Mango Berry Probiotic Yoghurt Smoothie

February 3, 2022February 3, 2022 amcarmenLeave a comment

Hello Everyone! If you read my post last week, I mentioned that in the upcoming weeks ahead, I’ll be featuring recipes using Binda Valley’s Probiotic Drinking Yoghurt and/or Greek Style Yoghurt that Gourmet Direct PH sent over in mid January. Last week I shared a recipe for Peach Mango Pie Probiotic Yoghurt Smoothie Bowl and this week I’ll also be sharing another smoothie recipe.

This Mango Berry Smoothie Probiotic Yoghurt Smoothie combines the delicious flavors of a juicy sweet mango together with tangy berries in one refreshing drink. Since berries aren’t native to the Philippines (except for strawberries where you can source locally), I decided to use frozen mixed berries to make this smoothie. You can also use fresh berries for this recipe but I find that they don’t give off a vibrant colour as opposed to using frozen fruit. Also, using frozen fruit gives the smoothie a nice and thick consistency.

To be honest, I was never really a smoothie kind of person until I left for Australia for my university studies. I always cherished my sleep more than waking up early in the morning to prepare my breakfast. I leave just enough time to shower, get ready, and dash out the door, grabbing breakfast either on campus or just outside my workplace during my internship. While this worked out fine, I realised I was spending so much money for breakfast. I remember getting toast with ricotta and berries for AUD 8 (almost 300 PHP) which is like a full fancy meal here in the Philippines or 3 full fast food meals.

Not that this smoothie is any cheaper than a fast food breakfast meal, but if you’re pressed for time in the mornings, and want to eat healthier, this smoothie is perfect for a quick and on-the-go breakfast. All you need to do is add an extra 5 minutes to your morning routine!

PREP TIME 5 MINS | COOKING TIME — | SERVES 1

INGREDIENTS

1 cup Binda Valley’s Probiotic Drinking Yoghurt
1 cup mango, frozen
1 & 1/2 cups mixed berries, frozen
1 banana, peeled and cut into 1-inch pieces
1 tbsp coco syrup
Granola, to top

METHOD

Add all the ingredients, except the granola, into a blender and blend until smooth.
Transfer to a glass and top with the granola. Serve immediately and enjoy!

@amcarmenskitchen

Mango Berry Smoothie with Probiotic Yoghurt #amcarmenskitchen #healthyfood #bindavalley #tiktokeatsph #foodietokph #foodtiktok #foodtokph

♬ Stuck in the Middle – Tai Verdes

BON APPÉTIT

– Ally xx

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Peach Mango Pie Probiotic Yoghurt Smoothie Bowl

January 27, 2022January 27, 2022 amcarmen2 Comments

Hello Everyone! Last week I received a message from Gourmet Direct PH asking if they could deliver some yoghurt by Binda Valley to me to use in my recipes, to which I said yes to since I also collaborated with them last year when they sent Nuttelex products over to create recipes for the holiday season. I was actually very surprised by their generosity as I did not expect to receive 2 bottles of Probiotic Drinking Yoghurt (1 kg each), 1 tub (1 kg) of Natural Greek Style Yoghurt, and 1 tub (1 kg) of Vanilla Greek Style Yoghurt, all worth P1,560.00 in total. So expect to see some yoghurt-centered recipes over the next few weeks on Amcarmen’s Kitchen.

Tonight, I will be sharing a recipe using the Probiotic Drinking Yoghurt. While you can enjoy it as a drink on its own, you can also use it in your baking, add it to your cereal for breakfast, or in my case, use it as a base for a delicious smoothie! Binda Valley’s Probiotic Yoghurt is made from 100% Australian ingredients – the freshest milk to give it its deliciously rich and creamy texture. In addition, Probiotic Yoghurt also contains a lot of vitamins and minerals to promote a healthy digestive system.

The idea behind the flavour of this smoothie bowl is inspired by Jollibee’s famous Peach Mango Pie. You’ve got the sweet peach and juicy mango blended together with some cinnamon and nutmeg for that pie flavour, and topped with granola for the crusty pie texture to complete it. Unlike a deep fried pie pocket, this smoothie bowl is rich in protein, vitamins, and minerals.

