June 22, 2015 § Leave a comment
This is what you make when you have an overflow of plums. I love stone fruits, and friends and family know that. So when plums (or peaches and cherries) reach our soil, I sometimes end up with too much. When that happens, this cake will most likely end up in my oven.
A light, moist cake with a citrusy bite that’s great with tea, I served this to friends last year and it was a hit. Not a typical cake in my part of the world and because it was a hit, I thought that you’d like to try something different.
The rains have finally arrived. It was an unbearably hot summer this year and I welcome the downpours. I am still waiting for those plums to reach me but wouldn’t it be nice to stay in on a rainy day and while the time away with a Korean drama series that I’ve become addicted to?
Plum Cake (adapted from 33 Degrees)
You will need:
- 2 eggs, plus 1 extra egg yolk
- 140 grams butter softened
- 140 grams golden castor sugar
- 140 grams all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- Grated zest and juice of 1 orange
- 200 grams plums, stoned, half roughly chopped into pieces and the other half cut into wedges.
For the topping:
- 1 tbsp fresh lemon juice
- 200 grams golden castor sugar
What You Do:
- Preheat your oven to 160ºC/fan oven 140ºC. Grease and line a 1kg loaf tin.
- Lightly beat the eggs, extra egg yolk and the vanilla extract.
- Beat the butter and sugar in a bowl until light and fluffy. You want the butter and sugar to lighten considerably for a good cake.
- Pour in the eggs a little at a time, beating well after each addition.
- Fold in the flour, baking soda, salt, orange zest, 2 tbsp of the juice and lastly the chopped plums.
- Spoon into prepared tin and scatter the plum wedges over the top.
- Bake until cake is golden or until an inserted skewer comes out clean, about 45 – 50 minutes.
- Let it cool for a few moments before turning out onto a wire rack.
- Mix the lemon juice and castor sugar with the remaining orange juice and pour over the cake.
June 2, 2015 § Leave a comment
Ubud. The heartland of Bali where gently rolling rice paddies and volcanic hillsides offer a cinematic backdrop to a land steeped in culture.
Add to this a vibrant dining scene and you can’t keep me away for long. In this wonderland of art and culture, one can eat extremely well whether it be in fine dining spots, warungs or roadside eateries. Global or local, the choice is likewise abundant. Barely scratching the surface on our last visit to Ubud (last year), here’s sharing with you some delightful new discoveries and old favorites.
Campuhan Bridge, Jalan Campuhan, Ubud. +62(0) 361 970 095
Our Ubud escapade started here. Fine dining without the steep price tag tucked neatly along Ubud’s famed Campuhan Bridge.
The elegant multi-level white veranda overlooks the tumbling river through lush greenery. A few small nooks at the corner of the upper dining hall offer uninterrupted views of the river, so I recommend calling ahead for these corners.
The menu is a mix of modern continental with local dishes thrown in, beautifully executed.
Expect salads, pasta, meat dishes and an array of imaginative desserts.
Jalan Raya Sanggingan, Ubud +62(0) 361 977 547
A simple shack this place may be, but the irresistible aroma of pork ribs grilling by the roadside is what will lure you in.
This grill house located halfway along Jalan Raya Sanggingan (and luckily, a stone’s throw away from our wonderful boutique hotel) has as main highlight its pork ribs—succulent and fall-off-the-bone tender.
So pleased with the ribs, we forewent exploring more restaurants for a last bite here before heading to the airport. This might indeed be the best ribs in Bali.
Jalan Hanoman, Padang Tegal, Ubud _62(0) 361 975 489
Bali is known for its duck. Set in beautiful, relaxed surroundings, Bebek Bengil (also known as the Dirty Duck Diner) serves a wonderfully tender and flavorful dirty duck with skin so crispy. Steamed in Balinese spices then deep-fried to crispy perfection.
Another specialty is the Balinese Smoked Duck. This needs to be ordered one day in advance. The duck is smothered with Balinese spices, wrapped in betel nut leaf then slowly smoked the traditional way, which is the whole day.
Warung Pulau Kelapa
Jalan Raya Sanggingan, Lungsiakan, Ubud +62(0) 361 821 5502
This came highly recommended by our guide instead of Bali Guling (Balinese Suckling Pig). I can’t say though that this is a better choice as I have not tried Ibu Oka’s famous suckling roast pig, but I can say that this was one of the best recommendation one can give.
First of the all, the warung is a beautiful, original Javanese village teak wood house with a beautiful herb and vegetable garden at the back.
Ayam Bumbu Rujak: Stewed roasted chicken cooked in a mixture of coconut milk, Indonesian spices, and mild chilis. An East Javanese dish.
The menu is an extensive array of authentic Indonesian dishes taken from different islands cooked without MSG—Bali, Borneo, Sumatra… No disappointment there.
At the back, behind the restroom area is a café where they serve excellent Indonesian coffee. They were test-running and invited us for a free taste of their coffee. We returned the next day to enjoy another round of coffee and dessert, this time we insisted on paying.
