Thai-style Pineapple Fried Rice

Thai-style Pineapple Fried Rice

Hello Everyone! Oh how it has been one heck of a super hectic and stressful week! So hectic that even until today I haven’t had the time to sit down and watch the second episode of the final season of Game of Thrones! *gasp* With that being said, I do have an important announcement to make which you can read about at the end of this post.

Moving on, we’re on our last Pineapple recipe for the month! How crazy is that?! It’ll be May already next week, and in another blink of an eye, we’ll be at the halfway mark of the year! Tonight I’ll be sharing a recipe that I first tried during my travels to Thailand – now I’ve been there a couple of times already so I can’t remember when exactly was the first time I had it there, whether 6, 10, or 15 years ago.

Cooking fried rice is fun as it is super quick to make and it allows you to get creative with the choice of proteins and vegetables that go into the mix. It can easily be a sort of clean-out-the-fridge. The end result, a tasty and satisfying weeknight meal to eat!

Thai-style Pineapple Fried Rice

Thai-style Pineapple Fried Rice is a refreshing twist to a classic/normal fried rice. It is one of Thailand’s signature dishes, It is often platted in a carved-out pineapple bowl to make it, not only delectable, but even more gorgeous to look at! The slightly tangy and sweet taste of the fresh pineapple is so enticing and the combination of spices just takes it up a notch. Not only that, it is so much cheaper and healthier than take-out fried rice.

Feel free to get creative and use your favourite kind of protein in this dish, i.e. ham, chicken, pork, or prawns. You may even keep it vegetarian with just the pineapple or bulk it up with tofu! Of course, don’t forget to switch out the fish sauce with salt if you’re going vegetarian with the dish. The version that I will be sharing with you guys tonight is pescatarian-friendly. It’s a true crowd-pleaser and is sure to be a hit at the table.

Thai-style Pineapple Fried Rice Ingredients

PREP TIME 15 MINS | COOKING TIME 15 MINS | SERVES 4-6

INGREDIENTS

  • 3 to 4 cups cooked rice (preferably several days old)
  • 1 fresh, almost ripe pineapple (see method below on how to prepare)
  • 250g prawns, shelled with the tails left on and deveined
  • 3-4 garlic cloves, minced
  • 1 large free range egg, lightly beaten
  • 1 red bird’s eye chilli, sliced
  • 1 small red onion, diced
  • 1/4 cup frozen mixed vegetables (green peas, carrots, and corn kernels, thawed)
  • 1/4 cup roasted cashews or peanuts
  • 1 sprig afro parsley

For the sauce

  • 3 tbsp fish sauce
  • 1 tbsp light soy sauce
  • 1 tbsp water
  • 2 tsp Thai curry powder (or regular yellow curry powder)
  • 1/2 tsp white granulated sugar

METHOD

  1. Preparing the Pineapple: Cut the pineapple lengthwise, crown included.
  2. Take one half of the pineapple and run a sharp knife around the border of the pineapple. Make sure to leave a couple of centimeteres from the edge for a firm border.
  3. Slice the pineapple into large cubes and then carve out the flesh. Repeat for the other half of the pineapple.
  4. Cut the carved out pineapple cubed into smaller bite-sized pieces and set aside.
  5. Dry out the carved out pineapple bowls in the oven at 160C (320F or gas mark 2) for about 3-5 minutes.
  6. Fried Rice: If using old rice, oil your fingers with about a tablespoon of cooking oil and work your way through the rice with you hands. Separate any chunks back into grains and then set aside.
  7. Combine the ingredients for the sauce in a small bowl. Stir to dissolve the curry powder and sugar, and then set aside.
  8. Heat a wok or a large frying pan over medium high. Add about 2 tablespoons of cooking oil and swirl around. Add the minced garlic and sauté until golden brown and fragrant, about 30 seconds. Add in the sliced chillies and diced onions. Cook for a further minute.
  9. Add in the prawns and stir-fry until they turn pink and plump, about 2 to 3 minutes. Push the ingredients to the side of the wok/pan and then pour in the lightly beaten egg. Quickly stir the egg to cook (like scrambled eggs).
  10. Now add in the rice, pineapple chunks, and thawed mixed vegetables. Drizzle the sauce mixture over the rice and gently stir-fry to combine all the ingredients together. You want to be able to hear the rice “dance” (make popping sounds) as it fries for about 5 to 10 minutes.
  11. As it cooks, taste and adjust the flavours to you liking, i.e. if it needs more salt, add more fish sauce. Towards the end of the cooking time, add in the roasted cashews or peanuts.
  12. Remove from the heat and serve into your prepared pineapple bowls. Top with the prawns, fresh chillies, and afro parsley. Serve and enjoy!

Thai-style Pineapple Fried Rice

So yes, here’s the important update/notice I mentioned at the beginning of this post. I’m going to be taking a month off from Amcarmen’s Kitchen to plan better content for the upcoming months ahead. It has been quite a hectic month for me, as we’ll be moving houses this week. Thus, I haven’t had the time to really sit down and plan out dishes in advance for the month of May. Having said that, once we’ve settled into the new house by the end of the week, I can assure you that I will head straight back into planning and will be back again in June!

For now, TTFN – ta ta for now!

BON APPÉTIT

– Ally xx

myTaste.com

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Spice-roasted Pineapple Cheesecake

Spice-roasted Pineapple Cheesecake

Hello Everyone! Firstly, I would like to apologise if this ends up all over the place in terms of the written content, and if there will be a lot of typos and grammatical errors. I was up at 3:45am this morning to get ready to be out of the house at 5:30am for an early Visita Iglesia Pilgrimage with the ladies from our neighbourhood association. Visita Iglesia, or known as the Seven Churches Visitation is a pious Roman Catholic Lenten tradition to visit seven churches on the evening of Maundy Thursday or Good Friday and recite the Stations of the Cross. Until the 1970s, pilgrims recited all fourteen stations in every church, but the more recent form is to pay two stations per church visited. We visited seven churches in the province of Batangas and Tagaytay. This was the very first time I’ve ever been on a Visita Iglesia Pilgrimage and the beautiful churches that we have in the Philippines astounded me.

