Thai Green Curry Mussels

August 20, 2020 amcarmenLeave a comment

“Cooking feeds the soul, both the cook and the people who are eating. For me, cooking is an act of love, a gift, and a way of sharing. It puts a smile in my heart when I put a lot of thought and care into preparing a dish. At home, cooking symbolizes love and family.” — Azrina Hidup

Hello everyone! My name is Azrina Hidup and I am half Filipina and half Bruneian. I would like to thank my beautiful friend, Allison, for the opportunity to be featured on her blog along with other amazing foodies and chefs.

I am always the happiest girl when I get to put my apron on. It was my dream to enter ‘Le Cordon Bleu’ Culinary School, but somehow I ended up doing Political Science. My passion for cooking though, doesn’t stop. Every weekend I will be on my #apronmodeon doing recipe testing and feeding my family with my cooking.

I love creating different dishes. I love travelling for food and what I usually love doing when I travel is to explore and try the local cuisine. I will always try to remember the taste and look of the food so I can recreate them back home for my loved ones to try.

Most of all, I strongly believe that cooking is more than just an act to fill the empty stomach. Cooking for me is an act of love, a gift, and a way of sharing. It puts a smile in my heart when I put a lot of thought and care into preparing a dish. I grew up with home cooked food, and growing up with my mom’s cooking inspires me a lot to develop my passion for cooking. For me, cooking and home cooked meals symbolize family and love.

For Allison’s Auguest series, I will be sharing my favourite Thai dish which is green curry. Tonight I have made Thai Green Curry Mussels with Homemade Green Curry Paste. Thai green curry is absolutely delicious when served with steamed rice. Nyums!

PREP TIME 30 MINS | COOKING TIME 20-25 MINS | SERVES 4-5

INGREDIENTS

For the green curry paste

15-20 Thai basil leaves
6 Thai green chillies (remove the seeds if you prefer it to be less spicy)
3-4 cloves of garlic
3 long green chillies
2 stalks lemongrass, bottom part only, thinly sliced
1-2 shallots
1 & 1/2 inch size piece of galangal
1 & 1/2 inch size piece of ginger
1 lime
1 tbsp of coconut milk
1-2 tsp of kaffir lime zest
1-2 tsp of shrimp paste (belacan)
1/2 tsp white peppercorns
Cilantro leaves and roots
Coriander seeds
Cumin powder
Salt, to taste

For the Green Curry Mussels

Mussels
1 cup fresh coconut water
1 cup seafood stock*
1 can (approx. 440g) coconut milk
3 pieces kaffir lime leaves (torn to smaller pieces)
Basil leaves (5-6)
Fish sauce, to taste
Palm sugar, to taste
Squeeze 1-2 fresh limes
Thai eggplants
Cilantro and basil leaves for garnish (cut/torn to smaller pieces)

* For this recipe, I used homemade prawn stock. You may use any kind of stock as a substitute.

METHOD

Thai Green Curry Paste: Toast coriander seeds simply by heating them in a skillet over medium-high heat. Then, finely grind using a mortar and pestle.
In the same skillet, toast the shrimp paste/belacan and set aside.
Slowly add the rest of the ingredients for the green curry paste to the mortar and pound until fine, adding liquid so that the mixture will become paste-like in texture. For this recipe, I used coconut milk as the liquid.
Taste the curry paste and add season with salt to your preference and add a squeeze of lime juice.

Tip: You may also use an electric blender to speed up the process (and really make your life a little easier), if you prefer. For the coriander seeds, grind them first into a powder with the mortar and pestle. Then use the electric blender to grind all the remaining ingredients together. Similarly, add liquid to get the blender going. Since this will be used for a green curry dish, I highly suggest to use coconut milk as your liquid base.

Thai Green Curry Mussels: Over medium heat, reduce half the can of the coconut milk in a heavy-bottomed pot until it becomes thick.
Add the homemade green curry paste and sauté. Make sure to stir constantly for 2-3 minutes until fragrant/aromatic.
Add the seafood stock, remaining half can of the coconut milk, kaffir lime leaves, and basil leaves. Leave to simmer gently for about 5-10 minutes, keeping the heat on medium.

Tip: You may also blend the basil leaves and some coconut milk into an electric blender to get nice green color soup.

Add palm sugar and fish sauce to taste.
Add coconut water and eggplants. Cover the pot until the eggplants are cooked through, about 3-4 minutes.
Add in the mussels and cover until mussels are cooked, about 5 minutes.
Garnish with chopped basil and cilantro. Add lime juice just before serving. Best to enjoy with steamed rice!

BON APPÉTIT

– Azrina Hidup

Pinais na Hipon at Niyog na may Palapa (Shrimp wrapped in Banana Leaves with Coconut and Green Palapa)

August 17, 2020 amcarmenLeave a comment

“Food isn’t just something to eat to satisfy an empty stomach or a craving palate. One must know the story about every dish, and celebrate it as a work of art, culture, tradition, custom and beliefs of its creator, and by doing that, we don’t just let them know how we appreciate their food but also honour the people and the nation behind it.” — JM de Guzman

I’d like to thank Miss Allison, for inviting me once again to do an Auguest post on her blog. I’m also thrilled to share this recipe, which I personally developed for this year’s theme – Colours of Rainbow. The dish I’m about to share was inspired by a traditional Filipino dish ‘Pinais’ and pinais-like dishes (such as Bicol’s pinangat and kinagang). Therefore should I say that this is my take on pinais.

