“ADOBO”

/0 Comments/in , , , , , /by

ADOBO
(THE TECHNOLOGICAL PREP WAY) 
Innovated to simple but penetrating taste and aroma.
A Spanish-Pilipino centerpiece loved by many.
Smell, alone, while sautéing tickles your palate.
Some folks claim the longer this dish stays in ref, its reheated outcome
becomes even more delish.
So, why not make more?

Prep time: 45 minutes
Cook time: 45 minutes
Total time: 1 hour 30 minutes
Serves: 5
Prep and Cooking media: individual setting aside plates, suitable pan

INGREDIENTS:
500 grams (1/2 kilo) 2×2” thick-skinless sliced pork belly
500 grams combination chicken thighs and drumsticks
250 grams chicken liver
2 potatoes (rind-in or rind-less) fully cleaned thinly sliced
3 pieces bay leaves
3 grams fine salt
2 grams sugar
4 grams freshly crushed black pepper
8 cloves garlic crushed-sliced
70 ml. soy sauce (on this, some soy sauces are manufactured too salty. Check
and adjust to preference)
30 ml. cane vinegar
OPTIONAL 2 grams fine MSG
100 ml palm oil (or palm olein)
300 ml. water

PROCEDURES:
1. In medium, heat ½ of oil. Sauté garlic a bit till light brown.
2. Add in pork and chicken slices and tumble for about 5 minutes.
3. Pour in bay leaves and chicken liver, toss together with meat combi for 3 minutes.
4. Remove liver and in suitable bowl fully mash with spoon.
5. Pour in sliced potatoes, tumble with meat till brown. Scoop out. Set aside.
6. Add back liver, a bit of oil again, pepper, salt, sugar and ½ of soy sauce. Continue active tumbling for 3
minutes. This system will let full flavor of ingredients penetrate deeply into meat flesh.
7. Pour in water and vinegar to boil and tenderize meat combi. Let boil until desired bite-feel of meat is
attained. Add more water if warranted.
8. Once preferred bite is reached, add in the rest of soy sauce and oil’s other half. Toss and tumble well.
9. SCOOP UP in serving dish and garnish with fried potatoes on side.

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.

“Adobong Pusit Rice” with Steamed Seafood

/1 Comment/in , , , /by

Picture

“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.

Kilawing Kambing (Filipino Ceviche)

/0 Comments/in , , , /by

Picture

KILAWING KAMBING (Filipino Ceviche)
(VINEGAR CURED GOAT’S MEAT-MY INNOVATION)
“Kilawin” a Filipino term for preps of raw fish or goat’s meat usually cured
and flavored with vinegar, onion (better with red for the extra “kick”),
ginger (for some), black pepper (ground or cracked) and pungent-ized with “labuyo” (bird’s eye chilies).
For “Kinilaw na Isda” where raw fish meat like “Tanigue” (Spanish Mackerel)
 or “Dilis” (long-jawed anchovy) is utilized,
recipe undergoes almost identical procedure amongst areas.
Plain raw and above spices and condiments season up end product.
For “Kinilaw or Kilawing Kambing”, different regions vaunt of their variations:
“Ilocanos”, have their’s grilled before slicing;
“Tagalogs” boil meat first with skin intact, prepare as is or still institute grilling
then add soy sauce, flavor up, toss and tumble… WOOLAA!!!
While in mid and down south of the country some folks boil first
to ensure tenderness to bite, grill then add preferred taste enhancers.
My procedure is a bit different as I wish flesh to sip-up flavor first before adding other ingredients.
Let’s do it.
Better to procure meat of  “kid” or “cabrito” (Spanish) which are the younger animals
for more pleasant bite than from tougher “chevon” (French) the older ones.
Others call this “mutton” which, in the strictest sense, is apt for meat of adult sheep.
Prep time:                     45mins.
Cook time:                    0
Total time:                     45mins.
Makes/Serves:             6
Cooking medium:
Special instruction(s):

INGREDIENTS:
1/2 kilo fully cleaned goat meat
100 grams goat liver
1 medium green bell pepper de-seeded and sliced thinly
2 pieces “sili pansigang”  (banana pepper or chili finger) thinly-roundly sliced
3 pieces “labuyo” very finely sliced
1 medium red onion sliced
10 grams cracked black pepper
10 grams table salt
30 ml. vinegar (cane is suggested)
10 ml. ginger juice
OPTIONAL 3 grams MSG

