Sunday, October 26, 2014

My Honda Engine Valve Fondant Cake

I would like to share the customized Honda engine valve cake that I made. It took days to make the details and dry them up. I made everything from scratch. The fondant, the cake, the gumpaste details. I was only shown a picture as guide. No exact picture of cake. The colors were upon the client's request.

This was not easy to do, all hand made, no cutters or molders used, just my imagination (lol) but worth all my efforts after it received so many thumbs up in my FB.

Thank God the client and his friends liked it so much that they didn't want to slice the cake!

Here it is!


I used vanilla pound cake for the layers. Crumb coated with buttercream then covered with fondant.
Hope you like it, too!

Until next time! Thanks for dropping by! - <3 jewel

Tuesday, October 21, 2014

TINUMOK

I was thinking of what dish to post for our "Guess the Dish Segment" of my Kawaling Pilipino group. I was the host and I needed a dish that would be hard to guess. It will give the segment more fun, as no clues will be given except for the ingredients. Then I thought of this dish.

Tinumok is a Bicolano dish. This is similar to Pinangat and laing. It is a shrimp mixture, wrapped in gabi or taro leaves, then cooked in coconut milk. Variations can be made. You may use chicken or pork instead of shrimp, or mix them. For my tinumok, I used shrimps and chicken breast fillet. Of course, it is spicy! "wink"

TINUMOK



This is how I do it ;)

Ingredients:

  • 1/4 kilo shrimps, chopped
  • 1/4 kilo chicken breast fillet, chopped
  • 1/2 kilo young coconut or buko meat
  • 1 onion, chopped
  • 1 ginger, grated
  • 6-7 pieces red chilies, chopped (you may add or lessen, depending on how spicy you want it to be)
  • 10 pieces of gabi or taro leaves, washed and drained
  • 3-4 cups coconut milk
  • 1/4 cup alamang or shrimp paste (optional. I did not put alamang because my stomach grumbles when I use it)
  • fish sauce (according to our preference)
  • salt and pepper



How to cook:
  • Prepare the ingredients, it will be easier to cook once your ingredients are ready and in place.
  • In one bowl, put the chopped shrimps. Mix in half of the onions and ginger. Combine well.



  • In another bowl, put the chopped chicken breast fillet and add in the remaining onions and ginger. Mix well.
  • Season with salt and pepper.
  • In a plate, spread one gabi or taro leaf. Scoop a mixture of either the shrimp or chicken.

  • Fold the leaf.
  • Next, fold the 2 ends of the leaf.

  • Do the same with the remaining mixture. I wrapped separately the shrimp mixture and the chicken fillet mixture.
  • Secure with a thread or toothpick. I used toothpicks. Set aside.
  • In a pan, put the coconut milk and let boil.
  • Add about 1 teaspoon fish sauce.


  • Put the red chilies.
  • Once the coconut milk boils, add the wrapped taro leaves mixture.

  • Wait until the leaves color has darkened and the coconut milk has thickened.

  • Check taste and adjust seasonings. You will notice that the taro or gabi leaves' color darkened. 
  • Turn off heat.
  • Take out the wrapped mixture.
  • Transfer to a serving platter or bowl.
  • Pour the coconut milk on the cooked tinumok.
  • Done!


Mmmmmm....it does not only smell good, it tastes soooooo good! Creamy, spicy and delicious! Very easy wasn't it?!

Hope you try this at home and let me know your feedback by giving your comments below.

Notes: 1)You may serve this without the coconut milk sauce.
           2) Do not forget to remove the toothpicks or thread before eating :D

Thanks for joining me! For more adventures in the kitchen and beyond, please follow my blog.

Until next time! <3 -jewel





Wednesday, October 1, 2014

PUTO FLAN or LECHE PUTO

October 1, 2014
4;15 PM

I made puto flan or leche puto, based on the recipe I got from my group. The recipe is not that clear but the basics were there. My first attempt and it was successful! I posted it and again, got so many requests for the recipe. I also mentioned in my Leche Suman blog http://jewelledkitchen.blogspot.com/2014/09/leche-suman.html that I will post the recipe of Puto Flan.  can I say no?

