Tres Leches

A few years ago, while on vacation in Montauk, I wrote a blog post comparing the various offerings of New England Clam Chowder at the restaurants we went to at the eastern end of Long Island. (Click here for that review). A few months before that, I posted about the best Lobster Roll I’d eaten. (Click here for that post). Today, while having an impromptu lunch date with my wife, I decided that I’m going to keep track of the best Tres Leches (Milk Cake; a sponge cake immersed in sweetened milk) I can find. The reason: We had lunch at a Peruvian spot in Union, New Jersey for the first time (Don Alex Restaurant) and among the available postres there was Tres Leches. (I’ll do a review of our Don Alex visit soon but, for those of you who can’t wait, go and enjoy. You won’t be disappointed. We had the Red Snapper, Roasted Half Chicken (which amazingly tasted like my mother’s fried chicken from my youth), Fried Yucca, Beans, Rice and Salad.)

My search for the best Tres Leches is going to be both difficult and easy depending on my level of commitment and when I want to declare my search over. You see, in the immediate area, as far as I know, there’s only Tres Leches at Cactus Charly, the Mexican spot in Maplewood, New Jersey and at Don Alex. I haven’t seen Tres Leches on the dessert menus of other/non-Latino area restaurants. There is  Colombian place, also in Union, called Gusto y Sabor, that might also have Tres Leches. So, I can either leave it at the two I’ve had or I can be adventurous and force myself to go out and about, venturing to Gusto y Sabor, visiting Newark’s Ironbound section, taking a short drive to Montclair where I know there’s a Mexican restaurant and a Colombian restaurant and, perhaps, including New York City in my quest.

Having never heard of Tres Leches (a demerit for a self-professed foodie) until I was offered it at Cactus Charly, I found my ignorance of it to be a little odd and concerning considering I’ve enjoyed Spanish food since I was a kid and I’m Filipino and much of our cuisine is influenced by Spanish cuisine. After all, The Philippines was a colony of Spain for three hundred years and we were colonized by Spain en route from Mexico. So, one would think that with so many South American and Latin American countries having been colonies of or influenced by Spain – especially Mexico – that Tres Leches might be a Spanish dessert and that it would’ve found its way to The Philippines. Not so. It has Latin and South American origins and it’s also popular in The Caribbean. The idea of soaked cake, however, likely comes from Medieval Europe and there is even a version of Tres Leches in Turkey called Trilece. So, it turns out, that it makes perfect sense for me never to have heard of or tasted Tres Leches until I moved to the United States, where I have more exposure to Mexican and other South and Latin American fare.

What I like about Tres Leches is its general lightness without lacking flavour and character. It doesn’t sit in your stomach like a lump of coal the way a cheesecake or overly dense chocolate or white cake with icing do. Additionally, as light as it is, the sponge cake in Tres Leches isn’t excessively airy and unfulfilling. For me, when you eat a slice of cake, you want to know that you ate a slice of cake. A too airy sponge cake almost has the same ghostlike qualities as a spoon of Cool Whip and Cool Whip by itself is a complete waste of a culinary experience. Some would say that of Cool Whip, period.

So, take this post as a preview of what’s to come; a teaser to your palate, if you will. I could review the two Tres Leches I’ve had but I’ll wait to post until I have, say, four or five to report on. A review of my wife’s and my experience at Don Alex will be posted soon as well. In the meantime, enjoy your culinary experiences and share any new recipes you try.

Thanks for stopping by.

Advertisements

Boracay Food Tour

Boracay Food Tour

This wasn’t realty a food tour. By that I mean, there weren’t specific restaurants I’d planned on going to. Instead, this is a report on what I did eat during my brief but utterly enjoyable visit to the Filipino resort island. This was my third time going there and I knew, after the last two visits, that reporting on the food available was a must. So, here goes. And, if you go there, report back on your own experiences.

Day One:

We caught the first flight out of Manila to Caticlan and were at the hotel, Discovery Shores – Boracay, and in our room by about 7:30am. That, in and of itself, was a surprising treat since check-in is usually at 2:00pm. Upon arriving at the hotel–we took a plane from Manila to Caticlan, shuttle from Caticlan airport to the boat dock, boat to another part of the island, shuttle to the hotel–we were presented with fresh Ginger-Dalandan juice. It was the summer in The Philippines (March, April and May are the summer months there) when we went and the country was experiencing a heat wave to boot. My last two visits to Boracay were in July 2007 and 2003 and it wasn’t as hot.

