My Christmas 2011 in pictures: 3 days of eating

My three days of eating was full of not only food but was full of family, love and laughter.  


The past few months have been a really busy time. Christmas, this time has been dedicated to spending quality time with the family. Time goes so fast and I don’t want to miss any part of it. Working 7 days a week at the shop can make that a little difficult but I’ve learnt to make time for not only with my husband and children but also with my mum and dad. 


I hope everyone had a fantastic Christmas, just like me.


My Christmas celebrations started a month before. I held my annual Christmas Cocktail party for family. You can see the post here


I started my Christmas baking two weeks before the big day. I wanted the house to be filled with the smell of Christmas.  I found a recipe for cute mini chocolate pudding cookies. You can get the recipe here. With the left over cookie dough I made black and white cookies and tea cup cookies. 

I made mini gingerbread houses for the family to decorate. I think the children did a better job than I did.  

Christmas Eve


Noche Buena was held at my parent’s house. Dad worked hard on the barbequed lamb, pork and pork tocino (sweetened cured pork) and all was beautiful and delicious. Mum also had roasted chicken maryland and cooked up an amazing paella. Sis in law and I made salads to complete the feast. 

For dessert, my cousin brough along a box of sweet mangoes. Sis in law made a delicious chocolate and honey cashew bombe wtih mocha sauce. 

My contribution was a Christmas Wreath pavlova. I got the idea from Donna Hay’s Magazine, Christmas issue however, I decorated mine with fruit with Christmassy colours. 

Christmas Day


After the children opened their Christmas stocking presents, we started the day off with waffles with crispy bacon and maple syrup. Hubby made a buck’s fizz for me to drink while I cooked up breaky. 

The chidren then opened up their main presents. Santa was very kind to them this year. To see some of their presents, you can go to Deanna’s blog post here.


For our Christmas lunch, we had goose. I used Jamie Oliver’s recipe. So easy and so tasty. Our sides consisted of roast potatoes cooked in beef dripping, cauliflower cheese, corn cobs, pigs in a blanket, mashed swede and carrot and brussel sprouts with bacon. Needless to say, we were completely full after our lunch. 

For dessert, we had choc-honeycombe ice-cream pudding. A quick and easy cake, I adapted from super food ideas Magazine, December issue. Hubby also had my Christmas cake which I started 2 months ago. It’s the usual recipe I use, which you can get here, but I added chocolate chips to this one just to change it up a bit. 

For late supper, we had my home made country pate with Cheddar cheese and crustini. I made the pate about 4 days before. I try to make this every Christmas so it’s sort of a Christmas tradition in my house now. 


Boxing Day 


Boxing day is traditionally spent at my mother in law’s. As we don’t get to see her on Christmas day, the Moore families head over to her house to celebrate a late Christmas. She put on a lovely spread of roast turkey and ham, assorted roasted vegetables. As usual, we go home with full bellies. 

For dessert we had a mango cheesecake and a pavlova. Yum. 

As you can see my Christmas was fabulously filled with delicious food and fantastic company. 


I hope yours was the same. 


Happy New Year! 


Bon Appetite, 


A Filipino Fiesta

It was a Fiesta, alright.  The table was laden with delicious food and guests were all eager to have their very first bite into the Filipino cuisine.

I am well aware that Filipino cuisine has yet to cross into the mainstream but Filipino Food bloggers like myself and Adrian are more than happy to at least make our friends and readers aware of it.

Adrian and I hosted a Filipino Fiesta for our friends who have never had Filipino food and do not know much about it.  We wanted to cook every day dishes that our mums made for us when we were growing up so they could have a little taste of our child hood.

We shared our love of our culture and food and hopefully we have spread some of our passion for it too.

Adrian and I decided on a menu and and excitedly cooked up a storm.

To start with, I had some of my mum’s chicharon (pork crackling), of course served with vinegar with garlic, chilli and black pepper. Recipe here.

