Category: recipes

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breakfast recipes waffles

Crispy Waffle’s Crispy Waffle

I inherited a waffle maker from a friend a few months ago, but the romantic notion of making waffles on weekend mornings ran into a few obstacles, namely finding a good reliable waffle recipe and the motivation to cook after rolling out of bed. Last week, I found both.

Sheryl, a Filipino American ex-pat in the Netherlands, runs a food blog called Crispy Waffle, and her “Easiest, Crispiest, Yeasted Waffles” recipe is a great example of truth in advertising. Instead of baking soda and baking powder, she uses yeast as a leavener and lets the batter rise overnight in the fridge. I followed her recipe exactly and cooked the waffles for around 5 minutes. Here’s what I got:

Crispy Waffle's Crispy Waffle
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Filipino hot dog recipes

Filipino Spaghetti

UPDATE: Check out my Filipino Spaghetti 2.0 post for another version of this dish)

Filipinos love spaghetti…so much so that it’s a staple at fast-food restaurants in the Philippines, including American franchises like KFC and Wendy’s. The Philippines biggest fast-food chain, Jollibee, offers burgers, fried chicken and spaghetti under one roof, and lucky for me, there’s a bunch of them here in California.

Filipino spaghetti is sweeter than a traditional Italian spaghetti, usually from the addition of sugar or banana ketchup to the sauce. It’s other defining characteristic is hot dogs, which sounds weird to non-Pinoys, but it acts as a salty counterpoint to the sweet sauce. (I always knew there was a reason I was partial to Spaghetti O’s with Sliced Franks when I was a kid.)

Filipino Spaghetti

I generally freestyle my spaghetti, but I always start with a plain sauce (like canned Hunt’s or Del Monte) to use as a base since other ingredients are going to be added. A friend who makes her own excellent version of Filipino spaghetti swears by Prego. I prefer using sugar as a sweetener instead of banana ketchup since it’s something I always have on hand.

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bacon Filipino musings recipes

Bacon-Wrapped Lumpia with Alfie the Lumpia Queen

My homegirl Alfie has been experimenting with lumpia lately and recently started wrapping them in bacon. Yes, that’s right…bacon-wrapped lumpia. It started with turkey bacon, but Alfie was apprehensive about whether or not real smoky pork bacon would work or not. I told her to go for it since I don’t acknowledge the existence of turkey bacon (I feel the same way about turkey SPAM also).

bacon-wrapped lumpia
Yes…that’s bacon-wrapped Lumpia.

Anyway, I wish I was back in L.A. to be one of Alfie’s tasters, and the more you read about Alfie’s Lumpia Project, you’ll wish you were one too.

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beef Bistek Tagalog Filipino recipes

Bistek Tagalog 3.0 (Grilled Version)

Thanksgiving was at my cousin’s this year, and we both agreed we didn’t want to do turkey. I decided that I would make a big batch of Bistek Tagalog, only this time (and inspired by Marvin at Burnt Lumpia) I was going to grill it. Bistek is great as a traditional single-pan dish, but I was confident that grilling the steak would make it even better.

Grilled Bistek

Unlike previous versions of bistek I’ve made that used thinly sliced New York or sirloin steaks, I picked up some flap steak at Costco. Flap steak is very similar to skirt steak, cooks quickly, and is extremely tender. Again, you can use almost any cut of steak to make bistek, but I think that skirt, flank, or flap steaks might be the best cuts of meat for this dish.

I used the same methods as in Bistek Tagalog II (Kalamansi version). I got some more kalamansi from our family friend and ended up needing 60 of them to get almost 1.5 cups of juice. I mixed this with a cup of soy sauce (to ensure there was proportionally more juice than soy sauce) and four chopped garlic cloves to finish the marinade. The meat should be marinated for no more than an hour before putting them on the grill. (Make sure you save the marinade to make the sauce later).

Grilled BistekOn the Grill

I grilled them for about 5 minutes a side on a very hot grill and then rested the meat for 10 minutes before slicing it against the grain. The meat ended up being between medium rare and medium, which is exactly what I was looking for.

Grilled BistekSlice against the grain.

