Halo-Halo Cheesecake

Halo-Halo Cheesecake

Hello Everyone! Yes, I am aware that it has only been two days since my last post (I post a new recipe every Wednesday night), but today, the 16th of April 2021 is a very special day because:

AMCARMEN’S KITCHEN TURNS SEVEN!

I know I’ve told this story countless times, every year I think if I’m not mistaken, but this is really more for my new followers and new friends I’ve made in the past year, or even just those who happen to stumble upon this post while searching for recipes or inspiration.

Long before I started Amcarmen’s Kitchen, I was already posting my kitchen adventures on my personal Facebook page when I left for university back in 2011. I started it as a way to document the food that I was eating, you know, being a 19 year old girl who left home with zero experience in cooking. Honestly, the food I was making, super cringe-worthy, but nevertheless, I’m glad I did that because it’s always great to look back and compare yourself to where you are now, especially during times like this. If you want to read more about my journey leading up to when I first started this blog, you can read all about it here: My Kitchen Journey.

Fast forward from 2011 to 2014, I started Amcarmen’s Kitchen exactly seven years ago today, on April 16 of 2014; it was a fine Wednesday afternoon during my fourth year of university. It was the Easter holidays and I had zero willpower to tackle the mountain of assignments I had to complete before the holidays were over. Instead, I decided to explore the world of wordpress, and before I knew it, Amcarmen’s Kitchen (formerly known then as Kitchen Headquarters) was born.

Halo-Halo Cheesecake

To celebrate today’s occasion, as per tradition on my blog every year, I’ve baked a cheesecake inspired by a very popular dessert here in the Philippines known as Halo-Halo. The word, directly translated actually means ‘mix-mix’ in English, and is essentially a mixture of, but not limited to, crushed ice, evaporated milk or condensed milk, and various ingredients including, ube, sweetened beans, coconut strips, sago, gulaman (agar), pinipig rice, boiled taro or soft yams in cubes, fruit slices, flan, and topped with a scoop of ube ice cream. Though popular all year round, it’s most especially enjoyed during the hot summer days.

I came across the idea of translating this dessert into a cheesecake about a year and a half ago during a work event. A few colleagues of mine and myself took a short break from event rehearsals and stumbled upon a coffee and cakes corner in the lobby of the hotel we were at. While they were ordering coffee, I spotted a Halo-Halo Cheesecake on their cake shelf and was immediately wowed by such an ingenious idea! I unfortunately did not order a slice at that time, only because I was contemplating on whether I should, or shouldn’t (it was a bit pricey think), but when I finally made the decision to order a slice, on a different day, the day of the actual event, they didn’t have any left, or didn’t make a batch that day. So as Amcarmen’s Kitchen’s anniversary drew near, I knew that that was the cake that I was going to make for this special occasion!

Halo-Halo Cheesecake Ingredients

PREP TIME 15 MINS | COOKING TIME 1 HOUR 20 MINS | SERVES 8-10

INGREDIENTS

For the cheesecake mixture

  • 675g (3 packs) cream cheese, softened
  • 250ml all purpose cream, at room temperature
  • 3 large free-range eggs, at room temperature
  • 3/4 cup white granulated sugar
  • 3 tbsp ube jam
  • 1 tsp ube extract
  • 1 tsp vanilla extract

For the crumb base

  • 200g Lotus Biscoff biscuits, crushed
  • 75g unsalted butter, melted
  • 1/2 tsp salt

For the toppings

  • Fresh coconut meat strips
  • Leche flan
  • Nata de coco, red and green
  • Pinipig, lightly toasted
  • Sweetened red beans
  • Sweetened saba bananas
  • Sweetened white beans

METHOD

  1. Preheat oven to 130C (250F or gas mark 1).
  2. Prepare your spring-form pan (about 8” in diameter) and line the bottom and inside with parchment paper, and the outer with aluminium foil. Lightly grease the bottom and sides with a touch of unsalted butter.
  3. Crumb Base: Add the crushed Lotus Biscoff biscuits, salt, and melted butter together in a small mixing bowl. Mix together until well combined.
  4. Press the crumb into the base of your prepared spring-form pan. Set aside in the fridge for about 15 minutes to set while you prepare your cheesecake mixture.
  5. Cheesecake Mixture: Using an electric mixer fitted with a beater attachment, beat, on medium speed, the cream cheese and sugar together in a large bowl until smooth.
  6. With the mixer running, add in the eggs, all purpose cream, and vanilla extract. Mix for a further 2 minutes.
  7. Separate one third of the mixture into another mixing bowl. Add the ube jam and ube extract to the cheesecake mixture and slowly beat until combined.
  8. Pour the ube cheesecake mixture into the prepared spring-form pan, evenly covering the biscuit base. Bake in the oven for about 20 minutes, or until just set.
  9. Once set, remove from the oven and then pour the remaining cheesecake mixture into the spring-form pan. Continue to bake in the oven for another 45 – 50 minutes, or until set.
  10. Remove from the oven and let it cool down completely in its pan before placing it into the refrigerator overnight.
  11. Assemble: Decorate as you wish and serve chilled. Enjoy!

