My Kitchen and Photography

Mango and Peach Blanc-Manger

2012-02-07T21:52:00.000+08:00

This was the third recipe from my Dorie Greenspan "Baking: From My Home To Yours" cookbook. Blanc-Manger for me taste like pannacotta. It's creamy, milky and soft.

Dorie's recipe calls for raspberry but I have canned peach and fresh mango so I used it instead. I also used springform because it's much easier for me to unmold. If you will use cake pan just simply follow Dorie's procedure on how to unmold it.

mango and peach blanc-manger
1 1/2 cups cold heavy cream
3/4 cup whole milk
3/4 cup ground almonds
1/2 cup sugar
1 1/4-ounce packet gelatine
3 tbsp cold water
2 tsp pure vanilla extract
1 cup peach, cut into small pieces
Mango Coulis, for serving (optional)

Fill a large bowl with ice cubes and cold water. Have ready a smaller bowl that fits into the ice-water bath.

Whip cream until it holds soft peaks. Refrigerate.

Bring milk, almonds and sugar to a boil over medium heat, stirring occasionally to make certain the sugar dissolves. While milk heats, put gelatin and 3 tablespoons cold water in a microwave-safe bowl or a saucepan. When the gelatin is soft and spongy it should take about 2 minutes. heat it in a microwave oven for 15 seconds (or cook it over low heat to dissolve). Stir the gelatin into the hot milk mixture, and remove the saucepan from heat.

Pour the hot almond milk into the small reserved bowl, and set the bowl into the ice-water bath. Stir in vanilla, and continue to stir until the mixture is cool but still liquid; you do not want the milk to gel in the bowl.

Very gently fold the cold whipped cream into the almond milk with a rubber spatula, then fold in the peach. Spoon the blanc-manger into 8 inch cake pan (or 8 inch springform) 2 inches high, and refrigerate until set, about 2 hours. The blanc-manger can be covered and kept in the refrigerator for up to 24 hours.

To unmold the blanc-manger, dip the cake pan up to its rim in hot water for 5 seconds, then wipe the pan and invert the blanc-manger onto a serving plate. Serve immediately or chill until needed. Serve mango coulis on the side.

mango coulis
1 mango
sugar to taste

puree the mango and sugar in a blender until smooth.

My copy of Dorie Greenspan "Baking: From My Home To Yours"

Smoked Salmon Rice Balls

2012-02-02T23:20:00.006+08:00

Pieter's boss ordered 50 pieces of mixed sushi for their monthly company party. I made california maki, salmon sushi, smoked trout and smoked salmon with cream cheese sushi.

While looking at the leftover smoked salmon and cream cheese the next day I suddenly remember the rice ball recipe I saw before. These rice balls was really delicious specially with sweet chili sauce.

smoked salmon rice balls
2 cups warm rice
100 g smoked salmon, cut into small pieces
2 eggs, beaten
1/2 sheet toasted nori, cut into small pieces
100 g cream cheese, cut into small cubes
bread crumbs
salt and pepper to taste
plastic wrap or baking paper
oil for frying

Gently mix warm rice, toasted nori, smoked salmon, salt and pepper.
Use plastic wrap or baking paper to make the rice balls. Place 1/8 cup of rice in the middle of the plastic wrap or baking paper mold the rice into a ball shape. Flatten it out a bit and put cream cheese in the middle of the rice. Add more 1/8 cup of rice to cover and form a ball.
Dip the rice ball into beaten eggs then into breadcrumbs and toss until well coated.
Deep fry until golden brown. Serve warm with sweet chili sauce.

By the way everybody enjoyed the sushi. ;-)

Beer Match

2012-01-21T09:20:00.003+08:00

Every weekend Pieter and I spend our evening watching movie while drinking and eating finger foods. These dynamite sticks (aka spicy cheese rolls) and crispy chicken skin are perfect for beer...yes! I know it's not healthy but hey it's weekend.

dynamite sticks
12 chilies (finger chilies)
cheese, cut into strips
lumpia wrapper
oil for frying

Make a lengthwise slit and scrape out the seeds. Leave the stem on the chili.
Stuff the chili with cheese. Cut lumpia wrappers in half. Wrap lumpia wrappers tightly around the stuffed chili, leaving the stem sticking out. Seal by applying a little water to the seam.
Fry until brown.
Serve with chunky salsa.

crispy chicken skin
chicken skin, rinsed and dried
salt
oil for frying

Sprinkle a pinch of salt on both sides of chicken skin.
Deep fry until golden brown.
Remove from the hot oil onto a plate with paper towel to drain off the excess oil.
Best serve with seasoned vinegar.

Fresh Orange Cream Tart

2012-01-13T22:31:00.018+08:00

Dorie Greenspan "Baking: From My Home To Yours" my new baking bible. Today I've decided to try Fresh Orange Cream Tart because we have so much oranges in the fridge. But I made changes for few reasons.

1st, I'm not in the mood to make the sweet tart dough today.
2nd, I always cut down the quantity of sugar to half because I don't like too sweet.
3rd, I only have 2 sticks of butter and I already used 1/4 stick for my digestive biscuit/ground almond crust.
4th, Whipped cream...well I just added it. ;-)

Result? Although I cut down the sugar and butter it was still perfectly sweet and creamy. The digestive biscuit/almond crust was also delicious.

Original Recipe: Fresh Orange Cream Tart (Dorie Greenspan “Baking: From My Home to Yours” pages 334-335)

For the Orange Filling:
1 cup sugar
Grated zest of 3 oranges
Grated zest of 1 lemon
4 large eggs
Scant 3/4 cup fresh blood-orange or Valencia orange juice
3 tablespoons fresh lemon juice
1 1/4 teaspoons unflavored gelatin
1 tablespoon cold water
2 3/4 sticks (11 ounces) unsalted butter, cut into tablespoon-size pieces, at cool room temperature

1 9-inch tart shell (round or square) made with Sweet Tart Dough or Sweet Tart Dough with Nuts, fully baked and cooled **recipe follows

3 orange segments, for decoration
1/3 cup quince or apple jelly mixed with 1/2 teaspoon of water, for glazing

Getting Ready: Have an instant-read thermometer, a strainer and a blender (first choice) or food processor at hand. Bring a few inches of water to a simmer in a saucepan.

Put the sugar and orange and lemon zest in a large heatproof bowl that can b e set over the pan of simmering water. Off the heat, rub the sugar and zests together between your fingertips until the sugar is moist, grainy and very aromatic. Whisk in the eggs, followed by the orange and lemon juice.

Set the bowl over the pan and start stirring with the whisk as soon as the mixture feels tepid to the touch. You want to cook the cream until it reaches 180 degrees F. As you whisk – you must whisk constantly to keep the eggs from scrambling – you’ll see that the cream will start out light and foamy, then the bubbles will get bigger and then, as it gets closer to 180 degrees F, it will start to thicken and the whisk will leave tracks. Heads up at this point – the tracks mean the cream is almost ready. Don’t stop whisking or checking the temperature, and have patience – depending on how much heat you’re giving the cream, getting to temp can take as long as 10 minutes.

As soon as it reaches 180 degrees F, remove the cream from the heat and strain it into the container of the blender (or food processor); discard the zest.

Soften the gelatin in the cold water, then dissolve it by heating it for 15 seconds in a microwave oven (or do this in a saucepan over extremely low heat). Add the gelatin to the filling and pulse once just to blend, then let the filling cool to 140 degrees F, about 10 minutes.

Turn the blender to high (or turn on the processor) and, with the machine going, add the butter about 5 pieces at a time. Scrape down the sides of the container as needed as you incorporate the butter. Once the butter is in, keep the machine going – to get the perfect light, airy texture, you must continue to blend the cream for another 3 minutes. If your machine protests and gets a bit too hot, work in 1-minute intervals, giving the machine a little rest between beats.

Pour the cream into a container, press a piece of plastic wrap against the surface and refrigerate for at least 4 hours. (The cream can be refrigerated, tightly covered, for up to 5 days or frozen for up to 2 months; thaw overnight in the fridge.)

When you are ready to construct the tart, whisk the cream vigorously to loosen it. Spread the cream evenly in the crust. Arrange the orange segments in the center of the tart and prepare the glaze: bring the jelly and water to a boil. Use a pastry brush or pastry feather to lightly spread the jelly over the orange segments and cream. Serve now or refrigerate the tart until needed.

Sweet Tart Dough
(Source: Dorie Greenspan “Baking: From My Home to Yours” pages 444-445)

1 1/2 cups all-purpose flour
1/2 cup confectioner’s sugar
1/4 teaspoon salt
1 stick plus 1 tablespoon (9 tablespoons) very cold (or frozen) unsalted butter, cut into small pieces
1 large egg yolk

Put the flour, confectioner’s sugar and salt in a food processor and pulse a couple of times to combine. Scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in – you should have some pieces the size of oatmeal flakes and some the size of peas. Stir the yolk, just to break it up, and add it a little at a time, pulsing after each addition. When the egg is in, process in long pulses – about 10 seconds each – until the dough, which will look granular soon after the egg is added, forms clumps and curds. Just before you reach this stage, the sound of the machine working the dough will change – heads up. Turn the dough out onto a work surface and, very lightly and sparingly, knead the dough just to incorporate any dry ingredients that might have escaped mixing.

To Press the Dough into the Pan: Butter a 9-inch fluted tart pan with a removable bottom. Press the dough evenly over the bottom and up the sides of the pan, using all but one little piece of dough, which you should save in the refrigerator to patch any cracks after the crust is baked. Don’t be too heavy-handed – press the crust in so that the edges of the pieces cling to one another, but not so hard that the crust loses its crumbly texture. Freeze the crust for at least 30 minutes, preferably longer, before baking.

To Partially or Fully Bake the Crust: Center a rack in the oven and preheat the oven to 375 degrees F.

Butter the shiny side of a piece of aluminum foil and fit the foil, butter side down, tightly against the crust. (Since you froze the crust, you can bake it without weights.) Put the tart pan on a baking sheet and bake the crust for 25 minutes. Carefully remove the foil. If the crust has puffed, press it down gently with the back of a spoon. For a partially baked crust, patch the crust if necessary, then transfer the crust to a cooling rack (keep it in its pan).

To Fully Bake the Crust: Bake for another 8 minutes or so, or until it is firm and golden brown. (I dislike lightly baked crusts, so I often keep the crust in the oven just a little longer. If you do that, just make sure to keep a close eye on the crust’s progress – it can go from golden to way too dark in a flash.) Transfer the tart pan to a rack and cool the crust to room temperature before filling.

To Patch a Partially or Fully Baked Crust, if Necessary: If there are any cracks in the baked crust, patch them with some of the reserved raw dough as soon as you remove the foil. Slice of a thin piece of the dough, place it over the crack, moisten the edges and very gently smooth the edges into the baked crust. If the tart will not be baked again with its filling, baking for another 2 minutes or so, just to take the rawness off the patch.

Rome Part 1 (The Path of the Illumination)

2011-12-30T11:24:00.005+08:00

Pieter and I spent our Christmas in Rome, Italy and as part of our 5 days Rome adventure we've decided to follow the footsteps of Tom Hanks in Angels & Demons movie.

sources: Wikipedia, Angels & Demons Tour Sites and our own experience.

Assassin: [on video] "We will destroy your four pillars. We will brand your Preferiti and sacrifice them on the altars of science, then bring your church down upon you. Vatican City will be consumed by light, a shining star at the end of the path of illumination."

The Pantheon was dedicated to "All the Gods", rebuilt by the emperor Hadrian c.AD 120. Transformed into the Christian church Sta Maria ad Martyres in the Middle Ages. Tombs of Raphael and Victor Emmanuel II.

The inscription across the front of the Pantheon says, M.AGRIPPA.L.F.COS.TERTIUM.

FECIT, meaning "Marcus Agrippa, son of Lucius, having been consul three times, built it.

Outside the Pantheon is a lovely fountain topped by an ancient Egyptian obelisk. The obelisk and its base were erected by Pope Clement XI.

This giant hole in the center of the dome called the “oculus” (Latin for "eye") and it originally served as a kind of chimney for the smoke from the ceremonial fires which were burned on the temple’s floor.

When it's raining the water goes down straight on this floor. The tiles have holes which form a drainage system to prevent the whole floor from flooding.

The tomb of Raphael Santi.

From Santi's earthly tomb with devil's hole,
'Cross Rome the mystic elements unfold.
The path of light is laid, the sacred test,
Let angels guide you on your lofty quest.

Originally, this is what Langdon thought the phrase "From Santi's earthly tomb with demon's hole" was referencing because Rafael's (his last name is Santi) tomb. With some help from the docent, he and Vittoria soon figured out that he was mistaken.
So, on to Santa Maria del Popolo.

Piazza del Popolo is dominated by the Egyptian obelisk with its symbols of the Chigi family, hills and a star, and inside the church of S. Maria del Popolo is the Chigi Chapel, once known as the Capella della Terra. The chapel with domed cupola was designed by Raphael and the wealthy Sienese banker Agostino and his brother Sigismondo were buried in Santi's tomb. The great-grandson of Agostino became Pope Alexander VII, whose patronage of Bernini included the statues of Habakkuk and the Angel and Daniel and the Lion.

The Chigi Chapel is one of six chapels in the Church of Santa Maria del Popolo, Piazza del Popolo, Rome. The Chigi chapel, the second on the left-hand side of the nave, was designed by Raphael as a private chapel for his friend and patron Sienese banker Agostino Chigi, then completed by Gian Lorenzo Bernini more than a century after Raphael's death in 1520. Bernini's patron was Fabio Chigi, who became pope Alexander VII in 1655.

Was a bit disappointed because I didn't see the sculpture of Habakkuk and the Angel and the (MORS AD CAELOS) Skeleton cupermiento covering the "demon's hole" where the first cardinal was branded with the letters of the element EARTH and had soil forced down his throat.

This skeleton was shown in the movie as well, when Langdon entered this church looking for the Chigi chapel.

One of the tomb inside the Church of Santa Maria del Popolo.

View from the Cupola

St. Peter’s Square was designed by Bernini in the mid-17th century, and the design was no small challenge given the existing buildings Bernini had to work around. At the piazza’s center is an Egyptian obelisk from the 13th century B.C.E. It’s at the base of the obelisk where you’ll find the “West Ponente” tile.

Here's the scene of the second Cardinal, branded with the letters of the element AIR.

This area was close to public that day. I spoke to one of the guard and asked a favor if he can make a photo for me but he said the one who's incharged didn't allow it. I guess he misunderstood me. Haha maybe he thought I am asking permission to enter the barricade and make a photo myself. Oh well this is the best West Ponente photo I got.

Now on to Church of Santa Maria della Vittoria. Where the third cardinal is burnt alive. branded with the letters of the element FIRE.

The Ecstasy of Saint Teresa

To be honest I really got a goosebumps while reading the english version of St.Teresa's Vision. Here's the short version Pieter got from the internet.

Teresa claims she had many other visions of angels but never paid to much attention to them. Saint Teresa felt she would see an angel perfectly showing her a sign of God. One day, she saw an angel describing, him being short, beautiful and his face so aflame that appear to be all afire. He also had a long golden spear that would stab her chest later on. Teresa never knew the name of the angels that appeared to her, but she could tell angels never had a similarity between each other. Saint Teresa also claims angel had a spear with a fire on the tip. The tip of the spear went through her innards. When the spear drawed out, she thought her innards would come out but instead she was left with the love of God. The pain was not so painful it just made her groan several times. Teresa didn’t mind the pain at all, she was grateful of the experience she received from God.

"his great golden spear…filled with fire… plunged into me several times…penetrated to my entrails…a sweetness so extreme that one could not possibly wish it to stop."

St. Teresa

Santa Maria della Vittoria, initially built in 1605 and dedicated to St. Paul, the church was rededicated as St. Mary of the Victory after the battle of White Mountain in 1620, in which the Virgin Mary apparently interceded, granting victory to the Catholic side. The church was designed by Carlo Maderno, who also worked on St. Peter's. The façade was designed simultaneously by Soria. Inside, besides the famous statue by Bernini, are The Dream of Joseph by Guidi and paintings by the renowned Domenichino.

Piazza Navona
The Fountain of the Four Rivers is a Bernini sculptural work with an Egyptian obelisk in the middle. In Bernini's fountain four male figures represent the main rivers of the four continents known back in the 17th Century: the Gange (Asia), Danube (Europe), Nile (Africa) and Rio de la Plata (America).

Here's the scene where the last cardinal...Cardinal Baggia branded with the letters of the element WATER was thrown in the water and saved by Robert Langdon. Behind the sculpture is The church of Saint Agnese by the way.

Castel Sant’Angelo the Illuminati Lair. The last stop on the Path of Illumination.

Castel St. Angelo was originally the mausoleum of the Roman Emperor Hadrian (AD 117-138), and housed his ashes and those of a century of his successors. It was built in 139, having taken six years, and was cylindrical building on a square base with statues and cypress trees on top of it.

During the raids of Alaric the Goth in 410, most of the urns of Imperial ashes were lost. It was later taken over, as almost all Roman buildings were, by the Catholic Church after this.

It was renamed it the Castle of the Holy Angel after the events of 590, when a plague was ravaging Rome. Pope Gregory I prayed to the Virgin Mary to intercede, and the Archangel Michael apparenetly appeared over the tomb, sheathing his sword as a sign of ananswered prayer. In thanks for ending the plague, it was renamed and was used by the Catholic Church as a prison, fortress, and residence.

Bernini's Angel Sculptures

That's me as we enter the castle. I have more photos inside Castel Sant’Angelo, Vatican City and The Colosseum but I will post it next time.

The top statue depicts the angel from whom the building derives its name.
Castel Sant'Angelo hides a tunnel leading directly into the pope's chambers in the Vatican. As what I have read: the Passetto di Borgo usually closed and re-open only for a few weeks during the summer. The guests are not able to walk the whole distance, but only the first 400m.

St. Peter's baldachin, by Bernini, in the modern St. Peter's Basilica. St. Peter's tomb lies directly below this structure.

Here's where Robert and Vittoria finds the canister sitting atop the tomb of Saint Peter.
You know what happened in the end of the movie right? haha oh before I forgot here is the star of my unforgettable Vatican trip.

Michelangelo's famous "The Creation of Adam". As you all know photo is strictly prohibited inside the Sistine Chapel. But the only reason why we visited the vatican museum is too see Michelangelo's famous painting on the ceiling of the Sistine Chapel.
Pieter's back covering me from the guards. :-)

One of the primary functions of the Sistine Chapel is as a venue for the election of each successive pope in a conclave of the College of Cardinals. On the occasion of a conclave, a chimney is installed in the roof of the chapel, from which smoke arises as a signal. If white smoke appears, created by burning the ballots of the election, a new Pope has been elected.

The Sistine Chapel ceiling, painted by Michelangelo between 1508 and 1512, is one of the most renowned artworks of the High Renaissance.

above The Creation of Adam is The Creation of Eve and on the left is Ezekiel, The Prophet.

Trivia: God and Adam's fingers do not connect.

Pieter and Me at St. Peter's Square
Happy New Year Everyone!

Seasons Greeting!

2011-12-21T08:08:00.002+08:00

Wishing you all a very Merry Christmas and a Prosperous New Year!

An apple a day keeps the doctor away.

2011-12-15T00:12:00.004+08:00

I neglected my blog again. Apologies for not keeping my blog updated. I became too busy since I started school...but I'm still cooking, baking and feasting on apples as well. Here are 3 apple recipes.

Apple and Mandarin Orange Crumble - makes 2 ramekins
2 cups apple, peeled and chopped
3 tbsp brown sugar
2 tbsp raisins
1/8 tsp cinnamon powder
1 tbsp fresh mandarin orange juice

for the topping
3 tbsp flour
2 tbsp sugar
3 tbsp butter, cut into cubes

In a large bowl combine apples, sugar, raisins, cinnamon powder, and mandarin orange juice. Toss gently and let stand at least 10 minutes.
In another bowl, combine flour, sugar, and butter. With a pastry blender or your fingers, incorporate butter into flour mixture until mixture resembles coarse crumbs. Set aside.
Divide apple mixture evenly between 2 greased ramekins and sprinkle topping evenly.
Bake at 180C for 15-20 minutes or until top is lightly browned and fruit is bubbling.
Serve warm topped with whipped cream or vanilla ice cream.

Dutch Apple Pie
recipe here
I omitted the apricot jam.

Apple Strudel
recipe from Nigel Slater
I used dried cranberries and toasted chopped walnuts.

p.s. I still owe you guys my Krakow, Poland trip photos. I will post it this weekend. ;-)

Sushi

2011-10-10T23:02:00.011+08:00

3 weeks ago Pieter took me to Akita Japanese restaurant here in Holland. Eat all you can Jap resto for 2 1/2 hours. The concept: They will give u a list of menu. Crossed out the dishes u like, max of 5 dishes (1-3 pcs per serving) per person. They will not serve another batch until u are not finish. Left over will be charge 1 euro per piece.
I noticed that all "eat all you can" Jap resto here in Holland have the same concept. The only thing I hate is before you get your next order, you will have to wait for at least 10-15 minutes.

Anyway after eating at Akita japanese restaurant I've decided I should learn how to make sushi at home. Yep! this was the 1st time I made sushi and I really enjoyed making it.

Here are the recipes and videos:
Sushi Rice
California Maki
Tuna Maki

Hello Everyone

2011-09-24T17:28:00.002+08:00

I will be posting the photos of my Krakow, Poland trip soon. ;-)

Goodbye Philippines, Hello Holland...for good!

2011-09-14T21:16:00.000+08:00

My 2 1/2 months vacation in The Philippines is over and I'm back in Holland together with my furry little guy Coco.

Back in Holland...meaning back in my kitchen. I just want to share these colorful photos with you. I made Cookies, Hello Kitty Pancake, Ratatouille Tart, Fruit Sushi and my favorite Bibimbap.

If you dont know her: Miffy or Nijntje is a small female rabbit in a series of picture book drawn and written by Dutch artist Dick Bruna. Miffy's original Dutch name is Nijntje which stems from a toddler's pronunciation of the word "konijntje" meaning "little rabbit".

Miffy Butter Cookies, haha 1st time I frost cookies.

Coco and Miffy

sniff...sniff

He likes it ;-)

Hello Kitty Pancakes. My friend Joann and Elaine made me go crazy over hello kitty as well.

Ratatouille Tart

Ratatouille

Fruit Sushi, sweet, sticky, fruity

Bibimbap. haha don't mind me. I'm just showing off the earthenware bowl my friend, elementary classmate Donna gave me.

No-Churn Piña Colada Ice Cream

2011-08-01T00:13:00.000+08:00

Ever since I tasted Tanduay's new product called Boracay Rum I got addicted to it. Yep! super cheap Philippine brand flavored rum for only 80 pesos.

