Suman Cassava (Sumang Kamoteng-kahoy)

Suman or rice cake is either made from glutinous rice or cassava (kamoteng-kahoy) wrapped in banana leaves. There are copious varieties of suman. Among them are Suman sa Binuo, Suman sa Ibus, Suman sa Inantala, Sumang Kamoteng Kahoy, Suman sa Lihiya, Sumang Wilmacale and sumang tamales. What makes these suman distinctive is the unique chewy sweet taste and among these suman, my favorites are sumang kamoteng-kahoy and tamales. I knew a Batangeña vendor who commutes all the way from Batangas to Makati with her 'bayong' full of her homemade kakanins just to sell them and I never fail to buy sumang-kamoteng kahoy or tamales. This suman easily fulfills my hunger probably because it's made with cassava which is starchy and a major source of carbohydrates just like a potato.

Suman is a popular 'kakanin' among Filipinos and has long been part of Filipino celebrations like Fiesta, Christmas, New year and other various occasions. I remember everytime I visit my town in Batangas to celebrate fiesta, all homes have suman on their tables but what makes this suman meaningful is the wrapping which binds the women together telling stories while they wrap the suman, and has been considered as part of the very vibrant culture of the country. Suman originated from the harvest feasting of the early Filipinos before the arrival of Hispanic and American influences.

Living in another country will not hold me from eating the Filipino kakanins I used to eat wayback home (Philippines). Thanks to Asian stores who's selling Filipino ingredients and I could cook my own kakanin! Homemade kakanins are always the best! I've tried making Suman, Pichi-pichi, cassava cake, palitaw, ginatang bilo-bilo, carioca and will try a lot more! This mouthwatering suman cassava recipe is very simple and easy to follow with only 4 ingredients. The only challenge is where to find cassava. If there is an Asian/Filipino grocery stores near you, you're lucky! The nearest Filipino store in my town is like 30km drive away. I used Fresh Cassava or 'yuca' which I bought at Metro supermart. You can also use frozen cassava. I've also tried the frozen ones and there is exactly no difference when it comes to taste and texture. For the shredded coconut, I used the medium dessicated coconut you can find at any grocery stores (baking ingredients area). For the wrap, I bought frozen banana leaves at a Chinese store. Dipped it in boiling water first then wipe before wrapping. Steamed the suman and it's done! While I was indulging, It reminded me of fiestas in Batangas.

Ingredients:

2 cups grated cassava
1 cup shredded coconut
1/2-3/4 cup sugar
banana leaves

How to Cook:

1. Prepare the steamer
2. Prepare the banana leaves (cut in appropriate sizes, dipped in boiling hot water, wiped)
3. Mix the ingredients, scoop out about 2 tbsp each and lay on the banana leaves then wrap.
4. When water is boiling, place the suman in steamer seam side and folds down.
5. Steam for 20 minutes or until done.
6. Take out the suman from the steamer and wait for few minutes for it to cool down a little bit then indulge!

Garlicky Chicken Adobo

Adobo is an all-time favorite dish of Filipinos. Be it Chicken or Pork, each Filipino family has their own preferred way of making Adobo. Depending on "how they want it" or "the recipe they get used to". Some people prefer it with very thick sauce, some add coconut milk, some put pineapple, some like it very dry, some opt for very less soy  sauce. There are plenty of variations of adobo.

I've tried so many recipes of adobo but this recipe is definitely the one I'm keeping. I opt for a chicken adobo with thicker sauce and a little  bit of sweetness on it! I also want the chicken to be sauteed in lots of garlic after stewing in vinegar & soy sauce which brings more depth to its flavor. And I want it garlicky! So, I did a little modification on the recipe to harmonize with my taste buds. I personally prefer the thigh part of the chicken for its tenderness & juiciness. I used seasoned rice vinegar instead of the plain white one because I find the plain white vinegar more acidic, tarter and smells more pungent. Rice vinegar makes a sweeter and milder alternatives. That's why I make sure I always have a stock of rice vinegar in my kitchen. Regular vinegar primarily processes from ethanol while rice vinegar is produced by fermenting rice. I also sprinkled sugar which rendered a little bit of sweetness and also to balance off the flavors of sour to salt. I served this adobo last night for our dinner. My husband and my 2-year old son really like it! Over brown rice! Here's the recipe I'd like to share.

Ingredients:

 10 pcs. chicken thigh
 1-1/2 cups seasoned rice vinegar
 1 cup water
 10 cloves garlic, peeled and smashed
 2 bay leaves
 1/2 tablespoon whole black peppercorns, freshly ground 
 3/4 cup soy sauce
 3 tablespoons olive oil
 1 tablespoon minced garlic (for sauteeing after stewing)
 1 teaspoon sugar

How to cook:
In a large non-stick pot, combine all ingredients except soy sauce, oil, minced garlic and sugar, bring to a boil over high heat. Reduce heat and simmer, covered, for 20 minutes.

