Filipino Food Lovers Blog

Eyeball - Aristocrat

2007-03-03T19:51:00.000+08:00

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

NE boiled dinner

2007-01-28T10:14:00.000+08:00

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

Humba

2007-01-27T10:10:00.000+08:00

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

Glazed Ham

2007-01-16T14:17:00.000+08:00

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

YEMA recipe

2006-12-20T17:16:00.000+08:00

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)

Soccarat

2006-12-14T19:45:00.000+08:00

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

Pancit Molo

2006-12-14T18:14:00.000+08:00

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

Igado

2006-12-04T16:12:00.000+08:00

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

Adobo Tip

2006-12-04T09:37:00.000+08:00

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

GOLDEN BUTTER CAKE

2006-12-03T17:04:00.000+08:00

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

LIME SALAD

2006-12-02T17:36:00.000+08:00

Ingredients:

1 6 oz box of lime flavored Jello
1/2 cup water
1 can crushed pineapple
1 cup marshmallow bits (optional)
1 small container of cottage cheese
1/2 cup chopped pecan nuts
1 small bucket of whip cream

Procedure:
Bring the Jello, water, and crushed pineapple to a boil for three
minutes. Set aside in a cooler until almost jelled.
Fold the rest of the ingridients in whipped cream. Add to Jello/crushed
pineapple and mixed them well . Pour in a mold and let cool in the
refrigirator till hard enough to serve.

Note: This salad is what we have on Thanksgiving, Christmas, and New Year.
Ling
__________________________
Mrs. Lagrimas de Guzman Brooks

Sugar-Free Carrot Cake

2006-12-02T17:10:00.000+08:00

2 C. flour
2 tsp. cinnamon
2 tsp. baking soda
1/4 tsp. salt
1 tsp. baking powder

Carrot Mixture:
2 C. grated carrots
1 C. crushed pineapple, drained
1/2 C. crushed nuts
1/2 C. sesame seeds
1-1 1/2 C. coconut

Egg Mixture:
3 eggs
1/2 C. oil
1/2 can frozen juice concentrate

Procedure:
Add the carrot mixture to the egg mixture, then add the flour
mixture. Bake at 350 degrees for 1-1 1/4 hours in an angel food,
spring form or Bundt cake pan. Remove from pan and cool on rack.

____________________

Shared by Cindy

Carrot Cake

2006-12-01T18:10:00.000+08:00

Ingridients
2 cups sifted flour
2 tsps. baking soda

1 3/4 cups sugar
1 cup chopped nuts (optional)
2 tsps. cinnamon
1 1/4 cups butter
4 eggs
1 tsp. salt
raisins (optional)
3 cups grated carrots

Procedure:
Combine flour, baking soda, sugar, cinnamon, butter, and salt. Add eggs,
one at a time, beating well after each addition. Add carrots, then the nuts
and raisins. Bake in a preheated 350 degrees oven for 35 - 40 minutes or until
it's done. Cool for 10 and frost.

Frosting Ingridients:
1/4 cup melted butter
2 tsps. vanilla
6 ounces cream cheese
1 cup flaked coconuts
powdered sugar

Procedure:
Beat butter and cream cheese. Add sugar. Blend in coconut flakes and
spread over the carrot cake.

NOTE: You can also use zuccini (aside from carrots) to make the cake.
_______________________________

Mrs. Lagrimas de Guzman Brooks

Duman Festival

2006-11-25T09:36:00.000+08:00

(click the poster for more details)

Fifth Duman Festival
on Saturday, 2 December 2006
Sta. Rita Parish Church grounds

Bulacan Food Trip

2006-11-24T10:03:00.000+08:00

After several months of planning, correspondence, emails, phone calls. We finally pushed through with the long overdue bulacan food trip. We scheduled this trip last September but a few days before our trip was the Typhoon Milenyo.

It all started when Market man, wrote about minatamis na santol in his blog. It lead our e-group to discuss (and drool) about the process of doing this treat. And it lead to us to discuss the other minatamis, food spots in Bulacan. This day we were set to explore and taste what we been talking about ginataan na pinipig. It's a treat that is prepared during the fiesta in Plaridel.

Our Meeting place was Mcdonalds Greenhills. We only had drinks to prepare ourselves to an eat all day experience. Ready for the adventure is Nancy Lumen Reyes (editor of Cook Magazine), Nathan Lim, Paing Lim Soon (of North Park group of restaurants). Also guiding us Rolly Sacdalan and wife Mia.

Our First stop is the Garcia-Sacdalan home, makers of the famed sacdalan longganisa

They prepared us a very nice breakfast. Assorted kakanin, puto, dinuguan, lumpia, etc. Goto was really loaded with meat. The Bocchi was from the neighbors.

How to make the famous longganisa
Tita Mely showed us how.

One of the challenging things to learn was to tie the loose ends
This is video. Tita Mely is teaching Ms Nancy

Next Stop: Plaridel Public Market

Pig Intestines cleaned, eventually these are used as casing of longanisa.

Typical plaridel longganisa.

3rd stop: Lunch at the Castillo residence

This is the panoramic view of our Lunch. Everything was special.

Fresh Lumpia was made by Umpay

Sinampalukang manok. You can click to see the bigger picture. Rice grains are usually added to chicken blood during slaughter. These are included in the dish.
We also had kare kare and lechon kawali.

Fruit Salad - made with fruit coctail and apple crunchy apples. To make the sauce. Tita Nora uses egg yolks and a can of evaporated milk. Thickened in a double boiler and condensed milk is added. Creamy yet not so sweet.

Minatamis na Kamatis

To make the minatamis na kamatis. Choose the green unripe tomatoes. Blanch in hot water to remove skin. Make a hole and remove the seeds, soak half day in water with "apog". Wash and cook in sugar solution.

Minatamis na Kamias

Tita Nora Demonstrated how minatamis na kamias is prepared.

You need need to prick the kamias sevral times with a fork

Squeeze out the juice from the fruit. This will be soaked in calcium carbonate solution for half day; cooked in sugar solution.

Ginataaang Pinipig -

This how it would look like without the coconut milk

Freshly Squeeze Coconut milk from 6 nuts (unadulterated)
Newly harvested Pinipig (from Nueva Ecija)
Cubed cooked gabi
Wedges of Chico fruit
Fresh buko Strings
Sugar

Soak pinipig in freshly squeeze unadulterated coconut milk.
Add cubed cooked gabi, Wedges of Chico fruit, buco strings
sugar (to taste). Chill with Ice. Serve within 2 hours.

More Pictures

Nathan Lim on Lanai (painting of Joseph Castillo - Background)

Tita Nora de la Pena (Nora Daza of BUlacan)

Cousins pose for Cook Magazine

Last Stop - Side Trip in Sta. Maria

Pasalubong expedition (Sta. Maria) – Sampled Chicharon in Dolores (after Shell gas station on the right side. We went further inside to check the salted eggs and balut factory. We were back in Manila by 5 pm.