Pinais is a traditional dish from the Southern Tagalog region. While the name refers to the dish itself – it’s actually a cooking process wherein the ingredients (most commonly coconut meat and seafood) are wrapped in banana leaves before steaming. The method of pagpapais effectively seals in the juices and imparts a fresh aroma to the food.

What inspired me to make this take on pinais is my forever obsession about everything coconut and my interest to explore more regional Filipino foods, particularly the foods of the South (Mindanao or Moro Foods). So this dish is inspired by a multitude of cultures, from the flavours of Luzon and Mindanao.

The usual components of pinais are seafood (fish or shellfish), coconut, and aromatics. For my recipe’s seafood component, I used prawns/shrimps. For the coconut, try to look for a matured one (we call it ‘ngalutin’ or chewey here in Bataan). It’s the stage between buko and niyog. However, since I cannot find the specific type of coconut, I just used matured niyog. For the aromatics or flavouring, I used my adaptation of Maranao Palapa, a spice paste mixture of pounded sakurab, ginger/turmeric, and chilies that stands as Maranao all-purpose seasoning. It can be used as a dip, condiment, marinade, or even an appetizer. However for my version, I used siling panigang to produce a greener palapa which is commonly reddish or yellowish from the red chilies and turmeric. I also used the whole sakurab including its green part, dahon ng kabuyaw (kaffir lime leaves), and langkawas (galangal) for a more herbal and aromatic flavour profile. It’s not traditional per se, but this is just my take which I’d like to call “Green Palapa”.

Langkawas and Kabuyaw rather are alien to many Filipinos, and most would have encountered these only with Thai or other Southeast Asian foods, but these are actually native to the Philippines, and in fact Filipino ingredients as well.

PREP TIME 30 MINS | COOKING TIME 45-60 MINS | SERVES 5

INGREDIENTS

500g grated coconut meat
500g prawns or large shrimp, peeled and deveined*
Banana leaves for wrapping

For the ‘green palapa’

2 & 1/2 cups sakurab, chopped**
1/4 + 1/8 cup cooking oil, divided
8 sprigs of kabuyaw (kaffir lime) leaves, torn***
4 pcs long green chilies, chopped****
1 thumb-sized ginger, chopped
4 tbsp fish sauce
2 & 1/2 tbsp sugar
4 tsp galangal powder or 2 tbsp fresh galangal, chopped*****
Salt & pepper, to taste

Ingredient Notes:

* Don’t throw the prawn heads and shells. The flavour is there. Pound it to extract the juice.

** Substitute green onion or scallion if sakurab isn’t available. Sakurab is an allium native to Mindanao and while this is almost synonymous to scallion or green onions it actually isn’t. You can substitute it though but it won’t taste the same. Sakurab is more pungent and for me it has a taste of something in between shallots and garlic.

*** It might be hard to find the kaffir lime leaves, but it is essential for this recipe. I suggest using grated dayap rinds if you can’t find it.

**** Add more chilies if you want a spicier palapa, likewise, deseed the green chilies if you want the palapa less spicy, but I personally don’t mind it getting overly hot.

***** Omit galangal if not available and double the amount of ginger instead.

Not only can you use the “Green Palapa” for this pinais, but also as base for “Ginataans”

METHOD

Green Palapa: Add a quarter cup of the oil and all the chopped ingredients for the green palapa into a food processor or blender. Blend until you get a smooth consistency, kind of like pesto.
Over very low heat, add the remaining oil to a pan together with the blended paste and stir continuously. Season with fish sauce, sugar, and black pepper to taste. You’ll know it’s cooked when the colour turns deep green, and the oil seeps out of the mixture. Set aside to cool down. You can remove some of the oil as it cools down.
Pinais: In a large mixing bowl, combine the grated coconut meat, the green palapa, and the extracted prawn juice. You now have a green-coloured coconut meat mixture.
Place a cup of coconut and palapa mixture in the center of a prepared sheet of banana leaf. Place as much prawns as you want on the top. Fold all sides to form a tight wrap.
Line the bottom of a large wok or pan with banana leaf. Place all the wrapped pinais and add two cups of water. Cover and cook over medium heat for 45-60 minutes.
Transfer to individual serving plates, unfold the banana leaf and serve immediately while hot. Enjoy!

BON APPÉTIT

– JM de Guzman

Salted Coconut & Rum Pineapple Upside-down Cake

August 14, 2020August 15, 2020 amcarmenLeave a comment

“I love making food that makes people smile, or brings them joy, whether it’s a fancy beautiful patisserie creation, or a simple but delicious cake.” — Simon Swadling

This easy Salted Coconut & Rum Pineapple Upside-down Cake is loaded down with the flavours of the Caribbean islands and the tropics. Sweet caramelised pineapple slices lay perfectly on top of this light and fluffy coconut-infused yellow cake for a summer treat like no other. It is a play on a piña colada, which is a sweet cocktail made with rum, cream of coconut or coconut milk, and pineapple juice, usually served either blended or shaken with ice.

