Happy Memories... Happy Mother's day!

How do you profess your love to your mom when she is more than 8,000 miles away?

You see bridging that gap, I have developed a kind of sixth sense that is part memory - remembering my most treasured moments with her, and part imagination - wishing I'm with her and forgetting about the distance between us.  Mixing these two parts in my head has allowed me to cope with being so far away from my Mama.

It's mother's day where she is right now, (as the Philippines is 12 hours ahead of St. Louis). So I remembered this photo I took during my last trip.  A photo of her reading the newspaper while she relaxes in a hammock at the farm - a candid yet poignant photo. That's her, in all her simplicity...

That afternoon, I cannot forget the plate of deko (or biko in Tagalog, rice cake in English), her favorite afternoon snack... it's so simple yet accurately makes me recall home.  We both enjoyed the whole tray of rice cake that I almost didn't have enough for the pictures below... Oh but we enjoyed the moment - of just being there... hanging out... eating bite after bite, story after story.  The moment comes to me clear as I stare at the photo... wishing I was there again to enjoy the deko - and to just be with her.

To my Mama, Happy Mother's Day!  I know our love transcends time and distance, you are here in my heart forevermore.

Deko Fondue (Biko con Tsokalate;Rice Cake Fondue)

Ingredients:

2 cups sweet rice, 

1/2 can coconut milk 

3 cups water

1/4 tsp salt

2 cans coconut milk

3/4 c brown sugar (you could add more if you want it sweeter)

Direction:

Cook sweet rice by filling up a stockpot with coconut milk and water. Pour the rice and cook for about 20  minutes or until the rice is fully cooked. Set aside.

Meanwhile let's make the coconut crumbs that we Filipinos call latik. Latik is the residue formed from the reduction of coconut milk.  Just pour the whole can of coconut milk in a thick saucepan.  Bring it to boil and continue to stir until most of the liquid has evaporated.  The milk will begin to change its color to slight brown and begin to solidify.  Set aside half of the latik and leave the other half on the pan. At this point add the brown sugar.  Continue to stir until the sugar caramelizes.  Once it has caramelized, And stir in the cooked sweet rice until every grain is lathered with caramelized coconut mixture.

Press on a pan.  Sprinkle the coconut crumbs. Let it cool.  Slice into squares when served.

I have posted a Tsokolate-eh here before.  You could add more chocolate balls or tablea to make a thicker chocolate dip.   Enjoy!

Happy Mother's day to all the moms out there. Special shout out to my mother in law, Mama Bernie for being there for me and my husband through all these years... We love you Mama B!

summer mix

"Shaved Ice for $1.00"  the sign said.

All of a sudden, I feel homesick, as I remember a Filipino summer favorite ice treat of mine, halo-halo.  In the midst of a sea of people watching a summer concert in the park, I feel alone.

"Orange, Strawberry, Pina Colada" are the suggested flavors.  I picked the pina colada.  While I mix the shaved ice, the familiar sound gave me a childish giggle.  But the shaved ice is unable to give me the same delightful experience.  I craved for the real thing... I craved for halo halo.

As I obsessively try to make my time with the snow cone more enjoyable, my mind races to list down the ingredients that I could gather from my pantry. The traditional halo halo back home consists of shaved ice with sweetened fruits, dried nuts and tapioca pearls.  What I was able to assemble from my pantry included: bananas, rice krispies to replace the pinipig (dried rice), green gelatine (agar-agar) and sweet rice (this is one of the ingredients popular in my home province).

I got some shaved ice, leche flan (custard ) and drizzled the crushed ice with condensed milk...

Ahhh...  I was ready to enjoy my home made halo-halo. 

Some would like to arrange the layers into different colors, making it a visual treat.  But most of us would not bother, as all the ingredients are mixed together anyways (halo-halo literally means mix-mix). The soft gelatin and the sweet rice plus the crispiness of rice krispies blended in my mouth like a beautiful orchestra... it was definitely delicious - just as my palette remembers my childhood favorite.

Well you can tell... the whole serving disappeared in no time...

With the heat rising to almost a 100 degrees, we needed another bowl of halo halo to enjoy...

