Posts made in July, 2013

Taba ng Talangka Sauce for Pasta (Tiny Crab Paste Sauce for Pasta)

Taba ng Talangka Sauce for Pasta (Tiny Crab Paste Sauce for Pasta)

Kapampangas love their ‘tabang talangka’ (tiny crab paste). Before it used to be seasonal; that is when the rainy season came, so did the talangka (tiny crabs). The talangka is a tiny crab; the shell is from 1 inch to 1 ½ inches wide. The fish pond owners call it ‘singaw’ (coming out of nowhere) because as they prepared their ponds for new fingerlings, the talangka would pop out of nowhere. One must gather the talangka by the hundreds just to make one cup of sautéed tabang talangka. Tabang talangka is usually eaten with steaming hot rice. Since one can eat it with rice, why not pasta. So here is a take on tabang talangka as a sauce for pasta. Because of the proliferation of bottling and canning, now one can enjoy tabang talangka even if its out of season. One finds it in Filipino stores around the world and in Supermarkets in the Philippines. Serves 6 persons. Ingredients: 4 tablespoons cooking oil 1 teaspoon crushed garlic ½ cup bottled/canned tabang talangka ¼ cup coconut milk ½ cup fish broth or water 2 tablespoons Mirin or Sake (this removes the fishy flavor of the talangka) ½ teaspoon Tabasco or chili sauce or 1 long lady finger chili (seed and chop) ¼ teaspoon freshly ground black pepper 12 pieces of prawns – peel, devein, leaving tail on 500 grams twisted pasta, pasta twirls or pasta that makes the sauce cling to it (do not use spaghetti) – follow cooking instructions of pasta Procedure: Using a skillet, over medium fire, pour 2 tablespoons of cooking oil in pan. Warm pan till it reaches 180°C. Sear prawns each side of prawn for about 1 minute; till prawns curls up on both sides. Place in pan, only six prawns at a time. Set aside and keep warm. In a medium sized cooking pan, over medium-low fire, warm pan for 2 minutes and pour 2 tablespoons cooking oil. Sauté garlic till very light gold. Add the tabang talangka, coconut milk, fish broth, Mirin, Tabasco, and ground black pepper. Stir continuously and simmer for 5 minutes. Cook pasta according to instructions on box. Put pasta in sauce and mix well. Place in serving dish and garnish with prawns. Serve...

Read More

Chocolate Cake

Everybody and I mean everybody loves chocolate cake! The Philippines grows its own cacao trees and therefore chocolate is also Pinoy. This recipe is truly scrumptious and the Mocha filling and Fudge Icing truly make this cake really SINFUL with a capital S. This cake is moist, soft but not crumbly and the filling softens the taste of too much chocolate. Cake Ingredients: 2 ½ cups (350 grams) cake flour 2 teaspoons baking powder 1 ½ teaspoons baking soda 2 ½ cups (500 grams) white sugar 1 cup (225 grams) unsalted butter ¾ teaspoon salt 4 whole eggs – place in a cup to make 1 cup 1 2/3 cups cold water 1 cup (80 grams) sifted Dutch cocoa powder – the secret is using good quality Cocoa powder 1 teaspoon vanilla – mix with the cocoa Cake Procedure: Preheat oven to 325°F (163°C). Prepare two 9-inch diameter by 2-inch round pans; brush with shortening and sprinkle with flour or line with baking paper. Sift together baking powder, baking soda and powder, salt, and flour three times. Set aside. Combine cocoa, cold water and vanilla. Mix till smooth with wire whisk, set aside. Using the paddle of the mixer, cream butter and sugar for 10 minutes at medium speed. Add eggs one at a time, beating well after each addition. About 5 minutes per egg. Turn speed to low; add dry ingredients, alternating with the coca/water mixture; ending with the dry ingredients. Divide mixture into the two 9-inch or three 8-inch round prepared baking pans. Bake at 325°F (163°C) for 35 to 45 minutes or till toothpick comes out clean. Mocha Filling Ingredients: ½ cup (100 grams) white sugar ¼ cup (37 grams) all purpose flour ½ cup fresh milk mix with the cream ½ cup cream 2 egg yolks ¼ cup (55 grams) butter 1 teaspoon vanilla 1 teaspoon instant coffee granules Mocha Filling Procedure: In a sauce pan, mix together sugar, coffee and flour. Slowly pour in, while constantly mixing with a wire whisk, the milk and cream. Place sauce pan over low-medium fire and cook till slightly thick. Remove from heat and add the egg yolks, while whisking constantly. Bring back to fire over low heat and continue cooking till mixture is of spreading consistency. Cool for 5 minutes and then add the butter. Use as filling for cake. Fudge Frosting Ingredients: 1 ¾ cup evaporated milk 1 cup (200 grams) sugar ½ cup Dutch cocoa powder ¼ cup (55 grams) butter Fudge Frosting Procedure: Using a thick sauce pan, mix sugar and cocoa powder and then slowly stir in the milk. Use a wooden spoon to mix. Place over low-medium fire and cook till the...

