BUTTER FRIED PARBOILED “LIEMPO”

Liempo

BUTTER FRIED PARBOILED “LIEMPO”
(Parboiled Pork Belly Butter Fried-Sprinkled with Texan Meat Rub)

Pork belly is one of the most modifiable parts of pig meat.
Be it roasted, grilled, fried, BBQed, be processed into bacon strips, “sinigang” (tamarind soup base with veggies), “nilaga” (plain boiled and dumped with vegetables different from “sinigang”) and countless more divergence.
A friend’s firm, BAI’s, technologically and methodically preps imported “liempo”
into “Lechon Cebu-Style”.
Note my word imported.
Fact is, they only utilize pork belly either from:
Canada, USA, France or Germany.
The best tasting, well rounded-off ingredients’ mix and lingering skin crispness I’ve munched in my life.
The packaging presentation is the height of marketing proficiency which is why blogger-clients never miss featuring it A.&.A. (again and again)
Those in Metro Manila, Philippines, you may wish to try this “magnum opus”.
And I dare you to do so.
Click here:
https://bais-boneless-lechon-cebu.myshopify.com/
For now, we’ll do some easy-stepped offering for your family’s
center table dish, lunch or dinner.
Parboiled then butter fried and sprinkled with my own
“Texan Meat Rub”
…which we’ll generously dust unto still hot newly fried slices.
Note on this procedure: because when you sprinkle it before frying
desired flavour is un-attainable.
Spices-herbs mix will just slip out to hot oil.

Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes
Serves:>4
Cooking media: boiling & frying pans, kitchen turner or flat laddle (“siyanse”)
stainless bowl, wire whisk

INGREDIENTS:
MEAT:
½ kilo liempo”, sliced ½ inch thick

PARBOILING MIX:
1 liter tap water
10 grams salt (any)
5 grams ground black pepper

FRYING MIX:
1/8 bar butter
80-100 ml. palm oil

TEXAN MEAT RUB:
15 grams salt (any)
6 grams sugar
2 grams ground black pepper
2 grams chili powder
2 grams paprika powder
3 grams ground nutmeg
2 grams ground coriander
3 grams ground thyme
2 grams OPTIONAL MSG

PROCEDURES:

  1. Pour all ingredients of Texan Meat Rub unto bowl and tumble well with wire whisk until fully blended. Set aside.
  1. Into boiling pan, add Parboiling Mix. Toss well. Dump in “liempo” slices.
  2. Bring to boil until meat are to your desired tenderness. Scoop out and set aside.
  1. In oil, melt butter. Start frying “liempo” by batches to your preferred done-ness.
  1. Upon retrieving, while still hot, lay unto serving plate nicely. Using fingers, sprinkle on both sides enough Texan Meat Rub.
  1. Garnish should you wish. Serve your eye-popping different “liempo”.

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.

BAGWANG TOPPED “PINAKBET”

Pinakbet

BAGWANG TOPPED “PINAKBET”
(Deep Fried Bagwang Garnished Stewed Veggies)

Bagwang is spices and herbs-rich processed pork neck available only at
Manila Q.
(www.manilaq.net)
It’s the technological recasting of Ilocos’ (a northern Philippine province)
Bagnet
(our inspiration for the innovation-boiled deep fried pork belly cubes)

World of differences:
Bagnet-pork belly from Philippines, boiled in salt, double-triple fried. Usually in cubes and undergoes further frying before serving.
Bagwang-pork neck either from Canada, Germany, France or USA,
marinated for days in spices and herbs solution, single deep frying that lasts for 28 hours-even left overs, when foil-wrapped-refrigerated, retain its crispness beyond 24 hours. Larger and thicker machine-slices than your usual bacon.

But these are plain top ups.
Added appeal, bite and cost.
The prep sequence unto different veggies to elicit
individual-optimal flavor is our concern.

Into the kitchen we proceed.

