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)
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. 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.
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.
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
- Preheat oven 180deg.
- In a large bowl, sift the flour, half of the sugar and salt.
- Add the coffee mixture, vanilla extract and egg yolks. Mix.
- In a mixer, beat the egg whites till soft peaks. While beating, slowly drizzle in the rest of the sugar.
- Add a third of the batter into the beaten egg whites and fold.
- Once incorporated, add the rest of the egg whites and carefully fold. (My mum used an electric beater on low to combine)
- 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.
- Bake in the oven for 30-35mins.