These are going to be on my Christmas brunch menu – and maybe every brunch menu after that! These cinnamon buns are pillow soft and irresistibly buttery with just the right amount of sweet, cinnamon goodness. The bread is easy to make, and is the base of quite a few of my favourite bun recipes. Continue reading
Kare Kare is a distinctly Filipino stew that is flavoured and thickened with peanuts. Pronounced “ka-reh ka-reh”, it is thought to have its roots in south east Asian curries. Its combination of flavour and texture is deliciously unusual to the North American palate. I developed this recipe because I needed a way to make this stew with commonly available ingredients. I believe it’s true to the original taste, with a few simplifications for time’s sake (e.g., I decided to use peanut butter rather than a combination of ground peanuts and rice, as well as achuete powder instead of squeezing out annatto seeds in water). Also, I’m not usually a fan of slow cookers, but I didn’t have time to stand over a pot of simmering stew for a few hours. So voila! Here is a version of Kare Kare that can be mostly made in a slow cooker and then finished off on the stove. Enjoy with rice and bagoong (fermented shrimp paste) on the side! Continue reading
Here is the how-to video for this recipe.
So, I’m on an ice cream cake kick. My son doesn’t like sponge cakes, so for his second birthday, I decided that I wanted to get him a cars-themed ice cream cake instead. I started researching custom cakes from the major ice cream shops (*cough* DQ *cough*), and found it quite expensive – they start at $36.99 without customization. So, I decided to make one myself. It turned out great! And not only is it half the price, it is possible to invent as many variations as you want (I’ve made two different ones already…and I’ll be making another next week!). We bought a toy car and set it on top of the cake – he loved it! (I only wished I’d remembered to take a picture of the cake after it was cut – the layers turned out really well.) This recipe is very easy, but it takes some time to freeze between steps – make sure you give yourself 4 hours or so! Continue reading
Filipino BBQ is delicious – and as a recipe its simplicity is amazing. And I’m sure there are as many recipes for the marinade as there are people who love it. Most of the time, pork cubes are marinated in a combination of garlic, ketchup, soy sauce and vinegar (with the occasional secret ingredient of sprite or 7up to tenderize the meat). Then they are skewered and grilled over charcoal. But I don’t want to limit this delicious taste to just pork, so I tried it with chicken – and it was a hit! Personally, I like a thick BBQ sauce. I’m sure it would go well as a basting sauce for other meats or vegetables as well. Continue reading