Trail Mix

There is no diet that will do what eating healthy does. Skip the diet. Just eat healthy! ~Anonymous

It's been ages since I made a post here, Oh I miss blogging. Well you know, it's been a very busy year for me.. both kids go to school so it means lots of homeworks to do, lots of teaching and playing and cleaning and cooking! Hurrah for all the moms like me! Yey!!! Since I needed enough energy to do all the momsie-tasks, I made healthy snacks to fuel my day. So I'm going to share a full-pack energy boosting treat, it is one of my favorite "pick me up" snack because it is so easy to prepare and you can bring it wherever you go! You only need nuts and dried fruits for this yummy treat. Hmmm, do you have a guess what it is? Yes, it's a trail mix! (clap clap clap)

Some trail mix contains high cholesterol and calorie ingredients, salt and loads of sugar. So for me to control these "not so good things", I make it a point to make my own trail mix. This has no salt or added sugar. You'll only get the natural subtle sweetness from the raisins. Nuts and raisins goes well together. Although raisins are dried, it has this moisture (odd but true) that makes the nuts easy to chew and swallow and its sweetness really complemented the smoky taste of nuts. To make the mix more flavorful, I "dry roast" the nuts. Dry roasting means roasting without adding oil or fat. It gives your trail mix a deeper, bolder, smoky flavor. This is really a perfect treat for you especially when you're busy. Just munch a handful and you'll get enough energy to do your work. 

So here it is, my homemade trail mix!

INGREDIENTS:
Almonds, whole (raw)
Cashew Nuts, halved (raw)
Peanuts (raw)
Raisins

PROCEDURE:
1. Dry roast the nuts (almonds, cashew, and peanuts). You can roast it in the oven at 175C/350F for about 10-15 mins or until it gets the brownish color. Stir or shake the tray so it will be evenly cooked. You can also pan-roast the nuts, just what I did! Just heat the pan or skillet and put all the nuts. Stir or shake the pan occasionally. 
2, Let it cool for a couple of minutes.
3. Add the raisins. Mix.
4. Put it in a sealed container.
5. Grab a handful and enjoy!!!

QUICK NOTES:
1. If you want the nuts to cook evenly, bake it in the oven. I used the skillet to cook it that's why some parts are browned, some are not.
2. You can add chocolate chips to make it more enticing to eat especially for the kids. Use the dark one for a healthier choice.
3. Don't limit yourself on the kinds of nuts and dried fruits. You can use pecans, macadamia, walnuts, dried prunes, peaches, mango, etc. Mix 'n match! You can also add seeds like pumpkin or sunflower seeds on your mix.
4. Just a reminder, dried fruits are higher in calories than the fresh fruits because they are more concentrated once the water has been removed. So if you're a diabetic or watching your blood sugar, please limit yourself in eating dried fruits.
5. Store it in a sealed canister or container. It will last for a few months if properly stored.

Happy day always,

Rhea

Crunchy Pinipig Polvoron

Children are great imitators. So give them something great to imitate. ~Anonymous

We made this last Friday. My son skipped his "siesta" (short nap taken in the early afternoon), so I asked him to help me in the kitchen. I introduced him my favorite childhood snack - polvoron. He kept on asking questions while we're making the merienda, like why just mix it all and not cook it, or what's the use of the mold, and why do we have to wrap it individually in cellophane. I really enjoyed our little bonding time because of the conversation we have had! I'm very pleased with my son especially when he said that I'm so slow in wrapping the polvoron. Hahaha! Wow, he's a quick learner! I only told him once the process and he did it very well. Very good job anak!

Pinoy version of polvoron or pulboron (as what we call it) is basically made with toasted flour, powdered milk, sugar, and melted butter or margarine. You can add ground peanuts or cashew nuts, oreos, graham crackers, or in my case pinipig. Explore and experiment! The variations are endless!

