Tag Archives: recipe

Creme Brulee with a Rice Cooker

I first heard about Creme Brulee in the movie My Best Friend’s Wedding. The movie was memorable but so was this dessert. We love French food and we got a torch burner last month so naturally we wanted to try making it but the problem was that we didn’t have an oven in this place.

Creme Brulee with a Rice Cooker

Creme Brulee with a Rice Cooker

We researched on alternative ways to make this dessert and we found out that you can make this dessert using a rice cooker. This recipe by Christine Ho for LifeHacker was really easy to follow but we made a few tweaks.

If you want a sweeter base, use regular sugar instead of caster sugar but it will not dissolve as easily as caster sugar so you have to stir until the sugar is fully dissolved.

If you are making more than 1 batch, cook the creme brulee for 18 minutes then take it out and place the next ramekin in the steamer. Leave it to cool until it is at room temp. Once cooled, you can place the container in the fridge until you’re ready to serve it.

Creme Brulee Caramel

This layer of sugar is perfect for a crunchy caramel top

For the caramelized sugar on top, we prefer regular sugar also since it makes a crispy caramel layer. Sprinkle sugar until you have thorough but light coating. Burn the sugar until you see some caramelization.

I just love how delicious this dessert turned out. This recipe and cooking method is no different from making the dessert in a water bath in the oven. I’m not a big caramel fan but I really love the texture of the fresh crunchy caramel.

Making creme brulee is easy and it’s a great dessert to make for parties since you can make it ahead of time and just caramelize the sugar before serving.

We’d love to hear your thoughts on other ways to make creme brulee or if you tweaked the recipe tell us how it turned out by leaving a comment below.

Humba Recipe

I’ve always wanted to learn how to cook Filipino food since I am after all Filipino. It is such a shame that I can cook other cuisines but not my own. I guess since my mom is such a great cook I didn’t bother to learn back then.

During one of my visits I managed to buy a cookbook and research some recipes in the internet and finally last weekend we cooked Humba successfully. I remember that the best humba I ever tasted was served by my husband’s grandmother in the fiesta celebration held at her house. When Filipinos hold a party it is usually a heavy feast, so bring your appetite with you. When we used to celebrate the fiesta, my mom would cook for 2 to 3 days with several kitchen helpers.

This sinful pork dish has it’s origin in Chinese cuisine and is called Hong Ba. It is a based pork dish with soy sauce and brown sugar. The key ingredients to this dish are the anise seeds and the fermented black beans. The fermented black beans are basically black beans in oil and you can probably find this ingredient in your local Asian grocer.

Filipino dishes are usually flavorful and made to be paired with rice so when you make this dish make sure you have steamed rice to go along with it. This dish is perfect for those who haven’t tried Filipino food before and it is easy to make.

You choose to use pork pique or pork belly but we used pork spare ribs since that was what we had in the fridge. I used a pot since I wanted to cook the pork until it was tender. If you have a pressure cooker at home, use that instead.

Ingredients:

1 kilo Pork Pigue, Pork Belly or Pork Spare ribs
1 teaspoon salt
2 tablespoons brown sugar
5 cloves garlic, minced
3 tablespoons tausi or fermented black beans
1 cup water
1/4 cup soy sauce
1/2 cup vinegar
1 teaspoon pepper corn
1 sprig of oregano
2 bay leaf
3 Star Anise
6 hard boiled eggs (optional)

Directions:

  1. Cut the pork into cubes.
  2. Put some oil in the pot with the pork.
  3. Season pork with lightly with some salt.
  4. Once the salt had been absorbed, add the brown sugar and cook the pork until it is caramelized and has a nice brown color.
  5. Add the garlic and black beans, and mix well.
  6. Add the rest of the ingredients and cook until tender. I added 2 extra cups of water since the ribs seemed tough and I wanted it to be so tender it would almost fall off the bone.
  7. If the pork is still tough, you can add 1-2 cups of water and wait for the sauce to reduce.
  8. The consistency of the sauce should be dark and thick like in the photo.
  9. Add the hardboiled eggs once the meat has become tender so it absorbs some of the sauce.

Let me know if you ever make this dish by leaving a comment on how it turned out. I’d love to hear your feedback on it.

Thai Pork Chops

I always hated pork chops growing up. I remember that the meat was dry and stringy. It was a struggle to cut and chew. Fast forward to a few months ago, I saw a cooking show about how to brine meat and I thought that it was something I’d like to try but forgot about soon enough.

When we went to Thailand, one of the best dishes we tried was this Thai Pork Chop which I wanted to recreate as soon as we got back. The meat was moist and the chili fish sauce was such a perfect complement to the dish.

You will have to brine the meat a few hours before grilling them. I usually kept them in the brine for 12-24 hours since I prepare the meat a day before I cook them. The sauce can be made in advance and keeps in the fridge for a week.