Coffee break at Café Angsa
Jalan Hanoman 43, Ubud
All over Ubud, coffee shops with scenic views of the paddy fields abound. Walk into any along Ubud’s three main roads, JL Monkey Forest Road, JL Hanoman, and JL Raya Ubud and enjoy a break from shopping or walking around town. In between shopping, we came across Café Angsa along JL Hanoman.
A cute little café with views of the rice paddies, cushions on the platform makes for a beautiful relaxing rest.
April 16, 2015 § Leave a comment
When was the last time you need to clean out the freezer? Me. Almost always. I’m not very good at managing my purchases and end up buying way too much. Yes, I’m a bit of a hoarder, and I regularly need to clean out the refrigerator.
So I saw some leftover pork strips lingering in a corner of the freezer. Time to get them out of that corner and into our tummies with my tested combination of Chili Bean and Oyster Sauce.
A combination I rely on a lot, be it tofu, or veggies or just ground meat. It (the sauce) tickles the taste buds and is so easy to make. All you need is to combine the two sauces according to your preference, some sugar to balance the saltiness then dilute with water or soup stock if available.
I cut the strips into 1-1/2” approximately, sauté them with garlic in a little oil. Add sliced mushrooms, any should be fine, but I like shiitake or button for the dish. Pour in the chili sauce, let simmer until sauce coats the pork. Top over rice or pasta.
That’s it—a dish in no time, packed with beautiful flavors.
March 23, 2015 § Leave a comment
For the last few years, I’ve wanted without success to try La Terrasse that it has somehow become an obsession.
My first attempt was in 2012; they were closed for the Easter holiday (seriously, on one of the busiest week?). It is, to me, a sign that they don’t really need the tourist patronage.
Suffice to say that when we were planning our trip to Puerto Princesa last January, I had my mind set on this cozy, open-aired restaurant-cafe. And the truth be told, it was our first agenda after touching down. Straight from the airport with bags in tow, there we were at their doorstep.
From the idyllic vibe to the service, appetizer to dessert, La Terrasse did not disappoint.
The duck was superb.
Crispy minced duck in a Hoisin-based sauce combined with cucumber sticks and leeks wrapped in a soft thin pancake adapted from the very popular Peking Duck. We loved it and went back for it on our last day before heading to the airport.
Another memorable dish was the Adobo Overload.
Adobo fried rice served with fried chicken and pork adobo and topped with pork adobo flakes. Now that’s overload in a good way. More importantly, the flavor of the sauce is how I prefer my adobo to be, not too acidic but very flavorful from the blend of soy and garlic. Started serving my adobo the same way. Love the idea of serving the rice already flavored with the adobo sauce.
The killer. Their Palawan nougat made with wild honey and cashew nuts
and their Candied Orange Peel.
It’s really more of a “pasalubong”, something you take home, but we had it for dessert and I was floored, blown-away. I, of course, had to bring back some of these babies for when I need a pick-me-up. That good.
Highly recommended when in Puerto Princesa, do make it a point to drop by La Terrasse. It’s on Rizal Avenue and a hop away from the airport.
February 18, 2015 § 2 Comments
It has been a while, I know. It’s not that I haven’t been around; it’s just that so many things have come to pass; new turn of events had me traveling here and there, back and forth. It had kept me moving about I haven’t had time to tinker around the kitchen. I miss that. And with the many changes occurring lately, all I want to make and have are food that comforts, that reminds of childhood. Food that gives me the warm fuzzies. I used to have a recipe for a Pineapple Upside Down Cake, back in the days when I was baking a lot. Then I stopped and lost all my recipes from my youth. I wish I could claim to have thought to make this because this Brown Butter Pineapple Upside Down Cake is just amazing. The sweet, tangy pineapple and the salty, nutty taste of brown butter took this very classic cake and turned it up a notch. Like my life today, it is a mix of old and new, and me loving the new a lot more that the old.
September 30, 2014 § Leave a comment
Roasting vegetables is my new favorite thing. It turns a humble, everyday vegetable into a taste sensation as it brings out sweet flavor notes of any vegetable. Cabbage is one of them. I already love how it adds texture to a dish if cooked right. Think soups and pancit (our local noodle dish). But roasted, with bacon to boot, it was mind-blowing. The sweetness of the cabbage and the salty, smoky bacon is a highly addictive union. A simple dish made to impress flavor-wise because admittedly, food porn it is not.
Roasted Cabbage with Bacon
What You Need:
- 1 head of green cabbage, outer leaves removed
- Olive oil
- Coarse salt and freshly ground black pepper
- 4 slices of bacon
What You Do:
- Heat the oven to 230°C.
- Cut the cabbage into eight wedges, discarding the core.
- Lay these down on a large pan, drizzle with olive oil. Sprinkle generously with salt and pepper.
- Cut slices of bacon into strips and scatter over the cabbage.
- Roast for 30-40 minutes, flipping the cabbage wedges once halfway through.
- Serve immediately.
August 30, 2014 § 3 Comments
“Where can we go for paella?” we asked the front desk guy at our hostel. He looked at us, bewildered. “Valencia?” he finally replied. Obviously, Seville isn’t the place to have this famous Spanish rice dish… so much for that, I guess. A self-proclaimed tapas capital of the world though, some of Spain’s most imaginative tapas can be found here.