INGREDIENTS:
2 cups all-purpose flour
1 cup powdered milk
1/2 cup to 3/4 cup sugar
3/4 cup melted butter or margarine, salted
3/4 cup pinipig or roasted rice puff, toasted

MATERIALS:
cellophane or papel de hapon (japanese paper), cut into 5x5 inches*
polvoron molds (mine is a small round mold)

*Adjust the size of the wrapper if you have bigger molds

PROCEDURE:
1. Toast the all-purpose flour over medium heat until lightly brown. Stir frequently for even toasting and to avoid burning. You may cook this for about 15-20 minutes.

2. Toast the pinipig until crispy and lightly brown. (sorry, no picture)

3. Combine the toasted flour, pinipig, powdered milk, sugar, and melted butter in a bowl. Start with 1/2 cup sugar.

4. Using a whisk or your hand (make sure you use disposable gloves), combine the mixture well. Taste test it, add more sugar if needed. Put the mixture in the refrigerator for at least an hour. It is easier to wrap the polvoron if it's chilled.

this is my son, he's the one in-charge of mixing and molding

5. Put some mixture in a plate or flat tray. Press your polvoron molder into the mixture then place it in your pre-cut wrapper. 

6. Individually wrap them. Have a gentle hands when wrapping or else your your polvoron will break or crumble.

6. Store in the refrigerator. It will last up to couple of weeks.

Yield: 47 pieces
Note: if you have bigger polvoron molds, you will produce less.

QUICK NOTES:
1. You can also try pounding the pinipig, it's also good.
2. For a more festive look, use different colored wrapper.
3. If you want to make the basic polvoron, just omit the pinipig.
4. If butter or margarine is not available, you may use shortening. I've heard that you can also use vegetable oil, but I haven't tried it yet.
5. If you don't have polvoron molds, you can use your cookie cutter. You have to press the mixture firmly so that the it is packed together. Gently push it so that the polvoron won't break. You may also use mini cupcake or tart mold.

Happy day always,

Rhea

Mango Float or Frozen Mango Float

"For it was not into my ear you whispered, but into my heart. It was not my lips you kissed, but my soul." ~Judy Garland

Frozen Mango Float, it tastes like an ice cream cake. Hmmm yum!

When my hubby and I were still in college, I always find time to make mango float for him. I'm so happy and moved whenever he said that this was the best dessert he ever tasted. I loved it when he said that! I remember it was the time when I started pushing myself to learn how to cook and it was also the time that I discovered my passion for cooking. I felt happy whenever I put smile on somebody's face through my creations especially if it's my family. So on valentine's day, surprise your loved ones with this very easy to make dessert, no need for an oven or exact measurements. Just put some love and it's perfect! I know they will love it and they will give you the biggest smile, kiss, hug ever! Good luck and advance happy hearts day!

INGREDIENTS:
1 to 2 packs of 200 grams graham crackers
3 cups ripe mangoes, cubed
1 to 1 1/2 cups whipping cream or 2 packs of 250 ml all-purpose cream, chilled *
1/2 cup to 1 cup condensed milk (300 ml condensed milk)
1/2 cup chocolate syrup

EQUIPMENT:
beater / electric mixer (optional)
chilled and clean bowl
blender
8x8 glass / plastic pan or container

*I used whipping cream. 

IMPORTANT UPDATE: I've just learned that a thick filling is possible even if you're using the all-purpose cream. Check the notes below.

PROCEDURE:
1. Place 1 cup of cubed mangoes in a blender. Blend it until it has smooth texture. Put in a bowl and set aside.

2. Using a clean and cold bowl, put the whipping cream and beat it until medium peaks form. Fold in the condensed milk and mango puree. Start with 1/2 cup of condensed milk, taste-test for sweetness, add more until you achieve your desired sweetness. 
Note: If you're using all-purpose cream,refrigerate the cream and condensed milk for at least 2 hours. Once chilled, beat the cream and condensed milk for at least 5 minutes or until thick and stiff. Slowly and carefully fold the mango puree into the cream mixture.

