Lardon My French: KCC

Showing posts with label KCC. Show all posts

Sunday, April 24, 2011

Traveling The Philippines & KCC Challenge: Diniguan & Pinakbet Pizza

I'm sitting here in my Lola's living room... the breeze of a swaying fan keeping me cool-ish on this hot and humid evening. I missed this, and uncomfortably endure the 94°F with a smile. I've been in the Philippines for about two weeks now, and finally have a moment to sit down and write a little something. I've seen, experienced, and EATEN so much already! My journal is exploding with random impressions, scribbled recipes, and spur-of-the-moment sentences. I can't imagine how much I will end up writing about this trip.

I'm starting off with the 4-day road trip I just took with my family. Thirteen-deep in one van. 12 hours of driving. Lots of pee breaks. Not to mention the 6 who followed in a second van, and lastly our cousin who took the overnight bus to meet up with everyone for only one day. Whew.

We drove from Manila to the Ilocos Norte region of the Philippines. It's where my "true roots" stem from, with Sarrat as my family's hometown. We passed by all of my Lola's properties in Sarrat, and even visited the now demolished lot (right across the street from the Marcos Museum) where my great grandfather's house once stood.

We had lunch above the river where my mom, aunt, and uncles used to play in and bathe when they were younger.

Munching on Filipino empanadas and tupig - an Ilocano rice cake made by cooking a mixture of glutinous rice, buko (young coconut), coconut milk, and sugar inside a banana leaf - we beat the blazing heat by relaxing in the coolness of the flowing river.

One of the stops along our 12-hour road trip up to Ilocos Norte was in Paoay. I'm skipping to this point in my Philippine travels because it ties in perfectly with this month's Kulinarya Cooking Club theme. One of the main attractions of Paoay is Paoay Church, an over 300 year old, virtually impenetrable mass of brick and coral. Listed as a UNESCO World Heritage Site, this church boasts nearly 2-meter thick stone walls and 24 massive buttresses that classify its architectural style as "Earthquake Baroque". Seriously, this thing is solid.

This month's KCC Challenge is brought to us by Lala at This Little Piggy, and April's theme is: DECADENCE. A few words immediately come to mind: over-indulgent, luxurious, gluttonous. Filipino food has been widely categorized by Western cultures as a cuisine rich in meat and rice. While there certainly hasn’t been a lack of meat and rice during my past two weeks here, there has been a wide abundance of vegetables and fruits.

To give a glimpse into both sides of the Filipino health spectrum, I give you something good and something bad, but dually decadent. Across the street from Paoay church was Herencia Café, where our herd of 20 hungry road-trippers stopped to have some dinner. The house specialty: Pinakbet Pizza.

Since my last KCC post just-so-happened to be pinakbet – this was a perfect dish to up the ante and take it to the next level. Between 7 cousins we ordered two pinakbet pizzas.

The pizza was better than we all imagined. Green beans, eggplant, okra, and tomatoes all cooked until shriveled and then piled atop a thin crispy crust and smothered with cheese.

To balance out all the “healthiness” we also ordered another over-the-top specialty, Diniguan Pizza. Diniguan is traditional Filipino dish made by stewing pig parts in it’s own blood. It may sound a little, um, how should I put it… - different - to many, and trust me, even my aunt (who is American) loved it… until we told her exactly what it was. Oops. Hehe.

The diniguan pizza was just damn naughty. A thick layer of pig’s blood was slathered over the crispy crust, topped with the stewed pork bits, melted cheese, and a healthy (haha) sprinkling of chicharonnes (crispy pork skin). I got weak in the knees before I even took a bite. I think we all went a little nuts. Everyone at the table with a camera started snapping away as if we were the paparazzi.

Final verdict? We all agreed; the pinakbet pizza was much tastier than the diniguan pizza, but both rightfully earned their spot in the decadence category.

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

Sunday, March 20, 2011

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:

Monday, February 28, 2011

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.

Sunday, January 23, 2011

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.