Pictures and Videos from Our food trip in Bulacan

2006-11-24T09:21:00.000+08:00

Ingredients of Ginataan na Pinipig

Nancy in V's Kitchen

We were tasting everything in the kitchen

Rice Cooker Paella

2006-11-21T16:08:00.000+08:00

250 grams chicken drumsticks or thighs, cut in 1-inch sections
100 grams Spanish chorizo, sliced into ¼-inch thick discs
2 tsp salt
freshly ground black pepper
2 tsp paprika
olive oil
1 head garlic, minced fine
1 medium white onion, minced fine
1 can diced tomatoes (14oz), drained
1 large sweet red pepper (or 2 small ones), roasted, peeled, and seeded
1/4 tsp saffron
2-1/2 cups uncooked rice
water or chicken stock
2-3 tbsp extra virgin olive oil
250 grams shellfish or seafood of your choice
1/3 cup frozen green peas
2 hard-boiled eggs, cut into sixths

Chop drumsticks into 1-inch sections and pat dry; rub with 1 tsp salt, a
heavy dusting of pepper, and 1 tsp paprika and let sit for 15 minutes. Heat
skillet over medium flame; add oil, brown chicken pieces all over, then set
chicken aside. In the same skillet, fry chorizo until fat is rendered;
remove and set aside with browned chicken. Still in the same skillet, sauté
garlic and onions until soft and fragrant, then add drained diced tomatoes
and roasted sweet red pepper. Scrape skillet bottom with wooden spoon to
free the flavorful fond that has formed; if necessary, add a little water to
thoroughly deglaze. This is the sofrito. Add rice, saffron, and remaining 1
tsp paprika to the sofrito until rice is coated with the oil and tinted
bright orange.

Transfer sauted rice to rice cooker, add enough water or chicken stock as
instructed in rice cooker manual for 2-1/2 cups of rice. Add chicken and
chorizo and stir to mix through. Swirl in extra-virgin olive oil, close the
lid, and press the cook button. The cook button will pop up when much of the
liquid has been boiled, leaving the rice to finish cooking in the steam. At
this point, open the rice cooker lid and quickly arrange frozen green peas
and partially cooked seafood on top of the rice. Close cover again, dish up
after 15 minutes, garnish with wedges of hard-boiled eggs and lemon, and
serve.

Notes on ingredients Using chicken drumsticks or bone-in thighs ensures
that the meat will stand up to the heat without drying, and the chicken
bones help make the cooking liquid much more flavorful; cubed chicken breast
will look and taste like chunks of cardboard. Spanish chorizo is seasoned
with garlic, pepper, and lots of good Spanish paprika; it is the paprika in
the chorizo that will give the dish much of its color and flavor. Freeze the
juice drained from the canned tomatoes and save it for making tomato-based
dishes. Hard-to-find and pricey short-grain rice such as Arborio, the
lesser-known Vialone, or even Calrose are desirable but any readily
available long-grain rice in the pantry will do for everyday eating. Like
any popular dish, there are as many versions of paella as there are cooks
who make it. There are no hard and fast rules, and ingredients change with
the passing of the seasons. Being hopelessly addicted to meat, I like mine
loaded with chorizos, ham, and chicken thighs but clams, mussels, alimasag
(Philippine blue mud crabs), shrimps, squid, and even rehydrated bacalao
(Spanish dried cod) are de rigeur. Personally, I skip the seafood
altogether. For the adventurous cook, try adding artichoke hearts, rabbit,
snails, or even bottled elvers. I have seen some cooks who add the saffron
threads to the stock rather than directly to the rice; I suppose better
color can be achieved with this, but I feel that saffron is too expensive to
be thrown out with leftover stock.

Notes on procedures Pay close attention to the sofrito, as it is this
flavorful sauté that will make or break your paella. The sofrito must be
sauted until much of the liquid from the tomatoes and the sweet pepper have
evaporated, leaving behind an intensely orange-hued oil. Swirling in
extra-virgin olive oil gives the rice a subtle peppery kick, and helps form
a coveted crunchy crust at the bottom. Given the added volume from the
chicken and chorizos, do not put more than half the capacity of the cooker
in order to allow for the rice to expand and to leave room for any seafood
that will be added later in the cooking process. Cooking times vary from one
seafood to another, so it is best to separately parboil each kind until just
done, setting these aside for inclusion in the rice cooker at the last
moment. Depending on the moisture in the rice, there may be times when the
topmost layer of rice will be undercooked; simply add about 2/3 cup water to
the rice cooker and press the cook button again. The crust will probably
burn and stick to the bottom of your rice cooker afterwards, but it is
nothing that a good soak in water and some elbow grease will not fix.

____________________

It's from an article I wrote for Cook
magazine some time ago. Good luck!

Nathan E.C. Lim

Nov 20, 2006

Pares

2006-11-09T20:41:00.000+08:00

1k beef brisket or camto cut into bite size cubes.Marinate beef in
McCormick tenderizer, freshly ground black pepper, 3 tbs knorr seasoning,
4tbs lea perrins and 3pcs calamansi juice w/o the bones er seeds, for 1hour

Place meat in heavy casserole bring to a boil w/ ingredients listed below
and simmer covered in low fire until tender for aproxm. 1 1/2 hrs
8 cups water
1 med. red onions
2tbs crushed garlic
2/3 cups soy sauce (golden swan)
1/2 cup brown sugar
3 pcs star anise
salt & pepper to taste

To thicken reduced stock used in boiling meat use
1/2 cup water
disperse 5 tbs. cornstarch &
a pinch baking soda

When tender set aside meat. Sautee another 2 tbs of garlic & 1/2 meduim red
onion in a wok or heavy frying pan then include meat.

Pour thickened roux. Serve on top of garlic fried rice garnished w/ margarine toasted garlic & chopped spring onions.

Best served next day.

Tahong V

2006-11-09T01:10:00.000+08:00

try baked mussels topped with parmesan cheese, lots of garlic, butter,
lemon juice, bouillon, and chopped basil leaves (flat parsley will do).
Not very Pinoy but whets the appetite just the same.

_______________

V Castillo
February 25, 2000

Tahong IV

2006-11-09T01:06:00.000+08:00

I usually put a lot of tahong in my paella, or I bake it, it has to be fresh
though coz that frozen new zealand mussels that we can get here in the states
is so Rubbery!
I steam/boil my mussels, in a sauteed mix of garlic (lots) and shallots
(sibuyas tagalog) and leeks (chopped finely) and lemon grass (tanglad) all
fried in olive oil or butter, which ever is available then when the shallots
and garlic is wilted I place the mussels in, then a glass of white wine.
SSSarap!
I have done mussels in black bean sauce too!
Butt wetaminit, here in new england, the cultured mussels are not so big, but
the wild cultivated gets big but gritty and sandy! I still go for the
cultured or farmed mussels.
You know what shellfish is good too? I luv the fresh scallops, steamed in the
shell or fried in ginger and scallions, still in its shell.
how about that abalone?

____________________

peter nepo
February 24 , 2000

Tahong III

2006-11-09T01:02:00.000+08:00

1) after thoroughly cleaning the mussels (follow Mary Ann's method), put in a heavy pot and add crushed ginger. Water should be only till halfway the height of the shells in the pot. You can also use seven-up instead of water and not use the ginger. When the shells are cooked (opened) be good and just eat as is.

2) or... mix together: 1 cup grated cheddar cheese, 1 tablespoon liquid seasoning, 1 Tbsp chilli sauce, 1/4 cup very finely minced garlic, 2 Tbsp. mayo (only if the paste is too thick), 1 Tbsp worcestershire sauce and some pepper. Put a mound on top of each opened shell (uncooked if you're daring, half cooked if you want. Then sprinkle about a teaspoon of crisp breadcrumbs on top. Bake at 350 degrees F for about 10 minutes or till browned.
___________

Nancy Reyes-Lumen
Feb 23, 2000

Tahong II

2006-11-09T01:01:00.000+08:00

Now for the posting, re-Mussels, the first thing we here in the house
do is to soak all the tahongs w/baking soda to keep them clean, that
way the tahongs vomit all the dirt as an extra precaution for safety &
cleanliness. Then when you see all the dirt & mess out, you can damp
water and wash it clean till ready to use. If the tahongs are slightly
open and you tap them and they clamp somewhat, they are still alive; if
after cooking or steaming, they are all tightly closed, damp them as
they are dead. Another recipe
slightly similar to the ones posted but w/a different twist is this:
Saute in olive oil, finely chopped onions, garlic, & ginger; season
w/salt, pepper & msg (if you like) Add at least 1 cut in 2 dry jalapeno
chili. Add water, but not too much, let boil in medium until the sauce
or soup has got hold of the flavor, add tahongs until they start
opening, sign that its done, then you can just add spinach leaves until
they wilt and take it off the stove so it does not get too wilted.

