Monday, February 9, 2009
PATA HUMBA (Pork Hocks Stew)
Ingredients:
¼ cup cooking oil
4 pcs saba bananas, sliced diagonally about ¼ inch thick
6 cups Ppata (hind quarter)
½ cup Barbecue Marinade
3 tbsps calamansi (lemon) juice
6 cups water
2 pcs oregano leaves
2 pcs bay (laurel) leaves
2 tsps garlic, crushed
1 petal star anise
1 tsp brown sugar
1 tbsp cornstarch dissolved in:
¼ cup water
1 tsp Oyster Sauce
3 pcs eggs, boiled and halved
Directions:
1. Fry saba bananas in cooking oil. Set aside.
2. In a saucepan, marinate pata in Barbecue Marinade and calamansi juice for two hours, turning ocassionally.
3. Add water, oregano leaves, bay leaves, garlic and star anise.
4. Boil and simmer until tender.
5. Add brown sugar, dissolved cornstarch, Oyster Sauce. Stir and simmer until sauce thickens.
6. When almost done, add the boiled eggs.
7. Garnish with fried saba bananas. Serve.
Thursday, February 5, 2009
Adobong Pusit
Ingredients:
6 pcs squid, medium-sized, cleaned, remove inkbag and dilute in:
½ cup water
3 tbsps Vinegar
2 tbsps cooking oil
1 tsp ginger, chopped
1 tbsp garlic, crushed
1 pc onion, coarsely chopped
3 pcs tomatoes
2 tbsps Oyster Sauce
1 tsp sugar
¼ tsp salt
2 tbsps kutsay (optional)
dash of ground black pepper
Directions:
1. In a small saucepan, combine the squid, water and Vinegar. Bring to a boil and simmer until tender.
2. In a separate pan, sauté ginger, garlic, onion and tomatoes in cooking oil. As the tomatoes start to wilt, add the squid mixture and stir-fry.
3. Pour in the rest of the ingredients and simmer for 5 minutes.
4. Serve hot with rice.
SPECIAL PANCIT PALABOK RECIPE
Ingredients:
3 tbsps cooking oil
1 head garlic, crushed
½ cup deboned tinapa (smoked fish) flakes
1 pouch Palabok (Shrimp Gravy) Mix
3 cups stock or water
16 cups water
2 tbsps cooking oil
1 pack bihon
2 pcs hard-boiled eggs, sliced
2 tbsps garlic, fried until golden in color
½ cup shrimps, boiled, shelled, deveined and halved
3 tbsps dahon ng sibuyas (spring onions) chopped
½ cup chicharon, crushed
4 pcs calamansi, sliced crosswise
patis or fish sauce to taste
Directions:
1. In a wok or kawali, heat and sauté garlic, ¼ cup of the tinapa flakes and stir in Palabok (Shrimp Gravy) Mix dissolved in 3 cups stock or water. Bring to a boil while stirring occasionally.
2. Lower the heat and simmer until sauce is thick. Remove from heat and set aside.
3. Cook the bihon: Bring 4 liters of water and 2 tbsps cooking oil to a rolling boil and drop the noodles. Leave for 1 minute or until noodles are cooked. Drain and wash with cold water.
4. Arrange the noodles on a bilao (bamboo tray) or any round platter lined with banana leaves (optional). Pour the sauce over and garnish with boiled egg, toasted garlic, boiled shrimp, chopped spring onions, crushed chicharon, remaining tinapa flakes and calamansi halves.
5. Serve with patis.
TOCINONG ISDA
Ingredients:
1 pc bangus (milkfish) or trout
1 pouch Tocino (Marinating) Mix
6 tbsps cooking oil
Directions:
1. Slit fish on the backside from head to tail, wash and pat dry.
2. Sprinkle tocino Mix on the fish and rub it evenly over the flesh.
3. Marinate for at least 30 minutes.
4. Pan fry over medium heat.
PAKSIW NA BANGUS
Ingredients:
1 pc whole bangus (milkfish) or banak (mullet), cleaned and sliced diagonally
¼ cup + 1 tsp Vinegar
¾ cup water
¼ cup ginger, pounded and sliced approximately ¾” wide
3 tbsps garlic, crushed
1 tsp peppercorn
2 tsps rock salt
Directions:
1. In a saucepan, combine together all ingredients except bangus. Bring to a boil.
2. Add the fish, lower the heat and simmer until fish is cooked through. Then Serve with rice.
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