Posts made in February, 2014

Malacañang Roll (Chocolate Fudge and Meringue Roll)

Malacañang Roll (Chocolate Fudge and Meringue Roll)

I first became acquainted with this delicious roll from my grandparents majordoma, Florencia (Esia) Guiao. She was commissioned to bake this roll every family sunday gathering. All the while, I thought it was my great grandmother, Luisa Fernandez Lichauco, who invented this cake. But when we had our first grand Lichauco reunion, I then found out, that it was her sister, Cornelia Lichauco, who invented it. It was called Malacañang Roll, because their family used to live near the Presidential Palace – Malacañang. I have tweaked the recipe to make the roll more moist. If making a roll seems daunting, you can divide the batter into two round cake tins and it will still taste the same. You can fill and top the cake with fudge and meringue. Cream Sponge Cake Ingredients: 4 eggs – separated 1 tablespoons lemon juice 1 ½ tablespoons cold water 1 teaspoons vanilla extract 1 cup (200 grams) sugar – divide into ¾ cup and ¼ cup 1/4 teaspoon fine salt 1 cup (140 grams) cake flour – sifted 1 ¼ teaspoons baking powder Cream Sponge Cake Procedure: Preheat oven to 325ºF (165ºC) Line with baking paper jelly roll pan 10-inches by 15-inches by 1-inch high (26cm by 38cm by 2.5cm high) or 2 baking pans 9-inch diameter round by 2-inches high (23cm by 5cm high) In a medium sized mixing bowl, place egg yolks, lemon juice, cold water, and vanilla extract; beat until thick and pale; about 8 minutes. Gradually add ¾ cup of the sugar and blend well. Set aside. Beat the egg whites separately until foamy, add the salt, and continue beating until the whites form soft peaks. Gradually add the remaining ¼ cup of sugar and beat until stiff but not dry. Gently stir a fourth of the whites into the yolk mixture. Spoon the remaining whites onto the yolk mixture. Sift flour and baking powder in a separate bowl. Carefully fold in flour/baking powder mixture into egg mixture. Spoon into prepared pan and level off. For roll – bake 10 to 12 minutes. For round tins – bake 15 to 20 minutes or till toothpick comes out clean To un-mold jelly roll sponge: Over cooling rack, place tea towel (katcha cloth) and open up to spread as large as jelly roll tin. Generously dust flour all over tea towel. When you take jelly roll sponge out of oven, place on another rack to cool for 5 minutes. Then when cooled down, turn out into prepared tea towel. Remove the baking paper. Let cool for another 5 minutes. Gently roll, lengthwise and let cool for 20 minutes and then unroll. When fudge is ready, spread all over the inside of roll. Then...

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Adobo (Sour Stew)

Adobo (Sour Stew)

There are many versions of Adobo as there are provinces in the Philippines. Practically each household has it’s own rendition of this traditional dish; along with Sinigang, considered the national dish. Adobo, Philippine style, has now made it to international recognition (a recipe published in Cook’s Illustrated magazine March-April 2012 issue) and Pinoys all over the glove mark their food territory with this dish. To the Pilipino, Adobo can mean a lot of things since so many other items can be made into Adobo. The basic ingredients being garlic and vinegar or a souring agent and soy sauce, or coconut milk as addendum. Aside from the basic pork or chicken, one can make Adobo with prawns, squid, crabs, beef, frog’s legs, vegetables (bamboo shoots, kangkong, etc.) balut (aborted duck egg) and many more. One of the good things about Adobo is that the older it get, the better it tastes. Over steaming hot rice, it’s to live for! You can eat it for breakfast, lunch or dinner. You can turn the left over into another dish – Ropa Vieja (shred the pork or chicken – threadlike, and deep fry or pan fry with oil or bake, until it’s crispy.) Adobo is another comfort food, either when you just feel like something home made or when you miss the Philippines.   Ingredients: 1 whole chicken – cut into serving pieces ½ kilo pork belly (liempo) – cut into 1-inch by 2-inch pieces 2 tablespoons crushed garlic ¾ cup white vinegar (sukang puti) – the vinegar that you use makes a difference in the outcome of the dish; each one has their own preference; I prefer the sukang sasa (palm tree vinegar) ¼ cup soy sauce (toyo) – I personally prefer light soy sauce 2 pieces bay leaf (laurel) 1 teaspoon dried oregano leaves 1 – 2 teaspoons coarsely crushed black pepper 1 teaspoon salt ¼ cup cooking oil ½ cup water Procedure: Marinate the chicken and pork pieces in vinegar, and soy sauce for 1 hour. Remove the chicken and pork pieces from the marinade and separate the pork from the chicken. Save the marinade and set aside. In a non-stick cooking pot or enamel pot or glass cooking pot, or the best – a clay pot, (do not use aluminium or cast iron pot), place pot over medium heat and pout in oil. When the oil has heated through, add the pork pieces and sear till all the sides of the pork are light brown. Remove pork from the pot and set aside. Do the same with the chicken pieces; remove and set aside. Add the garlic to the pot and saute for about 2 minutes. Turn down the...

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