Posts Tagged "Shrimp"

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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Gulay na Ubod (Sautéed Heart of Coconut Palm)

The first time I tasted young ubod was in Bacolod. Ubod is the heart of the coconut palm. In Central Luzon, killing the coconut to harvest it’s heart is not done. Usually when the coconut palm has reached it’s low productive state, is when the heart of the coconut is harvested because to harvest it’s heart, one must kill the coconut. In the Visayas, coconut palms are planted just for it’s heart; it’s main intention is not the fruits for harvest. The difference in the heart is the sweetness and tenderness compared to a very mature coconut palm. Ingredients: 1 kilo ubod (heart of coconut) – sliced julienne against the grain and soak in buko juice 2 tablespoons finely crushed garlic 1/2 cup finely chopped onion 1/2 cup cooking oil 1 tablespoon tajure (salted/fermented bean curd) 250 grams small shrimps (school shrimps) – steamed, peeled and cubed 250 grams pork belly – boiled till tender and sliced into 1/4-inch by 1-inch strips 1 buko (young coconut) – the water to be used to soak the sliced ubod and the meat sliced julienne 1 teaspoon salt 1 teaspoon freshly grated black pepper 1 tablespoon sugar Procedure: Using a wok, over medium heat, saute garlic in oil till light golden tan. Add the onions and continue to saute till the onions are translucent. Put in the tahure and mash into the garlic/onion mixture. Add in the pork belly and shrimps and saute for 1 minute. Put in the ubod, drained from the buko juice, and simmer covered for about 30 minutes or till the ubod is tender; make sure you toss the mixture every 5 to 10 minutes to prevent burning the bottom. Season with salt, pepper and sugar. Taste and adjust and serve. Note: You can serve this dish as it is or you can make Lumpiang Sariwa...

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Lumpiang Sariwa (Spring Rolls)

The lumpia (spring roll) is favourite, not only by Filipinos but also by other nationals that have tasted it or whose cuisines also have a version of it; like the Chinese or the Vietnamese. This version needs a lot of time in the kitchen since even the wrapper is home made; but believe me it’s worth the effort. Mom would always serve it for special occasions like her birthday or Dad’s. I remember the times that my uncle, Ernesto O. Escaler would order from me, just the wrappers, so that he could make Crepe Suzette with them. The secret of the Lumpiang Sariwa Sauce is using the drippings from the cooked vegetables. If you are pressed for time, you can also serve this without the wrapper and use the lettuce as a bed on serving dish. Lumpia Ingredients: 1/2 cup cooking oil 1 tablespoon minced garlic 250 grams pork belly (liempo) – boiled in water till tender, sliced into very thin strips (1 1/2-inch long, 1/8-inch wide and 1/4-inch thick) 500 grams heart of coconut palm (ubod) – slice Julienne, against the grain and soaked in water or coconut juice 250 grams small shrimps or prawns – steam, peel, cut into cubes 500 grams blue swimmer crabs (alimasag) – steam, peel or 1 cup of canned or frozen crab meat 2 pieces of tokwa/tofu cakes (firm type) to make 1 cup – cut into 1/4-inch cubes 500 grams cabbage – sliced julienne (remove the white pith, you need just the green part) 1/2 cup cooked garbanzos (chickpeas) – remove skin 1 1/2 cups jicama (singkamas) – peel and slice julienne 100 grams snow peas (chicharo) – remove thread and slice julienne 1 tablespoon salt 1 teaspoon freshly ground black pepper 1/2 iceberg lettuce – remove center and using fingers, tear into 3-inches wide and 4-inches lengths; soak in water for 20 minutes and drain 20 pieces of Balat Lumpia wrappers Lumpia Procedure: Using a large wok, over medium-low fire, pour the oil in wok and saute the garlic till a very light golden tan. Add the pork, shrimps/prawns, crab meat, tofu and ubod. Cover, turn fire to low and simmer for 15 minutes; tossing and turning every once in a while. Add cabbage, garbanzos, singkamas, snow peas, salt and pepper. Mix thoroughly. Return cover, still over low fire, simmer for another 15 minutes; mixing every once in a while. Remove from heat. Using a large colander, drain the mixture, collecting the drippings. Set aside to cool. Lumpia Sauce Ingredients: 2 tablespoons cooking oil 1 tablespoon finely crushed garlic 2 tablespoons soy sauce 3 tablespoons brown sugar or grated panocha (firmly pack) 2 tablespoons corn starch – make a paste by adding 2 tablespoons...

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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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