Puto Bumbong

Puto Bumbong

Hello Everyone! I’d like to start the last post for the year by wishing everyone a very Merry Christmas! I hope everyone had a splendid eve celebrating, feasting, and continuing tradition with family and loved ones. What are some of your Christmas traditions? I’d love to know in the comments below! We had a simple and quiet Noche Buena at home, and of course watched some Christmas classics such as the Home Alone series. We’re not a family who gives gifts during the season of Christmas because we treat each other throughout the year – be in paying for the entire meal when we eat out as a family, or paying for the tickets and snacks when we go to the cinema together; gifts that allow us to spend time together as a family rather than materialistic things.

That aside, I mentioned in my last post that Christmas or Simbang Gabi would not be complete without this famous breakfast kakanin that is sold alongside Bibingka just outside the church. But, as all the other kakanins out there, you don’t have to wait until the Christmas season to roll around as you can find Puto Bumbong every day of the year at your local market, various street stalls, and in many restaurants and cafés nationwide.

Team Bibingka or Team Puto Bumbong

Puto Bumbong is a type of Filipino steamed rice cake that is traditionally made from a special variety of heirloom sticky (glutinous) rice known as pirurutong which has a distinct purple colour to it. Food colouring is not necessary for this. It is soaked in salted water and then dried overnight. It is then ground in a grinder made of solid stone before it is stuffed into a bamboo tube known as bumbong ng kawayan. It is then steamed until steam rises out of the bamboo tubes, placed onto a pre-cut banana leaf, and topped with margarine (or butter), grated coconut, and muscovado sugar to enhance its flavours.

And so for my last breakfast recipe of the year, I will share two ways in how you can make Puto Bumbong at home, with and without the bamboo tubes – depending if you have bamboo tubes readily available or not to be able to tackle this recipe. Before we dive in, be sure to check out the original recipe that I followed over on Panlasang Pinoy.

Puto Bumbong

PREP TIME 2 DAYS* | COOKING TIME 20 MINS | SERVES 6

*Be sure to allot yourself 2 days before you plan on tackling this recipe, as the rice needs to soak.

INGREDIENTS

For the puto bumbong

  • 6 cups water at room temperature, for soaking the rice
  • 1 & 1/3 cup sticky purple rice
  • 1 & 1/3 cup white glutinous rice
  • 2/3 cup long grain purple rice

For the toppings

  • Freshly grated coconut
  • Muscovado sugar
  • Softened butter or margarine
  • Banana leaves
  • Bamboo tubes

METHOD

  1. Combine all the different types of rice in a large mixing bowl together with the room temperature water. Set aside and leave to soak for at least 2 days.
  2. Drain and place the soaked rice in a large food processor. Pulse and grind until the rice becomes very fine (takes about 8 to 10 minutes to achieve this consistency). If you only have a small food processor handy, then work the rice in batches.

Cooking with Bamboo Tubes

  1. Fill each bumbong (bamboo tube) with the powdered rice mixture, making sure not to compress the rice to allow the steam to pass easily.
  2. Prepare the steamer with enough water for steaming. Once the water has been brought to a boil, arrange each bamboo tube on the steamer. Cook until steam starts coming out of the tubes, about 8 to 10 minutes.
  3. Remove the tubes from the steamer, and carefully remove the puto bumbong from the tube and place over a piece of banana leaf.
  4. Spread with butter or margarine (I chose to leave this out of my serving) and top with freshly grated coconut and muscovado sugar. Serve, share, and enjoy with a hot cuppa!

Cooking without Bamboo Tubes

  1. Add about 2 cups of water to the powered rice mixture and mix together to form a dough. You may need less or more water, depending, so it’s best to add the water in gradually. Knead until smooth.
  2. Pinch off about 2 tablespoons of the dough and, using your hands, make a ball and then roll into a log, about 4 to 5 inches in length. Alternatively you can place the dough into a piping bag and using piping tip #807, pipe the dough onto a heat-proof plate greased with a bit of butter or margarine.
  3. Place the plate into a prepared steamer with a muslin-covered lid to prevent any droplets of water dripping onto the puto bumbong mixture. Steam for about 8 – 10 minutes.
  4. Remove from the steamer and place onto a banana leaf. Top with your preferred toppings and enjoy!

Puto Bumbong

A lot has happened this year, both in my personal and work life, which resulted in me having to put my attention to Amcarmen’s Kitchen on hold for a couple of months collectively. That being said, I’m going to try my best not to take as many breaks as possible for the upcoming year ahead, *fingers crossed*

I usually take the first month of the beginning of the year off to properly plan for the upcoming year ahead and to get a head start on experimenting in the kitchen for recipes to share with you guys. But since I haven’t been working since August of this year (still continuing to look for a job as I write this), I’ve had time to plan ahead and I’m excited to share with you what I have in store for the upcoming year! You’ll just have to wait until next week to find out the theme for the year ahead – which technically is in another week I just realised!

