Filipino/Ilonggo recipes - Karinderya sa WVSU :)

[rolour]

I got a comment from a reader (who only supplied an e-mail and not a name) asking "if you have some Ilonggo recipes to share". (Sometimes I wonder why people ask but don't provide even just the first name :-k .)

Well, I e-mailed her to visit and ask at this Forum because I don't have any recipes and others here may have. I cook out of instinct, no measurements or anything but somehow gets things done. So I thought of starting a thread here. You can ask what food you want or just share outright a recipe. And let's hope that a chef back in Iloilo or a really good Ilonggo cook here in the US is reading and is willing to share something.

[rolour]

Recipe: KBL (Kadios, Baboy, Langka)

[siteimg=right:04432c3fb2]377[/siteimg:04432c3fb2]Well, at least that's the accepted name for this. The best-tasting ones use real pork-fat (pig belly) that's about an inch thick. But since I am a medical professional who just hesitates to contribute to more hardening of your arteries, I will substitute Baka (beef) for Baboy (pork). If your religion forbids pork, then this is for you too. I just don't know what's the difference in fat content is. I use beef shanks, which has considerable amount of fat, but hopefully, not more than pork fat.

The "Kadios" are black beans. If you're not from Iloilo or the Visayas, you may not recognize this. I think in Luzon, it's called something else and looks something else, especially the fresh ones. The "Langka" is jackfruit, raw and green, for the purpose of this recipe. Since there is no raw and green fresh jackfruit in my part of the world, I used the canned ones imported from Thailand (available at all oriental stores).

Which brings me to an important point - this recipe is intended for those in the U.S. or other parts of the world who don't have access to a cook or ingredients. If you're in the Philippines, you don't need to worry because you can always tell your kabulig (helper) to cook for you. If you are an Ilonggo and you don't recognize this, you probably don't because this a food of the poor. Pagkaon sang mga imol. Ang ginapakaon ni Mayor sa mga bisita niya nga ultimo kun piyesta. If you were born with a silver spoon in your mouth or if you love to stereotype your food, this is not for you (and I am surprised you've read this far).

Ingredients: (good for a family of 3 to 4, good for lunch, dinner and lunch the next day)
about 3/4 cup of Kadios. You can buy this dried and frozen at all Filipino stores in the U.S. Kun Tagalog ang naga-bantay, hindi na siya kakilala. Kadlawan 'ya pa ka na'. Look for it in the frozen section. If you are in L.A., Florida, or Las Vegas, I heard they have fresh ones. Use it, lucky you. (Please send a pound or 2 my way..)
beef shanks meat - about 2 to 3 pounds (sliced into desired sizes)
a can of young green, jackfruit (use fresh if you have, again, lucky you)
soy sauce, vinegar, salt to taste
3 cloves of garlic (crushed)
1 ginger (about a thumb-size, crushed as well)
1 medium-sized tomato (sliced into pieces)
1 medium-sized onion (sliced as well)
vegetable oil
(optional) lemon grass (tanglad)
(very optional) pechay (baby bokchoy)
- Soak the kadios in cold water overnight. This will rehydrate the beans. (they were dehydrated to preserve them to start with). Get rid of the floating ones.

- In a pressure cooker, together with the re-hydrated beans, add about 3 cups of water. Bring to a boil. After 15 to 20 minutes of that dreaded pressure-cooker "hissing" sound, turn the fire off.

- In a separate pot or pan, put the garlic and ginger in about 3 tablespoons of hot oil. When they turn light brown, add the tomatoes and onions. Sweat the onions out a little, then add the meat (include the bones), about 3 tbsp (maybe more) of soy sauce, 3 tbsp (maybe more) of vinegar and salt to taste. You can adjust to your own taste later. Mix and cover for a good 5 minutes. The smell is very tempting at this point.

- Open that pressure-cooker with the kadios in it and add the just-sauteed meat. Add more water if necessary (kun gusto mo damu' sabaw), put cover, turn the fire on and let it "hiss" for another 15 to 20 minutes. (If you're using pork, remember that pork needs a shorter time to tenderize, you may want to shorten the time, or skip this step altogether.)

- After 15 to 20 minutes, turn off fire, and let hissing sound subside. You may transfer the pressure-cooker contents (the meat and beans now tenderized) if you wish to a regular pot. Bring to a boil again and add the "langka" (for about 5 minutes). Add the tanglad for its incredible aroma. Add more salt to taste.

- Add several pieces of pechay leaves if you want. To make it healthier (you wish). But you don't have to.

- Get the rice, the Coke and sleep afterwards... :D

[pasita]

Doc RG,ginpalaway mo man ko ba,bisan mag-inano namit man gihapon ya ang kbl ikumpara sa beef stew with beer sang mga belgians diri.. :thumb

[rolour]

Salamat, pasita. It's nice to see you pop in here once in a while. Please make it frequent :D .

I have done variations to the recipe above. Using chicken instead of beef. You may also use pork hocks (ti-il sang baboy) or you may add shrimp. Just check your cholesterol level every 6 months or so :wink: .

I'll add more recipes soon, including Lapaz Batchoy. I talked to a friend yesterday and he suggested ginisa nga karne nga may alogbate. Sounds good. Of course, I have to try it first, take some pictures, and post the recipe. I tried tambo' (bamboo shoots) with shrimps, gata' (coconut milk), and saluyot (tagabang) once. That was awesome, baby! Well folks, if you've been away from the food you grew up with, you try your best to re-create them. You can't just live on burgers, Arby's and Chinese takeout.

Perhaps, I should re-name this thread to "Karinderya sa WVSU". :lol:

Do you miss anything? Requests for recipes are welcome. Feel free to post :wink: .

[Arthur del Rosario]

Perhaps, I should re-name this thread to "Karinderya sa WVSU". :lol:

Excellent idea :wink: .

[docjoy62]

Just wanna share this recipe from a cookbook on Filipino dishes:

HUMBA (Pork with Black Bean Sauce)
2 1/2 lbs. pork hocks cut into 2" pieces
2 cloves garlic, minced
1/2 cup vinegar
3 tbsp. brown sugar
1/4 cup soy sauce
1/4 tsp. oregano
1 small bay leaf
2 tbsp. salted black beans
1/4 tsp. pepper or 1 tsp peppercorns
1 cup water
1/2 cup peanuts

Combine all ingredients in a big pot, bring to a boil, lower heat & simmer for 1 1/2 hours or until pork hocks are tender.

Remove bay leaf & peppercorns (if used) and serve hot.

May add boiled eggs (whole) if desired.

Serves 6.....enjoy! As RG said....check your cholesterol regularly if you are fond of these kind of dishes :D

[rolour]

Thanks, Joy. I'll try the Humba one of these days. I'll take a picture, of course :D .

To Filipinos in the Philippines, these recipes may seem ordinary. To us in the U.S., this is gourmet food that we can only eat on special occasions, on weekends, once a month, or never :???: .

I hope this thread will inspire people to cook more and share recipes (please ask your kitchen helpers) :wink: . We don't have helpers here. Amon sugo', amon tuman. :wink:

[rolour]

Recipe: La Paz Batchoy -

[siteimg=right:df96c2db36]166[/siteimg:df96c2db36]I thought of the recipe out of necessity. My wife used to murmur once in a while that whenever we go on vacation to Iloilo, the first thing she'll do is eat batchoy. We tried one restaurant here (Chicago suburb) but it was like one of those instant noodles you pour hot water on. So I tried hard, very hard to come up with this. After several prototypes, here it is. (And my wife has never mentioned about going home since.)

First, the disclaimer. I have no idea if they do the same thing over at Ted's or at Nat's. If you've been in the States (or anywhere outside RP) long enough, this should bring back memories already. If somebody in Iloilo knows the secret to a good batchoy (if there is), don't hesitate to share. I know they use MSG (betsin) so don't tell me that. I am not using MSG here. If you don't have a problem using MSG, by all means use it. There's Ajinomoto everywhere. Use 2 tsps., maybe.

Ingredients:Soup (caldo):
a pound or more of pig liver (atay)
a pound or more of pork, preferably with fat, the butt area, or the femoral area, with bones
4 medium-sized onions (yellow), sliced in half
2 tsps. shrimp paste (ginamos) - available bottled in oriental stores
1 tbsp. fried garlic (make it easy on yourself, buy the pre-fried garlic at oriental stores. just ask for fried garlic)
salt to taste
water

Garnishings:
Oriental pan-fried noodles (this is in the frozen section of your neighborhood oriental store)
Garlic, sliced into pieces and fried (again, make it easy on yourself, buy the pre-fried garlic at oriental stores)
green onions, sliced into a pieces
black pepper
pork rind (chicharon), crushed into smaller pieces
Maggi savor (or Kikkoman, Silver Swan, whatever you prefer)

Side dish:
puto (try the White King ready-mix)
pandesal (at your friendly neigborhood Filipino bakery)

Accessories:
cheese cloth, about 1 sq. foot (readily available at any grocery store).
a big pot (of course)
a stove (duh!)
Let's cook it:

- Put the liver and pork in the pot. Add water. Now, just play with proportions (mine's usually 1 part meat to 4 to 5 parts water). If you want a lot of caldo (who doesn't?), just add more water but you may add more liver and pork too. Bring to a boil.

- Wrap the onions, the ginamos, the fried garlic in the cheese cloth. Tie tightly so no ingredients may fall out. Drop it in the pot. The idea is you want the flavor to be in the soup but you don't want the onions, etc. to be all over (clear soup, get the idea?). I have heard others use socks instead of cheese cloth (geez, that's just nasty, who knows if they're, you know, new).

- Boil for about an hour or until the liver and meat are tender. Add salt to taste. (Add salt little by little until you get to your desired taste. Sorry, I don't measure my salt.)

- Grab the cheese cloth (with all the stuff in it) from the pot. It goes to the trash. Get the meat (not with your hand, please) from the pot. You may want to just simmer the soup, gusto mo mainit nga caldo, di bala?.

- Slice the liver and the pork to smaller pieces (like in the picture), same with the green onions.

- Soak the frozen noodles in hot water then drain it when it's soft enough. Drain the noodles once more, this time in warm water until the water is clear.

- Here's the best part - get a bowl (a bigger one for extra super special, or whatever they called it). Put a generous about of noodles in. Using kitchen shears, cut the noodles into shorter strands, simulating and hearing the sounds you hear at your favorite batchoy place in Iloilo. Put a generous amount of pork meat, liver, onions, fried garlic, and chicharon. Pour the soup into your concoction. Sprinkle black pepper and some of the Maggi Savor.

- To cook your puto, just follow the instructions on the box. Or you can just grab several slices of bread.

- Don't forget your Coke.

- Enjoy y'all. Make sure marble-sized sweats are trickling down your forehead.

- More caldo, please....

[rolour]

[siteimg=right:e50200f9c4]487[/siteimg:e50200f9c4]Baked Caramel Custard

Ingredients:

1 1/4 cups sugar
4 tablespoons water
1 vanilla pod (or substitute 3 tsps. of artificial vanilla flavor -RG)
1 2/3 cups milk
1 cup heavy or whipping cream
5 large eggs
2 egg yolks

serves 6 to 8

Put 3/4 cup of the sugar in a small heavy saucepan with the water to moisten. Bring to a boil over high heat, swirling the pan until the sugar dissolves. Boil rapidly, without stirring, until the syrup turns a dark caramel color (this will take about 4-5 minutes)

Immediately pour the caramel into a 4-cup souffle` dish (or any available pan -RG). Holding the dish with oven mitts, quickly swirl it to coat the base and sides with the caramel and set aside. (The caramel will harden quickly as it cools.) Place the dish in a small roasting pan. Preheat oven at 325'F.

Split the vanilla pod lengthwise and scrape the black seeds into a saucepan (or put the artificial vanilla flavor -RG). Add the milk and cream. Bring to a boil over medium-high heat, stirring frequently. Remove the pan from the heat cover and set aside for 15-25 minutes.

In a bowl, whisk the eggs and egg yolks with the remaining sugar for 2-3 minutes until smooth and creamy. Whisk in the hot milk. Strain the mixture into a caramel-lined dish (you don't have to if you used art. vanilla -RG). Cover with foil.

Pour enough boiling water into a roasting pan to come halfway up the sides of the dish. Bake the custard for 40-45 minutes until a knife inserted about 2 inches from the edge comes out clean (the custard should be just set). Remove from the roasting pan and cool for at least 30 minutes, then chill overnight.

To serve, carefully run a knife around the edge of the dish to loosen the custard. Cover the dish with a plate. Holding them tightly, invert the dish and plate together. Gently lift one edge of the dish, allowing the caramel to run over the sides, then slowly lift off the dish.:tasty

*original recipe from the book Sweet Delights/E. Summer

[Hippocrates]

Doc RG, I do not have any recipes to share nor claim any sort of expertise in the culinary field (except for the fact that I'm a voracious eater :lol: )
Just want to say, "Keep those mouth-watering recipes coming!!" :beer2: :thumb :beer

[rolour]

[siteimg=right:86ccc397eb]603[/siteimg:86ccc397eb]As requested by one of our loyal readers from Belgium via Passi City.

Recipe 1: Banana Fritters

Okay, first of all, you won't find this recipe in any book or the finished product in any restaurant. I think this particular desert/snack was concocted so that instead of throwing away overripe bananas (saba/plantain) they can still be made into something edible and delectable.

Second, since there's no official recipe for this, feel free to modify or adjust ingredients to suit your taste. Anyway, this is a very simple recipe with simple ingredients. Just slightly difficult compared to boiling water.

I cook a few of these every now and then not only because I don't have to toss away those overripe bananas (besides, who wants to eat Krispy Kreme all the time? This is way better). I actually wait for the bananas to "overripe". You see, using a "regular ripe" banana won't do you any good. So how do you tell if a banana is overripe? It's very soft, the skin or peel has black marks or spots like a Dalmatian would have, and if you try to eat it raw, it tastes yukky (for lack of a better word, but it doesn't denote 'bad', that's why we're cooking it, remember?).

Let's go - 6 plantain (saba) bananas, mashed (now, I don't know how big or how does a plaintain banana look like in your part of the world but in here it looks far different from what we're familiar with. see image (http://images.scrippsweb.com/DIY/2003/09/18/shns-bananas_1cb_d.jpg))
1.5 cups flour (more flour, less 'banana taste'. Just adjust to your liking.)
1 cup brown sugar
2 tsps baking powder (I added this so that the final product will have a little soft cake 'feel')
1 tsp salt (I don't know why I added salt. There is a scientific explanation for this but I forgot. You'll notice almost every cake recipe has salt in it.)
Mix all ingredients using an electric mixer or by hand. Make hamburger patty-sized portion and fry (do not deep-fry). Turn once when side turns dark caramel in color.

Sprinkle granulated sugar while hot.


Bonus Recipe: Recipe 2: Banana "Turon"

You need lumpia or egg roll wrappers easily available at the frozen section of any oriental stores. It's usually labeled as Wrappers for Chinese egg rolls, Vietnamese spring rolls, Filipino lumpia.

Instead of mashing the banana (best if banana is between ripe and overripe), cut in half cross-wise, then cut into 4 parts length-wise.

Put 2 to 3 pieces in the lumpia wrapper (slightly to the side) then sprinkle evenly with about a teaspoon of brown sugar. Fold as you would a lumpia, something like this - Fold one corner in just beyond center wrapping the banana/sugar filling. Fold corners on either side into center, overlapping one another slightly. Then roll down remaining corner to form some kind of a round cylinder.

Deep fry until it turns dark caramel in color. Roll in granulated sugar while hot.

[pasita]

Madamo gid nga salamat sa recipe,problema hilaw pa ang saging ko,palutuon ko anay... :lol:

[rolour]

hi, pasita. noticed you changed your location's flag. r u home?

[pasita]

Nope,im still here in B. :D

[psyched]

Doc RG, I do not have any recipes to share nor claim any sort of expertise in the culinary field (except for the fact that I'm a voracious eater :lol: )
Just want to say, "Keep those mouth-watering recipes coming!!" :beer2: :thumb :beer

haha! ditto doc hippocrates! :D

Recipe: La Paz Batchoy -

I thought of the recipe out of necessity. My wife used to murmur once in a while that whenever we go on vacation to Iloilo, the first thing she'll do is eat batchoy.

i have cousins who study in manila and whenever they come home they just crave batchoy! almost everyday na lang they have batchoy. i find that so amusing but anyway, just like the saying "home is where the heart is", "iloilo is where the (best) batchoy is" :wink:

[rolour]

Thanks, Hippocrates and psyched. Maayo kamo iya kay may nagaluto dira' sa inyo ... :smile2:

One of my treasured recipes is going public... :D

Fried Chicken ala-Max:

(Disclaimer: I am not claiming this is how Max's cook their chicken. It tastes close though, if you ask me at least. You may call it ala-Max :wink: .)

All of the ingredients are readily available at your neighborhood supermarket, wet market, and Asian or Filipino stores if you're in the U.S. If you like the final product, don't hesitate to share it with friends.

Things to prepare:

1 whole chicken (about 3-4 lbs.)
4 medium-sized onions (preferably yellow)
3 stalks of lemon grass
1 to 2 tablespoons of salt
1 teaspoon black pepper
2 tablespoons soy sauce (Silver Swan)
1 tablespoon cane vinegar (or Datu Puti)
2 pcs. bay leaves
1 tub or can of lard (or vegetable shortening if not available)

Optional:
1 bottle Jufran banana ketchup (for sauce)

You'll need:
A pot big enough for the chicken to fit
A frier big enough for the chicken to be deep fried without burning your face or your house down.
A colander or any plastic strainer
A stove (duh! :mrgreen: )
A knife

Intro:
I don't measure my seasonings when I cook (just instinct) so the amount of seasonings in this recipe is relative to your taste. Just adjust it to your liking in the future. Just don't mess up this first one real bad, you may not want to try it again :???: .

Lemon grass is what we call "tanglad" in Ilonggo. It is normally used (for its incredible aroma) in "tinolang manok" (with papaya and dahon ng sili).

The idea is to use less seasonings in order to savor the taste of the chicken as much as possible.

The cooking has two parts over a span of two days (actually less if you count the hours). So don't start cooking an hour before inviting friends for dinner. You'll end up ordering Chinese takeout :roll: .

Okay, enough with the crap, let's start cooking:

1. Wash the chicken well. Set aside or discard the inerts (liver, gizzard, etc.) You don't need them.

2. Peel the onions and slice in half.

3. Cut the lemon grass stalks into about 4 inches long or if it's 'young' and flexible enough just fold and tie it (if you don't understand what I'm saying, ask your mama how to do it :mrgreen: .)

4. Stuff 2 to 3 slices of onion and a stalk of lemon grass into the chicken's cavity (that's via the ass, I guess)

5. Put the chicken into the boiling pot, breast side up. Add water just enough to cover the whole chicken. Add the rest of the onions and lemon grass, soy sauce, vinegar, salt, pepper, bay leaves. Bring to a boil and simmer for about 30 to 45 minutes. The longer, the more tender but don't overboil, or the chicken parts will fall apart (worse, the chicken may drain all of its natural juices and shrink).

6. Watch TV (or open up a can of cold Bud Lite if you wish). After 30 to 45 minutes, check your chicken.

7. Drain and take the chicken out of the pot VERY CAREFULLY. Remember, the chicken will now be very tender, and you don't want the skin to separate from the body, as well as the legs and wings. You may place it in a pan or cutting board.

8. Take those things out from the cavity and discard as well as the rest of spices and seasonings. Now, you can cut the chicken in half (half-order) or just let it stay whole. Put the chicken to drain in a plastic colander. Again, be very careful not to damage the skin, that's the best part. If you didn't cut the chicken in half, let the chicken stand in your strainer or colander so the cavity empties. The idea is you don't want any residual fluid on your chicken.

9. Let the chicken drain for 12 hours or overnight.

The frying part:

10. Put the entire content of the can of lard or vegetable shortening (whichever you prefer, lard is the best for those with no cholesterol problems) in your fryer. Make sure the oil will cover the whole chicken or they won't come out any good. Also, make sure that your fryer is big and deep and you have some kind of a contraption to lower the chicken as the hot oil has the tendency to splash all over your face. Be careful unless you know a very good plastic surgeon :cry: .

11. Your chicken should be dry by now. Make sure the oil's real hot, and lower the chicken in.

12. The chicken should cook between 30 to 45 minutes. Just take a look once in a while at the skin for a color and the crispness you prefer.

13. Take the chicken out of the fryer. Slice it or use your fingers if you will. Pour some banana ketchup in a sauce plate. You may eat with a side of kamote chips or hot steamed rice.

14. Enjoy.

[Theophilus]

Of all you've written, RG, I like No. 14 best. And the batchoy :mrgreen: :thumb

[rolour]

Of all you've written, RG, I like No. 14 best. And the batchoy :mrgreen: :thumb

If you try 1 to 13, Rey, you'l like no. 14 even more :mrgreen: . Come on, an appendectomy is far more difficult :mrgreen: .

[radenip]

I'm sure Rolour's fried chicken ala Max is to die for- very mouth :tasty :tasty watering.. If batchoy is for Iloilo , chicken inasal is for Bacolod. This here place is the Manokan country. At night you would see stalls sprouting all over the place selling chicken inasal and all sorts of inasal of the varied parts of the chicken. This is the place where I first tasted " adidas" ( spicy chicken feet) and through the years Aida's chicken inasal is still the place to be when you want to eat chicken inasal kinamot, with steaming rice and chicken oil ( for those few with no cholesterol problems). Hmm, with the so many places selling chicken inasal here, no wonder Kenny Rogers nor Max chicken have not opened any branch here. :green2: :green2:

[genedjmd]

I still remember the first time I arrived in Iloilo to study at WVSU-COM after 8 years in Manila was my aunt treating me for merienda at Ted's at the branch fronting the La Paz market. Since then, I've always associated Ted's La Paz batchoy with Iloilo. Last 2001, I was pleasantly surprised to find that there was a branch of Ted's batchoyan at SM South Mall in Las Piñas City. At walang pagkakaiba ng timpla ng Ted's sa South Mall sa Ted's sa Iloilo City.

One thing I think is for certain, Ted's batchoyan will only thrive where there are Ilonggos. I can't consume more than 1 bowl a month because of the high cholesterol content. :lol: In my opinion, Ted's batchoy is real comfort food for the Ilonggo like chicken inasal may be for the Bacolodnon. And batchoy is still best served with puto, not with pandesal. Di bala?