Halo-Halo Cheesecake

As always, before I end tonight’s post, I just want to say a special thank you to my Mom. She was the one who patiently taught me how to cook my favourite dishes when I was growing up. She was my #1 supporter. I lost her in September 2019 due to a fatal stroke which was caused by a sudden rupture of a vein in her brain, but before all that she had underlying illnesses such as diabetes, high blood pressure, and chronic kidney disease. One of the main reasons why I drastically cut out meat such as beef and pork from my diet and started eating healthier (as reflected in my blog for the past 2 years). Thank you Mama for passing down your knowledge and love for food on to me. I know you’re proudly watching from above. I love you.

Lastly, next to my Mom is of course, my very supportive boyfriend. Ever since the day we met, you’ve been proudly sharing my recipes for your family and friends to see. And for that, thank you for your continuous encouragement and for motivating me to continue doing what I love to do! I love you.

Stay tuned tomorrow as I have another special post to share with you all!

Halo-Halo Cheesecake

BON APPÉTIT

– Ally xx

myTaste.com

Spicy Mushroom Adobo

Hello Everyone! The month is going by swiftly and we’re almost halfway through the fourth month of 2021! Before we dive right into the recipe, I just want to say that I have a special announcement which I have saved for the end of this post. Feel free to skip ahead if you want to know more about what’s happening on Amcarmen’s Kitchen this week!

Adobo is a very popular dish in the Philippines which involves marinating meat, seafood, or vegetables in a mixture of vinegar, soy sauce, garlic, bay leaves, and black peppercorns, and then cooked in its own marinade. The most common choice of protein is chicken or pork, squid for seafood, and kang kong (water spinach) or yardlong beans for vegetables. I’m sure there are other choices of seafood and vegetables, but these are the ones that I am most familiar with.

Spicy Mushroom Adobo

To be very honest, before I even found out about the ‘marinating’ process involved in making adobo, I used to always just throw everything into a pot and let it simmer away for 20 minutes – well at least that’s how my Mom taught me how to make adobo; no marinating and no sautéing needed. Even without the marinating process, the way my Mom taught me how to cook adobo tastes just as good! I’ve tried a recipe where I marinated the protein before, and to be honest, I can’t spot the difference.

This is one of the main reasons why, when I used to live alone while I was studying for my degree in Australia, this would be my go-to weeknight dinner meal – quick and hassle free. The other best part of it is that the longer you keep it in the fridge, the more the flavours start to develop, and it doesn’t go off that easily! In fact, cooking with vinegar and salt helps keep food fresh for longer especially in the tropical climates of the Philippines.

Spicy Mushroom Adobo Ingredients

Since water spinach and yardlong beans are very common vegetables used when making a vegetarian/vegan adobo dish, I chose to work with my favourite ‘vegetable’ – mushrooms! I used vegetables in quotation marks because, although mushrooms are classified as vegetables, they are technically not plants, but are part of the kingdom called fungi. Stick around because I’m not just going to show you how to make Spicy Mushroom Adobo, I’m going to make it into a full meal for you guys!

If you want to check out my other adobo recipes on my blog, feel free to check them out! Disclaimer: these are all meat dishes from when I used to eat meat.

Spicy Mushroom Adobo Ingredients

PREP TIME 10 MINS | COOKING TIME 15-20 MINS | SERVES 3-4

INGREDIENTS

  • 500g assorted mushrooms*
  • 3-4 garlic cloves, finely minced
  • 2-3 pcs dried bay leaves
  • 2 red bird’s eye chillies, sliced
  • 1/2 cup white vinegar
  • 1/4 cup light soy sauce
  • 2 tbsp dark soy sauce
  • 2 tbsp cooking oil
  • 1 tbsp whole black peppercorns
  • Crispy garlic, to garnish
  • Fresh red chillies, to garnish

*I used an array of swiss brown, shimeji, enoki, and oyster mushrooms. Feel free to use whatever is readily available and most importantly, fresh.

