Banana Leaves Wrapped Flame Grilled “Talakitok”

Cropped Talakitok2_1024

BANANA LEAVES-FOIL WRAPPED FLAME GRILLED “TALAKITOK”
(Wrapped-Seasoned Jack/Trevally Flame Grilled to Juiciness )
The height of delectability summoned to be on center stage.
To augment 250 pax’ food line up, due to non availability-in lieu of
“Grilled “Panga” (jaw) ng Tuna”,
quick decision as to alternate was needed.
The best bet-fortunately readily obtainable- was:
“Talakitok” (jack or trevally)
4 hours to deadline.
Got hold of 1 X 5-kilo “Talakitok”
2 x 3-kilo “Kubal Kubal”
( “Finny Scad”-same specie as “Jack/Trevally” but with bit rounded body)
other raw mats and behold…
Simple.
Flavoursome.
Yummy.

Prep time: 1 hour
Cook time: 1 hour 10 minutes
Total time: 2 hours 10 minutes
Serves: managed serving-200 (in combi with other preps)
Cooking media: enough foil, heated banana leaves (leaves become bit pliable when heated and do not easily break apart), large burners, oil brush

INGREDIENTS:
1 x 5kilo “Talakitok”
2 x 3kilo “Kubal Kubal”
Both fully cleaned. Abdomen slitted and on both sides at least 4 x 2 inches apart These will be the areas where seasoning will be applied for full flavor penetration.
60 grams fine salt
100 ml. EVOO (Extra Virgin Olive Oil)
15 grams ground black pepper
15 grams nutmeg powder
10 grams ground oregano
10 grams coriander powder
15 grams garlic powder

PROCEDURES:

  1. Mix all powder ingredients in suitable container. Whisk well. Set aside.
  2. Brush oil on ALL sides of fishes ensuring slits are well reached as well as inside of head and belly.
  3. On ALL parts, by fingers, sprinkle blended ingredients. Ensure inside and slits are filled. If there’s excess, rub on all parts of body.
  4. Lay foil in a table. 1 longer than fish-sized foil up-1 down-1 in the middle.Place banana leaf top of middle foil. Lay seasoned fish atop banana leaf.
  5. Cover top of fish with banana leaf then foil.
  6. Fold along sides ensuring there will be no escape of steam and juices as fish is grilled. If there’s a need to add more foil to wrap, go ahead. Place banana leaf top of middle foil. Lay seasoned fish atop banana leaf.
  7. Repeat for other fishes.
  8. As fish is larger than burner, on medium flame, put wrapped fish ensuring ½ of it is heated. Grill for 7 minutes.
  9. Slide to cook other half. Grill now for just 5 minutes.
  10. Turn fish to other side. Grill ½ of fish for 5 minutes. Slide and grill the other half for another 5 minutes.
  11. You are DONE. Witness your tenderest-juiciest-tastiest creation.
  12. Garnish and see the eyes of diners go wide as they partake on these gigantic sea creatures.

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.

Talakitok

CRAB “BIJON”

Crab Beehon

CRAB “BIJON”
(Sautéd Crab In Lightly Souped Rice Noodles )
Cellophane Noodles (Glass Noodles, Crystal Noodles,
Chinese Vermicelli, Bean Thread Noodles
or “Sotanghon” – Pilipino) denote one and the same.
Processed from mung beans (“monggo”), this type of thin, round,
glassy when cooked noodles is widely used in Oriental cuisines.
Careful not to confuse this with “rice noodle” which is our “Bihon”,
the center of our offering today.
There are different types of crabs.
Check here: https://owlcation.com/stem/types-of-crabs
(thank you owlcation)
A Singaporean Al Fresco street dining site offers this…
my inspiration to innovate such.

Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes
Serves: 4
Cooking media: suitable pan,
INGREDIENTS:
1 big fully cleaned red crab or swimming crab body cut into 4, shell removed and left intact, legs cut from joint, pinchers cut and pounded for easier hand flesh-retrieving and munching
4 cloves crushed fresh garlic
1 small onion sliced
3 grams salt (any)
3 grams cracked black pepper
OPTIONAL 2 grams MSG
30 ml. palm oil or palm olein
20 ml sesame oil
15 grams oyster sauce
enough bunch of rice noodle (“Bijon”) soaked in water for 15 minutes-drained then set aside
3 pieces green onion (or scallion for lesser intense onion-y output), cut 2” long
4 pieces “wombok” (Chinese cabbage) sliced
250 ml tap water or chicken/meat broth
top garnish of your choice
PROCEDURES:

  1. In a suitable pan, pour in and combine sesame oil with palm oil/olein. Heat.
  2. Very lightly sauté together onion, spring onion and garlic.
  3. Add in crab pieces. Toss and tumble until crab turns light red.
  4. Pour in oyster sauce, salt, black pepper and the OPTIONAL MSG. Continue on tossing for about 1 minute.
  5. Pour water/broth, “Bijon”, wombok” and tumble-separate sticking “Bijon” and bring to boil. After 2 minutes. DONE.
  6. Garnish. Serve.

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.

 

FULLY MARINATED-ROLLED-BROILED “LIEMPO”

Roasted Pork Belly

FULLY MARINATED-ROLLED-BROILED “LIEMPO”
(Pork Belly Marinated for 5 Hours Rolled and Broiled to Perfect Tenderness)
2 years ago, November 21, 2014, I posted Baked “Liempo”. (click for recipe)
This time I will be utilizing the same versatile pork cut,
on a bit different marinade mix and new cooking prep.

Prep time: 1 hour
Cook time: 3 hours
Total time: 4 hours
Serves: 10
Cooking media: broiling pan, foil, thick thread for tying, oil brush

INGREDIENTS:
2 kilos boneless, skin-on pork belly-fully cleaned, trimmed
20 grams salt (sea or table)
12 grams sugar (white or brown)
8 grams cracked black pepper
10 grams chili powder
10 grams paprika powder
8 grams nutmeg powder
8 grams coriander powder
6 grams dry thyme
OPTIONAL 2 grams MSG
300 ml. red wine (any)
230 ml. 7-UP or Sprite
50 ml. EVOO (Extra Virgin Olive Oil
1 bunch of big stalks’ spring onion without bulbs

PROCEDURES:

  1. In a suitable pan, pour in wine and 7-Up/Sprite. Add all powder/ground ingredients and blend well. Set aside.
    2. Slit belly 0.75 to 1 inch deep on flesh side and 1.5 to 2 inches apart. (These slits will let flavors in).
    3. Skin up place belly unto pan with marinade. Marinate for 5 hours in ref
    (NOT FREEZER).
  2. Line oven pan with foil.Brush ½ of EVOO unto all sides of belly.
  3. Put a bunch of spring onion in mid belly. Skin out-roll and tie with thick thread.
  4. Cover with 2 layers of foil to prevent flavor from seeping out during broiling.
  5. Set oven temp to 275degF (135degC). Pop in “liempo” and slow cook for 2.5 hours.
  6. After 2.5 hours remove foil. Brush the other half of EVOO unto all sides of belly again.
  7. Raise oven temp to 400degF (205degC) and skin up-sear in this last stage your masterpiece for 30 minutes.
  8. Summon. Slice some. Garnish. Serve.

Roasted Pork Belly2

Want to try Filipino “Lechon Belly”? Here’s the recipe. (click for prep)

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.

STEAMED “LAPU-LAPU” (RED GROUPER) IN GINGER SAUCE

Red Grouper

STEAMED “LAPU-LAPU” (RED GROUPER) IN GINGER SAUCE
(Red Grouper Steamed To Juiciness Drenched in Ginger-Oyster Sauce Mix)

The normal and usual Chinese fare, technologically tweaked a bit to render
a full flavored sauce where grouper is literally soaked and served.
Ready to gobble down ultra juicy fish meat where dipping a bit into its sauce
with satiate your distinct palate.

