Recipe #57: CHURROS CON CHOCOLATE

Churros con Chocolate Recipe

Did you know that we have a thriving chocolate industry in the Philippines? In fact, we can go head to head with other top producing countries in the world. Several international candy brands even source their chocolates here in the Philippines. I wouldn’t be surprised if I find Wonka’s chocolate factory around the corner. 🙂

Speaking of which, thank you to Cacao Culture Farms for providing me with their wonderful chocolate products. I love good quality chocolates and theirs did not fall short of my expectations. Also, let’s support local products and farmers. A prosperous local farming industry results to high-quality produce at a lower cost. So, if you can, shop at your local farmers’ market or palengke instead of large supermarkets, and buy local produce instead of the imported ones.

Continue Reading

Recipe #50: MACAPUNO LECHE FLAN

It’s my 50th recipe! Wouldn’t it be awesome to celebrate it with my favorite Filipino dessert—Leche Flan! 🙂

Christmas is also a time of indulgence, and there’s probably no dessert more indulgent than the leche flan. Although it’s made from simple, everyday ingredients, I think leche flan is the most decadent local desserts, bar none. It’s simple and delicate, yet rich and addicting!

Macapuno Leche Flan

In case you’re not familiar, macapuno is a sweetened coconut preserve while leche flan (literally milk flan) is akin to crème caramel or caramel pudding which has so many versions all over the world. Interestingly, both macapuno and leche flan are key ingredients in making another popular Pinoy dessert—halo-halo. I’m topping our leche flan with sweet strings of macapuno because it adds a sweet bite to the otherwise plain flan.

In the Philippines, leche flan is typically made from egg yolks (lots of it!) and condensed milk. Either whole milk, evaporated milk, or cream is added to tone down the sweetness and boost the creaminess. It can be cooked with only three ingredients, but a few drops of vanilla extract and dayap (lime) zest can be added to enhance the flavor.

Beware, weight watchers! This dessert is practically made from sugar and milk, so just imagine its calorie content. But hey, an occasional bite or two would be fine, I suppose. 🙂

Macapuno Leche Flan

In this recipe, I replaced evaporated milk with coconut cream or kakang gata as it complements our macapuno sweets. Surprisingly, the flan itself once cooked does not have any distinct coconut taste, but its texture is so much creamier compared to using evaporated milk or regular milk.

I also cut down the number of egg yolks to six. Normally, a single batch needs about 10 to 12 egg yolks, but I think it’s a tad too much, not to mention, costly. Well, guess what, I tried it with six—no negative effect on the taste or quality!

Leche flan is normally steamed, but baking is also a popular option. I personally prefer baking as it gradually reduces the moisture content of the flan which results in a denser, firmer texture.

Of course, to make my life easier, I’m using my new Breville Smart Oven. It has user-friendly features and preset functions which any kitchen novice can follow. Plus, I don’t have to worry about overcooking because it has an auto shut-off timer.

Seriously, you must try this recipe! Watch and grab the recipe below:

Continue Reading

Recipe #49: CRISPY PORK BELLY ROAST

I finally got a new oven! And it’s not just any oven, it’s the Breville Smart Oven!

YAYAY! I’m so excited!

I couldn’t be any happier since I got my hands on this gorgeous gadget. God knows how long I’ve been wanting to buy a new oven as I’ve been itching to learn how to bake. Yes, I’ve baked cookies and pasta before, but I’ve never really taken serious time to explore more intricate baked goodies. This means more exciting recipes ahead, so brace yourselves! 🙂

The Breville Smart Oven is a serious must have if you love baking, but I’ll tell you more about it some time next week. For now, let me share with you this delicious pork dish, which is absolutely one of my favorites in my Asian trips.

My Crispy Pork Belly Roast recipe is actually inspired by a popular Chinese pork belly dish that is usually served in the streets and restaurants all over Asia. I’ve tried so many variations of this dish, which is sometimes served with rice or stir-fried noodles. Many times, pork belly is deep fried to a perfect crisp. But today, we will roast it in the oven.

Crispy Pork Belly Roast

The original Chinese recipe uses five-spice powder, but I replaced it with garlic powder and paprika for some Filipino touch (I personally love the aromatic flavor of five-spice, but some people may not like it).

Hey, use any kind of spice that you like! However, the trick to turning the skin into cracklings is by making sure that it’s free from moisture. Score (or prick) the skin so that the vinegar will be absorbed which will make it ‘pop.’

Continue Reading
1 2 3 8