Fresh Pan De Sal Because I Can

There's nothing like fresh 'hot pan de sal'.

It might mean waking up an hour earlier on a Saturday morning but it certainly is very rewarding.




For the recipe, search for 'Dexter's Pan de Sal' on my blog.

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Regional Flavours 2013

BlogPress works!

The quality of the photo is sacrificed from time to time but it works!

Went the Regional Flavours event at Southbank on the weekend where I had to the opportunity to see face to face, Adam Liaw, MasterChef Australia's season 2 winner.

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Instagram & Blogspot TOGETHER

This is a test post.

The photo above was taken using Instagram on my recent trip to Melbourne

I've downloaded a new app called BlogPress that promises seamless mobile blogging.

I've enjoyed using Instagram too much to the detriment of my blog. My hope, with this app, is to somehow join the two together and thereby update my blog on a more regular basis.

Let's see how we go...

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Goto Kind of Day

It’s a goto kind of day. By that I mean I’m indoors. Let me further qualify that. Apart from the occasional heavy lifting (move the washing machine on higher ground and keep it above water, for example) it’s the sort of day you’re stuck in the house. It’s an opportune time to get back into blogging. It’s nearly 10 months since my last post after all.

Queensland is experiencing another major summer storm right this very moment. It been raining non-stop for a week now. People are on the edge but hopeful the events of 2011 won’t be repeated.  We’re pretty blessed to be near the top of the hill but still a sudden surge of water causes our basement to flood.

Goto is the Tagalog word for tripe. It is also the street name for the Pinoy tripe congee (rice porridge with tripe). It’s perfect for a day like today...for me anyway.

I realise that not everyone is a fan of tripe. It’s probably safe to assume that there are lots more haters than lovers of this divisive ingredient. It’s synonymous to rubbish in the English language for a reason.

No matter how much you try tripe is tripe. It will never taste like chicken. But everybody loves chicken. To get around the dilemma of being the solo tripe lover in my household I make a chicken arroz caldo (chicken rice porridge) as a base for my goto. The goto then becomes more like a side dish/a topping/a condiment rather than being the main event....everybody happy.

The recipe below is basically how to make chicken congee and a side dish of tripe.

There are at least 3 types of tripe I’m aware of. There’s the ‘honeycomb’, the ‘towel’ and the ‘book’ descriptive of how they each look like. Be mindful of what you buy as it would determine how long you’re going to cook it for. I used the ‘towel’ for this dish. It’s meatier than the ‘book’ and texturally better than the ‘honeycomb’.

I highly recommend using a pressure cooker (for the tripe – to at least halve the cooking time) and a thick based pot (for the porridge – to avoid sticking to the bottom) for this dish.

I usually make my congee as basic as possible. I allow the diner to finish the dish by dressing it up to suit his/her taste. Apart from goto there are plenty of other additions to the Pinoy congee:

Tokwa’t baboy (deep fried tofu and pork)

Chicharon (deep fried pork rind)

Egg (hard boiled or soft boiled or even fresh)

Century egg

Spring onions

Coriander

Calamansi/lemon/lime

Cooked garlic in oil

Fish sauce

Soy sauce

White pepper/black pepper

Chillies

And a lot more…

The possibilities are limitless (almost).

Chicken Congee ala Beancounter

2 cups of jasmine rice

1 teaspoon salt

Slivers of ginger

2-3 cloves of garlic chopped

1 medium sized onion chopped

1 dozen chicken wingettes

Peanut oil

At least 6 cups of Chicken stock (more if you want thinner congee)

1. First wash the rice. Mix in the salt and about 1 tablespoon of oil after washing. Straing to get rid of excess water. From experience this helps in breaking down the rice quicker to reach my preferred consistency.

2. In a large stockpot with a thick base (this prevents the rice from sticking and burning quickly) heat up a bit of oil.

3. Sauté the ginger first then the garlic and then the onion.

4. Add the chicken and cook for about 3 minutes.

5. Add the rice and stir continuously for about 2 minutes. (If the base of your pot is not thick enough the rice will be sticking to the bottom like crazy. So invest in good pots and pans.)

6. Add half the stock. You’ll notice that as the rice cooks it will absorb the stock. You’ll need to keep adding more stock to achieve the consistency that you like. The rice will soon have enough and will start breaking down. I like my congee almost soup like not overcooked rice. There’s nothing worse than congee with still recognisable rice grains

7. Serve steaming hot with your preferred condiments and the goto of course!

Goto

500g tripe (towel/blanket)

Slivers of ginger

2-3 cloves of garlic chopped

1 medium sized onion chopped

Black pepper to taste

Fish sauce to taste

Peanut oil

Water

1. Heat up a bit of oil using a a pressure cooker.

2. Sauté the ginger first then the garlic and then the onion.

3. Add the tripe and cook for a couple of minutes. Add fish sauce and black pepper to taste.

4. Add just enough water to cover the tripe. Pressure cook for about half an hour.

5. Set aside while you finish off cooking the congee.

Instagram is Killing My Blog

 Who hasn’t heard of Instagram? Unless you’ve been hiding under a rock there was no escaping the news snippets about Instagram around a month or so ago. Even my 60+ year old mom, who’s social media participation is below average, is very much aware of Instagram.

