Filipino Bola-Bola In Sweet Chili Sauce

Hmmmnn...these are balls of goodness made with ground pork, beef and pork fat, fried then dunked into the sweet chili sauce.This is such a meaty, sweet, spicy temptation and I couldnt get away from these balls.,oh so good!

Thank you Bev of Over The Moon for the feature of my Filipino Mamon. Its always a delight  to see my creation in that corner. 

In the Philippines, meatballs are called almondigas or bola-bola and are usually served in a misua noodle soup with toasted garlic, squash and pork cracklings. Almondigas are derived from Hispanic influence on Filipino cuisine and ultimately derived from Moorish influence. Bola-bolas are also stewed or pan-fried until golden brown. Bola-bola is also used as a filling for siopao, the local variant of baozi.

There is this particular dish that we would normally order and we call it Sweet and Sour Meatballs. But I prefer my homemade one because it has no extender, more meaty, fresh and delicious I would say. Nothing beats the home made style meatballs. I love it as appetizer, in a pasta, in a soup or with one full bowl of rice of course. My obsession for meatballs was like one year and within this year I would always make and experiment, adjust ,change and add until I got what I liked best.

So brace yourself, here's my Bola-Bola In Sweet Chili Sauce :

Printable Recipe

Ingredients:

500 grams ground pork with fats

500 grams ground beef

1 tsp grated ginger

6 garlic grated

1 cup grated carrot

1 tsp  salt

2 tbsp corn starch

1 tsp ground black pepper

2 tsp rice wine

1 tsp five spice powder

1 tbsp oyster sauce

1 tbsp hoisin sauce

1 tsp sesame oil

Direction:

Mix together all ingredients for meatballs. 

Form into 1 1/2 inch balls to 2 inch balls or it depends to size you like.

Heat the cooking oil in a wok or pan and over high heat fry the meatballs in batches

Make sure to brown outside, fry for 5 minutes rolling them in hot oil.

Transfer to a plate lined with paper towel.

For the Sauce:

1/2 cup rice wine

1/2 cup water

1 cup sugar

1/2 tsp to 1 tsp chili flakes

1/2 tsp salt

toasted sesame seeds for garnish

Direction:

Combine rice wine, water and sugar in a saucepan.

Let it boil then shift the fire to medium heat.

Boil without stirring and uncovered until it becomes syrup. Set Aside and cool

Arrange the meatballs on a platter, drizzle with sweet chili and sprinkle some sesame seeds.

Enjoy! It wont last.. yummy.

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Señoras’ Yema Cake

Oh my goodness, I am so proud of this cake. In honor of my sister’s beautiful friendship with the Señoras, my version now is called Señoras' Yema Cake. Last week my eldest sister together with her friends came over for a sweet 5 day trip to Singapore. No, they didnt stay in a hotel and yes, we cramped up in our home. Well, it was fun and I enjoyed seeing and hearing these ladies, the talk, the laughter and the bantering as well. What an honest to goodness friendship it is.. I saw how they cared for my sister when her husband, my brother-in-law died from cancer. They compliment one another, different personalities yet they seem to express well what friendship is all about. I look at them and I thought to myself..will I ever grow old with friends..how I wish. 

Here they are, my eldest sister (wearing polka dotted blouse) with her friends 

Yema Cake is currently the new favorite in the Philippines. The idea came from our favorite Yema Candy which is very popular since I can remember. Just how and who started Yema Cake, I cant tell you but first there was a popular shop in Tagaytay followed by another one in Quezon City( Philippines) and yes nowadays you can find it in most of the baking shops and mall stalls in the Philippines. My first attempt was actually delicious according to my husband and children. True to their words, I arrived home from work seeing the empty cake stand. But honestly, I don't like it, I could not eat the full taste of condensed milk in a frost. If this is Yema Cake, Wow! I need to do something with my version. The frost shouldnt be thick or thin..and the condensed milk is subtle but you know its there.

