Cebuyas Dyornal Recipes
|
Basta Bisaya,
sa kinan-anay dili gayud palupig |
Morcon
Meat roll with filling
Lengua
Estofado
Braised Ox Tongue
Chicken
Adobo
Filipino chicken with garlic
Visayan
Adobo
Adobo from the Visayan region
Rellenong
Manok
Chicken Stuffed with Pork
(and variations Relleno, Gallantina and Embutido)
Dinuguan
Pork dish made with pork blood
Tokwa't
Baboy
Pork and Tofu in Vinegar
Inihaw na
Baboy
Pork Kebabs
Adobong
Baboy
Pork Adobo
Binagoongang Baboy I Pork with
Shrimp Paste
Binagoongang Baboy II Pork with Shrimp
Paste
Pancit
Filipino noodles with cabbage in garlic and soy
sauce
Putong
Puti
Rice muffins/bread
Hopia
Mung Bean Pastry
Buko
Pie
Coconut Pie
Leche
Flan
Filipino custard
Maja Blanca
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Dinuguan -- "Pork dish made with pork blood."
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SOURCE: Manuel A.
Lopez manuel@cs.strath.ac.uk Department of
Computer Science University of Strathclyde Glasgow, United Kingdom
DESCRIPTION: This excellent/classic dish can be a
challenge to American
tastes, but it is well worth the effort.
RATING :
Difficulty: Time:
Precision: approximate measurement OK.
INGREDIENTS:
1 kilo pig's internal organs (heart, pancreas,
kidney, liver)
1/4 kilo pork meat (I usually use the shoulder part of the
pork)
1/4 cup oil
1 head garlic
1/2 cup chopped onions
3 tablespoons patis (fish sauce)
2 pieces hot pepper (siling labuyo, as we know it back home)
3 cups pig's blood (usually found frozen in
Philipino, Chinese,
Laos-Vietnamese specialty markets)
6 cups broth
1/2 cup vinegar (since I usually go for a more soury
dinuguan, I
usually put
more in)
DIRECTIONS:
1. Parboil all meat (you just have to estimate
when the meat are
partially cooked) and cut into cubes.
2. Heat oil in hot pan and saute garlic until
golden brown.
4. Add the pork and the other meat
ingredients, saute until the meat
becomes slightly brown.
After step 4..:
- add the vinegar and simmer until all the vinegar evaporates. Never
mix until all the vinegar has evaporated. Then add the broth and bring
to a boil. Proceed as in step 7. Step 8 is not needed since parboiling
has made the meats all tender. Go to step 9 and follow the
recommendation in step 10. This is a Tagalog version... I think!
5. Mix the broth, vinegar, and the
blood well. (You would know the
liquid ingredients are thoroughly mixed when the mixture becomes
homogeneous).
6. Add the liquid mixture to the meat
ingredients while stirring
constantly.
7. Continue stirring until all the blood
has been added (or your arm
gets sore, whichever comes later). At this point, you may now give way
to your personal preferences by correcting the balance of seasonings
(add more siling labuyo if you're from the southern part of Luzon, add
more vinegar if you're from the exotic beaches of Ilocos, add nothing
if you're plain hungry, etc).
8. Simmer until tender.
9. Add 2 tablespoons sugar just before
serving.
NOTES:
Eaten best with putong puti and with friends (in the company of, I
mean).
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RECIPE: Putong Puti -- "Rice
muffins/bread"
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SOURCE: Manuel A. Lopez manuel@cs.strath.ac.uk
Department of
Computer Science University of Strathclyde Glasgow, United Kingdom
DESCRIPTION: Sweet, gelantanous
"muffins/bread" that goes well with
tart dishes like Dinuguan.
RATING :
Difficulty: Time:
Precision: approximate measurement OK.
INGREDIENTS:
1
cup sweet glutinous rice
(malagkit)
1 tablespoon
cooked rice
1
cup
water
1/3
cup
coconut milk
1 tablespoon
baking powder
3/4
cup
sugar
1. Soak glutinous rice and cooked rice in
water until soft.
2. Grind these two ingredients together.
3. Add coconut milk, baking powder, and sugar.
4. Let stand for five minutes.
5. Fill molds 2/3 full.
6. Optionally, you can top the mixture with whatever
you fancy.
A long-standing favorite of mine are strips of cheese.
7. Steam over boiling water.
8. When done, set molds in cold water.
9. Serve with grated coconut; optionally, you can
also let butter
melt on top of the puto.
10. Sit down and enjoy.
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Pancit -- "Filipino noodles with cabbage in garlic and soy sauce"
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SOURCE: Pat Caudill, Tektronix, Inc., Portland,
Oregon, USA. "I got
this from Lynne Fitzsimmons who got it from a Filipino friend of her
mother's."
DESCRIPTION: There are dozens of variations on this
classic Filipino
form of chinese noodles.
SERVING: Serves 5
RATING :
Difficulty: easy.
Time 20 minutes.
Precision: approximate measurement OK.