After settling in, which included changing into beachwear, we decided to have breakfast at the hotel’s daily breakfast buffet. It comes with the hotel reservation but, being that we weren’t officially checked-in, we had to pay for this meal. But it was completely worth it. At approximately 1,700 Philippine Pesos (PHP) for three people (US$1 = PHP 45.80), we were able to sample fresh tropical fruits and fresh tropical fruit juices, continental fare, Filipino breakfast and other dishes. The special juice of the day was Lychee-Watermelon. In urns at the centre table were fresh guava juice, fresh mango juice, fresh pineapple juice and chilled-pressed apple juice. Among the fresh fruit offerings were Filipino mango, papaya, watermelon, pineapple and cantaloupe.

Of the hot items, there were plain rice, vegetable fried rice, tocino (Filipino cured pork), German cheese sausage, fried Bangus, yellow Adobo made with turmeric, pancit bihon (a kind of pork and veggies lo mein but made with vermicelli noodles), an egg station, a station with French toast, pancakes and waffles, and a station that had hash browns, which were perfectly browned on the outside and tender on the inside. They looked more like larger and flatter tater tots that the hash browns I get at my local diner or the oval-shaped variety served at McDonald’s. Regardless, they were good. On either side of the dish of hash browns were plates of bacon. One side was crispy and the other was soft. This offer of different varieties of bacon is something I’ve never seen before. Bacon is usually cooked somewhere in the middle, leaning more towards crispy than soft. Unless you specify with the waiter or waitress how you like it, the chef or cook will prepare bacon according to his or her tastes which, like I said, tends to lean on the crispier side; at least in from my experiences. This option of being able to choose from soft or crispy was a nice surprise since my son and I like soft bacon and my wife likes crispy.

In addition to the juice bar, there was a milk bar. Carafes of whole milk and chocolate milk were available which, again, I found unusual but thoughtful. From breakfast buffets I’ve had in the US, there might be bottles or cartons of whole milk, skim milk, 2% fat milk and, nowadays, some kind of soy, rice or almond milk available for both drinking and using with cereal. Here, these carafes were purely for drinking. There was another cereal station with pitchers of milk for pouring over whatever cereal you might choose. While we’re on the subject of milk, when we got our coffee–nice, full-bodied Filipino Barako coffee–we were given a small pitcher of warm milk. That’s another thing that doesn’t happen often, if ever. Warm milk. I don’t mind it when it’s cold or cool. My wife, however, she was overjoyed since the milk didn’t cool her coffee down too quickly.

IMG_0216

Breakfast buffet at Disovery Shores. Check out the small carafe of warm milk.

After breakfast, we walked along the beach to d’Mall, Boracay’s shopping centre and kick around spot. There are vendors galore selling local crafts, tourist tank tops and t-shirts, double-locking plastic pouches for your smart phones, selfie sticks, postcards, etc. What we came across, however, and took full advantage of was a licensed outdoor massage parlour. In previous trips to Boracay, we stayed at a hotel that didn’t have its own spa services so the massage therapists were allowed to come onto the hotel’s beach front and give you a massage (half hour, full hour, longer, foot spa, head massage) while you sat or laid down on the lounge chair. Discovery Shores, however, has its own spa services so to enjoy Boracay’s signature beach massage, we had to go to look for them. And we found them.

IMG_0149

Chilling after his first professional massage

All three of us got massages and it was my son’s first time getting a professional full hour massage and he loved it. And he’s only eight. He’s truly a de Leon-Bas and I think we’ve spoilt him. We went back the next day and got another massage and why not? I’m not turning down excellent service at dirt-cheap prices. Since I’m a bigger guy and needed the stronger masseuse, my massage was the most expensive at PhP550 for an hour. That’s about US$13. US$13!!! Beat that. My wife and son were in PhP300 range. Where in the US can you get a quality, professional massage for US$13 or less?

Anyway, back to the food report.