 

For those not in the know Instagram is a free photo sharing application on the iPhone. In April 2012, it has also become available on the Android platform via Google Play. Think Facebook but limited to photos. Now, if you don’t know Facebook then you have a problem.

Instagram describes itself as ‘a fast, beautiful and fun way to share your photos with friends and family.’ Couldn’t argue that!  Fast, yes! It’s almost instantaneous! Beautiful and fun, a big yes! The app provides filters that transform ordinary looking photos to something that looks and feels (almost) spectacular. Easy sharing to family and friends, yes!  I’ve even extended my audience to include strangers. It also allows the user to simultaneously upload the photos on Facebook, Twitter and Tumblr.

Just last month Facebook acquired Instagram for a whopping $1 billion (that’s why they were in the news). The forward thinking company obviously see a lot of value in it. Not bad for an app that’s only been out for less than two years. Not bad at all. But wait, there’s more, it now boasts over 30 million registered users (and counting).

Despite the title, I do not harbour negative feelings toward Instagram, in fact, quite the opposite. I love it! I love it so much it is killing my blog. What do I mean by that? I have been using Instagram as a substitute to my blog. It has become the micro version of my regular blog. The attraction? Less words but big impact. In fact, I have a bigger following on Instagram than I do on this blog. Make that 8 times larger. But I enjoy blogging. This site won’t be going down anytime soon. 

To celebrate my birthday last week (I’m now edging ever closer to 40) I asked my wife  (Cherry of Cherry’s Cakes) to make me an Instagram cake.  She excelled herself once again as you can see! Especially made with love…for her craft…and for me. Thank you sweetheart! Best cake ever!

Pistachio Ice Cream Nostalgia

Summer is officially over. It may not seem so in Brisbane (where the average is still in the high 20’s) but elsewhere in Australia the temperatures have started falling. As I write this post it’s actually 1C in sunny Canberra (lucky them!).

If you’re from one of the southern states you might think it’s a tad late to be posting about ice cream. But luckily I live in the ‘smart state’ of Queensland where we get to enjoy this icy treat any time of the year. Yes, even in the middle of winter.

Anyways, my dear wife (Cherry of Cherry’s Cakes) gave me an ice cream maker for our 14th anniversary. I immediately put it to good use always with the intention of writing a post about it. Well, 5 months and several tubs of ice cream later nada post. Unless you follow me (@thebeancounter) on Instagram there was no way you’ll know of my recent ice cream exploits. More on Instagram in a future post…I promise.

A caveat before you continue reading, making your own ice cream can be much more expensive than buying straight off the supermarket freezer..and it is very addictive. Procuring the essential ingredients without the benefit of economies of scale can be costly. But knowing exactly what goes in your ice cream makes it absolutely worth it. And it is addictive because it’s easy. It doesn’t take a genius..really.

I’ve always wanted to make my own pistachio ice cream. Not just for the challenge but more so for the nostalgia this particular flavour brings. Back in the days before Super Malls the Quiapo district of Manila was the place to be. There I go to Coney Island Ice Cream (American name but apparently 100% Filipino) to get my fill of this curious green coloured treat. Those carefree days...when my biggest worry was getting more of the ice cream in my mouth and less on my clothes.

Apparently, to create the ‘best’ possible pistachio ice cream one must source a particular pistachio paste from Bronte, Italy. In this day and age of online shopping I did not see that as a hurdle. Anything can be delivered downunder…or so I thought. I'm not sure if it's Australia's ‘strict to the point of ridiculousness’ quarantine rules that caused this but I could not get Bronte pistachios anywhere near my brand spanking new ice cream maker.

The next best thing was to make my own paste... I couldn’t be bothered.

I ditched the 'best' idea and looked for a simpler recipe. I went back to Cusinart’s recipe booklet. What I found didn’t excite me but I gave it a go… And much to my surprise the result was pretty impressive. I made some slight modifications to simplify it further and make sure I do not waste my ingredients and this is what I’m sharing with you below. By the way, you need an ice cream machine that can hold 2 litres. Read and follow your machine's manual. If you have a smaller version please adjust the measurements accordingly.

Pistachio Ice Cream

1 cup full cream milk chilled

1 ¼ cup caster sugar

2 x 300ml Thickened Cream

1 x 300ml Double Cream

1 teaspoon vanilla extract

½ teaspoon almond extract

1 ½ cups roughly chopped pistachios

1. In a bowl, combine the milk and the caster sugar until the sugar is fully dissolved.

2. Stir in the thickened cream, the double cream, vanilla and almond extracts.

3. Turn the machine own; pour the mixture into the freezer bowl and let it mix until thickened, about 20-25 minutes. Add the chopped pistachios in the last 5 minutes of churning.

