CONDEMNATION: OMG! YUKy “Bara-Bara” (wantonly & blindfoldedly adding anything to food) Resto

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Tagging wifey to accompany our daughter for her annual check-up in one of the biggest, most modern, classy and really elitist hospitals, had lunch break in one of restos in the complex.

Holy…my daughter’s “Tapa” was dredged in flour to make them crispy…and categorically bland. This is the height of “no-brainer” approach to make meat appear crispy.
Nonsense recipe in this case.
My wife’s “Sinigang” showed off the old stock plain boiled-fish belly that left us scratching our tongues-bellies being “MAKATI” (itchy to tongue when bitten). Topping it all, soup was also 100% bland, acidity anemic but, mind you, dumped with bowl-full of veggies.
As usual. Another try to be “culinarist”.
Good recipe “innovators” or creators use their heads for flavor roundness…not plain experiments or “bara-bara” approaches resulting to misfires.

Clue: Again in posh BGC housed in the biggest hospital in the area.
Learned that owner chef is so popular.
Not an excuse to serve that kind of food.

 

 

FRIED PAMPANO IN “INNOVATED” ADOBO SAUCE

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Fried Pampano In Innovated Adobo Sauce
(FRIED SILVER POMFRET IN A DIFFERENT ADOBO SAUCE)
From Spanish word “Adobar” (marinade or seasoning),
“ADOBO” is a type of Filipino cuisine dating back
pre-Spanish colonization of the country.
For preservation, the boiling of meat in water and salt, early folks thought of
adding vinegar into the method to further the shelf life of boiled meat.
To date, no record shows how this prep was called until
Spaniards set foot and introduced soy sauce into the process
stating such marinade was termed “adobar”.
Early cooks liked the result as salt was lessened
and the flavor that soy sauce imparted created a different taste profile.
Cutting short…Adobo came to fore,
went through different regional modifications,
adding poultry, seafood, veggies or combination thereof to the process
and till now-further innovations are continuously tried.
Herewith, Spanish’ Adobar refers to “the marinade” or “seasoning”
hence the “flavoring process”
while Pinoys’ Adobo, in strictest sense, is the “cooking process”.

 

pampano image picture

Fried Pampano In Innovated Adobo Sauce
Prep time Cook time Total time
30 mins 30 mins 1 hour
Ingredients
  • SEA FOOD:
  • 1 medium sized Pampano (silver or black pomfret) fully cleaned of internals, pointed fins cut.
  • DON’T SLIT sides to prevent skin break up while frying.
  • Never mind not salting or peppering it. Full flavor is attained when Adobo sauce is drizzled unto fried fish.
  • FRYING NEED:
  • 100 ml. palm or soya oil
  • DIFFERENT ADOBO SAUCE:
  • 20 ml. palm or soya oil for sautéing garlic & bay leaves
  • 6 cloves crushed fresh garlic
  • 2 dried bay leaves
  • 40 ml. oyster sauce (I prefer Lee Kum Kee)
  • 10 ml. cane vinegar
  • 15 ml. soy sauce (any)
  • 60 ml. tap water (should you wish pineapple juice, it’s better)
  • 15 grams brown sugar
  • 3 grams cracked black pepper
  • 2 grams chili powder (this gives a little “kick”-and it is NOT chili pepper powder…it is chili powder which consists of 5-8 ingredients in it)
  • OPTIONAL:
  • 3 grams MSG
  • 5 grams tapioca (cassava) starch dissolved in 15 ml. tap water-sauce thickener
  • (I prefer to use tapioca starch, sometimes modified one, as it results to lasting viscosity vs. corn starch.
  • ADD-ONS & GARNISH:
  • 12 pieces skin-on baby potatoes-fully scrubbed & rinsed skin
  • 6-8 pieces quail eggs
  • 3 tomatoes-as garnish
  • any greens-for colorful eye appeal
Instructions
  1. Heat oil in frying pan. Carefully throw in a droplet of tap water unto heated oil.
    When that drop “rumbles” and “splatters” up and about…your oil is ready.
    Fry your fish per your desired done-ness. Cover pan to avoid “oil splatters” everywhere.
    When done, scoop fish out and set aside.
  2. Even while frying, you can start your sauce. Heat casserole, add in oil then your crushed garlic and bay leaves.
    Tossing consistently, sauté until medium brown.
  3. Pour in water, soy sauce, vinegar, oyster sauce, sugar, cracked pepper, chili powder and the OPTIONAL MSG.
  4. Add in skin-on baby potatoes and quail eggs and boil.
  5. After 3 minutes of boiling, quail eggs are done. Scoop out, rinse with cold tap water, de-shell and set aside.
  6. After another 5 minutes of boiling, your baby potatoes are cooked-but-crunchily done. This time, add in your hard boiled quail eggs.
  7. Then your tapioca starch-water solution to thicken sauce.
  8. Continue boiling for 2-3 minutes or until you see good-viscous sauce.
  9. Lay your fried fish unto plate, garnish and drizzle abundantly with different Adobo sauce.
  10. Smile as you serve your new creation to family.
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.
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Salted Egg Shrimps