Prep time: 30 minutes
Cook time: max 15 minutes
Total time: 45 minutes
Serves: 6
Cooking media: frying pan, kitchen turner or flat laddle (“siyanse”)

INGREDIENTS:
¼ kilo Bagwang, sliced to bite sizes or pork cubes
150 grams shrimp paste (“cooked bagoong alamang”)
120 ml EVOO (Extra Virgin Olive Oil)
6 cloves crushed fresh garlic
1 medium onion (red or white) diced
1 medium tomato-diced
½ squash or pumpkin (“kalabasa”) de-seeded, de-skinned, squared
1 piece eggplant (‘talong”) sliced
5 strands/pieces string beans (“sitaw”) both ends removed cut about 2 inches
1 bundle watercress (“kangkong”) leaves and roots removed cut about 2 inches
3 grams ground black pepper
OPTIONAL 3 grams MSG

PROCEDURES:
1. Under medium, pre-heat oil and fry Bagwang in oil until crunchily satisfied.
Set aside.
2. In the same oil, saute´ garlic very lightly, add in onion, toss about 30 seconds
then pour in tomatoes.
3. Tumble for about 1 minute. Then add in squash. Toss for 2 minutes.
4. Pour “bagoong”. Continue tossing for a minute.
5. Sprinkle black pepper on all sides then add in “sitaw”. Toss for 30 seconds.
6. Pour in “kangkong” and “talong” and the OPTIONAL MSG tumble and toss
well for just a minute more.
7. Transfer to serving plate. Garnish with fried Bagwang.
8. Witness the smiles amidst rounded eyes of your loved ones as you bring your
masterpiece to center table.

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.

PAN FRIED SHRIMPS & SALMON DUSTED with SPICES-HERBS SEASONING

Pan Fried Shrimps & Salmon Bites in Spiced-Herbed Butter_1024

PAN FRIED SHRIMPS & SALMON DUSTED with SPICES-HERBS SEASONING
(Beer Marinated Shrimps-Salmon Bites EVOO-Butter Fried Sprinkled with Spices & Herbs Seasoning Mix)

 Done in Singapore, my first recipe prep after months of getting
from different hospitals trying to treat and heal“Pangs” (my wife Marilyn) of her stage 3 cancer.
Taking care of her took my time away from almost all of my endeavours.
Zero regrets. Was able to show her my “best service, concern and love”
until her passing.
42 years of “togetherness”.
“Literal togetherness” as we were always
ONE in developing food products we serve our clientele.
ONE in creating, innovating and modifying per served recipes that our loyal customers require us to come up with.
ONE in roaming around domestic and foreign sites.
ONE even in our early morning brisk walking exercises
…a lot of times “holding hands” at that.
And so teary eyed, please allow me to present
my initial “going back to whatever is left of this real life”
activities.

Prep time: 30 minutes
Cook time: 30 minutes
Total time: 1 hour
Serves: 4
Cooking media: frying pan, tongs and lots of butter
Game plan: This is quick and very flavorful.

 INGREDIENTS:
1bottle of your fave beer. Pilsner or lager or ale. Don’t use the flavored one.
1 kilo shrimps: de-shelled, de-veined, head and tail cut off
½ kilo pink salmon sliced bite size
5 grams ground nutmeg
5 grams ground coriander
3 grams ground paprika
3 grams ground thyme
4 grams ground black pepper
5 grams cane sugar
8 grams sea salt
OPTIONAL 3 grams MSG
1/4 bar butter
100 ml extra virgin olive oil (EVOO)

 PROCEDURES:

  1. In suitable pan, pour in beer, add in a pinch each of your weighted salt & pepper. Whisk well. Marinate your shrimps and salmon while prepping other ingredients. About 15 minutes.
  2. In bowl whisk and blend well nutmeg, coriander, paprika, thyme, pepper, sugar, salt and your OPTIONAL MSG. Set aside.
  3. Over medium heat, melt half of butter and half of your EVOO.
  4. Tossing, turning and rolling constantly (to prevent over browning) fry, in batches, shrimps to desired done-ness. Add in more butter or oil if need be.
  5. When done, while still hot, arrange in a serving plate and sprinkle abundantly with your blended spice-herb seasoning.
  6. Melt in other half of butter and pour the remaining EVOO.
  7. Very carefully (as this type of fish when fully thawed breaks apart easily) slide in enough pieces of salmon. Fry LIGHTLY. Carefully toss to other side and continue for about 30 seconds. Take out. Finish off with this procedure.
  8. Lay beside shrimps and sprinkle with spice-herb seasoning. Plate should you wish.
  9. Complementing with beer or wine, enjoy with salad of your choice.

