PINYA MACAPUNO (PINEAPPLE COCONUT SPORT)
OPEN FACED PIE
For the pastry
1 ½ cups all-purpose flour
2 tbsp granulated sugar
150g salted butter, cubed, cold
¼ cup very cold water
Filling & Assembly
1 can macapuno, drained
1 can pineapple slices, drained
1 can pineapple chunks, drained
1 tbsp sugar
1 egg, beaten
Maraschino cherries, halved
Pastry instructions
Combine flour, sugar and butter in a large mixing bowl. Add
butter, and using a pastry cutter, work the butter into the dry ingredients. Sprinkle
the ice water over the mixture and stir just until moistened and very crumbly.
Transfer to a clean work surface and knead into a cohesive ball. Shape dough
into a disk. Using a rolling pin, roll dough into a circle about 10 inches in
diameter. Transfer the dough to a parchment-lined baking sheet and
refrigerate for about 15 minutes
Assembling
Place drained macapuno and pineapple chunks into a mixing
bowl and combine gently.
Take dough from fridge and place the parchment paper with the
dough onto the work surface. Roll the dough, directly on the parchment paper,
into a 15-inch circle. Place the parchment and dough back on the baking
sheet. Spread the macapuno-pineapple mixture into the center of the dough
leaving 2-3 inches border. Arrange the pineapple slice on top. Fold the edges
of the dough over the filling, working your way around and creating pleats as
you go, pressing gently to seal the edges.
Brush the pleated dough evenly with the beaten egg. Sprinkle sugar
over the top crust. Chill the pie in the fridge for 15 to 20 minutes while
preheating the oven at 350oF.
Bake until the filling is bubbly and the crust is golden brown,
about 60 minutes. Transfer to a cooling rack.
Decorate with halved maraschino cherries.
Serve hot.
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Sep 21, 2018
Achi has been making crostatas and galettes these past few weeks,
and it reminded me of when we were younger, we used to have pineapple and
sweetened coconut strings pocket pies for merienda.
As you take a bite of the freshly baked pie, the crispy pastry and
the combination of pineapple and sweetened coconut just melts in your mouth and
it tastes just heavenly.
Today, I asked Achi if she could make her pastry crust from the Tomato-Ricotta Crostata and I made a filling combining macapuno and pineapples.
The filling was a bit sweet but not bad for a first try.
Sep 18, 2018
We were invited for a late dinner today and were instructed to
arrive with empty stomachs. Unfortunately, waiting until 10pm for dinner only
results in shorter Hangry Family tempers.
Came home, checked the fridge for leftovers and found none. In the
crisper was a lone tomato and on the shelf a fresh batch of ricotta cheese and
a jar of Dijon mustard.
“When life gives you lemons...”
TOMATO RICOTTA CROSTATA
For the pastry
1 ½ cups all-purpose flour
2 tbsp granulated sugar
150g salted butter, cubed, cold
¼ cup very cold water
Filling & Assembly
1 large tomato, sliced
1 tsp coarse salt
1 garlic clove, finely minced
1½ tsp dried thyme
3 tbsp ricotta cheese
3 tbsp Dijon mustard
Pastry instructions
Combine flour, sugar and butter in a large mixing bowl. Add
butter, and using a pastry cutter, work the butter into the dry ingredients.
Sprinkle
the ice water over the mixture and stir just until moistened and very crumbly.
Transfer to a clean work surface and knead into a cohesive ball. Shape dough
into a disk. Using a rolling pin, roll dough into a circle about 10 inches in
diameter. Transfer the dough to a parchment-lined baking sheet and
refrigerate for about 15 minutes.
Assembling
Take dough from fridge and place the parchment paper with the
dough onto the work surface. Roll the dough, directly on the parchment paper,
into a 12-inch circle. Place the parchment and dough back on the baking
sheet. Spread Dijon mustard into the center of the dough leaving 2-3 inches
border. Cover with a thick layer of ricotta cheese. Arrange the tomato slices
on top and sprinkle with coarse salt. Fold the edges of the dough over the filling,
working your way around and creating pleats as you go, pressing gently to
seal the edges. Sprinkle thyme and garlic on top.
Chill the pie in the fridge for 15 to 20 minutes while
preheating the oven at 350oF.
Bake until the crust is golden brown, about 45 minutes. Transfer
to a cooling rack.
Serve hot.
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Sep 14, 2018
Sinangag is a staple in every Filipino
breakfast. It is very easy to make, and does not require any effort at all.