INGREDIENTS:
1/4 cup cooking
oil
60 ml
2 cloves garlic, minced
1 onion, minced
1 cup meat (pork,
chicken, or shrimp) boiled 250 g
1 large
carrot, cut into thin strips
1 small cabbage shredded
3 Tbsp soy
sauce
50 ml
3 Tbsp
broth
50 ml
1 bunch celery
8 oz rice
sticks or wheat noodles 250 g
1 tsp
salt
5 ml
1 tsp
MSG
5 ml
1
spring onion, chopped
DIRECTIONS:
1. Saute garlic in cooking oil.
2. Add onions, meat, carrot and cabbage.
3. Season with soy sauce and fry for 2 more minutes.
3. Add broth and simmer, then add celery.
4. When vegetables are cooked, add rice sticks or
noodles and season
with salt and MSG. Garnish with spring onions.
NOTES:
Serve with lemon.
You will need a big frying pan to fit all the
ingredients. You may
leave out the salt and MSG if you like. I have successfully used
lightly-microwaved bacon as the meat.
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Chicken Adobo -- "Filipino chicken with garlic"
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SOURCE: Bob Kunz,
Hewlett-Packard, Lake Stevens Instrument
Division, Everett, Washington. Additional comments from Richard
Sucgang and Ma. Elena Francisco.
DESCRIPTION: Adobo is the national dish of the
Philippines. Most warm-
weather countries have through the centuries developed recipes that
preserve food while flavoring it. This dish is different than many
because of its strong component of vinegar. It is at once sour, salty,
and drenched in garlic.
SERVING: Serves 4
RATING :
Difficulty: easy.
Time: 1 hour.
Precision: approximate measurement OK.
INGREDIENTS:
2 Ib chicken pieces, cut up or
whole 1 kg
1 head garlic, coarsely chopped (yes, an entire head!)
4 Tbsp soy
sauce
50 ml (or more to taste)
1 tsp ground black
pepper 5 ml
2 cups
water
500 ml
1-2 cups
vinegar
250 mi
(rice vinegar or white wine vinegar work best)
2 bay leaves
2 Tbsp cooking
oil
25 mi
DIRECTIONS:
1. Put vinegar, bay leaves, pepper, soy sauce, and
water in a saucepan
2. Cover and cook slowly about 15 minutes.
3. Meanwhile, heat the cooking oil in a large,
heavy-bottomed frying
pan. Peel the garlic, break the cloves into chunks, and brown them
over medium-low heat (about 5 minutes).
4. Add the broth to the frypan and simmer, partly
covered, until the
chicken is done (about 30 minutes). Do not let it come to a boil.
5. Remove the bay leaves and serve over rice.
NOTES:
This dish is too strongly flavored to go well with wine; try serving
it with beer. "Also, try serving with mildly acid drinks (apple
cider,
spiked iced coffee or tea)" - Richard Sucgang
You can substitute pork for the chicken, or mix the
two. In the
Philippines it is the custom to marinate the meat for two days. With
the top-grade meats that are universally available in U.S. grocery
stores, that is not necessary (though it does deepen and enrich the
flavor).
To marinate the chicken, mix in the broth and 3 of
the garlic cloves
after step 1, then put the chicken in a glass dish and pour the
marinade over it.
"I usually marinate the chicken/pork anywhere
from an hour to
overnight, and then proceed to brown it with the garlic. My marinade
does not contain so much soy sauce, and includes cracked whole pepper.
I have also successfully used wine vinegar (the reddish variety). I
then simmer it down to concentrate the sauce, skim off the fat, and add
coconut milk for adobo sa gata." - Richard Sucgang
"Great with cold rice in the morning." -
Richard Sucgang
"I think this is entirely too too much
liquid!!! The way mum does it
is just to put in the smallest amount of liquid and let the vinegar
boil out of solution. This leaves a nice thick flavoured adobo sauce,
and smells just like home too! Plus it is very easy to do, just leave
the entire mixture slowly cooking on the oven while I do the things a
college student must do ... I usually put in 2 tablespoon vinegar and 1
tablespoon each of light and dark soya sauce. This gives it a
wonderful flavour and colour. Plus my roommates are very crazy about
it!!!" - Lyn mfrancis@sdccl3.ucsd.edu (Ma. Elena Francisco)
Well ... I have a fairly simple recipe for
adobo. Not that tedious
stuff from Pampanga (the Pampangueno version) where you have to pan fry
your meat first before simmering them in your marinade. I just simmer
everything together, and I use malt vinegar (from Long John's Silver) -
- very good. Don't forget the bay leaf though. I think that's
important. The marinade consists of soy sauce (quantity: to taste),
garlic (2 cloves, pressed), whole peppers, malt vinegar (to taste), bay
leaf (2) and salt. Simmer until meat is tender.
Now, there is also another recipe I use, the Pasig
version when I feel
more ambitious. This recipe includes mashed chicken liver in the
marinade. Makes the sauce thicker.
Another recipe is to include diced potatoes and cook
the damn thing
like a casserole in a casserole dish in the oven. (With or without
potatoes, this is the lazy way to cook adobo. Suits me fine. I just
put the thing in the oven and watch TV ... I don't have to hover around
it until so many minutes later).
As for the meat ... I usually use the cheaper cut of
pork like pork
butt steak. The cuts with more fat in it, the better. As you
probably
realize, Philippine pork cuts have more fat content in them than those
available here.