Boracay Rum offers two flavors: Coconut and Cappuccino. I like the Cappuccino paired with ice cold chocolate drink. Coconut mmm...Piña Colada.

I made this after watching Nigella Kitchen. Delicious, super easy, no machine, no churning, no fuss piña colada ice cream.

no churn piña colada ice cream
125 ml pineapple juice
80 ml white coconut-flavored rum (I used boracay coconut rum)
generous few drops coconut flavoring
2 tsp lime juice
100 g icing sugar
500 ml double cream
75 g sweetened shredded coconut, to serve

Pour the pineapple juice and coconut rum into a large bowl and add the coconut flavoring and lime juice.
Add the icing sugar and whisk to dissolve.
Whisk in the cream and keep whisking until soft peaks form when the whisk is removed.
Taste to see if you need more coconut flavoring or a squeeze more lime juice (and remember that the flavor won’t be as strong when frozen), then spoon and smooth the ice cream into an airtight container and freeze overnight.
On serving, toast the sweetened shredded coconut in a hot, dry pan until just turning golden, then remove to a bowl. Sprinkle a little over each person’s portion.

Carrot Cake with Whipped Cream Frosting

2011-07-25T00:50:00.005+08:00

I woke up one morning with a great urge to bake Carrot Cake. The recipe was inspired by my Mini Carrot Cake post last March 2010. But instead of using sunflower oil and cream cheese frosting, I tried melted butter and whipped cream frosting. Guess what?! It was delicious as well.

carrot cake
1 1/2 cup flour
1 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
3 large eggs
1 1/2 cup light brown sugar
1/4 cup melted butter
1 1/2 cup finely grated raw carrots
1/2 cup walnuts, coarsely chopped
1/2 cup raisins
1 tsp vanilla extract

Preheat oven to 175 C.
Butter or spray two- 8x2 inch cake pans and line the bottoms of pan with parchment paper.
In a separate bowl whisk together the flour, baking powder, salt, and ground cinnamon.
In another large bowl whisk the eggs, sugar, vanilla, and melted butter. Fold in the flour mixture until incorporated.
Stir in carrots, walnuts, and raisins.
Evenly divide the batter between the pans and bake for 25-30 minutes or until toothpick inserted in the centers comes out clean. Let cool completely before frosting.

whipped cream frosting
500 ml whipping cream
2 tbsp sifted powdered sugar (add more powdered sugar if you want)
1/4 tsp vanilla extract

Whip cream until soft peaks. Add powdered sugar and vanilla extract.
Continue to whip until stiff peaks form, try not to over beat.

to assemble

Place one cake layer onto your serving plate. Spread the cake with a layer of frosting.
Gently place the other cake onto the frosting and frost the top and sides of the cake.
Decorate top of the cake.

Strawberries and Cream Parfait and Advocaat Parfait

2011-06-20T13:15:00.005+08:00

I made these Parfaits months ago. Yes! it was in my draft for so long that I almost forgot to post it.

Let's start with Strawberry Parfait. Originally it's called Strawberry Cheesecake Parfait which means it has cream cheese and sour cream. As you all know I like to tweak a recipe specially if the ingredients are not available in my fridge or pantry. So to make the story short I omitted cream cheese and sour cream. After all strawberries and cream (alone) are perfect combination.

strawberry parfait - makes 2 glasses

250 g fresh strawberries
1 tbsp sugar
1 cup whipping cream
2 tbsp sugar
1 cup digestive biscuit, crushed
1 tbsp sugar
2 tbsp melted butter

In a large bowl combine strawberries and 1 tbsp of sugar and toss. Let sit for a couple a minutes.
In a medium bowl mix digestive biscuit, 1 tbsp sugar and melted butter with fork until well combined.
In a large bowl beat cream, gradually add 2 tbsp sugar. Beat until stiff peak forms

to assemble

Place about 1/4 cup of the crumbs in the bottom of your glasses.
Add strawberries and then 1/4 cup of whipped cream.
Repeat layer. Sprinkle the top with some more crumbs and garnish with strawberries
Chill until ready to serve.

Advocaat or Eggnog Parfait. Yes! I know eggnog is just for Christmas but I am not going to wait till december. In Holland you can buy a bottle of ready made Advocaat in the supermarket all year round.

Pieter and I once bought some frozen advocaat tartlets from the supermarket and we both got addicted to it. We even tried the pie from Multivlaai and Advocaat flavored Ice cream.

This recipe was inspired from the tartlets we bought.

advocaat parfait - makes 2 glasses
1 cup advocaat/eggnog
1 cup digestive biscuit, crushed
1 tbsp sugar
1/2 cup whipping cream
1-2 tbsp sugar
ground nutmeg

In a medium bowl mix digestive biscuit and 1 tbsp sugar.
In a large bowl beat cream, gradually add 1 tbsp sugar. Beat until stiff peak forms.
Place about 1/4 cup of the crumbs in the bottom of your glasses. Then 1/4 cup of advocaat.
Repeat layer. Top with whipped cream and ground nutmeg.
Chill until ready to serve.

*note: add more sugar if you want .

Asian Spaghetti

2011-05-24T08:55:00.011+08:00

This recipe became a house favorite. It's simple, fast and very flavorful. Garlic, Butter and Coriander can't live without it. You can use any herb if you dont like coriander. I tried it with dried parsley and tasted good as well.

asian spaghetti - serves 2
adapted from My Steamy Kitchen

250 gm cooked spaghetti
1 tbsp oyster sauce
1 tbsp kecap manis
3 garlic cloves, thinly slice
3 tbsp butter
pinch of pepper
1/2 cup chopped fresh coriander (yes! we are sooo addicted to coriander)

In a wok melt butter over medium heat. Add garlic and fry until fragrant but dont let it burn. Add oyster sauce, kecap manis and fresh coriander. Stir for a couple of seconds.
Add cooked spaghetti, pinch of pepper and mix until well coated.
Remove from heat and serve warm.

* Kecap manis is a sweet, thick soy sauce made with palm sugar and seasoned with star anise and garlic. A popular tool of Indonesian cooks, it can be used as a dip, and some people like to use it as a substitute for dark soy sauce in recipes.

Angel Food Cake with Strawberry Sauce and Rose Creme Chantilly

2011-05-16T07:00:00.001+08:00

I have been using egg yolks for my desserts this past few days and saved almost 150ml egg whites. I really wanted to give macarons another try but I'm afraid it will go straight to the trash bin again...not to mention the oven I have. Yes! I have a small (3 in 1) microwave, grill, convection oven with the heating element on the top.

If there are 2 pastries that I won't attempt to bake (again) in that oven are macarons and custard cake. Why? I've tried custard cake twice. The sponge cake was perfectly baked but the caramel stayed solid and the custard didn't even cook. I followed the exact recipe yet still failed. I tried to figured out what went wrong...it was me? the recipe? or the oven was to blame for my custard cake chaos? Oh well! Pieter really, really need to get me a decent oven once I return from my trip to Manila.

So, frozen egg whites + frozen strawberries = delicious, light, soft Angel Food Cake with Strawberry Sauce. It was funny how Pieter eat his angel food cake. He tears a big piece and wipe the strawberry sauce and whipped cream from his plate like a sponge (literally) and then stuff his face.
It was my 1st angel food cake and I can say that the oven cooperated with me this time...well, always except for macarons and custard cake. ;-)

angel food cake
150 ml egg whites
3/4 cup caster sugar
2/3 cup cake flour
1 tsp vanilla extract
1 tsp cream of tartar (didn't add coz i dont have in hand)
1/2 tsp salt

Pre-heat oven to 170 C.
In a bowl sift cake flour and half of the sugar. Sift twice to ensure the cake is light. Set aside.
In another grease free bowl, beat the egg whites until foamy. Add cream of tartar and salt. Slowly add the rest of the sugar while whisking. Beat until stiff peaks and glossy.
Carefully fold in the dry ingredients and mix until well blended. Fold in vanilla extract.
Turn the mixture into an ungreased angel food cake pan and bake at 170 C for 40-45 minutes until the cake has risen, golden and springy to the touch.
Invert the cake pan on a bottle and let cool upside down. Carefully take cake out of pan.

strawberry sauce
250 gm frozen strawberry
2 tbsp sugar

Place the frozen strawberries in a large bowl and thaw.
Once thawed, put the strawberries, sugar and their juice in a food processor and process the berries until pureed. Taste and add more sugar if needed.

rose creme chantilly (or use vanilla if you don't have rose water)
250 ml whipping cream
1 tbsp sifted powdered sugar (add more powdered sugar if you want)
1/4 tsp rose water or 1/4 tsp vanilla extract

Whip the cream and powdered sugar until cream stands in soft peaks.
Add rose water or vanilla extract.

Pretty in Red Cookies

2011-05-03T22:28:00.002+08:00

Hey, hey, hey it's me! Sorry if I haven't been updating my blog lately. I've been cooking and baking a lot but just too lazy to blog them all. Well honestly I just dont know what to say or write. :-( Yes! I do suck when it comes to blog writing.

Anyway, I found these 2 lovely cookie recipes. They are both pretty and very delicious. Pieter brought these cookies to his office and everybody loves it. Angela his colleague even sent him an email saying how delicious the cookies was.

Cranberries and Rose Cookies recipe here
Strawberry Shortcake Cookies recipe here

Sesame Seeds and Its Health Benefits

2011-04-13T23:13:00.002+08:00

I have made few recipes using Black and White Sesame Seeds: Cookies, Cheesecake, Pannacotta, Honey Sesame Chicken, Sesame Seared Tuna and more. Here are 2 of the recipes.

I divided the dough into 2 to get the two-toned color.

black sesame cookies - makes 2 dozens
1/4 stick butter
1/2 cup sugar
1 tsp vanilla
1 cup flour
1/8 cup toasted ground black sesame seeds
1/2 tsp baking powder
1/8 tsp salt
1 large egg

Beat butter and sugar in a large bowl until light and creamy. Add vanilla and egg. Beat well.
Combined flour, baking powder, salt. Add to the butter mixture, mix until a crumbly dough has formed. Divide into half. Then add ground black sesame seeds to the other half. Wrap each dough in cling film and chill.
On slightly floured working surface, shape the yellow dough into a 8 inches log about 1 1/4 inches in diameter. Roll the black sesame dough into a 4x8 inches rectangular shape. Place the yellow dough in the middle of the black sesame dough and wrap. Roll them gently to smoothen. Chill for at least 3 hours or freeze until ready to use.
Cut each log into 24 slices. Arrange slices, about 1 1/2 inches apart, on a greased cookie tray. Press some black sesame seeds over each of the cookies. Bake at 170 for about 12 minutes or until edges are golden. Remove the cookies from the oven and immediately transfer to wire rack to cool.

no bake sesame cheesecake - makes 12
for the crust:
1/2 cup crushed digestive biscuit
1 tbsp sugar
3 tbsp melted butter

In a medium bowl, mix digestive, sugar and butter with fork until well combined.
Fill each muffin cup with liners with 1 tsp mixture. Press down until firmly packed.
Place in the fridge to chill while you make the filling.

filling
200 g cream cheese, softened
200 ml whipping cream
3 tbsp sugar (add more sugar if you want yours sweeter)
1 1/2 tbsp toasted ground black sesame seeds
1/4 tsp vanilla
2 gelatine sheets
1/4 cup water

Soak gelatine sheets into cold water. Warm 1/4 cup of water, squeeze of excess water and melt the softened gelatine to the warm water. Let cool.
In a medium bowl, using electric mixer, beat softened cream cheese and sugar, ground black sesame until smooth. Beat in vanilla. Set aside.
In a clean bowl whip the cream until barely stiff. Add melted gelatin all at once to cream during whipping. Beat until soft peak. Fold or beat the whipped cream into the cream cheese mixture.
Spoon mixture into each cup. Refrigerate for at least 4 hours.

Sesame Seared Tuna Steak with Kani Salad

From savory to sweets. There are so many ways you can enjoy sesame seeds!

HEALTH BENEFITS
Sesame seeds are the one of the most underrated and poorly understood foods. These seeds are small yet pack a powerful punch full of beneficial nutrients. Most notably, sesame seeds are very high in copper, magnesium, and calcium (#1 food source). Just a quarter-cup of sesame seeds supplies 74% of the daily value (DV) for copper, 31.6% of the DV for magnesium, and 35.1% of the DV for calcium. This rich assortment of minerals translates into many health benefits.

Copper is known for its use in reducing some of the pain and swelling of rheumatoid arthritis. Copper's effectiveness is due to the fact that this trace mineral is important in a number of anti-inflammatory and antioxidant enzyme systems. In addition, copper plays an important role in the activity of lysyl oxidase, an enzyme needed for the cross-linking of collagen and elastin-the ground substances that provide structure, strength and elasticity in blood vessels, bones and joints.

The magnesium inherent in sesame seeds is well known to support vascular and respiratory health. Some of its role include: preventing the airway spasm in asthma, lowering high blood pressure, preventing the trigeminal blood vessel spasm that triggers migraine attacks, and restoring normal sleep patterns in women who are experiencing unpleasant symptoms associated with menopause.

Every knows of calcium’s importance to the body, but here are some more important benefits that can you acquire by consuming sesame seeds – the #1 source of calcium: protecting colon cells from cancer-causing chemicals, helping prevent the bone loss that can occur as a result of menopause or certain conditions such as rheumatoid arthritis, helping prevent migraine headaches in those who suffer from them, reducing PMS symptoms during the luteal phase (the second half) of the menstrual cycle, and providing the necessary components for muscular contraction.

www.rawnutrition.ca

Something Like Kasutera

2011-04-11T07:43:00.002+08:00

I am having coffee in my kitchen while staring at the new pack of cake flour on top of my kitchen counter. Then suddenly I got this urge to bake kasutera.

Kasutera is traditionally baked in a rectangular loaf baking tin. moist, with a very fine texture, and very light. It should have a dark brown and sugary top and bottom. The sides are usually cut off, exposing the yellow crumbs.

I haven't tried kasutera or japanese sponge cake and baking this is quite intimidating. Why? I have read few blogs saying that their kasutera isn't successful because they didn't achieved the perfect texture, it was too dense, had too many air bubbles, or it collapsed when cooled.
Some recipes are easy, while some are complicated. I dont know exactly how kasutera's texture and taste like as I haven't eaten nor seen one...So to make my life easier I just followed my japanese cookbook with simple procedures.

I know, I know it isn't supposed to be Hello Kitty's face buy hey she is japanese. She looks cute (although she has too many pores, which they called air bubbles) delicious, fluffy and oh so soft...She is actually! ;-)

Laugh all you want but I dare you to bake your own kasutera.

kasutera
5 large eggs
150 g caster sugar
1/4 cup honey
3/4 tsp baking powder
90 g cake flour

Preheat oven to 170 C. Use parchment to line the bottom of a 9 inch square baking pan. Grease the parchment.
Break the eggs in a bowl and beat until frothy. Beat in the sugar and honey gradually. Continue beating until the mixture is thick and pale and beaters leave a thin ribbon, about 12 minutes.
Sift the flour and baking powder together into the bowl with egg mixture.
Gently fold the dry ingredients until just combined, and carefully pour the mixture into the prepared pan.
Bake for 30 minutes or until a skewer stuck in the middle comes out clean.
Removed from the heat and leave to cool. Run a small knife between edge of cake and pan. Remove from pan carefully. Pull off parchment and cool completely. Serve or store airtight.

Going Asian - Pad Thai and Beef Bulgogi

2011-03-24T11:07:00.002+08:00

These dishes doesn't need any further introduction. They are both my ultimate favorites and I will never get tired making it over and over again.

pad thai - serves 2-3
175 g rice noodles
3 tbsp oil
3 garlic cloves, minced
1/4 cup dried shrimp
1 tbsp chili flakes
1 egg
1/2 cup water
2 cups beans sprout
1/2 cup garlic chives
1 cup firm diced tofu
4 large shrimps, peeled and deviened
3 tbsp ground roasted peanuts
2 tbsp chopped fresh coriander leaves (optional)
lime wedges (which I forgot to add to the photo)

sauce
1/4 cup fish sauce
1/4 cup palm sugar paste
1/4 cup tamarind paste

Soak the rice noodles in lukewarm water for 30 minutes, or until soft. Drain, and set aside.
In a small pan over medium heat, add tamarind paste, palm sugar paste and fish sauce. Stir until sugar dissolves. When the sauce starts to boil remove from the heat and set aside.
Heat a large skillet until hot, then add the oil. Add the garlic and stir fry but don't let brown. Add dried shrimp and tofu, stir for a few seconds then add fresh shrimps. Stir until the shrimps are pink and cooked through.
Add the noodles and stir-fry. It may be necessary to reduce the heat if the mixture is cooking too quickly.
Add the water to soften the noodles. Add the sauce and chili flakes. Stir-fry the mixture until thoroughly combined.
Make room for the egg by pushing all noodles to the side of the skillet. Crack the egg and scramble it until it is almost all cooked. Fold the egg into the noodles.
Add half of the bean sprouts and garlic chives. Stir a few more times.
Place on a serving dish, arrange the remaining bean sprout, onion chives and lime wedges. Sprinkle peanuts and coriander leaves.

Recipes here and here for Beef Bulgogi

Apple Galette

2011-03-09T10:25:00.003+08:00

Pieter and I made this Apple Galette last weekend. We both got inspired after watching Gordon Ramsay and Hugh Fearnley Apple challenged in F word.
I dont have puff pastry in hand so I made my basic pie pastry recipe instead.

apple galette
pastry
1 1/4 cups all purpose flour
1 stick butter, cold and cut into small cubes
2 tbsp sugar
1/4 tsp salt
2-3 tbsp ice cold water

filling
4 apples, cored, peeled and thinly sliced
1/4 cup light brown sugar
1 tsp ground cinnamon
1/4 cup applesauce
1/4 cup softened butter

Mix together flour, salt and sugar in a mixing bowl.
Cut in the butter with pastry cutter or a fork until the mixture resemble course crumbs.
Add water and stir with fork to moisten. Flour mixture should come together. Add a little more water if mixture is too dry. Do not over mix.
Lay a plastic wrap onto work surface, place dough and lift the edges of plastic wrap until dough comes together and form into disc. Wrap in plastic and chill for 30 minutes.
Meanwhile prepare your apples.
Preheat oven to 180 C.
Unwrap dough. On a lightly floured surface, with a lightly floured rolling pin, roll into a round about 9 inches in diameter.
Line a baking sheet and carefully transfer dough to sheet. Gently fold (1 inch) pastry edges. Prick all over with fork and bake for 15 minutes until pastry is dry and lightly browned. Let cool on wire rack.
Spoon applesauce into the cooled prebaked pastry and spread evenly.
Arrange the apple slices over the applesauce. Brush with softened butter.
In a small bowl combine sugar and cinnamon and sprinkle over apple slices.
Bake in a preheated 180 C oven for 20-25 minutes or until the apples are nicely browned and soft.
Serve warm or cold with whipped cream or vanilla ice cream.

Bibimbap

2011-02-28T10:00:00.003+08:00

Bibimbap is a popular Korean dish. The word literally means "mixed meal." Bibimbap is served as a bowl of warm white rice topped with namul (sautéed and seasoned vegetables) and gochujang (chili pepper paste). A raw or fried egg and sliced meat (usually beef ) are common additions. The ingredients are stirred together thoroughly just before eating.It can be served either cold or hot. (wikipedia)

I so love, love, love korean food! I'm totally hooked on making my own korean food. Well, actually I am just a cheap person and for me dining out is so expensive specially here in Holland. If you can cook it at home, why dine out? It saves a lot of money and you can stuff your face as well. haha!

There's so much delicious korean food I've already tried when I was still in Manila. Jajangmyun, Jjolmyeon, Kalbi, Bulgogi, Kimchi and few other dishes that I dont remember the names. Honestly I really mastered cooking Beef Bulgogi and Kimchi at home. So last week I challenged myself to make my very 1st Bibimbap.

Bibimbap or dolsot bibimbap (dolsot means stone pot) is usually served in a very hot stone bowl in which a raw egg is cooked against the sides of the bowl. But since I don't have that kind of bowl, I just used regular bowl and fried the eggs seperately.

bibimbap - serves 2
150 g lean beef terderloin, thinly sliced
1 tbsp mirin
1/2 tsp sesame oil
1 tsp sugar
1 garlic, finely choppped
1/2 tsp grated ginger
1/8 cup soy sauce
pepper

In a medium bowl add sesame oil, sugar, soy sauce, mirin, ginger, garlic and pepper. Whisk until combined. Toss in meat, cover and set in the fridge for 2 hours.
In a non stick frying pan over medium heat, cook meat until desired doneness is reached.
Remove from heat and set aside.

100 g spinach
50 g beansprout
sesame oil
sesame seeds
salt to taste

blanch beansprout in boiling water for 1 minute, drain and toss with sesame oil and sesame seeds and salt. set aside
blanch spinach in boiling water for 1 minute, squeeze gently and chopped. toss with sesame oil and salt. set aside.

1 small carrot, chopped into thin strips
1 small zucchini, chopped into thin strips
vegetable oil

In a pan heat vegetable oil and stir fry carrots season with salt. transfer into plate. On the same pan add zucchini season with salt and stir fry until wilted. set aside.

2 eggs
cooked rice
kimchi
chili pepper paste

to assemble

In a large bowl place the steamed rice, arrange beef and vegetables on top and place the egg on the middle. Serve with hot pepper paste.

Choco Mallows

2011-02-21T16:30:00.003+08:00

(photo from orientalsuper-mart.com)

Fibisco Choco Mallows, a chocolate coated marshmallow-biscuits that I loved when I was a kid. I can't forget the happiness I felt every time I opened the box, teared the foil wrapper and quickly drowned my teeth into this chocolately, marshmallowy treat.

A sudden childhood nostalgic memories...which resulted into this homemade version of choco mallows.

choco mallows - makes 8 large biscuits
8 digestive biscuits
200 gm marshmallow
180 gm milk chocolate, chopped
2 tbsp butter
4 tbsp cream
chopped pistachio

Melt butter in large saucepan over low heat. Add marshmallows and stir until completely melted.
Spoon melted marshmallow on top of the biscuits and let set in room temperature.
Melt chocolate and cream in a bowl over a saucepan of simmering water. Stir until smooth.
Line baking tray with parchment or a nonstick baking mat. One at a time, gently drop the marshmallow-biscuit into the melted chocolate. Lift out with a fork and let excess chocolate drip back into the bowl. Place on the prepared pan, sprinkle chopped pistachio and let set at room temperature until the coating is firm.

Chawan Mushi

2011-02-18T09:36:00.000+08:00

Chawanmushi is a Japanese famous egg custard dish, usually served as an appetizer. My friend and I thought it was a soft tofu because of it's smooth, silky, soft tofu texture. But to my surprise it isn't made of tofu after all.