But first let me share the history of Yema in the Philippines:

Yema is a sweet custard confectionary from the Philippines. It is made with egg yolks, milk, and sugar.^[1] The name yema is from Spanish for "egg yolk". Like other egg yolk-based Filipino desserts, it is believed that yemaoriginated from early Spanish construction materials. During the Spanish colonization of the Philippines, egg whites mixed with quicklime and eggshells were used as a type of mortar to hold stone walls together. Filipinos reused the discarded egg yolks into various dishes. Among them is yema, which is possibly based on the Spanish pastry Yemas de Santa Teresa.^[1]

Yemas were originally made with only egg yolks and sugar, heated and stirred until the consistency is thick. They are then shaped into small balls or pyramids and covered in white sugar. Milk (or condensed milk) later became part of the recipe (probably during the American period). Modern variations also usually include chopped nuts.^[2][3]

Here is my version:
Printable Recipes

Ingredients:
8 egg yolks
1/2 cup refined white sugar

1/2 cup butter softened
1/3 cup condensed milk
2 cups cake flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp orange zest
1 tsp lemon zest
1 tsp vanilla
1 tsp orange juice
1 tsp lemon juice
1/2 cup cheddar cheese
8 egg whites
1 tsp cream of tartar
3/4 cup white sugar
1 cup cheddar cheese.
Direction:

Combine and sift cake flour,baking powder,baking soda and salt.Set aside.
In a mixer bowl, put the egg yolks, sugar, butter and milk. 
Beat in a high speed until fine and smooth
Then add the flour mixture, orange zest, lemon zest, orange juice, lemon juice and vanila.
Use the paddle this time and mix in high speed until well combined.

Add in 1/2 cup cheese in using spatula.Set aside.
This time beat egg whites and cream of tartar together in high speed.
Once the peak starts to form, add the sugar gradually
Beat until high and stiff.
Combine the mixtures by adding the egg white mixture over the egg yolk flour mixture.
Gently fold them together by using wooden spatula.
Once the mixture is combined,pour in your baking pan of preference. ( 3 layers of 9 inch )
Bake at 350 or 180 for 15 minutes.

Cool the cakes then frost.

Remember to sprinkle cheddar cheese on top, be generous.

Cool the cake inside the fridge before serving. Yummy!

Frosting:
1 cream cheese 250 grams

1 can condensed milk

1/4 cup whipping cream

Combine all of the above and beat on high speed until fully mix.

Cool inside the fridge for 30 minutes then frost your cooled cake.

I got so lazy to divide the batter into 3, I use the moulder for Angel Cake. The anticipation is too much until my son took the first bite... hmmmmnnn...he said ..and I knew ..I made it!

The end result is just like what I wanted, the condensed milk is just right in the cake and in the frost. Oh my goodness, I am so proud of this cake. I have friends who came over and they really love it. 

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Filipino Mamon

Thank you Ladies for the feature of my Peanut Butter Chocolate Reese's Birthday Cake. It feels wonderful to read such kind words and lovely thoughts. This cake won't fail you. I love it and I know it by the heart. Julie of Back To My Southern Roots, Jen of A Fireman's Wife, Angie of Fiesta Friday   and Judi of Cooking With Aunt Juju, host and co host of Fiesta Friday, Liberty of Best of the Weekend, Andrea of Scraptastic Saturday,  Helen Of Whats for Dinner Sunday, Leslie of Playdates and Parties and Jen of Jenerally Informed, hosts of Happy Now

I terribly miss our good old Mamon back home for several days already so yesterday I decided to bake and I was really hoping it would satisfy my craving.Yes, it did and right now, I am enjoying my precious Mamon with hot chocolate. Oh what a life, the comfort that it gives when you are actually enjoying your craving.I wont trade it for anything else and again back to the same routine. How did Mamon come to our place?

