Watersports I'm really into ;-)

Okay, okay, if you really want to get me something this summer for my last birthday in my 20s, I'll let you buy what I was going to get myself to help put out boat fires, water river lilies, and do some off-shore fishing. Here it is!

After four prototypes and more than 200 flight tests, the Jetlev-Flyer is ready to hit the market this summer.That baby creates unmeasurable envy and about 500 pounds of thrust to propel normal sized fit individuals like myself 30 feet above the water and zip you along at a cool 35 mph. Jetlev still hasn't called me back about a product review for this amazing website.

Either way, it's lightweight carbon fiber backpack and 10-meter hose with an engine unit that floats in the water draws water through the hose and forces it through two nozzles on the backpack. With handgrip controls, Jetlev can provide up to two hours of continuous flight and hilarious wipeout and a possible comidic (and dramatic) death.

A decade in the making, the Jetlev is currently manufactured by German-based MS Watersports GmbH. At $136,000 per unit, I'll gladly hold off on my next Lambo purchase.

Indian Leg Wrestling

Indian leg wrestling is the competitive sport in which two opponents lie on their backs opposite each other, side by side. The objective is to force your opponent into a backward roll using your leg. On the count of three, the match begins as each player either hooks the other player's leg at the knee and or ankle. Gluteal muscle strength is the key to forcing your opponent into a backward roll. There is no major equipment or standard uniform wrestlers commonly use and as such, a match can take place with clothes being optional and almost anywhere there is enough ground space for each opponent.

I think the sound she makes could be the new Wilhelm Scream. lol

What I'm eating.

This is a flank stake I cooked a few hours ago. I served it with chimichurri, garlic puree, braised radish and garlic, blanched spring onion.

The chimichurri and the garlic puree really livened the whole dish up. 

For the puree, I braised garlic cloves in coconut milk until soft enough to make a silky sauce.

The chimichurri is a combo of fresh parsley, evoo, and other goodness. 

Chimichurri

Along with the basic ingredients, other things like cilantro, oregano, cumin, or even tomato may be used for different variations. Depending on your taste, the range of textures can go from a smooth pesto like consistency to chunky and broken salsa of sorts. Usually, Chimichurri is served with Grilled Meat & Fried Empanadas and makes a perfect marinade as well.  It's a healthy, herbaceous, and light spark that can add a new light on foods you love.

This is how I recently made it.

Ingredients:

1. 1 bunch flat leaf parsley leaves and stems
2. 6-8 garlic cloves, minced and pasted
   
3. some fresh oregano leaves
   
4. a little bit of cilantro
5. 2/3 cup olive oil
6. Coarse sea salt
7. Ground black pepper
8. Red pepper flakes
9. 1 Teaspoon pimentón 
10. 3 Tablespoons coconut vinegar
11. A splash of water

Preparation:

Mince garlic. Add Sea salt and crush into a fine paste. Add to finely chop the parsley, cilantro and oregano.

Transfer the mixture to a small bowl and stir introduce the olive oil, sea salt, black pepper, paprika, and red pepper flakes. Add in the vinegar. I added a splash of water to make it a little lighter. 

I served the chimichurri immediately with some flank steak I cooked, however I like making mine ahead of time and allowing it to rests and deepen in flavor. 

This is just how I did it!

Filipino Food: Leche Flan w/ Coconut Milk

Hello People!

Sorry I haven't posted in awhile, but it seems some internet squatters from India have taken over my url. So, we are back to basics!

Here is a video about Leche Flan, one of my Mother's favorite desserts.

I make it a little differently by using coconut milk. This is usually not done, but I find it adds to the texture that I like and a subtle flavor I love. Also I think it makes it more Filipino by including coconut milk!

You can find a full description of the recipe below the video. Try it out, enjoy, and subscribe to my youtube channel too!



Ingredients:

• 1 cup of sugar
• 1/4 cup water
• 2 cans heavy coconut milk
• 10 egg yolks
• 1 can condensed milk
• 1 tsp vanilla
• 1/2 tsp salt

Caramel

Place sugar and water in small pot and boil until sugar reaches a deep amber color. Place caramel in the bottom of dish. Set aside to cool uncovered.

Custard

Reduce 2 cans of coconut milk over medium heat by half. Watch and continuously stir as not to burn the milk. Once reduce, set aside.

Combine 10 beaten egg yolks in a large mixing bowl with condensed milk. Mix well with a spoon. Do not use a whisk as we do not want to incorporate air into the mixture. Slowly introduce the reduced coconut milk to the egg mixture while continually mixing so as not to scramble the eggs. Mix well and add the vanilla. Taste and add salt as needed.

Place the custard mixture into the dish with the now cooled and hardened sugar on the bottom. Tap the dish on the counter a few times to release any air bubbles. Place dish in a steamer for 30 to 40 minutes or until the flan has just set.

After it has steamed, check for doneness with a knife. It should come out somewhat clean without a thick coating when inserted in the center. Take out and let rest on a baking rack for 15 minutes.

At this point, you may loosen the edges with a knife, invert and serve the flan warm. You can also put it in the fridge to cool further and then invert and serve cold or room temp. Either way, you'll love the end result!

Artillery S'more

Filipino Food: Kare-Kare

So good. So good.

A favorite dish and mainstay in the Filipino Culinary repertoire, Kare-Kare, a peanut based stew traditionally made with ox tail and local vegetables. Long beans, egg plant, and bok choi are used in this comfort food. In my view, this dish is as ubiquitous at my family gatherings as leche flan, egg rolls, or pancit canton. My take uses beef short ribs and instead of just boiling everything together or using a pressure cooker, I first brown the meat and then braise it. I find that it this helps elevate the flavors and makes for a deeper, more complex, finer final product without the need to use the packaged Kare-Kare mix that most people use. I mean really, give me a break, right?

Bread Bread Bread

Baking is nice.

During my Christmas Break a friend asked me to make a bread episode and as such, I had the wonderful opportunity to bake some bread for some of my family in Long Beach, NY and my aunt that was visiting from the Philippines. This is a sweet egg bread that has a tremendously crunchy crust and a very soft crumb. 

It's good to bake bread for family and friends.

This is a version much akin to Monay, a sweet bread of the Philippines. I bake it into one big loaf. Enjoy!