Food trip

[maldita]

Crab and Cucumber

2 cups diced cucumber, parboiled
1 tbsp oil
2 green onions, minced
2 dried mushrooms, soaked and sliced
1 cup crab meat
Chicken stock
Soy
Cornstarch
Chopped ham

Heat oil, sauté crab meat and vegetables. Add enough chicken stock, cucumber, and soy. Thicken with sauce (cornstarch dissolved in cold water). Serve garnished with ham.

[maldita]

Crab and Cauliflower

1 small cauliflower
1 small carrot
1 cup flaked crab meat
Oil
4 cloves crushed garlic
1 onion
Salt and pepper

Divide cauliflower in clusters. Cut carrot in rings. Sauté vegetables in a little oil, add garlic and onion. Add crab meat; cook for a few minutes. Add vegetables, seasonings and a little stock. Thicken sauce with flour.

(Shrimps may be used instead of crab.)

[maldita]

Crab Patties

3 tbsp margarine
2 native onions, cut fine (chives)
2 tbsp flour
1 cup milk
1 cup cooked crab meat
1 cup mashed potatoes
Salt and pepper
1 egg, beaten
Fine breadcrumbs

Melt margarine, add onions and cook for a few minutes. Add flour, then milk blending well. Add rest of ingredients and cook until very thick. Cool and form into patties. Dip in beaten egg, then in crumbs. Fry in hot fat until brown.

[maldita]

Coco Crab

6 crabs
½ cup water
6 green onions, sliced
Salt
1 tomato, sliced
1 cup thick coconut milk

Boil crab with water and seasonings until cooked. Add coconut milk, heat but do not boil. Serve hot.

[maldita]

Oxtail Kare-Kare

Ingredients:
1 oxtail (3-5 lbs.)
5 tbsps, oil
5 cloves garlic, crushed
1 medium sized onion, sliced
water from 1/4 cup achuete, soaked
1 banana heart, sliced crosswise
2 bundles Chinese long bean (sitaw), cut into 2-inch pieces
4 eggplants, cut into 1/2 inch slices
1/3 cup rice, toasted brown in a pan and ground to a powder
1/2 cup peanut butter
salt and pepper to taste

Directions:
Cut oxtail into 3 inch pieces. Boil once and discard water. Boil again until tender. Saute garlic and onion in oil. Add achuete water, sauteed garlic and onions to meat and bring to a boil. Add vegetables and enough water to make a sauce. Add the powdered rice and peanut butter dissolved in 3/4 cup water into the meat. Season with salt, pepper and MSG. Serve with Bagoong Alamang on the side.

[maldita]

Nilagang Baka (Boiled Beef)

Ingredients:
1 1/2 lb. beef cut into 2X2 inch pieces
2 cubes beef boullion or beef stock (plain water would suffice)
1 tsp. peppercorns
1 small onion chopped
2 medium-sized carrots cut into quarters lenghtwise
3 medium-sized potatoes cut into quarters
1 small head of bok choy (pechay) (optional if not available)
I small head of cabbage cut into quarters
salt and pepper to taste

Directions:
Boil beef, peppercorns and onions in a pot with enough beef stock to cover the meat. Place lid on pot and simmer over medium heat. If you want more stock (sabaw), add more.
After 30 minutes of boiling, or if the meat is very tender, add carrots and potatoes. Boil for another 10-15 minutes.
When vegetables are done, add the rest of the ingredients and seasoning. Boil for another 5 minutes. Serve with rice.

[maldita]

Igado

Ingredients:
1/4 pound each pork tenderloin, liver, heart and kidney
2 tablespoons green peas
salt to taste
1/2 cup iloco vinegar
1/2 cup soy sauce
1/4 cup bell pepper
1 tablespoon garlic

Directions:
Soak pork liver in vinegar. Saute garlic and pork tenderloin in cooking oil until golden brown. Add pork heart, pork kidney and soaked pork liver. Add soy sauce. Simmer until all meats are tender and sauce is thick enough. Add green peas and bell pepper.