That night, we had an early dinner at the restaurant at Friday’s, the hotel next door to ours. My son enjoyed an order of sliders. Nothing special there except they had that unique Filipino burger taste. The burgers were made of fresh ground meat but there’s something in the seasoning that makes it stand out and, frustratingly, I cannot work it out. It might be that there’s Knorr seasoning massaged into the meat. It might be that there’s some other ingredient added–perhaps pork–or maybe the unique taste comes from the burger’s overall simplicity of just meat with a touch of salt and garlic, made into patties and there you have it. And, the Filipino sweetness isn’t acquired simply by adding sugar. As far as the actual taste goes, a Filipino burger is sweet and salty at the same time, but subtle in both tastes, with every bite and Friday’s did not disappoint. My wife ordered a personal Seafood Pizza, which was absolutely delicious topped with fresh fish and shellfish, including scallops, shrimp, clams, mussels and crab. It was on a thin crust with a sauce that tasted more like a cross between marinara and vodka sauces as opposed to a regular red pizza sauce. This was a difference I liked compared to other seafood pizzas that only use a red sauce.

IMG_2793

Seafood Pizza from Friday’s

I ordered the Spaghetti Carbonara, a dish I absolutely love but is hard to find here in New Jersey. PapaRazzi, of The Back Bay group, used to make it but the franchise stopped doing so several years ago. My father used to make it once in a while when he and my mother lived in New Jersey but I can’t have his since they’re back in The Philippines. (Incidentally, I did get to enjoy my mother’s Carbonara when my wife, son and I stayed with them for a few days on this same vacation.) What’s really interesting is that Spaghetti Carbonara appears to be popular and readily available in The Philippines. Friday’s Carbonara was balanced nicely with the sweet-saltiness of the cream and the smokiness of the bacon. It was delicious and a touch oily but not to the point where the dish is ruined. I would order it again but I was glad it was served with some freshly made breadsticks to sop up the sauce.

Later, before turning in, and as we enjoyed the sunset at our hotel’s beach front, my wife and I had a cocktail from our hotel’s bar. I enjoyed a blended Pina Colada, which had enough alcohol to remind me it’s an alcoholic beverage and not to down it like it was a tropical milkshake. It was also ‘coconutty’ sweet, which did a good job of cutting the alcohol without suppressing it. I’ve had Pina Coladas at other places that are too heavy on the rum, and sometimes too light, that they’re not enjoyable. Additionally, neither the pineapple nor coconut overpowered the other. It was blended well and if I hadn’t still been jetlagged from my trip from New Jersey, having only arrived in Manila three days earlier, and dehydrated from the scorching sun and afraid of zoning out, I would have ordered a second one. My wife had a Mojito of which she said it was the best she’s ever had.

IMG_0263

Boracay sunset

IMG_0208

Sunset Pina Colada

Back in the room, with our beds turned down while we were out, a saucer with three two-inch squares of Ube Maja (coconut rice pudding flavoured with purple yam) sat on the little reading/bedside table. The addition of ube gave the maja an interesting taste, tempering the usual overpowering sweetness. The combination of ube and coconut rice pudding was reminiscent of a green tea flavor you get with green tea ice cream or green tea mochi. Discovery Shores’ chef and the hotel management are far classier than I am because, with the closeness in taste to green tea, I might have named this dessert Ube Matcha or Matcha Maja. Whatever you want to call it, it was a nice end to the day.

IMG_0279

                                                                                              Ube Maja

Day Two:

 The second day began much like the first–breakfast buffet with fresh fruits and juices, hot food stations, pancakes and eggs stations and so on. The day’s juice special was a Ginger-Dalandan.

IMG_0218

Fresh guava juice (front) and Ginger-Dalandan juice (rear)

The standouts of the day, however, were our lunch and early (first) dinner. On day one of our Boracay vacation, we went Sea Do-ing. That’s an entire blog post in and of itself so I’ll spare you the details but after getting back to the hotel we arranged with the same guide to go snorkeling the next day–today. So, after breakfast, we met up with our guide, hopped on the banka (mostly motorised now but sometimes still powered by sail, this is a Filipino style mini-ferry boat) and motored out to Crocodile Island.

IMG_0228

On the banka about to head out to Crocodile Island

We went snorkeling in July 2007 and it wasn’t that good of an experience for me. The currents weren’t violent but June, July and August are the stormy months in The Philippines so the current’s pull is faster than in April. As a result of that experience, I was apprehensive about going this time–especially with my son­–but I was pleasantly surprised to find the currents were mild and we were able to enjoy a good two hours seeing all sorts of cool marine life. We even saw a Dory and a Nemo! Naturally, swimming around in salt water, we got thirsty and, as industrious as Filipinos are, there were two men on small rowboats carrying fresh young coconut.

