Pork Liempo w/ Pata Tim Sauce

I know, I know....this is unconventional. I was inspired by one of my contact friends in my Flickr Acct. bck2bsc http://flickr.com/photos/23752942@N04/2634574521/ . The recipe here is his recipe w/c was what i used with a little tweaking (substitutes). I wouldn't have thought of using porkbelly inlieu of the pata. Also, i run out of Filipino Soy sauce so i used Kikkoman hence the lighter color of the skin, other than that...it's delicious just as what i expected=:)

I have posted my pata tim recipe here few months ago, pls check it out at my archives Nov. 16, 2007.


Ingredients:

1 whole pork pata (front) Liempo/Porkbelly for this
1 whole garlic
a thumb-sized piece of ginger
1 whole onion
1 star anise
1 bay leaf
10 peppercorns
a teaspoon of dried oregano (omitted this one)
salt
1/2 c. of soy sauce (used kikkoman)
1/8 c. of honey
sesame seed oil
a bunch of pechay, ends trimmed
Carrots

Procedure:

Wash the pata/porkbelly well.
Make a deep cut on the joint that separates the leg from the feet.
Place in a large cooking pan, add salt and pepper and cover with water.
Bring to a boil, removing scum as it rises.
Pour in the soy sauce and or honey.
Add the garlic, ginger, onion, peppercorns, oregano, bay leaf and star anise.
Lower the heat, cover and simmer for about 2 hours.
Cool the sauce.
When cool, transfer to a plate and continue cooling.
Strain the sauce.
Add more salt if necessary.
Place the pata in an oven proof dish and place in the oven set at maximum heat.
Cook until the rind starts to get puffy.
Remove from the oven and transfer to a clean heat proof bowl.
Pour over the strained sauce.
Steam over simmering water for another 40 to 45 minutes.
During the last 10 minutes of cooking, add the trimmed pechay.
Turn off the heat and drizzle with a teaspoonful of sesame seed oil.

ENJOY!!! LAMI NI KAAYO - ANOTHER FILIPINO DISH THAT IS ALMOST ALWAYS SERVED DURING HOLIDAYS ESP. CHRISTMAS AND NEW YEAR.

LECHON LIEMPO (CRISPY PORKBELLY)

Lechon Liempo is a Filipino dish that's almost always in the menu esp. on special occasions. This is our all time favorite!!! But really this is not for the "faint of heart". I just don't understand why here in the U.S they take out the skin of the pork, they don't know what they are missing=;) Fortunately i have the access to buy "liempo" with skin at the Asian store near our place. For now, i wont be buying for a long time=:) i have a half a year supply of a lot of porkbelly sliced thin like a bacon and cuts for lechon. Thanks to my sis in TN=:).

This recipe is my version of the Andoks Lechon..hhhmmm..really brings back memories. I will try the lechon manok sometime soon.

Bring this slab of meat to a boil with lots of onions and garlic. About a 1/2 tablespoon of salt and peppercorns. Boil until meat turns white or about 30 minutes.

Preheat oven at 375 degrees F. Arrange the boiled meat on a rack on top of a tray for the oil drippings. Put the meat into the oven and at this point i check the meat from time to time. Probably check every 15 minutes until the skin turns golden brown and crispy.

Chop meat to chunks or bite size pieces. There are two different dipping sauce for this lechon liempo. If you come from the Northern part of the Philippines (Luzon) you'll be dipping this w/ "Mang Tomas" lechon sauce w/c is a liver sauce. If you are from the Visayas like me, we prefer dipping this w/ vinegar and soy sauce with minced onions and garlic.

So, are you ready to dig in? HHmmm i love to hear the crunch of the skin on the first bite. Yum!!

NOTE: YOU MUST CLEAN YOUR OVEN ASAP BELIEVE ME, IT'S NOT EASY TO CLEAN IT AFTER A COUPLE OF DAYS=:)

ENJOY!! LAMI KAAYO NI!!!

EMBUTIDO (FILIPINO MEATLOAF)

This dish is one of the staple on every Filipino celebration. I always make extra and save in the freezer for future cooking especially when you don't have enough time to cook. We love this served w/ steamed rice and ketchup on the side.