Making chawanmushi is very easy. Just make sure you don't over beat the eggs and don't overcook it. I usually add crabsticks but today I only used mushrooms, spring onions and instant dashi powder. You can add shrimps, carrots, chicken or any ingredients you like.
As what they've said: Chawanmushi is a cup with hidden treasures buried at the bottom of the custard.

chawanmushi - serves 4
2 cups warm Dashi stock or 2 tsp instant dashi powder + 2 cups warm water
3 eggs
1 tbsp mirin
1 tbsp soy sauce
4 mushrooms, sliced
1 spring onion, sliced
pinch of salt (omit if using instant dashi)

If using instant dashi powder: In a medium bowl, whisk the dashi powder into the warm water until dissolved.
In a bowl break the eggs and stir them gently with chopstick or fork. Do not beat or allow bubbles to form in the eggs.
Combine the dashi stock or instant dashi mixture with mirin, soy sauce and salt.
Pour the dashi mixture into the eggs, stirring gently to blend. Strain through a fine sieve to remove any lumps.
Divide the mushrooms and spring onions (or any ingredients you like) among 4 tea cups. Pour the egg mixture over and cover each cup with foil and place in the already-hot steamer. Cook over low heat for 15 minutes, until a toothpick comes out clean when inserted in the custard.
Serve warm or cold.

Pisa, Lucca, Italy ( Jan, 2011)

2011-02-16T12:53:00.009+08:00

When you say Italy people will think of Rome, Milan, Venice, Florence...but Pisa? Uhm where is that?! Honestly, few people doesn't know where or what the Leaning Tower of Pisa is. When I first saw the Leaning Tower of Pisa on tv, I told my self that someday I will visit Italy as well and Pisa will be the 1st city. Luckily my travel partner felt the same. A dream come true 2nd to The Charles Bridge in Prague.

I am a cheap traveller so we don't shop that much...well except for souvenirs because Pieter likes to collect fridge magnets and miniature items. We travel because we are interested about the history and culture of the country and not for shopping! Call us boring tourist, but you will only see these historical sights once in a lifetime right? Seeing Eiffel Tower in France, Leaning Tower of Pisa in Italy & Charles Bridge in Prague on tv or in a book is just not the same as seeing them in real life.

Few people I know have been to China many times but never seen the Great Wall of China or The Terra Cotta Army. Well, you know what they did. haha...

Anyway, here are the photos we made and info (thanks to wikipedia...information is more complete) during our 3 days trip. Buckle up as I take you on a trip to Pisa and Lucca Italy.

Pisa is a city in Tuscany, Central Italy, on the right bank of the mouth of the River Arno on the Ligurian Sea. It is the capital city of the Province of Pisa. Although Pisa is known worldwide for its Leaning Tower (the bell tower of the city's cathedral), the city of over 87,500 residents contains more than 20 other historic churches, several palaces and various bridges across the River Arno. The city is also home of the University of Pisa, which has a history going back to the 12th century.
Pisa was the birthplace of the important early physicist, Galileo Galilei.

Cattedrale - Il Duomo di Pisa. (3rd day photo)

The heart of the Piazza del Duomo is, obviously, the Duomo, the medieval cathedral, entitled to Santa Maria Assunta (St. Mary of the Assumption). This is a five-naved cathedral with a three-naved transept. The church is known also as the Primatial, the archbishop of Pisa being a Primate since 1092.

Construction was begun in 1064 by the architect Busketo, and set the model for the distinctive Pisan Romanesque style of architecture. The mosaics of the interior, as well as the pointed arches, show a strong Byzantine influence.

Interior view of the Duomo

Duomo Ceiling

The Piazza del Duomo ("Cathedral Square") is a wide, walled area at the heart of the city of Pisa, recognized as one of the main centers for medieval art in the world. Partly paved and partly grassed, it is dominated by four great religious edifices: the Duomo (cathedral), the Campanile (the cathedral's free standing bell tower), the Baptistry and the Camposanto.

It is otherwise known as Piazza dei Miracoli ("Square of Miracles"). This name was created by the Italian writer and poet Gabriele d'Annunzio who, in his novel Forse che si forse che no (1910) described the square in this way:

L’Ardea roteò nel cielo di Cristo, sul prato dei Miracoli.

which means: "The Ardea rotated over the sky of Christ, over the meadow of Miracles."

Often people tend to mistake the term with Campo dei Miracoli ("Field of Miracles"). This one is a fictional magical field in the book Pinocchio, where a gold coin seed will grow a money tree.

In 1987 the whole square was declared a UNESCO World Heritage Site.

The Baptistry of St. John (Battistero di San Giovanni) is a religious building in Pisa, Italy . It started construction in 1152, in replacement of an older baptistry, and completed in 1363. It's the second building, in the chronological order, in the Piazza dei Miracoli, near the Cathedral and the famous Leaning Tower.

The architect was Diotisalvi, whose signature can be read on two pillars inside the building, with the date 1153. (In the medieval Pisan calendar, 1153 corresponded to 1152.):

MCLIII, MENSE AUGUSTI FUNDATA FUIT HAEC ECCLESIA DEUSTESALVET MAGISTER HUIUS OPERIS

The structure is 54.86 m high, with a circumference of 107.24 m, and is the largest baptistry in Italy. The Baptistry has an example of the transition from the Romanesque style to the Gothic style: the lower registers are in the Romanesque style, with rounded arches, while the upper registers are in the Gothic style, with pointed arches. The Baptistry is constructed of marble, plentiful and often used in Italian architecture.

Pieter and I before entering the Baptistry. By the way the entrance fee is 6 euro per person for The Baptistry and The Campo Santo. If you'd like to go to the top of the Leaning Tower, you'll pay 15 euro each.

Huge outside but surprisingly small and lacks of decoration inside.

Baptismal font by Guido Bigarelli

one of the Stained Glass window

Tomb inside

Behind us is Torre Santa Maria & Porta del Leone.

The Campo Santo, also known as camposanto monumentale ("monumental cemetery") or camposanto vecchio ("old cemetery"), lies at the northern edge of the Square. It is a walled cemetery, which many claim is the most beautiful cemetery in the world. It is said to have been built around a shipload of sacred soil from Golgotha, brought back to Pisa from theFourth Crusade byUbaldo de' Lanfranchi, archbishop of Pisa in the 12th century, hence the name "Campo Santo" (Holy Field).

Campo Santo interior

The building itself dates from a century later and was erected over the earlier burial ground. The building of this huge, oblong Gothic cloister began in 1278 by the architect Giovanni de Simone. He died in 1284 when Pisa suffered a defeat in a naval battle of Meloria against the Genoans.
The cemetery was only completed in 1464. The outer wall is composed of 43 blind arches. There are two doorways. The one on the right is crowned by a gracious Gothic tabernacle. It contains the Virgin Mary with Child, surrounded by four saints. It is the work from the second half of the 14th century by a follower of Giovanni Pisano. Most of the tombs are under the arcades, although a few are on the central lawn. The inner court is surrounded by elaborate round arches with slender mullions and plurilobed tracery.

Leonardo Fibonacci also known as Leonardo Pisano, Leonardo of Pisa, was the greatest European mathematician of the Middle ages. He was born in Pisa in Italy circa 1170 and died some time after 1240.

The huge harbor chains to protect the port of Pisa against enemy ships by closing off the access to the harbor. These were taken by the Genoese in 1342 and returned to Pisa in 1860.

Tomb of Francesco Algarotti

Yep, that's me!

Bought pasta and red wine from this guy. Actually the red wine sucks it's just the bottle I like.

Souvenirs everywhere

The Piazza del Duomo at night. Kinda disappointed as I am expecting to see the illuminated leaning tower.

LUCCA

Renaissance Walls of Lucca. The walls enclosing Lucca's historic center are some of the best preserved ramparts in Italy.

Lucca's historic center is enclosed by more than four kilometers of walls with six gates and eleven bastions.

Between the walls.

Tuscan balcony

One of the few residential buildings.

Lucca is surrounded entirely by 16th century walls. In the 19th century, trees were planted and now the ramparts can be walked or cycled. It's approximately three miles around the oval. We only walk half way, urgh! So tiring. haha

Going down the wall.

Narrow shopping lanes

Can't help but admire this lovely pastry shop. One day I will have my own shop ;-)

The art of pastry. This is the kind of window display that attracts me.

Foccacia is a flat oven-baked Italian bread which may be topped with herbs or other ingredients.

Entrance to Piazza Anfiteatro

One of the most interesting sites is the Piazza del Mercato, built on the ancient Roman amphitheater, and still retaining its arena shape. The archways around the piazza mark the points where animals and gladiators would once have entered the arena.

Buildings and houses were built around the arena during the middle ages.

San Michele Church (Piazza San Michele) is in the large square that was originally the Roman Forum in the center of Lucca. Today it's still a lively square lined with medieval buildings housing cafes, shops, and homes. The beautiful marble church, built from the 11th through 14th centuries, has a large Romanesque facade, larger in fact than the actual church. It's topped with a large statue of the archangel San Michele, or Saint Michael.

Piazza San Frediano - San Frediano's facade is decorated with a stunning 13th century Byzantine-style mosaic. Made mostly with gold leaf mosaic which glows beautifully in the sunlight, there's also a little color to make the apostles and Christ stand out. The church was originally built in the 6th century but remodeled in the 12th. Inside is a Romanesque baptismal font. There are also several good art works and frescoes and the mummified body of Santa Zita.

Beware: all restaurants have a 15% service charge!

The last square before going out the wall.

Lucca's top view. A borrowed photo

There's my souvenir Pisa coffee mug and Italian inspired sandwich.

I hope you enjoyed our Pisa, Lucca Italy adventure. I have made so many photos but I'm afraid you will all get tired looking at it. Next trip will be Poland. I am really looking forward to visit the Auschwitz Museum and the beautiful city of Krakau.

Sweet Little Treats

2011-02-13T09:00:00.000+08:00

I made these little treats using left over ingredients. Yes! left over ingredients that has been in my fridge for weeks. Pieter was really amazed every time I created something from scratch, left over or available ingredients in the pantry. It's like "a little dash of this, a little dash of that and 'Voilà!"

Brazo de Mercedes my childhood favorite. A soft meringue with egg/condensed milk custard filling.
My recipe: 2 egg whites, 2 egg yolks, 1/4 cup condensed milk (been in my fridge since...hmm...I forgot already), 1/2 tsp vinegar (substitute for cream of tartar), 1 tsp vanilla, 1/4 cup sugar, 1-2 tbsp powdered sugar for rolling and I sprinkled 1/8 cup chopped almonds to the custard filling before rolling.

Yep, small roll just for 2 person. If you want a big batch try this recipe.

*note: I cooked the cream custard filling in double boiler. With this process you can control the mixture and wont ended up having scramble eggs.

Pannacotta, Pieter's all time favorite. I had frozen strawberry in the freezer for almost 3 weeks. My brother in law visited us 3 days ago for dinner and I made 3 glasses of strawberry pannacotta. This tiny ones are left over from the strawberry puree I made.
My recipe: 1/4 cup strawberry puree (1/8 cup each), 1/4 cup milk, 1/4 cup cream, 1/4 cup sugar and 1/2 leaf of gelatine then divided into 2 espresso cups.

Recipes here and here for mango pannacotta. You can also use peach, raspberry or any fruit you like.

We had peach and tomato salsa 2 weeks ago (I think). Since ripe mangoes here in The Netherlands is not as good as Philippine mangoes, canned peach in syrup is the perfect substitute. Left over peach goes to this tartlets.
Recipe from Martha Stewart but I made it tiny ones so I can use my new tartlet tin.

So! these are my sweet little treats for my huge dutchy guy, haha...

Happy Day to all!

Arrabbiata

2011-02-01T16:47:00.003+08:00

Arrabbiata! Un'altra volta, ma adesso vorrei proprio sentire la musica delle parole! (One more time, but this time I really want to hear the music of the words!) ♪♫ Ar ♪ ra ♫ bbi ♪ ata ♫♪
haha...Pieter and I just loved saying this over and over again...like "Margheretti" from the scene in the movie Inglorious Basterds.

Arrabbiata literally means "angry". When we 1st saw this on the menu Pieter and I asked the italian owner what is Arrabbiata. She responded to us in english with her lovely accent "it's like regular tomato sauce but we added extra spices to make it spicy. it taste odd but it's not"

I tried to recreate the recipe at home using the arrabbiata mix we bought in Italy. Penne is most commonly used for this kind of sauce, but all I had was Spaghetti, Tagliatelle, Pappardelle and Schiaffoni. The schiaffoni is too large, my tagliatelle is lemon flavor, spaghetti? nah! im a bit bored with it, so pappardelle was the chosen one. I know, I know, pappardelle is suppose to be serve with heavy meat sauce. But hey, penne or pappardelle they were both spicylicious.

arrabbiata ingredients: garlic, capers, red pepper, tomato, onion, parsley

pappardelle arrabbiata
200g pappardelle or penne
1 tsp arrabbiata mix
1 can whole peeled tomatoes in juice
2 tbsp olive oil
2 cloves garlic, thinly sliced
grated parmesan cheese
salt and pepper to taste
1 tsp dried red pepper flakes (optonal) if you want super spicy

Bring a large pot of salted water to a boil.
In a large skillet, heat oil over medium heat. Add garlic and cook until fragrant and beginning to brown. Add arrabbiata mix, dried red pepper flakes and cook for 1 minute.
Add tomatoes with juice, break up the tomatoes with a wooden spoon. Season with salt and pepper. Bring to a boil and then reduce to a simmer, stirring occasionally, until slightly thickened, 8 to 10 minutes.
Meanwhile, Cook pasta in boiling salted water 2 minutes less than package instructions for al dente. Drain, add pasta to skillet. Cook, stirring, until pasta is tender, about 2 minutes.
Serve with parmesan cheese.

Spaghetti ala Carbonara

2011-01-27T10:50:00.002+08:00

It was 8-9 years ago when I 1st tried the best Carbonara ever. Yes! it was long time ago in Singapore, but great food stays in my memory. I was really surprised when my friend told me that the pasta dish are based on eggs, cheese, bacon, pasta water and black pepper only.
I have tried so many version of carbonara in Manila but non of them drive me back to memory lane. They all tasted bechamel sauce with lots of nutmeg to me.

Last thursday, before our trip to Italy. I got inspired to cook something Italian. Create a dish at home and try the original one in Italy. So, I checked few pasta recipes and found Mario Batali's Carbonara. He said "A true carbonara has no cream" Ok, he said so! I followed his recipe except for the Guanciale (I used bacon and also lessen the quantity for just 1 person) and this was my end result. Good!

Ok, about the authentic italian carbonara I experienced in Italy. The one I had was too soupy (as in my pasta was swimming in sauce) they used ham instead of pancetta and it has cream. It was good though. I ate half of it and traded half to Pieter's Penne Arrabbiata.

Oh well, I cooked my own and tried the authentic one. I like it with or without cream.

for recipe click here

Trip to Pisa, Italy

2011-01-26T12:00:00.000+08:00

Hello everyone! I just got back from my 3 days trip to Pisa, Italy. Bought few pasta and Italian herbs. Meaning...we will be cooking Italian food this coming weeks. I will post my photos soon.

Caramelized Onions

2011-01-26T11:30:00.003+08:00

Caramelized onions has so many uses...for soup, tarts, pizza and meat.
I love adding this to my sandwich or toast with brie in the morning, and of course my favorite caramelized onions and goat cheese tartlet.

caramelized onions
400 g white onions
4 tbsp olive oil
2 tbsp butter
1 tbsp balsamic vinegar
pinch of salt

Using a sharp knife slice off the root and top ends of the onions, peel the onions, cut in half and slice it lengthwise.
Heat oil and butter in a large frying pan over low heat. Add the onions, pinch of salt and cook very slowly for 30 minutes, stirring occasionally. Don't be tempted to turn the heat up, you can not speed up this process.
When onions are softened and golden, add balsamic vinegar. Cook for further 20 minutes, stirring occasionally, until sticky and caramelized.
Use immediately, or store in the fridge, in a sterilized jar or plastic container.

I hope you don't get too teary-eyed from cutting all those onions. hehe

Poffertjes

2011-01-20T12:25:00.002+08:00

Poffertjes also know as Dutch baby pancakes. This cuties are traditionally served with butter and powdered sugar.
I made my poffertjes savoury for a change, also added flavored cheese. Got the recipe from my Dutch cookbook. You can simply omit the cheese and pepper if you want traditional sweet poffertjes.

poffertjes
400 ml milk
1/2 tsp dried yeast
200 g flour
100 g buckwheat flour
pinch of salt
1 egg
100 g flavored cheese
ground pepper
40 g melted butter

Warm the milk until lukewarm. Sprinkle the yeast into small bowl, add a splash of milk and mix until smooth.
In a bowl, beat the flour, buckwheat flour, salt, yeast mixture, egg and the remaining warm milk with a whisk to a smooth batter. Whisk to remove any lumps. Cover and leave to rise for 1 hour in a warm place.
Stir in grated cheese and pepper into the batter. Lightly greased the poffertjes pan and fill the depressions about half full with batter. Quickly fry the tiny pancakes. Turn them when golden and almost dry and fry the other side.
Serve with a knob of butter.

Good Morning Alma!

2011-01-14T19:56:00.009+08:00

Yep! I eat breakfast....heavy breakfast!

Dulce de Leche Week

2011-01-07T11:51:00.001+08:00

Dulce de Leche...reminds me of a childhood candy called yema. Yema Is a custard candy made from egg yolk, milk and toasted peanut (filipino version). Shaped into pyramids and wrapped in colorful cellophane.

Last week we bought a can of dulce de leche and baked my very first dulce de leche cupcakes and macarons. Actually this macarons was my second attempt. I made a chocolate ones last week but it all ended up in the trash bin. Good thing I only used small amount of ingredients though, phew!
Macarons...so darn cute and yummy but difficult to make. (btw, that is dulce de leche paint on top of the shell)

For the cupcakes I used my tres leches batter recipe. But I cut down the sugar because the dulce de leche filling and buttercream are sweet enough for me. The end result was really great.

cupcakes - makes 10
1/2 cup flour
1/2 cup sugar (I only used 1/4 cup)
1/4 cup oil
1/8 tsp salt
3 eggs, seperated
dulce de leche

Preheat the oven to 160C.
Line muffin pans with paper cups
In a large bowl, beat egg yolks on high speed until thick. Gradually beat in sugar, salt and oil. Sift flour and gradually add to yolk mixture and mix well.
In a small bowl with clean beaters, beat egg whites on medium speed until soft peaks form.
Fold the whites into the yolk and flour mixture, careful not to deflate the batter.
Pour the batter into the paper-lined muffin pans. Bake the cupcakes in a preheated oven for 18-20 minutes or until golden brown and when a cake tester inserted in the middle comes out clean.
Allow to cool on a wire rack before filling and frosting.

dulce de leche buttercream - enough to frost 10 cupcakes
3/4 stick butter, room temperature
1 - 1/2 cups sifted powdered sugar
1 tbsp dulce de leche

Beat butter at medium speed until creamy.
Sift 1 cup of powdered sugar into the butter and beat until combined. Add the dulce de leche.
Add more sugar until you get to the right consistency.

fill cupcakes

Cut out a cone from each cupcake.
Flip the cone and cut off the excess. Set the top aside.
Fill each cavity with dulce de leche.
Replace each top.
Frost cupcakes and decorate with tiny dot of dulce de leche.

Yay! I mentioned dulce de leche over and over again. haha...anyway enjoy your d......cupcakes. ♥

Just a little note

2011-01-05T15:28:00.014+08:00

Some of my recipes are purely experimental, few came from my cookbooks, few from the internet. I even substituted few ingredients and sometimes lessen or double the quantity.
Everything I posted here worked fine with me but as what they have said "WHAT WORKS FOR SOME MAY NOT WORK FOR OTHERS." One way of learning is through trial and error. Still...I thank you all for "at least" trying my recipes.

December...Pineapple Upside-Down Cake

2010-12-27T08:51:00.013+08:00

I baked this cake for my dutch family last Christmas Eve and the small one for our friend Tjietra weeks ago.

The recipe still the same. Makes 12 cupcake size. Bake for 18-20 minutes.

NOTE: This cake will become firm once you put it in the fridge. It is best to serve warm. Just reheat in the microwave for a minutes or so and you'll have fresh, soft pineapple upside down cake again.

Pear with Honey and Gorgonzola

2010-12-23T21:43:00.012+08:00

Two weeks ago Pieter and I visited his ex-colleague (Tjietra) for dinner (I baked mini pineapple upside down cake for them btw, recipe and photos still in my draft) We had red wine and 3 kinds of cheeses including gorgonzola and jam as a pre-dinner snack...yes jam! It was then I started to appreciate the gorgonzola...salty cheese and sweet jam...amazing combination!

I first saw the recipe from Nigella Lawson. But this recipe is from my cookbook and it doesn't contain Marsala wine like Nigella's version. Hope you will like it.

pear with honey and gorgonzola - serves 4
2 pears
1 1/2 tbsp butter
2 tsp honey
freshly ground pepper
150 g mild Gorgonzola cheese
chopped walnut (optional)

Peel the pears and cut them into 4 wedges. Remove the core and cut into small cubes.
Melt butter in a large non-stick frying pan. Gently brown the pear cubes.
Add the honey and turn often until caramelized. Sprinkle with a little ground pepper and then transfer to a tray lined with parchment paper.
Cut the Gorgonzola into cubes, same size as the pears. You can create a miniature skewers by threading pear and cheese cubes onto toothpicks if you don't have appetizer spoons.
Sprinkle chopped walnuts and serve as starter, or paired with a good glass of wine as a pre-dinner snack.

Potato Salad with Smoked Eel in Clementine, Olive Oil Dressing

2010-12-10T14:56:00.007+08:00

Eeeeek...I mean Eel, scary but tasted great. I have read so many things about Eel but better not mention it or you wouldn't try this recipe. Haha!

The Dutch are famous for their smoked fish. Smoked Eel, Mackerel and my favorite Haring (fresh ones) are considered great delicacy in The Netherlands.

I have made a simple yet very satisfying recipe yesterday. I hope you will like it as much as I did.

potato salad with smoked eel in clementine, olive oil dressing
2 large potatoes
50 g smoked eel, slice into bite size
1 tbsp olive oil
juice of half clementine
1 spring onion, thinly slice
salt and pepper to taste
sliced clementine to garnish

Peel and cook the potatoes in boiling salted water until tender.
Meanwhile mixed olive oil, clementine juice in a small bowl. Set aside.
Drain and cut potatoes and place them in a large bowl. Add olive oil/clementine dressing, smoked eel, spring onion and toss everything together. Season to taste.
Serve warm and garnish with slice clementine.

Season's Greetings

2010-12-07T20:33:00.002+08:00

Wish you all a very Merry Christmas and a Happy New Year!

Holland here I come!!!