Read More

Sinampalukang Manok (Chicken in Tamarind Soup)

Best served with white rice. Serves 6 persons. Ingredients: 1 whole free range chicken (native chicken is best) cut into parts 2 tablespoons cooking oil 1 tablespoon crushed garlic 1 cup onion – cut into cubes 1 whole tomato – cut into quarters 2 tablespoons fish sauce 1 cup tamarind juice from green tamarind – boil handful of green tamarind in 1 ½ cups water till tamarind is tender, mash with fork and strain juice or ½ cup tamarind paste (if using tamarind paste, add ¼ cup lemon juice) 6 cups rice water – when you wash the rice you will be using, don’t throw the water, use this 1 piece long green chili 1 bunch baby bok choy or 1 bunch kangkong– wash and cut into 3 or 4 parts 5 strands pole beans – cut into 3-inch lengths salt and pepper to taste Procedure: In a medium sized casserole, over medium-low fire, place oil in pan and sauté garlic and onions till onions become translucent. Pour in fish sauce and sauté for 30 seconds. Place chicken in pot and slightly brown. Add in the tomatoes and stir for 30 seconds. Add tamarind juice, chili and rice water. Bring to a boil then lower heat to a simmer. Cover till chicken is tender. Check for taste; adjust by adding – salt or fish sauce and pepper. Place the pole beans in soup and simmer for 2 minutes. Add the baby bok choy or kangkong and simmer for another minute. Serve hot with steamed white...

Read More

Adobong Manok at Baboy (Chicken and Pork in Vinegar and Soy Sauce)

This is your typical Adobo. One can use just chicken or just pork. This is a combination. One can also add 250 grams of pork liver, sliced into ¼-inch thick by 1 ½-inch length and added towards the last 10 minutes of cooking. Ingredients: 2 pieces chicken thighs – bone in; divide each into two 500 grams pork spare ribs – cut into 2-inch pieces ¾ cup white cane vinegar (can be bought in Asian store) ¼ cup light soy sauce 2 bay leaves 1 teaspoon dried oregano leaves 2 teaspoons coarse ground pepper corn 2 tablespoons cooking oil 1 tablespoon crushed garlic salt to taste ¼ cup cooking oil Procedure: In a glass bowl, place chicken and pork. In a measuring cup, mix vinegar and soy sauce. Pour into bowl with pork and chicken and marinate for 1 hour. Drain pork and chicken; set aside marinade. Using a non-stick skillet, place ¼ cup oil and heat over medium-hot fire, till you can feel the oil hot when hand is placed over the pan (180°C); sear chicken first and then pork pieces (divide the pork into two batches); (about 2-3 minutes) and set aside. Using a glass or ceramic or clay cooking casserole, place 2 tablespoons cooking oil and sauté garlic till light golden brown. Add the seared chicken and pork and the marinade, peppercorns, oregano and bay leaves. Simmer the chicken and pork till tender. Serve with steamed rice. Note: Adobo is always nice served the day after it is cooked. It lets the vinegar simmer down it’s tartiness. There is also this debate as to what souring agent to use. You have cane vinegar, palm vinegar, Balsamic, calamansi juice, lemon juice, white vinegar, red vinegar and other vinegars available. I say, go and just do what feels good with...

