"Filipino food is a fusion of different flavours which evolves through various influences like Spanish, American, Chinese and other Asian countries. As we adapted and concocted these dishes it has created diverse flavours that are uniquely Filipino seasoned and spiced by our rich culture".

Sunday, December 18, 2011

Vegetable and Tofu Sotanghon Soup

Vegetable and Tofu Sotanghon Soup

Here's a hearty and healthy soup to keep you warm on this cold season...

What you need:

150g sotanghon noodles
1 block of tofu, sliced into small cubes

1 medium sized carrots, cubed
10 pcs string beans, chopped thinly
about a cup of chopped baguio pechay (or cabbage)
1 small red bell pepper, chopped
1 stalk celery, chopped
1 liter stock (chicken, shrimp or vegetable stock)
1 tbsp olive oil
1 onion, chopped
2 cloves garlic, finely chopped
salt and pepper, to taste
green onions, for garnishing

Procedure:

  • Heat oil in a pot. Saute onions and garlic.
  • Add stock. Let boil.
  • Toss in tofu, carrots and sotanghon noodles. Season with salt and pepper. Cook for about 5 minutes. 
  • Add in the rest of vegetables. Cook for another 2 minutes. Turn off heat.
  • Serve hot. Garnish with green onions.

This post is linked to : ErecipeCards

Saturday, December 17, 2011

Pineapple Honey Glazed Ham

Pineapple Honey Glazed Ham


I haven't tried baking a home-made ham. It takes a lot of preparation so I'm not up to it yet. I usually have the store bought glazed ham, the purefoods fiesta ham in particular. It's already tasty and nice flavored by itself, but I do want it coated with a richer glaze. So I always rely on with this favorite homemade glaze I've tried for quite a few years now.


Some store-bought hams comes with a small pouch of pineapple glaze. But that wouldn't be enough for the kind of glaze  I want. I want the sweet glaze to compliment with the salty flavor of the ham.  So here's what I do..

  • In a heated pan, mix together a cup of crushed pineapple, 1/2 to 1 cup of pineapple juice, 1/3 cup honey ,  2 tbsp brown sugar, one clove garlic (finely chopped), 1 tsp dijon mustard and a pack of pineapple glaze from the ham package (if any). Cook and let the mixture boil. Set aside.
  • Place the ham in a baking pan, and add some sliced apples around the ham.
  • Pour about half of the glaze mixture over the ham.
  • cover the pan with aluminum foil.
  • Bake the ham at 175°C (oven must be preheated before baking) for about 30 minutes.
  • Remove the foil, put the remaining glaze into the ham, leave the pan uncovered and bake for another 30 minutes or until you achieved your desired golden glaze.
  • If preferred, you can put the juice from the ham drippings (from baking) and the baked apples in a blender for a smoother gravy. Or just leave it as is and serve.
  • To serve, garnish the ham with cherries and fresh pineapple, apples, peaches or any fruit you want.
     Happy holidays everyone!


This post is linked to :  eRecipecards

Friday, December 16, 2011

Leche Flan with Coffee Caramel

Filipino Catholics headed to church very early this morning as today is the start of the Simbang Gabi, a nine-day novena which starts from December 16 to December 24. 

As quoted from Wikipedia : 

"The Simbang Gabi originated not just out of devotion, but also due to practicality. In the early days of Spanish rule, it was the customary tradition to hold novenas in the evenings during the Christmas season. However, the friars and the priests saw that the people attending the novenas were tired and numb from work in the fields, even though they continued to want to hear the word of the Lord. This was because in the Philippines, an agricultural country, families started their day even before the sun would rise to avoid the inhospitable temperatures in the fields. As a compromise, the clergy began to hold Mass early dawn when the land would still be dark, a break in tradition prevalent in Spain and her Latin American colonies.
Filipinos came by the countless multitudes to the Simbang Gabi. Afterwards, it became a distinct feature in Philippine culture to celebrate Holy Mass at such a rather early time. In time, Simbang Gabi became a symbol for Sharing, in both hardship and happiness, for the largely Catholic nation."

