tag:blogger.com,1999:blog-73893735386865077742024-03-16T00:08:19.970-07:00Candice's CusinaEasy Ethnic EatsCandice Macalinohttp://www.blogger.com/profile/02573914173809727548noreply@blogger.comBlogger99125tag:blogger.com,1999:blog-7389373538686507774.post-20239909547485078802017-01-22T23:48:00.000-08:002017-01-23T00:06:27.910-08:00Mom's Pinakbet (vegetable stew) is a tasty sure bet!<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">Mom's Pinakbet.. and I helped her make this!</td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;">On my quest to learn how to make more Filipino dishes, trying a new recipe can be a wild card. Not really sure how the dish will turn out, hoping it will taste edible and somewhat resemble what the recipe's photos look like. From experience,</span><span style="font-family: "georgia" , "times new roman" , serif;"> new recipes, with some tinkering, have turned out amazing and sometime times, they are a fail. </span><span style="font-family: "georgia" , "times new roman" , serif;">Like my recent attempt to make </span><span style="font-family: "georgia" , "times new roman" , serif;"><b>pinakbet </b>(pee-nahk-BEHT)</span><span style="font-family: "georgia" , "times new roman" , serif;">, mixed vegetables steamed in shrimp sauce, also known as <b>bagoong </b>(bah-gah-UHNG).</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Usually I consult with my mom on any new recipe, Filipino or not, getting her advice on what ingredients to use and method of cooking. She is a self-taught home cook and one of the best in my books! She rarely uses recipes but seems to have a knack for honing in on what makes a dish taste authentically delicious. Her culinary wisdom has guided me and helped me nail many of the dishes on my first try like <b><a href="http://candicescusina.blogspot.ca/2010/05/lumpiang-shanghai.html" target="_blank">lumpiang shanghai</a> (</b>spring rolls), <a href="http://candicescusina.blogspot.ca/2010/07/pancit.html" target="_blank"><b>pancit canton</b></a> (noodle stir fry), <a href="http://candicescusina.blogspot.ca/2012/12/noche-buena-good-night-for-filipino.html" target="_blank"><b>bibingka</b></a> (coconut cake) and <a href="http://candicescusina.blogspot.ca/2013/02/celebrate-with-leche-flan.html" target="_blank"><b>leche flan</b></a> (caramel custard).</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">However, I was under a </span><span style="font-family: "georgia" , "times new roman" , serif;">personal time crunch wanting to post my pinakbet recipe on my blog last weekend. So I resorted to researching numerous recipes online and in cookbooks. I landed on a pinakbet recipe from the cookbook, </span><span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://www.amazon.com/Filipino-Homestyle-Dishes-Delicious-Minutes/dp/0794602142" target="_blank"><b>Filipino Homestyle Dishes, Delicious Meals in Minutes by Norma Olizon-Chikiamco</b></a>. The pinakbet recipe was titled, "Braised Pork with Vegetables (Pinakbet)". </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Did you know: </b>Pinakbet is a dish that originated from in the Iloco region (Northwestern Luzon in the Philippines) and now popular throughout the Philippines. </span></blockquote>
<span style="font-family: "georgia" , "times new roman" , serif;">The pinakbet photo in the cookbook made me salivate featuring the bright colours of the vegetables, <b>gulay</b> (GOO-lie). Layered greens from the okra, green beans and the bitter gourd, <b>ampalaya </b>(am-pah-lie-YA), and pop of golden yellow from the pumpkin and sauteed pork belly. There were thoughtful i</span><span style="font-family: "georgia" , "times new roman" , serif;">nstructions on how to prep the bitter gourd (seed, slice and soak in a salt and vinegar brine), which is a new vegetable for me to cook with and the rest of the recipe seemed fairly straight forward. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">The directions are to first saute the pork belly to render the fat. Then using the oil as flavouring and layering all the vegetables like a lasagna starting with the bitter gourd at the bottom and working your way up with tomatoes, onions, green beans, okra, pumpkin, eggplant then sprinkle the garlic at the top. Once all the vegetables were arranged, pour in the shrimp paste mixture with water and let the vegetables steam. </span><br />
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<tr><td class="tr-caption" style="text-align: center;">Layered pinakbet vegetables which I over cooked;(</td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;">After 10-15 minutes of steaming, the pinakbet looked too watery like a soup. The vegetables were all soggy with a bright pink hue from the bagoong. The dish tasted extremely bitter and fishy. It was a pinakbet fail! </span><br />
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<tr><td class="tr-caption" style="text-align: center;">My failed Pink Pinakbet (not suppose to be pink), but a good learning experience!</td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;">This was an culinary emergency! Hoping I could resurrect the dish, I immediately called my mom to explain the pinakbet disaster. She wanted to know exactly what happened and when I walked her through the steps, she said nothing can be done to save it. Disaster! On the bright side, my Mom said to bring the dish over and bravely said she'd eat it with my Dad and determine what went wrong. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">This is her prognosis on my key recipe mistakes:</span><span style="font-family: "georgia" , "times new roman" , serif;">1) <b>Used raw bagoong</b>, the shrimp fry is still pink. I <b>should have use sauteed bagoong</b> that you either fry yourself with oil, onion and garlic or you can buy already fried bagoong, which looks like a thick and dark brown oily paste.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Uncooked bagoong</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Sauteed bagoong - use this one!</td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;">2) <b>Used the Chinese bitter gourd</b>, the knobs are smoother and the green is a bit paler. I <b>should have used the Indian bitter gourd</b>, it is shorter and darker green with smaller but more protruding knobs along its rough exterior. </span><br />
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<tr><td class="tr-caption" style="text-align: center;">Indian bitter gourd (on the left) and Chinese bitter gourd (on the right)</td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;">3) <b>Boiled the vegetables and for too long</b>, made them soggy. I <b>should have steamed them with less liquid and for a shorter period of time</b> so they stayed crisp!</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">With that, she gave me a tutorial on her pinakbet recipe which we did together and it turned out amazing!! My Dad was our taste tester and gave his stamp of approval for authenticity in taste and texture. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Here's my Mom's pinakbet recipe, a tasty sure bet!</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
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<tr><td class="tr-caption" style="text-align: center;">Pinakbet Gulay (vegetables)</td></tr>
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<tr><td class="tr-caption" style="font-size: 12.8px;">Pinakbet gulay (vegetables) about to be cooked!</td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Ingredients</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 1/2 cups bitter gourd (Indian variety), seeded and sliced into small pieces </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 tbsp salt</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/4 cup thinly sliced uncured pork belly (can use bacon instead)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 cup raw shrimp (preferably fresh with shell)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 medium onion, chopped</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3 cloves of garlic, minced</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/8 cup fresh ginger, peeled and thinly sliced</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 cup roma tomato, diced</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">3 tbsp sauteed bagoong</span></div>
<span style="font-family: "georgia" , "times new roman" , serif;">2 cups long green beans, cut into 2" lengths</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 1/2 cups okra, trimmed and sliced into 1" pieces</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">4 cups Chinese eggplant, cut into 1" chunks</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">4 cups pumpkin, peeled and cubed</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 cups water</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Salt and fish sauce (patis) to taste</span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<b><span style="font-family: "georgia" , "times new roman" , serif;">Directions</span></b><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1. Sprinkle 2 tbsp salt on sliced bitter gourd and set aside for 15 minutes. Then rinse salt off bitter gourd with water.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2. Over medium heat, place sliced pork belly in a sauce pan and saute for 5 minutes or until crisp and golden brown. Remove pork and keep rendered fat in the pan to saute the shrimp for 3-5 minutes or until shrimp turn pink. Then immediately remove from pan to avoid from overcooking and getting tough. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3. In the same pan with the pork belly's rendered fat, saute the onion with a pinch of salt until it turns translucent, 3-5 minutes. The add the garlic, ginger, tomatoes and bagoong. Saute for 5-7 minutes until the tomatoes break down and become a sauce. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">4. Add the vegetables, green beans, okra, pumpkin, eggplant and 2 cups of water. Mix all the vegetables together in the sauce. Once the sauce starts to boil then add the bitter gourd. The goal is to not stir the pinakbet while it is cooking as it could make the dish quite bitter. Cover the pan and let steam for 15-20 minutes or until the vegetables are just tender. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">5. Season with fish sauce then top with the cooked shrimp and crispy pork belly. Serve with hot white fluffy rice and eat immediately, masarap!</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Pinabket ready to be devoured!</td></tr>
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Candice Macalinohttp://www.blogger.com/profile/02573914173809727548noreply@blogger.com5tag:blogger.com,1999:blog-7389373538686507774.post-51490167504626219322017-01-11T00:00:00.000-08:002017-01-11T11:58:28.560-08:00Love for ube ensaymada (purple sweet potato pastry)!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Merienda at Nanding's Bakery with Ube Ensaymada!</td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;">I grew up eating <b>ube</b>, pronounced (oo-bae), </span><span style="font-family: "georgia" , "times new roman" , serif;">in Filipino desserts like</span><span style="font-family: "georgia" , "times new roman" , serif;"> ice-cream with </span><a href="http://candicescusina.blogspot.ca/2015/04/turon-fried-banana-spring-rolls.html" style="font-family: Georgia, 'Times New Roman', serif;" target="_blank"><b>turon</b></a><span style="font-family: "georgia" , "times new roman" , serif;"><b> </b>(fried banana spring roll) or ube halaya (cooked paste) </span><span style="font-family: "georgia" , "times new roman" , serif;">on </span><a href="http://candicescusina.blogspot.ca/2016/08/halo-halo-mix-mix-filipino-dessert.html" style="font-family: Georgia, 'Times New Roman', serif;" target="_blank"><b>halo-halo</b></a><span style="font-family: "georgia" , "times new roman" , serif;"> (shaved ice)</span><span style="font-family: "georgia" , "times new roman" , serif;">. Ube </span><span style="font-family: "georgia" , "times new roman" , serif;">is a </span><span style="font-family: "georgia" , "times new roman" , serif;">starchy</span><span style="font-family: "georgia" , "times new roman" , serif;"> root vegetable similar to sweet potato and it's</span><span style="font-family: "georgia" , "times new roman" , serif;"> usually used in sweet dishes. T</span><span style="font-family: "georgia" , "times new roman" , serif;">he best part is it's deep purple that gives a natural vibrant violet colour in </span><span style="font-family: "georgia" , "times new roman" , serif;">cakes, flans and pastries.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><b>Did you know: </b>Besides u</span><span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white; line-height: 19.2px;">be's</span><span style="background-color: white; line-height: 19.2px;"> natural purple color, and they are rich in <b>vitamin A and C and potassium</b>.</span></span></span></blockquote>
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<tr><td class="tr-caption" style="font-size: 12.8px;">Raw ube (purple sweet potato)</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Ube paste (ube hayala)</td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;">Recently on our trip to Waikiki, Hawaii, we came across a Filipino bakeshop, <a href="https://www.yelp.com/biz/nandings-bakery-waipahu" target="_blank"><b>Nanding's Bakery</b></a>, after a good morning run along the Ala Wai Canal. My husband and I worked up an appetite and as reward for running in the Hawaiian heat, craved a post workout <b>merienda</b> (a snack)!</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>A fun fact: </b>I have an Uncle Nanding from my father's side.</span></blockquote>
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-kiPFSf3Ktes/WHXYk5NvlbI/AAAAAAAACEU/dObJImBsdEQ9ISFm4XoRRLlq08_OZhjQwCLcB/s1600/CC_Nanding%2527sBakery.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="331" src="https://4.bp.blogspot.com/-kiPFSf3Ktes/WHXYk5NvlbI/AAAAAAAACEU/dObJImBsdEQ9ISFm4XoRRLlq08_OZhjQwCLcB/s400/CC_Nanding%2527sBakery.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Look Uncle Nanding, your name is on an awesome bakery in Honolulu;)</td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;">We were greeted by two friendly Filipinas behind the bakery's display case featuring many of my Filipino favourites like <a href="http://candicescusina.blogspot.ca/2016/04/foodieo-pandesal-filipino-sweet-bread.html" target="_blank"><b>pandesal</b></a> (sweet bread roll), <a href="http://candicescusina.blogspot.ca/2013/04/aunt-pats-baked-empanadas.html" target="_blank"><b>empanadas</b></a>, <a href="http://candicescusina.blogspot.ca/2012/12/noche-buena-good-night-for-filipino.html" target="_blank"><b>bibingka</b></a> and so many more delicious breads and pastries. </span><br />
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-5s7zoZH7dbY/WHXZDOLjMYI/AAAAAAAACEY/2ii_oMa0cIsSM86_v-kRx3YhmjHNZjU7wCLcB/s1600/NandingsBakeryShowcase.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://4.bp.blogspot.com/-5s7zoZH7dbY/WHXZDOLjMYI/AAAAAAAACEY/2ii_oMa0cIsSM86_v-kRx3YhmjHNZjU7wCLcB/s400/NandingsBakeryShowcase.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px;">A jewel display case filled with Filipino pasrtries, hold me back!!<br />
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<span style="font-family: "georgia" , "times new roman" , serif;">I narrowed in on the <b>ube </b></span><span style="font-family: "georgia" , "times new roman" , serif;"><b>ensaymada</b></span><span style="font-family: "georgia" , "times new roman" , serif;"> and couldn't wait to see how the ube would taste within the light brioche bread </span><span style="font-family: "georgia" , "times new roman" , serif;">topped with butter and sugar. Quickly after hearing our order, a Japanese tourist also ordered the ube ensaymada to try it for herself!</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-lA6IWMkO_xo/WHaOMWKeR5I/AAAAAAAACFA/b6TP5TODNPQOAULtW_C9GM0usRijhGZpgCLcB/s1600/UbeEnsaymadaDisplay.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://2.bp.blogspot.com/-lA6IWMkO_xo/WHaOMWKeR5I/AAAAAAAACFA/b6TP5TODNPQOAULtW_C9GM0usRijhGZpgCLcB/s400/UbeEnsaymadaDisplay.jpg" width="338" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yummm...ube ensaymada!</td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;">All three of us soon sat by the sun-filled front entrance of the bakery and we all quickly tucked into our pastries of choice. The Japanese tourist had the spanish roll and when asked how it was, offered us one which we declined. She insisted we join her so my husband and I had one to share. It had a shape of a thin hot dog bun and was still warm! It was sweet, airy, buttery and melted in our mouths within moments on taking a bite. Masarap!!</span><br />
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-zApYD-XyVes/WHXZy6geFfI/AAAAAAAACEg/Rr9-hyazd8sq9XtRP3TF7jXIUh_JsQg2QCLcB/s1600/Screen%2Bshot%2B2017-01-10%2Bat%2B11.07.36%2BPM.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://4.bp.blogspot.com/-zApYD-XyVes/WHXZy6geFfI/AAAAAAAACEg/Rr9-hyazd8sq9XtRP3TF7jXIUh_JsQg2QCLcB/s320/Screen%2Bshot%2B2017-01-10%2Bat%2B11.07.36%2BPM.png" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spanish rolls from Nanding's Bakery</td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;">We soon jumped into the ube ensaymada by first removing the wax paper that it was baked in which revealed the hidden thick lavender filling around the sweet bun. The ube had the texture of softened butter and just slightly sweetened. Before we knew it, there were just crumbs left on the wooden table. This is what pastry dreams are made of...fluffy, creamy and buttery in every bite. </span><br />
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/--D1PKelP9io/WHXaJExB9hI/AAAAAAAACEs/KZBXjaTbFCoDH7DRZlO64X_0DHWagF34wCLcB/s1600/UbeEnsaymada.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="376" src="https://1.bp.blogspot.com/--D1PKelP9io/WHXaJExB9hI/AAAAAAAACEs/KZBXjaTbFCoDH7DRZlO64X_0DHWagF34wCLcB/s400/UbeEnsaymada.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nanding's Bakery doesn't mess around with their Ube Ensaymada!</td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;">We'd come back for more and would be hard pressed not to try everything in their bakery. We will likely do just that after our morning runs because the Filipino goodies from Nanding's Bakery are so worth the calories!</span>Candice Macalinohttp://www.blogger.com/profile/02573914173809727548noreply@blogger.com5tag:blogger.com,1999:blog-7389373538686507774.post-56328834679717523162017-01-08T03:07:00.002-08:002017-01-08T15:39:26.747-08:00lsland Breakfasts: Filipino Tapsilog & Hawaiian-Style<div class="separator" style="clear: both; text-align: left;">
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Daybreak on these cold mornings in Vancouver brings lots of food choices </span><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">but lately, the warm island weather of the Philippines have me craving food from my childhood. </span></div>
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<span style="color: #666666;"><span style="font-family: "georgia" , "times new roman" , serif;"><b>Did you know: </b>R</span><span style="font-family: "georgia" , "times new roman" , serif;">i</span><span style="font-family: "georgia" , "times new roman" , serif;">ce is deeply ingrained (pun intended!) in the Filipino culture and cuisine, so naturally the first meal of the day (as well as lunch and dinner) would include rice. </span></span></div>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><b>Filipino Tapsilog Breakfast</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">My blog post on<span style="font-size: small;"> </span></span><span style="font-size: small;"><b style="color: #666666; font-family: georgia, 'times new roman', serif;"><a href="http://candicescusina.blogspot.ca/2013/06/breakfast-is-my-favourite-meal-of-day.html" target="_blank">tapsilog</a> </b><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">is my </span><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">favourite Filipino br</span><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">eakfast </span><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">made with <b>t</b></span><b style="color: #666666; line-height: 18.48px;">apa</b><span style="background-color: white; color: #666666; line-height: 18.48px;"> (fried, cured beef strips), </span><b style="color: #666666; line-height: 18.48px;">sinangag</b><span style="background-color: white; color: #666666; line-height: 18.48px;"> (fried garlic rice), and </span><b style="color: #666666; line-height: 18.48px;">itlog</b><span style="background-color: white; color: #666666; line-height: 18.48px;"><span style="font-family: "georgia" , "times new roman" , serif;"> (sunny side-up fried egg). You get the fragrant garlic fried rice, buttery egg and savoury tapa all in one delicious plate. Tapsilog is my perfect comfort food in the morning to warm and fill me up for the day.</span></span></span></span></span><br />
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-E95ZAkhLI_s/WHIYmKuRNuI/AAAAAAAACCM/rdsdJJQkE4gerz7mtiQBKh_RyT5cPB9rACLcB/s1600/Tapsilog%2Byellow%2Begg%2Bclose-up.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://2.bp.blogspot.com/-E95ZAkhLI_s/WHIYmKuRNuI/AAAAAAAACCM/rdsdJJQkE4gerz7mtiQBKh_RyT5cPB9rACLcB/s400/Tapsilog%2Byellow%2Begg%2Bclose-up.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Candice's Cusina's Tapsilog</td></tr>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"></span></div>
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<b style="color: #666666; font-family: georgia, 'times new roman', serif;">Tasty Tip: </b><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Leftover rice for sinangag (fried garlic rice) is preferred over freshly cooked because day-old rice has a drier and hardier texture can withstand the high cooking temperature of making fried garlic rice.</span></blockquote>