I had a bit of trouble getting the onions onto skewers, so I just put them directly on the grill. I lost a bit of onion this way, but for the most part it worked well. I’m sure you could fry up the onions in a hot, dry frying pan or grill pan if you want to maximize your onion yield. :) When you’re done cooking the onions, mix it up with the meat.

While the meat rests, take the remaining marinade and cook it down to your desired consistency to make the sauce. You might find that you don’t even need the sauce after you try the meat, but it’s always good to mix it in with your rice, too. We ended up pouring the sauce into a gravy boat so that people could just pour it on the meat if they wanted.

Of the three different bistek’s that I’ve made, this one is by far my favorite. Grilled meat always trumps pan-fried in my book, and the flap steak was also the ideal cut of meat to use for bistek. A pan-fried flap steak would also be excellent, but if you have access to a grill, by all means use it.

How did it go over at Thanksgiving? The bistek was the first platter to be finished off, and I also got several compliments on it, so it went very well. :)

Hope everyone had a great Thanksgiving weekend…now it’s time to focus on Christmas dinner!

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beef Best of Inuyaki Bistek Tagalog Filipino recipes

Bistek Tagalog 2.0 (Kalamansi version)

We’ve been cooking a lot for my parents this week, and when my mom showed me the bags of kalamansi (Philippine musk lime) she got from her friends, the first thing I thought of making was Bistek Tagalog (Filipino Beefsteak).


Bistek Tagalog

The first time I wrote about this, I only had lemons on hand, but kalamansi is the traditional ingredient.

Kalamansi

Kalamansi are really small, and I think I used at least 30 kalamansi (I lost count) to get 1 cup of juice. The kalamansi juice is mixed with soy sauce and minced garlic and used to marinate the steak for about 30 minutes.

My mom said that the bistek she grew up with a had a strong citrus flavor, so instead of the 1:1 citrus/soy sauce mixture that I used before, I reduced the amount of soy sauce to let the kalamansi juice come to the forefront.

When my mom tried my bistek, she said it reminded her of home, which was the ultimate compliment.

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bakeries Best of Inuyaki chocolate dessert recipes Thomas Keller

Christmas Cookies – Thomas Keller Oreos

If you’ve ever been to Thomas Keller’s Bouchon Bakery, chances are you’ve seen or eaten one of his famous TKOs, a.k.a. Thomas Keller Oreos (below).


TKO

Like most of Keller’s food, his take on the classic Oreo is a textbook example of refined simplicity — white chocolate ganache sandwiched between two chocolate shortbread cookies. They’re one of our favorite cookies, and I thought it would be fun to make them for Christmas presents.


[pictobrowser type=”flickr” userID=”arndog” albumID=”72157603459650582″]

The Las Vegas NBC affiliate, KVBC, posted the TKO recipe on their Web site, which I thought was odd, but then I remembered that Keller opened a Bouchon Bakery in The Venetian a few years ago. We lengthened the the baking time from 8 minutes to 20 minutes after an unsuccessful first batch and the 20-minute baking time worked out much better. We also made a seasonal, mint-flavored TKO by adding some mint extract, peppermint extract and green food coloring to the ganache.

CHOCOLATE SHORTBREAD COOKIES
1/4 tsp baking soda
1 pound (4 sticks) butter
18 oz (by weight) all purpose flour
12 oz (by weight) sugar
1 teaspoon Salt
6 oz Cocoa powder

DIRECTIONS
1. Preheat oven to 325 degrees.
2. Cream butter with paddle on mixer until smooth, then add sugar and mix until combined, scraping down the mixing bowl.
3. Sift dry ingredients. Add dry ingredients to mixing bowl and work dough until just combines. (it should look kind of like brown sand)
4. Roll dough between two sheets of parchment paper until 1/4 inch thick. Cut each cookie with scalloped cutter.
5. Bake at 325 F for approximately 20 minutes
6. Let cookies cool and then sandwich together with the following filling:

GANACHE FILLING
4 oz white chocolate (cut into small pieces or buy white chocolate chips)
1 oz heavy cream
1/8 teaspoon mint extract (optional, for mint filling)
1/8 teaspoon peppermint extract (optional, for mint filling)
green food coloring (optional, for mint filling)

DIRECTIONS
Bring cream to a boil and pour over chocolate, then mix until emulsified. Allow ganache to set up for at least an hour before using. Ganache should be spreadable, kind of like peanut butter.

