November 29, 2007

Thanksgiving colors

Holidays are so much fun as always. In contrast to the much cooler temperature, huge oak and maple trees in warm shades of red, orange and yellow greeted us with a promise of another memorable Thanksgiving celebration.

November 17, 2007

biko (rice cake)


A favorite snack in the Philippines with many versions throughout Asia, this particular rice cake recipe was shared to me by our neighbor and close friend in Manila before I came to the US. She makes the best rice cake which has been a regular favorite of my family for years. I asked her for the recipe so that I can make it here whenever I get a craving for it. Glutinous or sticky rice variety is a Filipino staple which is often used to make snacks and desserts. There are many recipes that call for it like champorado (a sweet breakfast chocolate rice porridge), guinataang mais (sweet corn kernel porridge with coconut milk), other coconut milk based desserts as well as all kinds of sweet and savory dishes. I just used canned coconut milk which worked fine, but in Manila, we always have freshly grated coconut for the coconut milk extraction. It's quite convenient in Manila markets where they grate the coconuts, using an electric grater, free of charge as part of their customer service. There are actually two kinds of grated coconut from the market, one that's used to extract coconut milk and one that's served as a garnish. The kind that's intended for extracting the coconut milk is grated from mature coconuts and usually grated finer (oftentimes with fine bits of the coconut shell in it as a result of grating too close to the shell) but the kind that's used as a garnish is from young coconuts and a bit more coarsely grated. We also manually grate coconuts right in our home using a coconut grater gadget. The first step is to cook the glutinous rice. If using a rice cooker, measure 2 rice cooker cups of the rice. This will yield about 3 cups cooked rice. Then heat about 2 cups (or 1 can) of coconut milk over low heat, stirring often until simmering. Continue simmering until the coconut milk is reduced to about one and a half cups and slightly thickened. Then stir in about two cups (reduce amount to 1 3/4 for a less sweet rice cake) of brown sugar (I used 1 cup dark brown mixed with 1 cup light brown) and continue stirring until well mixed. Allow this mixture to simmer for a few minutes or until the sugar has blended in. Add the cooked glutinous rice and stir continuously until mixture is thick, separates from the pan and forms a mass. The longer you cook it, the better. Oil from the coconut milk will be noticeable at this point and consistency will be perfect. Spread the rice mixture into a banana leaf lined platter or pan. Smooth the top using a plastic or rubber spatula. For the topping, freshly grated coconut or "latik" (browned bits made from boiling coconut milk) may be used.

folding the rice cake mixture with a rubber spatula
in a non-stick skillet to a desirable thick consistency

November 6, 2007

jalapeno squares

Potlucks are always a good way to get new food ideas. When we joined a recent summer potluck picnic, a shrimp boil actually, we had a chance to try a few refreshing salads and interesting desserts but this appetizer caught my interest. I never met the lady who brought the dish but with a little research online, I found the recipe and tried to make it. As easy as 1-2-3, this recipe has only three ingredients. Jarred sliced jalapenos provide the "kick" to this hot and spicy dish while two cups of grated cheddar cheese along with beaten eggs bind the simple mixture together. The more cheese is used, the thicker the squares will be. Bake for about 45 minutes or until set. Arrange the sliced jalapenos in a single layer on a baking pan or glass baking dish, then sprinkle the grated cheese evenly over the jalapenos. Pour the beaten eggs next and bake until set. Cut into squares and serve warm.