24 February, 2010 at 10:01 am
Ingredients :
2-3 tbsp. oil
3 potatoes, peeled, quartered and fried
1 lb. chicken, cut into serving pieces
3 cloves garlic, minced
1 large onion, quartered
1 tbsp. patis or fish sauce
3 tbsp. curry powder
salt and pepper
1 cup water
1 red bell pepper, cut into big squares
1 green bell pepper, cut into big squares
3 celery stalks, cut into 1-1/2″ long
1 cup coconut milk or evaporated milk
Directions:
1. Fry sliced potatoes in oil. Set aside.
2. In the same pan, fry chicken pieces until brown.
3. Add garlic and onion. Sauté for a few minutes until soft.
4. Pour in patis and season with curry powder, salt and pepper. Stir for 2 minutes.
5. Add water. Cover and bring to a boil. Lower the heat.
6. Add celery, bell peppers and fried potatoes. Simmer for 3 minutes or until half done.
7. Add milk and stir occasionally. Cook for another 7 minutes (or lesser when using evaporated milk because the liquids will curled).
8. Remove from heat. Serve hot.
Technorati Tags: chicken stew, filipino food cooking, filipino style chicken curry recipe, philippines
7 January, 2010 at 6:07 am
Food is even more attractive and more appetizing when carved. The choices of food that you can carve are plenty. It does not matter if you don’t like to eat vegetables since you use your carving skills on fruits instead.
A homemaker or caterer welcome guests with fruits carefully pared, seeded, and perhaps sliced into bite-sized cuts depending on the type. Vegetables can also be delicately carved, cooked, then finally arranged attractively to decorate the dish. The gracious welcome depicted by your creations will surely please guests as it also expresses the wiling hospitality of the maker.
Get to know tips from selecting, storing, preparing to carving below.
Tips before carving
1. Before carving, fruits and vegetables must be washed and cleaned thoroughly.
2. Use knives with stainless steel or bronze blades. Knives with ordinary steel blades will cause discoloration of fruits and vegetables.
3. Do not carve excessively so as to avoid waste and loss of nutritional value.
4. The designs carved should be appropriate for decorating a plate of food; thus, floral patterns are suitable, while figures of animals such as rats are not.
5. Vegetables to be dipped into sauces should be cut to appropriate sizes.
6. Vegetables chosen for carving should be appropriate to the dish in which they are to be used, and they should be vegetables which are resistant to wilting, such as carrots and Chinese radishes.
7. Care must be exercised during carving so as to avoid bruising fruit and vegetables.
Tips on selecting fruits and vegetables for carving
Each kind of fruit and vegetable has its own unique characteristics, so keep these pointers in mind when choosing fruits and vegetables to carve.
Onions and shallots should be fresh and without wrinkles. Choose either medium sized or small bulbs that are all of uniform size.
Carrots should be straight and of medium or large-size.
Radishes should be fresh, firm, and round. Use medium-sized radishes, all of uniform size.
Chinese radishes should be straight and of medium-size with clear bright skins. The flesh of large Chinese radishes tends to be mealy.
Cucumbers should be green, straight, and of medium-size. The type called for in this book is the larger type (Tang Ran). If the smaller type (Tang Kwa) is used, those with green skins have firmer flesh and are better for carving than those with greenish white skins.
Tomatoes should be of uniform size. Plum tomatoes with elongated fruits are firmer than round varieties. Choose fresh ones with no wrinkles.
Pumpkins should have thick, firm flesh. Such pumpkins have a rough exterior.
Spur chillies should be fresh and have firm skins. Generally small ones are used, because if large ones were cut and spread out to make a blossom, they would cover the entire plate. However, large spur chilies are used for making anthurium flowers.
Spring shallots and leek should be fresh and green with no yellowing on the leaves. Select thick, medium-sized plants.
Cabbage and Chinese cabbage should be fresh with firm, heavy heads. Use medium sized heads.
Lemons should be very fresh.
Taro should be of medium-size. The fragrant taro has fine-textured flesh.
Cantaloupes should be those that are not yet fully ripe. The skin should be pale yellow without wrinkles or scratches.
Yam bean tubers used for carving should not be too large. Large, mature tubers have a lot of fibers. These become frayed in carving, detracting from the appearance of the finished work.
Papayas should be straight, thick-fleshed and without any bruises. They should not yet be fully ripe so that the flesh is firm and does not bruise easily. The Khaek Dam variety is recommended be cause of the beautifully colored flesh.