Moving forwards, yes I am well aware that it is only a Tuesday but today is a very special day for Amcarmen’s Kitchen! I asked my followers over on Instagram to guess why it is a special day, and shared some throwback pictures that were posted on this day from the past as clues. Unfortunately, no one took part in guessing what day it is today *sad face*

Spice-roasted Pineapple Cheesecake

AMCARMEN’S KITCHEN TURNS 5 TODAY!

I say this every year, but I will forever be thankful for all the support from my family and friends. Thank you to the friends who have encouraged and praised my dishes ever since before Amcarmen’s Kitchen was born. Thank you to that one specific person who gave me that push I needed to actually start up my own blog. We don’t talk anymore just because we saw too many things differently, and thus unfortunately are not friends anymore. Thank you to my family and friends who have been there to gobble up the results of my cooking adventures. Of course, a very big thank you to my Mom as well for many things. The main being for teaching me how to cook the basics; it was from here that I developed my skills and techniques in cooking, and expanding my knowledge of various cuisines across the globe. And of course, for (sometimes) being the one that actually preps and cooks the food!

One day, can’t remember when anymore, I was scrolling through Instagram and came across this recipe for a Pineapple & Passionfruit Cheesecake by Ben Milgate and Elvis Abrahanowicz on SBS Food. I immediately knew that this was the cake that I was going to whip up for the 5th anniversary of Amcarmen’s Kitchen. I changed the recipe up a bit, firstly by incorporating the spice-roasted pineapples that I experimented with at the beginning of the month for my nice cream. I really loved the flavour profile of it and so I decided to use that into the cheesecake. I’ve left the passionfruit out only because I could not find any at the markets or supermarkets around my area. If you have passionfruit on hand then by all means add it to the recipe. For the base, I’ve swapped out the Anzac mix and just crushed up some ginger nut biscuits. The fiery, gingery flavour works super well with the spice-roasted pineapple.

Spice-roasted Pineapple Cheesecake Ingredients

PREP TIME 25 MINS | COOKING TIME 1 HOUR 20 MINS | SERVES 8-12

INGREDIENTS

For the spice-roasted pineapple

  • 1 large pineapple, peeled and cut into bite-sized chunks
  • 5 pcs whole cloves
  • 3 pcs star anise
  • 2 cinnamon sticks
  • 2 tbsp brown sugar
  • 1 & 1/2 tbsp Tequila or Vodka (optional)

For the crumb base

  • 300g Ginger Nut Biscuits, crushed
  • 100g unsalted butter, melted
  • 1 tsp salt

For the cheesecake mixture

  • Spice-roasted pineapple purée
  • 500g cream cheese, softened
  • 200ml cream
  • 2 large free-range eggs
  • 1/2 cup white granulated sugar
  • Juice of half a lemon

METHOD

  1. Spice-roasted Pineapple: Preheat oven to 220C (425F or gas mark 7).
  2. Toss the pineapple, sugar, spices, and everything nice (liquor) in an oven-safe baking dish. Sorry, I could not resist not say that!
  3. Roast in the oven for about 20 minutes. Once done, set aside to completely cool down before puréeing the pineapple. Set some pineapple chunks aside for decoration later.
  4. Crumb Base: Meanwhile, add the crushed ginger nut biscuits, salt, and melted butter together in a medium-sized mixing bowl. Mix together until well combined.
  5. Grease an 8-inch spring-form cake pan and line it with parchment paper. Cover the outside of the pan with tin foil. Press the crumb into the base of the cake pan. Set aside in the fridge for about 15 minutes to set.
  6. Turn the oven temperature down to 130C (250F or gas mark 1).
  7. Cheesecake Mixture: Using an electric mixer fitted with a paddle attachment, beat, on medium speed, the cream cheese and sugar together in a large mixing bowl until smooth.
  8. With the mixer running, add in the eggs and cream, mixing for a further 2 minutes.
  9. Pour the mixture into the prepared spring-form cake pan, evenly covering the biscuit base, then drizzle over the spice-roasted pineapple purée. Use a skewer to gently swirl the purée through the cheesecake mixture.
  10. Place the cake pan in a water bath and bake for 1 hour, or until just set. Allow to cool down to room temperature and then chill in the fridge for about an hour before serving.
  11. Decorate: Just before serving, top the cheesecake with the crown of a pineapple, and with the remaining spice-roasted pineapple chunks.
  12. Serve and enjoy!

Spice-roasted Pineapple Cheesecake

BON APPÉTIT

– Ally xx

myTaste.com

Pininyahang Manok (Pineapple Chicken)

Pininyahang Manok (Pineapple Chicken)

Hello Everyone! If you’re looking for a fast and easy dinner meal that will have you out of the kitchen in no time, then I have some great news for you!

Tonight’s recipe is one very close to my heart. Besides the famous Chicken Adobo and Sinigang for days, Pininyahang Manok, or in English, Pineapple Chicken is one of those Filipino dishes that radiates the true meaning of Filipino comfort food. It is delicately flavoured with milk or cream, and pineapples, pulled together with simple pantry staples, finishing in less than 30 minutes cook time. Pair it with steamed rice and you have a chicken dish that the whole family is sure to love.

Pininyahang Manok (Pineapple Chicken)

There are different variations on how the dish is prepared by individuals, mainly in using either fresh or canned pineapples. I like to use fresh pineapples for not only does it add a balanced flavour profile of sweetness and tartness, it also does not have that lasang lata* taste to the dish. Another variation would be the choice of milk used – fresh, evaporated, or coconut milk. Those who prefer a creamier texture use whipping or all-purpose cream. All produce the same results tweaked to their liking, so there is no right or wrong way in choosing your ingredient variations.