2010-11-18T00:08:00.009+08:00

I am flying back to The Netherlands on Nov 24. Yey! after 8 long months the waiting is finally over!
Expect new recipes because I will bake and cook a lot. I will also share few recipes from all the cookbooks I bought. Ü

Dr. Oetker

2010-11-12T05:30:00.011+08:00

The products of Dr. Oetker are available in all Dutch supermarkets.
Here are a few baking and dessert ingredients I use.

Dr. Oetker Baking Powder - One pouch contains 5 tsp (20 ml), sufficient for 4 cups (500g) of flour. This practical home baking size is convenient and ensures freshness and guaranteed results. Simply mix Dr. Oetker Baking Powder with flour mentioned in recipe and sift. For best results add only to cold ingredients.

Dr. Oetker’s Instant Yeast - there is no need to dissolve the product in liquid prior to preparation. Just add yeast to dry ingredients. Mix Dr. Oetker Instant Yeast with about 500g (3 1/4 cups) flour. Add other ingredients of your recipe. Follow recipe's directions and let dough rise before baking.

Dr. Oetker Vanilla Sugar - Use in cakes, cookies, pastries, pies, desserts and frostings. Sprinkle on baked goods to add flavor and decoration. Sprinkle on fresh or canned fruits and cereals. Stir into coffee, tea, milk, milkshakes, fruit juice or yogurt for flavor.
One pouch of Dr. Oetker Vanilla Sugar is equivalent to 1 - 2 tsp of vanilla extract.

Dr. Oetker Whip it - MY FAVORITE! everytime I baked cakes or cupcakes I only used whipped cream frosting. When you want to keep your whipping cream looking great longer, just add this amazing product into your whipping cream and whip until peaks form. Your whipped cream will stay stiff for hours without separating. You can also add vanilla sugar to enhance the flavor.

Dr. Oetker Gelatine Leaves - This clear gelatin is used to bind puddings, creams and cakes. Also suitable for making Panna Cotta.

Dr. Oetker Gelatine is available in packs of 12 leaves.
12 leaves matches 18 grams powdered gelatin.

Kölner Weihnachtsmärkte (Cologne Christmas Market)

2010-11-07T04:00:00.016+08:00

I am looking forward to this shopping trip to Cologne Germany next month. Every year, the city centre of Cologne is touched by the magic of the festivities in the run-up to Christmas. Stalls selling christmas decorations, handmade gifts, typical german christmas treats and more.

For more info and photos
markets and events

photo courtesy of www.koelntourismus.de

ps: I will post photos soon ;-)

Tescoma

2010-11-04T02:28:00.017+08:00

Tescoma, a leading Czech company with a global customer base, focuses on creating truly original designs for its high-quality kitchen utensils.

The Tescoma brand kitchen utensils are made of top quality materials certified for use in both domestic and professional catering. They use traditional materials – high-grade stainless steel, thick-wall porcelain, resistant plastics, high-quality hardwoods and contemporary materials – heat-resistant silicone, transparent plastics, crystal, etc.

I have few Tescoma items in my kitchen and these 2 are my favorites.

Top Silicone pastry board - it perfectly sticks to the table, prevents the sticking of dough and pastry, poses low storage requirements as it can be rolled up or folded after each use. It is easy to clean and hygienic as it does not absorb odours. The board is provided with a grid (given in cm) for easy measuring of the processed dough/pastry and precise cutting, as well as being heat resistant, as a result of which it can even be used as a mat under hot cookware.

Pieter bought me this 15 cm Ceramic knife as a birthday present when we visited Prague, Czech Republic last March 2010. It feels like a toy in your hand, but it is super sharp.

click here to see video and Tescoma Catalogue.

Gambas al Ajillo

2010-11-04T01:40:00.006+08:00

One of my favorite Shrimp recipe, Gambas al Ajillo. Simple recipe and they are ready for you in just minutes. Perfect as an appetizer.

gambas al ajillo
12 shrimps, peeled, deveined, leave tail on
4 tbsp extra virgin, olive oil
3 cloves garlic, peeled, sliced thinly
dried chili flakes
salt and pepper
chopped parsley to garnish

Heat the oil in a frying pan over a medium heat. Add garlic and cook until brown.
Add the shrimp and stir fry until fully cooked, about 2 minutes (do not overcook) Add chili flakes, salt and pepper.
Serve in shallow dish and garnish with parsley.

Kitchen Aid Mixer

2010-10-30T04:22:00.011+08:00

Gift this coming Christmas. But I can't decide which color to choose. ;-) I love both colors.

Baby Pink?

Ice Blue?

Red, White and Brown

2010-10-30T01:40:00.018+08:00

It's very obvious...I love Black Forest! So yummy and easy to make.

Baked my very 1st black forest cake 2 1/2 years ago. My 1st cake decorating as well. Please don't laugh. I just started baking and using low quality camera back then.

Thanks to Pieter for keeping the photo.

I made these cuties for our Highschool reunion last July 10, 2010.

I would have to say that my baking and photography has definately improved over the years.(but still suck in cake decorating until now, haha)

My mom's favorite cupcake and hey! my frosting looks fine. haha

Black Forest Parfait

Black Forest Cupcakes

Cupcake container from Xenos.nl

Black Forest Pudding

Paella

2010-10-29T00:45:00.011+08:00

3 days ago I bought this super huge cookbook "Culina Mediterranea" 92 master chef and pastry cooks from Italy, France, Greece, Spain, Malta, Morocco, Tunisia and Turkey. A total of 380 traditional and original recipes with more than 3,000 color photographs, including detailed step by step instructions for each step of the cooking process and preparation methods.

Hardbound and urgh! HEAVY...No, I am not exaggerating check out my photo. hehe...see, I told you! It's the thickest and heaviest cookbook I've ever seen so far.

So why Paella? Well, actually I have never cook one, nor eaten (if my memory serves me right) I am also starting to get interested into Spanish cuisine. Different kinds of tapas. YUM! Gambas al Ajillo...my favorite!

There are many recipes for paella in Spain as there are towns and villages. The dish was named after the large pan in which it is cooked. Originally, paella was a dish eaten by laborers in the region of Valencia, but soon it was enhanced by the addition of veggies, seafoods, rabbit and chicken on special occassions. In Spain, the men usually prepare the paella on sunday, so it's considered a holiday dish. (culina mediterranea)

paella - serves 3-4
1/2 kilo chicken (legs and thigh, cut into 8 pieces)
1/4 cup extra virgin olive oil
2 spanish chorizo sausages, thickly sliced
1 spanish onion, finely chopped
3 cloves of garlic, finely chopped
4 tomatoes, skinned, finely chopped
2 cups short grain rice
4 cups chicken stock (or more if needed)
generous pinch of saffron
1/2 kilo clams, scrubbed
8 - 10 pcs jumbo shrimps
1/2 kilo squids, cut into rings
1/2 cup frozen or canned green peas
salt and pepper to taste
parsley
lemon wedges, for serving

Season chicken with salt and pepper. Set aside.
Heat olive oil in a large paella pan or wide shallow skillet over medium-high heat. Saute the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides. Remove from pan and reserve.
In the same pan, make a sofrito by sauteing the onions, garlic, and tomatoes until the mixture caramelizes.
Fold in the rice and stir-fry to coat the grains. Add chicken, chorizo. Pour in chicken stock, add saffron and simmer for 15 minutes, Gently stir once or twice, to make sure everything is heating evenly. If it looks like the rice is absorbing all the stock too early add a little more in.
Add the clams, squid, tucking them into the rice. Scatter shrimp on top of the rice.
Lower the heat to a gentle simmer and cook for a further 15 minutes without stirring (this time). After 15 minutes, turn the heat up to medium-high for a minute or so until you can smell the rice toasting at the bottom, then remove the paella pan from the heat.
Cover the pan with foil, and let the paella rest for 5 minutes.
Garnish with peas, parsley and lemon wedges.

Mango Panna Cotta - Part 2

2010-10-20T02:48:00.007+08:00

Pieter sent me a pack of gelatine sheets 2 months ago and was thinking what to do with it. I have mangoes in the fridge and then I suddenly remembered my very 1st Mango Panna Cotta. Actually I was upset that day but my mind was in creative mode. So I took my martini glasses out of the box and started with my project.

for the mango gelee
1 cup mango puree
1 tbsp of sugar (adjust the sugar as needed)
1 gelatine sheet

Soak gelatine sheet into cold water.
Meanwhile warm half of the mango puree with the sugar in a medium saucepan over medium heat. remove from heat once the sugar completely dissolved.
Squeeze of excess water and add the softened gelatine to the warm mango puree. Add the rest of the mango puree and mix well.
Let cool to room temperature then pour the mixture into martini glasses. If you want this effect, tilt the martini glasses then place another glass to support.
Let it set in the fridge for about 1 hour.

for the panna cotta check this recipe. I used 2 gelatine sheets.
Makes 2 martini glasses.

Great British Classics

2010-09-25T05:30:00.002+08:00

Im back! Phew! I haven't been opening my blog for almost 2 months and I really missed it. I am so busy with so many things. I am still cooking and baking though, but really no time to blog all of it. Next week I will be posting 6 new recipes that I have made lately.

Anyway, do you have this feeling when you’re watching a cooking show and you see a new recipe that you want to make it as soon as possible? I have been watching Great British Food with Tom Norrington-Davies and Nigella Express and got inspired with their Bakewell Tart and Bread and Butter Pudding. Well actually Nigella made caramel croissant pudding but since I only have white bread at home I've decided to make bread and butter pudding.

This is my first bakewell tart or should I say my first experiment making bakewell tart. Why? Instead of using ground almond I used ground pili. Yes! Pili nuts are native to the Philippines and are one of those uniquely filipino kind of ingredients. The fruit of this tropical tree is harvested from areas in the Bicol region where it grows naturally. My father born and grew up in Bicol and I remember when I was a kid we used hammer to crack the pointed sharp wooden brown shell to access the delicious raw nut inside.

bakewell tart
crust - makes one 9 inch pie pan
1 1/2 cups flour
1 stick butter + 1 tbsp, cold and cut into small cubes
1 egg yolk
2 tbsp sugar
2 tbsp ice cold water
1/2 tsp salt

Mix together flour, salt and sugar in a mixing bowl. Cut in the butter with pastry cutter or a fork until the mixtures resembles coarse crumbs.
Combine egg yolk and cold water. Mix together until combined.
Add mixture to flour mixture and stir with fork to moisten. Flour mixture should come together. Add a little more water if mixture is too dry. Do not over mix.
Turn out onto work surface, knead once or twice until dough comes together.Wrap in plastic and chill for 30 minutes.
Pre-heat oven to 190 C
Dust a work surface with flour. Roll out dough into thin sheet.
Lift dough using rolling pin and lay it over on a 9 inch pie pan.
Press the dough along the edges of the pie pan. Trim, leaving half inch over hang. Fold under and crimp for decorative edge.
Prick all over with a fork so the crust won't balloon during baking.
Bake at 190 C for 15 minutes.

filling
320g cherry jam or strawberry jam
4 oz unsalted butter
110 g sugar
110 g ground pili
3 egg yolks
3 egg whites

Cream together the butter and sugar.
Whisk the egg yolks and whites.
Fold in the ground pili.
Carefully spoon the mixture over the jam and spread level. Bake for 20-30 minutes until lightly browned and just set.
Cool to room temperature and serve with cold thin cream.

bread and butter pudding
10 slices white bread
enough unsalted softened butter to butter all the bread
50 g raisins
2 tsp cinnamon
350 ml milk
60 ml cream
2 eggs
50 g sugar
1 tsp vanilla

Preheat oven to 180 C. Greased dish with butter.
Cut crust, spread each slice with butter then cut into triangles and arrange them in overlapping layers in the dish.
Sprinkle over the raisins and cinnamon as you go.
Whisk the eggs and sugar in a bowl until pale.
Gently warm milk and cream over low heat bringing them into simmering point.
Pour milk/cream mixture through a sieve onto the egg and sugar mixture. Whisk a little until frothy.
Pour the egg custard over the bread and allow to soak in for a few minutes.
Cover, place in a bain-marie and bake for 30 minutes. Remove the lid and sprinkles some sugar over the surface then cook for a further 10-15 minutes until top becomes a deep-golden.

Beef Goulash

2010-07-08T03:56:00.001+08:00

Honestly I have been cooking a lot lately but doesn't have a time to blog all of it. This Goulash has been in my draft for almost 2 1/2 weeks now. I haven't been updating lately but I have no plan to close my blog. In fact I have so many things to bake and cook once I move back to Holland next month.

Anyway back to the recipe. If you tried to search for Beef Goulash on the net you'll find lots of recipes with huge quantity of ingredients. But what if you live alone? So...I made this recipe good for 1-2 person. The bread bowl is just for presentation. It just came out of my head while writing down the list of ingredients. You can omit the bread if you want.

A goulash is a spicy dish, usually of Hungarian origin. This dish usually contains beef, onions, peppers and paprika. But I thought it would also be great with few vegetables, like carrots and potatoes. Not authentically Hungarian goulash but hey this is my version and I loved it.

beef goulash
1 tbsp oil
1 garlic cloves, minced
1 large onion, finely chopped
2 tbsp paprika
1 tbsp flour
1 tbsp vinegar
1 tbsp tomato paste
500g stewing beef, cut into cubes
3 cups beef broth
1 large carrot, chopped
1 large potato, chopped
1 red bell pepper, chopped
1 bay leaf

In a heavy pan, heat oil add the beef and cook until brown. transfer browned beef into a bowl.
Lower down heat. Sautee onion and garlic until golden. Stir in paprika and flour and cook, stirring. Whisk in vinegar and tomato paste cook for 1 minute. Stir in broth, beef, potatoes, carrots, bell pepper and bay leaf.
Bring to a boil. Cover and simmer for 50 minutes to 1 hour or until the beef is tender. Stirring occasionally.
Season soup with salt and pepper. Serve warm.

Recently my dutch teacher told me that the secret ingredient for good goulash is onion, lots and lots of onions.

Sago Gula Melaka

2010-06-20T02:16:00.003+08:00

Wow! I almost forgot to post this one. I made this last April (hehe...2 months ago) but I so love the photos and it tasted yummy as well so why not post it.

Sago Gula Melaka is a malaysian dessert means sago pearls with palm sugar syrup and coconut milk. I first saw the recipe when I was watching Food Safari by Mauve O'Meara. You can watch the video here for ingredients and preparations

One of the most refreshing, most satisfying dessert. Seriously addictive!

Steamed Black Forest Pudding with Chocolate Sauce

2010-06-17T03:00:00.007+08:00

My dutch language course is finally over and I am happy to let you know that I've passed my Civic Integration Exam last June 8, 2010. So I'm back in the kitchen and this was my celebratory black forest pudding.

I got the idea from my new chocolate cookbook. The original recipe called steamed chocolate and fruit (apple and cranberry) pudding but I changed it to black forest as I am craving for it since last week. I also added kirschwasser for authentic flavor. This pudding is so easy and very delicious. Best serve warm.

steamed black forest pudding with chocolate sauce - serves 4
3/4 cup muscovado sugar
4 oz softened butter
2 eggs (room temperature)
1/2 cup flour
1/2 tsp baking powder
1/4 cup cocoa powder
1 tbsp kirsch (cherry liquor)
15 pieces maraschino cherries (slice in half) + 4 for toppings

Prepare a steamer. Grease four individual ovenproof ramekins and sprinkle each one with a little of muscovado sugar to coat all over. Divide and arrange cherries at the bottom of the ramekins. Set aside.
Sift flour, baking powder and cocoa powder. Set aside.
In a bowl cream butter and sugar until light and fluffy. Add eggs one at a time. Addthe dry ingredients, mix until smooth. mix in the kirschwasser.
Spoon the mixture into the ramekins and cover each with foil. Steam for about 40-45 minutes until the puddings are well risen and firm.

chocolate sauce
4 oz semisweet chocolate
2 tbsp honey
1 tbsp unsalted butter
1/2 tsp vanilla extract

Chop and mix the chocolate, honey, butter and vanilla in a small saucepan. Heat gently, stirring until melted and smooth.

to serve
Run knife around the edge of each pudding to loosen, then turn each out onto a plate. Serve at once with the chocolote sauce. Garnish with cherry.

Holland here I come!!!

Rijstevlaai

2010-05-29T06:00:00.003+08:00

When I told my dutch teacher Ron that I am going to bake Rijstevlaai he started singing this song "Poesje mauw, kom eens gauw, ik heb lekkere melk voor jou! En voor mij, rijstebrij. O, wat heerlijk smullen wij!"

Vlaai is a pie made of yeasted pastry and filling. Traditionally found in Limburg a province in the south part of the Netherlands, it is commonly eaten during “koffietijd” (coffee time). There are so many kinds of vlaai so far this is the 1st one I baked. Rijstevlaai is a very rich pie with a creamy rice filling. My new favorite...though I am still working on the pastry because it turned out a bit dry, but the rice filling is so delicious. I baked my 2nd rijstevlaai and gave it to my dutch teacher...his verdict? he enjoyed it!

rijstevlaai - 8x8 round tin
dough
125 g flour
1 tsp yeast
25 g sugar
50 ml lukewarm milk
25 g melted butter
1 egg
pinch of salt

In a large bowl dissolve yeast in milk. Allow mixture to sit 10 minutes, or until bubbly. Add the remaining ingredients then mix everything together until you have smooth dough.
Put in a warm spot and leave to rise for about an hour. Meanwhile prepare your rice pudding.
When your dough has risen, knead briefly and roll it out on a floured surface.
Line your pie plate and cut off most of the excess dough.

rice pudding
50 g short grain rice
3 - 3 1/2 cups of milk
60 g sugar
1 tsp vanilla
10 g melted butter
pinch of cinnamon
1 egg, separated

Soak rice in warm water for 30 minutes then drain and put into stewpan.
Add 3 cups of milk, vanilla, cinnamon bring to a boil, then turn down the heat and cook on lowest heat until tender.
When rice is about to cook add the sugar and butter, mix well. Remove from heat and let cool.
Once cooled stir the egg yolk in the rice mixture. If the rice become very stiff add more milk.
Beat egg white until stiff and gently fold into the rice mixture. Pour this into the lined tin.
Bake at 180 C for about 20-25 minutes.
The pastry should be brown and the fillng set, but still slightly wobbly. It will firm up once cooled.
Serve with whipped cream and shave chocolate.

Let your vlaai cool 1st before slicing...mine? oh well I was so excited as usual..see the filling isn't firm yet.

Basisexamen Inburgering

2010-05-24T23:31:00.006+08:00

I am so sorry if I haven't been updating my blog lately. I am so busy preparing for my Civic integration examination. What is the civic integration examination?
The civic integration exam is an oral test designed to assess basic knowledge of the Dutch language and Dutch society. It is administered, in Dutch, at Dutch embassies and consulates-general and must be taken before departing for the Netherlands.
The exam is in two parts. Part 1 tests knowledge of Dutch society. With the help of an illustrated booklet, the examinee will answer a number of questions about the Netherlands’ history and political system by phone. Part 2, which tests knowledge of the Dutch language, consists of repeating sentences and answering brief questions.

I am taking a Basic Dutch course at Roosloot. Ron Roosloot offers private lessons. A one on one 3 hours training, 2x per week. It's not easy though specially the "nazeggen or repeat sentence" part of the exam. But Ron is a very patient teacher and he will not let you go unless you are ready to take the exam. Good thing he gave me this audio cd where I can practice at home.
It will be my 8th session on wednesday, Hopefully to take and pass the exam on June. (pray, pray, pray) I can't wait to go back to Holland.

Pinoy Delicacies

2010-04-27T02:45:00.009+08:00

Here are some of the filipino delicacies I cooked few weeks ago.

Pichi-pichi is a traditional Filipino dessert. It is made with grated cassava or cassava flour, pandan water and sugar. Steamed then rolled in grated coconut. Pichi-pichi is a very soft, gelatinous texture. I have seen pichi-pichi of different colors.

pichi pichi
1 1/2 cups pandan water
2 cups grated cassava
1 cup sugar
2 pandan leaves
grated coconut

To make pandan water boil 1 3/4 cups of water with 2 pandan leaves. Let boil until reduce to 1 1/2 cups. Let cool. Discard pandan leaves.
Add sugar, mix until dissolved. Stir in grated cassava and mix well.
Pour into mold.(I used small size muffin molds) steam until the mixture becomes translucent for about 35-40 minutes.
Remove from mold. Coat in grated coconut.

Espasol is a cylinder-shaped Filipino rice cake originating from the province of Laguna. It is made from rice flour cooked in coconut milk and sweetened coconut strips, dusted with toasted rice flour.

espasol
3 1/2 cups toasted glutinous rice flour
1 1/2 cups sugar
3 cups coconut milk
1 1/2 cup toasted grated coconut
1 tsp vanilla

Combine coconut milk and granulated sugar in a cooking pot. Boil. Lower flame to simmering.
Add toasted grated coconut and vanilla to coconut milk mixture.
Add 3 cups toasted rice flour, and stir continuously. Mixture will become thick.
Continue stirring until mixture becomes quite dry. Take care not to burn the mixture.
Remove the mixture from heat, and transfer to a board dusted with the remaining toasted rice flour. Flatten mixture with a rolling pin to 1/4 inch thick and cut into small rectangular pieces.
Roll in the rest of the toasted rice flour then wrap each piece in wax paper.

Ginataang Halo-Halo (Fruits and Root Crops in Coconut Milk) Everytime I visited my family I always asked my mother to cook this for me. This is the ultimate childhood comfort food of mine. It is a mix of fruits and root crops and my favorite "bilo-bilo". Bilo-bilo is made from glutinous rice flour, mix with water then shape into tiny balls. It's the Ube (purple yam) that gave the color.

ginataang halo halo
4 plantain banana, peeled and cut into small pieces
300 g sweet potato, peeled and cut into small pieces
300 g ube (purple yam), peeled and cut into small pieces
100 gm fresh jack fruit, sliced into thick pieces
4 cups coconut milk
2 cups coconut cream
1 3/4 cups light brown sugar
1/4 cup cooked tiny sago (tapioca pearls)
2 pandan leaves
1 cup glutinous rice flour
1/2 cup water

For "bilo-bilo" mix the glutinous rice flour and water in a mixing bowl. mix well until you reach a dough-like consistency.
With your hands, shape the mixture into small balls. Repeat until you have used up all of the dough. Set aside.
In a big pot, bring coconut milk and pandan leaves to boil.
Add in the sugar and stir to dissolve.
Add the purple yam, and sweet potato and simmer for 3 minutes.
Add banana, jack fruit cooked sago, "bilo-bilo" and coconut cream. Simmer for another 4 minutes or until the purple yam and sweet potato are almost cooked and bilo-bilo float.
Serve hot.