Philippines is distinctly known as country with the longest celebration of Christmas. As early as September (which is the first day of "ber" months), you'll hear christmas carols. And we usually put down the parols, Belen and other christmas decors after the celebration of Epiphany or January 6, which marks the end of Christmas season.
The long days of celebration gives us also a long list of preparations. And one thing that wouldn't miss is the list of our favorite noche buena foods. So, what's on your list? Let me guess. I'm sure this one has always been a part of your feast, the Leche Flan. Though christmas or not, this is one of our favorite desserts... never mind the calorie load. Hay! But this this so delicious. So creamy. So sweet. Personally, I like using egg ducks for the flan. Ducks eggs are larger than chicken eggs and tastier. Traditionally, we use steamer to cook this. But I prefer using the oven. And here's the twist to the flan, I topped it with coffee caramel. Here's how i do it... 
Lechen Flan with Coffee Caramel

Ingredients:
10 eggs yolks (i used duck eggs)
2 cans 370ml evaporated milk
1 can 300ml sweetened creamer ( or condensed milk)
1 tsp vanilla
1/2 tsp calamansi juice ( i wonder where the lemons are, the grocery ran out of it. But instead of lemon rind, i used  calamansi juice to remove the slight pungent smell and taste of the eggs. and it makes the flan smoother)
brown sugar, about 1 cup
1/2 to 1 tsp coffee, or as preferred

Procedure:
  • I used 2 oblong molds (llanera) and 6 small round molds for the above flan mixture.
  • In a saucepan, let the sugar caramelize over low heat.( Or you may use the llanera itself instead of saucepan, if you'll be using  about 1 or 2 llaneras only). Continuously stir, until the sugar melts. Then add coffee. Then spread the caramel evenly on the bottom flat layer of the molds. The more caramel you put on it, the sweeter the leche flan will be. So pour in just enough to cover the bottom of the molds.
  • Set aside the molds. Let cool.
  • In a bowl, put the yolks, beat slowly. Then add evaporated milk, condensed milk, vanilla extract and calamansi (or lemon rind if you're using one). Mix slowly. Avoid creating bubbles. Just mix it nice and slow.
  • Strain the mixture with a fine strainer for a smoother flan.
  • Then pour the flan mixture into the molds (llaneras). Then cover each mold with aluminum foil.
  • Steam for about 30 minutes.
  • OR, If using oven:
    • Pre-heat oven to 190°C 
    • Place the molds in a larger baking . Then fill this large pan with hot water, with almost halfway level to the sides of the llaneras.
    • Bake for about 1 hour or until the flan is firm.
  • You can tell if it's cooked through inserting toothpick, if it comes out clean then it's cooked.
  • Let the flan cool. Then refrigerate. It sure is worth the wait. 
  • To serve, gently turn the mold upside down. Now you see, the sweet golden caramel on top and some dripping on the sides.
  • Enjoy a melts-in-the-mouth leche flan!
A creamy, delicious, melts-in-the-mouth Leche flan


This is my recipe for the Kulinarya Club, which tasks us to share one of our star recipes for Noche Buena. This simply is it, my leche flan coffee caramel. My family's Noche buena isn't complete without it. Seafood Paella has also been part of my family's Christmas dinner tradition. My daughter has started to like glazed Ham (she even calls it "the noche buena") so I guess we won't be skipping with that, too. I would also like to try the Kinulob na Itik (deep-fried duck seasoned with secret spices ) which is one of Victoria, Laguna's specialty . There's a new branch near our place, so I might as well try it. they said it really tastes good.
But let us not forget, whatever food we prepare, the more delicious and sweeter it is when it's shared with the whole family. Let us not also forget the real essense of Christmas spirit which teaches us to love, to share and to forgive. Let the brightest Star of Christ  shine among us all.