3. Add the remaining cubed mangoes. Fold it carefully.

4. Arrange graham crackers at the bottom of the container. Pour half of the cream mixture if you're making 2 layers, or 1/3 if you're making 3 layers. Lay another layer of graham crackers, and repeat the process. Drizzle chocolate syrup on top. Chill or freeze it in the refrigerator for at least 3 hours before serving.

QUICK NOTES:
1. You can use canned peaches, pineapple tidbits or fruit cocktail instead of mangoes. Drain it well.
2. Add chopped roasted cashew nuts or pili nuts to make it extra special.
3. You may also put cream cheese on the cream mixture. Use half cup whipping cream and 1 cup cream cheese. Or 1 cup all-purpose cream and 1 cup cream cheese.
4. If you'll be using all-purpose cream, make sure to use electric mixer to achieve the desired thickness and fluffiness. If you don't have electric mixer, please prepare your strong mixing arm! :D 
5. Do not over beat the cream. Stop once the consistency is thick and double in size.
6. You can chill it in the refrigerator. But I suggest to put it in the freezer, it's so good, promise! It's like you're eating an ice cream cake. Hmmm super yummy. Try it!


Happy day always,

Rhea

Whole Wheat Banana Walnut Loaf with Streusel Topping

Filipinos don't wallow in what is miserable and ugly. They recycle the bad into things of beauty. 
~Imelda Marcos

Happy 2014! This is my first post for 2014 and I'm happy to be back in the circulation. I'm so busy with other stuff that's why I just got back into blogging only now. For this year, I have lots of hopes, dreams, and goals. So I promised myself to stay positive all the time. You know, even though bad situation strikes, I have to stay calm and remind myself that something wonderful is about to happen. Just wait.... wait again... be patient.... and have faith. Having said that, let's start the year with positivity! And speaking of positivity, let's turn a bad situation into a good opportunity and let's make your ordinary day into a special memory, like the story of my banana walnut loaf.

I have this overripe bananas in the table sitting for weeks. They have dark brown spots on its skin. I want to throw it but didn't want to waste those yellow minion-like things. That's why I decided to make banana loaf... remember... turning a bad thing into a good one huh! I have some walnuts and chocolates so I throw some of it on the batter. The result is so amazing, not too sweet (which I love), moist, and it tastes and smells like Christmas! Even though holiday is over, it feels like Christmas again because of this yummy goodness.

INGREDIENTS:

Banana Loaf:

1/2 cup unsalted butter

1/2 cup packed light brown sugar

1 1/2 cup fine whole wheat flour

1/2 cup all purpose flour

3/4 tsp baking soda

1/2 tsp salt

1/4 tsp ground cinnamon

1/8 tsp ground nutmeg

1 tsp vanilla extract

1 3/4 cup mashed ripe banana

1/4 cup honey

2 large eggs

1/2 cups walnuts, chopped

1 bar chocolate, chopped (I used Meiji milk chocolate, 55 grams)

NOTE: You may add more chocolate if you like, whatever brand you prefer

Streusel:

1/2 cup all purpose flour

1/2 cup brown sugar

1/4 cup cold butter, chopped
1/2 bar chocolate, chopped (Meiji milk chocolate)

PROCEDURE:

1. Preheat oven to 350 F or 175 C. Lightly grease a 10x4 loaf pan.

2. Beat together the butter, sugar, baking soda, salt, cinnamon, nutmeg and vanilla in a medium bowl until smooth. 
3. Add the banana, honey and eggs, beating until smooth. 
4. Add the whole wheat flour, all purpose flour, walnuts, and chocolate, stirring until smooth. Remember, DO NOT OVERBEAT or OVERMIX your batter. It will make the cake gummy.
5. Put the batter into the prepared pan and let it rest at room temperature, uncovered for 10 minutes.
6. Meanwhile, make the streusel by combining all the ingredients. Cut the butter into the flour and sugar by using 2 knives or simply use pastry blender. You may also gently break it using your hands but do not over mix it, it should still be crumbly.
7. Sprinkle the streusel evenly on top of the batter.
8. Bake it for 45 to 50 or until toothpick inserted on the center comes out clean.
9. Let it cool before turning the loaf out of the pan. Once you remove it from the pan, cover it with plastic wrap to seal in the moisture.
10. Slice using a serrated knife. Serve. Share and enjoy!

