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Thought up this recipe while reading A Bride's Story by Kaoru Mori. For some reason, I was looking at the dim-sum like things they were making on page 160, volume 1, and suddenly wanted to make my own. Except instead of a noodle-texture dim sum, I wanted a bun, that I could either eat on its' own, or stuff with meats, or sweet red bean paste.  I remember my mom making beautiful white siopao meat buns (Asado style) when I was a kid, but when we tried again in Paris, the buns, while an acceptable bread, were brown, with a rather toasty wheat flavor; and they became very hard within a few minutes time. The flour was just the wrong consistency! We haven't made any since, I'm afraid, having lost our old recipe for the classic buns my mother had success with. This recipe seems closest to what I remember, so I'm linking it here. The buns I was daydreaming about were small, and I rather wish I could afford to experiment with fillings. In the meantime, here's my little brainstorm. If you're brave enough to try, do let me know what you think, and what adjustments you make to the filling! (By the way, She Simmers has another bao bread with fillings idea, that I'm sharing here since we're fond of make-ahead meals! She also has a helpful tip about filled buns.) Incidentally, I highly, HIGHLY recommend Kaoru Mori's A Bride's Story. It's set in 'Central Asia', and some rather astute fans have guessed that it's in the areas near Turkey; and guess that Amir/Amira (I prefer the latter, personally) is from the '-stan' areas (more Kazakhstan or Uzbekistan, or Turkmenistan. Yen Press has, of this writing, the first two volumes out; and when they get Volume 3 out, I recommend somewhat NOT reading it unless you have some kind of mutton meat dish near you. Really. I keep getting hungry whenever I read that chapter. (by the way, yes, things are much tastier if you fry the onions first then follow it up with the other ingredients. If using garlic, fry with the onions. Read to the end of the translation, because they give some explanation for the dishes mentioned.) Squirrel's Delight Filling1-2 packages roasted chestnuts, chopped 1/2 cup chopped roasted walnuts 1/2 cup chopped cashew nuts Chopped or ground hazelnuts 1 to 1 1/2 cup packed brown sugar 3-4 cups boiled, peeled mashed sweet potato or potato Dash of maple syrup 1/4 to 1/2 teaspoon instant coffee Optional additions: Dried fruits and berries, cinnamon, nutmeg, cardamom, sunflower seeds, dried currants Mix ingredients together until well blended and evenly distributed. Use about a spoonful in each small bun. Crossroads Fillings - named after the Otoyomegatari chapter I mention above; certainly inspired by it. You can substitute home made naan bread (here's another recipe)for the mantao for this recipe. Any combination of the following meats: Roast mutton or lamb, meat chopped fine, roast or grilled beef, chopped fine roast duck, shredded, skin included and sliced into strips Roast pheasant, chopped into small chunks All meats must NOT have any bones. The following ingredients are at least 1/4 to 1/3 cup worthRoasted sunflower seeds, chopped Roasted chestnuts or cashews, chopped Sun-dried tomatoes, sliced fine baby carrots, canned or fresh, chopped fine green beans, sliced diagonally into very thin slices Capsicum / bell pepper, green and red, sliced into very fine strips Optional: shiitake mushrooms or portabello mushrooms, toasted with olive oil Eitherspiced potatoes, mashed (spices: curry, cardamom, pepper, garam marsala; or shortcut with Moroccan Spice) rice cooked in chicken broth with some curry seasoning, until all broth is absorbed and the rice is soft. Note: I have left the measurements loose as how much prepared depends on the amount of meat obtained. Mix ingredients together, seasoning and spicing to taste, till well distributed. Use 1 to 2 spoonfuls of filling per bun. If using the mantao bun recipe, you can freeze these for future steaming OR frying! I'm not so sure you can freeze naan though. Tags: beef, bread, filled breads, food, meatpies, poultry, recipe mods, recipes, rice foods
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A week or so ago we rode a taxi that was also selling milk candy. We bought some because Vincent loves milk candy, and it turned out very yummy. I set out to replicate it. Ingredients: 2 1/3 cup of powdered milk (set aside the 1/3 cup) 2 1/3 cup white sugar (set aside the 1/3 cup) 1 300ml can of sweetened condensed milk Sugar to roll the candy in Paper to wrap the candy in Put 2 cups of powdered milk into a large bowl, poking apart lumps with a fork.  Add 2 cups of sugar, and blend evenly together.  When the sugar and milk are evenly distributed pour in the condensed sweetened milk gradually, while mixing the milk and sugar blend into the liquid.  ( More pics and instructions )You don't have to stick to white sugar; you can coat the candy with colored or flavored sugar, sprinkles, or chocolate powder, or other delicious combinations. Experiment! If you want to flavor the candy with say, coffee, or chocolate, it would be best to mix in the added flavor with the sweetened condensed milk before adding the liquid milk to the milk powder and sugar. Some areas of the Philippines specialize in Pastillias that are wrapped in beautifully cut paper wrappers, the paper lace streaming out from the wrapped candy. Tags: candy