PREP TIME 20 MINS | COOKING TIME 1 HOUR 20 MINS | SERVES 8-10

INGREDIENTS

For the caramelised pineapple

1/2 a pineapple
20g butter
3/4 cup sugar
1/4 cup cream

For the cake batter

150g butter
100g almond meal
100g all-purpose flour
50g desiccated coconut
3 large free-range eggs
3/4 cup sugar
1 tbsp golden syrup
1 tbsp rum
1 tbsp sour cream
1 & 1/2 tsp baking powder
1 tsp salt
1 tsp vanilla extract

METHOD

Preheat the oven to 160C (325F or gas mark 3). Grease and line an 8” (20.5 cm) round cake tin with parchment paper.
Caramelised Pineapple: Peel and core the pineapple. Cut into 1cm thick slices and then thirds.
In a heavy-based frying pan (do not use a non-stick pan!), add the sugar and cook on medium heat until it melts and begins to caramelise. Stir to avoid burning ‘hot spots’.
When the caramel is golden brown, mix in the butter and then cream, being careful not to burn the caramel.
Add in the pineapple sliced and cook until soft and semi transparent, about 10 to 15 minutes.
Cake Batter: Add all the dry ingredients into a food processor and blitz to combine. Next, add in the butter and pulse until it is blended into the flour mixture.
In a separate bowl, combine all the wet ingredients together and whisk. Slowly pour into the processor and pulse until combined and smooth.
Layer the petals of pineapple at the bottom of your cake tin in an aesthetic pattern, adding a little bit of the caramel. Top with the cake batter.
Bake for 55 minutes, or until done. You can tell when it’s done by piercing the middle of the cake with a skewer and it comes out clean. If not, bake further.
Remove the cake from the oven and cool on a wire rack for about 20 minutes.
Serve: Invert the slightly cooled cake onto a cake stand or serving plate. Some of the juices from the topping will seep over the sides – that’s okay.
You can slice and serve the cake warm, or cool the cake down completely at room temperature before slicing and serving. Enjoy!

BON APPÉTIT

– Simon Swadling

Deconstructed Spicy Seafood Jambalaya

August 10, 2020 amcarmen2 Comments

“Learn as much as you can through reading cookbooks, watching cooking shows, attending short cooking classes, and from other people. Then try to incorporate all these in your daily cooking.” — Jenel Laureta

I was greatly influenced by my paternal grandfather to love food and cooking! Hands down, he was a great cook because there was not a dish I didn’t like. All his dishes were simply delicious. His cooking was not by-the-book and he had no recipes to follow. He cooked by taste and with utmost passion.

In my Lolo Pepe’s kitchen, I began with peeling garlic and onions for homemade atchara. We were busiest in the kitchen during town fiestas. Lolo Pepe would whip up his specialties: Asadong Manok, Mechadong Baka, and Adobong Hito to name a few. I would linger in the kitchen to smell the bubbling sauces and of course to get a taste of each cooked dish.

From him, I also learned how to appreciate good food. We weren’t rich but he wouldn’t settle for less than the best. I remember that he would always buy our butter from a PX store and we would always travel to a nearby city to eat good food.

A great part of my childhood memory is about food and cooking, and this may be the reason why until now I love to eat and cook! In my kitchen now, I try to replicate Lolo Pepe’s cooking. Although I do not have any recipes to follow, I just try to remember the smell, the taste, and the look of a certain dish!

Jambalaya is a popular dish of West African, French (especially in Provençal cuisine), Spanish and Native American influence; similar to, but distinct from, other rice-and-meat dishes known in Louisiana cuisine.

An easy Jambalaya recipe is pure comfort food filled to the brim with flavor. A soffritto-like trinity of onion, bell peppers and celery are also included, along with rice, chilies, cajun spice, other seasonings, and broth. Jambalaya is a quintessential one pot recipe, usually cooked together until the rice is done, but since this is a recipe for a deconstructed Jambalaya, we’re going to need a pot/pan more or two.

PREP TIME 10 MINS | COOKING TIME 45 MINS | SERVES 1-2

INGREDIENTS

1 pc river prawn
1 pc blue swimmer crab
1 pc crab claw
3 pcs large prawns
4 pcs mussels

2 stalks celery, sliced
1 whole green bell pepper, cubed
1 medium-sized white onion, minced
5 cloves garlic, minced
1-2 pcs red chili, diced (optional)

1 & 1/2 to 2 cups seafood broth or water
1 to 1 & 1/2 tbsp cajun spice
1 can (approx. 400g) diced tomatoes
Olive oil
Salt, to taste

2 cups cooked rice
Cherry tomatoes, lightly fried, for garnish

METHOD

Jambalaya Stew: Add olive oil in a shallow pan and start sautéing in this order: green bell pepper, celery, white onion, and then garlic. Add cajun spice and continue cooking for a further 2 minutes.
Pour the can of diced tomatoes and let it cook until softened before adding a cup of seafood broth or water. Bring to a boil.
Add assorted seafood and cover until cooked. Add more seafood broth or water as needed and leave to simmer, seasoning with salt according to your taste.
Once the assorted seafood is cooked through, fish out into a bowl and set aside.
Jambalaya Rice: In a separate pan, sauté the garlic until golden and fragrant.
Ladle about a cup of the jambalaya stew and add it to the pan with sautéed garlic. Leave to simmer to allow the flavors to concentrate.
Add the cooked rice and mix well. Season with salt and pepper to taste, and allow the rice to absorb all the stew.
Jambalaya Soup: Add half a cup of seafood broth to the remaining jambalaya stew and simmer.
Season with salt and pepper, to taste. Optional, if you want an intense jambalaya flavor, you can add a half teaspoon more of cajun spice.
Purée the stew in a blender and pass it through a fine sieve.
Pour soup in a bottle and keep warm.
Assembly: Arrange the assorted seafood in a large shallow plate and garnish with lightly fried cherry tomatoes.
Pour the warm jambalaya soup over the assorted seafood and serve with jambalaya rice. Enjoy!

