#kitchenconfidante | Explore Tumblr posts and blogs

bullmiddle5-blog · 6 years ago

Text

Cassava Cake

The last time I made cassava cake was four years ago, after I had spent a few days rolling hundreds of lumpia for a family gathering. While the lumpia is perhaps most kids’ favorite (grown-ups, too), my children fell in love with that creamy, custardy cassava cake, and it clearly left its mark on their tastebuds.

More like a pudding cake, cassava cake is rich and decadent, and a coconut-lover’s dream! Made with grated cassava, coconut milk, and condensed milk, it’s also conveniently gluten-free, since cassava is the sole starch. Each bite is coconut and cassava heaven, and while my kids think it is a precious, special dessert, the truth is, it’s really one of the easiest desserts you can make.

In the last couple of weeks, my daughter has been asking me to make cassava cake again, and being the coconut-loving mom that I am, I was grateful to her for the reminder. But I admit that it took me a while to finally make the cake; I thought I would have to time it with my next visit to the Asian market where I usually buy frozen grated cassava, which often seems out of the way when you’re busy with daily life.

But as I was pushing my cart through my local supermarket the other day, a pile of brown tubers caught my eye. Could it be? I eagerly rushed over to get a closer look: “yuca” the label read, and my heart skipped a beat.

What is Cassava?

Cassava is a woody shrub and its roots, the cassava tubers, are a popular source of food in tropical countries. Also known as manioc or yuca (not to be confused with yucca, which is different), it’s a very popular source of carbohydrates and starch. When cassava is ground to a powder form, it’s known as tapioca.

Fresh vs Frozen Cassava

I am finding that fresh cassava (yuca) is becoming more popular at local supermarkets. It can easily be found in Asian and specialty markets, as well as larger chains like Whole Foods and Safeway here in California. However, frozen grated cassava is convenient (no grating necessary!), and you can find this in Asian markets such as 99 Ranch. Whether you opt for fresh or frozen, do be sure to remove any excess moisture from the grated cassava by draining in a sieve and pressing well.

What is Cassava Cake?

Cassava cake, when I describe it to friends, is more like a custard pudding cake, similar in texture to a crustless pumpkin pie. Since cassava is the main starch with no flour in the batter, it’s a great option for gluten-free friends. Coconut milk is the main liquid, and I like to include grated coconut as well, so the flavor profile is very coconut-forward — think of it as a coconut custard cake!

Many versions of cassava cake include a topping — usually condensed milk, condensed milk with macapuno (young coconut sport), or sharp cheddar cheese. If the latter seems strange, trust me when I tell you that the sharp, savory cheese topping mixes well with the sweet cake. For this cake, opted for a condensed milk glaze which I brûlée much like a creme brûlée.

Cassava cake needs time to set after baking, so much like a pumpkin pie, don’t try to slice into it when you pull it out of the oven, or you will end up with a sloppy cake. Give it time to cool and gel together, and chill it overnight in the refrigerator. When ready to serve, remove from the fridge, slice, and serve at room temperature. That said, I personally love cassava cake when it’s warm, so I like to warm it in the microwave before eating!

More Filipino Desserts to Try

Ginataang Mais: Filipino Coconut Rice Pudding with Corn Bibingka: Filipino Coconut-Rice Cake Coconut Leche Flan Ginataang Bilo-Bilo: Filipino Coconut Tapioca Pudding

Cassava Cake

Cassava Cake is a classic dessert in the Philippines, popular for merienda (snack), and made with grated cassava. Try this easy, Filipino cassava cake recipe!

Course Dessert

Cuisine Filipino

Keyword cake, cassava, coconut, Filipino, merienda, Philippines

Prep Time 10 minutes

Cook Time 1 hour

Resting Time 1 hour

Total Time 1 hour 10 minutes

Servings 16 servings

Calories 272kcal

Author Liren Baker

4 cups yuca/cassava peeled and grated (about 2 lb grated frozen)

1 cup grated young coconut

2 large eggs beaten

12 ounces evaporated milk

14 ounces sweetened condensed milk divided

13.5 ounces coconut milk

1/4 cup granulated sugar

1/4 cup sharp cheese finely grated (optional; cheddar is popular but parmesan also works well)

Preheat the oven to 350°F with one rack placed in the center of the oven, and another in the upper third of the oven. Prepare an 8x8x2 inch baking dish by lightly brushing with butter or cooking spray and lining with parchment paper.