I hate to admit it but reading this thread made me salivate. It's almost lunch time here in Iloilo. Kaon na ta! :D

[rolour]

I agree with Gene, batchoy being a comfort food for Ilonggos. Not too many Filipinos outside of Iloilo or the Panay area are crazy about it. It is an acquired taste, I guess. I grew up in Antique and I have never tasted batchoy until I went to College in Iloilo. Whenever there's batchoy in a party here (Chicago area), only Ilonggos consume bowl after bowl. My wife nearly had an argument with a Tagalog who insisted Mami is better tasting. Another thing, if a restaurant in Manila (other than Ted's) has batchoy on its menu, its not the batchoy we know.

[docjoy62]

Hi, for those who love to eat Callos...

CALLOS (Stewed Tripe)
1 1/2 lbs. tripe
2 tbsp cooking oil
2 cloves garlic, minced
1 medium onion, thinly sliced
1 tsp salt
1 can (8oz) tomato sauce
1/2 cup sliced chorizo or pepperoni
1 small red or green sweet pepper, seeded & sliced into strips
1 cup canned chickpeas
2 tsp paprika
1/4 tsp pepper
2 medium carrots, pared & sliced 1" thick

1) In a large pot cover tripe w/ water, bring to a boil & let boil for 5 min. Pour off water & rinse pot well. Replace tripe in pot & cover w/ fresh water. Bring to a boil, lower heat & simmer for 3 hours for uncooked tripe & 1 1/2 to 2 hours for pre-cooked tripe. Cook until tender & cut edges to have a clear appearance.
2) Drain tripe, cut into 1-1/2" cubes
3) Saute garlic & onions in hot oil. Add tripes, tomato sauce, salt, pepper, paprika & chorizo. Let simmer for 20 min. Add carrots, sweet pepper & chickpeas. Cook another 10 min or until carrots are tender. Serve hot.
Serves 4-6.

[Theophilus]

Docjoy, you mean you learned this while reviewing for the exam? Maybe I should take the test, too :mrgreen: :mrgreen: :mrgreen:

[docjoy62]

Actually, it was after the exam...I'm jobless for now coz I'm still waiting for my official NCLEX results & for my temp. working permit... so I'm kinda bored! I'm the one doing the cooking, laundry, cleaning, etc. here at the apt where I'm staying in NY...and since I brought w/ me this recipe book (from the Phil.) entitled "Filipino Cooking Here & Abroad"...I can share lots of recipes w/ you guys! So, just tell me what you feel like eating/cooking & I will look it up here in my Filipino recipe book!

[Arthur del Rosario]

DOCJOY,
WELCOME TO THE USA! :D DON'T GET BORED. :sad: NOW IS THE TIME TO ENJOY COOKING (WHILE YOU HAVE ALL THE TIME IN THE WORLD). ONCE YOU START WORKING, THERE WILL BE VERY LITTLE TIME (AND MOST OFTEN, YOU'LL FEEL TIRED) TO DO SOME COOKING. SO, ENJOY :wink:

[docjoy62]

Thanks Doc Art! I guess I do have all the time to cook now that I'm still waiting for my temp. work permit. Not sure if you can remember me coz it was a long time ago when you were our teacher in med school...I think it was in Pharma when u used to help out Ma'am Abello. I will try to confirm it w/ Rey (Theophilus) coz we're classmates. Anyway, I will try my best to do lots of cooking which I might not have time anymore later when I start working! So far, I did ok w/ my 1st shot on cooking adobo, pork stew & lumpia shanghai. Will enjoy these moments...coz I think you're right in saying that I might be too tired to do anything but sleep once I start working! Thanks for the advice...take care & God Bless!

[Arthur del Rosario]

DocJoy,
Although it's been a long while, Rey O's name remained familiar to me. So, I think I will be be able to recognize you (for as long as I don't accumulate those "neurofibrillary tangles").

Re:cooking
For those who really like to cook - "cooking can be a medium for relaxation (or stress release)". So, enjoy and share your recipes.
ADR :wink:

[Theophilus]

Although it's been a long while

Yep, that was quite a long time ago. We had our Pharma in 1983-84 so it was about 22 years ago. :mrgreen: Unlike me who has gained unwelcome pounds, DocJoy really looked the same when she arrived in New York. Concerning the tangles, I can't say anything about that. All I know is that I was entangled once (or twice?) but that's an entirely different story. :mrgreen:

For those who really like to cook - "cooking can be a medium for relaxation (or stress release)".

Although cooking can be fun, I love eating better. I guess the relaxation is the necessary consequence :lol:

[rolour]

For those who really like to cook - "cooking can be a medium for relaxation (or stress release)". So, enjoy and share your recipes.
ADR :wink:

I couldn't agree more. I don't really see cooking as work. Washing the dishes is or even just putting the dishes in the diswasher and getting them out afterwards. Well, if you're cooking, you don't have to do that, right? After eating, you can leave the table, stretch out in front of the TV, and leave the cleaning to those who don't cook :D . That's what I call teamwork :mrgreen: .

[Arthur del Rosario]

I say - :thumb :thumb :thumb

[rolour]

Buko Pie - U.S.A.

Here's one of my little experiments. It tasted good the first time (which hardly happens :wink: ) so I am sharing it.

Ingredients:

Crust:

Pick up a frozen pie crust (deep-dish) from your grocery's freezer.

Filling:


2 cups young Coconut, shredded - or if this is not available in your area, look for the ones in cans (see picture below), available at oriental stores. I used 2 cans. Discard water, slice into small strips.
1/2 cup Young Coconut Juice - again, when not available, use the ones in cans (see picture, again).
1/2 cup Condensed Milk
2/3 cup Milk -evaporated milk
4 tbsp sugar
1/2 tsp Pure Vanilla Extract
1/2 cup Cornstarch + 1/2 cup Milk

Bake the pie crust according to label instructions, set aside and cool.

Combine pie-filling ingredients except cornstarch mixture in a deep saucepan. Cook over medium heat, stirring constantly. When it comes to a boil, add cornstarch mixture, stirring fast (and I mean fast), until combined mixture has thickened. Pour mixture evenly into prepared pie crust. Let cool, then refrigerate until firm.

Enjoy.

[rolour]

Addendum to the above recipe (after a second try):

- using evaporated milk makes it tastier
- if you want the pie to be softer and fluffier, use less corn starch
- adjust the sweetness (to your taste) by adding more sugar
- try putting Cool Whip on top before serving

:tasty

[robby:b]

Hi Rolour!
I know you are kind enough to post for me the Marinade for the original BBQ you did last time. Medyo na lipat na ko. I'm planning to try it myself this weekend.
Thanks a lot! :wink:
Oh! BTW i made a print out of your buko pie recipe! :thumb
Some like it hot, some like it cold! :lol:

[rolour]

Hey, Rob. Keep that barbecue sauce in the cupboard and try the real one... :wink:

I have 2 versions I'd like to share, the "inasal" version and the "sugbahan" version. The only difference in the "sugbahan" version is you add beer to the marinade. Of course your guests won't be able to tell that there's beer but if you don't believe that heat dissipates alcohol (it does), you may not want your kids to eat your creation. So you're better off doing the "inasal" version. BTW, the one I served Memorial Day had no beer ("inasal" version) :smile2: .

This recipe was concocted (it's nothing original) with people in the U.S. in mind. If you're in Iloilo, don't bother. Just go to that chicken inato' place and eat. They have great chicken barbecue. This marinade is best for chicken, although it works also for pork and seafoods. Also, chicken in the U.S. are huge and fatty, like they're on steroids :mrgreen: . You need to set your fire or charcoal with a distance of about 6 inches from the chicken so it will cook thoroughly inside without burning the outside. Needless to say, charcoal grilling is still superior over gas grilling, but the latter is more convenient so whatever you have is fine.

I don't measure my ingredients so everything here is approximate. You may need to adjust the measurements to your taste for future barbecuing.

Chicken Inasal...

(assuming you have 1 chicken cut into 4 pieces, duha ka paa kag duha ka pecho....)

- 1 cup cane vinegar (Datu Puti) or the regular sweet vinegar you can pick up at Jewel, etc...

- half a cup Soy sauce (Silver Swan), do not substitute Kikkoman or any other brand

- medium-sized ginger - finely chopped

- half-a-clove medium garlic - finely chopped

- 2 tablespoons brown sugar

- 5 tablespoons calamansi juice (buy the frozen one at a Filipino store, or if not available use the lime or lemons at Jewel, etc...)

- 1 tablespoon salt

- (optional) for the "sugbahan" version, add about half-a-bottle of beer. Drink the rest :brows: . Make sure the rest of the case is in a cooler :wink: .

Mix or whisk all ingredients in a mixing bowl. Cut slits into the chicken about an inch and a half apart. Layer the chicken in a flat canister like a Pyrex (do not use anything aluminum to marinate). Pour the marinade over the chicken . Make sure all the chicken parts are covered. Marinate overnight.

Do not use your marinade for basting. Use "achuete" oil. Ever wonder what makes the barbecue you're so used to eating back home look orange to reddish in color? Here's how you make "achuete" oil. Buy a package of achuete seeds or better yet buy the liquid form if it's available in an Oriental store near you. Warm enough achuete seeds in 1 to 2 cups of oil, stirring constanly until the oil turns orange to dark orange. Do not let the oil burn.

Fire up the grill. Put the chicken in, turning it over every 5 minutes or so while basting constantly with the "achuete" oil.

Grab a Bud Light. Invite friends over and fire up the Karaoke.

Enjoy.

[robby:b]

Wow! I can smell the burning grill from here..
I appreciate this so much.. very detailed, step by step presentation.

I have a big charcoal grill, so that’s good to know.. and yes I agree that it taste better than gas grill.. :wink:
Thanks a million! …I’m ready to fire up the uling this weekend! :thumb
hope it does not rain.

[rolour]

Quite happy with my latest lab results -

Cholesterol - 176
HDL - 42
LDL - 105
Triglycerides - 147

:thumb

Ta, pamatsoy na ta !!

[mdjp]

:thumb
the buko pie looks good. ill try them.
:thumb mayo pa kamo, has the passion to cook!
pang to-go na lang ko! but here's one that i usually make(banta-banta lang tanan!)
i have an easy recipe, daw tunay gid na pork barbecue,

buy the pork belly, cut into 1/2 to 1 inch strips, marinate sa mama sita's barbecue marinade, overnight.
then, just make tuhog tuhog and grill!!
daw sa barbecue lang sa kilid kilid sa west!! :sneer:

[rolour]

Hi Marell. Mama Sita's mixes and sauces work well. I use them once in a while especially if there's no time to slice and dice everything. They have all kinds from Caldereta mixes to barbecue marinades. Every Pinoy pantry should have Mama Sita's (taste of home with less work, and for those who don't really cook :wink: ).

[rolour]

Shanghai Rice (or at least my version of it)

Dice some ham or hotdog, fry in a hot skillet with a little oil, pour about 2 tablespoons of Chinese Fried Rice Mix (easily available in packets at an oriental store). Add about 4 cups of cold rice, constantly stirring for about 3 to 5 minutes. Add some minced scrambled eggs and green peas towards the end. For presentation, slice some ham, place the strips at the bottom of a small bowl, add the rice, and "reverse" it over a plate. Put some catsup on the side. Grab a Coke. Dinner's ready :smile2: .

[ecasiano]

Butterscotch (the one in Iloilo is one of the best, my version is also one of the best :D )

1/2 cup butter
1-1/2 cups packed brown sugar
2 eggs
2 cups all-purose flour
1-1/2 tsp baking powder
1/4 tsp salt
1/4 tsp vanilla extract

Optional: nuts, raisins, chocolate chips

Melt butter over low heat. Cool. Add brown sugar and eggs. Mix well. Add flour, baking powder, salt and vanilla extract (and optional ingredients if preferred). Mix thoroughly. No need to use the electric mixer, just a hand utensil. Place in a buttered baking pan and bake for around 20 minutes in a pre-heated oven.

[flipadfoot]

Butterscotch (the one in Iloilo is one of the best, my version is also one of the best :D )

1/2 cup butter
1-1/2 cups packed brown sugar
2 eggs
2 cups all-purose flour
1-1/2 tsp baking powder
1/4 tsp salt
1/4 tsp vanilla extract

Optional: nuts, raisins, chocolate chips

Melt butter over low heat. Cool. Add brown sugar and eggs. Mix well. Add flour, baking powder, salt and vanilla extract (and optional ingredients if preferred). Mix thoroughly. No need to use the electric mixer, just a hand utensil. Place in a buttered baking pan and bake for around 20 minutes in a pre-heated oven.

how many degrees celsius/fahrenheit mo sya i preheat kag pila man ka degrees kung ginaluto mo na sya in 20 mins?

[ecasiano]

Pre-heat oven to 375 F. That's usually the standard. Then bake for 15 to 20 minutes or until golden brown. No need to monitor the temperature while baking.

[robby:b]

Gina palaway nyo mga tawo di =P~

flip... pagkatapos mo bake, lihog nalang FedEX diri sa amon :sneer:

[rolour]

Gina palaway nyo mga tawo di =P~

flip... pagkatapos mo bake, lihog nalang FedEX diri sa amon :sneer:

rob, I'll try that butterscotch casiano style... but you have to bring in a balikbayan box nga puno' sang supplies in exchange :sneer: .

[robby:b]

:thumb No problem RG!
Remember it’s all about the B’s
We’ll have some Butterscotch, Batchoy, Buko pie, BBQ
Play Billiards sa Basement, drink Beer and watch Basketball (‘la pa)
And of course fill up the Balikbayan Box
What more could you ask for… hehe Busog tanan :brows:

…mucho Bueno! :mrgreen:
did i forget something?

[rolour]

Pre, ari pa isa ka B ...

Recipe: Broiled Salmon

This is very simple, there is no excuse not to cook anymore.

Since salmon is the only decent fish you can find in grocery stores here (in my area, at least), you do the best you can with it, and the only thing you can do with it, is to broil (oven), or sugbahon kag isud-an sa kan-on.

Cut the salmon into 2 to 3 inch strip. Marinate in soy sauce, vinegar, lemon juice and salt for an hour. Place in an oven pan (better to put aluminum foil in the pan for easy cleanup). Sprinkle some freshly-cracked peppers on top, or any spices you like...

Place the pan in the oven. Set to broil. Make sure the pan is about 5 to 6 inches below the fire. Salmon should be done when the top turns dark brown. You may baste the salmon with the remaining marinade halfway through the process.

Squeeze some lemon or sprinkle some Maggi Savor on top while still hot.

Bon appetito... pwede man isumsuman :wink:

[rolour]

Just wanna share this recipe from a cookbook on Filipino dishes:

HUMBA (Pork with Black Bean Sauce)
2 1/2 lbs. pork hocks cut into 2" pieces
2 cloves garlic, minced
1/2 cup vinegar
3 tbsp. brown sugar
1/4 cup soy sauce
1/4 tsp. oregano
1 small bay leaf
2 tbsp. salted black beans
1/4 tsp. pepper or 1 tsp peppercorns
1 cup water
1/2 cup peanuts

Combine all ingredients in a big pot, bring to a boil, lower heat & simmer for 1 1/2 hours or until pork hocks are tender.

Remove bay leaf & peppercorns (if used) and serve hot.

May add boiled eggs (whole) if desired.

Serves 6.....enjoy! As RG said....check your cholesterol regularly if you are fond of these kind of dishes :D

Here's the finished product. When my daughter saw the picture, she said "it looks hideous". Yes, but it tastes awesome :tasty .

[rolour]

Poor me. I have to search far and wide (Google, that is) so I can make and taste even just a tyangge-quality ensaymada. That's why you're all lucky if you're in the Philippines, you can have the best ensaymada anytime you want. I can order Red Ribbon ensaymada here but it's something like $25.00 for 6 pieces. Who'd want to pay $25 for 6 pieces of ensaymada? I won't. I'd rather have nose-hair in my coleslaw.

So I tried several recipes of ensaymada I scoured from the net. Lots of them. Most of the time, I ended up baking what tasted like pandesal to what seemed like a ball of lint from a dryer.

Until recently when I tried something and it did taste like ensaymada. Even if it's just tyannge-quality, I can live with that (it's still much much better than eating lint). The original recipe is supposed to be by Nora Daza. Thank you, Ate Guy.

Ensaymada

First rising or proofing:
3/4 tbsp active yeast
1 tbsp sugar
¾ c lukewarm water
1 c bread flour
½ c lukewarm evaporated milk
Pour milk into a bowl. Measure the lukewarm water. Sprinkle the yeast over the water. Allow to dissolve. Stir in the lukewarm milk, sugar and flour. Mix with a wooden spoon until smooth. Or if you have a KitchenAid mixer, the better, it's less work. Cover with a moist kitchen towel and set in a warm place. Allow dough to double in volume (an hour or so).

Second rising:
4 egg yolks and 1 whole egg, beaten
2 c bread flour
¼ c sugar
Mix the beaten eggs, sugar and flour. Beat well. Add the second mixture to the first mixture. Knead well and shape into a ball. Cover and keep in a warm place to allow the dough to double its bulk (an hour or so).

Third rising:
4 egg yolks and 1 whole egg, beaten
¾ c butter
2 c bread flour
½ c sugar
1 c grated cheddar cheese
Cream butter and add ½ c sugar, beaten eggs and flour and 1 c of grated queso de bola. Mix and place mixture on a greased board. Mix with the last batch. Add flour if dough is soft. Knead for about 15 minutes until the dough is smooth. Shape into a smooth ball and place in a bowl. Brush with melted butter. Cover and allow dough to rise. Divide the dough into 20 balls. Roll out each ball until thin, keeping the final shape a rectangle. Brush with butter and roll like a jellyroll. Press each end so that it seals the dough. Using a muffin pan that is well-greased, coil the sweet roll around the pan so that the rolled dough looks like a mound.

Allow the dough to rise until it is almost double in size. Bake in an oven at 350°F for about ten to fifteen minutes, or until golden brown. Remove from baking molds and allow to cool for 5 minutes. Top with creamed butter, sugar and grated cheese.

[Theophilus]

The finished product. Sure it is shaped like Mamon, but I assure you, it tastes like Ensaymada. I am still working on the shape, okay?!

Boy, that's one-of-a-kind ensaymada look (or is it ensaymamon?) :mrgreen: Having tasted how good you prepare batchoy I'm sure it really tastes like ensaymada :thumb Seriously though it's really a wonder how you get all the time to try things like that. I have a recipe for modified bibingka that my grandmother's sister from LA taught me which you may want to try.

Modified Bibingka

I. Mix the following: (Be kind to yourself by using an electric mixer :brows: )

1 box Mochiko (rice flour)
6 eggs
1 can evaporated milk
1 bottle Macapuno strings (must be the soft kind)
cubed cheddar cheese (I use one bar of extra sharp cheese)
3/4 to 1 cup of sugar or according to taste. If a large Macapuno bottle is
used reduce the amount of sugar.
6 tbsp parmesan cheese
1 tsp baking powder

II. Melt 1 bar of butter in the aluminum tray. (Use cholesterol-free) If available, banana leaves can be spread out at the bottom before pouring the whole prepared mix. I can also assure you that even without the banana leaves, this will still taste good.

III. Pour the prepared mix into the aluminum tray. Sprinkle parmesan cheese liberally on top.

IV. Pre-heat oven to 375. Bake for 1 hour.

The last time I baked was more than a year ago so there are no pictures available. That gives me an excuse if the cake doesn't look good... And concerning looks I am reminded of a friend who said: "How can you face the problem if the problem is your face?" :mrgreen: :sneer: Anyway, I hope you enjoy the bibingka.

[rolour]

Boy, that's one-of-a-kind ensaymada look (or is it ensaymamon?) :mrgreen: Having tasted how good you prepare batchoy I'm sure it really tastes like ensaymada :thumb Seriously though it's really a wonder how you get all the time to try things like that. I have a recipe for modified bibingka that my grandmother's sister from LA taught me which you may want to try.


My plan is to use a flat pan and not a muffin pan next time. I did shape them like true ensaymadas but once they're in the oven, they conformed to the shape of the muffin mold :???: . Ensaymamon's not bad for a name though :D .

Thanks for the Bibingka recipe, Rey. Aha, so you do cook :thumb .

What are the odds? I have Mochiko Rice Flour. I forgot why I bought it in the first place (hmm, perhaps I was planning on making linugaw). I'll try to find some frozen banana leaves around here.

And I'll provide a picture of your recipe :wink: .

[rolour]

As promised, here's Theophilus a.k.a. ReyOcs Ultimate Special Bibingka. I didn't have time to pick up some frozen banana leaves (kay wala naga-tubo ang saging diri) so I just settled for parchment paper. Nami pa gid siguro kun may dahon sang saging kay humot bingka gid.

Also, I didn't use a whole stick of butter to grease the bottom of the pan. You may use half and reserve the other half to brush the top when it's fresh off the oven.

The look does not deceive you. It tastes just as good :thumb .

[Theophilus]

The look does not deceive you. It tastes just as good :thumb .

Yes, it does taste good and it's easy to make. Credit goes to my lola :wink: =D>

[rolour]

The look does not deceive you. It tastes just as good :thumb .

Yes, it does taste good and it's easy to make. Credit goes to my lola :wink: =D>

Many thanks to Lola. Now, I can stay away from White King Bibingka Mix :wink: .

I. Mix the following: (Be kind to yourself by using an electric mixer )

True. If you love to bake your own bread, cookies, cakes, bibingka, puto, etc., I suggest you buy the KitchenAid professional stand mixer (pictured below). It's a bit pricey but it's worth it. I was able to convince Santa Claus to buy me one :brows: .

[Arthur del Rosario]

May I place an order please?
(Just a fund raising idea :brows: )

[rolour]

May I place an order please?
(Just a fund raising idea :brows: )

I am not sure if I can handle the volume of commercial production, he he... Basi lagson kita sang USDA :D .

Anyway, if you pass by my place, libre bingka, may take-home pa. May ara lang lata sa puertahan para donations to the IC :wink: .

[Arthur del Rosario]

Grabe...may batchoy na....may bibingka pa :brows: O, sige, mahapit kami dira (sa pila ka adlaw) :thumb

[rolour]

BTW, just to show how pathetic we are in this part of the country, we buy our banana leaves frozen and in packages. The one pictured below costs $2.06. It's about half of a banana leaf :sad: .

