Saturday, December 8, 2007
Thursday, November 29, 2007
Saturday, November 24, 2007
Sunday, July 22, 2007
The above picture was the resultsof my "Greek" adventure with the New Zealand Spinach from my backyard as pictured below. The plant is very prolific...It does not need any pampering and they seed themselves every year. What I like about this spinach is there is a more of bite to it than the regular store bought spinach.
If you have the plant...separate each leaves from the stem, discard the stem, wash and clean and parboil in a pot of water.
2 lbs. spinach leaves
Drain, chop and set aside. Let stand for 15 minutes, then press out all the liquids.
In a bowl, combine;
1/2 cup chopped parsley
1/2 cup fresh dill
2 cups finely chopped onions
1 tsp. salt
the par-boiled spinach
1/4 cup Extra-virgin Olive oil
Add and saute until soft and transparent:
3 cups chopped onion
the spinach mixture and saute for a few minutes
1/2 lb. feta cheese
1/4 tsp. ground black pepper
Prepare the filo leaves:
Place each filo leaf in a buttered 10" x 17" x 2" baking pan, brushing each leaf with melted clarified butter. Add the spinach mixture, spread into a thick layer then add the remaining filo l;eaves, again brushing with melted clarified butter. Cut into 3'' X 3" pieces with a sharp knife.
Bake a 375 degrees for 30 minutes until golden brown.
Sunday, May 13, 2007
The strudel that I knew of was made of apples. Our loquat trees has always provided us with ample fruit every year. We are up to our gills with the fruits. So I decided to do something with them. Why not make a strudel? Whether you make strudel dough yourself or buy it---for it comes ready to use---there are endless possibilities for the "interior decoration".
Prepare the filling in advance since the loquats needs to be peeled and seeded...drop them into a large mixing bowl with water to cover with 1 tablespoon salt. When all the fruits are peeled and seeded, drain and combined with:
You should have 5 to 6 cups of the fruits.
1/2 cup brown sugar
1 tablespoon cornstarch
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon lemon juice
1 tablespoon lemon rind
1 teaspoon vanilla
1 cup melted butter
You can buy your strudel dough or use the filo dough (remember you have to brush melted butter on each layer of the filo dough---this is rich in calories...but good!).
I make my own dough the old fashion way;
1 1/2 cup all-purpose flour
1/2 teaspoon salt
Work with your hand...
1/2 cup room temperature lard
...until the grain in the mixture is pea size.
3 tablespoon ice cold water
...until the mixture holds together when you gather it into a ball. With a rolling pin, shape the dough into a 8 x 12 sheet, place the fruit mixture and roll into a log. Securing both ends. Scour the top with a knife, brush the top with scrambled egg...sprinkle some sugar on top. Place on a pre-heated 375 degree oven for about 40 minutes or until the tops oozes some juice and golden brown...
Serve with vanilla ice cream or grated cheddar cheese while it is hot or warm.
Friday, April 20, 2007
I still won't eat anything that I have not prepared in the case of what I call "The Insiders". In some cases, I substitute the meat ingredients to my liking.
This "insider" is the muscular lining of the beef stomach. There are 4 kinds, all of which are used at least in one or two Filipino classic recipes. There is the "fat " of the belly, then there are three different sections of the honeycomb tripe which comes from the second stomach of the cow.---the extremity of the the belly, which is only partially honeycomb. The honeycomb is more expensive than the others. In Italy, I was fascinated with the street vendors in the city and beaches that peddled boiled tripe, cut in big square pieces, eaten by the consumers with a twist of lemon wedges. Honestly, I did not have the nerve to try them. I had them at home from my own kitchen...it was even bought at the Navy Commissary.
"PAMPLINA" HONEYCOMB TRIPE STEW
In the different region of Spain, "callos" has been prepared similarly with variations. My mother cooked this dish on special occasions and as I remember it was eaten with "puto Binang", a very light, yellowish in color steamed rice cakes. This dish is eaten not as main course, but somewhere between meals because steamed rice is not part of it. I am guessing that the original dish came from Pamoploma, Spain, I am also sure that there has been some alteration somewhere. I had encountered and tasted a few, one is called "Callos Madrillena." but not as good as how my mother prepared it. Of course the recipe below was only adapted from her recipe ...I made a few twists here and there.
Wash the tripe thoroughly in cold water, blanch in a boiling water for 5 minutes, Drain and transfer to a big pot to hold. (If you have a pressure cooker, cook them for half an hour).