[maldita]

Eggplant Adobo

Ingredients:
5 c Diced eggplant, -cut in 1 1/2-inch cubes
Salt to taste
1/3 c Vegetable oil
1/3 c Soy sauce
1/4 c Red wine vinegar
6 Cloves garlic, minced
1/2 ts Freshly ground black pepper

Directions:
Spread eggplant on paper toweling and sprinkle with salt. Let drain for 30 minutes. Rinse and pat dry. In a non-stick skillet, fry eggplant in oil until brown and set aside. In a small saucepan, simmer soy sauce, vinegar, garlic and pepper for 5 minutes. Add eggplant, cover and cook over low heat for 7 minutes, stirring occasionally. Serve hot.

[maldita]

Yema Balls

Ingredients:
3 egg yolks
180 g condensed milk
120 g mashed potato
1 tablespoon plain flour
1 teaspoon vanilla essence
1 tablespoon butter
1/8 teaspoon salt

Sugar Glaze:
100 g sugar
60 ml water
1/8 teaspoon cream of tartar

Directions:
Combine all the ingredients and cook in a double boiler, stirring frequently, until the mixture thickens - about 15 minutes. Set aside to cool (may be refrigerated for 30 minutes to 1 hour) and roll into 2.5 cm diameter balls. For the sugar glaze, combine the ingredients in a saucepan and bring to a boil. Cook until syrup is lightly caramelized. Dip the Yema balls into the syrup and set aside to cool before wrapping in colored cellophane paper.

[maldita]

Arroz Caldo

1/2      kg   stewing chicken, washed and cleaned, sliced to desired serving size
1/2    kg chicken livers, and gizzard washed and cleaned, sliced to bite-sized pieces
1    garlic clove, crushed
1    onion, chopped
   fresh ground pepper
1    teaspoon saffron threads, infused in
1    tablespoon boiling water
1    tablespoon thinly sliced gingerroot
1    bunch green onions, chopped
1/2    cup long-grain rice
1/2    cup glutinous rice
10    cups chicken broth
1    tablespoon cooking oil
2    tablespoons fish sauce
   lemon wedges, to serve (we use Kalamansi in the Philippines but it is not available in groceries outside the country)
5    hard-boiled eggs, sliced in wedges to serve
2    garlic cloves, minced (to be crisp fried for garnish)



   1. Wash the mixed long-grain and glutinous rice and drain well.
   2. Heat the cooking oil in a large heavy casserole.
   3. Fry the minced garlic until crisp and toasted. Remove with a slotted spoon and set aside.
   4. Add the ginger to oil and sauté until golden. Add the onion and continue sautéing until the onion is transparent. Add the crushed garlic and sauté till lightly browned.
   5. Add the chicken pieces and the gizzard, lightly season with salt, fish sauce and pepper, cover and cook for 10 minutes.
   6. Pour in the drained rice. Coat with oil and juices and continue stirring until translucent. Add the water infused saffron threads.
   7. Pour in the broth, while stirring. Bring to a boil, stirring frequently, lower the heat, cover and simmer until the rice grains are soft and the chicken pieces are falling off the bones.
   8. Adjust seasoning according to taste. Bring to a soft boil then add the liver. Simmer for 5 minutes. Do not overcook the livers.
   9. Sprinkle with toasted garlic and chopped green onion. Serve hot with lemon and egg wedges on the side.

[maldita]

This picture will speak for itself. LOL.

[maldita]

Mangga at bagoong, paborito ng bayan..

[maldita]

Sinigang na Hipon

[maldita]

Anyone who loves Corn Soup with Horse Radish (Sopas na Mais na May Malunggay)?

[maldita]

Sa sige nako ug post aning mga recipe ug pictures sa pagkaon, gigutom na hinuon ko. Ang available nga snack sa ref kay kini ra jud:

TEMPURA!!

Ayan, hilaw pa.. (Still uncooked..)



Sizzling in the pan..



Turning into a nice brown..



Done!



And, oh.. not to forget the sweet-and-sour sauce..



Care to join me, Pinky, Tinky, Jan, Jundezk, and everyone out there?