Tuesday, February 26, 2013

SOTANGHON SIKAT



INGREDIENTS:
¼ cup          ground beef
1 tbsp.        soy sauce
2 cups        onions, sliced
¼ cup          cooking oil
1 tsp.          garlic minced
1 tsp.          ginger
2 cups         sotanghon noodles (rice vermicelli) soaked in water
½ cup          water or stock
1 tbsp.        oyster sauce
½ tsp.          sesame oil
½ pc.           instant pork cube
½ cup          spaghetti sauce

PROCEDURE:
Marinate meat with soy sauce.
Fry onions until brown and crispy in medium heat with cooking oil. Drain and set aside.
Using the same oil from the fried onions, sauté garlic and ginger. Add ground beef.
Add soaked sotanghon noodles, water, sauce from marinated beef, oyster sauce, sesame oil and pork cube.
Season to taste.
Toss in spaghetti sauce and top with fried onions and leeks.


BINAGOONGANG SUPREMA



INGREDIENTS:
½ kilo               pork liempo
3 tbsp.             Thai fish sauce
½ tsp.               Salt
½ tsp.               Pepper
4 cups              water for boiling

½ tsp.               Garlic minced
1 tbsp.             Onion sliced
1 tbsp.             Cooking oil
½ cup               bagoong (wash and drain)
¼ cup               sweet chili sauce
¼ cup               banana ketchup
½ cup               coconut cream
¼ cup               water for bagoong
1 cup                cooking oil

PROCEDURE:
Boil liempo in Thai fish sauce, hot sauce salt and pepper till tender. Drain and air dry.
Sauté garlic and onions in cooking oil. Add bagoong, water,sweet chili sauce and banana ketchup.
Add coconut cream and water. Let it simmer until shiny and thick.
Deep fry pork liempo until skin is crispy. Drain excess oil in pepper towels. Cut into cubes.
Heat bagoong and toss in pork. Serve immediately.

TIPS:
Double the bagoong, sweet chili sauce, coconut cream to extend sauce.


HEALTHY VEGETABLES



INGREDIENTS;
2 tbsp. cooking oil
1 tsp. garlic, minced
1 piece white onions cut into rings
1 piece carrots cut into strips
¼ cup young corn, cut into half
¼ cup cauliflower florets
¼ cup broccoli florets
¼ cup snow peas
10 pcs. fresh small asparagus, cleaned
1 piece red bell pepper, cut into cubes
¼ cup canned mushrooms, quartered
1/3 cup quail eggs, hard boiled and peeled
1tbsp oyster sauce
½ tsp. sesame oil
Salt and pepper
1tbsp cornstarch diluted in ¼ cup water

PROCEDURE:
Heat cooking oil. Sauté garlic and onions.
Add carrots young corn, cauliflower, broccoli, snow peas, asparagus, bell pepper and mushrooms.
Add quail eggs and continue stir- frying.
Season with oyster sauce, sesame oil, salt and pepper.
Lastly add cornstarch slurry to slightly chicken.

TIPS:
Peeling the eggs immediately after boiling prevents the egg to form a gray ring in between the yolk and the white.












SAVORY CHICKEN



INGREDIENTS:
1 whole chicken, medium size
2tbsp. cooking oil
6 cloves garlic, minced
½ tsp. minced ginger
1tbsp. sugar
¼ cup soy sauce
½ cup water
2 tsp. cornstarch mixed with 2 tbsp. water
2 tbsp. Worcestershire Sauce
2 tbsp. mang Tomas (gravy sauce)

PROCEDURE:
Place the chicken in the baking dish.
Combine cooking oil, garlic, minced ginger sugar, soy sauce, Worcestershire sauce.
Rub well into chicken and roast for 40-50 minutes at 350 degrees F or until done.
Transfer the chicken into a serving dish.
Pour water to drippings and transfer to a sauce pan.
Bring to a simmer then add cornstarch slurry and 2tbsp. gravy sauce. Serve it on the side with the chicken.

TIP:
Chicken is roasted in a dark and delicious marinade that becomes its own gravy. This marinade is also good on liempo or ribs in which case it should baked longer, about an hour.



PRAWN CURRY



INGREDIENTS:

1tsp garlic, minced
3tbsp onion, minced
½ tsp. ginger grated
1tbsp. lemongrass, thinly sliced
3tbsp. cooking oil
½ tsp. curry powder
¼ tsp. turmeric powder
½ kilo prawns, shelled, deveined and tail on
1 cup thick coconut milk
2 tsp. lemon juice
3tbsp. chili sauce
1 tbsp. Thai fish sauce

GARNISH:

1 piece halved coconut
1piece finger chili (sili sigang)
2tbsp. cilantro leaves

PROCEDURE:

Sauté garlic, onions, ginger and lemon grass in cooking oil.
Add curry powder and turmeric powder.
When fragrant, add prawns and cook until changes in color.
Take out prawns and set aside.

Add thick coconut milk, lemon juice, sweet chili sauce, and Thai fish sauce.
Add back prawns.
Season with salt and pepper.

Put the prawn mixture in the coconut shell and garnish with sili sigang cilantro.

TIPS;
SKILL BOOSTER –taking out prawns prevents it from getting overcooked and rubbery.