Monday, December 19, 2011

A Christmas Turkey Dinner

This is a special season and holidays are certainly a time to go all out -- after all it's the season to indulge. Who says you have to roast a whole turkey for Christmas? Stuffed roulades made with turkey breast bring all the great flavours of a wonderful meal to the table but half the time ! Turkey roulades are a great way to have turkey without the trouble of an entire bird. Bot only they take much less time to cook than a whole turkey. Plus, roulades can be rolled a day ahead. Just wrap them in a plastic and chill until ready to roast.

Turkey Roulades

2 boneless Turkey breast halves (2lb each)
2 cups Mixed dried fruits, soaked in
1 cup hot White wine til plump
1/2 cup Pistachio nuts
6 thin slices prociutto, divided (2 oz)
1/4 cup lemon juice
1/4 cup olive oil
salt and pepper


Preheat oven to 425F, grease roasting pan

Butterfly breast. Place skin side down and cut through the thick part of the meat to create a flap. Fold the flap back to open like a book. Spread breast and cover with plastic and pound to 1/2 inch thick (evenly). Season with salt.

Soak fruits in hot wine til plump. Drain and press gently to get rid of excess moisture. Save soaking wine for gravy.

To assemble, lay prociutto slices over turkey. Evenly spread fruits over the prosciutto making sure they are not too wet. Sprinkle pistachio nuts as well. Roll roulade, starting from the flap end to keep the skin on the outside. Repeat with other turkey breast half.

Tie roulade with a string 1-2 inches apart to keep the roll together. Place roulade on a prepared pan. Combine lemon juice, oil, salt, and pepper in a small bowl. Roast roulades for 40 to 45 minutes, basing with lemon mixture.


2-4 tbsps Butter
1/8 cup All purpose flour
3 cups Chicken Stock
Soaking wine (from dried fruits)
1 tblp Cider Vinegar
Salt and Pepper to taste


In a sauce pan, melt butter and combine flour. Whisk together until flour is cooked a little brown. Add chicken stock and wine, continue stirring until smooth. Bring to a boil over medium heat, cook for 2 minutes then lower heat and simmer for another 10 minutes. Finish with cider vinegar, salt and pepper.

Now that you have the perfect turkey for your feast, here's to enhance the center of the feast--maple roasted vegetables and a low in carb and high in nutrients mashed potato substitute--Cauliflower Mash.

Maple Roasted Vegetables

1/4 c olive oil
1/4 c maple syrup
500 g Baby carrots
500 g Yellow sweet potatoes, quartered
1 pc Red Onion, cut into wedges
Fresh thyme, chopped


Preheat oven to 375F. Combine all ingredients in a bowl then transfer to a greased pan. Bake for about 30-45 minutes or until brown and tender.

Cauliflower Mash


1 head cauliflower, broken into florets
1 clove garlic
1/4 cup milk
2 tblsp Butter
Salt and Pepper to taste


Cook cauliflower in a steamer until soft for about 15 minutes. Place in a food processor (or use hand masher), mash to desired consistency adding milk and butter gradually. Season with salt and pepper.

With an entire menu put together for you, all that's left is the shopping and cooking. What are you waiting for? Gather your family around the table with a festive menu that will leave a lasting impression! 

May this Season bring you abundant feast, Happy Holidays to all !!!

Food Notes:

1. Published, Cook Magazine December 2011 

Thursday, December 15, 2011

Chipiron en ajo

What’s the difference between squid and calamari? – It comes out of the boat, then into the kitchen as a squid, and comes out of the kitchen and on to your table as a calamari ! – There is actually no differece! To most(elitists), Calamari sounds much more appealing and cultured. 

I am sharing a non Filipino traditional recipe ---- Chipiron en Ajo or Baby Squid and Garlic, definitely worth adding to your holiday menu. Serve it as an appetizer or pulutan on your Christmas family reunion !


500g Baby Squids, cleaned (save ink)
5 cloves Garlic, minced
4 tablespoon Olive Oil
Salt and Pepper


In a pan, Saute garlic in Olive oil until aromatic. Add Baby squids and ink, cook for 10 to 15 mins.