This post is linked to :  eRecipecards ,  Food Trip FridayFood Friday









Friday, December 02, 2011

Igado

Igado

Igado is one of the best tasting Filipino food, with its salty-sour flavor. Originally this is an Ilocano dish, wherein pork meat and pork innards (heart,kidney and liver) are stewed in soysauce and vinegar.
Well, some might find this kind of irky with the mention of those innards :), but this is a one must-try dish.
Oh, Ok! you're not much of those in your meal, so we'll opt out some. In this recipe, we'll just be using the tenderloin and the liver (relieved , huh?). I guess Igado wont be Igado without the liver, since Igado in spanish term is Higado
This is how my father used to cook this dish. String beans and lots of green chilis are used instead of green peas.

Ingredients:
1/2 kg. pork kasim , cut into strips (or use tenderloin)
1/2 kg pork liver, cut into strips
1/3 cup soy sauce
1/2 cup vinegar
1 red bell pepper, julienned
5 green chilis, chopped (more or less, as preferred)
3 cloves garlic, finely chopped
1 red onion, chopped
2 bay leaves
2 tbsp oil
1 1/2 cup water
salt and pepper, to taste

How to prepare:

  • Heat oil in pan. Saute onions and garlic. Stir in pork tenderloins. Stir-fry until light brown.
  • Add soy sauce and water. Cover and simmer for about 10 minutes or until meat is tender.
  • Add pork liver, vinegar, bay leaves, bell pepper and string beans. Season with salt and pepper. Add some water if it dries up. I personally like it with more sauce.
  • Cover and cook for about 5 minutes or until liver is cooked (don't over cook the liver).
  • Stir in the green chilis.
  • Serve with steamed hot rice. enjoy!
Igado



This post is linked to :  eRecipecards ,  Food Trip FridayFood Friday


Monday, November 28, 2011

Lumpiang Togue (Vegetable Spring Rolls)

Lumpiang togue


This is a favorite vegetable spring rolls of filipinos. Mung bean sprouts (togue)  is often mixed with carrots, string beans (or locally known as baguio beans), cabbage and onions. There are also variations in preparing this. Some adds in tofu. Others put ground meat.

But i like it more simple. Just the delish roll of mung bean sprouts, carrots, onions and sweet potato ~ and that's it!  Sweet potato gives a nice complimentary taste with the other veggies.

Lumpiang togue is actually one of Filipino's popular street food. Most of the time paired with lugaw (congee).
But one thing for sure, this spring rolls wouldn't be complete without its perfect spiced vinegar dip or what we locally call sawsawang suka. 

Ingredients:
400g mung bean sprouts (togue)
2 pcs med.sized sweet potatoes, pre-boiled, peeled and julienned (this makes about 2 cups)
1 large white onion, finely chopped
1 med.sized carrots, shredded
20 pcs lumpia wrapper
salt and pepper to taste
cooking oil, for sauteeing and deep frying

How to prepare:
  • Wash mung bean sprouts in cold water. Drain well. Set aside.
  • Heat about 2 tbsp oil in a pan, saute onions, add carrots and mung beans.
  • Season with a dash of ground black pepper and salt.
  • Stir fry vegetables about 3 minutes. Toss in pre cooked sweet potatoes.Turn off heat. Remove the vegetable mix from the pan. Drain excess liquid. Set aside vegetable mix. Let cool.
  • Scoop about 2-3 tbsp of vegetable mix into each wrapper, roll and seal the sides.
  • Heat oil in pan. 
  • Deep fry each rolls until golden brown. Drain excess oil with paper towels.
  • Serve it hot and crisp. Don't forget your spiced vinegar dip.
  • Enjoy the crunch! Yum!
Lumpiang togue with sweet potatoes


This post is linked to :  eRecipecards


Saturday, November 26, 2011

Pork Humba

Pork Humba

Humba is a braised pork dish very popular in Visayan region. Interestingly, simple dish as it is, there's quite a variation on the ingredients in cooking this. Most of the time, it is also mistaken as adobo (as it's also stewed in soy  sauce and vinegar), but visayans wouldn't agree with that. I don't either, though how complex it may seem. Humba is more of the sweet side, adobo is to salty. Humba is also similar to Chinese Hong Ba. They kinda sound the same. Don't they? so maybe I guess, again it's of chinese influence.
Add or minus some ingredients (from the authentic ingredients which i am not certain which is which) ~ Humba is definetely a proud distinct dish of its own.
I used the kasim cut , ( I also like the pork knuckles for this dish). I like to add star anise, it gives a nice flavor. I made use of sangkaka I bought from my recent trip in bicol as the sweetener, instead of brown sugar. 
Sangkaka

