Khao Neoo Mamuang (ข้าวเหนียวมะม่วง) Mango Sticky Rice

Khao Neoo Mamuang (ข้าวเหนียวมะม่วง) Mango Sticky Rice

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.

Khao Neoo Mamuang (ข้าวเหนียวมะม่วง) Mango Sticky Rice

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.

Khao Neoo Mamuang (ข้าวเหนียวมะม่วง) Mango Sticky Rice

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*

Khao Neoo Mamuang (ข้าวเหนียวมะม่วง) Mango Sticky Rice Ingredients

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

  1. Sticky Glutinous Rice: Rinse the sticky glutinous rice and then leave to soak for about an hour. Drain was ready to use.
  2. 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).
  3. 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.
  4. 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.
  5. 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.

  1. 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.
  2. Drizzle with the remaining salted coconut sauce or use for dipping.
  3. Serve and enjoy while warm!

Khao Neoo Mamuang (ข้าวเหนียวมะม่วง) Mango Sticky Rice

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

myTaste.com

Advertisements
Som Tam Mamuang (ส้มตำมะม่วง) Green Mango Salad

Som Tam Mamuang (ส้มตำมะม่วง) Green Mango Salad

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.

Som Tam Mamuang (ส้มตำมะม่วง) Green Mango Salad Process

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!

Som Tam Mamuang (ส้มตำมะม่วง) Green Mango Salad Ingredients

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

  1. Lightly crush the garlic and chillies large and deep mortar and pestle.
  2. 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.
  3. 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!

  1. 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.
  2. Garnish with a spring onion and serve as a main or side dish. Enjoy!

Som Tam Mamuang (ส้มตำมะม่วง) Green Mango Salad

BON APPÉTIT

– Ally xx

myTaste.com

Spicy Chipotle Adobo Ribs sa Gata

Spicy Chipotle Adobo Ribs sa Gata

Hello Everyone! Okay I lied… Well not exactly. You see, last week I said that that would be my last Coconut post for the month. Technically it is since it’s already February, but I do have one more Coconut post to share *cheeky grin* The recipe that I’m going to share with you guys tonight was actually not planned at all. I didn’t want this to end up in my already growing archive of recipes that I never get around to posting because it doesn’t fit with the current theme that I have going. Lucky for me tonight’s dish still fits! Let’s just say that this is a special Chinese New Year post to welcome in the Year of the Pig!

I saw a post on Instagram a while back, towards the beginning of the year I believe, of a new dish that Max’s Restaurant put out which is their Adobo Ribs. I haven’t had the chance to try it yet, but it made me want to try it out at home for myself, with my own twists of course – the twists being adding chipotle peppers for a spicy kick and stewing them in coconut milk as well – to fit with the theme of course *cheeky grin*

Spicy Chipotle Adobo sa Gata (Marination Process)

Adobo can mean marinade, sauce, or seasoning. It is a highly popular Filipino dish amongst locals and even foreigners. I remember when I was still studying in Australia, my taxi driver asked me where I was from. I told him that I was born in Brunei, but a Filipino by blood. To which he replied, “Oh I love the Philippines! And I love… What’s that dish called? Chicken Adobo!” Basically any non-Filipino that I’ve talked to throughout the years, Chicken Adobo and Sinigang are their favourite Filipino dishes.

Anyway, the cooking process of adobo is indigenous to the Philippines. Pre-colonial Filipinos often cooked or prepared their food with vinegar and salt to keep them fresh longer in the tropical climates of the country. To make adobo, you start off by marinating any variant of meat, seafood, or vegetables in vinegar, soy sauce, fresh garlic, black peppercorns, and dried bay leaves. It is then simmered in the marinade until the meat is tender. The dish is characteristically salty and sour in taste.

Now adding gata to the classic adobo makes the dish not only hearty, but also rich and creamy. Would you believe me if I said I’ve never had adobo sa gata before? I mean, I’ve had adobo countless of times growing up, but never with gata – until about a few weeks ago when we had lunch out after our Sunday morning mass. It felt like I had discovered a whole new world of adobo!

