Tortang Sapal (ng Niyog)

INGREDIENTS:
1 cup coconut residue (sapal ng niyog)
1 egg
1/2 cup flour
1/2 cup water
1 onion (minced)
1/4 teaspoon ground pepper
salt to taste

INSTRUCTIONS:
Combine all the ingredients until fully mixed.
Spoon a portion then fry until golden brown.
Serve it hot.


from: Kusina Master

Tinuktok

Tinuktok

At last... Tinuktok pala tawag dito sa pinangat na dahon ng gabi na may palaman na hipon na may malapot na gata.

Ingredients:

½ kg freshwater shrimp, peeled and seasoned with 1 ½ tbsp salt
600g meat of young coconut (about 5 young coconuts), grated
2 onions, chopped
2 tbsp. grated ginger
6 cloves garlic
a few pieces of chillies
20 to 30 fresh taro leaves
kitchen string with which to tie each pinangat
6 to 8 stalks of lemongrass (lower white portions only), smashed
3 to 4 cups thin coconut milk

For the sauce/ topping:

2 cups thick coconut cream
5 cloves garlic, finely chopped
4 shallots, finely chopped
2 stalks lemongrass (lower white stalks), sliced
salt to taste
3 to 5 spring onions, finely chopped

Instructions:
1. Combine the shrimp, grated young coconut, onion, ginger, garlic and chillies and chop them together using a large knife or cleaver until the mixture looks like cornmeal. I used the food processor for this task.

2. Wrap 2 to 3 tablespoons of the mixture in two (overlapping) taro leaves and tie each with a kitchen string. I did not have kitchen string so I made use of the stalk of the taro leaves.

3. Line a heavy-bottom pot with the smashed lemongrass and arrange the pinangat pieces on top. Pour the thin coconut milk over the pinangat.

4. Cover the pot and simmer over low heat, shaking it once in a while to prevent burning. The pinangat is done when the taro leaves are already soft or when all of the thin coconut milk has evaporated.

5. While the pinangat is cooking, boil together in a separate saucepan the thick coconut cream, garlic, shallots and lemon grass. Season with salt and simmer until the mixture resembles a thick creamy sauce. Sprinkle the spring onions on top and remove from heat.To serve, arrange the pinangat in a wide platter and top with the sauce.

Source:
http://malouprestado.com/2013/05/26/a-dish-from-those-days-when-life-was-simple-pinangat-or-tinuktok/

Fish Fillet

Fish Fillet 

Ingredients 

2 medium sized lapu-lapu or surgeon fish 
1 ½ cups hardtack (bread crumbs) 
½ cup calamansi juice 
3 beaten eggs 
salt, pepper, monosodium glutamate 

Fish Fillet Directions 

Clean the fish thoroughly and peel.  Remove fish bone. Cut the flesh into small strips.  Mash of calamansi juice, salt pepper and vetsin (or monosodium glutamate). Dip fish in egg and hardtack.  Fry the fish. Serve with sweet and sour sauce on the side.

Sweet and Sour Sauce Ingredients 

½ cup water 
2 tablespoons cornstarch 
1 ½ tablespoons sugar 
½ cup Pineapple juice 
vinegar, soy sauce, margarine 

Sweet and Sour Sauce 

Dissolve ½ cup water 2 tablespoons cornstarch and 1 ½ tablespoons sugar.  Mix well until thicken.  Add ½ cup Pineapple juice. Stir in vinegar, soy sauce and margarine, Boil on low heat and mix together 2 minutes.

Itlog na may sarsa?

itlog
sibuyas
siling pula
arina (mais)?
berdeng sili




water
ketsup
chicken cubes
asukal
suka
asin

Kaldereta

Ingredients:

pork or beef or kambing cubed
garlic cloves, crushed and chopped
onion, finely chopped
5 cup water
Red bell pepper, cut into squares
Tomato sauce
Liver spread
Crushed chili
Bay leaves
Potatoes, diced
Carrots, diced
Cooking oil
salt and pepper to taste

Cooking:

Boil beef or pork until tender
Heat the cooking oil in the pan and fry the carrots and potatoes until color turns light brown
Remove the fried carrots and potatoes from the pan and set aside
In the same pan where the vegetables were fried, sauté the garlic and onions
Add the cooked beef or pork and simmer for 5 minutes
Add water and add the tomato sauce and liver spread and simmer for 5 minutes
Add carrots, gizantes, bay leaves, bell pepper,crushed chili and potatoes and simmer for 10 minutes
Add salt and pepper to taste!

Hiananese Chicken

Ingredients:

1 whole chicken
1 tablespoon rock salt
75 grams ginger, sliced
2 pieces spring onions leaves
pepper
water

Bring to boil everything. Water should be plenty since this will be used in cooking Hainanese Rice. When cooked, set aside chicken to drip. Splash it with Sesame oil.

Dipping Sauces:

Ginger - Grated or blended
Garlic - - Grated or blended
Sesame Oil
light soy sauce
Sugar
1/4 cup chili sauce
Sesame oil

Mix and blend everything.


Best served with Hiananese Rice and side dish cucumber. Boom! Eat muthafuker!!!

My Survival Kit List

flashlight / batteries / radio and batteries or crank radio
spare battries
first aid kit
swiss knife
-biogesic, imodium, band aids,water purification tablets (aquatabs), betadine, gauze, bandages, oral hydates, antibiotics, 8cottonballs, insect repellant
candles in a tin can and waterproof matches/lighter
extra car keys and cash
important papers (ID)
food and bottled water
clothing and footwear
blanket and sleeping bad
medication
backpack
wistle
playing cards
compass
pencil waterproof paper
duct tape
survival guide
blanket
snare wire /emergency cord
food
dust mask
solar charger
biscuits, ready to eat canned meals
salt

I'll be adding more in the future, while the zombies are eating brains...