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><b>Hawaiian-Style Breakfast</b></span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">A sunny start </span><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">to 2017, </span><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">my husband, Jaeger, and I were able to escape the unusual freezing temperatures of Vancouver to balmy Waikiki for a much deserved vacation!</span></span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-NA7tOT34Vaw/WHIZ0jbF7HI/AAAAAAAACCg/3RxNb7tOVWA_doNLF0CCWESyhl1l4OE4gCLcB/s1600/CC_Aloha.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="318" src="https://1.bp.blogspot.com/-NA7tOT34Vaw/WHIZ0jbF7HI/AAAAAAAACCg/3RxNb7tOVWA_doNLF0CCWESyhl1l4OE4gCLcB/s400/CC_Aloha.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Aloha from Waikiki!</td></tr>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">On our first morning in tropical paradise, we seek out a hearty Hawaiian breakfast and landed in <b>Waikiki Breakfast Kitchen.</b> A small hole-in-the wall eatery connected to a moped rental on a small side street off the main road, Kalakaua Avenue. </span><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">They operate on island time, a little slow because there was only one person who took the orders, cooks and cleans. For the food and value it's worth the wait! </span><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">They serve breakfast all day and had a good selection of local favourites all under $5 USD. </span></span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-DO0iV3Kgo3M/WHIcfPkxglI/AAAAAAAACDE/km5ofOFCW0AxbnXctOy4yym2SCSQF6_twCLcB/s1600/Waikiki%2BBreakfast%2BKitchen%2BMenu.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="346" src="https://1.bp.blogspot.com/-DO0iV3Kgo3M/WHIcfPkxglI/AAAAAAAACDE/km5ofOFCW0AxbnXctOy4yym2SCSQF6_twCLcB/s400/Waikiki%2BBreakfast%2BKitchen%2BMenu.png" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Waikiki Breakfast Kitchen Menu, cheap and cheerful!</td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">We went for the <span style="font-size: small;"><b>Hawaiian-style hot breakfast, menu item #1 of spam, sausage, eggs and rice</b></span> for exactly $4 USD. I liked that they had condiments like spicy sriracha and </span><span style="color: #666666;">furikake, a </span><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Japanese condiment, a mix of s</span><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">esame seeds, chopped seaweed, ground dried fish, salt and pepper, that I put on top of my breakfast for added flavour</span></span><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">. Yum!!</span></span><br />
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-aVle-TZ7gTY/WHIY-AtNSSI/AAAAAAAACCQ/e9NGA8gGVIcRnRkgC-yB2DxDxOMlgPnXgCEw/s1600/Hawaiian%2BBreakfast.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://2.bp.blogspot.com/-aVle-TZ7gTY/WHIY-AtNSSI/AAAAAAAACCQ/e9NGA8gGVIcRnRkgC-yB2DxDxOMlgPnXgCEw/s400/Hawaiian%2BBreakfast.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hawaiian-style breakfast</td></tr>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">This Hawaiian breakfast was delicious with the silky sunny side eggs, fluffy white rice, savoury spam and sausage that provided ample energy to last the day's sightseeing, walking and shopping!</span><br />
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><b>Island Breakfasts Comparison</b></span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Tapsilog and Hawaiian-style breakfast are very similar in taste and texture with rice, egg, and savoury meat. A good combo to soothe a hangover or kick start the day. </span><br />
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Living in Vancouver, you will get the side eye for having spam in the Hawaiian breakfast (or in any meal) because meat-from-a-can isn't too appetizing for most healthy West Coast local. </span><br />
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-jxPRbC2BwdQ/WHLMWa43RII/AAAAAAAACDk/FpKbOgsrbdAD_yOVp419SPk0_KPUe2SYgCLcB/s1600/Spam.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="288" src="https://1.bp.blogspot.com/-jxPRbC2BwdQ/WHLMWa43RII/AAAAAAAACDk/FpKbOgsrbdAD_yOVp419SPk0_KPUe2SYgCLcB/s400/Spam.png" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spam! <br />
photo credit: <a href="http://www.beyondkimchee.com/" target="_blank">Beyond Kimchi</a></td></tr>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">The tapsilog gets bonus points because you can make the tapa at home by marinating the beef in a sweet soy sauce then cooked until the meat becomes a tender jerky and ready for breakfast.</span><br />
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-IJJFL27ycYM/WHIaHd4za9I/AAAAAAAACCo/yJcSYP_IPqsnMzVAhNoNPTYaaKRJ-10AwCLcB/s1600/Tap%2B-%2Bmarinated%2Bon%2Bboard.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://1.bp.blogspot.com/-IJJFL27ycYM/WHIaHd4za9I/AAAAAAAACCo/yJcSYP_IPqsnMzVAhNoNPTYaaKRJ-10AwCLcB/s400/Tap%2B-%2Bmarinated%2Bon%2Bboard.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tapa marinating in goodness!</td></tr>
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-pyG6KoUSuWA/WHIaN9QMXzI/AAAAAAAACCs/BpQdy8m9bFMjocWdGKWpQM7MCCvTnWanwCLcB/s1600/Taps%2B-%2Bcooked%2Bin%2Bpan.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://4.bp.blogspot.com/-pyG6KoUSuWA/WHIaN9QMXzI/AAAAAAAACCs/BpQdy8m9bFMjocWdGKWpQM7MCCvTnWanwCLcB/s400/Taps%2B-%2Bcooked%2Bin%2Bpan.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Deliciously cooked tapa! </td></tr>
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<span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Like the Filipino tapsilog, the Hawaiian breakfast isn't fancy but they are both breakfasts of champions that will fill you up for the day. They are also so satisfying because the rice, eggs and savoury meats feel and taste like home. </span><span style="color: #666666; font-family: "georgia" , "times new roman" , serif;">Salamat and Mahalo!</span><br />
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-PxazlBYCLcg/WHLNVBKDLOI/AAAAAAAACDs/YLmuLZGDggcfFmoJoRIOrGUlaRKUjjyywCLcB/s1600/CC_HawaiianBreakfastII.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="318" src="https://4.bp.blogspot.com/-PxazlBYCLcg/WHLNVBKDLOI/AAAAAAAACDs/YLmuLZGDggcfFmoJoRIOrGUlaRKUjjyywCLcB/s400/CC_HawaiianBreakfastII.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Masarap & Ono!!</td></tr>
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<br />Candice Macalinohttp://www.blogger.com/profile/02573914173809727548noreply@blogger.com9tag:blogger.com,1999:blog-7389373538686507774.post-21126275024894542712016-12-23T13:57:00.000-08:002016-12-23T13:57:37.668-08:00Filipino Fruit Salad for Christmas<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-yKzVdQrUYLc/WF2c0UkA_-I/AAAAAAAAB-M/v5MO_j-KGacviVuIDrHx9v3YP9GEyKwygCLcB/s1600/Fruit%2BSalad%2B-%2BMartini%2BGlass%2BSide%2BProfile.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://4.bp.blogspot.com/-yKzVdQrUYLc/WF2c0UkA_-I/AAAAAAAAB-M/v5MO_j-KGacviVuIDrHx9v3YP9GEyKwygCLcB/s400/Fruit%2BSalad%2B-%2BMartini%2BGlass%2BSide%2BProfile.jpg" width="381" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Filipino Fruit Salad for Christmas!</td></tr>
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As we're nearing my favourite holiday, Christmas, my family is already planning for our <b>Noche Buena</b> (meaning Good Night or alternately Christmas Eve in Spanish), a traditional Filipino family feast taken place right after Christmas' midnight mass.<br />
<blockquote class="tr_bq">
<b>Did you know: Maligayang Pasko</b> is Merry Christmas in Tagalog. </blockquote>
This Yuletide fare usually includes: <b><a href="http://candicescusina.blogspot.ca/search?q=pandesal" target="_blank">pandesal</a></b> (sweet Filipino buns) with<b> sliced hamon</b> (Christmas ham) and <b>queso de bola</b> (edam cheese ball sealed with red wax), <b>fruit salad</b>, <b>macaroni salad</b>, <b><a href="http://candicescusina.blogspot.ca/2012/12/noche-buena-good-night-for-filipino.html" target="_blank">bibingka</a></b> and <b>tsokolate</b> (Filipino hot chocolate). By the time we've tucked into this bountiful meal, it's 2am and our tummies are full, but we're wide awake getting excited to open presents and while Frank Sinatra and Perry Como Christmas classics are jingling in the background.<br />
<br />
Here's an easy and colourful Filipino fruit salad recipe that will get your family & friends excited for the holidays!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-DVaXdhyOK2E/WF2c-G7T8dI/AAAAAAAAB-Q/XRh71cQQz5Ira16N278Gun3Y1zxDa2EgQCLcB/s1600/Fruit%2BSalad%2B-%2BFull%2BBowl%2BTop%2BDown.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="390" src="https://1.bp.blogspot.com/-DVaXdhyOK2E/WF2c-G7T8dI/AAAAAAAAB-Q/XRh71cQQz5Ira16N278Gun3Y1zxDa2EgQCLcB/s400/Fruit%2BSalad%2B-%2BFull%2BBowl%2BTop%2BDown.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Make enough fruit salad for leftovers, your family will love you for it!</td></tr>
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<b>Fruit Salad</b><br />
Serves: 6-8 people<br />
<br />
<b>Ingredients</b><br />
- 1 can (770 ml) DelMonte Fiesta Tropical Fruits (pineapple, nata de coco, papaya and cherries)<br />
- 1 can (398ml) sliced peaches in juice, drained and diced<br />
- 1 can (398 ml) pear halves in juice, drained diced<br />
- 1 fresh apple, chopped<br />
- 1 jar (340ml) kaong, sugar palm fruit in syrup<br />
- 1 jar (340ml) coconut strings in syrup<br />
- 1 cup whipped cream<br />
- 1/2 can (300ml) condensed milk<br />
<br />
<b>Directions</b><br />
1. Drain all canned and jarred fruit preserves well so no juices are remaining. This will ensure the whip cream and condensed milk will not get watered down.<br />
2. Mix all ingredients together in a large bowl. Chill for 3 hours or overnight before serving.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-O9GZt1AVhmg/WF2dQI6yvQI/AAAAAAAAB-U/iPrR5hDs-YMmuOxeSaFSMB6oyLF_ZYqhQCLcB/s1600/Fruit%2BSalad%2B-%2BMartini%2BGlass%2BTop%2BDown.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://1.bp.blogspot.com/-O9GZt1AVhmg/WF2dQI6yvQI/AAAAAAAAB-U/iPrR5hDs-YMmuOxeSaFSMB6oyLF_ZYqhQCLcB/s400/Fruit%2BSalad%2B-%2BMartini%2BGlass%2BTop%2BDown.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fruit salad, masarap! </td></tr>
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<br />Candice Macalinohttp://www.blogger.com/profile/02573914173809727548noreply@blogger.com4tag:blogger.com,1999:blog-7389373538686507774.post-70584060033201839802016-08-31T23:13:00.001-07:002016-08-31T23:21:23.018-07:00Halo-Halo (mix-mix) Filipino Dessert!<div class="separator" style="clear: both; text-align: center;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://4.bp.blogspot.com/-ymBERyT_SCY/V8fBaJmxZpI/AAAAAAAAB4U/M_PfqCk6gSwJBLGtojNnM3xjmxC2ifuKACLcB/s1600/Halo%2BHalo%2B-%2BChowKing%2B-%2BCC.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://4.bp.blogspot.com/-ymBERyT_SCY/V8fBaJmxZpI/AAAAAAAAB4U/M_PfqCk6gSwJBLGtojNnM3xjmxC2ifuKACLcB/s400/Halo%2BHalo%2B-%2BChowKing%2B-%2BCC.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption">Loving Chowking's Halo Halo!</td></tr>
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There is no question, I have a sweet tooth. My Mom said she predicted that when she was pregnant with me, craving desserts like ice cream more often than usual. Btw, she also has a sweet tooth so this sweet apple doesn't fall far from the tree. Hence, my name is CANDIce. It could have been my name and my obsession for sweets was a coincidence but I think the universe planned it perfectly, I love sugar!<br />
<br />
Growing up in Singapore, you're living in a climate that is tropical, hot and humid year round. My places for solace was a pool and an iced dessert Filipino halo halo or what literally means "mix-mix". Halo halo is a good representation of the Filipino culture which is a mixture of many influences and cultures: Spanish, American, Malaysian, Chinese and more.<br />
<br />
It starts with a tall clear glass filled with sweet preserved red and white mung beans (mungo), preserved fruit, saba bananas (saging) and jackfruit (langka), coconut meat (macapuno) and coconut jello (nata de coco). Then this colourful parfait is topped with shaved ice, evaporated milk, mango or purple yam (ube) ice-crream, creme caramel (leche flan) and roasted rice puffs (pinipig). <br />
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-LNnq4nzyAa0/V8fBcTbd1RI/AAAAAAAAB44/DwtMXNP5lwAxdpX5_JMvuscT8GWio97ngCEw/s1600/Halo%2BHalo%2B-%2BMung%2BBeans.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://2.bp.blogspot.com/-LNnq4nzyAa0/V8fBcTbd1RI/AAAAAAAAB44/DwtMXNP5lwAxdpX5_JMvuscT8GWio97ngCEw/s320/Halo%2BHalo%2B-%2BMung%2BBeans.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Red mung beans (mungo)</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Saba bananas (saging)</td></tr>
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<tr><td><a href="https://1.bp.blogspot.com/-7POIEAzd50I/V8fBcf775dI/AAAAAAAAB5Y/vfNmV-sEg5oqBFJoYFbh1V9z3arq-7YCQCEw/s1600/Halo%2BHalo%2B-%2BNata%2BDe%2BCoco%2B-%2BWhite.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://1.bp.blogspot.com/-7POIEAzd50I/V8fBcf775dI/AAAAAAAAB5Y/vfNmV-sEg5oqBFJoYFbh1V9z3arq-7YCQCEw/s320/Halo%2BHalo%2B-%2BNata%2BDe%2BCoco%2B-%2BWhite.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px;">Coconut jello - white (nata de coco)<br />
</td></tr>
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<tr><td><a href="https://3.bp.blogspot.com/-D5q3PJ3UFs0/V8fBc-xU0KI/AAAAAAAAB5Y/3BaDJ1Aa1f80c2NFEZpaHH7BbdzI3rvpgCEw/s1600/Halo%2BHalo%2B-%2BUbe%2B.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://3.bp.blogspot.com/-D5q3PJ3UFs0/V8fBc-xU0KI/AAAAAAAAB5Y/3BaDJ1Aa1f80c2NFEZpaHH7BbdzI3rvpgCEw/s320/Halo%2BHalo%2B-%2BUbe%2B.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px;">Sweetened purple yam (ube)<br />
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<tr><td><a href="https://1.bp.blogspot.com/-PygvGwrZcLc/V8fBbl8GRrI/AAAAAAAAB5Y/HwO1Gse0Poobtc42OxClc8U0P8QIQWOFgCEw/s1600/Halo%2BHalo%2B-%2BMango%2BIce%2BCream%2BScoop.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://1.bp.blogspot.com/-PygvGwrZcLc/V8fBbl8GRrI/AAAAAAAAB5Y/HwO1Gse0Poobtc42OxClc8U0P8QIQWOFgCEw/s320/Halo%2BHalo%2B-%2BMango%2BIce%2BCream%2BScoop.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px;">Mango ice cream</td></tr>
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</td></tr>
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Once assembled, the layers are so pretty when they come together, the glass looks like frosty rainbow! Then with some skillful spoon-work, you start combining all of the flavours together to gather a spoonful of contrasting soft, chewy, crunchy, crispy and creamy textures bouncing and cooling all corners of your mouth. Here's a short foodieo of us in Cebu, Philippines enjoying halo halo, yum!<br />
<br />
<div style="text-align: center;">
<iframe allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/XLX5ayNDPfc" width="560"></iframe>
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<div style="text-align: center;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-yqDCmz0KOF8/V8fBaPKFMqI/AAAAAAAAB5Y/a3CiFm7e6IQtRbT8SuyPsyDzPI4NmifdQCEw/s1600/Halo%2BHalo%2B-%2BChowKing%2B-%2BPhilippines.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://1.bp.blogspot.com/-yqDCmz0KOF8/V8fBaPKFMqI/AAAAAAAAB5Y/a3CiFm7e6IQtRbT8SuyPsyDzPI4NmifdQCEw/s320/Halo%2BHalo%2B-%2BChowKing%2B-%2BPhilippines.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chowking's Halo Halo in Manila</td></tr>
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This is my childhood memory in a glass and love how easy it is to recreate it at home here in Vancouver!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-CwRNQ_TzZO8/V8fBa7XIkbI/AAAAAAAAB5Y/ljqm3A0-oR8jxlfjLXUDI8eDbEHXtlFcACEw/s1600/Halo%2BHalo%2B-%2BHero.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://2.bp.blogspot.com/-CwRNQ_TzZO8/V8fBa7XIkbI/AAAAAAAAB5Y/ljqm3A0-oR8jxlfjLXUDI8eDbEHXtlFcACEw/s320/Halo%2BHalo%2B-%2BHero.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Halo Halo, summer in a cup!</td></tr>
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<b>Ingredients </b><br />
Serves 1<br />
<b><br /></b>
<b>Filling:</b><br />
2 tbsp preserved red and white mung beans (mungo)<br />
1/2 boiled saba bananas, sliced (saging)<br />
1/4 cup white and green coconut jello, diced (nata de coco)<br />
1/4 cup jackfruit, julienne (langka)<br />
1/4 cup coconut meat, julienne (macapuno)<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-bLt6ffIXulk/V8fFER3X1sI/AAAAAAAAB5g/wb0VYVNKuCA1Qvyck9ZTKY6UTsM7W8SBgCLcB/s1600/Jonaz%2BFamily%2BClose-up.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="195" src="https://4.bp.blogspot.com/-bLt6ffIXulk/V8fFER3X1sI/AAAAAAAAB5g/wb0VYVNKuCA1Qvyck9ZTKY6UTsM7W8SBgCLcB/s400/Jonaz%2BFamily%2BClose-up.png" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You can find pre-made Halo Halo mixes in specialty Asian stores</td></tr>
</tbody></table>
<b>Topping:</b><br />
<div>
</div>
1 cup ice cubes<br />
1/4-1/2 cup evaporated milk<br />
1 scoop of mango ice cream<br />
1 tsp of ube jam<br />
1 tbsp of pinipig (or granola)<br />
<blockquote class="tr_bq">
<b>Did you know: </b>Pinipig are rice grains that are roasted and then pounded until they are flat and look like oats with the texture of rice crisps. </blockquote>
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-waH9PbbLuLQ/V8fF0fNhZAI/AAAAAAAAB5k/9NlO0qYAGmEiG2yIN8Rvo_QGfcSSfINZgCLcB/s1600/Halo%2BHalo%2B-%2BIngredients%2BTop%2BDown.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://4.bp.blogspot.com/-waH9PbbLuLQ/V8fF0fNhZAI/AAAAAAAAB5k/9NlO0qYAGmEiG2yIN8Rvo_QGfcSSfINZgCLcB/s320/Halo%2BHalo%2B-%2BIngredients%2BTop%2BDown.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Halo Halo ingredients (L-R): Nata De Coco (green), Mango Ice Cream, Ube, Nata De Coco (white), Saba Bananas, Halo Halo Mix and Red Mung Beans</td></tr>
</tbody></table>
<div>
<b>Directions:</b></div>
1. In a 16 oz glass (holds 2 cups), start layering the filling ingredients with the beans, saba bananas, coconut jello, coconut and jackfruit.<br />
2. Using a powerful blender, crush the ice cubes with the milk to create a thick and creamy smoothie-like texture. Top the halo halo parfait with the milky shaved ice smoothie. Then add the mango ice-cream, ube jam and sprinkle with pinipig. Serve immediately.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-XpNnRSYXwQs/V8fGgc6Sk9I/AAAAAAAAB5w/gP3-669yuZ0VVgwP84k48fv1840haDI0wCLcB/s1600/CCpic.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="311" src="https://2.bp.blogspot.com/-XpNnRSYXwQs/V8fGgc6Sk9I/AAAAAAAAB5w/gP3-669yuZ0VVgwP84k48fv1840haDI0wCLcB/s320/CCpic.png" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Masarap!</td></tr>
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Candice Macalinohttp://www.blogger.com/profile/02573914173809727548noreply@blogger.com7tag:blogger.com,1999:blog-7389373538686507774.post-42224949322320867032016-06-18T13:00:00.000-07:002016-06-18T13:44:12.152-07:00Crispy Roti Prata (Asian Flat Bread)If you haven't tasted roti prata, imagine if a croissant and a pancake had a baby and it was served dipped in spicy curry, umm yum!<br />
<div>
<blockquote class="">
<b>Foodieo fact: </b>Roti means "bread" and prata means "flat" in Hindi. </blockquote>
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-LaFNsFGO96U/V2WyQhqkm_I/AAAAAAAAB1M/wUvFpPMtBNcUq4mk8cAaR1Mcu4bXapkUQCKgB/s1600/CC%2B-%2BRoti.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://4.bp.blogspot.com/-LaFNsFGO96U/V2WyQhqkm_I/AAAAAAAAB1M/wUvFpPMtBNcUq4mk8cAaR1Mcu4bXapkUQCKgB/s320/CC%2B-%2BRoti.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yummy roti prata!</td></tr>
</tbody></table>
</div>
<div>
I was raised eating this south Indian flat bread, made by pan searing stretched dough coated in ghee (clarified butter), when we lived in Singapore. This country is tiny but a serious mighty global contender when it comes to representing and establishing its own culinary delights influenced from South East Asia like India, Malaysia, China & Malaysia. My favourite memories of eating authentic roti prata is at our Singaporean neighbourhood hawker centre, an open air food court, consuming the flakey, fluffy and butter bread, hot off the griddle. </div>
<div>
<blockquote class="">
<b>Foodieo fact: </b>Ghee is prepared by simmering butter and removing any liquid residue. </blockquote>
</div>
<div>
I'd eat roti prata for breakfast, snack, dessert...heck any meal really, using my fingers to dip the flat bread in warm fish or mutton curry, or have it stuffed with egg, cheese, onion or simply sprinkled with granulated sugar.<br />
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-a71nN6WKmfQ/V2WfJg43OjI/AAAAAAAABzk/G3gygQkK_ccf6XmSr1RWn8ZdK_NpxFidgCKgB/s1600/CC_Ghee.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://4.bp.blogspot.com/-a71nN6WKmfQ/V2WfJg43OjI/AAAAAAAABzk/G3gygQkK_ccf6XmSr1RWn8ZdK_NpxFidgCKgB/s320/CC_Ghee.jpg" width="187" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Glee with Ghee!</td></tr>
</tbody></table>
</div>
<div>
<blockquote class="">
<b>Foodieo tip: </b>Ghee is shelf stable but once opened, it can last 2-3 months unrefrigerated but best to store in the fridge, up to 1 year, for longer shelf live.</blockquote>
</div>
<div>
Now that we live in Vancouver, BC the only chance we get to have roti prata is at Malaysian or Singapore restaurants. Our recent trip back to Singapore last year reinvigorated my love for this fried pancake so much so, I made it my mission to learn how to make it authentically from scratch so I can satisfy my cravings and introduce this delectable dish to friends in Canada.</div>
<blockquote class="">
<b>Foodieo tip: </b>Transform your roti prata from savoury to sweet by enjoying it with ice-cream, nutella and fresh fruit. </blockquote>
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<tr><td style="font-family: arial, sans-serif; margin: 0px;"><span style="margin-left: auto; margin-right: auto;"><a href="https://www.instagram.com/p/BF-mJgjB76F/?taken-by=candicescusina" style="color: #1155cc;" target="_blank"><img border="0" src="https://1.bp.blogspot.com/-bYWINNSAsbU/V1e6F-37AlI/AAAAAAAAByg/Ei2h7Rpge70LuVz2_gOJmWUdGji9cBqBwCLcB/s1600/Screen%2Bshot%2B2016-06-07%2Bat%2B11.24.44%2BPM.png" /></a></span></td></tr>
<tr><td class="" style="font-family: arial, sans-serif; font-size: 12.8px; margin: 0px; padding-top: 4px;"><a href="https://www.instagram.com/p/BF-mJgjB76F/" target="_blank">Watch my Instafoodieo</a></td></tr>
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<div>
