FILIPINO LECHON, KIMCHI TACO

So, basically this can also be called a kitchen sink dish since i have all the ingredients ready and available, just waiting to be used. But, kitchen sink doesn't sound appetizing hence the name Filipino Lechon Kimchi Taco.

 



Ingredients:

Filipino Lechon - I have the whole roasted pigs' head in the freezer from our Thanksgiving celebration. Pig Roast

Kimchi - Homemade yes ..... i do make my own.

Ramp pesto - i made them last month and froze some for future use. Recipe to follow

 

Onions - i had red onions, but you can use any kind of onion.

 

Cilantro - happened to make guac last week so i had some cilantro left

 

Sriracha Aioli - just mixed sriracha sauce and mayo

 

Corn Tortilla - i had some left over when i made the guacamole. Yes, i fry my own corn chips, given the time. Fry your own

 

 "An amalgamation of delicious flavor" Will definitely make this again. I'm thinking of roasted chicken, i know it'll taste as good.

 

slather a spoon or two of pesto

Then add kimchi, depends on how much you want

Add chopped lechon w/c was broiled quickly just to crisp up the skins



 

Garnish with thinly sliced onions, red radish cilantro and sriracha aioli

Not for the faint of heart...... made some sisig out of this as well. Will blog my sisig taco next ;)

 

 

 

 

LECHON SISIG

Traditionally, left over lechon will be "morphed" into lechon paksiw. Lechon (Whole roasted pig) , Paksiw (A vinegar, soy sauce based stew) or fry them. I had the hankering for Sisig so i decided to use the left over lechon. Please check here for my sizzling sisig blog.

This is definitely not the typical sisig. The good part of this version is skipping the laborious step of the original sisig recipe. ;) I used the belly part of the lechon, marinated them with a little of soy sauce and vinegar. While the meat was marinating, i did my mise en place..... i chopped a large size sweet onions, chopped Thai bird chili, minced garlic, crumbled few pieces of chicharon, sliced scallions and lemon for garnish.

My version served on a sizzling plate topped with an egg.

 Chinese Lechon ( yes, they season and roast their pig differently) but i still love them. I used the belly part of this lechon ;) They don't stuff the pig with aromatics/herbs but rub them instead with spices.

Saute' the onions and garlic until translucent, add and stir the chopped meat. Add the seasonings sparingly, taste then adjust. Remember the meat is already well seasoned. Then add one raw egg and stir until well incorporated. The egg will give the creamy texture to the dish

I prefer my sisig served on a sizzling plate. Garnish with crumbled chicharon , sliced scallions, lemon slices and some Thai bird chili. Top with another egg before serving. Served with ice cold Red Horse this time ;)

I like it. The creaminess of the egg and the crunch of the chicharon definitely added another layer of flavor goodness. You get the hint of adobo flavor because of the vinegar, soy sauce marinade. There is also a hint of Chinese five spice which is an ingredient of a Chinese Roasted Pig. I will probably skip the soy sauce, vinegar marinade the next time i make Lechon Sisig just to have a comparison. This however is a great way to morph your left over lechon rather than cooking the same old same old way....Lechon Paksiw.

SIZZLING SISIG

Hello!!!! Hiatus is over! Yup, I'm blogging again! Well, one might say "Watcha' talkin' about Pia!!!" You've had two current blogs, yes and no. Yes, i posted two new (sort of)  blogs, not really new they were actually done a long time ago just waiting for me to hit the "Publish" button. ;)

My computer crashed couple of months ago, lost files, pictures...... but that's okay, I'm back and ready to blog tons of new recipes. I can't wait to participate with the Kulinarya Cooking Challenge and Daring Cooks Challenge again, hopefully they didn't kick me out.

So for my "welcome back" recipe, I'm blogging a favorite of ours but believe it or not i haven't blogged it!!

Sisig - a dish that's either you'll love or you'll hate. But i suggest that you must give this a try so you'll understand why we love sisig. There's a slew of recipes on this dish, some i think are good, some I'd say it's sort of a fusion version. But, hey, to each it's own, right?

