Garlic Fried Rice with Salted Egg Yolk

Kulinarya Cooking Club challenge is finally back after a loooong break. The food chosen by Trisha is salted duck egg, called itlog na maalat (salted egg) in the Philippines, a long-time favorite side dish. I haven't met a Filipino who has not eaten salted duck eggs or doesn't like them. The eggs are usually served simply sliced with chopped fresh tomatoes.

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Squid Sisig

The dish inspiration for November 2012 Kulinarya Cooking Club is Sisig. This appetizer has become so popular it has spawned numerous variations and fusion including sisig pizza. Thank you Iska, Erwin, and Jenn for choosing one of my favorites.

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Tofu

fresh spring rolls filled with vegetables and tofu

Our August 2012 KCC hosts Kai and Isabel challenged us to prepare dishes that are healthy and nutritious, dishes for longevity, pampahaba ng buhay in Tagalog, or dishes that are believed to have restorative or curing power like tinola and cerveza negra specifically for nursing moms.

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Taba ng Talangka

The Republic of the Philippines, although tiny, has an endless variety of rich and unique food. One such delicacy is the taba ng talangka. Direct translation is fat of crab but the fat is actually crab roe from really tiny crabs called talangka. It's super delicious by itself with a squirt of lemon juice and extra yummy when added to fried rice or sauteed prawns.  

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Fish Ube Jam

You must be wondering why the sweet haleyang ube (purple yam jam) is shaped like a fish. As a small child I used to wonder too as to why this favorite dessert is shaped as such but only during our town's annual festival celebration in honor of its patron saint. The haleya could have been shaped into a large gumamela or kalachuchi but no, year after year I saw a fish haleyang ube not just in our house but the neighbors' too. I'm guessing it has a religious meaning, that is, it's the symbol of Jesus Christ.

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Embutido Sandwich

Everybody loves delicious, hot, fast, and cheap eats, who doesn't? That's the reason food trucks are becoming more and more the favored lunch providers of office workers and students. Food trucks have been around here in the US since the 50s but only became extremely popular in recent years, even the superstar Spanish chef José Andrés who owns several high end restaurants in the Washington D.C. area and in Los Angeles has joined the food truck mania with his own Pepe Truck. Yeah, that's how hot food trucks are nowadays.

photo R. Lopez

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Ice Candy

honeymansi, watermelon lambanog cocktail, and mango lime 

This year, it seems Spring took a vacation somewhere cooler because Summer arrived directly from Winter. Our Yoshino cherries bloomed almost overnight and it's so warm that for the first time we had to turn on our AC in the middle of March. It's perfect timing that our KCC hosts, Arnold and Jun, chose ice candy for this month's theme to cool us off. Thank you guys.

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Tiramisu Sandwich

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It was love at first sight bite when I had tiramisu over 22 years ago. Soft lady fingers soaked in strong coffee nestled in rich zabaglione and mascarpone cheese cream flavored with marsala (or rum) then lightly dusted with dark cocoa; what's not to love? 

Unfortunately, I have also tasted some truly awful ones using chocolate cake as the base. Chocolate cake!!! Yuck!! Sorry for my excessive use of exclamation points but it's one of the reasons I make my own tiramisu. And thanks to our lovely hosts for February, Abigail and Marni for giving me another excuse to make them again, this time with a touch of Filipino flavors.

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Egg White Leche Flan

How do I make a healthy version of a dessert or any food that I want to have on my birthday? This month's Kulinarya Cooking Club challenge was a toughie for me. I couldn't think of any Filipino dish that I can tweak into something healthier but still delicious as there are several yummy healthy vegetable dishes or ice and fruit desserts that don't need any improvements, in my honest opinion. As much as I love tofu and seitan, I can't imagine myself enjoying a plate of tofurkey lechon or seitan mechado on my birthday.

My creative juices ran dry for this challenge so forgive me for my uninspired Leche Flan using all egg whites and fat-free sweetened condensed milk. I used whole milk because I want the flan to be edible, at least. The flan is actually good; it's soft and smooth although not creamy with a texture similar to gelatin. Buuut, I won't be having this on my special day which for me is a time to indulge in food I really really love, food that will certainly make me happy, unhealthy they may be.