________________

Maryanne Smyth
February 23, 2000

Tahong I

2006-11-09T00:56:00.000+08:00

Mussels - still in shell (about a pound or so)
1 medium sized onion, sliced
1 medium sized ginger, peeled and julienned
2 cloves of garlic
1/8 lb leafy vegetable
black pepper corns
pinch of salt or to taste
cooking oil

Saute onion, garlic and ginger until onion becomes translucent in color.
Add mussels. Saute for about a minute.
Add 3 cups water or just half way through the mussels. Add the pepper corns.
Let it boil and add the leafy vegetables.
Let it simmer for about 2-3 minutes. Season with salt and serve.

_______________

Erwin Tan

February 22, 2000

Longganisa Recipe

2006-11-09T00:48:00.000+08:00

Hello longganisa lovers:

This is a discussion of how to make longganisa. I believe longganisa making is not a recipe but a procedure. So bear with me. Longganisas in the country derive their flavor and profile based on the spices and seasonings of the region. And usually, because we are an islands cuisine, we have different kinds of vinegars from palm trees and such and the flavours differ as much and as many as we have islands. Usually, the strongest vinegars are used since it is also a way of preserving the meats. The secrets of making good longganisa are: hand chopped / not food processor -passed meat. / also some pork fat, from the backside cuts.The reason being that these fats will help keep the mixture moist by "oiling it" but at the same time, it will be visible for you to take it out while eating it later. Fats from the belly will melt and add to the fat contant of the meat. There is no such thing as a good tasting all-lean longganisa. Over my dead paycheck--- I will challenge anyone to this ! Unless... of course, it is a smoked sausage.

To every kilo of hand chopped meat (on a ration of 30% fat and 70% meat), put in your dry spice mix. If you do not have your own , try mine: 1 part salt to 1 part fresh ground pepper to 1 part sugar. Then add the inherent flavorings like freshly pounded garlic, dried oregano leaves, suka. Do not soak the meat. Toss everything in like a salad, mosit, but not dripping wet or soggy and yet not dry. We do not use casings bec. it's difficult to source. So just go ahead and cook it like a longganisa, unplugged. Okay ? Comments from the floor, whether violent, violet or charming are welcome. Happy eating ! nancy
________________

Nancy Reyes-Lumen
February 6, 2000

On Cooking Egg and Tocino

2006-11-09T00:42:00.000+08:00

I make my own tocino and sometimes langonisa also, pero mahirap mag-chop ng
taba eh. but re: cooking langonisa, esp this winter when the smell lingers in
the house when cooked, i just microwave it for 5 minutes and its cooked and
just brown it in the frying pan in little oil, i also tired cooking langonisa
in turbo oven and it works fine! with tocino, i have to fry it in slow fire,
otherwise you burn the sugar!

_________

Peter Nepo

Feb 23, 2000

Choco pudding recipe

2006-11-09T00:11:00.000+08:00

Ingredients:
crust-
1 cup pecan , 1 stck butter
1 c flr
(*bake 450 degrees for 20 mins then cool)

filling:
creamcheese 1pk 8oz

1 c confec sugar mix 1/2 coolwhip

1 large vanilla pudding, 1 large choco mix
(* follow prep insructions on the package, then mix the vanilla and choco pudding together)

top w/chocochip

(*how to assemble: spread cream cheese, followed by the first half of the confectioner's sugar-coolwhip mixture, add the pudding mixture, cover with the second half of the sugar-whip mixture then top with chocochips).

* i don't know how expensive pecans are in the phils. so you might experiment with other nuts but pecans really work great.

______________
From
Isabel Salvador
Feb 02, 2000

Bulacan Food Trip

2006-11-02T16:42:00.000+08:00

The Bulacan Food Trip is set on Nov 23.
The date coincides with Barrios Pasasalamat - Plaridel. The Main Attraction
of the food trip is the "Ginataang Pinipig".

Chinese-style Hot Sauce

2006-10-30T23:04:00.000+08:00

Hi everyone. There was a thread a while back on hot sauces, and I said I would post a recipe for a Chinese-style hot sauce using a canned bean-based product, the name of which I couldn't recall. Well, I finally remembered it several days back. It's Gulong (meaning five dragons in Mandarin; used to be Narcissus) brand Pork Mince with Bean Paste. A misnomer like Pork and Beans, really, since it's more bean paste than pork. Enjoy.

nathan

2 tbsps vegetable oil
1/4 cup garlic, finely minced
1/4 cup fresh siling labuyo, washed then chopped into thin rings (see note)
1 can Narcissus or Gulong brand pork mince with bean paste
soy sauce, to taste
sugar, to taste

Note: you may want to split the hot peppers in half and scrape off the seeds and membranes to tame the heat.

Heat oil over low heat, add garlic, and cook until just slightly softened, then add chopped chili peppers. Continue cooking until both garlic and peppers are soft and fragrant. Be forewarned that the steam from the skillet can sting your eyes. Add the pork mince with bean paste and stir until well-mixed. Season to taste with soy sauce and sugar.

You can also remove the heads from dried "dilis", or just use dried shrimp fry (alamang), fry until crisp, then grind to a powder in a mortar and pestle and add to the bean paste mixture for a richer sauce. Hoisin sauce can also be used in place of the sugar, but it may throw off the seasoning because of the salt in it. An idea (that I wouldn't suggest for MSG-phobic) that just occurred to me as I wrote is to use a little chicken powder or a fraction of a chicken bouillon cube to adujust the seasoning. The sauce is pretty close to what dimsum restaurants serve and is great for stir-fries, dimsum, braised noodles, fried squid, and most anything else you would find in a Chinese cookbook.

Pumpkin Soup

2006-10-11T16:47:00.000+08:00

½ kg pumpkin
3 tbsp butter
½ l clear beef- or chicken broth
1/8 l whipped cream
salt
caraway seeds (ground)
dill
pumpkin seeds

Best choice is the lagkitan variety. Peel pumpkin, de-seed, cut into cubes, and
sauté in butter. Add broth and cook on low fire until tender.
Add salt, caraway seeds, and dill for flavour. Puree pumpkin mixtur with
whipped cream. Adjust flavor as desired. Sprinkle with roasted pumpkin seeds
(unshelled pumpkin seeds may be available in Deli shops) and some pumpkin seed
oil.

(Shared by V to Nathan - Oct. 11 Wed)

RFR: Hamburger

2006-09-29T13:50:00.000+08:00

My kids love hamburgers so I am posting a RFR (Request For Recipe) for the easiest (in terms of preparation and looking for ingredients) hamburger recipe.

Welcome

2006-09-20T06:57:00.000+08:00

The Filipino Food Lovers group is now expanding from a high-traffic mailing list to mailing list and blogging. This site will host some of the stories, recipes or what-not that each FFL member wants to share to the rest of the world. To this, I'd like to welcome you to our blog.