Well, this is my version. I'd like to believe this is authentic only because the cook that showed me how to make this is from Pampanga, where the dish originated. He didn't give me the specific measurements, he was "a little bit of this, a pinch of that" kind of cook.

Cooking sisig is more of a process, method and steps to get a proper and delicious end product. You will do the following.. BOIL, GRILL or BROIL AND SAUTE.  I will  list the ingredients and suggest the quantity. This is a "taste as you go" kind of dish, but just so you know... laborious/tedious to make but well worth it!!!! DEDICATION IS WHAT YOU NEED!!!

 

Others call this a "Cardiac Arrest" dish....nah, really..it's okay..you don't eat this everyday.

SISIG is a popular PULUTAN best served with ice cold beer.

 

   Could also be served as a main dish and served with steamed white rice which i love.

 

Main ingredients : Pig's head . You'll need the snout, jowls, ears and brain if available. I sometimes add pork belly if there is not enough meat. If you can't purchase pig's brain substitute it with silken/soft tofu. You'll need it to achieve the creamy texture to the dish. Some use eggs or mayo. Egg, I've tried but i have yet to try the mayo, but i prefer the tofu as the substitute at least there is something healthy to this dish and I'm sticking to that explanation!!!! hahaha!!!

I'm lucky to buy an already deboned and cleaned pig's head. These are packed separately, for this dish i bought a pack of snout with jowls and a pack of pig's ears w/c had 2 in a pack and 1/2 a lb. of pork belly. The dish would serve 6.

Clean and wash. Bring these to a boil. Add water enough to cover the meat. Add chopped onions (about 2 medium size), 6 cloves of smashed garlic, about 8 pieces of peppercorns, 3 bay leaves and about 2 T of salt. Add more water if necessary. Cook until tender.

After boiling until tender, grill or broil the meat. Grilling is the best method but if you are in a place that grilling is not possible all year round broil them but you will not get the smoke undertone to the dish.

Chop the meat. This is the laborious/tedious step i was was talking about. 

Some of the ingredients.

Chop about three medium sized onions, chop two shallots, mince about 4 cloves garlic and chop some Thai bird chili. Kalamansi/Calamansi, i buy the frozen pack but fresh squeezed juice is obviously better if you can buy the fresh ones. Substitute with lemon juice if calamansi juice is not available.  I DON'T RECOMMEND LIME, IT'LL CHANGE THE FLAVOR OF YOUR SISIG.  Soft tofu. As i mentioned earlier silken/soft tofu is the best substitute if you can't purchase pig's brain. Tofu will give you the creamy texture.

Soft tofu

Saute' your onions, garlic and pepper. Mixed in the meat, stir until all are incorporated. Add chopped peppers and mix well.

Next, add crumbled tofu, mix well, stir until tofu has dissolved. Remove some of the rendered fat but leave some enough to caramelize the meat and the spices.

Next step is to add your liquid (calamansi juice and the soy sauce). You will have to start by adding 1/4 of a cup calamansi juice and 1/4 of a cup of soy sauce. Taste and adjust to suit your taste. Remember "you can always add but can't take out". 

Note: I actually finished the whole bag.

I also suggest that you use Filipino soy sauce if available or any dark soy sauce like Chinese soy sauce. Kikkoman is not the soy sauce of choice for this dish. Kikkoman has a distinct flavor that changes the flavor profile of the dish. That's my opinion.

Mix and cook for few more minutes until you start to hear the sizzling sound.

 At this point your sizzling plate should be really hot and ready for your sisig.

Serve sisig right away, garnish w/ chopped scallions and lemon or calamansi wedges.

Sisig is typically served on a sizzling or hot plate especially when it's for Pulutan. There was never an explanation as to why it has to be on a sizzling or hot plate, it's self explanatory?  Since it is a fatty dish serving it on a sizzling or hot plate will avoid the grease/fat to congeal and turn into a solid fat w/c will be off putting. You don't want your "labor of love" turn into a disaster right?.