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Crispy Pork Belly Roll

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Arroz Caldo

arroz caldo topped with crispy flaked chicken, chicken chicharrones,
crispy fried scallions and shaved garlic

Arroz Caldo, a favorite comforting and restorative Filipino rice dish was chosen by our host, the indefatigable super Mom Joy for November 2011 Kulinarya Cooking Club. Arroz Caldo comes from the Spanish arroz for rice and caldo for broth. I have featured Arroz Caldo once before and am reprinting 2 paragraphs from that post.

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Red White Yellow Blue Plate Special

RED WHITE YELLOW BLUE PLATE SPECIAL
longaniza jamonado, tomatoes
sunny side-up egg, fried rice
blue tater tots

The Philippine flag is Kulinarya Cooking Club theme for the combined months of August and September 2011 co-hosted by yours truly, Ray, Boyet, and Day to celebrate Philippines National Heroes Day, plus Ninoy Aquino Day. 

Blue Plate Special means a low-priced meal with meat and three vegetables all in one plate offered by some restaurants here in the US; it doesn't have any blue food although sometimes served in a blue-colored plate. Well, my plate special is quad-colored and the food in it have the actual colors of red, white, yellow, and blue, all in one blue-rimmed plate; it's priceless! My plate is an ensemble of my favorite Filipino breakfast: longaniza, tomatoes, fried egg/s, fried rice, and fried potatoes.

The challenge was to prepare a dish with the four colors of the Philippine flag all in one plate or dish. They may be a garnish or the plate the dish is served in but we were not allowed to use store-bought chemical food dye to color the ingredients if dyeing is necessary. Finding naturally colored blue food was tough but the first thing that came to mind was the blue potato pancake I made a few years ago. These sweetish waxy potatoes have blue/purple color that deepens into almost navy blue when cooked and have completely cooled to room temperature. I added some salt and sauteed chopped onion into the partially cooked grated potatoes, formed the mixture into small lumps, and fried them in light olive oil and butter until dark brown and crusty.

Longaniza Jamonado

2½ pounds pork, cut into 1-inch cubes 

¼ pound pork fat, cut into ¼-inch cubes

¼ cup fine raw cane sugar
¼ cup white cane sugar

½ teaspoon pink salt

1½ tablespoons kosher or sea salt (not table salt)

1/8 teaspoon ground cloves

hog casing, rinsed and soaked in warm water

• Place the pork and pork fat separately in the freezer for 30 minutes or until icy. Coarsely grind the pork. In a small bowl, whisk together sugars, salt, pink salt, and cloves. In a large bowl, mix by hand the pork and fat until fat is evenly distributed. Mix in by hand the sugar mixture. Fill casing or form into longaniza shapes/patties. Refrigerate for 24 hours before cooking. 

 I also made a layered dessert since this is a 2-month challenge. The bottom layer is plain sweet red agar (sorry but the ready to cook red gulaman bar surely was artificially dyed) with a few drops of vanilla extract. The white and yellow layers are yogurt panna cotta, the white is flavored with vanilla extract and the yellow has calamansi juice and grated zest. For the calamansi layer, I soaked a few strands of Spanish saffron in hot cream. The yellow color is very pale because I didn't want to flavor the dessert too much with saffron. It has a definite calamansi flavor and I love the combined tartness of calamansi juice, yogurt, and blueberries cutting the sweetness of the dessert.

Before we agreed on the flag colors, we initially chose yellow, as in Ninoy Aquino yellow. On the same day we all voted yes on the yellow color, part of the dinner I was preparing was vegetables, salted duck egg, and green mango salad and I noticed the components were mostly yellow including the calamansi dipping sauce. I plated them and took pictures. When we changed the color theme a few hours later to include the flag, I didn't think the salad will do but realized all the 4 colors were also present. The blue is the piece of slate that came with the dish and dipping bowls set. Anyway, this sunshine on a plate is definitely Ninoy Aquino's.

