KCC Challenge: Pinakbet

This month's KCC challenge is brought to us by Erika @ The Ivory Hut, and to embrace the beginning of Spring, this month's theme is: Vegetables.

This was a bit of a tough one for me. Growing, up I was quite the picky eater. On our trips to the Philippines, one of the first things my mom would have to do would be to buy cereal and milk for me and my brother for breakfast. When going to a Chinese restaurant, I would ONLY eat egg drop soup. I didn't like veggies. I didn't like to try new things.

All of the Filipino dishes that I've grown up loving were either meat, sweet, or starch-based... so I had to consult my mom for this challenge. She threw a couple of ideas in the air... but the one that stuck out most was Pinakbet. Pinakbet is a dish that originates from my mom's hometown in Ilocos Norte. It's a melange of vegetables; tomatoes, onions, bitter melon, okra, green beans, all cooked with garlic, ginger, and bagoong (shrimp paste) until shriveled. It's one of my mom's staple recipes... a dish that she either cooks, or brings home from the Filipino store.

I never wanted to try it because of one ingredient; bitter melon. It is a vegetable that even makes my dad, one of the most adventurous eaters I know, cringe. So if he didn't like it, how could I, a picky 10-or-so year old, have had even the slightest urge to try it?

Now that I'm much older, I'm quite the opposite. I would much rather spend the time to make really delicious scrambled eggs for breakfast than pour myself a bowl of Lucky Charms. When going to a Chinese restaurant, I won't even waste my time on egg drop soup... I go directly for the Peking Duck (or something just as yummy). And I love veggies. I love to try new things.

So this is kind of my ode to how I've changed. It's a dish I've grown up with, but never ate. It's always been around, and now I am finally old enough to appreciate it... and it just so happens (as my mom just told me) that it was my Lolo's favorite dish.

Pinakbet

2 tablespoons vegetable oil
250g pork belly, cut into bite-sized pieces
1 yellow onion, diced
4 cloves of garlic, minced
1/2 tablespoon of ginger, minced
3 coeur de boeuf tomatoes (beefsteak tomatoes), diced
2 tablespoons shrimp paste
3/4 cup boiling water
1 ampalayá, or bitter melon, seeds removed and cut into bite-sized pieces
8 okra, tops and bottoms cut off, and cut into bite-sized pieces
150g haricots verts (green beans), tips removed
1 eggplant, diced
salt and pepper, to taste


In a large heavy-bottom pot, heat oil over medium-high heat and fry the pork until browned. Once browned, remove the pork and set aside.

In the same pot, saute garlic, onion, ginger and tomatoes until softened, about 10 minutes.

In a small saucepan, boil water and add shrimp paste. Stir until dissolved.

Add the pork back into the pot of tomatoes, onions and garlic, and add the shrimp paste/water. Bring to a boil and simmer for 10 minutes.

Add in the rest of the vegetables and cook until the vegetables are done, about 15 minutes.

Salt and pepper to taste. Serve with plain rice. Serves 4-6.

Kulinarya Cooking Club Members:

Kath – http://www.acupcakeortwo.com/
Trisha – http://sugarlace.com/
Trissa – http://trissalicious.com/
Olive – http://www.latestrecipes.net/
Caroline – http://whenadobometfeijoada.blogspot.com/
Ninette – http://bigboldbeautifulfood.blogspot.com/
Peach- http://www.thepeachkitchen.com/
Althea- http://www.busogsarap.com/
Asha – http://forkspoonnknife.blogspot.com/
Malou – http://www.skiptomalou.net/
Cherrie – http://www.sweetcherriepie.com
Acdee – http://acdee.blogspot.com/
Valerie – http://www.acanadianfoodie.com/
Sheryl – http://crispywaffle.com/
Divina – http://www.sense-serendipity.com/
Anna – http://www.anniesfoodjournal.blogspot.com/
Dahlia – http://www.energychef.blogspot.com/
Joy – http://joyjoycreativeoutlet.blogspot.com/
Maribel – http://www.foodgeek.webs.com/
Tressa
Jen – http://www.jen-at-work.blogspot.com/
Pia – http://bisayajudkaayo.blogspot.com/
Malaka – http://thegrandinternational.com.
Mimi – http://lapinchecocinera.blogspot.com
Erika – http://ivoryhut.com/
Kat – http://twitter.com/alanokat
Lala – http://thislittlepiggywenttothemarket.blogspot.com/
Selfie – http://eats.sefiebee.com/
Connie Veneracion - http://homecookingrocks.com/
Oggi - http://oggi-icandothat.blogspot.com/
Katrina - http://lardonmyfrench.blogspot.com/
Rochelle Ryan - http://www.whydiss.blogspot.com/
Marica – http://cuppycreme.blogspot.com
Diona – http://titaflips.blogspot.com/
Rowena - http://saraplicious.blogspot.com
Theodore – http://chefbyday.wordpress.com/
Gianna – http://the-empty-fridge.blogspot.com/
Mireille – http://dirtyicecreaminyourlunchbox.blogspot.com/
Marishka – http://rishka.multiply.com/
Annapet – http://moonglowgardens.wordpress.com/
Boyet – http://reelandgrill.blogspot.com/
Adora – http://adorasbox.net
Yaz – http://whoatemytomato.wordpress.com
Marvin – http://www.eatmarvin.com