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Here's how we cook rice - using a rice cooker, or in a pot on the stovetop. Let's assume that you're cooking on the stovetop. It's a sort of 'rule of thumb' method that's worked for us no matter what country we're in. After washing your rice in the pot, drain out most of the water, then shake the pot so that the wet rice sits mostly level in the pot. Make a gesture like you're flipping the bird at your pot, take your thumb and press the thumbnail at the middle of the ...er, middle section of your middle finger. Holding your thumb to that point to mark up to where the water should be, dip your finger into the pot, keeping it vertical, till the fingertip just rests on top of the rice. Fill the pot with water up to where you've marked with the thumbnail.  Very sorry for the crappy drawing, and yeah, I tried not to make it like I'm giving everyone the finger. ^^;;; this is supposed to be a helpful diagram!!! On lowest fire on your stovetop, put your pot of rice, covered, and let it simmer on the stovetop till cooked (usually about 15 minutes). You may need to lift the cover at one point because the water will boil over; after you've lifted the lid and the bubbles have gone down, you can replace the lid and let the rice continue cooking; it won't boil over again. The amount of water may change a little depending on how old the rice is (from harvesting) Freshly harvested rice may need slightly less water, while the older stocks will need more - you'll know from how dry or moist the rice is after cooking with this method - if it's a touch dry and undercooked, you'll need more water; just shift your thumb a couple of millimeters closer towards the first joint from your knuckle. If it's too moist, shift your thumb in the other direction. You can use this to also change how 'wet' or 'dry' you want your rice to be. If I want a particularly sticky rice, I don't wash the rice till the water runs clear; I wash it maybe twice, since the remaining rice starch will make it more sticky, and add a little more water. Good luck! originally posted hereTags: cooking methods, rice foods
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 From left, clockwise: Bilo-bilo, Green Tea Rice with Flavored Seaweed, puto rice cakes. Not shown: big mug of sencha. Bilo Bilo is a dessert/breakfast food / snack that we have here in the Philippines. It's a sweet, chunky, thick stew of glutinous rice flour balls, jackfruit, sweet potatoes, cassava, boiled saba bananas and sago jelly pearls. The purple things in my bowl are the glutinous rice flour balls, since out of the whole stew that's my favorite part, so my mom gives it to me. Warm and filling, she buys the bilo bilo from a kaninderia (a form of local diner/food-selling stall here) she passes by when she comes back from church every morning. My son adores the puto cakes so I don't eat too many of them, so he can have more of them. The rice balls are made by mixing glutinous rice flour with water into a dough, rolled into balls and dropped into the stew. They also serve as the thickener.  Green Tea Rice has become, in the past few days, my go-to easy meal. I've been rather light on the appetite lately, and have not been hungry lately, and subsisted mostly on sencha. Making a meal of it is easy as heck. Just have a bowl of cooked white rice, sencha, or ryokucha, and, optionally, those seasoned seaweed rectangles you can buy in Korean or Japanese or most Asian grocery stores. Crumble the seaweed into the rice, mix, then add enough tea to serve as your broth. Eat and enjoy. Tags: recipe, rice foods
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 Lately I have been utterly addicted to Kettle Corn (this picture shows a bag that my brother bought me yesterday - the brand I prefer is simply called "Kettle Corn"; I don't have a picture because I ate it all already) and I've been wondering if my cravings can be satisfied if I make my own. A quick search of Food.com yielded two recipes that seems likely - a Rachel Ray one and this one with somewhat garbled instructions. I pondered using those proportions, but creaming the butter, salt and sugar together before tossing the popcorn in it, similar to this method of caramel popcorn. The salt would have to be the fine table salt; we use rough sea salt at home. I'll have to try this sometime. I've never POPPED popcorn before though... so maybe this would be an easy method? Now excuse me. That little bag of popcorn is calling out to be eaten delightfully savored and munched on. Tags: snacks