Two funny arguments have been raised when i prepared the dish.
First is the sangkaka: I asked my mom, if it's made from coconut or palm, she said no it's not. She say's it's made from sugarcane. Now, I'm confused if i am to call it palm sugar. There are two kinds of sangkaka, the palm/coconut sugar (obviously from palm/coconut) and the unrefined whole cane sugar (also known as crude sugar). But then, after some deliberation hehehe, I decided it's the one from the sugarcane. so to avoid much confusion I'll leave it as sangkaka. Just choose which one you want to use, i mean~ really put into the dish.
Second, the salted black beans: Humba is my husband's favorite dish, as he claims to be a true blue visayan and this is their regional dish. But he say's he's never seen his family put black beans into it. He was not quite happy of me adding black beans ,seems I desecrated a holy meal, Yay! But I think I was redeemed by the cupfuls of rice he consumed with it and a bowl of humba stored in the fridge (he kept and reserved exclusively for him), so I conclude I made a nice Humba.
So how about you? How do you make your humba? Care to share any tips?

Ingredients:
1 kg. pork kasim
1/2 cup soy sauce
1/2 cup vinegar
1 cup pineapple juice
1/2 cup crushed pineapple ( I had some leftovers, so I decided to add this)
1/2 tsp whole black peppercorns
3 tbsp salted black beans
2 bay leaves
1 star anise
100g dried banana blossoms
sangkaka
8 cloves of garlic, crushed
2 tbsps oil
4-5 cups water (or more, if you like it really saucy)

Procedure:

  • Wash and drain meat. Cut in pieces. Do not remove fat. 
  • Marinate pork cuts in soy sauce,vinegar,garlic and peppercorns for about one hour. But if you have ample time in preparing this, better marinate it overnight in the fridge.
  • Remove the meat from the marinade. Reserve the marinade sauce.
  • Heat oil in pan.Brown each side of pork. In the process, pork will render its own oil. This makes the dish more tasty. Set aside pork.
  • Remove some oil in the pan if it's too oily. Add the meat marinade, water, laurel leaves, star anise,pineapple juice and crushed pineapple. Let boil. Add meat and black beans. Cover and simmer for about 20 minutes. Then add the chunk of sangkaka. Let simmer in low heat until the meats gets really tender and sauce thickens. Then add the banana blossoms. Cook for 5 more minutes.
  • I did not add salt anymore, the salted black beans was enough to flavor. 
  • Add some hard-boiled eggs if you prefer.
  • Serve with rice. And just like any other braised dish, humba tastes great as lefover. Enjoy!
Have a great weekend Foodies!

This post is linked to :  eRecipecards ,  Food Trip FridayFood Friday




Featured food of the Week #139 Thank you Food Trip Friday











Wednesday, November 23, 2011

Arroz Caldo with Crispy Adobo Flakes





This month's theme for the Kulinarya Cooking Club is the well-loved classic Filipino Arroz Caldo.
Since I have already posted an Arroz Caldo recipe sometime July this year (see: Arroz Caldo) , I decided to add a bit of twist to the original. And that's no other than adding crispy adobo flakes. 
I have some left over chicken adobo from yesterday, or shall I say I reserved half part of it hehehe since I've been thinking of putting some for today's arroz caldo. I would want to come up with something different coz this is my very first Kulinarya entry. I want everybody to like it, as much as me and the whole gang (meaning: my family) loved it.
The adobo flakes gave a nice flavor on it, as what i have imagined it.
Today's arroz caldo is so perfect, so comforting. The sun is up outside, but the wind is really chilly. Grrr! lamig! But nevertheless, this is a food that you can eat any season, anytime of the day. Enjoy!

