Kulinarya Cooking Club June 2012: Tapsilog. Breakfast of Champions.

This month’s theme for our Kulinarya Cooking Club is “Only in the Philippines”. Tina from Pinay in Texas Cooking Corner and I are hosting this month and we wanted to focus on unique dishes that can only be found in the Philippines.

Being a Filipina, I love my rice. Growing up, it would be normal for me to have rice three meals in a day. So I thought it natural for me to chose a rice dish for the theme.

I love rice for breakfast. To make a complete meal, add egg and a meat.

What makes this dish unique to the Philippines is the name. Tapsilog. Filipinos like to abbreviate or replace words with acronyms. Tapsilog comprises of Tapa (Tap) sinangag (si) and itlog (log).

Tapa is cured beef. It’s beef that’s been marinated overnight and in some cases, dried then fried. I like my tapa not dried as it can get tough and chewy when not done right. I left out the drying step.

Sinangag is garlic rice. I love it. It’s rice that has been fried with lots of garlic.

Itlog is egg. An oozy, runny egg is essential for this dish.

Recipe:

For the tapa:

  • 700g thinly sliced beef tenderloin. I used sizzling steak
  • 1/2 cup vinegar
  • 3tbs soy sauce
  • 1tbs mushroom or dark soy sauce
  • Pinch salt

Marinate the beef with the rest of the ingredients. Leave overnight or at least 4 hours.

To cook: in a large frying place the beef and marinade in. Let the beef simmer in the marinade until it dries out. Add some vegetable oil to the pan and gently fry until slightly browned and cooked through,

For the sinangag:

  • 3cups of uncooked rice
  • 1bulb of garlic, peeled and roughly chopped
  • Pinch salt

To cook: cook the rice by absorption method. When cooked set aside to cool a bit. You can also use left over rice from the day before. When ready, add a little vegetable oil in a wok and gently fry the garlic till lightly browned. Add the rice and mix thoroughly and add the salt. Turn the heat to low and leave the rice to fry a little and for the garlic to infuse through. Mix every couple of minutes.

Fry the egg to your liking.

Bon appetite,

Cherrie

Kulinarya Cooking Club August-September 2011: Crema De Fruta

Kulinarya was started by a group of Filipino foodies living in Sydney who are passionate about the Filipino culture and it’s colourful cuisine.  Each month we will showcase a new dish along with their family dishes.  By sharing these recipes we hope you find the same passion and love for Filipino food as we do.

This month’s theme is : colours of the Philippine flag. Red, white, yellow and blue.

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This theme was very challenging.  All colours need to be represented in the dish without using artificial colouring.  We were allowed to use one colour as a prop.  I decided to make crema de fruta.  It had most colours of the flag: red, white and yellow and it is delicious.  It’s a cake topped with custard then covered with fruit.

I’ve made cream de fruta before many years ago. I’ve forgotten how good this tastes.  For the cake, I used my brown sugar sponge. I just used half the recipe, though you can bake the full recipe and freeze one of the cakes.

Recipe for Custard:

  • 300ml milk
  • 300ml cream
  • 6 large egg yolks.
  • 2 rounded tbs cornflour
  • 4 tbs caster sugar
  1. Bring the cream and milk to the boil in a non stick saucepan.
  2. Beat the egg yolks, cornflour and sugar together in a bowl, then gradually whisk in the hot milk and cream.
  3. Return the mixture to the pan and cook over a low heat, stirring constantly for about 10 minutes.  The mixture should be thick enough to coat the back of the spoon.  Do not let it boil or it may curdle
  4. Transfer to a bowl and leave to cool.
Fruit topping:
  • 825g can of tropical fruit salad mix in juice or syrup
  • 1 tbs of powdered gelatin
  1. Place the fruit mix into a mixing bowl and sprinkle the gelatin on top
  2. Let the gelatin sit for a minute or two then mix.
  3. Place in the microwave for 30 seconds to 1 minute to melt the gelatin.
  4. Set aside to cool a little.
To assemble the cake:
  1. Place the sponge cake in the cake tin you original baked it in so it’s the exact size.
  2. If the cake is taller than the tin, trim off a couple of centimetres off the top.
  3. Carefully pour the cooled custard over the cake.  Smooth with a spoon.
  4. Spoon the fruit mixture on top.
  5. Refrigerate for at least two hours or until the topping has set.

Bon Appetite,

Cherrie

 

 

Cooking the books: Momofuku

So, this round of Cooking The Books lunch was Momofuku. The usual group of food bloggers turned up to lunch at the Cooking Space with their dishes in tow. In some case, their dish came in several bags.