Carbonara

2006-09-14T07:41:00.000+08:00

I'm not really crazy about Carbonara. But my eldest daughter loves it, thus
I took time to learn how to dish out this stuff. Here's how I do it - my
version of Carbonara:

250 gm Del Monte Spaghetti
250 gm Nestle all-purpose cream
1/4 cup chopped Purefood ham
1/4 cup chopped button mushrooms
1/4 cup Anchor butter
1/4 cup all-purpose flour
1 tbsp minced garlic
1 pc Knorr chicken bouillon, dissolved in 1 cup water
Dash of Parmesan Cheese
Salt and pepper to taste

Cook pasta al dente. Set aside.
Melt butter and saute garlic.
Add flour and stir to form a paste.
Add chicken bouillon mixture and whisk to prevent lump formation.
Cook until mixture thickens.
Add all-purpose cream.
Simmer for about 5 minutes.
Add chopped ham and mushrooms.
Season with salt and pepper.
Pour sauce over spaghetti.
Sprinkle Parmesan cheese.

Henry of Cebu

Pasta Carbonara

2006-09-13T18:28:00.000+08:00

1/4 lb. Parma Ham
1/4 pound butter
1 cup Half & Half
2 tablespoons wine vinegar
16 ounces fettuccine or linguine
2 large eggs, scrambled
1/2 cup fresh grated Parmesan

Cut the ham in fine slices and cook in butter until clear. Heat Half &
Half in a small saucepan, and add the ham and butter, add the vinegar; this
will make the Half & Half turn to cheese. Turn the heat down to simmer until
the sauce cooks to a smooth consistancy.

Boil the pasta al dente. Drain and return to pan. Immediately throw in the
eggs, the ham sauce and cheese. Toss and serve. Add salt and pepper to
taste.

Edward Evans

Leche Plan

2006-09-04T12:03:00.000+08:00

On leche flan, my mom's recipe requires egg yolks only (preferably duck's).
Don't remember what she did with the whites (I make use of the whites by beating
two egg yolks with them to create an omelette). Her recipe would be like this:
10 egg yolks, 1 cup sugar, 1 can condensed milk, 1 can evap milk, dayap (lime)
juice extracted from rind. This proportion would make 3 llaneras of the flan.

She would dissolve sugar with the evap milk, then add into the mixture the
beaten egg yolks, condensed milk, and a teaspoon lime juice (or tsp. finely
scraped lime rind). She would then pour the mixture into the llaneras coated
with hardened thick syrup from two tbsp sugar. To prepare this she would put
sugar in the llaneras with some water (about two Ts or just enough to liquefy
the sugar) and put them over stove flame (to be correct, over hot "uling" on a
clay stove)until sugar reaches syrup consistency. She would stir llanera for
even coating. Best served when chilled and with macapuno balls/strings on the
side. This is my idea of a perfect leche flan: fragrant, sticky and real sweet.
I would say yikes and yet cannot resist it!

____________________________
V. Castillo
Sept 4 2006

Macaroni And Cheese Carbonara

2002-01-11T09:48:00.000+08:00

3 1/4 cups large elbow macaroni (about 11 ounces)
12 bacon slices, chopped
3 cups fresh coarse bread crumbs made from French bread (about 4
ounces --
approximately half of an 8-ounce loaf)
1 cup (packed) finely grated Parmesan cheese (about 4 ounces)
1/2 cup chopped fresh Italian parsley
2 garlic cloves, minced
3 tablespoons all-purpose flour
6 cups whole milk
6 large egg yolks
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
3 1/2 cups (packed) grated Fontina cheese (about 14 ounces)
1 1/4 cups frozen peas

Preheat oven to 350 degrees. Butter a 13-by-9-by-2-inch baking dish.
Cook
macaroni in a large pot of boiling salted water until just tender but
still
firm to bite. Drain. Rinse and drain again; set aside.

Cook bacon in large pot, until crisp. Transfer bacon and 1/4 cup pan
drippings to large bowl. Add bread crumbs, 1/4 cup of the Parmesan
cheese
and 1/4 cup of the parsley to bacon; toss to coat.

Add minced garlic to remaining pan drippings in pot and saute over
medium
heat until fragrant, about 30 seconds. Add flour and whisk 3 minutes.
Gradually whisk in whole milk, then egg yolks, salt and pepper. Cook
until
mixture thickens, whisking constantly, about 12 minutes. Add 2 cups
Fontina
cheese and remaining 3/4 cup Parmesan cheese; whisk until cheeses
melt.
Remove from heat. Mix in peas, macaroni and remaining parsley. Stir in
remaining Fontina. Transfer mixture to prepared dish. Sprinkle bread
crumb
mixture over macaroni mixture. Bake just until topping is golden,
about 15
minutes. Let stand 15 minutes before serving. Makes 10 servings.

Note: Can be prepared 6 hours ahead. Cover macaroni and bread crumb
mixtures
separately and refrigerate. Before continuing, bake refrigerated
macaroni
mixture, covered, at 350 degrees until just heated through, about 30
minutes.

Shared by Lori Baltazar

Eye Ball Pictures (2001)

2001-09-20T13:41:00.000+08:00

Chico with Gata

2000-12-09T18:48:00.000+08:00

Hello Beth,

Yes, my all time favorite. Now I can say that because I miss it somehow,
while I used to hate it when I was a kid. There was so much kasi every time
we would have them.

Anyway, as I remember, my mom would soften a kg of pinipig by soaking them
in as much coconut milk she could have. You see the pinipig tend to absorb
the milk. Then she would add white sugar (I think half a kg, depends on how
sweet you like it, but it is supposed to be sweet), she would skin the
chicos and cut them into cubes. She also would add skinned (of course after
cooking) gabi, cut them into cubes as well, and young coconut (stringed).
She would then let the ginatan stand for one hour for the pinipig to get
tender. Meanwhile you may roast two cups of pinipig and sprinkle on top of
your ginatan before you serve. Top it as well with a few drops of kakang
gata. Why the term kakang gata when there's no kuyang gata?

If you would have leftover ginataan you may cook them on low fire and keep
on stirring hanggang lumapot. I like it better when cooked but of course my
mom would cook her ginataan to prevent the leftover from getting sour at the
end of the day. Patikim pala.
Cheers. V.

____________________
V sharing to HIlda

Calabasa in coconut milk

2000-08-03T21:28:00.000+08:00

Here's my calabasa recipe. Can't wait till my calabasa in the garden are
firm to ripeness. I have the blue variety which has a sticky consistency
when cooked. When buying calabasas always ask for the lagkitan variety. To
find out whether it's lagkitan, punture skin and feel with your fingers if
sap is sticky.

½ kg calabasa (the lagkitan variety)
½ kg shelled prawns
1 tall can coconut milk
5 garlic cloves (more if you like garlic)
1 medium size red onion (finely chopped)
2 tbsps bagoong
3 stalks lemon grass (cut diagonally, about 1" each)
3 pcs lime leaves
1 small piece galangal (or ginger), finely chopped
fish sauce
2 tbsps coriander leaves
2 tbsps red curry*
1 pc vegetable cube (boulion)

Cut calabasa into small cubes (about 2" x 2", that's how I like them, not
big chunks), remove skin. It's easier to remove the skin when they're cut
into cubes. Rinse and set aside. Set fire at 250C and heat up 3 tbsp. corn
or vegetable oil, then stir fry garlic and galangal till brown. Add finely
chopped onions and stir fry together with garlic till they're transparent.
Add red curry paste (here you may add another tbsp of oil, stir fry again.
It's a never ending stir-frying procedure!), then the bagoong. Add the
calabasa chunks, pour coconut milk, lemon grass and lime leaves, cover.
Reduce heat to 150C and let simmer till calabasa is tender. Be sure to stir
occasionally as to prevent calabasa from sticking on pot. Add prawns and
simmer some more. Salt to taste or add fish sauce. You may also add
vegetable soup cube for added flavor. Sprinkle roughly chopped coriander
leaves. Serve hot with steamed rice.