*For my non-Filipino followers, lasang lata means “canned” flavour. Some canned products for me have this weird taste that I can’t shake off, that it tastes like the can in which it was preserved.

Pininyahang Manok (Pineapple Chicken) Ingredients

PREP TIME 10 MINS | COOKING TIME 20 MINS | SERVES 3

INGREDIENTS

  • 3 pcs chicken whole legs, cut into 3
  • 3 garlic cloves, minced
  • 1 medium-sized carrot, peeled and sliced diagonally
  • 1 red bird’s eye chilli (optional)
  • 1 small red bell pepper, cut into thin strips
  • 1 small red onion, halved then sliced
  • 2 cups fresh (or canned) pineapple, cut into chunks**
  • 1 cup fresh (or evaporated) milk
  • 1/2 cup water
  • Handful of chopped spring onions
  • Salt and ground black pepper, to taste

**If using canned pineapples, drain and discard the syrup if you don’t want your dish to be on the sweeter side. The fresh pineapples that I used for this recipe were a bit tart which I personally loved.

METHOD

  1. Add about 2 tablespoons of cooking oil to a medium-sized pan and heat over medium-high. Sauté the minced garlic until golden brown in colour and fragrant, about 30 seconds. Then add in the onions, cooking until soft, about a further minute.
  2. Add the chicken pieces and season with salt and ground black pepper. Stir occasionally and cook until the chicken pieces are lightly browned.
  3. Lower down the heat and add the pineapple chunks and bird’s eye chilli for an extra kick of heat to the dish (optional). Stir then cover until the chicken is tender and has released its own juices, about 10 minutes. Add about half a cup of water if it gets too dry.
  4. Add the sliced carrots and bell pepper strips. Taste and adjust the flavour to your liking. If it is too sweet, add a bit more water or balance it by adding a bit of fish sauce (if it isn’t already too salty for your taste buds). Cook for a further 5 minutes.
  5. Make sure that you turn the heat down as low as you can so that your pineapple chicken is down to a very slow simmer before you add the milk in. Adding the milk when it is rapidly boiling will heat the milk too quickly and cause it to curdle and we don’t want that to happen!
  6. Leave to simmer slowly, but not bring to a boil, for a further 5 minutes before taking it off the heat. Sprinkle with spring onions and serve immediately with steamed rice. Enjoy!

Pininyahang Manok (Pineapple Chicken)

BON APPÉTIT

– Ally xx

myTaste.com

Spice-roasted Pineapple Nice Cream

Spice-roasted Pineapple Nice Cream

Hello Everyone! April is here and those who have been following my blog, or even just my social media pages (Facebook & Instagram) will know that a new month means that I get to play around with new ingredients! As the overall theme for this year is a “fruitful” one, I’m playing around with different kinds of fruit each month for 2019! For January I went nuts for Coconuts! For February it was all about Mangoes. For March they say an Apple a day keeps the doctors away! I ran a poll on Instagram stories for my followers to guess between Pineapple, Banana, and Lemon based on the set of ingredients for tonight’s post.

Of course, based on the title of this post, we all know that April with be all about Pineapples! I did mention in my previous post that I had to change what I had initially planned for tonight. Basically, I had planned for a Grilled Pineapple Oat Crumble, but I slowly realised towards the middle of last month that we’re at the peak of summer here in the Philippines, and it just made no sense whatsoever to be featuring warm/baked desserts in the heat we’re having! Thus I decided to take a cooler route for this month and beat the summer heat with this amazing Spice-roasted Pineapple Nice Cream!

Spice-roasted Pineapple Nice Cream

So what exactly is Nice Cream? Unlike most ice cream recipes, this one doesn’t require an ice cream maker/churner. The trusty food processor can transform any frozen fruits into a whipped dessert in mere minutes. Nice creams are also vegan, dairy-free, and treat-free from artificial flavours, colours, preservatives, and added sugar. Well okay, there is sugar for this particular recipe of mine that I used when making the spice-roasted pineapples, but other than that, I did not add any extra sugar to the nice cream.

Banana-based ice cream may be the original nice cream, but there are endless ways to adapt the classic recipe. Take for example, tonight’s recipe for Spice-roasted Pineapples – bananas are only really added to ensure a creamy custard-like texture, but the other fruit is the star of the show. I didn’t just want to blitz up some frozen pineapples, which is why I went a little bit extra in roasting the pineapples first in a few spices such as cinnamon, cloves, and star anise before freezing them. The result? AMAZING!

Spice-roasted Pineapple Nice Cream Ingredients

PREP TIME 20 MINS* | COOKING TIME 30 MINS | SERVES 6

*Allow for the Spice-roasted Pineapple Chunks to freeze for at least 5 hours or overnight before making the nice cream.

INGREDIENTS

For the spice-roasted pineapple

  • 1 large pineapple, peeled and cut into bite-sized chunks
  • 5 pcs whole cloves
  • 3 pcs star anise
  • 2 cinnamon sticks
  • 2 tbsp brown sugar
  • 1 & 1/2 tbsp Tequila or Vodka (optional)**

For the nice cream

  • Frozen spiced-roasted pineapple
  • Frozen sliced bananas, about 2-3 large bananas
  • 1 tbsp freshly squeezed lemon juice
  • Ginger nut biscuits (optional)***

**Almost every brand of hard liquor – bourbon, whiskey, vodka, gin and rum – is vegan. Nearly all distilled spirits are vegan except for cream-based liqueurs and products that mention honey on the label.

***I used Tesco ginger nut biscuits which are vegan.

METHOD

  1. Spice-roasted Pineapple: Preheat oven to 220C (425F or gas mark 7).
  2. Toss the pineapple, sugar, spices, and everything nice (liquor) in an oven-safe baking dish. Sorry, I could not resist not say that!
  3. Roast in the oven for about 20 minutes. Once done, set aside to completely cool down before placing them in a food-safe zip lock bag together with the peeled and sliced bananas, and into the freezer for at least 5 hours or overnight. Discard the spices! Save a couple of tablespoons of the spice-roasted pineapple in the fridge to serve together with the nice cream.

