Don't forget the rice!
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Yes, given out or thrown away our spanish dictionary long ago. besides there's no time to translate!
Meant to come back to this thread but been overtaken by all the rest before i could. there are some really nice rice, usually glutinous rice recipes we have here. i realize rice cakes in the west are so different from those in most asian countries like vietnam, etc and here's 1 i like, the local bibingka (from rice flour), aside from those brown rice cakes often cooked w/ brown sugar or brown rice topped w/ some coconut something called latik.
Bibingka - Filipino Coconut Cake from Zestuous
My favorite Filipino dessert by far is Bigingka. It’s a thin, unfrosted cake made with sweet rice flour and cream of coconut.
I first had Bibingka at a Filipino family barbecue when I started dating my husband. My now father-in-law taught me how to make it years ago. Now every time there is a family gathering, either he or I are asked to make it, which says a lot about the recipe because neither one of us are Filipino.
Sweet rice flour has an interesting texture. It’s very fine, but has a bit of grit to it. Once it’s cooked, the starches explode (not really, but they do something magic) and the cake becomes spongy and sticky like a cross between Jell-O bars and pudding.
My father-in-law taught me to use cream of coconut instead of coconut milk. It has more fat, sugar and flavor. He also adds in an undrained can of crushed pineapple for an enhanced tropical flavor.
My only change to his recipe is that I sprinkle the top with brown sugar and granulated sugar to create a nice caramelized crunch.
I hope you journey to the Philippines with your fork and try this unique, yummy dessert.
i thought even the comments were yummy.
Meant to come back to this thread but been overtaken by all the rest before i could. there are some really nice rice, usually glutinous rice recipes we have here. i realize rice cakes in the west are so different from those in most asian countries like vietnam, etc and here's 1 i like, the local bibingka (from rice flour), aside from those brown rice cakes often cooked w/ brown sugar or brown rice topped w/ some coconut something called latik.
Bibingka - Filipino Coconut Cake from Zestuous
My favorite Filipino dessert by far is Bigingka. It’s a thin, unfrosted cake made with sweet rice flour and cream of coconut.
I first had Bibingka at a Filipino family barbecue when I started dating my husband. My now father-in-law taught me how to make it years ago. Now every time there is a family gathering, either he or I are asked to make it, which says a lot about the recipe because neither one of us are Filipino.
My father-in-law taught me to use cream of coconut instead of coconut milk. It has more fat, sugar and flavor. He also adds in an undrained can of crushed pineapple for an enhanced tropical flavor.
My only change to his recipe is that I sprinkle the top with brown sugar and granulated sugar to create a nice caramelized crunch.
I hope you journey to the Philippines with your fork and try this unique, yummy dessert.
i thought even the comments were yummy.
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It is... but we've forgotten the rice thread..! Some things i am finding funny: somewhere i read on yahoo answers was it, abt someone asking if if will hurt/harm her if she took white rice for a while since she was going on trip? It was like here are millions of ppl eating rice daily in some continents and someone thinking its like a prohibited herb to eat=(. Then in my wanderings, i come across white rice's nutrition value: 34% dv for B6, 20% niacin, 95% manganese, and 34% selenium. No wonder God gave so many ppl this much rice to eat everyday=).
This photo reminded me of something... Here, when we cook rice w/ add ons, or viands like shrimps, for example, the rice far outweighs the add ons. Sis was telling how when our bro tells to cook shrimps for example, if there was a kg of it, they'd add say 200 grams of squash as veggie there... While here, we can have 600, or 800 g of squash, and add 200 g of shrimps-).
But then thats something to be thankful for, for like chinese cuisine, we tend to treat meat as a flavorful condiment, the rice and veggies being the focus of meals. The rice or noodles wc are both good sources of carbohydrates, form the base of a meal.
But then thats something to be thankful for, for like chinese cuisine, we tend to treat meat as a flavorful condiment, the rice and veggies being the focus of meals. The rice or noodles wc are both good sources of carbohydrates, form the base of a meal.
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For me it just depends on my mood. I grew up eating rice and beans almost every day, so sometimes I do crave a higher ratio of rice, or to have it as a main dish instead of a side.
I had rice a few evenings ago where I added minced garlic, caramelized leeks and onions, chicken sausage, mushrooms, and diced tomato and it turned out really well. It's such a versatile and inexpensive grain to use in the kitchen.
Bon appetit.
I had rice a few evenings ago where I added minced garlic, caramelized leeks and onions, chicken sausage, mushrooms, and diced tomato and it turned out really well. It's such a versatile and inexpensive grain to use in the kitchen.
Bon appetit.
L
A rice cooker is not expensive at all. It's well invested because you can also use it as a vegetable steamer. It's so much easer using a rice cooker, you just measure the rice and add water and push a button and it does all the work for you. You can focus on other things and when the buzzer goes off, you have perfect steamed rice.