Green mangoes should be fully mature and of a variety whose flesh is not too crisp. The skin should be green and un-wrinkled and the stem should look fresh.
Watermelon should have red flesh and green rinds with no bruises or wrinkles.
Pineapple should have large eyes. The leaves should be fresh and green and there should be no shriveling of the skin or stem.
Guavas should be those that are just becoming ripe. The skin should be a fresh light green with no bruises or scratches.
Apples should be fresh with glossy, brightly colored skins and no bruises.
Jujubes should have straight fruits with green skins and no bruises.
Sapodillas must be firm, so avoid fully ripe fruits. The skins should be even and clear. Avoid sapodillas that have been dyed for the market. Their skins have a dusty appearance.
Rose apples should have clear, fresh looking skins.
Tips on preparations and treatments
1. Tomatoes should be soaked in a mixture of limejuice and water to prevent browning.
2. Shallots and onions should be soaked in water before being peeled and carved to reduce irritation of the eyes.
3. Taro should be washed thoroughly before being peeled. If washed after peeling, a slime is released which causes itching.
4. Carrots should not be soaked in water before carving, as this will make the flesh tougher and more difficult to carve.
5. Beets should be washed in water to which a little salt has been added. This will reduce loss of color. Also, if left standing, beets will blacken, so they should be kept moist by spraying them with water regularly.
6. Potatoes should be washed with water after peeling to remove the sap and then washed again after carving. This will help prevent browning.
7. Apples should be soaked in mixture of limejuice and water before being peeled to prevent browning.
8. Cantaloupes should be washed before carving. While carving, avoid letting water come into contact with the fruit because it will lose its taste and spoil more quickly.
9. Yam bean tubers should be soaked too long after carving, will yellow.
Tips on how to store carved fruits and vegetables
1. After carving, fruits and vegetables should be placed in ice-cold water so the petals of flower designs are firm and spread beautifully.
2. Carved fruits and vegetables should not be left in water, as this will cause petals to become discolored and to spoil.
3. Each type of carved fruit should be kept separately. This will prevent loss of all your work in the event that one type spoils.
4. Store carved fruits and vegetables by putting them in containers and placing in a refrigerator, or if no refrigerator is available, by covering them with a damp piece of thin white cloth and putting them in a place protected from drafts so they do not dry and wilt.
5. After carving, pumpkin should be dipped in water and removed right away. If left in water, flower petal designs will become bruised.
The task of artistic carving is by no means difficult. All it takes is concentration to decorate fresh, well-formed and colorful fruits and vegetables. You don’t need to have special carving knives to start out. A sharp pointed paring knife is enough to carve fruits and vegetables beautifully.
Technorati Tags: food styling presentation, fruits and vegetable good for food carving, philippines, tips on food carving
14 December, 2009 at 10:42 am
Filipinos celebrate Christmas as early as September for as long the month ends in “ber” such as September, October, November, and December. Filipinos love to put Christmas decorations in display to bring in the festive mood of the season. In fact, the appearance of star-shaped lanterns sprawled along the street in the Philippines often signals the start of the yuletide season. The parol has become an iconic symbol of the Filipino Christmas as equally comparable to the Christmas tree in other cultures. These lanterns are called “parol” as a symbol of anticipation for the most wonderful time of the year for Filipinos like in any other countries.
Parols come in a variety of shapes and sizes having that distinct star-shaped pattern as the most commonly used design. Modern designs of the parols also include angels, Christmas trees, happy faces, Santa Claus’ face and beer or soda cans. The basic concept of parol lies in the source of light underneath its exterior wrought out of a casing made of bamboo sticks. The exterior of the lantern are translucent giving the fact that materials used are Japanese paper or colored plastic. The handmade lanterns are meticulously added with layers of these materials in addition to variety of stickers to create an illusion of contrast and depth despite of the only one source of light. Some lanterns employ a moving mechanism that exposes many sides to observers passing by. It only makes sense to find parol hung outside doors and windows in most homes that it certainly shine along the streets of the Philippines aglow with colorful designs for more than 3 months.
Parol making contest
Yearly competitions are regularly held particularly in Paskuhan Village in Pampanga, Philippines. You will see giant lanterns studded with colorful bulbs all over it. Each bulb is painstakingly arranged in such a way that the wires will touch a huge rotating wheel behind the lantern’s face at a particular synchronized timing. The timing is based on the location of the “catch wires” that connect with the individual bulb’s wires to light up the parol in time with the musical piece. The more than regularly sized parol have to be mounted on big trucks together with the power source, usually arrays of batteries in case no outlets are available. The basis of the competition is according to the synchronicity of their bulbs lighting with the music being played as well as the artistry applied on the lanterns. The annual event is a crowd-drawer in the Philippines thus costs millions to come up with.