This Peach Mango Pie Probiotic Yoghurt Smoothie Bowl is the perfect weekend breakfast bowl to jumpstart your day in the morning or to cool off with after an afternoon workout. It’s also a healthier option to satisfy your sweet tooth at night. You can get creative with the toppings as well by adding things like assorted fruits, nuts, seeds, and granola to name a few. Since peaches aren’t native to the Philippines, I decided to use canned peaches that I froze in the freezer overnight before making this smoothie bowl. But if you’re living in a country where fresh peaches are available locally and in season, then it’s best to buy them fresh and freeze them yourself. It’s important to use frozen fruit for this smoothie so that you get a nice and thick consistency.

PREP TIME 5 MINS | COOKING TIME — | SERVES 1

INGREDIENTS

1 cup Binda Valley’s Probiotic Drinking Yoghurt
1 cup mango, frozen
1 cup peaches, frozen
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg

For the toppings

Banana slices
Black sesame seeds
Canned peaches, sliced
Desiccated coconut
Fresh mango, cubed
Granola

METHOD

Add all the ingredients for the smoothie into a blender and blend until smooth.
Transfer to a bowl and top with your choice of assorted fruits, nuts, seeds, and granola. Serve immediately and enjoy!

I’m also contributing this recipe to an open collaboration on Instagram (not run by me) called No Flame, No Fire Recipes where we basically have to share recipes that do not require to be cooked. The collaboration started today and runs until Saturday hence why I posted this recipe today, Thursday, instead of my usual Wednesday night schedule.

To get your hands on Binda Valley Fresh Yoghurt and Probiotic Yoghurt Drink or inquiries, you may head to their IG: @gourmetdirectph, FB: Gourmet Direct Philippines, or their website on http://www.gourmetdirect.ph.

@amcarmenskitchen

Peach Mango Pie Probiotic Yoghurt Smoothie Bowl #amcarmenskitchen #healthyfood #bindavalley #tiktokeatsph #foodietokph #foodtiktok #foodtokph

♬ Tea Time – Steve Mushrush & Klaus-Lothar Dietrich & Rolf Kersting

BON APPÉTIT

– Ally xx

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Num Ansom Chek (Rolled Banana Rice Cake)

February 24, 2021February 24, 2021 amcarmenLeave a comment

Hello Everyone! February flew by in just the blink of an eye, and before we know it, in a couple of days it’ll be March already! This also means that this will be the last Cambodian recipe that I will be sharing on my blog, for now. There are still so many wonderful recipes that the country has to offer, and maybe one day I’ll revisit the cuisine and discover more dishes that’ll take a liking to my tastebuds.

For our last Cambodian cuisine, I’ll be sharing a popular street snack that is sold across the country, known as Num Ansom Chek, or in English, Rolled Banana Rice Cake. It is a traditional Cambodian snack that is low fat, healthy, and easy to make as it only requires a few ingredients to put together. In many Cambodian snacks, banana is used because of its abundance in the tropical region, and its ritual value. Of course, it is also delicious and sweet!

Other than bananas, this snack also includes sticky rice and grated coconut. Sometimes, jackfruit is also added, but since I’m not a huge fan of jackfruit, I’ve replaced them with strips of mango instead. You may also add red mung beans or black beans and it can also be sweetened with palm sugar if desired. All of this is then carefully rolled and enclosed in a banana leaf. The resulting cylindrical-shaped snack is then steamed until tender and fragrant.

In Cambodia, this sweet delicacy is traditionally prepared for important celebrations such as Cambodian New Year and the religious festival Pchum Ben (Festival of Souls). With a culture that is heavily influenced by Hinduism and Buddhism, during a festival, it is common practice to offer food to the monks at the temple, and the ghosts of our ancestors, relatives, and friends. One of the foods that they offer is Num Ansom Chek because of their ability to be kept for days without being spoiled. This is due to them being wrapped and steamed in banana leaves.

Before we dive into tonight’s recipe, please take the time to check out the original where I drew my inspiration from over on Vanier Culinary by Thun-Carl Sieu.

PREP TIME 30 MINS* | COOKING TIME 1 HOUR | MAKES 6 ROLLS

*Allow for 6 hours to overnight to soak the glutinous rice.