KCC Challenge: Salabat (Filipino Ginger Brew)

I'm feeling a little bittersweet today. Here I am on the last leg of February with this month's Kulinarya Cooking Club Challenge. Brought to us by Pia from Inato Lang Filipino Cuisine and More, this month's theme is to create a February-Valentine's-Aphrodisiac Filipino recipe. I've known this whole month what I was going to make. Before I left to come to Paris, I scanned a bunch of Filipino recipes from my mom's favorite cookbooks. After browsing through the recipes, I came across Salabat, a Filipino Ginger Brew. It's a seductive infusion of spicy fresh ginger and sweet brown sugar. I've never actually had this drink before, but ginger + brown sugar? Sounds good to me. Ginger is an aphrodisiac, right? I think so.

Now, I'm not one to post a recipe without at least giving a little backdrop to set the scene, but today, I just am not channeling the aphrodisiac vibe. 

My Valentine's Day was sweet, and just what I wanted; no fuss, just some quality huggle-time with my man. But for the rest of the month, I've been struggling - pretty unsuccessfully - with some serious winter blues. I won't go into detail, but I'll just say that being born and raised in sunny-all-the-time Florida doesn't prepare you - in any way, shape, or form - for a long, cold, gray winter in Paris. I've been trying to stay afloat by eating more healthily, testing my hand (and mouth) at bright, vitamin C-boosting recipes like my Blood Orange and Green Olive Tartines and Blood Orange, Fennel, & Rouget en Papillote. I think I saw the sun a total of 2 days this month, in which I made a serious effort to soak up as much vitamin D as I possibly could. It didn't help much.

And on top of it all, I've been sick these past three days. I've been able to fly by most of the winter without the catching the inevitable flu, but seems as my luck has caught up with me. So, being sick + winter blues = me going a little cuckoo. Yesterday was the accumulation of it all, and whatever emotions that had been brewing in my brain all winter had finally reached the boiling point and exploded onto Quentin. Sorry, babe... but I think I'm a little bit better now. 

The weather forecast for this week shows more suns than clouds, so I'm optimistic. I'm continuing to remedy myself with lots of water, rest, and this little brew that not only soothes my throat, but also lifts my spirits. 

... and if you're not sick, this might lift a little more than just your spirit... *wink* *wink*

Salabat (Filipino Ginger Brew)

1 tablespoon freshly grated ginger

1 tablespoon dark brown sugar

1 cup of water

Using an electric kettle or small saucepan, heat water until boiling. Pour into a mug and add brown sugar. Stir until completely dissolved.

Place the grated ginger inside a tea infuser or tea strainer, and steep in the mug for 10-15 minutes.

Serve hot. Makes one serving.

KCC Challenge: Champorado

For those of you who haven't read my Chocolate Polvoron post, I suppose I'll need to give you a little explanation as to the title of this blog entry.

A few months ago, I stumbled upon the Kulinarya Cooking Club - hence, the "KCC".  It was started by a group of Filipino foodies living in Sydney, who were passionate about the Filipino culture and cuisine. Since then, the group has expanded outside of Australia, and now has members from all over the world (one of them being me). Each month KCC showcases a new dish along with our family recipes. By sharing these recipes, we hope you find the same passion and love for Filipino food as we do.

This month, it was Jen (from Jen at Work), Maribel (from FoodGeek's Diary), and Tressa's turn to choose a theme/challenge. Here's the challenge they came up with for this month:

"What Filipino dish (savory or sweet) would you like to have on your birthday?"

This challenge was a bit of a no-brainer for me. I only had to narrow it down between 3 dishes; Chicken Adobo, Pancit Palabok, and Champorado. I already posted my Chicken Adobo recipe, so that narrowed it down to two. I didn't have all the ingredients for Pancit Palabok, an intensely flavored noodle dish with garlic, crab, fish sauce, shrimp, hard boiled egg, green onions, chicharon, calamansi (ha... just to name a few ingredients)... so that I'll save for another day. This worked out in my favor, since Champorado, Filipino chocolate rice pudding, was the most "Birthday-esque" anyways. (you know, since there's chocolate in it).. so Champorado it is!