Food Notes :
1. Use a good quality Olive oil

Wednesday, November 30, 2011

25 days before Christmas--Surprise me Galantina !

Holiday season sure brings a lot of childhood food memories, I remember our kitchen transforming into a busy-commercial-like commissary -- non stop cooking and baking! We just have to be prepared for instant family reunion and unexpected guests. In our list of must haves is Chicken Galantina, easy to make and it can sit in your refrigerator until your next surprise guest arrives...


1.5 kgs Chicken Breast (with  skin)

4 slices Ham, finely chopped
4 pcs Vienna sausage, finely chopped
1/2 kg Ground pork
6-8 pcs Olives, chopped
1/4 cup Grated Cheese
as needed, Pistachio , chopped
as needed, Raisins or any Dried Fruit
1 tspn Salt
1/2 tsp White Pepper, powder


In a bowl, mix all stuffing ingredients together. Set aside.
Carefully remove skin and set aside. Flatten and pound breast and spread 3-4 breast in cheese cloth. Add the stuffing mixture inside of the breast and firmly roll the stuffed breast into a compact roll. Spread the reserved skin out, and place stuffed roll in the middle of the skin. Pull and roll the skin over the stuffed roll and firmly roll together in cheese cloth. Repeat procedure with the rest of the breast and stuffing mixture.

Steam for 20-30 minutes or Poach for 1 hour.

Food Notes :

1. Serve it with rice for lunch or dinner and as sandwich for a full merienda meal !
2. Store in freezer for 3 months 

Monday, November 21, 2011

Green Pao

Still in the month of Moringa, I am sharing my malunggay pao recipe ...


1 tblspn Yeast
3 tblspn AP Flour
3 tblspn Sugar
1 c  Water

2 c  AP Flour
1/2 tspn Salt
1/2  tblspn Malunggay Powder
  or 2 tblspn Paste
1 tsbpn  Vinegar

Combine starter ingredients, cover with loose towel and let it ferment for 10-15 mins. In a separate bowl, combine AP flour, salt and vinegar. Add the starter. Combine, mix and knead. (press in the middle, if it springs back the dough is ready)


250g Pork Tenderloin
1/2 c Honey
1/4 tspn Five Spice
1 clove Garlic, crushed
1/2 inch Ginger,grated
1 tblspn Sesame Oil
1 1/2 tspn Dark Soy
1 1/2 tspn Hoisin Sauce
To taste Salt and Pepper

Combine all ingredients and marinate overnight. In a small pot, add a little water and simmer until pork is tender and sauce is reduced. Shred meat and set aside.

Add caption
Cut into 200g per piece, flatten the dough into a circle and place about 1 tablespoon of filling into the center, Bring the edges together and twist to seal the filling. Place each filled dough onto waxed paper and proof until size is doubled.

Steam for about 15 to 20 mins.

Food Notes :
1. To make malunggay paste, combine water and leaves and puree in blender or food processor.

Saturday, November 5, 2011

Moringa Republic


One of the backyard wonder plants found in the Philippines is the Moringa or Malunggay. This multipurpose plant is also called the Miracle Tree. Research proves that various parts can be used to cure at least 300 diseases.

Moringa Facts:

  • Contains 4x more Vitamin A or beta-carotene than carrots
  • Contains 3x more Iron than spinach
  • Contains more Calcium than milk
  • Contains 7x more Potassium than Bananas
  • Contains Vitamin C -- many times more than oranges
  • Good source of Essential Amino Acids
  • Helps balance cholesterol levels in the body
  • Helps balance sugar levels
There is more to malunggay than ginisang mongo or tinola... Come home to a Malunggay Dinner for 2 !