Sisig served w/ steamed rice, slice of lemon and soy sauce (optional)

Sisig on a sizzling plate for pulutan. Best served with Ice cold San Miguel Beer. ;)

Optional ; serve w/ soy sauce on the side

So. there you are...one of my favorite dish. Crunchy, Smoky, Spicy, Creamy and Tangy...oh and did i say oh ...so ...dee- licious!!!!  ;)

KIKIAM (QUE-KIAM)

Kikiam is a Filipino dish with Chinese influence. Made with ground pork and vegetable, rolled in bean curd sheets also called tofu skin or tawpeh then deep fried.

Ingredients:

1 lb ground pork
½ C minced carrots
½ C minced sweet onions
1 T minced garlic
3 T soy sauce
1 T oyster sauce
1 ½ T brown sugar
pinch of ground black pepper
1 egg beaten
1 T cornstarch

4-5 sheets of dried bean curd sheets (Tofu skin)
1 T cornstarch and 3 T water mix to make a paste (to be used to seal the roll)*
Cooking oil for frying.

* Microwave the cornstarch mix for few seconds to make a paste.

Mix the first ten ingredients..
Take a small piece of the meat mixture and fry to taste the seasoning.
Adjust seasoning if necessary.
Set  aside.

Rehydrate the tofu skin by soaking them in luke warm water for few seconds or until pliable.
Pat dry with kitchen towel or paper towel.

Put at least 2 T of the meat mixture at the bottom center of the tofu skin.
Spread the meat and roll tightly to form into a log.
Seal ends of the tofu skin w/ the cornstarch paste.
Repeat the process until you have used all the meat.

Heat cooking oil in a wok or skillet until hot.
Slowly drop the roll, about 3 rolls at a time to achieve crispy kikiam.
Overcrowded skillet will turn your kikiam soggy.
Turn down heat and keep cooking, turning the rolls until crispy and brown.

Place cooked rolls on a cookie rack to drain out grease.

Cut on a bias and serve with sweet and sour sauce or soy sauce and lemon juice mix.
I love these with steamed Jasmine rice.

These are available at Asian stores.

They are thin and dry, that is why you have to handle them gingerly as you soak them into the lukewarm water to re-hydrate.

Soak for few seconds or until they become pliable.

Roll them tightly and roll like a log.

These are ready for frying.

One of my favorite snack but i sometimes serve them for dinner served w/ steamed rice and sweet and sour sauce.

The bean curd sheets (tofu skin) does not have a distinct taste or smell. It taste just like the tofu we have been used to, they take on what ever flavor you mix them with. For this dish i love the taste of the tofu skin with the meat mixture and how crispy they are.

Pospas (Arroz Caldo)- November KC Challenge

Better late than never! This is my November Kulinarya Cooking Challenge. Thank you, Joy for the challenge. I really thought i have blogged pospas considering,  this is one of the staple food, comfort food at home.

Growing up and being a Cebuana, pospas is the best comfort food you could ever have and the best food espeically when you are under the weather. Even better than chicken noodle soup, i dare say. I remember how Mama would cook a big cast iron pot of pospas enough for breakfast and mirienda. I just love the aroma as she was cooking, i love the smell of the lemon grass and ginger in particular.

It was only when i went to Manila that i learned that pospas is also called Arroz Caldo and Chinese calls it congee. Actually others call it lugaw but i remember lugaw is just plain rice and chicken broth sans the chicken meat. Lugaw with beef tripes would be called Goto. Goto served with tokwa at baboy (crispy tofu, and crispy pig's jowl)  yum...oh i digress... that will be another version that i should blog.

Anyways, for those who aren't familiar with this dish, i highly suggest that you give this a try. Pospas is good anytime of the day. Like i mentioned earlier we have this for breakfast, mirienda (snacks), lunch, dinner, really anytime. Oh, even midnight snacks, and i'm serious, others, swear that this is a cure for hang over as well.