[ice]

Pre RG,
damo ka na guid nabal-an luto-on. by the looks of the foods you cook, namit guid. hopefully someday, me and my family can visit you there and taste all your specialties. hmmm, why not start a restaurant business there in chicago. :-k =D>

BTW, $2.50 for a bond paper-size dahon ng saging? oh my, again it's the handiwork of some our countrymen who would like to take advantage of the situation. how pathetic of them... :curse:

[pasita]

Doc,pila ka gramo ang isa ka box nga Mochiko?Wala ko dito makita nga Mochiko brand sa lugar ko.salamat gid...

[rolour]

Pre RG,
damo ka na guid nabal-an luto-on. by the looks of the foods you cook, namit guid. hopefully someday, me and my family can visit you there and taste all your specialties. hmmm, why not start a restaurant business there in chicago. :-k =D>

I cook out of necessity, ice. May ara' man diri nga mabakal pero kon kis-a di mo type ang sabor. Besides, if you know, you can cook, and therefore eat, anytime. Actually, one of my vacation plans next time I visit Iloilo is to enroll in baking school or have somebody working in a bakery teach me. I'll pay per hour or per recipe, whatever works. Not for business but for myself... :wink: .

Doc,pila ka gramo ang isa ka box nga Mochiko?Wala ko dito makita nga Mochiko brand sa lugar ko.salamat gid...

Hi, pasita. Mochiko is a brand synonymous to sweet rice flour here. A box is 16 oz or 1 lb or 454 gm. I think any brand will do.

Also, I used pre-shredded sharp cheddar cheese (about a cup), instead of cubed. I did not find any pre-cubed cheddar and I don't relish the thought of slicing cheese. It's like cutting rubber with a bread knife :wink: .

[rolour]

For those wondering what Mochiko is, see pic below. It's available in oriental stores in the U.S. Kun sa Pilipinas ka, dala ka lang bugas sa grinder para himu-on powder. It's the same thing :wink: . If you're in other parts of the world (like pasita), just look for sweet rice flour. I suppose any brand will do.

[rolour]

One of the misconceptions of living in the U.S. is that you cannot eat the Filipino food that you like. That you can't wait to go on vacation so that you can taste Pinoy food again. It may be true for the most part. I myself, rely on Chinese takeouts, pizza delivery, canned and frozen microwaveable food 2 to 4 times a week. But the main reason is I don't have the time to cook everyday. If you live in or near metropolitan areas, there's always a Filipino or Oriental store nearby (nearby is at least a 5-mile drive :wink: ), and if you have the time and resourcefulness, you can whip up a tinola or two in no time. You won't miss Pinoy food again.

Below are pictures of the food my family and I shared recently (I take pictures for posterity :wink: ). Before you ask, my daughter, who was born here, loves mongo too. And I shy away from Filipino restaurants. (In my mind, anyway) I cook better. I will post my recipes upon request.

[Theophilus]

And I shy away from Filipino restaurants. (In my mind, anyway) I cook better. I will post my recipes upon request.


Okay, please post your recipes. :D I've lived with frozen and recycled foods long enough maayo man siguro makatilaw sang halin sa kalaha. RG, do you know how to cook sang tambo nga may okra, tagabang, pasayan, etc.? BTW, diri sa amon the filipino restaurants offer combo (2 ka sud-an, kan-on kag may paaman nga soda) for $4.50. Damo abi competition that's why food is relatively cheap here. To our advantage, of course :thumb

[rolour]

And I shy away from Filipino restaurants. (In my mind, anyway) I cook better. I will post my recipes upon request.


Okay, please post your recipes. :D I've lived with frozen and recycled foods long enough maayo man siguro makatilaw sang halin sa kalaha. RG, do you know how to cook sang tambo nga may okra, tagabang, pasayan, etc.? BTW, diri sa amon the filipino restaurants offer combo (2 ka sud-an, kan-on kag may paaman nga soda) for $4.50. Damo abi competition that's why food is relatively cheap here. To our advantage, of course :thumb

Come on, I was expecting about a week until somebody asks :mrgreen: . Don't worry, I'll post them :wink: .

I've been wanting to cook tambo nga may gata', pasayan, etc... but whenever I pass by the oriental store, there's no fresh tambo available, only the ones nga ginhuluman sa tubi. And if they have, it's kind of wilted. But if I chance upon a fresh one, I will certainly try it, and post the recipe and a picture here.

[ice]

BTW, diri sa amon the filipino restaurants offer combo (2 ka sud-an, kan-on kag may paaman nga soda) for $4.50. Damo abi competition that's why food is relatively cheap here. To our advantage, of course :thumb

I'm wondering, is $4.50 for a meal cheap? :???:
Or, is it cheaper to cook your meal? Ano sa imo RG? BTW, RG, daw namit guid sang linuto mo a? Tani patilawon mo man kami da... :thumb

[Theophilus]

I'm wondering, is $4.50 for a meal cheap? :???:


Sorry but I'm thinking in terms of the prices around here not in terms of peso equivalent. :wink: Kung bag-ong salta lang diri one could not help but think of the peso equivalent of the prices of things and commodities here. In New York City especially the prices are usually higher than in the other areas of the country. In our area, the nearer the place to New York City the more expensive the prices are. For example, a one bedroom apartment in Manhattan is usually in the range of $1,000 to $1,500/month. Many luxury apartments cost a lot more than that. If one thinks in terms of peso mang-abaw-abaw ka sa presyo. The prices translate to food,too. Only Chinese restaurants, I guess, offer lunch or dinner special as cheap as $4.50.

For a family of three like ours it is cheaper to cook one's meal. What is commonly practiced is to cook and freeze a part of it for future use. That's why a microwave oven is a necessary tool of every kitchen. If we want variety a $4.50 meal is I think cheaper.

[rolour]

The Golden Rule for all Pinoys in the US - do not convert (to pesos)! Anything, and I mean anything will appear expensive. I guess if you're earning dollars you have to forget about the peso altogether. How I wish I am earning in dollars while spending in pesos at the same time then my $4.50 will go a long way, from a 3 item-combo in a styrofoam plate to a buffet at Kamayan. Conversion (of dollars to pesos) is a source of a common misconception as well - you tell your folks back home how much you earn, they pull out their calculators and they think you're filthy rich. What they don't realize is you're spending in dollars also so that makes everything even. I pay $1800 monthly mortgage for our house, $70 dollars cable/month plus $170 a year for all NBA games. And my gas bill is so disgusting this month, I won't even post it here. Plus other utilities - electric, water, internet, telephone, etc. Then you make a mistake of converting what you spend a month in pesos and you'd think you're living the life of luxury but, geez, far from it... :???:

Theo is right. $4.50 is cheap. That's equivalent to a McDonald's Value Meal (and you have to be desperate enough to go to a McDonald's here). And that's pre-tax. With taxes, depending on where you live that's between $5.00 to $5.50 total. It's $4.50 in a Pinoy restaurant near my work too, but you have to pay extra for the pop (soda). So it will come out close to $6.00 for a decent meal. A typical meal in a fastfood joint or a food court at the mall for a family of three would be something like $13 to $20. A real nice dinner in a fancy steakhouse or an Italian restaurant would cost something like $40 to $60 depending on how many cannolis the wife wants. I don't really mind paying for dining out. The trick is not to have this dollar-to-peso calculator in your head. But it can get expensive too and the mere fact that you have to dress up, drive at least 5 miles for a meal, and do that "wait to be seated" routine. It's not very appetizing.

It is still cheaper to cook at home. I usually cook at dinnertime and it's already good for the next 3 meals. For lunch at work, I just pack myself a sandwich. I'll give you a cheap one - a loaf of bread is about 69 cents to a dollar, not really Tibiao quality but good enough to spread peanut butter into.

Remember, we Pinoys eat rice 3 times a day. At home, it's free "extra rice". What a perk that is. :thumb

[ice]

thank you guys for the added insights on what's life in America. i think i'll start a thread on this. actually got some relatives, including my mom and one sister living there and everytime they tell stores about the prices of foods and other goods there, usually it is converted to pesos by people back home. :thumb

[rolour]

To Theo and others - sorry, delayed ang recipe, wala ko abi kopya mong, so ma-type pa ko, hopefully this week....

[Theophilus]

To Theo and others - sorry, delayed ang recipe, wala ko abi kopya mong, so ma-type pa ko, hopefully this week....

It's ok. We can wait. Mantinir lang kami kaldo diri pagkatapos sang pagpala sang 20+ inch snow :sad:.

[rolour]

To Theo and others - sorry, delayed ang recipe, wala ko abi kopya mong, so ma-type pa ko, hopefully this week....

It's ok. We can wait. Mantinir lang kami kaldo diri pagkatapos sang pagpala sang 20+ inch snow :sad:.

I feel for you. Maayo lang kay wa-ay nag-deretso diri sa amon. Okay lang na a, exercise man na gihapon :wink: .

[rolour]

Modified Bibingka

I. Mix the following: (Be kind to yourself by using an electric mixer :brows: )

1 box Mochiko (rice flour)
6 eggs
1 can evaporated milk
1 bottle Macapuno strings (must be the soft kind)
cubed cheddar cheese (I use one bar of extra sharp cheese)
3/4 to 1 cup of sugar or according to taste. If a large Macapuno bottle is
used reduce the amount of sugar.
6 tbsp parmesan cheese
1 tsp baking powder

II. Melt 1 bar of butter in the aluminum tray. (Use cholesterol-free) If available, banana leaves can be spread out at the bottom before pouring the whole prepared mix. I can also assure you that even without the banana leaves, this will still taste good.

III. Pour the prepared mix into the aluminum tray. Sprinkle parmesan cheese liberally on top.

IV. Pre-heat oven to 375. Bake for 1 hour.


A slight modification on Theophilus' recipe based on a reader's comment. Pre-heat oven to 350 instead of 375. The bibingka tends to darken on top before the inside is fully cooked. Also, use the oven's middle rack. The parmesan cheese on top cooks and burns fast if you put your pan nearer to the broiler area.

[Theophilus]

A slight modification on Theophilus' recipe based on a reader's comment. Pre-heat oven to 350 instead of 375. The bibingka tends to darken on top before the inside is fully cooked. Also, use the oven's middle rack. The parmesan cheese on top cooks and burns fast if you put your pan nearer to the broiler area.

Thanks for the suggestions for making better bibingkas. :thumb :D One solution to avoid the uneven cooking is to put the mix in a wider aluminum tray so that the final thickness of the bibingka is about one and a half to two inches. One of my friends did some tweaking of the recipe so that the consistency of the final product was as soft as the cakes made by Goldilocks. However, I have absolutely no idea how that was done :oops:

BTW, it's good to know that many more are trying this out. Basi may ma-apply patent kag indi na kita makahimo sini sa ulihi :mrgreen:

[rolour]

Modified Bibingka

I. Mix the following: (Be kind to yourself by using an electric mixer )

1 box Mochiko (rice flour)
6 eggs
1 can evaporated milk
1 bottle Macapuno strings (must be the soft kind)
cubed cheddar cheese (I use one bar of extra sharp cheese)
3/4 to 1 cup of sugar or according to taste. If a large Macapuno bottle is
used reduce the amount of sugar.
6 tbsp parmesan cheese
1 tsp baking powder

II. Melt 1 bar of butter in the aluminum tray. (Use cholesterol-free) If available, banana leaves can be spread out at the bottom before pouring the whole prepared mix. I can also assure you that even without the banana leaves, this will still taste good.

III. Pour the prepared mix into the aluminum tray. Sprinkle parmesan cheese liberally on top.

IV. Pre-heat oven to 375. Bake for 1 hour.

Another thing, I find 1 bar of butter seems too much. A quarter of a stick or even less should be enough.

A tip - to make your bibingka a little sticky, mix half a cup of shredded mozarella cheese to a half a cup of cheddar cheese instead of using all cheddar.

I compared the one I baked with banana leaves and the one without. No contest. Using banana leaves is mandatory :wink: .

[rolour]

One of my friends did some tweaking of the recipe so that the consistency of the final product was as soft as the cakes made by Goldilocks. However, I have absolutely no idea how that was done :oops:


I think if you want to make it a cake-like consistency, you need to bake it like a cake, which is essentially using a real good electric mixer, mixing the liquid ingredients first then adding the dry ingredients.

First, let's add a stick of butter to the list of ingredients but let's mix it with the cake (or bibingka, for that matter) itself.

The first step is called "creaming". Put the softened butter in your mixer then add the sugar (okay, that's dry but it's an exception). Turn on your mixer until the mixture becomes creamy.

Add the eggs, crank up your mixer until the mixture becomes light and fluffy.

Add the milk, then the flour mixed in with the baking powder. Crank up your mixer again (3 to 4 when you're using a KitchenAid pro mixer) for close to a minute. Your mixture or batter at this point will be so creamy.

Add the rest of the dry ingredients and mix again, this time not so fast. Don't forget to put parmesan cheese on top.

Bake for an hour in a 350'F pre-heated oven or until the top turns golden brown. Remember, time varies depending on the thickness of your bibingka so check every 15 minutes or so.

Of course, I tried this. Expand/click the picture below and feel the cake-like consistency :wink: . You won't wish for another kind of bibingka again :smile2: .

[Gigi]

pwerte abilidad mo rolour. pati pangluto. don't use too many utensils kay budlay ang naga panghugas.

just finished reading all 5 pages of this thread.gusto ko tani i-print ang mga recipes, how do i do it without printing the other entries. i thought of convincing my husband (obviously the family chef) to read this thread but busy man siya so i-print ko na lang.

happy gid ko when i saw the estofado, dugay na ko trying to remember what that dish was called and how to make it. and the bibingka..........looks heavenly.

[Theophilus]

Of course, I tried this. Expand/click the picture below and feel the cake-like consistency :wink: . You won't wish for another kind of bibingka again :smile2: .


Good :thumb The next time we visit Chicago I have something to look forward to aside from the batchoy. :D

happy gid ko when i saw the estofado, dugay na ko trying to remember what that dish was called and how to make it. and the bibingka..........looks heavenly.

Happy gid ko kung may recipe na :mrgreen:

[rolour]

just finished reading all 5 pages of this thread.gusto ko tani i-print ang mga recipes, how do i do it without printing the other entries. i thought of convincing my husband (obviously the family chef) to read this thread but busy man siya so i-print ko na lang.


Gi, the best way is to just copy and paste all the recipes into Notepad or Word and print from there.

Happy gid ko kung may recipe na

:oops: Dali na lang gid. Couldn't stay in front of a PC for more than 15 minutes. Take-out lang kamo anay :smile2: .

[rolour]

I am posting recipes on one condition - that once you've tried it, you should at least inform us, or even better, post a picture here. And if you don't like the final product or it did not quite reach a certain level of your expectation, you should post your thoughts here (be honest, no one's gonna shoot you). Maybe we can make some adjustments. And if you made some modifications to improve the recipe, you should post your modifications here too. Okay, 3 conditions actually. But hey, they're not that hard :wink: .

I won't claim that my recipes are authentic "anything". Maybe, authentic "nga luto ni Nanay" but that's it. I learned to cook by observing my mother cook with the barest of ingredients, whatever she could find in the backyard garden and the nearest wet market. So you won't find any exotic ingredients in my recipes at all (garbanzos, what?). And whatever recipes I share, I have cooked and tried it myself, and if I say I love it, it is just my taste. You may love it, you may not. You can call my taste strictly "provincial" or taga-baryo. If you like to eat truffles, you may want to stay away from my recipes. Truffles taste like dirt, doesn't it?. And ginisa nga ginamos, by the way, tastes better than caviar. (Okay, honestly, I haven't tasted any of those. Way too expensive. And I think some people just eat them for their price tag.)

And you'll notice that Filipino cooking is so diverse. There are regional recipes as well as regional styles. I was reminded about this when my classmate, Dina, visited us recently and I served "chicken adobo". She commented, "Rolour, ang adobo mo Ilonggo gid". I asked why is that? She said "kay may achuete". Tagalogs don't put achuete in their adobo, so I realized. You see, a food as simple as adobo may be cooked differently depending on which part of the Philippines you are. Therefore, I won't claim that my recipes are authentic Filipino or else people from Luzon and Mindanao will throw their pots and pans at me.

And the recipes are presented with the Pinoys who are abroad in mind. If you're in the Philippines, I see no reason why you'd need recipes at all.

Let's start with the basic ingredients and cooking utensils or as I like to call them "things your Pinoy kitchen shouldn't do without":

garlic
tomatoes
onions (yellow or red)
green onions
ginger
salt
black pepper
vegetable oil
soy sauce (preferably Silver Swan)
vinegar (any plain, generic vinegar will do)
lemons or lime (the bottled ones will do)
medium-sized pot
medium-sized frying pan
pressure cooker
sharp knife
cutting board
a stove (duh)

optional:
bay leaf
achuete (seeds or bottled concentrate)
Maruchan instant noodles (for when you're hungry but too lazy to cook)Okay, you should have everything in stock at any given time. Make sure you always have these ingredients in your kitchen the same way you make sure you always have clean underwear in your closet. For ingredients that rot over time (like tomatoes), just stock depending on how often you cook. These ingredients are very easy to secure. You see, there are no exotic spices or any essence of Emeril.

Before we start with the real recipes, we will learn some basic processes involved in the early stages of cooking. Aha, so you thought cooking is as easy as opening a can of Ligo?

To be continued later. It's lunch-time.

[Theophilus]

pressure cooker

sharp knife

cutting board

a stove (duh)

optional:


bay leaf

achuete (seeds or bottled concentrate)

Maruchan instant noodles (for when you're hungry but too lazy to cook)

Got everything including the Maruchan instant noodles (how famous are they?) :sneer: except the pressure cooker and achuete :mrgreen:

Aha, so you thought cooking is as easy as opening a can of Ligo?

Not really. That's why many times mantinir lang kami take out. #-o

[rolour]

Got everything including the Maruchan instant noodles (how famous are they?) :sneer: except the pressure cooker and achuete :mrgreen:


(I prefer the pork flavor of Maruchan. If they're on sale at Walmart, it's 10 cents each :smile2: )

I suggest everyone should invest on a pressure cooker. It's always on sale because not too many American homes use it. Even chefs are scared of its hissing sound (wimps!!). If you want a really good one, with automatic settings and without the hissing sounds, I recommend the one pictured below, available at Salton stores. It's worth the investment and it's cheaper than an iPod Shuffle.

505

I started on my Pochero recipe and then I realized I could not quantify my ingredients. So I am stalling a bit here. I picked up some ingredients today so I can quantify everything before posting. Don't worry, the next post will be sooner than later. Sud-an pa namon ni panyapon :wink: .

504

[rolour]

Sorry, I'm late. So busy this week.

Pochero

Prepare the following ingredients:

3 cloves garlic, crashed
1 medium tomato, chopped
1 medium onion, chopped
1 ginger (thumb-size), crashed
2 tbsp. cooking oil
1/4 cup soy sauce
1/4 cup vinegar
2 1/2 lbs. beef (Certified Angus or your choice cuts), sliced to your liking
half a cabbage, quartered
3 pcs. plantain banana, sliced into 1-inch pieces
2 to 3 medium sized sweet potatoes, sliced into 1-inch pieces
10 to 15 peapods, tips cut
salt to taste
1 tsp. black pepper

optional

2 cans beef broth
bokchoy leavesProcedure:

Heat cooking oil in a pot. Add ginger and garlic.

Once the garlic turns golden brown, add the tomato and onion. Stir for 30 secs. to a minute.

Add the meat, soy sauce, vinegar, salt, pepper. Stir and cover to simmer for 5 to 7 minutes or until the liquid has reduced in half. If this is the first time you're doing this, add salt, soy sauce, and vinegar in moderation. You can adjust the amount to your taste later. Also, I tend to add more salt to my food. If you're in a low-sodium diet, you may want to cut back on your salt and/or soy sauce. Also, the amount is dependent on the quantity of ingredients you have. If you're using less lb. of meat, lower the amount of spices, and the rest of the ingredients for that matter.

(The above process is called sauteeing, kun sa aton pa, gisa. Please take a note of it for future recipes that I might post. I probably will just say, sautee this or sautee that and refer you to this post.)

Turn off the heat and then transfer the contents of your pot to a pressure cooker. Add 2 to 3 cups of water or just enough to cover the meat. Cook on high for 20 minutes. If you don't have a pressure cooker, you may have to simmer it for 2 hours, maybe.

From the pressure cooker, transfer the contents to the pot. Add maybe another 2 cups of water for the broth. I always use beef broth for this (Swanson Beef Broth, 99c a can), about 2 cans. The broth or "sabaw" will be tastier.

Bring to a boil, taste, and add additional salt, if desired.

Add the plantain bananas and sweet potatoes. Simmer for another 3 minutes or until you think the bananas are cooked.

Add the vegetables. Simmer another minute.

You're done.There are more complicated ways to cook Pochero and with more ingredients. You can try adding green and red bell peppers, pork and beans (yes, like Hunts), garbanzos, chorizo de bilbao, and other type of sausages. I think all they do is mask the taste you're used to (or at least I am used to). You can try them, sure. It's all a matter of taste.

You can also subsitute chicken for meat. Or substitute bokchoy for cabbage. You can add other vegetables as well like string beans.

[rolour]

Memorial Day Barbecue - Manok Sinugba, bacolod-style :wink:

[rolour]

Memorial Day Barbecue - Manok Sinugba, bacolod-style :wink:

The recipe is somewhere on page 3 of this thread.

[rolour]

I'd say this is a very simple recipe for the folks back in RP. In the US, however, I consider this gourmet :wink: , so I am sharing this recipe for our friends abroad who miss the good old home-cooking...

Beef with Squash and Vietnamese Spinach (kun sa aton pa, karne nga may alogbate kag kalabasa)

1 lb. ground beef
2 tbsp soy sauce
2 tbsp vinegar
1 ginger (crushed)
3 cloves garlic (crushed)
1 medium-sized tomato (sliced)
1 medium-sized onion (sliced)
1 pack alogbate (in oriental stores, they call it vietnamese spinach)
about half of a yellow squash, sliced into cubes
2 cups water (or beef broth)
salt and black pepper to tasteSautee (sa aton pa, gisahon) the ground beef using the first 7 ingredients. Refer to the process of sauteeing in a previous post (pochero recipe). Bring to a boil about 2 to 3 minutes or until half of the liquid is reduced. Add the 2 cups of water (or beef broth). Simmer for 5 minutes. Add salt and black pepper to taste.

Add the cubed yellow squash. Simmer for about 2 to 3 minutes.

Add the alogbate. Simmer for about a minute.

Serves about 4 to 5 people (with steamed rice). Total cost of recipe - about $5.00

Interested? Your questions about this recipe is very welcome.

