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Cuisine Archives - The Jar of Salt

From The Kitchen: Leche Flan

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After a blah Friday night, I’m having a friend come over tonight for some home-cooked things and maybe a glass, or two.  It was a rough night, after terminating my sushi dinner 30 minutes after sitting down as my light-sensitive migraine attacked me full-blast. It was so intense that I threw up when I made it home.  I panicked a little as I don’t typically throw up, no matter how much alcohol I’ve had. So it was that bad.

Even after I turned off all the lights, threw myself on the bed and covered my eyes with a sleeping mask from a previous airplane ride, I still felt like there were giant waves gushing inside my head and body. And no, a migraine is not a headache.

The only cure for me is pitch-black darkness, utmost silence and sleep. So I did that and now I’m almost back to normal.

And I’m going to celebrate by cooking up a storm today and capping the night with leche flan: a traditional Filipino dessert made from either from carabao, evaporated or condensed milk topped with caramelised sugar. It’s likened to a denser panna cotta without the gelatin.

leche flan recipe

I am very sensitive to sweets so my version has a lighter texture, somewhere between a traditional flan and a panna cotta, with a delicately sweet flavor that’s easy on the palate.

LECHE FLAN RECIPE

1 tall can evaporated milk

4 whole eggs, beaten

2/3c caster sugar for flan

1/2c caster sugar for caramel

1/2 tsp vanilla

In a bowl, beat the eggs lightly and add 2/3c sugar to dissolve.  Add milk and vanilla and mix into the mixture. Set aside.

In a llanera mold (I forgot to bring them here to Singapore so I use a round cake pan), throw in the 1/2c sugar and caramelise this over the stove.

Once the sugar melts into a nice golden brown liquid, start moving really fast to prevent the leche flan from hardening and cracking. Using a sieve, pour the milky-egg mixture into the caramelly pan and quickly transfer to a steamer.

Cover and steam over medium fire, 30-45 minutes.  You know your flan is ready when you tap the surface lightly with a spoon and it’s bouncy and solid.

*****

 

Artist On Holiday: W Hotel Bali

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where to stay in Bali 1

This was my daily dose of CMYK from our window, even while on holiday in Bali. Staying at W Hotel in Seminyak was a welcome treat for the senses: from the comfortably modulated beats piped in all corners, to the hint of lemongrass that permeates the air.

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Before flying in, I was dreading being cooped up in some stuffy, formal hotel with canned air-conditioning.   So you can imagine my delight when I discovered that all communal areas — lobby, room corridors and lounges — open up to the sweeping view of the Indian Ocean thundering  just a few steps away.

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For someone who loves quirky design and colors, staying at the W was such a pleasurable experience.  This is their lobby at sun-down, with perfectly timed mood lights changing at intervals.

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The waters of Bali are not to be taken lightly.  I grew up in a land of beaches so I should be used to falling asleep to the sound of the gentle lapping of the sea.  But the sound of the Indian Ocean constantly roars, which explains why you don’t see anyone swimming in open waters and you stumble across signs like these:

W hotel Bali review 1

While I like the sun, I never really appreciated the concept of sitting under the sun doing nothing. I get a tan because I swim or play tennis.  So it was my first time to do actual sun-bathing and for the first two minutes I felt and looked every bit awkward because I didn’t know how to sit and do nothing under the sun.

So, I decided to do what comes naturally, which is to draw.

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From where I sat, I could see our room.  This is the glow we see from the balcony at night:

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I have to admit the intensity of the wind whipping against the glass door of our veranda combined with the thundering waves of the ocean gave me a tinge of anxiety for a few seconds. Then I decide to let it go and allow myself to just be.

photos hotel room W Hotel Bali 5

There’s a lot of natural sunlight and air that kept our room nice and airy.  In the daytime, we are greeted by rays from the bathroom skylight.  For those who think someone might come by to do some window washing, just click the button and a shade covers the ceiling for your peace of mind 🙂

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The bathroom space at the W is not found wanting. In fact, it’s safe to assume that the bathroom occupies more than 1/3 of the room but with a lot of area to spare.

