The first thought that raced through my mind as I opened to box of Pulo Philippine Cuisine cooking sauces was, “What the heck did I get myself into?”

If you’ve ever been to my site before, you know that I don’t do cooking articles. I do interviews, and I write about the food related events. This will be my first ever attempt at a recipe, so please be gentle when you leave a comment below.

The full lineup of Pulo Philippine Cuisine sauces & marinades

I’ve only had Filipino cuisine once before at an event in Toronto, so when Food Bloggers Of Canada offered me the opportunity to use these sauces to create something new, I jumped at it. I also loved the fact that these sauces and marinades are all Canadian made and contain no artificial flavours, colours or preservatives.

So back to my dilemma – what unique recipe can I come up with? I spoke to a couple of my foodie friends who suggested using them to make a dessert. I recently bought an ice cream machine so naturally I started thinking about a savory ice cream.

Coconut ice cream is one of my favorites and in Trinidad we ate a lot of it, there was so many different variations and, thankfully, I haven’t grown tired of it. I decided to use the Coconut Adobo sauce as the flavour base for my ice cream.  Not only would it provide a lovely coconut flavour, but there’s also some chili in there that would give a subtle, spicy after taste,

The Coconut Adobo Sauce inspired by the cuisine of Tinaga Island

I was quite pleased with the results. The sweetness and richness of the ice cream was a perfect complement to the vinegar and chili in the Coconut Adobo sauce. I even added some extra coconut milk to enhance the coconut flavour and tame the spiciness a little.

I know that one of the benefits to using these sauces is the convenience it gives in the preparation of meals. Admittedly, my ice cream recipe takes time and a bit of planning, but, I wanted to show the versatility of this product, and highlight just one of the many, many ways in which it can be used to create some delicious food. I hope you make this and share your results with me.

Disclaimer: I received the range of Pulo Philippine Cuisine sauces and marinades from the manufacturer ,to use in their recipe, but all opinioins expressed are my own.

The post Pulo Philippine Cuisine Coconut Adobo Ice Cream appeared first on Goat Roti Chronicles.

The first time I tried a persimmon was not a memorable experience. It looked so tasty with it’s bright orange skin, but it was nasty! I bit into it and almost immediately spat it out. My mouth was filled with this chalky taste and my tongue was covered with a tacky film. Obviously I had chosen to pop my persimmon-eating cherry with the variety that needs to be really ripe, almost to the point of being squishy, before it can be eaten.

Box of Persimons from Spain

Fast forward to a couple of weeks ago when a box of persimmons from Spain was delivered to my door. The difference between these and the ones that almost scarred me for life, was that these didn’t need to sit on my kitchen counter to ripen for a couple of weeks before being consumed. The Spanish Persimon® is grown in the Ribera del Xúquer Valley near Valencia. Imagine taking a bite of a ripe mango and a juicy peach, are your tastebuds getting excited?  Well that’s almost exactly how the bright orange flesh tastes, and what’s even better is that you don’t have to wait for it to ripen.

This fruit is held in such high regard in Spain, that the Spanish government bestowed a Denomination of Origin (D.O.) designation upon this variety (yep, it’s a big deal). This D.O. guarantees exceptional quality standards and, is recognized by the European Union. In fact, this Persimon® is the only trademarked persimmon in the world!

Are they worth seeking out? Hell yes! They usually begin arriving in Canada in mid-October and are available through January, and sometimes into February. After eating my way through half the box I decided to head over to the recipe page of the Persimon® website to see how else I can use this amazing fruit. After going through most of the recipes I eventually settled on the Poached Salmon with Persimon® Lime Salsa recipe.

The finished dish – Poached Salmon with Persimon® Lime Salsa

If you do end up making one of these amazing dishes please let me know in the comments section below. Here’s some more exciting news from the fine folks from Persimon®: They are currently running a contest where you can win a trip to Spain!

Grand prize includes:

• Roundtrip charter airfare for two (2) to Spain from the closest available gateway offered by D.O. Kaki Ribera del Xúquer.
• Accommodations for two (2) for seven (7) nights at a 4-Star Hotel, located in downtown Valencia, based on single room double occupancy.
• Breakfasts for 7 days for 2 people.
• Transfers in destination country (From and to Airport /Hotel only)
• Taxes are included.

The post Poached Salmon with Persimon® Lime Salsa Recipe & Contest! appeared first on Goat Roti Chronicles.