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I know this isn't cooking, but I figure, my hearth witchery isn't limited to the work done in the kitchen! For a while now I've been wanting a leather cover with pockets, sleeves and a penholder or two - the kind you'd see in a pocket organizer - except instead of the replaceable ringbound thing, I wanted to be able to slide in a thick journal notebook. I found an organizer that I thought was perfect in size for me, but I don't like the rings, so I spent some time removing the binder rings from the rivets which attach it to the leather cover. I hammered the stubs flat, and am considering putting in a pair of decorative brass buttons... or perhaps gears, if I can find them! The first few pages of the included loose-leaf notebook were interesting - they had conversions and information and such, so I kept them, binding them together with some purple ribbon. I slid them into one of the sleeves. It works out rather well for me. The notebook is on the left. I had purchased some massive paperclips on a whim. They hold the pencil there temporarily. If I can find some black elastic that I can attach to the insides to hold down the notebook when it's closed or open, this will be perfect.  ( More pictures after the cut! )Tags: crafting, repurposing
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Chocolate de Tony ModenaNamed after my father, who would make this during cold autumn and winter nights, it is best had while still hot, with bread to dip in, or churros.It is better than Dulcinea's churros and chocolate. Beware. This is addictive stuff. Ingredients: 3/4 c cocoa powder (Unsweetened) 3/4 c brown sugar 2 and 1/2 cup evaporated milk OR full cream milk (must be full cream) *1/2 cake or 1/2 cup butter **2 tsp coffee powder Cream the butter, sugar and cocoa powder together in a saucepan, the way you would if you were making cookies. When it is well blended, add milk and simmer at medium heat, mixing constantly. When it reaches a boil, lower the heat, add coffee powder and keep stirring till chocolate is of the thickness you wish it to be. Serve at half-mug servings with toast for dipping, or add warm milk for drinking at each cup. Sinfully good. Makes roughly 4 mugs of undiluted chocolate. Notes: * Here where I live in the Philippines they sell butter in a brick cake that is equal to 1 cup butter / 250g of butter. Some brands go only up to 225g, but the one I use is 250g. I used salted butter. The butter takes place of the butter in melting chocolate if using melting / baking unsweetened chocolate or chips. **I added the coffee powder so the chocolate tastes extra dark when dipped, out of preference. Taste the chocolate before adding coffee powder so you can adjust for preference in flavor. Tags: chocolate, recipe
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Chocolate baguette?! This intrigues me so I will post this here for future reference. Chocolate Starter Bread - 200 grams (7 ounces) ripe (100% hydration) starter*
- 540 grams (1 pound 3 ounces) bread flour (I used the French T80, which is partially whole wheat, plus 1 tablespoon wheat gluten)
- 60 grams (1/2 cup) good-quality unsweetened Dutch-process cocoa powder
- 5 grams (1/6 ounce) fresh yeast, crumbled (substitute 1/2 teaspoon active dry yeast)
- 400 grams (14 ounces) filtered water at room temperature
- 2 teaspoons sea salt
- 140 grams (5 ounces) good-quality dark chocolate of your choice (I used one with a 60% cacao content), chopped to chocolate chip size on average (you'll have smaller and larger pieces, that's fine -- use them all) Makes three 380-gram (13-ounce) loaves. 1. Day One: Prepare the dough. In a large mixing bowl, or in the bowl of your stand mixer, combine the starter, flour, cocoa powder, yeast, and water until the mixture forms a shaggy mass and all the flour is incorporated. Let the mixture sit for 20 to 40 minutes for the autolyse. Add the salt, and knead with the dough hook on low speed for 5 minutes, until the dough is smooth and pulls away from the sides of the bowl. Add the chopped chocolate and mix until just incorporated. 2. Day One to Two: Ferment the dough. Cover with a kitchen towel and let the dough rest at room temperature for 1 hour. After an hour, fold the dough over itself (as demonstrated in this video) about a dozen times -- this helps give oxygen to the yeasts in the dough, it develops the flavors and builds a well-structured crumb. Apply a piece of plastic wrap directly on top of the dough, and a shower cap around the rim of the bowl. Push the shower cap down until it touches the plastic wrap -- you want the cover to be somewhat airtight -- and place the bowl in the fridge for 8 to 12 hours. 3. Day Two: Shape the loaves. Remove the bowl from the fridge; the dough should have about doubled in size. Remove the plastic wrap and replace it with the kitchen towel. Let the dough come back to room temperature, about 1 hour. Place a square or rectangular baking stone on the middle rack of your oven and preheat it to 300°C (570°F) or whatever the highest temperature setting is on your oven, for 30 minutes. If you don't have a baking stone, preheat the oven to 240°C (460°C) and line a cookie sheet with parchment paper. Have ready a well floured linen kitchen towel that you will reserve for this use (no need to wash it after baking; the more you flour and use it, the less it will stick). Turn the dough out onto a well floured surface (I dust an old silicone baking mat heavily with flour). Divide it into three pieces of equal size. Shape each piece into a bâtard -- an oval loaf -- as described here. After shaping each loaf, place it on the floured kitchen towel and pull the cloth up on each side to form a ridge that will support its shape. Cover with a kitchen towel and allow to rest for the remainder of the preheating. 