Posts made in June, 2013

Sotanghon Guisado (Sautéed Glass Noodles)

Sotanghon Guisado (Sautéed Glass Noodles)

To celebrate a Filipino birthday, it is a must to have noodles and the Filipino kitchen repertoire for noodles is a treasure trove. To inject being Asian, I have chosen to use the Korean glass noodle for this much loved noodle dish. Ingredients: 500 grams Korean glass noodles (vermicelli) – sweet potato noodles or sotanghon – soak in tap water for 30 minutes; cut into 12-inch lengths and drain 1/2 cup cooking oil 250 grams shrimps or very small prawns – peel; if shrimps, leave whole; prawns, peel, devein and cut into 1-inch slices or slice in half lengthwise 250 grams pork liempo – pork belly – slice 1/2-inch by 1/4-inch pieces 250 grams chicken thigh – slice 1/2-inch by 1/2-inch pieces 2 tablespoons minced garlic 1 cup chopped onion 3 tablespoons anato juice – soak 1 tablespoon anato seeds with 1 teaspoon lye water; mix well and then pour in 1/4 cup boiling hot water; leave to soak for ½ hour 10 grams dried wood ear mushroom (tenga ng daga) – soak in hot water and slice julienne 4 cups chicken broth – warmed 2 pieces chicken broth cubes or 2 tablespoons powdered chicken stock 2 tablespoons fish sauce (patis) 1 teaspoon fresh ground black pepper (to make it spicier – 1 teaspoon Jabanero sauce) 1 teaspoon salt Garnish 2 eggs and make an omelet – slice into thin strips or 1 doz. cooked quail eggs 1/4 cup spring onion – chopped Procedure: Use a medium sized wok; put over medium-low heat. Warm pot for 2 minutes. Pour oil into wok. Sauté garlic till light gold. Add in the onions and continue to sauté till the onions are translucent. Pour in the anato juice and turn flame to low. Continue sautéing till the anato juice does not smell metallic; around 10 minutes. Add the fish sauce and sauté for 1 minute. Turn flame to medium. Add the pork and chicken pieces and sauté for 5 minutes. Add in the shrimp and continue sautéing for 1 minute. Add the wood ear mushroom. Pour in chicken broth and chicken cubes and turn flame to medium-low and simmer for 15 minutes. Season with patis, pepper and salt. Simmer for another 5 minutes and adjust taste. Place the drained noodles in the mixed broth, cover and simmer till the noodles are done (around 10 to 15 minutes); but every once in a while, stir the mixture. Test noodles if done and then garnish with sliced egg and green onion. Serve with patis as dipping...

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Sinigang sa Pakwan (Beef in Watermelon and Tamarind Soup)

Another Pilipino comfort food is Sinigang. Sinigang has many faces – it can be made with pork, chicken, fish, prawns, or beef; with as many souring agents like green tamarind, lemon juice, calamansi juice, green mangoes, balingbing (carambola), camias, batuan, green tomatoes, and whatever sour fruit you find and that includes santol. It’s basically a sour soup much like the Thai Tom Yum soup with out the fiery chili. Ingredients: 1 kilo corned beef brisket or just plain beef brisket – cut into 2-inch length and 1-inch thick pieces (ask your local butcher to corn the beef brisket; what is always available is silverside but one needs a bit of fat to make this savory dish) ½ of whole watermelon (if big or whole if small) – sliced and seeded into 2-inch by 2-inch pieces 2 tablespoons cooking oil 1 tablespoon crushed garlic 1 whole onion cut into eight parts 3 pieces dried galangal or 1 tablespoon fresh ginger – julienne sliced (like little matchsticks) or 1 lemon grass white stalk – chopped finely ½ cup tamarind paste or 1 to 2 cubes sinigang flavor or 1 to 2 tablespoons sinigang powder mix or 1 cup fresh green tamarind juice from 1 cup fresh green tamarind boiled with 1 ½ cups water 2 long chilies – green or red 3 – 4 taro – use the small ones, peel (if using the bigger ones, cut into ping-pong ball size 1 bunch Kangkong (water spinach) – cut into 3-inch lengths – soak in water for 15 minutes 1 bunch pole beans – cut into 3 inch lengths 12 pieces okra (lady finger) – do not cut fish sauce to taste – start with 1 tablespoon fresh ground black pepper to taste – start with ¼ teaspoon Procedure: In a large casserole, over medium fire, heat casserole till warm and then place the oil. When oil is hot, place the beef and sear. Do this in batches and remove from the casserole. Sauté the garlic and onions till the onions are translucent. Put in all the watermelon slices and ginger or galangal. Cook for 5 minutes. Add in the beef slices; cover pot and simmer for 30 minutes. Add the chilies and tamarind paste; continue simmering till tender (about 1 hour or so). Add the taro and simmer for 15 minutes or till the taro can be pierced with a fork. Check the taste; adjust with fish sauce and pepper. When done, add the pole beans; simmer for 3 minutes; then add the kangkong; simmer for 1 minute. Serve hot with steamed rice; with fish sauce or soy sauce or bagoong for...

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Barbecued Pork or Chicken

In whatever country you are in, everyone loves barbeque! And we Pinoys are no exception. But, we’re the only ones that have barbeques named ‘beta max’, ‘Addidas’, and ‘IUD’ to name a few. Here is a sure-fire marinade and procedure that will complete that gathering. The secret to barbeque tasting good to the bone, is marinating it for at the very least 12 hours prior to cooking; it lets the marinade seep in giving it that very savory taste. Ingredients: 1 kilo pork spare ribs – cut per rib strip or cut into 3-inch pieces or 1 kilo chicken legs and thighs or half and half 1/4 cup light soy sauce 1/2 cup white vinegar or ¼ cup calamansi or lemon or lime juice 1/4 cup (50 grams) brown sugar 2 – 4 pieces sili labuyo (bird’s eye chili) – chop finely 1 tablespoon finely crushed garlic 1/4 cup banana ketchup or tomato paste 1/2 cup lemonade (Sprite, 7-Up) 1/2 teaspoon MSG (optional) Procedure: Make a marinade of the soy, vinegar, sugar, chili, garlic, ketchup, lemonade and MSG. The best trick in marinating is to get a plastic bag (Zip-Lock or Glad) and fill it with the pork or chicken pieces. Pour in the marinade and seal bag; try to remove as much of the air. Place in the refrigerator for 24 to 48 hours. Every few hours, turn the bag around so that all the parts get the same flavor. Drain the sauce from the pork or chicken. Steam the pork pieces for 15 minutes. Steam the chicken parts for 20 minutes. Finish cooking by placing them over hot charcoal fire or oven grill till the meats are cooked; anywhere between 10 to 20...

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