To make the mint ganache, add mint extracts to ganache along with food coloring just before placing between the chocolate shortbread cookies.

The white chocolate ganache is perishable, so if you’re making these, make sure their consumed within three days. This can be difficult, because these cookies are really rich and it’s sometimes hard to eat just one. Enjoy!

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Best of Inuyaki entertainment recipes Thomas Keller

Confit Byaldi (a.k.a. Ratatouille a la Remy)

In the movie Ratatouille, Pixar succeeded in making animated food almost as delectable as the real thing. By seeking the technical assistance of Thomas Keller, one of the world’s greatest and most meticulous chefs, Pixar gave the movie instant credibility to food lovers, critics and chefs around the world.


ratatouille

Remy the Rat’s ratatouille (above) is technically Keller’s interpretation of Confit Byaldi, a Turkish dish with the same flavor profile as ratatouille. We made the dish this weekend in preparation for Thanksgiving, and it’s definitely going on our menu. The recipe, originally published in the New York Times, follows the pictures.


[pictobrowser type=”flickr” userID=”arndog” albumID=”72157603116816185″]

INGREDIENTS
FOR PIPERADE
½ red pepper, seeds and ribs removed
½ yellow pepper, seeds and ribs removed
½ orange pepper, seeds and ribs removed
2 tablespoons extra virgin olive oil
1 teaspoon minced garlic
½ cup finely diced yellow onion
3 tomatoes (about 12oz. total weight), peeled, seeded, and finely diced, juices reserved
1 sprig thyme
1 sprig flat-leaf parsley
½ a bay leaf
Kosher salt

FOR VEGETABLES
1 zucchini (4 to 5 ounces) sliced in 1⁄16-inch rounds
1 Japanese eggplant, (4 to 5 ounces) sliced into 1⁄16-inch rounds
1 yellow squash (4 to 5 ounces) sliced into 1⁄16-inch rounds
4 Roma tomatoes, sliced into 1⁄16-inch rounds
½ teaspoon minced garlic
2 teaspoons olive oil
1⁄8 teaspoon thyme leaves
Kosher salt and freshly ground black pepper

FOR VINAIGRETTE
1 tablespoon extra virgin olive oil
1 teaspoon balsamic vinegar
Assorted fresh herbs (thyme flowers, chervil, thyme)
Kosher salt and freshly ground black pepper.

DIRECTIONS
1. For piperade, heat oven to 450F. Place pepper halves on a foil-lined sheet, cut side down. Roast until skin loosens, about 15 minutes. Remove from heat and let rest until cool enough to handle. Peel and chop finely.

2. Combine oil, garlic, and onion in medium skillet over low heat until very soft but not browned, about 8 minutes. Add tomatoes, their juices, thyme, parsley, and bay leaf. Simmer over low heat until very soft and very little liquid remains, about 10 minutes, do not brown; add peppers and simmer to soften them. Season to taste with salt, and discard herbs. Reserve tablespoon of mixture and spread remainder in bottom of an 8-inch skillet.

3. For vegetables, heat oven to 275F. Down center of pan, arrange a strip of 8 alternating slices of vegetables over piperade, overlapping so that ¼ inch of each slice is exposed. Around the center strip, overlap vegetables in a close spiral that lets slices mound slightly toward center. Repeat until pan is filled; all vegetables may not be needed.

4. Mix garlic, oil, and thyme leaves in bowl and season with salt and pepper to taste. Sprinkle over vegetables. Cover pan with foil and crimp edges to seal well. Bake until vegetables are tender when tested with a paring knife, about 2 hours. Uncover and bake for 30 minutes more. (Lightly cover with foil if it starts to brown.) If there is excess liquid in pan, place over medium heat on stove until reduced. (At this point it may be cooled, covered and refrigerated for up to 2 days. Serve cold or reheat in 350F oven until warm.)

