pandan chiffon cake

The first thing I found most striking is the color. A light spring green color that's one of my favorite shades of green. Before I tried to make it, I searched for images of Pandan Chiffon Cake online and was amazed by it's popularity. There must have been hundreds of posts and images dedicated to this cake! Some were made with fresh coconut milk and fresh pandan leaves which would have been my choice if I had access to them. Since I'm nowhere any market where I can easily buy these two key ingredients fresh, I just relied on what's available, canned coconut milk and buko pandan flavoring. However, I couldn't wait to share it with my sisters-in-law in Manila so they can try to make it with fresh ingredients from the market. I love the combination of flavors in this cake that my palate is accustomed to. I've always liked the taste of rich coconut milk in both savory and sweet food. This cake is a sure winner in my book.

a very light cake with just the right sweetness

I took this photo (shown above) of a bunch of fresh pandan leaves which my sister-in-law harvested when I was in Manila last year. They are very low maintenance plants that grow wild in the Philippines. I found a very good recipe for this Pandan Chiffon Cake in All That Matters foodblog with more info about pandan leaves. The procedure was easy to follow. I just substituted buko pandan flavoring to the boiled fresh pandan leaves suggested in the recipe. The cake was smaller than the usual chiffon cakes I make but it was just right for a weekend dessert treat.

pork and chicken afritada

Many Filipinos I know will agree that afritada will remain as one of those favorite everyday dishes that our mothers cooked for us which we grew up eating. Perhaps the most popular version is made with chicken but afritada may be made with pork, chicken or a combination of both, which I personally prefer. It may be classified as a basic stew simmered in tomato sauce. However, the use of strong Spanish flavors of pimenton or smoked Spanish paprika with the addition of red bell peppers and potatoes will easily give a clue to the influence of centuries (1521-1898 to be exact) of Spanish rule in the Philippines. 

 

Spanish influence is not just evident in food but it's imbedded in the Filipino culture as well.

Strong Spanish influence is still very much present not just in food and cooking but in the culture and life of many Filipinos. It became a big part of my life when I went to study at one of the Philippines' oldest universities which was founded by the Spanish friars in 1611. It's interesting that the main building of the university with it's original intricate stonework still stands today as a reminder of that era. I believe that this strong influence will remain and continue to be passed on to many generations to come.

PORK & CHICKEN AFRITADA 

olive oil for pan frying
1/2 lb boneless country style pork*
1/2 lb boneless chicken thighs, trimmed of fat*
2-3 medium yukon gold potatoes, peeled and quartered
1 small red bell pepper, cut into small squares or strips
1 small green bell pepper, cut into small squares or strips
1/2 cup frozen green peas (optional or may be substituted for the green bell pepper)
1 small can tomato sauce or 2 tbsps. tomato paste
2 cloves garlic, minced
1/2 cup sliced onions
1 tsp. paprika or pimenton (smoked Spanish paprika)
salt and pepper to taste

Pour a little olive oil in a skillet or pan and sear the pork and chicken. Set aside. Lower the heat and in the same pan or skillet, saute the garlic and onions. Return the browned meat to the skillet. Season with salt and pepper. Add a little water and simmer the meat for a few minutes before adding the tomato sauce and tomato paste. Cover and simmer until meat is tender. Pan fry the potatoes in olive oil until cooked and golden brown then transfer to a plate lined with paper towel to drain. Add the red and green bell then the fried potatoes last. Serve with steamed rice.

*The pork and chicken may also be marinated in soy sauce and lemon juice for a few hours for more flavor before cooking.

olive oil orange chiffon cake

Here I go craving cake once again when I very well know that I'm supposed to start eating lighter after all the rich holiday food :-) But on second thought, the addition of olive oil instead of butter and all the goodness of freshly squeezed oranges, actually made me feel less guilty about baking and eating this cake!