<b>Ingredients:</b></div>
<div>
- 3 1/2 cups organic all-purpose flour</div>
<div>
- 1 1/2 tsp kosher salt</div>
<div>
- 1 1/2 tsp granulated sugar</div>
<div>
- 1 cup ghee (melted)</div>
<div>
- 1 egg (beaten)</div>
<div>
- 3/4 cup whole milk (room temperature)</div>
<div>
- 1/2 cup water (room temperature)<br />
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<b>Mixing Directions:</b></div>
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1. Use a mixer with a paddle attachment to combine flour, salt, sugar and 1/4 cup ghee until mixture starts to clump. </div>
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2. Add egg, milk and water. Once dough starts to form, switch to dough hook attachment to start kneading until dough become elastic and smooth (5-7 minutes). </div>
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3. Turn dough onto lightly oiled (use ghee) surface and manually knead dough for another 5 minutes. If dough starts to stick onto surface, continue to drizzle ghee. Dough will feel a bit sticky but not wet.</div>
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4. Cut dough into 16 equal pieces and form into balls. Coat each ball with 1/2-1 tsp of ghee and arrange in a single layer on a cookie sheet and covered with plastic wrap. Let rest at room temperature for at least 6 hours or over night (do not place in fridge, will harden dough).<br />
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Kneading dough in mixer with dough hook (5 minutes). </div>
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Kneading dough by hand (another 5 minutes) on a lightly greased surface using ghee.</div>
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Tadah, roti prata dough! Should feel smooth & elastic.</div>
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Cut dough into 16 even pieces and roll into balls.</div>
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Coat each piece with 1/2-1 tsp ghee. Necessary to keep moist & impart flavour.</div>
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Roti balls slathered with ghee. Let rest covered with saran wrap at room temp, at least 6 hours. Overnight is even better!</div>
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<b>Stretching the Roti Prata Directions:</b></div>
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1. Make sure your work surface is clean and that you dough is room temperature. Warm dough is more pliable and easier to stretch without making holes! </div>
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2. Coat your work surface and hands with a thin layer of ghee. Place one dough ball in the centre of your work surface and use the heel of your palm to press and flatten the dough into a 6-8" disk, slightly thinner around the edges. </div>
<blockquote class="">
<b>Foodieo tip: </b>Drizzle ghee in the middle of the sheet to add, flavour and crispiness to the roti prata.</blockquote>
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<b><i>*You can try using a damp dish towel to practice first!*</i></b></div>
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3. Using your more dominant hand (mine is left), place four fingers of your left hand underneath dough and your thumb on top, at the 7 o’clock position. Place four fingers of right hand on top of dough at 4 o’clock </div>
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4. Throw dough by moving left hand toward your right side, and then slapping it back onto table in one quick motion. Each time, as the dough sticks to the table, pull it back to stretch it further. The dough will get thinner as it’s tossed and pulled. Repeat this until it become thin as possible without too many holes (few are fine). </div>
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5. Simultaneously move your hands clockwise around dough's edges each time you throw dough, allowing the disc to slowly rotate in your hands. This ensures an even stretch from all sides. You can also go around dough's edges by lifting the thicker parts and pulling outwards to thin and gently pressing against table to stick.</div>
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6. Using both hands, fold the top quarter dough so almost reaching middle of sheet. Fold the opposite edge to meet in the middle. Then repeat on the other edges to make a square. Each time you fold, try to capture some air in-between layers.</div>
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Press & flatten dough with greased hands.</div>
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Flatten dough until paper thin, throwing & slapping dough on greased counter. </div>
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View my <a href="https://www.instagram.com/p/BF-mJgjB76F/" target="_blank">Instafoodieo</a> again!</div>
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Fold edges so barely touching each other in the middle.</div>
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<b>Foodieo tip:</b> Once you have stretched the roti prata open, you can stuff it by adding fixings like a beaten egg, grated cheddar cheese, thinly sliced onions. Then you close it up by folding the edges into the middle like an envelope. </blockquote>
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<b>Cooking Roti Prata Directions:</b></div>
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1. Heat a non-stick pan over a low-medium heat. </div>
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2. Drizzle pan with a little ghee. Add one bread to the pan, and cook slowly, turning periodically, to ensure even browning on all sides. Cook until each side is deep golden brown, even if that means more cooking time than you expect. </div>
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3. Once cooked, place the roti prata to a flat work surface, and then use a clapping motion (careful as the bread will be hot), slapping the bread together between your hands to separate the layers so the bread is flakley. Repeat with remaining roti and eat immediately with curry or granulated sugar. </div>
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<b>Foodieo tip: </b>The first roti prata tend to be a “tester,” letting you know whether to raise or lower the heat. </blockquote>
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Gently place folded roti to heated & greased non-stick pan. Air bubbles are good, means roti will be flaky!</div>
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Ahh...browning to perfection.</div>
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Slap cooked roti between your hands to separate the layers so the bread is flakley.</div>
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Serve with curry, granulated sugar, egg, plain or whatever suits you!</div>
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Candice Macalinohttp://www.blogger.com/profile/02573914173809727548noreply@blogger.com3tag:blogger.com,1999:blog-7389373538686507774.post-6931588639750740292016-04-14T23:10:00.002-07:002017-01-04T10:49:03.435-08:00FOODIEO: Pandesal (Filipino Sweet Bread Roll)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-OiBnK62IMbo/WG1DNuB6C9I/AAAAAAAACBg/aHWKcAxyuyYbjST8AHQgEo0iyIgFC-6wgCLcB/s1600/Pandesal%2BBread%2BBasket%2B3*.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://3.bp.blogspot.com/-OiBnK62IMbo/WG1DNuB6C9I/AAAAAAAACBg/aHWKcAxyuyYbjST8AHQgEo0iyIgFC-6wgCLcB/s400/Pandesal%2BBread%2BBasket%2B3*.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: 12.8px;">Homemade pandesal, (Filipino sweet bread roll). </span><i style="font-size: 12.8px;">Maliknamnam</i><span style="font-size: 12.8px;">!</span></td></tr>
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<span style="font-family: "trebuchet ms" , sans-serif;">Whenever we visit the Philippines, before dropping off our luggages at my mom's childhood home in Cubao, Manila, we make a pit stop on route from the airport to the famous <a href="https://www.facebook.com/MEGAMELT-MUHLACH-ENSAYMADA-155232844700/" target="_blank">Megamelt Muhlach</a>. They are best known for their <i><b>ensaymada</b></i> (Filipino cheesy butter pastry) but our guilty pleasure is their pandesal. We pick up </span><span style="font-family: "trebuchet ms" , sans-serif;">a dozen of their fresh <b><i>pandesal</i></b>, a Filipino classic sweet bread roll. This batch of pandesal barely lasts us 24 hours. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Foodieo Fact: </b>Pandesal is Spanish for "salt of bread" but they're slightly sweet! Lost in translation;)</span></blockquote>
<span style="font-family: "trebuchet ms" , sans-serif;">The national bread of the Philippines, these golden rolls are soft, airy and slightly sweet with a light crust for crunch, yum! They are best consumed warm, spread with a layer of salted butter, topped with a slice of sharp cheddar cheese then dipped into hot strong coffee. They melt in your mouth like pillowy biscotti. For most Filipinos, it's tough to live through a day without our fix of pandesal.</span><br />
<blockquote class="tr_bq">
<span style="font-family: "trebuchet ms" , sans-serif;"><b>Foodieo Fact: </b>Commonly known as "poor man's bread", pandelsal was a cheaper alternative for rice during the world war times. Now, these </span><span style="font-family: "trebuchet ms" , sans-serif;">ubiquitous </span><span style="font-family: "trebuchet ms" , sans-serif;">buns can be found throughout the world in variety of flavours like whole wheat, cheese, raisin, <i><b>ube</b></i> (purple yam) and much more!</span></blockquote>
<span style="font-family: "trebuchet ms" , sans-serif;">Whenever we crave these little oval loaves back in Canada, we can easily find them at local Filipino stores. However, it's nothing like have them hot-out-of-the-oven, watching steam gently evaporating when you pull the loaf apart and seeing the butter liquify before your eyes. Then immediately devouring a 3-4 pandesal rolls at once! Not that I've experienced that but can imagine the temptation;)</span><br />
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<tr><td class="tr-caption" style="text-align: center;">So happy the pandesals turned out, yay!</td></tr>
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<span style="font-family: "trebuchet ms" , sans-serif;">Here's an easy, a little time consuming recipe (believe me it's worth it!) pandesal recipe that is foolproof. At least it was for me. This <a href="https://youtu.be/sffgvTqZNC4" target="_blank">FOODIEO</a> shows me making pandesal for the first time and nailing it! They turned out exactly how I remember eating them in the Philippines. Hope you will give it a try and bring some pinoy comfort food into your home.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Ingredients:</b></span><br />
<span style="background-color: white; line-height: 20.8px;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #2d2d2d; font-family: "trebuchet ms" , sans-serif;">2 cups warm water (1</span><span style="font-family: "trebuchet ms" , sans-serif;">10</span><span style="font-family: "trebuchet ms" , sans-serif; line-height: 18.2px;">°</span><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-weight: bold; line-height: 18.2px;">F</span></span></span></span><span style="font-family: "trebuchet ms" , sans-serif;"><span style="background-color: white; line-height: 20.8px;">)</span></span><br />
<span style="background-color: white; color: #2d2d2d; line-height: 20.8px;"><span style="font-family: "trebuchet ms" , sans-serif;">2 teaspoons active dry yeast<br />1/3 cup<br />1/4 cup sunflower oil<br />1 1/2 tsp kosher salt<br />5-6 cups organic, unbleached all-purpose flour + 1/3 cup for kneading<br />1/2 cup bread crumbs (sprinkle on top of rolls)</span></span><br />
<span style="background-color: white; color: #2d2d2d; line-height: 20.8px;"><span style="font-family: "trebuchet ms" , sans-serif;">Butter (optional)</span></span><br />
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<span style="background-color: white; color: #2d2d2d; line-height: 20.8px;"><span style="font-family: "trebuchet ms" , sans-serif;"><b>Directions:</b></span></span><br />
<span style="background-color: white; color: #2d2d2d; line-height: 20.8px;"><span style="font-family: "trebuchet ms" , sans-serif;">1) Fill small bowl with warm water, add yeast and 1 tsp of sugar, stir to dissolve. Let sit until mixture becomes bubbly and creamy, about 10 min.</span></span><br />
<span style="background-color: white; color: #2d2d2d; line-height: 20.8px;"><span style="font-family: "trebuchet ms" , sans-serif;">2) In large mixing bowl, combine 1/3 cup of sugar and oil, mix until smooth. Add salt and 1 cup of flour, mix until combined. Add yeast mixture. Add remaining 4-5 cups of flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl.</span></span><br />
<span style="background-color: white; color: #2d2d2d; line-height: 20.8px;"><span style="font-family: "trebuchet ms" , sans-serif;">3) Turn dough onto slightly floured surface and knead until smooth, supple and elastic, 10 minutes. Oil a large mixing bowl, turn dough in it until coated with oil. Cover with a damp towel and let sit in warm place until dough has doubled in size, about 1 hour.</span></span><br />
<span style="background-color: white; color: #2d2d2d; line-height: 20.8px;"><span style="font-family: "trebuchet ms" , sans-serif;">4) Turn dough onto floured surface and divide into 4 equal pieces. Form each piece into</span></span><br />
<span style="background-color: white; color: #2d2d2d; line-height: 20.8px;"><span style="font-family: "trebuchet ms" , sans-serif;">log and roll until 1/2" thick in diameter. Using a sharp knife, cut log into 1/2" roll pieces. Place the rolls, flat side down, onto 2 baking sheets. Gently press each roll down to flatten. </span></span><br />
<span style="background-color: white; color: #2d2d2d; line-height: 20.8px;"><span style="font-family: "trebuchet ms" , sans-serif;">5) Preheat oven to 375</span></span><span style="background-color: white; font-family: "trebuchet ms" , sans-serif; line-height: 18.2px;">°</span><span style="background-color: white; font-family: "trebuchet ms" , sans-serif; line-height: 20.8px;"><span style="font-weight: bold; line-height: 18.2px;">F.</span></span><br />
<span style="background-color: white; color: #2d2d2d; font-family: "trebuchet ms" , sans-serif; line-height: 20.8px;">6) Sprinkle pandesal rolls with bread crumbs, cover them with a damp cloth and let rise until double in volume, about 30 min.</span><br />
<span style="background-color: white; color: #2d2d2d; font-family: "trebuchet ms" , sans-serif; line-height: 20.8px;">7) Bake for about 10-15 min or until golden brown. Then immediately eat with lots of butter, masarap!!</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-8HawxOnZ9PA/WG1DiTq_cyI/AAAAAAAACBk/MwPWAj1GHgkghnE7wYnL2EleU55IDJ2dwCLcB/s1600/Pandesal%2BBreakfast%2B2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://2.bp.blogspot.com/-8HawxOnZ9PA/WG1DiTq_cyI/AAAAAAAACBk/MwPWAj1GHgkghnE7wYnL2EleU55IDJ2dwCLcB/s400/Pandesal%2BBreakfast%2B2.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Enjoy spread with butter, cheddar cheese, jam, coffee grinds...anything would be good in pandesal!</td></tr>
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<span style="background-color: white; color: #2d2d2d; font-family: "trebuchet ms" , sans-serif; line-height: 20.8px;"><span style="font-size: x-small;">Recipe adapted from<a href="http://allrecipes.com/recipe/16151/pan-de-sal-i/" target="_blank"> All Recipes</a>.</span></span><br />
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Candice Macalinohttp://www.blogger.com/profile/02573914173809727548noreply@blogger.com8tag:blogger.com,1999:blog-7389373538686507774.post-26553957863715256872016-01-24T19:25:00.004-08:002016-01-24T19:31:28.997-08:00Que Pasa Spicy Tortilla Soup<div class="separator" style="clear: both; text-align: center;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-1DGKkaLGtLA/VqWVNul16CI/AAAAAAAABtk/uMILiLbWRaU/s1600/Que%2BPasa%2Bcooking%2Bdemo.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-1DGKkaLGtLA/VqWVNul16CI/AAAAAAAABtk/uMILiLbWRaU/s400/Que%2BPasa%2Bcooking%2Bdemo.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Candice having fun at the Que Pasa cooking demo at the Gluten Free Expo</td></tr>
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Happy 2016, <i>que pasa</i> (what's up)? Well, the past few years I've been blessed being able to combine my passions of cooking, eating and promoting organic foods at my job as Marketing Events Manager for <a href="http://ca-en.naturespath.com/" target="_blank">Nature's Path Organic Food</a> and <a href="http://us.quepasafoods.com/" target="_blank">Que Pasa</a>. My role has me travelling often so that's why my posts haven't been frequent but I hope to change that this year. My new year's resolution is to try and post a recipe or a culinary story at least once a month, definitely doable (I will keep reminding myself)!<br />
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With January's cold rainy weather, it's nice to cuddle up to a bowl of warm and hearty soup. So last weekend I did a cooking demo on a Spicy Tortilla Soup topped with Que Pasa chips at the <a href="https://www.glutenfreeexpo.ca/" target="_blank">Gluten Free Expo Vancouver</a>. This one pot wonder is quick and easy to make, satisfying the healthy and tasty requirements while being vegetarian and gluten free. I especially like it because it's a nice meal if you want to entertain after the holidays without needing to spend too much time or money.<br />
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I'm not gluten free but working in the food industry, I've realized that not all gluten free foods are created equal. A gluten free label doesn't mean it's healthier and better for you. It's considering the quality of the ingredients in the gluten free products. Not only are the Que Pasa chips third party certified gluten free, they are also certified organic and Non-GMO Project verified. Meaning the ingredients in the Que Pasa corn chips are not genetically modified, sprayed with synthetic chemical pesticides and herbicides or have artificial colours or preservatives. They are void of the artificial stuff but packed with lots of flavour, yay!<br />
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Good thing because Que Pasa are my favourite tortilla chips, and those end of the bag broken pieces are perfect to be topped on soups or salads of just plain snacking. I love the whole grain corn textures and satisfying crunch of each lightly salted chip, <i>delicioso!</i><br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-JkliFD9WYK8/VqWUznduDLI/AAAAAAAABtc/0tVQ_cG5Qsg/s1600/que_pasa_tortilla_soup-low.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="221" src="http://1.bp.blogspot.com/-JkliFD9WYK8/VqWUznduDLI/AAAAAAAABtc/0tVQ_cG5Qsg/s400/que_pasa_tortilla_soup-low.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Que Pasa Spicy Tortilla Soup</td></tr>
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<b>Ingredients:</b><br />
1 tbsp olive oil<br />
1 onion, medium chopped<br />
2 cloves garlic, minced<br />
1 red bell pepper, chopped (1" thick)<br />
2 tsp Mexican chili powder<br />
1 tsp ground cumin<br />
4 cups gluten free vegetable stock<br />
1 can (14oz) black beans, drained & rinsed<br />
1 cup organic corn kernels, fresh or frozen<br />
1 cup gluten free salsa (canned diced tomatoes)<br />
1/2 tsp salt<br />
1/4 tsp pepper<br />
1/4 tsp brown sugar (optional)<br />
1 avocado, peeled, pitted & chopped<br />
2 cups broken Que Pasa Tortilla chips<br />
2 tbsp chopped cilantro or parsley<br />
<u>Optional:</u><br />
1/4 cup sour cream<br />
1/4 cup shredded cheddar cheese<br />
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<b>Preparation:</b><br />
In a large sauce pan or Dutch oven, heat olive oil over medium heat; cook onion, garlic & red bell peppers, stirring occasionally, for 3 minutes or until vegetables are soften. Add chilli powder and cumin, cook and stir for 1 minute.<br />
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Add stock, black beans and corn to saucepan; bring to boil. Reduce heat; cover and simmer for 15 minutes. Stir in salsa, season with salt & pepper. Divide among bowls and garnish with avocado, tortilla chips and cilantro or parsley.<br />
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Recipe adapted from <a href="http://us.quepasafoods.com/recipe/que-pasa-tortilla-soup-0" target="_blank">Que Pasa Foods</a>.Candice Macalinohttp://www.blogger.com/profile/02573914173809727548noreply@blogger.com3tag:blogger.com,1999:blog-7389373538686507774.post-59346552953768034822015-07-12T14:32:00.000-07:002015-07-12T14:32:04.007-07:00Gluten Free Lumpia (Filipino fresh spring rolls)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-AV-AeyMpec8/VaLb8tmxYXI/AAAAAAAABnc/XtsUADUOMhk/s1600/CC-Lumpia.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-AV-AeyMpec8/VaLb8tmxYXI/AAAAAAAABnc/XtsUADUOMhk/s400/CC-Lumpia.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Happy it's summer and enjoying some healthy lumpia!</td></tr>
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<span style="font-family: Trebuchet MS, sans-serif;">Lumpia, is a Filipino version of Chinese spring rolls filled with meat and veggies. This highly addictive finger food, usually made in mass quantities, </span><span style="font-family: 'Trebuchet MS', sans-serif;">was a staple at our family's parties and usually </span><span style="font-family: 'Trebuchet MS', sans-serif;">served fried. </span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Here's my version of a light and healthy gluten free lumpia. It's i</span><span style="font-family: 'Trebuchet MS', sans-serif;">nfluenced by the Vietnamese fresh rolls but with </span><span style="font-family: 'Trebuchet MS', sans-serif;">all the delicious flavours of the Philippines without the task of frying or guilt of indulging. </span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">I</span><span style="font-family: 'Trebuchet MS', sans-serif;"> first prep and cook the filling, g</span><span style="font-family: 'Trebuchet MS', sans-serif;">round pork, carrots, water chestnuts and green onions, then </span><span style="font-family: 'Trebuchet MS', sans-serif;">use thin rice paper to wrap the savoury goodness into a white roll. This lumpia is easy to make while being light and healthy, a perfect appetizer </span><span style="font-family: 'Trebuchet MS', sans-serif;">to enjoy during the </span><span style="font-family: 'Trebuchet MS', sans-serif;">summer!</span></div>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-nts8NO9N68c/VaLcOK7Q_NI/AAAAAAAABnk/4WA8jGR4bIc/s1600/GF%2BLumpia%2B-%2BClose-up.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-nts8NO9N68c/VaLcOK7Q_NI/AAAAAAAABnk/4WA8jGR4bIc/s320/GF%2BLumpia%2B-%2BClose-up.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gluten Free Lumpia, so easy to make!</td></tr>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredients</b></span></div>
