sponsored links

Ipinapakita ang mga post na may etiketa na appetizer. Ipakita ang lahat ng mga post
Ipinapakita ang mga post na may etiketa na appetizer. Ipakita ang lahat ng mga post

Papaitang Baka

Posted by Gourmet World | Labels: , ,





Ingredients:
1 k. ox tripe/innards

1/2 c. diluted ox bile

1 head whole garlic

1 thumb size ginger, crushed

2 thumb size ginger, cut into strips

1 head garlic, chopped

2 medium size onion, chopped

1 bundle spring onion, chopped

1 small packet, sampalok sinigang mix

2-3 siling labuyo, chopped

1/2 c. patis

salt and pepper


How to cook:

Wash thoroughly ox innards, drain and cut into small slices, set aside liver.

In a sauce pan put all innards, whole garlic and crushed ginger cover with water and boil for 15 minutes, drain and discard liquid.
 Rinse and add fresh water and boil for 1-2 hours or until innards are tender.

Remove from pan separate broth and keep aside.
 In same sauce pan sauté onion, garlic and ginger.

Add innards including liver stir for 3-5 minutes, add patis and cook for another 3-5 minutes.

Pour in broth and simmer for 10-15 minutes, add siling labuyo, sinigang mix and goat bile (half quantity at time and taste sourness and bitterness add more if required).

Simmer for another 3-5 minutes.

Season with salt and pepper, garnish with spring onion. Serve hot.


Photo:   Filipino Foods

  • Digg
  • Del.icio.us
  • StumbleUpon
  • Reddit
  • RSS
No Comment »

Chicken Curry

Posted by Gourmet World | Labels: , , ,





Ingredients:
2 Lbs. Skinless & Boneless chicken breast cut into 2 cubes
1 Can coconut creme (14oz.)
1 Tbs. Patis (fish sauce)
1 Medium onion (diced)
1 ½ Cups of green and red bell peppers cut into bite sized pieces
1 Cup Celery cut in ¾ inch pieces
5 Jalapeno peppers (stems removed)
3 Potatoes (quartered)
¼ Cup ginger (julienned)
4 Cloves of garlic (smashed)
¼ Tsp. freshly ground peppercorns
½ Tbs. Crushed pepper flakes (optional)
4 Tbs. Cooking oil

For the Curry Powder:
½ Tsp. Cumin
½ Tsp. Caraway
½ Tbs. Whole White Peppercorns
1 Tbs. Coriander
¼ Tsp. Nutmeg (powder)
½ Tsp. Turmeric (powder)

Cooking Process:
For the curry powder: Begin by roasting all whole spices (cumin, caraway, white peppercorns, and coriander) for 1 minute on high heat. Once they are roasted, pound them using a mortar & pestle or electric spice grinder if you have one. Set aside.

For the chicken breast: Lightly season chicken with 5 Tbs. cooking oil and a pinch of salt & pepper. Mix well and brown on all sides and set aside.

For the potatoes: Brown potatoes on all sides with 5 Tbs. of cooking oil. Set aside.

Cook garlic until golden brown using the remaining cooking oil you used to brown potatoes and chicken. Add the onions when the garlic is golden brown and let them cook until soft.

Add the ginger once the onions are soft and stir it well. Allow the ginger to cook for one minute and then add the chicken you browned earlier.
Let the chicken breast saute for one minute and season it with patis. (fish sauce) Next, add the spices you roasted and pounded earlier along with the ground Nutmeg and ground Turmeric.

Stir well for half a minute and add the coconut creme. Stir coconut creme, return the cover, and allow it to simmer for 10 minutes. Lower your heat and stir coconut creme intermittently during the ten minutes to avoid scorching the coconut creme.

After 10 minutes add the potatoes, stir well, and let the potatoes cook for 5 minutes. After that, add the celery and allow it to cook for 5 minutes before adding the red and green bell peppers.
When the celery is cooked, add the red and green bell peppers and again let it cook for 5 minutes.

At this stage, you can do your taste test and adjust accordingly by adding more salt and pepper if needed. After that, you are ready for your last and final ingredient which is the 5 Jalapeno peppers. Serve Chicken Curry with white steamed rice.

