Sunday, February 28, 2010

LECHE FLAN CHIFFON CAKE

LECHE FLAN CAKE WEDGE © BUSOG! SARAP! 2010

KULINARYA COOKING CLUB

 

Kulinarya’s theme for the of February 2010 is LECHE FLAN.

 

 

Almost in any Filipino occasion/party, Leche Flan is always served as a dessert.  It resembles closely to Crème Caramel but more richer in taste.  Main ingredients are sugar, eggs yolks, evaporated milk and condensed milk.  I remember my mother use to cook this with duck eggs as it produce a more silkier texture and deeper rich taste compare to chicken eggs.  Traditionally Leche flan are cook in “llaneras” (oblong shaped aluminium tins), caramel syrup first then the custard layer on top and then covered with a sheet of aluminium foil and secured with rubber band and then steamed.  Nowadays, you can use any baking pans or ramekins and cook them in water baths in the oven, like cooking crème caramel.

Thursday, February 25, 2010

Busog! Sarap! Adventures on making WAFFLE DOGS…

 waffle dogs© BUSOG! SARAP! 2010

Waffle Dogs are one of my favourite snacks in the Philippines when I was growing up.  When I was in 2nd year high school in La Consolacion, Caloocan, I buy this treats before I catch a jeepney to go home in Malabon.  Sometimes when I’m vacationing in Navotas, in the afternoon a neighbour across the road, would set up their portable cart and starts selling Waffle Cheese/Dogs and small serves of Nachos.  There were only hotdog or cheese or corn fillings in those days, but now this elongated waffles are being offered in different varieties as savoury or as a sweet snack/dessert.

Saturday, February 20, 2010

GINATAANG BILO-BILO OR HALO-HALO (Glutinous Rice Dumplings in Coconut Milk)

GINATAANG BILO-BILO 1© BUSOG! SARAP! 2010

Ginataang Bilo-Bilo or Halo-Halo (Glutinous Rice Dumplings in Coconut Milk) is usually served as a afternoon snack not as a dessert.  Best eaten freshly cooked while the glutinous rice dumplings would be at its best, heavenly feathery pillow soft.  This Filipino sweet snack consist of coconut milk/cream, glutinous rice dumplings, saba bananas (saging na saba), sweet potatoes (kamote), purple yam (ube), taro (gabi), jackfruit (langka) and sago/tapioca pearls (optional).  The word “Ginataang” in tagalog means cooked in coconut extract (milk or cream form).  “Bilo-Bilo” and “Halo-Halo” are terms used for this dish, you can use either one of them.  I remember when my family went to Quezon, some people there call this dish “Ginataang Pinindot-Pindot”.  Different parts of the Philippines have different name terms for certain dishes and for sure, this dish has other names not just the 3 names I have mentioned.

Thursday, February 18, 2010

CHINESE NEW YEAR 2010 – FORTITUDE VALLEY BRISBANE

F.VALLEY CHINESE NEW YR 2010 © BUSOG! SARAP! 2010

Last Saturday afternoon, the TRIBE drop by and had a look at the Chinese Year Celebration being held in Chinatown, Fortitude Valley.  We intentionally avoided the Sunday celebration as we know that it will be too crowded for us.  The steel carp was still all wrapped up and it was unveiled the next day, it was nice actually when I saw it on the Sunday afternoon news.  I was expecting that I will be knocked out of my sandals when I got to see the renovated Chinatown Mall but sorry to say, it was just okay to me.  All they did was smooth the pavement and add a structure that looks Asian but resembles the lopsided structure in the Brisbane City Mall.  Yes, they did add a water feature but I still miss the old one with live koi (carp) and goldfish.