[ice]

RG,
Daw kanamit guid sang linuto mo ba, san-o pa ta na katilaw man?:sneer:

[rolour]

RG,
Daw kanamit guid sang linuto mo ba, san-o pa ta na katilaw man?:sneer:

Kadto na 'di. Dala ka damu' nga alogbate :sneer: .

[rolour]

Butterscotch (the one in Iloilo is one of the best, my version is also one of the best :D )

1/2 cup butter
1-1/2 cups packed brown sugar
2 eggs
2 cups all-purose flour
1-1/2 tsp baking powder
1/4 tsp salt
1/4 tsp vanilla extract

Optional: nuts, raisins, chocolate chips

Melt butter over low heat. Cool. Add brown sugar and eggs. Mix well. Add flour, baking powder, salt and vanilla extract (and optional ingredients if preferred). Mix thoroughly. No need to use the electric mixer, just a hand utensil. Place in a buttered baking pan and bake for around 20 minutes in a pre-heated oven.

Errol, one of our members PM'ed me kay "nahuya' gid 'sya." She tried the recipe but it turned out to be "daw bato sya katig-a." Ginsawsaw na lang kuno sang husband niya sa kape para madutlan. I haven't tried your butterscotch recipe (yet) so I just told her "hambalon mo lang bana mo e nga biscocho gin-luto mo e, he he :mrgreen: ". Anyway, kidding aside, any idea what she did wrong? I PM'ed her to lower the heat to 350' but you may have a better solution.

[rolour]

Halo-Halo Fiesta

You'll need:

- Ice shaver (available at Walmart and everywhere)

526

- macapuno strings
- sweet fruit mix
- purple yam jam
(all available at your friendly oriental store, click image below)

527

- evaporated milk
- ube ice cream (Selecta)

Shave some ice. Put a portion of each ingredient above according to your taste.

Try me :smile2: .

528

[docnick]

RG, paano mag timpla sang balingon nga gina serve bala sa mga japanese restaurant as appetizer may pag ka sweet n sour nga medyo makahang:sneer: :sneer:

[rolour]

RG, paano mag timpla sang balingon nga gina serve bala sa mga japanese restaurant as appetizer may pag ka sweet n sour nga medyo makahang:sneer: :sneer:

Not good at Japanese cuisine, pre. Siguro smoked fish lang ina'. "Binuro" (??) bala haw. Bakal ka uga sa central, tapos butangi lang Kikkoman :sneer: .

[rolour]

Halo-Halo Fiesta

You'll need:

- Ice shaver (available at Walmart and everywhere)

526

- macapuno strings
- sweet fruit mix
- purple yam jam
(all available at your friendly oriental store, click image below)

527

- evaporated milk
- ube ice cream (Selecta)

Shave some ice. Put a portion of each ingredient above according to your taste.

Try me :smile2: .

528

You can also try some more different ingredients readily available from your friendly oriental store, ie. kaong (green, red, white), langka, corn flakes, custard or leche flan. Even better with mango and ube ice cream (American flavors like coffee, cookies and cream, etc. are a no-no).

557

Try it. It's the best thing that ever happened to shaved ice :thumb .

559 558

[rolour]

Warning: Eating too much Halo-halo (at least 2x a day) can cause serious brain freeze :brick .

[rolour]

The trick is, if you eat at a restaurant or at a party and you like a particular food, take a look at what's in it. Savor the taste and take a good guess what spices were used. 'Reproduce' it at home. It may require several tries until you get the flavor you want but once you get it, another food to serve and added in your repertoire.

We get invited to Pinoy parties once in a while and most of the time, the food is as predictable as Nang Oting's menu. But there are a few that stand out. Let's try one today:

Pork Estofado (my version)

Ingredients:

1 lb (or more) pork belly, sliced 1 inch thick strip
2 pieces plantain bananas
2 medium sweet potato (kamote)
2 medium regular potato
1/2 cup soy sauce
1/2 cup vinegar
about a cup of Sprite
1 tsp salt
1 tsb black pepper
2 tbsp corn starch
cooking oil
pineapple slices
3 pcs. bay leavesAll the ingredients are estimates. I don't measure. You can adjust it in the future if your first try is not a complete disaster.

Marinate the pork overnight in soy sauce, vinegar, sprite, salt and pepper.
Deep-fry the pork (after marinating overnight) until it turns slightly golden brown. Do not discard the marinade.
Slice the banana, sweet potato, and potato into 1 inch cubes and deep-fry using the same oil you used with the pork, until they turn golden brown. Do not 'over-fry'.
Put the pork in a pot. Put the marinade in. Add about half a cup to a cup of water. Boil for 15 to 20 minutes or until the liquid is reduced in half, or until the pork is tender enough.
Add the banana and potatoes and boil for another 5 minutes or so.
Add the pineapple slices and the bay leaf.
Dissolve the corn starch in about a quarter cup of water and add to mixture stirring constantly.
Slice the pork in bite pieces before serving.
For the cholesterol-challenged, you may substitute skin-less chicken for pork but be warned that it won't taste as good.683

[rolour]

As Catholics, we were taught to sacrifice something during Lent. In most cases, that would be no meat which my family do. Helps us both ways - keep up with the teachings of the church and we eat healthy :wink: . So I always pick up some fish at an Asian grocery store on my way home from work. With the prices of fish in my area of the world and the rarity of finding one that you can actually eat, eating fish becomes a luxury. I don't think it is much of a sacrifice anymore.

Consider this: I picked up some fish this week (pictured below). A couple of pompanos and a blue marlin. The pompanos were over 2 pounds while the marlin was over a pound. Total cost for all you see? $22.00 :shock: . Compare that to 2 lbs. of chicken (about $6.00) or a couple of nice cuts of ribeye steaks ($14.00).

931

So I couldn't help but mention to the wife, maybe "not" eating fish is more of a sacrifice here where fish is, shall we say, a prized catch :-k . Especially after broiling, you wish you can eat this stuff everyday. But you just can't. The prices are ridiculous :???: .

932

Maybe I should re-think my sacrifice this year, like, no internet for a week :-k .

[ice]

for dessert, try to make a leche plan...the best!:clapclap: :thumb

[ice]

dinugu-an and manapla puto...one of the all-time favorites:thumb :thumb :thumb

sa mga SJH people, do you still remember Capulso puto?:clapclap: :clapclap:

jjj, para guid ni sa imo pre....:sneer: :sneer: :sneer:

[rolour]

for dessert, try to make a leche plan...the best!:clapclap: :thumb

dinugu-an and manapla puto...one of the all-time favorites:thumb :thumb :thumb

sa mga SJH people, do you still remember Capulso puto?:clapclap: :clapclap:

jjj, para guid ni sa imo pre....:sneer: :sneer: :sneer:

ice, kulang na lang na' i-post mo ang recipe mong... pwede mo ma-request si mrs. mo pre :wink: . Pasalamatan ko gid. Kay daw imposible nga ikaw na nag-luto :mrgreen: :sneer: . Hidlaw man ta kay Capulso ba...

[jjj]

:sneer: . Hidlaw man ta kay Capulso ba...


Hapitan ta na sya Pre RG ,sa December ,diretso SJH.
Dungan na lang kamo ni Ice puli di, kay matilaw ta sang The Best Pata in Negros " courtesy by Ice`s Mom.

[ice]

ice, kulang na lang na' i-post mo ang recipe mong... pwede mo ma-request si mrs. mo pre :wink: . Pasalamatan ko gid. Kay daw imposible nga ikaw na nag-luto :mrgreen: :sneer: . Hidlaw man ta kay Capulso ba...

manug-kaon lang ko ya pre....:sneer: :sneer: :sneer:

anyway, i-post ko lang di ang recipe next time....:thumb

[rolour]

manug-kaon lang ko ya pre....:sneer: :sneer: :sneer:

anyway, i-post ko lang di ang recipe next time....:thumb

Dinuguan is one dish I haven't tried cooking. And I have tried Manapla puto for years with bad results so I look forward to the recipe. BTW, basi Capulso ang maiden name ni Mrs. mo pre and she doesn't want to share the family secret so pwede man i-PM mo na lang :mrgreen: .

[rolour]

I suggest everyone should invest on a pressure cooker. It's always on sale because not too many American homes use it. Even chefs are scared of its hissing sound (wimps!!). If you want a really good one, with automatic settings and without the hissing sounds, I recommend the one pictured below, available at Salton stores. It's worth the investment and it's cheaper than an iPod Shuffle.

505


Well, after more than a year of using this highly-automated pressure cooker, I am taking my word back and say, don't buy it (sorry to those who already did). The non-stick coating inside peels off and and before you know it, it rusts :sad: and becomes useless. I therefore suggest a pressure cooker that's made of stainless steel. You can find one here - http://www.pressurecooker-outlet.com/prestop8qtss.htm . I am using it right now and if a year from now I'll take my word back again, that's just the risk you have to take :wink: . I don't think you can go wrong with stainless but like anything we use every so often, they wear out eventually. But at least it's not because of poor workmanship.

[rolour]

I'd say this is a very simple recipe for the folks back in RP. In the US, however, I consider this gourmet :wink: , so I am sharing this recipe for our friends abroad who miss the good old home-cooking...

Beef with Squash and Vietnamese Spinach (kun sa aton pa, karne nga may alogbate kag kalabasa)

1 lb. ground beef
2 tbsp soy sauce
2 tbsp vinegar
1 ginger (crushed)
3 cloves garlic (crushed)
1 medium-sized tomato (sliced)
1 medium-sized onion (sliced)
1 pack alogbate (in oriental stores, they call it vietnamese spinach)
about half of a yellow squash, sliced into cubes
2 cups water (or beef broth)
salt and black pepper to tasteSautee (sa aton pa, gisahon) the ground beef using the first 7 ingredients. Refer to the process of sauteeing in a previous post (pochero recipe). Bring to a boil about 2 to 3 minutes or until half of the liquid is reduced. Add the 2 cups of water (or beef broth). Simmer for 5 minutes. Add salt and black pepper to taste.

Add the cubed yellow squash. Simmer for about 2 to 3 minutes.

Add the alogbate. Simmer for about a minute.

Serves about 4 to 5 people (with steamed rice). Total cost of recipe - about $5.00

Interested? Your questions about this recipe is very welcome.

During winter months when alogbate and squash are scarce if not available, you can substitute vegetables that are readily available from your grocery store. You can use thinly-sliced cabbage, sliced mushrooms (portabella), carrots, and asparagus (sliced to bite-size). They go very well together with sauteed ground beef. Hindi "balangag" *.

* Cooking word of the day: Ba'la'ngag - adj., vegetables that don't go very well when mixed together in a dish, i.e. green papaya and potatoes, etc., it's a cooking taboo.

[rolour]

If you live in the Midwest, there should be a Culver's Restaurant (http://culvers.com/) a mile or two from your area. Try their fried chicken to-go. Tastes like what we were used to eating in fastfood places back home. Take home an 8-piece (under $10) and a side of gravy. Put some hot, steaming rice on a plate, grab 2 pieces of chicken, pour some gravy, and voila, Chicken Joy :thumb :thumb !!

[ice]

If you live in the Midwest, there should be a Culver's Restaurant (http://culvers.com/) a mile or two from your area. Try their fried chicken to-go. Tastes like what we were used to eating in fastfood places back home. Take home an 8-piece (under $10) and a side of gravy. Put some hot, steaming rice on a plate, grab 2 pieces of chicken, pour some gravy, and voila, Chicken Joy :thumb :thumb !!

so far pre ang natilawan ko di nga fried chicken nga daw may semblance sang pareho didto sa aton amo ang iya ka Popeye's...:wink: :wink:

[rolour]

so far pre ang natilawan ko di nga fried chicken nga daw may semblance sang pareho didto sa aton amo ang iya ka Popeye's...:wink: :wink:

Kalayo' pre. Actually, they are all good - Kentucky, Popeye, Browns. I used to think they taste the same too. But when you try Culver's, you'll never go back to the others. At least, from what my taste buds tell me :wink: . Still a matter of personal taste though, pero kun makadto ka diri, preparahan ta ka Culver's.

BTW, the Chicago Sun-Times ran a story a few months ago about restaurants who failed the most number of times during sanitary inspections. I think 5 in the top ten were Popeye's #-o . I am not sure which franchises and it's not an indictment on all Popeye restaurants, of course.

Recipe ta sa Manapla puto pre, he he... :brows: .

[rolour]

BTW, the Chicago Sun-Times ran a story a few months ago about restaurants who failed the most number of times during sanitary inspections. I think 5 in the top ten were Popeye's #-o . I am not sure which franchises and it's not an indictment on all Popeye restaurants, of course.


I lied, my memory is not that good. After searching for the article, a Popeye restaurant turned out to be the no. 1 among Chicago's "Dirty Dozen". Full article is here - http://findarticles.com/p/articles/mi_qn4155/is_20061119/ai_n16858154/print. This is an isolated case, of course, and I don't mean to ruin your appetite. I apologize if I did. The article is just the first thing that comes to mind whenever a Popeye is mentioned.

[ice]

Kalayo' pre. Actually, they are all good - Kentucky, Popeye, Browns. I used to think they taste the same too. But when you try Culver's, you'll never go back to the others. At least, from what my taste buds tell me :wink: . Still a matter of personal taste though, pero kun makadto ka diri, preparahan ta ka Culver's.

BTW, the Chicago Sun-Times ran a story a few months ago about restaurants who failed the most number of times during sanitary inspections. I think 5 in the top ten were Popeye's #-o . I am not sure which franchises and it's not an indictment on all Popeye restaurants, of course.

Recipe ta sa Manapla puto pre, he he... :brows: .

read the article pre and it seems most of the restaurants mentioned ari guid di sa amon palibot. anyway, i have not bought any from the popeye store mentioned. usually i bought mine sa northside.:-k :-k :-k

they also mentioned I.H.O.P. i don't like the taste of their food. i ate there once and i'm sure indi na ko to ya mag-balik. so far ang mga nakan-an ko di nga daw na-uyonan ko: Red Lobster, Denny's, and all the buffet restaurants especially Old Country Buffet...:clapclap: :clapclap: (that's as far as my tastebuds says...:-k :-k )

speaking of culver's chicken pre wala pa ko na katilaw. amo na isa mo ka-handa sa birthday mo? HAPPY BIRTHDAY guid da!

lastly, ang Capulso Puto pre nga gin-post ko, amo pa na ang dala ko pakadto di for my sister. ok man lang basta i-freezer mo. next time taga-an ta ka kon may makadto di...september pa galing guro..#-o #-o #-o

[Gigi]

nagluto na ako estofado using your recipe twice. the first tasted better than the second maybe because on the second try i was short of the pineapple. maybe on the third try, ok na. what's the substitute for sprite, can i use any soda?

[rolour]

nagluto na ako estofado using your recipe twice. the first tasted better than the second maybe because on the second try i was short of the pineapple. maybe on the third try, ok na. what's the substitute for sprite, can i use any soda?

Gi, use Sprite, 7-up or beer only. Do not use any soda like Coke, Mello Yello :smile2: , etc... Modify the amounts of your marinade (soy sauce, vinegar, sprite...) until you get to your desired taste. And I hope you're using pork belly. It won't taste as good without the pork fat :wink: .

[rolour]

My first try at Kare-kare (beef tripe and ox tail with peanut sauce):

Procedure:

Pick up a pouch of Mama Sita's Kare-kare Mix at your favorite Pinoy store.
Follow instructions on the package to the letter.
Done.:thumb

1119

[rolour]

Apan-apan nga Balatong

1442

Sautee balatong (long green beans cut into 2-inch pieces) with garlic, shrimp paste (ginamos), soy sauce, vinegar, and pepper flakes (optional if you don't prefer a little heat). Just adjust the amount of ingredients to your taste (I prefer real salty, you may not).

If balatong is not available (I think it's best because of its crunchiness), you can use tangkong (available in oriental groceries or in Chinatown), regular green beans, or asparagus.

Eat with hot rice fresh from the cooker :thumb. Preferred eating style - kinamot nga ang isa ka ti-il gatungtong sa pulungku-an :mrgreen: .

[rolour]

Recipes are sometimes born out of desperation. This is a classic example. (Kay wala' gid sing nalu-oy sa akon mag-hatag sang recipe sini :sad: ).

Chicken ala-(King) Rolour
(No offense to the real Chicken ala-King which I don't even know what it tastes like anymore)

You will need:

a small bottle (12 oz?) of Alfredo sauce (Ragu, Prego, whatever)
half a small can of condensed milk (adjust to your taste)
half a small can of sliced mushrooms
about half-a-cup to a cup of grilled chicken breast (cubed). Buy it cooked in the cold cuts aisle of your grocery. If they're in strips, cube them.
thick sliced bread (Texas toast)
shredded parmesan cheese
(optional) eggs
(optional) milkProcedure:

Sliced the bread in half diagonally then toast. If you want to add a twist, make them into French toast. Combine beaten eggs with milk (optional ingredients above). Coat the bread completely with the mixture then put in a hot skillet until it turns golden to dark brown on each side.
Layer the bread in a oven-safe oval plate (for presentation, but you can use any shape plate as long as it is oven-safe).
In a sauce-pan, combine Alfredo sauce, condensed milk, mushrooms, chicken, then bring to a boil. Simmer while stirring for about 2 minutes.
Pour the sauce into the layered bread then sprinkle enough shredded parmesan cheese on top.
Broil in the oven until the cheese melts or turns dark brown.
Dig in. Get some help. This thing is loaded with calories. Probably gets you up to 5 servings.1482

[enrico salazar]

hi doc, may recipe ka sang patatim? ang nabaligya bla sa mansion house.

and i know long shot na gid ni ya, but kung may nakabalo sang recipe sang pancit guisado a la dainty restaurant, please share.

god, i miss iloilo.

[rolour]

hi doc, may recipe ka sang patatim? ang nabaligya bla sa mansion house.

and i know long shot na gid ni ya, but kung may nakabalo sang recipe sang pancit guisado a la dainty restaurant, please share.

god, i miss iloilo.

Hi Enrico, welcome to the Forum. I hope you don't mind me asking, any relation to the Salazars of Magsaysay Village?

I'll look for a Patatim recipe, but probably not as good as Mansion House. There is a restaurant here in the Chicago suburbs that serves a great Patatim and the distinctive flavor is star anise (http://www.google.com/search?hl=en&defl=en&q=define:Star+Anise&sa=X&oi=glossary_definition&ct=title). Not a big fan of patatim so the taste doesn't really stick to my palate. And I usually buy, rather than cook.

The key to a good pancit guisado is the noodles. That's why it is always hard to duplicate the consistency of our pancit back in Iloilo, maski gani' pancit lang sang Aldous, kabudlay kopyahon. I use frozen noodles to cook pancit, okay man siya. Namit man sa kan-on o palaman sa tinapay :smile2: .I'll try to post my recipe in a few days. You have a great Chinatown there in Toronto, they probably sell real good soft pancit-consistency noodles. Maobra lang ko recipe for pancit guisado.

[rolour]

We were eating leftover pizza one morning and this particular pizza actually tasted good or even better when left overnight. Kun sa aton pa, "naagahan".

Which brought up the topic - there are quite a lot of Filipino food that actually taste better when "naagahan" (leftover from the previous day). Of course, the discovery of this may be attributed to our penchant for saving leftover food. Even during the days when there's no refrigeration or microwave. I don't think this is acquired taste because until now, I can name a few foods that actually taste good as leftovers and without refrigeration:

1) adobo
2) pinamalhan (fish cooked in salt and vinegar)
3) suman/biko
4) valenciana (sticky rice with meat, etc.)
5) ?

I actually prefer to eat the food above after they've stayed overnight at the dinner table. Can you add more?

[Arthur del Rosario]

We were eating leftover pizza one morning and this particular pizza actually tasted good or even better when left overnight. Kun sa aton pa, "naagahan".

Which brought up the topic - there are quite a lot of Filipino food that actually taste better when "naagahan" (leftover from the previous day). Of course, the discovery of this may be attributed to our penchant for saving leftover food. Even during the days when there's no refrigeration or microwave. I don't think this is acquired taste because until now, I can name a few foods that actually taste good as leftovers and without refrigeration:

1) adobo
2) pinamalhan (fish cooked in salt and vinegar)
3) suman/biko
4) valenciana (sticky rice with meat, etc.)
5) ?

I actually prefer to eat the food above after they've stayed overnight at the dinner table. Can you add more?

1. Dinugoan - it tastes better after 2-3 days:smile2:
2. lechon-paksiw
3. Humbo
4. ?

[radenip]

We were eating leftover pizza one morning and this particular pizza actually tasted good or even better when left overnight. Kun sa aton pa, "naagahan".

Which brought up the topic - there are quite a lot of Filipino food that actually taste better when "naagahan" (leftover from the previous day). Of course, the discovery of this may be attributed to our penchant for saving leftover food. Even during the days when there's no refrigeration or microwave. I don't think this is acquired taste because until now, I can name a few foods that actually taste good as leftovers and without refrigeration:

1) adobo
2) pinamalhan (fish cooked in salt and vinegar)
3) suman/biko
4) valenciana (sticky rice with meat, etc.)
5) ?

I actually prefer to eat the food above after they've stayed overnight at the dinner table. Can you add more?

2. pinamalhan - I liked the it better after the next day when it is fried, becomes crispier and tastier.
4. valenciana- For me this is better right off the "kawa", especially the "dukot" part. On family gatherings and special occasions, my mother-in-law would hire a cook and everytime she cooks valenciana, she leaves the dukot part for me, knowing how I love it.
5. Ginat-an ( banana with sago, cooked with coconut milk and sugar) tastes better if you leave it in the fridge and eat it the next day, or days later.:D:smile2:

[rolour]

Seafood Medley in Gata' (or Bicol Express, seafood edition)

Ingredients:

1 lb. medium-size shrimp, unpeeled, washed
1 lb. small-size squid or half a box (frozen at oriental stores), washed
1 box mussels (available frozen at oriental stores)
2 cans coconut milk (gata')
4 to 5 pieces jalapeno peppers (adjust to your tolerance of heat/spice), sliced thinly
1 tsp. white pepper
salt to taste
medium onion, chopped
medium ginger, chopped
2 tbps. cooking oil
Heat oil in a pot.
Add onion and ginger.
Add the shrimp, squid and mussels.
Simmer for about 5 minutes.
Add the coconut milk.
Boil and simmer for about 15 minutes.
Add white pepper, salt, and sliced jalapeno
Simmer another 5 minutes (maybe)Good as sumsuman or with steamed rice :thumb .