Optional: Garnish Chicken Curry with crushed red pepper flakes.


Photo: Kitchen Magic


  • Digg
  • Del.icio.us
  • StumbleUpon
  • Reddit
  • RSS
No Comment »

Fish Curry

Posted by Gourmet World | Labels: , ,



Ingredients:

THAI CURRY SAUCE:
1/2 cup fresh coriander stems and leaves, chopped
1 can good-quality coconut milk
4 green onions, sliced (including green stem)
1 thumb-size piece galangal or ginger, grated
4 cloves garlic
2 Tbsp. fish sauce (available at Asian food stores)
1 Tbsp. regular chili powder (use only 1 tsp. if using Thai or East Indian chili powder)
2 tsp. ground cumin
2 tsp. ground coriander
2 tsp. brown sugar (or more to taste)
1/2 tsp. turmeric
1 tsp. shrimp paste
1 fresh red chili, minced, OR 1/2 tsp. cayenne OR dried crushed chili, OR 1-2 tsp.chili sauce

    CURRY INGREDIENTS:
3-4 fillets of fresh or frozen fish - any type, from sole to salmon
Handful fresh mushrooms, sliced
1 red bell pepper, de-seeded and diced
1 medium tomato, cut into small pieces
Handful of fresh basil
Handful of fresh coriander
Fresh lime or lemon wedges for garnish
Optional: 2-3 kaffir lime leaves, left whole (available at Asian stores, usually in the freezer)
Preparation:

Place all 'Thai Curry Sauce' ingredients in a food processor, chopper, or blender. Process well to form a smooth curry sauce.
Pour the sauce into a wok (or large frying pan) and place over medium to high heat. If you have kaffir lime leaves, add them too. Bring to a boil.
Add fish, mushrooms, and red pepper. Stir well. Reduce heat to medium-high, or until it is simmering nicely. Cover and cook 6-8 minutes.
Add the tomatoes and gently stir in. Continue simmering (covered) for another 2-3 minutes.
Do a taste test for salt and sweetness, adding more fish sauce (instead of salt) until salty enough. If too sour for your taste, add a little more sugar. If too salty or sweet, add 1-2 Tbsp. fresh lime (or lemon) juice.
Spoon the fish with curry sauce and vegetables onto a serving platter or into a serving bowl. Sprinkle with fresh basil and coriander. Garnish with lime or lemon wedges and serve hot with rice. Enjoy!


Photo: BBC Good Food

  • Digg
  • Del.icio.us
  • StumbleUpon
  • Reddit
  • RSS
No Comment »

Pork in Shrimp Paste

Posted by Gourmet World | Labels: , , ,


1 kilo pork belly, cubed
2 cups water
4 tbsp. chopped garlic
1 large sliced onion
1/3 cup shrimp paste
1/4 cup vegetable oil
2/3 cup vinegar
1 tbsp. sugar
salt
pepper
Wash the pork cubes well. Then with paper towel, pat them dry.
Simmer pork cubes with water and pinch of salt and half of the garlic for 20 minutes.
 Remove from heat. Separate pork broth and pork.
On a separate pan, sautee garlic, onion, shrimp paste and pork until pork cubes turned light brown and paste are sauteed well. 
Add half of the pork broth. 
Simmer for 20 minutes or until meat is tender and about 1/4 cup of pork broth left. 
Add vinegar, pepper and salt. cook for another 5-10 minutes. 
Finally, serve Binagoongang Baboy with steaming hot rice.

  • Digg
  • Del.icio.us
  • StumbleUpon
  • Reddit
  • RSS
No Comment »

Chicken Satay with Mango and Ginger Sambal

Posted by Gourmet World | Labels: , , ,



Serves 4 as a starter

Ingredients

  • 350g skinned chicken breasts

  • 1 teaspoon finely chopped fresh ginger

  • 2 tablespoons light soy sauce

  • 1 teaspoon runny honey

  • 2 tablespoons sesame or sunflower oil

  • 12 bamboo skewers, soaked

  • The sambal

  • 1 stalk lemon grass, core of the stem only, finely chopped

  • 1 large, ripe mango, skinned, stoned and finely diced

  • 1 green apple, peeled and finely diced

  • 1 red chilli, de-seeded and finely chopped

  • 3/4 ribbons pickled ginger or 1 teaspoon

  • Fresh ginger cut into fine matchsticks

  • 2 tablespoons rice or white wine vinegar

Method

Flatten the chicken breasts and place on a board under a sheet of clingfilm, and beat with a rolling pin or the flat of a cleaver or heavy knife then cut into neat ribbons. Combine with the rest of the ingredients and leave to marinate in a cool place for an hour.