If today were really my birthday, this would be my birthday breakfast. Champorado is Filipino chocolate rice pudding/porridge, made with glutinous, or "sticky" rice, sugar, cocoa powder, and vanilla. It's eaten similarly to the way you eat oatmeal, with a little milk or cream (or even sweetened condensed milk) swirled on top.

Now, for my past roomates and family members, you either already know or have been subject to my slight obsession with Champorado. Usually, it comes in pre-measured packets, and all you have to do is add water and cook it until it's ready. So simple. So dangerous. I would sometimes find myself making a huge batch, and then would eventually have to force it on my friends and roommates so I didn't have to eat it all (not that I didn't want to... hehe). Every time my Lola came to the States to visit, I would beg her to pack a few packets of Champorado mix in her suitcase for me.

*I actually still have one packet (which I brought with me from the States) just in case I had the sudden "Champorado" craving. *

But, since I'm likely to not be able to find those lovely little Champorado packets anywhere here in Paris, I placed my "emergency" packet back in the cabinet (until I really need it) and learned to make it from scratch. I searched a few websites to get an idea of how to make it, and then adapted it to my own taste. Turns out, making Champorado from scratch makes for a much creamier, more chocolate-y and velvety texture... much richer than the pre-measured packets... I'm not hating on the packets though... I still love them! 

Champorado

1 cup glutinous or sweet rice
3 cups water
1/3 cup unsweetened cocoa powder
1/2 cup granulated sugar
1/2 teaspoon vanilla extract 

pinch of salt

Add rice and water to a medium sized saucepan and bring to a boil. Once boiling, turn the heat down and simmer until the rice is fully cooked, stirring occasionally so the rice doesn't stick to the bottom of the saucepan.

Once the rice is fully cooked, add the cocoa powder, sugar, and vanilla, pinch of salt, and stir to combine.

Serve hot or cold... with milk, cream, or sweetened condensed milk drizzled over top. Serves 4-6.



Kulinarya Cooking Club Members:

Kath – http://www.acupcakeortwo.com/
Trisha – http://sugarlace.com/
Trissa – http://trissalicious.com/
Olive – http://www.latestrecipes.net/
Caroline – http://whenadobometfeijoada.blogspot.com/
Ninette – http://bigboldbeautifulfood.blogspot.com/
Peach- http://www.thepeachkitchen.com/
Althea- http://www.busogsarap.com/
Asha – http://forkspoonnknife.blogspot.com/
Malou – http://www.skiptomalou.net/
Cherrie – http://www.sweetcherriepie.com
Acdee – http://acdee.blogspot.com/
Valerie – http://www.acanadianfoodie.com/
Sheryl – http://crispywaffle.com/
Divina – http://www.sense-serendipity.com/
Anna – http://www.anniesfoodjournal.blogspot.com/
Dahlia – http://www.energychef.blogspot.com/
Joy – http://joyjoycreativeoutlet.blogspot.com/
Maribel – http://www.foodgeek.webs.com/
Tressa
Jen – http://www.jen-at-work.blogspot.com/
Pia – http://bisayajudkaayo.blogspot.com/
Malaka – http://thegrandinternational.com.
Mimi – http://lapinchecocinera.blogspot.com
Erika – http://ivoryhut.com/
Kat – http://twitter.com/alanokat
Lala – http://thislittlepiggywenttothemarket.blogspot.com/
Selfie – http://eats.sefiebee.com/
Connie Veneracion - http://homecookingrocks.com/
Oggi - http://oggi-icandothat.blogspot.com/
Katrina - http://lardonmyfrench.blogspot.com/
Rochelle - http://www.whydiss.blogspot.com/
Marica – http://cuppycreme.blogspot.com
Diona – http://titaflips.blogspot.com/
Rowena - http://saraplicious.blogspot.com
Theodore – http://chefbyday.wordpress.com/
Gianna – http://the-empty-fridge.blogspot.com/
Mireille – http://dirtyicecreaminyourlunchbox.blogspot.com/
Marishka – http://rishka.multiply.com/
Annapet – http://moonglowgardens.wordpress.com/
Boyet – http://reelandgrill.blogspot.com/
Adora – http://adorasbox.net
Yaz – http://whoatemytomato.wordpress.com
Marvin – http://www.eatmarvin.com

Chocolate Polvoron

This year, I am making it one of my top goals to cook more Filipino food. Being a half-Filipino/half-American raised in the States, the only Filipino dish I really know how to cook by heart is Chicken Adobo. Sorry, Momma. This March, my Mom is planning a big trip to the Philippines for the whole family, so I figured I should start learning a thing or two about my other half's culture. Besides learning how to count to ten in Tagalog (I know, I'm such a bad Filipina), I'm focusing my energy on learning a bit about Filipino cuisine.

