This is a lovely, summery dish that goes for a savoury sweet flavour instead of the usual sweet-n-sour. Unusually, it also uses evaporated milk as part of the broth, yet doesn’t end up soured. In the Philippines, we call this pininyahang manok. I think it makes a good midweek dinner; and my kids definitely agree.
I loooove coffee walnut cake. Luckily for me our grocery chain Coles has them for less than 10 AUD and it is omg scrumptious. I loooove coffee walnut cake. Luckily for me our grocery chain Coles has them for less than 10 AUD and it is omg scrumptious.
But for my birthday, I wanted a bit more Ferrero Rocher-ey taste; more chocolatey, maybe a bit of Nutella… I still wanted the coffee buttercream though. But for my birthday, I wanted a bit more Ferrero Rocher-ey taste; more chocolatey, maybe a bit of Nutella… I still wanted the coffee buttercream though.
I made this cake for both my birthday and again for Easter, which is why the above cake has mini Cadbury Creme eggs nested in the middle. I made this cake for both my birthday and again for Easter, which is why the above cake has mini Cadbury Creme eggs nested in the middle.
Maybe someday I’ll remember to take a photo of a cake slice instead of going ‘om nom nom’ right away.
Until then, have a recipe!
When I was a teenager, I encountered deep fried, battered hard boiled eggs for the first time. Mom and I were on our way home one afternoon and I smelled something delicious being fried at a street vendor’s cart. There was a mound of orange bunlike things and he was heating up a couple for another customer. The odd orange tinted things were tokneneng.
Since I was curious, and they would make a fine afternoon merienda, Mom bought some, and selected the seasoned vinegar. We brought them home, eggs soaking in vinegar in plastic bags. After pouring them out into bowls we broke into the eggs with our spoons and swirled the hard yolks into the vinegar before taking a bite.
I was hooked. Continue reading
This is an adaptation of the apples n’ onions recipe that I read about in Farmer Boy back when I was in grade 5. it makes for a very straightforward and flavorsome meal. My husband prepared this while he was out field and he proudly reported that some of the guys came back for thirds – everyone, apparently had seconds!
So, over the holidays, I remembered to finally cook up some elven bread to share with my in-laws; taking advantage of the fact that my brother-in-law has a lovely wok to deep fry with. I try to cook dinner at least once or twice when we visit, and that night I commandeered the kitchen for a full dinner, and while it was cooking, whipped up dessert for that night (chocolate cake), a leche flan as a gift to my brother in law, (he also got the recipe) and a batch of elven bread to leave to rise overnight.
This is one of my ‘I’m busy and I need to get food on the table’ go-tos. I usually make this with home made hamburger patties; but I reckon you could do well with store-bought. With a hearty gravy with mushrooms, I almost never have leftovers – and if there are any, it’s meant for my hubby’s lunch the next day. Well, if he leaves any – he’ll walk in through the door and one of the things he’ll ask me is when it’s ready to eat.
Everyone has a favorite type of congee. I love the Filipino version, called arroz caldo, which in typical Filipino form, can be eaten at all times of the day – breakfast, lunch, dinner, or merienda (well, more like a small meal between meals. Hobbits would love us!), or snack or as a side dish or opening item! My family’s version is very garlicky and ginger-y. If you want to reduce the salt, use a low-salt chicken broth and omit the chicken broth cubes. Some folks like putting toasted, crispy garlic and onions on top, or chopped up green onions, or, in my case, cubed, fried tofu. Experiment with toppings if you like, but you might find that my recipe is flavorsome enough.