Even if you’re located in the US, you can still make Cassava Cake. Just buy the ingredients at the Filipino Store. This cassava cake recipe is from my sister in San Francisco. It’s been tested and eaten with gusto by her family.
Ingredients:
2 packages grated cassava
1 can coconut milk
1 bottle macapuno strips
2 eggs
2 tsp vanilla
1 can condensed milk
Crispy Dinuguan? I first tasted Crispy Dinuguan in Kanin Club at the Paseo de Santa Rosa, Santa Rosa Laguna. It’s located near our country home, just after the Laguna Technopark, along the Santa Rosa road that leads up to Tagaytay. This is dinuguan with a twist and thought I’d recreate this dish for the family. Crispy Dinuguan tastes like your ordinary dinuguan except that the pork is cooked like the Crispy Lechon Kawali way.
So this entry will be divided into two parts, the preparation of Lechon Kawali and then the Dinuguan.
Please don’t cook this dish frequently. The dish is a sure-fire recipe to clogged arteries.
Let’s start with Lechon Kawali
3/4 kilo pork pork belly (or liempo)
4 garlic cloves, crushed
2 bay leaves
1 teaspoon peppercorns
salt
water, for boiling
oil (for deep fat frying)
I started my herb garden when we moved to our new home. It’s a great feeling to pick freshly homegrown basil and add it to our pasta. This afternoon, I cooked Shrimp and Pasta with Pesto sauce to make up for the Lechon Manok that I was supposed to buy.
Here is the recipe that is even beginners can follow.
I like this tangy sweetish salad. According to Wikipedia, the origins of the Waldorf Salad came from well, Waldorf-Astoria Hotel.
A Waldorf salad consists of julienned apple and celery, chopped walnuts, grapes, and mayonnaise or a mayonnaise-based dressing. The salad was first created around 1893 at the Waldorf Hotel in New York City (the precursor of the Waldorf-Astoria Hotel which opened in 1931)
There is an elegant ring to the salad. Prepare this salad and place over a bed of lettuce.
Here is the recipe:
Ingredients
8 apples, unpeeled (remove cored, chopped into chunks, around 6 cups)
2 tablespoons Kalamansi juice (or lemon juice)
1/4 cup raisins
2 stalks celery, chopped
1/2 cup walnuts (chopped but not too fine)
1/3 cup mayonnaise
1/3 cup yogurt (plain)
2 tablespoons white sugar
lettuce
extra walnuts for toppings
[...]
I am sure all of you enjoy feasting on comfort food. One of my fondest childhood memory is eating Ginataang Mongo. The flavor of toasted mongo and the malagkit is quite distinct. With the rainy season upon us, a hot bowl of ginataang mongo is dish that truly delights my children. Here is my recipe.
Ube (Purple Yam) Halaya is one of my favorite desserts that I remember with fondness. Mom often prepared Ube Halaya in a pyrex dish. I liked the natural purple color instead of the bright purple color that I often see in commercial ube halaya. The best ube comes from Bohol because of its aromatic fragrance and sweetness. Perhaps, this legend explains the gift granted to the Bohol Ube Kinampay. Kinampay is a kind of ubi, the most expensive kind yet there are many varieties that are named Kinampay. The Bohol Ube Kinampay can be found in Dauis, Panglao, Tagbilaran, Corella and other southwestern towns of Bohol.
Granting you have the Bohol Ube, here is a simple recipe of Ube Halaya prepration. There are many variations that use coconut milk and evaporated milk but I use condensed milk.
