How to Cook the Perfect Rice Every Time!

Tried and tested, best and easiest way to cook the perfect rice every time! No more guessing game!

There is a joke in the Philippines as I was growing up in the province that a girl is not allowed to marry until she can prove that she knows how to cook rice!! I think I must have been reminded about this many times that it stuck in my head! Thankfully, this is no longer the litmus test before one can marry or many would have flunked right away.

Instant Pot Chicken Adobo

The classic Filipino dish - Chicken Adobo - marinated in vinegar, soy sauce, peppercorns and garlic then cooked in the pressure cooker (instant pot).

I have lost count with regard to the number of adobo recipes I have! This is the latest and probably the 5th! Well, we love chicken adobo so much that I want to try all the different versions. I have my own classic adobo, our helper's awesome adobo, Chinese-style adobo, slow cooker adobo and then this --- a pressure cooker version. And this time, I am talking mainly about chicken adobo -- pork adobo is equally as popular and for me, equally delicious!

Ultimate Slow Cooker Chocolate Rice Pudding (Champorado)

Sticky rice cooked in coconut milk and chocolate. This chocolate rice pudding is the ultimate breakfast sweet treat or when served with ice cream - a truly yummy dessert - Champorado!

We had a lot of snow this past week and as I write it's still a few inches on the ground and according to the weather prediction there will be more dumping come Sunday afternoon! I can't really complain because this winter has been particularly mild and hasn't really snowed a lot until a few days ago. However, since the car was left on the driveway in the middle of the snow storm and the fact that our driveway inclines upwards towards the road - that meant we were stuck for the last couple of days at home.

Slow Cooker Beef Caldereta (Kalderetang Baka)

This Asian beef stew (Beef Caldereta) is robust in flavor and so delicious! Cooking in the slow cooker makes it very convenient, too. Serve with Jasmine rice.

Sometime last year when the weather was starting to get cooler, I had this intense craving for Filipino food. In particular, I was longing for a steamy bowl of Beef Caldereta, a classic Filipino beef stew originally based on a Spanish stew, hence the name, (we were colonized by Spain for over 300 years, remember?) but with a distinctly and authentic Asian flair! It is a dish you will commonly find in any major celebration in the Philippines - weddings, birthdays, anniversaries, you name it. It is usually made with either beef or goat though you may also find versions of chicken or pork. Naturally, it pairs perfectly well with rice!

Top 10 Filipino Recipes for Christmas

Celebrate Christmas and the holiday season with these tried and tested, delicious Top 10 Filipino Recipes for Christmas! 

We love Christmas in the Philippines so much that the holiday season actually unofficially begins the 1st day of September! To celebrate our favorite day, every Filipino household will have many of these delicious recipes on their menu. If you are thinking of doing an Asian-themed celebration this year, this collection of our family favorite recipes would surely come handy!

Cauliflower Fried Rice

In 15 minutes or less you can make this delicious alternative to fried rice. A versatile recipe, you can add your favorite meat (esp. left-over ones), veggies and adjust the taste to your liking!

One of the loveliest memories we have of Michigan is shopping at Meijer's - a great grocery chain in the Midwest. You're probably asking yourself, "Grocery shopping? How can that be memorable?" You see, shopping in Meijer's was our very first introduction to American culture. The moment we stepped into that huge supermarket, hubby and I were totally astounded with the dizzying variety of what's on offer - seemingly unending aisles of cereals and other breakfast products, endless varieties of ice cream, frozen pizza galore....and what have you. It was quite a sight for us who, back in 2004, were used to smallish to medium size kind of grocery stores and not of the mega-mall variety.  

Crispy Adobo Flakes

Crunchy and flavorful, these crispy adobo flakes are perfect for breakfast, as topping for salad or soup and a delicious accompaniment to your favorite Asian dish. Use left-over pork, chicken or beef adobo to make this so nothing is wasted!

A few days ago, I posted a recipe for Slow Cooker Chicken Adobo which I cooked previously. After the first meal of enjoying this classic Pinoy dish, we had some left-overs as usual (we are a small family after all). Normally, I would simply reheat whatever was left and have it with fried rice for a second meal. But then, I thought that would simply be boring. So, I decided to use the remaining chicken pieces for making crispy Adobo flakes. After all, hubby totally loved the Adobo flakes after having some at a breakfast place in Manila. He couldn't believe how tasty the odd looking shredded meat was and that it was as good as the original dish itself!

Slow Cooker Chicken Adobo

Chicken slowly braised in vinegar, soy sauce, garlic and bay leaves until fall-off-the-bone tender and DELICIOUS. This classic dish can be made a day ahead and tastes even better the next day! 

