Ginataang Hipon w/ a Twist (Prawns cooked in coconut milk)

This is really a different kind of dish that I am sure you will be happy with when you try it.  Bicolanos are known for dishes cooked with coconut milk/cream and lots of chillis.  This ginataang hipon is somewhat similar to the ones they cook except that I try to balance the hotness with the sweetness of the pinapple and zuchinni.  Instead of using the usual small red chilli peppers or labuyo, I used the chilli flakes that you can buy in shops (mckormick) so I can more or less gauge the hotness of the dish. 

Ingredients
12 big king prawns
1 medium onions, minced
1 tbsp garlic, minced
1 c coconut milk
1 small tin pinapple pieces in heavy syrup
2 zuchinnis, cubed
olive oil
1 tsp chilli flakes
salt and pepper to taste

Procedure
Fry the zucchini in olive oil until a bit brown.  Set aside
Sautee onions and garlic.  Put in the chilli flakes.
Add in prawns.  Stir.
Put in zuchinni cubes and pineapple pieces and stir. 
Pour in the pineapple juice and coconut cream.
Add salt and pepper.
Simmer until thick and creamy.


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My Yummy Garlic Buttered Prawns

I guess this one is one of my hubby's favourite dish because he ate a lot of rice with it and it took a bit of time for him to finish eating.  I would have to agree with him because even I, loved this dish so much that I could not stop eating.

Try it and enjoy.

Ingredients
14 king prawns
1 c lemonade
1/2 c butter (125 g)
2 tbsp garlic, minced
1 medium onions, minced
1 tsp parsley
salt and pepper to taste

Procedure
Marinate the prawns in lemonade with a dash of salt and pepper for at least 30 minutes.
Heat the butter in a non - stick pan.
Sautee onions and garlic.
Add in the prawns.  Stir.
Pour the lemonade marinade and add more salt and pepper.
Add in the parsley.
Simmer until the sauce evaporates.
Remove from fire when the sauce is thick and well absorbed by the prawns.
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Mocha Cake with Dulce de Leche Frosting

This is a basic cake recipe I have been using eversince I can remember.  I got this from my Maya Kitchen Cake and Pastries Cookbook.  If you know this recipe by heart, you can go a looong way.  Just use your creativity and experiment with adding different flavours to it. 

In this particular cake recipe, I would just add coffee since I want a mocha cake to match my Dulce de Leche frosting.  The result was really good!  I think we finished the cake in 24 hours.  That's how yummy it is.

Basic Cake Recipe
1 c + 2 tbsp cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons sugar
1/4 cup oil
1 piece eggyolk
6 tablespoons water
4 pieces eggwhites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1 tablespoon cocoa powder
1 tsp coffee powder or granulated ***

Creamy Icing
1 350 ml heavy cream
4 tbsp caster sugar
chocolate chips (for twirl topping)
Sift the first 4 ingredients together in a bowl.
Add in the cocoa and coffee
Make a well at the center; blend oil, eggyolk, and water.
Mix until smooth. Set a side.
Beat eggwhites with cream of tartar until soft peaks form. Add sugar gradually and continue beating until stiff but not dry.
Fold in eggyolk mixture into beaten eggwhites.
Bake for 20 - 25 minutes in a 175C preheated oven.

Cool a bit and turn upside down into a cooling rack.
Let it cool and turn upside down again into a cake board or plate.
Divide the cake into two (like a sandwich).
Pour in the custard cream on top of the bottom slice. 
Place the half of the cake on top of the custard cream.
(You can make a custard cream by clicking this.)
Pour in the Dulce de Leche frosting. 
Pipe out in twirls the creamy icing.
Top each twirl with chocolate chips.
Refrigerate before serving.

***Creamy Icing
Mix the cream and add caster sugar 1 tbsp at a time. 
Continue mixing until smooth and stiff.
Put the icing in a piping bag with a star tip.
Squeeze out icing on the edge of the cake in a twirling motion.
Top with chocolate chips.
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Dulce de Leche

I have always wonder what dulce de leche is or why is it called such name.  I've found out that the term means "caramelised milk" and has its origin in Spain which means, it is one of the dishes that Filipinos learned during the time of the Spanish conquistadores.  As the name suggests, the process is to caramelise milk --- condensed milk to be particular, until it becomes really sticky and thick and a bit brown in colour.  The consistency should be really thick if you want to use it as a spread to your bread or a little less thicker to make it pourable when you want to use it as frosting to your cake.

There are 3 ways to caramelise condensed milk.

Microwave
Pour the condensed milk in a microwave heated proof glass.
Caramelise the condensed milk in medium high heat level until it becomes thick.
Make sure that you always check and stir the milk (every 3 minutes).
**It's a little difficult to caramelise milk in this method.  I've found it more exhausting than doing it over the stove.  You would not get the brownish colour in this way.  You have to be very careful in this method since microwaves of different brands don't really have the same level of heat produced.  I also hate finding the milk overflowing in the microwave.  Needless to say, I don't recommend this one.

Stove Top - Pot Method
If you have done the sugar caramelisation before, this process is similar to that.  Only this time, there is no water and sugar involved but just condensed milk.
Pour the milk in a non stick heavy pot.
Use low fire in carameling milk.  Stir continuously using a wooden spoon until the milk becomes thick and brownish in colour.
***You really have to stir this non - stop from prevent the milk from sticking to the bottom and to prevent from making curdles.

Stove Top - Boiling Method
Make two small holes across each other on the top of the tin milk.  Remove any milk that's coming out on the tin top.
Put the tin in the middle of  a heavy pot.  Pour in water in the pot just until 1 inch of the tin is above it.
Boil for 4 - 6 hours on medium fire.
***Make sure that you remove the paper label of the tin milk before you do this method.  Add a bit of water when some of it have evaporated.  If you hate the rattling sound of the tin in the pot like I do, put a small tea towel or face towel under the tin.
Scoop out the milk that's coming out.

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