And Kat made a White Sangria

The mains consisted of :

Adrians chicken tinola with lemon grass and corn. You can get his recipe here

Adrian’s pork tocino

My lumpiang Shanghai (mini spring rolls).  This was air fried in Shellie’s Air fryer.  You can get recipe here

My Chicken adobo. ( I have a recipe of adobo here, without the soy sauce.  If you want soy sauce in it, add a quarter of a cup)

My mum’s dinuguan (pork blood stew)

My Ginataang Kalabasa (Pumpkin in coconut milk).  You can get the recipe here.

For Dessert :

Adrian’s palitaw. (a sweet rice cake with fresh coconut, sugar and toasted sesame seeds)

My Leche Flan.  Recipe here

My coconut jelly.  Recipe here.

Shellie also brought along Pandan Chiffon Cake.  Recipe here.

At the end of the night, we played around with Shellie’s air fyer.  We made chocoalate bar spring rolls.  We wrapped Mars Bars, Bounties, Cherry Ripes, Twirls and Boosts. So goooood.  🙂

It was a night full of eating and a lot of laughter.   The guests left with a full tummy and hopefully a bit more knowledge and appreciation of the Filipino cuisine.  (and oh yeah, left overs)

Bon Appetite,


Kulinarya Cooking Club October 2010 : Suman (Cassava with Latik)


Kulinarya was started by a group of Filipino foodies living in Sydney, who are passionate about the Filipino culture and it’s colourful cuisine.

Each month we will showcase a new dish along with their family recipes.  By sharing these recipes we hope you find the same passion and love for Filipino food as we do.

This week’s theme is Suman.

Suman is a Filipino snack usually made of sticky rice wrapped and steamed in banana leaves.  There are many varieties of suman.  You can read about them here.

I am lucky with this month’s theme.  I would have been really stressed out about making my own suman because it’s not a dish you would normally make unless its for a special occasion.  Growing up, we had suman every Christmas and New year’s eve.  My mum would make them in huge quantities and share with family and friends.  Lately, she’s been making them more often so who better to ask for her help than my mum?

We decided to make cassava with latik (fried coconut milk solids).  She usually makes the sticky rice ones but we wanted to do something different.

1 fresh coconut, grated
2 x 454g frozen grated cassava, thawed
1 tbs vanilla
1 cup raw sugar
Place all the ingredients in a large bowl and mix

Make latik.  You can get the recipe here.  It is best to make this the day before as it can take up to an hour to make.

1.  Trim banana leaves into about 20cm in length.  Trim the same quantities of banana leaves to 10cm.
2.  Place the small leaf on the bottom half of the large leaf.  Place about 2 tablespoons of the cassava mixture in the middle of the small leaf,  Place 1 heaped teaspoon of the latik on top.
3.  Roll loosely.  With the seam on top, fold the sides under
4.  Place in a steamer cover with foil and lid
5.  Steam for 1 hour until the cassava is cooked through.

This is best eaten freshly cooked.  If you find you cannot eat all of your suman in one sitting, you can freeze them.  To reheat, you can re-steam or simply place in the microwave.

Other fellow Kulinarya Cooking Club Members can be seen here

>Ginataang Mais (corn in coconut milk)


It was that time of the week again.  Cooking with Mum.
I love learning about Filipino cuisine through my mum and nearly every week we cook up a Filipino storm.  This week we made Ginataang Mais. (Corn in coconut milk).  Every household has their version and this is my mum’s.
To make the coconut milk.  Take 3 coconuts and split in half.  You can reserved the coconut water for drinking or cooking.

Grate the coconut.  My dad has had this contraption for many years.  Longer than I can remember, actually.

Place the grated coconut into a large bowl and add 2 cups of hot water and squeeze the coconut to extract coconut milk.  This is the first extraction. Set this aside to use later.  Now add 1 litre of hot water and extract.  Repeat this process to get 2 litres of coconut milk.