Spicy Chipotle Adobo sa Gata Ingredients

PREP TIME 1 HOUR | COOKING TIME 45 MINS | SERVES 4

INGREDIENTS

  • 1 kg pork ribs
  • 5-6 dried bay leaves
  • 3 chipotle peppers in adobo sauce, sliced or minced
  • 3 garlic cloves, crushed
  • 2 garlic cloves, sliced thinly
  • 1/2 cup coconut milk (fresh, canned, or frozen)
  • 1/2 cup water
  • 1/2 cup white vinegar
  • 1/4 cup dark soy sauce
  • 1 tbsp whole black peppercorns
  • Red bird’s eye chilli, to garnish

METHOD

  1. In a large cooking pot, add the pork ribs together with the soy sauce, crushed garlic, whole black peppercorns, dried bay leaves, and chipotle peppers. Marinate for a minimum of 20 minutes. If you have time, marinate for an hour for the flavours to really infuse into the meat.
  2. Add the vinegar and water. Cover and cook over medium-high heat for about half an hour. Once done, turn the heat off and leave it aside, covered, for a further half an hour. The residual heat* from the cooking process will further cook and tenderise the meat.

*Residual heat, or residual cooking, or carry-over cooking, is when food continues to cook after it has been removed from a heat source. The heat held within the food itself raises its overall temperature before it starts to cool down.

  1. Meanwhile, heat about 2-3 tablespoons of oil in a small frying pan. Fry the garlic slices until golden brown, about 2-3 minutes. Drain and set aside.
  2. Turn the heat back on again on low and bring it back to a slow simmer. Once simmering, add the coconut milk in. It is important to slowly bring it back up to a simmer to avoid curdling the coconut milk. This happens when it is heated too quickly. Cook for a further 15 minutes.
  3. Once done, turn the heat off and transfer to a serving plate. Garnish with the fried garlic slices and chopped bird’s eye chillies. Serve with steamed jasmine rice and enjoy!

Spicy Chipotle Adobo sa Gata

Spicy Chipotle Adobo sa Gata

And with that, I would like to wish all my Chinese Family, Friends, Followers, and all those who are celebrating, a Happy Chinese New Year! May the Year of the Earth Pig bring you happiness, prosperity, good health, peace and success! 恭喜发财 Gōngxǐ fācái!

BON APPÉTIT

– Ally xx

myTaste.com

Crispy Pork Bicol Express

Crispy Pork Bicol Express

Hello Everyone! I can’t believe that this is the last recipe for my Coconut series on the blog – time sure does fly by in the wink of an eye. I’ve enjoyed cooking up a coconut storm in the kitchen for the past month, though I’ve realised that all my recipes (expect for one) focused on using Coconut Milk instead of the actual fruit itself *whoops* Nevertheless, I still covered the brief for the month… Hopefully. I did say in my very first post of the year that I will be “cooking with fruits or their… Derivatives“.

For my last Coconut recipe of the month, I will be sharing with you the ultimate Filipino Comfort Food (well let’s face it, almost every Filipino dish is worthy of the ‘ultimate’ title), known as Bicol Express.

Now, I can get into the whole in-depth history of its origins and disputes, but I honestly have no mental power right now to paraphrase the information I’ve read up on. For those who are interested, here’s an article on Market Manila I stumbled upon while trying to figure out why this dish is named ‘Bicol Express’ – which by the way until now remains a mystery to me. Other than it being a catchy name, it’s name is also derived from an overnight passenger train service from Manila to the Bicol region; a region in the Philippines that is famous for their spicy cuisine.

Crispy Pork Bicol Express

Bicol Express is a dish made from pork, bagoong (salted shrimp fry), coconut milk, and lots and lots of chillies that is of course adjustable to your tolerance of spice. Bicol Express is traditionally cooked by stewing the ingredients altogether while crisping up the pork first is just another creative way of enjoying the dish. I prefer it this way just because I love a nice crisp skin when it comes to pork. Roasting it rather than deep-frying it also makes me feel a little less guilty *cheeky grin* but unfortunately, truth be told that this dish is not exactly waist-friendly. Succulent pork belly cubes and a creamy coconut sauce does come with a price to pay!