Preheat the grill, or, if you are using a charcoal barbecue, light it and let the flames die down before you start cooking, so that you don't scorch the meat. And if you are using wooden skewers, don't forget to soak them, otherwise they will impart an unpleasant charred flavour to your satay. Meanwhile, combine the sambal ingredients and set aside.

Thread the marinated chicken ribbons onto the soaked bamboo skewers, squashing them up a little to allow for shrinkage, which may occur during the cooking process.

Grill fiercely, turning once, till the meat is perfectly cooked through for 3/4 minutes per side should be about right. The honey caramelises most deliciously. Serve with the sambal on the side and accompany with plain cooked rice, Thai jasmine would be ideal, or rice noodles.

    • Digg
    • Del.icio.us
    • StumbleUpon
    • Reddit
    • RSS
    No Comment »

    Stir-Fry Mussels and Bean Sprouts

    Posted by Gourmet World | Labels: , , ,




    Ingredients  for 2 People
    70 gms Mussel Meat (Approx 140gms Mussels in Shells)
    3 Tablespoons Cassava Starch
    1 Tablespoon Rice Flour
    40 ml Water
    2 Eggs
    50 gms Soya Beansprouts
    3 Tablespoons Fish Sauce
    2 Tablespoons Oyster Sauce
    2 Tablespoons Chopped Spring Onions
    2 Tablespoons Chopped Coriander Leaves
    1/4 Teaspoons White Pepper
    3 Tablespoons Oil
    1 Tablespoon Chopped Garlic

    Preparation
    1. Soak the mussels in clean water for 30 minutes, to give them chance to flush through the dirt. Then de-shell and wash them, then dry them on kitchen paper. You can also use tinned mussels if you wish.
    2. Mix the flour & starch together and add the water.
    3. Put the oil into a frying pan, add the chopped garlic and fry over a high heat until the garlic begins to smell.
    4. Add the mussels, flour, fish sauce, oyster sauce, into the pan and fry it for 20 seconds.
    5. Move the mussels over to the edge of the pan, put the eggs into the pan and fry the eggs (breaking them up) for a few minutes until cooked, once thats done, turn off the heat.
    6. Add the chopped spring onion, chopped coriander leaves, beansprouts and white pepper and mix them all together. Serve warm.
    Serve With
    Dried Flaked Chillies
    Vinegar
    Sugar
    Crushed Toasted Peanuts
    Sweet Chilli Sauce

    • Digg
    • Del.icio.us
    • StumbleUpon
    • Reddit
    • RSS
    No Comment »

    Thai Mushroom Stir-Fry

    Posted by Gourmet World | Labels: , , , ,

    Ingredients   (For 2 Serving )
    100 gms Mushrooms (Oyster, Whitecap etc.)
    100 gms Spring Onion
    1 Tablespoon Light Soy Sauce
    1 Tablespoon Oyster Sauce
    1 Teaspoon Sugar
    2 Tablespoon Oil
    2 Garlic Cloves
    White Pepper
    Preparation
    1. Clean the mushrooms and chop them in half.
    2. Chop the spring onion into 4 cm lengths.
    3. Put oil in frying pan and heat.
    4. Chop the garlic and fry for a few seconds to release the fragrance.
    5. Add the mushrooms, spring onions, light soy sauce, oyster sauce, and sugar.
    6. Fry for 1 minute.
    7. When you serve add a pinch of pepper to season.
    Serve With
          Hot Fragrant Rice
          Chicken or Vegetable Bouillon

    Credits: Kitchenthai

    • Digg
    • Del.icio.us
    • StumbleUpon
    • Reddit
    • RSS
    No Comment »

