I have the pleasure of hosting Kulinarya Cooking Club’s February challenge with Marni of Kensington Kitchen. February is the love month of the year and what better way to celebrate February than to reminisce about once first love. We asked our fellow KCC to prepare a dish that would make one recall our first love.
ohhh first love…Growing up I didn’t have any clear idea on what love really is. Back then love for me would be that cute stares across the table or that one nice gesture out of the blue. That happy feeling would last a day or two with numerous diary entries of what could happen tomorrow. Love is a fairy tale, I’m the princess waiting for my prince charming to rescue me from all the hardships and pain.
I had my first heartbreak at 5 years old when I lost the one man in my life who gave me everything, my Papa. Since then I protected my heart but then some days I failed and met plenty of prince along the way who at the end changed into frogs.
One prince came by surprise, the day I met him bought tears and an overwhelming joy in my heart. He erased all the pain I had in the past. I knew then the moment I laid my eyes on him that this was what really love is. The one boy I know I would love forever.
Let me share to you the first kakanin merienda (Filipino snack) I prepared for V – Cassava Cake with Custard Topping.
When I asked our Manang to teach me how to prepare this kakanin she kept on reminding me to clean the shredded cassava to take the “poison” out. I’m not sure if there is any truth to what our Manang said but just to be sure I brushed the root crop, peeled making sure that no bark is left on it and finally soak it in cold water and squeezed out the liquid. One friend told me though that his mom no longer soak and squeeze the cassava juice.
I got this recipe from Ate Agnes, a Mommy also base here in Dubai.
Cassava Cake with Custard Topping
2 cups Cassava, grated
3/4 cup Evaporated Milk
1 cup Sugar
1/4 cup Condensed Milk
1/2 cup Coconut Milk
1/4 cup Butter, melted
Grated Cheese for additional topping
1 cup reserved Cassava cake mixture
1/4 cup Condensed Milk
Preheat oven 180C.
In a large bowl combine grated cassava, eggs, sugar, evaporated milk, condensed milk, coconut milk and melted butter mix well.
*Strain 1 cup of the liquid for the topping.
Pour the remaining mixture to the prepared pan and bake for about 30 minutes till the sides are brown.
Cook reserve liquid mixed with condensed milk over medium heat till thick. Pour over the cook Cassava Cake and sprinkle some grated cheese on top and broil till the top becomes brown.
Fellow KCC members sharing a yummy dish for February:
Pork Sisig by The Peach Kitchen
Biko by My Twisted Recipes
Aphrodite’s Baked Oysters by Chef by Day
Shrimp and Tofu Lumpia Sariwa by Pinay in Texas
Arroz ala Cubana by Jun Blog
Tiramisu Sandwich by Oggi
Lechon Manok by Adoras Box
Avocado-Calamansi Sorbet by Sassy Chef
Fruit Compte ala Jacques Pepin by Skip to Malou
Chilli Crab by Reel and Grill
Pork Menudo by Senorita Sisa
Lomi by My Expat Mommy
Longganisa Pandesal Pizza by I love Sisig