So for now, I would like to wish all my family, friends, and followers a Happy & Prosperous New Year! May the New Year bring you happiness, health, wealth, and peace!

BON APPÉTIT

– Ally xx

myTaste.com

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Bikò (Sweet Sticky Rice Cake with Coconut Curd Toppings)

Bikò (Sweet Sticky Rice Cake with Coconut Curd Toppings)

Hello Everyone! Day 05 of 12 is here and I have another dessert to share with all the sweet tooth’s out there. If you are following my Instagram page (@amcarmenskitchen), I posted a picture of the ingredients and made mention that you essentially only need 4 ingredients (actually 3 because you can omit one of the ingredients) to make this yummy and definitely filling dessert! All you really need it glutinous rice, white sugar, coconut milk, and a bit of violet food colouring. You can omit the food colouring and substitute the white sugar for brown to colour your bikò, which is actually how it’s traditionally done. I only picked up the idea of using violet colouring from my Mom’s relative when we visited their whole family in Canada back in the Summer of 2007. Adding the violet colouring doesn’t do anything for the taste (duh), but it definitely makes the dish a whole lot more attractive and inviting.

For those of you who don’t know, bikò, or otherwise known simply as a Filipino Sticky Rice Cake, served during special occasions such as birthday parties, family reunions, town fiestas, and of course, for Noche Buena. It’s not a tedious process, it’s just hard on the arm because of all the mixing that needs to be done.  It is then garnished with latík, which is basically just cooked coconut milk residue, set at the centre of each slice, and is traditionally served over a banana leaf in a bilao, which is basically just a round woven bamboo tray.

Bikò (Sweet Sticky Rice Cake with Coconut Curd Toppings) Ingredients

PREP TIME 10 MINS | COOKING TIME 40 MINS | SERVES 6-8

INGREDIENTS

  • 2 cups glutinous rice, washed and drained
  • 2 cups water
  • 2 packs (200ml each) coconut milk
  • 1 cup white sugar
  • 2 tsp violet food colouring
  • Banana leaves
  • Bilao

METHOD

  1. Add the glutinous rice, water, and violet for colouring in a large pot. Mix and then place over high heat, leaving the rice to cook for about 15 minutes or when the rice is about half-done.
  2. When the rice is half-done, add in one of the packs of coconut milk and mix well. Leave it to cook for another 15 minutes or until the oil starts to separate from the coconut milk. At this point, you want to reduce your heat down to about medium-low to avoid the rice sticking to the bottom of your pot.
  3. Meanwhile add the other pack of coconut milk in a separate pan and cook until the oil separates from the milk and turns golden brown. Drain from the oil and then set aside.
  4. Prepare the banana leaves by lightly heating it over the stovetop burner to make it pliable and easy to handle. Then, place the the banana leaves over the bilao and set aside.
  5. Crank up the heat to about medium-high and add the sugar into the glutinous rice mixture. Mix and allow the sugar to caramelised, about 10 minutes. Once done, turn the heat off.
  6. Assemble by spreading the sweet sticky rice cake mixture onto the prepare bilaos lined with banana leaves. Flatten evenly. Cut the rice cakes into diagonals and top the centres of each diagonal with some latík.
  7. Serve, share, and enjoy warm! This recipes makes for about 4 palm-sized bilaos.

Bikò (Sweet Sticky Rice Cake with Coconut Curd Toppings)

ps: apologies for only posting one picture of this dish (as you know it’s unlikely of me to only post one picture of the final dish), but I made this a while back, 2 years ago to be exact, and this was the only picture that I could find *sad face* at least it is a good picture!

BON APPÉTIT

– Ally xx

myTaste.com

Nasi Lemak (Coconut Rice)

Nasi Lemak (Coconut Rice)

Hello Everyone! I’m back tonight with a recipe for you guys. So I did a little bit of reading on what Nasi Lemak actually translates to – I knew “Nasi” (pronounced nah-see) meant rice, but I was not sure what “Lemak” (pronounced leh-mahk) meant. Lemak apparently, if directly translated means “fat” and therefore Nasi Lemak means “fat rice”, but in the cooking context, lemak means enriched, and in this case, rice enriched with coconut milk.

The truth is, no one really know where the dish originated from as coconut rice is common in many other South-east Asian cultures such as Indonesia, Malaysia, and Thailand. Apparently there is an old folklore story from a village just south of the country’s state, Kuala Lumpur, where a village girl accidentally spilled a cup of coconut milk in a pot of rice while she was helping her mother cook. Though her mother was enraged, she ended up liking the taste of the rice with coconut milk, and hence the birth of Nasi Lemak.