Reserve 2 tablespoons of condensed milk and set aside.

Drain the cassava in a sieve, pressing to drain any excess liquid.

In a large bowl, mix the cassava, coconut, eggs, evaporated milk, remaining condensed milk, coconut milk, and granulated until well combined. It will be a very soupy batter, similar to when making a pumpkin pie.

Pour the mixture into prepared pan and place in the center rack of the oven. Bake for 1 hour, or until the cake is set, with just a little jiggle in the center of the cake.

Remove from oven and pour reserved condensed milk on top, spreading to the edges to glaze. If using cheese, sprinkle evenly on top. Return to the oven on the upper third rack and broil for 2 minutes (or torch) until the top is golden, much like a crème brûlée.

Cool the cassava cake at room temperature for about 1 hour, then refrigerate until chilled, or overnight.

Slice into 16 even pieces and enjoy!

Source: https://kitchenconfidante.com/cassava-cake

0 notes

donaldflower00-blog · 6 years ago

Text

Instant Pot Chicken Adobo

Learn how to make Instant Pot Chicken Adobo! This Filipino adobo recipe gets an update – the pressure cooker makes it more flavorful and tender!

In a few weeks, we will be welcoming a new member of the family. A baby girl, or Baby A, as she is currently known (we’ve all been racking our brains guessing her name) will be born to my little sister. Little does she know how very loved she already is, and how we are all counting down to her arrival! A new niece to spoil!

Around this time last week, I was driving home from the airport, after a quick, 24 hours in San Diego. Friends and family from across the country flew in to surprise my sister for a baby shower and to spend some time together before Baby A’s arrival.

Seeing my sister’s stunned look as she walked through the doors was priceless, but not quite as special as it was for me to see her baby belly, which had grown since I last saw her in November. She and my brother-in-law are some of the kindest, most thoughtful couples I know, and I can’t wait to see them enter this next chapter of their life.

Where there’s family, there’s food, so as I caught up with my cousins, we ate our fill of Filipino food. There was barbecue and pancit, caldereta and of course, adobo. Despite eating my fill, upon my return home, the adobo craving continued, and I had to make some for my family, who, as it turned out, was craving adobo, too.

I know what you’re thinking. Haven’t you already shared a recipe for Filipino Chicken Adobo?

Yes, I have, a classic Filipino chicken adobo recipe that is my tried-and-true. But I’ve been loving using my pressure cooker lately. Why? Well, for one, I often forget to marinate my chicken for optimal flavor, and I find that using a pressure cooker (such as an Instant Pot) helps make up for my lack of planning. Just as a pressure cooker is able to infuse extra flavor into homemade soup stock in less time, the same is true when making chicken adobo. While it may not save cooking time, it does result in maximum flavor without marinating, and that is a timesaver.

Besides, I wanted to make sure my sister has a good chicken adobo recipe she can use in the Instant Pot I sent her for Christmas. I have a feeling once Baby A arrives, she’s going to need all the easy recipes she can get!

Loved this Filipino Chicken Adobo? Try more of our favorite family recipes:

Classic Filipino Chicken Adobo Adobo Loco Moco Chicken and Asparagus Sotanghon (Glass Noodle) Soup Filipino Meatball Noodle Soup Pancit Bihon (Filipino Rice Noodles) Costa Rican Gallo Pinto (Rice and Beans) Arroz Caldo

Learn how to make Instant Pot Chicken Adobo! This Filipino adobo recipe gets a pressure cooker update – use your Instant Pot to make adobo more flavorful and tender!

Course Main Course

Cuisine Filipino

Keyword adobo, chicken, Filipino, garlic, instant pot, pressure cooker

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 4 servings

Calories 681kcal

Author Liren Baker

8 chicken thighs on the bone skin on or off, to taste

1/3 cup soy sauce I prefer Silver Swan for this recipe

1/3 cup apple cider vinegar

1 small head of garlic mashed or finely minced

freshly ground black pepper

3 bay leaves

1 tablespoon canola oil

Place the chicken in soy sauce, vinegar, garlic, pepper, and bay leaves in the pressure cooker and set the multi-cooker to "brown."

When the sauce begins to bubble, turn the chicken and cook for another two minutes.

Transfer the sauce to a bowl, add oil to the pot, and brown the chicken on all sides, working in batches if necessary.

Return the sauce to the pressure cooker, cover with the valve set to "pressure" and cook on High pressure for about 20 minutes.