I wonder how turkey adobo will taste. I haven't
tried that. Hmmm ...
that's an idea. -- Ken Ilio
Hmmmmm ... my Chinese roomates introduced me to what
they call "soya
sauce chicken" The way it is made is similar to this method,
yet
simpler in a way, I think: light and dark soya sauce, smashed garlic,
spring onion, and sugar. Oh yes, ginger is in there too!! This is
absolutely delicious! This is placed in the oven, and the chicken and
the sauce taste wonderful! -- Lyn mfrancisco~csd.edu
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Visayan Adobo
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SOURCE: Jose Montilla
(Jose.Montilla@EBay,Sun.COM) - he got it
from his mother.
DESCRIPTION: This recipe is from the Visayan region.
RATING :
Difficulty: easy.
Time: 20 minutes.
Precision: approximate measurement OK.
INGREDIENTS:
2 Pounds Pork
(semi-lean) Diced to about 1 1/2 inches.
Get pork that's not too lean since you need the fat to cook itself
further in process (more on this later).
2 Pounds Chicken.
1 tablespoon Pepper Corns
1 cup Vinegar
1 cup Water
1 tablespoon Black ground pepper
5 leaves Bay leaf
2 cloves
Garlic Minced This can be
increase or decreased
as a matter of taste.
2 tablespoons Soy Sauce Optional, for
coloring. 1 tablespoon
Salt
Optional, amount varies by preference
DIRECTIONS:
1. Place all the meat (pork and chicken),
water, vinegar, pepper
corns, pepper, salt, garlic, soy sauce, and bay leaf into 1 big deep
pan. Put heat on medium high. Take note that chicken will cook first
before pork. Cooking time for Chicken approximately 30 - 40 minutes.
2. When chicken is done, remove it from the
pan. One technique is by
cooking the pork and chicken separately. Let the pork cook further
until all the liquid has evaporated and the pork's fat has oozzed out
of the meat.
3. When the pork is done, add the chicken back
into the same pan and
continue cooking until the meats are light/medium brown. More salt can
be added for taste.
Take note: Once the oil of the pork meat
starts to ooze the pan will
become sticky. A technique I have always done is to place with the pork
during browning tends to break the meat from the bone.
NOTES:
Optional - boiled potatoes or pineapple can be added
to dish if
desired.
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D'Original Manong Ken's Buko Pie - Coconut Pie"
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Named in honor of Ken Ilio, founder and master of
ceremonies for the
soc.culture.filipino News group.
SOURCE: Manuel A.
Lopez manuel@cs.strath.ac.uk Department of
Computer Science University of Strathclyde Glasgow, United Kingdom
DESCRIPTION: To the Philippines, what apple pie is
to the U.S. Made
from young coconut meat (buco).
INGREDIENTS:
CRUST:
2 cups sifted all-purpose
flour
1 teaspoon salt
1/3 cup shortening
1/3 cup butter
3 tablespoons water
FILLING:
2 cups young coconut meat
(buco), cut into slivers
(Due to the unavailability of fresh buko here in Glasgow, I use
the
canned ycm which I get in a local Chinese grocery here; I think they,
in turn, get in from Thailand) -- Manuel A. Lopez
3/4 cup sugar
1/2 cup coconut water (see note
above)
1/2 cup milk
1/3 cup corn starch
DIRECTIONS:
1. Measure the flour into a mixing bowl
and mix the salt through it.
2. With a blender (preferably a pastry
blender), cut in the
shortening until the shortening particles are the size of small
garbanzos.
3. Sprinkle with water, a tablespoon at
a time, mixing lightly with a
fork until all the flour is moistened. The quality of the resulting
crust depends on how you use your fork. If you like your crust thin
and flaky, you may spend more time in this stage, as it would cut in
more air into
4. Gather the dough together (with your
fingers, of course) until it
cleans the bowl.
5. Press the dough into a single mass
and divide it into two balls,
one larger than the other (now, now, let's not have some of those
things you're thinking of right now).
6. Roll out the larger dough betw~en two
strips of wax paper.
7. Peel of the top paper, place crust in
pan (the paper side up, of
course).
8. Peel the remaining wax paper and fit
the paper loosely into a
round baking pan.
9. Trim the edges of the pastry, leaving
half an inch over the
hanging rim of the pan.
10. Set the pan aside in a location where you can
remember where you
place it because, at this point, you should get ready to prepare the
filling.
11. Blend the ingredients for the filling together
(in a sauce pan, of
course).
12. Get a friend to come and talk to you or
transport your telly to the
kitchen because you should now be cooking the ingredients over low
fire, stirring continuously. This may take some time so you could
watch your favorite soap while constantly stirring. A friend (or a
neighbor) would be infinitely better because, aside from exchanging
the latest gossip, he/she could also spell you in the stirring chore.
But, you'll have to keep a constant watch over what you're stirring
since you'll have to stop stirring until the concoction becomes thick.
13. Pour the cooked filling in the pastry-line pan
(do you remember
where you placed this aside?)
14. Roll out the remaining dough until it is large
enough to extend an
inch beyond the edge of the pie pan.
15. Make several slits (I always love this part!)
near the center to
allow steam to escape during baking.
16. Carefully (try not to dismantle the pastry)
place the pastry evenly
on top of the filling.
17. Fold the extra edge of the top pastry under the
edge of the lower
pastry.
18. Seal the pie through by pressing together with
your fingers (or any
other convenient part of your anatomy) on the edge of the pie pan.