METHOD

  1. Add oil to a large pan over medium-high heat. Once hot, add the minced garlic and red chillies to the pan and sauté until the garlic is lightly golden and fragrant, about 30 seconds. Follow with the whole black peppercorns and dried bay leaves and continue to sauté to release their flavours.
  2. Turn the heat down to medium and add the mushrooms to the pan. Mix well and cook until the mushrooms have started to wilt and brown.
  3. Add the light and dark soy sauce, together with the white vinegar to the mushrooms. Do not mix. Turn the heat down to medium-low and cover. Allow the mushrooms to simmer for about 10-15 minutes.
  4. Give the mushrooms a good mix and adjust the taste to your liking, i.e. add more soy sauce if you want it a little saltier or more chillies for heat. Continue to cook until most of the liquid has evaporated.
  5. Once done, remove from the pan and transfer to a serving bowl. Garnish with crispy garlic and extra red chillies. Serve and enjoy with freshly steamed rice!

Spicy Mushroom Adobo

Now you can stop here, or you can take this dish further by making Mushroom Adobo Fried Rice and serve it with a simple mango salsa and top it off with a sunny side up egg, which is definitely what I did! To make the mushroom fried rice, make sure you have cold, day old rice on hand.

  1. In the same pot that you used to cook your mushroom adobo, add about another 2 tbsp of oil over medium high heat. Sauté about 3 cloves of finely minced garlic until golden brown and fragrant. Add your cold, day old rice to the pan, mix, and cook.
  2. Once the rice is heated through, season with a touch of salt and freshly ground black pepper. Add the mushroom adobo sauce to the rice and mix well.
  3. Transfer the rice to individual serving plates and top with a sunny side up egg, and to freshen the dish up a bit, with some fresh mango salsa (or salsa of choice). Serve and enjoy!

Spicy Mushroom Adobo

Before I end tonight’s post, I just want to say that I will be posting another recipe this week on Friday evening and on Saturday morning or evening (depending when I can get the post done). Stay tuned for a very special occasion for Amcarmen’s Kitchen!

BON APPÉTIT

– Ally xx

myTaste.com

Crispy Tofu Kare-Kare

Hello Everyone! Yes, I am here again with another recipe for you guys this week! The dish that I will be sharing tonight is a build up on the Mushroom ‘Bagoong’ recipe that I shared yesterday, which I will further explain in tonight’s post.

The word kare actually means curry, so therefore kare-kare is a thick and creamy curry, or stew that is rich in peanut flavour, cooked with your protein of choice and various vegetables. The stew gets its rich flavour from my homemade vegetable broth, ground roasted peanuts and peanut butter, together with sautéed onions, and garlic. It is coloured with annatto and can be thickened with toasted or plain ground rice. It is said that kare-kare has a similar flavour to satay because of the peanuts in the sauce.

The main protein used in a traditional kare-kare is beef, oxtail being the preferred choice of cut and often paired with either beef tripe, beef hock, or beef meat. Various cuts of pork can also be used such as, but not limited to, pork belly, hocks, and/or trotters.

Crispy Tofu Kare-Kare

Kare-kare can also be made exclusively from vegetables, known as Kare-kareng Gulay, that may include, but not limited to, eggplant, Chinese chard (pechay/bok choy), yardlong beans, banana heart/blossoms, okra, daikon, other other various greens. Now while this already is a vegetarian/vegan version of the traditional kare-kare, the condiment on the side, usually shrimp bagoong, strips it of its vegetarian or vegan title. While you can leave the bagoong to the side, kare-kare is just not the same without it. Hence, in yesterday’s post, I made a vegan alternative to bagoong to complete this dish.

I think the last meat-based kare-kare that I had before I stopped eating meat was crispy pork belly kare-kare, and to mimic that, I added crispy fried tofu to my kare-kareng gulay of fried eggplant, blanched yardlong beans and Chinese chard, and boiled banana heart. I first came across Crispy Tofu Kare-kare from various posts I had seen on Instagram last year. Since then I’ve been looking for a reason to make the dish for a blog post and finally I can do so as it fits with the theme for the month!

Crispy Tofu Kare-Kare Ingredients

PREP TIME 10 MINS | COOKING TIME 30 MINS | SERVES 6

INGREDIENTS

For the kare-kare

  • 3-4 garlic cloves, minced
  • 1 small red onion, diced
  • 1 cup vegetable broth (plus additional, if needed)
  • 1/2 cup + 1/2 tbsp creamy smooth peanut butter
  • 1/3 cup white rice flour
  • 1/4 cup roasted peanuts, crushed
  • 2 tbsp cooking oil
  • Salt, to taste

For the annatto mixture

  • 1 & 1/2 tsp annatto seeds
  • 1/4 cup hot water
  • Banana heart, boiled
  • Chinese chard (pechay), blanched
  • Eggplant, fried
  • Firm tofu, fried
  • Yardlong beans, blanched
  • Mushroom ‘bagoong’
  • Roasted peanuts, crushed