Picture

PROCEDURES:
1.    In suitable casserole, adding 1/3 of your salt, 1/3 of vinegar and enough tap water, boil meat until preferred tenderness.
2.    In last 2 minutes of boiling add liver.
3.    Scoop out boiled meat and liver. Slice out skin from flesh.
This separation will render highly enticing appeal to finish product. Slice all finely. Set aside.
4.    Pour in sliced meat/liver unto bowl, add remaining vinegar and salt, ginger juice and black pepper.
Toss and tumble actively to let flavor penetrate the meat.
5.    Add in “labuyo”, “sili pansigang”, onion, bell pepper and the OPTIONAL MSG.
The more tumbling and tossing…the more your “kilawin” will taste superb.
6.    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.

Want another different/innovated “KILAWIN” type?
Below is “Kilawing Baboy”.
Click below pic for recipe.

Picture

Tilapia-“ESCABECHE” (Innovated)

/1 Comment/in , , /by

Picture

TILAPIA-“ESCABECHE” (Innovated)
(A DIFFERENT PREP FOR FISH “ESCABECHE”-SANS MARINATION)
Few hours to overnight marination in an acidic medium, usually vinegar,
of fish or vegetables prior to cooking is the essence behind
“ESCABECHE”
The term denotes the type of process peculiar to Mediterranean cuisines.
Worrying on some “un-wanted” chemicals that are incorporated into the process of making vinegar,
some countries let go of it and changed the acidic medium to healthier citrus juices.
Variations range from using different types of fishes
to incorporation of other veggie(s) or food
staple to preparing country or region, like Jalapeno Pepper by Mexico
Distinct modification is the style of Spain to create
Escabeche Pork and Chicken.
My recipe is entirely different though the acidic medium I utilized is vinegar.
No marination at all but desired flavor is attained.
Cooking process for main ingredient, in this case Tilapia,
is neither frying nor poaching, still, taste digs deep into the flesh.
Ready?
Prep time:          15 mins.
Cook time:           48 mins.
Total time:                    1 hour 3 mins.
Makes/Serves:    2
Cooking medium:  oven toaster, frying pan
Special instruction(s):

INGREDIENTS:
1 medium Tilapia, fully cleaned, internals removed, slitted on sides
50 grams ginger, de-skinned, Julienned
1 small white onion, sliced roundly
3 pcs. chili fingers/banana peppers (siling pansigang) 1 sliced, 2 for garnish
3 pieces fresh pineapple cuts. (this renders a very unique flavor profile)
2 grams salt
2 grams ground black pepper
OPTIONAL 2 grams MSG
2 grams corn starch dissolved in 10 water (this is your thickening agent or slurry)
25 grams brown sugar
40 ml. soya or palm oil for sautéing
15 ml. soya or palm oil for rubbing unto fish prior to toastering.
20 ml. vinegar (any)
20 ml. fish sauce (“patis”)
35 ml. tap water
PROCEDURES:
1.    Pre heat oven toaster to 170deg.C (338deg.F).  While waiting, pour unto slits and inside of head your “patis”.
A little scattering and massaging help a lot in flavor penetration.
2.    Rub your 15ml. oil to all sides of fish, pop inside toaster in the middle slot and BROAST (my own coined word which is a portmanteau of the words broil & roast) for 20 minutes each side. After broasting, this is DONE.
3.    While broasting, heat the 40ml. oil in pan and fry ginger for 4 minutes. Add in onion, sliced siling pansigang
and continue for another 1 minute.
4.    Pour in water, sugar, salt, black pepper and the OPTIONAL MSG. Stir well to dissolve solids and continue
for 1 minute.
5.    Pour vinegar, sliced pineapple and continue boiling for another minute.
6.    Add in the slurry (the water-corn starch thickening blend) continue for 1 more minute. DONE.
7.    Lay Tilapia in plate and pour unto slits and in all parts your cooked sauce.
8.    Enjoy with your “sweetie” over rice or as white wine side pick.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.

Click HERE for another recipe of TILAPIA.

“HAMONADO” Longaniza

/2 Comments/in , , /by

Picture

“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