Creamy Watercress Malunggay Soup


2 tblspn Olive Oil
1 pc Potato (medium) peeled and cubed
1 pc Onion (medium), chopped
225g Watercress
100 g Malunggay leaves
250 ml Chicken Stock
200 ml AP cream
Salt and Pepper to taste


In a sauce pan, saute onion in oil until aromatic. Add potatoes and chicken stock. SImmer for 5 minutes or until potatoes are cooked. Add watercress and Malunggay leaves, simmer for another 10 minutes. Season with salt and pepper.

Transfer to food processor or blender and puree until smooth. Return to sauce pan, add all purpose cream and adjust seasoning.

Garnish with Malunggay leaves on top and serve on a bowl with a slice of toasted French bread.

Malunggay Basil Pesto


3/4 c Olive Oil
2 pcs Garlic
1c Malunggay leaves
1 c Basil leaves
1/2 c Cashew Nuts
1/2 c Parmesan Cheese
Salt and Pepper


Combine all ingredients in a food processor. Make to a paste.

Grilled Malunggay Chops


1/4 c Malunggay Pesto
4 pcs Pork Chops


Spread Malungay pesto to both sides of pork chops. Grill on a pan or griddle until chops are cooked.

Malunggay-Tomato Penne


2 tblspn Olive Oil
1 clove Garlic
1/2 c Malunggay leaves
6-8 pcs Tomatoes, quartered
300 g Penne Pasta
Salt and Pepper to taste


Cook Penne until al dente. Set aside.

Saute garlic in olive oil. Add tomatoes and Malunggay simmer until tomatoes are cooked. Toss in penne and season with salt and pepper.

Food Notes :

1. Published, November 2011 Issue of Cook Connecting Foodies Magazine

Sunday, October 16, 2011

Maya Maya Verde

Sharing my last month's recipe for Cook-Connecting Foodies Magazine ...

Dine on more seafood for good health. It is low in fat, high in protein, minerals and essential fatty acids. Seafood is also rich in Omega 3 oils which aid in maintaining overall health well into later life.

With truly fresh seafood available in our markets, there is more to do other than Sinigang, or Fried Fish or Inihaw. Here's a simple preparation for Maya-Maya that comes packed with fiber. It bears interesting creative flavor and if cooked with lots of love for cooking will definitely be a treat!

There are two kinds of "maya-maya". The real Maya-Maya is from the sea and it is of the Red Snapper. But somewhere between fastfood gimmicks and our lack of checking the terminology, the freshwater carp got to be called "maya-maya", which is a gross misnomer, considering the real Maya-Maya is three times the price. Well, this recipe is about the real Maya-maya.....


Banana Leave
1-2 whole Maya-Maya (abt 1-1.5kg)
1-2 pcs Lime, cut into slices

Verde Paste

100g Mint Leaves, roughly chopped
100g Coriander leaves, roughly chopped
3 pcs Garlic cloves, roughly chopped
1 inch Ginger, chopped
2 pcs Green Chillies, chopped (sili haba)
1 tblspn Garam Masala
1 tsp Salt
1 tsp Sugar
1 Tblspn Lime Juice
2 tblspn Water
2 tblspn Vegetable Oil


Preheat oven to 350 F

Mix all Verde Paste in mortar or in a food processor until smooth

Wash and Clean fish, score both sides and pat dry. Spread paste including gut cavity. Place slices of lime on top of fish and wrap in banana leaves. Secure with toothpick.

Bake for 30 mins or less until fish is just cooked through.

Food Notes :
1. Try this over charcoal fire-You'll get an additional fragrance from banana leaves which will also get cooked. If it isn't equally good, it is better!
2.Published, Cook Magazine Vol 12. No4

Monday, October 3, 2011

81 days before Morcon

Yesterday, I was in the mall and holiday decors are up- indeed Pinoy Christmas Season has started. So, I thought I should start sharing Philippine Holiday food recipes--1st is "Morcon" -- A beef roll stuffed with minced meat, sausage , egg and cheese simmered in rich tomato sauce.