BON APPÉTIT

– Jenel Laureta

Crispy Orange Tofu with Broccoli

August 7, 2020August 8, 2020 amcarmen1 Comment

“Creating food is a therapeutic process. It’s a way for me to unwind and slow down in this fast-paced world. To see my family & friends enjoy what I create is worth all the effort.” — Melissa Delos Reyes

Ola! I’m Melissa or Mel, the smol lady behind Eats Meru on Facebook and Instagram. I am a social media associate by profession and I freelance in photography and graphic design. Ever since I was young, I’ve always enjoyed cooking, experimenting with food, and following recipes!

I created Eats Meru pre-pandemic to share my food adventures at first. Everything changed when the Covid-19 virus struck. No one was prepared. Businesses were greatly affected, especially the small/start-up local brands. Since then, I’ve converted my goal for Eats Meru as a platform where I can help local MSMEs to share their products especially now that everyone is doing their best to make a living.

For this post in the Auguest series, I chose the color orange. I’ll be sharing a healthy and plant-based version of the famous Orange Chicken that uses tofu as the protein of the dish; it’s sticky, orange-y, tangy, crispy, and tasty too! You can easily make this dish as most of the ingredients can be found in your fridge and pantry. It is also perfect for those busy weeknights as it comes together in 20 minutes.

PREP TIME 10 MINS | COOKING TIME 10 MINS | SERVES 4

INGREDIENTS

For the crispy tofu

2 packs firm tofu, drained and cut into 1-inch size cubes
2 tbsp cornstarch
1 tsp rice flour
1/4 tsp garlic powder
1/4 tsp freshly ground black pepper
1/4 tsp salt
Vegetable oil, for frying

For the orange sauce

1 cup fresh orange juice (about 3 medium-sized oranges)
1/4 cup water
3 tbsp sugar
2 tbsp soy sauce
2 tbsp white or rice vinegar
1 & 1/2 tbsp cornstarch (2 tbsp for a thicker sauce)
1 tsp chilli, minced
1/8 tsp salt
4 garlic cloves, finely chopped
1 inch ginger, minced (or 1 tbsp grated)
Spring onion (for garnishing)

Blanched broccoli

METHOD

Crispy Tofu: In a large bowl, combine the cornstarch, rice flour, garlic powder, salt, and pepper. Mix well and coat the tofu in the cornstarch mixture.
In a deep, heavy-bottomed pot, heat the vegetable oil (enough to cover the tofu) over medium-high. Carefully drop the coated cubed tofu in the oil and fry until slightly golden brown. Do not overcrowd the pot; work in batches if needed.
Once done, use a slotted spoon to remove the tofu and transfer to a wire rack or strainer to cool down.
Orange Sauce: Combine all the ingredients for the orange sauce, except water and cornstarch in a saucepan over medium heat. Cook and bring to a boil.
Mix the cornstarch in the water together to create a slurry and gradually stir it into the simmering sauce. Cook until the sauce thickens, stirring well for even thickening. Taste for salt, sweetness, flavour, etc. and adjust as you go.
Turn the heat off and add the crispy tofu. Toss to evenly coat them with the sauce. Transfer to a serving bowl and garnish with the spring onions. Serve immediately while hot, with rice and blanched broccoli (or any of your favorite greens for that matter). Enjoy!

This Crispy Orange Tofu can be modified for an even healthier option. For this recipe, the tofu is deep-fried in oil, but if you prefer, and have a bit more time on your hands, you can bake the tofu instead. Additionally, you can consider serving it with some cauliflower rice and other greens of your choice.

BON APPÉTIT

– Melissa Delos Reyes

Adlai Tomato Risotto

August 5, 2020 amcarmenLeave a comment

“Take off on a food journey that is both healthy and happy” — Karina Pineda

Hello! My name is Karina, the girl behind wander little girl on Instagram. Two years ago, I initially started my food blog to document my #foodjourney—basically a marriage between transitioning to a healthy lifestyle (which was then a strictly plant-based diet) and learning my way around the kitchen. Fast forward to the present, a few things have changed, from my perspective on health and wellness to the direction of my blog. I decided to see wander little girl as a serious brand and grow it (especially now that we’re in the midst of a global pandemic).

At one point within that two-year timeline, Allison and I followed each other. Though we hardly interacted with one another, it was when she opened slots for this year’s Auguest series that we began to communicate.