Tomato, Onion and Cheese Swirls

2010-04-03T17:09:00.003+08:00

These savory breads are delicious as a snack with drinks, or as an alternative to sweet bread with tea or coffee.

tomato, onion and cheese swirls - makes 16 swirls
2 cups flour
1 tbsp baking powder
1/2 tsp salt
1 1/2 tsp dried basil
1 stick butter
3/4 cup milk

Combine flour, baking powder and salt in a large bowl. Cut in butter until mixture resembles coarse crumbs.
Add dried basil. Stir, adding enough milk to form soft dough.
Turn out onto lightly floured surface. Knead gently until dough just comes together.
Gently roll out on waxed paper to 15 x 7 inch rectangle.

filling
75 gms tomato paste
1/2 tbsp sugar
1 garlic clove, minced
1 medium onion, finely chopped
1 tbsp oil
1 cup cheese
4 tbsp water

Heat oil in small frying pan on medium. Add onion. stirring often until onion is softened. add garlic and stir until fragrant.
Add tomato paste, water and sugar stir well. Season with salt and pepper. Let cook for about 5 minutes.
Spread tomato filling over dough, sprinkle cheese. Roll up jam roll-style. from long side using waxed paper as guide. pinch seam against roll to seal.
Cut dough into 16 slices. Arrange slices cut side down about 1 1/2 inches apart, on a greased baking tray.
Bake in 180C for 15-20 minutes, until golden.
Serve warm.

Mango Cream Cake

2010-04-02T02:30:00.003+08:00

Mangoes, mangoes, mangoes...it's everywhere. 3 days ago I was at the supermarket and saw these mangoes then started to think what to do with it. hmmm...mango pannacotta? mango salsa? or...what if mango cake? with mango cream filling, yummy...so here's what I ended up with.

This is a 2 layer moist, sweet and delicious moist cake. I used whipped cream and fresh mango puree for filling. As you noticed Im suck when it comes to frosting a cake so I just decorated the cake top with sliced mango (shape in flowers) Hey, it's just for my own consumption, presentable or not I will still finish it.

It's mango season and the best way to enjoy them is to make something new and special for yourself.

mango cream cake
1 1/3 cups flour
1 tsp baking powder
1/2 tsp salt
3/4 cup sugar
1/3 cup oil
1 tsp vanilla
4 egg yolks
1 cup mango puree
4 egg whites
1/2 tsp cream of tartar

Preheat the oven to 160C.
Greased 8x8 square baking tin.
In a large bowl sift flour, baking powder, salt, add sugar. Make a well in the center.
Combine oil, vanilla, egg yolk, mango puree. Add to flour mixture and mix well.
In a small bowl with clean beaters, beat egg whites and cream of tartar on medium speed until soft peaks form.
Fold egg whites mixture into the yolk and flour mixture in 2 batches, gently folding after each addition, until no white streaks remain.
Pour batter into prepared tin. Spread evenly and bake at 160C for 25-30 minutes or until wooden pick inserted comes out clean.
Let cool on wire rack then slice cake in half. Spread half of the mango cream of one layer of cake and top with other layer. Spread the remaining mango cream and top with sliced mangoes.
Refrgerate for at least 2-4 hours before slicing.

mango cream filling
1 cup whipping cream
4 tbsp powdered sugar
1/2 cup mango puree

Whipped cream in seperate bowl untill stiff peak form. add powdered sugar then carefully fold in mango puree.

This cake need to be chilled first before slicing. You will have a neat slice once the cream filling is set.

Prague, Czech Republic - by Pieter de Jonge

2010-03-28T15:20:00.009+08:00

After the wedding we decided that we would spend our day in Prague, the capital of the Czech republic. What made it extra special was that Alma would celebrate her birthday while in Prague as well.

Prague is considered one of the most beautiful cities in Europe and therefore a very popular destination for tourists.
Prague is nicknamed the Golden City and the City of a Hundred Spires and situated at the banks of the Vltava (or Moldau) river, splitting the city in half.

Prague is littered with historic sights and buildings. Since 1992, the whole extensive historic centre of Prague has been included in the UNESCO list of World Heritage Sites.

View from our apartment in the center of Prague. The glass building is called the "dancing house" because the design resembles a pair of dancer.

Prague doesn’t have a hop on / hop off bus tour like Paris or Brussels which we’ve also visited. The van did stop once though halfway during the tour: at Prague castle, from where you can look down on the whole city center of Prague. A beautiful view. There you were allowed to check out the place yourself, before the van would continue the tour an hour later.

The Prague Castle includes Gothic St. Vitus Cathedral, Romanesque Basilica of St. George, a monastery and several palaces, gardens and defense towers. This is the St. Vitus Cathedral.

Entrance gate tower to the Charles Bridge.

The famous Charles bridge, spanning the Moldau river, and constructed in the 14th and 15th century. The bridge is over 500 meters long and nearly 10 meters wide, resting on 16 arches shielded by ice guards. It is protected by three bridge towers. The Old Town bridge tower is often considered to be one of the most astonishing civil gothic-style buildings in the world. The bridge is decorated by a continuous alley of 30 statues and statuaries, most of them baroque-style, erected around 1700.

One of the many statues in Charles Bridge.

After we arrived at Prague airport and the hotel taxi picked us up, we were taken to the apartment. It was on the 5th floor of a big historic building. Once we checked out the apartment, we were shocked with the size of it.

It turned out to be a family suite with 10 beds, 2 balconies, a kitchen, a tv corner with sofas and 2 fully equipped bathrooms. Well over 100 square meter for sure. Some people would consider it a lucky break, being offered this huge apartment for no extra charges, but we were not so pleased with it. It was just too big for the two of us and it felt a little eerie because it was so huge and old. Besides the apartment lacked 24/7 room service, had no food or beverages in the fridge and there wouldn’t be a breakfast either (although we had paid for a hotel room including breakfast).

We had the most amazing view from up there.

Nevertheless, the next day we went back to the hotel reception to complain. After all, we had specifically picked this very hotel from many others, because we wanted the luxury design suite that was advertised in the hotel’s website. Fortunately, that day the room we had booked was available again and the hotel manager offered to pick us and our belongings up from the apartment and move us into the hotel. After we spend the rest of the afternoon sightseeing, we were taken from the apartment to the hotel by the manager himself. When we entered our suite there, even though it was smaller than the apartment, we felt like: yesss, this is it!

The Red&Blue hotel was top of the list with an average rating of 9.5 out of 10. The hotel rooms are all design, with either a blue or a red theme.

The hotel room looked even better than in the website. Everything was spotless and brand new, including a very luxurious bathroom.

A bottle of red Czech wine and some Lindt bonbons in a red heart shaped box was waiting for us, with a card congratulating Alma with her birthday. Courtesy of the hotel.

We can really recommend this hotel and we will book it again next time we visit this wonderful city of Prague, which we for sure will do in the near future!

Mini Carrot Cake with Cream Cheese Icing

2010-03-23T01:21:00.011+08:00

3 months vacation in Holland is over and I'm back in Manila again. Last week Pieter and I spent our last time together in the kitchen and baked these carrot cakes for my birthday. The fun part is decorating these mini cakes. We're like kids again...having fun with coloring book in the kitchen.

These carrot cakes are moist and delicious, but for me it tasted much better the day after they're baked. The cream cheese frosting is superb! It was Pieter's first carrot cake and according to him it's definitely the best he ever tasted.

I used this silicon mold from Wilton

Dr. Oetker frosting pen for the outline

carrot cake - makes 10
1 cup flour
1 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
2 large eggs
1/2 cup granulated white sugar
1/2 cup sunflower oil
1 cup finely grated raw carrots
1/2 cup walnuts, coarsely chopped
1/2 cup raisins
1 tsp vanilla extract

Preheat oven to 180 C.
In a separate bowl whisk together the flour, baking powder, salt, and ground cinnamon.
In another large bowl whisk the eggs, sugar, and oil until slightly thickened. Fold in the flour mixture until incorporated.
Stir in carrots, walnuts, and raisins.
Divide batter evenly among tulip molds. Bake for 20 minutes or until toothpick inserted in centers comes out clean. Let cool completely before frosting.

cream cheese icing - lightly enough to frost 10
4 ounces cream cheese, room temperature
1 cup powdered sugar, sifted
1 tsp vanilla extract

In a mixing bowl, combine cream cheese, powdered sugar, and vanilla extract.
Whisk until smooth.
Frost cupcakes and draw outline using the frosting pen.

Tomatoes Stuffed with Egg Salad

2010-03-14T17:40:00.005+08:00

I know I haven't been posting new recipes for almost 3 weeks now. Yes, I do cook everyday but I don't have a chance to make photos everyday, why? the weather. I like making photos during the day with natural light but lately the weather isn't cooperating with me. I am not a professional photographer and Im still trying to figure out how to use my camera in manual setting. I don't even have this tabletop photo studio. So sometimes if I make photos at night or cloudy day it all ended up in trash bin.

Ok, so last friday I prepared this simple appetizer for our guests. Pieter's colleague Tjietra and her husband Sander visited us for dinner. They were great couple by the way, best couple ever visited our place and we really enjoyed their company. I've also served them my Spiced Beef and Onion Stew with Apple Potato Mashed and Peach Panna cotta which they really loved.

I love tomato and I always make sure that I have a stock of tomatoes in the fridge. I do a lot of things with this stuff. Tomato with balsamic mustard vinaigrette, tomatoes with salt and pepper, egg tomato omelette, tomato soup, tomato quiche, tomato pasta, salsa...name it! I can't live without tomato. This recipe is very simple...another way to enjoy your tomato.

tomatoes stuff with egg salad
1 (2 oz) anchovy fillet, drained
3 tbsp milk
12 cocktail tomatoes
3 hard boiled eggs
50 ml crème fraîche
1/4 cup mayonnaise
salt and pepper to taste
2 tbsp finely chopped chives

Soak the anchovy fillet for 10 minutes in the milk. Slice top of the tomatoes and carefully hollow out with a spoon. Turn upside down on paper towel to drain. Remove the anchovy fillets from the milk and pat dry with paper towel.
Peel the eggs and chop them with the anchovy fillets into small pieces. Stir in crème fraîche, mayonnaise, chives, salt and pepper.
Stuff the tomatoes with the egg salad and garnish with chives.
Arrange on a serving dish and serve.

Spiced Beef and Onion Stew

2010-02-22T18:37:00.009+08:00

I planned this stew since friday and believe it or not there is one person that I think who didn't sleep well last saturday night. It was Pieter's mom. Last saturday night Pieter called her to let her know that I will cook beef stew for sunday's dinner. She was like "huh! hmmm..are you sure?"

Pieter: yes, alma will cook beef and onion stew for our dinner.
Mom: really? did you bought good quality beef for stewing?
Pieter: yes, we did!
Mom: where did she got the idea of cooking stew? does she have a cookbook or her own recipe?
Pieter: yes, she have her own cookbook where she got the recipe.
Mom: ok!

then we went back infront of the tv and tried to relax. After awhile we heard his mobile phone ringing...it was his mom, when he's about to answer she already hang up. So Pieter called her back and asked why.

Pieter: hello, it's me. why did you called?
Mom: tell alma to check the cookbook I gave her for the stew recipe.
Pieter: don't worry she have her own cookbook, I'm sure everything will be fine.
Mom: ok, bye!

The recipe came from my Dutch Cookbook but Pieter told me he's not sure if this is a typical dutch beef stew because of the crème fraîche added. Beef stew require several hours of cooking time to make it correctly. The beef must be browned first and then braised in liquid for several hours in order to become tender. I'm telling you this is the easiest beef stew ever and it worth the wait. Best serve with boiled potatoes or apple and potato mash

spiced beef and onion stew
50 g butter
1 tbsp olive oil
500 g stewing beef, cubed
salt and pepper
3 large onions, quartered
1 tbsp flour
500 ml beef stock
2 bay leaves
3 cloves
2 tbsp vinegar
125 ml crème fraîche

In a heavy pan, heat the butter on a high heat, add the olive oil to prevent butter from burning. add the beef and cook until brown. Season with salt and pepper.
Add onion and fry for few more minutes. Add flour, mix well and fry until brown.
Heat the stock, add the bay leaves, cloves and vinegar and pour over the meat. Cover and simmer gently for about 2 1/2-3 hours or until the beef is tender. Stirring occasionally to make sure it won't stick at the bottom of the pan.
Remove the bay leaves and cloves from the stew and stir in crème fraîche, adjust the seasoning.
Remove from heat and serve hot with boiled potatoes, rice, or apple and potato mash.

3 hours of waiting but it didn't even last for 15 minutes at the dining table. We both loved it. The sauce was so creamy and tasty, and the beef "wow!" sooo tender. We called his mom afterward and she was so surprised with the end result and guess what? although she's not a big fan of onion she's still looking forward to try it too.

Spaghetti Aglio Olio with Spicy Shrimps

2010-02-15T22:23:00.012+08:00

Last night I asked Pieter to grind the chilies that I have been drying in the kitchen for almost 3 weeks using his toy (mini food processor) while we were in the kitchen I asked him if he ever tried anchovies and pasta aglio olio. He told me he haven't and he wants to try it sometime this week.

The very first time I tried Pizza Hut's Aglio Olio in manila, I fell in love with it right away. I told myself that one day I am going to make this at home. Aglio means garlic and Olio means oil in Italian. This recipe is very simple but as I have read “very easy to cook, but difficult to perfect” but for me it's just a matter of your own taste and this recipe is just right for me. (Perhaps I should ask Luigi for perfect Italian Aglio Olio)

spaghetti aglio olio with spicy shrimps
spicy shrimps
100g shrimps, peeled and deveined
1 tsp lemon juice
1/3 tsp chili flakes (I only add small amout of chili flakes, because the chillies I have been drying in the kitchen is from the turk store and it was really spicy)
1 tbsp olive oil
pinch of salt and pepper
2 garlic cloves, peeled and chopped

pasta
100g spaghetti
3 tbsp olive oil
1/3 tsp chili flakes
2 garlic cloves, peeled and lightly crushed
salt and pepper to taste

Cook pasta according to package direction.
Meanwhile, in a small bowl toss together, shrimp, olive oil, lemon juice, chili flakes, garlic, salt and pepper.
Heat a skillet over medium heat, add marinated shrimp and stir fry till they are cooked.
Remove shrimp from pan and set aside.
In another pan over medium low heat, add olive oil and garlic. Cook garlic cloves until golden brown. Once the oil has been infused you can remove the garlic or just leave it, then add the chili flakes. Carefully toss the drained pasta in the pan, chopped parsley (if you have) shrimps, salt and pepper to taste.
Remove from heat and transfer into serving plate.
Serve warm.

Fruits and Nuts Chocolate Brownies

2010-02-15T18:43:00.004+08:00

I made these brownies 3 1/2 weeks ago and posted the photos in my facebook. I wasn't supposed to blog the recipe because for me it's just plain brownies. But my classmate Nancy wants to try the recipe so here it is. I hope you enjoy it Nancy.

fruits and nuts chocolate brownies
1/2 cup boiling water
1/2 cup unsweetened cocoa powder
1 1/4 cups flour
3/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
1 tsp baking powder
1/4 tsp salt
2 large eggs
1/3 cup vegetable oil
1 tsp vanilla
1/2 cup chopped cashew nuts
1/4 cup raisins

Preheat oven to 180C
Greased 8x8 inch square baking pan. Set aside.
Combine boiling water and cocoa in a large bowl, mix until completely dissolved.
Add flour, baking powder, granulated sugar, light brown sugar and salt.
Lightly beat the eggs in a large bowl then beat in the oil and vanilla. Add the egg mixture to the cocoa/flour mixture. Mix until fully combined.
Stir in nuts and raisins.
Pour mixture into prepared pan. Bake at preheated oven for 25 minutes or until brownies spring back when lightly touched. Do not over bake.
Cool in pan on wire rack. Cut into 9 large or 12 medium squares.

Pineapple Upside-Down Cake...not so desperate housewife

2010-02-05T10:00:00.005+08:00

Last Tuesday while checking out the photos of my high school classmate Nancy who had a cake workshop with Heny Sison in facebook. I suddenly got the urge to bake cupcakes. No specific flavor, it's just the feeling of baking something. So I sms Pieter and asked him to buy me milk, eggs and cream.

Pieter and I had a routine every night. After dinner we will sit at the sofa (we both have our own place at the sofa by the way) wrap myself up in the blanket and tuck it under my own body, like a cocoon, and watch our favorite comedy sitcoms. Every Tuesday we also watch Desperate Housewives. Pieter got hooked with the craziness in Wisteria Lane specially Katherine Mayfair

The scene "Katherine has decided that Angie is her new confidant and pre-fight she dropped by to jaw and found Angie looking at a picture and crying. She asks who the mother and child are and Angie says it's her mom and she's dead. Her birthday is tomorrow so Angie gets misty. Katherine gives her a moment before getting back to her crazy saying that her and Angie's plan to take the high road is working and calls her her "partner in crime" and winks. Angie says it's not "their" plan and to keep her out of it but good luck. Katherine says it's her sadness talking and that she'll make her a pineapple upside down cake to cure her depression."

Then there it was...the little light bulb sits above my head...BLINK! and asked him "would you like to try Pineapple upside-down cake tomorrow?"

Buttery, almondy, fruity and sweet. Dense but not dry. It was so good!

pineapple upside-down cake
topping
5 tbsp butter
3/4 cup sugar
2 tbsp pineapple juice
6 pieces slice pineapple (add more if you want)

Place butter, sugar and pineapple juice in a small pan and stir over medium heat. Cook until mixture turns amber color.
Pour mixture into a 9 inch diameter stick-free cake pan with 2 inch high sides. Arrange pineapple slices on top. Set aside.

cake batter
1 cup flour
1/2 cup ground almond
1/4 tsp salt
1/2 tsp baking powder
1 stick butter, room temperature
3/4 cup sugar
2 tsp vanilla extract
2 large eggs
1/2 cup milk

Preheat oven to 180 C
Whisk flour, baking powder, salt and ground almonds in a mixing bowl.
In separate bowl using hand mixer, cream butter and sugar until light and fluffy. Add egg one at a time, beating after each addition. Add vanilla.
Add dry ingredients alternately with milk in 2 additions each, beating well after each addition. Pour cake batter over caramel and pineapple in pan.
Bake cake in preheated oven for 45-55 minutes or until cake tester inserted into the center comes out clean. Cool cake in pan on a rack for 10 minutes. Turn cake out onto a platter. Serve warm or at room temperature.

Pieter helped me baked this cake.

Stuffed Peppers...Inspired by Rice Pilau

2010-02-04T11:28:00.005+08:00

Week ago Pieter and I visited this Turk store at the market near our place. Wow that place is overwhelming with fruits and vegetables and also cheap. Pieter saw these huge peppers and asked me if I can cook something with it. I responded "ok, let's buy a couple of pieces then see what I can do."

I came up with this stuffed peppers. Well, I got inspired with the rice pilau from my cookbook and decided to use the recipe and added few more ingredients. What's different about this recipe is, I used sun dried tomato instead of tomato sauce or fresh tomato (which is very common in this recipe). I also added raisins for sweetness and cashew nuts for crunch. I was really impressed with the outcome result.

stuffed peppers
2 bell peppers, halved lengthwise, cores and ribs removed
2 tbsp olive oil
1 medium onion, chopped
1 clove garlic, minced
1 chicken breast, cut into small bites sizes
50g sun dried tomato, sliced diagonally
1/2 cup cashew nuts, chopped
1/4 cup raisins
1/8 tsp ground cumin
1 1/2 cups cooked rice
1/2 cup chicken stock
salt and pepper to taste
grated cheese (optional)

Preheat oven to 180 C. Heat oil in a large wok over medium heat. add onions and cook until soft and translucent. Add garlic and chicken breast. Cook until chicken is no longer pink.
Add rice, raisins, cashew, sun dried tomato, ground cumin, salt and pepper. Mix well. Remove from heat.
Arrange the pepper halves cut side up in a baking dish and fill each pepper half with the rice mixture. Add the chicken stock to the baking dish. Cover with foil and bake for 30 minutes. Uncover and sprinkle cheese on top of the peppers and bake for further 20 minutes.

Spinach and Shrimp Dumplings

2010-02-02T12:00:00.002+08:00

Does anyone of you know this application game in Facebook called "Cafe World"? Ok I'm in level 55 now and Im serving "Siu Mai" Why Am I saying this? Actually it was this game that made me crave to make this dumplings.

I love shrimps but not for Pieter. If you will ask him the reason why he doesn't eat shrimp. He'll answer you with high pitch tone "because they look like an alien, so creepy" But last friday I managed to feed him shrimps for dinner. New food for him and I don't want him to feel scared seeing those shrimps in translucent wrapper so I fried the dumplings...Guess what?! He likes it!

I made 12 pieces of dumplings. I steamed the 1st 6 while the rest were dipped fried. Both of them are delicious. I also made my own dumpling wrapper which is so easy by the way. I know there are plenty of ready made dumpling wrapper available in frozen section of the Asian market. But I prefer to make my own because I want challenge and learn as well.

The recipe for the wrapper calls for Tapioca and Wheat starch. But I only need 1/2 cup each and the Asian store doesn't sell small quantity. So I used Plain flour and Corn starch instead. It turned out fine after steaming and frying.

spinach and shrimp dumplings
filling
1 1/2 cup spinach ( I used frozen)
150 g shrimp, shelled, deveined and chopped into small pieces
3 tbsp bamboo shoots, finely chopped
2 tbsp spring onions, finely chopped
1 tbsp sesame oil
2 tsp grated fresh ginger
1 tsp sugar
1 tsp oyster sauce
1 tsp salt

dough
1/2 cup cornstarch
1/2 cup plain flour
1/4 tsp salt
1/2 cup boiling water
1 tbsp oil

Thaw and squeeze spinach to remove as much moisture as possible. (if you are using fresh spinach blanch and drain it very well, squeeze and chop into small pieces)
Add the remaining ingredients and mix until combined. Chill in the fridge while making the dough, allowing the flavors to develop.
Add flour, cornstarch, oil, and salt in a mixing bowl. Add boiling water at once and stir to bring the dough together. Add a tbsp of boiling water if the dough is too dry. Don't overwork the dough but continue shaping until it is smooth and shiny. Cover and let rest for 20 minutes.
Roll portion of dough into a long roll, cut into 12 equal pieces, roll each piece on hand until smooth. Cover the remaining dough so it wont get dry.
Roll out dough in 4 inch circles. Form a pouch, put in 1 tbsp of filling, cover and pinch end together and gently curve dumplings to form crescent. Place on bamboo steamer with lightly greased foil, make sure dumplings do not touch each other. Cover with steamer lid and steam for 15 minutes.
Serve with dipping sauce.

dipping sauce
2 tbsp soy sauce
2 tbsp water
1 tsp sugar
1 tsp grated fresh ginger
1 tsp spring onions

Mix all ingredients in a small bowl.