Spice-roasted Pineapple Nice Cream Process

  1. Nice Cream: Place all the ingredients for the nice cream into a food processor and let it run on the highest speed for about a few minutes until the frozen fruit turns into a loose, crumbly mass.
  2. Stop the processor and push the fruits down. Turn the processor on to high speed once again and repeat this process until you have a very smooth and silky soft nice cream.
  3. You may serve it immediately or if you want a lovely scoop-able nice cream, transfer it into a freezer-friendly container and freeze it for another hour.
  4. Serve, topped with the spice-roasted pineapple, crushed ginger nut biscuits, and enjoy!

Spice-roasted Pineapple Nice Cream

Spice-roasted Pineapple Nice Cream

By all means, feel free to get loose with this recipe and try out other fruits that you can play around with for a guilt-free vegan nice cream to stay cool this summer!

BON APPÉTIT

– Ally xx

myTaste.com

Chunky Apple Cake

Chunky Apple Cake

Hello Everyone! So I probably didn’t think this through when I was planning for my recipes for the month of March. As I’ve said many times before, yes we are definitely in the middle of summer right now here in the Philippines, and having a warm Apple Cake just doesn’t seem to fit with the temperatures that we’re currently experiencing this summer.

Not to worry though, when I caught on with the dishes that I’ve been cooking for this month, I went back and had to change some of my recipes for next month. I won’t reveal it to you guys yet so you’ll just have to wait for next Wednesday for it!

Chunky Apple Cake

Nonetheless, you can have this Chunky Apple Cake with some ice cream for a cooling element. I would’ve much preferred a simple vanilla ice cream but I had come cookies and cream flavoured ice cream sitting in the freezer that I could use to go with my cake.

I skipped the butterscotch sauce for this recipe as I still had some leftover apple pie filling sitting in the fridge from when I made my Apple Danish recipe. I used that instead to drizzle over the cakes. In addition, I also used the leftover crumb topping from that recipe to top my cake for another layer of texture.

Before we jump onto the recipe, do check out the original over on Taste of Home. Also, please read some very important comments below after the recipe before the end of tonight’s post!

Chunky Apple Cake Ingredients

PREP TIME 15 MINS | COOKING TIME 40 MINS | SERVES 6-8

INGREDIENTS

For the chunky apple cake

  • 110g unsalted butter, softened
  • 2 cups plain flour
  • 2 cups white granulated sugar
  • 2 large free-range eggs
  • 2 medium-sized (or 1 large) Red Delicious Apples, peeled and chopped
  • 1 & 1/2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp vanilla extract

For the butterscotch sauce

  • 57g unsalted butter
  • 1/2 cup brown sugar
  • 1/2 cup whipping cream

METHOD

  1. Chunky Apple Cake: Preheat oven to 180C (350F or gas mark 4). Grease a 13in x 9in baking dish with a bit of butter and set aside.
  2. Combine the plain flour, cinnamon, nutmeg, salt and baking soda in a small bowl. Mix well and set aside.
  3. In a large mixing bowl, cream the butter, white sugar, and vanilla extract. Add the eggs one at a time, beating well after each addition.
  4. Gradually add the flour mixture to the creamed mixture and mix well. The batter will be stiff. Stir in the apples until well combined. Spread the mixture onto the prepared baking dish and (optional) top the batter with the crumb topping.
  5. Bake in the oven for 40-45 minutes or until the top is lightly browned and springs back when lightly touched. Once done, cool for 30 minutes before serving.
  6. Butterscotch Sauce: Meanwhile, in a small saucepan, combine the brown sugar and butter. Cook over medium heat until the butter has melted. Gradually add the cream and bring to a slow boil, stirring constantly, about 2-3 minutes. Remove from the heat.
  7. Serving: Once the cake has cooled down, cut them into slices and serve in individual serving plates. Top with the butterscotch sauce and ice cream flavour of your choice. Enjoy!

Chunky Apple Cake

Now, I’ll be honest, the cake turned out to be quite dry, and you can probably tell from the photographs. Here are several reasons on why your cakes turn out dry and crumbly:

  1. Using too much flour. When measuring dry ingredients, gently spoon the flour mixture into a measuring cup for dry ingredients and level off with a flat spatula.
  2. Adding too little shortening/liquid. Measure liquids in a liquid-measuring cup placed on a level surface. Read the liquid measurement at eye level.
  3. Improperly mixed or undermixed. Careful mixing to evenly distribute the ingredients throughout the cake batter will give it a uniform consistency. Be careful not to overmix once the flour is added as this can cause the cake to be tough.
  4. Overbeating or using too many egg whites. Egg whites act as a drying agent. Try using less egg whites if you want to avoid a dry cake.
  5. Too much or too little sugar. Too much sugar can cause a cake to crumble when cut, while too little sugar can make a cake tough. The best cake recipes have a good balance of ingredients.
  6. Pan too big for the amount of batter. Using a pan that is too big for the amount of batter you have can cause it to overbake and become dry. The pan should be filled from half to three-fourths full.
  7. Oven temperature too high. If the temperature is to high, your cake could turn out dry. Overbaking could also be a culprit so check your cake for doneness at the lower end of the baking range.

– from Taste of Home.

I’m most definitely guilty of numbers 3, 5 and 6. I probably undermixed my batter as I creamed the butter and sugar by hand instead of using an electrical mixer (because I still have not bought one)! I also most definitely used too little sugar. I halved the portion of sugar because 2 cups scared me a lot. My Mom’s a diabetic, and because of that we’ve grown up in a household where our intolerance to sugar is quite low due to the fact that we don’t have a lot of sweet things lying around the house. When I read 2 cups of sugar from the original recipe, I felt my non-existent (yet) diabetes rise up. In addition, I definitely used a cake pan too big for the amount of batter I had, and thus lead to overbaking since I did not adjust the time it needed to bake in the oven. Silly rookie mistakes.