19. Flute (as opposed to piccolo) all around.
20. Bake at 400 degrees Fahrenheit (I have to admit
that I don't have
my gas mark table with me now) until golden brown.
NOTES:
Serve to friends and neighbors. They'll enjoy
it better with a bowl of
ice cream (the flavor I like best to go with this pie is the langka or
any of its derivatives).
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Morcon - "Meat roll with filling"
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muyot@j erry Department of Statistics University of
Illinois Urbana,
Illinois
DESCRIPTION: Morcon is a tasty meat roll. The
meat gets its rich
flavor from the filling which is absorbed into the meat from within.
RATING :
Difficulty:
Time: 1 1/2 - 2 hours
INGREDIENTS:
MEAT WRAPPING
2 Ibs. round steak
soy sauce
lemon juice
2 cloves
garlic minced
1 medium
onion chopped
1 small can tomato sauce
1 cup water
1 bay leaf
1 tb. vegetable or olive oil salt and
pepper
string or plain dental floss (uncoated, unflavored)
FILLING
2
eggs
hard boiled, halved lengthwise
1 small can vienna sausages halved lengthwise
1
carrot quartered
lengthwise
3 spears sweet pickles
DIRECTIONS:
1. Take the bone (if not boneless) out from the
center of the steak,
leaving it in one whole piece. (If it breaks in two, it's okay, as long
as thepieces are large.)
2. Using the back of a heavy knife or a meat
mallet, pound the meat
until it's about 1/2 inch thick.
3. Marinate the meat in the soy sauce
and lemon juice for about 30
min.
4. While the meat is marinating, prepare the
filling. Hard boil the
eggs, and halve them lenthwise when they've cooled. Halve the vienna
sausages lengthwise, and quartered a carrot lengthwise. Chop the
onions and garlic.
5. After the meat has marinated 30 or
more minutes, drain it and save
the marinade.
6. Spread out the meat. (Make sure
the edges overlap if there is
more than one piece.) About 2 inches from one edge, lay out the filling
in horizontal rows along the grain of the meat. Roll up the meat and
tie with the string.
7. Heat the oil in a pot big enough to
hold the meat roll (you can
curve the roll to make it fit in the pot). Brown the meat on all sides
then take it out of the pot.
8. Saute the garlic, then the onions.
9. Return the meat to the pot and add
the tomato sauce, the reserved
marinade, water and the bay leaf. Season with salt and pepper. Simmer
for about an hour or until the meat is tender, turning the meat once in
a while so it doesn't dry up.
10. Transfer meat roll to a serving platter and
remove the string.
Slice the meat crosswise into 1/2-inch thickness. Pour the sauce on top
(throw away the bay leaf) and garnish.
NOTES:
1. Morcon goes well with rice (of course) or mashed potatoes.
2. You can also add bacon strips, cheese
slices or pitted olives to
the filling.
3. Chopped tomatoes, oregano, basil and wine can be
added to the sauce.
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Leche Flan - "Filipino custard"
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SOURCE: Maria Emerita
Carmen Muyot y Tiongson (Maria Emerita Muyot
- "Ching") muyot@j erry Department of Statistics University of Illinois
Urbana, Illinois
DESCRIPTION: Leche flan is a rich custard sitting in
a pool of golden
caramel sauce. It's definitely not recommended for people on diets.
SERVING: Variable.
RATING :
Difficulty: easy.
Time: 1 hour plus a few hours cooling
time Precision:
approximate measurements of flavoring and water ok. Other
measurements, particularly yolk-to-white rations, should be fairly
closely followed.
INGREDIENTS:
Caramel:
1 cup sugar
Custard:
6-9 eggs
1 1/2 cup evaporated milk (12 oz. can)
3/4 cup sugar
Flavorings:
One of the following:
1 tsp.vanilla extract
zest of 1 lemon
zest of 1 lime
1 tsp. orange extract any other extract or spice of your choice
DIRECTIONS:
You will need:
Mold Any heat-resistant container that's at least 2
inches deep will
do. A circular container that's about nine inches in diameter or it's
equivalent is ideal (you can also use several smaller containers).
Since I don't want to ruin my cake pans, I use old butter cookie tins
(empty and clean, of course). They're about the right size. Don't use
pans with non-stick coating because you'll ruin the pan. You can also
use several smaller ( 28 oz.) tin cans.
Small heavy saucepan
If baking: a pan large enough to contain
the mold(s) and deep enough
to hold about an inch of water.
If steaming: a pot large enough to contain the
mold(s).
1. Make the Caramel
Place 1 cup of sugar in the saucepan and cook it
over medium heat until
all the sugar is melted and has turned golden. Make sure it doesn't
burn. Stir it a bit so that it melts evenly.
At this point you can add 1/4 cup water, but I
usually don't. If you
do, the sugar will crystallize and harden (and it also bubbles like
crazy) so you have to heat it again until it all melts.
While the syrup is still hot, pour it into the mold
and swirl it all
around so that the caramel coats the entire bottom and 2 inches up the
sides of the mold.
2. Make the Custard
Match egg yolks to whites in the following ratios:
egg yolks: 9 8 6
egg whites: 0 1 3
Beat the eggs until well blended (do not overbeat).
Add the other
ingredients and and stir. Strain the custard into the mold.