Ingredients:
1 1/2 cup uncooked rice (or 1 cup ordinary rice + 1/2 cup glutinous rice), washed and drained
3 cups chicken adobo flakes
3 tbsp cooking oil
10 cloves garlic, peeled and chopped 
2 thumb-sized ginger, chopped
1 tsp kasubha (safflower)
8-10 cups chicken broth
fish sauce, to taste
ground black pepper, to taste
hard-boiled eggs
spring onions, chopped

How to prepare:
  • Over low heat, toast the garlic in a pot. We want it nice golden brown. When done, remove the garlic from the pot. Set aside.
  • On the same pot, same oil, let the adobo flakes turn into our desired crispy flakes (but not burnt) so keep on stirring for about 5 minutes. Remove the chicken flakes when done. Set aside.
  • On the same pot and same oil , saute ginger. Add rice, kasubha  and chicken broth. Cover and let cook over medium heat. 
  • When it boils, lower heat. Stir and season with fish sauce. Let simmer for about 15 minutes, but stir once in a while to keep rice from sticking on the pot.
  • Best served when hot. Top with eggs, spring onion, toasted garlic and adobo flakes.



This post is linked to :  eRecipecards 

Sunday, November 20, 2011

Sizzling Steak Malasugi

I was able to have a 2-day short visit to Bicol last week. With route from Manila-Legazpi City- Tigaon - Nato- Naga City then head back to Manila. It was a not planned visit, so K (my sister), Pia and me went on  a back-packing trip (literally, as we each had a backpack of our own with us, with just a few stuff and nothing much).
We decided to have Legazpi City as our first stop, since it was a nice sunny day and it was a perfect time to a have  a view of the majestic and beautiful Mayon Volcano then head on to Nato beach. And dear oh dear! While my daughter was so thrilled playing on the sands, my eyes feasted and widened with delight on the sight of a newly caught blue marlin being sold in the pier side. Would you believe, the price of it was 4x cheaper than in manila market? Yes! seems I hit a jackpot! P100 for a kilo versus P400 per kilo in manila. So I bought a few kilos as my "pasalubong" for my mom. I planned to have it for kusido and fish steak.
Since I have a brand new sizzling plate, nothing else comes to mind but to make a sizzling malasugi steak.
A heaping of rice serving came with it. We all enjoyed the dinner. Sarap!

Sizzling Steak Malasugi
Oh by the way, we call it Malasugi in bicol, in tagalog term it is tanguige and blue marlin in english.


Ingredients:
sliced Malasugi (blue marlin)
salt and pepper, to taste
green chilis, for garnishing
toasted garlic
sliced onions
1 tsp oil

   For the sauce:
    2 tsp calamansi juice
    2 tbsp soy sauce
    1 tbsp sugar
    salt and pepper, to taste
    sliced onions
    3/4 cup of water
    1 tsp cornstarch dissolved in 1/4 cup of water
    

How to prepare:

  • Pat some salt and pepper onto each side of sliced malasugi.
  • In a non-stick pan, heat oil. pan-fry the fish. Cook and brown each side for about 3-5 minutes. Set aside.
  • In the same pan, saute onions with a little oil, then add soy sauce, calamansi juice, brown sugar and water. Season with salt and pepper. Simmer uncovered for 3-5 minutes.
  • Add dissolved cornstarch to thicken the sauce. Turn off heat.
  • In a heated sizzling plate, place the malasugi, pour sauce, then add chilis and toasted garlic for garnishing.
      For proper use of sizzling plate click.

    Enjoy a sizzling day!


This post is linked to :  eRecipecards ,  Food Trip FridayFood Friday







Proper Use of sizzling plate


The first time I bought sizzling plate, I was so excited  that I didn't even bother to ask how to properly use it, especially for the first time. I thought it was no different than the usual plate, except of course it can serve sizzling dishes. So there I go, unwrap it, then wash it with water and soap, and then put it aside to dry. When I checked on it after a few minutes, my oh my! I was so devastated to find the  sizzling plate all got rusty...so again I washed it, then rust again... I think I did the same for about 5x then finally tossed it in the garbage. I thought I bought a cheap low-quality sizzling plate. Goodbye sizzling sisig for that day! 
Fortunately, the second time I bought a sizzling plate, it came with a nice piece of paper which spells the simple instruction of proper usage of sizzling plate. Salamat naman! 
So here goes...