INGREDIENTS

3 ripe bananas
1 ripe mango (optional)
1 & 1/2 cups sweet glutinous rice, soaked for at least 6 hours or overnight
3/4 cup freshly grated coconut
Salt, to taste

Banana leaves, 6 of about 15cm x 20cm pieces

METHOD

Drain the water from the soaked rice and mix the grated coconut in with the rice.
Peel and cut the bananas in half and sprinkle a touch of salt over them.
Take a piece of banana leaf and place a small portion of the rice and coconut mixture in a horizontal line along the longer side of the banana leaf. Place a banana half in the centre of the rice and strips of ripe mango if you wish. Top the fruits with more rice, there should be enough to fully surround them.

Roll the banana leaf tightly around the rice to form a log and fold both edges in to seal. Make sure that the leaf is not loose so that the mixture can use it as a mold. Use string to secure the banana leaf wrapping if needed. Repeat until all of the bananas have been wrapped.
Stack the rolls in a steamer and steam over boiling water for about 60 minutes.
Once done, allow to cool slightly before unwrapping and serving. Enjoy!

BON APPÉTIT

– Ally xx

Black Sticky Rice with Grilled Mango & Blue Coconut Sauce

September 30, 2020 amcarmenLeave a comment

The combination of mango and black sticky rice is fairly common in Thailand. Black sticky rice, a delicious whole-grain alternative to white rice, is purplish black in colour and has a chewy texture. It is naturally sweet, contains fibre, and is loaded with antioxidants, which makes this dessert all the more healthy and guilt-free to eat!

The black sticky rice is served alongside sliced mango, and a sauce of sweet and salty coconut milk is usually added. I had initially decided to purée the mango, but when I took a photo of the final plate up, I wasn’t happy with how it aesthetically turned out. So the following week, I thought of serving it with fresh mango on the side. It wasn’t until an idea popped into mind when I thought back to my Grilled Pineapple Dessert – I thought, why not grill the mango to further enhance its flavour?

Before we dive into tonight’s recipe, please take the time to check out the original recipe where I drew my inspiration from over on Breakfast With Flowers by Katja. This was where I took the inspiration from into making the coconut sauce for this dish blue by simmering and steeping dried butterfly pea flowers in the coconut milk.

PREP TIME 10 MINS* | COOKING TIME 45 MINS | SERVES 6

* Plus 4 hours (or overnight) to soak the rice

INGREDIENTS

For the black sticky rice

2 cups black glutinous rice, pre-soaked
4 & 1/2 cups water
Pinch of salt

For the blue coconut sauce

200ml coconut milk
1 tbsp loose dried butterfly pea flowers
2 tbsp white granulated sugar
1/2 tsp salt

To serve with

Grilled Mango
Shredded fresh coconut
Cornflakes (optional)

METHOD

Black Sticky Rice: Wash the black glutinous soaked rice well in several changes of cold water and then drain thoroughly.
Place the rice together with the 4 & 1/2 cups of water and salt in a rice cooker. Let it work its magic. Optional: If available, you can cook the rice with a pandan leaf for fragrance.
Alternatively, you may use a heavy pot with a tight-fitting lid. Bring to a vigorous boil over high heat. Cover, then reduce heat to maintain a gentle simmer and cook until the rice is tender (but still a little chewy in the center) and the liquid is absorbed, about 45 to 50 minutes. Remove from heat and let it stand, covered, for 10 minutes.
Blue Coconut Sauce: While the rice is cooking prepare your coconut sauce. Add the dried butterfly pea flowers to a small saucepan together with the coconut milk, sugar, and salt.
Gently heat on medium-low for about 10 minutes or until you get the hue of blue that you want infused into the coconut milk.
Once done, remove from the heat and strain out the butterfly pea flowers. Press on the flowers to extract more colour out of them.
Serve the black sticky rice together with grilled mango, and shredded fresh coconut. Top the rice with the blue coconut sauce and sprinkle with some crushed cornflakes for that extra added crunch. Enjoy as a warm dessert!

BON APPÉTIT

– Ally xx

Dark Chocolate Açaí Tahini Tart with Mixed Fruit Mountain

August 18, 2019 amcarmenLeave a comment

Indulgences can be sinful and healthy. A mixture of sweet, bitter and salty goodness combined into what may seem to be regular dark chocolate tart, is sure to give your guests a delicious and tantalising surprise.

