Tocino del Cielo

I kept my mom's letter to me when I was in the States and craving for home made holiday treat. Tomorrow, I'll get to share that at the Salcedo Market :-)

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Pette Jorolan to me

show details 6/27/06

TOCINO DEL CIELO

3 C Sugar

1/3 C butter

3/4 C water

16 eggyolks

lemon rind (optional)

Caramelize 1 cup sugar over medium heat until melted. Line bottom of desired molds. Butter the side of the molds.

Boil 2 cups of sugar w/ the 3/4 cup water until it spins a thread. This makes the syrup. Cool for 2 mins. Pour over the lightly beaten eggyolks. Mis well and then add the soften butter. Strain and pour on molds. Cook tocino in bain marie for 15 to 30 minutes depending on the molds that you use. When firm, then they are done.

You can either steam or bain marie in the oven at 300 degrees F.

will write more next time. so many things to do pa. keep in touch always.

mama

p.s.

God bless you always and cover you with His mantle of protection. Love you

Arroz Valenciana

It's been quite sometime since I cooked with our cooks at Everybody's Cafe, there's so much to learn from them. I had the opportunity to make Arroz Valenciana today, the right way ;) I remember making this when I was living in the US and using substitutes left and right.

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Arroz Valenciana (Bringhe)

Ingredients:

1 T cooking oil

5 cloves of garlic

1 medium onion

1 chicken cut into 8 pieces

4 pieces balunbalunan cut into quarters (cooked)

2 T margarine (or butter)

1 medium carrot

1 red bell pepper

6 cups / coconut cream

2 cups water

1 kilo of malagkit rice

1 cup of luyang dilaw juice

1 T patis

1 T salt

Method:

1. Saute garlic and onions in oil until onions are transparent. Do not brown the garlic, it gets bitter.
2. Add cooked balunbalunan and chicken cutlets
3. Add margarine and sauté till the chicken is about to turn brown
4. Add half of the carrots and half of the bell peppers, reserve the rest for topping / garnishing
5. Add the rice, just like in a risotto and sauté it in the oil.
6. Add the juice of luyang dilaw about a tablespoon at a time, too much will make the mixture bitter or too green, too little will make it pale and bland so do this in increments
7. Add the coconut milk and check seasoning. And add about 1 T patis or 1 T salt. Again, you may do this increments to make sure it’s seasoned just right.
8. Stir the mixture in the pot / paellera or ‘kawa’ every now and then to make sure it does not stick to the bottom.
9. Bringhe may be finished in the same pot, after mixing it till it’s almost dry (rice and coconut milk incorporated, cover it with banana leaves and allow it to steam. You may do this when you’re cooking in a paellera or kawa (big kawali).
10. You may opt to transfer it in a deeper pot lined with banana leaves then garnish with the left over carrots and bell peppers then cover with a couple more banana leaves and allow it to steam for about 15-20 minutes till the rice is fully cooked.

For presentation, you may transfer this on a bilao or a nice big platter for sharing. Or you may keep it on the paellera. I like that more because I like the tutong at the bottom.

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Davao Chevre at 101

I have to thank Monica for treating me to 101 at Enderun Colleges. We met to discuss my program for Little Chef's school I wish I wasn't as busy with everything else so I can dedicate more time teaching kids about food.

Food is my passion. Practically anything about food turns me on. Teaching kids gives me the opportunity to share my knowledge on food from choosing what to eat and how to cook as early as possible. It's my joy to see little kids confidently working in the kitchen, just as I was exposed when I was little.

The Little Chef's School at Enderun is something I really look forward to doing every summer! I have to thank Chef See for giving me the opportunity to work with Enderun Extension, Ann and Monica for making it possible, and Ana Galang for introducing me to the Enderun community. Oh and of course, one of my favorite persons to eat, Erika Tatad for hooking me up with the gig!

*I really enjoyed the Goat Cheese Tart. The Davao Chevre played very well with the tangy tomato sauce, and the peppery arugula that's subtly dressed with lemon and olive oil. Simple. I like it!

**Photo by Cyrene de la Rosa

A Reminder To Write

Thanks for reminding me to write, Alexei!

Now that you reminded me about my blog, I realized how much I wrote while I was away. I was writing more to document and share my life abroad with my family here... not exactly to WRITE WRITE for the exercise of it.

But I really appreciate you appreciating my writing. And for that, I'll start writing again. I guess this time, it's to share my life for friends and family I left abroad.

I mean, come to think of it, there's so much to share here: the food, my friends and family and how much we eat, the places I get to visit, the craziness of my day-to-day life at work or simply the marvel I find in the mundane (as you put it!)

Come home soon!