Embutido (Filipino Meatloaf)

Yields: 8 logs

Ingredients:

1 lb ground pork
2 cloves garlic, minced
1 medium onions, finely chopped
1 red bell pepper, finely diced
1 C raisins
1/2 C carrots finely diced
12 Vienna sausages, chopped
4 slices of white bread (this will act as binder), crusts discarded, then broken into small pieces.
2 eggs, beaten
2 T pickle relish
lots of pepper
3 T soy sauce
1 t salt
2 hardboiled eggs cut in quarter

**** To taste the mixture, fry a little amount to check if flavor needs adjustments.

Procedure:
1. In a bowl, combine all ingredients above except for the hardboiled eggs.

2. Place a mound of the meat mixture on a sheet of greased aluminum foil, position the hardboiled eggs in the middle and form an 8" log, about 2" in diameter.

3. Carefully roll the aluminum foil and seal by folding the edges.

4. Steam for 30 minutes. Let rest at room temperature or in the fridge for at least 30 mins before serving. This sets the embutido and allows the flavors to blend together.

5. This can be fried also right before serving. Best served with steamed rice.

CHICKEN PALLARD WITH LEMON CAPER SAUCE

I am one of those who likes "morhping" a recipe. It not only saves time but saves $ as well. This is also a good idea for leftovers. You will have to think outside the box, be creative on how to morph leftovers so that your family will not even know they had that dish twice.


This recipe is one of my Morphing recipes. They are both delicious, your family or kids will not even know they are one and the same.

CHICKEN PALLARD WITH LEMON CAPER SAUCE

Ingredients:

2 tbsp. butter
4 boneless skinless chicken breast
3 tbsp. chopped parsley, fresh or dried
2 tbsp. lemon juice
2 tbsp. water
2 tbsp. drained capers (I only use 1 tbsp.)
1/2 tsp. pepper
1/2- 1 c. sour cream

Place each chicken breast half between 2 sheets of plastic wrap. With the flat side of a meat mallet or side of a cleaver, working from the outer edges in, gently pound to a thickness of 1/4 inch.

Melt butter in skillet. Add chicken, saute 6-8 minutes until done, turn once. Remove chicken and keep hot.

Stir in lemon, water, parsley, pepper and capers. Deglaze pan. Remove from heat. Add sour cream and stir. Spoon over chicken and serve.

CHICKEN PALLARD WITH ALREDO SAUCE PASTA

I had some chicken pallard leftovers for the next day. I cooked some pasta added a store bought alfredo sauce, julienne some bell peppers and topped it with the chicken pallard. You can also slice the chicken and mix it in to the pasta. It was so delicious....=:)

MOLTEN BUTTERSCOTCH CAKE AND MOLTEN CHOCOLATE CAKE

These are not Filipino desserts but we love them. I have been making molten chocolate cake for quite sometime now. As for the molten butterscotch cake, i got this recipe from Suzanne a myspace friend and became one of our favorite too. These are my go to desserts if i have visitors.

Ingredients:

4 squares semi sweet chocolate
1 stick butter
2 whole large eggs
2 egg yolks
1 cup powedered sugar
1/3 cup flour
6 pieces Oreo cookies
1/2 cup whipped cream topping

Preheat oven to 425 degrees F.
Microwave chocolate and butter in a microwaveable bowl on High 2 min. or until butter is melted.
Stir with wire whisk until chocolate is completely melted and mixture is well blended.
Beat whole eggs, egg yolks, sugar and flour with wire whisk until well blended.
Gradually add to chocolate mixture beating constantly until well blended.
Butter 6 ramekins and dust with cocoa powder. (Flour could be used to dust the ramekins but will leave white spots on the cake, not a nice presentation )
Place 1 cookie on the bottom of each ramekins.
Cover evenly with batter.
Bake 8 minutes or until cakes are firm around edges but still soft in centers.
Let it stand for 1 min.
Carefully loosen the cake by using a small thin knife.
Invert onto a dessert plate and garnish with whipped cream.