Also, pospas doesn't call for fish sauce, we use salt. Cebuanos doesn't use fish sauce (Patis) well at least back then. I know for a fact that patis for Cebuanos or Visayas region means soy sauce. It took me a while to adjust and accept that patis in Manila or Luzon region is fish sauce.

So that being said, my dish is staying true based on how my mama prepared it or shall i say a Cebuana's Pospas. This is so simple, ingredients are easy to find, a "straight forward dish" nothing complicated!

Pospas, Arroz Caldo, Congee, Lugaw ....however you call this, i really want you to give this a try if you haven't already. And you tell me which is better Chicken Noodle Soup or Pospas aka Arroz Caldo.

Ingredients:

Serves : 4

4 pcs. chciken leg quarters skin on*

1 1/2 C rice (Jasmine or Calrose) *

1 knob of ginger

2 stalks of lemongrass (remove the green top)
6 C water ( add more if necessary) *
2 T vegetable oil
1 T salt (sea salt or kosher salt)
Dash of white pepper
1 bulb of garlic (sliced thinly) I suggest to use mandoline.
4 pieces of shallots (thinly sliced) or one medium size onions
2 T chives or green onions (chopped. This is for garnish and flavoring)
1 lemon (sliced)

* Chop leg quarters to small pieces, at least 4 pieces per leg quarters. Clean and wash.

* Wash and rinse the rice until the water is clear.

* Should you prefer chicken breast i recommend to use chicken breast, skin on, bone in. Chicken bones gives more depth to the flavor profile.
* You can always add more liquid depending on how you want the consistency of your pospas. We prefer it to be runny, more liquidy

Step One: Use a Dutch oven or any Stew Pot.
Heat up the pot with 2 T vegetable oil.

Shallow fry the sliced garlic enough to make them brown but not burned. Remove and set aside.

Using the same oil shallow fry the sliced shallots until brown but not burned. Remove and set aside.

Step Two:
Using the same oil, sear and brown the chicken in batches. Set aside the brown pieces.
It is imperative to use the oil that was used to fry the garlic and shallots. The oil has been infused with garlic and onion flavor which means the chicken will be seared with the infused oil.
Continue the process until all chicken pieces are done.
Remove excess oil, leaving at least a tablespoon of the grease.

Step Three:
Return the seared chicken into the pot.
Add the ginger and lemongrass.
Sear a little bit or until you get a whiff of the ginger and lemongrass. (Did i tell, i love the aroma of these two being sauteed) I think i did!!! lol!!!
Add the washed and rinsed rice.
Stir until everything are mixed.
Add 6 C of water and salt.
Bring this to a rolling boil then lower the heat and bring to a simmer until the chicken and rice are cooked.
I'd say about 25 minutes.
Constantly and gingerly stir making sure the rice will not stick to the bottom.
Taste and adjust your salt since this is basically the only seasoning you have in this dish.
Add more water if needed.

Step Four:
Remove ginger and lemongrass.
Serve in a bowl.
Garnish with some fried garlic, fried shallots, chopped chives or green onions and squeeze some lemons.
If you can get fresh Kalamansi the better. But sad to say i can't get them here so i either use lemons or limes

Fried garlic

Fried and crispy shallots

Pospas boiling away with a knob of ginger and stalks of lemongrass

I wish you can smell this now. I also remember mama makes this during rainy days especially when we don't have school because the blackboards are  wet! ha!ha!ha! that's a joke. But yeah, she makes this when we have no school because of typhoon etc.

COOKING WITH TEA - NOVEMBER 2011 DARING COOKS CHALLENGE

 Sarah from Simply Cooked was our November Daring Cooks’ hostess and she challenged us to create something truly unique in both taste and technique!

What a perfect challenge. I was in Chicago last month and had a food tour that included tea at Tea Gschwendner and purchased different kinds of tea. So "went to town" and did three dishes using 3 different teas.

