A Special Request

My dad got an upo (Filipino bottle gourd or white squash) that one of his friend grew in their garden. So when I saw him this weekend, he proudly showed me this and casually mentioned he also have some shrimp in the fridge. That's a hint I should start cooking.

I haven't had upo in years and remember eating it all the time in the Philippines. I've eaten it cooked with different meats (ground pork, chopped chicken, or both) and even noodles, like miswa. It's also a very easy dish to prepare.

Since my dad bought some very nice head-on shrimp and can tell there's roe in it, I decided to leave the heads on them. (I also know my dad is a shrimp-head-sucking guy so more yummy goodness for him!) But I also wanted to peel the shells since peeling them at the dinner table slows down my eating process :) so I got my kitchen scissors and started to cut the shrimp shells off. I started from the back of the shrimp's neck and cut along the back side and stopped when I reached the last segment or tail. This way was also good since I got to devein the shrimp at the same time. Cool trick I learned years ago, don't know where I picked it up. Since I had the scissors, I also trimmed the little legs, pointy nose and long thread-like antennaes on them.

Once the shrimp and the rest of ingredients are ready, I heated a couple tablespoons of oil in a wok or large skillet over high heat. Then I add the garlic and sauteed for about 30 seconds and fragrant. Then I added a large chopped onion and cooked them until soft, about 2-3 minutes.

I placed the shrimps next and cooked it with some salt (and/or patis). I tried not to stir too much but some of the heads fell off from the bodies (oh well). As the shrimp started to curl and turn opaque, I spooned it out to a plate and set aside. (I also didn't want to overcook them while I cook the upo.)

So once all the shrimps are out, I then added the upo which I cut into cubes. I sauteed some more until it got soft then added a cup of chicken broth and let it boil. Once the upo is tender, I placed the shrimps back to rewarm and served it with rice. Yum!
Just look at that bright orange broth, courtesy of the shrimp roe. (Also, notice a detached shrimp head at the bottom-left corner at the picture above.) I kinda wished I added more liquid so I can have more broth to soak into my steamed rice.

Zest

I'm addicted to my Microplane zester. So addicted, I need to zest the oranges first before I peel and feed them to my kids for snacks. So addicted, I zest my lemons first before squeezing them for lemonade. I even zest my limes. (I'm weird, I already know that!)

I have jars and jars filled with these zest mixed in with sugar in my fridge. So every time I open the fridge, I have these jars always staring at me. (Alternatively, Eating Club Vancouver just gave me a cool idea of mixing the zest with salt, yum!)

They are a good pick-me-up, too. I read somewhere (aromatheraphy) that citrus scents gives the person more energy. So mostly, I would just unscrew the lid and take a big whiff. It helps when I'm dragging and have to take my boys to baseball practice. :)

One time, I boiled and made a syrup with it. Then I strained the zest and stirred the syrup into my Gerolsteiner -- homemade soda pop. My kids and I loved it! Especially since my husband and I stopped giving them soda years ago due to HFCS.

This time, I decided to make Lemon Curd. I haven't had this in years. My husband and I would usually have English tea at home, with scones and water biscuits and cucumber sandwiches -- the works! But that was B.C., Before Children. :(
It's a very simple recipe from my right-now fave cookbook.

Lemon Curd
makes about 2 cups

2/3 cup sugar
2 Tbsp. grated lemon zest
3 large eggs
4 large egg yolks
1/2 cup fresh lemon juice
1/4 cup fresh lime juice
4 Tbsp unsalted butter, chilled and cut into 1/2 inch cubes

Prepare an ice-bath. Bring water to simmer by for a double bolier.

Combine the sugar and lemon zest in a food processor and process for a minute to release the lemon's essential oils into the sugar. (Or can use a mortar and pestle.)

Place the lemon sugar in a heat-proof bowl along with eggs and egg yolks and whisk. Place bowl in double boiler and keep whisking until all the sugar is dissolved.

Add the lemon and lime juice and keep whisking for about 5 minutes. Use a rubber spatula to scrape sides of bowl once in a while. Curd is done when temperature reaches 160F and has the consistency of sour cream.

Take bowl out of heat and continue to whisk while putting the butter, one cube at a time.