5. For vinaigrette, combine reserved piperade, oil, vinegar, herbs, and salt and pepper to taste in a bowl.

6. To serve, heat broiler and place byaldi underneath until lightly browned. Slice in quarters and very carefully lift onto plate with offset spatula. Turn spatula 90 degrees, guiding byaldi into fan shape. Drizzle vinaigrette around plate. Serve hot.

Yield: 4 servings

Categories
Ad Hoc Best of Inuyaki chicken fried chicken recipes Thomas Keller

Ad Hoc Fried Chicken Recipe!

When I heard that Ad Hoc’s lemon-brined fried chicken recipe was in Food & Wine magazine, I got extremely excited. Normally, I wouldn’t go to the trouble of making this because I’d rather go to Ad Hoc (picture below) and spare myself the work, but I just had to see if I could pull this off.

Buttermilk Fried Chicken

Excerpt from Entertaining Napa Style in Food & Wine magazine:

To make this juicy and delectably crisp chicken, Thomas Keller soaks it in a lemony brine, then coats and fries it. The chicken, which is served every other Monday at Ad Hoc, is one of the most popular dishes at the restaurant. “Since Fried Chicken Night only happens twice a month,” Keller says, “people have a wonderful sense of anticipation.”

UPDATE (2/25/08)
I’ve had the chance to make this fried chicken a lot in the last few months and have basically finalized it for myself in the updated recipe below. I’ve included a sous vide step, an updated ingredient list and double dredging. If you want to see the original recipe, see the link to Food & Wine magazine above.

ACTIVE TIME: 1 HR 30 MIN
SERVES: 8

INGREDIENTS
16 chicken thighs and/or drumsticks (I prefer dark meat, substitute as desired)
Cooking oil for frying (peanut if you have it.)
Rosemary and thyme sprigs, for garnish

BRINE INGREDIENTS
1 gallon cold water
1 cup plus 2 teaspoons kosher salt
¼ cup plus 2 tablespoons honey
12 bay leaves
1 head of garlic, smashed but not peeled
2 tablespoons black peppercorns
3 large rosemary sprigs
1 small bunch of thyme
1 small bunch of parsley
Finely grated zest and juice of 2 lemons

DREDGE INGREDIENTS
3 cups all-purpose flour
2 tablespoons garlic powder
2 tablespoons onion powder
2 teaspoons cayenne pepper
2 teaspoons paprika
½ teaspoon ground pepper
2 teaspoons kosher salt
2 cups buttermilk

DIRECTIONS

  1. In a very large pot, combine 1 quart of the water with 1 cup of the salt and the honey, bay leaves, garlic, peppercorns, rosemary, thyme and parsley. Add the lemon zest and juice and the lemon halves and bring to a simmer over moderate heat, stirring until the salt is dissolved. Let cool completely, then stir in the remaining 3 quarts of cold water. Add the chickens, being sure they’re completely submerged, and refrigerate overnight.

    Lemony Brine
  2. Drain and rinse the chicken pieces and pat dry. Make sure the chicken is really dry and that you scrape off any herbs or peppercorns stuck to the skin.
  3. If you want to sous vide the chicken before frying, add two to three pieces of chicken to each Foodsaver bag, then vacuum and seal the bags. Place the chicken at 140F/60C water bath for at least 1 hour. Otherwise, skip to step 5.
  4. Remove the chicken pieces from the bag and pat dry with paper towels. Make sure chicken is very dry.
  5. In a large bowl, combine the flour, garlic powder, onion powder, cayenne, ground black pepper and the remaining 2 teaspoons of salt. Put the buttermilk in a large, shallow bowl. Working with a few pieces at a time, dip the chicken in the buttermilk, then dredge in the flour mixture, pressing so it adheres all over. Transfer the chicken to a baking sheet lined with wax paper or use a wire rack. Let sit for 20 minutes and then redredge the chicken in buttermilk and flour before frying.

    The Dredge
  6. In a very large pot or dutch oven, heat oil to 360F. Use enough oil to deep fry the chicken. If you want, you can also pan fry the chicken, as seen below. Fry the chicken in 2 or 3 batches until golden and crunchy and the internal temperature is 160F/60C (about 20 minutes).