IMG_0309

One of the buko vendors

Buko! We bought two of them, one for my wife and I and for our son to try and one for our guide and the driver of the boat. (We were on a banka and not a ship. Is he the captain or the helmsman?)

IMG_0179

Buko

Anyway, there is nothing like fresh anything so having the fresh buko water and being able to get at some of the soft, gelatinous coconut meat inside was the best and most delicious treat and recovery nutrition I could’ve had.

IMG_0180

                                                                                                                         Rehydrating with fresh coconut water

IMG_0183

My son trying buko for the first time and my wife eating the coconut meat

After snorkeling, we ventured to Puka Beach, named for its sand that is made up of naturally crushed and washed up puka shells mixing in with the natural white sand of the island. This was my third time having lunch at Puka Beach. The first two times we went to a no frills spot a little inland of the beach. This time, the eatery was just at the inland end of the beach in a nicely constructed open area with a thatched straw roof, long tables and benches and sand beneath our feet. To round out the ambience, there was the cutest askal (short for asong kalye which means ‘street dog’ although, in this case, it might be more accurate to call it a ‘beach dog’).

IMG_0217

Askal 

What we ate for lunch was, without question, the best meal I had on this trip to Boracay. And, again, the key word is ‘fresh.’ We had garlic-cooked crab, a dish of Inihaw na Baboy (grilled pork), Inihaw na Pusit (grilled squid), Sinangag (white rice either lightly friend with chopped browned garlic or steamed rice with the chopped browned garlic sprinkled on top) and plain rice for my son. The Inihaw na Baboy was good but it’s a Filipino staple so, unless it’s totally charred or the cook doesn’t know what he or she is doing at all, it’s not going to be bad. The crab, however, was something else. It came with a sweetish, yellow glaze and with each bite you could taste the garlic and the butter it was cooked in. Moreover, upon cracking open the shell, there was an abundance of meat for the size of the crab and there was also an abundance of the delicious aligi (crab fat, which is actually the crab eggs).

With each bite, the crab melted in my mouth and I was tempted to order a second one. The pusit came out perfectly as well. It wasn’t rubbery or slimy the way overcooked or undercooked squid, respectively, turns out. The pusit we got gave off its natural flavour with each bite, without being fishy, and combined nicely with the sinangag, crab and pork. In fact, the two inihaw dishes were almost like a Filipino surf-and-turf that, coupled with the rice and, perhaps, the addition of a vegetable would’ve made a perfect meal. To accompany the meal, my wife and I each enjoyed a bottle of San Miguel Light and our son had his first taste of Royal Tru orange soda.

As we were enjoying our meal, another Filipino family arrived. One of the family members was carrying a metal bucket and, as they walked in and secured a table, the matriarch of the group bantered back-and-forth with one of the employees of the eatery in Tagalog. They discussed how to prepare their meal and negotiated a price for doing so since they’d come with their own ingredients. With each sentence, the employee pulled a fish out of the woman’s bucket. Each one looked meatier than the one before it but what really stood out for were the colours. The first one had blue and black and yellow stripes on a silvery grey body. The second fish was, I think, a red snapper but it was the fattest, brightest and most delicious looking snapper I’ve ever seen.

Later that day, after returning to the hotel and enjoying some time in the pool and on the beach, we took the hotel shuttle to d’Mall and had a late afternoon massage.

From there we made pasyal. This is a Tagalog word for ‘stroll’ but it connotes more than simply going for a walk. It has a cultural meaning to it. Yes, you’re literally going for a walk but it’s also social time during which you talk and catch up with the friends and family you’re with. You may or may not actually be heading for a particular boutique or eatery but you will, invariably, enjoy some window shopping and browsing. You may even try clothes on. On your walk, you may be trying to decide where you’ll have merienda (mid-afternoon snack). At the end of your pasyal, you may not have made it to that boutique and you may have decided to snack at home because, like I said, it’s bot the actually walking or the destination that’s important. Instead, it’s the catching up and the being together with your family and friends that takes precedence.

