All posts filed under: What to eat Mom?

Ginataang Mais (Corn and Sticky Rice Pudding with Coconut Milk)

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This year I found several Pinoy food bloggers around the world which led me to a group called Kulinarya Cooking Club which aims to promote Filipino Food. This month’s theme hosted by Adora from Adora’s Box and Diona from Tita Flips is “White Food.” For my first Kulinarya entry I chose something that I haven’t prepared before and a dessert that I’ve craved since last month – Ginataang Mais. Ginataan means food cooked with gata (coconut milk) which is extracted from grated coconut milk mix with warm water. You will find various Filipino desserts made with coconut milk ginataang bilo-bilo, ginataan halo-halo, Bicol express, and adobo sa gata to name a few. This dish suits the bed weather Manila is experiencing right now because of Bagyong Egay. Ginataang Mais is best eaten warm. Ginataang Mais (Corn and Sticky Rice Pudding with Coconut Milk) Ingredients: 1 cup    glutinous rice 4 cups  water 1 can    whole corn kernel, 150 fl.oz. 1 can    coconut milk, 14 fl.oz or 3 cups fresh coconut milk 1 can   …

Emirati Recipe: Lamb Makhtoum

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Ginger over at gingerAndscotch started a cooking local project you can read more about it here. A fabulous idea right! What better way to appreciate the culture where we live if we don’t at least try their dish. If I can’t speak Arabic might as well learn to cook local dish. Even before being part of FIA I have been reading Emiratican Kitchen and have bookmarked her recipe for Chicken Makhtoum. She noted on her post that lamb would be a delicious substitute to chicken. When I told C that we’re having a local dish for dinner he immediately inquired if I prepared an emergency backup meal in case they won’t like it. Nope I don’t have any backup and they can order take out. I already know that Little V liked the lamb dish because he was beside me all the time tasting and checking if it’s yummy or not. He liked it so much that asked for rice and sauce for snack. Recipe Source: Emiratican Kitchen Ya Salam Cooking Emirati Recipe: Lamb Makhtoum …

Palitaw: Ube Coconut Rice Balls

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I’ve been reading friends status on how delicious mochi balls are. Which started my craving for some but couldn’t find any here. Take a look how Food Librarian made some mochi balls here. Yumyum!I think mochi balls are quite similar to a favorite Kakanin called Palitaw only shaped like a ball with some filling. I had some glutinous rice flour and ube haleya and decided to make some for our merienda (snack). WhenAdoboMetFeijoada made some using Sweet Purple Potato here. Palitaw: Ube Coconut Rice Balls 2 cups glutinous rice flour1 cup lukewarm water1 cup coconut flakesube haleyaBefore preparing rice balls, boil some water on a medium saucepan. Stir half cup of water on your glutinous rice flour adding a little bit more of water from the remaining half cup till dough comes together. Firm but pliable. Flatten a tablespoon of dough into a circle then fill with ube haleya. Gather sides and pinch to seal. Slowly roll between your palms to make a ball.Drop a few ball in our boiling water. After a minute or two rice balls …

FIA Recipes: Mango Japanese Cheesecake

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FIA (famished in Arabia) is a group of food bloggers, you can find links to their blogs by clicking on FIA tab. Visiting each site has become a morning ritual and it’s kinda good and bad for me – I end up hungry after each visit  and my list of recipes to try has piled up. With a whole lot of recipes to try it’ll be a waste if they only end up printed and not created at all. That’s why I decided to try at least 1 recipe a month from FIA. Summer = Mangoes! We went to Sharjah Market last weekend and bought a kilo of Mangoes from India and the guy insisted that “mangoes from India are the best madam” (I beg to disagree our Philippine Mango is the best!) I didn’t argue with the guy since I don’t have any Pinoy Mango with me for us to compare. I love mangoes be it green or yellow. It does not matter where it came from I just love them! I eat them as nature …

My first #BakeFestDXB

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Friday 11am with cupcake caddies on hand we headed to Wild Peeta at World Trade Center for  #BakeFestDXB organized by @theregos.  Our kitchen was able to produce three kinds of cup cake: Lemon Meringue, Ube Haleya (Purple Yam), and Coconut Pandan.  I was calm two weeks before the event after a few sleep it was the #BakeFestDXB week! Sleep was not my friend, I was overly excited and scared. It’s my first time to bake something to be displayed.  Half of Wild Peeta was filled with sweet goodies from a community of bakers who blogs and tweets as well.  Our day was filled with sweet goodness from talented bakers – cakes, cookies, truffles, cup cakes, and pies. It was not only us adults who enjoyed the day the kids too. Little V found a new friend in Wee Scotch (Ginger’s little one). He was so proud of himself telling his dad and I that he took good care of the baby and that wee scotch was his new friend.  I think selling our sweets was …

Baked Lechon

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When C got his job offer to Qatar one of the question was is pork sold there? Nope it’s not. And when we all move to Dubai that question pop up once again. Yes it is available in selected stores here.  I think one food/dish that’s included on the list of things we miss back home is Lechon (Suckling Pig). Did you know that the Philippines is #1 on Anthony Bourdain’s Hierarchy of Pork List? Imagine our hunger after watching the shows feature of our home country at 11pm. That led me to prepare our very own version of lechon away from home. Pork belly is boiled with different spices and then baked for 3 hours to achieve that crunch that sends us back home. Little V easily proclaims this crunchy as his favorite! I can put him on the table with a cup of steamed rice, Mang Tomas Lechon sauce and the crunchy pork skin happily praising me “this is yummy mommy. V’s favorite.” To prepare bake lechon: boil pork belly with 2 laurel …

Delivered: Bag & Shoe Cake

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I accepted a cake challenge for a friends birthday with a red and black color theme. G had a particular cake design in mind-a red shoe and red bag with some black outline on top of a carrot cake. With two weeks to prepare I searched net and found lots of help watching youtube and blog tutorials on how to carve a bag cake and shape a shoe. PinkCakeBox tutorial on high-heel shoe and ChefGRFX bag tutorial helped me to complete the cake as well as the lovely cakers over at CakeCentral.  A week before my deadline I made some practice cake and shoe using a homemade fondant . First I had a hard time with my usual fondant recipe it just won’t hold it’s shape, after I cover the cake I see holes on the side of the bag it seem that the fondant was melting. As the deadline came closer and my warm hands and fondant wont just work together I decided to buy a ready rolled fondant and gumpaste mix at Tavola.  Another challenge was to keep …