Crispy Pork Bicol Express Ingredients

PREP TIME 10 MINS* | COOKING TIME 50 MINS | SERVES 4

*Allow of 24 hours of resting time in the fridge for the pork belly after boiled.

INGREDIENTS

For the lechon kawali

  • 1 kg pork belly
  • 6 dried bay leaves
  • 1 tsp ground salt
  • 1 tsp whole black peppercorns
  • Extra salt, for roasting

For the Bicol Express sauce

  • 2 cups coconut milk (fresh, canned, or frozen)
  • 1/2 cup pork stock (from boiling the pork)
  • 5 red bird’s eye chillies, sliced
  • 3 long green chillies, sliced
  • 2-3 cloves garlic, minced
  • 1 small red onion, roughly chopped
  • 3 tbsp bagoong alamang (salted shrimp fry)
  • Ground black pepper, to taste

METHOD

  1. Lechon Kawali: Score the pork belly skin with a very sharp knife. Place the meat in a large pot with water, 1 tsp of the whole peppercorns and half of the bay leaves. Boil for 20 minutes. Remove from the heat and drain, placing in a large bowl and let to cool to room temperature.

Tip: Do not throw out the remaining pork stock. Reserve the pork stock to make other dishes or to use as a soup base. Keep in the fridge for up to 5 days or in the freezer for up to 1 month.

  1. Once the meat has cooled down, refrigerate uncovered for at least 24 hours for a better result. Refrigerating the meat will help to draw out any remaining moisture. Remove from the refrigerator and bring back to room temperature prior to roasting in the oven.
  2. Preheat oven between 220-240C (425-475F or gas mark 7-9). Rub oil and plenty of salt into the scored skin, really getting it into the slits of the score marks. The fat under the skin will react to the salt and that is what makes the skin puff up and crisp up.
  3. Roast in the oven for 20 minutes and then bring the temperature down to 160C (325F or gas mark 3) and roast for another 10 minutes. Remove from the oven and let the meat rest for 20 minutes. Then cut the pork into chunks and plate.
  4. Bicol Express Sauce: While the pork is roasting in the oven, prepare the Bicol Express sauce by heating about a tablespoon of oil over medium-high in a medium-sized cooking pot. Sauté the minced garlic until golden brown and fragrant, about 30 seconds, and then add in the onions. Cook until soft, a further minute or so.
  5. Add the salted shrimp fry and cook for about 3-4 minutes before adding the coconut milk and pork stock. Lower the heat down and bring to a slow boil. It is important to bring it back to a boil slowly to avoid curdling the coconut milk. This happens when it is heated too quickly.
  6. Season the sauce with ground black pepper and add in the sliced red and green chillies (reserve some for garnishing later). Continue to cook the sauce until it starts to thicken and reduce by half, about 10-15 minutes further on low heat.
  7. Once the sauce is done, pour over the plated crispy pork belly chunks and garnish with the fresh chillies.
  8. Serve with steamed jasmine rice and pair with some sautéed long beans in garlic (or any other favourite vegetable dish of yours) to balance out the richness of the Bicol Express. Enjoy!

Crispy Pork Bicol Express

Before I end tonight’s post, I just want to say that next week I will be back with a new fruit to hero with my upcoming recipes to share so stay tuned for that!

