Filipino Cuisine Tips, 1 Of 2
Servings: 1
Ingredients:
E-mail dialogue between Dennis Santiago and
Manny Rothstein
MR> Got your recipes and most of them look great (though I think I may passMR> on the Pork Livers in Pigs Blood, I’m trying to cut down, but I am gladMR> that it is there), a great blend of exotic and easy to prepare. ThanksMR> for sharing them [...]
DINUGUAN (Blood Stew)
Servings: 4
Ingredients:
1 lb Pork, diced 1 ts Salt
2 tb Oil 1/4 ts MSG (optional)
2 Cloves garlic, minced 1 1/2 c Broth
1 Onion, diced 1 c Frozen pigs blood
1/4 lb Pork liver, diced 2 ts Sugar
1/2 c Vinegar 3 Hot banana peppers
2 tb Patis (fish sauce) 1/4 ts Oregano (optional)
1. Cover pork with water and simmer for 30 minutes. Remove from broth anddice. Save 1-1/2 cups of broth.
2. In a 2-quart stainless steel or porcelain saucepan, heat oil and sautegarlic and onions for a few minutes. Add pork, liver, patis, salt and MSG.Saute for 5 minutes more.
3. Add vinegar and bring [...]
KARI-KARE (Meat And Vegetable Stew In Peanut Sauce)
Servings: 4
Ingredients:
2 1/2 lb Pork hocks or oxtail, 1 md Onion, sliced
-cut into 2′ lengths 1/2 c Achute water (optional)
1/2 lb Stewing beef (optional 3 tb Peanut butter
-to make a meatier dish) 2 tb Toasted powdered rice or
1 1/2 ts Salt -Mochiko (optional)
2 tb Cooking oil 1/2 lb Green beans
2 Cloves garlic, minced 1 md Eggplant, cut into 8 pieces
1. Place hocks or oxtail pieces in a large pot. Add enough water tocover. Bring to boil, lower heat and simmer for 1-1/2 hours or untiltender.
2. If using achute water, soak 1 tablespoon of achute seeds in water for30 minutes. Squeeze seeds between your thumb and finger [...]
PAKSIW NA ISDA (Boiled Pickled Fish And Vegetables)
Servings: 4
Ingredients:
1 1/2 lb Bangus (milkfish) or 1/2 inch ginger, crushed
-white fish, dressed 2 Pieces hot banana peppers
1/2 c Vinegar 1/2 c Ampalaya (bitter melon)
1/4 c Water 1/2 c Eggplant, sliced
1 1/2 ts Salt
1. Cut fish into 4 slices. Place fish in a teflon or porcelain coatedskillet. Add all other ingredients, except ampalaya and eggplant, coverand bring to a boil. Let simmer about 10 minutes, turning fish once to cookevenly.
2. Transfer to a covered dish and store in the refrigerator [...]
INIHAW NA BANGUS (Grilled Milkfish)
Servings: 4
Ingredients:
1 Whole bangus (about 2 lbs) 1/8 ts Pepper
-or white fish, dressed 1/2 c Tomatoes, chopped
2 sl Lemon 1/4 c Onions, chopped
1 1/2 ts Salt 2 Green onions, chopped
1. With sharp knife, cut along back of the fish and remove the backbone.Rub fish inside and out with lemon slices, sprinkle with salt and pepper.
2. Mix tomatoes, onions and green onions. Stuff fish with the mixturethrough its back opening. Wrap in foil and grill over live coals untildone. (about [...]
SINIGANG NA MANOK (Chicken In Sour Broth)
Servings: 4
Ingredients:
2 1/2 to 3 lb chicken fryer, -(tamarind)(about 1/2
-cut up -package)[available as
2 tb Cooking oil -powdered packages]
1 Clove garlic, minced 1 md Icicle radish, cut into 1′
2 md Tomatoes, sliced -pieces (or 10 red radishes,
1 md Onion, thinly sliced -pared)
1 1/2 ts Salt 1/2 lb Mustasa (mustard greens)
1 tb Patis (fish sauce) -[or water cress, spinach,
1/8 ts Pepper -cabbage]
5 c Water 3 Green onions
5-6 pieces medium sampaloc
1. Saute garlic, onion and tomatoes in hot oil in big saucepan. Addchicken and cook stirring for 10 minutes or until chicken colors slightly.
2. Add salt, pepper, patis, tamarind powder and 5 cups water. Cover andsimmer for 30 minutes or until chicken is tender.
3. Add radish and cook [...]
SINIGANG NA BANGUS (Milkfish In Sour Broth)
Servings: 4
Ingredients:
1 1/2 lb Bangus (milkfish) 1 cn Banana heart, drained(14 oz)
-or white fish, dressed 2 c Green beans,
2 c Water -cut diagonally in half
3 md Tomatoes, sliced 1 c Spinach leaves (or cabbage,
1 md Onion, sliced -mustard greens or
6 Pods green sampaloc -watercress)
-(tamarind) [available as 1 ts Salt
-powdered packages] 1 tb Patis (fish sauce)
1. Slice fish and cut into 4-6 pieces. Salt all over.
2. Boil water and tamarind pods until pods are tender. Remove tamarind,mash and strain back into the boiling water. (optional)
3. Add tomatoes, onions and green beans to boiling mixture and cook 15minutes or until vegetables are almost cooked. [...]
SINIGANG NA BABOY (Pork In Sour Broth)
Servings: 4
Ingredients:
1 1/2 lb Pork riblets or pork ribs, -(or 10 red radishes, pared)
-country style,cut to pieces 1/4 lb Green beans
5 c Water 1/2 lb Spinach (or cabbage,
4 md Tomatoes, sliced -mustard greens or
1 md Onion, sliced -watercress)
1 1/2 ts Salt 5 md Sampaloc (tamarind)
1 md Icicle radish, cut into -[available as powdered pkg]
-1′ pieces
1. In a large pot, bring water and pork to a boil. Add tomatoes, onion,salt and tamarind. Simmer 1 hour or until pork is tender.
2. Optional: Remove tamarind and mash with some broth. Strain juice backinto pot.
3. Taste for seasoning. Bring to a boil. Add green beans and [...]
ADOBONG ISDA (Fish In Tangy Sauce)
Servings: 4
Ingredients:
2 lb Hito (catfish) dressed 1 tb Salt
-(or pickerel or trout) 1/4 ts Pepper
4 Cloves garlic, crushed 1 sm Bay leaf
1/3 c Vinegar 3 tb Cooking oil
1/4 c Water
1. Put fish in porcelain or teflon skillet. Combine the rest ofingredients except cooking oil, and pour over the fish.
2. Over medium heat, bring to a boil. Cover, lower heat and simmer forabout 10 minutes turning fish once.
3. Transfer fish to a dish. Let sauce in skillet simmer until [...]
TRADITIONAL ADOBO (Pork In Vinegar And Soy Sauce)
Servings: 4
Ingredients:
1 1/2 lb Pork shoulder or butt cut 1 Small bay leaf
-into 1-1/2″ cubes 1/4 ts Pepper
1/3 c Vinegar 1 tb Sugar
2 tb Soy sauce 1/2 c Water
1 ts Salt 2 tb Cooking oil
3 Cloves garlic, minced
1. Combine all ingredients except cooking oil in a pot and let stand forat least 30 minutes.
2. Simmer covered for 1 hour or until meat is tender. Drain and reservethe sauce.
3. Heat cooking oil in a skillet. Brown meat on all sides. Transfer to aserving dish.
4. Pour [...]