When Allison told me the chosen theme and the recipe guidelines, I was thankful for having seen and grabbed the opportunity to guest in this series. Titled Colors of the Rainbow, participating guests (or should I say, Auguests) were tasked to come up with a vegan, vegetarian, or pescatarian recipe in line with their assigned color. For me, this served as a walk down memory lane, back to wander little girl’s roots.

Having picked the color red, I challenged myself to cooking beyond my comfort zone, hence Adlai Tomato Risotto. I had never made risotto prior and I wanted to add a few twists to the beloved dish. First, the risottos that I’ve tried are usually creamy, and so I whipped up a tomato-based version; that way, it would scream bloody RED! Next, I veganized it by using vegetable broth made from scratch and vegan margarine. Last (but definitely not the least), I swapped rice (specifically arborio rice) with adlai. Before anything, please hear me out! Since I live in the Philippines, I wanted to promote a grain that was both locally produced and a healthier alternative. Since adlai absorbs more than the regular white rice here, this Adlai Tomato Risotto is just as creamy and thick as its traditional counterpart! The entire process from preparing to cooking may be tedious and time-consuming, but I promise that the hard work is worth it; it’s like a dish straight out of an Italian restaurant!

PREP TIME 45 MINS* | COOKING TIME 30 MINS | SERVES 4-5

* Includes making of the vegetable broth

INGREDIENTS

For the adlai tomato risotto

1 cup uncooked adlai
1 & 1/2 cup of canned diced tomatoes
2 tbsp tomato paste
1 & 1/2 tsp olive oil
1 & 1/2 tsp vegan margarine or spreadable
1 tsp rosemary (+ more for topping)
1 tsp thyme (+ more for topping)
3-4 cloves of garlic
Half a white onion (or less, depending on your taste)
Sliced mushrooms
Ground pepper
Spanish paprika
Brown sugar (optional)

For the vegetable broth

6 cups water
Chosen vegetables (in picture: carrots, stems of sweet potato leaves, garlic, and ginger)
Ground pepper
Salt

METHOD

Vegetable Broth: Gather the vegetables to be used for the broth and place them in a pot. Add ground pepper and salt to taste. Pour 6 cups of water into the pot. Allow it to boil on a stove top for 30 minutes. Set it aside afterwards.
Adlai Tomato Risotto: Mince garlic cloves and half a white onion. Heat a pan on the stove top. Add olive oil. Sauté the minced garlic and onions. Add margarine to enhance the flavor.
Pour the cup of uncooked adlai, and cook it until slightly toasted. Start with a bit of the vegetable broth from earlier (I used a ladle and poured two servings) and stir it. Once the broth has been absorbed, pour another portion again. Repeat the process until all of the vegetable broth has been used and the adlai is cooked.
Add sliced mushrooms. Pour diced tomatoes and tomato paste. Mix well until everything is incorporated and evenly colored.
Sprinkle the herbs (i.e. rosemary and thyme) as well as the spices (i.e. ground pepper and Spanish paprika). Add brown sugar to taste, but this step is optional. Continue to mix everything.
Once cooked, allow the risotto to cool. Transfer it into a large plate or bowl. Top it with more rosemary and thyme. Eat the risotto on its own or pair it with corn. Enjoy!

BON APPÉTIT

– Karina Pineda

Roasted Garlic & Onion Tomato Tagliatelle with Butter Beans,Tuna, and a Chilli Balsamic Drizzle

August 3, 2020 amcarmenLeave a comment

“Cooking is an exploration of our own creativity. Always try out new flavour combinations, different cooking techniques, build on textbook recipes, and have fun!” — Shazrinah Shazali

Hello Everyone! I am a neuroscientist and home-grown chef best known as ShefShaz. I started my entrepreneurial journey from home, supplying healthy lunch meal plans to offices and homes. I then ventured into collaboration with The Healthy Habit in January 2018 to develop menus and co-founded FUEL’D. Just this year I’ve also recently co-opened a cafe in the gardens to work with the garden’s nursery to develop menus and create delicious food from their produce.

Tonight I will be sharing a delicious and healthy dish that is packed with the flavours of roasted garlic, chilli, and balsamic vinegar. You can easily whip up for a quick weeknight dinner if you’re pressed for time!

PREP TIME 10 MINS | COOKING TIME 20 MINS | SERVES 4

INGREDIENTS

For the tagliatelle

200g dried tagliatelle pasta
1 can (approx 400g) butter beans, drained
1 can (approx. 185g) tuna in olive oil
1 can (approx. 400g) roasted garlic and onion tomato pasta sauce
4 garlic cloves, minced
4 shallots, minced
2 red bird’s eye chillies, minced
1 tsp sweet ground paprika
Salt and freshly cracked black pepper, to taste
Parmesan cheese (optional)

For the chilli balsamic drizzle

1/4 cup olive oil
2 garlic cloves, minced
1 red bird’s eye chilli, minced
2 tbsp balsamic vinegar
1 tsp fresh parsley, minced
Salt and freshly cracked black pepper, to taste

METHOD

Chilli Balsamic Drizzle: In a mortar and pestle, grind the garlic, chilli, and parsley together. Add the olive oil, balsamic vinegar, and season with salt and pepper to taste. Adjust to your liking and set aside.
Roasted Garlic & Onion Tomato Tagliatelle: In a large pot with boiling salted water, cook the tagliatelle pasta according to packet directions or until al dente. Drain and set aside, reserving about half a cup of the pasta water.
In a separate pan over medium-high heat, sauté the minced garlic, shallots, and chilli until golden, fragrant, and translucent, about a minute or two.
Add in the drained butter beans together with the tuna in olive oil and cooked until warmed through. Add the ground paprika and season with salt and pepper to taste.
Stir in the canned tomato pasta sauce plus the half cup of reserved pasta water. Bring to a rapid simmer before adding the cooked pasta. Once done, transfer to individual serving plates.
Top with parmesan cheese if desired, fresh arugula or any other leafy greens you prefer, and drizzle with the chilli balsamic mixture. Serve and enjoy!