(You can prepare your own curry paste if Thai curry is not available. In a
food processor, put together finely chopped stalks of lemon grass (about 3
stalks), 2 tbsp. coriander roots (be sure to wash them clean first), 1 pc.
galangal (chopped), 3 or 4 pcs hot red chilis, 1 red onion, 2 tbsps. cooking
oil), and process to paste consistency.)

Guten Appetit!

I hope I made this simple to follow (I mean the way I wrote the
procecedure). Don't want to discourage you! Good luck!

______________________
V. Castillo
Aug 3, 2000

Tongue Blistering Beef Kaldereta

2000-08-02T21:31:00.000+08:00

Kaldereta is Spanish in origin brought about by the Conquistadores from
galleons that docked at Manila Bay. You could almost picture the colonizers
descending from their magnificnet ships in their shiny armor, feathered
head gear waving in the breeze, colorful tights like sapin-sapin and a
local indio screaming 'wanna buy watch.' Don Quixote was not on board. He
was left to conquer the windmills.

The word Kaldereta means 'caldero' in Spanish -- cooking pot.

If my history serves me right, tourists were not welcome in Cebu during
Lapu lapu's reign. I wonder if it would have been different if they brought
along MARIMAR or had they introduced ROSALINDA with James Earl Jones and
Joe Pesci dubbing the voices!

INGREDIENTS Serves 6-8
1k beef kenchi or short ribs or shoulder cut in cubes
salt and freshly ground black pepper to taste
1/4 cup liquid Knorr seasoning
1/2 tsp cayenne pepper
4 tbs chopped and crushed garlic
1 large red onions chopped
2 pcs chopped red hot chili (labuyo) or a cup if you want it really hot
200 gms hotdog or half a can or Purefoods chorizo de Bilbao (optional)
1pc@ medium sized green and red bell pepper cut into 1/2" squares
1/2 cup pitted olives
100 gms grated Kraft cheddar cheese
1tbs pickle relish
4 pcs bay leaves
1 tbs basil
1/2 cup brown sugar
ketchup for coloring
1k tomato sauce
3 tbs Olive oil
1 1/2 cup water

GARNISH
1/2 k potato peeled and quartered and boiled
1/2 carrots sliced into circles and boiled

PROCEDURE
Combine first 4 ingredients in a container and marinate for 2 hours inside
the ref. Heat your heavy cooking pot or casserole in high fire and add the
olive oil. Once the oil is heated, brown the garlic, hot chili, and saute
the onions, hotdog or chorizo or both. Place meat in the pot and brown all
sides. Pour the waterand bring to a boil. Sprinkle the bay leaves together
with the olives. Cover the pot with a lid and bring down the heat to low.

An hour into the simmering, add the cheese, stir and cover with the lid.
After 30 minutes incorporate the tomato sauce, ketchup, basil, half of the
bell peppers and brown sugar. At this point you DO NOT return the LID as
this will make the sauce stick to the pot. You now add the pickle relish
but minimize on the stirring since this will make your sauce sour. Check
from time to time that you do not get any sticking in your pot while you
continue text messaging or forwarding all those nasty jokes! Continue
simmering for another 30 minutes or until fork tender. Remember not to jab
the meat like you would those unruly bus and jeepney drivers or a waiter
with an ATTITUDE.

ASSEMBLY
Place some of the meat in a bowl. Pour some of the sauce--make sure the
meat is not totally submerged or your guests might think it is the TITANIC.
Distribute the boiled carrots and potato together with the remaining bell
peppers.

This dish is best served the next day so that its' tongue blistering
properties are more enhanced and you can devote more time...to watching
ROSALINDA while having a hot oil or playing mahjong or ballroom dancing.
Just in case your guests find the dish too spicy, have the paramedics ready
with their extinguishers filled with milk.

CIAO for now
__________________
Sam De Leoz
August 2, 2000

Spartacus Asparagus for Mona

2000-07-23T21:23:00.000+08:00

Spartacus Asparagus-asparagus spears on a bed of shredded chicken and
secret dressing on rye bread.
This is in my menu but then again that's another story.

After attending to my other endeavors and catering engagements for the past
2 weeks, I discovered that there was nothing in our refs to go with the BBQ
left over from a recent catering engagement. For some reason, there was a 2
day old, half a kilo of asparagus spears in the vegetable compartment.

INGREDIENTS serves three
1/2k fresh aspargus spears
1tbs butter
pinch tarragon powder McCormick
white wine
1/4k shelled shrimps (optional)
2pcs calalmansi juice
1 medium sized tomaote sliced (optional)
1.5 tbs crushed and chopped garlic
salt and pepper to taste
PROCEDURE
Add salt, pepper and calamansi to the shelled shrimps after washing. Bend
the asparagus spears where it will snap. Set aside the discarded portion.
Submerge asparagus spears in ice cold water for 10 minutes then rinse
thoroughly.

In a heavy frying pan, melt the butter in high fire. Remember to always
heat pan before placing any oil or butter to prevent sticking! Saute garlic
till brown, add the shrimps, then the tomatoes. Sprinkle with white wine
and tip the pan to deglaze and flambe. You can also take a swig of the wine
if you are cooking for your in-laws who just happen to be in the
neighborhood and decided to drop by unannouned! Now add a pinch of tarragon
powder (fresh is better). Salt and pepper to taste. This cooking process
should take no more than 5 minutes.

Garnish with parsley and lemon wedges.
TIPS
To test the crispness of asparagus, whether in a supermart or wet market,
bend the asparagus about 1/3 from the top. If it snaps, it's fresh if it
doesn't, then use it to spear the eye of the vendor. The same goes with
okra. Bend the tips. If it does not break, this is the fibrous type. Unless
you want to floss with it!
BTW if you do not want your in-laws to overstay for dessert, saw off 1 inch
of both front legs of the chair and offer them the seat. I guarantee you
they will be more than willing to go!

NOW you ask, what do you do with the discarded bottom part of the
asparagus? SIMPLE as the Chinese always does WALANG TAPON. Heat water in a
small pot. Drop the asparagus bottoms, add onions, and chicken bullion.
Better yet, if you have the discarded parts of the chicken lollipop,
instead of using it for Kalsador. You can also add leeks or chopped spring
onions. Then generously sprinkle with sesame oil.

TAMAD PROCEDURE
Do the soup instead!
CIAO
____________
Sam de Leoz
July 23, 2000

Bulalo

2000-07-23T21:20:00.000+08:00

This recipe is good for lazy Sundays when you just want to relax and hang
out. Go the Mall and let the helper watch over the cooking. Or simply catch
up on sleep, eavesdrop on the neighbors' latest chismis, eat, and post
recipes like right now.

My wife May and myself use to savor this dish together with fried tuyo or
tawilis and garlic fried rice The purpose of this combination is to divide
your attention from eating too much of the beef, as your concentration is
focused on the bony tuyo.

We ended up eating more!

INGREDIENTS serves 6
1 whole beef kenchi stripped of the bone and cubed about 2.5k
2 tbs crushed and chopped garlic
1 big red onions chopped
1 tbs freshly ground black pepper
McCormick meat tenderizer
salt to taste
1tbs spring onions
1/2k cabbage
1/2k potato
1/4k Baguio beans (optional)
cornstarch (optional)
water
PROCEDURE
Have your butcher saw of the bone which contains the bone marrow into 2
inches long. After the meat and the bone is thoroughly washed, sprinkle
with tenderizer as you would use salt and pepper and set aside for 1 hour.
Place cornstarch at both ends of the sawed bone and secure with cheese
cloth not pampers.