4. Day Two: Create steam in the oven. During the last 5 minutes of preheating, insert a rimmed baking sheet in the lowest rack of the oven, underneath the pizza stone. Bring about 360 ml (1 1/2 cups) water to the boil in the kettle. Just before you're ready to insert the loaves in the oven, make sure you wear something with long sleeves and put on an oven mitt. Using a vessel with a pouring spout (such as a measuring jug), pour half of the boiling water into the rimmed baking sheet -- it will sizzle and steam and it will be a bit scary -- and close the oven door right away. This is to create a nice, steamy environment, to foster the formation of a nice crust. Be careful not to burn yourself as you do this -- that is what the long sleeve and oven mitt are for -- and keep kids and pets out of the kitchen for this step. 5. Day Two: Slash and bake the loaves. If you're using a baking stone, place the loaves on a well-floured pizza peel. Slash each of them 3 times with a baker's blade or a sharp knife, working the blade at a 45° angle. Slide them onto the pizza stone, working quickly to prevent the heat and steam from escaping. Pour the remaining water into the rimmed baking sheet, and lower the temperature to 220°C (430°F). If you don't have a baking stone, arrange the loaves on the prepared cookie sheet. Slash them as directed and insert into the middle rack of the oven. Pour the remaining water into the rimmed baking sheet, but don't lower the temperature. Bake for 40 to 45 minutes, rearranging them after 30 minutes so the ones at the front of the oven will be in the back and vice versa, until the loaves sound hollow when tapped at the bottom. If you're worried they might color too much but they sound like they could use a little more baking, turn off the oven and leave the loaves in for another 15 to 20 minutes. Transfer to a rack to cool completely before eating. * A 100% hydration starter is fed an equal weight of flour and water at every feeding. To learn more about starters, please refer to my post on natural starter bread. Tags: baking, bread
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Watching Blood-C made me curious about it so I hit Google... and found this: Guimauve à la Rose et au Chocolat - 14 grams (1/2 ounce) sheet gelatin
- 3 egg whites
- 40 grams (2 rounded tablespoons) agave syrup (substitute honey or corn syrup)
- 230 grams (1 cup plus 2 tablespoons) sugar
- 4 teaspoons rose syrup (substitute rose water)
- 4 teaspoons unsweetened cocoa powder, dissolved in a small bowl with 1 tablespoon hot water For finish:
- 2 tablespoons confectioner's sugar
- 2 tablespoons potato or corn starch, sieved
- 1/4 cup unsweetened cocoa powder, sieved (substitute sweetened grated coconut) On day one: Line a square 20 by 20-cm (8 by 8-inch) baking dish with parchment paper (alternatively, you can use two loaf pans or small silicon molds). Place the gelatin sheets in a bowl of cold water to soften. Have the egg whites ready in the bowl of a stand mixer, or in a mixing bowl if you're going to use an electric whisk. (I don't recommend doing this by hand, unless you have wrists of steel and the stamina of a marathon runner.) Combine the agave syrup, sugar, and 90 ml (6 tablespoons) water in a medium saucepan. Bring to a simmer over medium heat, stir to dissolve, and keep at a simmer for 8 minutes. Remove from heat. Squeeze the gelatin sheets with your hands to drain them as thoroughly as you can. Add them to the syrup, and stir with a wooden spoon until completely dissolved. Cover and keep warm. Beat the egg whites until soft peaks just begin to form. With the beater still on, add the hot syrup in a slow, steady stream, and keep whisking until the mixture cools down to just above room temperature. Transfer half of the egg white mixture in a second mixing bowl, and whisk in the rose syrup quickly. Add the dissolved cocoa powder to the remaining egg white mixture and whisk it in without overbeating. Pour the rose mixture on one side of the prepared pan, the chocolate mixture on the other (they will meet in the middle, that's okay), and even out the surface with a spatula. Cover lightly with a sheet of parchment paper (without pressing on the surface) and let stand somewhere cool for 24 hours. On day two: Combine the confectioner's sugar and potato starch in a wide, shallow bowl. Put the cocoa powder in a second bowl of similar shape. Have ready a mug of very hot water. Lift the parchment paper to remove the guimauve from the pan, and transfer the whole thing carefully to a cutting board, and cut the guimauve into squares, using a sharp knife that you'll dip in the mug to keep the blade warm. Transfer the cubes of guimauve three at a time, using your fingers to separate them delicately, into one of the prepared bowls (the rose-flavored ones in the confectioner's sugar ; the chocolate-flavored ones in the cocoa powder), and coat them well. The cubes will have a maddening tendency to stick to one another, to your fingers, and to the bowl (the top surface is especially sticky), so keep them separate and handle them lightly. Once coated, set the cubes aside on a plate, and leave them out to dry for 2 or 3 hours, flipping them halfway through. Transfer them in a fine-mesh sieve a handful at a time, and shake over the sink to remove the excess confectioner's sugar or cocoa powder. Package them up and give them away, or hide under the stairs and eat them all by yourself. Guimauve keeps for a few days at room temperature in an airtight container. Found hereTags: candy, snacks, sweets