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 salted egg shrimps

“SALTED EGG SHRIMPS ”
(DEEP FRIED SHRIMPS FURTHER COOKED IN MASHED SALTED EGGS)
A bit pricey innovation of this Chinese “special occasion recipe”.
Remembering relatives who make sure this short order is included during birthdays, baptism, graduation etc. in our fave Oriental habitué.
Celebrating birthday of my son, Pastor Janssen, here in Singapore, family thought of having this along with other preps. Everybody, alternately, chipped-in a little action to complete the cooking processes of the home prepared line up. Quite simple dish but the enjoyment of de-scaling shrimps, while reminiscing sweet “memoires” with each other, adds to satiety.
Saltiness of the mashed yolk complements the bit sweet-mild sea water taste profile of shrimp meat.
Pouring in finely chopped “labuyo” (bird’s eye chilies) finishes off flavour roundedness.
Salted Egg Shrimps
 
Print
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 1 kilo medium shrimps, cleaned, long antennae cut, pointed tip of rostrum cut, marinated in 1 liter of either 7-up or Sprite
  • 20 pieces salted eggs yolk-mashed
  • 10 pieces yolk of hard boiled eggs -mashed
  • 350 ml. soya or palm oil for deep frying
  • 6 cloves crushed fresh garlic
  • 1 small white onion bulb-minced
  • 8 pieces finely chopped “labuyo”
  • 2 grams salt
  • 4 grams ground black pepper
  • 10 ml. soy sauce
  • 10 grams brown sugar
Instructions
  1. Heat oil. Deep fry shrimps until scales turn bright orange-red. Scoop out shrimps and set aside. Pour onto another container used oil.
  2. Set in wok unto stove. Pour in about 1 cup of used oil. Heat.
  3. Lightly brown garlic, add in onion and “labuyo” tumble a bit then pour in the mashed yolks of salted and hard boiled eggs. Toss consistently for 5 minutes.
  4. Add salt, pepper, soy sauce and brown sugar. Give more active tossing and tumbling for another 3 minutes.
  5. Pour in shrimps and continuously toss and tumble for 5-8 minutes. Be very careful to turn shrimps as they may break. Suggest, don’t individually turn the shrimps when tossing or tumbling but, instead, scoop the egg yolk emulsion with shrimp by the top and turn upside down. This way, emulsion serves as protection and coat-buffer for shrimps. Add in few drizzles used oil if need be.
  6. DONE. Garnish. Serve.
Notes
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.

Mirepoix Stuffed Squid

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baked squid

MIREPOIX STUFFED BAKED SQUID
(DICED VEGGIES STUFFED SQUID COOKED DIFFERENTLY)
Mirepoix (French, pronounced “mi-pwah”)
is a food flavoring base consisting of diced carrots, onion and celery. The mixture is utilized in soups, sauces, gravies, stocks and stews.
Variations vary from country to country.
For some, onions are sautéd before incorporation, others add garlic while some make use of oregano.
Similar, is the “holy trinity” of Cajun cuisine where, instead of carrots, bell peppers are used.
Another option for the “health conscious”.
Mirepoix Stuffed Squid
 
Print
Prep time
Cook time
Total time
 
Serves: 3
Ingredients
  • 1 fully cleaned squid (“Pusit Lumot” or dark large bigfin reef squid) ink sac and pen (the hard plastic at its back) removed.
  • Head/tentacles separated from body. Set aside.
  • 1 carrot minced
  • 4 pieces celery stalks, finely sliced
  • 1 large white onion, minced
  • ¼ butter further cut into 3 pieces
  • 5 grams salt
  • 3 grams ground black pepper
  • EVOO (Extra Virgin Olive Oil)
Instructions
  1. See procedures below.
Notes
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.
PROCEDURES:

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1.    Blend and tumble well carrots, onion and celery. Season with salt and pepper. Divide into 3 Mirepoix mixture.
2.    Sprinkle salt and pepper plus drizzle of EVOO inside squid body and towards tail end put in 1 piece butter and 1 part of
Mirepoix mixture. Put in some pushing to stuff well the bottom part.
3.    Put in another piece of butter and, again, 1 part of mixture. Little push needed.
4.    Lastly, the 1 piece butter and the mixture. Push harder this time to tighten stuffing.

