Fusion

Paksiw na Pata (Pork Leg with Banana Flowers)

2008-12-14T06:49:00.000-08:00

Paksiw na pata is a unique recipe found in the Philippines with banana flowers.

Ingredients:

1 kg Pork leg, cut into serving sizes

1 cup Banana flowers (soaked in tap water, discard the water which might taste acrid)

1 tbsp. Sugar

4 tbsp. Premium dark soy sauce

½ tsp. Black pepper powder

¼ tsp. Iodized salt

1 cup Water

5 cloves Garlic, minced

1 pc. Onion, large, quartered

5 pcs. Bay leaves, dried

Cooking Instruction:

In a pressure cooker, place the banana flower and the other ingredients. Add the bay leaves on top of these banana flowers and on top of it the meat. Add the water and pressure cook for about twenty minutes. After the cooking time, remove from the flame and allow normal cooling. Do not vent the steam to hasten cooling as the additional cooking time is used to tenderize the meat further. After cooling, open and skim off any excess oil to lessen the fat content of the dish. Serve immediately hot with plain steamed rice or bread.

Tortang Corned Beef (Corned Beef Frittata)

2008-12-14T06:47:00.000-08:00

Corned beef, an ordinary canned product you can find in almost any store. What can we do to make it interesting? Well I thought maybe ‘Tortang Corned Beef’ or Corned Beef Frittata. Torta are local terms for dishes that are versions of the Italian frittata.

Ingredients:

5 pcs. Eggs, beaten

1 cup Corned beef

1 ½ cup Potato, cut into thinly into strips.

1 cup Cooking oil for frying the potato shoestrings

¼ cup Grated cheddar cheese

½ tsp. Black pepper powder

5 cloves Garlic, minced

1 pc. Onion, medium thinly sliced

1 tbsp. Cornstarch

1 ½ tbsp. Cooking oil (for cooking the frittata)

1 tsp. Cooking oil (for cooking the corned beef)

1 tsp. Worcestershire sauce

Cooking Instruction:

Heat the 1 cup of cooking oil in a Teflon pan and fry the shoestring potato until it starts to become golden brown. Fish out the cooked potatoes and set aside on top of paper towels to remove excess oil.

In a bowl, beat the eggs and into it, add the black pepper powder and cornstarch. In a saucepan, heat about a teaspoon of oil and sauté the garlic and onion until the garlic is golden brown and the onion starts to caramelize. Add the corned beef and mix well. Add Worcestershire sauce and cook until the liquid is evaporated to dryness. Toss in this cooked mixture into the beaten eggs and toss in the cooked potatoes too.

Heat 1 ½ tbsp. of the oil in a Teflon frying pan and cook the torta under low flame until the bottom is sufficiently set and the top is not so runny. Flip over the torta or if you are not skilled in flipping frittata, you may get a large sauce and flip on the saucer the torta and slide it back into the hot frying pan to cook the other side. Serve immediately and enjoy with bread. Goes well with your favorite beer or white wine.

Buttered Green Peas with Meat and Herbs

2008-12-14T06:46:00.001-08:00

Sometimes you want something quick to prepare while still having some unique taste. This one is easily prepared.

Ingredients:

2 cup Green peas

½ cup Plain Bacons cut into squares

½ cup Cheesedogs, cut into thin bite sized pieces

½ cup Large prawns, cut to bite sized pieces

1 tbsp. Extra virgin olive oil

1 tsp. Worcestershire sauce

½ tsp. Iodized salt

2 tbsp. Premium butter

½ tsp. Dried, minced oregano

1 tsp. Dried, minced basil

¼ cup White wine

5 cloves Garlic, minced

1 pc. Onion, large, thinly sliced

½ tsp. Black pepper powder

Cooking Instruction:

In a Teflon saucepan, heat the olive oil and sauté the garlic and onion until the garlic is browned and the onion starts to caramelize. Add the prawns and stir until it changes color to orange and then add the cheesedogs. Continue to stir occasionally until the cheesedog is cooked. Add the bacon and toss. When the bacon fat becomes translucent, add the Worcestershire sauce, black pepper, oregano, basil, and white wine. Evaporate the alcohol of the wine and then add the water. Cover and lower heat to maintain a gentle simmer and cook for about twenty minutes or until the liquid is evaporated to dryness. Add the peas and mix. Add the butter and stir well and cook for an additional time of about two minutes. Serve immediately.