Mamon is a very soft yellow sponge cake with moist buttery flavor.It is a very popular sponge cake in the Philippines and is considered to be among the top 10 pastries in the country. Filipino Mamon is considered also as the old time favorite and usually Balikbayans or Filipinos who come home for a vacation would bring Filipino Mamon with them going back to their destinations. There is this popular bakeshop in our place that popularized mamon in a box of 6 or 12(individually wrapped). So,you can just grab a bag or two and carry them with you.The shop is called Goldilocks and the shop itself created a history because its been with us since 1966. Most Filipinos grew up with it and nowadays you can find their branches internationally. For more information you can read their website and amazingly now it has Padala Program or you can order online You're The 1 Goldilocks Oh lets go back to my precious mamon. This type of cake can be consumed freshly baked or straight from the fridge.Nowadays Filipino Mamon comes in different varieties such as special or regular. Special comes with sugar and cheese on top while regulars ones are without toppings, plain yet delicious and that's how I wanted my Filipino Mamon. Recently I discovered that there is Mocha Mamon and it is also good. Now I think of making my own chocolate mamon. Hmmnn..I think its lovely and the fact that we all love chocolates at home. I read that this type of cake originated from the Chinese settlers who came to our place. They introduced it to us and we gladly welcome it..Chinese cakes are basically white and yellow,very soft,moist and they don't bake it..rather they steam it. The word mamon is a slang Spanish term for breast. Well,I find its funny but that's the way it is...I imagined Mamon as soft,fluffy and round..now it doesn't make any sense at all, so lets just leave it that way...lol!

Here is my Filipino Mamon
Printable Recipe
Ingredients:
8 egg yolks
3/4 cup sugar
1/2 cup butter softened
1/3 cup +2 tbsp milk
2 cups cake flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 tsp orange extract
1/4 tsp lemon extract
1 tsp lemon zest
1 tsp vanilla
8 egg whites
1 tsp cream of tartar
3/4 cup white sugar

Direction:
Combine and sift cake flour,baking powder,baking soda and salt.Set aside.
In a mixer bowl, put the egg yolks, sugar, butter and milk
Beat in a high speed until fine and smooth
Then add the flour mixture, orange extract, lemon extract, lemon zest and vanila.
Use the paddle this time and mix in high speed until well combined.Set aside.
This time beat egg whites and cream of tartar together in high speed.
Once the peak starts to form, add the sugar gradually
Beat until high and stiff.
Combine the mixtures by adding the egg white mixture over the egg yolk flour mixture.
Gently fold them together by using wooden spatula.
Once the mixture is combined,make your own mamon using your moulds of preference.
Bake at 350 or 180 for 15 minutes.

Here they are..the lovely and the fairest of them all. The very top is moist and sticky and when you bite, prepare to lick your upper lip. Hmmmnnn..such a yummy treat, soft and fluffy! The moment the first batch was done, I really fell in love. I grabbed them and I ate them.. My Gosh, my craving was so great, I ate six of them in five minutes...the next I dont count anymore..forget the numbers and the calories just eat,giggle and be merry because these pretty little angels are so heavenly.

The smartest thing to do cause it looks so cool, just grab a pack and be happy because this is the day for an instant celebration for whatever reason.Today while making my post,I have the pleasure of eating my brunch..the nicest brunch because its my craving..its my pleasure and I dont care how I bite..whether Im a lady or a monkey..that I dont care. Well, come on in..have some..the best things in life are for free! Lets eat,lets giggle and lets be merry!

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Filipino Adobo

"Be bold! Worth trying is Adobo, a dish showing Spanish and Mexican influences but with regional variations. Pork, or a combination of pork and chicken, is stewed in a mixture of vinegar, bay leaf, peppercorn and garlic over a slow fire"

Even before the Spaniards came, early Filipinos cooked their food minimally by roasting, steaming or boiling. To keep it fresh longer, food was often cooked by immersion in vinegar and salt. Thus, early Filipinos could have been cooking its meat in vinegar, which is the basic process in making adobo.

