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


    • 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

  • ·        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


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.


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

  • 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.
  • 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. :)


  • 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