Life does get in the way sometimes. :) I intended to post this well-clamored for recipe last week but alas my migraine headache for 3 days in a row totally prevented me from doing so. So, I apologize to those who were normally awaiting another recipe last week. Things were certainly beyond my control. I guess, it's better late than never. Anyway, let me assure you dear readers that this recipe is certainly worth the wait!

Corned Beef Hash (Filipino Style)

Easy 30 minute recipe for left-over corned beef. Great for breakfast, lunch or dinner and certainly have it with rice or bread, if you like.

It's my birthday today!! Hubby just surprised me this afternoon and told me we needed to leave right away for New York City where he arranged a special birthday dinner for me. Wow, I didn't see that coming! I intended to finish this post right away but because of this "surprise" I had to temporarily stop so I could prepare our clothes for the trip.

Camaron Rebosado (Citrus Battered Shrimp / Filipino Shrimp Tempura)

Camaron Rebosado is a citrus-marinated battered shrimp served with a sweet sour sauce and is the Filipino version of tempura. Cruncy-licious and flavorful, it's a great appetizer and a sure crowd-pleaser!

About a year ago, I went back to my beloved country to spend the holidays with my family. Whenever I go home I make sure that while there I eat all the food that I am unable to either find here or make here. Thankfully, my mom had always been willing to indulge me on this and I am sure I always come back to the US 10 pounds heavier!!! For me, it's worth every single calorie! :)

Filipino Coconut Chicken Curry

The other night we had dinner over at our friend's house. A missionary visiting from France who spoke at our church last Sunday stayed with them. For his last night we decided to have dinner together, sort of a pot luck. I didn't have time to prepare a main dish as we toured him around the area during the day (though I made some French clafoutis for dessert in his honor). Hubby and I just decided to get a couple of rotisserie chicken as our contribution. 

Beef Mechado

Mechado.....mmmmm. Mechado masarap (too delicious!) is probably what you would hear a Filipino jokingly say when he tastes a really good Mechado dish. The expression is a play on the word "masyado" which means too much or over the top while "masarap" means, as you may have guessed, "delicious."

Lumpia (Filipino Vegetarian Spring Rolls)

You may be wondering why I am publishing another Lumpia recipe when I already have 2 on this blog. Well, you may or may not know it - but there are actually many variations of Lumpia (Filipino Spring Rolls) namely: Lumpiang Sariwa (Fresh Lumpia - unfried with a crepe-like wrapping), Lumpiang Hubad (Naked Spring Rolls - as you may have thought - it's fresh Lumpia without the wrapping), Lumpiang Shanghai (not really from Shanghai but named after the Chinese city which is mostly made with a meat-filling), Lumpiang Ubod so-called because it's made with Ubod which is the heart of the coconut tree and lastly, Lumpiang Gulay or simply Lumpia which is this recipe.

Upon touchdown at Ninoy Aquino International Airport whenever I return home to Manila, there is one dessert I instantly dream of and crave - CASSAVA CAKE. With a soft and spongy texture, flavored with coconut and condensed milk and then topped with a creamy custard sauce - my taste buds instantly dance with joy with each bite of this favorite Filipino delicacy. Go to any mall or market anywhere in the Philippines and you're sure to find cassava cake being offered on sale. We just love this delicious dessert so much!

Cassava, also known as manioc, Brazilian arrowroot, tapioca and often referred to as yucca (though they're not really the same), is a starchy tuberous root of a tree that grows abundantly in the tropical regions of Asia, Africa and South America. It is in fact a staple much like corn and rice in certain countries. This is what a cassava looks like. You can find these already frozen and grated at many Asian stores so it's very accessible now.  And certainly in the Philippines, you can find the tree all over the place.

Photo credit goes to Amada44 who contributed this photo to Wikipedia.

While there are many uses for cassava the ultimate favorite would be the Cassava Cake. I've had quite a few slices of this delectable treat in the Philippines when I returned home recently and now I miss it so much. Thankfully, a Filipina friend of mine invited me grocery shopping to a huge Asian store in Hartford last week and I was able to grab a packet of this frozen cassava. It was time to make my own version of this yummy cake so I can literally have my cake and eat it, too! ;)

For this version, I added a little ground cardamon which you probably won't find in any other usual cassava cake recipe but I thought it might work and wow it did! Ever so subtle is the taste but you can tell that a tiny amount of cardamom gives this cake an extra layer of yum. I know it for sure because hubby who normally is not into our puddings and homemade delicacies loved it a lot. And then I gave some of this to my Filipino friends to sample and they called me the next day to say that they really enjoyed this cassava cake. So now this version is fully tried and tested and given the seal of approval. But if you can't find cardamom, don't worry it will still come out yummy because the added creamy vanilla custard topping also gives this cake a lot of flavor. Instead of the usual plain condensed milk on top which I used to make for this cake I thought, I'll improvise and add a thin layer of custard (inspired by our leche flan) on top and then sprinkle some brown sugar to really bring it over the top. So next time you go to an Asian store, grab a packet or 2 of grated cassava (if frozen, simply thaw before using) and make  this! Enjoy!

