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Eyeball - Aristocrat



V, Nathan, Dr.Henry, Wyatt, Nancy, Anthony, Sheila

posted by wyatt @ 7:51 PM, , links to this post

NE boiled dinner

NE boiled dinner is very simple and
straightforward. Gather up your favorite root veggies and cut them
up into fairly large chunks and dump these into the cooker. Add
cabbage wedges and onion quarters or whole small onions. Top this
whole thing off with a 3-lb (approx) corned beef brisket. Season
with salt & pepper to taste. Pour about 1 cup of broth over the
whole thing and cook for 11 - 12 hours.

For root veggies, I use parsnips, turnips, rutabagas, potatoes,
carrots. Any combination is acceptable - it's all about personal
preferences.

Corned Beef & Cabbage is basically done the same way with the
exception of the root veggies. I use cabbage, green beans, and
onions with my Corned Beef & Cabbage.
_______________________

Shared by Chi

posted by wyatt @ 10:14 AM, , links to this post

Humba

Ingredients:
1 kilo pork belly (sliced according to your desire)
1/2 cup soy sauce
1 cup cup water
4 tbsps sugar
garlic
basil leaves
peppercorn
Shitake mushroom (optional)

Saute pork in oil and garlic. Add soy sauce, sugar, basil leaves and
peppercorn. Add water and boil till meat is tender.

Yup, that simple. But will surely make you find your way to your man's
heart. Happy cooking.

Henrio
_________________________

Shared by Dr. Henry Lim Yu

posted by wyatt @ 10:10 AM, , links to this post

Glazed Ham

Hi Doc, hi everyone who is still squirreling some ham leftover from
Christmas...(I'm one of them!)
the crudest way to treat ham is the "banana-cue way:" heat oil, spinkle some
sugar till caramelized. Drain off the oil and add in the slices and coat them
with the burnt sugar. Happy calories to you all!

nancy


This may sound trivial but let me just share with you a lesson I learned
from our helper the other day regarding glazed ham. All these years, I've
always done it by frying the slices of ham in oil before I add sugar. What
our helper did was to roll the slices of ham on a plateful of brown sugar
then fry it in oil. I tell you, it does make a difference in taste. No
wonder her version tastes better than mine. Try it.

Henrio


Hi everyone!This is exactly what do with my left over hamon. I roll a bit of brown sugarand fry it great for breakie. I made some lentle soup with the other leftovers aswell. First time I made ham this year. i let it simmer in applejuice and a bottle of beer for 2 hours and glaze it with brown sugar, dijonmustard and a little vinegar, something I got from marketman and baked itfor about 25 mins. all my friends liked it.

Anthony

posted by wyatt @ 2:17 PM, , links to this post

YEMA recipe

It is like those big balls of yema
that you can find in the big bakeshops.

4 can condensed milk
3 c eggyolks, slightly beaten
dayap rind

Mix together everything. Cook over low fire, stirring constantly until
thick. Cool. Form into balls. Roll in sugar. Place in small paper muffin
cups.

(Maricel Madrid's recipe - Shared by V)

posted by wyatt @ 5:16 PM, , links to this post

Soccarat

Soccarat - the crunchy crust that forms on the bottom of
the pot

posted by wyatt @ 7:45 PM, , links to this post

Pancit Molo

When You make pancit molo

A. Make the Wanton
B. Make the Soup

A. Wanton
1/2 kilo Fresh pork (10% fat or less) - removed skin (set aside), ground the
pork
Garlic - (I think I would use 1 or two bulbs depending if it's native or taiwan
variety)
Salt and pepper to taste
Molo wrappers ( if you have time its best to make your own pasta)

Combine ground pork, garlic, salt and pepper to taste. Put some filling on one
corner of a molo wrapper. Roll up to enclose. Get
the two ends and pinch together to seal. A little
water will do the trick. Do this for all the filling
and wrappers. Cut the excess molo wrapper.

There's actually a specific way to wrap these. The ilonggo people would call
"belo sang madre" . If I'll be able to cook this i'll post it in the blog.

Variation - (some people would add (or subtract) different vegetable and
flavors)
eg. singkamas, carrot, onion, shrimps parsley. I suggest when you do cook
(fry) a little of the mixture and taste and correct your seasonings, One of my
lola before would add a little salted black beans to taste.