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<ul>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">2 tbsp vegetable oil</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">1 medium onion (1 cup), finely diced</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">3 garlic cloves (1 tbsp), minced</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">1 lb lean ground pork</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">1 cup carrots, shredded</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup green onions, finely sliced</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">1/4 cup water chestnuts, finely chopped</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">2-3 tbsp </span><a href="http://www.amazon.com/Tamari-Sauce-Wheat-Free-Organic/dp/B0046IIXTW" style="font-family: 'Trebuchet MS', sans-serif;" target="_blank">Tamari Soy Sauce</a><span style="font-family: 'Trebuchet MS', sans-serif;"> (wheat free soy sauce)</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Pinch of salt & pepper to taste</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">15 dried rice paper wrappers</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">1-2 cups lukewarm water</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Optional: sweet chilli dipping sauce </span></li>
</ul>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b>Preparation</b></span></div>
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<ol style="background-color: white; line-height: 18.4799995422363px;">
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Pre-heat a large frying pan over medium. Add oil, onions and garlic then cook for 2 minutes, stirring periodically. </span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Add the pork, carrots, 1/4 cup green onions, water chestnuts and soy sauce, cook for another 8-10 minutes or until pork is cooked through, stirring periodically. </span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;"><span style="line-height: normal;">Remove from heat and and transfer to a large bowl. Add 1/4 cup green onions, salt and pepper and toss to combine. Set aside. </span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;"><span style="line-height: normal;"><div class="separator" style="clear: both;">
<span style="line-height: 17px;">Fill a shallow bowl with lukewarm water. Dip one rice wrapper into the water for a few seconds until it softens. Lay the wrapper flat on a clean, damp towel. </span></div>
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<li style="margin: 0px 0px 0.25em; padding: 0px;"><div class="separator" style="clear: both;">
<span style="font-family: Trebuchet MS, sans-serif;"><span style="line-height: inherit;">Place about 2 tablespoons of filling toward </span>the<span style="line-height: inherit;"> one-third of the wrapper nearest to you.</span><span style="line-height: inherit;"> Gently fold the bottom wrap over filling. Fold the 2 sides inward over the filling then tightly roll up the wrap. Seal the edges with more water and place on a plate with the seam side down. Do not stack the lumpia on top of each other or they will stick. </span></span><span style="font-family: 'Trebuchet MS', sans-serif; line-height: inherit;">Repeat </span><span style="font-family: 'Trebuchet MS', sans-serif; line-height: 18.4799995422363px;">until</span><span style="font-family: 'Trebuchet MS', sans-serif; line-height: inherit;"> all the </span><span style="font-family: 'Trebuchet MS', sans-serif; line-height: 18.4799995422363px;">filling</span><span style="font-family: 'Trebuchet MS', sans-serif; line-height: inherit;"> has been used. </span></div>
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<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: 'Trebuchet MS', sans-serif; line-height: 18.4799995422363px;">Serve immediately with sweet chilli dipping sauce.</span></li>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-TOQtN6sEVAY/VaLcVU1W2KI/AAAAAAAABns/FRf3-9eO73k/s1600/GF%2BLumpia%2B-%2BTop%2BDown.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-TOQtN6sEVAY/VaLcVU1W2KI/AAAAAAAABns/FRf3-9eO73k/s400/GF%2BLumpia%2B-%2BTop%2BDown.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Masarup!</td></tr>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="line-height: 18.4799995422363px;"><br /></span></span></div>
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Candice Macalinohttp://www.blogger.com/profile/02573914173809727548noreply@blogger.com9tag:blogger.com,1999:blog-7389373538686507774.post-76100334423149110022015-04-29T23:51:00.006-07:002015-04-29T23:55:17.731-07:00Turon (Fried Banana Spring Rolls)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-ixZv0Yriy1s/VUHMNK0m_BI/AAAAAAAABkM/80Sf79nTjGo/s1600/Turon_Ube.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-ixZv0Yriy1s/VUHMNK0m_BI/AAAAAAAABkM/80Sf79nTjGo/s1600/Turon_Ube.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Turon with ube ice-cream</td></tr>
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One of my favourite Filipino desserts is <i>turon</i>, a fried sweet snack made with boiled saba bananas, slices of langka (jackfruit) then encased in a <i>lumpia</i> (spring roll) wrapper. To me, it's best served warm with a scoop of cold <i>ube </i>(purple yam) ice cream.<br />
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I love the combination of the crunchy wrapper and the soft banana centre, a delicious contrast of textures. It's easy to make and adaptable to various tastes with endless filling variations like sweet potato, mango, coconut, mung beans, cheddar cheese, caramel, etc. Turon is a snack often eaten as a finger food. No wonder this sweet spring roll is a popular Filipino street food among kids and adults throughout the Philippines!<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-N9UlPit1dhw/VUHMncPCRjI/AAAAAAAABkU/lKwQE-OagIU/s1600/IMG_0120.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-N9UlPit1dhw/VUHMncPCRjI/AAAAAAAABkU/lKwQE-OagIU/s1600/IMG_0120.JPG" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Boiled saba bananas</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Ecau5ndGU1o/VUHMsASzedI/AAAAAAAABkc/UYxF1qHP2Pg/s1600/IMG_0121.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-Ecau5ndGU1o/VUHMsASzedI/AAAAAAAABkc/UYxF1qHP2Pg/s1600/IMG_0121.JPG" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jackfruit</td></tr>
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I've tried using regular bananas in the recipe but it's best to use boiled saba bananas. Saba bananas are able to hold their texture and shape when you deep fry them. They're a hybrid of two different banana types and is usually used for cooking, though it can be eaten raw. Saba bananas are an important source in Filipino cuisine and has similar nutritional value as potatoes.<br />
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Though the name sounds Spanish, the origin of turon is likely influenced by the Chinese prior to the Spanish colonization. Similar to other dishes like <i>pancit</i> (Chinese noodle dish) of fusing traditional Filipino foods with Chinese cooking techniques. Turon is a tasty combination of Chinese spring rolls with Filipino bananas.<br />
<blockquote class="tr_bq">
<b>Did you know: </b>Turon is a Latin word and rooted to mean "to toast". It's known as<i><b> </b>lumpiyang saging<b> </b></i>(banana spring roll) in Tagalog.</blockquote>
Turon is highly addictive so encourage that you may need to make a little extra as they get eaten up easily and quickly!<br />
<blockquote class="tr_bq">
<b>Tasty Tip: </b>Make extra uncooked turon and keep frozen until you are ready to eat. No need to thaw either.</blockquote>
<b>Ingredients</b><br />
6 boiled saba bananas, peeled and sliced in half (or can be bought frozen in 1lb bags, defrosted and sliced in half)<br />
12 small lumpia wrappers (5.75"x5.75" square wrappers)<br />
4 pieces of jackfruit, sliced into 12 1/4" strips<br />
2-3 tbsp brown sugar<br />
1 litre organic canola oil<br />
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<b>Preparation</b><br />
1. Place sliced banana on lumpia wrapper, sprinkle with brown sugar then add a slice of jackfruit. Fold bottom and sides of wrapper over banana and roll. Seal wrapper over banana by dipping your fingers in water and running them along edge of lumpia wrapper. Repeat process with the rest of lumpia.<br />
2. Heat oil cast iron skillet or a heavy bottom dutch oven. When water sizzles across the top of the oil, it's ready to fry the turon. Add 2-3 pieces, be careful not to over crowd the pot, and fry for 3-5 minutes or until turin is golden brown. Drain on paper towels and let cool for 5 minutes before serving with cold ube ice-cream, masarup!<br />
<blockquote class="tr_bq">
<b>Tasty Tip: </b>Other fillings like sweet potato, mango, coconut, mung beans, cheddar cheese or caramel partner well the saba bananas in the turon. </blockquote>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-nYww9FXewUw/VUHM3s2FpeI/AAAAAAAABks/mbmqDhBdwjI/s1600/IMG_0134.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-nYww9FXewUw/VUHM3s2FpeI/AAAAAAAABks/mbmqDhBdwjI/s1600/IMG_0134.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Place saba banana & jackfruit on lumpia wrapper</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-TvCfWVBCDO0/VUHM8a9eteI/AAAAAAAABk0/JAle8G-TWYc/s1600/IMG_0137.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-TvCfWVBCDO0/VUHM8a9eteI/AAAAAAAABk0/JAle8G-TWYc/s1600/IMG_0137.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fold lumpia wrapper over banana</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-pKHXVNdm46k/VUHNArovULI/AAAAAAAABk8/Yi-lm0zfoVA/s1600/IMG_0139.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-pKHXVNdm46k/VUHNArovULI/AAAAAAAABk8/Yi-lm0zfoVA/s1600/IMG_0139.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Seal banana in wrapper with water </td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-yTt5HwFmf4U/VUHNFCpDXrI/AAAAAAAABlE/olP-ZZgJO1Q/s1600/IMG_0141.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-yTt5HwFmf4U/VUHNFCpDXrI/AAAAAAAABlE/olP-ZZgJO1Q/s1600/IMG_0141.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Repeat process for the rest of the bananas</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-VUgSaQ3Ocs8/VUHMyshwr0I/AAAAAAAABkk/NGtAb388jRg/s1600/IMG_0097.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-VUgSaQ3Ocs8/VUHMyshwr0I/AAAAAAAABkk/NGtAb388jRg/s1600/IMG_0097.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fry bananas over medium heat for 3-5min or until golden brown</td></tr>
</tbody></table>
Candice Macalinohttp://www.blogger.com/profile/02573914173809727548noreply@blogger.com5tag:blogger.com,1999:blog-7389373538686507774.post-19476571768151080042015-04-19T00:12:00.001-07:002015-04-19T00:17:19.636-07:00Mini Buko Pies (young coconut)<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-xZ8hSmX8cvE/VTNR-xXBLBI/AAAAAAAABjM/uYhI_goZpqg/s1600/BukoPies.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-xZ8hSmX8cvE/VTNR-xXBLBI/AAAAAAAABjM/uYhI_goZpqg/s1600/BukoPies.jpg" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mini Buko Pies</td></tr>
</tbody></table>
<br />
I was lucky to have grown up having fresh buko, young coconut, in all its glory when we'd visit the Philippines. Street vendors would roam the streets selling fresh buko and it's juice for less than 10 cents a coconut.<br />
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When we visited my Dad's family coconut farm in the Philippines last winter, a brave young boy climbed up the tree in his bare feet, twisted the fruit off by hand and dropped it below for us to catch. He expertly sliced open the coconut with one swoop of a machete! The best part was scrapping out the tender buko meat with our handmade coconut husk spoons.<br />
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It was coconut heaven every time we were in Philippines. It seemed like the past 5 years, the rest of the world also discovered the love for buko and it's nutritiously refreshing water. You can easily find coconut water in grocery and local convenient stores throughout North America. The difference is it costs about $3-5 a bottle, much more than 10 cents for a fresh buko like it is back in the Philippines.<br />
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Coconuts are known to be the "tree of life" as it's valued for it's amazing flavour, nutritious benefits and versatility being a good source of water, meat, milk, and oil.<br />
<blockquote class="tr_bq">
<b>Did you know: </b>Coconut water from buko is a natural source of electrolytes, calcium, magnesium and potassium.</blockquote>
This recipe is slightly easier than my last <a href="http://candicescusina.blogspot.ca/2012/10/buko-young-coconut-custard-pie.html" target="_blank">buko pie</a> post because it calls for less ingredients to make the dough and it's great to make into smaller individual portions. I actually prefer making the dough by hand, this gives me more control so I don't over work the butter and shortening into the flour ensuring the pastry turns out light and flaky once it's baked! Masarup!<br />
<br />
<b>Mini Buko Pies</b><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-24Dvzo5JxMs/VTNT6xU6USI/AAAAAAAABj4/l20epuOsJyU/s1600/Buko.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-24Dvzo5JxMs/VTNT6xU6USI/AAAAAAAABj4/l20epuOsJyU/s1600/Buko.jpg" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Buko Custard</td></tr>
</tbody></table>
<b>Buko Custard:</b><br />
2 cups young coconut meat (2 x 454g frozen buko packs, defrosted & drained)<br />
3/4 cups sugar<br />
1/2 cup young coconut water<br />
1/2 cup evaporated milk<br />
1/3 cup cornstarch<br />
1 tsp vanilla extract<br />
<br />
Mix all ingredients together in a sauce pan over medium heat. Watch carefully, stirring constantly until buko filling has thickened into a custard, about 5 minutes.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-_AFVnVj1Rio/VTNTUk85f9I/AAAAAAAABjo/yTy4nOG75dI/s1600/PastryinCups.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-_AFVnVj1Rio/VTNTUk85f9I/AAAAAAAABjo/yTy4nOG75dI/s1600/PastryinCups.jpg" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pastry in muffin cups</td></tr>
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<b>Buko Pastry:</b><br />
2 cups sifted all purpose flour<br />
1 tsp salt<br />
1/3 cup shortening, chilled and diced<br />
1/4 cup butter (1 stick), chilled and diced, plus extra butter to grease muffin tray<br />
3-4 tbsp cold water<br />
1 egg beaten, for egg wash<br />
Optional: palm sugar to sprinkle on top of pastry<br />
<br />
1. Mix flour with salt in a large bowl.<br />
2. Cut shortening and butter with a pastry knife or by hand until flour mixture resembles cornmeal texture.<br />
3. Sprinkle cold water on flour mixture until dough starts to form. Gather dough until it cleans the bowl then tip it onto a floured counter top. Do not handle too much or dough will become tough. Press into a ball then divide into 16 even pieces and let rest in fridge for 30 minutes to allow the gluten in the pastry to relax.<br />
4. Preheat oven to 400F. Grease 8 muffin cups with soften butter butter or oil spray.<br />
5. Press each piece of dough into 8 muffin cups, making sure there is a tiny rim of pastry sticking out at the top. Prick small holes at the bottom of pastry with a fork to allow steam to escape.<br />
6. Fill each pastry with buko custard until filling nearly fills the muffin cups.<br />
7. Roll out the other 8 pieces of pastry into a round disk that will fit over the buko pie. Carefully place pastry over each pie and use your fingers or a fork to gently press the top pastry to the bottom pastry until they stick together and no gaps remain. Prick small holes on the top pastry then brush with egg wash and sprinkle with palm sugar.<br />
8. Bake for 40 min, or until pastry is golden brown. Remove from oven and let cool for 20 min before serving with cold ube (purple yam) ice cream!<br />
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<div class="separator" style="clear: both; text-align: center;">
</div>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-QO-qnfshEcE/VTNTZZ11IuI/AAAAAAAABjw/peoSD0FSY2Q/s1600/PrebakedBuko.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-QO-qnfshEcE/VTNTZZ11IuI/AAAAAAAABjw/peoSD0FSY2Q/s1600/PrebakedBuko.jpg" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Buko pies topped with egg wash & palm sugar</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-FKvMs69uAkA/VTNRst_m0jI/AAAAAAAABjE/6mze9yIuCcQ/s1600/BukoPie.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-FKvMs69uAkA/VTNRst_m0jI/AAAAAAAABjE/6mze9yIuCcQ/s1600/BukoPie.jpg" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baked Buko Pies</td></tr>
</tbody></table>
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<br />Candice Macalinohttp://www.blogger.com/profile/02573914173809727548noreply@blogger.com5tag:blogger.com,1999:blog-7389373538686507774.post-31909651779118501112015-04-06T21:19:00.002-07:002015-04-06T21:33:19.500-07:00Sweet Cassava Cake<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-709yfFMpYd8/VSNWVA2QLRI/AAAAAAAABhg/IqfBSPzMYL0/s1600/BakedCassava_LongFork2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="color: black; font-family: Times, Times New Roman, serif;"><img border="0" src="http://1.bp.blogspot.com/-709yfFMpYd8/VSNWVA2QLRI/AAAAAAAABhg/IqfBSPzMYL0/s1600/BakedCassava_LongFork2.jpg" height="266" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Times, Times New Roman, serif;">Baked cassava cake with coconut custard topping</span></td></tr>
</tbody></table>
<span style="font-family: Times, Times New Roman, serif;">I grew up eating my Mom's cassava cake, a classic Filipino sweet treat that is enjoyed all-year round for dessert or as a <i>merienda</i>, a light afternoon snack.</span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;">This yummy gluten-free cake is densely packed with grated cassava and delicately sweetened with creamy condensed milk and coconut. Noshing into a slice of room temperature cassava cake, the best way to enjoy it in my opinion, has the consistency of soft and sticky-gelatinous texture similar to having cooled rice pudding.</span><br />
<blockquote class="tr_bq">
<span style="font-family: Times, Times New Roman, serif;"><b>Did you know: </b>Cassava is a gluten-free starchy root vegetable grown in the tropics like South America, South East Asia and of course, the Philippines. </span></blockquote>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-PFZWlR0teio/VSNW9vyQu4I/AAAAAAAABiI/C8tUg2mRqzc/s1600/GratedCassava_Pouch.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="color: black; font-family: Times, Times New Roman, serif;"><img border="0" src="http://1.bp.blogspot.com/-PFZWlR0teio/VSNW9vyQu4I/AAAAAAAABiI/C8tUg2mRqzc/s1600/GratedCassava_Pouch.jpg" height="266" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Times, Times New Roman, serif;">Grated cassava pouch, you can buy frozen in oriental grocery stores</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-hzTNfnq0NrA/VSNWwAHuMdI/AAAAAAAABhw/nRJO7Fvhz_o/s1600/GratedCassava.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="color: black; font-family: Times, Times New Roman, serif;"><img border="0" src="http://2.bp.blogspot.com/-hzTNfnq0NrA/VSNWwAHuMdI/AAAAAAAABhw/nRJO7Fvhz_o/s1600/GratedCassava.jpg" height="266" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Times, Times New Roman, serif;">Raw grated cassava</span></td></tr>
</tbody></table>
<span style="font-family: Times, Times New Roman, serif;">It's more common to find frozen grated cassava in your local oriental grocery store (comes in 454g pouches) than the fresh long and firm starchy white root encased with a rough brown skin. I'd recommend that you to get the frozen grated cassava as its brown skin has already been removed, good that it is because it has some races of cyanide. Do not worry, the cassava flesh is very safe to eat and delicious!</span><br />
<blockquote class="tr_bq">
<span style="font-family: Times, Times New Roman, serif;"><b>Did you know: </b>Cassava is the third largest source of carbs in the tropics after rice and corn. </span></blockquote>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-fP4DtOI9PxM/VSNWkv8ungI/AAAAAAAABho/LkSD6XZMmUo/s1600/BakedCassava_LongPan.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="color: black; font-family: Times, Times New Roman, serif;"><img border="0" src="http://3.bp.blogspot.com/-fP4DtOI9PxM/VSNWkv8ungI/AAAAAAAABho/LkSD6XZMmUo/s1600/BakedCassava_LongPan.jpg" height="266" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Times, Times New Roman, serif;">Baked cassava cake with coconut custard bubbling fresh out of the oven!</span></td></tr>
</tbody></table>
<div>
<span style="font-family: Times, Times New Roman, serif;">As a kid, cassava cake seemed to magically appear on our kitchen counter like dessert fairies had quickly whipped it up while we were busy elsewhere doing chores or homework. Later I found out that my Mom just nuked the whole dessert in the microwave and the cake was done and ready to eat in minutes. Sorry Mom, your secret is out. She'd finish off her cassava with a thin layer of melted <i>matamis na bao</i>, a dark brown sweet coconut jam, to amplify the cake's coconut flavours.</span><br />
<span style="font-family: Times, Times New Roman, serif;"><br class="Apple-interchange-newline" /></span>
<span style="font-family: Times, Times New Roman, serif;">The more traditional Filipino cassava cake is baked in the oven then topped with a creamy coconut custard which gets broiled to give it that spotty charred golden surface, similar to how you'd finish a creme brulee. It's really easy to make and hope you'll try this recipe at home for your next anytime snack.</span><br />
