True Confections: 02/01/2009

Wednesday, February 11, 2009

LUMPIANG SARIWA

Ingredients:

Filling:
¼ cup cooking oil
¾ cup sweet potato, diced ( ½ x ½ inch)
1 tbsp garlic, crushed
½ pc onion, sliced
¼ tsp Annatto Powder
1 cup green beans, blanched and diced
2 ½ cups bean sprouts, rinsed
1 tbsp Oyster Sauce
A dash of white pepper
Salt to taste

Wrapper:
1 cup all-purpose flour
½ cup cornstarch
2 pcs eggs
1 ½ cup water
3 tbsps cooking oil

Sauce:
½ cup sugar
6 tbsps cornstarch
2 cups water
5 tbsps soy sauce
12 pcs lettuce leaves
1 tbsp garlic, crushed
2 tbsps toasted peanuts, chopped

Directions:

1. In a pan, fry sweet potatoes until tender. Set aside.

2. In the same pan, sauté garlic and onion until onion starts to wilt. Add the Annatto Powder and stir-fry.

3. Add the green beans, sweet potato, bean sprouts and Mama Sita’s Oyster Sauce. Stir-fry until cooked. Set aside.

4. WRAPPER: In a bowl, combine all dry ingredients and make a well in the center, gradually mix in egg, water and oil.

5. Stir until it forms a smooth batter. Pour onto a heated 6-inch Teflon pan, approximately ¼ cup at a time.

6. SAUCE: In a small pan, combine sugar, cornstarch, water and soy sauce, stir over medium heat until thick.

7. Line the wrapper with a curly lettuce leaf and place 2 – 3 tbsps of filling on it. Roll and seal. Serve with brown sauce, chopped garlic and toasted peanuts.

PINSEC FRITO (Crispy Wontons)

Ingredients:
1 ½ cups ground pork
2 ½ tbsps dahon ng sibuyas (spring onions), chopped finely
1 pc egg, beaten
3 tbsps all-purpose flour
1 tbsp cornstarch
2 tsps Adobo (Savory Sauce) Mix
1 tbsp Oyster Sauce
50 pcs wonton wrapper
2 cups cooking oil for deep frying
1 pouch Sweet and Sour Sauce Mix dissolved in:
¾ cup water

Directions:

1. Combine the ingredients for the filling and mix thoroughly.

2. Scoop one teaspoon of the mixture onto each wonton wrapper. Moisten edges. Seal together by pressing any two opposite corners to make a triangle. Join the moistened edges of the two corners at the base of the triangle to the third corner.

3. Deep fry over low flame until light brown. Place on a paper towel or strainer to drain excess oil. Set aside.

4. Dissolve Sweet and Sour Sauce Mix in water. Boil and simmer, stirring constantly for 2 minutes.

Serve pinsec frito with Sweet and Sour Sauce.

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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