Although I was not able to get more traditional ingredients, my version of halo-halo hit the spot.  The traditional recipe will include ube (purple yam), canned jack fruit, sweet beans and nata de coco (sweetened coconut).  Shaved ice is added to the top of the sweetened fruits, beans and dried rice.   Evaporated milk is then poured on the ice and a slice of flan or a scoop of ice cream is added on the pile of shaved ice.  This designates it as a "special" halo-halo, in contrast to the "regular" version, which we add sugar to the ice before we mix in fixed anticipation of savoring the different ingredients.

Despite being in the Midwest thousands of miles away from my hometown, a spoonful of this cold treat made me feel like I was at home... But then again, this is my new home, made more meaningful and special by my memories of the Philippines.  Looking back at the concert, I did have fun listening to the jazz band and enjoying the late summer day.  More thoughts flooded my head as the band played "Deacon Blues" by Steely Dan.  But alas, these stories deserve another post.  In the meantime, I rifle through the songs from my youth on Spotify and reminisce with a smile on my face.

Kulinarya: Gluten Free Yema Cake

I. AM. NOT. MARTHA. STEWART. 

I mumbled to myself while I was putting the frosting on my chiffon cake.  You see I'm a novice baker but I stepped up to the Kulinarya cooking club's challenge this month. The challenge was:  come up with a dish or dessert that you want for your birthday.  But the hosts, Pearl of Sassy Chef and Thea of Words and Nosh, added a fun twist, which is to make it healthy.

I took the challenge literally.  I mean what symbolizes a birthday more than a cake... You know the drill: blowing the candles while everyone sings, making a wish and just enjoying the celebration. So I made myself a cake... and I chose to make Yema cake. Yema is a popular dessert in the Philippines; a sweet concoction of eggs and condensed milk.   For the healthy option I made a gluten free chiffon cake and for the frosting I used egg substitute and sugar free condensed milk and soy milk.

With all the substitutions, the cake still came out delightful.  Let's take the candles out.  When you are over 40 you want to keep the candles out, instead I added sugar free candy pearls just to jazz it up a bit.

For the chiffon cake recipe, hop on to Feel Good Recipes  to get the gluten free recipe.

For the yema frosting:

1 can sugar free condensed milk

3 tbsp egg substitute

1 cup soy milk

1 tbsp canola oil

Procedure:

Mix the condensed milk, egg substitute and soy milk in a bowl.  Stir and mix them together nice and well.  Pour the mixture in a double broiler and cook over medium heat until it thickens.   When it thickens, add the oil until you have achieved a spreadable frosting...

You see, you could have your cake and eat it too...LOL!  Enjoy!

Ginataang Halo halo

Fresh starts... second chances... clean slates. I love what the New Year represents. 

That was the Facebook status of my friend Agnes that I came across this morning. I thought that this status would be a good way to start my first post of the year. No matter what your personal goals are, no matter how many times you've tried and failed, the New Year allows you another chance to make it right.

The New Year also allows you to look back on the year that has been. Yes, I am truly grateful for what 2011 brought me. With 92 blog posts, I think I have outdone myself more than the previous years of sharing stories and recipes from my kitchen. I look forward to sharing even more this coming year... and hopefully you are still there with me every step of the way. 

As I thought about my first post this year, I thought of giving you the "circular dish" stamp just like in the previous years. Having said that, I would like to share with you guinataang halo halo, a dessert/merienda (snack) simmered in sweet coconut milk.  So let's start off with something sweet and sticky, rich and creamy as we say hello to 2012!  

Happy New Year friends! I hope the New Year gives you more reasons to gather and celebrate around the table... Cheers!

Guinatang Halo-halo

This may be served either warm or cold.  But since it's winter, a warm bowl between your hands will be as soothing as biting into a warm sweet pillowy soft sweet rice dough... enjoy!