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Serves: 4
Cooking media: pan, steamer or slotted casserole, big-flat slotted turner, oil, brush

INGREDIENTS:
1 medium “Lapu-Lapu” (red grouper)-internals removed, butterflied through the
   belly side.
enough water for steaming fish with 5 grams salt and 2 grams ground black pepper

40 ml. palm or soya oil
5 cloves crushed fresh garlic
1 small de-skinned ginger-julienned
20 ml. oyster sauce (any…I prefer Lee Kum Kee)
15 ml. sesame oil
250 ml tap water for sauce
5 ml. soy sauce
2 grams salt (I prefer Himalayan)
2 grams ground black pepper
OPTIONAL 2 grams MSG

PROCEDURES:

  1. With enough water added with 5 grams salt and 2 grams ground black pepper, bring to boil and set fish on top via slotted steamer container brushed with a bit of oil to prevent fish sticking to bottom. Once boiling, steam “Lapu-Lapu” for 20 minutes. Using turner (not tongs) scoop carefully to avoid break-ups. Set aside.
  2. Heat oil, sauté garlic and ginger. Add in sesame oil and continue till brownish. Avoid over sautéing so as not to render burnt taste.
  3. Pour in oyster sauce, soy sauce, salt, pepper and the OPTIONAL MSG. Stir in for about 30 seconds.
  4. Add in tap water, toss and tumble to disperse flavors and bring to boil.
  5. In a preferred center plate, lay your steamed “Lapu-Lapu” belly down and pour abundantly with your sauce. GARNISH. SERVE. ENJOY.

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.

PARBOILED CURRY MARINATED CHICKEN…ROASTED

Baked Chicken

PARBOILED CURRY MARINATED CHICKEN…ROASTED
(Curry Marinated Chicken-Boiled-Roasted)
Visitors coming was asked by my daughter to prep a quick and simple
chicken course to complement “pot luck” items brought by couples.
CLQ (chicken leg quarter) came to mind quite swiftly.
Dashed to nearby cold storage and got hold of raw mats to use.
Behold.

Prep time:   4 hours (marinating time)
Cook time:  45 minutes parboiling & 30 minutes roasting
Total time:   5 hours 15 minutes
Serves: 10
Cooking media: big boiling casserole, silicon-end tongs, slotted scooper, small stainless bowl to melt butter, brush,                                               wire whisk, foil lined roasting pan

INGREDIENTS:
10 pieces CLQ cut into thigh part and drumstick making them 20
2 liters tap water
100 ml. milk (full cream, non fat, skimmed…your preference)
10 grams salt (any)
5 grams ground black pepper
1/2 bar salted or unsalted butter
2 packs of my preferred instant curry paste…IKAN BRAND

Ikan Brand Curry Paste

NOTE: This is my favorite. Just Google the brand and find out where you can get them.
Or you may utilize your choiced one. Instant curry paste makes cooking life easier for you.

PROCEDURES:

  1. Into big casserole, whisk well the 2 packs of curry paste into your 2 liter water.
  2. Add in milk, pepper and salt. Continue on until solids are well dissolved.
  3. Drop chicken parts ensuring top is well covered by marinade.
  4. Wedge unto ref (not freezer) and marinate for 4 hours.
  5. Withdraw and under medium heat parboil for 45 minutes.

NOTE: 45 minutes is the total boiling time. From start (come-up time) until you reach 45 minutes.

  1. In waiting mode, melt butter. Set aside.
  2. Boiling done, with slotted scooper or silicon-end tongs, scoop up carefully and arrange chicken pieces unto roasting pan skin side up.
  3. Brush generously with butter. Finish off or pour remains all over.
  4. Pre-heat oven and under 193degC (380degF), roast for 30 minutes. DONE. Garnish. Present.

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.