Chinese Roast Pork

2008-12-14T06:44:00.000-08:00

Roast pork recipes abound. Almost all cultures have one. This one is my Chinese version of the roast pork.

Ingredients:

2 kg Pork belly

1 tsp. Iodized salt

1 tsp. Black pepper powder

½ tsp. Five spice powder

2 tbsp. Sesame oil

½ tsp. Garlic powder

1 tsp. Onion powder

Cooking Instruction:

Drain the meat well for about an hour. After the said time. Place the meat in a dish and rub all of the ingredients well on the meat. Cover with shrink plastic wrap and store in the refrigerator overnight to allow the mixture to permeate the meat.

Preheat the oven to 220 degrees centigrade. Skewer the meat for cooking in a rotisserie. Place the meat and allow cooking on the rotisserie for about five minutes. After the said time again open the oven and brush 1 tbsp of sesame oil on the meat and again continue cooking for about 55 minutes more. Chop to bite site pieces and serve with plain steamed rice or with plain steamed buns. You may use black vinegar with a little soy sauce and Guillin chilli sauce as dipping sauce. Goes well also with other cold cuts you may want it with.

Sinigang na Bangus sa Sampaloc (Milkfish in Tamarind Sour broth)

2008-12-14T06:43:00.001-08:00

Sinigang is a uniquely Filipino recipe. The sourness, saltiness and the taste of the meat with vegetables uniquely blend together to impart that unique taste. Why not try out for yourselves and experience the simple staples enjoyed by Filipinos frequently? There is an old procedure for extracting the sourness from young tamarind fruits but for this particular recipe I have used the instant version normally found in the local stores. In other countries, there might be some Filipino specialty stores where you can ask for this mix. Just ask for ‘Sinigang sa Sampaloc Mix’.

Ingredients:

2 kg Milkfish, cleaned and cut into serving size

½ kg Swamp cabbage, cleaned very well and cut into serving sizes

6 cloves Garlic, fresh, peeled and crushed

1 pc. Onion, medium, quartered

4 cups Water

1 pack Sinigang sa sampaloc instant mix

½ tsp. Iodized salt

¼ cup Patis (local fish sauce)

1 tbsp. Ginger, fresh, thinly sliced

Cooking Instructions:

Place all the ingredients except the vegetable and the Sinigang sa Sampaloc mix in a large saucepan. Cover and when it starts to boil lower the heat to maintain a gentle simmer for about 15 minutes. After 15 minutes, add the vegetable and again cover. Continue to maintain the gentle simmer and cook for about 5 minutes. After this time, add the Sinigang mix and stir well. Serve hot with plain steamed rice or enjoy as a hot soup.

Filipino Style Spaghetti

2008-12-14T06:41:00.001-08:00

In the Philippines, there is a variation of the pasta recipe which is fondly referred to as Filipino Style Spaghetti. It is different from the regular Italian spaghetti recipe in that its flavor profile is approaching sweetness instead of sour. Very interesting pasta recipe which I think would also be nice to have for variation of the regular pasta.

Ingredients:

1 kg. Pasta (prepared according to package directions)

1 bulb Garlic, minced

1 pc. Onion, large, thinly sliced

¼ kg Ground pork

¼ kg Chicken breast fillet, cut into small cubes

¼ kg Cheesedogs, cut into thin bite sized pieces

1 cup All purpose cream

1 cup Cheddar cheese (grated)

¼ cup Premium soy sauce

1 tsp. Black pepper powder

1 tsp. Iodized salt

¼ cup Sugar

2 cups Tomato sauce

3 cups Banana catsup

4 cups Water

2 tbsp. Cooking oil

Cooking Instructions:

In a large bowl, place the cooked and drained pasta and add the cream. Toss well to distribute the cream on the pasta, set aside.