SUNSHINE ON A PLATE
Filipino salad of semi-ripe mangoes, roasted eggplants, tomatoes,
steamed sweet potato tops, salted duck eggs
dipping sauce of sauteed fermented micro shrimps,
calamansi juice with fish sauce, sugar, and sliced hot red chile
calamansi juice and sea salt

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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 the Filipino Food as we do.

*********************************************************************************

See more Red White Yellow Blue creations here.

Salmon Head Sinigang sa Bayabas

salmon head, green tomatoes, and yardlong beans in guava broth

Sinigang, the Filipino soup which can be very sour or just slightly sour, is Kulinarya Cooking Club theme for this hot hot month of July. Initially, I was not too enthusiastic; first, because of the heat wave we are having here in the US East coast, and second, although I love sinigang and know by heart how to cook almost all sinigang recipes without using the packaged stuff, unfortunately my family doesn't care for it. After thinking if I should prepare sinigang or skip the challenge, I felt it's no big deal to sweat a little and made a small bowl for KCC and for me, of course, because the last time I had was in 2009 and before that was about 20 years ago. This is only the third time I've cooked sinigang.

Sinigang sa Bayabas (Soup in Guava Broth) was my favorite. My mom used to add a little bit of sugar and she didn't make it too sour either. Her choice of fish was usually milkfish or white kanduli (cream dory?), and occasionally she prepared the soup with thin strips of beef. What I like about sinigang is that I don't have to follow an exact recipe, I just put in whatever souring agent, meat, and vegetables I prefer and season it to suit my taste. I am so glad I made the soup because I really loved the combination of ripe guavas and salmon head, and the green tomatoes and sitaw straight from my garden made the soup a real treat. I had the soup spooned over a mound of hot steamed rice just the way I like. It was delicious and I didn't notice if I perspired while eating. ^_^

Salmon Head in Guava Broth
6 pieces medium size ripe Philippine guavas
4 cups water, divided
1 medium onion, coarsely chopped
4 green tomatoes, quartered
2 cups yardlong beans, cut into 2 inch pieces
2 tablespoons lemon juice, more or less to taste
1 tablespoon fish extract, plus extra for drizzling
salt to taste
2 tablespoons sugar, more or less to taste
1 salmon head, cut into serving pieces
2 hot green finger peppers

• Cut each guava into 8 pieces. Place in a medium saucepan with 2 cups of water. Bring to a boil, cover, and let simmer for 30 minutes or until guavas are very soft and mushy. Strain and press as much pulp through a very fine sieve over a larger saucepan. Discard the seeds and guava pulp that remains in the sieve.
• Add the rest of the water and onions to the saucepan and simmer, covered, for 10 minutes. Add the next 6 ingredients and gently boil for 5 minutes or until yardlong beans are half cooked. Add salmon head and green peppers; simmer, uncovered, for 3 to 4 minutes or until salmon is fully cooked. Serve over hot rice drizzled with fish extract, if desired.

Please visit the blogs of my fellow KCC members for delicious sinigang preparations. 

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Kulinarya was started by a group of Filipino foodies living in Sydney (Kath, Trisha, and Trissa), who are passionate about the Filipino culture and its colorful 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.

***********************************************************

Milkfish Paté

grilled bangus (milkfish) spread in banana leaves

Adora and Diona, our lovely KCC hosts chose WHITE food theme for this wedding month of June. Lots of ideas came to mind; however, most of them have already been featured on this blog.

I made fish spread using bangus (milkfish) and coconut milk, wrapped small portions of the fish paste in pieces of banana leaves, and grilled the packets for a few minutes on each side. I got the method of wrapping the fish in banana leaves from the cookbook FLAVOURS OF THE PHILIPPINES by Glenda Rosales-Barretto. The finished fish spread is delicious served with rice and a few squirts of calamansi or lemon juice, or with salted egg and tomato salad, or as topping for pandesal toast and SkyFlakes crackers.