Puto is a kind of steamed rice cake from the Philippine cuisine. It is usually eaten with butter and cheese. It is also a yummy accompaniment to dinuguan, or black pudding stew, another Filipino favorite dish. Leche flan, on the other hand is caramel custard. Combine these two and we have Puto flan or Leche Puto.

I have been wanting to buy those plastic molds for puto but couldn't find one. So, when we went grocery shopping yesterday and chanced upon those individual tin muffin pans, I bought them right away.

The aim here is to make a fluffy puto and creamy leche flan, combined. That is the reason why I used cake flour, instead of rice or all-purpose flour.


Puto Flan
Christmas Puto Flan




As you can see, I inverted the puto to show the leche flan part. Besides, the leche flan part is more delicate so it has to be served this way. It's more attractive, too!


Ingredients: (I was not able to take a lot of pictures in my excitement to start cooking it, lol!)

Flan:

  • 5 egg yolks
  • 1 can condensed molk
  • 2 tsp of lemon or vanilla extract (you may use lime juice)
Puto:
  • 2 cups cake flour
  • 2 Tbsp baking powder
  • 1/8 tsp salt
  • 1 cup sugar
  • 5 egg whites
  • 1/4 cup evaporated milk
  • 1 1/2 cups water
How to do it:
  • Let's make things easier by first, breaking 5 eggs and separating the egg yolks from the egg whites :)

  • Grease the molds or tins.
Flan:
  • Put water in the steamer and let boil.
  • Pour the condensed milk in the egg yolks bowl. Mix and stir slowly until well blended.
  • When the mixture has smoothened, fill 1/4 of each tin. (You may use a strainer)
  • Once the water in the steamer is boiling,  use a cloth to wrap the steamer cover. 
  • Put the tins or plastic molds.
  • Steam the flan for about 4-5 minutes, or just until the flan has set and has firmed enough but still creamy.

  • Turn off heat.
  • Remove the tins or molds from the steamer.
  • Allow to cool.
Puto:
  • Sift and combine dry ingredients. Set aside.
  • In the bowl of egg whites, add the liquid ingredients.
  • Pour the egg white and milk mixture to the dry ingredients.
  • Stir and blend well.
  • Start boiling the steamer.
  • Scoop puto mixture to the flan. Do not fill up the plastic mold or tin because mixture will still rise when steamed.
  • Once the water in the steamer is boiling, lower heat. 
  • Use a cloth to wrap the cover of the steamer to avoid droplets of moisture to fall on the puto flan.
  • Put the puto molds or tins and steam for 8-10 minutes, or until a toothpick inserted comes out clean.
  • Remove from the steamer.
  • Allow to cool before removing from the molds or tins, otherwise, they might lose their shape.

  • Unmold gently. Transfer to a serving platter.
  • Take a picture and post in the comments below (hahahaha! I want to see your finished products,too! <3 )
  • Done!
Delicious! The puto is fluffy, not dense. The flan is creamy and yummy!




Hope you enjoyed cooking with me! Follow my blog for more adventures in the kitchen and beyond!
Until next time, friends! <3 - jewel

Tuesday, September 30, 2014

Spinach Quiche


September 30, 2014
9:00 AM

I really don't know why but I keep craving for a Spinach quiche. I've made it 3 times this week! I love the dish, and the fact that it's a veggie dish makes me feel less guily eating. hahaha! Anyway, I guess not everyone is familiar with "quiche." Quiche is known to be a French  dish, but actually originated from Germany. The word quiche means "cake" which comes from the German word "kuchen."

Anyway, there's something about the appearance of the dish that makes me crave for more. There are different variations in making this dish. It can be baked with a crust, or, it can be crustless, like the one I am sharing with you. This is a simple Spinach quiche, but the taste is so delicious!. You may add feta cheese, cheddar cheese, chopped mushrooms, crumbled bacon, and ham if you want to.