Nasi Lemak (Coconut Rice)

Traditionally, the two elements that make up this dish are the rice of course, and the spicy sambal (a chilli-based sauce) that either has anchovies or prawns in it accompanying the rice. Sliced cucumbers, half a hard-boiled egg, and roasted peanuts are also essential condiments found in this dish. Nowadays, many variations of accompaniments are served with the dish, such as chicken, beef or prawn curry, and even fried chicken. It is then wrapped and packed in a banana tree leaf as this gives an added fragrance. Restaurants nowadays serve up a modernised version on a plate with all the trimmings.

Back home in Brunei, Nasi Lemak was practically on every menu in every restaurant. They were sold in almost every stall at the Gadong Pasar Malam (Night Market) and even on the side of the streets if I’m not mistaken. All ranging between $1.00 to $3.00, probably a little bit more in restaurant, but surely no more than $5.00. I remember I went to Mamak in Chinatown somewhere in the middle of last year to meet up with Sam’s friends (now my friends too) from the Netherlands. I had a sudden crave for Roti Kosong and Nasi Lemak, but it was so difficult to order it. I think I may have complained about this place before in terms of price comparisons to back home, and I am about to do it again. Their Nasi Lemak here was $9.00, and if you wanted a curry or fried chicken to go with it, it was another $3.00 extra, $4.00 if you wanted seafood. After that, never getting Nasi Lemak here ever again. Thus I decided to give homemade Nasi Lemak a go! Now, I may have steered away from ‘traditional’ by using pre-made sambal, but it tasted pretty good!

Nasi Lemak (Coconut Rice) Ingredients

Nasi Lemak (Coconut Rice) Ingredients

Here is where you can get quite creative yourself. As I’ve mentioned before, the rice and the sambal is essential. The other components are basically up to you. I paired my Nasi Lemak with Sambal Kangkung, which is basically water spinach stir fried in the chilli-based sauce with garlic and onions, and a piece of fried chicken. You can whip up your own curry with your choice of meat or vegetables to accompany this dish.

Ayam Goreng Ingredients

Kang Kong Belacan Ingredients

PREP TIME 1 HOUR | COOKING TIME 20-25 MINS | SERVES 4

INGREDIENTS

For the coconut rice

  • 2 cups long grain rice
  • 1 cup of water
  • 2 pandan (screwpine) leaves, tie them into a knot as shown above
  • 1 small can (170ml) coconut milk

For the fried chicken

  • 4 pcs chicken thigh cutlets, skin-on, washed and cleaned
  • 1/2 vegetable oil, for shallow frying
  • 2 tbsp cornflour
  • 2 tbsp plain flour
  • 2 tbsp water
  • 1 tsp dried chilli flakes
  • 1 tsp sesame oil
  • 1/2 tsp salt
  • Dash of ground black pepper

For the sambal kangkung

  • 1 bunch kangkung, washed, leaves separated from the stems, and stems cut into short lengths
  • 2 cloves garlic, minced
  • 2 red bird’s eye chillies, sliced
  • 1/2 red onion, diced
  • 1 & 1/2 tbsp sambal belacan
  • 1 tbsp vegetable oil
  • 2 hard-boiled eggs, halved
  • Handfull of small-sized ikan bilis (dried anchovies), fried
  • Handfull of peanuts, roasted
  • Sliced cucumbers
  • Banana leaf

METHOD

  1. First things first, combine all the marinade ingredients for the fried chicken in a large bowl. Mix the chicken around until well coated in the batter. Cover the bowl with cling wrap and set aside to marinade for 1 hour.
  2. Coconut Rice: Just like making steamed rice, rinse your rice and drain. Add the coconut milk, a pinch of salt, and water. Add the pandan leaves into the rice and cook your rice. Once done, transfer to a serving dish lined with a banana leaf together with the other condiments.
  3. Fried Chicken: Preheat oven to 180C. Heat up oil in a large frying pan an working in batches, shallow dry the chicken until skin is crispy and golden (about 4-5 minutes per side). Remove from the heat and place on a baking tray lined with aluminium foil. Place the wings in the oven for a further 8-10 minutes to finish off in the oven.
  4. Sambal Kangkung: Heat oil in a medium frying pan over high heat. Add the garlic and 1 of the sliced bird’s eye chilli and sauté until golden brown. Add in the onions and sauté until soft. Bring the heat down to low and then add in the sambal belacan, cooking the belacan over high heat will cause it to spit all over the stovetop and we don’t want to have a messy cooking area. Cover if needed. Sauté the belacan until fragrant.
  5. Add the the kangkung leaves, stems and a little bit of water to dilute the belacan you think can’t handle the heat. Cover until the leaves start to wilt. Toss around the belacan to coat the leaves and stems evenly (kangkung literally takes only a minute to cook). Serve together with your coconut rice and fried chicken, and top with fresh red chillies.

Nasi Lemak (Coconut Rice)

BON APPÉTIT

– Ally xx

myTaste.com