Chunky Apple Cake

I did end up with some leftovers, and what my Mom did was steam the cakes the next day for our mid-afternoon snack. The cakes turned out soft and moist, kind of like the texture of a sponge cake.

Anyway, I’ve kept the recipe as is, without adjusting the quantities of sugar just so that I hope for anyone who does try out this recipe, that it won’t be a flop like mine. I’m still posting this recipe anyway for me to learn from it. But to be honest, even one cup of sugar that I used for this recipe was on the verge of being too sweet for me.

BON APPÉTIT

– Ally xx

myTaste.com

Cinnamon-Apple Pork Chops

Cinnamon-Apple Pork Chops

Hello Everyone! We’re on our third Apple recipe for the month of March, which means that we’re close to yet another month flying by so quickly! I’ll keep tonight’s post short – and no it’s not because I’m pressed for time to get this post up for you guys by tonight, but rather, I believe I don’t have much of a back story to this post, nor do I have anything personal to share with you guys for this week.

Cinnamon-Apple Pork Chops

With that being said, do check out the original recipe that I followed to make these juicylicious Cinnamon-Apple Pork Chops from Taste of Home. It’s a very quick and easy autumn-inspired dish to put together for a delicious mid-week dinner! Yes I am aware that it is summer in the Philippines (where I am currently residing at), but like I’ve said in previous posts, it’s autumn somewhere around the world!

Cinnamon-Apple Pork Chops Ingredients

PREP TIME 5 MINS | COOKING TIME 15 MINS | SERVES 6

INGREDIENTS

  • 6 bone-in pork chops, about 1/2-inch thick slices
  • 2 large Red Delicious Apples, washed and wedged
  • 3 tbsp brown sugar
  • 2 tbsp unsalted butter, divided
  • 2 tbsp walnuts, roughly chopped
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt

METHOD

  1. In a small bowl, mix the brown sugar, cinnamon, nutmeg, and salt together. Set aside.
  2. In a large skillet, heat 1 tablespoon of the unsalted butter over medium heat. Add the pork chops and cook about 3-4 minutes per side or until browned. If your skillet isn’t large enough to fit all the chops at once, work in batches. Once done, remove and set aside in the oven (heat off) to keep warm.
  3. In the same skillet, add the remaining butter together with the brown sugar mixture, chopped walnuts, and wedged apples. Cook and stir until the apples are tender, about 5 minutes.
  4. Serve with the chops along with some creamy mashed potatoes and blanched green French beans on the side to complete your meal. Enjoy!

Cinnamon-Apple Pork Chops

BON APPÉTIT

– Ally xx

myTaste.com

Apple Danish

Apple Danish

Hello Everyone! My sincere apologies for last week’s post being very bland and uninformative like my recent posts from the beginning of this year. Those who have read my post last week will know the reason for the lack of depth. But moving on, I am hopfully back on track and will not disappoint for tonight’s post. I do have a little bit to say at the end of this post so make sure you read all the way to the end, for those interested/curious that is.

So I did mention in last week’s post that I’d be specifically working with Red Delicious Apples for the month because they were on sale at Rustan’s Supermarket. After doing some research, I realised that these apples are not at all recommended for the way I’m working with them, whoops!

Red Delicious Apples are crunchy in texture and mildly sweet in taste. It is apparently the world’s favourite snacking apple and shines through in cool, crisp salads. They are in season basically all year round and no suggested for pies, sauces, baking, and freezing – oops. I totally used them for baking in last week’s recipe and technically tonight’s recipe. I will use them for a sauce and for baking again for the coming recipes as well *face palm* Oh well, but to be honest, I haven’t come across any dire problems with baking or saucing Red Delicious Apples. After doing some research, Honeycrisp, Granny Smith, and Golden Delicious Apples are the best for pies, baking, and making a sauce out of them. I’ll remember this for next time!

Apple Danish Process

I probably made too much filling and crumb topping for this recipe, even though I had initially halved the recipe that I followed by Melanie Dueck over on The Recipe Critic. If you do end up with leftovers, use another pastry sheet to make more Danishes, which was what I should have done but was too impatient to thaw another sheet, or make mini Apple Crumbles out of them! I would have done the latter, but then I still have another sweet apple recipe to do to complete my month of apple for recipes and I can totally use the leftovers for it!

The only reason why I have opted for the glaze to be optional in this recipe is because I don’t have any confectioners’ sugar lying around in my pantry. If you have read my previous post (can’t remember which specific one it was), I mentioned that I have this habit of buying ingredients that I rarely use. Eventually those ingredients end up sitting on the pantry shelf until its expiration date. The same applies to confectioners’ sugar. I rarely bake nowadays, or when I do bake, I never really need to use confectioners’ sugar regularly, and so if I am just going to use it for this recipe, I have decided to leave it out for mine, but if you do happen to have it lying around, go for it! It tastes good with or without anyway! What I did instead was drizzled a bit of the juices from the apple filling on top of the baked Danishes.