PREP TIME 25 MINS | COOKING TIME 10 MINS | SERVES 6-8

INGREDIENTS

For the crust

2 packets of Oreos
2 tbsp tahini
2 tbsp unsalted butter OR 4 tbsp coconut oil
Pinch of Himalayan salt

For the filling

340g dark chocolate (70%)
1/2 cup whipped cream OR coconut cream
1/2 cup fresh or frozen açaí berries*, blended
1/4 cup maple syrup (optional)
2 tbsp unsalted butter OR 4 tbsp coconut oil
1 tbsp vanilla essence
Pinch of Himalayan salt

* If using frozen açaí berries, thaw first before blending.

Tip: Switch out the butter for coconut oil and whipped cream for coconut cream to easily make this tart vegan and dairy-free friendly. Use vegan-friendly maple syrup or other substitute sweeteners, and of course a vegan biscuit/cookie base. Also, while most dark chocolate brands are vegan-friendly, it’s best to check for those that do/do not contain any whey or dairy in them.

METHOD

Crust: Preheat oven to 180C.
Blend the Oreos, unsalted butter, Himalayan salt, and tahini together in a food processor.
Transfer the blended mixture to a 10” tart tray and bake for 10 minutes. Once done, set aside to cool before filling the tart.
Filling: Heat dark chocolate, unsalted butter, whipped cream, and maple syrup in a saucepan at a low to medium flame until melted and well combined.
Once melted, mix in the vanilla essence, blended açaí berries, and salt.
Take off the heat and then pour into the crust.
Even out filling and chill in the fridge overnight to set.
Finishing: Top with fruits of your choice to add freshness and volume to your tart. In this case, I used a medley of mangoes, kiwis, blueberries, and cherries. Serve and enjoy!

PS: Ally here! Before we end tonights post, please read this article on the Goddess behind Fuel’d, who is none other than Shaza!

BON APPÉTIT

– Shazrinah Shazali

Mango Mochi (マンゴー餅)

February 27, 2019 amcarmenLeave a comment

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!

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!

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

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.
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.
While waiting for the dough to cook, prepare the mango for the filling. Set aside in the fridge.
Once the dough is done, remove from the steamer and leave it to cool down for about 10 to 15 minutes.
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.

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.
Optional, lightly brush the balls with water and then sprinkle the shredded coconut over the top.
Chill in the fridge before serving and then enjoy!

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

Khao Neoo Mamuang (ข้าวเหนียวมะม่วง) Mango Sticky Rice

February 13, 2019February 13, 2019 amcarmenLeave a comment

Hello Everyone! Yes, besides sharing mango recipes on the blog for the month, I’ll also be tackling the fruit with a Thai influence. I mentioned in my post last week that Thai food is one of the many favourite cuisines that I enjoy – and let’s be honest here – I’m in the middle of satisfying my insane cravings for it!

Mango Sticky Rice is a traditional Thai dessert where the main ingredients needed are sticky glutinous rice, canned or fresh coconut milk, palm sugar, and mangoes. Although this dessert originated in Thailand, it is highly consumed throughout the Indo-China region of Southeast Asia such as Laos, Cambodia, and Vietnam. Mango Sticky Rice is usually only eaten during the peak mango season, which is during the summer months of April and May. Notable shops in Bangkok famous for their Mango Sticky Rice will only sell this dessert for 4 months per year from February to June.

I can’t remember if the first time I had this dish was during a trip to Bangkok way back when, or at a Thai restaurant when I was still in Brunei – but nonetheless, I remember my Aunt (who is Thai) teaching me how to make this dish a couple of years back. At that time I wasn’t interested in cooking or food, so I didn’t realise then how easy it was to put this dish together and that is really only required the pantry essentials to make. Aside from having to get the mangoes from the market when I wanted to make this dish, I already had sugar, peanuts, coconut milk, and sticky rice at home.