How to use sizzling plate:
  1. Before using the sizzling plate, it must be put directly to the burner of the stove to remove the carbon.
  2. Let the plate cool down before washing it with water, then wipe the plate using clean cloth.
  3. After drying the plate, it can now be used.
  4. After using the plate, wash using steel wool pads/scrubbers and soap. Rinse with water
  5. After washing, wipe the plate using a clean dry cloth.
  6. After wiping with a clean cloth, wipe again using cooking oil to avoid rust during storage. You may also use a tissue to wipe off excess oil.
     *Repeat step 1 to step 6 everytime the sizzling plate is used.

Saturday, November 05, 2011

Bacalao Guisado (Filipino style)



Whenever I have the chance to bring Bee (a.k.a my hubby) with me in the local public market, he would always find his way onto the dried fish section and purchase his favorite buwad (Visayan term for driedfish). He wants this particular one which is meaty and flaky, the bacalao / bakalaw.

Bacalao  is a spanish word for dried cod. In most European countries, bacalao is the term used for stockfish or salted cod. Originally, cod fish is used in drying and salting. There has been a decline of supply  of cod fish, so other species have used instead.  

We are not european, but we have been greatly influenced by the spanish cultures and cuisines. There are several ways of preparing bacalao dish, but the one my palate is used in tasting to is simply having it cooked in olive oil and tomatoes. Here goes...


Ingredients:
3 slices of dried fish
2 tbsp olive oil
3 cloves garlic, peeled and minced
1 med. sized onion, chopped
thumbsized ginger, crushed
5 fresh ripe tomatoes, seeded and finely chopped
1 green chili 
freshly ground peppercorn, to taste
green olives (optional)
1  cup water.


How to prepare:
  • Soak dried fish in a bowl of water for 10-15 minutes.
  • Heat olive oil in pan. saute ginger, onions and garlic. Add tomatoes and 1 cup water. Cook tomatoes for 2-3 minutes to make a nice tomato sauce.
  • Add dried fish and olives (if you plan to add olives). Sprinkle some ground peppercorn. Cover and let the dried fish simmer in tomato sauce for 5 to 8 minutes.
  • No need to add salt, since dried fish is salty enough. 
  • Garnish with green chilis.
  • Serve with rice.




This post is linked to :  eRecipecards ,  Food Trip FridayFood Friday 






Sunday, October 30, 2011

Pinakro


I was so glad to find loads of Kamoteng Kahoy (cassava) at the local mercado today. First thing that came up to my mind was Yey! I'm goin' to cook Pinakro :) Haven't done it for quite a long time...
I think Pinakro is a bicolano dish (I assume), as my non-bicolano friends haven't heard of it yet.
I practically grew up knowing Pinakro as one good merienda to have.
In cooking Pinakro, you may use cassava or saba (plantain). Basically, it is boiled in coconut milk until cooked and tender, with sugar as sweetener. See? that's so easy to make! So try this one... :)

Ingredients:
2 kilos cassava
2 cups coconut cream (unang piga ng gata)
3-4 cups coconut milk
1/8 tsp salt
3/4 to 1 cup of brown sugar
pandan leaf


Procedure:

> Peel the cassava. Wash. Chop to pieces- about 2-3 inches long and an inch wide.

> Place the cassava in a pot. Pour in the coconut cream and milk,salt and half cup of brown sugar. Add pandan leaf for a nice flavor and aroma. Cover and cook in medium high heat.Let boil.

> Reduce heat when it boils. Add the rest of the sugar ( add some more if you prefer). Cover and cook until the cassava is tender and the sauce thick.



> Can be served hot or cold.
Enjoy!

This post is linked to :  eRecipecards ,  Food Trip FridayFood Friday 

Tuesday, September 27, 2011

Weekend Blog Follower Caravan #24

Its triple task, triple treat this week for Weekend Blog Follower Caravan! The MEGA follow weekend!
It means we are going to follow via GFC, Twitter and Like Facebook pages!
And here's the added bonus ~ raffle give-away of 5$ Paypal cash, not just for 2 but 3 this week! Awesome! :))  I just won last week's raffle Yey! Thank you WBFC! 