BON APPÉTIT

– Ally xx

myTaste.com

Ginataang Halo-Halo (Binignit)

Ginataang Halo-Halo (Binignit)

Hello Everyone! For some reason I felt that the week went by so slowly, yet so fast at the same time. Has anyone ever had this feeling before? Maybe it’s because I’m growing bored of being home all week for the past several months. For those of you just tuning in, I quit my job back in Brunei last August 2018 and until present day have yet to find a new job to keep me busy. I’ve applied to many places and attended a handful of interviews, but none have been successful so far. I’m hoping to find a job soon – my savings are slowly deteriorating away…

Ginataang Halo-Halo (Binignit)

Anyway, small tangent aside, Ginataang Halo-Halo, or also known as Binignit in some parts of the Philippines, is a popular Filipino dessert dish. Aside from it being a dessert, it is also widely served as a mid-afternoon snack.

As mentioned in previous posts, Ginataan is a cooking process that involves stewing in coconut milk/cream. Halo-Halo, when directly translated into English means mix mix, is referred to the combination of different ingredients that are used to complete the dish – a mix mix of various root vegetables such as sweet potatoes, yams, and taro, plantains, tapioca pearls, and glutinous rice balls (bilo-bilo) are simmered in coconut milk. Bilo-bilo are glutinous rice balls simply made from a mixture of glutinous rice flour and water. You don’t have to add any colouring to them, I just made mine purple to add colour to the dish.

Ginataang Halo-Halo (Binignit) Bilo-Bilo

Most, or all recipes I guess of Ginataang Halo-Halo have shredded langka (jackfruit) in them. I personally don’t like langka, which is why I’ve omitted them from my recipe. Instead, I wanted to replace them with shredded young coconut flesh which I didn’t end up adding to the dish because they went off in the fridge having kept them in there for a few days before using it *whoops*

Ginataang Halo-Halo (Binignit) Ingredients

PREP TIME 25 MINS | COOKING TIME 2 HOURS | SERVES 6-8

INGREDIENTS

  • 3 cups coconut milk (fresh, canned, or frozen)
  • 2 cups water
  • 1 cup young coconut flesh, shredded
  • 3/4 cup white granulated white sugar
  • 2 tsp vanilla extract or essence
  • 3-4 pcs ripe plantains (saba), sliced
  • Medley of sweet potatoes (I used 1 medium-sized each of orange, yellow, and white), diced

For the bilo-bilo (makes about 20-24 balls)

  • 1 cup glutinous rice flour
  • 1/2 cup water
  • 1 tbsp purple food colouring (optional)

For the tapioca pearls

  • 1 cup big tapioca pearls (sago)
  • 6 cups water

METHOD

  1. Tapioca Pearls: Add the water to a large cooking pot and bring to a boil over high heat. Add in the tapioca pearls. Turn the heat down to medium, cover, and leave to boil for about 50 minutes. Check and stir every 10 minutes. Add more water if needed to prevent the pearls from sticking to the bottom of the pot and burning. Once done, turn the heat off and set aside.

Tip: For better results, leave the pearls in the cooking pot until it reaches back to room temperature. One hour of boiling will completely cook the pearls, but the core will still be slightly opaque. Leaving the pearls in the cooking pot for several hours (with the heat turned off) gives them a chance to absorb more water. Which makes the core translucent overtime.

  1. Bilo-bilo: Combine the purple food colouring and water together and add to the glutinous rice flour. Mix thoroughly – a soft yet sticky mixture should take form.
  2. Scoop about 1 & 1/2 to 2 teaspoons of the mixture and roll into a ball shaped figure using the palm of your hands. Wet your palms with a bit of water to prevent the mixture from sticking to your hands.
  3. Place the balls on a plate or container that has been dusted with a bit of glutinous rice flour to prevent them from sticking to the plate. Set aside.
  4. Ginataang Halo-Halo: Add the 2 cups of water to a large cooking pot and bring to a boil over medium-high heat. Add 3/4 cup of the coconut milk and bring to a slow boil. It is important to bring it back to a boil slowly to avoid curdling the coconut milk. This happens when it is heated too quickly.
  5. Once boiling again, add in the sweet potatoes and simmer for about 8 minutes.
  6. Pour in the remaining coconut milk together with the sugar, and glutinous rice balls. Stir and simmer for a further 5-7 minutes. Then add in the sliced plantains and simmer for an additional 2 minutes.
  7. Add in the young coconut flesh together with the cooked tapioca pearls. Stir for about a minute and then turn the heat off.
  8. Transfer to a large serving dish, or individual bowls. Serve either hot or cold and enjoy!