3. Cook the Flan
Bake: Pre-heat the oven to 350F. Place
the mold in the larger pan and
add about an inch of water. Bake for about 40 minutes or until a knife
inserted in the center comes out clean.
Steam: Place the mold in the pot and add
water. When the water boils,
turn the heat down to low and let it simmer for about 20 minutes or
until knife inserted in center comes out clean.
4. Unmold the Flan
- Let the flan cool.
- Invert a serving platter over the mold, and using
both hands, grasp
the sides of the platter and mold -- thumbs resting on the bottom of
the mold, the rest of the fingers holding on to the bottom of the
platter. Quickly flip the mold/platter over and the flan should fall
into the platter. Let the rest of the caramel drip onto the flan.
Voila, leche flan!
NOTES:
There are two ways of cooking leche flan--baking and
steaming. I
generally prefer steaming it since it cooks faster this way, but if I
have to make a lot or I can't find a pot big enough to hold the mold,
then I bake it. I don't notice a difference in taste in either case.
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Ka Monang's Lengua Estofado - "Braised Ox Tongue"
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SOURCE: Maria Emerita
Carmen Muyot y Tiongson (Maria Emerita Muyot
- "Ching") muyot@j erry Department of Statistics University of
Illinois
Urbana, Illinois
DESCRIPTION: "Ka Monang" is my
grandmother, Ramona Crisostomo-Tiongson,
a truly great woman and cook.
This is a recipe that has been in our family for at
least three
generations. My maternal grandmother, whom we called Inang (from
"ina" - mother), used to make it for all the family gatherings. Inang
was reportedly such a good cook that she never tastes her cooking--she
could tell from the smell whether the seasonings were correct. After
she passed away, my mother continued the tradition and this dish is
much requested at all Tiongson and Crisostomo family reunions. (Anyone
out there from any of these Malolos clans?)
SERVING: Serves 5
RATING :
Difficulty: easy.
Time: 20 minutes.
Precision: approximate measurement OK.
INGREDIENTS:
1 ox tongue
1 tbs. lemon juice
3 tbs. soy sauce
1-15 o.z. can tomato sauce
2 cloves garlic, minced
1 medium onion, chopped
1 bay
leaf
about 10 black peppercorns
1 bottle green olives or mushrooms
(optional)
vegetable or olive oil
DIRECTIONS:
1. Bring water to a boil in a large pot.
Immerse the tongue in the
boiling water for about 5 minutes or until the skin turns white
(somewhat grayish).
3. When cool, use a small knife to peel off
the tough skin and slice
the tongue cross-wise into 1/2-inch pieces.
4. Marinate the meat in a mixture of soy sauce
and lemon juice in the
refrigerator for a few hours.
5. Drain the meat and reserve the marinade.
6. Heat some oil in a frying pan and arrange a
layer of meat on it.
Brown both sides and set aside. Do the same with the remaining meat.
7. Saute the garlic and onions the transfer
these into a large
saucepan.
8. Add the browned meat, tomato
sauce, an equal amount of water,
marinade, peppercorns and the bay leaf. Simmer for about 2 hours or
until the meat is tender, stirring occasionally. Make sure it doesn't
dry out or stick to the pan. Season with salt.
9. Add the olives and continue cooking until
the olives are heated
through.
10. When done, discard the bay leaf and peppercorns.
NOTES:
1. All the measurements are approximate since I never measure the
ingredients. You can adjust them to your tastes. If you hate olives
like I do, you can substitute mushrooms instead.
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Rellenong Manok - "Chicken Stuffed with Pork"
(and variations Relleno, Gallantina and Embutido)
-----------------------------------------------------------------------
SOURCE: Maria Emerita
Carmen Muyot y Tiongson (Maria Emerita Muyot
- "Ching") muyot@j erry Department of Statistics University of
Illinois
Urbana, Illinois
SERVING: Serves 5
INGREDIENTS:
1 large fryer chicken (whole)
1 tb. camlansi or lemon juice
3 tb. soy sauce
Stuffing:
4 slices bread soaked in just enough milk to become moist and
crumble
it with your fingers.
1
Ib.
ground pork
2 small cans (or one larger can) Vienna sausage, chopped
1/4
cup
sweet pickle relish
1/4
cup
pimientos (red bell peppers), chopped
1/2
cup
grated cheese (Edam,Cheddar or Parmesan will do)
3 hard-boiled eggs, cut in half
lengthwise
salt, pepper and soy sauce for seasoning
DIRECTIONS:
Prepare the Chicken:
Debone the chicken: (Surgical skills would be handy at this point.)
1. Loosen the wing drummette and thigh bones
from their sockets. In
medical jargon, dislocate the bones.
2. Remove all excess fat and the tail.
Be careful not to break the
skin!!!
3. Slit the back of the chicken with a small
sharp knife. Cut as
close to the bone as possible to separate the meat from the bones.
Start with one side of the back and work your way to the thigh area
(leave the thigh and wing bones in for now) then on to the breast. Do
the same with the other side, so that the ribcage comes off and only
the drumstick, thigh and wing bones are left.
4. Hold the end of one thigh bone and scrape
the meat of the thigh and
leg bone, leaving the end of the drumstick attached. Take a cleaver (or
any heavy knife) and chop off the bone from the end of the drumstick.
Do the same with the other leg.