1 kilo beef flank steak or sirloin, sliced into 1/4 inch think

4 tblspn Calamansi
1/4 cup Soysauce


1/4 cup Ham, chopped
1/2 cup Sausage, chopped
1/2 kg Pork, ground
3 boiled Egg, chopped
1/4 cup Cheese, grated
1/4 cup Olives, chopped
1 whole Egg, beaten
Salt and Pepper, to taste

Tomato Sauce:

1-2 cups water
1 Onion, minced
3 cloves Garlic, chopped 
1 cup Tomato Sauce
1 tblspn Tomato Paste
1-2 pcs Bay leaves
Salt and Pepper, to taste


Marinate beef in lemon juice, soysauce and pepper for 20 minutes or more. 

In a bowl,combine all filling ingredients. Spread out marinated beef and put in filling. Roll meat and tie with string. 

In a pan, brown meat in hot oil and boil it in tomato sauce mixture. 
Boil until meat is tender. Take out from pan and remove string. 
Slice and pour sauce on top.

Food Notes :

1. Best eaten and served 2-3 days after making them
2. Can be considered as cocido- a spanish influenced stew

Saturday, September 24, 2011

Adobong Dilaw

This month's Kulinarya Cooking Club's Challenge is inspired by the colors of the Philippine Flag.


1. You have to use and show Red, White, Blue and Yellow (or shades of them) on your dish from plate or bowl to the garishing.
2. You may include the color of your garnish for as long as it is an edible garnish
3. You may only use one color on ONE non-food item
4. You may use any ingredients for as long as your dish is based or inspired by Filipino food
5. Use of food coloring is allowed for as long as it came from natural ingredients (NOT artificial coloring)

I wish to not complicate and confuse my readers for the visual rules that this challenge requires, So, I am posting a simple recipe patriotically plated and presented... Adobong Dilaw  (yellow), Itlog na Pula at Kamatis (red), Steamed Rice (white) on Blue plate ....

Photo by Chef Mon Urbano
Adobong Dilaw

1 kg Pork Liempo, adobo cut
1/2 c vinegar
as needed Salt
1/2 c water
3-4 pcs Galanggal, choped
1/2 bulb Garlic, finely chopped
Oil as needed

Procedure :

Saute garlic and galanggal until aromatic. Add liempo, vinegar, ground peppercorns and water. Season with salt. Over low heat, simmer until reduced. Adjust taste by adding more salt (according to taste). Stir occasionally until desired doneness.

Garnish : Pansit Pansitan ( this is another story-- will post a recipe soon! )

Food Notes :

1. Serve over Steamed Rice, Fresh Tomatoes and Homemade Itlog Na Pula (Salted Egg) ! 
2. I like my adobong dilaw a little "tostado" --When starting to render fat, fry until brown and crispy!
3. This is my 2nd version of Adobo Recipe here, and there are 7,106 more !

Monday, September 5, 2011

Back to "Un-fusion" -- Philippine Chicken Mole


Sharing my Cook recipe article......

What can be wrong with a good old slice of liempo cooked over charcoal with nothing more than a dash of salt and then served with vinegar and garlic? Or a traditional and honest Filipino stew made with nothing more than a few cuts of meat, some root vegetables and left to simmer for a whole day until all the robust tastes mingle and the meat melts in your mouth? Absolutely nothing is wrong! Read on...

Back to "Un-fusion" with this Chicken Mole

Remember how "fusion" rocked our foodie minds in the early 2000s with those fancy cooking integrals and marriages of flavors? The buzzwords were "new" and "experimental". Food was cooked for a different eating experience. It was all very fun and cutting-edge when it was new then...but fusion cuisine appears to have lost its "fusion-ness".

Right now, chefs are trying to go back to working with natural ingredients, in line with culinary culture and culinary tradition thrown in. I think chefs and foodies are getting tired of constantly having to be innovative and coming up with newer and more bizarre ways of combining ingredients and ways cooking-- and patrons are getting jaded, too !

The other day, I was attempting to make another contrived creation -- to make adobo dumplings ! But then, realized I was craving some good, old fashioned, simple and honest food agaiin -- food prepared and cooked in a traditional way.. very much part of my life !