BON APPÉTIT

– Shazrinah Shazali

Brioche Loaf

August 1, 2020August 12, 2020 amcarmenLeave a comment

“When someone cooks with love, the meal deserves to be celebrated. You get dressed, choose a killer playlist, and pour a glass of wine then sit down to share the magic with your loved ones.” — Brendon D’Souza

In the middle of typing out a fairly lengthy email at work, my phone vibrates. It’s Dad. A red box of Lowan Whole Foods Instant Dried Yeast appears on the screen. He’s finally found it! For weeks we’ve been on the hunt for a packet of dried yeast. The fourth-highest sought commodity after toilet paper, hand sanitiser, and plain flour. Not too long after the lockdown, Dad had picked up a 5kg bag of bread-making flour thinking it was plain flour. We could finally put it to good use.

As you can imagine, I jumped straight on the #BakeCorona bandwagon. Out came the Pyrex mixing bowls and measuring jug, and the plastic kitchen scale. Years ago I bought a book called Bread Revolution by Duncan Glendenning and Patrick Ryan. The pair had quit their day jobs and founded their artisan bakery The Thoughtful Bread Company so that they could ‘put a smile on people’s faces’ with bread that was lovingly crafted and shaped by hand. It’s a song that foodies have tooted for years. Making food the old fashioned way with time, love, and passion. It seemed to align perfectly with the requirements of the lockdown. We had to slow down and learn to relish in a simpler life. Spending more time surrounded with our immediate family or housemates. For most households, this included cooking more meals at home and actually having the time to sit down to a shared meal instead of eating on the go or by oneself.

My first loaf worked out fairly well. It rose in the tin and had a light brown crust and was demolished within the hour with plenty of butter. Still, I felt I needed to give it another try. This time adding a little more olive oil to the base dough to make it more elastic. This helps to give it a longer shelf life too. I let this batch rise on the tray and scored it with a sharp knife to give the bread a chance to rise and create those perfect cuts. Another secret I learned probably by accident is that dough will continue to rise even in cold conditions. I had left a batch to rest overnight in the fridge in an oil-lined bowl wrapped in cling film. Funnily enough it had grown about four times its original size and produced one of the fluffiest loafs I think I have ever baked. A few loaves later I was adding in melted butter and egg yolks which produced a golden crumb and deep hazelnut crust. This is an adaptation of Duncan and Patrick’s white loaf.

PREP TIME 25 MINS* | COOKING TIME 1 HOUR | MAKES 1 LARGE LOAF (700G)

* Allow for an extra 60 to 90 minutes to proof the dough

INGREDIENTS

600g strong white bread flour, plus extra for dusting
125g unsalted butter, melted
300 ml water
3 egg yolks, plus 1 extra egg for glazing
2 tsp brown sugar
2 tsp instant dried yeast
2 tsp salt
Olive oil, for greasing

METHOD

Place the flour, salt, sugar, and dried yeast into a large mixing bowl. Combine the wet ingredients in a medium jug and slowly add to the dry ingredients. Combine using a whisk to form a sticky dough.
Dust a clean work surface with flour. Tip out the dough and then knead for 10 minutes to form an elastic and pliable dough. You can test the dough by poking it with your finger and it should bounce back into shape.
Brush a large clean mixing bowl with the olive oil. A clear glass bowl is handy so you can easily check on how the dough rises. Cover with a clean tea towel or cling wrap and set aside for 60 to 90 minutes for the first proof.
Remove the covering and ‘knock-back’ the dough by gently punching it down. Turn it out onto a clean work surface and shape onto an oval. Transfer this to a loaf tin lined with baking paper. Allow the bread to proof for a second time.
Preheat an oven to 230C (450F or gas mark 8). Position 2 baking racks in the centre and base of the oven. After 10 minutes reduce the temperature to 210ºC (400F or gas mark 6). Your bread goes into the top rack, and a baking dish filled 2cm high with cold water on the bottom rack. The water will steam and help the bread to rise evenly.
The bread will take about 35 to 50 minutes to cook. You’ll know it’s done as your kitchen will suddenly be filled with an incredibly rich yeasty aroma. The top of the loaf will be golden and the loaf will sound hollow when tapped.
Remove from the oven and allow to cool. Once cool enough you can remove the loaf from the tin.
Slice thick and serve with butter or your favourite spread. Enjoy!