QUICK NOTES:
1. Cover the left over banana loaf with plastic wrap or aluminum foil. You may put it in the fridge or in a bread bin.
2. You may also add dried fruits like raisins, cranberries, or prunes to make it extra special.
3. The bread will stay fresh for 3-4 days.
4. Serve it with hot tea or coffee.

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 

Buko Tart (Young Coconut Tart)

Enjoy the little things, for one day you may look back and realize they were the big things. 
~Robert Brault

These are my little tarts. I still don't have tart moulds so I used my cupcake moulds to make it. My original plan is to make buko pie but I just thought that maybe it's better if it is bite size, so I made tart instead. 

These tarts are really good. I like the buko filling, it's creamy and not too sweet, and the tart shells are crispy, crumbly, and buttery. I like it to be served warm with hot tea, simply the best!

INGREDIENTS:
Pastry Dough:
3 cups all-purpose flour
1 cup cold butter (2 sticks), salted, cut into cubes *
10 Tbsp cold water or ice water
2 Tbsp sugar
extra flour for dusting

* If you're using unsalted butter, add 1 tsp of salt. Mix the salt with flour and sugar.

Fillings:
3 cups buko or young coconut meat, shredded
2 cups sugar (I used light brown)
1 1/2 cup evaporated milk
2 eggs, room temp
2 Tbsp butter, room temp
3 Tbsp all-purpose flour
1 tsp vanilla extract

PROCEDURE:
Pastry Dough:
1. Combine flour and sugar in a bowl. Using two knives, cut in the butter until the mixture resembles coarse crumbs with a few larger pieces. Add the cold water. Using your hand, knead the dough, making sure that the butter is fully incorporated into the dough. Wrap it in a cling wrap and put in the refrigerator for at least 30 minutes.
2. Roll out the pastry dough in a floured surface to about 1/4 inch thick. Cut out round pieces of dough using cookie cutter or any round wares that are slightly larger than the tart or muffin pan (I used our drinking glass). Gently press the round dough into each tart or muffin pan. Prick the bottom of the dough lightly with a fork. 

Filling:
1. Combine all the ingredients in a pan. Cook over medium heat, stirring constantly, until the mixture becomes gluey in texture. Turn off the heat. Let it cool for a couple of minutes. Fill each dough with the cooled buko filling. Bake the tart in a pre-heated oven (375 F or 190 C) for 30 minutes or until the dough becomes nicely brown.
2. Remove from the oven and place on a wire rack to cool. Serve warm, room temperature, or chilled. Share and enjoy!

QUICK NOTES: 
1. You may put lattice or streusel on top for a more please-to-the-eye effect. 
2. Keep the leftovers refrigerated.
3. Try using other fillings like ube, macapuno, custard, mango, or pineapple.


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

Binatog (Boiled corn kernels with coconut and sugar)

Patience is bitter, but its fruit is sweet. ~Aristotle

When you're making binatog, you definitely need patience. It's my first time making it and I waited for hours before tasting this simple perfection. Good thing is I used our ever reliable charcoal stove to boil the corn kernels. Try this healthy recipe, you can eat it as a snack or breakfast. Enjoy!
INGREDIENTS:
1 kg white corn
1.5 L water
coconut, grated (niyog na mura)
sugar

PROCEDURE:
1. Remove the kernels from the cob using your fingers.

