04 April

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April 19, 2010

Sinangag (Filipino Garlic Fried Rice)

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Sinangag

Sinangag

April 19: National Garlic Day

There’s nothing like the awakening aroma of a freshly brewed pot of coffee garlic fried rice! In the Philippines, cooking sinangag (Filipino garlic fried rice) is a resourceful and delicious way to use up leftover rice from the night before. This dish is typically accompanied with itlog (eggs sunny-side up) to add color—and optimism—to a plate for a good morning meal. Add a variety of meats [such as longganisa (sausage), tocino (sweet pork) or tapa (cured beef)] or bangus (fried milkfish), and serve with tropical fruits or juices, and this hearty first meal of the day becomes the breakfast of champions!

Recipe

(Adapted from WikiPilipinas)

Ingredients

  • 2 cups cooked rice
  • 2 tablespoons oil
  • 4 cloves of garlic, minced
  • 2 tablespoons of onions, diced
  • ½ tablespoon of soy sauce (optional)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Directions

Mix the cooked rice in a bowl to loosen the sticky grains. Heat the oil in a pan, then lightly sauté the garlic and onions. Add the rice and mix well. Season to taste with soy sauce, salt and pepper. Garnish with slivers of fried garlic.

Sinangag

Notes

  • Thanks to our Ninang Rosario C., for her hospitality when we visited the Philippines and for making us feel like champions when she fed us a generous breakfast spread, which included sinangag, before a busload of family and friends went to tour the towns of Bataan, Metro Manila, San Pablo and Tagaytay.
  • With a strong Asian cultural influence on Hawaii, fried rice has become a morning meal option in many households and even at some restaurants. See our Spam fried rice blog recipe post for a similar breakfast, lunch or dinner dish.
 

April 19, 2010

40-Clove Garlic Chicken

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40-Clove Garlic Chicken

40-Clove Garlic Chicken

April 19: National Garlic Day

Vampires, beware! April 19 is National Garlic Day. While we aren’t so much fans of vampire pop culture, we are fans of the “stinking rose.” We have a ceramic garlic keeper, silicone garlic peeler, metal garlic press and a garlic cookbook, “The Great Garlic Book: A Guide with Recipes” by Chester Aaron, from which our blog recipe post is adapted.  The cookbook features “40-Clove Garlic Chicken with Cabernet Sauce” from the appropriately named restaurant, The Stinking Rose (they also have another version of this recipe on their site). Perhaps by eating this aromatic and flavorful dish, we can scare away vampires with our breath.

Recipe

(Adapted from The Great Garlic Book by Chester Aaron)

Ingredients

  • Chicken (we used 6 chicken drumsticks; the original recipe calls for 1 frying chicken, about 4 or 5 pounds, cut into pieces)
  • 1/3 cup olive oil
  • salt and pepper to taste (we used sea salt)
  • 1 sprig rosemary, finely chopped
  • 40 cloves of garlic

Directions

In a large bowl, toss the chicken in olive oil, salt, pepper, rosemary and 40 cloves of garlic. Cover and marinate the chicken for at least an hour. Preheat the oven to 400 degrees F. Place the chicken in a baking dish surrounded by the garlic cloves. Cover with foil and bake for 30 minutes to cook the garlic. Remove the foil and bake for 20 more minutes or until the chicken and garlic turn golden brown.

40-Clove Garlic Chicken

Notes

  • Peel the garlic cloves with a silicone garlic peeler. Or purchase peeled garlic cloves from the fresh produce section of the grocery store.
  • The pungency and bitterness of the garlic is cooked out of this dish, leaving the cloves soft and slightly sweet.
  • To get rid of garlic breath naturally, chew on rosemary or parsley. Also freshen your breath with cardamom, fennel, a lemon wedge or mint.

 

April 17, 2010

Mohawk Milk Cake

Posted by HI Cookery under 04 April | Tags: , |
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Mohawk Milk Cake

Mohawk Milk Cake

April 17: Feast Day of Blessed Kateri Tekakwitha

Blessed Kateri Tekakwitha, “Lily of the Mohawks,” who is in the process of canonization, has two feast days and two tribal affiliations. So we doubly honor her with blog recipe posts as well. Firstly, since Highlander is a Canadian, we are featuring Mohawk milk cake for her Mohawk heritage on April 17, her Canadian feast day. And secondly, since Islander is an American, we will feature paganens (Algonquin wild nut soup) for her Algonquin ancestry on July 14, her American feast day. It is twice as nice to celebrate biculturalism!

Recipe

(Adapted from All Recipes)

Ingredients

  • 2 cups flour
  • 2 tablespoons baking powder
  • 1 cup milk
  • ½ cup (1 stick) butter
  • 4 eggs
  • 2 cups sugar (granulated white)
  • 1 teaspoon vanilla

Directions

Sift the flour and baking powder together in a medium bowl. Heat the milk and butter in a pan over a stove top, stirring the mixture until the butter is melted. Set aside to cool slightly. Whisk the eggs with sugar and vanilla in a large bowl. Add both the flour and milk mixtures and combine thoroughly into a smooth batter.

Mohawk Milk Cake

Pour into a well-greased Bundt, loaf or baking pan. Bake in a preheated oven at 350 degrees F for 30-40 minutes, testing for doneness. Remove from the oven and cool completely. Slice and serve.

Mohawk Milk Cake

Notes

  • Thanks to RB, who is part-Cherokee from Oklahoma, for the Native American shawl used as a prop for the main photo. He presented it to Islander as an appreciation gift for being his first communion sponsor many years ago.
  • The other props, the Native American wedding basket and dual-spouted jug, are treasured souvenirs from Arizona where Islander attended a conference for work.
  • The Mohawk milk cake is like a pound cake/corn bread blend.
 

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