Strain through a strainer and place bowl in ice-bath to cool. Place plastic wrap directly on top of curd so it wouldn't create a hard film. Once cool, it will last for a week in the fridge.

Bok Choy with Garlic and Soy Sauce

Here's a very easy vegetarian dish I make when I'm pressed for time. It's also so simple to make and is very tasty.

Heat up 2 tablespoon cooking oil in a wok on high heat. Place 2 finely minced garlic and cook until fragrant and golden brown. You may put more garlic if you like, just like I did :)

Place 5-6 bunches of bok choy that have been cut and cleaned and stir until greens have lightly wilted but still crispy. Put 3-4 tablespoons of soy sauce and about 1/2 cup of water. (You may put more water, depends on how much sauce you like to eat with your rice.) Let it boil and transfer to serving plate. Serve while hot.
If you like it to look fancy or make people think you spent all day cooking , arrange like I did here.

Thank You Truffles

Like I said from my previous post, I am reading Sherry Yard's book The Secrets of Baking. This book is awesome! I like how she divided up the book down to basic ingredients and techniques. She also explained how the ingredients interact with one another and gives you the reasons behind the directions.

Even though I am tempted to try her "Master Combinations" I think I need to take it slow and master the basic techniques first. The first chapter is all about chocolate which is not a bad way to start. :) For weeks now, I have been encasing any imaginable sweets with chocolate: my cheesecake, banana chiffon cake, bro's birthday cake, the cupcakes in my title header, even my macaroons. It's a good thing my family loves chocolate!

And so does my sis-in-law! She loves chocolate. Every time we come over to her house, there's always chocolate around. She's not picky about it, either. She will be happy with a box from See's Candies.

Last weekend, my husband and I stopped on a yard sale and found a nice collection of cookie and candy tins for sale. We bought them all to use for our edible presents this coming holiday season. One is an antique See's candy tin which reminded me of my her. Few days ago, we visited her and she gave the boys haircuts (she's a hair stylist). She was glad we visited for she has been bored out of her mind raising her 6-mo baby girl and 2-yo boy without any adult interaction (her hubby works out of town few days at a time). I made these truffles for her.

Truffles
makes about 2 dozen, 1-inch pieces

8 oz semi-sweet chocolate, finely chopped
2 Tbsp unsalted butter, softened
1 cup heavy cream
1 Tbsp light corn syrup

Place butter and chocolate in bowl.

Put cream and corn syrup in small pan and bring to boil. Watch carefully, making sure it doesn't boil over.

Immediately pour into bowl of chocolate. Tap bowl in counter to make sure cream goes all the way to bottom of bowl and let it sit for about a minute.

Use a rubber spatula and slowly stir for a couple of minutes until all chocolate is melted.

Place in refrigerator to chill, about 2 hours.

Once firm, use a teaspoon, mini ice-cream scoop or melon baller to make 1-inch balls.

Wash hands in cold water and dry. Roll between palms of hands one at a time .

Roll in coating of choice: powdered chocolate, sugar, chopped nuts, etc.

Notes:
Recipe asked for 2 Tbsp liquor which I omitted.

I made 2 variations:

For Blackberry Truffles, I added 2 Tbsp strained blackberry jam when chocolate is all melted and stirred in until incorporated. I rolled them in powdered chocolate.

For Orange Truffles, I added 2 Tbsp finely grated orange zest to cream and boil. Let it sit for 10 minutes and re-heat. Pour into chocolate bowl through a strainer. I rolled them in vanilla-infused sugar.

But I Really Wanted Make Macarons

I made Coconut Macaroons this weekend. Actually, my husband started the recipe, I just shaped them out on the baking sheet and placed them in the oven. So, technically I "made" them. :)

I've made these things growing up in the Philippines so many times, though, I can make them with my eyes closed. They're one of my family's favorite.

But macarons, those are totally different. They are another league on their own. Macarons I've never made before. But been wanting to. For a long time now.

I've read all the other food blogs and actually am a little intimated by them. So hopefully, by me writing this, it will give the motivation to just make it already.Coconut Macaroons
makes about 3 dozen

1 package (14 oz. or 5 1/3 cups) sweetened coconut flakes
2/3 cup sugar
6 Tbsp. flour
1/4 tsp. salt
4 egg whites
1 tsp. almond extract

Mix coconut, sugar, flour, and salt in large bowl.

