Stewed Pork Leg

My mom has always been “revolutionary”… while all other parents encouraged their kids to eat fatty food (at least as far as my contemporaries have told me) my mom “trained” us by cutting out the fat in pork chops and adobo, trimming the fat from spare ribs and liempo, removing the fat from barbecue… even going as far as having no-skin fried chicken!  Needless to say, we were utterly ignorant of bacon, chicharon, crispy pata (pork leg) and similar stuff!  Our only exposure to “fat” was the yearly lechon at the office party at Christmas!

But my late father had 3 favorite foods – the pancit (noodles) from his hometown (the ones his mom made from scratch), adobo, and stewed pork leg… stewed pork leg which was usually swimming in fat, and hidden from my mom’s sights!

Well then, imagine my surprise when I found a recipe for stewed pork leg in my mom’s recipe files!!!!

Of course I had to make it!!!!  And, of course I bought pork leg slices which were the least fatty that I could find!!!!

Sorry, though, since I do not have my mom’s permission to share her recipes. But, the good news is that this dish is a winner!!! Everyone said so!!!

 

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Ube, Ube, More Ube!

Who knows if ube is uniquely or exclusively a Filipino food.  What I do know is that it has traditionally been considered as Filipino.  And we grew up with it!  Ube jam, ube cake, simple boiled ube with melted butter… ube ice cream… ube kakanin… there are even ube dishes that are savory!

More importantly, I don’t know anyone (consider though that my world is small!) who does not like ube!  I do know that most of my friends love it… and they love it even more when I make ube cake.

This particular one, however, is not the usual ube chiffon cake that I make.  For friend J’s birthday, I decided to go for a heavier cake – an ube pound cake, filled with ube halaya, and garnished with ube rossettes topped with macapuno balls.

It was a big hit and everybody loved it!

 

Maruya

Maruya is our local term for banana fritters.  It was a favorite snack all throughout my childhood… my late father also loved it, so we had it pretty often.

The problem?  The recipe is unwritten and largely by estimation.  And while I’ve made maruya before, it was not exactly what we had as kids.

As luck would have it, I found a recipe for banana fritters in my mom’s files.  And I tried it the first opportunity I had.

And it was… PERFECT!

It was soft in the middle and crunchy/crispy on the edges!

PERFECT!  EXACTLY LIKE THE MARUYA OF MY CHILDHOOD!!!

(If there’s any change that I made, it was to use turbinado sugar flavored with real vanilla, instead of white granulated sugar.)

(Sigh…)

Fruitcake 2018, Finally!

I say “finally” because I have found what I was looking for – a great tasting fruitcake whose recipe is fast (truly fast with no need even for a mixer!), simple, easy, and even when it’s last minute!

After much experimentation that began in July, here it is!!!

It is so fast and easy that even if it’s mid-December already, I can still bake it and give it the day after.  The texture is great – moist but not breaking apart… it is not too heavy but it is not light at all… it is chockfull of fruits (which admittedly is the most time consuming of all – with dicing big fruits and soaking it in brandy for more than 3 months), and IT IS DELICIOUS!!!

00_2018 FC
(a peek of the inside, from the first trial of the recipe, baked in a glass pan)

I bake it right in the “pan”, brush it with more brandy, cool it in the same container then just cover it with the see-through lid that is part of the package (or in one case where I broke the lid, cover it with clingfilm).  Then I just stick a label on it and send it – DONE!

(will post the recipe later after I’ve organized everything.)

For now, I will enjoy baking this last minute fruitcake and then sit back while the recipients compliment me!

hahahahaha!

 

Baked Linguini by BFF!

I love cooking and baking for others.  Hubby even jokes that even if I have no recipients for the goodies I make, I will still bake and give them to any Tom, Dick or Harry on the street, or to just about anyone who would accept them!

But.

When someone makes something in their kitchen for me… That is when I feel blessed… extra special… and, super loved…

Thank you BFF for the special treat!

Merry Christmas!!!

Date Walnut Cake

This is a version that I specifically made for a special order five or six years ago.  Someone asked me if I could make a healthier version for her mom who loves dates and walnuts but has issues with fat/cholesterol, sugar… the usual culprits that make the lives of the elderly difficult.  After several experiments, this was the winner!

So, this cake – no egg, no butter or oil!  NO CHOLESTEROL!  Low is sugar, except for the inherent sugar in dates… AND, AND…  IT HAS A BEAUTIFUL TEXTURE (very moist!) AND GREAT TASTE!

Check out the (estimated) nutritional analysis –

date walnut cake nutr 1

6 years ago, I made about 60 of these (in addition to some others) in ONE day!  To be honest, the baking was not the part I found tedious.  It was the packing and washing.  You see, I DO NOT have 60 or so pans to bake in.  At most I have 8 or so (maybe 10 max) so the waiting time is tedious and then I have to wash up (and dry!) before I could use the pans again.  THEN!  I had to fold boxes (although the kid and hubby helped a lot) and tie ribbons, etc. etc.

These days, I am so relieved to find a baking pan and gift package in one!  The base is made of thick cardboard and is coated with some sort of film.  The cake is baked in it (the store said it was a direct-bake package) and cooled in it.  The cover is a clear plastic that fits perfectly.  It saves time, effort and money (the whole package costs less than a cake box and cake board)!  I love it!!!

 

 

Pasko na Talaga!

(It really is Christmas Already!)

It is a (good-humored) joke that Christmas in our country begins with the “ber” months. The malls begin playing Christmas songs and start putting up Christmas decorations. For me, Christmas begins when I see my favorite Christmas ham in the stores. But it is really IT for me when my kitchen starts churning out goodies that we are giving out to friends!

My kitchen opened early, sometime in July, when I started trying out new fruitcake recipes… but official production just recently began… with Cheese Pimiento!

The bulk of the fun is baking, cooking, and having fun in the kitchen, but part of the fun is the Christmas packaging! In fact, half the living room gets transformed into a mini production site littered with ribbons, boxes, tags labels, glitter pens, stickers…

It’s tiring but so very enjoyable!

Hello Christmas, here I come!

Bourbon Brownie Birthday Cake

Hubby’s request was for a dark chocolate cake.

I had visions of a grand 2 or 3 layer cake, surrounded by bars of chocolate and sprinkled with chocolate shavings.  The vision would not become a reality.  An accidental fall (not too serious, but serious enough that my ankle and elbow are stiff) prevented me from baking and frosting an elaborate cake.  So what to do?  Hubby cannot miss out on his birthday wish??!!!!!!

Enter these deep, dark, bitter chocolate brownies laced with bourbon!  Instead of baking the brownies in an 8-in square pan, I baked them in a 7-in round, which gave them a bit of height.  The brownie could not be plain ‘ole brownies so in went a quarter cup of bourbon.

(This particular bourbon is sentimental to me – it was one of the few bottles I took from my late father’s liquor cabinet before it went up in smoke)

The ganache used to garnish the cake was also laced with bourbon, but only about half a tablespoon.

Hubby loved it!

It was especially divine with a scoop of chocolate chip ice cream.