I love the spread together with lumpfish caviar on top of
garlic-flavored SkyFlakes crackers

Bangus Paté
1 cup diced uncooked bangus or any white fish filet
1½ tablespoons fish extract or to taste
1½ tablespoons lemon or calamansi juice
2 tablespoons finely minced shallots
1 tablespoon finely grated fresh ginger
a pinch of ground white peppercorns
a pinch of ground cayenne
1 egg white
1 cup coconut milk
6-inch pieces banana leaves, wilted

• In a food processor, pulse all the ingredients except coconut milk and banana leaves for 30 seconds. Scrape sides with spatula and add coconut milk; process for 1 minute. Place about 3 tablespoons of fish paste on a piece of banana leaf, wrap all around. Place the bundle on another piece of banana leaf, fold two sides toward the center and twist the ends like a candy wrapper. Secure with thin pieces of banana leaf or with twine. Grill for 2 minutes on each side. Serve warm or at room temperature.

Enjoy more KCC white food here.

***********************************************************

Kulinarya was started by a group of Filipino foodies living in Sydney (Kath, Trisha, and Trissa), who are passionate about the Filipino culture and its colorful 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.

***********************************************************

Steamed Flower Rolls for Kulinarya Cooking Club

steamed flower rolls (pao)

Sefie and Connie chose Flores de Mayo (May Flowers) for this month's Kulinarya theme. Flores de Mayo is a colorful month-long festival held all over the Philippines honoring the Blessed Virgin Mary, with small girls all dressed in white offering flowers. The highlight at the end of the month is a combination religious and beauty pageant procession [held after attending a novena in church] called Santacruzan (from the words Holy Cross) featuring pretty young ladies dressed in beautiful elaborate gowns, each portraying biblical and historical women such as Veronica, Queen of Sheba, the 3 saints/virtues as queens of Faith, Hope, and Charity, and the last spot in the order of the procession is the queen of all the queens, Reina Elena (Empress Helena of Constantinople who is traditionally credited with finding the one true cross), escorted by a boy portraying her son Constantine. This spectacular religious flower festival is a must-see for anyone visiting the Philippines during the month of May.

Now on to the challenge. I was initially stumped and couldn't think of any Filipino dish to make that has flowers or at least flower design on it. I made a paella-like dish with whole banana blossoms, clams, prawns, and pork. The dish was delicious but not photogenic and was eaten right away before I was able to take photos. I didn't want to make a cake or another sweet stuff so I braised pork belly with soy sauce, sugar, fermented black beans, and dried banana blossoms and lily flowers. But heeding Sefie's suggestion to think outside the "flower box" I ended up making steamed buns (pao) but followed the shaping method for making Chinese flower rolls. *I need a little more practice to have perfectly looking flower pao.* These are so good with the braised pork and great for soaking up the greasy sauce.(^-^)

pork belly braised in soy sauce, fermented black beans,
brown sugar, dried banana blossoms, and dried lily flowers

And because I'm an ube (purple yam) fiend, I couldn't resist adding ube jam to a small portion of the dough, layered it on top of another small portion of the dough for a sweet ube pao. They don't look like a flower at all but they are delicious.

Steamed Flower Rolls (Pao)
1 recipe siopao dough
light olive oil
sea salt
chopped scallions

• Prepare the dough. After the first rising, divide into 3 portions. Flatten each portion into a rectangle, about 1/8 inch thick or thinner. Brush all over with oil, sprinkle salt and scallions. Roll from the short end jelly roll style and cut into 1½ inch slices. Press a plastic chopstick in the middle of the sliced dough all the way to the bottom being careful not to sever it; place on a piece of parchment paper. Repeat with the rest of the dough. Cover with plastic wrap and let rise for 45 minutes. Steam over rapidly boiling water for 10 minutes.

See more flowery dishes from KCC members here.

Psst, check out my "flower" desserts, Apple Carpaccio and Cherry Blossom Friendship Cake, and drink Almond Milk with Rose Essence.

***********************************************************

Kulinarya was started by a group of Filipino foodies living in Sydney (Kath, Trisha, and Trissa), who are passionate about the Filipino culture and its colorful 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.

***********************************************************

A photo courtesy of EricRP of a moderately attired reina, the Queen of Justice. The list of procession participants is here.

Santacruzan, originally uploaded by EricRP.