1864

[Gigi]

hello guys and gals,
teh, ano gina luto nyo for thanksgiving dinner?
instead of turkey, roast chicken from walmart...?
instead of pumpkin pie, egg pie fron shop n save...?
instead of cranberry sauce, dinuguan?
:sneer:

[rolour]

Pinoy (Sweet) Spaghetti (inspired by this blog (http://www.medskul.com/forum/blog.php?b=28)):

This is so easy, you can do this with one hand tied behind your back (please don't attempt) :mrgreen: .

Ingredients:

- Spaghetti Sweet Sauce (available at your friendly Oriental store, see pic below):
1979
- 1 lb. ground beef
- dash of garlic powder (half a tsp?)
- dash of salt
- 4 to 5 pieces hotdog (use what you prefer)
- grated cheese
- spaghetti noodles

- Brown the ground beef in a skillet. Let it cook it its own juices. Add the garlic powder and salt. Remove from heat when all the juices are gone.

- Mix the beef with the sauce. Bring to a simmer. Slice the hotdog into 1/4 inch pieces and add to the mixture. Simmer for 4 to 5 minutes while constantly stirring.

- Pour sauce over cooked spaghetti noodles (or you can mix noodles and sauce all at once, your choice).

1981

- Sprinkle grated cheese on top.

[rolour]

Lent Special - Mongo in coconut milk with tuna belly, shrimp, mussels, yellow squash and green beans:

2266

[rolour]

The real definition of Father's Day brunch:

2513 2514

Sinangag (garlic rice), sweet sausage (chorizo), vienna sausage, pinoy hotdog, corned beef (Purefoods), bacon, eggs (2 styles), tocino.

[rolour]

Linugaw (Depending on which part of the country, it is also called Ginat-an or Ginataan or Ginataang Bilo-bilo or Palutaw or Kineler, or etc...)

2712 2713


You'll need:
3 cans coconut milk
1 can water (use coconut milk can to measure)
1/2 cup sago (tapioca pearl), read label for cooking time
1 large yam (kamote), sliced into serving pieces
2 plantain bananas, sliced into serving pieces, or use 1 bottle if you use the bottled one in syrup
1/4 cup ripe langka, sliced
1 cup glutinous rice flour
1/2 cup brown sugar
1 tbsp. (optional) pandan extract
1 tbsp. (optional) vanilla extract
1. Mix the glutinous rice flour and water. Add in more water or flour to make into a dough-like consistency.

2. Grab a small piece with your hand, roll into a ball about 1/2-inch in diameter. Repeat until you have used up all of the dough. Set aside.

3. Boil the coconut milk and water in a pot. It boils over so watch out.

4. Add the banana, kamote, rice flour ball you made above, and the tapioca pearl. (Get the Chinese-made tapioca that softens with hot water only. My mother used to buy the ones that you boil for an hour before it softens.)

5. Stir constantly until the flour balls float and the banana and kamote are done.

6. Add the sugar 2 tablespoons at a time. Adjust to your taste.

7. Add the ripe langka.

8. Add optional pandan and vanilla for aroma and additional flavor.

9. For a thicker soup base, mix 1/4 cup of rice flour with water and add to mixture.

Serve hot or cold.

This is the first time I tried this. It turned out great.

[rolour]

Recipe sang Puto Lanson (http://wyattbelmonte.blogspot.com/2007/06/puto-lanson-experiment-no-1.html). Worth a try.

(Bag-o ko lang ni nakita'. This was requested by Robby. Wala pa ko ka-testing.)

[rolour]

Indulgence duhl[/B]-j[I]uhhttp://cache.lexico.com/dictionary/graphics/luna/thinsp.pngns] - noun. 1. the act or practice of indulging; gratification of desire. (http://dictionary.reference.com/ (http://dictionary.reference.com/search?q=indulgence))

I think I indulged in too much food last week. No, I didn't clean plates at Old Country Buffet. I dropped by a Filipino store, saw some real nice kapayas (green papaya) and started thinking what I could do with it. The smallest they had was the size of a football, good for probably 2 meals, or make that 2 days.

3022

For those who've been with me at St. Joseph's Hospital, monggo (mung bean) was one of our favorite sud-an (viand or rice topping) then. It hasn't changed :wink: . I think monggo is still one of the most versatile food. It lasts forever without refrigeration and you can cook it with a range of ingredients from just plain ginisa to cooking it with vegetables, chicken, meat or seafood. I am talking about the dried, dehydrated ones. The fresh ones are even better but looking for fresh ones here is like panning for gold.

The ones sold here in the U.S. are the dried green ones. A friend told me it's not as good as the dried yellow ones because the latter tend to be more sticky (malapuyot). He even took the risk of bringing a bagful from the Philippines but it got confiscated by U.S. Customs. Ah, the risk people are willing to take.

Ginisa is the most basic monggo concoction. Mas manamit pa gid kun malapuyot. At my buddy's (Dr. RS) apartment way back when, ginisa nga monggo was a regular fixture. Her mom would even make sure every time that it's the right sticky consistency (kumusta lang ko kay Mommy mo pre).

For this dish, I decided to mix pork, shrimp and kapayas to the monggo. Cooking with monggo always starts with boiling until soft. The meat and shrimp are sauteed separately, in garlic, onion, and tomato. Add salt to taste, vinegar and soy sauce. After the liquid is reduced in half, mix with the boiled monggo until meat is soft. Add salt and adjust some more to your taste. Add the vegetables and boil for another 2 to 5 minutes depending on what kind of vegetables you have. Sud-an na for the next 2 days :smile2: .

3023

I still have half of my green papaya. I decided to make tinolang manok with green pepper leaves. As for most food with meat (pork, beef, or chicken), sauteeing the meat (with garlic, onion, tomato, salt, vinegar, soy sauce) is mandatory. My mother told me this years ago that this brings the real flavor in meat, and of course, many many years later, Bobby Flay agreed with her :wink: . (Sauteeing has been discussed here in an earlier post)

3024

So, sautee the chicken, add water then boil until chicken is tender. Add the green papaya, boil some more until tender, then add the pepper leaves. Add salt to taste. If available, add a stalk of lemon grass for the incredible aroma. You may add pepper (whole jalapeño, chili, or banana pepper) if you want a little sting.

Serve with steaming white rice.

3025

Please don't hesitate to comment, add your own, or ask questions.

[Theophilus]

As for most food with meat (pork, beef, or chicken), sauteeing the meat (with garlic, onion, tomato, salt, vinegar, soy sauce) is mandatory. My mother told me this years ago that this brings the real flavor in meat, and of course, many many years later, Bobby Flay agreed with her :wink: .

How about ginger? People say it takes out the malangsa smell and flavor from chicken. Is that true?

[rolour]

How about ginger? People say it takes out the malangsa smell and flavor from chicken. Is that true?

True. When sauteeing (gisa), ginger should be heated in oil at the same time as the garlic. I used powdered ginger for the above recipes as I ran out of the real thing. This is not to say that not using ginger makes chicken any less flavorful or malangsa. Actually, you can get away with not using it at all. But if you do the grocery shopping, don't forget to pick up a handful :wink: .

[rolour]

True. When sauteeing (gisa), ginger should be heated in oil at the same time as the garlic. I used powdered ginger for the above recipes as I ran out of the real thing. This is not to say that not using ginger makes chicken any less flavorful or malangsa. Actually, you can get away with not using it at all. But if you do the grocery shopping, don't forget to pick up a handful :wink: .

Also, don't forget the black pepper.

Bay leaf is also known to mask the raw smell of meat or chicken but the flavor is so distinct that it's only good when used for cooking adobo. Adding lemon grass (tanglad), however, masks everything. Dugang pa dayon gana mo. Daw kinuyaban lang kan-on a... :mrgreen:

[rolour]

As I was looking for pictures to post, I found a picture I took of desserts I bought from a Filipino store weeks ago. How many can you identify?

3026

[rolour]

Emergency Breakfast

I opened the fridge one morning and there's virtually nothing to cook, except for a pack of hotdogs. Kun nagakaon lang tani sardinas si Misis, ti wala' gid problema. And if you subscribe to the idea that oatmeal doesn't really help your cholesterol, cereals are for the Flintstones, and if you want pancake, you go to iHop... that's a problem indeed.

Frying the hotdogs would be a bit boring, don't you think? So I thought, ti gisahon ta abi...

So, heat about 2 cloves of garlic in oil, mix in chopped medium-sized onion and tomato. Continue cooking for about 2 minutes until the tomatoes and onions are soft enough, then add the 5 to 6 hotdogs (sliced about an inch-length).

Add a little bit of salt, garlic powder, and about a tbsp. each of vinegar and soy sauce. Simmer until half of the liquid is reduced or if the hotdogs start to plump.

Towards the end, add about 2 tbsp of banana ketchup (or tomato, or, why not, barbecue sauce). Mix and serve with hot rice.

3037 3038

[rolour]

Quickie Lunch

If you don't have time to worry about sauces and spices, try a packet of Mama Sita's and just follow the instructions.

And if you're a husband cooking for the family, don't ever tell the wife what you used. You didn't tell her you used Ragu for that killer spaghetti sauce, did you? :wink: Just take all the compliments..... :thumb .

3039 3041

[radenip]

Emergency Breakfast

I opened the fridge one morning and there's virtually nothing to cook, except for a pack of hotdogs. Kun nagakaon lang tani sardinas si Misis, ti wala' gid problema. And if you subscribe to the idea that oatmeal doesn't really help your cholesterol, cereals are for the Flintstones, and if you want pancake, you go to iHop... that's a problem indeed.

Frying the hotdogs would be a bit boring, don't you think? So I thought, ti gisahon ta abi...

So, heat about 2 cloves of garlic in oil, mix in chopped medium-sized onion and tomato. Continue cooking for about 2 minutes until the tomatoes and onions are soft enough, then add the 5 to 6 hotdogs (sliced about an inch-length).

Add a little bit of salt, garlic powder, and about a tbsp. each of vinegar and soy sauce. Simmer until half of the liquid is reduced or if the hotdogs start to plump.

Towards the end, add about 2 tbsp of banana ketchup (or tomato, or, why not, barbecue sauce). Mix and serve with hot rice.

3037 3038


I wanted to break the breakfast monotony of cereals for the kids and oatmeal for us, cooked this instead. Simple and easy to follow especially for me -a newbie in the kitchen, delicious too:tasty !! . Thanks for the recipe.:thumb

[rolour]

I wanted to break the breakfast monotony of cereals for the kids and oatmeal for us, cooked this instead. Simple and easy to follow especially for me -a newbie in the kitchen, delicious too:tasty !! . Thanks for the recipe.:thumb

Thanks for the post, Rey. Ti, ma-inspire naman kita sini ma-post more recipes e :wink: .

I know my posts/recipes are being tried by some because I get occasional e-mails. If you can, please post the results if you've tried it. It doesn't have to be flattering. If it did not turn out great, I am interested to know that too. Maybe we can correct something. Daw tech support for food bala haw :smile2: .

I am sure I have posted this somewhere but I learned to cook at an early age because I thought I'll never get married. It worked out for me just fine because when I found my soulmate, "knows how to cook" was crossed out of the criteria :mrgreen: . My wife is a lovely woman and a great mother to my daughters but cannot boil water :wink: .

What else is great about cooking? You don't have to clean up after. Wala kami maid diri so division of labor. So kun ikaw nag-luto, tapos kaon, hayang ka na lang sa atubang TV :D .

[radenip]

I am sure I have posted this somewhere but I learned to cook at an early age because I thought I'll never get married. It worked out for me just fine because when I found my soulmate, "knows how to cook" was crossed out of the criteria :mrgreen: . My wife is a lovely woman and a great mother to my daughters but cannot boil water :wink: .

What else is great about cooking? You don't have to clean up after. Wala kami maid diri so division of labor. So kun ikaw nag-luto, tapos kaon, hayang ka na lang sa atubang TV :D .


Funny, but we are the exact opposite. I hardly cook at all since my wife is a great cook. The kitchen has always been her domain and there was always somebody to do the dishes. But life here is different and the wifey is too tired to cook at times. So I am learning- ok forced by circumstances:D- to cook. It is a nice and exciting learning experience. Thanks to this thread and some other sites that show you actually how to cook a certain dish - its much easier to follow. I've cooked several meals already, nothing fancy or too complicated - nice to surprise the family from time to time:mrgreen:

RG, I have some burger patties here and the kids missed the burger steak of Jollibbee back home. How do you make the mushroom sauce that goes with it?

[rolour]

RG, I have some burger patties here and the kids missed the burger steak of Jollibbee back home. How do you make the mushroom sauce that goes with it?

If I remember right, the sauce seemed like pre-cooked sliced mushrooms, with a thickened sauce (gravy-like) of water with beef boullion or beef broth. With this in mind, let's try this:

(The ingredients should be less than $5.00 so it's worth a try)

You'll need:

¼ of a stick of butter
1 can sliced mushrooms (http://www.21food.com/userImages/healthfungus/healthfungus$926114819.jpg)(get the one with no stems)
1 can beef broth (http://product.expotv.com/7/6/6/76631_100x100.jpg), ie Swanson (you may not need all the contents)
salt and pepper to taste (to your preference)
1 tbsp. corn starch (to thicken sauce)

- Drain the water off of the mushrooms.
- Heat a skillet or pan in medium heat and add the butter.
- Add the drained mushrooms right away (you don't want the butter to burn). - Stir until the mushrooms mix with the melted butter.
- Add the beef broth (just approximate the ratio between the broth and the mushrooms, you don't want it too saucy).
- Boil for about 1 to 1½ minutes.
- Add salt and pepper to taste (beef broth is salted already so you need to go easy on the salt).
- Dissolve the corn starch in about 2 tbsp. of water then add to your mixture (gradually until you reach your desired thickness).
- Turn off the heat.

Your sauce is done.

Beef patties here taste bland because most are pure ground beef with no spices. If you want better-tasting patties, mix 1 lb. of ground beef with the following:

1 tsp. salt (again, adjust to your preference)
1 tbsp. soy sauce
1 tsp. garlic powder
1 tsp. black pepper (adjust to your taste)
1 egg

Mix with hand, form big enough but not too thick patties and fry until cooked to your preference. Since you're in Florida (where the weather outside at this time is not frightful) you can grill it.

Put 2 patties in a plate. Spoon enough of your mushroom sauce on top. Put rice on the side. There you go.... :smile2:

[radenip]

Thanks RG. I did try it..:2oops::2oops:



- Drain the water off of the mushrooms.
- Heat a skillet or pan in medium heat and add the butter.
- Add the drained mushrooms right away (you don't want the butter to burn). - Stir until the mushrooms mix with the melted butter.
- Add the beef broth (just approximate the ratio between the broth and the mushrooms, you don't want it too saucy).
- Boil for about 1 to 1½ minutes.
- Add salt and pepper to taste (beef broth is salted already so you need to go easy on the salt).
- Dissolve the corn starch in about 2 tbsp. of water then add to your mixture (gradually until you reach your desired thickness).
- Turn off the heat.

Your sauce is done.

Put 2 patties in a plate. Spoon enough of your mushroom sauce on top. Put rice on the side. There you go.... :smile2:

Geez, that corn starch is tricky:D Must have mixed more than was needed. It kinda got gooeyy:mrgreen::mrgreen: !! Oh well, back to the kitchen..

[rolour]

Geez, that corn starch is tricky:D Must have mixed more than was needed. It kinda got gooeyy:mrgreen::mrgreen: !! Oh well, back to the kitchen..

I think you created a paste :mrgreen: ... That's alright. I used to mess this one up more than once. You can mix (corn starch and water) as much as you want but you need to add it gradually, like a teaspoon a time to reach your desired thickness. Just know when to stop. Make sure the heat is set low too so it doesn't thicken right away.

Cooking is for guys. Male chefs easily outnumber female chefs at the Food Network (take that, Rachel Ray) so I am glad you're starting :thumb . I really don't mind saying that because the ladies appreciate it if their man could cook :mrgreen: . Of course, we are not Bobby Flay-gourmet here. We are just trying to eat :wink: .

[radenip]

I think you created a paste :mrgreen: ... That's alright. I used to mess this one up more than once. You can mix (corn starch and water) as much as you want but you need to add it gradually, like a teaspoon a time to reach your desired thickness. Just know when to stop. Make sure the heat is set low too so it doesn't thicken right away.

Paste is an understatement. When I asked my boys, " so how is it guys? The eldest answered, "tastes like bubble gum, dad, but in a nice kind of way.":mrgreen::mrgreen:

[rolour]

Brazo de Mercedes

I have long wanted to try this but I'd get intimidated by the difficulty of working on such a delicate piece of pastry or by the fact that it uses more eggs than 5 Easters combined :shock: ...

But this past week, I decided to try it from a recipe I found in a Fil-Am newspaper here. I scanned the recipe below. You may want to try it too :thumb .

3181

3179 3180

[rolour]

Laswa

3296

Just to dispel the rumors that I am a carnivore :smile2: . You can use any combination of kalabasa, upo, eggplant, balatong (string beans), okra, or use all. For the broth, you can boil water with tomatoes and onions and salt to taste. You may add shrimp or use beef or chicken broth for extra flavor. Serve with hot rice :thumb .

[rolour]

Semi-homemade Sweet and Sour Meatballs

3414

You'll need...

- about 30 to 40 meatballs. You can buy cooked, frozen meatballs at your grocery store's frozen section. Set aside to thaw.
- a bottle of sweet and sour sauce. About 12 to 15 ounces. Readily available at your store's Asian or ethnic food aisle.
- 1 small bell pepper (green), sliced to bite-size pieces
- 1 small bell pepper (orange), sliced to bite-size pieces
- 1 small carrots, sliced
- 1 can pineapple chunks, drained
- 1 medium tomato, sliced
- 1 medium onion, sliced
- 2 cloves garlic, crushed
- 1 tbsp. oil

Heat oil in a pan or pot. Add the garlic until light brown. Add the vegetables/pineapple and stir occasionally for about 2 minutes. Add the meatballs and sauce. Stir and simmer for another 2 minutes.

Serve with rice.

[rolour]

There is an Ilonggo word for this which I forgot - ground meat mixed with vegetables. My favorite then was ground beef with kalabasa and alogbate. I know, I am probably one of the few who like alogbate (or Vietnamese spinach as it is called here). Having that as a cue, you can add your own concoction of vegetables.

The ground beef needs to be sauteed in oil, garlic, tomato, ginger, and onion. Then flavored with salt, soy sauce and vinegar. Add enough broth, boil until meat is cooked then add your vegetables. Vegetables in the picture below include okra, bokchoy, kalabasa, balatong (string beans). Of course, always good as a side/topping to steamed rice.

3459

[ice]

There is an Ilonggo word for this which I forgot - ground meat mixed with vegetables. My favorite then was ground beef with kalabasa and alogbate. I know, I am probably one of the few who like alogbate (or Vietnamese spinach as it is called here). Having that as a cue, you can add your own concoction of vegetables.

The ground beef needs to be sauteed in oil, garlic, tomato, ginger, and onion. Then flavored with salt, soy sauce and vinegar. Add enough broth, boil until meat is cooked then add your vegetables. Vegetables in the picture below include okra, bokchoy, kalabasa, balatong (string beans). Of course, always good as a side/topping to steamed rice.

3459

we call it Bas-oy pre, although wala kami gabutang okra.....:wink:

[rolour]

we call it Bas-oy pre, although wala kami gabutang okra.....:wink:

I love okra. Sometimes, I'd just blanch it, sawsaw sa soy sauce, sud-an na... :thumb .

(blanch - verb. to scald briefly and then drain. - http://dictionary.reference.com/browse/blanch)

[rolour]

Sinugba version 2.0

I have an earlier version of this in the early part of this thread, but like everything else, food is always a work in progress. I made a little change to the marinade as well as the grilling technique. The marinade is good for almost everything you can put on the grill - fish, pork, chicken, steak, and other seafood like squid.

When a piece of meat is marinated properly, the flavor goes right into the meat and the sawsawan is no longer needed. It only masks the real flavor as well an admission that your sinugba does not taste like it should. The sawsawan (dipping liquid) is often made with vinegar and soy sauce, among others, the same ingredients that you may use as marinade. If you marinate properly, the sawsawan becomes obsolete.

This is a very familiar flavor we are used to back home wherever grilled food is sold. Dare I say better? It's not commercialized and we are better grillers. Just ask ADR (Art), the original grillmaster :wink: .

Grilling always gives better result when charcoal is used. Since charcoal is not always convenient, I used a gas grill here. And for the most part, this recipe is for the benefit of our friends outside of the country, outside of Iloilo or Bacolod in particular where Sinugba is readily available.

Try it and send me a note if you like it. If you don't, do the same. Someday, with your help, we can come up with a version 3.

All ingredients are approximate. I don't measure. Fortunately for me, the flavor comes up the same everytime.

Marinade:
- 1 tbsp black pepper
- 1 tbsp garlic powder*
- 1 tbsp ginger powder*
- 1 tbsp salt
- 3/4 to 1 cup vinegar
- 3/4 to 1 cup soy sauce (Silver Swan preferred)
- juice of 2 lemons
- 1/2 cup brown sugar
- 1 packet powdered Annato (achuete, Mama Sita's)
- 2 tbsp cooking oil

*substitute fresh garlic and ginger (minced) if you prefer

Mix all above ingredients vigorously with a whisk for about 2-3 minutes.

If you are using chicken breast (you can make 4 to 5 large plump breasts out of the above marinade, no pun intended), make sure you slice it sideways so it will be half as thick. If you're using drumsticks and thighs, make 2 to 3 slits across. The idea is to allow heat to permeate the inner flesh so they are thoroughly cooked.

If you're using bangus (milkfish), save yourself the trouble and buy the frozen, deboned, and unseasoned variety. I said unseasoned. Buying the marinated ones defeats the purpose of marinating. Besides, the seasoning in this marinated bangus seems like it's all vinegar and pepper.

For the chicken, I just put the slices (I used all breasts) in a large zip bag with the marinade and put it in the refrigerator for at least 24 hours. Believe me, marinating that long allows for a more moist meat, not dry like the ones at Fort San Pedro. Turn the zip bag over on its side every 6 hours or so to allow even distribution of flavors. Some of the dry ingredients in the marinade may not have dissolved and tend to settle at the bottom.

