Tuesday, January 27, 2015

HOW TO MAKE A CUSTARD CAKE

(The following is the text and recipe featured on  my latest YOU TUBE posting)



Today I am featuring a classic recipe of my aunt Nana Ming and I'm also featuring my junior pastry chef Pia!

And so w are so excited to do this segment today because a: I am in Orlando, Florida at my sister's house (and btw, thank you Dick for letting us use your kitchen, b: my brother based from Manila is in town (who is incidentally filming this segment--thanks Paul) and c: it's also his birthday so we are so excited to celebrate his birthday here (Happy birthday Paul!)


Paul requested me to bake a custard cake. So today, we are making a custard cake.  What is a custard cake Pia?

Pia : A custard cake is a chiffon cake topped with leche flan.

Once I hear CUSTARD CAKE, I immediately equate it to my Aunt Nana Ming from Canada, because before when we were growing up, she used to bake custard cake for everyone of us during our birthdays. 





So in order for me to re-create those moments, I requested my niece Pia to be my junior chef.


Pia: Ahhh baker Tita

Ok baker (insert laughter here).  But thank you very much Pia for joining me today.

So friends, I'm excited to present to you my niece PIA


Ingredients:
For the caramel:
1 cup sugar
1/2 c water

For the custard:
3 egg yolks
1 can condensed milk
1 can evaporated milk

For the cake
5 egg yolks
2 1/4 c cake flour
3/4 c sugar
1 tbsp baking powder
3/4 c of water with any flavoring, mocha or orange juice (we used vanilla)

For the meringue
8 egg whites
1/2 tsp cream of tartar
1/2 c sugar

Procedure:
Pre-heat oven to 350 degrees F.

In a heavy sauce pan, combine sugar  and water. Do not stir.  On medium heat, caramelize sugar  until it turns golden brown.  Immediately pour it over a 9 inch baking pan. Set aside.

For the custard: Mix all ingredient together.  Stir lightly using a whisk.  Strain and pour it over to the caramelized pan. Set aside.

For the cake:
Sift together all the dry ingredients.  Beat the eggs and gradually add the dry ingredients and the flavored water.  Set aside.

For the meringue:  Using a stand mixer , beat the eggs whites until fluffy and add cream of tartar and continue to beat until soft peaks begin to form.  Gradually add sugar and continue beating until it becomes stiff.

Fold the cake mixture into meringue mixture, until it is well blended.  Make sure to eliminate any bubbles in the process.

Slowly pour into the pan.  Bake in a baine marie for about an hour or until firm.  Let it cool.  Run a knife around the pan and turn it upside down.


Thank you Paul for directing this segment.


Thank you Peter for the thumbs up


Thank you Nana Ming for sharing your love of baking all these years

NANA MING baked our 25th anniversary wedding cake
and lastly, Thank you to my enthusiastic baker Pia... it was a joy to bake with you!



Wednesday, January 14, 2015

What's a treat for winter blues?

We're in the midst of winter here in the Midwest and so one of my friends asked me what's a treat for winter blues.

"Ginataang Halo-halo" is my quick reply.



Ginataang halo-halo is a popular Filipino treat or snack that is made of mixed fruits, rice balls, tapioca pearls cooked in sweet coconut milk and cream.

Growing up in my hometown, Tuguegarao, I really didn't care for ginataan.  However today, the smell of ginataan brings me back to those afternoons where we were forced to take naps and as soon as we wake up the smell of freshly cooked ginataan greets us.

For today's segment the recipe that I'm going to share is from my good friend and Kababayan from Cagayan Julie Vandamme.  She shared with me the secret and tricks on how to make the creamiest ginataan ever. Salamat Julie!

For the ingredients I made use of ingredients that are readily available in my local market:

INGREDIENTS:

2 pcs plantain cut into cubes
2 pcs sweet yam cut into cubes
1 can jackfruit preserve
1 pack of taro tapioca pearls (available at Asian markets)
1 1/2 c glutinous rice
3/4 c rice
1 can coconut cream (leave some for later use)
1 can coconut milk
1 c fresh milk
1/2 c heavy cream
1/2 cup sugar

PROCEDURE:

First step is to make the bilo-bilo or rice balls by adding water into the flour.  Pour the water little by little to achieve a dough-like texture.

Grab a handful of the dough and and roll it, making small marble sized balls.

Simmer the coconut cream and coconut milk together.  When it starts to simmer add the sweet yam and plantain.  (Note: if you are using saba cook the sweet yam first for five minutes before adding saba.  But if you are using plantain, you could add it at the same time as the sweet yam). Let it cook for 5 minutes

Add the rice balls.  Cook for another five minutes.  Now add the tapioca pearls and the jackfruit.  Sweeten with sugar, and adjust according to your liking.

Now add the fresh milk and the heavy cream.  Remove from heat.

You could serve it hot or cold, but for this cold winter weather, hot is the way to go.


Remember a bowl of ginataan is so comforting, it could cure your winter blues away.

Watch this segment  on my SKIP TO MALOU, Inspired Filipino Cooking Channel:


Thank you Julie and Izzy for this segment!




Tuesday, January 6, 2015

LENGUA IN CREAMY WHITE SAUCE

Hi everyone! I hope everyone had a wonderful Christmas and a festive New Year’s celebration.

So for my first post in 2015 I want to share something really special for all of you: it's my LENGUA IN CREAMY WHITE SAUCE.



I know I have posted this recipe before  but today, I am re-posting it as my featured dish in my cooking channel on YouTube. Click here to watch the episode.



Lengua is the Spanish word for tongue. It is widely used in many cuisines like Mexican tacos and burritos, Turkish, French, German, Spanish, American and many more.

Lengua was one of the first dishes that made me start to love cooking. This dish is one of my husband’s favorites and I always remember him saying, 'I could eat this for the rest of my life”

For my Filipino version, I am cooking Lengua with Creamy White Wine Sauce

Ingredients:
Lengua (ox tongue)

Mushrooms
Green Olives
Bell pepper
Bay leaf
peppercorns
celery

salt
Butter/Olive oil
White wine
Heavy Cream
Milk
Beef Stock
flour (in case you want to thicken the sauce)


Before anythings else, we need to prep the Lengua:
To some, cooking lengua is tedious or intimidating, but I will show you that is easy and fun.

First, we clean the lengua with salt to remove the grime.
Wash it thoroughly.
Put the lengua on a stockpot and throw in some bay leaf, peppercorns, salt, celery.
Let it boil until tender.
Slice the lengua diagonally.

Remove the outer layer.  It looks like a rubbery cover that would peel off easily.  Make sure to clean the inner now exposed layer.

Now we are ready to cook:
On a pan, put butter and a little oil.   The oil will prevent the butter from burning.  Sear all sides of the sliced lengua.  Make sure to put just a little oil and butter.  you don't want to fry the lengua but rather sear it.  Set aside

Saute garlic, onions
If you want your sauce to be thick add some flour at this point.
De-glaze the pan with white wine.
Make sure that the pan has no burnt substances.
You want to get the flavor of the browned lengua and not the burnt ones.
Pour the white wine mixture.
Add the heavy cream and milk and beef stock.
Simmer until sauce is reduced.
Add the green olives plus the green and red bell peppers.
Add the mushrooms.
Season to taste.

You may add the lengua back or pour the sauce over it.  It's all up to you how you want to enjoy it and create  your own lengua memory...





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