Friday, November 30, 2007
Last November 23, 2007, the Jesuits invited some college students from the Ateneo de Manila University and University of the Philippines for a two-hour tête-à-tête. Here, we talked about our passion and how it helped us, in one way or another, live our Jesuit life. Of course i had to talk about food. But i thought it is not good to talk about food and not having the participants experience it. For this event i thought of tweaking the Filipino Turon (deep fried banana rolled in rice paper)and presenting it as a dumpling. (I was inspired by Häagen-dazs' dimsum themed ice cream)
Banana-Nangka Dumpling with Coco-Caramel Pearl Sauce
10-12 pcs. banana saba variety (plantains)
100 gms nangka preserves
1 pack dumpling wrapper (approx. 25-30 pcs.)
200 mL coconut milk
2 cups muscovado (raw sugar)
1/2 cup precooked sago (pearl tapioca)
500 mL vegetable oil
1. Puree banana and nangka on a food processor.
2. Put a teaspoon of banana-nangka puree on a single dumpling wrapper (You may add a dash of brown sugar)then seal.
3. Deep fry banana-nagka dumpling until golden brown. Set aside.
4. Combine coconut milk, muscovado and sago in a sauce pan and simmer. Stir occasionally, until it gives you a thick consistency.
5. Serve the banana-nangka dumplings with the coco-caramel pearl sauce.
Thursday, November 22, 2007
Hey, it's our second year anniversary! I never thought we will reach a second year. Since I transferred to Loyola House of Studies for my Theological Studies, I really didn't have many opportunities to cook. My fellow jesuit gourmets are also busy with their respective apostolic involvements. Luckily, some community members would receive gifts that have to be cooked before they can be really enjoyed. Fr. Archie Intengan for example received live mud crabs from a friend one saturday morning and asked me what to do with them. The cooking "starved" jesuit gourmet exactly knew what to do with those crabs. Here's a quick recipe I used in "taking care" of the crabs:
5-6 medium sized mud crabs (steamed and halved)
2 tbsp. melted butter
1 tbsp. extra virgin olive oil
(or ordinary olive oil)
6 cloves garlic , minced
1 tsp. minced ginger
dried chili flakes
1/4 cup rhum
4 tbsp honey
2-3 tbsp soy sauce
Heat the oil and butter in a wok over medium heat. Add garlic, ginger and chili flakes(according to desired amount. Saute until golden brown. Add the crabs. Pour in rhum. soy sauce and honey. Simmer in low heat until the sauce is reduced to almost dry.