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.

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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.

Steamed Mushrooms

steamed King oyster, enoki, and button mushrooms

This simple but delicious side dish called Pinais is from the Laguna/Batangas/Quezon area of the Philippines. Pinais [I'm guessing] means a bundle of fish or vegetables wrapped in banana leaves and cooked by steaming. The recipe here is adapted from my guidebook KULINARYA.

Steamed Mushrooms
assorted fresh mushrooms
sea salt
ground black pepper
pieces of banana leaves
water
calamansi or lemon juice
kitchen twine

• Clean mushrooms well. Place 3 tablespoons of assorted mushrooms in the middle of a piece of banana leaf. Sprinkle with salt and a pinch of pepper. Fold the leaf from all sides towards the middle to form a packet. Secure with twine. Repeat with all the mushrooms.
• Pour a cup of water in a pot and bring to a boil over medium heat. Place the packets in the pot, cover, and steam for 5 minutes. Serve immediately with calamansi or lemon juice and sea salt.

Candied Kabocha

candied kabocha and crème fraîche

I've been in love with kabocha squash for a few years now specially as a dessert or simply steamed and sprinkled with sea salt. And because it has a flavor that's similar to chestnuts, I thought, why not candy them. Oh yeah, the candied squash pieces are simply delightful!

Candied Kabocha

half of a kabocha
1 cup sugar
¼ cup water
1 tablespoon vanilla extract
crème fraîche or unsweetened Greek yogurt

• Peel kabocha, or leave unpeeled. Cut into 1-inch cubes or 2 inch slices.
• In a medium saucepan, bring sugar and water to a boil and stir until sugar has dissolved. Boil rapidly for 3 minutes. Add vanilla extract and kabocha and let simmer for 10 minutes.
• Transfer the squash into a container and set aside. Continue boiling the syrup on low heat until slightly thick. Pour the syrup on top of the cooked squash. Let cool; cover with plastic wrap and leave overnight on kitchen counter.
• Drain the syrup into a saucepan and let boil until thick and syrupy.
• Serving suggestion: Place a few pieces of candied squash on a dessert cup or plate. Top with yogurt or crème fraîche. Drizzle all over with syrup.

I cooked the other half in sautéed garlic, onion, and vegetable bouillon, then added a cup of thick coconut milk and simmered until tender but not mushy. It's a delicious vegan side or main dish.

ginataang kabocha

Mackerel in Coconut Vinaigrette

Kinilaw na Tanguingue (Mackerel in Coconut Vinaigrette)
1 pound cubed Spanish mackerel fillet
1 cup white coconut vinegar
½ cup thick coconut milk
6 shallots, sliced
2 tablespoons chopped ginger
2 teaspoons sea salt
2 hot red or green pepper, sliced
dash of ground white peppercorns
shallot rings or sliced hot red pepper for garnish

• Marinate the fish cubes in half cup of the vinegar for 15 minutes. Drain well and discard vinegar.
  
• In a glass bowl, combine the remaining half cup of vinegar, coconut milk, fish, shallots, ginger, sliced hot peppers, salt, and ground white peppercorns. Cover with plastic wrap and chill in the refrigerator for 2 hours.
  
• Transfer into a serving plate and garnish with shallot and hot pepper.