Ginataang Halo-Halo (Binignit)

I definitely prefer to have this dish warm for an afternoon snack. To have this right after a main meal might be too heavy for a dessert – just my opinion! And no! You don’t need basil leaves for this dish. It just so happens that I had some lying around from a dish I made for lunch that day and used a sprig of it to add some green for photography purposes only *cheeky grin*

BON APPÉTIT

– Ally xx

myTaste.com

Salmon Belly Paksiw sa Gata (Stewed in Vinegar & Coconut Milk)

Salmon Belly Paksiw sa Gata (Stewed in Vinegar & Coconut Milk)

Hello Everyone! I find it hard to believe that it’s already the middle of the month – oh how time flies by so quickly! I don’t have a long-winded tangent to go on about tonight so this post will most likely be shorter than the previous two.

Paksiw sa Gata is a Filipino cooking procedure that involves two cooking styles – Paksiw (stewed in vinegar), and Ginataan (stewed in coconut milk/cream). This cooking procedure is a quick and easy way of preparing a fish dish; a staple amongst Filipino families.

Salmon Belly Paksiw sa Gata (Stewed in Vinegar & Coconut Milk)

You can use other cuts of salmon such as the heads, tails, and the flesh itself. Likewise, you can also use other types of fish such as Threadfin Bream (Bisúgo) and this unnamed White/Silver Fish that my mom used to get from the markets in Brunei for her paksiw (without the gata) dishes that we grew up on. The only reason why it’s unnamed is because I don’t actually know the name of it *cheeky grin*

Besides the protein, it is also an easy dish to incorporate greens into. Bitter melon (ampalaya) leaves are most common, but not restricted to. I absolutely detest bitter melon and its leaves, and so I opted to use malunggay leaves for this dish. Other common/favourite alternatives include spinach, water spinach (kangkong), and chilli leaves.

Salmon Belly Paksiw sa Gata (Stewed in Vinegar & Coconut Milk) Ingredients

PREP TIME 10 MINS | COOKING TIME 20 MINS | SERVES 6

INGREDIENTS

  • 1 kg salmon belly, washed, scaled and, cut into large chunks
  • 1 cup coconut milk (fresh, canned, or frozen)
  • 1 cup water
  • 1/2 cup spicy vinegar*
  • 3 long green chillies
  • 3 red bird’s eye chillies**
  • 2-3 garlic cloves, crushed
  • 1 small red onion, quartered
  • 1 bunch malunggay leaves
  • Thumb-sized ginger, peeled and sliced
  • 1 tsp whole black peppercorns
  • Salt, to taste

*Or you can always use normal white vinegar if you don’t sit well with spice

**Optional – only if you want your paksiw sa gata to have a spicy kick to it or not

METHOD

  1. Add the ginger, garlic, onions, chillies, black peppercorns, vinegar, and water into a medium-sized cooking pot. Heat over medium-high and bring to a brisk boil. Continue boiling for about 10 minutes to allow the vinegar to cook and for the aromatics to infuse into the liquid.
  2. Turn the heat down to low, and slowly stir in the coconut milk in and season with a touch of salt. Bring to a slow boil. It is important to bring it back to a boil slowly to avoid curdling the coconut milk. This happens when it is heated too quickly.
  3. Add in the salmon belly chunks and allow to cook for a further 5-7 minutes before adding the malunggay leaves in. Turn the heat off and cover for about 30-60 seconds to allow the malunngay leaves to wilt.
  4. Transfer to a serving plate and enjoy with steamed jasmine rice. Paksiw and Ginataan dishes are always best eaten with rice!

Salmon Belly Paksiw sa Gata (Stewed in Vinegar & Coconut Milk)

This only just came into mind as I was finishing this post off. I thought back to popular (highly viewed) dish that I made a while back that also uses Salmon Belly (Pan-fried Salmon Bellies).

