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

Laguna Afritada

"Bill Gates is a very rich man today... and do you want to know why? The answer is one word: versions." ~Dave Barry

There are 2 versions of Filipino afritada, the white and the red. I'm more familiar with the red afritada which uses tomato sauce. Laguna afritada is a white version, it uses fresh tomatoes. I found the recipe from Food Magazine when I'm making my weekly menu list. I was so intrigued with the recipe because it uses leftover white adobo (adobo with no soy sauce). It's new to me, so I gave it a try. I must say, this recipe rocks! I'm so in love with it, the fresh tomatoes give the dish a mild wonderful flavor while the chicken is so savory. It has the right balance of flavors which is so hooking that you want to eat more. If you're on a diet, don't ever try this (just kidding). I will definitely cook this again. Give it a try too!

INGREDIENTS:
(adapted from Food Magazine)
1 whole chicken, at least 1.5 kg or use leftover white adobo*
1 Tbsp cooking oil
half a head of native garlic, crushed
2 medium tomatoes, cubed
1 medium onion, sliced
1 tsp patis (fish sauce)
peppercorns
2 potatoes, quartered or cut into small wedges and fried
1 carrot, quartered or cut into chunks
2 tsp evaporated milk
2 bell peppers (green/red), deseeded then cut into strips or quartered

PROCEDURE:
*1. If using fresh chicken, clean and cut the chicken into serving pieces and marinate overnight in 1/3 cup vinegar, 3 cloves of garlic (crushed), 2 dried bay leaves or laurel, and salt. Put it in a pot or pan then add 1/4 cup water. Bring to a boil over high heat. Once boiling, reduce the heat into low-medium and simmer for 30 minutes or until the meat is tender. 
2. Drain adobo, but reserve the liquid. Remove the bay leaves and garlic.
3. In a pot, heat oil then saute the garlic, tomatoes, and onion.
4. Add the chicken, carrot, patis, and peppercorns. Cover to seal flavors.
5. Pour in the reserved adobo liquid and let it boil.
6. Add the potatoes, then the milk.
7. Let it simmer then add the bell peppers.
8. Cook for about 2 minutes more.
9. Serve with rice. Share and enjoy!

Serving: Makes 4 (500 ml) container

QUICK NOTES:
1. You may also use pork instead of chicken.
2. Since the dish has milk, refrigerate if it will not be served immediately.
3.  You may omit the carrot if you don't like it. It's not included on the original recipe, I just want to have it on my afritada.
4. Add chilies for spicier version.

Happy day always,

Rhea

Pinakbet

Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course.~Bobby Flay

Last week, I bought a bottle of bagoong isda (anchovy sauce) and decided to cook pinakbet. This dish was completely different from my favorite (veggies with coco milk), but I must admit, this was so darn good! The vegetables are sweet and the sauce is salty and fishy. It's like Yin and Yang, the combination of the two gives you balance of flavor and the taste is truly amazing. 

Here's the recipe:

INGREDIENTS:
250 grams pork liempo, chopped
300 grams squash (kalabasa), sliced
1 big eggplant (talong), sliced
1 bundle or 15 pcs string beans (sitaw), cut into 2.5 inch pieces
1 medium size bitter gourd (ampalaya), sliced
8-10 pcs okra
1 bundle of kangkong
1 bundle of kamote tops
5 Tbsp anchovy sauce (bagoong isda)
3 cups water
5 cloves garlic
1 medium red onion 
1/3 cup water (for the pork)
fish sauce and pepper to taste

PROCEDURE:
1. Put 1/3 cup water and pork in the pan. Cook the pork until the water completely evaporates. Put a little oil and cook until the color of the pork changes to golden brown. Set aside and if the pork fat renders too much oil, remove some of it.

2. Add the onion then the garlic. Cook for a minute or until the onion becomes translucent and the garlic is fragrant.

3.  Put the vegetables (except for kangkong and kamote tops), start with string beans (sitaw) then squash (kalabasa), bitter gourd (ampalaya), eggplant (talong), lastly okra.

4. Add the anchovy sauce (bagoong isda).

4. Add water. Cook for 8-10 minutes or until the vegetables are tender but not mushy. Add kangkong leaves and kamote tops. Cook for a minute. Taste it, add pepper and fish sauce if needed. Turn off the heat.

5. Serve with hot-steamy rice. Share and enjoy.

QUICK NOTES:
1. Add 2 pcs of kamote/sweet potatoes (chopped) and 4 pcs of tomatoes (halved). I didn't have these 2 ingredients when I cooked the pinakbet but adding these 2 will surely make a difference in taste.
2. You may substitute pork with fried or inihaw na bangus, tilapia, or any fish available at your home.
3. If you want drier version of pinakbet, reduce the amount of water and bagoong isda.
4. Add lechon kawali or bagnet or pork cracklings (chicharon) for a nice crunch.
5. If bagoong isda is not available, you may use alamang (shrimp paste) or fish sauce.

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 

Kare Kare

I love healthy stuff and junk an equal amount. Whatever I'm craving, I go for it. I'm never trying to lose weight - or gain it. I'm just being. ~Kelly Clarkson

If you're not on a diet and craving for traditional Pinoy food, try to cook Kare Kare. I used pata ng baka (ox legs) because it's so delicious. The broth of the ox legs tastes like milk (swear!), so creamy... fatty... beefy!