Sunday, February 14, 2010

Busog! Sarap! Valentine’s Day 2010…

You must be wondering how the TRIBE celebrated 2010 Valentine’s Day?  See, I said “TRIBE” not Cusinera and Mr. H, we don’t do candlelight dinners~holding each other hands and gazing at each other’s eyes, or me receiving bunches of flowers anymore……I put a stop to it when Miss M reached 3 years old, you know why? Flowers are expensive and they die, I prefer something practical, like cookbooks that I really want (you should see my eyes light up like New Year’s Eve fireworks).  Even a large mixing bowl will make my day!  Gosh, I’m so easy to please!  Candlelight dinners is a bit of a hazard, with Mr. Adventurous around  and the ambiance would be to serious for Mr. H and I, we would be giggling and poking each other too much.  With the issue of holding each other hands…we do that everyday and lots of hugs too, to the point of having a major overdose.  Come to think of it, we celebrate Valentine’s Day, everyday….

This Valentine’s Day, I was planning to cook some heart shaped pasta from ALDI but when we went there last Thursday, they didn’t have it.  Instead of a simple pasta dish, we ended up with these….

Lumpiang Shanghai© BUSOG! SARAP! 2010 LUMPIANG SHANGHAI (MINI SPRINGROLLS)

Friday, February 12, 2010

SOUTH BANK LIFESTYLE MARKET - BRISBANE

s.bank lifestyle market © BUSOG! SARAP! 2010

During the school holidays, the TRIBE went to the museum for a day.  It was a very interesting day for us, fun and tiring at the same time, as we try to stop Mr. Adventurous touching things (including a stinky real stuffed koala).  We brought along snacks, thinking something might be tasty in their kiosk for lunch….Big mistake!  My advice for you folks is pack your own lunch.  The food on offer are overprice and IKEA food is way better.  The kiosk outdoor and indoor eating facilities look so gloomy and the plastic tables/chairs needs a good scrub.  Instead of going straight home that afternoon, we decided to cross the bridge to just have a stroll around South Bank and find some nice afternoon nosh.  It was Friday afternoon and the start of South Bank weekly Lifestyle Market.  I love Sunday Markets or any kind of informal eating/shopping places because the atmosphere is pretty laidback and friendly.  What I love most is finding stalls that sells special snacks/meals, it reminds me of streetfoods in the Philippines is some weird way.

Sunday, February 7, 2010

KAMOTE QUE (Toffee Sweet Potatoes)

KAMOTE QUE © BUSOG! SARAP! 2010

Kamote Que Toffee Sweet Potatoes (Toffee Sweet Potatoes) is one of the local afternoon “merienda” (snacks) when I was growing up in the Philippines as it is very affordable and filling.  This sweet treats can be bought as street food or can be made at home.  Usually eaten as an afternoon snack and at its best while it’s freshly cooked.

Thursday, February 4, 2010

TURON NA SAGING (Banana Spring Rolls)

CUT TURON © BUSOG! SARAP! 2010

Turon na Saging(Banana Spring Rolls) is sinfully addictive and can be eaten as a afternoon snack or dessert after a meal.  Very easy to cook at home but in the Philippines, Turon na Saging is also available for sale as one of the street food snack/dessert.  Best eaten  freshly cooked while the wrapper still possess that crispiness and have that slight crunchy toffee glaze.  It is pure ecstasy what’s inside, the slices of saba bananas and jackfruit soaked in melted sugar syrup.  But note of warning, just be careful eating it as the filling can be still hot while the outside has cooled down a bit.

Monday, February 1, 2010

LITTLE HONG KONG – SUNNYBANK

LITTLE HK Front © BUSOG! SARAP! 2010

Little Hong Kong in Sunnybank offers BBQ dishes, congee and noodles.  Always busy most nights, the TRIBE only goes during the off peak days (Monday & Tuesday).  Our favorite table is outside, against the newsagency wall as this spot has more space for Mr. Adventurous to move around.  I swear my little boy doesn’t sit still for a minute, if he ever did, I get worried that he might be ill or picking something disgusting.  We did eat inside Little Hong Kong  twice but it’s too cramp for us, I don’t know how they manage to serve hot congee and soup without spilling it over patron’s heads.  I love the cooking shows in their LCD monitors, how I wish I could understand the language.

Related Posts Plugin for WordPress, Blogger...