5. Remove the wing drummetes and leave
the other wing bones in. The
meat and skin should be in one piece. If small pieces of meat come
off, don't worry, you can always stuff it back in.
6. Save the bones and make chicken stock
out of it.
7. Soak the chicken in the soy sauce and
lemon juice for about 30
minutes, the usual amount of time it takes to prepare the stuffing.
Prepare the Stuffing:
1. In a large bowl, mix all the ingredients except the hard boiled
eggs.
2. Lay the deboned chicken on a flat surface
with the back side up.
Fill the chicken with the stuffing, starting with the legs and wings,
pushing it in so that there are no empty spaces. Put a layer of
stuffing on the breast and arrange the hardboiled eggs down the center.
Put more stuffing on top of the eggs.
3. Sew up the slit on the back. I use a
large needle and fine dental
floss. It should now resemble a spineless chicken who ate too much.
4. Arrange the chicken on a roasting rack and
add water to the pan
underneath. 5. Bake at 350 degrees for about 1 hour and 15-30
minutes. If the skin browns too much, cover it with foil or cover it
with foil at the beginning and remove it midway.
Also, I add water to the pan when roasting because
as at cooks, the fat
from the chicken and pork drips down to the pan and burns, filling the
kitchen with smoke or may result in a grease fire.
Prepare the Gravy:
1. Drain the drippings from the pan and separate the grease.
Reserve
about 2 tablespoons of the grease and dispose of the rest (NOT down the
drain!!').
2. In a small pan, heat the reserved grease over
medium heat and add 2
heaing tablespoons of flour. Mix until it forms into a paste.
3. Stir in the rest of the drippings and cook
over low heat until hot.
If it's too thick, add chicken stock.
To Serve:
Transfer the chicken to a large serving platter and remove the thread
from the back. Slice it into 1/2 inch thickness and garnish. Serve the
gravy on
the side.
NOTES:
Gallantina: Same procedure as above, except that the
wing tips are cut
off and all the bones are removed. Stuff the chicken as above and form
it into a roll. Wrap the chicken tightly in aluminum foil and simmer in
chicken broth for about
1 hour.
Embutido (Pork Roll): Same ingredients as the
stuffing, but instead of
chopping the sausages, cut them into halves, lengthwise, and eggs into
quarters. Mix all the ingredients except for the hard boiled eggs and
sausages. Divide the stuffing into two and form into logs with the eggs
and sausage arranged in the center of each roll. Wrap tightly in foil
and either bake at 350 degrees for about an hour and 15 mins. or simmer
in a big pot with about an inch of water for an hour. To serve, remove
the foil and slice it diagonally.
Embutido Sub: Split a bread roll and insert slices
of embutido and
cheese. The bread can be pan de sal, french bread, sourdough, white
bread, whole wheat,bagel, and the cheese can be Swiss, Cheddar, kesong
puti, queso de bola (Edam), Colby, Grill until the cheese melts. Add
your favorite fixings, such as dijon mustard, mayo, tomato, lettuce,
alfalfa sprouts, onions,oil and vinegar.
Relleno, gallantina and embutido can be eaten cold.
-----------------------------------------------------------------------
Hopia - "Mung Bean Pastry"
-----------------------------------------------------------------------
SOURCE: Posted by Ma.
Elena Francisco (Lyn) from a recipe from
Phoebe L. Parrone (Lucy) mfrancisco@rcsd.edu 9450 Gilman Dr. #920539 La
Jolla, CA 92092-0539 U.S.A. Phone: 1 619 558 6588
DESCRIPTION: A snack/dessert pastry using a filling
of sweetened yellow
split mung beans.
SERVING: About 20 hopias.
RATING:
Difficulty: Not very difficult.
Time: About 3-4 hours. 20-30 minutes to bake plus preparation
time.
Precision: Approximate measurement OK.
INGREDIENTS:
Munggo Filling:
1 lb. or 14 oz (1 package) yellow peeled split mung beans. One package
is enough for 2 recipes. I usually make the whole package and then use
up on 1/4 of it for my half-recipe dough and freeze the rest of the
filling.)
2 1/2 cups sugar
Dough 1:
cup Wondra flour
(I did not know what Wondra flour is so I used all-purpose flour with
good results.)
1/3 to 1/2 cup
oil (any oil
will do)
Dough 2:
2 cups All Purpose flour
1/2 cup oil
1/2 cup water
DIRECTIONS:
Make Munggo Filling:
1. Soak the mung beans in 5 cups of water overnight.
2. When you cook it, add 2 more cups of water
and boil mung beans
until mashed.
3. Add sugar and mix until lapot (sorry, the
english word has escaped
my mind momentarily...okay, I remember...mix until you get a thick
consistency)
Make Dough 1:
1. Mix well and then divide into 4 parts.
Make Dough 2:
1. Mix thoroughly and smoothen mixture (smooth - no streaks or
bubbles).
Lyn's note: I am a chemistry student, and I do
remember the phrase
"Like dissolves like". Since oil and water are immiscible (they
do not
mix), I added first the oil, mixed that well, and then the water. I
had the feeling I should have done it the other way around, but I think
that the results are the same no matter how
it is done.
2. Divide mixture into 4 parts.
3. Flatten with hands into 8 inches long, 4
1/2 inches wide and about
1/4 inch deep square.