MOLTEN BUTTERSCOTCH CAKE

Ingredients:
6 teaspoons of graham cracker crumbs
1 cup butterscotch chips (6 oz)
2/3 cup butter or margarine
3 whole eggs
3 egg yolks
3/4 cup packed brown sugar (i suggest 1/2 cup only)
1/2 cup all purpose flour

Heat oven to 450 degrees F.
Butter the bottoms and sides of 6 ramekins (custard cups).
Sprinkle 1 teaspoon cracker crumbs onto the bottom and around side of each cup.
In a small saucepan, melt butterscotch chips and butter over medium heat, stirring constantly. Remove from heat; cool sligthly, about 5 minutes.
Meanwhile, in a large bowl, beat whole eggs and egg yolks with wire whisk or egg beater until well blended then mix in the flour.
Divide batter evenly among the ramekins/cups.
Place cups on cookie sheet with sides.
Bake 12 to 14 minutes or until sides are set and centers are still soft.
Let stand for 3 minutes.
Run small knife along sides of cakes to loosen.
Invert onto a dessert plate and garnish with whipped cream topping or icecream.

PINTOS ( CEBUANO SWEET TAMALES)

I have made this a couple of times but was never satisfied. I have not made this for years until my daughter reminded me about the sweet tamales i use to make while we were at Mexicantown during the Cinco de Mayo. So, i revisited the recipe did some tweaking and finally i believe i perfected the recipe this time=;)

Ingredients:

3 cups scraped young corn (from fresh young corn on the cob)

1 can condensed milk

2 egg yolks

2 tbsp. melted butter

1/4 cup cornstarch

1/4 cup masa harina (corn meal)***

***you will have to adjust the amount of cornmeal depending on the consistency of the mix.

1. Mix all ingredients. Prepare fresh husk of young corn. Use husk near the cob as it is the best part and easier to handle. If you’re using dried corn husk soak in warm water for few minutes.

2. Drop a heaping tablespoon of young corn mixture into middle of corn husk. Fold husk lengthwise and tie ends or bring two ends together, tie then push mixture to center.

3. Steam tied husk (pintos) for at least 30 minutes

NILAGANG BAKA/BULALO (BEEF STEW)

Nilagang baka and Bulalo are basically similar, it literally means "to boil". Nilagang baka could be just beef sans the bones or w/ bones while Bulalo calls for beef meat and bones (bone marrows to be specific). This type of dish are called differently depending on what province you come from. The Luzon provinces calls this stew bulalo while other provinces calls it Nilaga.

This dish was always a staple especially during rainy days or when someone is sick. My Mom pairs fried fish or fried dried fish as our side dish for this stew and ofcourse steamed white rice. Now, my family loves this as well sans the fried fish but i make a sauce on the side. It's soy sauce with lemon juice or Maggi seasoning w/c is available at any Asian Market.

Serving Size : 6 Preparation Time: 2 hrs
Amount Measure -- Ingredient
-------- ------------ --------------------------------
4 pounds beef chuck roast -- cut in 2" cubes
2 medium onions -- quartered
1 small cabbage -- cut into wedges or
1 package fresh spinach
1 small acorn squash or butternut squash -- cut in 1inch cubes
1 small chayote -- cut in 1 inch cubes
2 pieces chili pepper -- cleaned
1 medium sweet pepper (any color) -- cut in 1 inch cubes
1 inch ginger -- crushed
1 stalk lemongrass -- cut in 2" pieces
4 pieces whole pepper corns
1 tablespoon salt or more

1. In a large pot place beef, onions, ginger, lemon grass, peppercorns and water enough to cover the meat. Bring to a boil. Skim the scum.

2. Add salt and cover and let it cook for 1 1/2 hours or until beef is very tender. Add water if needed maintaining enough water to cover the meat.

3. At this point check if beef is already tender, adjust the seasonings, and add the squash and chayote. Cover and let cook for another 20 minutes or until squash and chayote are cooked.

4. Add the spinach or cabbage, cover and turn of the heat. Spinach and cabbage will be cooked by the carry over cooking.

5. Serve w/ brown rice and fish sauce condiments.

- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items):699.7 Calories; 47.8g Fat (62.0% calories from fat); 51.1g Protein; 14.8g Carbohydrates; 175mg Cholesterol; 189mg Sodium. Exchanges: 7 Lean Meat; 2 ½ Vegetable; 5 Fat

MANDUNGGADA

Mandunggada (Beef, Tripe and Liver with salted Black Beans)

This is one of Mama D's recipe that i like. Like i mentioned before my Mom doesn't use the measuring gadgets but i have made this several times that i managed to come up w/ the exact measurements.

