Monday, January 12, 2009

Seafood Gumbo


1 kilo shrimps
1 large onion, peeled, chopped (save skin)
4 liters water
1 kilo okra, sliced crosswise into 1/4-inch pieces oil for frying okra
1 cup all purpose flour
1/2 cup oil (use olive oil for healtier version)
1 large bell pepper, chopped
3 stalks celery, chopped
5 pcs or about 1 kilo medium sized crab (alimasag), cut into halves
500g canned whole tomatoes, chopped coarsely (if using fresh, peel and remove seeds)
Salt & pepper to taste
1 clove garlic, crushed and peeled
2 tablespoon thyme
1 bay leaf
1 bunch spring onions, chopped

Procedure:

Peel shrimps, saving the peels and heads.
In the stockpot, place the shrimp peels and heads with the onion skin. Pour in 4 liters of water and boil for 20 minutes. Strain and set aside this shrimp stock.
Fry okra in very hot oil until lightly brown. Drain.
Make a dark roux with the flour and olive oil, mixing the two while cooking until the roux achieves the color of milk chocolate brown.
Add the onions, stirring together until the roux darkens to a bittersweet chocolate brown.
Add the chopped the celery and bell pepper. Saute for 5 mins.
Then add the crab, tomatoes, okra, salt, pepper, garlic, thyme, bay leaf and shrimp stock. simmer for 45 minutes.

Sunday, January 11, 2009

Dinakdakan




Ingredients:

Pig Ears
Pig Tongue
Pig Liver
Calamansi/Lemon
White Onions
Salt
Ginger
Ground Pepper
Mayonaise or vinegar


Procedure:

Pakuluin ang baboy hangang lumambot. Ihawin tapos hiwain ng maliliit. Mix all the ingredients. You can also add cow's brain.

Serve with beer. Check your blood pressure.

Saturday, January 10, 2009

Igado




Ingredients:

1 kilo pork laman loob (liver, lungs, heart & kidney)
Pork Lard
1 tablespoon garlic, minced
Water to cover meat.
3 peices red bell pepper, cut into strips.
1 cup onions, sliced
1 cup green peas
1/4 cup vinegar
salt & pepper

Clean pork and then slice thinly.
Cook the pork lard with little water until oil is rendered.
Add the garlic and cook until golden brown.
Add meatand cook for 15 minutes.
Add water. Ciik for 5 minutes then add red bell pepper, sliced onion, green peas and vinegar.
Cook until liquid evaporates and the oil from the cooked meat rises to the surface. Season with salt & pepper.

You can soak laman loob in pineapple juice before cooking for added flavor and aroma. Bango. Pramis.

Friday, January 9, 2009

Pinakbet




Ingredients:

1/2 kilo sliced tomatoes
1 cup chopped onions
1 inch ginger (peeled and sliced)
cooking oil
4 tablespoon water
1 tablespoon bagoong
1 kilo talong, sliced lengthwise then crosswise
1/4 kilo ampalaya, cut in half or quarters
10 pcs okra
1/2 kilo bagnet or lechon kawali

Procedure:

Saute tomatoes,onions and ginger in cooking oil.
Add 4 tablespoons of water into the bagoong.
Strain and pour sauted mixture.
Boil. When boiling, add vegtables then close lid of pot.
When vegtables are cooked, add in the chopped Bagnet or Lechon Kawali.

Wednesday, January 7, 2009

Chicken Pipian


Ingridients:

1/4 cup oil
1 inch ginger, cut into strips
1 tablespoon garlic, chopped
1 whole chicken, cut into serving pieces
1 cup roasted rice, pouded or ground
2 tbsp annatto seeds (achuete) mixed with 1/2 cup of water to extract color
6 cups water
20 pcs kamias or 10 pcs. kalamansi
20 pcs of pasotes leaves
fish sauce (patis)

Procedure:

In deep pan, pour in the oil. Sute ginger then garlic.
Stir the chicken pieces and cook until slightly brown. Remove the chicken from the pan.
Place the ground roasted rice into the pan. Add the achuete water. Remove the scum. Add the 6 cups of water.
Put back browned chicken. Boil and then simmer until chicken is tender.
Add the kamias or the juice from the calamansi. Boil again.
Add pasotes leaves.
Add patis to taste.

Uncook rice is toasted till brown not burned. Then it is pounded & strained till it is fine as flour. Have Pipian?

Tuesday, January 6, 2009

Beer Pot Roast


Ingredients:

1.2 kilos whole chunk top round
dround black pepper
oil for frying
1 bottl beer
3 carrots, slide into 2 inches pieces
2 pcs green finger chili (siling haba)

Procedure:

Sprinkle top round with black pepper an hour before cooking.
Sear the beef on all sides in oil at heat.
Pour in the beer. Bring to a boil, then lower fire. Add carrots and siling haba. Cover them simmer for 1 to 1 1/2 hours until fork tender.
Season with salt and cook for another 10-15 minutes. Cool slightly.
transfer roast to a chopping board. Slice 1/4 to 1/2 thick rounds. Place sliced meat in a serving dish. Pour over the remaining sauce and vegtables.