Boil water in have heavy boiling pot. When water starts to boil, drop the
onions and garlic. NOW HERE IS THE SECRET. Add the bones first and boil for
20 minutes. You now include the freshly ground pepper. Take off the
scum-politicians included and add the meat. This procedure is done by those
famous Bulalohan like the one in Zobel corner Dian street -Aling Sosing.
Simmer in low fire for 2 hours or until meat is fork tender. Season to
taste. You now disrobe the bones. Make sure Tita Midz is not watching or
you get censored! Unless you want to call it ST bulalo!

In Sto Tomas Batangas, they use the knee caps of the beef. Now this is
total cholesterol loading big time. The knee caps are much cheaper than the
kenchi. They go for about P50-60/k as compared to the kenchi P85-90/k. If
the knee caps are not available in the markets or in Tagaytay, go the
Orthopedic!

In a separate sauce pan boil the potatoes first. When the potatoes are
almost fork tender, add the rest of the vegetables. The vegetable are
boiled separately to give it a nice color presentation and prevents the
beef stock from spoiling.

ASSEMBLY
In a serving bowl, place the meat on one side together with the bones.
Place the vegetables on the other side. Pour the soup and sprinkle with the
chopped spring onions.

I find it amusing to watch the technique people use to extract the bone
marrow. Some tap it on to the rice, pour soup and patis, mix it up and go
for the kill. Others use BBQ sticks to pry it loose to no end and
occasionally peeps into the hole as if to gaze at the latest incoming comets.

May does this with extreme finesse and a lot of Social graces as Virgil
might want to put it...she uses a long straw and sips the bone marrow
out...sound and all!

You can serve the dish with patis sauce, calamansi, chopped garlic and
siling labuyo. I discovered this type of sauce in Cebu and some Indonesian
sauces are prepared this way.
CIAO

PS There is no TAMAD RECIPE FOR THIS. It's as lazy as you can get!

______________
Sam de Leoz
July 23, 2000

SAM'S RIBS....

2000-06-25T07:22:00.000+08:00

Hi Beth

We all try to put our best foot forward in a beginning of a relationship up
until marriage when everything is in CONTEMPT! In my case-impress my new bride, new barely furnished condo w/ a bed for dining TABLE, a stove, a small ref., an electric fan, and to give the living room a touch of
ambiance---A BARBELL SET!

So I bought a kilo of spare ribs, marinated it and we cruised to Tagaytay
in my big bike, and daydreamed how she would be delighted to taste the char
broiled ribs w/ fruity coleslaw, and french fries for dinner....
______________________

RECIPE serves four

1k pork spare ribs-normally 4pcs to a kilo w/ laman of course not spare
na spare!
salt and pepper--if you have pepper mill well and good!
4tbs Knorr liquid seasoning
2tbs lea perrins
1tbs teriyaki sauce
1/8cup brown sugar
2tbs vinegar
4pcs calamansi juice
dash of cayenne pepper
3tbs garlic chopped
1pcs big red onion chopped
4cups 7 UP or the German counterpart Ssspriiiiiite (acts also as tenderizer)

BBQ SAUCE
1 1/2cups catsup or spaghetti sauce
1tbs mustard
2tbs lea perrins
dash of curry powder
dash of chili powder
1 calamansi
1/8cup brown sugar
3pcs laurel leaves
1tsp basil
rub paprika all over the ribs
dash of oregano powder
2 tbs chopped garlic
1pc big red onions chopped
Olive oil

FOR BABY BACK RIBS AND GRILLED SHORT BEEF RIBS-- same recipe but w/ the
addition of 1/4 CUP GOLDEN SWANN soy sauce and 4CUPS pineapple juice. In
the BEEF reverse technique I will discuss in my next Email...ABANGAN!

PROCEDURE
Combine all ingredients in a container w/ lid and marinade overnite in the
ref. IF YOU WANT TO COOK THIS IMMEDIATELY, we do an EMERGENCY
PROCEDURE....MAKE SLITS INTO THE RIBS AND RUB W/ SALT AND PEPPER and
combine w/ the other ingredients) It will have the same effect of an
overnite marinade. This is what my mom and I do if we get ambushed by
UNINVITED GUESTS. BUT NEVER, never marinade overnight after you have done
this emergency procedure. You will end up w/ tocino ribs!!!!

Next day at room temperature, transfer marinade in a boiling pot and boil.
Then parboil the ribs. When the ribs start to boil, simmer and cover for
15-20 minutes and immediately remove from the marinade.

If your grill has notches where you can adjust the height of the grill
rack, place it 2 notches higher to prevent it from burning. Baste w/ the
marinade. 10 minutes before it is well done baste with the BBQ sauce. Oh
before I forget light the charcoal first...ayos ba Rommel...hindi na TAMAD
recipe ha! =)))

Never use igniting fluid unless you like it PETROLEUM FLAVORED!!!!!
TIPS

Place the charcoal above the grill rock. In the basin where you normally
place the coal stuff it w/ crumpled paper and light it. Once you see the
coals glowing, tilt the rack to let the coals drop into the basin then we
are ready to rock 'n roll.

TAMAD TIP
Place the charcoal on top of the grill rack and place it on top of your gas
burner....same effect. Transfer back to the griller and drop into the
basin. USE ELECTRIC FAN directed at the charcoals to hasten the igniting..O
Rommel I covered both MASIPAG AND TAMAD PROCEDURE...SAY MO DI BA!
BBQ SAUCE PROCEDURE

Heat frying pan and add olive oil. Brown the garlic, add the onions and
the whole lot and stir fry EXCEPT the catsup or spaghetti sauce and brown
sugar. Then add the remaining ingredients and simmer for 15 minutes. IF THE
SAUCE THICKENS TOO MUCH add a little chx stock and NOT THE BOILED MARINADE.
Prepare this sauce the day before too so you don't get hysterical or an
attack of anxiety on the day you plan to serve this dish!
______________________
Sam De Leoz
June 25, 2000

Hotsy Bicol Express

2000-06-25T07:13:00.000+08:00

2-3 nuts grated coconut)
200 gms Chili
fingers/sili/fingerpepper,sliced,slant1/4 in.
1 med. sliced onions
crushed garlic
crushed ginger
2 cups alamang/balao
200g liempo sliced like sa pansahog
pineapple slices (optional)
lemongrass
add siling labuyo durog for a more hot dish

In a kawali, put the coco milk and the other
ingredients except the chili fingers. Cook over high
heat ,stir constantly so as not to let it curd until
it boils and reduces to about half. OR until the
mixture gets to be malapot. Add the remaining chili ,
stir and reduce the heat until the chili gets done.
____________________________
Beth Hilda
June 25, 2000

Pancit Palabok/Malabon

2000-06-24T07:42:00.000+08:00

serves 10-15--

malabon if you use thick noodle and squid

NOODLE
500-750 gms bihon or thick one for malabon
SAUCE

1k shrimp gambas size
5 tbs bagoong or fish sauce(patis)
2-4 tbs cornstarch
a pinch of baking soda
4 bay leaves
salt and pepper
water
atsuete or food coloring