Y: 12 servings or half tray

1/2 lb honeycomb tripe
1/2 lb tripe
1/2 lb liver (beef)
1/2 lb beef
1 c salted black beans (tausi)
2 medium carrots julienne
2 small chayote or 1 small green papaya julienne
2 bell peppers (red and green) julienne
1 can bamboo shoot julienne
1/2 pkg kamias julienne
1 medium white onion chopped
1 tablespoon ginger minced
2 cloves garlic minced
2 medium tomatoes julienne
1 c vinegar
2 tablespoon paprika
soy sauce or beef bouillion if needed

Bring tripes into a boil until tender.
Slice /julienne meat, liver and tripes. Set aside.
In a pan, saute garlic, ginger and onions until it turns translucent
Add in the beef and stir for few minutes then add in the tripe and liver. Let it simmer for few minutes.
Stir in black beans and pour 1/2 cup vinegar, mix well and let it simmer until meat is tender.
At this point taste and adjust the vinegar, add the remaining 1/2 cup if needed or add soysauce.
Mix in the rest of the vegetables and paprika. Stir and bring to a boil until meat are tender and vegetables are cooked but still firm.
Taste and adjust flavor.
Serve with steamed rice.

FIRECRACKER SHRIMP WITH SWEET CHILI SAUCE

This recipe is so easy, simple and delicious. The recipe is called Firecracker because of how it looks like. This is great as an appetizer for a party. Although we love this as our main course as well.

FIRECRACKER SHRIMP WITH SWEET CHILI SAUCE

25 large tail-on shrimp deveined and nicked on the inner curved part. This is to prevent shrimp to curl when cooked.

15 egg roll wrappers cut in half diagonally (2 triangles) or wanton wrappers, oil for frying

Marinade:

1 tsp minced garlic
1/2 c cilantro chopped
1/2 tsp olive or canola oil
1 tsp lime juice

Cornstarch "slurry" (mix well to make paste)

1 Tb cornstarch
1/4 cup water


1. Combine marinade ingredients in bowl, marinate shrimp for 20 minutes.
2. Wrap each shrimp in an egg roll or wanton wrapper. Seal with cornstarch paste.
3. Fry in hot oil (375) for 3 minutes, until golden brown and shrimp is cooked through.

Serve with sweet chili sauce for dipping.

TIP ON HOW TO CHECK IF YOUR OIL IS HOT: DIP A WOODEN SPOON HANDLE INTO THE OIL, BUBBLES WILL FORM AROUND THE HANDLE IF IT'S HOT ENOUGH.

ARROZ ALA CUBANA PIA’S VERSION

Serving Size : 6 Preparation Time :1:00
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground pork
6 tablespoons cooking oil
6 pieces saba or plantain bananas -- cut lengthwise
2 small potatoes -- diced
4 cloves garlic -- minced
1 large red or sweet onion -- chopped
4 pieces tomatoes -- chopped
1/2 cup carrot -- diced
1/2 cup red and green bell peppers -- diced
1/2 teaspoon ground black pepper
1 tablespoon soy sauce
1 cup water
1/4 cup raisins
1 tablespoon cornstarch or tapioca starch
2 tablespoons water
6 large eggs -- sunny side up


In a pan, over medium-high heat, pour 1/3 of oil, fry the bananas until golden brown. Remove from pan. Drain in paper towel.

Using the same pan, put half of the remaining cooking oil. Heat again. Stir-fry the potatoes until sides are lightly brown. Remove from pan. Pour oil and set aside.

On the pan cook ground pork until brown. Drain out excess oil. Add in the garlic, onion. Stir until onion turns translucent. Add tomatoes, carrots and peppers mix and stir until cooked. Add little water if necessary.

Season and taste. Cover. Bring to boil. Then, reduce heat to low. Simmer for 12 minutes.

Add the potatoes, raisins and thickening agent. Mix well. Bring to boil.

Serve with fried bananas, rice and sunny side up egg.


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FISH CALDILLO

This recipe is my eldest brother's favorite, he loves this dish. I remember every time my mom fries some fish she saves a piece or two. Debones them and flakes the meat. This will be for the caldillo the next day.

FISH CALDILLO

Serving Size : 6 Preparation Time :0:20
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 big fleshy fish -- fried, salmon sardines can be a good substitute too
2 tablespoons oil
1 tablespoon garlic -- minced
1 small ginger -- julienned
2 large eggs -- beaten
6 Cups chicken broth or water
1 teaspoon salt
1/4 teaspoon black pepper -- ground
1/2 tablespoon soy sauce

* ADJUST SEASONING TO YOUR TASTE.

