Here is the recipe:
Wednesday, January 28, 2009
Here is the recipe:
Monday, January 26, 2009
I can only guess why these noodles are called glass noodles. Maybe it is because when soaked in water, they become transluscent and resemble glass.
Recipe for Sotanghon Guisado: (Updated)
2) I used rotisserie chicken from Costco and by simmering water with the chicken, broth is produced. If you have some chicken broth on hand, that is perfect, definitely use that in place of water. Sometimes I use some chicken base in paste form but it contains plenty of salt just like bouillon cubes. I'm trying to avoid too much salt in my diet nowadays.
Annatto seeds in olive oil
I used to make a small amount of annatto oil each time I needed some for food coloring. But I learned from Emerril Lagasse, a FoodTV network host, that I can make 1 cup or so, then use whatever I needed and store the rest in the fridge. Brilliant idea!
Now I'm ready to make Pancit or Afritada....
recipe coming up folks!
Emerril said to take out the seeds before storing in a jar. Okay, Emerril, I will take them out later!
Friday, January 23, 2009
I have a good memory of these fruits. When we were kids my sisters and I would cut a calamansi in half and sprinkle some salt on the cut side and suck the juice just for the fun of it. I also used to peel one and pop it in my mouth...either way was sooo sour, they made my whole face puckered!! It amazes me that I've never had a desire to do this since I became an adult.
PULPY CALAMANSI JUICE
Favorite fruit drinks among the Filipinos
To make a good CALAMANSI JUICE:
1) Boil 1 cup water and 2 tablespoons white sugar until water is reduced to half. Let cool.
2) Squeeze juice of about 10 calamansi fruits (about 1/4 cup) into a tall glass. Take out seeds.
3) Pour cooled syrup into the glass. Add some cold water to make one full glass.
4) Stir thoroughly. Can put some ice cubes in it.
Makes one 12 oz. glass fruit drink.
1) If you prefer not to make syrup, just use plain sugar or honey to sweeten the drink.
2) Do not use hot water with the extracted juice so as not to kill the vitamin C content of the juice.
Monday, January 19, 2009
(Glutinous Rice Cake with Latik Topping)
It is always fun to go to Filipino get-togethers because we play "name games" on the food we bring. Just like with this rice cake, someone from the Tagalog region call this "bibingkang malagkit", another one from Manila said they call it "bibingkang kakanin", in Bicol, they call it "biko". I'm from Pangasinan and we call it "latik" or "nilatikan" over there. One thing we all agree on though is that it is yummy, no matter how we call it.
Latik refers to the caramelized sauce made of coconut cream and panucha (molasses cake) and is used as topping for this particular rice cake. It also refers to the kakanin (rice cake) itself, thus latik.
Confused???!! I don't blame you because I'm too! That's why I chose "GLUTINOUS RICE CAKE WITH TOPPING" for the title.
In this recipe, I used light brown sugar instead of the panucha for the topping. Most of the time though, I use the bottled coconut jam or katiba, found in most Asian stores, for the topping. It is a shortcut to making this dessert...it is quick, less work and less messy.
4 cups glutinous rice
4 cups water
1/2 can coconut cream
2 cups white sugar
1 1/2 cans coconut cream
2 cups light brown sugar
2) When cooked, stir in the sugar and coconut cream. Mix well.
3) Spread the mixture into a greased 9x13" baking pan.
(Sorry, this is a bad picture as the sauce looks more orange in color than dark brown. I guess I have to blame the lighting).
5) Bake in a pre-heated 350 degrees oven for 45 minutes.
6) Let cool before slicing.
HOW TO MAKE THE TOPPING (LATIK):
1) In a non-stick pot, combine the coconut cream and the brown sugar.
2) Boil, stirring often, until thick but of spreadable consistency.
13 inches across, symbolizes the gargantuan task ahead of him at the White House.
Sunday, January 18, 2009
I had used these bread machine pictures in my pan de sal, (recipe #20) and will use them again whenever I post bread recipes using the bread machine because the procedure will be the same and will save me from taking pictures every time I post such recipes.
Just like I mentioned in that post, I am spoiled by bread machine but I'm grateful that somebody invented such a wonderful gadget for making bread because I don't think I have all day to spend making a few loaves of bread or a few dozens rolls. Who does anyway in this time and age?
POTATO DINNER ROLLS RECIPE:
1 small potato, (about 5 oz) I had to weigh one for this post, 1/2 cup mashed
1-3/4 cups liquid (potato water) very warm
1/4 cup white sugar
1/2 stick butter, softened
1 tsp. salt
6 cups bread flour
1/2 cup instant powdered milk
1 tbsp. yeast
1 tsp. dough enhancer
1 tsp. vital wheat gluten
2 eggs, slightly beaten
1) Peel and slice the potato and boil it in 2 1/2 cups of water until fork tender. Mash the potato and measure the potato water to 2 cups. (can add water if necessary). If potato water is still too hot, let it cool down to 120-130 degrees F. To test it, stick your forefinger into the liquid. If you can tolerate the temperature, then it is about the right temp.
