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Paksiw na Bangus

Posted by Gourmet World | Labels: , ,


Ingredients:
1 big bangus cleaned but not scaled cut in about 4 to five slices
2 siling haba (finger chilies)
3 cloves of garlic pounded
a small piece of ginger washed, pounded
1 ampalaya sliced
1 eggplant sliced
half a cup of vinegar
1 teaspoon of salt
some water about (half a glass of small water)
Procedure:
Wash and clean your bangus. Remove the gills but do not the scales. Rub them with salt and wash with running water. In a casserole place the sliced bangus, pounded garlic and ginger, some salt and water. Cover and let it simmer for about ten minutes. Add the vegetables and vinegar and continue simmering for another five minutes. Before cutting the fire add the siling haba.

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Ginisang Sitaw at kalabasa (Sauted String Beans and Squash)

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You will need:

2 tbsp cooking oil
4 cloves garlic, minced
1 medium-sized onion, chopped
1 medium-sized tomato, chopped
1/4 kilo medium-sized fresh shrimp
1/2 kilo squash (kalabasa), peeled and cubed
250 grams string beans (sitaw), cut into 2-inch strips
1 cup water
2 tbsp fish sauce (patis)
 rock salt, pepper, and MSG (vetsin) to taste

How to prepare:

Remove the head and shell of the shrimps. Do not throw away the heads and shells. Set the shrimp meat aside.
In a skillet over medium heat, sauté garlic, onion, and tomato. Add the shrimp. Cook until red.
Add the vegetables. Stir fry for about 10 minutes.
Add water. Cover. Simmer for about 15 minutes while stirring occasionally.
While waiting, pound the shrimp heads and shells using mortar and pestle. Place in a strainer in order to extract the juice. Add some water to the shells just enough to get more extract out of it.
Add the shrimp extract to the vegetables. Season with fish sauce, salt, pepper, and MSG.
Cook for a few more minutes or until the vegetables are ready.

Credits:
Luto ni Lola
Filipino Foods

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Halayang Ube( Purple Yam Jam)

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Halayang Ube Ingredients:

• 1 kilo ube yam root
• 1/2 cup butter or margarine
• 1 can (14 ounces) evaporated milk
• 1/2 teaspoon of vanilla (optional)
• 2 cans (12 ounces) condensed milk

Halayang Ube Cooking Instructions:
1. Estimated preparation and cooking time: 2 hours
2. Boil the unpeeled ube yam in water and simmer for 30 minutes on a pot. Drain and let cool.
3. Peel and thinly grate the ube yam.
4. Heat a big wok in medium heat.
5. Melt butter or margarine, add the condensed milk and vanilla flavoring. Mix well.
6. Add the 1 kilo grated ube yam. Adjust the heat to low
7. Keep on mixing the ingredients for about 30 minutes or until sticky and a bit dry (but still moist).
8. Add the evaporated milk and continue to mix for another 15 minutes.
9. Let cool and place on a large platter.
10. Refrigerate before serving the halayang ube.

Credits:
Filipino Recipes
Filipino Foods

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Filipino Chop Suey

Posted by Gourmet World | Labels: , , , ,


Ingredients: 
1/2 lb Chicken liver and gizzard
1 cup boiled quail eggs
1 broccoli, cut into pieces
1 cup carrots, cut into strips
1 cup red bell pepper, sliced
1 1/2 cup snow peas
1cup small corn
1 cup onion, diced
1 tsp. garlic
1 1/4 cup water
Shrimp juice (derived by crushing the head of the shrimp) or use shrimp bouillon
2 tsp. cornstarch
salt and pepper to taste

Cooking Procedure:

Saute the garlic and onion
Add the chicken liver and let cook for 3 minutes more
Pour in the shrimp juice and 1 cup of water and bring to a boil. Cover the pot and simmer for 5 minutes.
Add the shrimp then sprinkle some salt and pepper.
Add the oyster sauce and simmer for 2 minutes.
Put-in the broccoli and small corn then mix well
Add the carrots, snow peas, and bell pepper. Cover the pot and simmer for 5 minutes or until vegetables are cooked
Dilute the cornstarch in 1/4 cup of water then pour mixture in the pot. Mix well.
Serve hot. Share and Enjoy!

Credits:
Panlasang Pinoy

Photo: Mark Idol Gonzales Marcelo






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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

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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


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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

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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.

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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.

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    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

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