1. Saute' the garlic, onion and ginger in hot oil.
2. Add the broth and seasoninings.
3. Bring to a boil add the fish and let simmer. Just before serving, add beaten eggs and stir slightly.
4. Garnish with sliced green onions.
5. Best served for brunch (breakfast/lunch) with fried rice.

ALMONDIGAS (MeatBall Noodle Soup)

This is our favorite comfort food. My Mama always make this for us especially during the rainy season.

Recipe By : MAMA DADING
Serving Size : 10
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup ground beef
1 cup ground pork
3 cloves garlic minced (divide into 2, for meat balls and sauté)
1 medium egg
1 medium onion -- chopped
1 teaspoon salt
4 cups chicken broth or rice water
1/8 teaspoon white pepper
2 teaspoons soy sauce
2 bundles Misua (Extra thin rice noodles) – cut
1 sprig Thai basil (Optional)
1 piece green onions (thinly sliced)
Oil for deep frying
S & P To taste


1. Combine the first 6 ingredients and form into small sized balls.

2. Fry meat balls until brown. Set aside

3. Sauté garlic and onion.

4. Add the broth and bring to a boil.

5. Drop in meat balls slowly and simmer for 10 minutes.

6. Add misua noodles, bring to a boil.

7. Add Thai basil (optional) and season.

8. Should serve hot. Garnish with green onions.

INIT NGA SABAW, LAMI KAAYO LABI TING-ULAN - HOT SOUP IS VERY GOOD ESP. ON RAINY DAYS

CHICKEN ADOBO and PORK ADOBO

Adobo is a popularly common dish found in the Philippines, thus a national dish among the Filipinos. Typically made from pork or chicken or a combination of both, it is slowly cooked in soy sauce, vinegar, crushed garlic, bay leaf, and black peppercorns, and often browned in the oven or pan-fried afterwards to get the desirable crisped edges. This dish originates from the northern region of the Philippines. It is commonly packed for Filipino mountaineers and travelers. Its relatively long shelf-life is due to one of its primary ingredients, vinegar, which inhibits the growth of bacteriaThe standard accompaniments to adobo — and ultimate comfort meal for many Filipinos — are mung bean stew (monggo guisado) and lots of white rice. Unless adobo is eaten for breakfast, in which case fried or scrambled eggs, garlic-fried rice, chopped tomato & onion salad, and atchara (green papaya pickle) are the tradition.
Outside the dish, the essential flavoring of the food has been acquired and adapted to other foods. A number of successful local Philippine snack products usually mark their items "Adobo-flavored." This assortment includes, but is not limited to nuts, chips, noodle soups, and corn crackers.
Source: http://en.wikipedia.org/wiki/Adobo

Reminds me of our beach picnics in Cebu. Adobo is one of Mama's menu w/ the "puso" hanging rice, grilled seafoods and fruits.

Ingredients:
4-5 lbs. chicken thighs cut into serving pieces or 2 lbs. Pork butt or porkbelly- cubed

1/2 cup white vinegar

1/2 cup soy sauce

1/4 cup soy sauce for marinade

Pinch of salt and pepper

4 cloves garlic, crushed

1/2 teaspoon black peppercorns or freshly ground black pepper

2 bay leaves

1/3 cup dried lily blossoms if available..soaked in water *OPTIONAL

1 teaspoon sugar

1 tablespoon oil for searing
Water if necessary
 

Cover and marinate the meat with 1/4 cup soy sauce, pinch of S&P for 1 hr. On a large pot, sear the meat until brown, set aside. Remove excess oil, and combine all ingredients in the pot. Bring to a boil, then lower heat. Cover and let simmer for 35- 45 minutes for chicken, longer for pork. Add water if liquid has reduced and it's not tender enough. Make sure to taste and adjust the seasonings. Uncover and simmer until sauce is reduced and thickened, and meat is tender, about 30 more minutes. I usually cook mine until very tender especially with pork. Serve with steamed rice.
Serves 6-8

PABORITO NI NAKO- THIS IS MY FAVORITE

SPAGHETTI ALA JOLLIBEE (FILIPINO SPAGHETTI)

If you like bbq sauce spaghetti, you will like this as well. We love, love this

Prep time: 30 minutes

Cooking time: 15 minutes

Yield: 6 SERVINGS

* Filipino Hotdog (Substitute regular hotdog) and the Banana Sauce Ketchup are available at any Asian Stores(UFC or Jufran are the Brandnames).