From the Chinese traders came soy sauce and thus this ingredient found its way into the meat being cooked in vinegar. Salt was slowly taken out from the recipe and replaced with soy sauce. However, there are adobo purists who continue to use salt in their adobo marinade.

The old Spanish word Adobar could be where the early Filipinos got the word for their most famous dish. In Spanish cuisine, however, adobo refers to a pickling sauce made with olive oil, vinegar, garlic, thyme, bay leaf, oregano, paprika and salt. The word adobo is also used in Mexican and Caribbean cuisine. The Mexican adobo refers to a piquant red sauce made from ground chilies, herbs and vinegar sold canned or jarred. The Caribbean adobo usually refers to a dry rub of garlic, onion, oregano, salt and pepper.T he Filipino Adobo selected their favorite condiments and spices — vinegar, soy sauce, garlic, bay leaves — used them to stew chicken and/or pork, and gave it a Spanish name.....

No one could actually tell the exact recipe of adobo. Our country was under the Spanish rule for 400 years.There was a story about a Spanish governor who has several Filipino staff in his house and he taught them to cook the Spanish way.Later on these people began to introduce the dishes in their household and that started the leaked...how Spanish food was brought down to our table and down to our palate and passed from generation onwards.

My version of adobo is actually a mix of traditional way how a Spanish adobo is cooked but I cant omit soy sauce because I learned to cook adobo with soy sauce. I tried the recipe without soy sauce and I don't like it because it was so white...it looked raw to me and I cant take it. The best thing about adobo is that it could last for a week without refrigeration.Put it in a jar and let it stand in one corner and just get what you can eat and still it will not get spoiled. During camping or outing, Adobo is such a perfect food to go. The longer it last. the better it taste. Nowadays there are people who add boiled eggs in their adobo..for variety, for economic reason and somehow adapted to Chinese way of cooking their stew.

Printable Recipe

Ingredients:

1/2 kg or 500 grams pork belly

1/2 kg or 500 grams chicken, a combination of wings or drumstick

1 whole head garlic crushed

1 tsp peppercorn crushed

1/4 tsp ground black pepper

1/2 cup vinegar

1/2 cup soy sauce

2 tsp rice wine

2 pcs bay leaf

1/2 cup + 1/4 cup olive oil

1 cup water

1 tsp salt

1 tsp sugar

2 tsp rice wine

1/4 tsp thyme

1/4 tsp oregano

1 tsp paprika

1 tsp dried chili flakes

Direction:

First marinate pork and chicken for 30 minutes with the combination of:crushed garlic, crushed peppercorns, ground black pepper,vinegar,soy sauce,rice wine and bay leaf.

Then put the chicken/pork with marinate to a saucepan. Let it boil over medium heat for 10 minutes. Do not stir.

Let it cool for 5 minutes and using the strainer, separate the sauce and kept aside.

After that, heat a pan or saucepan,put 1/4 cup oil and start to fry the pork/chicken meat by batches..fry them until just brown.

Then using the same sauce pan where you previously cook to boil the mixture, put back the fried chicken/pork meat, add also the used oil from frying if there's any.

Now add the ff:the sauce that you set aside(taken after you strained),1cup water, 1/2 cup olive oil, salt,sugar,thyme,oregano,paprika and chili flakes.

Heat the mixture and once it boils,turn the the heat to simmering mode and cook for 1 hour or until you reach the desired consistency..Avoid stirring, oh yes you may...I know you cant help it cause you will..just like me.. but stir it just to check once in a while.

Now here's the good old Adobo, the meat is soft and tender...the taste is kinda strong and addictive, the combination of soy sauce, vinegar, salt, rice wine and sugar has made the dish tasty, the distinct taste of chaos in your mouth but it is such a comfort to eat.The use of olive oil and herbs gives a very rich flavor and aroma. Hmmmmnn... never mind the extra weight I will gain... I will eat....! now, pronto!

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