Grilling (using covered gas grill):

Do not put the meat directly above the heat. Remember, your marinade has brown sugar. They burn faster (caramelize). You'll have blackened chicken before they're even halfway cooked. I use tin foil spread across the grill's center. Make sure you don't cover the whole grill with tin foil. The sides should be open to allow heat to circulate inside. Like simulating an oven.

Put the chicken above the tin foil. Crank up all burners of your grill, cover, and open up a can of Bud Light (for you to drink, what else?). Check every 15 minutes or so. Turn the meat once you see slight burning. The meat will be reddish orange due to the Annato powder. The presentation is as much a factor as the flavor. It's cooked when it looks exactly or close to the images below.

Do not brush anymore marinade as this overpowers the taste. Your 24-hour marinating process should take care of the flavor and as long as you follow the tin foil trick, your chicken will remain moist.

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The bangus and the chicken breast on the grill. Note the tin foil.

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Enjoy!!

[rolour]

Tried my luck at banana cue. Far from Benito-quality but turned out better than I expected...

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raw plantain bananas

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frying

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finished product

[rolour]

This is not about this thread's subject (Ilonggo recipes). This is just sugo' sang pagkagutom. :smile2:

I opened the fridge this afternoon and found nothing edible except some ice cream. So I went next to the pantry, saw the pancake mix (Aunt Jemima's), made some pancakes, put a generous spread of strawberry preserves (Smucker's) across the middle and rolled it over. To finish it off, I put some vanilla ice cream on top and some Redi-Whip. It turned out so good, I had to take a picture of it.

This is better with thinner pancakes, so put more water in your pancake mix than usual.

http://www.medskul.com/gallery/data/515/medium/DSC_00141.JPG

[rolour]

Chicken Liver (Adobo)

before...
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after...
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Ingredients used: chicken liver (500 g) soy sauce, vinegar, cooking oil, salt, black pepper, garlic powder, ginger powder, annato powder (for color), 1 medium onion (sliced).

It's hard to quantify the ingredients as I don't measure. You may want to start with 2 tbsp for all liquid ingredients and 1/2 tsp for all the rest. Then just adjust to your taste. Just mix everything, simmer until liquid is reduced to about 1/4 of the original.

[rolour]

Beef Noodle Soup

http://www.medskul.com/gallery/data/515/medium/DSC_0025.JPG

For the broth, boil various beef parts (shanks, feet, rib tips) until tender. Add salt to taste, a medium to large size onion, a stalk of lemon grass (tanglad) and vetsin (ajinomoto, msg). Vetsin is optional especially if you have problems using it. It may take up to 2 hours or more for the meat to become tender.

Use frozen noodles sold at Oriental stores or the fresh ones if you have access to a Japanese grocery store. Slice some green onions and pour the broth over. You may add baby bokchoy if you prefer (the greens visible in the picture above).

[rolour]

Pancit Guisado

http://www.medskul.com/gallery/data/515/medium/DSC_0028.JPG

I used a pack of dried egg noodles (about $1.50), available in the Asian aisle of your supermarket. It tastes just like our fresh pansit back home. All it is really is flour, eggs, and water. Mix and match or use all - pork, chicken, shrimp, cabbage, celery, green and red pepper, string beans, carrots, green onions, sayote...

Sautee the meat in tomato, onions, and garlic. Add soy sauce and vinegar. Add broth or water. Boil until meat is cooked. Season to taste with salt and pepper. Add sliced vegetables and noodles and boil until noodle is cooked.

The amount of broth to add is tricky. It depends on the amount of your noodles. More water of course means a mushy pansit. You may have to cook a few of this before you can get it perfect to your liking.

BTW, this is what we had for breakfast today :wink: .

[radenip]

RG, looks very nice and kagulutom:mrgreen::mrgreen:!

I remember we use to eat this with pandesal or as palaman sg pandesal, the best gid :thumb

[rolour]

RG, looks very nice and kagulutom:mrgreen::mrgreen:!

I remember we use to eat this with pandesal or as palaman sg pandesal, the best gid :thumb

Rey, kay wala' pandesal, a hotdog bun works just as well...

3884

Kun wala' tinapay, kan-on e :wink: ...

3885

[ice]

Rey, kay wala' pandesal, a hotdog bun works just as well...

3884

Kun wala' tinapay, kan-on e :wink: ...

3885


pre damo ko di pandesal, san-o ta na matilawan ang Pansit mo man?:sneer:

[rolour]

pre damo ko di pandesal, san-o ta na matilawan ang Pansit mo man?:sneer:

Dal-a di pandesal mo pre, gahulat di ang pansit... :thumb

[rolour]

Speaking of pandesal, the varieties I've tried in Filipino stores here in the Chicago area are mediocre. Pigado kun naputos na sa selopin (cellophane :wink: ) and a few days old. Daw pareho da bala sa aton nga pandesal nga gina-bolante lang. Ginabaligya' sa tyannge sa banwa kag hindi sa bakery. The best pandesals are still the oven-fresh ones. Sadly, you may never get to taste this here unless you bake it yourself.

I was told Argentinian bakeries make a bread that's very similar to the pandesal. They call it something else of course. Oven-fresh kuno. Ambot kun diin ta makakita' Argentinian bakery di a :-k ...

Ngape na lang ta... wala pandesal :sad: ...

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Image courtesy: Photobucket (http://media.photobucket.com/image/pandesal/tisaybisay/Pandesal.jpg)

[berchuk]

laway man ko sa Pansit mo pre ba... for me, d best pansit is still homemade.. inang may mga ulo pa gani ka pasayan..d fresh miki...yummm. of course the evrpresent kalamansi...
Diri la problema fresh pandesal... hot pa.. i think Valerios has d best ...tupad pa na batchoyan.. dollar seventy five isa na kapuyo..

[rolour]

laway man ko sa Pansit mo pre ba... for me, d best pansit is still homemade.. inang may mga ulo pa gani ka pasayan..d fresh miki...yummm. of course the evrpresent kalamansi...
Diri la problema fresh pandesal... hot pa.. i think Valerios has d best ...tupad pa na batchoyan.. dollar seventy five isa na kapuyo..

I go easy on the pasayan kay allergic si misis :sad: .. I heard about Valerios when I was in San Fran. Late na ko na-timbrehan that time so wala' ko ka kadto.

Ga-experiment ko pandesal di subong. Sa pila ka adlaw, malagpatan gid na'...

[rolour]

KBL

3942

This is probably the nth time I posted this dish. Anhon mo abi kay manamit mong :smile2: . The original dish uses pork (Kadios, Baboy, Langka) but I tend to use beef because, IMO, it's more flavorful. We can debate the fat content some other time. It's still KBL (Kadios, Baka, Langka), mind you :wink: .

The broth tend to be fatty even with beef so I usually discard the fat and add a can or two of beef broth.

Believe it or not, the dark bean we call kadios is virtually unheard of in most parts of the Philippines, especially in the north. Maybe some of you have not heard nor eaten it either. I am actually surprised that one of the Filipino stores here has a constant supply. Ask a storeowner who speaks Tagalog what kadios is and he/she will look at you with a blank stare.

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Back home (that means Pilipinas), fresh kadios was always available and that's the best. In here, it's dehydrated, dried, packed, and frozen. You actually need to soak it in water for a few hours to rehydrate then boil it for a few more hours to soften (about 15 minutes with a pressure cooker).

Once the meat and kadios are softened, add tomato, onions, garlic, and salt to taste. Add sliced green jackfruit. I used canned jackfruit here as it's the only option. Doesn't matter. Namit gihapon :smile2: .

P.S. Pwede mo man gisahon ang karne prior to boiling it with kadios for more flavor. If you prefer.

[ecasiano]

Pork Leg Callos

Boil 1kg pork legs in 3 cups water with salt and bay leaf. Adjust amount of water according to desired consistency. When slightly tender, remove pork legs from boiling and cut into bite-size pieces. Return to boil for a few more minutes until tender. Add 750ml spaghetti sauce (sweet style), one small can Vienna sausage tidbits including broth, two pieces Chinese sausage (sliced). Optional ingredients: garbanzos (chickpeas) and red bell pepper. Season with salt, sugar, black pepper, oregano and Tabasco hot sauce. Simmer for a few minutes.

[rolour]

Arroz Caldo

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The way I do it is very simple, yet it's as close as you can get to the Arroz Caldo at Lugawan Sa Iloilo :smile2: (it was an open space restaurant sa atubang sang SM Delgado many years ago). The trick here is to use chicken broth (Swanson) instead of water. The result is a more flavorful soup.

Use about half a chicken, sliced into big parts. Or if you're into white meat, use 3 chicken breasts, sliced. Or if you're health-conscious and doesn't eat skin, use the chicken breast without skin or bones (available at your supermaket). Bone-in chicken is still the best when it comes to taste but you can get away with boneless and skinless parts. That's what the Swanson broth is for :wink: ...

Boil about half a cup of rice (I use sweet rice, if you can't find it, you may use the regular rice) with about a cup and a half of water. When the rice starts to fluff, add 2 cans of chicken broth. Bring to a boil and add the chicken, a medium ginger (crushed), and a teaspoon of salt (to taste). Boil until the rice consistency turns sticky (daw linugaw). Stir constantly to prevent the rice from sticking to the bottom of your pan. Simmer until the chicken is cooked.

The ratio of the rice to liquid is tricky. Just add more water if you think the soup is too thick. You may not get the consistency that you want the first time but you can adjust it in the future.

To serve, add black pepper and fried garlic on top. A side of pan de leche and a Coke are perfect companions :smile2: . Hard-boiled egg, green onions, atay and baticulon are optional. The yellow color is optional but brings back memories. I use yellow food coloring.

[rolour]

Beef Steak

3963

I am curious as to why Nanay used to call this dish by that name. This isn't t-bone or porter-house. I guess it's called the same name by everyone, it stuck. The tagalogs even have it corrupted, Bistek, as in 'Bistek Tagalog'. The recipe may not be the same but it's obvious where that name was derived from.

I just call it my quickie sud-an, no complicated cooking technique and in less than 30 minutes (take that Rachael Ray), may sud-an ka na. For our non-Ilonggo readers, sud-an means a side-dish to rice. In Antique (and other karay-a speaking localities), we call it dapli'.

Look along the meat aisle of your favorite supermarket, there's always a cut of meat that's thinly sliced called skirt steak or sometimes called sandwich steak. Americans usually use this for sandwiches. A few dash of spices, fry both sides, toss it in bread and they call that lunch. The cut is perpendicular to the meat grain so the meat's not tough.

Of course, we will use this cut of meat for something else.

A pack of this thinly sliced meat is usually close to a pound. Slice it further into 2-inch pieces.

In a pot, mix the meat with the following:

1/2 to 1 tsp salt
1 tsp garlic powder
1 medium ginger (crushed)
1 medium onion (sliced)
1/4 cup soy sauce
1/4 cup vinegar
1/2 cup water

If this is too salty for your taste or salt is restricted in your diet, go easy on the salt and soy sauce, or add more water. Use the yellow or white onion (not red). They're sweeter and balance things out. A half a teaspoon of Ajinomoto is also suggested but you don't have to use it.

Simmer for about 20 minutes or until the liquid is reduced to about 1/8 of the original volume.

Serve with rice.

[rolour]

Chicken Adobo v. 97

It's been said that the reason the Philippine culinary scene has been ignored by the rest of the world is our lack of national dish. The adobo alone, supposed to be our national dish, has maybe 96 versions and nobody can identify what a true Filipino adobo is.

Perhaps, Philippine lawmakers should enact a law identifying the ingredients for the true adobo. Anybody who gets caught adding pineapple slices should be fined and forced to do 300 hours of community service. Anybody who uses Kikkoman instead of local soy sauce like Silver Swan, should be bathed with honey and tied to an anthill. You can add whatever you want but just don't call it adobo, right?

Alrighty then.

:smile2:

That said, here's my version, no. 97 :wink: :

Prepare the following:
- 3 pounds of chicken pieces (huge 2-inch slices)
- 1 tsp salt
- 1 tsp garlic powder
- 1 medium ginger (crushed)
- 3 pieces bay leaf
- 1/3 cup soy sauce
- 1/3 cup vinegar
- 1/3 cup cooking oil
- 1 tsp black pepper
- 1 tsp chili pepper flakes (optional)
- 1 tsp annato (achuete) powder (optional, for color)

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Heat the oil in a pan. Combine and add the rest of the ingredients except bay leaf.

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15 minutes later...

Cover and let the liquid reduce, stirring occasionally. Add the bay leaf when liquid has reduced in half.

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25 minutes later...

Simmer until only the oil is left stirring occasionally so all pieces are cooked equally. Fry a little bit in the remaining oil.

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35 minutes later...

Ignore the time. If you followed the amount of ingredients (yes, I measured), you're done cooking when only the oil is left with the chicken in the pan.

The idea is to make the spices/liquid permeate the chicken as they are cooked. As you can see, this is a dry adobo. If you want a little sabaw, this is not for you. Or, you can always take it off the fire before all the liquid is gone.

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The finished product with rice and pickled green mango...

Panyaga ta... :smile2:

[ecasiano]

Beef Steak

3963

I am curious as to why Nanay used to call this dish by that name. This isn't t-bone or porter-house. I guess it's called the same name by everyone, it stuck. The tagalogs even have it corrupted, Bistek, as in 'Bistek Tagalog'. The recipe may not be the same but it's obvious where that name was derived from.

I just call it my quickie sud-an, no complicated cooking technique and in less than 30 minutes (take that Rachael Ray), may sud-an ka na. For our non-Ilonggo readers, sud-an means a side-dish to rice. In Antique (and other karay-a speaking localities), we call it dapli'.

Look along the meat aisle of your favorite supermarket, there's always a cut of meat that's thinly sliced called skirt steak or sometimes called sandwich steak. Americans usually use this for sandwiches. A few dash of spices, fry both sides, toss it in bread and they call that lunch. The cut is perpendicular to the meat grain so the meat's not tough.

Of course, we will use this cut of meat for something else.

A pack of this thinly sliced meat is usually close to a pound. Slice it further into 2-inch pieces.

In a pot, mix the meat with the following:

1/2 to 1 tsp salt
1 tsp garlic powder
1 medium ginger (crushed)
1 medium onion (sliced)
1/4 cup soy sauce
1/4 cup vinegar
1/2 cup water

If this is too salty for your taste or salt is restricted in your diet, go easy on the salt and soy sauce, or add more water. Use the yellow or white onion (not red). They're sweeter and balance things out. A half a teaspoon of Ajinomoto is also suggested but you don't have to use it.

Simmer for about 20 minutes or until the liquid is reduced to about 1/8 of the original volume.

Serve with rice.

One of my childhood favorites. We call it "karne prita." I prefer the sweeter white onions. :thumb

[rolour]

I didn't realize nga may naga-luto' man gali' sang gina-post diri :smile2: . Madamo' gid nga salamat sa nag-PM. I promise I will put exact measurements in succeeding recipes.

BTW, pwede man kamo ka-post diri kun may pamangkot kamo. Para mabasa man sang iban. Salamat gid. I hope you're eating well :wink: .

[rolour]

It's Saturday... and that means we will try another recipe... :smile2:

As crazy as this sounds, I only eat rice on weekends nowadays. There was an item in my lab result that's elevated and my doctor said to lay off rice.

My first reaction was - Are you kidding me? You expect an Asian (Filipino at that) to stop eating rice? So my good doc paraphrased it - 'watch out for carbs.' Well, that sounds better. Then he added, 'either that or take some pills.'

3 months later of rice on weekends, oatmeal, salads, Subway© on weekdays, my lab result was considerably better. The doctor was happy. I felt better and my wife's happy too. She is not tempted to eat what I cook. The kids don't eat rice much and they're easy to please. Macaroni and cheese, broccoli-cheese soup, pizza, chicken nuggets...

And this sounds even crazier - at the insistence of the same doctor, I regularly walk and run on a treadmill :shock: . It's boring if you ask me, but I found a way to make it interesting. I play tennis or boxing on Wii while jogging on a treadmill. (Kids, don't try this at home. I am a professional :mrgreen: .)

New recipe, next post...

[rolour]

Ground Beef with Portabella Mushrooms

4020

I remember when Nanay used to grow mushrooms in our backyard from stacks of hay, placed in-between banana stalks and watered almost hourly during the dry season to maintain moistness. And it was always fascinating whenever these little fungi began to appear.

Nanay just sauteed them in garlic, tomatoes, and onions. The resulting broth was so flavorful, it became a childhood favorite. I remember them as soft and smaller compared to the portabella mushrooms I see here in US grocery stores which are huge and could be mistaken for a lampshade or Aretha Franklin's hat :mrgreen: .

For years, I refused to try the one's that's here. I believed they taste different. Restaurants that carry these mushrooms on their menu often grill or bake them whole with different stuffing and sell them as appetizers for $12. Vegetarians use them as substiture for meat patties on burgers.

Until I saw and tried the smaller varieties. I started cooking them the way Nanay did.

Let's put a little twist to this and add ground beef.

Prepare:
- 1 lb ground beef
- 2 lbs portabella mushrooms, cut into strips
- 2 tbsb soy sauce
- 2 tbsp vinegar
- 1 tsp salt
- 1 tomato, sliced
- 1 onion, sliced
- ginger, sliced
- 3 gloves garlic, crushed
- 2 cups water or 1 can beef broth
- 2 tbsp oil

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Heat oil in a pan. Add garlic and ginger. When they turn light brown, add the tomatoes and onions. After about 2 minutes, add the ground beef, salt, soy sauce, vinegar. Cover and simmer for 5 minutes.

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Add the water (or beef broth) and simmer for another 5 minutes. You may add less lliquid if you want a more concentrated broth.

Add the mushrooms. Simmer for 20 to 25 minutes. Add more salt and pepper to taste.

Serve with rice.

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4019

[rolour]

Pork/Chicken Barbecue

Just use the marinade for Sinugba v. 2.0 (post #146).

Tips:
- marinate at least overnight.
- soak the skewers in water overnight so they don't get burned easily.
- if you're using charcoal (recommended) make sure the fire is at least 8 inches from the meat.
- if you're using gas grill (distance cannot be adjusted), use tin foil in-between food and fire to avoid burning the outside before the meat is cooked.
- use cooking spray to prevent meat from sticking, to the foil or to the grill.

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Before

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During

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After

4030 4031 4035 :mrgreen:
Two thumbs up from expert tasters

Yes, my camera spends a lot more time in the kitchen than anywhere else...

[robby:b]

First of all, you really made me hungry.:tasty Wonderful pics by the way. Very professional tasters there huh. (Not the Obama/Flay pics.:smile2:) Geez they’re growing … sang san-o lang ‘to.
Pre RG, I tried your recipe a few times since you taught me how to do it way back when we did the Memorial BBQ and I could not get the right temp. Especially when I'm dealing with the thick chicken breasts. :mrgreen: no pun. So it’s either under-cooked or toasted. The question is, for how long will it take for these (let’s say these big juicy meat cubes you cut) to cook? When I barbecue my own style, I just “play it by ear” depending on the thickness, gina kuha ko na or baliktad after 8-10 min. Thanks. :thumb

[rolour]

First of all, you really made me hungry.:tasty Wonderful pics by the way. Very professional tasters there huh. (Not the Obama/Flay pics.:smile2:) Geez they’re growing … sang san-o lang ‘to.
Pre RG, I tried your recipe a few times since you taught me how to do it way back when we did the Memorial BBQ and I could not get the right temp. Especially when I'm dealing with the thick chicken breasts. :mrgreen: no pun. So it’s either under-cooked or toasted. The question is, for how long will it take for these (let’s say these big juicy meat cubes you cut) to cook? When I barbecue my own style, I just “play it by ear” depending on the thickness, gina kuha ko na or baliktad after 8-10 min. Thanks. :thumb

I'm not an expert on breast sizes (chicken :D ) but yes, they're huge. So I usually slice it lengthwise to reduce the thickness in half but the slices should remain together. Imagine slicing a bread for a sandwich, you cut but not completely across. You end up with a wider piece of breast, now half its original thickness :wink: . We can call it breast reduction, I suppose :mrgreen: .

Always, no exception, marinate overnight. It does not only make the chicken more flavorful, it maintains the moistness of the meat. That's why you seldom see Flay or other Americans grill chicken because they have no choice but to cook it thoroughly. Then they complain it's overcooked and too dry. They grill meat (beef) most of the time because they can do it medium rare or medium well and they're after that moistness.

You are not alone. Grilling chicken is a no-win situation sometimes. Under-grill it and you have a halfway-cooked breast. Over-grill it and it's too dry. But, as in most cases, we learn through trial and error.

That's why using charcoal is always the best way to grill, bar none. Even the Mcdaddy grill you see in the pic above is still inferior to charcoal. It's the distance between the heat and the meat that matters. Then again, gas grill is most convenient, easier to clean, and easier to prepare, so we adapt.

I always put foil underneath my meat so they don't get burned before the insides are cooked. Close your grill to simulate an oven. If your grill has one of those fancy thermometers, maintain temp between 400 and 450. You can brush cooking oil once in a while to maintain moistness. You don't have to use the marinade. If you marinated overnight, the flavor is already there.

Then you can play it by ear, turning it over every 15 minutes until you get enough grill marks on the outside. Yes, you can still get grill marks even with the foil. You can't really time it. Every grill is different. Even my grill, the left side cooks faster than the right.

During the colder months when I can't grill outside, I wrapped by marinated chicken in foil and put it in the oven, 400 degrees for 20 minutes. Then I finish it by unwrapping the foil and broiling it (after discarding the excess liquid) so it looks, tastes, and feels like it's grilled.

Good luck and good eats :thumb .

[ice]

During the colder months when I can't grill outside, I wrapped by marinated chicken in foil and put it in the oven, 400 degrees for 20 minutes. Then I finish it by unwrapping the foil and broiling it (after discarding the excess liquid) so it looks, tastes, and feels like it's grilled.

Good luck and good eats :thumb .


since i don't have a grill sans a backyard in my place, i usually do the grilling using the oven. as RG said bake it first in 400 degrees of heat until cooked, about 20-30 minutes depending on the size then broil it. the difference is that, i used only aluminum foil to wrap the "bangros with kamatis and onions". the ribs and chicken, i just laid it on a pyrex, just be careful not to use sugar or sugar-based sauces to marinate it coz it will burn the outside faster...:thumb

try putting a whole chicken in the oven, just put "tanglad" inside and rub some salt...mas manamit pa sang sa ginabaligya sa restaurant or grocery stores....:wink:

[Doc.Oweeeen]

I always liked the batchoy at the old canteen college of med building

[rolour]

No new recipe. Had the "quickie sud-an" again (see post #162)...