I am sharirng another food memory from my home town (Santa Cruz, Laguna) and it's Chicken Mole ! This is far from the Mexican Mole. Our version is to be known as the Laguna Mole which is simply what you can classify aas a Kare-Kare.

What's the difference? We use chicken instead of red meat or ox tail and did i mention that, in my hometown, it is a popular merienda dish eaten with puto ?

Chicken Mole
1 Chicken(whole,adobo cut)
2 pcs Red Onion
1c Pulverized Malagkit (sticky rice)
1c Atsuete Oil
50 g Minced Garlic
6 c Stock or Water
250 g Roasted Ground Peanuts
1 whole peeled Banana Hearts, sliced
patis & pepper to taste

Saute red onion and garlic. Add Chicken and stock/water.
Stir in malagkit rice, atsuete and ground nuts
Bring to boil then simmer until thick
Add banana hearts. Season with patis and pepper. Simmer until banana hearts are cooked.

Food Notes:

1. Best eaten with "puting puto"
2. You will not be con"fussion"ed as to how delicious this is , make it and be proud !
3. Cook magazine, May2011

Monday, August 29, 2011

Choc-Nut Cake

For my last baking challenge, I am using something familiar to most Pinoys -- The Choc Nut !

Choc Nut is a combination of milk, cocoa powder and peanuts. This peanut butter bar is similar to polvoron, crumbly but creamier and more smooth. It is really cheap (less than a peso per piece) and widely available in Philippines.

Still on a mission, I am sharing my Choc Nut Cake recipe ....

Choc Nut Cake

100 g   Bitter Sweet Choco
20 pcs Choc Nut bars, crumbled
4 tblspn Butter
1/2 c     Sugar
1 c        All Purpose Flour (sifted)
1 tspn    Baking Powder
1/8 tspn Salt
1 whole  Egg
1 tspn    Vanilla
1/3 c      Milk

Melt bitter sweet choco in double boiler. Set aside. In a bowl, combine dry ingredients (APF, Baking Powder ans Salt)

In a mixer, cream butter, choc nut and sugar. Add  melted chocolate. Add egg. At low speed, add alternatively milk and dry ingredients. Combine well.

Pour mixture in a greased pan. Bake for 30 to 35 minutes at 350 F or until toothpick comes out clean.

Food Notes :

1. I prefer using small sprinform pans for a nice presentation .. 
2. Frosting is always an option -- 

  •        2 tablespoons chunky peanut butter
  •        1 tablespoons butter, softened
  •        1 cups confectioners' sugar
  •        1 tablespoons and 1 teaspoons milk
  •        1/2 teaspoon vanilla extract
      Cream peanut butter and butter. Add sugar, milk and vanilla; mix until smooth.

3. Enjoy !!!

Monday, August 15, 2011

Super Mango Cheese Cake

Everyone will agree that the only and real mango is the Philippine mango. According to the Guiness Book of Records, Guimaras(carabao) and Zambales(sweet elena) are listed among the sweetest mangoes in the world. And the biggest mango in the world weighed 3.5 kg was harvested in Mindanao. Mangoes can be found in many forms-- jams, shakes, ice cream, wine and simple snack with bagoong.

For my second baking challenge recipe, I am sharing my  Super Mango Cheesecake recipe :

Baked Philippine Mango Cheesecake

Crust :

1 1/2 C Graham Crackers, crushed
1/4 c Unsalted Butter, melted

1/4 c Cashew, toasted and chopped

Combine ingredients and cover bottom of greased pan. Sprinkle with cashew. Place in a chiller.

Filling :

2 bars Cream Cheese, 8 oz
3/4 c Sugar (fine)
1 tspn Vanilla
1/4 c All Purpose Flour
1/2 c Mango Puree
1 pc Calamansi Juice
2 pcs Egg
1 pc Philippine Mango (cubed)

In a mixer, combine cream cheese and sugar (creaming method). Add vanilla, flour and the rest of the ingredients except for the cubed mango. Add the egg one at a time.