Add soy sauce and stir to coat chicken evenly. Simmer, covered, another 20 minutes until chicken is cooked through. Transfer chicken to a plate, shaking off as much excess liquid as possible.

Raise heat to medium-high, add sugar and boil sauce until reduced to about 1 cup, about 10 to 15 minutes. Let sauce cool. Remove bay leaves and skim fat from surface.

In a large skillet, heat olive oil over high heat until hot but just before smoking. Sauté chicken in minced garlic in few batches, turning pieces halfway, until browned evenly on both sides, about 5 minutes.

Transfer chicken to a rimmed platter, pour sauce over. Serve hot with sauce-drizzled rice and ENJOY!!!

Whole Wheat Moist Banana Bread

Who wouldn't want to have a bite of a super moist banana bread? This recipe I'd like to share makes an incomparably moist banana bread! Everytime I serve a slice to my hubby, he always ends up asking for more! And yes, my toddler loves it too! I've tried so many banana bread recipes before and I almost get frustrated for not getting the moist that I want! Sometimes, the bread is moist only when it's freshly baked then it gets dry the next day, 'til I found out an ingredient that renders most baked goods exceptionally moist! Even after few days! Yes, it's just the sour cream! I used fat-free sour cream. Since then,  baking banana bread for me is "A Piece of Cake"!

Ooops! Let me share also to you that nearly-rotten-bananas which have dark brown spots on it are what makes the banana bread it's flavor! That's the key! So don't toss them away. It's just about time to bake some moist flavorful banana bread! And try using whole wheat flour for a healthier option. Here's the recipe:

Ingredients:

2 cups whole wheat flour

3/4 tsp kosher salt

½ tsp baking soda

1 tsp baking powder

1 tsp. cinnamon

½ cup vegetable or canola oil

¾ cup brown sugar

¾ cup sugar

2 tsp vanilla extract

1 ½ cups over-ripe bananas, mashed (about 3 large bananas)

1 cup light sour cream

2 large eggs

How to bake:

Preheat the oven to 350 degrees. Grease and line a 9×5” metal loaf pan (Or, if making banana muffins, line 12 muffin cups with liners.) Note: I used springform pan to make a round bread.

In a bowl, stir together the flour, salt, baking soda, baking powder, and cinnamon.

In a large mixing bowl, mix together the oil, brown sugar, and white sugar. Mix in the vanilla extract, mashed bananas, sour cream, and eggs.

Stir in the dry ingredients until combined. Pour the batter into a pan and bake for approximately 60 minutes, or until a toothpick inserted in the center comes out clean. (If baking muffins, fill each lined muffin cup 3/4 of the way, and bake for approximately 20-25 minutes.) Let the banana bread cool for 10 minutes before slicing.

Seafood Medley Aligue Brown Rice

 
A very appetizing rice meal for seafood lovers!!!

"RBX" or "Rice in a Box" was one of my all-time fave wayback in Philippines. I remember my week isn't complete without digging in a box of "Seafood Bagoong Rice"! And yes, I order the same meal over-and-over! It's just so appetizing and I want it spicier! Til' I left the Philippines and craved for RBX. But that time I was intensely desiring for "aligue" or crab fat. So I tried cooking it with aligue instead of bagoong and oh! it turned out so scrumptious!!! I used whole grain brown rice since it's an excellent source of all-round nutrition. I've been eating brown rice for almost 4 years now and I've never been healthier! Here's my simple recipe to share with you. So easy to cook. Fresh seafoods are always the best but if you want to save some bucks you can just buy a pack of frozen mixed seafood. Almost nothing makes a difference! Be it fresh or frozen, it's the aligue that makes it so appetizing since aligue and seafoods are always a perfect combo! You can buy a bottled aligue or crab fat in most Filipino or Chinese stores.

Ingredients:
2 tbsp. cooking oil (I used olive oil)
1 tbsp. chopped garlic
1 Pack Frozen Mixed Seafood (thawed and completely drained)
1/4 cup Bottled Crab Fat (Aligue or Taba ng Talangka)
3 cups Cooked Brown Rice
Frozen Mixed Vegetables
1/2 tsp. salt
dash of pepper
Garlic powder
Onion Powder


How to cook:
1. Thaw frozen seafoods. Drain. Microwave the frozen veggies for about 1-2 minutes.
2. Saute garlic in oil, add seafoods and stir fry.
3. Add crab fat when seafoods are almost cooked.
4. Add the cooked rice and mix together until rice is evenly coated with aligue.
5. Add the cooked veggetables then continue mixing.
6. Sprinkle salt, pepper, garlic powder, onion powder then ENJOY!


Notes:
* Thoroughly drain the thawed frozen seafood then lay it on paper towel to completely dry before sauteing to prevent it from becoming watery.
* You may also use fresh seafoods or fresh vegetables instead of frozen.