The meaning behind the Filipino lantern
The parol is a showcase of the Filipino’s distinctive qualities of ingenuity, hospitality and passion for hope and peace. Ingenuity, because the materials used for parol are of different kinds. Some parols are made of indigenous materials such as bamboo, or a pliable wood called rattan. Some parols are also made of recycled materials such as plastic containers, newspapers, used canisters, empty bottles among others. Intricately designed parols are made from small sea shells can reach up to 5 feet in diameter alone. The parol is also a symbol for hospitality because the people who hung parols in their houses intend to welcome visitors during the Christmas season. Lastly, the parol is a symbol of the Filipino’s longing for hope and peace despite the commercial overtures and gift-giving rampantly obvious this season.
Technorati Tags: filipino christmas decorations, handicrafts, handmade lantern, lantern, parol, philippines
10 December, 2009 at 8:50 am
Ingredients:
1/2 kilo pork loin, sliced into pieces
1 small can pineapple chunks
1 large onion, quartered
1 red & 1 green bell peppers, sliced into strips
2 tablespoons of soy sauce
3 tablespoons of peanut oil
4 tablespoons of cornstarch
3 tablespoons of ketchup
1 tablespoon of sugar
1 teaspoon of salt
3 cloves of minced garlic
Directions:
1. In a pot, boil pork in 2 cups of water with 1/2 teaspoon of salt until tender, then drain. Keep the pork stock for later.
2. Mix 2 tablespoons of cornstarch and soy sauce then coat the pork with the cornstarch mixture.
3. Fry the pork in a skillet until golden brown, set aside.
4. Dissolve the remaining 2 tablespoons of cornstarch on 1/2 cup of pork stock - set aside.
5. Sauté garlic and onions on oil, then add the bell peppers, pineapple chunks (including the syrup), ketchup, sugar, 1/2 teaspoon salt and the dissolved cornstarch. Stir until sauce thickens.
6. Pour over fried pork then serve with rice.
Technorati Tags: filipino food recipes, philippines, sweet sour pork recipe
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
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
29 September, 2009 at 8:01 am
Ingredients:
20 large prawns, shelled
2 large eggs, beaten
3/4 cup flour
1 cup ice-cold water
salt and pepper for seasoning
1 cup mayonnaise
1 tsp curry powder
2 tsp chopped parsley
oil for deep frying
Directions:
1. In a bowl, make the batter by mixing together the eggs, flour and water. Season with salt and pepper. 2. For the sauce, mix together the mayonnaise, curry powder, and chopped parsley in a small bowl. Add more curry powder, if desired.
3. Heat oil in a deep fryer. Dip prawns in the batter, then deep fry for about 2-4 minutes, until golden brown and cooked. Drain.
4. Serve with steamed rice and the curry sauce.
Technorati Tags: easy quick meal, filipino food, food, fried prawns with curry sauce recipe, philippines
16 September, 2009 at 5:38 am
Ingredients:
300g pork loin
300g pork liver
200g garbanzos (chick-peas)
2 brown onions
2 tomatoes
2 potatoes
1 red pepper
2 cloves garlic
50ml vegetable oil
600ml beef stock
salt to taste
freshly ground black pepper
Directions:
1. Cut the pork loin and liver into cubes.
2. Bring 2 saucepans of water to the boil. Blanch the pork and the liver separately.
3. Drain and allow to cool.
4. Soak the garbanzos in cold salted water for 2 hours, then drain, rinse thoroughly and cook in fresh water.
5. Drain again and allow to cool.
6. Dice the onions, tomatoes and potatoes. Crush the garlic. Finely chop the red pepper.
7. Heat the oil in a large pan. Saute the onion, tomato and garlic for 3-4 minutes, then add the pork meat and liver and continue to stir-fry for a further 3 minutes.
8. Add the potato, red pepper and beef stock. Season to taste with salt and freshly ground black pepper and bring to the boil.
9. Lower heat and add garbanzos, then place a tightly fitting lid on the pan and simmer gently for 20-25 minutes.
Technorati Tags: filipino food recipe, menudo garbanzos recipe, philippines, stew
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