Takoyaki

Takoyaki (literally friedorgrilled octopus)  is a ball-shaped Japanese snack made of a wheat flour-based batter and cooked in a special takoyaki pan. It is typically filled with minced or diced octopus, tempura scraps (tenkasu), pickled ginger, and green onion.^[1][2] Takoyaki are brushed with takoyaki sauce, a sauce similar to Worcestershire sauce, and mayonnaise. The takoyaki is then sprinkled with green laver (aonori) and shavings of dried bonito (katsuobushi). There are many variations to the takoyaki recipe. For example, ponzu i.e. soy sauce with dashi and citrus vinegar, goma-dare i.e. sesame-and-vinegar sauce or vinegared dashi.(source: Wikipedia.com  http://en.wikipedia.org/wiki/Takoyaki).
Since this recipe does not include octopus (but you may always add one if available) I shouldn't be calling it such. I just don't know what to call it yet. For some time there was a takoyaki craze in town and i was dissatisfied because the commercial "takuyaki" (that's how the small food cart's name is spelled,I know it's wrong) doesn't have octopus either. Why bother with that when I can make my own,right?

Here's the recipe:

batter
1 cup cake flour
1 tsp baking powder
1/4 tsp fine black pepper
1/4 tsp fine salt
1 tsp vegetable oil
1 large egg
1 tbsp dark soy sauce
2 cups cold water

filling (about 3 cups)
1 medium carrot, thinly sliced
1 small cabbage, thinly sliced
2 small red bell pepper, thinly sliced
1 thumb ginger, minced
1 red onion, minced
a handful of dried shrimp
oil for frying
chili sauce and japanese mayo for drizzling
1. In a bowl mix together flour, baking powder, black pepper, salt and oil.
2. In a seperate bowl whisk egg in two cups of cold water. Pour into the flour mixture, mix well.
3. Mix the vegetables and dried shrimp.
4. Heat a takoyaki pan coating each indentation with atleast 1/8 tsp oil. Ladle enough batter to fill each indentation. Fill with 1 tbsp of vegetable and shrimp mixture. Don’t worry if the filling seems too much, it will wilt eventually.
5. Cook for about 3 minutes in low heat. Loosen each ball then invert to cook the other side. I used 2 forks in this case since I do not have a takoyaki pick. If you wish a crustier or brownier ball add more oil.

McSpiced Fried Chicken

Who doesn’t like friend chicken?
Not many, right? The right question should be, “How do you like your fried chicken?”
Last year I made a big batch of Southern fried chicken and the result was favourable to those who were able to eat a piece. The procedure included marinating the chicken in buttermilk.

To answer my own question. I prefer a fried chicken that is crispy yet soft enough to sink my teeth into. I want a thin layer of just falvorful enough browned skin and meat that slides off the bones. I don’t like the ones that most fast food chains offer. Those are usually too crispy and oily for my taste that I HAVE to burry them in gravy. Not a good thing.

So here’s one that is just right for me. I’d like to keep making this as well. This recipe made my guests ask what I did with the chicken instead of being politely told it tastes good. see better already, yes? Incase your wondering, the Mc in the entry has something to do with the bottled spices not the fastfood chain.

McSpiced Fried Chicken

Chicken wings 1 ¼ kilos (about 13 wings and 4 breasts)
Salt 1 tsp
Pepper ½ tsp, freshly ground
Mixed spice 2 tsp each (cumin, thyme, rosemary)
Garlic 1 tbsp, grated
Flour 1 ½ cups
Panko cup (grind twice)

How to:
1. Wash chicken then pat dry with a paper towel.
2. In a plastic bag (like Ziploc bags) and add salt, pepper, spices and garlic. Shake to mix spices (I used McCormick). Add chicken pieces then knead spice rub into chicken.
3. Refrigerate for about 2 hours. Massage the chicken meat every 30 minutes. Before cooking, open the bag and dump flour/panko mix and shake again to make sure very chicken piece is coated properly. You should see each piece coated with white powder (flour and panko). Shake off the excess just before frying.
4. Heat oil in medium high. Fry chicken pieces for about 5 minutes each side. The oil should be hot enough to prevent the coating from sliding off the chicken. Frying for at least 5 minutes will ensure the meat inside is well cooked (without any reddish tint).
5. Serve with condiments like ketchup or gravy.