To assemble :

1. Pour half of  filling over the crust. Add mango cubes evenly.
2. Pour the rest of the filling.
3. At 350 F, Bake for 45 to 50 mins or until skewer comes out clean.

Food Notes : 

1. Sprinkle with powdered sugar before serving !
2. Mangoes contain an enzyme with stomach-soothing properties, similar to papain found in papayas
3. The amount of vitamin C is higher in green mangoes.
4. Mangoes are high in fiber-- an average sized mango can contain up to 40% of your daily fiber requirement-- but low in calories: about 110 cal per average size mango, and only 1 g of fat!
5. Only 5% of Philippine mangoes are exported, but that's still 3.5 percent of world production.

Reference : Johannes Bley, German Kitesurfer-- Mad about Mangoes.

Friday, August 5, 2011

Calamansi-Cashew Coconut Meringue Pie

This month I am going out of my cooking comfort zone -- Oh yeah, I am going to bake! I never liked baking, I find it strict, you have to follow exact recipe plus it limits my creativity--that's what I thought. But reading through my dusty baking book (the only one i have), i discovered that it can be easy and fun !

Calamansi is indigenous and widely cultivated in the Philippines, it is available year round and is extensively used in Philippine Cuisine. For my first dessert recipe blog, I am sharing my recipe of Filipinized Lemon Pie-- I am using Calamansi and adding a little cashew crunch... Happy baking !

Calamansi Cashew Coconut Meringue Pie


1 1/4c All Purpose Flour
1/4 tspn Salt
1/2 c Chilled Butter
1/4 c Cold Water

Combine all ingredients to make a dough, adding the cold water 1 table spoon at time. Place dough in chiller.


2 tblspn Butter
1/2 c Sugar
1/4 c Calamansi Juice
1/4 c Water
3 pcs Egg yolk
2 tblspn Cashew (rough chopped/toasted)

In a small pot, melt butter add sugar, calamansi juice and the rest of the ingredients over low heat. Stir continuously until thick. Add Cashew towards the end.


2 Egg White
5 tblpsn Refined Sugar
1 tblspn Vanilla

1 tblspn Desiccated Coconut

Using a mixer or a whisk, beat all ingredients (except desiccated coconut) until stiff peak.

To Assemble :

1. Roll out dough, the same size as your pan (preferably removable bottom). Gently lay in the pan, cover and chill for 15 to 20 mins. Bake crust for 20 mins or until dry and lightly brown at 400 deg.
2. Let crust cool a little, pour the filling.
3. Using a spoon, cover the surface with dollops of meringue. Sprinkle top with desiccated coconut and return to oven for another 10 to 15 mins until meringue is lightly brown.

Food Notes :

1. Calamansi is also known as Calamodin .
2. Calamnsi is not just used in cooking, but also for household and medicinal use like body deodorant!
3. I love serving and eating this chilled and with hot honey-ginger tea !

Saturday, July 30, 2011

Sinigang na Corned Beef

The Philippine Cuisine is never complete without Sinigang. The rich and sour broth definitely brings comfort to each Pinoy.  One of the newest  versions of sinigang I really like is the Sinigang na Corned Beef. My first encounter with this modern sinigang was in Sentro by Chef Vicky Pacheco. Indeed, the dish has evolved but maintained the traditional Filipino cooking method.

You can either make your own fresh corned beef or just buy from deli shops. I like making my own corned beef, it may be time consuming but it is worth the wait ! For Kulinarya Cooking Club Challenge I am sharing my "from scratch Sentro inspired Sinigang na Corned Beef" recipe...

Homemade Corned Beef 

2 kg Beef Brisket (Whole)

1-2 L Water
1 c  Sea Salt
2 tspn Curing Salt
1/2 c Brown Sugar
3 pcs Garlic Cloves
3 tblspn Pickling Spice

For the pickling spice

2 tablespoons black peppercorns
2 tablespoons mustard seeds
2 tablespoons coriander seeds
2 tablespoons hot red-pepper flakes
2 tablespoons allspice berries
1 tablespoon ground mace
2 small l cinnamon sticks, crushed or broken into pieces
2 to 4 bay leaves, crumbled
2 tablespoons whole cloves
1 tablespoon ground ginger

Place the beef brisket in a pot. Dissolve the curing salt in warm water and combine with 1-2 L of water adding the sugar, sea salt,  minced cloves and pickling spice. Pour the mixture to the meat. Making sure that it is totally covered with liquid. Boil for 30 mins.