Two pieces of honeycomb tripe, about 3 lbs
1 onion, quartered
2 bay laves
If you are cooking in a big pot, skim the foam from the top of the boiling broth and simmer until the tripe is fork-tender. Remove from broth, let it cool and slice into bite size pieces. Strain the broth and set aside.
In a wok or skillet, saute:
4 rashers of bacon cut into small pieces and render fat.
(do not crisp-fry the bacon)
3 minced garlic cloves
1 diced onion
1 1-inch fresh ginger, minced
1 sweet red pepper, seeded and diced
Add and saute for 5 minute:
The sliced tripe
2 chorizo de Bilbao or pepperoni, sliced 1/8 inch
Transfer to the original pot with strained broth.
2 large potatoes, peeled and cut 1/2 cubes
1 8-o. canned chick peas(garbanzo beans) with the juice
1 8-oz. canned navy beans with juice.
Simmer until potatoes are done.
1 cup of cream or 1 can of evaporated milk
Correct seasoning with fish sauce and ground black pepper.
Served with grated Parmesan cheese on top.
KARE=KARENG GOTO - TRIPE IN PEANUT SAUCE
With this recipe try to get at least two kinds of honeycomb so as to give you different textures.
Trim out the fat, wash and parboil for 5 minutes in water to cover, discard the water and wash again and drain. Cool.
Cut into 1x2 inches squares
3 lbs. honeycomb tripe
Have ready a heavy pot with lid
Add to enough water to cover:
1 beef bouillon cube
1 quartered onion
3 garlic cloves garlic
1 celery stalk
1 bay leaf
Bring to a boil and add tripe and simmer for 1 hour to one and one half hour until the tripe is fork tender. This depends how old the owner of the tripe was.. Drain and set aside, Strain the broth, discard the vegetables seasoning.
Pressure Cookers will cook the tripe fork-tender in 30 minutes
Meanwhile prepare the sauce;
1/2 cup rice flour and set aside
In the same pot where you coked the tripe saute:
3 tablespoons vegetable oil
4 minced garlic
1 diced onion
Add the saved broth.
2 canned coconut milk
2 Chinese eggplants, sliced 2-inches thick
1 lb. whole green beans or "sitaw"
1 lb. bok-choy, cut in 2 inches length
2 cans banana blossoms or frozen artichoke hearts
1 teaspoon annato or achuete
1 teaspoon azzafran blossoms("kasuha")
Simmer until vegetable are cook.
In a bowl put the toasted rice flour
1 cup peanut butter... I like the smooth type but you can use the other type.
Add some broth and stir before putting it to the tripe and vegetable mixture. Gently stir the stew, may add some more "extra" broth or water if needed.
* If you notice there is no salt added in the recipe...! It is suppose to be a bit bland but with the flavor of toasted rice and peanut butter.
This is served with "guisadong bagoong."
DINUGUAN - BLOOD STEW
In a covered pot over medium heat, bring to boil:
6 cups of water
2 pounds boneless picnic or shoulder cut with skin pork
2 pounds chicken thighs
salt and pepper to taste
On the first boil, scoop the foam, discard and lower the heat
Continue until the meat is tender. Cool and cut into bite size cubes.
De-bone the chicken and cut the same size as the pork. Save he broth.
In a skillet or wok, saute until translucent;
2 tablespoons vegetable oil
2 minced garlic cloves
In the Philippines. "tamales" is one of those dishes eaten when one craves something different for merienda or snack. They are not easily available, nor sold by the street vendors. In Mexico and even at the border cities of the US, one can buy them from the street vendors...in a cart with poratble stoves that you can assure that they are freshly hot. In Manila certain select establishments specializes in them. I remember in my younger day, Aristocrat Restaurant in Dewey boulevard (now Roxas Blvd.) sells them. They don't make them in their kitchen, but delivered by one of our relative from Jolo, Mandaluyong.They are related to my maternal grandmother.
In a wok or skillet, toast:
5 cups of rice flour, set aside
1 cup chicken broth
6 cups of coconut milk
salt and ground black pepper to taste
1/2 cup ground peanuts
1/2 1/2 brown sugar
1 tesapoon annato powder (achuete)
Cook over low heat until thick and mixture separates from the side of the skillet stirring constantly to prevent scorching.