Pork Chops

Ingredients:

  • 8 tablespoons sea salt
  • 6 tablespoons sugar
  • 2 cups room temperature water
  • 5 cups cold water
  • 2 tablespoons black pepper corns
  • 4 bay leaves
  • 1 cup vinegar
  • 2 tablespoons honey
  • 4 cloves crushed garlic
  • 6 pork chops about 1 inch thick

Preparation:

  • Set aside the cold water as this will be added last.
  • Combine the rest of the ingredients under low heat until all the salt and sugar melts.
  • Add the cold water and let the brine cool to room temperature.
  • Wash and pat dry pork chops and place in a deep container.
  • Pour brine and to ensure that the meat stays submerged in the brine at all times. Weigh them down with a saucer or two, if necessary.
  • Let the meat brine for 12-24 hours. I prefer to brine the meat for 12 hours since it’s sliced into small pieces.
  • Grill the pork chops for 6 minutes on each side.

Thai Chili Sauce

Ingredients:

  • 1 tbsp lemon juice
  • ½ cup light soya sauce
  • 2 cloves crushed garlic
  • 2 tbsp cilantro
  • ½ tbsp. ground pepper
  • 1 crushed bay leaf
  • 2 tbsp honey

Preparation:

  • Mix and set aside. This can keep in the fridge for 1 week.

 

Cream Cheese Pound Cake

We wanted to try something new over the weekend so we decided to bake a pound cake. We really missed our favorite rum cake at Metro Cafe and we thought that this recipe was close to what we were looking for. We found this recipe at Elizabeth’s Edible Experience.

Rating:

  • Taste: 4/5
  • Aroma: 5/5
  • Texture: 4/5

Overall the cake tasted great and the apartment smelled like yummy butter and vanilla while the cake was baking. We had a bit of difficulty in trying to determine if the cake was done. Next time we make this recipe, we will rotate the pan in our small counter top oven and add about 10 minutes more cooking time.

Oh and we will make this into a rum cake. Now all we need to do is research on what is the perfect rum to add to this cake.  Any suggestions?

Pesto

I’ve always wanted to try making my own pesto sauce and we finally got around to cooking it. Our roommate, Shanta, was baking bread and making this yummy Potato Cauliflower soup when I sprung the idea of making pizza with her. We’ve had this plan to make pizza for years now but never really got around to doing it.

Recipe by Black Eiffel

I followed this recipe from Black Eiffel which I saw on Pinterest. Instead of Romano cheese we used Parmesan.  We were able to make this Feta, Tomato (fresh and sun dried) and Pesto Pizza with Shanta’s bread recipe and a Pesto on Spinach Fettuccine dish.

Feta,Tomato and Pesto Pizza

Pesto on Spinach Fettucine with Maple Bacon and French Bread

This Pesto recipe is so versatile and oh so yummy! We will definitely be making this again and again.

Balsamic Roasted Potatoes

Watching Food Network is Bad for your Waist Line

We love to experiment with food and learning new recipes. Since we cooked our quick recipe for honey ribs and we didn’t want to cook rice to go with it, we decided to make some sort of potato dish.

Yes, we’re Filipino and most dishes we make would go with rice even if it traditionally should not, so we surfed the net for a quick potato dish.

We got this Balsamic Roasted Red Potato recipe from All Recipes and modified it to fit what we had in the pantry.

Ingredients:

3 tablespoons olive
1 pound Russet Potatoes, quartered
6 garlic cloves, minced
1 tablespoon dried thyme
1/2 teaspoon dried nutmeg
1/3 cup balsamic vinegar
1 teaspoon salt
1/2 teaspoon pepper

Preheat the oven to 250 degrees Celsius, prepare a baking tray, and place wax paper on it and set aside.

Heat the olive oil in a large nonstick pan in high heat. Once the pan is hot enough, toast the garlic until it is lightly brown then lower the heat to medium. Toss the potatoes in and combine the ingredients until all the potatoes are coated with oil and garlic.

Sprinkle all the dried thyme and toss the potatoes until the thyme is evenly distributed. Do the same process for the nutmeg and 1/2 teaspon of salt. Turn off the heat and add a third of the balsamic vineger into the pan with the potatoes and toss again.

Potatoes before baking

 

Spread the potatoes on a baking tray and sprinkle the rest of the salt and pepper on the potatoes. Bake for 45 minutes. Toss the potatoes back in the pan and add the rest of the balsamic vinegar coating all the pieces. Bake for another 5 minutes and serve.

Balsamic Baked Potatoes

Make your own Flour Tortillas

One of my favourite dishes is the modified quesadilla recipe that I make. We always buy store bought flour tortilla cause we don’t have the time to make them ourselves.  This recipe from Jazibe of jazibesrecipe looks yummy. I always prefer fresh and homemade over store-bought any day. I wonder if this recipe can be modified into a personal pizza dough base. I’ll set aside time to make this one of these days.

{ Photo: jazibesrecipe }

Baba Ganoush Recipe

Ever since I tried Baba Ganoush at Arab Street I’ve wanted to try to make it. I prefer it to hummus as I find it more savoury. I need to look for has Tahini and Greek Style yogurt. Hope its not too difficult to find here in Singapore. I really enjoy reading Michael Parlapiano’s blog, foodpeoplewant. His recipes are clearly written and he posts yummy photos of his dishes.

{ Photo: foodpeoplewant }