Tag Archives: philippines

After 3 weeks in The Philippines…

5 Fév

Hello,

Have a look at my nice food from Philippines…

I enjoyed a lot…

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Filipino Sinigang (Tamarind Soup)

17 Juil

Ingredients

  • 3 lbs pork ribs, chopped into 1 inch pieces
  • 2 tablespoons minced garlic
  • 1 medium onion, chopped
  • 1 packet sinigang tamarind soup mix (found in international food section)
  • 16 cups water
  • 1 bok choy, chopped in 1 to 2 inch slices
  • 1 daikon radishes, chopped in thin round slices (optional)
  • 1 small tomato, chopped fine (optional)

How to proceed.?

1. Saute ribs garlic onions and salt to taste until brown.
2. In Separate large pot add water Sinigang tamarind soup packet (found in international food section) to taste I like the whole packet but less is more in this case if it is to sour for you.
3. Remember you can eat this with rice.
4. Then add the tomato and the pork, cook on medium heat for about 40 min and then add the potatoes cook for another 10 min and then add the Daikon Radish and the Bok choy cook about 10 more min.
5. It is good if the meat easily comes away from the bone.
6. You can eat this straight or over rice or both.


Caldereta

16 Juil

Yield: 4 servings

Ingredients

  • 2 lb Lamb, beef or goat, cut into -1 1/2-inch cubes
  • 3 tb Distilled white vinegar
  • 1 1/4 ts Salt
  • Freshly ground black pepper
  • 4 tb Olive oil
  • 3 Whole dried hot red chiles
  • 5 Garlic cloves, peeled and -minced
  • 1 lg Onion, peeled and minced
  • 1 t Whole black peppercorns
  • 1 Two-inch cinnamon stick
  • 2 Bay leaves
  • 4 ts Tomato paste
  • 2 md Potatoes
  • 1/2 lg Red bell pepper
  • 8 Whole stuffed green olives

How to proceed.?

Put the cubed meat into a bowl and add the vinegar, salt and pepper.
Set aside for 30 to 40 minutes.
Drain the meat, saving the liquid, and pat it dry.

In a large heavy saucepan, heat the oil over medium heat.
When it is hot, add the chiles. Stir for a few seconds or until they swell and darken.

Remove chiles with a slotted spoon and set aside.
Put as many cubes of meat into the pan as will fit without crowding.

Brown the meat on all sides and repeat until all of the meat is browned.
Remove meat from pan.

Put the onion and garlic into the pan and cook for 2 minutes, scraping up any pan juices.
Put in the black peppercorns, cinnamon and bay leaves.
Stir and cook another minute.
Return the meat to the pan with its accumulated juices, the chiles, the reserved marinade and the tomato paste.
Stir and cook for 1 minute.
Add 2 cups water and bring to a boil.
Cover, turn the heat to low and cook for 15 minutes.

Meanwhile, peel the potatoes and cut them into 1 1/2-inch cubes.
When the meat has cooked for 15 minutes, add the potatoes.
Cover and continue to cook for 45-60 minutes or until the meat is tender.
Seed the bell pepper and cut it into 1/4-inch wide strips.
When the meat is tender, put the peppers and olives into the stew.
Stir and cook another 3-5 minutes.

Joyce Jumpering writing in the San Jose Mercury News, 5/19/93.


How to proceed.?

Adobong Pusit

16 Juil

Yield: 2 servings

Ingredients

  • ½ kg Small fresh squids
  • ½ c Native vinegar
  • 10 Cloves garlic
  • Salt and pepper to taste
  • 1 md Onion, sliced
  • 2 md Tomatoes, chopped
  • Extra salt and pepper for seasoning
  • 1 ts Vet-sin (monosodium glutamate) (optional)

How to proceed.?

Got down my single Filipino cook book and found this little gem.
My grasp of Tagalog is non-existent but I’d guess that the name translates as « Squid Adobo ».
At any rate, it’s squid stewed in vinegar.
I assume that the reference to « native vinegar » refers to nipa sap vinegar (sukang paombong).
The bottle I have is a milky looking vinegar that tastes pretty much like any vinegar so I imagine that you have some latitude on what type you can use.
For those of you who have never tried it, Filipino food is an intriguing cuisine that has elements of Southeast Asian, Chinese and Mexican or Spanish influences.
It has everything from spring rolls (lumpias) to rellenos dishes.
Wash the squids very well.
Remove the long thin membrane in the head and slit the eyes to bring out the ink.
Place the squids in a saucepan with vinegar, 6 cloves garlic crushed, salt and pepper.
Cover and cook slowly until the squids are tender.
Cut cooked squids into 1/2 inch slices crosswise.
Crush remaining garlic and saute in a little lard in another pan.
Add the onion and tomatoes and cook until tomatoes are very soft.
Add the squids and the liquid in which they were boiled.
Simmer for 7 minutes.
Season with salt, pepper and vet-sin.


