The Pilgrim’s Pots and Pans

One of the things that I have wanted to do since even before I started food blogging is to recreate the old-fashioned bibingka. Today’s rice cake is quite fluffy, almost like bread. I still dream of the bibingka from Da Luming’s stall, beside the San Vicente Chapel (in Sta. Rita, of course). It was thin, used pure galapong (ground rice), didn’t have much eggs and some didn’t even use any baking powder. The cake was chewy and light.

More than a year ago, I interviewed someone from Becuran (my grandmother’s barrio) who knew how the old-style bibingka were made. She confirmed that they indeed didn’t use much eggs, if at all.

Soon, soon… I hope to get right back to the research. I’m digging up all my notes now.

Last night I was out with one of the families who adopted me (I can’t keep track of how many anymore, hehehe) for a birthday dinner. The food was fine but the company better.

One thing everybody took note of, however, was the birthday cake. It was dense, moist, smooth and not too sweet with a cream cheese frosting. It also has a very firm crumb. Initially, I wondered if it was the usual red devil’s food cake but it was too dense for that. After a little research, it turns out to be a red velvet cake. It has a different name in the restaurant’s menu.

Well, for the “review of related literature” here are three of the recipes I found online:

1. Red Velvet Cake recipe from JoyofBaking.com – Ms. Stephanie Jaworski says a red velvet is a devil’s food cake with red colouring so I was partly right
2. Red Velvet Cake recipe from recipetips.com
3. Red Velvet Cupcakes from chezpei.com

This is all theorising but I think I’d like to try the recipe with the red beets in it, something like a carrot cake. Apologies for the picture above. I wanted to check the crust of the cake and had to set aside the frosting before I realised I had to take photos. :cake:

Leftovers? What’s so appetising about leftovers?

Everything! That is if you’re in the Filipino kitchen.

It’s the perfect time to have all those leftovers for Lasang Pinoy 15: Recycled, Reloaded, which Mike is hosting at Lafang. I am also perhaps one of the best persons to talk about leftovers since they make up some of my best childhood memories.

Many Filipinos, rich and poor alike, hold celebrations for a child’s first and seventh birthdays. I really have not dug up the significance of these years but I suspect they have something to do with the transition from one stage of a child’s life to another which also correspond with their growing consciousness (from “wala pang muwang” or a total innocent to “may isip na” – capable of thought). To a certain extent, both the first and seventh years are rites of passage for both the child, whether male or female, and the parents.

It is for this reason that birthdays on these years are big events, not necessarily extravagant but certainly something planned and awaited. Relatives, neighbours and friends drop in on the party, more often than not also bringing food which means the celebration might stretch for days.

Read the rest of this entry »

In many neighbourhood bakeries, from Luzon to the Visayas and even in Mindanao, I notice how they sell ‘cupcakes’ that are actually muffins. I do not have the heart nor the nerve to tell them of their false advertising or mistaken identification. I suppose not many people care for the difference either.

Is there really a difference? Yes there is. To put it simply, a cupcake has a lighter texture, with its batter containing a higher oil, sugar and eggs to flour ratio. From the mixture, cupcakes have a slightly rounded top with icing but nowadays there are un-iced cupcakes and iced muffins. In the UK and Europe, cupcakes are also known as fairy cakes, and are more spongy in texture.

Read the rest of this entry »

If you’re wondering what sort of picture composition is that and what kind of unidentified globule is that in the middle of the plate, well, just read on.

Still reeling from my meringue-custard disaster, what was I doing carving limes and think I’d finish in time for Jeanne’s SHF 24? Well, I thought I could have a glacé fruit post but didn’t realise how much of a challenge it was for this particular example.

In any case, just for the spirit of the event, here is a platter of empanaditas or diminutive empanadas. These little morsels are also known as pañaritas, still from the word empanaditas.

Many countries the world over has its own version of the turnover. The Philippines has the empanada, courtesy of the Spanish conquest. These are palm-sized savoury pastries with meat and vegetable fillings. In my province, there is a small version, thus the name empanadita, but these are sweet and filled with fruit preserves or cheese. The dough for the miniature turnovers is different from the flakey savoury pastry though. Instead, they have a more crumbly texture.

Read the rest of this entry »