    Spicy Shrimp With Green Peppers Stir-Fry

    Posted by Gourmet World | Labels: , , ,




    INGREDIENTS:
    1 bag of frozen shelled shrimps
    3 cloves of garlic, chopped finely
    1 medium onion, chopped
    1 large green pepper, sliced in thin strips
    2 tbsp of chili garlic sauce
    1/2 cup of water
    salt and pepper
    3 tbsp of vegetable oil

    Procedures:
    Heat up the oil. Sauté garlic and onion until cooked. Add the frozen shrimp. No need to thaw the shrimps. Cook for about 3 minutes or so.
    Add the chili garlic sauce, water, salt and pepper. Stir and cover. Cook for another 2 minutes. Add the green peppers in the end. Stir and cook until the green peppers are tender but still crunchy.

    Credits: Feisty Cook

    • Digg
    • Del.icio.us
    • StumbleUpon
    • Reddit
    • RSS
    No Comment »

    Stir Fry Kelp Tofu

    Posted by Gourmet World | Labels: , , , , ,



    Ingredients
    50 gms Kelp Seaweed
    50 gms Soya Beansprouts
    20 gms Sliced Red Pepper
    30 gms Tofu
    1 Tablespoon Chopped Spring Onion
    1 Teaspoon Sesame Seeds
    2 Tablespoons Sesame Oil
    1 Teaspoon Soya Bean Paste
    Preparation
    1. Slice the kelp and cut the tofu into cubes.
    2. Put the pan on a medium heat and toast the sesame seed for 30 seconds.
    3. Add the sesame seed oil into the pan, add all the other ingredients, stir fry for 1 minute then serve.

    • Digg
    • Del.icio.us
    • StumbleUpon
    • Reddit
    • RSS
    No Comment »

    Tokwa't Baboy (Tofu and Pork)

    Posted by Gourmet World | Labels: , ,



    Ingredients
    1/2 kilo pork (cut into chunk cubes)
    6 pieces tokwa or beancurd
    2 heads garlic , minced
    1/4 teaspoon salt (for pork)
    1 cup cane vinegar
    1 cup soy sauce
    1 teaspoon salt (for sauce)
    1 teaspoon brown sugar
    3 small onions , diced
    2 small pieces chili pepper
    Sliced onion rings from 1 onion
    Directions
    1. Fry the beancurd or tokwa until golden brown and crisp. Remove from pan and pat dry off on a kitchen towel. Cut the fried tokwa into 1/2 inch cubes. Set aside.
    2. Boil pork in water with 1/2 tsp salt until tender. Cut the cooked pork into 1/2-inch cubes. Set aside.
    3. Mix vinegar, soy sauce, 1 tsp salt, sugar, chili pepper (red sili), black pepper, diced onions and garlic in a bowl.
    4. Combine fried tokwa and pork pieces together in a shallow bowl. Pour sauce made in step 3 onto the bowl. Garnish with fresh onion rings.

    • Digg
    • Del.icio.us
    • StumbleUpon
    • Reddit
    • RSS
    No Comment »

    Kinilaw na Kambing( Goat in Vinegrette)

    Posted by Gourmet World | Labels: , ,





    Ingredients:


    1 kilo goat meat with skin intact
    1 thumb size ginger crushed
    2-3 pcs. bay leaf
    1/2 tsp. crushed peppercorns
    2 thumb size ginger, finely chopped
    3 medium size onion, sliced thinly
    1/2 cup vinegar
    3 pcs. siling labuyo, chopped
    1/2 cup mayonnaise, optional
    salt and pepper


    Procedure:


    1. Separate goat meat and skin, cut into grilling pieces. In a big casserole boil goat meat and skin, crushed peppercorns, bay leaf, crushed ginger and salt for 10 to 20 minutes for the goat meat and 45 to 60 minutes or until chewy tender for the goat skin.


    2. When done remove from casserole and drain in a colander until dry or wipe with paper towels. Grill goat meat and skin until brown and crispy, let cool cut into long small slices.