Cassava Cake with Creamy Custard Topping

By: Manila Spoon
May 9, 2015



With a soft and spongy texture, flavored with coconut and condensed milk and then topped with a creamy vanilla custard sauce - your taste buds will dance with joy with each bite of this favorite Filipino delicacy.

Ingredients

• Butter for greasing the pan
• 1 lb grated Cassava (if frozen, thaw first)
• 1 14 oz can sweetened condensed Milk
• 1 14 oz can Coconut Milk
• 2 large Eggs
• 1/4 - 1/8 teaspoon ground Cardamom (optional but highly recommended)

For the Custard Topping 


• 1/2 a 14 oz can of condense milk
• 1/4 cup Half-n-half (Single Cream)
• 2 large Eggs
• 1 teaspoon pure Vanilla Extract
• 1-2 Tablespoons brown Sugar

Instructions

1. Preheat the oven to 350 F. Generously grease the bottom and sides of a baking dish (9x9 or an 8x11).
2. In a large bowl, whisk together the grated cassava, condensed milk, coconut milk, eggs, and ground cardamom (if using) until well-mixed. Pour into the prepared pan.
3. Bake for 50 minutes or until almost fully set. Remove from the oven and pour the custard sauce on top tilting the pan gently to ensure that the sauce has spread evenly. Bake for another 20 minutes or until the custard has set.
4. Remove the pan from the oven and set the oven to broil. Sprinkle the brown sugar on top. Place under the broiler for about 2 minutes or until the top is nicely golden and caramelized or use a flame torch to achive the same result.
5. Cool completely before slicing. I promise this is a slice of heaven!

Yield: 12-16 slices
Prep Time: 5 Minutes
Cooking Time: 1 Hour 10 Minutes
Total Time: 1 Hour 15 Minutes

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Corn and Spinach (Suam) Soup

When I was growing up, this was our fall back soup. When my Mom or our help either runs out of ideas or time to make something elaborate for dinner, you can be certain - Suam na Mais or Corn Soup would be on the table. Don't get me wrong, I never had any issues or bad feelings about this soup even though I have had this so many times. In fact, I actually miss it as my Mom (or our former helpers) are not here to make this soup for me. This time, I have to make it for myself and my family.

Chicken and Pork Adobo

To say that I love Adobo is an understatement! I live Adobo! The proof - this is my 4th version of this famous Philippine national dish and this may not be the last as I am always on the hunt for different versions of this Pinoy classic. This one is special though as this is my family's personal favorite.

Shrimp in Sour Soup (Sinigang na Hipon)

Living in an island archipelago surrounded by waters can have a lot of advantageous! For me this is the top reason - fresh seafood! So when I went back to the Philippines for a holiday, I asked my mom if she can cook for me Filipino dishes that all involve seafood especially shrimps and prawns which are my ultimate favorite. Of course, I was also thinking that I only have one shrimp recipe on the blog and it's about time I add another one, after all I am from the Philippines where shrimp dishes of different varieties truly abound.

Daing na Bangus (Milkfish marinated in Vinegar and Garlic)

Ok, so I admit I love to eat Fish for breakfast! My husband, and perhaps some of you, may think it's weird to eat fish early in the morning. I must admit it is a matter of taste and culture. In the Philippines and perhaps other parts of Asia, it is pretty common to have fish for breakfast. My parents eat fish for breakfast everyday. It is not only by choice but because they truly love it.

Strawberry Bread

During the papal visit in the Philippines (January 2015), three working days were declared holidays. Sandwiched in these days is a weekend so there was in-effect a 5-day holiday period. My siblings and I took advantage of this long weekend and decided to go up north and visit the Banaue, Sagada and Baguio areas. These three places are some of the top destinations in the Philippines. Banaue has the world-famous rice terraces considered as the 8th wonder of the world. Sagada is the place to go if you wish to go hiking, climbing, spelunking and engage in other extreme adventures. Of course, Baguio City with its cooler weather is considered as the summer capital of the Philippines.

Lechon Paksiw (Stewed Roast Pork)

Happy 2015!!! It seems forever since I last posted here. Please pardon my prolonged absence as my family and I have been on a much needed holiday here in the Philippines. As of this writing, my family are already in the US although I am still here in Manila as I still have some business to attend to.