This week’s sponsors are: mumwritesHands Full of Life and Postcard Enthusiast
For the detailed mechanics on how to join, click here

For easier task, I have the buttons below for you to just click, these are the follow and like buttons of my GFC, Twitter and Facebook page. Click! Click! Click!






Please leave a comment below if you have done so, I'll be sending back the WBFC likes and follow. Thanks!

Friday, September 23, 2011

Adobong Halaan (Clams Adobo)

As I've mentioned in my previous adobo post, Filipinos can cook almost any vegetables and meat adobo-style. Indeed, Philippines is rightly to be called the Adobo republic. And we are so fortunate of having rich seafoods being an archipelagic country surrounded by vast water. We have so many white sand beaches we can boast of... so many places to explore and visit, imagine we have 7,107 islands... been to about 20 I guess?
Now going back to Adobo!
Here's another one you should try, Adobong Halaan (Clams Adobo). This is very easy to prepare and doesn't take much time to cook. 
This is another favorite dish i like. It's so tasty. My sister bought 2 kilos of fresh clams from the market early this morning. She's been bugging me for days to cook this adobo. She just came home from the US and she's been craving for filipino foods, and this one tops her list. 



Ingredients:
2 kilos fresh clams (halaan)
5 cloves garlic, finely minced
1 small red onion
1/2 thumbsized ginger, thinly sliced
1/8 tsp ground blackpeppercorn
2.5 tbsp soy sauce
2 tbsp vinegar
1 tbsp oil
1 tsp hot sauce (optional)

Procedure:
  • Wash clams. Drain.
  • Place the clams in a pot. No need to add water, it will produce its own broth. Cover and cook until the clams opened up it shells. Turn off heat. Remove shells from broth. Set aside the broth for later use. Let the clams cool, then remove from shells. This makes about 2 cups when shells are removed.
  • In a pan, heat oil. Saute ginger, garlic and onions. Add soysauce, vinegar and clams. Add about 4 tbsp of broth. Season with pepper. Cover and simmer for about 3-5 minutes.
  • You may add 1 teaspoon of hot sauce (optional) for a hot spicier taste. Enjoy! Serve with rice.

This post is linked to :  eRecipecards ,  Food Trip FridayFood Friday ,  Anyone Can Cook , Simply Delish Saturday , Weekday Potluck               



Monday, September 19, 2011

Weekend Blog Follower Caravan #23

The Weekend Blog Follower Caravan is back... and this time the task is to follow and "Like" co-bloggers on their Facebook page. Who wouldn't want to add number of fans on their facebook page?  Now i'm counting... :)



This weeks sponsors are Pink Memoirs and Postcard Enthusiast.
Weekend Blog Follower Caravan is an online blogger-helping-blogger weekly meme, a big help for bloggers (especially the newbies)to help each other in terms of blog followers through Google Friend Connect, email subscribers Twitter and Facebook. For more details on how to join the fun, simply click this.


And here's my facebook page Pinoy Kitchenette.
or https://www.facebook.com/PinoyKitchenette    LIKE IT..LIKE IT..!

Happy WBFC!

Binatog sa Gata (Corn with Coconut Milk)



"Binatog" is a popular filipino snack, wherein white corn kernels are boiled and cooked until they burst out of their skin. Often served with a bit ounce of evaporated milk, sugar and grated coconut as toppings.
But the recipe i'm sharing here is a  more delicious variation because it is cooked with coconut milk instead of just plain water. Can you imagine the taste? It's creamy and sweet yes!

Ingredients:
3 cups corn kernels
1 liter water
3 cups coconut milk
1/2 cup sugar or to taste
1/2 tsp salt
1 pandan leaf

Procedure:

  • In a pot, cook the corn kernels with water. Add salt. Let boil and cook until very soft and kernels are bursting. Add more water if needed.
  • When the corn is cooked and water almost dry, add the coconut milk, sugar and pandan leaf. Let boil for about 10 minutes to cook the coconut milk.
  • Serve warm.