INGREDIENTS:
1 pata ng baka (ox leg), cut into pieces
1 bundle pechay tagalog or bok choy
1 bundle sitaw (string beans), cut into 2" long
4 pcs talong (eggplants), sliced
1 medium size banana bud (white part), sliced
1 pack mama sita kare kare mix, dissolved in 1 cup water
1 Tbsp peanut butter
1/4 cup rice flour, toasted and dissolved in water or 1/8 cup cornstarch dissolved in water
2 Tbsp annatto or atsuete seeds
5 cloves garlic, chopped
2 medium size onion, chopped
canola oil or any vegetable oil
water (enough to cover the ox leg pieces, about 1 inch above the ox legs)
salt and pepper to taste
bagoong alamang (shrimp paste)

PROCEDURE:
1. Rinse thoroughly the ox leg. Put in a large pot and fill with water. Make sure that the ox leg is completely covered with water. Add 1 Tbsp salt then bring to a boil and remove the scums as it rises. Once it is boiling, reduce the heat to medium-low. Cook for 2.5 to 3 hours. I cooked mine for more than 3 hours, until the meat easily falls off the bones.

2. Add the peanut butter, kare kare mix, and the rice flour or cornstarch mixture. You'll notice that the sauce will begin to get thicker. I added rice flour/cornstarch because I want the sauce to be thick.

3. Heat a little oil in a pan or skillet. Add the annatto or atsuete seeds, stir for a couple of seconds until it releases its color. Remove the seeds from the pan. Add the onion and garlic. Cook for a few seconds. Add the vegetables (eggplant, string beans, banana bud) except for pechay. Cook for 5-7 minutes.

4. Transfer the cooked vegetables in the pot. Season with salt and pepper. Add the pechay and cook for 3 minutes, covered. Turn off the heat.

5. Serve with rice and shrimp paste (bagoong alamang) on the side. Share and enjoy!

see the broth? look at the color then taste it! it tastes like milk with lots of fat! LOL! super love it!

QUICK NOTES:
1. If you don't like ox legs, you may use other parts like ox tail or ox tripe or beef slices. You can also use pork slices or pork legs or even chicken. Seafood kare kare is also great!
2. I used kare-kare mix for this recipe, but if it is not available, just add the quantity of peanut butter (about 1/4 cup) and also add 1/2 cup grounded peanuts. If you want the authentic one, don't use peanut butter, just use 1 cup grounded peanuts. 


Happy day always,

Rhea

Sinigang na Ulo ng Salmon sa Bayabas (Salmon Head in Guava Sour Soup)

Individuals who have learned to endure and persevere through the storms of hardships are those who can dance in the rain during a storm. ~Ellen J. Barrier

This is a very healthy dish, no saturated oil and packed with vitamins, minerals, fiber, and heart healthy fats (omega 3). Good for cold rainy days!

NOTE: The broth is purplish in color because of the purple kamote tops. You may use kangkong or green kamote tops if you don't like to alter the color of the broth. I just love the purple kamote tops, my mom said it's healthier. *wink

INGREDIENTS:
2 heads salmon, cut into pieces
1/2 kg ripe guavas (yellow green in color)
3 tomatoes, quartered
1 red onion, quartered
1 labanos (raddish), sliced
7 pcs okra, halved
2 pcs siling haba (finger chili)
8 pcs sitaw (string beans), cut into 3 inch length
1 bunch kamote tops (sweet potato tops) or kangkong
7 cups water
2 Tbsp patis
salt and pepper to taste 

PROCEDURE:
1. Wash the salmon heads with water. Set aside.

2. Wash the guavas and cut in half. Put in a pot. Add water. Cook over medium-high heat.

3. Once the guavas are cooked, place a strainer in a bowl and put the guavas in the strainer. Mash the guavas using a big spoon or fork, adding a little water one at a time to moisten the guava. NOTE: I didn't mash all the guavas. I leave 4-6 pieces in the pot.

4. Pour the guava puree back in the pot. Turn on the heat. Add the tomatoes and onion. Let it boil.

5. Once boiling, add the vegetables (labanos, sili, sitaw, okra) except for kamote tops. Cook for 5 minutes.

6. Add the salmon head. Cook for another 7-10 minutes. Put the patis and season with salt and pepper.

7. Add the kamote tops. Cover. Turn off the heat.

8. Serve hot! Share and enjoy!

QUICK NOTES:
1. You can use other fish or seafoods or meat like maya-maya, prawns, or pork.
2. If guavas are not available, you may use other souring agent like tamarind, kamias, green mango, or sinigang mix. If you will use kamias, cut it in half and put it in the broth. For tamarind and mango, you have to boil it until soft. Then mash it using a strainer. Don't put the seeds in the broth. My favorite souring agent is sweet tamarind, we call it "kinapal".
3. You may also use blender to make guava puree. When the guavas are soft, put it in a blender, add enough water into it. Pulse for a couple of seconds or a minute. Strain it using a sieve/strainer. 

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

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