In a large saucepan, heat the cooking and oil and sauté the garlic and onion until the garlic is golden brown and the onion starts to caramelize. Add the hotdogs and stir. Continue cooking until it is cooked and then add the ground pork and the cubed chicken. Stir and continue cooking until the meat has changed to a blanched color and liquid has evaporated to dryness. Add the black pepper, salt, soy sauce, and grated cheese. Stir until the cheese melts and is distributed evenly in the cooking mixture. Add the water and boil. Once it starts to boil, add the tomato sauce and the ketchup, cover and lower the heat to maintain a gentle boil. Continue cooking for about twenty minutes more. Add the pasta coated with the cream and enjoy with your favorite beer. Goes well also with garlic bread.

Meat and Zucchini in Creamy Blue Cheese Sauce

2008-12-14T06:39:00.001-08:00

Blue cheese is one of my favourite cheeses. Flavourful and rich in cheesy taste. In this recipe, I have used the said cheese as flavour for the dish. Enjoy!

Ingredients:

¼ kg Pork, cut into small cubes

¼ kg Chicken breast fillet, cut into small cubes

1 ½ cups Zucchini, cut into cubes

5 cloves Garlic, minced

1 pc. Onion, medium, thinly sliced

¼ tsp. Black pepper, freshly milled

¼ tsp. Nutmeg powder

¼ cup White wine

1 tsp. Worcestershire sauce

2 tbsp. Blue cheese

¼ cup Sour cream

1 tbsp. Extra virgin olive oil

1 tbs. Butter

½ cup Water

4 pcs. Hungarian sausage

1 tsp. Basil

1 tsp. Marjoram

¼ cup Water for suspending the cornstarch

1 tbsp. Cornstarch

½ tsp. Iodized salt

Cooking Instruction:

Heat olive oil in Teflon saucepan and sauté the garlic and onion until the garlic turns golden brown and the onion starts to caramelize. Toss the sausage and stir occasionally until cooked. Add the chicken breast and pork and mix. Add the black pepper, basil, marjoram, nutmeg, salt, Worcestershire sauce, and white wine. Cover and cook until dryness. Add water and heat to boiling. When it starts to boil, add the blue cheese and stir until the cheese has dissolved, lower the flame to simmer and cover for about 15 to 20 minutes. After this time, add the butter and mix. In a small bowl, suspend the cornstarch and add the sour cream. Add to the cooking mixture and stir well. Also, toss in at this point the zucchini and stir until the cornstarch has cooked. Serve hot with bread or as rice topping. Goes well with your favourite white wine too.

Pancit Canton with Hoisin Sauce

2008-11-20T02:19:00.000-08:00

Pancit canton like other dish in the Philippines can be cooked into many variants. In fact, I think there are already several variants in my previous posts. This particular variation that I share now uses Hoisin Sauce instead of my previous recipes that ask for Oyster Sauce. The different ingredient provides a different flavor to the dish that I think most of you would find interesting as I have.

Ingredients:

400 g Pancit Canton

4 cups Water

5 cloves Garlic, minced

1 pc. Onion, medium, thinly sliced

3 slices Ginger, fresh, peeled (about 1 tsp.)

½ tsp. Black pepper powder

½ cup Carrots, julienned

¼ cup Large prawns, shelled, deveined, and sliced

2 tbsp. Hoisin sauce

1 tbsp Cornstarch

1 tsp. Sesame oil

½ cup Water (for suspending the starch)

5 tbsp. Premium dark soy sauce

½ tsp. Iodized salt

2 pcs. Dried shiitake mushroom, hydrated and sliced thinly

2 tbsp. Safflower oil

½ kg Pork, thinly sliced

1 tbsp. Mirin wine

Cooking Instruction:

In a Teflon saucepan, heat the oil and sauté the garlic and onion until the garlic is golden brown and the onion starts to caramelize. Add the ginger and the prawns and stir until the prawns has completely changed color. Add the pork and mix until the pork has changed its color. Add the black pepper, soy sauce, iodized salt, mirin wine, shiitake mushroom. Cook for about two minutes and add the water. Cover and when it starts to boil, lower flame and cook for another ten minutes. Add the julienned carrots, bell peppers, and the noodles. Lower heat to a gentle simmer and cover. Stir constantly until the noodles are al dente. In a small bowl, suspend the cornstarch in water and stir in the hoisin sauce and the sesame oil. Add to the cooking mixture and stir well. Cook until the noodles are done and serve hot immediately. Enjoy with steamed buns.