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5.    With little piece of foil wrap the top part of stuffed squid to prevent leak out of stuffing and juices during cooking.
6.    Lay unto table your rectangularly cut foil. Put stuffed squid in the middle. Lay beside body the head/tentacles.
Sprinkle salt and pepper and drizzle with EVOO. Wrap well securing and folding all sides to prevent leaks.
Put in middle of range pan.
7.    Set temp to 350deg.F (176deg.Celsius). Pop in pan and bake for 45 minutes.
8.    After 45 minutes withdraw pan. Open foil. With squid’s back side up drizzle with EVOO. With open foil,
wedge in again unto oven and continue this last stage of cooking for 15 minutes.
Listen to “seemingly frying” state inside oven.
9.    DONE. Witness the smiles in your loved ones faces.

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“Adobong Pusit Rice” with Steamed Seafood

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“ADOBONG PUSIT RICE” AND STEAMED SEAFOOD
(RICE COOKED IN SAUCE OF SQUID FRIED & STEWED IN GARLIC-SOYA-
VINEGAR TOPPED WITH STEAMED SEAFOOD)
This is an innovation of “arros’ negre”, “arroz negro” or “seafood paella”
which utilizes squid or cuttlefish ink added to white rice.
Here, ink sac is removed and squid is fried then stewed “Adobo” style.
Squid’s color as well as end result for that of rice is natural.
An offshoot of frying, sautéing and stewing in soy sauce.
Seafood is served as topping NOT incorporated into the rice.
Colored rice is served garnished with “Adobong Pusit”, steamed
shrimps, clams and some colorful veggies you may wish.
Prep time:                     45 mins.
Cook time:                     45 mins.
Total time:           1 hour 30 mins.
Makes/Serves:      4
Cooking medium:   frying pan or wok, steamer
Special instruction(s): be ready with those special smiles from your loved ones.

INGREDIENTS:
1/2 kilo small pinkish round Indian squid or “Pusit Lumot” (dark large bigfin reef specie).
Fully cleaned, inc sac and “pen” (the whitish plastic-like thingy at its back) removed.
OTHER SEAFOOD SOAKED IN 320ml. 7-UP or SPRITE for 15 MINUTES then DRAINED
¼ kilo medium shrimps-large tentacles cut
½ kilo fresh clams-soak in tap water minimum of 30 minutes to expel sand and sea odor
then soaked in 7-up or Sprite
FOR ADOBO:
6 cloves sliced garlic
1 medium onion-sliced
50 ml. EVOO (Extra Virgin Olive Oil)
40 ml. soy sauce
10 ml. vinegar (cane or palm or any)
15 ml. tap water
2 grams salt
2 grams ground black pepper
3 pcs. bay leaves
10 grams brown sugar
OPTIONAL 2 grams MSG
FOR RICE:
250 grams Japanese rice or should this be not available…150 grams of your usual white rice added with 100 grams “malagkit na bigas” (sticky rice)
enough water to cook the rice. Cook and set aside.
PROCEDURES:
1.    Brown a bit garlic and onion slices in heated EVOO. Add in squid, half of salt, half of black pepper, brown sugar, bay
leaves, OPTIONAL MSG and, stirring-tumbling constantly, sauté/fry until they become dark brown.
This process will elicit full-flavor absorption by squid.
2.    Add in soy sauce, vinegar and water and bring to boil.
3.    When desired tenderness and taste are achieved, scoop out squid and set aside. The sauce in the same pan/wok
will be used to coat rice.
4.    Lower heat temp to low and, into sauce, add rice in small batches while constantly tossing and tumbling that sticking to
bottom is minimized or totally prevented. Doing this system will enable you to coat each and every rice grain with your
“Adobo sauce” than dumping all rice in 1 time.
5.    In suitable steamer, boil enough water underneath. Lay drained shrimps and clams in slotted bowl and cook atop
steamer until desired state is reached. This will be about 10-15 minutes.
6.    Beautifully arrange in plate, top or side ”Adobo rice” with steamed seafood and enticingly garnish as desired.
7.    Watch your loved ones enjoy this new 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.