Spinach Quiche




Ingredients:

    • 2 bunches of fresh Spinach leaves, washed, drained and chopped. (You may use the frozen one. Just thaw, then squeeze to remove liquid)

    • 5 eggs
    • 1 cup grated cheese
    • salt and pepper
    • Toppings: (optional): 2 beaten eggs mixed with 1 big can evaporated milk, seasoned with ground pepper.
How to cook:
  • Heat oil in pan. (I added 1 Tbsp butter)
  • Saute garlic, then onion.
  • Stir in the spinach. 
  • Add a pinch of salt and a dash of pepper.
  • Mix well.
  • Once the liquid from the spinach has evaporated, turn off heat.
  • Set aside.
  • In a bowl, break 5 eggs. Whisk.
  • Add just enough salt and pepper.
  • Mix in the grated cheese.
  • Add the spinach.
  • Slightly grease a pyrex or any baking pan.
  • Pour the spinach mixture. Spread evenly. (You may now bake this as is)
  • Before baking, I added and poured the egg and milk toppings.
  • Bake for 30 minutes, or until a toothpick inserted in the middle comes out clean.
  • Cool and let it set.
  • Cut or slice like a cake. Serve! 


Sooooo delicious! 
You may also top this with bechamel sauce before baking. If you can't find spinach in the supermarket, try using "kangkong" which is readily available in the market.

Hope you try this,too! Oh, and don't forget to comment your feedback. 
For more adventures in the kitchen and beyond, just follow my blog! 
Until next time! <3 - jewel

Sunday, September 28, 2014

Honey Teriyaki Chicken

Happy Sunday everyone! I wanted to cook something special for lunch today and thought of Honey-Teriyaki Chicken and Spinach Quiche. I'll blog Spinach Quiche next. 

Honey-Teriyaki Chicken


  Ingredients:
  • ·        1 kilo chicken breast fillet, cut into cubes
  • ·       A pinch of salt and pepper
  • ·       flour for dredging


  Sauce :
  • ·      ½ cup honey
  • ·      ¼ cup Soy sauce
  • ·      2 Tbsp pineapple juice
  • ·      ½ cup grated ginger
  • ·      3 Tbsp sesame seeds
  • ·      1 cup water


  Cornstarch mixture :
  • ·      2 Tbsp cornstarch, dissolved in ¼ of water


  How to cook:
  • ·        Rub chicken breast cubes with a pinch of salt and pepper.
  • ·        Dredge with flour.
  • ·        Heat oil and brown chicken.
  • ·        Set aside.
  • ·        In a sauce pan, toast sesame seeds.
  • ·        Add in the sauce mixture.
  • ·        Season to taste.
  • ·        Add the the cornstarch mixture.
  • ·        Once the sauce has thickened, turn off heat.
  • ·        Transfer chicken to a serving plate.
  • ·        Pour Teriyaki sauce.
  • ·        Serve with rice and ice-cold drinks. ;)


    For more adventures in the kitchen and beyond, please follow my blog. 
   Until next time! <3 jewel
Jewelled Kitchen and beyond

09/28/2014

Thursday, September 25, 2014

Leche Suman

Leche Suman. What exactly is Leche Suman. Even to Filipinos, this is something new. Everyone is familiar with leche flan and suman, separately. Leche Suman is both. A combination of leche flan (custard) and Suman, a native Filipino delicacy made of glutinous rice and coconut milk.

I consider this an evolution of the native delicacy. Trending nowadays are the Puto flan or leche puto (I will blog it, too!), Leche Pudding, Putchinta, Yema Cake and a lot more. I first got to know about Leche Suman from our BHM group in a Social media. It looked so good that I know I have to share it with you! I followed the recipe and made some tweaks.

Note: I am updating the recipe and adding more water when you cook the malagkit to make sure that even if you store the leche suman in the refrigerator, the sticky rice will remain soft.


LECHE SUMAN

Never mind the bubbles, it tastes soooooo gooood!!!

Ingredients:
  • 1/4 kilo malagkit (glutinous rice)
  • 1 big can of condensed milk
  • 1 Tbsp vanilla extract
  • 4 whole eggs (the original recipe called for 4 egg yolks)
  • 2 Tbsps of sugar per tin or llanera. (the original recipe called for 1 Tbsp of sugar per llanera. I used 2x 6" baking pans plus 1 loaf pan)
  • 350 ml  or a bit more water for cooking the glutinous rice
  • This recipe yields 3 llaneras or tins. I used my baking tins and a loaf pan. The leche suman in the loaf pan was thinner because the batter was not enough to fill it anymore (lol!)
How to cook:
