Stir in egg whites and almond extract.

Drop by teaspoonfuls (I like them small, you may use a tablespoon) onto greased baking sheets.

Bake at preheated 325F degrees for 15 minutes or until edges of cookies are golden brown. Remove from baking sheet and let cool on wire racks.

My Brother's Birthday Cake

It was my brother's birthday so, of course, I baked him a cake. One of the things he likes to do is play poker so I figured I'll put a poker theme of some sort.

He also just got married (this May) so the cake ended up with hearts only. To avoid being too girly, I used chocolate frosting by itself.

My kids love to blow candles out on birthday cakes. (Who doesn't?) They can't wait for everyone to sing "Happy Birthday." My youngest is ready to turn off the lights.
My middle son front and center. My kids say this is practice for their actual birthday. LOL. My brother doesn't seem to mind. He lit up the candle several times to get everyone a turn blowing out the candles. He's cool like that. Happy Birthday again, Kuya Noel.
The Moist Yellow Cake recipe is from Epicurious.

The Chocolate Frosting is from my latest read, The Secrets of Baking by Sherry Yard.

Chocolate Frosting
makes 2 cups (I doubled it)

8 oz. bittersweet chocolate (I used Ghirardelli chocolate chips)
4 0z. (1 stick) unsalted butter, softened
1/2 cup powdered sugar

Place the chocolate in a heat-proof bowl over pot of simmering water. Melt the chocolate until melted. Then take bowl out from the heat.

Sift the sugar into the chocolate. Use a rubber spatula to stir it in. Keep stirring until all the sugar is absorbed and smooth.

Use the frosting right away. It is good to use for 2 days, kept in the fridge.

Before & After #2: Roasted Eggplant and Tomatoes

Before

I love roasting vegetables. It so simple to prepare and not alot to do once they're popped in the oven. I also like how roasting concentrates all the vegetables' flavors while it mellows out and caramelizes at the same time.

My husband has become quite the green thumb. We've been enjoying our harvest of tomatoes and eggplants all summer. This is one of the things I've made.

Preheat oven to 450 degrees. Cut up an eggplant to 1-inch cubes and place in baking sheet. Cut up tomatoes to same size (or you can use cherry or grape tomatoes, whole) and place with eggplant. Slice half a red onion into half-inch wide half-rings. Toss in 4-6 cloves of garlic. Make sure not to overcrowd the pan or the veggies will end up steaming, and they'll end up soggy.

Sprinkle in a couple of tablespoons of olive oil and about a teaspoon of salt. Place in middle rack of oven for about 40-50 minutes, turning pan halfway.

Transfer to platter, make sure to peel the skins off the garlic before serving.

This makes a great side dish to any grilled meats. I've also served this on top of pasta with some shavings of parmesan cheese. Yum!

After

Banana Chiffon Cake

This is one of my favorite cakes to make and eat. It is very light and airy but not very sweet. It reminds of mamon, a Filipino sponge cake I always ask my Mom to buy for me for my merienda (afternoon snack) when I was little. Now I make it all the time for my little boys.

I found this recipe from Everyday Food magazine January/February 2007 issue. The recipe serves 12 but I usually end up with more. I usually pre-slice and pack the individual portions so my kids can just grab them and go. It's also good to eat for breakfast, with your morning coffee.


I also find that the flavor is better is you use a riper banana. So don't throw away those bananas when their skin starts to turn brown. Make this cake instead. :)

Banana Chiffon Cake
(from Everyday Food Magazine, Jan/Feb 2007)

2 cups all-purpose flour
1 1/2 cups granulated sugar
1 Tbsp. baking powder
1 tsp. salt
1 ripe banana
1/2 cup vegetable oil
7 large eggs, separated
1 tsp. vanilla extract
3/4 cup cold water
1/2 tsp. cream of tartar
confectioner's sugar, for dusting

Preheat oven to 350 degrees. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt; set aside.

In a medium bowl, mash banana. Add oil, egg yolks, vanilla, and water; mix to combine. Add to flour mixture and whisk until smooth.

