Arhive for October, 2009
31 October, 2009 at 8:46 am
One of the delicacy that Quezon province of the Philippines boasts is Longganisang Lucban. It is a sausage native to the Quezon Province in the Philippines and as it is named probably originated in Lucban, Quezon. Expect to have a longer shelf life with this recipe.
Ingredients:
1 kg of cubed (as opposed to chopped or ground) pork with fat.
¼ cup of oregano extract (can be more or less depending on taste)
1 teaspoon of paprika
1 teaspoon of salt
1 cup of chopped garlic (acts as the preservative)
Sausage casing (pork intestines preferred)
Directions:
1. Get a pan place the sausages in it and add water till the sausages are half covered.
2. Boil the sausages and prick them so that the casings won’t explode.
3. Cook till the water is all evaporated and what remains is the oil from the sausage.
Technorati Tags: filipino food, food, longganisa lucban, sausage
27 October, 2009 at 10:25 am
Ingredients:
2 Shrimp broth cubes
1 cup rice washings
2 cups squash, cut into cubes
4 medium tomatoes, quartered
1 cup patani (lima beans)
1 1/2 cups malunggay fruit, skinned and sliced 1/4 inch
2 medium eggplants, sliced diagonally
1 piece ampalaya(or bitter melon), sliced diagonally
1 piece bangus, fried or boiled
Directions:
1. Bring to boil first two ingredients.
2. Add squash, tomatoes and patani. Simmer about 5 minutes.
3. Add in the rest of the vegetables; adjust seasonings.
4. Simmer another 3 minutes or until vegetables are crisp-tender.
5. Add the fish.
6. Serve hot.
Technorati Tags: dinengdeng recipe, filipino foods, vegetable stew
13 October, 2009 at 4:59 am
Ingredients:
1 kilo beef, sliced 1/4 inch thick (3 pcs.)
1/4 kilo ground beef liver
200 grams sliced sausages or ham
200 grams pork fat (cut is strips)
3 hard boiled eggs, sliced
100 grams cheddar cheese in strips
100 grams grated cheddar cheese
2 onions, chopped
5 bay leaf (laurel)
1/2 teaspoon of ground black pepper
1/2 cup vinegar
2 teaspoon salt
2 cups of water
2 meters thread or string (for tying)
Directions:
1. Spread and stretch the sliced beef on your working table.
2. Arrange the filling on the sliced beef: sausage strips, cheese strips, sliced eggs, pork fat and some ground liver.
3. Roll the sliced beef with all the filling inside and secure with a thread or string.
4. Repeat the procedure for the two remaining beef slices.
5. On a pot, place the beef rolls and put the water, the remaining ground liver, grated cheese, chopped onions, bay leaves, ground black pepper and salt.
6. Cover the pot and bring to a boil. Simmer for one hour.
7. Add the vinegar and continue to simmer of another hour or until beef is tender.
8. Slice the beef morcon, arrange on a platter and top with the gravy on top.
Technorati Tags: beef morcon, filipino recipes, philippine food
10 October, 2009 at 10:05 am
Ingredients:
1 1/2 pounds fresh tahong (mussels), cleaned
1 medium or 1/2 large sweet onion, sliced
3 cloves garlic, diced
1 thumb sized ginger, finely sliced
3 Roma tomatoes, chopped into chunks
1 tablespoons vegetable oil
2-3 tablespoons patis (fish sauce), add more if you want in the end
6-7 cups water
3 big handfuls of fresh spinach/kangkong
Steamed jasmine rice
Directions:
1. Heat the oil in a medium, heavy-bottomed pot over medium-high heat.
2. Add the onion, garlic, and ginger, and saute until the onion is translucent and they’re fragrant.
3. Add the chopped tomatoes, and saute until the tomatoes begin to soften, about 2 minutes.
4. Add half the water and fish sauce and heat to a boil.
5. Add the mussels and the remaining water, just enough to barely cover!
6. Cook till the mussels open over medium high heat. Right when they’re done, toss in the spinach (as much as you want), stir and season with pepper and more fish sauce if you want.
7. Take of the heat and serve with a small bowl of steamed jasmine rice and pour the soup onto it and slurp the rice and soup together.
Technorati Tags: filipino food, filipino mussel soup, recipe, soup, tahong
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