On our pasyal, renewed from our massages and our considering that our early lunch was super early, we got hungry and stopped into another fresh fish joint for a late merienda/early dinner. The restaurant is called Paradiso Grill and it can be found in Station Two.

My wife ordered Grilled Scallops, which turned out to be a total invasion of my taste buds. Served in a half shell, it was grilled with garlic and served with the scallop roe. This was definitely unusual and something I’d never had before. Add to that, the scallops were rather large (I forget if that means they’re ocean scallops or bay scallops) which made for a hearty mouthful with each bite.

The scallops were perfectly cooked with a little crust to the exterior but completely creamy inside. The roe melted in my mouth and tasted like a cheese fondue made from Port Salut or Brie infused with red pepperor some other sweet colourful inredient. For this dish alone, I will return to Paradiso Grill on my next trip to Boracay.

Even though it’s a Filipino staple and hard to ruin, I decided to order Paradiso Grill’s version of Pork Barbeque.

IMG_0242

Filipino Pork BBQ

It was okay–not outstanding or unique–but still tasty. My son was in the mood for something more filling and non-Filipino so he ordered their Spaghetti Bolognese. In true Filipino culinary fashion, it had a unique sweetness to it. It was like the sweet spaghetti of my youth but, again, nothing to go bonkers over. It was more than edible and I would order it again myself if I were in the mood for that taste but it’s not something I would search out at Paradiso Grill. Also, in true Filipino fashion, my wife and I complimented our scallops and pork with sinangag.

Unusual, at least in my experience, is to find New England Clam Chowder on the menu in The Philippines. For the first time ever, I found it on the menu at Paradiso Grill and, as a fan of New England Clam Chowder (check out my review of the NECCs at Montauk; click here) I had to order a bowl. It wasn’t like the NECC one would find in the US. It was less creamy but starchier. It wasn’t starchy to the point of being pasty but it lacked the smoothness that cream or milk offers. The best bites were the ones with a clam in it. Without it, there wasn’t much flavour. The soup included largely chopped carrots and potatoes and diced onions. The clams were served in their shells, which is something I’ve seen before but not something you see all the time. Overall, the soup was good enough but there was no spark. Unfortunately, it’s not something I would order again.

For drinks, my son had an orange Mirinda, which is originally a Spanish brand of soft drink that has lingered in The Philippine. (Paradiso Grill wasn’t serving Royal Tru Orange.)

IMG_0238

Mango Shake

 

My wife had a Mango Shake, which was outstanding. It wasn’t as thick as a milkshake so it wasn’t heavy after consuming it and what they put in it (ice, milk, whatever) didn’t make the shake candyish or take away from the freshness of the mango–and if you’ve had a Filipino mango you know how unique and delicious it is. The closest mango I’ve had outside of Asian to the Filipino mango is the yellow Mexican Ataulfo. For me, I had a Frozen Iced Tea. It came out with a frothy head and tasted like it was sweetened with some kind of honey and had the consistency of a thin slushy. To complete the drink, it wasn’t accented with lemon. It was accented with kalamansi! It was truly one of the most unique iced teas than I’ve ever had and, without doubt, one of the most delicious as well.

Later that night, as I wrote in the hotel room and my wife and son hung out on the beach, I got a little hungry and I decided to order our hotel’s Spaghetti Carbonara. I might have mentioned it earlier in this post but Carbonara is one of my favourite dishes–much like New England Clam Chowder is one of my favourite soups and Monte Cristo is one of my favourite sandwhiches–so I might have to dedicate a separate blog to the Carbonara dishes I come across.

IMG_0280

Spaghetti Carbonara from Discovery Shores

The Spaghetti Carbonara from Discover Shores’ kitchen was tasty, creamy and had a nice touch of smokiness much like Friday’s. It was, as can be expected, a little heavy but not all carbonara dishes I’ve eaten have left me with that ‘brick in your stomach feel.’ This one, while yummy–yes, formal culinary terms are used here)–could easily be shared by two or three people. One thing that made it different and, in a way, better than Friday’s was that it was less oily.

