also used my ever reliable bottle to crack the toasted monggo. Add a pinch of salt to enhance the flavor. Don't worry dear, you will never taste the salt. You may also reserve half cup of coconut cream for the toppings.

Make some ginataang monggo today and rediscover your childhood. Here is the recipe. Enjoy!
 
INGREDIENTS:

2 cups mung beans / monggo

1 cup glutinous rice / sticky rice / malagkit

2 cups light brown sugar

2 cups coconut cream (first extraction) 

6 cups combination of coconut milk and water*

a pinch of salt

*the amount of coconut milk/water depends on the type of glutinous rice. Add or reduce water if necessary.

PROCEDURE:

1. In a skillet, toast the monggo beans until brown in color. Put in a bowl and let it cool.

2. Gently crack it using bottle or mortar and pestle or rolling pin. De-hull the beans. 

3. Put the malagkit in a pot and wash it. Add the toasted monggo, coconut milk + water, and salt. Bring it to a boil. Then simmer over low-medium heat for 30-35 minutes or until the monggo and malagkit are cooked. Stir frequently. Add sugar and simmer for another 10 minutes.

NOTE: The longer it cooks, the more water the malagkit will absorbed. Add water if needed. Personally, I want my malagkit to be soft as much as possible.


4. Put the coconut cream. Simmer for 10 minutes, stirring frequently. Turn off the heat.

5. Serve hot or cold. Share and enjoy!

QUICK NOTES:

1. You may drizzle extra coconut cream for the toppings.
2. I personally like to eat it cold. Try chilling it overnight and you'll see the big difference in taste.
3. You may also use oatmeal instead of malagkit. But be sure to cook first the toasted monggo before adding the oatmeal. Also, adjust the amount of sugar and coconut cream/milk/water.

Happy day always,

Rhea

Buko Pandan (Young coconut with Pandan Jelly)

One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. ~Luciano Pavarotti and William Wright, Pavarotti, My Own Story

Buko Pandan is a Filipino classic. This contains buko (young coconut) shreds and pandan gulaman and mixed with sweetened cream. Some used bottled pandan extract or pandan flavored jelly but for me, nothing beats homemade fresh pandan extract. Yes, it's time consuming, but I'll guarantee you, it's really... really... worth it! So fresh, fragrant, and green!

INGREDIENTS:
2-3 pieces buko or young coconut, shredded
1 cup all purpose cream
1 small can condensed milk
pandan jelly/gulaman*, cubed


*Pandan Jelly/Gulaman:
2 cups pandan water (click this link for the step by step procedure of pandan water)
2 cups coconut water or plain water (or combination)
1/2 cup white sugar
1 sachet Mr. Gulaman, unflavored/white or green, dissolved in 1 cup water (gulaman-water mixture)

PROCEDURE:

Pandan Jelly/Gulaman:

1. Put the pandan water, coconut water and/or plain water in a pot. Add sugar. Let it boil. Add the "gulaman-water" mixture in the pot. Stir until the gulaman dissolved completely. Turn off the heat. Put in a container. Let it cool and cut into cubes.

Buko Pandan:
1. Mix together the shredded buko, pandan jelly/gulaman, cream, and condensed milk.
2. Chill for a couple of hours.
3. Serve. Share and enjoy!

QUICK NOTES:
1. If you're using other jelly brand, check the package instructions and adjust the amount of water/coconut water you'll be using for your jelly/gulaman.
2. If fresh pandan/screwpine is not available, just use bottled pandan flavoring/extract, about 5 drops.
2. You may add tapioca pearls or sago, nata de coco, and/or kaong to your salad.
3. If you want to make buko salad, just add fruit cocktail. Add more cream and condensed milk.
4. You may also freeze this but keep in mind that the jelly or gulaman may change its texture. Personally, I like it frozen. 


Serving: 4-5 person
 
Happy day always,

Rhea