METHOD

  1. Annatto Mixture: Combine the annatto seeds and hot water in a cup. Leave to soak for the seeds to release their colour.
  2. Kare-Kare: Add oil in a medium-sized stockpot over medium-high heat. Once hot, sauté the garlic until golden brown and fragrant, about 30 seconds. Follow with the onions and cook for a further 30 seconds before adding the crushed peanuts. Continue to cook for a further minute.
  3. Add the peanut butter and mix well until melted before adding 1 cup on the vegetable broth. Mix and season with a pinch of salt, then turn the heat down to medium-low. Leave to simmer for about 10 minutes for the flavours to infuse.
  4. Take about a third cup of extra vegetable broth and add the white rice flour to it. Mix until the flour is incorporated into the broth.
  5. Stir the rice flour mixture into the peanut butter stew. Leave to cook until the sauce thickens, a further 10 minutes and mix every 2 to 3 minutes to make sure the sauce doesn’t stick to the bottom of the pot.
  6. Strain the annatto seeds from the water and add the annatto liquid into the stew. Mix well to incorporate its colour, and if needed, add more vegetable broth to thin out the stew. You may also need to adjust the seasoning to your liking.

At this point, you may choose to add your prepared tofu and vegetables to the stew or separate them for plating up.

  1. Serve and enjoy with steamed rice and mushroom ‘bagoong’ to complete this vegan dish!

Crispy Tofu Kare-Kare

Crispy Tofu Kare-Kare

BON APPÉTIT

– Ally xx

myTaste.com

Mushroom ‘Bagoong’

Mushroom ‘Bagoong’

Hello Everyone! We’re taking a little detour on our Flavours of Southeast Asia. My initial plan for the year is to go down the list of Southeast Asian countries alphabetically, but since April is a special month for Amcarmen’s Kitchen, I thought it would be fitting to travel through my home country, the Philippines.

Yes I am aware that it’s only Tuesday, those who have been following me for a long time now know that my regular posting schedule is every Wednesday night (GMT+8), but I decided that I would make a separate post for this recipe, leading up the the main recipe I have originally planned for tomorrow. The reason is because the recipe that I will be sharing tonight can be used as a base for many other Filipino dishes, or as a condiment to other savoury dishes.

Mushroom ‘Bagoong’

I don’t think the word ‘bagoong’ even has a direct English translation to it. Rather, the term refers to a condiment local to the Philippines that is partially or completely made of either fermented fish (bagoong isda), krill, or shrimp paste (bagoong alamang) with salt.

The recipe that I will be sharing tonight uses neither fish nor shrimp, instead mushrooms for a vegan-friendly alternative. I first came across mushroom ‘bagoong’ when I was browsing around in an artisanal market about a year ago. I didn’t buy a jar of it though at that time only because I had no idea what I would make/do with it, but I did think that it was an interesting alternative to the bagoong we’re used to here in the Philippines. It wasn’t until I decided to make the dish that I will be sharing tomorrow night, that I also decided to attempt making mushroom ‘bagoong’ as an accompaniment to that dish.

Mushroom ‘Bagoong’ Ingredients

PREP TIME 5-10 MINS | COOKING TIME 15-20 MINS | MAKES 1 CUP

INGREDIENTS

  • 100g fresh oyster mushrooms, minced
  • 2-3 garlic cloves, finely minced
  • 2 red bird’s eye chillies, finely minced (optional)
  • 1 small red onion, finely minced
  • 1/2 cup white miso paste
  • 2 & 1/2 tbsp white granulated sugar
  • 2 tbsp cooking oil
  • 2 tbsp dark soy sauce
  • 2 tbsp light soy sauce
  • 1 tbsp grated ginger

METHOD

  1. Add cooking oil in a medium-sized pan over medium-high heat. Once hot, sauté the garlic until golden brown and fragrant, about 30 seconds. Follow with the onions and cook for a further 30 seconds before adding the grated ginger and chillies, total 1 and a half to 2 minutes.
  2. Add the minced mushrooms and continue to cook for about 3 to 4 minutes before adding the sugar and then miso paste into the mushroom mixture. Mix until well combined and continue to cook for another 3 to 4 minutes.
  3. Taste and adjust according to your liking.

Add more sugar if you want it a little sweeter, or more chillies if you want a spicier kick. At this point, I added both dark and light soy sauce a tablespoon at a time for added umami flavours and for colour as well.

  1. Cook further, a total of 15 to 20 minutes, until the mushrooms are completely cooked through. Turn the heat off and set aside to cool down before storing in a jar and keeping it tightly sealed.
  2. Refrigerate until ready to use, and can be stored for up to 3 months!

Mushroom ‘Bagoong’

Use for dishes such as pinakbet for a completely vegan alternative to using shrimp bagoong, or as a condiment for other dishes. Enjoy!

BON APPÉTIT

– Ally xx

myTaste.com