Momofuku is the brain child of David Chang, a much celebrated , Michelin Starred Chef.  He has many restaurants and cafes branding the Momofuku name in New York.  Penny chose this book as it was definitely a challenge to cook from. Very different to the one we chose last time. I’m glad this book was chosen as it stretched my culinary skills, though I wasn’t completely happy at the time of cooking.  It was kinda stressful, actually.

Shellie and I teamed up to tackle two desserts. The Fried apple pie and Cereal milk. As we were the only ones providing dessert for the lunch, the pressure was on. Both desserts were about 4 pages each and included ingredients both Shellie and I have never heard of.  Thanks to twitter and google, we manage to get all the ingredients together and we accomplished what we thought was nearly impossible.

We needed  to be organised. Shellie started some components of the dish almost a week before hand and I made the apple pie filling a couple days before. The day before the lunch, Shellie came over and we tackled most of the components so we didn’t have to do much on the day.

 Even Deanna helped out by crunching the corn flakes.

On the day of the feast, everyone brought along their dishes and it all looked and tasted fantastic. Some recipes in the book were complicated while others were easier but consisted of a lot of ingredients.  I think even though some people had some initial problems with their dish of chose, we were all generally happy with how all the dishes turned out.

Take a look at what everyone cooked for the lunch.

Agnes made the infamous Momofuku pork buns

Kat made Marinated hanger steak Ssam witth red kimchi puree and ginger and spring onion sauce

Kat also made brussel sprouts with kimchi and bacon

April made Pork sausage, lemongrass Ssam, grilled with daikon, carrot, herbs and fish sauce vinaigrette

I-Hua and Aaron made roasted rice cakes and pork belly Ssam with mustard seed sauce

I-Hua and Aaron also made Momofuku Ramen

Penny made brick chicken

Thanh made Pan roasted Dry-Aged Rib-eye

After meat filled lunch, we managed to squeeze a little dessert in.

Penny also made blueberry and cream cookies

Cereal Milk with Avocado puree, Chocolate-Hazelnut thing

and Caramelized Cornflakes

Shellie and I decided to serve the cereal milk first as it only need to be assembled and plated. There were mixed reactions to this dish as there were a lot of components and some people didn’t like all of it.  I think the avocado threw some people off and didn’t know if it actually goes with the rest of the dish. Personally, I didn’t mind the cereal milk and the crunchy cornflakes.

Fried Apple Pie with Cinnamon Dust, Miso Butterscotch

and Soured Cream Ice Cream

For our apple pie, we had to deep fry the frozen apple pies. I was really nervous about it as there were holes in the pastry and the thought of deep frying was terrifying.  In the end, it turn out well though I think we may have put too much filling as it was bursting out of the pastry.  The taste was fantastic.  I think I will try this again without all the other components.

As usual, we all  ate too much.  I think we chant that after every lunch we have but why have a feast if we don’t eat till our belly’s burst?

Bon Appetite,

Cherrie

Stars and Moon Bento Cuteness

Oh Dear….  what have I got myself into? Another blogging challenge.  Well, if anything, it stretches my creativeness and and pushes my culinary skills. This time it’s all about bentos. Basically, a bento is a a packed lunch for taking away.

This challenge came about with twitter conversations with Jenni, Tracey, The Daily Spud, Elizabeth and Yuri.  We then brought it Sheri, our resident bento expert.  We aptly hash-tagged our bento related tweets #bentocuteness.  However, as the deadline drew near, new hash tags were being born like #halfassbento and #procrastibento.  For the roundup, please visit Yuri’s blog.

I had it all planned. I wanted to make Deanna’s lunch for Kindergrten (pre-school).  And as usual, I ran of time.  I did make it and photograph it and Deanna did end up taking it to Kinder for her lunch. However, I ran out of time to post it as the deadline was the weekend it was Deanna’s 5th birthday.  But that’s another post.

I’ve never made a bento before so I had to do a little research.  There are so many beautiful bento boxes out there.

Here’s my version.  It’s called “Stars and Moons”

For the sandwiches, I used an empanada press, which I actually have never used to make empanadas but saw it one day, when I was cleaning the back of the cupboard.  Of course, the sandwich can be filled with whatever filling you like.  Deanna likes ham and cheese, so that’s what I put in it.  For a healthy lunch, I included sliced apples and mandarins.  I also like to add a vegetable so  I added carrots which I cut out into stars using a cookie cutter. I also added some cheese triangles.

It may not be the cutest bento box, but it was yummy and healthy.  The best part was that Deanna was excited to bring it to kinder and eat it for lunch because it was something different.

Bon Appetite,

Cherrie