Chicken Peanut Stir Fry

2010-01-26T16:35:00.005+08:00

I'm not in the mood to write anything today except share this recipe. I cooked this for our dinner last night. It was very simple, quick and delicious.

chicken peanut stir fry
2 tbsp peanut oil
1 garlic clove, minced
3 spring onions, sliced
2 chicken breast, cut into bite-sized
1 tbsp ginger, thinly sliced
1/2 tsp chili powder
150 g sugar snap peas
1 can baby corn
2 tbsp chunky peanut butter
2 tbsp soy sauce
freshly cooked rice

In a small bowl, mix together the peanut butter and soy sauce until smooth. Set aside.
Heat oil in a wok over medium heat. Add garlic and spring onions and stir fry for 1 minute.
Add chicken, ginger and chili powder, stir fry for 4 minutes.
Add sugar snap peas, baby corn and peanut sauce. Stir fry for further a minute.
Remove from heat, pile onto serving plates and serve with freshly cooked rice.

My very first Kimchi

2010-01-21T13:40:00.005+08:00

Kimchi is one of numerous traditional korean pickled dishes made of vegetables with varied seasonings. Its most common manifestation is the spicy baechu (cabbage) variety. Kimchi is the most common banchan, or side dish, in South korea and many South Korean communities and locales. Kimchi is also a common ingredient and combined with other ingredients to make dishes such as kimchi stew (kimchi jjigae) and kimchi fried rice (kimchi bokkeumbap).

I've been eating kimchi for a long time, but never had a courage to make my own. Yesterday Pieter requested to have beef bulgogi for dinner. I replied "sure so I can use my new ceramic knife and try to make kimchi as well".

How hard could it be to make a small batch of kimchi at home? As it turned out, not at all. It's just the waiting (fermenting) period takes a lot of time. But patience is not one of our virtue because after 5 hours of making it, Pieter and I almost finish half of the glass jar. I never expected he will like it as much as I do. He ate more kimchi than me. It was so perfect with beef bulgogi.

kimchi
1 large chinese cabbage
1/2 cup salt
1/8 cup pepper powder (more if you want super spicy)
3 green onions, chopped
3 cloves garlic
1 small onion
1 thumb ginger, peeled
1 tbsp sugar
1 tbsp fish sauce

Cut cabbage in half. Wash cabbage and drain, rub salt in each layer of leaves and let stand for 2 hours.
After 2 hours pour off any liquid, then rinse the cabbage under cold running water for 3 times.
Squeeze out any excess water then cut into large bite-sized pieces. Set aside.
Combine garlic, ginger, onion and fish sauce in food processor or blender until finely minced. Add pepper powder and sugar.
Transfer the chili paste into large mixing bowl, add green onions and cabbage. Mix well to combine. (If mixing with your hands, be sure to wear rubber gloves to avoid chili burn.)
Pack the seasoned cabbage into a large sterilized jar with lid.
Let kimchi ferment in a cool place for 1 day before serving or putting in the fridge.

Baked Breaded Bacon with Apple and Potato Mash....Inspired by "Hete Bliksem"

2010-01-19T20:21:00.012+08:00

"Hete Bliksem" literally Dutch hot lightning. It is a stew consisting of 2 parts potato and 1 part sour apples or pears instead of apples. Stewed or fried bacon as meat and some meat sauce for mashing.

Last night I checked my dutch cookbook and found this Hete Bliksem recipe. I remember we still have few potatoes left and 1 apple in the fridge. I asked Pieter "what if I cook this for my lunch?" He replied "sure you still have your pork in the fridge" Since it's only me for lunch I adjusted the recipe for 1 person (although the apple and potato mash was still too much for me).

The bacon is supposed to be mix together with the potato and apple but I've decided to cook it separately. Actually our kitchen vent isn't working properly and I don't want the smoke all over the kitchen (and me) so I baked it with some breadcrumbs, cheese and parsley. (Pieter, come on! call someone to fix it pls!) Viola! after 30 minutes It turned out really yummy! I had a great and satisfying lunch.

baked breaded bacon with apple and potato mash
250 g potato
100 g apple
200 g bacon (thick slice of bacon)
3/4 cup breadcrumbs
1/4 cup grated cheese
1 tbsp parsley, finely chopped
salt and pepper
1/8 cup milk
1 tbsp butter
pinch of cinnamon

Preheat oven to 200 C. Line a baking tray with parchment paper and set aside.
In a bowl mix together the breadcrumbs, cheese, parsley, salt and pepper. Dip in the bacon and gently press the crumbs all over bacon. I didn't use egg here as the fat from the bacon helps enough to stick the crumbs.
Transfer the bacon to the baking tray and bake for 30 minutes.
Meanwhile peel, core and slice the apple, Put the potato in a pan and cover with water. Add the chopped apple and cook until tender.
Drain the potato and apple. Heat the milk and add cinnamon.
Mash the potato and apple to a puree. Add the butter, salt and pepper to taste and just enough spiced milk to make a creamy mash.
Serve warm with baked bacon.

Strawberry Crème fraîche Cheesecake

2010-01-18T17:00:00.006+08:00

It’s been quite some time since I made a cheesecake. Last weekend Pieter and I decided to make Strawberry Crème fraîche cheesecake for his brother's visit. Jacob helped Pieter bring home the furnitures from Ikea with his car and to show my appreciation I baked him this cheesecake.

Everytime I make cheesecake I used graham crackers, but since graham crackers isn't available here in Holland, I used digestive biscuits instead. No complains though because it taste quite the same for me.

The crème fraîche is a left over from my previous recipe and I dont want to throw it away once it get expired. So I used it as substitute for sour cream. Creamy, tangy and sweet. It tasted really, really good!

strawberry crème fraîche cheesecake
for the crust
1 1/2 cups digestive biscuit, crushed
2 tbsp sugar
6 tbsp melted butter

Preheat the oven to 170 and have ready a 9 inch spring-form pan.
Combine the melted butter, sugar and biscuit crumbs. Press into the base of the pan and bake until golden, about 10 minutes.
Transfer to rack and let cool. Wrap outside of pan with cling wrap and then followed with foil.

for the filling
400gms cream cheese, softened
1/2 cup sugar
1/2 cup crème fraîche
2 tsp vanilla extract
3 eggs
1 can strawberry preserves

Using electric mixer, beat cream cheese in large bowl until fluffy. Gradually beat in sugar. Add vanilla extract. Beat in eggs 1 at a time. Mix in crème fraîche.
Transfer filling to crust. Place cheesecake in roasting pan. Add enough hot water to roasting pan to come 1 inch up sides of springform pan.
Bake for 40-50 minutes or until firm. Leave to cool in the oven for 1 hour before chilling well.
Run knife or metal spatula around rim of pan to loosen cake. Top with strawberry preserves just before serving.

Lemon Bars

2010-01-08T13:00:00.005+08:00

Yesterday I emailed Pieter asking if he wants to bake lemon bars with me, so I told him after office please drop by at the supermarket to buy the ingredients we will need. He responded to me via sms "ok I will buy everything you need" When he got back home we had dinner and started with our operation lemon bars.

What I like about teaching Pieter is that he is so eager to learn, he follows everything I tell him, copying everything I do (which sometimes led him to burn his finger, like touching the lemon bars right after it came out from the oven) Honestly, He did all the work. He zest and squeezed the lemons, pressed the crust into the pan, whisked all the ingredients for the filling, and finished the final touches. Me? I ended up being his assistant and the photographer.

Lemon bars is a combination of a buttery shortbread crust with a tangy lemony filling. But I prefer to mellow out the sharp acidity of fresh lemons so I added a bit of milk. The shortbread crust is a winner...I love the creaminess from the butter. It's just simply perfectly balance.

lemon bars - makes 9
crust
1 stick butter, room temperature
1/4 cup confectioner's sugar
1 cup all purpose flour
1/8 tsp salt

Preheat oven to 180 C. Line 8x8 square baking pan with parchment paper. Set aside
In a bowl of your electric mixer or with a hand mixer, cream sugar and butter until light and fluffy.
Add flour and salt and beat until the dough just comes together.
Press into the bottom of your baking pan and bake for 20 minutes, or until lightly browned.
Remove from oven and place on a wire rack to cool.

filling
1/4 cup + 1 tbsp fresh lemon juice
1/8 cup milk
2 large eggs
1 tbsp grated lemon zest
1 cup sugar
2 tbsp flour
1/8 tsp salt

In a large bowl, whisk together sugar, egg and flour. Stir in lemon juice, milk, lemon zest and salt until well combined.
Pour the lemon filling over the crust and bake at 180 C for 18 - 20 minutes or until filling is set.
Removed from oven and place on a wire rack to cool.
Cut into squares and dust with confectioner's sugar. Serve immediately.
Wrap left over bars with plastic wrap and keep refrigerated up to 2 days.

île flottante

2010-01-06T10:40:00.009+08:00

île flottante or floating island in english. Why it's called floating island? well..it's a meringue floating on a sea of custard sauce. Nice uh?!

Anyway, this is my own version of floating island. Originally the custard is made from milk only but I used half and half and I'm telling you it tasted much better. I also poached the meringue in simmering water instead of milk.

This dessert is definitely one that impresses. Pieter’s reaction was “whoa!” when I showed him my very 1st floating island. (this was my 2nd by the way) He didn't even want to touch it as he told me it was too pretty to eat.

floating island - serves 4
for the meringue
2 cups water
4 large egg whites, room temperature
1/4 cup sugar
pinch of salt
toasted slice almonds (optional)

for the custard
2 cups half and half
4 large egg yolks
1/2 cup sugar
1 tsp vanilla

for the caramel
1/2 cup sugar
1/3 cup water

to make custard:

Bring the half and half to a boil.
Put the yolk and sugar in a heavy saucepan and whisk vigorously until thick and pale. Still whisking, drizzle in a little of the hot half and half, this will temper the yolks so they won't curdle. Whisking all the while, slowly pour in the remaining half and half.
Put the saucepan over medium-low heat and, stirring constantly with a wooden spoon, cook until the custard thickens, lightens in color and coats the spoon.
Remove from the heat, stir in vanilla and strain the custard into 4 dishes, and let cool to room temperature.
Cover with plastic wrap, pressing the wrap down against the surface of the custard to keep a skin from forming. Refrigerate for at least 4 hours or up to 8 hours.

to make the meringue:

Bring water to a gentle boil.
In a large mixing bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form. Add sugar 1 tablespoon at a time and continue beating until stiff peaks form.
With a wooden spoon, scoop a balls of the meringue into the simmering water. Don't over crowd the pan.
Poach the meringues for 1 minute, gently turn them over and poach 1 minute more, then lift them out with a slotted spoon out of the water and onto the towel.
The meringues can be stored for about 1 hour, loosely covered with plastic wrap, in the refrigerator until ready to use.

to make caramel: this can be made just before you serve the floating island as the caramel harden too quickly.

Stir the sugar and water together in a small heavy-bottomed saucepan and cook over medium heat, stirring, until the sugar dissolves.
Increase the heat, bring the sugar to a boil and cook without stirring, swirling the pan occasionally, until the mixture is a deep caramel color and has the consistency of a thick syrup.

To assemble:
Get the custard out of the fridge, Place a meringue on top of each serving dish, drizzle with caramel sauce and sprinkle with toasted almonds. Serve immediately.

Toy Army FOR SALE!!! SOLD

2010-01-03T21:18:00.003+08:00

Recently my parents moved to a senior citizens apartment. While cleaning out the attic of their old house, we came across a big plastic box that had been hiding behind some cardboard boxes for over a decade. It turned out to contain a hidden and almost forgotten treasure from my childhood years: my enormous collection of plastic toy soldiers, tanks and other vehicles.

Nowadays these kinda toys are hardly available in toy shops anymore, but when I was still a boy (during the 70's/80's) these toy soldiers were a very popular and common toy for kids to play with. In time, after stashing them in my parents' attic, I forgot about them... until we discovered them again recently.

Everything was still in excellent condition and I was astounded by the number of toy soldiers I had collected over the years... I counted 50 military vehicles, but the soldiers were too many to count... I estimate the total number around 3500 to 4000 soldiers, containing the following nationalities: Russian, English, German, American and even Australian.

As a kid I had an obsession for history (still have actually), especially world war 2. I was reading everything about ww2 I could get my hands on. With the toy army I used to re-enact famous battles from that era, like D-Day, the battle of Stalingrad or the fall of Berlin. I always liked to play the Germans, although they - like in real life - they lost because they were outnumbered by the combined allied forces.

Since I'm too old now to be playing with the toy army, I decided to try to sell them on marktplaats.nl (the dutch version of ebay so to say). Alma helped me make some nice pictures to make my ad more appealing to potential buyers :-) I want at least 50 euro for the whole bunch and if nobody is willing to pay that, I'll just keep the army myself... Maybe we'll have a son in the future who would like to play with daddy's army.

Beef Bulgogi

2010-01-03T08:20:00.005+08:00

Pieter still new to this whole Beef bulgogi world, as for me I have tried it many times. Yesterday was my 1st attempt to make my own Beef bulgogi and he was really amazed with the final result.
Bulgogi is one of Korea's most popular beef dishes. It is made from thinly sliced sirloin or another prime cut of beef. I used lean beef terderloin, marinated for 2 hours to enhanced the flavor and tenderization.

I usually eat this with chili, kimchi then wrap in lettuce but since this is new to Pieter I cooked rice to pair the meat. This dish is best serve with a pair of rice as well.

beef bulgogi - serves 2
400g lean beef terderloin, thinly sliced
2 tbsp sesame oil
2 tbsp sugar
1/4 cup soy sauce
1 tsp grated ginger
3 cloves garlic, minced
1/4 tsp pepper
1 tbsp toasted sesame seeds
3 green onions, chopped diagonally

In a medium bowl add sesame oil, sugar, soy sauce, ginger, garlic and pepper. Whisk until combined. Toss in meat, cover and set in the fridge for 2 hours.
In a non stick frying pan over medium heat, cook meat until desired doneness is reached.
Remove from heat, toss in half of the green onions.
Arrange on top of the rice and sprinkle the remaining green onions and toasted sesame seeds.

Fried Tofu with Teriyaki Sauce

2010-01-02T07:00:00.002+08:00

Eversince I tried soy milk from Salazar's Bakeshop in Manila I got addicted to it. I dont know why but I found it really yummy. So 3 days ago Pieter and I went out for shopping and bought myself 2 boxes of soy milk and a pack of firm tofu. I planned to make a vinegar/soy dipping sauce like we usually do in the Philippines but I saw a bottle of teriyaki sauce in our pantry and decided to use it instead.

Tofu or bean curd is a soft white food made by coagulating soy milk , and then pressing the resulting curds into blocks. It is of Chinese origin, and part of East Asian and Southeast Asian Cuisine such as Chinese, Japanese, Korean, Indonesian, Vietnamese and others. There are many different varieties of tofu, including fresh tofu and tofu that has been processed in some way. Tofu has very little flavor or smell on its own, so it can be used either in savory or sweet dishes, and is often seasoned or marinated to suit the dish.

Silken tofu is equivalent to a thin custard, or heavy cream. If boxed in aseptic packages (like a juice box), it won't need refrigeration. It works wonderfully as a base for dips, and spreads; puréed and used as a dairy alternative, it easily mixes into soups, bakes up in tasty desserts or scrambles much like eggs.

Firm tofu is the most common form. Often found packaged in the dairy section, it takes to marinades well and is an excellent counterpoint in green salads. Seasoned and quickly pan-fried, tofu provides an excellent contrast in textures with its crispy exterior and soft creamy middle. It can be frozen and then crumbled, giving it the texture of ground beef.

Extra firm tofu makes people say "Tastes like chicken." This tofu is often used as a meat substitute in Asian or vegetarian dishes. To make it even more firm, it can be pressed: wrap the block in paper towels and placing a weight (like a dinner plate with a soup can or two on top). Grilled or fried, it works well in pastas, sandwiches, and curries.

I used firm tofu in my recipe. If you are using water-packed tofu, you want to get the water out. This is done easily by pressing the entire block or cutting into slices then place them on a paper towel and gently press to remove the water. There are so many things you can do with Tofu. You can stir fry them with vegetables, for soups and salads. Tofu is a very good source of protein. So you wanna be healthy? try this easy recipe and I'm sure you will like it as much as I did.

fried Tofu with teriyaki sauce
1 500g firm tofu
1/4 cup olive oil
teriyaki sauce
2 spring onions, chopped

Slice the tofu into your desired thickness.
In a large skillet, heat the oil over medium heat and add the tofu. fry each side until golden brown and lightly crispy.
Remove and drain on a rack or paper towel. Arrange on serving plate then pour over teriyaki sauce and garnish with chopped spring onions.
Serve warm.

"Oliebollen" by Pieter de Jonge

2010-01-01T17:54:00.007+08:00

On New Year's Eve we made 'oliebollen'. An oliebol (plural oliebollen) is a traditional Dutch food. Oliebollen (literally oil balls) are traditionally eaten on New Year's Eve. Sometimes it is referenced in English as Dutch donut or fritter.

Oliebollen are a variety of dumpling made by using two spoons (or an icecream scoop) to scoop a certain amount of dough and dropping the dough into a deep fryer filled with hot oil. In this way, a sphere-shaped oliebol emerges.

The dough is made from flour, eggs, yeast, some salt, milk, baking powder and usually sultanas, currants, raisins and sometimes apple pieces and zest or candied fruit. In some family recipes beer is added to the dough. We used mom's secret recipe for the dough, which we are not allowed to share with the general public, sorry folks. All we can say is that we added sultanas to our recipe... The dough needs time to rise for at least an hour. This will give the oliebollen a fluffy texture after they're being fried. Oliebollen are usually served with powdered sugar.

Id you'd like to make oliebollen yourself, you can find plenty of recipes online. In Dutch supermarkets you can also purchase instant mix, which is convenient, although me and Alma would never use instant mix because nothing beats mom's secret family recipe!

Greetings!!!

2009-12-30T18:58:00.003+08:00

Hope this New Year brings you,

Hope for a bright future
Affection and love
Peace for the heart
Prosperity that's unlimited
Year round fun

Wishing you all a Happy New Year!!!

Chicken Chow Mein Noodles

2009-12-23T17:20:00.010+08:00

I'm so sorry for not posting recipes lately. As I have said I've been very busy this past few weeks, but now I'm in Holland and I'm back in the kitchen.

Chow mein (chao mian in Mandarin-speaking communities) is a generic Chinese term for a dish of stir fried noodles , of which there are many varieties. Chow mein is made with either one of two different kind of noodles. The two types are; soft noodles, or as with Hong kong-style chow mein, thin crispy noodles.

I made this noodle recipe for my lunch yesterday. So simple and easy yet very satisfying. Perfect after a long busy day of cleaning and unpacking my stuff.

chicken chow mein noodles
170g chow mein noodles (cooked according to instruction, drain and set aside)
1 chicken breast, sliced
2 cloves garlic, finely chopped
2 spring onions, thinly sliced
1 tsp ginger, finely chopped
2 tbsp oil
1 cup mixed bell peppers, chopped
4 tbsp soy sauce
1 tbsp sesame oil
pinch of salt and pepper

Heat oil in a wok. Add garlic, ginger, stir fry until fragrant.
Add chicken and bell peppers and stir fry until chicken is cooked then add spring onions.
Add cooked noodles, soy sauce, sesame oil, salt and pepper. Stir fry for 3 minutes.
Serve warm.

Just a note

2009-12-08T10:51:00.004+08:00

Hello there! I am so sorry if I haven't been posting new recipes lately. I am busy working with my visa and other paper works. But the good news is my visa has been granted. I will be flying to The Netherlands on Dec 20 and stay there until March 19, 2010.
More travelling and photos as we are planning and to visit Eastern Europe. Watch out for the new photos soon and of course more recipes.

Thanks for visiting my blog ;-)

Chicken Buns

2009-11-25T23:10:00.006+08:00

I made this bread using my Cinnamon Rolls dough recipe yesterday. The idea is to make sure that the recipe and ingredients I posted here is accurate.
I didn't change the dough recipe. But instead of making sweet rolls again, I've decided to make a savoury chicken filled buns.

The dough will seem fairly wet and sticky. This is normal with this recipe. All you have to do is simply add a little extra flour to your work surface and knead your dough a few times until it is worked in. Keep adding flour until your dough has firmed up sufficiently. But not too much though, adding too much flour will leave you with a dry, flavorless and tough bread. (I used almost 1/2 cup of extra flour while kneading.)

The chicken filling was good. I added few chinese ingredients like rice wine and sesame oil. Sweet, salty...tasted great in other words.

chicken buns - makes 8 buns
chicken filling
1 cup cook chicken breast, shredded
2 tbsp oil
1 clove garlic, minced
1 medium onion, minced
1 tbsp rice wine
1/4 tsp cinnamon
1 tbsp sesame oil
1 tbsp sugar
4 tbsp water
2 tbsp soy sauce
pinch of pepper

Heat a small saucepan over medium heat. Pour in oil and sautee onion until translucent.
Add chicken and garlic then add the rest of the ingredients.
Cook for 3 - 5 minutes, keep stirring until mixture is almost dry. Set aside.

dough
2 cups flour
2 tsp dry yeast
1 tbsp sugar
1/2 cup lukewarm milk
1 tbsp melted butter
1/4 cup sugar
2 eggs, room temperature
1/2 tsp salt
1 tbsp milk

In a largel bowl, dissolve yeast and 1 tbsp of sugar in lukewarm milk. Allow mixture to sit 10 minutes, or until bubbly, without stirring.
Combine melted butter, sugar, salt and eggs. Add to yeast mixture. Beat together.
Add 2 cups of flour and gradually mix.
Turned dough onto a floured surface and knead until smooth about 8 - 10 minutes, adding flour to prevent sticking.
Place dough in a greased bowl, turn dough over and cover with a towel. Allow to rise until double in volume.
Punch down dough, knead for 2 minutes and allow to rest for another 2 minutes.
Divide dough into 8 equal pieces and fill each with approximately 2 tbsp of chicken filling.
Roll into balls and placed into greased muffin tins.
Cover and allow to rise at room temperature until double in volume, about 45 minutes.

After 45 minutes. Now ready for baking. Brush buns with 1 tbsp of milk and bake at 190 C for 15 - 18 minutes.

Easy Wonton Chips with Tomato and Cheese

2009-11-23T21:44:00.006+08:00

This is what I have been munching this past few weeks - addictive, Im telling you. Baked wonton with tomato and cheese. Great appetizer or afternoon snack while watching tv. And most important no MSG.

tomato salsa
4 tomatoes, chopped, seeded
1 small onion, finely chopped
1 garlic clove, minced
1 red bell pepper, chopped
2 tbsp tomato ketchup
salt and pepper to taste
grated cheese

Combine all ingredients in small bowl, except cheese. Cover and refrigerate while you prepare the wonton chips.

wonton chips
15 pcs wonton wrapper
1 tbsp vegetable oil
pinch of salt and pepper

Preheat oven to 190F. Combine oil, salt and pepper, mix well
Cut wanton wrapper diagonally in half. Place on 15x10 inch jelly-roll pan covered with baking paper. Lighlty brush wonton with oil on both sides.
Bake for 1 - 2 minutes or until crisp and lightly browned. (dont take your eyes away from the wonton because it brown fast)
Transfer to cooling rack; cool completely.
Transfer cheese and tomato in seperate ramekins then serve with wonton chips.

