Ube Jam (High School Notes)

Description:
Hey, I found my old high school notebook containing recipes for our "cooking" lessons in Practical Arts. Probably why the recipes are simple and direct enough for giggly high-schoolers to do *grin*

One of my favorites is of course...ube jam!

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Ingredients:
4 c boiled ground and mashed ube (purple yams)
3 c sugar
4 c evaporated milk

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Notes:
If you use the lusciously-purple ube from Bohol which we know as "kinampay", its even more scrumptious than the usual - this was how I did my first batch in high school and we all loved it!

For snacktime, we got several hot pan de sals, cut them in half, spread butter on one side and watched it melt, and the ube jam on the other side then closed the sides together and.......yuhmmmm......


Directions:
Combine all the above ingredients in an aluminum saucepan and cook over a low flame.

Cook until the mixture forms a soft ball in cold water which loses its shape when removed from the water.

Remove from the fire and place immediately into hot, sterilized jars prepared beforehand.

Seal at once and store in a cool, dry place.


Picture from Market Man's (Market Manila) blog on ube shows the delicious purple ube from Bohol when he scraped the skin off

Atis Ice Cream

Description:
Taken from Celebrations: A Culinary Feast from the Roces-Reyes Table, edited by Delgado, et. al (Anvil Publishing, Inc. 2010).


"Atis Ice Cream is such a luxury. There's nothing like nonstop spoonfuls of pure atis frozen in creamy carabao's milk ice cream. This is my grandmother's recipe, and in the old days, when they didn't have electric ice cream makers, they would freeze the atis ice cream mix in a metal can and give it a stir every few hours to break up the ice crystals."

Ingredients:
1 cup sugar
1/2 c water
2 kg ripe atis (sugar apple), the seeds are removed
(we are using the creamy pulp of the atis)
4 cup carabao's milk


Directions:
Combine the sugar and water in a small saucepan and bring to a boil, stirring until the sugar is completely dissolved.

In a large bowl, mix the cooled syrup, atis pulp, and carabao's milk. Transfer to an ice cream machine and follow the manufacturer's instructions.

Alternatively, pour the mixture into ice trays or shallow pans and freeze. After a few hours, scrape the ice that begun to form and return to the freezer. Repeat a few more times until a thick sherbet-like consistency is reached.

Binangkal (Sweet Sesame Doughnut)

Description:
I remember eating this Cebuano/Bisaya doughnut (or maybe it can be called fried bread?) whenever I visited my maternal grandma's home, about 50 kilometers south of Cebu City, Philippines.



I asked a favorite foodie and adopted mom of mine in Multiply - Mommy Loy - for permission to repost as I want to be able to access it if I make some in the future.

Thanks to Mommy Loy for sharing the recipe which I copied from her link, please click here to view it.

....and I also want to thank Chelo for starting the binangkal ball rolling on this...

Ingredients:
2 1/2 c. flour
1/4 tsp salt
1/2 tsp baking soda
2 tsp baking powder
3/4 c. brown sugar (some people swear Muscovado sugar is the best!)
2/3 c. water
2 tbsp oil
Sesame seeds

Directions:
1. Sift together dry ingredients.
2. Mix brown sugar, water and oil then add to the flour mixture.
3. Mix until its well-blended.
4. With a teaspoon, take small bits of batter (it depends on how big you want it to be), then roll in the sesame seeds.
5. Fry in deep hot fat until its golden-brown.

Kanin Club: "Filipino favorites with extra flair!"

Rating:	★★★★
Category:	Restaurants
Cuisine:	Other
Location:	Ayala Triangle Gardens, Makati City, Philippines

CENTRAL BUSINESS DISTRICT, MAKATI CITY, Philippines, 13 December 2010 - My tagline says it all!

*goes back to eating*


But seriously, what is there left to say when usually I can wax verbose and almost write a novel about details and my experience when eating at a particular establishment?
Let the action above speak for itself! *grin*

I was late for the dinner, and was supremely relieved when KC (Kanin Club) expert Leila already ordered for the three hungry girls with her that night. Girls who were never far from their food-trip-mode-mindset-thinking.

We had the following familiar-sounding Filipino viands. The pictures in the comments below will show the descriptions as these regular fare were prepared and served with innovative twists.

Itsi-Bitsi
Seafood Kare-kare
Crispy Dinuguan
6 cups of rice (shared by all of us)
Turon KC

I can't blame it on hunger, because even my tongue lashes out fiercely if it is grumpy about the "templa" (how its seasoned). However, I could be seen ecstatically chewing and savoring the viands as if I hadn't had dinner the whole week.
(Well, to be honest, I didn't have have a meal since 11 a.m. that day but even so, the dishes were tempting enough to be eaten even if it meant being off Santa Claus' gift-list).

Due to the season and its soft opening stage, service was a bit slower than what we had wanted it to be.

But the scrumptious dishes and the cheerful servers who were eager to please and appease more than made up for the little bumps on Kanin Club's road to giving other Filipino restaurants a run for their pesos. We have Leila to thank for the service part I think *grins*

Definitely a must if you are ever in the nostalgic mood for good ole Filipino food cooked as if there were no tomorrow :-)