Manic for Ice Cream

The scorching hot summer sun makes the average citizen long for the beach, jump in cold water, take frequent showers, turn on the a/c to full blast, sweat like a pig, develop migraines and during unfortunate times, suffer from heat stroke. These days, any excuse to open the fridge, down cold treats are welcome, especially if we’re talking about my husband–when under the hot sun, is no different than the average citizen. KK LOVES ice cream and this love goes straight back to more than 30 years of beautiful and poignant memories. He can eat a pint in less than 10 minutes, I kid you not. When the temperature rises to as hot as 38 to even 40 degrees,  I do not have the heart to raise my hand and stop KK from grabbing the closest half-gallon tub of ice cream to cool himself down. My husband doing this almost daily made me uncomfortable because I know there are a lot of hormones (because of the cow milk), artificial flavors, refined sugar, stabilizers and other things I cannot even pronounce in ice cream so I started making the kind of ice cream our bodies will thank us for eating: Raw (hardly processed, 100% nutrition) , non-dairy, coconut-based, no extenders, stabilizers, white sugar and no artificial anything. The plan is to stuff the freezer to the brim and give the husband zero excuse to buy commercial ice cream, especially when what I make tastes much better and is nutritionally superior. So far we have two half-gallon tubs in the freezer (awesome way to recycle all those ice cream tubs from the store). Tomorrow, I shall make durian ice cream or perhaps passion fruit and orange sherbet? The options are endless. Super soon, our kitchen will offer these–and more flavors– for sale. Watch out for... read more

COOKIN’ RECIPE: Vegan Bagoong

One of my greatest frustrations going largely plant-based is the lack of bagoong. Bagoong (particularly the alamang type, exponentially salty, sweet and spicy) is one of my favorite condiments and stir-fry must have for local dishes. I experimented a few times and used recipes of people who have been on the path longer than I have. Close to throwing in the towel, I stumbled upon a copy of Yummy magazine and saw Marie Gonzalez‘s recipe and followed it to the letter. At the time, it was the closest I’ve come to achieving the depth of umami-ness only real bagoong can deliver. Along the way, I adapted the recipe and made changes to fine tune it to my preference. Yield: 2 cups INGREDIENTS: 1 cup shiitake mushrooms (for this recipe, I find brown mushrooms are better, particularly the dried type then reconstituted) 1 head of garlic, chopped 200 g tausi or salted black beans (reserve the brine) 6 roasted nori sheets 3 pieces of kombu, reconstituted in a little water (reserve the water) 2 siling labuyo or bird’s eye chilies (I like mine spicy) 1/4 cup coconut sugar 2 tablespoons achuete oil HOW TO: Using a food processor, blitz the mushrooms, tausi and nori sheets until everything is well incorporated and resembles a fine mince. In a heavy-bottomed pan, heat the achuete oil and fry the garlic until golden. Add the chilies. Add the mushroom mixture and saute for more or less 5 minutes. Add the kombu water and tausi brine. Sprinkle in the sugar, mix and season to taste. This is the first dish I made with the bagoong. This is also great with green mangoes and grilled vegetables. KNL currently produces this bagoong for those people who do not have time to make this. For inquiries and prices, please e-mail or contact us via our FB page.... read more