Ok I didn’t really nail it! The photo above on the left is my first attempt ever at cooking the sweet classic Filipino dessert called Braso de Mercedes. The above pic on the right is of course courtesy of Pinterest. Even though I didn’t nail the presentation for it to be Instagram or Masterchef worthy, it tasted every bit delicious! (just a tad bit on the sweet side – gotta adjust that recipe!).
For those of you who aren’t too familiar with Filipino desserts, Braso is well-loved soft meringue with sweet yema custard filling rolled into a log-looking shape kinda like an arm (“braso” is Filipino for “arm”). This Filipino-style Swiss roll has soft, melt-in-your-mouth meringue that reveals custard goodness inside (some versions include chopped cashews). Divine!
I thought I’d make something for all the mums for lunch and dinner (I have a heap of aunties, grandparents etc which keeps our celebrations full of laughter and chit chat! – always so festive!). I baked it as part of our Mothers Day celebrations last month where I cooked this braso dessert, macaroons and kare kare (a Filipino savoury dish, kinda like satay but not really! I’ll post up pics when I make it again.).
Boy did I underestimate the amount of work that went into preparing all this! – or maybe I just need more practice so that I’m more efficient!
All the hard work was worth it though as my aunties, grandparents, parents and in-laws have done so much for us throughout the years – always there and always with a helping hand. Love them all so much.
For more Filipino recipes and dishes check out these blog posts here and here and don’t forget to subscribe so that you don’t miss an update! 🙂
What is your favourite Filipino dish?
You know you’re pinoy when you get excited about receiving pasalubong (gifts and souvenirs from someone coming back from their travels) from Goldilocks. Along with the little parcels of toasted flour, milk, sugar and butter, which we call polvoron, Mr D’s lola and lolo brought home a tricycle and jeepney to add to his car collection.
The jeepyney was packaged in a bright green box and on the back of it was quite a long passage educating the reader on some interesting jeepney facts. The content of which is below 🙂
Filipinos are known worldwide for their ability to create make-shifts and reproduce first-class technology into something that can be attained with limited resources. This has been evident in a distinctly Filipino creation, the Philippine Jeepney. The idea of the vehicle was derived from the GI jeep brought by the American soldiers during World War II. It has the same strong engine as an Army jeep but with a body that has been remodeled and re sized to accommodate commuting passengers that normally ranges from 20 to 30 all in all.
Every jeepney carries a touch of artistry and ingenuity as well-detailed artworks are elaborately displayed on the shining chrome bodies and even inside the vehicle’s interior. No jeep is exactly similar to others in terms of appearance. Payment system while inside the jeepney is on an honesty basis, every driver just hopes that passengers will pay sufficient amount of far required for a certain distance traveled. Today, the jeepney is the most popular means of transportation in the Philippines, with its innumerable population which is mostly concentrated in the metropolis, no wonder why it has been tagged as the country’s “King of the Road”.
Have you ridden on a jeepney in the Philppines? How was your experience?
Luna1878 Night Market – Queen Victoria Market, cnr Elizabeth and Victoria streets
Every Wednesday in August 2013 (last one tonight!)
Last Wednesday night we rugged up and headed out to the Luna1878 night market. It seemed a lot more spacious than the night market held in the summer months when we arrived early at 5pm but the area soon filled up with excited visitors wanting to taste the array of cuisines and street food on offer. Lines began to form and there was an energetic buzz buzz as everyone was deciding what delicious dishes they should try out.
From Nepalese, Sicilian, Hungarian cuisines to Filipino bbq and mulled wine there was such an impressive variety of food it was a great sight! Every food stall at Luna1878 offered something different and I just wanted to try the lot!
There were bar tables, picnic tables and some live music being performed that further lifted the vibrant atmosphere in this undercover foodie haven! If you haven’t been yet, then head on down there tonight as it is the last night for the August series this year! Come early with an empty stomach and lots of mula! It’s going to be an awesome night tonight 🙂
Hi everyone! How is your Saturday going? Only 31 days left until Christmas!
Thought I’d post a foodie entry since I haven’t done so in what seems like a while. It has been 3 weeks since I have eaten somewhere outside of home and that is a long time for those of you that know me! Hubby and I love dining out but lately we’ve been eating at home every day with our parents kindly bringing over dinner – yum!
Feeling better and more mobile each week, I decided to get back into our kitchen to try and cook a delicious Filipino snack Siopao Asado! I can’t even remember the first time I had siopao. It is such a tasty snack!
The filling turned out very tasty just a little salty and the dough could have been a lot more moist. Overall I was pretty happy with my rushed bun attempt! (I had to prep and cook everything in between baby’s feeds!). Oh well! I will try it again soon! Might even try the Chinese BBQ pork bun version,Char Siu Bao.
Hope you are having a great weekend!
Recipe for the Asado Filling
- 3 tbsp cooking oil
- 2 tbsp finely chopped garlic
- 1 large finely chopped onion
- 800g pork, chopped into small pieces
- 3 tbsp soy sauce
- 4 tbsp sugar
- 3 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 2 tbsp cornstarch, diluted in 1/4 cup water
- Cook the Asado filling by heating the oil in a pan
- Saute the garlic and onions
- Add the pork and cook until the pork turns a light brown colour
- Add the soy sauce, oyster sauce, hoisin sauce, and sugar then mix well. Simmer for 40 minutes, occasionally stirring.
- Mix in the diluted cornstarch until the texture of the sauce becomes thick then set aside to cool. Filling mixture must be cool before you assemble the buns.
Follow ingredients and method on packet mixture! 🙂
To make the dough for the buns I used a packet mixture readily available from your local Asian grocery store. It is so easy to make as you just need to add milk and sugar to the packet mix! Then set the dough aside to rest for 30mins.
I turned to trusty old YouTube for instructions on how to put together my asado filling and dough. A big thank you to Panlasang Pinoy for your YouTube video. I was able to get my buns looking quite nice thanks to your instructions 🙂
Once you have completed your buns, place a square piece of baking paper underneath them before placing them in the steamer so that they don’t stick. Then steam your buns for about 15mins. Serve hot!
Hope you enjoy this recipe!
After a full week of catch ups in the first week of August, it was nice to be home with the kitchen looking like this! – hubby and his tocino roll creation. Trying to bring more home-made lunches to work, the main showstopping act in this delicious roll were the slices of tocino (sweet & savoury Filipino flavoured pork). Hubby added some veggies which he had pickled himself (just a packet of coleslaw mix on sale from Coles), coriander and cucumber finished off with a dash of soy sauce. It was a whole mix of ingredients that tasted really good together when we toasted them in the sandwich press the next day.
Have you got a special lunchbox creation you’d like to share? Let me know! 🙂