LaPiS: Shades of Spring And Summer

buco pandan ice cream and ice pop

The lawn and everything else are growing and turning bright green at last after months of boring and colorless winter months. My pimiento, lara (Philippine sweet pepper), and Meyer lemon plants are now fruiting and the markets have abundant supply of USA-grown vegetables such as asparagus. I can't wait for the burst of yellows and reds at the farmers market as well as my own potted vegetable garden. And I'll be making lots of buco-pandan ice cream and ice pops to cool us off during the steamy summer season.

this Spanish pimiento will turn bright red and very sweet when ripe

Lasang Pinoy, Sundays (Shades of Spring And Summer) is hosted by SpiCes.

Movies That Make Me Really Really Hungry

ramen soup à la Tampopo

Although I never eat while watching movies on DVD, reading fiction (and cookbooks), or listening to music, food and these 3 favorite activities of mine are somehow linked. I sometimes get inspiration from movies, music, and book for cooking the specialty of the day.

I made a list of my most favorite food-themed movies that never get old. Watching them over and over always makes me hungry as well as entertained.

These are my top 3 foodie movies:
1. Tampopo (Japan)
2. The Chinese Feast (Hong Kong)
3. Babette's Feast (Denmark)
I also love these:
Mostly Martha (Germany)
Big Night (USA)
Like Water For Chocolate (Mexico)

And these 2 are the most disturbing (anti) food flicks which I enjoyed regardless:
The Cook, The Thief, His Wife, And Her Lover (England)
La Grande Bouffe (France)

What are your favorite foodie movies?

KULINARYA Update

cassava bibingka

I have good news! I just learned that KULINARYA has been available for purchase here in the US. You can order the guidebook and other books by Filipino authors from this Filipino-owned mail order store:
Philippine Expressions Bookshop
2114 Trudie Drive
Rancho Palos Verdes, CA 90275-2006
Tel. No (310)514-9139

I was told all the copies were sold out over the weekend but will be available very soon. Email Linda Nietes to reserve your copy.:-)Meanwhile, enjoy KULINARYA Cassava Bibingka
Bibingka
4 cups grated cassava
1½ cups coconut milk
3 eggs
1 cup sugar
1 tsp vanilla extract
1/3 cup evaporated milk or fresh whole milk
1 tablespoon soft butter
banana leaves, cut into 4½ inch pieces
twelve 3-inch tartlet molds (or 12-inch round pan)

• Preheat oven to 350 degrees F.
• Grease banana leaves with soft butter and line molds snugly.
• Combine cassava, eggs, coconut milk, evaporated milk, sugar, and vanilla extract. Mix well. Spoon mixture into the molds about ¾ full.
• Bake for 20 to 25 minutes or until set with the center still soft.
• Prepare the topping while the bibingkas are baking.

Topping
3 egg yolks
½ cup sweetened condensed milk
2 tablespoon butter
1 teaspoon vanilla extract
1 1/3 cups thick coconut milk (cream)

• Combine the egg yolks, milk, butter, and vanilla extract. Cook over low heat, stirring constantly, until mixture becomes thick. Add the coconut cream and continue to cook until thick.
• Spread a thin layer of topping on top of the cakes. Return to the oven and bake for another 10 to 15 minutes, or until golden brown. Serve hot.

Lasang Pinoy Sundays: Swirls And Twirls

ube, maple paste
matcha and chocolate, chocolate buns, rye

Swirls and twirls must be two of my favorite words in the English language. How else do I explain my obsession in making swirly bread loaves, buns, and cookies. I seem to be attracted to anything swirly. A few weeks ago I made meringues with swirls. It's very easy to do: Using a small brush, draw three thin lines of paste food dye on the whole length of a disposable icing bag, form the meringues with a large star tip, and you'll have swirly pattern on the cookies. Next time I make these meringues I'll use Filipino flavors such as ube, langka, and buco-pandan. I bet those will taste good.

matcha and lemon meringues

Lasang Pinoy Sundays, a weekly gallery of food photography is hosted by SpiCes.

The Ube Swirl bread recipe is here for those who are interested. :-)