TOPPINGS
Shelled shrimp
8pcs tokwa diced
500g liempo (pork belly diced)
250 gms tinapa or smoked fish shredded
250 gms chicharon (crispy pork rind) ground
2 eggs(hard boiled sliced into round pieces)
50 gms spring onions chopped
50 gms kinchay or cilantro chopped
2 tbs toasted garlic chopped
3 tbs garlic chopped
1 whole big red onions sliced
cooking oil

PROCEDURE Sauce
In a frying pan salt and pepper shrimp, add 1cup water and boil (hilabos).
Once the shrimps begin to change color switch off fire immediately. When
shrimps cool down peel but do not I repeat do not discard shell and heads.
Set aside peeled shrimp. In a blender pour 1cup of water, shells and heads
and liquify. Do in 2 batches if necessary. In a heave pot boil 5cups of
water and pour liquefied extract of shells and head thru a strainer. Add
3tbs bagoong or patis and the bay leaves. Dissolve 2 heaping tbs of
cornstarch and a pinch of soda enough to be easily mixed. Pour into pot.
These will start to bubble but don't worry and keep mixing season w/ salt
and pepper. Cool down sauce or ice bath the whole pot in a tray of ice
water. Dissolve atsuete about 2 packs in 1/2 cup of water. When sauce is in
room temperature pour the coloring thru a strainer. DO NOT POUR COLORING
WHEN HOT AS THIS WILL PRODUCE A BITTER TASTE!!! Thicken a bit if necessary
before serving.
At this point you should get a vermilion or red orange thick sauce.

TOPPINGS PROCEDURE
In a heavy frying pan put oil good for deep frying. Drop the diced tokwa
until golden brown. Set aside and strain.
In another heave frying pan place 3tbs cooking oil and saute garlic until
brown add onions, 2tbs bagoong, and pork belly seasoned w/ salt and pepper
and a dash of Knorr liquid seasoning. Cover w/ lid and simmer until tender.
adjust fire to high and add shelled shrimps and deep fried diced tokwa.
Pour kinchay and a little spring onions mix and switch off fire. When
mixture cools down add another strained atsuete mixture just enough to have
color.
In a separate frying pan fry the tinapa just a bit in order to be easier
to shred(himay).

NOODLE PREPARATION
Cook as you would pasta.In heavy pot boil water. But before water boils
add a little salt and cooking oil. Drop the noodles into the boiling water.
When noodles start to float, lift off w/ a strainer and strain well. If you
under cook it becomes crispy noodles . If you overcook--soggy.
If you don't get it right call Houston! you have a problem!

ASSEMBLY
Pour a little of the reheated sauce on the platter. Place the cooked
noodle on the top. Smother w/ another layer of sauce Now place the topping
mixture and garnish w/ tinapa, chicharon, kinchai and spring onions.
Arrange the round cut eggs on top of the topping mixture.
Good Luck and vamos a comer

________________
Sam de Leoz

CHX PANDAN

2000-06-24T07:33:00.000+08:00

CHX PANDAN2

techniques 1-masipag;2 tamad

serves 10-12

1k chx breast de boned. ask your butcher to do this for you.
1/2 tsp cumin powder
1/2 tsp coriander seeds or powder
3 tbs rice wine
3 tbs sesame oil
1/8 cup kikkoman soy sauce
1 tsp paprika
1/4 cup brown sugar
5 pcs. chili labuyo is better
1.5 tbs AP flour
salt and pepper to taste
2 tbs lea perrins
2red onions
5 tbs garlic crushed and chopped
4-5 bundles pandan leaves. Now this is a lot. You can build a thatch roof
for your beach house, banig to go w/ it and weave a sipa a la volleyball
w/ the extra bundle.
50 gms leeks thinly sliced diagonally
1 heaping tbs cornstarch
a pinch of baking soda

PROCEDURE-MASIPAG
Pound chx breast w/ a mallet slightly and slice into large cubes. Marinade
in all the ingredients except the last four for 1 hour in the ref.
Cut the washed pandan leaves in 4-6inches long strips and make across.
Place 1 pc of chx in the cross and fold over the vertical strip then the
horizontal strip together and secure w/ a toothpick. If it wont hold use a
padlock =)
In a heavy frying pan heat oil and deep fry the secured chx. until brown
serve w/ a dash of sesame oil and leeks. You have the option to prepare a
plum sauce to dip it in. This is available in some super marts where they
sell exotic spices.

PROCEDURE-TAMAD
Boil pandan leaves in 1 and 1/2 cups of water until leaves discolor. Set
aside.
Again marinade chx in all the ingredients except the last four. Cut the
pandan leaves diagonally as you would the leeks.
Saute the garlic until brown. Add the onions, pandan leaves, labuyo,
cumin, coriander and finally the chx. De glaze w/ rice wine and stir fry
until brown. Pour the boiled juices of pandan leaves and thicken w/
dissolved cornstarch and baking soda. Sprinkle w/ sesame oil, leeks and
serve hot. This dish goes well w/ stir fried been sprouts in sesame oil and
sesame seeds.
Good Luck

_______________________
Sam de Leoz
June 24, 2000

Gyros w/ tzatziki sauce

2000-06-22T07:50:00.000+08:00

Hey Waddz,
Maybe you can try gyros w/ tzatziki sauce. I'm sure by now you are raising
your eyebrows to high heavens! =) It is Greek cuisine w/ a mild spicy
flavor. Or chicken in pandan leaves w/c is Thai, a bit similar to their
chicken curry but more fragrant! It is not a Filipino dish but it is
compatible to their taste
_______________________________________

RECIPE serves 4-6
Gyros:
500gms beef sirloin sliced in strips or pork loin
1 tsp oregano powder
salt and pepper to taste
4 pcs bay leaves (laurel) not the former vp
4 tbs lea & perrins seasoning (basically goes well w/ beef &
chicken dishes but depends on the dish)
1 tsp paprika (browning agent)
1 tbs basil
1 tbs all purpose (AP) flour
dash cayenne pepper
3 tbs olive oil (of the popeye fame)
1 tbs garlic crushed and chopped
1 pc red onions chopped

PROCEDURE
Combine all ingredients except the last two in a tray for 1 hour in the
ref. Heat heavy frying pan in high fire until you see smoke. If unsure run
the tongue thru the pan, if the tongue doe not fall off it is not hot
enough but if it does, cook lengua instead! Pour olive oil, then brown
garlic and add onions. Add the meat and leave for approx. 2 minutes.
Deglaze w/ white wine and tilt pan to flambe and start mixing gently or
agitate a la wok w/ yan but be careful not to sear the hair in your fingers
as these will fall off into the dish. If it does tell your guests it's
oregano sprigs!. Pour marinade, cover and simmer for 15-20 min. Put off
fire and leave meat in pan but do not remove the cover.

VEGETABLES
1/4k shredded lettuce
2 pcs white onions shredded
4 pcs tomato medium size (sliced)

PREPARATION
Wash lettuce well. We don't want getting any amoeba infection or
Montezuma's Revenge! Shred lettuce, onions and slice the tomato. Set aside.

