"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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Baking & Cooking

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Friday, February 27, 2015

BIKO with PIRURUTONG - Manang's version


I made sweet black rice SOAP recently using the rice washing of pre-soaked pirurutong (black rice). For the strained soaked sweet black rice itself, I added that to the white sweet rice and made biko with just a slight hint of sweetness. Approved by my sons.

This is my (Manang's) version using the coconut products I usually have at home. Please note that this is not using all pirurutong. Rather, I used a little pirurutong to add texture to the typical biko made with sweet white rice.

RECIPE:
3 handfuls of sweet black rice (pirurutong), soaked in plain water overnight, then drained - amount depends on how much you want; this will not get as soft as white rice, but will give a contrast in texture; a bit chewy
3 cups sweet white rice
1 can coconut milk

Cook as you would regular rice in the rice cooker. How much water you add will depend if you want the white rice to still be whole or almost paste-like. We like them almost paste-like.

ADDITIONAL INGREDIENTS:
3 T coconut oil
1/2 to 1 cup brown sugar (or coconut crystals if you have that. I have run out.)

Once done cooking, melt some VCO (virgin coconut oil) in a pan. Around 3 T will be good (you may want to increase to make sure you coat your biko nicely. Coconut oil is healthy anyway.) Mix well. Sprinkle brown sugar onto the rice as you mix. Taste and keep adding until it is sweet enough to your taste. Pack into a baking pan (8x10 or 8x8 depending on how thick you want it).

TOPPING INGREDIENTS (double if you want thicker coat of topping; I just winged this. You can, too. And you can taste first before you pour on top):
3 T of brown sugar (or coconut crystal)
3 T coconut cream concentra (aka coconut butter)
3 T water (or enough to melt the brown sugar and incorporate the cream to make a nice consistency like syrup)
Mix water and sugar first. Add the coconut cream and mix with a whisk to make smoother. Does not have to be smooth; just need to break up the coconut cream concentrate.
Once pourable like syrup, distribute evenly over the top of the biko. It does not matter if you have spots that have no covering, since the coconut cream concentrate will melt like oil and the sugar also will caramelize and melt with the heat.
Broil on low for 15 mins.
For more pics and details, click on the following album:





Wednesday, February 18, 2015

Coconut Creamed Tocino Pork Roast


Coconut Creamed Tocino Pork Roast
I have been busy preparing for a craft fair in Skowhegan. This might be my first big (kinda) craft fair to attend. I have been making and applying labels on my products. As such, I had to think of a dish that I can sort of start and forget...for a long while.

I had this pork roast completely thawed in the fridge, about 3-4 pounds. Fits well in my small crockpot. I was also craving for tocino...and was imagining a fork-tender pork tocino, but I saw this leftover coconut milk sitting in the fridge for a few days now (I used about 1/4 cup in a prior dish, and I was afraid it would get sour soon).

Crossing my fingers, I whipped up a recipe in my head using tocino mix and the coconut milk. When I finally tasted the final sauce, it was heavenly! Both hubby and son approved it!

Easy-peasy and OH SO YUMMY!

INGREDIENTS:
Pork roast 3-4 lbs
1 packet tocino mix
salt to taste
turmeric to taste (optional; I like adding turmeric to anything that would look nice yellowish or orange-ish in color, plus I love its health benefits.)
Coconut milk (1 can is good, although I used less than 1 can's leftover)
Potato Starch or Arrowroot flour for thickening (about 1 Tbsp or 2)
(Suggested spice if making this is the star anise.)

PROCEDURE:
With the pork roast in a slow cooker ceramic insert, sprinkle all around with the tocino mix, making sure it is coated well. Cover and turn slow cooker on to low setting and leave alone for 8 hours, or to high setting and leave alone for 4 hours. The pork roast will render its juice, about 2 cups or less. Meanwhile, do your chores.

At the end of cooking time, keep slowcooker on warm setting, transfer to roast to a plate, then transfer the rendered juice into a small saucepan. Place the roast back in the slow cooker and keep warm and covered.

Separate about 1/4 cup of the juice and place that in a small cup and set aside to cool down a bit. Boil the remaining juice in the saucepan. Shake the can of coconut milk well, then pour the contents into the saucepan and mix well. Let boil about 5 mins or until coconut milk has become creamy instead of tasting like fresh coconut. Add turmeric powder if using. Adjust taste with salt.

Transfer the pork roast onto a platter and pour the sauce over. Enjoy with mashed potatoes or rice, with boiled and creamed green peas or green beans.
Fork tender!

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