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I'm leaving the vegetable proportions up to you since this can be adapted to as little as 2 people or to feed a lot of people. Adjust accordingly 1 tbsp olive oil Italian herb mix 1 beef or chicken broth cube, or vegetable broth stock powder (1-2 tsp) Garlic powder or at least 2 cloves garlic, finely chopped (at least) 1 onion diced leek, chopped celery, chopped into chunks (leaves also chopped fine if you like adding them in, like we do) Bell peppers or capsicums, the more varied the color, the more delicious the look of the stew, seeded and chopped into chunks at least 3 tomatoes, seeded and chopped into chunks, or a can of chunked tomatoes 1 can tomato paste a small can of white beans (if you like, red beans, chick peas, and lentils also may be put in) Green beans, a small handful, chopped into fourths carrots, chopped into cubes or coins At least 1 potato, cubed 1 Italian sausage or some ham, sliced. Elbow macaroni or pasta of your choice Salt and pepper to taste In the olive oil, lightly sautée the sausage and onions (and, if using fresh garlic, add it now)together. Season with garlic powder. When onions look somewhat translucent, add everything but the pasta, just cover with water and boil for ten minutes, seasoning with italian herbs, pepper and salt to taste. Bring down to a simmer, add pasta and simmer for another ten to 15 minutes. Best eaten with a bread to dip in. If you want a thinner broth, omit tomato paste. Some like to dust the soup with parmesan before serving, or adding it in while at the simmer stage, or grating a sharp cheese over the soup just before serving. The recipe above is basic (to me) and variations on it may be made if desired - chunked squash, eggplant, zucchini and other vegetable may be used. This is a versatile poor man's soup, after all. At it's very lightest, just use onions, garlic, tomatoes, celery, capsicums, soup stock, potato, noodles, herbs, salt, pepper. Tags: soup, stew
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I know that might sound weird, but they're actually quite delicious. And, unlike umeboshi, you use ripe cherries, the kind you'd eat fresh. You're probably thinking: SACRILEGE! I know my Dad was horrified to see my mother and I happily salting about a kilo of cherries, but the batch wasn't very sweet and lacked flavor, so we were trying to salvage the lot. Enter the idea of pickling them and salting them. We experimented; originally simply soaking the washed and pitted cherries in just vinegar yielded very sour pickles. We tried using white vinegar, cane vinegar, no luck. (I will have to remember trying it with apple cider vinegar someday), then we tried diluting the stuff. Then we hit upon the idea of brining the cherries. This was met with an "aha!" that lead to a small amount of vinegar (tossing the cherries in them first) then tossing the cherries in kosher salt.Oh my. The balance of sourness and saltiness added to the sweet of the cherries. We were in France when we tried this, the weather is much more amenable to salting the cherries. This isn't the case in the Philippines. I was able to get my hands on cherries somehow, and we savored them while we could. Fortunately I caught the first cherry just starting to mold in the fridge, and decided that the survivors be pickled. Mom didn't want that the salted cherries end up moldering away, like the grapes she'd bought for my son and they'd forgotten to feed to him quickly, so she soaked them in two jam jars of cane vinegar. Specifically, Marca Pina brown cane vinegar. We are looking forward to using that cherry-soaked vinegar on salad. But alone, simply fished from the vinegar, kyaaaaah the sourness. Delightful, but too bitey. So, we sprinkled salt on the cherries. There it was, the glorious melding of saltiness and sourness, smoothing away the bite. This is a great way of using cherries that aren't too sweet or just seem to lack flavor, or are too sour for eating as fresh cherries. In fact, if you have sour cherries, try just dipping them in salt and munching as you go! Tags: pickles and preserves