I was able to get plantains from the
Asian store and I thought, let’s cook up some traditional Filipino breakfast: garlic fried rice sinangag, Filipino chicken sausages longganisa, fried egg
and fried plantains with a spicy vinegar dip on the side!
FLIPINO GARLIC FRIED RICE “SINANGAG”
2 tbsp cooking oil
3 tbsp soy sauce
6 cups left-over rice
6 cloves garlic, chopped
Salt and pepper, to taste
Sauté garlic in oil until golden brown.
Add rice, soy sauce, salt and pepper and mix well, ensuring all
ingredients are incorporated. Serve hot.
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Sep 12, 2018
Ricotta Cheese is nigh impossible to get one's hands on when one
is especially craving it on toast with honey. And when you DO find it in the
grocery store in Kuwait, it's a little over US$9 for less than 2 cups of
cheese.
Lightbulb moment: I can make my own ricotta for less than KWD 2
(or US$ 6.5), yielding more than 4 cups of the stuff!! *insert heart eyes
emoji here*
A word of caution: after pouring on the cheesecloth, your ricotta
will look a lumpy messy failure. Don’t panic! The longer it sits and drains,
the drier and more solid it’ll get.
Use it on bruschetta toast with a little bit of honey for a snack
or on pasta.
HOMEMADE RICOTTA CHEESE
Makes: about 4 cups
8 cups whole milk
1 cup heavy cream
½ tsp salt (double if you want a moister cheese)
Juice of 1 lemon
Line a large sieve with fine mesh cheesecloth and place over a
large bowl.
In a heavy bottomed saucepan, combine milk, cream and salt.
Continuously stir over medium heat until it reaches 190oF.
Remove from heat.
Stir, and while the liquid mixture is swirling, steadily pour in
your lemon juice. Let sit undisturbed for 5-7 minutes.
Pour mixture onto cheesecloth and let drain for 1-2 hours
depending on how dry you want your ricotta.
Serve immediately or place in an airtight container.
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Sep 11, 2018
Today, we are celebrating Hijri New Year in Kuwait. It’s a holiday, so what's the best thing to do but to cook for the family who loves to eat?
Japanese food is on my mind.
Speaking of Japanese, everyone seems to have this perception that Japanese food only comprises of raw fish or seafood! They couldn’t be more wrong.
I lived in Japan for several years, and trust me, their cuisine is much more than just raw fish and rice!
So today, on @thehungryfamilyeats lunch table, we serve a four-course Japanese lunch.
- Sweet Corn and Cucumber Salad with Sesame Dressing
- Spicy Edamame
- Chicken Karaage with Japanese barbeque sauce
- Pork Katsu Curry
Sweet Corn and Cucumber Salad with Sesame Dressing
Spicy Edamame
Chicken Karaage with Japanese Barbecue sauce
Pork Katsu Curry
Itadakimasu!
Sep 9, 2018
When I was a teenager, my mother would make this super light
chiffon sponge cake frosted with whipped cream and topped with crumbled coffee
candy.
Now, I should impress on the fact that my mother made her coffee candy
without a candy thermometer. She could tell the candy was at the perfect
hard-crack stage just by looking at it. Now that ability has deterred me from making
my own candy. Until today.
Today I was craving Coffee Crumble Cake, and God help anyone who
stands in the way of me and my sweet-tooth cravings.
I made the chiffon cake as I always have since I was 11; the coffee
flavored whipped cream was a breeze; and tackled the task of making the perfect
coffee candy.
I was prepared to fail and use broken bits of Kopiko candy, but
mine turned out unexpectedly good.
COFFEE CRUMBLE CAKE
For the cake
1¼ cup cake flour
1½ cups sugar, divided
½ tsp salt
6 eggs, separated
¼ cup water
1 tsp cream of tartar
1 tsp vanilla
1 tbsp fresh lemon juice
1 tsp fresh lemon zest
For the frosting
2 cups whipping cream
1 cup sugar
2 tsp instant coffee granules
For the coffee candy
Vegetable oil for greasing pan
1 tbsp baking soda, sifted
¼ cup strong brewed coffee
1½ cups sugar
¼ cup sugar syrup
Cake instructions
Preheat oven to 350oF.
In a mixing bowl, combined flour, 1 cup sugar and salt and make
a well in the center and add egg yolks and water. Mix until just
incorporated.