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The bathroom walls have an option for full glass view with a wall you can pull out from the bedroom if you want more privacy.

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Our view fully faces the ocean, which we can enjoy from the daybed and lounge chair in our spacious veranda.  The W also does its share to take care of Mother Earth.  It took me a while to figure out why the room kept getting hot. This sign explains why.

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And there’s also this. I’m proud to say that we did cooperate accordingly.

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The hotel was bursting with energy and colors everywhere.  Which is probably why I loved the place so much, says the girl who doesn’t like staying in stuffy hotels.

list of hotels Seminyak Bali 2

 

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At the W, none of the funky coffee mugs match. And it’s just the way I  like it.

By the shore, we made some friends.

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Though we chose to spend a lot of time soaking in the beauty of Bali from the W, we had a lot of time to explore the flavors around Seminyak.

W Hotel Bali review

The first meal: Babi Guling.  Similar to the Philippines’ famed Cebu lechon (suckling pig) but a lot more fragrant.  Every juicy bite is succulent and bursting with lemongrass  goodness without that usual porky taste that stopped me from eating meat for years.  Compared to lechon, it is served in slivers and not chunks.  It’s probably THE dish that made me decide that, yes, Bali will be a regular trip from now on!

Where to eat in Bali 1

I also enjoyed this fall-off-the-bone beef dish from Bambu, hinting of citrus from lime, probably a sliver of coconut milk and a dash of sweet chili.  But before that, I had this:

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Softshell crab drizzled in more sweet chili.  If you’re familiar with Thai flavors, the Balinese palate is very, very similar.

Where to eat in Bali 4

Bambu | Seminyak, Bali

What I appreciate most about Bali  is how tradition is interspersed in every bit of modern flavor, design and sound.

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Farm-to-table dining by rice paddies at Sardine.

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At the lobby | W Hotel Bali

I must to explain that I typically don’t t like watching movie previews or read movie reviews. I like the element of surprise and will watch what I want to watch, regardless of what other people say. My approach to our last-minute holiday in Bali was somewhat like that.  I only had enough info to know where we’re going, but other than that I wanted to just let one thing lead to another.  I had no idea that Seminyak would be both rustic and stylish at the same time, and that there was so much diversity in the area.

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You see them everywhere in Bali.  Tiny baskets or trays of flowers on sidewalks, lower porch steps, main entrances or even counter tops of stores. It consists of colorful buds and petals, somtimes crackers, a cookie, candies and you can even spot a cigarette in there every so often.  Our driver explained that all structures have two offerings, one on a higher level, and another on a lower part of a home or establishment. The ones in front is to ward off the bad.

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Barbacoa | Bali

And  finally, who would have thought that one of the best fish tacos is to be found in a place like this in Bali?

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One other thing that caught me off guard about the island? The weather.  We traveled on a whim last week where the air was PERFECT, ranging a comfortable 19C-29C (64F to 88F).

 

I am a very fussy traveler so I’m very grateful that my husband put everything together a week earlier to create this breathtaking holiday. From the moment I stepped out of the plane, my first bite of local food and the quiet moments just soaking in the island’s beat and nature, everything was just magical.

It is now officially a favorite.  Bali, we look forward to greeting you each morning very soon.  Ubud up next!

Truly Awesome: Moist Banana Bread Recipe

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See those dark purple strands?  That is what I look for in a banana bread.  Sometimes, the most difficult desserts to find are the simplest ones.  Yes there are banana breads around but many of them are too complicated for my taste.  They’re either glazed, have fruit, nuts (or all of the above), some reek of too much nutmeg while others are simple dry and uneventful.