BON APPÉTIT

– Brendon D’Souza
Follow me on Instagram at @brendonthesmilingchef

Garlic Bread Pasta Salad

July 29, 2020 amcarmen2 Comments

Hello Everyone! And just like that, another month in quarantine has passed and we’re two days away from the 8th month of the year. It’s crazy just thinking how we’ve gone through more than a third of a year (from mid-March to present day), here in the Philippines that is, in quarantine. I’m still lucky to be one of the few companies that still require a majority of their staff to work safely at home, but that may change in the next few days. There’s a high chance that it will be mandatory to report back to the office IF we do not go into another lockdown by August 1.

Moving on, I remember that this wasn’t a recipe I had originally planned to tackle for my blog. To be honest, I can’t even remember what I had initially wanted to share with you guys. I was scrolling through recipes one Friday evening after work, looking for new recipes to add to my weekly menu so that I could prepare my market/grocery list for my weekend shop. I came across this recipe and thought, wow! Garlic bread AND pasta, together, tossed in a salad? YES! Plus, the dish fits perfectly with the theme of green for Colours of the Rainbow.

With crispy garlic bread croutons and a creamy homemade caesar dressing, this easy pasta salad will be a hit with family and friends over a summer backyard barbecue! I used store-bought olive focaccia bread for the croutons, but really you can just use plain bread such as white, wheat, sourdough, etc. for this. You can also get creative and use your favourite veggies for this dish, and even swap out the caesar dressing for a healthier or lighter option. I think a simple thyme, lemon, and olive oil dressing would do the trick too!

Before we dive into tonight’s recipe, please take the time to check out the original where I drew my inspiration from over on Taste Australia. Also, I have a little announcement for you guys at the end of this post so make sure to read it!

PREP TIME 25 MINS | COOKING TIME 25 MINS | SERVES 6-8*

* Can serve more as a small side dish

INGREDIENTS

For the pasta salad

250g fusilli, or any other type of pasta
100g green beans, trimmed
100g baby asparagus, tough ends snapped off and cut to the same lengths of the french beans
2 green chillies, thinly sliced
2 medium-sized avocados, roughly chopped
1 bunch choice of leafy greens, trimmed and leaves separated
2 tbsp sliced black olives
Handful of finely chopped malunggay leaves
Salt and freshly ground black pepper, to taste
Shaved parmesan, to garnish

For the garlic bread

200g day-old bread, cut into 2cm pieces
60g unsalted butter
3 garlic cloves, minced
Handful of finely chopped malunggay leaves

For the caesar dressing

1/3 cup free range egg mayonnaise
4 anchovy fillets, minced
1 garlic clove, finely minced
1 tbsp red wine vinegar
Handful of grated parmesan
Salt and freshly ground black pepper, to taste
Squeeze of fresh lime juice

METHOD

Caesar Dressing: Combine all the ingredients for the caesar dressing into a small bowl and whisk together. Taste and adjust as needed and then set aside in the fridge before using. You may make this a day ahead to allow the flavours to fully develop overnight, otherwise it’s also good on the same day.
Garlic Bread: Preheat oven to 200C (400F or gas mark 6) and line a baking tray with parchment paper. Set aside.
Heat butter and garlic in a small saucepan over medium and cook until the butter is foamy.
Place the bread in a large mixing bowl and pour the butter mixture over the bread. Sprinkle with half of the chopped malunggay leaves. Toss until evenly combined and then transfer the bread mixture to your prepared baking tray.
Bake for 15-20 minutes or until toasted. Once done, sprinkle the remaining malunggay leaves and then set aside to cool.
Pasta Salad: While the garlic bread is baking in the oven, cook the pasta in a large saucepan of salted boiling water,following packet directions or until al dente. Add the asparagus and green beans in the last 3 minutes of cooking of the pasta. Drain and refresh under cold running water, and then drain again before transferring to a large mixing bowl.
Add three-quarters of the caesar dressing the pasta and veggies. Toss to combine and then add the avocado, black olives, shaved parmesan, and half of the garlic bread croutons. Toss again before transferring it onto a large serving dish.
Drizzle with the remaining dressing, and top with the remaining garlic bread croutons and extra shaved parmesan. Serve and enjoy as a side salad with baked, grilled, or pan-fried salmon (or any other choice of meat that tickles your taste buds)!

As mentioned at the beginning of this post, I have a special announcement to make. For those of you who have been loyal followers of Amcarmen’s Kitchen since 2015, you’ll know that every year for the month of August, I gather my fellow foodie friends to feature their own recipe on my blog. With the theme of the year being Colours of the Rainbow each guest foodie, or also known as an Auguester, has chosen a colour of the rainbow that they will translate into their dish. This year I’ve managed to round up 12 foodies, with some returning faces since I started the series 5 years ago, and some fresh new faces for this year. All I can say that it’s going to be an exciting month so stayed tuned for that! Our first Auguester will be live on the blog on Monday 3rd August!

BON APPÉTIT

– Ally xx

Buko Pandan Ice Cream (No-Churn)

July 22, 2020 amcarmenLeave a comment

Hello Everyone! A traditional Buko Pandan Salad is made with gulaman (jelly) cubes, tropical palm fruits, and shredded young coconut in sweetened cream. It is rich, creamy, and loaded with pandan flavour – a classic Filipino dessert that is a definite crowd favourite. You can check out my very out-dated recipe for it that I tackled back in 2015 by clicking here.