<blockquote class="tr_bq">
<span style="font-family: Times, Times New Roman, serif;"><b>Did you know: </b>Other Filipino recipes that use cassava are sweet <b><i>pichi-pichi </i>(</b>colourful gelatinous rounds topped with sugar and fresh grated coconut) and <b><i>suman</i></b> (cassava cake steamed while wrapped in banana leaves then eaten with sugar)</span></blockquote>
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
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<tr><td><a href="http://4.bp.blogspot.com/-TjbmI-4FZpA/VSNXdyXFlFI/AAAAAAAABiQ/PtCK7pXdmEU/s1600/Cassava_Ramekin.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="color: black; font-family: Times, Times New Roman, serif;"><img border="0" src="http://4.bp.blogspot.com/-TjbmI-4FZpA/VSNXdyXFlFI/AAAAAAAABiQ/PtCK7pXdmEU/s1600/Cassava_Ramekin.jpg" height="212" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8000001907349px;"><span style="font-family: Times, Times New Roman, serif;">Cassava cake before the oven</span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="http://1.bp.blogspot.com/-5pZYhkH2wBw/VSNXkYPPDnI/AAAAAAAABiY/bfFM3VkFSdY/s1600/CookedCassavaCakeBase.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="color: black; font-family: Times, Times New Roman, serif;"><img border="0" src="http://1.bp.blogspot.com/-5pZYhkH2wBw/VSNXkYPPDnI/AAAAAAAABiY/bfFM3VkFSdY/s1600/CookedCassavaCakeBase.jpg" height="212" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8000001907349px;"><span style="font-family: Times, Times New Roman, serif;">Baked cassava cake base</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="http://2.bp.blogspot.com/-yKghL8MsYQE/VSNXmtQycfI/AAAAAAAABig/PUfO4XUp-tg/s1600/BakedCassava_RamekinCheese2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="color: black; font-family: Times, Times New Roman, serif;"><img border="0" src="http://2.bp.blogspot.com/-yKghL8MsYQE/VSNXmtQycfI/AAAAAAAABig/PUfO4XUp-tg/s1600/BakedCassava_RamekinCheese2.jpg" height="212" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8000001907349px;"><span style="font-family: Times, Times New Roman, serif;">Baked cassava cake topped with coconut custard and grated cheese</span></td></tr>
</tbody></table>
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-weight: 600;"><span style="font-family: Times, Times New Roman, serif;">INGREDIENTS (serves 12)</span></span><br />
<!--StartFragment--><span style="font-weight: 600;"><span style="font-family: Times, Times New Roman, serif;">Cassava cake base:</span></span><br />
<span style="font-family: Times, Times New Roman, serif;">- 2 pouches (908g) frozen cassava, defrosted</span><br />
<span style="font-family: Times, Times New Roman, serif;">- 1/4 cup unsalted butter, melted</span><br />
<span style="font-family: Times, Times New Roman, serif;">- 1/2 can condensed milk (reserve rest of can for topping) </span><br />
<span style="font-family: Times, Times New Roman, serif;">- 1/2 can evaporated milk</span><br />
<span style="font-family: Times, 'Times New Roman', serif;">- 3/4 cup granulated sugar</span><br />
<span style="font-family: Times, Times New Roman, serif;">- 2 large eggs, beaten</span><br />
<span style="font-family: Times, Times New Roman, serif;">- 1/2 cup medium cheddar cheese, grated</span><br />
<span style="font-family: Times, 'Times New Roman', serif;">- 2 tbsp lemon zest, finely grated</span><br />
<div style="line-height: 100%;">
<span style="font-family: Times, Times New Roman, serif;">- 1 can coconut cream</span></div>
<div style="line-height: 100%;">
<span style="font-weight: 600;"><span style="font-family: Times, Times New Roman, serif;"><br /></span></span></div>
<div style="line-height: 100%;">
<span style="font-weight: 600;"><span style="font-family: Times, Times New Roman, serif;">Cassava coconut custard topping:</span></span></div>
<div style="line-height: 100%;">
<span style="font-family: Times, Times New Roman, serif;">- 2 tbsp granulated sugar</span></div>
<div style="line-height: 100%;">
<span style="font-family: Times, Times New Roman, serif;">- 2 tbsp tapioca flour (or cornstarch)</span></div>
<div style="line-height: 100%;">
<span style="font-family: Times, Times New Roman, serif;">- 1/2 can condense milk</span></div>
<div style="line-height: 100%;">
<span style="font-family: Times, Times New Roman, serif;">- 1 can coconut milk</span></div>
<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 100%;">- 2 tbsp medium cheddar cheese, grated (optional: extra grated cheese when serving)</span> </span><br />
<b><span style="font-family: Times, Times New Roman, serif;"></span></b><br />
<div>
<b><span style="font-family: Times, Times New Roman, serif;"><b><br /></b></span></b></div>
<b><span style="font-family: Times, Times New Roman, serif;">
PREPARATION</span></b></div>
<div>
<span style="font-weight: 600;"><span style="font-family: Times, Times New Roman, serif;">Cassava cake base:</span></span></div>
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<span style="color: black;"><span style="font-family: Times, Times New Roman, serif;">1) Preheat oven 350 F. Grease an 9"x13" baking pan or 12 4oz porcelain ramekins.</span></span></div>
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<span style="color: black;"><span style="font-family: Times, Times New Roman, serif;">2) Combine cassava, melted butter, condensed milk, evaporated milk, sugar and beaten eggs in a large bowl. Mix well.</span></span></div>
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<span style="color: black;"><span style="font-family: Times, Times New Roman, serif;">3) Fold in c</span></span><span style="font-family: Times, 'Times New Roman', serif;">heese, lemon zest and </span><span style="font-family: Times, 'Times New Roman', serif;">coconut milk, mix until all ingredients are fully incorporated. Pour the batter in the prepared pan or porcelain ramekins, leaving about 1/4" room for coconut custard topping.</span></div>
<div style="-qt-block-indent: 0; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-indent: 0px;">
<span style="color: black;"><span style="font-family: Times, Times New Roman, serif;">4) Bake for 50-55 minutes or until the cassava cake is just set. You know the cake is done when you wiggle the pan or ramekin the cake will jiggle slightly and evenly over the whole surface, not just at the centre. </span></span><span style="font-family: Times, 'Times New Roman', serif;">Remove from oven and set aside.</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="color: black; font-weight: 600;"><br /></span></span></div>
<div style="-qt-block-indent: 0; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-indent: 0px;">
<span style="font-family: Times, 'Times New Roman', serif; font-weight: 600; line-height: 16px;">Cassava coconut custard topping</span><span style="font-family: Times, Times New Roman, serif;"><span style="color: black;">:</span></span></div>
<div style="-qt-block-indent: 0; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-indent: 0px;">
<span style="color: black;"><span style="font-family: Times, Times New Roman, serif;">1) Preheat oven to broil at 450F.</span></span></div>
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<span style="color: black;"><span style="font-family: Times, Times New Roman, serif;">2) Combine sugar & tapioca flour (or cornstarch) in a sauce pan over medium heat. Toast for 3 minutes.</span></span></div>
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<span style="color: black;"><span style="font-family: Times, Times New Roman, serif;">3) Pour in condense milk and mix thoroughly.</span></span></div>
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<span style="font-family: Times, Times New Roman, serif;">4) Add cheese and coconut milk, stirring continuously for about 10 minutes, until mixture has thickened and coats the back of a wooden spoon.</span></div>
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<span style="color: black;"><span style="font-family: Times, Times New Roman, serif;">5) Pour topping over cassava cake and spread evenly with an offset spatula.</span></span></div>
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<span style="color: black;"><span style="font-family: Times, Times New Roman, serif;">6) Place cassava cake on the middle rack until top turns golden brown, about 15 minutes. Make sure to keep a close eye on the cake as it can easily burn.</span></span></div>
<span style="font-family: Times, Times New Roman, serif;">7) Cool down to room temperature (if you can resist!) before cutting and serving. Optional, sprinkle more grated cheese on top before serving.</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-2cOQplbepEo/VSNYSXpYP0I/AAAAAAAABio/vcpbRyyMk3o/s1600/BakedCassava_LongFork.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="color: black; font-family: Times, Times New Roman, serif;"><img border="0" src="http://3.bp.blogspot.com/-2cOQplbepEo/VSNYSXpYP0I/AAAAAAAABio/vcpbRyyMk3o/s1600/BakedCassava_LongFork.jpg" height="266" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Times, Times New Roman, serif;">A slice of heaven, baked cassava cake with coconut custard & grated cheese</span></td></tr>
</tbody></table>
Candice Macalinohttp://www.blogger.com/profile/02573914173809727548noreply@blogger.com6tag:blogger.com,1999:blog-7389373538686507774.post-40417941904591839922015-03-30T01:22:00.004-07:002015-03-30T01:25:57.405-07:00Baked Adobo Chicken Wings<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-jl2KDES-aro/VRkFnrIl8QI/AAAAAAAABg8/rVv3-6ovPcA/s1600/AdoboChickenWings.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-jl2KDES-aro/VRkFnrIl8QI/AAAAAAAABg8/rVv3-6ovPcA/s1600/AdoboChickenWings.jpg" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Candice's Cusina Adobo Chicken Wings</td></tr>
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<span style="font-family: Times, Times New Roman, serif;"><a href="http://candicescusina.blogspot.ca/2014/11/candices-cusina-chicken-adobo.html" target="_blank">Adobo</a> is one of my favourite Filipino dishes so I fused it's signature tangy garlic-packed flavour into snackable treats for you to enjoy, Adobo Chicken Wings! </span><br />
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<span style="font-family: Times, Times New Roman, serif;"><b>Serves: </b>2</span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;"><b>Ingredients:</b></span><br />
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<ul>
<li><span style="font-family: Times, Times New Roman, serif;">12 (500 gms) chicken wings, washed and patted dry</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">3/4 cup toyomansi (soy sauce with calamansi juice)</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">1/2 cup rice wine vinegar</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">4 (3 tbsp) garlic cloves, minced</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">1 tbsp fresh ginger, minced</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">2 tbsp brown sugar, packed</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">1 tsp whole peppercorns</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">2 dried bay leaves</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">1 tbsp vegetable oil</span></li>
</ul>
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<!--StartFragment--><span style="color: #222222; font-weight: 600;"><span style="font-family: Times, Times New Roman, serif;">Marinade:</span></span></div>
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<span style="color: #222222;"><span style="font-family: Times, Times New Roman, serif;">1. Mix all ingredients (except chicken wings) together well in a medium size bowl. Add chicken wings to adobo mixture until fully coated and immersed in marinade.</span></span><br />
<span style="color: #222222;"><span style="font-family: Times, Times New Roman, serif;">2. Cover with cling film and marinate in fridge overnight (8 hours).</span></span><br />
<span style="color: #222222;"><span style="font-family: Times, Times New Roman, serif;"><br /></span></span>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-U2bbfVVCbxI/VRkHiMtHaaI/AAAAAAAABhI/GzqjcYdB0WI/s1600/AdoboChickenWings-Marinating.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-U2bbfVVCbxI/VRkHiMtHaaI/AAAAAAAABhI/GzqjcYdB0WI/s1600/AdoboChickenWings-Marinating.jpg" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Marinate Adobo Chicken Wings overnight (8 hours)</td></tr>
</tbody></table>
<span style="color: #222222; font-weight: 600;"><span style="font-family: Times, Times New Roman, serif;">Bake:</span></span><br />
<span style="color: #222222;"><span style="font-family: Times, Times New Roman, serif;">1. Pre-heat oven to 375 degrees.</span></span><br />
<span style="color: #222222;"><span style="font-family: Times, Times New Roman, serif;">2. Oil a baking sheet then place marinated adobo chicken wings, equally spaced, onto baking sheet. </span></span><br />
<span style="color: #222222;"><span style="font-family: Times, Times New Roman, serif;">3. Bake for 22-25 minutes and until chicken has a dark golden colour. Option to serve with some ice cold <a href="http://www.redhorsebeer.com/" target="_blank">Red Horse beer!</a></span></span><!--EndFragment--></div>
Candice Macalinohttp://www.blogger.com/profile/02573914173809727548noreply@blogger.com4tag:blogger.com,1999:blog-7389373538686507774.post-71730698277004191372015-03-11T11:25:00.006-07:002015-03-11T11:27:16.575-07:00Chowing down on Chowking in Tukwila, WA.<div class="separator" style="clear: both; text-align: center;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-gboFl12-9tk/VQCGNwCfT6I/AAAAAAAABgI/qbqszx5nnAE/s1600/Chow%2B-%2BEats.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-gboFl12-9tk/VQCGNwCfT6I/AAAAAAAABgI/qbqszx5nnAE/s1600/Chow%2B-%2BEats.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">In my happy place at Chowking!</td></tr>
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<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 17.5636348724365px;">Chowking brings their yummy Filipino-Chinese fast food experience from the Philippines to the US! They have over <a href="http://www.chowkingusa.com/store-locator/" target="_blank">19 locations</a> in California, Nevada & Washington.</span><br />
<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 17.5636348724365px;"><br /></span>
<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 17.5636348724365px;">This Chowking location is conveniently located inside the South Center Mall beside <a href="http://seafoodcity.com/index.html" target="_blank">Seafood City Supermarket </a>in Tukwila, WA. </span><span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 17.5636348724365px;">I learned that Seafood City is only in the US and serves as a one-stop shop for Filipinos living in the US. They have lots of </span><a href="http://seafoodcity.com/html/locations.html" style="font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 17.5636348724365px;" target="_blank">locations</a><span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 17.5636348724365px;"> in California, Washington, Nevada and one in Hawaii.</span><br />
<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 17.5636348724365px;"><br /></span>
<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 17.5636348724365px;">Going to both Chowking and Seafood City was the perfect way to get the taste from the Philippines so close to home. I can't wait to go back!</span><br />
<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 17.5636348724365px;"><br /></span>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-Ij5oCOIpLi8/VQCGNwfEf4I/AAAAAAAABgA/s3ZF7sIiyWA/s1600/Chow%2B-%2BHalo%2BHalo.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-Ij5oCOIpLi8/VQCGNwfEf4I/AAAAAAAABgA/s3ZF7sIiyWA/s1600/Chow%2B-%2BHalo%2BHalo.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Best to start a meal with dessert, Chowking's legendary halo halo!</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-HjvTFtgyBYw/VQCGOlOlWLI/AAAAAAAABgM/m34LAOkCWXE/s1600/Chow%2B-%2BWonton%2BSoup.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-HjvTFtgyBYw/VQCGOlOlWLI/AAAAAAAABgM/m34LAOkCWXE/s1600/Chow%2B-%2BWonton%2BSoup.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chowking's beef wonton soup</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-PcCjB9mCRp8/VQCGN6cxf7I/AAAAAAAABgE/R2xxvwalmzs/s1600/Chow%2B-%2BChicken.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-PcCjB9mCRp8/VQCGN6cxf7I/AAAAAAAABgE/R2xxvwalmzs/s1600/Chow%2B-%2BChicken.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chowking's crunchy chicken, so delish!</td></tr>
</tbody></table>
<b><a href="http://www.chowkingusa.com/store-locator/" target="_blank">Visit Chowking</a></b>
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<div>
383 South Center Mall</div>
<div>
Tukwila, WA</div>
Candice Macalinohttp://www.blogger.com/profile/02573914173809727548noreply@blogger.com3tag:blogger.com,1999:blog-7389373538686507774.post-17516248947169687542015-01-22T23:03:00.002-08:002015-01-22T23:09:14.597-08:00FOODIEO: Pancit Palabok (Rice Noodles with Shrimp)<iframe allowfullscreen="" frameborder="0" height="315" src="//www.youtube.com/embed/6Og6Zs7XExE" width="560"></iframe><br />
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During our amazing trip to the Philippines, we were blessed to have eaten so many deliciously authentic Filipino dishes. I especially hunted for childhood comfort food I grew up eating.<br />
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<span class="Apple-style-span">On our first day in Manila, we had one of my favourites, pancit palabok, a rice noodle dish influenced by Chinese settlers in the Philippines. There are many varieties of pancit noodle dishes and this particular pancit is called "palabok" because of the bright orange sauce. Palabok is spiced with annatto seasoning (atsuete in Filipino) known as a natural food colouring that also gives dishes a hint of sweet peppery flavour.</span><br />
<span class="Apple-style-span"><br /></span>
<span class="Apple-style-span">My Mom would save pancit palabok for special occasions like on birthdays or Christmas because the shrimp sauce was made from scratch and took time to cook. </span>It was always the crowning glory on the buffet table taking centre stage for it's delectable presentation of thick white rice noodles, coated with a bright orange shrimp-flavoured sauce. It was topped with a colourful assortment of garnishes including a dusting of crushed chicharon (pork crackling) and flaked tinapa, shrimp, pork, boiled eggs, prawns, and finished with a squeeze of sweet citrusy calamansi. Also, it tasted amazing!!!<br />
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I was determined to make pancit palabok, for my first time, in my Mom's childhood home in Quezon City. Luckily it was a success and have a FOODIEO: Pancit Palabok to show you how easy it is to make at home.<br />
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<a href="http://4.bp.blogspot.com/-TmNkckBvzoE/VMHzfRkXDzI/AAAAAAAABeo/EkAIbQV9zJQ/s1600/IMG_6121.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-TmNkckBvzoE/VMHzfRkXDzI/AAAAAAAABeo/EkAIbQV9zJQ/s1600/IMG_6121.JPG" height="400" width="377" /></a></div>
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<b>Ingredients</b><br />
500g package of Filipino thick rice noodles (lug lug)<br />
1 lb peeled & devined shrimp (heads reserved)<br />
1 lb ground pork<br />
3 tbsp vegetable oil<br />
1/2 yellow onion, diced<br />
3 cloves garlic, minced<br />
1/2 cup celery, diced<br />
1/2 cup carrots, diced<br />
4 cups water<br />
2-3 tbsp soy sauce<br />
2 tsp atsuete powder<br />
1/2 cup cornstarch (+ 1/4 cup water)<br />
2 cups thinly sliced napa cabbage<br />
Salt & pepper to taste<br />
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<b>Chicharon Mix</b><br />
1 tbsp vegetable oil<br />
2 cups crushed chicharon (pork crackling)<br />
1/2 cup tinapa flakes (smoked fish)<br />
2 cloves garlic, minced<br />
1/2 yellow onion, diced<br />
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<b>Garnish</b><br />
1/2 cup cooked pork<br />
5-8 pieces of cooked shrimp<br />
dusting of chicharon mix<br />
4 boiled eggs, sliced in quarters<br />
2 green onions, sliced<br />
8-10 calamansi, halved (or sub with lemon or lime)<br />
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<b>Preparation</b><br />
<u><br /></u>
<u>Noodles</u><br />
Soak the pancit noodles in cool water overnight to soften. The next day, cook soaked noodles in boiling water for 5 minutes until al dente, then drain and set aside.<br />
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<u>Chicaharon Mix</u></div>
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Heat oil in a frying pan over medium heat. Saute onion and garlic until soften, 4-5 min. Then add crushed chicharon and tinapa, mixing together throughly with garlic and onion for 3 min then set-aside.</div>
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<u>Palabok</u><br />
1. Heat sauce pan over medium heat and add 1 tbsp oil. Add in shrimp heads and cook until pink, 3-5 minutes, then set-aside<br />
2. Heat large pot over medium heat and add 1 tbsp oil. Gently add onion, garlic, carrots and celery, cook until soften, 5-7 min. Add cooked shrimp heads, slightly crushing them into veggie mix to unleash more flavour.<br />
3. Add water and simmer for 20 min. Then add soy sauce and atsuete powder, mix thoroughly and let simmer for another 10-15 min.<br />
4. Strain palabok stock, composting solids, and add back over medium heat. Whisk in cornstarch slurry and let simmer for another 2-3 min, until sauce starts to thicken then set-aside.<br />
5. Heat 1 tbsp oil in frying pan and cook shrimp, 3-4 min. Season with salt and pepper then set-aside.<br />
6. Then add minced pork to the same pan and cook thoroughly, 6-8 min. Season with salt and pepper then set-aside.<br />
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<u>Pancit Palabok Assembly</u><br />
In a large pot over low heat, placing 1 cup of palabok sauce then gently stir in the cooked rice noodles and sliced cabbage. Stir in 2 cups chicharon mix and half of the cooked shrimp and pork.<br />
Transfer to a large serving plate and sprinkle remaining chicharon crumbs and top with more palabok sauce, shrimp, pork, eggs, green onions and calamansi. Masarup!!<br />
