I found our family’s new re-charging hideaway. 

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“HAMONADO” Longaniza

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“HAMONADO” LONGANIZA
(OFF-CASING SWEET-TYPE FILIPINO SAUSAGE)
As title states…”Hamonado”, meaning taste profile
similar to “hamon” (ham)  a flavor-dominating balance of saltiness & sweetness
delicately infused with bit of “peppery-garlicky” blend
subtly noticed by kids so as not to throw them overboard
and still crave for that morning “Christmas-y” smell of this
all time Filipino favorite.
INGREDIENT’S FACT:
Diced fat is a necessary ingredient of this sausage
(AND FOR ALL TYPES PRODUCED AROUND THE GLOBE)
for it is responsible for rendering flavor to lean meat as well as when heated
serves as vehicle for other pleasant tastes to penetrate the otherwise tough flesh (very few are aware of this)
There is NO SINGLE sausage in the world that DOES NOT CONTAIN FAT AT ALL.
Name any and I will tell you the % of fat in it.
Prep time:                15 mins.
Cook time:               30 mins.
Total time:               45 minutes
Makes:                       15-18 pieces
Cooking medium:  Frying pan
Special instructions/notes: get ready for demands from your kids to do this all the time.
INGREDIENTS:
750 grams (3/4 kilo) ground lean pork (“pigue” or ham part is perfect)
250 grams (¼ kilo) diced pork back fat
10 grams salt
20 grams brown sugar
3 grams ground black pepper
6 cloves crushed then finely chopped garlic
10 ml. soy sauce
50 ml. Anisado wine
30 ml. tap water
8 grams corn starch
enough 6” X 6” wax paper to wrap individual sausages
soya or palm oil for frying
OPTIONAL INGREDIENTS:
Pineapple juice
Sprite or 7-Up
Paprika powder
Annatto powder (as natural food color)
MSG
PROCEDURES:
1.    In suitable bowl, pour in and blend soy sauce, Anisado wine and tap water.
2.    Add in salt, sugar, black pepper and garlic. Tumble well. Set aside. This is your “flavor mix”.
3.    In separate container, combine ground pork and fat. Mix thoroughly.
4.    Pour in on all sides “flavor mix” and blend well. Towards last part of your mixing, pour in your binder-corn starch. Again, blend thoroughly. This is now your “emulsion”.
5.    Scoop about 50-70 grams of “emulsion”, scatter it like a log at one-end of wax paper Fold. Roll. Fold both sides. Finish rolling. Continue with the whole batch.
6.    I strongly suggest to freeze first for minimum 5 hours wrapped “hamonado longanizas” “before frying. This is needed to allow meat to form into logs.
7.    If need be, even without freezing, sausage is ready for frying-but doing so may result to logs sticking to pan.
DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.
TAGS: #sausage, #Filipino sausage, #sweet sausage, #hamonado, #longaniza, #hamonado longaniza, #skinless sausage

FRIED “TAWILIS” (Freshwater Herring) IN GARLIC INFUSED OIL

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FRIED “TAWILIS” (Freshwater Herring) IN GARLIC INFUSED OIL
(FRESHWATER HERRING-“TAWILIS”-THAI FISH SAUCE MARINATED FRIED IN GARLIC INFUSED OIL)
Do you know that “tawilis” is ONLY found in Taal Lake,
the lake in an island (Luzon)-where Luzon is also an island (one of the 3 major territorial Philippine islands:
Luzon, Visayas & Mindanao) and, still,
Philippines, by itself is completely a group of 7107 islands bounded
to the north & west by China Sea, Celebes Sea to the south and
Pacific Ocean to its right.
One of my “digs” when it comes to fried fish (aside from Galunggong).
Here, I added a bit of twist to its simple just-dump-single-raw mat-marinade
and the cooking oil medium.
Another easy yet tastiest frying approach.

tawilis picture

FRIED “TAWILIS” (Freshwater Herring) IN GARLIC INFUSED OIL
Prep time Cook time Total time
10 mins. 20 mins. 30 minutes
Serves: 6-8
Cooking media: Frying pan
Special instructions & notes: Extra care in frying. This tiny fish breaks up fast.
Ingredients
  • 1 kilo fully cleaned “tawilis”, internals removed.
  • MARINADE:
  • 40 ml. DEE THAI Fish Sauce (patis).
  • (I particularly recommend this Fish Sauce as I found it very tasty-NOT JUST PLAIN SALTY-and it imparts that seafood appeal I crave for in a fish dish
  • FRYING MIX:
  • 10 cloves crushed garlic
  • 100 ml. palm or soya oil
Instructions
  1. Heat oil in suitable pan. Add crushed garlic.
  2. After about 10 seconds, dump 2-3 pieces of “tawilis” in “patis” toss lightly and pour in into hot oil. Fry to desired consistency.
  3. Go through with the following batch until finished.
  4. “Patis” took the place of salt. Saltiness is evenly distributed in all parts of “tawilis” – a job NOT easily attainable by utilizing mere salt grains.
  5. Fried garlic adds a different note. Fact is, you can do the same with fried pork, beef, lamb etc.
DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.
3.3.3077

HONEY BASTED CHAR-GRILLED “LIEMPO” (Pork Belly)