Inihaw Na Bangus (Grilled Milkfish)

16 Juil

Yield: 4 servings

Ingredients

  • 1 Whole bangus (about 2 lbs) or white fish, dressed
  • 2 sl Lemon
  • 1 ½ ts Salt
  • ½ ts Pepper
  • ½ c Tomatoes, chopped
  • ¼ c Onions, chopped
  • 2 Green onions, chopped

Directions

1. With sharp knife, cut along back of the fish and remove the backbone.
Rub fish inside and out with lemon slices, sprinkle with salt and pepper.
2. Mix tomatoes, onions and green onions.
Stuff fish with the mixture through its back opening.
Wrap in foil and grill over live coals until done. (about 15 minutes on each side).
3. Serve with lemon wedges or with a lemon juice and patis (fish sauce) dip.
Preparation and cooking time: 45 minutes Serves 4 Recipes


Siomai

16 Juil

Siomai is a dimsum of Chinese origin which is also quite common in the Philippines.
One can order different kinds of siomai but the base is always pork.
The ground meat should have some fat otherwise the cooked siomai will be too tough.
I tried to experiment on chicken siomai some years back and made the mistake of taking out the skin and fat and it turned out to be tough.
Prawns or shrimps can be substituted for part of the pork if desired.
For the binder, some use flour or corn starch but I find it to leave a raw taste so I use egg instead (proportion is 1 egg to 1 kg pork).
I strongly recommend adding vegetables to give the dimsum some crunch and for nutritional reasons too.
If desired ¼ cup of chopped mushrooms or black ear fungus and 1/3 cup fresh or frozen green peas can be added to the recipe below:

Ingredients

  • 1 kg ground pork (suggested proportion of fat to lean meat is 1:3)
  • 1/3 cup chopped water chestnuts or turnips (singkamas)
  • 1/3 cup chopped carrots
  • 2 medium or 1 large minced onion(s)
  • bunch of spring onions or leeks
  • 1 egg
  • 5 tablespoons sesame oil
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon salt
  • 50 pcs. large or 100 pcs. small wanton or siomai wrapper
  • soy sauce, calamansi (lemon or kumquats), sesame oil and chilli paste (for the sauce)

Directions

Mix all the ingredients for the filling in a bowl.
Spoon 1 tablespoon of mixture into each wrapper. Fold and seal.
Meanwhile, boil water and brush steamer with oil.
When the water gets to a rolling boil, arrange the siomai in the steamer and let stand for 15-20 minutes, longer for larger pieces.
Serve with soy sauce, calamansi and sesame oil. Chilli past is optional.
Update: Someone asked me for the recipe of chilli paste and siomai wrapper that’s why I’m reproducing it here.

Siomai Wrapper

Ingredients

  • 1/4 cup water
  • 1 egg
  • 1 tablespoon vegetable or corn oil
  • 1/4 teaspoon salt
  • 1 1/2 cups all-purpose flour

Directions

Beat egg and mix with flour till free of lumps.
Bring water, cooking oil and salt to a boil, then pour in flour.
Remove from heat and beat until mixture forms a ball.
Divide the dough into 1 1/4 -inch balls.
Roll each ball on a floured board until paper thin. Set aside.
Simplest version of chilli sauce would be to chop chillies well and fry them in oil, sesame or vegetable oil, never olive oil if you want it to have an Asian taste.
The chilli paste found in restaurants is a combination of chillies, garlic and oil.
Combine chopped chillies and mashed garlic then simmer for around 20 minutes or till most of the water has evaporated.
Add oil, simmer and stir well.


Galantina

16 Juil

Ingredients

  • 1 chicken (capon)
  • Lemon juice
  • Salt and pepper
  • 1/4 kilo ground pork
  • 1 can sausages
  • 1-1/2 pig’s brain, boiled and mashed, the membranes peeled off
  • 1/2 cup chopped pickles
  • Salt and pepper
  • Cooked chicken meat, cut into strips
  • 1 piece chorizo de Bilbao, cut into strips
  • 2 eggs, hard boiled
  • Chicken stock

Directions

Dress the chicken.
Split it down the back and open it flat.
Lay the bird skin up on a cutting board.
Remove the skin and the meat carefully by cutting away from the bones so that the skin comes off in one piece.
Marinate the chicken in lemon juice, salt, and pepper.
Set aside.

Mix the pork, sausages, brain, and pickles well until blended thoroughly.
Lay and spread the deboned chicken.
Spread the filling over it and arrange the chicken and chorizo strips, and the eggs in the center.

Form into a roll; then, sew it up and roll in a piece of cheesecloth.
Drop the roll into boiling chicken stock. Cook for about two hours.

When done, remove the roll from the stock. Drain and lay the roll on a platter.
Place a weight on top of the cooked galantina to press it a bit.
Allow to cool.
When cool, remove the cheesecloth.
Keep the galantina refrigerated.

To serve, slice and arrange on a platter.
Garnish with parsley or kinchay.

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