To prepare the dish, the glutinous rice is first soaked in water and then cooked by steaming, or cooked in a rice cooker. I cooked mine over a gas stove together with the sugar and kept a very close eye on it. The coconut milk is heated, without boiling, separately with salt and then added to the cooked glutinous rice to flavour it. Mangoes are then peeled and sliced to serve with the rice, and smothered in more salted coconut milk. The result is just heavenly! If you’re a mango lover like me, then you’re definitely going to fall in love with this exotic Thai dessert.

Disclaimer: 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 Khao Neoo Mamuang and I’m not sure if I’ve picked the right one! *cheeky grin*

PREP TIME 1 HOUR | COOKING TIME 30 MINS | SERVES 4-6

INGREDIENTS

2 ripe mangoes, peeled and sliced
1 cup sticky glutinous rice
2 cups water
1/2 cup coconut milk (fresh, canned, or frozen)
2 tbsp white granulated sugar
1/2 tsp salt
Roasted peanuts, roughly chopped to garnish

METHOD

Sticky Glutinous Rice: Rinse the sticky glutinous rice and then leave to soak for about an hour. Drain was ready to use.
Transfer the rice to a medium-sized non-stick cooking pot together with the 2 cups of water and the sugar. Bring to a slow simmer over low heat, partially covered with a lid (to leave room for steam to escape).
Once simmering, leave to cook for a further 20 minutes or until the water has been absorbed by the rice. Turn the heat off, but leave the rice in the pot with the lid on tight. Allow it to sit for a further 5 to 10 minutes.
Salted Coconut Sauce: While the rice is cooking away, prepare the salted coconut sauce by adding the coconut milk to a small saucepan together with the salt. Bring to a slow simmer over low heat, about 10 minutes. It is important to heat it slowly to avoid curdling the coconut milk. This happens when it is heated too quickly.
Once done, turn the heat off and set aside. If your rice is already done at this point, then add half of the salted coconut sauce to the rice and give it a good mix. Set aside the other half of the sauce for later.

Tips: Experiment with naturally flavouring the sticky rice for another dept of flavour. I used juices from pandan leaves and ube (purple yam) when tackling this recipe. All you have to do is add these flavourings together before cooking the rice.

Shape the sticky rice into logs and place on a serving plate. Top the rice logs with a slice of ripe mango and roasted peanuts.
Drizzle with the remaining salted coconut sauce or use for dipping.
Serve and enjoy while warm!

Mango Sticky Rice is usually served differently with one big serving of rice and mango slices on the side. I decided to plate mine up differently after stumbling upon an Instagram post of Mango Sticky Rice “Sushi” hence why they look like nigiri!

BON APPÉTIT

– Ally xx

Som Tam Mamuang (ส้มตำมะม่วง) Green Mango Salad

February 6, 2019 amcarmen1 Comment

Hello Everyone and welcome to an all new theme on Amcarmen’s Kitchen for the month of February! Well okay, it’s not exactly a new theme, but more like we get to play around with a new fruit for this month! In my very first post for the year I mentioned that it’s going to be a FRUITFUL year on the blog. Last month we went nuts for Coconuts and now we’re moving onto Mangoes!

From what I know, mango season here in the Philippines isn’t until March but you can already spot an abundance of mangoes at the markets for a reasonable price (well they are cheaper than a couple of months ago when they weren’t in season), and since they’re here early, I’ve been non-stop playing around with them for the dishes that I will be sharing with you guys over the next couple of weeks.

Also, just to note, I’m going to stray away from Filipino food for a while since I’ve been sharing dishes from that cuisine for the past 4 months on the blog ever since I’ve been back here. It’s not that I have anything against it (quite the opposite actually), it’s just that I want to continue exploring and enhancing my skills and techniques in other cuisines. Amcarmen’s Kitchen is afterall, A Third Culture Foodie.

Thai food is one of the many favourite cuisines that I enjoy. It is also a cuisine that I’m constantly craving for from time to time, whether it’s heading to my favourite Thai restaurant or cooking up a Thai storm in the kitchen. I think my tolerance for spice was developed from this cuisine, though I am definitely not at their level of tolerance. Every time I order a Thai dish, I keep forgetting to tell the waiter to make it “less spicy” or to only add 1 chilli. I then end up tearing up, sniffling endlessly and needing to extinguish my mouth, followed by fiery trips to the bathroom after. I remember when I used to have Som Tam everyday for lunch from a food stall during events that I worked and forgot to tell the lady to make it less spicy – she ended up adding 10-15 pieces of chillies into the dish. The following day, I asked her to make it less spicy, but for them less spicy was still about 5-6 chillies in. I ended up having to tell her to only add 1 chilli the day after that and she looked at me weirdly.