The next time I make this dish, I’m going to pan-fry my salmon bellies to get it nice and crisp. Then, cook the vinegar and coconut milk sauce separately and just pour it over the pan-fried bellies. There’s nothing I love more than a mouthful of crispy yet melt-in-the-mouth belly fat!

BON APPÉTIT

– Ally xx

myTaste.com

Buko Salad Crumble

Buko Salad Crumble

Hello Everyone! I hope you all had a smooth-running first week of the New Year and resolutions haven’t been broken yet. I stopped making resolutions a very long time ago because I never follow them anyway. Instead, I always like to set an intention for the New Year. Read further after the recipe to find out more.

Last week we (as in my family and I) hosted a potluck lunch on New Years Day. Our relative brought over a TON of food. Even though I asked them in advance what they would be bringing so that we wouldn’t double up on the same dishes, it was the quantity of each dish that went beyond my expectations. Amongst the dishes that they brought over was Buko Salad.

Buko Salad

Buko Salad, or in English, Sweet Young Coconut Salad, is a mainstay dessert dish served in every, or any special occasions such as fiestas or birthday parties. The main ingredient of this dessert is definitely freshly shredded young coconut meat, accompanies by fruit cocktail from a can, sugar palm fruit, coconut gel (nata de coco), condensed milk, and fresh cream. Some (i.e. me) like to add little chunks of cheese into it as well.

With an abundance of it from our potluck party, I could do two things:

Continue eating it as it is, or

Make another dessert out of it.

Which did I choose? Well both obviously! I continued to eat it as it is, and also shook things up with it. I already had the intention of making a Buko Pie Crumble for my series of Coconut Recipes for this month, and when I was eating a bowl of this Buko Salad while watching a teleseyre the day after the potluck, a light bulb flashed. I could totally use this Buko Slad mixture for my crumble instead!

Buko Salad Crumble

So just to let you know, my measuring cups and spoons were nowhere to be found. I mean, they are probably in a box that I have yet to unpack since moving back to the Philippines – but I wasn’t about to go look for them when I had the oven already preheating and the Buko Salad already in their cocottes. I followed my Peach Crumble recipe to make the crumble, but I ended up just eyeballing all the measurements. Still turned out good though! If not, even better than the one I made for my Peach Crumble.

I ended up having about half of the crumble mixture left over *cheeky grin* so I placed the extra mixture into the freezer and then made another crumble the next day with the apples we had sitting on our table from our 12 Round Fruits for the New Year.

Buko Salad Crumble Ingredients

PREP TIME 10 MINS | COOKING TIME 20-25 MINS | SERVES 4

INGREDIENTS

For the crumble topping

  • 100g salted butter (cold), cut into little cubes
  • 1 cup plain flour
  • 2/3 cup white granulated sugar
  • 1/3 cup walnuts, roughly chopped
  • Ube Ice cream, optional

*Or you can always make a fresh batch to make this crumble.

METHOD

  1. Preheat oven to 190C (375F or gas mark 5).
  2. Divide the buko salad equally into 4 mini-cocottes, filling about half or three-quarters of the way. Set aside.
  3. Add the sugar together with the butter, flour, and walnuts in a medium sized mixing bowl that has been chilled in the freezer for about 10 minutes (this is to help keep the butter chilled when making the crumbled).
  4. With your fingertips, quickly mix the ingredients together until looks like rough breadcrumbs. If your mixture is too warm, put the bowl into the refrigerator for 15 minutes and start again when it has chilled.
  5. Top the buko salad with about 2-3 tablespoons of the crumble mixture.
  6. Place the mini cocottes on a baking tray and into the oven. Bake for 20 minutes, uncovered.
  7. If your crumble topping is still towards the blonde side, turn the grill on and bake for a further 5 minutes or until the crumble starts to brown.
  8. Serve hot out of the oven or at room temperature with ube ice cream (optional).