TZATZIKI SAUCE (yoghurt, cucumber, and garlic dip)
1 tbs garlic crushed
3 tbs olive oil
450 gms natural flavor yoghurt
3 pcs mint leaves (basil or marjoram will be a satisfactory
substitute)
1/2 pc cucumber peeled, slice in round shapes
2 calamansi (juice only ha!) w/o stones as Rommel says
1 tbs white
vinegar
salt and pepper to taste
dash lea perrins
dash cayenne pepper
2 tbs parsley
1/2 cup mayo magic (optional)

PREPARATION
Place first 2 ingredients in blender and blend well into a thin paste.
Squeeze out the juices from the sliced cucumber and throw away the extract.
Now combine all ingredients in blender w/o your fingers. Remember this is a
sauce not sisig! Blend well. The sauce should be thick enough not runny.
ASSEMBLY...djadjaaaaaaaannn!
In a platter, spread the lettuce and place the tomatoes on top on one side
and the onions on the opposite side. Pour the meat w/ a little of the sauce
over the bed of vegetables. Now smother the arrangement w/ the TZATSZKI
sauce and garnish w/ parsley. Bow.
I altered the gyros recipe. In the original recipe it is prepared w/ chick
peas, carrots and green peas. When you get to taste this recipe it will
remind you of shawarma.
In my menu this dish is called "ADONIS...shared between Aphrodite and
Persephone."
Chicken in pandan leaves recipe to follow...abangan!

Bon Apetito!
_______________________
Sam de Leoz
June 22, 2000

Bistek na bangus

2000-06-18T08:01:00.000+08:00

Hi Lorelee. Lucky you, being in Australia. Do theyhave bangus there ? I
just finished cooking a very simple dish out of onions, thick soy sauce,
dayap juice, a bit of fresh oregano, long green chili and olive oil and of
course, very fat bangus, ultimately fresh. Mix the soy sauce and other
seasonings and marinate in it the bangus.

Heat olive oil and saute onions. Use low heat. As you're waiting, chop the
long green chili and justy gently crush the oregano (only a little), You
can add seasoned pepper or fresh smashed peppercorn. When the onions are wilted, remove and add the bangus till done. Add the marinade when almost done and let it boil away to reduce. If you like a lot of sauce, do not reduce too much. Return the onions on top before serving. Bwalah, this is called bistek na bangus. Walastek !

_______________
Nancy Reyes
June 18, 2000

Pandesal (bread machine recipe)

2000-04-12T15:24:00.000+08:00

1 cup milk
4 egg yolks
1/3 cup butter
1/2 cup sugar
1tsp salt
4 cups flour
4 tsp yeast (for bread machine)

place everything in bread machine, then take out dough after 30 minutes
cut to size, roll in bread crumbs, depending on roll size, 24-36 yield
let rise inside oven @ 120 degrees F
then bake for 20 minutes @ 325 degrees F

this dough can be used for ensaymada also.
take out the margarine, masarapppp ito and proven!!

you should see my in-laws make tago-tago when i make this bread!
____________
Peter Nepo
April 12, 2000

Oxtail Stew Recipe/ Spanish Tapas Style

2000-03-26T15:17:00.000+08:00

Hi. here is another version of cooking oxtail. Wash and clean the
oxtail you will use, put in your pot or pan then season w/salt,
pepper, pepper corns, little oregano flakes or powder, accent, little
vinegar, little soy sauce, several pieces of lightly pounded garlic,
cut up onions, 1 big fresh cut up tomato, add water enough to cover
oxtail and to soften the meat, pour some olive oil over the mixture as
well as a little white wine and let it cook in medium heat till tender.
If the oxtail is already soft,you can remove if the sauce is still
watery and reduce it to a consistency of a sauce, but not too dry
neither too runny, then put back the oxtail in the pot or pan. This is
some sort of food for the tapas bars, for pulutan, but you can eat it
just the way you enjoy it. I hope it tastes good and you enjoy it.

____________

Maryanne Smyth
March 26 , 2000

GoTo

2000-03-21T15:11:00.000+08:00

Try tenderizing goto after throwing away the first boil. Then the next boil will have good broth and tasty broth too. Slice the goto into fine slices for callos. Then get the broth and setaside. Saute in olive oil: onions, garlic, garbanzos, bellpeppers, someseeded,skinned,chopped tomatoes. Then add goto and Caldereta Powder - or Seasoning. Then add broth and reduce till broth becomes sticky sauce. Tomake it exciting - add chopped chillies and also very rich tasty chorizos !

_______________
Nancy
March 21, 2000

Brazo de Mercedes

2000-03-02T01:31:00.000+08:00

Filling

10 egg yolks
1 can condensed milk
250 g unsalted butter
2 tsp cream of tartar

Meringue

10 egg whites
1 cup sugar
1 tbsp vanilla extract
castor sugar

Separate egg white from the yolk. Using a cake or an electric mixer
beat egg yolk, then add condensed milk and melted butter. Beat again.
Transfer mixture into a double boiler (or if you don't have one, fill
up a bigger pot with water and place inside it a smaller pot containing
the mixture). Cook at 200 C, constantly stirring until thick and
creamy. Set aside. (Note: You may add langka to the filling for that
extra flavor).

Using a cake or an electric mixer beat egg white adding small quantity
of sugar at a time and cream of tartar. Spread mixture on a cookie
sheet lined with baking paper. Bake at preheated over at 180 C until
it rises up and a bit brown. Remove from oven and transfer upside down
into a heavy duty aluminium foil sprinkled with castor sugar. Using a
baking spatula, spread the filling evenly on top of meringue then roll
into a log. Finish the job by squeezing tight both ends of foil.
Refrigerate when no longer hot.

___________________
Shared by V. Castillo
March 2, 2000

Lumpia

2000-02-02T00:06:00.000+08:00

FRESH LUMPIA

Ingredients: (just estimate how much veggies you'll need)
2 tbsp. cooking oil
1 tbsp. minced garlic
1 whole med-size onion (chopped)
cubed carrots
cubed potatoes
sliced beans (Baguio beans, if available)
togue/mongo sprouts
celery
lettuce (to add just before wrapping the lumpia)

1) Heat oil in pan. Saute garlic. Add onions when garlic is about to turn
brown.
2) Add the rest of the ingredients.

LUMPIA WRAPPER

Ingredients:
2 tbsp. cooking oil
2 whole eggs
1 cup corn starch
1 1/2 cups water

1) Beat eggs then add corn starch and water. Add cooking oil. Pour half of
mixture in hot, greased pan. Cook until you can already scrape it from the
pan.

LUMPIA SAUCE

Ingredients:
2 tbsp. corn starch
2 tbsp. flour
5 tbsp. soy sauce
3 cups water
1 cup brown sugar

1) Combine first four ingredients in a sauce pot. Add brown sugar. Cook
until smooth. Add chopped peanuts, if desired.

_____________________

From
Mira del Fonso-Reverente
February 2, 2000

Thai Fish Cake

2000-01-25T00:00:00.000+08:00

ingredients:
450g/1lb cod fillets, skinned (or any white fish)
2 tbsp. fish sauce
2 red Thai chillies, deseeded and finely chopped
2 cloves of garlic, crushed
10 lime leaves, finely chopped
2 tbsp fresh coriander, chopped
1 large egg
25g/1 oz/0.25 cup plain, all purpose flour
100g/3.5oz fine green beans, finely sliced
groundnut oil, for frying

1. Using a sharp knife, roughly cut the cod fillets into bite-sized pieces
2. Place the cod pieces in a food processor together with the fish sauce,
chillies, garlic, lime leaves, coriander, egg and flour. Process until
finely chopped and turn out into a large mixing bowl
3. Add the green beans to the cod mixture and combine
4. Divide the mixture into small balls. Flatten the balls between the
palms of your hands to form rounds
5. Heat a little oil in a preheated wok. Fry the fish cakes on both sides
until brown and crispy on the outside
6. Transfer the fish cakes to serving plates and serve hot

Variation
You can try crab or lobster meat as well

_________________

Jan 25, 2000

Hi guys,

Try this out. We had this served to us by a Dutch friend of ours who loves
cooking (he is married to a Filipina) and since then, we started making
it. It is quite easy and tastes good.

Rommel P. Feria