B. Soup:

2 tablespoons oil
garlic, chopped
Onions, chopped
Pork Skin - cooked and sliced thinly
1 chicken breast, cooked and flaked
½ cup shelled shrimps (or dried)
Chicken gizzard and liver, chopped (optional)
(chicken shrimp ham) broth
salt and pepper to taste
chopped spring onions
fried garlic

Heat oil then sauté garlic and onions. Add chicken,
sliced pork skin, shrimps. Cook for a few minutes then add the broth.
Bring to a boil then drop in the stuffed molo
wrappers. add the excess wrappers. Add the chopped chicken gizzard and liver.
Season to taste. Cover and let boil. Serve hot
topped with lots of spring onions and fried garlic.

Variations : You can add milk to make the soup creamier.

_________________________
Comments From Egroup

Just by reading it, I
know masarap ito. But using fresh shrimp would definitely be better than
using dried shrimp (hebe) as filling of the wonton, right? I remember
telling the manager of a fastfood joint here in Cebu one time. I told him
"Please don't change the quality of your wonton noodle soup. Use fresh
shrimp, not hebe". You see, just one taste and you'll know they've
substituted the fresh shrimp with hebe. But I applauded them for coming up
with a better kind of noodles (thinner and minus that amoniacal smell
typical of the market noodles).

- Dr. Henry

Hi Wyatt. The recipe I use from the Monterey cookbook (written by Michaela
Fenix) called for sprinkling fried garlic chives and using a combination of
pork, shrimp, and chicken broths, as you indicated. Guys, don't skimp on the
broths. You will surprise yourself with the deep complex flavor.

- Nathan Lim

Hi Wyatt, Hi henry...In molo, I sually add chorizo de bilbao. And also let the oils of it boil with the chicken bones broth. TIP: When doing this broth do not cover the pot at all, anytime! You will get a clear perfect broth all the time. I learned this from Chef Paeng.

- Nancy

posted by wyatt @ 6:14 PM, , links to this post

Igado

this is my mother in-laws recipe. although we did not see eye to eye, way back, she taught me this because i married her favorite son. and maybe, she thought i will not be able to cook it the way she did it. i love challenges guys so i was able to concoct the famous igado less the saltness (ilocanos are famous for their salty dishes) and the makunat na liver. my kids (my devoted tasters) love it!

here goes...

materials needed:

1 kg pork pigue sliced and marinated at least 1 hour before
cooking with 1/4 cup dark soy sauce, 1 pinch
ground pepper, 2 tsp worcetershire sauce
1/4 kg pig's liver sliced (same as pork)
1 pc pig's heart sliced
2 cans cooked peas drained
2 pcs bell pepper sliced
6-8 pcs bay leaf
1/2 cup dark soy sauce
1 pc onion chopped
6 cloves garlic minced
ground pepper

procedures:

saute onion till transparent and add garlic saute till fragrant. stir
in pork and pig's heart till brown and add 1 can peas, bay leaf,
ground peper and soy sauce. let simmer and stir once in a while till
pork/heart is tender. add the remaining peas, bell pepper and liver
and let simmer till bell peper is wilted. serve with rice.

you can add more dark soy sauce for a darker igado. i even tried
adding 1 tsp vinegar in the marinade for pork.
_____________

cindy

posted by wyatt @ 4:12 PM, , links to this post

Adobo Tip

if you marinate overnight, don't add the garlic yet. The oils of the garlic will be overpowered by the acid and will lose it's pungency. Put the garlic after the overnight marination, then add the garlic into the mix , mash it in 30 minutes before you start to cook.

______________
Shared by Nancy

posted by wyatt @ 9:37 AM, , links to this post

GOLDEN BUTTER CAKE

Ingredients:

1 box Duncan Hines Golden Butter cake mix
2/3 cup orange juice
3 eggs
1/4 tsp. vanilla extract
1 can mandarin oranges (drained)

Procedure:

Mix the 1st 4 ingridients. Pour on a lightly floured baking pan. Stir in the drained mandarin . Bake on a 350 degrees preheated oven for 25-30 minutes or until cake is done. Take
out from oven and let it cool completely. Topped with Pineapple-Vanilla
Icing.

PINEAPPLE VANILLA ICING:
Ingridients:
1 can crushed pineapple
1 3 oz. box vanilla pudding
1/4 tsp. vanilla extract
1 medium size bucket of Cool Whip Cream

Procedure:
Mix well the first three ingridients. Fold in Cool Whip Cream and mix
some more. Spread on top of the Golden Butter Cake. Serve cold.

I hope you will like it.
Ling
_________________
Mrs. Lagrimas de Guzman Brooks

posted by wyatt @ 5:04 PM, , links to this post

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