Arhive for November, 2009
25 November, 2009 at 10:49 am
Ingredients:
chicken
banana pith*
coconut milk
lemon grass
salt
vinegar
onion, sliced
garlic, a clove or two, pounded
black pepper
ginger, small piece, pounded
cooking oil
Directions:
1. Saute onion and garlic in cooking oil.
2. Add chicken pieces and saute until the meat is nearly-cooked.
3. Add coconut oil. Boil. Add lemon grass and banana pith slices.
4. Add ginger, salt and pepper. Add vinegar or the leaf or fruit of aeabihig (if you want this a little bit acidic) or not, depends on you. Simmer until the chicken is tender.
*Banana pith is the center-most layer of the banana trunk. Peel through each layer until you find the white parts. It is very tender and sweet. If this is not available, you can use canned or fresh hearts of palm or ubod in the Filipino language.
Technorati Tags: aklan native chicken recipe, filipino food, inubaran manok recipe, native chicken, philippines
19 November, 2009 at 8:35 am
Ingredients:
6 medium large steamed crabs
1 medium sized tomato, chopped
white pepper
2 tbps crushed garlic
2 eggs, separated
3 tbsps cooking oil
½ cup chopped onions
1 teaspoon salt
Directions:
1. Remove the meat of the crabs from the shells. Set aside shells.
2. Saute garlic, onion, tomato and crabmeat.
3. Clean crab shells with sautéed crab meat mixture.
4. Beat egg whites 8 to 10 minutes until stiff.
5. Add yolks, salt, and pepper. Beat for 3 minutes.
6. Place about a tablespoon of egg over stuffed crabs.
7. Fry in hot oil in a pan for 5 minutes on each side until slightly brown.
Technorati Tags: filipino food recipe, philippines, relyenong alimasag, stuffed crabs recipe
11 November, 2009 at 9:30 am
Bopis is a spicy Filipino dish made of pork lungs and heart sautéed in tomatoes, chilies and onions.
The Filipino dish Bopis is traditionally prepared from assorted pig parts. These assorted parts are usually the heart, kidneys, lungs, and intestines. The liver and brain, along with the ears and the face is reserved for use in cooking sisig.
Ingredients
* 1 kilo pig’s heart (clean, boiled and minced)
* 1 kilo pig’s lungs (clean, boiled and minced)
* 1 head of garlic (minced)
* 1 onion (minced)
* 3 tablespoons oil
* ? teaspoon oregano
* 1 laurel leaf
* 3 pieces red bell pepper (diced)
* ?-cup vinegar
* 1-cup stock
* ? teaspoon hot chili pepper (minced)
* 2 tablespoons atsuete oil
* Pinch of salt & pepper
Directions:
1. In a saute pan, heat oil.
2. Saute garlic and onion.
3. Add in minced heart and lungs.
4. Season to taste with salt & pepper.
5. Add in oregano, laurel leaf, red bell pepper and vinegar.
6. Bring up heat and allow boiling without stirring.
7. Stir in stock and hot chili pepper.
8. Lower heat and allow simmering until stock evaporates a little.
9. Finish with atsuete oil.
10. Serve hot.
Technorati Tags: bopis, bopiz, filipino food, food, pulutan, spicy pork recipe
4 November, 2009 at 5:56 am
Ingredients:
4 medium-sized eggplants
3-4 tomatoes
2-3 white onions
1/2 head of garlic
1/8 c. of rice vinegar
1/4 c. of light soy sauce
1 tsp. of sugar
1-2 chili peppers
1/4 tsp. of grated ginger
Directions:
1. Boil or steam the eggplants until almost mushy. Cool. Cut in half vertically and scrape off the meat with a spoon. Place the scraped meat in a large bowl.
2. Cut the tomatoes into quarters (or into eighths if they are large). Do the same with the onions. Add to the eggplants and toss lightly.
3. Peel and finely mince the garlic.
4. Mix together the light soy sauce, rice vinegar, grated ginger and sugar.
5. Add the minced garlic and the chili peppers.
6. Crush the peppers with a spoon.
7. Pour the dressing over the vegetables and toss.
8. Cover and let stand for at least 30 minutes before serving.
Technorati Tags: eggplant salad recipe, enasaladang talong, filipino foods, philippines, recipe, vegetable salad
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