4075

[rolour]

try putting a whole chicken in the oven, just put "tanglad" inside and rub some salt...mas manamit pa sang sa ginabaligya sa restaurant or grocery stores....:wink:

I agree. Mas sabor Andok's basta may tanglad.

Speaking of chicken in the oven, try the "Beer Chicken" :thumb . Click here (http://www.medskul.com/forum/showthread.php?t=62)for the recipe.

4079

[rolour]

Linaga Nga Karne...

This is what's great about the weekend :smile2: .

Nalipat na ko kun na-post ko ang recipe sini. La'gaon mo man lang ang karne hasta mag-humok then gisahon, dugangan sabaw, patatas kag bokchoy. Salt to taste.

4125

[ecasiano]

Errol, one of our members PM'ed me kay "nahuya' gid 'sya." She tried the recipe but it turned out to be "daw bato sya katig-a." Ginsawsaw na lang kuno sang husband niya sa kape para madutlan. I haven't tried your butterscotch recipe (yet) so I just told her "hambalon mo lang bana mo e nga biscocho gin-luto mo e, he he :mrgreen: ". Anyway, kidding aside, any idea what she did wrong? I PM'ed her to lower the heat to 350' but you may have a better solution.

I just read this comment (Post #88) while going through the recipes here. Use a smaller baking pan with at least a two-inch height for the butterscotch recipe such that the batter will fill in at least 3/4 of the baking pan. And don't overbake.

[ecasiano]

Pork with Bagoong

1/2 kg pork
1 large onion, sliced
5 pcs chili pepper, sliced
5 cloves garlic, chopped
3 medium-sized tomatoes, sliced
About 100 g shrimp paste/bagoong/guinamos bisaya

Boil pork until tender and then cut into small pieces. Saute onion, garlic, tomatoes and chili pepper. Add pork and then add shrimp paste. Mix and cook over low heat for a few minutes. Ready to eat and best served with kare-kare, steamed kangkong or green mangoes.

Other options for Pork with Bagoong

1. Bagoong Fried Rice

Mix Pork with Bagoong and 3 cups of rice. Stir-fry over medium heat. Top with scrambled eggs.

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2. Pinakbet

1 medium-sized ampalaya, sliced
2 medium-sized eggplants, sliced
8 pcs okra, sliced
12 pcs string bean, sliced
1/4 squash, sliced

Place Pork with Bagoong in cooking pan. Add 2 cups water and bring to a boil. Add vegetables. Season with salt and pepper. Simmer until vegetables are cooked. Do not overcook.

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[rolour]

Will try your pinakbet recipe, Errol. Thanks.

--

Nag-testing ko fishball, pwede na sa panyapon :smile2: .

The fishballs and shrimpballs are pre-cooked, pre-packed, sold frozen at Oriental stores.

For the sauce, I used a bottle of sweet and sour sauce, sauteed in a little oil with chopped onions and minced garlic, with white pepper and pepper flakes for a little spice.

Deep fry the balls, grab a skewer/bbq stick, deep it in the sauce (dapat sa garapon) like you would in a street corner.. ayos na! :thumb

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[rolour]

The Basics Of The True Sinabawan

(...or why you shouldn't dare call it Sinigang)

Sinabawan is simply "fish in its own broth". If you spend half of your time watching The Food Network (the other half surfing the net, of course), there are a lot of variations to this. They call it fish soup, fish broth, chapino, fish chowder, etc., and they can get fancy with their ingredients but who cares really? When we say "sinabawan", there's only one way of cooking it and there are only a few simple and easy-to-get ingredients.

tomatoes
onions
green onions
salt
MSG
and of course, fish (bone-in)

Sure, you can add more but call it something else. Sinabawan with Laswa. Sinabawan with camote shoots. Sinabawan Plus. Sinabawan Etc... and so on.

Sinigang is a great tasting fish broth too but with a sour component (tamarind or guava) and vegetables. And common ingredients also include shrimps, crawfish, and pork. We are not so fond of this in the Visayas but it's easy to confuse it with the simple Sinabawan.

For the Sinabawan, just boil the fish and the rest of the ingredients in water. Nanay would always boil without the fish first (for about 2 minutes) then add the fish. Boil some more until the fish is cooked (maybe 10 minutes). She said it eliminates a lot of the fishy smell. I don't know what's the principle behind it but I just cook mine the same way.

http://www.medskul.com/gallery/data/515/medium/DSC_2379.JPG (http://www.medskul.com/gallery/showphoto.php?photo=4717)

[radenip]

RG, Wow sarap!! Your picture is so vivid and clear, tulo man laway ko ba:D:D BTW, what's the name of the fish you cooked in this sinabawan?

[rolour]

RG, Wow sarap!! Your picture is so vivid and clear, tulo man laway ko ba:D:D BTW, what is fish you cooked in this sinabawan?

Daw kulang na lang kutsara, daw mahigop ka na sa monitor? :mrgreen: Pompano na', Rey. Daw mas damo' na da' sa inyo.

[ecasiano]

Ham Skin (as requested in the "pulutan" thread (http://www.medskul.com/forum/showthread.php?p=29326#post29326))

2-1/2 to 3 cups ham skin, sliced
530 ml can pineapple juice
180 g can salted black beans
3 tsp brown sugar
1 small onion, sliced
1 small ginger, chopped
5 cloves garlic, chopped
3 pcs chili pepper, chopped

Saute onion, ginger, garlic, and chili pepper. Add ham skin. Then add pineapple juice. Bring to a boil and simmer until ham skin is tender and sauce is reduced. Add salted black beans and brown sugar. Cook for a few more minutes until sauce is thickened. Add one cup drained pineapple tidbits if desired.

[rolour]

Adobong Pusit

I cook mine in simple adobo style - onions, minced garlic, equal parts of soy sauce and vinegar, ginger, salt to taste. Just bring to a boil for about 15 minutes. I used the smaller variety of squid here.

Best with hot steaming rice, of course.

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[ecasiano]

Adobong Pusit

I cook mine in simple adobo style - onions, minced garlic, equal parts of soy sauce and vinegar, ginger, salt to taste. Just bring to a boil for about 15 minutes. I used the smaller variety of squid here.

Best with hot steaming rice, of course.

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Adobong Pusit is one of my favorites. And talking about adobo, the dish was featured again in the TV program Kapuso Mo Jessica Soho last Saturday. Check this video (http://www.gmanews.tv/video/47327/kapuso-mo-jessica-soho-adobo-101), which included Adobo sa Manggang Hilaw, Adobo sa Buko and Adobo sa Beer!

[rolour]

Adobong Pusit is one of my favorites. And talking about adobo, the dish was featured again in the TV program Kapuso Mo Jessica Soho last Saturday. Check this video (http://www.gmanews.tv/video/47327/kapuso-mo-jessica-soho-adobo-101), which included Adobo sa Manggang Hilaw, Adobo sa Buko and Adobo sa Beer!

With all due respect to the lady adobo connoiseur featured in the video, a dish with 101 versions can never be your national dish. Stick with one version and promote it.

Seriously, she just confused me.

This is the reason why the Philippines is virtually unknown in international culinary circles. Pick up a book on Asian cuisine at Barnes and Noble and you'll never find adobo in all its glory. Or any Filipino dish for that matter. A tourist never remembers a unique taste true to one dish because each region has a different version. And bless her for coming up with wonderful adobo versions, and I am sure they all taste good, but with regard to promoting the dish, she is not helping.

Anthony Bourdain asked this in his show. Why do foreign writers always bypass Filipino dishes? They will ignore it if you show them 101 versions of your national dish. They won't remember a single one. There's your answer, Mr. Bourdain.

Below is a quote from an older post, written in my own style of jest, but this video and the book coudn't have come at a better time to prove my point. Thanks Errol for posting the video.

It's been said that the reason the Philippine culinary scene has been ignored by the rest of the world is our lack of national dish. The adobo alone, supposed to be our national dish, has maybe 96 versions and nobody can identify what a true Filipino adobo is.

Perhaps, Philippine lawmakers should enact a law identifying the ingredients for the true adobo. Anybody who gets caught adding pineapple slices should be fined and forced to do 300 hours of community service. Anybody who uses Kikkoman instead of local soy sauce like Silver Swan, should be bathed with honey and tied to an anthill. You can add whatever you want but just don't call it adobo, right?

Alrighty then.

:smile2:

[rolour]

Buko Pie

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It's been a while since I cooked my once-experimental pie that turned out great (according to me, anyway). So I baked one today. Recipe is on page 3 (http://www.medskul.com/forum/showthread.php?t=232&page=3).

[rolour]

Grilled mini-Squid

Just use the same marinade and grilling technique as called for in the Sinugba recipe (http://www.medskul.com/forum/showthread.php?p=28035&#post28035).

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[rolour]

Bihon Guisado

http://www.medskul.com/gallery/data/515/medium/DSC_3295.JPG (http://www.medskul.com/gallery/showphoto.php?photo=4802)

Use the same recipe as Pancit Guisado on page 11 (http://www.medskul.com/forum/showthread.php?t=232&page=11). Just substitute bihon (rice noodles) for pancit.

[ecasiano]

Buttered Shrimp

1/2 kg shrimp
1/2 cup butter
1 8-oz bottle Sprite
5 cloves garlic, chopped

Saute garlic in butter. Add Sprite and shrimp. Season with salt. Cook until sauce is reduced.

[rolour]

Buko Pie - Pandan

Use the Buko Pie recipe on page 3 (http://www.medskul.com/forum/showthread.php?t=232&page=3). Just use pandan flavor (pictured) in place of vanilla.

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next week - Buko Pie with pineapple :wink:

[ecasiano]

Yellowfin Tuna: fried (no recipe needed) and sinigang (one 20g Knorr sinigang mix makes one liter and is good for half a kilo of fish).

[rolour]

Fajita (Pinoy fusion)

- flank steak or skirt steak (marinate overnight using the Sinugba recipe (http://www.medskul.com/forum/showthread.php?p=28035&#post28035) marinade)

Prepare and slice ingredients that you would normally see in a Fajita in Mexican restaurants or at Chili's (http://chilis.com/)...

- red and green bell peppers (grilled and sliced)
- tomato (diced)
- onions (diced)
- cilantro (chopped)
- mix of Mexican cheeses (sold grated in stores)
- sour cream
- (optional) hot sauce (Tabasco or that Korean garlic chili sauce (http://www.pbase.com/soleilmia/image/50996506.jpg))
- guacamole (I am not sure about the proper way to prepare this. You can skip this or just buy pre-made)
- 1 pack flour tortillas (http://whatscookingamerica.net/CynthiaPineda/Tortilla/TortillaCook5.jpg)

Since flank or skirt steak is sliced thin already, you can grill it directly under the fire. If you're using a gas grill, just set it to low, about 10 to 15 minutes on each side.

Slice the steak against the grain (pictured). Assemble the ingredients in a flour tortilla. Devour.

(not shown in pictures: cilantro, cheese, hot sauce, guacamole)

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And here's your self-proclaimed King Of The Grill :smile2: :

4264

[rolour]

next week - Buko Pie with pineapple :wink:

Buko Pie - Pineapple

I did not really get a good picture here because of the fill-in flash. I normally take pics of food in daylight. Pero kun hulaton ko pa ni buwas sa aga, basi urot na :smile2: .

4266

Use the Buko Pie recipe on page 3 (http://www.medskul.com/forum/showthread.php?t=232&page=3). Just add half a cup of pineapple chunks.

[Dendrites]

Hey RG!
I just got home after making rounds and guess what I saw. I saw a commercial signage being put up in one of those Signage making shops near Don Benito. It was a sign saying RG Roasted chickenI think it is a new roasted chicken franchise that will be all around the city in a few weeks. Is that yours? It reminded me of your beer chicken. Are you in the franchise business already? Congratulations!

[rolour]

Hey RG!
I just got home after making rounds and guess what I saw. I saw a commercial signage being put up in one of those Signage making shops near Don Benito. It was a sign saying RG Roasted chickenI think it is a new roasted chicken franchise that will be all around the city in a few weeks. Is that yours? It reminded me of your beer chicken. Are you in the franchise business already? Congratulations!

Royalty lang akon da'. 5 pesos for every chicken sold ha ha :mrgreen: .

Please take a picture when they start selling...

[Dendrites]

Royalty lang akon da'. 5 pesos for every chicken sold ha ha :mrgreen: .

Please take a picture when they start selling...

Sure RG!

[rolour]

Sure RG!

Thanks pre...

---

Ever heard of the term "food porn"?

Food porn is a provocative term variously applied to a spectacular visual presentation of cooking or eating in advertisements, infomercials, cooking shows or other visual media, foods boasting a high fat and calorie content, exotic dishes that arouse a desire to eat or the glorification of food as a substitute for sex. (Wikipedia, Anthony Bourdain (http://www.sfgate.com/cgi-bin/article.cgi?f=/chronicle/archive/2001/11/04/RV201066.DTL))

The bowl of "Pata" below may be a classic example...

4268

I just boiled the meat (until tender) and bones on this one, added salt and MSG to taste, green jackfruit, one whole onion (medium) and banana peppers (http://scottarbor.com/shoponline/images/banana_pepper_organic_vegetables_austin_seguin.JPG ) (optional) for a little zing. The color is annato powder (http://ecx.images-amazon.com/images/I/41D16PFKCYL._SL500_AA280_.jpg) (achuete).

Tip: Boil the meat the night/day prior and separate the meat from the broth. Refrigerate. When you check the broth in the morning, mesmerize yourself with the layer of fat that has formed on top of the broth. Discard it. I don't know if it lessens the blow but imagine what you're eating if you don't do this :???: .

Meanwhile, ma-treadmill ko anay...

[rolour]

Fajita (Pinoy fusion)

- flank steak or skirt steak (marinate overnight using the Sinugba recipe (http://www.medskul.com/forum/showthread.php?p=28035&#post28035) marinade)

Prepare and slice ingredients that you would normally see in a Fajita in Mexican restaurants or at Chili's (http://chilis.com/)...

- red and green bell peppers (grilled and sliced)
- tomato (diced)
- onions (diced)
- cilantro (chopped)
- mix of Mexican cheeses (sold grated in stores)
- sour cream
- (optional) hot sauce (Tabasco or that Korean garlic chili sauce (http://www.pbase.com/soleilmia/image/50996506.jpg))
- guacamole (I am not sure about the proper way to prepare this. You can skip this or just buy pre-made)
- 1 pack flour tortillas (http://whatscookingamerica.net/CynthiaPineda/Tortilla/TortillaCook5.jpg)

Since flank or skirt steak is sliced thin already, you can grill it directly under the fire. If you're using a gas grill, just set it to low, about 10 to 15 minutes on each side.

Slice the steak against the grain (pictured). Assemble the ingredients in a flour tortilla. Devour.

(not shown in pictures: cilantro, cheese, hot sauce, guacamole)

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4261 4262 4263

And here's your self-proclaimed King Of The Grill :smile2: :

4264

More pics:

4269
You can use chicken in place of beef. Just use the same marinade. Shown are beef and chicken slices side-by-side and in extreme closeup.

4270
A more complete assembly minus the guacamole (http://ashilling.files.wordpress.com/2009/04/guacamole-su-1203617-l.jpg). Not a big fan of guacamole, btw. I only add milk and sugar to my avocado, not salt and lime juice.

4271
Cross-section after a couple of bites. If you're watching your carbs, I think this is significantly lower than rice.

[rolour]

Beef Caldereta

4272

Easy. I just used Mama Sita's Caldereta Mix (http://www.yollieorientalonline.com/v/vspfiles/photos/MS-CAL-2T.jpg), available at all Asian stores or ethnics groceries with an Asian/Filipino aisle. Follow the instructions on the package.

Not on the instructions but I added about 4 oz of liver spread (half a can). The result is a thicker and more flavorful broth.

[rolour]

Check out http://www.taasty.com/philippines/. This is supposed to be a listing of the Philippines' best restaurants. 3 Iloilo restaurants are (http://www.taasty.com/philippines/restaurant_listing?restaurant_cuisine=Any+Cuisine&restaurant_district=Iloilo&restaurant_price_rating%5Bfrom%5D=--)listed. I am not sure if the editors actually review and eat at restaurants listed, or they just list the ones that advertise. I find it strange that the 3 best Iloilo restaurants listed serve Italian and American dishes :-k . Maybe this is not the site if you want authentic food from a particular Philippine region.

[ecasiano]

Pandesal

I am posting here the pandesal recipe which Rolour requested in my blog Baking 101 and the Cake Workshop (http://www.medskul.com/forum/blog.php?b=105)for those who might be interested.

Pandesal (from Heny Sison's Bread Baking Workshop)
Ingredients:
Yeast Mixture:
1 cup lukewarm water
2 teaspoons instant dry yeast
2 teaspoons sugar
Dough:
500 grams bread flour
1 teaspoon salt
½ cup sugar
½ cup corn oil
2 slightly beaten egg yolks
Bread crumbs
Procedure:
1.Mix together yeast mixture. Let rest for 10 minutes.
2.Add the rest of the ingredients and knead until smooth and elastic. Let rest until double in bulk.
3.Punch down and roll into a baston. Cut into desired size.
4.Roll in bread crumbs.
5.Place in cookie sheet with glad bake paper. Let rise until double.
6.Bake at 375 degrees F for 20 minutes.

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Kneading the dough

4287
The finished product

4289
With Chef Heny Sison

[rolour]

Thanks Errol :thumb . Makatilaw man gid ta ni hot pandesal :smile2: .

[rolour]

Yet another aberration of the Adobo... (with pineapple slices, hotdog, hard-boiled eggs)

4317 4318

[Dendrites]

Yet another aberration of the Adobo... (with pineapple slices, hotdog, hard-boiled eggs)

4317 4318

RG,
I'm just curious. Is this one of yours? How is it? Is this some sort of adobo cum estopado? Might try it someday. :D :D :D

[rolour]

RG,
I'm just curious. Is this one of yours? How is it? Is this some sort of adobo cum estopado? Might try it someday. :D :D :D

Yes, one of mine. Just the regular adobo recipe (also in this thread) plus those extra ingredients - a can of pineapple chunks, about 3 pcs hotdogs (sliced), and hard-boiled eggs (boiled separately and added at the last minute).

Kampyon ni pre :thumb , ang diperensya lang damo' kaon mo :sad: .

[Dendrites]

RG,

Actually, I have my own version of the adobo. The final product doesn't really differ from that of yours but the process is very much similar to that one they cook in the rural areas here in Iloilo. My wife goes gaga over it actually. It is that "adobo nga mala" that they call here. I will try those addendums you suggested. Perhaps it will give it some new twist. Thanks pre!

[rolour]

RG,

Actually, I have my own version of the adobo. The final product doesn't really differ from that of yours but the process is very much similar to that one they cook in the rural areas here in Iloilo. My wife goes gaga over it actually. It is that "adobo nga mala" that they call here. I will try those addendums you suggested. Perhaps it will give it some new twist. Thanks pre!

I cook my adobo dry but the "sabaw" was too tempting, so I did not let it reduce.

Actually, the hotdogs were for the kids. They like the "sabaw" but get turned away by glistening chicken fat (i.e. skin) so the hotdogs were included for that purpose only. :wink:

[rolour]

Dough:
500 grams bread flour
1 teaspoon salt
½ cup sugar
½ cup corn oil
2 slightly beaten egg yolks
Bread crumbs


Question for you Errol, or for Chef Heny...

What about if I don't have a kitchen weighing scale? How many cups of flour is the equivalent of 500 grams? In baking, is it okay to convert a unit of weight into a unit of volume?

I Googled all over and the equivalent of 500 grams varied from 2.5 cups to 5 cups :-k .

Thanks.

[ecasiano]

Question for you Errol, or for Chef Heny...

What about if I don't have a kitchen weighing scale? How many cups of flour is the equivalent of 500 grams? In baking, is it okay to convert a unit of weight into a unit of volume?

I Googled all over and the equivalent of 500 grams varied from 2.5 cups to 5 cups :-k .

Thanks.

Here's a flour conversion table from http://www.preparedpantry.com/how-to-measure-flour-convert-cups-ounces.aspx. You can check the link for more details.

4331

Using the conversion of 1 dry ounce is to 28.35 grams, 500 grams would be around 17.6 dry ounces. Using the flour conversion table for bread flour, 17.6 dry ounces would be around 3.7 cups (1 cup bread flour = 4.75 ounces).

[rolour]

Here's a flour conversion table from http://www.preparedpantry.com/how-to-measure-flour-convert-cups-ounces.aspx. You can check the link for more details.

4331

Using the conversion of 1 dry ounce is to 28.35 grams, 500 grams would be around 17.6 dry ounces. Using the flour conversion table for bread flour, 17.6 dry ounces would be around 3.7 cups (1 cup bread flour = 4.75 ounces).


Thanks Errol.

There is much inconsistency among online sources (http://www.fareshare.net/conversions-volume-to-weight.html)when it comes to converting weight (of flour) into volume. I guess it varies depending on flour density and other factors. There must be a reason why bakers use weight (grams) instead of volume (cups). One would think a measuring cup is more easily accessible among home bakers than a weighing scale.

Volume vs. Weight in Baking (http://bakingdesserts.suite101.com/article.cfm/volume_vs_weight_in_baking)

[ecasiano]

Thanks Errol.

There is much inconsistency among online sources (http://www.fareshare.net/conversions-volume-to-weight.html)when it comes to converting weight (of flour) into volume. I guess it varies depending on flour density and other factors. There must be a reason why bakers use weight (grams) instead of volume (cups). One would think a measuring cup is more easily accessible among home bakers than a weighing scale.

Volume vs. Weight in Baking (http://bakingdesserts.suite101.com/article.cfm/volume_vs_weight_in_baking)


The conversions really vary and there are several kinds of flour. We can only approximate. A cup of bread flour would be heavier than a cup of cake flour. However, we can only approximate the weight because there are also different kinds of bread flour and cake flour. Anyway, in bread baking like in the pandesal recipe, you add the flour last and a little at a time. And although it says 500 grams of bread flour, you can add a little more flour if you think the dough is not yet smooth and elastic. In much the same way you can approximate between 3-1/2 to 4 cups of bread flour for the 500 grams. Good luck on your pandesal baking. :thumb

[rolour]

The conversions really vary and there are several kinds of flour. We can only approximate. A cup of bread flour would be heavier than a cup of cake flour. However, we can only approximate the weight because there are also different kinds of bread flour and cake flour. Anyway, in bread baking like in the pandesal recipe, you add the flour last and a little at a time. And although it says 500 grams of bread flour, you can add a little more flour if you think the dough is not yet smooth and elastic. In much the same way you can approximate between 3-1/2 to 4 cups of bread flour for the 500 grams. Good luck on your pandesal baking. :thumb

Might make it this weekend. Tapos sang pandesal, cheese roll naman :smile2: .

