Filipino snacks, Twisted!

We had a project in our FILCUI (Filipino Cuisine) course before, where we were asked to submit a portfolio of modernized Filipino Dishes. We can choose any theme from appetizers to main dishes and even desserts.

My concept is about dishes that can be enjoyed during merienda time, brunch, or midnight snack. These are traditional snacks or desserts with a unique Filipino twist. These dishes are created by substituting some ingredients with native Filipino ingredients.

Filipinos are hardworking people yet they’ve set a time for relaxation. A time for sleeping, eating or mingling, that’s what they called “siesta”. It’s the time when they eat their favorite “merienda”.

The main reason why I chose these five dishes is simply because I want to execute something new, something extraordinary. Filipinos are food lovers and adventurous eaters and the trend nowadays is to have something unique yet traditional.

Calamansi & Cashew Cheesecake

Calamansi and Casuy together is a bizarre combination to be used in a no-bake cheesecake. Yet this refreshing, palate-cleansing dessert can please anyone in the table. My very own version of New York’s Key-Lime pie that will make you crave for more.

Calamansi & Cashew Cheesecake
Yield: 10 Slices

Pie Crust:
150 g. crushed graham crackers
90 g sugar
75 g. ground cashew nuts
120 ml butter, melted

1) Preheat oven to 350F/180C.
2) To make the crust: mix the graham cracker crumbs, ground cashew nuts, sugar and melted butter. Press mixture into a 9-inch spring form pan and chill for about 15 minutes.
3) Bake crust for about 5 minutes in the preheated oven. Set aside to cool.

Filling:

60 ml water
15 g. unflavored gelatin powder
500ml whipping cream, chilled
300 ml condensed milk
60 ml calamansi juice, freshly squeezed
2 drops green food coloring

1) To make the filling: Pour water into a small saucepan and sprinkle unflavored gelatin powder on top. Allow gelatin granules to swell. Heat over low heat, stirring until liquid clears and gelatin is completely dissolved. Set aside.
2) Beat the whipping cream with a mixer at medium speed for 5 minutes. Slowly add condensed milk and Calamansi juice and beat to blend, about 2 minutes.
3) Add the food coloring and the gelatin mixture and beat until mixture is smooth and an even light green color. Chill for 5-10 minutes or until partially set.dd
4) Spoon filling into the cooled pie crust. Chill for 6 hours before serving.

Crema de Fruta Icebox Cake
Crema de Fruta, a famous Filipino meal-ender made of various fruits conserved in a gelatin. But this is something different; Crema de Fruta layered between softened broas, sweetened filling and a smooth chocolate ganache.

Crema de Fruta Icebox Cake

Yield: 4-6 servings

30-40 pcs Broas
2 (450g.) Fruit cocktail, well drained, reserve syrup

Filling:
125 g. sugar
20 g. flour
280 ml Cream
75 ml reserved syrup
2 pcs eggyolks
15 g. butter
5 ml vanilla extract

Chocolate Ganache:
180 ml Cream
150g. Semi-sweet chocolate chips

Glaze:
15 g. unflavored gelatin powder
60 ml cold water
60 ml boiling water

1) Prepare the Filling: Combine the sugar and flour in a saucepan and mix well. Pour in cream and water adn cook over medium heat, stirring until mixture thickens slightly about 10 minutes.

) Remove from heat and add yolks, one at a time, mixing well after each addition. Return to heat and continue cooking until mixture becomes thick and of spreadable consistency, 10-15 minutes. Stir in butter and vanilla. Set aside to cool.

3) Make the Chocolate ganache: Heat cream in a pan. Just before the cream mixture starts to boil, turn off heat and stir in the chocolate chips. Continue stirring until all thechocolate has melted completely.

4) To assemble, dip each broas, one at a time, in the reserved fruit cocktail. Arrange them in a medium rectangle pyrex dish.

5) Spread the cooled filling on top of the arranged graham crackers. Spread chocolate sauce on top of the filling. Put fruit cocktail on top of the filling.

6) Repeat steps 4 and 5.

7) Make the glaze: sprinkle gelatin powder onto the cold water and set aside. Let stand for 5 minutes Pour in boiling water and stir until it dissolves. Set aside to cool then pour on top of the assembled cake.

8) Chill for 6 hours or until set.

Camote Turrones with Coffee Syrup
Camote, Turons and coffee are some of the favorite Filipino treats that can be found during merienda time. Combined together in a single dish, and there you have it… a scrumptious killer snack.

Camote Turrones with Coffee Syrup

Yield: 10 pcs.

Turrones:

4 pcs. Sweet potatoes, peeled & sliced into strips
120 g. Jackfruit meat, sliced into strips
240 g. brown sugar
120 ml water
15 ml cornstarch
10 pcs. lumpia wrapper
720 ml vegatable oil, for frying

1) Dredge Camote strips in brown sugar.
2) Arrange Camote strips with some jackfruit meat diagonally on the wrapper, and sealed w/ water-cornstarch mixture.
3) Dredge rolls in sugar once more and deep fry until golden brown. Drain in paper towels.

Coffee syrup & Garnish:

240 g. sugar
120 ml water
5 g. instant coffee powder
10 g. sesame seeds

1) In preheated pan, caramelize the sugar over medium flame, being careful not to burn it. Add h20 and coffee. Stir and simmer until liquid is reduced and syrupy.
2) To garnish: Slice turrones diagonally. Arrange in plate. Scoop vanilla ice cream. Drizzle with coffee syrup and sprinkle the sesame seeds on top.

Red Egg & Green Mango Salad

Red egg and green mangoes w/ bagoong are traditional Filipino starter. This salad is great for picnics, beach foods or simply as snacks.

Red Egg & Green Mango Salad

Yield: 5 Servings

5 pcs. Salted eggs
5 pcs medium tomatoes, coarsely chopped
1 pc. onion, finely chopped
1 pc. calamansi juice
1 pc. large green mango
15 g. shrimp paste
20-25 g. sugar

1) Peel mangoes and cut into thin strips. Toss the mangoes with the shrimp paste.
2) Chop the red eggs into cubes. Combine the eggs, tomatoes, chopped onion and the mangoes.
3) In a small bowl, blend together the sugar and Calamansi juice. Pour over the mango-red egg mixture. Mix well. Let stand for a few minutes.

Beef Salpicao & Pineapple Top Rice
The fusion of Salpicao and pineapple is very tropical. Top rice are not only eaten for lunch or dinner but can also be savored during snacks. Serve this top rice in a cute BIG coffee mug and have it during coffee breaks or brunch.

Beef Salpicao & Pineapple Top Rice

Yield: 4-servings

Beef Salpicao:

250g. Beef Tenderloin, cut into strips
10 ml olive oil
60 ml butter
45 g. galic,
5 g. paprika
30 ml cooking wine
30 ml worcestershire sauce
30 ml liquid seasoning
salt & pepper to taste

1) Heat butter together with olive oil in a pan.
2) Sauté garlic until brown. Cook beef tenderloin. Add paprika and seasonings.
3) Add wine last and reduce the liquid in the pan on low heat.
4) Remove beef when cooked. Set aside.

Pineapple Fried Rice:

1440 g. cooked rice
720 g. pineapple, crushed
20 ml worcestershire
15 g. garlic, minced
30 g. spring onions, chopped finely
salt to taste

1) Saute the garlic in butter until fragrant. Add in the cooked rice and mix well.
2) Add the crushed pineapple, Worcestershire and season with salt and pepper.
3) Put the spring onions and mix the rice well.
4) Serve with Beef Salpicao on top.