Cebu Torta

I'm so glad Kat and Lala, our Kulinarya Cooking Club hosts chose Decadence for April 2011 because I've been itching to make Cebu Torta for a few years now but never had the courage to make them...they're too darn rich for my own good. Reading the amount of egg yolks alone is enough to give me heart palpitations. Cebu torta as described on many websites sounds like the love child of this extra-rich Filipino ensaimada and leche flan...let's see...

large number of egg yolks ✓
loads of lard or butter ✓
tons of sugar ✓
sweetened condensed milk ✓

I made a very small batch following the traditional recipe, replacing tuba (coconut toddy) with sweet wine and a pinch of yeast; the torta was a bit acidic and not very good but still edible. It's probably my fault for adding yeast and letting it ferment longer than necessary. I baked a second torta adapting Market Manila's recipe which uses baking powder as leavening. I used buco juice in place of water and baked one half of the dough in large muffin pans at 350°F which produced dense cakes with a slight bump at the center. The other half of the dough was baked in small shallow tartlet molds in a hotter oven. They came out less dense, not fluffy, just a tad airier than the large ones. I love them both. These cakes are super rich, sweet, moist, and may be addicting (not good). Torta spells D-E-C-A-D-E-N-T and should be consumed only once a year, the best time perhaps is on Easter Sunday when we are allowed to indulge after weeks of temporarily giving up rich food for Lent.

Torta
adapted from Market Manila's Torta recipe

1 cup buco juice or water
1 cup sugar
2 cups all-purpose flour
2 tablespoons baking powder
¾ teaspoon kosher salt
8 ounces unsalted butter, room temperature
12 egg yolks
8 ounces sweetened condensed milk
4 ounces whole milk
3 tablespoons olive oil
ensaimada molds, extra-large muffin pan, or tartlet molds
cupcake liners

• In a small pan, heat juice and sugar until sugar dissolves; leave to cool to room temperature.
• Line molds with paper liners, set aside.
• Preheat oven to 350°F or 400°F.
• In a medium bowl, whisk together flour, baking powder, and salt; set aside.
• In the bowl of a standing mixer with paddle attachment, beat butter on medium-high until light and creamy. Add the egg yolks and beat until well-mixed. Add cooled syrup, both milk, and oil and beat well. Add flour mixture; beat on low until well incorporated. Fill molds 2/3 full and bake for 20 minutes at 350°F until tops are golden, or 12 minutes at 400°F until tops are golden brown.

a slight bump at the center if baked at 350°F

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Kulinarya was started by a group of Filipino foodies living in Sydney (Kath, Trisha, and Trissa), who are passionate about the Filipino culture and its colorful 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.

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But wait! There's more decadent Filipino fare to read here.

I ♥ Vegetables Lunch Menu

crispy fried sweet potato tops and sisig yogurt dip

I got so excited when I found out that Mimi and Erika had chosen vegetables for this month's Kulinarya Cooking Club challenge. Thank you ladies for the opportunity to show that vegetable dishes are a big part of Filipino cuisine. Growing up in the Philippines, my mom always served a vegetable side dish for dinner and we had tofu at least once a week. We were not health freaks, we just loved tofu and plenty of vegeatbles.

When I created this blog I promised to cook vegetarian dishes at least 3 times a week and keep a record of what I cook by writing about it. But along the way I got seduced by the abundance of mouth watering meat recipes from cookbooks and food sites, I rarely blog about the vegetable dishes I cook. For this challenge I didn't want to write about Filipino vegetable dishes that are already on my recipe page such as pinakbet, rellenong talong, ampalaya, and laing. I went to the Asian grocery store and got lots of vegetables and came up with several dishes but couldn't decide which one to feature because I liked all of them. Some of the dishes are simple and uncomplicated to prepare yet so satisfying, I thought why not put the ones I really love on one post as a lunch menu.