  • Cook the malagkit or glutinous rice. Do not overcook, otherwise, it will harden.
  • Set aside to cool.
  • Prepare the flan batter. 
  • In a bowl or sauce pan, break and put the eggs. Whisk slowly until smooth.
  • Strain to remove lumps.
  • Add the condensed milk. Stir to incorporate well.
  • For flavoring, add vanilla extract.
  • Add the pre-boiled glutinous or malagkit rice to the flan batter. Mix well.
  • Pour the flan batter to the tins with caramelized sugar.
  • Cover each tin with aluminum foil.
  • Put water in the steamer. Wait for the water to boil before putting the tins or llaneras.
  • Steam for 45 minutes or until a toothpick inserted to the flan comes out clean.
  • Done! :)

How to caramelize the sugar:
  • In each llanera or tin that you will use, put at least 2 Tbsps of sugar.
  • Caramelize per tin separately.
  • Heat the tin with the sugar over low heat. Stir using a spoon. 
  • Make sure the sugar is spread evenly in the tin by making a circular motion while spreading the sugar.
  • Keep a a close watch to ensure that the sugar will not be burnt or overcooked.
  • Once the sugar has caramelized and liquefied, remove the tin from the heat.
  • Using a pot holder, move the tin around to spread the caramelized sugar.
  • Do the same to the 2 remaining tins.
  • Set aside to cool for about 4 minutes before adding the flan batter, This is to ensure that the caramel has set.
 Notes: 
  • If you want more, just double the recipe. 
  • You may also steam the flan batter first for a few minutes before adding the malagkit rice.
  • I used whole eggs instead of just the egg yolks because I find it more creamy.
  • You may opt to put lihiya and pandan while cooking the malagkit rice.
There! Except for some bubbles on the caramel, I consider my first attempt at Leche Suman, almost perfect! Creamy and yummy! 

Try it, too! You'll love it! Then, post the pictures in the comment section and give me your feedback. I'll appreciate it!
I was able to buy "llaneras" yehey! I also received orders for these. Here are the pictures:



Happy cooking and thank for dropping by! 

Until next time! For more adventures in my kitchen and beyond, please follow my blog. -  <3 jewel

Saturday, September 20, 2014

Sinigang sa Miso na Ulo ng Maya-maya (Snapper in Sour Miso Soup)

Hi! Sharing with you today another Filipino favorite food, Sinigang sa Miso na Ulo ng Maya-maya (Snapper in Sour Miso Soup.)


This is eaten with lots of rice! Sinigang or sour soup can be cooked using pork, beef, chicken or fish. Here, we use miso paste to add a different flavor to the sinigang dish. Maya-maya or Snapper is preferred by many in cooking this dish. The fish has a firm texture and white meat that is so tasty. There are different versions in cooking this. This is how I do it. :)

Ingredients:



  • 1 kilo Ulo ng Maya-maya, chopped into large cubes or chunks.(Bought this at SM supermarket. These can also be bought in the local wet markets, at a lower price. Another fish, Imelda, is often mistaken for as Maya-maya. It is cheaper. )
  • 3 cloves garlic, minced.
  • 1 medium onion, quartered.
  • 4 pieces tomatoes, quartered.
  • 1 thumb-sized ginger, cut into strips
  • half- slab of miso paste or about 1/2 cup
  • 3-4 pieces banana peppers
  • 1 radish, sliced diagonally
  • salt and pepper 
  • patis or fish sauce
  • a bunch of mustard leaves or mustasa
  • a big sachet of Sinigang mix
  • 5 cups of water
How to Cook:
  • Prepare all ingredients.
  • Heat cooking oil in pan and brown fish slices. Set aside.


  • Saute ginger, then garlic. Add onions and saute until translucent. Add and mash the tomatoes. 
  • Stir in the miso paste and continue stirring.

 
  • Then add water. Once the water boils, put the sinigang mix and stir well with the other ingredients.


  • Time to add the radish and other vegetables of your choice.

  • Once the radish is almost cooked, add in the fish chunks. Simmer.

  • Check the taste and season according to your preference.
  • Lastly, add the mustard leaves. When the leaves are cooked, turn off the heat.

  • Transfer to a serving bowl. Enjoy it while it's hot!

Mmmmmm... smells soooo good and delicious! Try it,too! I'll appreciate your feedback! 
For more adventures in the kitchen and beyond, follow my blog. I'm also in Pinterest, Twitter and Instagram.

Until next time! - <3 jewel