  • Let cool and place in a plastic bag or container , refrigerate for 7 to 10 days. Turning the meat every day. 
    Take out the meat and wash with fresh water to remove excess salt. Boil in water  for another 45 mins or until meat is tender.

  • Food Notes :

    1. You may omit curing salt. But i prefer to add a little just to maintain the red color of the meat.
    2. Make large batch and keep frozen for up to 2 months.

    Sinigang sa Sampalok na Corned Beef 

    1 kg      Corned Beef (abt 1/2 to 3/4 inch cube)
    750 ml   Water
    1 tblspn  Cooking Oil
    3 pcs      Tomatoes, quartered
    40 g        Onion, sliced
    250 ml    Tamarind juice ( boil tamarind 1 cup water and extract the juice )
    1 pc     Gabi (medium) rough sliced/quartered

    80 g     String beans, cut into 1-1.5”
    100 g    Egg plant,sliced
                                               50 g      Kangkong(water spinach) leaves

    Saute onions in cooking oil. Add tomatoes and water. 
    Add Tamarind juice, gabi and Corned beef. Simmer 5 to 8 mins or until gabi is cooked.
    Add String beans and Egg plant. Add Water spinach towards the end of cooking.

    Food Notes:

    1. Green Mango or Kamias as souring agent -- equally good !
    2. Trim off the fat lining for a healthier cut option 
    2. This is a quick sinigang recipe, no need to tenderize the meat !
    3.  You may omit the gabi and add your favorite sinigang vegetable
    4.  Beef is so tasty -- No need to season !

    Friday, July 8, 2011

    Pinoy BBQ + Atchara !

    A popular dish during children’s party, pulutan or a sidewalk snack-No muss, No fuss! Here’s a simple and Filipininized barbecue recipe....

    Pinoy Pork Barbecue    
    1 kg     Pork liempo(Belly), sliced
    1/2 c    Soy sauce
    1        Garlic(whole), minced
    1        Red Onion (whole) finely chopped
    1/4 c    Calamansi juice or lemon juice
    1/2 c    7-up or Sprite
    1 tspn Black pepper, ground
    3 tbspn Brown Sugar
    1/4 c    Banana catsup
    In a mixing bowl, combine marinade ingredients. Add meat and mix well. Keep in the refrigerator for at least 1 hour.
    Cook over charcoal grill—turning every few minutes on each side and basting leftover marinade.
    If using an oven, pre-heat  to 350 deg. Place meat in a pan/tray. Cook for 30-45 minutes—basting the meat every few minutes with the leftover marinade.
    Food Notes :
    1. The longer you marinate, the better the taste—Overnight !
    2. You can serve it in bamboo skewers – just slice meat to small pieces and slide pork into skewers! (Just remember to soak skewers in water overnight before using to avoid burning)
    3. Substitution : if you do not have banana catsup, a regular tomato catsup is ok—just add a chilli or two to add a little kick !
    And ----To complement my Pinoy BBQ, sharing you my recipe of Atchara-a Filipino dish usually served as a side for fried and grilled foods- pretty much a side salad without the dressing !