Home Made Burger Steak

2008-11-20T02:13:00.000-08:00

I have previously posted a burger stake recipe that uses prepared burgers. This one uses burgers made from scratch. I think it tastes better than the one with the readymade patties. I hope you all find this simple recipe interesting and appetizing.

Ingredients:

For Patties-

1 ½ kg Ground beef

1 ½ cup Breadcrumbs

6 tbsp. Premium dark soy sauce

½ tsp. Black pepper powder

1 tsp. Oregano, dried, minced

1 tbsp. Basil, dried, minced

½ tsp. Garlic, granulated

1 pc. Onion, medium, minced

½ tsp. Iodized salt

5 pcs. Eggs, beaten

1 cup Safflower oil, for frying the patties

For Sauce-

5 cloves Garlic, minced

1 pc. Onion, medium, thinly sliced

½ tsp. Black pepper powder

3 tbsp. Premium dark soy sauce

1 tbsp. Sugar

¾ cup Button mushrooms, sliced thinly

1 cup Cream of mushroom soup

1 ½ cups Water

¼ tsp. Iodized salt

1 tbsp. Safflower oil, for sautéing

Cooking Instruction:

Patty -

In a suitable bowl, combine all ingredients of the patties. Fold all the ingredients well and form into patties.

Heat the oil and fry each of the patties to brown both sides. Set aside cooked patties atop paper towels to reduce excess fat.

Sauce –

In a large saucepan heat the oil and sauté the garlic and onion until the garlic turns golden brown and the onion starts to caramelize. Add the mushrooms and stir. Cook for about two minutes after which you may add the water, burger and the rest of the ingredients for the sauce except the cream of mushroom soup. Reduce heat to a gentle simmer and cover. Cook for about 15 minutes and stir in the cream of mushroom soup. Serve hot and enjoy with some bread or with your favourite salad.

Pinoy Pizza Adobo

2008-11-09T06:35:00.001-08:00

Pizza is very popular in many countries. Also in the Philippines that is why I also have a version of it that is ‘Philippinized’. Adobo being a common staple viand in the country I thought of having it as topping. Also I included ‘kesong puti’, a native fresh cheese from carabao’s milk.

Ingredients:

2 pcs. Eight inch readymade pizza dough

½ cup Pizza sauce

½ kg Ground pork

1 tbsp. Safflower oil, for sautéing

5 cloves Garlic, minced

1 pc. Onion, medium, thinly sliced

3 tbsp. Premium dark soy sauce

1 tbsp. Coconut vinegar

¼ tsp. Black pepper powder, fresh from the mill

½ tsp. Oregano, dried, minced

1/3 cup Mozarella cheese

1/3 cup Kesong puti, cut into small cubes

1 pc. Onion, medium, thinly sliced, separated into rings

1 tsp. Basil, dried, minced

Cooking Instruction:

Prepare the ground pork adobo topping by heating the cooking oil and sautéing on it the garlic and onion until the garlic is golden brown and the onion starts to caramelize. Add the ground pork and stir well until meat has hat blanched colour. Add the soy sauce, vinegar and the oregano. Mix and reduce heat. Cook until meat is done and dry. Use this as the adobo topping for the pizza.

Divide all of the ingredients into two portions and apply onto the pizza crust in the following order. Pizza sauce, mozzarella cheese, adobo topping, onion rings, and the kesong puti. Sprinkle basil and bake in a preheated oven at 220°C for about six to eight minutes. Serve hot with your favourite beer.

Arroz Caldo (Chicken Rice Soup)

2008-11-09T06:20:00.001-08:00

Arroz caldo is a complete food in itself enjoyed by many. You can make it easily in your kitchen.