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<a href="http://4.bp.blogspot.com/-M02BcExG25A/VMHoD9J1iNI/AAAAAAAABeU/E2dQ3G9g7Dw/s1600/IMG_6048.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-M02BcExG25A/VMHoD9J1iNI/AAAAAAAABeU/E2dQ3G9g7Dw/s1600/IMG_6048.JPG" height="400" width="400" /></a></div>
Candice Macalinohttp://www.blogger.com/profile/02573914173809727548noreply@blogger.com3tag:blogger.com,1999:blog-7389373538686507774.post-14038758755444033452015-01-10T12:54:00.001-08:002015-01-10T12:58:54.232-08:00FOODIEO: Candice visits the Philippines!<br />
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Here's a FOODIEO visiting our family home in Quezon City, Philippines! It's more fun in the Philippines;)</div>
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<iframe allowfullscreen="" frameborder="0" height="315" src="//www.youtube.com/embed/8Ul_oOb9YFg" width="560"></iframe><br />
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Stay tuned for more Candice's Cusina FOODIEOS from the Philippines!Candice Macalinohttp://www.blogger.com/profile/02573914173809727548noreply@blogger.com1tag:blogger.com,1999:blog-7389373538686507774.post-37520394131968692612015-01-08T22:03:00.000-08:002015-01-08T22:13:49.781-08:00Taste of Philippines - Nena's Restaurant<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-lz7D7Grgxnc/VK9t-6A53NI/AAAAAAAABdU/TRGH7gqj7a0/s1600/IMG_5236.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-lz7D7Grgxnc/VK9t-6A53NI/AAAAAAAABdU/TRGH7gqj7a0/s1600/IMG_5236.JPG" height="300" width="400" /></a></div>
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It has been almost 18 years since my last trip back to the Philippines and I finally made the trip back last December with my boyfriend. Memories with mixed emotions immediately flooded back when my Aunt picked us up from the airport and we sat idle in the dense Manila traffic for over 2 hours on a weekday morning on our way back to our family's home in Quezon City, a region in bustling Metro Manila. This trip, without traffic, should only take 20 minutes.<br />
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Regardless, I was in awe watching the colourful city go by as the cab driver expertly maneuvered his way through throngs of every type of vehicle you can imagine plus tricycles carrying passengers beyond capacity, pimped-up jeepneys (a unique Filipino public transportation), and vendors on foot dangerously weaving through traffic trying to sell snacks to anyone who catches their eye.<br />
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<a href="http://4.bp.blogspot.com/-3DEvXTVTgyY/VK9skRqTd-I/AAAAAAAABb8/jCgESu6ZkCI/s1600/IMG_5245.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-3DEvXTVTgyY/VK9skRqTd-I/AAAAAAAABb8/jCgESu6ZkCI/s1600/IMG_5245.JPG" height="300" width="400" /></a></div>
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With the electric scenery, constant honking, smog and stop and go movement of the car, this could either send you into a frenzy or pump you up for the rest of your Filipino journey. We were pumped!<br />
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<a href="http://1.bp.blogspot.com/-vQjCdnGBEb8/VK9sxp3zh_I/AAAAAAAABcE/apAOI1aJr60/s1600/IMG_5247.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-vQjCdnGBEb8/VK9sxp3zh_I/AAAAAAAABcE/apAOI1aJr60/s1600/IMG_5247.JPG" height="300" width="400" /></a></div>
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After we arrived to Cubao, Quezon City, my Aunt brought us to <a href="https://www.zomato.com/manila/nenas-bibingka-cubao-quezon-city" target="_blank"><b>Nena's restaurant</b></a> and they make the best <a href="http://candicescusina.blogspot.ca/2012/12/noche-buena-good-night-for-filipino.html" target="_blank"><b>bibingka</b></a>. It's one of my favourite Filipino desserts, a soft rice cake cooked in a banana leaf and topped with salted egg, cheese and freshly grated coconut, yum!!!<br />
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We also couldn't resist having merienda, a light snack, and tasting other items on their menu. The pancit palabok noodle dish sauce was seasoned perfectly and liked the grilled calamari with the twist of sweet citrusy calamansi.<br />
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Pinakbet was a bowl of veggie stew comfort food, okra in any dish is a winner with me.<br />
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The surprising star was the lechon kawali, a main dish that you can eat with rice, was presented simply on a banana leaf but the taste of crunching the pork's crispy skin with the tender flesh was amplified with the tastiest sweet and sour dipping sauce! <br />
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This is just day one of our trip and can't wait to share more delicious Filipino adventures in the coming blog posts.<br />
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Nena's restaurant, masarup!!<br />
<br />Candice Macalinohttp://www.blogger.com/profile/02573914173809727548noreply@blogger.com6tag:blogger.com,1999:blog-7389373538686507774.post-85104263869425002522015-01-01T21:04:00.000-08:002015-01-08T21:05:15.637-08:00Manigong Bagong Taon sa Inyo! <div style="text-align: center;">
Wishing you all a happy new year!</div>
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Candice Macalinohttp://www.blogger.com/profile/02573914173809727548noreply@blogger.com1tag:blogger.com,1999:blog-7389373538686507774.post-26164899189342200412014-11-11T11:52:00.000-08:002014-11-11T11:56:33.303-08:00Candice's Cusina Chicken Adobo <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-3hpFWpf6hxE/VGJnnf07MRI/AAAAAAAABaA/jkNH8ecIRoA/s1600/Screen%2Bshot%2B2014-11-11%2Bat%2B11.22.32%2BAM.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="227" src="https://4.bp.blogspot.com/-3hpFWpf6hxE/VGJnnf07MRI/AAAAAAAABaA/jkNH8ecIRoA/s400/Screen%2Bshot%2B2014-11-11%2Bat%2B11.22.32%2BAM.png" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Candice's Cusina's chicken adobo</td></tr>
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<span style="color: #666666; font-family: 'Trebuchet MS', sans-serif;">I love making chicken adobo because it's a one-pot wonder! </span><span style="color: #666666; font-family: 'Trebuchet MS', sans-serif;">Simple ingredient list and really easy to cook. </span><span style="color: #666666; font-family: 'Trebuchet MS', sans-serif;">Plus it was the first Filipino dish I learned how to cook, taught by my Mom. </span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Adobo is a national dish of the Philippines,</span><span style="color: #666666; font-family: 'Trebuchet MS', sans-serif;"> a cooking method of braising meat, seafood or veggies in vinegar, soy sauce, garlic, bay leaves and peppercorns.</span><span style="color: #666666; font-family: 'Trebuchet MS', sans-serif;"> </span><span style="color: #666666; font-family: 'Trebuchet MS', sans-serif;">So every Filipino family has their own delicious version. </span></div>
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<span style="color: #666666; font-family: 'Trebuchet MS', sans-serif;"><br />The one key ingredient in every adobo, is vinegar, introduced by the Spanish in the 1600s to help preserve food when there wasn't refrigeration. </span><span style="color: #666666; font-family: 'Trebuchet MS', sans-serif;">The vinegar helps to preserve the adobo and actually tastes better when the meat sits in the sauce for 1 to 2 days, so adobo is great for leftovers!</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Here's my FOODIEO of how to make my version of chicken adobo. Enjoy!! xx</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; color: #666666;"><span style="font-weight: bold;"><br />Ingredients</span></span><span style="background-color: white; color: #666666;"><br /><br />3lbs of chicken thighs & drumsticks bones-in </span><span style="background-color: white; color: #666666;">3 tbsp of minced garlic<br />1 tsp of kosher salt<br />1 tbsp of whole pepper corns </span><span style="background-color: white; color: #666666;">1/4 cup of brown sugar<br />1/4 cup rice wine vinegar<br />1/4 cup water<br />1 1/2 cups of soy sauce<br />1/4 cups of dark soy sauce<br />2 bay leaves<br />4 tbsp of coconut oil</span></span><br />
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<span style="color: #666666; font-family: 'Trebuchet MS', sans-serif; font-weight: bold; line-height: 18.4799995422363px;">Preparation:</span><span style="color: #666666; font-family: 'Trebuchet MS', sans-serif; line-height: 18.4799995422363px;"> </span><br />
<span style="background-color: white; color: #666666;"><span style="font-family: Trebuchet MS, sans-serif;"><br />1. In a 3-4 liter sauce pan, put the chicken, garlic, salt, peppercorns, sugar, vinegar, water, soy sauce, dark soy sauce, and bay leafs. Bring to a boil and then simmer for about 30 minutes, stirring periodically. Remove any impurities that float up to the top of the stew.<br />2. Remove the chicken pieces from the pot, and allow any excess liquid to drain off them. The flesh of the chicken should be very tender and cooked.<br />3. Allow the stock to reduce by half.<br />4. Heat the oil in a wok or frying pan. Fry the chicken pieces until they are golden brown and crispy.<br />5. Transfer the chicken back into the adobo sauce and place onto a serving platter. Serve with steamed jasmine rice. Masarup!</span></span><br />
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-2yZPUymY-3A/VGJnofZtzkI/AAAAAAAABaE/0W3BF0EBYtI/s1600/Screen%2Bshot%2B2014-11-11%2Bat%2B11.35.14%2BAM.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="252" src="https://2.bp.blogspot.com/-2yZPUymY-3A/VGJnofZtzkI/AAAAAAAABaE/0W3BF0EBYtI/s400/Screen%2Bshot%2B2014-11-11%2Bat%2B11.35.14%2BAM.png" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken adobo, masarup!</td></tr>
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<span style="background-color: white; color: #666666;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span>Candice Macalinohttp://www.blogger.com/profile/02573914173809727548noreply@blogger.com3tag:blogger.com,1999:blog-7389373538686507774.post-2589690948776086412014-10-12T15:27:00.003-07:002014-10-12T15:27:57.733-07:00Going nuts for Mom's Kare-Kare (oxtail stew)!<div class="separator" style="clear: both; text-align: center;">
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/--05nOZJRCg0/VDr9sgImEhI/AAAAAAAABZU/C3qkyCNHkN8/s1600/Kare%2BKare.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/--05nOZJRCg0/VDr9sgImEhI/AAAAAAAABZU/C3qkyCNHkN8/s1600/Kare%2BKare.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kare-Kare with bagoong</td></tr>
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My Mom's kare-kare dish brings back delicious memories celebrating loved ones' birthdays, holidays and parties. It's a savoury melt-in-your-mouth oxtail stew braised in a smooth and rich orange peanut sauce packed with lots of hearty veggies like eggplant, long green beans and bok choi. Kare-kare's bold flavours are enhanced by pairing it with a heaping spoonful of distinctly Filipino flavouring, bagoong, sauteed fermented shrimp paste.<br />
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When my Mom taught me how to cook kare-kare, I soon realized why this dish is saved for special occasions. The cooking process is a labour of love, requiring hours to tenderize the oxtail in boiling water plus oxtail is pricey! Knowing how much time and money Mom would spend on kare-kare, makes me appreciate this dish so much more, thanks Mom;)</div>
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Similar to many Filipino dishes, kare-kare is considered comfort food but its origins is a complex meld of various cultural influences.<br />
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Depending on your source, there is a debate on where kare-kare originated from. Some say it was introduced by the Spanish who brought in peanuts and annatto seeds when they brought in trade from China and South America. While there are those who claim kare-kare because of the thick peanut sauce looks like Indian curry or by the Japanese term kare (meaning curry) when they were doing business in the Philippines during the pre-colonial times. Regardless of kare-kare's origins, the dish is uniquely Filipino with the oxtail and bagoong (fermented shrimp paste). </div>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-S9L9ZBsP6pQ/VDr9JFZ1uWI/AAAAAAAABY8/N3knf70Uv00/s1600/Mom's%2Bkare%2Bkare.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-S9L9ZBsP6pQ/VDr9JFZ1uWI/AAAAAAAABY8/N3knf70Uv00/s1600/Mom's%2Bkare%2Bkare.jpg" height="320" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mom's awesome kare-kare</td></tr>
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I'm also learning more Tagalog while cooking with Mom. Here are some phrases she recently taught me:</div>
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<b>Mag luluto ako ng kare-kare.</b> (I'm going to cook kare-kare.)<br />
<b>Sana ma gustu han ninyo ang akin ni luluto! </b>(Hope you'll enjoy what I cooked!)</blockquote>
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She's a strict teacher and said practice makes perfect...I'm guessing my Tagalog needs work, haha. It's actually a lot of fun cooking with Mom while she shares stories of growing up in the Philippines to how she taught herself to cook all the while keeping me in check with my budding culinary skills.<br />
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For over 2 hours in the kitchen, I was excitedly learning my Mom's kare-kare recipe because it has been lovingly prepared so many times so it's been tried, tested and true. So now, here it is for you!<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-LVL-HpLrCLU/VDr9T_IsEaI/AAAAAAAABZE/jOyjOaxGrGk/s1600/Kare-Kare%2BIngredients.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-LVL-HpLrCLU/VDr9T_IsEaI/AAAAAAAABZE/jOyjOaxGrGk/s1600/Kare-Kare%2BIngredients.jpg" height="320" width="273" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kare-kare ingredients</td></tr>
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<b>Ingredients</b></div>
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- 1.5-2lbs fresh oxtail, chopped into 2" pieces and washed</div>
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- 2 tbsp vegetable oil</div>
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- 2 medium Asian eggplant (<b><i>talong</i></b>), sliced into 2" long x 1/4" thick sticks</div>
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- 20 pieces of long string beans (<i><b>sitaw</b></i>), cut into 2" long strips</div>
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- 8 pieces of medium bok choy, cut into quarters lengthwise</div>
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- 1 large yellow onion, medium diced</div>
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- 3 cloves of garlic, minced</div>
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- 1 cup smooth organic peanut butter</div>
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- 2 tbsp rice flour</div>
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- 1 tbsp annatto powder</div>
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- 1 tsp tumeric</div>
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- 2 tbsp fish sauce (<b><i>patis</i></b>)</div>
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- salt & pepper to taste</div>
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<b>Preparation</b></div>
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1) Add 3.5 litres of water to a large pot and bring to a boil. Submerge chopped oxtail and boil for 2 hours or until tender. If you cook the oxtail a day before, place in the fridge to continue cooking the following day.</div>
<blockquote class="tr_bq">
<b>Tip:</b> Since tenderizing the oxtail takes time, Mom recommends that you prep the oxtail (2 hours in boiling water or 6-8 hours in a slow cooker), a day in advance. This way, you can also skim off the fat from the broth the next day for a leaner kare-kare sauce!</blockquote>
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2) While the oxtail is cooking, to a heated large sauce pan, add the oil and saute the onion and garlic with a pinch of salt until translucent. Cook the eggplant, green beans and bok choy with oxtail broth, saute until tender. Remove veggies from pan and set aside.</div>
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3) Add peanut butter to sauce pan where you cooked your veggies. Stir in 8 cups of oxtail broth until peanut butter is runny and dissolved into liquid. Meanwhile, cook rice flour in a small pan until lightly toasted. Add toasted rice flour to peanut sauce and stir until sauce thickens. </div>
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4) Place tenderized oxtail and veggies into peanut stew and stir. Once oxtail and veggies are coated with sauce, serve with Mom's bagoong with steamed white rice. Masarup!</div>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-ORbetUCs8E4/VDr9eM9rouI/AAAAAAAABZM/9U8D9kkc_4g/s1600/Bagoong.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-ORbetUCs8E4/VDr9eM9rouI/AAAAAAAABZM/9U8D9kkc_4g/s1600/Bagoong.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mom's bagoong</td></tr>
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<b>Mom's bagoong</b></div>
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- 1 tsp of vegetable oil</div>
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- 1/2 cup yellow onion, chopped</div>
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- 1 clove garlic, minced</div>
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- 1 cup tomatoes, chopped</div>
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- 1 cup sauteed bagoong (recommended brand: <a href="http://www.amazon.com/Barrio-Fiesta-Bagoong-Shrimp-bottles/dp/B005O25VXU" target="_blank">Barrio Bagoong</a>)</div>
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- 1/2 tsp of fresh lemon juice</div>
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- 1/4 cup of water</div>
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- salt & pepper to taste</div>
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1) To a heated medium sauce pan, add the oil and saute the onion with a pinch of salt until translucent. </div>
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2) Add the garlic and tomatoes and saute until tender, 5 minutes. </div>
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3) Stir in the bagoong, lemon juice and water to heat through. Add salt and pepper to taste. </div>
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Candice Macalinohttp://www.blogger.com/profile/02573914173809727548noreply@blogger.com1tag:blogger.com,1999:blog-7389373538686507774.post-73087286862159728782014-07-21T22:07:00.001-07:002014-07-21T22:07:47.107-07:00Singapore Galore - Nasi Lemak<div style="background-color: white; color: #222222; font-family: arial; font-size: small;">
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-GzzZk2MoPWg/U83twEjjRCI/AAAAAAAABW8/8iUes1LEdnY/s1600/Nasi+Lemak.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-GzzZk2MoPWg/U83twEjjRCI/AAAAAAAABW8/8iUes1LEdnY/s1600/Nasi+Lemak.jpg" height="400" width="398" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nasi Lemak</td></tr>
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Continuing on my Singapore Galore series is another one of my many favourite dishes I grew up loving, the hawker centre's darling, Nasi Lemak.<br />
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<b>Did you know: </b>Hawker Centres are open-air food courts in Singapore, Malaysia and Hong Kong with passionate vendors selling local inexpensive street food where patrons can eat al fresco. Hawker Centres are conveniently located near transportation hubs.</blockquote>
An iconic national dish from Malaysian, Nasi Lemak is relatively simple to make but involves a few key ingredients to ensure the presence of its authentic flavours. The main components include creamy rice steeped in coconut milk and knotted pandan leaves, crispy fried anchovies, rich eggs, refreshing cucumber slices, roasted peanuts and spicy chilli sauce.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-0RmliUnNAiY/U83wMg8vK4I/AAAAAAAABXo/hPFVynS9_W4/s1600/Pandan+leaves.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-0RmliUnNAiY/U83wMg8vK4I/AAAAAAAABXo/hPFVynS9_W4/s1600/Pandan+leaves.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pandan Leaves</td></tr>
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Pandan leaves are indigenous to Southeast Asian cuisine and embodies a complex flavour profile that I find hard to describe. The tropical plants' long green leaves can be pounded into a paste, steeped in coconut milk or used as a wrapper to transfer its unique floral and nutty aromatic flavours to dishes.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-s2gWQMHO5pE/U83t2nh8aoI/AAAAAAAABXE/GCIe7cf7P4Q/s1600/Nasi+Lemak+Rice.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-s2gWQMHO5pE/U83t2nh8aoI/AAAAAAAABXE/GCIe7cf7P4Q/s1600/Nasi+Lemak+Rice.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Coconut pandan rice</td></tr>
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<blockquote class="tr_bq">
<b>Did you know: </b>Nasi Lemak means rich or creamy in Malay to represent the cooking process where the rice is steeped in coconut cream and steamed.</blockquote>
Like many national dishes, Nasi Lemak has been adopted and flavours improvised to suit taste buds from the Chinese adding more sweetness to the chilli paste to reduce the heat to Filipinos replacing the fried anchovies with crispy chicken.<br />
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There are so many reason why I love this dish, mainly for its tropical flavours that remind me of my childhood in Singapore and how easily I can replicate it at home! For those who haven't tried it, it's so simple and easy to whip up while its presentation is still impressive in all its delicious glory served up in a fragrant banana leaf!<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-rsXbWEqkoPI/U83xYMoOrRI/AAAAAAAABXw/NZCIvSA3EzY/s1600/banana+leaves.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-rsXbWEqkoPI/U83xYMoOrRI/AAAAAAAABXw/NZCIvSA3EzY/s1600/banana+leaves.jpg" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Banana Leaves</td></tr>
</tbody></table>