Read More

Paella

Paella

Although Paella is a Spanish dish, we Filipinos have adopted it a long time ago and is served in our fiesta fare. When having special guests at home, one can serve just paella and salad because Paella has all the meat and seafood needed to make one feel special. Good for 8 to 10 servings as main dish. Ingredients: 2 chicken thighs, boneless, cut each thigh into four 250 grams pork rasher or belly cut into 1-inch by 2-inches length 500 grams prawns – slit at the back and de-veined 100 grams scallops 1 piece calamari or 250 grams squid tubes – sliced into ¼-inch rounds 2 blue swimmer crabs (alimasag) or mud crab (alimango)– remove top shell and air sac; cut crab into 4; save top shell if it has fat 2 pieces Chorizo de Bilbao or 1 piece Spanish Chorizo – cut into ½-inch rounds ½ cup olive oil 1 tablespoon minced garlic ½ cup chopped onions ½ cup tomato paste 3 cups broth (boil water and place 2 fish cubes) or cooking liquid from 1 kilo of mussels cooked in 3 cups water pinch saffron 1 teaspoon Tabasco (hot sauce) or Habanero sauce or ½ teaspoon cayenne powder ¼ cup pimento (red capsicum) – roasted, peeled and sliced julienne 2 cups Jasmine rice – wash and drain ½ teaspoon black pepper salt to taste ¼ cup Mirin (Japanese cooking rice wine) or ¼ cup white wine grated cheddar/Edam cheese –for garnish 1 hard boiled egg sliced into eight for garnish 1 tablespoon green peas – cooked – for garnish Procedure: Place large casserole over medium low heat; place olive oil and sauté garlic, onions and saffron till the onions are translucent. Set aside. In another skillet, place over medium heat and place ¼ cup olive oil. (add olive oil if necessary) Sear the pork spare ribs and remove. Sear the chicken and remove. Sear the prawns and remove. Sear the scallops and remove. Sear the calamari and remove. Go back to main casserole and add the tomato paste and continue sautéing for about 5 minutes. Add the broth and simmer for another 5 minutes. Season to taste. (Tabasco, salt and pepper) Add the Mirin/White wine. Place the pork spare ribs and chicken and simmer the chicken and pork for 15 minutes. Taste and season again. Add the rice and chorizo and mix well. Simmer on top of stove for 10 minutes. Remove from stove fire. In a pre-heated oven (180°C) place the casserole inside oven; cover and bake for 10 minutes. Remove cover and fluff rice; return cover and continue baking for another 15 minutes. Check on rice; fluff; and arrange crab and top shell on...

Read More

Bringhe (Chicken with Coconut, Turmeric and Sticky Rice)

The Philippines also has it’s own version of curried food and the Kapampangans are known for this dish – Bringhe. Although it’s not the spicy type and uses fresh turmeric to taste like curry. When I was a child my mother served it with lots of condiments on the side; like chutney, raisins, and roasted and chopped peanuts. This recipe will serve 6 to 8 persons. Ingredients: 1 whole chicken cut into serving pieces or 1 kilo thigh or breast or both fillets, cut each into 4 portions 1 cup sticky rice – wash and drain 1 cup jasmine rice – wash and drain 2 tablespoons cooking oil 2 teaspoons crushed garlic 1 onion chopped coarsely 2 teaspoons powdered turmeric or 3 tablespoons grated fresh turmeric 2 cups coconut milk 1 cup water 1 bay leaf 2 small chilies (birds eye) – cut horizontally into two and seed 1 teaspoon freshly grated black pepper 3 tablespoons fish sauce salt to taste Garnish: 6 to 8 pieces small longaniza – fry in oil till cooked and use to top 1 capsicum (red or green) – roasted and sliced into strips – thick julienne 1 hard boiled egg – sliced into 8 wedges   Procedure: Preheat oven to 180°C. Sauté garlic and onions with oil in an oven proof casserole over medium flame, until onions are translucent. Add chicken and fry for 2 minutes. Season with turmeric, bay leaf, pepper, chilies, and fish sauce. Simmer for 5 minutes over low fire. Blend in sticky rice and jasmine rice and stir well till all the rice has been coated with turmeric. Pour coconut milk, add chili, and simmer till all the liquid has been absorbed; stir every 2 minutes to prevent sticking. Cover the casserole and place in oven for 30 minutes. Remove from oven and fluff rice mixture. Garnish with hard boiled eggs, longaniza and roasted capsicum and serve. Note: I use both malagkit (sticky rice) and jasmine rice so that the dish is not so heavy to the...