Since the japanese bread crumb (panko) is usually a bit grainy I had it grind twice in a food processor. The original recipe required cornmeal and since I don’t have that I substituted with ground panko. Just a tip, make sure that the oil temperature is kept at the same heat throughout the cooking process to make it easier to time the frying. Dry the fried pieces in paper towels.

This was originally posted at http://saltforvanilla.wordpress.com

Leche Flan (creme caramel)

I have been craving really bad for a plate of leche flan in the past few months. It was a thirst that needed to be quenched so when 2 dozens of fresh duck eggs were delivered last week I need not wait longer.
As I exclaimed “Oh Yes!” my dismay followed soon after. You see I don’t know how to make one. Off I went to dig up old recipe books for a Filipino leche flan. I found one called tipsy leche flan.

Tipsy Leche Flan (Tipsy Creme Caramel)

8 egg yolks
1/2 cup granulated sugar
1 1/2 cup evapored milk
2 tbsp brandy

In a bowl mix together egg yolks and sugar until smooth. Add milk and brandy and stir to incorporate. Using a cloth seive strain the mixture. In a llanera or any cooking tins sprinkle a handful of sugar, cook over low heat to caramelize. Cool for a minute. Pour mixture evenly on both llaneras (oblong, about 2 inches deep and 8 inches long with lid).
Steam the mixture for 20 minutes. Turn off heat then leave for 5 minutes more. Remove from steamer. Let cool. Invert to a clean dry plate before serving.
The original recipe asks to bake the leche flan for 45 minutes. I however grew up with a steamed leche flan so that’s what I did. This specific flan has a bit of bitterness in it. The amount of sugar was just enough to sweeten the flan so when poured with the caramel it wouldn't be too sweet. It has a bit of kick so just omit the brandy if served to kids.

Oh I made another leche flan a few days later using cream instead of evaporated milk and condensed milk instead of sugar. I didn’t strain it so it was a bit lumpy. No brandy as well. This one however has a smoother feeling perhaps because of the cream?
I liked both. It made me really happy even though I got minor burns because of the very hot steam.

This was originally posted at http://saltforvanilla.wordpress.com

Puso ng Saging Lumpia (Banana Heart Spring Rolls)

Every banana shrub during its time and process of budding and unfolding of blossoms produces a heart shaped bulb Filipinos call puso ng saging (Banana’s heart), this is where the fruits develop from. In ancient mythical times it was believed that a perfectly shaped banana heart drops a small golden charm only every midnight, if the charm drops on the ground it instantly melts. It was believed that this charm gives superpowers to anyone who catches it with his mouth precisely at midnight. Precautions are very necessary since not only humans are after the said charm but also creatures of the night and the world beyond. That’s why bravery and perseverance is needed since the aforementioned creatures will grab that human’s neck just to make him choke the charm. If he manages to hold on to it a minute after midnight he is recognized as the owner of the charm. After possessing said charm I don’t know what happens since I don’t remember anyone telling me if how the tale ends.
When I was about 8 years old I tried. Obviously I failed. Now that I’m no longer a child I still wonder why anyone would come up with something as ridiculous as that. I waited until I had mosquito welts all over me! It was as magical as it is silly now that I reminisce. Still I describe it as a fun discovery of truth.
There is however a more widely accepted tale or myth regarding the banana’s heart. How the story goes, I wouldn't know. So for now, I'll concentrate on the easier part, cooking and eating a banana heart. 

Banana’s Heart Rolls

1 medium sized banana heart
1 cup egg noodles, softened in cold water
1 tsp very finely minced turmeric
1 red bell pepper, chopped
1 small carrot, chopped
1 tbsp oyster sauce
1 tsp minced garlic
16-18 flour/starch wrapper

Remove the easily removed part of the banana heart, discard. What’s left would be the white like layer that is glued tightly to the rest. Wash then chop finely. Sauté garlic in a little oil for about 2 minutes over medium heat. Add turmeric. After 1 minute add the chopped banana heart, bell pepper and carrot. Stir fry until soft. Add the egg noodles. Season with the oyster sauce, pepper and a bit of sugar. Keep stir-frying for 5 minutes more correcting the seasoning according to your liking. Set aside and let cool.

