Coconut and ube ice cream sandwiches

Coconut and ube icecream sandwich

One of my dads favorite deserts was Ube halaya, purple yam boiled, grated and mashed and cooked in condensed or coconut milk with butter until a thick paste. I haven’t been able to find any purple yams in my vicinity, but I found ube ice cream:)

Coconut macaroon and ube icecream sandwich

I thought I could make ice cream sandwiches, but what kind of cake or cookie should I use, I wanted to use a typical Filipino cookie. After googling I decided to make something a little closer to home(Norway) and used a recipe for a cookie typical around Christmas time here, coconut macaroon.

16 cookies

4 egg whites
200 g sugar
1 teaspoon vanilla extract
200 g desiccated coconut
Pinipig for decoration (Pinipig are immature grains of glutinous rice pounded until flat before being toasted)

Preheat oven to 180 ° C.
Whisk egg whites lightly together in a saucepan. Add sugar, vanilla extract and dedicated coconut.
Set the pan over medium heat and stir with a wooden spoon, make sure the mixture do not stick and burn. When the mass has the consistency of thick rice porridge is the complete, approximately 10 minutes.Coconut macaroon

I divided the dough into 16 equal parts and rolled them into balls, rolled the balls in pinipig then placed them on a baking paper lind tray and pressed them down a bit so they were 1 cm thick.
Bake them in the middle of oven for about 15 minutes or until golden. Cool on a rack.

Place a scoop of ice cream between to macaroons and enjoy:)

Hot spcy vinegar, Suka na maanghang

Suka na maanghang in Baybayin

Chicharron is a snack that is popular in every country with spanish heritage and probably has hundreds of regional variations. In the Philippines though a must have condiment with chicharron, is hot and spicy vinegar.

As a kid on vacation in the Philippines chicharron is one of the snacks I always bought. I can remember buying chicharron from vendors in the the Philippines and they often came with a tub with hot and spicy vinegar.

One of the tell tell signs to spot a Filipino is the persons love of vinegar. Being filipino I love the taste of vinegar:)

500 ml sugar cane vinegar
20 pcs. red and green Thai chilies
1 whole head garlic, peeled
1 tbsp. whole peppercorns
1 tsp. salt
1 tsp. sugar

In a saucepan, combine the vinegar, salt and sugar. Bring to a light simmer and mix until the salt and sugar are dissolved. Set aside to cool a bit.

Thoroughly wash the chilies and cut the stems before putting them inside the bottle.

Press the garlic cloves with the side of the knife to lightly crush allowing the flavors to come out. Put them inside the bottle

Put the whole peppercorns inside the bottle

With a funnel pour the warm vinegar into the bottle. Allow to completely cool at room temperature and seal the bottle with a cork.

Steep for a couple of days before using. The vinegar can be stored inside the fridge for several months. The flavors of the spices will intensifies the longer it is kept.

So get a bag of chicharron or some kind of pork rind snack and enjoy them with hot and spicy vinegar.

Siomai, delicious pork and shrimp dumplings

Siomai is a traditional Chinese dumpling and one of the more famous of the dim sum dishes. This dumpling comes with different filling depending on the local tradition, pork, shrimp, beef, pork and shrimp, and topped with carrots and peas.

Traditionally these dumplings are steamed but they can also be fried.

Homemade siomai agj

1/2  lb raw shrimp or prawns shelled and deveined

1/2 lb minced pork, not the lean kind, the dumplings will be to dry

8-10 finely shopped water chestnuts

2 stalks scallions, finely chopped

1/4 teaspoon ground white pepper

1/2 teaspoon kosher salt

2 teaspoons oyster sauce

1 teaspoon toasted sesame oil

1/2 teaspoon finely grated fresh peeled ginger

1 package wonton wrappers

Carrots for garnish, finely cubed

 

Finely chop the shrimps, water chestnuts and scallions.

Combine all the ingredients in a bowl and mix.

Set filling aside in the refrigerator for at least 30 minutes, but best if you leave it overnight.

making siomai agj

Before I start wrapping the filling I roll it in to little balls, about a tablespoon.

To wrap the siomai, place 1 wonton wrapper in the palm of your hand.

Place about a ball or 1 tablespoon of filling in the middle of the wrapper.

Bring two opposite corners towards each other, and press gently to adhere them to filling. Repeat with remaining 2 corners to form a little cup around the filling, gently squeezing to hold wrapper in place.

Making siomai 2 agj

Add a little bit of the diced carrots on top and set aside. Continue wrapping the remaining siomai.

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To steam, line your steamer basket or tray with parchment paper, cabbage leaves can also be used. Pour enough water into your pot and bring to a boil.( I did not use anything for the picture sake)

Arrange siomai in the steamer basket, leaving room around each one so they won’t stick together.

Steam fresh siomai until cooked through, about 10 minutes.

Serve, eat them plain or with a dipping sauce.

Uncooked siomai can be frozen, so make a big batch and freeze the ones you are not going to eat right away and enjoy them later.

Dumpling sauce agj

Dumpling sauce

1/2 cup soy sauce

1/2 cup rice vinegar

2 cloves of finely chopped garlic

1 teaspoon toasted sesame oil

1 stalk of scallion, chopped

 

Combine all the ingredients in a bowl and let it sit while you make the siomai.

Fried dumpling agj
Same dumpling, but folded differently and fried.

Sopas, chicken and pasta soup

If you are not feeling very well, brewing on a cold or just simply ill.

This Filipino chicken noodle soup differs from other simmilar soups is that in this one you add milk to the soup. But tisk, tisk, I drropped the milk and used fusilli instead of macaroni
2 tablespoons extra virgin olive oil
1 chopped onion
3 cloves crushed garlic
2 teaspoons finely chopped fresh ginger
1,5 liters of chicken stock
(1 cup milk)
2 carrots, cut
2 cups uncooked pasta
2 stalks celery
Shredded meat of one chicken
Salt and pepper as desired
I added parsley and chili to this soup, not very Filipino, but I thought it looked nice.
Saute the onion, garlic, ginger in a pot until the onions are glossy.
Add the chicken stock, carrots and pasta, boil for five minutes before adding the remaining ingredients except parsley and chilli.
Let this simmer about 5 minutes until pasta is done.
Add the parsley and garnish with some extra parsley and chili.

Palitaw, fililpino rice duplings

With palm sugar

I learnt how to make these as a child and  it is probably that long ago since I made them. Palitaw is a term used to call a sweet flat rice cake that is eaten in the Philippines as a snack or dessert. Palitaw means to let something float, these little treats is dropped in boiling water and when they float they are done.

I made half of them with coconut sugar and the other with cane sugar,
Coconut Sugar  is produced from the sap of cut flower buds of the coconut palm and has a special aromatic caramel-like taste. Coconut sugar can substitute honey, plain white or brown sugar. Coconut sugar has a l ower glycemic index, GI, than plain white and brown sugar.

I liked the one with coconut sugar the best.

With regular sugar
260 ml water
1/2 cup sugar
1/2 cup toasted sesame seeds
1 cup desiccated coconut
Combine glutinous rice flour with water and mix until a dough is formed.
Boil water in a saucepan.
Scoop about 1 tablespoons of dough and roll into a ball.
Flatten the ball  using the palm of your hands and put them in boiling water.
When the float up the are done, remove them from the pot and set it aside allowing water to drip.
Combine sugar and roasted sesame seeds then mix well.
Roll the rice cake in grated coconut then in the sugar-sesame seed mixture,
Arrange in a serving plate then serve. Share and enjoy!