White Forest Cupcakes

2009-11-22T23:00:00.004+08:00

I felt so not in the mood today that I ended up making this not so pretty decorated White Forest Cupcakes. Why upset? I dont know maybe its just the crazy monthly hormones cycle of mine while having my period.

I got the idea from Red Ribbon bakeshop's white forest cake. My original plan is to make a cherry/whipped cream filling (like I ususally do with my black forest recipe) but since I am having a bad mood, I skip the plan and made it easier by just brushing the top with kirsch water then frost with whipped cream.

The cupcakes were quite nice. I could taste the white chocolate. Honestly, this cake is way better after sitting in the fridge for a few hours. The flavor of the kirsch water develope wonderfully.

white forest cupcakes - makes 14 cupcakes
1 cup flour
1 tsp baking powder
1/8 tsp salt
1/2 cup milk
5 oz white chocolate
1 stick butter, room temperature
3/4 cup sugar
2 tsp vanilla
2 eggs, seperated
maraschino cherries
1 cup whipping cream

Preheat oven at 160C
Line muffin pans with paper cups.
Melt chocolate over simmering water. Set aside to cool.
In a large bowl cream butter and 1/2 cup of sugar until light and fluffy.
Stir in melted chocolate. Add egg yolks one at a time, mixing well after each addition, then add vanilla.
Sift together flour, baking powder, salt in a bowl.
Add half of the dry ingredients to the butter/sugar and beat to combine. Add half of the milk and beat to combine. Repeat with remaining half of ingredients.
In a small bowl with clean beaters, beat egg whites on medium speed until soft peaks form. gradually add the remaining 1/4 cup of sugar beating continuously, until stiff but not dry.
Fold the beaten egg whites into the batter.
Pour the batter into the paper-lined muffin pans about 2/3s full. Bake at 160C for 20 minutes or until a cake tester inserted in the middle comes out clean.

kirsch syrup
1/4 cup kirsch water
2 tbsp hot water
1 tbsp sugar

In a small ramekins stir sugar in hot water until dissolve. Add kirsch water.

to assemble

Brush top of cupcakes with kirsch water. Refrigerate for 10 minutes. Meanwhile whip cream on high with the whip attachment until soft peaks, add powdered sugar ( 2 tbsp or so, if you want sweet whipped cream) continue to whip until stiff peaks form, try not to over beat.
Frost cupcakes with whipped cream and top with maraschinos cherries and shaved white chocolate.

Tres Leches Cupcakes

2009-11-19T23:00:00.006+08:00

Tres leches, or Pastel de Tres leches ("Three milk cake"), is a sponge cake soaked in three kinds of milk: evaporated milk, condensed milk, and cream. I thought after soaking up all this milk the cake would become soggy or mushy. I was surprise! despite being soaked in a mixture of three types of milk the cupcakes retain it's perfect texture.

The origins of the tres leches are disputed, and are usually attributed to Mexico or Ecuador, the two places where it appeared earliest. Mexico does, however, appear to have had recipes very similar to that of the tres leches, which probably led to the now famous dessert being created there, which then possibly migrated to Nicaragua.

This recipe was superb!

tres leches - makes 10 cupcakes
1/2 cup flour
1/2 cup sugar
1/4 cup oil
1/8 tsp salt
1/3 cup milk
1/4 cup cream
1/3 cup condensed milk
3 eggs, seperated
whipped cream

Preheat the oven to 160C.
Line muffin pans with paper cups
In a large bowl, beat egg yolks on high speed until thick. Gradually beat in sugar, salt and oil. Sift flour and gradually add to yolk mixture and mix well.
In a small bowl with clean beaters, beat egg whites on medium speed until soft peaks form.
Fold the whites into the yolk and flour mixture, careful not to deflate the batter.
Pour the batter into the paper-lined muffin pans. Bake the cupcakes in a preheated oven for 18-20 minutes or until golden brown and when a cake tester inserted in the middle comes out clean.
Combine the condensed milk, evaporated milk and cream.
This is the fun part. Once the cupcakes are done baking, using a cake tester or a skewer poke holes in them all the way to the bottom. slowly pour milk over the cupcakes. allowing milk to absorb into the cupcakes. Repeat twice or until the cupcakes looked swollen.
Cover and refrigerate for 2 hours before serving.
Frost cupcakes with whipped cream.

Peach Cobbler

2009-11-12T19:36:00.005+08:00

This is the last left over fruit in my fridge and today I attempted to make peach cobbler. This recipe is so simple. If you use canned peaches it takes no time at all. You can also add plums, pears, apricots, berries or even mango. There are so many variations just feel free to create your own combination. Aren't you bored with your usual nutmeg and cinnamon? Try cardamom it tasted much better.
Best serve warm with whipped cream or vanilla ice cream on top.

peach cobbler - serves 2
2 cups peaches, sliced
1 tbsp flour
1 tbsp orange liqueur
1/8 tsp ground cardamom
1 tbsp sugar

for the topping
1/2 cup flour
2 tbsp sugar
1/2 tsp baking powder
1/2 stick butter, cut into cubes

In a large bowl combine peaches, flour, orange liqueur, sugar and cardamom. Toss gently and let stand at least 10 minutes.
In another bowl, combine flour, sugar, baking powder and butter. With a pastry blender or your fingers, incorporate butter into flour mixture until mixture resembles coarse crumbs. Set aside.
In a greased small gratin dish arrange fruit. Using your hands sprinkle topping on top of the fruit.
Bake at 180C for 15-20 minutes or until top is lightly browned and fruit is bubbling.
Serve warm topped with whipped cream or vanilla ice cream.

Baked Cajun Chicken with Mango Salsa and Jackfruit Tartlets for Dessert

2009-11-10T13:34:00.021+08:00

This morning I woke up with an urge to bake something. I checked out my fridge, my herbs, spices and my cookbooks then I found this cajun chicken recipe. It is supposed to be grilled but as I have said I want to bake.

The combination of dried herbs and spices are so tasty. The mango salsa add sweetness to the chicken. Just be careful with the salt though, mine turned out a bit salty. Best serve with rice.

baked cajun chicken
1/2 kilo chicken ( I used leg and thigh part)
3 tbsp oil
3 gloves garlic, minced
1 tbsp dried oregano
1 tbsp dried thyme
1 tbsp paprika
pinch of salt and pepper

Preheat oven to 190C.
Combine oil, garlic, oregano, thyme, paprika salt and pepper in a large bowl. Add chicken and turn to coat.
Transfer the chicken in a non stick baking pan. Pour over marinade and cover with foil.
Bake in a pre-heated oven for 45 minutes. Then lower down the temperature to 160C, remove foil and bake for 20 minutes or until golden.

mango salsa
1 mango, peeled and diced
3 tomatoes, diced
2 tbsp spring onion
1 tbsp lime juice
salt and pepper to taste

Combine the mango, tomatoes, spring onion, lime juice and mix well. Season with salt and pepper, to taste.
Serve chicken with mango salsa and rice.

Jackfruit Tartlets

I made this last night. It was the left over sweetened jackfruit from the Maja Blanca I made last time. This dessert is so easy to prepare yet very delicious. Coco loved it.

jackfruit tartlets - makes 20 mini muffin cups
1 cup crushed graham cracker
1/4 cup sugar
5 tbsp melted butter
1/2 cup puree sweetened jackfruit
1 cup cream
1/4 cup sugar
1 1/2 tsp powdered gelatin

for the base

tip: before the base is made and press into muffin cups, each muffin cup needs a strip of parchment paper. This is done so the tartlets can be removed easily from the cups, simply by lifting the ends of the paper.

In a medium bowl, mix graham cracker, sugar and melted butter with fork until well combined.
Press onto the bottom and side of the muffin cups
Place in the fridge while you prepare the filling.

jackfruit filling

Place the water in a small ramekin and sprinkle the gelatin over it. Let it bloom.
In a medium saucepan, heat the cream with the sugar until the cream is just about to boil, stirring occasionally to make sure the sugar dissolves completely.
Remove from the heat and stir in the gelatin until it is completely melted. Let it cool then add the puree jackfruit. Let cool to room temperature.
Once the cream is cooled, slowly pour over the graham cracker crust and let set in the fridge.

You might have extra jackfruit filling. Pour over ramekins and let sit in the fridge. The filling tasted great even without the graham crust.

Steamed Sweet Potato Cake

2009-11-08T16:53:00.007+08:00

This is a cake. A savoury steamed cake. The original recipe is called steamed taro cake but taro isn't available in the supermarket so I used sweet potato instead.

Taro - A flavorful, starchy tuber that can range in shape from a small and kidney-shaped variety to a larger barrel shaped root, similar to a sweet potato. With a length that can vary from less than 5 inches to over 12 inches, Taro is typically covered with a brown, hairy skin covering a smooth flesh that may be very white, grayish-white or cream colored and is sometimes marked with small dark specks. Taro can be cooked in the same manner as a potato, including baking, boiling, frying, steaming, and sautéing, and has a nut-like, potato flavor. The larger Taro Roots have a sweeter flavor but are drier than the smaller roots. They are eaten as a vegetable or added to soups and stews.

I didn't know that in the Philippines taro is called Gabi. Ok back to the recipe, this savory steamed cake is made of sweet potato cubes mixed with pork, chorizo, some seasoning, cake flour and cornstarch then top with toasted sesame seeds and spring onions after steaming. This cake has a smooth gelatinous texture, chewy and nutty flavor. It can be reheated by pan-frying.

Sweet potato as substitute for Taro is just purely experimental. You can stick to the original recipe if you want.

steamed sweet potato cake - makes one 8 inch round cake pan
meat filling
1 tbsp oil
1/4 kilo pork, diced
70 gms chorizo, diced
1/4 tsp five spice powder
1 tbsp rice wine
1/2 tsp salt
2 cups diced sweet potato
1/2 cup chicken stock

cake mixture
1 cup cake flour, sifted
1/4 cup cornstarch
1 1/2 cup chicken stock
1/4 cup spring onions
1 tbsp toasted sesame seeds

In a frying pan, add oil. Stir fry pork and sausage until pork turns gray.
Add salt, five spice powder and wine. Stir fry until sauce reduces, transfer into a bowl and set aside.
In the same pan stir fry sweet potato, add 1/2 cup of chicken broth.
Cover, bring to boil, turn temperature to medium heat and cook for 5 minutes or until the stock has reduced. Remove and allow to cool.
In a bowl combine cake flour, cornstarch and chicken stock. Mix thoroughly making sure there are no lumps.
Lightly greased the cake pan. Scatter half of sweet potato and meat filling.
Cover with cake mixture. Repeat process until pan is full, ending with meat mixture.
Steam for 1/2 hour. When cake is done, sprinkle spring onions and sesame seeds.
Allow cake to cool before slicing.

Canon EOS 7D

2009-11-07T22:56:00.017+08:00

Does this mean that my Canon EOS 50D is so over? The first time I saw Ken Watanabe's Canon 7D advertisement in Discovery travel and living I almost cried and screamed. Arrgh!!! I want 7D.
The retail price in the Philippines is 99,950.00 Pesos that's almost 1,500-1,600 Euro. I hope Pieter won't file for bankruptcy once I ask him to buy me this toy. Hahaha!

This is the video. I tried to look for the exact one I saw in Discovery travel but I couldn't find it. Instead I found this....same video but they changed 50D to 7D for the new advertisement.

Overview
A Whole New Class of EOS. With a host of brand new features designed to enhance every facet of the photographic process, from still images to video, the new EOS 7D represents a whole new class of camera.

Made to be the tool of choice for serious photographers and semi-professionals, the EOS 7D features an all-new 18.0 Megapixel APS-C size CMOS sensor and Dual DIGIC 4 Image Processors, capturing tremendous images at up to ISO 12800 and speeds of up to 8 fps. The EOS 7D has a new all cross-type 19-point AF system with improved AI Servo II AF subject tracking and user-selectable AF area selection modes for sharp focus no matter the situation. The EOS 7D's Intelligent Viewfinder, an entirely newly-designed technology, provides 100% coverage and displays user-selected AF modes as well as a spot metering circle and on demand grid lines. New iFCL Metering with 63-zone dual-layer metering system uses both focus and color information to provide accurate exposure even in difficult lighting. The EOS 7D also captures Full HD video at 30p (29.97 fps), 24p (23.976 fps) and 25p with an array of manual controls, including manual exposure during movie shooting and ISO speed selection. The EOS 7D features a magnesium alloy body that is dust- and weather-resistant and shutter durability of up to 150,000 cycles. Compatible with over 60 EF and EF-S lenses as well as with EOS System accessories, the creative opportunities - not just with stills but also with video - are beyond amazement.

Features and Specifications

Fried Wontons with Apple Cinnamon Filling

2009-11-04T18:52:00.005+08:00

Ever wonder what to do with the wonton wrapper besides making siomai or dumplings? Here's an easy recipe for you. These are great little snack..so simple, crunchy and perfect when served with coffee or tea.

fried wontons with apple cinnamon filling - makes 30
2 cups apple, peeled and chopped
2 tbsp light brown sugar
1/4 tsp cinnamon
1 cup raisins
oil for deep-frying
powdered sugar
30 pieces wonton wrapper

In a mixing bowl combine apple, raisins, cinnamon and sugar.
Place a tbsp of filling in the center of wonton skin. and seal with water to form a triangle.
Heat up about one inch of oil in a deep heavy skillet over medium heat and fry the wonton until golden brown.
Remove and drain oil on paper towels.
Dust with powdered sugar.

Mango Panna Cottas

2009-10-30T17:02:00.011+08:00

I have been feasting on mangoes lately and I made this easy dessert last night. Funny because I got inspired at the mango pudding from my Restaurant City game in facebook. Im telling you they were so heavenly good and left me screaming for more.

Panna Cotta is an italian dessert that means "cooked cream" a light, silky smooth custard that quivers in its softness. It's refreshing creaminess goes well with puree or slices of fresh fruits.

mango panna cottas - serves 2
1 large ripe mango
1 tbsp sugar (adjust sugar as needed)
1 cup cream
1/4 cup + 2 tbsp sugar
1/4 cup milk
1 tbsp water
1 1/2 tsp powdered gelatin

Slice the mango, discard the stones then slice the flesh add 1 tbsp sugar and puree. Divide the mango puree evenly among 2 glasses or ramekins. Put them in the freezer to firm up a little.
Place the water in a small ramekin and sprinkle the gelatin over it. Let it bloom.
In a medium saucepan, heat the cream with the sugar until the cream is just about to boil, stirring occasionally to make sure the sugar dissolves completely.
Remove from the heat and stir in the gelatin until it is completely melted. Let it cool then add the milk. Let cool to room temperature.
Once the cream is cooled, slowly pour it over the frozen fruit and let set in the fridge.
Before serving garnish with chopped mangoes.

Maja Blanca

2009-10-28T16:16:00.017+08:00

Maja Blanca always remind me of my childhood. When I was young my mother used to buy me a slice of maja blanca for my merienda. I can't forget Aling Meding's sari sari store where they sell different kinds of food from breaksfast, lunch and merienda.

This dessert is made of coconut milk, corn and cornstarch. I've put my own twist by adding sweetened jack fruit and coconut cream for richer maja blanca. There are other recipes around without the corn, some garnished with toasted coconut or peanuts instead of latik.

"Latik" is made from freshly squeezed coconut milk. (recipe below)

maja blanca
1/2 cup cornstarch
1 can of cream style corn
1/2 cup sugar
2 cups coconut milk
1/2 cup coconut cream
1/4 cup sweetened jack fruit, shredded (optional)
coconut oil from latik to grease serving dish

In a medium casserole, add coconut milk and cornstarch, stir until cornstarch is completely dissolved.
Add coconut cream, sugar and cream style corn. Cook over low heat until thickened, stirring constantly.
Pour into greased serving dish and let cool completely. Refrigerate.
Garnish with latik before serving.

latik / fried coconut milk solids
1 cup coconut milk
1 1/2 tbsp sugar

Boil coconut milk, Stir constantly until oil comes out and coconut residue forms
Pour off the excess oil, use this oil to grease the serving dish. Add sugar to latik and cook further until crisp.

Velvety smooth. The latik topping gives a crunchy texture and nutty sweet coconutty taste.

Mangoes, Peaches n' Cream - A toss for 4 years together

2009-10-25T23:00:00.006+08:00

I've known Pieter since Oct 2005 and today I made this dessert in celebration of 4 years being together.

This is a no-bake dessert and so easy to prepare. Actually I was planning to make peaches n' cream only but while doing grocery, I saw these very ripe mangoes flooded all over the fruit section and decided to combine peach and mango like the pie I used to eat before.

You can skip mango and make peach only or vice versa. But I love the combination of peach and mango....with cream...ooh la la! superb flavor.
I prefer this dessert frozen like an ice cream with ice crystals that gives me brain freeze. I know it shouldn't be that way. I like having them frozen than soft like a custard.

By the way, I skipped condensed milk in this recipe. I hate condensed milk, I never use it in any of my baking or cooking. Well, I did when I made my brazo de mercedez few weeks ago. The sweetness of the condensed milk is killing me and the color appearance? hmmm....better not mention it.

mangoes, peaches n' cream
1 1/2 cup crushed graham crackers
6 tbsp melted butter
2 cups cream
3/4 cup powdered sugar (add more if you prefer super sweet)
1 large ripe mango
1 can of peaches (halves or slices)

for the base

In a medium bowl, mix graham cracker and melted butter with fork until well combined.
Press onto the bottom of glass dish. You can use any glass dish you want just make sure the height must be at least 3 inches.
Place in the fridge while you prepare the cream and fruits.

fruits and cream

Slice peaches in 1/2 inch thick if you are using halves. Slice the mango, discard the stones then slice the flesh 1/2 inch thick. Set aside.
In a bowl whip the cream until soft peak form then add the powdered sugar and whip until stiff peak.
Pour over the graham cracker crust. Arrange the mangoes and peaches alternately on top.
Cover with cling film and keep chilled until needed or freeze if you want.

Ube Buko Pie

2009-10-19T04:58:00.017+08:00

My father visited me last friday and brought a huge fresh ube for me. I have noticed from my live traffic feed that several people from all over the world has been viewing my Ube Cupcakes and Macapuno Ube Jam Tart.

Today I challenged myself and made this Ube Buko Pie from scratch. It's so simple, the procedure is similar to sweet potato pie but minus the spices of course. Adding fresh buko (young coconut) give a nice flavor combination and texture.

I used Pate Sucree in every pie or tart I made. I adjusted the sugar if I make savory pies. I've also learned a trick from one of Martha's video on how to gather each pie dough and flatten into a disc without a mess.

You can use this McCormick Ube extract if you want to have a strong ube flavor and deep purple color pie.

Pâte Sucrée:
Pronounced “paht sou-kray”, the texture of pâte sucrée is crisp & crumbly. A rich, sweetened dough with a texture similar to shortbread. Left over can be shaped and baked into delicious cookies.

pate sucree - makes one 8 inch pie pan
1 1/4 cups all purpose flour
1 stick butter, cold and cut into small cubes
1 egg yolk
2 tbsp sugar
1/4 tsp salt
2 tbsp ice cold water

Mix together flour, salt and sugar in a mixing bowl. Cut in the butter with pastry cutter or a fork until the mixtures resembles coarse crumbs.
Combine egg yolk and cold water. Mix together until combined.
Add mixture to flour mixture and stir with fork to moisten. Flour mixture should come together. Add a little more water if mixture is too dry. Do not over mix.
Lay a plastic wrap onto work surface, place dough and lift the edges of plastic wrap until dough comes together and form into disc. Wrap in plastic and chill for 30 minutes.
Pre-heat oven to 190 C.
Dust a work surface with flour. Roll out dough into thin sheet.
Lift dough using rolling pin and lay it over a 9 inch pie pan.
Press the dough along the edges of the pie pan. Trim, leaving half inch over hang. Fold under and crimp for decorative edge.
Prick all over with a fork so the crust won't balloon during baking.
Bake at 190 C for 15 minutes.

ube buko filling
3/4 kilo fresh ube (purple yam)
1 young coconut
1 1/4 cups sugar
1 tsp vanilla
2 eggs
3/4 cup cream

Steam ube until they are easily pierced with a fork. You may need to add more water as ube steam. Let ube cool slightly before removing skins.
Place ube in the bowl and mashed until soft.
Add sugar and cream blend until smooth. Add eggs one at a time, mixing after each addition. Add vanilla and continue mixing until well combined. Stir in young coconut.
Pour mixture into pre-bake crust and bake for 190 C for 20 minutes then bring down temperature to 170 C and bake for 20 minutes more or until center has set.
Remove from oven and let cool.

*note* this pie taste even better when cold.

Facebook Application

2009-10-15T23:54:00.008+08:00

Do you know what's keeping me busy this past few days? I have my own restaurant called "lekker eten" (yummy food) hahaha...I hope it's real. Restaurant City, a super addictive facebook application. The reason I spend most of the time in front of my pc.

"Restaurant City lets you run your very own restaurant and employ your friends to work for you as waiters and chefs. And with a wealth of different decorations, furniture and equipment to choose from you can really make your mark with a completely unique restaurant. You can visit your friends' restaurants too and even trade ingredients with them to help you create a menu which ensures your restaurant is the talk of the town!"

Since I like cupcakes, I purchased a cupcake roof cost 5,500 coins. And to match the roof, obviously pink everywhere.

2 coins for each meal you serve and 1 coin for every trash you pick up. Try visiting your friends or random restaurants everyday, you can earn coins and gourmet points by just simply picking up trash. hahaha...Not just coins but you can also get an awards like: Trash talker and Tourist which is nice for decoration. Good performance means level up so make sure your employees has enough energy. They need food and rest.

Everyday food quiz about cooking will be sent to your letter box, for every correct answer you will receive an ingredients that you can use to improve your menu.

Egg Curry with Rice

2009-10-06T19:50:00.004+08:00

This is the most easy and delicious dish that does not require any effort to cook. Simple eggs but satisfying. Coco, Robert and I had this for lunch.

The recipe calls for fresh coriander leaves but I dont have in hand instead, I used this Coriander Paste that I bought from the supermarket. Check out the other products here. These stuff are so convenient and it contains no preservatives nor artificial flavors.

