Category Archive

Kakanin “Native Rice Cake”, made white and purple glutinous rice and sugar, with a sweet, caramelized coconut topping.

If you’re a fan of Japanese Mochi, then Kakanin should be right your alley. Kakanin is actually a very generalized name in Ilocano dialect for a popular Filipino rice cake dessert made with cooked glutinous white mochi rice called Malagkit, and in this case a type of purple rice called Pirurutong. In the Philippines, there are several varieties and sub-categories of the dish, including ingredients used and overall recipe, depending who and where you’re getting it from.

With this particular Kakanin, the white mochi rice and purple rice are cooked separately due to different cooking times; note that the purple rice must also be pre-soaked in water the night before in order to ready the hard, raw grains for cooking. After they’re both fully cooked, they’re combined in a non-stick pot with brown sugar until fully incorporated. Then it’s pressed into a serving pan and topped with a rich coconut topping called Latik.

Latik is made by heating coconut milk with a special type of hard cane sugar until reduced into a curd-like, condensed consistency with a brown color. This is good stuff!

Kakanin with Latik topping

At that point, the dish doesn’t require any further cooking, but is left in the serving pan that is covered until cooled, then cut into individual squares.

Think of it like this: If a Rice Krispy treat and Mochi had children, this would (sort of) be the result. lol

I especially appreciate that it isn’t overly-sweet, and while it’s sticky for sure, the whole grains of glutinous rice provide a most interesting texture that, personally, I prefer over mochi. Rounding it all out is that deceptively decadent, almost buttery condensed coconut Latik topping that makes this dish truly exotic.

Diner “C” brought this pan of Kakanin to share with us at work yesterday and we all loved it. Masarap!

Related links:
• The Little Kakanin Book
• Filipino Kakanin (Snacks)
• Kakanin, Suman, Native Rice Cakes

Mechado Filipino Beef Stew

A friend of mine, originally from the Philippines, recently introduced me to this most delicious variant of beef stew I’ve ever tried. While it’s not far off from the familiar “local style” beef stew, what sets Mechado apart is the flavor imparted by the chopped and sliced red bell peppers, accentuated by the depth of the  soy sauce, along with the Bay Leaves to round it out.

If you search for recipes on the web, you’ll find that other variants of Mechado which call for an acidic component such as Calamansi, lemon, lime or vinegar. But this recipe has none. What also sets this recipe from others apart is the use of Beef Bullion cubes (Knorr brand), adding even further depth of flavor.

This recipe for Mechado Filipino Beef Stew recipe has been prepared and presented exclusively here at the Tasty Island and is proven to be an absolute winner that’s sure to please!

Mechado
Filipino Beef Stew

Ingredients:

2 - 3 lbs. Beef with bones preferred or boneless chuck roast (sliced in cubes)
8 Cloves garlic (chopped)
1 Medium onion (chopped)
1 Large red bell pepper (half chopped and half cube sliced)
1 Medium canned tomato sauce
1 Piece bay leaf
½ Cup Silver Swan Soy Sauce*
2 Cubes of beef bouillon
4 Medium potatoes (peeled and cut into quarters)

Optional: May also add celery and carrots (which I did, as shown in next photo).

Saute garlic, onion and chopped red bell peppers. Cook for about five minutes, or until softened, stirring constantly…

Add the beef and mix well. Add the bay leaf and cook until the beef turns to medium brown and all the juice comes out from the meat…

What’s different here is, instead of searing the outside of the beef, you just brown it and let the juices naturally flow out, which creates its own starting stock base.

Add the soy sauce and beef bouillon. Mix well and cook for about seven minutes.

*The recipe calls for Silver Swan Soy Sauce (imported from the Philippines), but the market I bought the ingredients from this day didn’t have any in stock. So I opted instead for this TROPICS brand, also imported from P.I.. It has a slightly more “caramelized” flavor than typical Japanese style Shoyu styles.

Then, add the tomato sauce. Pour water into the tomato sauce can up to the rim and pour into the pot. Mix and cover the pot. Boil and cook over low heat…

Taste for saltiness. Mix occasionally to prevent the meat from sticking into the bottom of the pot. Cook until the beef is tender enough to bite and the sauce is slightly thick.

Add the remaining red bell pepper and the soft potatoes (cooked from the microware). Mix it well again, cover the pot and turn off the heat…

Serve over hot white rice. Enjoy!

Outback Steakhouse is growing, with 4 locations now on Oahu. But enough about steaks, what I’m really talking about here is what’s growing out in the backyard!

Mom’s place in Hawaii Kai has an interesting variety of fruits and herbs which (for the most part) are certainly put to use in our kitchen.

Hawaiian Chili Pepper tree

Hawaiian Chili Peppers are probably very high on the Scovel Scale for heat. A raw bite into one of these little demons will certainly sending you running for the water fountain, or possibly the emergency room. It’s commonly used in Hawaii to make Chili Pepper Water, a liquid condiment that you pour on food, similar to how you’d use Tobasco sauce. It’s also used to make Pepper Jelly, which is really ono on Saloon Pilot Crackers. Also commonly used (very sparingly) in poke and in my late uncle’s smoked meat marinade. The young ones are green, turning to yellow than “ripe” when they’re a bright reddish-orange. They keep for a long time in the refrigerator and can also be frozen for later use.

