Thursday, March 21, 2013

PAPA FISH PUFFS



INGREDIENTS:
1 ½ cups fish, meat, blanched and flaked
1 tsp. soy sauce
1tsp. oyster sauce
¼ tsp. ground pepper
2 tbsp. cooking oil
2tsp. garlic, minced
2 tbsp. onion, chopped
¼ cup carrots, chopped
1 tbsp. celery stalks, chopped
1/3 bottle banana catsup
Cooking oil for deep frying

Coating:
1 pc. Egg beaten
¼ cup all-purpose flour
¼ cup breadcrumbs

PROCEDURE:
1. Season fish with soy sauce, oyster sauce, and pepper
2. Sauté garlic and onion.
3. Add flaked fish, carrots and celery.
4. Stir in banana catsup and cook until dry.
5. Cool and shape into balls.
6. Roll fish balls alternately in egg, flour and breadcrumbs.
7. Deep fry in cooking oil until golden brown.

Skill Booster- Chilling the breaded balls for 15 minutes will give you a crispier end product.

SPECIAL BULALO



INGREDIENTS:
1kilo beef
1 kilo beef shank, whole
1 pc white onion, sliced
2/3 tsp. ginger, sliced into strips
7 pcs. tongkoy (tangkwei)
1 ½   tsp. black pepper
10 tbsp. Thai fish sauce
45 cups water
5 pcs. saba
3 pcs. Sweet corn, sliced into 2
¼ cup bamboo shoot, canned
1 head pechay
1 head cabbage, sliced into wedges
1 tbsp. chives
2 cubes beef broth cube
Cooking oil

PROCEDURE:
1. Heat a little cooking oil in a pan and sauté beef.
2. Add in onions, ginger, tongkwei, black pepper and Thai fish sauce.
3. Add 30 cups of water in a pot. Let it simmer for 1 hour.
4. Then add another 15 cups of water until meat parts are tender.
5. When tender add the saba or plantain, sweet corn, beef broth cube and bring to boil again.
6. Season to taste.
7. When the meat and vegetable are cooked already, drop in the pechay, cabbage, and chives just before serving.

Tips:
Idea maker- use  this recipe and substitute beef with native chicken or pork cuts.

Wednesday, March 20, 2013

LAMB PAELLA



INGREDIENTS:
For the lamb broth and meat:                                      
1 kg lamb stew cut or lamb cubes                                 
6 cups water                                                                     
1 pc onion, small size, sliced                                       
1pc. stalk, chopped                                                          
½ pc. Carrot, chopped                                                      
1 cup rice, short grain                                                       
2 cups lamb broth                                                            
1 cup lamb stew cut or lamb cubes                               
¼ cup green peas-frozen                                                
3 pcs. Red bell pepper, cut into strips
3 pcs. Baby corn
3 pcs. Asparagus

For the dish:
2 tbsp. olive oil
3 cloves garlic, minced
1pc. onion, chopped
1 pc. red bell pepper, diced
1 pc green bell pepper, diced
1 tsp. paprika
1tsp. salt
¼ tsp. pepper
½ cup tomato sauce

PROCEDURE:
1. Combine all ingredients in a pot. Bring to boil and simmer for about 1 hour or until the lamb is tender.
2. Remove the lamb from broth, let cool, and then discard the bones.
3. Strain broth and set aside.
4. Heat olive oil in paellera or sauté pan, sauté onion, garlic, and peppers for 2 minutes.
5. Add paprika, season with salt and pepper.
6. Add tomato sauce, and simmer for 2 minutes.
7. Mix in rice until well coated.
8. Add the lamb broth, and the cooked lamb.
9. Cover with aluminum foil. Cook for 10 minutes.
10. Remove foil; top with the frozen green peas, red bell pepper, baby corn and asparagus tips.
11. Cover with foil again.
12. Cook for an additional 5 minutes until rice and vegetables are cooked.
13. Top with a little olive oil before serving.

PRAWN CURRY



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

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

PROCEDURE:
1. Sauté garlic, onions, ginger and lemongrass in cooking oil.
2. Add curry powder and turmeric powder.
3. When fragrant, add prawn and cook until it changes in color.
4. Take out prawns and set aside.
5. Add thick coconut milk, lemon juice, sweet chili sauce and Thai fish sauce.
6. Season with salt and pepper.
7. Put the prawn mixture in the coconut shell and garnish with sili sigang and cilantro.

Tips:
Skill booster-  taking out the prawns prevents it from getting overcooked and rubbery.

CRAB SOTANGHON BITES



INGREDIENTS:
180g vermicelli
280g (10oz.) crab meat
5 tbsp. coconut milk
1 tsp. chili paste
1 tbsp. patis (fish sauce)
3 pcs. eggs beaten
1tbsp. curry powder
2 tsp. dried basil leaves
Vegetable oil
Lettuce leaves
½ cucumbers (sliced)
12 pcs. Basil leaves

PROCEDURE:
1. Preheat the oven to 210 degrees C (425 degrees F)
2. Cook vermicelli for 3 minutes in a large pot of boiling water, drain and set aside.
3. Brush some small (4 cm- 1-1/2 wide) molds or ramekins with oil and place a basil leaf into each one.
4. Divide the vermicelli among the molds, forming the little nests.
5. In a bowl, combine the crab meat, coconut milk, curry, beaten eggs, patis (fish sauce), dried basil leaves and chili paste.
6. Baked for 15 minutes.
7. Serve hot and cold with a few salad leaves on the side and some sliced cucumber.