* We sometimes omit ground meat.

* Shredded cheddar cheese can be substituted with shredded parmesan cheese.

Ingredients:
1/2 cup of ground meat (beef or pork)*
1 pack of Filipino hotdog or regular hotdog.(Sliced on a bias about an inch size)*

1 medium chopped sweet onions

2 cloves minced garlic

2 1/2 tablespoons tomato paste

1 big bottles banana sauce ketchup*

Salt and pepper to taste

2 tablespoon oil

Procedure:
Sauté' the garlic and onions on a large pan. Cook until translucent.

Add the sliced hotdogs, stir until cooked.

Stir in tomato paste and add the banana sauce (ketchup).
Stir and mix well until it starts to boil.

Add a pinch of salt and pepper to taste.

Set aside.

Cook pasta according to package instructions.

Drain and add into the sauce and mix well.

Serve on a big platter and garnish with shredded cheddar cheese.

ENJOY!!!! Come on give it a try=:)

TILAWI' SIGURADO KO MA GUSTUHAN NINYO = TRY IT, AND I'M SURE YOU'LL LIKE IT

ENSAYMADA

Okay, a little confession=:) I don't really bake...it's just not my cup of tea. Too scientific and precise for me. If you mess up that's it for you, unlike cooking you can add and modifiy. But, i take on the challenge from time to time, especially if i like a recipe that calls for baking. So...this week i had the craving for ensaymada. Yes, i can buy some ensaymada but expensive , buying a few will not satisfy my craving. HHHmmm what to do? I went through my recipe box and got my ensaymada recipe w/c i have made by the way, a long time ago. Went to work and hoped that it'll come out as good as i remembered the last time i made some. It did, but this time i made it smaller so it'll last a looonnnggg time=:) and savor my ensaymada.

Oh, by the way for those readers who has no idea what an ensaymada is....it's a Filipino version of brioche or perhaps croissant (French sweet bread). Correct me if i'm wrong or pls. let me know.

***The red dots in the picture means that ensaymada has no filling. My daughter likes hers plain.=:)

Ingredients:

1st bowl: 3 1/2 t yeast
1 1/2 t white sugar
1/3 c lukewarm H2O
*****Mix, set aside until bubbly

2nd bowl: 1/2 c diluted milk (1/4 H2O and 1/4 evaporated milk)
or 1/2 c whole milk
1/4 c melted butter
1/2 c white sugar
3 egg yolks (large)
******Low, heat, then cool

3rd bowl: 2 1/2 c all purpose flour (sifted)
1/2 c all purpose flour (allowance) for board dusting

Procedure:
1. Mix everything in a bowl until well blended.(Until not sticky)
2. Tansfer in a greased bowl, let it rise for an hour or 30 min. then cut into 12 pcs., double it if you want smaller sizes.
3. Knead dough then put filling (optional) and roll.
***Roll like a snake and coil like a cobra" Don't laugh..does it make sense? Haha!
*****okay, roll into logs and coil or make a knot.
4. Put the coiled dough in a greased muffin tins. Let rise for another hour.
5. Brush with butter and bake in a preheated 350 degrees F for 15 minutes or until light brown.
6. Slather with butter, and sprinkle with sugar and top with grated cheddar cheese.
FILLING CHOICES: CHEESE, BACON, HAM, UBE JAM, MACAPUNO

LAMI KAAYO!!! - VERY DELICIOUS

Chicken Stuffing Balls "Food Make Over"

I love to morph my foods... or sometimes i call it " food make over" hhmm what to do! I do this make over thing, to save the leftover, i hate to waste my food. Nope you might be thinking hhmmm probably my food isn't that good coz i have left overs. Nooo...it's my way of saving time too!!! At least through the week especially when i'm busy, it saves me time. I already have my mise en place in advance and i'm half way done with the recipe. Sometimes, i make way too much, I know it gets boring to eat the same food the following day or so. And, i love the challenge to make a new recipe out of an existing food. Well with my mave over, my family will not even realize that they are eating the same food until i tell them=:)

Now...wondering what to do with the left over side stuffings from Thanksgiving day? Well, i had left over stuffings and jellied cranberry...here's what i did. I'm sure somebody must have done this already but this is how i did mine...didn't want to waste the cranberry jelly and the chicken stuffings.