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HONEY BASTED CHAR-GRILLED “LIEMPO” (PORK BELLY)
(“TAGALOG PROFILE” CHAR-GRILLED BELLY…WELL DONE)
PRELUDE: I prefer my char-grilled “liempo” well done. So be it.
For quite a time now, I and “Pangs” (my wife Marilyn) are bit tired of these
“Ilonggo profile grilled” ones (marinated grilleries with taste peculiar to the Visayas region of the country:
vinegared, garlic & ginger laden, onionized)
We frequent this fave site each time urge for comfort food surfaces.
I have to admit they serve THE BEST  “inasal” (Visayan term for grilled products).
This time we decided to pursue “inihaw” (grilled) the “Tagalog way” (marinade endemic to preferred taste of folks in the Luzon region of the archipelago)
Quick and mega easy to prep.
Everybody knows “inihaw”.
Secret lies in the marinade mix that flavors the soaked meat into.
Prep time:         3 hours
Cook time:           30 mins.
                        Total time:     3 hours 30 minutes
Serves:   8
Cooking media:   Charcoal fired griller
Special instructions/notes:     Be ready for basting galore in every step of grilling.
INGREDIENTS:
MEAT:
1 kilo “liempo” rectangularly sliced ½ inch thick per piece
MARINADE MIX:
Honey                           40 grams
Water                          400 grams
Soy sauce                    100 ml
Cane vinegar                 50  ml
Brown sugar               130 grams
Coarse sea salt            10 grams
Ground black pepper     4 grams
Crushed garlic cloves    20 grams
Chopped red onion        20 grams
Sliced “labuyo” (bird’s eye chilies)  2 grams (for that extra “kick”)
GRILLING MEDIA:
Soya oil  100 ml.
Basting brush
Charcoal
PROCEDURES:
1: Prep and marinating/curing:
1. In a bowl, add in and mix well all liquid ingredients of the marinade mix. Add in all ground & powder materials. Give the mixture a good wire whisking and mixing. Should some ingredients be stubborn enough to be dissolved almost instantly-give marinade a little heating while tossing constantly. Remove from heat.
2. Add in sliced pork. Toss and tumble well giving meat a simple massage to break its protein thereby letting flesh absorb the marinade. Refrigerate. DO NOT FREEZE for freezing will solidify moisture in a matter of 45 minutes-1 hour blocking absorption of flavor unto pork’s flesh.
3. Tumbling and tossing again every hour, minimum of 3 hour-ref marinating is enough but 5 hours would be perfect. The higher the distance in-between the longer meat cooks-the tougher they become.
2: Grilling prep:
1. Start firing up your charcoal.
2. Make sure that heated charcoal is no more than 4 inches below your steel, stainless or cast iron slotted griller-bars.
3: Basting sauce:
1. While waiting for the charcoal to be fully fired up, in a container mix the “leftover” marinade and soya oil.
2. Blend and whisk thoroughly.
3. Mix or blend or whisk thoroughly each and every usage during the basting stages
4: Grilling process:
1. Wait until charcoal emits full reddish heat as half heated ones will render “smokey” aroma and taste to your “inihaw”.
2. Dump brush unto container, use this to mix well basting sauce. Baste each & every piece of sliced pork abundantly.
3. Lay slices flat onto grill.
4. After 2 minutes, turn to other side fully basting again repeatedly.
5. Grill this side for just 1 minute.
6. Done. Tenderness and flavor will be prefect.
7. Don’t over-grill as meat will toughen. (But for me, I love it well done)
DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.

ULTRA HEALTHY STEAMED CLAMS

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Clams w:tfc

ULTRA HEALTHY STEAMED CLAMS
(STEAMED JAPANESE LITTLENECK CLAMS-SOUP ON THE SIDE)
Behold a different way of preparing this nutritious seafood.
Instead of the usual sautéing into onion & ginger ending in
seasoned broth, a healthier cooking method is hereby issued.
Prep time:      30 mins.
Cook time:     15 mins.
Total time:      45 minutes
Serves:   4
Cooking media:  steamer
Special instructions/notes:  Great cooking prep for any bi-valves. For oysters, 3 to 5-minute steaming is enough.
INGREDIENTS:
1 kilo cleaned medium-sized clams. Soak in tap water inside ref for 1 hour to breath and spit out sea grimes and sand.
Any clam that has open valves during soaking process MUST be discarded.
SAUTEING & STEAMING MIX:
20 ml. palm or soya oil
5 cloves crushed garlic-chopped finely
1 medium sliced red or white onion
30 ml. ginger juice
2 grams salt
2 grams white pepper powder
1 small bunch “malunggay leaves” (moringa oleifera leaves)
400 ml. tap water
PROCEDURES:
1.    Heat oil using the steamer cooking vat (the bottom part).
2.    Brown garlic and sliced onion. Add in ginger juice, salt and pepper. Toss and tumble.
3.    Pour in water and bring to boil. Once boiling starts, add in “malunggay leaves”, arrange clams unto top slotted pan
and steam for 10 minutes or once valves open-up continue steaming for another 30 seconds. DONE.
4.    Arrange, pour in little broth unto open valves, garnish and serve.
Steamer broth MUST be in separate soup bowl by the side.
5.    Be proud of your innovation which goes well as “pica-pica” (finger food) with white wine.

DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.