--

Getting ready for the weekend's sud-an...

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okra, string beans, mongo, squash, malunggay leaves

[ice]

Getting ready for the weekend's sud-an...

4339
okra, string beans, mongo, squash, malunggay leaves



pre while cooking, you can sing this song....:thumb

-wzE0CZvd2E

[rolour]

Ari na ang bahay kubo nga tinola...

4340

Boil munggo beans until soft. On a separate pan, sautee (gisahon) garlic, onions tomatoes, then add your choice of meat. Add the boiled munggo, boil some more until the meat is cooked. Add the vegetables pictured in my previous post.

[rolour]

Pandesal (courtesy: Errol's recipe) :thumb ...

http://www.medskul.com/gallery/data/515/medium/DSC_4164.JPG (http://www.medskul.com/gallery/showphoto.php?photo=4871)

I decided to see the amount of baking flour equivalent to 500 gms for myself, so I took out the weighing scale from storage...

4341

500 gms is 3 cups of bread flour, but as Errol previously posted, you may end up adding more as it may be too soft to your liking. I just added by way of dusting my board while kneading the dough (to prevent from sticking). I like the softness of just 3 cups of flour though.

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[Dendrites]

Seeing those pandesals in the picture reminded me of my childhood. My dad used to bring me with him, whenever he visited a friend of his, who had a bakery. While they are having those drinking sessions upstairs, I helped shaped those pandesals downstairs. Forming the dough with your palm is one enjoyable thing to do. Isn't it RG? :smile2: :D :brows: :mrgreen:

[rolour]

Seeing those pandesals in the picture reminded me of my childhood. My dad used to bring me with him, whenever he visited a friend of his, who had a bakery. While they are having those drinking sessions upstairs, I helped shaped those pandesals downstairs. Forming the dough with your palm is one enjoyable thing to do. Isn't it RG? :smile2: :D :brows: :mrgreen:

True. And I think for a few men who cook, cooking is more of a fun thing to do than it is a chore. Some may wonder why we go to all this trouble when we can always pick up a finished product at the store. Well, we don't want to miss the fun. Cooking, to me at least, is like watching sports on cable :smile2: .

[ecasiano]

Might make it this weekend. Tapos sang pandesal, cheese roll naman :smile2: .

Good work on the pandesal. :thumb

Here's a Cheese Roll recipe from Heny Sison's Bread Workshop you may also want to try.

Basic Sweet Dough
Ingredients:
1 tablespoon active dry yeast
½ cup lukewarm water
1 tablespoon sugar
½ cup lukewarm fresh milk
1/3 cup Magnolia Gold butter
1/3 cup sugar
½ teaspoon salt
2 whole eggs
4-1/2 to 5-1/4 cups all-purpose flour
Procedure:
1. Dissolve yeast in lukewarm water. Add 1 tablespoon sugar. Let stand for 10 minutes.
2. Add lukewarm milk, 1/3 cup sugar, salt, eggs and softened butter.
3. Gradually add the flour. Knead until smooth and elastic.
4. Transfer in a greased bowl. Cover. Let rise in warm place until double, about 1-1/2 hours.
5. Punch down dough. Shape, let rise and bake as directed.
CHEESE ROLLS
Ingredients:
Basic Sweet Dough Recipe
Magnolia Quickmelt or Cheddar Cheese
Softened Magnolia Gold butter
Granulated sugar
Procedure:
1. Make Basic Sweet Dough Recipe.
2. Cut dough into pieces.
3. Round into balls.
4. Flatten each piece and spread with softened butter.
5. Place sliced cheese on top. Roll into cylinder.
6. Place in cookie sheets lined with greaseproof paper. Let rise until double.
7. Bake at 350 degrees F for 15 minutes.
8. When cool brush with softened butter and roll in sugar.

[rolour]

Good work on the pandesal. :thumb

Here's a Cheese Roll recipe from Heny Sison's Bread Workshop you may also want to try.


Thanks a lot. Sa weekend na naman :smile2: .

--

re: Pandesal

I had to make something for the kids who don't like plain pandesal (not unexpected). Using the pandesal dough, I skipped the bread crumbs and just wrapped hotdogs in it. It was well-received by two of my toughest critics :smile2: . I might experiment with a few more fillings in the future - adobo, corned beef, etc...

4369

[rolour]

Once you get the hang of making dough, you can go beyond plain pandesal by experimenting on fillings. Below is chicken asado :smile2: ...

4380

It's a simple dry adobo recipe with the chicken sliced into small pieces.

From my limited experience in baking pandesal (barely a week), here's some observation (may not be typical):

- no difference between active dry and instant yeast. I am not sure if it matters when you use a bread machine (http://www.breadmachinedigest.com/store/images/product_extra_images/L_5_zoji_bread_large.jpg), but you can buy the one that's labeled "for bread machines (http://www.breadworld.com/products.aspx)".

- bread flour is best, hands down, don't even try all-purpose flour. Yes, I've tried both.

- approx. time for dough to double in size is at least 3 hours for me. Maybe because of the room temperature (colder than usual).

[ecasiano]

Once you get the hang of making dough, you can go beyond plain pandesal by experimenting on fillings. Below is chicken asado :smile2: ...

4380

It's a simple dry adobo recipe with the chicken sliced into small pieces.

From my limited experience in baking pandesal (barely a week), here's some observation (may not be typical):

- no difference between active dry and instant yeast. I am not sure if it matters when you use a bread machine (http://www.breadmachinedigest.com/store/images/product_extra_images/L_5_zoji_bread_large.jpg), but you can buy the one that's labeled "for bread machines (http://www.breadworld.com/products.aspx)".

- bread flour is best, hands down, don't even try all-purpose flour. Yes, I've tried both.

- approx. time for dough to double in size is at least 3 hours for me. Maybe because of the room temperature (colder than usual).

Although instant yeast is fast-rising as compared to active dry yeast, another important factor in the rising of the dough is the room temperature. Because of the warm temperature in the Philippines, the dough will double in size in 1-2 hours. In colder places, it will take much longer. There are so-called "proofer ovens" than can hasten the rising process. These proofers maintain an ideal temperature for the rising of the dough before baking. Bread machines have proofing features.

[ecasiano]

Here's a giant pandesal I will try making next time. It's worth Php 55.00 at Pan de Amerikana in Marikina.

[ecasiano]

Once you get the hang of making dough, you can go beyond plain pandesal by experimenting on fillings.

Recommended fillings: SPAM (SPAM-desal) and PALM Corned Beef (PALM-desal) :thumb

[ecasiano]

Bread baking tip: lukewarm water means 105 to 115 degrees F

[rolour]

Clearing out the fridge...

Ground beef with assorted vegetables is one-way of clearing out the refrigerator with leftover vegetables. I always keep ground beef in my freezer in case the kids ask for my Pinoy spaghetti.

I sauteed the beef (gisahon) here in tomatoes, onions, garlic, soy sauce, vinegar, and ginger. Bring to a boil adding extra liquid until the meat is cooked. Add sliced carrots, potatoes, cabbage, potatoes, peas, and bean sprouts (if available). Salt and pepper to taste.

4614

[ice]

i cooked Pata last Christmas eve. this is the original recipe of my nanay and to those of you who taste it or passed by at Patrick's Pata in Victorias can attest to the taste of this cholesterol-rich meal....:thumb

i replaced the original carabao hoofs to pig hoofs coz i can't find one...:wink:

[rolour]

i cooked Pata last Christmas eve. this is the original recipe of my nanay and to those of you who taste it or passed by at Patrick's Pata in Victorias can attest to the taste of this cholesterol-rich meal....:thumb

i replaced the original carabao hoofs to pig hoofs coz i can't find one...:wink:

And the recipe? :wink:

[ice]

And the recipe? :wink:

sorry but it's a family secret...patilawon ta lang ka anay a pila ka adlaw a...:wink:

[rolour]

sorry but it's a family secret...patilawon ta lang ka anay a pila ka adlaw a...:wink:

Aw a. Dumdum ko anay i-share mo kay nag-post ka sa thread named "Recipes", ha ha :mrgreen: .

Question since you mentioned it - have you always used carabao's hoofs and not cow's? Maybe that's the secret? :smile2:

[ice]

Aw a. Dumdum ko anay i-share mo kay nag-post ka sa thread named "Recipes", ha ha :mrgreen: .

Question since you mentioned it - have you always used carabao's hoofs and not cow's? Maybe that's the secret? :smile2:


carabao hoofs indeed. lain ang sabor kon tiil ka baka pre...baboy daw ok pa...:thumb

gusto ko tani i-share ang recipe kaso trade secret pre...but i'm sure that it's not only the carabao hoofs that makes the taste unique...:D

sa pila ka adlaw a, kaon ta sa balay with rob and kon sin-o pa da maupod a...:wink:

[rolour]

carabao hoofs indeed. lain ang sabor kon tiil ka baka pre...baboy daw ok pa...:thumb

gusto ko tani i-share ang recipe kaso trade secret pre...but i'm sure that it's not only the carabao hoofs that makes the taste unique...:D

sa pila ka adlaw a, kaon ta sa balay with rob and kon sin-o pa da maupod a...:wink:

Pwede man diri guro substitute bison or buffalo kun available :D . Damo ni sa South Dakota.

Daw nahidlaw man ko sa pata, nagtesting man ko luto liwat. Ti-il sang baka lang galing ginagamit ko. After pressure cooking for 30 minutes, I just add beef broth, banana pepper, onions, salt, pepper, MSG, green jackfruit, annato (for color). Daw okay man. Mas nami' isud-an sa kan-on. Tilawan ta ng secret recipe mo sa pila ka adlaw a :wink: .

4623

[ecasiano]

Seafood Pasta

500 g pasta (spirals)
500 ml Nestle cream
500 ml spaghetti sauce (sweet style)
1 kg mussels (remove from shell)
1/4 kg squid balls (or squid), sliced
1/4 kg kikiam (or shrimps), sliced
5 cloves garlic, chopped finely

Pasta: Bring 4 liters of water with a little oil and salt to a boil. Add pasta and cook "al dente."
Sauce: Saute garlic in oil. Add mussels, squid balls and kikiam. Cook. Then add cream and spaghetti sauce. Season with salt, black pepper, oregano and Tabasco hot sauce. Simmer until sauce is thickened. Mix with pasta.

[rolour]

(Jumbo) squid adobo

I find this interesting. Those I've seen cook jumbo squid adobo-style, from my Nanay, to my aunt, helpers, boarding house cook, etc., find it taboo to wash the squid prior to cooking. The basic reason, they said, is you're getting rid of much of the ink which is where most of the flavor comes from. So the squid goes from the stalls in the market bathe in its own ink, sliced, then on to the pot and fire. :-k

I probably would wash it if I was cooking but since the squid here are sold frozen and already washed, I don't have to worry about that. My only advice is wash the squid prior to slicing, not after, if you're washing at all. That, at least, keeps most of the squid flavor when cooked.

I cook mine ginisa-style. Just heat crushed garlic and ginger, sliced tomatoes and onions in a little oil. Put the sliced squid, add about 2 tbsp each of soy sauce and vinegar. Bring to a boil, simmer for about 5 minutes. Add salt and black pepper to taste.

Jumbo squid is also best when grilled but we all know that.

4638

[ecasiano]

Pancit Bihon

500 g bihon
1/4 kg pork, boiled and sliced
1/4 kg shrimp, boiled and peeled
1/4 kg Chinese sausage, sliced
1/4 kg kikiam, sliced
1/4 kg cabbage, sliced
3 Knorr pork cubes
3 Knorr shrimp cubes

Fry Chinese sausage and kikiam in oil. Add pork and shrimp and cook for a few minutes. Add six cups water. Bring to a boil. Add pork and shrimp cubes. Continue to boil. Season with salt, black pepper and soy sauce. Add cabbage. Simmer. Add bihon, mix and cook until broth has evaporated.

[rolour]

Pancit Bihon

500 g bihon
1/4 kg pork, boiled and sliced
1/4 kg shrimp, boiled and peeled
1/4 kg Chinese sausage, sliced
1/4 kg kikiam, sliced
1/4 kg cabbage, sliced
3 Knorr pork cubes
3 Knorr shrimp cubes

Fry Chinese sausage and kikiam in oil. Add pork and shrimp and cook for a few minutes. Add six cups water. Bring to a boil. Add pork and shrimp cubes. Continue to boil. Season with salt, black pepper and soy sauce. Add cabbage. Simmer. Add bihon, mix and cook until broth has evaporated.

I miss Kikiam on a stick :tasty .

---

KBL, Kadios-Baboy-Langka or Kadios-Baka-Langka, has been posted in this Forum more times than Kobe's buzzer-beaters. So what do you do for an encore? Just present it differently :wink: . KBL's recipe is somewhere in this thread...

4652

[rolour]

Higop sabaw...

4720

Recipe is here... (http://www.medskul.com/forum/showthread.php?p=24644&highlight=tinolang+manok#post24644)

[rolour]

Make your own Mang Inasal sinugba without the grill (making winter irrelevant).

Marinate chicken (pork belly optional) overnight using the marinade found here (post #146) (http://www.medskul.com/forum/showthread.php?t=232&highlight=sinugba&page=10).

Layer the chicken in a pyrex pan and cover with aluminum foil. Bake in the oven at 350' for 1 hour.

Remove from oven and layer chicken in a baking sheet. Set the oven to broil and broil one side until you see some burnt parts (see picture). Turn over the chicken and repeat for the other side. You may need to re-position your pan in-between to make the broiling uniform.

Baking the chicken prior to broiling ensures that the chicken is well-cooked. Since the marinade contains brown sugar, if you go straight to Broil, the outside will be burned before the inside gets cooked.

That's it. Here's the visual:

4745
The chicken after baking for an hour in the oven (pork belly optional)

4741
The chicken (and pork) in the pan ready for broiling. The aluminum foil is just for minimal cleanup afterward.

4742
The chicken inside the oven set to Broil.

4743
After the broiling and ready to go.

4744
Unlimited rice. And why not? Tig-ang ka lang damo' :thumb .

[Dendrites]

don't forget to use the drippings as an extra flavoring for the rice.

[rolour]

don't forget to use the drippings as an extra flavoring for the rice.

Forgot about that. Would've been a nice touch to the presentation (last pic).

[rolour]

I haven't posted a recipe or a picture in a long time (not that you care :smile2: ). 3 reasons - 1) most of what I cook are repeats, 2) I don't cook and eat these types on a regular basis. A salad, I think, is not worth posting, or a bowl of oatmeal for breakfast, and, if you can believe it, 3) I watch what I eat too :wink: .

Last week, I went to my physician for my regular checkup and lab results. The anticipation for the results can sometimes be unnerving but for someone over 40, I guess you have to accept the new reality - you need to see your doctor more often than you probably would like.

My doctor, cool, laid-back, and younger than I am, congratulated me on my results - chol - 148, trig - 127, hdl - 41, ldl - 82, vldl - 25. The only minor issue was my hgba1c - 6.8, but he said I just need to continue with my diet and exercise.

In July, it's another round of labs and physical exam, the one I dread the most, you know something related to psa levels, which I am getting too.

So, also happy with my results, I picked up a smoked turkey leg on my way home :D (click on the image to get to about close to the actual size):

4783

[rolour]

...continued

Superbowl-size Pork Chops...

You'll need huge pre-cut bone-in pork chops.

Use the marinade here (http://www.medskul.com/forum/showpost.php?p=28035&postcount=146) minus the brown sugar. Marinate overnight. Dip pork chops in your preferred breading (bread crumbs, flour, or corn starch). Fry to your desired level of doneness.

4790

[rolour]

I found a pack of frozen saluyot leaves (tagabang) in the freezer today and I wondered why I had it.

Then I remember that I long wanted to try to cook tambo' (bamboo shoots) with gata' (coconut milk). Due to the unavailability of fresh bamboo shoots around here, I had to put it off so many times.

I finally decided to use canned bamboo shoots (1 lb, it says on the label) sold at Oriental stores. The result was excellent, not sure if it's any close to using fresh shoots but who cares. I have never tasted this in a long time, I could no longer tell the difference.

Tambo' with gata and shrimp

- 1 can (1 lb) bamboo shoots
- half a pound shrimp (raw, head-on)
- 1 can coconut milk
- 1 pack frozen jute leaves (saluyot/tagabang)
- 5 tbsp. corn kernels (canned)
- salt to taste

1. Drain the bamboo shoots and wash it in water (takes away the brine it is soaked with).

2. Boil for about 4 to 5 minutes.

3. Add coconut milk and bring to a boil for about 2 minutes.

4. Add shrimps and corn.

5. Let boil for another 3 to 4 minutes.

6. Add saluyot leaves. Let boil for another minute, 30 secs.

7. Add salt to taste.

8. Serve with hot rice.

4832

[radenip]

Tambo' with gata and shrimp

- 1 can (1 lb) bamboo shoots
- half a pound shrimp (raw, head-on)
- 1 can coconut milk
- 1 pack frozen jute leaves (saluyot/tagabang)
- 5 tbsp. corn kernels (canned)
- salt to taste

1. Drain the bamboo shoots and wash it in water (takes away the brine it is soaked with).

2. Boil for about 4 to 5 minutes.

3. Add coconut milk and bring to a boil for about 2 minutes.

4. Add shrimps and corn.

5. Let boil for another 3 to 4 minutes.

6. Add saluyot leaves. Let boil for another minute, 30 secs.

7. Add salt to taste.

8. Serve with hot rice.


Hey RG, I know very little when it comes to cooking but I thought that when you use coconut milk, it should be the last to be put in the mix. So it would be in no. 6 or 7 ?#-o

[rolour]

Hey RG, I know very little when it comes to cooking but I thought that when you use coconut milk, it should be the last to be put in the mix. So it would be in no. 6 or 7 ?#-o

You can do it that way too for fresh and thicker coco milk. The coconut milk I used was in a can and is diluted. So I had to boil it a few minutes more to make sure the bamboo shoots are cooked. If I just depended on water and added the coconut milk at the end, it may have been really diluted. Daw okay man sabor ya. Not really sure what happens if you boil coconut milk too long especially kung fresh or bag-o gid puga' (squeezed). Caramelization maybe. If you use fresh, thick coco milk, it may be prudent to put it towards the end, as you said.

BTW, since my wife is allergic to shrimp and I cooked enough for 5 people, daw 4 straight meals amo ni sud-an ko :smile2: .

[rolour]

Looks better on rice, I think...

4833

Freshly grated bamboo shoots are generally bitter. If you're lucky enough to be living near Argyle St. in Chicago, I think you can have fresh bamboo shoots and have it grated while you wait. To take away the bitterness, my Nanay used to soak them in salt and water before cooking.

Bamboo shoots in cans are already floating in brine (salt + water) so this is where I guess it has an advantage over fresh ones. Less preparation time. But when it comes to taste, nothing beats fresh.

[rolour]

I got this from a nearby grocery store. Just curious how the ingredient '(Philippines)' tastes like... :mrgreen:

4834

[rolour]

There's just so much you can do with fish around here, fried, pinamalhan, sinabawan, all the basic stuff. So last week, I tried to modify something, add gata' to the fish in addition to soy sauce, vinegar, and salt. Chili peppers completed the mix. Namit man maski palagpat lang.

Fish used here was tilapia.

http://www.medskul.com/gallery/data/515/medium/DSC_00142.JPG (http://www.medskul.com/gallery/showphoto.php?photo=5335)

[rolour]

Not from any recipe, just improv (http://en.wikipedia.org/wiki/Improvisation), spontaneous cooking. You see, kun gutom ka, damo' ka manumduman.

I am not sure what to call this, so here goes - Meat With Potatoes and Mushrooms in Brown Sauce. Take that, Charlie Trotter (http://www.charlietrotters.com/restaurant/)! :mrgreen:

I am not sure if I posted this here before but never mind. If I could not remember it, you won't be able to find it anyway. :wink:

Ingredients:
- meat, sliced to bite or 2-bite sizes, maybe good for 4 people?
- 2 medium-sized potatoes, sliced or cubed
- 1 can (big) sliced mushrooms (drained)
- 1 medium sliced onion
- 1 medium sliced ginger
- 3 tbsp soy sauce
- 2 tbsp vinegar
- 1 can Swanson beef broth
- 1 cup water
- 2 tsbp corn starch dissolved in water
- salt and black pepper to taste
Combine meat, onions, ginger, soy sauce, vinegar, water in a pressure cooker and pressure-cook for 15 minutes (from the time that thing hisses). If you don't have a pressure cooker and you cook or plan to, I suggest you get one (http://www.pressurecooker-outlet.com/). It's always on sale at Sears, Target, or JCPenney since most people are wimps in the kitchen and are scared of its hissing sound. It's man's greatest contribution to cooking since the discovery of fire.

After turning off the fire, wait until the pressure dissipates (about another 15 minutes) and transfer all contents to a regular cooking pot. Waiting cooks the meat some more into marshmallow softness.

Add the beef broth, bring to a boil and add potatoes and mushrooms. Boil some more until the potatoes are cooked, maybe 10 minutes. Add salt and pepper to taste. Add the dissolved corn starch while constantly stirring. Then take off fire.

Tig-ang ka na lang...

http://www.medskul.com/gallery/data/515/medium/DSC_8135.JPG (http://www.medskul.com/gallery/showphoto.php?photo=5375)

[rolour]

This is becoming to be my all-time favorite sud-an... (recipe here (http://www.medskul.com/forum/showpost.php?p=31727&postcount=242))

http://www.medskul.com/gallery/data/515/medium/DSC_8380.JPG (http://www.medskul.com/gallery/showphoto.php?photo=5414)

---

Sunday grill...

Before...

http://www.medskul.com/gallery/data/515/medium/DSC_8374.JPG (http://www.medskul.com/gallery/showphoto.php?photo=5413)

After...

http://www.medskul.com/gallery/data/515/medium/DSC_8388.JPG (http://www.medskul.com/gallery/showphoto.php?photo=5415)

[Dendrites]

Hey RG!
Don't forget the skin. The skin is the yummiest part. My kid takes all the skin whenever we have bangus. Tonight we will actually be having that for dinner here in NY. I couldn't wait to have it. I missed filipino foods already.