Ingredients:
Leftover chicken stuffings
Leftover cranberry jelly
Oil for deep frying
*flour
*egg beaten with milk or water
*breadcrumbs.

****I suggest that you estimate as to how much flour, eggs and breadcrumbs you will need. It'll all depends on how much balls you have made.

*Use an ice cream scooper to scoop out the stuffings and to make equal ball size. Make a deep indention to stick in a cubed jelly cranberry. Repeat the process until all the stuffing has been used. Set aside.

* Prepare the breading procedure. You know... one pan with the flour, another pan with egg wash (beat egg with little of water or milk), and lastly a pan with breadcrumbs. And pls. season them with Salt and Pepper to taste.

* Dredge the ball stuffings into the first pan with flour, then roll the floured balls into the egg wash and then dredge into the breadcrumbs pan. Repeat process untill all the balls has been dredged.
* Heat a pan with canola oil. Deep fry the balls.

* Serve hot with gravy if you have extra. This is good without gravy too!

*ENJOY!!!!

CRISPY NOODLES (CRISPY PANCIT)

PHILIPPINES WITH CHINESE INFLUENCE


We love this!!!

Ingredients:
Meat Marinade:
½ lb. pork meat or chicken breast sliced thinly
1 teaspoon soy sauce
1 teaspoon oyster sauce
Salt and Pepper to taste
1 teaspoon Cornstarch

Sauce:
4 tablespoons water or chicken broth
2 teaspoons oyster sauce
3/4 to 1 teaspoon cornstarch

Vegetables:
½ cup sliced bok choy
1 large green pepper julienne
1 stalk celery julienne
1 small carrot julienne ( cut some into designs)
1 onion chopped
2 cloves garlic minced
½ cup bean sprouts cleaned.
1/2 pound snow peas cut on a bias
Oil for stir-frying and deep frying the noodles
1 pack of rice noodles or vermicelli

PREPARATION:

For the Marinade:
Add seasonings to pork, adding the cornstarch last.
Marinate the meat for 10 - 15 minutes.
While pork is marinating, prepare vegetables and sauce.

For sauce:
Whisk together the sauce ingredients and set aside.

How to make the noodles crispy:
Put oil into a deep pan for deep frying.
Drop a small piece of noodles to test the temperature of oil.
Make sure oil is hot enough otherwise noodles will not puff up.
Drop noodles in batches because they will puff up.
Drain in a paper towel.
Repeat the process until noodles are all done.
Set asideHeat wok and add oil.
When oil is ready, add the pork.
Stir-fry pork until redness is gone.
Remove and set aside.
Reheat wok and add more oil.
When oil is ready, sauté' garlic and onion until translucent.
Add the carrots, stir fry for few minutes, add the celery then the snow peas, stir until cooked but still crispy.
Add the cooked pork mixture, mix into the vegetables, then the bok choy.
At this point adjust your seasonings (Salt and Pepper).
Add a little water if it tends to dry up.
Give the sauce a quick re-stir.
Add and mix all the ingredients until incorporated.
Keep stirring to thicken and until cooked.
Arrange crispy noodles on a big platter and pour over the meat

TILAWI MALAMI-AN JUD MO - TRY IT, I'M SURE YOU WILL LIKE IT.

LAMB ROGAN JOSH (LAMB CURRY)

INDIA
Recipe Source: Fresh and Tasty Casseroles

(Richard Caroll)

Had this for Thanksgiving=:) I had non traditional Tday menu .

Ingredients:
3 lbs lamb (I used lamb ribs)
1 onion, thinly sliced
2 inch piece of fresh root ginger, finely chopped
2 cloves garlic, crushed
2 tbsp garam masala
1 tsp each paprika, turmeric and chili powder
4 cardamom pods, crushed
salt To taste
1 cup plain yogurt ( I used Greek)
2 cups canned chopped tomatoes
fresh cilantro to garnish. (I forgot to garnish when i took the pics=:)

*Heat the oil in a large heavy based frying pan and add the onion, ginger, garlic, spices and a good pinch of salt.
*Fry over a low heat for 5 minutes, or until the onions have softened.
*Add the lamb and 2 tablespoons of the yogurt.
*Increase the heat to medium and cook for 4 minutes or until the yogurt is absorbed.
*Repeat with the rest of the yogurt.
* Increase the heat to high, stir in the tomatoes and 1 cup of water and bring to a boil.
* Reduce the heat, cover and simmer for 40 minutes or until the lamb is tender, stirring occasionally and adding more water if the sauce becomes too dry.
*Uncover the pan, increase the heat to high and cook stirring constantly, for 5 minutes or until the sauce thickens.
*Garnish with cilantro. And a dollop of sour cream.