    3. Put the goat meat and skin in a big bowl, add all the other ingredients and toss mix. Season with salt and pepper.


    4. Chill in refrigerator until ready to serve.


    Courtesy: cookthisrecipe.blogspot.com



    • Digg
    • Del.icio.us
    • StumbleUpon
    • Reddit
    • RSS
    No Comment »

    Creamy Potato Chowder

    Posted by Gourmet World | Labels: , , ,



    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Ingredients:
    2 oz. salt pork (or 2 strips bacon)
    ½ large onion, chopped
    2½ Tbsp all-purpose flour
    1 qt chicken stock
    ¼ cup white wine
    1 lb. red potatoes, scrubbed and cut into approx. ½-inch cubes
    ¾ cup half and half
    Kosher salt and ground white pepper, to taste
    1 Tbsp chopped parsley
    Preparation:
    1.       Cut the salt pork or bacon into about ¼-inch cubes. If using bacon, this may be easier if you let the bacon sit in the freezer for a few minutes before dicing it.

    2.       Add the pork or bacon to a heavy-bottomed saucepot or soup pot, and heat it slowly over a low heat, stirring more or less constantly, for 3-4 minutes or until the fat is liquefied. Be careful not to let the fat burn. Lower the heat if it starts to smoke.

    3.       Add the chopped onion and cook it over a medium heat until it's translucent but not brown, another 4 minutes or so.

    4.       Add the flour and stir with a wooden spoon while it's absorbed into the bacon fat, making a roux. Cook the roux for another 3-4 minutes, but like the onions, don't let it brown.
    5.   
    S         Slowly whisk in the stock, making sure the roux is fully incorporated into the liquid. Keep stirring while the mixture comes to a boil, and then add the wine.

    6.       Add the potatoes and simmer 15 minutes or so, or until you can easily pierce the potatoes with a knife. You should see an occasional slow, gentle steam bubble, but not the rapid bubbling of a full boil.

    7.       While you're waiting for the potatoes to cook, heat the half and half in a small saucepan. You want it hot (but not boiling) so that when you add it to the soup in the next step, it won't cool down the chowder.

    8.       Add the hot half and half and bring the chowder back to a simmer for just a moment.

    9.       Season to taste with Kosher salt and white pepper, garnish with chopped parsley and serve right away.

    10.   Serves 6 as an appetizer, or 4 as a main course.

    • Digg
    • Del.icio.us
    • StumbleUpon
    • Reddit
    • RSS
    No Comment »

    Pork Sisig

    Posted by Gourmet World | Labels: ,



    Ingredients

    1-1/2 lbs pork cheeks (or 2 lbs deboned pork hocks)
    1/2 lb beef or pork tongue
    1/2 lb beef or pork heart
    1/2 lb liver (pork, beef or chicken)
    2 cups water (for boiling)
    1 cup pineapple juice (for boiling)
    1 tsp whole black peppers (for boiling)

    Marinade seasonings

    1 cup chopped onions
    3-4 finger hot peppers (siling labuyo) (seeded and chopped)
    1/4 cup vinegar
    1/4 cup calamansi juice (lemon juice)
    1/4 cup pineapple juice
    1 tbsp minced fresh ginger
    1 clove garlic, minced
    1 tsp whole black pepper (crushed)
    1 pc bay leaf (crushed)
    Salt to taste

    Procedures:

    Combine pork cheeks (or deboned pork hocks), heart, and tongue in pineapple juice, salt, water and crushed whole black pepper and bring to a boil; simmer for about 1 hour or until tender. Drain and cool to room temperature. Slice pork cheeks/hocks, liver, heart and tongue, into 2″X3″ X 1/4″ thick pieces. Place in bamboo skewers and grill over charcoal briquettes until pork rind is crisp and browned. Chop the grilled pork cheeks/hocks, liver, heart, and tongue into 1/4 inch sized cubes.

    Mix the chopped meat with the marinade seasoning mix of garlic, ginger, onions, vinegar, calamansi juice, hot peppers (siling labuyo), bay leaf, salt and pepper; Keep the marinated mixture in the refrigerator for 2-3 hours before serving.

    • Digg
    • Del.icio.us
    • StumbleUpon
    • Reddit
    • RSS
    No Comment »
    Mag-subscribe sa: Mga Post (Atom)
    Pinapagana ng Blogger.