Ingredients:

1 ½ kg Chicken, cut into small pieces

1 cup Glutinous rice

1 cup Regular rice

1 tsp. Black pepper powder

5 cloves Garlic, minced

1 pc. Onion, medium, thinly sliced

2 tbsp. Safflower oil

10 pcs. Hardboiled eggs, shells removed

4 liters Water

½ cup Patis (local fish sauce)

2 tbsp. Ginger, fresh, peeled and thinly sliced

2 tbsp. Kasubha

Cooking Instruction:

In a large saucepan, heat the oil and sauté the garlic and onion until the garlic turns golden brown and the onion starts to caramelize. Add the ginger and chicken and stir. Cook until the chicken is blanched. Add the fish sauce and washed rice. Stir for a short while then add the water kasubha, black pepper, and salt. Stir occasionally until it starts to boil. Simmer until the rice is done. When for some reason, you may add more water as the cooking progress as needed. Stir occasionally during cooking to prevent rice sticking in the bottom and burning. Add the egg and cook for an additional five minutes and serve hot with toasted garlic topping. You may also add a few drops of hot sauce if desired. Also, some people prefer to squeeze a few drops of kalamansi. Enjoy...

Beef Brisket

2008-11-09T06:19:00.001-08:00

Beef brisket is versatile meat that can be used in several ways one of which is in the recipe simply known for the meat cut it, ‘Beef Brisket’. Here I present my own version of the dish.

Ingredients:

½ kg Beef Brisket

5 cloves Garlic, minced

1 pc. Onion, medium, thinly sliced

½ tsp. Black pepper fresh from the mill

1 tbsp. Mirin wine

1 pc. Cassia, whole, equivalent to about ½ tsp.

1 pc. Star anise, whole

1 cup Water

3 tbsp. Premium dark soy sauce

1 tsp. Sugar

1 tsp. Cornstarch

¼ cup Water (for suspending the starch)

¼ cup Green onion, chopped finely

Cooking Instruction”

Heat a Teflon coated roasting pan and roast the beef so that it has that grill line on both sides. Place in the pressure cooker together with the rest of the ingredients except the cornstarch, water for suspension of the starch and the green onion. Pressure cook for about 45 minutes. After the time, turn of the heat and allow cooling normally. Do note vent the steam to hasten cooling as the additional time to cool down normally will be used as additional time to further tenderize the meat. After the time, open and skim off any excess fat to make a healthier dish. In a small bowl, suspend the cornstarch in the water and add to the cooking mixture. Turn up the heat until it begins to boil and cook until the starch is done. Add the green onion and stir well. Serve hot with bread, steamed buns, or with rice.

Adobong Baboy

2008-11-09T06:17:00.001-08:00

The term ‘adobo’ is connected to numerous recipes all over the world, there is the Spanish version which means marinate, in Mexico there is another adobo recipe, in the Philippines there are several versions of the recipe. Normally, when you say adobo in the Philippines, it will mean meat cooked with lots of garlic in soy sauce and vinegar. Here I have modified the recipe and removed the soy sauce but used more garlic for flavour. I hope people find this recipe interesting...

Ingredients:

1 kg Pork, cut into cubes

2 bulbs Garlic, minced

1 pc. Onion, medium, thinly sliced

¼ cup Patis (native fish sauce)

¾ cup Water

½ tsp. Black pepper, fresh from the mill

4 pcs. Bay leaves

½ kg Potatoes, sliced

1 cup Safflower oil, for frying the potatoes

1 tbsp. Safflower oil, for sautéing

Cooking Instruction:

Heat 1 cup of cooking oil in a frying pan and brown both sides of the potatoes. Set aside potatoes atop paper towels to remove excess oil.

In a pressure cooker, heat 1 tbsp. oil and sauté the garlic and onion until the garlic is golden brown and the onion starts to caramelize. Add the pork and mix. Add the rest of the ingredients and the place the potatoes on top. Pressure cook for about 20 minutes. After the cooking time, turn off heat and allow cooling normally. Do not hasten cooling by venting steam as the additional time to normally cool which will take approximately 10-20 minutes will be used as additional cooking time to tenderize the meat. After the time, open the pressure cooker and skim off any oil to reduce the fat content of the dish. Enjoy with bread or with plain steamed rice...

Ginisang Pechay

2008-11-09T06:11:00.000-08:00

Pechay, is that aromatic cabbage found abundant in the Philippines and in other asian countries. In the Philippines, it is enjoyed in numerous recipes but of the simplest way by which you may savour the simple taste of the vegetable is by sautéing the vegetable with a minimal variety of ingredients. Here I have sautéed pechay with large prawn meat...