Depressurize the pressure cooker. Cook on the simmer function with the lid off to allow the sauce to reduce a bit.

Serve hot over rice.

Whether or not you leave the skin on the chicken, I leave up to you. If you are trying to cut extra fat, definitely remove the skin before marinating. For the slow cooker: Marinate as instructed. Brown the chicken on all sides, then add all the ingredients in the slow cooker insert. Cover and set the slow cooker for 10 hours on low (if you are in a rush, you can also try 6 hours on high).

Source: https://kitchenconfidante.com/instant-pot-chicken-adobo

0 notes

akagami94stuff · 5 years ago

Photo

Bánh Mì recipe - a delicious Vietnamese Sandwich made with succulent pork and fresh toppings on a French baguette, made with the ease of a slow cooker! bahn mi // bahn mi recipe // Vietnamese sandwich #pork #slowcooker #pressurecooker #vietnamese #bahnmi #sandwich #kitchenconfidante https://ift.tt/2ydPq3d

#Profeed

0 notes

chardscarf12-blog · 6 years ago

Text

Pancit Canton (Filipino Stir-Fried Noodles)

Noodles are a quintessential part of any Filipino gathering! Join me as I celebrate my blog’s 9th blog birthday with this easy recipe for Pancit Canton. It may be party ready, but it’s simple enough for a weeknight meal.

On January 31, 2010, this blog was born.

I had named it Kitchen Worthy, with the hopes of sharing anything that was worthy of being in the kitchen, and a few months into my blogging adventure, I had to rename my blog-baby. I’m not sure if you’ve been reading long enough to remember this…chances are you found me further along in the process…but if you’re curious about how and why I had to rename the blog, I tell the story on this podcast.

If you do remember, wow, we’ve been together a long time.

Nine years to today, in fact.

In these nine years, my goal is still to share with you anything worthy of being in the kitchen, whether it’s a recipe or a wine or a handy tip to make life easier, and I hope you’ve found a few things to make your life more delicious. I just want to take a minute to thank you for joining me on this journey. A lot can happen in nine years, and a lot certainly has! I’ve made wonderful friendships, traveled to amazing places, sipped lots of wine, met so many farmers, and cooked countless recipes.

Many of my own family favorites have become yours, too. I love when I hear that my mechado reminds me of the meat and potatoes dish your grandmother made, or that my father-in-law’s buttermilk banana bread has become your go-to recipe, too.

So when I celebrate nine years of writing Kitchen Confidante, I celebrate nine years of friendship with you. It is you I think of when I cook in my kitchen — I imagine you sitting in the chair at the kitchen island with me, chatting about what happened today, and sharing good food together. Without you, this blog would not be.

This calls for a celebration! A birthday is not complete without noodles in my family — I love this Filipino tradition of having pancit for long life! By now you know that Pancit Bihon is usually what I make for special occasions, but Pancit Canton is another party-staple of any Filipino fiesta. Between you and me, I think of Pancit Canton as perfect for a weeknight meal – it’s actually quite easy to make, and perfect for cleaning out your vegetable drawer — you can customize it however you like! Commonly made with chicken, pork and shrimp, you can easily make it pescatarian- or vegetarian-friendly, too.

So go grab a fork, and let’s dig into some noodles, shall we?

What is Pancit Canton?

There are many popular noodle dishes in the Philippines, and Pancit Canton is a common stir-fry noodle that is most reminiscent of Chinese influence to Filipino-cuisine. Made with wheat flour noodles, Pancit Canton is often described as Filpino chow mein (more on that below), and the flavors are quite similar with its use of soy and broth to flavor the noodles and vegetables. Pancit Canton is often made with pork, chicken, and shrimp, and a variety of vegetables, and depending on who makes it, it may also include chicken liver and Chinese sausage (which I have omitted here).

Is Pancit Canton the same as Chow Mein or Lo Mein?

Pancit Canton is often described as a cousin to Chow Mein and Lo Mein, which is a stir-fry noodle dish that many of us who love Chinese food grew up eating. They are definitely quite similar, however, there are a few main differences.

One is in the noodle itself. Chow mein noodles are egg noodles, whereas Pancit Canton noodles are wheat flour noodles, though depending on the brand of pancit canton noodles you purchase, some contain egg powder. I prefer the plain wheat flour noodles for its bite and texture.

