Last weekend was my birthday, so I made myself a cake. If you are a regular reader of this blog, you might know that every year, I make this Marble Cheesecake. It’s delicious, but since it’s Filipino Food Month over here, I decided to make something different: Sans Rival.
I remembered this cake that my mom used to get now and again when I was little. I hadn’t had it in ages– my younger sister doesn’t remember ever having it at all– but I looked up some recipes and decided to give it a go.
Sans Rival is a Filipino dessert that is decidedly French in origin. Layers of daquoise (a meringue made with nuts) are sandwiched together with French buttercream. While French daquoise is traditionally made with almonds, this is made with cashews. Once all the layers are assembled, buttercream is used to frost the entire thing, and then it is adorned with more cashews. Since I had never made this before, I consulted a lot of recipes but followed this one by To Food With Love most closely.
Hi everyone! It’s still Filipino Food Month, and today I’m directing you to an amazing recipe that I love. It’s simple and just so delicious. It’s from a blog called the Ivory Hut. She has a lot of delicious Filipino recipes there, so you should check her out. We made this for dinner last night and it was a hit all around. Little Man doesn’t love green beans, but he kept asking for more and more squash.
As a kid, I was never a huge fan of squash. My grandma makes squash by boiling and mashing it and topping with with butter & brown sugar. When I was little, I always ate it, but tried my best to get a spoonful mostly of brown sugar. Then in middle school in the Philippines, I was served a dish similar to the one you see above at a school event. I asked my friends what this delicious orange vegetable was, and to my surprise they said squash. I’ve loved it ever since, in any form. But I’ll always hold a special place in my heart (stomach?) for this dish, with the lovely combination of squash and coconut milk. This version with crispy bacon is especially delightful, and couldn’t be easier to make.
For those of you still in the thralls of winter weather on this first day of spring, it’s a wonderfully comforting and filling meal for a cold day.
It’s Filipino Food Month over here, but in a few days it’s also St. Patrick’s Day. I decided to combine the two and make some Filipino food that’s green.
Puto is a Filipino steamed rice cake, although it can also be made with regular flour. (And before anyone gets all up in arms, I am aware that “puto” means something entirely different in Spanish. So if you and/or the people you’re serving are Spanish speakers, you might want to stick to “steamed rice cakes.”) I made these to be coconut pandan flavored, but they can also easily be made plain coconut, if you can’t get your hands on pandan extract. Bonus! These are gluten-free and vegan. I adapted the Puto Puti recipe found here.
Are you ready for the next installment of Filipino Food Month? I know I am.
This is a Filipino dish called Pancit. There are many versions of this dish in the Philippines, with the main two that I ever came across being Pancit Bihon and Pancit Canton. Bihon is made with thin rice noodles, and canton is made with more of a lo-mein kind of noodle. In our house, we’re split as to which we prefer, with myself vastly preferring bihon and Hubs vastly preferring canton. Since it’s my birthday month and I’m doing the cooking, I win this time. 😉