Prepare Hopia:
1. Sprinkle Dough 1 on top of Dough 2.
2. Pat lightly making sure not to put too much
pressure. The trick is
not to mix the 2 doughs.
3. Then roll with your hands as if
rolling a jelly roll (Sorry about
this... I'm not really a baker and since I learned how to make hopia by
watching somebody do it, I'm making these procedures up).
4. Pinch the ends a teeny bit so that none of
Dough 1 falls off the
open ends.
5. Wrap each of the 4 logs in a plastic wrap
and refrigerate for 30
minutes.
Lyn’s note: I used was paper to wrap the logs.
I think it is easier
than plastic wrap.
6. Watch a little tv...
7. Beat 2 eggs and set aside.
8. Take the logs and cut each log
into...say...5 or 6 parts.
Lyn's note: The logs were rather oily; I had
the feeling that oil was
separating out or something.
9. Flatten each part and spread the mung
filling over the middle of
the dough.
Lyn's note: when you are doing this, make sure
that dough 2 is
completely covering dough 1. Dough 2 is white; dough 1 is yellow.
Make sure you haven't any yellow peeking out or else you may run into
problems after your hopia is cooked (e.g. not as flaky or the flakes
come off too too easily as soon as you remove it from the oven)
10. Fold ends and pinch into a ball.
11. Invert the ball (so that the pinched end is at
the bottom) onto a
cookie sheet then flatten the top by patting ever so slightly. You
don't have to do this but if you don't then your hopia will appear like
little siopaos. I personally like mine to have flat tops. Bahala ka na.
12. Brush the top with the beaten eggs.
13. Bake at 375 F for 20-30 minutes.
NOTES:
This is half a recipe. That's how I often make it. From this recipe,
you'll make about 20 hopias.
Enjoy a hearty merienda with your favorite pop drink
or with milk; I
found that drinking Sarsi and eating hopia is just a wee bit too sweet.
Lucy Parrone suggested that only 1/3 to 1/2 cup of
oil be used for
Dough #1. When I used 1/2 cup of oil, after I took the logs out of the
refrigerator, the oil started to separate out: that told me that
perhaps there was too much oil, and that all the available flour
dissolved into the oil. The crust, however was nice and flaky. When
I
used 1/3 cup of oil, it seemed that that amount fit the amount of
flour used and the oil did not separate as much. However, the crust
was less flaky.
-----------------------------------------------------------------------
Binagoongang Baboy I - "Pork with Shrimp Paste"
-----------------------------------------------------------------------
SOURCE: Maria Emerita
Muyot Department of Statistics, University
of Illinois at Urbana-Champaig Internet: memg7944@uxa.cso.uiuc.edu
SERVING: 4
INGREDIENTS:
1-1/2 pounds country-style pork ribs, cut into 2-inch lengths
4 cloves garlic, crushed
1/3 cup vinegar
1/4 cup water
ground black pepper
2 tablespoons soy sauce
2 heaping tablespoons shrimp paste (bagoong na alamang)
DIRECTIONS:
1. Place the pork, garlic,
vinegar, water, and pepper in a heavy
skillet with a cover and bring to a boil. Simmer for about 30 minutes.
2. Drain off the juices from the pan and
reserve. Continue cooking
the pork and garlic over high heat, stir-frying until the meat is
browned.
3. Drain the fat from the pan.
4. Add the soy sauce and shrimp paste and stir.
5. Add the reserved liquid and simmer for about 15
minutes, or until
the pork is tender.
NOTES:
Serve hot.
-----------------------------------------------------------------------
Binagoongang Baboy II - "Pork with Shrimp Paste"
-----------------------------------------------------------------------
SOURCE: Maria Emerita
Muyot, Department of Statistics, University
of Illinois at Urbana-Champaig Internet: memg7944@uxa.cso.uiuc.edu
SERVING: 6
RATING :
Difficulty:
Time: 45 minutes Precision:
approximate measurement OK.
INGREDIENTS:
2
pounds boneless pork butt roast, cut into
2-inch cubes
3 cloves garlic, crushed
1 medium onion, chopped
2 medium tomatoes, chopped
2 tablespoons shrimp paste (bagoong na alamang)
2/3 cup water
1 teaspoon sugar
1 tablespoon vegetable oil
ground black pepper to taste
DIRECTIONS:
1. In a medium saucepan, heat the oil and saute the
garlic, onion and
tomatoes until the onion is transparent and the tomatoes are soft.
3. Stir in the shrimp paste then add the water,
sugar and season with
pepper.
4. Simmer for about 45 minutes or until the pork is tender.
NOTES:
Serve hot.
-----------------------------------------------------------------------
Adobong Baboy - "Pork Adobo"
-----------------------------------------------------------------------
SOURCE: Maria
Emerita Muyot
SERVING: 4
RATING:
Difficulty:
Time: 45 minutes Precision:
approximate measurement OK.
INGREDIENTS:
1-1/2 pounds country-style pork ribs or boneless
pork butt roast, cut
into 2-inch chunks
5 cloves garlic, crushed
1/2 cup vinegar
1/3 cup water
10 black peppercorns
1/4 cup soy sauce
DIRECTIONS:
1. In a heavy skillet with a cover, simmer the pork,
garlic, vinegar,
water and peppercorns for about 30 minutes.