Buko Salad Crumble

Buko Salad Crumble


So, I initially wrote the following up at the beginning of the post, not knowing that I would be getting personal with two long paragraphs. I didn’t want to start my post of with this so I moved it for after the recipe for those who want to read on.

I mentioned in the beginning that I’m not one to make resolutions. Instead, I set an intention. Last year I tackled things with a “there is a difference between giving up and knowing when you’ve had enough” mindset and it definitely worked. The two things that bothered me when I entered the New Year last year were:

My Job, and

A Man/Men in general.

I hit a low point with my job. I wasn’t enjoying what I was doing anymore and to make things even worse, the environment and the toxicity of the people that surrounded me really affected my work and the way I worked. It also affected the way I interacted with my family and friends outside of the workplace – I was always grumpy and always avoided socialising with my friends. For 3 years I put up with this environment, and I let it consume me because I didn’t want to show others that I was weak for letting the people at work get to me. I didn’t want to give up. I wanted to fight. I reminded myself that: there is a difference between giving up and knowing when you’ve had enough. I didn’t give up. I knew that I definitely had enough. I put my foot down and filed for resignation early that year and I’ve never looked back.

Towards the second half of 2017, I met a man and we both fell in love with each other. It was a bit difficult seeing as he was all the way in the States and I was still working in Brunei at that time. We talked everyday. Made future plans together. Heck even made a bucket-list of things we’d do together. Shortly after, things started to die down. He started talking to me less and less each day even though I still tried just to keep things going. Eventually he stopped. He disappeared. He ghosted me as if I never existed at all. I stopped trying. I realised in time that we never really loved each other; we both just fell in love with the idea of falling in love. Did I give up on him? No. I just knew that I had enough trying to convince him and myself that it was love. After him, I had enough with men in general. I stopped looking for love and reminded myself that it’ll come when it comes.

So what is my intention for 2019? To be honest I haven’t thought much about it, but I looked at myself and where I am in life right now. What do I want to achieve by the end of the year? And this is it:

Go with the flow. Force Nothing. Let it happen.

Trusting that whichever way it goes, it’s for the best.

Happy New Year once again to all!

Buko Salad Crumble

BON APPÉTIT

– Ally xx

myTaste.com

Ginataang Manok (Chicken Stewed in Coconut Milk)

Ginataang Manok (Chicken Stewed in Coconut Milk)

Hello Everyone and a very Happy New Year to all! It just came to my attention as I was about to write this post that I should probably prepared a much more distinctive dish to welcome for the first post of the Year – but oh well.

Before I dive into the recipe, let me take up this paragraph to reveal the theme for Amcarmen’s Kitchen for this 2019 – it’s gonna be a FRUITFUL Year! That’s right! This year will be all about cooking with fruits or their… Derivatives? I’m not sure if that is the correct word I am looking for, but what I’m trying to say is for example milk from a coconut or juice from an orange and not the actual fruit itself. Let me know in the comments below what the word for this is!

So to kick start the year, I’ll be featuring Coconut and their… derivatives *insert crying laughing emoji* in all the dishes that I will be sharing for the month of January – both the sweet and the savoury!

Ginataan is one of the most basic cooking processes in the Philippines where ingredients are cooked/stewed in coconut milk. Dishes can vary from savoury dishes such as tonight’s recipe of Ginataang Manok to dessert and snacks such as Ginataang Halo-Halo.

Ginataang Manok (Chicken Stewed in Coconut Milk)

Ginataang Manok, or in English, Chicken Stewed in Coconut Milk, is basically the process of cooking Tinolang Manok (Chicken & Green Papaya Soup) with the addition of coconut milk.

Short tangent, I went back an had a quick read of my Tinolang Manok post that I shared back in 2015 and I would just like to address a few things that may confuse some of you – heck it confused me a little bit so I’m sure it’s bound to raise questions, especially if you aren’t a regular follower of Amcarmen’s Kitchen.