A few months ago, I stumbled upon the Kulinarya Cooking Club. It was started by a group of Filipino foodies living in Sydney, who were passionate about the Filipino culture and cuisine. Since then, the group has expanded outside of Australia, and now has members from all over the world (one of them being me). Each month KCC showcases a new dish along with our family recipes. By sharing these recipes, we hope you find the same passion and love for Filipino food as we do.

I'm a little late with December's KCC theme: Christmas Food Gifts. Whoops. I was so excited, because I knew exactly what I was planning to make. Polvoron, Filipino powdered milk candy. I even made them before Christmas, and put them in a box to harden in the freezer. But with all the hustle and bustle of work/holidays/parties/festivities, my blog froze a little bit as well. So this isn't technically my KCC post of the month, just another Filipino recipe to add to my repertoire.

I remember having boxes full of the little cellophane-wrapped polvoron in the freezer around Christmas time... which always seemed to disappear at the hands of my little brother. I didn't care too much for them when I was young, but as with many things I didn't like when I was a kid, I figured I'd test to see if polvoron made the switch. I was sure if I added cocoa powder to make them chocolate flavored, I wouldn't be disappointed.

Chocolate Polvoron

Adapted from Home Cooking Rocks!

1 cup flour
1 cup powdered milk
1/2 cup white sugar
4 teaspoons cocoa powder
3 ounces melted butter
a pinch of salt

In a small sauce pan or skillet, toast the flour over medium-low heat. Stir continuously to avoid burning. When the color of the flour turns beige, turn off the heat. 

Cool the flour for 10 minutes then sift it, with the pinch of salt, into a large mixing bowl. Sift the sugar and powdered milk together in another mixing bowl. Combine all the sifted ingredients and stir well. Pour in the melted butter. Mix well to combine.

*Traditionally, polvoron are pressed with a "polvoron mold", which can be difficult to find outside of the Philippines. Since I didn't have a "polvoron mold" I used bite-sized brownie mold.

Fill the molds with the flour/powdered milk/sugar/cocoa mixture. Press the mixture firmly into the molds using the back of a spoon, your fingers, or anything flat (I used a ring mold press). Release the polvoron and stack them in an airtight freezer container.

*I found it easier to release them from the silicone mold if I chill them in the freezer for an hour or so beforehand.*

Chill in the refrigerator or freezer for a few hours or until firm. Yields 24.

Once they are chilled, you can wrap them in pieces of cellophane paper. I figured I would be a little "greener" and just eat them straight from the container...

Filipino Chicken Adobo

Alright people, here is my first recipe post. It's not a classic French recipe like Coq Au Vin or Boeuf Bourguignon, but it is something that hits home more than anything else in the world. One of the few dishes that brings me right back to when I was young would have to be my mom's Adobo, a classic Filipino dish. Chicken cooked slowly in soy sauce, vinegar, garlic... oh, how I can remember that smell just from the thought of it. It makes you want to eat the whole house because it smells so good.

So simple, yet so comforting.

I'm mainly posting this recipe for my little brother, John(you better be reading this, Bubba!!!) so that he can start making it for himself. Now that he's moved out of our parent's house, he's learning that it's a little more difficult to work all day and still have enough energy to put a decent dinner on the table. Well Bubba, this recipe couldn't be any easier.

Filipino Chicken Adobo

Adapted from my Momma :)

1 whole chicken, cut up, bone-in and skin-on(usually I only use dark meat, mainly chicken thighs, but you can do either)
1/2 to 1 cup soy sauce
1/2 cup white vinegar
2-3 cloves of garlic, minced
2-3 bay leaves
1 teaspoon salt
1/2 teaspoon pepper
1-2 tablespoons of vegetable oil

Now, if you're in a rush, you could just throw all of the ingredients in a large pot(minus the vegetable oil), bring it to a boil, and then turn the heat down and simmer for about 45 minutes to an hour. I've adapted it a teeny tiny bit by searing the chicken, which I think adds a little more depth of flavor.

Heat oil in a large pot on medium-high. Sear the pieces of chicken, skin-side down, until browned, about 5 minutes. Once browned, add remaining ingredients and bring to a boil. Reduce heat to medium-low and simmer, covered, until chicken is fully cooked(and falling off the bone), about 45 minutes to an hour. Serve over rice.

Although I usually eat this just with rice, I wanted to make a more balanced recipe post... So, Bubba, get some veggies in there! The Adobo goes really well with Adobong Gulay, a Filipino eggplant dish.