Like the night before, the turn down service left us some sweet samples to enjoy. Instead of Ube Maja, this night we were treated to Chocolate Biko (coconut glutinous rice cake). Regular biko looks like chocolate anyway, since it’s sweetend with brown sugar, so when I bit into my piece I was expecting to taste regular biko. I was surprised when I discovered this was chocolate-infused. It was tasty and I enjoyed my piece but I can’t honestly say if I liked it or not. As a combination, it was good but I think I was expecting and anticipating the regular biko taste, especially since I hadn’t had biko of any kind in years.

Day Three:

On our final day of our Boracay holiday, we had another breakfast buffet at our hotel. The offerings were very much the same as days one and two but this time they had individually wrapped squares of Anchor butter. This is a brand of butter we used to buy when I was growing up in Hong Kong so I definitely got a couple of squares to eat with the freshly baked pandesal (Filipino bread rolls).

Also new this time around, was the inclusion of slices of Yellow Watermelon at the fruit station.

IMG_2876_4

Yellow Watermelon

I’d never tasted it before and I was intrigued to see what it was like. Well, for those of you who haven’t tasted yellow watermelon, it tastes exactly the same as red watermelon–sweet, juicy and refreshing.

Our flight back to Manila wasn’t until 4pm, the last flight out of Catilcan, and the hotel let us do a late check out so we were able to enjoy some more beach and pool time before having to pack up. We also had a final lunch at our hotel’s restaurant. We weren’t super hungry so my wife and I shared an order of Lechon Kawali (deep friend pork sliced into cubes), served with suka (vinegar) with chopped bits of red and green silis (Filipino chili), and Bistek (strips of beefsteak marinated in soy sauce and kalamansi juice).

 

IMG_0492

Busted from Discovery Shores

IMG_0493

Lechon Kawali

Lechon Kawali is another Filipino standard that’s difficult to do badly and, as expected, the variation at Discovery Shores was delicious. What made this one stand out from others I’ve had were the large cloves of roasted garlic that were served on the plate with it. Oh my! What a treat! Place a piece of garlic on the pork, smear it over the meat and eat it with a spoonful of sinangag. Perfection. The Bistek was tasty as well managing a good balance between the saltiness of the toyo (soy sauce) and the tart of the kalamansi. It also came with large pieces of roasted garlic.

IMG_0494

                                                                             Garlic Rice

 

 

 

IMG_0498

Large delicious piece of roasted garlic that is served with the Lechon Kawali

On our way out, one of the waiters who served us on various occasions throughout our stay, gifted us with a box of Discovery Shores’ homemade chocolate chip cookies, handing it to my son. Such is the generosity of the Filipino.

This was a fantastic, albeit short, vacation to Boracay for so many reasons, not least of which was the food. If any of this blog post inspires you to try something when you’re at Boracay, let me know. It might even inspire you to give Filipino food a shot. I hope it does. And, if you discover anything new and tasty, share that as well.

Thanks for stopping by and happy eats!

My ratings:

Discovery Shores restaurant – 2 bites

Puka Beach eatery – 2 bites

Paradiso Grill – 1 and ½ bites

Friday’s restaurant – 1 and ½ bites

 

0 bites = Don’t bother. I suffered for you.

1/2 bite = I enjoyed it enough – I had to eat something, after all – but I wouldn’t recommend it.

1 bite = Good. I’d have it again but I probably wouldn’t go out of my way to get it.

1 1/2 bites = Very good/super tasty. I’m definitely going back and I’m bringing friends. If I weren’t married, it’s somewhere I’d take a first date to. That’s how good it is.

2 bites = Unique, I’ve never had (and probably won’t ever have) better than this, this is what I want if I were going to be executed and I could have whatever I wanted for my last meal, Epicurean Orgasm!

Apple Prumble

IMG_5889

Ingredients

2 9-inch pie crusts (one for the base and one for the top). You can use a thawed frozen store-bought (which I do) or you can make your own. Here’s one from The Food Network.

