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Receitas Para Conectar

Jen compartilha receitas e dicas para uma refeição divertida com a família e amigos. Ela e o convidado Ralph Degala exploram como expressam suas identidades culturais por meio da comida. Para melhorar, Jen prepara um delicioso kamayan filipino, guardanapos tingidos com abacate e um incrível bolo tres leches.

food
home

Receitas Para Conectar

Jen compartilha receitas e dicas para uma refeição divertida com a família e amigos. Ela e o convidado Ralph Degala exploram como expressam suas identidades culturais por meio da comida. Para melhorar, Jen prepara um delicioso kamayan filipino, guardanapos tingidos com abacate e um incrível bolo tres leches.

Supplies

  • For the batter:
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons Thai tea mix
  • 1 1/2 teaspoons baking powder
  • 1/2 cup salted butter
  • 3/4 cup sugar
  • 5 eggs
  • For the soak:
  • 1 cup whole milk
  • 1/4 cup Thai tea mix
  • 3/4 cup condensed milk
  • 1/2 cup heavy cream
  • For the glaze:
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons brewed Thai tea, cooled
  • 1 1/4 cups powdered sugar
  • For the whipped cream:
  • 1 1/4 cups heavy cream

Passo a passo

  1. Preheat oven to 350 degrees. Grease and flour a 9-inch springform pan.
  2. Use a spice grinder or mortar and pestle to turn tea into a fine powder.
  3. In a bowl, combine flour, tea powder and baking powder. In a mixer with a whisk attachment, cream butter and sugar until fluffy and pale in color. Add the eggs and mix well. Add dry mixture in 2 parts and mix until just combined.
  4. Pour into the pan and spread evenly. Bake for 30 minutes, or until an inserted toothpick comes out clean.
  5. Meanwhile, simmer whole milk, turn off the heat, and mix in the tea. Allow to steep for 10 minutes. Strain and cool completely.
  6. Combine the cooled tea milk with condensed milk and heavy cream. When the cake is cooled, poke it generously all over with a fork. Place the cake pan in a shallow baking tray and pour the milk mixture all over. Allow to soak for at least 4 hours, but best done overnight.
  7. Make the lime tea glaze: Whisk all ingredients together until smooth.
  8. Make the whipped cream: Pour heavy cream into a mixing bowl and whip on medium speed until you have stiff peaks. Transfer to a piping bag.
  9. Just before serving, release the cake from the pan, transfer to a serving platter or cake stand, and then pipe the whipped cream on top with a pattern of your choice. Cut slices to serve and use a spoon to drizzle the lime tea glaze on top.

Supplies

  • 2 non-reactive stainless steel pots dedicated to dyeing
  • 4 ripe avocados, with a tinge of pink/purple to skin
  • 6 pre-washed organic 100% cotton napkins

Passo a passo

  1. Scrape the avocado skins and pits, taking care to remove as much green flesh as possible. The green bits will brown over time so the cleaner your skins are the more vibrant your dye will turn out.
  2. In a non-reactive stainless steel pot, heat the water and avocado skins over medium heat for 30 to 45 minutes. Take care not to allow the water to boil, this will cause the skins to cook and the color will darken.
  3. Once the dye bath is as dark as desired, remove from heat and strain the dye into the second pot and remove the skins.
  4. Place the napkins in the dye. Cover the bath and allow the napkins to steep in the dye for 3 hours or up to overnight depending on the desired color.
  5. Allow to dry out of direct sunlight to help the color set.
  6. Use and launder as desired!

Supplies

  • For the lechon:
  • 3 to 4 pounds pork belly, boneless
  • 6 cups water
  • 1/2 cup soy sauce, plus more for basting
  • 4 bay leaves
  • 1 head of garlic, cloves separated but skin on
  • 1 tablespoon whole black peppercorns
  • 1 tablespoon coconut oil
  • Garlic rice:
  • 6 cups day-old cooked white rice
  • 1/4 cup vegetable oil
  • 6 cloves garlic, minced
  • Salt, to taste
  • Tomato onion salad:
  • 4 ripe tomatoes
  • 1 medium red onion
  • 3 tablespoons fish sauce
  • Suka dipping sauce:
  • 1 cup white vinegar
  • 6 cloves garlic, minced
  • 6 red and green bird's eye chilies, thinly sliced
  • Steamed veggies:
  • 1 pound Chinese broccoli, end of stalk trimmed
  • 1 pound green beans, trimmed
  • Salt, to taste
  • Grilled shrimp:
  • 2 pounds head-on, tail-on shrimp
  • Vegetable oil
  • Salt and pepper to taste
  • Banana leaves, thawed and wiped clean for the table

Passo a passo

  1. Prep the lechon: In a large pot, add water, pork belly, bay leaves, garlic, soy sauce and black pepper. Bring to a boil and then lower heat to simmer for 1 hour or until the meat is tender. Place cooked pork belly on a tray with a rack and pat dry. Allow to cool and chill in the fridge for at least 4 hours or best is done overnight.
  2. Cook the lechon: Slice the skin down the middle. Brush the pork belly all over with soy sauce, then rub coconut oil all over. Bake at 400 degrees until the skin is extremely crispy and crackly, about 30 minutes to an hour, depending on the size.
  3. Make the rice: Heat oil in a pan on medium-low. Add garlic and stir to cook until golden. Be careful not to burn it. Immediately add the rice and break it up. Stir everything well and season with salt. Set aside.
  4. Make the tomato salad: Slice the tomatoes in half and gently deseed. Roughly chop and place in a bowl. Cut the onion in half, thinly slice it, and add it to the bowl. Just before serving, toss with fish sauce.
  5. Make the suka: Combine all ingredients in a bowl and set aside.
  6. Using a steamer basket or pot, steam the Chinese broccoli and green beans until bright green and tender. Season with salt.
  7. Make the shrimp: In a bowl, toss shrimp with oil, salt and pepper. Grill the shrimp on both sides, until bright red and opaque but not too firm, about 5 to 6 minutes.
  8. Prepare the banana leaves: Use a blow torch or stove fire to gently warm up the leaves to make them lay flat. Cover the entire table surface by overlapping the leaves.
  9. Slice the lechon into smaller pieces. Place a bed of garlic rice across the center of the table. Top with lechon slices, grilled shrimp and steamed veggies. Scatter tomato salad on some of the edges of rice. Place suka into smaller individual bowls for dipping.
  10. Use your hands for eating!