Read More

Sabaw na Munggo (Mung Bean Soup)

Cheap and healthy, the mung bean is the solution to s t r e t c h i n g the budget. It can be eaten as a soup or main dish. This recipe serves 6 persons. Ingredients: 3/4 cup mung beans– soak in water for 1 hour and drain 200 grams pork belly – sliced into ½-inch by 1-inch bits 2 tablespoons cooking oil 10 garlic cloves – peel and leave whole 1 whole onion – coarsely chopped 1 bay leaf (laurel) 8 cups water or chicken or pork broth 1 teaspoon freshly ground black pepper 1 tablespoon sautéed shrimp paste or 3 pieces finely chopped anchovies 1 pork seasoning cube (Knorr) salt to taste – start with ½ teaspoon 1 cup baby spinach leaves or talbos ng ampalaya (bitter melon shoots) or malunggay leaves Procedure: Using a 10 cup saucepan, sauté garlic and onion with oil, over low-medium flame, until the onion is translucent. Add shrimp paste and stir for 1 minute. Drop in the pork belly and continue sautéing for 3 minutes. Add the mungbeans and mix. Pour in water and add bay leaf and pork seasoning cube. Simmer over low fire until the mung beans and pork are tender. Season with pepper and salt. Simmer for another 5 minutes. When almost ready to serve, mix in the baby spinach leaves. Serve. Also goes well with steamed white rice....

Read More

Arroz Caldong Manok (Chicken Soup with Rice)

Rainy days and merienda (afternoon tea or snack) time call for Arroz Caldo. This one is the chicken version. The other versions use pork or beef innards called Goto. There is also a ‘pamahiin’(old wives tale) that when you start building a house, you serve Arroz Caldo to the workers so that good luck will come upon the building of the home. Ingredients: 1 one whole grain fed chicken cut into serving pieces or 500 grams mixed (breast and thigh) chicken fillets – cut into 1-inch by 1-inch by ½-inch pieces 1 onion – slice into strips 2 whole garlic – minced 2 teaspoons ginger – sliced julienne (like match sticks) ¼ cup cooking oil 6 to 8 cups water or chicken broth (6 cups to start with and adding later as necessary) 2 chicken cubes Maggi or Knorr cubes 2 tablespoons fish sauce ½ cup malagkit (glutinous) rice (from Asian food store) salt and pepper to taste 2 tablespoons spring onion – sliced thinly into rounds for garnish and flavor Procedure: In a 4 quart casserole, over medium-low fire, sauté the garlic in ¼ cup cooking oil till light golden brown. Remove the garlic and set aside. Separate about 2 teaspoons garlic and return to pot and sauté with the onions. Sauté the onion and garlic till the onions are translucent. Place chicken in mixture and sauté till chicken pieces are slightly brown. Add the fish sauce and glutinous rice; stir to mix. Pour in water/broth and add chicken cubes. Simmer chicken and rice, adding extra water/broth when necessary, till tender. (about 45 minutes) Check every 10 minutes to stir the pot. Season with salt, pepper and fish sauce. Garnish with spring onions and fried garlic. Soup should be on the thick side. Serve while...

