Posts made in November, 2013

Pancit Luglug aka Pancit Palabok (Rice Noodles with Seafood and Pork in Anato Sauce)

Pancit Luglug aka Pancit Palabok (Rice Noodles with Seafood and Pork in Anato Sauce)

The most popular pancit that we serve and sell is called Pancit Luglug. It’s not only popular with us, but in most Filipino restaurants, this is a best seller. Because thin rice noodles are used, it’s light and bright! BUT, it’s very time consuming to make because it has so many ingredients, thus the term ‘palabok’ (flowery or flamboyant). But because it is so delicious,  every morsel and mouthful is well worth in making  the effort. Luglug refers to the technique used in cooking the thin rice noodles; one just quickly dips it in boiling broth for 3 seconds. The good thing with Pancit Luglug, one can also eat it cold and it will still taste good. Then, there are those like my daughter, who likes to eat this at room temperature.  Topping: 1/4 cup cooking oil 2 tablespoons finely minced garlic 1/2 cup finely chopped onions 1 tablespoon anato liquid – to extract anato liquid, get 1 tablespoon of anato (atswete) seeds. Mix anato with 1/2 teaspoon liquid lye. Leave for 1 hour. Pour 1/2 cup of boiling water and mix well. Leave for 30 minutes; strain out the seeds and use liquid. Use the balance for the sauce. In the Philippine market, one can get anato seeds that have lye mixed with it. In other countries, one can find anato/atswete powder (follow instructions on package) 250 grams shrimps – steam to cook, peel and cube – save shrimp heads, set aside 250 grams blue swimmer crabs (alimasag) – steam to cook and peel to get meat (you can also use the canned or frozen variety) 1/4 kilo pork belly – boil till tender; slice into 1/4-inch thick strips 1 teaspoon salt 1/4 teaspoon freshly ground black pepper Topping Preparation In a medium sized frying pan, over low fire, pour in cooking oil and saute the garlic till a light golden tan. Remove half of the sauteed garlic and place over kitchen paper towel to drain. This is to be used for garnishing. Add the onions and continue to saute till the onions are translucent. Pour in the anato/atswete liquid and simmer for 5 minutes. Add shrimps, crab and pork and simmer for another 5 minutes. Season with salt and pepper. Set aside. Sauce Ingredients: 1 tablespoon cooking oil 1 teaspoon finely crushed garlic 1/4 cup finely chopped onions 2 tablespoons atswete liquid 1 tablespoon fish sauce (patis) 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 cups chicken broth 1/2 cup shrimp head juice – shrimp heads – using a mortar and pestle, pound shrimp heads and place in a small sauce pan; add 3/4 cup water to pan and simmer for 10 minutes then strain...

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Siomai (Steamed Pork Dumplings)

Siomai (Steamed Pork Dumplings)

The Philippines has been greatly influenced by Chinese cooking since the time of Chinese trading with the Philippines. In fact many Filipinos are partly Chinese; me, case in point is partly Chinese. Siomai or steamed pork dumpling is Chinese in origin. This recipe is Chinese in origin with a slight twist; the exchange of rice in place of wonton wrapper. The reason for this exchange is that sometimes the wonton wrapper gets soggy and looks wilted; whereas the rice makes the Siomai look always fresh. My first encounter with ‘siomai’ was when I was a grade schooler at the Assumption Convent in Manila. The nuns sold these dumplings bought from the famous “Ma Mon Luk” restaurant during the school fairs. Siomai Ingredients: 500 grams ground pork 250 grams shrimps – steamed, peeled and cut into tiny cubes 1/2 cup carrots – peeled, cut into tiny cubes 1/8-inch size 3/4 cup water chestnuts or singkamas – cut into tiny cubes (water chestnuts preferred) 1/4 cup spring onions – finely chopped 1/2 cup pork luncheon meat (Spam) or ham – cut into tiny cubes 3 pieces dried black Chinese mushrooms – soaked in hot water till soft, drained, stems removed, and cut into tiny pieces or 1/2 cup finely chopped fresh Shitake mushrooms 1 teaspoon finely grated ginger 1 tablespoon seat salt 1 tablespoon sesame oil 3 tablespoons oyster sauce 2 tablespoons soy sauce 3 egg whites 1 teaspoon freshly ground black pepper 1 cup cornstarch (corn flour) 1 cup rice – soaked in water for 1 hour and drained or 50 pieces wonton wrappers 1/2 cup frozen green peas (optional for decoration) Siomai Procedure: Wear plastic gloves and, with hands, combine all the ingredients except rice or wrapper and peas, until well blended. With hands, shape mixture into 1 1/2-inch balls and roll in rice until the whole ball is covered with rice. Set aside on a tray until all the balls have been rolled. Place a pea on top of each ball. Arrange the dumplings in single layer in an oiled basket steamer or line steamer basket with ‘katcha’. Have two inches of water in the bottom layer of steamer and bring to a boil. Place the steamer basket on top and steam dumplings for 20 to 30 minutes or until the dumplings and rice are cooked. Serve with the dipping sauce. Dipping Sauce Ingredients: 1/2 cup soy sauce 1 tablespoon calamansi or lemon juice 1/2 teaspoon hot sauce (Tabasco or Chili sauce) 1/4 teaspoon sesame oil 1 tablespoon sugar Dipping Sauce Procedure: Mix together in a small bowl and use as dipping sauce for Siomai. Notes: Wrap the cover of the steamer with ‘katcha’ to prevent the dumplings...

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