LAMI KAAYO- VERY DELISH

PRESSED HERBS AND SPICES TURKEY BREAST

Source: Food Network (Rachael Ray)

After all this years i finally decided to cook turkey for Thanksgiving. Nope, not the whole bird=:)

I was watching Rachael Ray's Thanksgiving show and she made this recipe. It looked good, easy and interesting because of the ingredients. It is sort of an Indian/Middle Eastern fare.

I brined the turkey breast w/c was not required in this recipe, but it seems to me that majority of the Chefs recommends brining to make the turkey juicy.
It came out pretty good!!! It was juicy and moist. I will probably lessen the parsley next time because my daughter doesn't like too much parsley.

Ingredients:

3 tbsp. grill seasoning (Montreal Seasoning)
1 tbsp. ground cumin
1 tbsp. smoked sweet paprika
1 tbsp. coriander
4 tbsp fresh thyme leaves, 8 sprigs, stripped of stems
1 cup cilantro leaves, or 1/2 cup basil leaves
1 cup loosely packed flat-leaf parsley
1 cup shelled natural pistachios
Exra-virgin olive oil, for generous drizzling
2 boneless halved turkey breasts, about 3 pounds each

Procedure:

Preheat oven to 450 degress F.
*Preheat a 14 inch skillet or medium roasting pan over medium heat on your largest burner. *Mix grill seasoning, cumin, paprika and coriander together.
*Place the thyme, cilantro or basil, parsley and pistachios in the food processor and process into a paste.
*Remove bowl from processor and remove blade from bowl.
*Have a rubber spatula on hand.
*Drizzle extra-virgin olive oil generously over the breasts to coat the skin.
*Loosen skin of the breasts with a small sharp knife.
*Divide the herb and nut paste between the flesh and skin on each breast.
*Use your hands to move the paste around under the skin to evenly distribute the mixture.
*Coat the extra-virgin olive oil coated skin with the spice mixture.
*Set the coated breasts into the large skillet or roasting pan.
*Wash hands, Set a second slightly smaller skillet or pan on top of the breasts and weight down with a couple of bricks covered in foil.
*Crisp the skin 8 to 10 minutes then transfer meat to oven and roast 35 to 40 minutes, until and isntant-read meat thermometer registers 165 to 179 degrees F.
*Let turkey rest to distribute juices then thinly slice and serve with stuffing and gravy.
***It was moist, tender and juicy!!!

HUMUT AND LAMI KAAYO - VERY AROMATIC AND VERY DELICIOUS

KIMCHI (Pickled Napa Cabbage/Bok Choy )

This recipe was given to me by Kim (my classmate during my Culinary school days)who married a Korean .

Fills 2, 2 quart jars

2 lbs. Chinese cabbage
salt
6 scallion- thinly sliced
4 garlic cloves - finely chopped
2 tablespoon ginger finely chopped
2 tablespoon Korean chili powder (substitute w/ chili flakes)
1 t sugar
2 tablespoon fish sauce

Procedure:
Quarter cabbage lenghtwise then cut in 2 inch pieces.
Pour 6 1/4 cups water in a large bowl and stir in 3 tablespoon salt.
Add cabbage (weigh down to keep submerged).
Cover and leave for 12 hrs., stirring occasionally.
Remove cabbage and reserve salted water.
Mix cabbage with remaining ingredients and 1 teaspoon salt.
Pack into clean, dry 2 qt. jars.
Pour in enough of the reserved salted water to cover cabbage.
(Leave 1 inch at top of jar)
Cover with non metallic lid and leave for 3-6 days until it has become sour enough for your taste.
Refrigerate.

With this Kimchi, you can make a lot more of delicious dishes!! Check this out... KIMCHI TOFU  and  KIMCHI STEW