    Atchara (Pickled Papaya)
    4 c grated fresh green papaya
    1/4 cup salt
    1 carrot, peeled and sliced
    1 red bell pepper, sliced into long strips
    1 (2 inch) piece fresh ginger root, peeled and sliced
    2 green chile peppers, sliced into thin rings
    50 g raisins
    1 cup white vinegar
    1 cup water
    1 cup white sugar
    1 teaspoon salt
    In a bowl, mix grated papaya and salt, allow to sit for 1 hour. Drain the liquid from the papaya and rinse thoroughly. Using a cheesecloth, drain liquid from grated papaya.
    Using another bowl, combine and mix the papaya, carrot, red bell pepper, ginger, green chile peppers, and raisins. Transfer the mixture to clean, dry jars with lids.
    In a sauce pan, stir the vinegar, water, sugar and 1 teaspoon salt, bring to a boil for 5 minutes. Pour the vinegar mixture into the jars, making sure the vegetables are completely submerged in liquid. Allow the vegetables to marinate in the liquid at least 1 day before consuming.
    Food Notes :
    1. Atchara must be stored in an airtight jar and once opened, keep refrigerated.
    2. Jars must be sterilized to prevent molds.
    3. Place in a nice jar and put a fancy ribbon – Sell them !

    Friday, July 1, 2011

    Drunken Pork Belly

    Finally- a copy of a Tapuy Cookbook (hot off the press!). Few months ago, I was asked to contribute a recipe for PhiliRice ( a government corporate entity under the Department of Agriculture established to help develop high-yielding and cost reducing technologies through research so farmers can produce enough rice for Filipinos)—and of course I excitedly said yes to the project.  I am posting my recipe and some useful infos about the local rice wine to create awareness and help promote Tapuy — Congratulations to PhilRice !!! Tagay Pa !!!
    Tapuy (rice wine) is a traditional alcoholic drink in the northern part of the Philippines for more than 200 years.  It consumed during fiestas, weddings, harvesting ceremonies and other cultural celebrations.
    Philippine rice wines vary in taste, aroma, color and keeping quality in the country side.  Because of this, PhilRice  created greatly improved tapuy with the sensory profile : clear full-bodied wine with luxurious alcoholic flavor, moderate sweetness, and lingering finish. It is 100% natural pure wine, with no preservatives and undiluted with water and 14% alcohol content.
    Enjoy this traditional wine with ice, cocktail drink or served as straight, chilled or use it with cooking!
    Baked Pork Liempo 
    1 kg             Pork Belly (liempo), whole with skin
    ½ c             PhiliRice Tapuy
    ½ c             Vinegar
    4 tblspn      Fish Sauce
    1 tspn          Sesame Oil
    3 tblspn       Minced Garlic
    1 ½ tspn     Minced Ginger
    2 pcs            Star Anise
    2 tblspn       Brown Sugar
    2 tblspn       Ground Pepper
    2 tspn           Salt
    Combine all ingredients and marinate pork belly overnight
    Roll and tie up pork with skin side out. Bake for 20 to 30 minutes at 400 deg and baste every 10 minutes. Bake for another 10 to 15 minutes at 350 deg.
    Let pork roll sit after roasting. Remove the strings and slice before serving.

    The Legend of Tapuy(An Ibaloi Tale) 
    Tapuy was introduced to the Ibaloi tribe by the gods. The story goes, that the first woman encountered an enchantress named Bugan, sent by Kabunian to make tapuy for the tribe for them to enjoy eating pig meat.
    “Get the wonder plant and crush the grains until it becomes powder. Mix it with cooked rice and water, and let the mixture stand for three days. “ Put it in a jar and cover it for eight days,” commanded Bugan. On the eight day, Bugan and the first woman opened the jar and saw that the water had turned into a golden liquid with pleasant aroma.
    “Now you have tapuy,” Bugan declared. “Use it during feasts. Before drinking, the priest should recite the story of Kabunian, then invite the gods to celebrate with the people. Pass the tapuy for the guests to take a sip. Then offer a pig to the gods.”
    To this day, the Ibalois still follow the instructions of Bugan and drink tapuy during every festivity.
    Food Notes :

    1. Get a liempo with a nice layer of fat (Fat = Flavor)
    2. Serve with hot rice — and a glass of chilled tapuy !
    3. Source : PhilRice Tapuy Cookbook & Cocktails, A collection or recipes and cocktails featuring Philippine Rice Wine, Philippine Rice Research Institute Nueva Ecija, Philippines