"Kusina" = Kitchen; "Manang" = older sister

A Filipina's unabashed chronicle of her adaptations in the American kitchen. Includes step-by-step photos on how to make pan de sal, ensaymada, pan de coco, siopao, hopia, pandelimon, pianono, atsara, crema de fruta,etc., and if you are lucky, you will find videos too!

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Sunday, March 01, 2009

Making Latik




Not the best photo....sowee...

Do you have kids? I feel thankful that I have son power when I need them, but sometimes, they are not the best human resources one could hope for...

One time I asked my boys to take turn grating coconut (nyog) for use in pichi-pichi. I was very dismayed when I saw the end result: full of fibers that it looked dirty instead of cottony white appearance. I froze it at the time, keeping in mind that I have to use it for something else that it would not have to appear in the final presentation.

Good thing I had spare coconuts at the time so I was still able to serve pichi-pichi the traditional way.

The other night, I recalled that coconut. I debated whether to use it for pan de coco or something else. The I thought of extracting gata...then while extracting, light bulb turned on inside my head and I thought I'd make latik (I had been considering using canned coconut milk for that purpose, but I was hesitant because what if canned coco milk does not produce latik at all???


Ingredients and How-To:

1 mature coconut, grated

Proceed as depicted in the slide show. I like placing the nyog on cheesecloth. Add about 1/4 to 1/2 cup hot water first. Squeeze repeatedly with your hands and fingers. Gather the edges of cheesecloth and wring out the juice. This is the first press (kakang-gata). Do this twice (the resulting juice is the second press; I mix them together for purposes of making latik), then start boiling. (Note: You can probably use the pressed coconut meat to mix with breadcrumbs or flour with curry powder to coat deep fried shrimps...just an idea...)

Use medium low heat to cook, uncovered. Do some chores. Once it starts to thicken, watch closely so as not to burn the resulting latik (you might have to lower the heat further). Once it starts to brown, scrape the bottom of pan frequently. When brown already, drain off the coconut oil. You can use this coconut oil to brush pans for bibingka and other kakanin. Or just pamper yourself with oil massage of the scalp or skin. Store latik in airtight container and keep in the fridge until use.

Can you guess what I will prepare next to use this latik for?



8 comments:

  1. I love latik, when I eat kakanin, pinipili ko pa yung maraming latik. I can just imagine how tired your boys were after grating the nyog. :D

    I gathered you had a great weekend. Sorry for visiting only now :D. Take care.

    ReplyDelete
  2. hi liza!
    hey, no pressure about visits! never feel that way, or you might suffer from blog burn out! lol!
    grating the nyog is actually not tiring if you got the hang of it, but it can be boring, especially if the boys want to play on the computer instead. haha!

    TN, that idea of using latik on biko is great!

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  4. hi, what if i dont have freshly grated nyog can I substitute canned thai coconut milk? Thanks.

    ReplyDelete
  5. hi Anonymous,
    I think you can use the premium coconut milk. I have not tried that, though.

    ReplyDelete
  6. I have made latik several times in the US. I've always used canned coconut milk. The better the brand the more latik you get.

    ReplyDelete
    Replies
    1. Hi Anonoymous, any suggestions for a good brand to make into latik?

      Delete

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