 

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.

 

AVILES…the Original House of “Bulalo”

Aviles Original Bulalo

AVILES…the Original House of “Bulalo”

In this aged life of mine, I’ve tasted different types of Bulalo (boiled beef shank).
From the very bountiful addition of cabbage, pechay, Baguio beans and corn to
mega affluent pouring of beef flavored cubes or powder.
Overall taste is apparently doused with combination of the above
enticing clients that their prep is “authentic” or “original” or “the best”.
You exclaim WOW when they flood you with lorry loads of extra soup
clearly dumped with whole black peppercorns.

Sorry. Not for me.
I go for the real taste of beef.
This I found with Aviles’ Bulalo.
No veggies. Plain boiled beef and I love it.
A bit cured, I supposed, as lean meat is evidently pinkish.
Still the same aroma, taste and presentation the first time I went here in 2006.
Soup, also aplenty and refillable, has that authentic “lasa” of boiled beef in a gigantic
vat, with abundant beef bones, and done over and over again.
This gives its prep genuine aftertaste.
Haven’t you witnessed this in side streets of Hongkong
where souped noodles are heavenly?

No more adjectives here.
I urge you to visit the place and scan for yourselves.

Menu

Ordered.

Bulalo

“Bulalo”

SInaing Na Tuna

“Sinaing Na Tuna”

Our Ulam

And we decided to stay in the air conditioned area.

Aircon Area2

Bought some “Pasalubong” before stepping out.

Pasalubong

Highly recommended. 
Bring your loved ones and friends. You won’t regret the experience despite the travel.

National Highway, Real, Calamba City, Laguna
Tel: (049)545 2772

FOIL WRAPPED TOASTERED “PAMPANO”

Pampano Toastered3

FOIL WRAPPED TOASTERED “PAMPANO”
(Silver Pomfret Rubbed with Tamarind Soup Powder Mix-Toastered)
My favorite always-on-call comfort fish that has firmer flesh than most available.
though not like toughness of “tuna”.
Great appetizer to fuse with your cold bottles or sips of wine.
This time prepped it to pair with steamed shrimps that my fam
enjoyed over lunch after Sunday preaching of my son.
No decorative flare.
Plainly, for pure tasteful consumption via mouth not through eyes.

Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
Serves: 4
Cooking media: oven toaster, foil, suitable flat pan
Game plan: Be ready for a very healthy treat. Simply done. Ultra juicy and mystically tasteful.

INGREDIENTS:
1 large Pampano (Silver Pomfret), cleaned, slitted on both sides and belly
1 pack Knorr (sorry, I prefer this brand as it is REALLY great and true tasting)
Sinigang Sa Sampalok Powder Mix (tamarind soup base powder mix)
1 medium sliced white onion
1 sliced tomato
2 “sili pansigang” (green banana or chili finger pepper)
2 pieces crushed “sampalok fruit”
enough double-layered foil for wrapping

PROCEDURES:
1. Pour and rub “Sinigang Mix” to fish’ slitted sides, opened gills and belly.
2. Into open belly-side, insert 1 piece of “sili pansigang”, few slices of onion,
tomato and a piece of “sampalok”
3. At center of double layered foil, lay fish, wrap well securing all sides so
flavor juices will not leak out during toastering. Put in a suitable flat pan.
4. Set toaster to rotisserie where top heating rod(s) will function and pre-heat to
200deg. C (about 392deg. F). When heating rods turn reddish, wedge in fish.
5. Cook for 30 minutes for medium OR 45 minutes for well done.
6. Be extra careful as foil is steaming hot. Behold your creation. Enjoy with loved ones.

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.