Welcome to Oggi's Housetaurant

Today's Lunch Special: Vegetables

Appetizer

Sweet Potato Crisps with Sisig Yogurt Dip
crispy sweet potato tops and fries served with yogurt and sisig seasoning dip

Salad

Tomatoes and Kesong Puti
tomatoes (cherry, Roma, Kumato) and farmer's white cheese
with pinakurat vinaigrette dressing

Main

Stuffed Upo
bottle gourd halves stuffed with sauteed garlic, onions,
tomatoes, and seitan chorizos

Dessert

Kundol
candied winter gourd

The Recipes

Sweet Potato Tops Appetizer
1 cup plain Greek-style yogurt
4 tablespoons sisig (or adobo) seasoning powder
2 tablespoons whole milk
sweet potato greens
2 cups light olive oil

• Mix yogurt, sisig powder, and milk until smooth. Refrigerate while frying potato tops. Cut off potato tops with scissors. Wash, spin dry, and pat dry visible moisture with paper towel. Heat oil and fry tops in batches. Drain on paper towels. Serve immediately with yogurt dip.
  

Other vegetable suggestions to deep-fry: fresh pepper leaves [taste nutty], baby spinach, kale, baby artichokes; raw vegetables for dipping: baby zucchini, carrots, and cherry tomatoes.

Tomatoes and Kesong Puti Salad
ripe firm tomatoes, well chilled
crumbled farmer's white cheese or drained cottage cheese
pinakurat, balsamic, or sherry vinegar
extra virgin olive oil
flaked sea salt

• Dice large tomatoes and halve cherry tomatoes or leave whole. Arrange on a salad plate. Scatter crumbled cheese on top of tomatoes. Mix 4 tablespoons olive oil, 2 tablespoons vinegar, and enough salt to taste. Drizzle all over the tomatoes.
  

I had this salad 3 nights in a row. The sweetened pinakurat (Waykurat) vinegar mixed with the tomato juices is so delicious and quite addicting, I ended up slurping the sauce left on the plate. Yeah, it's that good. BTW, I bought the vinegar from here.

Baked Upo
1 small bottle gourd
¼ cup water
1 tablespoon extra virgin olive oil
1 small onion, chopped
2 garlic cloves, chopped
1 ounce ground pork, longaniza, or Spanish chorizo
2 tomatoes, diced
1 teaspoon fish extract
1 teaspoon sea salt
1 tablespoon chopped flat-leaf parsley

• Wash and scrub the gourd. Cut off both ends and slice horizontally in half. Scoop out and dice the soft pulp and seeds; reserve. Steam the gourd halves with a quarter cup of water for 10 minutes. In a medium pan, heat the olive oil and stir-fry onion and garlic for 2 minutes then add the ground pork. Cook for 2 minutes. Add the tomatoes, reserved gourd pulp, fish extract, and salt. Stir-fry for 3 minutes. Remove from heat and stir in parsley. Fill gourd halves with mixture. Place gourd in a baking dish together with the liquid in the steaming pan, cover tightly with aluminum foil and bake at 400°F for 15 minutes or until gourd is fork tender.

Upo has been considered an insipid vegetable devoid of any nutritional value but according to this website it is rich in carotenoids, vitamins A and C, potassium, magnesium and fiber. I find it not bland at all and I like its slightly sweet taste and ability to absorb flavorings.

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Kulinarya was started by a group of Filipino foodies living in Sydney (Kath, Trisha, and Trissa), who are passionate about the Filipino culture and its colorful 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.

***********************************************************

Enjoy other vegetable posts from KCC members.

KCC Turns Up the Heat

bittersweet and hot "curly tops"

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Kulinarya was started by a group of Filipino foodies living in Sydney (Kath, Trisha, and Trissa), who are passionate about the Filipino culture and its colorful 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.

***************************************************************************

Our host Pia chose food considered as aphrodisiac to showcase for this month of February. One of several lists on the web has our own balut as the number one aphrodisiac. Of course chocolate and hot peppers are also among the lists.

Extreme Bittersweet and Siling Labuyo Curly Tops
6 tablespoons heavy cream
2 to 3 pieces chopped siling labuyo
8 ounces bittersweet chocolate pieces
1 teaspoon vanilla extract
cocoa powder

• Bring heavy cream and labuyo to a simmer in a small saucepan. Cover and let steep for 20 minutes.
• Place the chocolate chips and vanilla extract in a small bowl. Reheat the cream and strain over the chocolate mixture. Gently stir until chocolate is completely melted. Cool to room temperature.
  