    Note: If you cooked the chicken sous vide, you can really just trust your judgement and fry until you’re statisfied with the color of the crust since the chicken is already cooked.


    Turn the chicken once
  7. Transfer the chicken to cooling rack to drain, and keep warm in a low oven (175–200F) while you fry the remaining chicken pieces. Transfer the fried chicken to a platter, garnish with the herb sprigs and serve hot or at room temperature.

    Ad Hoc's Fried Chicken

SOUS VIDE NOTES

  • Cooking the chicken sous vide ensures that it’s moist and tender.
  • 140F/60C may seem like a low temp for the chicken (160F/71.1C is considered “safe”), but the internal temperature of the chicken will rise when it’s being fried.

GENERAL NOTES

  • Chicken should be at room temperature when you’re ready to cook.
  • You can add herbs (rosemary, thyme, etc.) to the oil as it’s heating to infuse it with flavor and then use the same herbs as a garnish.
  • This fried chicken is great the next day, cold and straight out of the refrigerator.
  • See comments below for more tips…some come straight from the source!
Categories
Best of Inuyaki dessert Filipino recipes

Mom’s Famous Leche Flan

Leche FlanI never thought I’d get permission to post this recipe, but here it is! My mom’s leche flan (literally milk custard) is famous in our hometown Filipino community. It’s the one thing people always expected or asked her to bring to parties. It’s thicker and denser than Mexican flan, which I always find bland and disappointing. I hope you enjoy it as much as I do.

INGREDIENTS
8 egg yolks
2 cups evaporated milk
1 tsp. lemon extract or lemon zest
1 cup sugar
Extra 1/4 to 1/2 cup of sugar to caramelize before adding the rest of the mixture

DIRECTIONS

  1. Preheat oven to 375 degrees.
  2. Place all ingredients in a bowl and use a hand or stand mixer to mix the custard together. To ensure the smoothness of the custard, you should strain the mixture while before pouring it into the baking dish or mold.
  3. Place extra sugar in a small pan and heat it over medium heat until the sugar melts and browns.
  4. Pour melted sugar into your baking pan or mold so it coats the bottom.
  5. Add custard mixture to your baking pan or mold on top of the carmelized sugar.
  6. Cover the baking pan or mold with foil and place it into a water bath (i.e. a bigger pan with about 1/2 inch of water in it). This is essential for cooking the leche flan properly.
  7. Bake at 375 for approximately an hour.
  8. Check with a toothpick or nudge the pan to see if the mixture is almost solid.
  9. Remove the foil and cook uncovered for 20 more minutes.
  10. Remove from oven and let cool on the counter. You can also refrigerate the leche flan after it reaches room temperature if you’re making this a day ahead of time.
  11. When you are ready to serve, run a knife around the edge of the pan to loosen the flan.
  12. Place a serving plate on top of the pan and invert it quickly. Be careful not to spill! When properly executed, the flan will be golden brown on top and yellowish on the bottom.
  13. Enjoy!
Categories
Best of Inuyaki dessert Filipino recipes

Bibingka (Philippine rice cake)

Here’s an easy recipe for bibingka. It’s the one my mom used to make and it’s an interesting mix of flavors.

INGREDIENTS
1 cup Japanese sweet rice flour (Mochiko is the preferred brand)
1 cup sugar (you can reduce this amount if you want)
1 cup evaporated milk or coconut milk
1/2 stick butter (at room temperature)
1 tbsp baking powder
5 eggs
Parmesan cheese or fresh grated coconut (optional)

DIRECTIONS

  1. Preheat oven to 350 degrees.
  2. Place all ingredients in a bowl and use a hand or stand mixer and mix thoroughly.
  3. Add mixture to a baking pan.
  4. Bake at 350 degrees for approximately 45 minutes. Insert a toothpick to see if the cake is done.
  5. If you want, sprinkle Parmesan cheese or grated coconut on top of the cake about 10 minutes before it’s finished cooking.
  6. Remove from oven and let it cool to room temperature before serving.
  7. Enjoy.