<blockquote class="tr_bq">
<b>Did you know: </b>Use banana leaves, easily found frozen in Asian grocery stores, to serve or even package your Nasi Lemak like how it's traditionally done. The leaves' oils impart a wonderful aromatic fragrance marrying all the yummy flavours while being an eco-friendly serving ware!</blockquote>
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<span class="s1"><b>Nasi Lemak</b></span></div>
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<span class="s1">Serves 2</span></div>
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<b><br /></b></div>
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<b>Rice:</b></div>
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- 3/4 cup coconut milk</div>
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- 1/2 cup water</div>
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- 1/8 teaspoon ground ginger</div>
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- 1 (1/2 inch) piece fresh ginger, peeled and thinly sliced</div>
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- salt to taste</div>
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- 2 pandan (or screw pine) leaves, knotted</div>
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- 1/2 cup long grain rice, rinsed and drained</div>
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<b><br /></b></div>
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<b>Toppings:</b></div>
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- 2 eggs, fried</div>
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- 2" cucumber, peeled & sliced</div>
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- 1/4 cup oil for frying</div>
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- 1 (4 ounce) package white anchovies, washed</div>
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- 1/2 cup raw peanuts</div>
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- 2 banana leaves, used as plates</div>
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<b><br /></b></div>
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<b>Chilli Sauce:</b></div>
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- 1 tablespoon sunflower oil</div>
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- 1 small onion, diced</div>
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- 3 cloves garlic, minced</div>
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- 2 tablespoon chilli paste</div>
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- 1 (4 ounce) package white anchovies, washed</div>
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- 1 tsp white sugar</div>
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- 1 tsp lemon juice</div>
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<b><br /></b></div>
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<b>Directions:</b></div>
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<b>1) </b>In a saucepan over medium heat stir in coconut milk, water, ginger, salt, pandan leaves and rice. Cover and bring to a boil. Reduce heat and simmer for 10-15 minutes until rice has absorbed milk and is fluffy. Remove the pandan leaves before serving.</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-qEIRo_jaBW0/U83uDZ4SMrI/AAAAAAAABXM/rEFBkP-nwgU/s1600/Nasi+Lemak+Peanuts.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-qEIRo_jaBW0/U83uDZ4SMrI/AAAAAAAABXM/rEFBkP-nwgU/s1600/Nasi+Lemak+Peanuts.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roasted peanuts</td></tr>
</tbody></table>
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<b>2) </b>In a large wok, heat 1 tbsp of sunflower oil over medium-high heat and stir in peanuts and cook briefly, until lightly browned, season with salt. Remove peanuts with a slotted spoon and place on paper towels to soak up excess grease. </div>
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<b>3) </b>Heat 1/4 cup of oil, add one package anchovies; cook briefly, turning, until crisp. Remove with a slotted spoon and place on paper towels. Discard oil. Wipe out skillet.</div>
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<b>4) </b>Heat 1 tbsp of oil in skillet and fry eggs. Sprinkle with salt & pepper. Place lid on top of skillet to cook eggs, 2 min.</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-5EymDFmT4ug/U83uI98e77I/AAAAAAAABXU/7Z6qVgW4eJo/s1600/Nasi+Lemak+Sambal.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-5EymDFmT4ug/U83uI98e77I/AAAAAAAABXU/7Z6qVgW4eJo/s1600/Nasi+Lemak+Sambal.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chilli Sauce</td></tr>
</tbody></table>
<div class="p1">
<b>5) </b>Heat 2 tbsp oil in the skillet. Stir in the onion and garlic; cook until fragrant, about 1 or 2 minutes. Mix in the chilli paste, and cook for 2 minutes, stirring occasionally. Stir in salt, sugar, and lemon; simmer until sauce is thick, about 2 minutes.</div>
<div class="p1">
<b>6) </b>Serve the warm rice on a banana leaf top with peanuts, fried anchovies, cucumbers and eggs with the chilli sauce on the side. <i>So good, la!</i> (Singlish) </div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-ab-lVuBkyxo/U83uNoRr2TI/AAAAAAAABXc/I98wdZwsuWE/s1600/CC-NasiLemak.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-ab-lVuBkyxo/U83uNoRr2TI/AAAAAAAABXc/I98wdZwsuWE/s1600/CC-NasiLemak.jpg" height="400" width="290" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">So good la!</td></tr>
</tbody></table>
</div>
Candice Macalinohttp://www.blogger.com/profile/02573914173809727548noreply@blogger.com1tag:blogger.com,1999:blog-7389373538686507774.post-88607084189105171612014-07-03T00:32:00.001-07:002014-07-03T08:16:16.591-07:00Singapore Galore - Curry Puff<div class="MsoNormal" style="-webkit-text-size-adjust: auto;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-rhDLxO3ObEE/U7UFSQnQmRI/AAAAAAAABVY/94j-b15xYBs/s1600/Curry+Puff.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-rhDLxO3ObEE/U7UFSQnQmRI/AAAAAAAABVY/94j-b15xYBs/s1600/Curry+Puff.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Malaysian Curry Puff</span></td></tr>
</tbody></table>
<span style="font-family: 'Trebuchet MS', sans-serif;">It's been over 20 years since we've moved from Singapore so I'm challenging myself to recreate the authentic delicious food I grew up eating. Starting my Singapore Galore food series is the heavenly golden Malaysian curry puff! </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-kFhvZwKDKVQ/U7UGOUfQlkI/AAAAAAAABVg/u1a9zSc9xiI/s1600/Candice-CurryPuff.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-kFhvZwKDKVQ/U7UGOUfQlkI/AAAAAAAABVg/u1a9zSc9xiI/s1600/Candice-CurryPuff.jpg" height="320" width="269" /></a></div>
<blockquote class="tr_bq">
<b style="font-family: 'Trebuchet MS', sans-serif;">Did you know: </b><span style="font-family: 'Trebuchet MS', sans-serif;">T</span><span style="font-family: 'Trebuchet MS', sans-serif; line-height: 20.00040054321289px;">he origins of the Malaysian curry puff are said to be influenced by the British Cornish pasty, the Portuguese </span><em style="box-sizing: border-box; font-family: 'Trebuchet MS', sans-serif; line-height: 20.00040054321289px;">empanada</em><span style="font-family: 'Trebuchet MS', sans-serif; line-height: 20.00040054321289px;"> and the Indian </span><em style="box-sizing: border-box; font-family: 'Trebuchet MS', sans-serif; line-height: 20.00040054321289px;">samosa</em><span style="font-family: 'Trebuchet MS', sans-serif; line-height: 20.00040054321289px;">. Wherever it came from, thank goodness because they're delish!!</span></blockquote>
<span style="background-color: rgba(255, 255, 255, 0); font-family: 'Trebuchet MS', sans-serif;">My memories of growing up in Singapore during the 80's take me back to a time when leaving </span><img src="webkit-fake-url://47612B28-B010-405E-B4C6-BE99D4F7763D/imagejpeg" /><span style="background-color: rgba(255, 255, 255, 0); font-family: 'Trebuchet MS', sans-serif;">cash at the nook of our front gate meant it was for the bread man and no one thought twice of taking it. Every week my Mom would leave just enough for bread and the delivery man who would in turn carefully place a loaf of delicious white bread in our gate. If we were lucky, my Mom left just a little extra for a half dozen freshly handmade curry puffs! </span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Oh, how I miss having c</span><span style="font-family: 'Trebuchet MS', sans-serif;">rispy curry puffs! These half-moon shaped pastries are a meal by itself, little purses carrying golden tender spicy chicken that would stain my fingers yellow because of they were packed full of yummy curry goodness. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Curry Ingredients</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Makes 24 curry puffs</span><br />
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<span style="background-color: rgba(255, 255, 255, 0);"><span style="font-family: Trebuchet MS, sans-serif;">2 cups boneless chicken breast or thighs </span></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><span style="font-family: Trebuchet MS, sans-serif;">1/2 large onion</span></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><span style="font-family: Trebuchet MS, sans-serif;">1/2 large potato </span></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><span style="font-family: Trebuchet MS, sans-serif;">2 tbsp curry powder</span></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><span style="font-family: Trebuchet MS, sans-serif;">1 tbsp water</span></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><span style="font-family: Trebuchet MS, sans-serif;">2 curry leaves</span></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><span style="font-family: Trebuchet MS, sans-serif;">2 tbsp sambal oelek </span></span></div>
</div>
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<span style="background-color: rgba(255, 255, 255, 0);"><span style="font-family: Trebuchet MS, sans-serif;">1tsp sugar</span></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><span style="font-family: Trebuchet MS, sans-serif;">1tsp salt</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1tbsp soy sauce</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup sliced green onions</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><span style="font-family: Trebuchet MS, sans-serif;">3 hard boiled eggs</span></span></div>
<ol>
<li><span style="background-color: rgba(255, 255, 255, 0);"><span style="font-family: Trebuchet MS, sans-serif;">Dice the large onions.</span></span></li>
<li><span style="background-color: rgba(255, 255, 255, 0);"><span style="font-family: Trebuchet MS, sans-serif;">Cut chicken into small pieces/ cubes.</span></span></li>
<li><span style="background-color: rgba(255, 255, 255, 0);"><span style="font-family: Trebuchet MS, sans-serif;">Add curry powder into the water and mix into a paste.</span></span></li>
<li><span style="background-color: rgba(255, 255, 255, 0);"><span style="font-family: Trebuchet MS, sans-serif;">Peel and cut the potatoes into small cubes of about 0.25" squares and bake in 350 oven for 20 min.</span></span></li>
<li><span style="background-color: rgba(255, 255, 255, 0);"><span style="font-family: Trebuchet MS, sans-serif;">Heat 2 tbsp of sunflower oil. Saute onions until translucent. Then mix in sambal olek and curry paste.</span></span></li>
<li><span style="background-color: rgba(255, 255, 255, 0);"><span style="font-family: Trebuchet MS, sans-serif;">Add curry paste, salt, sugar, chicken & curry leaves. Fry for another 10 minutes. Towards the end, add the potatoes and stir/mix. The filling is done. </span></span></li>
<li><span style="background-color: rgba(255, 255, 255, 0);"><span style="font-family: Trebuchet MS, sans-serif;">Hard boil the eggs and cut into segments.</span></span></li>
</ol>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-x085kZFHJQs/U7UGj7Fgd3I/AAAAAAAABWU/2TYfqd2OGbY/s1600/Curry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-x085kZFHJQs/U7UGj7Fgd3I/AAAAAAAABWU/2TYfqd2OGbY/s1600/Curry.jpg" height="320" width="240" /></a></div>
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<div style="-webkit-text-size-adjust: auto;">
<b style="background-color: rgba(255, 255, 255, 0);"><span style="font-family: Trebuchet MS, sans-serif;">Curry Puff Butter Crust</span></b></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span></div>
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<b><span lang="EN-GB" style="background-color: rgba(255, 255, 255, 0);"><span style="font-family: Trebuchet MS, sans-serif;">Outside pastry<o:p></o:p></span></span></b></div>
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<span lang="EN-GB" style="background-color: rgba(255, 255, 255, 0);"><span style="font-family: Trebuchet MS, sans-serif;">1 cup all purpose flour <o:p></o:p></span></span></div>
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<span lang="EN-GB" style="background-color: rgba(255, 255, 255, 0);"><span style="font-family: Trebuchet MS, sans-serif;">1/4 cup unsalted butter</span></span></div>
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<span lang="EN-GB" style="background-color: rgba(255, 255, 255, 0);"><span style="font-family: Trebuchet MS, sans-serif;">1/4 tsp salt</span></span></div>
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<span lang="EN-GB" style="background-color: rgba(255, 255, 255, 0);"><span style="font-family: Trebuchet MS, sans-serif;">1/2 tbsp sugar</span></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><span style="font-family: Trebuchet MS, sans-serif;">1/2 cups cold water</span></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span></div>
<ol start="1" style="margin-top: 0cm;" type="1">
<li class="MsoNormal"><span lang="EN-GB" style="background-color: rgba(255, 255, 255, 0);"><span style="font-family: Trebuchet MS, sans-serif;">Mix, knead flour. Add the water bit by bit as you knead.<o:p></o:p></span></span></li>
<li class="MsoNormal"><span style="background-color: rgba(255, 255, 255, 0);"><span style="font-family: Trebuchet MS, sans-serif;"><span lang="EN-GB">Separate into 2 balls</span> </span></span></li>
</ol>
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<b><span lang="EN-GB" style="background-color: rgba(255, 255, 255, 0);"><span style="font-family: Trebuchet MS, sans-serif;">Inside pastry<o:p></o:p></span></span></b></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><span style="font-family: Trebuchet MS, sans-serif;">1/4 cup flour</span></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><span style="font-family: Trebuchet MS, sans-serif;">1/2 cup unsalted butter</span></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span></div>
<ol start="1" style="margin-top: 0cm;" type="1">
<li class="MsoNormal"><span lang="EN-GB" style="background-color: rgba(255, 255, 255, 0);"><span style="font-family: Trebuchet MS, sans-serif;">Mix, knead flour<o:p></o:p></span></span></li>
<li class="MsoNormal"><span style="background-color: rgba(255, 255, 255, 0);"><span style="font-family: Trebuchet MS, sans-serif;"><span lang="EN-GB">Separate into 2 balls</span> </span></span></li>
</ol>
</div>
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<span style="background-color: rgba(255, 255, 255, 0);"><span style="font-family: Trebuchet MS, sans-serif;"><b><span lang="EN-GB">Making the pastries</span></b></span></span></div>
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<ol>
<li><span style="background-color: rgba(255, 255, 255, 0);"><span style="font-family: Trebuchet MS, sans-serif;">Flatten outside pastry, just wide enough to wrap around one ball of inside pastry ball.</span></span></li>
<li><span style="background-color: rgba(255, 255, 255, 0);"><span style="font-family: Trebuchet MS, sans-serif;">Wrap around inside pastry ball.</span></span></li>
<li><span style="background-color: rgba(255, 255, 255, 0);"><span style="font-family: Trebuchet MS, sans-serif;">Flatten both then </span></span><span style="background-color: rgba(255, 255, 255, 0); font-family: 'Trebuchet MS', sans-serif;">roll up tightly and flatten about 3 - 4 times.</span></li>
<li><span style="background-color: rgba(255, 255, 255, 0); font-family: 'Trebuchet MS', sans-serif;">Once flattened then roll dough into long tube.</span></li>
<li><span style="background-color: rgba(255, 255, 255, 0);"><span style="font-family: Trebuchet MS, sans-serif;">Cut roll into 1/2" width pieces.</span></span></li>
<li><span style="background-color: rgba(255, 255, 255, 0);"><span style="font-family: Trebuchet MS, sans-serif;">Flatten individual pastry pieces into rounds to place curry and one sliced egg in the middle.</span></span></li>
<li><span style="background-color: rgba(255, 255, 255, 0);"><span style="font-family: Trebuchet MS, sans-serif;">Close pastry over ingredients and crimp the sides by folding over to seal puff.</span></span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Lightly flour cookie sheet and place completed curry puffs until ready for frying.</span></li>
</ol>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-AViXuLeHZZE/U7UGVYxB8qI/AAAAAAAABVo/0X_y4F-sMLg/s1600/photo+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-AViXuLeHZZE/U7UGVYxB8qI/AAAAAAAABVo/0X_y4F-sMLg/s1600/photo+1.JPG" height="320" width="240" /></a></div>
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<a href="http://2.bp.blogspot.com/-UmHthSi_-Cg/U7UGVRPvglI/AAAAAAAABVs/NZ3sgslQsdw/s1600/photo+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-UmHthSi_-Cg/U7UGVRPvglI/AAAAAAAABVs/NZ3sgslQsdw/s1600/photo+3.JPG" height="320" width="240" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-259wzzwqY6E/U7UGWIJYwFI/AAAAAAAABWE/TveEvWFC0ng/s1600/photo+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-259wzzwqY6E/U7UGWIJYwFI/AAAAAAAABWE/TveEvWFC0ng/s1600/photo+4.JPG" height="320" width="240" /></a></div>
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<a href="http://2.bp.blogspot.com/-a4fMRx9k-40/U7UGWQ4TVpI/AAAAAAAABWA/PIzvYuD83Eg/s1600/photo+5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-a4fMRx9k-40/U7UGWQ4TVpI/AAAAAAAABWA/PIzvYuD83Eg/s1600/photo+5.JPG" height="320" width="240" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<b><span lang="EN-GB" style="background-color: rgba(255, 255, 255, 0);"><span style="font-family: Trebuchet MS, sans-serif;">To Fry</span></span></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span lang="EN-GB" style="background-color: rgba(255, 255, 255, 0);">Heat clean frying oil like canola or peanut oil to 375 </span><span style="background-color: white; color: #222222; line-height: 21.33333396911621px;">degrees F in a large pot until gentle bubbling. Then slowly insert curry puffs into oil without overcrowding. </span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; color: #222222; line-height: 21.33333396911621px;">Frying fresh curry puffs take 2-3 min until light golden brown.<br />Frying frozen curry puffs take 3-6 min to ensure warmed through all the way.</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; color: #222222; line-height: 21.33333396911621px;">Let cool for 5 minutes and these little golden curry pockets are ready to eat!</span></span></div>
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<span lang="EN-GB" style="background-color: rgba(255, 255, 255, 0);"><span style="font-family: Trebuchet MS, sans-serif;"><b>Did you know: </b></span></span><span lang="EN-GB" style="background-color: rgba(255, 255, 255, 0);"><span style="font-family: Trebuchet MS, sans-serif;">These puffs are suitable for freezing. Place puffs freezer ziplocks and place in freezer, </span></span><span style="font-family: 'Trebuchet MS', sans-serif;">to be fried (no need to defrost) just before serving.</span></blockquote>
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Candice Macalinohttp://www.blogger.com/profile/02573914173809727548noreply@blogger.com0tag:blogger.com,1999:blog-7389373538686507774.post-365337042741789292013-10-22T21:37:00.003-07:002013-10-22T21:37:57.283-07:00Authentic Handcrafted Dishes at Shaolin Noodle House<div class="separator" style="clear: both; text-align: left;">
Shaolin Noodle House is named after the Shaolin Temple in Northern China where manager, Kevin Zheng, immigrated from. Shaolin is known for its kung fu and handcrafted noodles, both requiring hours of training, patience and agility to master the crafts. </div>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Q9Dd9zjYLdg/UmdOhygtYrI/AAAAAAAABNk/dXSZctN6_9g/s1600/Shaolin-Kevin&CandiceTeas.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="288" src="http://4.bp.blogspot.com/-Q9Dd9zjYLdg/UmdOhygtYrI/AAAAAAAABNk/dXSZctN6_9g/s400/Shaolin-Kevin&CandiceTeas.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kevin Zheng & I sharing some special health teas!</td></tr>
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As an apprenticing chef, Kevin studied Northern China's distinct flavours and soon began managing 200 chefs when he became head chef. His passion for cooking authentic dishes from home compelled him to open Shaolin Noodle House in Vancouver over 17 years ago.</div>
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<tr><td><a href="http://2.bp.blogspot.com/-6JBiNbqr0Ak/UmdONzyqjBI/AAAAAAAABNc/OkvRacw6JAE/s1600/Shaolin-CandiceOutside.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-6JBiNbqr0Ak/UmdONzyqjBI/AAAAAAAABNc/OkvRacw6JAE/s400/Shaolin-CandiceOutside.JPG" width="327" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">Shaolin Noodle House welcomes guests with festive red lanterns</td></tr>
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<span class="s1">Conveniently located on West Broadway, Shaolin is close to public transit with access to free parking at the rear of the restaurant. We took the Canada Line Skytrain and got off the Broadway-City Hall station. The restaurant's decorative white awning and festive red lanterns were easily spotted along a row of retail stores.</span></div>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-vNIuRbY6DDU/UmdPBLVrtCI/AAAAAAAABNs/q0fP6HZa_ZM/s1600/Shaolin-InsideRestaurant.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="325" src="http://4.bp.blogspot.com/-vNIuRbY6DDU/UmdPBLVrtCI/AAAAAAAABNs/q0fP6HZa_ZM/s400/Shaolin-InsideRestaurant.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shaolin's patrons enjoying authentic N. Chinese dishes</td></tr>