• Refrigerate until firm enough to shape into balls, about 2 hours. Using a melon baller, scoop out and form into balls. Roll balls in cocoa powder.
• Or fill lightly greased chocolate molds to make your very own Curly Tops.

Check out more posts from KCC members here.

Kulinarya Cooking Club: Favorite Birthday Treats

coffee ice cream topped with mangosteen preserve

What savory or sweet food would you like to have on your birthday? This was KCC's challenge for this month.

It's kinda tough because there are too many dishes to choose from (noodles: palabok, canton, guisado, lasagna, spaghetti with tomato and meat sauce) and I'd rather have lots of sweets and desserts (cakes: mocha chiffon, chocolate, ube, sans rival; ice cream: cheddar cheese, ube, langka, coffee with mangosteen preserve; and leche flan, of course).

I chose to feature Coffee Ice Cream with Mangosteen Preserve, my all-time favorite dessert since it was first introduced in the 80s by Magnolia. I can't remember when and why the flavor was discontinued by the company. About 6 years ago, I started making mangosteen preserve from tinned mangosteen. The fruit preserve is simple and easy to prepare at home. I spoon a large dollop on top of store-bought or homemade coffee ice cream and I enjoy this flavor whenever I want but most specially on my birthday.

To make: boil the syrup from 2 cans of mangosteen with 6 tablespoons sugar until almost caramelized, add the fruits, separated into sections, and cook until thick and dark brown in color.

Kulinarya was started by a group of Filipino foodies living in Sydney (Kath, Trisha, and Trissa), who are passionate about the Filipino culture and its colorful 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.

Thank you Tressa and Jen for hosting this month's challenge.

Kulinarya Cooking Club: Homemade Food Gifts

pan de leche

Kulinarya was started by a group of Filipino foodies living in Sydney (Kath, Trisha, and Trissa), who are passionate about the Filipino culture and its colorful 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.

The December KCC theme is Homemade Food Gifts and our hosts are Joy and Maribel. Thank you ladies.

The easiest and most convenient for me would be either baked goods or candies and desserts. I chose to bake pan de leche (milk bread) and filled half of the dough balls with yema made with caramelized condensed milk and egg yolks and the other half I topped with chopped macapuno preserves. I didn't like any of the recipes I found online and adapted the pain au lait (milk bread) from ADVANCED BREAD AND PASTRY by Michel Suas. They are basically the same milk bread but Michel Suas' recipe has less sugar and eggs and the dough requires an overnight refrigeration producing delicious, soft, milky, and not too sweet [even with the addition of 1 more tablespoon of sugar]. They are perfect little rolls in a gift box that I believe anyone would love for breakfast on Christmas morning.

Pain au Lait/Pan de Leche
adapted from ADVANCED BREAD AND PASTRY

14½ ounces bread flour
6½ ounces warm (90°F) milk
2 eggs, room temperature
1½ ounces sugar, less or more to taste
2 teaspoons kosher salt
1¼ teaspoons instant yeast
5 ounces butter, room temperature
egg wash, optional

• In the bowl of a standing mixer with the dough hook attached, mix all the ingredients except egg wash on first speed for 5 minutes. Increase to second speed and mix for 8 minutes. Transfer dough into a container, cover with plastic wrap and leave on the kitchen counter for 1 hour. Refrigerate overnight.
  
• Remove dough from refrigerator and scale into 1½ ounce pieces, shape into balls, cover lightly, and let rest for 15 minutes. Flatten each ball and fill with half a tablespoon of preferred filling. Gather the edges and pinch to close. Place each filled ball seam-side down on paper-lined cupcake pans . Cover with plastic wrap and let rise for 1 hour to 1½ hours. Bake in a preheated 350°F oven for 20 to 25 minutes or until tops of the rolls are golden brown. These are best eaten while still warm. Rewarm leftover rolls in a preheated 325°F oven for 5 to 8 minutes.
  

top: filled with yema
bottom: topped with macapuno