For The Pie Filling

3 medium Rome apples; peeled, cored and sliced into 1/4 inch strips

1 stick of butter (1/4 lb)

1 cup of sugar

1/2 cup of ground cinnamon

For The Crumble

1 stick of butter (1/4 lb)

1/2 cup of sugar

1 cup flour

Method

  1. In a skillet, melt the butter and sugar for the pie filling.
  2. Mix in the cinnamon.
  3. Add the apple slices and cook on low heat until the apple slices become tender but not mushy.
  4. In a large bowl, combine the butter, flour and sugar until they clump, using either an electric mixer or mash up the ingredients with hour hands. Do not let this come together in a ball of dough.
  5. With a slotted spoon, remove the apple slices from the skillet and lay them on wax paper. Make sure the apple slices are not soaked and dripping with the cinnamon-butter-sugar mixture.
  6. In your pie dish, lay down the base crust. Cover the pie crust with a layer of the crumble. Then put down a layer of the apple slices. Repeat this two more times.
  7. On top of the final layer of apple slices, put down a final layer of crumble then put the the top crust.
  8. Bake the pie for about 45 minutes at 350 degrees F/177 degrees C or until the crust is lightly browned and a toothpick comes out clean from the centre of the pie.
  9. Let the pie cool for about an hour.
  10. Serve warm with a scoop of vanilla ice-cream

IMG_5893

Lamb and Beef Curry

IMG_5892

Ingredients

IMG_5888

3lbs of cubed stewing meat (combo lamb and beef)

3 Tbsp curry powder (You can choose whichever kind you want depending on the taste and appearance you want to achieve. There are differences in taste, heat and colour. I tend to prefer a mild to medium hot yellow type.)

1 Tbsp ground cumin

2 medium diced tomatoes

1 medium-large onion, diced

3 medium potatoes, peeled and chopped into 1-inch dice

Chopped ginger, approximately a 2-inc by 1-inch piece before peeling

1 Tbsp salt

2 Cinnamon Sticks

2 Bay Leaves

Water, as needed

1 tub (approximately 7oz) of plain yoghurt or 1 cup of coconut milk

1-2 Tbsp oil

Method

  1. Heat the oil in a deep dish pot over medium heat.
  2. Put the bay leaves and the cinnamon sticks in the oil. When the bay leaves begin to brown and the cinnamon sticks unroll, add the tomatoes and onion.
  3. Continue to cook and mix the tomatoes and onion until there start to become a touch mushy. Do not let them become a paste, however.
  4. Add the meat into the pot and mix it with the tomatoes and onion.
  5. Mix in the curry powder, cumin, salt and ginger.
  6. Add water so it covers the meat and stir. Continue to cook over medium heat until the meat becomes tender. If the water runs out, you will need to add more but you don’t want to dilute the flavour. If that does happens, carefully add more curry powder, cumin, ginger or salt as needed.
  7. Add the potatoes. Continue to cook for another 10-15 minutes or until the potatoes begin to soften.
  8. Stir in the yoghurt or coconut milk and let the dish simmer for another 5- 10 minutes.
  9. Serve over rice or eat it with naan (Indian oven-baked flatbread). You can also serve it with Mango Chutney and/or Raita (a cold yoghurt condiment often made with cucumbers).

 

Singapore Chicken Rice (Just The Rice)

Ingredients

4 cups of uncooked Jasmine Rice
Chicken stock; enough to cover the rice
1 Tablespoon finely chopped ginger
1 Tablespoon sesame oil

Method

1. Put the rice into your pot or rice cooker. Wash and rinse it as you usually would.

 
2. Add the ginger and sesame oil into the wet rice and mix well. You can use whatever technique and/or utensil yo like but I like to massage the ginger and oil into the rice. Make sure the rice is spread out evenly and flat on the top so it cooks evenly.

3. Add the chicken stock. Make sure it covers the rice entirely so that there is about an 1 – 1 1/4 inches from the surface of the chicken stock to the top of rice. You can use your middle finger to measure the distance, which should be just a little deeper than the first knuckle.

4. Cook the rice as you normally would (boiled cover until the liquid is almost gone then cook with the lid slightly off the pot or until your rice cooker pops or dings).

5. Serve with your favourite meat, fish or vegetable.

Recipes

WAAAAHHH!!!

It’s been a busy few days in the kitchen lately. Last night I made a combo Beef/Lamb Curry. This morning, I made a batch of Singapore Chicken Rice (just the rice) and afternoon I made an Apple Primble (my version of a hybrid Apple Pie/Apple Crumble). I’m not yet settled on the name, although I do like the quirkiness of ‘primble.’ My wife, however, suggests I call it an Apple Crumble Pie.

Anyway, the recipes for all three…and more…will be up soon. In the meantime, for those of you who are celebrating on Sunday, Happy Easter!