4. The ice cream will have a soft, creamy texture. If you prefer a firmer consistency transfer the ice cream to an air tight container and place in the freezer for at least 4 hours.

It's More Fun in the Philippines!

Don’t get me wrong. I absolutely love where I live. But when thinking of a tropical holiday there’s no other choice for me but the Philippines.

The Philippines has suffered from bad press for the longest time. I don’t care to detail them here. You can read about them everywhere else. As a consequence, the country did not appeal as a holiday destination. The number of tourist arrivals lagged behind that of other countries.

The Department of Tourism (@DOTPhilippines) of the Philippines launched a new campaign to entice tourists to travel to that part of the world. It’s about time! I think it’s imperative! It’s high time to tell the world, “It’s More Fun in the Philippines.”

According to the DOT’s Secretary Ramon Jimenez, Jr:

“Our strategy is simple: while other countries invite you to observe, Filipinos can promise a more heartfelt and interesting experience. Wherever you go, whatever you do in the country, it’s the Filipinos that will complete your vacation and will make your holiday unforgettable.”

I absolutely agree! There are good food and nice beaches all around the world but “It is More Fun in the Philippines” because of the people.

I like it.

I believe in it.

I am getting involved.

This new campaign is not without its detractors. ‘Copycat’ accusations are rife. The Swiss apparently used the same slogan back in 1951. Yup, 61 years ago!

And what’s with this misplaced nostalgia for the ‘WOW Philippines’ campaign? Did it actually succeed?

In support of this new initiative I’ve edited some of my travel photos to the Philippines. Here’s the first set of them.

Kawaii Faces - White Chocolate Mud Cake

I have not stopped cooking. Neither have I ceased taking photographs. It’s just that, apart from my wife’s cakes, I find nothing inspiring with my recent kitchen exploits. Due to my work commitments I actually have not been cooking anything new and exciting. They’re still tasty meals but nothing extraordinary.

So please forgive me as this is another cake post. But for your benefit I’ll include my wife’s White Chocolate Mud Cake recipe at the end. I cannot emphasise how scrumptious it is. Those who have tasted it can attest to that. I should start putting testimonials on her page (Cherry’s Cakes)…

One great thing about having kids is the fact that they keep me in touch with today’s pop culture. I might not like most of it (I’m already exhibiting signs of generation gap) but it is valuable to at least be aware of “what the kids are into.”

“Kawaii” is a Japanese word that literally translates to “cute.” It not only characterises Japanese pop culture but also their mainstream society as a whole. From clothing to cars, from entertainment to everyday kitchen items, even in people’s mannerisms ‘kawaii’ or cuteness features quite heavily. There is nothing in Japan that has not been infiltrated by ‘kawaii’.

While my son is very much into manga my girls, on the other hand, prefer all these ‘kawaii’ stuff. To be more specific, they have a thing for miniature versions of everyday food. I did not realise they are quite prolific on the internet. There are thousands of YouTube videos that you can watch on the subject.

So, When Eliana was asked what cake design she had in mind for her birthday the answer was pretty obvious. But with literally thousands (maybe even millions) to choose from the dilemma for us was, what sort of ‘kawaii” it was going to be. Hello Kitty has been done to death as with most ‘cute’ characters.

And then she showed us these ‘kawaii faces’. The faces represent various emotions a 9 year old girl would have gone through in her young life. They were perfect! There were at least 9 of them, just right for Eliana’s 9^th birthday.

As for the flavour of the cake it had to be Eliana’s favourite white chocolate. The mini cakes were also individually encased in white chocolate for added luxury and texture.

To add Eliana’s personal touch to her cake she made ‘kawaii’ food to complete the design. No need for us to for an apprentice. She’s got the drive and the passion to succeed her mom…

Among all my children you’re the one who has shown me how it is to have a child like faith. Thank you! I love you! Happy birthday!

As promised here’s the recipe.

White Chocolate Mud Cake

300g unsalted butter chopped

300g white chocolate

300g plain flour

150g self raising flour

400g caster sugar

3 eggs lightly beaten

1.5 teaspoons vanilla extract

270ml water

A pinch of salt

9 inch round tin

1. Preheat oven to 180C.
2. Grease and line the tin with baking paper.
3. Put the butter and the water in a pan over medium heat and stir until the butter has melted. Turn off the heat, then add the chocolate and stir until it has melted and is well mixed.
4. Sift the flours, the sugar, salt in a deep bowl and make a well in the centre.
5. Pour the chocolate mixture, egg and vanilla into the well then stir until well combined.
6. Pour into the cake tin. Bake for 1 hour and 40 minutes or until the cake is golden brown and a skewer comes out clean when poked into the middle of the cake.
7. Leave to cool completely in the tin.
8. Serve on its own, with fresh cream or white chocolate ganache.