Reduced amount of liquid and added more flour.
Friday, January 16, 2009
I added Oyster Sauce,
a non-traditional ingredient to a Pinoy Adobo
If doing a combination of chicken-pork adobo, I would suggest to simmer them separately as chicken gets cooked faster than pork and then combine the two.
This is one of those cooking sessions that I do without measuring the ingredients. I call it eyeballing or free style. But I will post a recipe and approximate measurements of ingredients to serve as guidelines. ( On this particular adobo, I didn't put much sauce (it had some, not a lot) in it because I was going to use it for SIOPAO fillings (siopao recipe coming up).
I used some meat from a pork loin (for roast pork) when I made this. You can use any cut of pork like pork chops or whatever you have. Filipinos like to have some fat in their pork adobo and often use pork belly.
Ingredients for Pork Adobo or Chicken Adobo:
Here's a recipe for Lemongrass Adobo, click here.
Wednesday, January 14, 2009
Some people might think I'm biased and will disagree with me, that's okay. But if you get a chance to go to Pangasinan, maybe on your way to Hundred Islands, try to swing by Calasiao and sample their puto and experience it yourself, but plan to be there early AM though or you'll get the putos from other towns. No, I'm not from Calasiao, we're neighbors though so I grew up eating these puto. I have been to Mindanao and Visaya and of course, Metro Manila, and I liked their puto but I like the Calasiao puto the best. (no hard feelings folks!)
By the way, Calasiao is a town in the province of Pangasinan and is right next to Dagupan City where I am from.
I microwaved some of these puto today and oh my golly, by golly! they are like fresh out of the steamer! I can't believe they survived the more than 30-hour trip from Pangasinan!
tsokolate tabarelia, Engbee hopia, Romana peanut brittle from Mangaldan, Pangasinan
It is good thing my husband doesn't care for any of the above mentioned treats so I don't have to share them with him. My friend Bobbi who had been to the Philippines few times, loves bangus as much as she loves the Filipinos, but hates the belly with passion , is coming out on Sunday to have a Bangus Party with me but I don't mind at all because I will have the best part and will enjoy the belly. Ha-ha!!!
As you know, when you put whole bangus on the table at a Filipino dinner, be it sinigang (stewed), fried or grilled, the belly will disappear first, as fast as lightning. Yeah, Filipinos fight for the belly!! Come on down, Bobbi!
Tuesday, January 13, 2009
It is very easy to do with some ready made corn chips. (yesterday I made some with fried tortillas, I will post that next). Just spread some shredded cheddar cheese on the chips and microwave...and viola!! CHEESE NACHOS!
Or... you can go DELUXE. Layer some corn chips on a sheet pan and put some cooked and seasoned ground beef on each of the chips and spread some cheese on top. Pop it in a 350 degrees oven until the cheese melts.
Take it out of the oven and garnish with diced avocado and diced tomatoes. Can add some sliced olives and jalapeno peppers. Mmmmm!!
Smells really good, can't wait to dig in!
This is the best Tocino recipe you can ever have!! You can use beef or pork chops but I used pork loins and took out most of the fat for health concern, otherwise, I would have preferred fatty cut of pork. I sliced the meat thin, about 1/4 inch and put them in ziplock bags with the marinade and refrigerated for at least 24 hours to allow the meat to cure.
To cook the tocino:
Layer meat in a fry pan with about 2-3 tablespoons water or the marinade (I do not use the marinade, but my sister does ) Oiling the pan is not necessary as the meat will render its own fats in the process. Cook meat covered on medium heat about 5 minutes minutes on each side. Turn heat down to medium low and put lid back on. Add some more liquid when necessary or when the pan starts to get dry out before the meat is tender.
RECIPE FOR PORK TOCINO:
1 lb. pork sirloin, sliced thin
1 tablespoon Kosher salt
1/2 cup brown sugar
1 tablespoon apple cider vinegar
4 cloves garlic, crushed
1/4 cup pineapple juice (my secret ingredient, now revealed)
1/4 cup 7 up or sprite (another secret ingredient...hush!)
freshly cracked corn pepper
3-4 drops red food coloring (optional)
1) Put the sliced meat in a ziplock bag and sprinkle kosher salt, making sure all of the meat is coated with the salt
2) Set aside for about half an hour
3) In a bowl, mix the rest of ingredients and pour into the meat, mixing well. Close the bag and refrigerate for at least 24 hours, up to 4 days to allow the meat to cure, turning it over once in a while to make sure the meat is evenly coated with the marinade.
You don't need to use food coloring if you like your tocino to look natural.
Sunday, January 11, 2009
1. BAIN MARIE
A bain marie or water bath consists of 2 pans, a larger pan to be filled with water and a smaller pan in which the custard is in. I used a 9"x7"x3" pyrex dish. The height of the pyrex dish is good enough so the water will not splash into the custard when baking.
Monday, January 5, 2009
2) You can substitute sliced fresh strawberries when available..they look elegant.
3) Tart shells can be made few days ahead. Store them in airtight container.