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2 cream dory fillets 3 teeth of garlic, finely chopped 1 cup chopped leek 1 tbsp salted black bean (and some of the broth) 2 tbsp butter 1 tbsp chicken broth powder or vegetable broth powder Maggi savor / seasoning sauce 2 calamansi (juice of), or 1 tsp lemon juice marinade: milk, mixed with lime or lemon Marinade the cream dory fillets for at least 30 minutes before cooking. Melt butter in pan and sauté garlic a litte. When you can smell the garlic, put in cream dory fillets and lightly fry, turning the fillets over after about a minute each side. Put in the leeks, black salt bean and it's broth, the broth powder, and stir. Fry the fish in the mixture till halfway cooked. Add the juice of calamansi (or lime), and add water enough to reach halfway up the fillets. Simmer, season with Maggi Savor as needed. Turn off heat fish is cooked through but not dry. Serves 2. Tags: fish, main dish
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This recipe was given to me by a friend who loves to cook as much as I do. The recipe in turn, was handed to him, word of mouth, by his much beloved grandmother; apparently he is to inherit her cookbook as well. Unlike other adobo recipes, this uses only vinegar and needs no soy sauce. The recipe is very good at rendering out all the fat in the meat, so you have the option of separating the oil and saving it for future recipes, as well as reducing the oil of the dish itself. I will write it down as it is supposed to be cooked; but I do note that this could be used to make incredibly delicious Adobo Flakes. Equal parts of beef and pork, at least a kilo each. For per kilo of meat, a head of garlic to 1 and a half head of garlic, peeled and crushed. For every kilo of meat, 1 cup of vinegar. Crushed pepper to taste Salt to taste Atsuete Boil in just enough water to cover, beef, with it's share of vinegar and garlic, till the meat has just cooked but is not yet soft. Add the pork with it's share of vinegar and garlic, add water enough to cover, season with some pepper and very little salt and allow to simmer on low heat. Let the broth boil down, then add enough water to cover, and stir, and allow to boil down again. Keep doing this till the meat is falling-apart tender, and the broth/sauce is yellowish in hue. Reduce the liquid to sauce consistency. Remove and set aside the meat and garlic, draining it of liquid. Fry the meat and garlic to crisp the meat, and you can use some of the oil from the meat boiling. (You may shred the meat first as well, so that all the meat is crispy. You could stop at this point and have it as Adobo Flakes.) Heat the atsuete in some of the oil, to bring out the color, then when the oil is reddish orange in hue, add oil to the sauce (which should be drained of most of the oil. Keep the oil aside for future cooking, as it's flavored now, and will). Add to the sauce the fried meat, simmer slightly, and serve with ginisang bagoong.Tags: filipino recipes, meat
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1 kilo beef sirloin, sliced thinly 1 1/2 Tablespoon + 1/2 teaspoon salt (fine salt) 7 Tablespoon white sugar 2 teaspoons minced garlic 1 tsp. ground black pepper 2 1/2 tablespoon soy sauce 3 1/2 tablespoon vinegar Mix all ingredients. Store in the refrigerator for 24 hours or longer before storing in the freezer. It’s best to marinate the beef overnight as the flavors seep in more. Divide the 1 kilo marinated beef into separate plastic bags so you can just cook them per batch. Fry for breakfast =9 Tags: filipino recipes, meat
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Vigan longgnisa are not readily available elsewhere outside Vigan, the authentic Vigan longganisa are only produced in limited quantities by the manangs of this old City. So limited that you have to order in advance should you require to take back home, if you plan to visit Vigan. I am sharing my recipe for the homemade version. Don’t worry if you could not find any sausage casing, with a little tweaking with the recipe, you can make the skinless version. Ingredients: 1 kilo ground pork 1 tbsp. sweet paprika 1 1/2 tbsp. 1 tbsp. salt 1 tbsp. pepper, coarsely ground 1 1/2 head garlic, finely chopped, 2 tsp. annatto powder 2-3 stalk kinchay, finely chopped (chinese parsley) 1/3 cup cider vinegar 1 tbsp. sugar sausage casing or 3 tbsp. cornstarch for skinless method Preparation method: Mix all ingredients except sausage casing. Place in a container with lid and chill overnight. Fill sausage casing with the mixture, twist and tie to desired size to form a link of longganisa. To cure refrigerate or hung over the smoke from an earthen stove or on open air for 3-5 days. For skinless method, roll desired amount of the mixture into balls using your hands, when the mixture forms into solid balls roll to form short sausages. Arrange side by side each other in a container with lid or wrap in a waxed paper, keep covered and refrigerate for 3-5 days to cure. Cooking procedure: In a frying pan boil 12 pcs of longganisa in 1 cup of water until all the liquid has evaporated leaving only the fats from the longganisa . Stir fry on its own rendered fat for 3-5 minutes or until skin become reddish brown and caramelized add more oil if necessary. Serve with garlic fried rice and egg. ========== Alternate Method1 kilo ground pork pigue or ham 1/4 cup garlic, crushed 1 Tbsp. onions, chopped 2& 1/2 tsp. salt 1 tsp. black pepper, ground 1/3 cup soy sauce 2&1/4 Tbsp. vinegar 2 yds sausage casing 1/2 cup water 2 Tbsp. cooking oil How to cook vigan longanisa: # In a bowl, mix thoroughly the first seven ingredients until well blended. Stuff the mixture into casing and tie every 2 inches long with a string. Hang under direct sunlight for about 4 hours to allow fat and liquid to drip and dry. # Heat a carajay and pour 1/2 cup water and 1-2 tablespoons cooking oil. Put in the longanisa. Cover and cook over low heat until all of the water evaporates. Prick each with a fork. # When all liquid has evaporated, pan fry until brown. Serve hot with fried rice, tomatoes and sliced salted eggs. Serves 8 Tags: filipino recipes, meat