Cool and set aside:
In another skillet or wok, combine;
2 cups of rice flour (not toasted)
3 cups of coconut milk
1 cup chicken broth salt and ground white pepper to taste
cook over low heat, as the first mixture. Cool and set aside;
Meanwhile, boil ;
4 eggs, sliced in eight's or whole quail eggs ( canned quail eggs will do)
In a wok or skillet saute and caramelize;
2 tablespoon vegetable oil
3 minced garlic cloves
1 diced onion
1 cup flaked chicken breast
1 cup julienne ham
1 teaspoon cayenne pepper
Chorizo de Bilbao or pepperoni crosswise thin
Prepare the banana leaves;
Wash and wipe dry and cut into 5x5 inches pieces. Blanch in boiling water or pass through an open fire of a gas burner to make the leaves pliable. This also strengthens the leaves and will not split or tear while in he process of wrapping. I personally prefer blanching in boiling water...the easy way.
Lay two pieces on top of the other.
At the center put 2 tablespoon each of the flour mixtures side by side.
Pat lightly to to make a mound. Top with the meat mixture in the center, sliced eggs, Chorizo de Bilbao and a few roasted peanuts.
Overlap the two ends of the leaves over and fold encasing the "tamales " mixtures. Wrap again with another piece of leaf or aluminum foil into the desired bundles. Without the aluminum foil, you can tie the bundles with raffia or Cotton strings.
Steam for about an hour, Serve warm or cold.
Note: If you don't have a steamer, use the foil for the final wrap. place them on a large baking dish . Cover with aluminum sheet and steam-bake 350 degree oven for an hour.
TAMALES MY MOTHER USE TO MAKE
This recipe is what I can remember my mother and use to make. It is not often that this was present in our dinning table because like working mother. she does not have the time to do it personally. We have a relative that specializes in this dish, sells the finished products to hotels and restaurants in Manila. So, our "tamales" for the holidays comes from the kitchen of a relative...bought! There is a lot of planning and work on this recipe, but worth it!
In a stock pot, boil in water to cover:
6 chicken breast
1 pound pork butt (optinal)... (you can use prepared cooked sliced ham and does not have to with the rest of the ingredients)
1 onion, halves
1 celery stalk
2 whole garlic cloves
2 chicken bouillon cubes
Drain, cool and set aside.
In the same broth cook;
1 pound shelled shrimps, just pink and opaque...don't over cook them.
Drain and set aside;
Combine and stir
2 cups water-ground corn meal
2 cups of water
cups of coconut milk
2 tablespoon chili powder
1/cup smooth peanut butter
1 cup brown sugar
1 teaspoon azzafran ('kasubha")
1/2 teaspoon ground black pepper
Place on top of the double boiler in simmering water.
Stir until the mixture is set and does not stick on the side of the pot. Transfer to a bowl and set aside.
Clean the top pot of the double boiler, combine and stir;
4 cups glutinous rice flour
2 cups chicken broth combine with,
2 8-ounces canned coconut milk
1/2 teaspoon white pepper
Cook the same as the first flour mixture...you should have a soft paste consistency for both of the pastes.
Cool and set aside.
Prepare the banana leaves as above recipe.
At the center of the banana leaves, put 2 heaping tablespoons of the paste mixture side by side, top with;
pieces of flaked chicken breast
sliced pork pieces...you can eliminate the pork and use ham instead.
sliced Chorizo de Bilbao
quartered piece of hard boil eggs or one quail egg
Wrap as above recipe, arrange on a steamer,steam for an hour.
ALMOST LIKE TAMALES...BUT!
This is a pseudo-tamales in a sense and look like the real tamales. This I found while in Hong Kong and sometimes they are sold frozen in some Asian supermarket that has been wrap in bamboo leaves...yes! bamboo leaves are big in China.
3 cups glutinous rice (malagkit), washed and drain
Transfer to a microwave-casserole dish and add and blend well;
3 cups coconut milk
1 table spoon chili powder
1 teaspoon chicken bouillon powder or mashed
Cover the casserole dish with plastic wrap and place in the microwave oven, set for "rice." When the "ringer" of the oven indicates the rice is done...I assure you that it not! Stir the rice, turning over several times, discard the the plastic wrap and place a wet paper towel on top and cover with lid or another plastic wrap...COOK TWICE!
Cooking twice will assure you to have a tender glutinous rice. Cool and set aside.
3 hard boil eggs, quartered
4 chicken breast, boil and flaked into 12pieces
12 slice pieces of ham
1 Chorizo de Bilbao, cut into 12 slices
1 cup of unsalted roasted peanuts
Divide the rice into 12 portions, make a compact mounds on prepared banana leaves. Place on top of the mounds...in the following order; ham, chicken, chorizo, peanut and eggs
Follow instruction for the banana leaves preparation and wrapping as from the above recipes.
Steam for an hour.
Serve with your favorite salsa.