Even though there are many recipes online that you can follow, I’ve had the opportunity to be taught by my Thai Aunt, and also learnt a few dishes from Chef Sujet Saenkham of Spice I Am, Australia, who I met last year in Brunei during an event I worked for the Thailand Grand Fair. Tonight’s dish is one I learnt from him, but I’ve replaced the green papaya for green mango instead. Note that, it’s not so much about how green the mango is – as long as it’s sour!

PREP TIME 15-20 MINS | COOKING TIME — | SERVES 4-6

INGREDIENTS

2 green mangoes, peeled and julienned
3 pcs long green beans, cut into 1-inch long stalks
2-3 red bird’s eye chillies, seeds in and roughly chopped (more if you want a spicier kick to your palette)
2 small tomatoes, roughly chopped
1 garlic clove, roughly chopped
1 small red onion, roughly chopped
2 tbsp dried salted shrimp
2 tbsp roasted peanuts
1 & 1/2 tbsp fish sauce
1 & 1/2 tbsp fresh lime or lemon juice
1 tbsp palm sugar
Spring Onions, to garnish

METHOD

Lightly crush the garlic and chillies large and deep mortar and pestle.
Add the dried salted shrimp together with the long green beans. Pound a few times to slightly bruise the beans. Add in the roasted peanuts and lightly crush.
Next, add in the fish sauce, lime/lemon juice, and palm sugar. Lightly grind until the sugar has dissolved into the mixture.

Tip: At this point, taste the mixture to see if the balance of flavours is to your liking. Add more fish sauce if it needs more salt, or add more lime juice if it needs more acidity. Add more palm sugar if the other flavours are too overpowering. Want more spice? Crush more chillies!

Add in the chopped tomatoes and lightly crush to bruise them a bit, followed by the julienned green mango and softly pound. Use a spoon to mix all the ingredients around while pounding. Be careful as to not over pound, grind, or crush the ingredients.
Garnish with a spring onion and serve as a main or side dish. Enjoy!

BON APPÉTIT

– Ally xx

Big Breakfast Bilao

December 23, 2018 amcarmenLeave a comment

Hello Everyone! Only 2 more days to Christmas and just one more sleep until Noche Buena! I know it’s only a Sunday but I would just like to share a Christmas Special with everyone for a Christmas morning breakfast idea for the table.

I first came across a small single serving of a ‘Breakfast Bilao’ while scrolling through the world of Instagram and then an idea clicked into mind. What if I went BIG with the idea of a Breakfast Bilao? From there I also added a small twist to it, based on creative presentation that I drew inspiration from a couple that I have been following on Instagram for about 3 years now known as @symmetrybreakfast. If you haven’t heard of them before, please do take the time to check out their beautiful feed and give them a follow! (Not sponsored) *cheeky grin* Anyway, I know my Breakfast Bilao may seem very far away from being precisely symmetrical, but that’s where I drew my inspiration from.

So what is a bilao? Well traditionally it is used in the Philippines for winnowing rice, tossing and turning the grains for the purpose of removing unwanted particles such as dirt and small stones. These days, you’re more likely to see a bilao used as a food container lined with banana leaves where food is arranged.

Of course, feel free to get even more creative with your own version of a Breakfast Bilao – the combinations are endless! I put my Breakfast Bilao together after our weekly market day with freshly bought ingredients, but you can most definitely also whip this up with leftover ingredients lying around in your fridge or pantry.