Apple Danish Ingredients

PREP TIME 20 MINS | COOKING TIME 25 MINS | SERVES 8 DANISHES

INGREDIENTS

  • 2 puff pastry sheets, thawed

For the apple filling

  • 1 large Red Delicious apples, peeled and diced
  • 25g unsalted butter
  • 1/8 cup water
  • 3 tbsp white granulated sugar
  • 2 tsp cornstarch
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • Pinch of salt

For the crumb topping

  • 1/4 cup plain flour
  • 25g unsalted butter (cold), cut into little cubes
  • 2 tbsp brown sugar
  • 1/4 tsp ground cinnamon
  • Handful of roughly chopped walnuts

For the egg wash

  • 1 large free-range egg
  • 1 tbsp water

Optional: for the glaze

  • 1/4 cup confectioners’ sugar
  • 1 tbsp heavy whipping cream or milk
  • 1/8 tsp vanilla extract

METHOD

  1. Apple Filling: Combine all the apple filling ingredients together, except for the apples, in a medium-sized saucepan. Melt altogether over medium heat and bring to a boil. Boil for about 2 minutes, stirring frequently.
  2. Add the peeled and diced apples into the saucepan and bring back to a boil over medium-high heat. Cook for 5 minutes, stirring often, until the apples have softened, but still holds it shape.
  3. Remove from the heat and set aside to cool.
    Crumb Topping: Meanwhile, mix all the crumb topping ingredients in a small mixing bowl that has been chilled in the freezer for about 10 minutes.
  4. With your fingertips, quickly mix the ingredients together until it looks like rough breadcrumbs. Set aside.

Tip: Pre-chilling your mixing bowl in the freezer helps keep the butter chilled when making the crumb topping. Likewise, if your mixture is too warm, put the bowl into the freezer for 10 to 15 minutes and start again when it has chilled.

  1. Apple Danish: Preheat oven to 200C (400F or gas mark 6). Line a baking sheet with parchment paper (I used foil for mine because I only realised just as I was about to prepare my sheet that I had none left!).
  2. Unfold one thawed puff pastry sheet at a time and roll it out to about 10”x10” sheet. Use a pizza cutter to cut 16 even strips. Connect four strips together by overlapping about a half-inch and pressing it down together. Twist the strip into a ribbon and snail it around itself to create a rose-shaped pastry. Press the end down to the rest of the dough. Repeat for the remaining dough, should make at least 8 pastries.

Apple Danish Process

  1. Place the prepared pastry dough on the parchment-lined baking sheet and press the middle down. Place a spoonful of apple filling in the wells of the pastry.
  2. In a small bowl, combine the egg and water together and brush it over the pastry dough. Sprinkle the crumb topping over the tops of each Danish and then bake for about 16 to 18 minutes or until the edges are golden.
  3. Remove from the oven and leave aside to cool before glazing.
  4. Glaze (Optional): Mix all the glaze ingredients together in a small bowl then drizzle over the warm apple Danishes. Serve immediately and enjoy!

Apple Danish

This is probably not the best time to have a warm dessert in the Philippines as it’s getting hotter by the minute as the Summer season rolls in. But hey! It’s getting cooler in some parts of the world right? So this would be the perfect snack/dessert for it!

I could have probably plated these delicious Danishes a little better – but I promise that they taste absolutely amazing! Better than they actually look! The flaky and crisp pastry crust, apple pie filling, and crumb topping make them irresistible. In seconds upon placing them on the dining table for our mid-afternoon snack, they were all gone! The three of us (my Mom, my sister, and myself) even fought over who wouldn’t get a third piece since there were only 8 Danishes.

Apple Danish

Before I end tonight’s post I would also just like to say a few things. I didn’t want to say this at the beginning of this post because I didn’t want to start off negatively. I have recovered from my irritable bowel syndrome, but despite that, I haven’t been feeling in the mood to work on my blog since my recovery.

I mean it’s practically normal to have off days – we’re all human after all – but I just can’t shake off the feeling of letting my followers down and letting myself down when it comes to Amcarmen’s Kitchen. I don’t get paid for running this blog, so everything that I do for Amcarmen’s Kitchen is purely for my passion and love for food, and to be able to share it with the few followers I have is just enough for me to continue doing what I love to do.

This is a very reason why I try so hard to stay on top of everything and make sure that I have dishes and recipes lined up in advance so that I can just hit the publish button every Wednesday night without having to stress about editing photographs and writing everything up all on the upload day itself. I probably put too much pressure on myself for this, hence why the sudden lack of determination for the past week.

I know deep down that no one really cares about all this – but I just needed to get this off my chest, even if it just means that I am talking to my blog.

BON APPÉTIT

– Ally xx

myTaste.com

Apple Chicken Bake

Apple Chicken Bake

Hello Everyone! March is here which can only mean one thing for Amcarmen’s Kitchen. That’s right! A new month means a new fruit to play with and we’re all about Apples this March! More specifically we’re going to be playing around with Red Washington Apples only because they were on sale at Rustan’s Supermarket for only P28 apiece! I think they were originally priced at like P35 or something. I know it’s not much of a difference but other supermarkets have them priced at P230 or something per kilo, which is crazy!

Apple Chicken Bake

I’ll keep my introduction short tonight, as I am not feeling well today – the creative writing juices aren’t flowing at the moment, apologies for that. I didn’t want to start off my post in saying what happened, but you can read more about it at the end of the post.

Before we dive right into the recipe, please head on over to Taste of Home for the original recipe where I drew my inspiration.

Apple Chicken Bake Ingredients

PREP TIME 5 MINS* | COOKING TIME 30 MINS | SERVES 3

*Allow for up to 4-6 hours to marinate the chicken, or even better, overnight in the fridge. Remove from the fridge about an hour before baking to bring the meat back to room temperature.