The other main difference is in the preparation. When making Pancit Canton, the dry noodles are added to the broth towards the end of the dish, and no pre-boiling is necessary. With chow mein and lo mein, the noodles are boiled (or fried) and drained first (like making spaghetti), then added to the stir-fry after.

Where Do I Buy Pancit Canton Noodles?

If you have an Asian market such as 99 Ranch near you, you can easily find Pancit Canton Noodles in the noodle aisle. It will be labeled as “pancit canton noodles: flour noodles.” You can also find Pancit Canton Noodles on Amazon. See the recipe below for substitution recommendations.

More Filipino Dishes to Try

Filipino Chicken Adobo Filipino Lumpiang Shanghai (Spring Rolls) Pancit Bihon (Filipino Rice Noodles) Bibingka: Filipino Coconut-Rice Cake

Disclosure: There are affiliate links in the post, see my Disclosure page to learn more.

Pancit Canton (Filipino Stir-Fried Noodles)

Pancit Canton is a party staple in the Philippines! These Filipino Stir-Fried Noodles are a close cousin to chow mein, and while it's fiesta ready, it's easy enough to make for a delicious weeknight dinner.

Course Dessert, Main Course

Cuisine Filipino

Keyword Filipino, noodles, Philippines, stir-fry

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 8 servings

Calories 228kcal

Author Liren Baker

1 cup cabbage thinly sliced

1 cup baby bok choy

1 cup carrots

1 cup green beans sliced on the bias

1/2 cup chopped celery sliced on a bias

2 tablespoons olive oil

1 cup finely chopped yellow onion

3 teaspoons minced garlic (2-3 cloves)

1/2 pound shrimp peeled and deveined

1/2 pound pork tenderloin sliced into thin, 2-inch pieces

Kosher salt to taste

Freshly ground black pepper to taste

2 cups low sodium chicken broth

1 cup water

2 tablespoons soy sauce

1 tablespoon Worcestershire sauce

8 ounces Pancit Canton flour noodles (227 grams)

1/4 cup chopped cilantro

Lemon or kalamansi slices for serving

Bring 5 cups of water in a pot to boil. As the water heats up, prepare an ice bath in a large bowl and a paper towel lined plate and set aside. Once the water comes to a boil, salt the water with about a tablespoon of salt and drop in the vegetables, blanching for about 1 minute. Use a slotted spoon to transfer the vegetables into the ice bath and let it sit for 2 minutes. When the vegetables are cool, drain the vegetables, place on the lined plate, and set aside.

Heat the olive oil in a wok over medium-low heat. When the oil is hot, add the onion and garlic, and cook for about 3 minutes, or until the onion is translucent.

Add the shrimp to the pan and let it cook for about a minute or until it just turns pink and it curls up. Using a slotted spoon, remove from the wok and set aside.

Add the pork, season lightly with salt and pepper, and cook for about 2 minutes, stirring periodically. Stir in the chicken broth, water, soy sauce and Worcestershire sauce and bring to a boil. Let it simmer for about 5 minutes.

Add the noodles into the wok, tossing the noodles as it absorbs the sauce. If you find that the noodles are too dry, add a little water if necessary. When the noodles are soft, stir in the reserved vegetables and shrimp, tossing to combine. Cook for about another minute more.

Transfer the pancit to a serving dish, garnish with cilantro. Serve immediately, with a squeeze of lemon juice to taste.

About This Recipe:

This is the Pancit Canton recipe I learned years ago from my Tita Tess when she cooked it for our Christmas family parties. Her version is more of a one-pot meal in that she begins the recipe at Step 2 and drops in the vegetables at the same time as the noodles in Step 5. I have since adopted the method of blanching the vegetables from Panlasang Pinoy, and like the crisp texture of the vegetables when adding this step, however, if you're short on time or don't feel like washing extra dishes, you can certainly do it Tita Tess' way!

Noodles:

The type of noodles you use really makes a difference. If you can't locate Pancit Canton noodles at your Asian Market (I like the Excellent brand, also available on Amazon), you can substitute spaghetti noodles. Lo mein or chow mein noodles can also be used, but do be careful and take time to pre-boil and drain the noodles first; some chow mein noodles have a tendency to get gummy and sticky, which is quite unpleasant in this dish!

Making Vegetarian Pancit Canton:

Pancit Canton can easily be translated as a vegetarian noodle dish. Omit the meat and substitute chicken broth for water or vegetable broth.

Source: https://kitchenconfidante.com/pancit-canton

0 notes