As you noticed my photo was kinda blurry, well my little furry guy was so hungry that he keeps on sniffing and disturbing me while making a shot.

egg curry
1 large onion, finely chopped
1 tbsp clarified butter
1 tbsp ginger, finely chopped
2 cloves garlic, finely chopped
1 tsp coriander seeds, crushed
1 tsp cumin seeds, crushed
1 tsp mustard seeds, crushed
1/2 tsp chili powder
2 tbsp coriander paste or fresh coriander leaves finely chopped
1/4 cup tomato paste
3/4 cup water
1 tbsp sugar
salt and pepper to taste
4-6 hard-boiled egg, peeled
cooked rice

In a frying pan over medium heat, saute onion in the clarified butter until golden brown.
Add garlic, ginger, coriander seeds, cumin seeds, mustard seeds and chili powder and saute for 2 minutes.
Stir in tomato paste, water, sugar, salt and pepper and cook for 3 minutes. Add coriander paste or fresh coriander.
Add eggs and simmer over low heat or until sauce thickens.
Serve hot with rice.

Pad Thai

2009-10-04T12:40:00.002+08:00

I am so addicted to Pad Thai. Everytime I visited Coastal Mall in Paranaque. I never go home without buying a noodles from the authentic Thai stall inside the mall.

Pad Thai otherwise known as Thai fried noodles. It is the ultimate street food in Thailand. A combination of salty, sweet, sour, and spicy flavor. I tried making it at home. by far, the trickiest part is the soaked noodles. They do break easily while mixing with the other ingredients and I ended up with some hard lumps of noodles stuck together.

But hey, despite the not too perfect noodles, the flavor were absolutely GREAT!

pad thai - serves 2-3
175 g rice noodles
3 tbsp oil
3 garlic cloves, minced
1/4 cup dried shrimp
1/4 cup fish sauce
1/4 cup sugar
2 tbsp tamarind juice
1 tbsp chili powder
1 egg
2 cups beans sprout
1/2 cup spring onion
3 tbsp ground roasted peanuts

Soak the rice noodles in lukewarm water for 30 minutes, or until soft. Drain, and set aside.
In a small bowl mix fish sauce, sugar, tamarind juice and chili powder, set aside.
Heat a large skillet until hot, then add the oil. Add the garlic and dried shrimp, and stir-fry. Add the noodles and stir-fry. It may be necessary to reduce the heat if the mixture is cooking too quickly and the noodles stick.
Add the fish sauce, sugar, tamarind juice and chili powder. Stir-fry the mixture until thoroughly combined.
Make room for the egg by pushing all noodles to the side of the skillet. Crack the egg and scramble it until it is almost all cooked. Fold the egg into the noodles.
Add half of the bean sprouts and spring onions. Stir a few more times.
Place on a serving dish, sprinkle the remaining bean sprout, spring onion, peanuts and chili (optional).

Buko Pie

2009-09-30T20:02:00.009+08:00

It was 2 years ago when I had my last Buko Pie. My friend Bambie bought it from Laguna.
4 days ago I woke up craving for it, So I went to the market and bought 4 young coconuts, and made my own pie before typhoon Ondoy wreaked havoc on Luzon and just before my oven got busted (there will be no baking for the next couple of weeks I guess).

When buying coconut tell the vendor what you need and they will provide you with that.
Making this pie is so easy all you have to do is cut the coconut in large pieces and let them boil in milk, sugar and cornstarch until thickened. Other use condensed milk but I used evaporated milk and added sugar. This pie isn't sweet at all. It was good but not great, just enough to satisfy my craving. I made it once but I have no plan of making it again.

buko filling
4 young coconut (cut into large pieces)
1/2 cup milk
1/2 cup sugar (add more if you want)
3 tbsp cornstarch dissolve in 2 tbsp coconut water

In a large pot combine coconut meat, sugar, milk and dissolved cornstarch.
Bring to boil stirring constantly until thickened. Cool.

crust - makes two 8 inch pie pan
2 1/2 cups flour
2 sticks butter, cold and cut into small cubes
2 egg yolk
2 tbsp sugar
4 tbsp ice cold water
1/2 tsp salt

Mix together flour, salt and sugar in a mixing bowl. Cut in the butter with pastry cutter or a fork until the mixtures resembles coarse crumbs.
Combine egg yolks and cold water. Mix together until combined.
Add mixture to flour mixture and stir with fork to moisten. Flour mixture should come together. Add a little more water if mixture is too dry. Do not over mix.
Turn out onto work surface, knead once or twice until dough comes together. Divide dough into two parts with one part slightly bigger than the other. Cover with plastic wrap. Chill all pastry until firm, about 30 minutes.
Pre-heat oven to 190 C
Dust a work surface with flour. Roll out dough into thin sheet.
Lift dough using rolling pin and lay it over a 8 inch pie pan.
Roll out remaining dough for the top crust. Set aside.
Add the filling. Cover with a top crust. Flute or crimp edges together to seal. Cut several steam vents across top. Brush with beaten egg.
Bake at 190 C for about 30 minutes until golden brown.

Rice Noodles with Peanut and Sesame Sauce

2009-09-25T00:42:00.010+08:00

Noodles are great cold or at room temperature. I've made variation of this dish a few times. And since I dont have much veggies in my fridge right now, I made this recipe very simple. After all I deserve a treat after a long domestic goddess day (laundry and cleaning).

rice noodle with peanut butter and sesame sauce - serves 2

for noodles
175 g rice noodles (cooked, drained and cooled)
1 red bell pepper, thinly slice

peanut sauce
1/4 cup smooth peanut butter
3 tbsp soy sauce
2 tbsp warm water
1 garlic clove, finely chopped
1 tbsp sweet chili sauce
1 tbsp sesame oil

garnish
2 tbsp toasted sesame seeds
spring onions

Whisk together peanut butter, soy sauce, sesame oil, sweet chili sauce and garlic in a large bowl. Add water and whisk until smooth.
Add noodles and bell peppers to the sauce, tossing to combine. Garnish with spring onions and toasted sesame seeds.

*note* also yummy with bean sprout

Apple Streusel Muffins and Pieter's first Cheese and Roasted Pepper Muffins

2009-09-21T20:30:00.012+08:00

I had this sudden craving for Dutch apple pie but I'm too lazy to make it. Pieter then gave me an idea when he asked me to teach him on how to make savoury muffin while we were chatting. Then there it was...Apple streusel muffins. These are sooooo yummy! super soft and moist. Fresh orange juice adds a nice contrast and helps prevent apple discoloration.

apple streusel muffins – makes 12
1 1/4 cups flour
1 tbsp baking powder
1/2 tsp ground cinnamon
1/8 tsp salt
1 large apple, peeled and cut into small cubes then soak it in orange juice
2 eggs
1 cup milk
6 tbsp oil
juice of 1 orange

for streusel topping
1/4 cup flour
1/4 tsp ground cinnamon
2 tbsp butter, cut into cubes
1/8 cup sugar

streusel topping: put the flour, cinnamon and sugar into a bowl. Add the butter and rub in your fingertips until the mixture resembles coarse crumbs. Set aside.

Preheat oven to 200C. Grease a 12 muffin tin or line with 12 paper cases. Sift together the flour, baking powder, cinnamon and salt into a large bowl. Stir in sugar.
Lightly beat the eggs in a large bowl then beat in the milk, and oil. Make a well in the centre of the dry ingredients and pour in the beaten liquid ingredients. Add chopped apple and orange juice and stir gently until just combined: do not over mix.
Spoon the mixture into prepared muffin tin. Scatter the streusel topping over each muffins. Bake in the preheated oven for 20 minutes until well risen, golden brown and firm to the touch.
Leave the muffins in the tin for 5 minutes then serve warm or transfer to a wire rack and leave to cool.

These are Pieter's cheese and roasted pepper muffins. I gave him the recipe and step by step instructions and look...he managed to baked his very first muffins without my supervision in the kitchen. (clap! clap!) I'm so proud of you. This photo was his first batch of baked muffins. He sent me an email after baking his second batch.

"The second batch of muffins turned out much much better. Before I put them in the oven, I also placed some sliced matured cheese on top (since the grated was already finished).After they were done baking, good lord...! The melted cheese on top made a savory cheese crust that makes the paprika / cheese muffins taste even better! Yum"

Do I need to say more?

cheese and roasted paprika muffins – makes 12
1 1/4 cups flour
1 tbsp baking powder
1 large roasted pepper, finely chopped
1/8 tsp salt
pinch of pepper
1 tbsp sugar
1 cup grated cheese
2 eggs
1 cup milk
6 tbsp oil

Preheat oven to 200C. Grease a 12 muffin tin or line with 12 paper cases. Sift together the flour, baking powder, salt, pepper and sugar into a large bowl.
Lightly beat the eggs in a large bowl then beat in the milk, and oil. Make a well in the centre of the dry ingredients and pour in the beaten liquid ingredients. Add roasted pepper and grated cheese. Stir gently until just combined: do not over mix.
Spoon the mixture into prepared muffin tin. Sprinkle more cheese on top if you want (like Pieter did on his second batch). Bake in the preheated oven for 20 minutes until well risen, golden brown and firm to the touch.
Leave the muffins in the tin for 5 minutes then serve warm or transfer to a wire rack and leave to cool.

Not just baking and cooking

2009-09-18T18:50:00.005+08:00

Ok, what am I doing lately? Besides baking and cooking these are my other hobbies, Crochet and Cross stitch. I've made lots of it, most of them I gave as gifts, few are in my parent's house and some are (you know) unfinished projects. I started cross stitching when I was in college, my cousin taught me how to do it. I remember she told me that once Im done I can make a wish and it will come true. Just a fanatic cross stitcher belief though.

I started with this design last week, it's called Nine Koi Carp. 11 count ivory Aida fabric. 280 x 168 stitches or 50.8 cm x 30.5 cm.

The highlighted symbols are done already. I used to start at the center of the pattern just to make sure the allowance on both sides are enough for framing. Still long way to go uh! I will try to finish it before December.

These are some of the threads. Instead of buying floss bobbins I made my own by just cutting 1x1 inch cardboard. I also use size 26 needle. for me the smaller the better.

If you are planning to start cross stitching. Here are the photos of basic step by step stitches I made.

To Begin
Find the center of the graph. For most patterns this is shown with arrows or a bold line. Next, find the center of your fabric. Fold the fabric in half from top to bottom then fold in half from side to side. Use a needle or pin to mark the corner of the fabric or use pencil and slightly make a thin line. Unfold the fabric. The pin or pencil line marks the approximate center of the fabric.

Each symbol on the chart represents one X on the fabric. The different styles of symbols on the chart represent different colors of floss.

The first method is to work a row of half stitches (////), then work back (\\\\) to complete the X's. Use this method for most stitching.

The second method is to complete each X as you go. It is important that all the X's are crossed in the same direction. That is, the top thread of the X should always slant in the same direction (either \ or /). It does not matter which way they slant, but if they are mixed the finished piece will look uneven.

Quarter stitch - partial stitches to smooth edges and round corners. To do this you need to poke the needle through the fabric between the holes.

Backstitching is a running stitch used to outline an area or to form lettering. On this photo I used to skip one square.

Then fill in as I go back from the start.

To end off, weave your needle back through the last 3 or 6 stitches and clip the thread short so as not to leave a loose tail.

So now you know the basic stitches. If you're a beginner start with small design first. Check this DMC website for free patterns. You will need Adobe Acrobat to view and print.

Happy Stitching!

Moussaka

2009-09-11T23:17:00.017+08:00

I made my first Moussaka when I was in the Netherlands last month. Moussaka is a Greek dish made of layered eggplants, meat sauce and top with Bechamel sauce. In my recipe I used my basic meat sauce (spaghetti sauce) baked the eggplants instead of grilling or frying. The only mistake I made was using matured cheese..which didn't melt at all. Use parmessan cheese for this recipe. And allow the layers to cool and firm up before slicing to avoid soggy Moussaka.

moussaka - makes one 8 x 8 x 3 baking dish
350g minced beef
5-6 large eggplants
2 tbsp oil
2 oz butter
1 tbsp flour
1 1/2 cups milk
2 cloves garlic
1 medium onion, chopped
4 tomatoes, chopped
1/2 cup tomato paste
1/2 tsp ground cinnamon
1 cup grated cheese
1/2 cup beef stock
salt and pepper to taste
pinch of nutmeg
basic Bechamel sauce

prepare the eggplants

Wash the eggplants and trim off stems.
Cut the eggplant lengthwise into 1/2-inch slices.
Put the slices in a large bowl or on a tray, sprinkle liberally with salt and let them sit for 30 minutes. Rinse well, drain, and pat dry.
Brush slices lightly on both sides with oil and bake them in 180 C on an ungreased cookie sheet until lightly browned and soft. About 10 minutes. Remove and set aside to cool.

meat sauce

In a large skillet over medium heat, add oil saute the onion until they are translucent.
Add the meat and continue to cook until lightly browned. Add cinnamon, tomatoes, garlic, saute for a couple of seconds then add tomato paste and beef stock.
Reduce heat, cover, and simmer until all the liquid has been absorbed. Stirring to prevent sticking.
Set aside until ready to use.

basic béchamel sauce

In a saucepan, melt the butter on low heat. As soon as it melts, add the flour and stir with a wooden spoon until there are no lumps.
Add the milk slowly, stirring constantly with a whisk, and continue stirring until the sauce begins to thicken.
Remove from the heat and stir in salt, pepper, and nutmeg.

to assemble

Lightly oil the baking pan. Place a layer of eggplant slices and spread the meat mixture evenly on top.
Cover with the remaining eggplant slices, (I made 2 layers of eggplants and meat sauce) and carefully pour the béchamel sauce evenly over the top.
Bake at 180 C for 30 minutes, then sprinkle the cheese over the top, and continue to cook for another 15 to 30 minutes, until golden brown.

This was the result for being so excited and impatient. Soggy moussaka...Oh well, despite the imperfect outcome it still tastes great. Coco loved it!

Tomato Chili Jam

2009-09-07T23:33:00.008+08:00

Tomato-Chili Jam...sweet, sticky and spicy! yes, this is my new favorite. There are so many recipes that you can find on the internet and so many versions, but I settled on one of my cookbook.

The recipe makes two large jars but that is too much for me, so I cut down the quantity of the ingredients and ended up having a small jar which is perfect. I dont have other chili than bird's eye chili in my fridge (siling labuyo in tagalog) and I used 2 of it. Be careful with the chili though, these little devil are sooooo spicy.

This jam is so delicious. Great with cheddar sandwich, toasted sandwich and crackers (like I did). It can also be used as topping on grilled dishes. Versatile in other words.

tomato chilli jam – makes one 200 ml jar
250g very ripe tomatoes
2 bird's eye chillies, with their seeds
2 cloves garlic
1 tsp fresh ginger, peeled and roughly chopped
2 1/2 tsp fish sauce
3 tbsp red wine vinegar
150g sugar

Blend half the tomatoes, chillies, garlic, ginger and fish sauce to a fine puree.
Cut the remaining tomatoes into tiny dice and set aside.
Put the puree, sugar and vinegar in a deep saucepan and bring to boil slowly. Stirring all the time.
When it reaches the boil, turn down to a gentle simmer and add the remaining diced tomatoes.
Skim off the foam and cook gently for 20-30 minutes (since I cut down the quantity of the ingredients, the cooking time isn’t that long) Stirring often to release the solids that settle on the bottom of the pan. Be sure to scrape the sides down during cooking so the jam does not burn at the edges.
When the jam is done, pour it into warmed glass jar. Allow to cool before storing in the fridge.

Brussels, Belgium

2009-09-07T04:06:00.017+08:00

Pieter and I went on a train to Brussels. Brussels is a capital of Belgium and also the centre of government for the European Union. When we got there we choose to go with the hop-on/hop-off Brussels bus tour to check out the city (which we both regretted when we got home). First stop: Atomium (no, actually this is the 9th stop of the tour)

The Atomium is a monument built for Expo '58, the 1958 Brussels World's Fair Fair. Designed by Andre Waterkeyn, it is 102-metres (335 ft) tall, with nine steel spheres connected so that the whole forms the shape of a unit cell of an iron crystal magnified 165 billion times.
Tubes which connect the spheres along the 12 edges of the cube and all eight vertices to the centre enclose escaltors connecting the spheres which contain exhibit halls and other public spaces. The top sphere provides a panoramic view of Brussels. Each sphere is 18 metres in diameter. Three spheres are currently (2008) closed to visitors, others are easily reachable with escalator. The vertical vertex contains a lift which was considered very fast and advanced at the time of building (the speed is 5 m/s). The Atomium is one of the most visited attractions in Brussels today.

The city is divided into the two main areas of Lower Town and Upper Town. The Lower Town is centered around the Grand Place and is considered the heart of the city. It has historically also been the poorer area where immigrants and workers lived. For most visitors to Brussels, the Grand Place is the first locale of interest. The cobblestone square which is rich in 17th century architecture is a perfect symbol of the city.

The Hotel de Ville dominates the square. Built at the end of the 15th century, it stands 315 feet high.

This is Pieter's favorite. The Manneken Pis. It's a tiny statue of a young boy relieving himself into a small pool of water. Barely standing 1 foot tall, you will never see this statue without a crowd. We had a hard time finding this one though.

As what I have read: The inspiration is unknown but one theory claims that in the midst of battle during the 12th century, the son of a duke was caught urinating against a tree and was then commemorated in bronze as a symbol of the country's military courage. In 1698 a tradition was started where visiting Heads of State would donate miniature versions of their national costume for the boy. Now he has over 650 outfits which even include an Elvis suit. And I've also read that he has a sister Jeanneke Pis. Built in 1987, it's an acknowledgment of sexual equality.

Belgian Chocolate, it is the best chocolate in the world. In Brussels chocolate shops is everywhere. Seeing these shops made my eyes popped out.

Mannekin Pis at Leonidas.

Gourmet chocolate bonbons, pralines, truffles and kilos of chocolate bars.

This is the shop where we bought 10 boxes of chocolate bonbons, pralines and truffles. It is cheap!

Having an Ice cream break!

The St. Michael and Gudula Cathedral (Cathédrale Saint-Michel or Sint-Michiels Kathedraal) in Brussels is named for the patron saints of Belgium and is the primary church of the country.

After the Cathedral of St. Michael was completed circa 1047, the Duke of Brabant transferred the relics of Saint Gudula here. Very little is known about this daughter of a 7th-century Carolingian nobleman, but her relics are still sheltered in the cathedral.

In the 13th century, the cathedral was renovated in the Gothic style. The choir was constructed between 1226 and 1276. The facade was completed in the mid 15th century.

Today, the Cathedral of St. Michael and Gudula is the episcopal see of the Archbishop of Mechlin-Brussels and therefore the leading Catholic church in Belgium. All royal weddings and christenings take place here.

Since we are in the chocolate capital of the world. Museum of Cocoa and Chocolate is a must visit venue. It is located very close to the Grand Place. For only 4.50 Euro (per person) you'll have an opportunity to discover the world of chocolate, from it's origin to the finished products.

Compare to Germany's Chocolate factory and museum, the one in Brussels is just a small building. This house was built in 1697. It owes it's name to the family De Valk, owner of the premises that time. "De Valk" was also the name of the beer brewed in this place centuries ago.

The house was restored in 1943 and since October 2005 it is occupied by the Museum of Cocoa and Chocolate.

A demonstration given by a master chocolatier, showing how pralines are made right in front of your eyes. Free chocolate after his demonstration. I rememeber there's an american couple with 2 kids standing next to me and pieter while watching this. I've noticed that one of their kid has chocolate all over his face and he was so excited to see how chocolate mickey mouse face has been made. He also asked this old guy if he can take mickey home with him.

In the kitchen with the master chocolatier and his famous pose. (can you spot the hidden mickey on this photo?)

Just before we head back home, we had our drink and our last glance at this magnificent city. Ok, Still wondering why we both regretted taking the bus tour? Oh well, we didn't know that most of the site we visited is in the Grand Place which is only walking distance from the central station. Hop-on/Hop-off bus tour cost 32 Euro (16 each), the tour starts at the central station and from there we skip 7 sites till we reach Atomium. After that we went straight to the Grand Place and that's it. We never hop-on the bus again.

For chocolate lovers, Brussels is a lovely city to visit.

My Kitchen and Photography

Mango and Peach Blanc-Manger

Smoked Salmon Rice Balls

Beer Match

Fresh Orange Cream Tart

Rome Part 1 (The Path of the Illumination)

Seasons Greeting!

An apple a day keeps the doctor away.

Sushi

Hello Everyone

Goodbye Philippines, Hello Holland...for good!

No-Churn Piña Colada Ice Cream

Carrot Cake with Whipped Cream Frosting

Strawberries and Cream Parfait and Advocaat Parfait

Asian Spaghetti

Angel Food Cake with Strawberry Sauce and Rose Creme Chantilly

Pretty in Red Cookies

Sesame Seeds and Its Health Benefits

Something Like Kasutera

Going Asian - Pad Thai and Beef Bulgogi

Apple Galette

Bibimbap

Choco Mallows

Chawan Mushi

Pisa, Lucca, Italy ( Jan, 2011)

Sweet Little Treats

Arrabbiata

Spaghetti ala Carbonara

Trip to Pisa, Italy

Caramelized Onions

Poffertjes

Good Morning Alma!

Dulce de Leche Week

Just a little note

December...Pineapple Upside-Down Cake

Pear with Honey and Gorgonzola

Potato Salad with Smoked Eel in Clementine, Olive Oil Dressing

Season's Greetings

Holland here I come!!!

Dr. Oetker

Kölner Weihnachtsmärkte (Cologne Christmas Market)

Tescoma

Gambas al Ajillo

Kitchen Aid Mixer

Red, White and Brown

Paella

Mango Panna Cotta - Part 2

Great British Classics

Beef Goulash

Sago Gula Melaka

Steamed Black Forest Pudding with Chocolate Sauce

Rijstevlaai

Basisexamen Inburgering

Pinoy Delicacies

Tomato, Onion and Cheese Swirls

Mango Cream Cake

Prague, Czech Republic - by Pieter de Jonge

Mini Carrot Cake with Cream Cheese Icing

Tomatoes Stuffed with Egg Salad

Spiced Beef and Onion Stew

Spaghetti Aglio Olio with Spicy Shrimps

Fruits and Nuts Chocolate Brownies

Pineapple Upside-Down Cake...not so desperate housewife

Stuffed Peppers...Inspired by Rice Pilau

Spinach and Shrimp Dumplings

Chicken Peanut Stir Fry

My very first Kimchi

Baked Breaded Bacon with Apple and Potato Mash....Inspired by "Hete Bliksem"

Strawberry Crème fraîche Cheesecake

Lemon Bars

île flottante

Toy Army FOR SALE!!! *SOLD*

Beef Bulgogi

Fried Tofu with Teriyaki Sauce

"Oliebollen" by Pieter de Jonge

Greetings!!!

Chicken Chow Mein Noodles

Just a note

Chicken Buns

Easy Wonton Chips with Tomato and Cheese

Toy Army FOR SALE!!! SOLD