INGREDIENTS

  • 3 whole chicken legs (about 1/2 kg)
  • 1 large brown onion, peeled and wedged
  • 1 large Red Washington Apple, washed and wedged
  • Freshly cracked black pepper

For the marinade

  • 5 whole cloves
  • 2-3 garlic cloves, peeled and crushed
  • 1 cinnamon bark
  • 1/3 cup Hickory BBQ sauce
  • 1/4 cup apple juice
  • 1 tbsp honey
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/4 tsp whole black peppercorns

Apple Chicken Bake Process

METHOD

  1. Combine the marinade ingredients in a small bowl. Dip the chicken whole legs into the marinade and then place skin side down into an oven-safe Pyrex dish.
  2. Pour the remaining marinade into the Pyrex dish, cover with cling wrap and then set aside in the fridge to marinate for about 4-6 hours or overnight.
  3. When ready to bake, remove from the fridge and turn the chicken legs over skin side up. Leave aside to bring to room temperature, about an hour.
  4. Preheat oven to 200C (400F or gas mark 6). Scatter the wedged apples and onions onto the Pyrex dish, and season with a touch of freshly cracked black pepper. Bake in the oven for 30 minutes.
  5. Once done, turn the heat off. Drain the sauce into a small saucepan and place the chicken back into the oven to keep warm.
  6. Bring the sauce to a boil over medium-high heat. Once boiling, add slurry of cornstarch to the sauce to thicken it. Once thickened, turn the heat off.
  7. Serve with any sides of your choice. I served mine with a side of salad with cherry tomatoes and French beans, and corn on a cob.

Apple Chicken Bake Process

Apple Chicken Bake

Before I end tonight’s post, I would just like to say that it’s been one heck of a crazy week! So busy that I haven’t even had the time to plan and cook my dishes for this month ahead of time, which is what I usually do to stay on top of things. This is one of the reasons why tonight’s post isn’t as informative as my previous posts. The reason for that being is that I’m also suffering from piercing stomach pains and an irritable bowel syndrome, quite possibly due to food poisoning. I’m confined at home and hydrating lots. Hopefully I’ll be all good in the coming days and I can get back on track with my cooking and writing by the weekend or early next week!

BON APPÉTIT

– Ally xx

myTaste.com

Mango Mochi (マンゴー餅)

Mango Mochi (マンゴー餅)

Hello Everyone! Yes, I did mention earlier in the beginning of this month that I’d be tackling my mango recipes with a Thai influence – and tonight’s recipe that is far from that.

Let me explain.

When I was planning ahead for the month, I couldn’t think of any other Thai desserts that had mangoes in them other than the infamous Thai Mango Sticky Rice. Amongst my quest to find another dessert was Mango Mochi. Hardly Thai, in fact Japanese, but this was one of the desserts that popped up under the search term “Thai Mango Desserts” and from a site titled 14 Must-try Mango Desserts and the Best Places to Find Them in Bangkok. You must be thinking FOURTEEN desserts and you had to pick the non-Thai one?

Let me explain further.

I wanted to tackle a recipe that was firstly, less complicated in terms of the number of elements that it needed to be plated. So if it had more than, well, basically one element, I set aside. Secondly, I wanted to tackle a recipe with ingredients that I already had sitting in my pantry just so that I wouldn’t have to go and buy more things just for that one recipe. This is a problem that I constantly face and am trying to eliminate. Many times too often, in the past that is, I plan for recipes that require a heck load of ingredients that I don’t usually work with, or rather don’t work with that often. So if there are any leftovers, they end up sitting in the pantry or fridge until their shelf life date and eventually end up in the waste, i.e. flour and a variety of certain spices have been my worst enemies. I used to have a shelf of expired spices that have only been touched once or twice and that made my heart ache. What I try to do now is for example, if I need to buy nutmeg for one recipe, I make sure that future recipes will need nutmeg in them just so that I can use it up before or does not end up in the waste.

Mini tangent aside, that is how I made the final decision to take a stab at Mango Mochi though evidently not a traditional Thai dessert. I had all the ingredients readily available at home; all I really needed to buy were the mangoes and mango juice. With just a few ingredients and a simple recipe to follow, you’re in for a cracker of a dessert!

Mango Mochi (マンゴー餅)

Mochi is a Japanese rice cake made of mochigome, a short-grain japonica glutinous rice that is pounded into a paste and molded into various desired shapes and sizes. In Japan, mochi is traditionally made during a labour-intensive mochi-pounding ceremony known as mochitsuki. The glutinous rice is first soaked overnight and then steamed. The steamed rice is then mashed and pounded using wooden mallets (kine) in a traditional mortar (usu). The process involves two people, one pounding and the other turning and wetting the substance (mochi). The two must keep a steady rhythm or they may accidentally injure each other with the heavy kine. After this process of pounding, the mochi can be eaten immediately or formed into various shapes, usually a sphere or a cube.

Modern mochi making is far less labour-intensive. Plain and natural mochi is prepared from glutinous rice flour that is mixed with water and them steamed, or cooked in the microwave, until it forms a sticky and opaque substance that is malleable. Other than flour and water, other ingredients can be added such as sugar for sweetness and cornstarch to prevent it from sticking to basically anything from your hands to serving containers/dishes. On top of that, other ingredients can also be added for more flavour variants, and here enters my recipe for Mango Mochi!

Mango Mochi (マンゴー餅) Ingredients

PREP TIME 20 MINS | COOKING TIME 20 MINS | MAKES 10 BALLS

INGREDIENTS

  • 1 ripe mango, peeled and cubed
  • 1 & 1/4 cup glutinous rice flour
  • 1 can (340ml) mango juice or nectar
  • 3 tbsp white granulated sugar
  • Cornstarch
  • Shredded coconut (optional)

Note: Instead of using water, I used mango juice/nectar to flavour the rice cake itself to really heighten the mango flavour in the mochi. I know Gina Mango Nectar can be super sweet, and that is why I decided to lessen the amount of sugar in the mochi dough mixture. But for the initial ratios that I used, I found that the dough did need the extra sugar as it tasted rather flour-y than mango or sweet. I’ve adjusted the sugar quantities already in this recipe.

METHOD

  1. In a heatproof, medium-sized bowl, add the mango juice/nectar and sugar together and mix until well dissolved. Add in the rice flour, half cup at a time and mix until well blended and smooth.
  2. Place the bowl into a prepared steamer and steam for about 20 minutes or until a toothpick inserted in the middle of the steamed dough comes out clean.
  3. While waiting for the dough to cook, prepare the mango for the filling. Set aside in the fridge.
  4. Once the dough is done, remove from the steamer and leave it to cool down for about 10 to 15 minutes.
  5. Generously cover you hands with cornstarch and while the dough is still warm, scoop about a heaped tablespoon and roll the dough into medium sized balls.