2. Put the corn kernels in a large pot and add water. Cook until the kernels are tender and the liquid becomes slightly thick. I just cook mine for 2.5 hours. Note that most of the liquid will evaporate, if the kernels are still hard, add more water. 


3. Mix the boiled corn kernels, sugar, and grated coconut in a bowl.

4. Serve, share, and enjoy!

QUICK NOTES:
1. You may add a little salt into the binatog to balance the flavor.
2. You may also use japanese or yellow sweet corn but the consistency will be different because it contains less starch.
3. Try to add evaporated or fresh milk. It will bring your binatog to another level. My kids love it so much.

Happy day always,

Rhea

Suman Balinghoy or Cassava Suman with Coconut Filling

"Every moving thing that lives shall be food for you. And as I gave you the green plants, I give you everything." ~Genesis 9:3

Sad but true, our favorite cassava contains toxins. For some sweet varieties (smaller rooted), cooking is sufficient to eliminate all toxicity. The bitter varieties (larger-rooted) used for production of flour or starch must be processed to remove the cyanogenic glucosides and then ground into flour, which is then soaked in water, squeezed dry several times, and toasted. (source: wikipedia) 

Despite these facts, I'm not afraid to eat cassava, well it's my favorite. I usually cook my cassava to ensure proper preparation and cooking. I must say it is really a hard work  especially the grating part (if you want to build biceps, try to manually grate 5 kilos of cassava everyday, no need to go to the gym, LOL), but I assure you, it's worth it! 

THINGS YOU NEED:
Pan
Pot
Grater

INGREDIENTS:
For the coconut filling:
1 cup grated coconut (mura na niyog)
1/2 cup brown sugar


For the suman:
1 kg fresh cassava
3/4 cup brown sugar
banana leaves, wilted
1 tsp vanilla (optional)

PROCEDURE:
Preparing the banana leaves (wilted):

1. Cut the banana leaves into desired sizes (approx. 6 inches width).
2. Trim off the edges (hard part).
3. Carefully pass the leaves over low flame of your gas stove.
4. Wipe with a clean clothe or towel.

Coconut Filling:
1. Mix grated coconut and brown sugar in a pan.
2. Cook it over low-medium heat for 8-10 minutes. Stir frequently to prevent scorching.
3. Remove from heat. Transfer to a bowl.

Note: Cook it with care, adjust the heat to lowest if necessary. Remember you are working with sugar, it's not good if it's burnt.

Suman:
1. Peel the skin of the cassava. Divide it to manageable lengths and cut it in half (lengthwise) to remove the rind.
2. Wash the flesh thoroughly. Rinse it several times.
3. Finely grate it.
4. Mix the cassava, sugar, and vanilla (optional). You can use spatula to mix it but I prefer to hand mix it. Just use disposable plastic gloves.
5. Lay 2 pieces of banana leaves on a flat surface (smaller piece on top of the bigger piece). 
6. Scoop 2 to 3 tbsp cassava mixture and put it in the banana leaf (smaller piece). Flatten the mixture.
7. Put the coconut filling in the middle of the cassava mixture.
8. Carefully wrap the banana leaf (smaller piece) to make thin roll shape. 
9. Wrap it again using the bigger piece. Fold the ends to seal in the mixture.
10. Repeat the procedure #5 to #9 until all mixture is used up.
11. Line the unused banana leaves in a pot.
12. Arrange the wrapped cassava mixture in the pot.
13. Add water until it reaches the top most wrapped cassava mixture.
14. Cook for 1 hour over medium-high heat.
15. Remove from heat. Let it cool.
16. Serve. Share and enjoy.

QUICK NOTES:
1. My version of suman is not too sweet, you can add 1/4 cup of sugar to the cassava mixture if you prefer sweeter.
2. For left-overs, you can steam it or heat it in a pot or pan with a little water (low heat).

Yield: 10-12 pcs 

Happy day always,


Rhea