In another large bowl, beat egg whites and cream of tartar using an electric mixer until stiff peaks form.

With a rubber spatula, gently fold beaten egg whites into batter just until incorporated. (DO NOT OVERMIX or you will deflate the air bubbles and cake will not be light and airy.)

Pour into an angel-cake or tube pan. Bake until a toothpick inserted into center of cake comes out clean, about 50-55 minutes.

Invert pan and let it cool completely; about 1 1/2 hour. Reinvert pan, release cake and place on platter. Dust with confectioners' sugar before serving.

Fig and Almond Cake

My husband offered to help our family friend plant some fruit trees in his vacant lot this past Labor Day weekend. The kids and I tagged along and we had a day camping/picnic of sorts there. We brought stuff to grill for lunch: carne asada and chicken, hotdogs and home-grown eggplants to make dip.

The boys enjoyed being there. They had fun chasing the chickens that hang around there, walking through the little creek (it was dried up at this time) and following the ant trails. It was a hot day so the kids then started running through the sprinklers.

While my husband got busy planting trees, I got busy picking figs. The property has a full-grown Black Mission fig tree and it was full of fruit! I think I might have picked too many so decided to make a dessert with them.
I adapted this recipe from Martha. The recipe asked to use four 3 3/4-inch or one 8-inch tart pans which I didn't have (I only have a 10-inch tart pan) so decided to use my 6-inch springform pan which turned out okay. I didn't have any hazelnuts at hand so used almonds which Martha says is okay to substitute. I also didn't have brandy so just omitted that. Since I used a smaller pan, the batter came up twice as high than if I used a tart pan so I ended up baking it 10 minutes longer.

The cake turned out really good; it was dense but moist at the same time. The figs caramelized which made them so much sweeter. And my 6-year old ate it - he does not like trying new food, figs is one of them. My husband did say it will probably be even better with the brandy. This is something I will make again. I will probably use a tart pan, to make it look more sophisticated.

Fig and Almond Cake
adapted from Martha Stewart

8 fresh figs, preferably Black Mission
1 1/2 cups skinned (6 ounces) blanched almonds, toasted
2 tablespoons all-purpose flour
1/2 cup plus 1 tablespoon confectioners' sugar
1 large egg
1 egg white
2 tablespoons unsalted butter, melted and cooled
1/8 teaspoon freshly ground black pepper
2 teaspoons grated lemon zest
Non stick vegetable-oil spray

Directions:

Heat oven to 375 degrees. Cut 6 figs into 1/2-inch dice. Set aside in a bowl.

In a food processor, process nuts until medium fine. Sift together flour and 1/2 cup confectioners' sugar; add to nuts; pulse to combine. Add egg, egg white, butter, pepper, and zest. Process to combine, about 10 seconds. Add batter to figs, and mix together.

Spray a 6-inch springform pan with vegetable-oil spray. Pour batter and even top. Cut remaining 2 figs lengthwise into six slices each and arrange over the cake batter. Place pan on a baking sheet. Bake until cake is set and golden brown, about 50 minutes. Remove from oven and cool slightly. Remove cake from springform pan, sprinkle with remaining sugar, and serve.

Before & After #1: Pike Mackarel

Before

My 6-year old specifically requested to have these fish for dinner the other night. Pike Mackarel is one of his favorite fish to eat. We usually eat them once a week with steamed rice and tomato salad; a typical meal I remember having all the time in Manila. Although our househelper usually fried them. But this is so much simpler to prepare. No need to worry about splattering oil all over the stove. I also don't like to fry them because it loses all the good omega-3 oils.

Turn on your broiler and position the rack 6 inches from top. Lay your fish on a broiler pan and sprinkle generously with salt and pepper. Drizzle a little bit of olive oil or use a cooking oil spray. Place in broiler for 7-8 minutes, or until the fish is golden brown and toasty.

Carefully take the pan out, the fish oil sometimes splatter. Use tongs to turn fish. Season with more salt & pepper. Put back in oven to brown the other side, another 5 minutes. Once out, you may sprinkle with kalamansi or lemon juice. Let stand a couple minutes and serve.

After