2. Drain the liquid and reserve.
3. Over medium-high heat, stir-fry the pork and
garlic until the meat
is brown.
4. Add the soy sauce and stir to coat the meat.
Return the reserved
liquid to the pan and simmer for an additional 15 minutes or until the
meat is tender.
NOTES:
Serve hot.
-----------------------------------------------------------------------
Inihaw na Baboy - Pork Kebabs
-----------------------------------------------------------------------
SOURCE: Maria Emerita
Muyot
RATING:
Difficulty:
Time: 45 minutes Precision:
approximate measurement OK.
INGREDIENTS:
2 pounds boneless pork tenderloin, cut into 2-inch
by 1-inch strips
3 cloves garlic, crushed
3 tablespoons vinegar
3 tablespoons soy sauce
1 tablespoon brown sugar
1/2 cup catsup
2 tablespoons vinegar
Tabasco to taste
bamboo skewers
DIRECTIONS:
1. In a nonmetallic bowl, mix the garlic, 3
tablespoons vinegar, soy
sauce, and brown sugar. Marinate the pork in the mixture for about 2
hours or overnight in the refrigerator.
2. To make marinade, in a small bowl, mix the catsup
with the remaining
vinegar and several dashes of Tabasco.
3. Arrange the pork on the skewers and grill over a
charcoal fire,
brushing with the marinade as it cooks.
4. Just before the meat is cooked, brush the meat
with the catsup
mixture, and continue cooking until the meat is browned.
NOTES:
-----------------------------------------------------------------------
Tokwa't Baboy - "Pork and Tofu in Vinegar"
-----------------------------------------------------------------------
SOURCE: Maria Emerita
Muyot
SERVING: 4
RATING :
Difficulty:
Time: 1 hour Precision:
approximate measurement OK.
INGREDIENTS:
1 pound
pork steak
1 block firm tofu, drained and cut
into bite-size pieces
1/3 cup vinegar
1/4 cup soy sauce
1 medium onion, chopped
ground black pepper to taste
vegetable oil for frying
DIRECTIONS:
1. Place the pork in a saucepan and add enough water
to barely cover.
Bring it to a boil and simmer for about 30 minutes, or until the pork
is cooked through.
2. Drain the pork and cut it into bite-size strips.
3. Heat the oil in a frying pan and fry the tofu
pieces until golden.
4. Drain the excess oil by laying the tofu on a
plate covered with
paper towels.
5. In a large glass bowl, mix the vinegar, soy
sauce, onions and
pepper, then add the cooked pork and tofu. Stir and let stand for about
30 minutes.
NOTES:
Serve at room temperature.
-----------------------------------------------------------------------
Maja Blanca
-----------------------------------------------------------------------
SOURCE: Unknown
INGREDIENTS:
2 coconuts grated/strained for 1 cup of thick coconut milk.
2 cups warm water
1/2 cup cornstarch
1/2 cup sugar
1/2 cup water
DIRECTIONS:
1. Place the grated coconut in a cheese
cloth.
2. Summoning the entire muscular
strength of your body, wring the
coconut-in-the-cheese-cloth ensemble to get 1 cup of thick coconut
milk.
I remember I used to do this with a palanggana
underneath my convoluted
hands to catch the dripping coconut milk
3. Strain and set aside.
For purposes of nomenclature, we shall call this
liquid coconut milk #1
or, simply, "thick" coconut milk.
4. Immerse the
coconut-in-the-cheese-cloth ensemble in the 2 cups of
warm water and repeat Step 2. The coconut milk extracted in this step
will not be as thick as what was obtained in Step 2.
For purposes of nomenclature, again, we shall this
liquid coconut milk
#2 or, simply, "thin" coconut milk.
5. Boil thick coconut milk until oil
comes out. This step produces
the that is used later for garnishing the end product. Make
sure, though, that the "latik" is brown but not burnt.
6. Blend the cornstarch and sugar thoroughly
in a bowl.
7. Add the water and set this mixture aside.
8. Boil "thin" coconut milk., the
coconut milk we have extracted in
Step 4, stirring constantly.
9. Add the sugar-cornstarch mixture (that you
have set aside in Step
7) and stir even more constantly to prevent lumps.
10. Cook to boiling, stir for three minutes (give or
take a few
seconds) or until a cooked flavor is obtained. This gooey, thick
liquid is what is called the "maja". The "blanca"
part is affixed to
the name to remind the all and sundry of its colour.
11. Grease a rectangular pan with coconut oil.
12. Spoon the maja into the pan and allow to
set. Choose a pan whose
size would allow the maja to be roughly half-an-inch thick when set in
the pan.
13. Eat the stuff when the maja is set.
NOTES:
EATING DIRECTIONS
1. Cut the set maja into portions.
Traditionally, a portion is a
diamond-shaped piece obtained by traversing the final product by criss-
crossing diagonal lines.
2. Garnish the portions with the latik.
3. Optionally, there are some schools of
thought that would toast the
grated coconut until brown, add some sugar into it, and sprinkle the
mixture over the entire pan.
4. Still, another option is to dump
sweet corn into the maja liquid a
few minutes before its cooked.
------------------------------------------
These recipes were compiled by Timothy Joseph Harvey, webmaster of www.bisaya.com
Other websites featuring Filipino
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