The most popular way to eat in Seville is to ir de tapas, go out for tapas. You can’t be in this city and not do a tapeo, bar crawling. A humble tradition turned international phenomenon.
The simple bread and cheese (used only to cover the glass to prevent flies from entering) has evolved to fancier feasts of foie gras and truffles. What used to go with the drink for free could actually be the star these days.
La Flor de Toranza
So instead, front desk guy pointed us to the Arenal district, a few meters away from our hostel, and there we found La Flor de Toranza (also called Casa Trifon after the founder, Don Trifon Gomez Ortiz). They had a traditional menu with specialty tapas of the fancier kind—foie gras, premium sausages, marinated turkey breast, anchovy rolls…
Anchoas con leche condensada (Anchovies with condensed milk), a curious combination caught our eyes on the menu, and so did the lomo y mansanas (salt cured pork loin and apple sandwiches). Interesting play of salty and sweet on crusty bread, the anchovy sandwich came out a winner although the ham and apples didn’t disappoint either. A restaurant with a pleasant atmosphere and friendly staff—a Filipino wait staff even got out to chat with us when they found out we were Filipinos. Close to Plaza Nuevo and Avenida de la Constitucion.
Sierra de Sevilla
Then we moved on to a few bars down. Sierra de Sevilla had Jamon Iberico (cured ham of the Huelva sierras) hanging at the rafters and that sealed the deal for us.
We found ourselves a table and ordered a raciones (a full plateful and not a small snack size) of this nutty cured ham sliced thin enough to melt in your mouth and a plate of Quezo Manchego from the La Mancha region.
Being a hot region of Spain, Seville is home to gazpacho but instead of the famous chilled tomato soup now popular all around Europe, I was introduced to Salmorejo, gazpacho’s richer and thicker cousin.
Topped with egg and Jamon Serrano, this creamy soup is sometimes used as a dip but is a lovely starter or even a light meal. I instantly fell in love with the fresh flavors of tomatoes, a hint of garlic and the fruity taste of olive oil blended together in this gloriously creamy cold soup.
Eating and socializing is embedded in the Spanish way of life and mealtimes here needs a bit of getting used to. A simple toast and café con leche are good enough to start their day, but they will need a pick-me-up at 10 in the morning, then lunch somewhere between 1-4pm. Most bars or restaurants close between 4-8pm for the essential siesta. And so lunch ended on our 2nd bar hop.
Walking out to Avenida de la Constitucion, we came across the gorgeous Adriatico building that housed Confiteria Filella.
Practically an institution, this confectionary shop serves exquisite traditional cakes and pastries. We walked in and were overwhelmed with a plethora of sweet goodies. We walked out with these:
Unfortunately, on April 5, Filella Isabel Gomez passed on at 74 and with it this historical shop, hopefully temporarily because if it indeed shut its doors forever, what a loss this will be for the Sevillanos and its visitors.
Bodega Santa Cruz
If you’re looking for a typical tavern where your orders are tabulated in chalk on the bar, look no further. On the corner leading up to the Giralda and just steps off the Alcazar, is Bodega Santa Cruz. When a bar spills out onto the street, you know that this is where you want to be.
With dishes such as Berrenjenas con miel (deep-fried aubergines with swirls of honey), Pringa, Lomo Chipiona and Alitas de pollo, you will not be disappointed.
Restaurante Café Alianza
We chanced upon this by accident looking to rest in between a few hours spent meandering the alleyways of Barrio Santa Cruz. We thought to sit in the shadows of orange trees and bougainvillaea and enjoy the sweets from Filella with coffee.
Then we ordered some tapas and before we knew it, it was time for dinner. It was a good place to be lazy and watch the crowds. Café Alianza is in a charming hidden square of the same name.
They boast of having the best Rabo de Toro in town. Falling off the bone soft, flavored wonderfully with tomatoes, garlic, olive oil and wine, this oxtail dish could indeed be what the owner claims it to be.
Gago 6 Tapas Bar
Now, who says you can’t find good paella in Seville? Along Calle Mateos Gago, we saw this menu board and decided, what the heck… we’ve been craving.
Maybe Seville isn’t the best place for paella and this may not be the best paella but it sure did satisfy that craving—it was nice, moist and crusty. With this plate of grilled meats (beef, lamb and chicken), our meal definitely did not disappoint.
One of the many joys of traveling in Spain is the food. Seville being the heart of Andalusia has an abundance of bars and restaurants to choose from. There is no lack of recommendation, the list is plentiful but the fun is in the discovery. Walk around and go with the flow, you’ll never know what you might find.La Flor de Toranza Calle Jimios, 1-3 +34 954 22 93 15 Sierra de Sevilla Joaquin Guichot. 5 +34 954 56 12 10 Confiteria Filella Av. de la Constitucion, 2 +34 954 22 46 40 Bodega Santa Cruz Calle de Rodrigo Caro, 1A +34 954 21 32 46 Restaurante Cafe Alianza Calle de Rodrigo Caro, 9 +34 954 21 76 35 Gago 6 Tapas Bar Calle Mateos Gago, 6 +34 658 75 22 19