Ingredients:
3-5 cans of coconut milk (I used a lot of coconut milk to give a thick sweet coconut soup)
2 medium size sweet yam, cubed
2 medium size taro , cubed (you could also use purple yam)
1 cup sweet rice flour (add water to form a dough, then make marble sized balls out of it)
1 cup tapioca pearls (to cook it perfectly)
3 pcs saba (bananas) cubed
1 bottle of sweetened jackfruit, shredded
2 tbsp vanilla
1 cup sugar (adjust sugar according to taste)

Procedure:

Pour  cans of coconut milk (reserve half a can for later) in a stock pot over medium heat. Let it simmer.  Once it simmers, add sweet yam and taro. Cook it for about 10-15 minutes. Then  you may add the round rice flour dough and cook it for another 5 minutes.  Add ttapioca pearls and jackfruit.  Stir the pot until cooked. Pour the remaining coconut milk for a creamy texture. Add sugar according to taste.  I used about 3/4 of a cup but you may add more if you'd prefer a sweeter blend. (optional: add vanilla flavor)

Now you are ready to have a comforting bowl of goodness!

care package

You might think that having three kids in college makes me a pro in sending care packages, right?

But if you ask my kids they would say no, I'm not an expert.  Care packages come far and few between.  

Although when I took my son to NY at the start of the semester, things changed a bit.  The idea of him on the East Coast while we were on the West Coast (this was before we moved to STL) made me realize that I should bridge the long distance.  And sending care packages was the way to go. 

Ok, maybe I over did it because as soon as I deplaned that day, (coming from NY)  I went straight to the post office and sent him a box full of stuff from home. Oh my you should have seen how my girls reacted... haha! 

No, I'm not playing favorites (hmmm do I see eyebrows raising?) But in my defense both of my girls live within driving distance... so seeing them or being with them is easy.  And the thought of them being near made me neglect the "mom-sending-care-packages" part.

Now that we live in the Midwest, I have to make sure that I send to all three of them, no more excuses haha!

I'm progressing quite well.  And the best part of it is hearing my son say:  " Mom I was surprised to see the box with my name on it. It felt like Christmas opening the box!"

 Oh well, if you would please excuse me, I have to run to the Post Office...

Pumpkin Yema Balls (adapted from AsiaRecipe.com)
Yema is a sweet treat popular in the Philippines. I found this recipe from Asia Recipe online which added mashed potatoes in their recipe.  That gave me the idea that it will work with pumpkin too.  Verdict?  I'm afraid I have nothing  left to mail anymore as the yema balls disappeared faster than I could make them. LOL!


Ingredients:
3 eggs
1 can condensed milk
1/2 can pumpkin puree
1 tbsp plain flour
a pinch of salt

Procedure:
Combine all the ingredients. Mix thoroughly. Cook in a double boiler.  Continue stirring until it thickens. It took me about 25 minutes.  Let it cool.  I actually put it in the fridge overnight.  Roll into balls.  Sprinkle sugar to lightly coat the yema balls.

Guest Post Wednesdays: Lenguas de Ube to Welcome a Friend by Elizabeth Q

Guest Post Wednesdays is my way of showcasing non-bloggers who are passionate about food.  However, when a fellow blogger, Elizabeth, told me that she'd write a guest post for me, how can I say no to the Queen?  Yes folks she's called the Mango Queen on Twitter and she has two blogs, one of which is called Queen's Notebook and the other is Asian in America.  Yes two blogs!  I don't know how she does it, but I guess when you are passionate about cooking and blogging, it's not enough to have just one.  And passion for food is one of my criteria for my Guest Posts.

I hope you check out her blogs and support her.  And you will definitely see how much love she puts in towards her posts.  So without much ado, folks let's welcome Elizabeth.

LENGUAS DE UBE : Butter-Ube Cookies to Welcome a Friend

When a new family moves in the neighborhood, I like to go welcome them. I know what it’s like to be the new kid on the block. It’s never easy to move and sometimes takes a while to make friends.

One of my good blogger friends, Malou moved from California to St. Louis,MO recently. From her tweets, she’s still unpacking and going through her stuff. Malou was so helpful to me in the past year, gave me great recipe ideas, tips and even introduced me to other foodie friends. Malou’s friendship and support was invaluable.  And if I lived closer to her, I’d lead the Welcome Wagon to say hello to Malou. As a gift, I’d bring her one of my signature baked goodies, too!