PREP TIME 20-30 MINS | COOKING TIME 30-45 MINS | SERVES 4

INGREDIENTS

For the corned beef

250g fresh corned beef
2-3 garlic cloves, minced
1 small potato, diced
1 small red onion, halved and sliced
Ground salt and pepper, to taste

For the eggplant omelette

2 medium-sized Lebanese eggplants
2 large free range eggs
Ground salt and pepper, to taste

For the garlic fried rice

3 cups of day old cooked rice
3-4 cloves garlic, minced
Ground salt and pepper, to taste

For the lato salad

1/2 kg green caviar seaweed (lato)
2 salted eggs, cooked and roughly chopped
2 tomatoes, roughly chopped
Fish sauce, to taste
Fresh calamansi juice, to taste
Freshly ground black pepper, to taste

2 large free range eggs
2 pcs dried salted fish (tuyo)
2 pcs smoked salted fish (tinapang tuyo)
1 bunch lady fingers (okra), rinsed and trimmed
Assorted longganisa (I used Vigan and sliced tocino longganisa)
Assorted fruits such as mangoes and oranges

Condiments

Dark soy sauce with calamansi
Spicy vinegar with fresh chillies, garlic, and peppercorns
Sweet chilli sauce

Banana leaves

METHOD

Get ready for some more one-pan action!

Preheat oven to 90C (190F) just hot enough to keep each element of the dish warm as we work through each one of them individually.
Prepare the banana leaves by wiping them down with a damp cloth. Quickly pass them over an open flame to make the leaves soft and pliable so that they are easier to work with. Arrange them over the top of your bilao and set aside.
Eggplant Omelette: Grill the eggplants until the colour of skin turns almost black. Let the eggplants cool for a while before peeling off the skin. Set aside.
While waiting for the eggplants to cool down, you can prepare the condiments for your dish.
Crack one egg per grilled eggplant into a deep dish and beat. Add the eggplant to the beaten egg mixture and flatten using a fork.
Heat a large frying pan over medium-high heat with about a tablespoon of oil. Pour the egg mixture together with the eggplant into the pan and fry for about 4 to 5 minutes per side. Once done, place on a heat-proof plate and set aside in the oven.
Fried Egg: Pour and heat a little bit of oil if needed in the same frying pan. Crack the eggs gently into the pan to keep the yolks intact. Don’t overcrowd the pan, so if needed, fry the eggs in batches.
Cook until the tops of the whites are set, but the yolk is still runny. Browned and crispy on the edges with a golden liquidy yolk is how I like my fried eggs! Transfer to a heat-proof plate and set aside in the oven.
Tinapa & Tuyo: In the same pan once again, add a little bit more oil if needed. Heat until the oil is hot, but not smoking. Place the dried fish into the pan and fry until its scales are crisp and start separating from each other, about 2 to 3 minutes per side.
Remove from the heat and transfer to a heat-proof plate lined with a paper towel to soak up any excess oils. Set aside in the oven.
Longganisa: Wipe down the pan with a kitchen towel tissue and place the longganisa in the pan. Add about a quarter cup of water to the pan and bring to a boil. Roll and flip the longganisa occasionally and continue to boil until the water in the pan evaporates.
When the water has fully evaporated, let the longganisa fry in its own oil. Continue to fry the longganisa for about 5 minutes while constantly rolling or flipping them around to cook evenly on all sides.
When the longganisa is slightly crisp on the outside, it’s done! Set aside on a heat-proof plate lined with a paper towel to absorb any excess oil. Place in the oven to keep warm.
Corned Beef: Wipe down the same pan, and add about a tablespoon of oil. Sauté the minced garlic until fragrant and golden brown, about 30 seconds. Add in the onions and cook until soft for about 1 minute before adding in the corned beef.
Continue to cook for 5 to 6 minutes, seasoning with a touch of fragrant and golden brown, about 30 seconds. Add in the diced potatoes and cook further until the potatoes are soft, about 2 to 3 minutes. Once done, place in a small heat-proof bowl and set aside in the oven.
Garlic Fried Rice: Wipe down the pan once again and heat about a tablespoon of oil. Add the minced garlic and sauté until fragrant and golden brown, about 30 seconds.
Add the cooked rice and season with salt and ground pepper to taste. Give it a good mix and continue mixing for about 4-5 minutes to avoid the rice sticking to the bottom of the pan and burning. Turn the heat off and cover to keep warm.
Lato Salad: In a large bowl, combine the tomatoes, salted egg, and lato.
Toss through the fish sauce, calamansi juice, and season with freshly ground black pepper. Adjust to your liking. Set aside for at least 10 minutes before serving.
Okra: In a small saucepan, combine water, okra, and season with a touch of salt. Bring to a boil over high heat. Once boiling, leave the okra to cook for 3 to 4 minutes, or until tender. Drain and set aside.
Plate Up: Remove all the cooked elements from the oven and plate up accordingly – feel free to get creative with your plating. As I mentioned above, I drew my inspiration from @symmetrybreakfast eventhough it’s not a clean-cut symmetrical. Serve with coffee or any hot beverage of your choice and there you have it!