Tip: Rolling the balls from the dough is the tough part. It is very sticky and somewhat difficult to work with. The more cornstarch you have on your hands and use, the less it will stick to you and the dough will be easier to work with. Also, the cooler the dough, the harder the dough will be to work with.

  1. Flatten the dough ball and place a mango cube in the middle. Close the ball tightly and place on a large serving plate dusted with cornstarch. Repeat until all of the dough is used, should make approximately 10 balls, less or more depending on the size.
  2. Optional, lightly brush the balls with water and then sprinkle the shredded coconut over the top.
  3. Chill in the fridge before serving and then enjoy!

Mango Mochi (マンゴー餅)

Mochi is best enjoyed immediately, especially if you opted to coat them with shredded coconut. They can be kept in the fridge for a short period of time, I’d say less than a week. If you’ve made a large batch of them and want to keep them for longer, then freezing them in an individual sealed plastic bag is recommended. Although they can be kept in the freezer for up to a year, it may lose its flavour and softness over time or may get freezer-burned.

BON APPÉTIT

– Ally xx

myTaste.com

Yam Pla Duk Fu (ยำปลาดุกฟู) Crispy Fish with Green Mango Salad

Yam Pla Duk Fu (ยำปลาดุกฟู) Crispy Fish with Green Mango Salad

Hello Everyone! Tonight’s dish branches out from the first recipe I shared with you guys at the beginning of this month. If you haven’t been able to check that recipe out, here it is again: Som Tam Mamuang (ส้มตำมะม่วง) Green Mango Salad.

Yam Pla Duk Fu (ยำปลาดุกฟู), or in English, Crispy Fish with Green Mango Salad, is a classic and much loved Thai “drinking food” of all time. The combination of a crispy exterior with moist fish meat on the inside, paired with a spicy, tart green mango salad is truly a match made in heaven. For all my alcohol-loving Filipino family, friends, and followers out there, give the sisig a rest and opt for a lighter and maybe healthier alternative to your pulutan and pair this humble fish dish with your beer. On the flip side, don’t think that you can limit this dish just for happy hour; it is also best paired with a cup of steamed rice for a delicious lunch or dinner.

Yam Pla Duk Fu (ยำปลาดุกฟู) Crispy Fish with Green Mango Salad

Traditionally, Thai charcoal-grilled catfish (pla duk) is used to make this dish, as it is widely available on the streets of Thailand. The fish is first grilled whole. Its flesh is then fluffed (fu) into tiny cotton-like flakes, and then deep-fried until crispy and golden brown. A simple green mango salad (yam) is then served alongside the crispy fluffy fish flakes.

You can see that the ingredients and process of making this dish literally translates into its name – Yam Pla Duk Fu. Since I’m not using catfish for this recipe, nor have I really paid attention to the ‘fluffing’ of the fish meat, my rendition of this dish can simply be called Yam Pla, just Salad Fish *cheeky grin*

Yam Pla Duk Fu (ยำปลาดุกฟู) Crispy Fish with Green Mango Salad

As I did further research into this dish, many restaurants in Thailand have opted to use other variants of fish. I’ve also seen various images of the dish where a whole fish is used instead of it being fluffed into flakes. At least I know I won’t be cursed for using a fish other than the traditional Thai catfish. I did find a rather angry blog post about why people are still insistent on calling the dish by its traditional name of Yam Pla Duk Fu when ‘duk fish’ isn’t even used. So before I too get bombed about titling this post by its traditional name where it’s far from it, just note that I did this just so that I could touch on the back-story of this dish.

This dish would otherwise be named, Yam Pla (ยำปลา) Fish Salad: My Rendition of the Traditional Yam Pla Duk Fu (ยำปลาดุกฟู) Crispy Fish with Green Mango Salad. That’s one heck of a long-ass title – reminds me of the days of how Fall Out Boy used to title their songs back in the day! One of my favourites: I’m Like a Lawyer with the Way I’m Always Trying to Get You Off (Me & You).

Yam Pla Duk Fu (ยำปลาดุกฟู) Crispy Fish with Green Mango Salad Ingredients

PREP TIME 15-20 MINS | COOKING TIME 10-12 MINS | SERVES 4

INGREDIENTS

For the Green Mango Salad

  • Som Tam Mamuang (ส้มตำมะม่วง) Green Mango Salad Recipe

For the Crispy Fish

  • 2 large tilapia fish (about 700g – 800g per fish), gutted and scaled
  • Ground salt and pepper, to taste

METHOD

  1. Prepare the Green Mango Salad according to the recipe (link provided above). Set aside.
  2. Season the fish with a touch of salt and ground black pepper on both sides and fry until browned and crispy, about 5-6 minutes per side. Once done, transfer to a serving dish.
  3. Top with the Green Mango Salad and serve with steamed jasmine rice, or a cold bevy of your choice.

Tip: We usually rub about a tablespoon of turmeric powder when frying fish for added flavour. I completely forgot to pick some up when grocery shopping hence why we’ve left it out, but if you do happen to have it lying around, use it!

Yam Pla Duk Fu (ยำปลาดุกฟู) Crispy Fish with Green Mango Salad

I know the recipe says 2 tilapia fish, but in the final shots of the dish there’s only one. It’s only because we had this dish for lunch and dinner for the day and instead of frying both for lunch, we fried the other when it came to dinner time so that it’d be hot and crispy for then!

Disclaimer: Again, like in last week’s post, I do apologise to any of my Thai followers, or any who have just stumbled upon my blog, and this post in particular. I’ve seen so many variations of the spelling for Yam Pla Duk Fu and I’m not sure if I’ve picked the right one! *cheeky grin*

BON APPÉTIT

– Ally xx

myTaste.com