I’ve baked “Lenguas de Gato” (translated as Cat’s Tongues) for friends. I’ve baked them since I was in high school and gave them as gifts. The “Lenguas” are oval shaped thin slivers of butter cookies. They are tiny , but oh wow, are they packed with rich, buttery and creamy flavors.

My version for Malou is infused with “ube” or purple yam. It is a favorite flavor in Filipino desserts. Ube is a root crop, that’s pink on the inside, and belongs to the same family as the potato, but tastes sweeter. Predominantly found in the Philippines, India, and other Asian countries, the “ube” is often used as a main ingredient for desserts or snacks.

“Lenguas” are a cookie staple in Filipino groceries and bakeries. They are usually packaged in a round plastic jar, with its signature yellow cap. Its rich, buttery flavors appeal to many who love sweets.

To make these LENGUAS different, I added  ube flavors, while I folded the cookie batter. When they came out of the oven the aroma was so inviting….rich, butter-like, and the smell of sweet ube floated around the house.

So here are my LENGUAS DE UBE for Malou….I’m sure she’s unpacked her tea and cups and will definitely enjoy these buttery-ube treats. Welcome to your new home, Malou !

LENGUAS DE UBE

Makes 36-40 pieces

Ingredients:

6 eggwhites

1 teaspoon cream of tartar

1 and ½ cups all purpose flour

1 teaspoon baking powder

¼ teaspoon fine salt

1 cup unsalted butter, softened

1 cup white sugar

1 whole egg

½ teaspoon vanilla

2 tsps McCormick  Ube flavoring (from Asian grocery store)

2 drops purple food

1.      Using an electric mixer, at high speed beat the eggwhites with the cream of tartar, till soft peaks form. Set aside.
2.      In a separate bowl, sift together the flour, baking powder and salt. Set aside.

3.      In another mixing bowl, using different mixer whisks, cream softened butter and sugar. Add one whole egg.

4.      Slowly blend in the dry ingredients. Add the vanilla. Then add the ube flavor and color.

5.      Carefully fold in the beaten egg whites by hand, till all ingredients are totally incorporated.

6.      Put the cookie batter in a pastry bag, and on a cookie tray lined with parchment paper, form 2-inch long, pencil-thin shapes.

7.      Bake at 375 degrees for 6 minutes. Cookies are done when the edges turn slightly brown. Be careful they do not burn.

8.      Remove “LENGUAS de UBE” from tray, and cool on cookie rack. When they have cooled completely, store in air-tight containers to maintain crispness.

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Thank you so much Betty Ann for gracing my blog.  It was so sweet of you to think of me with the recent move that we made.  These cuties are like smiles that warm up my heart.  It's so comforting that you are there with me (albeit virtually) going through this process.  Now will I expect these lenguas in the mail then??? LOL! But kidding aside, I truly appreciate the kindness and the thoughtfulness this post brings.... Here's to blogging... Cheers!

echoes

I heard echoes of laughter and I was jealous that I wasn't there.   The wooden walls reverberated familiar voices through the phone, voices of my aunts who traveled for more than half a day just to be with  my mom as she celebrated Papa's birthday.  He was supposed to be 79 that day.

We are having "deko" said my  mother, referring to sticky rice cake or in tagalog bibingka.  "It is a gift for your Papa's birthday" she further explained.

Papa's birthday was always a big celebration in our home.  Every year, our family and friends, along with his clients, visit our house to bring their gifts in the morning and then attend the party later that day.  Gifts of livestock included pigs, goats, the freshest catch from the ocean, and yes "deko".  Drinks overflowed and I remember amongst Papa's favorites were Black Label Scotch whisky and Fundador brandy.  And like a little boy, each gift and each birthday greeting would make him flash his "kindergarten" smile. During the latter part of his life he would say, "I won't celebrate my birthday this year!" but my mother knew better.  She would always prepare just the same, ready to feed an army because she knew his plans always changed at the last minute.  "I can't  help it!" Papa would shyly explain.  "They come to the house with gifts, so I invite them in to celebrate" would be his annual alibi.