Whip egg whites with an electric mixer until frothy, then whisk
in cream of tartar until soft peaks foam. Gradually add remaining ½ cup sugar
until stiff, glossy peaks form. Whisk in vanilla, lemon juice and lemon zest.
Using a spatula, gently fold the egg yolk mixture into the egg
white mixture.
Pour batter into a 10-inch springform. Bake for 35-40 minutes or
until a toothpick stuck into the center comes out clean.
Cool for about an hour.
Coffee Candy instructions
Generously grease a large baking sheet with vegetable oil.
Combine coffee, sugar and sugar syrup in a heavy bottomed
saucepan and place over medium heat, until sugar dissolves.
Increase heat to medium high and cook until candy mixture
reaches 290oF, stirring occasionally to prevent it from scorching.
Remove from stove and quickly stir in the sifted baking soda.
Pour immediately on oiled baking sheet and let cool for at least an hour.
Crush into small pieces.
Frosting
Combine all ingredients in a stand mixer and beat on high speed
until soft peaks form.
Assembly
Slice cooled cake into 2 equal layers.
Spread whipped cream on first layer and sprinkle crush coffee
candy on top. Stack the second layer and spread remaining whipped cream over
top and sides of cake. Generously sprinkle over top and sides with crumbled
coffee candy.
Serve.
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Sep 1, 2018
I love soft pretzels. Ever since an aunt treated me to Auntie Anne’s
soft pretzels in the early 2000’s, I’ve always looked out for them
whenever I go to any mall: so far, I’ve had them in Manila, Bangkok, Houston,
Dubai and Kuwait.
The first time I made soft pretzels, I didn’t have the patience to
let them rise properly. I popped them into the oven after only a half hour
of rising. They came out 2-3 times larger and fluffier than when I put them in
with the outside a crusty brown and under-cooked on the inside. Since then, I’ve learnt to be patient when working
with yeast.
The recipe I use is a slightly altered version of Alton Brown’s
soft pretzel recipe. I made it slightly sweeter and I halve the dough to make two
types of pretzels: Salted for Travis and Raisin with Sugar Glaze for Olga.
SOFT PRETZELS
Ingredients
Pretzel Dough
1½ cups warm water
1 tbsp granulated white sugar
4 tbsp soft brown sugar, packed
2½ tsp active dry yeast
4½ cups flour
50g unsalted butter, melted
For the water bath
10 cups water
2/3 cups baking soda
For the salted pretzels
Coarse sea salt
For the raisin pretzels
½ cup raisins
1½ tbsp. unsalted butter, melted
For the raisin sugar glaze
1 cup powdered sugar
½ tsp vanilla extract
2 tbsp milk
Instructions
·
Combine the water, white sugar, brown sugar
and salt in a bowl and sprinkle the yeast on top. Allow to sit for 15 minutes
or until the mixture begins to foam. Add flour and butter and mix on low
speed until well combined. Change to medium speed and knead until the dough
is smooth and pulls away from the side of the bowl, approximately 5 minutes.
Remove the dough from the bowl, clean the bowl and then grease it well with butter.
Return the dough to the bowl, cover with a damp towel and sit in a warm place
for approximately 1 hour or until the dough has doubled in size.
·
Once the dough has doubled in size, divide
into two. One will be for the salted pretzels, the other, raisin.
·
For the raisin pretzels, take dough and mix
with raisins. Place separately in a well-greased bowl and cover with a damp
cloth while working on the salted pretzels.
·
Take the remaining dough and turn out onto a lightly
floured work surface and divide into 8 equal pieces. Roll out each piece of
dough into a 12-inch rope.
·
Preheat the oven to 400oF. Line 2
half-sheet pans with parchment paper and lightly brush with butter. Set
aside.
·
Bring the 10 cups of water and the baking
soda to a rolling boil in an saucepan.
·
Place the pretzels into the boiling water, 1
by 1, for 30 seconds. Remove them from the water using a large flat spatula.
Return to the half sheet pan, brush the top of each pretzel with the beaten
egg yolk and water mixture. Sprinkle the salt pretzels with coarse salt. Bake
until dark golden brown in color, approximately 15 minutes.
·
Remove the pretzels from the oven, and brush
the raisin pretzels thoroughly with the melted butter. Keep brushing the
butter on until you’ve used it all up.
·
Transfer all pretzels to a cooling rack.
·
For the glaze, mix together powdered sugar,
vanilla, and milk in a small bowl. Drizzle the icing over the warm raisin pretzels.
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