Tonight however, I won’t be sharing with you another Buko Pandan Salad recipe. I thought you might want to enjoy its delicious flavours with a twist. I’ll be turning the traditional salad into an ice cream that can be enjoyed as both a snack or dessert. It’s rich, creamy, full of coconut flavour, and with an intense pandan taste using fresh screwpine leaves. If you don’t have access to fresh pandan leaves, you may also use pandan extract for this – just skip ahead to step 3 in the recipe below!

The process of homemade, no-churn ice cream is super simple. It’s just a matter of whipping together heavy cream, condensed milk, and adding in your choice of flavour/s. Seriously, the hardest part is waiting for the mixture to freeze! The ice cream comes out rich, creamy, and so much better than store-bought with far fewer ingredients. Oh, and did I mention that it’s a lot cheaper too?

Seriously, you’ll be craving for this all year long, especially during the hot summer days!

PREP TIME 4 HOURS* | COOKING TIME — | SERVES 4-6

*For freezing time, minimum 4 hours or up to 24 hours.

INGREDIENTS

For the ice cream

8-10 pandan leaves
1 can (300g) sweetened condensed milk
1 cup (250ml) all purpose cream
3/4 cup (200ml) thick coconut milk/cream
Green buko pandan food colouring/flavouring (optional)

To serve with (optional)

Buko pandan jelly
Cornflakes
Lychees
Shredded coconut meat

METHOD

Place the pandan leaves together with the all purpose cream and coconut milk in a food processor or heavy-duty blender, and blitz/blend for a few minutes until the pandan leaves have been finely puréed.
Pour the blended pandan-infused cream and coconut milk over a fine sieve and into a chilled large mixing bowl. Strain the cream mixture from the pandan leaf pulp, pressing down firmly with the back of a spoon to extract all of the liquid from the pulp. Discard the pandan leaf pulp.
Whip the pandan-infused cream using an electrical hand-held mixer until soft peaks start to form. Add the sweetened condensed milk. You may also add a dash of vanilla extract at this point. Continue to whip to soft peaks, it should be fluffy and mousse-like.
Pour into an airtight container and freeze for 4 hours or up to 24 hours. Check the mixture every 30 minutes and mix (“churn”) using a spoon to avoid it turning into granita (coarse flavoured ice).
Let sit at room temperature for about 15 minutes before scooping and serving as it is or with other elements such as fresh coconut meat, buko pandan jelly, other fruits of choice, and crushed cornflakes for that extra added crunch. Enjoy!

BON APPÉTIT

– Ally xx

AMCARMEN'S KITCHEN

A Third Culture Foodie

Author: amcarmen

Thai Green Curry Mussels

“Cooking feeds the soul, both the cook and the people who are eating. For me, cooking is an act of love, a gift, and a way of sharing. It puts a smile in my heart when I put a lot of thought and care into preparing a dish. At home, cooking symbolizes love and family.” — Azrina Hidup

PREP TIME 30 MINS | COOKING TIME 20-25 MINS | SERVES 4-5

Pinais na Hipon at Niyog na may Palapa (Shrimp wrapped in Banana Leaves with Coconut and Green Palapa)

PREP TIME 30 MINS | COOKING TIME 45-60 MINS | SERVES 5

Salted Coconut & Rum Pineapple Upside-down Cake

“I love making food that makes people smile, or brings them joy, whether it’s a fancy beautiful patisserie creation, or a simple but delicious cake.” — Simon Swadling

PREP TIME 20 MINS | COOKING TIME 1 HOUR 20 MINS | SERVES 8-10

Deconstructed Spicy Seafood Jambalaya

“Learn as much as you can through reading cookbooks, watching cooking shows, attending short cooking classes, and from other people. Then try to incorporate all these in your daily cooking.” — Jenel Laureta

PREP TIME 10 MINS | COOKING TIME 45 MINS | SERVES 1-2

Crispy Orange Tofu with Broccoli

“Creating food is a therapeutic process. It’s a way for me to unwind and slow down in this fast-paced world. To see my family & friends enjoy what I create is worth all the effort.” — Melissa Delos Reyes

PREP TIME 10 MINS | COOKING TIME 10 MINS | SERVES 4

Adlai Tomato Risotto

“Take off on a food journey that is both healthy and happy” — Karina Pineda

PREP TIME 45 MINS* | COOKING TIME 30 MINS | SERVES 4-5

Roasted Garlic & Onion Tomato Tagliatelle with Butter Beans,Tuna, and a Chilli Balsamic Drizzle

“Cooking is an exploration of our own creativity. Always try out new flavour combinations, different cooking techniques, build on textbook recipes, and have fun!” — Shazrinah Shazali

PREP TIME 10 MINS | COOKING TIME 20 MINS | SERVES 4

Brioche Loaf

“When someone cooks with love, the meal deserves to be celebrated. You get dressed, choose a killer playlist, and pour a glass of wine then sit down to share the magic with your loved ones.” — Brendon D’Souza

PREP TIME 25 MINS* | COOKING TIME 1 HOUR | MAKES 1 LARGE LOAF (700G)

Garlic Bread Pasta Salad

PREP TIME 25 MINS | COOKING TIME 25 MINS | SERVES 6-8*

Buko Pandan Ice Cream (No-Churn)

PREP TIME 4 HOURS* | COOKING TIME — | SERVES 4-6