Pour the coconut milk into a large pot and bring to the boil.  When boiling add 2 cups of washed glutinous rice.

Add 2 cups of fresh corn kernels.  Simmer on a gentle heat, mixing once in a while.  If you find it drying a little and the rice is not yet cooked, you can add water or more coconut milk.  Add 1 1/2 cup sugar and stir.

Add the first extraction and bring to the boil again.  It should be thick and luscious and the rice and the corn should be tender.

This makes a big pot but I don’t think you will have any problems finishing it.  It’s very moorish.

Bon Appetite,

My mum’s Mocha Roll


Ahhh… Cake.   What cures a bad day? What makes all problems go away?  Cake.

Mocha roll is one of my mum’s “go to” cakes when we are in need of something sweet

2 cups self raising flour
2 cups sugar
12 eggs, separated
1 tsp vanilla extract
1/2 tsp salt
3 tbs coffee mixed with 3 tbs hot water

  1. Preheat oven 180deg.
  2. In a large bowl, sift the flour, half of the sugar and salt.
  3. Add the coffee mixture, vanilla extract and egg yolks.  Mix.
  4. In a mixer, beat the egg whites till soft peaks.  While beating, slowly drizzle in the rest of the sugar.
  5. Add a third of the batter into the beaten egg whites and fold.
  6. Once incorporated, add the rest of the egg whites and carefully fold.  (My mum used an electric beater on low to combine)
  7. Pour batter into a 30cm X 40cm tray that has been lined with baking paper.   Even out, making sure the batter goes all the way into the corners.
  8. Bake in the oven for 30-35mins.

When the cake comes out the oven, transfer out of the try and onto a clean paper towel.  While the cake is still warm, roll using the baking paper for assistance.  Roll from one of the short sides.  Cover loosely and let cool completely before icing.

Butter Icing:
100g butter
3/4 cup coffee
2 tsp hot water
2 tbs milk

Crushed unsalted cashews

Place all the ingredients into a bowl and beat with a mixer till light and fluffy.
When the cake is cool, cover the cake
Sprinkle the cake with cashews 

Pandan Biko with latik (Filipino Sweet Rice Cake with pandan)

Ever since mum and I decided to make Friday “mother-daughter-cooking-day”, I have learnt a lot.  I have learnt how to make Pancit Palabok and Espasol.  It has also given myself and my mum much needed quality time together.  Most importantly, we do what we love the most, together.
This time we made Biko.  But no ordinary biko.  Pandan Pinipig Biko with Latik.  Now for the Non-Filipino readers, biko is a sticky rice cake made with glutinous rice, which is cooked in coconut milk and is topped with latik (fried coconut milk solids).  

Glutinous rice.

According to Wikipedia, glutinous rice is a short grain Asian rice.  It becomes very sticky when it is cooked.  It is used a lot in Filipino cuisine in not only sweets but also savoury dishes.  
To make our version of biko, it’s very simple.  In fact I was very surprised at how simple it is to make.

Cook the glutinous rice as you would normal long or medium grain rice. (about 5 cups)
Meanwhile, in a pan pour about  1 litre of coconut milk with about 1 cup of raw sugar

Once the sugar melts, add a few splashes of Pandan essence
Add the cooked glutinous rice to the pandan coconut mixture.
Add about 300g of Pinipig
 Stir till all the ingredients are incorporated.  You may add more coconut milk here, if you  think it needs it.

To make banana leaves plyable, place on open flame of the stove to soften a little.  Do it quickly till it changes colour being careful not to burn it.
Line a tray with the banana leaves
Spoon the rice mixture into the lined tray

Smooth out the rice and let cool.


To make latik, pour about 2 litres of coconut milk in a pan.  Boil on medium heat  for 15 to 20 minutes.  It will first turn to oil, then solids will form.  This is what is used to top many sweets.  And frankly, I can’t get enough of the stuff.  It’s absolutely delicious.

Bon Appetite,