Prepare for wrapping. Pry the wrappers apart for easier handling. In a plate in front of you, lay down a wrapper. Drop a spoonful of the stir fried banana blossom about 2 inches away from the edge closest to you. Roll that edge over the filling slightly pushing towards you to tightly secure the filling. Fold the sides in then continue rolling until completely wrapped. Dap your fingers in cold water to help seal the wrapper.
Repeat procedure with the rest of the wrapper.
In a frying pan heat 2 inches of vegetable oil. As smoke start to rise from the oil start frying the rolls. Do not crowd the pan. The rolls will rise once cooked. Let cool in a wire rack.
Serve with spicy pork gravy.

  This was originally posted at http://saltforvanilla.wordpress.com

Fishcake

I was looking for vegetables for dinner I realized that there isn’t enough for a satisfying pansit guisado. As I pondered upon my next move I remembered we still have unopened and probably never be eaten on its own canned tuna in the cupboard. Well, what about fishcakes? So fishcakes it is.

Let me tell you I have all these kinds of fishcakes in mind. But like I said there isn’t enough vegetables or even spices to dress it all up. Good thing there still enough fresh radish. mini carrots and some red bell pepper. That’s good enough I concurred for a family who doesn’t even know what fishcakes are. I’m serious. They’re not really the type who sees food as an adventure. They’re satisfied with the simple rotation of pakbet, adobo, dinuguan, dinengdeng, guisadong monggo, nilagang baka, pansit and fried fish. It’s not an exaggeration. The breakfast choice isn’t much either; corned beef, fried ham, pritong tuyo, pritong itlog, pritong isda, pritong tapa with the occasional addition of tomato-radish salad.
Now that i wrote that down it’s disappointing to know that this is it. No wonder I always look forward to birthdays and special occasions.
Anyways, not that I’m complaining a lot. Sometimes it is enough to have food on your table three times a day thatn nothing at all. It’s a big thing to be grateful for, yes?

Going back to the fishcakes….
I went ahead and looked for its origin. There’s a 19th century publication Book of Household Management by Mrs. Beeton whos recipe calls for “leftover fish” and “cold potato”.

In Thailand, home of the famed “Thai fish cake”, the fish is mashed with chopped green beans, coriander, fish sauce, Kaffir lime leaves, Thai chilli paste, an egg binding and lashings of chopped coriander including the stalks. it is deep fried and is served with diping sauce that is usually a combination of sweet, salty and spicy.

Since fish is available anywhere in the world it is very safe to say that every country has its own version of fish cake.

Here’s mine:

Fishcake with Fried Okra and Squash

200 grams Light Meat Tuna in Sunflower Oil
1 small radish (yield 1/4 cup)
1 small carrot (yield 1/4 cup)
1 red bell pepper
1 tbsp ground glutinous rice (as a thickener)
2 tbsp breadcrumbs
salt and pepper, to taste

sidedish:
okra
squash
calamansi

1. Wash radish. Dry then peel. Slice the radish into thin 1 inch sticks or use a kitchen shredder. Sprinkle with a pinch of salt and set aside.

2. Wash then dry the red bell pepper and small carrot. Mince the carrot and bell pepper. Set aside in a big bowl.

3. The radish should be watery by now. Squeeze out as much water as you can. I personally prefer to wash it off with more water HOWEVER you may opt not to to keep the radish’s stonger flavor.

4. Add the radish into the minced carrot and bell pepper. If there any tuna chunks you have to seperate it into tiny bits using the tines of a fork. Add the tuna meat into the radish, carrot and bell pepper mixture. I did not drain the sunflower oil since I used it as a substitute for the egg.

5. Next add the breadcrumbs and ground glutinous rice. Using your very clean and dry hands, mix all the ingredients until well incorporated.

6. Divide into 8 pieces. You may form the fishcake mixture into a log then cut it into 8 pieces. Form each piece into a ball, then flatten lightly. Just like you’d do with a burger patty. Chill for about 30 minutes to set.

7. Slice the okra lenghtwise (or as desired). Slice the squash into small pieces (or as desired). Season with salt and pepper.
Deep fry for only about a minute or two to retain the color and crunch. Drain on paper towels.

8. In a seperate pan, heat vegetable oil over medium heat. Fry the fishcake until golden brown and crunchy on each side. I suggest you fry every patty within 1-2 minutes to keep the center moist.

9. Serve with pure tomato ketchup or any condiment of choice with the fried vegetables. Before eating squeeze a calamansi over vegetables and fishcake.

This was originally posted at http://saltforvanilla.wordpress.com