Meyer Lemon

Meyer Lemon is said to originate from China, with a cross in flavor between a lemon and mandarine orange. It’s a suitable substitute in most recipes that call for regular lemon. It has a sort of yellow-orange color when fully mature. Look at the rather beautiful flower this decorative fruit tree also bares.

Calamansi

Calamansi is a citrus fruit that originally came from the Philippines. It looks like a small lime when ripe, growing no larger than a golf ball, though usually a bit smaller than that. It’s very tart with a sort of combined lemon-lime flavor.

Calamansi is great for flavoring seafood dishes and also squeezed over Pancit Filipino noodles. It also a good flavor enhancer in mixed drinks such as Vodka Tonic. Aloha Maid, a Hawaii juice manufacter sells ready-to-serve sweetened Calamansi Juice in cans.

Breadfruit, a.k.a. Ulu

Breadfruit, also called ‘Ulu in Hawaiian is a staple food throughout the pacific islands - most notably Samoa. It’s very starchy and usually baked before eaten. My cousin loves it simply like that with some margarine on it. We’re not really into it and end up giving our tree’s harvest to family and friends.

Star Fruit

Star Fruit has such a unique flavor and texture. Just as that link suggested, it’s sort of like a combination of a pear, apple and grape. The edible skin has a waxy texture to it. They can be very tart when not fully ripe, with some of that tartness evident even at its ripe stage, though very sweet and “fruity” as well.

Rosemary

Rosemary has a sort of pine-like flavor and fragrant aroma that compliments beef and lamb dishes perfectly. In fact, a leg or rack of lamb roast without it would almost be a sin! I also like to chop it and sprinkle on baked Yukon Gold Potatoes drizzled with Olive Oil, Salt and Pepper.

Asian Flat Leaf Chives

Chives are part of the onion family and are basically like a miniature scallion. This variety has a flat leaf profile, unlike the tubular profile of standard chives. These have a more “earthy” than “oniony” flavor. I most often use them chopped fine and put over a fully-loaded baked potato… one of my favorite comfort foods! Sometimes I’ll use them full length as a garnish for presentation when we entertain guests.

Bananas in early growth stage


Hawaiian Ti plant

The Hawaiian Ti plant or Ki is something many of us Kama’aina take for granted because of its abundance in the islands. From what I understand, these are hard to come by in the mainland. My sister in Missouri keeps Ti leaves rolled up in Ziploc bags in the freezer. Some recipes I’ve read say Banana Leaf is an adequate substitution, but I hear it imparts a slightly different flavor. Ti leaves are an absolute requirement to properly flavored dishes such as Laulau and Kalua Pig. Ki was highly regarded and considered sacred by the ancient Hawaiians.

A red-eyed ladybug strolls upon 2 kumquats

This rather cool macro shot (click the photo to view it full size) captures a a ladybug lazily resting on this Kumquat tree branch. She (aren’t all ladybugs “she”? lol) has silvery-blue dots on her black body and little red eyes. This bug’s actual size is no larger than 2 grains of rice. The diameter of those Kumquats are about 1″.

The Kumquat is another fruit originally from China. They ripen to a bright orange color and can be eaten with the skin on. It’s sweet on the outside and rind, but the inside is very tart and not desirable to eat. They’re OK, but not my favorite.

All these photos were taken by me yesterday, Sunday, October 22, 2006, which gives you an idea of what’s growing in Hawaii Kai’s climate during this time of year. Of noticeable absence are our White Pirie and Shibata Mango, which of course is out of season right now. Also, our Basil and Mint herbs were in a new growth cycle and not worth photographing.

Next time I’ll share photos of the beautiful flowers we’ve got growing Outback.. I mean.. out back! Hey, pass me the A-1 Steak Sauce.

Tasty Island Rating
Not rated.

Bautista’s Filipino Kitchen - Waikiki International Marketplace

I’ll admit, I’m no expert when it comes to Filipino food, but Bautista’s certainly gives me the impression that they’re doing it right.

Bautista’s has 3 locations on Oahu, but my many visits have been exclusively from their take-out counter located in the Waikiki International Marketplace, which is a nice convenience for the many local Filipinos who work in nearby hotels.

Clockwise: Pork Guisantes, Dinuguan, Longanisa and Pancit (Open image in new window for full-size view)
Their take-out selection includes all the favorites including Pork Adobo, Guisantes (pork & peas), Pinakbet, Longanisa (a tasty, slightly sweet sausage), Kari-kare, Lumpia, Longanisa and my favorite.. DINUGUAN!

My favorite is the Dinuguan, that brown stew located in front of the Longanisa Sausages on the right. Theirs is the “soupy” Tagalog style. Yum! You can simply point and choose (or ask about) which items you’re interested in.

Prices are very reasonable and portions are generous. Entrees are served simply with 2 scoops of white rice. You can also order items in containers ala carte.

Bautista’s Filipino Kitchen
2330 Kalakaua Ave in the International Market Place
Honolulu, Hawaii 96815
Ph: (80 923-7220
850 Kamehameha Hwy in the Pearl City Shopping Center
Pearl City, Hawaii 96782
Ph: (80 455-3920
98-1005 Moanalua Rd in the Pearlridge Center
Uptown Aiea, Hawaii 96701
Ph: (80 487-2234