This post is linked to :  My Meatless Mondays  ,  eRecipecards , Anyone Can Cook



Tuesday, September 13, 2011

Kinunot : Who's afraid of the Shark?

Kinunot: A bicolano dish

Kinunot is an exotic dish of Bicol region, found in the southern part of Luzon. Kinunot or kunot in bicolano term literally means shredded. What makes this dish particularly interesting? We use the meat of baby shark or sting ray. Would you dare try that? Have you tasted that already? Well, If you'll ask me, I've had several servings of it for many times during my growing up years, and living just a few kilometers from the sea, there's a bounty daily supply of seafoods. And I tell you, both meats (baby shark and sting ray) are so tasty. It is cooked with coconut cream and malunggay or moringa leaves. I remember that before shredding the meat, it's boiled first with vinegar or calamansi juice, to rinse off stench.
There was even a joke in Bicol which tells, if you're going to travel by sea you should bring with you malunggay (moringa leaves) because sharks are afraid of it. Lol! Sharks were afraid to be caught and cooked for Kinunot. :)  Now, who's afraid of the shark? :)
But I think catching baby sharks and sting rays nowadays is being prohited. So you wont be seeing it sold in the market here in Manila. 
If you have reservations in eating this dish, don't worry... with the recipe i'm sharing here, I've replaced the baby shark meat and sting ray with that of Cream dory fish (though it's a bit bland). But the recipe came out well. So you might want to try this. You may use any other fish fillet you want.
Here's how....

Ingredients:
1/2 kilo fish fillet (i used cream dory)
2 cups malunggay (moringa leaves)
2 cups coconut cream
1 thumbsized ginger, sliced
1 onion, chopped
2 cloves garlic, minced
2 tbsp calamansi juice
1/4 tsp ground black pepper, or to taste
3 pcs green finger chilis, chopped
1 pc red birds eye chil, chopped (optional)
fish sauce, to taste

Procedure:
  •  Shred the fish fillet (no need to boil it, since the meat are soft), the add calamansi juice into it. Set aside.
  •  In a pan, mix together the coconut cream, ginger, onions and garlic. Cook over medium heat, while stirring continuously to avoid curdling of the cream. Let boil.
  •  Then add the green chilis and the fish meat. Cook for about 5 minutes uncovered.
  • Season with fish sauce and ground pepper. Add malunggay leaves. Cook for another 3 minutes.
  • Transfer in a serving plate. Garnish with more chilis (optional). Serve with rice. Enjoy!
Kinunot




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Saturday, September 10, 2011

Tilapia with Tausi


We live near the lake, so we have an abundant supply of fresh tilapia.
My daughter likes it cooked -deep fried with a heaping of catsup on the side. Me? I like it deep fried too, but with black bean sauce.
Tausi or tawsi  are fermented black beans and are available in cans or pouches here in the Philippines. Tausi is already salty so you have to be careful in adding too much on your dish.

What you need:
1 kg of fresh tilapia
oil, for deep frying
2 tbsp salted black beans, sauce included
1 big onion, chopped
2 cloves garlic, minced
1 bell pepper, sliced
1/2 thumbsized ginger, grated
3/4 cup water
1 tbsp sugar
ground black pepper, to taste
1 tbsp oil

Procedure:
  • Wash and clean fish. Cut into 2( if desired). Drain well. Rub with some salt.
  • Deep fry fish in heated oil. Then set aside fish when done frying.
  • While frying the fish, heat 1 tbsp oil in a pan.
  • Saute onions, garlic,add ginger, then  the salted black beans. Add water. Cook for about 2 minutes.
  • Add the bell peppers, sugar and ground black pepper. Adjust the taste, add salt if needed.Simmer for another 2 minutes.
  • Pour the sauce on top of fish. Serve with rice!

This post is linked to :    eRecipecards , Weekday Potluck , Food Trip FridayFood Friday ,
                                     Any One Can Cook Spicey Weekend Hop





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