But we all knew Papa loved the festivities.  So on the first birthday after his death, there was not much to celebrate.  Calling home on his birthday and not hearing his voice was unnerving.  I miss his voice, his laughter, his excitement in anticipating the party.  I was suddenly enveloped by sadness so consuming that words cannot explain how I feel.

After I hung up the phone, I willed myself to be transported home.  I wanted so badly to just be there.  Sadly, I am unable to.  Instead, I had the craving to have a slice of "deko" to reminisce about my dad... to just remember him.  One of my favorite blogs, Jun Belen's food blog, had a post on how to make "biko" or another version of sweet sticky rice cake. I was immediately inspired.   I got my utensils ready and luckily I had the ingredients (I've been wanting to do a bibingka recipe). And before I could even think of how much I miss my Papa, I found myself tying the strings of my trusty apron... But the echoes in my mind kept repeating "I miss him... I terribly miss him”.   So to celebrate Papa’s birthday, I made Royal Bibingka (a special kind of sweet rice cake).  I can imagine again my dad's "kindergarten" smile – as I remember him on his birthday and greet him:  “Happy Birthday Papa, this one's for you!!!”.

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I was so inspired to bake, to write and to take photos that day.... I turned it into a slide show and this video is the start of a special segment that I have always wanted to do. For those of you who requested a step by step account of my recipe, here's my first attempt at preparing a video.  This is the initial episode of my  "How to cook Filipino Food Series".  Your comments and suggestions to improve on it will be most appreciated.  Thanks.

Ingredients:
3 large eggs
1 1/2 c sweet rice flour
1 1/2 c coconut milk
1/2 c evaporated milk
1 1/2 c sugar

Topping
3 large eggs
3/4 c condensed milk
1/2 c evaporated milk
1 small can heavy cream
1/2 package shredded young coconut

Procedure:
Pre-heat oven at 350 degrees
Line your baking pan with banana leaves
In a mixing bowl, add everything on the first list of ingredients.  Stir them all together until it is smooth and in liquid form.  Pour into the lined pan.  Bake for 20 minutes or until a little firm.

For the topping:

In a saucepan, break the eggs add condensed milk and evaporated milk.  Cook on medium heat, stirring continuously.  When it thickens add the heavy cream.  Give it a quick stir.   Then you may now add the shredded coconut.

Check the cake mixture in the oven.  When it's firm enough, add the coconut caramel you just made.  Bake for 7-10 minutes.  Broil for 4-5 minutes or until the top caramelizes.  Keep a tight watch as you don't want to burn the topping. It should be golden brown...Voila, enjoy a bibingka made  for the Royals... haha.  Enjoy!

choco coco loco in spring

My husband and I were so excited as we sped along I-5 to pick up our daughter at the airport.  We are happy that she decided to spend Spring Break with us.  I also couldn't help notice the vibrant yellow rays shining from the sun against the backdrop of a clear blue sky. It's officially the first day of Spring.

Blaring on the radio was the song Breakeven by the Script.

"This is by the Script, the group that orignally sung 'Live Like You're Dying' " my husband said.

"Oh no wonder it sounds like the Kris Allen song", I said. "Oh yeah, the arrangement is totally similar" I said further.

While the song was playing, I tried to mix the Live Like your Dying lyrics with it and we laughed out loud because it blended so well.  I-5 South twisted and rolled toward the searing sun, as my husband gripped the wheel with both hands, then suddenly releasing the other hand to hold mine. I was still singing my heart out, and I was seemingly just lost in the moment.  If we were not on our way to pick up our daughter, who is already 21, I would have thought that my husband and I were still just college sweethearts!

At the airport's curb, my daughter was grinning from ear to ear, donning her new oval rimmed, oversized sun glasses, as she waved hello to us.  As she settled into the car, we could not pull out of the arrivals section.  We were apparently trapped by a car in front of us, because the young lady driver was out there tiptoeing to kiss her boyfriend... while the boyfriend carried her up close to him...  The three of us in the car didn't mind at all... knowing how it feels what Spring could bring...