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It was my first time to make my own banana bread in the kitchen and can I say, I think I got lucky with the recipe!  I took this photo when I pulled the pan out of the oven.  I just couldn’t wait.  After letting it set overnight, the banana bread now cuts into neat, moist slices.  Best of all, I could have sworn, the bread darkened a tad  bit (no kidding), which is just the way I imagined it to look from the start  🙂

Liz , here’s the recipe!  Let me know how it goes 🙂 Read More

What Is Okonomiyaki? | From The Kitchen

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After a trip to Kyoto, we discovered the wonders of okonomiyaki and searched for places that served it in Manila. Unfortunately, I didn’t have the time to scout around as we had to leave for Singapore as soon as we arrived so I thought I’d continue the search here instead.  The okonomiyaki is pretty much a Japanese pizza / pancake made mostly of vegetables.  It’s tasty, packed with flavors and, if done right, should make for a fairly healthy dish 🙂

I wanted to relive that our Kyoto trip by replicating the meal in my own kitchen and am quite fortunate that all Singapore groceries I’ve been to have an impressive selection of both Asian and Western ingredients.

OKONOMIYAKI RECIPE

1. In a bowl, mix 1 c. flour, 1 egg, 1/4 c.  dashi and 1/2 c water.  Mix into a smooth, semi-runny batter. Set aside.

2. While places can stuff the patties with scallops, beef, shrimp and other yummy things, I chose to keep it lean.  For this recipe, I used only minced chicken.  Marinade the meat in some homemade teriyaki sauce, adjusting the sauce with more ginger for a sharper taste.

3. Finely chop fresh cabbage, leeks then add into the batter along with 4 tbsp of *tempura crumbs.  Again, I didn’t measure but placed enough cabbage to turn the batter into a heavy but loose pancake-like batter.

My proportions of leeks to cabbage would be 2:3 approximately.

*I forgot to buy tempura crumbs and made my own by sprinkling some batter in very hot oil.

4. Heat a large, non-stick pan then adjust to medium fire. Cook the seasoned chicken for a minute then pour batter over it to form into a pancake. When bottom sets, use a spatula and flip. I didn’t have a standard spatula so I improvised by using a large butter knife and a flat slotted spoon 🙁

Adjust to low fire. Keep flipping the okonomiyaki until the sides brown.

5. Turn the fire off then slather with tonkatsu sauce (Bulldog brand) using a brush and top with Japanese mayonnaise.  Note that it’s crucial that one uses the Japanese kind to achieve the right flavor.  And yes, it tastes different.

Top with katsuboshi flakes (bonito flakes) and shredded seaweed.

Slice like a pizza, put onto your plate and enjoy.

Itadakimasu!

🙂

Okonomiyaki

(Reposted from my old blog: isuperlovelife.blogspot.com)

From The Kitchen: Scallops In Lemon Butter

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This is something I prepared for the first time a few months ago.  I keep forgetting to cook this again! I’ve been craving for a seafood-based dish to make lately so I thought I’d post this on the blog to remind myself to make it again soon.  For those looking for a simple but tasty homemade meal to make for mom this weekend, here’s something you can add to your special menu.

Best of all, it’s fuss-free and  shouldn’t take more than 15 minutes to prepare 🙂  I’m sorry if there are no measurements but I really don’t measure most of the time when it comes to cooking.

Happy Mother’s Day to all the moms out there —- and  warm greetings go out to anyone and everyone who nourishes another living being 🙂

SCALLOPS IN LEMON BUTTER RECIPE

fresh/frozen scallop, thawed

coarse breadcrumbs

sunflower oil

butter

small wedge of lemon

vermouth

salt and pepper

dash of paprika

finely chopped parsley

1.  In a pan, combine butter and sunflower oil.  Coat the scallops with breadcrumbs and fry each side, not more than 2 minutes each side over medium-high heat.

2.  Sprinkle a dash of paprika while cooking.

3.  When cooked, remove from heat and set aside on a dish. Using the same pan, adjust gradually with more butter to make a bit of a sauce, simmer with vermouth, and squeeze out the juice of the lemon. Add some of the parsley and turn off the heat.

4.  Adjust with a sprinkling of salt and pepper and scoop the liquid over the cooked scallops.

5.  Garnish with a bit more of the chopped parsley then serve immediately

🙂