Note: You may end up having this Breakfast Bilao for brunch (depending on what time you get up in the morning) as it may take a while to whip together.

Now, I also know that this is hardly festive or Christmassy for a Christmas special, but I had whipped this up a few weeks back and I really wanted to share this with everyone. I didn’t want it to go into my archive file of recipes that may (will) never get posted because it does not suit with theme. Since we’re still all about Breakfast until the end of the year, why not? Maybe you can whip this up for a delightful Christmas morning while the kids are busy opening their gifts. If you don’t have kids, then make it for yourself!

I’ll see everyone again on Christmas Day with the last recipe for the year so stay tuned for that. Hint: Christmas/Simbang Gabi would not be complete without the recipe I’ll be sharing on Wednesday!

For now, I would like to wish my family, friends, visitors, and loyal followers of Amcarmen’s Kitchen a very Merry Christmas!

BON APPÉTIT

– Ally xx

Mango Pudding with Coconut Sago

August 29, 2018 amcarmenLeave a comment

Happy Auguest everyone! I’m back for my fourth year running, and I’ll be taking over Amcarmen’s Kitchen with two South-East Asian inspired breakfast recipes this week. For once, Allison has chosen a theme that I could easily get on board with (those of you who suffered through 2016’s vegan Auguest with me know my pain). But thanks to my mom I have been a professional breakfast-eater since 1991, so trust me when I say that THIS is my area of expertise! If you don’t believe me, ask the former breakfast-skippers at my office who were inspired by my morning meals 😉

The great thing about breakfast is that it can be whatever you want it to be: simple or complex, savoury or sweet, hot or cold, vegan food or normal people food… I could go on. So for today’s recipe I’ll be sharing one of my favourite breakfasts to eat during summer weekdays, though it can be enjoyed at any time of the year. I like to prepare this on Sunday so that I (and my boyfriend/colleagues/innocent bystanders) stay safe from my hangriness for the rest of the week.

Throwing it back to 2016 with a vegan (you heard me!) recipe where we start out with…

Boiling coconut milk.

Classic.

PREP TIME 1 HOUR | COOKING TIME — | SERVES 6

INGREDIENTS

1 cup fresh mango, finely diced
1 can lychees drained, reserve syrup

For the Mango Pudding

2 cups coconut milk
2 cups frozen mango
1/4 cup reserved lychee syrup
2 tsp agar agar powder (check your local Asian supermarket)

For the Coconut Sago

2 & 1/2 cups coconut milk
1/2 cup reserved lychee syrup
1/2 cup tapioca pearls (sago)
1 tsp vanilla
Pinch of salt

Optional

Coconut flakes
Fresh Mango chunks

METHOD

Set aside 6 lychees to garnish. Chop remaining lychees into smaller pieces. Divide chopped mango and lychee between 6 glasses or containers. Set aside.
Mango Pudding: Purée 2 cups frozen mango with 1/4 cup reserved lychee syrup until smooth.
On medium heat in a sauce pan, combine agar agar powder and 2 cups coconut milk, stirring until the mixture boils.
Remove pan from stovetop and stir in the mango purée, making sure the mixture is well combined.
Divide mixture between the 6 glasses, carefully pouring to cover the fruit chunks. Place in refrigerator to set while making the coconut sago.
Coconut Sago: Combine all the ingredients in a sauce pan over low heat, stirring constantly until tapioca pearls have absorbed most of the liquid and doubled in size – approximately half an hour, depending on your stove.
Take the mango pudding out from the fridge and spoon the tapioca into each glass, then top with the remaining whole lychees, and optional coconut flakes and mango chunks.
Serve immediately if you’d like it warm, or return to the fridge to chill for at least an hour for a more summer-appropriate dish!