From the moment my daughter came into the car, she started telling stories.  I thought I was the chirpiest person but wait until you hear my daughter.  It was non-stop.  We had to turn off the radio for her to have our full attention! We had missed her animate garrulousness.

"Mom I have pasalubong (homecoming present) for you!" she said as soon as we got home. She showed me a box of my favorite Girl Scout Cookies: Samoas.

  "I know you love Almond Joy and desserts with chocolate and coconut, so I got you these." As we started eating these delicious treats, my daughter exclaimed, "Remember when Dad used to bring home pan de coco and chocolate milk for me when I was a little kid, Mom?" 

Smiling, I nodded my head and quickly began to reminisce. When my husband would come home from medical school, he would always have a bag full of pan de coco (which literally translates to "bread of coconut") and Chocolait (chocolate milk) in a tetrapack for my daughter, who was only a toddler back then. It was my husband's special way of letting my daughter know that he was home.

"Wow, that was like a lifetime away!" I laughed. Indeed, I remember how she loved eating those little coconut-stuffed rolls and how she would even love it more when she could dip it in her glass of chocolate milk. And now, a decade and a half later, she's the one bringing us a simple gift of sweetness to let us know that she was home! Life seems to have come full circle.

I told her, "That was my inspiration for my Choco Coco Loco," and I handed her a tray of my newest concoction.

She bit into this desert empanada and immediately her eyes grew wide with amazement. "Oh, these are better than the Samoas, Mom! How did you do it?"

I grinned even wider than before. That's when I knew that I had to share with you my CHOCO COCO LOCO EMPANADAS.

(When Kulinarya announced that we were to feature empanadas for the month of March, I thought of making a sweet empanada... That's when I thought about my daughter's memories of the pan de coco with chocolait that my husband used to bring home for her.  Pan de coco is a bun stuffed with coconut... so that's where I got the inspiration from.)


Choco Coco Loco Emapanadas:

Ingredients:

For the Filling:
1/2 cup condensed milk
1/2 cup coconut milk
1 cup dessicated coconut
1 tsp vanilla
1tbsp cornstarch dispersed in water

In a saucepan, mix the condensed milk and coconut milk.  Let it simmer.  Add the vanilla and the constarch mixture.  Stir in the dessicated coconut.  Let it cool.


For the crust:
2 cups  all purpose flour
1 pc egg
1 stick cold unsalted butter
1/3 cup ice water
1 tsp baking powder

Put the flour into a large bowl.  Dig a hole in the mound of flour.  Add butter, water, and egg blend in using your fingertips  or a pastry blender until the mixture resembles coarse meal with some (roughly pea-size) butter lumps.

Turn the mixture onto a lightly floured surface and gather together, then knead gently with heel of your hand  to bring dough together. Lightly flour a pastry board or clean table top. Using a rolling pin, roll out dough on a pastry board until  desired thickness. I wanted mine to be a little thick.  Get a saucer and use it as a template to cut circles using a cutter or a sharp knife.

Preheat oven to 400 degreesF
Spoon about 1-2 teaspoons of the coconut filling and put it  into the middle of each pastry circle. Fold the circle so the edges meet and filling is sealed. Press the edges of the pastry  using a fork.

Brush the surface of each empanada with slightly beaten egg.. Using a fork or a sharp knife, make slits on the surface of each empanada.   Arrange on a greased baking sheet and bake it for about 20 minutes or until light golden brown. Let it cool.

For the ganache:
8 ounces of chocolate, chopped into small pieces
1 stick of butter


Place chocolate pieces in a large bowl on a baine marie.  Stir continously.  Add butter and stir again. Remove from heat.  Adjust according to your preferred thickness. Allow ganache to cool before pouring over  the empanadas.Enjoy!

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Kulinarya was started by a group of Filipino foodies living in Sydney, who are passionate about the Filipino culture and its 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.
 
If you’re interested in joining our Kulinarya Cooking Club, please feel free to drop by our foodblogs and leave a comment – we would love to hear from you!
Trissa
Trisha
Kath
Olive

Caroline
Ninnette
Peach
Cusinera
Asha
Cherrie
Acdee/
Valerie/
Bel/
 Divina