I've been waiting for the opportunity to make it since I saw it posted by Zoe Bakes as Chiffon Cake with a Tuscan Twist sometime ago. Having a few oranges left in the fridge, I wanted to take the orange flavor to the next level so I used two oranges instead of just one for the zest. I also added orange flower water instead of vanilla. We don't mind the strong flavor of olive oil so I used a combination of extra virgin and a lighter olive oil. Substituting cake flour for the all purpose flour made the cake extra light, spongy and as my husband said, like angel food cake. It's one of the best chiffon cakes I've ever tasted and now one of our favorites. For a future variation, I may try to make it with limes and I'm excited to find out how that will turn out. In the meantime, thanks to Zoe Bakes for the inspiration!

 For the recipe...

welcoming 2012

Another year is over and as we welcome 2012, we shall always look back with fond memories of happy times and unforgettable travel adventures. I was also fortunate to spend the holidays last year with my family in the Philippines, thankful to have experienced the festivities and traditions there once again. I always felt that New Year's Eve in the Philippines is the counterpart of Thanksgiving here in the US. It's always at New Year's Eve when we try to fill our tables with lots of good food as a symbol of bounty for the coming year and to give thanks for the many blessings of the past year. I guess I will never forget how we celebrate New Year's Eve in Manila and I now try my best to combine the traditions there with those we have here. Aside from briefly watching a colorful mini fireworks display courtesy of our neighbors, the rest of the evening was quiet and relaxing for us. I cooked some of our favorites and shared our meal together with good champagne as we waited for the brand new year.

Best wishes for all of us in 2012!

a traditional centerpiece of round fruits

mixed olives

multi-grain and seeded sourdough

antipasto platter with gouda and camembert cheeses

celebrating with noodles for long life ~ carbonara with fresh fetuccine

mini turkey and pork meatloaf with creamy red bell pepper sauce

roast chicken marinated with garlic and lemongrass

traditional Filipino dessert ~ leche flan

our New Year 2012 celebration food and champagne on the table

a simple Noche Buena

Noche Buena is a traditional Christmas Eve dinner in the Philippines. After the Christmas Eve Midnight Mass which celebrates the birth of Jesus, the highlight of the Christmas season for Catholics, families head back home to share a meal together. It's a very old tradition that centers on the meaning of Christmas and family but when there's a gathering, food will always be an important part of it . We spent Christmas this year at home and enjoyed a simple Noche Buena for two. It was a quiet and relaxing Christmas Eve at home together.

Noche Buena table setting for two

gouda cheese and challah bread

a gift of bread

As a food lover, I beg to disagree with a yahoo article I read recently that was strongly discouraging gifts of food during the holidays. As mentioned in the article, there's already so much food during the holidays therefore, it's not advisable to give more. It may be true for some, but dedicated food lovers will always be excited and thankful. It has been my favorite holiday activitiy to make cookies and bread for gifts.

This year, I was inspired to bake challah bread in a french baguette pan (as shown below) instead of the usual loaf pan. Challah bread has always been in my list of breads to make for the holidays because of its impressive braided look. I made it narrower and longer this time to fit the baguette pan and tried the 4-strand braiding technique that I learned from Shiksa in the Kitchen. Thanks to her helpful tutorial, 4-strand braiding is now my favorite. Neatly wrapped and tied with a little holiday ribbon, they make thoughtful gifts that are always well appreciated by family and friends.

Enjoy the blessings of the holiday season!

pasta with beans and escarole

There are a few items that I consider pantry staples and this may be true for many households. Dried pasta, canned beans, canned chicken and beef broth for quick soups and simple dinner time side dishes are essential for me. With some pasta and a can of beans, it's easy to create a healthy and affordable dish for everyday meals at home.

This simple pasta side dish showcased my favorite cannellini beans, rotini pasta and escarole. In a skillet, heat about two tablespoons of olive oil and sautee the sliced escarole for a few minutes or until the color turns bright green. Toss in the cannellini beans and cooked rotini pasta next and gently stir to combine. This dish may also be served cold as a salad. Sprinkle with shaved parmesan cheese and adjust the seasonings.