Read More

Bistek Mestiza (Half-Breed Beefsteak)

Bistek Mestiza (Half-Breed Beefsteak)

Ingredients: 500 grams thinly sliced (1/4-inch thick) New York cut – using the blunt side of knife, pound all over the meat; both sides (secret to having tender beef) 2 cups sliced onions (half moon – cut onion in half, lengthwise and slice 1/8-inch thick) 1 teaspoon minced garlic ¼ cup light soy sauce 2 tablespoons water 1 tablespoon lemon juice or 1 ½ teaspoons calmansi juice salt and pepper to taste 1 cup corn flakes crumbs or bread crumbs– place on plate 1 whole egg – beaten – place in a bowl cooking oil for sautéing (2 tablespoons) and frying (about 1 cup) Procedure: Meat: Dip each slice of beef in egg; then dip and cover all over in corn flake crumbs. Set aside. In a frying pan, place 2 tablespoons of cooking oil and sauté the garlic and onions till the onions are translucent (wilted). Pour in the soy sauce, water, lemon juice; Season with salt (1/8 teaspoon and ¼ teaspoon freshly ground black pepper) Set aside.Combining the Rest of the Ingredients: In another frying pan, over medium heat, pour in enough oil to cover the bottom of the pan. When the oil is hot (180°C), fry the steak slices, one by one, one minute each side; then set aside. In the pan, with the onion mixture, place the fried steak and simmer with cover, for 5 minutes. Serve. Goes well with steamed rice or mashed potatoes. Notes: To make the regular Bistek, do away with the crumbs, beaten eggs but you still must fry each one. You can also use sirloin cut for this. The New York cut is just more...

Read More

Lengua Estofado (Ox Tongue Stew)

Lengua Estofado  (Ox Tongue Stew)

Ox tongue is one of the cheapest cuts of meat nowadays because it takes a few hours to prepare and cook it; but one must remember there is hardly any part of the tongue that you discard. It has a different flavor from the other cuts of beef but with the addition of some herbs and spices, it has its own savory flavor. How to clean the ox tongue: In a pot that can totally submerge the ox tongue, fill with water and bring to a boil. Place the ox tongue in the water and let cook for half an hour. Remove the ox tongue from the liquid and remove the white membrane that surrounds the ox tongue. If membrane is hard to remove, return to the hot liquid and continue to boil for another 15 minutes. Keep doing this till all the white membrane is removed. In the USA, Australia and other countries, the ox tongue is already clean; this step is not necessary. Ingredients: 1 ox tongue (its around 1 plus kilo) water to cover tongue in a pot 2 bay leaves 10 whole peppercorns 4 pieces cloves 1 teaspoon salt 1 tablespoon tomato paste 2 onions – quartered ¼ cup soy sauce Garnishing: 100 grams mushrooms – cut into four (sauté mushrooms with 2 tablespoons of olive oil 1 carrot – cut into small squares and blanch in boiling water for 5 minutes ¼ cup green peas Sauce: 2 tablespoons flour 2 tablespoons butter 2 cups of cooking liquid 1 piece beef cube 1 tablespoon red wine salt and pepper to taste Tenderizing the ox tongue: In a pot, place ox tongue and add water till the tongue is fully submerged. Add the onions, bay leaves, peppercorns, cloves, salt, tomato paste and soy sauce. Bring to a boil and then simmer for 1 hour. Remove ox tongue from cooking and liquid and slice into desired size. I prefer to slice them into ¼-inch thick oblong pieces. Return the ox tongue into the cooking liquid and continue to simmer till the ox tongue is tender. Remove the ox tongue from the liquid and arrange in a baking dish. Make the sauce. Sauce: In a small sauce pan, over low fire, place the butter and flour. Using a wire whisk, stir the butter and flour till the smell of the flour doesn’t smell raw. Pour a fourth cup of cooking liquid into butter/flour mixture and stir well till well blended. Continue doing this until all the liquid (2 cups) have been added. Continue simmering for 5 minutes. Remove from fire and pour on top of ox tongue. Scatter mushrooms, carrots and peas on top of sauce. To make...

Read More

Search Masarap.ph