Ingredients:

½ kg Pechay, washed and cut into pieces

¼ cup Large prawn meat, cut into pieces

5 cloves Garlic, minced

1 pc. Onion, medium, thinly sliced

1 tbsp. Safflower oil

¼ cup Patis (native fish sauce)

¼ tsp. Black pepper powder

Cooking Instruction:

In a suitable saucepan, heat the oil and sauté the garlic and onion until the garlic turns golden brown and the onion starts to caramelize. Add the prawn and stir fry. Add the vegetable and the rest of the ingredients. Toss lightly and cook until the vegetable is done and very little of the broth remains. Enjoy with garlic rice or some other forms of fried rice.

Oriental Linguini

2008-10-25T06:28:00.001-07:00

Pasta actually came from China. Discovered during the travels of Marco Polo. Therefore, it is fitting to create recipes that are Asian with the various pasta available nowadays. Like this oriental linguini I now share.

Ingredients:

250 g Linguini

4 cups Water, for cooking linguini

1 tsp. Cooking for cooking linguini

250 g Pork, cut into strips

1/3 cup Peanuts, roasted, shelled, roughly ground

5 cloves Garlic, minced

1 pc. Onion, medium, thinly sliced

½ tsp. Black pepper freshly milled

¼ tsp. Iodized salt

1 tbsp. Mirin wine

4 tbsp. Premium dark soy sauce

1 tbsp. Oyster sauce

2 tbsp. Hoisin sauce

1 tbsp. Cornstarch

½ cup Water for suspending cornstarch

1 cup Water

1 tbsp. Safflower oil

1/3 cup Carrots, julienned

1 tsp. Sesame oil

Cooking Instruction:

In a large saucepan, heat water and small quantity of oil until boiling. Add the pasta and stir occasionally until cooked al dente. Strain and rinse with tap water. Set aside.

In a saucepan, heat the oil and sauté the garlic and onion until the garlic is golden brown and the onion starts to caramelize. Add the pork and stir. Add the mirin wine and black pepper, continue stirring for about two minutes. Add the peanut, water, soy sauce and salt. Cover and simmer for about 15 minutes. Add the carrot. In a small cup, place cornstarch and water. Stir until cornstarch is well suspended and free form lumps. Add into the mixture in the cup, the hoisin, oyster sauce and sesame oil. Mix and add to the cooking mixture. Stir until the cornstarch is cooked and combine with the pasta, serve immediately.

Adobong Baka at Litid (Beef Meat and Tendons in Soy Sauce)

2008-10-25T06:25:00.000-07:00

In the Philippines, there is this popular dish called adobo. It is composed mainly of meat in soy sauce with some spices. Many variations are available and this one I made using beef meat and tendons. Normally I would cook this Chinese style but I thought of making adobo instead.

Ingredients:

½ kg Beef, cut into cubes

200 g Beef tendons

2 ½ cups Water (for tenderizing the tendons)

5 cloves Garlic, minced

1 pc. Onion, medium, quartered

½ tsp. Black pepper, freshly milled

½ tsp. Chiu chow chilli oil

5 tbsp. Premium dark soy sauce

5 pcs. Bay leaf

4 tbsp. Coconut vinegar

1 tbsp Mirin wine

1 cup Water

Cooking Instructions:

I used dried beef tendons so you first need to hydrate and tenderize it by placing the tendons in pressure cooker with 2 ½ cups of water and pressure cooking it for about 1 ½ hour. After the said time, you may turn off heat and allow to cool normally. Do not vent steam to accelerate cooling as the additional cooling time is used to tenderize the tendons more. Open the pressure cooker and discard the liquid. Wash the tendons and slice to desired pieces and set aside.

Wash the pressure cooker and place on it, all of the ingredients and the beef tendons. Cover and pressure cook for 40 minutes. Turn off the heat after the stated cooking time and allow cooling normally. Again do not accelerate cooling by venting steam. Open and remove any excess fat that floats and serve with plain steamed buns, bread or rice.