First i made, Braised Chicken which is pretty  much similar to the Filipino Chicken Adobo. The only difference is the addition of the tea... i used Bossa Nova and Rooibush Cream Caramel. And yes, that's right, Cream Caramel. The combination did blend with the dish.

I used my   CHICKEN ADOBO and PORK ADOBO recipe with the addition of 1 dried lemon, 1 Hungarian pepper and 1 Tablespoon each of Bossa Nova and Rooibush tea. I like that i get a hint of the caramel from the rooibush tea. The amount of tea was just right otherwise the caramel would be overpowering. Oh, the dried lemon was a last minute "hhmmm why not?" decision.

I have been drying some lemon for a middle eastern dish experiment. I can't wait to use my dried lemons...oh well i digress. Anyways, I will be blogging that dish soon;). The dried lemon actually didn't impart any flavor at all. I couldn't taste the lemon, perhaps i should have cut it  when it got tender?

I made my own sachet of tea by using a coffee filter tied with a butchers twine.

1 T of Bossa Nova and 1 T of Rooibush Tea

Added a dried lemon

Browned the chicken  pieces on both sides. Added all the ingredients and cooked until chicken are tender.

Filipino Chicken Adobo with Tea

Braised chicken + tea soaked hard cooked eggs = Perfect combination. Served with rice and fresh tomatoes...WINNER!!!! It's an Asian thing!!!

Hard Cooked Eggs served w/ Pinakurat (Filipino Coconut Vinegar) and fresh tomatoes from my garden.

Hard Cooked Eggs Recipe to follow.

I used Sara's recipe for the hard cooked egg w/c is called Chinese Egg Tea.

Servings: 6 eggs

Ingredients
6 eggs (any size)
2 tablespoons (30 ml) (6 gm) black tea leaves, or 4 tea bags
2 teaspoons (10 ml) (5 gm) Chinese five spice powder
1 tablespoon (5 ml) (3 gm) coarse grain salt
toasted sesame seeds, to garnish

Directions:

1. In a large enough pot to avoid overcrowding, cover the eggs with cold water. Bring to a boil over medium heat and simmer for twelve minutes. 
2. Remove the eggs with a slotted spoon and keep the cooking water.
3. With a spoon, tap the eggs all over until they are covered with small cracks. This can also be done by tapping and rolling the eggs very gently on the counter.
4. Return the eggs to the pan and add the tea leaves or bags, Chinese five spice powder, and salt. Cover the pan.
5. Heat gently and simmer, covered, for one hour.
6. Remove the pan from the heat and let the eggs cool down in the liquid for 30 minutes.
7. Remove the eggs from the liquid. Peel one egg to check how dark it is; the others can be returned to the liquid if you wish to have the web-like pattern darker. Allow the eggs to cool fully.
8. To serve, peel and slice the eggs in halves or quarters. Sprinkle with toasted sesame seeds.
   
   The Chinese tea eggs are best eaten within 24 hours and are unsuitable for freezing.

Salt, Black Tea, Chinese Five Spice Powder.

I didn't soak the eggs longer, that's why the crack marks aren't pronounced. And didn't get the taste of the tea. I will increase the amount of tea and soak the eggs longer next time i'll make this.

My third and last dish for this challenge is  TEA BRINED FRIED CHICKEN.

I used the egg tea ingredients and added  1/2 T of sugar to brine the chicken. Brined them for 24 hrs in the fridge. Pat them dry and deep fried. Served with green salad and rice topped with some kimchi.

It was crunchy and juicy as expected with the underlying flavor of the tea and the five spice. This actually reminds me of  the Chinese Crispy Chicken dish. Yum...you must give this a try!

Tea Brined Chicken served w/ green salad.

Tea Brined Chicken served with salad and steamed rice topped with homemade KIMCHI

I truly enjoyed doing this challenge. Thank you, Sara. I'm actually thinking of doing Tea Brined Turkey for Thanksgiving. And will be doing the Egg Tea for New Year, that'll be my round element which means prosperity/ more money.... again that's an Asian thing ;)