First things first, I had cooked up the dish when I was in Australia. I had already completed my Bachelor’s Degree in Design, and had graduated just a month before I posted it. Anyway, so on my post I mentioned that I tried to look for malunggay leaves and/or chilli leaves, and to be told by the farmers that no one at the market sells them in Australia. On the other hand here in the Philippines, malunggay and chilli leaves are abundantly sold in markets and supermarkets nationwide. You can even pluck some malunggay leaves from your neighbour’s tree! Just thought I had to clear this up as I am currently back in the Philippines and may confuse some of my new followers from the Philippines in regards to this statement.

Secondly, and lastly I guess – I wrote about my apparent hate for green papaya in Tinolang Manok and my preference for using chayote instead. I did state that maybe there was something off in the particular green papaya that I had picked out – and 3 years later, after having Tinolang Manok with green papaya on a weekly basis ever since being back here in the Philippines, I can finally confirm that there was definitely something off with the one I had picked out from the markets back in Australia. For me, now, green papaya definitely overthrows chayote!

Okay apologies, 3 paragraphs isn’t exactly a short tangent, but now that that’s cleared up and out of the way, on with the recipe!

Ginataang Manok (Chicken Stewed in Coconut Milk) Ingredients

PREP TIME 10 MINS | COOKING TIME 20-25 MINS | SERVES 4

INGREDIENTS

  • 1kg chicken whole legs, chop each into 3
  • 200ml coconut milk (fresh, canned, or frozen)
  • 1 small green papaya, peeled, seeds removed and cut into wedges
  • 3 red bird’s eye chillies*
  • 2-3 garlic cloves, minced
  • 1 small red onion, diced
  • 1 bunch chilli leaves
  • Thumb-sized ginger, peeled and sliced thinly
  • 1 tsp whole black peppercorns
  • Salt, to taste

*Optional – only if you want your ginataang to have a spicy kick to it or not

METHOD

  1. Heat about a tablespoon of oil in a large pot over medium-high. Add the sliced ginger and sauté until fragrant. Add in the garlic and continue sautéing until golden brown, followed by the onions, cooking until they are soft and translucent.
  2. Add the chopped chicken in the chicken and season with a touch of salt. Give it a good mix, then cover the pot and let it cook for about 5-8 minutes.
  3. Add in about 1.5 litres of water together with the whole black peppercorns. Bring to a boil. Once boiling, add in the coconut milk, papaya wedges, and red chillies (optional). Cover and leave to cook on low heat for about 15 minutes or until the papayas are tender. Taste and if needed, season with a bit more salt; adjust to your liking.
  4. Add in the chilli leaves and give it a good mix. Turn the heat off and serve immediately with steamed rice. Enjoy!

Ginataang Manok (Chicken Stewed in Coconut Milk)

Now that I think about it, I wonder if this should’ve been a Papaya dish rather than a Coconut dish? Thoughts?

BON APPÉTIT

– Ally xx

myTaste.com

Puto Bumbong

Puto Bumbong

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

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

Team Bibingka or Team Puto Bumbong

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

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

Puto Bumbong

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

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

INGREDIENTS

For the puto bumbong

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

For the toppings

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

METHOD

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

Cooking with Bamboo Tubes

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

Cooking without Bamboo Tubes

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

Puto Bumbong

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

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

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

BON APPÉTIT

– Ally xx

myTaste.com

Big Breakfast Bilao

Big Breakfast Bilao

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.

Big Breakfast Bilao

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.

Big Breakfast Bilao Ingredients

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!

  1. 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.
  2. 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.
  3. 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.
  4. While waiting for the eggplants to cool down, you can prepare the condiments for your dish.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. 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.
  16. 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.
  17. 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.
  18. Lato Salad: In a large bowl, combine the tomatoes, salted egg, and lato.
  19. 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.
  20. 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.
  21. 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!

Big Breakfast Bilao

Big Breakfast Bilao

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!

Big Breakfast Bilao

Big Breakfast Bilao

Big Breakfast Bilao

BON APPÉTIT

– Ally xx

myTaste.com