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<span class="s1">When we entered Shaolin for dinner, we were immediately ushered to an available table. With a seating capacity of 80 people, the space is bright, clean and tastefully furnished with wooden tables and traditional Chinese decor.</span></div>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-gHcpnWqy94Q/UmdPOFvye5I/AAAAAAAABN0/CqsD0-sSop4/s1600/Shaolin-NoodleMaking.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="287" src="http://2.bp.blogspot.com/-gHcpnWqy94Q/UmdPOFvye5I/AAAAAAAABN0/CqsD0-sSop4/s400/Shaolin-NoodleMaking.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chef Tony working his culinary magic</td></tr>
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<span class="s1">As we began to read the extensive menu boasting over 200 dishes, it's reassuring to know Shaolin doesn't use </span><span class="s2">monosodium glutamate (MSG) to boost flavours </span><span class="s1">in their cooking. Famous for their handcrafted noodles, made fresh to order, manager Kevin explains they specialize in 4 types of noodles: dragging, cutting, pushing and rolling.</span></div>
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<span class="s1">Dragging are pulled, twisted, stretched from a small ball of dough into long, thin noodles. Cutting are short, thicker noodles shaved off from a ball of dough using a sharp knife then placed directly into boiling water. Pushing are cut noodles using a two-handed cleaver from a ball of dough. Rolling is dough that has been rolled thin then cut into noodle strips.</span></div>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-9DrtL1u6CSw/UmdPoZQly-I/AAAAAAAABN8/9jSiRMF7u9Y/s1600/Shaolin-NoodlesMade.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="257" src="http://1.bp.blogspot.com/-9DrtL1u6CSw/UmdPoZQly-I/AAAAAAAABN8/9jSiRMF7u9Y/s400/Shaolin-NoodlesMade.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">VoilĂ , Chef Tony made dragging noodles in less than 15 seconds!</td></tr>
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To see how the noodles are made, stop by the kitchen window by the front entrance where you can watch head chef, Tony, expertly stretch, twist and cut dough into white strands of noodles in seconds! Tony's quick performance made it look too easy but Kevin assured me that the chef has been practicing the art of handmade noodles for over 10 years.</div>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-ipyaIrXpmr4/UmdQRuP7DiI/AAAAAAAABOE/57gaRez6XF4/s1600/Shaolin-ChickenPeppers.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-ipyaIrXpmr4/UmdQRuP7DiI/AAAAAAAABOE/57gaRez6XF4/s400/Shaolin-ChickenPeppers.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Diced chicken with red peppers & peanuts</td></tr>
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<span class="s1">Knowing it was our first visit, Kevin recommended their 6 most popular, traditional Northern Chinese dishes. We started with the diced chicken with red peppers and peanuts. Kevin proudly claims this traditional Northern Chinese dish tastes authentic because of the specific timing required during the cooking process. This dish packs a spicy punch and I like how the crunch from the peanuts balances out the tender chicken and veggies.</span></div>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-B9drOAoYjew/UmdQeF4fq1I/AAAAAAAABOM/UcfgRTQJIGY/s1600/Shaolin-LambCumin.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="247" src="http://1.bp.blogspot.com/-B9drOAoYjew/UmdQeF4fq1I/AAAAAAAABOM/UcfgRTQJIGY/s400/Shaolin-LambCumin.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sliced lamb with cumin</td></tr>
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<span class="s1">A surprisingly delightful dish was the fried lamb with cumin. Its flavour profile feels influenced by Indian and Middle Eastern spices with the strong notes of cumin coating the strips of lamb. The bed of fresh green onions and cilantro helped to brighten all the seasonings as they danced on our taste buds. </span></div>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-ds7Coc-OuE4/UmdQn5ud_QI/AAAAAAAABOU/8_ahwwLvX3o/s1600/Shaolin-FriedDumplings.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-ds7Coc-OuE4/UmdQn5ud_QI/AAAAAAAABOU/8_ahwwLvX3o/s400/Shaolin-FriedDumplings.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fried pork dumplings</td></tr>
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<span class="s1">Kevin noted they're also known for their fried and steamed handmade dumplings. The fried pork dumplings are enormous and arrived in the shape of the pan they were cooked in. Their crispy crust gives a light crunch and inside is soft, doughy and filled with perfectly seasoned pork. </span></div>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-k2nINd0V53Y/UmdQzfAaexI/AAAAAAAABOc/mEk8Ap_oFBY/s1600/Shaolin-SteamedDumplings.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-k2nINd0V53Y/UmdQzfAaexI/AAAAAAAABOc/mEk8Ap_oFBY/s400/Shaolin-SteamedDumplings.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Steamed pork dumplings, my fav!!</td></tr>
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<span class="s1">I personally love the steamed pork dumplings and highly recommend they go on your "must-order" list. They're like soft white purses filled with juicy meaty treasures and a steal at $6.95 for 12 pieces.</span></div>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-DnoHHDkJHUw/UmdRZcFp6BI/AAAAAAAABOk/cg2ZVL-jluE/s1600/Shaolin-DraggingNoodles.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-DnoHHDkJHUw/UmdRZcFp6BI/AAAAAAAABOk/cg2ZVL-jluE/s400/Shaolin-DraggingNoodles.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Seafood dragging noodles</td></tr>
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<span class="s1">We ended with the stars of the show, the seafood dragging noodles and the fried cutting noodles made with beef and broccoli. Loaded with fresh al dente dragging noodles, the soup was heaping with plump jumbo prawns, scallops, carrots, bok choy and </span><span class="s2">Shiitake</span><span class="s1"> mushrooms, comfort food at its best! </span></div>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-CpdIXFBrv5I/UmdRkkZg6II/AAAAAAAABOs/5FhYNS0H2Xo/s1600/Shaolin-FriedCuttingNoodles.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-CpdIXFBrv5I/UmdRkkZg6II/AAAAAAAABOs/5FhYNS0H2Xo/s400/Shaolin-FriedCuttingNoodles.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fried cutting noodles with beef & broccoli </td></tr>
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<span class="s1">The fried cutting noodles was one of my favourite dishes, the beef was tender while the the thick noodles had a meaty texture and full of flavour from absorbing the savoury special house sauce. </span></div>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-d4YQGWhWfl4/UmdRxBDuErI/AAAAAAAABO0/XNUndhhsQIY/s1600/Shaolin-SpecialTeaClose.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="327" src="http://4.bp.blogspot.com/-d4YQGWhWfl4/UmdRxBDuErI/AAAAAAAABO0/XNUndhhsQIY/s400/Shaolin-SpecialTeaClose.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Special health tea</td></tr>
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<span class="s1">We finished our meals with two special health teas, a refreshing concoction of herbs, dried fruits and spices swimming in delicate Chinaware. </span></div>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-GX1PPp6imeY/UmdSCNyvTTI/AAAAAAAABPA/RK9Q5Os4K5s/s1600/Shaolin-CandiceFullTable.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="337" src="http://2.bp.blogspot.com/-GX1PPp6imeY/UmdSCNyvTTI/AAAAAAAABPA/RK9Q5Os4K5s/s400/Shaolin-CandiceFullTable.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A sure thing at Shaolin Noodle House!</td></tr>
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<span class="s1">Shaolin's dedication to tasty traditional dishes, quick and friendly service with affordable prices keep the restaurant crowded with patrons of various ethnicities and age groups, proving authentic Northern Chinese flavours have a wide appeal.</span></div>
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<span class="s1"><b>Candice's Recommendations:</b></span></div>
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<span class="s1">Chicken with red peppers & peanuts $8.95; Fried lamb with cumin $8.95; Fried pork dumplings $9.95; Steamed pork dumplings $6.95; Seafood dragging noodles $9.55; Fried cutting noodles made with beef & broccoli $8.95; Special health teas $2.50</span><br />
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<a href="http://www.urbanspoon.com/r/14/181617/restaurant/Fairview/Shaolin-Noodle-House-Vancouver"><img alt="Shaolin Noodle House on Urbanspoon" src="http://www.urbanspoon.com/b/link/181617/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a>Candice Macalinohttp://www.blogger.com/profile/02573914173809727548noreply@blogger.com3tag:blogger.com,1999:blog-7389373538686507774.post-76100485172745292032013-07-14T00:01:00.000-07:002013-07-14T00:01:00.718-07:00West End's Thai Basil Restaurant Impress<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-wefbcBMgpM4/UeJL6a0c7rI/AAAAAAAABL8/4w96SPIx-Vw/s1600/CandiceThaiBasil.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-wefbcBMgpM4/UeJL6a0c7rI/AAAAAAAABL8/4w96SPIx-Vw/s400/CandiceThaiBasil.JPG" width="228" /></a></div>
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<span class="s1">As local Westender, I must confess that I've walked by the Thai Basil restaurant hundreds of times and truthfully didn't really notice it was there. This small and quaint eatery is tucked along Thurlow Street, just off the bustling Davie Street. </span></div>
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<span class="s1">If it wasn't for its bright green awning, Thai Basil could be easily overlooked by people passing by but it has garnred a serious local following for their deliciously authentic Thai cuisine! </span></div>
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<span class="s1">My sister, who works at St. Paul's Hospital, has recommended Thai Basil to me several times claiming they offer some of the best Thai dishes in town, at a reasonable price. Now that I reflect back, I've noticed hospital employees dressed in scrubs regularly grabbing a bite at Thai Basil during their breaks. I should have guessed they would know where to get yummy food, quickly.</span></div>
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<span class="s1">Opened in 2008, owner Goh and his wife had the ambition to make good, authentic Thai cuisine by using fresh, local ingredients. They've achieved their vision and continue to satisfy regular patrons palates daily. Conveniently located in my neighbourhood, it's too bad that I haven't tried their food sooner! </span></div>
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<span class="s1">It was during my walk home after work did I eventually take my sister's advise and stopped in for dinner. The interior is modestly decorated with cozy diningroom that seats 10-12 people. So I felt lucky when I scored one of their three sidewalk patio tables! The outdoor seating was a great place to take in the colourful buzz from Davie Street while the cool summer breeze was pleasantly refreshing.</span></div>
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<span class="s1">Orders are generally taken at the counter because a majority of their patrons get take-out. After asking for some recommendations from the friendly server working the till, I decided on the chicken satay (grilled skewers), massaman curry (coconut curry) and pad gra pow (minced meat stir-fry).</span></div>
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<a href="http://4.bp.blogspot.com/-jW80Zj-DRF4/UeJMDJi8FnI/AAAAAAAABME/UrehZFj0wC4/s1600/Satay.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-jW80Zj-DRF4/UeJMDJi8FnI/AAAAAAAABME/UrehZFj0wC4/s400/Satay.JPG" width="400" /></a></div>
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<span class="s1">The chicken satay had a gorgeous golden hue from its turmeric-based marinade with lightly charred grill marks. The juicy and tender chicken breast was savoury, a nice contrast to its accompanying sweet and nutty peanut sauce.</span></div>
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<a href="http://2.bp.blogspot.com/-e_KyOzgCmUA/UeJMJXGmIVI/AAAAAAAABMM/TyfgaLD9Jg0/s1600/MassamanCurry.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-e_KyOzgCmUA/UeJMJXGmIVI/AAAAAAAABMM/TyfgaLD9Jg0/s400/MassamanCurry.JPG" width="400" /></a></div>
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<span class="s1">Next came a heaping bowl of chicken massaman curry. Filled with thick slices of potatoes, tomatoes, sweet onion, cashew nuts and strips of chicken breast, my favourite part was the coconut curry sauce. </span></div>
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<span class="s1">Slightly sweet from the palm sugar with a light creaminess from the coconut milk, the curry's bold flavours was rich with complex spicy notes that made my taste buds sing! It's safe to say that this massaman curry has been added to one of my top favourite dishes of all-time.</span></div>
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<a href="http://1.bp.blogspot.com/-HsuWQORiPrU/UeJMQVwxsrI/AAAAAAAABMU/izc6lFmmUYo/s1600/PadGraProw.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-HsuWQORiPrU/UeJMQVwxsrI/AAAAAAAABMU/izc6lFmmUYo/s400/PadGraProw.JPG" width="400" /></a></div>
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<span class="s1">Finally came the pad gra pow, one of Thai Basil's specialty dishes, served with your choice of minced chicken, pork or beef then served with a fried egg on top of a bed of rice. I learned from the server that pad means stir-fried and gra pow means basil in Thai. </span></div>
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<span class="s1">Homestyle and rustic in its presentation, this is a complete meal in itself. It's best is to mix the egg, minced meat and rice to enjoy the flavours together. I liked to zing from the sliced red chilies and sweetness from the basil in the minced pork stir fry. The egg acted as a creamy binder and the side fish sauce added more aromatic heat to this tasty medley.</span></div>
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<span class="s1">With friendly staff, delicious dishes, and affordable prices, it's a good thing they're opening a second location near Kitsilano Beach this month! Despite their small space, Thai Basil will impress you with their big and authentic Thai flavours.</span></div>
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<span class="s1"><b>My Recommendations:</b></span></div>
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<span class="s1">Chicken Satay $5.95, Massaman Curry $7.95 and Pad Gra Prow $9.95.</span></div>
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<span class="s1"><b>Thai Basil West End<br />
</b>1215 Thurlow Street <br />
Vancouver, BC<br />
</span><span class="s3">604-685-6754</span><br />
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<b>Thai Basil Kistilano</b></div>
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<span class="s1">2184 Cornwall Avenue<br />
Vancouver, BC<br />
<a href="http://www.thaibasilvancouver.ca/"><span class="s2">www.thaibasilvancouver.ca</span></a> </span></div>
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<a href="http://www.urbanspoon.com/r/14/1436661/restaurant/Robson-Street-West-End/Thai-Basil-Vancouver"><img alt="Thai Basil on Urbanspoon" src="http://www.urbanspoon.com/b/link/1436661/biglink.gif" style="border: none; height: 146px; padding: 0px; width: 200px;" /></a>Candice Macalinohttp://www.blogger.com/profile/02573914173809727548noreply@blogger.com4tag:blogger.com,1999:blog-7389373538686507774.post-17190495352581472982013-06-24T22:25:00.000-07:002013-06-24T22:25:55.324-07:00Pinpin Restaurant is a Win-Win with its Filipino-Chinese Cuisine<div class="separator" style="clear: both; text-align: center;">
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<span class="s1">Along East Vancouver's Fraser Street corridor is a stretch of diverse Asian restaurants competing for hungry patrons. Offering the familiar tastes of Filipino cuisine with a Chinese flair, Pinpin restaurant is conveniently located on Fraser and E 45th Street. With easy access to public transit and ample free parking along the back alley, Pinpin holds its own by attracting a regular Filipino clientele, a telling sign that the food is authentically Filipino and delicious! </span></div>
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<span class="s1">Since opening its doors seven years ago, owners Joe and Virginia Lee's secret to their success is recreating memories for their mostly Filipino customers from their modern decor with iconic photos of scenes from the Philippines to the hospitable service and classic Filipino-Chinese dishes. </span></div>
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<span class="s1">Both Joe and Virginia share a deep history of family restauranteurs who ran thriving businesses back in the Philippines. Virginia's family operated the original Pinpin restaurant, named after the great Filipino printer Tomas Pinpin, for close to half a century before it closed down in 1999. While Joe's family ran both Shining Star Chinese Restaurant and Hong Ning Restaurant in Philippines. </span></div>
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<span class="s1">Joe and Virginia then ventured to the US shores to open the second Hong Ning location in Glendale Height, Illinois before moving to Vancouver to open Pinpin.<br />
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With Joe supervising the kitchen to ensure quality fresh food is being served and Virginia operating the front of the restaurant to maintain friendly and prompt service, we were quickly seated upon arrival despite the bustling restaurant during the dinner rush.</span></div>
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<span class="s1">Pinpin's menu is extensive featuring many Filipino regional dishes that are prepared to order instead of "turo-turo" or buffet-style. If you're new to the Filipino cuisine and unfamiliar with the Tagalog language, be comforted to know that each menu item has English descriptions and coloured photos of the more popular dishes.</span></div>
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<span class="s1">We ordered the pancit miki bihon, pan-fried noodles, and the most impressive dish on the menu, inihaw fiesta, assorted grilled platter.</span></div>
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<span class="s1">Pancit is a Tagalog term for noodles, introduced by the Chinese centuries ago. Filipinos have adapted and improvised the Chinese noodle recipes by integrating them to use locally-available ingredients.</span></div>
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<a href="http://3.bp.blogspot.com/-8zKJPY54dPE/UcfZjHgBmFI/AAAAAAAABLA/6yByqBnculQ/s1600/Pinpin-Pancit.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="281" src="http://3.bp.blogspot.com/-8zKJPY54dPE/UcfZjHgBmFI/AAAAAAAABLA/6yByqBnculQ/s400/Pinpin-Pancit.JPG" width="400" /></a></div>
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<span class="s1">The pancit miki bihon came almost immediately after we ordered, piping hot with aromatic steam rising to meet our salivating mouths. A twist on the typical Chinese chow mein, this pancit was a mixture of thick egg noodles and thin vermicelli rice noodles with a good mix of boiled cabbage, carrots, shrimp, chicken and fresh green onions. A squeeze of lemon brightened up the flavours and helped to enhance the sweet and savoury notes from the pancit sauce.</span></div>
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<a href="http://1.bp.blogspot.com/-f3h-hPBEQSg/UcfZo2PAFtI/AAAAAAAABLI/29QlEuvvSRc/s1600/Pinpin-GrilledPlatter.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="336" src="http://1.bp.blogspot.com/-f3h-hPBEQSg/UcfZo2PAFtI/AAAAAAAABLI/29QlEuvvSRc/s400/Pinpin-GrilledPlatter.JPG" width="400" /></a></div>
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<span class="s1">The inihaw fiesta definitely lives up to its name, a grilled platter party! It was more than enough for two people to share and it was beautifully presented with grilled calamari, beef short ribs, mussels, barbecue pork and chicken skewers and banana-leaf wrapped tilapia. The calamari and mussels were fresh and had a nice smoky essence with perfect tenderness. </span></div>
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<span class="s1">The tilapia's flesh was flaky and delicate but bold in flavours, with the help from the banana leaf steaming in the barbecue flavours. </span></div>
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<span class="s1">My favourites were the beef short ribs and barbecue skewers. They were gently charred but still kept their sweet juiciness in each bite, flooding my mouth with summer time memories! The complementary spicy and vinegary side sauces brought more taste diversity for each grilled item, while the fresh tomatoes, red onions and bagoong, fermented salty shrimp paste, balanced out the smoky flavours. </span></div>
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<span class="s1">With deep family roots in the restaurant business, Joe and Virginia were destined to continue their ancestral tradition of satisfying palates with the familiar tastes from the Philippines. They have a winning formula with Pinpin offering generous portions, attentive service and delicious authentic Filipino cuisine!</span></div>
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<span class="s1"><b>Candice's Recommendations:</b></span></div>
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<span class="s1">Pancit Miki Bihon (Egg & Rice Noodles with Vegetables) $9.95, Inihaw Fiesta (Assorted Grilled Platter) $41.95, and Leche Flan (Caramel Custard) $3.95.</span></div>
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<a href="http://www.urbanspoon.com/r/14/181414/restaurant/Sunset-Punjabi-Market/Pinpin-Vancouver"><img alt="Pinpin on Urbanspoon" src="http://www.urbanspoon.com/b/link/181414/biglink.gif" style="border: none; height: 146px; padding: 0px; width: 200px;" /></a>Candice Macalinohttp://www.blogger.com/profile/02573914173809727548noreply@blogger.com6