Recipe: Homemade Pure Vanilla Extract

Homemade Pure Vanilla Extract

Pure vanilla extract can easily be made at home, and is much more superior to the vanilla imitation sold in supermarkets. The flavor of a vanilla bean cannot be fully extracted with water. It requires alcohol instead. This explains why some dishes require alcohol, because some compounds (and thus, flavor) cannot be drawn out with water alone. Here, vodka (instead of rum or brandy) is used because it allows the most vanilla bean flavor to come through. The long steep time results in a more intense vanilla flavor.

Ingredients:
2 c vodka
5 vanilla beans

Procedure:
Split vanilla beans lengthwise in half and cut into 1 inch pieces. In a bottle or tall glass container with lid, add vodka and vanilla beans. Close bottle tightly and let stand (or steep) in a cool dark place for at least 3 months.

Note: After finishing the first batch of extract, you may make another batch using the same beans. Simply add half the amount of vodka then let steep again.

Recipe: Fried Glutinous Rice Cakes (Fried Palitao)

Fried Glutinous Rice Cakes

This an incredibly simple dessert or snack that is basically palitao that has been lightly fried. It also tastes similar to tikoy.

Ingredients:
1 c + 1 tbsp Glutinous rice flour (Sweet rice flour)
Water
1/2 tsp Vanilla extract
Sesame Seeds
Salt
White Sugar
Brown Sugar

Procedure:
In a medium sized sauce pan, add water to about 3/4 full. Boil then lower to a strong simmer.
In a bowl combine flour, 1 1/2 tbsp white sugar, a pinch of salt, vanilla extract, and enough water to form a dough ball that you can handle. Kneed gently with your hands for 30 seconds. Take a small amount of the dough and roll to a ball with a diameter of about 1 1/2 inches. Flatten slightly to form a disc then add to pot of simmering water. Repeat for the rest of the dough. Wait until discs float to the top then remove from pot and lay on a slightly greased plate. Sprinkle discs with sesame seeds (not too much) and some salt. Heat oil in a pan and fry discs until golden brown. Remove and transfer to a plate. Combine equal parts white and brown sugar and sprinkle the mixture on top of the discs. Done!

Note: The salt that is sprinkled on the glutnous rice discs right before frying is important. Without the salt, the flavor will be 'flat'.

Variations:
- Coconut: add coconut milk instead of water.
- Ube: add ube powder or prepared sweetened ube.
- Pandan: add pandan flavored water or add a pinch of pandan extract.
- Green tea: add green tea instead of water.
- Red bean: add some red bean paste.
- Chestnut: add some chestnut puree.
- Coffee: add semi-strong coffee instead of the water.
- Banana: add a pinch of banana extract.
- Chocolate: add some cocoa powder to dough, or sprinke on top with sugar.

Recipe: Pescatora

Spaghetti alla Pescatora

Pescatora is simply seafood pasta. It usually makes use of spaghetti and has tomato sauce. This is my version of it.

Ingredients:
Spaghetti, 1 handful
3 tbsp Olive oil

1 tbsp Butter
3 large Garlic cloves, chopped
1 slice Bacon, chopped
4 pieces Medium-sized Shrimp
3 pirces Medium-sized Mussels
3 pieces Medium-sized Clams
2 small Squid, cut into large rings
1 medium Snapper fillet, cut into segments (optional)
Mushrooms, chopped
1 small Tomato, diced
1/4 c Tomato puree
1/2 tsp Hot pepper flakes
1/4 c Dry white wine
3 tbsp Fish broth or clam juice
Salt, pepper, sugar to taste
Chives, parsley or basil
Fresh grated parmesan or havarti

Procedure:
Cook spaghetti in salted boiling water until just before al dente. While spaghetti is cooking, heat olive oil and butter in a pan. Add bacon. When bacon has browned, add garlic, diced tomatoes, mushrooms and hot pepper flakes. Saute until garlic browns lightly. Add mussels and claims and saute briefly. Add squid, shrimp and snapper and continue sauteing until slightly cooked. Deglaze pan with white wine and allow to evaporate but not completely. Add tomato puree and fish broth or clam juice. Season with salt, pepper and sugar. Let simmer until mussels and clams open. Take spaghetti and some pasta water and add to pan. Cook spaghetti just briefly and coat well with sauce. Add herbs and grated cheese. Done!

Note: If desired, you can add half of the herbs when browning the garlic before adding the rest at the end of the cooking process. If any of the seafood cook too quickly, you can take them out of the pan and set them aside before adding them back in the end. Serve with crusty bread.