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This is a local rice cake I utterly adore. Reposting from here: Recipe: Calasiao style Puto I finally figured out how to make puto that closely approximates the puto of Calasiao. This is a traditional recipe, in that it does not make use of baking powder or pre-processed flour and has only 3 ingredients: rice, water, and sugar. It takes about 5 days to make a small batch of puto, but in no way is it a difficult process. It takes patience though, but the end product is worth it. Calasiao-style Puto Ingredients: Before fermentation: 1 c medium grain rice 1 c water, or enough to fully submerge rice 1 1/2 tbsp cooked rice 1 1/2 tsp sugar After fermentation: 1/2 c sugar for every cup of fermented mixture pinch salt (optional) Procedure: Combine rice and water and allow rice to soak for 2 days. Drain saving some of the water and blend rice with cooked rice and 1 1/2 tsp of sugar in a blender adding water as needed until fine and the consistency of thick pancake batter. Put blended mixture in jar or untreated clay pot. Cover loosely to allow some air to circulate. Set aside in a warm place and allow to ferment for 3 days. When fermentation is finished, the mixture must be the consistency of poi, ube halaya or mashed potatoes. Take 1 cup of the fermented mixture and combine with 1/2 c sugar and a pinch of salt. Fold gently to combine. Pour into greased puto molds and steam on high for 15 minutes. Unmold and serve. Yum! Notes: - Do not ferment in a metallic container. - Make sure that there is as little condensation as possible while steaming, otherwise the puto will have difficulty rising. - Use unchlorinated water. - Do not use distilled water. Distilled water has very little oxygen which retards fermentation. - Steaming on high will result in a cracked top. If a smooth, rounded top is desired, steam on medium to medium high heat. Tags: dessert, filipino recipes
Current Music: Armin van Buuren - A State of Trance Episode 295
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I made this last night: honey soy chicken. You need: 1/2 kilo chicken fillet (thigh or breast) cut into strips. Marinate in enough Soy sauce and lemon juice to cover the meat, overnight is best. Whip together: 1/4 c brown sugar, 3 tbsp butter, 3/4c honey. Remove the meat from the marinade, keeping the marinade. Toss the chicken in the butter honey mixture till coated. In a deep pan put the chicken with the marinade and sautee till chicken is browned. Cover pan with lid, for about 25-30 minutes, stirring chicken occasionally. Serve with rice. I'm a big fan of stews that have been simmering on the stove for a long time. They require one pot and little effort. The other day my mother and I did an experiment: 1 kg of beef to 1 kg of chopped onion and one beef broth cube. Sauteed the beef and onion together with the cube in a pot, then covered it. I let it simmer in it's own juices, till the meat was tender, occasionally stirring. This makes a good beef stew base; you can add chopped potatoes, carrots, bell peppers and tomato sauce / chopped tomatoes and you have a nice hearty stew. However, when I made this, I added a Japanese curry mix. It was very delicious. Tags: main dish, meals, meat, one pot cooking, stew
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 1 cup butter, softened 1 1/2c all purpose flour 2 cups sugar 1 tbsp vanilla extract 1/3 cup cocoa powder Mint chippies (the kind used on ice cream) cream butter and sugar together. Add flour, vanilla extract and cocoa powder. roll dough into 1 1/2 inch balls before rolling balls in mint chips  preheat oven to 350 degrees / 180 degrees centigrade put cookie balls on wax-papered cookie sheets bake for 15 minutes, or till cookies are firm.  alterations: omit mint, chocolate, and use as base for jam thumbprints. Or turn into ginger cookies using 3 tbsp of ginger powder and 1 tbsp cinnamon. Tags: cookies
