Brown Butter Ice Cream

I've been searching for the Filipino mantecado ice cream since forever. I can't find any from my tons of Filipino and Spanish cookbooks and online too. Mantecado ice cream was available from ice cream makers in the Philippines eons ago but they stopped making for some reason. The flavor is now being revived by a few ice cream producers and is making a comeback as Filipinos discover how good the ice cream flavor is.

Read more »

Instant Pot Duo Crisp

My son gifted us with an Instant Pot Duo Crisp 8 Quarts for Christmas. I never owned nor cooked with a pressure cooker before but of course I know there is an IP "cult" and they swear by the convenience of this kitchen appliance. I now understand why. It is versatile except maybe to make toast and bake a large cake. I've used the steamer, pressure cooker, air fryer, and sous vide. So far, they have worked very well. Boiling eggs and cooking rice are particularly great. The eggs are easier to peel with no shells stuck on the eggs. Sticky rice, sushi rice, and jasmine rice are cooked perfectly in the Instant Pot. It won't replace my gas, toaster, and microwave ovens though. 

Pressure cooked on high for 30 minutes; natural release - easy to remove skins and perfectly cooked Ube (Purple Yam) 

Baked Sweet Potatoes

25 minutes at 350 F

Air Fried Sweet Potato Chips drizzled with honey butter - crispy yummy!

Eggs

• Eggs should be at room temperature; leave eggs on kitchen counter at least 5 hours before cooking. Add ice cubes in a bowl of cold water. Cooked eggs should be immediately plunged in iced water for 4 minutes to stop further cooking. 
• Pour 2 cups water in inner pot. Place steamer rack with handles up, carefully put eggs in one layer. 
• Hard - pressure cook for 4 minutes on low, release after 3 minutes
• Semi-soft - pressure cook for 2 minutes on low, release after 2 minutes
• Soft - pressure cook for 2 minutes on low, quick release

Air Fried Chicken

I was not too happy because the chicken didn't have the golden brown color of deep fried. The chicken were soft and moist.

Champorado

Filipino breakfast porridge made with glutinous rice cooked with cocoa powder and sugar. Serve hot with milk. Pressure cook on high for 10 minutes 1 cup glutinous rice, 6 tablespoons cocoa powder, sugar to taste, and 3 cups water. Natural release.

Jasmine Rice

Wash 2 cups of jasmine rice several times until water becomes clear. You can skip this but I prefer to wash rice before cooking. Drain rice and place in the pot. Add 1 and 3/4 cups water and make sure rice is evenly distributed in the pot. Pressure cook on high for 0 minute. Yes, zero minute. Turn off Keep Warm button to make sure no crust will form on the bottom of the pot. Natural release, about 20 minutes. Make sure the tiny metal button is completely down before removing lid. Immediately spoon cooked rice with a plastic spatula into a container.  

Arancini - Italian Rice Balls

Mix 1 cup risotto with grated mozzarella, finely chopped Italian parsley, and 1 egg white. Refrigerate for 2 hours. Form into 1 inch balls, dip in beaten egg yolk then roll in fine bread crumbs. Air fry at 400 F until golden brown. 

Japchae - Korean glass noodles with mixed vegetables

Semi fail because I added too much liquid but the noodles were still chewy. There's always a next time. 

Cinnamon Buns

Tiny cinnamon buns made with just a cup of flour. Not bad. At least I know I can bake bread using the air fryer function in the Instant Pot.

Verdict - Sold!!! 😘😘😘

Paul Hollywood's Ciabatta Breadsticks

Paul Hollywood's Ciabatta Breadsticks got my attention on last Friday's The Great British Baking Show. Ciabatta should be flat as the name means slippers. What makes this ciabatta recipe not an authentic ciabatta is the method and lack of biga. Ciabatta recipe normally requires a biga and therefore 2 days to complete. But...whatever. 

The fillings are also interesting - green olives, Spanish Manchego cheese, chopped red onions, and coriander leaves - then dipped in tzatziki. It's a mash-up of Italian, Spanish, Portuguese, and Greek cuisines. I included Portuguese because the other 3 European countries rarely use or maybe never use coriander leaves in their food. Portuguese cuisine uses coriander leaves, maybe influenced by Brazil and Macao.

Paul's recipe is quite large so I reduced it to just a third, making only 6 breadsticks. The breadsticks have crunchy crusts and soft crumbs. I thought the flavor will be weird because of the coriander leaves (cilantro) but it's actually good. The salty olives and cheese dominate the flavor anyway. The tzatziki is not really necessary but is an okay addition to the flavor mix. I suggest you use store bought or eat them without tzatziki.

Read more »

Prue Leith's Malt Loaf

I've never heard of Malt Loaf until Friday last week when it was presented as the technical challenge on the 9th Season of The Great British Baking Show, currently streaming on Netflix. My reaction of course is Must Bake A Loaf. But the recipe needs a small amount of black treacle and I didn't want to spend $9.00 for a 16-ounces tin of treacle that I know will end up in the cupboard unused for millennia. I made half a recipe that is available from food bloggers and it was disastrous. I slightly burnt the caramel so I made a second one which was a success. I adapted TGBBS Prue Leith's recipe and the loaf is surprisingly moist, malty, and delicious. Nice with a smear of salted butter. The recipe has flame raisins but I used ordinary dark raisins because raisins are raisins and both of them are dark as opposed to golden raisins.

Read more »