The first thought that raced through my mind as I opened to box of Pulo Philippine Cuisine cooking sauces was, “What the heck did I get myself into?”

If you’ve ever been to my site before, you know that I don’t do cooking articles. I do interviews, and I write about the food related events. This will be my first ever attempt at a recipe, so please be gentle when you leave a comment below.

The full lineup of Pulo Philippine Cuisine sauces & marinades

I’ve only had Filipino cuisine once before at an event in Toronto, so when Food Bloggers Of Canada offered me the opportunity to use these sauces to create something new, I jumped at it. I also loved the fact that these sauces and marinades are all Canadian made and contain no artificial flavours, colours or preservatives.

So back to my dilemma – what unique recipe can I come up with? I spoke to a couple of my foodie friends who suggested using them to make a dessert. I recently bought an ice cream machine so naturally I started thinking about a savory ice cream.

Coconut ice cream is one of my favorites and in Trinidad we ate a lot of it, there was so many different variations and, thankfully, I haven’t grown tired of it. I decided to use the Coconut Adobo sauce as the flavour base for my ice cream.  Not only would it provide a lovely coconut flavour, but there’s also some chili in there that would give a subtle, spicy after taste,

The Coconut Adobo Sauce inspired by the cuisine of Tinaga Island

I was quite pleased with the results. The sweetness and richness of the ice cream was a perfect complement to the vinegar and chili in the Coconut Adobo sauce. I even added some extra coconut milk to enhance the coconut flavour and tame the spiciness a little.

I know that one of the benefits to using these sauces is the convenience it gives in the preparation of meals. Admittedly, my ice cream recipe takes time and a bit of planning, but, I wanted to show the versatility of this product, and highlight just one of the many, many ways in which it can be used to create some delicious food. I hope you make this and share your results with me.

Disclaimer: I received the range of Pulo Philippine Cuisine sauces and marinades from the manufacturer ,to use in their recipe, but all opinioins expressed are my own.

The post Pulo Philippine Cuisine Coconut Adobo Ice Cream appeared first on Goat Roti Chronicles.

The first time I tried a persimmon was not a memorable experience. It looked so tasty with it’s bright orange skin, but it was nasty! I bit into it and almost immediately spat it out. My mouth was filled with this chalky taste and my tongue was covered with a tacky film. Obviously I had chosen to pop my persimmon-eating cherry with the variety that needs to be really ripe, almost to the point of being squishy, before it can be eaten.

Box of Persimons from Spain

Fast forward to a couple of weeks ago when a box of persimmons from Spain was delivered to my door. The difference between these and the ones that almost scarred me for life, was that these didn’t need to sit on my kitchen counter to ripen for a couple of weeks before being consumed. The Spanish Persimon® is grown in the Ribera del Xúquer Valley near Valencia. Imagine taking a bite of a ripe mango and a juicy peach, are your tastebuds getting excited?  Well that’s almost exactly how the bright orange flesh tastes, and what’s even better is that you don’t have to wait for it to ripen.

This fruit is held in such high regard in Spain, that the Spanish government bestowed a Denomination of Origin (D.O.) designation upon this variety (yep, it’s a big deal). This D.O. guarantees exceptional quality standards and, is recognized by the European Union. In fact, this Persimon® is the only trademarked persimmon in the world!

Are they worth seeking out? Hell yes! They usually begin arriving in Canada in mid-October and are available through January, and sometimes into February. After eating my way through half the box I decided to head over to the recipe page of the Persimon® website to see how else I can use this amazing fruit. After going through most of the recipes I eventually settled on the Poached Salmon with Persimon® Lime Salsa recipe.

The finished dish – Poached Salmon with Persimon® Lime Salsa

If you do end up making one of these amazing dishes please let me know in the comments section below. Here’s some more exciting news from the fine folks from Persimon®: They are currently running a contest where you can win a trip to Spain!

Grand prize includes:

• Roundtrip charter airfare for two (2) to Spain from the closest available gateway offered by D.O. Kaki Ribera del Xúquer.
• Accommodations for two (2) for seven (7) nights at a 4-Star Hotel, located in downtown Valencia, based on single room double occupancy.
• Breakfasts for 7 days for 2 people.
• Transfers in destination country (From and to Airport /Hotel only)
• Taxes are included.

The post Poached Salmon with Persimon® Lime Salsa Recipe & Contest! appeared first on Goat Roti Chronicles.