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Note: you can transform these chocolate chip cookies into double chocolate chip cookies! I also tend to double this recipe.  Basic cookie 2 cups all purpose / self-rising flour 1 teaspoon baking soda 1 cake (250g) salted butter (may substitute margarine, but butter tastes better, in my experience) 1 cup packed brown sugar 1 4 ounce package instant vanilla pudding (if making double chocolate chip, make this a chocolate pudding) 2 teaspoons vanilla extract 3 eggs, beaten ½ teaspoon salt At least 1 250g package of dark chocolate chips (or chips of choice.) If making double chocolate chip cookies: ¾ cup cocoa powder 1 teaspoon instant coffee powder Sift flour and baking soda together, set aside. If making double chocolate chip cookies, the cocoa is sifted in with the flour. Cream till light and fluffy butter, sugar, and pudding. Beat eggs, salt, vanilla extract till well blended (if making double chocolate chip cookies, beat in coffee powder till dissolved) Fold egg mixture into creamed butter mixture till well blended, then add by the rough ½ cupful the flour mixture, till cookie dough is well blended. Put dough into fridge for at least 30 minutes. Preheat oven 350 degrees Fahrenheit in the meantime. If opting to freeze dough, you can freeze dough for later use. Form balls of dough 1 and a half inch in size, and stick in as many chocolate chips as you wish, and place on lined cookie sheets about two inches apart. Bake for 13-16 minutes, or until cookies are light brown and set, but still chewy. Cool on sheets for 2 minutes before transferring to cooling racks to cool completely. You can also add dried fruit, or make jam thumbprints out of these. To make oatmeal cookies, add ½ rolled oats, and place raisins like you would chocolate chips. should make roughly 3 dozen cookies. At least. Tags: cookies, recipe mods, recipes
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Beef shank, or osso bucco; the smaller the bone, and more marbling, the better - 1.4 kg 1 kg baby potatoes, scrubbed clean, peel left on. 1 kg carrots, peeled and chopped 300g celery, washed and chopped into chunks 3-4 medium sized onions, chopped into strips. 2 beef cubes Salt and Pepper to taste Optional: Add 1.5 cups pearled barley Toss all ingredients except salt and pepper into a huge pot, cover with water, set to boil. Once it's boiled, bank heat to medium and simmer for half an hour. Taste to determine how much salt and pepper you want to add, add salt and pepper, and cover, simmer till meat is falling off the bone, adding water every so often to keep the meat covered (About 3 hours-4 hours). Tags: main dish, recipe
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I used this recipe as a base, for the cookie I wanted to make as I couldn't remember the cookie recipe I used to make jam thumbprints before. I will write the differences here; as the result is delightfully delicious~! Though, it became more of a sugar cookie. =9 1 cup butter, softened 1 1/2c all purpose flour 1/2 cup icing sugar 1/2 cup white sugar 1 tbsp vanilla extract jam of choice Preheat oven to 350 degrees F / 180 degrees centigrade Sift dry ingredients over butter and vanilla, and mix till mixture is smooth. Prepare cookie sheets with parchment paper. Roll out 1 1/2 inch balls of dough and make a small well with your thumb. Spoon jam of choice into hollow and set cookies 2 inches apart. Bake in preheated oven for 15- 25 minutes, or till cookies are lightly browned. Cool in pans, then cool on cookie racks.  Tags: cookies, recipe mods
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It's an especially hearty meal for cold autumn nights, or winter days. Pork Osso Bucco or pork with bone in it. Carrots, peeled, chopped into chunks Potatos, cut in sections Onions, at least 2, chopped into 4 sections, or rings Cabbage, chopped can of cannelini beans, drained 2 pork cubes salt, pepper to taste optional: if you can find it, cooking bananas, one or two, sliced into sections. It's rather easy: put everything but cabbage into a stew pot, put enough water to almost cover the meat, and simmer on lowest fire till meat is falling off the bone. Add salt and pepper to taste, stir, add the cabbage. Cook the soup till the cabbage is slightly soft, and serve with white steamed rice. Tags: recipe, soup
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for every kilo of meat (either chicken or pork) 250 ml each of Silver Swan soy sauce (not kikoman) and brown sugarcane vinegar. Meat (chicken and/ or pork) 1 broth cube of each type of meat. enough water to just cover the meat 5/6 of the way crushed peppercorns to taste lots of garlic, the more the better small, red onions, sliced (about 2 per kilo of meat) optional: 2-4 pieces sliced bird chilli (siling labuyo) In a pot: Sauté onions and garlic, brown the meat, add the broth cubes, vinegar and soy sauce; then pour enough water on the meat to almost cover the meat. On medium-low fire, boil away the water till it's almost gone; stirring occasionally, then add water to almost cover the meat again. Do this repeatedly until the meat is falling off the bone tender and the pork can be cut with a spoon. On the last boiling, add bird chilli if desired, and boil the sauce to desired thickness. This method will produce a lot of oil, which is boiled off fat from the chicken and the pork; you can remove most of the oil before serving. Serve over plain white steamed jasmine rice, or shred the meat, and mix with rice and the sauce to make adobo riceTags: a taste of home, filipino recipes, main dish, recipe
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